The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bruschetta Sourdough

dabrownman's picture
dabrownman

Bruschetta Sourdough

My daughter is having some friends over for wine and bruschetta fore happy hour tonight so she asked her daddy if I would make her a bread that would work for her gathering and toppings.  She doesn’t like olives so the toppings will be missing an important leg of the stool so it is important the bread be good.

I thought I would make an Italian bead but with the various topping folks out on bruschetta today that might be unnecessary.  Lucy went back and forth and finally decided the toppings should be the star and the bread should be in the background so an Italian durum bread with rosemary, dried tomato, Parmesan and fresh garlic was out – but it sure sounds good to me now.

We came up with a barely Italian note for this bake.  7 whole grains but only 20% of the total with a 10% pre-fermented bran and high extraction, 100% hydration, 12 hour, 2 stage levain made with 20 g of NMNF rye starter that was only retarded 1 week - so it should be nicely sour but not as much as usual.

We did 30 minute autolyse with the Pink Himalayan sea salt sprinkled on top that brought the hydration up to 74% with the remaining dough flour being 70% Winco bread flour and 10% Lafama AP.  We did 60 slap and folds and then 3 sets of 4 stretch and folds all on 40 minute intervals and then oiled up a SS bowl and put I tin the fridge for a 13 retard.

The only Italian part of this bake was using semolina to dust the basket and the top of the loaf so i wouldn't stick.

We took it out in the morning and let it warm up for 2 hour before pre-shaping and final shaping 10 minutes later.  We let it proof for an hour and half before firing up the oven to 500 F with the Combo Cooker inside.

 We slashed it T-Rex style and put it into the CI cooker for 16 minutes of steam at 500 F – 50 F higher than normal, and then dry baked it a 425 F convection for 20 minutes longer to get it boldly baked and 209 F on the inside.  It bloomed and sprang very well with some blistering too.

 It looks and smells grand and I will get to cut this open to have a peek at the crumb before letting the daughter take it away or have it delivered by Dad.

Not too open so perfect to pile bruschetta toppings on when toasted.  The Bruschetta party was delayed a day so it should be at its most sour by then.

Comments

trailrunner's picture
trailrunner

I hope you will take bruschetta pics as well. Looks fantastic and merry eating to all. c

dabrownman's picture
dabrownman

I supplied the red, yellow and black cherry tomatoes and basil from the pot garden, Parmesan, oranges and Minnieolas from the back yard and SD bread but old dad's are allowed to hang with the cool 26 years old girls, drinking wine and noshing bruschetta - not that I would want to:-)  I did get one pix of the crumb that I will post when and if I find the camera again.

Glad you liked it and happy baking Trail C

trailrunner's picture
trailrunner

allowed?? Yeh parents are only so cool... you did the biggest and BEST part. Raised a daughter who comes home, asks for your creative help, brings her friends and sticks around after... repeat ... can’t ask for more. You done good dab... 

Danni3ll3's picture
Danni3ll3

Although you are going to have to make your first version one day. That one really sounded scrumptious!

dabrownman's picture
dabrownman

Then I can get back to the last 2 for a repeat and a taste!  I've got a lot of Saffron for use up!  I really want to try some of the bruschetta too.  My daughter was tired yesterday and the girls coming over to her apartment for it were still in the OR late so they put it off till tonight.  I wasn't invited for that either :-(  Maybe when I grow up

...Happy baking Danni

pul's picture
pul

Very nice loaf DB. By the way, are using wheat or rye bran for your levain?

peter

dabrownman's picture
dabrownman

In this case there  was 10 g of whole rye in the NMNF starter and 105 g of various 7 whole grains - kamut, white and red wheat, spelt, oat and einkorn that produced 15 g of sifted bran after milling them - so about 2 g each of all 7 or so.  What ever whole grains are in the mix for that week's bread is what I use for the bran levain.  The first feeding was 15 g of the bran and 5 g of the high extraction 7 grain and the 2nd stage was 40 grams of the high extraction.

I need to find the camera and get the crumb shot posted for this bread.  Happy baking Pul

alfanso's picture
alfanso

Good name for the scoring.  Recently Abel posted his "ziggy stoneground loaf" taking the T-Rex style and making it seem a bit like Mark Knofler vs. Marc Bolan.  And something that you and Abel have done that now piques my interest.  My scoring antennae are at full attention.

Long had, and still have, a place in my heart and stomach for bruschetta.  Done simply (in my book) - toasted thin slices rubbed with garlic clove and topped with EVOO, coarse salt and Maybe chopped tomato, it can't be beat as a party (or anything) appetizer.

60 slap and folds seems like a lot for you.  As usual, a good detailed writeup, so I'm guessing that Lucy was dictating and you were typing.

dabrownman's picture
dabrownman

trusty fingers but Lucy can type 100 with her 4 paws so she usually does the typing.  Her accuracy and key choice is a bit suspect so I go back and correct things so they are readable after translating it from Swedish of course.  So basically, I don't even have to dictate - just translate and correct:-)

I used to do 600 slap and folds for the first set when I just starting to do then years ago but over time I have been cutting them back to 60 and then no more stretch and folds once I figured out that flour, water and time is all it takes to make a fine gluten network and that dough manipulations just speeds it up.

Since SD is slow bread there is no reason to slap it more than it takes to get the salt and levain incorporated into the autolyse .  Now if I was a supposed Baggie Don like you, I would want to slap it around more than that just as a reminder to the next baggie that messing around with The Don, could be detrimental to their hole structure or even their blistering if push came to shove.   

We love the T-Rex slash ever since Lucy taught it to me.  Easier plus it works well with one less slash than the tic-tack-toe but it isn't for everyone like a Baggie Don where the more slashes the better you feel!

Happy baking Alan