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:-)
Multigrain SD Levain
Whole; Rye, Spelt and Wheat
Levain % of Total Flour & Water
AP Dough Flour
Red Rye Malt
Hydration with Levain
Whole Grain %
And don't forget that fantastic blue cheese, cherry tomato and home grown greens in that salad!