Sprouted Amaranth Bread – Tartine Book 3

Sprouted Amaranth Bread Loaf

It’s been awhile since I’ve played with any sprouts so this week I decided to try one of the sprouted breads from Tartine Book No. 3. I also wanted to try working with a grain I’ve never tried sprouting before so I went with amaranth which is an extremely tiny pseudograin related to quinoa.

Sprouted Amaranth Bread Loaf Crumb

I’ve used toasted amaranth in breads before (see: this post. ) and very much liked the flavor. It brought a delicious nuttiness to the bread. Sprouting the amaranth led to a completely different flavor that had the aroma of sweet and fresh grass. It was very strong smelling coming out of the oven but the actual taste was very mild and subtle. It was actually pretty refreshing when paired with the slight sourness of the crumb.

As with the Oat Porridge Bread I made last week the crumb on this bread was extremely soft and had a really pleasant chewiness. I believe this is due to how wet the dough is and getting the proofing exactly right.

I would love to keep experimenting with different sprouted grains with this same base dough. There is honestly not a lot I would change about the texture, flavor and crust.

Amaranth

Amaranth
Sprouted Amaranth

Sprouted Amaranth

Formula – Sprouted Amaranth Bread

Final Dough

Note: For instructions on how to sprout grain see post here: Sprouted Country Bread. For this bread I skipped the last step and did not process the grain in a food processor before adding to the dough.

Baker’s % Ingredient 2 x 800g. Loaves
75.00 Bread Flour 532.00
25.00 Whole Wheat Flour 177.00
80.00 Water 567.00
2.50 Salt 18.00
15.00 Leaven 106.00
25.00 Sprouted Amaranth 177.00
222.50 Total 1600.00

Process

  1. Combine the flours, leaven and water(holding back 50g.) in a bowl with hands. Desired dough temperature: 76F. Autolyse for 30 mins.
  2. Squeeze in salt and 50 g. of remaining water into the dough with hands. Dough will breakdown and then come back together.
  3. 30 minutes later, squeeze in the sprouted amaranth and fold the dough on itself until the sprouted grain is fully incorporated and well distributed throughout. I felt the sprouted amaranth added a lot more moisture to the dough and this resulted in a very slack and wet dough. It ended up being just the right consistency I was looking for.
  4. Fold the dough every 30 minutes until you’ve reached six folds. I felt like this dough could take as many folds as I could give it. All my folds were very strong and it needs all the strength it can get because it’s such a wet dough. My bulk fermentation ended up being around 4 hours.
  5. Divide the dough into 800g. pieces and pre-shape into boules. Let rest 30 mins.
  6. Final shape the dough into a boule or batard and place seam side up in a basket dusted in rice/bread flour.
  7. Proof over night in the refrigerator or, if your temperatures are right, do what I did and proof it outside. I find that my refrigerator runs a bit cold so I put my dough outside on my roof over night(where temperatures have been between 50F and 55F. I find that this results in much nicer proofing if timed right. My dough ended up being outside for around 12 hours. Make sure you wake up in time to bring it inside before the sun comes out and starts warming everything up!
  8. Preheat your oven and a dutch oven(I use this Combo Cooker)
    to 500F
  9. When the oven is up to temperature, flip your dough into the preheated dutch oven and score with a razor. Put the lid on the dutch oven and bake for 30 minutes with the lid on and 20 minutes with it off or to your desired color. Make sure to turn the temperature of the oven down to 450F after the first 10 minutes of the bake.
  10. Allow bread to cool for at least an hour before trying to slice. This bread is pretty delicate inside initially.

Sprouted Amaranth Bread Loaf

Submitted to Yeast Spotting

Oat Porridge Bread from Tartine Book 3

Tartine Oat Porridge Bread

Like most of my bread friends, I purchased Chad Robertson’s new bread book Tartine Book No. 3 back when it came out over the holidays, however, I only got around to baking from it fairly recently. In Book no. 3, Robertson builds upon his basic country bread formula he established in his first book, Tartine Bread, with a focus on whole grain baking. I had been skimming the book for awhile and noticed a few things:
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Millet, Sunflower, Flax, Amaranth and Sesame Naturally Leavened Sandwich Bread.

Seeded Sandwich Bread Loaf Crumb

I’m on a mission to not buy anymore bread. Sure, I’ll still buy loaves from bakeries that I respect or that have an interesting loaf I want to try but when it comes to my daily sandwich loaves I’ve decided to make them myself from here on out.

Why did I decide this? For one thing, I know how to make bread and I like doing it so it’d be kind of dumb not to. But the real reason stems from a recent visit to the local health food supermarket. While browsing the aisles, I decided to take a look at some sandwich breads and find out what they’re made of. I expected the loaves at this store to contain whole ingredients with no added chemicals considering this was a health food store. For the most part the loaves had decent ingredients but I was surprised to find that almost every single sandwich loaf contained added gluten. I was a bit disappointed. I’m definitely not one to jump on the “gluten is evil” bandwagon, in fact I love gluten, but could the fact that we’re pumping pure gluten into supposedly healthy loaves of bread have something to do with the rise in people who can’t seem to tolerate it? I don’t really have the answer to that question(and it doesn’t seem like food scientists do either yet) but I do think I could do better than these supermarket breads from both a health and flavor standpoint.
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Lazy 80% Detmolder Rye

EMRoche_20121103_Abreaducation_127
Hello all! It’s been awhile since my last post but new things are in the works so stay tuned!

This post will be one of several in collaboration with talented wedding photographer and friend Eileen Marie Roche. You can(and should!) check out more of her work on her wedding photography site. Eileen took all the photos for this bread as well as several other breads that will be appearing here soon. So get ready, she has a knack for making me look good!

Now, picking up right where I left off, I present to you a rye bread. Usually I’m all about meticulously crafting breads with many add-ins and preferments to create interesting flavors and complexity but with this bread I stripped it down to it’s basics in the name of time and effort.
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Chad Robertson’s Rugbrøt

Chad Robertson's Rugbrøt

As you can probably tell from my name(it’s Jorgen in case you’re wondering) I have Scandinavian roots in my family. My great grandparents were immigrants from Norway and while I don’t speak Norwegian nor have I ever been there, I’ve always felt a connection to Norway and the Scandinavian countries in general(I almost always root for the Norwegians when the Olympics come around, which for some reason is much more successful in the winter.). So when I was pointed, by breadsong at the fresh loaf, to this article and formula, written by Chad Robertson, I got excited and knew I had to give it a try. Continue reading