14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge
We love this time of year. It is the time the first cherries come out in the stores from CA. They aren’t the great trasting cherries from the Pacific Northwest that come a bit later but they are perfect for one thing - converting the YW from apple tom cherries. We just love the cherry color the YW takes on from being fed these little jewels.
Since we were running low on bread after the Wine Wee Beastie Kill Off last Friday, we need a quick bread that would tide us over till Friday. So Lucy came up with a fast one. All the levain liquid and was YW and the levain was a big one – 40% pre-fermented LaFama AP flour. We would never do this with SD but YW is different.
There was only 14% sprouted whole grains in the dough flour and it was the overlooked varieties – so no rye, spelt or red wheat. We used Pima club, white wheat, oat, buck wheat and emmer.
Once the YW levain had sat on the counter for 10 hours at 84 F fermenting away we retarded it foe 12 hours in the fridge. The next day we added a bit more water, some more AP, 10 g of rye SD and the milled whole grains to get the overall hydration to 72% with 2% salt. We started off with 30 slap and folds to get everything mixed and then did 5 sets of stretch and folds all on 20 minute intervals.
We included a 30% dry weight porridge of quinoa and steel cut oats on the 4th set of stretch and folds to get the overall whole grains up to 37%. We let the dough sit on the counter for an hour bulk ferment before shaping and panning the dough inti a cocktail loaf tin. We let the dough proof on the counter in a plastic shopping bag for 4 hours when it rose 50% before we placed it in the fridge for a 9 hour cold retard.
It rose another 20% in the fridge but still required a 2 hour proof on the counter to get it to 90% and ready for the oven. We decided to bake this bread in the Mini Oven for the first time this summer using 2 of Sylvia’s steaming cups with a dish rag inside and half full of water for steam.
We steamed at 450 F for 13 minutes and then baked convection for 20 minutes at 425 F till the inside read 205 F. Since the spring was so good and the top was close to the elements on the top, we covered the top crust with aluminum foil 5 minutes after the steam came out and then 5 minutes later baked it upside down out of the tin for 10 minutes to brown the side that were against the tin.
This loaf came out as boldly baked as one would achieve without burning it. Can’t wait to see how the crumb came out. We expect it to be a sandwich style crumb with that large porridge in there. We also want to see how much of the SD came through with no SD levain used to beef it up first.
The crumb came out as we expected – sandwich style but it was super soft and moist too with a subtly slight sour hint that came through. The crust was also a huge success and the tasty crunchy crust was worth the near burning. A very good bread all around for not much effort, cost and time. We like it a lot.
Where is that beet and walnut salad?