Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

This the 2nd try at this recipe, this time using txfarmer’s intensively kneaded method to see what the difference in the bread might be between our normal method of developing gluten using slap and folds and stretch and folds. Last Fridays bake can be found here 4 Starter Sprouted 7 Whole Grain Sandwich Bread so I don’t have to repeat it or the recipe again.

The only difference is that in place of the slap and fold and stretch and folds we did 10 minutes of dough hooking with the KitchenAid mixer on speed 2 followed by a 2 hour rest and then 10 more minutes of mixing until windowpane was achieved.

The big difference between txfarmer’s mix and this one is that we used multi-grains nearly half sprouted, instead of just WW, we upped the hydration for 78% to over 90%, she used a bulgar soaker and we used WW sprouts for the add in and she used an enriched dough while Lucy used a lean dough of flour water salt and levain. Her post can be found here.

http://weightloss-slim.fit/node/22831/sd-100-ww-sandwich-loaf-bulgur-cracked-wheat-my-sourdough-starter-declare-defeat%3C/a%3E%3C/p%3E%3Cp%3E%3Cimg src="/files/u41844/DSCN6901_0.JPG" alt width="1024" height="768" loading="lazy">

We did mix in the 100 g (dry weight) of wheat sprouts after the window pane was achieved using speed 1 for about a minute. Then a 10 minute rest before pre and final shaping, panning, bagging and being chucked in the fridge for a 15 hour retard. Last time the dough over proofed in the fridge during retard so we expected the same thing this time.

Our normal reaction would be that the using a mixer just kills the open crumb we normally get and the reason we don’t use it for bread anymore but it might be that the rise is better and the crumb softer and fluffier which would be good for a sandwich bread. So, trading off an open crumb in this case might be worth it.

The first thing to not is that the intensive mix dough ended up much more slack than the other. I think it might have been over mixed. The dough pulled away from the sides of the mixer at 8 minutes and I continued mixing until 10 minutes. The 2nd mixing, even though only 4 minutes never got to be as good as the dough was at the 8 minute mark.

Next time I will mix it for 6 minutes the first time and only 4 the 2nd time. If you use 78% hydration like txfarmer, then you can probably mix longer each time. One thing is for sure, over mixing a wet dough is not a good thing.

This dough also doubled in the fridge during retard and did not spring at all under stream. 100% whole grain breads need to go in the oven at 85% proof maximum if you want it to spring. This one also did not collapse so it wasn’t much over 100% proof. I would expect he crumb to be similar to the last Friday’s bake since it behaved exactly the same in the fridge and in the oven- no matter how it was mixed.

The crumb came out perhaps a bit more open and was not a dense at the bottom 1/2 inch. The taste and smell were the same as was the soft moist crumb. The best thing about this bread is how wonderful it tastes. So pick your method but I don't think it makes all that much difference one way or another - just don;t over proof it and put about 300 more grams in the pan to fill it up.

Don't forget to have a salad with those chicken and cheese enchiladas and smoked pork tamales both smothered in cheese and baked Green Chili Verde - Santa Fe Style

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It's a good thing I read your post after I just ate, otherwise I might have to send my 7 assassins over to do away with you. Those tamales and enchiladas look insanely good! Oh, and the bread looks pretty good too :)

Looks like you achieved a nice open and moist crumb and I bet it tasted great.

We ended up with about 6-8 inches of snow yesterday and the doggies were having a blast.

Happy Baking and hi to Lucy from her East Coast fur friends.

Ian

night, which was really green chili with white beans, served with SD cornbread. This batch of chili verde was exceptionally good and I froze a gallon of it:-) The bread was very tasty too - just delicious - earthy and hearty. For the life of me, I don't get the allure of white bread - but I don't get people who eat monkey brains either.

Lucy would just die in 8" of snow that would be taller than she is:-) She would be ankle biting any and all she could get to. She hates anything water including the frozen kind.

I'm guessing the Panthers will beat the Broncos by 21 on Sunday.But the real thrill this weekend is watching golf in Phoenix! They only had 150,000 people at the TPC in Scottsdale on Friday! The 16th hole there is the greatest thing in golf. It's going to be a perfect 70-74 F with crystal clear, blue skies all weekend.

Glad you liked the bread Ian -Lucy sends her best to her frozen buddies.

Happy baking

Awesome post as usual. Love that you are a foody as well!!

I think we should all meet up sometime and have stellar cook out!

Love the bread! I've been meaning to add 100% whole grain to my repertoire. Gotta buy some bread pans though.

Cheers!

Dave

is a 3 around here. Wine, beer, bourbon and other adult beverages along with, pizzas, pate, sausages and smoked meats, pie, ice cream, cookies cakes and other deserts / pastries are all 10's of course:-)

The key to getting an open crumb with whole grains is to get the bran wet for as long as possible while getting the gluten well developed - bran and gluten don't get along well with each other. Whole grain, SD and sprouted breads are so much better for you and way better tasting than white breads too - no comparison. Still, to each their own.

Next thing you know you will be trying out Lucy's 15 Grain No More Than 30 Ingredient Bread Challenge!

Glad you liked the post and happy baking Dave

Oh my, Oh my! great sprouted wholegrain bread, DA! Your breads are better everytime i check in. thumbs up to you, my friend.

Say hi to your apprentice please ;)

Khalid

you like hearty, healthy, whole grain breads and this one has about 50% sprouted flour on top of the sprouts in the add ins. You would love how this one tastes. Hope all is well with you and yours and that your baking business is doing well. Lucy says hi too! Happy baking Khalid

someone may just have bested txfarmer. Her shapes are exquisite but the interior of yours is a thing of beauty. Lovely. And the food spread is quite nice too. And tell your little German girlfriend with the beautiful eyelashes to keep her grubby little paws away from the mixer.

Breathlessly awaiting your 7 starter 4 whole grain version!

alan

My wife makes me clean out my shelf in the fridge when she opens the door and stuff starts falling out on the floor. I have the bottom shelf for starters and all the stuff I make like vinegar, condiments, jams, pickles etc. I found 2 other starters - a raw potato that I thought had failed about 6 weeks ago but shows some life now and a 40 week old rye one that I though I had thrown away when I refreshed a bit from it - so I could do a 7 starter one with some YW thrown in for the 7th. Lucy is really excited right now for some reason but she will want to do 14 whole grains not 4 and then pumpernickel it too. Once a floozy..... always a floozy. The crumb in this one is more open than txfarmer's but her's is more fluffy and shreddable and way more sandwichy looking. She got her pans full too:-) Lucy is sure you would like this one as a baguette! Happy Baking Alan