Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even  if it would too easily over ferment, over proof and become Frisbee in the end.  She is way more interested in taste than form or structure it seems.

 

She started digging around in her pantry to come up with the 9 grains used for this bread – 50 g each of: oat, spelt, buckwheat, Pima Club, Sonora White, rye, emmer and barley with 100 g of wheat.  How long can it be before she tries a 15 Grain, No More Than 30 Ingredient Challenge Bread using sprouted grains?

 

There was so much sprouted grain in this one, 500 g dry, that she had to use 2 sprouters to hold them all and 4 trays to dry then m in the dehydrator.  She soaked the grains for 4 hours and then sprouted them for and additional 24 hours.  She fried them at 105 F for 4 hours. When dry, the sprouted berries and grouts weighed 510 g. 

 

The rye starter was refreshed last week and the final feeding included some white flour.  Normally it would be 100% whole rye but this batch has 10% KA bread four in it, so technically there is probably 1 g of white flour in the final levain and total flour mix.

 

We did our usual 3 stage levain build and it doubled at the 6 hour mark during the 2nd feeding and again at the 10 hour mark after the 3rd feeding.  We then refrigerated the levain for 12 hours.  We fed the 33.4% extraction sprouted hard bits to the levain per our usual to get them wet the longest with the final levain being 14.15% of the total flour pre-fermented..

 

We upped the baked scald to 30 g of 33.4% extraction sprouted grain with 5 g each of red and white malt making the dry portion 40 g total.  Since this loaf was 100% whole sprouted grain, we upped the liquid portion of the baked scald to 80 g of water making the total 120 g.

 

The bake for the scald was 2 hours at 140 F and it was stirred every 30 minutes with the water topped up at the end so it weighed 130g.total when it went into the autolyse.  We did a 2 hour autolyse of the baked scald, dough flour and dough water with the salt sprinkled on top while the levain was warming up on the counter.

 

Once he levain hit the mix we did 6 sets of slap and folds with the first 3 sets of 8, 1 and 1 minute and the last 3 sets of 4 slaps and folds each.  The walnuts and the sage went in on the first set of 4 slap and folds

 

All slap and fold sets were done on 20 minute intervals.  After a 20 minute rest, we pre-shaped and the shaped the dough into a boule, placed it into a rice floured basket seam side up, bagged it and placed it in the fridge for a 12 hour retard.

 

The dough proofed well in the fridge so when we took it out of the fridge to warm up the next morning, we allowed 1 hour before firing up BO Betsy to 500 F with the combo cooker inside.

 

When the oven beeped it was ready, we un-molded the dough onto parchment on a peel, slashed it and dropped it in the hot DO which was covered and immediately loaded into the oven for 20 minutes of steam at 450 F.

 

Once the lid came off we turned the oven down to 425 F convection and continued baking another 5 minutes when we took it out of combo cooker to finish baking on the bottom stone.  When the bread read 208 F, we turned the oven off and left the bread on the stone till it read 210 F.

 

Tuscan Chicken.

The bread did not spring or bloom much but it did blister a bit under steam.  It did brown well when the steam came out.   It looked just OK on the outside but we will have to wait on the inside until after lunch.

 

 Slow roasted beef taco.

I’m not sure why the upward oomph was missing under steam…… other than that it is pretty easy to over proof 100% sprouted grain bread and many of the grains used aren’t known for their gluten content.  In any event, it has been a while since we have baked a heavy Frisbee.  This bread needs to be baked in a pan like a 100% rye bread.  it acts just like it and the moisture needs at least 24 hours to redistribute itself. before cutting  it made killer toast.  The crumb was not as open as it should have been but it was soft and very moist..  The taste was deep, complex, intense and twice as tasty as a 50% sprouted multigrain bread..  

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

10

0

0

10

2.08%

33.4% % Extraction Sprouted 9 Grain

10

20

40

70

13.21%

Water

10

20

40

70

13.21%

Total

30

40

80

150

28.30%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

33.4% % Extraction Sprouted 9 Grain

75

14.15%

 

 

 

Water

75

14.15%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.15%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

66.6% Extraction Sprouted 9 Grain

373

70.38%

 

 

 

33.4% Extraction Sprouted 9 Grain

32

6.04%

 

 

 

Total Dough Flour

405

76.42%

 

 

 

 

 

 

 

 

 

Salt

10

2.08%

 

 

 

Water

280

52.83%

 

 

 

 

 

 

 

 

 

Dough Hydration

69.14%

 

 

 

 

Total Flour w/ Starter

480

 

 

 

 

Water

355

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.96%

 

 

 

 

Total Weight

1,045

 

 

 

 

% Whole Sprouted Grain

100.00%

 

 

 

 

Walnuts

80

15.09%

 

 

 

 

 

 

 

 

 

The dry scald / Bake is 40 g: 30 g 33.4% extraction sprouted 9 grain, sprouted

flour, 5 g each of red and white malts and 80 g of water – 130 g total – 9.43% of

the total sprouted flour

 

 

 

 

 

 

 

 

 

 

 

Whole 9 grain sprouted flour is 50 g each: emmer, barley, spelt, rye.,

 

Pima Club, Sonora White, buckwheat and oat with 100g of wheat

 

 

 

 

 

 

 

 

2 T of fresh Purple Sage was included

 

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is

82.08%

 

 

 

 

 

 And don’t forget that salad

Source: Fresh Loaf