Tale of Twin Breads that Aren’t Identical
After last weeks bake my wife said she wanted a bread like that one but in the shape of a loaf, but not in a Pullman pan, so the crumb would be a bit more open. Well. Lucy said we would bale it in the Pullman pan without the lid.
Them my daughter said she wanted two loaves to take to people at work. Originally when needed 3 half loaves and we would keep one half of one at home but as soon as the word got out at work that Lucy’s sprouted SD bread was coming to work she needed pieces for 8 people so each would get a quarter of a loaf instead.
The wife’s bread was coming along nicely and we were waiting for it to sit for 20 minutes before shaping and then a 10 hour retard after 3 sets of slap and folds and 3 sets of stretch and folds all on 30 minute intervals. But Lucy being as old as she is, fell asleep leaving the dough on the counter under the stainless-steel mixing bowl all night.
My wife likes it thin and this bread slices thin.
When I wok up at 5 AM she was looking at me sheepishly so out to the kitchen I went and the dough had expanded so much it filled the entire bowl and lifted it off the counter by and inch with dough oozing out all around like it was planned.
The part sticking out was very hard, so I cut it off with a knife and quickly shaped the rest of the dough and plopped it into the bottom of the Pullman pan and put it into a plastic grocery bag for another proof. It sad there for 3 hours and only rose 25% - Oh my – so much for a more open crumb. It was still 2 inches from the rim of the tall Pullman pan.
I slid the lid on thinking it was too pooped to pop but when the lid came off, 18 minutes later at 450 F, the top of the bread had stuck to the lid! I finally got the lid to slid off and the top of the bread came with it. So, I peeled the stuck part off and stuck it back on the bred and let it continue baking at 425 F convection until it read 207 F.
What is not to like about home made chicken noodle veggie soup with Chinese noodles?
Yeah, the top of the bread looked a but wonky but the crumb was open and the flavor of this bread was terrific. It is the best tasting SFSD style recipe when it comes for sour for sure. This one was 15 whole rye, red and white wheat and 10% sprouted spelt and sprouted Khorasan pretty much like the last loaf that tasted great but this one tasted superb. Something abut a really long way over fermented dough that turned out not to be over fermented all that much.
Bake day breakfast sausage, bacon egg, butter, jam and cheese sandwiches on Yippee's Latvian Black bread
The boule and squat oval for my daughter was the same recipe, 10% pre-fermented whole grain , 100@ levain and 78% hydration total but it was not not over fermented on the counter and it was only 2 hours total for proof but it was under proofed. I should have let it go longer but it had proofed 85%. The crumb was not as open but it sure smelled good even though I didn’t get a taste.
One thong is for sure, I am going to let it bulk ferment longer on the counter from now on, ala Forkish, until it really doubles in volume or even more and hope it isn't too pooped to pop in the heat of the oven,
Yippee’s Latvian Black bread is really killer too! Two great tasting breads this week, one white and one black, makes it a special break week for sure.
An Lucy says never forget the salad!
10% pre-fermented whole grain flour – Rye, red and white wheat
2% NMNF Whole Rye starter
Dough Flour – rest 30 minutes with levain added and 2% salt sprinkled on top
5% each - Whole grain flour mix, sprouted Spet, sprouted Khorasan
20% LaFama AP
45% Safeway Stare Brand (Signature) Bread flour