It was strongly suggested that I start making pan loaf style bread to keep constantly in the bread box and that the loaves made a couple weeks ago with the sprouted flour and eggs would be desirable. At least the bread has some complexity to it and is 50% whole grain. I decided to bake a base line loaf because there was a couple of changes that were to be made, pumping up the starter percentage and altering the baking method slightly.
The ingredients: 144g WWW fresh ground, 96g five grain (millet, barley, Red Fife, Eincorn and rye) sprouted flour fresh ground, 240g AP, 135g egg from the chickens in the back yard, 88g milk, 88g water, 42g butter melted, 24g sorghum syrup, 150g 100% hydration starter recently fed and allowed to double in size (about four hours), .25 tsp ADY, 8g salt.
The procedure: Place the liquid ingredients in a mixing bowl add the starter and yeast mixing with a dough wisk to break up the starter and hydrate the yeast. Mix in the flours until no dry spots remain. Make a well in the dough, place the salt and a little water in it to start dissolving, let sit 20 min. Mix in the salt using pincers and folds then knead briefly, let sit 20 min. Do two S&F 20 min apart. Cover and retard 12 hours after which the dough has expanded noticeably. Flatten the dough on the counter without deflating it completely and allow to warm up for 2 hours. Shape it by doing a double roll and place it in a bread pan covered with oiled plasticrap to proof until it is about 1.5 inches above the pan. Preheat the oven with an oval DO that the bread pan will just fit in to 375F. The reason for this is that we have a gas oven and it is very difficult to get any steaming because of the necessary vents. I wanted steam because the last loaf burst at the side when the crust set too soon. Let the oven preheat for 30 min at this time the dough will be about 2 in above the pan. Spray the top of the loaf with water, sprinkle on some rolled oats and slit the middle with a lame. Take the DO out of the oven and pour about half a cup hot water into it, place the bread pan in the DO, put on the top, put back in the oven which is immediately turned down to 350F and bake for 20 min. Remove the lid and bake for 10 min. Place the lid back on and bake another 14 min until the internal temp is 205F, place on rack to cool.
The bread had good oven spring, a very good taste and a nice crumb. It will make a good standard loaf. I still intend to keep experimenting with grains and procedures but will have to make smaller loaves since we can't eat that much and it's a shame to feed the chickens with moldy bread.
Stu
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That loaf looks wonderful! I am sure it tastes the same too!
It is tasty.
Gorgeous looking pan loaf.
What are you thinking of tweaking in this recipe next? Have you tried Peter Reinhart's method of making a soaker with the flours?
I have used that method and it's a great suggestion. Your question made me think of sprouting the barley by itself slightly longer drying it at a temp that would denature the enzymes and using it as a sweetener substituting the sorghum syrup, don't need the more active fermentation of diastatic malt. Also thinking of using a red wheat instead of the WWW which would produce a different taste profile, I have both Turkey Red and Red Fife both great by themselves.
Watch out how much sprouted barley you add. It can make the dough sticky even when denatured - at least that is what I have discovered. You can get a huge variety of malted barley at beer making supply stores. Many have been heated to denature the enzymes. Just check the containers to see how hot they were 'baked'.
In a dough such as yours I use honey as a sweetener as it blends well with the other ingredients but you may find that you don't need any sweetener due to the use of your sprouted grains that add a sweetness all of their own.
I would think the sorghum adds a nice flavor as well as good nutrients to the bread. It is something I have just started using in my rye breads when I want something a bit lighter that molasses.
In any event, your loaf looks wonderful as well as delicious.
Have Fun experimenting.
Janet
outside looks lovely and it has to be tasty with that mix of whole and sprouted grains. I'm not sure what the ADY is doing in there other than to speed every thing up? Chickens shouldn't have to eat moldy bread when they can have this instead:-)
Well done and happy baking.
I've found that adding that small amount makes the dough more active in the retard and produces the less sour taste that is preferred in our house. The chickens won't get this our hierarchical process goes human, dogs, cats, chickens, and compost, not much goes to compost.
Very nice bake. You can freeze part of it if you don't want moldy bread for the chickies :)
Wrap the extra piece tightly in plastic wrap and then put inside a zip-lock bag.
Regards,
Ian
Liked your latest bake also must do more with durum except pasta. I have tried preserving but because of my forgettable nature found freezer burnt bread that had to go the chickens anyway. They are not too picky and cluck happily.