Making Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
Wife Needed Bread to Make Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
I’m looking for any excuse to make bread even if I can’t eat it as much as I would like – at least not yet at any rate. My wife was out of her store bought, fake, whole wheat Oroweat bread that she loves so much so I was able to bake her a loaf of SD and poolish bread to tide her over.
I also got to use our favorite extra tall bread baking oriental pullman pan that Yippee sent me as a gift not too long ago. Yippee is about the best person out there in our bread baking world but that pan is the very best baking essential one could have and hold dear!
This one only came out at 40% whole grains but I swear it has to have more whole grains in it than her claimed 100% whole wheat one she buys at the store. The whole grains were a mix of red and white wheat, rye and oat. No potato flakes this time but I’m surprised Lucy didn’t get some in there somewhere. Oat and Potato flakes are perfect for sandwich breads especially ones not enriched like this one.
The 10% pre-fermented, 100% hydration bran NMNF levain had all of the bran sifted out from the home milled whole grains and HE Flour. The poolish was a 4% pre-fermented LaFama AP flour one at 100% hydration. The dough flour was half LaFama AP and half KA bread flour. The SD Levain took 4 hours on the heating pad and the poolish was started 2 hours after the SD one.
We did a 3 minute autolyse with the salt sprinkled on top getting the hydration up to 78%. Once the poolish and the levain hit the mix we did 2 sets of slap and folds of 125 and 50 slaps each followed by 3 sets of stretch and folds all on 30 minute intervals. Then we shaped the dough into a batard and placed it into the pan for final proof on the heating pad.
It proofed for about 2.5 hours before we baled it with the li on for 18 minutes at 450 f and then 18 minutes with the lid off till it hit 207 F. The last 5 minutes we took it out the pan and finished it on the stone. Because of the kicker poolish it isn’t as sour as our normal SD bread. The crumb has the perfect sandwich loaf look, nice and soft, moist and shreddable. My wife likes it a lot,