Sprouted White Wheat Buckwheat Barley SD
Sprouted White Wheat Buckwheat Barley SD
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
30g 10% Toasted buckwheat flour
30g 10% Toasted pearl barley flour
For leaven:
20g 6.67% Starter
30g 10% Bran sifted from dough flour
30g 10% Water
For dough:
270g 90% Dough flour excluding flour for leaven
100g 33.3% Whey
143g 47.7% Water
80g 26.7% Leaven
5g 1.67% Salt
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280g 90.3% Whole grain
310g 100% Total flour
283g 91.3% Total hydration
Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until doubled, around 5.5 hours (18.5°C).
Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 4 hour 10 minutes longer.
Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.
Preheat the oven at 250°C/482°F. Remove the dough from the oven and let it warm up for 40 minutes. 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.
As the temperature of my home dropped to 18.5°C/65.3°F, the fermentation time of the dough more than doubled. Though I tried to feel the dough rather than relying on the clock, I still under-proofed the dough slightly…
This bread is quite robust in flavor. You can definitely tell the presence of the toasted buckwheat despite the small percentage of it used. The sweetness and toastiness are more pronounced than the sourness, thanks to the toasted barley and buckwheat, and sprouted white wheat.
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Fermented red beancurd marinated ribs & potatoes rice, Thai basil vermicelli with shrimps & lotus roots, and garlicky mixed veggies
Savory sweet potatoes soup
Mushroom Makhani linguine with toasted papads
Pan fried cabbage & home fermented daikon radish YW dumplings
Satay pork tacos
Taiwanese beef bowl with YW noodles
Comments
That loaf looks amazing! I just love the colour you got on it! And you could illustrate and write a cookbook with your other pictures. Everything is a work of art!
Being so generous with praise, you must be a people person who's welcome anywhere!
There's an array of cookbooks with masterful photography in the market these days that my photos appear shoddy in comparison. My cookbook would probably be placed at the bottom/ top shelf, where no one'd even notice its existence... :) I really appreciate you kind words though.
Thanks for making my day, Danni!
butter it and just savor the flavor. This week is YW Noodles and Dumpling wrappers. I love the way they puff up in the heat:-). The pork tacos look wonderful. I bet some fried tofu with soy sauce would be good or mixed with the pork too! The Makhani had to taste great. I love Punjabi food - nice and spicy like Pakistani food.
GREAT BAKING AND COOKING FOR YOU IN THE NEW YEAR ELSIE
I'm the kind of person who prefer thick noodles (I mean REALLY thick and chewy) to thin ones. However, I tried to stretch the noodles thinner as the dough kept snapping back (I used high gluten bread flour to up the chewiness) and I knew they'd puffed up in the boiling water. Yet you know what? They still came up thicker then expected and were almost too chewy. It means huge when I say that because overly chewy doesn't really exist when it comes to noddles and bread in my opinion :) You can't buy noodles and dumplings like these elsewhere: they have to be home-made. I probably won't have time to make them when the holiday ends though...
The pork tacos were brimming flavor so I'm sure you'd love them. They had a combination of sweetness, saltiness, sourness and spiciness. You also get nice crispiness and crunchiness from the raw daikon radishes, caramelized cabbages and toasted peanuts. I'm in fact pretty proud with my Makhani...I've made them for over 10 times already and I'm still surprised at how well it turns out every time! Pureed toasted cashews make a huge difference: you don't necessarily taste the toasted cashews but it feels like something is missing without them.
Glad you like the bread and the food, Dabrownman! This bread is in fact so intensely flavored that even strong condiments wouldn't be able to mask its taste. I look forward to seeing more your baking and coking in the new year too!
Pure speculation on my part.....but I suspect dieting was not among your New Year's resolutions. And, if it had been among my resolutions your post would have vaporized it! Magnificent!
Yes, dieting isn't part of my New Year's resolutions because... well, I don't make them :) The new year day, to me, is just another day of my life so I don't feel it's necessary to set goals and make commitments.
However, you're quite wrong about the dieting part: you can totally lose weight eating these food! I kid you not... I lost 2 lbs having lunch like that for a month (I'm average, not over-weight so I'm only attempting to shed a few stubborn lbs)! You have to take into account that it was holiday season so I had a feast from time to time. If you're counting calories, I can assure you that all the single-serving dishes above contain less than 450 kcals. And when you take a closer look, you'd realize that they're actually pretty healthy. Please don't hold the misconception that tasty food = fattening food! One gains weight because he or she overeats, not due to how delicious the food being served is. You'd put on pounds eating too much of anything, whether healthy or not. Nevertheless, let's face it: we all know that the calorific junk food and unhealthy snacking are likely responsible for the obesity epidemic.
Thanks for the compliment! Go enjoy delicious food while staying in shape :)
Great bake and amazing collection of cooked goodies. Your family must have really enjoyed all of these treats. What a great start to the New Year.
Happy 2019!
My parents did enjoy the dinner I cooked for them. Unfortunately, my dad still won't eat the SD bread I bake because he thinks all SD bread smells like moldy clothes... Although my mom does eat my bread for breakfast on the weekends, I know she still prefers supermarket sandwich bread drown in peanut butter and condensed milk, as well as bakery chocolate filled buns. I didn't set any New Year goals but perhaps getting my parents to appreciate SD bread should be one of them :)
Thanks for the comment! Hopefully, your wife will soon abandon store-bought bread in exchange for the one you bake too!