Sourdough

I just received my delivery from KAF and I wanted to use some of the new flours and ingredients I purchased.  I decided to make a multi-flour bread using white spelt, whole spelt, rye chops (chopped up rye berries) and some black cocoa. The black cocoa is the darkest version you can buy and really turned the dough a beautiful chocolate color.  The final dough was a nice dark color with a chewy crumb that was also just light enough to be perfect.

You don't really taste the cocoa very much but with the  addition of the rye chops and the 2 different spelt flours I was very happy with how the crumb and crust came out.

I used my standard 65% AP starter for this recipe.

Directions

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.

Main Dough Ingredients

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

110 grams White Spelt Flour (KAF )

110 grams Whole Spelt Flour (KAF)

300 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)

50 grams Potato Flour (KAF)

70 grams Rye Chops (KAF)

15 grams Dark Cocoa (KAF)

25 grams Olive Oil

16 grams Sea Salt or Table Salt

400 grams Water  (Room temperature)

797 grams Total Flour

551 grams Total Liquid

69% Hydration

Procedure

Mix the flours, dark cocoa and rye chops with the water (leave out about 50 grams for later) in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the water.  Mix for 5 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 2 minutes.   The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface or as in this case place it in an oiled bowl or container.  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 (if it is already in a bowl just make sure to cover it).   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.  Just make sure to not let them over-rise.

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.    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.

Feel free to visit my other blog at www.mookielovesbread.wordpress.com for all of my recipes.

After the last 100% Kamut and 100% spelt bakes, both at 100% hydration, we decided to get bake to more of our normal kind of bread we like so much.

This one is 57% whole grains made up of Kamut, spelt, rye and WW.  The seeds at 20% and include, hemp, chia, pumpkin and sunflower seeds.

We had made some Greek yogurt earlier in the week and wanted to use some of the whey in this bread to help bring out the sour but not so much the whey took over.  The whey made up 20% of the dough liquid but only 14% of the total liquid in this bread.

The SD levain was built over (2) 3 hr and (1) 1 hour build and then refrigerated for 48 hours. The flours were autolysed with everything except the levain and seeds for 3 hours.  The levain was allowed to come to room temperature over and hour and then hand kneaded for 5 minutes into the dough now only minus the seeds.

After resting in an oiled and plastic covered bowl for 20 minutes, 4 sets of S&F’s were performed with a 15 minute rest between them back in the covered bowl.  The seeds were incorporated in stretch and fold #3 and fully distributed in fold #4.

There was only a15 minute ferment after the last S&F and the dough was pre-shaped shaped into a boule and final shape 10 minutes later.  The boule was upended into a rice floured basket seam side up.  The basket was placed in a trash can liner end closed and placed into the fridge for a 12 hour retard.

The mini oven was cranked up475 Fto pre-heat with the bottom of the broiler pan inside.  The boule was un-molded onto parchment that was on the vented top of the broiler pan.  For once it was artfully slashed, ½ C of water was thrown into the bottom of the broiler pan, the bread was covered with stainless steel mixing bowl and the broiler top, parchment, boule and bowl were placed into the bottom of the broiler pan to steam.

After 5 minutes, the temperature was turned down to450 F.  The bread was allowed to steam under the stainless bowl for an additional 15 more minutes - 20 minutes total.  The covering bowl was then removed and the bread was baked another 16 minutes at425 F, convection this time.  The bread was rotated 90 degrees every 4 minutes.  The bread was deemed done when it registered205 F  internal temperature.

The bread was allowed to crisp in the turned off mini oven, door ajar, for 10 more minutes before being moved to cooling rack.

No proofing basket? No problem. Heh.

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

but eaten tonight.  It is a 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds and was just as good as the day they were made.    They are all gone now but we will make some more sometime in the New Year.  The best to you and yours.

Forgot the New Year's sunset.

This is what I've been doing for the last few days. I thought, since this was an interestinng case, that I should post a few things.

The first time I tried to make a starter I did it in the way I almost always do it: stone ground rye and water. For the first time in my starter-making, I got nothing. A few bubbles, but nothing ever concrete after the first few days. It was my first real failure since using the method mentiond in Sourdough 101. I decided that I should change out one of the variables to see what it was.

I remembered that I had a small bag of graham flour I was going to use to make smores cookies...and then I fell sick and ended up getting my gallbladder evicted. Cue finding it again, and then using it to make the second starter. And...resounding success. It's so much a success, even, that I could use it now. It's only been about five days, though, so I don't really plan to, but you know how you feel when something goes extremely *right* from the get-go.

In the mean time, I should mention that I've started feeding it with King Arthur plain bread flour and it's peaking in 4 hours most of the time, no more than 6.  It's taking basically *all the willpower I have* not to just bake with it right now. It smells sour, and yeasty, but not overly acidic. I just don't want to use it before it's really mature enough.

So...hi? And look forward to pictures from me as I bake. Again. Husband will be so thrilled at having ten different kinds of flour in the house again. :D

Also: I have been a member for four years and a week now. Time *flies*.