After last Monday’s bread was puddle mooshed and refused to spring making ciabatta into sandwich thins, Lucy wasn’t going to have another failure if she could help it so she took another route with a similar recipe to make sue she got a nice loaf of bread this time.
After one loaf of 50% sprouted and whole grain bread she went back to a white bread this week. Yeah, she picked one that we don’t do very often at 83% hydration, it had some whole grain in it that was semi-related to durum semolina, we needed something to put pork inside with cheese and then into the panini press and at least it was SD.
Lucy was feeling pretty good this week and spent some time coming up with this bread. She got back to her roots with a 50% whole grain bread where half the whole grains were sprouted. The 6 grains she used were red and white wheat, Kamut, spelt, rye and oat.
We know how much Lucy loves her Mexican food so she went all in to make a bread that would hold up to our planned Red Pork Enchiladas. I have to admit she relay came up with a Duesy this time. It is way different than her normal bran levain, some portion whole sprouted fare.
Abe and others this past week have been posting about doing a bread that can take many hours on the counter with little baker help so that you can go off to work or play and not worry about the bread. Trailrunner also did a series on her No Touch bread which this one relies on. Lucy wanted to make one so that she could play and sleep all day and all night.
It has been a while since dough.doc posted the Larraburu process for making their famous San Francisco SD bread from the late 60’s and early 70’s. It really was great bread made by the thousands of loaves. There were a couple, three things that hit me as being strange after reading the process.
