Star Wars Sourdough Sandwich Slims

Star Wars Sourdough Sandwich Slims

Submitted by dabrownman on September 4, 2015 – 4:35pm.

Here we are again, out of everything except Dark and WhiteSD bread.  So we had a choice of making bagels, sandwich slims, biolatta’s (Warp Drive Biyaly’s), English muffins, pizza dough – you name it – we are all out.  Since we made a huge pile of smoked pulled pork last weekend, we seceded to go with the sandwich slims to surround it in

 

Plus, with today’s emphasis of Star Wars, how else could you get 5 words in a row to start with S in the title of this post?  Since we can’t, it seemed like a natural to Lucy and a way for here to break away from the sprouted grain thing she has been drowning in of late.  Where is a Jedi when you need them anyway?

 

We had made a YW levain a couple of days ago for this bake because we finally refreshed it earlier this week.  But decided to use our rye starter and 3 stage levain build instead to get some whole grains in the mix instead of all white flour.  We decided we could use up the YW levain making some pizza sometime this weekend.

 

Dry fried version.

With only o2 days day to get this bake done and one of those shot because of the levain build and 12 hour retard afterwards we used 20 g of the starter instead of our usual 10 g and we upped the Levain to 19% to speed things along and stilll get some sour.

 

We did a 30 minute autolyse of dough flour and water with the salt sprinkled on top as the levain warmed up.  We also did our usual 3 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 slap and folds on 45 minutes increments once the levain hit the mix.

 

Rather than do an 18-24 hour bulk retard at this point, we let the dough bulk ferment on the counter for 2 hours instead.  Then we divided the dough into 55 g pieces that were rolled into balls and allowed to relax so that they could be flattened into a disk and rolled out to the slim shape.

 

We then placed them on parchment, in a plastic bag to final proof.  We decided to bake half on a stone at 425 F with steam and to dry fry half in a Teflon coated, electric skillet at 350 F like we do English muffins so that we could compare them and see which way we liked best. 

 

This Pork will go pretty good on these slims.

Both ways turned out pretty well so it doesn’t make all that much difference but we did like the baked ones a bit better for looks and the crumb was more open for the baked version too.  They do taste pretty much same so either way will do in a pinch.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

18 Week Retarded Rye Sour

20

0

0

20

4.76%

Whole Multi Grain

10

20

40

70

16.67%

Water

10

20

40

70

16.67%

Total

40

40

80

160

38.10%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

80

19.05%

 

 

 

Water

80

19.05%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP & S&F Hi Gluten

340

80.95%

 

 

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

 

Water

217

51.67%

 

 

 

 

 

 

 

 

 

Dough Hydration

63.82%

 

 

 

 

Total Flour w/ Starter & Scald

420

 

 

 

 

Total Water

297

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

70.71%

 

 

 

 

Total Weight

775

 

 

 

 

% Whole Grain

19.05%

 

 

 

 

 

 

 

 

 

 

4 grain whole flour is 17.5 g each of rye, spelt and wheat