The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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.  

 

dabrownman's picture
dabrownman

I started out to see what the keeping qualities and crumb structure of a YW /SD combo levain and a straight YW levain would be compared to a SD levain bread.  I figured that if YW alone couldn’t supply a decent keeping quality and was better in combination with SD for this while still mellowing the sour and providing YW’s unique crumb structure - there was no sense making a straight YW bread if you could get the benefits of it and still get the SD keeping quality with a combo levain.

  

Sounds great except my apprentice wanted to do an even more important retarded proofing test too, a test she sort of snuck in there while I was asleep.  At first I was a little miffed but heck, life is too short and after contemplating it, I thought the YW overYW / SD melon recovery test was a great idea. Why not kill 3 breads with two melons!

 

We took one of favorite 100% whole grain, home milled multigrain SD breads with whole berry 24 hour soak and 4 seeds, and made it 3 ways: SD, SD /YW Combo and YW levains.  To mix things up a little bit, 1 hour after the 3rd feeding, we retarded all 3 for 72 hours to bring out the sour in the SD portions.

  

As per our usual when home milling we took the 25% sifted out portion of bran germ and what nots and feed that to the levains.  They don’t seem to care and nit is a great way to get the hard bits of the wholegrain wet for as long as possible.  The grains used were 20% each whole berry: barley, Kamut, spelt, rye and wheat.  The AP in the formula was brought up to whole grains with the inclusion of the appropriate amount of Toadies.

 

We let the levains finish doubling after removing them from the fridge which took 3 hours.  We started the autolyse for everything else less the soaked whole berry, pumpkin and sunflower seeds 1 hour before the levains came out of the fridge to warm up.  We used exactly 2 bottles (11 oz each at 5.4% alcohol – no tasting) of Full Sail’s Session Black Lager for the autolyse liquid resulting in a 4 hour autolyse  for the 75% extraction flours, malts, VWG, sesame and flax seeds.

 

We divided the autolyse in half.  One half we mated with the SD levain to make a straight SD bread.  The other half we divided in half again and made one into a straight YW bread and the other half go the SD/YW combo levain.  All of these whole grain breads came in at over 90% hydration but less than 92%

 

Each got our new 3 sessions of slap and folds that Lucy shamelessly stole from Josh – this time 10 minutes, 5minutes and 3 minutes and 3 sets of S&Fs where the left out soaker and seeds were incorporated on the 1st one and fully distributed by the end of the 2nd set.

 

We were starting to like this method but doing 3 breads at a time was 46 minutes of slap and folds – whey.  But, at least I know that with the holidays looming, I’m ready for Michael Wilson’s required 30 minute minimum of panettone slap and folds. 

 

After a very short 30 minute rest the 3 separate dough balls were shaped.  The two smaller ones were going into cocktail loaf pans, due the high hydration and sized to have a 1 pound finished weight.  The larger lump was shaped into an oval and placed into a rice floured basket.  Once shaping was complete all 3 went into a used trash can liner and into the fridge for a 20 hour retard.

 

When I checked them at the 12 hour mark; midnight and all was well.  All three had already doubled and the cocktail loaves had risen above the rim in the middle.  I was worried that they would over proof in another 8 hours but figured they were good and cold after 12 hours and that the yeast would shut down while the dough got a little more sour.

 

About here is when I think things started going strange.  Lucy got out of bed and went out the doggie door next to the kitchen to do her business.  Right after she came back in I heard a thump coming from the family room or kitchen.

 

Lucy says everyone should start their day enjoying a good breakfast featuring Hanseata's Challenge Bread and have a fine lunch in the middle of the day of seafood pho, feta salad and Tzitzel pastrami sandwich.

When I investigated I couldn’t find anything wrong other than Lucy had a satisfied look on her mug.  Normally she would bark if a thump happened in the darkened house but not a peep came out of her this time.  So I figured it wasn’t an evil intruder and it was probably just the ghost of my previous baking apprentice; Gretchen, who sometimes comes out to play with Lucy late at night.

 This weeks smoked meat is maple and brown sugar cured, apple wood smoked bacon.  If you don't make your own bacon, you are missing out on what real bacon should taste like when made properly without nitrates and used to make a BLT.

At the 20 hour mark I went to get the trash can liner and bread out of the fridge and I noticed that the cantaloupe and Honey Dew melons I had purchased at the Sprouts were sitting right one top each of the two tinned loaves.  Both had been smashed down from their midnight high marks!

A mixed apple and stone fruit crisp is a fine desert for any dinner and no dinner is complete without a salad.

 

I though it was an accident since I had piled them up above and behind the bread in the fridge and perhaps they were unsteady and just rolled onto the bread, but nnnoooo!  Lucy had decided to do a Mashed by Melon Test on the YW and YW / SD tinned loaves to see if one could recover better than the other in the heat of the mini oven when baked.

 

YW left SD right and the combo in the middle.

We decided to bake the two tinned melon mashed loaves first so they couldn’t recover at room temperature.  They were placed in the tins seam side up hoping they would crack naturally on the seam anyway - if they cracked at all.  We chucked them onto the 500 F mini oven with 1 of Sylvia’s steaming cups and 1/3 C of water thrown into the bottom of the oven’s the door was shut to supply an instant burst of steam. 

 

Sourdough

After 2minutes the temperature was turned down to475 F and then down to 450 F 2 minutes after that.  After a total of 15 minutes, the steaming cup was removed and the oven turned down to 425 F, convection this time.

YW / SD combo 

5 minutes later, we removed the bread from the tins and turned them upside down in the mini oven to make sure the bottom got as well done as the top. After 5 minutes upside down the bread was rotated 180 degrees and flipped back over.

 

Yeast Water

In 5 more minutes the bread was 203 F and the mini oven was turned off.  When the bread hit 205 F on the inside it was removed to the cooling rack.  32 minutes total time in oven was all it took.

 

They both recovered somewhat from the Melon Mashing but the straight YW one recovered fully and not a hint of the MM was observable.  Plus one - for the YW over the YW / SD for the full Melon Mash recovery.

 

Combo YW / SD

We redid the entire process again with the oval in the basket.  This time the bread stuck in the basket and was deformed in one place so we immediately had a Basket Deformation test going for this loaf.   Lucy wanted to drop a melon on it too but we caught her just in time.

 

Soudough

The SD oval was out of the fridge for 45 minutes to warm up but was still cool when it was un-molded and slashed. Before going into the mini with 2 of Sylvia’s steaming cups this time.  We used the same schedule as before including the flipping over and rotating; 15 minutes of steam and 17 minutes with out steam - with a falling temperature and convection with the no steam portion.

 

YW / SD

The oval spread mostly, but did spring and bloom a little.  All the bread browned well on top but the big blisters were hiding somewhere else this time for some reason - Tiny ones were there agin though.   The crust was crisp as usual though.  Can’t wait to see the crumb of these 3 different but similar breads and how much different the taste is and how the keeping qualities compare.  As you can see the crumb is fairly open for these 100% whole grain breads.  All are soft, moist and tender. with the YW more so.  The YW has no sour and the SD / YW has a light tang and the SD is tangy as one could want.

Lucy voted this the best bread for a sandwich ever - especially when it is paired as a brie, homemade pate & bacon lettuce and tomato sandwich.

We love SD so it is no surprise we like SG bread the best - by far -  with the SD /YW second but those who don't like sour would likely prefer the YW.  They are excellent breads and would likely be nearly as good without the Session Black Lager and,  without the beer, the bread would have a lower GI and perfect for those with diabetes.   The crust stayed a little crisp but cooled much softer but it was very tasty on all 3 versions.  Now to see if the YW versions can withstand a week of counter and still be edible.

The last monsoon dust storm was yesterday for the year it seems and today feels like the first day of fall with a high of 90 F 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.44%

Whole Rye

3

6

11

20

4.88%

Whole Kamut

3

6

11

20

4.88%

Whole Barley

3

6

11

20

4.88%

Whole Wheat

3

6

11

20

4.88%

Whole Spelt

3

6

11

20

4.88%

Yeast Water

15

30

55

100

24.39%

Total

40

60

110

210

26.83%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

105

25.61%

 

 

 

Water

105

25.61%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

22.29%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

50

12.20%

 

 

 

Whole Kamut

50

12.20%

 

 

 

Whole Barley

25

6.10%

 

 

 

Dark Rye

50

12.20%

 

 

 

Whole Wheat

50

12.20%

 

 

 

AP

80

19.51%

 

 

 

Dough Flour

305

74.39%

 

 

 

 

 

 

 

 

 

Salt

7

1.71%

 

 

 

Black Lager 283, Water 29

312

76.10%

 

 

 

Dough Hydration

102.30%

 

 

 

 

 

 

 

 

 

 

Total Flour

410

100.00%

 

 

 

Black Lager 283, Water 29

417

101.71%

 

 

 

T. Dough Hydration

101.71%

 

 

 

 

% Whole Grain Flour

48.63%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

91.05%

 

 

 

 

Total Weight

942

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

4

0.98%

 

 

 

White Malt

4

0.98%

 

 

 

Toadies

20

4.88%

 

 

 

Ground Flax, Sesame Seed

20

4.88%

 

 

 

Pumpkin, Sunflower Seed

40

9.76%

 

 

 

VW Gluten

20

4.88%

 

 

 

Total

108

26.34%

 

 

 

 

 

 

 

 

 

Multigrain Black LagerSD and YW with Soaker & Seeds

 

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.44%

Whole Rye

3

6

11

20

4.88%

Whole Kamut

3

6

11

20

4.88%

Whole Barley

3

6

11

20

4.88%

Whole Wheat

3

6

11

20

4.88%

Whole Spelt

3

6

11

20

4.88%

Yeast Water

15

30

55

100

24.39%

Total

40

60

110

210

26.83%

 

 

 

 

 

 

This is the total weight for bothe levains.  Each levain was 105g total one

had 10 g of SD stater and the other didn't.  All the liquid for both was YW.

 The Melon Mashing Mama

dabrownman's picture
dabrownman

We love challenges of all kinds and bread baking ones are no exception.  Anything, within reason, that one can do to learn something new, stretch limited understanding, gain new skills while having some fun at the same time, sounds good to my apprentice.

 

Top left are rolled oats, top right aresteel cut oats, bottom are whole oat groats.

Hanseata’s Challenge; of a tinned multigrain bead with sunflower seeds, was a great way to see what grains were hidden away in Lucy’s secret pantry.  I knew she didn’t have rolled spelt and barley or chestnut flour which proves even deep pantried, German baking apprentices have ingredient shortages like everyone else.

 

Look how chunky the autolyse ended up - even before the oat groat scald and sunflower seeds were added!

We went looking all over town for chestnut flour because we knew that we would never spend $10 a pound delivered for it over the Internet.  But the Chinese and Indian market came up wanting.   There are no Italian markets to be found around Gilbert, AZ either.

  

The fix was easy enough for Lucy, she just ground up a mix of Brazil, pecan, almond, walnuts and pistachio nuts as a replacement.  She subbed medium grind whole spelt for the rolled variety and subbed medium ground bulgar for the rolled barley.

 

Lucy couldn’t be outdone by a German baker she had never met, so she added some ground sesame seeds to the ground flax, some scalded whole oat groats, Toadies of course, and some left over prune water from the last bake.  She also decided to sub yeast water for the commercial yeast specified and use a bit of lard, 5 g for the fat instead of shortening.

 

Fill the pan half full adn let it sise in the middle to the rim of the pan and it starts to crack on top.  We didnlt dock.

What we wanted to make sure of is that we followed the list in order of weight and to use or limited knowledge of these kinds of breads to work out a formula that would make some sense to the woefully uniformed and totally lost like my apprentice and I.

 

We used all the whole spelt in the recipe for the levain and all of the liquid for it after the first stage build was YW.  The 3 stages were 4 hours each where the levain tripled at the end of the 3rd stage.  At that point we added the 10 g of whole rye to it, technically making a 4th stage and immediately retarded it in the fridge for 24 hours.  The levain ended up being almost 12% of the total weight but it was very active.

  

It is amazing how bread can become..................................Eggplant lasagna in the blink of an eye!

The levain rose 50% in the fridge and finished doubling in 2 hours on the counter the next morning while everything else but the salt, which was sprinkled on top, the huge amount of sunflower seeds and the oat groat scald was autolysing.  Normally we would do a minimum 4 hour autolyse for whole grains like this but we used 2 hours this time hoping for the best.

 

The whole grains came in at 85 % because the white whole wheat isn’t whole wheat at all.  The Toadies were note included in the whole grain calculation even though they are  the toasted; sifted out middling, bran and wheat germ that, when added back into the mix, makes up for 4 times as much weight as the toadies as whole grain.  By taking toadies into account, the whole grains would be 95%.

 

Once the autolyse and levain met up we did 6minutes of slap and folds to get the gluten going.  After a 10 minute rest we did another 4 minutes of slap and folds.  After another 10 minute rest, we did 2 minutes of slap and folds and then let the dough rest 15 minutes.  We then did 3 sets of S&F’s on 15 mine intervals where incorporated the sunflower seeds on the first on and the oat groat scald on the 2nd set.

 

A 30 minute bulk ferment followed the 3rd set of S&F’s before the dough was divided into (2) 500g pieces and shaped into batards to ft the cocktail loaf pans.  The tinned dough was allowed to proof on the counter before being retarded in the fridge for 24 hours.

 

The dough had doubled in the fridge and showed some cracks on top, a sure sign the dough was ready to be baked off.  We allowed the dough to come to room temperature over 1 1/2 hours on the counter.  The mini oven was fired up to 450 F and (2) of Sylvia’s steaming cups were placed inside after being heated to boiling in the micro wave.

 

The tinned bread was steamed at 450 F for 5 minutes and then the mini was turned down to 425 F for another 5 minutes.  The steam was then removed and the mini turned down to 375 F, convection this time.  The loaves continued to bake for another 10 minutes as we rotated the tins every 5 minutes.  At that point, we de-tinned the bread and continued to bake it for another 10 minutes.

 

When the bread hit 201 F we turned off the mini oven but let the bread stay in the mini oven until it hit 204 F when we removed it to a cooling rack.  Because of the low temperatures, we didn’t get the bold bake, spring or blisters of our other mini oven bakes but the bread did brown up to a medium brown and was very crunchy coming out of the oven,  All of these characteristics are nearly identical to our other bakes  of similar breads.

 

Lat night's dinner salad of kale, red leaf and romaine lettuce with nappa cabbage and feta cheese.  All the usual fixings too!

We also didn’t get the huge lengthwise split down the side of the loaf of the sample in Karin’s post and don’t know what we could have done to achieve that artistic baking flair of the original.  This bread smells great, even though there aren’t any aromatic seeds in it.

 

I think aromatic seeds would have been a fine addition and can’t believe my apprentice didn’t throw them in - even after I had Mini Oven’s seed mélange toasted and ready to go in this bread.  The Queen of Seeds, quite rightly, will be very disappointed in Lucy I’m sure - just like I am for this glaring omission.

 

A beautiful stuffed chicken breast with a tasty wine and butter suace.

This bake finished at noon yesterday and the loaves were wrapped when cooled to let the moisture redistribute. This morning the crust has gone soft, a good sign and we will cut it at the 24 hour mark to give it a taste.  Cutting is over and the bread is about the nuttiest and seediest bread Lucy has ever concocted and more than the example.  The dough more than doubled and the crumb is soft, moist and open.  There is purple tinge to the crumb from the walnuts no doubt.  It is delicious but not as dark as the original.

Very delicious indeed - unreal toasted.  I got some pate out of the freezer I was saving for a bread like this one and plan to add a variety of cheeses, fruits, and veggies to go with the pate and this fine bread for lunch.  Yummy!

Thanks Karin for the idea of this challenge bake!   So much fun and tasty to boot ...... even though it ended up not very close to the original example.

Sunbursts right before sunset on retard day.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD & YW  Starter

4

0

0

4

1.05%

Whole Rye

0

0

10

10

2.62%

Yeast Water

0

16

25

41

10.73%

Whole Spelt

11

16

25

52

13.61%

Water

11

0

0

11

2.88%

Total

26

32

60

118

20.16%

 

 

 

 

 

 

Multigrain and YW Levain

 

%

 

 

 

Flour

64

16.75%

 

 

 

Water

54

14.14%

 

 

 

Hydration

84.38%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.91%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

60

15.71%

 

 

 

Rolled Oats

20

5.24%

 

 

 

Whole Farro - Einkorn

63

16.49%

 

 

 

Whole Barley Meal

18

4.71%

 

 

 

Whole Rye

130

34.03%

 

 

 

Potato Flakes

7

1.83%

 

 

 

Strel Cut Oats

9

2.36%

 

 

 

Whole Bulgar

11

2.88%

 

 

 

Dough Flour

318

83.25%

 

 

 

 

 

 

 

 

 

Salt 1, Sea Salt 7

8

2.09%

 

 

 

Water

287

75.13%

 

 

 

Dough Hydration

90.25%

 

 

 

 

 

 

 

 

 

 

Total Flour

382

100.00%

 

 

 

Water

341

89.27%

 

 

 

T. Dough Hydration

89.27%

 

 

 

 

% Whole Grain Flour

85.86%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

86.00%

 

 

 

 

Total Weight

991

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

15

3.93%

 

 

 

Ground Flax & Sesame Seeds

10

2.62%

 

 

 

Almonds, Pistachio, Walnut, Pecan, Brazil

44

11.52%

 

 

 

Sunflower Seeds

128

33.51%

 

 

 

Toadies

10

2.62%

 

 

 

Barley Malt Syrup

18

4.71%

 

 

 

Lard

5

1.31%

 

 

 

Total

230

60.21%

 

 

 

 

Lunch on retard day. 

dabrownman's picture
dabrownman

We went with another multigrain white bread this week but instead of putting ground sesame and flax seeds in it we went with the 3 P’s: pistachios, prunes and pumpkin seeds.   This bread is the equivalent of 38% whole grains due to the Toadies and malts.

 

We decided to go with our multigrain sourdough starter instead of the SD, YW and poolish combo starter from last week and we went for the dour too by refreshing the stiff starter and then refrigerating it for 3 days before building levain and then refrigerating it for 24 hours.

  

The levain was a 3 stage build of: 3 hours, 3 hours till it doubled, and then 1 hour where it rose 25% before refrigerating.  The levain was allowed to come to room temperature and finish doubling, about 3 hours before it was used.  The levain came in at 20% of the total weight.

 

While the levain was finishing its final doubling on the counter, we began the autolyse the flour with the fig water, extra water, Toadies and malts – with the salt placed on top.  The fig water was left over from re-hydrating the figs for a bake a couple of weeks ago.  This week we have prune water for a future bake left over from re-hydrating the prunes from this bake.

 

Looks a little over proofed to me.

Once everything came together with a spoon at a little over 74% hydration, we did 5 minutes of slap and folds to get the gluten development started before resting the dough for 15 minutes and doing 1 more minute of slap and folds.  Normally we would do at lea1t 20 minutes of slap and folds over two sessions of 6 and 4 minutes

 

We decided to go with less slap and folds and 3 S&F’s to see if it opened the crumb.  We don’t think it will with all the add-ins for this bread but you never know when your apprentice gets her paws into stuff when you aren’t looking,.  The pistachios, pumpkin seeds and prunes were added at the beginning of the first and 2nd set of S&F’s. 

 

By the end f the 3rd set the add-ins were thoroughly incorporated.  We allowed the bread to bulk ferment for 1 hour before dividing the dough into the pieces required for the Chacon design: a central knotted roll, 4 balls and 4 snails surrounding the roll.

 

This bread makes fin toast with half of; a mango, nectarine and peach, some bacon, black grapes and raspberries - yummy!

After these pieces were placed in the bottom of a lightly rice floured basket I forgot to put the pumpkin seeds in first which would cause a mistake trying to glue them on later.  The remaining bulk of the dough was air shaped into a huge bialy to cover the design.  The basket was immediately placed into a used trash can liner and placed in the fridge for an 18 hour cold retard.

 

The dough rose well in the cold and after a peek, Lucy decided to let the dough warm up for an hour before baking it off in the mini oven at 500F with (2) of Sylvia’s steaming cups and 1/4 C of water tossed into the bottom of the oven for instant steam.

We glued the forgotten seeds on with egg wash, per my apprentice’s recommendation but we should have used water as the egg wash browned much darker than the rest of the crust.  Oh well, I really could care less and I know Lucy doesn’t care a lick either!

 

The lunch sandwich today was an aged white cheddar, pastrami, spicy brown mustard with caramelized; onions, mushrooms and hot peppers all melted together in the micro wave to make a fine pastrami melt.  Yummy!

After 4 minutes we turned the heat down to 475 F and at the 8 minute mark we turned it down to 450 F.  At the 15 minute mark we removed the steam and turned the oven down to 425 F, convection this time.  12 minutes later the bread hit 205 F and was deemed done and removed to the cooling rack.

The bread sprang weakly but well enough for the Chacon design to show itself and it browned up with the little blisters the mini oven is famous for putting on crusts.  But that egg wash was a mistake.  The crust didn't lose all of it's crispiness as is cooled. The crumb was open, soft, glossy and moist. It was slightly sweet and sour due to the SD, fig water and prunes.  The pistachios and pumpkin seeds were a nice chew foil to the soft crumb.  We like this bread and will have no problem devouring it. 

The rest of lunch.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.38%

Whole Rye

7

10

13

30

7.14%

Whole Wheat

7

10

13

30

7.14%

Whole Spelt

7

10

13

30

7.14%

Water

21

30

39

90

21.43%

Total

52

60

78

190

45.24%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

95

22.62%

 

 

 

Water

95

22.62%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

20.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

225

53.57%

 

 

 

Bread Flour

100

23.81%

 

 

 

Dough Flour

325

77.38%

 

 

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

 

Fig Water 165, Water

235

55.95%

 

 

 

Dough Hydration

72.31%

 

 

 

 

 

 

 

 

 

 

Total Flour

420

100.00%

 

 

 

Fig Water 165, Water

330

78.57%

 

 

 

T. Dough Hydration

78.57%

 

 

 

 

% Whole Grain Flour

37.84%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

74.32%

 

 

 

 

Total Weight

942

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

4

0.95%

 

 

 

White Malt

4

0.95%

 

 

 

Toadies

8

1.90%

 

 

 

Pistachio Nuts

60

14.29%

 

 

 

Prunes

60

14.29%

 

 

 

Pumpkin Seeds 

40

9.52%

 

 

 

VW Gluten

8

1.90%

 

 

 

Total

184

43.81%

 

 

 

 

 

 

 

 

 

20 g of Pumpkin seeds used on the outside for decoration

 

dabrownman's picture
dabrownman

We have been trying out various versions of buns for hot dogs and hamburgers.   This time we went back to basics and looked for a whole wheat bun on the King Arthur website.  We found their 100% WW one for hot dogs and their white bread one for hamburgers.

 

Since we were going to do a 35% whole wheat one, we decided to combine the two, replace the sugar with honey, drop the commercial yeast and replace it with yeast water, up the hydration  to 75% and add some cream cheese to mix like Ian does on so many of his bun bakes.

 

We were needing to refresh the cherry YW anyway so did so, with only apples this time, and used the remainder to make a 1 stage, 100% hydration, levain over 300g that sat out at room temperature for 8 hours before we refrigerated it overnight after it had risen 75% in volume.

 

The next morning we let the YW levain finish its last 25% of rise on the counter.  When it had doubled we through everything together and did 5 minutes of slap and folds and then let the dough rest for 10 minutes before doing another 5 minutes of slap and folds.

 

After a 15 minute rest we did 2 sets of S&F’s on 15 minute intervals before allowing the dough to ferment on the counter for an hour.  We then pieced out the dough into (8) 110 g pieces and pre-shaped 4 of them into  hot dog buns and 4 into balls for hamburger thins.

 

10 minutes later we final shaped the buns putting the hot dog buns into a small Pyrex pan to proof and the hamburger thins on parchment on the top lid of the mini oven’s broiler pan.  The buns were allowed to proof for 5 hours on the counter.

 

The hot dog buns were brushed with an egg wash and were the first to go into the mini oven at 425 F after 8 minutes of baking the oven was turned down to 375 F convection this time.  After 8 minutes with the fan the hot dog buns were deemed done and the hamburger thins then received the identical treatment.

 

The buns blistered up like the mini usually seems to manage every time.  They were brown and shiny.  Wow!  These buns sprang 3 times their pre mini oven height!  Yes 3 times higher - only yeast water can do that according to my bread baking experience. These bins were very open, light, airy and moist – the buns we have ever manages to date.

 

Yes, there is some hotnpeppers, cheese adn bacon in those beef patties.

Today's lunch with that fine Taztzel and I bet there is some pastrami in there too!

 They were tasty too but not sour at all.  Lucy was especially happy that her sister, our daughter was accepted into PA school.  Yeah.  We are all so happy for her.  She requested tacos (Pibil, carnitas, grouper, chicken and carne asada) with guacamole, red and green hot sauces, pico de gillo, smoked pork necks in beans and Mexican green rice last night for dinner.

 Tonight she got hamburgers, caramelized onion, mushrooms and various hot peppers with sweet and regular grilled potato wedges.    She even liked the buns!  Congrats to Molly!

 

Formula

Yeast Water 35% Whole Wheat Hamburger Thins

 

 

Build 1

Total

%

Whole Wheat

158

158

34.50%

Yeast Water

158

158

34.50%

Total

316

316

34.50%

 

 

 

 

Multigrain SD Levain

 

%

 

Flour

158

34.50%

 

Water

158

34.50%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

316

42.08%

 

 

 

 

 

Dough Flour

 

%

 

AP

300

65.50%

 

Dough Flour

300

65.50%

 

 

 

 

 

Salt

9

1.97%

 

Water

135

29.48%

 

Dough Hydration

45.00%

 

 

 

 

 

 

Total Flour

458

100.00%

 

Water 158, Yeast Water 90

293

63.97%

 

T. Dough Hydration

63.97%

 

 

% Whole Grain Flour

34.50%

 

 

 

 

 

 

Hydration w/ Adds

73.36%

 

 

Total Weight

884

 

 

 

 

 

 

Add - Ins

 

%

 

Honey

20

4.37%

 

Butter

20

4.37%

 

Cream Cheese

20

4.37%

 

Potato Flakes

8

1.75%

 

VW Gluten

10

2.18%

 

Egg

46

10.04%

 

Total

124

27.07%

 

 

 A fine breakfast for the PA girl too!

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