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dabrownman

Lucy is so excited in finding out that her Mice and Pumpkin won runner up in the Arizona Republic’s Halloween Baking Contest.  She won a gift card and this Wednesday she has her entry featured in the Food and Drink section of the newspaper along with the winner and the other runner up.

 

She has been beside herself all day yet managed to produce one of the best bakes ever today.  She is on a hot streak and I’m guessing poor Max will have hard time measuring up to her new standards for baking and companionship.

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dabrownman

My wife and daughter are the cookie dessert makers around here and they are very good at it.  We are quickly getting to the Holiday season when cookies and desserts will be abundant.  But, you need to add this one to your holiday must bake list:

It comes from Tonia’s ‘The Gurney Sack’ here

 

http://www.thegunnysack.com/2013/09/pumpkin-nutella-swirl-bars-recipe.html

 

My daughter made this batch that starts with a  pumpkin cake base and the 2nd layer is some of the pumpkin cake base mixed with Nutella and then baked.  Then, after it cools, you put a cinnamon, butter, cream cheese icing on it and top it off with a sprinkle of cinnamon.

 

I only ate 3 squares in less than a minute so my taste test is far from over but I will give this a 5 loaf rating on our 4 loaf scale.  Now I’m being called back for my beyond professional taste testing expertise.  There might are chance that these are poisonous or otherwise tampered with so Lucy will have to taste first this time.

 

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dabrownman

We are going to call this bake out WBD bake along with the Mice Guarding the Pumkin.  Nest year we will try to get it baked on the right day for a change - or maybe not :-)

 

We looked everywhere but couldn’t find any SD white bread.   So, for this Friday’s bake we decided to make one.  Lucy managed to find 8 whole grains to grind for the whole grain portion and then decided to throw in some semolina to make a 9 grain sourdough.

 

On Wednesday, we sifted out the 25% of the hard bits of the multigrain mix and fed that to the levain on the first feeding.  The next 2 feedings, to build the levain up to full strength, were the 75% extraction of the whole grains.  The entire lot of home milled, whole grains was used for the levain so that they would be wet the longest and less likely to destroy gluten development later.

 

Once the levain had rise 25% after the 3rd build we refrigerated it for 24 hours in the fridge to bring out even more sour.  With a proper food source, the labs will reproduce a 3 times the rate of yeast at 36 F making for more sour bread.

 

Once the levain came out of the fridge on Thursday and allowed to finish the 75% its final doubling, we autolysed the rest of the ingredients putting the salt on top.   We had some left over prune and grain soaker water from the last bake and used that for the dough and levain liquid. 

 

Once everything came together and at 10 minute intervals, we did 3 sets of slap and folds for 8.3 and 1 minute to develop the gluten and then did 3 sets of S&F’s over the next hour.   Then the dough was pre-shaped and then final shaped into a boule and placed seam side sown into a lightly rice floured basket.

 

We planned a rustic opening at the seam when it was turned out seam side up for baking without having to slash it.  The dough was bagged in a used trash can liner and immediately retarded for 18 hours overnight.

 

It nearly tripled in volume while in the fridge for some unknown reason and we thought for sure there wouldn’t be much spring in the DO, especially since it deflated so much when we picked it up in the parchment paper sling we used to lower it into the hot DO.

 

But no worries, the dough recovered nicely to spring back in the 15 minutes under the DO lid, the first 10 minutes at 475 F and the last 10 minutes at 450 F before removing the lid and turning the oven down to 425 F to finish baking.

 

At the 20 minute mark we took the boule out of the DO to finish baking on the bottom stone rotating it once 5 minutes later.  After a total of 35 minutes making the bread reached 105 F and was removed to the cooling rack.

 

It browned up a light red color, cracked at the seam and had some nice blistering too.   The DO and Betsy managed to turn out a nice looking loaf of bread but we will have to see what the crumb looks like later. The crumb turned out very soft, medium open  and moist.

The pepper jack cheese, smoked brisket melt, that Lucy made for my daughter's lunch, got the 'best samndwich ever and the best SD bread you have ever baked Dad' response. Aaaahhhh she nust want something really bad don't you think?  Got to love it though.....

 The crust was crispy but the crumbwas so soft my bread knife had a hard time slicing it straight without squishing.  The crumb would have been more open had I slid it onto a stone with the peel instead of folding it in half trying to get it into the DO :-)

It looks like lasagna in a Pyrex loaf pan but it is (2) breakfast burritos constructed with home made Chorizo.

This bread is very sour right out of the oven.  When you build a whole grain starter for sour and refrigerate it for  week, refrigerate the levain for 24 hours and then retarded the dough for 18 hours you get as much sour as you can manage with what you have at your disposal.  You just want to make sure that you have enough of the right food for the labs and yeast to eat.  If you want to eat white bread, then this one will fit the bill well enough. 

Breakfast babka toasted with butter, apple and berries.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.55%

Whole Rye

2

3

5

10

2.37%

Whole Kamut

2

3

5

10

2.37%

Whole Oat

2

3

5

10

2.37%

Whole Wheat

2

3

5

10

2.37%

Whole Buckwheat

2

3

5

10

2.37%

Whole Bulgar

2

3

5

10

2.37%

Whole Spelt

2

3

5

10

2.37%

Whole Farro

2

3

5

10

2.37%

Water

16

24

40

80

18.93%

Total

47

48

 

175

41.42%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

88

20.71%

 

 

 

Water

88

20.71%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

23.71%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Semolina

10

2.37%

 

 

 

AP

325

76.92%

 

 

 

Dough Flour

335

79.29%

 

 

 

 

 

 

 

 

 

Salt

8

1.89%

 

 

 

Soaker & Prune Water 180

220

52.07%

 

 

 

Dough Hydration

65.67%

 

 

 

 

 

 

 

 

 

 

Total Flour

423

100.00%

 

 

 

Soaker & Prune Water 220

308

72.78%

 

 

 

T. Dough Hydration

72.78%

 

 

 

 

% Whole Grain

20.71%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

72.78%

 

 

 

 

Total Weight

738

 

 

 

 

 

 

 

 

 

 

 Dinner has to start with dessert and this mixed apple crisp fits the bill.  Some smoked chicken and home made smoked Andouille sausage etouffee served over rice with green veg, a nice salad and whole grain sourdough bread to sop up the gravy as sides is tough to beat.

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dabrownman

After seeing Dwayne’s Mice Bake I had to do one ….eeeerrrr…..two and throw in a free pumpkin for them to guard.  Instead of pumpkin, we roasted some sweet potato to get rid of as much water as possible.

 

The dough was leavened by a poolish, enriched and sweetened with added pumpkin pie spice to bring out the Thanksgiving smell in the house as they baked.  I’m starting to get in holiday mood even though it is more than a month away.

 

We sis out usual slap and folds and folds but the kept the hydration low since the pumpkin was going to be free formed without any support while proofing .  We baked them in the mini oven starting at 450 F with steam for 10 minutes but turning the temperature down to 400 F after 5 minutes.

 

When the steam came out we turned the temperature down to 350 F until the pumpkin got to 195 F on the inside.  It was so much fun to make the mice and pumpkin.  Hope it tastes as good as the mice looked.  They looked furry cute in their rolled oat coats. 

Formula

 

Build 1

Build 2

Total

%

Pinch of ADY

0

0

0

0.00%

AP

50

50

100

22.22%

Water

50

25

75

16.67%

Total

100

75

175

38.89%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

100

22.22%

 

 

Soaker & Prune Water

75

16.67%

 

 

Hydration

75.00%

 

 

 

 

 

 

 

 

Levain % of Total

17.84%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

White Whole Wheat

125

27.78%

 

 

AP

225

50.00%

 

 

Dough Flour

350

77.78%

 

 

 

 

 

 

 

Salt

8

1.78%

 

 

Water

165

36.67%

 

 

Dough Hydration

47.14%

 

 

 

 

 

 

 

 

Total Flour

450

100.00%

 

 

Soaker, Prune Water 75, Water

240

53.33%

 

 

T. Dough Hydration

53.33%

 

 

 

% Whole Grain

22.22%

 

 

 

 

 

 

 

 

Hydration w/ Adds

67.58%

 

 

 

Total Weight

981

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Butter

40

8.89%

 

 

Barley Malt Syrup

11

2.44%

 

 

Sweet Potato

180

40.00%

 

 

Non Fat Dry Milk Powder

10

2.22%

 

 

Brownn Sugar

25

5.56%

 

 

VW Gluten

12

2.67%

 

 

Total

283

62.89%

 

 

 

 

 

 

 

Rolled oats to roll the mice in

 

 

 

 

All weights in grams

 

 

 

 

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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

 

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

I have been messing around with bun recipes trying to get one the girls would eat as opposed to the store bought ones.  This time Lucy finally got one to work and we had enough time to let them rise properly – the main problem with the slow rising SD ones.

 

When we took the brisket out of the fridge after its overnight retard with the sub applied, we started the 155 g poolish with a pinch of ADY, 76.4% hydration at that time.  Yes, it was 4:30 AM but the brisket needs 1 1/2 hours to warm up before hitting the 225-250 F smoker at 6 AM and it needs 12 hours in smoker to get to 185 F on the inside.

 

This is perfect timing for the poolish to work its magic on the buns, get them baked and cooled…. right before the buns are needed to have piles of smoked beef slapped on them.  The 6 buns measured out at about 125 g each so they were on the bigger size to account for the fine pile of smoked meat they needed to hold. 

 

When it comes to smoked meats around here there are only two rules.  I get the barky parts and, if you try to take some, you will be missing at least a finger or two for your ill advised efforts if you are not a baking apprentice in good standing and in that case you get some too.

 

The 87 g of flour and 63 g of water with a pinch of ADY and 5 g of honey is the poolish total and it was left undisturbed on the counter for 7 hours until 11:30 AM.  Then we mixed the poolish into the rest of the ingredients and did 3 sets of slap and folds for 7, 4,and 2 minutes each with a 15 minute break in between.

 

We then let the dough rest and ferment for 3 hours until 2:30 PM.  The dough was then stretched and folded from the 4 compass points and divided into (6) 125 g pieces and shaped tightly into balls and placed on parchment that was on an un-rimmed baking sheet.   After a short 10 minute rest the balls were pressed sort of flat into a 4” rounds.

 

It was 3 PM when the dough flats were allowed to final proof for 2 hours.  At 5 PM, after and butter wash, they went into the oven at 375 F for 15 minutes of baking.  The rolls were rotated 180 degrees once – half way through the bake – no steam required.

 

Yes, home made smoked hot Italian sausage was made just for Sunday's lunch using Friday's multi-grain, whole grain SD.  Incredible!

Yes, once the rolls hit the cooling rack we brushed them with butter again and they were completely cool 6 PM when we took the brisket out of the smoker after its 12 hour low and slow smoking.   I don't like moping stuff on the meat as it smokes and think doing so takes away from the bark.  My brisket always comes out juicey anyway so no moppping required.  After a 20 minute rest, the brisket was carved and served with BBQ sauce on the side with potato salad, salad greens with smoked salmon and Cole slaw for sides.

 

Today's lunch is also Friday's bread but using smoked brisket and pepper jack cheese warmed in the microwave.  Not as good as the sausage - but close!

 

The rolls were perfect, soft, with a moist, open crumb and the rest of the dinner – was terrific.  Not much else to say except that today's breakfast was toasted babka also from last Friday's bake - Yummy!

Formula  

Poolish

Pinch of ADY

87 g Flour

63 g Water

5 g Honey

155 g total (20% of total dough weight)

Dough

304 g Flour

178 g Water

8 g Salt

20 g Sugar

15g Honey

45 g Whole Egg ( 1 what ever yours weigh)

25 g Butter

595 g Total Dough

Total Weight - 750 g (6) rolls @ 125 g each

Hydration -74.4%

dabrownman's picture
dabrownman

We decided to make more of a white bread this week and to put some prunes in it since we haven’t put any fruits in bread since we baked babka this morning – but before that it has been a while.

 

This week was the same whole grain mix, home milled with the 25% sifted out portion fed to the levain.  We went with 82% each for whole grain and hydration.  We retarded the levain 2 hours after the 2nd build for 24 hours.  The levain was allowed to double again once out of the cold after allowing it to double after the first build.   No toadies or malts this time since we are out and haven’t made any more.

 

Our process was the same.  Once the levain came out of the fridge we autolysed the rest of the ingredients less the scald and the prunes for 3 hours as the levain was finishing its doubling on the counter.  The salt was sprinkled on top of the autolyse so we wouldn’t forget to put in the mix.  A large portion of the liquid was the scald /soaker water from the previous bake.  We saved the soaker water adn prune re-hydration water for net week's bake.

 

When the autolyse and the levain came together, we did 3 sets of slap and folds for 6, 4 and 2 minutes with a 10 minute rest in between the two.  The dough stopped sticking to the counter during the 2nd set.  We then did 3 sets of stretch and folds with 15 minute rests in between each one.

 

We incorporated the seeds on the first set of S7F’s and the prunes during the second set.  By the end of the 3rd set the add ins were well distributed.  After a 30 minute rest, we pre-shaped the dough into a boule and then did the final shaping 10 minutes later.

  

The shaped boule was immediately placed into a very lightly rice floured basket and allowed to proof for half an hour in a trash can liner before being placed into the fridge for an 18 hour retard.

 

The dough rose well in the fridge - in fact, too well at 95% proof. We let it warm up on the counter for 30 minutes as the oven was heated to 550 F after the 325 F babka bake earlier.  We used a 9x13 Pyrex pan half full of water with lava rocks for the steam this time.

 

Once the oven beeped it as at 550 F we set the timer for 15 minutes to let the lagging top and bottom stones catch up.  The boule was un-molded onto parchment on a peel, slashed and slid onto the bottom stone of the oven.

 

After 2 minutes we turned the oven down to 500 F and 5 minutes later we turned the oven down to 475 F.  At the 12 minutes mark we removed the steam and turned the oven down to 425 F, convection this time.  13 minutes later the bread was 203 F on the inside and we turned the oven off.  2 minutes later it hit 205 F and we removed the bread to a cooling rack.

 

There was no need to let the bread crisp on the stone in an off oven with the door ajar. This bread browned up a deep mahogany that was well blistered.  One of the best crusts the BOGE, Betsy has ever managed to date.

There wasn’t much spring due to the full proof but, it didn’t collapse at all either.  Lucy called this a huge success after we waited on her babka bake for a couple of hours too long.

 

The crumb was very open, moist and soft.  The prunes lent a fine subtle sweetness to the loaf and with the honey helped to color the crust.  This is exceptional sourdough bread by all accounts and we like it very much.  It made a very fine grilled chicken sandwich for lunch - delicious!

Formula

 

Build 1

Build 2

Total

%

Multigrain SD Starter

15

0

15

3.67%

Whole Rye

9

9

18

4.41%

Whole Kamut

9

9

18

4.41%

Whole Wheat

10

10

20

4.90%

Whole Spelt

10

10

20

4.90%

Water

38

38

76

18.60%

Total

91

76

167

40.88%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

84

20.44%

 

 

Water

84

20.44%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

20.93%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

75% Extraction Multigrain

223

54.59%

 

 

AP

102

24.97%

 

 

Dough Flour

325

79.56%

 

 

 

 

 

 

 

Salt

8

1.96%

 

 

SoakerWater 180, Water

260

63.65%

 

 

Dough Hydration

80.00%

 

 

 

 

 

 

 

 

Total Flour

409

100.00%

 

 

Soaker Water 180, Water

344

84.09%

 

 

T. Dough Hydration

84.09%

 

 

 

% Whole Grain

81.76%

 

 

 

 

 

 

 

 

Hydration w/ Adds

82.88%

 

 

 

Total Weight

798

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

10

2.45%

 

 

Ground Flax, Sesame Seed

16

3.92%

 

 

Prunes

75         

18.36%     

 

 

VW Gluten

12

2.94%

 

 

Total

38

9.30%

 

 

 

 

 

 

 

The Multigrain 75% extraction is equal parts of whole:

 

Kamut, rye, wheat  and spelt

 

 

 

 

 

 

 

 

 

Weight of the prunes and scald  is the dry weight.

 

 

Wet weight was 195 g for the scald . Weight of dough was

 

 

973 g with wet scald and re-hydrated prunes.

 

 

 

 

dabrownman's picture
dabrownman

This a was repeat of a similar recipe found here

 

http://www.thefreshloaf.com/node/27858/yeast-water-glazed-spiced-walnut-bourbon-fruit-chocolate-chip-almond-granola-streusel-pol

 But Lucy did make some changes.  We did a single stage levain build of 100g each of AP flour and yeast water. This was left on the counter until it rose 50% and then refrigerated for 2 days.  It was allowed to double on the counter after removal from the fridge before using.

 

She added 1.4 c of AP to the dough flour because it was too wet and didn’t pull away from the sides and bottom of the mixer like it should.  She added 1 T of cocoa powder and 1/4 C of chopped pecans to the streusel and substituted chocolate granola for the original.   She used 1/2 C of brown sugar instead of the 3/8th C in the original filling as well.

 

She rolled the babka up from both of the long sides, meeting in the middle and then twisted the two attached cylinders together.  This sounds weird but is a traditional babka process.  Lastly she put all the streusel in the bottom of the Bundt pan.  No matter what you do this recipe will handle it.  We even make cinnamon rolls out of it too.  YW is perfect for these kinds of sweet breads. 

 

One problem is that I didn’t make the coil long enough to coil around the pant twice. Mine only made it around one and half times making for some very uneven baking but if you have some hanging around who like a more well done babka, then this will be perfect for them.

 

Also, don’t forget to put the streusel in the bottom of the pan before loading the dough like Lucy did either,  She had  to dump it out and start over but the dough wasn’t at all going to cooperate at letting her fix my coiling mistake as it was all stuck together an beginning to tear.

 

Oh well, baking apprentices - even those imported for Germany, aren’t what they used to be.  She was going to convert this over to weights from volume but no go on that front either.  Still, the dough rose well enough in the fridge during its 16 hour retard and was ready to go in the 350 F oven at 9 AM after its 2 hour warm up on the counter.

 

This bundt pan would fit in the mini oven but others wanted to make toast in it.  Plus it was 60 F this morning and we had a multigrain SD to bake right after the Babka so Betsy - The Big Old GE would have to do the baking.

 

Except for the uneven baking the babka being 2 different thicknesses it came out well enough and was tasty once the lemon sugar glaze was drizzled on to top it off. We loved it  for a late breakfast after the girls had finished their run & walk.   Lucy was so impressed that she added ‘Meeting Mrs. Bundt” to her bucket list.  Being from Germany you would think that she would know better.

 

I told her that there was no Mrs. Bundt but that the Bundt pan did come from the Jewish community in Poland, Austria and Germany and was used to bake their famous fancy do bundt cakes called Gugelhuph.  Bundt pans imparted arty designs to the outside of Gugelhuph’a like no other pan could.

 

Lucy wanted to know if Gufelhuph is where the folks at Google got the idea for the name of their company and I said, “of course it was LuLu Belle!  She was so pleased with herself that she rolled over on her back and started peddling her bicycle built for two while making noises that sounded a little like….. gugelhuphs.   

 

LuLu Belle posing for pictures in a 70 F degree sun.  Have a salad with that babka too! 

dabrownman's picture
dabrownman

From the last whole grain multigrain SD bake with seeds and scald here:

http://www.thefreshloaf.com/node/35130/whole-multigrain-sd-bread-scald-seeds-and-more-aromatic-seeds

 we held back 60 g of the final dough before the scald was added to make some pizzas.

We added 30 g each of AP flour and water to the old dough for the first build and then 3 hours later we added 290 g of AP and 210 g of water,.  After another 3 hours we added 50 g of AP and 35 g of flour to the dough and immediately refrigerated it for 48 hours.

 

We divided it in half for one Pizza on Saturday night and the remainder was used of Sunday night with the addition of sun dried tomato, fresh rosemary and garlic to the dough.

  

Look at that first piece of the first pizza bend!           And the bootom of teh 2nd Pizza

It was shocking how much the aromatic seeds of caraway, anise, coriander and fennel came though in the first pizza. There was such a small amount of these seeds, less than half a gram, in the first 350 g of pizza dough that one would think the flavor would disappear.

 

But, even with all the toppings of, grilled chicken, pepperoni, hot sausage, Poblano and red peppers, red onions, caramelized onions and mushrooms with mozzarella and pecorino cheese the first thing my wife said after the first bite was that the dough tasted like rye bread.  I though the same thing. I loved it but she thought it was little strange to have a rye pizza. 

 

For the first pizza we didn’t par bake the crust as we usually do and it was a little thicker than our super thon usual so it didn’t bake up as crisp at 500 F – even with a stone top and bottom 10” apart.   My wife liked the texture better than the normal for some reason.  I thought it was like thicker fold over not crisp NY style pizza that I don’t like very much.

 

See through pepperoni.

The pizza tasted great even though it didn’t have half the stuff we usually put in or on it.  The 2nd pizza was retarded for 72 hours.  When it came out of the fridge we added the sun dried tomato, fresh garlic and rosemary to it – like we do our favorite SD pizza crust that uses a modified Focaccia  Romana recipe. 

 

This curst had no rye flavor at all even though it had the same amount of aromatic seeds as the first one but you could taste the new additions. I liked this crust better for 3 reasons.  I baked it at 550 F, never knew the oven went that high, it was par baked for 2 minutes before being loaded up and it came out thinner and much more crisp – just the way I like it.  My wife said it tasted better without the rye!

 

Our favorite tortilla and pizza flour at over 13% protein - from little Italy in Mexico :-)  $1.88 for 5 #s!

Still, no crust has been able to dethrone the Focaccia Romana made outside on a 650 F gas grill with a stone.

 

 

Build 1

Build 2

 Build 3

Total

%

86% hydro Old dough

60

0

0

60

14.93%

AP

30

290

50

370

92.04%

Water

30

210

35

275

68.41%

Total

120

500

85

705

175.37%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

402

100.00%

 

 

 

Water

303

75.37%

 

 

 

Hydration

75.37%

 

 

 

 

 

 

 

 

 

 

Salt

7

1.74%

 

 

 

Total Weight

712

 

 

 

 

Pizza 2 included 1 T each sun dried tomato

 

 

 

& fresh rosemary & 1 tsp of fresh garlic

 

 

 

 

dabrownman's picture
dabrownman

Continuing our merry end of the work weekly bread bakes, we kept to or recent 100% whole grain multigrain bread formula inspired by Karin’s recent challenge.  The twist this time was to limit the whole grains to Kamut, wheat, spelt and rye since we ran out of farro (einkorn).

 

For dough liquid we used the left over whole berry soaking water from last week’s bake and we added additional seeds of the aromatic kind: Caraway, anise, coriander and fennel.  Karin also got us using them in higher percent rye breads and we thought this bread was over 20% rye so why not toss some in?

 

We added some honey this time because Lucy wanted to and you don’t mess with that without risking a vicious ankle attack when you least expect it.  We dropped the red malt because we ran out last week and forgot to get around to sprouting  and roasting any more this week  Age has it’s privileges especially if you are lazy like my apprentice – who is off to the beauty parlor today and AWOL from today’s bread bake.

 

The starter smelled especially sour this time when coming out of the fridge.  It’s been in there for 3 weeks and getting more and mote sour in the cold.  We followed or usual levain build by grinding the grain for this bake in our trusty little Krup’s coffee mill and using the sifted out 25% portion of the hard bits to feed to the starter.

 

In this case, we ended up with 72 g of hard bits and we used 15 g of starter instead of our usual 10 g.   The levain ended up being 19% of the total weigh instead of our usual 12%.  Since the temperature in this AZ kitchen is now down to the mid 70‘s from the mid 80’s (after last weeks break in the weather to the mid 90’s )everything takes 25 % longer.

 

Our normal 3 stage 2.5 hour each  levain summer schedule is now 3.25 hours each in the fall.  Once the levain had risen 25% after the 3rd progressively larger feeding, it went into the fridge for a 48 h\our retard to increase the labs in comparison to the yeast by a factor of 3 which results in much a more sour producing levain.

 

Once the levain came out of the fridge it took 3 hours for it to finish doubling.  That time was used to make the scald by simmering the berries for 25 minutes and letting them soak and by autolysing the 75% extraction flours and the rest of the ingredients less the scald.

 

Once the levain and the autolyse came together we did 3 sets of slap and folds, per Josh’s recent example we have been following, of 8, 4 and 2 minutes that were spaced 10 minutes apart in order to develop the gluten.  At 86% hydration this was a wet dough in the beginning but not too difficult to work with after the first set of slap and folds.

 

We then did 3 sets of S&F’s, 4 stretches each time from the cardinal compass points, on 15 minute intervals to develop the gluten further and to incorporate the scalded and soaked berries on the 2nd set.  The scaled was fully incorporated by the end of the 3rd set.

  

Home made bacon wrapped Ahi Tuna - Yum!

We pulled out 65 g of dough before the scald went in to use for old dough for Saturday’s pizza.  We added 35 g each of AP flour and water to this whole grain old dough and let it double before making a 72% hydration AP dough for the pizza crust = which we will retard for 48 hours too.

 

After a 10 minute rest the bread dough was pre-shaped and then shaped into a squat oval to fit this week’s basket and into the fridge it went for an 18 hour retard. We have been using a 20-24 hour retard and the dough has been proofing to 100% in the cold so we thought a little less time would be better.

 

SD pancakes go well with any sides and set up a healthy, tasty lunch.

The bread warmed up on the counter for an half an hour before the mini oven was fired up to 500 F and Sylvia’s steaming cups were heated in the microwave which takes 15 minutes.  The dough was un-molded onto the top of the mini’s vented broiler pan that was covered with parchment paper.

 

Mis en place for Thai green chicken curry.

It was slashed, with a single edge razor, in a basket weave pattern we saw Josh use in his last post.  Sadly, our slashing technique, even on this cold dough, was hampered because of the scalded seeds getting in the way and a lousy slasher holding the blade.  Where is Lucy when you need her?

 

Into the mini the poorly slashed dough went with 2 of Sylvia’s steaming cups.  We tossed in 1/4 C of water into the bottom of the oven to supply some instant steam before closing the door and let the bread bake with steam at 500 F for 5 minutes before turning the oven down to 475  F.

 

At the 15 minute mark the steam came out the temperature was turned down to 425 F, convection this time.  After 20 more minutes rotating the bread 180 degrees every 5 minutes, the bread registered 203 F and the oven was turned off and the bread removed from the oven to a cooling rack when it reached 205 F.

 

It had browned up boldly with the typical mini blisters the whole grain breads seem to get in the mini oven.  Not much bloom or spring though.  It sure smelled great when baking due to the aromatic seeds.  The crust was crunchy and di not go completely soft when cooled.  It was very tasty and thick - just the way we like it.  Will have to wait on the crumb but expect it to be like the other whole grain breads.  Well the crumb hots are in and while not as open as some this crumb is very moist, soft and open.  The chew of the scalded berries is especially nice. 

What makes this bread better than other recent interactions that have beer, whey, YW additional grains and nuts is that this bread tastes the best. More earthy and deeply sour,  less confusion with the nuts gone from the mix but, the aromatic seeds are what put it over the top and made it better.  This is a fine natural, nutritional,  healthy whole grain bread that tastes too good - to be that good for you .  This is possibly the best whole grain bread we have managed and that is saying something  since we have baked so many of late - all were good though.  Maybe the bread turned out better than the rest because Lucy was missing and getting her hair done.

Formula

This bread made for a fine lunch sandwich with the usual suspects for sides. 

 

 Build 1Build 2 Build 3Total%
Multigrain SD Starter1500153.73%
Whole Rye468184.47%
Whole Kamut468184.47%
Whole Wheat468184.47%
Whole Spelt468184.47%
Water1624327217.89%
Total47486415939.50%
      
Multigrain SD Levain %   
Flour8019.75%   
Water8019.75%   
Hydration100.00%    
      
Levain % of Total18.97%    
      
Dough Flour %   
Whole Spelt256.21%   
Dark Rye256.21%   
75% Extraction Multigrain22455.65%   
Whole Wheat256.21%   
AP245.96%   
Dough Flour32380.25%   
      
Salt71.74%   
Soaker Water28069.57%   
Dough Hydration86.69%    
      
Total Flour403100.00%   
Soaker Water 280, Water 8036089.32%   
T. Dough Hydration89.32%    
% Whole Grain100.00%    
      
Hydration w/ Adds86.17%    
Total Weight838    
      
Add - Ins %   
Honey163.98%   
White Malt40.99%   
Toadies81.99%   
Ground Flax, Sesame Seed143.48%   
Aromatic Seeds153.73%   
VW Gluten122.98%   
Total6917.14%   
      
The Multigrain extractions are equal parts of whole:   
Kamut, rye, wheat  and spelt    
      
Aromatic seeds include: caraway, fennel, anise and   
coriander     
      
Weight of Scald is the dry weight of the seeds.   
Wet weight was 197 g. Weight of dough was   
933 g with wet scald and 65 G of Old dough removed.  

 

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