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dabrownman

Ever since Josh posted his Market Week 6 of Pane Maggiore, (modified for more whole grains on his week 24 post) we knew Lucy  had to make this bread some way to get a chance to taste it but, since it was Valentine’s Day she decided to make it two ways.  Here are those 2 posts

http://www.thefreshloaf.com/node/33950/farmers-market-week-6-pane-maggiore

 Farmer's Market Week 24 (Pane Maggiore take??? plus Barley/Oat/Flax Porridge Bread)

 The original Pane Maggiore from is here:

 http://www.ploetzblog.de/2013/06/01/leserwunsch-pane-maggiore/

 

You might wonder what Valentine’s Day had to do with it but it all come down to food and our Valentines.  I decided we were going to really splurge on Valentines Day Dinner this year with a decadent Cioppino - San Franciso Style with lots of seafood including  lobster.  Se we needed some SF style SD to sop up the great sauce from the bottom of the bowl.

 

The problem is that the girls like a more white and less sour SFSD bread  than Lucy and I do - so we had to make two different boules.  Luckily the original recipe Josh used for week 6 is less whole grain than his week 24 version and, since we wanted to try both, this was the perfect time to take these breads to the top of the bake list.

 

Admittedly, both of these breads have way more whole grains and are sourer than the typical Boudin SFSD that you would get on Fisherman’s Warf while devouring your Cioppinio   We usually sacrifice tradition and holes for a version of the bread that has better flavor, health and nutritional characteristics – and this bake was no exception.

 

 The other differences between the two boules was a higher hydration to go with the more whole grains of the larger boule and the various techniques used to bring out more sour in the larger boule.

 

Even though both breads used the same rye stiff sour starter that had been in the fridge for 3 weeks making itself more sour as time went on, the levain for each bread was built differently, one to bring out sour an the other to minimize it. 

 

The levain feed for the sourer, more whole grain version consisted of the 22% extraction sifted out portion of the rye and wheat.   We have found that feeding the sifted out bran and the chunkier portion of the home milled flour to the levain makes for more minerals, enzymes and other nutrients being made available to the wee beasties.   This seems to bring out more sour in our previous experience doing this - but it also gets them wet for as long as possible so that they will be less likely to cut the gluten strands later on during gluten development.

 

The less sour version more white version was fed the 78% extracted portion of the wheat and no rye trying to make the levain les sour.  Both levains were built up over (3) 4 hours stages but the more sour one was kept on the heating pad between 88 and 93 F while the less sour more white version was built at room temperature of 67-71 F.  Cooler room temperatures promote yeast and LAB growth where high temperatures promote LAB over yeast dramatically and make for more sour.

 

The sourer levain was also refrigerated for 24 hours 1 hour after the 3rd feeding when it had risen 25% in volume.  36 F also favors LAB over yeast and makes for more sour.  The less sour levain was not retarded.   When the levain came out of the fridge to finish doubling in went right onto the heating pad.

 

We autolysed each dough for the same amount of time but the sourer dough version’s dry and wet ingredients were warmed on the heating pad before incorporation and kept on the heating pad during the 2 hour autolyse while the smaller more white version had to made due with room temperature to keep it less sour.  But we did add VWG , red and white malt to the smaller loaf with less whole grains. 

 

We did out usual 7, 2 and 1 minute slap and fold sessions 15 minutes apart and then 4 sets of S&F’s 20 minutes apart..  The larger dough with more whole grains and higher hydration felt much more slack than the other dough that had the VWG in it.

 

The more sour dough was left on the heating pas between these 7 dough manipulations so help the sour some more and the other dough was left on the counter under a bowl.  Then it dawned on me that the VWG went into the wrong dough.

 

The dough with higher whole grains and way more AP flour was the one that should have had the VWG.  This accounts for it being slacker compared to the other one that didn’t need any VWG but it anyway.  So if you make these recipes, be sure to switch the VWG from one to the other if you use it at all.  The slack dough turned out fine so it is not required and the other one would have been better without it too.

 

The great thing is that even though the 2 dough were developed and fermented at differing temperatures, it just so happens the yeast reproduce at the same rate at these two temperatures.  This mean s that yeast in both were in sync and the two breads could be baked together at the same time since one was not proofing faster or ahead of the other.

 

We shaped the dough into boules and placed them in identical rice floured basket other than their size, bagged and placed in the fridge for an 8 hour retard.  I didn’t think this would the enough time to proof the dough to 85% based on past experience but it did get to 80% for both of them.

 

We took the dough out of the fridge in the morning to let it warm up and continue proofing while we preheated Big Old Betsy to 550 F with top and bottom stones and readied the Pyrex pan with lava rocks and water to go on the bottom rack when the temperature hit 550 F for Mega Steam.

 

In the 15 minutes it takes for the steam to start billowing the stones have caught up to the air temperature of the oven and their lag time mitigated.  We overturned the baskets onto parchment on a peel and slashed them, one at a time, sliding each separately, largest boule first, onto the stone back left and front right – a tight but nice fit.   As we closed the door, we threw 1/2 C of water onto the bottom of the oven for instant steam.

The great thing about having ciopino for dinner is that it makes a fine soup and salad for lunch the next day. 

 

On two minute increments we lowered the temperature from 550 F to 525, and 500.  At the 6 minute mark we turned the oven down to 475 F for the final 6 minutes of steam After 12 minutes of total steam for the smaller loaf, we removed the steam and turned the oven down to 425 F, convection this time. 

Lucy looked good with her Valetine's bow and hse feels better after her earlier teeth problems earlier this week

We rotated the bread every 5 minutes on the stone to ensure even browning and in 13 minutes, 25 minutes total, the small loaf was 205 F on the inside and it was removed to the cooling rack.  In 5 minutes the larger loaf was also done.

 

A baked smothered breakfast chorizo burrito is always appreciated by the girls.

Both loaves sprang and bloomed well but the smaller loaf that had less whole grains actually browned up one shade darker, even though it was in the oven 5 minutes longer and it also had smaller blisters than the lighter colored more whole grain loaf that has a higher hydration.  We are still working on what makes great blisters every time.

 

Last Firday's bake as a toasted breakfast sandwich of Italian sausage, egg, pepperjack cheese. Minneola marmalade and butter.

When we cut into the inside of each we were immediately stunned how much darker the crumb was for smaller less whole grain bread – the darker color of the crust had carried over to the crumb and then it dawned on Lucy that this one also had the white malt too.  So, it appears that diastatic malt does help with coloring of the crust and crumb by adding extra enzymes to the mix to help release more sugars to brown and caramelize. 

 

This year's Minneolas are some of the best tasting and some are huge!

Both crumbs were fairly open for these kinds of whole grain bread and the higher hydrated more whole grain bread was slightly more open but neither was nearly as open and Josh’s – but he’s a professional too and a much better baker.  Josh really put a bold bake on his week 24 version too that we didn’t do.

 

The bread that was bred to be sourer certainly was but it was not overpowering and the bread that was supposed to be less sour was so but it wasn’t mildly sour either.  When you start with a sour starter, then sour carries over a greater degree in bread that was designed to be less sour the rest of the way.

 

The earlier sunset from the front yard turned into this in back yard a few minutes later,

The less sour version also had a deeper and more complex flavor even though it had less whole grains.   This one was also the one with the red non diastatic malt and they say red malt helps not only the color but contributes greatly to the flavor of the bread as well. 

Can't really see the lighter wholegrain but darker colored version of this bread underneath, but the star of this breakfast is the Spicy Smoked Merguez Sausage.  On the toasted bread is butter, Minneola marmalade and pepper jack cheese with the egg on top with half a banana and half a pear on the side - yummy!  Here is what it looked like underneath but you still can't see the bread:-)

This experiment seems to back this up.  The color and flavor that the malts provided was easily noticeable – a good thing to remember. The next time I cut the amount of red malt we use in the simmering rye berry scald for 100% whole rye pumpernickel…. Lucy can bite me on the ankle.

We understand why Josh likes this bread so much – it is terrific in either version we baked and both will be the perfect foil for tonight’s Valentine Day Cioppino.  Lucy says happy Valentine to Max and his cats I say happy Valentine’s Day to all.

Lucy’s Sour 50% Whole Grain Take on  Josh’s Latest Version of Pane Maggiore

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

5

0

0

5

0.75%

Rye 28% Extraction

0

20

0

20

3.02%

Wheat 28% Extraction

10

0

40

50

7.55%

Water

10

20

40

70

10.57%

Total

25

40

80

145

21.92%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

72.5

10.94%

 

 

 

Water

72.5

10.94%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.65%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Rye

100

15.09%

 

 

 

Whole Wheat

100

15.09%

 

 

 

AP

390

58.87%

 

 

 

Dough Flour

590

89.06%

 

 

 

 

 

 

 

 

 

Salt

12

1.81%

 

 

 

Potato Water 250, Water

500

75.47%

 

 

 

Dough Hydration

84.75%

 

 

 

 

 

 

 

 

 

 

Total Flour

663

100.00%

 

 

 

Potato Water 250, Water

572.5

 

 

 

 

Total Hydration

86.42%

 

 

 

 

Whole Grain  %

49.43%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,247

 

 

 

 

 

Lucy’s Less Whole Grain and Less Sour Version  of Josh’s Maggiore

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

5

0

0

5

1.08%

Wheat 78% Exraction

10

20

30

60

12.94%

Water

10

20

30

60

12.94%

Total

25

40

60

125

27.02%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

62.5

13.48%

 

 

 

Water

62.5

13.48%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

14.65%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

78% Extraction Wheat

122

26.32%

 

 

 

Whole Rye

34

7.34%

 

 

 

Whole Wheat

150

32.36%

 

 

 

AP

95

20.50%

 

 

 

Dough Flour

401

86.52%

 

 

 

 

 

 

 

 

 

Salt

9

1.94%

 

 

 

Water

320

69.04%

 

 

 

Dough Hydration

79.80%

 

 

 

 

 

 

 

 

 

 

Total Flour

464

100.00%

 

 

 

Water

383

 

 

 

 

T. Dough Hydration

82.52%

 

 

 

 

Whole Grain %

41.10%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

80.10%

 

 

 

 

Total Weight

869

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

2

0.43%

 

 

 

Red Rye Malt

2

0.43%

 

 

 

VW Gluten

10

2.16%

 

 

 

Total

14

3.02%

 

 

 

 

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dabrownman

This bread is a different version of a formula that Lucy dreamt up back last May that we liked very much and can be found  here: 

http://www.thefreshloaf.com/node/33480/dark-russian-jewish-deli-rye-porter-onion-sprouts-and-aromatic-seeds

 

We dropped; the rye spouts, cocoa and instant coffee, 6 grain cereal whole oat and white malt completely while adding; whole wheat, rolled oats, prunes, chia seeds and expensive mixed nuts (pecan, Brazil, hazelnut and almond).  The toadies changed in that they had; wheat and oat bran, wheat germ, 6 grain cereal and quinoa in them this time and the whole grain was dropped for 60% to 50%.


We upped the aromatic seeds this time too because they were too subtle last time and we have grown to like them more too.  Lucy hates just about everything bread wise except pumpernickel it seems but, she was at the Vet getting her teeth cleaned and one extracted - poor thing.  Thankfully, she whipped this formula up for me before she went to Apprentice Painville – poor thing.

 

Since we decided to do a longer retard of the dough than normal we cut the starter to 10 g, from out 15 gram normal for this size of bread  and the levain amount was cut to 13% of the flour and water total in the dough instead of our normal 20%.  This should allow us to get an 18 hour final proof retard in the fridge without over proofing - also the reason we dropped the white malt in trying to slow things down.

 

We built the levain as per our usual of late, 3 4 hour stages and refrigerating it for 24 hours after the 3rd stage feeding when it had risen 25%.   We took it out of the fridge to finish its doubling in volume.

 

While the levain as doing its final rise on the heating pad we autolysed the rest of the wet and dry with the exception of the prunes, nuts, salt and aromatic seeds and put it on the heating pad to keep warm for 2 hours.

 

Once the salt and levain was added to the autolyse we did 10minutes of slap and folds of 7, 2 and 1 minutes with 15 minutes.  We than did 3 sets of stretch and folds to get all the add its incorporated. All the slapping, stretching and folding was done on 15 minute intervals where the dough was left on the counter covered by a stainless steel mixing bowl.

 

Once the gluten development was finished, we all owed the dough to ferment in the bowl on the heating pad for 1 1/2 hours before pre-shaping and shaping into a longish batard and placing it in a basket lined with a rice floured kitchen tea towel.  It was immediately bagged and refrigerated 30 minutes later for 18 hours.

 

It proofed to 90% in the fridge and would be ready to bake after sitting on the counter for an hour and half, so we fired up BOB (odd name for Big Old Betsy) to 550 F 40 minutes unto that warm up   Last time we proofed and baked this bread in a cold enameled DO but this time we decided to bake it on a stone since it got too big for the Romertopf.

 

This one is too long for the 16 round stone and almost too big for the rectangular stone. We had to slide it in on a 45 degree angle after un-molding it onto parchment paper on a peel, also on a 45 degree angle, we slashed it with a serrated tomato knife.

 

Mega Steam was provided with a Pyrex pan half full of water and lava rocks on the lower rack with the baking stone right above and the other stone sandwiching the bread.  We baked the bread for 12 minutes with steam - minutes  at 500 F and 8 at 475 F.

 

Once the steam came out we continued baking at 427 F – fan on this time.  In 15 minutes the bread was done, reading 205 F on the inside.  We did rotate it on the stone every 5 minutes to ensure equal baking on the various 45 degree angles.

 

The crust browned up well as it bloomed and sprang while the kitchen smelled terrific.  The crumb was less open than we thought it would be but light soft and moist for a loaf with so much stuff inside.  The subtle aromatic seeds were especially nice and the nuts a fine addition.  Overall it is a nice looking loaf inside and out as well as a fine tasting one and guaranteed you won't find one on sale anywhere:-)  It made a fine pastrami, Munster and Dijon Sandwich with and apple, green bean, asparagus, broccoli, Brussels sprout and Mexican grey squash, blue and Camembert cheeses salad, carrot coins sweet and Yukon Gold potato wedges. - delicious!

 

Thanks to Mini Oven and hanseata (Karin) for the rye, nuts and aromatic seeds and to janetcook for the corn. These three Baking Ladies inspiration for this bread according to Lucy who is in bad shape after yesterday’s ordeal.

 

Formula

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

WW, Spelt & RyeSD Starter

10

0

0

10

1.64%

Dark Rye

10

20

40

70

11.49%

Water

10

20

40

70

11.49%

Total

30

40

80

150

24.67%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Dark Rye Flour

75

12.32%

 

 

 

Water

75

12.32%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.16%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Dark rye

185

30.38%

 

 

 

Rolled Oat

10

1.64%

 

 

 

Potato Flakes

10

1.64%

 

 

 

Coarse Yellow Corn Grits

10

1.64%

 

 

 

Whole Wheat

25

4.11%

 

 

 

AP

294

48.28%

 

 

 

Dough Flour

534

87.68%

 

 

 

 

 

 

 

 

 

Salt

11

1.81%

 

 

 

Porter 355 & Onion Water 92

447

73.40%

 

 

 

Dough Hydration

83.71%

 

 

 

 

 

 

 

 

 

 

Total Flour

609

100.00%

 

 

 

Onion Soaker 75, Porter 370 & Water 75

522

 

 

 

 

T. Dough Hydration

85.71%

 

 

 

 

Whole Grain %

49.75%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

83.05%

 

 

 

 

Total Weight

1,475

2.76

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Toadies

10

1.64%

 

 

 

Honey

14

2.30%

 

 

 

Prunes

100

16.42%

 

 

 

Red Rye Malt

8

1.31%

 

 

 

Chia Seeds

17

2.79%

 

 

 

Anise, Coriander, Fennel

8

1.31%

 

 

 

Caraway

8

1.31%

 

 

 

Pecan, Walnut, Hazelnut, Brazil

150

24.63%

 

 

 

VW Gluten

10

1.64%

 

 

 

Dried Minced Onion

8

1.31%

 

 

 

Total

333

54.68%

 

 

 

 

 

 

 

 

 

Weight of rehydrated onions was 18 g

 

 

 

 

 

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

2014 Dabrownman’s TFL Blog Index

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

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

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

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

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

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

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

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

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

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

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

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

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

1/5/2013 - 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

It seems every year we have BBQ ribs for Super Bowl Sunday.  Some times we have these ribs, without the bones, on pizza showing how sick some folks can be when pressed or just left alone to their fate.  This year it is just smoked baby back ribs, potato salad, Cole slaw and brewskies.

 

In KCMO where I came from, The finest BBQ is served with Wonder Bread.  As hard as we try, even home made Yeast Water Japanese Water Roux Pain de Mie cannot duplicate this white bread adequately.   But, we still need a white bread for the BBQ so we came up with this one.

 

Since this is a one day affair, not including the SD levain build, where the dough is not retarded, the sour was weaker than out usual efforts.  But, we did refrigerate the levain overnight once the levain had risen 25% after the 3rd stage feeding to help the sour.  We also put all the whole grains in the levain to get them as wet for as long as possible.

 

We added in some home milled multi-grains and ground flax, sesame and chia seeds to improve the flavor some, put some specks of color in the crumb and make the bread a little mire healthy.  The whole multigrain mix was rye, spelt, Kamut and wheat.

 

We did a 30 minute autolyse and sprinkled the salt on top.  We used our usual 3 set of slap and folds of 6, 2 and 1 minutes done 15 minutes apart followed by 3 sets of stretch and folds, from the cardinal compass points, also on 15 minute intervals where the ground seeds were incorporated on the first one.

 

After 30 minute ferment we shaped the dough and 10 minutes later final shaped the dough into a ball and placed it into a nonstick sprayed and rice floured cereal bowl, seams side down, so we could bake the bread seam side up without slashing it.

 

The bread was slightly over proofed so it only cracked a little bit when put in to the 500 F mini oven covered by a stainless steel mixing bowl acting as a cloche.   We forgot to turn the oven down so, after 10 minutes, we removed the stainless cover and turned the oven down to 425 F convection this time.

 

5 minutes later rotated the bread 180 degrees and moved the bread up to the middle level from the bottom since the top was too far from the heating coils to brown as well as it should. 5 minute later we rotated it a\gain and then 5 minutes later it was deemed done with the inside temperature at 207 F.

 

The crust did finally brown well but the blisters the mini oven is famous for with retarded loaves under Sylvia’s mega steaming cups were missing.  The crust came out crisp but went soft.  The crumb was medium open, glossy, soft and moist with little black and brown flax and chia specks.

 

The taste was mildly sour and the flavor is not as deep as bread with more whole grains and flavorful add ins.  It really would have benefited with a dose of Toadies for sure.  As it is, you would have to say it is a slightly more flavorful SFSD with some specks in the crumb that will be a fine white bread for the Sunday BBQ.  It made some good toast for breakfast with butter and home made blackberry / strawberry combo jam this morning too. 

    

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

6.56%

Whole Multigrain Mix

8

12

20

40

13.11%

Water

8

12

20

40

13.11%

Total

36

24

40

100

32.79%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

50

16.39%

 

 

 

Sprout Soaker Water

50

16.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

17.99%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

235

77.05%

 

 

 

Potato Flakes

10

3.28%

 

 

 

Dough Flour

255

83.61%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

180

59.02%

 

 

 

Dough Hydration

70.59%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

75.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

305

100.00%

 

 

 

Water

230

75.41%

 

 

 

 

 

 

 

 

 

% Whole Grain

16.08%

 

 

 

 

 

 

 

 

 

 

Total Weight

556

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Groiund Flax, Sesame & Chia

15

4.92%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: Kamut, spelt, rye & wheat 

 

 

 

 

dabrownman's picture
dabrownman

Lucy figured it was time to get back to baking the kind of bread that she likes but I reminded her we still have a couple of half loaves of SD pumpernickel in the freezer along with some white breads and who knows what else.

 

So we compromised by baking one of my favorite kind of breads - even though I like them all.  This one is a 60% mix of 8 whole grains, sourdough, has oat and potato in it along with home made red and white malts and sprouts, honey, pumpkin, sunflower, flax and sesame seeds.   The liquid is a mix of excess sprout soaker water but mainly yogurt whey.

 

Even though rye chits in 24 hours, the rest of the grains take 48 hours to chit when making sprouts so you need to start the sprouting at the same time as the SD levain if you want to have it ready when you mix the dough 48 hours later if you want to refrigerate the levain for 24 hours after the 3rd stage feeding.

 

We always have yogurt whey on hand since we regularly make our own but if you buy a quart of the cheapest plain yogurt at the store and drain it in the fridge for 4 hours, through a colander with a sheet of paper towel in the bottom, you will make really expensive Greek yogurt and have whey for your bread too.  A twofer if there ever was one.

 

Per our new normal using a heating pad in the winter, we made the SD levain over 3 stages from our whole multigrain 66% starter that had been undisturbed for 4 weeks in the fridge getting sourer by the day in the cold.  The first stage was 3 hours where it rose 25% and the 2nd stage was right at 4 hours before it doubled.

 

We then fed it the 3rd time and after it rose 25% after about an hour we then refrigerated it for 24 hours.  The next day it was placed back on the heating pad and allowed to double, which took about 3 hour,s while we autolysed the rest of the dry, less the seeds and salt.  We held back little bit of whey to dissolve the salt to add in later.

 

After out last bake that was too wet and the dough spread, we decided that this bread would be better at 81% hydration including the add ins.  After everything was mixed we let it sit for half and hour.  The dough certainly felt and performed better that the last bake and was still wet enough to do the 3 sets of slap and folds of 8, 1.and 1minutes  without difficulty.

 

3 sets of stretch and folds were done on 20 minute intervals where the ground sesame and flax, pumpkin and sunflower and sprouts were incorporated on the first 3 and evenly distributed by the 4th one.  Once everything was in the dough, we shaped it in to a ball and put it in the fridge for a 12 hour retard in bulk like Ian or Peter Reinhart would do.

 

By the next morning it had doubled in the fridge and we put the dough on the heating pad to warm up for 1 ½ hours before shaping it into a boule and putting it seam side down in a rice floured basket to final proof so that we could bake it upside down with out slashing and letting the bread crack at the seams as it sprang in the oven.

 

Yes ,it's a BLT - very special since we only have a couple a year.

After 1 3/4 hours we fired up Big Old Betsy and let it hit 500 F and stay there for 20 minutes to let the top and bottom stones catch up.  This time we decided to bake this bread on the bottom stone while covering it with or Goodwill $1 aluminum Dutch oven bottom as a cloche.

 

As soon as the bread was overturned onto parchment on a peel and slid into the oven and covered with hot preheated cloche, the temperature was turned down to 475 F for the 18 minutes the bread was steamed with its own steam.

 

Once the lid came off, the oven was turned down to 425 F convection this time and the inside hit 203 F right at 12 minutes later when the oven was turned off.  Total baking time was 30 minutes for this smallish loaf. 

 

Once the bread hit 205 F we opened the door of the oven, leaving it ajar and let bread sit on the hot stone till the bread hit 207 F on the inside when it was removed to the cooling rack.  It sprang and browned very well and cracked handsomely.  The crust was very crunchy when it came out of the oven too.  The crumb was fairly open for a bread so high in whole grains, sprouts and seeds.  It was a medium well for sour because of the whey and there are lots of bits in the crumb.  The crust stayed a little crisp and was boldly baked just the way we like it.  Between the fine flavor of the crust and crumb that is nutty, tangy and deep, there isn't much not to like about this fine bread.  It would be a fine candidate for Lucy's DaPumperizing method.

 

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

5.73%

Whole Multigrain Mix

16

24

40

80

22.92%

Water

16

24

40

80

22.92%

Total

52

48

80

180

51.58%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

90

25.79%

 

 

 

Sprout Soaker Water

90

25.79%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.40%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

130

37.25%

 

 

 

Potato Flakes

12

3.44%

 

 

 

Whole Multigrain Mix

117

33.52%

 

 

 

Dough Flour

259

74.21%

 

 

 

 

 

 

 

 

 

Salt

7

2.01%

 

 

 

Yogurt Whey

200

57.31%

 

 

 

Dough Hydration

77.22%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

83.09%

 

 

 

 

 

 

 

 

 

 

Total Flour

349

100.00%

 

 

 

Soaker Water 82 & Whey

290

83.09%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.31%

 

 

 

 

% Whole Grain

60.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

841

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

12

3.44%

 

 

 

White Malt

3

0.86%

 

 

 

Red Malt

3

0.86%

 

 

 

Pumpkin & Sunflower Seeds

40

11.46%

 

 

 

G. Flax, G Sesame Seed

25

7.16%

 

 

 

VW Gluten

12

3.44%

 

 

 

Total

95

27.22%

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Whole Multigrain Berries

100

28.65%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: barley, emmer, Kamut,

 

 

 

spelt, rye, oat, buckwheat and wheat

 

 

 

 

 

 

 

 

 

 

60% whole grain does not include the whole

 

 

 

grain soaker.  It is 70% with the soalker.

 

 

 

 

dabrownman's picture
dabrownman

We have been working our way up the whole multigrain SD ladder for some tike starting at 12% and now this one is 50%.  50% is the minimum whole grain we would like to eat as our daily bread for all kinds of personal health reasons. Plus it tastes so much better than white bread in Lucy’s book as well as mine.

 

Normally this breads would have all kinds of seeds, soakers, scalds, nuts, sprouts and fruits as add ins but the size of the holes in the crumb suffers as a result.  So this time we cut out all the bits inside and went with flour all by itself except for a bit of honey to cut the bitterness and some VW to get the low protein AP flour up to bread flour levels and help with the low gluten whole grains.

 

We hoped the holes would remain decent in size along with the SD tang, great multigrain taste and soft, moist crumb – with no Tang Zhong required.  We decided to up the hydration substantially for this bread to help keep the holes on the larger size while realizing that this might make for some serious ‘bread spread’.

 

The levain was made with all whole grains using a 66% hydration multigrain seed that had been in the fridge for 3 weeks.  It was built over 3 stages before being refrigerated for 24 hours to bring out the sour. 

 

We autolysed everything but the salt for 30 minutes and put the salt on top of the dough ball so it wouldn’t be forgotten.  We did 3 sets slap and folds of 6, 2 and 1 minute before doing 4 sets of s& F’s on 30 minute intervals.  We then immediately refrigerated the dough in bulk for 8 hours.

 

The next morning we took the dough out of the cold and put it on a heating pad for 1 1/2 hours to warm up before being shaped an placed into a rice floured basket.  After 2 hours we got Big Old Betsy ready  with a 550 F preheat and we refrigerated the dough again as the oven heated to try to get the skin cold enough to slash – it was pretty wobbly and close to 95% proofed.

 

Yes iit is a Mexican Winter Squash Pie - makes pumpkin so passe:-)

As we thought, the dough refused to be slashed and partially collapsed under the single edge razor but we slid it onto the bottom stone with high hopes that it would recover under the mega steam supplied by lava rocks in a 9x13 Pyrex pan half full of water.

 

And an Exploding Lemon Chocolate Cheesecake Souffle!

  We turned the oven down 25 degrees on 2 minute intervals until we got to 475 F and left it there for 6 minutes giving the dough a 12 minute steam bath.  The steam came out and we turned the oven down to 425 F convection this time, for another 10 minutes when the boule read 208 F on the inside and deemed done.  We did rotate the bread 180 degrees after 5 of those minutes.

 

This bread made a great balogna sandwich for lunch and then a fine chicken, grilled cheese the next day - with the usual veggie and fruit variety.

The bread browned nicely with small blisters, sprang back nicely and blooms a bit.  What it did best is spread.  This was ‘one wet dough’, no amount of cold could get it to keep from oozing once unchained from the basket.   Still, the crumb as open for 50% while grain bread and we were pleased but not as open as the 30% whole grain version – no surprise there.  We like this bread a lot.  It was very soft and moist on the inside with a chewy soft crust as it cooled.

 

Lucy never forgets a good salad for lunch and dinner.

Has to be one the best SFSD style bread we have managed and it tastes about as good as it this kind of bread gets.  I can see some bruschetta in our near future to go with some Italian gravy on Sunday.

Formula

 

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

3.65%

Whole Spelt

6

6

6

18

3.28%

Whole Kamut

6

6

6

18

3.28%

Whole Farro

6

6

6

18

3.28%

Whole Wheat

12

12

12

36

6.57%

Whole Rye

6

6

6

18

3.28%

Water

36

36

36

108

19.71%

Total

92

72

72

236

43.07%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Mix

118

21.53%

 

 

 

Water

118

21.53%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.81%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

274

50.00%

 

 

 

Whole Wheat

52

9.49%

 

 

 

Whole Spelt

26

4.74%

 

 

 

Whole Kamut

26

4.74%

 

 

 

Dark Rye

26

4.74%

 

 

 

Whole Farro

26

4.74%

 

 

 

Dough Flour

430

78.47%

 

 

 

 

 

 

 

 

 

Salt

11

2.01%

 

 

 

Water

375

68.43%

 

 

 

Dough Hydration

87.21%

 

 

 

 

 

 

 

 

 

 

Total Flour

548

100.00%

 

 

 

Water

493

89.96%

 

 

 

Hydration w/ Adds

89.43%

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,082

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

15

2.74%

 

 

 

VW Gluten

15

2.74%

 

 

 

Total

30

5.47%

 

 

 

 

dabrownman's picture
dabrownman

We have been working our way up to higher and higher percent whole grains using sourdough and trying to get an open crumb. So far 30 percent – no worries but Lucy can only eat so much white bread sourdough before she starts feeling guilty.

 

So we made a YW whole grain levain from the cast offs from feeding it and a small whit flour poolish to speed things along since this was not going to be a bread with a long overnight retard but one that we could get done in a day not including the 12 hour levain for the YW.

 

We came in at 43% whole grains, all in the YW levain, and we added some pistachios and walnuts in the mix to give it some taste since there was no sourdough tang to fall back on.

 

We did a large one build levain using half YW and half a mix of whole grain flours that we ground up in our trusty Krupp’s coffee grinder.  The multigrain mix was wheat, spelt, farro and rye in equal amounts. 

 

We did the usual slap and folds to develop the gluten and stretch and folds to incorporate the nuts but we then shaped the sough free form into a boule and dropped it on some parchment paper on a small Pyrex lid to proof on the heating pad.

 

We were again running out of time before this bread had to go into the oven and hoped that the poolish would eventually kick in to get the proof to 85% before hitting the heat but we only got 70% during the 3 hour final proof.

 

Then several weird things happened.  The bread would not slash with a razor, so Lucy thought about a pair of scissors but didn’t want to wash one more thing being deathly afraid of water that isn’t in her bowl.

 

Because the dough was under proofed and poorly slashed, the bottom blew out of this bread as it sprang in the oven without a hint of bloom.  No worries until the bread started to brown excessively and needed to be covered with foil for the last 10 minutes of baking.

 

We love biscuits and sausage country gravy.

Normally a bread on the small side would take about 27 minutes to get to 205 F on the inside in the mini oven but at 27 minutes it still had 10 more minutes to go - why this was so we no idea. 

 

Smoked; chicken, Anduouilli sausage and pulled pork etouffee is tough to beat.

 It did have some blisters due to (2) of Sylvia’s steaming cups and it did spring 100% when it hit the heat, still, It isn’t much of a looker on the outside but the inside was also a surprise.  With that spring I though thought it would be more open but my daughter said it was more dense than usual - compared to a 25% white bread without any nuts.

 

A tasty honey goat cheese salad from the pot garden.

The girls liked the taste since there was no sour at all and the nuts really came through since they didn’t have to compete with 10 other ingredients.  It’s not my favorite kind of bread but it did taste great for a non SD white bread with nuts.

 

The wheat will be ready to harvest soon.

Tomorrow we will crank out a 50% whole grain SD and see if that fits the bill for our sour craving a little better.  Hope the holes are better too. 

 

Yeast Water BuildBuild 1Total%
Pinch of ADY   
Yeast Water13813842.33%
Whole Multigrain Mix13813842.33%
Water505015.34%
Total27627684.66%
    
Yeast Water & Pinch of ADY Poolish % 
Flour18857.67% 
Water18857.67% 
Starter Hydration100.00%  
Levain % of Total55.29%  
    
Dough Flour % 
AP13842.33% 
Total Dough Flour13842.33% 
    
Salt61.84% 
Potato Water8927.30% 
Dough Hydration w/o starter64.49%  
Tot. Hydration  w/ Starter 84.97%  
    
Total Flour326  
Potato Water 89, Water277  
    
Total Hydration with Adds84.13%  
Total Weight680  
    
Whole Grains42.33%  
    
Add - Ins % 
VWG82.45% 
Walnuts & Pistachios5516.87% 
Total7121.78% 

 

 

 

dabrownman's picture
dabrownman

Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all.  She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.

 

You never know what Lucy will come up with next.  These Toadies contained; oat bran, wheat germ, steel cut oats, potato flakes, sesame, flax seeds and corn meal to make up the total 45 g used.  These were ground up in a mini mill to flour consistency before separating out 20 g for the Tang Zhong and 25 g to toast and add to the Tang Zhong after cooking.

 

We wanted to up the flavor, sour and whole grains of our last white bread bake and this bread at 30% whole grains, Toadies and no YW to offset the SD should fit the bill.   We were really debating putting some prunes nuts and seeds in it too but decided to go with bread that didn’t have bits in the crumb

 

Lucy did add some potato water for the liquid though since we have forgotten to add it to our last two bakes and with the potato flakes in the Tang Zhong she thought it was a good fit.  Since we were using 10%, at best protein AP with additional low gluten ingredients, we put in 10 g of VWG to get the protein up a bit.

 

The other change was that even though we built the SD levain the day before and refrigerated it overnight, we did manage to make bread the next day without retarding dough in bulk or shaped as we usually do.   We figured it would be less sour than usual but we were running out of time to get the bake done on Friday with the bun bake the day before getting the way.

 

The method was nearly the same one we have used of late with a 30 minute autolyse that included everything with the SD levain this time with the only thing held back and sprinkled on top was the salt.

 

We did 2 sets of slap and folds of 8 and 2 minutes that were dome 15 minutes apart and 3 sets of S& F’s done from the compass points twice this time on 30 minute intervals. The dough was then allowed to ferment for 1 hour before being shaped, placed in a rice floured basket and wrapped in a trash can liner.   The bread then proofed for 5 hours.  We did all of this on a heating pad since the kitchen was 68 F.

 

The razor stuck on the bread when slashing causing a nasty slash job and we should have refrigerated it for the last half hour to make slashing this wet dough easier.   But, un-molded on parchment, on a peel,  into the 550 F oven it went on the bottom of 2 stones, one above, with lava rocks in 9x13 Pyrex pan, half full of water, bubbling away on the rack below. 

 

2 minutes into the mega steam we turned the oven down to 500 F.  It stayed there for another 10 minutes when the steam came out and we turned the oven down to 425 F, convection this time.  We rotated the bread 180 degrees every 5 minutes and 15 minutes after the steam came out, the bread read 207 F in the middle so we removed it to a cooling rack.

 

How did that cranberry, pear, apple, ginger pie get in there? One of our favorites!

Total baking time was 27 minutes where it browned up well, sprang OK, bloomed a little and developed some small blisters.  The crust came out of the oven crisp that went soft as it cooled.

 

The crumb was; very open with irregular holes, soft, moist and very glossy.  But the best part is the medium, tangy taste that is deep in complex flavors, a little nutty and seedy with toads in the background shining through.  This is the best tasting white SD bread we have made for a long time.

 

Had it toasted for breakfast today but can’t wait have it for dinner, with EVOO infused with basil, Parmesan and cracked black pepper, some cheeses, a salad and fruits.  Here is the lunch shot with home grown, cherry tomato covered salad, Japanese black rice, turkey stuffing, avocado, carrot, celery and red pepper sticks half a banana, a few blackberries and a fine smoked pulled pork sandwich with smoke Gouda and pepper jack cheeses.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter

15

0

0

15

3.16%

Whole Wheat

5

0

14

19

4.00%

Whole Rye

5

0

13

18

3.79%

AP

0

20

0

20

4.21%

Water

15

20

40

75

15.81%

Whole Spelt

5

0

13

18

3.79%

Total

45

40

80

165

34.77%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

83

17.39%

 

 

 

Water

83

17.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

18.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

7

1.48%

 

 

 

Whole Spelt

7

1.48%

 

 

 

Whole Kamut

7

1.48%

 

 

 

Whole Farro

7

1.48%

 

 

 

Whole Wheat

7

1.48%

 

 

 

Whole Oats

7

1.48%

 

 

 

AP

305

64.28%

 

 

 

Dough Flour

392

82.61%

 

 

 

 

 

 

 

 

 

Salt

9

1.90%

 

 

 

Potato Water 102, Water

300

63.22%

 

 

 

Dough Hydration

76.53%

 

 

 

 

 

 

 

 

 

 

Total Flour

475

100.00%

 

 

 

Potato Water 102, Water

383

80.61%

 

 

 

T. Dough Hydration

80.61%

 

 

 

 

% Whole Grain

29.93%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.95%

 

 

 

 

Total Weight

876

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

10

2.11%

 

 

 

 

 

 

 

 

 

45 g of Toadies and 100g of water used for Tang Zhong included in above

 

 

Don't forget the salad that goes so well with just about any meal - this one had slivered almonds on top!  Yummy with some buttered SD bread too!

dabrownman's picture
dabrownman

After we had such luck with our last bun bake for hamburgers, that turned out to the best Lucy and I have managed to produce, we had another occasion to make some buns for some pulled pork that came from a huge 14 pound bone-in pork shoulder that we smoked for 17 hours on Sunday

 

Our last batch of buns scented with rosemary, basil, garlic and sun dried tomato here :

 YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

Were used as the basis for these buns. 

 

The big differences were that these buns were sourdough only - no YW or Poolish.  Aromatic seeds of; caraway, anise, fennel and coriander replaced the herbs. garlic and sun dried tomato.  We cut back on the the sugar amount and replace the butter with margarine since we were out of butter.  We upped the non fat dry milk powder, cutting the milk and added potato flakes and cream cheese.

 

The levain % was dropped from 33% to 13% and the whole grains increased from 8 to 10%.  This time we also included the Tang Zhong flour and water remaining after geletanization in the calculations for hydration that came in at 68%.

 

The other major change to the process was not to do an overnight retard of the dough.  We went straight from gluten development to ferment to shaping and final proof all on the heating pad where the final proof took 4 hours.

 

The rolls were brushed with agg and milk twice before going into the 375 F oven and they baked for 10 minutes before turning the oven down to 350 F and baking for 15 minutes more.

 

For some reason these buns did not brown up as well as the last batch even though they baked longer.  We have no idea why this was so.  They had a very nice nutty flavor and the aroma was very nice – even better than the last batch. The crumb was open soft and moist.

 

The sour tang come through but was milder than usual probably because there was no retarded.  They made some fine smoked pork shoulder holders for sure but we didn’t make enough of them to handle that much meat for sure – but we can make another batch of rolls later – a different kind too!.

 

Might as well smoke some Andouille sausage and chicken thighs with that huge pork shoulder and show a picture of the buns covering it for dinner.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.41%

Whole Wheat

5

0

0

5

1.14%

Whole Rye

5

0

0

5

1.14%

AP

0

20

20

40

9.08%

Water

15

20

20

55

12.49%

Whole Spelt

5

0

0

5

1.14%

Total

45

40

40

125

28.38%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

63

14.19%

 

 

 

Water

63

14.19%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.03%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

10

2.27%

 

 

 

Whole Spelt

10

2.27%

 

 

 

Whole Wheat

10

2.27%

 

 

 

Potato Flakes

12

2.72%

 

 

 

AP

336

76.28%

 

 

 

Dough Flour

378

85.81%

 

 

 

 

 

 

 

 

 

Salt

8

1.82%

 

 

 

Water

263

59.70%

 

 

 

Dough Hydration

69.58%

 

 

 

 

 

 

 

 

 

 

Total Flour

441

100.00%

 

 

 

Water

326

73.89%

 

 

 

T. Dough Hydration

73.89%

 

 

 

 

% Whole Grain

10.22%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

68.16%

 

 

 

 

Total Weight

959

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.27%

 

 

 

Olive Oil

10

2.27%

 

 

 

Butter

42

9.53%

 

 

 

NFDMP

20

4.54%

 

 

 

VW Gluten

5

1.14%

 

 

 

Cream Cheese

42

9.53%

 

 

 

Anise, Caraway, Fennel, Coriander

4

0.91%

 

 

 

Cracked Flax, Sesame Seed

12

2.72%

 

 

 

Sugar

40

9.08%

 

 

 

Total

185

42.00%

 

 

 

 

 

 

 

 

 

Garnish of sesame and chia seeds

 

 

 

 

 

 

dabrownman's picture
dabrownman

From what Lucy can tell these are either calzones or strombolis depending on how Italians feel at the time or how they slice them and if anyone who knows the difference between the two is present.  I’ve decided, once again, that Lucy is nearly worthless in these matters, like most other things but we will go with her suggestion of calling them Stromzones..

  

We use the same dough for Italian focaccia and pizza interchangeably so there isn’t a difference that way for us either.  This time, to mix things up and try to cater to everyone’s personal preferences, we made the girls favorite poolish white Focaccia Romana and, for Lucy and I, our favorite sourdough multigrain Focaccia Romana for the crust portion.

 

After that everything was the same.  The Focaccia Romana portion was fresh rosemary and basil with garlic and sun dried tomato for the dough enhancements.   The filling was some mozzarella and parmesan cheese, ricotta cheese salted and peppered with an egg to bind it together.

 

The meats included very thin pepperoni, smoked hot Italian sausage and smoked chicken breast.  The caramelized veggies included red onion, button and crimini mushrooms and sautéed red peppers with some green onions and basil for color.

 

The poolish started the night before with a pinch of ADY and 100g each of water and white flour.  This was left out overnight on the counter to double and in the morning we added it to 200 g of AP, 5 g each of salt and olive oil and 116 g of  water to make a 72% hydration dough that we slapped and folded for 4 minutes…. twice – 15 minutes apart.

 

We then did 2 sets of stretch and folds where we incorporated the herbs, garlic and sun dried tomato on the first one.  It then went into the fridge for 2 and a half hours to slow it down and wait on the SD portion to catch up. 

 

The SD version started with a 3 stage build over 12 hours using 15 g of rye starter at 66% hydration, 120 g of whole grains – in this case wheat, spelt and rye in equal amounts mixed with 120 g of water.  When the levain had risen 75% after the 3rd build we refrigerated it overnight.

 

The next morning we mixed the levain with 240 g of AP, 7 g of salt, 10 g of olive oil and 160 g of water to make a 78% hydration dough.  We followed the exact same procedure as the white  poolish dough for gluten development and add in incorporation but immediately put it on the  heating pas to start fermenting and proving.- a 5 hour process.

 

The poolish dough joined the SD on the heating pad for the last 2 and a half hour of fermenting and proving.  We then divided (2) 180 g pieces of each to make the 4 what ever these turned out to be.   This left some of each dough left over - with way more multigrain SD than poolish.

 

Still working on Ians's bread for breakfast and lunch - we don't get tired of it!

 

We made a knotted roll and 4 balls out of the poolish to place in the bottom of a rice floured basket.  With the sourdough portion, we made and a large bialy shape to cover them and make a Mixed Italian Bread Chacon and set aside to proof again..

 

The tomato pot garden is just now starting to produce the bigger tomatoes to go with the cherries.

We rolled the Stromzone dough out to oval shaped rectangles slightly thicker than our ultra thin pizza crust thickness.  We then, over half the rolled out shape and leaving a 1/2” border, we piled up in layers; mozzarella, parmesan, ricotta, pizza sauce, pepperoni, smoked sausage, smoked chicken, caramelized veggies - with the green onion resting on top.

 

We folded over the other half and sealed the ‘pouch’ with rope twists of the crust where it came together.  They were then transferred to a parchment covered peel with a large dough scraper and the tops slit to let the steam out.

 

We had pre-heated the oven to 500 F and let it sit there for 20 minutes to let the top and bottom stones catch up to the oven air temperature.  As soon as the Stromzones were slid onto the bottom stone, we tuned the oven down to 425 F convection.  After 10 minutes we rotated the parchment paper 180 degrees and continued to bake for 10 more minutes.

 

We then rotated the pouches on the parchment paper 90 degrees twice - 5 minutes apart when we deemed the Stromzones done at the 30 minute mark.   We let these packets of goodness cool for 5 minutes before serving. 

 Yes, they were delicious and the ricotta made them different than our normal pizza – besides using a knife and fork to eat them!  We will make them again but since there are so much harder to make than pizza, we will probably start putting ricotta on pizza more often…. Such is life.  The Bi-color Chacon came out looking good with a little cracking where it should have.  It smells great from the outside.  Now that we have sliced it open, the crumb is soft and moist holes on the small to medium size.  The bottom SD is slightly darker than the poolish top making for a nice contrast.  The smell is phenomenal!  This bread will be used for some fine brisket using our homegrown tomatoes - tonight if  not for lunch.

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