Same Dough Two Ways with a Pizza Crust Later
We wanted to use Josh’s 4 day, 4 feedings, 2 retard levain method and compare it to our normal 3 day, 3 feeding 1 retard method for flavor and sour. The levain rose well using Josh’s method.
We also wanted to cut down on the long retard times we have been using of late to develop flavor and sour. They have been 18 hours or more but the dough was over proofing to 100% or more in the fridge while Lucy was goofing off and or asleep. So we cut the retard back to 11 and 12 hours for these two breads and got much better results doing so.
This recipe was very similar to last Friday’s bake except we added a multigrain scald to the 20% whole multigrain flours for one loaf and added pecans and cranberries to the other.
We have wanted to try to duplicate the fine Pecan and Cranberry Sourdough that Mediterra Bakehouse, in Coolidge AZ, sells at Whole Foods. There’s is a batard and this one was an oval.
The formula shows a 3 stage levain build but it was 4 stages and if you divide the last one in half then you get the 3rd and 4th stage. Josh’s levain build is to feed it twice and let sit on the counter for two hours then into the fridge it goes overnight
Then you take it out of the fridge and do the same thing again including the over night retard. Then take it out of the fridge and let it finish its last doubling before using. I made 2 separate identical levains for what turned out to be two very different breads.
We did the same autolyse, 3 sets of slap and folds and 3 sets of stretch and folds as last week. For one loaf we used the scald soaker water for the liquid and incorporated the multigrain berries on the first set of S&F’s. We used the cranberry re-hydration water for the liquid on the 2nd loaf and incorporated the cranberries on the frist set of S&F’s and the pecans on the 2nd one.
The color of the cranberry liquid tinted the 2nd loaf a little bit maroon and it became more so after the cranberries were added and folded it. The sugar from the cranberry water added some color to the crust and, as a result, when it baked up the color was much darker mahogany than the loaf with the scald but with smaller blisters. The other loaf baked up a beautiful large blistered brown with its tic- tac- toe slash.
Both the loaves were baked in the big GE between 2 stones with steam starting at 550 F for 2 minutes then 2 minutes at 500 F then 8 minutes at 475 F. The steam was removed and the bread continued to bake a 425 F convection this time for another 25 minutes until it reached 205 F on the inside.
We caught both of these loaves at 85% -90% proof so they sprang and bloomed beautifully. From the outside these are two of the best looking loaves Lucy has managed of late and the 12 hour mark for the retard is the way to go – no more 18-24 retards for Lucy - no matter how much better they might taste. We will have to wait on the crumb shots and the tasting until later.
We held back some of the levain to make a pizza for tonight or tomorrow’s dinner and this amount was deducted from the formula below.
The crumb on both breads was open, very soft and moist, The scald, more plainer bread bread was very open and glossy. Both breads are about as good a bread as Lucy can make right now. We just love them. The cranberry pecan bread was perfect for the pastrami lunch sandwich and the white bread was the foil for the sun dried tomato and mushroom bruschetta for dinner. The sour came through but no more than our normal SD breads. Got to go I'm wanting some more bruschetta.
Pecan and Cranberry Sourdough
Multigrain SD Starter
Multigrain SD Levain
Whole Multi-grain Flour
Levain % of Total
Re-hydration Water, Water
T. Dough Hydration
% Whole Grain
Hydration w/ Adds
Add - Ins
By replacing the cranberries and pecans above with 75 g of dry weight scald you have the recipe for the 20% multigrain SD with scald bread.