40 Hour Retarded Sprouted Sourdough Pan Bread
After David Snyder’s experiments with 40 hour retarded sourdough pan bread, Lucy thought she would try that out on the wife’s sandwich pan bread. We didn’t know if the 11% sprouted flour used in the dough would somehow cause the dough to over ferment or over proof and not act like David’s with this one being 3% wetter as well. But no worries, it turned out fine.
Lucy always gets a little antsy each year when it comes to the that we decide to do taxes, especially when it is later knowing we are going to pay a bunch. Well, it is always better to have to pay a bunch rather than not having to pay at all – way better for sure …..and when the bread turns out nice then the world is on an even keel.
After the 40 hour retard
This one had another weird twist of process. We wants to develop the gluten over the first hour using 3 sets of slap and folds and then extend the bulk on the counter for another 3 hours using 3 sets of stretch and folds. But ,after mixing with the levain in the mix from the beginning and the salt sprinkled on top with 3% the water sprinkled on top of the salt, Lucy fall asleep for 3 hours which is a pretty short nap for her now a days.
Ready for the oven
So the plan had to change to 3 hours of sitting after mixing with the salt and a bit of water on top and then doing 2 sets of slap of folds of 50 and 25 slaps and 1 set of starch of folds from the compass points all on 20 minute intervals. So, then I was worries that Lucy’s nap would mess things up – but not…all ws well. We shaped it and plopped into the bottom of Yippee’s tall Oriental Pullman pan.
We them put it onto a plastic grocery bag and into the fridge it went for exactly 4 hours and 5 minutes so Lucy could say she retarded her loaf 5 minutes longer than David did😊 She is like that sometimes making it a dog eat dog world from her point of view! At least the bran levain was pretty standard. 12 g of NMNF whole rye stiff starter Pre-fermented flour was 13% using all the bran from the whole grains at 100% hydration. It wasn’t retarded this time
He whole grains were equal amounts of wheat, rye and oats that totaled 24%. The sprouted grains for the dough flour were spelt and Kamut in equal amounts at 12% total. The rest of the dough flour was equal parts of LaFama AP and Safeway store brand Signature bread flour at 32% each - overall hydration was 78%.
When it came out of the fridge after the retard, it had risen right to the top of the rim on the middle so it needed another hour on the counter before firing up the oven for another hour at 500 F. When it went into the oven it was 1 inch over the rim in the middle. Then we realized we did’t have any steaming method ready. So, we spritzed the top and threw a cup of water in the bottom of the oven as we closed the door. And turned the oven down to 450 F
10 minutes later we threw another cup of water in the bottom of the oven. At the 20 minute mark, we opened the oven to release the steam and turned the oven down to 425 F convection and continued baking for another 16 minutes until the middle was 205 F. It rose enough to crease the top of the loaf on the rack above the level we baked it at.
It browned up well too. We didn’t take it out of the pan for the last 8 minutes as usual so the sides and bottom weren’t as brown as usual but the wife likes the crust soft and this is the way to get it. We also brushed the top with water twice after it came out to soften it too! The taste of this bread is amazing even if the crumb is tighter than we thought it would be.
Mango salsa and Chicken tacos
And Chicken tacos
It was still nicely open for a sandwich bread. we didn’t taste it till 18 hours after it was baked so it had some time to redistribute the moisture and get sour. The sour was very good and the tang was nice as well. This is a fine tasting sprouted white SD bread – even the wife said she though ti was great and that is all that counts. It slices as thin as you want it to too.
Bake day breakfast
Salmon Dinner with salad