Now that is some windowpane!We are getting pretty good at keeping baked bread out of the freezer by sticking to only baking one loaf a week. When out future son-in-law came over for breakfast in Easter weekend he rolled away with the last of the frozen bread and a couple of homemade jams and some citrus to take back to Colorado.So it was wide open of bread this week and we decided to make a white bread. Well, technically, not white but as white as we get around here. It was 75% white flour half LaFama AP and half KA bread flour with 25% home sprouted and milled 3 grain flour of wheat, spelt and rye.Lucy also decided to toss in 125 g dry weight of sprouted wheat, spelt and rye as an and in during the first set of stretch and folds which upped the whole grains to 40% overall. The levain ended up being a bit less than 15% pre-fermented flour and pretty much followed our usual methods.Half the add in sprouts go in.After sprouting the 3 grains and getting a15% extraction of hard bits once the drying and milling was done, we did a 3 stage, 4 hours each, levain build using the hard bits first and then the 85% extraction for part of the 2nd and 3rd stage flour build. Instead of doing a 36 hour retard of the levain we cut it back to only 8 hours because we were out of bread…… at least at that moment – so the sour and crumb would have to suffer a bit.The other half of the sprouts go in.I had commented to Yippee, after she used the bran levain build on her last WW sprouted bread, that came put so well and made her so happy, that IO wished I could taste it. Yippee was kind enough to make that happen. She sent me a few slices of that wonderful bread to try out and it arrived 10 days after it was baked – it was frozen for part of that time but it oy took 2 days to actually get from there to here.I can’t tell you how great her bread really is. Even if a few days old and coming out the of freezer, it was the best WW bread I have ever tasted, the best looking and smelling too! It isn’t unusual for Fresh Loafians to make some of the best bread of all kinds to be found anywhere but hers is exceptional and a cut above. No one would have a problem making this the bread they would take to Deserted Isle if they could only take one -it’s that good.On top of fixing my being out of bread, she sent a lovely gift along with the bread…..an Oriental style sandwich baking tin, matching the one she made the bread in and something I have always wanted but could never find. She also is very good at slicing bread too.I’ve never been able to slice so perfectly with the slices exactly the same and the right thickness – I thought a machine had done it. Yippee is awful good at making people happy and those around her have to be blessed for sure. Now I can only try and make bread in it as well as she does – fat chance!First slice of the Easter Prime Rib. Perfectly done and delicious. Once the first batch of sprouts were done we started the 2nd identical batch of sprouts to use for add ins. We love the chew they add to any bread crumb. Once the levain came out of the fridge, we stirred it down and set it on the windowsill to warm up while we autolyzed the dough flour with the dough water and the salt sprinkled on top.Some of the prime rib left overs went into these Meat Pies.It only took an hour for the levain to rise 25%, our cue to mix it into the dough. We stirred in the salt first and then the levain went. We did 60 slap and folds to get the levain mixed in and to start the gluten development. It was followed by 2 more sets of 30 before the first of 3 sets of stretch and folds from the compass points – all of them on 20 minute intervals . After a 15 minute rest, we did a pre-shape and the a final shape 10 minutes later.Yippee's great Sprouted Whole Wheat Bread to the right. She got enough dough in the pan and didn't over proof it either:-)So….. even though the bread I was making was not big enough to fill the tin properly for a white bread and a couple hundred of grams light, I put it in there anyway after spraying it with PAM. No way I wasn’t going to use it. One thing to remember about these pans is that they are not water tight so you can’t really pour water in them and weigh it to see how much dough it will take to fill it.You should have seen me. Pan on scale with the dough under a mixing bowl on the counter right next to the scale. Water starts going in and I don’t have enough to fill it so go get some more and kept porting away - and then I notice the water is pouring all over the scale and counter and …..the dough!Lucy headed straight outside through the doggie door fast as could be as I grabbed the towels and dumped the tin in the sink. Funny as could be and the counter and floor got a good scrubbing too. Lean something new about bread every time I bake it seems.We let the panned dough sit for 20 minutes on the counter, bagged in a trash can liner, before tucking it into the fridge for an 18 hour retard. Some dough rises a lot for the first 10 hours as it cools and some rises not much at all but this one kept rising after the 10 hour mark. I pinched one bubble on the loaf at the 10 hour mark and there was one 3 times bigger at the 18 hour mark – talk about windowpane.It had risen to the rim in the middle but I could feel other bubbles under the top so I went ahead and docked it with a toothpick. It didn’t collapse but I could tell it was a bit over 100% proofed instead of the 90% I wanted – one of the things that can happen when doing a shaped proof.The slice is so tall you can cut it in half and make a fine roast beef sandwich with some tomato, half an avocado,a salad with some Swiss cheese, half an orange, a pickle, a few strawberries and some green olives. As the oven pre-heated to 500 F the dough was warming a bit on the counter. As soon as the oven hit temperature I put in a half dose of Mega Steam, waited 15 minutes and then slashed the top and put the tin on the rack between the 2 stones for 18 minutes of steam at 450 F.Yippee's bread, toasted with butter, jam with Swiss cheese melted on top made an excellent platform for today's breakfast of bacon, sausage and egg. YummyOnce the steam came out we turned the oven down to 425 F convection and continued baking for 10 minutes before covering the top with foil as it was browning too quickly. After it tested 209 F 35 minutes later, we un-molded the bread and put it on the rack to continue to bake to dry out the crust that had been touching the tin. It only sprang an inch at best – but it didn’t collapse either.We will have to wait and see how the crumb came out. The crumb was open very soft and moist. I tried my best to slice it like Yippee did only a bit thinner - perhaps early and still a bit warm. Very tasty and I love the chew of the Sproutes. FOr some reason this bread came ou tasting sweet . We will have to see if it sours up by tomorrow.Thanks Yippee - you are an inspiration! Salads go with anything. Levain BuildBuild 1Build 2 Build 3Total%2 Rye Sour 1000101.98%85% Extraction Sprouted 3 Grain012405210.30%15% Extraction Sprouted 3 Grain1080183.56%Water1020407013.86%Total30408015029.70% Levain Totals % Sprouted 3 Grain7514.85% Water7514.85% Levain Hydration100.00% Dough Flour % LaFama AP and KA Bread Flour 50/5037574.26% 85% Extraction Sprouted Multigrain5510.89% Salt101.98% Water 32263.76% Dough Hydration74.88% Total Flour w/ Starters505 Total Water397 Total Weight1,087 % Sprouted Grain Flour25.00% % Whole Grain with Add Ins40.00% Hydration w/ Starters & Add Ins78.61% Add In Sprouts Spelt254.95% Rye254.95% Whole Wheat7514.85%