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dabrownman

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

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

dabrownman's picture
dabrownman

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

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

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

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

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

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

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

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

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dabrownman

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

 

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

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

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

 

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

 

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

 

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

 

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

 

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

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

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

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

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dabrownman

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

 

Something is really snockered

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

 

Chocolate

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

 

Chocolate crumb

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

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

 

English

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

 

English

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

 

Gold Rush

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

Gold Rush Sourdough crumb.

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

 

Gold rush before baking - Chocolate left and English right

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

 

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

Chocolate left and Gold Rush right -   both are yummy!

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

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

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

 

Gold Rush Sourdough Christmas Fruit Cake

 

 

 

 

Build 1

Total

%

Multigrain SD Starter

25

25

22.22%

 

 

 

 

Multigrain SD Levain

 

%

 

Whole Multi-grain Flour Mix

13

11.11%

 

Water

13

11.11%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

3.86%

 

 

 

 

 

 

Dough Flour

 

%

 

White Whole Wheat

100

88.89%

 

Dough Flour

100

88.89%

 

 

 

 

 

Salt

1

0.89%

 

Water in SD Starter

13

11.11%

 

Dough Hydration

12.50%

 

 

 

 

 

 

Total Flour

113

100.00%

 

Water

13

11.11%

 

T. Dough Hydration

11.11%

 

 

Hydration w/ Adds

40.62%

 

 

 

 

 

 

Total Weight

649

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

80

71.11%

 

Egg (1)

50

44.44%

 

Snockered Fruits

225

200.00%

 

Chopped Pecans & Walnuts

55

48.89%

 

Chocolate Chips

50

44.44%

 

Brown Sugar

50

44.44%

 

Total

510

453.33%

 

 

 

 

 

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

 

 

1/4 tsp of 7 spice for English version

 

 

 

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

 

 

 

Chocolate has 10 g of cocoa powder

 

 

 

70 g AP dough flour for Chocolate

 

 

 

70 g total - AP and WWW for English

 

 

 

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

63 g of butter for English

 

 

 

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

 

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

65 g Brown sugar for Chocolate version

 

 

 

dabrownman's picture
dabrownman

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

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

 Last year’s stollen can be found here:

 Not So Stollen

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

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

 

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

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

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

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

 

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

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

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

 

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

Merry Christmas to all and to all a good night!

Formula

ComboSD YW Starter

Build 1

Build 2

 Build 3

Total

%

SD Multigrain

7.5

0

0

7.5

1.74%

Dark Rye

4

7

0

11

3.67%

AP

4

7

0

11

3.67%

Farro

4

7

0

11

3.67%

Spelt

4

7

0

11

3.67%

Whole Wheat

4

7

0

11

3.67%

Kamut

4

7

0

11

3.67%

Total

31.5

42

0

73.5

24.50%

 

 

 

 

 

 

Starter Totals

 

 

 

 

 

Hydration - 72 G YW

97.87%

 

 

 

 

Levain % of Total

10.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Media Creama 225

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

430.5

 

 

 

 

Total Water, Creama, Cream

294

 

 

 

 

T. Dough Hydration

68.29%

 

 

 

 

Whole Grain %

14.11%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

72.91%

 

 

 

 

Total Weight

1,298

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Lemon Peel

10

3.33%

 

 

 

Orange Peel

25

8.33%

 

 

 

VWG

5

1.67%

 

 

 

Pistachios

25

8.33%

 

 

 

Walnuts

25

8.33%

 

 

 

Butter

125

41.67%

 

 

 

Ground Almonds

50

16.67%

 

 

 

Sugar 12, D. Brown Sugar 25

37

12.33%

 

 

 

Red Malt

1

0.33%

 

 

 

White Malt

1

0.33%

 

 

 

YW Apple and Cherries

75

25.00%

 

 

 

Prunes

25

8.33%

 

 

 

Cranberry

25

8.33%

 

 

 

Apricot

25

8.33%

 

 

 

Raisins

50

16.67%

 

 

 

Total

504

168.00%

 

 

 

 

 

 

 

 

 

1/4  tsp Cinnamon

 

 

 

 

 

1/4 tsp Cardamom

 

 

 

 

 

1/4 tsp Nutmeg

 

 

 

 

 

1/4 tsp Mace

 

 

 

 

 

Dark Rum - 25 g

 

 

 

 

 

Amaretto - 25 g

 

 

 

 

 

Limoncello - 25 g

 

 

 

 

 

Arancello - 25 g

 

 

 

 

 

Bourbon - 25 g

 

 

 

 

 

Bench AP Flour -60 g

Butter Crisco – 25 g

 

 

 

 

 

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

 

 

 

dabrownman's picture
dabrownman

I suppose these really aren’t Rugelach in the strictest sense of the word but they are at least sort of shaped like them and they end up sort of looking like them. 

 

These are much lighter the heavier sour cream and short crust ones that are terrific too, but not as good as these beauties.

 

I didn’t brush the rolled out puff paste with butter as usual but, besides the Heath Bar chunks and chocolate chips, Lucy did put some brown sugar and cocoa in the filling as well.

My daughter said these were the best Rugelach yet and mentioned…. Wow Dad you really know how to make puff paste!  She made my day and these treats were the fitting end to long day of baking.

dabrownman's picture
dabrownman

Yes, it is a 5 C alliteration Holiday bread inspired by trailrunner’s chocolate cherry bread posted earlier this week found here Chocolate sourdough enhanced bread

Sometimes Lucy sees a post on TFL and just has to move her version of it to the top of the bake list – and this was one of those times.

Lucy cit the recipe in half, used weights instead of volume, used white whole wheat for about a third of the flour putting it all in the levain and poolish, used yeast water and a small 50 g pinch of ADY poolish for the leaven, Used the dried cherry re-hydration for part of liquid, increased the butter and chocolate chunk a bit, did an 18 hour retard of the shaped dough and formed it into a chacon to complete the special effects for Holidays.

 

Other than that, it was very close to trailrunner’s inspiration.  We love the chocolate and cherry combination and it made for a fine looking and working dough.   We used the KA mixer with dough hook, for the time in ages, to do the 10 minutes of kneading and then followed that with 3 stets of stretch and folds to get the gluten developed.

Part of the dough was then shaped into a knotted roll which was surrounded by 8 balls of 2 different sizes to make the design for the chacon.  The rest of the dough was formed into an oval bialy to place over the design in the oval basket.

The dough spent an hour in the heating pad before going into the fridge for a 18 hour retard.  While in the fridge the dough did absolutely nothing so, we took it out in the morning and put it on the heating pad for 7 hours to see if it would get to 85% proof.  It never really did much so we baked it off.

Sure enough the chacon bloomed and cracked where we thought it would and it turned out OK looking on the outside.  It sure smelled great baking its way to 205 F on the inside.   Can't wait to cut into it and give it a taste.  Well, it tastes great......the chocolate and cherries go so well together.  The crumb is soft moist and more open than we thought it would be too.  This is what Lucy calls a desert bread.  Toasted with butter is about as good as it gets! It is a fine Holiday bread for sure.  

 

Thanks trailrunner for the inspiration and your beautiful post of this bread. 

Cherry Chocolate Chunk French toast breakfast at dabrownman's per Ian's recommendation.

Formula

Yeast Water Build

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY

 

 

 

 

 

Yeast Water

70

30

 

100

20.83%

White Whole Wheat

70

30

50

150

31.25%

Water

0

0

50

50

10.42%

Total

140

60

 

250

52.08%

 

 

 

 

 

 

Yeast Water & Pinch of ADY Poolish

 

%

 

 

 

Flour

150

31.25%

 

 

 

Water

150

31.25%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

25.45%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

330

68.75%

 

 

 

Total Dough Flour

330

68.75%

 

 

 

 

 

 

 

 

 

Salt

8

1.67%

 

 

 

Cherry Re-hydration 100, Water 107

207

43.13%

 

 

 

Dough Hydration w/o starter

62.73%

 

 

 

 

Tot. Hydration  w/ Starter

74.38%

 

 

 

 

 

 

 

 

 

 

Total Flour

480

 

 

 

 

YW 100,  Cherry Water 100, & Water

357

 

 

 

 

 

 

 

 

 

 

Total Hydration with Adds

76.90%

 

 

 

 

Total Weight

1,179

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

48

10.00%

 

 

 

Dried Cherries

60

12.50%

 

 

 

Sugar

98

20.42%

 

 

 

VWG

5

1.04%

 

 

 

Cocoa

18

3.75%

 

 

 

Chocolate Chunks

100

20.83%

 

 

 

Total

334

69.58%

 

 

 

 

dabrownman's picture
dabrownman

We are always running out of white SD bread it seams even though there is an at least 30% whole grain in it.  The girls like it better than the heavier whole grains Lucy prefers so the lighter ones disappear faster.

 

This bread is 50% whole grain mix a little more than usual in hopes that we can all get along and like one bread - well not really…. but it sounds good.  In order not to put the bread over the edge for the girls, there is no additional scald, sprouts or other whole grains sneaking around on the inside making the bread a higher grain that specified as flour,

 

It really is a very plain Jane kind of bread for us with just some red and white malts, a dash of honey , some ground flax and sesame seeds and some VWG to give the AP flour  boost closer to bread flour.  So the 50% whole grains will be a blessing, with the lack of add ins.

 

We home milled the whole grains to a 75% extraction and put the sifted out portion of the barley, Kamut, spelt, rye and wheat mix in the levain to get it wet as long as we could to soften these hard bits as much as possible.

 

We threw the barley in because we really like it because it has the lowest GI of any grain we normally use plus Ian had some in his bake this week and we need to blame as many folks as we can, besides Lucy, in case something goes wrong.

The coarsely ground flax and sesame seeds gave a nice speckle to the crumb along with the bran bits.   For an extra kick and surprise we used the left over potato water from last Fridays bake in this one for part of the dough liquid.

We did an unusual levain build, starting on Tuesday for Friday’s bake, using 10 g of 66% hydration, rye starter that had been getting sour in the fridge for a week.  The first stage was a huge one that we let sit for 8 hours on the heating pad until it doubled and then we fed it for the 2nd stage and  let it rise 25% before refrigerating it for 24 hours. 

We autolysed everything else, including the salt sprinkled on top, for 4 hours after the levain came out of the fridge the next day and waiting for it to finish its belated 2nd doubling.  The hydration of this dough came it at 82% due to the thirsty 50% of home milled whole grains.

We did our usual 3 sets of slap and folds for 8, 2 and 1 minute this time followed by 2 sets of stretch and folds.  This dough developed very well so we skipped the 3rd set of stretch and folds.  It went into the lightly rive floured basket and immediately into the fridge for an 18 hour retard.

We took the dough out of the fridge 30 minutes before we fired up Big Old Betsy with a preheat setting of 550 F. When the oven got to temperature we slid the (2) Pyrex pans with lava rocks and half full of water into the GE to supply mega steam. The dough had proofed to about 80% in the fridge so we thought the extra time on the counter would get it to 85% - no baking right out of the fridge this time which has been our usual..

We un-molded the bread onto parchment paper on a peel and slashed the bread in a modified T-Rex and slid it onto the bottom stone 15 minutes after the temperature hit 550 F - by then the steam was billowing.

 

After 2 minutes we turned the oven down to 500 F and 4 minutes later we turned it down to 475 F and then, 6 minutes later, at the 12 minute mark we removed the steam and turned the oven down to 425 F, convection.   Every 5 minutes we rotated the bread 180 degrees on the stone until it read 205 F on the inside. It was done in 30 minutes total bake time.

 

Lunch with last Friday's Fine Fig Bread with pear, sweet potato, Japanese black rice, veggies, brie, salad, avocado, pickles and a new batch of CeciC's multi-grain flax and sesame crackers.

The bread browned up, sprang and bloomed nicely. It even had some blistering on the surface.  Overall, it was pretty handsome on the outside but not as handsome as Max according to Lucy.  We will have to wait on the crumb until after the loaf cools completely.  The crumb came out open,  moist and very tasty.   We like the bread a lot andevey bit as much as the fig or prune or walnut versions with scalds and sprouts.  All in all a very nice bread indeed. 

Formula

 

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

1.64%

Whole Kamut

13

6

19

3.11%

Whole Wheat

13

6

19

3.11%

Whole Spelt

13

6

19

3.11%

Whole Wheat

13

6

19

3.11%

Whole Rye

13

6

19

3.11%

AP

0

0

0

0.00%

Water

65

30

95

15.57%

Total

140

60

200

32.79%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Whole Multi-grain Flour Mix

100

16.39%

 

 

Water

100

16.39%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

17.05%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Multi-grain Flour Mix

210

34.43%

 

 

AP

300

49.18%

 

 

Dough Flour

510

83.61%

 

 

 

 

 

 

 

Salt

12

1.97%

 

 

Potato Water 290, Water 110

400

65.57%

 

 

Dough Hydration

78.43%

 

 

 

 

 

 

 

 

Total Flour

610

100.00%

 

 

Potato Water 290, Water 210

500

81.97%

 

 

T. Dough Hydration

81.97%

 

 

 

% Whole Grain

50.82%

 

 

 

 

 

 

 

 

Total Weight

1,173

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Ground Flax, Sesame Seed

15

2.46%

 

 

Honey

15

2.46%

 

 

Red Malt

3

0.49%

 

 

White Malt

3

0.49%

 

 

VW Gluten

15

2.46%

 

 

Total

51

8.36%

 

 

 

dabrownman's picture
dabrownman

We needed some Hamburger Bun for Friday night’s monthly HB feast and have also wanted to make Mark’s rolls found here:

http://www.thefreshloaf.com/node/32954/potato-rolls-video

I’m pretty sure that these aren’t supposed to be HB Buns but they looked close enough to me to give them a try and I’m glad we did.  They turned out great – s good in fact I didn’t even get a crumb shot or a HB picture either,

 

We were so hungry the burgers so good - they just disappeared.  We cut the recipe by a factor of 6 to get 6 rolls instead if 36 and used a 50 g each flour, water and a pinch for yeast for a 6 hour poolish instead of a straight dough hoping to improve the flavor some. 

 

The attached formula is the same as Mark’s otherwise and the method the same except for out slap and folds in place of kneading and we baked the rolls in a Pyrex pan instead of on parchment which extended the bake time quite bit.

 

If we were going to do it again I would up the temperature to 350 F instead of 325 F in baking in Pyrex to bake them faster and improve the browning.  but it is probably better to just bake them on parchment as individual rolls like Mark does.

 

Regardless, these are some fine tasting rolls and I’m glad there are 3 in the freezer for next month’s Burger Night. Thanks for the recipe and video Mark!  Love your rolling bakery too.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY Yeast

0

0

0

0

0.00%

AP

75

0

0

75

25.42%

Milk

75

0

0

75

25.42%

Total

150

0

0

150

50.85%

 

 

 

 

 

 

Multigrain Poolish

 

%

 

 

 

AP

75

25.42%

 

 

 

Water

75

25.42%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

25.38%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

220

74.58%

 

 

 

Dough Flour

220

74.58%

 

 

 

 

 

 

 

 

 

Salt

5

1.69%

 

 

 

Milk 25. Potato Water 25

50

16.95%

 

 

 

Dough Hydration

22.73%

 

 

 

 

 

 

 

 

 

 

Total Flour

295

100.00%

 

 

 

Milk 100, Potato Water 25

125

42.37%

 

 

 

T. Dough Hydration

42.37%

 

 

 

 

 

 

 

 

 

 

Total Weight

591

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

30

10.17%

 

 

 

Potatoes

80

27.12%

 

 

 

Sugar

26

8.81%

 

 

 

Egg

30

10.17%

 

 

 

Total

166

56.27%

 

 

 

 

Hydration w/ Adds59.73%
Total Weight591
dabrownman's picture
dabrownman

For some reason my apprentice and I had a hard time keeping the mobile Sinclair Bakery’s Potato rolls, that we were making at the same time,  out of the this week’s SD bread.

  

The original idea was to take the extra multigrain levain that we had built a week ago Wednesday and refrigerated for a week and add to it with another feeding to get it back up to bread rising speed for this week’s bake that we hoped would be very sour and we were going to call Big Levain Multigrain Sourdough.   

  

We before you know it, I had tossed the poolish and the potatoes made for the potato rolls into the dry mix for the SD bread.  Once in there and mixing for a minute it is pretty hard to get the mistake out of the mix.

 

Needless to say, Lucy was nearly beside herself and sticking to her ‘we don’t need no stinking commercial yeast in our sourdough bread’ stance but, it was a little too late for that.  Since we love potatoes in SD bread, we just went along with the recipe that Lucy had concocted as if nothing had happened.

 

The problem was that we needed rolls for once a month dinner hamburgers and they would now be 6 hours late because the poolish was gone meaning we needed another dinner plan quickly.

 

Everything cooking and baking was now backwards which, around here, is our strong suit and nothing out of the ordinary.  In any event we got another poolish going for the rolls and thankfully we had enough potato and potato water left over.

 

The SD bread was now 6 hours early meaning our planned 12 hour retard of the shaped dough would now be 18 hours long and that was really pushing a big levain SD that also had a 6 hour old ADY poolish making over proofing a near certainty!  For sure our really sour experiment with the big 4 build week old levain was shot to smithereens.

 

We also needed to get this bread dough in the fridge because it was going to freeze last night and we still had to haul the entire pot garden inside for protection for this unusual cod snap that is easily 4-6 weeks early.

 

So we started right away on our unusually short 20 minute autolyse using fig re-hydration and potato water for the liquid holding back only the salt, which we sprinkled on top, the figs, pumpkin and sunflower seeds.

 

Next came the usual 3 sets of slap and folds on 8, 3.and 1 minute intervals.  Even though the recipe doesn’t appear to be wet, this felt like a 80% hydration dough because the potatoes are around 75% water and this water isn’t accounted for in the recipe.  It took the full 3 sets of slap and folds to get the dough to quit sticking to the counter.

 

Then 2 sets of S&F’s where done from the compass points where the held back figs and nuts were added on the first one.  Usually we would do 3 sets but since were messed up with too much levain and commercial yeast we held it back toi 2 sets where the 2nd set acted as the pre- shape.

 

At the last minute we decided to make a Chacon shape for the last day of Hanukkah.  We haven made a Chacon for a while but quickly decided to make (2) Franz Joseph roll shapes places at the ends of the oval baskets with some balls and short logs surrounding them.

 

Then the remaining dough was shaped into and oval flat disk and placed over the design in the bottom of the basket.  The basket was immediately placed in a trash can liner and put into the fridge with no counter proofing to try to compensate for too much SD levain and yeast for an 18 hour retard.

 

After 18 hours in the fridge the dough was fully risen so we decided to bake it cold right out of the fridge which was the right decision.  Big Old Betsy was pre- heated to 550 F and steaming lava rocks were inserted at a\that temperature.   When the steam was billow1ng the bread was un-molded and loaded onto the bottom stone

 

After 2 minutes the temperature was turned down to 500 F and then 2 minutes later it was turned down to 475 F when it stayed until the 15 minute mark when the steam was removed and the temperature was turned down to 425 F.  25 minutes later, the bread hit 203 F on the inside when the oven was turned off and when the bread hit 205 F irt was removed to the cooling rack..

 

The dough bloomed well where expected and cracked according to the design.  It didn’t spring much but did spread a little pointing out that the dough was 100% proofed.  The bread browned very well and the exterior came out very handsome as a result.  

 

Yes it is turkey Italian sausage pasta!

The crust stayed somewhat crunchy which we liked very much and it was especially tasty.   The crumb was not as open as we thought it would be, nor was it as sour as our normal SD breads.  Still, the taste was great, nutty seedy and figgy.  Just delicious even though I didn’t get to eat the sandwich I made for lunch with it.

 

My wife came home for lunch unexpectedly and commandeered that sandwich for her lunch….. with a smile on her face!   So I had a P&J with it instead and a toasted  piece to try with butter just to make sure it was as good as it looked   You can’t help but like this bread.

Yes it is turkey white, red bean & stuffing,  green chli...... chili.  The turkey is now all gone but the stuffing remains!

Formula

 

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY

 

 

 

 

 

Multigrain SD Starter

12

0

0

12

2.11%

Whole Kamut

7

13

20

40

7.04%

Whole Wheat

7

13

20

40

7.04%

Whole Spelt

8

13

20

41

7.22%

Whole Rye

8

13

20

41

7.22%

AP

0

0

50

50

8.80%

Water

30

52

130

212

37.32%

Total

72

104

260

436

76.76%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

 Flour

218

38.38%

 

 

 

Water

218

38.38%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

35.68%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

350

61.62%

 

 

 

Dough Flour

350

61.62%

 

 

 

 

 

 

 

 

 

Salt

10

1.76%

 

 

 

Fig Water 125, Potato Water 40

165

29.05%

 

 

 

Dough Hydration

47.14%

 

 

 

 

 

 

 

 

 

 

Total Flour

568

100.00%

 

 

 

Fig Water 125, Potato Water 40, Water

383

67.43%

 

 

 

T. Dough Hydration

67.43%

 

 

 

 

% Whole Grain

29.58%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,222

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Ground Flax, Sesame Seed

10

1.76%

 

 

 

Honey

5

0.88%

 

 

 

Red Malt

2

0.35%

 

 

 

White Malt

2

0.35%

 

 

 

Boiled Yukon Gold Potato

102

17.96%

 

 

 

Chia Seeds

10

1.76%

 

 

 

Figs

50

8.80%

 

 

 

Pumpkin & Sunflower Seeds

50

8.80%

 

 

 

Total

261

45.95%

 

 

 

 

 When it is cold outside, Lucy likes to snuggle between two pillows.

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