Multi-grain Brown Ale Yeast Water-Sourdough Combo w/Pumpkin Seeds & Sweet Potatoes

1 Feb

finishedloafI think the name of this bread is probably the longest one I’ve ever used or seen for that matter!  There are just too many things thrown in this latest bake to make it any shorter and do the bread justice.

Recently I made a durum yeast water/sour dough combo bread using separate starters for the yeast water part and for the sour dough part.  I was urged by a few of my baking friends to try making 1 starter using my AP sourdough seed along with the Yeast Water instead of water, plus the  flour.

I also wanted to use some of the fresh roasted pumpkin seeds I picked up at the market the other day along with trying some millet flour I also purchased at the same time.  Oh, and I forgot I also picked up a bottle of Nut Brown Ale and I had roasted some sweet potatoes so in they went into the cauldron.Ale

I built the starter over 2 builds using French Style flour and Dark Rye flour which I thought would make this a nice hearty and deep flavored bread once the ale and other ingredients were added.

The dough ended up very wet which contributed to the nice moist crumb along with the addition of the sweet potatoes.  You can really taste the dark brown ale in this one and overall I was very happy with the outcome.

I used a basket I picked up recently which gave the dough a very fancy pattern.  It was almost too nice to score the bread but I forced myself to wield the knife never the less.

If you decide you want to make this and don’t have any Yeast Water brewing, just use water instead when building your sour dough levain.Crustcloseup

Procedure

Yeast Water-Sour Dough Starter Build 1

50 grams AP Starter at 65% Hydration

100 grams French Style  Flour (KAF) (note: you can substitute Bread Flour or AP Flour if necessary)

50 grams Yeast Water Starter

50 grams Water

Mix the flour, water and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-10 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6-10 hours.  You can then use it immediately or refrigerate for a day until ready to mix the final dough.

50 grams French Style Flour

80 grams Dark Rye Flour

160 grams Yeast Water

Main Dough Ingredients

395 grams Starter from Above

180 grams French Style Flour (KAF) (You can use AP Flour or Bread Flour to substitute)

150 grams Millet Flour (Bob’s Red Mill)

150 grams Dark Rye (also known as Pumpernickel)

60 grams Rye Chops

60 grams Malted Wheat Flakes

270 grams Sweet Potatoes (Roasted and mashed with a fork)

60 grams Roasted Pumpkin Seeds

16 grams Seas Salt or Table Salt

20 grams Olive Oil

375 grams Water (80-90 degrees F.)

Procedure

Build your Yeast Water levain-Sourdough combo starter the day before you are ready to bake.

On baking day, mix the flours, rye chops, malted wheat flakes and the Ale (make sure the Ale is at room temperature).  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add the levain, sweet potatoes, oil and the salt and mix for 3 minutes on low.  After 3 minutes add the pumpkin seeds  and mix for about 1 minute until incorporated.  The dough will barely come together and be almost soupy.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours  (You may need to do a few more S & Fs to build enough gluten development).  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next either make one large boule or  divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 – 2 hours.

basket unscored

About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired.Scored

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the breads  are golden brown and reached an internal temperature of 200 – 205 degrees F.

Let the loaves cool down for at least 2 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

LuckyMookie2

So how many cats are in this house?

CrumbCloseup

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6 Responses to “Multi-grain Brown Ale Yeast Water-Sourdough Combo w/Pumpkin Seeds & Sweet Potatoes”

  1. Anna Kreimer February 1, 2013 at 10:12 pm #

    Beautiful! Thank you for sharing.

  2. Karen February 1, 2013 at 11:33 pm #

    Great looking loaf of bread! Two cats? However many are tucked away, they look so darn sweet!

    • mookielovesbread February 2, 2013 at 9:35 am #

      Thank you Karen for your kind words. Yes, you are right there are ony 2 cats inside the house for 1. Lucky, the bottom cat was not too happy that Mookie decided to keep her company! Cosmo was thining of joining them, but he said his tail would get in the way…..
      Ian

  3. w February 24, 2013 at 2:33 am #

    there you go again, i’m going to call you the add-ins guy:) saw this on yeastspotting, you would probably have made every possible combination of bread known to man!!

    your cats are seriously cute. That is not the tail of a squashed third cat at the bottom is it? The sprawling cat has such lovely hair and the black one looks like it’s hugging it – minus the maniacal glean in the eyes!

    • mookielovesbread February 24, 2013 at 8:38 am #

      Thanks for your comments. Not finished adding in just yet! This was a complicated one but a tasty concoction.
      My house if cats alas only has 2 kitties inside but probably could fit 1 more!

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