My daughter is going to party with a bunch of her Chi Oh Friends from college tomorrow and they are making Bruschetta. Guess who gets to supply the bread by request – Lucy! Ever since she made her way to the Pumpkin Cover, she has been in big demand – at least in her head.
I told her the Punkin’ Thing is like being on a milk carton but she wasn’t buying it largely because she said she hasn’t gone missing – and I said yet! One of the breads has to be some kind of light whole multigrain SFSD.
My daughter thought one ought to be a similar bread grain wise but with some EVOO, sun dried tomato, garlic and rosemary bread like our pizza dough. Lucy thought that one should be a yeast water and SD bread…. just to make it taste even more different and give us a chance to use the long neglected YW hiding in the back of the fridge for months on end.
Then we could refresh it and let it sit for a few more months as we made one SD bread after another again. Lucy says that YW is too stupid to know it is being neglected, abused and taken advantage of but she looked a bit shocked when I told her that was exactly what the YW says said about her too.
Both of these breads were made with the same 5. whole grains Kamut, spelt, rye, red and white wheat. The YW bread levain had 24% pre-fermented flour using Lafama AP flour. After 8 hours, the 100% hydration YW levain was stirred down and 4 g of NMNF rye SD starter was added. The levain was then fermented for another 8 hours.
The whole grains for the YW dough flour totaled 19 % and the remaining dough flour was 50% Lafama AP and bread flour. The 1T rosemary, 2T sun dried tomato and 1 clove of garlic were to taste. It was a great dough to work with because it was 71% hydration overall. We used 2% pink Himalayan sea salt.
The SD bread levain was a, 12 hour, 3 stage. 100% hydration bran levain for the first stage, using 17% pre-fermented flour. The next two stages were high extraction portion of the whole grains. The rest of the dough flour was Albertson’s bread flour.
Both of the breads had the same gluten development of 40 slap and folds, followed by 3 sets of stretch and folds all on 1 hour intervals. The YW bread was then shaped into an oval
This week's galette is our very favorite one Apple, Snockered Dried Fruits and Fresh Ginger
The SD bread was not retarded and placed into a rice floured basket for a counter proof. Both of the breads wee baked at the same time. The YW bread was baked in a DO and the SD bread was baked on a stone with Mega Lava Rock Steam so the oven had both baking methods going on at the same time – a first even for Lucy!
The white bread is more lofty but the herbed one is more open and has more irregular holes. Who knew?
We did 5 minutes of steam at 500F then 13 minutes at 450 F. We then took the lid of one and removed the steam pan for the other, turned the oven down to 425 F for 14 more minutes of dry baking when the bread browned up. Both breads read 208 F when they were removed to the cooling rack.
The herb YW bread smelled better and blistered up nicely like a cool retarded white bread should but the SD bread rose taller, bloomed a bit more and got a shade darker than the YW bread. Both were perfectly acceptable but I would guess the crumb on the SD will be a bit better too.
We will have to wait on the crumb shots tomorrow since my daughter only get half of each bread for her soiree with the girls. Both of these breads are tasty and oddly the not as tall, herb bread is the more open one.
My wife and I might have to have the same dinner as the girls. The SD bread toasted with butter, red raspberry jam, goat brie cheese and egg, sausage and thick apple wood smoked bacon made a fine breakfast sandwich.
Lucy says - Don't forget that salad or maybe two of them