The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What the Heck is Lucy Doing Posting on Monday Night

dabrownman's picture
dabrownman

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!

Comments

Yippee's picture
Yippee

So glad to hear that the ladies were having good appetite, your bread must be tasty!

Yippee

 

dabrownman's picture
dabrownman

and so am I for that matter.  Hope all is well with you and yours.  Then best

and 

Happy baking Yippee

Lechem's picture
Lechem

"Everyone has had Matzoh Ball Soup but how many have had Green Chili Pork Matzoh Ball Soup?"

Not that I've had it but it certainly looks yummy!

The loaf looks perfect as always.

dabrownman's picture
dabrownman

is not at all Kosher...but it sure was good.  I had left over pork green chili stew and matzoh ball soup.  The next thing you know they jumped into the pot together for lunch.  The combination was different than both even though both were made in the Instant Pot ( except for the Matzoh balls themselves) - I'm not sure they could take the pressure.

We like the bread a lot but we hope it lasts longer than 2 days!

Happy baking Abe

Danni3ll3's picture
Danni3ll3

I love the part about the ingrat ladies! I have one of those but it’s a hubby. I just took out of the oven a batch of sticky buns to bring to the pottery studio and he walked up thanking me for “his” sticky buns. I told him “Paws off!”  I’ll let him have one but that’s it. Ha ha!

Now I want you to tell me how you get those seeds into your dough without them flying all over the place. You said you folded them in before the last set of slaps and folds but I need more of an explanation. How do you get them evenly distributed? I am always afraid of wrecking what gluten development has happened by that point. There has to be something I am not figuring out because it is always such a chore. 

dabrownman's picture
dabrownman

loaves at a time and the dough weighed 5,250 g and the seeds were 516 g more like you do.  I just gently spread the dough out into a 10" x 8" rectangle and put 1/3 of the seeds over the whole thing.  Then I stretch and fold the top over the bottom so the old top edge is half way.  I then put some seeds on the 'clean' portion folded over.  Then I stretch and fold the bottom over the previous fold and put more seeds on the clean portion again.  Then I do the same the thing from left to right always putting more seeds on the clean portion.  This leaves me with the dough folded 4 times with seeds between each fold but the bottom still has no seeds.  So the remaining seeds go on the counter and I pick up the dough and put the clean bottom on them.  If I tried to do the last set of 4 slap and folds right them the dough would be too tight so I let it rest till it relaxes enough for me to do the 4 slap and folds.  Seeds will go flying but I just scrape them back in with the bench knife.  By the time I do the stretch and folds 40 minutes later all is well.  You don't have to do the last set of slap and folds and could just finish with 2 sets of stretch and folds so the seeds don't go flying but Lucy loves to scramble after the seeds that hit the floor:-)

I never worry about hurting the gluten when incorporating seeds and other add ins.  They have to get there somehow so what happens is what happens - no worries.  This crumb was more open than the last one that had no add ins at all.  Just make sure to pay homage and make sacrificial offerings to the crumb god and all will be well:-)

Happy baking Danni

Danni3ll3's picture
Danni3ll3

A batch is around 2400 to 2700 grams so not as big as you thought. I make 3 loaves out of each batch. My mistake was to put all the seeds on the spread out dough rather than layering it like you do. Thank you for the detailed explanation!

dabrownman's picture
dabrownman

Schlepping 6 loaves of bread at time by hand saying 'What did I do to deserve this pain and misery?'  At least I know it is only half a load at a time.  Sorry I can't do any more to cure your Ingrate than you can do for mine:-)

Danni3ll3's picture
Danni3ll3

At least you keep me laughing!

isand66's picture
isand66

Wow....not sure what's better, the bread or the soup!  Love both and wish I could taste them.

Great bake, especially for a Monday!  I only saw this now not expecting this nice surprise.

Happy Baking!

Ian

dabrownman's picture
dabrownman

ago I Met a great neighbor who claimed to be a Jack Mormon.  I had no idea what that was so I asked him what a Jack Mormon was and he said he was Mormon who drank Jack Daniels.

I'm guessing a Jew who eats Green Chili Pork Matzoh Ball soup is a Pork Jew:-)  For me it makes no difference since I could care less one way or another - but green chili pork Matzoh ball soup is pretty darn good.

This is a pretty nice bread inside and out.  You would like it. It hit 100 F today and Lucy was [pretty upset i made her walk a half a mile this morning.  The black ones would have loved to go 4 times farther I'm sure.  She sends her best to the East Coast Pack and the 5 furry ones.

Happy baking Ian

Mini Oven's picture
Mini Oven

can inspire.  So who's weeds got pulled?  Don't answer that.  I take it nobody's.  Weeds wilt in the heat anyway.  Gee it's hot, you baking outside?

I enjoy your bread pictures and post while you enjoy the heat, baking, food and company.  Grand dame Dolly (15 yr old Jack Russel)  needs a quick walk (or anything she can manage) every time she smells or hears baking or food.  More interruptions than having a new puppy running in and out of the kitchen!   She has doggie demense and forgets so many things like when to go "outside" or how to walk backwards, choosing to just sit down instead.  Gets stuck under chairs and under the lower edge of the kitchen cupboards!  Good thing about it is that she is no longer fussy about food, forgot what she didn't like.  :)

dabrownman's picture
dabrownman

Houston.  I have most of them but still have half of the back yard to go.  I pulled the ones under the orange trees so I can spray the rest pretty easy.  The last time I got tangled up under a chair and couldn't get out from under it , tequila had a lot t do with it and possibly long legged dancing girls if it wasn't all a dream:-)  Dolly now sounds like me in a few years.  I hope someone as nice as you will be here to untangle me from a chair or two.  I've never been fussy about food and lets hope I don't get so as I slowly ancient out of this world and into Metaverse 2.0.  I think we should take care of each other as well as we take care of our pets at a bare minimum .......except for the way i take care of Lucy of course.  Dolly sounds deliriously delightful. 

Glad you like the bread porn.  My wife doesn't like seeds in her bread it seems so I had to start a plain SD for her today, the whole grain levain has about doubled.  Glad you liked the bread porn Mini.

Happy baking MO

Yippee's picture
Yippee



Lazy Loafer's picture
Lazy Loafer

... and yours is especially beautiful! And you capture it so well in your great photos, always. I usually end up drooling after reading one of your posts, but I also ended up laughing at the oxymoron of Pork Matzo Ball soup. :D

I had a whole bunch of family around for the Easter weekend wedding (our youngest daughter), and they were all stuffing themselves with my bread, so I had to keep baking even though I had taken the two weeks off. It's nice that family like our bread, but sometimes we get left with none for ourselves, right?

Speaking of making some bread for ourselves, I've got a couple of starters going using the sediment from the bottom of hubby's latest batch of beer, scraped out of the primary. We'll see how it turns out...