Lucy Takes Another Crack at a Modern Sprouted SFSD

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dabrownman on 14 Oct 2016 at 16:40

Not quite a year ago Lucy took a shot a sprouted SFSD that had a bit of sprouted whole grains here

http://weightloss-slim.fit/node/41346/sprouted-sourdough-white-bread%3C/a%3E%3C/p%3E%3Cp%3EIt had 4 sprouted grains of emmer, wheat, rye and spelt at a bit over 23 % with a 13% pre-fermented bran levain, 73% hydration with KA bread flour and LaFama AP for the bulk of the dough flour.  This one is similar with 4 sprouted grains of red and white wheat, rye and spelt, 10% prefermented sprouted bran levain, 72% hydration with Winco bread f and Lafama AP for the dough flour.

This one we retarded the 100% hydration bran levain for 8 hours rather than 16, the autolyse was the same and the dough was not retarded at all unlike the 16 hour retard last time.  This time we added 1% each of diastatic wheat malt and red rye malt to the autolyse since we had just made some of each not long ago.

Amazing how much darker the bran levain is than the dough flours.

David is working on his old school SFSD quest so Lucy though she would continue her Modern Sprouted SFSD one.  Another small difference was in the way we developed the gluten this time.  We did one set of 40 slap and folds followed by 3 sets of 4 stretch and folds from the compass points - all on 30 minute intervals this time.

We then let the dough rest for a half hour of bulk ferment before pre-shaping into a boule using stretch and folds followed by another set 10 minutes later.  We then placed the bole into the rice floured basket seam side down so we could bale it seam side up in the DO without slashing like last time.

Maybe a bit over proofed?

After 2 hours of sitting on the counter to proof we fired up the oven to 500 F preheat with the DO inside.  When we un-molded the dough onto parchment on a peel it was exactly 8 hours after we removed the levain from the fridge.

After 1 minute of lid on steaming, we turned the temperature down to 450 F for another 17 minutes of lid on baking.  When the lid came off, we saw that the dough had sprung fairly well so we continued to bake at 425 F with the convection fan turned on.  After 5 minutes we removed the bread from the bottom of the combo cooker.

10 minutes later the bread had browned up nicely and tested 2o8 F on the inside when we removed it to the cooling rack.  For some reason it didn’t splat as much as we thought it would and it did not blister at all since it wasn’t retarded and cold when it hit the heat-  but it smelled great as it cooled. The bottom was more brown than the usual retarded loaf as well.

 We will have to wait and see how the crumb came out compared to the previous attempt 10 months ago.  The crust went soft as it cooled.  This one is wonderfully sour with a tang but I didn't taste it until 16 hours after it cam out fo the oven and these breads get  bit more sour as they age.  The crumb is irregularly open, soft, glossy and moist.

 

Little Miss Floozy herself

With the whole sprouted grains it has a much batter and complex flavor than the SFSD of late or old.  The crust isn;t as dark as I would like but a few more minute in the oven would take care of that.  I'll take the modern version over the old just for the flavr alone!

Remember to have a salad with that AZ sunset

 

Love how the seams bloom in the bake. You're breads have lots of whole grains but they always have a tall profile, I think your gluten development is superb. How long does it take before you cut into your loaves?

I just want to ask.What make SFSD San Francisco Sourdough? How does it differ from Pain au Levain? It's the first type of sourdough bread I became aware of when I heard of SD 5 years ago. If all starters have a unique taste, how can I make my normal SD bread like SFSD?

Italian and Basque heritage and all of them had a long history of SD baking the same kinds of breads like Pain au Levain.  The difference is mainly in the flour and how much water it can take.  US flour is much higher in protein, especially the gluten forming ones and the flour is much more thirsty too.  So you can get more whole grains in there to improve nutrition, sour and flavor while still getting an open, irregular crumb in a lofty loaf.

There really hasn't been much new stuff in baking SD breads except for the flour and a tweaking of techniques for a thousand years now.   Millions and millions of bakers have been baking SD bread for 6 thousand years so there isn't much of anything new going on today - even though it seem like it sometimes:-) Pain au Levain from 300 years ago is pretty much like SFSD today except with different flour and hydration. 

With today's flour, it is pretty easy to get the gluten right.  All you have to do is: get it wet enough and let it sit with a few folds every hour for 4 hours:-)  Then shape and proof while watching the dough to get it in the heat at the right time.  If it was difficult, I couldn't do it and millions of folks couldn't have done it then or now:-)  We see it all the time here where novice bakers can make a great loaf of SD bread in less than a month just by baking on the weekends and reading the blogs at TFL!  It still doesnlt make it less amazing or satisfying though.

All you need is an oven of some kind:-)  Glad you like the bread Job and happy baking 

Looks so good as usual :)

The crumb looks really good. I agree with you, i also would have baked it a bit longer. 

I really want to try the seam side up baking thing. I always just forget to put the dough the right side up in the basket. 

I'm glad you got what you wanted from the flavour, that's number 1! 

The salad looks great, as always.

Happy baking :)

tasted better when they look better - just like bread!  This one tastes just the way we like it for a bread like this one.  I'm thinking some day...... a sprouted new school, bran levain, multi-grain modern SFSD will be old school and bakers will have a heck of a time recreating it :-)

The problem with baking ti to 210 F is that the crumb can dry out and not be as soft, moist and glossy.  Trade offs everywhere.  The crumb on this one came out just right,  It is difficult getting everything right at once!  Glad you liked it and 

Happy baking Ru007

I see Max and Lexi's West Coast girlfriend dolled herself up for International Bread Day :0.  Lexi is jealous since she only has a simple pink bow on her collar and not that fancy multi-colored one!

They both agree that your SF SD has to be much better tasting than a plain boring white one!  Love that open crumb and that salad looks fit for a king or queen too.

I'm about to bake a porridge bread in a few minutes...hope it comes out as good as your beauty.  Have to get back to sprouting some grains soon too.

Happy Baking...and may the best team out of the two crappy teams win Monday!

oh so true!  This a good bread for World Bread Day.  Few Breads are as loved SFSD no matter what they call it around the world.  On November the 17th we will be celebrating Homemade Bread Day too! We should have a challenge bread for that!  This one does taste better than white bread for sure and perfect for the smoked ribs and chicken thighs for dinner tonight!

The tomatoes on the salad are the same ones I am growing this winter red, black Russian and yelloW cherry tomatoes.  I only have about 10 set on so far though but they do make for one colorful and taste salad,  I need to get the salad greens planted soon too or there won't be any for Thanksgiving! 

Good luck with the porridge bread and Lucy send her best to the Black Ones and the 5 furry friends.

Happy baking Ian