The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

It had been almost 3 years since we did any serious Kamut bread baking.  It was June, 2012 when we did a 100% Whole Kamut at slightly more than 100% hydration.  Perhaps it was a little hopeful but the bread spread set in and it stuck to the basket too making for a really bad looking Fisbee.  Oddly the crumb was very open for a 100% whole grain bread.

 

This time Lucy thought she would tame it down some to better match herb perception of my current baking talents while getting a load of sprouted Kamut in the mix since it seems that every bread we have baked of late has sprouted grains in it.

 

This time she shot for 75% whole Kamut, all freshly milled at home and half being sprouted the day before.  The rest of the flour was half LaFama AP and half KA bread flour wit the 2 % salt and totaling 80% hydration.

 

Sice the sprouted Kamut was naturally tempered, we got a 28% hard but extraction abd since we didn’t temper the whole un-sprouted Kamut we only got an 18% hard bit extraction.  The starter we used was an unusual one in that 5 g of our ryes sour was mixed with 25 g the 2 week old held back starter from the Friday bake 2 weeks ago.  So it was a mix of white and rye .

 

We added up the sifted out, hard bit extractions for the Kamut sprouted and un-sprouted millings and divided it by 7 which gave us the amount for the first of 3 progressively larger levain feedings.  The un-sprouted hard bits were used first to get the we the longest followed by the larger amounts of the sprouted hard bits.

 

The levain feeding stages were 2, 3 and 4 hours with the levain doubling after the 3rd feeding.  One the levain had doubled we retarded it Iin the fridge for 24 hours which has now become a standard procedure.

 

Once the levain came out of the fridge the next day we held back 25 g of it for net weeks bake let the remainder warm upon the counter while we and autolysed the dough flour with the dough water - holding back 20 g of it from the autolyse.  We sprinkled the salt on top and added the remaining water to the bowl after the autolyse was mixed.

 

This was essentially a double hydration method that gets the salt into the mix easier.  The levain was mixed in and we began the first of 3 slap and fold sessions to develop the gluten.  After 8, 1 and 1 minute of slapping the dough around, we did 3 more sets of 4 slaps each – all on 15 minute intervals.  No stretch and folds this time.

 

After the gluten development was done we immediately pre-shaped and then shaped the dough into an Altumura shape and placed it into a rice floured basket for a 12 hour retard.  Normally this shape would be for dough of about 65% hydration but, and this is the important part, we don’t care in the leastJ

 

Sadly, the retard ended up being 15 hours and this dough had to be the most over proofed loaf we have done in some time, Kamut like all durum varieties is very fast and this was likely ready for the oven at the 8 hour mark – Next time!

 

This is our favorite sprouted bread so far this year.  Even when frozen for 6 weeks it makes a great lunch sandwich - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

 When the dough came out of the fridge the next morning, we un-molded it and slid it into  a 500 F preheated oven un-slashed and steamed it for 15 minutes at 450 F with Mega Steam - in this case…. 2 lava rock pans.  Once the steam came out we turned the oven down to 425 F – convection to finish the baking.  The bread sprang and bloomed a bit more than a smidgen but browned nicely to that beautiful Durum color you can only get by using a lot of it in the bread mix.

 

We will have to see how the crumb came out later but don’t expect it to be as open as the 100% hydration 100% whole Kamut variety found here – but you never know…… 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

The crumb came out fairly open, soft and moist.  it has that Durum yellow color and taste too with more than a hint of tang.  A nice bread for sandwiches for sure.  The crust also stayed nice a crisp and crunchy too - another treat.

 

With fresh sweet corn in season, it has to go an the salad!

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded 9 Week Old Rye Starter

5

7

0

5

1.14%

2 Week Retarded Near White Starter

25

0

0

25

7.16%

17.5 % Extraction Kamut

11

15

41

18

4.12%

28 % Extraction Sprouted Kamut

0

15

41

56

12.81%

Water

11

22

41

74

16.93%

Total

52

44

82

178

40.73%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole & Sprouted Kamut

89

20.37%

 

 

 

Water

89

20.37%

 

 

 

Levain Totals

178

40.73%

 

 

 

 

 

 

 

 

 

Levain Hydration

100.00%

 

 

 

 

Prefermented Flour

18.20%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82.5% Whole Kamut

84

19.22%

 

 

 

KA Bread Flour

55

12.59%

 

 

 

La Fama AP

55

12.59%

 

 

 

72% Extraction Sprouted Kamut

154

35.24%

 

 

 

Total Dough Flour

348

79.63%

 

 

 

 

 

 

 

 

 

Salt

8

1.83%

 

 

 

Water

260

59.50%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.71%

 

 

 

 

Total Flour w/ Starter

425

 

 

 

 

Water

337

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.29%

 

 

 

 

Total Weight

819

 

 

 

 

% Whole Sprouted Grain

37.50%

 

 

 

 

Whole Grain

75.00%

 

 

 

 

 

 

 

 

 

 

25 g of finished levain was taken out for next weeks bake and

 

 

not included in levain totals

 

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

While smoking this fine Tuscan Chicken for Sunday dinner, I tossed in 3 Hot Italian sausages about half way through to have some smoked sausages on Monday night.  I forgot we didn’t have any buns and were out of time this morning some SD or YW ones.

 

Lucy whipped a quick semi enriched dough that didn’t have any eggs in it that looked like this. 130 g each LaFama AP and KA bread flour, 32 g of butter, 184 g of water, 10 g of NFDMP, (non fat dry milk powder),  and 5 g each of instant yeast, sugar and salt.

 

This is our fairly standard, quick bun recipe.  We do 10 minutes of slap and folds then 2 more sets of 10 slaps each on 15 minute intervals and then do 3 sets of stretch and folds on 10 minute intervals.

 

Since we were making the buns for smokes Italian sausages we decided to make the buns more Italian by adding 1 tsp each of fresh rosemary and sun dried tomato with some left over caramelized onions and mushrooms – about a heaping tablespoons worth.

 

The add ins went in at the start of the first set of stretch and folds and after the 2nd set 15 minutes later we let the dough do a ferment of 30 minutes undisturbed.  We pre-shaped  3 sausage bums and 2 hamburger buns and then 5 minutes later did the final shaping – 100 g each as it turned out.

 

30 minutes later, we fired up the Mini Oven to 425 F - convection.  Once the Mini hit temperature we egg washed the buns and then 5 minutes later we washed them again before they went in the heat.  After 7 minutes we rotated the buns and turned the oven down to 400 F - convection and baked for 4 more minutes.  We then rotated the buns again and turned the oven down to 350 F baking the buns for 3 minutes with another rotation and 3 more minutes of heat - 17 minutes total.

 

They puffed and browned up great and we washed them in butter when they came out of oven to keep the crust soft.  They looked and smelled delicious and we can’t wait to have some sausages for dinner.  Will have to wait on a crumb shot but now we need to make some pickled onions, cucumber and peppers for a condiment.

 

  

dabrownman's picture
dabrownman

This week Lucy continues her infatuation with sprouted and whole grains by going big to come up with a 100% whole grain bread that had 50% sprouted grains in it.  The sprouted grains were equal amounts of spelt, rye, Kamut and wheat.  The non sprouted whole grains were wheat making the non wheat sprouted grains in this bread 37% of the total.  It all sounded pretty healthy and tasty to me.

 

Instead of using our small amount of held back levain from last week bake, like the past few Friday bakes, we used a  bit of our rye sour starter that has been stored for 8 weeks in the fridge hopefully getting sourer.  We had no trouble getting the starter perked up during the levain build.  We fed it the sifted out 15% extraction hard bits of the non sprouted whole wheat for the first 2 stages.  These stages were of 2 and then 3 hours.

 

 We then fed the levain the 85% extraction of the non sprouted wheat for most of the 3rd stage which doubled easily in 3 hours during the AZ kitchen summer heat of 86 F.   We always figure that it is best to get the hardest bits in the mix wettest the longest. 

 

It is amazing to me how well the No Muss, No Fuss Starter works for virtually no maintenance effort at all.  It has been a while since we built a WW starter for a Friday bake too – can’t even remember the last time.  Once the levain had doubled we retarded it for 24 hours.  It came out to be 16.5% pre-fermented flour in the levain.

 

While the levain wormed up the next day we autolysed the dough flour and water only – no levain, no salt for 2 hours.  Once everything came together we did 3 sets of slap and folds of 8 1 and 1 minute, adjusting the water during the first set.  We then did 3 sets of stretch and folds from the compass points only.  All the gluten development was done on 15 minute intervals.

 

We then had to decide whether to pan this 82.5% hydration bread up or put it in a basket for the planned 12 hour shaped retard.   In the end I couldn’t find a pan small enough for this amount of dough, too small for a regular loaf pan and too big for a cocktail loaf – so in a rice floured basket it went.

 

A great way to make a fine chicken taco is to grill the tortillas, onions and peppers on the grill with the marinated chicken.  The first peach nectarine, strawberry Fuji tart of the year.

Once we saw it the net morning we decided t bake this straight from the fridge since it was fully proofed.  Once Big Old Betsy was preheated to 500 F we decided to bake this bread on the bottom stone with Mega Steam instead of a CI combo cooker.  Once the mega Steam went in we waited 15 minutes to make sure it was billowing before un-molding the bread slashing it and sliding it onto the stone with a peel and parchment underneath,.

And the brines, dry rubbed, smoked turkey, half breast is only $1.99 a pound.... instead of the that horrible deli price for an inferior product at the grocery store.  lovely and delicious

We baked it at 450 F for 15 minutes with steam and then another 25 minutes without steam at 425 F convection setting.  It browned , blistered, sprang and bloomed well enough nothing special.  Can’t wait to have a slice for lunch to see how the crumb came out and how it tastes. It sure looks good enough to eat.

The crumb came out open. glossy, soft and moist for a 1005 whole grain bread and one that over proofed as Lucy was sleeping....something she is even better at than bread concoctions.  This bread is deeply flavorful with a complex taste brought about by the whole grains.... especially with half of them sprouted.

The bread would taste much differently without the sprouted grains and I think not as tasty or interesting but some people do not like sour bread so others may like non sprouted bread of this kind better.  Nothing like a hearty, healthy bread that can stand up to anything put between it;  We like this one very much and think it would be great with some walnuts and a mix of seeds too.  It should make a fine bologna sandwich for lunch,

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded 8 Week Old Rye Starter

10

20

3

10

2.20%

15 % Extraction Whole Wheat

10

0

37

33

7.25%

85 % Extraction Whole Wheat

0

0

37

37

8.13%

Water

10

20

40

70

15.38%

Total

30

40

80

150

32.97%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Wheat

75

16.48%

 

 

 

Water

75

16.48%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Sprouted 4 Grain

225

49.45%

 

 

 

85% Extraction Whole Wheat

155

34.07%

 

 

 

Total Dough Flour

380

83.52%

 

 

 

 

 

 

 

 

 

Salt

9

1.98%

 

 

 

Water

300

65.93%

 

 

 

 

 

 

 

 

 

Dough Hydration

78.95%

 

 

 

 

Total Flour w/ Starter

455

 

 

 

 

Water

375

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

82.42%

 

 

 

 

Total Weight

889

 

 

 

 

% Whole Sprouted Grain

50.00%

 

 

 

 

Whole Grain

100.00%

 

 

 

 

Non Wheat Whole Flour

37.00%

 

 

 

 

 

 

 

 

 

 

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

 

 

And Lucy reminds us not to forget the salad to go with that chicken fajita taco

 

 

dabrownman's picture
dabrownman

It has been a while sine Lucy came up with a bread that was 60% whole grain so this one was a treat and it didn’t disappoint – even if a bit over proofed. 

 

This one came it 80% hydration with 17% pre-fermented flour, 30% sprouted 4 grain of spelt. rye, wheat and Kamut in the dough flour.  We used whole wheat for the levain flour making sue to use all the hard bits first.

 

We did a 3 stage levain build and then retarded it for 24 hours.  An autolyse of 1 hour for the dough flour and water only worked well the next day as the levain warmed up.  Once the salt and levain went in we di our usual 3 sets of slap and folds of 8,1 and 1 minute and 3 sets of stretch an folds – all on 15 minute intervals.

 

We did a short half hour bulk ferment before shaping the dough into a boule and placing it into a rice floured basket.  The basket was bagged and retarded for 18 hours.  It should have been 12 but I’m not letting possibly over proofed bread get in the way of good nights sleep - for Lucy!

 

We let the dough warm up on the counter as the oven preheated to 500 F with the combo cooker inside.  We un-molded the dough and slashed it in a square, slid it into the CC and placed it the oven for 15 minutes of steam at 450 F.  We then baked it at 425 F for 15 minutes with the lid off and the bread coming out of the CC at the 20 minute mark.

 

The bread browned well but didn’t bloom or spring well.  The crumb came out nice a airy for a 60% whole grain bread, was moist, glossy and soft.   Once again the best part of this bread is how wonderful it tastes – a nice combination of whole and sprouted grains for sure.  It made for one fine bologna sandwich for lunch.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded Rye Sour

10

7

0

10

2.24%

14 % Extraction Whole Wheat

10

0

53

17

3.80%

84 % Extraction Whole Wheat

0

0

53

53

11.86%

Water

10

7

53

70

15.66%

Total

30

14

106

150

33.56%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Wheat

75

16.78%

 

 

 

Water

75

16.78%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

KA Bread Flour

171

38.26%

 

 

 

Sprouted 4 Grain

128

28.64%

 

 

 

84% Extraction Whole Wheat

73

16.33%

 

 

 

Total Dough Flour

372

83.22%

 

 

 

 

 

 

 

 

 

Salt

9

2.01%

 

 

 

Water

281

62.86%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.54%

 

 

 

 

Total Flour w/ Starter & Scald

447

 

 

 

 

Water

356

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

79.64%

 

 

 

 

Total Weight

862

 

 

 

 

% Whole Sprouted Grain

33.11%

 

 

 

 

Whole Grain

60.63%

 

 

 

 

 

 

 

 

 

 

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

 

 

Lucy says not to forget the salad that goes with that apple berry crisp 

  

dabrownman's picture
dabrownman

The great thing about sprouting grains is that you can go back and bake your favorite SD breads using sprouted grains and get a whole new bread to taste and enjoy.  This one is no exception.  We used 10 grains this week dropping the Desert Durum for last week’s sprouted 11 grain SD.

 

We followed out usual methods of late. 30% sprouted grain, dried in the dehydrator, milled and sifted to about 23% extraction.  The hard bits are then fed to the previous week’s reserved small amount of starter to make this week’s levain that is then retarded for 24 hours before a small portion is reserved for next week’s bake and the rest used for the levain for this weeks bread.  The pre -fermented flour was 17% and the overall hydration was 78%.

 

The dough flour (the remaining 77% extraction 10 grain and half AP and half KA bread flour) and water was autolysed for 2 hours with the salt sprinkled on top (and we used 100 g of the fig re-hydration water as part of the dough liquid) as the levain warmed up on the counter.  Once the levain hit the mix, we did 3 sets of stretch and folds and 3 sets of stretch and folds from the compass points only - all on 15 minute intervals.    The slap and folds were 6 1 and 1 minute each.

 

The re-hydrated figs and 1 T of Anise seeds were incorporated during the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  Once the gluten development was done we pre- shaped the dough into a boule and then final shaped it and placed it in a lightly rice floured basket, bagged it in a used trash can liner and put it in the fridge for 15 hour retard.

 

When we took the dough out of the fridge we quickly noticed that the dough had over-proofed in the fridge as we slept so we decided to bake it right out of the fridge in a combo cooker.  Once the oven hit the 500 F pre heat  temperature, we upended the dough onto parchment on a peel, slashed it T-Rex style, loaded it into the DO, covered it and put it on the bottom stone.

 

We immediately forgot to turn the oven down to 450 F as planned but after 18 minutes of too hot oven during steaming we took the kid off and turned the oven down to 425 F- convection - for another 15 minutes until the bread tested done with a few thumps on the bottom.   We left the bread on the stone with the oven off and door ajar for 5 minutes more to crisp the crust some more.

 

The bread bloomed a bit, blistered and browned very well even if it didn’t spring much.  The mahogany color was influenced by the fig re-hydration water for sure.  The anise made this bread smell especially nice as it baked and cooled on the rack.  We will have to wait and see what the inside looks like when lunch rolls around and bread cools to slicing temperature.

The crumb out fairly open for a bread of this type and add ins.  It was glossy soft and moist too.  Slightly sweet due to the fig and fig juice.  The anise came through in taste as well as aroma.  A delightful bread all the way around that made a fantastic grill 3 cheese sandwich for lunch.  Will be dipping this in Italian oil vinegar herbs cheese and cracked blck pepper for an appetizer for tonight's dinner.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

Retarded Rye Sour

10

20

2

10

2.32%

23 % Extraction 10 grain

10

0

38

32

7.42%

Water

10

20

40

70

16.24%

Total

30

40

80

112

34.80%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 10 Grain

75

17.40%

 

 

 

Water

75

17.40%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

KA AP

150

34.80%

 

 

 

LaFama AP

150

34.80%

 

 

 

77% Extraction Sprouted 11 Grain

56

12.99%

 

 

 

Total Dough Flour

356

82.60%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Water

262

60.79%

 

 

 

 

 

 

 

 

 

Dough Hydration

73.60%

 

 

 

 

Total Flour w/ Starter & Scald

431

 

 

 

 

Water

337

 

 

 

 

Figs (Dry)

46

10.67%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

78.19%

 

 

 

 

Total Weight

872

 

 

 

 

% Whole Sprouted Grain

30.39%

 

 

 

 

 

 

 

 

 

 

10 grain sprouted flour is equal amounts of wheat, rye,

 

 

 

 barley, spelt, emmer, Kamut, Pima Club, Sonora

 

 

 

 White, buckwheat & oat

 

 

 

 

 

 

 

 

 

 

 

1 T of  Anise was added at the first stretch and fold

 

 

 

 

And don't forget that salad to go with those Memorial Day Brownies

 Forgot the ribs and smoked chicken

dabrownman's picture
dabrownman

I just got a request from my daughter for some bread to take back to her compatriots at PA school at UTMB.  She said nothing fancy with olives figs and raisins since she hated all of them.  She likes the whole grains and seeds and some nuts but hasn’t had a chance to taste any sprouted grain bread.

 

I mentioned that Lucy had come up with her version of Jalapeno and Cheddar bread that we liked at Sunflower bakery in Galveston and she though she would like that but not to make any for her friends that not might be a hest tolerant as she is after eating 23 years of her Dad’s hot and spicy Mexican treats.

 

So Lucy was thrown into a quandary for this weeks bake – nothing fancy and we had bake twice as much of it while still having the variety that the girls would like.  Both would be sourdough made from the 3 day starter stored 3 weeks in the fridge.

 

One would be sprouted grains, 11 of them, but no more than 40% sprouted total.  The other would be a slightly modified 1.2.3 that would have some whole grain – 14% but  not sprouted.  So, it would be more of a white dough since the whole grain would only be in the levain at 136 g for the 1 of 1, 2, 3  This white SD bread would have a baked scald and flax, pumpkin and sunflower seeds to make it more flavorful, healthy and nutritious.

 

That was the plan at any rate and all went well from start to finish.   We split the stored 100% rye starter in half and fed it 40 g of whole rye one time and both halves doubled in 2 hours so it was still a very vigorous starter.

 

While the levain was warming up and doubling we autolysed the dough flour and the water with the salt sprinkled on top.   We also did the scald for the seeded loaf by taking 20 g of whole rye and wheat, 20 g of flax seed and 5 gram of red malt with 45 g of water and baked it at 150 F convection with the door open on the mini oven for 2 hours.

 

We toped up the water at the 1 hour mark and then again when it finished so that the scald weighed 90 g when finished.  Since the scald was at 100% hydration the overall hydration was around 77%.

 

We did our usual 3 sets of slap and folds and 3 sets of stretch and folds where the seeds were added on the first set of stretch and folds for the seeded version.  We then did a bulk retard of 15 hours before doing a pre -shape and shape right from the fridge the next morning.  The unseeded bread doubled in the fridge and the seeded bread tripled!

 

We let the cold dough warm up and final proof for 2 hours before hitting the heat of the oven with the sprouted bread under the oval turkey roaster cloche and the seeded boule in the combo cooker.  We turned the oven down to 450 F when the bread went in and steamed the bread for 18 minutes.

 

When the lids came off we turned he oven down to 425 F. convection this time, and continued baking until the bottoms thumped done and crust was brown – about 15 more minutes - our probe thermometer has been broken or need new batteries for several weeks now.  We did take the boule off the combo base 6 minutes after the lid cam off.

 

The dough looked liked it had over proofed on the counter before we loaded it but I was wrong.   It sprang well, bloomed wonderfully and blistered hardly at all since the dough was not cold.   Thank goodness for small favors since these are gift loaves - at least 3/4th of each are at any rate.

 

Can’t wait to see what the inside looks like. The crumb came out fairly open, soft, moist and glossy.  Both breads taste wonderful.  the plain sprouted bread is not as heatry and earthy as the bread with seeds but they both make for some fine sandwiches for lunch and toast for breakfast.  The plain one will try out grilled with EVOO., basil. Parmesan and cracked pepper for a dinner appetizer.

.  

 Sprouted 11 Grain Sourdough

 

SD Levain BuildBuild 1Total%
3 week Retarded Rye Sour55559.43%
Whole Rye and 40406.86%
Water40406.86%
Total13513523.14%
    
Levain Totals % 
Whole Rye and Wheat67.511.57% 
Water67.511.57% 
Levain Hydration100.00%  
    
Dough Flour % 
KA AP17529.99% 
LaFama AP17529.99% 
76.5% Extraction Sprouted 11 Grain 13022.28% 
Total Dough Flour51688.43% 
    
Salt111.89% 
Water37263.75% 
    
Dough Hydration72.09%  
Total Flour w/ Starter & Scald583.5  
Water439.5  
    
Hydration with Starter and Scald75.32%  
Total Weight1,084  
% Whole Sprouted Grain40.02%  
    
11 grain sprouted flour is equal amounts of wheat, rye, 
 barley, spelt. FarroKamut, Desert Durum, Pima Club, Sonora
 White, buckwheat & oat   
    
The seeded bread has 20 g each of flax, sunflower and pumpkin 
seeds.  The fax, 10 g each of WW and Whole rye and 5 g of 
red malt are  in thescald with 45 g of water.  

Lucy says not to forge that salad to go with the Apricot & Nut Tart 

 

 

dabrownman's picture
dabrownman

We had all kinds of milestones this week.  First off it was Lucy’s birthday.  She was 11 on Tuesday but as she says.... she really was Numero Uno twice that day.  She celebrated by rushing up the introduction of her newest bread product called ‘Lucy’s Bread Balm.’

 

She has been working on this one for a while and it is based on all the problems she sees that Fresh Lofians have with their breads and….. almost by magic cures them all.  Hard to believe I know but she swears by the stuff.

 

Oddly, the upper left is LaFama AP then clockwise is the whole sprouted 4 grain and the bottom right is the KA Bread Flour which is the whites of these flours.

Over or under proofed – no problem.  Forget to add something like the salt, starter or the yeast – no worries.  Bread won’t brown or browns too much – forget about it.  Too much water and spreads like a Frisbee or dry as a bone - piece of cake

 

Gummy crumb, no holes or flying roof -not to worry.  Bread won’t rise, tastes like cardboard, hard as a rock or worse, smells like a wet German Baking Apprentice 2nd Class - really not a problem at all.

 

It is very easy to use too.  It comes ready to use in a tooth paste tube.  What I used today was a prototype and it really was in a used tooth past tube.  All you do is rub or spread it on the finished bread while it is still warm and poof….. all the problems go away in an instant - even if there is more than one.  Pretty cutting edge goo for sure even though this goo doesn't really have an edge and I can’t think of any that do.

 

Better than genetically marked nanobots that attack and kill cancer cells in the human body without harming the non cancer cells while improving your IQ by 50 points if you ask me.  But it has to work.   Sadly, Lucy’s latest crap in the used toothpaste tube just didn't work for me at all today.  At least not the way I wanted it to.

 

It did goop up the outside of the loaf like Dippity Doo would if they still made the stuff.  Now the loaf catches flies like nobodies business.   So, all was not lost and luckily this is the fly season around here.  It is like magnet for the little buggers.

 

After a short while, the outside of the loaf took on a whole new look most of us haven’t seen before.  It was almost art in the most abstract way and getting better with every fly it caught!

 

Back to this week’s bake.  For Real Bread Week, we decided to bake real bread if there ever was such a thing and luckily there is.  Their website is full of what real bread is and is not so there isn't much left to chance.   But of course, Lucy’s recipe fell right into what is a real bread crack if there ever was one.

 

We had made yogurt earlier in the week and had planned on using the whey for the liquid in this sprouted SD bread.   But their definition of sourdough bread can only have sourdough in to make the sour, - no yogurt, no acids like vinegar allowed or anything else that makes a sour taste in the bread.  It sounds very strict.

 

Well Lucy doesn't think that yogurt whey is technically yogurt and yogurt whey wasn't listed explicitly as an absolute no no. But we decided to leave it out to be safe rather than being branded a cheater, traitor or worse a terrorist too stupid to understand the real bread rules by the Real Bread Baking World during Real Bread Week.  We have enough problems with flies around here as it is.

 

The levain used for this bread was the last of the 3 day old whole rye starter we made two weeks ago for the pumpernickel bake that was retarded for 2 weeks in the fridge at 36 F. It came in a 13% pre-fermented whole flour.   Even though it was very young and retarded early, it didn't seem to mind at all and was a vigorous as it was on day 3.  None of Lucy’s Bread Balm needed there.

 

The sprouted whole grains came up to 40% and with the 20 g of baked scald of whole rye, red and white malt at 100% hydration and with the 100% hydration whole rye starter the overall hydration came in at 78%.

 

We did our usual 2 hour autolyse with no levain or salt as the levain warmed on the counter.  Once everything cam together we did out usual 3 sets each of slap and folds and stretch and folds on 20 minute intervals.   The extra 65 grams (dry weight)  of 4 grain sprouts were incorporated on the first set of stretch and folds. 

 

Another version of the apple, blueberry, strawberry, blackberry and raspberry galette.

The sprouted dough flour and the sprouts were equal amounts of wheat, spelt, Kamut and rye.   The dough was pre-shaped into a squat oval and then shaped and placed into a rice floured oval basket and then immediately bagged in a used trash can liner and placed in the fridge for a 12 hour retard with no bulk ferment on the counter.

 

This is where things went terribly wrong.  Instead of a 12 hour retard it ended up being a bit under 18 hours.  At first glance I knew it was horribly over proofed.  Normally I would just have done a couple of stretch and folds, reshaped it and done the real final, final, proof on the counter but I had my secret weapon - Lucy’s Bread Balm - so no worries.

 

With CA apricots just hitting the produce store, how long can it be before we are making that Southern favorite - Apricot Hand Pies?.

Sure enough as soon as the dough was slashed it starting to spread faster then butter on a hot car hood in the AZ summer.  I covered it with the bottom of the WagnerWare MagnaLite turkey roaster and hoped for the best.  I also forgot to turn the oven down to 450 F from the 500 F preheat though.... so the first 18 minutes under the cloche, it was hotter than normal – no worries though..... I had Lucy’s Bread Balm at the ready.

 

In keeping with this week's thene of flat bread that taste great - the Jalapeno Cheddar Cheese Bread made a great anchor for this fine lunch sandwich plate,

When the lid came off it was true to form.  The dough had spread out to a typical oval Frisbee shape if they made oval Frisbees,  The higher temperature just made the spreading worse than a normal, massively over proofed loaf  12 minutes after the lid came off the bread seemed done with a total baking time of 30 minutes for this 1,000 g puddle of a loaf .

 

We love grilled salmon and it is extra special with grilled onions peppers and mushrooms with the first white corn of the season.

Will have to wait to lunch time to see how bad the crumb turned out.   At least the flies like it and we like that.  Looks flat, tastes great!  Looks flat, tastes great!  The crumb is a bit open if squished thinner than we like.  It is very moist and soft.  The taste is absolutely superb!  Thank goodness for small favors!  I ate 3 plain pieces of this bread before you could say Lucy's Bread Balm 3 times.  We love sprouted grains, baked scalds and the great bread they make ....even if shaped like an oval Frisbee.  Now Lucy has to back work on her bread balm improvements. 

Levain

 

 

2 Wk Retarded Rye Starter

140

26.47%

Dough

 

 

Whole Sprouted Grain

125

23.63%

Bread & AP Flour 50/50

324

61.25%

Dough Water

325

61.44%

Salt

10

1.89%

Add In Sprouts

65

12.29%

 

 

 

Total Weight w/o Scald

969

 

Total Hydration

78.45%

 

Whole Sprouted Grain

40.64%

 

Pre-fermented Flour

13.23%

 

The 10 g of whole rye and 5 g each of the red and white malt and the 20 g of water are not included in the above weight – total weight is 1,009 g.

And Lucy reminds us to not forget the salad!

dabrownman's picture
dabrownman

We had that great 3 day whole rye starter from last Friday’s pumpernickel bake.  We had thickened it up some to store in the fridge for this week’s bake and some for next week’s bake too.

 

Since it wasn’t 100% hydration we added extra water and since there was so much whole and sprouted grain we upped the hydration to 75% from the standard 71% of 1:2:3 recipes.  The levain weighted 130 g with 75G of whole rye in it at 75% hydration

 

We sprouted equal amounts of WW and rye totaling 102 g over Tuesday night and dried them on Wednesday.   We took the levian out of the fridge to warm up on Thursday making the starter /levain a whole week old, and did the autolyse of the dough flour and water with the salt sprinkled on top.

 

The dough ended up being 38% whole grains with 16 % whole rye and 22% sprouted whole rye and wheat.  The dough flour was the 102 g of sprouted rye and wheat and 144 grams each of Sprouts unbleached AP from their bins and King Arthur bread flour.

 

We like the mix of sprouted whole grains, AP and bread flour and find that this mix has plenty of protein and gluten to make a great loaf of bread without the overkill and high cost of bread flour alone.

 

After a 2 hour rest we added the levain and mixed everything together and then did 6 minutes of slap and folds followed by a set of half a minutes and one of 6 slap and folds all on 20 minute intervals.  3 sets of stretch and folds from the compass points, also on 20 minute intervals

 

We rested the dough for a 1 hour bulk ferment on the counter before putting the dough in the fridge for a 16 hour bulk retard.  The next morning the dough had more than doubled in the fridge. 

 

We let the dough warm up for an hour before shaping the dough into a boule and placing it in a rice floured basket seam side down since we planned on baking this bread in a Combo Cooker seam side up with no scoring.

 

We fired up BO Betsy to 500 F an hour after the bagged counter proof started so that the proof on the counter would be somewhere around 2 hours.   We upended the dough onto parchment on a peel and transferred it to the CI CC and put it in the oven on the bottom stone while turning the oven down to 450 F for 18 minutes of steam.

 

Once the lid came off we turned the oven down to 425 F convection and baked it another 5 minutes before taking the bread out of the CC to let it finish baking on the stone.  12 minutes after the lid came off the bread thumped done on the bottom and it was allowed to crisp on the bottom stone for 5 minutes with the oven off and door ajar.

 

It bloomed sprang and cracked on the seams well enough and browned up to that mahogany color we love so much.   A nice looking loaf overall.  We will have to wait to see how the crumb came out and see how it tastes for lunch.  The crumb turned out soft, moist glossy and fairly open for this kind of bread.  It tastes wonderful and made a fine sandwich for lunch.  Nothing like sprouted grains in bread to really bring out the best flavor.

And Lucy reminds us to not forget that salad with that grilled salmon dinner

 

dabrownman's picture
dabrownman

This was the weirdest pizza dough we have ever crafted.  We too some of our discard from the 3 day old rye starter and feed it some white flour and then a 1:2:3 SD mix with it for a planned pizza the next day.  Sadly, things got in the way after we punched this dough down after the bulk ferment and put it in the fridge.  It sat there for a full 72 hours before we got around to making pizza - which I do not not recommend - 24 hours is plenty for the retard.

In this case, all the sugar was used up in the fridge and the dough didn't brown properly due to a lack of sugar left in the dough.   So i left it in the oven longer which made the toppings darker than our usual.  it wasn't burned but the whole pizza had a caramelized taste - not bad but different.  So if you plan on pizza the next day i would stick to the schedule.

We do something new for Cinco de Mayo every year.  Sometimes mole, carnitas or burritos or enchiladas or tamales from various parts of Mexico since they all have their own varieties of flavors.  This year we did street chicken tacos from Veracruz.  It takes all day to make the flour and corn tortillas, tiny ones in this case, the green and red sauces, marinate the meat, make the beans, guacamole, pico di gillo, grill the onions and fresh chilies, roast the tomatillos, re-hydrate the red chilies, shred the cabbage and cheeses and marinate the pickled red onions and, cucumbers and green chilies - whew!  But if you want authentic Mexican, just like a good SD bread, it has to be home made and it takes time to do it right - not that Lucy is much help being German but after nearly 11 years she has picked up a few of the basics.

Plus, if you aren't from Veracruz you have to find out what the street tacos are supposed t be like there too:-)  in any event the chicken came out delicious.  Veracruz is  my new favorite way to grill chicken.   The marinade has a lot of stuff in it but it is worth it.  Before re-hydrating the dried chilies for the red sauce - 2 arbol ,1 each: ancho, hot and mild new Mexican, Guajillo, negro and chipotle chilies - take half of them and grind them in a spice mill until it becomes powder.

This powder is the basis of the marinade along with some achiote paste, garlic, red onion, Mexican Key lime, silver tequila, orange juice, agave syrup, cumin, coriander, fresh cilantro, olive oil with S&P.   I put a bit of green habanero in there to really spice things up - a different more harsh and less fruity taste than the orange ones.  Just yummy after it sits for 4 hours in the fridge - Make sure to use thighs and drumsticks for the chicken.

 

Hope everyone had a fine Cinco de Mayo even if you didn't get to slave in the kitchen all day Veracruz taco style like Lucy did.

 

dabrownman's picture
dabrownman

1/1/2015 - New Years Eve Pizza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

 

2014 Dabrownman’s TFL Blog Index

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

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

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

5/26/2014 - Memorial Weekend Pizza - 2014

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

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

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

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

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

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

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

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

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

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

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

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

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

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

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

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

8/25/2014 - Poolish Pizza Without Daughter

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

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

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

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

9/23/2014 - Knishes

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

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

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

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

10/16/2014 - Yeast Water and Poolish Pizza

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

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

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

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

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

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

 

2013 The Fresh Loaf Dabrownman’s Blog

 

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

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

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

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

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

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

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

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

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

1/30/2013 - Practice YW Slash Bag

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

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

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

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

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

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

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

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

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

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

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

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

2/21/2013 - Banana Bread

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

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

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

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

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

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

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

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

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

3/25/2013 - 50% Whole Wheat Matzoh

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

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

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

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

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

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

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

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

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

4/30/2013 - They Call Me Mellow Yellow

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

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

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

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

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

 5/17/2013 - Friday Pizza Night

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

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

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

5/30/2013 - Ezekiel's Chacon

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

6/10/2013 - White Hamburger Buns Turned Dark

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

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

6/21/2013 - Everyday Multigrain Sourdough with Scald

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

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

7/5/2013 - Snails with Tails

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

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

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

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

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

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

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

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

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

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

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

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

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

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

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

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

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

9/7/2013 - Meat Week

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

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

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

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

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

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

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

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

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

10/17/2013 - Mice Guarding the Punkin

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

10/18/2013 - Pumpkin Nutella Swirl Bars

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

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

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

10/29/2013 - YW Primer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

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

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

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

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

12/22/2013 - Panettone Forced English Muffins

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

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

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

 

2012 The Fresh Loaf Dabrownman’s Blog

 

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

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

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

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

2/3/2012 - Make your own Greek yogurt

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

2/4/2012 - Raspberry SD Pancakes

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

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2/24/2012 - teketeke Bread

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

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

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

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

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

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

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

3/12/2012 - Tartine Everyday Rustic Country Sourdough

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

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

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

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

3/23/2012 - Making Red Rye Malt

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

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

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

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

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

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

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

4/10/2012 - Retarded Super-Grain Challah

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

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

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

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

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

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

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

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

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

5/2/2012 - Yeast Water Fake Pretzel Rolls

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

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

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

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

5/12/2012 - Banana Bread Cake

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

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

5/16/2012 - Having the daughter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/15/2012 - Happy Rosh Hashanah!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11/14/2012 - Not So Stollen

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

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

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

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

11/27/2012 - A Chacon for Eric

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

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

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

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

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

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

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

 

 

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