Lucy is More Famous Than I Thought
Over the last 5 years Lucy has baked a lot of bread. Little did I know how famous she has become as a bread baker. At the wedding, I can’t tell you how many people come up to me and said I’ve had Lucy’s bread before and it was great! I thought how can this be, I don’t even know who this person is.
Well, it seems that my daughter and son in law over the years have been taking Lucy’s bread back to New Mexico, Chicago, Denver, Texas and who knows where else and the friends have had the chance to taste Lucy’s recipes and have been following this blog. Several are now baking bread, even SD too!
The bread for a wedding reception appetizer was a hit as was the dipping sauce. The guests wolfed them down, Including the large, 4.5 pound, signature H slashed bread pictured first, after her new last name - a sprouted 6 grain SD miche which was the centerpiece of the table until it was sliced up and eaten.
I did get to take half of it home until my sister in law from Texas and my nephew from Chicago split it and took it away too! I did have a quart of pipping sauce left over but no bread to dip in it. So, I made a couple of 6 grain SD loaves which my wife latched onto for gifts. I’ve at least started some pizza dough yesterday for pizza tonight!
The two loaves were 10% pre-fermented 6 grain SD with the 10% whole grain all in the 100% hydration levain. The bread came in at 78% hydration with 2% pink Himalayan sea salt. The levain was made with a bit of new NMNF rye starter but was stored for a week in the fridge before using.
The dough was not autolyzed or retarded but was ready for the oven 8 hours after the initial mixing. It smelled wonderful as it baked. It is nice to have the wedding behind us and be back to a more normal schedule. The Newlyweds are off to Hawaii for their honeymoon - the same place my wife and I went 30 years ago – even the same Islands, Maui and Kauai. How so much life changes as so much stays the same.
Lucy reminds us to never forget the salad - so we enjoy them often.
My personal favorite bread of the wedding was this Seeded Multi-grain SD Chacon!
On how to make your Seeded Multi Grain SD Chacon.
Can you ask Lucy from me?
6 sprouted grain 100% hydration levain using spelt, rye, oat Kamut, Red and white wheat made from a bit, 10 g, of NMNF starter. The overall hydration was 75% with 15% each pepitas and sunflower seeds. 2% pink Himalayan sea salt. The overall whole sprouted grains was 20% so 8% was in the dough flour,. No autolyse of the levain or dough so this is a one day bread if you make the levain overnight the day before. 3 sets of slap and folds on 30 minute intervals of 60. 10 and 4 slaps. a 1.5 hour bulk ferment with folds from the compass points at the end. The a 20 minute rest and final shaping. The center is knitted roll surrounded by 8 small balls in the bottom of the basket using a bit of bench flour for each to keep them separated using a total of 1/3 of the dough. The the rest of the dough is formed into a boule and placed on top of the knot and balls. It proofed for about 2 hours before hitting the stone with mega steam for 20 minutes at 450 F and then 16 minutes at 425 Convection once the steam came out. It was 208 F when it came out of the oven. No retarding of the
Chacon, that Lucy named after the Fresh Lofian Tom Chacon from Colorado, is the perfect shape technique for those special occasions when a special looking bread is required. If I had a bakery I would make my special loaf of the day into a Chacon to set it apart from the rest of the bread. It is almost too pretty to slice though:-)
I'm glad you liked it. It was my favorite as well. Happy baking Abe
I am so glad that the wedding went well and that Lucy is world famous! She deserves it with the delicious concoctions she comes up with. Tell Lucy congrats and give her a pat on the head from me!
so today is much better day for her. She did well for her age for sure and doesn't seem too worse for the wear and tear. She really hates the vet now! She isn't too happy with me either and she isn't in the recipe mood yet today but I got a levain going last night before bed just in case she changes her mind and I will grind up a selection of whole grains to see if she comes out of her I hate you attitude later today. She is a pip!
I'm glad you liked the breads they were a hit for sure.
Happy baking Danni
This seeded multi-grain SD chacon looks spectacular. Who doesn't love a good loaf of bread for any occasion? Was Lucy present at the wedding? You must be a proud dad and a proud bread slave driver. I'm happy you're back in this space; so much stays the same is a good thing.
bride and mother of the bride said no way so she was left at home to sulk all day and night! She was pretty hungry and relieved when I got home about midnight. Everyone asked about her though so she was there in spirit. Bread is perfect for any occasion for sure! Glad you liked these. Never had so many loaves disappear so fast:-)
Happy baking Flour.ish
...on a successful wedding. All the best to the newlyweds! And congrats on hearing compliments from far and wide on the breads you and Lucy produce. Funny how a hobby can turn into a passion and take on value beyond simple confines of home.
We value your participation here, too, and look forward to each blog and reply. Take care,
She is glad the wedding is over too. The wedding was great in my book. I wanted good food and wine in a beautiful place outdoors with good weather. The weather was fine, the food was grand, and this place reminded me of Tuscany so I was pleased when everything came off without a hitch
Bread baking would be a bigger thing for me if I wasn't diabetic and retired for many years. It is still a big deal for Lucy and I even if we only bake 1 loaf a week - each one is a bit more special. I'm glad you liked the post and
Happy baking Cathy
Congratulations to the newlyweds, and to the apprentice and master for the great team work! Looking forward to the next masterpiece!
been impressed with their friends. They are all so smart and accomplished in their own right and shows how important who you hang out with really is. The world we be their oyster for sure. They have it all figured out in their mid 20's, who knew that was even possible, and well on their way to success in whatever they do..... and they all do a lot ...unlike Lucy and I:-) The next masterpiece is just around the corner for any Fresh Lofian worth their Pink Himalayan Sea Salt!
Thanks for the Congrats and the very best to you and yours Yippee!
Congratulations to the bride and groom and best wishes for the future. They are so lucky to have the gift of such lovely breads for such a special occasion provided by such a talented duo.
I think we are all very happy to see you baking and posting again dabrownman (& Lucy, of course!) :)
I making dipping bread for the wedding. I would have thought she wanted me to pay for it instead but heck never look a gift horse in the mouth:-/ It was a fun project for Lucy and I never get to mess with that much dough at once. Thanks for the congrats these two are having a good time in Hawaii to start off their' official' life together.
We like being back to our old posting ways too!
Happy baking Leslie
Great to hear that the wedding was a success and nice that everyone enjoyed some of your famous bread or should I say “infamous“ :).
Great to see you Baking again and look forward to those pizza shots!
Max and Lexi and the rest of the LI gang give 2 paws up to all your baked goods and wish Lucy would send some of that warm weather their way!
it should be but we are nit complaining. The tomatoes are doing grand, Lucy picked the 2nd one yesterday and all of the lettuce is up a trying its best to make a salad by Christmas. I usually shoot for salad by Thanksgiving but it was so warm, so late I put off planting. It will only be micro greens by then. Today after 2 hours if slap and folds I was a bit shocked to see that there wasn't any fermentation going on even though the levain seemed nicely active. Then I noticed the levain still sitting on the window sill ....tat Lucy forgot to put the levain into the mix:-) She must still be loopy from yesterdays teeth cleaning!
She sends her best to the Black Pack on an Island so far away and to the 5 furry ones too. Hopefully she will pick up the slack the rest of the fermentation period. I've nevr developed the gluten before addign the levain before!
Hope all is well with you and yours and
Happy baking Ian
Sorry for laughing but I can just see the look on your face once you spotted the levain on the window ledge! I wonder if you are going to end up with a huge open crumb structure.
where Lucy was. It is perfectly fine to kick your apprentice when they screw up and deserve it but you can never kick a dog! Luckily for Lucy she is both and was conveniently out of range:-) I said to myself this gluten will be well developed but the holes will be very small, even a bit retarded, if bakers can still that word :-) Getting old is not as fun as being young but we have a built in excuse for the stupid stuff we still do.
But I'm sure the bread will turn out just fine...
at any rate and I'm sticking to it till it doesn't work anymore.
second photo, looks like a cheese loaf covered in sprouts on hummus. Thanks.