The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

David Snyder Gives Lucy the Sourdough White Bread Willies

dabrownman's picture
dabrownman

David Snyder Gives Lucy the Sourdough White Bread Willies

After seeing David’s sourdough white bread post this week, poor Lucy got the willies for it worse than ever.  When you don’t eat much white bread, the ramifications of missing it can be dangerous when the White Bread Willies strike.  I tried to get Lucy back on her trans humanist project since the sun burns hotter every day and it won’t be long before the oceans boil away and we need to be permanently somewhere else – not that she isn’t most of the time anyway.

But she had the WBW’s bad and just wouldn’t think about more important things.  So she came up with one to get her paws back on earth where they belong….. even though the pavement is so hot she burns them every time she goes outside when the sun is out – poor thing – thank goodness for grass that can handle 114 F heat for months at a tie as long as an ocean of water is poured on it every day.  Better to use it before the sun boils it away.  We really need to get that solar oven set up!

This was a simple recipe.  No sprouted grain, only 10 whole grains, a bran levain, plain old water used for the liquid, an overnight 12 hour, retarded bulk ferment made it pretty straightforward.  The 12 whole grains were rye, spelt, white and red wheat, emmer, einkorn, quinoa, oat, barley and buckwheat = 12 grams each.

The 3 stage 100% hydration bran levain was made with the sifted hard bits that came out at 27% extraction and 20 g.  The 2nd stage was added 2 hours later - 10 g of 73% extraction multi-grains with an equal amount of water.  3 hours later another 10 g each of whole extraction multi -grain flour and water were added for the 3rd stage when the 2nd stage had doubled.  The 3rd stage doubled in 2 hours at the 7 hour mark.  The levain ended up to be 10% pre-fermented flour using 8 g of NMNF rye starter.

The remaining 32 g of high extraction multigrain flour and the remaining dough flour, consisting of LaFama AP flour, were autolyzed with the dough water for I hour, with the pink Himalayan sea sprinkled on top.  Once the levain hit the mix we did 30 slap and folds to get everything mixed together and then 3 sets of 8 slap and folds and 3 sets of 4 stretch and folds all on 20 minute intervals to develop the gluten.  We then placed the dough in the fridge for the 12 hour bulk retard.

The next morning, we took the dough out and let it warm up for an hour before pre-shaping and final shaping 20 minutes later.  We then placed the dough in a rice floured basket and bagged it in a plastic shopping bag and let it proof for 30 minutes before retarding it again for 4 hours.  Once the dough came out of the fridge the oven was preheated to 500 F with the combo cooker inside.

 

We un-molded it, slashed it straight out of Jurassic Park; T-Rex style.  Since this was only a 700 g loaf, we steamed at 425 F for 20 minutes before taking the lid off finished baking it with the fan on for 5 minutes, before removing it from the bottom of the combo cooker and finishing it on the stone.  When we took it out it read 210 F on the inside.

 

It sprang, bloomed and browned up well with some blistering.  Now we have to wait for the crumb shot later.  This one is very tangy, just the way we like it.  It is very soft and moist and the crust went soft as it cooled too.  It is open but not crazy open so it holds nti butter and jam.  Can't help but like this bread as least as much as you like your inlaws:-)  It made for some fine toast for breakfast and we know it will make great sandwiches for the week.  This is our kind of SDSF for sure.

There is that breakfast and last nights Chicken, bean cheese and grilled veggie enchiladas

Formula 

3 Stage Bran Levain - 10% pre-fermented flour @ 100% hydration

18% Whole 10 grain

82% LaFama AP

85% hydration

2% salt

How about a nectarine , peach, blueberry and banana Really Deep Dish Pie  To go with that salad

Comments

alfanso's picture
alfanso

so to speak.  For a quadruped with the WBW she sure picked a rainbow for the bake.  It looks as though David had an effect on both of us this week.  By that I mean Lucy and me, not you and me!  On a similar plane, I also have the WBWs.  I find that I much prefer something that has way more AP than WW.  I love rye, so that is okay too.  What can I say?  I'm a Wonder Bread product, although I relied more heavily on Parkdale Bakery's stock in trade: Jewish Ryes, pumpernickels and the grandaddy of them all - the anvil's weight equivalent - the Corn (KORN) Bread.

 Great blisters - reminds me to slather on the sunscreen this time of year!  You always tempt me with your salads, even though I'm a self described carnivore - tonight is a slow cooking Bolognese sauce.

BTW - it looks more like a Pterodactyl footprint...

alan 

dabrownman's picture
dabrownman

more of it if I could get my diabetes to cooperate with it.  It is sort of plain and pedestrian without much flavor but that is what white bread is all about.  It is nice to have once in a while tough and easy as pie to make - unlike baguettes - even if made with the same dough.  I like AP better than bread flour for white bread too - much better crumb using it.  Your latest batch of baggies are very nice as usual

Happy baggie baking Alan

 

Ru007's picture
Ru007

the crumb you get using AP flour and the one you get with bread flour? 

I always use bread flour so i'm just wandering what i might be missing out on :)

dabrownman's picture
dabrownman

rise and tougher dough structure.  AP gives you a more tender and soft crumb but if you can get the  gluten developed you will get a more .irregular crumb but the large holes won't be as large.  I prefer soft and tender to tougher for white bread,

BXMurphy's picture
BXMurphy

You just can't leave it simple, can you? :)

Show me the crumb!

Murph

dabrownman's picture
dabrownman

and don't have any complaints.  It was so white, the sun reflected off it it enough to give me temporary blindness.  The camera almost wouldn't focus on it and the pictures were washed out.  It just couldn't compensate for the blinding light coming in the lens:-) This bread should come with health warnings!  It is a nice treat now and again and perfect for getting rid if the WBW's.

Happy baking Murph..

BXMurphy's picture
BXMurphy

Sounds like you'll need a pair. Of sunglasses, that is! ;)

What would you do with a ZZ Top or Ray Charles challenge? A couple of rockers from two sides of the spectrum. ZZ Top can be crusty, Ray's just sugar, baby!

Murph

AnotherLoaf's picture
AnotherLoaf

well this Is absolutely unheard of! Ahhh, the heart wants what the heart wants. No shame in that. Variety is the spice of life. OK, I'll quit now, ( I just can't help myself), but not before I say, beautiful bread!  marybeth

dabrownman's picture
dabrownman

Parmesan and basil dip.  Have to make some Cioppino to go with it too.  We like the bread too.  It goes with a lot of food choices.

Happy baking Marybeth 

Danni3ll3's picture
Danni3ll3

As I was reading, I was thinking: "No way is she going to make bread with only white flour!" When I got to the 10 different grains, I thought:"Now, that is more like it!" 

Nice bake! Beautiful bread and it looks delicious!

dabrownman's picture
dabrownman

them and Lucy wouldn't empty out her pantry again for me to figure it out so it became 10 grains.  Lucy says anything less than 50% whole grains s white bread and she usually does 30% whole grains for white bread.  This time she had real bad WBW's.  Glad you like the bread and 

Happy baking

dmsnyder's picture
dmsnyder

Even the bread! ;-)

David

dabrownman's picture
dabrownman

that bread.  I kniow you make some fine cioppino to go with yours and I am starting to get a hankering for some.  The bread is tasty all by itself just toasted and buttered - yum.

Happy baking David and thanks for nudging Lucy to the white side.

billbaca@msn.com's picture
billbaca@msn.com

Hello David,
I am new to The Fresh Loaf and just read your post on the San Jaoquin Sourdough Bread - first, thank you very much for this.
Can you tell me your opinion on why one might use KA Flour vs. ordinary store bought flour (the price here in my town is about 3 times)?

Ru007's picture
Ru007

Couldn't help but laugh out loud at the "white bread willies" expression! 

Its interesting to see Lucy making an appearance on the white side of things knowing how far down the dark road she can go. 

Crust and crumb both look awesome! Salad looks delicious (as always). 

Happy Baking :)

 

 

dabrownman's picture
dabrownman

whole grain bread using bread flour next time.  That's my favorite and she owes me for feeding her this past week and not selling her to the gypsies or North Koreans.  We love the the no sugar added fruit,berry and banana pie/  It does have some fresh ginger in it that makes it special but no other spices besides a pinch of salt.

Even though it isn't enriched, this bread is soft enough to make a fine French Toast tomorrow for breakfast.  Glad you liked the bread and 

Happy baking Ru007

Yippee's picture
Yippee

Simplicity is beauty - that's what my elementary school teacher wrote in my graduation memory book; and that's what your bread is.   Frankly, I'm not used to seeing so few ingredients in your bread but I bet it's just as tasty as all the others.   If I could have one, oh no, two slices of your bread, toasted and buttered just like you said, it'd be very nice.  I'll skip the enchiladas and the salad because I need to make room for at least half of your pie, one slice is never enough for me.  Who cares if I ruin my diet? 

Happy Baking, DBM

Yippee

dabrownman's picture
dabrownman

the enchiladas tasty, the salad healthy but the pie is killer.  When fruit is in season and at its peak, you don't need any sugar at all to make the best pies ever!

Frank Loyd Wright was asked what he thought about the Less is More; Modern Architecture movement.  He said that less is just less:-)  Building as are different than bread though and, as a libertarian, I like all kinds of buildings and bread. But Frank, though a difficult egomaniac who was full of pride - he had no fear.  That made him a ground breaker as well as being one of a kind and one of the the greatest ever designers of American origin. I just love his Prairie Houses, Falling Water and stain glass.  I did a series of stained glass 40 years ago, sort of based on his designs but they ended up being something more Brownman instead:-)  I still have a a garage full of glass ready to to be stained.....Maybe some day! 

This bread is like like Lite Beer -  Less Filing - Tastes Great.  But just about any pie is much better except on the less filling part.  Glad you liked the bread Yippee and 

Happy baking right back at ya!

Isand66's picture
Isand66

Perfect "white" bread Lucy came up with.  I know you had to restrain yourself from adding more whole grains but it's nice once in a while to cheat :).

Next bake I'm sure we will see at least 14 grains and I'm hoping for at least 75% whole grains!

Happy Baking and hi from the Max, Lexi and the rest of the gang.

dabrownman's picture
dabrownman

since Lucy has me sprouting some grains tomorrow.  Won't be anywhere near 14 though.  Once you go that far you have to go all the way to the 15 Whole Grains and No More Than 30 Ingredient Challenge Bread:-)  Lucy had me get the flax and chia seeds out of the freezer yesterday so I'm guessing  were gelling this week too.  Potato and oats would be nice too but we will see.

Nice to have some white bread now and again and this one hit the spot.  Lcuy sends her best to the Lexi, Max and the furry ones but she not looking forward to another dry 114 F day.  What happened to the Monsoon?  An reall no show and only one photo.  Happy baking Ian

Isand66's picture
Isand66

That's some sunset!

its been hit and humid here as well but not quite to your degree of hell :)

Look forward to your next bake.'