Lucy was trying to get back to her bread roots with lots of add ins. This is also the 5th year since we started sprouting our own grains and adding them into breads. Originally we sprouted them and added them into the mix when the stretch and folds began and then later started drying them and grinding them into flour too.
Lucy came up with a lite whole grain sourdough bread this week. Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.
It has been a while since we made pizza and this is a shame after having it again on Sunday. We have made Giant Strides in making pizza the past couple of years. Once we had Biaco’s pizza. the best in the USA, we knew exactly what to do take ours to another level that more than rivals Chris Boaco’s masterpieces.
It was very strange this week to see a new show called Year Million. This week’s episode was called. Hey Dude, Where’s my Body? It was all about Lucy and my fascination with trans humans and our eventual transition of our brains and identity of who we are to the cloud to become immortal - getting rid of our weak bodies that get diseased and kill us off today – not to mention cost a fortune to maintain…. only to die.
After quite a few white breads in a row I was worried that Lucy may have gone to the white side and then she came up with this one. Originally it was supposed to be a 40% rye Jewish Corn Bread but that got lost in the translation of having to replenish our very old NMNF stiff rye starter.
After my future son in law brought me a beautiful loaf of Acme SD from SF this week. Lucy decided to make one of her own that she thought would look better on the inside and taste lot better too – the two areas the Acee bread was a bit lacking.
Wow you can really tell the 4 different grains here!
My future SIL had a bachelor party in SF over the weekend and he was kind enough bring me a boule f the closest thing that Acme makes to traditional SFSD. It was a bit more than day old by the time I got it. Here is the website - they just call it Sourdough - http://acmebread.com/bread
This is the last of the series end up at with 100% sprouted grain bread. We started at 30% then 40% than 50% and last week was 75%. What we learned last week was that the dough was getting very fast and it over proofed in the fridge during a retarded final proof. So we cut the pre-fermented flour in the bran levain to 10% hoping to slow the dough down but did retard the levian for 24 hours after it doubled after the 3rd stage.
The past two Friday bakes were a 30% and 40% whole sprouted 7 grain sourdough breads. So this wee Lucy upped the sprouted 7 grains to 50%hoping the crumb would still be open by following last weeks method.
We used 14% pre-fermented flour for the 100% hydration bran and high extraction, sprouted 7 grain, 3 stage levain that still took 12 hours to be ready in our warm kitchen, We did a 1 hour autolyse with the PH salt sprinkled on top.
