The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

After Abe’s recent success with his new yeast water, Lucy went looking for our cherry YW in the back of the fridge where it has been neglected for months.  Plus, I was bit shaken with Lucy’s latest attempts to make all of us redundant and nothing shakes the Lucy Blues she creates with her computer apps as much as a nice jar of cherry yeast water.  It was time to give it some refreshment.

 

Lucy decided to make this levain a combination of SD and YW just to be different and to not use sprouted grains for a change even though the this bread still ahs 23% whole grains.  The pre-fermented flour after the 3 builds was a bit less than 15% more than usual 10-11% due to the fact that the YW had been retarded so long and it is slower than SD working alone in the first place.

 

We followed exactly the same process we did earlier today for the levain build, autolyse, dough development, long cold retard, final proof and baking.  What a rut we find ourselves in today and it is all Lucy’s fault since I only do what she recommends most of the time.

 

This squat oval was badly mangled when un-molding onto the parchment paper.  Part of the loaf was on the peel instead of the parchment and it stuck.  I lifted the stuck part with a scarper and managed to get some parchment under the stuck dough but the damage was done. It spread and deflated horribly - and Lucy was looking for really big holes too!

 

Still we slashed it slashed it 3 times since it was now so spread out after and slid onto the bottom of the combo cooker covered for steam.  Once the lid came off, the bread was baked another 15 minutes at 425 F until it was deemed done with a bottom thump or two.

 

The bread bloomed and sprang well under steam and browned well under the dry heat.  We will have to see how the crust turns out after it cools.  The irregular open crumb that YW brings to bread is unmatched - as is the moistness and sweetness of the crumb. For being manhandled this bread still cam through.  It doesn't taste like a SD sprouted grain bread -) it tastes like a SD YW bread instead - fine and dandy with me.  This will make a fine sandwich and dipping bread.

  

SD YW Combo Levain Build

Build 1

Build 2

 Build 3

Total

%

17 Week Retarded Rye Sour

10

0

0

10

1.88%

Yeast Water

0

21

43

64

12.05%

White Spelt

0

0

43

43

8.10%

WW & Oat

0

21

0

21

3.95%

Water

10

0

0

10

1.88%

Total

20

0

0

148

3.77%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

79

14.88%

 

 

 

Water

79

14.88%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

351

66.10%

 

 

 

Whole Wheat

101

19.02%

 

 

 

Total Dough Flour

452

85.12%

 

 

 

 

 

 

 

 

 

Salt

10

1.88%

 

 

 

Guinness 322 & Water

325

61.21%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.90%

 

 

 

 

Total Flour w/ Starter & Scald

531

 

 

 

 

Guinness 322  & Water

404

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

76.08%

 

 

 

 

Total Weight

995

 

 

 

 

% Whole Grain

23.92%

 

 

 

 

 

 

 

 

 

 

 

 

 Lucy says to have a salad with that pork tamale, chicken enchilada combo and the mixed fruit galette.

 

dabrownman's picture
dabrownman

Lucy tried to find the last time we used dates in bread and it was 2012.  We prefer figs to dates because you don’t have to pit them and they taste better but dates in bread have been around for thousands of years and not to be overlooked.

 

When Lucy picks a dark colored fruit like dates or raisins she immediately starts thinking about other dark things to put in the mix and when you have fruits you have to have nuts or seeds too.  I’m starting to figure out Lucy’s recipe madness.  She went with walnuts and Guinness for the liquid.  She went with a bit more 50% whole sprouted multi grains to get it a bit to the darker side too.

 

Even though I am starting to catch onto Lucy’s recipe madness, I have yet to grasp her app methodology though.  After nearly being put in the slammer for her app that shut down people’s phones until they paid her an extortion fee, I thought she had learned her lesson. Now she has told me that she is working on an app than makes would make all jobs obsolete.

 

Being retired, I’m really not affected by this kind of technology and neither is she but the fewer and fewer people that are still working sure will be.  I asked her how people, who depended on their paycheck every week to live, would survive without any money and she said that you just can’t stop technology and someone was going to do it eventually so it might as well be her to get it done.

 

I suppose that once phones got smart it was just a matter of time before they would be smarter and more productive than the average Joe – and thinner too.   I told her that people will probably freak out and start killing each other faster than they do now just to secure a food source if nothing else and she totally disagreed.

 

She said if people had no work to do they would be happier and learn to do other more rewarding stuff that didn’t include cannibalism - like baking bread…. if they could steal the ingredients and bake in a solar oven.  So she is just trying to do her part to increase the number of home bread bakers as a real Baking Apprentice 2nd Class would want to do.  How nice it must be when the end is near!

 

We did our usual 3 stage leavin build using the 20% hard bits of the sprouted 4 grains and a bit of our long retarded rye sour starter.   The levain ended up at 11% pre-fermented flour.  We then retarded the levain for 24 hours.  The starter was getting low so we refreshed it, tossed it in the back of the fridge and, in a month, we should be using it instead of the current one.

 

We did a 1 hour autolyse with the Guinness and dough flour with the salt sprinkled on top as the levain warmed u[p on the counter.  As soon as the levain hit the mix we, did 3 sets of slap and folds of 30 each on 30 minute intervals and 2 sets of 4 slaps each on 45 minute intervals.  The re-hydrated dates and walnuts went in before the dist slap and folds set using stretch and folds to get them incorporated.

 

My favorite enchilada is a chicken spinach in white sauce with a tinge of red and green sauce and some crema

Once the gluten development was done, the dough was shaped into a boule, and placed into a plastic covered SS bowl and retarded for18 hours of cold bulk retard.  Once the dough came out of the fridge, we did an immediate pre-shape into a boule and then 1 hour later a final shape.

 

This galette is one made with apple, plum and peach with bourbon snockered dried fruits and fresh ginger.

It was placed into a rice floured basket for 1 hour of final proof before firing up Big Old Betsy for a 450 F pre-heat with the combo cooker inside.  We then took the bagged dough outside for a the final 100 F proof as the oven heated up as has been out MO of late.

 

The dough was un-molded quickly slashed T-Rex style and slid onto the bottom sof the combo cooker with a peel, covered and steamed for 18 minutes.  Once the lid came off we turned the oven down to 425 F convection….. and continued to bake for another 15 minutes until the bread thumped done on the bottom.  We took the bread off the bottom of the combo cooker 5 minutes into the dry bake.

 

It bloomed and sprang well enough under steam and browned nicely once it came out.  We will have to wait until later today to see how the crumb came out and if we like the taste of dates in this bread.  The crumb came out fairly open for this much whole grains and bountiful add ins.  We love the color of the crumb and crust too.  You forget how good dates and walnuts go together when you haven't made them in bread for a while. The dates really gave a moistness to the bread as well.  This is one of those specila breads that ony come along every once and a while.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

17 Week Retarded Rye Sour

10

0

0

10

1.98%

20 % Extraction Sprouted 4 Grain

10

20

21

51

10.08%

Water

10

20

21

51

10.08%

Total

30

40

42

112

22.13%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

56

11.07%

 

 

 

Water

56

11.07%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

250

49.41%

 

 

 

80 % Extraction Sprouted 4 Grain

200

39.53%

 

 

 

Total Dough Flour

450

88.93%

 

 

 

 

 

 

 

 

 

Salt

10

1.98%

 

 

 

Guinness 322 & Water

340

67.19%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.56%

 

 

 

 

Total Flour w/ Starter & Scald

506

 

 

 

 

Guinness 340  & Water

396

 

 

 

 

 

 

 

 

 

 

Walnuts

75

14.82%

 

 

 

Dates (Dry)

75

14.82%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

78.26%

 

 

 

 

Total Weight

1,112

 

 

 

 

% Whole Sprouted Grain

50.59%

 

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is 35 g each of oat, spelt and rye and 148 g of wheat

 

 

 

 

 

 

Dates were re-hydrated with water and squeezed dry

 

 

 

 

Lucy reminds us to have a salad with that sunset,

 

 

dabrownman's picture
dabrownman

Earlier this week, Lucy posted her 10 things to think about when trying to make a healthier, better looking and tastier sourdough bread.  We all know that there are dozens and dozens of ways to make breads of all kinds with none being right for everyone.  But, wouldn’t you know it, the virtual ink wasn’t even dry yet and Lucy was out there trying to do something different.  Oh my!

 

I told her,if she did that ,folks would think she was somewhat of bigger floozy than we already know she is and that she should stick to her method for at least one bake, even if just for some cover she would likely need later.

 

Starting bake day with a good breakfast is a must around here.

So for once, I was able to get her back on track but only by threatening to put her back on dry food instead of the Filet Mignon, Bacon and Cheese food she has been getting lately to clear up some of her health problems, which seems to have worked by the way.

 

So this bread has s 16 week retarded starter, a retarded levain and long retarded bulk ferment.  The gluten development and final proof of the dough were done at a relatively high temperature of 88 F.  The 3 stage levain was built with the sifted out hard bits of the 4 sprouted grain flours.  The whole grains are almost 40%, the pre-fermented flour a small 11 % and the hydration a respectable 75%.

 

It sure sounds like some thing Lucy would do and reflects her post earlier in the week here   Lucy’s Favorite Methods To Make Healthy and Beautiful Bread.  We did a 1 hour autolyse of the dough flour and water while the levain warmed up after a 24 hour retard.

 

We did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 slap and folds on 45 minute intervals before going into the fridge in an oiled, plastic covered bowl for 21 hours of coldly coordinated, bulk ferment. We can't tell any difference in slap and folds or stretch and folds but the slap and folds are more fun and make more noise of course.

 

This week's dessert was an almond cake.

We did a quick pre-shape into a boule as soon as it came out of the fridge and then., after an hour warm up, we did the final shaping for a 1 hour final proof at 100 F..  Once un-molded and slashed, we slid it into the combo cooker preheated to 450 F for 18 minutes of steam.  Too lazy to do Mega Steam

 

This weeks's special Mexican treat was turkey tamales with crema, pico, guacamole with red and green combo salsa and cilantro for garnish and black beans refried for a side.

Once the lid came off, we turned the oven down to 425 F, convection this time, for 5 more minutes of dry baking, then took the bread out of the cooker and continued baking another 12 minutes until the bread thumped done on the bottom.  It bloomed, sprang and browned boldly enough for a home baker but we will have to see how the crumb came out after the bread cools for a nice lunch sandwich if we make one  It smelled wonderful once the lid came off  - a good sign indeed.

The crumb came out open, soft, glossy and moist.  We caught this one proofed just right - one of the advantages to doing a bulk ferment as opposed to a shaped proof.  The hot final proof outside, that was a bit longer this time,  helped.  This bread is one of the best tasting white breads we have managed to date,. If you don't normally prefer white bread you might like this one with 40% sprouted grains and if you don't prefer whole grain breads - you might like this one for the same reason - it's only 40% sprouted whole grain.

The crust went a bit soft as it cooled but it was thin and delicious and the chew was perfect.  The crumb tasted complex and no one will ask you if this is a sourdough bread - they will know it is and I hope it goes a bit more sour by tomorrow.  This bread is marginally better than our non sprouted 30% whole grain take on David Snyder's SJSD which is saying something.

It went absolutely perfect with today's left over lunch from last night's dinner - Guinness Irish Stew - Yummy indeed!.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

16 Week Retarded Rye Sour

10

0

0

10

1.90%

20 % Extraction Sprouted Multi Grain

10

15

16

41

7.81%

80 % Extraction Sprouted 4 Grain

0

0

14

14

2.67%

Water

10

15

30

55

10.48%

Total

30

30

60

120

22.86%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

60

11.43%

 

 

 

Water

60

11.43%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

315

60.00%

 

 

 

80 % Extraction Sprouted 4 Grain

150

28.57%

 

 

 

Total Dough Flour

465

88.57%

 

 

 

 

 

 

 

 

 

Salt

10

1.90%

 

 

 

Water

335

63.81%

 

 

 

 

 

 

 

 

 

Dough Hydration

72.04%

 

 

 

 

Total Flour w/ Starter & Scald

525

 

 

 

 

Water

395

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.24%

 

 

 

 

Total Weight

980

 

 

 

 

% Whole Sprouted Grain

39.05%

 

 

 

 

 

 

 

 

 

 

4 grain sprouted flour is 26 g each of rye, spelt and oat with 77 g of wheat

 

 

 Lucy says to grab a salad with that almond cake

 

dabrownman's picture
dabrownman

I am always amazed what Lucy manages to come with in her spare time when no dreaming up bread recipes.  This week she has developed a new piece of software that turns an existing piece of hardware into something truly unique and transformative for all bread bakers.

 

As we well know, Lucy loves Pumpernickel bread and she thinks every other kind of bread is inferior and almost woossie like.  Every time she takes a bite of another kind of bread, she wishes it tasted like pumpernickel.  Now she thinks she has fixed that problem once and for all.

 

The green tinge of yogurt whey is unmistakable.

She took a pair of Bluetooth headphones and reprogrammed them not only to deliver sound waves to your ears, but also the taste of Pumpernickel bread.  Now she claims she can listen to her favorite tunes and TV shows but when she bites into any kind of bread it tastes like this Pumpernickel – her mist recent favorite  Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

 

So to test out her new invention, she came up with one of her most white sourdough recipes at a bit less than 19% whole sprouted 4 grain.  She thought  that if this bread, which is nearly as bland as she gets, could end up tasting like her most powerful and complex tasting bread of all time, then she is one step closer to her dream of being the first Billionaire Baking Apprentice 2nd Class .

 

This white SD bread isn’t as tame flavor wise as one would thinks though.  She subbed yogurt whey for the dough liquid, used the 15 week retarded rye sour starter, retarded the levain for 24 hours after the 3rd stage doubling and retarded the dough for 40 hours of bulk ferment after the gluten development.  This bread is really retarded!

 

We did our usual sifting of the sprouted grain flour, after it was sprouted, dried and milled and fed the 14% hard bits and some of the 86% extraction to the starter to make the levain and in the fridge it went.  The gluten development was also our recent 3 sets of 30 slap and folds, this time on 20 minute intervals (10 minutes less each), and 2 sets of 4 slap and folds on 30 minute intervals (15 minutes less each).

 

This reduced our normal gluten development phase in the 88 F summer kitchen heat by a full hour.  This was Lucy’s plan since she wanted a 40 hour bulk retard instead of the usual 21 hour one.   The levain pre-fermented flour amount was a low 10.6% so she thought this would work out as an even trade of time.

 

When the dough finally came out of the fridge this morning, we immediately did a quick pre-shape into a boule and placed it back in the plastic covered  oiled bowl for a one hour warm up before the final shaping and placing the boule in the rice floured basket seam side up for a quick 30 minute high temp proof out side where it was 102 F.

 

Had to plug the hole in the Chinese clay pot with some aluminum foil to keep the steam in.

Once the half hour was up we left we brought the boule inside but left it to proof on the counter as we heated up Big Old Betsy to 435 F with our pre-soaked Chinese Sand Clay Pot inside.

 

It has been while since we baked any bread in it but my wife got an other glazed clay pot bread baker (no lid) from a co worker that was made by Ayers Pottery in Hannibal MO, just down the river from my wife’s hometown of St Louis.  The pot is small but might hold a half a tin of dough – around 500 g.  The pot came with a brochure that lists 101 ways to use the pot and #65 was - fill it with Easter candy.

 

Once the temperature hit the 435 F mark, I left the pot in the oven for another 15 minutes so the clay could catch up to the oven temperature.  After upending the dough out of the basket onto parchment on a peel, it was slashed T-Rex style and slid into the clay pot then lidded for 20 minutes of steam.

 

Once the lid came off we turned BOB down to 425 F convection to brown and dry the crust.  5 Minutes later we took it out of the clay pot to finish browning on the bottom stone.  It looked done but didn’t thump done on the bottom so we left it in another 5 minutes before removing it to the cooling rack.

 

My daughter did make a fabulous avocado chicken salad with walnuts and pepitas with this bread for lunch - delicious!

It did blister, bloom, spring and brown up pretty well but we won’t know what the crumb looks like till after lunch but I really can’t wait to taste the bread wearing Lucy’s headphones and listening to Led Zeppelin or maybe some Neon Trees.  I did get out a frozen hunk of her favorite pumpernickel to compare it too.  She wants me to do a blind taste test to verify it really works.

 

Lucy's favorite pumpernickel for comparison and the test for her new headphone app.

This week was our anniversary #29 and we celebrated by going with our daughter to the Barrio Queen Restaurant in downtown  Gilbert for their happy hour appetizers, tacos and margaritas.  Their Carnitas en Chili Verde appetizer is killer, the barrio Pollo Con Chorizo tacos were the best of all we sampled - we sampled quite a few and the margaritas were strong and tasty if a bit small.

 

Pork carnitas fajita quesadillas this time.

In keeping with the Mexican anniversary theme, I made a classic Mexican Pepitas Cake with Mexican chocolate, vanilla and tequila for dessert at home with a cute doily powdered sugar stencil with some French Silk ice cream and whipped cream sides.  This cake is one of my favorites, a good fit for special occasions and healthier than some others.  The crumb came out soft and moist and nit as open as i would have thought but it also wasn't overly sour either. A different sour taste for sure because of the yogurt whey but civil' my daughter loved this bread and knows which side hers is buttered on!

.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

15 Week Retarded Rye Sour

5

0

0

5

1.19%

14 % Extraction Sprouted Multi Grain

6

8

0

14

3.33%

86 % Extraction Sprouted 4 Grain

0

4

24

28

6.66%

Water

6

12

24

42

9.99%

Total

17

24

48

89

21.17%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 4 Grain

44.5

10.58%

 

 

 

Water

44.5

10.58%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Smart and Final Hi Gluten

170

40.43%

 

 

 

Sprouts AP

170

40.43%

 

 

 

86 % Extraction Sprouted 4 Grain

36

8.56%

 

 

 

Total Dough Flour

376

89.42%

 

 

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

 

Yogurt Whey

272

64.68%

 

 

 

 

 

 

 

 

 

Dough Hydration

72.34%

 

 

 

 

Total Flour w/ Starter & Scald

420.5

 

 

 

 

Yogurt Whey 272  & Water

316.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.27%

 

 

 

 

Total Weight

795

 

 

 

 

% Whole Sprouted Grain

18.55%

 

 

 

 

 

 

 

 

 

 

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

 

 

 All gussied up Pepitas Cake and don't forget that salad

 

dabrownman's picture
dabrownman

With our daughter being home from AP rotation for the next couple of weeks it is all about making her favorite foods including bread.  On the bread front it is all about what can’t be in the bread rather than what can be in it.

 

This exasperates Lucy to no end since she usually has free reign to come up with what ever suits her fancy but this week it can’t have figs, olives, cranberries or anything fruity in it.  This is fine with me since the last two week’s Friday bakes had all of those things in them.  Prior planning has its own rewards.

 

Seeds are still on the list and Lucy hasn’t done a seeded bread in some time and never a whitish one with sprouted multi-grain flour, 2 levains and potato water for the liquid.  So Lucy made this one with 30% whole sprouted grains of wheat, rye spelt and Kamut - our recent favorite blend of sprouts in various amounts of each.

 

My daughter wanted to know if this concoction would turn out to be decent bread to eat since she hasn’t seen this bread in any store or bakery and being odd doesn’t mean it will be good.  That really ticked off Lucy who is more spunky since she started feeling better and sort of like asking Trump if he hates women more than being dead broke.

 

Lucy found 60 g of Flax, sesame, poppy and chia seeds which she ground up since flax seeds can’t be digested well otherwise.  The she found 75 G of pepetas and sunflower seeds.  The seeds came out to a bit more than 25% of the flour weight,

 

Lucy devised 2 levains for this bread.  One was a white one made from our retarded rye starter and AP flour and the other was made from the same starter but fed the sifted out hard bits of the sprouted whole grains making it dark.  Both were built over 3 stages over 10 hours and then retarded for 24 hours.  The white one came out sweet and fruity and dark one very sour and earthy

 

While the levains were warming up on the counter we autolysed the dough flour and potato water with the salt sprinkled on top for 2 hours on the counter.  Once the levains hit the mix we did 4 sets of slap and folds of 30 slaps each on 30 minute intervals and 2 sets of stretch and folds of 8 stretches each on 45 minutes each.

 

The dough felt about right hydration wise before the seeds went in on the first set of stretch and folds but tightened up afterwards.  We forgot to soak the ground seeds so they sucked some of the moisture out of the dough.  Next time we will soak them in 60 g of water for an hour.

 

Once the gluten development was done we placed the dough in a an oiled bowl covered in plastic wrap and placed in the fridge for an 18 hour retard   When the dough came out it was gently pre-shaped into a boule and put back in the bowl for a 1 hour warm up on the counter.  The dough was then shaped into a batard because we are on a batard kick of late and let to final proof for about an hour outside in the + 100 F heat at the time,  Nothing like a hot proof to bring out the sour..

 

After slashing it went into the oven on the bottom stone and covered with the bottom of  a heavy aluminum turkey roaster.  After 20 minutes of steam the lid came off and the bread finished baking under convection to dry it out.  It browned, bloomed and sprang well enough but we will have to wait for lunch on the crumb shot.

The crumb came out soft, moist, tangy and open enough for this kind of bread.  It tasted complex in an assertive, seedy kind of way you can only imagine if you don't make this bread

My daughter had the first slice and she liked it ....apparently not as much some other breads she has tasted over the years. Lucy says my daughter is an amateur critic, not to be trusted........ who doesn't like seedy bread as much as thought she would. Sadly, I have to agree with both of them:-)

 

 

 

Dark

White

 

 

SD Levain Build

Build 1-3

Build 1-3

Total

%

14 Week Retarded Rye Starter

5

5

10

1.98%

20 % Extraction Sprouted 4 Grain

31

0

31

6.14%

Winco AP

0

31

31

6.14%

Water

31

31

62

12.28%

Total

67

67

134

26.53%

 

 

 

 

 

Levain Totals

 

%

 

 

20 % Extraction Sprouted 4 Grain

36

6.14%

 

 

Winco AP

31

6.14%

 

 

Water

67

13.27%

 

 

Levain Totals

134

25.54%

 

 

 

 

 

 

 

Levain Hydration

100.00%

 

 

 

Pre-fermented Flour

13.27%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

LaFama AP

350

69.31%

 

 

80% Extraction Sprouted 4 Grain

119

23.56%

 

 

Total Dough Flour

469

92.87%

 

 

 

 

 

 

 

Salt

10

1.98%

 

 

Potato Water

325

64.36%

 

 

 

 

 

 

 

Total Flour w/ Starter

505

 

 

 

Potato water & Water

380

 

 

 

 

 

 

 

 

Mixed Seeds

135

26.73%

 

 

 

 

 

 

 

Hydration with Starter

77.62%

 

 

 

Total Weight

1,067

 

 

 

Whole Sprouted Grain

30.69%

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprouted 4 grain is 25 g each of Kamut,

 

 

 

 rye and spelt and 75 g of red winter wheat

 

 

 

 

 

 

 

 

Preheat 500 F, Steam heat 450 F, Dry heat 425 F convection.

 

 

 

 

 

 

 

 

 

 

 

 

Mixed seeds: Ground flax, poppy, sesame,

 

 

 

& chia 60 g plus sunflower and squash 75 g

 

 

 

My daughter loves Thai / Indian curries, Grilled Chicken Fajita Quesadillas and salad with blue cheese.

 

 

dabrownman's picture
dabrownman

The No Muss Mo Fuss rye starter is getting up there in age.  This week it was stored 14 weeks and smelled very sour.  Lucy decided to try out some new things just for fun and because she is just that way.  There is nothing she hates more than doing the same thing over and over.  Once is enough for her most always and she has no fear.  She does seem to do a lot more different things than most that way.

 

Instead of our normal 3 stage build of 2.3.a d3 hours for the summer she decided to toss all the builds into one and just stir the mix at the 2 and 5 hour marks.  It didn’t seem to matter to the levain and it doubled 3 hours after the 2nd stirring.   Lucy wants to make a horror movie about a vigorous SD starter that takes over the world titled ‘The 2nd Stirring’ but that project is on hold for the moment mainly due to a lack of sanity and willingness to waste more time than usual.

 

The starter was fed the 25% extraction of the 4 sprouted whole grains that was 40% wheat, 40% Kamut, 10% rye and 10% spelt which is an unusual mix for us with equal amounts of the sprouted whole grains the norm.  Since there wasn’t any bread flour or un-sprouted whole grains in this mix, we decided o cut the hydration a bit to compensate. We were less than 79% and normally for dough that has 50% whole grains we would be around 82.5%.

 

We retard the built levain for 24 hours and, while it warmed up on the counter, we autolysed the dough flour and water for an hour with the salt sprinkled on top so we wouldn’t forget it.  You don’t have to autolyse AP flour or sprouted 75% extraction flour as long as whole grain flour so an hour seems enough. 

 

We did 3 sets of slap and folds of 30 slaps each and 2 sets of slap and folds of 4 slaps each.  All manipulations were done on 30 minute intervals except the last 2 which were done on 45 minute intervals.   This is new procedure that we have started to use for long bulk retarded dough – in this case 21 hours at 36 F.  The re-hydrated cranberries, with the juice squeezed out, and the pecan pieces were added on the 4 th set of slaps. 

 

The dough went into the fridge immediately after the 5th set of slap and folds with no counter bulk ferment.  Too hot here for a bulk ferment at 88 F.  The dough had easily doubled during the retard.   Once the dough came out of fridge we immediately pre-shaped it into a boule and let it on the counter for an hour to warm up.  The we shaped it into a squat oval, placed it in a rice floured basket  and let it proof for 45 minutes.

 

We upended the dough onto parchment on a peel, slashed it and placing it on the bottom stone covered with a MagnaWare turkey roaster bottom used as a cloche for 20 minutes of steam at 450 F.  Once the lid came off we turned the oven down to 425 F convection and let it brown up well over the next 12 minutes.

 

The bread sprang and bloomed well enough, but we will have to wait on the inside looks until lunch time.  The bread turned out soft and moist on the inside with no large holes. Still it was airy enough and the taste was complex, fruity and a bit nuts.  This makes for a fine SD bread that really doesn't need much else to make a hearty, healthy meal.  Today's lunch was just the perfect backdrop for this bread.  Yummy!

 

SD Levain Build

Build 1

%

 

14 Week Retarded Rye Starter

10

1.92%

 

25 % Extraction Sprouted 4 Grain

52

10.00%

 

Water

58

11.15%

 

Total

120

23.08%

 

 

 

 

 

Levain Totals

 

%

 

25% Extraction Sprouted 4 Grain

57

10.96%

 

Water

63

12.12%

 

Levain Totals

120

23.08%

 

 

 

 

 

Levain Hydration

110.53%

 

 

Prefermented Flour

10.96%

 

 

 

 

 

 

Dough Flour

 

%

 

Winco AP

260

50.00%

 

75% Extraction Sprouted 4 Grain

203

39.04%

 

Total Dough Flour

463

89.04%

 

 

 

 

 

Salt

10

1.92%

 

Water

350

67.31%

 

 

 

 

 

Total Flour w/ Starter

520

 

 

Water

401

 

 

 

 

 

 

Cranberries

80

15.38%

Dry Wt.

hopped Pecans

80

15.38%

 

 

 

 

 

Hydration with Starter

78.94%

 

 

Total Weight

1,128

 

 

Whole Sprouted Grain

50.00%

 

 

 

 

 

 

Sprouted 4 grain is 100 g each of Kamut and

 

 

red winter wheat and 25g each of rye and spelt

 

 

 

 

 

 

The single stage 25% extraction sprouted

 

 

levain was stirred at the 2 and 5 hour mark

 

 

 

 Lucy loves to sun herself in the 108 F heat but I love the monsoon sunsets

 

 

dabrownman's picture
dabrownman

Lucy was going to  come up with a sprouted ciabatta sandwich thins this week but after a shopping trip to Sprouts where she got some dried figs and olives, that ciabatta went in the trash like a stinky pair of old slippers.

 

She thought she would hit most of the taste buds with this one; something salty, something sour, something sweet all rolled into one flavorful taste bag.  At least that was the plan but sometimes Lucy’s plans can go awry like a cart with a wheel gone missing.

 

She has been stuck on the long retarded rye starter, double low extraction fed levains, short slap and fold sessions, long 21 hour bulk retards and short final proof method for the past few bakes too. 

 

This time the rye starter had spent 13 weeks in the fridge and one 3 stage levain was much larger than the other and was fed the 23% extraction of the sprouted 9 grains and the much smaller one was fed the 23% extraction of whole wheat.

 

After 21 hours of bulk retard.

The two levains were mixed together before the 3rd feeding so they could get to know each other.   If you want to increase the sour of your bread this is the one thong you can easily do to make the LAB crank out the acid .  The combined levain was retarded for 12 hours in the fridge.

 

Pre-shaped as a boule.

We did a 1 hour autolyse of the dough flour and water with the salt sprinkled on top.  Once the levain was mixed in with a spoon, we did 30 slap and folds 4 times on 30 minute intervals. The figs were cut in quarters, re-hydrated and the excess water squeezed put.  The Kalamata olives were cut in half and the large green ones cut in quarters.

 

Shaped as a squat batard, fully proofed, slashed and ready for the Mega Steam.

The figs and olives went in with the first of 2 sets of stretch and folds from the compass points.  The stretch and folds were done on 45 minute intervals.  Once all the folding was done the dough was shaped into a boule , placed in a oiled SS bowl and bulk retarded for 21 hours.

 .

Once it came out of the fridge the next day it was gently pre-shaped into a boule and left to warm up on the counter for 1 hour.  The dough was then gently final shaped into a squat batard and placed into a rice floured basket seam side up for 45 minutes of final proof before being un-molded, slashed and peeled onto the bottom stone for 15 minutes of  Mega Steam..

 

We turned the oven down to 425 F an continued to bake for another 20 minutes until the bread thumped done on the bottom and was removed to the cooling rack.

 

The bread bloomed and sprang well under steam, blistered and browned up nicely once it came out.  Can’t wait to taste this one to see if it tastes as good as it looks but we will have to wait for lunch for that. This bread is very tasty.and just as complex. .One bite is salty olive the next is sweet fig followed by one that has both and then one that has neither where the sour and sprouted grains really shine.  it made a fine sandwich for lunch and will be great for toast too,  We like this one very much but look forward to a ciabatta sandwich thin sometime in our future,

 

 

Sprouted

Whole

 

SD Levain Build

Build 1-3

Build 1-3

%

13 Week Retarded Rye Sour

10

0

1.92%

23% Extraction Whole Wheat

0

17

3.27%

23% Extreation 9 Sprouted Grains

41

0

7.88%

Water

41

17

11.15%

Total

82

34

24.23%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted & Non Sprouted Whole Flour

63

12.12%

 

Water

63

12.12%

 

Levain Hydration

100.00%

 

 

Prefermented  Flour

12.12%

 

 

 

 

 

 

Dough Flour

 

%

 

77% Extraction Whole Wheat

57

10.96%

 

77% Exaction Sprouted 9 Grain

140

26.92%

 

AP

260

50.00%

 

Total Dough Flour

457

87.88%

 

 

 

 

 

Salt

10

1.92%

 

Dough Water

355

77.68%

 

 

 

 

 

Total Flour w/ Starter

520

 

 

Water

418

 

 

 

 

 

 

Total Hydration with Levains

80.38%

 

 

Total Weight

1,104

 

 

% Whole & Sprouted Grain

50.00%

 

 

 

 

 

 

Figs

78

15.00%

 

Olives

78

15.00%

 

 

 

 

 

9 Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, buckwheat, wheat, Sonora

 

 

White, rye, Pima Club, barley, oat

 

 

 

 

 The Monsoon has arrived for some fine sunsets again!  Don;t forget that salad with those ribs

 

dabrownman's picture
dabrownman

Yes this is the - Willing to work hard and sacrifice much sprouted sourdough bread.  This week Lucy and I have been talking about why things are the way they are in the universe and why that it is so important for success in all things....including bread making.

 

The rules and laws of the universe can be hand written down on a single page of paper.  Most of these are numbers as constants and equations like General Relativity. These few things  explain the standard model of the universe as we know it to be right now.  It is completely amazing to me that this tiny bit of information can describe the complex universe and everything in it.

 

Most all the things invented by man require pages and pages of rules to explain.  Have you seen the rules of golf or baseball?  What man does most always is to take the simple and small rules of the universe and complicate them to no end..... for everything we do - sometimes to the point that they can no longer be understood by any person alive.

 

After 21 hours of retard.

Just think of the millions of pages of rules and regulations of any government on this planet.  Who could possibly understand them all....or even a small portion of them?  The odd thing about rules is that no matter how many there are for any given thing..... none can predict the outcome of anything.

 

After boule pre-shape and belore 1 hour rest.

The rules of hockey can’t tell you what team will win any more than government laws can predict who will break them and go to prison, who will break them and get off Scott free and who will not break them but still go to prison for supposedly breaking them.   The outcomes are infinite no matter how many rules there are but, the rules are very specific and unyielding for good reason.

 

Final shape of the batard.

In basketball,the rules say that when a player scores a goal from the field from inside the 3 point line the team gets 2 points.  A free throw gets one point and from beyond the arc, 3 points.  The game would be much different if each time the ball went through the hoop the scoring could range between minus 25 and plus 50.....depending on what number turned up on the wheel that was spun after each goal.Very cool - score a 3 pointer and you get minus 22 points - hit a free throw and poof....you might get 45 points.

 

After final proof of 1 hour.

The rules of bread baking say that if you put flour, water ,salt and yeast together, develop the gluten, do a bulk ferment, shape and let the dough rise before putting it into the oven at 450 F, you should get out a loaf of bread...... after about 30 minutes or so.

 

Slashed and ready for the heat..

The rules can’t predict what you will get exactly but it should look something like a loaf of bread - if you aren’t Lucy.   You won’t and shouldn’t expect to get a mango and blueberry fruit smoothie at -10 F out of the not oven instead.

 

Mega Steam.

Oddly indeed, what makes this relevant to this week’s bake (in case you were wondering), is that the rules of the universe can change all the time based on what the science of today can prove or disprove about yesterday's science.    Current physics says that there is a chance that there are an infinite number of universes where all things,an infinite number of them,  are possible in one of them.  If it turns out to be true, there is a universe where you can put a loaf in the oven at 450 F and get a fruit smoothie at -10 F out of it and that weird basketball game really exists.

 

The paradox and real meaning of this for us simple bread bakers , even when it comes to bread making, isn’t apparent at all - but profound if true.  Well, Lucy got it but it certainly evaded my thought processes.  If true, than this universe is just one of an infinite number of them where every possibility is lived out and the one we live in one,  as our reality, is really predetermined.  The thought that we have free will to determine the outcome of our own fate is a myth - we really have no choice at all other than to live our lives as already predetermined for this particular universe..

 

We are doing nothing more than living out destiny as it was pre-determined., no matter how much we think our free will and personal choices determine our outcome – it is just the fate of this particular universe and nothing more – there is nothing special about it or us in any way since every possibility has a slightly different universe that governs everything that happens to everything, everywhere.

It is always good to start off bake day with a good breakfast. 

I, for one, hope that this idea of infinite universes turns out to be wrong so that Lucy can take credit for modifying David Snyder’s San Joaquin recipe to better fit our wants and needs and that my life has been completely determined by the choices I have made, the opportunities I grasped and the character attributes I chose to hold dear and the one I forswore.

 

If not, then it doesn’t matter what anyone thinks about anything.  So, to be safe, if I were you, I would work hard and be willing to sacrifice to become a better ans successful bread baker, if that is what you want.  Lucy says she hopes she is in the universe that allows one to move from one universe to another so that she can be the Empress of All the Universes!  Now it is on to this week’s bake.

 

Lucy decided to take David Snyder’s San Joaquin recipe and tweak it to make it be a bit healthier for us diabetics.  The changes are: Using a double levain that was combined on the 3rd feeding using the hard bit extraction for levain flour,  upping the whole grains to 40%, making half sprouted, changing the first 3 sets of 30 stretch and folds each to 30 slap and folds each instead and baking the bread with Mega Steam.  We turned the oven down to 460 F when the bread went in and then down to 435 F convection when the steam came out at 12 minutes.

 

Lucy kept the hydration the same since sprouted grain flour isn’t s thirsty even though there is more of it as whole grains in the mix.  To find out everything else you need to know go to San Joaquin Sourdough to see some of the very best bread one could ever hope to bake if one can actually control their break baking outcomes in this universe.

 

We had to mess with our usual schedule to accommodate the 21 hour retard instead of our usual 12 hour one which meant we had to move up the start of the bulk retard by 9 hours which moved everything that happened before it up 9 hours too.  The new schedule for sprouting grains on Monday still worked out for a Friday bake at 10 AM.

 

The other change we made was to do one 900 G batard proofed in a cloth lined basket and slashed it cross hatch.  The bread sprang, bloomed and browned beautifully under steam with some blistering.  18 minutes of dry heat finished it off nicely for a total bale tome of 30 minutes.  it smelled lovely when baking but we will have to see how it looks on the inside and how it tastes when we slice it for lunch.  This turned out to be one of the best looking and best tasting white breads we have ever made.  The crumb was open, soft and moist.   The crust stayed crunchy and we liked those ears.  The taste was as good as one could possibly expect.  The flavor of the sprouted grains with the whole grain mix really came through.  White bread never had it so good and neither have we:-)

Lucy says not to forget that salad

 

 

 

Sprouted

Whole

 

SD Levain Builds

Build 1-3

Build 1-3

%

12 Week Retarded Rye Sour

10

0

1.98%

26% Extraction Whole 4 Grain

0

26

5.14%

27% Extraction 4 Sprouted Grains

27

0

5.34%

Water

27

26

10.47%

Total

54

52

22.92%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted & Non Sprouted Whole Flour

58

11.46%

 

Water

58

11.46%

 

Levain Hydration

100.00%

 

 

% Pre-fermented  Flour

11.46%

 

 

 

 

 

 

Dough Flour

 

%

 

74% Extraction 4 Whole Grain

74

14.62%

 

73% Extraction 4 Sprouted Grain

74

14.62%

 

LaFama AP

300

59.29%

 

Total Dough Flour

448

88.54%

 

 

 

 

 

Salt

10

1.98%

 

Water

335

66.21%

 

 

 

 

 

Total Flour w/ Starter

506

 

 

Water

393

 

 

 

 

 

 

Total Hydration with Levains

77.67%

 

 

Total Weight

909

 

 

% Whole & Sprouted Grain

40.71%

 

 

 

 

 

 

Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, rye and wheat

 

 

 

 

dabrownman's picture
dabrownman

It has been some time since josh posted one of his loaves but of them from long ago was a double levain loaf that has a dark starter and an white starter mix into the dough.  Lucy was taken by this and she put it away for a rainy day but those are few and far between in the 110 F days of summer when the monsoon is far away.

 

We have built Detmolder and Desem levain and starter when different hydration and temperatures can be used at various stages to bring out certain characteristic in the dough.  Josh was using different flours to do the same thing.  Lucy thought she would put them all together to some degree and see what happens.

 

Once again the KA bread flour on the left is the whitest of the flours used.  Top right is the 80% extraction 5 sprouted grain and the below left is the Winco unbleached AP..

We really didn’t do anything close to how you start a Desem starter though. http://www.sourdoughhome.com/index.php?content=desemstarter  but that process is slightly aligned with Mini Oven’s Ancient Starter method of burying a dough ball in flour for 7 days. Ancient But Not Mini Oven's No Muss No Fuss 'Leave me Alone' Starter - 8 Days Later. The Detmolder levain process can be found here http://germanfood.about.com/od/germanfoodglossary/a/Detmolder-Three-Phase-Sourdough-Method.htm 

 

It didn’t do much for me seeming like to much work but, like Lucy, maybe these methods will get you thinking about what is going on in starters and levains and help you to bring out additional flavors in your SD bread whether you want them or not..

 

We made 2 separate levains for this bread.  One made with the 30% hard bit extraction of sprouted 5 grains consisting of: spelt, wheat, buckwheat, oat and Kamut. Notice there is no rye since we are still out of rye berries but the starter seed was from our 100% whole rye 11 week retarded No Muss No Fuss starter.

 

This one was a 3 stage build where the first stage was liquid at 100% hydration , the 2nd stage was stiff at 66% hydration and the 3rd stage got the levain back to 100% hydration and art each stage doubled the amount of flour used starting with 10 g of seed rye sour starter.  The stages were 2, 3 and 3 hours and done at 80 F.

 

After the starter had doubled after the 3rd stage we took out 2g and refrigerated the rest for 24 hours.  We took the 2 g and used that to make a smaller AP white flour starter following the same time and hydration schedules but upping the temperature to 90 F.  After it had doubled we retarded it for 16 hours.

 

I usually don’t question Lucy’s bread recipes that much but this was a lot of work for a loaf of bread.   After her latest fiasco with the app that inactivates all the other apps on any device it is loaded on until you pay her to fix your device and a run in with the FBI I am getting more discriminating about her potentially insane thoughts and deeds.

 

Instead of warming up the levains on the counter the next morning for 2 hours as the dough flour was autolysed with the water and the salt sprinkled on top like usual we left the levains in the fridge so they were 36 F when they hit the mix.  This was probably a good thing since the kitchen was high 80’s and low 90’s yesterday.

 

An nice breakfast is essential on bake day.  This one has a blueberry pancake lurking underneath.

Once everything came together we did 3 sets of slap and folds of 8,1 and 1 minutes followed by 3 sets of gentle stretch and folds – all on 30 minute intervals.  It felt a little slack at the end so next time I will cut the hydration a couple of percent.

 

This bread made a fine lunch sandwich of Swiss cheese and smoked beef sausage with the usual fixings.

,Sprouted whole grains, where the majority are low gluten to begin with, don’t take up water like whole wheat.  The dough was placed in an olive oil coated bowl covered in plastic wrap and bulk retarded for 10 hours.  We let the cold dough warm up for 1 ½ hours this morning and then shaped it gently into a boule and let it proof for another 1 ½ hours at 88 F before firing up Big Old Betsy to 450 F.  This pre heat is 50 F less than normal.

 

The reason is because we plan to bake this bread in a DO at 425 F under stream instead of out usual 450 F after Dough.doc posted the Larraburu baking process earlier this week.  The lower temperatures may make for a better rising loaf and a thinner crust.  I can’t abide or side with the supposed 105 F (4) hour final proof though.  I would have goo in one hour every time.

 

After un-molding, slashing it T-Rex style and 20 minutes of steam,  the lid came off and we baked the bread for anther 20 minutes at 425 F convection until it looked and thumped done .  The bread bloomed and browned fairly well. That mahogany color really came through.  It spread a bit too because the hydration was a bit too high.  It smell great coming out of the oven.  We will have to wait n the crumb shot.    The crumb came out very soft but resilient  The crust was very thin and it went soft as it cooled.  The taste we fantastic. Tangy and sour - and the whole sprouted grains really came through.  Perhaps the holes could have been larger but we always go for taste instead anyway.

Lucy says not to forget the salad

  

 

Sprouted

AP

 

SD Levain Build

Build 1-3

Build 1-3

%

101week Retarded Rye Sour

10

0

2.35%

Winco AP

0

25

5.87%

30% Extraction % Sprouted Grains

46

0

10.80%

Water

46

25

16.67%

Total

92

50

35.68%

 

 

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

Sprouted a& Non Sprouted Flour

76

17.84%

 

Water

76

17.84%

 

Levain Hydration

100.00%

 

 

% Pre-fermented  Flour

17.84%

 

 

 

 

 

 

Dough Flour

 

%

 

KA Bread Flour

120

28.17%

 

70% Exaction Sprouted Grain

110

25.82%

 

Winco AP

120

28.17%

 

Total Dough Flour

350

82.16%

 

 

 

 

 

Salt

9

2.11%

 

Water

245

57.51%

 

 

 

 

 

Total Flour w/ Starter

426

 

 

Water

321

 

 

 

 

 

 

Total Hydration with Levains

75.35%

 

 

Total Weight

756

 

 

% Whole & Sprouted Grain

37.79%

 

 

 

 

 

 

Sprouted grains are equal amounts of:

 

 

 

 Kamut. spelt, buckwheat, oat and wheat

 

 

 

 

dabrownman's picture
dabrownman

If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)

 

I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.

 

She had a great idea for an app, which surprisingly I hadn’t thought of before, mainly because if I wrote it, I would be in jail but…… there aren’t jails for Doxi Dogs who think they are Dobermans - except for the kennel I keep for my Baking Apprentice 2nd Class in…. when she upchucks on my toes or does something her master doesn’t like..

 

Lucy decided to write and app that inactivated all the other apps on the device it was loaded onto and she plans on making money by having people pay her to reactivate their other apps.  I told her we call that extortion and her reply is that it is better than stealing other people’s identities and ruining their lives…. which of course is not really true.

 

We put extortionists in prison for a long time but you can come into the country illegally, steal someone’s identity and SS number to work and, the next thing you know, you are moved to the front of the line to become a citizen.  No worries, no harm done and welcome.   The reasoning must be that you deserve citizenship more than most of the native born folks who no longer have their own identities and can no longer prove it like you can. 

.

So be warned.  If you see an app that says something like - Lucy’s SD (Super Duper) App For Everything - steer clear, keep calm and carry on…. knowing that you were forewarned and kept safe from extortion and who knows what else.  Now, on to this week’s bake.

 

Lucy had forgotten all about yeast water even after I fed it some cherries recently to give it that beautiful summer color we love so much.  We have been doing so much making SD starter from scratch for the weekly bake it was time to go back to a combo leaven by using a dual YW and SD starter.

 

Stir fry is always a great dinner.

We saved half of last week’s pumpernickel SD starter for this week but didn’t use it to build a small SD levain.  We used 15 grams of our 10 week retarded rye starter instead and whipped up a YW one too.  Both were single stage builds.

 

When you have cherry yeast water that looks this good you just have too use it.

We used the 25% extracted hard bits that were sifted from sprouted and whole grains in the levains first – so they would be wettest the longest.  Once the levains had doubled, we retarded them for 24 hours.  The grains were a mix of spelt, emmer (farro), Kamut and wheat (no rye since we ran out).

 

We even put some cherry YW in the blueberry pie crust.

Lucy thought we should do a white bread since we were out of that too.  Plus, with smoked meats for the 4th of July a must, you need some white bread.   This one only has 38% whole grains with half being sprouted which makes it solidly, pretty much a wheat white bread.  She also kept the hydration to a reasonable level.  We wanted to do a chacon to celebrate, in a special way, that Cousin Jay was coming over for 4th of July dinner of smoked turkey and pork ribs with the usual fixings.

 

A weekly favorite is grilled chicken and potatoes with steamed veggies and a salad - very healthy fare.

When chacons get too wet, they tend not to crack where designed.  They just spread out and meld together at the seams - a bad state of affairs when chacons have affairs.  We did a bit different process with only 1 set of slap and folds for 8 minutes and then did 4 sets of stretch and folds all on 20 minute intervals.,

 

When you don't use YW very often you forget that gives the most irregular holes to be had ans crumb that is unmatched in being moist and soft.

We then did a very shot bulk ferment of 30 minutes before doing a bulk retard of 10 hours.  The next day, after the design of 2 knots, 2 balls and a braid went into the bottom of the basket, we shaped the rest of the dough into a flat boule and placed it on top.  We let it final proof on the counter for one and quarter hours before preheating Big Old Betsy to 500 F with the combo cooker inside.

 

When the bread went in we turned the oven down to 450 F for 18 minutes of steam and then continued to bake for 15 more minutes at 425 F convection when the lid came off.  We removed the chacon from the bottom of the combo cooker 5 minutes after the lid came off so it could finish baking on the stone without burning the bottom

 

It bloomed and sprang half decent and had some blisters showing on the outside too.  The design for the cracks came through nicely – yea!  We will have to wait ans see how the inside came out later.  The verdict is in.  This is on fine, good looking bread inside and out..  It was a big hit for lunch and dinner.

Cousin Jay went home with a chunk, some prune, walnut pumpkin and sunflower seed pumpernickel a uarter of plain pumpernickel to go with some smoked turkey breast, pork ribs and my wife's fine brownies

 

And don't forget the salad to round out any meal..

 

SD Levain Build

Build 1

%

10 week Retarded Rye Sour

15

2.96%

Spelt

15

2.96%

Farro

15

2.96%

Kamut

15

2.96%

Wheat

17

3.35%

Water

62

12.22%

Total

124

27.39%

 

 

 

YW Levain Buid

Build 1

%

Spelt

15

2.96%

Wheat

15

3.35%

Kamut

15

2.96%

Farro

15

2.96%

Yeast Water

62

12.22%

Total

122

24.43%

 

 

 

SD & YW Levain Totals

 

%

Whole & Sprouted  Flour

131.5

25.91%

Water & YW

131.5

25.91%

Levain Hydration

100.00%

 

% Prefermented  Flour

25.91%

 

 

 

 

Dough Flour

 

%

KA Bread Flour

158

31.13%

Whole & Sprouted Grain

60

11.82%

La Fama AP

158

31.13%

Total Dough Flour

376

74.09%

 

 

 

Salt

10

1.97%

Water

272

53.60%

 

 

 

Total Flour w/ Starter

507.5

 

Water & YW

403.5

 

 

 

 

Total Hydration w/ Starter & Add ins

79.51%

 

Total Weight

921

 

% Whole & Sprouted Grain

37.73%

 

% Sprouted Grains

18.87%

 

 

 

 

Whole and sprouted grains are equal amounts

 

of:  Kamut. spelt, farro and wheat

 

 

 Lucy hopes you all had a great 4th of July with family and friends.

 

Pages

Subscribe to RSS - dabrownman's blog