Making Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
Wife Needed Bread to Make Thanksgiving Leftover Turkey and Cranberry Sandwiches for Lunch
I’m looking for any excuse to make bread even if I can’t eat it as much as I would like – at least not yet at any rate. My wife was out of her store bought, fake, whole wheat Oroweat bread that she loves so much so I was able to bake her a loaf of SD and poolish bread to tide her over.
I also got to use our favorite extra tall bread baking oriental pullman pan that Yippee sent me as a gift not too long ago. Yippee is about the best person out there in our bread baking world but that pan is the very best baking essential one could have and hold dear!
This one only came out at 40% whole grains but I swear it has to have more whole grains in it than her claimed 100% whole wheat one she buys at the store. The whole grains were a mix of red and white wheat, rye and oat. No potato flakes this time but I’m surprised Lucy didn’t get some in there somewhere. Oat and Potato flakes are perfect for sandwich breads especially ones not enriched like this one.
The 10% pre-fermented, 100% hydration bran NMNF levain had all of the bran sifted out from the home milled whole grains and HE Flour. The poolish was a 4% pre-fermented LaFama AP flour one at 100% hydration. The dough flour was half LaFama AP and half KA bread flour. The SD Levain took 4 hours on the heating pad and the poolish was started 2 hours after the SD one.
We did a 3 minute autolyse with the salt sprinkled on top getting the hydration up to 78%. Once the poolish and the levain hit the mix we did 2 sets of slap and folds of 125 and 50 slaps each followed by 3 sets of stretch and folds all on 30 minute intervals. Then we shaped the dough into a batard and placed it into the pan for final proof on the heating pad.
It proofed for about 2.5 hours before we baled it with the li on for 18 minutes at 450 f and then 18 minutes with the lid off till it hit 207 F. The last 5 minutes we took it out the pan and finished it on the stone. Because of the kicker poolish it isn’t as sour as our normal SD bread. The crumb has the perfect sandwich loaf look, nice and soft, moist and shreddable. My wife likes it a lot,
That bread looks fine to me on its own. No need to layer it with turkey, cranberries, or anything else (although it does look mighty fine as a sandwich bread too). Another home run from the wizard of Arizona.
this pan has turned out great and this one was no exception. Half of it s already gone for various sandwiches and I'm going to make some salad croutons with some of it too. We have lettuce of all kinds coming up volunteer all over the place and it deserves some decent croutons:-) Glad you like the bread. There is some justice in making a SD in a loaf pan if you make mostly sandwiches
My wife would rather eat that store bought crap as well! It really pisses me off sometimes. I was thinking I need to make something similar to your semi-normal bake above as well.
I made some porridge rolls for Thanksgiving, but have not made anything since I returned as I've been too busy this week getting ready for a job interview I had yesterday and still trying to get all of my spring stuff in the garage.
Ian and the East Coast Gang!
really muted the SD flavor of the finished bread. Most folks still do not like sour bread even though we think it is the only kind worth eating:-) My wife likes this bread and has been eating it every day and if I keep making it for her she will not have to buy the stuff in the store, It also looks more like what she eats shape wise as well. If I made it in wide pans it would be the exact shape of Oroweat :-) The rolls sound like something coming put of the King of Rolls kitchen. I have to admit it does make a fine turkey sandwich. Good luck with the job hunting too. I guess Amazon is bringing a huge number of jobs to LI now too.
Glad you like the bread Ian and Lucy send her best to the Black Ones and their 5 furry friends in the East Cost Pack.
Remind me again how to figure out how much dough to put in the pan. I know I wrote it down or saved it somewhere but can't find it. I want to make a pan bread soon.
Then you put it on the scale and tare it , then fill it with water and see what it weighs. Then you decide how much the dough will proof in the pan. Say it is one of the breads like this one that will rise 90% in the pan. Divide the weight of water by 1.9 ( one for the dough and .9 for the rise) and that is how much dough you put i the pan. When it rises 1/2" - 1" above the rim of the pan in the middle of the pan then in the heat it goes.
Easy as pie!
That makes sense.