Bread For A Special Saturday
We have Cousin Jay coming over on Saturday for smoked prime rib. Anytime he comes over it is a special day for sure and it is the end of Passover and the beginning of Easter so a special dinner is required and a special bread to go with it.
Lucy says this isn’t a special bread……. it’s just another 30%, 7 Sprouted grain sourdough white bread at 75% hydration. Well doggies, not so fast. This one is special because we made it in a way we seldom if ever use. Yes…. it is 12% pre-fermented flour, 3 stage, 100% hydration bran levain and we did 3 set of slap and folds and stretch and folds each all on 20 minute intervals and used an autolyse, bread flour and baked it as usual in the combo cooker.
So, what was different? We actually let this dough sit out on the counter for 8 hours overnight to bulk ferment in the SS bowl, then shaped it and put it in a rice floured basket seam side down so we wouldn’t have to score it. But then we scored it too because Lucy forgot to remind me that no slashing was necessary. I honestly don’t know what she is doing as a baking apprentice…… of any class!
To Lucy’s amazement, this bread really bloomed, sprang and opened up gloriously like it knew it was supposed to be special for Cousin Jay. We also then baked it to 210 F to get it bold on the outside too. It reminds me of the beautiful Forkish loaves Skibum used to make years ago when he did the same thing.
So, there you go – we know what to do from now on when craggy, explosive is the bread looks required for a special Cousin Jay bread. And Skibum though Lucy forgot……If the inside is half as good as the outside even Lucy will be impressed. It smelled wonderful when it came out of the oven – surprising for such a white bread. Will have to wait till tomorrow to cut it though and it should taste better then too.
This bread took on some serious sour as it cured ioer the next 24 hours, It is delicious and about he best tasting white bread Lucy has ever formulated in her evil nap times. We served it fio dinner but no one ate much of it because of the salad, smoled prime rinb and baby bakc ribs. i nhad a beef sandwich for lunch today that was terrific.
Formula
Levain – 12% pre-fermented, 100% hydration, 7 Sprouted grain, bran levain with high extraction 7 grain flour for the 2nd and 3rd stages – 14 hours total.
Dough
18% high extraction 7 Sprouted grain flour - rye, spelt, red and white wheat, oat, barley and Kamut
70% Albertson’s bread flour
2% Pink Himalayan sea salt
Enough water to make 75% hydration overall.
Preheat oven to 500 F with CC inside. Bake with lid on for 5 minutes and then turn the oven down to 450 F for 13 more minutes. Remove lid and bake 6 minutes at 450 F convection and then remove bread from bottom of the combo cooker and finish baking on the bottom stone 6 more minutes – 30 minutes baking time total – This bread cost less than a dollar including the electricity.
Don't forget that special salad to go with the special bread.
Here is a Strawberry salad for Kendalm
Comments
Lovely! I do like the dark edges to the scoring. Very nice bake indeed.
Hope it tastes as good as it looks and the inside is soft, moist and open. Will have to wait to taste it till after Passover though since my daughter said it can't go on the table tomorrow. Oh well it will freeze no matter what.
Glad you like it Abe
That was my reaction to seeing your bread. Good thing no humans were around to hear me as they both think I am crazy to begin with, especially when it comes to bread and TFL.
That is a seriously gorgeous loaf!!I love the dark ragged edges!! Can't wait to see the inside!
days seems extreme but heck...... it is what it is. This is a really pretty one for sure and I know it will taste better because of it. We cranked it dark because it looked so good when the lid came off it -deserved a bold color.
Glad you like it Danni and happy baking
Nice! I've noticed your past couple posts use 12% levain. I'm curious to know what temp you bulk at using the 12% levain, and how long it takes your final dough to bulk ferment at that temp. I see here you say 8 hours overnight. Do you know about what temp it was?
This loaf has so different lookout and looks really rustic! Sometimes kind of "mistakes" turn out as a best possible option!
Happy Easter holidays Dab!
Joze
This one turned out extra rustic enough to be one of a kind and quite handsome! We like it a lot. Glad you like it and Happy Easter to You and your talented baking family
it was 74 F in the morning. The only reason it is still 12% is because it is not in the 90's here yet. In another month I will be at 8% and then 4-6% for the summer 110 F's and that will still not let me leave it out overnight. This one came out so nice I night try it though. You just have to play around with it to see what works for you. Sourdough is very forgiving to us dedicated crazies:-)
Glad you liked the post and happy baking
The look on this boule is a show-stopper. Way more interesting than any ol' bread. Lucy deserves a pat on the skull for getting this bread scored.
Don the Bhagwan
beef was overdone. They said it should take about 3.5 hours to get to 135 F on the smoker at 22% F. I checked it at that time and it was 160 F. For some reason the ribs came out dry too this never happens. I'm thinking my thermometer on the smoker is not working right. Poor Jay, all he got was good bead and bad meat:-) A least the salad and roasted veggies were normal. That Lucy came up with a fine looking and tasting bread tios week for sure.
Happy baking Don Bhagwan If I ever would have had a deli I was gong to name it DeBrownman's Deli LLama Rhama and this woud have been playing on the TV
https://www.youtube.com/watch?v=OpJ3Rg78odU
that video was more of a Rama Llama Ding Dong. https://www.youtube.com/watch?v=SLAKhWpXz2U
love the rustic score/non-score
tastes as good as it looks.
Happy baking
I think Lucy should be commended for wisely 'forgetting' to tell you it didn't need scoring. I'm sure that was deliberate. I want some of this bread, even without seeing the crumb!
Cousin Jay is one lucky guy.. I hope he's enjoying that smoked prime rib and saves a piece for Lucy. I'm sure this bread will go perfect with your dinner. Crust looks perfect and no reason to think the crumb won't be as good.
Max and Lexi are tooo tired to read about Lucy's bread since they had a fun time at the doggie park today.
Happy Baking!
was a hit. I need to figure out what is going on with the smoker. The black ones sound tuckered out. Lucy never gets tuckered out anymore the ms=st exercise she gets is rolling around in the grass in the back yard and chasing away the animals that get in it. Glad you liked the bread and
Happy baking
incredibly intelligent daughter, who knows an awesome bread and doesn't want it shared with Cousin Jay and so decrees that it can't be served... Gotta like her style!
Beautiful loaf (and I love that the very top photo has the caramelizing on the top crust look like a sleeping evil owl). Just like all of the other wonderful things in life, a really good bread like this one appeals to every sense at the same time --- and there is some satisfaction here that you are having to delay the gratification of enjoying the taste, after being tempted by the look and scent and sound and feel of it... It's a tiny bit of "payback" for all of the temptation that your photos share with all of us!
Thanks for the inspiration - and happy baking!
and it disappears faster. My daughter did put it put on the table and i sent some home with Cousin Jay so that was the end if it:-) Glad you liked the post and happy baking ID
...and by now, merely a memory, since it was destined for Saturday's dinner. Love the craggy crust and all the shading of the color. You and Lucy do good work together. Happy Spring!
Cathy
the freezer for this week:-) Lucy sends her best to Tillie and Daisy and hopes they too are enjoying the Spring weather.
Happy baking Cathy
Just when you though the gorgeous loaves weren't tempting enough, toss in a pic of a beautiful salad !
the salads as much as the bread and put all kinds if stuff in them just like the breads:-) Hard to get Lucy to not toss in what ever she has. Fruits, berries, melon, seeds, nts and lately sliced Brussels Sprouts with the normal assortment of greens and cherry tomatoes from the garden. The cherry tomatoes did really well this year and still going strong but the lettuce is about at its end. Than=kfilly we can make bread year round.
Glld you lked the post and happy baking Kendalm
I want to do more with sprouted flour. (Just posted my sprouted breads.) This bread looks so so attractive. I want to try my hands on this formula. What adjustments do I need to make if I use all sprouted wheat flour instead of 7 grains since I have a good supply of sprouted wheat laying around.
flour you won't have to change a thing, If your sprouted flour is not whole grain and you want to use all sprouted flout then you are going to have to change the hydration to match the kind of flour, Sprouted white flour isn't as thirsty as AP or bread flour would be. Sprouted flour will also be faster than AP or bread flour as well, If it is high extraction sprouted flour then it will be less thirsty than whole sprouted flour but more thirsty than white sprouted flour......so it depends in your flour/
Glad you liked the bread it was tasty and gone fast,
Happy baking and good luck with the sprouted bread