15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
This Friday’s bake started out as 2 bakes which were originally to be completed while we were smoking some brisket and pork sirloin over 12 hours. Neither bread was to be retarded but completed within 12 hours – not including the time it took to build the SD and YW levains.
This all in the same day bread is quite unlike our normal efforts to bring out the sour in the SD with retarding but sometimes a SD bread without so much tang is preferred by some others around here besides Lucy and I.
SD left YW right but it is hard to see the yellow color amd thd zest in the YW.
The YW citrus, fruit and nut bread was a Lucy adaptation of Floyd’s current home page post of Thanksgiving Baking Ideas that featured a chemically leavened Orange, Cranberry and Walnut Bread here that featured a chemically leavened Orange, Cranberry and Walnut Bread here http://www.thefreshloaf.com/recipes/cranberryorangewalnutbread
We really liked the looks and ingredients of Floyd’s bread but, since no sour was needed for this sweet enriched bread we decided to use YW for the leaven. It has been quite some time since we used any YW from our refrigerated hoard of it and we needed to use some so we could feed the stored remainder to keep it perky.
The SD bread was similar to the ingredient list of the one we did last Friday except cut the whole grains in half but still keeping them all in the levain. The YW fruit and nut bread ingredients we different from Floyd’s in that we cut the orange juice used as liquid by 1/3rd to get a more dough like consistency instead of a thinner batter.
We cut the sugar in half to 1/2 C – as a diabetic I don’t put a cup of sugar in anything, plus, the last change to3/4 of dried cranberries from 6 oz of fresh cranberries means that less sugar was needed since dried fruit is more sweet than fresh.
We built our levains the same way as always The YW levain was slow compared to the SD even though both starters had been refrigerated for the same many weeks since they were fed last.
So we ended up retarding the SD for a bout 6 hours longer than the YW. The SD levain fully doubled in the fridge after its lat feeding but the YW showed little rise after it hit the cold. So we took the YW levain out of the fridge 4 hours before the SD one and put both on a heating pad to get them to 82 F.
When both had peaked we started the 2 off at the same time by autolysing the dry ingredients with the liquid for 1 hour before mixing and doing 3 sets of slap and folds and 2 sets of stretch and folds when the re-hydrated cranberries and walnuts were incorporated into the YW dough on the first stretch and fold.
Once again the YW proofing lagged far behind the SD bread, even though it had tons of sugar and sweet orange juice to fed on. The SD proofed and was ready to bake in 5 hours on the counter after the last S&F but the YW took 11 hours and it never fully proofed with it still being 1“ below the rim of the tin when I finally gave up on it and baked the bread at 11 PM. All proofing was done on the heating pad.
We baked the SD in Big Old Betsy - GE regular oven that was preheated to 550 F with mega steam supplied by two pans filled with lava rocks and half full of water that were placed in the oven when it hit 500 F. The SD was jingly and looked like it might over proof as the oven heated up so we refrigerated the dough in the basket for the 45 minutes it took to heat up the oven
15 minutes after Betsy beeped tell Lucy she was at 550 F, we took the SD out of the fridge, un-molded it onto a parchment covered peel, slashed it with a pairing knife and slid it onto the bottom stone that is 12 “ below the top stone.
It sprang and bloomed very well for being so close to what we thought was near 100% proof. The color was a little on the pale side though so we baked it to 208 F instead of our usual 205 F
It’s not bad color but it still didn’t look as boldly baked as we would have liked for that higher than normal internal temperature. The crust also blistered well and was crisp as it left the oven only to soften as it cooled.
The crumb was open, glossy, soft and moist but no more than last Friday’s bake that had twice as much whole grains in the mix. What was noticeably different from last weeks bread was the taste
Not nearly as much sour tang or complex flavors – exactly what we thought would happen without the extra whole grains and long retards of levain and dough. It is still a fine tasting bread
The big surprise was the YW bread. After giving up on the proof on the heating pad at 11 hours at it only showing a 50% proof, it sprang like crazy in the oven, easily doubling in volume and splitting widely down on side. This has happened one time before and I should have known to slash the top!
Pork sirloin sandwich in the making with the SD bread.
The bread was baked in the mini oven at 350 F without steam but it was brushed with butter after it came out of the oven to soften the crust and give it even more buttery flavor. With all the sugars in this dough, it baked up a very pleasing dark brown.
Breakfast with the fruit bread French toast
For so much spring the bread had a slightly open crumb which surprised me even though were a lot of cranberries and nuts in there to hold the holes back. That YW can be deceptive in the proof and explosive in the oven - when you least expect it be that way. YW is still less tame and predictable for me after a year and half baking with it.
Slicing the brisket
The taste of this bread is better than I thought it would be. I don’t miss the missing sugar and orange juice but it could have used more orange zest to make it pop. We like this brad very much for the Holidays as Floyd thought. We are also glad we baked it ahead of time to make it will be better later when guests will be here for Thanksgiving. This bread finished up 5 hours after the long low and slow smoked meat.
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I almost forgot that pork sirloin isn’t like butt or shoulder and only needs to smoked to 150 F on the inside because it is so lean and caught this one at 160 F – very tasty, sliced very thin…. something you can’t really do with brisket which is way less lean, smoked to 185 F and cut in thicker slices. The good thing is that they took the same amount of time it the smoker since the beef brisket is so much thinner than the pork sirloin.
SD BBQ Bread Formula
Multigrain SD Starter
Multigrain SD Levain
Whole Multi-grain Flour
Levain % of Total
T. Dough Hydration
% Whole Grain
YW, Orange Cranberry and Walnut Thanksgiving Bread Formula
Yeast Water Build
Yeast Water Starter Totals
Levain % of Total
Total Dough Flour
Dough Hydration w/o starter
Add - Ins
Hydration With YW & Adds
3/4 C Dried Cranberries Re-hydrated
1/2 C Toasted Walnuts
1 T Orange Zest