This is the latest iteration of the bread I have been making for her of late. I’ve got her hooked as long as the sourdough bread looks like a loaf, tastes good and has some whole grains in it and she doesn’t have to make it of course😊
You can see the last fold in the top.When you want to fill the Pullman properly you have t account for the spring too so that it sprigs to perfectly fill the pan as it bakes and the crumb is nit compressed as a result.
This one Lucy calls the 20%’er. It has 20% whole grains made up of home milled red and white wheat, oat and rye and 20% each of spelt, durum and Bob Red Mill Artisan Bread flour and LaFama AP. We went back to sizing the loaf to perfectly fit the Oriental Yippee Pullman pan that is our favorite pan by far.
This one had a 10% pre-fermented Bran / flour, 100% hydration levain that was single stage that took 6 hours to double on the heating pad using our 2% (12 g), ancient aged, NMNF rye starter. I say ancient because we hardly bake at all anymore and this was nearly the last of it and I used what was left in the container to refresh it. So, it had to be at least 4 -5 months old with no maintenance in the fridge.
You can see how the steam condensed on the lid and then ran down the insides of the pan and darkened the top all of the loaf on the sides - So water does darken bread once it can evaporate in the heat when not contained by the pan anymore.
The one thing Lucy live more than me is being lazy and she is really, really lazy and now limps like her Master but her limp is going away and mine is not probably because she still drinks Tequila shots and Boilermakers just about every day.
Big thick meaty grilled pork chop with veggies and salad
The autolyse, with the salt sprinkled on top, was an hour and the slap and folds were 150, 50 and 10 slaps each and the stretch and folds were 4 each twice all on 30 minute intervals. It was pretty easy work with an 75% overall hydration. All the time between those dough manipulations, the dough was on an oiled plastic sheet on the heating pad and covered with a SS bowel and a towel
It pays to have a good breakfast n bake day but the wife already had some of her omelet and sausage~
We then did a set of stretch and folds and some slap and folds to tighten it up and to get it into a roll shape and put it into the pan release sprayed pan with the lid on – also on the heating pad covered with the towel. It sat there looking lonely and doing nothing that we could tell since the lid was on for 2 hours.
So we put it in the fridge for a 12 hour retard to punish it mightily and teach it a cold lesson of what happens to you if you do nothing like Lucy. This might be what caused Lucy’s stroke come to think about it. It was a cold winter and she did go outside without a coat or her hip flask she fills with brandy.
Well the cold did nothing for this dough and it showed. We put it o the heating pad to do a final proof and it took a few hours – about 5 to rally get up to the lid of the Pullman and that was when we tossed it into a 475 F oven, turning it down immediately to 450F. after 22 minutes of steam we took the lid off and baked it for another 21 minutes until it hit 206 F on the inside.
It really browned up well and filled the Pullman perfectly coming out like brick and just as crunchy on the outside too. My wife just asked Why I burned her bread? It is cooling now, softening and when cool we will wrap it in plastic and let it really soften the crust before we slice it for toast tomorrow. It smells fantastic which is great because we didn’t have to pay extra for that either.
2% NMNF starter
10% Bran and high extraction 4 grain
10% HE oatt rye, red and white wheat
20% each, Bob Red Mill, spelt, durum artisan bread flour and LaFama AP
2% Pink Himalayan sea salt