This SD Bread Makes Itself While You Are At Work ….Or At Retired Play
Abe and others this past week have been posting about doing a bread that can take many hours on the counter with little baker help so that you can go off to work or play and not worry about the bread. Trailrunner also did a series on her No Touch bread which this one relies on. Lucy wanted to make one so that she could play and sleep all day and all night.
The key is getting the temperature and the size of the levain correct to allow 12-18 hours on the counter. We chose to do the bulk ferment outside where it was in the high 50’s and low 60’s last night and to do the final proof in the kitchen where it was in the mid 70’s. We picked 4% for the pre-fermented flour where 5 g of NMNF rye starter was used to inoculate 20 gr of bran and high extraction 6 grain flour.
This was a 100% hydration bran levain that took 8 hours to ripen. We also decided that since we are retired and lazy that we would do as little as possible to make this bread so we chose it do an autolyse and use a no knead method. In order to mix the dough; levain, salt, flour and water we started out doing 40 slap and folds.
That was it. We oiled a SS bowl, rounded the dough ad plopped it inside, covered in plastic and put it on the patio table for 12 hours overnight. It looked like it rose about 30% while we were sleeping. We did 4 folds from the compass points to shape it and placed it in a rice floured basket inside a plastic grocery bag where it final proofed on the kitchen counter for 6 hours.
Grilled Salmon is almost as nice as Shu Mai and Pot Stickers
We slashed it T-Rex style after un-molding it on parchment on a peel and then baking it in a 425 F DO with the lid on for 25 minutes. of steam. We felt bad about slashing it. If we had put it in the basket seam side down we wouldn’t even have had to do any work to slash it either. Being retired, keeping all work as far from Lucy and I as possible is the main theme and unofficial goal of every day.
OK, we had to mill the 11% whole 6 grains and sift out the bran but we wanted a bread that tasted as good as it looked, at least tasting as good as an 11% whole 6 grain bread made with a bran levain. The 6 grains were our usual, oat, red and white wheat, rye, spelt and Kamut.
Once the lid came off we baked in at 425 F convection this time for another 16 more minutes until it was 210 F on the inside. This bread took a long time but it was hassle free, nearly no work at all and it sprang, bloomed and browned nicely. It also smells great. We will have to wait till tomorrow to see what is under this lovely crust though. For sure you can do almost nothing making this bread and fit it into anything you are doing without having to worry one iota.
Here is what it look like out of the sun and sliced farther from the middle
It came out fairly open for being about and hour under-proofed even after 6 hours of proofing. The crumb was very soft moist and sour and tangy. Amazing how sour this bread came out. Long proof and bulk really brought out the best in this bread.
Salad and Sunset go together