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dabrownman

David Snyder’s Pizza Post this week was the impetus Lucy needed to use up the last of the Panettone SD /YW levain.  The girls were begging for their favorite poolish Focaccia Romana crust but not throwing away levain came first.

 

My daughter’s U of A, Chain Gang little, #6, was coming through Gilbert on here way back from CA to the U of A but got caught up in traffic and had to settle for left over pizza instead of right out of the oven.

 

We did add the usual rosemary, garlic and sun dried tomato to the crust to give it that Focaccia Romana taste and we did put on the mojo de ajo before par baking for 3 minutes before the topping went on.  Our usual procedure ,3 sets of slap and folds with 3 sets of stretch and folds where the add ins were Incorporated, was in effect.  We then let the dough rest in teh frdge for 18 hours and took it out  to sit on teh heating pad for 3 hours before using it .

 

The toppings included;  pepperoni, hot Italian sausage and grilled chicken for the meats,  mozzarella  Parmesan and Pecorino for the cheeses, onion and mushroom for the caramelized portion, green red and yellow sweet pepper, Serrano, jalapeno and Poblano peppers for the hotter ones with green onion and fresh basil for the garnish on top.

 

I didn’t get  picture of the middle of the 2 pizzas but no worries – it tasted just fine according to my daughter who with my wife said this crust didn’t measure up their beloved Focaccia Romana .  Seems we have developed a tough crowd to please when it comes to pizza crust made at home.

 

I thought this one was the thinnest most crispy of all time, no bending at all and still crunchy crisp to the last piece.  The taste was not up to par since the sour was muted by the yeast water but hey - it wasn’t bad.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.30%

Yeast Water

15

30

35

80

18.43%

Whole Rye

5

0

0

5

1.15%

AP

5

30

35

70

16.13%

Whole Spelt

5

0

0

5

1.15%

Total

40

60

35

170

20.74%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

85

19.59%

 

 

 

Water

85

19.59%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.57%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

49

11.29%

 

 

 

AP

300

69.12%

 

 

 

Dough Flour

349

80.41%

 

 

 

 

 

 

 

 

 

Salt

8

1.84%

 

 

 

Water

251

57.83%

 

 

 

Dough Hydration

71.92%

 

 

 

 

 

 

 

 

 

 

Olive Oil

10

2.30%

 

 

 

 

 

 

 

 

 

Total Flour

434

100.00%

 

 

 

Water

336

77.42%

 

 

 

T. Dough Hydration

77.42%

 

 

 

 

% Whole Grain

2.30%

 

 

 

 

 

 

 

 

 

 

Total Weight

788

 

 

 

 

 

 

 

 

 

 

1 tsp each fresh minced;  garlic, rosemary and sun dried tomato

 

 Breakfast and lunch weren't too bad either with some of Friday's white bread bake for both and kjknits EM's for breakfast.

 

dabrownman's picture
dabrownman

To start out the New Year on a different foot, we decided to do a near white bread since the girls love them the most and we were out of them.  The other added benefit is that we got to use up the last of the panettone YW SD levain left over at the same time.  Lucy hate throwing away left overs.

 

We just threw this together without a recipe thinking 75% hydration would be about right for a bread that had 23% whole grain in it but, wouldn’t you know it, right out of the New Year’s Chute we really messed up the salt by throwing in 17 g instead of 12 for the 600 g of flour.

 

Luckily, Lucy caught it and we were able to up the flour and water to get the salt down to killing levels instead of immediate drop dead ones but only after the 2nd set of stretch and folds.  Thankfully we were going to do 4 of them so the last two were there to mix in the added dough.

 

This extra dough allowed us to call this a miche instead of a boule which was great as we bake so few of them and had to think what difference baking one was compared to a boule - longer times and lower temperatures were in order.

 

With the new foot forward we decided to mix up our usual methods.  The levain was left over from New Year’s Eve, 3 days old, in the fridge the whole time.  We didn’t do an one hour autolyse for the white flours as we usually would and just mixed everything together and let it sit for 20 minutes before starting a very short 1 minute slap and fold session to get everything thoroughly combined.

 

The 4 S&F’s were done 30 minutes apart where the gluten was developed very well and the dough was tighter than usual for 75% hydration white bread.   I thought maybe the Gold Medal AP flour I was using was thirstier than my usual store brand variety but I didn’t add any mire water even though Lucy said I would regret it later.

 

Once the slap and folds were done we let the dough sit on the counter for an hour to ferment before pre-shaping it into a round, final shaping and placing it in a basket inside a trash can liner to proof 40 minutes on the counter before being retarded for 8 hours.

 

The next morning we took it out of the fridge and let it warm up on the counter for 2 hours before baking.  We used two Pyrex pans full of lava rocks and half full of water for the mega steam.   We put the pans in the bottom of the oven when Big Old Betsy said she was at 550 F.  15 minutes later the dough was un-molded onto a parchment covered peel, slashed in a square and slid onto the bottom stone.

 

Two minutes later we turned the oven sown to 500 F and then two minutes after that we turned it down to 475 F where it stayed until the 15 minute mark.  Under steam the miche really sprang well, bloomed, blistered and puffed itself up very well nearly blowing its square top right off. 

T^his bread was perfect for sopping up the turkey green chili, chili from the bottom of the bowl.  Yummy!

We then removed the steam and turned the oven down to 425 F, convection this time and rotated the bread 90 degrees on the stone every 6minutes until the bread reach 205 F on the inside – about 25 minutes later or 40 minutes total baking time.  The bread browned well we let the crust crisp on the stone with the oven off and door ajar for 8 minutes before removing it to the cooling rack.

As we were getting ready to cut the miche, a package arrived from Max who sent 2 of Ian's batards all the way from Long Island!.  As you can see, his are no white breads and the the crusts are a deep mahagony color - just the way we like it.and they smell terrific too - a good sign!  Those three loaves make for one fine bread ensemble photo just beautiful and a tough to beat.  Can't wait to finish this post and cut them open to have a taste.  It is such fun to actually get to taste breads made by other Fresh Lofians and see how their flour combinations compare to your own . 

 

This is one fine looking miche with a very crunch crust when it came out of the oven.  Yeah, I know it only had 7% whole grains but that doesn’t include the WWW which is not a whole grain even though it says White Whole Wheat in the title.   The crumb came out not as open as we thought it would be and there was no sour as YW and SD combo breads tend to be neutral in taste.  The crumb was soft and moist and made a great bologna sandwich  for lunch.  Since the girls aren't big SD fans, they should like this bread a lot!  What a nice bread to start the New Year out on......Happy New Year to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

1.83%

Yeast Water

15

30

40

85

10.35%

Whole Rye

5

0

0

5

0.61%

AP

5

30

40

75

9.13%

Whole Spelt

5

0

0

5

0.61%

Total

45

60

40

185

12.17%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

93

11.26%

 

 

 

Water

93

11.26%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

12.69%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

51

6.21%

 

 

 

Whole Spelt

51

6.21%

 

 

 

AP

627

76.32%

 

 

 

Dough Flour

729

88.74%

 

 

 

 

 

 

 

 

 

Salt

17

2.07%

 

 

 

Water

527

64.15%

 

 

 

Dough Hydration

72.29%

 

 

 

 

 

 

 

 

 

 

Total Flour

822

100.00%

 

 

 

Water

620

75.41%

 

 

 

T. Dough Hydration

75.41%

 

 

 

 

% Whole Grain

23.72%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,458

 

 

 

 

 

New Year's Day Dinner - Shrimp Kabobs

dabrownman's picture
dabrownman

After last year’s total and complete fiasco using origami panettone moulds made out of parchment paper where the panettone fell out of the mould onto the floor while cooling upside down, we decided to bake it in a large soufflé pan this year.

 

We used Susan’s Wild Yeast formula found here: http://www.wildyeastblog.com/2007/12/07/panettone/ 

 

Lucy cut the recipe in half, dropped the commercial yeast and used the same amount of YW levain in its place.  So this is another SD /YW combo levain panettone attempts.  We also added 40 more grams of snockered fruits to the mix that included, candied pineapple, lemon and orange peel, green and red cherries, raisins, cranberries, prunes apricot and citron.  She also chucked in 100g of mini chocolate chips. 

 

Because the fruits were so wet with bourbon, amaretto, limoncello, arancello, dark rum and brandy the final 5 sets of stretch and folds were done 15 minutes apart and extra bench flour was used, around 50g, to get the dough to not be a sticky mess and actually begin to hold together even though still very wet.

 

We let it final proof on the counter for 10 hours before moving it to the heating pad and 80 F for another 3 hours.  We used Susan’s glaze for the topping and chucked it in the 350 F oven with a stone above and below the rack where the panettone landed.

 

Because the panettone was so big at 1,100 g, we baked it to 190 F instead of 185 F,   It took and hour to bake to the handsome brown color.  The spring was very good and the panettone doubled in height in the oven from 2 below the rim of the pan to 2 “  above the rim of the pan.

 

It smells terrific as it cools on the counter.  Lucy will post the crumb shots after it cools – with no hanging upside down this year.  The crumb is the most moist, shreddable and soft one that Lucy had ever managed to chomp down on.  This is just delicious through and through.  No more store bought panettone that is half a s good ever again.  It is such a relief to make a comeback from last year's 2 panettone disasters that fell out on to the floor while cooling upside down.

This one never though about deflating so I see no need for hanging them upside down and no need for expensive forms either.  This was a 7 1/2 "x 4" souffle pan but they could just as easily be baked in small cocktail or larger full loaf tins too.  I love panettone,,,,, especially spread with marmalade and whipped cream on top....or made into French toast.  Thanks to Susan at the Wild Yeatst for the formula and methods.

Happy New Year to all.

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

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

 

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

Since we gave away the first fruit cake bake and didn’t even get to taste the SD Gold Rush variety, we had to make another Gold Rush variety - and make a few changes to it to make sure there weren’t any complaints that Lucy was baking the same thing all over again.  She hates playing with the same dough twice.

 

We upped the formula trying to try to get the round fruit ware fuller this time.  On top of the 25 % more we were shooting for we added even more shockered fruits, butter and brown sugar trying to increase the dark color and we doubled the chocolate chips, pecans and walnuts because it was Christmas and Lucy loves them in everything.

 

To try to get the crumb and crust even darker we put some molasses in there this time but the big changes were to drop the white whole wheat flour and go with our favorite5 grain  whole grain multi-grain mix of; farro, spelt, rye, wheat and Kamut – 25 g each.   We ground it to meal like consistency thinking that the gold panning 49’ers would not have had fine ground flour.  The last change is we upped the levain amount by adding in a YW one in addition to the SD one we used before.

 

We autolysed the flour in thin air since there is no liquid in this recipe.  Once the mix came together we dumped the whole lot into the round fruit ware to proof on the heating pad for 6 hours this time instead of 6 hours at room temperature like last time.  Couldn’t tell any difference as this lump refused to rise under proof just like the last one

 

It also refused to spring very much in the 300 F oven, just like last time even though it did crack a little on top and nrise about an inch in the middle.  The baking time was a full 100 minutes till it hit 205 F on the inside and it was removed to the cooling rack.  We brushed our home made version of Golden Syrup on the top (molasses, light corn syrup and honey), while it was still warm to give it that sheen. 

 

We decided not to do a 10 week curing in hooch and cloth because it smelled so good and Lucy couldn’t resist a taste.  This one did brown up darker on the outside than the last Gold Rush.  This one is fairly dark on the inside, very moist and fruity, lightly sweet with a hint of spice, chocolate and hooch..  Just delicious!  Lucy and I can’t say what the SD and YW contributed to the taste but it didn’t hurt anything.

 

What a beautiful Christmas morning!  Perfect to finish up the Salted Chocolate Rye Cookies that Santa left behind!

Lucy also announced her 2nd favorite bread she baked in 2013.  First place went to lucy's take of Mini Oven's 100% Rye  and Walnut bread at 100% hydration.  An extremely close 2nd goes to Hanseata's take on Maria Speck's Aroma Bread That Lucy DaPumerized as a 1005 whole grain loaf at 90% hydration here:

Whole Grain DaPumpernickel Aroma Bread

You will notice that Lucy is leaning toward 100% whole grain breads being the 100% German extraction she is.  The question is, will she stick to this formula when she announces her 3rd place winner? 

 

 Build 1Total%
 SD  /YW Levain505033.33%
    
Multigrain SD Levain % 
Whole Multi-grain Flour Mix2516.67% 
Water2516.67% 
Hydration100.00%  
    
Levain % of Total4.87%  
    
Dough Flour % 
Multi-grain Whole Grain Mix12583.33% 
Dough Flour12583.33% 
    
Salt21.33% 
Water in SD / YW Levains2516.67% 
Dough Hydration20.00%  
    
Total Flour150100.00% 
Water2516.67% 
T. Dough Hydration16.67%  
Hydration w/ Adds46.07%  
    
Total Weight1,027  
    
Add - Ins % 
Butter10066.67% 
Molasses128.00% 
Egg (1.5)7550.00% 
Snockered Fruits350233.33% 
Chopped Pecans & Walnuts 10066.67% 
Chocolate Chips10066.67% 
Brown Sugar 8858.67% 
Total825550.00% 
    
3/4 tsp of 7 spice mix includes: Cardamom  
Ginger. mace, cinnamon, allspice, nutmeg, cloves  
Whole Multi-grain Mix include:  spelt, rye, Kamut, farro, whole wheat
dabrownman's picture
dabrownman

We though panettone would be the last bake of the year, and it will be, but Lucy found  at least two more bakes before then - to use up some more panettone white SD / YW levain.

 

This one is for some white croutons to be used for the turkey stuffing on Christmas day.  Since the stuffing will have walnuts in it we put some in the bread just to keep it from being completely boring.

 

We used 50 g each of SD and YW levain at 100% hydration for the 516g g loaf that had 6 g of salt and came in at 72% overall hydration - meaning there was 20% levain,  247 g of AP dough flour and 163 g of dough water besides the 2 levains.  The walnuts weren’t measured but it looked like about 50 g or so making the overall weight 565 g.

 

After mixing the dough and doing 6 minutes of slap and folds to develop the gluten, we let the dough rest for 45 minutes before doing the first of 2 stretch and folds 1 hour apart and incorporated the walnuts on the first one and they were evenly distributed at the end of 2nd compass point stretch and fold.

 

We let shaped the dough and placed it in the basket inside  a plastic shopping bag to proof on the counter for 1 hours before being placed outside in the 39 - 45 F Arizona  winter overnight cold for a 15 hour retard with the last 6 hours being in the fridge the next morning.

 

When we took the dough out this afternoon we saw the purple streaks that the walnuts had left in the dough as it did its cold proof and noticed it was right at 85 % proof too.  We took it out of the fridge to finish its proofing as the mini oven heated up to 500 F.

 

We used (2) of Sylvia’s steaming cups to get mega steam in the mini oven.  We un-molded the bread onto the vented top of the mini’s broiler pan that was covered in parchment paper, did a quick diamond slash and into the mini the whole assembly went.

 

After 5 minutes we turned the oven down to 475 F and 7 minutes later we removed the steam.  The bread looked like it had sprung fairly well and we turned th oven down to 425 F, convection this time.  In another 10 minutes the bread had reached 205F in th inside when the bread was removed to the cooling rack.

 

The smoked bone in pork sirloin looks pretty nice for Chistmas Eve and so does the brisket. 

The bread browned very well and the blisters the mini oven is famous for showed up again to make a very handsome loaf.  the inside is just as pretty with the purple splotches of walnut contrasting with the crumb soft off white.  The crumb wasn't as open as we thought it would be with the great spring and bloom but it was soft and moist.  It tastes less sour than out usual due to so many feedings of the levain but the walnuts make up for it.  Too good for stuffing croutons  - heaven's no!  Merry Christmas to all!

dabrownman's picture
dabrownman

For those who end up with a gazillion pounds of starter when making panettone, English muffins are a great way to use up some of it without having to toss it,

We used the basic method that kjknit's used which calls for 280 g of flour and 240 g of milk with, in this case, 50g of SD and YW mixed levain all mix up together and left to double or triple overnight on the counter in a 1 quart Pyrex measuring cup overnight for at least 8 hours.

The the next morning you add a tablespoon of sugar,3/4 tsp of salt and 1 tsp of baking powder to the mix and knead with some bench flour for 4 minutes.  then roll put 1/2" thick and cut into rounds that are proofed on parchment paper dusted with semolina flour for 45 minutes. Don't forget to to dust the top of them with semolina before covering with plastic.

 Then you just dry fry them in a cast iron skillet or an electric skillet like Lucy used set to 350 F.  About 4 minutes a side will do it.

This particular batch was 50% white whole wheat flour and 50% AP using skim milk. They are very tasty indeed.

So this year, we have made hamburger and hot dog buns, pizza, pancakes and now English muffins in an attempt to not throw any panettone levain away!

Now Lucy will be hard pressed to come up with another 3 or 4 ways to use up the extr4a levain yet to be made..

We had these Wolferman style EM's as Egg McMuffin knock offs with butter blackberry jam, pepper jack cheese and spicy breakfast sausage, 

dabrownman's picture
dabrownman

This time we went back our favorite crust; Sourdough Focaccia Romano.  The SD levain used 10 g of rye starter, we added 45 g yeast water for the liquid and 45g of white whole wheat.  The 100 g of levain made up 20% of the total 500 g dough flour and water weight.

 

The dough included fresh rosemary, garlic and sun dried tomato to live up to the Focaccia Romano name.  To make the dough come out to 70% hydration,  246 g of AP flour and 164 g of water were mixed with the levain, 12 g of olive oil and 6 g of salt at 2% of the total flour weight.

After 3 sets of slap and folds of 8, 2 and 1 minute that were spread 12 minutes apart and 3 sets of S&F’s from the cardinal compass points where the rosemary, garlic and sun dried tomato were added in on the first set, the dough came together into a satin smooth ball.

After 2 hours of being undisturbed on the counter, the dough was retarded for 48 hours where it rose well in the fridge.  The dough was allowed to warm up on the counter for 3 hours before being shaped into (2) pizza crusts of 250 g each.  The dough was very extensible yet plenty strong.  There was no tearing even though the dough was shaped into very thin rounds.

 

As per our usual, we brushed the crust with Mojo de Ajo and docked it with a fork before sliding it into the 550 F oven on the bottom stone for a 2 minute par bake before removing it from the oven to be loaded up with the toppings.  It took about 6 minutes more baking to finish the pizza off heat wise. 

 

We really cut down on the toppings this time; chicken Italian sausage, red bell pepper, red onion and crimini mushrooms with mozzarella and Parmesan cheese for my wife’s pizza and added green manzanilla olives, pepperoni and fresh basil for my pizza

 

The sauce was unique and extra spicy this time.  Lucy added her extra hot and spicy, home made, left over, red Mexican sauce (that also had tomatillos and green chilies in it too) to our usual spicy Italian pizza sauce in a 50/50 blend.  We like it very much and may be our go to fusion pizza and Italian sauce from now on

 

The crust browned up well, was very crisp and thin - just the way we like it ….and it blistered too!  The 48 hours in the fridge helped the flavor even though the YW did mask the SD tang somewhat.  It turned out to be fine pizza dough in the end and we like it as much as our go to SD version.  Those who don’t like SD will prefer this one.

 

Now we just have the Chocolate Rye Salted cookies that breadsong posted for Christmas and a panettone for New Year’s  left to bake this year - maybe a white SD too next week between the two. 

When you have a slow, long build of white levain for a panettone bake, you end up with a lot of SD levain / starter waste.... so might as well make some pancakes with the toss.  Served with sausage, an egg. Maple syrup dm balck grapes.

 Yes.... it is chopped prickly pear tuna - I see some combo jam and margarita mix in the making.

And have a salad with that pizza..... to make it healthy and more filling:-)

dabrownman's picture
dabrownman

We made 3 different kinds of fruit cakes today hoping to appeal to everyone -young or old – traditional or modern. They all basically shared the same basic ingredients.  By varying the amounts and which ones went into the mix the cake changed drastically.

 

Something is really snockered

For the kids and those of all ages who hate fruitcake, one has AP flour, melted chocolate, a little more butter and dark  brown sugar to go with a bit of cocoa powder, chocolate chips, a bit of baking powder,  less candied, dried and snockered fruits & peels and a hlf cup of rough chopped pecan and walnut mix.

 

Chocolate

One is a little more traditional in that it has more snockered fruits and peels, some molasses, is made with half again as much flour and the flour is white whole wheat instead of AP, a little more chocolate chips, no cocoa powder and we put in some SD starter.  We let this one proof on the counter for 6 hours on a heating pad before baking.  This might be similar to how American’s made their Christmas fruit cakes during the gold rush days around 1850.

 

Chocolate crumb

The third version is what copyu would call English Christmas Cake based on the recipe found here:

 http://www.thefreshloaf.com/node/20062/it039s-already-october-time-start-thinking-about-xmas-cakes

 

English

This version has nearly twice the fruits as the 2nd one, no nuts except those making it, the same amount of flour as the chocolate version only half of it was white whole wheat, no molasses, half the spice of the other two and no leavening whatsoever.   This would be considered old school in my book.  We also baked this in a round as the English have a penchant for round Christmas cakes and the other two were baked in cocktail tins. 

 

English

The three things they all had it common, (and there are more like 1 egg each), was the same fruit mix, even if in various amounts, but we did put in more than twice the amount of alcohol to steep them in for 24 hours than what copyu recommends - to be more in line with how a Southern German Gal like Lucy would make.  The 2nd thing they had it common was baking them at 300 F.  The Chocolate took 70 minutes the Gold Rush one took 90 minutes and the English version took 120 minutes to get to 205 F on the inside.

 

Gold Rush

The spices included equal amounts of: cardamom, cinnamon, mace, nutmeg, ginger, allspice and cloves –our new 7 spice mix.  The snockered fruits included: candied: pineapple, green and red cherries, citron, lemon and orange peel.  The dried fruits included: cherries, apricots, cranberries, prunes and raisins.  The fruit amount for the Chocolate was 180 g, the Gold Rush was 250 g and the English had 380 g of snockered fruits.

Gold Rush Sourdough crumb.

The snockering was doe with bourbon, dark rum, arancello, limocello, brandy and amaretto - the fumes were quite intoxicating in more ways than one!  The house smelled like Christmas baking was underway due to the spices.  We also zested a lemon and an orange and added the juice of an orange to the snockering liquid.

 

Gold rush before baking - Chocolate left and English right

Hopefully we will get to taste at least the chocolate version of these beauties soon,  One, probably the English version,  will be pampered well soaked in a hooch laden cotton cloth for 10 weeks in a tin and stored outdoors so that it can ripen properly. We will also prick it with a toothpick and give it extra moisture with a rum and brandy mix.

 

Mini Oven's Walnut Rye Bread wins 'Lucy's 2013 BBB Award' for best bread baked - this year.  Here it is used for a  Rembrandt Aged Gouda, brie and coto salami grilled cheese sandwich with a great salad from the pot garden and our favorite winter soup - Butternut Squash, Carrot, Corn, Smoked Sausage & Wild Rice- served with steamed veg, refried beans, black grapes, BBQ kettle chips, avocado and tomato.

Chocolate left and Gold Rush right -   both are yummy!

Since I busted both Chocolate and Gold Rush tin versions Lucy decided to cut off the craggy cracked portions of each which allowed us to taste both of them.  The chocolate version is tremendous - the kids of all ages will love it .  The Gold Rush is more complex in flavor and you can really taste the fruits that aren't being masked by the chocolate - it could really use some aging wrapped in a rum and brandy cloth.   Now,  instead of giving each separate loaf away to two lucky friends, we can mix a chocolate and Gold Rush together so each person will get to taste both - instead of just one.  You forget how fine a fruitcake can taste when well made at home.  Sure beats Great Grandma Ester's fruit cake - or at least how I remember it 50 years later!

Red bouganvillia growing in the orange tree looks like Christmas in AZ.!

Thanks to copyu for the post, spreadsheet and inspiration for the English version that led to the other two fine taasting fruit cakes.

 

Gold Rush Sourdough Christmas Fruit Cake

 

 

 

 

Build 1

Total

%

Multigrain SD Starter

25

25

22.22%

 

 

 

 

Multigrain SD Levain

 

%

 

Whole Multi-grain Flour Mix

13

11.11%

 

Water

13

11.11%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

3.86%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

100

88.89%

 

Dough Flour

100

88.89%

 

 

 

 

 

Salt

1

0.89%

 

Water in SD Starter

13

11.11%

 

Dough Hydration

12.50%

 

 

 

 

 

 

Total Flour

113

100.00%

 

Water

13

11.11%

 

T. Dough Hydration

11.11%

 

 

Hydration w/ Adds

40.62%

 

 

 

 

 

 

Total Weight

649

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

80

71.11%

 

Egg (1)

50

44.44%

 

Snockered Fruits

225

200.00%

 

Chopped Pecans & Walnuts

55

48.89%

 

Chocolate Chips

50

44.44%

 

Brown Sugar

50

44.44%

 

Total

510

453.33%

 

 

 

 

 

1/2 tsp of 7 spice - Gold Rush& Chocolate

 

 

1/4 tsp of 7 spice for English version

 

 

 

Chocolate has 1/4 tsp of baking powder Engkish has no SD or BP Chocolate has no SD Starter

 

 

 

Chocolate has 10 g of cocoa powder

 

 

 

70 g AP dough flour for Chocolate

 

 

 

70 g total - AP and WWW for English

 

 

 

160 g of  liquors were used as soaker with the oarnge juice nd zests

63 g of butter for English

 

 

 

180 g of snockered fruit for Chocolate & 380 g for English

 

70 g of chocolate chips total for Chocolate version  and 0 for English

65 g Brown sugar for Chocolate version

 

 

 

dabrownman's picture
dabrownman

This Not So Stollen version is once againis based on a modification to a real Dresden Christmas Stollen recipe that was posted by nellapower here:  Refer to it for most of the method with a few exceptions below.

 http://www.thefreshloaf.com/node/25407/dresden-christmas-stollen

 Last year’s stollen can be found here:

 Not So Stollen

 

Lucy figured out last year, if you replaced the commercial yeast with SD it would be SD Stollen and if you replaced some of the white flour with other whole grains..... it would be a SD Multi-grain Stollen that tasted better? And if you used YW for part of the levain then you would be as nuts as my apprentice.    But others might not think so.

 

I'd be surprised there isn't a SD YW, multi-grain stollen out there somewhere but I can’t find it easy enough – except for the one we did last year.   Just about everything in the bread world has already been done by some baker like nellapower already but this stollen has landed far, far from Dresden and it might be called something else like Sourdough YW Multi-grain Dried Fruit Bread with 5 Different Hooch’s and one Pooch..

 

Of course, Lucy being Lucy, that is not all my apprentice did to this once fine recipe either. She is determinately diabolical with her changes and modifications to just about any bread - and can’t be stopped when she gets rolling, plus this one has more opportunity for her to get he paws wet.

 

She still wasn’t at all sure SD alone could lift this even more hefty lump of multi-grain stollen goodness properly LL by itself so, once again, instead of commercial yeast, we threw in some YW for the liquid in the SD levain to give it an uplifting boost.

 

We didn’t use a 24 hour 1% starter, counter top levian build with all of the whole grains in the levain like last year.  We are older and didn’t think we could last another 24 hour 1% build and wiser since sour will never come though in this bread.   So we put the whole grains in the levains but also added the normal amount of YW and SD to speed things along with our non standard standard 2 stage build.  We will do a 3 stage separate build for YW and SD next year.

 

We used home ground spelt, rye, farro, kamut and some ww for fun.   Lucy tossed in some AP into the levain this year because she felt like having some ‘Fun with Flour’.  She really loves the tiny Krup’s coffee grinder we used to make the whole berries less chunky and more suitable for stollen.  We made our own citrus peels again this year by taking off the skin only with a XOX peeler and boiled them 3 times before dying them and coating them in home made vanilla sugar.

 

 Lucy upped the alcohol again this year, even over last years sodden fruit fest, by adding some bourbon to the home made limoncello and arancello that were there last year to enhance the orange and lemon peel.  We also used the traditional dark rum and amaretto too - in total about 60% more proportionally than Nellapower’s originl.   No water was required in the fruit soak again this year-- as the fruits had an even harder time trying to soak up this year’s spirit mix.

 

Lucy once again decided to cut back some of the dried fruits a little but not as much as last year and once again added walnuts and pistachios for a little crunch – now she thinks the crunch is traditional.  She found the YW frozen fruit in the freezer door again this year not knowing that it was saved for this bake. Once again it was apple and cherry pieces. 

 

To cut some of the fat, not that it reduces it much with all the butter in this recipe, we replaced all of the cream with Lite Mexican Media Creama.   Who knew they would come out with a half the fat Mexican table cream in a can – way to go Nestles.   We also chucked in 25 g of butter flavored Crisco this year, on top of the butter just to mix the fatty things up more than usual plus…. Lucy though the ingredient list was a little short.

 

Like last year, we decided to replace some of the white sugar with dark brown sugar hoping it would pair better with the dark rum that is made from molasses if you buy the good stuff, but once again, this years dark rum was probably not that good and probably made from HFCS.

 

We added some nutmeg to the spice list again thinking a little more spice would go well with the extra hooch just like it did last year.  Once again we forgot to add the ground almonds to the fruit to sop of some of its wetness.  Lucy put the ground almonds in the dough flour by mistake, again and is now a new tradition it seems.

 

 We added 60 g or bench flour when we added the fruits to keep the overall hydration closer to the original.  We added 75 g more hooch than we should have used to begin with…. so the flour would have come in even more handy……. if Lucy had hands

 

Usually we would put a sunset in here but, the moon rise last night was stupendous - the clouds and orange tree made it special.

We basically cut last year’s recipe for 2 loaves in half so the kneading was a breeze this year.  Once again we changed the method slightly by cutting in all the fat into the flour before adding the media crema which were supposed to be part of the levain but we used YW and water there instead.

 

For some reason a volunteer jalapeno pepper plant sprung up in total shade under the orange tree this year.  Never had one ther before.

This made the kneading easy since we could do 10 minutes of slap and folds before adding in the fruits and nuts and the 60 g of bench flour.  The dough was very manageable this year and the dough tightened itself back up as we folded the add ins into the dough.  This method is much closer to short crust pasty and stollen is much closer to short crust pasty than it is to bread anyway.

The minneola tree looks like it did well thsi year but it is the worst year in so many.... 

This year we bulk fermented the dough in a bowl on the counter for 6 hours before we shaped it and put it in the fridge for a 15 hours retard.  The dough set up into a hard lump in the fridge with all that butter and it did not proof one iota in the cold.  So we left it on the counter on a heating pad for 6 hours until it did look ready for the oven which it never really did.

 

Made Italian sausage sliders out of the last of Mark Sinclair's rolls - just as good as the hamburgers.

Italian sausage slider with home made dijon, butternut squash soup with Parmesan, pickled Serranos and red pepper for the slider, steamed Italian summer squash, salad from the pot garden, brie, sweet and white potato baked wedge fries with BBQ sauce - Yummy!

Oddly the dough cracked through the bottom at about the 4 hour mark of the final on the counter but, since it hadn’t really rose much.  I ignored it and let it go another 2 hours.  It still didn’t look like much proofing had gone on in the 12 hours total it spent on the counter before and after the retard.  I pinched the bottom closed before we un-molded it on parchment paper and a peel and slid it in the oven on the bottom stone,

 

Sliders were served with a nice salad from the pot garden.

My apprentice still thinks she might be related to Rin Tin Tin.  Why she thinks this might be a possibility is strange indeed with her being so short legged and stupid – a polar opposite of Rin Tin Tin if there ever was one.

 

This year’s Not So Stollen version actually looks like a stollen instead of the flat pancakes of last year – yea!.  It will not be wrapped in cotton cloth and placed for 6 weeks in a beautiful blue holiday tin with silver snowflakes like last year though.   With 8 days till Christmas, this stollen will be lucky not to be completely gone by then – if it isn’t stolen first.

 

We baked it for 20 minutes at 375 F with steam and for 70 minutes at 350 F convection.  The oven was turned off when the stolen hit 203 F.  Even a year later we still don’t know what temperature it was supposed to be in the inside when done so we went with last year’s temperature of 205 F before removing it to a cooling rack.

 

 We did not have to cover it with foil either like we did at the at the 50 minute mark last year so it wouldn’t get too brown.  For some reason, this one did not spread too much either but you can’t say it sprang much, but it did crack like it was trying to do something on the puffy side.

 

This Not SO Stollen - 2013 looks and smells terrific and, as Karin says, there is no reason to wait 6 weeks to eat it - so we won’t and if we want another one later we will make another one,

 

Once again, we are getting pretty far away from the nellapower’s original recipe for this Modified Dresden Christmas Stollen - Version 2 even though they are still quite similar in concept except for all those pesky minor changes :-)  Not So Stollen is still the perfect name for this unusual attempt to make an alien stollen of the 3rd kind.

 

We buttered it as it came out of the oven and later covered it in a lemon drizzle per the GMA’s and then a thicker dusting of powdered sugar was applied.  I see French toast on the Christmas breakfast horizon for some reason.

 

Thanks to nellapower for posting her original recipe and her help in our making something close to it conceptually and to the GMA’s for the lemon drizzle idea that they put on their fine stollen. 

 

Merry Christmas to all and to all a good night!

Formula

ComboSD YW Starter

Build 1

Build 2

 Build 3

Total

%

SD Multigrain

7.5

0

0

7.5

1.74%

Dark Rye

4

7

0

11

3.67%

AP

4

7

0

11

3.67%

Farro

4

7

0

11

3.67%

Spelt

4

7

0

11

3.67%

Whole Wheat

4

7

0

11

3.67%

Kamut

4

7

0

11

3.67%

Total

31.5

42

0

73.5

24.50%

 

 

 

 

 

 

Starter Totals

 

 

 

 

 

Hydration - 72 G YW

97.87%

 

 

 

 

Levain % of Total

10.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Media Creama 225

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

430.5

 

 

 

 

Total Water, Creama, Cream

294

 

 

 

 

T. Dough Hydration

68.29%

 

 

 

 

Whole Grain %

14.11%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

72.91%

 

 

 

 

Total Weight

1,298

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Lemon Peel

10

3.33%

 

 

 

Orange Peel

25

8.33%

 

 

 

VWG

5

1.67%

 

 

 

Pistachios

25

8.33%

 

 

 

Walnuts

25

8.33%

 

 

 

Butter

125

41.67%

 

 

 

Ground Almonds

50

16.67%

 

 

 

Sugar 12, D. Brown Sugar 25

37

12.33%

 

 

 

Red Malt

1

0.33%

 

 

 

White Malt

1

0.33%

 

 

 

YW Apple and Cherries

75

25.00%

 

 

 

Prunes

25

8.33%

 

 

 

Cranberry

25

8.33%

 

 

 

Apricot

25

8.33%

 

 

 

Raisins

50

16.67%

 

 

 

Total

504

168.00%

 

 

 

 

 

 

 

 

 

1/4  tsp Cinnamon

 

 

 

 

 

1/4 tsp Cardamom

 

 

 

 

 

1/4 tsp Nutmeg

 

 

 

 

 

1/4 tsp Mace

 

 

 

 

 

Dark Rum - 25 g

 

 

 

 

 

Amaretto - 25 g

 

 

 

 

 

Limoncello - 25 g

 

 

 

 

 

Arancello - 25 g

 

 

 

 

 

Bourbon - 25 g

 

 

 

 

 

Bench AP Flour -60 g

Butter Crisco – 25 g

 

 

 

 

 

( B. Flour included in Total Flour and for Hydration Total)

 

 

 

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