White Bread For White Teeth

Yesterday was teeth cleaning day at the dentist.  I usually bring in a few of my last couple 3 weeks bakes for them to sample for their lunch.  This time I put in a Nelson Mandela Rye, the 50% whole multigrain sprouter and the seeded 30% multigrain sprouter all from the freezer.

But I was getting down to the end of the NMNF starter and needed to refresh it after months and months of being untended in the fridge.   I thought a quick white bread would be perfect to trade for some white teeth.

This was 11% pre-fermented whole multi-grain flour100% hydration  levain with the bran sifted out for the first of 2 feedings using 10 G of NMNF starter – 10 hours total.  The multi-grains were equal amounts of spelt, rye, red and white wheat with some barley to round out the mix.  This was the only whole grains in the mix with the rest being LaFama AP to really make it a white SD bread.

Then I messed up.  I was calculating the water for the 1 hour dough autolyze and missed the mark on the long side.  I wanted 71% hydration but this one came out to 80% overall – pretty high for an AP white bread that isn’t panned up. 

  I knew right off it was pretty sloppy with the first of the slap and folds so I went back and recalculated and found the error.  Rather than add AP flour I decided to pretend we were in Portland and doing a sloppy wet Forkish WB instead.

It did get a bit more structure as the slap and folds and stretch and folds went along but it was not quite right and still too wet for even one of these kind of breads.  Still, after 6 rounds 20 minutes apart, we let it rest for a half an hour before shaping it and plopping it into a rice floured basket

 I then had a great idea.  Since this was only going to be in the fridge for 8 hours and then on the counter the next morning for 2 hours before hitting the heat, much less than our normal and baking straight out of the fridge, I thought it might be a sloppy mess after warming up and a terror to slash.

So I dumped it out of the basket, quickly re-shaped it and plopped it in seam side down so I could bake it seam side up without slashing it all the next day.  I wish I would have re-rice floured that basket.  With such a wet dough, it did stick pretty good when I went to un-mold it – and then it spread out like ants attacking a bison.  It a;so was a bit over proofed too, but nit horribly so.

Chicken Stir Fry.

Oh well, on the parchment and in the DO it went for 18 minutes of stream at 450 F.  We were disappointed when the lid came off and the spring was tiny with no cracking or bloom at all.  We then turned the oven down to 425 F convection to brown it up.  18 minutes later it had sprung a bit more blistered and browned up nicely with an internal temperature of 210 F.

For some reason the bottom blistered the most.  I didn’t get done in time to cool off before I had to head out to the dentist 5 minutes away so I left it to cool.  It did smell grand so, when I got home, I bagged it up still warm at 100 F and ran it back up to the dental office.  When I delivered it she said she was going to slice it up and they were having it for lunch right then and there.

I’m guessing it was OK on the inside and fine for some kind of lunch – A SFSD smell with a blistered bottom and a wonky, non-cracked exterior.  Hope it tasted good to make up for the oddities.