Lucy Went All Out for Cinco de Mayo
We know how much Lucy loves her Mexican food so she went all in to make a bread that would hold up to our planned Red Pork Enchiladas. I have to admit she relay came up with a Duesy this time. It is way different than her normal bran levain, some portion whole sprouted fare.
This one has no whole grains at all but that doesn’t mean that it lacks flavor. The 12% re-fermented flour levain was begun with 10g of our NMNF rye starter but it was a 2 stage affair. The first stage was equal parts semolina and Lafama AP flour at 66.66% hydration. This was left out overnight to ripen and double.
Now that is some kind of folding.
The next morning we added an equal portion of Smart and Final high gluten flour, to make 4% for each flour and added enough water to get it up to 81% hydration. There was no autolyse this time either. The dough flour was also a strange combination - 22% Lafama AP, 11% Masa Harina, 11% corn meal and 44% S&F high gluten.
We added 1.5% Pink Himalayan sea salt, 2.5% powdered chicken soup base that has salt in it and enough water to get the whole shebang, with the levain, up to 73% hydration. We weren’t going for holes since this was going to be a pan bread with a lot of add ins.
The add ins went in at 3 different stages. We did 100 slap and folds to get everything mixed initially and let the dough rest for 1.5 hours. We did 10 more slap and folds and let the dough rest for 10 minutes. Then we added 20% hot pepper jack cheese for the first set of folds. On the 2nd set of folds we added 2 chopped scallions and some chopped cilantro.
Grilled Salmon and Black Rice Salad
Before the 3rd set of add ins and folds, we browned 1 thick strip of peppered bacon and then sautéed some white onions until they started to caramelize before adding 1 seeded jalapeno and half a cob of fresh corn kernels to the sauté and finished caramelizing the onion. We chopped up the crispy bacon and added it before deglazing the pan with a bit of water to get every last bit of goodness out of the pan.
That is a shatter crisp crust even after sitting in the fridge overnight wrapped in plastic.
All of the folding was done on 30 minute intervals and we let the dough rest for half an hour before shaping and putting it into ta pan sprayed, tall oriental Pullman pan for final proofing. After about 3.5 hours of proofing the dough had risen 1” above the rim in the center of the pan and it was ready for the 25 minutes of Lava Rock Mega Steam at 425 F.
Then we baked the bread for 20 minutes at 425 F convection with the steam removed. Then we took the bread out of the pan and baked it right on the oven rack for 5 minutes until it hit 207 F on the inside. This bread smelled awful good as it baked, it just has to be yummy but we will wait till tomorrow.
Yes it is tall and the direct sun really brings out the yellow tinged crumb.
This bread is delicious! Not too much heat from the jalapenos, cheesy, with a hint of bacon, cilantro and onion in the background with the surprise of corn. The crumb is soft and really moist! This will go great with the pork and cheese enchiladas on Saturday. We have changed it to a 7 dried pepper red sauce. With the bacon, fresh veggies and cheese in this one we decided to refrigerate it.
Lucy says have a salad with that sunset