14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge
We love this time of year. It is the time the first cherries come out in the stores from CA. They aren’t the great trasting cherries from the Pacific Northwest that come a bit later but they are perfect for one thing - converting the YW from apple tom cherries. We just love the cherry color the YW takes on from being fed these little jewels.
Since we were running low on bread after the Wine Wee Beastie Kill Off last Friday, we need a quick bread that would tide us over till Friday. So Lucy came up with a fast one. All the levain liquid and was YW and the levain was a big one – 40% pre-fermented LaFama AP flour. We would never do this with SD but YW is different.
There was only 14% sprouted whole grains in the dough flour and it was the overlooked varieties – so no rye, spelt or red wheat. We used Pima club, white wheat, oat, buck wheat and emmer.
Once the YW levain had sat on the counter for 10 hours at 84 F fermenting away we retarded it foe 12 hours in the fridge. The next day we added a bit more water, some more AP, 10 g of rye SD and the milled whole grains to get the overall hydration to 72% with 2% salt. We started off with 30 slap and folds to get everything mixed and then did 5 sets of stretch and folds all on 20 minute intervals.
We included a 30% dry weight porridge of quinoa and steel cut oats on the 4th set of stretch and folds to get the overall whole grains up to 37%. We let the dough sit on the counter for an hour bulk ferment before shaping and panning the dough inti a cocktail loaf tin. We let the dough proof on the counter in a plastic shopping bag for 4 hours when it rose 50% before we placed it in the fridge for a 9 hour cold retard.
It rose another 20% in the fridge but still required a 2 hour proof on the counter to get it to 90% and ready for the oven. We decided to bake this bread in the Mini Oven for the first time this summer using 2 of Sylvia’s steaming cups with a dish rag inside and half full of water for steam.
We steamed at 450 F for 13 minutes and then baked convection for 20 minutes at 425 F till the inside read 205 F. Since the spring was so good and the top was close to the elements on the top, we covered the top crust with aluminum foil 5 minutes after the steam came out and then 5 minutes later baked it upside down out of the tin for 10 minutes to brown the side that were against the tin.
This loaf came out as boldly baked as one would achieve without burning it. Can’t wait to see how the crumb came out. We expect it to be a sandwich style crumb with that large porridge in there. We also want to see how much of the SD came through with no SD levain used to beef it up first.
The crumb came out as we expected – sandwich style but it was super soft and moist too with a subtly slight sour hint that came through. The crust was also a huge success and the tasty crunchy crust was worth the near burning. A very good bread all around for not much effort, cost and time. We like it a lot.
Where is that beet and walnut salad?
Comments
It is indeed the boldest bake you can get without burning. How did you figure out the timing? And why switch to a MO this time? Is it getting hot in AZ? I have no confidence in using mine to bake bread simply because I don't "know" it well enough. It's mainly used for the kids to toast bread and their other baked snacks.
I like the way you speak on behalf of you and your (imaginary) helper - "we". She gave you that many ideas? Really? :-)
Happy Baking DBM
and get steam in the MO but have found it to bake as good a bread as the Big Oven . We bake most everything in the MO in the summer time and we use the grill or smoker for just about every meat or fish on the menu year round. I have a 7" height and 12 " square to bake in.
Besides Sylvia's steam, my smallest enameled DO fits in if I take the top handle off the lid and plug the hole woth a piece of chopstick and I can over turn a SS mixing bowl over the dough for steam too. You just have to get the dough size down to 750 G and be ready with the aluminum foil of the top gets too dark or you can just turn it over. Mine has convection bake, broil,. bake and toast - since it is a toaster oven first:-) It puts the best blisters on bagels too or any other bread.
There really isn't anything it can't do as well as a full size oven. I just take it out on the back porch and put it on top of the smoker since they are both electric and close to the plug.. It cuts the cost of baking or cooking anything about 3/5th. I figure if Pal can bake with no oven then we can bake with one named after Mini Oven:-)
Lucy and I are a team and she is never more than two feet away. She comes up with the formula for each week's bake and gets to laugh and make fun of me when things go...baking bad. Even though she is German by heritage being a Doxie Dog, she only speaks Swedish (her Mom was a Viking Knife Fighter) and I don't so we use Google translate a lot, otherwise, we pay no attention to what the other one says - a perfect relationship!
I brushed the top of this one with water when it came out of the oven to soften the crust some but it sure is some kind of tasty crust. A fairly healthy hearty bread that is fun to make.
Glad you like post and happy baking Yippee
I'm a bold baked sandwich bread fan too. Looks so tasty! Will you continue last week's BBD bake sans vin?
here is a picture of thsi bread upside down in it
I have been baking bread in it in the summer time when I take it out side. Every thing that goes in the big oven goes in this one when it is hot - just smaller sizes. It is plenty big enough to make a dinner for 2- 4. It cost about $99 in 2010.
I did continue Last Fiday's bake for a slightly different bake today. I used the same comb shapes this time filled with sunflower seeds and put them in the bottom of a basket comb side down along with some balls and ropes to make a Chacon out of it with some pepitas in the bottom strategically placed to hopefully make a nice design. My wife has decided to give it away to a friend grieving over a brother who has passed ..........so I won't get pictures of the inside - so it might not be the bread for BBD #83. 2 tries so far and and no bread to submit:-) We never give up though
This kind if oven might work for you Job. It makes great bread and anything else I put in the oven - Happy baking .
Nice sandwich type loaf, but way healthier.
Why did you add the SD? Was it just for that hint of sourness we like?
I wish i had access to as many grains as you do i would try more of your recipes.
well and have access to just about anything at any time at a decent price - including grain:-) We put the SD in there for two reasons. I wanted to see if the SD tang would come through to mellow the sweetness of the YW just like we use YW to mellow the tartness of the SD. Plus the SD will give the bread even better keeping qualities than the YW does on its own.
This bred is pretty healthy and has a lot of GF grains in it too. Very tasty - can't wait to have it for toast this morning. - you would like it
Happy baking 007
The MO is a good idea for summer when most of the cooking is done outside. Might have to find space in some spot with no air conditioning.
you keep the size down a bit. Perfect for the AZ.heat.It is also fun to work out how to do everything in it.
You will like one . It is perfect for me, my wife and daughter and it makes toast too!
Happy baking Stu - We don't enough with YW as we should
That's might nice for a "Simple Quick" bread :). I think your simple breads are still 100 times more complicated than most folks but since things come so easy with your baking apprentice helping no wonder!
This does look like a perfect sandwich bread and probably would make a great grilled cheese with some bacon thrown in for good measure!
I've been too busy since trying to catch up from my travels but did bake some porridge polenta buttermilk rolls last week but haven't had time to post yet.
I've been meaning to create a new YW starter now that the cherries are starting to show up so that needs to happen soon. I need to start working on something tonight since I sliced my finger this morning cutting into one of my rolls which are a little past the expiration date and hard as a rock. Still moist on the inside from the porridge and good enough toasted though :).
Happy Baking and hi from Lexi, Max and the rest of the East Coast Furrballs to you and Lucy!
no fruits, nuts or seeds. It did come out nicely after the wine fiasco:-) Hopefully it will tide us over for 10 days since today'e more complicated bake will be gifted away.to a friend.
Nothing worse than hard rolls except maybe hard biscuits:-) Time to get baking Ian!
Lucy sends her best you and your pack - she got back from beauty salon yesterday so is looking and smelling better than usual:-)
Happy baking
I love the crumb shot. Looks so hearty and has that nice dark crust over the top of it. I haven't yet done any loaf pan breads, save for the 2 dessert breads that I've made this past year. Someday though. Probably start with a simple pain de mie.
alan
Better to put San Joaquin or any of you other baguette recipes in the pan if you want simple:-) I am a crust man too and this one is very tasty indeed. I made a bologna sandwich for lunch and it was terrific. We don't do a lot of porridge breads anymore but this one was tasty.
Can't wait to see our next bake.
Happy baking Alan