10/20 Bake | The Fresh Loaf

80% Sprouted Whole Wheat Soughdough (with poolish)

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Poolish and Starter getting it on…….(cheeky I know)

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Shaped some Rolls to go with my Lamb Shank Stew

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Tasty indeed

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Crumby Rolls

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The next morning time to bake

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Overnight Cumb

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Wingnut's Blog
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Lovely looking bread. I bet it tastes fantastic. Did you have quick fermentation with all that sprouted grain?

Josh

A little quicker than normal, but not a fast as Spelt. That is why I made rolls and retarded the loafs over night in the chiller.

Cheers,

Wingnut

retarded shaped loaves? Or in bulk? I really have liked the flavor from sprouted wheat I've used in bread but I am not quite ready to use such high proportions, like David I'm still trying to get the feel for working with this flour, and I don't do it enough. Only have one style available in our stores (Arrowhead Mills) and its not cheap. I'll have to see if I can buy in bulk through commerical vendors.

Josh

Was the 20% non sprouted wheat the poolish? Any reasoning behind not using this flour in the pre ferment?

Just a curious cat

Josh

I shape then retard. The bulk is done before shaping.

It's just bread, not a brain operation, how much could go wrong? I say give it a go, you might be on to something!

The 20% was KAF AP Flour added to the Starter poolish mixture.

Cheers,

Wingnut

Did you find other differences between the sprouted WW and regular WW flour? Absorbing water? Dough consistency? Flavor?

I am still trying to get a feel for this flour myself.

Thanks.

David

Well Mr. David, it did rise quicker than non sprouted I have used in the past. Absorption I would is the same. I thought the dough was a bit smoother, and the flavour is just bit milder, to me.

Then again I am no professional baker.

Cheers,

Wingnut

some nice breads, rolls and a lamb shank stew to die for too! The rolls would be the perfect sopper upper for the stew :-) Love everything about this bake I'm gong to plant some various berries to grown some grain in pots for sprouting and eventual bread flour. Thanks for the impitus Wing

Happy baking Wing.

Always so kind BA.

Happy Baking.

Cheers,

Wingnut

Another great looking bake. I've been using the sprouted wheat From KAF and I'm liking it. Have a bread ready to mix up tonight using some along with some other flours.

Your crust and crumb look perfecto and the rolls must go perfectly with the chicken stew.

Cheers

Ian

Oy it's Lamb Shank stew matey, pay attention man ;) and yes they were perfect!

Thanks for the kind words Ian.

Cheers,

Wingnut

Everything tastes like chicken you know! :)

I prefer lamb to chicken any day...

Lucky you got hold of this lovely flour, WN! and those gorgeous breads of yours are just perfect. Enjoy them.

-Khalid

Looks good, man. Especially like the ears on those beauties.

Zita

Very nice loaves.

Howard