What the Heck is Lucy Doing Posting on Monday Night
Well, the main reason is that my daughter took half the last loaf for bruschetta, along with Parm, Basil and cherry tomatoes from the back yard when a Chi O and fellow PA from college came to town for a weeding they were both going to. Then my wife went over there and helped them finish off the bread and the bruschetta sans Dad.....Ingrates abound I say!
So, we were out of bread and Lucy was getting the heebie Jeebies just thinking about the next recipe. I was pretty much wiped out after making Green Chili Matzoh Ball soup for lunch and sliders for dinner. So Lucy took it easy on me and made our normal 24% sprouted 6 grain bread,that we can do in our sleep, into one with 20% pepetias and sunflower seeds.
She calls this one PepFlower Sprouted 6 Grain Sourdough. I call it SunPep Sprouted Sourdough with Bran levain. Either way it was made the same, looks the same and tastes the same even though we haven’t even sliced it yet. It sure smelled great too! The seeds were folded in before the last set of slap and folds
The 6 sprouted grains were the same as the 7 grain one on Friday but minus the Einkorn. OK we out 2 g of it in the mix but we are not counting it ....or even mentioning it for that matter. The 10% pre-fermented bran levain was made in 10 hours overnight. We did a 30 minute autolyse with the 2% PH sea salt sprinkled on top. Overall hydration was 75%.
For gluten formation, we did 3 sets of slap and folds on 45 minute intervals of 40, 10 and 4 slaps. Then we did one set of stretch and folds from the major compass points to shape it into a boule and get it plopped into a rice floured basket for a 30 minute rest before bagging in a plastic grocery shopping bag and retarding in the fridge for 4 hours.
Everyone has had Matzoh Ball Soup but how many have had Green Chili Pork Matzoh Ball Soup?
We warmed it up on the counter, it was 95 F today, for an hour before firing up Big Betsy to 450 F. It won’t be long before we are baking in the Mini Oven outside on the patio for the rest of the summer. We un-molded it and slashed T-Rex style and slid it into the Combo Cooker without spritzing even though it was right there begging to be spritzed.
The bread didn’t know one spritz worth of difference as we suspected. It bloomed and sprang well after 24 minutes of lid on steam and then baked to brown at 208 F with 16 minutes of dry baking. We took the bread off the bottom of the CC after 8 minutes of dry baking. It was perfectly baked on the bottom as a result.
Can’t wait to give this one a slice and toast for tomorrows breakfast. If you aren’t having SD pancakes on bake day then shame on you!