Toady Tang Zhong Multigrain Sourdough Boule

Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all.  She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.

You never know what Lucy will come up with next.  These Toadies contained; oat bran, wheat germ, steel cut oats, potato flakes, sesame, flax seeds and corn meal to make up the total 45 g used.  These were ground up in a mini mill to flour consistency before separating out 20 g for the Tang Zhong and 25 g to toast and add to the Tang Zhong after cooking.

We wanted to up the flavor, sour and whole grains of our last white bread bake and this bread at 30% whole grains, Toadies and no YW to offset the SD should fit the bill.   We were really debating putting some prunes nuts and seeds in it too but decided to go with bread that didn’t have bits in the crumb

Lucy did add some potato water for the liquid though since we have forgotten to add it to our last two bakes and with the potato flakes in the Tang Zhong she thought it was a good fit.  Since we were using 10%, at best protein AP with additional low gluten ingredients, we put in 10 g of VWG to get the protein up a bit.

The other change was that even though we built the SD levain the day before and refrigerated it overnight, we did manage to make bread the next day without retarding dough in bulk or shaped as we usually do.   We figured it would be less sour than usual but we were running out of time to get the bake done on Friday with the bun bake the day before getting the way.

The method was nearly the same one we have used of late with a 30 minute autolyse that included everything with the SD levain this time with the only thing held back and sprinkled on top was the salt.

We did 2 sets of slap and folds of 8 and 2 minutes that were dome 15 minutes apart and 3 sets of S& F’s done from the compass points twice this time on 30 minute intervals. The dough was then allowed to ferment for 1 hour before being shaped, placed in a rice floured basket and wrapped in a trash can liner.   The bread then proofed for 5 hours.  We did all of this on a heating pad since the kitchen was 68 F.

The razor stuck on the bread when slashing causing a nasty slash job and we should have refrigerated it for the last half hour to make slashing this wet dough easier.   But, un-molded on parchment, on a peel,  into the 550 F oven it went on the bottom of 2 stones, one above, with lava rocks in 9x13 Pyrex pan, half full of water, bubbling away on the rack below. 

2 minutes into the mega steam we turned the oven down to 500 F.  It stayed there for another 10 minutes when the steam came out and we turned the oven down to 425 F, convection this time.  We rotated the bread 180 degrees every 5 minutes and 15 minutes after the steam came out, the bread read 207 F in the middle so we removed it to a cooling rack.

How did that cranberry, pear, apple, ginger pie get in there? One of our favorites!

Total baking time was 27 minutes where it browned up well, sprang OK, bloomed a little and developed some small blisters.  The crust came out of the oven crisp that went soft as it cooled.

The crumb was; very open with irregular holes, soft, moist and very glossy.  But the best part is the medium, tangy taste that is deep in complex flavors, a little nutty and seedy with toads in the background shining through.  This is the best tasting white SD bread we have made for a long time.

Had it toasted for breakfast today but can’t wait have it for dinner, with EVOO infused with basil, Parmesan and cracked black pepper, some cheeses, a salad and fruits.  Here is the lunch shot with home grown, cherry tomato covered salad, Japanese black rice, turkey stuffing, avocado, carrot, celery and red pepper sticks half a banana, a few blackberries and a fine smoked pulled pork sandwich with smoke Gouda and pepper jack cheeses.

Formula

Don't forget the salad that goes so well with just about any meal - this one had slivered almonds on top!  Yummy with some buttered SD bread too!