The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

Lucy was going to do something else but came back to one of my favorites – Mediterra’s Pecan and Cranberry Sourdough.  This great bakery, located in the small AZ town of Coolidge, AZ, supplies the local Whole Foods with some of their upscale breads – including this one.  Here is there web site http://mediterrabakehouse.com/

 

I think Lucy has improved this bread in the past by increasing the whole grains and adding the whole spelt to the rye and whole wheat mix.  Now she made the whole grains spouted, home dried, freshly milled and added the red and white malts too.

 

The hard bits sifted from the sprouted whole grains were fed to the starter in the first and 2nd feeding to get them wettest the longest and then the remaining extraction as used in the levain and dough flour to make the whole grains come out to 35% and the levain to almost 16 %

 

The levain was very active since the kitchen has warmed up to 86 F already!  The 2nd stage doubled in 3 hours and the 3rd stage doubled in 2 and we had already cut the first stage to 2 hours for 7 hours total – super fast even though this retarded starter had been in the fridge for only 2 weeks and it had 10% KA bread flour in it instead of a complete whole rye.  We then retarded the built levain for 24 hours

 

We did a 1 hour autolyse with the malts, dough flour and water, no baked scald this time, as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets o0f slap and folds of  8, 1, 1 minute to get the gluten developed and 3 sets of stretch and folds to get the pecans and cranberries distributed evenly. All were done on 20 minute intervals.

 

We let the dough bulk ferment for 1 hour on the counter before pre-shaping and shaping of the dough fat batard style and placing it in our long lined batard basket seam side up . The Mediterra shape for this bread is a squat torpedo, slashed twice and baked seam side down.  Ours is a much bigger batard so we slashed it 3 times

 

Like gargantuan, squat is a word not used enough for some reason.  None the less we bagged the rice flour, basketed dough and chucked it in the fridge for 14 hours of final proofing.   It looked like it might have over proofed in the fridge so we baked it straight out of the cold on the bottom stone using Mega Steam at 450 F for 15 minutes.

 

Once the steam came out we turned the oven down to 425 F - convection this time and continued to bake until the internal temperature was 208 F when we tuned the oven off leaving the bread n the stone door closed until it read 210 F.

 

It sprang, bloomed, blistered and browned well enough.  Not a bad looking loaf on the outside overall.  We will have to wait on the inside.  The crumb came out fairly airy and nicely moist and soft.  This bread has the slightly sweet taste of the cranberries and the pecans really come through.  Still this bread's fine flavor is mainly due to the sprouted whole grains and the red malt.  We just love the crust.  It went soft and chewy as it cooled but the toast with butter is exceptional - mu wife says it is the best toast she has had in a while.  Another fine bread that Lucy has mainly stolen and added too.Now we are waiting for the Good Friday tradition Poolish Hot Cross Buns to finish proofing, 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Sour Starter

10

0

0

10

2.16%

15.5% % Extraction Sprouted 3 Grain

10

10

0

20

4.24%

84.5% Extraction Sprouted 3 Grain

0

10

40

50

10.59%

Water

10

20

40

70

14.83%

Total

30

40

80

150

31.78%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

15.5% % Extraction Sprouted 3 Grain

75

15.89%

 

 

 

Water

75

15.89%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

15.89%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

84.5% Extraction Sprouted 3 Grain

62

13.14%

 

 

 

Ka Bread Flour & LaFama AP 50/50

325

68.86%

 

 

 

Total Dough Flour

387

81.99%

 

 

 

 

 

 

 

 

 

Salt

10

2.16%

 

 

 

Water

264

55.93%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.22%

 

 

 

 

Total Flour w/ Starter

462

 

 

 

 

Water

339

71.82%

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.38%

 

 

 

 

Total Weight

1,075

 

 

 

 

% Whole Sprouted Grain

35.38%

 

 

 

 

Pecans

72

15.25%

 

 

 

Cranberries

72

15.25%

 

 

 

 

 

 

 

 

 

5 g each of red and white malt were mixed with 25 g of water and added to the autolyse

 

 

 

 

 

 

3 grain sprouted flour is equal amounts of wheat, rye and spelt

 

 

 

 

 

 

 

 

Hydration with baked scald is

77.12%

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy decided to go whole hog with this one claiming that she wanted to do a 100% sprouted whole grin bread just to see what it would taste like…. even  if it would too easily over ferment, over proof and become Frisbee in the end.  She is way more interested in taste than form or structure it seems.

 

She started digging around in her pantry to come up with the 9 grains used for this bread – 50 g each of: oat, spelt, buckwheat, Pima Club, Sonora White, rye, emmer and barley with 100 g of wheat.  How long can it be before she tries a 15 Grain, No More Than 30 Ingredient Challenge Bread using sprouted grains?

 

There was so much sprouted grain in this one, 500 g dry, that she had to use 2 sprouters to hold them all and 4 trays to dry then m in the dehydrator.  She soaked the grains for 4 hours and then sprouted them for and additional 24 hours.  She fried them at 105 F for 4 hours. When dry, the sprouted berries and grouts weighed 510 g. 

 

The rye starter was refreshed last week and the final feeding included some white flour.  Normally it would be 100% whole rye but this batch has 10% KA bread four in it, so technically there is probably 1 g of white flour in the final levain and total flour mix.

 

We did our usual 3 stage levain build and it doubled at the 6 hour mark during the 2nd feeding and again at the 10 hour mark after the 3rd feeding.  We then refrigerated the levain for 12 hours.  We fed the 33.4% extraction sprouted hard bits to the levain per our usual to get them wet the longest with the final levain being 14.15% of the total flour pre-fermented..

 

We upped the baked scald to 30 g of 33.4% extraction sprouted grain with 5 g each of red and white malt making the dry portion 40 g total.  Since this loaf was 100% whole sprouted grain, we upped the liquid portion of the baked scald to 80 g of water making the total 120 g.

 

The bake for the scald was 2 hours at 140 F and it was stirred every 30 minutes with the water topped up at the end so it weighed 130g.total when it went into the autolyse.  We did a 2 hour autolyse of the baked scald, dough flour and dough water with the salt sprinkled on top while the levain was warming up on the counter.

 

Once he levain hit the mix we did 6 sets of slap and folds with the first 3 sets of 8, 1 and 1 minute and the last 3 sets of 4 slaps and folds each.  The walnuts and the sage went in on the first set of 4 slap and folds

 

All slap and fold sets were done on 20 minute intervals.  After a 20 minute rest, we pre-shaped and the shaped the dough into a boule, placed it into a rice floured basket seam side up, bagged it and placed it in the fridge for a 12 hour retard.

 

The dough proofed well in the fridge so when we took it out of the fridge to warm up the next morning, we allowed 1 hour before firing up BO Betsy to 500 F with the combo cooker inside.

 

When the oven beeped it was ready, we un-molded the dough onto parchment on a peel, slashed it and dropped it in the hot DO which was covered and immediately loaded into the oven for 20 minutes of steam at 450 F.

 

Once the lid came off we turned the oven down to 425 F convection and continued baking another 5 minutes when we took it out of combo cooker to finish baking on the bottom stone.  When the bread read 208 F, we turned the oven off and left the bread on the stone till it read 210 F.

 

Tuscan Chicken.

The bread did not spring or bloom much but it did blister a bit under steam.  It did brown well when the steam came out.   It looked just OK on the outside but we will have to wait on the inside until after lunch.

 

 Slow roasted beef taco.

I’m not sure why the upward oomph was missing under steam…… other than that it is pretty easy to over proof 100% sprouted grain bread and many of the grains used aren’t known for their gluten content.  In any event, it has been a while since we have baked a heavy Frisbee.  This bread needs to be baked in a pan like a 100% rye bread.  it acts just like it and the moisture needs at least 24 hours to redistribute itself. before cutting  it made killer toast.  The crumb was not as open as it should have been but it was soft and very moist..  The taste was deep, complex, intense and twice as tasty as a 50% sprouted multigrain bread..  

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

10

0

0

10

2.08%

33.4% % Extraction Sprouted 9 Grain

10

20

40

70

13.21%

Water

10

20

40

70

13.21%

Total

30

40

80

150

28.30%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

33.4% % Extraction Sprouted 9 Grain

75

14.15%

 

 

 

Water

75

14.15%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.15%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

66.6% Extraction Sprouted 9 Grain

373

70.38%

 

 

 

33.4% Extraction Sprouted 9 Grain

32

6.04%

 

 

 

Total Dough Flour

405

76.42%

 

 

 

 

 

 

 

 

 

Salt

10

2.08%

 

 

 

Water

280

52.83%

 

 

 

 

 

 

 

 

 

Dough Hydration

69.14%

 

 

 

 

Total Flour w/ Starter

480

 

 

 

 

Water

355

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.96%

 

 

 

 

Total Weight

1,045

 

 

 

 

% Whole Sprouted Grain

100.00%

 

 

 

 

Walnuts

80

15.09%

 

 

 

 

 

 

 

 

 

The dry scald / Bake is 40 g: 30 g 33.4% extraction sprouted 9 grain, sprouted

flour, 5 g each of red and white malts and 80 g of water - 130 g total - 9.43% of

the total sprouted flour

 

 

 

 

 

 

 

 

 

 

 

Whole 9 grain sprouted flour is 50 g each: emmer, barley, spelt, rye.,

 

Pima Club, Sonora White, buckwheat and oat with 100g of wheat

 

 

 

 

 

 

 

 

2 T of fresh Purple Sage was included

 

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is

82.08%

 

 

 

 

 

 And don't forget that salad

dabrownman's picture
dabrownman

This week’s multigrain sprouted and scalded bale turned out to be 50% whole sprouted grain made up of whole:  emmer, wheat, barley, spelt and rye. We followed our usual process of starting the sprouts on Tuesday morning and talking 28 hours to finish.

 

 A loaf of sprouts made the flour for this bread.

On Wednesday dried the sprouted grain in the dehydrator at 105 F for 3 hours and ground them in the Nutrimill getting a 35% extraction with our one and only sieve.  On Thursday, we took the 35% of the hard bits and used that to feed a bit of our 8 week old retarded rye sour starter to make the levain over 3 builds and then refrigerated it for 24 hours.

The red and white malt, 65% and 35% extraction sprouted grain for the baked scald.  and the finished baked scald 2 hours later.

 

On  Thursday morning we made the baked scaled in the Mini Oven at 140 F for 2 hours stirring and adding water every half hour.  On Thursday afternoon, we autolysed the dough flour, baked scald and water, with the Pink Himalayan sea salt sprinkled on top, for 1 hour as the levain warmed up on the heating pad set to 84 F.

 

The levain hits the autolyse.

Once the levain hit the mix, we did 3 sets of slap and folds of 8, 1, and 1 minute along with 3 sets of 4 gentle slap and folds in place of the stretch and folds.  All the gluten development manipulations were done on 20 minute intervals.

Slashed ans ready to go into the DO and BOB.

Once the gluten was developed we took of 73 g of dough to use as old dough for a pizza on Friday.  After a 30 minute rest we formed the dough into boule and then 10 minutes later did a final shape on it and placed it in a rice floured basket – seam side up.

 

We bagged the basketed boule in a used trash can liner and put it on the fridge for a 16 hour retard.  The next day we took the boule out to warm up on the counter for 30 minutes before firing up BO Betsy to 5o0 F preheat with the combo cooker on the bottom stone.

 

What a great crust!  Since we gave away last week's bake we have been eating unfrozen baguettes for breakfast and lunchl - P&J's for breakfast and BLT's for lunch.

We un-molded the boule onto parchment on a peel, slashed it hop scotch style and put it on the top of the combo cooker covering it with the bottom and into BOB it went on the bottom stone.

 

We turned the oven down to 450 F immediately and baked the bread for 15 minutes with the lid on and, once the lid came off, we turned the oven down to 425 F convection…and continued to bake it for 12 more minutes when it registered 205 F.  % minutes after the lid came off we removed the bread from the C and put it on the stone to finish.

 

We then turned the oven off and let it sit on the stone with the door shut until the bread read 208 F when it was removed to the cooling rack.  Total time in the oven was 30 minutes - 3 of those minutes with the oven off.

 

This bread bloomed and spring well with little blisters covering it.  It browned boldly, was super crisp and colored to that super dark mahogany color we love so much.  The curst on this one is bound to be more tasty than usual.  We will have to wait on a crumb shot till after lunch.

 

Home grown tri-color cherry tomatoes will make fora fine fresh tomato sauce for tonights pizza.

The first thing we did this morning was to get the old dough out of the fridge and apply the 1:2:3 method on the 73 g of old dough by adding 219 g of water and dissolving the old dough in it before adding 4 g of salt and  146 g of KA bread flour to the mix.  This reduced the whole sprouted grain percent to 14 %.

 

Mis en Place for the pizza.

We then did 3 sets of slap and folds of 4, 1 and 1 minutes with 3 more sets of 4 slap and folds each with all of them on 20 minute intervals.  The dough was allowed to ferment on the counter for 30 minutes before we chucked in and oiled bowl and into the fridge for a cold bulk ferment.

 

We took the retarded pizza dough out 3 hours before we needed it so  it was retarded for 8 hours.  Will have to wait on the pizza pic’s till after dinner.

Here is today's fine lunch of sandwich and salad with some fruits and chips.

This piizza dough was fantastic!  It dethrones Focaccia Romana as the best pizza dough ever for the SD variety.  Just delicious/

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded Rye Sour Starter

9

0

0

9

2.16%

35% Extraction Sprouted Multigrain

9

18

36

63

14.08%

Water

9

18

36

63

14.08%

Total

27

36

72

135

30.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Multigrain

67.5

15.08%

 

 

 

Water

67.5

15.08%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.17%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

65% ExtractionSprouted Multigrain

140

31.28%

 

 

 

KA Bread & La Fama AP 50/50

210

46.93%

 

 

 

Total Dough Flour

350

78.21%

 

 

 

 

 

 

 

 

 

Salt

9

2.16%

 

 

 

Water

240

53.63%

 

 

 

 

 

 

 

 

 

Dough Hydration

68.57%

 

 

 

 

Total Flour w/ Starter

417.5

 

 

 

 

Water

307.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

73.65%

 

 

 

 

Total Weight

854

 

 

 

 

% Whole Sprouted Grain

49.74%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g, 20 g whole multigrain sprouted flour,

 

 

5 g each of red and white malts and 30 g of water - 60 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of:emmer, barley, spelt, rye, wheat

 

 

 

 

 

 

Hydration with baked scald is

75.42%

 

 

 

 

 

 And don't forget that salad

 

dabrownman's picture
dabrownman

A puff paste latticed blueberry tart.

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

 

2014 Dabrownman’s TFL Blog Index

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

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

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

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

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

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

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

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

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

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

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

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

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

 

2013 The Fresh Loaf Dabrownman’s Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

 

2012 The Fresh Loaf Dabrownman’s Blog

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

dabrownman's picture
dabrownman

In keeping with Lucy’s recent bread theme of ‘all things sprouted’, we continued with another variation of a multigrain bread  with sprouted  spelt, rye and WW.  The sprouted grains were 25% of the mix this time but there were other changes too – aren’t there always?

 

The autolyse with the scald

My wife and daughter, who are off to NYC on Tuesday for Spring break, asked me to make a gift bread for cousin Jay.  He is on his way to selling his place there and has already bought a place in Phoenix so is between old and new homes but currently in NY.

 

The levain goes in

We only had 3 days to make this loaf instead of our usual 4 so something had to go.  We kept the sprouts, scald and 3 stage, 12 hour levain build with the 12 hour retard.  So the long, cold,  12 hour, bulk or shaped retard had to go.  We thought if we had enough time we could get in at least an hour or 2 of shaped retard right before baking to see if we could get some blisters and make the scoring a bit easier.

 

Getting ready to proof

Another change we made was making the baked scald twice as large buy adding in 30 g of cracked flax seeds and another 30 g of water making for 120 g total instead of 60 g.  It still has the 22 g of sprouted 65% extraction grain and 4 g each of red and white malts.

We upped the hydration a bit to 72.5% but the dough felt like it was at least 75%.  We did out usual 3 sets of slap and folds on 8.1.1 minutes and 3sets of stretch and folds but then let the dough rest for 2 hours of bulk ferment before pre-shaping and shaping into a boule for 4 hours of proofing in a rice floured basket before we tossed it into the fridge to firm up.

 

We decided to bake this in a DO after our last boule had some explosive spring and bloom when it was a touch under proofed.  We couldn’t decide how to slash this one and finally ended up with a double T-Rex slash.

 

The bread was baked at 460 F with the lid on for 18 minutes and then 425 F with the lid off for 5 minutes when we got the brad off the bottom of the combo cooker and put it on the stone to finish baking.  15 minutes after the lid came off the bread hit 208 F and we left it on the stone with the oven off and door ajar to crisp up the crust.

 

When it hit 210 F we removed it from the oven and placed it on the cooling rack.  It sprang and bloomed very well under steam and browned up to the fine mahogany color we love so much.  We will have to wait on the crumb till later – we are hoping Cousin Jay doesn’t mind having his bread partially sliced for him..  The crumb came out open, soft and moist...... it smelled great too.   I think Cousin jay is in for a treat tomorrow

 

St. Paddy's day is just around the corner and we celebrated yesterday with corned beef, cabbage. carrots and potatoes but only had a pix of the corned beef.,  For left over tonight my daughter and I made Irish Pot Stickers  - Wow!

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Sour Starter

8

0

0

8

1.94%

65% Extraction Sprouted Grain

0

0

18

18

4.06%

35% Extraction Sprouted Grain

8

16

14

38

8.58%

Water

8

16

32

56

12.64%

Total

24

32

64

120

27.09%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

35% Extraction Sprouted Grain

60

13.54%

 

 

 

Water

60

13.54%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.53%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

12 % Protein Sprouts AP

325

73.36%

 

 

 

Total Dough Flour

353

79.68%

 

 

 

 

 

 

 

 

 

Salt

8

1.94%

 

 

 

Water

223

50.34%

 

 

 

 

 

 

 

 

 

Dough Hydration

63.17%

 

 

 

 

Total Flour w/ Starter

413

 

 

 

 

Water

283

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

68.52%

 

 

 

 

Total Weight

824

 

 

 

 

% Whole Sprouted Grain

24.95%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 30 g  cracked flax, 20 g whole multigrain sprouted flour,

 

5 g each of red and white malts and  60 g of water - 120 g total.

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of: spelt, rye, wheat

 

 

 

 

 

 

 

 

Hydration with baked scald is

72.52%

 

 

 

 

 

Don't forget to have a fine salad with that sunset

 

dabrownman's picture
dabrownman

True to her word, Lucy took last week’s baguette bake and tried to improve it seve4ral ways.  She cut the cold time in the fridge from 19 hours to 13 hoping to the keep the dough from over proofing to get better spring, bloom and maybe ears.

 

She increased the sprouted whole grains for 19% to 29% - more than a 50% increase which help the flavor but probably hurt the possibility of a more open crumb.  She also subbed barley for last week’s Kamut for one of the 5 whole grains.

 

She increased the size of the bake to include a baguette and a boule instead of 2 baguettes while keeping the baked scald the same size – so the % of baked scaled is smaller this time around which should hurt the flavor some.

 

To really mix things up, Lucy changed some of the methods the methods too. Instead of a long, cold, shaped proof she went with the shorter bulk ferment in the fridge with shaping the net day after a 1 hour warm up on the counter.  The final proof was 1 ½ hours long when the shaped dough was placed in the fridge to firm up.

 

Here is crumb of the baguette.  For the rest of the methods of levain build, autolyse and dough development, see last weeks post here

 Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

 After an hour in the fridge, we fired up BO Betsy (BOB), to bake the baguette straight out of the fridge using 1/2 Mega Steam (lava rocks pan only – no Sylvia’s steaming towel pan this time).   The boule was taken out of the fridge when the baguette went into the oven to warm up a bit before hitting a hot DO.  Baking was done at 450 F under steam and 425 F convection - with the steam removed.

 

Boule crumb above.  The baguette came out much better than last week’s version – better browning, bloom and spring with some ears and the boule came out even better.  It’s a shame we can’t bake a baguette in a DO!  We will have to check out the crumb of these two identical ingredient breads that look so different...... later.   The crumb was very soft.s open as last week with the boule more open and very moist.  The taste is top notch for 30% whole grain bread,  We love what bakes scalds and sprouted grains do for developing a complex, deep, earthy flavor.

 Baguette crumb left with the boule crumb right,

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Sour Starter

10

0

0

10

1.74%

60% Extraction Sprouted Grain

0

0

21

21

3.48%

40% Extraction Sprouted Grain

10

20

19

49

8.11%

Water

10

20

40

70

11.59%

Total

30

40

80

150

24.83%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

40% Extraction Sprouted Grain

75

12.42%

 

 

 

Water

75

12.42%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.07%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

12 % Protein Sprouts AP

420

69.54%

 

 

 

Total Dough Flour

499

82.62%

 

 

 

 

 

 

 

 

 

Salt

12

2.09%

 

 

 

Water

325

53.81%

 

 

 

 

 

 

 

 

 

Dough Hydration

65.13%

 

 

 

 

Total Flour w/ Starter

574

 

 

 

 

Water

400

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

69.69%

 

 

 

 

Total Weight

1,038

 

 

 

 

% Whole Sprouted Grain

29.02%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 22g whole multigrain flour and 4g each

 

 

 

of red and white malts and  30 g of water - 60 g total.

 

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of barley, spelt, rye, wheat and emmer

 

 

 

 

 

 

Hydration with baked scald is

71.19%

 

 

 

 

 

Lucy reminds me to load up on the salad  and i remind her there is always room for desert.

dabrownman's picture
dabrownman

When you make baguettes once or twice a year, they can only be considered a way to practice shaping and slashing or as Lucy calls them – Practice Slash Bags.   This version also has 20%  5 whole sprouted grains in the mix consisting of: wheat, emmer, spelt, rye and Kamut in keeping with Lucy’s love of all things sprouted and multigrain when it comes to bread.

 

We also included a 140 F, 30 g baked / scald of sprouted MG flour with a bit of red and white malts as has been Lucy’s recent addiction.  The idea was to increase the flavor, sweetness and the moisture, texture and softness of the crumb.  The water was topped up at the end of the 2 hour bake to make the scald 60 g total before it was added to the autolyse.

 

We usually like to use the lowest protein AP flour available, in the 10 -11% range in keeping with the French traditional flour used but we ran across some AP unbleached flour in Sprouts bins that is supposedly 12% protein and decided to use this flour and see how it worked for baguettes instead.

 

We also like to make baguettes because, with a little wine, cheese and charcuterie, we can transplant ourselves back to any outdoor cafe in Paris for a fine afternoon by the pool - if not actually along the Seine.   As an added bonus, we also get to use our favorite double baggie bamboo form for the long, cold proof in the fridge.

 

The first thing on the list to get done was the sprouting of the whole grains which was started early Tuesday morning by soaking the grains in water for 4 hours before putting them in the sprouter for another 24 hours.  Wednesday morning, we dried the sprouts in the dehydrator at 105 F and ground them in the Nutrimill.

 

Once the whole grains were turned into flour, we used them to feed 6 g of our 6 week retarded rye starter to make the levain over (3) 4 hours stages.  After the total 12 hour levain build we retarded the levain for 24 hours in the fridge.  Thursday morning we started the baked / scald which took 2 hours in the mini oven

 

The only whole grain flour in the dough were the sprouted ones in the baked/ scald which were now completely hydrated at 100%.   Thursday, in the late afternoon,  the autolyse of dough flour, water and baked scald was started and completed in 1 hour.   We sprinkled the Pink Himalayan sea salt on top of the autolyse so we wouldn't forget it.

   

After dinner, once the levain warmed up on the heating pad during the autolyse, we added the levain to the mix.  We did 8 minutes of slap and folds and then 2 more sets at 12 slaps and folds each before 3 sets of stretch and folds from the compass points were done.  All of the gluten development was done on 20 minute intervals and finished in 2 ¼ hours

 

Once finished the dough was rested before being pre-shaped, rested, final shaped, loaded into the cloth and rice floured lined bamboo mold, bagged in a used trsah can liner and immediately placed into the fridge for a 21 hour retard.   

 

Once removed from the fridge the next day, the dough was allowed to warm up for an hour before BO Betsy was fired up for her 550 F preheating.   45 minutes later the Mega Steam went in and, 15 minutes later, the dough was un-molded onto parchment on a peel, slashed and loaded into the bottom stone as the oven heat was reduced to 480 F.

 

After 10 minutes of steam, the Mega Steam was removed and the temperature reduced to 425 F with the convection fan on this time.  10 minutes later the baguettes looked and tested 208 F and considered done.  They were left on the stone, oven off with the door ajar to further crisp the skin.

 

They sprang and bloomed poorly under steam but blistered and browned up nicely once the steam came out.   The ears never formed for some reason.... and that reason was because the dough was over proofed .  21 hours was about 9 hours too long I’m guessing.

 

Since this is the first time we have used sprouted whole grain flour and a baked scald in baguettes, we can’t wait for these to cool so we can taste them.  Expectations of a more healthy, better tasting and aromatic baguette are running  pretty  high…..The crust was thin and crisp and,as time went on, a bit chewy.  The crumb wasn't as open as we would like but 20% whole sprouted grains with a 21 hour cold retard was too much and the the  bread was over proofed.  Still, it is the best tasting SD baguette I have ever had - nothing even close!  I will give up the holes for a fine tasting baguette like this one every time.  Next time we up the sprouted grain to 25% and cut the cold proof to 12 - 14  hours and get it in the oven before the dough over proofs.  Hopefully, the taste will hang around and the holes get a bit larger.  i haven't even put butter on this bread yet - and might not :-)

When puff paste is used for the top of an apple pie the pretty decorated edge disappears in the puff   

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

6 Week Retarded Rye Sour Starter

6

0

0

8

2.31%

Whole Sprouted Multi Grain

6

12

24

42

12.14%

Water

6

12

24

42

12.14%

Total

20

24

48

92

26.59%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Sprouted Multi Grain

46

13.29%

 

 

 

Water

46

13.29%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.29%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

12 % Protein Winco AP

300

86.71%

 

 

 

Total Dough Flour

300

86.71%

 

 

 

 

 

 

 

 

 

Salt

7

2.02%

 

 

 

Water

195

56.36%

 

 

 

 

 

 

 

 

 

Dough Hydration

65.00%

 

 

 

 

Total Flour w/ Starter

346

 

 

 

 

Water

241

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

69.65%

 

 

 

 

Total Weight

654

 

 

 

 

% Whole Sprouted Grain

20.21%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 24g whole multigrain flour and 3g each

 

 

 

of red and white malts and  30 g of water - 60 g total.

 

 

 

 

 

 

 

 

 

Multigrain sprouted flour is equal amounts of kamut, spelt, rye, wheat and emmer

 

 

 

 

 

 

Hydration with baked scald is 72%

 

 

 

 

 

Lucy says not to forget the salad 

dabrownman's picture
dabrownman

We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012.  The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind.  The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration

 

The finished baked scald after 3 hours at 140 F in the mini oven

Lucy, even back then, thought her supposed master was a bit of a baking twerk before twerking became fashionable and commonplace just about everywhere.  She just reminded me that she thought I was a barking t, not a baking twerk, but now thinks that baking twerk is closer to the truth now a days.  I think it is great to be hip at my age if you ask me.

 

The autolyse with the dough flour. dough liquid and the baked scald.

To try to bring this old sprout recipe forward, in both time and to be more in step with Lucy’s current, totally faddish, modern formulations and to get the bread to look better on the outside - while not killing off the old inside we liked so much, Lucy made the following changes for better or worse.

 

Spelt starter hits the mix.

First she lowered the hydration down to a more sane 83 % overall.  This doesn't sound too bad until you feel the dough and find it to be a sloppy mess compared to whole wheat and check to find out that many 100% whole grain, spelt bread recipes tend to be in the 67% to 72% hydration range - if you want them to not look like a brick of Rustic Frisbee.

 

Lucy also included a baked scald, at 140 F consisting of: spelt flour, spelt sprouts, as well as white and red malts.  This should pump up the flavor of the bread substantially and put it on a spelt plateau not seen since rye was discovered growing as a grass in the far north hinterlands.   She also increased the scald bake time another 30 minutes to 3 hours hoping for more browning.

 

Unlike last time when one 20 minute set of slap and folds were done before the stretch and folds, we went to our standard 8, 1 and 1 minute sets before the stretch and folds began.  We also used our now standard 3 stage levain build using a bit of 5 week retarded rye starter to begin the levain and we used the hard bits sifted from the non sprouted and sprouted, whole spelt to feed the levain.

 

Stainless Steel Mega Steam for Gabe

The sprouted spelt flour this time equaled half the flour in the mix when the previous 100% whole spelt bake only had whole sprouted spelt berries mixed in.  With all of these changes Lucy didn't leave much alone if you ask me but I just make the bread and leave the figuring of the formula and process to her small but powerful brain.

 

That way I can’t get blamed for anything going wrong, even if I was the problem,.  I can also take all the credit for it later if it works out well, a win – win for one of is.   Plus, by not having to put in the time and mental effort to figure out this stuff gives me way more time to watch the recorded 1st year of Naked Ancient Alien Swamp Zombies Behaving Badly. 

 

The one thing Lucy does worry about with wet, high percent, spelt mixes is that it can get away from you very quickly during ferment and proof.  Next thing yow know, you have given birth to a Naked Alien Swamp Zombie that thinks you are its undead Mommy who needs to be real dead.real quick instead.  For one thing the dough sure felt better than the last time due to the hydration being better suited for bread than pancakes.

 

So to keep the mix from evolving into a scientific oddity, Lucy cut back on the wet, upped the levain to a bit less than 15% and cut the bulk ferment to zero.  She did keep the shaped retarded proof to 12 hours though.   I told her it probably wouldn't work since spelt has a mind of its own and 12 hours was too long but she gave me that undead look of hers and I felt the need to cut the discussion shorter than usual.

 

Lucy decide t ocome up with a new shape she calls a long, thin, non knobby end batard using a seldom used basket lined with a rice floured towel and covered with the bottom  of the MagnaLite WagnerWare Turkey Roaster while baking for steam.  It’s the perfect cloche cover for short non knobby ended batard baking.  Sadly, the batard was too long after proofing for the turkey roaster so ......we resorted to 2 pans of Mega Steam. 

 

We let the shaped skinny batard warm up on the counter for 90 minutes before firing up Big Old Bob at the set 500 F preheat.  We un-molded the bread and sliced it 4 times to teach it a lesson and make sure it doesn't just bust out wherever it wants to.  We steamed for 12 minutes at 450 F.

 

Once the steam came out we baked it for another 15 minutes on the bottom stone until the middle read 205 F on the inside.  The oven was turned off as the bread was left on the stone with the door close until it hit 208 F, a higher temperature for sprouted grain breads which took another 5 minutes.  Total time in the oven  32 minutes with 5 minutes off.

 

The bread sprang well, bloomed, blistered a small sized bit and looked like it had some promise crumb wise.    No flat rustic boule this time!  It finally browned up to that mahogany color we love so much.  We will have to wait and see what the crumb looks like after lunch once it is cool enough to cut.  The crumb came out soft, glossy and fairly open for 100% whole grain bread with spouts as add ins.  It tastes uniquely different and the sprouted flour really comes through.  If you want to try a whole grain bread, other than wheat, then this one, emmer  or Kamut is one to consider. It is delicious! 

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Sour Starter

8

0

0

8

1.96%

18% Extraction Whole Spelt

8

16

17

41

10.02%

18% Extraction Whole Sprouted Spelt

0

0

15

15

3.67%

Water

8

16

32

56

13.69%

Total

24

32

64

120

29.34%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

18% Extraction Whole Spelt

60

14.67%

 

 

 

Water

60

14.67%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

18% Extraction Sprouted Spelt

25

6.11%

 

 

 

82% Extraction Sprouted and Whole Spelt

324

79.22%

 

 

 

Total Dough Flour

349

85.33%

 

 

 

 

 

 

 

 

 

Salt

9

2.20%

 

 

 

Water

255

62.35%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.07%

 

 

 

 

Total Flour w/ Starter

409

 

 

 

 

Water

315

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

77.02%

 

 

 

 

Total Weight

865

 

 

 

 

% Whole and Sprouted Spelt

100.00%

 

 

 

 

% Whole Sprouted Spelt

50.00%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 25g whole spelt as flour and 5 g each

 

 

 

 

plus 5 g each red and white malt plus 25 g of Sprouted

 

 

 

 

spelt berries and 52 g of water  - total weight 112 g

 

 

 

 

 

 

 

 

 

 

Hydration with baked scald is 83.11%

 

 

 

 

 

 

 And Lucy reminds us to not forget the salad.

dabrownman's picture
dabrownman

4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

 Taking last week’s bake to the Darker Side seemed right up Lucy’s alley.  We doubled the whole grains to 61% and upped the hydration to 83%.  So, I’m happy it was twice as healthy!  This weeks scald/bake was a half hour longer and included Toadies too so it should be darker.

 

Mis en place for the scalded bake - clockwise from the top, Pumpernickel altus, 4 whole grains (Kamut, rye, spelt and wheat), flour also from the 4 whole grains, red malt, white malt and Toadies..

It had been so long since we had used Toadies in a formula I had almost forgotten what was in them and was glad I found some in the freezer so I didn’t have to make some more and have figure out what it was.  The 4 whole and sprouted grains were: Kamut, wheat, spelt and rye in equal amounts – one of our favorite mixes.

 

Lucy specified a dark porter for the dough liquid, one we especially like from  Colorado Springs called New Belgium Portage.  I guess Lucy was serious about going darker which is good since it pays to get serious if you want to do anything worth doing.

 

This darker version has twice as much sprouted grain as last week with half the whole grains being sprouted.  All of the hard bits from the dried sprouted and whole grain 15% extraction were fed to the levain first as per our usual.  The levain was retarded for 24 hours after being built over (3) 4 hour stages and it made up a bit less than 15% of the total flour.

 

We upped the autolyse from 1 to 2 hours - no salt no levain., did our usual 3 sets of slap and folds of 8.1 and 1 minute and the 3 sets of stretch and folds from the compass points - all on 20 minute intervals.  The dough was pre-shaped and then shaped, placed ina rice floured basket, bagged and retarded for 24 hours.

 

Lucy decided to bake this one in a DO.  Once the dough had warmed up for 90 minutes we fired up BOB for a preheating too 500 F with the baking rack between the 2 stones.  We un-molded the boule onto parchment on a peel, slashed it T- Rex style and slid it onto the bottom of the combo cooker.

 

Once the bread hit the heat we turned the oven down to 450 F for 20 minutes of steam and once the lid came off, we baked it another 20 minutes at 425 F convection until; it read 205 F.

 

The bread sprang, bloomed and browned in its usual DO way with small blisters that are associated with high percent whole grain bread.  That wonderful mahogany crust color we love so much really came through with this bold bake.   We left then bread on the stone, oven off until it ht 208 F, our new preferred temperature for sprouted grain bread, to crisp up the skin some more.  Total baking time with oven on was 40 minutes - half steam.

 

We will have to wait on the crumb shots until after lunch.  The one bad thing about DO baking is that you can’t smell the bread bake until the lid comes off L  The crumb came out soft,moist,glossy and open but the taste was every bit as good as we expected too.  Just delicious!  Deep,earthy, hearty and complex flavor is there in spades.  We have made a load of different breads but no other bread came out like this one.  It was worth the 4 day schedule of events and all the associated work to make it happen.  You won't find this bread for sale at any bakery anywhere even though you might one day.  So to taste this one right now,you will just have to make it.  You wonlt be sorry!

 

With retarded starter, levain and dough, malts and Toadies in the scald, 4 different grains, dark beer for the dough liquid, half sprouted grains,  60% whole grains total….. this bread has about every flavor enhancing technique that Lucy has learned here at TFL……. except her beloved Low and slow DaPumperizing baking process  of course.  How far can that be behind this bake?

Lucy reminds us not to forget that salad

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Sour Starter

8

0

0

8

1.95%

15% Extract Sprouted & Whole 4 Grain

8

16

7

31

7.56%

85% Extraction Sprouted and Whole 5 Grain

0

0

25

25

6.10%

Water

8

16

32

56

13.66%

Total

24

32

64

120

29.27%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

60

14.63%

 

 

 

Water

60

14.63%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

14.63%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Sprouted and Whole 4 Grain

145

35.37%

 

 

 

KA Bread & La Fama AP 50/50

205

50.00%

 

 

 

Total Dough Flour

350

85.37%

 

 

 

 

 

 

 

 

 

Salt

9

2.20%

 

 

 

Porter 250

250

60.98%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.43%

 

 

 

 

Total Flour w/ Starter

410

 

 

 

 

Porter 250 & Water

310

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.61%

 

 

 

 

Total Weight

909

 

 

 

 

% Whole and  Sprouted 4 Grain

50.00%

 

 

 

 

% Whole Sprouted 4 grain

25.00%

 

 

 

 

 

 

 

 

 

 

Scald / Bake is 15 g Toadies, 5 g of each of the 4 grain as flour and 5 g of whole

 

berries plus 5 g each red and white malt plus 25 g of pumpernickel altus

 

 

and 90 g of water remaining -180 g total weight added to the dough

 

 

 

 

 

 

 

 

 

4 whole and sprouted grains are: Kamut, Wheat, Rye and Spelt

 

 

 

 

 

 

 

 

 

% whole grain equivalent with scald - 61%

 

 

 

 

 

Hydration with starter and scald - 83%

 

 

 

 

 

 

It was my wife's birthday this week so she got a green and brown cake with purple sprinkles and white roses  with pinkish centers

 

dabrownman's picture
dabrownman

This Friday’s bake was an unusual one even for Lucy.  It combined the low slow 2 hour baked scald of a Westphalia rye with a mainly white wheat and sprouted SD bread and bit of rye and spelt thrown in for some kind of effect only a Baking Apprentice 2nd class could understand.

 

The 140 F bake/scald is the part that makes this bread different.  We found some boldly baked old bread in the freezer, sliced off the crust and then toasted it to dry it out.  Then we crushed it, added in some fresh milled rye and spelt flour and a bit of home made red and white multigrain malts.

 

I added up the weight of the dry ingredients and added twice that weight in water to the mix, stirred it up and put it in the mini oven t bake at 140 F for two hours.  This low temperature will not kill off the enzymes of the white malt but it will create a Mallard reaction that turns the whole mess a dark chocolaty brown that smells amazing.   I did have to add some more water twice and stir the mix as it baked.

 

The bread had whole wheat rye and spent fed to the 3 week retarded, rye starter in the levain and had sprouted wheat in the dough flour.   The levain was 16% of the dough flour and the hydration listed of 72% is a bit misleading since the water in the baked scald was not included.  It felt like a 78% hydration with 25% whole grains…so it was a bit sloppy at the start of the slap and folds.

 

We strayed from our usual norm by doing a one dump and run single stage levain build but did keep our 12 hour total and 24 levain retard for it.  We also kept our 1 hour autolyse and 3 sets of slap and folds and 3 sets of stretch and folds on 20 minute intervals. 

 

We pre-shaped and then shaped the dough into a boule,  placed it into a rice floured basket, bagged it and retarded the dough for 12 hours in the fridge.  It seemed to proof nicely so we started up BOB for a 500 F preheat after the dough had warmed up on the counter the next morning for 1 1/4 hours.  We chucked the Lodge Combo Cooker in the oven from the beginning.

 

We un-molded the dough onto parchment, slashed it in a square and put it in the cooker lid on and put it in the oven on the middle rack between the two stones.  After 2 minutes we turned the oven down to 450 F and continued to steam for 20 minutes.

 

Once the lid came off, we turned the oven down to 425 F -convection, and continued to bake the bread to 208 F when the oven was turned off and the bread left in the oven until it hit 210 F when it was removed to a cooling rack.

 

This bread bloomed sprang and browned up well enough.  It smelled terrific once the lid came off because of the scald no doubt about it.  We will have to wait until after lunch to see how the crumb came though the baking process.

 This bread is delicious!  The crumb came out very soft, moist and glossy.  If you could only take one bead to a deserted island, This would be the one.  We make many great tasting breads since we discovered so many of the tricks used bring out the vast and deep flavor of grain and sourdough.  It is harder and harder to pick a favorite but, right now, this is it..

 

SD Levain Build

Build 1

%

3 Week Retarded Rye Sour Starter

8

1.80%

Whole: Wheat 50, Rye 8, Spelt 8

66

14.83%   

Water

66

14.83%   

Total

140

31.46%

 

 

 

Levain Totals

 

%

Flour

70

15.73%

Water

70

15.73%

Levain Hydration

100.00%

 

Levain % of Total Flour

15.73%

 

 

 

 

Dough Flour

 

%

Sprouted Wheat

50

11.24%

LaFama AP

325

73.03%

Total Dough Flour

375

84.27%

 

 

 

Salt

9

2.02%

Water

250

56.18%

 

 

 

Dough Hydration

66.67%

 

Total Flour w/ Starter

445

 

Water

320

 

 

 

 

Hydration with Starter

71.91%

 

Total Weight

774

 

% Whole Sprouted Grain

11.24%

 

% Whole Grains

26.97%

 

 

 

 

140 F low and slow bake is not included in above includes: 10g ea. whole

rye and spelt flour, 15 g of crust altus, 5 g ea Red and white malt.

The bake/ scald with water weighed 95 when it hit the dough mix.

And Lucy reminds us not to forget that great salad 

 

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