No not mad like crazy whack job mad but mad as hell none the less. I go to Whole Foods ….eeeerrr…… whole paycheck, to get my normal load for whole grains – some oats, spelt, Kamut and who knows what else from the bins. I don’t buy anything else there because I can get the same things I buy much cheaper anywhere else.
O don’t get white or red wheat or rye there because I can get them elsewhere for much, much cheaper as well. Well Well….no whole grains were to be found in the bins at all …..not even wheat or rye at Whole Paycheck! Things have changed drastically at Whole Foods since Amazon bought them ….except the super extreme high prices of course.
Now I have no reason to go there except to see my doctor of course, since I can’t ever seem to get an appointment to see him in his office and he is the only one I know who is rich enough to shop there. I figured,since I was there, I went over to their flour aisle to see if they had discontinued all of their flour too.
We like beautiful bottoms.
All the Hayden mills was gone but they were carrying a whole bunch of Bob’s Red Mill flour in its place including Artisan Bread and two sprouted flours – spelt and Khorasan. I couldn’t say no because that was the only way I was going to get any kind of spelt and Kamut and I would sprout them most of the time anyway if I had found the whole berries.
We love thick grilled pork chops almost as much as T-Bone stakes - and they look about the same too.
I could actually afford them too since they were all on special for some reason. The normal pricing for all 3 would be way more than I would ever pay for flour of any kind. Lucy is having a conniption fit and now worries that Smart and Final will quit carrying rye and Winco will cut out the red and white wheat all sold for less than 50 cents a pound in the bins.
Bob's Red Mill flours
We will worry about that when it happens. This week’s bread for Baby is 25% rye, red and white wheat milled from berries at home, 25% sprouted spelt and Khorasan and 50% Bob’s Artisan Bread Flour. We did our usual 100% hydration. 12% pre-fermented flour (winter) bran levain that was retarded overnight after it doubled.
Looks like sandwich bread to me but was a bit over proofed and the dough not quite enough to proper;y fill put the pan I love so much! It made fine toast this morning with butter, cherry jam, white cheddar, sausage, bacon and and egg on top for the stacked high breakfast sausage.
After 1 hour autolyse with the PHSS on top, we mixed it up at 80% hydration and immediately knew it was way too dry. The BRM flours were very thirsty for some reason. We added water to get it to 90% hydration but it still felt like a 80% hydration dough with this amount of whole grain and kind of flours. After 2 sets of slap and folds of 100 and 25 we did 2 sets of stretch and folds from the compass points letting it rest for half and hour between each on a thin foldalble plastic sheet and a heating pad with a stainless bowl on top covered with a towel.
Instant Pot Texas Beef Chuck, Chunk Chili with kidney beans that they hate so much:-) Cilantro, green pinion, pepperjack cheese and creama stirred in as a garnish pile on
We then oiled up the bowl and plopped the dough in for a 12 hour bulk retard in the fridge. After warming up for 2 and half hours, we shaped it into a short log for the non stick sprayed Oriental Pullman pan. We let it proof till it was a little below level with the rim so the lid would slide on. We preheated to 500 F but baked it for 18 minutes at 450 F lid on.
Lucy loves her salads and ribs
The lid was slid off and we baked it for 8 minutes at 425 F convection and then removed the bread from the pan and continued baking for 13 more minutes until it reached s07 F on the inside. If bloomed itself up enough to nearly fill the Pullman with the lid on. It then browned up nicely out of the on as well. It would have had nice blisters if the top of the loaf didn’t get squished when it hit the lid.
and chicken noodle soup for lunch
Kale. broccoli, blueberry, cranberry. pomegranate and sunflower seed salad
It smells terrific. Can’t wait to cut into it but that will have to wait till tomorrow. Turns out to be very tasty, soft and moist inside and easy to cut the thin slices that my wife likes, The sprouted grains really make this bread tastier than the ones without them.
