The Fresh Loaf

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dabrownman's picture
dabrownman

Every year we bake up a simple bread for Thanksgiving stuffing.  Sometimes it is a poolish, sometimes it is yeast water or a YW and SD combination and sometimes, like this year, it is a simple SD near white bread.

 

The near 100% hydration levain was built in (3) 4 hour stages to 105 g from 5 g of rye 66% hydration starter that had been retarded for 12 weeks.  Each stage was progressively larger and none was tossed.  The added flour and water was 50 g each and half the flour used for the levain was whole wheat and half was whole rye - 25 g each.  The levain was then retarded for 12 hours after it had doubled.

 

The whole grains in the levain were 15% of the flour and the dough flour was half LaFama AP and half KA bread flour.  The dough hydration was 67% and the overall hydration was 71%.  The dough flour was autolysed for 1 hour with the slat sprinkled on top.

 

Yes, this is the basic 1:2, 3 recipe for sourdough and one of my favorites and fabul;ous if retarded.  This ended up being a pretty slack dough for some reason.but it did finally come together after 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points only - all on 20 minute intervals.

 

After a 10 minute rest it was pre-shaped into a longish batard and then final shaped to fit into the rice floured, cloth lined basket.  Before it when in seam side up I did lightly flour the top of the dough knowing, since it was so wet, that it would stick otherwise.

 

I put the bagged basket on a heating pas and proofed it at 82 F for 6 hours.  The oven was preheated to 550 F with Mega Steam placed on the bottom rack.   Once the dough was un-molded onto parchment on a peel, It was so warm and wet it immediately started to spread. The batard was slashed 3 times and slid onto the bottom stone for 12 minutes of steam. 

 

2 minutes later the oven was turned down to 450 F for the final 10 minutes of steam.  Once the steam came out, we turned the oven down to 425 F - convection and baked the bread for another 10 minutes until it read 210 F on the inside when it was removed to a cooling rack.

 

It sprang, bloomed and browned nicely for being so spread out.  It smelled great when it came out of the oven too.  The crust came out thin and crisp but it did go soft by the next morning  The crumb was nicely open, moist, glossy and soft. The taste was lnot quite medium sour and more so the next morning.  This bread is better if retarded from a taste point of view and very close the old style SFSD of yore.

 

This bread is perfect for this year’s Thanksgiving stuffing.  After having a couple of slices toasted with butter and jam for breakfast this morning, my wife pinched half it for gifting at work.  This is her kind of bread!.  Have a great Thanksgiving everyone!

 

 

dabrownman's picture
dabrownman

Lucy kept working on her sprouted grain experiments this week.  These little chatted berries have turned out to be a different can of worms when it comes to how bread flours usually perform.  This makes them fun to play with of a little frustrating at times..

 

This week we kept the overall 50% whole grains in the mix but upped the sprouted grains to 50% of the whole grains for 38%.  This puts the sprouted grains at 25% of the entire flour mix which puts it on the borderline of turning dough into goo while it is finishing its 12 hour retarded proof in the fridge.

 

We also limited the variety of whole and sprouted grains to equal parts of the 3 Italian farros: einkorn, emmer and spelt and wheat berries.  To try to compensate for the final flour being on steroids for an enzyme point of view, the levain was  built over 3 stages using all of the sifted out hard bites of the non sprouted home milled whole grain flour and some of the its high extraction majority.

 

The sprouted home milled flour was also sifted to get the hard bits out but none was used in the levain.  The sprouted hard bits were put into the 1 hour autolyse with the remaining non sprouted high extraction flour and the KA bread flour.  The high extraction sprouted flour was held back from the autolyse to keep it from getting a heads start and was mixed into the autolyse th make the final dough  with the salt and the levain.

 

We kept the levain to our recent 10% even though the fall AZ temperatures in the kitchen have moderated to the mid 70’s.  No sense tempting fate with more levain mixed with more sprouted grains.  We also kept the hydration right at 85% - our usual amount for 50% whole grain breads.

 

After 3 sets of slap and folds of 8, 1 and 1 minute and 3 sets of stretch and folds from the compass points all on 15 minute intervals.  The dough still felt a little slack which points to less water being needed for this amount of sprouted grains – they take less water after sprouting than they would otherwise,  With the slack dough feel we hoped that maybe the crumb would be a little more open than last week – especially since there were no whole berry sprouts in this bread.

 

Thai Green Mein and Thai Green Curry Chicken

Lucy and I went back and forth trying to agree on what add ins we would put in this mix.  I wanted olives to keep with the Italian theme and she wanted cranberries and walnuts to get in the Holiday spirit.  Finally we agreed to not load up the crumb with any goodies at all because we hardly ever bake a bread that just has flour in it and doing so now and again reminds us of how tasty bread can be if left plain – especially when the flavors are so dramatically enhanced woth sprouted grains.

 Ribs too. When the weather finally turns cooler for fall its time for Squash soup made with butternut squash, fresh corn, smoked sausage and wild rice.

So we shaped the dough right after the stretch and folds and put it in a lightly rice floured basket that was oval shaped, bagged it and immediately put it into the fridge for a 12 hour retarded proof with no counter bulk ferment.  Even though the kitchen temperatures have moderated a higher amount of sprouted flour and a long cold proof could be a goo disaster in the making if you give the dough a chance to get a fermenting head start un-moderated on the counter.

 

In 12 hours the dough had thankfully proofed well enough in the cold but not too much.  It looked like we could let it warm up on the counter for 1 1/2 hours before un-molding, slashing and hitting the Mega steam, 500 F heat of Big Old Betsy’s bottom stone.  In 2 minutes we turned the heat down to 450 F of the remaining 13 minutes if steam.

 

Once the stream came out we turned the oven down to 425 F convection and continued to bake until the bread hit 210 F – 5 degrees higher than our usual.  We have found that sprouted grain breads need to be baked to a higher internal temperature to compensate for the extra moisture they retain as they bake.

 

The bread browned nicely to that mahogany color and sported those small blisters we love so much.  It also sprang and bloomed well enough to give Lucy hope the crumb would be as open as she had hoped.  Lucy Lucy - the crumb came through as soft, moist, glossy and tasty.  This might be the best tasting bread Lucy ever baked up.  it is delicious, sour, complex flavors, deep grainy aromas .....We love it.  I hope others will try out sprouted flour breads now that PR's book is out and bringing attention to these fine breads - they deserve a large following..  

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

7

0

0

7

1.37%

MG 85% Extraction

0

4

28

32

6.24%

MG 15% Extraction MG

7

10

0

17

3.32%

Water

7

14

28

49

9.56%

Total

21

28

56

105

20.49%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

52.5

10.24%

 

 

 

Water

52.5

10.24%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.24%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

78

15.22%

 

 

 

100% Whole Sprouted MG

126

24.59%

 

 

 

KA Bread Flour

256

49.95%

 

 

 

Total Dough Flour

460

89.76%

 

 

 

 

 

 

 

 

 

Salt

11

2.15%

 

 

 

Water

383

74.73%

 

 

 

 

 

 

 

 

 

Dough Hydration

83.26%

 

 

 

 

Total Flour w/ Starter

512.5

 

 

 

 

Liquid w/ Starter

435.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.98%

 

 

 

 

Total Weight

959

 

 

 

 

Whole Grain %

50.05%

 

 

 

 

 

 

 

 

 

 

4 whole multigrain and sprouted mix is: einkorn, wheat, emme r& spelt

50% of the whole grain flour is sprouted

 

 

 

 

Fabulous sunset, an apple pecan galette to go with Lucy's advice to never forget the salad.  

 

 

  

dabrownman's picture
dabrownman

After 3 weeks of baking fruit, nut and seed bread, Lucy had enough of these experiments and decided to go back to another experiment that she wasn’t quite happy with  the last outcomes. This bake goes back to the multigrain SD breads using home sprouted, dried and milled flour but also using the same sprouted multi-grains as whole berries.

 

We have been sprouting grains to make our own red and white malts for some time and have been using sprouted whole berries in bread for about as long with no problems.  But, when we tried using large amounts of sprouted flour in SD breads using our normal methods, things started to go wrong with gummy crumb, gluten structure breakdown and bread that wouldn’t spring and bloom like it should.

 

We finally said that if we were going to use our normal long; autolyse, retards of starter, levain and dough that we would have to keep the sprouted whole grains to 15% or less of the total flour if we wanted bread that looked like it should aesthetically.

 

The thing we liked most about sprouted grain breads is their unique and deep flavor – a taste that we couldn’t get any other way.  So we are going to have to work on a new method to get more sprouted whole grain in the mix without losing the sour, spring and bloom and getting a nice moist and open crumb that wasn’t gummy.

 

So we cut out the levain build retard and the bulk ferment entirely and cut down the autolyse to 45 minutes (no levain and no salt)  and dough retard down to 12 hours while upping the whole sprouted grain to 20% from 15%.  The overall whole grains remained at 50%.  This batch of 6 multi-grains, sprouted and un-sprouted, consisted of: spelt, einkorn, rye, wheat, Kamut and barley.

 

We upped the hydration to over 84% (which might have been a point or 2 too high) but it came together well by the end of the 3rd set of slap of folds of 8, 2 and 1 minute.  It quit sticking to the counter at the 8 minute mark and end of the first set.  We incorporated the whole berry sprouts during the first set of the compass point stretch and folds and they were incorporated by the end of the 3rd set.

 

4 meat chili with Mexican cornbread is perfect when the temperatures finally fall into the 80's during fall.

Once it was shaped and placed in a basket seam side up without any bulk ferment, it was bagged and placed into the fridge for a 12 hour retard.  The next day we took the dough out of the fridge as it looked like it was 80% proofed and would need a little counter time to be just right for baking.

 

A cool salad goes perfect with hot chili.

After an hour we fired up Big Old Betsy to 500 F and put the Mega Steam in once She beeped saying she was hot.  15 minutes later we up ended the dough onto parchment on a peel slashed it in a square and put the bread on the bottom stone for 15 minutes of steam.  After 2 minutes we turned the oven down to 450 F .

 

Once the steam was complete it was removed and the oven was turned down to 425 F convection and we continued to bake for another 20 minutes until the boule reached 205 F on the inside.   We left the bread on the stone with the door ajar after the oven was tuned off for 8 minutes to really crisp the crust before removing it to the cooling rack.

 

This bread turned that deep mahogany color we love so much, sported those little blisters on the skin.  It sprang and bloomed well too showing it hit the oven at about 87.5 % proof.   It is nice when everything comes together with a new recipe on the first go.   .

 

 Will have to wait on the crumb until later today.  The crumb came out very soft, open and moist,  Even though the bread was baked to 205F and hit 208 F sitting on the stone after the oven was turned off, it could have been baked to 210 F with no worries.  The taste was grand as the crust held its crispy character and the crumb was delightful;.  This is one of those really good breads you just can't get enough of.  Bake some sprouted grain bread to see how good it really is.

 

Whole Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Starter

6

0

0

6

1.09%

MG 15% Extraction

6

12

28

46

9.15%

Water

6

12

28

46

9.15%

Total

18

24

56

98

19.48%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

49

9.74%

 

 

 

Water

49

9.74%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

8.88%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Multigrain

231

45.92%

 

 

 

KA Bread Flour

272

54.08%

 

 

 

Total Dough Flour

503

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.99%

 

 

 

Whey 268, Potato Water

417

82.90%

 

 

 

 

 

 

 

 

 

Dough Hydration

82.90%

 

 

 

 

Total Flour w/ Starter

552

 

 

 

 

Liquid w/ Starter

466

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

84.42%

 

 

 

 

Total Weight

1,134

 

 

 

 

Whole Gtrain %

50.72%

 

 

 

 

 

 

 

 

 

 

Whole Multigrain Sprouts

105

20.87%

 

 

 

 

 

 

 

 

 

6 whole multigrain mix is: einkorn, rye, wheat, barley, Kamut, spelt

 

38% of the the whole grain flour is sprouted

 

 

 

This bread made for a fine P&J sandwich with the usual salad, apple fruits and veggies .

 

dabrownman's picture
dabrownman

Lucy tends to get easily bored and wanted to take up the piano recently to try to be a little more with it and keep herself out of trouble.  I told her no one plays the piano anymore and she should consider taking up the electric guitar…but it turns out electricity scares her as much as lightning and thunder. 

 

To take her mind off of such things I thought she would enjoy getting the holiday baking schedule going early this year, especially after the GMA’s had done their fruitcakes a couple of  weeks ago now.  Last year Lucy came up with 4 different fruit cakes and we sent some off to friends.

 

See that little bit of dough peaking through the middle of bowl between the mountain of nuts on one side and snockered fruits on the other?  Not much dough holding thisnall together.

This year, since we are early and still have to bake stollen, I told her to keep it to one fruitcake for now so she upped the size of it to compensate hoping I wouldn’t notice.  You would think she would know who the master is around here by now and no try to hide things like this in the details.

 

Donlt forget to non stick spray that souffle pan beofre laoding in the dough.

It isn’t often that we get to bake something where the add ins are 800% of the weight of the flour but this one…. is one. Makes one wonder what is actually holding this chock full of stuff thing together and why it doesn’t just explode.  Last year, we didn’t get any rise at all, during proof or in the oven, out of any of those fruit cakes but one was an English version that had no leavening in it at all.

 

This years Lucy though she would double up on the amount of levain and use both YW and SD to see if any rise would happen.  But, there was none of that to be had.  The only thing is that hopefully the fruitcake will last longer this way – not that it wouldn’t anyway with that much bourbon and brandy in it. 

 

I know what you’re thinking.  That fruitcake is horrible and there is really only one of them that gets passed around to everyone on the planet hoping some fool will eat it.   Well, this fruitcake is not the one of those.  This one is just plain full of it, what ever it is.

 

This year the fruits included, pineapple, red and green cherries, orange and lemon peel, citron, prunes, cranberries and 3 kinds of raisins.  All were soaked for days in copious amounts of bourbon and brandy until they soaked all of it up.  The nuts included walnuts and pecans.  The enrichment included; eggs, brown sugar, molasses and butter and the 7 spices used were; cardamom, ginger, mace, nutmeg, cinnamon, allspice and cloves.

 

There is always a place for a 13 hour smoked pork shoulder to make some pulled pork sandwiches.

The 2 separate levains were built in once stage each and left out to ferment for 10 hours before being retarded in the fridge overnight.  We then let them warm up on the counter for an hour and a half.  This is one of those dump and mix recipes that can be done by hand or in the mixer - with one change - the, fruits and nuts are held back and then mixed in last

 

Smoked pulled pork served with homemadebiuns, slaw and baked wedge fries.

I’m not sure this makes a difference at all though and you could probably just dump the whole mess in at once and mix away.  I used a spoon and it wasn’t too difficult.  I hate cleaning the mixer and Lucy hates cleaning anything. 

 

Lucy reminds us never to forget that fine salad!

Then it just gets dumped into a 1 ½ quart soufflé dish for 6 hours of bagged proofing on the counter.  It didn’t rise but at least we gave it a chance. Then in the oven it went for a full 2 hours of baking at 350 F until the middle hits 205 F.

 

There were a couple of nice sunsets this week to highlight the fact we got the garden planted last week and the 11 pots of greens came up this week.  We also plantd 4 tomato plants - all cherry tomatoes - 2 red, one yellow and one black/putple.

An unusual lunch for us...a shell pasta with meatball, green with blue cheese and potato salads, some avocado and a golden delicious apple.

It came out a little risen in the middle and the top was a dark brown and cracked.   We put some watered down apricot glaze on the top to shine it up.  It smelled terrific as it baked.  This one will have to sit quite a while before we can cut into it.  Then we have ti decide of we want to hooch it up some more as it ages.

The crumb came out nice and moist that you could slice in 1/4" slices.  It is chock full of goodies, very aromatic, fruity, boozy, chocolaty..... it tastes great like a high end fruitcake that Lucy would dream up.  Just delicious.  Now for the stollen....

 

Formula

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

8 Week Retarded Rye Starter

0

3

3

1.98%

AP Flour

0

0

0

0.00%

Whole Grain Mix

20

20

40

36.36%

Cherry YW & Water (RyeSD)

20

20

40

36.36%

Total

40

43

83

75.45%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

41.5

37.73%

 

 

Water

41.5

37.73%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

27.39%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Grain Mix

60

54.55%

 

 

AP

50

45.45%

 

 

Total Dough Flour

110

100.00%

 

 

 

 

 

 

 

Salt

3

1.98%

 

 

Milk

0

0.00%

 

 

 

 

 

 

 

Dough Hydration

0.00%

 

 

 

Total Flour w/ Starter

151.5

 

 

 

Liquid in Starter

41.5

 

 

 

 

 

 

 

 

Hydration with Starter

27.39%

 

 

 

Total Weight

1,074

 

 

 

Whole Gtrain %

66.01%

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

97.62%

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

Butter

100

90.91%

 

 

Molasses

16

14.55%

 

 

Snockered Fruits

350

318.18%

 

 

Brown Sugar

100

90.91%

 

 

Pecans and Walnuts

100

90.91%

 

 

Mini Chocolate Chips

100

90.91%

 

 

Egg (2 large)

112

101.82%

 

 

Total Add Ins

878

798.18%

 

 

 

 

 

 

 

Whole grain mix is: rye, wheat and spelt

 

 

 

 

 

 

 

 

1 T of 7 spice mix: allspice, cinnamon, mace, nutmeg,

 

 

clove, ginger and cardamom

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

Here is the 3rd version of this bread.   Even though none of them have been exactly the same they were close and the main goal was to se if not aging home milled flour for at least 3 weeks would have an adverse effect on the bread if not used within 1 day of milling.

 

This on was different than the other 2 in several ways.  Less levain was used for this bread.   We did a 21 hour final retard and a 1 ¼ hour warm up on the counter.  This bread had some additional whole grains getting it up to an 11 grain bread from the previous 7 and 8 grain version.

 

Since this loaf was so big, it wouldn’t fit under our largest DO bottom used as a cloche  so we had to bake it on the stone in BOB using Mega Steam.  We also included the 2 week soaked chia seeds in the autolyse this time instead of adding them in before the slap and folds. 

 

Lucy voted this the best looking rustic dough ball of the year so far. Another major change was making this larger loaf into a chacon.  The first version rolled out the dough to cut it into strips that were seeded and then twisted twice to make the shape.  All of this handling really seemed to hurt the openness of the crumb.

 

So we thought that manhandling 40% of this dough to make 2 sizes of balls, a knotted roll for the center and a braided twisted sister rope to surround them would give us a better base line for the crumb to compare to version 1.  We also dipped the middle knot, the smaller balls and the twisted rope in sesame and poppy seeds to give the design some extra character

 

The two previous versions are found here Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts and here Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2 if you want to do some comparing.

 

We followed the same YW and SD levain builds, the autolyse and the gluten development as the previous 2 versions.  But we did the chacone design and final proofed it shaped for 21 hours.

 

We preheated the oven to 500 F instead of out usual 550 F and baked it under steam immediately at 465 F since the larger the loaf the lower the temperature – if you don’t want to burn it.  We also steamed it longer at 18 minutes rather than our usual 15 minutes due to its size.

 

When the Mega Steam came out, we continued to bake at 425 F, convection this time, for another 10 minutes when the bread read 208 F on the inside and we removed it to the cooling rack.  Total bake time was 28 minutes - pretty short for a loaf this size.

 

This bread smelled wonderful as it baked.  It also cracked lightly at the design points showing it was probably a bi over proofed but it browned up to that beautiful mahogany color we love so much   it was crunchy crisp as it came out of the oven too.

 

We love the outside but will have to wait for lunch to see what the inside looks like.  it looks pretty much like the last bake - version 2.  Open, soft and moist - plus...it is plain delicious for a bread that isn't plain at all.  We love the inside as much as the outside.

 

Formula

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

6

6

1.05%

AP Flour

47

0

47

9.57%

MG 14% Extraction

7

25

32

6.52%

Cherry YW & Water (RyeSD)

54

25

79

16.09%

Total

108

56

164

33.40%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

82

16.70%

 

 

Water

82

16.70%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

14.31%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

261

53.16%

 

 

KA Bread Flour

230

46.84%

 

 

Total Dough Flour

491

100.00%

 

 

 

 

 

 

 

Salt

12

2.09%

 

 

Potato Water 225, Whey 151

376

76.58%

 

 

 

 

 

 

 

Dough Hydration

76.58%

 

 

 

Total Flour w/ Starter

573

 

 

 

Liquid w/ Starter

458

 

 

 

 

 

 

 

 

Hydration with Starter

79.93%

 

 

 

Total Weight of Dough

1,283

 

 

 

Whole Gtrain %

51.13%

 

 

 

 

 

 

 

 

Dried Apricots

54

11.00%

 

 

Mixed Seeds

82

16.70%

 

 

Hazelnuts & Almonds

54

11.00%

 

 

Total Add Ins

190

38.70%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

14 g  of poppy and sesame seeds were used to sprinkle into the basket.

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 104 g wet.

 

 

 

 

My wife cam home from work last night saying "Did you see tnight's sunset?" I did and took a picture of it

dabrownman's picture
dabrownman

These buns are made with the same flour, YW levain and SD levain as tomorrow’s Version 3 of the apricot, seed and nut bread without the fruit, nut and seed add ins and using milk for the dough liquid, an egg and some butter.

 

It came in at 45% whole grains and 80% hydration.  The 4 hamburger and 4 sausage buns were egg washed twice with the poppy and sesame seed sprinkled on in between the two.

 

We followed our recent regimen of making the two levains with long retards for both, a 1 hour autolyse for the dough liquid and dough flour with the salt sprinkled on top.  We did the 3 sets each of slap and folds and stretch and folds over 20 minute intervals and then shaped the dough before retarding it in the fridge for 18 hours.

 

We warmed them on the counter for 2 hours applied the egg wash and seeds and backed them in BOB at 375 F - convection for 24 minutes rotating them 180 degrees once after 8 minutes and then twice 90 degrees and 180 degrees the next 4 minutes. 

 

These rolls browned up nicely and were very open and moist on the inside.  I can’t wait to have them for our planned hamburger and sausage dinner tonight.  Lucy thinks she is getting this bun thing down pretty well and can now better compete with her Long Island cohorts who are masters at the bun thing.

 

Formula

 

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

2

2

0.47%

AP Flour

35

0

35

9.43%

MG 14% Extraction

12

8

20

5.39%

Cherry YW & Water (RyeSD)

40

15

55

14.82%

Total

87

25

112

30.19%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

56

15.09%

 

 

Water

56

15.09%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

13.11%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

175

47.17%

 

 

KA Bread Flour

196

52.83%

 

 

Total Dough Flour

371

100.00%

 

 

 

 

 

 

 

Salt

8

1.87%

 

 

Milk

249

67.12%

 

 

 

 

 

 

 

Dough Hydration

67.12%

 

 

 

Total Flour w/ Starter

427

 

 

 

Liquid w/ Starter

305

 

 

 

 

 

 

 

 

Hydration with Starter

71.43%

 

 

 

Total Weight

824

 

 

 

Whole Grain %

45.67%

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Adds

80.52%

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

Butter

40

10.78%

 

 

Egg (1 large)

44

11.86%

 

 

Total Add Ins

84

22.64%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

dabrownman's picture
dabrownman

This pizza dough is made from cherry YW but after letting the YW levain made from 40 g each of YW and AP flour ferment for 4 hours a 2nd stage of 25 g each of AP flour and Water was added.  After it had doubled in volume we put it in the fridge for 24 hours.

 

 The dough really rose in thefridge during the retard.  Right is the dough after deflating, just  before dividing.

When we took it out the nest day to mix it with the AP dough flour and water we added a pinch of instant yeast to the mix.  The dough flour was 240 g of AP and the water added was 145 g with 2% salt.   This made the dough 69% hydration.

 

After 3 sets of slap and folds and 3 sets of stretch and folds all on 15 minute intervals we bulk retarded the dough for 24 hours.  It easily doubled in the fridge.  We took it out of the fridge 3 hours before ewe wanted to use it and immediately divided it in half in roughly 257 g pieces for two medium individual pies.

 

Pie 2.

Thus dough was very good to work with – extensible yet strong.  Once the pies were hand formed we brushed on some sun dried tomato, rosemary and garlic infused olive oil and lightly covered the pie with some pizza sauce.  Once the mozzarella went on then came the hot Italian sausage, red pepper, red onion and crimini mushrooms.

 

Looks better with fresh basil on it:-)

Then came the ricotta cheese that was fortified with pecorino Romano, an egg and s hefty amount of black pepper.  The ricotta was lightly covered with some more mozzarella and pecorino before sliding it and the parchment paper onto the bottom stone into BOB’s (Big Old Betsy) 550 F preheated maw.  These pizzas had fewer toppings and mire cheese than out usual.

 

The first pie was baked without convection fan for 10 minutes and the 2nd pie was baked with convection fan for 8 minutes.  Both pies baked up about the same, not as bold as our usual though.  Both were nice and thin and very tasty.  The crust was very similar to our favorite poolish Focaccia Romana  we like the best but the ricotta and lack of pepperoni made for a very different tasting pizza – we liked it and there was plenty left over for freezing.

 

And don't forget the salad that goes so well with any meal including pizza!

 The other difference in the two was that the 2nd one was garnished with fresh basil.  This was a big baking week for us with pizza on Wednesday, MG Rolls on Thursday and the version 3 of our MG 50% whole grain YW / Sourdough with Apricots, seeds and nuts,  That has slightly different grains and amounts of levain.

 

We are hoping to notice a change in bread because the home milled flour portion was not aged for 3 weeks before using it.  Week 2 was actually better than week one and we will see what week 3 looks like.

 

 

dabrownman's picture
dabrownman

We ground 3 times as much whole grain as we needed for the last bake so that we could test the notion that flour has to age after it is ground if not used in 24 hours.  So this bake has the whole grains as the last bake and the same add ins too.  The add ins have been hanging out in the fridge for a week.

 

Still, Lucy couldn’t help herself and made some changes.  The YW levain was less pink since it was refreshed with white AP flour from last weeks levain left overs that were hanging out in the fridge all week instead making a new one with equal parts of YW and flour.

 

Instead of making the SD levain with the milled multigrain flour from last week, we used home milled whole rye to make it.  Last weeks bake didn’t have any rye in it at all and to keep the whole grains nearly the same; 50% this week and 55% last week, she thought a little whole rye wouldn’t hurt.

 

As you can see, this dough was overproofed - hould have baked it straight out of the fridge.

Instead of shaped proofing for 20 hours in the fridge and then letting it proof for 3 hours on the counter for 24 hours total, we did a 21 hour bulk ferment in the fridge and a 12 hour shaped retard too before doing a 1 1/4 hour warm up on the counter before baking for 34 1/4 hours total = 12 hours of cold longer than version 1.  Instead of using apricot soaking and coconut water we used potato water for the dough liquid this time.

 

Instead of baking on a stone with Mega Steam Lucy decided to bake this one on a stone covered with the bottom of the aluminum DO as a cloche.  She also shaped this one as a boule and the last one was a wreath.  She also put all the poppy and sesame seeds inside this one instead of having some on the out side like the wreath,

 

But everything else was nearly the same!  We did notice some differences though.  The wreath hardly proofed at all in the fridge over the first 20 hours and this one more than doubled in volume over the 21 hours of bulk ferment.  Why this was the case we don’t know – maybe it was the potato water, rye SD levain and 5% less whole grains?

 

We did our usual autolyse slap and folds and stretch and folds where the add ins were incorporated just like last time and the temperatures for preheat and baking were the same just like here

Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

 

Apple and Plum Galette on a shortcrust pastry.

We left the DO cover on for 20 minutes this time, 5 minutes more steaming time since the dough was stikk cold and the DO is slower to transfer the heat to the dough than the Mega Steam does.  In 30 minutes it was done.

 

The great thing about balking on a stone and covering with the bottom of a dutch ovenas a cloche is that you don’t have to worry about the bottom burning or dumping the bread out of the DO so it doesn’t burn the bottom.  This is so much easier I don’t use a DO the standard way any more.

 

It sprang and bloomed OK, and it did brown up nicely, with small blistering, after the lid came off.  It smells terrific.  All those grains, fruits, seeds and nuts mix together to make for a very aromatic bread as it bakes.  Will have to wait for the lunch time to see how the crumb came out.  The crumb came out much more open than version one probably because it wasn't rolled out, cut in strips and twisted twice:-)  It is also more soft and moist too ut no sour like version 1   Tastes the same as version one but maybe more earthy with the rye in there.  Just delicious.  Half of this loaf went to one of  my wife's friends right away. 

The sky was on fire

 

Formula

Yes!  A two person Chicken Pot Pie

Cherry YW  / RyeSD Levain

Build 1

Build 2

Total

%

6 Week Retarded Rye Starter

0

8

8

1.77%

Whole Rye

0

45

45

14.33%

AP Flour

80

0

80

25.48%

MG 13% Extraction

10

0

10

3.18%

Cherry YW & Water (Build 2)

90

45

135

42.99%

Total

180

98

278

88.54%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

139

44.27%

 

 

Water

139

44.27%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

30.68%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

87% Extraction Multigrain

168

53.50%

 

 

KA Bread Flour

146

46.50%

 

 

Total Dough Flour

314

100.00%

 

 

 

 

 

 

 

Salt

9

1.99%

 

 

Potato Water

225

71.66%

 

 

 

 

 

 

 

Dough Hydration

71.66%

 

 

 

Total Flour w/ Starter

453

 

 

 

Liquid w/ Starter

364

 

 

 

 

 

 

 

 

Hydration with Starter

80.35%

 

 

 

Total Weight

1,018

 

 

 

Whole Grain %

49.23%

 

 

 

 

 

 

 

 

Dried Apricots

56

17.83%

Dry

 

Mixed Seeds

80

25.48%

 

 

Hazelnuts & Almonds

56

17.83%

 

 

Total Add Ins

192

61.15%

 

 

 

 

 

 

 

Multi whole grain mix is 25 g each: Sonoran White,  

 

 

Kamut, spelt, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 112 g wet.

 

 

 

 

 

 

 

 

 

 Lucy says not to forget the salad.

 

dabrownman's picture
dabrownman

It had been a while since we had used our cherry yeast water so we decided to make aa large 1 stage levain using some hard bits that was a 13% extraction multigrain soft and some AP.  It was refrigerated for 2 days after it doubled for this bake but we used some of it yesterday to make the cherry YW buns.

 

Lucy also thought it would be nice to add in a smaller SD levain too, making our favorite combo levain of 2 natural levains,  so that the bread would have the tiniest bit of tang and some much better keeping quality.  This two was made from the same 13% extraction sifted hard bits and was single stage build.  The SD levain was refrigerated for 18 hours after it doubled on the counter.

 

With the overnight lows in the upper 60’s the past couple pf days, we thought we could get away with having a larger total levain especially if the larger part was the slow acting  yeast water and still be able to have a long slow rising retard for the final proof. 

 

Being cooler, Lucy took this as a small opening to really pump up her Italian inspired ingredient list as well.  A little opening for her is really a huge and wide chasm and she didn’t disappoint.  2 Starters, 1 fruit 8 flours with 6 of them whole grains, 2 kinds of nuts; hazelnuts and almonds, and 6 kinds of seeds and 3 different liquids: apricot soaker water, coconut water and water rounded out the liquids.

 

This wouldn’t qualify for the minimum 15 Flour and No More Than 30 Ingredient Challenge bake but it is more than half way there.  But she wasn’t done yet either.  Lucy decided to do a new kind of bread shape that we have never tried before.

 

You roll out the final dough into a10” wide by 18” long rectangle, sprinkle on poppy and sesame seeds, cut it into 6 strips the long way with a pizza cutter, twist each strip and then twist all the strips together and then make a final circle with the twisted up rope.  The hydration was a little high for this and the strips were a little sticky so, when you make it ,you want to cut the hydration down to 72%.

 

You put the twisted up circle on parchment so that it can be easily transferred to the oven.   I think she saw this shaping on one of the cooking shows that originated out of London.  I’m guessing it was Lorraine Pascale, since she is a baker, but Lucy can’t remember for sure.

 

The things we kept sort of normal after we got the levains out of the fridge were: 1hour of autolyse for the dough flour and liquid with the salt sprinkled on top, 3 sets of slap and folds of 7, 2 and 1 minute followed by 3 sets of stretch and folds all on 20 minute intervals.  

 

We did pre-soak the dried apricots for the dough liquid and the chia seeds so that we could put these seeds into the dough without them stealing all the liquid.  The Apricots were squeezed to get the liquid out and then paper towel dried after they soaked for 24 hours in the fridge  We wanted to make sure they weren’t going to transfer any extra liquid to the dough.   My wife drank a half a can of coconut water before she decided she didn’t like it so Lucy used some of it for the dough liquid.

 

The seeds (less the poppy and sesaame seeds), nuts and apricots were added to the mix on the first set of stretch and folds and were complexly incorporated by the end of the 3rd set.  Then the rolling, seeds sprinkling, slicing, twisting and shaping began.  The final donut shaped loaf was bagged and placed in the fridge for a 20 hour retard and baking the next morning.

 

The bread didn’t proof much in the fridge and, when we took it out the next morning,  we set it on the counter for 3 hours to warm up  We then fired up  Big Old Betsy to 500 F and readied the Mega Steam.  Once the oven hit temperature we put the steaming apparatus on the bottom rack and in 15 minutes the stones were at temperature and the steam was billowing.

 

We slid the dough onto the bottom stone with a peel while turning the oven down to 465 F for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection until the bread registered 208 F on the inside.

 

It puffed and browned up nicely and came out of the oven crunchy.  We will have to see how this beautiful loaf on the outside looks on the inside and how it tastes once we cut it for lunch.  This bread is delicious.  The crumb came out fairly open for a 50% whole grain bread with so much other stuff in it,  was very soft and moist too.  It made a fine baconaise, black forest ham, smoked Gouda, lettuce and tomato sandwich to go with the bow tie pasta, assorted fruits, veggies and salad.  You can't buy this bread anywhere but if you could it would be sold out:-)  So treat yourself and your loved ones by making one of  your own  - a perfect bread for the holidays.  For those who aren't into sour bread, this one fits the bill as the YW mutes the tang. 

 

Formula

Cherry Yeast Water / SD Levains

Build 1

Build 2

Total

%

5 Week Retarded Rye Starter

8

0

8

1.81%

AP Flour

47

0

47

14.97%

MG 13% Extraction

33

45

78

24.84%

Cherry YW & Water (Build 2)

47

78

125

39.81%

Total

135

123

258

82.17%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

129

41.08%

 

 

Water

129

41.08%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

29.12%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

87% Extraction Multigrain

168

53.50%

 

 

KA Bread Flour

146

46.50%

 

 

Total Dough Flour

314

100.00%

 

 

 

 

 

 

 

Salt

9

2.03%

 

 

Apricot 190, Coconut Water

228

72.61%

 

 

 

 

 

 

 

Dough Hydration

72.61%

 

 

 

Total Flour w/ Starter

443

 

 

 

Liquid w/ Starter

357

 

 

 

 

 

 

 

 

Hydration with Starter

80.59%

 

 

 

Total Weight

1,001

 

 

 

Whole Grain %

55.53%

 

 

 

 

 

 

 

 

Dried Apricots

56

17.83%

Dry

 

Mixed Seeds

80

25.48%

 

 

Hazelnuts & Almonds

56

17.83%

 

 

Total Add Ins

192

61.15%

 

 

 

 

 

 

 

Multi whole grain mix is 56 g Sonoran White, 28 g each:

 

Kamut, spelt, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 112 g wet.

 

 

 

 

 Lucy reminds us to not forget the salad

 

 

 

dabrownman's picture
dabrownman

We needed some buns for tonight's monthly hamburger and sausage feast.  Sadly,  my wife won't be around for dinner meaning that I can really have a feast. if i want to pay the price later with some wrath coming my way!  It was 64 F this morning so Lucy was a little more feisty than usual so she sort of winged this one;

We had started the YW levain for Friday's crazy, slightly more than weird, Italian bread bake and noticed we had way too much of it when we put it in the fridge for a 24 hours snooze after it doubled.  So we used some of it for these buns.

For once we started then early enough in the day to let them properly ferment and proof before egg washing them twice , sprinkling on some poppy seeds netween washings and baking them a 350 F convection for 18 minutes.

The total dough weight was 415 g (105 g each for the 4 buns).  We used 2% salt,  1 egg, 1 tsp of sugar and 4 T f butter to go long with the 20% levain, All AP dough with 65% milk ( I used NFDMP and water).  I didm't make a spreadsheet for these buns and just went by feel as I slapped and folded them 3 sets of 7, 2 and 1 minute and then did 3 sets of stretch and folds - all with 30 minute rests.  After a 3 hour bulk ferment we shaped them and did a 4 hour final proof at 82 F.

These are some fine buns and the best we have managed to date.  Beautful crust and a soft, moist, open, shreddable crumb.  No complaints after eating a burger for dinner - just deicious with cheddar cheese, green onion and bacon inside the burger, caramelized onion, mushrooms and Hatch green chilis. blue cheese, tomato and lettuce.

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