Harvest Grain Soaker Sourdough

Oct

I adapted this from my porridge bread formula but used a small % of starter and soaked the grains overnight instead of cooking them as a porridge. I used fresh milled and sifted Butler’s Gold WW and Danko Rye with some KAF bread flour.

The Harvest Grain mix from KAF consists of Whole Oat Groats, Rye Flakes, Wheat Flakes, Sunflower Seeds, Sesame Seeds, Flaxseed, Poppy Seeds, and Hulled Millet.

I included all the boiled water in the soaker as part of the overall hydration at 93%.

I was too tired to wait for the bulk to hit 30% so I shaped at 25% and let the shaped dough sit in my proofer at 80F the next day for 1.5 hours.

I was very pleased with how this turned out. The crumb was nice and open and the fermentation was spot on. The flavor was excellent with the added Harvest Grain mix.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

Scald Directions

Measure the grains mix and pour the boiling water over them to cover. Soak for a couple of hours until they are soft. Drain any remaining water.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 50-80 grams. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the levain, salt, Harvest Grain soaker, maple syrup and remaining water as needed and mix on medium low (about speed 3) for 12- 24 minutes. 

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. (Note: I only let the dough go to 25% before shaping and let the final proof finish after the overnight rise in the refrigerator in my proofer set to 80F for 1.5 hours). Finish shaping place in your banneton, bowl or on your sheet pan and cover it so it is pretty airtight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. I usually don’t leave the dough in the refrigerator for more than 12 hours because of all the fresh milled flours but it is possible to go longer.

When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water into the pan right after I place the dough in the oven.  Remove your dough from the refrigerator and score immediately.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35-45 minutes or until the breads are nice and brown and have an internal temperature of around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.