Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

True to her word, Lucy took last week’s baguette bake and tried to improve it seve4ral ways.  She cut the cold time in the fridge from 19 hours to 13 hoping to the keep the dough from over proofing to get better spring, bloom and maybe ears.

She increased the sprouted whole grains for 19% to 29% - more than a 50% increase which help the flavor but probably hurt the possibility of a more open crumb.  She also subbed barley for last week’s Kamut for one of the 5 whole grains.

She increased the size of the bake to include a baguette and a boule instead of 2 baguettes while keeping the baked scald the same size – so the % of baked scaled is smaller this time around which should hurt the flavor some.

To really mix things up, Lucy changed some of the methods the methods too. Instead of a long, cold, shaped proof she went with the shorter bulk ferment in the fridge with shaping the net day after a 1 hour warm up on the counter.  The final proof was 1 ½ hours long when the shaped dough was placed in the fridge to firm up.

Here is crumb of the baguette.  For the rest of the methods of levain build, autolyse and dough development, see last weeks post here

 Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

 After an hour in the fridge, we fired up BO Betsy (BOB), to bake the baguette straight out of the fridge using 1/2 Mega Steam (lava rocks pan only – no Sylvia’s steaming towel pan this time).   The boule was taken out of the fridge when the baguette went into the oven to warm up a bit before hitting a hot DO.  Baking was done at 450 F under steam and 425 F convection - with the steam removed.

Boule crumb above.  The baguette came out much better than last week’s version – better browning, bloom and spring with some ears and the boule came out even better.  It’s a shame we can’t bake a baguette in a DO!  We will have to check out the crumb of these two identical ingredient breads that look so different...... later.   The crumb was very soft.s open as last week with the boule more open and very moist.  The taste is top notch for 30% whole grain bread,  We love what bakes scalds and sprouted grains do for developing a complex, deep, earthy flavor.

 Baguette crumb left with the boule crumb right,

Lucy reminds me to load up on the salad  and i remind her there is always room for desert.