(Non-) Soda Infinity Bread | The Recent Loaf

In the course of the Infinity Bread Group Bake, I created an Infinity Soda Bread. See it at 

https://www.thefreshloaf.com/remark/529736#comment-529736

At the moment’s bake is almost the identical recipe besides I leavened it with sourdough starter as an alternative of baking soda.

This CB known as for 1/3 of the flour to be white, 1/3 some model of complete wheat, and the remaining 1/3 to be any mixture of grains and flours you need. At the moment’s bread used graham flour for the WW, and a mixture of spelt and rye for the remaining 1/3. The system additionally included some oats.  The liquid remained a thick, wealthy cultured buttermilk, the identical as I used for the soda bread model.

Photos then particulars: 

The bread is slightly delicate however good consuming. The loaf has a skinny nice crust, a comfortable pretty open crumb, and a great balanced taste with no sourness.  The nigella seeds come via as a faint fragrance that may barely be tasted, which brings in a touch of thriller.  The slices are extra delicate than a sourdough loaf would normally be so they need to be reduce thick.

Steve, the baker of our native bakery, preferred it very a lot.

I purposely made the dough to be moist and it turned out between a batter and a standard dough.  It was very sticky and gloppy. I baked it in a 4 X 4 X 9 inch Pullman pan with out the lid. I buttered the insides of the pan with comfortable butter. 

Recipe
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Flour Weight: 420g

Dough
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        Baker’s %          Precise Weight g
———————————-
Complete Flours 100.0 420.0
———————————-
AP                 33.3                           140.0
Graham         33.3                           140.0
rye                 20.0                             84.0 (stone-ground)
spelt              13.3                             56.0 (stone-ground)

Liquids
————
buttermilk       86.9                            365.0

Starter/Levain 16.6                             69.7

Salt                  2.0                                8.4 Sugar

Different
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rolled oats        7.0                               29.4
caraway seeds 1.2                                 5.0
nigella seeds    1.8                                 7.6

Course of (instances are very approximate)
————————————————-
– 6:45 PM – End mixing all aside from oats & seeds
– 7:30 – knead (thick sticky paste)
– 8:15 – stretch on countertop
– 9:00 – s&f (in-bowl folds)
– 11:00 – Type log with some stretching, put into Pullman (nonetheless sticky however had some cohesiveness)
– 6 AM – Risen to prime of pan. Preheat oven 450°F
– 6:20 – Bake 415°F no lid 20 min, 20 min 390°F. Take away from pan, bake 5 min 350°F.