The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

dabrownman's picture
dabrownman

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

Yes this is the - Willing to work hard and sacrifice much sprouted sourdough bread.  This week Lucy and I have been talking about why things are the way they are in the universe and why that it is so important for success in all things....including bread making.

 

The rules and laws of the universe can be hand written down on a single page of paper.  Most of these are numbers as constants and equations like General Relativity. These few things  explain the standard model of the universe as we know it to be right now.  It is completely amazing to me that this tiny bit of information can describe the complex universe and everything in it.

 

Most all the things invented by man require pages and pages of rules to explain.  Have you seen the rules of golf or baseball?  What man does most always is to take the simple and small rules of the universe and complicate them to no end..... for everything we do - sometimes to the point that they can no longer be understood by any person alive.

 

After 21 hours of retard.

Just think of the millions of pages of rules and regulations of any government on this planet.  Who could possibly understand them all....or even a small portion of them?  The odd thing about rules is that no matter how many there are for any given thing..... none can predict the outcome of anything.

 

After boule pre-shape and belore 1 hour rest.

The rules of hockey can’t tell you what team will win any more than government laws can predict who will break them and go to prison, who will break them and get off Scott free and who will not break them but still go to prison for supposedly breaking them.   The outcomes are infinite no matter how many rules there are but, the rules are very specific and unyielding for good reason.

 

Final shape of the batard.

In basketball,the rules say that when a player scores a goal from the field from inside the 3 point line the team gets 2 points.  A free throw gets one point and from beyond the arc, 3 points.  The game would be much different if each time the ball went through the hoop the scoring could range between minus 25 and plus 50.....depending on what number turned up on the wheel that was spun after each goal.Very cool - score a 3 pointer and you get minus 22 points - hit a free throw and poof....you might get 45 points.

 

After final proof of 1 hour.

The rules of bread baking say that if you put flour, water ,salt and yeast together, develop the gluten, do a bulk ferment, shape and let the dough rise before putting it into the oven at 450 F, you should get out a loaf of bread...... after about 30 minutes or so.

 

Slashed and ready for the heat..

The rules can’t predict what you will get exactly but it should look something like a loaf of bread - if you aren’t Lucy.   You won’t and shouldn’t expect to get a mango and blueberry fruit smoothie at -10 F out of the not oven instead.

 

Mega Steam.

Oddly indeed, what makes this relevant to this week’s bake (in case you were wondering), is that the rules of the universe can change all the time based on what the science of today can prove or disprove about yesterday's science.    Current physics says that there is a chance that there are an infinite number of universes where all things,an infinite number of them,  are possible in one of them.  If it turns out to be true, there is a universe where you can put a loaf in the oven at 450 F and get a fruit smoothie at -10 F out of it and that weird basketball game really exists.

 

The paradox and real meaning of this for us simple bread bakers , even when it comes to bread making, isn’t apparent at all - but profound if true.  Well, Lucy got it but it certainly evaded my thought processes.  If true, than this universe is just one of an infinite number of them where every possibility is lived out and the one we live in one,  as our reality, is really predetermined.  The thought that we have free will to determine the outcome of our own fate is a myth - we really have no choice at all other than to live our lives as already predetermined for this particular universe..

 

We are doing nothing more than living out destiny as it was pre-determined., no matter how much we think our free will and personal choices determine our outcome – it is just the fate of this particular universe and nothing more – there is nothing special about it or us in any way since every possibility has a slightly different universe that governs everything that happens to everything, everywhere.

It is always good to start off bake day with a good breakfast. 

I, for one, hope that this idea of infinite universes turns out to be wrong so that Lucy can take credit for modifying David Snyder’s San Joaquin recipe to better fit our wants and needs and that my life has been completely determined by the choices I have made, the opportunities I grasped and the character attributes I chose to hold dear and the one I forswore.

 

If not, then it doesn’t matter what anyone thinks about anything.  So, to be safe, if I were you, I would work hard and be willing to sacrifice to become a better ans successful bread baker, if that is what you want.  Lucy says she hopes she is in the universe that allows one to move from one universe to another so that she can be the Empress of All the Universes!  Now it is on to this week’s bake.

 

Lucy decided to take David Snyder’s San Joaquin recipe and tweak it to make it be a bit healthier for us diabetics.  The changes are: Using a double levain that was combined on the 3rd feeding using the hard bit extraction for levain flour,  upping the whole grains to 40%, making half sprouted, changing the first 3 sets of 30 stretch and folds each to 30 slap and folds each instead and baking the bread with Mega Steam.  We turned the oven down to 460 F when the bread went in and then down to 435 F convection when the steam came out at 12 minutes.

 

Lucy kept the hydration the same since sprouted grain flour isn’t s thirsty even though there is more of it as whole grains in the mix.  To find out everything else you need to know go to San Joaquin Sourdough to see some of the very best bread one could ever hope to bake if one can actually control their break baking outcomes in this universe.

 

We had to mess with our usual schedule to accommodate the 21 hour retard instead of our usual 12 hour one which meant we had to move up the start of the bulk retard by 9 hours which moved everything that happened before it up 9 hours too.  The new schedule for sprouting grains on Monday still worked out for a Friday bake at 10 AM.

 

The other change we made was to do one 900 G batard proofed in a cloth lined basket and slashed it cross hatch.  The bread sprang, bloomed and browned beautifully under steam with some blistering.  18 minutes of dry heat finished it off nicely for a total bale tome of 30 minutes.  it smelled lovely when baking but we will have to see how it looks on the inside and how it tastes when we slice it for lunch.  This turned out to be one of the best looking and best tasting white breads we have ever made.  The crumb was open, soft and moist.   The crust stayed crunchy and we liked those ears.  The taste was as good as one could possibly expect.  The flavor of the sprouted grains with the whole grain mix really came through.  White bread never had it so good and neither have we:-)

Lucy says not to forget that salad

 

 

 

Sprouted

Whole

 

SD Levain Builds

Build 1-3

Build 1-3

%

12 Week Retarded Rye Sour

10

0

1.98%

26% Extraction Whole 4 Grain

0

26

5.14%

27% Extraction 4 Sprouted Grains

27

0

5.34%

Water

27

26

10.47%

Total

54

52

22.92%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted & Non Sprouted Whole Flour

58

11.46%

 

Water

58

11.46%

 

Levain Hydration

100.00%

 

 

% Pre-fermented  Flour

11.46%

 

 

 

 

 

 

Dough Flour

 

%

 

74% Extraction 4 Whole Grain

74

14.62%

 

73% Extraction 4 Sprouted Grain

74

14.62%

 

LaFama AP

300

59.29%

 

Total Dough Flour

448

88.54%

 

 

 

 

 

Salt

10

1.98%

 

Water

335

66.21%

 

 

 

 

 

Total Flour w/ Starter

506

 

 

Water

393

 

 

 

 

 

 

Total Hydration with Levains

77.67%

 

 

Total Weight

909

 

 

% Whole & Sprouted Grain

40.71%

 

 

 

 

 

 

Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, rye and wheat

 

 

 

 

Comments

nmygarden's picture
nmygarden

"Are willing to work hard and sacrifice a lot sprouted sourdough bread"

Love it! Oh, the sacrifices we make in the pursuit of eating healthy!

Enjoy - I'll actually be baking this weekend - I'm so ready!

Cathy

dabrownman's picture
dabrownman

have a good time since it doesn't make any difference what we do :-)  Have a great weekend Cathy and 

Bake happy.

nmygarden's picture
nmygarden

Woke to thunder this morning and even got rain showers - good news for dry Southern California. 

And it is, or isn't, but regardless, as it was always going to be, so quit worrying, whining, planning and simply do, or don't. And it all ends up the same.

Not sure I can actually get all that into my head, but if true, it certainly is freeing... And if the Empress job opens up, I'd like to apply.

Cathy

dabrownman's picture
dabrownman

bread baking world since her bread baking is out of this world....which means she must be the daughter of Emperor Ming the Merciless.   Lucy wants to be Empress of All the Universes but I'm afraid she is light in resume and would have to learn how to speak English instead of Swedish and stop upchucking on her master's toes!  So, the job is open.  Since you might be able to be in two places at once and the opening is likely in a parallel universe, there is no time like the present to apply because that job won't be open for long:-)

Southbay's picture
Southbay

please also share the recipe for the psilocybin bread you had before writing up your post ;)

dabrownman's picture
dabrownman

would have to be called Window Pane:-)  Odd what quantum mechanics and string theory have done to the world of physics.  My personal favorite is the notion that things can be in two places at once and that the stuff you are seeing is only there because you are looking at it.  Look away and the kids could be making someone else insane.  i say it's best to never look at them and hope for the best - not that it matters;-)  

It's no wonder that David Hilbert, the famous 20th century mathematician, said  -Physics is much too important to be left in the hands of mere physicists - inferring that arithmeticians should take over and control the field,  I'm thinking he had a point.

Glad you liked the bread and

Happy baking

Isand66's picture
Isand66

I think Lucy needs to stop watching Nova on PBS and watch more Dog Whisperer reruns :)

She looks adorable and I wish I could give her a good belly rub!

Anyway, the bread looks great as usual with a wonderful crumb.

Have a great weekend and hi from Max, Lexi and the rest of the gang.

Ian

dabrownman's picture
dabrownman

Our new favorite white bread for sure.  I think Lucy has a thing for 'rockers ' who are also physicists.... like Brian Cox.  She is a an easy mark for a smooth talker with a British accent, floppy hair, a natural smile and a twinkle in the eye!.  I suppose the thing to remember is that, if it can't be scientifically tested for truth, then it it all just science fiction instead of science fact.

Lucy sends her best to you and your pack.  Hope you have a great weekenf too...

alfanso's picture
alfanso

Getting lessons in German from your Doxi?  Careful now, history indicates that Doxis have issues with verb conjugations and they might be a bit dicey, but I bet her guttural pronunciations are right on.

Considering how you spend so much time around rye starters, iI'd be surprised if some of that ergot didn't get into your respiratory system.  For more on this topic please refer to the late Mr. Albert Hoffman during his employ at Sandoz labs.  That just might explain some of your Stream of Unconsciousness writings here ;-)

A beautiful bread, and my favorite cheesecake shot is the dough sitting on parchment awaiting its fate.

alan

dabrownman's picture
dabrownman

Nothing like trying a healthier, more whole sprouted grain style of David's famous San Joaquin Sourdough.  Lucy wants to call this one Superstition Sourdough to commemorate our local rugged mountain range famous for its Lost Dutchman Gold Mine.  So we will be working on it a bit more to to get it just right.

Glad you liked it and happy baking Alan

artistta's picture
artistta

Hi, Your loafs are always beautiful. I work with only ancient whole grains (Kamut and Einkorn primarily) that I grind myself. I would love to apply some of your recipes to use with those grains, but I'm still trying to understand your different extraction percentages for your wheats. Could you explain to me how you are going about doing this or are you buying flour with these percentages? I apologize if this is a question that has been asked before. I do greatly appreciate what you might share. I am very curious about your open crumb and still wondering if there is anyway I can get that in my breads. I've been baking sourdough for 8 years and sell bread to a small group of loyal customers, but it is of a different nature then this. I use dutch ovens to get the crunchy exterior and beautiful, moist, in a good way, interior. And also after years of trying have a very successful 100% Kamut sandwich loaf. I'm still trying to figure out if it's possible to get a more open crumb with 100% ancient whole wheat. Love that you are using sprouted grain. I must try that soon. :) 

dabrownman's picture
dabrownman

I just run it through a double mesh screen that sifts out all the larger hard bits.  Sprouting and or tempering whole grains before grinding will produce a larger percent of hard bits.  I feed this low % extraction (20-28%) to a small amount of starter, so that it is wettest the longest, when building a 3 stage levian over 12 hours which is then refrigerated for 12-48 hours.  Then I make sure to autolyse the 72-80% extraction 'white flour to make sure that I get as much lift as possible during spring.  i get the most flavor and sour this way too and whole grain breads need the sour to balance the whole grain taste which can be bitter the more whole grains you use.,

I either use DO, cloche or Mega Steam to bake but prefer the looks and texture that Mega Steam produces over either other method although they all work well depending your own personal taste.

Hope this helps

Mebake's picture
Mebake

What a marvelous bloom and ovenspring. That crust looks awesome! As Always, inspiring work DA.

 

dabrownman's picture
dabrownman

I've been baking darker ever since I tossed my thermometer and just starter thumping the bottom instead.- then bake for 5 more minutes:-)  This one came out as good as one could expect all the way around even if it is 60% whire bread.

Happy baking Khalid