It has been awhile since Lucy had to do any bread baking and she was certainly into doing so again with her new title she happened to earn on her 15th birthday – May the 12th. She had been a 2nd \Class for so long she thought that was as high a title there was in the Bread Making Fantasy World (BMFW).
Pork Carnitas El Pastor (with grilled fresh Pineapple) naked and then with all the fixings. Carnitas sauce, Crema, cilantro, green onion, mango salsa and sliced avacado.
Since our last bread post we also celebrated Cinco De Mayo and Mother’s Day too! Who knew May was so packed with stuff with Memoria Day still to come. With all the May happiness going on, it isn’t so strange, even with her laziness, that Lucy baked two identical breads, 16 hours apart that looked totally different yet tasted so similar.
Don't forget the Veggie Tamals but there were Chile Verde chicken ones too
Yeah, she be lazy more than anything else so she only whipped up one recipe but divided it up after the bulk ferment to shape 300 g of it into a Squat Bag that she retarded for 24 hours and then put the rest of the dough into a wide pan to make a loaf of sandwich bread for her Momma with a 40 hour retard. Lucy is sweet like that when she isn’t biting you or upchucking on your toes for no reason at all.
And Pork Enchiladas.With amber Dos XX's and Prickly Pear margaritas and chips with home made beans. It was too good ....What am I saying?
This one had 25.35 % whole grain evenly divided between red and white wheat with an equal amount of rye tossed into the Nutrimill. Instead of making a bran levain, we used half the whole grains for the 12.7% pre-fermented whole 100% hydration, levain to make the 2 loaves. So, half the whole grains were autolyzed for 2 hours at 100% hydration for the dough flour.
The baguette was sliced at a 45 degree angle to make bruschetta with mu SIL recipe from Houston! Delish!
The levain was started with 17 g of NMNF Whole Rye Starter and it was retarded for a full 24 hours after it doubled to bring out the acetic acid for this rather large amount of levain. Normally, with the temperature around 90-100 F, we would be in the 7% range for the pre-fermented flour but We had planned for two large loaves instead of 1 and a half since the baguette was only 300 g.
The volunteer cherry tomatoes are going gangbusters producing this many every day!
3 different gains are never enough for a committed floozy baker of any class; like Lucy, so she added 8% each sprouted spelt and sprouted Khorasan to the mix to up the flavor another notch or two and let’s face it, sprouted grains make any bread ferment and taste better. Are they a revolution like Peter Reinhart says? Well maybe a serious uprising, but he was trying to sell a book too.
The wofe wanted rids for Mother's Day so I said OK and added chicken and mild Italian sausage to her request and the salad of course! Last night I made the bruschetta topping and used that for the salad dressing - Killer!
Being old as well as lazy, we have taken to skipping an autolyse for the white dough flour but have added a step to compensate, We mix the levain in with the dough water and add it to the dough flour, mix it with few slap and folds and then sprinkle the 2% pink Himalayan sea salt on top and letting it rest for 40 minutes. We added enough dough water to get the overall hydration up to 78%
The loaf sliced beautiful and thin like she likes it and was soft moist and open too. Best of all she loves the way this bread tastes! It really is delicious.
We started the gluten development with 200 slap and folds. Then did 2 more sets of 40 and 10 all on 22-minute intervals. 22 minutes may seem odd but that was where the timer was already set on the iPhone and Lucy is way too important to change it now that she is 1st Class all the way. The dough didn’t seem to notice but it wasn’t talking either.
Nothing wrong with a big, juicy Kansas City Strip now and again especially with grilled salmon for the feint of heart:-)
Then we did 3 sets of 4 stretch and folds from the compass point on 30-minute intervals. We lopped off 300 g of dough with the scraper for the baggie and shaped both pieces. The baggie went into a rice floured tea towel lining a basket and the loaf went into a sprayed wide loaf pan instead of Yippee’s Pullman this time.
You have to have a good breakfast on Bake Day, Banana Strawberry SD pancake or any other day, Kale and veggie omelette :-)
Into the fridge they went for their 24 and 40 hour retards. We needed a baguette for bruschetta. The cherry tomatoes that came up volunteer this year are really starting to go into overdrive producing at least 50 Husky and Sweet 100’s every day. Nothing like a fully vine ripened cherry tomato especially when used for bruschetta and bruschetta requires great SD bread grilled on an open flame.
How about Bruschetta with ribs?
We let the baguette sit outside in the 100 F heat to warm up as the oven heated to 500 F with the 9x13 pan of lava rocks on the bottom rack, a stone on the middle rack and a stone on the top rack. We unmolded the baggie, slashed it 4 times and into the oven it went as we put 1 cup of water on the lava rocks, closed the door and let it steam at 450 F for a short 8 minutes.
It is tiny lump of dough and 8 minutes is plenty for steam and another 8 minutes at 425 F Convection will get it to 206 F on the inside. It just isn’t enough time to get it dark on the outside but, with it going on the grill to toast, I didn’t want it to be dry on the inside to start with. The loaf went in the next day, after 2 hours on the counter, with 18 minutes of steam (2 ½ C of water on the rocks) and then 18 minutes of 425 F dry heat using convection.
The loaf browned up very nicely and both were blistered. I brushed the loaf with water after it came out of the oven to make sure the crust was nice and soft after it cooled and wrapped in plastic overnight. The baguette was more open but still made the best toasted slab for bruschetta imaginable.
There are few Minneolas left on the tree - perfect for this mornings breakfast
Both of these are some seriously tasty bread for sure. I don’t think it is possible to make a better white bread when it comes to taste. NMNF sourdough with a retarded whole grain levain and long retarded proof, 25% whole grain with 15% sprouted grain and using several different grains makes for about the best white bread that can come out of your kitchen.
We love home made soup of all kinds, even with packaged noodles
Here she is with her 15th birthday. buzz cut and new purple - K State bow. She's the best even if only a First Class Baking Apprentice:-)