Grain Mash Process And Anadama Sourdough Bread Food

MIMI'S ANADAMA BREAD (BREAD MACHINE)

Steps:

• Put the ingredients in your bread machine according to directions.
• Basic cycle; light crust; loaf size.
• Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
• Cool on rack.

GRAIN MASH PROCESS AND ANADAMA SOURDOUGH BREAD

Steps:

• Levain Build 1 (overnight)
• Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
• Levain Build 2 (in the morning)
• Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
• Mash and Saccarification (in the morning)
• Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
• Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
• Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
• At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
• Preferment (afternoon-to-evening)
• Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
• Final Dough (evening)
• In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
• With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
• Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
• Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
• Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
• Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
• Preheat the oven to 450F during this time.
• Baking (late evening)
• Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
• Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
• The internal temperature should be at least 205F.
• Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.