Wow! 2 Breads for a Friday Bake
My daughter is going to party with a bunch of her Chi Oh Friends from college tomorrow and they are making Bruschetta. Guess who gets to supply the bread by request – Lucy! Ever since she made her way to the Pumpkin Cover, she has been in big demand – at least in her head.
I told her the Punkin’ Thing is like being on a milk carton but she wasn’t buying it largely because she said she hasn’t gone missing – and I said yet! One of the breads has to be some kind of light whole multigrain SFSD.
My daughter thought one ought to be a similar bread grain wise but with some EVOO, sun dried tomato, garlic and rosemary bread like our pizza dough. Lucy thought that one should be a yeast water and SD bread…. just to make it taste even more different and give us a chance to use the long neglected YW hiding in the back of the fridge for months on end.
Then we could refresh it and let it sit for a few more months as we made one SD bread after another again. Lucy says that YW is too stupid to know it is being neglected, abused and taken advantage of but she looked a bit shocked when I told her that was exactly what the YW says said about her too.
Both of these breads were made with the same 5. whole grains Kamut, spelt, rye, red and white wheat. The YW bread levain had 24% pre-fermented flour using Lafama AP flour. After 8 hours, the 100% hydration YW levain was stirred down and 4 g of NMNF rye SD starter was added. The levain was then fermented for another 8 hours.
The whole grains for the YW dough flour totaled 19 % and the remaining dough flour was 50% Lafama AP and bread flour. The 1T rosemary, 2T sun dried tomato and 1 clove of garlic were to taste. It was a great dough to work with because it was 71% hydration overall. We used 2% pink Himalayan sea salt.
The SD bread levain was a, 12 hour, 3 stage. 100% hydration bran levain for the first stage, using 17% pre-fermented flour. The next two stages were high extraction portion of the whole grains. The rest of the dough flour was Albertson’s bread flour.
Both of the breads had the same gluten development of 40 slap and folds, followed by 3 sets of stretch and folds all on 1 hour intervals. The YW bread was then shaped into an oval
This week's galette is our very favorite one Apple, Snockered Dried Fruits and Fresh Ginger
The SD bread was not retarded and placed into a rice floured basket for a counter proof. Both of the breads wee baked at the same time. The YW bread was baked in a DO and the SD bread was baked on a stone with Mega Lava Rock Steam so the oven had both baking methods going on at the same time – a first even for Lucy!
The white bread is more lofty but the herbed one is more open and has more irregular holes. Who knew?
We did 5 minutes of steam at 500F then 13 minutes at 450 F. We then took the lid of one and removed the steam pan for the other, turned the oven down to 425 F for 14 more minutes of dry baking when the bread browned up. Both breads read 208 F when they were removed to the cooling rack.
The herb YW bread smelled better and blistered up nicely like a cool retarded white bread should but the SD bread rose taller, bloomed a bit more and got a shade darker than the YW bread. Both were perfectly acceptable but I would guess the crumb on the SD will be a bit better too.
We will have to wait on the crumb shots tomorrow since my daughter only get half of each bread for her soiree with the girls. Both of these breads are tasty and oddly the not as tall, herb bread is the more open one.
My wife and I might have to have the same dinner as the girls. The SD bread toasted with butter, red raspberry jam, goat brie cheese and egg, sausage and thick apple wood smoked bacon made a fine breakfast sandwich.
Lucy says - Don't forget that salad or maybe two of them
Comments
Lucy really spoils your daughters (and her friends, it seems). Some pretty lucky gals to be parting with bread from a four-pawed professional like Lucy. My little four-pawed "helper" in the kitchen is still in the apprentice stage of her baking career, but I can barely even rely on her to weigh the salt. Any advice for whipping a young pup into baking shape ?
Glad you got to throw in some whole grains even for a bruschetta bread. Wouldn't seem like a proper dab bread without them.
up together so Lucy takes care of her. Lucy was Baking Apprentice 3rd class for 10 years. She didn't move up to 2nd Class till a couple of years ago. I'm not sure she will ever make BA 1st Class. You just have to stick with them no matter how awful they seem to be. They eventually come around if you and they live long enough. Plus they are warm in the winter time.
White bread is taken to another level taste wise with a of mixed whole grains. Something Lucy learned from David Snyder long ago.
Glad you liked the bread and happy baking LS
in her place after that little exchange with the YW :)
I've been looking forward toseeing the garlic YW/SD bread, since you mentioned it. I thought the idea of making a YW and SD levain was interesting. What kind of YW did you use?
They both look fantastic. Can't wait for that crumb shot. Are you expecting the crumb on the SD loaf to be a bit better as in a bit more open? I thought YW was good for opening up the crumb? I'm really interested to see how they both turn out.
In any case, they'll definitely both make a great bruchetta, toasted and drizzled with some olive oil. YUM!
Very nice bake Dab.
sitting in the back if the fridge for months and month and months totally ignored and never maintained. I didn't even bother to refresh it before using 120 g of it for the liquid in the AP levain. It sat there and did nothing for 8 hours with just a few bubbles on top. So I put a couple of grams of SD starter in the mix and let it sit another 8 hours. It was very slow to come around but finally doubled at the 16 hour mark. A YW levain has such a unique sweet smell.
The dough for this loaf was retarded and YW dough does not like the cold very much unlike a SD one does. It didn't puff itself up in the fridge at all. By the time it went into the oven, after warming up for nearly 3 hours, it was under proofed and SD was almost over proofed so I thought that the DO would really make the YW explode but it didn't. The SD loaf rose a lot the YW not so much so I expect the SD loaf to have a more open crumb. The YW just wasn't anywhere near its peak for performance.
I'm not sure what my daughter is doing for bruschetta. I usually make a dipping sauce with balsamic, pepper, Parm, basil, and EVOO and dip untoasted bread in that while we wait for the bread to toast on the grill. We can't be standing around with nothing to eat around here. Then after the bread comes off the grill, we add diced cherry heirloom tomato and garlic to the dipping sauce to make the toast topping. Two dips for the price of one:-) I figure they will dip the SD, toast and top the rosemary, sun dried tomato and garlic bread.
Here is a pix showing the height difference in the two breads. We shall see who wins the open crumb award. Glad you like the bread Ru and happy baking.
Cherry and Apple yeast water sounds nice! Does the taste of the fruit show up in the bread?
Nice bake Dab!
flavors so the YW fruity flavor was masked but the YW did also mask the sour of the SD too making for a sweeter tasting bread overall.
Glad you liked the bakes - we did too!
Happy baking Ru
Wish I was there to taste them. They look terrific! Please have your daughter take some crumb shots of each loaf, so we can see the goodness inside.
Btw, I printed out your instructions for keeping on hand yeast water. They were outstanding!
Happy Baking,
hester
take half of each bread so I got crumb shots when I sliced them in half this morning for breakfast! We love YW for breads where sour isn't wanted or needed - like sweet ones - makes the best cinnamon rolls ever and banana nut bread even fruit cakes. It really opens the crumb in heavier breads too - even when it isn't at its peak like this time. It does mask the SD tang and sour if mixed with SD starter though. The irregular crumb of YW bread is also unmatched and it is the softest crumb as well. There is not a kid alive that doesn't love Japanese Enriched White Bread made with YW. Pan de Mie is killer using YW too and panettone too.
You will like YW baking as much as SD baking but I do prefer the taste of Sourdough - but most people don't like sour bread so YW is the ticket for them
Happy baking Hester
Those are some fine looking loaves of heavenly goodness!
Your daughters friends are going to Instagram, Snapchat and Twitter Lucy's baking all over the universe and make her a baking star!
Bet the crumb is going to be just right too!
Happy Baking an@3$# ....sorry Lexi just jumped on the keyboard trying to lick the remains of my breakfast ;).
Regards, Ian, Lexi, Max and the rest of the East Coast furballs.
toast and top! The YW bread is especially tasty with our pizza dough add ins. It would make a fine focaccia or even ciabatta a higher hydration.
Hope all is well with you and yours and Lucy sends her best to the East Coast Gang of 7.
Glad you liked the bread and happy baking Ian
My brain would explode with all of those calculations for the 2 breads! Can't wait to see the crumb. You said YW opens the crumb like crazy but for this bread the SD rose taller, could it be because the YW was kept long without maintenance?
Is your garlic raw or roasted? I believe using raw garlic results in a sharper garlic flavor.
much but it was more open. Maybe it was the oval basket that made the difference in height?
The calculations for the bread are fairly easy. About: 20% levain, 20% whole multi-grain, 71% hydration overall, 100% hydration levain and 2 % salt. The crumb would be more open for both of them at 75% hydration but then the topping stuff would fall through the holes!
Raw garlic is much more pungent for sure but this 1 clove was minced very fine and ground in the mortar with the rosemary and hydrated tomato and then it roasted when the bread was baked. It tastes like a piece of bread toasted with garlic rubbed on it afterwards. With the rosemary and sun dried tomato - just yummy. I like it toasted with butter and better yet as a pizza dough:-)
Glad you liked it Job and happy baking with that new YW of yours.
You got an amazing crumb on both of them. I really like the look of them. I am sure they were delicious as well!
unique taste and the other one was too for a white bread:-) They compliment each other well. I thought for sure the whote bread would be more open that it was and I thought the YW one would be more closed thatn it was. Just shows you can't judge a bread 's crumb by its cover:-) They both turned out well and I'm glad you liked them.
Happy baking Danni
slow working natural yeast, even slower than sourdough, has its own fruity flavor and produces the moistest, irregular crumb there is Plus it has its own unique crust color. It is far superior to opening the crumb of heavy breads than commercial yeast. It also can be explosive with bloom and spring even if it looks like it hasn't done much during proof so is a bit unpredictable. The one thing it doesn't have is speed so if you are short on time you better go with commercial yeast.
Here is a post that shows these things. Look at that spring!
Make this bread with commercial yeast and then with YW and you will get what YW is all about. Kids love this bread too! http://www.thefreshloaf.com/node/27487/japanese-yeast-water-white-sandwich-bread-bread-not-your-slimy-old-white-slice Happy baking CM Here is Yippee's bakes of Akiko's JWB using YW and commercial yeast for comparison http://www.thefreshloaf.com/node/22851/20110320-akiko%E2%80%99s-japanese-white-bread The links in the comments on this one take you to yw pannetone and other places