With the Blue Blood Full Moon striking this week for the first time in 130 years, which won’t happen again for another 150 years, it was, if you missed it, you weren’t ever going to see it again……. unless if you are young and future medicine cures death for everyone.
Lucy is a big believer in technology and our future of Meta Verse 2.0 where we get rid of our bodies entirely and move the cloud in the next 50 years or so where you can do and be what ever you want and see a Blue Blood or any other kind of moon whenever you want.
Personally, I would rather see something else but I am sure there is something each of us would rather see, especially if you saw one this week like most of us did. Lucy could care less about these moonie things and just wanted me to get off the white bread kick of late and get back to our roots of a more substantial bread that we prefer. So we did.
I would like to tell you how Lucy came up with this recipe but that would require me to fib more than normal and I’m already under FISA surveillance as a Dark Side Spy as it is so, I will just note it in a special unbreakable code, using invisible ink, in a double secret memo that the FBI will likely illegally leak to Fresh Loafians later for sport.
It is my birthday today and the daughter is coming over to pick tomatoes from the garden for her special goat cheese bruschetta made with this bread - grilled. I’m picking red romaine and salad bowl lettuce from the garden for a salad and making our special garam masala Indian sockeye salmon with saffron rice made with homemade chicken stock and a nice zinfandel.
This is not a birthday dinner because we are going to Chris Bianco’s Pizzeria tomorrow for that celebration. But let’s back to this fine bread. The 10 grains are red and white wheat, barley, rye, spelt, buckwheat, Kamut, emmer, oat and durum semolina. Whole Foods bins were back in stock for a change and Lucy stocked up her pantry.
The 12% pre-fermented flour, 2 stage, bran, 100% hydration levain was made with a 12 g of NMNF rye starter, the bran from the whole grains and some of the high extraction flour. We did a 1 hour autolyse with enough water to get the AP, HE mix up to 74% hydration with the Pink Himalayan sea salt sprinkled on top. We stirred the salt in and then sprinkled the red malt on and then added the levain.
After 60 slap and folds everything was seemed pretty up to snuff. When the autolyse started we took 50 g each of red wheat and oat groats and simmered them for 45 minutes in chicken stock to make a double grain mash.
We did 3 set of stretch and folds with the mash going in on the first one. Even though we drained the mash and then took some paper towels to it trying to sop up the slimy gel. It was still going to add too much wet for this mainly AP flour bread so we sprinkled 25 g of potato flakes right on top of the mash when we added it. This seemed to work pretty well and the dough felt lie it as about 78% hydration – still wet for sure.
We let the dough sit in the oiled bowl for 40 minutes after the last set of folds before bulk retarding it for 10 hours in the fridge. The next morning, we let it warm up for 2 hours before we pre-shaped it and let it rest for 14 minutes before the final shape. Make no mistake this is a wet dough but not too tough if you are used to such things.
Wow, great bruschetta - yummy! Grilled the bread then it rubbed with fresh garlic, my daughter schmered some herbed goat cheese followed by the cherry tomato marinated in fresh basil, onion and garlic powder olive oil salt and pepper and then drix=zzled with a balsamic vinegar glaze and topped with grated Parmesan
We dropped it into a rice floured basket for a 1 ½ hours of proofing before we fired up the oven to 500 F with the combo cooker inside. We unmolded it onto parchment on a peel slashed it T-Rex style and slid it into the cooker for 20 minutes of steam at the 500 F. A larger bread that is this wet can take the higher heat for steaming and you will cut the overall baking time while you are at it.
Lucy says not to forget that salad
Once the lid came off we baked it at 425 F Convection for 24 more minutes till it reach 207.5 F. It sprang and bloomed well and it baked to that nice deep mahogany color we love so much. We will get tio see the crumb tonight!
Every time we make stock in the Instant Pot we make chicken noodle soup.
12% pre-fermented flour 10 grain HE and bran 2 stage levain t 100% hydration
12% High Extraction 10 grain
76% LaFama AP FLour
5% potato flakes
2.5% Red Malt
10% dry weight Red Wheat Berries simmered in chicken stock
10% dry weight Oat Groats simmered in chicken stock
2% PH sea salt
It is important to have a good breakfast on bake day. Here is last week's YW Hokkaido milk bread toasted with pineapple strawberry jam and butter, sausage and pepper bacon Irish white cheddar and and egg on top