Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

I was lucky enough to get out of town and go visit my daughter in Houston for 3 days this week.  I also got to seem my brother and SIL who lives there too.  We had a great dinner on Tuesday night down in Rice Village at a nice Italian restaurant that served good Italian bread – not SD but still good with olive oil on it.  The Mud Bug Ravioli with a good fruity Zin was very nice too.   We don’t get together enough….

One of the things I have not done in a long time is make Chocolate Chip cookies without a mixer too.  What a workout creaming the butter and sugar!  My daughter wanted them to give them out at work as she finished her last day of clinic on this rotation.  She really liked the Doctors.  Nurses and others in this Cardio practice and enjoyed the work even though the hours were very long – she learned a lot – like having Dad make the going away cookie by hand!

Heikjo had a post earlier this week about making SD bread easy in a day.  The reminder that this was easy as pie came at the right time since we didn’t have our usual 5 days to make our normal sprouted Double Retard SD Bread of the Week.  We could have made it in one day but we had two, if you discount the levain build of 12 hours the overnight before autolyze.

We still managed to grind up 6 different grain; rye, spelt, Kamut, barley, wheat and buckwheat for this 30% whole grain bread.  We sifedt out the bran for the first feeding of the levain.  We did a 2 stage levain build by using the high extraction flour for the 2nd build that sat out overnight. The levain ended up at 17.5 % pre-fermented flour.

 Instead of our normal 24 -36 hour retard of the levain we skipped it altogether and only did a 30 minute autolyze of the dough flour and water with the salt sprinkled on top instead of usual 1-2 hour autolyze.  We did 3 sets of slap and folds of 60 -30 -30 slaps and 3 sets of 4 stretch and fold sessions all on 20 minute intervals.

We skipped the bulk ferment and went straight pre-shape and shape after a 15 minute rest.  We placed the boule in a rice floured basket for a 21 hour retard instead of letting it proof on the counter and baking in the afternoon.  When we took the proofed loaf out of the fridge the next morning it already looked 100% proofed so we fired up the oven with the CC inside to 500 F.

We unmolded the dough slashed it T-Rex style and loaded it into the CC for 20 minutes of lid on steam at 450 F.  Once the lid came off, we continued baking for 5 minutes at 25 F convection before removing the boule from the bottom of the Combo Cooker to finish baking on the stone for another 10 minutes.  At the 35 minute total baking time the bread was 210 F on the inside and was removed to the cooling rack.

We love fresh tuna.  When fresh it makes for a fine grilled fish.

Since the dough was 100 % proofed it didn’t spring and bloom spectacularly but it did blister and brown nicely like most near white breads do.  We will have to wait on the crumb once the bread cools completely.

The crust came out crispy but went soft and chewy as it cooled.  It was thin though,  Tee crumb was fairly open soft and moist.  These kinds of breads are difficult to slice thin and hard not to squish the slices when slicing too.  The taste of this bread is outstanding. 30%b whole grains remains our favorite tasting white bread!  No reason to go whiter than this one.

The recipe is an easy one.  The bran 6 grain levain is 17.5%, the whole 6 grains are 30%, the water is 75% and the salt 2%.  It is nice to make a simple bread once on a while but the proof is in the taste.

Lucy still recommends a good salad at least twice a day. Even if it with left over stacked chicken enchiladas.