It’s been a while since I made a sourdough loaf using my spent grain flour. I remembered how well the flavors played together and wanted to give it a shot with my new sourdough culture instead of the old whole wheat starter I had used with the last loaf.
Schedule: I based this loaf off of my sourdough schedule.
Since this is a 100% naturally leavened bread, I created a levain with my sourdough starter that was last fed 12 hours prior. This levain provides enough for 2 loaves of bread.
30 minutes before mixing the salt into the dough, I performed an autolyse by mixing the water, levain and flour together.
Started at 8:10am with the following ingredients. Mix everything together and loosely cover and let it ferment for about 8 hours.
- 22g unfed sourdough starter (last feeding was 12 hours prior)
- 108g filtered water @ 85-90’F
- 108g bread flour
- 400g bread flour
- 45g spent grain flour
- 340g filtered water @ 90-95’F
- 108g levain
- 11g sea salt
After mixing the dough, I performed 3 stretch and folds within the first 3 hours. The dough fermented at room temperature (around 68’F) overnight. After the overnight fermentation I shaped the loaf before proofing in a banneton for about 2 hours.
I baked the loaves in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 16 minutes.
As I’ve said before, this sourdough culture works extremely well. The spent grain flour usually causes the dough to be a little on the tough side and usually cases some venting issues in the oven. I was hoping the longer bulk fermentation and proofing would have helped prevent this but that’s not really the case. The dough fermented and proofed well and had a good oven spring, but the venting is a little fat. Next time I’ll use a lame and score it to see if I can get some better venting.
The intense flavor from the spent grain covers a lot of the nice sour flavor of the sourdough culture but the flavors do work well together.
My Baking Notes
- Ambient Temperature @ levain start: 69’F
- Levain start: 8:10am
- Ambient Temperature @ autolyse: 70’F
- Started autolyse @ 6:00pm
- Water temp: 92’F
- Dough was 83’F at autolyse
- Mixed @ 6:30pm
- Dough was 77’F after mixing
- 3 stretch and folds in first 3 hours
- Started proof @ 6:30am
- Preheated oven @ 7:30am
- Into oven @ 8:45am