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We needed to come up with a white bread that had around 30% of home milled, whole grains that did't disappoint when it came to flavor and sour.   We have been developing 80% and higher whole grains with robust flavor and sour but, some folks just don’t like breads like that .....even though that should be against the bread laws :-)

My poor apprentice still thinks that, if it isn’t pumpernickel, it’s not even close to real bread and she should know being the determined German she looks like and claims to be.  But, the other girls in the family still like their mamby,  pamby, cotton candy, Oroweat, supposed whole wheat bread even though, it sure doesn’t look like any whole wheat I grind and bake – not even close.

Hopefully, Lucy will come up with a recipe that they actually prefer over their notion of what bread is supposed to be.   So, we took a flyer from toad.de.b and decided to do a bread that required double slap and folds.  Our 2nd set required double slaps to one fold as it was stiffer than normal!

After Tom’s great flavor enhancing invention that Lucy named 'Toadies' (short for Toady Tom's Toasted Tasty Tidbits), you just have to read his latest post on his summer bread experiments and incorporate what ever strikes your fancy into your methods -  like I made my apprentice over her scowls and growls.

This time we dropped the whole wheat from the whole grain mix and added whole oats to the usual rye, Kamut and spelt.  For liquid, we went with water this time instead of some part being yogurt whey.  This white bread should be less tangy than our normal loaf as a result but it should still be tangy enough.

Weonce again put the whole grain bits into the levain to get them wet as long as possible.   We hoped they would be softer that wasy and not cut the gluten strands too much when we went to develop it.  We also did a 48 hour retard after the 3rd stage build had risen 25%  to promote sour and lab reproduction over yeast reproduction.

When the levain came out of the fridge to finish it's 48 hour belated doubling, we started the autolyse with everything else except the ground seeds.  We only sprinkled the salt on top of the autolyse so we wouldn’t for get it later as we sometimes prone to do.

After 3 hours on the counter, the levain was ready by finishing its doubling.  We mixed it with the autolyse and then did 10 minutes of slap and folds.  After a 15 minute rest we did another 4 minutes of slap and folds before resting it again for 15 minutes.  The gluten was fully developed but we still did 2 sets of slap and folds on 15 minute intervals.  The ground sesame and flax seeds were incorporated on the first one and were evenly distributed by the 2nd set.

After another 15 minute rest we pre-shaped the dough into a boule and 10 minutes later shaped it for keeps and dropped it seam side up into a lightly rice floured basket.  A short 30 minute counter proof and into the fridge it went  We planned on a  retard per Toady Tom’s latest near death wait of 20 hours.  We hoped the low levain inoculation of 12% would be small enough so the dough didn't explode.  Low inoculations and long low temperature retards promote flavor and sour better than any other way.

We let the boule warm up for half an hour before starting the mini oven's  preheat to 500 F.  For steam, we used the overturned stainless steel bowl over the broiler pan that had ½ C of water in the bottom.

The boule was un-molded, quickly slashed in a square, covered with the stainless mixing bowl and placed into the mini oven for 14 minutes of steam.  At the 7 minute mark we turned the oven down to 475 F and at the 10 minute mark we turned it down to 450 F.  5 more minutes of steam would have been better but my apprentice forgets to add steaming time when covering with a cloche.

The steaming bottom of the broiler pan came out at 14 minutes and the temperature was turned down to 425 F, convection this time.  The bread didn’t spring much, spread a little and bloomed some under the steam.  A sure sign the bread was proofed over 85% and or not steamed long nough.  These long ferments can be tricky to time properly when you are sound asleep :-) 

We rotated the bread every 5 minutes to make sure it browned properly.  Oddly, as soon as the steam came out, the bread sprang nicely and puffed itself up pretty well.  After 15 minutes of dry heat, the bread registered 205 on the Fahrenheit scale.   It was then moved to the cooling rack all browned up and blistered with the mini oven’s typical crust.

Yesterday's white bread lunch  and this moring's white bread breakfast.

Will have to wait on the crumb shots but will have this bread for a late lunch as see how we like it.  But first a nice sunset.

Followed by today's lunch.

The crumb was open moist and soft.  The crust went softer as it cooled and became more chewy rather than crunchy.  If I have to eat white bread..... this is the one I want.  The seeds really come through and help make this bread flavorful and plenty tasty enough.  I was struck by the sour flavor and some of it must be because of the lowered levain amount to less than 12% and retarding of it for 48 hours.  Toady Tom's 20 hour retard of the dough didn't hurt either.  I could eat this bread all day without ever knowing it is a white bread.  We likie this bread a lot and now have to see what the girlsi think. 

Formula

I enjoy this bread. We usually make it for general eating around the house. Its a straight dough but it disappears before it has a chance to stale. We will make this sometimes to turn into croutons or bread crumbs too. Here are my issues with this though. The flavor has always seemed a little flat to me. And the dough can be slack and not develop good tension. I have solved some of the problems and very happy with the results. The recipe given is not the same as Jeff's and that's why I'm posting it. Please check out his book for the original recipe.

287g   Flour, White

 96g   Flour, Whole Wheat

 63g   Oats, Old Fashioned

227g Water, Warm

 43g Milk

 29g   Molasses

 29g   Butter, Unsalted

  8g   Salt, Kosher

  5g   Yeast, Instant

Toss it all into your KA bowl.

Mix on speed 1 or 2 to incorporate ingredients.

Once incorporated mix on speed 3 for 10 minutes.

Disclaimer: KA states not to mix dough above speed 2. Doing this will void your warranty. My KA 6 quart can handle this dough amount with ease. Other KA models may have an issue. Please watch your mixer and never leave it unattended. You can mix at a lower speed just extend the time to 15 - 20 min.

After mixing move dough to oiled bowl and cover, allow to double. (Turn dough in bowl to lightly cover surface of dough with a coat of oil to prevent drying)

Once doubled, remove from bowl and de-gas. Shape into loaf and let final proof in style of your choice. (I use a brotform) Keep an eye on the loaf it will proof much faster than you expect.

Heat oven and cast-iron double cooker to 425 degrees F conventional or 400 degrees F convection.

Once the loaf is proofed place in cast-iron and slash top. Place top on cooker and bake covered for 15-min. Once time is up remove top of double cooker and bake for an additional 15-min or intill done.

Let cool before slicing.

I used molasses instead of honey. This gave the sweetness for the loaf and also a fuller flavor profile. That took care of the flat flavor I got from the loaf. The slack dough was from using whole oats. It would break the gluten strands. Processing the oats into a finer meal gave better gluten development and improved handling of the dough. The recipe says oil or butter if I remember right. I used oil for a long time but didnt get the crumb I wanted. Butter was the way to go. Think oil for chewy and butter for cakey. I wanted more of a cakey crumb for sandwiches. I also backed down the hydration to 70% improving dough handling and crumb texture. Its summer here now so come winter you may need to increase the water back to 75% hydrated for consistency.

Have been baking up a storm for 2 days. All is preordered so no guess work as to what to prepare. Orders have grown like crazy ! I have converted my sunroom that is adjacent to my kitchen into a kitchen annex. Added a large maple table that I already had and a bookcase from the used furniture store to hold supplies. So far it is working out great. Here is some of the bounty. My husband is making his pasta also for sale by order. 

sourdoughs...Norwich and SJSD, Challahs , Oatmeal bread and rolls, bagels, dinner rolls and cinnamon rolls with cream cheese icing. new storage: dinner rolls: Challah: more Challah: pasta: cinnamon rolls: 16 loaves of SJSD ! where is the dishwasher ????? he is fired !

We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here: 

http://www.thefreshloaf.com/node/33946/hamburger-onion-parmesan-buns

We don’t have his flour combination but we tried out best to come at least a little close to them.   So, Lucy used some AP and white whole wheat instead of the spelt, European and durum flour that was Ian’s choice.  We called Ian’s hand by keeping the potato flakes, butter, honey, dehydrated onion, Parmesan cheese and a pinch of ADY.

We then raised Ian’s formula a pecorino cheese, some ground sesame and flax seeds,  red and white malt and Toadies while switching out the milk and replacing it with cream and some left over fig re-hydration water from the last bake.

The final change was to use the pinch of ADY with some apple cherry yeast waster and some SD starter in one poolish kind of double levain that should balance itself out with acid and sweetness to become more neutral - as most hamburger buns seem to end up being for some reason.

We did a one stage, 3 hour build to get the levain to double.  We took the dried onions and re-hydrated them in 30 g of water and the salt for 1 hour.  We autolysed everything else except the cheese with the liquids for a half hour and then added the salt, onion and water mix.

We squished this through the dough through our fingers and did 6 minutes of slap and folds before resting the dough for 10 minutes and then doing 4 mote minutes of slap and folds.

A beautiful open moist, soft and grilled crumb.  Jsuit delicious!

The gluten had developed very well.  After a 15 minute rest we did 1 more minute of slap and folds.  We then stretched the dough and incorporated the (2) cheeses with a set of S&F’s.  15 minutes later we did another S& F and then allowed the dough to rest for1 hour.

A bagel breakfast to get the day started.

We then pre-shaped the dough into 4 thin buns that we like so much and 2 hot dog buns.  10 minutes later we final shaped them and put then on parchment paper - on top of the the mini oven’s vented top portion of the broiler pan.  We then egg washed them and covered them in white and tan poppy seeds since we hadn’t used them at all.

 Nothing wrong with a Bologna sandwich and a grilled shrimp salad lunch to go with the mango,nectarine, peach, bread and butter pickles,  pickled eggplant, carrots cucumbers, celery, red and poblano peppers, pickled onion cucumber and tomato relish with a few extra cucumber slices on the side.

Others had a different breakfast and lunch with some stuff being the same.

The buns proofed on the counter in a used trash can liner for 2 hours.  They puffed themselves up nicely so we egg washed then again and placed them in the 425 F mini oven set on convection from the get go. No need for steam when the buns have egg on their face.

Don't forget the peach, nectarine, mango and plum crisp with pecan  and vanilla granola topping.

After 8 minutes, we turned the oven down to 400 F - convection.   In another 12 minutes the buns were deemed done and removed from the oven to cool on a rack.  They browned up well.  When they were still warm, we cut them and put them on the grill to toast.  These are some really fine tasting buns.  The flavor of the onions and cheeses come through well.  No complaints.  Cleo and Ian have a real winner just like trailrunner said when she made them.

We actually divided the levain in half and are using the other half for Thursday’s pizzas trying to follow David Snyder’s Pizza Bliss to some degree.

Formula