Multi-grain Roasted Potato Bitter Cream Sourdough

In honor of my 16 Yr outdated  Mookie! This one was made with excessive extraction freshly milled entire wheat, spelt and rye with just a little bread flour blended in.

The crumb was good and open and it tastes superb.

I like utilizing the entire potato pores and skin and all and simply chop them up in my mini food processor. It makes for a mushy crumb and the bread will keep brisker longer.

I’ve been decreasing the % of starter with my recent milled flour bakes and it’s serving to management the fermentation significantly better.

I used one in every of my favourite entire wheat berries from Barton Springs Mill known as Rouge de Bordeaux in addition to some recent milled spelt, Danko rye and a few KAF bread flour. The entire wheat and rye had been milled and sifted twice and the spelt was milled twice and sifted as soon as.

The dough was left to bulk at a decrease temperature than I normally use at 75 F with a goal bulk rise of fifty% which took 5 hours and 45 minutes in my proofer.

The top outcome was a pleasant open and moist crumb and one tasty bread. This was nice grilled with some EVO and melted cheese.

Components

Levain Instructions 

Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.

Let it sit at room temperature for round 6-7 hours or till the starter has nearly doubled. I used my proofer set at 76 levels so it took round 5 hours for me. Both use in the principle dough instantly or refrigerate for as much as 1 day earlier than utilizing.

 Major Dough Process

Be aware: I take advantage of an Ankarsrum Mixer so my order of blending is barely totally different than if utilizing a Kitchenaid or different mixer. Add all of your liquid to your mixing bowl besides 50-80 grams. Add the levain in items and blend for a number of seconds to interrupt it up. Subsequent, add all of your flour to the bowl and blend on low for a minute till it kinds a shaggy mass. Cowl the blending bowl and let it relaxation for 20 – half-hour.   Subsequent add the salt, mashed roasted potatoes and bitter cream, and remaining water as wanted and blend on medium low (about pace 3) for 12- 24 minutes. 

Take away the dough out of your bowl and place it in a flippantly oiled bowl and do a number of stretch and folds.  Ensure that the dough is as flat as doable in your bowl/container and measure the dough in millimeters and take the temperature of the dough as effectively. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. You probably have a proofer determine what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.

As soon as the dough reaches the specified bulk rise, pre-shape and let relaxation for 15-20 minutes. End shaping place in your banneton, bowl or in your sheet pan and canopy it so it’s fairly hermetic. You’ll then place it in your fridge so that you don’t need the dough to get a crust on it. Since there’s such a excessive proportion of entire grains within the dough I didn’t need to go away it within the fridge for greater than 12 hours. Relying on how chilly your fridge is you can go away it longer and must experiment to ensure it doesn’t over ferment.

When you’re able to bake, an hour beforehand pre-heat your oven to 540 F and put together for steam. I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven.  Take away your dough from the fridge and rating instantly.

After 1 minute decrease the temperature to 450 levels.  Bake for round 35 minutes or till the breads are good and brown and have an inner temperature of round 200-210 F. 

Take the bread(s) out of the oven when executed and allow them to cool on a baker’s rack for so long as you possibly can resist.