dabrownman's blog

This recipe is our favorite cupcake but we made it as a cocktail loaf thinking maybe the Baby or Baby Girl would take one of them into work to spread the sugar around.  The recipe can be found here

http://www.thefreshloaf.com/node/38172/banana-bread

The only change I made to it was putting 4 bananas in since they looked a little small and I used pecans instead of walnuts and It came out just as tasty as always even with the changes.  I can’t decide whether I should ice one of them or not.  Last time we didn’t and it was just fine as a naked loaf.

Speaking of naked.  Lucy want to start a new reality baking show set in the Ozark Mountains called – Be Afraid of Naked Crazy Hillbilly Bakers Acting Worse Than Usual.  I told her I didn’t think that many people would watch it until she told me who was going to be naked, who was going to be crazy and who would be acting worse than usual.  Now even I’m afraid to watch it and I see this stuff all the time around here.

Ribs for dinner yesterday

The volunteer daisy's and red romain always come up next to each ither each year!

2017

 1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns

1/6/2017 - New Year’s Pizza a Few Days Late

1/13/2107 - 100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat

1/21/2017 - 50 Percent Sprouted 9 Grain Bran Levain SD with a Poolish Kicker and Yeast Hamburger Thins

1/27/2017 - Just Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker

2/3/2017 - All Wheat Sprouted Sourdough

2/10/2017 - Sprouted 3 Seed Sourdough

2/17/2017 - 10 Grain Sourdough With Wild Rice Anise, Figs, Pecans, Pistachios, Pepitas and Sunflower Seeds and Poolish Brioche Buns

2/24/2017 - A Fast 5 Hour Easy Bread For a Busy Week

3/1/2017 - Yeast Potato Buns

3/3/2017 - 11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas

3/10/2017 - Purim and Sprouted Westfalian Rye

3/17/2017 - An Easy Bake For St. Paddy’s Day - 5 Sprouted Grain Sourdough

3/24/2017 - Another Simple White Sourdough With a Fig YW Cinnamon Roll Kicker

3/31/2017 - Sourdough Toasted Seed Bread

4/5/207 - Birthday Tikka Masala and Garlic Naan

4/7/2017 - 40% Whole Sprouted 7 Grain Sourdough Bread

2016

1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 - http://www.thefreshloaf.com/node/44910/7-starter-sprouted-17-whole-grain-bread

2/19/2016 - http://www.thefreshloaf.com/node/44979/sprouted-4-grain-2-starter-white-bread-figs-and-pistachios

2/26/2016 - http://www.thefreshloaf.com/node/45040/sprouted-6-grain-6-starter-sprouted-half-whole-grain-bread

3/11/2016 - http://www.thefreshloaf.com/node/45211/another-westphalian-rye-100-whole-grain-half-sprouted-101-hydration

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

5/18/2016 - 14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge

5/19/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

5/27/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

6/3/2016 - Seedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs

6/13/2016 - BBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge

6/18/2016 - 100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts

7/2/2016 - What is This Anyway?

7/8/2016 - Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

7/16/2016 - Nelson Mandela Challenge Bread

7/22/2016 –  David Snyder Gives Lucy the Sourdough White Bread Willies

7/29/2016 - Wow, Another White Bread – Sort’a

8/5/2016 -Yes, 3 White Sourdough Breads in a Row

8/19/2016 - 100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

8/26/2016  Bialy’s the Lucy Way

9/1/2016 - 123 Challenge Slider Rolls for Smoked Brisket

9/4/2016 - And You Wonder Why It's Called Red Rye Malt?

9/9/2016 - Passing the Test Sourdough Bread

9/16/2016 - Lucy Bakes Her New Favorite Sourdough Rye

9/21/2016 - White Bread For White Teeth

9/23/2016 - Attack of the Ancient Aliens

9/28/2016 - It's been a long time since the last pizza

10/7/2016 - Brownman’s Everyday Sprouted Sourdough

10/14/2016 - Lucy Takes Another Crack at a Modern Sprouted SFSD

10/21/2016 - Lucy Takes Last Shot at Modern Sprouted SFSD

10/29/2016 - 100 % Sprouted 7 Grain Sourdough at 100 % Hydration

11/1/2016 - Halloween Pizza and Lucy on a Pumpkin

11/4/2016 - Wow! 2 Breads for a Friday Bake

11/11/2016 - Lucy’s New Jewish Deli Rye

11/17/2016 - Homemade Bread Day 2016 – Sprouted 8 Grain Bagels

12/2/2016 - 22.22 Sourdough Bread

12/9/2016 - Leftover Bread

12/13/2016 - Temporary WF Brick Oven for Open Fire / No Oven Bread Challenge

12/15/2016 - No Oven Challenge Bake - 123 Sourdough 5 Grain

12/23/2016 - 26 % Whole Sprouted 9 Grain Brioche Buns

2015

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

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts

2014

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

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

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 owDinner

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

After our discussion last week about robots, sure enough we were over whelmed by them this week.  They were everywhere.  Blackrock, one of the largest money managers in the world announced they were firing all of their human analysis's from now on and all analyzing will be done by robots from now on. I want to know if the robots are named Fred or Doris,  I want to know what robot is doing my analyzing on important stuff like investments.

Then, I found out my daughter iwas training this week on surgical Da Vinci robots with a doctor who has been using them since 2008 and has done a gazillion surgeries with it.  She finished up today and said it was an amazing experience and she cant wait to get back to her PA School, UTMB, for formal training in May for 3 days with her doctor that she assists in surgery.

Then Wednesday, I tried to hook up, through a stock brokerage robot, bank accounts so that I could transfer money from them into accounts at the brokerage.  Well, no matter what I did or what bank account I tried, it just wouldn’t let me do It   But I could hook up my wife’s to her account there using the same robot - no problem – lucky her.  I felt victimized but mainly stupid like usual, so I called customer service to have them do it for me.  Customer service was mainly a robot too and it took me a while to figure out how to get a real person on the line with me.

I told he I would be linking the same bank account that I have been funding my IRA account with every year, by paper check, to make sure there would be no problems.  But, even the customer service person who was obviously an expert at this by the way, could not make it happen with any and all of my bank accounts.  She said there must be a computer glitch in the robot and I agreed.  It was working fine a few minutes ago when I had hooked up my wife’s account - no problem and easy as pie.

I asked what the name of this robot was so that I could talk to it Mano – Machineo.  She said that it does have a name but it wouldn’t make any difference since robots don't have feelings.    Well  doggies, that made me a bit anxious since we both had been talking to it for at least an hour through a keyboard

 I said no problem,figure it out and just hook up one of my bank accounts to the TD account so I could transfer money to it and give me a call on Friday, today, letting me know all was well in the world and that this robot didn’t have it out for me even If I didn’t know its name……… and I did felt guilty about not knowing it too.  She didn't call me back with the good news today so I called her.

She said that the robot was still being obstinate with me and my accounts, and I said no….. it was broke.  She said not really.   t linked hundreds of accounts for other people so it was just being obstinate when it came to me.  Well..... there it is.  This robot really is more human than machine because a machine is right or wrong, working or broken.... but not obstinate like a human.

She said I would have to send in a check like I always do and all would be well.  I told her that is what I had hoped I would never have to do again.  I could write the check, take a picture of it with my phone and send it to her by email attachment from my phone – just like I make deposits into this very same account at my bank.  She could print it out, if she wanted, and treat it just like a paper check that I used to mail to her.

Now I ran into something worse than an un-named, obstinate robot.  I ran into a brokerage policy glitch.  A policy made by, dare I say it, artificial humans that think they are smarter and more intelligent than robots.  She just couldn’t do what I asked.  Even though my bank could do a deposit with their digital, picture robot, she couldn’t use my printed out digital, picture check - even though it looked exactly like the one I wrote out and could have mailed.  But she said I could mail that very check to her and it would be deposited toot Suite - within 24 hours - no worries.

 I was starting to think this person was really 'the un-named' obstinate robot and didn't want to take a chance at further upsetting it by asking she was the robot.  She might be offended if she was and to go postal on me, hunt me down for extermination like a terminator – or worse steal all my money like a human identity thief.

 I was stuck deep.and nearly dead, in a robotic catch 22 that had to be my fault. I was worried so much, I bought some additional, terminator, umbrella insurance that this robot just happened to be selling on the side.  Lucy said to hang up the phone before it exploded since this probable terminator robot knew exactly where my phone was, right next to my ear,  though GPS.

So, I did, since I always do what Lucy says,  but I haven’t felt right about it since then either.  I am glad I’m covered with enough terminator, robot insurance to keep the wife out of the poor house should they track me down and do away with me or use me for their scientific, oddity experiments…… which really sounds like more fun than being dead.

Never forget that robots with Artificial Intelligence are still better and more useful than artificial humans who think they are intelligent – I’m sure of it now using myself as the perfect example.  Off to this week’s bake where the 7 sprouted grains were, oat , barley, Kamut, spelt, rye, Red and White wheat

This was another 5 hour from mix to into the CC  into and out of the oven SD bread with an overnight 14 hour bran and HE levain.  We did our usual autolyse, slap and folds, stretch and folds - 6 total on 20 minute intervals and then put it in a rice floured basket for a 2 1/2 hours of proofing in a new trash can liner.  It baked for 30 minutes total our usual way 450 F/ 425 F convection, half with the lid on and came out at 208.5 F.

The crunb came out very soft and moist,  It went nicely sour the next morning for a bread that wasn't retarded.  The kitchen was warm yesterday for the final proof and heat is better than cold when it comnes to sour  This bread tastes just like we hoped it would with 40% sproiuted grain - just delicioius but still a white bread.

Here is the formula

Levain- 12% pre-fermented 7 Sprouted grain bran and High Extraction sprouted flour, 100% hydration 2 stage 14 hour, overnight levain.

Dough

38% High extraction 7 sprouted grain flour

60% Albertson’s bread flour

2% Pink Himalayan sea salt

Enough water to make an 82% hydration overall dough

It sprang and bloomed OK.  Lucy says it was a bit over-proofed but she isn’t a robot so what does she know?

Lucy and I were talking about robots the other day.  I told her that I was pretty sure pets would be replaced by robots before people would be.  She thought about that and then said something truly profound.  She said I might be right.

No, that was not what was profound, but what amazed her about robots is that, even in their primitive stage today, robots with artificial intelligence are way better than artificial people who think they are intelligent.  I think she might be right about that too.  Then we started into Trans Humans where we do not agree on much at all and she is wrong about all of that as usual.

Monday was my daughter’s birthday, and like her Dad, she loves Indian food and is pretty much addicted to naan - especially garlic naan.  She loves Chicken Tikka Masala and I’m more of a hotter goat or lamb curry sort of guy.  I learned to make Indian food from a group of Pakistani Expat women who were in Saudi Arabia over 30 years ago – has it been that long?  Jeeze…. I feel a lot older than I am for some reason now.

I didn’t learn how to make a decent naan until a few years ago when I learned right here on TFL that you could make flatbreads on a gas grill.  Naan is an enriched yeasted flatbread that comes out perfect on the grill because it is supposed to have charred spots on it from the screaming hot Tandoori oven and the gas grill can get to 650 F and do the same thing……if you don’t walk away for even a second and the naan goes up in smoke.

Don't forget to have a salad with that Indian food

A robot would be perfect for this grill work and most grill work for that matter.  I want mine to make prickly pear margaritas too but that is another story.  My favorite naan is green onion, a touch of Indian spices and chili with some garlic but others aren’t so adventurous.  Since it was my daughter’s request on her birthday, it was CTM and Garlic Naan.  So, I made lamb stew for me the day before, it wasn’t a curry but close enough.

There are all kinds of naan out there - some with milk, cream or yogurt, some with butter or oil or both some without any, some have an egg and some don’t but most all have sugar in them.  Since the chicken in CTM is marinated in a very spicy yogurt sauce overnight before being skewered and grilled.

I put yogurt in this naan, with butter, oil, egg and sugar some fresh garlic and a larger pinch of instant yeast with enough water to get if to about 70% hydration. Word to the wise, if you are grilling naan you want to get some fat in there to keep it from sticking to the grates.   If you are making it in the oven or in a non-stick pan, you can get rid of some or all of the fats if you want. 

For this batch I took some of the dough flour and water and made a poolish while the rest of the flour was autolysing for 1 hour with the yogurt, egg and remainder of the dough water.  Since you don’t want elasticity and do want extensibility you want to use a flour that has lower protein and gluten like AP instead if bread flour – same with pizza dough.

We added the poolish and the sugar and did 50 slap and folds to get everything mixed.  For the 2nd set of 20 slap and folds we put in the softened butter and the oil in.  You always want to make sure the entire dough is well hydrated before putting in the fats.  The large clove of minced garlic went in for the 3rd set of 10 slap and folds.  Then 3 sets of 4 stretch and folds were done.  All the slapping, stretching and folding sets were done on 20 minute intervals.

Then it was shaped into a ball and placed in an oiled SS bowl for a 24 hour retard in the fridge.  We took it out 2 hours before we wanted to roll it out and put it on a heating pad to warm up and finish proofing.

We divided it into 6 pieces by eye with a dough scraper.  it takes about 300 g of flour in the mix if you are trying to get the recipes 6 naan - or up it for you needs.  I rolled it out pretty thin 3 times with a 5-minute rest in between each time to get it thin enough since the LaFama has a bit more gluten forming protein in it that most AP flours at 11.2% protein.

I did scrape the grill off and it is well seasoned so I didn’t oil it and it is a 4 burner one so I could od 2 larger sized naan at a time.  I heated the grill to 425 F and then turned it down to the lowest propane setting since my grill will hold 400 F at that setting.

I tossed them on, brushed the top with melted butter and then spun them at 1 minute.  At 1 ½- minutes I turned them over and brushed the grilled side with butter and then repeated the spinning at 1 minute more and took them off a half minute after spinning – 3 minutes total.  They were delicious as was the Chicken Tikka Masala and the Baby Girl was happy as pie.

Formula

Poolish -A big pinch of IY with 20% of the flour and a like weight in water.  Let sit for 1 hour as the Dough autolyses

Dough

80% Lafama AP

10% butter and sugar

2% oil and salt

5% yogurt

1 large clove of garlic minced fine for each 300 g of flour

Enough water to make 79& overall hydration

¼ stick of butter melted to brush on teach side while on the grill

 melted to brush on teach side while on the grill

We are in morning.  Crayola is discontinuing the dandelion color in their box of 24.  No color has been discontinued in over 100 years.  We think they hate weeds and shades of yellow.  As a Libertarian who has long fought for the legalization of weed, this comes as an especially heavy blow….. almost as bad as when Arizona did not pass recreational weed use last November.   Life is not fair but we will never give up!

Last week it was all about 3 and 13 and now that Lucy is back to normal, if there is such a thing, she was not to be outdone by a doofus like me so she upped everything 1 to 4’s and 14.  But, she was late in getting back to normal and started on this week’s bake so no sprouted grain this week.

She also upped the 5 grains from last week to 10 this week though and they were the usual ones; barley, buckwheat, oat, spelt, rye, red and white wheat, Kamut and emmer.  The seeds were all toasted but some of them were ground too, the brown poppy, flax and sesame seeds were ground coarse but the sunflower and pepitas were left whole.

The ground seeds were 4% each and the non-ground ones came in at twice that or 8 % each   So that makes 4 seeds and one of them is a grain, flax, so it technically really is an 11 grain bread but counting is not my strong suit and how many different whole grains in the mix only really matters if you need a label on it to sell it.  Don’t ever use seeds in bread unless they are nicely toasted to bring out the very best flavor they have.

The whole grains work put to 44.4% and the pre-fermented flour in the 3 stage, 10o% hydration bran levain was 14% with the sifted bran from the 11 home milled grains in the first stage and high extraction 11 grain flour was used for the other 2 stages.

The 2 starters were 4 g each of MNMF rye and NMNF wheat that have been retarded longer than Lucy can remember which could be anywhere from 15 seconds to 24 weeks but I’m guessing about 12 weeks based on what was left in both containers.

The levain was not retarded this week just like last week and the autolyse was short at 1 hour with the pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix, the overall hydration was 80%.  We did a quick 40 slap and folds to incorporate the wee beasties and then did 2 more sets of 8 slaps each and finished up the gluten development with 3 sets of 4 stretch and folds.

The seeds were added in during the first set of stretch and folds.  All this slapping and stretching is quite cathartic when done on 30 minute intervals so it isn’t at all difficult unlike being strip searched and questioned at the airport for 2 hours straight by TSA which was Lucy’s fault too but that is another matter.

At any rate, the dough was pretty puffy when we degassed it for pre-shaping and final shaping so it went straight into a rice floured basket, seam side down, bagged and put immediately into the fridge.  No since giving Lucy a razor to do any slashing on anything until she really settles down and doesn’t bite the twits at the airport……… even if commanded to do so by her master.

She was really a nasty girl when she found out I sort of hinted she was acting strange, even for her, and might be high on something or maybe smuggling heroin up her butt.  Well doggies, as Jed Clampett used to say, she will probably be pretty sore for a while but at least she didn’t pee, poop of puke on them and came away clean as a whistle without a criminal record, at least with the Feds.

After 19 hours in the cold we took it out of the fridge and it looks well proofed to the point of it really being over-proofed.  But since we weren’t going to slash anyway we just un-molded it onto parchment on a peel and plunked it into the hot combo cooker as fast as we could and into the 500 F oven it immediately went for two minutes before 16 more at 450 F.   Our normal steaming time turned out way too short.

When the lid came off we turned the oven down to 425 F for another 30 minutes of dry baking.   It bloomed and sprang underwhelmingly but browned up well.  We took it out of the heat at 208 F to cool on the rack.

The brie and pickled cherry tomato sandwich with melon and berries was so simple but tasty 

When you bake out of the fridge cold you have to remember that the dough is very cold. and will be slow to spring and you need to add 35% more time to your lid on baking for it to spring properly and the overall time to bake the inside will be much longer too -  in this case 35% longer.   The plus is that you will get a much bolder bake when you bake right out of the fridge.

 Have to wait on the crumb shot but we don’t expect much with the loaf not springing properly.  The crumb wasn't as open as it should be but wasnl't dense either.  The bread was very tasty and full of flavor.  All in all it was worth the effort.

Formula

Levain – 3 stage, 100|t% hydration, 14% pre-fermented bran levain using 11 grain high extraction for the last 2 stages

Dough

30% High extraction, 11 grain flour

28% LaFama AP

28% Albertson’s bread flour

80% overall hydration using RO water

12% toasted, ground; brown poppy, sesame and flax seeds

14% each pepitas and sunflower seeds

2% PH sea salt

With Lucy being on strike this week after she found out the FBI was surveilling both Hilary and Trump during and after the last presidential campaign.  She wanted to know if I was surveilling her and she did not like it, not one little bit, when I said I could not confirm or deny any ongoing investigations by the Master just like the FBI’s director James Comey can’t talk about his investigations or confirm or deny they are even going on.

She then said,that usually, that is the FBI rule but it seems Comey broke it by telling congress he was investing both of them at the same time while they were running for president.  I didn’t believe her at first.  I was thinking such a thing would be impossible and really stupid for an FBI director to do but all I do is bake bread once a week.

Since she seemed up on these things, I asked her who would have the power and authority to order the FBI director to do such a thing.   She said he worked under the Attorney General Loretta Lynch.  She went on to say both Lynch and Comey were appointed by President Obama so, he too could tell Comey to investigate anyone he wanted by any means.  I told Lucy I really didn’t care about spies, political intrigue and dirty tricks …… but I would be sticking to my rule of telling no one if I was investigating them or not and play Sargent Schultz by claiming to know nothing about anything .......which would right most of the time.

Lucy immediately went on strike by refusing to give me any help at all in the kitchen or provide me recipes and started to picket her pantry to keep me out.  The last straw was she hid my new Cox Contour TV remote control which I just got and don’t really know much about or how to use either. 

Now I was starting to get a little hot because it looked like she had been planning this for some time.   To be so organized and ready to make my life more difficult than she normally did looked premeditated if you ask me.  But, I cooled off just enough to tell her that my investigation wasn’t so important, nor likely to destroy completely, the possible first women ever president’s campaign - right before the election – twice.  That had to surprise everyone - especially Hilary.  Nor was it anywhere close to trying to bring down a newly elected president’s administration 50 days in ...like the FBI seems to be doing right now.  I am forced to pay attention to such nonsense and can't help but to notice it since it is as plain as the big honking nose on Lucy's face.

This really ticked her off.  Being totally brazened by the FBI, she started a hunger strike, refusing all food llike she was some kind oif prisoner or something.  Well now, this brought a smile to my face.   I told her we were out of her food anyway so her timing for me not needing her food anymore was perfect........ and made my life easier by far…… at least twice a day.

Now she is threatening to riot and burn the house down.  Jeeze!  I thought her mother was a nutso, knife wielding Sweed but her bone didn’t fall far enough from the badger hole it seems.  Now I have to sleep with 1 eye open and one hand on her backside just to make sure she doesn’t torch the place killing us all out of a misguided moral compass - or just plain spite.

That is where we are now so it is time to get on to this week’s baking.   Needless to say, this week’s bread had to be easy since I had to figure it out on my own.   My brain hasn’t worked at all since I retired 8 years ago and is quite muddled after all the beer, wine, shots and margaritas over those years - especially today.

So, if you were expecting something ‘Lucy like’ this week….. you are as out of your mind as James Comey.  He has to having bad dreams about Leavenworth prison since he is the low guy on the totem pole and the likely scapegoat since somone has greased it up pretty well.  After being in Lucy’s doghouse all week ……I can relate – poor guy. Sorry,  I digress

.

The bread is what Lucy would call a simple 13.  No sprouts, 100% hydration, 13% pre-fermented, bran, 5 grain, 3 stage levain built from 10 g of NMNF rye starter.  Since I am a doofus when it comes to these things and pretty used to just doing as Lucy tells me, I didn’t even start this levain until 8 PM yesterday.  The 2nd stage at midnight was followed by 3rd stage at 7 AM this morning.  Instead of using this levain fully ripe, I put it into the autolyse 2 hours after the 3rd feeding.  It was very young for us old timers but in it went when it had risen about 25% or so.

The 5 whole grains were also a whopping 13% and made up of equal parts of Kamut, red and white wheat, rye and spelt.  These are our 5 go to grains for just about any bread as a starting point but this one was especially light and more white than usual.

Since I couldn’t get my act together, the autolyse, with the pink Himalayan sea salt sprinkled on top, was only 30 minutes.  There wasn’t any bran and little whole grains to begin with and 30 minutes I thoiught was plenty but what do I know .......and Lucy isn’t barking orders for once in her life.  All of the rest of the flour was Albertson’s bread flour - including the non bran in the levain.

We did s3 ets of slap and folds and 3 sets if stretch and folds all on 20 minute intervals, pre-shaped and shaped the dough into a squat oval and paced into a rice floured basket, seam side up.  We bagged it in a new trash can liner and left it for 2 ½ hours on the counter to final proof. With the oven pre-heated to 500 F and the combo cooker inside.  See, I’ve learned something useful from Lucy over the last 5 years!

Unmolded onto parchment on a peel, slashed once down the middle and into the CC it went and right back into the 450 F oven between the two stones for 18 minutes of steam.  Then the top came off for 12 minutes of dry convection heat at a further reduced 425 F.

When it was done to 210 F on the inside, the bread had bloomed and sprang well enough but for some reason it wasn’t as dark as usual for a 210 F bread of this size, bake temperature and time in the heat.  We will have to wait for breakfast tomorrow to see the inside.

Lucy had built a new fig yeast water 3 weeks ago using rehydration liquid but I built another one from scratch last week too.  The new one is what was used to make this batch of YW cinnamon rolls or, as they say in England - Chelsea Buns.  The preferment was 25% preferment flour at 100% hydration using the fig yeast water that was allowed to sit for 6 hours. 

The dough was enriched with 10% butter and sugar each but it was unusual because no milk or egg was in the mix.  The softened, room temperature butter was not added until the dough was hydrated and the sugar mixed in using slap and folds. All the flour was Lafma AP.  After 2 more sets of slap and folds, all on 30 minute intervals, the dough was rolled out and 20% softened butter was spread on first followed by brown sugar, chocolate chips walnuts and dried cranberries.  No snockered fruits this time,

After rolling up and cutting it into 8 pieces, they were put into a sprayed Pyrex pan for proofing.  In 5 hours they were fully proofed, Yeast water is pretty slow and new ones are even slower.  The tops were brushed with milk and put into a 350 F oven for 22 minutes until brown.  I brushed them again with milk when they came out of the oven and then spread on a cream cheese, powdered sugar and lemon juice glaze.

These were killer if you ask me but one of the girls didn’t like the walnuts and the other didn’t like cranberries  - even though the other one asked for each of them to be in the middle.  Lucy didn’t get any because she was on her hunger strike.  Not getting her treat  haced her off even more so there is no telling what she is upt o now.  The girls only had one each since they didn't like what th other wanted.  That left me with 6….. and they were gone in a flash.

I’m not having much luck with any of the girls this week even with cinnamon buns as bait.   Very high maintenance -  all of them but, if I get 6 of these sweet buns as a result, we will try to make it the norm around here.  Happy baking.

With a corned beef; making, soaking and smoking going on for the big day, we don’t have a lot of time to mess around with this week’s sprouted sourdough.  Lucy wanted to do Ballymaloe’s SD brown bread  which would have been perfect and we really like it, but that takes more time than I wanted to spend rounding up all the stuff that goes into it.  Plus, what we need in the freezer is a white bread.

So, we whipped up a 20% sprouted 5 grain SD at 78% hydration using a 10% pre-fermented bran and high extraction sprouted, 2 stage, 100% hydration, levain where the sprouted bran was the first stage.  The 5 sprouted grains were red and white wheat, Kamut, spelt and rye.

We didn’t have time to retard the levain once I was built and it went straight into the 1 hour autolyzed dough flour made up of equal parts of LaFama AP and Albertson’s bread flour that had the 2% pink Himalayan sea salt sprinkled on top.

We immediately did 50 slap and folds to get everything mixed together and then did 2 more sets of 6 slap and folds and 3 more sets of 4 stretch and folds al over 30 minute intervals.  We just left the dough in the counter and covered with a stainless-steel mixing bowl between sets.

After a pre-shape and final shape, we dropped the dough into a rice floured basket for a 12 hour overnight retard in the fridge.  We took the dough out of the fridge and fired up the oven to 500 F with the combo cooker inside.  When the oven was ready we unmolded the dough onto parchment, on a peel, slashed it tic tack toe style, dropped it in the CC and then put into the oven between the two stones.

We baked it at 450 F for 18 minutes under steam and then removed the lid and continued to bake for another 6 minutes at 425 F convection before removing the bread entirely from the CC and placing it on the bottom stone to finish baking – about another 6 minutes until it hit 208 F in the inside.

It had risen bloomed and browned well in the oven but we will have to wait in the crumb shot when we make some kind of  sandwich for lunch.  Well no sandwich for lunch but we did have some Irish stew that needed sopping up and this bread was perfect.for doing so.

The crumb was so soft we almost couldn't cut it at all.  We really had to squish it down to get the bread knife to take hold.  The crust was still crispy and had not gone soft yet so it was still warm in the middle.  This bread is delicious and the perfect SFSD white bread to sop up some fish stew made famous there.  You an't go wrong with this recipe.

Formula

Levain

10% pre-fermented sprouted bran and high extraction, 2 stage, 100% hydration levain

Dough

10% High extraction sprouted 5 grain

40% Lafama AP

40% Albertson’s bread flour

78% overall hydration

2% pink Himalayan sea salt

Steven Hawking came out this week to say that humanity is doomed.  He says that we will kill ourselves by letting our future robots, that we create, take over the world and kill us off because……. we are too stupid to stop it.  My question is - Where has he been?  People have been predicting this and writing extensively about it for decades – not to mention all the movies made about it.

This morning I was watching a burger flipping robot in Japan on the business channel and a concrete house being 3D printed in 24 hours in Russia.  Just think what jobs those fools in Silicon Valley are working so hard at doing away with next.  I predict that the very first Trans Humans will be found in Silicon Valley.

Oddly, once all the jobs have been replaced by robots and people dwindle away…. there will be no need for the human job doing robots we created – unless the robots think of something else for them to do.  Something nefarious I am sure.  Maybe they will save other worlds from living beings who are destroying their plants too.  Aliens everywhere better watch out for our robots….. who will be searching the galaxy looking for them …….to save their planet from them.  

All I can say is, I can’t wait to see the robot that can handle a 70% rye, 30% sprouted 6 grain dough at 90% hydration – no more Lucy or any other Baking Apprentice 2nd Class needed ever again.  I told Lucy that no people means - no pets.  You can bet that pets are going to be gone long before we are once robots refuse to feed us.  Now I feel a lot better leaving a $20 trillion national debt to my 25 year old daughter with no job to pay it off – Whew!  It was keeping me up at night.  Off to bread baking this week.

With Purim coming up Lucy whipped up a few hamemtashen using an enriched bread dough found here that was retarded for 48 hours.  Inside the Jewish Bakery has a.  We made 3 kinds. Black raspberry, blueberry and ginger, strawberry and banana and finally fig spread.  These are not the pie dough kind of hamentashen.   Using half the dough, we made a fig, pistachio and pepita roll up cocktail loaf that we plan on using for French toast this weekend.

We also made the Westphalian rye bread described above.  It has a bran 6 grain, 2 stage levain made from 10 g of NMNF starter.  The sprouted grains were: red and white wheat, rye, spelt, Kamut and barley.  It also had Black Toad beer, a whole 12 fl oz bottle for most of the dough liquid.  For additional dark color Lucy added some espresso powder, cocoa, molasses and barley malt syrup.  Ahe also put in some walnuts, figs, prunes and caraway seeds.

We autolyzed the dough flour and liquid for 1 hour and then did folding in the bowl and slap and folds on half hour increments to get the add ins mixed in well.  2 ½ hours after mixing by hand we dumped it into an oiled Oriental Pullman pan and let it rest for an hour before putting it into the fridge for an 8 hour cold retard.

When we took it out of the fridge it had not risen one iota since it hit the pan 9 hours before.  We figured it would be a very long day waiting on this bread to rise after being so cold for so long.  Once it was warmer outside than in the kitchen, we took the bread there to warm up faster and finish proofing it was supposed to be over 80 F today.

After 8 hours of warming up and proofing we had to get it in the oven before the wife got home so in it went ready or not.  I estimated it had risen about 80% - not too bad but it wasn’t cracking on the top either.

We decided that we would bake this one a bit different.  We brushed the top with the rehydration liquid to stick some pepita seeds to it, slid the lid on and put it into a cold oven and then turned it on to 450 F.  Instead of steaming for 20 minutes we steamed for 15 minutes after the oven hit temperature.  Then we took the lid off and continued baking 50 minutes at 385 F.  Then we took the bread out of the an and baked it on the rack for another 10 minutes until the temperature read 202 F.

We will have to wait for 24 hours to see what the inside looks like.  This is some kind of yummy rye bread.  Open and moist on the inside and powerfully delicious.  A slight sweetness and subtle caraway aroma and taste.  Tis bread can stand upt to any powerful filling or be perfect toasted with a schmear for breakfast.  It is a meal in itself.

Nothing like a nice grilled shrimp, grilled: red onion, orange and red bell pepper, poblano pepper, crimini and button mushrooms, green bean, broccoli, asparagus, grey squash, sausage, bacon, hot pepper jack, Parmesan and goat cheese fritatta.

Recipe

SD Levain

100% hydration, fresh milled, 12% sprouted, pre-fermented bran & high extraction, 6 grain flour, 2 stage levain using 10g of NMNF rye starter that was retarded for many weeks

Dough

18% sprouted, 6 grain high extraction flour

70% Fresh milled, whole grain rye.

90% Black Toad beer, 1 bottle, and a splash of water to get it to 90%

10% each black mission figs and prunes dry weight -  rehydrated and water squeezed put

10% walnuts

4% caraway seeds

2% each cocoa, espresso, barley malt syrup and molasses

2% Pink Himalayan sea salt.

This bread is 30% sprouted whole grain, 100% whole grain and 76% rye.

Lucy reminds us to have a salad now and again - like every day!

She is a cutie!

Lucy wanted to get back to her roots this week and she wanted to use something that has been on her pantry for a while collecting dust.  She was particularly upset about environmentalists saying that pets are totally not necessary and all they do is contribute greatly to global warming for no justifiable reason.

She really was really ticked off that pets, unlike livestock, don’t feed people, outside of North Korea, so they have no environmental redeeming quality at all – nada – zero.  So, she wanted to get back in her comfort zone before environmentalist rounded up all the pets and shipped them off to North Korea to await their environmental payback from the truly hungry.

I told her that I had heard that large pets like horses and St Bernard’s would be the first to go so she had at least a couple of more weeks of happy time before she was ground up into people food that the poor children of North Korea need so badly.  Knowing that her bread ingredient hoarding time was limited, she finally coughed up some of her more expensive add ins like dried cherries and pecans.  Next week I might get some gold foil and foie gras!

Back to this week’s bake.  Lucy specified 11 sprouted grains that amounted to 50% of the flour in the mix with the rest being Albertson’s bread flour – no less expensive LaFama AP this week.  The 11 sprouted grains were the usual suspects; red and white wheat. buckwheat, barley, oat, spelt, rye, emmer, einkorn, Kamut and quinoa.

The 100% hydration, 2 stage, 12 hour levain was made from 10 g of NMNF starter with the bran from the sprouted grains being the first stage.  The 2nd stage was the HE sprouted 11 grain.  Total pre-fermented flour came in at 12%.  The levain was not retarded this time but the dough flour was autolysed for 45 minutes with enough water to get the overall hydration up to 85% - and the PH sea salt sprinkled on top.

Once everything came together we did our usual 3 sets of Slap and folds and 3 sets of stretch and folds on 30 minute intervals with the add ins going in during the 1 set of stretch and folds.  The dough was pre shaped and shaped into an oval and placed in a rice floured basket and into the frode for a 12 hour retard.

When the dough came out of the fridge the next day, we let it sit on the counter for 1 hour before heating up the oven to 500 F with the combo cooker inside.  When the oven was at temperature plus 15 minutes.  We unmolded the dough onto parchment on a peel slashed it twice and slid into the combo cooker for 18 minutes of steam after turning the oven down to 460 F.

The lid came off and the bread was baked for 6 more minutes at 425 F convection.  The bread was then taken off the bottom if the CC and placed on the bottom stone for 11 more minutes of baking.  The bread read 207.5 F when it was removed to the cooling rack.

It bloomed, browned and sprang well enough but we will have to wait on the crumb shot till later.  The cherries really come through with a bit of tartness to go with the background.  Very soft moist and fairly open for a bread like this one.   Just delicious.  Made some fine toast with a schmear of salmon, onion cream cheese.  Have another salad with this fine loaf of bread

Formula

Levain–100% hydration, 2 stage, 12 % pre-fermented 11 sprouted flour, bran levain using 10m g of NMNF starter

Dough

38% HE 11 grain sprouted grain flour

50% Albertson’s bread flour

Water to bring the overall hydration to 85%

2% PH sea salt

12.5% Dried Cherries

10.4% Pepitas

10.4% Pecans

This week’s smoked meats included the usual sausage, chicken thighs and pork ribs but Lucy threw in a 3 pound chuck roast that was on the thick side too. Normally we would smoke a pastrami, corned beef or brisket but they are ridiculously expensive and Chuck roast is half the price.  She wanted to see if this usually slow braised meat could be smoked and pulled like a pork shoulder

She also wanted something to celebrate the Dow crushing 21,000, which it did this morning – about a month after it crossed 20,000 on January 25th.  This the fastest 1,000 point rise in Dow history – quite an achievement although a 1,000 point rise was only 5% and quit unlike the % rise it took to go from 1000 to 2,000.  Some of us are old enough to remember the Dow closing at 837 in 1974 and then 10 years later also closing at 837 in 1984.  Those were not great investing years and called ‘The Lost Decade.’

But we are celebrating today because the pulled beef turned out great and it on[y took half the time in the smoker as the brisket too at 6 hours to h=get to 195 F!  So, we needed some buns quickly and they had to be good so instant yeast, sugar, butter and Half and Half seemed to be the way to go in Lucy’s mind bit then she tossed in some potato flakes to make them potato buns.

After a slap and fold mix per the recipe below, we did the usual slap and folds to get it all incorporated and then did 2 more sets of 8 all on 30 minute intervals.  Then we did 3 sets of 4 stretch and folds,  We let the dough ferment for a while to let it puff up before shaping into thin buns and letting them proof for about an hour  We washed them with half and half and then slid them on the bottom stone at 400 F for 12 minutes before turning the oven down to 350 F for another 12 minutes.

They browned up very nice and we brushed them with half and half when they came out of the oven to keep them soft and put a shine on them.   It was 5 hours from start to finished baking.  These rolls are delicious and were perfect for the pulled beef sandwiches.  These are our go to fast buns and we make them in SD too using 15% pre-fermented flour in the 3 stage, 12 hour NMNF levain – if you want them to be done in 5 -6 hours you have to use 30% pre-fermented flour and have the levain built before you start counting the hours.

Mix everything except the salt & butter for 30 minutes before adding in the left outs.

100% LaFama AP with 2 pinches of instant yeast

14% egg

10% Potato flakes

10% Non-Fat Dry Milk Powder

17% unsalted Butter

65% Half and Half

2% salt