22.22 Sourdough Bread
2’s are big around here, especially this week. Being a twin, the 2nd one born (a real born loser), in the 2nd month, on the 2nd day, 2 minutes before midnight in 1952 makes 2 a really big deal. It is not a lucky number having lost more money betting on 2 and 22 or even 12 or twice 22 to make one stop betting on 2’s........ if you could.
Still, this bread is 22.22% whole 9 grain – about as white a bread as one would ever want and still have a bread that tastes complex. The 9 grains are red and white wheat, buckwheat, barley, spelt, rye, Kamut, oat and quinoa. I know….none of them are sprouted so the bread isn’t as healthy as it could have been but it will kill you only a bit earlier and hardly worth worrying about.
Lucy wanted to do all kinds of crazy things with this bread but she had to take a back seat for once and hates riding in cars anyway. We have been very busy doing not much of anything else worth doing and pretty much just being lazy loafers – but not more than usual either.
I mean we are old with Lucy pushing well over 90 now. She even smells a bit like one of my 2 great Aunt Minnies - who have both been dead for many a moon. It isn’t a good smell and not something a long bath will correct without some kind of smell good being splashed all over her.
So, it is a plain bread with 13% pre-fermented flour using a NMNF wheat starter for the 3 stage, 100% hydration, bran levain – we have a wheat NMNF starter now too. We didn’t retard the levain either keeping to the lazy loafer theme.
Wife's pumpkin pie for Cousin Jay
We did a 30 minute autolyze, with the PHS salt sprinkled on top, that brought the hydration overall to 75%. It could have easily taken 3% more water if you want bigger holes that have no taste whatsoever. The dough flour was half 10% AP and half bread flour.
Apple Mango Galette
We did 50 slap and folds to get the levain and salt mixed in and then did 2 more sets of 10 slap and folds before doing 3 sets of 4 stretch and folds – all on 30 minute intervals. it had puffed itself up about 30% in those 3 hours even though the kitchen was 64 F.
Stuffed Pork Loin
The reason it was puffy was because we did the gluten development rest periods on the heating pad at 80 F! Once we did the pre-shape and then the final shaping into a boule, we placed it seam side up in a rice floured basket and then bagged it in a trash can liner for the 10 hour retard.
There's that really big chicken!
When the dough came out of the fridge it still wasn’t fully proofed, so we left it on the counter for 3 hours before un-molding, onto parchment, slashing and sliding it into the 500 F oven, between the two stones with the Mega Steam below. We tossed 2 cups of cold water onto the lava rocks as we closed the door.
A P&J sandwich for breakfast the day afer baking.
After 18 minutes of steam at 450 F we turned the oven down to 425 F convection for 12 more minutes until the bread was 209.5 F on the inside. It puffed itself up and bloomed well enough before turning a nice brown color. Have to wait for the crumb shot.
The crumb came out less open then we though it would be but perfect for sandwiches and toast - soft, moist and glossy. With the 9 grains, this one is pretty tasty too!
The first salad of the year from the back yard that has those Black Russsian, yellow and red cherry tomatoes
Comments
Your posts are not just bread porn, they're food porn.
Nicely done
hester
chefish fetish. We eat well around here for sure. Gkad you liked the post Hester.
lovely, lovely food porn! just as well we can't eat the pics :)
hope it tasted as good as it looks
Leslie
Dabrownman - lovely, lovely food porn! just as well we can't eat the pics :)
hope it tasted as good as it looks
Leslie
been better........ if it was shaped like a dogie bone and tsted like pate! It's all good especially at Holiday time.
Happy baking Leslie
... for the crumb shot! Sounds more like Lucy's version of 'white' bread than mine. :)
is no reason that white bread shouldn't taste a bit better than it does when all plain and too white. The crumb was OK but could have been more open at 78% hydration with a bit less manipulation. Nothing is going to fall though this crumb and onto your lap:-)
Happy baking LL
Waiting for the p.. uh crumb shot here too. I am sure it will be awesome!
is tangy enough too. The taste is more whole grainy though....which we like better. We like it as much as we can like white bread:-)
Happy baing Danni
I would be very happy with that crumb too!
2 in Cantonese means "easy" - easy money, easy job, etc. So in our culture it's not a bad number at all. It definitely gives an eye-catching title to your post. Man, so much good food! I'm eating cherry potatoes bought from Costco as I'm reading your post. I bet your home-grown ones are so much more delicious! Nice bake! Looking forward to the crumb shot.
Happy Baking, DBM!
Yippee
first time that resulted in two tours in Nam, my life has been pretty easy after that..... if you overlook all the work and sacrifice it took to make it easy! Being retired, now it is really easy if you can get past all the hobbies, do nothings and extra sleep that come with it:-).
The tomatoes are very tasty because each one was grown in its own pot, in perfect soil and fertilized every time we water to make sure they are as good as they can be - no pesticides and herbicides though. We have a good crop of tomatoes this year but didn't grown them from seeds like usual. The green and red salad garden is doing very well too even if only 4 pots this year instead of 10.
A salad that is 10 minutes from garden to table is pretty tough to beat. My daughter said we have to make some good croutons with this bread for those salads.
Happy baking Yippee
It looks like it turned out very well.
A bit of white bread once in a while won't do any harm. Well, at least i hope not because, I've also got a mostly white loaf in progress right now. LOL!
Looking forward to that crumb shot.
P.S. the mango and apple galette looks YUM!
with them. My daughter who claims to not like mangoes was stunned to find out that this galette had two tropical ones in it after she said this was the best galette yet:-) This one didn't have snockered dried fruits in it like usual and she really hates them!
I was going to make 90% hydration individual cibattas for sandwiches out if this batch of dough but got too lazy to put up with the gloppiness and hassle.......maybe next time we do white bread though. I do love flopping them upside down right before baking those little slippers:-)
Good luck with your white bread Ru and happy baking .
Love this post. It's just so fun to read. well, it's really a treat to look at those pics of breads (pack with goodness), foods (rainbow colour salads, beautiful BBQ/roast, pies and tarts), sometime sunsets and not forget Lucy too. So keep them coming.
couple of years those pictured were getting in the the way of pool side cocktail time - so they had to go. It was only 60 F yesterday too and too cold to go outside to take them now! It never gets old watching AZ sunsets though. Each one is different, so relaxing..... and relaxing always gets top billing with Lucy if you discount napping:-) I just snapped a picture of her napping on the sofa where one pillow just isn't enough softeness for her.
Glad you liked the food and post!
Happy baking FN
She is too cute!
Our (my dad's) dog was gone (at just 6) yesterday just before midnight just hours after I commented on this post. It makes the house so sad. We really need some comfort; he is very close to us and he once barked loudly to wake us up because of a wire that short circuited. It's just a day and we already miss his barks, his banging on the door, his laying down to get his belly rubbed and his show of love. It's just not the same. I hope you and Lucy will spend more time together!
I am so sad to hear your terrible news about your family member. I know how much it hurts to lose our furry friends. 6 is so young and way too soon for your beautiful dog to be leaving your family.
Ian
Being owned by several pets, many of which we have lost over the years, I know how your heart breaks when one pasees away.
that for most of us. We are sad today for you and yours.
I know we will get used to Pochi not being around anymore just not now. Fortunately we still have 2 dogs that are really dependable and very loving too whom we can love more. Time and your kind words really made me feel lighter and better!
She certainly deserves the royal treatment after all that hard work assisting you with your baking and cooking :0.
is her hand maiden:-) She certainly is a royal of some sorts:-)
The 22 theme (I turned 22 this year) and mostly white! As usual, all are top notch (especially the pumpkin pie and the galette- because mango is my favorite fruit) along with this "22.22" beauty. Love them all!
the mangoes are so sweet we can cut the sugar for the pie. The honeycrisp apples are very sweet too so even less sugar required. I did sneak some honey crisp apple cider in there too as I was caramelizing the apples in the sugar and ginger with some pumpkin pie spices. - yummy!
I was dreaming about the no oven bake last night so might have to change my plans slightly so that calamity doesn't happen!
Glad you liked the post Job and happy no oven baking.
Lucy doesn't look a day past 80 according to her soulmates Max and Lexi :0.
We like 2's also having 2 dogs and being born in February.
The bread looks great as usual and I'm sure it will have a nice open crumb. Love that stuffed pork and chicken. What kind of stuffing did you use for each?
Lexi, Max and the gang give their regards to Lucy and the rest of your family. Max said he would love to be able to sniff Lucy in person even if she does smell like Aunt Betsy.
great shape comparatively and has many years left in her for sure - but she still stinks pretty bad if goes out and rolls around in the grass and over her own poop - Jeeze ...who would do that? What a stinker.
The turkey has an orange / cranberry pork sausage, crimini mushroom, pecans, 1/2 a Granny Smith apple, dried cranberries, onion, celery, chicken stock and butter stuffing made with cornbread, sourdough sprouted multigrain and store bought hamburger buns toasted in equal 3rds..... seasoned with fresh thyme, rosemary, sage and dried poultry seasoning.
The stuffing for the pork loin is spinach, onion, garlic, white mushroom, 1/2 a small honeycrisp apple, dried cranberries and hot pork Italian sausage with Thai basil from the garden, salt and pepper.
Lucy sends her best to the Island Life, black ones who smell better than she does. Glad you liked the post and happy baking Ian.
With your food and bread posts.. They look amazing! I'm waiting for my wife to get back for dinner from a trip out of town and am drinking wine on an empty stomach.. the oven roasted chicken and fixings are on the stove as I just pulled them out, and the bbq'd eggplant, sauteed mushrooms and baked potatoes are already in the warming drawer.. i'm hoping she doesn't get here too late or the freshly bbq'd stake is going to cook through.. I know, I'm a glutton, forgive me.. part of me says I should just nibble, but eating alone isn't much fun.. drinking on the other hand has it's upside !
I was thinking about you and David S today (as I have my first san joaquin sourdough in the fridge for what will be closer to a 15 hour overnight rather than 21 hour fermentation) and thinking what an incredible asset you are to this board and how remarkable, generous and valuable your insights are to everyone. I saw your reply to another post of an SJ bake and thought i should give it a go today. I was going to try panettone today but then I realized I didn't have everything I needed for that. We all hope to live for ever, but the next best thing is this blog - your advice, humour, generosity and wisdom is the gift that just keeps on giving.. so from an not-yet-retired bread hack, thank you very much for your posts!.
w/peace .. bread1965.. and i swear I'm only on my first glass of red.. :)
up there with Surf and Turf!
My daughter, even at such a young age, is quite the wine connoisseur or wino - one of the two - so she was raised right either way:-) She has been forcing me to buy better, everyday, dinner, drinking wine than the barely good enough to cook with stuff I normally buy for drinking after cooking. I still won't spend more than $11.99 a bottle though and it better come with a coupon getting me $2 - $3 off something else like meat, seafood or produce I normally buy at Sprouts or Trader Joes....... This week was old vine Zin and last week was Malbec so I am with you all the way on having a couple glasses of red before dinner! You can't really tell much about any wine until you are working on the 2nd glass - at least that is what Lucy says but, she is more of a Bourbon Babe and knows little about wine except to avoid it getting in the way of her bourbon:-)
San Joquin is my favorite white bread - it is a standard base around here for all kinds of things. You will love it. I really have to get fruit cake baked this week - no excuses from Lucy this time no matter how much bourbon she swills. Panettone is a New Year's bake to finish off the holidays in style.
You are too kind, Being retired really brings out the kitchenesqueness of hacks like us, so you have even more wine before dinner in your future for sure.
Happy baking