Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

Submitted by dabrownman on August 21, 2015 – 11:52am.

Earlier this week, Lucy posted her 10 things to think about when trying to make a healthier, better looking and tastier sourdough bread.  We all know that there are dozens and dozens of ways to make breads of all kinds with none being right for everyone.  But, wouldn’t you know it, the virtual ink wasn’t even dry yet and Lucy was out there trying to do something different.  Oh my!

 

I told her if she did that folks would think she was somewhat of bigger floozy than we already know she is and that she should stick to her method for at least one bake, even if just for some cover she would likely need later.

 

Starting bake day with a good breakfast is a must around here.

So for once, I was able to get her back on track but only by threatening to put her back on dry food instead of the Filet Mignon, Bacon and Cheese food she has been getting lately to clear up some of her health problems, which seems to have worked by the way.

 

So this bread has s 16 week retarded starter, a retarded levain and long retarded bulk ferment.  The gluten development and final proof of the dough were done at a relatively high temperature of 88 F.  The 3 stage levain was built with the sifted out hard bits of the 4 sprouted grain flours.  The whole grains are almost 40%, the pre-fermented flour a small 11 % and the hydration a respectable 75%.

 

It sure sounds like some thing Lucy would do and reflects her post earlier in the week here   Lucy’s Favorite Methods To Make Healthy and Beautiful Bread.  We did a 1 hour autolyse of the dough flour and water while the levain warm up after a 24 hour retard.

 

We did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets f 4 slap and folds on 45 minute intervals before going into the fridge in an oiled, plastic covered bowl for 21 hours of coldly coordinated, bulk ferment. 

 

This week’s dessert was an almond cake.

We did a quick pre-shape into a boule as soon as it came out of the fridge and then., after an hour warm up, we did the final shaping for a 1 hour final proof at 100 F..  Once un-molded and slashed, we slid it into the combo cooker preheated to 450 F for 18 minutes of steam.  Too lazy to do Mega Mteam

 

This weeks’s special Mexican treat was turkey tamales with crema, pico, guacamole with red and green combo salsa and cilantro for garnish and black beans refried for a side.

Once the lid came off, we turned the oven down to 425 F, convection this time, for 5 more minutes of dry baking, then took the bread out of the cooker and continued baking another 12 minutes until the bread thumped done on the bottom.  It bloomed, sprang and browned boldly enough for a home baker but we will have to see how the crumb came out after the bread cools for a nice lunch sandwich.  It smelled wonderful once th lid came off  – a good sign indeed.

The crumb came out open, soft, glossy and moist.  We caught this one proofed just right – one of the advantages to doing a bilk ferment as apposed to a shaped proof.  The hot final proof outside, that was a bit longer this time,  helped.  This bread is one of the best tasting white breads we have managed to date,. If you don’t normally prefer white bread you might like this one with 40% sprouted grains and if you don’t prefer whole grain breads – you might like this one for the same reason – it’s only 40% sprouted grain.

The crust went a bit soft as it cooled but it was thin and delicious and the chew was perfect.  The crumb tasted complex and no one will ask you if this is a sourdough bread – they will know it is and I hope it goes a bit more sour by tomorrow.  This bread is marginally better than pur non sprouted 30% whole grain take on David Snyder’s SJSD which is saying something.

It went absolutely perfect with today’s left over lunch from last night’s dinner – Guinness Irish Stew!

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

16 Week Retarded Rye Sour

10

0

0

10

1.90%

20 % Extraction Sprouted Multi Grain

10

15

16

41

7.81%

80 % Extraction Sprouted 4 Grain

0

0

14

14

2.67%

Water

10

15

30

55

10.48%

Total

30

30

60

120

22.86%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

60

11.43%

 

 

 

Water

60

11.43%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

315

60.00%

 

 

 

80 % Extraction Sprouted 4 Grain

150

28.57%

 

 

 

Total Dough Flour

465

88.57%

 

 

 

 

 

 

 

 

 

Salt

10

1.90%

 

 

 

Water

335

63.81%

 

 

 

 

 

 

 

 

 

Dough Hydration

72.04%

 

 

 

 

Total Flour w/ Starter & Scald

525

 

 

 

 

Water

395

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.24%

 

 

 

 

Total Weight

980

 

 

 

 

% Whole Sprouted Grain

39.05%

 

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is 26 g each of rye, spelt and oat with 77 g of wheat

 

 

 Lucy says to grab a salad with that almond cake