The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

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dabrownman

After last week’s 99% white bread, Lucy nearly went into shock with the Dark Side Heebie Jeebies.  Yes, there is such a thing as fatal HJ’s but Lucy has an app for that.  So, this week she went dark starting with prunes and Deshuette’s Black Porter, 61.3% wholegrain rye and 38.7% whole grain red and white wheat. 

These odd percentiles would upset any full-blooded German to no end.  She didn’t plan on it but she decided to toss in 20 g of red rye malt and since that is whole grain sprouted rye, it threw off the wholistic bread making percentages she usually lives and dies by.  If this wasn’t dark enough, she then tossed in 1% each cocoa and espresso.

She normally would not use the last two dark side elements but I told her she couldn’t bake the bread low and slow, pumpernickel style, in the mini oven outside on the patio.  I wasn’t going to be out there in the AZ heat for hours and hours checking on her latest DaPumperized loaf.  She was worried it wouldn’t be dark enough so in they went.

She worries about the oddest things and could care less about important matters like getting groomed and summer clipped at the Paw Salon and Spa this week and what kind of canned Alpo is going to get mixed in with her Purina Pro 100 dry food.  No, she isn’t getting paid by Purina and Alpo for these plugs but I think they should at least pay me.

Don't fprget to dock the top of the loaf with a toothpick before closing the lid and putting it in the oven.

Being a rye bread where abundant acid is the most important thing in controlling amylase action that destroys the crumb structure she upped the pre-fermented flour of levain to 17.6%.  the pre-fermented flour was entirely bran that was sifted from the whole grain and wheat after milling it to a medium constancy rather than our usual fine grind.

Potatoes butter rosemary and basil with 1/8th cup of water steamed woith lid on and then removed until browned becomes the best fried, herb potatoes ever!

The levain was our usual 100% hydration but was different in that it 20 g of our NMNF WG rye starter and was a single stage 6 hour affair that was not retarded.  We autolyzed the dough flour with a bottle of the Deshuettes Black Porter and some water and 5% barley malt syrup, for 1 hour to get the overall hydration up to 92.3% with the PH sea salt sprinkled on top.

We still eat grilled salmon just about every week

Once the levain hit the mix we did 4 sets of slap and folds of 60 20, 10 and 4 slaps and folds with the prunes and toasted, crushed, aromatic seeds going in at the 3rd set after trying to fold them in first.  All the slapping the dough into shape was done on 30 minute intervals.

This was chicken grilled veg cheese crisp wit pork chili verde - extra yum with guacamole, crema and pico!

We then shaped the dough into a loaf shape that would fit the pan release sprayed Exotic Oriental Pullman Pan.  We slid the lid in and put it in the fridge for a 12 hour retard after a short 40 minute proof on the counter.  Since the cold brings amylase activity down to a crawl you can retard your higher percent rye breads like any other one without worrying about the word ending – but Lucy has an app for that too.

Lucy says to have a great salad every night and this one was exceptional with perfect peaches and blueberries

After taking it out in the morning, it looked like it had puffed itself up weakly in the middle about .34“ without much movement anywhere else - pretty sad at the time.  So, we let it sit on the counter to warm up and finish proofing to fill that lovely pan up to the brim.  We expected this to taok many, many hours - over 8 in fact in the vein of this bread Purim and Sprouted Westfalian Rye

We were surprised when it took only 3 hours.  The levain had to be much nor active plus the kitchen was 25 degrees warmer too!  We decided to bake the bread the same way as we did last March but using the mini oven instead and adding 20 minutes to the steaming portion since the MO heats up so much faster than Big Old Betsy.  We started with the mini oven off, put the bread in, cranked it up to 450 F and steamed it for 30 minutes at 425 F after it hit temperature.  We then removed the lid and continued to bake for 1 hour at 375 F.

We were going to let the bread continue baking out of the pan at this point but I was already 206 F and a bit more than the 202 F we were shooting for - so onto the cooling rack it went.   We will now wait to see if the crumb came out as nice as it did in last March sans nuts and sprouts.  The crumb was not as moist as usual due to the over baking by 4 F we were looking for.

This shot not taken in direct sunlight and represents the real crumb color better .

The bread sliced very thinly and easily making  for perfect less than 1/4" slices.  The bread spices are more subtle than usual too..... 6% would have been better.  We still like this bread very much even if not as open as others but it is 100% whole grain bread in the classic 60 / 40 rye wheat split found all over The Netherlands - but the prunes are pure Andy of TFL fame and delicious in this bread.   I also like it better with Mini Oven's Toasted Walnuts and Lucy's sprouts as additional add ins.  It is still about the best thing since sliced bread none the less.

Breakfast was two slices toasted with a schmear and a tiny slive to taste all on its own untoasted.

Formula

17.6% preferment rye and wheat bran levain using 20 g of NMNF rye starter at 100% hydration.  This was a singe stage, non-retarded levain, that took 6 hours to double.

Dough

29.6% whole grain red and white wheat 50/50

49.5% whole grain rye

3.3% red rye malt

5% barley malt syrup

4% toasted and cracked seeds - half caraway and the other half anise, fennel and coriander in equal amounts

15% prunes – each one sliced into thirds

1.1% each cocoa and instant coffee

Enough water and 1 bottle of Deschuette’s Black Porter to make the hydration 90% without taking into account the water in the barley malt syrup.  Overall hydration would be 92.5% with the BMS

2% pink Himalayan sea salt

Here is the Girl Baby fresh from the salon and spa

dabrownman's picture
dabrownman

It has been over 117 F 3 days in row and today was the first break from the usual Late June heat in Phoenix -  only 113 F today.  So …..we took the mini oven outside for today’s bake to keep the kitchen from going over 90 F.

  

Nothing puts blisters on white bread like the mini oven and this one had some beauties.  The small space and ability to really crank up the steam is why we love the mini oven and look forward to summer patio baking even though it is so hot.

We have baked every kind of bread in the MO and have had success with all of them and this one was no exception.  We did a simple white SD bread that had exactly 6 g of whole grain rye in the NMNF starter and that was the entire amount of whole grains in this bread making it come in at 98.7% white flour.

Half the white flour was Lafama AP and other half was Albertson’s bread flour.  The levain was an 8 hour single stage affair that used 9% pre-fermented bread flour at 100% hydration. We autolyse the dough flour and water for 1 hour with the salt sprinkled on top and the overall hydration was 75%.

We love grilled tuna almost as much as ribs and sausage on the smoker

We did 4 sets of slap and folds on 50, 10, 6 and 4 slaps all on 30 minute intervals and then let the dough bulk ferment for 45 minutes before shaping and placing the dough in a rice floured basket seam side up. We then placed the basket in a plastic grocery bag and then into the fridge for a 12 hour retard.

E let the dough warm up on the counter for 2 hours before firing up the MO to 500 F regular bake.  We unmolded the dough onto parchment on a peel and slashed it T-Rex style before loading it into the MO, covering it with the SS bowl and tossing cup of water into the broiler pan underneath.

 

No dinner is complete without a salad according to Lucy

We immediately turned the oven down to 450 F and, after 18 minutes of steam, we took the SS bowl off and removed the broiler bottom pan leaving the vented top part for the bread to finish baking on.  We turned the oven down to 425 convection and baked it in the dry heat for 18 more minutes.

Lucy has a breakfast shot featuring the Ranier Cherries my Daughter brought back fro Seattle last Wednesday that went well with the other fruits, berries and toast with cream cheese

The bread was boldly baked and 210 F when we removed it from the oven to cool on a rack.  We will have to wait on the crumb but since it spread rather than spring it may nit be the most open white bread one could wish for........but we won't get to see it as it was given away in a weak moment to an admiring fan of SD bread.

Formula

9% pre-fermented bread flour 8 hour, 100% hydration, single stage levain using 10 g of NMNF Rye starter.

Dough

50% Lafama AP

41 % Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to make 75% hydration overall.

This bread cost 80 cents to make including the electricity!  What a bargain! 

 

dabrownman's picture
dabrownman

2017 Dabrownman’s Blog Index

 

2017

1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns

1/6/2017 - New Year’s Pizza a Few Days Late

1/13/2107 - 100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

1/21/2017 - 50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins

1/27/2017 - Just Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker

2/3/2017 - All Wheat Sprouted Sourdough

2/10/2017 - Sprouted 3 Seed Sourdough

2/17/2017 - 10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns

2/24/2017 - A Fast 5 Hour Easy Bread For a Busy Week

3/1/2017 - Yeast Potato Buns

3/3/2017 - 11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas

3/10/2017 - Purim and Sprouted Westfalian Rye

3/17/2017 - An Easy Bake For St. Paddy’s Day - 5 Sprouted Grain Sourdough

3/24/2017 - Another Simple White Sourdough With a Fig YW Cinnamon Roll Kicker

3/31/2017 - Sourdough Toasted Seed Bread

4/5/207 - Birthday Tikka Masala and Garlic Naan

4/7/2017 - 40% Whole Sprouted 7 Grain Sourdough Bread

4/10/2017  Loaded Banana Bread - Coctail Size

4/14/2017 - Bread For A Special Saturday

4/21/2017 - 50 Percent Whole Sprouted 7 Grain Sourdough

4/28/2017 - 75 Percent Sprouted 7 Grain Sourdough with Bran Levain and 86% Hydration

5/5/2017 - Bran Levain 100 percent Sprouted 7 Grain Sourdough.

5/16/2017 - Acme Sourdough Bread

5/19/2017 - 20 Percent Sprouted 4 Grain SFSD

5/26/2017 - 30 % Sprouted Rye with 10% Whole Grain Rye, Walnut, Mission Fig Sourdough

6/2/2017 - 50 Percent Sprouted 7 Grain Sourdough

6/6/2017 - Sunday Poolish Pizza

6/9/2017 - 16% Whole 8 Grain Sourdough

6/16/2017 - Sprouted 5 Grain Bran Levain Sourdough with Cranberries and Pistachios

 

2016

 

1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 - http://www.thefreshloaf.com/node/44910/7-starter-sprouted-17-whole-grain-bread

2/19/2016 - http://www.thefreshloaf.com/node/44979/sprouted-4-grain-2-starter-white-bread-figs-and-pistachios

2/26/2016 - http://www.thefreshloaf.com/node/45040/sprouted-6-grain-6-starter-sprouted-half-whole-grain-bread

3/11/2016 - http://www.thefreshloaf.com/node/45211/another-westphalian-rye-100-whole-grain-half-sprouted-101-hydration

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

5/18/2016 - 14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge

5/19/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

5/27/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

6/3/2016 - Seedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs

6/13/2016 - BBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge

6/18/2016 - 100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts

7/2/2016 - What is This Anyway?

7/8/2016 - Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

7/16/2016 - Nelson Mandela Challenge Bread

7/22/2016 –  David Snyder Gives Lucy the Sourdough White Bread Willies

7/29/2016 - Wow, Another White Bread – Sort’a

8/5/2016 -Yes, 3 White Sourdough Breads in a Row

8/19/2016 - 100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

8/26/2016  Bialy’s the Lucy Way

9/1/2016 - 123 Challenge Slider Rolls for Smoked Brisket

9/4/2016 - And You Wonder Why It's Called Red Rye Malt?

9/9/2016 - Passing the Test Sourdough Bread

9/16/2016 - Lucy Bakes Her New Favorite Sourdough Rye

9/21/2016 - White Bread For White Teeth

9/23/2016 - Attack of the Ancient Aliens

9/28/2016 - It's been a long time since the last pizza

10/7/2016 - Brownman’s Everyday Sprouted Sourdough

10/14/2016 - Lucy Takes Another Crack at a Modern Sprouted SFSD

10/21/2016 - Lucy Takes Last Shot at Modern Sprouted SFSD

10/29/2016 - 100 % Sprouted 7 Grain Sourdough at 100 % Hydration

11/1/2016 - Halloween Pizza and Lucy on a Pumpkin

11/4/2016 - Wow! 2 Breads for a Friday Bake

11/11/2016 - Lucy’s New Jewish Deli Rye

11/17/2016 - Homemade Bread Day 2016 – Sprouted 8 Grain Bagels

12/2/2016 - 22.22 Sourdough Bread

12/9/2016 - Leftover Bread

12/13/2016 - Temporary WF Brick Oven for Open Fire / No Oven Bread Challenge

12/15/2016 - No Oven Challenge Bake - 123 Sourdough 5 Grain

12/23/2016 - 26 % Whole Sprouted 9 Grain Brioche Buns

 

 

2015

 

1/1/2015 - New Years Eve Pizza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4/10 2015 - Yeast Water Hot Dog Buns

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

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

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

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

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

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

5/22/2015 - A Request for Bread

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts

 

 

2014

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

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

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

5/26/2014 - Memorial Weekend Pizza - 2014

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

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

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

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

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

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

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

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

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

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

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

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

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

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

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

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

8/25/2014 - Poolish Pizza Without Daughter

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

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

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

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

9/23/2014 - Knishes

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

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

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

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

10/16/2014 - Yeast Water and Poolish Pizza

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

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

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

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

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

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

 

 

 

2013

 

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

 

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 owDinner

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

Lucy was trying to get back to her bread roots with lots of add ins.  This is also the 5th year since we started sprouting our own grains and adding them into breads.  Originally we sprouted them and added them into the mix when the stretch and folds began and then later started drying them and grinding them into flour too.

So Lucy went back to her roots and took half the sprouted grains for grinding and making the bran levain and left the other half to fold into the crumb like we did so long ago.  Then she decided to get some cranberries and pistachios in the mix too.  So this turned out to be an old school Lucy bread.

The 5 sprouted grains were: Kamut, red and white wheat, spelt and rye in equal amounts – half ground for the 9% pre-fermented flour, 100% hydration, single stage bran levain that took 8 hours to double. After stirring at the 4 hour mark.

The dough flour and enough dough water to get to 85% hydration were autolyzed for 40 minutes with the Pink Himalayan sea salt sprinkled on top and an extra 3% water sprinkled on top of the salt for a double hydration that totaled 88%.  We did 3 sets of slap and folds of 50, 20 and 10 and then 3 sets of stretch and folds with the add ins going in on the first set.

SD pancake breakfast

All the dough manipulations were done on 30 minute intervals.  After a quick pre-shape we shaped the dough in to a taunt, squat oval and plopped it into a rice floured oval basket that had some conn meal sprinkled into the bottom at the last minute.  It was then retarded for 13 hours.

Light P&J Rib lunch

We let the dough warm up on the counter for an hour before firing up the big oven to 500 F.  When it hit temperature, we put the lave rocks half full of water; Mega Steam, in and let it really get going for 15 minutes before the bread was unmolded, slashed and slid onto the bottom stone for 16 minutes of steam.

 

Shrimp Lo Mein Stir Fry with broccoli, purple cauliflower, green bean, squash, yellow & red pepper, Hatch green chili, 2 kinds of mushrooms, red. white & green onion with some chocolate graham cracker cheesecake with strawberries.

When the steam came out we turned the oven down to 425 F convection for another 28 minutes of dry heat.  When we took it out it read 208 F.   It had puffed itself up, bloomed and browned nicely as well.  We think the crumb should be fairly open, for a bread with so much stuff in it.

This bread is nice open, with a soft and moist crumb, that is tart and sweet due to the cranberries yet hearty healthy and nutty from the sprouts and pistachios.  It is one fine tasting bread for sure.  I will n=make some fine toast for sure.

Formula

9% sprouted 5 grain bran and high extraction single stage, 100% hydration, 8 hour levain that was stirred at the 4 hour mark.

Dough

4% high extraction sprouted 5 grain

43% LaFama AP

44% Albertson’s bread flour

2% PH sea salt

12% Sprouted 5 grains – whole

15% Dried cranberries

15% Pistachios

 

Have a salad after that appetizer dipping plate

 

dabrownman's picture
dabrownman

Lucy came up with a lite whole grain sourdough bread this week.  Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.

 

The main difference is the 8 different grains – Kamut, oat, spelt, rye, barley, emmer, red and white wheat and the 10 g of NMNF rye starter used to make the 8% preferment bran and high extraction levain.  Lucy really cut the levain size this at the temperature outside reached 110 F and the kitchen was hovering around 91 F.

The levain was not retarded but we expect the bread to be fairly sour due to the heat, small bran 100% hydration levain, the 3 week old retarded NMNF rye starter and retarding the shaped dough for 16 hours.  LAB real love the heat and the wet and this dough came in at 75% hydration.

The dough flour was the leftover 40 g of the HE flour, plus half Lafama AP and half Albertson’s bread flour. We did a 1 hour autolyse with the Pink Himalayan sea salt sprinkled on top.  We were at72% hydration but the dough felt a little dry when we started the first set of slap and folds so we chucked in another 3% water to get it slappable.

The first set was 50 slaps and the 2nd set was 20 and the final two were 6 and 4 – all on 30 minute intervals.  The dough had expanded nicely even with the small levain because of the heat so we pre-shaped it and shaped it into a boule before plopping it into a rice floured basked, seam side down, bagged it and put it in the fridge for the retard.

When the we took the dough out of the fridge, we also fired up the oven to 500 F with the combo cooker inside.  Slashing was not required but, when we placed the dough in the cooker and the cooker in the oven we forgot to turn down the temp to 450 F so it stayed at 500 F for 20 minutes of steam.   This hurt the spring a bit,

We love chicken, bean, cheese and grilled veggie quesadillas 

When the lid came off it has cracked a bit and we turned the oven down to 425 F convection for 6 minutes of dry baking before removing it from the bottom if the cooker and baking it another 6 minutes.  At 32 minutes of total baking the bread was 210 F on the inside and nicely brown with small blisters.

It is a pretty handsome loaf….. very crispy on the outside and more boldly baked due to the oven error for sure but we will have to wait on the inside when we cut into it for lunch.  It is nice to make a 2 day sourdough instead of our usual 3-5 day sprouted bread.  Even if the tste may nt be as complex and satisfying

This bread is open, soft and moist on the inside and it tastes as good as it looks.  Maybe not as tasty as a 30% sprouted loaf but this one is closer to the old school SFSD and sourer than a typical SFSD you will find today.  We had a simple P&J sandwich with some honeydew and strawberries for lunch and it was about the best P&J possible especially with home made 4 berry, banana and ginger jam 

Formula

8% pre-fermented 8 grain, bran, 2 stage levain,  at 100% hydration - first stage was 4 hours  and the 2nd stage was 2 hours when it doubled – 91 F in the kitchen made the levain twice as fast as usual

Dough

8% HE 8 grain flour

42% LaFama AP

42% Allbertson’s bread flour

2% PH Sea Salt

Enough water to get the hydration up to 75%

There is Lucy's salad and a crack shot:-)

dabrownman's picture
dabrownman

It has been a while since we made pizza and this is a shame after having it again on Sunday.  We have made Giant Strides in making pizza the past couple of years.  Once we had Biaco’s pizza. the best in the USA, we knew exactly what to do take ours to another level that more than rivals Chris Boaco’s masterpieces.

We had additional firepower in that we used the last of our home grown, heirloom cherry tomatoes to make the sauce this time to go along with the home smoked smoked sausage, onions and crimini mushrooms.  The very thin pepperoni was smoked but done elsewhere half a good as we would have smoked it.   The dough had our usual sundried tomatoes, fresh garlic and fresh rosemary in it.

The 10% pre-fermented flour, Albertsons bread flour, at 100% hydration with a pinch of Instant yeast made for the 4 hour poolish.  We added half Lafama AP and half Albertson’s flour for the dough and brought the hydration down to 70% with 2% sea salt, olive oil and sugar.  The EVOO and sugar are there to get the dough to brown properly in the 8 minutes it is in the 550 F oven.

The gluten is developed with 3 sets of slap and folds on 30 minute intervals and 2 sets of stretch and folds. The slops were 50, 20 and 10 and the stretches were from the major compass points.  The add ins went in on the least set of slap and folds

 As some as the gluten development as done, we oiled a bowl and put the dough in it to retard for 24 hours.  Do not forget this step if you want a dough that is flavorful and extensible but strong enough not to tear when making the pie.

We took the dough out fo the fridge 3 hours before we wanted to stretch it out.  1 hour after warming up we divided it into (3) 250 g pieces for 3 pies and let it proof on the counter for 2 more hours.  This dough stretched easily but we rolled it because we love our alligator rolling pin that is perfect for this. 

The only fresh topping was some fresh mozzarella and the red and orange peppers.  We had a blend of Parm, smoked provolone, asiago, Romano and mozzarella for the base cheese with fresh grated Romano and basil for garnish.

This pizza was thin, crisp and killer - as good as you can get anywhere on the planet.  We have cut down on the topping thickness and increased the flavor dramatically,  Now Chris Bianco has something to shoot for:-)  The next step is to make it on our temporary WFO brick oven so stay tuned.

It's not all about pizza.  Gumbo and cheesecake are OK too

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dabrownman

It was very strange this week to see a new show called Year Million.  This week’s episode was called.  Hey Dude, Where’s my Body?  It was all about Lucy and my fascination with trans humans and our eventual transition of our brains and identity of who we are to the cloud to become immortal -  getting rid of our weak bodies that get diseased and kill us off today – not to mention cost a fortune to maintain…. only to die.

Transitioning ourselves to the cloud solves many of the world’s ills today.  No more planet despoiling to keep ourselves watered and fed.  No more worries about getting a good education or getting a good job to sustain ourselves and families. No worries about getting sick and dying.  No more poor sick or starving.  You can be whatever you want to be, any day you want to be it creating your own world and existence.  It has an appeal that they claim will be overwhelming.

We are in the beginning of virtual reality and artificial intelligence today.  We will soon be able to transition into Metaverse 1.0 where we can temporarily live in in whatever world we want in the cloud but be able to unplug and return to reality.   Metaverse 2.0 is where you leave your body behind never to return to the reality you left and be forever immersed in whatever world you want.  The question is when and since it isn’t any time soon enough to help Lucy and I out of our old age -  why worry about it?

Last week’s 40 % sprouted rye with walnuts and figs has been a real treat to eat this week for breakfast lunch and dinner.  I even tore up pieces of it and put it, as untoasted croutons, on some green chili chicken stew to sop up the soup.  This week Lucy went back to the whiter side of her pantry and came up with a half white sprouted SD bread.

The sprouted grains were Kamut. rye, spelt, oat, red and white wheat and barley.  After sprouting, we sifted out the bran to make a 100% bran, 100% hydration, 7 grain sprouted levain using 10 g of our just refreshed NMNF rye starter.  After it doubled after the 3rd stage feeding we retarded the levain for 24 hours to bring out the two sour notes.  The levain was 10% pre-fermented sprouted bran.

We stirred it down and left it on the window sill to warm up.  After the levain started to rise again, we autolyzed the rest of the dough flour and enough water to bring the hydration up to 85% for 1 hour with the PH sea salt sprinkled on top.  The bran levain had risen more than 50% when it hit the mix for the first set of 50 slap and folds to get it and the salt well mixed in.

Nothing like a good bacon cheeseburger or baked chicken breasts

We did 2 more sets of 20 slap and folds and 2 sets of stretch and folds from the compass points – all on 30 minute intervals.  We then pre-shaped and shaped the dough and placed it into a rice floured round basket, seam side up, and then bagged it for a 12 hour retard in the fridge for the final proof.

Yes that is a ship Kabob, even if spelled horribly,  and skewered Veggies with Basmati rice and more green veggies 

We took the dough out of the fridge to warm up a bit and fired up the oven to 500 F preheat with the combo cooker inside.  The dough looked to be fully proofed, instead of the 85% we like, so we didn’t expect huge spring and bloom.  We un-molded the dough, onto parchment, on a peel and then slashed the dough tic-tack-toe style before siding it into the combo cooker for 20 minutes of covered steam at 450 F.

After the lid came off, we continued to bake at 425 F convection for 15 minutes until the boule was nicely brown and 209 F on the inside.  It sprang and bloomed like we expected with some blistering making for a handsome loaf.  We will have to see what it looks like on the inside later today but expect it to nice even without the spring.  Don’t forget that today is national doughnut day – one of Lucy’s favorite days of the year.

The crumb was open, soft and moist - more open than we thought it would be for sure.  It is hearty; healthy and just plain delicious.  Can't wait to have it as toast and in a sandwich tomorrow.  Thi sis Lucy's new favorite sprouted grain bread and I have to agree woth her and can see why it is so good.

Formula

10% Pre-fermented sprouted 7 grain bran, 2 stage levain at 100% hydration that is retarded for 24 hours

Dough

40% Sprouted high extraction 7 grain flour

50% Albertson’s bread flour

85% Overall hydration using water

2$ Pink Himilayan sea salt

How about some salads for Lucy

 

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dabrownman

After quite a few white breads in a row I was worried that Lucy may have gone to the white side and then she came up with this one.  Originally it was supposed to be a 40% rye Jewish Corn Bread but that got lost in the translation of having to replenish our very old NMNF stiff rye starter.

 

We started the process of replenishing the starter at 100% hydration and, at the end of the 3rd stage, it had tripled so we retarded it for 24 hours.  Then we split it in half.  We then fed half the sprouted rye bran and enough water to make it 100% hydration and let it double again and then retarded that part.

The other half was fed whole rye at 66% hydration and when it had risen 25% we retarded it as our new NMNF starter we will use over the next half year with no maintenance whatsoever.  The HE sprouted flour and some whole rye was used as part of the dough flour for this Friday’s bake.  In the end this bread ended up being 10% whole grain rye and 30% sprouted whole grain rye with the remaining 60% was Albertson’s bread flour.

It looked pretty naked so Lucy added in 10% each toasted walnuts and black mission figs, 2% caraway and 2% total of equal parts of anise, coriander and fennel seeds – or favorite mix of bread spices.  Overall hydration of this bread was 80%.

Since retarding the old NMNF starter for 24 weeks, the new starter build and the levain for 25 hours each for this bread was not enough….. we decided to retard the shaped loaf in the Oriental Pullman for 12 hours too – nothing like 4 retards to make a loaf of rye bread – 3 just won’t do for a purebred German like Lucy – even though Germans probably didn’t even retard their rye breads at all I’m guessing.

This one had a 1 hour autolyse with the PHSS sprinkled on top.  Once the levain finally I the dough, we did 3 sets of slap and folds, 4,10 and 4 followed by 3 sets if stretch and folds from the compass points. all on 30 minute intervals, go get the add in’s incorporated.  Once we shaped it and plopped it into the sprayed Pullman pan, we let it sit for 30 minutes before putting it in the fridge for 12 hours.

There is that salad for Lucy

When we took it out of the fridge the next morning we fired up the oven to 500 F.  When the pan went into the oven between the two tones we turned the oven down to 450 F for 15 minutes of covered steam and then another 15 minutes of covered steam at 425 F.  After 30 minutes of steam we removed the lid and continued baking at 425 F convection for 20 minutes.

We then removed the bread from the pan and finished baking it directly on the rack for 10 more minutes.  When we took it out of the oven at the 50 minute mark it read 207 F on the inside.  It browned up beautifully but we will have to wait n the inside until we let it sit wrapped in plastic wrap overnight to redistribute the moisture before slicing for breakfast.

This one came out just the way we had hoped.  Soft, moist and open on the inside with that bread spices giving off aroma as well as flavor.  The figs and walnuts are wonderful additions to what would be a plain Jewish Deli Rye bread.  The additions make it special and handsome to look at as well. It is one delicious bread.  Now we have to toast it and put some cream cheese on it for breakfast.

Here are the ribs and the strip steak for Lucy's baker

Formula

15% prefermented whole grain rye and sprouted rye bran flour levain at 100% hydration. 8% whole rye and 7% sprouted rye bran

Dough

2% whole rye

23% high extraction sprouted rye

60% Albertson’s bread flour

80% overall hydration

10% Mission Figs

10% Toasted Walnuts

4% Bread spices – half caraway the other half, amice, coriander and fennel

2% Pink Himalayan sea salt

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dabrownman

After my future son in law brought me a beautiful loaf of Acme SD from SF this week. Lucy decided to make one of her own that she thought would look better on the inside and taste lot better too – the two areas the Acee bread was a bit lacking.

Wow you can really tell the 4 different grains here!

I also missed Lucy’s 13th birthday the week before when I was visiting my Dad after his knee surgery.  She was not happy about me being gone but life gets in the way of celebrations sometimes and I am happy to note that my Dad’s recovery remains on track.

The bran levain is s much darker than the dough flour.

Lucy was hoping I would bring her a pet raccoon from the Ozark mountains of Southern Missouri but we couldn’t quite get the one living under his shed trapped and every time it came out I wasn’t quick enough getting to the .22 rifle to bring Lucy home a pelt either.  So poor Lucy didn’t get a present this year except for this bread and she doesn’t get any of it to eat either!

This is a simple formula, as far as formulas go with Lucy, like most SFSD breads tend to be.  The levain was a 2 stage, 12 hour. 100% hydration, 12% pre-fermented sprouted grain one where all the bran from the sprouted grain was used for the first stage and the high extraction sprouted grain was used for the 2nd stage.   Once the levain doubled after the 2nd stage, it was retarded for 24 hours to bring out more sour notes.The 4 sprouted grains were rye, red wheat, spelt and Kamut and the overall sprouted grains came in at 20% making it a healthier and heartier SFSD white bread variety.  The overall hydration was 80% with the 80% white flour being LaFama AP and Albertson’s bread flour both of which were on sale this week for $1.49 and $1.79 for 5# bags at the grocery store. The 2% salt was pink Himalayan sea salt.

We did a 1 hour autolyse with the salt sprinkled on top and we did a double hydration with 2% water going in with the levain before the first set of 40 slap and folds.  We then did 2 sets of 10 slap and folds and 3 sets of 4 gentle slap and folds all on 230 minute intervals.  The dough has risen about 40% when we pre-shaped it and then shaped it into a squat oval.

We plopped it seam side up into a rice floured basket and bagged it in a new trash can liner for 14 hours of retard overnight.  When we took it out of the fridge we fired up the oven to 500 F with the Combo cooker inside.  Once hot we un-molded the dough onto parchment on a peel, slashed it 6 times, cross hatch style, like the Acme bread and put it into the oven as we turned it down to 425 F – the supposed temperature used at Larraburu.

Killer bruschetta using heirloom cherry tomatoes from the back yard and that Acme Sourdough bread.

It helps to have a nice sourdough blueberry pancake breakfast on bake day

Since the dough was cold I upped the stem period to 24 minutes from our usual 18 to make sure that the dough had enough time under steam to spring.  We were hoping, since it was a whitish bread, high hydration and cold, that it would blister nicely under steam as the crust gelatinized it would trap the water vapor from below to cause blisters right under the skin.  That is Lucy’s thinking at any rate and she is sticking to it!

It did spring and bloom explosively under stream, showing it was a bit under proofed and there were quite a few blisters too.  Once the lid came off we turned the oven to 425 F convection to brown it up which it did nicely.  We took it out of the oven when it read 209 F on the inside.  We will have to wait to see what it looks like inside but the outside was not quite as nice as Acme’s perfect 10 score that we gave it earlier this week but this one was close at a 9.

The inside of this bread is what SFSD is all about.  Even though it had 20% whole sprouted grain the crumb was very open.  It was also glossy, soft and moist.  The best part is that this bread tastes terrific - fantastically delicious.  My future son in law says that this bread is hands down way better than the Acme loaf he brought me - even when it was as fresh as this one. We ate a quarter of the loaf straight away as part part of cheese, tomato, bread, fruit and melon plate as an appetizer with a nice glass of red wine.

 

Formula

12% pre-fermented 4 sprouted grain flour, 2 stage, 100% hydration, bran levain retarded for 24 hours.

Dough

8% high extraction sprouted 4 grain – Rye, spelt, Kamut and red wheat

40% LaFama APp

40% Albertson’s bread flour

80% water - overall hydration

2% PH Sea Salt

Lucy reminds us to never for get the salad!

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dabrownman

My future SIL had a bachelor party in SF over the weekend and he was kind enough bring me a boule f the closest thing that Acme makes to traditional SFSD.  It was a bit more than day old by the time I got it.  Here is the website - they just call it Sourdough - http://acmebread.com/bread

It is a handsome loaf for sure.  Deeply browned, scored perfectly with some blistering.  I give it a 10 on looks alone.  The crumb is moderately open for a bread that is all wheat grain - white flour.  I give it an 8.5 on the crumb.

It is slightly sour as today's SFSD breads seem to be and it is a a total white flour bread made of wheat so the taste is pretty bland.  I would prefer one with a bit of rye and spelt in it - say 5% each and one with a bit more tang to it so I give it a 7.5 for taste.

Overall it gets a 8.67 out if 10 - one fine bread for a balery that makes a lot of it.  Now I have t make some cioppino to see how it sops up a fine fish stew.

 

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