The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture
dabrownman

We used the same amount of the 3 part levain that we used for the Challah bake earlier this week.  It was a 3 stage poolish with a pinch of DY, YW and SD levain that was retarded for 48 hours 1 hour after the levain had risen 25% after the 3rd feeding.

 

Our last Tzitzel used a SD levain and we know the Pratzel’s Tzitzel was commercial yeast.  We would expect that this will more closely approximate the flavor of the St Louis original corn rye.

 

There are no home milled flour in this version.  We used rye, whole wheat bread flour and unbleached bread flour out of the bins at Winco.  We assume the rye is a white rye flour.   Instead of 40% rye we used 35% this time and the corn meal was put inside instead of rolling the exterior of the dough in it like last time.

  

We will have to see how this combination of flour mimics the taste of the Pratzel’s version after version 2 turned out very tasty indeed but not very lose to the original.   We reduce the hydration down to 81% thinking that there was only 33% whole grain and non of it home milled.

 

We autolysed the dough flours for the hours that the levain was coming up to counter temperatures from its 2 day retard.  Once everything came together, we did 8 minutes of slap and folds, with a 15 minute rest, and then did another 6 minutes of slap and folds like Josh has been doing of late fir his market barter bakes.

 

We also did 3 sets of S&F’s on 20 minute intervals where we incorporated the 2% of lightly chopped caraway seeds on the first one.  We used an aromatic seed mix last time that included half caraway with anise, coriander and fennel making up the other half.

 

We then let the dough ferment on the counter for 1 hour before shaping an placing in a basket seam side up.  We then did 1 1.2 hours of counter ferment before placing in the fridge for an 18 hour retard.

 

Yesterday's lunch with white bread above and today's lunch with Tzitzel and Aunt Beve's brisket below.

Once freed from the cold the next morning, we let the dough warm up and proof some more for 2 hours on the counter before refrigerating again for half an hour, slashing and placing it in the 500 F mini oven with (2) of Sylvia’s steaming cups.

 

This morning's breakfast with challah and jam, peach, nectarine, blackberries, whit bread with grilled salmon schmear - two white breads in one meal- Can't be?

After 2 minutes we turned the oven down to 475 F and 13 minutes later we removed the stem, turned the oven down to 450 F and continued to bake another 20 minutes when the dough tested 203 F.  The oven was turned off and when the bread read 205 F it was removed to a cooling rack.

 

The crust browned boldly, sprang and bloomed well as the mini oven is famous for applying to any dough that hits its heat.   The crust was light blistered with small bubbles, another mini oven trait.  We will have to wait on the crumb but have our fingers crossed.  Well, the wait is over.  The crumb was open moist and soft with the flavor of the caraway coming though well.... but not overly pungent.

A fantastic lunch with Tzitzel and Meat Week'e home cured and smoked pastrami!

This crumb is similar to version 2.  The crust was originally crunchy but. by the time we sliced it, the crust has gone more soft and chewy.  A good bread that went very well with Aunt Beve's Sweet & Hot Brisket.  We have had a Meat Week like we haven't had in....forever but will post about that separately.

 

 

Formula

Pinch of ADY plus

Build 1

Build 2

Build 3

Total

%

Multigrain SD Starter

5

 

 

5

0.99%

AP

30

25

41

96

19.07%

Yeast Water

30

25

36

91

18.07%

Total

65

25

77

192

20.06%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

99

19.56%

 

 

 

Water

94

18.57%

 

 

 

Hydration

94.92%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

192

20.47%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Rye

170

33.76%

 

 

 

Bread Flour

115

22.84%

 

 

 

Whole Wheat Bread Flour

100

19.86%

 

 

 

Dough Flour

405

80.44%

 

 

 

 

 

 

 

 

 

Salt

9

1.79%

 

 

 

Water

341

67.73%

 

 

 

Dough Hydration

84.20%

 

 

 

 

 

 

 

 

 

 

Total Flour

504

100.00%

 

 

 

Water 341, Yeast Water 94

435

86.30%

 

 

 

T. Dough Hydration

86.30%

 

 

 

 

% Whole Grain Flour

32.95%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.44%

 

 

 

 

Total Weight

987

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

5

0.99%

 

 

 

VW Gluten

10

1.99%

 

 

 

Red Malt

5

0.99%

 

 

 

Caraway

10

1.99%

 

 

 

Toadies

10

1.99%

 

 

 

Total

40

7.94%

 

 

 

 

dabrownman's picture
dabrownman

We were going to make a multi-grain challah but, at the last minute, decided to do a more typical one.  It is white bread with saffron, honey, sugar, egg and oil.  Pretty standard except the honey sugar egg and oil are a little less than the standard traditional challah - if there is such a thing.

 

The unusual thing about this challah is it is a mixed up levain of YW, SD and poolish  Why do one when you do all three at once for the Holidays?  This levain was (2) 5 hour builds and then a 1 hour one before being retarded overnight in the fridge for 12 hours.

 

When it all came together the next morning we did 12 minutes of slap and folds and 2 sets of S&F’s before a 1 1.2 hour counter top bulk ferment.  We shaped a Franz Joesph roll, a small 4 strand braid roll where the ends were rotated around to kind of make an octopus looking thing. Then we did a big 6 strand challah that was supposed to be round but ended up kind of square of some reason that escapes my apprentice completely.

 

A good 2 ¾ hour final proof and the bread was egg washed and tossed in to the mini oven without much steam other than a ¼ C of water thrown in tot bottom.  We did 5 minutes at 400, and 5 at 375 F then rotated the lot and turned the oven to 5 minutes of convection at 375F.   Then we baked n additional 20 minutes at 350 F convection when the large challah was done at 195 F - 35 minutes total.  The small rolls were done in 20 minutes.

 

The small rolls didn’t brown as much but were nicely golden, shiny and blistered and the large challah was dark brown shiny and blistered.  All puffed themselves up well in the mini’s heat.   My daughter came home in the middle of the bake and said they smelled grand and wanted to eat one of the rolls but my apprentice defending them.

 

The bread should go well with tonight’s brisket dinner based on Aunt Beve’s recipe the is sweet and hot just kike she was in life,   Beverly passed away last year and we miss her way more than we can convey.

There is no question that this n=brad needed to proof another hour at least.   But, dinner nneeded a challah so it was baked off.  It wasn't horrible at all.  The crust was just terrific and the taste was wonderful but..... my daughter said 'this bread is dense' and she was right.  Instead of proofing to 85% it needed to go to 150%.  Ah...next time....when we have more time.  The dinner was great, The brisket was some of the very best - fork tender, jjuicy and flavorful - my daughter could not get enough of it.

And New Year's breakfast of French toast, a sausage, berries and a sliced peach.

The gravy from the braise  was so tasty with the Sambal garlic,  chili sauce in the heat background.  The brown sugar and tomato paste made for the sweet.  Sweet and hot just like Aunt Beve and just as tender  as she was.  No one except her brother could ever be as gracious.  This character trait runs intthe family through her children. .  She always made the best brisket.... that wasn't smoked.  Then the sunset made for a the perfect start for the New Year.

With a nice salad and the background of roasted veggie made up of eggplant, summer squash, mushrooms, yams, red and russet potato, onion and carrot with a splash of sweet and pan sauteed green beens and spicy gravy, the meal was simple and simply satisfying,

The best in life to each of you for the New Year!

Formula

Pinch of ADY plus

Build 1

Build 2

Build 3

Total

%

Multigrain SD Starter

5

 

 

5

0.86%

AP

30

25

55

110

18.88%

Yeast Water

30

25

35

90

15.45%

Total

65

25

90

205

19.74%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

113

19.31%

 

 

 

Water

93

15.88%

 

 

 

Hydration

82.22%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

205

24.43%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

470

80.69%

 

 

 

Dough Flour

470

80.69%

 

 

 

 

 

 

 

 

 

Salt

10

1.72%

 

 

 

Water

164

28.15%

 

 

 

Dough Hydration

34.89%

 

 

 

 

 

 

 

 

 

 

Total Flour

583

100.00%

 

 

 

Water 167, Yeast Water 90

257

44.03%

 

 

 

T. Dough Hydration

44.03%

 

 

 

 

% Whole Grain Flour

0.43%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

61.48%

 

 

 

 

Total Weight

1,084

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

80

13.73%

 

 

 

Sugar

20

3.43%

 

 

 

Veg oil

47

8.07%

 

 

 

Egg

88

15.11%

 

 

 

Total

235

40.34%

 

 

 

dabrownman's picture
dabrownman

Latest update to the blog index.

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

3/13/2013 - 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

 

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 being summer in AZ, we are baking our pizzas on the gas grill outside.  We prefer the big old GE inside for pizzas but the gas grill does a half decent job with the pizza stone heated up.  One plus is that the gas grill can get to 650 F and the crust is super crispy, even though the top may not be browned enough.

 

See through pepperoni can go under the cheese adn still bake up well trapping that fat next to the sauce.

This dough had been in the fridge for 48 hours and was nice to work with and was tough but pliable when stretching over the knuckles.  The leaven for this was repeat of a three-peat - a pinch of yeast biga, yeast water, sourdough starter and flour – the same one used earlier this week for that fine crust on Lucy’s Fruit Stupid; a peach and plum and Nutella galette.

 

The girls split their pizza #1, each making half to their liking.

One thing we did different this time is to liberally dust the counter and the top of the dough with semolina when forming and to use whole wheat pastry flour for 25% of the flour mixed with AP and bread flour.  Semolina just sounds like Italy to me and it takes the tackiness out of the dough just as well as flour does when forming.

 

Pizza #2 was everything included for one low price that was flipped over after par baking.

 My shaping of these pies was a little fast which produced an odd shape but I could tell the monsoon was going to blow in right as the first pie was to go on the grill.  Poor Lucy had the be Jesus scared out of her with all the wind. lightening, thunder and rain.  Since she usually forms the pies and was beside herself, I tried my best. 

 

The poor grill was struggling to  keep the heat in so on the 2nd pie instead of par baking for 3 minutes and then taking it off and loading it up, we par baked it for 2 minutes, took it off and then flipped it over and loaded up the once stone side down with the toppings.

 

For this pie we didn’t brush Mojo de Ajo on the top until it had been par baked and flipped.  The first pie had Mojo de Ajo brushed on top before it went on the stone for par baking.  We did not put our normal rosemary, garlic and sun dried tomatoes in the dough this time.

 

The bottom was perfectly browned even after being flipped - very crispy and tasty.

The toppings were the usual home made sauce, mozzarella, parmesan and romano, red, jalapeno and poblamo peppers, green and caramelized onions, carmelized , king oyster, crimini and shiitake mushrooms, hot Italian sausage, grilled squash, steamed broccoli and pepperoni.  I put a little aged super sharp cheddar on mine too.

 

My pie was the 2md one and the crust was stupendously crispy and tasty.  It took 6 minutes after it went back on the stone after the par bake and loading it up.  It wasn’t the best looking pizza because it was flipped but it tasted fantastic.  I might start flipping them all the time even when made indoors.

Saturday morning’s breakfast was a home made English muffin with butter and caramelized medium Minneola marmalade, hot breakfast sausage, half a peach, half a mango, a slice of cantaloupe chopped up  and an omelet with hot pepper jack cheese.

 

The fruits and melon were all at their very best ripeness and made for a nice consolation after a stormy sunset that turned into some thing quite unexpected and beautiful.

 

How strange that this ugly storm….

 

turned into this Western facing sunset of orange rain coming down…… but looking East at the same time was a double rainbow.

 

Formula

Pinch of ADY plus

Build 1

Build 2

Total

%

Multigrain SD Starter

10

 

10

2.67%

AP

45

25

70

18.67%

Water

0

25

25

6.67%

Yeast Water

45

 

45

12.00%

Total

100

50

150

28.00%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

75

20.00%

 

 

Water

75

20.00%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

150

23.08%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

AP

250

66.67%

 

 

Whole Wheat Bread Flour

50

13.33%

 

 

Dough Flour

300

80.00%

 

 

 

 

 

 

 

Salt

7

1.87%

 

 

Water

200

53.33%

 

 

Dough Hydration

66.67%

 

 

 

 

 

 

 

 

Total Flour

375

100.00%

 

 

Water

275

73.33%

 

 

T. Dough Hydration

73.33%

 

 

 

% Whole Grain Flour

14.67%

 

 

 

 

 

 

 

 

Hydration w/ Adds

73.33%

 

 

 

Total Weight

667

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

0

0.00%

 

 

Butter

0

0.00%

 

 

Toadies

0

0.00%

 

 

Dehydrated onion

0

0.00%

 

 

Ground Sesame 2 & Flax seeds 2

0

0.00%

 

 

Parmesan & Romano 10 g each

0

0.00%

 

 

Red Malt

0

0.00%

 

 

White Malt

0

0.00%

 

 

Total

10

2.67%

 

 

 

dabrownman's picture
dabrownman

We needed to come up with a white bread that had around 30% of home milled, whole grains that did't disappoint when it came to flavor and sour.   We have been developing 80% and higher whole grains with robust flavor and sour but, some folks just don’t like breads like that .....even though that should be against the bread laws :-)

My poor apprentice still thinks that, if it isn’t pumpernickel, it’s not even close to real bread and she should know being the determined German she looks like and claims to be.  But, the other girls in the family still like their mamby,  pamby, cotton candy, Oroweat, supposed whole wheat bread even though, it sure doesn’t look like any whole wheat I grind and bake – not even close.

 

Hopefully, Lucy will come up with a recipe that they actually prefer over their notion of what bread is supposed to be.   So, we took a flyer from toad.de.b and decided to do a bread that required double slap and folds.  Our 2nd set required double slaps to one fold as it was stiffer than normal!

 

After Tom’s great flavor enhancing invention that Lucy named 'Toadies' (short for Toady Tom's Toasted Tasty Tidbits), you just have to read his latest post on his summer bread experiments and incorporate what ever strikes your fancy into your methods -  like I made my apprentice over her scowls and growls.

 

This time we dropped the whole wheat from the whole grain mix and added whole oats to the usual rye, Kamut and spelt.  For liquid, we went with water this time instead of some part being yogurt whey.  This white bread should be less tangy than our normal loaf as a result but it should still be tangy enough.

 

Weonce again put the whole grain bits into the levain to get them wet as long as possible.   We hoped they would be softer that wasy and not cut the gluten strands too much when we went to develop it.  We also did a 48 hour retard after the 3rd stage build had risen 25%  to promote sour and lab reproduction over yeast reproduction.

 

When the levain came out of the fridge to finish it's 48 hour belated doubling, we started the autolyse with everything else except the ground seeds.  We only sprinkled the salt on top of the autolyse so we wouldn’t for get it later as we sometimes prone to do.

 

After 3 hours on the counter, the levain was ready by finishing its doubling.  We mixed it with the autolyse and then did 10 minutes of slap and folds.  After a 15 minute rest we did another 4 minutes of slap and folds before resting it again for 15 minutes.  The gluten was fully developed but we still did 2 sets of slap and folds on 15 minute intervals.  The ground sesame and flax seeds were incorporated on the first one and were evenly distributed by the 2nd set.

 

After another 15 minute rest we pre-shaped the dough into a boule and 10 minutes later shaped it for keeps and dropped it seam side up into a lightly rice floured basket.  A short 30 minute counter proof and into the fridge it went  We planned on a  retard per Toady Tom’s latest near death wait of 20 hours.  We hoped the low levain inoculation of 12% would be small enough so the dough didn't explode.  Low inoculations and long low temperature retards promote flavor and sour better than any other way.

 

We let the boule warm up for half an hour before starting the mini oven's  preheat to 500 F.  For steam, we used the overturned stainless steel bowl over the broiler pan that had ½ C of water in the bottom.

The boule was un-molded, quickly slashed in a square, covered with the stainless mixing bowl and placed into the mini oven for 14 minutes of steam.  At the 7 minute mark we turned the oven down to 475 F and at the 10 minute mark we turned it down to 450 F.  5 more minutes of steam would have been better but my apprentice forgets to add steaming time when covering with a cloche.

 

The steaming bottom of the broiler pan came out at 14 minutes and the temperature was turned down to 425 F, convection this time.  The bread didn’t spring much, spread a little and bloomed some under the steam.  A sure sign the bread was proofed over 85% and or not steamed long nough.  These long ferments can be tricky to time properly when you are sound asleep :-) 

 

We rotated the bread every 5 minutes to make sure it browned properly.  Oddly, as soon as the steam came out, the bread sprang nicely and puffed itself up pretty well.  After 15 minutes of dry heat, the bread registered 205 on the Fahrenheit scale.   It was then moved to the cooling rack all browned up and blistered with the mini oven’s typical crust.

Yesterday's white bread lunch  and this moring's white bread breakfast.

Will have to wait on the crumb shots but will have this bread for a late lunch as see how we like it.  But first a nice sunset.

Followed by today's lunch.

The crumb was open moist and soft.  The crust went softer as it cooled and became more chewy rather than crunchy.  If I have to eat white bread..... this is the one I want.  The seeds really come through and help make this bread flavorful and plenty tasty enough.  I was struck by the sour flavor and some of it must be because of the lowered levain amount to less than 12% and retarding of it for 48 hours.  Toady Tom's 20 hour retard of the dough didn't hurt either.  I could eat this bread all day without ever knowing it is a white bread.  We likie this bread a lot and now have to see what the girlsi think. 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

12

0

0

12

2.82%

25% Extracted Bran

6

7

9

22

5.16%

Water

12

14

18

44

10.33%

Total

30

21

27

78

23.47%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

50

11.74%

 

 

 

Water

50

11.74%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.83%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

75% Extraction Multigrain

56

13.15%

 

 

 

AP

200

46.95%

 

 

 

Bread Flour

110

25.82%

 

 

 

Dough Flour

376

88.26%

 

 

 

 

 

 

 

 

 

Salt

8

1.88%

 

 

 

Water

306

71.83%

 

 

 

Dough Hydration

81.38%

 

 

 

 

 

 

 

 

 

 

Total Flour

426

100.00%

 

 

 

Water

356

83.57%

 

 

 

T. Dough Hydration

83.57%

 

 

 

 

% Whole Grain Flour

28.70%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.07%

 

 

 

 

Total Weight

845

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

5

1.17%

 

 

 

White Malt

5

1.17%

 

 

 

Toadies

10

2.35%

 

 

 

Ground Flax & Sesame Seeds

25

5.87%

 

 

 

VW Gluten

10

2.35%

 

 

 

Total

55

12.91%

 

 

 

 

 

 

 

 

 

75% extraction multi-grain is: 25% Kamut,

 

 

 

 25% Oat, 25% spelt & 25% rye

 

 

 

 

 

dabrownman's picture
dabrownman

We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here: 

http://www.thefreshloaf.com/node/33946/hamburger-onion-parmesan-buns

We don’t have his flour combination but we tried out best to come at least a little close to them.   So, Lucy used some AP and white whole wheat instead of the spelt, European and durum flour that was Ian’s choice.  We called Ian’s hand by keeping the potato flakes, butter, honey, dehydrated onion, Parmesan cheese and a pinch of ADY.

 

We then raised Ian’s formula a pecorino cheese, some ground sesame and flax seeds,  red and white malt and Toadies while switching out the milk and replacing it with cream and some left over fig re-hydration water from the last bake.

 

The final change was to use the pinch of ADY with some apple cherry yeast waster and some SD starter in one poolish kind of double levain that should balance itself out with acid and sweetness to become more neutral - as most hamburger buns seem to end up being for some reason.

We did a one stage, 3 hour build to get the levain to double.  We took the dried onions and re-hydrated them in 30 g of water and the salt for 1 hour.  We autolysed everything else except the cheese with the liquids for a half hour and then added the salt, onion and water mix.

 

We squished this through the dough through our fingers and did 6 minutes of slap and folds before resting the dough for 10 minutes and then doing 4 mote minutes of slap and folds.

 

A beautiful open moist, soft and grilled crumb.  Jsuit delicious!

The gluten had developed very well.  After a 15 minute rest we did 1 more minute of slap and folds.  We then stretched the dough and incorporated the (2) cheeses with a set of S&F’s.  15 minutes later we did another S& F and then allowed the dough to rest for1 hour.

 

A bagel breakfast to get the day started.

We then pre-shaped the dough into 4 thin buns that we like so much and 2 hot dog buns.  10 minutes later we final shaped them and put then on parchment paper - on top of the the mini oven’s vented top portion of the broiler pan.  We then egg washed them and covered them in white and tan poppy seeds since we hadn’t used them at all.

 Nothing wrong with a Bologna sandwich and a grilled shrimp salad lunch to go with the mango,nectarine, peach, bread and butter pickles,  pickled eggplant, carrots cucumbers, celery, red and poblano peppers, pickled onion cucumber and tomato relish with a few extra cucumber slices on the side.

Others had a different breakfast and lunch with some stuff being the same.

The buns proofed on the counter in a used trash can liner for 2 hours.  They puffed themselves up nicely so we egg washed then again and placed them in the 425 F mini oven set on convection from the get go. No need for steam when the buns have egg on their face.

 

Don't forget the peach, nectarine, mango and plum crisp with pecan  and vanilla granola topping.

After 8 minutes, we turned the oven down to 400 F - convection.   In another 12 minutes the buns were deemed done and removed from the oven to cool on a rack.  They browned up well.  When they were still warm, we cut them and put them on the grill to toast.  These are some really fine tasting buns.  The flavor of the onions and cheeses come through well.  No complaints.  Cleo and Ian have a real winner just like trailrunner said when she made them.

 

We actually divided the levain in half and are using the other half for Thursday’s pizzas trying to follow David Snyder’s Pizza Bliss to some degree.

 

Formula

Pinch of ADY plus

Build 1

Total

%

Multigrain SD Starter

10

10

2.67%

AP

45

70

18.67%

Yeast Water

45

45

12.00%

Total

100

125

28.00%

 

 

 

 

Multigrain SD Levain

 

%

 

Flour

75

20.00%

 

Water

75

20.00%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

150

23.08%

 

 

 

 

 

Dough Flour

 

%

 

AP

250

66.67%

 

Whole Wheat Bread Flour

50

13.33%

 

Dough Flour

300

80.00%

 

 

 

 

 

Salt

7

1.87%

 

Water

200

53.33%

 

Dough Hydration

66.67%

 

 

 

 

 

 

Total Flour

375

100.00%

 

Water

275

73.33%

 

T. Dough Hydration

73.33%

 

 

% Whole Grain Flour

14.67%

 

 

 

 

 

 

Hydration w/ Adds

73.33%

 

 

Total Weight

667

 

 

 

 

 

 

Add - Ins

 

%

 

Honey

0

0.00%

 

Butter

0

0.00%

 

Toadies

0

0.00%

 

Dehydrated onion

0

0.00%

 

Ground Sesame 2 & Flax seeds 2

0

0.00%

 

Parmesan & Romano 10 g each

0

0.00%

 

Red Malt

0

0.00%

 

White Malt

0

0.00%

 

Total

10

2.67%

 

 

 

 

 

20g of extra onion water were not included

 

 

in the hydration or weight calculations

 

 

 

 

dabrownman's picture
dabrownman

After seeing FlourChild’s, breadsong’s and David Snyder’s pizza posts where some of them were dessert pizzas, my apprentice just knew it wouldn’t be long before she had to try one.  But, instead of using traditional pizza dough, she used a slightly sweetened enriched dough like a hamburger bun.  We have no idea why she does these things but it is fun to watch.

 

David - http://www.thefreshloaf.com/node/34452/pizza-bliss and Breadsong's post here - http://www.thefreshloaf.com/node/34610/was-good-pizza and FlourChild’s post here - http://www.thefreshloaf.com/node/34626/pizza-levain-and-highextraction-flours

  

To jazz things up a little bit and having to get this bake done in 7 hours again, we used a 100g, 100% hydration poolish with a pinch of ADY and AP -  and a 100 g 100% hydration levain made with white whole wheat and some apple cherry yeast water.  We upped the percent of the leavens to 30% to make sure everything got fully proofed this time before hitting the mini oven.

  

There is a dessert bun made in Mexico where the filling is ripe plantain.  A very ripe near black plantain is sweet and similar in taste to a banana. I this case I had a couple of plantains like that 3 week ago when I put them in the fridge to get midnight no moon black, shriveled up and flavor packed.

 

To help the plantains out Lucy added some Nutella.   When mixed together it made an odd filling combination we have never tasted before and not likely to again as she is so absent minded and quirky.

 

She used this filling for the rolled up bagels but then added some mini chocolate chips and English toffee pieces to the fruit galette just to make it different thinking the fruit wouldn’t make it different enough as is was. She was pretty confident that the galette was plenty different enough when she got through messing around with it.  I call this concoction Lucy’s Fruit Stupid.

 

Oddly, the Stupid started out pretty smart - unlike Lucy herself.  The levain and poolish were made separately and left to do their thing on the counter for 2 1/2 hours.   We cut off the ends of the plantains and squeezed out the ripe insides like toothpaste – these were very ripe plantains indeed!

  

We mashed them with a fork and then added a couple of scoops of Nutella to it and mixed it well.  When the leavens met the rest of the dough ingredients we did 8 minutes of slap and folds to get the gluten develops and then let the dough rest for 12 minutes before doing the first of 2  S&F’s on 20 minute intervals.

 Breakfast on bake day.

The dough then fermented on the counter for another hour getting us to the 4 hour mark.  We then divided the dough in half and then one half into 3 pieces of 107 g each to make the roll up bagels – the other half would be used for galette crust.  Once the three pieces we rolled out into rectangles the Nutella / plantain mix went on and they were rolled up jelly roll style from the long side and then formed into a circle that looked like a bagel.

 Lunch on bake day.

After stretching the other half of the dough into a pizza shape and placing it in the ceramic tart dish, we then added the mini chocolate chips and English toffee pieces to the Nutella / plantain mix and spread this out on the crust bottom after docking it.  The plum slices were places around the perimeter ad the peach slices were placed in the center as a pinwheel with a strawberry in the middle.

The chocolate bagelish thingies were egg washed, turbanado sugar sprinkled and baked in the mini oven - first at 375 F for 8 minutes and then 10 minutes at 350 F, convection this time.  They browned up well and we brushed them with skim milk as they came out of the oven to keep the crust soft.

 

Then Lucy’s Fruit Stupid went in the heat after having the crust rim brushed with egg wash the top sprinkled with turbanado sugar.  We started the bake at 400 F convection and baked it for 8 minutes.  We then rotated the galette 120 degrees and turned the oven down to 350 F.  After 8 more minutes we rotated the galette 120 degrees again. After 24 minutes the crust rim was brown and we deemed it done.

A dinner salad is a nice foil for the dessert.

The bagels were a little on the bland side when compared to Lucy’s Fruit Stupid.  The Stupid was stupendous.  I asked Lucy why she didn’t make two of her fine Stupids instead of wasting half the bake on not nearly as nice Nutella and plantain roll up bagels. 

 

Her comment was that next time the rollups would have fruits mini chocolate chips and English toffee added to them and they would be great too.  You never know what will work better until you try them out and know for sure. 

This morning's breakfast.

Formula

Poolish Pinch of ADY

Build 1

Total

%

White Whole Wheat

50

50

14.29%

AP

50

50

14.29%

Yeast Water

50

50

14.29%

Water

50

50

14.29%

Total

200

200

42.86%

 

 

 

 

Multigrain SD Levain

 

%

 

Flour

100

28.57%

 

Water

100

28.57%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

30.44%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

50

14.29%

 

AP

250

71.43%

 

Dough Flour

250

71.43%

 

 

 

 

 

Salt

6

1.71%

 

Cream 100

112

32.00%

 

Dough Hydration

44.80%

 

 

 

 

 

 

Total Flour

350

100.00%

 

Cream 112, Water 100

212

60.57%

 

T. Dough Hydration

60.57%

 

 

% Whole Grain Flour

14.29%

 

 

 

 

 

 

Hydration w/ Adds

74.23%

 

 

Total Weight

657

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

25

7.14%

 

Honey

10

2.86%

 

Egg

54

15.43%

 

Total

89

25.43%

 

dabrownman's picture
dabrownman

We took last week's more tame bake and decided to gussie it up some.  There is just no way to hold my apprentice back when it comes to gussieness.  She decided to add some walnuts and re-hydrated black mission figs (one of our favorite combinations for fruit and nuts in bread) and some pumpkin and sunflowers seeds

 

These new additions went along with last week’s ground sesame and flax seeds, Toadies, red and white malts and VWG.  We cut back on some of the whey and white whole wheat flour and replaced them with more water and our special mix of 75% extraction home ground flour consisting of 25% rye, 25% spelt and 25% Kamut and 25% farro.

  

Since we again used the 25% sifted out bran portion to feed a smaller levain, we ended up with 85% whole grain bread instead of 100% like last week.  With all the fruit, nut and seed additions, I didn’t honk that Lucy would notice that some of the whole grain was missing.  We need some sifted bran and middlings for the next batch of Toadies.

 

Even though the 85% hydration was the same as last week’s bake the dough felt more wet and sticky.  This was probably due to some of the whole gain missing and that the re-hydrated figs may have carried some extra water with them.  In any even the dough was more slack for sure and hopefully this will open the crumb some more and still provide proper lift.

  

We followed a similar method to last week with one exception. We built the levain on Tuesday instead of Wednesday so that it could sit in the fridge for 48 hours to get more sour.  Since all of the whole grain bits were in the levain we autolysed the dough flours for 3 hours while the levain was warming up and finishing in final doubling.  The levain was refrigerated when it showed a 25% volume increase after the 3rd feeding.

  

We did 12 minutes of slap and folds since the dough felt slacker.  We incorporated the ground sesame and flax seeds, along with pumpkin and sunflower seeds, during the first set of (3) S&F’s that were performed 20 minutes apart.  The figs and the walnuts went in on the 2nd set and by the end of the 3rd set everything was well distributed.

 

After a short 15 minute rest the dough was pre-shaped and then shaped into a short squat batard to fit our oval basket and then it was placed into a used trash can liner and immediately retarded in the fridge for 20 1/2 hours.  It wasn’t quite were we wanted it when it came out of the fridge so we let it warm upon the counter an hour.

 

The dough was then un-molded on the parchment covered mini broiler top, slashed and  placed into the 500 F preheated mini oven that was steaming with 2 of Sylvia’s steaming cups and a ¼ cup of water thrown into the bottom of the mini oven as the door was closed.  Three minutes later we turned the oven own to 475 F.

 

We let the bread steam for 16 minutes before removing Sylvia’s steam generators and turning the oven down to 425 F, convection.   We rotated the bread every 5 minutes and in 25 minutes the bread tested 203 F when it was removed to a cooling rack.  So, this time the total bake was 41 minutes.

 

The bread bloomed OK but didn’t spring that much.  It might have been over proofed a little bit. It must have been that extra half and hour in the cold.  It browned well and had the crust that the mini oven puts on bread nearly every time but without the blisters.  The kitchen smelled like bake day for sure even without any aromatic seeds in the mix  - I knew my apprentice forgot something!

This bread is one that you won't forget.  Earthy, nutty, seedy, with a hint of sweet figs.... just plain tasty.  The crust is boldly baked, thick and it stayed crunchy too.  the crumb is soft moist and fairly open for a near whole grain bread with lots of stuff in it.  If you are all alone on a deserted island, this is the bread you want to have in your knapsack.  It made one of the tastiest grilled chicken sandwiches with the typical fruits and veggies, some pickled veg from the sausages last night and a slice of brie - Yummy!

Formula

Brunch with this bread the next morning.  Delicious!

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.27%

25% Extracted Bran

20

30

32

82

18.59%

Water

20

30

32

82

18.59%

Total

50

60

64

174

39.46%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

87

19.73%

 

 

 

Water

87

19.73%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

16.14%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

75% Extraction Multigrain

254

57.60%

 

 

 

White Whole Wheat

100

22.68%

 

 

 

Dough Flour

354

80.27%

 

 

 

 

 

 

 

 

 

Salt

8

1.81%

 

 

 

Whey 135

327

74.15%

 

 

 

Dough Hydration

92.37%

 

 

 

 

 

 

 

 

 

 

Total Flour

441

100.00%

 

 

 

Whey 135 & Water

414

93.88%

 

 

 

T. Dough Hydration

93.88%

 

 

 

 

% Whole Grain Flour

85.41%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

86.07%

 

 

 

 

Total Weight

1,078

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

5

1.13%

 

 

 

White Malt

5

1.13%

 

 

 

Toadies

15

3.40%

 

 

 

Ground Flax & Sesame Seeds

25

5.67%

 

 

 

Re-hydrated Figs

75

17.01%

 

 

 

Walnuts

25

5.67%

 

 

 

Pumpkin 25 & Sunflower Seeds

50

11.34%

 

 

 

VW Gluten

15

3.40%

 

 

 

Total

215

48.75%

 

 

 

 

 

 

 

 

 

75% extraction multi-grain is: 25% kamut,

 

 

 

 25% Farro, 25%, spelt & 25% rye

 

 

 

 

 

dabrownman's picture
dabrownman

We decided at lunch time to have sausages for dinner and needed some buns.  I went to the KA web site to get a recipe for some that would be ready in 6 hours max.  I found a no knead recipe to use as a basis but decided to make a poolish with a pinch of ADY.  We put the whole wheat in the poolish to get it wet as long as possible and put half the honey in the polish too.

 

After 2 hours we mixed everything else in and did 10 minutes of slap and folds.  This is pretty wet dough at over 82% hydration.  It eventually came together so it was not sticking on the counter.  We did 2 sets of S& F’s at 15 minute intervals and then let the dough rest for 20 minutes before shaping into 4 hot dog buns and 2 thin hamburger buns.

 

We let them proof or 2 3/4 hours on the counter on parchment, on the mini oven’s vented top of the broiler pan, in a trash can liner.  We mixed melted bitter with cream to brush on top and into the 350 F mini oven they went ready or not.

We baked them for 9 minutes on the bottom and then moved them to the top and rotated them while turning the temperature down to 325 F, convection this time.   They didn’t brown as much as we though they would but they tested done at 200 F so we took them out and brushed them with the creams butter mixture again..

 

I didn’t get any pictures of them coming out of the oven because the girls were starving but I did get a picture of the left over Boudin sausage left over and the 2 hamburger buns.  These could have proofed about an hour longer but dinner had to be served.  The buns were soft and moist and tasted great though.  No one complained which is unusual around here.

 

The hamburger buns didn't go to waste.  Yummy with grilled fries, some veg and a salad!

Poolish Pinch of ADY

Build 1

Total

%

Bread Flour

37

37

11.38%

Whole Wheat

38

38

11.69%

Water

75

75

23.08%

Total

150

150

46.15%

 

 

 

 

Poolish

 

%

 

Flour

75

23.08%

 

Water

75

23.08%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

23.58%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

50

15.38%

 

AP

200

61.54%

 

Dough Flour

250

76.92%

 

 

 

 

 

Salt

6

1.85%

 

Cream 125 & Water 25

150

46.15%

 

Dough Hydration

60.00%

 

 

 

 

 

 

Total Flour

325

100.00%

 

Cream 125, Water 100

225

69.23%

 

T. Dough Hydration

69.23%

 

 

% Whole Grain Flour

11.69%

 

 

 

 

 

 

Hydration w/ Adds

82.62%

 

 

Total Weight

636

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

25

7.69%

 

Egg

55

16.92%

 

Total

80

24.62%

 

dabrownman's picture
dabrownman

With English muffins and bagels out of the way this week and breakfast taken care of for several weeks, we moved on to our normal Friday bread bake.  We wanted to stick to our 100% whole grain recent theme, this time 99.89% while getting back to some of favorite add ins and return of the neglected; Toadies,  ground flax and sesame seeds.

 

Lucy wanted to shy away from the chewy bits in the crumb this week so, no sprouts or  scalded whole berries were used but, to make up for the missing, we added yogurt whey that we had frozen from the last batch of NF yogurt we made.  The protein will be kicked up and notch with the whey making this even healthier than it looks.

 

With the whey for dough liquid we were really going for the sour so we decided to pump it up some with a new levain retard schedule where we took out our stiff 66% hydration whole wheat and rye starter that has been in the fridge for a week and retarded the levain for 24 hours after the 2nd and 3rd stages rather than our usual retard after the 3rd stage only.

 

We fed the levain the 25% portion of bran that we had sifted out of our home milling of rye, spelt, farro and wheat.  We had 101 g left so it went into the levain in stages to make a 100% hydration leaven.

  

This put most of the whole grain equivalent into the levain so it would soak and soften for a as long as possible.  The rest of the whole grain equivalents; malts and Toadies, went into the 2 hour autolyse with the King Arthur white whole wheat.

 

We held back 36 g of water to squish the higher than normal salt though the autolyse when it had finished as we added the levain.  Normally we would have 1 or 2 g less of salt but with the whey in the mix we decided a little over 2% with the whole grains might slow things down a little bit and keep the dough from exploding while in the fridge.

 

We did our normal 10 minutes of slap and folds which was 2 slaps and 1 fold as the dough was on the stiff side even though it was at 85% hydration.  90% or more probably would have been better in hindsight but ti eventually smoothes out.  We rested the dough for 20 minutes before the first of (3) sets of S& F’s were dome on 20 minute intervals

 

After a 20 minute rest following the last S&F, we pre-shaped the dough into a boule and then 10 minutes later finished the job.   We put it into one of our favorite baskets, retrieved from the garage, which we had not used for a while.  Since the basket was well used it didn’t take much rice flour to get it back into bread shape before the dough went in.

 

A grilled cheese and chicken Tzitzel lunch on shaping day.

We then got out a new trash can liner and placed the basket inside before sealing with a rubber band and placing it into the fridge for an118 hour retard.  We liked what the long 20 hour cold did for the bagels earlier this week so we thought this bread would do well at 18 hours - even with the whey as liquid.  Luckily there wasn’t too much spelt bran in the mix

 

After 20 hours, we were a little shocked that the dough wasn’t fully proofed so that we could bake it straight out of the fridge.   So, on the counter it went for proofing until it had risen 90%.  We de-basketed it onto the parchment lined vented top of the mini oven’s broiler pan and styled it with Ian’s T-Rex slash.

 

We decided to do a cloche with a stainless steel mixing bowl for steaming instead of our normal (2) of Sylvia’s steaming cups.  The bottom of the broiler pan was preheated to 500 F in the mini oven.   Before the stainless covered bread went into the heat we tossed a quarter cup of water into hot broiler pan bottom and then covered it with the vented top holding the cloched bread above the water for a new kind of mega steam technique – under the dome.

 

 After 2 minutes we tuned the oven down to 475 F and continued to steam for another 13 minutes before removing the bottom of the broiler and the steam with it.  E then turned the oven down to 425 F, convection this time and baked the bread for another 10 minutes rotating it 180 degrees every 5 minutes until it read 205 F on the inside with the probe thermometer.

 

The bread sprang, bloomed and browned as my apprentice expected.  She sometimes reminds me of ancient Grecian oracles of note who could see the future as easily as Lucy can see the long nose on her face. 

 

What a great sunset last night to go along with today's lunch.  Just a delicious sandwich bread .

The crumb was soft, open, moist and very sour - just the way we like it.  Tomorrow we hope it is even more sour - and it likely will be.  The crust stayed crispy as it cooled  and was the tastiest part by far.  We like this bread a lot.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

11

0

0

11

2.59%

25% Extracted Bran

20

30

45

95

22.33%

Water

20

30

45

95

22.33%

Total

51

60

90

201

47.24%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

101

23.62%

 

 

 

Water

101

23.62%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

22.43%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

325

76.38%

 

 

 

Dough Flour

325

76.38%

 

 

 

 

 

 

 

 

 

Salt

9

2.12%

 

 

 

Whey

296

69.57%

 

 

 

Dough Hydration

91.08%

 

 

 

 

 

 

 

 

 

 

Total Flour

426

100.00%

 

 

 

Whey 296 & Water 101

397

93.18%

 

 

 

T. Dough Hydration

93.18%

 

 

 

 

% Whole Grain Flour

99.89%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

85.18%

 

 

 

 

Total Weight

896

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

5

1.18%

 

 

 

White Malt

5

1.18%

 

 

 

Toadies

15

3.53%

 

 

 

Ground Flax & Sesame Seeds

25

5.88%

 

 

 

VW Gluten

15

3.53%

 

 

 

Total

65

15.28%

 

 

 

 

 

 

 

 

 

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