The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

After last week’s Cosmic Calamity, Lucy has settled back down to her normal self but had to have a beer to celebrate her notoriety as the center of the universe even if only for one day.  She has an affinity for darker beers and decided that Deschutes Black Butte Porter was perfect, not only for celebrating but for bread making too.

 

Continuing our recent experiments with various sprouted grains, Lucy decided to use this porter for the entire dough liquid and not levain me even a drop for tasting to make sure it wasn’t poisonous.

 

Beer doesn’t seem to affect our normal SD breads from a fermenting and proof point of view and usually you can’t taste it too much either but this black porter did darken the color of the dough a bit.  We didn’t know how the sprouted flour would react to the beer but Lucy figured if it didn’t like beer we just wouldn’t sprout and grind grain anymore.

 

This recipe is similar to our recent ones with 50% whole grains and half of it sprouted.  The 50% of white flour was half KA bread flour and half LaFama AP this time and the whole and sprouted grains were a equal mix of wheat, emmer (farro), rye and spelt dropping the einkorn and Kamut this week.

 

We did our usual 3 stage, 4 hour each levain build using 8 g of the 4 week retarded rye starter for the seed.  The levain build was done on the heating goad and after it has doubled after the 3rd stage we retarded it in the fridge for 24 hours

 

The levain was fed the sifted hard bit 17% extraction of the whole and sprouted milled grains in the first to get them  wet for as long as possible.  The wee beasties really seem to like these hard bits and all the minerals and other goodies they contain. 

 

The levain ended up being 12.77% of the total flour weight since it is winter time instead of the 9% we would use for a sprouted grain bread in the summer that was going to be retarded for 12 hours. 

 

We autolysed the dough flour and porter, with the salt sprinkled on top,  for an hour while the levain warmed up on the heating pad after its 24 hour retard.  Once the autolyse and levain came together the dough was once again very sloppy but not as bad as last time since we did cut the hydration 3 points to 85% this time.

 

The dough did stop sticking to the granite at the 8 minute mark and end of the first set of slap and folds.  This was followed by 2 more sets of 1 minute each and 3 set of stretch and folds from the compass points.  All the gluten development sessions were followed by 15 minutes rests instead of our usual 20 minute ones.

 

The dough was still a bit sticky when we went to shape it and put it in the basket so I put a touch of rice flour on the boule top before upending it on the basket seam side up.  We hoped this would stop it from sticking like the last one did.  This boule was going into a well seasoned basket too, unlike the last one.  Still 82.5% hydration would have been better especially if you aren’t used to and comfortable with really sloppy dough.

 

We bagged the boule in a new trash can liner and put it in the fridge for its 12 hour chill.  When we took it out of the fridge the next day, it looked like we could let it warm up on the counter for an hour, before firing up Big Old Betsy to a 500 F preheat, which would give it a 1 hour and 45 minute counter warm up total.  

 

The dough was upended out of the basket onto parchment and peel, sticking a bit but no worries, slashed and loaded onto the bottom stone and covered with the hot bottom of a heavy aluminum pot for steaming.  5 minutes later we turned the oven down to 450 F  After 18 minutes the lid came off and we continued to bake for another 10 minutes at 425 F - convection this time.

 

After deflating a bit when slashed and spreading just a bit like high hydration dough wants to do, the bread made a comeback with some decent spring, bloom and blisters under steam.  Once the led came off, the crust browned nicely to that deep mahogany color we love so much.

 

It was baked to 207 F  and left on the stone, oven off and door ajar for 5 minutes to really crisp the skin.  We usually don’t get that color with sprouted grains so maybe it was the porter? For some reason, sprouted grains don’t usually put mahogany on crust!

 

The crust was crisp when it came out of the oven but softened as it cooled   The crumb was darker in color due to the porter but as soft, moist, glossy and open as the other similar 50% whole grain with half sprouted breads of late.  This one tastes very good too, like the other ones, but I wish the porter would come through more.

 

I think we have taken this as far as we need to right now and can move on to higher percent whole grain breads with lots of stuff in them and maybe sprouts and sprouted flour too!

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Sour Starter

8

0

0

8

1.70%

83% Extraction Whole & Sprouted

0

0

16

16

3.40%

17% Extract Whole & Sprouted

8

16

16

40

8.51%

Water

8

16

32

56

11.91%

Total

24

32

64

120

25.53%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

12.77%

 

 

 

Water

60

12.77%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

12.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

83% Extract Sprouted & Whole Grain

175

37.23%

 

 

 

1/2 La Fama AP & 1/2 KA Bread Flour

235

50.00%

 

 

 

Total Dough Flour

410

87.23%

 

 

 

 

 

 

 

 

 

Salt

9

1.91%

 

 

 

Porter

340

72.34%

 

 

 

 

 

 

 

 

 

Dough Hydration

82.93%

 

 

 

 

Total Flour w/ Starter

470

 

 

 

 

Black Butte Porter & Water w/ Starter

400

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

85.11%

 

 

 

 

Total Weight

879

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

% Sprouted Grain

25.00%

 

 

 

 

 

 

 

 

 

 

Whole and sprouted grains include equal 

 

 

 

 

amounts of rye, spelt, emmer and wheat

 

 

 

 

Half the whole grains were sprouted

 

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

With the excitement and highlighting of Ancient Grains and Sprouted Grains in the bread world that we may be paying too much attention to, other really cool and interesting developments in the world can sometimes take a back seat and go nearly unnoticed.  One of those ‘other’ things came to light this past week when Lucy found out that one thing that has baffled cosmologists and physicists for decades was finally answered..... and it involved her.

 

These learned men and women think that the beginning of the universe happened because of ‘The Big Bang’ some 13.5 plus billion years ago.  Supposedly, the huge, very cold and sparse universe we see today sprang from an infinitely small, dense and hot tiny bit of nothing.  Sadly, these most brilliant among us still can’t tell us; what banged, why it banged or how it banged but one of the great ancient Big Bang unknowns - exactly where the bang took place. has finally been solved.

 

I know it is hard to fathom, but apparently where the Big Bang took place, at least where it was last Wednesday, was right inside Lucy’s head!  How they figured this out is totally incomprehensible to mere mortals like you and me, but Lucy was thrilled to no end as any Baking Apprentice 2nd Class would be - especially one from Germany who only barks in Swedish.

 

It was so wet it stuck badly and spread faster than the just banged, young, inflating universe.  Before I could slash the boule, it was at least 4 inches in diameter bigger than when it came out of the basket.  These things happen when you get the hydration 4-5 % too high - so don't do it:-)

The high Lucy was on only lasted for a short time though when she found out, much to my personal pleasure, that each of us (and all the aliens in the universe for that matter) also have had their heads at the center of one Big Bang or another.  It seems there is a universe out there where the only difference between this one and that one is that there are no German Baking Apprentice 2nd Classes which might be a good thing for Masters everywhere. 

 

Yep, your head was at the center of a big bang too.  This of course makes better sense (and becomes more probable) when you understand and believe, like these scientists do who are way too smart and imaginative for. their own good if you ask me, that stuff can be in more than one place at a time and that stuff is only there when you are actually looking at it.  Otherwise it could be anywhere else.

 

Now is the time to make that Holiday fruitcake.

Just think, you are stuck where you are because you always see yourself from the inside out but everything and everyone else is moving anywhere they want when you aren’t looking - pretty sneaky.   Sometimes stuff and people don’t come back though and they aren’t where you thought they should be when you go looking for them.

 

This yeasr's red and green salad garden with cherry tomatoes and herbs.

I’m now convinced that this explains a lot of the weird stuff that goes on around here when it comes to the lost and missing things of all kinds I can’t seem to find when I need them.  So my old age isn’t at all responsible for losing stuff like my Baking Apprentice reminds me of all the time.   It’s just the way world is as we know it today.... as governed by the laws of physics!  Now on to baking and we will keep that short since I have somewhere else to be when you aren’t looking.

 

At 3 pounds of apples for a dollar, this years crop is still perfectly priced for a big ginger, snockered fruit, apple cider galette - best one yet!

Lucy’s bake this week hearkens back to he short lived euphoria when she thought her head was at the center of the answer an ancient question and explains why she picked mainly Ancient Grains for the whole grains in this bread.   The methods are exactly like last week’s bake found here  Multigrain Sourdough Sprouter _ I am too lazy to repost them.

 

The differences, besides the grains used are we dropped the AP flour completely, upped the whole grains to 50%, dropped the sprouted whole grains to 25% and upped the hydration by nearly 9 points to 87.5% - 5 points too high we fouind out later

 

This last change made for a really sloppy dough compared to what we thought was last weeks sloppy mess.  In hindsight, last week’s dough was pretty comfortable to work with but this one finally stopped sticking to the counter on the second set of slap and folds.

 

We were thinking big holes with it being so wet but you never know about dough that might be the center of a big bang somewhere or possibly might even come from a black hole.  Now that would really be something since nothing , even lighht, is supposed to escape from a black hole.   But still, supposedly all stuff, even bread dough, can be in more than one place at a time too.  No wonder black holes are such paradoxes and difficult to bring into the light.

 

The grilled chicken and cheddar cheese sandwich for lunch today was very tasty.

This one baked up nicely brown with some decent spring and bloom like last time but more hole grains means two things smaller holes and smaller blisters – its just a fundamental law of bread.  This bread was nicely open anyway, with a soft moist and glossy crumb.  The taste was the best yet for a sprouted grain bread and one of the best tasting breads we have eaten - ever - and that is saying something!

 

Lucy is pretty pleased with herself and not just because she was the center of the universe for a brief moment.   She reminds us to not forget the salad!  The sunrises are pretty good around here too - when there are clouds in the sky.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

3 Wk Retarded Rye Sour Starter

8

0

0

8

1.85%

83% Extraction Ancient

0

0

19

19

4.40%

17% Ext/ Ancient & Sprouted

8

16

13

37

8.56%

Water

8

16

32

56

12.96%

Total

24

32

64

120

27.78%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

13.89%

 

 

 

Water

60

13.89%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.89%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

83% Extraction Ancient Grain

156

36.11%

 

 

 

KA Bread Flour

216

50.00%

 

 

 

Total Dough Flour

372

86.11%

 

 

 

 

 

 

 

 

 

Salt

9

2.08%

 

 

 

Water

318

73.61%

 

 

 

 

 

 

 

 

 

Dough Hydration

85.48%

 

 

 

 

Total Flour w/ Starter

432

 

 

 

 

Water w/ Starter

378

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

87.50%

 

 

 

 

Total Weight

819

 

 

 

 

% Whole Ancient Grain

50.00%

 

 

 

 

% Sprouted Ancient Grain

25.00%

 

 

 

 

 

 

 

 

 

 

Whole Ancient Grains include equal 

 

 

 

 

amounts of einkorn, rye, spelt, emmer and

 

 

 

 

Kamut - half the whole grains were sprouted

 

 

 

 

 

dabrownman's picture
dabrownman

For this week’s Friday bake, Lucy came up with another variation on our sprouted grains experiment.  We are trying to increase the whole sprouted grain amount and still get a 12 hour cold retard without the dough over proofing in the fridge or turning to goo.

 

We upped the sprouted whole grains to 30% and the 4 grains used were emmer, rye, wheat and spelt.  We really like this combination of grains flavor wise when not sprouted and we hoped the taste would even be better when sprouted.


We followed our usual schedule of sprouting on Tuesday, drying and milling the grain on Wednesday along with sifting the milled flour to remove the hard bits to feed to the levain.  This time the hard bits ended up being a 20% extraction.

 

The levain was built Wednesday afternoon using our normal 3 stage way - with 3 hours for the first 2 stages and 4 for the last one.  We used a heating pad to keep the temp around 84 F since it is now winter the kitchen isn’t 84 F like the summer

 

In 10 hours, the levain had finished its final doubling and we refrigerated the levain for 24 hours to help bring out more sour since the SD seed was newly refreshed and stored for only 2 weeks in the fridge for this bake.

 

Home made 100% buckweat soba noodles with tofu in a miso / dashi / turkey stock. and below 80% buckwheat ones

The dough flour was autolysed with the dough liquid with the salt sprinkled on top for 1 hour as the levain warmed up on the heating pad.  Once the warm levain hit the mix we did 3 sets of slap and folds for 8, 1 and 1 minute and 3 sets of strtech and folds – all on 20 minute intervals.

 

Lemon Curd Bars and Thanksgiving Turkey with lemon slices and herb compound butter under the skin

After a 15 minute rest we pre shaped the dough into a boule and then 10 minutes later did the final shape and placed the dough in a rice floured basket for a 30 minute rest on the heating pad after bagging it.  Then in the fridge it went for a 12 hour retard.

,

Don't forget that salad.

By the next morning, it had risen nicely but wasn’t quite at the 90% level we like for white bread. So we let the dough warm up on the counter for 2 hours before un-molding it onto parchment, on a peel, slashing it and sliding it on the bottom 500 F stone and covering it with a heavy aluminum pot we found a Goodwill for a dollar.

 

After 2 minutes we turned the oven down to 465 F and continued to stem the bread for a total of 10 minutes.  Once uncovered we turned the oven down to 425 F convection and continued to make for another 25 minutes until the temperature hit 210 F on the inside – our standard temperature for sprouted grain bread.

 

It blistered and browned well but it also spread out 2” in diameter too.  The hydration of 78.6% for a 30% whole grain bread is high but not out of bounds.  I think the reason this spread more than normal is that the half of the white flour was AP instead of bread flour and that sprouted grain bread just spread more by nature.

 

Still, the spreading dough puffed itself up, sprang and bloomed well enough.  The crumb was open, super soft, moist and a bit glossy.  The contrasting bold bake of the crust that was still a little crunchy after cooling along with the soft crumb was a joy but the taste was really superb.  It is one of those fine tasting breads you would want to eat all the time, - if you could only have one bread to eat.

 

My 2 babies.

The crumb shots are a little less snazzy then usual but I was at the dentist this morning as the loaf cooled on the rack.  I took the loaf back up to their office and cut the bread into quarters, one for each of them and a slice that I cut up for us to taste. It is always nice to turn folks onto some good bread they normally wouldn’t eat and see their faces light up when they taste it.  It made my day.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Starter

8

0

0

8

1.57%

80% Extraction 4 Grain

0

0

26

26

5.09%

20% Extraction 4 Grain

8

16

6

30

5.87%

Water

8

16

32

56

10.96%

Total

24

32

64

120

23.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

11.74%

 

 

 

Water

60

11.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.74%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80% Extraction 4 grain

91

17.81%

 

 

 

1/2 AP & KA Bread Flour

360

70.45%

 

 

 

Total Dough Flour

451

88.26%

 

 

 

 

 

 

 

 

 

Salt

10

1.96%

 

 

 

Water

342

66.93%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.83%

 

 

 

 

Total Flour w/ Starter

511

 

 

 

 

Liquid w/ Starter

402

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

78.67%

 

 

 

 

Total Weight

923

 

 

 

 

% Whole Grain

29.55%

 

 

 

 

 

 

 

 

 

 

Whole multigrain included equal amounts

 

 

 

of wheat, rye, spelt and emmer

 

 

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

 A picture of this Year's Thanksgiving Puff Paste Rugelach - Apricot / Walnut variety shown but the Chocolate Brown Sugar ones seemed to be the hit as always.

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

11/7/2013 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

 

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

Every year we bake up a simple bread for Thanksgiving stuffing.  Sometimes it is a poolish, sometimes it is yeast water or a YW and SD combination and sometimes, like this year, it is a simple SD near white bread.

 

The near 100% hydration levain was built in (3) 4 hour stages to 105 g from 5 g of rye 66% hydration starter that had been retarded for 12 weeks.  Each stage was progressively larger and none was tossed.  The added flour and water was 50 g each and half the flour used for the levain was whole wheat and half was whole rye - 25 g each.  The levain was then retarded for 12 hours after it had doubled.

 

The whole grains in the levain were 15% of the flour and the dough flour was half LaFama AP and half KA bread flour.  The dough hydration was 67% and the overall hydration was 71%.  The dough flour was autolysed for 1 hour with the slat sprinkled on top.

 

Yes, this is the basic 1:2, 3 recipe for sourdough and one of my favorites and fabul;ous if retarded.  This ended up being a pretty slack dough for some reason.but it did finally come together after 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points only - all on 20 minute intervals.

 

After a 10 minute rest it was pre-shaped into a longish batard and then final shaped to fit into the rice floured, cloth lined basket.  Before it when in seam side up I did lightly flour the top of the dough knowing, since it was so wet, that it would stick otherwise.

 

I put the bagged basket on a heating pas and proofed it at 82 F for 6 hours.  The oven was preheated to 550 F with Mega Steam placed on the bottom rack.   Once the dough was un-molded onto parchment on a peel, It was so warm and wet it immediately started to spread. The batard was slashed 3 times and slid onto the bottom stone for 12 minutes of steam. 

 

2 minutes later the oven was turned down to 450 F for the final 10 minutes of steam.  Once the steam came out, we turned the oven down to 425 F - convection and baked the bread for another 10 minutes until it read 210 F on the inside when it was removed to a cooling rack.

 

It sprang, bloomed and browned nicely for being so spread out.  It smelled great when it came out of the oven too.  The crust came out thin and crisp but it did go soft by the next morning  The crumb was nicely open, moist, glossy and soft. The taste was lnot quite medium sour and more so the next morning.  This bread is better if retarded from a taste point of view and very close the old style SFSD of yore.

 

This bread is perfect for this year’s Thanksgiving stuffing.  After having a couple of slices toasted with butter and jam for breakfast this morning, my wife pinched half it for gifting at work.  This is her kind of bread!.  Have a great Thanksgiving everyone!

 

 

dabrownman's picture
dabrownman

Lucy kept working on her sprouted grain experiments this week.  These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform.  This makes them fun to play with of a little frustrating at times..

 

This week we kept the overall 50% whole grains in the mix but upped the sprouted grains to 50% of the whole grains for 38%.  This puts the sprouted grains at 25% of the entire flour mix which puts it on the borderline of turning dough into goo while it is finishing its 12 hour retarded proof in the fridge.

 

We also limited the variety of whole and sprouted grains to equal parts of the 3 Italian farros: einkorn, emmer and spelt and wheat berries.  To try to compensate for the final flour being on steroids for an enzyme point of view, the levain was  built over 3 stages using all of the sifted out hard bites of the non sprouted home milled whole grain flour and some of the its high extraction majority.

 

The sprouted home milled flour was also sifted to get the hard bits out but none was used in the levain.  The sprouted hard bits were put into the 1 hour autolyse with the remaining non sprouted high extraction flour and the KA bread flour.  The high extraction sprouted flour was held back from the autolyse to keep it from getting a heads start and was mixed into the autolyse th make the final dough  with the salt and the levain.

 

We kept the levain to our recent 10% even though the fall AZ temperatures in the kitchen have moderated to the mid 70’s.  No sense tempting fate with more levain mixed with more sprouted grains.  We also kept the hydration right at 85% - our usual amount for 50% whole grain breads.

 

After 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points all on 15 minute intervals.  The dough still felt a little slack which points to less water being needed for this amount of sprouted grains – they take less water after sprouting than they would otherwise,  With the slack dough feel we hoped that maybe the crumb would be a little more open than last week – especially since there were no whole berry sprouts in this bread.

 

Thai Green Mein and Thai Green Curry Chicken

Lucy and I went back and forth trying to agree on what add ins we would put in this mix.  I wanted olives to keep with the Italian theme and she wanted cranberries and walnuts to get in the Holiday spirit.  Finally we agreed to not load up the crumb with any goodies at all because we hardly ever bake a bread that just has flour in it and doing so now and again reminds us of how tasty bread can be if left plain – especially when the flavors are so dramatically enhanced woth sprouted grains.

 Ribs too. When the weather finally turns cooler for fall its time for Squash soup made with butternut squash, fresh corn, smoked sausage and wild rice.

So we shaped the dough right after the stretch and folds and put it in a lightly rice floured basket that was oval shaped, bagged it and immediately put it into the fridge for a 12 hour retarded proof with no counter bulk ferment.  Even though the kitchen temperatures have moderated a higher amount of sprouted flour and a long cold proof could be a goo disaster in the making if you give the dough a chance to get a fermenting head start un-moderated on the counter.

 

In 12 hours the dough had thankfully proofed well enough in the cold but not too much.  It looked like we could let it warm up on the counter for 1 1/2 hours before un-molding, slashing and hitting the Mega steam, 500 F heat of Big Old Betsy’s bottom stone.  In 2 minutes we turned the heat down to 450 F of the remaining 13 minutes if steam.

 

Once the stream came out we turned the oven down to 425 F convection and continued to bake until the bread hit 210 F – 5 degrees higher than our usual.  We have found that sprouted grain breads need to be baked to a higher internal temperature to compensate for the extra moisture they retain as they bake.

 

The bread browned nicely to that mahogany color and sported those small blisters we love so much.  It also sprang and bloomed well enough to give Lucy hope the crumb would be as open as she had hoped.  Lucy Lucy - the crumb came through as soft, moist, glossy and tasty.  This might be the best tasting bread Lucy ever baked up.  it is delicious, sour, complex flavors, deep grainy aromas .....We love it.  I hope others will try out sprouted flour breads now that PR's book is out and bringing attention to these fine breads - they deserve a large following..  

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

7

0

0

7

1.37%

MG 85% Extraction

0

4

28

32

6.24%

MG 15% Extraction MG

7

10

0

17

3.32%

Water

7

14

28

49

9.56%

Total

21

28

56

105

20.49%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

52.5

10.24%

 

 

 

Water

52.5

10.24%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.24%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

78

15.22%

 

 

 

100% Whole Sprouted MG

126

24.59%

 

 

 

KA Bread Flour

256

49.95%

 

 

 

Total Dough Flour

460

89.76%

 

 

 

 

 

 

 

 

 

Salt

11

2.15%

 

 

 

Water

383

74.73%

 

 

 

 

 

 

 

 

 

Dough Hydration

83.26%

 

 

 

 

Total Flour w/ Starter

512.5

 

 

 

 

Liquid w/ Starter

435.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.98%

 

 

 

 

Total Weight

959

 

 

 

 

Whole Grain %

50.05%

 

 

 

 

 

 

 

 

 

 

4 whole multigrain and sprouted mix is: einkorn, wheat, emme r& spelt

50% of the whole grain flour is sprouted

 

 

 

 

Fabulous sunset, an apple pecan galette to go with Lucy's advice to never forget the salad.  

 

 

  

dabrownman's picture
dabrownman

After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with  the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.

 

We have been sprouting grains to make our own red and white malts for some time and have been using sprouted whole berries in bread for about as long with no problems.  But, when we tried using large amounts of sprouted flour in SD breads using our normal methods, things started to go wrong with gummy crumb, gluten structure breakdown and bread that wouldn’t spring and bloom like it should.

 

We finally said that if we were going to use our normal long; autolyse, retards of starter, levain and dough that we would have to keep the sprouted whole grains to 15% or less of the total flour if we wanted bread that looked like it should aesthetically.

 

The thing we liked most about sprouted grain breads is their unique and deep flavor – a taste that we couldn’t get any other way.  So we are going to have to work on a new method to get more sprouted whole grain in the mix without losing the sour, spring and bloom and getting a nice moist and open crumb that wasn’t gummy.

 

So we cut out the levain build retard and the bulk ferment entirely and cut down the autolyse to 45 minutes (no levain and no salt)  and dough retard down to 12 hours while upping the whole sprouted grain to 20% from 15%.  The overall whole grains remained at 50%.  This batch of 6 multi-grains, sprouted and un-sprouted, consisted of: spelt, einkorn, rye, wheat, Kamut and barley.

 

We upped the hydration to over 84% (which might have been a point or 2 too high) but it came together well by the end of the 3rd set of slap of folds of 8, 2 and 1 minute.  It quit sticking to the counter at the 8 minute mark and end of the first set.  We incorporated the whole berry sprouts during the first set of the compass point stretch and folds and they were incorporated by the end of the 3rd set.

 

4 meat chili with Mexican cornbread is perfect when the temperatures finally fall into the 80's during fall.

Once it was shaped and placed in a basket seam side up without any bulk ferment, it was bagged and placed into the fridge for a 12 hour retard.  The next day we took the dough out of the fridge as it looked like it was 80% proofed and would need a little counter time to be just right for baking.

 

A cool salad goes perfect with hot chili.

After an hour we fired up Big Old Betsy to 500 F and put the Mega Steam in once She beeped saying she was hot.  15 minutes later we up ended the dough onto parchment on a peel slashed it in a square and put the bread on the bottom stone for 15 minutes of steam.  After 2 minutes we turned the oven down to 450 F .

 

Once the steam was complete it was removed and the oven was turned down to 425 F convection and we continued to bake for another 20 minutes until the boule reached 205 F on the inside.   We left the bread on the stone with the door ajar after the oven was tuned off for 8 minutes to really crisp the crust before removing it to the cooling rack.

 

This bread turned that deep mahogany color we love so much, sported those little blisters on the skin.  It sprang and bloomed well too showing it hit the oven at about 87.5 % proof.   It is nice when everything comes together with a new recipe on the first go.   .

 

 Will have to wait on the crumb until later today.  The crumb came out very soft, open and moist,  Even though the bread was baked to 205F and hit 208 F sitting on the stone after the oven was turned off, it could have been baked to 210 F with no worries.  The taste was grand as the crust held its crispy character and the crumb was delightful;.  This is one of those really good breads you just can't get enough of.  Bake some sprouted grain bread to see how good it really is.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Starter

6

0

0

6

1.09%

MG 15% Extraction

6

12

28

46

9.15%

Water

6

12

28

46

9.15%

Total

18

24

56

98

19.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

49

9.74%

 

 

 

Water

49

9.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

8.88%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

231

45.92%

 

 

 

KA Bread Flour

272

54.08%

 

 

 

Total Dough Flour

503

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.99%

 

 

 

Whey 268, Potato Water

417

82.90%

 

 

 

 

 

 

 

 

 

Dough Hydration

82.90%

 

 

 

 

Total Flour w/ Starter

552

 

 

 

 

Liquid w/ Starter

466

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.42%

 

 

 

 

Total Weight

1,134

 

 

 

 

Whole Gtrain %

50.72%

 

 

 

 

 

 

 

 

 

 

Whole Multigrain Sprouts

105

20.87%

 

 

 

 

 

 

 

 

 

6 whole multigrain mix is: einkorn, rye, wheat, barley, Kamut, spelt

 

38% of the the whole grain flour is sprouted

 

 

 

This bread made for a fine P&J sandwich with the usual salad, apple fruits and veggies .

 

dabrownman's picture
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.

 

 

 

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