15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

I try to stay away from white bread and sweet ones as best i can bui these have to be tasted!    The 20% and 30% versions for the white bread are more sour and tasty but they had the advantage of having he starter, levain and dough all retarded too - still the sour was more than puny mild for this bread.   The rruit and nut bread is good enough to give away as a holiday gift - if we can figure out the proof of the YW better, probably should have been even longer than 11 hours, and remember to slash the dough next time.  When i next feed the SD starter I will feed the YW too and keep it on the counter for a coupe of days before refrigerating it.  Sometimes having enough patience for YW is difficult just as tejketeke said.

The brisket is pretty goods but the bone in pork sirloin really is different than pork butt.  No pulling for pulled pork sandwiches - this you slice very thin in 8th inch slices when cold and then heat up as a sandwich  with: BBQ sauce, cheese and bread in the microwave so you can melt the cheese and steam the bun at the same time.   Pork butt has much much more fat and tastes better as a result but this is still pretty good stuff.

Glad you liked the post Ian and hope you don't stay up all night tending the smoker.

As an old photography teacher  that pleases me to no end.  When I first started posting, I was using a 5 year old cell phone that woudn't focus so none of the picture were very good from a lighting point of view, the color was all of and they were 'fuzzy'  Varda commented one time that my posts made her think that her vision was failing or some such! 

I like pretty plates too since they make me even more hungry than usual!  Please no snow in Phoenix - but it is a little sad to have some your way so soon. 

I'm with you.  The orange,cranberry bread would be even better with pecans instead of walnuts but that is just my personal taste too. That bread made so fine French toast for brunch at 10:30 this morning,

The SD is as close as i can get to what current SFSD tastes like to me (mayb4e this one is a little more sour than current) - not the old tang of the late 60's early 70's SFSD that was much,more sour than today.  For that the 20% or 30% whole grain with retards is much closer to the taste of the older SFSD.

Happy baking trailrunner and I hope the snow stays away!

you, the YW doesn't usually act like this if I bake with it once a week, refill with water and a litte honey, let it sit on the courtier for 4 hours before refrigerating it again.  But it has been in the back of the fridge for maybe 3-4 weeks and was much more sluggish than normal.  Still after 11 hours of proof on a heating pad and 50% normal rise it sprang like crazy in the oven to a loaf of normal post bake size - that is saying something!

This SD would remind you of Tartine!

The smoked mast came out pretty good but haven't had a brisket sandwich yet and saving it for guests later today.  I'm still trying to figure out the best way to get you some smoked meats where they aren't spoiled by the time they get to you.  I used to use dry ice when I we would ship frozen products on two runs from out plants but that was on our own trucks.

It seems FedEx and the other carriers won't take packages with dry ice because CO2 is heavier than air and can displace the oxygen in their trucks and the driver might become sleepy or pass put.   I know for a fact that this little amount of dry ice won't do any such thing but I hate3 to ship it that way without telling them. Maybe best to freeze it adn then pack with an artificial blue ice slab on one side and send in an insulated box?  We used to do that for overnight delivery but that can be pretty expensive  or a box of that size and weight.

What do you think? 

bread , post,  sunrise and sunset.  The SD paired well with the pork and the beef - with a little BBQ sauce, pepper jack cheese and microwaves to make everything warm and cozy.

You might want to rethink the apprenticeships around here since they do get treated like dogs most of the time,....well at least some of the time they do:-)

Happy baking CeciC

or as French toast it is very good.  i'm thinking it was the sugar that suppressed the yeast in this bread making ti so slow. Floyd's version, where this came from, had twice as much sugar and 1/3rd more OJ but the chemical leavening he used don't care about the sweet  Forgot about how sweets talked about in lesson #2 on the site, can suppress yeast activity so it is starting to make some sense.

It came out all right in the end that long in coming  and tastes fine which is all that counts.

Glad you like the bread Varda.

Only one has what i would call a 2nd rise but ,only one works for those who want to bake in the morning before work.  The way that I bake that would work for you is to retard the bread for 8-12 hours, in the fridge in a trash can liner, after shaping and placing in a basket. 

In the summer time I immediately retard the shaped and basketed loaves for 12 hours and they are perfectly proofed for baking the nest morning either right out of the fridge or after warming up on the counter as the oven heats up for the hour it takes for me to get my stones up to 550 F.   To cut this preheat down to 40 minutes, you can bake in a hot DO instead which will get to temperature much faster and you will only be heating it to 450 F or so.

I the winter, because things are so much slower with SD in the cold, I will leave the bread to proof on the counter for a half to 1 1/2 hours, depending on how cold the kitchen is or if i am using a heating pad to keep the basketed dough warm before retarding it for 12 hours.

So if you want to start the oven at 6 AM for a 1 hour warm up and a half hour bake to be done at 7: 30 AM before work, you want to get the shaped and basketed dough in the fridge by 6 PM the night before either right after shaping or after proofing on the counter for up to an hour and a half in the winter,  This means you have to have your starter ready to go at 4 PM (no problem, just feed it before work and let it sit on the counter until 4 PM) and have at least a couple of hours to get the dough through the slap and folds and then through the stretch and folds.before shaping.

The problem comes in if you don't get home from work by 4 PM to get the dough started.   Two ways to compensate for this.say you don't get home till 6 PM is to either include a small commercial yeast poolish with the SD or to adjust the counter proof time and or temperature of the counter proof before the basketed dough is retarded.  Instead of a 12 hour retard you do a 10 hour one and add those 2 hours to the counter proof where things are happening faster.  You might end up wit 3 hour counter proof before retard in the winter that way.

It just takes some experimenting, at each time of year (if you don't have a proofer or heating pad)  to find out what works for you to get the dough out of the fridge in the morning at 85-90% proof and ready for the oven - while you are sleeping.  Whether you let it warm up while the oven heats is up to you and what the dough looks like in the morning. 

You could also get the levain ready for an early morning mix,  get up a couple of hours early and get the dough ready for the fridge retard, let it proof there while at work and then bake it off when you got home.   This early morning schedule would also allow you to do the other way that sort of has a 2nd proof.  Instead of shaping, just bulk ferment the dough in a bowl, in the fridge while at work and then shape and final proof on the counter or heating pad when you get home to bake it later that night.  

Hope this helps