In keeping with Lucy’s recent bread theme of ‘all things sprouted’, we continued with another variation of a multigrain bread with sprouted spelt, rye and WW. The sprouted grains were 25% of the mix this time but there were other changes too – aren’t there always?
The autolyse with the scald
True to her word, Lucy took last week’s baguette bake and tried to improve it seve4ral ways. She cut the cold time in the fridge from 19 hours to 13 hoping to the keep the dough from over proofing to get better spring, bloom and maybe ears.
She increased the sprouted whole grains for 19% to 29% - more than a 50% increase which help the flavor but probably hurt the possibility of a more open crumb. She also subbed barley for last week’s Kamut for one of the 5 whole grains.
When you make baguettes once or twice a year, they can only be considered a way to practice shaping and slashing or as Lucy calls them – Practice Slash Bags. This version also has 20% 5 whole sprouted grains in the mix consisting of: wheat, emmer, spelt, rye and Kamut in keeping with Lucy’s love of all things sprouted and multigrain when it comes to bread.
We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012. The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind. The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration
4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker
Taking last week’s bake to the Darker Side seemed right up Lucy’s alley. We doubled the whole grains to 61% and upped the hydration to 83%. So, I’m happy it was twice as healthy! This weeks scald/bake was a half hour longer and included Toadies too so it should be darker.
This Friday’s bake was an unusual one even for Lucy. It combined the low slow 2 hour baked scald of a Westphalia rye with a mainly white wheat and sprouted SD bread and bit of rye and spelt thrown in for some kind of effect only a Baking Apprentice 2nd class could understand.
I know you are thinking the same thing I am when Lucy came up with this one. What is wrong with her? No whole grains, no sourdough, no add ins – No Nothing Bread!
I was quickly reminded that we had company coming over for Valentines Day with one not even out of high school and they might nit like those other kinds of wonderful breads we like so much.
More than 2 years ago Lucy and I baked out first 100% Kamut Bread that was at 102% hydration. Back then we weren't using straight rice flour in out baskets and the dough stuck causing a nasty disfigurement here:
After making some Mexican influenced bialy’s last year and rightly catching heck from the onion and poppy seed bialy purists that the Mexican creation really can’t be called bialy’s, joyfulbaker came up with a new name for them – bialotta’s since they carry on Lucy’s penchant for mega topping and add ins. Lucy added the Da in front and now they are called DaBialotta’s. The original Dabialotta’s can be found here: Herbed Bialy's – Multigrain, Caramelized Oni
