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2016 Dabrownman’s Blog Index


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 -

2/19/2016 -

2/26/2016 -

3/11/2016 -

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




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





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






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 -

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




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

The 123 SD recipe is one of the very best ones and by far the easiest to remember.  It seemed the perfect recipe for Job’s Challenge Bake where the baking process in the temporary, brick WFO would be a bit complex and way more complicated than using the electric Big Old Betsy that bakes our usual loaves.

This bread was 20% whole 5 grain that made up of equal parts of red and white wheat, rye, spelt and Kamut for the whole grains and Lafama AP for the rest of the dough flour.  The NMNF levain was a 2 stage bran one with the bran being the first stage and the high extraction 5 grain the 2nd stage.

The levain totaled 10% pre-fermented flour and it was retarded for 24 hours after it doubled at the 8 hour mark on the heating pad.  The dough flour was autolyzed for 1 hour with the PHSS salt sprinkled on top as the levain warmed up on the counter.  We stirred the levain down when it came out of the fridge and it managed to rise 25% before it hit the autolyse.

We did 50 slap and folds to get the autolyze and salt mixed in and then did 2 more sets of 4 slap and folds and 3 sets of 4 stretch and folds – all on 30 minute intervals to develop the gluten.  We then pre-shaped it and final shaped it into a boule and placed it seam side down into a rice floured basket.   We bagged it and placed it in the fridge for a 36 hour retard.

When the dough came out of the fridge this morning, we fired up the temporary WFO with the Combo cooker inside for the first time.  After an hour of loading in small, 1” diameter stick,s it had created a nice layer of coals that was very, very hot – over 1000 F.

The lid came off the combo cooker.

The combo cooker read 750 F.  We let the oven cool down over the next hour before firing up a starter ½ tower of charcoal briquets just in case they were needed for the top cover of the oven once the top of the combo cooker came off to help brown the top.


The coals go on top to brown the bread.

Once the tower was fired up we unmolded the bread onto parchment on a peel and slashed it tic–tack-toe style.  We used the parchment as a sling to get the dough into the cooker, covered it with the lid, placed the CI griddle in top to close off the oven and put the cast Iron griddle across the front to close it off.  The bottom of the combo cooker read 355 F when the dough was loaded but the fire below was much hotter.

We let the oven go for 18 minutes before taking off the CI lid and front covers and the top of the combo cooker.  We replaced the CI front and top lids and placed a layer of charcoal briquets on the top lid to help brown the top.  The bread had really blistered, sprang and bloomed very well under the CC lid and steam.

We baked the bread for 12 more minutes without steam before uncovering the CI lid and front of the oven and removing the bread to the cooling rack.  It looked beautiful. – the best looking bread we have ever baked and it read 208 F on the inside – just perfect.  But, and there are always buts with most things – especially new ones.  The bottom was overbaked and black – so the bread wasn’t the best looking one we have ever made after all.

It has been a while since I smelled like a campfire and 50 years since had had tried to bake outside on a WFO and the first time we have tried to bake bread this way.  Lucy slept the whole time on the grass in the back yard – one of her favorite places to sleep in the winter.


I turned it upside down to finish cooling and it mooshed the top down a bit.

Next time we will use a baking stone for the bottom and let the fire cool some more before loading the bread.   We might bake 1 more loaf before tearing the oven down and putting the bricks back on the rocket stove.  We will have to wait in the crumb shots.

The crumb came out very open soft and moist.  If you cut off the bottom 1/4 inch you are left with one of the beat breads ever baked in a temporary WFO in Lucy's back yard. . Without the bottom this is still on emof the best breads we have ever baked which is saying a lot after 500 different breads baked ever the last 4 years:-)  Bread out of WFO just tste that much better and why traditonal artisan bread has to be baked in one,

Let's have a salad with that bread.  The Rocket Stove all put back together.  Now we can build a new oven for the next WFO bake!

dabrownman's picture

Here isJob;s Challenge Post -

The cover picture is the one where the top part of the oven, where the bread is baked, is closed off by a CI griddle allowing the bottom firebox to be open and another CI griddle to cover the top of the baking area.  The base is an old outdoor firepit.  The design lets us easily take the lid off the combo cool=ker when the steaming is done, allows us to controll the heat and holds as much heat as loose bricks can.

The top of the oven is covered in another CI griddle with a hole to regulate the heat to either close off the baking chamber to cool it off or let some air flow through it.  This cover comes off quickly so that hot coals can be loaded on top of the CI skillet the bread is baked in to provide heat from the top.  Coals can then be put on top of the Ci cover to provide heat to the top of the loaf when the combo cooker lid comes off.

The Combo Cooker fits tightly in the baking chamber bit the lid will come off easily.  There is just enough headroom from the top of the combo cooker to the covering griddle to put a layer of coals on top of the cooker.

There is an open grate from my 22" Weber charcoal grill that acts as the rack for the combo cooker to sit on making the bottom of the cooker in direct contact with the wood firebox below.  Since the firebox is always open we can keep loading more wood in as needed to keep the temperature just right.

We have a Plain Jane 123 SD bread to bake in this oven tomorrow.  The only bad thing is we had to tear down the top of the rocket stove to make this WFO.  No worries -  it will go back together very fast once this bake is done.  We shall see how well this oven works soon enough.

Happy WFO baking  

dabrownman's picture

My wife found some high extraction sprouted rye and high extraction sprouted red and white wheat hanging around somewhere.  I knew it was sprouted because it said it was on the label on  the lids. I’m guessing it was ground up about month ago…… so you could say it was properly aged, the term millers use to make people think they are getting their flour at the peak of freshness when it really just hiding their 30 day supply chain timeline to get it to you.

I can’t remember the last time we used home ground flour that was a month old.  I knew it was high extraction flour because, when we put it though the sieve, nothing was captured in it.  I suppose we used the bran to feed the NMNF starters, one rye and one wheat, when we refreshed them about a month ago.

At any rate, I knew Lucy wasn’t going to come up white a bread that had no whole grains in it and sure enough she specified 12% whole red and white wheat to be used in the 3 stage, 100% hydration levain build that had 6 g each of rye and wheat NMNF starter.  The first stage feeding was the bran sifted from the whole grains and the other two stages used up the rest of the freshly milled high extraction wheat.

There was no time to retard the built levain since we started it early Thursday morning instead of Wednesday as usual, and we used it at the 8 hour mark, two hours after the 3rd feeding when it had doubled in volume.  It is cold here, 64 F in the kitchen, but the levain was built on the heating pad at 80 F so it was very fast to get itself going.

We used the 23% sprouted high extraction rye and wheat flour (half each) along with the 75% Albertson’s bread flour for the 40 minute autolyze - with enough water to bring the overall hydration up to 78%, including the levain water and the 2% pink Himalayan sea salt sprinkled on top.

Once the autolyse was done, the salt and levain stirred in we did 50 slap and folds to get the levain and slat well distributed.  After a 30 minute rest, we then did 5 sets of (4) stretch and folds-  all on 30 minute intervals.  We came up with a new way to keep the dough at 78 F over the 3 hours of gluten development.

Homemade sausage noodle turkey soup is tough to beat - and you can't buy it anywhere else!

We put the dough on an oiled very thin plastic mat that was the perfect size when placed on the heating pad.  We then covered the dough with the stainless mixing bowl and a towel to keep it warm between the stretch and fold sets – worked great!  The dough puffed itself up about 30% over these 3 hours as a result and was ready to hit the rice floured oval basket at the 3 1/4 hour mark after being pre-shaped and final shaped into a squat oval.

Wouldn't it be great if you could grow your own tuna?

The basket was placed in a trash can liner for a 12 hour cold retard in the fridge.  Once it came out of the fridge it wasn’t fully proofed so we put it on the counter for a 3 hour warm up and final proof.  We unmolded onto parchment on and peel, slashed it lengthwise and placed it into the 500 F combo cooker and then inti the oven between the two stones.

There's that salad - this one has everything in it!

We turned the oven down to 450 F for 18 minutes of steam under the lid and then turned the oven down to 425 F convection for another 12 minutes of baking.  5 minutes into the dry heat baking we removed the bread from the bottom of the cooker so the bread could finish baking on the bottom stone without burning the bottom.

The bread sprang pretty well under steam with some blisters and browned well without it.  We took it out of the oven when it hit 207 F on the inside.  We will have to wait on the crumb shot.  The crumb turned put fairly open, soft, moist and glossy too.  The crust went soft as it cooled and the bread reminded me of what SFSD could really be if it tried harder:-)  This is a seriously, as opposed to non seriously,  great taasting white bread.  Just lovely.....the grains and the sour come through as a balancing act where one side is just perfect for the other.  I would talk about the possibolities as a sandwich bread but I ahvenlt has one yet.


12% Whole red and white wheat 3 stage levain - 100% hydration – (2) 3 hour stages and 2 hour 3rd stage.

23% High extraction rye and wheat

75% Albertson’s bread flour

78% overall hydration

2% Pink Himalayan sea salt.


dabrownman's picture

2’s are big around here, especially this week.  Being a twin, the 2nd one born (a real born loser), in the 2nd month, on the 2nd day, 2 minutes before midnight in 1952 makes 2 a really big deal.  It is not a lucky number having lost more money betting on 2 and 22 or even 12 or twice 22 to make one stop betting on 2’s........ if you could.

Still, this bread is 22.22% whole 9 grain – about as white a bread as one would ever want and still have a bread that tastes complex.  The 9 grains are red and white wheat, buckwheat, barley, spelt, rye, Kamut, oat and quinoa.  I know….none of them are sprouted so the bread isn’t as healthy as it could have been but it will kill you only a bit earlier and hardly worth worrying about.

Lucy wanted to do all kinds of crazy things with this bread but she had to take a back seat for once and hates riding in cars anyway.  We have been very busy doing not much of anything else worth doing and pretty much just being lazy loafers – but not more than usual either.

I mean we are old with Lucy pushing well over 90 now.  She even smells a bit like one of my 2 great Aunt Minnies - who have both been dead for many a moon.  It isn’t a good smell and not something a long bath will correct without some kind of smell good being splashed all over her.

So, it is a plain bread with 13% pre-fermented flour using a NMNF wheat starter for the 3 stage, 100% hydration, bran levain – we have a wheat NMNF starter now too.   We didn’t retard the levain either keeping to the lazy loafer theme.

Wife's pumpkin pie for Cousin Jay

We did a 30 minute autolyze, with the PHS salt sprinkled on top, that brought the hydration overall to 75%.  It could have easily taken 3% more water if you want bigger holes that have no taste whatsoever.  The dough flour was half 10% AP and half bread flour.

Apple Mango Galette

We did 50 slap and folds to get the levain and salt mixed in and then did 2 more sets of 10 slap and folds before doing 3 sets of 4 stretch and folds – all on 30 minute intervals.  it had puffed itself up about 30% in those 3 hours even though the kitchen was 64 F.

Stuffed Pork Loin

The reason it was puffy was because we did the gluten development rest periods on the heating pad at 80 F!  Once we did the pre-shape and then the final shaping into a boule, we placed it seam side up in a rice floured basket and then bagged it in a trash can liner for the 10 hour retard.

There's that really big chicken!

When the dough came out of the fridge it still wasn’t fully proofed, so we left it on the counter for 3 hours before un-molding, onto parchment, slashing and sliding it into the 500 F oven, between the two stones with the Mega Steam below.  We tossed 2 cups of cold water onto the lava rocks as we closed the door.

A P&J sandwich for breakfast the day afer baking.

After 18 minutes of steam at 450 F we turned the oven down to 425 F convection for 12 more minutes until the bread was 209.5 F on the inside.  It puffed itself up and bloomed well enough before turning a nice brown color.  Have to wait for the crumb shot.

The crumb came out less open then we though it would be but perfect for sandwiches and toast - soft, moist and glossy.  With the 9 grains, this one is pretty tasty too!

The first salad of the year from the back yard that has those Black Russsian, yellow and red cherry tomatoes

dabrownman's picture

Lucy wanted to make fruit cake so bad she could taste it and then Danni ruined her party.  Poor thing! She feels so sorry for herself.  What did she do to deserve this pain and misery?  After crying for a whole day and not being able to face the world, she finally came out of her pantry to say that it would be bagels instead.

It has been a while since we made bagels so she had to think long and a-hard about what kind to make.  Sourdough and sprouts – yes.  Bran levain and a low hydration dough.  Bread flour – no high gluten flour. No barley malt syrup either, since we worry about diabetes, but she did add in some red rye malt to spike the color and the taste.  No NMNF starter either, but Lucy did use a new, 1 week retarded wheat one instead.

The 8 sprouted grains were red and white wheat, barley, spelt, rye, oat, Kamut and buckwheat.  These sprouted grains made up 34% of the flour.  The bran was sifted off the sprouted grain, home milled flour and used for the 1st of the 2 stage, 100% hydration, levain build and the 2nd stage was some fo the the high extraction sprouted flour that remained.

Deflation nation.

This levain was very active.  The first stage was 3 hours and the 2nd one 4 where it easily doubled.   The levain utilized 12% prefermented flour.  There was no autolyse of the dough flour for the first time in about forever.  We just mixed the 2% salt, 3% red rye malt, levain, dough flour and dough water to bring the whole mix up to 60% hydration-  Higher hydration than usual for bagels but not bad for a 34% whole grain bagel that need a bit more water.

We kneaded the old way by hand for about 6 minutes until the dough was mixed and fairly smooth. We let the dough rest for 30 minutes and then did about 15 seconds more kneading followed by 2 hours of rest.  The dough had nearly risen 50% when we knocked it back divided it into (6) 115 g balls.  These were then made into ropes and left to rest 10 minutes.

We then made the roped a bit bigger so that they were long enough to form bagels over the knuckles.   Once they were formed they were placed on parchment paper on a baking tray, bagged in a trach can liner and placed into the fridge for a 10 hour retard.  We usually retard our SD bagels for 18 hours but the levain was so active we cut it short.


I's nio all bagels - how about a lunch of herb SFSD, dipping sauce cheeses and a smoked rib?

To compensate for less retard time, we let the bagels warm up in the counter for 30 minutes before starting the preheat of the oven to 500 F.  Once the oven was at temperature we started he boiling process where the water had Barley Mat syrup and baking soda in it.  We boiled for 30 seconds a side, then a quick dry on a kitchen towel and then into the mix of sesame and white poppy seeds which are beige and darker in color than the sesame seeds.

The first salad of the winter using home grown arugula, red / green lettuce and spinach.  Cherry tomatoes aren't ready yet but we will have them by Thanksgiving

I'm always amazed at how deflating the boiling process is and how well they recover in the heat of the oven.  We placed the seeded bagels back onto the parchment on the baking sheet and then slid the whole shebang onto the bottom of the two stones.  Before closing the oven door, we tossed 2 cups of water into the large, preheated lava rock pan for 8 minutes of steam as we turned the oven down to 450 F.

After 8 minutes, we took the steam out, the bagels had recovered their height by that time and we turned the oven down to 425 Convection to finish baking.  Once deemed done, they were removed to the cooling rack.  They looked fairly brown but no blisters like normal for some reason.

Safeway has pork ribs in sale till next Wednesday - buy 1 and get 3 free - which works ou to $1.99 a pound.  Time to stock up!

We will have to wait for the crumb shot but I would guess they are our usual open but still a bit dense bagel crumb we shoot for.  Yes, the crumb is soft, moist and open for a bagel.  Have to wait on the taste till tomorrow.  Happy Homemade Bread Baking Day.


12% pre-fermented flour, 100% hydration bran levain using 27 g of wheat SD starter.   First stage is 8 grain sprouted bran and 2nd stage is high extraction sprouted 8 grain – 7 hours total for the levain build.

34% sprouted 8 grain

66% Albertson's bread flour

3% red rye malt

60% overall hydration

The prfect chaser for any election - a prickly pear margarita!

dabrownman's picture

Lucy being German at heart, has been in the dumps since the election on Tuesday.  First she got blindsided by Brexit earlier this year and now by Trump so...... she wanted to throw off the hurt feelings and make one of her favorite breads in a new way - taking it to the next level – just to move on….. into the world the way it is now.  Be calm and carry on!

I reminded her that one of the very best character attributes to have and hold dear, is to be able to keep your emotional head in check when everyone else was losing theirs and acting in bizarre and destructive ways.  This is what normal people of all stripes look for and admire in their most trusted advisers, spouses, significant others, business associates, employees, employers and peers.

This bake is the culmination of her JDR experiments.  We are getting closer all the time.  This one is 60 % whole 8 grains - half of them are sprouted.  The 8 grains are buckwheat, oat, barley, emmer, red and white wheat, rye and spelt.  The 100% hydration levain was built on 10 g of NMNF newly refreshed stiff rye starter, was 8% pre-fermented flour and all of which was bran.

We put 8% of 3 different caraway seeds, 1 black and 2 brown, into the 3 stage levain build for the 1st stage.  I wanted to get some rehydrated minced onion in there too but she said I had to wait for pumpernickel for that.   This bread would have been better with the rehydrated minced onion in there somewhere.

The entire dough liquid was Boulder Beer’s Shake Chocolate Porter – 1 bottle exactly, which brought the overall hydration to 80%.  Yes, Lucy crafted her formula to make sure that I didn’t get a chance to even take a swig of this fine beer on the side.  Lucy was also upset that recreational marijuana failed in Arizona too and wanted to take it out on me I’m thinking.

We autolysed the dough flour and beer with the pink Himalayan sea salt for 1.5 hours.  We then did 40 slatpand folds to get everything mixed and 2 more sets of 4 slap and folds all on 1 hour intervals.  After pre-shaping and shaping into a boule we place the dough seam side down into a rice floured basket and bagged it in a used trash can line for a half hour of counter proof.

We then chucked it in the fridge for a 9 hour retard when we noticed it didn’t do a thing in the cold.  After it came out of the fridge, we let it proof for 4 more hours.  We then chucked it into a hot combo cooker seam side up for 20 minutes of steam at 500 F.

Once the lid came off we saw some fairly nice bloom, spring and cracking.  We took the bread out of the cooker, turned the oven down to 425 F with the convection fan on.  15 minutes later the bread was at 203 F and removed to the cooling rack.

It browned up nicely in the dry heat and took on a very pleasant look the outside.  We will have to wait till tomorrow to see the crumb.  We give a big shout out to all the Vets who have served our country through thick and thin and sacrificed so much for us to bake our bread in peace and vote for whoever we want, for any reason we want – well done indeed!

Here is why you make this bread - for smoked ribs!  The traditional Wonder Bread served in KCMO is not as good!

The crumb is as open, soft and moist as anyone could want but the taste is outstanding .  The whole and sprouted grains, caraway flavors and the dark color of the beer and red rye malt really came through.  This is a serious JDR that will make some fine sandwiches and it did make great toast woth cream cheese this morning for breakfast.

The classic smoked brisket sandwich, swiss cheese, relish and Dijon with sides of pickles, oven steak fries and a salad - yummy!


8% prefermented all bran, 3 stage, 100% hydration levain using 2% NMNF rye starter with 8% caraway seeds.

60% whole 8 grain - half sprouted

2.5% Red Rye Malt

80% Boulder Beer Shaker Chocolate Porter.

2% salt

We made some beer can chicken this week and had a fine salad with it.

dabrownman's picture

My daughter is going to party with a bunch of her Chi Oh Friends from college tomorrow and they are making Bruschetta.  Guess who gets to supply the bread by request – Lucy! Ever since she made her way to the Pumpkin Cover, she has been in big demand – at least in her head.

I told her the Punkin’ Thing is like being on a milk carton but she wasn’t buying it largely because she said she hasn’t gone missing – and I said yet!  One of the breads has to be some kind of light whole multigrain SFSD.

My daughter thought one ought to be a similar bread grain wise but with some EVOO, sun dried tomato, garlic and rosemary bread like our pizza dough.  Lucy thought that one should be a yeast water and SD bread…. just to make it taste even more different and give us a chance to use the long neglected YW hiding in the back of the fridge for months on end.

Then we could refresh it and let it sit for a few more months as we made one SD bread after another again.  Lucy says that YW is too stupid to know it is being neglected, abused and taken advantage of but she looked a bit shocked when I told her that was exactly what the YW says said about her too.

Both of these breads were made with the same 5. whole grains Kamut, spelt, rye, red and white wheat. The YW bread levain had 24% pre-fermented flour using Lafama AP flour.  After 8 hours, the 100% hydration YW levain was stirred down and 4 g of NMNF rye SD starter was added.  The levain was then fermented for another 8 hours.

The whole grains for the YW dough flour totaled 19 % and the remaining dough flour was 50% Lafama AP and bread flour.  The 1T rosemary, 2T sun dried tomato and 1 clove of garlic were to taste. It was a great dough to work with because it was 71% hydration overall.  We used 2% pink Himalayan sea salt.

The SD bread levain was a, 12 hour,  3 stage. 100% hydration bran levain for the first stage, using 17% pre-fermented flour.  The next two stages were high extraction portion of the whole grains.  The rest of the dough flour was Albertson’s bread flour.

Both of the breads had the same gluten development of 40 slap and folds, followed by 3 sets of stretch and folds all on 1 hour intervals.  The YW bread was then shaped into an oval

This week's galette is our very favorite one Apple, Snockered Dried Fruits and Fresh Ginger 

The SD bread was not retarded and placed into a rice floured basket for a counter proof.  Both of the breads wee baked at the same time.  The YW bread was baked in a DO and the SD bread was baked on a stone with Mega Lava Rock Steam so the oven had both baking methods going on at the same time – a first even for Lucy!

The white bread is more lofty but the herbed one is more open and has more irregular holes.  Who knew?

We did 5 minutes of steam at 500F then 13 minutes at 450 F.  We then took the lid of one and removed the steam pan for the other, turned the oven down to 425 F for 14 more minutes of dry baking when the bread browned up.  Both breads read 208 F when they were removed to the cooling rack.

The herb YW bread smelled better and blistered up nicely like a cool retarded white bread should but the SD bread rose taller, bloomed a bit more and got a shade darker than the YW bread.  Both were perfectly acceptable but I would guess the crumb on the SD will be a bit better too.

We will have to wait on the crumb shots tomorrow since my daughter only get half of each bread for her soiree with the girls.  Both of these breads are tasty and oddly the not as tall, herb bread is the more open one.

My wife and I might have to have the same dinner as the girls.  The SD bread toasted with butter, red raspberry jam, goat brie cheese and egg, sausage and thick apple wood smoked bacon made a fine breakfast sandwich.

Lucy says - Don't forget that salad or maybe two of them


dabrownman's picture

This was a special Halloween.  It has been years since our daughter was home for one.  The last time she was here we carved a Chi Oh Owl Pumpkin.  This time we put Lucy on Pumpkin.  It scared the heck out of her too!

We have a tradition of having homemade pizza for All Hallows Eve too.  This time I managed to sneak in 2 g of NMNF rye starter in with a pinch of instant yeast to make the dough.  The rest of the recipe was a bit different.  No preferment, a bit of honey and olive oil, 48 hours in the fridge after 2 hours of gluten development with a bit of garlic, sun dried tomato and rosemary in the dough - as per our usual.

We made our usual spicy pizza sauce.  The toppings were hot Italian sausage, pepperoni, caramelized onion and caramelized crimini mushrooms to go with some Manchego, mozzarella. ricotta and Parmesan cheeses and some fresh basil for garnish.  So, it was a simple pizza for once.

The dough really puffed itself up in the fridge and it easy enough to spread out into a pizza shape since the flour was half AP and half bread flour at 70% hydration.  The oven was preheated to 550 F, the pizzas baked on the bottom stone and the top stone was lowered down to get as much heat on the top as possible.

The dough browned up nicely top and bottom and the pizzas came out crispy as could be – no soggy, fold over pizza is ever allowed In Lucy’s Pizzeria.  It was yummy to boo.  The girls couldn’t decide if they liked this crust better than the one last time but as soon as I told them that this on had sourdough in it they both side last time was better!

I thought both were pretty good.  Everyone enjoyed Lucy on a Pumpkin too!  We had a great Halloween…… which is judged by how much candy is left over – we have plenty of our favorites including a new one – dark chocolate Kit Cats and pumpkin shaped Reese’s.

Lucy reminds us to make sure to have a salad with that pizza!

dabrownman's picture

 Sadly, all the pictured I took of this bake were taken at the wrong steting resulting in files that were too large to upload - so we make do with a few crumb shots

After 3 weeks of white SD combinations to formulate a modern SFSD, Lucy has gone back to her darker side that she calls ‘Sweetness in Life’ we went back to exploring a 100% sprouted multi-grain bread.  100% sprouted breads are difficult to make and have then come out looking half decent…. without over fermenting and or over proofing.


Since all the enzymes have been unleashed in the sprouting process they tend to make thing happen very fast in the resulting bread so, generally speaking, the sprouted whole grains don’t need a lot of autolysing to get the starch breaking down into sugars or get the protease breaking the protein gluten strands.

She picked 20% each white & red wheat, spelt and rye with 10% Kamut and then 5% each barley and oat for the sprouted grains.  Lucy thought long and hard about what the rest of recipe would look like and decided on 100% hydration sprouted bran levain using 20% sprouted bran. 

She also used 100% hydration overall, 2% salt and 1% red rye malt but then got bogged down on what the seed, fruit and nut add ins should be.  She is a sucker for a packed crumb if it is a tinned bread so she went that way and could pick a bunch of stuff for the crumb.

She finally decided on Mission Figs for the fruits, sesame, poppy, sunflower and pepitas seeds.  She was torn on the nuts but said I could choose either walnuts or pecans so I chose Brazil nuts because we hadn’t used them in a while and they are great n breads like this one.  Fruits were 20%, as were the nuts the seeds – just to make the recipe easy.  

Dipping sauce lunch with last weeks bake.

Once the 3 stage sprouted bran levain was finished, we added it to the 1 hour autolyse of high extraction sprouted flour instead of retarding it.  We did 40 slap and folds to get everything mixed and then did 2 sets of 10 slap and folds on 30 minute intervals before completing 3 set of 4 stretch and folds on 20 minute intervals.

Stuffed grilled chicken.

We pre-shaped and shaped the loaf into an oval log and plopped it into the Oriental style Pullman pan for final 12 hour proofing in the fridge wrapped in a trash can liner.  In the morning, it looked about right to get the oven fired up and the lid on the Pullman.  Once the oven hit 500 F we loaded the dough in the oven between the two stones.

5 Minutes later we turned the oven down to 450 F and 15 minutes after that we slid the lid off and turned the oven down to 425 F – convection this time.  15 Minutes later we removed the bread from the pan and loaded it onto the oven rack for the last 40 minutes of baking.  It read 202 F when we took it out of the oven.

The crust browned up very dark  due to long baking time but we will have to wait on the crumb shot.  The crumb came out OK for a loaf like this one.  Since it didn't have any aromatic bread spices this one didn't smell as nice as a rye bread would if made like this one...... but the taste was very good - we especially like the dark crust. - yum!  Even though the bread baked a very long time the crumb was still moist.  I just put some butter on it and had it for breakfast untoasted,.  It didn't need anything else.

Due to file size problems we missed out on the pumpkin pie, pear tart, smoked country stlye ribs 


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