The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White SD Bread

  • Pin It
dabrownman's picture
dabrownman

White SD Bread

The girls really liked this week’s YW Italian bread we baked using a take in the poolish calzone recipe by replacing the poolish with YW.  That will be a tough bread to beat but We though we would give it a go at using nearly the same recipe and replacing the YW with SD this time. 

 

We dropped the herbs, sun dried tomato and olive oil and added in a bit of red and white malt and upped the hydration from 76% to 78% which really made the dough a slack one.  We kept to the rough 17% whole grains with all of it being in the SD preferment.  This is about as white a bread as we want make for health reasons.

 

We stuck to the same procedure; 12 hour 1 stage levain build with a 1 hour autolyse of the flour and dough water and the salt sprinkled in top.  Once everything came together we did a with mix with a spoon and 5 minutes of slap and folds before resting 15 minutes and doing another 1minute set before stopping when the dough no longer stuck to the counter.

 

We then did 4 sets of stretch and folds from the compass points on 30 minute intervals. The dough was then pre-shaped and then shaped into a boule and placed into a  rice floured basket, bagged and placed in the fridge for a cold 12 hour retarded proof.

 

The bread proofed to 85% in the fridge so we Fired up Big Old Betsy to the 550 F pre heat and go (2) of Sylvia’s steaming pans ready for the mega steam.  Sylvia’s pans went in when the temperature hit 500 F and when the temperature hit 550 F the steam was billowing and the stones at least up to 500 F.

 

We took the dough out of the fridge, upended the basket onto parchment on a peel, scored it diamond style, slid it onto the bottom stone, closed the door and turned the oven down to 475 F for 12 minutes of uninterrupted steam. 

 

When the steam came out, we turned the oven down to 425 F, convection this time and baked the bread till it hit 207 in the inside when we turned off the oven while allowing the bread to sit on the stone till it hit 210 F when it was removed to the cooling rack.

 

The bread browned, cracked, blistered, sprang and bloomed well but, the blisters were not as big as the YW bread earlier in the week.  This one was not over proofed as the YW seemed to be - even though it sprang and bloomed as well as this one.

 

We will have to wait on the crumb and tasting till after lunch but it smells fine cooling on the rack.  This crumb is almost as open as the YW one, just as soft and moist but the taste is where this version of white bread shines - the YW can't compare if you love SD like I do.   But, if you don't like SD then the YW version is for you.  The crust stayed a little more crisp on this one but once gain it's all in the SD taste.

This bread reminds me of SFSD but little more tasty due to the whole grains and red malt.  We had a great pepper jack, smoked pulled pork sandwich for lunch with the usual veggies, salad and fruits.  This bread is the perfect white bread for smoked meats.   I wish the BBQ joints in KCMO would serve it instead of Wonder Bread:-)

 

Formula

Multigrain SD Levain

Build 1

Total

%

RyeSD Starter

10

10

2.13%

Whole Rye

25

25

5.32%

Whole Wheat

25

25

5.32%

Whole Spelt

25

25

5.32%

Water

75

75

15.96%

Total

160

160

34.04%

 

 

 

 

Levain Totals

 

%

 

Whole; Rye, Spelt and Wheat

80

17.02%

 

Water

80

17.02%

 

Hydration

100.00%

 

 

Levain % of Total Flour & Water

19.05%

 

 

 

 

 

 

Dough Flour

 

%

 

AP Dough Flour

390

82.98%

 

 

 

 

 

Salt

9

1.91%

 

Red Rye Malt

2

0.43%

 

White Malt

2

0.43%

 

Dough Hydration

74.36%

 

 

 

 

 

 

Total Flour

470

 

 

Water

370

 

 

Hydration with Levain

78.72%

 

 

Whole Grain  %

16.81%

 

 

Total Weight

853

 

 

And don't forget that fantastic blue cheese, cherry tomato and home grown greens in that salad! 

    

Comments

Wingnut's picture
Wingnut

Now you are talking! It must have been a stuggle for you to not load the loaf up with grains and stuff. ;0 Nice blistering, waiting on the crumb shot.

Could use a little longer bake, you know how I love a bold bake.

Cheers,

Wingnut

dabrownman's picture
dabrownman

why the bottom of the loaf came out so pale.  The stone got really grungy from the calzone earlier this week.  So, right before I baked this loaf, I washed the stone with water and it was soaking wet.  when I started the pre-heat.  It actually put off steam like Silvia's pans do and was making steam the whole bake.   The crust did not brown as we like and bottom very pale - even though we baked it to 210 F.  I'm with you on the bold bake all the way and hopefully, by the next bake, the water will be out of the stone to give us that color and taste we love so much.

Glad You liked the bread Wing and

Happy baking..  

Darwin's picture
Darwin

As usual another great loaf, crust & crumb.  Thanks for the method, one of these days I will get this figured out.  ;)

dabrownman's picture
dabrownman

I'm pretty sure you already have it nearly figured out.  All it takes is couple of years, baking  250 different loaves of bread, some Fresh Lofian inspiration and a German baking apprentice who does all the thinking and work .   Well at least it sort of worked that way for me :-)

Happy baking Darwin. 

WoodenSpoon's picture
WoodenSpoon

Nice looking loaf dab, though awfully lacking in all the grains we usually see from you! And your food photos always get me thinking about whats for lunch.

dabrownman's picture
dabrownman

more whole grains and a more hearty healthy loaf!  The girls have had 3 white bread bakes in a row so it's time for real  SD bread you can sink your teeth in - if they are in good shape and not worn out like mine :-)

Glad you liked the bread WS and

Happy Baking

CAphyl's picture
CAphyl

dabrownman:  Beautiful as always.  I would like to try this, but don't have the malt ingredients.  i think you may have said earlier that you get these online.  i have looked in stores with no luck.  Love the crumb and all the food shots.  I have got to get better with my iPhone...Thanks for the inspiration.  Best, Phyllis

dabrownman's picture
dabrownman

But the next time you make sprouts for a bread make 3 times more than you need and keep sprouting them for 96 hours instead of 24.  then dry them at 125 F.  Take half and grind = white malt.  Then take the the heat up gradually on 50 degree increments on a 15 minute each schedule till you get to 350 F,  then grind and this = red malt.  problem solved !   Well, that is what Lucy does and she never worries about anything - especially Malts!   Otherwise,,,, you can find them at your local brew shop....lots of varieties and colors available.  I strongly advise some double chocolate malt for Varda's fantastic double chocolate rye bread - the best crumb shot ever!

Your breads are getting really good.   Just think what they would be like with 2 different malts!  Wish i had a iPhone camera too!

Glad you liked the bake Phyllis. 

isand66's picture
isand66

Nice bake even though it didn't come out as bold as you would have liked your crumb looks perfect.  I could go for one of your pulled pork sandwiches on this great bread. 

I messed up my last bake and didn't let it proof long enough so it came out kind of ugly with large fissures on the surface.  The crumb was very tight also due to the underproofing.  Still tastes good, but I'm going to make it again and not rush it this time.  I was trying to bake it in time so I could make a lunch date with my wife....

Have a great weekend.


ian

Wingnut's picture
Wingnut

Remember Ian, Bread waits and hurries for no one. ;)>

Cheers,

Wingnut

dabrownman's picture
dabrownman

WS - He's not listening to those 7 apprentices he has on the payroll!  i see more snow coming his way:-)

isand66's picture
isand66

NO MORE SNOW!!! It was 60 degrees yesterday, back to 40 today....

dabrownman's picture
dabrownman

Ian.  OK, here is Lucy's double probation secret....When ever she gets in a spot with bread she doesn't think about it and just sticks it in the fridge and forgets all about it.  By the time I remember about the bread in the fridge.... it is just perfect for baking - see what clean living does for ya:-)  Lucy says that is why the bread gods made refrigeration. 

Sorry your latest bake was less than stellar but glad it was still edible.  You would love one of these smoked pork sandwiches on this bread Ian.  Lucy is making ribs tomorrow after my daughter went out for BBQ tonight and said she was disappointed - I guess we really spoiled her when it comes to smoked meats.  Lucy says hi to your 7 apprentices and

Happy baking Ian.  

isand66's picture
isand66

It was so nice yesterday I finally fired up the grill and made some nice pork chops marinated in Greek Yogurt sauce and some smoked black beans and corn....I can't wait to start smoking some ribs and brisket and pork soon!

I have a redo on my Date bread in the fridge to bake tomorrow and another concoction.  Hopefully they will both come out good.  You're calzones reminded me I need to make some also....need some room in the refrigerator first.

Happy Baking DA.

Max and Lexie say hi to Lucy.  They both finally got to go to the dog park yesterday and run off some of that pent up energy.

dabrownman's picture
dabrownman

here, causing the lettuce garden to bolt :-. But it is supposed to be in the high 70's this week.  That garden has been producing salad for almost 5 months - not bad for a pot garden.    The ribs go in the smoker in a few hours today they have been dry rubbed in the fridge for 24 hours.  Now we have some SD white bread to eat with them.

Hope you bread turns out well Ian - and the snow stays away.

Song Of The Baker's picture
Song Of The Baker

When Dabrownman Goes Bad ;)

Nice sourdough man...I have been on a kick myself.  Can't get enough of it.

Hope you enjoyed this rare treat from higher % whole grain breads. 

John

dabrownman's picture
dabrownman

Between this one and the identical but YW instead of SD one and that great Italian Pain Maggiore,a  60% white bread that you should bake one day, we have enough whit bread to kill a horse around here.  This Friday we will be back to a bread you can really sink your teeth into :-)   Glad you liked this bread John and

Happy baking