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dabrownman

This week Lucy came up with a combination method; part no knead, part slap and fold and part stretch and fold to go along with her recent sprouted flour fetish..  the whole grain sprouts this week were; spelt,  rye, barley and wheat and made up the 34%  whole grains in the mix.

 

After drying the sprouts, we milled them getting a 25% extraction of the hard bits.  This is the closest we have come to getting a 72% ‘straight flour of the remaining much whiter flour.  As usual we fed the hard bits to the now 11 week old retarded, 66% hydration, whole rye starter.

 

There was just enough left to hold back for next weeks baking at the 12 week mark and to refresh the starter back to its 120 g whole rye self which we did this week son that the starter when first used will be 2 weeks old in the fridge.

 

We love Andy’s Toasted Brazil Nut and prune bread and think that Brazil nuts, like pistachios, are vastly underutilized in bread making.  To mix things up, since we haven’t used any seeds for weeks, Lucy prescribed a 5 seeds mix of equal parts of toasted; chia, hemp (for the Queen of Seeds), flax  and poppy seeds with a tiny 5 gram amount of sesame seeds.  After grinding, she soaked them in 65 g of potato water for 24 hours since chia seeds are notorious for stealing water from the dough

 

The sesame seeds were light because that is all Lucy could find in her double secret, seedy store that she guards with her very life.   Ingredient guard duty is better than having to drag badgers out of holes like normal, non baking apprentice 2nd class dackels have to do I’m sure.  Still, she does go into every hole looking for them,   So, she must be genetically modified for it and can’t help herself like she can’t forego any food, of any kind that she can smell, locate and ‘Dackel Down.’ 

 

We retarded our built 3 stage levain for 12 hours instead of our usual 24 hours.  An hour after it came out of the fridge the next day to finish its 3rd stage doubling, we also autolysed the dough flour and soaked seeds for 1 hour.  All the liquid, except in the 6 g of seed starter, was potato water from boiling potatoes for the potato salad we made as a side for ribs.  Lucy throws nothing away.

 

Once the levain hit the autolyse that included the soaked seeds, we did 3 sets of slap and folds of 1 minute each, followed by 3 sets of stretch and folds from the compass points only.  All the stretching and folding we on 20 minute intervals.  The toasted Brazil nuts were incorporated on the 1st set of stretch and folds and they were well distributed by the end of the 3rd set.

 

This bread made for one fine smoked chicken sadwich for lunch.

We then shaped the dough into a boule, placed it into a rice floured basket, bagged it in our usual used trash can liner and left on the counter for 3 hours of fermenting.  Then into the fridge it went for a cold 20 hour retard where we hoped the dough would finish proofing and gluten development at the same time.

 

The next day the dough looked fairly proofed and we let it warm up on the counter as we preheated Big Old Betsy to 550 F and readied the Mega Steam.  The steam went in when the BOB hit 550 F and we waited another 15 minutes for the stone to catch up and the steam to be billowing like a thunderhead.

 

We un-molded the dough onto parchment on a peel, slashed it in a square and slid it onto the bottom stone for 15 minutes of steam as we gradually lowered the temperature to 475 F regular bake after the first 4 minutes.   Once the steam came out, we lowered the temperature to 425 F - convection and, in 15 more minutes, the bread was at 210 F and ready for the cooling rack.

 

It sprang and bloomed well enough and there were those small blisters we like very much.  The crust was mahogany and crunchy as it came out of the oven.  We will have to wait to see how the crumb came out and how it tastes until lunch time.  Lunch is over and the crust went softer as it cooled.  The crumb was fairly open, soft and moist for this kind oif bread too.   It tasted fantastic!  The seeds, Brazil nuts, sprouted whole grains and sour all worked so well together.  A tasty delight to eat for sure.  Deep and earthy flavor that is healthy, seedy and nutty all at once.  If there were figs in there somewhere, our taste buds might genetically mutate into the killer buds that tasted Chicago and the prison in Joliet.

 Smoked ribs and chicken for Cousin Jay who just bough a house in Phoenix and will be moving here in about a year- Yea!!!  We love Cousin Jay.  Then ther was the Thai green curry seafood for our daughter's last meal at home before heading back to school.

Formula

Sprouted MG SD Levain Build

Build 1

Build 2

 Build 3

Total

%

11 Week Retarded Rye Starter

6

0

0

6

1.39%

Whole Rye

6

0

0

6

1.39%

25% Ext Sprouted Whole Grain

0

12

28

40

9.28%

Potato Water

6

12

28

46

10.67%

Total

18

24

56

98

22.74%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

49

11.37%

 

 

 

Potato Water

49

11.37%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour  & Water

9.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

75% Ext. Sprouted Whole Grain

121

28.07%

 

 

 

Bread Flour

310

71.93%

 

 

 

Total Dough Flour

431

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.88%

 

 

 

Potato Water

390

90.49%

 

 

 

Toasted Brazil Nuts

85

19.72%

 

 

 

5 Kinds of Toasted Seeds

85

19.72%

 

 

 

 

 

 

 

 

 

Dough Hydration

64.89%

 

 

 

 

Total Flour w/ Starter

480

 

 

 

 

Potato Water 371 w/ Starter

439

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

91.46%

 

 

 

 

Total Weight

1,098

 

 

 

 

% Whole Grain - Sprouted Grain

33.54%

 

 

 

 

 

 

 

 

 

 

Toasted seeds are 20 g each of: chia, hemp,

 

 

 

 

poppy and flax with 5 g of sesame.  The seeds were

 

 

 

were then ground and soaked in 65 g of potato water 

 

 

 

overnight.  This Soaker liquid was included in the dough liquid

 

 

Lucy reminds us to never forget the salad but why not put the salad on a smoked rib quesadilla?

 

dabrownman's picture
dabrownman

Who knew she wouldn’t be home for dinner when Lucy went al out on her favorite pizza dough. Yes it is our Focaccia Romana white dough made with an overnight poolish that I nearly half the dough.  But it also has garlic, sun dried tomato, olive oil and rosemary in the dough too – yum!.  No sourdough, no whole grains just plain old white bread made with a pinch of commercial yeast.

 

Since the daughter had disappeared, that meant more for my wife and I to wolf down with a brewskie.  This dough was 71% hydration and made with LaFama AP at 11.2% protein that we love so much for flour tortillas.  It makes great pizza dough too.  This batch of dough was about the best yet – strong yet extensible.

 

We did a half and hour autolyse for the dough flour and our usual 3 sets of slap and folds followed by 3 sets of stretch and folds - all on 20 minute intervals.  We incorporated the rosemary, garlic, EVOO and sundrie3d tomatoes on the first stretch and fold. 

 

We did our usual spicy tomato sauce but also made another new thing.  We sautéed some Swiss chard, spinach, onions, Hatch green chilies and fresh polish sausage for the next layer over the sauce.  This was followed by mozzarella pecorino and Parmesan cheese and topped with button and Crimini mushrooms.

 

We put the stone on the gas grill and heated it up to 550 F before the pizza was put on and  6 minutes later it was done - very crisp well browned on the bottom with the cheese melted and starting to turn brown.

 

This wasn’t or normal extra thin crust piled high with extras but, it was crisp enough, no to bending not soggy or foldable soft - just the way we like it.  Too bad the daughter missed out on this fine pizza.  It was too good for left overs.   Maybe I can make it up to her tonight when Lucy makes ribs for Cousin Jay.

It may look like a pizza biu it is our smoked chicken quesadilla dinner from Saturday night

dabrownman's picture
dabrownman

It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too.  We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.

 

This week Lucy chose to sprout spelt, wheat and barley in equal amounts and take the same amount of each un-sprouted  to come up with another 58% whole grain bread with the remaining flour King Arthur bread flour.  We used the sprouting liquid for part of the dough liquid, some red malt and for a new twist added some potato flakes to the mix. 

 

We didn’t think that the spelt and sprouted grain would make it for Mary’s 72 hour retard that she used.  But we though it might go 24- 48 hours.  We started the sprouts early Monday morning.   After 24 hours they were fully chatted and we dried them in the AZ sun.  We ground the sprouted grain and the whole grains together and sifted out the hard bits getting a 17% extraction.

 

 We got out our 10 week fridge stored starter and took 6 g of it to build the 106 g  levain over 3 stages throwing nothing away.  Once it rose 50% after the 3rd feeding, we refrigerated it overnight.  Wednesday morning we got the retarded levain out of the fridge to warm up on the counter and finishing its 3rd stage doubling while autolysing the dough flour, dough liquid, red malt and potato flakes with the salt sprinkled on top for 2 hours.

 

We mixed the levain into the dough with a spoon and then did 1 minute of slap and folds to get it thoroughly incorporated.  That was it for gluten development.  Mary left her dough on the counter for 9 hours but we cut it back to 6 hours since our kitchen is 15 F warmer than hers.  Still, it doubled in volume.

 

We then chucked it in the fridge for a 24 hour bulk ferment.  The next day it had kept on rising in the fridge and as now tripled.  Breaking from Mary’s method, we then shaped the dough cold, put it in a floured basket, bagged it and put it back in the fridge for another 24 hour retard.

 

By Friday the dough had risen 50% in the fridge again.  We took it out to warm up and  finish proofing on the counter.  Lucy was happy that the dough didn’t look like it was going to turn to goo.  We let it proof for 2 hours before firing up Big Old Betsy to 550 F with Mega Steam installed when it hit that temperature.

 

The dough had proofed on the counter for 2 ¾ hours before it was un-molded, no slash required as it was baked seam side up and hit the heat and steam.  We steamed it for 2 minutes and turned the oven down to 500 F.  After another 2 minutes we turned the oven down to 475 F and continued to steam another 11 minutes – 15 minutes total.

 

Once the steam came out we baked the bread for another 15 minutes at 425 F - convection this time.  We turned off the oven at 205 F and removed the bread from the oven when it hit 208 F.  It sprang, bloomed at the seams and browned up nicely. It came out of the oven very crispy -  rustic looking loaf for sure.  Will cut it for today’s lunch sandwich to see how the crumb came out and, more importantly, get a taste since it smelled so delicious.

 

We are hoping the sour is pumped up with the 48 hr retard.  Why do a 3 day or 4 day bake when there is nothing like a 5 day bake?   I don’t think a commercial bakery is going to do this 5 day process……. and make money at it.  My daughter is home and we are back from the airport so I can finish this post.  The bread is the most sour and tangy we have ever managed.;  The 10 week retarded starter, the 24 hour retarded 3 stage levain and the 48 hour retard of the dough really did their magic.  We go for tang all the time and our bread is pretty tang most always but ......this is in a league of its own.

Last Friday's sprouted rye bake with salmon herb Allouette with salad, fruit veggies and melon. a bacon and egg breakfast .

And a smoked rib and chicken dinner.

The crumb ended up soft, very moist and open.  We could have let this bake to 210 F without problem - thanks to the sprouted grains.  It is delicious.  We love spelt and mixed with the barley sprouted and whole grains makes for an earthy, hearty and healthy loaf.  Just delicious !  Now we will have to see if it gets even more tangy tomorrow or whether it mellows out some.  Either way it is a loaf well worth spending 5 days making :-)

Lucy says never forget the salad to go with  that roasted onion and peppers with pepper jack cheese, chipotle, tomatillo and red pepper sauced  quesadilla.

Formula

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Starter

6

0

0

6

1.32%

16% Ext Sprouted Spelt, Barley & Wheat

6

15

29

50

10.99%

Water

6

15

29

50

10.99%

Total

18

30

58

106

23.30%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

53

11.65%

 

 

 

Water

53

11.65%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.18%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

84% Ext. 1/2 Sprouted Spelt, Barley & Wheat

245

53.85%

 

 

 

KA Bread Flour

210

46.15%

 

 

 

Total Dough Flour

455

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

Sprout Water 94 & Water

365

80.22%

 

 

 

Red Malt

5

1.10%

 

 

 

Potato Flakes

12

2.64%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.33%

 

 

 

 

Total Flour w/ Starter

513

 

 

 

 

Sprout Water 180 & Water w/ Starter

418

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

81.48%

 

 

 

 

Total Weight

958

 

 

 

 

% Whole Grain - Sprouted Grain

58.49%

28.27%

 

 

 

Total Hydration with Starter & Adds

78.87%

 

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy noticed that we were out of Jewish Deli Rye sandwich bread and pumpernickel too so she was flummoxed as to which one she would craft up a recipe for this week.  Of course she chose pumpernickel since I is always her favorite kind of bread but, since I had recently smoked a corned beef, freezing half, I told her the pumpernickel would have to wait.

 

She knows out favorite JDR is tzitzel and we have messed with the formula  several times trying to get it right – without total success but we love the final SD bread anyway. It eventually became a 40% whole rye bread that was a little less hydrated than out usual bread for that amount of whole grains.

 

Lucy then decided to continue our sprouted grain baking by using 30% sprouted whole rye and wheat in the mix and increase the amount of whole grains to 60% by using 30% whole un-sprouted rye and wheat as well.  In the past, 30% sprouted grain in the mix became somewhat of a fermenting nemesis making a long, shaped proof in the fridge of 20 hours problematic.  We thought we would give it another go to verify the previous outcomes.

 

We sprouted the equal parts of rye and wheat on Monday and dried them outside in the AZ sun at 105 F on Wednesday before the monsoon rains came around dumping 2 of rain is a very short period of time.   We milled the sprouted and whole grains together and sifted out the 15% hard bits totaling 42 g which we fed to the 9 week retarded rye starter to make the levain over 3 builds.

 

The first build was 2 hours the 2nd stage was 3 hours and 3rd stage was 4 hours.  Once the levain rose 50% in volume we retarded it for 12 hours.  An hour after the levain came out of the fridge the next day, we started the 1 hour autolyse with the remaining dough flour, red malt, sprouting water and water with the salt sprinkled on top – so no chance for forgetting it.

 

I know what you are thinking.  Tzitzel not made with any sprouted flour or even any whole meal flour either.  It is made with medium rye flour, bread flour and commercial yeast.  Lucy’s Sorta Tizitzel Like Sprouted Sourdough is getting pretty far from the mark but since she can’t read or understand English – it isn’t all her fault.

 

I think she just called it that to please her master and feed his Tzitizel Fever Fetish.  Still, it sounded pretty good if the sprouted flour didn’t create its usual run away fermenting mass that would eat the fridge and probably the most susceptible and most tasty part of the kitchen.

 

Tough to beat  good, bacon, brie,  blue cheese mushroon burger - once a month!

Once the levain hit the mix, we did our usual 3 sets of slap and folds of 7, 2 and 1 minute – all on 20 minute intervals.   Since the hydration was low for this amount of whole grains. We did 2 slaps to each fold and I can say thy dough completely quit sticking to the counter after the first 7 minutes.  With 30% whole rye in the mix you have to change your rule of thumb about quitting the first set of slap and folds when the dough stops sticking to the counter.  It was sticking much but there was a bit left behind – so no worries.  By the time we finished up the slap and folds the dough came off the counter clean.

 

Can't remember the last time we had grilled lamb chops.

We incorporated the aromatic seeds into the dough on the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  The S&F’s were done on 15 minute intervals unlike the slap and folds.  We normally would put more aromatic seeds in this bread but we wanted to get a better feel for the difference in taste using 30% sprouted whole grains and didn’t want as much competition coming from the seeds.

 

Once the S&F’s were done, we shaped the dough into a boule rather than the typical Tzitzel batard.  It was immediately bagged in a trash can liner and placed in the fridge for a 20 retard but decided we would check it at 16 hours anyway.

 

We took th proofed dough out of the fridge at the 20 hour mark and let it warm up on the counter for an hour before firing up the Mini oven.  We got 2 of Sylvia’s steaming cups ready in the microwave, upended the dough onto parchment on the top vented cover of the MO’s broiler pan, slashed the boule T-Rex style and slid the whole assembly into he mini oven at 500 F for 15 minutes of steam.

 

After 4 minutes we turned the oven sown to 475 F.  It is nice to be baking Mini Oven Style again.  After the steam came out, we turned the oven down to 425 F convection this time and continued to bake another 12 minutes until the bread reached 210 F on the inside and was removed to the cooling rack.

 

We love a rich beef stew even in the hot Az summer.

This bread smelled great when it was baking and filling the kitchen with that aromatic seed smell known to make master bakers fall their knees crying and also so their apprentices can get to them to do a nose rip so no one knows what their master is crying about for sure.  Lucy is famous for her nose rips and my wife and I have the scars to prove it – think Chinatown.

 

This bread browned up very well, sprang a bit and bloomed enough to reveal the nasty dinosaur footprint.   It came out of the oven very crisp with small blisters.  We will have to see how the crumb came out after lunch.  We had to dig out some smoked pork from the fridge for today's lunch after we tasted this bread.  This might be the best high percent whole grin Jewish deli rye style bread we have ever made.  The crumb was open, soft and moist.  The subtle aromatic seeds came through just enough.  The sprouted grain gave the bread a more complex and deeper flavor.  This is one fine sandwich bread.  Can't wait to but some smoked corned beef on it.

Formula

 

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

6

0

0

6

1.31%

15% Ext. Sprouted Rye & Wheat

6

13

26

45

9.80%

Water

6

13

26

45

9.80%

Total

18

26

52

96

20.92%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

48

10.46%

 

 

 

Water

48

10.46%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Ext. Sprouted  Rye & Wheat

249

54.25%

 

 

 

KA Bread Flour

210

45.75%

 

 

 

Total Dough Flour

459

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

Sprout Water 180 & Water

340

74.07%

 

 

 

Dough Hydration

74.07%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

512

 

 

 

 

Sprout Water 180 & Water w/ Starter

388

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

75.78%

 

 

 

 

Total Weight

927

 

 

 

 

% Whole Grain - Sprouted Grain

58.98%

27.93%

 

 

 

Spice Mix

12

2.61%

 

 

 

Red Malt

5

1.09%

 

 

 

Hydration with Starter & Adds

75.05%

 

 

 

 

 

 

 

 

 

 

Spice mix is 6 g caraway and 2 g each anise, corriander & fennel

 

 

And Lucy say's not forget the salad.

dabrownman's picture
dabrownman

This is another take on Lucy’s recent sprouted grain experimentation.   This time she used a 4 whole grain blend of equal parts of: spelt, rye, farro and wheat for the sprouted part and the whole grain part too.  But she cut the sprouted part in half hoping to further bring this kind of bread back down to earth without it fermenting away at ramming speed and over proofing.

 

This time the levain amount was 9% of the total flour and water weight instead of 7%.  All of the hard bits sifted from the sprouted and the whole grain berries was used to feed the levain you get the hard bits as wet for as long as possible…plus the levain loves these hard bits.  In this case there, was only 14 g of hard bits at the 11.3% extraction so some of the 88.7% extraction was also used to feed the levain.

 

We sprouted on Monday for 24 hours and dried in the A sun on Tuesday.  On Wednesday we ground the sprouted and whole grains and got 10 g of rye starter from our 8 week old stash in the fridge.  We did our unusual 3 stage levain build of 2 - 4 and 4 hours where the levain was refrigerated for 24 hours 4 hours after the 3rd stage instead of our usual 1 hour following.

 


We got the levain out of the fridge on Thursday and while it was warming up we autolysed the remaining dough flour for 1 hour with a mix if yogurt whey and water with the salt sprinkled on top.  We also whizzed up 10 g of the walnuts to mix with the 10 g of walnut oil and the tablespoon of minced fresh sage to make the walnut and sage paste.  Walnuts and Sage is a specialty of Phil’s (PiPs) - Super Hero, Purple People Eater Bread found here.

http://www.thefreshloaf.com/node/27219/tartines-aromatic-semolina-bread-walnut-and-sage-wholewheat  And my take on it here.

http://www.thefreshloaf.com/node/27373/pips-walnut-and-sage-100-whole-wheat

And another walnut and sage chacon here

 http://www.thefreshloaf.com/node/29002/sd-yw-chacon-revisited-%E2%80%93-87-whole-grain-multigrain-sprouts-walnut-and-sage-paste-and-pump  We do like walnuts and sage in bread with a little whey and walnut oil paste….but it isn’t a bad thing!

 

Once all the flour, liquid and salt came together, we did 3 sets of slap and folds of 7, 1 and 1 minute on 20 minute intervals.  After 3 sets of slap and folds were done we did 3 sets of stretch and folds on 45 minute intervals incorporating the walnut oil, walnut and sage paste with the walnuts on the first set pf S& F’s.

 

After a half hour rest we pre-shaped the dough into a boule and 10 minutes later we changed our minds and made the dough into a chacon by making a knotted roll with 100g of dough for the middle of the bottom of the basket and 8 balls of 30g each surrounding it.

 

The remaining dough was shaped into a taught, squat, flattish round to cover the design in the bottom of the basket.  We let it proof for 45 minutes on the counter in a used trash can liner before retarding it for 20 hours in the fridge.

 

We haven’t baked under the bottom of a DO for some time so thought we would do so for this bake.  The dough had risen very well in the fridge but since it was a chacon and no scoring necessary, we decided to let the dough warm up on the counter for a half an hour before Big Old Betsy was heated up to 550 F which took another 45 minutes.

 

We overturned the bread onto parchment on a peel, slid the bread into the oven on the bottom stone and immediately covered it with the bottom of an aluminum DO for 20 minutes of steaming as we turned the oven down to 500 F or 2 minutes and then down to 475 F for 18 more.

 

Once the lid came off, we turned the oven down to 425 F - convection this time and continued to bake or another 10 minutes until the bread read 208 F on the inside and was removed to the cooling rack.  It sprang well, cracked where the chacon design forced it to and browned up well enough.   It came out of the oven very crispy but went softer as it cooled.

 

The crumb came out that walnut shade of purple we love so much, was fairly open with the sage smell hanging around in a subtle way.  There was a little more of an acid tang due to the yogurt whey but it didn’t detract from the fine flavor of this bread even though the sprouted flavor of the grain was less than usual..  We like this sprouted grain bread the best so far.  The taste is superb and if you haven't made a bread like this - you should  and soon - it is that good.

 

Formula

Wonder if this smoked corned beef would go well with this fine bread?  Or would it be better as hash?

 

Rye SD Starter Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded 66% hydro. Rye Starter

10

0

0

10

2.58%

88.7% Whole & Sprouted 4 Grain extraction

0

1

20

21

5.43%

11.3% Whole & Sprouted 4 grain Extraction

5

9

0

14

3.62%

Water

5

10

20

35

9.04%

Total

20

20

40

80

20.67%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

40

10.34%

 

 

 

Water

40

10.34%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

9.59%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

88.7 % griain extraction

87

22.48%

 

 

 

12% Protein White Flour Mix

300

77.52%

 

 

 

Total Dough Flour

387

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

2.11%

 

 

 

Whey 147,water

268

69.25%

 

 

 

Dough Hydration

69.25%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

427

 

 

 

 

Total Liquid w/ Starter

308

 

 

 

 

 

 

 

 

 

 

Walnut Oil

10

2.58%

 

 

 

Walnuts

80

20.67%

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

72.13%

 

 

 

 

Total Weight

834

 

 

 

 

% Whole Grain

32.04%

 

 

 

 

 

 

 

 

 

 

11.97% Protein flour mix is equal parts of LaFama 11.22% AP.

 

12.7% King Arthur bread flour amd 12% Winco AP flour

 

 

 

 

 

 

 

 

1 T Fresh Sage

 

 

 

 

 

 

Lucy says not to forget the salad to go with the sunset and.....have a great weekend.

dabrownman's picture
dabrownman

After seeing Pa de pagès català - Catalan loaf posted by Abelbreadgallery about a week ago, I knew Lucy couldn’t resist making it something more to her liking by mixing it up some.  She has been struggling with her sprouted grain project but thinks she might finally have it sorted out after this bake- I’m not so sure since after she turned 10 she has slowed down recipe wise.

 

She increased the usual amount of whole grains in this loaf to 35%, and sprouted them because we like the taste if we can figure out  a way to keep the bread from over proofing due to the way more enzymes the sprouting unleashes…..which makes more sugar from the starch  allowing the yeast and Lab in the SD to run wildly out of control.

 

She also dropped the commercial yeast since it isn’t needed and we don’t run a bakery that needs to speed things along even if the flavor of the bread suffers.   She increased the hydration some to 72% and also subbed some Lafama AP and some Winco AP flour too for some of the bread flour.  We did use King Arthur bread flour for a third of the white flour making the protein for the white flours averaging out to 12%. 

 

Why the EU gave this straightforward SD bread made with a little whole wheat and bread flour special status for Catalonia is beyond me since people have been making this same bread all over the world for at least a hundred years and likely much, much longer.  Still, the Catalonians must be proud of it anyway…..but wish it has some rye or spelt and or both to improve the flavor but that would be another bread entirely.

 

Our usual 4 day process was extended a day to get the wheat berries sprouted and chitted,   which took a day.  By the time we dried them in the AZ at 110 F, milled them and sifted out the hard bits it took a day and a half.    We ended up with 28 g of hard bits that we fed to the 7 week retarded, huge looking if only  4 g, of 66% hydration, rye starter over 3 stages to build the final  tiny 7% levain at 60 g.  We retarded the levain  after the 3rd feeding for another 24 hours.

 

Once the levain came out of the fridge to warm up and finish doubling we autolysed the rest of the flour with the dough liquid that included the left over soaker water for the sprouts with the salt sprinkled on top of the autolyse ball so Lucy wouldn’t forget it.  After 2 hours, the levain was mixed in and 6 minutes of slap and folds commenced followed by 2 more sets of 1 minute each.  All the sets were separated by 30 minutes of rest,

 

We then did 3 sets of stretch and folds on 30 minute intervals and had planned to add some sage, walnuts and walnut oil to the mix or possibly some olives with the sage but then decided to make a plain old sprouted white bread since we don’t have any in the freezer and my wife might eat it.

 

After and hour of bulk ferment, we pre-shaped and then shaped the dough into a boule, placing the dough seam side down in the rice floured basket.  The dough seemed pretty springy and full of air.  Into the fridge it went for a 24 hour retard.   We hoped the small levain would not over proof the dough as it retarded but you never know until you look.  When we took a peek at 21 hours it looked OK so we let it go for the full 24.

 

Lucy decided to the boule come to room temperature and bake it then rather than cold right out of the oven.   This bread is baked seem side up and not slashed so a little over proofing won’t be a horrible thing like usual – just semi horrible which Lucy equates to semi sweet chocolate which isn’t all bad. 

 

Since it was only 80 F at 7 AM and cloudy this morning we decided to bake the bread in Big Old Betsy…… if it wasn’t 100 F by 11 AM.   It was preheated to 550 F and when BOB beeped it was at temperature we loading in the Mega Steam under the bottom stone.  12 minutes later the steam was billowing.

We un-molded the bread onto a parchment covered peel and slid the bread onto the bottom stone.  2 minutes later we turned the oven down to 500 F and 2 minutes later we turned it down to 475 F where it stayed for another 11 minutes when the steam came as we turned the oven down to 425 F – Convection this time.

 

The bread continued to bake for another 10 minutes when the bread read 208 F on the inside and was removed to the cooling rack.   The bread sprang well but didn’t open at the seams.  It also browned up nicely with the blisters we love so much.  We will have to see how the crumb looks and how it tastes later for lunch.  It did come out of the oven light as a feather which is always a good sign.

 

The crust softened as it cooled and this has to be the softest crumb of all time.  Almost impossible to cut while still warm out of the oven –maybe that has something to do with it!  The crumb was also open and moist bu8t it was the taste that stood out.  Much tastier than the normal 35% whole grain wheat bread and well worth the effort to sprout and dry the whole berries first.  We like this bread a lot and my wife might not find any left when she gets home.

 

Formula

 

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Starter

4

0

0

4

0.95%

18.66% Sprouted Wheat Extraction

4

8

16

28

6.67%

Water

4

8

16

28

6.67%

Total

12

16

32

60

14.29%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

30

7.14%

 

 

 

Water

30

7.14%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

7.71%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

81.34% Extract. Sprouted  Wheat

120

28.57%

 

 

 

 11.97% Protein Flour Mix

300

71.43%

 

 

 

Total Dough Flour

420

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.78%

 

 

 

 Sprout Water 125, Water

290

69.05%

 

 

 

Dough Hydration

69.05%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

450

 

 

 

 

Total Liquid w/ Starter

320

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

71.11%

 

 

 

 

Total Weight

778

 

 

 

 

% Whole Grain

35.24%

 

 

 

 

 

 

 

 

 

 

11.97% Protein flour mix is equal parts of LaFama 11.22% AP.

 

12.7% King Arthur bread flour amd 12% Winco AP flour

 

 

 

 

dabrownman's picture
dabrownman

Looks better with the puff paste top on?

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

 

 

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

This weeks bake was brought about by chance.  Lucy found some Turkish figs hiding out in the fridge where they were tossed several months ago.  Thank goodness they were already dried before being lost to the cold.

 

We wanted a bread that was healthy so we picked 6 whole grains to grind up and mix with AP flour to get a 50% whole grain bread.  We picked Kamut, spelt, rye, wheat, farro and barley because of its very low GI index.

 

Can you see where the pint of blueberries landed when my wife had a snack before bedtime and put the berries on top of the bread by mistake?

As usual we fed the sifted out, in this case 13.75% extraction, hard bits to the 6 week retarded rye sour starter, in 3 builds of 2, 4 and 1 hour to make the small levain of a little over 7%,  before it was refrigerated for 24 hours.

 

When the levain came out of the fridge to warm up and finish its 3rd stage doubling in volume, we autolysed the dough flour with the left over fig re-hydration soaker water and some water for 2 hours with the salt sprinkled on top so we wouldn’t forget it.

 

Once the levain hit the mix, it made for a very manageable 78% hydration dough.  After 3 sets of slap and folds of 7, 1 and 1 minute the dough was ready for the 3 set of stretch and folds from the compass points.  The wet figs, fennel and anise were mixed in on the first set and evenly distributed by the 3rd.  The extra moistness in the figs made for a dough that felt like it was over 80% hydration.

 

All the slapping, folding and stretching were done on 20 minute intervals.  We then pres-shaped and shaped the dough into a squat oval and placed it in a rice floured basket for the plastic trash can liner so no bulk ferment was done – it was only 116 F yesterday and the kitchen was 90 F.

 

Don't forget the salad to go with any dinner.... like this grilled chicken one.

With this small levain inoculation, we were hoping that we could get a 20 hour retard and still be able to let the dough finish proofing on the counter for 1 ½ hours as it warmed up without over proofing and ….we did.

 

We could only find one of our steaming Pyrex cups that we use for the mini oven Mega Steam.   Since half the steam was missing on this bake than our usual we tossed some water into the bottom of the mini oven as we closed the door.

 

The bread was upended onto parchment, on the top vented cover of the mini oven’s broiler pan and slashed down the middle. Once the steaming cup that was brought to boiling in the microwave and was added in the back corner, we loaded the whole shebang into the mini oven for steaming at 500 F.

 

Even a black carpenter bee loves this bread.

After 2 minutes we turned the oven down to 475 F and continued to steam for 13 more minutes. Once the steam came out, we turned the oven down to 425 F convection and baked for another 14 minutes when the bread hit 210 F on the inside and was removed to the cooling rack.  Total baking time was 29 minutes.

This loaf immediately spread after it came out of the basket which I attribute to being a wet dough.  It did spring after that and bloomed too but it came out way flatter than it would have been if 5% less liquid was used to account for the wet figs.  It did come out of the oven crunchy and nicely browned.  The kitchen smelled wonderful from bread spice perfume - just lovely.  I’m guessing this bread will be OK in the middle but taste great.  We will have to wait for it to cool though.

The lunch was great and we are stil kind of stunned as to how good this bread is all by itself, no toasting, no butter.  It is slightly sweet from the figs, aromatic from the bread spices. soft and moist with and good chew from the crust.  It is one of our favorite breads.   This one is a Lucy Keeper.

 

Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

6 Week Retarded Rye Starter

4

0

0

4

0.89%

13.75% 6 Grain Extraction

4

10

19

33

7.38%

Water

4

10

19

33

7.38%

Total

12

20

38

70

15.66%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

35

7.83%

 

 

 

Water

35

7.83%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

7.57%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

86.25% 6 Grain Extraction

207

46.31%

 

 

 

LaFama 11.2% Protein AP

240

53.69%

 

 

 

Total Dough Flour

447

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.88%

 

 

 

Fig Soaker Water 272

343

76.73%

 

 

 

Dough Hydration

76.73%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

482

 

 

 

 

Total Liquid w/ Starter

378

 

 

 

 

Figs

50

11.19%

 Dry Weight

 

 

Fennel & Anise Seed

6

1.34%

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

78.42%

 

 

 

 

Total Weight

925

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

The 86.25% Extraction grains are barley, wheat, Kamut, farro, rye  and spelt.

 

 

dabrownman's picture
dabrownman

We always have frozen walnut, basil, parmesan and olive oil pesto in the freezer - perfect for putting into anything like Italian bread.  Lucy hasn’t made a pizza like this before so we were a little leery but it smelled so good baking we knew it would be rewarded.

 

The levain was a little different in that it was a 2 stage build and had 10g of our rye sour added to 100 g each of cherry yeast water and LaFama AP flour at 11.2 % protein.  We let it bubble way until it had risen 75% and then refrigerated it for 24 hours.

 

The next day we autolysed the multigrain dough flours that included spelt, rye and farro and WW for 2 hours before mixing in the olive oil, levain and salt and doing the 3 sets of slap and folds and 3 sets of stretch and folds.

 

The 2 T of pesto and 1 T of sun dried tomato were added in on the first set of stretch and folds and all the slapping stretching and folding was done on 15 minute intervals.  Once done the dough was bulk retarded overnight for 12 hours.

 

Going in the oven....                                                           Half baked....

Since this was a focaccia and made in the St Louis style for the pizza part, the dough was stretched out onto a square to fit the mini oven’s bottom of the broiler pan that was covered in parchment and allowed to final proof for 4 hours.

 

This Focacciaa Pizza went so fast we almost didn't get a picture of it!

The focaccia was brushed with mojo de ajo, the bottom docked with a  fork and par baked at 500 F for 7 minutes.  Both sides were covered with a thin layer of shredded mozzarella and then one side was covered in pizza sauce and the other side with thinly sliced fresh Roma tomatoes.

 

We loved the Chicken Chow Mein just as much.

The sauced side got a layer of thinly sliced pepperoni and black olives.  Then the whole pie got another layer of mozzarella, sliced red pepper, onions and mushrooms, grated parmesan and pecorino cheese.  Back in the oven it went for 20 more minutes at 450 F until the top was browned.

 

A Summer Squash and Smoked Sausage Soup and Sandwich lunch.  Monsoon is still hanging in there but no clouds and 117 F today - just killer!!!

The pie was sliced on the diagonal in St. Louis style making triangles on the crusty edges and no crust diamonds in the middle.  Just delicious with pesto and sun dried tomato in the crust and not your regular thin crust white crust pizza since this one is kinda green.

 Formula

YW SD Starter Build

Build 1

Total

%

6 Week Retarded Rye Starter

10

10

4.88%

AP

100

100

48.78%

Yeast Water

100

100

48.78%

Total

210

210

102.44%

 

 

 

 

Starter Totals

 

%

 

Flour

105

51.22%

 

Water

105

51.22%

 

Starter Hydration

100.00%

 

 

Levain % of Total

38.32%

 

 

 

 

 

 

Dough Flour

 

%

 

HaydenDesert Durum

25

12.20%

 

White Spelt

25

12.20%

 

85% Extraction 3 Grain

25

12.20%

 

LaFama 11.2% Protein AP

130

63.41%

 

Total Dough Flour

205

100.00%

 

 

 

 

 

Salt

6

1.94%

 

Water

117

57.07%

 

Dough Hydration

57.07%

 

 

 

 

 

 

Total Flour w/ Starter

310

 

 

Total Liquid w/ Starter

222

 

 

Olive Oil

10

4.88%

 

 

 

 

 

Total. Hydration with Starter

71.61%

 

 

Total Weight

548

 

 

% Whole Grain

13.71%

 

 

 

 

 

 

The 85% Extraction grains arewheat, farro, rye and spelt.  Half of the 3

whole grains were sprouted, dried and milled intosprouted flour.

 

 

 

dabrownman's picture
dabrownman

This is close to last Friday’s bake that got mooshed and mangled (M&M’ed) coming out of the Romertopf clay baker.  Not wanting to end that bake on a bad note and not wanting to bake the same recipe twice Lucy decided to double the sprouted whole grain flour, drop the non sprouted whole grain flour, up the VWG and honey, dropping the boiled potato slightly and lowering the hydration slightly.

 

Grinding twice as much sprouted grain resulted in a 20% extraction this time and it was fed to the starter to make a slightly larger levain than last time.  Tempering the grain, either by sprouting them or just soaking them and then drying, makes for a 5% larger extraction than grinding un-tempered berries.   Here is a link to last Friday’s bake

 3 Sprouted Grain SD with One No Sprout

 

We followed the same process and routine as last week with a 24 hour retard of the levai, the rye starter was a week older at 5 weeks, we did the same autolyse, slap and folds, stretch and folds and 20 hour retard of the shaped dough in the same basket and baking in the same clay baker.

 

The out come was better this time because we didn’t try to upend the bread out of the clay pot right after the lid came off.  It, didn’t spring or bloom at all but it did brown up  to that nice mahogany color after the lid came off.  We took it out the clay baker and put it on the bottom stone 10 minutes after the lid came off.  At 208 F we turned off the oven leaving it in there till it hit 210 F before removing to the cooling rack.

 

This one sure ended up looking better than its near twin - even without spring or bloom anywhere to be found - must be over proofed.  I can’t image it tasting any better than the last bake.   I’m starting to think the Romertopf is a bad bread baker or sprouted grains are very tricky to use in large amounts.

 

We shall see after it cools and we make our usual sandwich for lunch.  The crumb did end up fairly open - better than last time, soft and very moist since I cut into it while it was still warm.  It tasted every bit s good as last Friday’s bake but more sprouty earthy and near dirty.

 

One of our favorite Enchiladas.  Manchego, chicken and spinach in a white sauce served with dried pepper rice and beans.

  I preferred the taste of last Friday's bake but others may not.  This is a complex, deep and full throated taste you can't get any other way I'm guessing.  I think I will keep the sprouted grains ground into flour at the 25% level to keep the dough from over proofing during the long cold retard.. 

 

Formula

A grilled Ahi Tuna  and Swordfish dinner with caramelized rosemary potatoes, salad,  steamed veggies and chili pepper rice. 

 

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Starter

6

0

0

6

1.55%

15% Extraction 3 Grain

6

12

24

42

10.88%

Soaker Water

6

12

24

42

10.88%

Total

18

24

48

90

23.32%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

45

11.66%

 

 

 

Potato Water

45

11.66%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

10.19%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extract. Sprouted 3 Grain

166

43.01%

 

 

 

AP

220

56.99%

 

 

 

Total Dough Flour

386

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Potato and Soaker Water

247

63.99%

 

 

 

Dough Hydration

63.99%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Boiled Potato

87

22.54%

 

 

 

Honey

15

3.89%

 

 

 

Red Malt

10

2.59%

 

 

 

VWG

15

3.89%

 

 

 

Butter

25

6.48%

 

 

 

Total

152

39.38%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

431

 

 

 

 

Total Liquid w/ Starter

292

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

67.75%

 

 

 

 

Hyd. with Starter & Adds

80.13%

 

 

 

 

Total Weight

883

 

 

 

 

% Whole Grain

51.97%

 

 

 

 

 

 

 

 

 

 

The 3 whole grains are emmer, rye and spelt.  The whole

 

 

grains were sprouted, dried and milled into sprouted flour.

 

 

 

 

Lucy almost forgot  the salad

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