Aug 17-18: Daily Bread "Sandwich" Loaf
Along with my play-time (the Eclipse experiments), I also needed a basic sandwich loaf for the week. We've had hot, dry weather, bringing on the need for an early harvest, so not much time at home right now and a need for much portable food!
For our sandwiches this week, I wanted to use up the last of my older durum and kamut berries (since I had stocked up again), use up the rest of the rye levain that I had built, and keep it fairly high in whole grains.
This dough is a joy to work with, and all went according to original plan of 2 hour autolyse, 2-1/2 hours of mixing and room temp fermentation with stretch and folds, and then 15 hours in the fridge. It was pre-shaped straight from the fridge, rested for 1 hour, shaped, then proofed for 2 hours before baking at 450 deg covered for 25 minutes / 425 degrees uncovered for 25 minutes.
INGREDIENT | AMOUNT (g) | FLOUR TOTAL (g) | % WATER | WATER (g) | BAKER'S % |
LEVAIN |
|
|
|
|
|
Fresh Milled Rye | 70 | 70 |
|
| 11.18 |
Water | 56 |
|
| 56.00 | 8.95 |
DOUGH |
|
|
|
|
|
Fresh Milled Durum | 203 | 203 |
|
| 32.43 |
Fresh Milled Kamut | 155 | 155 |
|
| 24.76 |
Salt | 12 |
|
|
| 1.92 |
All Purpose Flour | 198 | 198 |
|
| 31.63 |
Water | 353 |
|
| 353.00 | 56.39 |
|
|
|
|
|
|
Total Dough Weight | 1047 |
|
|
| 167.25 |
|
|
|
|
|
|
Total Flour |
| 626 |
|
| 100.00 |
Total Water (Hydration) |
|
|
| 409.00 | 65.34 |
Since it is fairly low hydration, and I firmly de-gassed it during shaping, it came out with my ideal sandwich crumb, and a lovely delicate yellow tinge from the durum / kamut mix.
The best part about it is that it got a “good bread” review from the husband – which is the highest praise from him.
Getting ready to make up some sandwiches looked a bit like "day and night", and we really enjoyed having the variety in the flavours
The sandwich loaf is done, but I got to finish up the last of the "night" loaf with breakfast this morning (topped with some cream cheese and the awesome prune-butter from Hanseata's blog: http://hanseata.blogspot.ca/2015/02/ex-pats-pflaumenmus-ersatz-plum-butter.html [1])
No time for baking this week, so I'm awfully glad that the freezer still has some stock from past bakes.
Bon appétit and keep baking happy!