Multi-Starter Multi-Grain Sourdough
Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter. Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter. I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.
I thought using some molasses to cut some of the whole grain bitterness would be a nice addition along with some chocolate balsamic vinegar and some caramel flavored coffee for the liquid.
The final bread came out great with a nice moist open crumb for such a high percentage of whole grains and you can really taste the combination of molasses and coffee.
300 grams Rye Starter @ 100% Hydration
125 grams AP Starter @ 66% Hydration
150 grams Rye Flour
125 grams Spelt Flour
145 grams Hard Red Whole Wheat
150 grams Hard White Whole Wheat
400 grams Coffee (I used a caramel flavored version)
30 grams Molasses
21 grams Chocolate Balsamic Vinegar
17 grams Sea Salt
Main Dough Procedure
Mix the flours, and coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes or longer. Next add the salt, starters, molasses, and balsamic vinegar and mix on low for 3 minutes. Mix on medium for another 3 minutes and then remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.
The bread looks great and the flavours sounds very interesting! Congrats.
Thank you Darwin! Appreciate your kind words.
Really nice, Ian. May I feature it for a bit?
Thank you Floyd. I would be honored.
I have never heard of chocolate balsamic vinegar! I love molasses. Folks on here come up with some really interesting flavours. It makes me feel so boring! What do you intend to pair it with? Is it very sweet? It certainly looks lovely.
Thanks for your kind words. We have a store that specializes in flavored vinegars and olive oils. It is really a fun store as they let you sample all of the product.
This bread is not really sweet, but you do taste the coffee and flavor of the whole grains. I've been eating it for breakfast with some cream cheese and for a snack with some smoked gouda cheese.
Sounds like a rather nice store! I like the idea of the coffee flavour coming through. I wouldn't have thought of a smoked cheese, but it sounds good.
Those look and sound great. Does the flavor of either the caramel flavored coffee or the chocolate balsamic vinegar come through in the finished load?
Thanks Julie for your comment.
Yes, the coffee definitely comes through so if you don't care for coffee flavor you can just use water. The balsamic vinegar is there in the background with a subtle flavor but you can tell it's part of the final flavor profile.
Thanks, Ian. :)
the crumb on this one is stellar Ian. Lucy wants to pumpernickel this one really bad so you know how fine she thinks it is. This one would be great with some smoked meats on it or some German sausages too.
Well done and happy baking Ian.
Thanks DA. I was thinking along the lines of a pumpernickel when coming up with this one. If you haven't started using your grinder yet you need to try it soon. I really love the flavor of the fresh flour.
Look forward to your next bake. Max says woof woof to Lucy!
this looks really good, to my way of thinking adding coffee and molasses is like adding dark beer to bread. Is it a similar effect? Look forward to your reply, this is looks like my next bread to bake!
Coffee like beer will change the flavor of the bread and is a different flavor than beer. Give it a try I think you will like it.
Dang that looks awesome! I never think of much other then water and occasionally beer for hydration, coffee is a great idea that I think I'l try out soon.
Thanks. I'm glad I inspired you to try something new.
Similar to an Americanized Russian Rye but much better(used a Rye Sour). Like the blend of wheat as well. How did it handle? Considering 60% of molasses water and all but 5% of vinegar to be water I have you right around 80% hydration.
it was a bit wet but after 3 stretch and folds it was pretty good. I'm used to working with wet doughs and this one was only moderately wet since the whole grain flours really suck up the liquid.
So, how do you like fresh flour in bread? I bet you're hooked now :)
I don't see the crumb shot from work due to the link, but your description suffices. Lovely combination of wholegrain flours. This must taste great. Well done!
Thanks Khalid....yes I'm hooked for sure :). I really do love the flavors I'm getting and even just the texture of the dough using the freshly milled flours. There are some flours I can't mill myself but there is enough that I can to certainly keep me busy.
Beautiful loaves Ian!I am once again hungry. Best regards, Brian
Beautiful looking loaves as usual Ian! Best regards, Brian
Thanks Brian. appreciate it.
Thanks for your comments.
Loaves look great. The crumb is particularly impressive for a whole grain loaf. You’ve inspired me with something to strive for. Thanks for posting.
Glad you liked it.
lovely looking and intersting recipe Ian.
Do you mill the Hard red and white yourself?
If so, what mill so you like? I've begun looking into getting one as rye and ww are hard to come by of late.
Yes I do mill myself. I have the Mockmill 200 and love it. I highly recommend it. Let me know if yiu have any questions. Feel free to PM me.
Can I just use regular good quality balsamic vinegar?
The flavored one doesn’t add that much so you will have no issues with a good regular Balsamic. Let me know how it comes out and if you have any questions.