No Knead Sprouted Spelt, Barley & Potato Sourdough

sursa: http://www.thefreshloaf.com/node/51571/its-amazing-how-quickly-grains-begins-sprout

No Knead Sprouted Spelt, Barley & Potato Sourdough

It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too. We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.

This week Lucy chose to sprout spelt, wheat and barley in equal amounts and take the same amount of each un-sprouted to come up with another 58% whole grain bread with the remaining flour King Arthur bread flour. We used the sprouting liquid for part of the dough liquid, some red malt and for a new twist added some potato flakes to the mix.

We didn’t think that the spelt and sprouted grain would make it for Mary’s 72 hour retard that she used. But we though it might go 24- 48 hours. We started the sprouts early Monday morning. After 24 hours they were fully chatted and we dried them in the AZ sun. We ground the sprouted grain and the whole grains together and sifted out the hard bits getting a 17% extraction.

We got out our 10 week fridge stored starter and took 6 g of it to build the 106 g levain over 3 stages throwing nothing away. Once it rose 50% after the 3rd feeding, we refrigerated it overnight. Wednesday morning we got the retarded levain out of the fridge to warm up on the counter and finishing its 3rd stage doubling while autolysing the dough flour, dough liquid, red malt and potato flakes with the salt sprinkled on top for 2 hours.

We mixed the levain into the dough with a spoon and then did 1 minute of slap and folds to get it thoroughly incorporated. That was it for gluten development. Mary left her dough on the counter for 9 hours but we cut it back to 6 hours since our kitchen is 15 F warmer than hers. Still, it doubled in volume.

We then chucked it in the fridge for a 24 hour bulk ferment. The next day it had kept on rising in the fridge and as now tripled. Breaking from Mary’s method, we then shaped the dough cold, put it in a floured basket, bagged it and put it back in the fridge for another 24 hour retard.

By Friday the dough had risen 50% in the fridge again. We took it out to warm up and finish proofing on the counter. Lucy was happy that the dough didn’t look like it was going to turn to goo. We let it proof for 2 hours before firing up Big Old Betsy to 550 F with Mega Steam installed when it hit that temperature.

The dough had proofed on the counter for 2 ¾ hours before it was un-molded, no slash required as it was baked seam side up and hit the heat and steam. We steamed it for 2 minutes and turned the oven down to 500 F. After another 2 minutes we turned the oven down to 475 F and continued to steam another 11 minutes – 15 minutes total.

Once the steam came out we baked the bread for another 15 minutes at 425 F - convection this time. We turned off the oven at 205 F and removed the bread from the oven when it hit 208 F. It sprang, bloomed at the seams and browned up nicely. It came out of the oven very crispy - rustic looking loaf for sure. Will cut it for today’s lunch sandwich to see how the crumb came out and, more importantly, get a taste since it smelled so delicious.

We are hoping the sour is pumped up with the 48 hr retard. Why do a 3 day or 4 day bake when there is nothing like a 5 day bake? I don’t think a commercial bakery is going to do this 5 day process……. and make money at it. My daughter is home and we are back from the airport so I can finish this post. The bread is the most sour and tangy we have ever managed.; The 10 week retarded starter, the 24 hour retarded 3 stage levain and the 48 hour retard of the dough really did their magic. We go for tang all the time and our bread is pretty tang most always but ......this is in a league of its own.

Last Friday's sprouted rye bake with salmon herb Allouette with salad, fruit veggies and melon. a bacon and egg breakfast .

And a smoked rib and chicken dinner.

The crumb ended up soft, very moist and open. We could have let this bake to 210 F without problem - thanks to the sprouted grains. It is delicious. We love spelt and mixed with the barley sprouted and whole grains makes for an earthy, hearty and healthy loaf. Just delicious ! Now we will have to see if it gets even more tangy tomorrow or whether it mellows out some. Either way it is a loaf well worth spending 5 days making :-)

Lucy says never forget the salad to go with that roasted onion and peppers with pepper jack cheese, chipotle, tomatillo and red pepper sauced quesadilla.

Formula

RyeSD Starter Build	Build 1	Build 2	Build 3	Total	%
10 Week Retarded Rye Starter	6	0	0	6	1.32%
16% Ext Sprouted Spelt, Barley & Wheat	6	15	29	50	10.99%
Water	6	15	29	50	10.99%
Total	18	30	58	106	23.30%

Starter Totals		%
Flour	53	11.65%
Water	53	11.65%
Starter Hydration	100.00%
Levain % of Total Flour	11.18%

Dough Flour		%
84% Ext. 1/2 Sprouted Spelt, Barley & Wheat	245	53.85%
KA Bread Flour	210	46.15%
Total Dough Flour	455	100.00%

Salt	10	1.95%
Sprout Water 94 & Water	365	80.22%
Red Malt	5	1.10%
Potato Flakes	12	2.64%

Dough Hydration	77.33%
Total Flour w/ Starter	513
Sprout Water 180 & Water w/ Starter	418

Hydration with Starter	81.48%
Total Weight	958
% Whole Grain - Sprouted Grain	58.49%	28.27%
Total Hydration with Starter & Adds	78.87%

A fost pentru totdeauna de cand Lucy si cu mine am facut o pâine neimaginata, dar Emkay a facut o mancare frumoasa la inceputul acestei saptamâni, astfel incat Lucy a fost atat de fierbinte ca sa faca si ea. Ne-am încurcat cu făină multigrain încolțită pentru ultimele trei pâini și am vrut să continuăm de-a lungul acestor linii cu un procent ridicat de boabe întregi și încolțite.

Săptămâna aceasta, Lucy a ales să înmugureze spelled, grâu și orz în cantități egale și să ia aceeași cantitate din fiecare neînvârtit pentru a veni cu o altă pâine de cereale de 58% cu restul de făină făină de pâine King Arthur. Am folosit lichidul de germinare pentru o parte din lichidul de aluat, un malt roșu și pentru un nou răsucire a adăugat niște fulgi de cartofi la amestec.

Nu ne-am gândit că grâul spelled și grăsimea încolțit ar face-o pentru returul de 72 de ore al lui Mary pe care la folosit. Dar noi, deși ar putea merge 24-48 de ore. Am început mugurii la dimineața devreme luni. După 24 de ore au fost complet vorbite și le-am uscat în soarele AZ. Am împământat boabele încolțite și boabele întregi și am cernut bucățile grele obținând o extracție de 17%.

Am ieșit din frigiderul nostru de 10 săptămâni și ne-am luat 6 g pentru a construi 106 g levain pe 3 etape care nu aruncau nimic. După ce a crescut cu 50% după a treia hrănire, am răcit-o peste noapte. Miercuri dimineață am luat leva retardată din frigider pentru a se încălzi pe tejghea și a finaliza etapa a 3-a dublând în timp ce autolizând făina de aluat, lichidul de aluat, malțul roșu și fulgi de cartofi cu sarea presărată pe partea de sus timp de 2 ore.

Am amestecat levain în aluat cu o lingură și apoi am făcut un minut de palmă și falduri pentru a obține o încorporate bine. Asta a fost pentru dezvoltarea glutenului. Mary și-a lăsat aluatul pe tejghea timp de 9 ore, dar l-am tăiat înapoi la 6 ore de când bucătăria noastră este mai caldă decât cea a ei. Totuși, sa dublat în volum.

Apoi am chucked-o în frigider pentru o fermentare în vrac de 24 de ore. A doua zi a continuat să se ridice în frigider și acum sa triplat. În urma metodei lui Mary, am modelat aluatul rece, l-am așezat într-un coș de frământat, l-am bagat și l-am pus înapoi în frigider pentru încă un retard de 24 de ore.

Vineri, aluatul a crescut din nou cu 50% în frigider. Am luat-o să se încălzească și să termine probele pe tejghea. Lucy era fericită că aluatul nu părea că se va întoarce. Am lăsat-o să reziste timp de 2 ore înainte de a trage Big Betsy Big la 550 F cu Mega Steam instalat atunci când a lovit această temperatură.

Aluatul a rezistat pe tejghea timp de 2 ¾ ore înainte ca acesta să fie dezbrăcat, fără să fie necesară o tăietură pe măsură ce era coaptă în partea superioară a cusăturii și a lovit căldura și aburul. Am aburit-o timp de 2 minute și am răsturnat cuptorul până la 500 F. După încă 2 minute am răsturnat cuptorul până la 475 F și am continuat să aburim încă 11 minute - 15 minute în total.

Odată ce aburul a ieșit, am ars pâinea pentru încă 15 minute la 425 F - convecție de data asta. Am oprit cuptorul la 205 F și am scos pâinea din cuptor când a lovit 208 F. A crescut, a înflorit la cusături și a rumenit frumos. A ieșit din cuptor foarte sigur - pâine rustică. Se va taia pentru sandvișul de prânz de astăzi pentru a vedea cum a apărut miezul și, mai important, pentru a primi un gust, deoarece mirosea atât de delicios.

Sperăm că acru este pompat cu retardul de 48 de ore. De ce se coace 3 zile sau 4 zile când nu există nimic cum ar fi o coacere de 5 zile? Nu cred că o brutărie comercială va face acest proces de 5 zile ....... și să facă bani la el. Fiica mea este acasă și ne întoarcem de la aeroport pentru a putea termina acest post. Pâinea este cea mai acră și mai acerbă pe care am reușit-o vreodată; Starterul cu întârziere de 10 săptămâni, levainul cu întârziere de 24 de ore și retardul de 48 de ore al aluatului au făcut cu adevărat magia lor. Ne ducem tot timpul și pâinea noastră este destul de tang cea mai mare întotdeauna, dar ...... aceasta este într-o ligă proprie.

Vânătoarea de secară cultivată ultima vineri se coace cu planta de salmon Allouette cu salată, legume de fructe și pepene galben. un mic dejun și ouă.

Și o coaste afumată și o cină de pui.

Miezul a devenit moale, foarte umed și deschis. Am fi putut lăsa această coacere la 210 F fără probleme - grație boabelor încolțite. Este delicios. Ne iubim spelta și amestecată cu orzul înmulțit și cerealele integrale pentru o bucată de pământ, plin de inimă și sănătoasă. Doar delicios! Acum, va trebui să vedem dacă se va întâmpla și mai tare mâine sau dacă va mătură ceva. Oricum ar fi o prajitura care sa merite sa petreaca 5 zile :-)

Lucy spune că nu uita niciodată salata să meargă cu ceapa și ardeii prăjiți cu brânză de ciocolată, chipotle, tomatillo și piper roșu cu quesadilla

Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More

STELLA PARKS

Dutch-style cocoas are alkaline and dark, with a flavor that's earthy and deep. These six brands are guaranteed to please.

Nu Naturals, Cacoa Barry, Callebaut, Bensdorp, Droste, Valrhona

[Photographs: Vicky Wasik]

All About Chocolate

Everything you want to know about chocolate

Those who've sampled their way through the chocolate desserts in my cookbook or here on Serious Eats may have noticed a trend—my recipes almost universally call for Dutch-process cocoa powder.

To fully appreciate the why, it's important to understand what cocoa powder is: the mass of dry matter left behind after the oily cocoa butter is extracted from cocoa beans that have been fermented and roasted for maximum flavor. This powder is naturally acidic. Natural cocoa powder is sold as is, while Dutched cocoas include an additional step to neutralize that acidity (a process developed by a Dutch chemist, hence the name).

Cocoas within each style can vary wildly in flavor depending on the type of cocoa bean used, where it was grown, its quality, how long it was fermented, how darkly it was roasted, and how much of its fat was removed (and, in Dutch styles, the specific degree of alkalization). That means that the flavor, color, fat content, and pH of any cocoa powder will vary from brand to brand and style to style.

Collage of five natural cocoa powders and one low-fat powder for comparison

An assortment of natural cocoas.

Broadly speaking, the natural cocoas sold in American supermarkets tend to come from mediocre cocoa beans that have had almost all of their cocoa butter removed, resulting in a light-red powder that's starchy and low in fat—about as rich and luxurious as a handful of chalk. The acidity often has a tinny quality, rather than one that's zippy and bright.

An assortment of Dutch cocoa powders spread out on a metal surface

An assortment of Dutch cocoas.

But because Dutch-style cocoa is perceived as a specialty product that can be sold at a higher price, most Dutch-cocoa brands contain nearly twice the fat of natural styles, and often come from better-quality beans. The result is a slightly alkaline cocoa powder that's higher in fat, lower in starch, and more aromatic all around, with a mahogany color and a flavor profile that emphasizes cocoa's darker, nuttier, earthier tones.

Overhead close-up of the crackly, dark-brown surface of brownies

In the past, calling for Dutch cocoa was my way of nudging bakers toward higher-quality ingredients, ensuring that brownies and cakes bake up moist and rich, loaded with cocoa butter and a deep chocolate flavor. But that's not to say all Dutch cocoas are equally rich and delicious, or that all natural styles are low-fat and bland.

Search around online, and you'll find plenty of natural cocoas that retain a higher proportion of cocoa butter and come from top-quality beans with a beautifully bright acidity. I included five of them in an overview of my favorite natural cocoas.

Overhead shot of six bowls containing ingredients for homemade brownie mix, each with a different variety of Dutch cocoa

Likewise, there are crappy Dutch cocoas out there, made from low-quality beans that have been squeezed dry to remove every last drop of cocoa butter, then alkalized to the point of tasting more like ash than chocolate. Others still may be only half alkalized, which can throw off the chemistry of a recipe that was developed for a true Dutch cocoa.

So here's a collection of Dutch cocoas that I can personally vouch for, all of them road-tested in my homemade brownie mix to show off their differences in flavor, color, and richness. Note that you can often save money by buying in bulk—like any cocoa, Dutch styles are shelf-stable and can generally be kept for years, as long as they're protected from sunlight in an airtight container at cool room temperature. When in doubt, consult the expiration date from the manufacturer; it will generally be a year or two from the date of purchase.

Nu Naturals

This fair-trade Dutch cocoa falls into the range of 22 to 24% cocoa butter, which is more than twice the fat of most supermarket offerings. While it has a deep chocolate flavor, it isn't as earthy as other brands, allowing some of the cocoa's fruitiness to pull through.

In brownies, it baked up unexpectedly dark, given its comparatively light color. The taste-testers at Serious Eats found these brownies to be the chewiest of the lot, perhaps owing to the cocoa's particular balance of fat, starch, and pH. At 87 cents per ounce, it's a great value for any baker looking for a multipurpose Dutch cocoa that won't break the bank.

Cacao Barry Extra Brute

Another Dutch cocoa in the 22-to-24% range, Cacao Barry Extra Brute is rich and aromatic. The company sources its beans from countries in West Africa and uses a fermentation and drying process that adds to the complexity of flavor.

This brand has been my personal go-to for years; its deep color and richness lend a dark chocolate punch to any recipe. It's sold in larger packages than many other brands, exemplifying the value of bulk purchasing at just 56 cents an ounce.

Callebaut CP777

Made with a blend of beans from West Africa, as well as from Central and South America, Callebaut's CP777 has a well-rounded chocolate flavor that's classic but complex.

At nearly $1.20 an ounce, it's on the pricier end, so consider it something of a special-occasion splurge. While its fat content likewise falls between 22 and 24%, it made brownies that seemed particularly gooey and rich, so we suspect it's on the higher end of that spectrum.

Bensdorp Royal Dutch

Bensdorp is a Dutch chocolate company with a 175-year-old tradition to its name. Its "Royal Dutch" style of cocoa uses West Africa–sourced beans that are more darkly alkalized than many other styles, giving it a gorgeously dark color and earthy flavor.

This cocoa also has an especially fine grind, which lends a glossy sheen in brownies and good solubility in applications like hot cocoa.

Droste

At 20% fat, Droste is a little leaner than some of the other Dutch cocoa powders here, but it was a sleeper hit in our blind tasting. Though it's not fancy, there's nothing to complain about in its earthy chocolate flavor. Because it's relatively easy to find in supermarkets and semi-fancy groceries alike, Droste is one of my preferred choices when I'm between shipments on brands that require a special order online, so I was pleased to see it perform so well with our tasters.

Convenience factor aside, buying in bulk online can help drive down the cost per ounce when compared with the retail markup you get in stores.

Valrhona

While you won't see the word "Dutch" on the packaging of this French cocoa, nor any mention of alkalization, we've been assured by representatives from Valrhona that its cocoa is indeed alkalized. It's a cocoa powder favored by professionals, with a bold flavor owing to the company's high standards in sourcing and manufacture—and it's got a price tag to match.

When bought in half-pound containers, Valrhona is nearly $2 an ounce. If you're serious about your cocoa powder, my recommendation is to spend more up front to buy in bulk and either split the order with a few baking buddies or sit back and know you’ll be well stocked for years. This will drive the cost down to just 65 cents an ounce, a tremendous value for such a high-end cocoa. It made a rich, dark, and glossy brownie that was Vicky's top pick.

Ultimately, deciding on the "best" cocoa is a rather personal endeavor, but trying different styles and brands is the best way to better understand your own preferences and baking style. If nothing else, these cocoas offer a chance to explore your favorite recipes in a new light, to see how one ingredient can impact the flavor overall.

NO KNEAD BREAD - Pâine neframântată

No Knead Sprouted Spelt, Barley & Potato Sourdough

No Knead Sprouted Spelt, Barley & Potato Sourdough