Taking a Break from Craziness
Here is a simple formula that I have used after baking a few full-of-add-ins loaves.
30% Sprouted White Wheat 20% Barley Sourdough
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
60g 20% Pearl barley flour
For leaven:
26g 8.67% Starter
27g 9% Bran sifted from dough flour
27g 9% Water
For dough:
273g 91% Dough flour excluding flour for leaven
100g 33.3% Whey
140g 46.7% Water
80g 26.7% Leaven
9g 3% Vital wheat gluten (can be omitted, I have used it because my white wheat has abnormally weak gluten)
5g 1.67% Salt
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313g 100% Total flour
253g 80.8% Whole grain
280g 89.5% Total hydration
Combine all leaven ingredients and let sit until doubled, around 2 hours.
Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 1 hour 55 minutes longer.
Preshape the dough and let rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 16 hours.
The dough looked very under-proofed out of the fridge so I let it rise for 1 hour 45 minutes longer. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
The dough had quite a low hydration level considering the grains used. I suspect this was due to the unusual performance of my white wheat berries. It also led to a slightly sticky and close crumb that should be more open if “normal” white wheat was used instead.
Onto the taste: this is the kind of all-round bread that probably suits the taste of most people. It is sweet and nutty from the sprouted wheat and barley but it is not as sugary as bread composed mainly of kamut and durum. It is also a bit tangy and yet it is hardly comparable to that you get with rye.
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100% white whole wheat YW flatbread
Shrimps and king oyster mushrooms fusilli in garlicky white wine cream sauce
Shahi soya chunks mixed vegetable curry with YW semola naan (those spongy, curry-soaked soya chunks are the best part!)
Pulled duck enchiladas with roasted peppers sauce and homemade 100% masa corn tortillas
Curried vermicelli mixed vegetables (daikon radishes, peppers and sugar snap peas) and mussels…Spicy in every possible way
Comments
Sometimes the simple breads are the best. I have one I need to post as well that I made for my wife.
Your crumb looks great and the food....wish you could transport some over :).
Best,
Ian
"The simple breads are the best" After all, we're probably some of the most "innovative" bakers on TFL. Having said that, I totally agree that simple bread can be startling when done right.
As for the food... perhaps we can do a trade: You'd get me a loaf or two of your bread and I'd send you some food in exchange:) Win win for the two of us (and another win for the delivery company...)!
Thanks for the praise, Ian! Looking forward to your new post!
as well as how hungry I get when I read your posts and always have a hard time trying to decide what i would order at your restaurant every week:-) I love curries of all kinds but I would have to go for the duck enchiladas this time, because we never have duck, but it was close with the curried veggies and flatbread! Now I want to make curry seafood for dinner tonight though!
I just love sprouted grain breads. Healthy and hearty and this one of yours is really nice. You are right most folks would love it!
Happy holidays Elsie and keep up those great breads and food posts
you'll have a very slim chance to find on the this week's menu something you wanted to try last week :) The duck enchiladas is a smart choice: duck doesn't appear on our dinner table often either. The pulled duck was leftover from the whole roasted spiced orange duck, which is infused with lots of lovely flavors. Homemade corn tortillas, freshly shredded sharp cheddar and smoky roasted pepper sauce made the enchiladas pretty irresistible... Vermicelli serves a similar purpose to soya chunks, they capture the essence of the dishes by soaking the flavorful sauce up.
Sprouted grains make bread so much tastier that I can't make make bread without them anymore! It takes slightly more planning but this is well-worth considering the unparalleled aroma I'm awarded with.
Glad you like the post! Marry Christmas to you and your family (including Lucy of course)!
I have always wanted to try making Naan but still haven't done it. If you did, would you mind sharing your recipe?
Thanks
Ian
but I have to say I'm pretty random when making flat breads like naan. I've made many different versions: some use only instant yeast, SD or YW yet I like the ones made with a combination of YW and instant yeast the most.
I treat naan dough almost like pizza dough. The hydration level are 100%, 83%, 90%, 80%, 75% and something in between for naan made with all whole wheat, whole spelt, kamut, semola, white flour and a mix of them respectively. I usually use all YW or a max of YW and whey for maximum flavor. If you want softer naan, you may also sub yogurt for 1/4 of the YW. Put in a clove or two of minced garlic for garlic naan. The dough is allowed to autolyze for an hour then I mix in 1.5% salt and 1/4 tsp instant yeast for each 100 g of flour. Stretch and fold 30 minutes apart for 1.5 hour and let the dough ferment until it rises by 50%. Retard the dough overnight or up to 3 days.
When you're ready to make the naan, remove the dough from the fridge and divide it into your desired size. I like to make 8 inches - 9 inches naan with medium thickness so typically each naan is made up of 50 g flour. Preshape the individual dough by rolling it into balls, then let the dough rest for 30 minutes. Preheat a cast iron pan on medium heat. Heavily flour the dough then flatten it with your palm. Stretch it out with your hands or roll it out gently with a rolling pin. Lower the lame to low-medium and place the dough over the warm/hot pan (not so hot as when you sear a steak or the naan would burn). Flip after 1-1.5 minutes or until many large bubbles appear. Turn the heat to high after flipping. The naan is done when there're lovely protruding brown spots over its surface. Brush with ghee/butter with or without garlic and sprinkle with fresh cilantro if desired. Turn the heat back down and repeat with the rest of the dough. Slack the cooked naan together and wrap it all in a piece of cloth so that it stay soft.
Naan is super easy to make but taste superb. Feel free to experiment as it's really difficult to mess it up! I recommend using a pan rather than the oven though: I never got the dough brown enough before it turned hard using the latter.
I will definitely give it a try in the new year and let you know how it comes out!
Have a great 2019.
Regards,
Ian