This huge mistake might just keep Lucy from getting to First Class Baking Apprentice. We went to the trouble to make another fine cube in the Oriental Pullman pan for the wife’s daily sandwiches and everything went swimmingly swell until Lucy really screwed it all up.
After we plopped the fermented and developed dough into the pan for an estimated 3 hour final proof at 4 PM, Lucy forgot all about it and I found it this morning a 6:30 AM on the heating pad, thank goodness it was off, with dough oozing out of top at one end! Jeeze! If it would not have been in a pan all would have been lost for sure!
The side and bottom look good
We have never done a 17 hour final proof on the counter before for sure – till today! I fired up the oven immediately, wiped off the ooze and in about a half an hour when it hit 500 F, into the oven it went while turning the heat down to 450 F.
Top looks good too
20 minutes later we took the pan out and the ooze had continued at the same end. The lid was stuck on but, when I took off the baked ooze and ran a paring knife along the top at that end, the lid slid right off to reveal a more than perfect cube. Thank goodness for PAM spray on the lid and pan.
Mixed smoked pork and chicken enchiladas - yummy!
We continued baking lid off for 8 minutes at 425 F Convection and then tried to get the loaf out of the pan to finish baking it on the stone and get the sides brown. But that same end was stuck right at the top but a quick paring knife scraping the edge took care of that easily. Another 8 minutes on the stone and the temperature read 207 F and onto the cooling rack it went
Monthly bacon cheeseburger with fries also yummy!
There is no telling what the crumb will look like but the outside sure is cubic and brown. The whole grains were red and white wheat, rye and oat with all 13.33% of them in the single stage 100% hydration levain. The 20 g of seed starter used to make the levain was taken after 24 hours of the newly refreshed NMNF Rye Stater being in the fridge. The levain was retarded for 24 hours after it doubled on the heating pad.
Chicken Tikka Masala with Shrimp, Chinese long bean, squash, broccoli and pea pods also very nice.
We did a 30 minute autolyse of the dough flour which was half Bob’s Red Mill Artisan Bread flour and half LaFama AP getting the overall hydration up to 73% with the pink Himalayan sea salt sprinkled on top. We held back 2% water which was added in after the salt was mixed in and the levain added so that we could claim a duplicitous double hydration for this dough if nothing else went right.
If you don't have a good SD pancake breakfast on bake day it may cause mental retardation or something worse ...like not being able to drink wine later in life.
After 3 sets of slap and folds of 125, 50 and 20 slaps on 30 minute intervals we did 3 sets of stretch and folds from the compass points also in 30 minute intervals. The dough was placed on an oiled flexible plastic mat on the heating pad and covered with a SS bowl and a kitchen towel to keep it warm.
We used stitching to shape the dough together and then tightened it into a loaf shape using the counter as a foil and placed it into an oil sprayed Oriental Pullman Pan for proofing. The rest of the total mess you already know.
This bread is great toasted with butter and strawberry jam, berries and Minneolas from the back yard.
We didn’t go to Pain Bianco for lunch or to Bianco’s new restaurant, Roland’s, for dinner on my birthday as planned. No one want to go to both lunch and dinner and it turns out that Roland’s doesn’t serve tongue tacos. But, Tacos Chiwas does serve Lengua de Res so we decided to go there and they are Bianco’s partners for Roland’s.
Salads for lunch and dinner are a Lucy staple for good health for sure
The Lengua tacos were the best tacos I have ever had anywhere – nothing close, but the girls were disappointed upset that they were out of Pork Carnitas – their favorite until they had the Pork El Pastor and the chicken tacos. I had the EL Pastor and the Beef Barbacoa which were terrific with the Barbacoa better but the Lengua was grand and luscious to the extreme. Tacos Chiwas is highly recommended and guaranteed authentic.
As luck would have it, the Hispanic market we love had beef tongue on sale yesterday for $3.97 a pound so Lucy got 2 - 4 pounders. We worked up an instant pot recipe for it and will be pressurizing it today for Lucy’s Stupendous Lengua Carnitas Spectacular Tacos tomorrow. It will be one notch above Chiwas Lengua Tacos for sure. We are also making Lucy’s Special Spiced Sourdough Clour Tortillas for them too…… before the food police make this all illegal.
Talk about beautiful! Well the crumb was at any rate and the bread was really tasty too! Nice and sour but not too much at all either. I can't believe that it survived a 17 hour proof! Without a pan, with a lid, this bread would have been toast so here it is before toast!