The Fresh Loaf

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White Bread For White Teeth

dabrownman's picture
dabrownman

White Bread For White Teeth

Yesterday was teeth cleaning day at the dentist.  I usually bring in a few of my last couple 3 weeks bakes for them to sample for their lunch.  This time I put in a Nelson Mandela Rye, the 50% whole multigrain sprouter and the seeded 30% multigrain sprouter all from the freezer.

But I was getting down to the end of the NMNF starter and needed to refresh it after months and months of being untended in the fridge.   I thought a quick white bread would be perfect to trade for some white teeth.

This was 11% pre-fermented whole multi-grain flour100% hydration  levain with the bran sifted out for the first of 2 feedings using 10 G of NMNF starter – 10 hours total.  The multi-grains were equal amounts of spelt, rye, red and white wheat with some barley to round out the mix.  This was the only whole grains in the mix with the rest being LaFama AP to really make it a white SD bread.

Then I messed up.  I was calculating the water for the 1 hour dough autolyze and missed the mark on the long side.  I wanted 71% hydration but this one came out to 80% overall – pretty high for an AP white bread that isn’t panned up. 

  I knew right off it was pretty sloppy with the first of the slap and folds so I went back and recalculated and found the error.  Rather than add AP flour I decided to pretend we were in Portland and doing a sloppy wet Forkish WB instead.

It did get a bit more structure as the slap and folds and stretch and folds went along but it was not quite right and still too wet for even one of these kind of breads.  Still, after 6 rounds 20 minutes apart, we let it rest for a half an hour before shaping it and plopping it into a rice floured basket

 I then had a great idea.  Since this was only going to be in the fridge for 8 hours and then on the counter the next morning for 2 hours before hitting the heat, much less than our normal and baking straight out of the fridge, I thought it might be a sloppy mess after warming up and a terror to slash.

 

So I dumped it out of the basket, quickly re-shaped it and plopped it in seam side down so I could bake it seam side up without slashing it all the next day.  I wish I would have re-rice floured that basket.  With such a wet dough, it did stick pretty good when I went to un-mold it – and then it spread out like ants attacking a bison.  It a;so was a bit over proofed too, but nit horribly so.

Chicken Stir Fry.

Oh well, on the parchment and in the DO it went for 18 minutes of stream at 450 F.  We were disappointed when the lid came off and the spring was tiny with no cracking or bloom at all.  We then turned the oven down to 425 F convection to brown it up.  18 minutes later it had sprung a bit more blistered and browned up nicely with an internal temperature of 210 F.

For some reason the bottom blistered the most.  I didn’t get done in time to cool off before I had to head out to the dentist 5 minutes away so I left it to cool.  It did smell grand so, when I got home, I bagged it up still warm at 100 F and ran it back up to the dental office.  When I delivered it she said she was going to slice it up and they were having it for lunch right then and there.

I’m guessing it was OK on the inside and fine for some kind of lunch – A SFSD smell with a blistered bottom and a wonky, non-cracked exterior.  Hope it tasted good to make up for the oddities.

Comments

BXMurphy's picture
BXMurphy

Hi, dabrownman!

After seeing you bake one amazing loaf after another, it's fun to see you stumble through a bake and yet have the fortitude to see it through to the end. Everything must bake! Hoo-rah!

When you talk about prefermented flour and using it in your calculations, are you referring to the weight of the flour only (no water weight) or are you calculating the total weight of the levain-  water and flour all in?

Murph

dabrownman's picture
dabrownman

is in the dough and all of it adds up to 100%,  In order to account for the fhe flour used in the levain it is part of this 100%.  This makes it easy for anyone to figure out the recipe.  They just have to know how much flour they want to use for their bread recipe.....say ...800 g total then they know how much is in the levain at 11% it would be 88 g and the rest of the flour is in the dough.

If the recipe calls for 100% hydration for the levain like this one then you know 88 g are in the levain.  If it calls or 80% hydration overall like this one they you know there is 640 g of water total less the 88 g in the levain leaves 552 g for the dough liquid.   20 % nuts woldt be 800*.2=160 g of nuts.

This one actually had 2% each white and red malt in it too but I forgot to list them - most folks don't have them on hand anyway.

It is just the easiest and most accurate way to convey a recipe. 

Baking lots of different recipes over the years and falling into every whole possible, you know one when you see it so there are work around for everything in this case it was just saying, hey this is like a Forkish sloppy mess only more sloppy with 2% more water, lots of weak AP not as much whole grain too.  

I hope ll turned out well in the end:-) Happy baking Murph

Danni3ll3's picture
Danni3ll3

Good job rescuIng that loaf. I would have given in and added more flour and salt to keep the balance. I know that the dentist office loved it!! How often do they get freshly baked bread? Probably only when you deliver it to them!

dabrownman's picture
dabrownman

folks enjoy t\your bread.  I thought about adding more flour but that would be too much work:-)  Easier just to ignore the sloppiness!  I hope they liked the bread - it sure smelled pretty good.

It is fun to mess with a real;y wet one - at least it wasn't ciabatta but I did think about shaping it like one....

I am glad it did puff itself up though!

Happy baking Danni

Ru007's picture
Ru007

I like the look of this one, very different to your usual loaves. 

Crust looks awesome, loving those blisters. 

I'm curious, couldn't you have just left this on the counter for longer before going into the fridge and then baking straight from the fridge. Then if you wanted to, you could have slashed the cold dough? Or would it still have kind of "melted" and spread in the oven? 

Well, i'm pretty certain whoever ate it this one enjoyed it! 

happy baking! 

 

dabrownman's picture
dabrownman

ferment on the counter before letting it hit the fridge but it was already past my bedtime so in the fridge it went but if it would have been earlier in the evening I would have one just that and it would have come out better and probably not have stuck as bad or spread as much.

Still, it was fully proofed after sitting out on the counter for a couple of hours and managed to ho;d itself together.

We need bakes like this now and again to put us through our recovery paces.  Next time this happens, it will be shaped into ciabatta just to see how that would have worked out.

Lucy has a sprouted 10 grain, seed bread on tap for tomorrow since seeds are all the rage thanks to you:-)  Just flax and chia as fold ins though - if Lucy doesn't change her mind at the end and add in some pepitas and sunflower seeds.

Happy baking Ru007 

Ru007's picture
Ru007

Can't wait to see it! I'm sure it'll be awesome as usual. 

I'm still in seed mode too. This weekend, I'm going to try add some porridge in there too.

Fingers crossed! 

dabrownman's picture
dabrownman

gel blob that went into this bread.  Very strange this seed gel stuff.  It should be a part of the ancient aliens series.  I always toast them, then grind them then bake them to make sure that, if they are really aliens, they are dead aliens before I eat them....Can't be to careful when messing with ancient aliens like these gels ......and wee beasties for that matter!

Ru007's picture
Ru007

I just saw your chia and flax seed blob and from the look of it, not so sure you managed to kill the aliens! But i suppose the aliens and the beasties like each other because they sure worked well together to produce a beauty of a loaf! Wait, are the beasties some sort of alien too...eeek! 

clazar123's picture
clazar123

OR it just requires a winning attitude to recognize the delicious beauty it is. If it isn't a brick, it's beautiful!

dabrownman's picture
dabrownman

and sadly I missed out on this one.  Even the ugliest child can be the brightest and do well in life - except when it comes to baking apprentices of course!

Happy baking 123

joc1954's picture
joc1954

One has to be experienced in order to recover from such troubles with such great outcome. Congratulations!

Happy baking Dab!

 

dabrownman's picture
dabrownman

and at my age, I've already seen the top and now failing my way back to the bottom:-)  Pretty soon I'll have an easy bake oven again:-)  I figure if it isnlt going to kill me right ow, I probably don't have to worry about it much.  It is good to know we still get lucky now and again too!

Happy baking joc