Tag Archives: wheat flakes

White Wine Multi-grain Sweet Potato Sourdough

29 Sep

Here on Long Island, New York we have a ever-growing wine country on the East End of the Island.  My wife and I like to go visit a few different wineries and enjoy sampling the different varieties of wine available.  There is nothing more relaxing than to sit down with some good wine, cheese and bread and enjoy the cooler autumn air.

Last weekend we visited a few wineries we like after picking some pumpkins and it inspired me to try to incorporate one of the chardonnay from Mattebella vineyards into my next bake.

I decided to make a variation on my multi-grain soaker bread and also incorporated some roasted sweet potatoes in the mix along with freshly ground spelt flour and soft white wheat flour.

The soaker was made up of rolled oats, bulgur, millet and malted flakes.

I also decided to try being a little stylish with these loaves and used a snow flake cookie cutter to create an interesting effect.  On one loaf I brushed it with an egg white mixed with water and sprinkled on some chia seeds.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Soaker

70 grams Rolled Oats

50 grams Bulgar Wheat

30 grams Millet

25 grams Malted Wheat Flakes

275 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.  (Note: most of the liquid will get absorbed by the soaker ingredients which will help make this a fairly wet dough)

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

All of the Soaker from above with water drained

50 grams Rye Chops

141 Freshly Ground and Sifted Spelt Flour

50 grams Wheat Germ

225 European Style Flour from KAF (can substitute Bread Flour)

130 grams Freshly Ground Soft Wheat Flour

160 grams Roasted and Mashed Sweet Potatoes

14 grams Sea Salt or Table Salt

268 grams White Wine (I used a Dry Chardonnay)

Procedure

Mix the flours with the wine and starter leaving 50 grams of wine for later in your mixer or by hand for 1 minute.    Let the dough autolyse for one hour in your bowl and make sure to cover it.  Next add in the salt, potatoes and the soaker with the balance of the wind and mix by hand for 2 minutes until everything is well incorporated.  Mix on speed #1 for 2 minutes and speed #2 for 2 minutes or by hand for 5 minutes.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for  2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  If you want to make the pattern on top, press your cookie cutter into the dough and place it good side up in a floured basket to rise.  When ready to bake, make an egg wash or use some milk and brush on to the top of the loaf you want to add seeds to.  Sprinkle the seeds on and then proceed to score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

Since there are so many different grains and flours in this bread the wine flavor is not very apparent. The final bread did come out very nice with a nice moist crumb and thick crust.  This is a hearty bread and if you don’t like whole grains you will not like this one.  I just ate some for breakfast with some nice Havarti style cheese.

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

 
Advertisements

Multi-Grain Sourdough Act 2

13 Apr

My first attempt this bread I concocted came out excellent with a nice moist open crumb and crisp crust.  I decided it was time to try it again and change-up some of the flours and grains used in the soaker.  I just picked up some Bulgar Wheat so I decided to add that to the soaker along with rolled oats, malt rye berries, oat bran and cracked wheat.  I also used a different mix of flours including spelt which has become one of my favorites due to its nutty flavor.  I used pumpernickel flour instead of medium rye as well.

In trying to calculate the bakers percentages for this recipe I included all the water from the soaker, final dough and also the water from my refreshed 65% hydration AP starter.  When I calculated the water from the starter it also included the water from the seed starter which I’m not sure it that is necessary or not, but the overall hydration of this dough ended up being 86%.  If you are not comfortable with wet doughs, you may not want to try this one.  I do have to say that a lot of the water is absorbed by the soaker so it’s not really as wet as it sounds.

If you venture to try this, please let me know how your attempt comes out.

Ingredients

Soaker

28 Grams. Rolled Oats

57 Grams Malted Rye Berries

57 Grams Bulgar Wheat

28 Grams Oat Bran

28 Grams Cracked Wheat

359 Grams Boiling Water

Final Dough

425 Grams White Starter recently refreshed

98 Grams Whole Wheat Flour

86 Grams Pumpernickel Rye Flour

28 Grams Spelt Flour

144 Grams First Clear Flour (you can substitute bread flour or High Gluten Flour)

14 Grams (2.5 Tsp) . Seas Salt or Table Salt  (Note: I usually use 2.5 Tsps. of salt, but I have started to weigh the salt which ended up being 14 grams.  According to my conversion program it should be 18 grams)

173 Grams Water, 90 degrees F.

Directions

Mix all ingredients for soaker in a bowl and add boiling water.  Let it sit for 2-3 hours covered until the grains are soft.

After 2-3 hours add the soaked grains along with the remaining liquid in your mixing bowl and add the flours, salt and remaining water and mix for 2 minutes.  The dough should come together in a shaggy mess and should be relatively moist at this point.  Let it rest for 5 minutes and mix for 4 minutes more on medium low-speed.

Remove dough from mixing bowl to work surface and do a stretch and fold.  You may need to wet or oil your hands and the work surface since the dough will still be very sticky at this point. Form the dough into a ball and let it rest uncovered for 10 minutes.  Let the dough rest uncovered for 10 minutes.  After 10 minutes do another stretch and fold and cover the dough with a moist lint free towel or plastic wrap sprayed with non-stick cooking spray.  Do another stretch and fold two more times letting the dough rest 10 minutes each time.  After the last stretch and fold put the dough into an oiled bowl and cover it tightly.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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

Multi-Grain Sourdough

28 Feb

I get a kick out of trying new types of flours and grains in my bread baking.  I frequently shop on-line at King Arthur Flour and like to try new and different products when I can.  I’ve read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart’s Whole Grain Bread book with mixed results.  I decided the other day to try my own formula using a multi grain soaker from my baking supply bin and also used some of my existing refreshed sourdough starter mixed with some rye, whole wheat and first clear flours.  The results were surprisingly good considering I had no idea what to expect.  The final bread had a great nutty sour flavor with a nice thick crust and moist crumb.

Ingredients

Soaker

2 oz. Rolled Oats

2 oz. Malted Rye Berries

2 oz. Barley Flakes

1 oz. English Malted Wheat Flakes

1 1/2 Cups Boiling Water

Final Dough

15 oz. White Starter recently refreshed

3.5 oz. Whole Wheat Flour

3.5 oz. Medium Rye Flour

4 oz. First Clear Flour (you can substitute bread flour or High Gluten Flour)

2.5 Tsp. Salt

6 oz. Water, 90 degrees F.

Directions

Mix all ingredients for soaker in a bowl and add boiling water.  Let it sit for 2-3 hours covered until the grains are soft.

After 2-3 hours add the soaked grains along with the remaining liquid in your mixing bowl and add the flours, salt and remaining water and mix for 2 minutes.  The dough should come together in a shaggy mess and should be relatively moist at this point.  Let it rest for 5 minutes and mix for 4 minutes more on medium low-speed.

Remove dough from mixing bowl to work surface and do a stretch and fold.  You may need to wet or oil your hands and the work surface since the dough will still be very sticky at this point. Form the dough into a ball and let it rest uncovered for 10 minutes.  Let the dough rest uncovered for 10 minutes.  After 10 minutes do another stretch and fold and cover the dough with a moist lint free towel or plastic wrap sprayed with non-stick cooking spray.  Do another stretch and fold two more times letting the dough rest 10 minutes each time.  After the last stretch and fold put the dough into an oiled bowl and cover it tightly.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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