Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

We ground 3 times as much whole grain as we needed for the last bake so that we could test the notion that flour has to age after it is ground if not used in 24 hours.  So this bake has the whole grains as the last bake and the same add ins too.  The add ins have been hanging out in the fridge for a week.

Still, Lucy couldn’t help herself and made some changes.  The YW levain was less pink since it was refreshed with white AP flour from last weeks levain left overs that were hanging out in the fridge all week instead making a new one with equal parts of YW and flour.

Instead of making the SD levain with the milled multigrain flour from last week, we used home milled whole rye to make it.  Last weeks bake didn’t have any rye in it at all and to keep the whole grains nearly the same; 50% this week and 55% last week, she thought a little whole rye wouldn’t hurt.

As you can see, this dough was overproofed - hould have baked it straight out of the fridge.

Instead of shaped proofing for 20 hours in the fridge and then letting it proof for 3 hours on the counter for 24 hours total, we did a 21 hour bulk ferment in the fridge and a 12 hour shaped retard too before doing a 1 1/4 hour warm up on the counter before baking for 34 1/4 hours total = 12 hours of cold longer than version 1.  Instead of using apricot soaking and coconut water we used potato water for the dough liquid this time.

Instead of baking on a stone with Mega Steam Lucy decided to bake this one on a stone covered with the bottom of the aluminum DO as a cloche.  She also shaped this one as a boule and the last one was a wreath.  She also put all the poppy and sesame seeds inside this one instead of having some on the out side like the wreath,

But everything else was nearly the same!  We did notice some differences though.  The wreath hardly proofed at all in the fridge over the first 20 hours and this one more than doubled in volume over the 21 hours of bulk ferment.  Why this was the case we don’t know – maybe it was the potato water, rye SD levain and 5% less whole grains?

We did our usual autolyse slap and folds and stretch and folds where the add ins were incorporated just like last time and the temperatures for preheat and baking were the same just like here

Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

Apple and Plum Galette on a shortcrust pastry.

We left the DO cover on for 20 minutes this time, 5 minutes more steaming time since the dough was stikk cold and the DO is slower to transfer the heat to the dough than the Mega Steam does.  In 30 minutes it was done.

The great thing about balking on a stone and covering with the bottom of a dutch ovenas a cloche is that you don’t have to worry about the bottom burning or dumping the bread out of the DO so it doesn’t burn the bottom.  This is so much easier I don’t use a DO the standard way any more.

It sprang and bloomed OK, and it did brown up nicely, with small blistering, after the lid came off.  It smells terrific.  All those grains, fruits, seeds and nuts mix together to make for a very aromatic bread as it bakes.  Will have to wait for the lunch time to see how the crumb came out.  The crumb came out much more open than version one probably because it wasn't rolled out, cut in strips and twisted twice:-)  It is also more soft and moist too ut no sour like version 1   Tastes the same as version one but maybe more earthy with the rye in there.  Just delicious.  Half of this loaf went to one of  my wife's friends right away. 

The sky was on fire

Formula

Yes!  A two person Chicken Pot Pie

 Lucy says not to forget the salad.