Lucy Takes Last Shot at Modern Sprouted SFSD
Lucy has been pretty nuts this week going on about how she thinks the wee beasties in SD are really extraterrestrials sent here by more superior wee beasties to take over the Earth after killing us all and using us as a food source in place of the bland flour and water diet they are on now.
I suggest that we not even listen to her this time since this apparently came to her in a dream she was having about Rin Tin Tin. She swears she is going to write a big buck, adventure, screen play about her dream none the less. That should keep her busy for a awhile.
This is Lucy’s 3rd shot at her take on a modern SFSD bread that has a bit of sprouted multi-whole grain in it and a sprouted bran levain. The 100% hydration levain has 15% pre-fermented flour all derived from the sprouted grains and using the bran for the first stage of the levain build. We used 8 g of NMNF starter for the 2 stage levain build.
This version had a bit less water in it, 70% overall, due it’s less whole sprouted grains in the mix than the other two. Other changes included retarding the built levain for 24 hours and retarding the shaped dough in the fridge for 12 hours and then letting it warm up for one hour on the counter as the oven heated up to 500 F.
We did our usual 1 hour autolyze of the dough flour, in this case all Alberton’s bread flour, 5 g each of red and white malt and water with the salt sprinkled on top. We did 3 sets of slap and folds of 30 ,4 and 4 slaps each and 2 sets of 4 stretch and folds from the compass points all on 30 minute intervals.
This week's smoked meats included a smoked bacon wrapped sausage made from the rest of this weeks smoked ribs chicken and sausage
We let the dough rest for 100 minutes before pre-shaping into a squat oval and then 10 minutes after that doing the final shaping and dropping it into and oval rice floured basket for the immediate dough retard. We decided to put it in seam side up this time and score it rather than seam side down without scoring like the previous 2 iterations.
When we popped the basket out if the trash can liner the next morning, it looked 90% proofed and by the time the oven was hot it was 95% proofed – just on the edge of going too far. We hoped it still had so pop left it for spring and bloom in the oven.
After 5 minutes of lid on combo cooker steaming we turned the oven down to 475 F for another 5 minutes and then down to 450 F for another 10 minutes so we were going for more of a bold bake this time. When the lid came off we were pleased to see that the spring and bloom were very nice and the blisters were thee too.
We baked it for 8 minutes with the lid off before removing the bread from the combo cooker bottom to finish baking on the bottom stone. 8 minutes more and the bread looked brown enough and when tested was 208.5 F so off to the cooling rack it went.
Yes we did peach, pear and strawberry galette for dessert and plenty of salads too.
I was a bit dsappointed when I sliced the loaf in half thinking that the bread wasnlt goinjg to be as open as hoped for - but then I sliced one quarter into slices and all was right in the bread world. The loaf was open, soft, moist and glossy.
The crust had gone soft but was still pretty dark, thin and very tasty -and it was sour and tangy too! Just like the old school SFSD in every regard but it was modern in every way. We will be dipping this one in oil, balsamic,cracked black pepper, fresh basil and grated parmesan tonight woth some manchego, brie and goat cheese
We also made 3 soups this week
Mushroom and chicken green chili sausage
Butternut squash, smoked sausage, corn and wild rice
Green chili, smoked chicken and green chili chicken sausage
Comments
Looks very delicious! Will be there also a picture of the crumb? I would like to see it due to relatively low hydration of 70%.
Happy baking Dab!
Joze
sympathetic to the notion that old time SFSD was some crazy hydration like 60%. But we have seen many breads in the mid to high 60's using mainly AP flour that look very vice crumb wise. Letting it proof properly and getting it in the oven at the right time is even more important. We do like this one a lot but half AP flour likely would have been better crumb wise at this hydration. It is fun to work on quests but when you like whole grain breads the best and are out of them you are even happier when the quest is over:-)
Happy baking Joze - can't wait to see you next loaf!
I'd be haunting your place for these breads and salads and soups. Yum yum. Incredible bread just dandy. I'd be fat, tho if I lived close enough to eat there. lol
control is what controls the waist line more than anything - and self control......both of which are in short supply most always around here. Soups and salads are pretty healthy but much of the rest of the food would be considered toxic in some circles:-) But they would be the square circles which are always wrong, boring and so thin yoi can only see them on 2 planes ! Glad you like the bread and
Happy baking
Thanks for posting these! Next month we will be making soup and bread for 60 people at our Local Tellabration. Lucy deserves a treat!
make chicken 100 different ways. The same goes for soup. Nothing wrong with soup 100 different ways either! Only certain soups I would make for 60 people but these there would fit the bill even though they are are little more complicated than some others - just up the portions by a factor of 20:-) The bread would be perfect for croutons and sandwiches to go with the soup. Good luck with the Tellabration - Lucy sure loves a good story and you have a whole month to get ready!
Happy baking and souping TS
You, the ringleader of the 3 stage build cuts back a full build. How come? When I could finally pull my eyes away from the other victuals, I concentrated on the close-up crumb shots. My style, as you well know. Crusty and dark baked. As I recall Lucy was planning on subterfuge early on by slipping hemp buds into the dough. Was her nefarious scheme exposed before the mix?
Okay, now I can get back to ogling the food. Pass a soup bowl please.
weird. I went to get the hemp seed and I couldn't find them in thedeep freezer. I wnet looking for the day before and found them but the bag they were in with other seeds was busted and stuff was leaking all over the place so I put them in a new bag. The next dy they were no where to be found. Turns out I moved them to the other freezer, in the kitchen so Lucy wouldn't forget them, and was looking in the total wrong place. Next time we will find them for sure now - Jeeze!
Since all the sprouted grains were in the levain I just got lazy. When I sifted out the bran for the first stage there wasn't much left over so I just chucked in the high extraction portion all at once after 4 hours and just stirred it at 8 hours. But we did retard it for 24 hours to make up for being lazy on the build side.
This dough would have made some fine hemp baggies. A missed opportuniuty for sure.
Glad you liked the various vittles. They were fun to make and tasty to eat.
Happy baking Alan
How would you describe the balance between lactic and acetic acid?
long retarded starter, retarded levain and retarded dough.= so a bit mire acetic over the lactic much kike the old time SFSD that had more tang and overall sour.
Happy baking
That's what I had to tell Lexi when she wanted to go out earlier this week at 10 PM, 11 PM and 12 AM!
Anyway, the bread looks excellent and would be perfect for a nice grilled sammie or bacon wrapped sausage sandwich.
Those soups look amazing. Please share your recipe for that butternut squash soup. You will see my latest post soon and realize why I ask.
I had some BBQ at a local place tonight which was okay....nothing compared to your masterpieces.
Happy Baking from Max, Lexi and the rest of the furballs.
of Emeril Legasse here. It is one of my all time favorites but we do it a bit different. First we cut the recipe in half since it is way too much for 3 people, We season the buttenut squash with salt, pepper, onion and garlic powder, Itaiian seasoning, Garam Masala and smoked paprika. When we put them into to bake we also put in on onion sliced in 4 1/2 inch slices ans seasoned with salt pepper and garlic powder. I also smoke the sausage usually hot andouille or not italian and then slice it and then brown it sliced sides down in some olive oil first, then take out and caramelize the onions geting the fond off the bottom of the pan and then a bit f chicken stock to get the fond off the bottom again and then the the corn goes in. I also use chicken stock for the wild rice with a bit of salt. Don't ever use canned chicken stock which is nothing but yellow colored water. We omit the half and half completely. This soup really takes some time but it is one if the best soups ever! I have made it with smoked chicken too. We keep an=dding stuff over the years. This time I tossed in some roesmary, marjarum and thyme and a bit of maple syrup to punch up the aroma. You can't really taste any of them but when they are not there you miss them.
http://www.foodnetwork.com/recipes/emeril-lagasse/smoked-sausage-butternut-squash-and-wild-rice-soup-recipe0.html
This bread makes some great croutons for the soups in 1/2 inch squares, seasoned with a bit of oil and the very same seasonings used for the squash and baked at 350 F till crisp - about 10 minutes.
Lucy says hi to her buddies and happy baking Ian
The whole spread looks amazing!!
I have the same question as Alan, why the 2 stage build?
in any case, the loaf looks beautiful. Really nice bake.
It must have delicious with the olive oil, balsamic and goats cheese! Yummmy!!
Happy baking Dab.
the bread spread was put on hold but I'm thinking about it for lunch today :-) The 2 stage was due to being lazy! We like lazy too - especially Lucy:-)
Between the salads and the soups, all of these white of breads of late make good croutons. Now to get back to some darker shade of bread - we have finished off the last of them.
Glad you like the post and happy baking Ru
Sounds like one of your beautiful packed with loads of goodies rye loaves.
Well whatever it is, i'm sure it'll be great :)
Looking forward to seeing it!
Happy baking Dab
How does this beauty taste like? Tangier of less tangy than your usual breads? The meats look tempting but I might not eat any of them to eat the whole galette!
How many entries are legal for Homemade Bread Day?
time sour of SFSD. It is tangier than most of our bakes with the 3 retards of starter, levain and dough, even though the process is the same. With white bread, the tang stands out more than it does with whole grain breads.
We love galettes too - they are one if our favorite desserts - the combinations are endless and when the fruit is ripe you don't have to add much sugar at all to make them tasty.
Glad you liked the bread and here is a slice of galette just for you Job - happy baking
I already have ideas on what to bake for the day. I'm excited to see what other TFLers will come up with.
they at least have to claim they were made at home or in someone else's home. Good luck and happy baking
I was recently in London. Went to a wonderful little restaurant. The waitress was a fantastically bubbly young girl with a very heavy Eastern European accent. You could tell she was on a real learning curve with her English.
She brought out an absolutely marvelous bread with superb English butter.
I was in heaven, and asked her what kind of bread it was. She smiled and in her heavy accent said it was a specialty of the chef - "Sourdogg". . .
a days for all kinds of reasons. So it is odd for a chef to make his own for his guests - good for him - way cheaper than buying it. It must have been a half decent place to eat I'm guessing and you were lucky to run across it. Some day the wee beasties will, once again, rule the world like they once did so long ago - they already do at Lucy's house:-)
Happy baking
with an amazingly open crumb! I love this one!
sprouts for a 100% whole sprouted grain bread with rye, white and red wheat, spelt, oat, buckwheat and Kamut. Lucy hasn't figured out the recipe for add ins and hydration so don't know if it will be a tinned loaf or not. I'm thinking it will be a packed loaf at 100% hydration though. Going from simple to less so.....
Glad you liked this one and happy baking Danni