SD Levain, 2YW Almost 123 with More Water Anniversary Bread
Her it is another wedding anniversary and ths one is special for so many reasons. First it rained really hard in the wee hours this morning and we really need the raid badly. The rain cooled off the excessive heat and we need less heat.
The hi-way from east to west was flooded when a portion of it got 3.5 inches of rain in a hour – half a year’s worth. We are mostly happiest just to be alive and still kicking with each other.
So Lucy came up with an appropriate recipe for an anniversary bread for 2. I’m sourdough and my wife is a sweet yeast water so Lucy combined them in one bread. This one had one levain based in the NMNF SD rye starter and a pre-ferment. made with two yeast waters; one Fig and one Apple.
The total 14% pre-fermented flour was split evenly between the two and was entirely made up of 5 whole grains: rye, Kamut, spelt, red wheat and oat in equal amounts. Both pre-ferments were 10-% hydration with the liquid being equal parts of apple and fig YW for one and water for the other.
The NMSF starter was just refreshed lat Friday so it as really ready to go and the levain doubled in 4 hours and then put in the fridge for 16 hours. The combo YW preferment was very slow to take off. Both had been in the fridge for months and months with the fruits floating on the bottom.
We just took off some of each for the preferment after shaking them up and bit first. After 4 hours it hadn’t done a thing so we just forgot about it an by this morning it had tripled. It was really slow at first, but plenty feisty when it was needed.
Red Chicken Enchiladas
The SD levain was really cold coming out of the fridge so we did anew technique called ‘The Biscuit Method’ This method is just like getting the butter in the flour when making biscuits. I took the levain and just mixed it into the dry dough flour with my fingers until it looked like sand. This warmed it up to room temperature immediately. We then put the dough water in to get it fermenting.
Chicken Chili Verde
30 minutes later we put in the YW preferment and mixed it in with a spoon and 20 slap and folds to get it incorporated and then sprinkled the salt on top with 4% more water bringing the overall hydration to 75% instead of the usual 71% for 123 bread. With 14% whole grains it could easily take the extra water since half the dough flour was KA bread Floor and the other half La Fama AP.
We the started the gluten development after the water and salt was stirred in with another 20 slap and folds followed by 2 sets of 10 all on 30 minute intervals, getting the total slap and folds up to 60. We then did 2 sets of stretch and folds from the compass points and let the dough bulk on the counter covered by the SS bowl for 30 minutes.
SD Pancakes for Bake Day
We pre-shaped the dough and then 15 minutes later finals shaped it and plopped it into a rice floured basket seam side up. We let it proof for 2 hours and then un-molded it onto parchment on a peel, slashed it hopscotch style spritzed it and slid it into the combo cooker for 30 minutes of steam at 425 F,
Once the lid came off, we let it bake another 10 minutes qt 425 F convection until it was bloomed, boldly baked and blistered.. We will await the crumb shot after it cools. We also did 2 Strutting Peacock Fans and Sleeping Ferret Folds but Lucy want so keep when we did them secret for some reason. One thing is for sure is that Biscuits, Ferrets and Peacocks make better bread.
The crust stayed crispy and it was thin. The crumb was so soft it was almost impossible to cut with my bread knife. It really puffed itself upbut the crumb was only moderately open. I ate two pieces with melted butter after 10 seconds in the microwave. it is delicious. Hardly sour and not too sweet either. A fine bread all the way around.
1% NMNF rye starter
7% 5 grain Whole grain flour
7% 5 Grain whole grain flour
3.5% each Fig and Apple yeast waster
43% Lafama AP flour
43% KA bread flour
2% Sea salt
Lucy says to never forget he salad