Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 

 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.

 

On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.

 

The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.

 

We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.

 

What a great crust!  Since we gave away last week’s bake we have been eating unfrozen baguettes for breakfast and lunchl – P&J’s for breakfast and BLT’s for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.

 

We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.

 

We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes – 3 of those minutes with the oven off.

 

This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.

 

Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.

 

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.

 

We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today’s fine lunch of sandwich and salad with some fruits and chips.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

9

0

0

9

2.16%

35% Extraction Sprouted Multigrain

9

18

36

63

14.08%

Water

9

18

36

63

14.08%

Total

27

36

72

135

30.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Multigrain

67.5

15.08%

 

 

 

Water

67.5

15.08%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

65% ExtractionSprouted Multigrain

140

31.28%

 

 

 

KA Bread & La Fama AP 50/50

210

46.93%

 

 

 

Total Dough Flour

350

78.21%

 

 

 

 

 

 

 

 

 

Salt

9

2.16%

 

 

 

Water

240

53.63%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.57%

 

 

 

 

Total Flour w/ Starter

417.5

 

 

 

 

Water

307.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.65%

 

 

 

 

Total Weight

854

 

 

 

 

% Whole Sprouted Grain

49.74%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,

 

 

5 g each of red and white malts and 30 g of water – 60 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat

 

 

 

 

 

 

Hydration with baked scald is

75.42%

 

 

 

 

 

 And don’t forget that salad

 

Source: Fresh Loaf