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Sprouted 12% Whole Grain Seeded Sourdough


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Home » Blogs » dabrownman's blog Sprouted 12% Whole Grain Seeded Sourdough January 23, 2019 – 11:14amdabrownman's picturedabrownman

Sprouted 12% Whole Grain Seeded Sourdough

This one is similar to the ones we have made of late for the lovely wife except it wasn’t made in a pan. Other differences were that the levain was made with home milled whole; rye, red and white what and oat groats as a single stage and the levain was retarded for 24 hours after it doubled.


There were 7 different grains if you count the flax which is a grain that is overlooked many times when counting them up. Only the spelt and the durum were sprouted but they were not whole grains since Bob Red Mill didn’t specify that they were on the package.


The other seed besides flax was black sesame seeds. Lucy called this a 12%’er since the whole grains were 12%, the 100% hydration, pre-fermented whole gain levain was 12%, the sprouted spelt and sprouted durum were each 12% and the coarsely ground flax and black sesame seeds were also 12 grams each.


Lucy said that we should have done a 12 minute autolyse with 12 sets of 12 slap and folds and 12 sets of 12 stretch and folds all on 12 minute intervals. That was when I put her in the kennel to think about if she ever wants to be promoted a Baking Apprentice First Class on her 15th birthday in May – or not!


We did do 3 sets of slap and folds and stretch and folds from the compass points each on 30 minute intervals after a 30 minute autolyse with the PH salt sprinkled on top that brought the overall hydration up to 72%. At the end of the autolyse we added another 3% water to get a double hydration going and make it easier to mix in the salt with a spoon before adding in the warmed up levain.


Thai Green Seafood Curry – yummy

The levain had been sitting on the heating pad for an hour and a half after being removed from the fridge and stirred down. It had risen 25% while warming up so it was ready to go. The ground flax and sesame seeds went in in the first set of stretch and folds that were modified to the Strutting Peacock Fold technique. We like the little black spots they make in the dough once they are thoroughly mixed in an hour later.


We then did 4 folds for the pre-shape and then stitched the dough together and then rounded it into a very tight boule, put it seam side down into rice floured basket, into a plastic t-shirt grocery bag and then into the fridge for a 13 hour retard. It only rose 30% so we put out on the counter the next day for an hour and half and it was too cold to do too much so we moved it to the heating pad for another hour and half before un-molding onto parchment on a peel.


Grilled Cheese Sandwich lunch with green sides of salad, pickles, olives and avocado.using my wife's bread so don't tell her.

No slashing was necessary since it was proofed stitch side down. We slid it onto the thin bottom of the combo cooker, spritzed it and covered it with the thick top and into a 500 F oven it went for 20 minutes of steam at 450 F since it was a small loaf of 909 g total. When the lid came off we baked it for 8 minutes at 425 F and then took it off combo bottom a put it on the stone to finish baking and the bottom wouldn’t burn.


12 minutes later the bread was nicely browned. It bloomed and cracked well and even blistered a bit too. Will have to wait on the inside but it has promise to be a bit more open than the panned bread at with basically the same recipe and hydration with the addition of seeds for this one.


This bread was delicious. had a plain end of one quarter. This is why we bake sourdough bread. Way more open than the pan bread and it tastes better with the seeds!