The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

  • Pin It
dabrownman's picture
dabrownman

After seeing greedybread post the dark pumpernickel from ITJB.  I just knew that Lucy would want to make her version of this bread since she is nuts about pumpernickel and sometimes just plain nuts.  Here are 2  posts

 http://www.thefreshloaf.com/node/42120/finally-dark-pumpernickel

http://www.thefreshloaf.com/node/42145/are-you-ready-part-2-pumpernickel

 

What really got us about this recipe is that you spend the first 3 days making a whole rye starter from scratch over (3) 24 hour stages  feeding it 75 g of whole rye and 55 g of water for the first 3 days and throwing half away before the 3rd feeding.

 

Our starter rose 50% the first 24 hours and 100% after the 2nd 24 hours.  The 3rd 24 hours it doubled 4 times!  Unbelievable, so I took some of it and made a levain for some white bread for yesterday’s normal Friday bake.  This starter broke Joe Ortiz’s record for fastest starter to make a decent loaf of sourdough bread by 24 hours.

 

At the 72 hour mark you feed it again and then 6 hours later you do it again both times with increasing rye flour and water that ends up making a soupy mess  that is then refrigerated overnight – in our case 12 hours  You wouldn’t believe how much this was bubbling away when it went into the fridge for the retard so I took a picture!

 

Lucy made some other changes – doesn’t she always?  She used some coarse sprouted whole rye for some of the coarse whole rye before the retard and she used some coarse sprouted whole wheat for some of the bread flour after it came out of the retard.  This got the whole and sprouted whole grain up to 60% of the total with the rest being KA bread flour

 

Instead of using instant yeast in the final dough I jut dropped it.  This sourdough was too powerful to need it as a crutch.  Since we dropped the instant yeast, we treated the dough like a SD with 60% whole grains by doing 3 sets of slap and folds and knowing that the bulk ferment and final proof would be much longer too.

 

We also decided to bake this bread two ways by adding raisins, walnuts, caraway and pumpkin seeds to 725 g of the dough and baking it in a DO while baking the remaining 800 g plus under the Magnalite cloche.  We scored the plain loaf like a Jewish Deli Rye and scored the fruit nut and seed boule in a T-Rex.

 

We baked the breads for 30 minutes under cover at 350 F and then did another 25 minutes at 340 F convection once the lids came off and we let the bread sit on the stone for 5 minutes after the oven was turned off.

 

For some reason, the bread did not get that dark color like greedybread’s example.  It was really kind of disappointing.  Still the bread did bloom, spring and brown OK with the boule getting a bit darker.  It needs to cool for a few hours before cutting them open.

This bread is first and foremost delicious.  Secondly the crumb is soft, glossy  moist and open.  I've never had a pumpernickel with home made caramel and sprouted grains.   it was worth the 5 days of work to get it made.  For the life of me I don't know why the bread didn't come out as dark as it was supposed to.   I'm pretty sure I followed all the recipe instructions correctly and baked it right.  I've never had a bread come out so different before..... no matter...it is terrific just as it is and made the best ever fresh ahi tuna sandwich for lunch

 

SD Levain Build

Build 1-3

Build 4

 Build 5

Total

%

Whole rye

225

75

0

225

24.25%

Sprouted rye and Sprouted Wheat

0

0

125

125

13.47%

Water

165

119

357

586

63.15%

Total

390

194

482

936

100.86%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Rye

350

37.72%

 

 

 

Water

586

63.15%

 

 

 

Levain Hydration

167.43%

 

 

 

 

% Prefermented  Flour

63.15%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

KA Bread Flour

328

35.34%

 

 

 

Coarse Whole Rye

110

11.85%

 

 

 

Whole Sprouted Wheat

110

11.85%

 

 

 

Total Dough Flour

548

59.05%

 

 

 

 

 

 

 

 

 

Salt

16

1.72%

 

 

 

Dough Water

0

0.00%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

928

 

 

 

 

Water

616

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.36%

 

 

 

 

Total Weight

1,729

 

 

 

 

% Whole & Sprouted Grain

61.42%

 

 

 

 

Caramel

119

12.82%

 

 

 

 

 

 

 

 

 

130 g of starter was discarded before the 3rd feeding.  The first 3

 

 

 feedings were 75 g of whole rye and 55 g of water

 

 

 

 

 

 

 

 

 

After dividing in half, we added 50 g each of pumpkin seeds, walnuts and

 

raisins and 5 g of caraway seeds to one half.

 

 

 

 

 

Lucy reminds us to have a salad with that bean, cheese, onion, red and green pepper, crema, chicken and verde mole enchilada. 

 

dabrownman's picture
dabrownman

Hey look Mom!  No sprouts in this bread…….We had planned on making a Dark Pumpernickel based on the IJTB formula that greedybread made a few weeks ago.  But this recipe calls for making a rye starter from scratch that calls for a discard at the end of 48 hours.

 

Well, you know how much I hat to discard any food, so I took the discard from the 2nd feeding at the 48 hour mark here http://www.thefreshloaf.com/node/42120/finally-dark-pumpernickel and feed it again to make this basic 1:2:3 sourdough bread.  We were out of white bread anyway and this one came out 15% whole rye which is white bread around here.

 

This starter had risen 50% in the first 24 hours and had doubled after the 2nd feeding at the 48 hour mark.  The amazing part was that it doubled 4 times, stirring it down each time after the 3rd feeding and by the end of 72 hours.  Wow! That is when we knew it was ready to raise a loaf of white bread if not the heavy pumpernickel it would raise tomorrow

 

We originally made the dough at what we thought was the standard 71%  or this recipe but forgot the levain was not 100% hydration like the recipe calls for but only 73% hydration.  So we added enough water to get it up to an overall 71% hydration.

 

After trying to slap this dough around we knew it was still too dry since the rest of the flour was bread flour from Winco’s bins.  We added another 50 g of water to get the dough to where it felt like a 71% hydration dough that you could do 2 slaps to 1 fold with. 

 

After 3 sets of slap and folds on 20 minute intervals and 3 sets of stretch and folds from the compass points on 30 minute intervals we did 90 minutes of bulk ferment on the 88 F counter. Before pre-shaping and after a 10 minute wait for the final shaping, the dough was placed seam side down in a rice floured basket.

 

It was bagged and left on the counter for a 90 minute shaped proof and then placed in the fridge for 1 hour shaped retard.  Once the dough came out of the fridge to warm up we firs up BO Betsy to a 500 F preheat with the combo cooker on the bottom stone

 

Once BOB said she was ready we un-molded the dough onto parchment on a peel and then slashed it in a triangle and slid it into the combo cooker for 18 minutes of covered steam while turning the oven down to 450 F when the bread went in.

 

Once the lid came off we turned the oven down to 425 F and continued baking for 5 minutes when we took the bread off the bottom of the combo cooker so it could finish baking on the bottom stone.  After 7 more minutes when the bread thumped done on the bottom, we then turned of the oven and left the bread  on the stone for 5 more minutes with oven door ajar to really crisp the skin,

 

The bread sprang bloomed and browed very well for a 3 day old starter.  It even got some blisters on the skin too.  Can’t wait to cit into it for dinner and see hoe the crumb fared – so far so good.  Can’t wait to make the dark pumpernickel tomorrow with this same starter the old school way.  

Lucy reminds us to not forget that great salad to go with the Ahi Tuna Tacos

 

dabrownman's picture
dabrownman

Lucy loves her science.  We were watching a show on the Science Channel where noted physicists were predicting their favorite way of how the earth could be destroyed – a lovely topic if there ever was one ....and sure to make one as comfy as could be.

 

All the ways were really kind of frightening and there wasn't much we could do about most of them it seems - another comforting thought.  A gamma ray burst from a large exploding near by star would wipe us out and fry us for an alien’s dinner too. Or, being hit by a rouge planet would easily do the trick and a rouge star could come close enough to fling us out of the solar system where we would freeze in deep space near absolute zero.

 

Then there was the ever present wandering black hole that could gobble us up and maybe spit some our remains into the void of space.  It also seems that the earth loses its magnetic field every 640,000 years or so as the poles switch from north to south.  During this switch, comic rays will bombard the earth frying every living thing to irradiated dust since there would be no magnetic field to divert these pesky rays away

 

I especially liked this one since it has been about 640,000 years since the poles last switched and it seems the magnetic field of the earth is weakening right now heading for a switch and has already lost 10% of ability to divert cosmic rays.  Then there was the large comet or asteroid hitting the earth and wiping us out like the dinosaurs.  Then there was the ever present notion of us killing ourselves by blowing ourselves up with nukes causing a nuclear winter - not that we notice a real climate change since we would all be dead.

 

But, by far and away, Lucy’s favorite was Strange Matter.  This strange matter is made in the massive gravity present on the inside of neutron stars.  It seems under great pressure, some building blocks of matter; quarks, can merge in an unusual way where strange quarks merge with other strange quarks to make Strangelets.  These strangelets can apparently exist outside the confines of a neutron star which means that our earth might run into one of them in space as we fly around in it all willy nilly.

 

It seems that when regular matter touches a strangelet the result is that the regular matter turns into strange matter which is like an amorphous sticky goo.  Right off Lucy though that for sure this might be the reason why some of our dough turns onto goo if it is over proofed and over fermented   But, when I told her that if a strangelet came into contact with the earth, the entire earth would turn to strange matter goo, she then thought maybe that is why people and their barking, baking apprentices should always be wary of strangers.  I think she might be right about that,

 

That’s enough of ‘Death by Stranger’s' and now it’s time to move on to this week’s bake that thankfully didn’t turn into goo.  At first glance, it might look like a similar bake to our more recent penchant of baking sprouted grain bread …..and it is with a couple of exceptions   First we cut the sprouted grains down to around 25%  and used Guinness for the dough liquid.

 

We also changed our method by doing: 2 hours of dough development, 2 hours of bulk ferment on the counter, 3 hours of retarded bulk ferment in the fridge.  We then warmed the dough on the counter for 1 hour warm up on the counter, pre-shaped and shaped the dough into a boule, placing it in a rice floured basket, bagging it and retarding for 12 more hours.. 

 

After an hour warming on the counter the next morning, we preheated the combo cooker to 500 F. slashed the loaf T-Rex style and baked the bread for 18 minutes with the lid on and 15 minutes with the lid off.  It sprang, bloomed, blistered and browned well enough but we will have to wait until lunch time to check out the crumb.  My wife is taking this loaf to work for her Friday, after work, get together for drinks and food.  Hope they like it.  This bread is delicious, sour and the Guinness came through in taste as well as color this time,.  The crumb is soft ,moist and glossy but we didn't have it for lunch since we had a fantastic sausage in a YW bun instead.  If there is some left over from the party maybe we can have a sandwich tomorrow

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

6 week Retarded Rye Sour

6

0

0

6

1.44%

Sprouted 26% Extraction 4 Grain

6

12

9

27

6.47%

74% Extraction Sprouted 4 Grain

0

0

15

15

3.60%

Water

6

12

24

42

10.07%

Total

18

24

48

90

21.58%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain Flour

45

10.79%

 

 

 

Water

45

10.79%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

10.79%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

302

72.42%

 

 

 

74% Extraction Sprouted 4 Grain

40

9.59%

 

 

 

Total Dough Flour

342

82.01%

 

 

 

 

 

 

 

 

 

Salt

8

1.92%

 

 

 

Guinness

240

57.55%

 

 

 

 

 

 

 

 

 

Dough Hydration

70.18%

 

 

 

 

Total Flour w/ Starter & Scald

417

 

 

 

 

Guinness 240  + Water

315

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.54%

 

 

 

 

Total Weight

800

 

 

 

 

% Whole Sprouted Grain

23.98%

 

 

 

 

Red and White Malt

10

2.40%

 

 

 

 

 

 

 

 

 

The baked scald is 20 g of sprouted 4 grain 78% extraction

 

 

plus 5 g each of red and white malts with 30 g of water

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is equal amounts of wheat, rye, barley & spelt

 

Lucy says not to forget the salad...... or the apple, strawberry and blueberry tart either.

 

dabrownman's picture
dabrownman

Lucy has had a bit of Desert Durum berries burning a hole in her pantry.  We can’t get any more until this year’s AZ crop comes in since last year’s crop is all sold out.  She decided to use it up with some whole sprouted and milled 4 grain consisting of rye, spelt barley and wheat.

 

With some LaFama AP this bread came in at 64% whole grain and half of that was sprouted.  Per our recent usual, we used 6 g of 5 week retarded rye sour starter and fed it the sifted hard bits from the Desert Durum and sprouted grains for the 3 stage levain build over 10 hours and then refrigerated it for 24 hours to bring out the sour.

 

The sprouting started on Tuesday, with the drying, milling and levain building on Wednesday.  On Thursday we baked the scald for 2 hours and did a 2 hour autolyse with the dough flour and water and salt sprinkled on top as the levain warmed up on the counter. 

 

Once the levain and baked scald hit the mix we did 3 sets of slap and folds on 8.1.and 1 minutes followed by 3 sets of stretch and folds – all on 20 minute intervals.  The pumpkin, poppy, ground flax and chia seeds were incorporated into the mix during the first set of stretch and folds.

 

The 40 g of chia and poppy seeds were soaked in 60 g of water which was not included in the hydration calculations.   Once the gluten development was done we moved away from out usual methods and decided to let the dough ferment on the counter for 2 hours before pre-shaping and shaping Altamura style.

 

The dough was then placed in a bartard shaped, cloth lined basket with the folded side up (so the fold wouldn’t be squished) for final proofing in the fridge over 12 hours.  After warming up on the counter for an hour, we had to use a flipper board to get it out of the basket and flipped to folded side up on the parchment covered peel when it was time for the oven.

 

Because of the fold, no slashing was necessary.  The bread slid easily onto the bottom stone in a Mega Steamed oven at 500 F.  Once the oven door was closed, the oven temperature was immediately turned down to 450 F.  The bread was baked with steam for 12 minutes.  Once the steam came out, we continued to bake, at 425 F convection until the bread hit 208 F. 

 

The oven was then turned off but the bread was left on the stone till it hit 210 F our favorite temperature for sprouted grain breads.  The bread blistered, bloomed and sprang pretty well.  It also browned up beautifully to the mahogany color we love so much.  The crust was very crisp.

 

We will have to wait till after lunch to see how the crumb came out and have a taste.  The crumb came out a little more dense than we wanted but ,with so much whole grain and seeds in there, it wasn't too bad.   Soft moist and very tasty with the sprouted flour and seeds really coming. through,  A very deep , complex and earthy taste for sure.  We like it a lot and so would you. 

 

Real authentic Altamura bread would be made with at least 80% durum, 20% stiff levain and a hydration of around 60% using water from Altamura and baked by a baker there too!  So this isn't anywhere near a real Altamura but, it is shaped like one (not the Pope’s hat though) so it qualifies a semi sorta like Altamura in Lucy’s kitchen :-)

This bread made for fine sandwich for lunch today with the usual salad, fruits veggies, cheese, salty olives with some pickled red onion and jalapenos.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

5 week Retarded Rye Sour

6

0

0

6

1.61%

15% Extraction Desert Durum

0

0

18

18

4.83%

Sprouted 22% Extraction 4 Grain

6

12

6

24

6.43%

Water

6

12

24

42

11.26%

Total

18

24

48

90

24.13%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain Flour

45

12.06%

 

 

 

Water

45

12.06%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% ExtractionDesert Durum

88

23.59%

 

 

 

LaFama AP

135

36.19%

 

 

 

78% Extraction Sprouted 4 Grain

75

20.11%

 

 

 

Total Dough Flour

298

79.89%

 

 

 

 

 

 

 

 

 

Salt

7

1.88%

 

 

 

Water

206

55.23%

 

 

 

 

 

 

 

 

 

Dough Hydration

69.13%

 

 

 

 

Total Flour w/ Starter & Scald

373

 

 

 

 

Water

281

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and scald

75.34%

 

 

 

 

Total Weight

821

 

 

 

 

% Whole Sprouted Grain

35.39%

 

 

 

 

% Whole Grain

63.81%

 

 

 

 

20 g ea Sesame, Flax & Poppy Seeds

60

16.09%

 

 

 

Pumpkin Seeds

40

10.72%

 

 

 

Red and White Malt

10

2.68%

 

 

 

 

 

 

 

 

 

The baked scald is 10 each g of sprouted 4 grain 72 % and 85% extraction

Desert Durum plus 5 g each of red and white malts with 30 g of water

 

 

 

 

 

 

 

4 grain sprouted flour is equal amounts of wheat, rye, barley & spelt

 

 

 

 

 

 

 

The flax seeds were coarsely ground.  The poppy and chia

 

 

seeds were soaked in 60 g of water That was  not included in hydration

 

 

 

And Lucy reminds us to never ever forget that fine salad. 

dabrownman's picture
dabrownman

It had been forever since we had last used our yeast water – months in fact.  It had been hiding out in the fridge like a forgotten SD starter.  We wondered if it was still alive.  After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.

 

We retarded the YW levain for 24 hours like we do most levains and hoped it would be a little better the next day but decided to add 1/8th tsp of instant yeast to the initial mix just in case.  Lucy whipped up a fast recipe that was sort of a weakly enriched dough with butter, egg and sugar using half AP and half bread flour from Winco and skim  milk for the dough liquid.

 

We also got to use our KA mixer for the first time in ages and really only use it for enriched dough now a days. We tossed everything in except the butter and beat the heck out of it for 4 minutes on speed 4 and then added the butter reducing the speed to 2 for another 4 minutes and back up to 4 for 2 more minutes.

 

We then let the dough rest for 30 minutes before doing 10 slap and folds followed by another 30 minute rest followed by 10 more slap and folds followed by an hour rest this time .  We did a stretch and fold to see how the dough was doing and decided to let it ferment for another hour before shaping.

 

After shaping the dough was left to proof for 2 ½ hours before brushing on the egg wash and firing up the oven to 375 F.  We baked then for 10 minutes before turning the pan around to get an even color on the buns.  Once they got good and brown we moved them to the cooling rack.

 

They sure looked good but will have to wait and see how they taste and look on the inside once dinner rolls around.  The buns were perfect.  Open soft and moist but sadly, no sourdough taste we love much.  Still these were fine hot dog buns and we are glad we keep YW around just for such things..

 

YW Levain Build

Build 1

Build 2

 Build 3

Total

%

Yeast Water

40

20

0

60

12.66%

AP

40

20

10

70

14.77%

Total

80

0

0

130

0.00%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

AP Flour

70

14.77%

 

 

 

Water

60

12.66%

 

 

 

Levain Hydration

85.71%

 

 

 

 

Levain % of Total Flour

14.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Winco AP & Bread Flour 50/50

374

78.90%

 

 

 

1/8th tsp of Instant Yeast

 

 

 

 

 

Salt

9

1.90%

 

 

 

Milk

200

42.19%

 

 

 

 

 

 

 

 

 

Dough Hydration

53.48%

 

 

 

 

Total Flour w/ Starter

474

 

 

 

 

Water and Milk 248

290

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

61.18%

 

 

 

 

Total Weight

764

 

 

 

 

 

 

 

 

 

 

Butter

44

9.28%

 

 

 

Sugar

35

7.38%

 

 

 

Egg (1 large)

52

10.97%

 

 

 

Total Add Ins

131

27.64%

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

70.72%

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy was beside herself this week after she found out that folks will be getting head transplants pretty soon.  She immediately wanted to have her fellow Swabian Hero, Einstein’s head transplanted onto her cute little stubby legged body.   I old her that a brain, even one as good as her hero’s, that has been sitting in formaldehyde for 60 years probably wasn’t a good pick.

 

But you know Lucy.  She just wouldn’t give up on the idea – pretty much like the recipe for this bread.  She has been wanting, for some time now, to bake a polenta bread and one based on the fine cheese and jalapeno bread we had at Sunflower Bakery in GalvestonTexas.

 

As luck would have it, I found a box of pre made cheese and jalapeno polenta in the discontinued cart at Sprouts and brought it home a few weeks ago.  Like she always does, Lucy out 2 and 2 together to get her usual bread mash up by adding addition sharp cheddar cheese and sautéed fresh jalapenos to the mix.

 

She used 40% whole sprouted grains consisting of spelt, barley, rye and wheat.   The 14% pre-fermented sprouted flour that included all of the 27.5% extraction hard bits of the whole sprouted grains and some of the 72.5% extraction for the 3 stage levain. That was retarded for 24 hours when it reached its double after the 3rd feeding.

 

She also baked up 20 g of the 72.5 % extraction sprouted grain with 5 g each of red and white malt and 30 g of water at 140 f for 2 hours, stirring every half hour and topping it back up to 60 g total after the bake.

 

We autolysed the dough flour and water for 2 hours as the levain warmed up without the baked scald or levain but with the salt sprinkled on top.  One the levain and scald were added we did out usual 3 stets of slap and folds for 8, 1 and 1 minutes.

 

We shredded the cheese and the polenta and added it on the first set of stretch and folds and then sautéed the jalapenos so that they could be added during the 2nd set.  After the 3rd set we pre shaped and then shaped the dough into a boule, placed it into a rice floured basket, bagged it and let it ferment on the counter for 1 hour – which later turned out to be a mistake.

 

We than retarded the shaped dough for 13 hours (1 hour longer than usual – also a mistake).  When we took it out the next morning, the dough looked to be fully proofed.  So we fired up BO Betsy  to 500 F with the combo cooker on the bottom stone.

 

Once it hit 500 F we un-molded the boule onto parchment, slashed it and slid it onto the bottom of the CC with a peel while turning the oven down to 450 F for 18 minutes of steam.  We knew we were in trouble when the dough started to deflate when slashed, but we hoped it would recover.

When the lid came off we turned the oven down to 425 F, convection this time and continued baking for 5 minutes when we took the boule off the Combo bottom and put it on the stone to finish.  10 minutes later it read 208 F when we turned the oven off and left the boule on the stone for another 5 minutes to get really crisp before removing it to the cooling rack.  It smelled fantastic.

 

Lucy forgot we are now in AZ summer mode that requires no bulk ferment, a maximum 12 hour shaped retard and baking it cold out of the oven so it doesn't over proof as we sleep.  None the less, it spread out to bloom, didn’t spring at all but browned up beautifully.  Can’t wait to taste this bread for lunch when it finally cools down. The crumb was very soft adn moist which made it difficult to cut without mooshing it - the height was already pretty well mooshed :-)  The crumb was fairly open with so much stuff in it.

 

It was very tasty bread indeed.  Just love it that the cheese really came though but......... I bet my wife won't like it too much since the jalapenos really put some heat to this bread - they were extra spicy and there were plenty of them.  Perfect with a couple light colored and very cold cervesas.   I so wish my Baking Apprentice 2nd Class had a head transplant before today’s bake though 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

4 week Retarded Rye Sour

8

0

0

8

1.95%

72.5% Extraction Sprouted 4 Grain

0

3

12

15

3.65%

Sprouted 27.5% Extraction 4 Grain

8

13

20

41

9.98%

Water

8

16

32

56

13.63%

Total

24

32

64

120

29.20%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain Flour

60

14.60%

 

 

 

Water

60

14.60%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Winco AP & Bread Flour 50/50

250

60.83%

 

 

 

72.5% Extraction Sprouted 4 Grain

71

17.27%

 

 

 

Total Dough Flour

321

78.10%

 

 

 

 

 

 

 

 

 

Salt

8

1.95%

 

 

 

Water

220

53.53%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.54%

 

 

 

 

Total Flour w/ Starter & Scald

411

 

 

 

 

Water

310

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.43%

 

 

 

 

Total Weight

1,089

 

 

 

 

% Whole Sprouted Grain

39.17%

 

 

 

 

Fresh Jalapeno

100

24.33%

 

 

 

Cheddar Cheese

100

24.33%

 

 

 

Cheese & Jalapeno Polenta

100

24.33%

 

 

 

Red and White Malt

10

2.43%

 

 

 

 

 

 

 

 

 

The baked scald is 20 g of sprouted 4 grain 72.5% extraction

 

 

plus 5 g each of red and white malts with 30 g of water

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is equal amounts of wheat, rye, barley & spelt

 

 

 

 

 

 

 

The (3) jalapenos were sauted before beong added

 

 

 

to the mix to mello then out

 

 

 

 

 

Lucy says if you are going to have the ribs then have a salad too! 

  

dabrownman's picture
dabrownman

If it’s Good Friday then this is Hot Cross Bun Bake Day.   This year we did a sprouted grain, poolish version after the YW and SD versions the past 2 years.  This one really proofed well and then sprang great in the oven.

 

We finished it off with the GMA’s lemon glaze just like always.  The poolish was made with all the15% extraction sifted out hard bits from the sprouted whole grain rye, spelt and wheat before using the 85% extraction for the rest of the levain.  20 g of the levain was pinched off for the white crosses that were made separately.

 

We did our usual 3 sets of slap and folds and 3 sets of stretch and folds – all 20 minutes apart where the snockered fruit, ,lemon and orange peel were added on the first set of stretch and folds.  The pre-fermented flour was 28% and the sprouted four was

 

After an hour of bulk ferment the dough was divided into 9 balls placed in 8x8 Pyrex baking pan and covered with the crosses.  After a 2 hour proof the egg glaze went on and the pan was placed on the stone in a preheated 375 F oven.

 

The pan was rotated every 15 minutes for 30 minutes hen the oven was turned down to 325 F - convection.  The finished internal temperature was 190 F.  We glazed the op pf the buns with a lemon juice and powdered sugar glaze twice once it came out of the oven.

 

Will have to wait for these to cool down before we can get a peak at the inside and see how they taste.  These buns are fluffy, soft and moist with a sweetness from the fruits and sugar  Love the lemon glaze and when toasted with butter and marmalade  - one fine breakfast read.  For not being SD, this sure is tasty.

Happy Passover and Easter to all!

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Pinch of Instant Yeast

0

0

0

0

0.00%

Sprouted 3 Grain Multigrain

10

30

60

100

27.78%

Water

10

30

60

100

27.78%

Total

20

60

120

200

55.56%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 3 Grain Multigrain

100

27.78%

 

 

 

Water

100

27.78%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

27.78%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

250

69.44%

 

 

 

Total Dough Flour

250

69.44%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Milk

150

41.67%

 

 

 

 

 

 

 

 

 

Dough Hydration

60.00%

 

 

 

 

Total Flour w/ Starter

350

 

 

 

 

Water 100, Milk 150

250

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

71.43%

 

 

 

 

Total Weight

925

 

 

 

 

% Whole Sprouted Grain

30.56%

 

 

 

 

Cranberries, Raisins and Apricot

100

27.78%

 

 

 

Sugar

40

11.11%

 

 

 

Butter

40

11.11%

 

 

 

Red and White Malt

10

2.78%

 

 

 

Egg (1 large)

56

15.56%

 

 

 

Total Hydration w/ Starter & Adds

82.56%

 

 

 

 

 

 

 

 

 

 

Crosses are 20 g of poolish, 75 g water, 100 G AP,  2 g salt and 5 g sugar.

 

not included in above.

 

 

 

 

 

 

 

 

 

 

 

3 grain sprouted flour is equal amounts of wheat, rye and spelt

 

 

 

 

 

 

 

 

The dough has 1/2 tsp each of cinnamon and nutmeg with

 

 

 

1/4 tsp each od allspice and ginger and 1/8 tsp of cloves.

 

The dried fruits were re-hydrated in brandy and bourbon

 

 

 

 

dabrownman's picture
dabrownman

Lucy was going to do something else but came back to one of my favorites – Mediterra’s Pecan and Cranberry Sourdough.  This great bakery, located in the small AZ town of Coolidge, AZ, supplies the local Whole Foods with some of their upscale breads – including this one.  Here is there web site http://mediterrabakehouse.com/

 

I think Lucy has improved this bread in the past by increasing the whole grains and adding the whole spelt to the rye and whole wheat mix.  Now she made the whole grains spouted, home dried, freshly milled and added the red and white malts too.

 

The hard bits sifted from the sprouted whole grains were fed to the starter in the first and 2nd feeding to get them wettest the longest and then the remaining extraction as used in the levain and dough flour to make the whole grains come out to 35% and the levain to almost 16 %

 

The levain was very active since the kitchen has warmed up to 86 F already!  The 2nd stage doubled in 3 hours and the 3rd stage doubled in 2 and we had already cut the first stage to 2 hours for 7 hours total – super fast even though this retarded starter had been in the fridge for only 2 weeks and it had 10% KA bread flour in it instead of a complete whole rye.  We then retarded the built levain for 24 hours

 

We did a 1 hour autolyse with the malts, dough flour and water, no baked scald this time, as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets o0f slap and folds of  8, 1, 1 minute to get the gluten developed and 3 sets of stretch and folds to get the pecans and cranberries distributed evenly. All were done on 20 minute intervals.

 

We let the dough bulk ferment for 1 hour on the counter before pre-shaping and shaping of the dough fat batard style and placing it in our long lined batard basket seam side up . The Mediterra shape for this bread is a squat torpedo, slashed twice and baked seam side down.  Ours is a much bigger batard so we slashed it 3 times

 

Like gargantuan, squat is a word not used enough for some reason.  None the less we bagged the rice flour, basketed dough and chucked it in the fridge for 14 hours of final proofing.   It looked like it might have over proofed in the fridge so we baked it straight out of the cold on the bottom stone using Mega Steam at 450 F for 15 minutes.

 

Once the steam came out we turned the oven down to 425 F - convection this time and continued to bake until the internal temperature was 208 F when we tuned the oven off leaving the bread n the stone door closed until it read 210 F.

 

It sprang, bloomed, blistered and browned well enough.  Not a bad looking loaf on the outside overall.  We will have to wait on the inside.  The crumb came out fairly airy and nicely moist and soft.  This bread has the slightly sweet taste of the cranberries and the pecans really come through.  Still this bread's fine flavor is mainly due to the sprouted whole grains and the red malt.  We just love the crust.  It went soft and chewy as it cooled but the toast with butter is exceptional - mu wife says it is the best toast she has had in a while.  Another fine bread that Lucy has mainly stolen and added too.Now we are waiting for the Good Friday tradition Poolish Hot Cross Buns to finish proofing, 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Sour Starter

10

0

0

10

2.16%

15.5% % Extraction Sprouted 3 Grain

10

10

0

20

4.24%

84.5% Extraction Sprouted 3 Grain

0

10

40

50

10.59%

Water

10

20

40

70

14.83%

Total

30

40

80

150

31.78%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

15.5% % Extraction Sprouted 3 Grain

75

15.89%

 

 

 

Water

75

15.89%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

15.89%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

84.5% Extraction Sprouted 3 Grain

62

13.14%

 

 

 

Ka Bread Flour & LaFama AP 50/50

325

68.86%

 

 

 

Total Dough Flour

387

81.99%

 

 

 

 

 

 

 

 

 

Salt

10

2.16%

 

 

 

Water

264

55.93%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.22%

 

 

 

 

Total Flour w/ Starter

462

 

 

 

 

Water

339

71.82%

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.38%

 

 

 

 

Total Weight

1,075

 

 

 

 

% Whole Sprouted Grain

35.38%

 

 

 

 

Pecans

72

15.25%

 

 

 

Cranberries

72

15.25%

 

 

 

 

 

 

 

 

 

5 g each of red and white malt were mixed with 25 g of water and added to the autolyse

 

 

 

 

 

 

3 grain sprouted flour is equal amounts of wheat, rye and spelt

 

 

 

 

 

 

 

 

Hydration with baked scald is

77.12%

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even  if it would too easily over ferment, over proof and become Frisbee in the end.  She is way more interested in taste than form or structure it seems.

 

She started digging around in her pantry to come up with the 9 grains used for this bread – 50 g each of: oat, spelt, buckwheat, Pima Club, Sonora White, rye, emmer and barley with 100 g of wheat.  How long can it be before she tries a 15 Grain, No More Than 30 Ingredient Challenge Bread using sprouted grains?

 

There was so much sprouted grain in this one, 500 g dry, that she had to use 2 sprouters to hold them all and 4 trays to dry then m in the dehydrator.  She soaked the grains for 4 hours and then sprouted them for and additional 24 hours.  She fried them at 105 F for 4 hours. When dry, the sprouted berries and grouts weighed 510 g. 

 

The rye starter was refreshed last week and the final feeding included some white flour.  Normally it would be 100% whole rye but this batch has 10% KA bread four in it, so technically there is probably 1 g of white flour in the final levain and total flour mix.

 

We did our usual 3 stage levain build and it doubled at the 6 hour mark during the 2nd feeding and again at the 10 hour mark after the 3rd feeding.  We then refrigerated the levain for 12 hours.  We fed the 33.4% extraction sprouted hard bits to the levain per our usual to get them wet the longest with the final levain being 14.15% of the total flour pre-fermented..

 

We upped the baked scald to 30 g of 33.4% extraction sprouted grain with 5 g each of red and white malt making the dry portion 40 g total.  Since this loaf was 100% whole sprouted grain, we upped the liquid portion of the baked scald to 80 g of water making the total 120 g.

 

The bake for the scald was 2 hours at 140 F and it was stirred every 30 minutes with the water topped up at the end so it weighed 130g.total when it went into the autolyse.  We did a 2 hour autolyse of the baked scald, dough flour and dough water with the salt sprinkled on top while the levain was warming up on the counter.

 

Once he levain hit the mix we did 6 sets of slap and folds with the first 3 sets of 8, 1 and 1 minute and the last 3 sets of 4 slaps and folds each.  The walnuts and the sage went in on the first set of 4 slap and folds

 

All slap and fold sets were done on 20 minute intervals.  After a 20 minute rest, we pre-shaped and the shaped the dough into a boule, placed it into a rice floured basket seam side up, bagged it and placed it in the fridge for a 12 hour retard.

 

The dough proofed well in the fridge so when we took it out of the fridge to warm up the next morning, we allowed 1 hour before firing up BO Betsy to 500 F with the combo cooker inside.

 

When the oven beeped it was ready, we un-molded the dough onto parchment on a peel, slashed it and dropped it in the hot DO which was covered and immediately loaded into the oven for 20 minutes of steam at 450 F.

 

Once the lid came off we turned the oven down to 425 F convection and continued baking another 5 minutes when we took it out of combo cooker to finish baking on the bottom stone.  When the bread read 208 F, we turned the oven off and left the bread on the stone till it read 210 F.

 

Tuscan Chicken.

The bread did not spring or bloom much but it did blister a bit under steam.  It did brown well when the steam came out.   It looked just OK on the outside but we will have to wait on the inside until after lunch.

 

 Slow roasted beef taco.

I’m not sure why the upward oomph was missing under steam…… other than that it is pretty easy to over proof 100% sprouted grain bread and many of the grains used aren’t known for their gluten content.  In any event, it has been a while since we have baked a heavy Frisbee.  This bread needs to be baked in a pan like a 100% rye bread.  it acts just like it and the moisture needs at least 24 hours to redistribute itself. before cutting  it made killer toast.  The crumb was not as open as it should have been but it was soft and very moist..  The taste was deep, complex, intense and twice as tasty as a 50% sprouted multigrain bread..  

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

10

0

0

10

2.08%

33.4% % Extraction Sprouted 9 Grain

10

20

40

70

13.21%

Water

10

20

40

70

13.21%

Total

30

40

80

150

28.30%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

33.4% % Extraction Sprouted 9 Grain

75

14.15%

 

 

 

Water

75

14.15%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.15%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

66.6% Extraction Sprouted 9 Grain

373

70.38%

 

 

 

33.4% Extraction Sprouted 9 Grain

32

6.04%

 

 

 

Total Dough Flour

405

76.42%

 

 

 

 

 

 

 

 

 

Salt

10

2.08%

 

 

 

Water

280

52.83%

 

 

 

 

 

 

 

 

 

Dough Hydration

69.14%

 

 

 

 

Total Flour w/ Starter

480

 

 

 

 

Water

355

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.96%

 

 

 

 

Total Weight

1,045

 

 

 

 

% Whole Sprouted Grain

100.00%

 

 

 

 

Walnuts

80

15.09%

 

 

 

 

 

 

 

 

 

The dry scald / Bake is 40 g: 30 g 33.4% extraction sprouted 9 grain, sprouted

flour, 5 g each of red and white malts and 80 g of water - 130 g total - 9.43% of

the total sprouted flour

 

 

 

 

 

 

 

 

 

 

 

Whole 9 grain sprouted flour is 50 g each: emmer, barley, spelt, rye.,

 

Pima Club, Sonora White, buckwheat and oat with 100g of wheat

 

 

 

 

 

 

 

 

2 T of fresh Purple Sage was included

 

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is

82.08%

 

 

 

 

 

 And don't forget that salad

dabrownman's picture
dabrownman

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 

 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.

 

On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.

 

The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.

 

We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.

 

What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.

 

We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.

 

We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.

 

This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.

 

Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.

 

Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.

 

We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

9

0

0

9

2.16%

35% Extraction Sprouted Multigrain

9

18

36

63

14.08%

Water

9

18

36

63

14.08%

Total

27

36

72

135

30.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Multigrain

67.5

15.08%

 

 

 

Water

67.5

15.08%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

65% ExtractionSprouted Multigrain

140

31.28%

 

 

 

KA Bread & La Fama AP 50/50

210

46.93%

 

 

 

Total Dough Flour

350

78.21%

 

 

 

 

 

 

 

 

 

Salt

9

2.16%

 

 

 

Water

240

53.63%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.57%

 

 

 

 

Total Flour w/ Starter

417.5

 

 

 

 

Water

307.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.65%

 

 

 

 

Total Weight

854

 

 

 

 

% Whole Sprouted Grain

49.74%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,

 

 

5 g each of red and white malts and 30 g of water - 60 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat

 

 

 

 

 

 

Hydration with baked scald is

75.42%

 

 

 

 

 

 And don't forget that salad

 

Pages

Subscribe to RSS - dabrownman's blog