The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

Lucy tends to get easily bored and wanted to take up the piano recently to try to be a little more with it and keep herself out of trouble.  I told her no one plays the piano anymore and she should consider taking up the electric guitar…but it turns out electricity scares her as much as lightning and thunder. 

 

To take her mind off of such things I thought she would enjoy getting the holiday baking schedule going early this year, especially after the GMA’s had done their fruitcakes a couple of  weeks ago now.  Last year Lucy came up with 4 different fruit cakes and we sent some off to friends.

 

See that little bit of dough peaking through the middle of bowl between the mountain of nuts on one side and snockered fruits on the other?  Not much dough holding thisnall together.

This year, since we are early and still have to bake stollen, I told her to keep it to one fruitcake for now so she upped the size of it to compensate hoping I wouldn’t notice.  You would think she would know who the master is around here by now and no try to hide things like this in the details.

 

Donlt forget to non stick spray that souffle pan beofre laoding in the dough.

It isn’t often that we get to bake something where the add ins are 800% of the weight of the flour but this one…. is one. Makes one wonder what is actually holding this chock full of stuff thing together and why it doesn’t just explode.  Last year, we didn’t get any rise at all, during proof or in the oven, out of any of those fruit cakes but one was an English version that had no leavening in it at all.

 

This years Lucy though she would double up on the amount of levain and use both YW and SD to see if any rise would happen.  But, there was none of that to be had.  The only thing is that hopefully the fruitcake will last longer this way – not that it wouldn’t anyway with that much bourbon and brandy in it. 

 

I know what you’re thinking.  That fruitcake is horrible and there is really only one of them that gets passed around to everyone on the planet hoping some fool will eat it.   Well, this fruitcake is not the one of those.  This one is just plain full of it, what ever it is.

 

This year the fruits included, pineapple, red and green cherries, orange and lemon peel, citron, prunes, cranberries and 3 kinds of raisins.  All were soaked for days in copious amounts of bourbon and brandy until they soaked all of it up.  The nuts included walnuts and pecans.  The enrichment included; eggs, brown sugar, molasses and butter and the 7 spices used were; cardamom, ginger, mace, nutmeg, cinnamon, allspice and cloves.

 

There is always a place for a 13 hour smoked pork shoulder to make some pulled pork sandwiches.

The 2 separate levains were built in once stage each and left out to ferment for 10 hours before being retarded in the fridge overnight.  We then let them warm up on the counter for an hour and a half.  This is one of those dump and mix recipes that can be done by hand or in the mixer - with one change - the, fruits and nuts are held back and then mixed in last

 

Smoked pulled pork served with homemadebiuns, slaw and baked wedge fries.

I’m not sure this makes a difference at all though and you could probably just dump the whole mess in at once and mix away.  I used a spoon and it wasn’t too difficult.  I hate cleaning the mixer and Lucy hates cleaning anything. 

 

Lucy reminds us never to forget that fine salad!

Then it just gets dumped into a 1 ½ quart soufflé dish for 6 hours of bagged proofing on the counter.  It didn’t rise but at least we gave it a chance. Then in the oven it went for a full 2 hours of baking at 350 F until the middle hits 205 F.

 

There were a couple of nice sunsets this week to highlight the fact we got the garden planted last week and the 11 pots of greens came up this week.  We also plantd 4 tomato plants - all cherry tomatoes - 2 red, one yellow and one black/putple.

An unusual lunch for us...a shell pasta with meatball, green with blue cheese and potato salads, some avocado and a golden delicious apple.

It came out a little risen in the middle and the top was a dark brown and cracked.   We put some watered down apricot glaze on the top to shine it up.  It smelled terrific as it baked.  This one will have to sit quite a while before we can cut into it.  Then we have ti decide of we want to hooch it up some more as it ages.

The crumb came out nice and moist that you could slice in 1/4" slices.  It is chock full of goodies, very aromatic, fruity, boozy, chocolaty..... it tastes great like a high end fruitcake that Lucy would dream up.  Just delicious.  Now for the stollen....

 

Formula

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

8 Week Retarded Rye Starter

0

3

3

1.98%

AP Flour

0

0

0

0.00%

Whole Grain Mix

20

20

40

36.36%

Cherry YW & Water (RyeSD)

20

20

40

36.36%

Total

40

43

83

75.45%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

41.5

37.73%

 

 

Water

41.5

37.73%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

27.39%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Grain Mix

60

54.55%

 

 

AP

50

45.45%

 

 

Total Dough Flour

110

100.00%

 

 

 

 

 

 

 

Salt

3

1.98%

 

 

Milk

0

0.00%

 

 

 

 

 

 

 

Dough Hydration

0.00%

 

 

 

Total Flour w/ Starter

151.5

 

 

 

Liquid in Starter

41.5

 

 

 

 

 

 

 

 

Hydration with Starter

27.39%

 

 

 

Total Weight

1,074

 

 

 

Whole Gtrain %

66.01%

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

97.62%

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

Butter

100

90.91%

 

 

Molasses

16

14.55%

 

 

Snockered Fruits

350

318.18%

 

 

Brown Sugar

100

90.91%

 

 

Pecans and Walnuts

100

90.91%

 

 

Mini Chocolate Chips

100

90.91%

 

 

Egg (2 large)

112

101.82%

 

 

Total Add Ins

878

798.18%

 

 

 

 

 

 

 

Whole grain mix is: rye, wheat and spelt

 

 

 

 

 

 

 

 

1 T of 7 spice mix: allspice, cinnamon, mace, nutmeg,

 

 

clove, ginger and cardamom

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

Here is the 3rd version of this bread.   Even though none of them have been exactly the same they were close and the main goal was to se if not aging home milled flour for at least 3 weeks would have an adverse effect on the bread if not used within 1 day of milling.

 

This on was different than the other 2 in several ways.  Less levain was used for this bread.   We did a 21 hour final retard and a 1 ¼ hour warm up on the counter.  This bread had some additional whole grains getting it up to an 11 grain bread from the previous 7 and 8 grain version.

 

Since this loaf was so big, it wouldn’t fit under our largest DO bottom used as a cloche  so we had to bake it on the stone in BOB using Mega Steam.  We also included the 2 week soaked chia seeds in the autolyse this time instead of adding them in before the slap and folds. 

 

Lucy voted this the best looking rustic dough ball of the year so far. Another major change was making this larger loaf into a chacon.  The first version rolled out the dough to cut it into strips that were seeded and then twisted twice to make the shape.  All of this handling really seemed to hurt the openness of the crumb.

 

So we thought that manhandling 40% of this dough to make 2 sizes of balls, a knotted roll for the center and a braided twisted sister rope to surround them would give us a better base line for the crumb to compare to version 1.  We also dipped the middle knot, the smaller balls and the twisted rope in sesame and poppy seeds to give the design some extra character

 

The two previous versions are found here Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts and here Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2 if you want to do some comparing.

 

We followed the same YW and SD levain builds, the autolyse and the gluten development as the previous 2 versions.  But we did the chacone design and final proofed it shaped for 21 hours.

 

We preheated the oven to 500 F instead of out usual 550 F and baked it under steam immediately at 465 F since the larger the loaf the lower the temperature – if you don’t want to burn it.  We also steamed it longer at 18 minutes rather than our usual 15 minutes due to its size.

 

When the Mega Steam came out, we continued to bake at 425 F, convection this time, for another 10 minutes when the bread read 208 F on the inside and we removed it to the cooling rack.  Total bake time was 28 minutes - pretty short for a loaf this size.

 

This bread smelled wonderful as it baked.  It also cracked lightly at the design points showing it was probably a bi over proofed but it browned up to that beautiful mahogany color we love so much   it was crunchy crisp as it came out of the oven too.

 

We love the outside but will have to wait for lunch to see what the inside looks like.  it looks pretty much like the last bake - version 2.  Open, soft and moist - plus...it is plain delicious for a bread that isn't plain at all.  We love the inside as much as the outside.

 

Formula

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

6

6

1.05%

AP Flour

47

0

47

9.57%

MG 14% Extraction

7

25

32

6.52%

Cherry YW & Water (RyeSD)

54

25

79

16.09%

Total

108

56

164

33.40%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

82

16.70%

 

 

Water

82

16.70%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

14.31%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

261

53.16%

 

 

KA Bread Flour

230

46.84%

 

 

Total Dough Flour

491

100.00%

 

 

 

 

 

 

 

Salt

12

2.09%

 

 

Potato Water 225, Whey 151

376

76.58%

 

 

 

 

 

 

 

Dough Hydration

76.58%

 

 

 

Total Flour w/ Starter

573

 

 

 

Liquid w/ Starter

458

 

 

 

 

 

 

 

 

Hydration with Starter

79.93%

 

 

 

Total Weight of Dough

1,283

 

 

 

Whole Gtrain %

51.13%

 

 

 

 

 

 

 

 

Dried Apricots

54

11.00%

 

 

Mixed Seeds

82

16.70%

 

 

Hazelnuts & Almonds

54

11.00%

 

 

Total Add Ins

190

38.70%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

14 g  of poppy and sesame seeds were used to sprinkle into the basket.

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 104 g wet.

 

 

 

 

My wife cam home from work last night saying "Did you see tnight's sunset?" I did and took a picture of it

dabrownman's picture
dabrownman

These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.

 

It came in at 45% whole grains and 80% hydration.  The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.

 

We followed our recent regimen of making the two levains with long retards for both, a 1 hour autolyse for the dough liquid and dough flour with the salt sprinkled on top.  We did the 3 sets each of slap and folds and stretch and folds over 20 minute intervals and then shaped the dough before retarding it in the fridge for 18 hours.

 

We warmed them on the counter for 2 hours applied the egg wash and seeds and backed them in BOB at 375 F - convection for 24 minutes rotating them 180 degrees once after 8 minutes and then twice 90 degrees and 180 degrees the next 4 minutes. 

 

These rolls browned up nicely and were very open and moist on the inside.  I can’t wait to have them for our planned hamburger and sausage dinner tonight.  Lucy thinks she is getting this bun thing down pretty well and can now better compete with her Long Island cohorts who are masters at the bun thing.

 

Formula

 

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

2

2

0.47%

AP Flour

35

0

35

9.43%

MG 14% Extraction

12

8

20

5.39%

Cherry YW & Water (RyeSD)

40

15

55

14.82%

Total

87

25

112

30.19%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

56

15.09%

 

 

Water

56

15.09%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

13.11%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

175

47.17%

 

 

KA Bread Flour

196

52.83%

 

 

Total Dough Flour

371

100.00%

 

 

 

 

 

 

 

Salt

8

1.87%

 

 

Milk

249

67.12%

 

 

 

 

 

 

 

Dough Hydration

67.12%

 

 

 

Total Flour w/ Starter

427

 

 

 

Liquid w/ Starter

305

 

 

 

 

 

 

 

 

Hydration with Starter

71.43%

 

 

 

Total Weight

824

 

 

 

Whole Grain %

45.67%

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

80.52%

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

Butter

40

10.78%

 

 

Egg (1 large)

44

11.86%

 

 

Total Add Ins

84

22.64%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

dabrownman's picture
dabrownman

This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added.  After it had doubled in volume we put it in the fridge for 24 hours.

 

 The dough really rose in thefridge during the retard.  Right is the dough after deflating, just  before dividing.

When we took it out the nest day to mix it with the AP dough flour and water we added a pinch of instant yeast to the mix.  The dough flour was 240 g of AP and the water added was 145 g with 2% salt.   This made the dough 69% hydration.

 

After 3 sets of slap and folds and 3 sets of stretch and folds all on 15 minute intervals we bulk retarded the dough for 24 hours.  It easily doubled in the fridge.  We took it out of the fridge 3 hours before ewe wanted to use it and immediately divided it in half in roughly 257 g pieces for two medium individual pies.

 

Pie 2.

Thus dough was very good to work with – extensible yet strong.  Once the pies were hand formed we brushed on some sun dried tomato, rosemary and garlic infused olive oil and lightly covered the pie with some pizza sauce.  Once the mozzarella went on then came the hot Italian sausage, red pepper, red onion and crimini mushrooms.

 

Looks better with fresh basil on it:-)

Then came the ricotta cheese that was fortified with pecorino Romano, an egg and s hefty amount of black pepper.  The ricotta was lightly covered with some more mozzarella and pecorino before sliding it and the parchment paper onto the bottom stone into BOB’s (Big Old Betsy) 550 F preheated maw.  These pizzas had fewer toppings and mire cheese than out usual.

 

The first pie was baked without convection fan for 10 minutes and the 2nd pie was baked with convection fan for 8 minutes.  Both pies baked up about the same, not as bold as our usual though.  Both were nice and thin and very tasty.  The crust was very similar to our favorite poolish Focaccia Romana  we like the best but the ricotta and lack of pepperoni made for a very different tasting pizza – we liked it and there was plenty left over for freezing.

 

And don't forget the salad that goes so well with any meal including pizza!

 The other difference in the two was that the 2nd one was garnished with fresh basil.  This was a big baking week for us with pizza on Wednesday, MG Rolls on Thursday and the version 3 of our MG 50% whole grain YW / Sourdough with Apricots, seeds and nuts,  That has slightly different grains and amounts of levain.

 

We are hoping to notice a change in bread because the home milled flour portion was not aged for 3 weeks before using it.  Week 2 was actually better than week one and we will see what week 3 looks like.

 

 

dabrownman's picture
dabrownman

We ground 3 times as much whole grain as we needed for the last bake so that we could test the notion that flour has to age after it is ground if not used in 24 hours.  So this bake has the whole grains as the last bake and the same add ins too.  The add ins have been hanging out in the fridge for a week.

 

Still, Lucy couldn’t help herself and made some changes.  The YW levain was less pink since it was refreshed with white AP flour from last weeks levain left overs that were hanging out in the fridge all week instead making a new one with equal parts of YW and flour.

 

Instead of making the SD levain with the milled multigrain flour from last week, we used home milled whole rye to make it.  Last weeks bake didn’t have any rye in it at all and to keep the whole grains nearly the same; 50% this week and 55% last week, she thought a little whole rye wouldn’t hurt.

 

As you can see, this dough was overproofed - hould have baked it straight out of the fridge.

Instead of shaped proofing for 20 hours in the fridge and then letting it proof for 3 hours on the counter for 24 hours total, we did a 21 hour bulk ferment in the fridge and a 12 hour shaped retard too before doing a 1 1/4 hour warm up on the counter before baking for 34 1/4 hours total = 12 hours of cold longer than version 1.  Instead of using apricot soaking and coconut water we used potato water for the dough liquid this time.

 

Instead of baking on a stone with Mega Steam Lucy decided to bake this one on a stone covered with the bottom of the aluminum DO as a cloche.  She also shaped this one as a boule and the last one was a wreath.  She also put all the poppy and sesame seeds inside this one instead of having some on the out side like the wreath,

 

But everything else was nearly the same!  We did notice some differences though.  The wreath hardly proofed at all in the fridge over the first 20 hours and this one more than doubled in volume over the 21 hours of bulk ferment.  Why this was the case we don’t know – maybe it was the potato water, rye SD levain and 5% less whole grains?

 

We did our usual autolyse slap and folds and stretch and folds where the add ins were incorporated just like last time and the temperatures for preheat and baking were the same just like here

Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

 

Apple and Plum Galette on a shortcrust pastry.

We left the DO cover on for 20 minutes this time, 5 minutes more steaming time since the dough was stikk cold and the DO is slower to transfer the heat to the dough than the Mega Steam does.  In 30 minutes it was done.

 

The great thing about balking on a stone and covering with the bottom of a dutch ovenas a cloche is that you don’t have to worry about the bottom burning or dumping the bread out of the DO so it doesn’t burn the bottom.  This is so much easier I don’t use a DO the standard way any more.

 

It sprang and bloomed OK, and it did brown up nicely, with small blistering, after the lid came off.  It smells terrific.  All those grains, fruits, seeds and nuts mix together to make for a very aromatic bread as it bakes.  Will have to wait for the lunch time to see how the crumb came out.  The crumb came out much more open than version one probably because it wasn't rolled out, cut in strips and twisted twice:-)  It is also more soft and moist too ut no sour like version 1   Tastes the same as version one but maybe more earthy with the rye in there.  Just delicious.  Half of this loaf went to one of  my wife's friends right away. 

The sky was on fire

 

Formula

Yes!  A two person Chicken Pot Pie

Cherry YW  / RyeSD Levain

Build 1

Build 2

Total

%

6 Week Retarded Rye Starter

0

8

8

1.77%

Whole Rye

0

45

45

14.33%

AP Flour

80

0

80

25.48%

MG 13% Extraction

10

0

10

3.18%

Cherry YW & Water (Build 2)

90

45

135

42.99%

Total

180

98

278

88.54%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

139

44.27%

 

 

Water

139

44.27%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

30.68%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

87% Extraction Multigrain

168

53.50%

 

 

KA Bread Flour

146

46.50%

 

 

Total Dough Flour

314

100.00%

 

 

 

 

 

 

 

Salt

9

1.99%

 

 

Potato Water

225

71.66%

 

 

 

 

 

 

 

Dough Hydration

71.66%

 

 

 

Total Flour w/ Starter

453

 

 

 

Liquid w/ Starter

364

 

 

 

 

 

 

 

 

Hydration with Starter

80.35%

 

 

 

Total Weight

1,018

 

 

 

Whole Grain %

49.23%

 

 

 

 

 

 

 

 

Dried Apricots

56

17.83%

Dry

 

Mixed Seeds

80

25.48%

 

 

Hazelnuts & Almonds

56

17.83%

 

 

Total Add Ins

192

61.15%

 

 

 

 

 

 

 

Multi whole grain mix is 25 g each: Sonoran White,  

 

 

Kamut, spelt, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 112 g wet.

 

 

 

 

 

 

 

 

 

 Lucy says not to forget the salad.

 

dabrownman's picture
dabrownman

It had been a while since we had used our cherry yeast water so we decided to make aa large 1 stage levain using some hard bits that was a 13% extraction multigrain soft and some AP.  It was refrigerated for 2 days after it doubled for this bake but we used some of it yesterday to make the cherry YW buns.

 

Lucy also thought it would be nice to add in a smaller SD levain too, making our favorite combo levain of 2 natural levains,  so that the bread would have the tiniest bit of tang and some much better keeping quality.  This two was made from the same 13% extraction sifted hard bits and was single stage build.  The SD levain was refrigerated for 18 hours after it doubled on the counter.

 

With the overnight lows in the upper 60’s the past couple pf days, we thought we could get away with having a larger total levain especially if the larger part was the slow acting  yeast water and still be able to have a long slow rising retard for the final proof. 

 

Being cooler, Lucy took this as a small opening to really pump up her Italian inspired ingredient list as well.  A little opening for her is really a huge and wide chasm and she didn’t disappoint.  2 Starters, 1 fruit 8 flours with 6 of them whole grains, 2 kinds of nuts; hazelnuts and almonds, and 6 kinds of seeds and 3 different liquids: apricot soaker water, coconut water and water rounded out the liquids.

 

This wouldn’t qualify for the minimum 15 Flour and No More Than 30 Ingredient Challenge bake but it is more than half way there.  But she wasn’t done yet either.  Lucy decided to do a new kind of bread shape that we have never tried before.

 

You roll out the final dough into a10” wide by 18” long rectangle, sprinkle on poppy and sesame seeds, cut it into 6 strips the long way with a pizza cutter, twist each strip and then twist all the strips together and then make a final circle with the twisted up rope.  The hydration was a little high for this and the strips were a little sticky so, when you make it ,you want to cut the hydration down to 72%.

 

You put the twisted up circle on parchment so that it can be easily transferred to the oven.   I think she saw this shaping on one of the cooking shows that originated out of London.  I’m guessing it was Lorraine Pascale, since she is a baker, but Lucy can’t remember for sure.

 

The things we kept sort of normal after we got the levains out of the fridge were: 1hour of autolyse for the dough flour and liquid with the salt sprinkled on top, 3 sets of slap and folds of 7, 2 and 1 minute followed by 3 sets of stretch and folds all on 20 minute intervals.  

 

We did pre-soak the dried apricots for the dough liquid and the chia seeds so that we could put these seeds into the dough without them stealing all the liquid.  The Apricots were squeezed to get the liquid out and then paper towel dried after they soaked for 24 hours in the fridge  We wanted to make sure they weren’t going to transfer any extra liquid to the dough.   My wife drank a half a can of coconut water before she decided she didn’t like it so Lucy used some of it for the dough liquid.

 

The seeds (less the poppy and sesaame seeds), nuts and apricots were added to the mix on the first set of stretch and folds and were complexly incorporated by the end of the 3rd set.  Then the rolling, seeds sprinkling, slicing, twisting and shaping began.  The final donut shaped loaf was bagged and placed in the fridge for a 20 hour retard and baking the next morning.

 

The bread didn’t proof much in the fridge and, when we took it out the next morning,  we set it on the counter for 3 hours to warm up  We then fired up  Big Old Betsy to 500 F and readied the Mega Steam.  Once the oven hit temperature we put the steaming apparatus on the bottom rack and in 15 minutes the stones were at temperature and the steam was billowing.

 

We slid the dough onto the bottom stone with a peel while turning the oven down to 465 F for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection until the bread registered 208 F on the inside.

 

It puffed and browned up nicely and came out of the oven crunchy.  We will have to see how this beautiful loaf on the outside looks on the inside and how it tastes once we cut it for lunch.  This bread is delicious.  The crumb came out fairly open for a 50% whole grain bread with so much other stuff in it,  was very soft and moist too.  It made a fine baconaise, black forest ham, smoked Gouda, lettuce and tomato sandwich to go with the bow tie pasta, assorted fruits, veggies and salad.  You can't buy this bread anywhere but if you could it would be sold out:-)  So treat yourself and your loved ones by making one of  your own  - a perfect bread for the holidays.  For those who aren't into sour bread, this one fits the bill as the YW mutes the tang. 

 

Formula

Cherry Yeast Water / SD Levains

Build 1

Build 2

Total

%

5 Week Retarded Rye Starter

8

0

8

1.81%

AP Flour

47

0

47

14.97%

MG 13% Extraction

33

45

78

24.84%

Cherry YW & Water (Build 2)

47

78

125

39.81%

Total

135

123

258

82.17%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

129

41.08%

 

 

Water

129

41.08%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

29.12%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

87% Extraction Multigrain

168

53.50%

 

 

KA Bread Flour

146

46.50%

 

 

Total Dough Flour

314

100.00%

 

 

 

 

 

 

 

Salt

9

2.03%

 

 

Apricot 190, Coconut Water

228

72.61%

 

 

 

 

 

 

 

Dough Hydration

72.61%

 

 

 

Total Flour w/ Starter

443

 

 

 

Liquid w/ Starter

357

 

 

 

 

 

 

 

 

Hydration with Starter

80.59%

 

 

 

Total Weight

1,001

 

 

 

Whole Grain %

55.53%

 

 

 

 

 

 

 

 

Dried Apricots

56

17.83%

Dry

 

Mixed Seeds

80

25.48%

 

 

Hazelnuts & Almonds

56

17.83%

 

 

Total Add Ins

192

61.15%

 

 

 

 

 

 

 

Multi whole grain mix is 56 g Sonoran White, 28 g each:

 

Kamut, spelt, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 112 g wet.

 

 

 

 

 Lucy reminds us to not forget the salad

 

 

 

dabrownman's picture
dabrownman

We needed some buns for tonight's monthly hamburger and sausage feast.  Sadly,  my wife won't be around for dinner meaning that I can really have a feast. if i want to pay the price later with some wrath coming my way!  It was 64 F this morning so Lucy was a little more feisty than usual so she sort of winged this one;

We had started the YW levain for Friday's crazy, slightly more than weird, Italian bread bake and noticed we had way too much of it when we put it in the fridge for a 24 hours snooze after it doubled.  So we used some of it for these buns.

For once we started then early enough in the day to let them properly ferment and proof before egg washing them twice , sprinkling on some poppy seeds netween washings and baking them a 350 F convection for 18 minutes.

The total dough weight was 415 g (105 g each for the 4 buns).  We used 2% salt,  1 egg, 1 tsp of sugar and 4 T f butter to go long with the 20% levain, All AP dough with 65% milk ( I used NFDMP and water).  I didm't make a spreadsheet for these buns and just went by feel as I slapped and folded them 3 sets of 7, 2 and 1 minute and then did 3 sets of stretch and folds - all with 30 minute rests.  After a 3 hour bulk ferment we shaped them and did a 4 hour final proof at 82 F.

These are some fine buns and the best we have managed to date.  Beautful crust and a soft, moist, open, shreddable crumb.  No complaints after eating a burger for dinner - just deicious with cheddar cheese, green onion and bacon inside the burger, caramelized onion, mushrooms and Hatch green chilis. blue cheese, tomato and lettuce.

dabrownman's picture
dabrownman

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

 

 

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

Our half pie / half crisp Apple New Year's Pie is made with a short crust bottom and a crisp top made with 1/3 C each almond granola, oats, sugar, flour and 4 T butter with some salt and pumpkin pie spices about 1/8th tsp each..

 

The inside has two different kinds of Honey Crisp and some Granny Smith apples.  How they get Honey Crisp apples to be so big and so small is beyond genetic engineering but they are by far the best apples for pie bar none.

Still we like to have at least two different kinds of apples in the filling along with some fresh lemon juice and 11 tap fresh minced ginger, 2/3 C total of white and brown sugar, 3/4 C total of snockered cranberries and raisins soaked in 2 T of bourbon and brandy with, 1 T corn starch and 1/8 tsp salt and pumpkin pie spices.

  

We par cook the filling to get the caramel going  and to get the apples pre softened since you cannot bake this at a high temperature or the crisp topping will burn.  It is baked at 375 F for 20 minutes, to set the bottom crust and then 30 minutes at 350 F trying not to burn the top but still get the middle bubbling through the topping at the edges.  This might be the best apple pie I have ever tasted.

The 2nd pie is our Saturday Pizza made with a double 12 hour preferments made from our cherry yeast water and a poolish with a pinch of yeast.   We used KA bread flour some slap and folds followed by stretch and folds where we incorporated the rosemary garlic and sun dried tomatoes into the dough.

After an hour on the bench to bulk ferment a final stretch and fold was done and the dough retarded for 6 hours  It warmed up on the counter for 2 and half hours before being formed into 2 large pizza pies.  The crust was brushed wih mojo de ajo before the red sauce went on, pepperoni, Mozzarella, 2 home made pork sausages, Italian and chorizo and 1 store bought chicken Italian sausage.

It was then topped of will yellow and red peppers crimini and button mushrooms, red and green onions, Parmesan and Pecorino cheeses.  Forgot the olives and fresh basil again.  The pies were baked at 550 F on a stone in Big Old Betsy.  This crust was very crisp, tasty and the pizza terrific.

Pizza Formula 

Pinch of Yeast PoolishBuild 1Total%
KA Flour11811833.71%
Cherry YW & Water11811833.71%
Total23623667.43%
    
Levain Totals % 
Multigrain Whole Flour11833.71% 
Water11833.71% 
Levain Hydration100.00%  
Levain % of Total Flour 25.21%  
    
Dough Flour % 
KA Flour350100.00% 
Total Dough Flour350100.00% 
    
Salt91.92% 
Water21661.71% 
    
Dough Hydration61.71%  
Total Flour w/ Starter468  
Water w/ Starter334  
    
Hydration with Starter 71.37%  
Total Weight811  
dabrownman's picture
dabrownman

For Rosh Hashanah, my wife stopped at Chompies Bakery http://chompies.com/  to bring home a fine, non sourdough, snail shaped, raisin challah.  It was a leaner to the left with the inner circles higher than the outer ones – very tall.  Just beautiful, perfectly baked and delicious!  I can’t wait to have it for French toast this morning.

 

With the challah, I suppose Lucy and I didn’t need to bake any bread this week but we baked 2 SD breads from the same flour.  Both used the same levain.  One was walnut and prune chock full version with DeSchutes Black Butte Porter for the liquid and the other a white bread that used potato water for the liquid.  No one would guess that these two breads came from the same 40% whole grain flours.

 

The levain was made our usual 3 stage way with a few grams  of our 4 week fridge stored, stiff rye starter, the hard 18% extracted bits we sifted from the home ground grain and some whole rye.  The levain ended up at 9.32% of the flour in the mix

 

The first two stages were 3 hours each and it doubled after the 2nd feeding.  The levain was then retarded for 24 Hours after it had risen 50% after the 3rd feeding.  We allowed then Levain to finish its 3rd doubling  on the counter the next day while the 2 hour autolyse of the dough flour, malt and liquid was taking place with the salt sprinkled on top.

 

Both of these loaves fit into one bulk ferment container for the 24 hour cole retard.  But they did go into seperate baskets for the 12 hour cold proof making 36 hours total in the fridge.

 Since the dark bread has the 100g of walnuts and prunes we gave the white bread more of the flour (54%) than the dark (46%), we divided the levain, 65 g for the white and 55 g for the dark loaf, and added each to the 2 different autolyses.  We did 1 minute of slap and folds to mix in the salt and levain. 

 

After 30 minutes of rest, we started 4 sets of stretch and folds on 30 minute intervals.  Even though the hydration was the same for each loaf at 80%, the white dough felt slacker.  Maybe it was the difference in the potato water and the porter?  We incorporated the nuts and prunes in the dark bread during the 3rd set of S&F’s.  After a short 90 minute bulk ferment the dough was bulk retarded for 24 hours in the fridge with (1) S&F at the 12 hour mark for the white dough only since it was still slack..

 

Once it came out of the fridge we shaped it cold, put it in a rice floured basket, trash bagged and retarded again for 12 more hours.  The white dough was allowed to come to room temperature for 1 ½ hours before being upended onto parchment on a peel, slashed and slid onto the bottom stone at 515 F

 

It steamed under our aluminum DO bottom, used as a cloche, at 465 F for 22 minutes when the cloche came off.  The dough that had deflated and spread markedly when slashed.  This pointed to it likely being over fermented, proofed or both.  It recovered nicely under steam to spring, blister and bloom nicely.  We turned the temperature down to 425 F – convection to finish baking.  It finished browning and baked to 208 F on the inside in another 8 minutes making for a 30 minute bake total.

 

We then baked the dark loaf exactly the same way except when we noticed how stiff the dough was and that slashing this loaf with so many prunes and walnuts would be difficult we proofed it seam side down so all we had to do was upend it onto the parchment on a peel and cover with the Aluminum cloche – no slashing required.

 

There was no spread in this dough after un-molding.  The dark bread sprang, bloomed and cracked well at the seams.  It too was done after 22 minutes of steam and 8 minutes of dry heat for 30 minutes total.  This bread smelled better than the white one as it baked because of the walnuts and prunes no doubt.

 

Between the challah and these two breads, we have way more than we need for the week but since each is so different the variety will be the treat.  Plus Cousin Jay has closed on his AZ home and we will be giving him some bread and knishes to munch on.  Have to wait until lunch to see how the crumb came out on these fine looking breads.  The crumb on the white bread was much more open than dark one as expected.

It was very soft and moist with a little gloss too.  The dark bread was slightly sweet due to the prunes and the nuts were a a nice addition with the little bit of crunch.  Both of these bread are very good with their own similar beginning if different outcomes.  They both are more tangy than your normal SD bread due to the retarded starter,  levain and double retarded dough.  Can't complain about anything other than the fact that Lucy is just sitting there licking her chops.... waiting to jump up on the counter and eat them. 

 

The traditional chicken and roasted root veg. meal 15 minutes before being done. 

 Formula

Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Starter

8

0

0

8

1.37%

Whole Rye

8

16

10

34

5.82%

MG 18% Extraction Mix

0

0

22

22

3.77%

Water

8

16

32

56

9.59%

Total

24

32

64

120

20.55%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Multigrain Whole Flour

60

10.27%

 

 

 

Water

60

10.27%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

9.32%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82% Extraction Multigrain

100

17.12%

 

 

 

Red Rye Malt

10

1.71%

 

 

 

Whole Rye

11

1.88%

 

 

 

Whole Grain Mix

63

10.79%

 

 

 

KA Bread Flour

400

68.49%

 

 

 

Total Dough Flour

584

100.00%

 

 

 

 

 

 

 

 

 

Salt

13

2.02%

 

 

 

DS Black Butte Porter 208, Potato Water

455

77.91%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.91%

 

 

 

 

Total Flour w/ Starter & Malt

644

 

 

 

 

Porter 208, Water 60, Potato Water

515

 

 

 

 

 

 

 

 

 

 

Prunes

50

8.56%

 

 

 

Walnuts

50

8.56%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.97%

 

 

 

 

Total Weight

1,272

 

 

 

 

 

 

 

 

 

 

Whole Grain %

41.78%

 

 

 

 

 

 

 

 

 

 

Multi-Whole Grain Mix is 20 g each:  buckwheat.

 

 

 

 

 barley, farro. einkorn, spelt & wheat

 

 

 

 

 

 

 

 

 

 

 

The white portion used potato water for the dough liquid and was

 

 

 54% of the ingredients.  The dark portion used porter for the dough

 

 

liquid and had all of the walnuts and prunes.  Both breads weighed 636 G

 

Lucy says not to forget the salad and the Half Pie / Half Crisp Honey Crisp Apple dessert that had fresh ginger.lemon juice, bourbon snockered raisins and dried cranberries.

 

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