2’s are big around here, especially this week. Neigh a twin, the 2nd one born (a real born loser), in the 2nd month, on the 2nd day, 2 minutes before midnight in 1952 makes 2 a really big deal. It is not a a lucky number having lost more money betting on 2 and 22 or even 12 or twice 22 to make one stop betting on 2’s if you could.
Still, this bread is 22.22% whole 9 grain – about as white a bread as one would ever want and still have a bread that tastes complex. The 9 grains are red and white wheat, buckwheat, barley, spelt, rye, Kamut, oat and quinoa. I know….none of them are sprouted so the bread isn’t as healthy as it could have been but it will kill you only a bit earlier and hardly worth worrying about.
Lucy wanted to do all kinds of crazy things with this bread but she had to take a back seat for once and hates riding in cars anyway. We have been very busy doing not much of anything else worth doing and pretty much just being lazy loafers – but not more than usual either.
I mean we are old with Lucy pushing well over 90 now. She even smells a bit like one of my 2 great Aunt Minnies - who have both been dead for many a moon. It isn’t a good smell and not something a long bath will correct without some kind of smell good being splashed all over her.
So, it is a plain bread with 13% pre-fermented flour using a NMNF wheat starter for the 3 stage, 100% hydration, bran levain – we have a wheat NMNF starter now too. We didn’t retard the levain either keeping to the lazy loafer theme.
Wife's pumpkin pie for Cousin Jay
We did a 30 minute autolyze, with the PHS salt sprinkled on top, that brought the hydration overall to 75%. It could have easily taken 3% more water if you want bigger holes that have no taste whatsoever. The dough flour was half 10% AP and half bread flour.
Apple Mango Galette
We did 50 slap and folds to get the levain and salt mixed in and then did 2 more sets of 10 slap and folds before doing 3 sets of 4 stretch and folds – all on 30 minute intervals. it had puffed itself up about 30% in those 3 hours even though the kitchen was 64 F.
Stuffed Pork Loin
The reason it was puffy was because we did the gluten development rest periods on the heating pad at 80 F! Once we did the pre-shape and then the final shaping into a boule, we placed it seam side up in a rice floured basket and then bagged it in a trash can liner for the 10 hour retard.
There's that really big chicken!
When the dough came out of the fridge it still wasn’t fully proofed, so we left it on the counter for 3 hours before unmolding, onto parchment, slashing and sliding it into the 500 F oven, between the two stones with the Mega Steam below. We tossed 2 cups of cold water onto the lava rocks as we closed the door.
After 18 minutes of steam at 450 F we turned the oven down to 425 F convection for 12 more minutes until the bread was 209.5 F on the inside. It puffed itself up and bloomed well enough before turning a nice brown color. Have to wait for the crumb shot.
The first salad of the year from the back yard that has those Black Russsian, yellow and red cherry tomatoes