Saturday, June 25, 2016

A Similar Table Bread

 Summer arrived and has taken up residence in our patch of ground here on the Middle Coast with cruel and oppressive heat. That means changing conditions for my yeast in that even with the A/C on, the usual room temperature is somewhere between 78 and 80F. Fortunately, that's on the upper end of ideal temperatures for yeast, both dry yeast and sourdough. Adding to the new conditions for the yeast, I switched from using KAF AP to using Hudson Cream AP. The HC AP is milled here in Kansas, out west of Wichita. It's at least one full percentage point lower in protein than the KAF AP which makes it handle differently. BTW, it works just fine when used in feeding my sourdough starters.

Poolish
62 g HC AP
62 g water at room temperature, around 80F
1/8 tsp instant dry yeast

Main Dough
208 g Dakota Maid bread flour
60 g Dakota Maid whole wheat flour
169 g water at 80F
7 g kosher salt
1/2 tsp instant dry yeast
olive oil for greasing fermentation bowl or container

Add flours and IDY into the mixing bowl, stir well to mix.Use the main dough water to help transfer the poolish to the mixing bowl. Mix to a shaggy mass, cover, and let rest for about 20 minutes.

Add salt and fold in. Turn out the dough onto a floured surface, knead for about two minutes, place into an oiled container for bulk fermentation and cover. Do three stretch and folds at 20-25 minutes depending on room temperature, cover, and then rest until dough volume has doubled.

I had been presoaking the WW or WWW in my dough with the main dough water but in this case, I skipped the extra step. The resultant dough after the first mix was a bit dry but as it changed over to a tacky consistently later on during the bulk ferment. I suspect that the longer bulk fermentation at 70% hydration worked out in my favor here.

When the dough has doubled in volume, turn it out onto a floured surface, preshape, cover, and rest for 10-15 minutes. Shape and place in a prepared banneton or couche for proofing. In my case, I left the banneton at room temperature for about 30 minutes and then placed it in the refrigerator, which allowed me to bake the loaf in the evening when the house had cooled down. Preheat the oven and a baking stone at 450F for at least 30 minutes. When the dough has finished proofing, turn the loaf out onto either a peel or onto parchment paper on whatever pan or cookie sheet you use. Slash, mist the top with water, and load the oven. Bake at 450F for 15 minutes, remove the parchment paper if you're using it, turn the loaf around, and bake at 425F for 19-20 minutes.Turn off the heat, leave the oven door cracked open with an oven pad for five minutes. The room temperature made that foolish for me to do so I just kept the finished loaf in the oven for a couple of minutes and placed it on a wire cooling rack.

The end result was a good loaf; moist, tender, with a bit of acidity in the flavor.

The heat has yet to relent out here. The lawn has deep cracks in the soil and the garden needs watering at least every three days. So far, I've picked one cucumber and there are a few grape tomatoes that are now ripe. There aren't any peppers worth picking yet but they're coming along slowly. It's time to start digging up the garlic now, which I should do before the forecast thunderstorms rolling in tomorrow night.  I dug up one bulb out of curiosity that was fair in size but can't predict what size bulbs will come out of the ground tomorrow. I'm keeping my hopes up for a ripe tomato, the grape tomatoes don't count, by July 4th. So far, it looks like I'll have a San Marzano tomato to establish the bragging rights on that day.

Rumor has it that the hummingbirds are in the area but I have yet to see any.

Comments, humor, and questions are welcome.








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