After seeing David’s sourdough white bread post this week, poor Lucy got the willies for it worse than ever. When you don’t eat much white bread, the ramifications of missing it can be dangerous when the White Bread Willies strike. I tried to get Lucy back on her trans humanist project since the sun burns hotter every day and it won’t be long before the oceans boil away and we need to be permanently somewhere else – not that she isn’t most of the time anyway.
But she had the WBW’s bad and just wouldn’t think about more important things. So she came up with one to get her paws back on earth where they belong….. even though the pavement is so hot she burns them every time she goes outside when the sun is out – poor thing – thank goodness for grass that can handle 114 F heat for months at a tie as long as an ocean of water is poured on it every day. Better to use it before the sun boils it away. We really need to get that solar oven set up!
This was a simple recipe. No sprouted grain, only 10 whole grains, a bran levain, plain old water used for the liquid, an overnight 12 hour, retarded bulk ferment made it pretty straightforward. The 12 whole grains were rye, spelt, white and red wheat, emmer, einkorn, quinoa, oat, barley and buckwheat = 12 grams each.
The 3 stage 100% hydration bran levain was made with the sifted hard bits that came out at 27% extraction and 20 g. The 2nd stage was added 2 hours later - 10 g of 73% extraction multi-grains with an equal amount of water. 3 hours later another 10 g each of whole extraction multi -grain flour and water were added for the 3rd stage when the 2nd stage had doubled. The 3rd stage doubled in 2 hours at the 7 hour mark. The levain ended up to be 10% pre-fermented flour using 8 g of NMNF rye starter.
The remaining 32 g of high extraction multigrain flour and the remaining dough flour, consisting of LaFama AP flour, were autolyzed with the dough water for I hour, with the pink Himalayan sea sprinkled on top. Once the levain hit the mix we did 30 slap and folds to get everything mixed together and then 3 sets of 8 slap and folds and 3 sets of 4 stretch and folds all on 20 minute intervals to develop the gluten. We then placed the dough in the fridge for the 12 hour bulk retard.
The next morning, we took the dough out and let it warm up for an hour before pre-shaping and final shaping 20 minutes later. We then placed the dough in a rice floured basket and bagged it in a plastic shopping bag and let it proof for 30 minutes before retarding it again for 4 hours. Once the dough came out of the fridge the oven was preheated to 500 F with the combo cooker inside.
We un-molded it, slashed it straight out of Jurassic Park; T-Rex style. Since this was only a 700 g loaf, we steamed at 425 F for 20 minutes before taking the lid off finished baking it with the fan on for 5 minutes, before removing it from the bottom of the combo cooker and finishing it on the stone. When we took it out it read 210 F on the inside.
It sprang, bloomed and browned up well with some blistering. Now we have to wait for the crumb shot later. This one is very tangy, just the way we like it. It is very soft and moist and the crust went soft as it cooled too. It is open but not crazy open so it holds nti butter and jam. Can't help but like this bread as least as much as you like your inlaws:-) It made for some fine toast for breakfast and we know it will make great sandwiches for the week. This is our kind of SDSF for sure.
There is that breakfast and last nights Chicken, bean cheese and grilled veggie enchiladas
3 Stage Bran Levain - 10% pre-fermented flour @ 100% hydration
18% Whole 10 grain
82% LaFama AP
How about a nectarine , peach, blueberry and banana Really Deep Dish Pie To go with that salad