The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

Lucy, being a German Baking Apprentice 2md Class in fairly good standing when she isn’t sleeping, came up with what she thinks is a fitting healthy and hearty bread that, if actually baked back in the 15th and 16th centuries would, all by itself, explain this one armed knight’s long life, clean behind and possibly account for his missing arm - especially if he washed it down with too many very dark, high alcohol European brewskies.  Lucy does have a thing for men with Von in their name since she is a real Von Snigglefriz herself.

 

First off, the bread had to be 100 whole grain and sourdough.  No tough, self respecting, one armed knight would be caught dead eating fluffy, white, Wonder Bread.   Second, some of the grains had to be ancient varieties that might have been found around that time, native to Germany or called dinkel which rhymes with dackel.  So Lucy picked, rye, spelt, farro, Kamut, barley and wheat.

 

Third, since the water was poisonous back then, folks drank beer to keep from having ….dirty arses!  But knights didn’t drink woosie low alcohol German lagers, they drank high alcohol dark beers with real oooopphhh to them like the one Lucy chose for the dough liquid -  a very dark Grand Imperial Porter at 8% alcohol made in Poland which itself was part of Germany at the time and several other times too.  This beer is not for the feint hearted nobility and had a very strong, assertive flavor fitting for the toughest knight.

 

Fourth, for a bread to be considered hearty and healthy, especially one that made knights seemingly live forever even with appendages and possibly appendices missing, it needs to have healthy seeds packing the inside.   Lucy picked wheat sprouts, pumpkin and  sunflower seeds, chia and  lots of flax seeds since clothes were made from flax back then too.  Nothing is too small and insignificant for Lucy not to lend a lessened understanding of it in the end.

 

The grilled salmon for the tacos earlier this week were used for today's breakfast schmear below.

With the bread concept set on parchment, the paper of the day that we now use for baking bread, we set about getting it all organized even before we knew what Karin’s challenge was going to be exactly.   We ground the whole berries on Tuesday and sifted out the 15 extraction of hard bits to feed the levain on Wednesday. 

 

The levain was our usual 3 stage build and by using the 15% hard bits for the feed  they would be as wet for as long as possible and hopefully not cut the guten stands as much as they could.   We used our Ancient Age Rye Starter that had been in the fridge for 8 weeks - it was very sour and nearly gone!.  The first stage of the levain build was 2 hours and the 2nd stage was 3 hours when it doubled in volume.  We refrigerated the  levain for 24 hours after it rose 25% after the 3rd feeding.

 

The next evening we autolysed the 85% extraction multigrain flour with the Polish Grand Imperial Porter for 1 hour with the pink Himalayan sea salt sprinkled on top so it would not be forgotten.  It took 3 hours for the levain to warm up and then double again once it was retrieved from the fridge.  Once the levain hit the mix we did 3 stets of slap and folds for 7, 1 and 1 minute each on 20 minute intervals.

 

We then did 3 sets of stretch and folds on 20 minute intervals.  The sprouts were added during the first set and the rest of the seeds were added during the 2nd set.  By the 3rd set, everything was evenly distributed and this dough was well packed with seedy goodness.  This dough was a little stiffer than our usual and could easily have taken another 5% water to get to 90% hydration - no worries. - and what we will do next time.

After a 20 minute rest, we pre-shaped and then shaped the dough into our normal squat oval fit for the mini oven, placed it in a rice floured basket, bagged it and put into the 36 F fridge for a 12 hour retard.  This bread is past the maximum weight and size we usually put into the little blistering beast so we hoped for the best and figured that if the top got too dark we would just turn it over with our remaining good arm.

 

We let the dough warm up on the counter for an hour and half but it still wasn’t proofed enough for these old eyes to be ready for the oven so we gave it another 30 minutes on the counter before firing up the Mini Oven to 500 F and getting (2) of Sylvia’s steaming cups boiling in the microwave.  Total counter proof was 2 hours and 15 minutes. 

 

We upended the dough onto parchment on the top lid of the mini’s vented broiler pan and slashed it twice with an appropriate heavy battle sword which was too big for Lucy to lift.   The steaming cups went on the lid catty corner and then we slid the whole shebang into the tiny oven - it was a close fit.

 

We steamed it for 15 minutes and turned the oven down to 450 F after 2 minutes ointo the steaming process.   Then we took out the steam, turned the oven down to 425 F convection and continued to bake for another 15 minutes until the bread hit 205 F on the inside.  We did turn it over for 5minutesto make sure the top didn't burn.  We let the bread rest for 5 minutes in the now off oven to crisp the skin and then it was removed to the cooling rack.

 

The left over grilled salmon when mixed with cream cheese made for a fine schmear on this bread for today.s breakfast that was served with a ripe banana, mango, strawberries, cherries, blueberries and Denver omelet made with caramelized onion and mushrooms, some fresh red pepper, smoked Gouda and pepper jack cheese.

 

The bread sprang, bloomed and browned OK just barely well enough and developed the little blisters on the crust that the MO is so adept at making on whole grain breads.  The crumb was not as open as we wanted but it was dark,  soft and moist and attractively decorated with seeds.  The taste was exceptional and medium sour as the distinctively assertive porter taste powered through for once.  We estimate the dough was about an hour under proofed but we ran out of time.

With racks of ribs in the smoker,  potato salad and beans to make and my daighter's boyfriend coming into town to drive her to Texas and AP school later tonight - the dough got as much proofing time as life would allow.  We love the taste of this bread.  After reading about Götz von Berlichingen risking life and limb,  I'm positive that knights use to fight over less substantial things thaqn a good bread in the old days.

 

Formula

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

8

0

0

8

2.01%

15% Extraction 6 Grains

8

16

32

56

14.07%

Water

8

16

32

56

14.07%

Total

24

32

64

120

30.15%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

60

15.08%

 

 

 

Water

60

17.65%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total Flour & Water

16.09%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 6 Grain

338

84.92%

 

 

 

 

 

 

 

 

 

Salt

8

2.01%

 

 

 

Porter

280

70.35%

 

 

 

Dough Hydration

82.84%

 

 

 

 

 

 

 

 

 

 

Total Flour

398

 

 

 

 

Water 60, Porter

340

 

 

 

 

 

 

 

 

 

 

Whole Wheat Sprouts

50

12.56%

 (dry weight)

 

Pumpkin & Sunflower Seed

50

12.56%

 

 

 

Chia Seeds

25

6.28%

 

 

 

Ground Flax Seed

25

6.28%

 

 

 

Total Add Ins

150

37.69%

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

100.00%

 

 

 

 

Total Weight

896

 

 

 

 

Hydration w/ Adds

85.43%

 

 

 

 

 

 

 

 

 

 

The 6 whole grain mix is 50 g each of: spelt rye,

 

 

 

Kamut, farro & barley and 150 g of wheat

 

 

 

 

Lucy says not to forget the salad 

dabrownman's picture
dabrownman

Ever since Sylvia posted her wood fired calzones we have been making them at least once a month.  These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.

The crust was starter with 100g each of AP flour and yeast water with a couple three pinches of ADY and 10 g of 6 week old rye sour starter.  We didn't have as much time as usual so we made sure the levain would be very active -quickly!  After it had risen 100% we added it to 400 g of AP 1.8% salt and enough water, 252 g, to get it to 70% hydration.

We did 6, 1 and 1  minutes of slap and fold sessions 20 minute apart and 3 sessions of  stretch and folds fromt the compass points also on 20 minute intervals.  Then we let it bulk proof on the counter for 4 hours before shaping them in to ovals with a rolling pin.  My daughter stuffed and folded them which is why they look so good and I egg washed them and slashed them 3 times each and loaded them onto parchment on a peel.

 

Here is the bottom of one piece before it was inhaled.

They were so big they barely fit on the rectangular baking stone in Big Ole Betsy who was waiting at 500 F with no steam.  We slid them off the peel onto the stone and then after 2 manures we turned the oven down to 450 F and baked them for another 8 minutes before turning them 180 degrees on the stone and turning the oven down to 425 F - convection this time.  In 15 minutes they were done, bottoms more crisp than the tops, and transferred to a cooling rack for 5 minutes before serving.  They were still too hot to eat though.  They looked fantastic and tasted great.  Just as good as a pizza.

The last of Ian's bread made a fine breakfast this morning and monsoon has arrived so....... the sunsets are better!

 

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dabrownman

Yes, they really did find einkorn in the tombs of the Pharaohs…..but it was the Italians really messed up farro for the English speaking.   Farro, for Italians, comes is 3 sizes that are based on the size of the grain kernel.  Small is einkorn, medium (the most common farro) is emmer and the large size spelt.

 

When Italians say farro we have no idea what they are talking about except that it isn’t a Pharaoh. If they say farro grande you know they are talking about spelt.  IF they say farro itsy bitsy they are talking about einkorn but, if they say just plain old farro, which is most of the time then they are usually talking about emmer but not always depending on where you are in Italy.

 

Lucy and some left over ancient grains (einkorn and emmer) from the Plotziade 2 bake so she decided to add spelt to them so if an Italian walked in on us in the kitchen she could say she was making farro bread and no matter where they were from in Italy, they might know what she was baking if they spoke German or Swedish.

 

In any event to get back bread baking, Lucy whipped up a bread recipe that was mainly whole grain Farros of the 3rd Kind with a touch of AP to ensure it wouldn’t take over the world .   We kept the levain to 12.5% of the weight of the total flour and water in the dough to try to not the dough over proof during the 12 hour retard in the fridge.

 

We milled the 3 farro types and then sifted out the hard bits to get 15% extraction that we fed to the 6 g of rye sour starter in 3 stages to make the levain.  The starter has been in the fridge for 6 weeks and we were getting down to the end of it - so it should make some very sour bread –just the way we like it.

 

The first stage build was 2 hours and the2nd stage was 4hours where the levain doubled and the 3rd stage doubled in 3 hours.  Usually we would retard levain after the 3rd feeding for 24 hours once it rises 25% but we were a day late getting th levain started on Thursday morning instead of Wednesday morning. 

 

We needed some bread for breakfast this morning and who knew that the Ian's bread, that has been in the freezer for 6 months, would turn up.- very nice to eat a bread so different that ones you make.  Yesterdays lunch wasn't bad either.

We autolysed the dough flour and water for 11/2 hours with the salt sprinkled on top.  When everything came together after a short mix with the spoon to incorporate the levain, we did 3 sets of slap and folds, 15 minutes apart, of 8, 1,l 1 minute.  The wet dough quit sticking to the counter at the 6 minute mark.

 

We were struck by the beautiful brown color that these whole grains imparted to the dough – very rich, attractive and perfect for Brownmen everywhere.   We then did 3 sets of stretch and folds from the compass points - also 15 minutes apart.

 

After a 15 minute rest, we pre-shaped and then shaped the dough into a squat boule, placed into a small basket, wrapped in a trash can liner and put in the fridge for 12 hours.  Since we are baking in the mini oven for the summer, we need to keep the size of the dough down to 750 g or less, shaped as an oval,  in order to fit well and still get (2) of Sylvia’s Steaming Cups in there too.

 

Today's sandwich with this bread for lunch was exceptional - a mix of bologna and grilled chicken.  The next morning got the mini oven heated too 500 F regular bake setting and the steaming cups boiling in the microwave.   We took the dough out of the fridge, upended it on parchment on the mini oven’s vented broiler pan top, slashed it and put the steaming cups catty corner.   We then slid the whole assembly into the mini oven.

Two minutes later we turned the oven down to 475 F until the 12 minutes of steaming was complete.  We then took out the steaming cups and turned the oven down to 425 F, convection this time and continued to bake for another 12 minutes until the bread was well browned and reaches 210 F on the inside.

 

We eat some kind of grilled chicken at least twice a week since we just love it so much.  This one was boneless skinless thighs served with Indian rice, steamed veggies and a salad.

It sprang well but instead of blooming the two ends closest to the steam cracked open pointing to some fairly serious under proofing if proofing is something to be taken seriously.  The crust developed the small blisters the mini oven is famous for putting whole grain breads.  Not a great looking loaf but the spring points to a fairly open crumb.

 

Sure enough the crumb was open, soft, moist and glossy.  It also was a beautiful shade of brown not often seen around here except in high whole grain breads.  The more spelt than usual really brought out the color.  The best part was the taste.  This bread tastes great – uniquely so.

 

It’s o earthy, deep and complex – sour but not too much.  Lucy thought about putting some honey into the mix to counteract the bitterness of the whole grains but thought better of it and I’m glad she did.  This bread has a sweet undertone which is weird for  sour bread.  Just delicious and we can’t wait to make a 100% whole grain version

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

6

0

0

6

1.57%

15% Extraction 3 Grains

6

12

24

42

10.97%

Water

6

12

24

42

10.97%

Total

18

24

48

90

23.50%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

45

11.75%

 

 

 

Water

45

14.52%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

12.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 10 Grain

238

62.14%

 

 

 

AP

100

26.11%

 

 

 

Dough Flour

338

88.25%

 

 

 

 

 

 

 

 

 

Salt

8

2.09%

 

 

 

Water

265

69.19%

 

 

 

Dough Hydration

78.40%

 

 

 

 

 

 

 

 

 

 

Total Flour

383

 

 

 

 

Water

310

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

73.89%

 

 

 

 

Total Weight

701

 

 

 

 

Hydration w/ Adds

80.94%

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

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

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

5/26/2014 - Memorial Weekend Pizza - 2014

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

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

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

 

 

2013 The Fresh Loaf Dabrownman’s Blog

 

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

 

2012 The Fresh Loaf Dabrownman’s Blog

 

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

 

dabrownman's picture
dabrownman

This is the same dough we used for the Italian YW buns we will have tonight with put Italian hamburgers.  The only difference was this half of the dough was retarded overnight.  Here was the bun post if you want to know the method and recipe. 

http://www.thefreshloaf.com/node/38836/italian-yeast-water-buns

 

This YW dough had parmesan, pecorino, garlic, sun dried tomato. re-hydrated dried minced onion with a mix of fresh herbs (rosemary, sage and basil) for the add ins – our usual pizza mix.  The flour portion was a mix of farro, spelt rye and wheat with 22% whole grains.

 

But this dough was way more wet than our usual pizza crust and, as a result, more extensible yet still strong.  We loved to work with this dough.  We were able to get it very thin without rolling, the thinnest yet.  Since it was not sour my wife loved it saying it is the best yet.

 

We had some fresh mozzarella, shredded mozzerella, parmesan and pecorino for th4e cheeses.  Fresh red and green onions, red bell pepper, crimini, button and shiitake mushrooms for the veggies , hot Italian pepperoni for the sausages and fresh basil and sage  for the herb- also a nice mix.  Lucy made her killer pizza sauce. too

 

I have to agree with my wife.  This is the best pizza crust t date.  We finally found one we like better than our SD Focaccia Romano recipe.   It is super thin, crisp and tasty.  This crust has a crunchy rim and there is no sag, slouch or droopy soggy mess to the slices.   You aren’t folding these up to eat unless you want to crack them.  The bottom browned beautifully on the stone

 

A blueberry pie seemed like a good dessert for pizza night.  It was delicious!

We baked them on parchment, on a stone heated to 500 F on the grill - our favorite way to make the best pizza that we have in our home.  We made (2) 200g  pizza crusts  from 400 g of left over dough.

If one breakfast isn't enough.... how about 2.

 

 

dabrownman's picture
dabrownman

We are having some Italian themed hamburgers tomorrow with some Italian sausage mixed with the beef, some gorgonzola cheese and green onion.  So we needed am Italian themed bun to go with it.

 

We took at the King of Buns last bake to see if it was Italian but it wasn’t.  Still, we used it as sort of base to step off into the abyss with some changes.  W didn’t use any sourdough and subbed YW instead.

 

We didn’t use most of the flours either and subbed AP and 81% extraction wheat, spelt, farro and rye instead.  I think Ian had some rye in there somewhere.  Ian used milk for most of the liquid and we used water – at least they were both liquids.

 

Where we really stuck together was the salt, honey and olive oil but Lucy used different percents for them.   We also didn’t follow any of Ian’s fine methods times or procedures even though it wasn’t for a lack of not wanting to - they are certainly good ones.

 

I think it is Ian’s spirit that Lucy channels when she is doing a bun recipe.  I mean, how can you not like that man’s buns?  ….After all he is the King of Buns.  One of the great things about Lucy is that she appreciates Ian sticking up for her when I’m harsh and she does love Max and Lexi and would love to get to know those cats a lot better.

 

We did a single stage build for the YW levain and then refrigerated it for 24 hours after it rose 100%  then we did the 2nd stage build and once it rose 25% we refrigerated it again for 24 hours,  it doubled again in the fridge.

 

We autolysed the dough flour and the water for an hour, with the salt on top, as the levain warmed up on the counter.  Once everything came together we did 3 sets of slap and folds of 8 , 2 and 1 minute all spaced 15 minutes apart.  The dough quit sticking to the counter at the 10 minute mark.  We incorporated the honey on the 2nd set and the olive oil during the 3rd set.

 

Then we did 3 sets of stretch and folds also on 15 minute intervals where the garlic, herbs, re-hydrated onions and sun-dried tomato was incorporated on the first set and the pecorino and parmesan cheeses went in on the 2nd set.  By the end of the 3rd set everything was well incorporated.

 

Once all the dough manipulation was done we shaped 400 g of the dough into 100 g balls and then mooched the top of them down to create thin buns since we hate thick buns that aren’t enriched with milk and butter.  These buns got an egg glaze with sesame and poppy seeds

 

They proofed for 3 hours in a bag on the counter before another egg wash and going into the mini oven at 450 F for 5 minutes with some water thrown into the bottom.   Then we turned it down to 425 F for 5 minutes before turning it down to 425 F, convection this time to brown up the crust.  In a total of 18 minutes the rolls were done and read 208 F on the inside.

 

They browned up well and puffed themselves up some too.  We cut one open and, even though thin, they are open, moist and soft on the inside.  Can’t taste one till burgers are grilled tomorrow night but how bad can they be?  They smell pretty tasty.  The girls will like that they are not SD for a change.

 

Formula

Yeast Water Build

Build 1

Build 2

Total

%

Yeast Water

100

 

100

22.83%

50% Whole Multigrain Mix

0

25

25

5.71%

Water

0

25

25

5.71%

Total

100

50

125

28.54%

 

 

 

 

 

Yeast Water Levain

 

%

 

 

Flour

125

28.54%

 

 

Water

125

28.54%

 

 

Starter Hydration

100.00%

 

 

 

Levain % of Total

30.64%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

81% Extraction Multigrain

169

38.58%

 

 

AP

144

32.88%

 

 

Total Dough Flour

313

71.46%

 

 

 

 

 

 

 

Salt

8

1.83%

 

 

Water

225

51.37%

 

 

Dough Hydration w/o starter

71.88%

 

 

 

Tot. Hydration  w/ Starter

79.91%

 

 

 

 

 

 

 

 

Total Flour

438

 

 

 

Water

350

 

 

 

 

 

 

 

 

Total Hydration with Adds

81.05%

 

 

 

Total Weight

816

 

 

 

 

 

 

 

 

Whole Grains

22.15%

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Olive Oil

10

2.28%

 

 

Honey

10

2.28%

 

 

Total

20

4.57%

 

 

 

 

 

 

 

1/4 C Each of Pecorino & Parmesan Cheeses

 

 

 

1 Clove or Garlic

 

 

 

 

1/2 T of Sun Dried Tomato

 

 

 

 

1 T of Fresh Herbs - Rosemary, Sage & Basil

 

 

 

1 T Re-hydrated Dried Minced Onion

 

 

 

 

81% Multi-grain is: Spelt, Wheat, Rye & Farro

 

 

 

 

 

 

dabrownman's picture
dabrownman

This week the stiff rye sour has been in the fridge for 4 weeks, 672 hours at 36 F, and it is ready to make some sour bread.  The sour come not so much  Its not so much that it is cold but that it is cold for a very, very long time with plenty of food to eat allowing LAB to reproduce at 3 times the rate of yeast..

 

We have been making some whole grain breads getting ready for Plotzaide 2 Ancient Grain bake.   But instead of using an 8,9 or 10 grain mix this time we went with one of our favorites, not that they all aren’t spelt, farro, rye and wheat.   We also reduced the whole grain amount too.

 

We used the sifted out hard bit  19.66% portion of these home milled whole grains to feed the starter and make the levain that came from an original mix of 40 g each of farro, rye and spelt berries and 180 g of whole wheat berries.  The starter loves to feed on these hard bits and we like to get them as wet for as long as possible to reduce cutting of gluten strands.

 

We did our usual increasingly larger 3 stage levain build.  The kitchen was at 86 to 88 F.   The first stage was 2 hours long and the 2nd stage doubled in 3 hours.  We refrigerated the levain for 48 hours after it had risen 25% after the 3rd feeding.  It finished doubling in the fridge and all we had to do was let it warm up on the counter.

 

The levain ended up being 17’5% of the total weight of the flour and water.  We wanted less levain but we got more extraction the than 85% we were shooting for which caused a larger levain than we planned and we refuse to waste any food around here - no worries we just made a larger levain which just make things happen a little faster than planned.

 

We did a 1 hour autolyse of the dough flour and water, no salt and no levain, but we did sprinkle the salt on top pf the autolyse dough ball so we wouldn’t forget it.  After mixing in the slat and then the levain, we did  3 sets of slap and folds of 8, 1 1 minute spaced 20 minutes apart.  The wet dough quit sticking to the counter at the 8 minute mark.

 

Once the slapping was over we did 3 sets of stretch and folds, from the compass points only and these too were spaced 20 minutes apart.  We decided to do a 9 hour bulk retarded ferment in the fridge rather than our usual shaping, basketing and bulk proofing in the fridge.

 

It rose nicely in the fridge while chilling and we let it warm up on the counter for 1 1/2 hours before shaping into a squat oval to fit the rice floured basket and leaving it to final proof on the counter at 88 F for 1 ½ hours.

 

We preheated the mini oven to 500 F and got 2 of Sylvia’s Pyrex steaming cups half full of water, with a dish rag inside, boiling in the microwave.  After un-molding the dough onto parchment on the mini’s top, vented, broiler pan lid we quickly slashed it once and into the MO it went.  No more heating Big Old Betsy up until October.

My daughter made a fine portobella mushroom dinner.  They were stuffed with caramelized onion, Gorgonzola and Italian sausage.  Lucy says never ever forget a good salad for lunch and dinner.

 After 2 minutes we turned the MO down to 475 F to finish out the total 12 minutes of steam.  Once Sylvia’s Steam came out, we turned the MO down to 425 F, convection this time to dry out and brown the crust.   In 15 minutes the bread was done - 27 minutes total.

 

Nothing wrong with Andouille and hot links with grilled sweet potato as long as you can back them up with some blue chese and green onion sliders!

Monsoons are only a month away now.

It sprang back some and bloomed a little after the slash but it did spread a lot too since this was a wet dough - another reason to do a long, cold, final proof in the basket.  The crust developed small blisters and it browned well enough.   It came out of the oven very crunchy.

 

Late Spring means rectangular blueberry pie with a puff past lid and a gorgeous apricot galette with a strawberry center.

Then there is Brownman's stuffed chicken breast.  It has blue, smoked Gouda and pepper jack cheese, bacon, caramelized onions, red pepper and mushrooms topped off with fresh sage, basil, rosemary and Swiss chard inside.  Sometimes lunch is nice caramelized onion and mushroom soup piked with Andouille sausage, smoked chicken, Irish ancient cheddar and fresh basil flowers....and that fine whole grain baguette!

The crumb came out more open than I thought it would.  It was soft, moist and glossy.  But by far the best part is that this is the best tasting bread we have made in a long time…… and that is saying something.  It made a great bologna, pepper jack cheese and tomato sandwich for lunch.  If you want a nice multi-grain 50% while grain sourdough, give this one a try.

Lunch can be pizza too!

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

8

0

0

8

2.04%

19% Extraction 3 Grains

8

17

34

59

15.01%

Water

8

17

34

59

15.01%

Total

24

34

68

126

32.06%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

63

16.03%

 

 

 

Water

63

19.81%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

17.52%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

330

83.97%

 

 

 

Dough Flour

330

83.97%

 

 

 

 

 

 

 

 

 

Salt

8

2.04%

 

 

 

Water

255

64.89%

 

 

 

Dough Hydration

77.27%

 

 

 

 

 

 

 

 

 

 

Total Flour

393

 

 

 

 

Water

318

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

50.00%

 

 

 

 

Total Weight

719

 

 

 

 

Hydration w/ Adds

80.92%

 

 

 

 

 Lucy says see ya next Friday

 

dabrownman's picture
dabrownman

After seeing Phyllis’s fine baguettes based on David Snyder’s San Joaquin recipe this week, we decided that we would do some baguettes to practice slashing - it’s been at least a year.  Plus the he date of Lucy’s Mom’s untimely death is approaching and that requires some kind slashing, no matter what, in her honor – lighting a candle just won’t do.

 

We had left over 15% extraction of a 10 grain mix that we sifted out for last week’s bake and used most of that to feed this small levain.  The seed was no 3 weeks old in the fridge so the sour should really start coming though.   The small amount of 15% extraction in the dough was autolysed for 4 hours and the rest f the dough flour was autolysed for 2 hours.

 

By the time the mix came together we figured we were at an equivalent of 67% whole grains.  Here is how we got there.   Millers consider 72% extraction ‘straight flour’, the least white of all the white flours and this is the flour that with further sifting produces all the other patent flours that are more and more white – and less whole grain.

 

Since 85% extraction is roughly half way to straight flour’s 72% extraction, the calculation of the 15% extraction to the rest of the flour gets you to 67% whole grain if your math is a poor as mine and why the 80% hydration for this recipe really isn’t that wet at all - it could have taken more water easily.

 

Lucy loves the pattern that the towels left in the baguette skin that carried over even after baking.

We did our usual 3 sets of slap and folds but cut them back to 5, 1 and 1 minute and we did 3 sets of stretch and folds from the compass points.  All the iterations were done on 20 minute intervals.  After a 20 minute rest the dough was divided in half for 2 baguettes and they were pre-shaped and then shaped. 

 

The of the shaped baguettes was placed into a rice floured kitchen towel couche that was molded into the double barreled bamboo thingamajig doohickey that is perfect for this kind of strange bread making that we try to do as little of as possible.

 

Into a trash bag and into the fridge it went for a planned 14 hour retard.  If it needs more time to fully proof in the fridge, no worries, since Lucy and I have all of the thingamajig doohickey stuff to clean and put so away so that hopefully we won’t be able to find it ever again.

 

Finally got around to the GMA's home made tomato soup made with home grown tomatoes.  Just delicious even when 104 F outside and no baguettes to dunk in it!

 Once Lucy though the dough was properly proofed, we dumped it out of its proofing contraption onto parchment on a peel and slashed them before putting them into preheated 550 F oven, billowing with Mega Steam on the bottom stone.  After 2 minutes we turned the oven down to 475 F.

 

A nice lunch with this baguette and home smoked chicken .  Delicious!

After 8 minutes of steam we took it out and turned the oven down to 425 F, convection this time.  In another 12 minutes, the bread was done reading 212 F on the inside and it was removed to the cooling rack.  It was crisp, sprang, bloomed and browned well with the small blisters associated with a high whole grain bread but, no ears since I held the blade at 90 degrees to the top of the bread to see if it really made a difference rather than at 30 degrees - and you can see it does.  Will have to wait on the crumb till after lunch.

We love sandwiches made with a baguette style bread because the crust stays crispy after it cools and the crunch is so tasty. The crumb was moderately open for a bread of higher whole grains.   It was also soft, moist and  glossy.  The taste was the best part though.  Deeply grain flavored with a medium sour too.   Not mush else to say except we do like this bread very much and you would too! 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

6

0

0

6

1.60%

15% Extraction 10 Grains

6

12

24

42

11.17%

Water

6

12

24

42

11.17%

Total

18

24

48

90

23.94%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

45

11.97%

 

 

 

Water

45

14.90%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

13.12%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

15% Extraction 10 Grain

31

8.24%

 

 

 

LaFama AP

300

79.79%

 

 

 

Dough Flour

331

88.03%

 

 

 

 

 

 

 

 

 

Salt

8

2.13%

 

 

 

Water

257

68.35%

 

 

 

Dough Hydration

77.64%

 

 

 

 

 

 

 

 

 

 

Total Flour

376

 

 

 

 

Water

302

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

67.15%

 

 

 

 

Total Weight

686

 

 

 

 

Hydration w/ Adds

80.32%

 

 

 

 

  And Lucy says never forget the salad!

dabrownman's picture
dabrownman

Like everyone else around her, at least those who count, Lucy loves pizza just about more than she loves pumpernickel. It is a closer race than one might think.   We usually start off the weekend with grilled salmon on Friday night.

 

Then Saturday we do something Mexican, this year was grilled pork that was then made carnitas style by sautéing it with bacon fat in a cast iron skillet to really bring out the tastes of old Mexico.

 

Sunday night is reserved for pizza.  This year we made the crust a little bit different with some Desert Semolina from Hayden Mills, mixed with our favorite tortilla AP flour from La Fama with a combo levain of YW and Rye Sour.  Today is smoked ribs and chicken thighs in memory of those who died fighting to protect us and to let us do as we please today.

 

Don't forget breakfast and lunch.

.An added bonus, our daughter is off to Seattle and Vancouver to visit a sorority sister which leaves the cooking and baking field wide open this weekend to try something a new way.   You would think that being young you would be less set in your ways but our daughter likes her food made the traditional way she grew up loving - especially for holidays.

 

For the pizza, Lucy made a levain of 10 g of rye sour, 66 g of LaFama AP and 66 g of YW and let it sit out overnight for 8 hours.  it easily doubled over that time.  Then she mixed up 50 grams of Desert Durum and 350 g of LaFama with 260 g of water, 10 g each of salt and sugar and added them to the levain.   We let the shaggy mass let it sit for 30 minutes.  This gave us a 70% hydration dough.

 

Lucy then added 20 g of olive oil and did 3 sets of slap and folds on 5, 2 and 1 minute on 20 minute intervals and 3 sets of stretch and folds from the compass points only - also on 20 minute intervals.  The dough was then refrigerated for 6 hours.  We warmed it up for 2 hours before forming 3 dough balls – freezing one for later ala Phyllis.

 

Once it warmed up the dough was formed into crusts on parchment easily, ala Ian, since we had planned on not doing a par bake of the crust  - also no rosemary, sun dried tomato or garlic in the dough and no mojo de ajo spread on top of the crust either so we are getting far a field from the taste an method of our regular pizza dough. 

 

The toppings were a little different.  Andouille sausage replaced the hot Italian one.  Store bough pepperoni replaced the home made one.  We caramelized the Andouiille first and then the red onion, crimini and button mushrooms all together, instead of separately, in the fat .  We didn’t caramelize the hot chili and pepper mix of yellow banana, Serrano, Poblano, Hatch green and jalapenos.  The green onion and the red bell pepper were left fresh.

 

We only used the standard 3 cheeses of mozzarella, Pecorino and Parmesan.  There was some fresh basil flowers from the back yard but we forgot to put them on.  We were very hungry and when hunger strikes around here we forget who we are… much less if there was basil to go on top.  I’m not sure Lucy remembers who she is even today.

 

We like our pizza crust very thin, as thin as a cheap paper plate and so crisp it doesn’t bend or fold like NY style pizza.  We want it to crunch when you bite into it even if it is cold.  We also like them loaded up which makes the crunch part tough and why we normally par bake the crust for 3 minutes.

 

In the smoker they go - can't wait for them to get done later today!.

This curst came out perfect even without the par baking but it took 8 minutes at 550 F to get it just right and not burn the crust - top or bottom.  My wife loved this pizza and I thought it was almost as good as Lucy can make it, except for out SD version that has the herbs garlic and sun dried tomato in it – and mojo de ajo on it.

Lucy says not to forget the salad!

Hopefully the ribs and chicken will turn out all right to cap off a fine Memorial Weekend.  Hope yours was just a good as Friday's sunset.

 

dabrownman's picture
dabrownman

Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof.  It made good bread but not the best.

 

Then I went to slap and folds for gluten development, then stretch and folds then 2 hour of ferment followed by a bulk retard of 8 hours, warm up, shape,  final proof and bake.  This worked a little better.

 

Then I went to slap and folds and stretch and folds followed by no ferment at all, shaping then 12 hours in the fridge, warm up and bake.  Better bread again.  But it was easy to over-proof in the fridge so I cut the retard to 10 hours.

 

The other way to add time to the process that would allow for a bulk counter ferment and a longer retard is to cut the levain amount from the 15-20% of the total flour and water weight to something less than 10% in the hopes that the longer time would lead to better flavor without over proofing.

 

The small levain was built over (2) 3 hour stages with progressively greater amounts of flour and water and then refrigerating the levain for 24 hours after it had risen 25% in volume after the 3rd feeding.  It finished doubling on the counter the next day after 2 hours of warm up.

 

So Lucy cut the levain amount to less than 10%, added a 2 hour bulk ferment to the 3 sets of slap and folds of 6, 1.and 1 minute upping the interval to 20 minutes and 3 sets of stretch and folds, from the compass points only,  also on 20 minute intervals.  During the 2 hour bulk ferment, 1 set of stretch and folds were done at the 1 hour mark. 

 

The dough was then bulk retarded in the fridge for 12 hours.  The next morning, after the dough had warmed up for 2 hours on the counter, the dough was shaped and placed into a bran floured basket – something new and allowed to proof on the counter for 2 hours before going into a 525 F preheated oven with  Mega Steam.

 

It steamed for 15 minutes and, once the steam came out, it baked another 10 minutes before hitting 205 F on the inside.  We left in on the stone with the oven off and door ajar until it hit 207 F on the inside when it was removed to the cooling rack.

 

What a great lunch - this was a pate maison sandwich with melted pepper jack cheese and this bread - killer!

It spread out some, sprang and bloomed a little, less than out normal which means over proofing or too wet or both even though the hydration was 2% lower than normal – so I’m guessing over proofing at about 95% instead of 85%. It did brown, but hard to tell with the bran coating if it blistered.  The crust went very soft as it cooled.  Still, the crumb should be fairly open for a 50% whole grain bread but we will not know that until after lunch.

Last Friday's Ancient Grain Plotziade bake for breakfast - this bread is seriously good.

 The crumb came out less open than we wanted sue to it being over proofed.  Thank goodness we were dong this experiment to keep it from over proofing in the fridge and we managed to over proof it on the counter :-)  The crumb was soft and moist -  the crust softened even more.   The taste was complex and deep due to the grains used but it was not as sour as our normal loaf - don't like that but maybe it will be better tomorrow.  It makes a great sandwich bread and the lunch was fantastic. 

More new stuff  this week…..  Lucy was selected by the WonderMill folks to receive a brand new mill, a wonderful one by the way, so that she can complete the Grain Mill Wagon Challenge.   Way to go Lucy!

 

Another breakfast with last Friday's Pumpernickel Ancient bake

Formula

Chicken and pork with spicy quinoa.

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

3

0

0

3

0.70%

15% Extraction 10 Grains

3

12

21

36

8.42%

Water

3

12

21

36

8.42%

Total

9

24

42

75

17.54%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

37.5

8.77%

 

 

 

Water

37.5

11.24%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

9.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Ramona Pima Club

39

9.12%

 

 

 

Haden Mills Farro

39

9.12%

 

 

 

Spelt

39

9.12%

 

 

 

Rye

39

9.12%

 

 

 

Barley

39

9.12%

 

 

 

Oat

39

9.12%

 

 

 

Kamut

39

9.12%

 

 

 

Einkorn

39

9.12%

 

 

 

HadenMillsDesert Durum

39

9.12%

 

 

 

Ramona White Sonoran

39

9.12%

 

 

 

Dough Flour

390

91.23%

 

 

 

 

 

 

 

 

 

Salt

8

1.87%

 

 

 

Water

296

69.24%

 

 

 

Dough Hydration

75.90%

 

 

 

 

 

 

 

 

 

 

Total Flour

427.5

 

 

 

 

Water, Soaker & Scald Water,

333.5

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

50.00%

 

 

 

 

Total Weight

769

 

 

 

 

Hydration w/ Levain

78.01%

 

 

 

 

 

 Our favorite barely grilled Tuna

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