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dabrownman

We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012.  The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind.  The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration

 

The finished baked scald after 3 hours at 140 F in the mini oven

Lucy, even back then, thought her supposed master was a bit of a baking twerk before twerking became fashionable and commonplace just about everywhere.  She just reminded me that she thought I was a barking t, not a baking twerk, but now thinks that baking twerk is closer to the truth now a days.  I think it is great to be hip at my age if you ask me.

 

The autolyse with the dough flour. dough liquid and the baked scald.

To try to bring this old sprout recipe forward, in both time and to be more in step with Lucy’s current, totally faddish, modern formulations and to get the bread to look better on the outside - while not killing off the old inside we liked so much, Lucy made the following changes for better or worse.

 

Spelt starter hits the mix.

First she lowered the hydration down to a more sane 83 % overall.  This doesn't sound too bad until you feel the dough and find it to be a sloppy mess compared to whole wheat and check to find out that many 100% whole grain, spelt bread recipes tend to be in the 67% to 72% hydration range - if you want them to not look like a brick of Rustic Frisbee.

 

Lucy also included a baked scald, at 140 F consisting of: spelt flour, spelt sprouts, as well as white and red malts.  This should pump up the flavor of the bread substantially and put it on a spelt plateau not seen since rye was discovered growing as a grass in the far north hinterlands.   She also increased the scald bake time another 30 minutes to 3 hours hoping for more browning.

 

Unlike last time when one 20 minute set of slap and folds were done before the stretch and folds, we went to our standard 8, 1 and 1 minute sets before the stretch and folds began.  We also used our now standard 3 stage levain build using a bit of 5 week retarded rye starter to begin the levain and we used the hard bits sifted from the non sprouted and sprouted, whole spelt to feed the levain.

 

Stainless Steel Mega Steam for Gabe

The sprouted spelt flour this time equaled half the flour in the mix when the previous 100% whole spelt bake only had whole sprouted spelt berries mixed in.  With all of these changes Lucy didn't leave much alone if you ask me but I just make the bread and leave the figuring of the formula and process to her small but powerful brain.

 

That way I can’t get blamed for anything going wrong, even if I was the problem,.  I can also take all the credit for it later if it works out well, a win – win for one of is.   Plus, by not having to put in the time and mental effort to figure out this stuff gives me way more time to watch the recorded 1st year of Naked Ancient Alien Swamp Zombies Behaving Badly. 

 

The one thing Lucy does worry about with wet, high percent, spelt mixes is that it can get away from you very quickly during ferment and proof.  Next thing yow know, you have given birth to a Naked Alien Swamp Zombie that thinks you are its undead Mommy who needs to be real dead.real quick instead.  For one thing the dough sure felt better than the last time due to the hydration being better suited for bread than pancakes.

 

So to keep the mix from evolving into a scientific oddity, Lucy cut back on the wet, upped the levain to a bit less than 15% and cut the bulk ferment to zero.  She did keep the shaped retarded proof to 12 hours though.   I told her it probably wouldn't work since spelt has a mind of its own and 12 hours was too long but she gave me that undead look of hers and I felt the need to cut the discussion shorter than usual.

 

Lucy decide t ocome up with a new shape she calls a long, thin, non knobby end batard using a seldom used basket lined with a rice floured towel and covered with the bottom  of the MagnaLite WagnerWare Turkey Roaster while baking for steam.  It’s the perfect cloche cover for short non knobby ended batard baking.  Sadly, the batard was too long after proofing for the turkey roaster so ......we resorted to 2 pans of Mega Steam. 

 

We let the shaped skinny batard warm up on the counter for 90 minutes before firing up Big Old Bob at the set 500 F preheat.  We un-molded the bread and sliced it 4 times to teach it a lesson and make sure it doesn't just bust out wherever it wants to.  We steamed for 12 minutes at 450 F.

 

Once the steam came out we baked it for another 15 minutes on the bottom stone until the middle read 205 F on the inside.  The oven was turned off as the bread was left on the stone with the door close until it hit 208 F, a higher temperature for sprouted grain breads which took another 5 minutes.  Total time in the oven  32 minutes with 5 minutes off.

 

The bread sprang well, bloomed, blistered a small sized bit and looked like it had some promise crumb wise.    No flat rustic boule this time!  It finally browned up to that mahogany color we love so much.  We will have to wait and see what the crumb looks like after lunch once it is cool enough to cut.  The crumb came out soft, glossy and fairly open for 100% whole grain bread with spouts as add ins.  It tastes uniquely different and the sprouted flour really comes through.  If you want to try a whole grain bread, other than wheat, then this one, emmer  or Kamut is one to consider. It is delicious! 

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Sour Starter

8

0

0

8

1.96%

18% Extraction Whole Spelt

8

16

17

41

10.02%

18% Extraction Whole Sprouted Spelt

0

0

15

15

3.67%

Water

8

16

32

56

13.69%

Total

24

32

64

120

29.34%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

18% Extraction Whole Spelt

60

14.67%

 

 

 

Water

60

14.67%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

18% Extraction Sprouted Spelt

25

6.11%

 

 

 

82% Extraction Sprouted and Whole Spelt

324

79.22%

 

 

 

Total Dough Flour

349

85.33%

 

 

 

 

 

 

 

 

 

Salt

9

2.20%

 

 

 

Water

255

62.35%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.07%

 

 

 

 

Total Flour w/ Starter

409

 

 

 

 

Water

315

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

77.02%

 

 

 

 

Total Weight

865

 

 

 

 

% Whole and Sprouted Spelt

100.00%

 

 

 

 

% Whole Sprouted Spelt

50.00%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 25g whole spelt as flour and 5 g each

 

 

 

 

plus 5 g each red and white malt plus 25 g of Sprouted

 

 

 

 

spelt berries and 52 g of water  - total weight 112 g

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is 83.11%

 

 

 

 

 

 

 And Lucy reminds us to not forget the salad.

dabrownman's picture
dabrownman

4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

 Taking last week’s bake to the Darker Side seemed right up Lucy’s alley.  We doubled the whole grains to 61% and upped the hydration to 83%.  So, I’m happy it was twice as healthy!  This weeks scald/bake was a half hour longer and included Toadies too so it should be darker.

 

Mis en place for the scalded bake - clockwise from the top, Pumpernickel altus, 4 whole grains (Kamut, rye, spelt and wheat), flour also from the 4 whole grains, red malt, white malt and Toadies..

It had been so long since we had used Toadies in a formula I had almost forgotten what was in them and was glad I found some in the freezer so I didn’t have to make some more and have figure out what it was.  The 4 whole and sprouted grains were: Kamut, wheat, spelt and rye in equal amounts – one of our favorite mixes.

 

Lucy specified a dark porter for the dough liquid, one we especially like from  Colorado Springs called New Belgium Portage.  I guess Lucy was serious about going darker which is good since it pays to get serious if you want to do anything worth doing.

 

This darker version has twice as much sprouted grain as last week with half the whole grains being sprouted.  All of the hard bits from the dried sprouted and whole grain 15% extraction were fed to the levain first as per our usual.  The levain was retarded for 24 hours after being built over (3) 4 hour stages and it made up a bit less than 15% of the total flour.

 

We upped the autolyse from 1 to 2 hours - no salt no levain., did our usual 3 sets of slap and folds of 8.1 and 1 minute and the 3 sets of stretch and folds from the compass points - all on 20 minute intervals.  The dough was pre-shaped and then shaped, placed ina rice floured basket, bagged and retarded for 24 hours.

 

Lucy decided to bake this one in a DO.  Once the dough had warmed up for 90 minutes we fired up BOB for a preheating too 500 F with the baking rack between the 2 stones.  We un-molded the boule onto parchment on a peel, slashed it T- Rex style and slid it onto the bottom of the combo cooker.

 

Once the bread hit the heat we turned the oven down to 450 F for 20 minutes of steam and once the lid came off, we baked it another 20 minutes at 425 F convection until; it read 205 F.

 

The bread sprang, bloomed and browned in its usual DO way with small blisters that are associated with high percent whole grain bread.  That wonderful mahogany crust color we love so much really came through with this bold bake.   We left then bread on the stone, oven off until it ht 208 F, our new preferred temperature for sprouted grain bread, to crisp up the skin some more.  Total baking time with oven on was 40 minutes - half steam.

 

We will have to wait on the crumb shots until after lunch.  The one bad thing about DO baking is that you can’t smell the bread bake until the lid comes off L  The crumb came out soft,moist,glossy and open but the taste was every bit as good as we expected too.  Just delicious!  Deep,earthy, hearty and complex flavor is there in spades.  We have made a load of different breads but no other bread came out like this one.  It was worth the 4 day schedule of events and all the associated work to make it happen.  You won't find this bread for sale at any bakery anywhere even though you might one day.  So to taste this one right now,you will just have to make it.  You wonlt be sorry!

 

With retarded starter, levain and dough, malts and Toadies in the scald, 4 different grains, dark beer for the dough liquid, half sprouted grains,  60% whole grains total….. this bread has about every flavor enhancing technique that Lucy has learned here at TFL……. except her beloved Low and slow DaPumperizing baking process  of course.  How far can that be behind this bake?

Lucy reminds us not to forget that salad

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Sour Starter

8

0

0

8

1.95%

15% Extract Sprouted & Whole 4 Grain

8

16

7

31

7.56%

85% Extraction Sprouted and Whole 5 Grain

0

0

25

25

6.10%

Water

8

16

32

56

13.66%

Total

24

32

64

120

29.27%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

14.63%

 

 

 

Water

60

14.63%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.63%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Sprouted and Whole 4 Grain

145

35.37%

 

 

 

KA Bread & La Fama AP 50/50

205

50.00%

 

 

 

Total Dough Flour

350

85.37%

 

 

 

 

 

 

 

 

 

Salt

9

2.20%

 

 

 

Porter 250

250

60.98%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.43%

 

 

 

 

Total Flour w/ Starter

410

 

 

 

 

Porter 250 & Water

310

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.61%

 

 

 

 

Total Weight

909

 

 

 

 

% Whole and  Sprouted 4 Grain

50.00%

 

 

 

 

% Whole Sprouted 4 grain

25.00%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 15 g Toadies, 5 g of each of the 4 grain as flour and 5 g of whole

 

berries plus 5 g each red and white malt plus 25 g of pumpernickel altus

 

 

and 90 g of water remaining -180 g total weight added to the dough

 

 

 

 

 

 

 

 

 

4 whole and sprouted grains are: Kamut, Wheat, Rye and Spelt

 

 

 

 

 

 

 

 

 

% whole grain equivalent with scald - 61%

 

 

 

 

 

Hydration with starter and scald - 83%

 

 

 

 

 

 

It was my wife's birthday this week so she got a green and brown cake with purple sprinkles and white roses  with pinkish centers

 

dabrownman's picture
dabrownman

This Friday’s bake was an unusual one even for Lucy.  It combined the low slow 2 hour baked scald of a Westphalia rye with a mainly white wheat and sprouted SD bread and bit of rye and spelt thrown in for some kind of effect only a Baking Apprentice 2nd class could understand.

 

The 140 F bake/scald is the part that makes this bread different.  We found some boldly baked old bread in the freezer, sliced off the crust and then toasted it to dry it out.  Then we crushed it, added in some fresh milled rye and spelt flour and a bit of home made red and white multigrain malts.

 

I added up the weight of the dry ingredients and added twice that weight in water to the mix, stirred it up and put it in the mini oven t bake at 140 F for two hours.  This low temperature will not kill off the enzymes of the white malt but it will create a Mallard reaction that turns the whole mess a dark chocolaty brown that smells amazing.   I did have to add some more water twice and stir the mix as it baked.

 

The bread had whole wheat rye and spent fed to the 3 week retarded, rye starter in the levain and had sprouted wheat in the dough flour.   The levain was 16% of the dough flour and the hydration listed of 72% is a bit misleading since the water in the baked scald was not included.  It felt like a 78% hydration with 25% whole grains…so it was a bit sloppy at the start of the slap and folds.

 

We strayed from our usual norm by doing a one dump and run single stage levain build but did keep our 12 hour total and 24 levain retard for it.  We also kept our 1 hour autolyse and 3 sets of slap and folds and 3 sets of stretch and folds on 20 minute intervals. 

 

We pre-shaped and then shaped the dough into a boule,  placed it into a rice floured basket, bagged it and retarded the dough for 12 hours in the fridge.  It seemed to proof nicely so we started up BOB for a 500 F preheat after the dough had warmed up on the counter the next morning for 1 1/4 hours.  We chucked the Lodge Combo Cooker in the oven from the beginning.

 

We un-molded the dough onto parchment, slashed it in a square and put it in the cooker lid on and put it in the oven on the middle rack between the two stones.  After 2 minutes we turned the oven down to 450 F and continued to steam for 20 minutes.

 

Once the lid came off, we turned the oven down to 425 F -convection, and continued to bake the bread to 208 F when the oven was turned off and the bread left in the oven until it hit 210 F when it was removed to a cooling rack.

 

This bread bloomed sprang and browned up well enough.  It smelled terrific once the lid came off because of the scald no doubt about it.  We will have to wait until after lunch to see how the crumb came though the baking process.

 This bread is delicious!  The crumb came out very soft, moist and glossy.  If you could only take one bead to a deserted island, This would be the one.  We make many great tasting breads since we discovered so many of the tricks used bring out the vast and deep flavor of grain and sourdough.  It is harder and harder to pick a favorite but, right now, this is it..

 

SD Levain Build

Build 1

%

3 Week Retarded Rye Sour Starter

8

1.80%

Whole: Wheat 50, Rye 8, Spelt 8

66

14.83%   

Water

66

14.83%   

Total

140

31.46%

 

 

 

Levain Totals

 

%

Flour

70

15.73%

Water

70

15.73%

Levain Hydration

100.00%

 

Levain % of Total Flour

15.73%

 

 

 

 

Dough Flour

 

%

Sprouted Wheat

50

11.24%

LaFama AP

325

73.03%

Total Dough Flour

375

84.27%

 

 

 

Salt

9

2.02%

Water

250

56.18%

 

 

 

Dough Hydration

66.67%

 

Total Flour w/ Starter

445

 

Water

320

 

 

 

 

Hydration with Starter

71.91%

 

Total Weight

774

 

% Whole Sprouted Grain

11.24%

 

% Whole Grains

26.97%

 

 

 

 

140 F low and slow bake is not included in above includes: 10g ea. whole

rye and spelt flour, 15 g of crust altus, 5 g ea Red and white malt.

The bake/ scald with water weighed 95 when it hit the dough mix.

And Lucy reminds us not to forget that great salad 

 

dabrownman's picture
dabrownman

I know you are thinking the same thing I am when Lucy came up with this one.  What is wrong with her?  No whole grains, no sourdough, no add ins – No Nothing Bread!

 

I was quickly reminded that we had company coming over for Valentines Day with one not even out of high school and they might nit like those other kinds of wonderful breads we like so much.

 

Plus it has been a long time since we baked with our yeast water, now apple and about forever since we baked with it alone without at least some SD in there somewhere!  Lucy thought about using some bread flour or some light colored beer or whey or even enriching this dough with cream cheese, egg and butter but thought I was way too lazy to follow through with it. 

 

She might be right but this bread was just Sprouts binned unbleached white AP flour at 12% protein, water, YW and salt.  She really made it easy using one of her favorite fool proof, except for me of course, 1_2 3  concoctions so no formula required for this post.

 

We starter with 60 g of YW and flour each making a 120 g , 1 stage levain that we retarded for 48 hours after it doubled in volume - which took 12 hours as the YW had been stored for months with no maintenance.

 

We did autolyse the dough flour and water for 1 hour as the YW levain warmed up on the counter with the salt sprinkled on top.  Once the levain hit the mix, we did 3 sets of slap and folds of 7, 1 and 1 minute each and 3 sets of stretch and folds from the compass points all on 20 minute intervals. 

 

We then pre-shaped and shapes the dough into a squat oval, put it in a rice floured basket, bagged it and retarded it for 13 hours.  The dough didn’t proof enough during the retard so we let it warm up on the counter for 3 hours before firing up BOB to 500 F with Mega Steam in place.

 

We un-molded the dough and slashed it in a decorative way, at least for us, hoping the long middle slash would get an ear and that this bread would blister and brown well.  We slid the dough on the bottom stone and turned the oven down to 450 F for a 15 minute steam bath.

 

Once the steam came out, we turned the oven down to 425 F, convection this time, and baked it for another 10 minutes until the internal temperature was 208 F.  We then turned off the oven and let it sit on the stone until the internal temperature hit 210 F when the bread was removed to the cooling rack.

 

While waiting for that YW levain to double a prickly pear margarita hits the spot..

Sure enough it sprang and bloomed well with an ear in the middle, large blisters pretty much everywhere and a nicely browned cover too.   Lucy loves it when everything on the outside comes out as planned but ….. we will have to wait on the inside until it cools down  and we can slice it for lunch turkey pastrami sandwich.  Right now it looks like it has some promise.

 

 

dabrownman's picture
dabrownman

Lucy came up with a versatile 50% whole grain Kamut recipe that can be used to make any number of different breads by adding in what ever is handy or even left overs.

 

The basic recipe was crafted at 80% hydration and not too high for this much whole grain.  The levain was 15% of the total flour, 100% hydration and retarded for 24 hours after the 3 stage build.  The sifted out hard bits from the whole Kamut were used to feed the levain and get them as wet for as long as possible.

 

We did a 1 hour autolyse with the dough flour and water with the salt sprinkled on top as the retarded levain warmed up on a heating pad.  Once the autolyse came together with the levain we did 3 sets of slap and folds of 7, 1 1and 1 minute - all 15 minutes apart.

 

We did these 2 breads separately, but…. you could double the amounts listed for the non add ins and this would be the point where you would separate the dough in 2 pieces for the different breads.

 

We then did 3 sets of stretch and folds from the compass points on 20 minute intervals.  We incorporated the add ins on the first set of stretch and folds.  One got prunes and seeds and the other got left over Malbec Kamut risotto for the previous dinner that was unique and tasty all on its own.

 

The dough was then pre-shaped, shaped, placed in proofing baskets, bagged and retarded in the fridge for 12 hours.  The next morning the dough was rested for 1 &1/2 hours on the counter to warm up before hitting the heat together that Big Old Betsy was putting out at 500 F with Mega Steam installed and billowing.

 

After 15 minutes the steam was removed and the bread continued to bake for another 20 minutes when it hit 205 F and was removed to a cooling rack.  The both sprang and bloomed OK with the prune bread and seeds coloring up and browning much better than the risotto bread - probably due to the sugar in the prunes.

 

On the crumb side, the risotto bread was much more open then the seeded prune bread for some reason but it was not as open as the 100% Whole Kamut bake even though is was only 50% whole grain.  How these things happen is a mystery to  Lucy but so is her food bowl and squeaky  toys.

 

Happily both of these breads tasted totally different but delicious in the their own way   The prune and seed bread was more sweet, hearty and nutty while the risotto bread was just plain unique and first time we have had a grain risotto with a red wine in any bread.  Both breads are worth making and everyone was impressed with how different they were.

 

Whole Kamut SD Levain

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Starter

8

0

0

8

1.98%

85% Extraction Kamut

0

6

28

34

8.42%

15% Extraction Kamut

14

10

0

24

5.94%

Water

14

16

28

58

14.36%

Total

36

32

56

124

30.69%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

62

15.35%

 

 

 

Water

62

15.35%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

15.35%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Kamut

142

35.15%

 

 

 

KA Bread Flour

200

49.50%

 

 

 

Total Dough Flour

342

84.65%

 

 

 

 

 

 

 

 

 

Salt

8

1.98%

 

 

 

Water

262

64.85%

 

 

 

 

 

 

 

 

 

Dough Hydration

76.61%

 

 

 

 

Total Flour w/ Starter

404

 

 

 

 

Liquid w/ Starter

324

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

80.20%

 

 

 

 

Total Weight

876

 

 

 

 

% Whole Kamut

50.74%

 

 

 

 

 

 

 

 

 

 

Seed Mix

72

17.82%

 

 

 

Prunes

68

16.83%

 

 

 

 

 

 

 

 

 

Seed Mix includes: ground flax, sesame, poppy and chia

 

 

 

 

 

 

 

 

Malbec & Kamut Risotto

158

39.11%

 

 

 

 

 

 

 

 

 

Risotto includes: red onion, Kamut, Malbrc, chicken 

 

 

stock with Pecorino Romano and Parmesan cheeses

 

 

 

dabrownman's picture
dabrownman

More than 2 years ago Lucy and I baked out first 100% Kamut Bread that was at 102% hydration.  Back then we weren't using straight rice flour in out baskets and the dough stuck causing a nasty disfigurement here:

 

http://www.thefreshloaf.com/node/30081/100-hydration-100-whole-grain-kamut-flat-boule-yw-and-sd-combo-starter

 The bread tasted fine and the crumb was fairly open due to the YW and SD combo levain we used.  We also ground the whole berries in a Krup’s coffee grinder since we didn’t have a grain mill till much later.  We thought we would give it another go to try to fix some of these earlier problems.

 

Lucy decide to add a small amount of whole grain Kamut sprouted flour to the mix this time and to only use a Kamut SD levain  leaving the YW out which I thought would be a mistake since YW really opens up the crumb of whole grain breads so well.   She didn’t want the YW to cancel at the sour as it does when mixed in the SD levain.

 

The sprouted Kamut was soaked  for 4 hours then drained and sprouted for 24 hours in a sprouter before being paper towel dried and then air dried in the Arizona sun over 4 hours to make sure the enzymes we released were not harmed by high heat.

 

We did our usual 3 stage levain build where we used the 15% extracted hard bits of the milled Kamut to get the levain up to speed.  We did not use any sprouted flour hard bits for the levain but we did put the sprouted flour into the autolyse with the 85% extraction of the non sprouted Kamut.

 

Since the sprouted grain went into the autolyse we limited it to 1/2 hour so it wouldn’t spike the autolyse into enzymatic overload.   Then the levain and the salt were added before a short mix with a spoon and 8 minutes of slap and folds.  During the slap and folds we adjusted the final dough water with small additions to fit the final mix feel as it was slapped around without learning a lesson.

 

We ended up at around 90% hydration which was 12% lower than the bake 2 years ago.  We think the sprouted flour was the difference plus we wanted a less wet mix since we planned on an 18 hour retard instead of 12 hours. After a 30 minute rest we did 3 sets of stretch and folds from the compass points on 30 minute intervals to finish off the gluten development.  

 

This got us to the 2 hour mark since mixing and we let the dough rest for 10 minutes before shaping into a squat oval, putting it a basket, bagging it and putting it in the fridge for long cold retard.

 

18 hours later it had proof sufficiently to warm up on the counter as Big Old Betsy was heated to ramming speed of 550 F when the Mega Steam went in for 15 minutes before the dough was un-molded onto parchment on a peel, slashed and slid onto the bottom stone for 15 minutes of steam.  Once the steam came out the oven was turned down to 425 F or another 10 minutes of baking until the inside hit 210 F – our new standard temperature for sprouted flour bread.

 

The thing to remember about Kamut is that it has a pretty good protein percent but it is very extensible and not very elastic.  The protein gluten isn’t the kind one would normally pick for bread that wasn’t going to be panned up when over 80% hydration like this one at 87.5%.   This dough was slack but it didn’t stick to the basket this time.

 We expected it to spread after it was un-molded due to the grain used and the sprouts too.  but it did try to puff itself up some in the heat of the oven and did bloom a bit.  The crust came out that beautiful orange tinged color that a durum derivative grain is so famous for.  It came out of the oven crispy but it went soft as it cooled.

 The yellow crumb also associated with durum was the other striking feature.  The crumb was open for 100% whole grain bread. It was soft and very moist due to the sprouts.  The best part was the taste though.  Nothing tastes as sweet as Kamut and the sprouts made is taste like it has a bit of sweet cornbread in it – maybe that was the color affecting my tongueJ

 This is one fine bread and if you want it to look like a majestic tall loaf, just pan it up instead but….you will miss the higher percent of tasty crust with a boule.

 

Whole KamutSD Levain

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

6

0

0

6

1.39%

85% Extraction Kamut

0

0

24

24

5.57%

15% Extraction Kamut

6

12

0

18

4.18%

Water

6

12

0

18

4.18%

Total

18

24

24

66

15.31%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

45

10.44%

 

 

 

Water

21

4.87%

 

 

 

Levain Hydration

46.67%

 

 

 

 

Levain % of Total Flour

10.44%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Kamut

326

75.64%

 

 

 

100% Whole Sprouted Kamut

60

13.92%

 

 

 

Total Dough Flour

386

89.56%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Water

332

77.03%

 

 

 

 

 

 

 

 

 

Dough Hydration

86.01%

 

 

 

 

Total Flour w/ Starter

431

 

 

 

 

Liquid w/ Starter

353

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

87.47%

 

 

 

 

Total Weight

816

 

 

 

 

% Whole Kamut

100.00%

 

 

 

 

% Whole Sprouted Kamut

13.92%

 

 

 

 

 

 

dabrownman's picture
dabrownman

After making some Mexican influenced bialy’s last year and rightly catching heck from the onion and poppy seed bialy purists that the Mexican creation really can’t be called bialy’s, joyfulbaker came up with a new name for them – bialotta’s since they carry on Lucy’s penchant for mega topping and add ins.  Lucy added the Da in front and now they are called DaBialotta’s.  The original Dabialotta’s can be found here: Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

 

For Valentine’s Day in the past, we have made pink buns using beets found here: Sourdough Pink Valentine Hamburger Buns.  So Lucy though she would combine the pink with the DaBialotta’s and make this year’s Valentine’s Day Bake one to remember for being really pink and weird at the same time.  We love balking twofers around here more than just about anything except possibly Megafers.

 

In the past the Dabialotta’s were made with yeast water but this year, since we were going pink we made them with rye SD starter only.  We also put a mix of some home milled ancient grain sprouted flour, consisting of emmer, spelt einkorn and Desert Durum and some Ramona Farms Pima Club and Sonoran White that the Pima Indians are trying to bring back from the dead on their reservation .

 

 My 2nd class apprentice still managed to mess up the method when she forgot to add the chopped roasted beets in during the first set of stretch and folds.   We did our usual 3 stage levain build and retarded it for 24 hours and the 1 hour autolyse as the levain warmed up on the heating pad the next day.  We also did the usual 3 stets of slap and folds on 8,1,and 1 minute before doing the 3 sets of stretch and folds.  All the dough development was on 20 minute intervals.

 

We4 then bulk retarded the dough in an oiled bowl for 12 hours.  The next morning, without letting the dough warm up we did 2 sets of additional stretch and folds to incorporate the chopped roasted beets.  Don’t let the 75% hydration fool you.  The beets really made for a sticky mess once they were incorporated and the dough felt like 80% hydration with not enough whole grains to soak up the excess water.

 

We divided the dough into 8 pieces and folded them into balls and placed them on a baking sheet covered with parchment and semolina flour.  Every half hour we used a spoon to hollow out the ‘bialy’ hole.  After and hour and a half we started to fill the cavity starting with fresh oregano on the bottom followed by a piece of pecorino then the home made chorizo and caramelized onion followed by the other cheeses including: aged smoked gouda, Rembrandt, aged white sharp cheddar and pepper jack.

 

We fired up Big Old Betsy and once she hit 500 F we put in the Mega Steam which was billowing 15 minutes later.  We slid the baking sheet onto the middle rack between the two baking stones for 10 minutes of steam while turning the oven down to 450 F.  Once the steam came out we turned th oven down to 425 F convection this time and baking them for another 10 minutes until they read 210 F on the inside.

 

Yea! The pink stayed put as we hoped and they smelled great while baking.  They did blister but didn’t brown up as much as usual because of the shorter baking time than usual.  Can’t wait till they cool down so we can put some fresh cilantro on top and slice them open to see the crumb and have a taste.  Lucy says they sure look Valentineyish to her.

 

.The perfect breakfast egg DaBaily with home made raspberry jam.- yummy!  Then there was that not so good looking Indian lamb curry that tasted fantastic!

The crumb came out pinky, fairly open even with the extra manipulation of forgetting to put the beets in, moist and glossy.  The taste is unique with the beets lending a sweet note to the sour dough.  The oregano is subtle with the spicy home made chorizo shining next to the various cheeses.  We loved this near sammy for a lunch today.  Very tasty indeed.   

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Sour Starter

10

0

0

10

1.76%

66% Extraction Sprouted Ancient Grain

0

0

33

33

5.81%

34% Extraction Sprouted Ancient Grain

10

20

7

37

6.51%

Water

10

20

40

70

12.32%

Total

30

40

80

150

26.41%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted Flour

75

13.20%

 

 

 

Water

75

13.20%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.20%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

66% Extraction Sprouted Ancient Grain

72

12.68%

 

 

 

Whole Pima Club and Sonoran White Wheat

61

10.74%

 

 

 

KA Bread, Sprouts Unbleached & La Fama AP

360

63.38%

 

 

 

Total Dough Flour

493

86.80%

 

 

 

 

 

 

 

 

 

Salt

11

1.94%

 

 

 

Water

352

61.97%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.40%

 

 

 

 

Total Flour w/ Starter

568

 

 

 

 

Water

427

 

 

 

 

Roasted Chopped Beets

88

15.49%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.18%

 

 

 

 

Total Weight

1,094

137

grams each

 

% Whole and  Sprouted Ancient Grain

35.74%

 

 

 

 

% Sprouted Ancient Grain

25.00%

 

 

 

 

 

 

 

 

 

 

Sprouted ancient whole grains include equal amounts of: emmer (farro), spelt, einkorn

and Desert Durum.  Non-Sprouted whole grains include Pima Club and Sonoran White.

 

 

 

 

 

 

Filling included: caramelized red onion, Mexican chorizo with pepper jack cheese

 

Rembrandt, aged white sharp cheddar, pecorino, aged smoked gouda cheeses and fresh oregano. 

 

 

 

There were ribs for the Super Bowl and my wife made me a great home made chocolate ganache covered chocolate birthday cake and Lucy says ...........

Don't forget the salad!  Happy Valentines Day to all!

 

 

 

dabrownman's picture
dabrownman

1/1/2015 - New Years Eve Pizza

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

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

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

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

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

 

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

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

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

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

 

 

 

2013 The Fresh Loaf Dabrownman’s Blog

 

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

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

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

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

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

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

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

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

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

1/30/2013 - Practice YW Slash Bag

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

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

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

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

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

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

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

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

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

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

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

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

2/21/2013 - Banana Bread

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

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

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

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

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

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

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

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

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

3/25/2013 - 50% Whole Wheat Matzoh

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

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

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

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

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

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

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

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

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

4/30/2013 - They Call Me Mellow Yellow

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

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

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

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

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

 5/17/2013 - Friday Pizza Night

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

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

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

5/30/2013 - Ezekiel's Chacon

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

6/10/2013 - White Hamburger Buns Turned Dark

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

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

6/21/2013 - Everyday Multigrain Sourdough with Scald

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

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

7/5/2013 - Snails with Tails

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

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

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

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

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

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

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

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

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

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

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

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

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

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

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

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

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

9/7/2013 - Meat Week

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

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

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

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

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

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

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

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

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

10/17/2013 - Mice Guarding the Punkin

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

10/18/2013 - Pumpkin Nutella Swirl Bars

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

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

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

10/29/2013 - YW Primer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

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

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

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

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

12/22/2013 - Panettone Forced English Muffins

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

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

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

 

2012 The Fresh Loaf Dabrownman’s Blog

 

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

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

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

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

2/3/2012 - Make your own Greek yogurt

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

2/4/2012 - Raspberry SD Pancakes

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

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2/24/2012 - teketeke Bread

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

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

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

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

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

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

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

3/12/2012 - Tartine Everyday Rustic Country Sourdough

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

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

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

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

3/23/2012 - Making Red Rye Malt

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

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

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

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

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

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

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

4/10/2012 - Retarded Super-Grain Challah

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

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

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

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

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

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

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

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

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

5/2/2012 - Yeast Water Fake Pretzel Rolls

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

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

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

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

5/12/2012 - Banana Bread Cake

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

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

5/16/2012 - Having the daughter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/15/2012 - Happy Rosh Hashanah!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11/14/2012 - Not So Stollen

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

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

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

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

11/27/2012 - A Chacon for Eric

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

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

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

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

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

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

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

 

dabrownman's picture
dabrownman

It is supposed to rain for the net two days here in the AZ desert but be clear for the Super Bowl on Sunday.  No worries anyway since the stadium has a real grass movable field and a movable roof too.  Still, Lucy was thinking about how beautiful, if dry and desolate, the desert usually is while I was thinking about how much the desert and Lucy’s brain are alike.  It’s odd how the names of her breads come about.

 

This one was a mix of 5 sprouted and whole grains including, wheat, spelt,  rye, einkorn and emmer (Hayden Mills Farro)  The whole and sprouted grains totaled 40% of the flour and half of them were sprouted.  The levain was 13% of the flour and the hydration was 77% so, it was not too wet for a change. 

 

With sprouted grains in the mix, we start on Tuesday for a Friday’s weekly bake.  First the grains have to be soaked for 3-4 hours and sprouted up to the 24 hour mark or so – stopping them when they first begin to ‘chit’ showing their first tiny toots    Then o Wednesday we dry them in the dehydrator at 105 F and then grind them with the other whole grains.

 

Then the milled whole grain sprouted flours are sifted to remove hard bits (in this case 28% extraction) that we feed to the starter in 3 stages (2 -3 and 4 hours in this case) to make the levain.  This left the 72% extraction for the dough flour mix.  Once the levain doubles after the 3rd feeding it goes into the fridge of a 24 hour cold retard at 36 F.

 

On Thursday we got out the levain from the fridge and the yogurt whey from the freezer.  We zapped the whey in the microwave to thaw it out and warm it up for the autolyse which was an hour as the levain warmed up.  We sprinkled the salt on the top of the autolyse so we wouldn’t forget it.

 

Once the levain hit the mix, we mixed it in a bit with a spoon before beginning the 3 sets of slap and folds on 8, 1 and 1minute and 3 sets of stretch and folds from the compass points .  All were done 20 minutes apart, and the dough stopped sticking to the counter at the end of first set of slap and folds.

 

A yummy cheesecake and a deep dish chicken pot pie!

We then let the dough ferment and rest for a half and hour before putting it in a plastic oiled bowl for a 8 hour bulk ferment, followed by a shaped 12 hour cold proof making this bake a quadruple retard - a week for the starter, 24 hours for the levain and 8 hour bulk ferment and a 12 hour proof.

 

How Lucy comes up with these methods just goes to show how much she has slowed down. It has been forever since we tried to do this quadruple madness and the last time wasn’t pretty if I remember right - which proves beyond a doubt how much I have slowed down too.

 

Thank goodness geneticists have isolated a jellyfish gene that makes people not be so forgetful – great for Alzheimer’s cases.   You can now be genetically modified to perk up the old brain pan in ways like never before.  I’m trying to get them to put it in wheat so I can kill two birds with one stone!

 

Once the dough came out of the fridge after the 12 proof, we let it warm up on the counter heating pad for 1 ½ hours before starting up Big old Bets to 500 F preheat.  We un- molded the dough onto parchment paper on a peel, gave it one big slash, onto the bottom stone it went and quickly covered by our heavy aluminum MagnaLite turkey roaster bottom for 20 minutes of steam . After 2 minutes we turned the oven down to 450 F

 

Once the lid came off, we continued baking at 425 F convection for 20 minutes until the temperature read 205 F.  Once the oven was off, we left the bread on the stone for another 5 minutes until it hit 208 F and then removed it to a cooling rack.  The dough sprang and bloomed pretty good under steam and browned up well enough too.  It was a bit over proofed but not horribly so.

 

Can’t wait to see the crumb once it cools down.  The crumb came out not as open as the rise and spring would suggest.  Still, it was very soft moist and glossy.  A perfect sandwich crumb.  This is the kind of crumb we get when we do a long bulk ferment in the fridge and then a long shaped proof in the fridge too -just too much messing with the dough.  Once the again, the taste was great and quite different than the porter bread.  The whey added a sharper tang  but not too much.  The sprouts really came through too.  A fine loaf that we can't wait to make toast out of tomorrow for breakfast and a sandwich for lunch.  

 Taco Tuesdays are always a hit as was the sandwich for lunch.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

1 Week Retarded Rye Sour Starter

10

0

0

10

1.53%

28% Extract Sprouted & Whole 5 Grain

10

20

43

73

11.18%

Water

10

20

43

73

11.18%

Total

30

40

86

156

23.89%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

78

11.94%

 

 

 

Water

78

11.94%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.94%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

72% Extraction Sprouted and Whole 5 Grain

185

28.33%

 

 

 

KA Bread & LaFama AP 50/50

390

59.72%

 

 

 

Total Dough Flour

575

88.06%

 

 

 

 

 

 

 

 

 

Salt

13

1.99%

 

 

 

Yogurt Whey

425

65.08%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.91%

 

 

 

 

Total Flour w/ Starter

653

 

 

 

 

Yogurt Whey & Water

503

 

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

77.03%

 

 

 

 

Total Weight

1,169

 

 

 

 

% Whole & Sprouted Grains - half each

40.28%

 

 

 

 

 

 Lucy reminds us to never ever forget to add a good salad to any meal.

 

dabrownman's picture
dabrownman

We baked a version of rye bread called Lucy’s Sorta Tzitzel back in the middle of August and it turned out to be one of the very best rye breads we have made to date – found here.

http://www.thefreshloaf.com/node/39721/lucy%E2%80%99s-sorta-tzitzel-sprouted-sourdough

 

So naturally, Lucy wanted to try and mess with it and see if she could improve on it somehow to make it more Tzitzelish.  She dropped the whole grains to 40% from 60% but made them all sprouted rye instead of equal amounts of rye and wheat with only half of them sprouted.   Tzitzel doesn’t have any sprouted grains in it but, since sprouted grain taste so much better, Lucy says –why not?

 

Lucy remembered to use some corn meal on the crust this time which is traditional and shaped the bread into an oval shape which is closer to the traditional batard than a boule.   She also upped the bread spices considerably to get closer to the traditional rye.   She also used some barley malt syrup this time in place of the red malt which would get a bit closer to traditional rye bread.

 

She also decided to up the hydration this time even though the last Tzitzel Like bake had 50% more whole grains and came out perfect.  Hey, she won’t listen to me about the hydration anyway so I just go with the flow which in this case was a sticky, sloppy mess that never stopped sticking to the counter until the end of the 3rd set of slap and folds. 

 

She strayed from tradition by using a New Belgium porter from Fort Collins, CO for all of the dough liquid.  As far as the process goes, we followed the previous Tzitzel bake with the exception that the long cold retard was reduced to 16 from 20 and the dough was allowed to proof on the counter for 3 hours on a heating pad before Big Old Betsy was fired up to ramming speed.

 

We slashed the oval more traditionally than the T-Rex we used the last time and  we also decided to bake under the Magnalite turkey roster bottom, used as a cloche, instead of using Mega Steam which is much more work than we wanted to expend today. 

 

What is better than LA red hot tamale and chicken taco?August was hot, so the last rye bake really proofed well in the fridge but this one, in the AZ winter cold, just didn’t move along as fast.  In fact it hardly puffed itself up at all in the fridge.  Temperature really makes a huge difference in how bread ferments and proofs.  So we hoped our rule of: watching the dough instead of the clock would work out so that all would be fine in the end.

 

We are really starting to get into home made fresh noodles,  can trailrunner's SD ones be far behind?  This bread baked up nice and brown, sprang and bloomed well enough and smelled teriffic as it baked - must have been the bread spices.

 

Can't wait to see the crumb    The crumb came out soft, moist and fairly open for a bread of this type. The best part was that this bread has outstanding flavor.  This isn't your 'everyday Jewish Deli Rye.    This is an assertive rye that belies its tiny amount of rye in the mix.  Those of you that don't like bread spices might want to cut them by a third or half..  Adding in some reconstituted dries mined onion would be a fine addition to this sour rye bread.  The porter just made everything a little more complex to the palate.  This is the best JDR bread we have ever made but it could be better. 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Sour Starter

8

0

0

8

1.42%

27% Extraction Sprouted Rye

8

17

34

59

10.44%

Water

8

17

34

59

10.44%

Total

24

34

68

126

22.30%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

63

11.15%

 

 

 

Water

63

11.15%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.15%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

72% Extraction Sprouted Rye

162

28.67%

 

 

 

KA Bread & La Fama AP 50/50

340

60.18%

 

 

 

Total Dough Flour

502

88.85%

 

 

 

 

 

 

 

 

 

Salt

11

1.95%

 

 

 

New BelgiumPortage Porter 340

355

62.83%

 

 

 

Bread Spices

20

3.54%

 

 

 

Barley Malt Syrup

22

3.89%

 

 

 

 

 

 

 

 

 

Dough Hydration

70.72%

 

 

 

 

Total Flour w/ Starter

565

 

 

 

 

Tot. New BelgiumPortage Porter 355 & Water

418

 

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

76.71%

 

 

 

 

Total Weight

1,036

 

 

 

 

% Whole Sprouted Rye

39.82%

 

 

 

 

Bread spices include 10 g Caraway & 10 g  Anise, Corriander & Fennel

And Lucy reminds us not to forget the salad 

 

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