The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

 

2014 Dabrownman’s TFL Blog Index

 

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

 

 

 

2013 The Fresh Loaf Dabrownman’s Blog

 

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

 

2012 The Fresh Loaf Dabrownman’s Blog

 

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

dabrownman's picture
dabrownman

After Abe’s recent success with his new yeast water, Lucy went looking for our cherry YW in the back of the fridge where it has been neglected for months.  Plus, I was bit shaken with Lucy’s latest attempts to make all of us redundant and nothing shakes the Lucy Blues she creates with her computer apps as much as a nice jar of cherry yeast water.  It was time to give it some refreshment.

 

Lucy decided to make this levain a combination of SD and YW just to be different and to not use sprouted grains for a change even though the this bread still ahs 23% whole grains.  The pre-fermented flour after the 3 builds was a bit less than 15% more than usual 10-11% due to the fact that the YW had been retarded so long and it is slower than SD working alone in the first place.

 

We followed exactly the same process we did earlier today for the levain build, autolyse, dough development, long cold retard, final proof and baking.  What a rut we find ourselves in today and it is all Lucy’s fault since I only do what she recommends most of the time.

 

This squat oval was badly mangled when un-molding onto the parchment paper.  Part of the loaf was on the peel instead of the parchment and it stuck.  I lifted the stuck part with a scarper and managed to get some parchment under the stuck dough but the damage was done. It spread and deflated horribly - and Lucy was looking for really big holes too!

 

Still we slashed it slashed it 3 times since it was now so spread out after and slid onto the bottom of the combo cooker covered for steam.  Once the lid came off, the bread was baked another 15 minutes at 425 F until it was deemed done with a bottom thump or two.

 

The bread bloomed and sprang well under steam and browed well under the dry heat.  We will have to see how the crust turns out after it cools.

  

SD YW Combo Levain Build

Build 1

Build 2

 Build 3

Total

%

17 Week Retarded Rye Sour

10

0

0

10

1.88%

Yeast Water

0

21

43

64

12.05%

White Spelt

0

0

43

43

8.10%

WW & Oat

0

21

0

21

3.95%

Water

10

0

0

10

1.88%

Total

20

0

0

148

3.77%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

79

14.88%

 

 

 

Water

79

14.88%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

351

66.10%

 

 

 

Whole Wheat

101

19.02%

 

 

 

Total Dough Flour

452

85.12%

 

 

 

 

 

 

 

 

 

Salt

10

1.88%

 

 

 

Guinness 322 & Water

325

61.21%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.90%

 

 

 

 

Total Flour w/ Starter & Scald

531

 

 

 

 

Guinness 322  & Water

404

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

76.08%

 

 

 

 

Total Weight

995

 

 

 

 

% Whole Grain

23.92%

 

 

 

 

 

 

 

 

 

 

 

 

 Lucy says to have a salad with that pork tamale, chicken enchilada combo and the mixed fruit galette.

 

dabrownman's picture
dabrownman

Lucy tried to find the last time we used dates in bread and it was 2012.  We prefer figs to dates because you don’t have to pit them and they taste better but dates in bread have been around for thousands of years and not to be overlooked.

 

When Lucy picks a dark colored fruit like dates or raisins she immediately starts thinking about other dark things to put in the mix and when you have fruits you have to have nuts or seeds too.  I’m starting to figure out Lucy’s recipe madness.  She went with walnuts and Guinness for the liquid.  She went with a bit more 50% whole sprouted multi grains to get it a bit to the darker side too.

 

Even though I am starting to catch onto Lucy’s recipe madness, I have yet to grasp her app methodology though.  After nearly being put in the slammer for her app that shut down people’s phones until they paid her an extortion fee, I thought she had learned her lesson. Now she has told me that she is working on an app than makes would make all jobs obsolete.

 

Being retired, I’m really not affected by this kind of technology and neither is she but the fewer and fewer people that are still working sure will be.  I asked her how people, who depended on their paycheck every week to live, would survive without any money and she said that you just can’t stop technology and someone was going to do it eventually so it might as well be her to get it done.

 

I suppose that once phones got smart it was just a matter of time before they would be smarter and more productive than the average Joe – and thinner too.   I told her that people will probably freak out and start killing each other faster than they do now just to secure a food source if nothing else and she totally disagreed.

 

She said if people had no work to do they would be happier and learn to do other more rewarding stuff that didn’t include cannibalism - like baking bread…. if they could steal the ingredients and bake in a solar oven.  So she is just trying to do her part to increase the number of home bread bakers as a real Baking Apprentice 2nd Class would want to do.  How nice it must be when the end is near!

 

We did our usual 3 stage leavin build using the 20% hard bits of the sprouted 4 grains and a bit of our long retarded rye sour starter.   The levain ended up at 11% pre-fermented flour.  We then retarded the levain for 24 hours.  The starter was getting low so we refreshed it, tossed it in the back of the fridge and, in a month, we should be using it instead of the current one.

 

We did a 1 hour autolyse with the Guinness and dough flour with the salt sprinkled on top as the levain warmed u[p on the counter.  As soon as the levain hit the mix we, did 3 sets of slap and folds of 30 each on 30 minute intervals and 2 sets of 4 slaps each on 45 minute intervals.  The re-hydrated dates and walnuts went in before the dist slap and folds set using stretch and folds to get them incorporated.

 

My favorite enchilada is a chicken spinach in white sauce with a tinge of red and green sauce and some crema

Once the gluten development was done, the dough was shaped into a boule, and placed into a plastic covered SS bowl and retarded for18 hours of cold bulk retard.  Once the dough came out of the fridge, we did an immediate pre-shape into a boule and then 1 hour later a final shape.

 

This galette is one made with apple, plum and peach with bourbon snockered dried fruits and fresh ginger.

It was placed into a rice floured basket for 1 hour of final proof before firing up Big Old Betsy for a 450 F pre-heat with the combo cooker inside.  We then took the bagged dough outside for a the final 100 F proof as the oven heated up as has been out MO of late.

 

The dough was un-molded quickly slashed T-Rex style and slid onto the bottom sof the combo cooker with a peel, covered and steamed for 18 minutes.  Once the lid came off we turned the oven down to 425 F convection….. and continued to bake for another 15 minutes until the bread thumped done on the bottom.  We took the bread off the bottom of the combo cooker 5 minutes into the dry bake.

 

It bloomed and sprang well enough under steam and browned nicely once it came out.  We will have to wait until later today to see how the crumb came out and if we like the taste of dates in this bread.

 

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

17 Week Retarded Rye Sour

10

0

0

10

1.98%

20 % Extraction Sprouted 4 Grain

10

20

21

51

10.08%

Water

10

20

21

51

10.08%

Total

30

40

42

112

22.13%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

56

11.07%

 

 

 

Water

56

11.07%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

250

49.41%

 

 

 

80 % Extraction Sprouted 4 Grain

200

39.53%

 

 

 

Total Dough Flour

450

88.93%

 

 

 

 

 

 

 

 

 

Salt

10

1.98%

 

 

 

Guinness 322 & Water

340

67.19%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.56%

 

 

 

 

Total Flour w/ Starter & Scald

506

 

 

 

 

Guinness 340  & Water

396

 

 

 

 

 

 

 

 

 

 

Walnuts

75

14.82%

 

 

 

Dates (Dry)

75

14.82%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

78.26%

 

 

 

 

Total Weight

1,112

 

 

 

 

% Whole Sprouted Grain

50.59%

 

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is 35 g each of oat, spelt and rye and 148 g of wheat

 

 

 

 

 

 

Dates were re-hydrated with water and squeezed dry

 

 

 

 

Lucy reminds us to have a salad with that sunset,

 

 

Frequent Flyer's picture
Frequent Flyer

Sourdough Fermentation Data

We all know that all other factors being the same, the more sourdough starter in the dough, the faster the rise during bulk fermentation.

 Since your starter may resemble dough (60 to 70% hydration), others may use a liquid starter (200%+ hydration), and mine is the consistency of mashed potatoes (100% hydration), The percent of flour used in the starter (as percent of total flour) is unaffected by hydration. This is a concept I’ve seen in print somewhere and one I find very useful.

The goal in this experiment was to determine the fermentation rates at various percentages of flour in the starter to total flour. Another way to view it would be the time required for the dough to double at various percentages of flour in the starter to total flour.  

Using the same totals for ingredients (85g flour, 57g water and 2g of salt), 4 doughs were made.

The sourdough starters used in the doughs contained 10%, 20%, 30% and 40% of the flour (9g, 17g, 26g, and 34g). For example, the total flour in the dough was 57g.  if the % total flour in the stater was 20%, then 17g would be in the starter.  For my 100% hydrated starters, the total starter weight was 34g.   Each dough weighed 114g.   

These were kneaded 20 strokes, placed in straight sided glasses and were stretched and folded 3times every 20 minutes. The dough levels were measured at the same time every 20 minutes at first, then every 30 minutes until the volumes had doubled. The glasses were marked with the percentage of total flour in the dough’s starter and photos taken prior to measurements. The times for the dough are shown in photos taken.  Only 2 are shown here.

 

The data are shown in the table below.

The curves for each dough show growth of dough vs time. The 40% dough (40% total flour in the starter) was the fastest growing dough and doubled in 120 minutes and the dough with 10% of the flour in its starter took 270 minutes to double.

As the percent flour prefermented increased, so did the color in the bread, the taste, and the openness of the crumb. Proof times took 45 minutes to 90 minutes depend on the percent flour in the starter. I made a deli rye tonight with 20% of the total flour in the starter. The rye conformed to the tables and graphs.

There’s nothing new here, just data specific to my dough and a guide for making future sourdough breads.

 

Ripoli's picture
Ripoli

First time post. Kamut is such an amazing flour to work with and eat. The depth of flavour, subtle sweetness and tender crumb has me absolutely hooked. Now I just need to find someone who will sell it to me in large quantities!! I loosely follow the recipe from Chad's Tartine Book 3. I don't add the wheat germ and my starter is my own 50/50 white and wholemeal 100% mix. I feed Roger (my starter) twice a day use him towards the younger end of fermentation to ensure that it imparts less of the strong "sour" flavours on the bread and allow the natural sweetness of the Kamut to take center stage. Autolyse for an hour and a half. Stretch and fold at 30min intervals for 3 hours with a further 3 hours bulk ferment followed by 14 hours cold proof in the fridge.

 

 

 

Reynard's picture
Reynard

As the porridge bread received the thumbs up from the parental unit, I thought I'd have another crack at it for this week's bake. With sound advice in my head and a better sense of timing than starting to make bread at stupid o'clock in the evening, I set to it. I started out with the same recipe, scaled it up by half to give me two medium loaves and made a few minor tweaks to the ingredients, namely ditching the dried active yeast entirely, swapping the spelt in the soaker for wholegrain rye and reducing the water in the dough.

Soaker:

113g porridge oats

113g rye flour

300g water just off the boil

Levain:

75g rye starter

135g water

135g white bread flour

Dough:

soaker + levain

16g salt

420g white bread flour

175g tepid water

Methodwise, I began by making my levain in the morning. At the same time, I made my soaker, but instead of just pouring the boiling water over the mix of flour and oats, I actually cooked the mixture, covered it and left it to cool.

After supper, I made the dough. The oat and rye mixture from the soaker was pretty stiff and gelatinous - not the easiest to work into the rest of the ingredients. It needed some heavy-duty squishing to distribute it evenly throughout. In terms of water, I measured out 215g (as scaled up from my initial attempt) but instead of dumping it in wholesale, I added it a bit at the time until it felt that the dough didn't need any more. As it turned out, I used 40g *less* i.e. 175. The dough was still on the sticky side, but easier to work. Gave it the usual 15 minute hand knead before letting it rest. Over the next couple of hours I gave it four stretch and folds before covering the bowl and sticking it in the fridge overnight - could really feel the dough changing in texture each time.

The next morning, I removed the dough from the fridge and let it warm up a bit before dividing it in two and shaping. One half went into an 8x4 tin, while the other half was turned into a batard and plonked into a banneton. I wanted to see which method would be better - and to see if the changes in ingredients had cured the frisbee tendencies of my first attempt...

Both were given two and a half hour proof at room temperature. The tin went into a preheated oven 230C on my pizza stone and covered by a stock pot. The other loaf went into the fridge. After 25 mins off came the pot and the oven temperature reduced to 200. Gave it 20 mins more, the last 5 of those out of the tin to finish the crust. When this loaf was almost done, the other came out of the fridge and was tipped into greased and floured chicken brick. The oven was turned back up to 230, then in went the chicken brick for the same 45 mins; 25 at higher temp with lid on, and 20 at lower temp with lid off.

Am actually quite pleased with the results :-)

The batard had a small crack on the bottom - probably where muggins didn't seal the seam properly, but it certainly didn't do a frisbee on me. And I think I also got a better crust than last time... At this lower hydration, there doesn't seem to be any appreciable difference between baking it in a tin and baking it in the brick. At a higher hydration, then yes, I think the tin might be the way to go.

While I was on a bread making roll, I had a play around with my wholegrain SD recipe to see how far I could push the add-ins... The changes I made was: 1) swapping wholewheat flour for whole rye to give me around a 60 % rye loaf, 2) adding a soaker of muesli, sunflower seed, pumpkin seed and milled linseed (100g dry ingredients, 100g water), 3) making up a mix of around 100g of dried fruit to go in the bread (raisins, sultanas, chopped dates, apricots and cranberries) which I soaked for a little while in Earl Grey tea, and 4) when making up the dough, instead of using water, I used the tea in which I'd soaked the fruit. I also added in a dab of yeast as something of a house brick preventer...

Method was pretty well much the same as the oat bread. Sole exception was that the fruit was steeped in tea about half an hour before making up the dough. Have to admit that it was a sticky, slippery and rather messy process with all that fruit, muesli and rye., but I got there in the end. As with the oat bread, the stretch & folds really did make a difference. Proof time at room temperature was the same as above, though this one got the longest stay in the fridge as I can only bake one loaf at the time with my current set-up. Then into the chicken brick it went for 25 mins at 230C with the lid on. I found that once the lid came off, the crust started to brown really quickly, so after about 10 mins I turned the oven down from 200 to 180 to stop the bread from burning.

The aroma from this loaf was amazing - you could smell it out on the street while it was baking, and I reckon the neighbours must've been cursing me something chronic. It did stick to the chicken brick though - well, the bits of fruit did, but nothing a palette knife couldn't solve. Next time I'll use cornmeal instead of flour, I think...

The verdict...

The tin baked oat loaf went to the friend who supplies me with eggs, and she was really pleased with it. I kept the batard for myself. It had a better crust than last time, and the crust had a better flavour and bite. The crumb was less open than my initial attempt, but at a lower hydration, that's to be expected. It was still bouncy and glossy with a lovely texture and a wonderful creamy, nutty flavour. The only disappointment was that the sour tang I had the first time round was mostly absent, but I suspect that was because my levain didn't get the hot water bath hurry-up treatment. Maybe this is something I can explore in future. Will be easier when I have the heating on, as I can snuggle the levain up to a radiator...

The fruited rye was an absolute revelation. At 60% rye and with all that fruit in it, I wasn't expecting mad oven spring, but it still did ok I think. The crust is very chewy with an almost caramel flavour, the crumb is soft, moist and packed with the fruit, while the sunflower and pumpkin seeds give a pleasant crunch. And it's nowhere nearly as sweet as I thought it would be. Actually, it isn't that sweet at all, but has an intense flavour that is redolent of rye, fruit and tea. The tea works so well with the high percentage of rye that I might even try a plain rye made with tea - though I think I'd have to swap the floral Earl Grey for a more robust English Breakfast.

In terms of eating, the oat bread was spectacular with Serrano ham, whereas the fruited rye is just meant to be the right partner for butter and mature Gouda cheese...

Am so, so making both of these again :-) And want to say a BIG thank you to everyone who gave me such brilliant advice and inspiration - you know who you are :-)

Left to right: oat porridge sourdough, fruited tea rye

As the rain's been coming down in stair rods here in dear old Blighty for the last few days, both Poppy and Lexi have been spending time indoors supervising the bread making more closely than usual. Poppy is an old hand at sleeping through bad weather, but Lexi seems to think it's my fault that I can't turn the rain off... Consequently I've had to make do with a couple of proudly presented spiders in terms of culinary contributions.

But the mood here chez Casa Witty has been somewhat subdued following the events at Pocono on Sunday night... I saw Justin come up through the lower formulae here in the UK and make his F1 bow, as a race fan first and then, later as a photographer down on the fence line. I only knew him in passing - and that a long, long time ago, but he was a close friend to quite a few of my own friends on the racing scene. It brings comfort to know that through his passing he saved six lives by donating his organs. Through that, he lives on by giving others a beautiful gift. Rest easy, Justin...

bakers are such nice people's picture
bakers are such...

These steps are the ones I follow to make my daily bread.  There is always (a) a starter being fed, (b) a bowl with dough or batter in it on the counter, and (c) a basket or two in the fridge, in my kitchen. 

Can someone tell me which of these steps is unneeded or even harmful to the production of great bread?  I would appreciate any tweaks or deletions or additions that might be suggested. 

The Steps

Pour starter from its vessel into my bowl.

Add lukewarm water and AP flour to make a batter.

Let that sit for a few hours or overnight.

Add flours to make a dough, salt also.

Give three hours to the act of half-hourly folding.

Shape loaves & into proofing baskets.

Refrigerate overnight.

Pull from fridge and let sit while oven reaches temp.  Turn oven on now.

Preheat oven to 500 with dutch ovens inside while loaves sit on counter, post fridge.

Place loaves in dutch ovens.

Bake at 500 for 10 to 15, then at 450 for 35 to 40.

Cool until cool.

 

Any cool magic tricks out there?

Gail_NK's picture
Gail_NK

I'm working with a friend who is launching a new food product made with the liquid strained off oat meal that has been soaked overnight and then pureed and strained. The end result is a fairly thick paste made of ground oats - probably not quite 100% hydration, but pretty high.

I'd like to find some way to use the "waste" as an addition to sourdough bread. Any suggestions? Dabrownman, that sounds like something you might have tried...

It's more or less a "soaker" that has been strained.

Thanks for your advice!

Gail N-K

eleutheros's picture
eleutheros

Summer has been interesting, bread-baking-wise. I went for a largely disastrous stretch trying to make higher-hydration, relatively slack doughs into bread because moisture seemed to be the key to wonderful artisan loaves. (You will note that none of those have been posted, and for good reason!) And the heat and humidity necessitated several changes to the way I feed and process my doughs, because we only use the air-conditioner as a last resort. It'll be nice when autumn really takes hold!

All that experimentation started with David Snyder's San Joaquin sourdough (SJSD to many of us), and went a lot of wild places in the middle that didn't work so well, but I came out of it with another recipe that works for me—and a lot better at bread than I was beforehand!

What I have now is about 70.5% hydration, 17.5% white whole wheat (I got up to 20% in experimentation and my wife called "too much," so I backed off to here), and builds from a tiny amount of refrigerated starter with no excess, baking on the third day. I find it wonderfully sour, though that's not everyone's thing, and this is the first bread I've made that comes near my wife's wistful recollections of San Francisco.

recipe on legal paper posted on fridge

It makes really nice boules, though I'm learning a finer balance between shaping and proofing to keep them from tearing open quite so hard. I've had several batard bakes before this split open in ways the slashes could barely control! Below are the good examples.

 crust shot

I've started to do the single slash down the middle because it gives us a loaf of reasonably uniform slice size, oblong without having to try to make an oblong loaf (which I definitely haven't mastered yet!). But so far, the angled slash that's supposed to give me nice grigne (post top) is providing half grigne, half blowout; the deep vertical slash (last, above) seems to control expansion better. These boules seem to turn out a bit denser in the middle than at the edges, so I've still got some fiddling to do with my handling and proofing, but it's getting better.

firstbaker's picture
firstbaker

Does anyone out there have a good recipe for mixed berry cobbler? I would like to find one that would work with frozen fresh berries as opposed to fresh berries picked during our summer. With the fall coming, I would like to have something that not only turns out well but is a show stopper when it comes to taste!

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