Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

Earlier this week, Lucy posted her 10 things to think about when trying to make a healthier, better looking and tastier sourdough bread.  We all know that there are dozens and dozens of ways to make breads of all kinds with none being right for everyone.  But, wouldn’t you know it, the virtual ink wasn’t even dry yet and Lucy was out there trying to do something different.  Oh my!

I told her,if she did that ,folks would think she was somewhat of bigger floozy than we already know she is and that she should stick to her method for at least one bake, even if just for some cover she would likely need later.

Starting bake day with a good breakfast is a must around here.

So for once, I was able to get her back on track but only by threatening to put her back on dry food instead of the Filet Mignon, Bacon and Cheese food she has been getting lately to clear up some of her health problems, which seems to have worked by the way.

So this bread has s 16 week retarded starter, a retarded levain and long retarded bulk ferment.  The gluten development and final proof of the dough were done at a relatively high temperature of 88 F.  The 3 stage levain was built with the sifted out hard bits of the 4 sprouted grain flours.  The whole grains are almost 40%, the pre-fermented flour a small 11 % and the hydration a respectable 75%.

It sure sounds like some thing Lucy would do and reflects her post earlier in the week here   Lucy’s Favorite Methods To Make Healthy and Beautiful Bread.  We did a 1 hour autolyse of the dough flour and water while the levain warmed up after a 24 hour retard.

We did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 slap and folds on 45 minute intervals before going into the fridge in an oiled, plastic covered bowl for 21 hours of coldly coordinated, bulk ferment. We can't tell any difference in slap and folds or stretch and folds but the slap and folds are more fun and make more noise of course.

This week's dessert was an almond cake.

We did a quick pre-shape into a boule as soon as it came out of the fridge and then., after an hour warm up, we did the final shaping for a 1 hour final proof at 100 F..  Once un-molded and slashed, we slid it into the combo cooker preheated to 450 F for 18 minutes of steam.  Too lazy to do Mega Steam

This weeks's special Mexican treat was turkey tamales with crema, pico, guacamole with red and green combo salsa and cilantro for garnish and black beans refried for a side.

Once the lid came off, we turned the oven down to 425 F, convection this time, for 5 more minutes of dry baking, then took the bread out of the cooker and continued baking another 12 minutes until the bread thumped done on the bottom.  It bloomed, sprang and browned boldly enough for a home baker but we will have to see how the crumb came out after the bread cools for a nice lunch sandwich if we make one  It smelled wonderful once the lid came off  - a good sign indeed.

The crumb came out open, soft, glossy and moist.  We caught this one proofed just right - one of the advantages to doing a bulk ferment as opposed to a shaped proof.  The hot final proof outside, that was a bit longer this time,  helped.  This bread is one of the best tasting white breads we have managed to date,. If you don't normally prefer white bread you might like this one with 40% sprouted grains and if you don't prefer whole grain breads - you might like this one for the same reason - it's only 40% sprouted whole grain.

The crust went a bit soft as it cooled but it was thin and delicious and the chew was perfect.  The crumb tasted complex and no one will ask you if this is a sourdough bread - they will know it is and I hope it goes a bit more sour by tomorrow.  This bread is marginally better than our non sprouted 30% whole grain take on David Snyder's SJSD which is saying something.

It went absolutely perfect with today's left over lunch from last night's dinner - Guinness Irish Stew - Yummy indeed!.

 Lucy says to grab a salad with that almond cake