40% Whole wheat SD with figs and pecans
This week’s bake is a continuation of last week’s idea of taking loaves I’ve made before and upping the whole grain content. The fig, almond and sunflower seed SD I made I while back was next on the list, last time it was 20% whole grain.
http://www.thefreshloaf.com/node/45693/fig-and-almond-sd
This time I used pecans instead of almonds and sunflower seeds, because I found that the flavour of the almonds was a bit lost.
Formula:
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| Weight (g) |
| % |
| Final dough | ||
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Levain |
| 150 |
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| 37% |
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Water |
| 300 |
|
| 74% |
| 367 | 75% |
Flour |
| 405 |
|
| 100% |
| 488 | 100% |
Unbleached white bread flour | 285 |
|
| 70% |
|
| 285 | 58% |
Whole grain flour | 120 |
|
| 30% |
|
| 203 | 42% |
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Salt |
| 10 |
|
| 2.5% |
| 10 | 2% |
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Toasted Pecans |
| 50 |
|
| 12% |
| 50 | 10% |
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Figs (dry weight) |
| 60 |
|
| 15% |
| 60 | 12% |
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Total dough weight |
| 975 |
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| 975 |
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Prefermented flour | 17% |
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1. 3 stage levain build from 6g of my NMNF rye starter using whole grain flour. The starter was refrigerated the night before mixing day.
2. Mix flours and water and chill in the fridge for a few hours before allowing to come to room temperature overnight.
3. Two hours before mixing, take levain out of fridge, stir down and allow to bubble up a bit.
4. Mix levain into the rest of the dough along with the salt and allow the dough to rest for 15mins.
5. I did 4 S&Fs , with 45mins in between each one.
I added the toasted chopped toasted pecans and figs (which had been soaked in hot water for a few minutes before chopping up) on the 3rd fold.
6. I left the the dough to bulk ferment for 3 hours undisturbed, at which point it looked nicely risen and bubbly.
7. I preshaped the loaf, and rested it for 30mins before shaping and placing the dough in a rice floured basket. I let the dough proof for a little over an hour before putting it into the fridge for 19hours. The dough came out of the fridge an hour before baking.
8. Baked the loaf at 230dC, for 30mins with steam and 20mins without steam.
The flavour of the figs and the pecans together is really great. The sweetness of the figs and the nuttiness of the pecans makes it like a gourmet PB&J, kind of…
The crumb is moist and tender with a bit of chewiness too.
Overall, I’m pleased with this one. I liked it the first time, but i like this one better :)
Happy baking :)
Comments
I think one of the best ways to improve our good breads overall is to increase the whole grain! That crumb is inspiring!
I love whole grains, so i have to agree with you. The health benefits and the flavour make the little bit of extra effort well worth it.
Glad you liked it!
Happy baking
The crust and crumb are perfect! I sure wish I could taste it.
I see that you used the fridge/overnight room temperature autolyse that Trevor Wilson uses. Is this something you would do again?
That's very kind of you :) I wish you could taste it too!
I do the overnight autolyse a lot of the time. I find the dough is super stretchy and such a dream to fold when i've given it a long time to autolyse. I figured this would be an advantage for higher whole grain doughs. I also think it ehances the the flavour, still trying to figure out the science of that one!
I also took your advice and let the dough sit at room temp for an hour before baking. Comparing this week and last weeks bakes, i think the crumb did open up more, so thank you for that tip :)
Can't wait to see your next bake!
Happy baking :)
That is one handsome and enviable crumb !!! Are you baking in a dutch oven, combo cooker, or just on a stone ? Your breads testify to a very happy levain and a very sound process.
Brava brava !
Thank you!
I use my rye starter for all my breads, Dab's "no fuss no muss" method has worked really well.
I just bake in a regular electric oven. I don't have a baking stone, so i leave a heavy metal oven tray in the oven to heat up and i put my dough on a piece of aluminium foil and then onto the oven tray. This is me improvising. I have two little mini cake tins that i use as make shift steam pans.
Thanks again!
It looks delicious.
It is like a P B & J, but, if you want to go over the top, spread a slice with a nut butter. I use home-ground almond butter (made with un-salted, dry-roasted almonds).
David
I'll be sure to give that a try, sounds yum. And i do love my PB & J's.
Thanks for the compliment David, very much appreciated :)
Happy baking
Ru
impressed:-) I'm with David too. Lucy would be tempted to spread some pecan butter and fig jam all over this bread for a super duper P& J! I should be fab toasted for breakfast with a bit of butter too! It is beautiful inside and out and wondrous to behold!
Well done and happy baking
With that super duper PBJ!
Glad you liked it Dab. I like the look of your healthy breads and I'm trying to make mine healthier too.
Happy baking to you too, and happy 4th of July for tomorrow :)
This is a copy and paste from the website:
Maple-Cinnamon Superseed Almond Butter
This is easily the most delicious almond butter I've ever tasted! The secret to this incredible nut butter is to coat the almonds in maple syrup, hemp hearts, chia seeds, and flax seeds, and then roast it all until fragrant and golden. After processing for about 5 to 10 minutes, it turns into the creamiest, "drippy" nut butter ever. I love adding a healthy portion of cinnamon, fine sea salt, and pure vanilla bean powder (or extract) to take it over the top. You'll be spoon-feeding this one straight out of the processor bowl - I can promise you that! I recommend using a heavy-duty food processor when making nut butters; the smaller machines just don't have the power to do the job and might burn out.
YIELD
1 1/4 CUPS
Ingredients:
2 cups whole raw almonds
2 tablespoons whole flax seeds
2 tablespoons hemp hearts
1 tablespoon chia seeds
3 tablespoons pure maple syrup
1/2 tablespoon coconut oil
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon fine sea salt, to taste
1 teaspoon pure vanilla extract or 1/2 tsp pure vanilla bean powder
Directions:
Preheat oven to 300°F. Line a baking sheet with parchment paper. In a large bowl, mix together the almonds, flax seeds, hemp hearts, chia seeds, and maple syrup until combined.
Spread the almond mixture onto baking sheet into an even layer. Bake for 30 minutes, stirring once half way through.
Remove from oven and allow the almond mixture to cool for 10 minutes before placing into a food processor.
Add the almonds into the food processor along with the coconut oil. Process for about 5 to 10 minutes, stopping to scrape the bowl every 60 seconds, or as needed. (Be sure to leave the processor chute uncovered so the steam from the almonds can escape.) The mixture will be very drippy and smooth when ready.
Add in the cinnamon, salt, and vanilla and process until combined.
Remove the almond butter and store in a glass jar or a container with an air-tight lid. If the almond butter is still warm, allow it to come to room temperature before securing the lid.
Read more: http://ohsheglows.com/print-recipe/?id=2508#ixzz434JKjhS9
Thanks for sharing!
I have made this several times and it sure doesn't last long around here. I have used walnut oil instead of the coconut oil and prefer it that way.
It sounds delicious!
Never made my own nut butter so this should be interesting :)
Beautiful bake Ru!
This one must taste great. Looks like you managed a perfect moist open crumb as well.
Happy Baking.
Ian
That's so nice of you to say :)
It tastes lovely, the pecans and the figs go well together.
Thanks again Ian
Happy 4 th of July !
That's so nice of you to say :)
It tastes lovely, the pecans and the figs go well together.
Thanks again Ian
Happy 4 th of July !
What a lovely bread. And this coming from a lady with a (formerly) professed dislike/aversion to all things fig! It is a great combination. I just got back from a 5 week trip last night and pulled my version of this out of the freezer to hold me for the next few days until I can get something new going.
congrats, alan
Thats so nice of you. And thank you for your recipe! Well, bread does make things better, even figs! Ian made a nice looking loaf with cherries last week. Cherries are on my "yuck" list at the momnent, but im thinking of trying his recipe and, who knows, i might like it!
Someone here posted pictures of you doing your thing in a bakery, hope you enjoyed your trip :) Welcome back.
Ru