More grain – no pain…
Just in time for Thanksgiving, here comes a brand new grainy breaduction with Mock’n Roll spirit, which will fill up our energy reserves for the ucpoming cold period!
Whole grain – We are the millers!
100% whole grain, 100% freshly mockmilled, full of flavor, with a kick of freshness, hand kneaded, 100% naturally leavened with sourdough, and last but not least with a juicy, fluffy and airy consistency, far away from „brick-like“ whole grain pan breads.
Red hard wheat, Emmer, Einkorn and the heritage rye variety „Waldstaude“: this is the star quartett which will rock through your (Mock-)mills (don’t miss my interview with milling pioneer Wolfgang Mock about the advantages of freshly milled flour).
On top: a roasted mix of seeds (sunflower, pumpkin and sesame), freshly grated carrots, crunchy red Danube walnuts and some honey – doesn’t that sound like a breadtastic happy end?
Whole grain – Gluten develeopment
Let’s have a quick talk about consistency of whole grain breads:
Especially when it comes to freshly milled flour, some folks told me about troubles whenever they were trying to achieve a decent development of gluten (especially while kneading by hand). And yes, we need durable gluten and good dough strength, if we want to end up with a whole grain pan loaf with a light and airy crumb.
It is the high portion of brand particles in our freshly milled whole grain flour, which makes the gluten game a little bit difficult. But there is an easy workaround, which allows us both: maintaining the valuable bran particles, that are extremely rich in nutrients, and developing a strong gluten net. The way is to mill your grains firstly at a very coarse level and again as fine as possible.
The next step is to separate the bran particles by sifting the flour. Now, mill the bran particles and soak them during the autolyse-phase in a part of the water, which you will need for your recipe.
The effect: Your flour will fully hydrate and start with the gluten development. The separated and soaked bran will be re-added once you add the salt to your dough.
So – start your mill’s engine and get ready to bake!
Happy baking and have fun with Kornetto!
Tag your results #brotokoll on Instagram & Facebook. I can’t wait to see your results!
For even more tipps, tricks and recipes, join me in one of my upcoming workshops! Check out my #brotokoll workshop overview.
- 215 g Hard red wheat freshly milled; available at bongu.de
- 60 g Emmer freshly milled; available at bongu.de
- 60 g Einkorn freshly milled; available at bongu.de
- 60 g Heritage rye variety "Waldstaude" freshly milled
- 300 g Water
- 135 g Levain 3-4 times fed, as described in the recipe below
- 11 g Salt
- 12 g Honey
- 7 g Sunflower oil
- 100 g Seeds roasted: sunflower seeds, pumpkin seeds, sesame (mix of your choice) | available at bongu.de
- 40 g Red Danube nuts roasted; alternatively: walnuts
- 30 g Carrots grated
TA (Hydration) 180 (180%)
Those 5 hours are just an estimation. The exact duration depends on your room-temperature and the activity of your sourdough culture. The levain should double in volume and stand at peak without collapsing.
I highly recommend using the same flour for building the levain, as you are using it for your usual sourdough feeding. Check out my sample feeding-schedule below in the recipe notes or in the recipes "Lime story" and "Moulin Ruch".
40g Red Danube nuts (walnuts)
Either the evening before mixing your dough or at the beginning of your autolyse, roast both seeds and nuts in a pan for 2-3 minutes, soak them in 250g of water and cover the pan. If you roast the mix the evening before, add some salt to your water, in order to prevent an unwanted fermentation. Before incorporating the mix into the main dough, make sure to drain it well.
60g Heritage rye variety "Waldstaude"
Mill the grains and sift the flour as described in the recipe notes below. Mix all the sifted flour with 220g of water and let the dough rest well covered for 4-5 hours at room-temperature (Autolyse). At the same time: soak the sifted bran particles in 80g of boiling water and let the mixture rest covered. I would recommend you to start the autolyse at the same time as you build your levain.
Soaked bran particles
7g Sunflower oil
120g Seeds & nuts mix
Add your levain to the autolyse dough and mix it by hand for 5-10 minutes (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Kneading). Cover the dough and let it rest for 20-30 minutes. Now add salt, honey and the soaked bran particles and knead another 2-3 minutes. At last incorporate very gently (in order to prevent the dough from tearing) the sunflower oil, carrots, seeds and nuts. Put the dough into a greased container and let it rest well covered for 30 minutes at room temperature.
Sprinkle the seeds & nuts mix with some coarsely ground rye flour over the loaf, and let it rest well covered until it reaches almost the pan’s border (1-2 cm below).
The indicated recipe quantities are for 1 pan loaf of 1100g.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
Milling (example: Mockmill)
Mill all the indicated grains firstly on coarse level and one more time as fine as possible. Now sift your freshly milled flour and mill the separated bran particles one more time on the finest level of your mill. Start the autolyse with your flour (as described in the recipe) while soaking the bran particles until it is time to re-adding them into the dough (see recipe instructions).
Levain buidling timetable - Example:
As most of you are maintaining your starters in the fridge for a couple of days during the week, it is extremely important that your sourdough is fed 3-4 times, before builidng the levain (the last feeding) for your planned bake. Those feedings will reduce the acid load and will increase your starter's activity level. Have a look at the Tutorial-Video.
For the feedings, just work with very small quantities of flour and the according ratios of starter (the sourdough you have stored, or the amount resulting from the stages of the timetable-example shown below) flour and water. All produced discards can be perfectly used for making flavorful Fleur de Levain. HERE is the instruction guide.
Friday morning: 1:3:3 (2g starter: 10g flour: 10g water)
Friday noon/afternoon: 1:5:5 (2g from previous stage: 10g flour: 10g water)
Friday evening: 1:10:10 (2g from previous stage : 20g flour : 20g water)
Saturday morning: LEVAIN: 1:2:2 (previous stage : flour: water) - you should end up with the total amount as indicated in the recipe
This example shall show you the way how you may plan your feedings. Observe your sourdough - and try to estimate the time it needs to rise until it's peak at a certain feeding ratio. On your baking day, you'll use your levain on the young side (4-5 hours young at its peak). This favors both, open crumb and ovenspring.