Another one of my not-so-successful bakes aesthetically but the flavor is so good.
I was intrigued by uncle Dab’s bran levain when I first read it a couple of years ago and I wanted to try it because he says it softens the bran and makes the bread more sour but I could not find whole grains in my area. Finally I found some whole wheat (It’s been years since I have laid my hands on some WW and made a bread out of it) in my local baking supply store so I immediately tried it out. I made it two weeks ago but I did not have time to post it even though I have plans despite it not being 100% successful. More and more TFLers are trying it too with good results. Sesame and whole wheat are a pretty classic combination I decided to go with that and here is my interpretation of it.
This was a 50/50 WW/BF blend so I gathered the required amount of WW and sifted the hard bits out. I got quite a huge amount that is almost enough for my 2 levain builds which surprised me.
Here is the high extraction flour that I got (Am I using the right terms?). I autolysed it in the fridge until the next day for almost 24 hours to ensure that any hard bit that went through the sieve can soften adequately. I just added water until it formed a dough. I then took 1 tsp. out of my stock starter and fed it with the bran until I got a thick paste. I was not used to the coarser bran so I just made a paste because it did not incorporate as flour used to. I was wondering how will I monitor any activity with every piece of bran just sitting atop each other.
Just after feeding for the 2nd build.
The next day the levain rose a bit and was full of bubbles; its aroma has also changed, nutty and sour. For the second build the bran was not enough anymore so I added a bit of bread flour. It looked like nothing was happening but I was about to see the fastest activity of my starter that day. Just past 1 hour and it already doubled. I didn’t really expect that it will be much more active with the bran perhaps because of added nutrients; normally it will take 2.5-3 hours for it to double. I refrigerated it for a bit because I need to go outside at that time.
I mixed the autolyse, levain, bread flour, salt and just a little more water. These were mixed just until I got a soft dough.
I gave the dough 3 sets of S&F’s each one hour apart.
I incorporated plenty of toasted sesame seeds after the first set of S&F. Bulk rise took a total of 4 hours.
Here is where it got tangled. 🙂 The dough was very active, doubling every S&F. I do not know why I let it hang out at room temperature at 34°C for 30 minutes. Sometimes, I put my shaped white doughs in the fridge immediately when I know its activity is super; this WW dough was more active!
It was already fully proofed by the time I put it in the fridge. The next morning, I knew immediately that it was overproofed because the volume was much much lower that when I put it in. Still had no idea why I forgot, I think it will still overproof even if I put it directly in the fridge after shaping. Perhaps, I should have put it the fridge after the last S&F so the core temperature will cool down and it won’t overproof in the fridge. I think the best course for breads with whole grains or high activity is to just shape and proof the next day since the final proof is so quick! That’s what I will do next time.
Here is the pancake that I’ve got. I was a bit sad because the dough was already looking so good, I even managed to score it. I just baked it until golden on both sides and it looked very different from the dough.
The dough was a little sticky with poor support on its structure so it was difficult to maneuver into the clay pot and it stuck to the pebbles which was difficult to pry hence it was ripped on one side.
Crust was not as crispy and shiny as I would have liked. Volume was very poor and spreading was serious. Crumb was a little dense but still soft. BUT…
The flavor! It was so good. Nice whole wheat flavor which goes great with the toasted sesame. The aroma was heavenly when it came out of the pot. No bitterness, a little sweet perhaps from the long autolyse. It was clearly very tangy because of the added whole grain, several notches tangier than normal, almost as tangy as my super sour white SD. No roughness! All of the bran was softened than when I just used WW directly as I did before. It just feels like eating a white bread with a bit more character. The rough bran is one of the reasons why I’m not a big fan of WW breads before. Bran levain works like magic!
It looks like a slice of pie here. 🙂
If you look at the slices, though not so desirable, they look perfect for bruschetta; albeit bigger more filling ones.
I just discovered the magic of avocado in a savory application. Never knew it would be so good. It was one of the combinations that I was hesitant to try because we only have avocados in sweets. It was like pumpkin which is used for sweets in the west and only in savory here. Thankfully, I was courageous enough and knew what I was missing for years.
It’s avocado season here now so we have some good ones in the house. Of course, most went to our usual treat, chilled with condensed milk. For me, I took half an avocado, mashed it a bit and seasoned it with salt, pepper and calamansi which is a local lime. I spread it on a toasted slice and topped it with fresh tomatoes. I’m salivating again as I type this. So delicious!
Avocado Toast as a part of my dinner.
This side is burnt, let’s view it from the good side.