Lucy Takes Another Crack at a Modern Sprouted SFSD

Not quite a year ago Lucy took a shot a sprouted SFSD that had a bit of sprouted whole grains here

http://www.thefreshloaf.com/node/41346/sprouted-sourdough-white-bread

It had 4 sprouted grains of emmer, wheat, rye and spelt at a bit over 23 % with a 13% pre-fermented bran levain, 73% hydration with KA bread flour and LaFama AP for the bulk of the dough flour.  This one is similar with 4 sprouted grains of red and white wheat, rye and spelt, 10% prefermented sprouted bran levain, 72% hydration with Winco bread f and Lafama AP for the dough flour.

This one we retarded the 100% hydration bran levain for 8 hours rather than 16, the autolyse was the same and the dough was not retarded at all unlike the 16 hour retard last time.  This time we added 1% each of diastatic wheat malt and red rye malt to the autolyse since we had just made some of each not long ago.

Amazing how much darker the bran levain is than the dough flours.

David is working on his old school SFSD quest so Lucy though she would continue her Modern Sprouted SFSD one.  Another small difference was in the way we developed the gluten this time.  We did one set of 40 slap and folds followed by 3 sets of 4 stretch and folds from the compass points - all on 30 minute intervals this time.

We then let the dough rest for a half hour of bulk ferment before pre-shaping into a boule using stretch and folds followed by another set 10 minutes later.  We then placed the bole into the rice floured basket seam side down so we could bale it seam side up in the DO without slashing like last time.

Maybe a bit over proofed?

After 2 hours of sitting on the counter to proof we fired up the oven to 500 F preheat with the DO inside.  When we un-molded the dough onto parchment on a peel it was exactly 8 hours after we removed the levain from the fridge.

After 1 minute of lid on steaming, we turned the temperature down to 450 F for another 17 minutes of lid on baking.  When the lid came off, we saw that the dough had sprung fairly well so we continued to bake at 425 F with the convection fan turned on.  After 5 minutes we removed the bread from the bottom of the combo cooker.

10 minutes later the bread had browned up nicely and tested 2o8 F on the inside when we removed it to the cooling rack.  For some reason it didn’t splat as much as we thought it would and it did not blister at all since it wasn’t retarded and cold when it hit the heat-  but it smelled great as it cooled. The bottom was more brown than the usual retarded loaf as well.

 We will have to wait and see how the crumb came out compared to the previous attempt 10 months ago.  The crust went soft as it cooled.  This one is wonderfully sour with a tang but I didn't taste it until 16 hours after it cam out fo the oven and these breads get  bit more sour as they age.  The crumb is irregularly open, soft, glossy and moist.

Little Miss Floozy herself

With the whole sprouted grains it has a much batter and complex flavor than the SFSD of late or old.  The crust isn;t as dark as I would like but a few more minute in the oven would take care of that.  I'll take the modern version over the old just for the flavr alone!

Remember to have a salad with that AZ sunset