While smoking this fine Tuscan Chicken for Sunday dinner, I tossed in 3 Hot Italian sausages about half way through to have some smoked sausages on Monday night. I forgot we didn’t have any buns and were out of time this morning some SD or YW ones.
This week Lucy continues her infatuation with sprouted and whole grains by going big to come up with a 100% whole grain bread that had 50% sprouted grains in it. The sprouted grains were equal amounts of spelt, rye, Kamut and wheat. The non sprouted whole grains were wheat making the non wheat sprouted grains in this bread 37% of the total. It all sounded pretty healthy and tasty to me.
It has been a while sine Lucy came up with a bread that was 60% whole grain so this one was a treat and it didn’t disappoint – even if a bit over proofed.
This one came it 80% hydration with 17% pre-fermented flour, 30% sprouted 4 grain of spelt. rye, wheat and Kamut in the dough flour. We used whole wheat for the levain flour making sue to use all the hard bits first.
The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy. This one is no exception. We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.
I just got a request from my daughter for some bread to take back to her compatriots at PA school at UTMB. She said nothing fancy with olives figs and raisins since she hated all of them. She likes the whole grains and seeds and some nuts but hasn’t had a chance to taste any sprouted grain bread.
We had all kinds of milestones this week. First off it was Lucy’s birthday. She was 11 on Tuesday but as she says.... she really was Numero Uno twice that day. She celebrated by rushing up the introduction of her newest bread product called ‘Lucy’s Bread Balm.’
We had that great 3 day whole rye starter from last Friday’s pumpernickel bake. We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.
Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes. The levain weighted 130 g with 75G of whole rye in it at 75% hydration
This was the weirdest pizza dough we have ever crafted. We too some of our discard from the 3 day old rye starter and feed it some white flour and then a 1:2:3 SD mix with it for a planned pizza the next day. Sadly, things got in the way after we punched this dough down after the bulk ferment and put it in the fridge. It sat there for a full 72 hours before we got around to making pizza - which I do not not recommend - 24 hours is plenty for the retard.
After seeing greedybread post the dark pumpernickel from ITJB. I just knew that Lucy would want to make her version of this bread since she is nuts about pumpernickel and sometimes just plain nuts. Here are 2 posts
http://www.thefreshloaf.com/node/42120/finally-dark-pumpernickel
http://www.thefreshloaf.com/node/42145/are-you-ready-part-2-pumpernickel
