Five grain sprouted flour egg pain de mie and oops loaf.

This week's bake is a  continuation of my attempt to develop a pain de mie using a fair amount of egg with the added twist of using five grain (millet, barley, red fife, einkorn, and rye) sprouted flour in the mix. The remaining flour is a combo of fresh ground white wheat and KAF AP. There is also milk, butter and sorghum syrup in there. It is a hybrid loaf. The oops loaf is the result of mistakingly adding twice the liquid intended and having to double the rest of the ingredients. Oh well, something to freeze for future consumption. The dough was mixed, kneaded, fermented for a short time then bulk retarded for 12 hours. It was then warmed, shaped and proofed. As you can see from the regular bread pan loaf blowout probably under proofed, I tend to lean toward that side when judging the time for baking.

This is the best result yet. The texture and structure of the crumb is what a traditional sandwich bread should be with the flavor being much more complex even than a WW loaf. The addition of the sprouted flour and the natural starter are probably the reasons for the flavor boost. This one will definitely be worth trying again with maybe some cracked soaked grain to add even more interest.

Stu