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dabrownman

This Easter we are having smoked baby back ribs and smoked chicken with pasta and potato salads, Cole slaw and smoked BBQ beans.  Not our usual Easter fare but that means we needed a good whitish SD bread to replace the usual Wonder Bread that comes with Kansas City, MO  BBQ.

 

We had a multigrain levain in the fridge that had doubled in 2 hours the day before so we knew it was in tip top shape since we have been feeding it every day since we starter balking hot cross buns from it on Good Friday.

 

We also had some 87% and 89 % extraction whole wheat and multi-grain flour that we have been baling with since Friday as well.  We love this flour as it makes such great tasting bread.  It is thirsty but works so well at high hydration and the dough is a delight to work with.

 

The multi-grains were; wheat, buckwheat, oat, spelt, rye, barley farro and Kamut – a nice mix of grains with the wheat being twice the amount of the others.  We thought we would throw in some AP too and get the whole grains to fit in at about a 40% equivalent.

 

Since were making a less than 70 g loaf, we got to use our new small basket for the first time.  We like it a lot and for 50 cents our usual basket bargain at Goodwill.   We did a quick mix including everything except the salt, which was sprinkled in top and let the dough sit for 30 minutes so the flour could hydrate.

 

We then mixed in the salt and did 3 sets of slap and folds on 5, 2 and 1 minutes where the dough quit sticking at the 4 minute mark of the first set.  These were followed by 3 sets of stretch and folds, from the compass points.  All the slapping , stretching and folds were done on 12 minute intervals.

We then shaped the dough and placed it the rice floured basket but forgot to rice flour the boule as we always do for a new basket so it can’t stick.  After a short 2 hour proof, It was 85 F in the kitchen today, the dough had doubled on the counter and ready to be baked.

 

It was wet and giggly so of course it stuck – really badly too.  I actually had to grab it and drag it out of the basket, from three places causing it to lose all of its airy proof.  We should have reshaped it and proofed it again.  But we were out of time so into the DO it went for 12 minutes of steam at 450 F.

 

Once the lid came off we continued to bake for 5 minutes of 425 F convection before we removed the bread from the DO and placed it on the bottom stone to finish browning.  !0minurted later the bread was done.  Be baked it to 210 F because it wasn’t browning a s dark as we wanted at our usual 205 F.

 

The bread really never sprang much and it never got a dark as we like either.  Still, it was very tasty and the crumb was open, soft and glossy but not quite as moist as our 205 F bakes. This is still a fine tasting SD bread and not at all horrible except in the way it looks - all squashed and weird looking on the outside and not as open as it would have been either.  Can’t wait to have it with the ribs and chicken for Easter Dinner….. 

Happy Easter to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.86%

11% Extraction Multigrain

4

4

0

8

2.67%

AP

0

0

25

25

8.33%

15 % exraction Whole Wheat

6

6

0

12

4.00%

Water

10

10

25

45

15.00%

Total

30

20

50

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

50

16.67%

 

 

 

Water

50

16.67%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.82%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

150

50.00%

 

 

 

87% Extracxtion Multigrain Mix

150

50.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Water

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

 

 

 

 

Water

275

 

 

 

 

T. Dough Hydration

78.57%

 

 

 

 

Whole Grain %

40.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.57%

 

 

 

 

Total Weight

632

 

 

 

 

 

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dabrownman

Here is the Italian Easter bread we found online to bake with the GMA’s, also less widely known as The 3 Twisted Sisters.  http://crumbsoflove.wordpress.com/2012/03/30/pizza-civitavecchia-italian-easter-sweet-bread/

 

This was a really fun Easter bake as we got to use the wife’s KA to mix it all up, paddle it to death and then hook it some too – at least we didn’t dirty up the whisk but with 5 left over egg whites we might.   

 

We also found a recipe that is probably an older, more authentic and much less healthy version that we didn’t make.  http://www.piciecastagne.it/2012/03/30/pizza-di-pasqua-di-civitavecchia/  But it sure sounded decadent even in Italian.  What we noticed most was the very bold and dark bake this bread seems to have.  I guess you get that after 1 ¼ hours in the heat!

 

First off I made a 10 hour counter top biga with a pinch of year and 75 g each of AP  and water where the recipe called for a lot, a huge amount of yeast for me and a 1 hour sponge.  I don’t even keep that much yeast so I always sub a long biga thinking the flavor would be better.

 

The 2nd thing I changed was to add a 100% hydration, 100g SD multi-grain levain that was at full strength but cold after being in the fridge for 24 hours.  This was added at the dough hook and mix in the butter stage.  The recipe said it should double in size at the first stage in 2 hours.

 

My kitchen is at 82 F the perfect temperature for yeast and it rise about 25 % instead of 100% so I figure a little SD would only improve things and add to overall taste and keeping qualities – plus I just felt bad making an Italian sweet bread sort of like panettone and not getting some SD in there.

 

Lucy said Michael Wilson would have done the same thing so that was al lit took to get it out of the fridge.  I was going to make a bread with it needing 240 g but I just fed it again along with some YW levain I found in there too.  The multi-grains included, barley, wheat, spelt, farro, rye, oat, buckwheat.

 

Who knows, maybe a multi-grain combo YW SD bread will happen early next week since the flour is already ground and sifted to make an 85% extraction something.  But those sacaduros rolls might just win out since I’ve never heard of them before and they look cute.  Back to this bake,

 

The final rise was supposed to take 1 ½ hours but it took 6 hours even with the extra SD punch and the perfect temperatures.  No worries - the 6 hours had to be the best thing that could happen for the SD add.  We glazed the top with egg whites and turbinado sugar. 

 

It baked up nice and brown and we waited for the sloped top this bread is supposed to be famous for - with a collapsed middle.  Well it only happened in Lucy's dreams and not a problem if baked to 202 F on the inside middle it seems.  It smells deliciously of anise,  is sweet even though their isn't all that much sugar in it and is moist with an open crumb.  The browned crust is just the best tasting part by far.  Can't wait to have breakfast toast with some marmalade .....yummy!

The breakfast way indeed yummy.  A Denver omelet with aged white cheddar cheese, sausage, bacon, mango, strawberries, cantaloupe, half a minneola and this fine bread with home made marmalade.

 The half a red beef tamale and half a green chicken enchilada and home made mixed beans with your favorite hot sauce is a favorite around here for dinner - and Lucy says not to forget the salad.

 

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dabrownman

With hot cross buns on the bake list it has to be Good Friday.  Last years version lasted 11 months in the freezer having finished off the last one a month ago – tasted great by the way.

 

This year we decided not to bake them in ramekins and bake them like cinnamon rolls, which are pretty much what they are, without the rolling and brown sugar.  We upped the whole grains to an 50% equivalent and dropped the egg

 

We were milling some multigrain flour for another bake today; the Pizza Civitavecchia, and had sifted out the hard bits averaging a 13.5 % extraction (or 37 g of hard bits for 275 g).  But our 87% extracion isn’t what anyone would call white as AP flour either.

 

We are guessing a the 50% whole grain but it has to be close.  All of the hard bits were used in the stage levain that was refrigerated for 24 hours after the 3rd feeding had risen 25%.

 

The white crosses were made from YW and White AP flour to set them off from the darker bun but, in the end, they baked up the same color just to spite Lucy and I.  We did our usual 3 sets of slaping and folding followed by 3 stets of stretch and folds all on 12 minute intervals.  We put the snockered fruits (cranberry, raisin and apricot) and the home made peel (lemon and orange) in on the 2nd S&F.

 

We then let the dough bulk ferment for 1 hour before shaping and placing the crosses on top and then regrigerating the buns overnight.  We let them come to room temperature and finish proofing on the counter before placing them in the mini oven at 450 F  with a splash of water in the botton of the g broiler pan so a little steam.

 

They baked for 8 minutes and then we took the bottom pan put and turned the oven down to 425 F and baked them until the center roll was 180 F – it was the laggard .  The buns got some of the mini oven’s famous blisters and they browned up boldly.

 

They tasted just as good as they looked and we made French toast out of one of them and toasted up another with butter and minneola marmalade.  Just yummy.

 

Happy  Easter to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.88%

11% Extraction Multigrain

7

8

0

15

6.00%

AP

0

0

55

55

22.00%

15 % exraction Whole Wheat

11

11

0

22

8.80%

Water

37

37

55

129

51.60%

Total

65

56

110

231

92.40%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

97

38.80%

 

 

 

Water

134

53.60%

 

 

 

Hydration

138.14%

 

 

 

 

Levain % of Total

26.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

250

100.00%

 

 

 

Dough Flour

250

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.02%

 

 

 

Water

150

60.00%

 

 

 

Dough Hydration

60.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

347

 

 

 

 

Water

284

 

 

 

 

T. Dough Hydration

81.84%

 

 

 

 

Whole Grain %

52.89%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.79%

 

 

 

 

Total Weight

863

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

40

16.00%

 

 

 

Sugar

40

16.00%

 

 

 

Orange and Lemon Peel

35

14.00%

Dry Weight.

 

Snockered Fruits

75

40.00%

Dry Weight.

 

Non Fat Dry Milk Powder

10

4.00%

 

 

 

Total

225

90.00%

 

 

 

 

 

 

 

 

 

1/2 tsp each Cinnamon and Nutmeg

 

 

 

 

1/4 tsp each Ginger, Allspice

 

 

 

 

1/8 tsp Cloves & Cardamaon

 

 

 

 

 

 

 

 

 

 

YW cross dough was 75 g of YW, 100 g of AP

 

 

 

with 10 g of sugar and 1 g of salt.

 

 

 

 

 

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dabrownman

This isn’t like our usual Kitchen Sink Banana Bread because it isn’t iced and doesn’t have the usual snickered fruits.  So this is just plain Chocolate Chip and Walnut Banana Bread but it did have an extra banana in it making 4 total.

 

These bananas came out of the freezer which I where they go when they get perfect for bread and no one wants to eat them.  Banana bread is one of out very favorites but we usually make his recipe into cupcakes for portion control and then just eat two of them!

 

This batch came out well and after tasting it to make sure it wasn’t poison, we packed of the rest of it tour daughter’s Boyfriend’s parents as a partially eaten Easter gift,  Well, we didn’t know we were going to sent it until after we had tasted it for poison.  We sent a quarter of one of our SD bakes of late that was a little on the white side too.

 

If the daughter wouldn’t have already flown the coup to New Mexico, I would have sent some uncut hot cross buns Lucy and I made today.  They smell tasty.  I think I have published the recipe for this BB before and all you have to do is leave out the snockered fruits and don’t ice it.  But I can’t remember so will put here again.

Lucy says don't forget to have a salad with that Banana Bread

Recipe

Preheat oven to 350 degrees.

Dry Mix:

1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips 

Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces 

Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar

Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.


Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

Cream Cheese Frosting

Ingredients

1/4 C butter, softened

4 oz. cream cheese, softened

8 oz. package powdered sugar

1/2 tsp vanilla extract.

You can cub the juice of ½ of a lemon and the zest if you prefer that to vanilla 

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. 

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dabrownman

We try to bake some kind of gefilta fish based loosely on Wolfgang Pucks Passover recipe here.

http://www.foodnetwork.com/recipes/passover-gefilte-fish-recipe.html

 Last year’s was tilapia, with various Mexican green chilies wrapped in collard greens and set into cabbage to look like little cabbages that were covered in fish stock and veggies.  We made 6 large ones and they were terrific here

http://www.thefreshloaf.com/node/32810/50-whole-wheat-matzoh

This year we made 8 mini ones with sushi grade swordfish, Vietnamese hot sauce that were wrapped in our garden grown Swiss Chard and covered in home made chicken stock and veggies - also delish.  I still like fresh whitefish and pike the best but can’t get them here.  A good reason to move to Canada!

No whole wheat matzo or whole wheat matzo balls after last year. 

 

Hope everyone had a great seder and Passover.

 

 

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dabrownman

This levain was originally made to have pizza on Friday night but it was put off until Saturday so it spent an unplanned day in the fridge. It didn’t seem to mind much though.  This YW levain was different in that Lucy added a pinch of ADY to it and some of the left over 15% sifted out portion from the Plotziade bake on Friday.

 

The wife's more plain pie.

These sifted out portions have the effect of making the AP dough a 33% whole grain one.  We like the whole grains but this pizza bake was also different in other important ways.   We decided to do a mostly raw pizza.

 

We made uncooked sauce made from fresh home grown cherry and heirloom tomatoes, garlic, red pepper flakes, red onion and fresh basil buzzed up in the mini Cuisinart.   Our normal sautéed veggies where the toppings weren’t cooked ahead of time to get them extra caramelized were also left raw and included red and green onion, red pepper and crimini mushrooms.

 

Instead if cooking up Italian sausage ahead of time we chopped up some home make smoked beef sausage instead.  The only thing that remained as usual was the very thinly sliced pepperoni.

 

Yes, my pie was too big for the 16"stone so I folded the dough over some on the par bake:-)

We finally got around to doing 3 sets if slap and folds over 20 minute intervals and 3 sets stretch and folds on 1 hour intervals, all over the 6 hours after the levain met the rest of the dough.  This dough had no oil, or sugar …nor our usual rosemary. garlic and sun dried tomato in it.

 

This dough was very extensible and strong. We were able to form it very thin,  So thin that it if you lifted the edge if the pizza on side and got some air under the crust and then let the rim back down on the counter, a balloon like bubble formed and stayed in the middle of the pie - just floating.  You could read a newspaper though it easily and it had to be 1/32 of an inch thick or even less. – the thinnest yet.  This recipe made (2) 14”pies

 

Since these pies weren’t going to be piled high with toppings like usual no par baking was needed but we did so anyway, for only for 2 minutes where the center of the pie was completely baked and browned. And end puffed but mot set or browned.  The oven was set to 550 F and the pies baked on the bottom of 2 stones.

 

Lucy wants to know if you think her nose is too big?   These were delicious pies and I ate one all by myself no problem at all.  I can only eat a half of our usual piled high and thicker pizza.

Formula

YW Starter

Build 1

%

Pinch of ADY

 

 

AP

80

40.00%

15% Extraction Wheat

20

10.00%

Yeast Water

80

40.00%

Total

180

90.00%

Levain % of Total

34.29%

 

 

 

 

YW Poolish

 

%

Flour

100

50.00%

Water

80

40.00%

YW Poolish Hydration

80.00%

 

 

 

 

Dough Flour

 

%

AP

200

100.00%

 

 

 

Salt

5

1.56%

Dough Water

140

70.00%

Dough Hydration

70.00%

 

 

 

 

Total Flour

300

 

Water

220

 

T. Dough Hydration with Starter

73.33%

 

Total Weight

525

 

Wholegrain Equivalent

33.33%

 

 

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dabrownman

Lucy was really depressed this week.  It was the first time in along time my Baking Apprentice 2nd Class couldn’t come up with her own recipe for the Friday Bake.  She was also more than a little surprised that the Plotziade Olympic Bread was not the full flavored pumpernickel of her Black Forest youth .

 

She is starting to wonder how San Francisco Tartine like …her German countrymen, back in the old country, have become.  No worries!   Lucy couldn’t be left out of the Bread Olympics no matter what - especially when it was being held in her homeland she misses so much.

 

Right off the bat she ran into trouble.  There isn’t any T550 flour within 6,000 miles of Gilbert, AZ and she wouldn’t allow me to ruin everything by adding some VWG to our 10% protein AP.   We are also out of our favorite 12% protein LaFama AP

 

So, as a work around to get some decent white flour and to give her something to do, she freshly milled some whole wheat berries and sifted the result to get exactly 113 g of  85% extraction white wheat.  When added to the majority of the weak AP it would be as close to T550 as she could get in a pinch.

 

As luck would have it, our rye and wheat 66% hydration SD starter has been in the fridge getting more and more sour for the past 4 weeks – unfed and undisturbed.  This is when it really starts to make fine sourdough bread - it would be perfect for Plotzaide.  Lucy decided that the levain would total a little over 16% of the total flour and water weight of the final dough.  We hoped this whould give us a 12 hours retard without over proofing in the fridge.

All of the whole rye was freshly home milled and used in the 3 stage levain build so that the whole grains in this bread would be wet the longest and hopefully be softer and contribute mire flavor tin the end.  We did out usual levain build with the first 2 stages being 4 hours each where it doubled after the 2nd stage and then we refrigerated the levain for 24 hours after the levain had risen 25% after the 3rd feeding.

 

The levain doubled again in the fridge and smelled very sour.   An hour and a half after we took it out of the fridge to warm up, we started the 1 hour autolyse of the dough flour and water with the pink Himalayan sea salt sprinkled on top of the autolyse ball so we wouldn’t forget to add it later.

 

In the two and a half hours the levain was on the counter warming up it nearly went from doubling to tripling in volume and was just starting to crash.  We mixed the salt into the autolyse and then added the levain and mixed it in with a spoon.  We then did 3 sets of slap and folds on 7, 2 and 1 minutes that were separated by 15 minute rest periods.  The 78% hydration dough finally quit sticking to the counter at the 7 minute mark of the first set.

 

Then we did 3 sets of stretch and folds on 15 minute intervals doing one stretch from each of the 4 compass points and folding over.  Then Lucy decided to do a Chacon design on the bottom of the basket - which we like to do for special occasions such as this one.  So, we cut off 2 pieces of dough about 100 g each and, with lightly flour dusted hands, rolled out two logs.

 

One we formed into Kaiser….eeerrrr….Franz Joseph roll and the other we cut into 8 pieces and roll them into little balls.  The FJ roll went into the bottom center of the basket and the 8 balls surrounded it .  We wanted to do a Twisted Sister rope to surround the balls but this bread is just too small and doing this wouldn’t leave enough dough to cover the entire design in the bottom.

 

So, the rest if the dough, about 700 g, was pre-shaped and then shaped into a boule and placed in top of the Chacon design.  We love the way the Chacon cracks under the heat and steam of the oven to reveal the hidden design.  Only the best for the first Plotziade!  Once the design was complete, we immediately trash bagged the basket and put it into the fridge for a 12 hour retard.

 

It proofed nicely in the cold to about 85% and when we took it out of the fridge in the morning, Lucy fired up Big Old Betsy with baking stones top and bottom to 550 F, regular bake.  We also got the Mega Steam ready with 2 of Sylvia’s Streaming Pans, with a rolled up kitchen towel inside and one of David’s Lava Rock Pans - all 3 half full of water.  This steaming combination takes up the entire width if the bottom rack of the oven.  The steam went in when the GE hit 525 F.

 

15 minutes later the oven was at 550 F, the stones were at 525 F and the steam was billowing.  We un-molded the bread into parchment paper on a peel and slid it onto the bottom stone.  After 2 minutes of steam we turned the oven down to 475 F regular bake and continued steaming for another 10 minutes.  At the 12minute mark, the steam came out and the oven was turned down to 425 F – Convection bake this time.  10 minutes later the bread tested 205 F on the inside and it was removed to the cooling rack.

 

We liked the way it looked in the outside from a browning point of view, but it only cracked over 1/3 of the design on the top for some reason?  Either it was over proofed or more likely over hydrated or a little of both I’m guessing.

 

In the past this has happened with high hydration white breads like this but to get a more open crumb we like the hydration a little on the high side,  The design portion also had smaller blisters while the much larger  bottom potion sported more numerous larger ones.  The crumb came out fairly open, glossy, very soft and moist.

The sour also came through very nicely and should be just the way we like it for tomorrow's breakfast.  Very tasty indeed - for a white bread:-)  It made for a fine lunch grilled chicken sandwich with all the fixin's, veggies and fruits!  Poor Lucy!  She feels like she let her countrymen down with a Chacon that didn't pop - and has gone into her kennel and won't come out.

Formula 

Lucy says not to forget the salad.  Thanks to Plotzblog for holding the Plotzaide and to Karin (hanseatta) for pointing us to it.  A fun time was had by all no doubt.

SD Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter  - 4 g Rye, 2 G AP & 4 g water

10

0

0

10

2.00%

Whole Rye

10

20

16

46

10.85%

85% Extraction Wheat

0

0

24

24

5.66%

Water

10

20

40

70

16.51%

Total

30

40

80

150

35.38%

 

 

 

 

 

 

SD Levain Totals

 

%

 

 

 

Flour - 50 g of Rye and  26 g of 85% Extraction

76

17.92%

 

 

 

Water

74

17.45%

 

 

 

Hydration

97.37%

 

 

 

 

Levain % of Total Weight

16.85%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Wheat

89

20.99%

 

 

 

AP

335

79.01%

 

 

 

Dough Flour

424

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

2.00%

 

 

 

Water

316

74.53%

 

 

 

 

 

 

 

 

 

Total Flour

500

 

 

 

 

Total Water

390

 

 

 

 

T. Dough Hydration with Starter

78.00%

 

 

 

 

Whole Grain Rye %

10.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

900

 

 

 

 

 

 

 

 

 

 

This bread cost 99 cents for ingredients and elecricty to bake

 

 

 

 

I went in and got Lucy out of her kennel fiunk - but she still isn't the Doxier dog we know and love......I'm hoping the sunset will cheer her up some!

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dabrownman

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

 

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

Lucy loves naan more than she loves Indian food but she really loves Indian food the best of all.  So when she found out we were going to make Fusion Chicken Curry for dinner at 10 AM she was a little put off since she likes her naan to snea a long cold nap in the fridge just like pizza dough.

 

But, she thought she had enough time to at least get a poolosh going to increase the flavor a little bit, even though that might be a myth, when the poolish is only 5 hours old.  She mixed a pinch of ADY with 60g each of milk and AP to make it 20% of the total and put it on the heating pad at 82 F for it to do its thing.  The recipe for 5 naan is:

 

350 g of flour 100%

250 g of milk 71 %

7 g of salt

pinch of ADY

 

Some folks would throw some about a T of sugar in there but we don’t like sugar around here very much.  The key is to have a wet dough that isn’t sticky.  After 5 hours of poolishing we did enough slap and folds to get the dough smooth, non sticky and have little blisters under the skin – about 6 minutes for this little bit of dough.  Then we let it sit on the heating pad for 3 hours when it puffed itself up nicely after 1 S&F at the one hour mark.

 

We fired up Big Old Betsy to 500 F and moved the top and bottom stones a little closer together but leaving them far enough apart to get the naan between them without burning ourselves too much.  For 3 of us we divided the dough into 5 pieces and rolled the out several times to get it as thin as we could.  We don’t like thick naan.

 

We cooked them 2 at a time, 2 minutes a side by putting the first one in for 2 minutes and then turning it as we put the 2nd one in, then pulling the first one after another 2 minutes while turning the 2md one and putting the 3rd one in.  The naan were brushed with Mojo de Ajo as they came out of the oven.

 

Lucy say's not to forget the salad.   The naan were pretty tasty and held the Indian / Asian curry perfectly.  Fusion Curry has the normal Indian suspects in it using coconut milk to make the sauce and with the addition of broccoli, pea pods and tofu.  Breakfast and lunch were pretty good too ..using Friday's 50% whole grain 10 grain bread for a P&J  with the usual fixings.

dabrownman's picture
dabrownman

This was festive around here this week.  Our daughter turned 23 yesterday so a more festive bread was in order.  We decided to go back to baking two smaller loaves instead of one larger one.  That way we could get two different breads, one plain and one festive, out of the same dough and one bake.  The festive one would be packed with fruit and seeds which Lucy says is way more festive than a plain loaf…. even if neither was a pumpernickel

 

No sprouts or scalds this week either.  We also dropped our usual hidden inclusion of ground flax and sesame seeds too.  But we did up the number of whole grains used to 10 and got the janetcook inspired whole corn back in there for the extra flavor it provides.  Lucy was going to go with a 9 grain bread but at the last minute decided to toss in some semolina she found somewhere lurking in her pantry.

 

We kept the hydration in the 85-86% range that we like for a 50% whole grain bread but this one turned out more slack than usual slack dough due to more lower or no gluten whole flours being used in higher percentages in the mix.  The sloppy mess finally stopped sticking to the counter for the most part at the end of first slap and fold session.

 

Another change we made was to cut the levain amount down to around 10% to make sure that the dough would not fully proof in the fridge after 10 hours so that we could let the dough warm up on the counter and not have to bake it right out of the fridge to see if the crumb and sour not would change for the better.

 

We did our usual 3 stage levain build from out multigrain stiff starter that has been refrigerated for 3 weeks now.  The entire counter time for the levain build was 12 hours but it was refrigerated for 24 hours one hour after the 3rd build to help bring out the sour and fit our baking schedule.

 

Once the levain came out of the fridge for its warm up and doubling to ensure it is at it peak before use, this gave us about 3 hours to autolyse the everything else except the levain, salt, cranberries and seeds.  We had soaked the cranberries earlier to plump them up and made sure there was some extra soaker water available to use as part of the dough liquid in the autolyse.  We did sprinkle the salt on top of the autolyse ball of dough  s we wouldn’t forget it later.

 

Once the salt was finally mixed in we added the levain mixing it in with a spoon before turning it out on the counter fir 3 sessions if slap and folds of 8, 1 and 1 minute on 12 minute intervals followed by 3 sets of  stretch and folds on 30  minute intervals.  The dough was divided before the 2nd set if S & F’s to separate out the 762 g plain loaf from the festive one.

 

We incorporated the cranberries, pumpkin and sunflower seeds into the festive loaf on the 2nd set of S&F’s and they were thoroughly distributed by the end if the 3rd set.  The 11% shown on the formula for these add ins is really twice as high since the formula is for the combined loaves and these festive add ins only went into one of the them.  That loaf was packed with fruit and seeds otherwise, as  Lucy said, it wouldn’t be festive enough.

 

We pre-shaped and then shaped this still pretty slack but no longer horribly sticky dough into a small boule and oval, plopping them into right sized rice floured baskets.  We bagged them and let them sit in the counter for an hour before refrigerating them for 10 1/2 hours.

 

After the dough came out of the fridge we let it warm upon the counter and finish proofing for 1 1/2 hours before removing them from the baskets onto parchment and peel at the same time.  After a quick slashing and sliding them into the hot oven preheated to 550 F regular bake on the lower of 2 stones as the temperature was lowered to 500 F.

 

The Birthday Girl's Breakfast Fritatta has two sausages, 3 cheeses, 4 peppers with red and green onion.

Mega steam was supplied for 14 minutes with 2 of Sylvia’s steaming pans and one of David Snyder’s lava rock pans – all half full of water.  2 minutes into the steam the temperature was lowered to 475 F for the final 10 minutes of steam.  Once the steam came out we lowered the temperature to 425 F – convection setting this time.  In a total of  25 minutes the plain bread read 2058 F on the inside and the festive one came in at 203.  So we baked them both a couple of minutes more until the seeded bread read 205 F.

They both browned up pretty well, with the plain one having small blisters and the festive on a little darker.  The plain one spread more than it sprang which was the opposite of the festive bread but both bloomed OK.  I think the hydration should have been a couple, or even 3, points lower for the plain version.  We will have to wait on the crumb shot til after lunch.

The crumb of the pain bread was much more open than the festive one as expected.  Th festive one was nuttier, seedier,sweeter and moister because of the fruit - also expected.   Both are Delicious in their own way.  Toasted and buttered  the fruity, seedy one is perfect for breakfast or brunch with no jam required at all.  The plain 50% whole grain version made for one of the best melted cheese and corned beef sandwiches of al time -  for lunch.  It is seriously hearty, healthy and flavorful bread. The festive one is just like it and possibly even more healthy with the nutrition of the seeds and cranberries.  We like both of these breads very much.  Lucy is taking a victory lap chasimng after the birds in the back yard intent on eating the tomatoes and unharvested grain. 

 

We love grilled yet nearly raw Ahi Tuna.

Formula

 

This apple, pear, blackberry and srawberry crisp has a blueberry and almond granola top.

These two loaves together cost $4.70 to make including energy costs.

SD Starter

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

5

0

0

5

0.68%

Whole Oat

1

2

4

7

1.09%

Whole Buckwheat

1

2

4

7

1.09%

Whole Corn

1

2

4

7

1.09%

Whole Farro

1

2

4

7

1.09%

Whole Rye

1

2

4

7

1.09%

Semolina

1

2

4

7

1.09%

Whole Kamut

1

2

4

7

1.09%

Whole Wheat

1

2

4

7

1.09%

Whole Barley

1

2

4

7

1.09%

Whole Spelt

1

2

4

7

1.09%

Water

10

20

40

70

10.90%

Total

25

40

80

145

22.59%

 

 

 

 

 

 

SD Levain Totals

 

%

 

 

 

Flour

72.5

11.29%

 

 

 

Water

72.5

11.29%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

10.55%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

375

58.41%

 

 

 

Mixed Whole Grain

267

41.59%

 

 

 

Dough Flour

642

100.00%

 

 

 

 

 

 

 

 

 

Salt

12

1.87%

 

 

 

Water 383, Cranberry Water

570

88.79%

 

 

 

Dough Hydration

88.79%

 

 

 

 

 

 

 

 

 

 

Total Flour

732.5

 

 

 

 

Cranberry Water 125. Water

642.5

 

 

 

 

T. Dough Hydration wih Starter

87.71%

 

 

 

 

Whole Grain %

51.81%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

86.41%

 

 

 

 

Total Weight

1,579

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Rye Malt

3

0.47%

 

 

 

White Rye Malt

3

0.47%

 

 

 

VW Gluten

12

1.87%

 

 

 

Pumpkin & Sunflower Seeds

75

11.68%

 

 

 

Cranberries

75

11.68%

 

 

 

Toadies

12

1.87%

 

 

 

Honey

12

1.87%

 

 

 

Total

192

29.91%

 

 

 

 

 

 

 

 

 

Cranberries, Pumpkin & Sunflower Seeds were in one loaf only

 

 

 

The plain loaf weighed 762 g and the cranberry weight is pre-soak weight

 

 

 

Lucy is doing what she does best, resting while trying to think up next Friday's bake and she never forgets the salad

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