50/50 Whole Wheat Community Bake
Yep it is over proofed
Normally Lucy and I would be the first ones to lead this charge but we didn’t need any bread and had a few bakes scheduled in front of another 50% whole grin bake. As most know this is probably the bread we bake the most but we usually also out in multi-grains and or sprouted flour …or both like this one.
We stuck to the general outline except in 5-6 areas. We used 10 g of NMNF Rey starter for the levain. 50% whole grains yes, but only 25% whole wheat. We also had 25% sprouted whole, multi-grains made up of red wheat, spelt, rye, Kamut and oat. We kept the same percent pre-fermented flour of 5.2% but we sifted out all of the bran from the 25% whole wheat for the levain and used the high extraction WW for the rest of the levain flour.
Since sprouted flour has already been autolyzed for18 hours, there is no need to autolyse it at all So we didn’t. But we did autolyse the remaining high extraction WW and the 50% white dough flour made up of equal parts of KA bread flour and LaFama AP for 2 hours trying to approximate the ones used in the OP with the salt sprinkled on top.
Another change was that we cut the gluten development by one set and 30 minutes to 3 hours before retarding. Sprouted mixes tend to be faster so no worries. We also did 4 Sleeping Ferret Folds on the counter to gather everything up and 150 slap and folds to start and then did 2 sets of 40 and 10 more slap and folds and then 2 sets of stretch and folds, all on 30 minute intervals, and then let the dough sit for the rest of the 3 hours total.
We then bulk retarded it for 8 hours instead of shape retarding the dough for 10-12 hours. With this much sprouted flour, it wouldn’t make it 10 hours in the fridge without over proofing. We can watch it a lot better if bulk retarded and then warmed up, shaped and final proofed on the counter. If you are doing all the extra sprouting work you don’t want to blow it at the end while you are sleeping.
We let it warm up for an hour and then pre-shaped and shaped in 10 minutes. Everyone has been doing boules so we did a squat batard since we were different anyway ……and Lucy is really, really different. It proofed for about two hours before we fired up the oven indoors at 500F with the Mega Steam Lava Rocks in the bottom for steam later on. It hit the heat 3 hours after shaping.
Unmolded onto parchment on a peel, scored once sort of down the middle, and into the oven it went after forgetting to spritz with 3 C of water poured over the hot lava rocks. We baked it for 20 minutes with steam at 450 F and then 16 minutes at 425 F convection. It came out blistered, boldly baked with a nice bloom. Hope the crumb is a nice OSM and that it tastes better than it looks.
Salmon and Tuna
It really puffed itself up into a beautiful shape but no large quantity of huge holes either. It is plenty soft and moist though. Forgot the spritz and 5% water so the blisters and open were missing in action:-)
Formula
Grams | 5.20% | |
Starter | 31.2 | 5.20% |
WW Bran | 15.6 | 2.60% |
Bread | 15.6 | 2.60% |
Water | 31.2 | 5.20% |
Levain | 93.6 | |
Dough flour | 568.8 | 94.80% |
Sprouted | 150 | 25.00% |
WW | 134.4 | 22.40% |
AP | 209.4 | 34.90% |
KA Bread | 209.4 | 34.90% |
Total flour | 568.8 | 94.80% |
Dough water | 454.8 | 75.80% |
Plus 12 g of PH Sea Salt
I had to go back and fix the formula. I had held back 100 g of water for he double hydration and the salt addition and then took 30 g of that to add into the bran levain before mixing it in to loosen it up. But I forgot to add in the 30 g of levain water and found it in the cup on the counter so that drops the hydration by 5% and might account for the crumb being not as open as it should have bee, I also had the amounts for the sprouted flour and WW high extraction switched. Now all is well and we had this bread toasted for breakfast bacon, egg and cheese sandwiches. It is delicious and why this formula is our go to daily eater if there is such a thing. My wife really likes it, so I see bruschetta coming our way for dinner. We sure have made a lot of 50/50 multigrain bread with half the whole grains being sprouted.
More salad
Comments
Interesting that you did your version of this bread today as I am doing my version of it tomorrow which will be baked Sunday morning. I guess we are just late comers to the community party! You blame Lucy and I’ll blame this cat that won’t get off me!
I have 5 cats aside from my 2 puppies. I love long haired cats and we have 2, Lucy and Cosmo. Poor Cosmo has had an upper respiratory infection that took 3 different medications to finally cure and then 2 ear infections. They sent his ear infection out to lab to see what was causing it and it came back as some rare mercer type infection :(. Now waiting for them to come up with a treatment plan. Poor kitty.
She is my old girl and has really bonded to me in the last few years although she has my hubby totally henpecked into giving her wet cat food on demand! ? I do have a bit of a zoo around here as we have two more Ragdolls, one Sheltie, a Golden, 4 chinchillas and a bunch of fish. Yeah, the hair is an issue. Drives me crazy. Thank goodness for a central vac and those sticky rollers!
Hope she doesn't shed! We may be late but we still aren't in a hurry:-) Slept late so still havenl' cut into it but I'm going to right now
As do the other two cats, the Sheltie, the Golden and occasionally, the chinchillas! I hate it but I do love my animals. I should buy share in the sticky roller company!
I really can't see how it was overproofed. My eyes can see the beautiful structure. Sadly, I can't join community bakes because I cannot follow recipes faithfully. Can\t wait to see the inside. Of course, it has to taste good!
at 85% proof but it was 92,5% Not enough to keep it from blooming at all, but the bloom is less than half what it should be. The cross section shows it puffed itself up into the proper shape but didn't have enough left to really burst though the score. I can't say we followed the recipe either. thanks to Lucy of course I didn't have 35 g of NMNF starter, being the week before its 5 month refresh. NMNF wasn't called for in the first place. SO, I calculated out what rye and water to add to make it a 35 g starter using 10 g of starter. The we left out 5% of the hydration added, 4 different grains, sprouted half of them and then used the bran from the WW to make a bran levain, None of this was in the recipe:-) I give this one a 50% for barely following the recipe's intent if nothing else:-)
It is delicious bread and by far its best quality.
Happy baking Job
Perfect to go with the bruschetta you mentioned. I shorted my dough of 25 g of water as well but then it probably was partly made up with the yogurt that I added in. So far, things seem to be progressing well. I am almost at my 5th fold and I see those bubbles starting on top of the dough. That is something new to me. I don't usually get those right on top. On the sides, yes, but not on top. I hope mine turns out as well as yours!
the flavor will be great - but think how much of that CO2 is wasted into the air? When you are old you forget things and the missing 5% of water was staring me in the face as I was slicing for toast. I put it right where I knew I wouldn't forget it too! You should have no problem if you haven't forgotten anything important: Good luck with the bread. What is your apprentices name? Lucy wants to eat her at least until your apprentice fights back:-)
Happy baking
Here she is in the middle of the kitchen table making sure I haven’t forgotten anything.
Lucy really should have reminded you of the water sitting there. You might have to fire her butt and hire mine! As to getting eaten, I don’t think so! She has been through a parade of dogs in this house and she always comes out on top. I am afraid that even Lucy’s German roots wouldn’t help her in this situation. ?
I think the furry one is really much bigger than Lucy too! But Lucy was bred to be really stupid so she would get her eyes scratched out for sure
It must taste better than the original version with 25% sprouted grains.
Though I find grilled salmon to be more flavourful than tuna, your tuna looks so juicy I'm dying to have a slice!
I'm sure it would have been a bit more open at 86% though. The SIL ws in town this weekend and after tasting a bit he wanted me to slice him a quarter and my daughter took a quarter so now I have to make bread again. This might become our go to daily bread because it tastes so good. Everyone seemed to love it and now we can get the hydration right and see if there is a difference. The best part about the tuna was the left over tuna salad sandwiches the following two days! You will never eat that stuff in can or pouch ever again! They must sapre that stuff off the floor after cleaning real tuna:-)
Happy baking Elsie
The inside looks super soft! This has got to be really good for you too, my kind of bread!!
Too bad you forgot the extra water, but I still think you got a lovely result!
Happy baking
Ru
favorite bread for white bread:-) It is just so tasty and versatile. I'm starting sprouts in Tuesday to bake another one on Friday to get the hydration right. The bread is really one of the best ones we have made in a while now all we have to do it spritz it and get al the water in.:-)
Gld you like it Ru and bappy baking
Do you make your own sprouted flour? I've been thinking of doing that myself, but have been wondering if I would need a dehydrator to dry the sprouts before milling.
Before I got a dehydrator, I dried the sprouted grain in ,uy toaster oven set on 125 F with the door ajar stirring the seeds ever half hour or so. Worked great and took the same amount of time as drying in the dehydrator. I also grind my own grains in my Krupp's coffee mill before I got my Nutrimill. That worked fine if you didn't overheat it. I finally burned it up after about a year when I got impatient and overheated it :-)
Happy baking Fran
although I included some sprouted hard red wheat berries in an order I placed today. No toaster oven. The lowest temp the gas oven will go is 170F. It looks like the best dehydrators have the heating element/fan in the rear. Top would be second best. Bottom would be a total pain.
I've only had my Mockmill for a month and a half, but I love it. It's so easy (and small, and relatively affordable). The Nutrimill looks great, too. I had a hard time deciding between them. The taste of freshly milled flours is just so, so much better. My coffee/spice/seed grinders are really small/tiny, I couldn't see myself managing to grind decent flours for bread baking in them. Good for you that you managed it, without your bread tasting like coffee!
Just curious, but why do you need a dehydrator to dry sprouted grains? Why can't you just use an ordinary electric or gas oven at, say, 250F?
Lance
and you don't really want them cooked, just dried so that they stop sprouting. It's can be nice, or at least interesting, to leave some enzyme activity intact.
denatures all the enzymes in flour. Denatureted flour is dead. Your could bring it back from the grave if you put malt in it though. So all is not lost. Get some enzymes back in there and all is well. If you are going to overheat the grain then all you need to do is keep the sprouting going for 4 days till the sprout, nit the 3 rootlests is at least the length of the seed itself. Let that dry below 125 F and add this diastatic malt back into the flour at say 1% and all is well.
Sprouting and Malting Primer
Thanks; supposing I was using sprouted flour at 25-30% of the total flour, would it matter that the enzymes were denatured?
Lance
A longer auoloyse will allow the enzymes in the fest of the flour to break down the starches into the sugars the wee beasties need to eat.
but I have dried sprouted grain in my oven at about 40°c using convection. just have to make sure you keep the thermostat below about 45°c or 115°F. I don’t really have a big enough need of a dehydrator so just occasionally dry stuff in the oven.
Leslie