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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

After the two bakes of milling farro, whole wheat and spelt for whole grain breads that had sprouts, scalds and seeds in and on them where the milled flour was so beautiful to look at and great to work with at 90-100% hydration, we thought we would do something we rarely do…… make a white bread that had nothing in or on it!

 

My apprentice thinks I am nuts so there is nothing new there but she will need to be watched closely today as I try to finish up this bake without it being DaPumperized or something worse.  Since this wasn’t going to be a whole grain bread we were shooting for 80% hydration.

 

We have been extracting around 75% from the sieve after milling and then feeding the entire sifted out portion to the starter to make the levain.  Since we were not using the sifted out 25% portion for this bake the levain was fed the  75% white flour left over from the sift.

 

To say this was white flour is a little deceptive as it was a beautiful tan color with brown specks of bran.  It looked every bit like a rich whole wheat flour you might get from the grocery but with a more rich and deep tan color.  We milled it in the Krup’s coffee grinder as usual so the grind wasn’t as fine as other home mills might produce but the bread doesn’t seem to mind.

 

Our 80 g of 66% hydration stiff storage starter was down to 50 g after the last two Friday bakes so it was 3 weeks old in the cold.  After this bake we will feed it some of the 25% sifted bran and bits from this bake to get it back up to 80 g.

 

We did a 3 stage build as usual with our multigrain SD starter.  The first two stages were 3 hours and one hour for the 4th stage when it had risen 25% we refrigerated the levain for 24 hours to increase the sour.  When we took it out of the fridge the next day we allowed it to finish doubling - about 3 hours.

 

A nice breakfast with 2 slices of this bread and one from April 8th I pulled out of the freezer - just as good as when it went in!

The dough flour was autolysed without salt for 1 hour, less 10g of water, which was used to soften the Pink Himalayan sea salt.  After the autolyse and the levain came together we did 1 minute of slap and folds to mix and let the dough rest for 10 minutes.

 Salad for dinner

We then squished the salt water through the dough with our fingers squeezing the dough.  We had started the 10 minutes of slap and folds at 75% hydration.  We thought this white bread would be like others we have made, but since the flour was fresh, we had to start adding the water.

 The peach crisp looks like the chorizo mac and cheese.

After a minute of slapping and folding we added 12g of water squishing the dough through the fingers and continued to do so every minute until the dough was a little on slack side.  We ended up at 91% hydration and the dough came together and the gluten developed well but it wasn’t at all stiff.

 

We then did 3 sets of S&F’s on 20 minute intervals to further develop the dough.  After the 3rd set, we let the dough rest and bulk ferment for 1 hour.  We then pre-shaped the dough as a batard, haven’t done one for awhile, and then did the final shape 15 minutes later.  Into our new 75 cent Goodwill basket, which was lined with a cloth and rice flour, it went.

 

It being summer, we only let it sit on the counter for 15 minutes before going into the 38 F fridge for 16 hours.  The next morning we fired up Big Old Betsy (BOB), since it was cold at 85 F and raining at 7 AM.  Plus, with the batard shape being 15” long it was 1” longer the max for the mini oven.

 

BOB was preheated to 500 F with 2 of Sylvia’s steaming pans with towels and a 12” CI skillet full of lava rocks, all half full of water, placed on the bottom rack when BOB hit 450F.  After reaching 500 F we let the oven bake away for 20 more minutes until the 2 stones, top and bottom, caught up.

 

We un-molded the bread with parchment covered peel, slashed it badly with a dull paring knife and onto the bottom stone it went for 15 minutes of steam.  I wanted to turn the oven down to 475 after 2 minutes but my apprentice forgot.  Thankfully BOB runs 25 F low so it baked with steam for 15 minutes.

The steam came out and we turned the oven down to 425 F, convection this time.  After 5 minutes we rotated the bread 180 degrees and in 5 more minutes it tested 205 F.  The bread was removed to the cooling rack after a total of 25 minutes in the oven.

 

promised my daughter Pho for lunch.- delish! One of our favorites is this chicken, pork an seafood Pho.

The bread did bloom as it spread some and it browned with some small blisters.  The mini would have done a much better job.  The 25 F too high a heat setting for 15 minutes didn’t help much.  We will have wait for the bread to cool to see how the crumb turned out.  I would expect it to be more open than the whole grain version with seeds and scald - you never know since they proofed the same volume.  As it turned out the crumb was slightly more open with some larger holes but nothing like we thought we night get.  It was glossy, soft and moist .  Had it plain, toasted and toasted with butter all were good like a fine whole wheat bread.  It is a good bread but not as good as the whole grain version with seeds, sprouts or scald.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.26%

Whole Farro

5

9

18

32

6.96%

Whole Wheat

5

9

18

32

6.96%

Whole Spelt

5

9

18

32

6.96%

Water

15

27

29

71

15.45%

Total

45

54

83

182

39.61%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

104

22.52%

 

 

 

Water

79

17.08%

 

 

 

Hydration

75.85%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.78%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

119

25.90%

 

 

 

WW

119

0.00%

 

 

 

Spelt

118

25.68%

 

 

 

Dough Flour

356

77.48%

 

 

 

 

 

 

 

 

 

Salt

8

1.74%

 

 

 

Water

356

77.48%

 

 

 

Dough Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

460

100.00%

 

 

 

Water

435

94.56%

 

 

 

T. Dough Hydration

94.56%

 

 

 

 

% Whole Grain Flour

0.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

90.99%

 

 

 

 

Total Weight

920

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

3

0.65%

 

 

 

Red Malt

3

0.65%

 

 

 

VW Gluten

12

2.61%

 

 

 

Total

18

3.92%

 

 

 

dabrownman's picture
dabrownman

In our quest for the ever better pizza dough, this time we went with cherry yeast water and a pinch of ADYfor the levain using durum semolina and AP for the flour.  It was built over two 4 hour stages and then mixed with the dough flour, that had been autolysed for 1 hour water, salt and water. 

We did 10 minutes of slap and folds before 3 sets of S&F's on 15 minute intervals before being retarded for 12 hours in the fridge.  We took it out of the fridge 4 hours before we wanted to bake with the 1st hour being outside in 105 F heat to make sure it warmed up fast as it only grew 30% in the fridge.

It did press out very nicely and we let it rest half way through.  Since it wasn't rolled paper tin like our normal crusts it ended up being a little thicker but since were baking this on the gas grill outside we thought a little thicker wouldn't hurt at all and we were right about that.

As is our usual, we docked the dough with a fork and brushed Mojo de Ajo over the entire crust to give it that garlic flavor. We didn't put fresh rosemary and sun dried tomato in the dough like we usually do either. 

 

We preheated the stone on the grill for 30 minutes before starting to form the first pizza crust and the grill was was at 500 F when we put the first crust on the stone to par bake for  3 minutes before it was removed to pile on the sauce and toppings.

After returning the pizza to the grill we baked them another 6 minutes rotating them on the stone after 3 minutes.  The first pizza, the one my wife built, was on the grill 2 minutes longer (8 after toppings were put on) since I figured that the stone wasn't as hot as it should be but she said the crust was too crispy for her even though the crust wasn't burned anywhere top or bottom.

The toppings included store bought mild Italian sausage and pepperoni for the meats, mozzarella and Parmesan for the cheeses, Fresh hatch green chilies and red peppers for heat and color, caramelized red onion and mushrooms, kalamata olives and green onion with fresh basil for garnish.  Not as home made or extensive as our usual but still a plentiful load when piled on.

This crust baked up very crispy with dark splotches on the bottom side.  There was not a millimeter worth of sag in the pieces once cut and not much when complete cooled.  The crunch when talking a bite was just testament to how well the crust baked up,  The semolina added a hint of sweetness with no sugar in the dough.  All in all, I give this crust an 8 out of 10,  Not the best tasting or as open and puffed up as some but it is the the best of the crispy by far.

If you like soft, thick crust,  folded over, floppy NY style pizza.... this crust is not for you.  It was stormy at he sun's setting last night and it rained hard for many hours after it set  We need the rain so badly, I will gladly give up a beautiful sun set for it.

 Formula

YW and Pinch of YeastBuild 1Build 2Total%
Pinch of ADY   0.00%
Durum Semolina25255013.33%
AP25255013.33%
Water0505013.33%
Yeast Water500013.33%
Total10010015026.67%
     
YW % of Total29.06%   
     
Dough Flour %  
Durum Semolina379.87%  
Corn Flour256.67%  
AP21356.80%  
Dough Flour27573.33%  
     
Salt82.13%  
Water19050.67%  
Dough Hydration69.09%   
     
Total Flour375100.00%  
Total Water and YW290   
T. Dough Hydration77.33%   
     
Hydration w/ Adds77.33%   
Total Weight689   
     
Add - Ins %  
Olive Oil164.27%  

 

dabrownman's picture
dabrownman

This bread is similar to the one we made two weeks ago that was whole wheat, spelt and farro.  We milled the grains and fed the 25% sifted portion to the starter to make the levain - last time we had a 78% extraction.  My starter doesn’t seem to mind these slim pickings.

 

We upped the hydration from 90% to 100% this time since the dough was working so well the last time.  We love the 75% extraction flour so much we will have to make plain bread out of this beautifully tanned flour mix to see what it tastes like as tan bread.  No unbleached store bought flour can compare to this beautiful flour.

 

Instead of making a boil out of the berries for this bread, my apprentice found, in the freezer, a gruel made up of various grains, beans and lintels that we had liked in the Ezekiel bread so, we used that instead for the chew in the crumb.

 

Since the boil was smaller than we wanted, we upped the toasted flax and sesame seed add in mix trying to compensate.   We lowered the salt, Toadies, red and white malts and the VWG a little bit too.   We panned this one up and put some sesame and poppy seeds on the outside to make it stand out.

 

We did our usual 3 stage levain build from out WW and Rye 66% hydration starter that had been refrigerated at least a week.  We continued our recent practice of a 24 hour levain retard after the 3rd feeding. 

 

We did a 3 hour autolyse of the dry ingredients and sprinkled the salt on top so we didn’t forget it.  12 minutes of slap and folds were the rule after the autolyse and the levain came together.   3 sets of stretch and folds were used  on 15 minute intervals where the gruel and the seeds were incorporated on the first one.

 

After starting out as a pretty wet glob, it did come together nicely but was still pretty wet.  Since it is summer, we didn’t let the dough ferment on the counter but put it directly into the fridge after placing it in an oiled bowl where it withstood the cold for 16 hours well and nearly doubled..

 

After letting it warm up on the counter for 45 minutes the next morning we shaped it while still cold into a loaf and pressing the white and brown poppy and sesame seeds into the top of the loaf before  panning it.   Anywhere around 1,000 g seems to be the right size for my large loaf pan that was sprayed with canola oil before the dough was loaded in.

 

After 2 3/4 hours of final proof on the counter in a used trash can liner, it had doubled and was ready for the mini oven that was preheated to 500 F.  We prepared 2 of Sylvia’s steaming cups, with dish rag inside and half full of water, in the microwave.

 

We like this set up with a streaming cup in back and one in front because it centers the tin right in the middle of the mini oven where the bread is not over the bottom coils nor under the top coils so  burning from being too close to the coils is reduced.

 

After 2 minutes under the heat we reduced the temperature to 450F and continued to steam for another 10 minutes.  We removed the steam and turned the oven down to 425 F - convection this time.  5 minutes into the dry bake the tin was rotated 180 degrees on the rack.

 

At the 10 minute dry baking mark we removed the bread form the tin, rotated it 180 degrees again and continued to bake right on the oven rack rotating every 5 minutes until the loaf hit 205 F on the inside when it was removed to the cooling rack -  a total of 23 minutes dry baking and 12 minutes of steam for 35 minutes total.

 It didn’t burn on the top but browned up nicely instead - something you have to watch closely in the mini oven.  The baked seeds on the surface made the kitchen smell terrific. The crumb turned out very open of a 100% whole grain bead.  It was very moist and soft .  The crust hasn't gone totally soft as it cooled either.  This might be the best tasting bread we have ever managed to bake.  This fine bread has a very deep wheat flavor and aroma.  The seeds really made the crumb and crust tasty.  This bread has a great tang that should get better tomorrow.  We cant stop eating this bread and have tasted this bread bread toasted with butter, plain and on a sandwich.  All were just terrific.   

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

4.74%

Whole Farro

5

10

18

33

7.82%

Whole Wheat

5

10

19

34

8.06%

Whole Spelt

5

10

18

33

7.82%

Water

15

30

55

100

23.70%

Total

50

60

110

220

52.13%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

110

26.07%

 

 

 

Water

110

26.07%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

20.62%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

104

24.64%

 

 

 

WW

104

0.00%

 

 

 

Whole Farro

104

24.64%

 

 

 

Dough Flour

312

73.93%

 

 

 

 

 

 

 

 

 

Salt

7

1.66%

 

 

 

Water

348

82.46%

 

 

 

Dough Hydration

111.54%

 

 

 

 

 

 

 

 

 

 

Total Flour

422

100.00%

 

 

 

Water

458

108.53%

 

 

 

T. Dough Hydration

108.53%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds & Boil

100.00%

 

 

 

 

Total Weight

1,067

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

3

0.71%

 

 

 

Ground Flax & Sesame Seeds

59

13.98%

 

 

 

Toadies

15

3.55%

 

 

 

Red Malt

3

0.71%

 

 

 

VW Gluten

15

3.55%

 

 

 

Total

95

22.51%

 

 

 

 

 

 

 

 

 

Berry Boil

 

%

 

 

 

Whole Grain and Bean Boil

85

20.14%

 

 

 

 

 

 

 

 

 

Weight of mixed grain and bean boil is the sieved wet weight

 

 

dabrownman's picture
dabrownman

when trying to post to my blog the site blows up and says a problem with internet explorer caused the page to close.  This has happened twice this morning.  The time I had selected all and copied it to my clip board but when I went to repaste it - it too was gone!    Very frustrating Floyd.   Now it blew up again immidiately after I posted this.

dabrownman's picture
dabrownman

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

3/13/2013 - 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

 

2012 The Fresh Loaf Dabrownman’s Blog

 

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

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

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

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

2/3/2012 - Make your own Greek yogurt

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

2/4/2012 - Raspberry SD Pancakes

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

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2/24/2012 - teketeke Bread

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

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

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

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

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

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

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

3/12/2012 - Tartine Everyday Rustic Country Sourdough

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

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

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

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

3/23/2012 - Making Red Rye Malt

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

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

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

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

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

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

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

4/10/2012 - Retarded Super-Grain Challah

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

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

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

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

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

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

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

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

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

5/2/2012 - Yeast Water Fake Pretzel Rolls

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

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

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

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

5/12/2012 - Banana Bread Cake

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

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

5/16/2012 - Having the daughter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/15/2012 - Happy Rosh Hashanah!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11/14/2012 - Not So Stollen

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

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

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

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

11/27/2012 - A Chacon for Eric

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

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

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

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

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

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

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

 

 

dabrownman's picture
dabrownman

We decide to use some left overs for this bake from the last bake of hot dog buns.  The left overs were the pickled onion, red pepper, tomato and poblano toppings that we added some kalamata olives too and then caramelized the whole mix to get rid of the moisture, add a roasted flavor and send this bred further down an Italian path.

 

Oddly, the sifted bran, that was fed to the starter to make the levain, started out much darker than the remainder of the sifted flour used to make the autolyse.  But when they finally came together, the levain on the left was much lighter in color than the autolyse.  Very strange!

To this 100% whole multi grain bake we added some barley to the usual whole grain mix of spelt, rye, wheat and farro.  Since we ground all the grains for this bread in the tiny Krup’s Coffee mill, we were able to sift out 22% from the rest of this fine flour and used it to feed the levain for this bake.

 

That way the bran and other bits were in the wet the longest at 36 hours to get them soft and less likely to cut any gluten strands.  Plus, they instantly make the bread 100% whole grain again and we made sure to get the hydration to over 100% this time too after our last 90% hydration bake.

 

We added a large boiled whole barley component, Toadies, ground flax and sesame seeds, red and white malts were added along with just enough VWG to make sure we got some rise out this gluten deficient grain combination.  To top it off we added some shredded parmesan making sure that the Italian base was confirmed.

 

We didn’t know if our fridge maintained, mixed grain, SD starter would like being fed the 22% sifted out portion of the grain so we increased the seed by 5 g to 15g for this bake.   The levain ended up being 15% of the total weight of the dough and it performed as usual.   We refrigerated it for 24 hours after the levain had risen about 25% after the 3rd feeding to increase the sour.

 

You can see the poke test and the cracking on the bottom of the loaf.  Time for the oven.

When we removed the levain from the fridge to finish it’s doubling after the cold, we started the 3 hour autolyse with everything except the levain, salt, seeds, caramelized pickle mix and boiled barley.

 

Once the levain hit the autolyse we mixed it briefly using a spoon for 30 seconds and immediately knew this dough was going to be a problem and way, way over hydrated.  The last dough was great at 90 % and 100% hydration would have been fine but this dough was different

 

It had less wheat flours with the addition of rye and barley.   These changes made the dough very sloppy.  We let the mix sit for 20 minutes after sprinkling the salt on top.  We then did our usual 10 minutes of slap and folds where the dough barely came together.

 

Our rule is, if 10 minutes of slap and folds don’t do the trick then we add more flour.  To keep it in the Italian range our flour of choice was some whole Desert Durum.    We used some to get the sticky dough off our fingers after 10 minutes.  We let the dough rest for 10 minutes and then did 5 more minutes of slap and folds using Desert Durum to get the dough off our fingers once again and allowed the dough to rest for 10 minutes again.   

 

We then did 3 stretch and folds 20 minutes apart to incorporate the boiled berries and seeds on the first one, the caramelized veggies and Parmesan on the 2nd one. It’s like bruschetta on the inside!  By the end of the 3rd one then add ins were thoroughly incorporated.  We then let it ferment for 20 minutes before retarding it for 16 hours in the fridge.

 

Breakfast and lunch on bake day

It rose well in the fridge if you consider 30% volume increase well and we let it rest for 30 minutes on the counter before shaping it into something you might find in Altamura if they do Fendu there.  The bread only had 4 g or durum in it but was still plenty Italian enough.

 

It was so slack it probably should have gone into a pan but we shaped it as a Snails with Tails chacon for the final proof with the fendu fold split in the middle in bottom of the basket between the snails.  The last bake was very weak when it came to snail splitting and we wanted to give it another go.

 

We let proof on the 84 F counter for 2 ½ hours and then we fired up the mini oven to 500F and got (2) of Sylvia’s steaming cup’s half full of water with dish rags inside going in the microwave.

 

We upended the basket using the vented top of the mini’s broiler pan for a peel that was covered in parchment.  The cups went on and that assembly went into the 500 F mini oven for 15 minutes of steam.  We turned the oven down to 475 F after 3 minutes.  We removed Sylvia’s steam at the 15 minute mark and continued to bake at 425 F, convection this time, for another 15 minutes until then middle read 205 F.  We rotated the bread every 5 minutes under convection to make sure it browned evenly.

 

It browned nicely and the crest was very crispy – almost crunchy.  Nothing seems to put a thick, crust on bread without burning like the mini oven with mega steam in place.  Didn’t notice any blisters though.  This one cracked at the Fendu Fold more than at the Snails but crack it did.  It smells powerful..   The crumb came out farly open for such a packed whoe grain bread.  It was moist and nvery soft.  It does taste like bruschetta on the inside instead of on the outside outside but the surprising thing is the spicy chipotle barley grains. What an unexpected pleasure.  Thus bread is healthy, spicy and great to munch on without toasting, butter or anything else required.  Just delicious.

The bread went well with a fine fritatta of homemade sweet Italian sausage, red bells, poblanos peppers, onion, grey Mexicaan squash adn mushrooms with Greek yogurt mixed in with the eggs and brie, Parmesan and smoky gouda for the cheeses.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

4.91%

Whole Farro

2.5

4

5

10.5

3.44%

Whole Rye

2.5

4

4

10.5

3.44%

Whole Barley

5

8

10

23

7.53%

Whole Wheat

2.5

4

5

11.5

3.76%

Whole Spelt

2.5

4

5

10.5

3.44%

Water

15

24

29

66

21.60%

Total

45

48

58

147

48.12%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Bran and Sifted Bits

74

24.06%

 

 

 

Water

74

24.06%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

14.64%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Barley

76

24.88%

 

 

 

WholeDesert Durum

4

1.31%

 

 

 

Mixed Whole Grains

152

49.75%

 

 

 

Dough Flour

232

75.94%

 

 

 

 

 

 

 

 

 

Salt

6

1.96%

 

 

 

Water

268

87.73%

 

 

 

Dough Hydration

115.52%

 

 

 

 

 

 

 

 

 

 

Total Flour

306

100.00%

 

 

 

Water

341.5

111.78%

 

 

 

T. Dough Hydration

111.78%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds & Boil

100.00%

 

 

 

 

Total Weight

1,004

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

3

0.98%

 

 

 

Ground Flax & Sesame Seeds

25

8.18%

 

 

 

Pickled Olive, Tomato, Onion & Poblano

60

19.64%

 

 

 

Toadies

15

4.91%

 

 

 

Red Malt

3

0.98%

 

 

 

Parmesan Cheese

50

16.37%

 

 

 

VW Gluten

15

4.91%

 

 

 

Total

171

55.97%

 

 

 

 

 

 

 

 

 

Boil

 

%

 

 

 

Barley Berries

180

58.92%

 

 

 

Total Soaker

180

58.92%

 

 

 

 

 

 

 

 

 

Weight of barley berries and pickled veg is after cooking.  The barley berries were boiled in spicy Chipotle sauce.  

 

 

 

dabrownman's picture
dabrownman

Breakfast on bun day

These were very good buns.  We didn’t make a poolish or a YW levain since we didn’t have time on our side.  It was already 11 AM and no time to grind flour or an autolyse it either.  We used 40 g of YW and a pinch of ADY for the leavens.  This was an all AP bake so not very healthy.  But brats, Italian sausage and Boudin aren’t all that healthy either.

 

We just mixed everything together, did 10 minutes of slap and folds and 3 sets of S& Fs on 45 minute intervals and then let the dough rest for 1 hour.  We shaped the buns pulling them taut and let them proof for 3 hours on parchment paper, on the top portion of the mini’s vented broiler pan, on the counter.

 

We fired the mini oven up to 400 F convection and egg washed the buns.  We baked them without steam for 4 minutes and turned the oven down to 375 F convection  and baked the rolls another 4 minutes before spinning the pan 180 degrees and turning the oven down to 350 F convection.

 

The Last of Sylvia's inspired Key Lime Pie

After 8 more minutes the buns were done and we moved them to the cooling rack and brushed then with milk while still oven hot to keep the skins soft. They came out brown and blistered.  So, blisters aren’t from a cold retard or mega steam or a combination of both - since there rolls didn’t have either.  They were soft, moist and open on the inside.

 

We are getting close to a fine enriched bun recipe with this batch.

A magnificent sunset tonight

Formula

Leaven

Build 1

%

Pinch of ADY

0

0.00%

Yeast Water

40

11.94%

Total

40

11.94%

 

 

 

YW % of Total

6.16%

 

 

 

 

Dough Flour

 

%

Durum

110

32.84%

AP

225

67.16%

Dough Flour

335

100.00%

 

 

 

Salt

5

1.49%

Milk

166

49.55%

Dough Hydration

49.55%

 

 

 

 

Total Flour

335

100.00%

Total Water and YW

206

 

T. Dough Hydration

61.49%

 

 

 

 

Hydration w/ Adds

77.18%

 

Total Weight

653

 

 

 

 

Add - Ins

 

%

Butter

24

7.16%

Cream Cheese

20

5.97%

Olive Oil

5

1.49%

Egg

53

15.82%

Sugar

5

1.49%

Total

107

31.94%

dabrownman's picture
dabrownman

After seeing Phil’s great post this past week using fresh milled flour, sesame seeds, 100% whole grain, 100% hydration sourdough breads of various kinds, we had to give something like it a shot for our weekly Friday bake.  It had to be a sane recipe rather than what Phil would do hydration wise and something Lucy could handle after the beauty parlor.

   

Inspired by Phil, we came up with a near knock off SD using home milled, 100% whole grain, 90% hydration wheat, spelt and farro bread that had a large ground flax and sesame seed add in.    We hate sifting flour but decided to do it getting a 78% extraction.

  

The nasty 22% bit we soaked for 24 hours with the toadies and 30 g of un-sifted flour left over from the levain build at 100% hydration hoping that it would soften the gluten cutting parts to something that was less like a chain saw.

  

The SD levain was built with un-sifted flour over (2) 4 hour builds and (1) 1 hour build with our rye and whole wheat mixed seed before being refrigerated for 24 hours to enhance the sour.  When we took it out of the fridge we allowed the levain to finish doubling on the counter about 3 hours.  The levain ended up being 19% of total and near the 20% Phil used for his bake.

 

We did a 2 hour autolyse for the wonderful handling flour at 100% hydration, no salt or levain but including the home made red and white malts and VWG.  It really sucked up the water.  Once the autolyse and the levain were mixed with 30 seconds of slap and folds, e sprinkled the salt on top and let the dough rest for 20 minutes.

 

Then we did 10 minutes of slap and folds to develop the gluten. We were stunned that the dough never stuck to the marble counter.   It developed beautifully like it was a 72% hydration dough.  We let the dough rest for 15 minutes before gently stretching it out in a rectangle and incorporating the 22% bran mix on the first S&F.

 

On the 2nd set of S&F’s we incorporated the ground flax and sesame seeds.  This mix is quickly becoming our normal add in for bread like Toadies.  They aren’t as flavor enhancing as Toadies but they make a big difference.

 

Breakfast with our take of Aroma bread inspired by Karin and Maria.

 

After the 3rd set of S&F’s the add ins were well incorporated and evenly distributed.  We then did another 30 seconds of slap and folds to get the gluten back in shape and then allowed the dough to rest for 20 minutes.  We could have easily done a 100% hydration dough as this freshly milled  multi-grain flour loved the wet.

 

Surf amd turf - ceviche with smoked ribs, a nice sunset and Sylvia's inspired Key Lime Pie ,ade the 4th special.

We did a quick pre-shape into an oval and let the dough rest for 10 minutes before cutting off 90 g of dough from each end of the oval to make two snails with tails for the chacon design in the bottom of the basket.

 

It wasnlt all food for the 4th.  Lime Majito Jello Shots made as halves and then cut in quarters were a big hit too.

We bought a new basket for this bake which was just the right size and an oval shape.  We rice floured it but, since it is new, the dough will probably stick anyway.   We final shaped the remaining dough into an oval that we shaped and pulled tight before putting it on top for the snails with tails.

 

The basket was placed into a used trash can liner and put in the fridge for a 16 hour cold retard.  The next morning, after 4th of July festivities, we took the dough out the fridge for a 1 hour warm and 1 ½ hour final proof up before putting it into the 500 F mini oven with (2) of Sylvia’s steaming cups.

 

After 2 minutes off steam we turned the mini oven down to 450 F and continued to steam for another 13 minutes.  We removed the steaming cups and turned the mini down to 425 F, convection this time.  In another 15 minutes, rotating the bread every 5 minutes, it registered 205 F in the middle of the oval and was removed to a cooling rack.

 

It domed a little bit but browned well in the heat.  The snails with tails hardly cracked, not what we had expected.  So, it did look …..a little slow to Lucy who thinks slimy things should be kept far away from bread and cooked separately with a little hot sauce on the side.  Maybe 100% hydration is the right amount.  The crumb came out fairly open for this kind of bread even though it didn't spring much.  It was moist and glossy.....and just plain delicious.   This is a another one of those breads that instantly becomes a classic.   Thanks for the inspiration Phil.  Next time we will do it t 100% too.

Whole wheat top, spelt right and farro left - also small, medium and large grains as well as dark, medium and light color.

 

100% Whole; Spelt, Farro and Wheat Sourdough with Toadies, Flax & Sesame Seeds

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.05%

Whole Farro

6

10

20

36

7.38%

Whole Wheat

6

10

20

36

7.38%

Whole Spelt

6

10

20

36

7.38%

Water

18

30

30

78

15.98%

Total

46

60

90

196

40.16%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

113

23.16%

 

 

 

Water

83

17.01%

 

 

 

Hydration

73.45%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.10%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

85

17.42%

 

 

 

WW

85

0.00%

 

 

 

Spelt

85

17.42%

 

 

 

Dough Flour

255

52.25%

 

 

 

 

 

 

 

 

 

Salt

10

2.05%

 

 

 

Water

255

52.25%

 

 

 

Dough Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

488

100.00%

 

 

 

Water

458

93.85%

 

 

 

T. Dough Hydration

100.00%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds & Soaker

90.16%

 

 

 

 

Total Weight

1,026

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

4

0.82%

 

 

 

Ground Flax & Sesame Seeds

50

10.25%

 

 

 

Red Malt

4

0.82%

 

 

 

VW Gluten

12

2.46%

 

 

 

Total

70

14.34%

 

 

 

 

 

 

 

 

 

Soaker

 

%

 

 

 

Whole Grain Spelt, Farro & WWMix

30

6.15%

 

 

 

Toadies

20

4.10%

 

 

 

Sifted Bran

70

14.34%

 

 

 

Water

120

24.59%

 

 

 

Total Soaker

240

49.18%

 

 

 

dabrownman's picture
dabrownman

After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result.  Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.

 

We had made a huge batch of Greek yogurt earlier in the week and was just going to go with that as an add it but noticed the buttermilk was still unopened even if 3 months out of date.  My reasoning was that since buttermilk is sour already, how much more sour would it be and if baking it to 205 F on the inside what could live through that?  The buttermilk smelled fine but was much thicker than usual. 

 

We used 10 g each of our WW and rye starters to build the levain.  One hour after the 3rd feeding we refrigerated it for 48 hours to bring out the sour.  When we removed the levain from the fridge so it could finish its doubling in volume we started the autolyse of everything else, including the ground flax and sesame seeds, except the sprouts, pumpkin seeds and aromatic bread spices consisting of caraway, fennel, anise and coriander.

  

This week we ran out of everything so had to make a batch of Toadies and some barley and rye sprouts to make red and white malts out of later today after their 5 days of sprouting.  We pinched off 50 g of these wet sprouts for this bread yesterday.  

  

All the whole grains were in the levain and we added some potato flakes, semolina and corn flour to the AP in the dough flours.  The whole grains came in at slightly less than 25 % but when including the Toadies and sprouts this shoots up to over 40%.  Toadies are sifted middlings, wheat bran, oat bran and wheat germ that is toasted until golden brown and then reground.

  

My Greek yogurt is much thicker than the ones in the stores and the buttermilk was very thick so I had to guess at what the hydration was for those items and constructed the formula to have it come out like it felt while doing the slap and folds   It felt like around   75% hydration dough after 12 minutes of slap and folds.

 

We also did 3 sets of S& F’s on 15 minute intervals and incorporated the sprouts and aromatic seeds on the first set and the pumpkin seeds on the 2nd set.  By the 3rd set the add ins were evenly distributed.  We gave the dough a 15 minute rest and then shaped it into an oval and dropped it into an oval basket and immediately refrigerated it for 21 hours.

 

It rose about 70% in the fridge during retard and we let it come to room temperature and final proof fro 2 hours before being scored and baked in the mini oven with 2 of Sylvia’s steaming Pyrex cups which were heated to boiling in the microwave. 

 

The mini was heated to 500 F and the bread was un-molded onto parchment on a peel.  The bread was transferred to the mini oven’s broiler pan vented top, the 2 steaming cups added and the whole assembly was loaded into the mini oven.

 

After 3 minutes we turned the temperature down to 475 F since we know the oven reads 25 F higher than actual temperature.   After 12 more minutes of steamed baking we removed the cups and continued to bake lowering the temperature to 425 F - convection this time.  In 20 more minutes of rotating the bread 90 degrees every 5 minutes, the bread was deemed done when it reached 205 F on the inside.

 

It sprang fairly well in the oven and smelled wonderful with those aromatic seeds.  It browned nicely too - but no big blisters that the mini oven is so famous for –just small ones.  he crumb was soft and moist and the crust stayed crunchy shattering when cut.  You can definitely taste the tang of the Greek Yogurt and the buttermilk.  Our bread is usually tangy but this is a whole new and different kind if tang,  You can also taste the aromatic seeds in the background.  It was great toasted with butter and as a lunch sandwich.  I think I like the version using yogurt whey as the liquid better though.  Never really made a bread with Greek yogurt nad buttermilk before,nor have tasted one till now.  Glad I did and thanks Ian for the inspiration.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

WW & Rye  SD Starter

20

0

0

20

4.81%

Rye

4

4

4

12

2.88%

Farro

4

4

4

12

2.88%

WW

4

4

4

12

2.88%

Barley

4

4

4

12

2.88%

Spelt

4

4

4

12

2.88%

Water

28

28

28

84

20.19%

Total

68

48

48

164

 

 

 

 

 

 

 

WW and RyeSD Levain

 

%

 

 

 

Flour

94

22.60%

 

 

 

Water

94

22.60%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.50%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Potato Flakes

12

2.88%

 

 

 

Semolina 50 & Corn Flour 10

60

14.42%

 

 

 

AP

250

60.10%

 

 

 

Dough Flour

322

77.40%

 

 

 

 

 

 

 

 

 

Salt

7

1.68%

 

 

 

Buttermilk

287

68.99%

 

 

 

Dough Hydration

62.39%

 

 

 

 

 

 

 

 

 

 

Total Flour

416

100.00%

 

 

 

Buttermilk 287 & Water 94

381

 

 

 

 

T. Dough Hydration

74.34%

 

 

 

 

% Whole Grain Flour

24.41%

 

 

 

 

 

 

 

 

 

 

% Whole Grain w/ Toadies & Sprouts

40.56%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

76.39%

 

 

 

 

Total Weight

964

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Greek Yogurt50  12.06%

Aromatic Bread Spices

10

2.40%

 

 

 

Ground Flax & Sesame Seeds

10

2.40%

 

 

 

Pumpkin Seeds

25

6.01%

 

 

 

Toadies

10

2.40%

 

 

 

VW Gluten

5

1.20%

 

 

 

Total

110

26.44%

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Rye Berries

25

6.01%

 

 

 

Barley

25

6.01%

 

 

 

Total Sprouts

50

12.02%

 

 

 

 

 

 

 

 

 

Sprout weight is the wet sprouted weight.

 

 

 

 

dabrownman's picture
dabrownman

After our last crack at buns that was a ADY poolish / YW version found here:

http://www.thefreshloaf.com/node/33585/yw-poolish-hot-dog-buns

we decided to try a YW version only that also included a Tang Zhong portion of flour with the intent of further softening the crumb.

 

We also made some other changes by upping the hydration from 65% to 78% which was probably a little….eeeeerrrr…..a lot too much with the tang zhong and we got rid of the dry add ins; VWG, Toadies, white malt and the honey.  We made them smaller in length this time; 4 at 102 g each and the 2 longer ones were 131 g

 

The result was a bun that spread rather than springing like the last batch.  For some reason it didn’t color up as well even though it was egg washed and baked exactly the same as last time.  I’m guessing they won’t taste as good either since there were no toadies present but we shall see when we eat them for dinner

 

 Don’t forget to brush the buns with milk when they come out of the oven to keep them soft. We have Hot Italian sausage that require a larger bun length, white Brats, Boudin, and smoked sausage on tap for the filling with the usual Chicago pickled red onion, poblano and jalapeno peppers and home made Dijon mustard.

 

The crumb turned out as we expected.  No mustard will fall through it.  It took 20 minutes of slap and folds to get this dough to come together so… high hydration does not mean big holes every time.   We only fermented the dough for 45 minutes on the counter after 3 sets of S& F’s.  It also final proofed for 2 hours which probably wasn’t enough but…. we needed buns for dinner.

 The crumb came out like we thought it would, not so open the mustard would fall through.  Soft and moist and after the meat and the buns were grilled we plastic wrapped the meat in the buns so they could be steamed soft from the hot meat,  Delicious!  The pickled onion, poblano and jalapeno was the perfect topper.  We liked these buns and they turned out better than we thought they would.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Yeast Water

50

50

10

110

31.43%

Semolina

25

25

0

50

14.29%

AP

25

25

30

80

22.86%

Total

100

100

40

240

68.57%

 

 

 

 

 

 

Yeast Water Levain

 

%

 

 

 

Flour

130

37.14%

 

 

 

Water

110

31.43%

 

 

 

Hydration

84.62%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

35.14%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Semolina

54

15.43%

 

 

 

AP

166

47.43%

 

 

 

Dough Flour

220

62.86%

 

 

 

 

 

 

 

 

 

Salt

8

2.29%

 

 

 

Milk

125

35.71%

 

 

 

Dough Hydration

56.82%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

100.00%

 

 

 

Water

235

 

 

 

 

T. Dough Hydration

67.14%

 

 

 

 

Whole Grain %

0.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.71%

 

 

 

 

Total Weight

683

 

 

 

 

 

 

 

 

 

 

% Whole Grains

0.00%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Egg

30

8.57%

 

 

 

Butter

30

8.57%

 

 

 

Cream Cheese

30

8.57%

 

 

 

Total

90

25.71%

 

 

 

 

20 g of dough flour was used for the Tang Zhong but 80 g of water was not included in the hydration calculations.

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