Lucy finally got back to her German roots and came up with a rye bread that reminds her of home. It is 70% whole grain rye and 30 % sprouted red and white wheat. It had a bit of red malt, some barley malt syrup and some Deschutes Black Butte Porter for some of the liquid to bring out a dark color.
For add ins it has 15% walnuts, 15% prunes / Turkish figs and 6% toasted and ground aromatic seeds; half brown and black caraway, and the other half evenly split between fennel, coriander and anise. At 90% hydration, we decided to pan it up in the Oriental Pullman pan we love so much.
This bread has 2 different 100% hydration NMNF starters in one levain; rye and wheat with a combined 13% pre-fermented rye and sprouted wheat bran flour. It also has an apple yeast water levain with 13% pre- fermented bran flour in that mix too. Both turned out to be 2 stage affairs.
We started both levains with the rye bran and high extraction flour while we dried the sprouted wheat. Once the bran was sifted from the sprouted wheat it was added to both levains as the 2nd stage for each. The wheat bran was stirred in at the 4 hour mark and we stirred the levains down at the 8 hour mark. Both doubled on the 80 F heating pad at the 12 hour mark with the yeast water a bit tardy and lazy.
Once the levains were built, we put them in the fridge for an 8 hour retard to bring out the sour in one and teach the AYW one a lesson for hiding out in the fridge for months and months doing nothing. It has been a while since we made a SD / YW combo rye bread.
We autolyzed the HE rye and sprouted HE wheat flour, red and barley malt syrup with the extra soaking liquid from the prunes and figs and the Deschutes Black Butte Porter for 1 hour with the pink Himalayan sea salt sprinkled on top as the levains warmed up again on the heating pad.
We did 50 slap and folds to get everything mixed together and then 3 sets of stretch and folds to get the add ins fully incorporated – all on 30 minute intervals. Then we panned the dough up and let it proof on the heating pad until ready for the 450 F oven – this took about 4 hours. After 20 minutes with Mega Steam we and turned the oven down to 385 F for another hour of baking until the loaf hit 201 F.
The last 10 minutes we took the loaf out of the pan and finished baking it right on the oven rack. It came out pretty handsome on the outside. Now we have to wait until tomorrow to see how the crumb looks and how it tastes.
This bread sliced perfecty into 1/4" slices After a 36 hour wait tO let the moisture redistribute. The crumb was soft, moist and open for a bread of this type. The taste is amazing. You thonk there is nothing better than the smell of thos bread baking but then the flavor puts the smell to shame!
Yes it is a pineapple upside down cake mdae with fresh pineapple.
The prunes amd figs with the soaking waer give the bread an extra sweetness when you bite into one.and the color of the crimb asrust is deep to dark brown. No wonder this isone of Lucy's favorite b reads to make. I like it too!
We Love Fritattas for brunch. This one is: onion, kale, 2 sausage, 3 cheese, 2 mushroom and red pepper with some hot sauce. Grilled tuna is still a favorite, especially served over a nice salad!
10 g each wheat and rye NMNF starter 10.5% pre-fermented rye and 2.5% sprouted wheat flour 100% hydration bran levain
10.5% Pre-fermented rye and 2.5% sprouted flour, 13% Apple Yeast Water bran Levain
23% high extraction sprouted red and white wheat flour
50% high extraction rye flour
6% aromatic seeds – half brown and black caraway and the other half evenly split between anise, coriander and fennel
3% red rye malt
2% Barley malt syrup
7.5% Turkish figs
64% Prune / fig soaking water and Deschutes Black Porter dough liquid.
Where is that girl baby? She wants to eat that salad real bad!