The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

Like everyone else around her, at least those who count, Lucy loves pizza just about more than she loves pumpernickel. It is a closer race than one might think.   We usually start off the weekend with grilled salmon on Friday night.

 

Then Saturday we do something Mexican, this year was grilled pork that was then made carnitas style by sautéing it with bacon fat in a cast iron skillet to really bring out the tastes of old Mexico.

 

Sunday night is reserved for pizza.  This year we made the crust a little bit different with some Desert Semolina from Hayden Mills, mixed with our favorite tortilla AP flour from La Fama with a combo levain of YW and Rye Sour.  Today is smoked ribs and chicken thighs in memory of those who died fighting to protect us and to let us do as we please today.

 

Don't forget breakfast and lunch.

.An added bonus, our daughter is off to Seattle and Vancouver to visit a sorority sister which leaves the cooking and baking field wide open this weekend to try something a new way.   You would think that being young you would be less set in your ways but our daughter likes her food made the traditional way she grew up loving - especially for holidays.

 

For the pizza, Lucy made a levain of 10 g of rye sour, 66 g of LaFama AP and 66 g of YW and let it sit out overnight for 8 hours.  it easily doubled over that time.  Then she mixed up 50 grams of Desert Durum and 350 g of LaFama with 260 g of water, 10 g each of salt and sugar and added them to the levain.   We let the shaggy mass let it sit for 30 minutes.  This gave us a 70% hydration dough.

 

Lucy then added 20 g of olive oil and did 3 sets of slap and folds on 5, 2 and 1 minute on 20 minute intervals and 3 sets of stretch and folds from the compass points only - also on 20 minute intervals.  The dough was then refrigerated for 6 hours.  We warmed it up for 2 hours before forming 3 dough balls – freezing one for later ala Phyllis.

 

Once it warmed up the dough was formed into crusts on parchment easily, ala Ian, since we had planned on not doing a par bake of the crust  - also no rosemary, sun dried tomato or garlic in the dough and no mojo de ajo spread on top of the crust either so we are getting far a field from the taste an method of our regular pizza dough. 

 

The toppings were a little different.  Andouille sausage replaced the hot Italian one.  Store bough pepperoni replaced the home made one.  We caramelized the Andouiille first and then the red onion, crimini and button mushrooms all together, instead of separately, in the fat .  We didn’t caramelize the hot chili and pepper mix of yellow banana, Serrano, Poblano, Hatch green and jalapenos.  The green onion and the red bell pepper were left fresh.

 

We only used the standard 3 cheeses of mozzarella, Pecorino and Parmesan.  There was some fresh basil flowers from the back yard but we forgot to put them on.  We were very hungry and when hunger strikes around here we forget who we are… much less if there was basil to go on top.  I’m not sure Lucy remembers who she is even today.

 

We like our pizza crust very thin, as thin as a cheap paper plate and so crisp it doesn’t bend or fold like NY style pizza.  We want it to crunch when you bite into it even if it is cold.  We also like them loaded up which makes the crunch part tough and why we normally par bake the crust for 3 minutes.

 

In the smoker they go - can't wait for them to get done later today!.

This curst came out perfect even without the par baking but it took 8 minutes at 550 F to get it just right and not burn the crust - top or bottom.  My wife loved this pizza and I thought it was almost as good as Lucy can make it, except for out SD version that has the herbs garlic and sun dried tomato in it – and mojo de ajo on it.

Lucy says not to forget the salad!

Hopefully the ribs and chicken will turn out all right to cap off a fine Memorial Weekend.  Hope yours was just a good as Friday's sunset.

 

dabrownman's picture
dabrownman

Way back, when I first started making SD bread, I followed the same old routine; Gluten development with 10 minutes of kneading, then 2 hours of fermenting, then shaping and about 4 hours of final proof.  It made good bread but not the best.

 

Then I went to slap and folds for gluten development, then stretch and folds then 2 hour of ferment followed by a bulk retard of 8 hours, warm up, shape,  final proof and bake.  This worked a little better.

 

Then I went to slap and folds and stretch and folds followed by no ferment at all, shaping then 12 hours in the fridge, warm up and bake.  Better bread again.  But it was easy to over-proof in the fridge so I cut the retard to 10 hours.

 

The other way to add time to the process that would allow for a bulk counter ferment and a longer retard is to cut the levain amount from the 15-20% of the total flour and water weight to something less than 10% in the hopes that the longer time would lead to better flavor without over proofing.

 

The small levain was built over (2) 3 hour stages with progressively greater amounts of flour and water and then refrigerating the levain for 24 hours after it had risen 25% in volume after the 3rd feeding.  It finished doubling on the counter the next day after 2 hours of warm up.

 

So Lucy cut the levain amount to less than 10%, added a 2 hour bulk ferment to the 3 sets of slap and folds of 6, 1.and 1 minute upping the interval to 20 minutes and 3 sets of stretch and folds, from the compass points only,  also on 20 minute intervals.  During the 2 hour bulk ferment, 1 set of stretch and folds were done at the 1 hour mark. 

 

The dough was then bulk retarded in the fridge for 12 hours.  The next morning, after the dough had warmed up for 2 hours on the counter, the dough was shaped and placed into a bran floured basket – something new and allowed to proof on the counter for 2 hours before going into a 525 F preheated oven with  Mega Steam.

 

It steamed for 15 minutes and, once the steam came out, it baked another 10 minutes before hitting 205 F on the inside.  We left in on the stone with the oven off and door ajar until it hit 207 F on the inside when it was removed to the cooling rack.

 

What a great lunch - this was a pate maison sandwich with melted pepper jack cheese and this bread - killer!

It spread out some, sprang and bloomed a little, less than out normal which means over proofing or too wet or both even though the hydration was 2% lower than normal – so I’m guessing over proofing at about 95% instead of 85%. It did brown, but hard to tell with the bran coating if it blistered.  The crust went very soft as it cooled.  Still, the crumb should be fairly open for a 50% whole grain bread but we will not know that until after lunch.

Last Friday's Ancient Grain Plotziade bake for breakfast - this bread is seriously good.

 The crumb came out less open than we wanted sue to it being over proofed.  Thank goodness we were dong this experiment to keep it from over proofing in the fridge and we managed to over proof it on the counter :-)  The crumb was soft and moist -  the crust softened even more.   The taste was complex and deep due to the grains used but it was not as sour as our normal loaf - don't like that but maybe it will be better tomorrow.  It makes a great sandwich bread and the lunch was fantastic. 

More new stuff  this week…..  Lucy was selected by the WonderMill folks to receive a brand new mill, a wonderful one by the way, so that she can complete the Grain Mill Wagon Challenge.   Way to go Lucy!

 

Another breakfast with last Friday's Pumpernickel Ancient bake

Formula

Chicken and pork with spicy quinoa.

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

3

0

0

3

0.70%

15% Extraction 10 Grains

3

12

21

36

8.42%

Water

3

12

21

36

8.42%

Total

9

24

42

75

17.54%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

37.5

8.77%

 

 

 

Water

37.5

11.24%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

9.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Ramona Pima Club

39

9.12%

 

 

 

Haden Mills Farro

39

9.12%

 

 

 

Spelt

39

9.12%

 

 

 

Rye

39

9.12%

 

 

 

Barley

39

9.12%

 

 

 

Oat

39

9.12%

 

 

 

Kamut

39

9.12%

 

 

 

Einkorn

39

9.12%

 

 

 

HadenMillsDesert Durum

39

9.12%

 

 

 

Ramona White Sonoran

39

9.12%

 

 

 

Dough Flour

390

91.23%

 

 

 

 

 

 

 

 

 

Salt

8

1.87%

 

 

 

Water

296

69.24%

 

 

 

Dough Hydration

75.90%

 

 

 

 

 

 

 

 

 

 

Total Flour

427.5

 

 

 

 

Water, Soaker & Scald Water,

333.5

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

50.00%

 

 

 

 

Total Weight

769

 

 

 

 

Hydration w/ Levain

78.01%

 

 

 

 

 

 Our favorite barely grilled Tuna

dabrownman's picture
dabrownman

For the 2nd round of the Bread Olympics we had to use either ancient grains or those that have been lost and replaced by modern hybrid grains but are being brought back by local farmers and millers across the world.  Both are welcomed and noble actions for us bread bakers so it is only logical that we would want to celebrate them both.

 

Organic growing is also a plus in my book as well.  We were lucky enough to find einkorn and a variety of farro from Europe at Whole Foods.  Whole Foods also has a locally sourced program to support local growers and producers with space on their shelves.  It was there I also found locally grown in Arizona, Desert Durum and farro as well - both milled at the resurgent and revived Hayden Mills in Tempe..

 

The real plus for me and Lucy is to find Ramona of Ramona Farms who is a Pima Indian.  Her grandfather and father were both Papago Tohono O’Odham grain growers on their ancestral 10 acre plot ascribed to them on the Tohono O’Odham Pima Indian reservation.  Today Ramona grows 3 different grains on her 10 acre plot and on several other plots that  she is given access to by the tribal folks who have given her permission to farm them.

 

I got some Pima Club and Sonoran White Wheat in whole berries from Ramona Farms.  Both are soft white wheat used to make the best tortillas around but considered too weak in gluten to make a decent loaf of Pale Face bread.  Lucy set out to convert the unbelievers and make a couple of different loaves using the same recipe for the dough and sourdough levain but utilizing different methods to make a ‘Night and Day’ version of this dough.

 

Lucy decided right off to only use these grains and to only use 100% whole grains in both breads with the grains home milled with the exception of the Desert Durham which was 100% whole grains ground at Hayden Mills.  We did sift out the 11% of the hard bits to use to feed the levain in order to get them as wet for as long as possible.

 

We also took a mix of these 6 grains and did 5 things with them.  First we sprouted 100 g  for 4 days to make white and then red malt.  Then we sprouted 200g to make sprouts for the boule version.  Then we scalded 200 g with 20 g of the red malt to put in the pumpernickel loaf version.   Then we ground the berries to make the flour.

 

Lucy wants to pumpernickel everything anyway and this was her chance to bring her German heritage to the Plotziade Olympics.  Few realize that you can DaPumperize any bread and make it taste …..oh so much better!

 

We built the levain on Tuesday and then refrigerated it for 48 hours 1 hour after the 3rd feeding.  It doubled 3 hours after the 1st feeding and doubled 1 hour after the 2nd feeding and then doubled again after being in the fridge. 

 

We autolysed the dough flour for 2 hours as the levain warmed up on the counter.  The dough was divided in half with the soaker water liquid for the sprouts used in the boule and the excess scald water with the red malt was reserved for the pumpernickel.  So this was the only difference between the two breads with the exception of differing baking methods.

 

It's not often that the bottom of the loaf looks better then the top!

Both went through the same slap and folds of 5, 1 and 1 minute on 15 minute intervals and the 3 sets of stretch and folds, from the compass points only on 15 minute intervals.   The add ins for each bread; the sprouts for the boule and the scald for the pumpernickel were added in during the first set of stretch and folds.

Breakfast with the boule

As soon as the S&F‘s were done we pre-shaped and shaped each for the rice floured   basket nsd sprayed tin, bagged and chucked into the fridge for a 12 hour retard.  We have been waiting for more than 2 years to get a thin long tin at Goodwill and, sure enough, last week one presented itself on dollar Thursday! It is like they knew Lucy needed one for the Plotziade Olympics…..Who ever they are …..

 

When we got up in the morning the Fridge Dough Gremlin had struck Again.  A Minneola had fallen from on high and landed on the pumpernickel smashing one end flat as a pancake.  The last time it was honeydew that did the mashing.  Oh well, that is the price Lucy pays for the life she leads.  Thankfully it landed at one end rather than the middle so most or the loaf was un-phased so it was time to steam the heck put of it.

 

We baked the boule first in out usual way with Mega Steam and an oven preheat to 550 F.  The boule was un-molded from the basket onto parchment and peel straight from the fridge.  It was slashed and put into the oven for 15 minutes of steam while turning the oven down to 475 F.  Once the steam came out we turned the oven down to 525 F - convection this time.  15 minutes later it was done reading 205 F on the inside.

 

The boule sprang ok for a 100% whole grain bread with a ton of seeds and it browned nicely too.  It came out kind of rustic an craggy looking which Lucy seems to like very much.  We will have to wait for the crumb shot until the pumpernickel is ready to cut  tomorrow for lunch.

 

Plotziade lunch with pate, tasso, cheese, fruits, melons, pineapple and half an minneola.

The pumpernickel version went into the mini oven tented with foil at 375 F when the pre-heat started for the boule.  After 30 minutes, we turned it down to 350 F for another 30 minutes and after 30 minutes we turned it down to 325 F for 30 minutes more.  By this time the boule was done so we transferred the pumpernickel to Big Old Betsy to finish up the long falling temperature bake per the attached schedule.

Seems every week we have a a special Mexican Dinner with homemade; burrito, sauce, pico, beans, rice and salad. 

375 F - 30 minutes

350 F - 30 minutes

325 F - 30 minutes

300 F – 30 minutes

275 F - 30 minutes

250 F - 1 hour

225 F - 1 hour

200 F - 1 hour

Turn oven off and leave the bread in the oven until morning or 8 hours.

The boule turned out an open crumb that was soft and moist.  But, it is also a very fine tasting whole grain bread.... one of the best I have ever had.  The pumpernickel was easy to cut in 1/4" slices. Open and moist describes it well and the taste is good but not as good as the boule which proves that Lucy's want to pumpernickel everything can be far off the mark.

Home grown heirloom tomatoes are perfect on top of a lamb and brie burger with last Friday's SD bread for a bun.

Plotziade 2 Formula

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

20

0

0

20

1.91%

15% Extract Ancient Grains

30

45

60

135

15.00%

Water

30

45

60

135

15.00%

Total

80

90

120

290

32.22%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

145

13.88%

 

 

 

Water

145

15.64%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

12.08%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Pima Club

150

16.67%

 

 

 

Italian & Hayden Mills Farro

150

16.67%

 

 

 

Kamut

150

16.67%

 

 

 

Einkorn

150

16.67%

 

 

 

HadenMillsDesert Durum

150

16.67%

 

 

 

White Sonoran

150

16.67%

 

 

 

Dough Flour

900

100.00%

 

 

 

 

 

 

 

 

 

Salt

20

1.91%

 

 

 

Water

782

86.89%

 

 

 

Dough Hydration

86.89%

 

 

 

 

 

 

 

 

 

 

Total Flour

1045

 

 

 

 

Water, Soaker & Scald Water,

927

 

 

 

 

 

 

 

 

 

 

Whole Grain  %

100.00%

 

 

 

 

Total Weight

2,400

 

 

 

 

Hydration w/ Adds

88.03%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

6

0.67%

 

 

 

White Malt

2

0.22%

 

 

 

Total Add Ins

8

0.89%

 

 

 

 

 

 

 

 

 

Boule Multigrain Sprouts

 

%

 

 

 

Total Ancient  Sprouts

200

22.22%

 

 

 

 

 

 

 

 

 

Pumpernickel Scald

 

%

 

 

 

Total Ancient Seed Scald

200

22.22%

 

 

 

Red Malt

20

0.22%

 

 

 

 

Say happy birthday to Lucy;.  She turned 10 on Tuesday as 2we grinding the grain for this bread and is now, for the first time, older than me in more than 1 way:-) And don't forget that salad. 

And thanks to Mr Lutz at Plotzbog.de for hosting thses great events.  Here is a link http://www.ploetzblog.de/2014/04/21/2-ploetziade-saat-gut-brot/

 

dabrownman's picture
dabrownman

Lucy has been gathering up ancient grains like farro and einkorn and Kamut and other allowed newer organic heirloom grains that are being replanted in small quantities in Arizona like Desert Durum, Pima Club and Sonoran White.

 

It is heartening that the folks at Hayden Mills and the O’Odham / Pima Indians at Ramona Farms are replanting these grains and offering them for sale - even if at steep prices.  It has been an interesting endeavor just to find some of these and talk to the people involved.

 

We know there are so many other grains out there that could be brought back to life but there is a reason why these grains went out of favor in the first place too and not many bread bakers can afford to spend $5-$7 a pound for these grains either.

 

One of Lucy’s recipes took the left over 85% extraction 7 grain flour from last Friday’s bake that already had farro and Kamut in the mix and added some Hayden Mills Desert Durum and Farro to it along with the Einkorn we found at Whole Foods to get the mix up to a real 9 grain bread.  I know that Lucy has an 11 or maybe even 13 grain variation in her someday.

 

Even though she already had some rye in the mix she tossed in some left over whole rye too just to get some whole grain in there even though this bread doesn’t need it being that the rest of the grains are 85% extraction. We have been wanting to make a bread like this for a while to see what getting the hardest bits out of the mix might  bring to the party.

 

The other bread is a 50% whole grain bread using Pima Club and White Sonoran for the whole grains and AP for the other 50%.  The two whole grains are white wheat varieties that are supposedly low in gluten so the AP was a good paring to keep the gluten low.

 

Folks think that these ’weak gluten’  flours are good for making tortillas, cookies and cakes and they are but eventually, we want to try them out on baguettes since they too are also made with low gluten flour – and pizza too.   I’m guessing, after seeing this bread from the outside, that it also can make some fine sourdough too.

 

The mis en place for ........................................................a fine Chinese 5 spice stir fry

The levain for the 9 grain was made with the same 85% extraction flour but the levain for the AZ bread was made from the 15% hard bits sifted out from the milling process.   If there are hard bits in the mix we like to put them into the levain build to get them a wet for as long as possible.  The other difference was that the levain for the 9 grain bread was refrigerated for 48 hours, 1 hour after the 3rd feeding and the AZ levain was not refrigerated at all.

 

Each of the breads had a 1 hour autolyse with the dough flour and water with the pink Himalayan sea salt sprinkled on top.  The hydration was 5% higher for the 9 grain at 80%.  Each went through 3 sets of slap and folds of 5, 1 and 1 minute on 15 minute intervals.

Oddly the 85% extraction dough felt much more slack and new thought it would be the other way around.   No stretch and folds or bulk ferment was done.  We quickly pre-shaped and then shaped a boule and an oval and placed the dough into the baskets, bagged them and retarded them for 14 hours.

 

First thing this morning we fired up Big Old Betsy for the 550 F regular bake preheating.   When she hit 525 F we put 2 of Sylvia’s steaming pans and a larger one of David’s Lava Rocks.   Sylvia’s pans had rolled up kitchen towels in them and all 3 were half full of water.  By the time BOB hit 5560 F the steam was billowing.

 

A healthy breakfast and lunch should always be on the menu.We removed the dough from the fridge and the baskets by overturning them onto parchment on a peel.  We did a quick slash job on them and into the oven on the bottom stone they went.  After 2 minutes we turned the oven down to 465 F and continued to steam for a total of 15 minutes.  Once the steam came out we turned the oven down to 425 F - convection this time.

The smaller AZ loaf was done in 30 minutes total and the larger 9 grain loaf took 5 minutes more.  Both sprang, bloomed browned up nicely with tiny blisters.  One was slightly darker than the other one though.  After coming out of the oven crunchy, the crust of both went soft as they cooled.

 

Lucy got all dolled up today for Mother's Day with a bath and some much needed grooming.

The crumb of both came out less open than we had hoped for but for bread this healthy and hearty it is still light enough, moist and soft.  Lucy and I liked the 9 grain because of its deeper flavor and more sour but the girls will like the lighter AZ bread the best.  Neither has ans seeds,nuts, fruits, scald or sprouts in them even though both are healthy options for sure.

Lucy reminds you to not forget the salad especially when it has home grown heirloom tomatoes. 

Formula

Pima Club and White Sonoran Boule

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

5

0

0

5

1.08%

AP

5

10

15

30

7.50%

15% Extract Pima & Sonoran

5

10

15

30

7.50%

Water

10

20

30

60

15.00%

Total

25

40

60

125

31.25%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

62.5

15.63%

 

 

 

Water

62.5

15.63%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.08%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Pima Club

100

25.00%

 

 

 

AP

200

50.00%

 

 

 

White Sonoran

100

25.00%

 

 

 

Dough Flour

400

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.95%

 

 

 

Water

289

72.25%

 

 

 

Dough Hydration

72.25%

 

 

 

 

 

 

 

 

 

 

Total Flour

462.5

 

 

 

 

Water

351.5

 

 

 

 

T. Dough Hydration

76.00%

 

 

 

 

Whole Grain  %

50.00%

 

 

 

 

Total Weight

829

 

 

 

 

Hydration w/ Adds

75.03%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

3

0.75%

 

 

 

White Malt

3

0.75%

 

 

 

Total

6

1.50%

 

 

 

 

85 Percent Extraction Multigrain Sourdough

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

1.71%

85% Extraction Wheat

10

20

40

70

13.73%

Water

10

20

40

70

13.73%

Total

30

40

80

150

29.41%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

75

14.71%

 

 

 

Water

75

14.71%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

13.45%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

37

7.25%

 

 

 

85% Extracttion MG Mix

473

92.75%

 

 

 

Dough Flour

510

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.88%

 

 

 

Water

416

81.57%

 

 

 

Dough Hydration

81.57%

 

 

 

 

 

 

 

 

 

 

Total Flour

585

 

 

 

 

Water

491

 

 

 

 

T. Dough Hydration

83.93%

 

 

 

 

Whole Grain Equivalent %

7.35%

 

 

 

 

Total Weight

1,115

 

 

 

 

Hydration w/ Adds

80.10%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

6

1.18%

 

 

 

White Malt

6

1.18%

 

 

 

VW Gluten

16

3.14%

 

 

 

Total

28

5.49%

 

 

 

 

 

 

 

 

 

85% Etraction includes:: Buckwheat, Einkorn. barley, farro

 

 

 wheat, spelt, corn & oat - Plus the whole rye makes 9 grains

 

 

 

 

dabrownman's picture
dabrownman

It all started off with tasso, potato and egg breakfast burrito smothered in red sauce with cheese.

Then it took nearly the whole day to get dinner ready to go.

 

The rice looked god br=efire being cooked.  The pinto, purano & black bean refried looked fine before mashing.

The red and green sauces each had 6 different chilies in them, the green cheese and smoked chicken enchiladas had 5 different cheeses, the red smoked chicken and corn tamales, Brownman’s killer beans and green Mexican rice, the home grown salad with home grown heirloom tomatoes, pico de gillo made with home grown cherry tomatoes and the apple and pear crisp for dessert.

Not a bad way to celebrate our southern neighbors holiday and we love holiday so of all kinds around here especially if they include margaritas and Dos XX’s!

Tonight is leftovers with chicken tostados and tacos thrown into the mix to freshen things up a little.

Hope everyone had a great Cinco de Mayo.

dabrownman's picture
dabrownman

This week was the 6th week for the rye starter being undisturbed in the fridge.  O\It is also the last week we will bake from it as well since it is almost down to nothing.   It needs to be refreshed back up to 125 G and restored in the fridge for another 6 weeks of no muss, no fuss, no waste and no maintenance starter control.

 

Even though it spent 6 weeks in the cold, this starter performed well during the 3 stage levain build by doubling after the 2nd feeding in 4 hours and doubling again in the fridge after being refrigerated one hour after the 3rd feeding.

 

We fed the rye starter the entire amount of the sifted out hard bits, 70 g, that equaled 15% of the total home milled 7 grain flour which totaled 470 g.  the levain spent 24 hours in the fridge before being taken out the next day to warm up 2 hours before we needed it in the dough mix.

 

This week we decided to go with more whole grains in the mix upping them to an equivalent 75%.  The whole grains included: barley, buckwheat, oat, spelt, farro, rye and wheat with wheat being twice the amount of the other grains that were equally weighted.

 

Normally for a bread with this much wholegrain we would be near 82% hydration, or more, but cut it back to 77% to see what the crumb difference would be.;We had made some gnocchi for dinner the night before and saved the potato water for the dough liquid in this bread…. because bread made with it is delicious,

 

With beef Tasso (it is usually pork) going in the smoker later today thanks to Darwin’s push, we need a good bread to stand up to this spicy cured and smoked meat.  We also decided not to put any sprouts or scalds in this bread  but did put in some red and white malt and a little bit if VWG to help out the non and low gluten flours along.

 

We changed up our usual process this time too.  We did a 1 hour autolyse with the dough flour and potato water and the salt sprinkled on top of the dough ball to make sure the flour was well hydrated.  We did 3 sets of slap and folds of 5, 1 and 1 minute on 20 minute intervals. The dough was much stiffer than usual because of the low hydration so we skipped our usual 3 sets of the stretch and folds entirely.

 

We pre-shaped and then final shaped the dough into a boule a placed it into a tapioca floured basket that was immediately bagged and placed into the fridge for a 10 hour retard.   We took the dough out of the fridge the net morning and waited 45 minutes before firing up Big Old Betsy to the 550 F regular bake preheat.

 

When the oven got to 525 F we put it the Mega Steam of (2) of Sylvia’s Steaming Pans and one of David’s Steaming Lava Rock Pans all half full of water and kitchen towels in the Sylvia’s Steam Pans.  By the time BOB chimed she was ready it has been an hour and half of warm up time for the dough on the counter.

 

We un-molded the dough onto parchment on a peel, quickly slashed it in a diamond and into the oven it went on the bottom stone as we turned down the temperature down to 500 F for 15 minutes of Mega Steam.

 

After the steam was removed, we turned the oven down to 425 F. convection this time and continued baking for another 10 minutes when the bread read 205 F on the inside and was left on the stone with oven off and door ajar until it hit 208 f on the inside when it removed to the cooling rack.

 

The bread sprang, bloomed, blistered and browned beautifully in the steam and heat.  The crust came out very crispy too.  We will have to wait for the lunch and the crumb shot but we have pout fingers crossed.  The crumb turned out very open for a bread with so much whole grains,  It was light , moist, glossy and soft.  The crust also went soft as it .  cooled.  My daughter said I should have made 10 loaves of this bread since she liked it so much.  The taste was its best feature - hearty healthy and just delicious.  Now it will be difficult to get her to move on to Lucy's next concoction.

 

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

1.90%

15% Extraction Wheat

10

20

40

70

15.49%

Water

10

20

40

70

15.49%

Total

30

40

80

150

33.19%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

75

16.59%

 

 

 

Water

75

16.59%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.61%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

302

66.81%

 

 

 

85% Extraction MG Mix

150

33.19%

 

 

 

Dough Flour

452

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.71%

 

 

 

Dough Potato Water

332

73.45%

 

 

 

Dough Hydration

73.45%

 

 

 

 

 

 

 

 

 

 

Total Flour

527

 

 

 

 

Water 75 & Potato Water

407

 

 

 

 

T. Dough Hydration

77.23%

 

 

 

 

Whole Grain Equivalent %

74.87%

 

 

 

 

Total Weight

961

 

 

 

 

Hydration w/ Adds

74.68%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

4

0.88%

 

 

 

White Malt

4

0.88%

 

 

 

VW Gluten

10

2.21%

 

 

 

Total

18

3.98%

 

 

 

 

 

 

 

 

 

Multigrains include: Buckwheat, barley, farro, wheat,

 

 

rye, spelt & oat

 

 

 

 

 

 

 

 

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dabrownman

2014 Dabrownman’s TFL Blog Index

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

 

2013 The Fresh Loaf Dabrownman’s Blog

 

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

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

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

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

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

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

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

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

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

1/30/2013 - Practice YW Slash Bag

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

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

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

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

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

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

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

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

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

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

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

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

2/21/2013 - Banana Bread

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

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

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

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

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

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

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

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

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

3/25/2013 - 50% Whole Wheat Matzoh

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

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

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

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

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

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

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

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

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

4/30/2013 - They Call Me Mellow Yellow

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

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

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

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

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

 5/17/2013 - Friday Pizza Night

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

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

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

5/30/2013 - Ezekiel's Chacon

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

6/10/2013 - White Hamburger Buns Turned Dark

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

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

6/21/2013 - Everyday Multigrain Sourdough with Scald

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

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

7/5/2013 - Snails with Tails

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

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

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

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

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

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

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

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

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

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

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

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

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

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

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

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

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

9/7/2013 - Meat Week

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

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

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

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

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

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

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

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

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

10/17/2013 - Mice Guarding the Punkin

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

10/18/2013 - Pumpkin Nutella Swirl Bars

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

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

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

10/29/2013 - YW Primer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

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

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

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

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

12/22/2013 - Panettone Forced English Muffins

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

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

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

 

2012 The Fresh Loaf Dabrownman’s Blog

 

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

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

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

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

2/3/2012 - Make your own Greek yogurt

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

2/4/2012 - Raspberry SD Pancakes

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

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2/24/2012 - teketeke Bread

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

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

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

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

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

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

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

3/12/2012 - Tartine Everyday Rustic Country Sourdough

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

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

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

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

3/23/2012 - Making Red Rye Malt

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

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

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

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

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

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

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

4/10/2012 - Retarded Super-Grain Challah

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

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

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

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

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

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

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

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

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

5/2/2012 - Yeast Water Fake Pretzel Rolls

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

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

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

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

5/12/2012 - Banana Bread Cake

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

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

5/16/2012 - Having the daughter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/15/2012 - Happy Rosh Hashanah!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11/14/2012 - Not So Stollen

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

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

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

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

11/27/2012 - A Chacon for Eric

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

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

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

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

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

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

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

dabrownman's picture
dabrownman

To use up the last of this super duper levain we ground up some more of our 8 multigrain mix of: wheat, buckwheat, oat, farro, rye, spelt, barley and Kamut.  We got an 85% extraction when we did the sifting this time and used the 15% hard nits to feed the levain.

 

Once again the levain was very active and we refrigerated it for 24 hours after it has risen 25% after the 3rd feeding to bring out the sour.   The whole grain equivalent of this batch ended up at 58% and we used a lot if different seeds in the mix.

 

The ground sesame and flax seeds and the chia seeds went at the initial mix.  The pumpkin and sunflower seeds went in at the first stretch and fold.  Since this was going to be a 20 hour retard we cut back the levain amount to 10% hoping the dough wouldn’t over proof in the fridge wit this hyper levain.

 

We mixed everything together and let it sit for 30 minutes before developing the gluten.  We really cut back on the slap and folds deciding on 3 sets of 4, 1, 1 minutes 15 minutes apart and only 2 sets of stretch and folds also 15 minute apart.

 

There was no ferment period as usual so, we went right into the design of the Chacon by lightly rice flouring the basket ans making a knotted roll for the center surrounded by pumpkin and sunflower seeds.  A 2 strand braid was then set on top of the seeds and 8 small balls were then distributed evenly around the braid and additional seeds wee placed in the spot between the balls o fill in the 8 gaps.

 

We then made really big bialy out of t e remaining dough and placed it hole side down over the design.  We hoped with the lower hydration and using  a small bit of flour for the design parts and not over proofing during retard the design would come through this time.

 

\We bagged it and put it in the fridge for20 hours and sure enough it nearly over proofed at 95% so we decided to bake it right out of the fridge with no warm up.  We fire up Big Old Betsy to 550 F and put the Mega Magma Steam in at 525 F.  15 minutes later the stream was billowing and the top and bottom stones had hit temperature.

 

We un-molded the dough onto parchment on a peel and slid the dough onto the bottom stone for 15 minutes of steam while turning the oven temperature down to 465 F.  After the steaming was done we turned the oven down to 425 F convection this time and baked another 20 minutes, 35 minutes total, until the bread hit 205 F on the inside.

 

It browned up beautiful and cracked enough to highlight the intended design with the seeds nearly matching the color of the crumb.  The bread came out quite fetching even though my Apprentice 2nd Class won’t go for any fetching.

 

The crumb came out a little Jess open than we expected but this bread is a higher percent whole grain with lots of add in bits.  We like the taste the best.  Plain or toasted with butter it was delicious.  Now we have to make some kind of lunch sandwich with it.  The crust stayed alittle crusty and the inside was soft and moist.  Not much blistering on teh outside or m open glossy holes in the inside.  But the the bread wasn't dense at all either as it did double in volume .  It's medium sour, more filling, hearty and healthy than the same bread without the interior bits and taste is better too. 

 

Formula.

The day starts better with a good Hot cross bun breakfast.

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.21%

15% Extraction Wheat

10

15

25

50

12.56%

Water

10

15

25

50

12.56%

Total

30

30

50

110

27.64%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

55

13.82%

 

 

 

Water

55

13.82%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

10.64%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

332

83.42%

 

 

 

85% Extraction MG Mix

66

16.58%

 

 

 

Dough Flour

398

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.99%

 

 

 

Water

305

76.63%

 

 

 

Dough Hydration

76.63%

 

 

 

 

 

 

 

 

 

 

Total Flour

453

 

 

 

 

Water

360

 

 

 

 

T. Dough Hydration

79.47%

 

 

 

 

Whole Grain %

58.58%

 

 

 

 

Total Weight

1,034

 

 

 

 

Hydration w/ Adds

77.42%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Pumpkin & Sunflower Seed

150

37.69%

 

 

 

Ground Sesame & Flax Seed

30

7.54%

 

 

 

Chia Seeds

20

5.03%

 

 

 

Red Rye Malt

3

0.75%

 

 

 

White Rye Malt

3

0.75%

 

 

 

VW Gluten

6

1.51%

 

 

 

Total

212

53.27%

 

 

 

And don't forget the salad

 

dabrownman's picture
dabrownman

We decided to grind up some more whole grains to feed then 15% extraction to this Levain Beast.  It loved the hard bits and doubled in less than an 2 hours again as we pulled out 100 g to make the naan.

 

We needed a special naan because we were making a special; Thai red curry that had some extra red curry paste, Tom Yum paste a; habanera, Hatch, Serrano and jalapeno pepper added to go along with the normal Thai Bird chilies just to make it hot enough so that my daughter will eat it.

 

This was killer Thai and the naan was killer too.  The normal 8 multigrain flours adding up to about 50%, the same versatile 1:2:3 formula.   The same method of mixing with half hour rest,  slap and folds followed by stretch and folds and this time mixing in the garlic, green onion and cilantro and a 5 hour retard.

 

I’m pretty sure Lucy can make just about anything SD with this recipe.  It is just as good as naan as it is a SD boule and would male great pizza.  My daughter says that SD can’t he used for naan, since naan isn’t SD,  but she did like the crunchy crispness even when brushed with butter coming out of the oven 

 

These were baked until the brown spots appeared – about 2 minutes each side in a 550 F oven with two stones top and bottom,  I thought the naan was as good as it can get using SD- but the curry was ……killer - and would taste fine on a SD flip flop.  The biyrani basmati rice was first rate too.  Wish we could eat like this every night.

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.87%

11% Extraction Multigrain

0

0

0

0

0.00%

AP

0

0

0

0

0.00%

15% extraction Multi-grain

6

12

26

44

14.67%

Water

10

10

26

46

15.33%

Total

26

22

52

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

49

16.33%

 

 

 

Water

51

17.00%

 

 

 

Hydration

104.08%

 

 

 

 

Levain % of Total

16.47%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.01%

 

 

 

Water

200

66.67%

 

 

 

Dough Hydration

66.67%

 

 

 

 

 

 

 

 

 

 

Total Flour

349

 

 

 

 

Water

251

 

 

 

 

T. Dough Hydration

71.92%

 

 

 

 

Whole Grain %

53.95%

 

 

 

 

Total Weight

607

 

 

 

 

Hydration w/ Adds

71.92%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Butter

0

0.00%

 

 

 

Sugar

0

0.00%

 

 

 

Cream Cheese

0

0.00%

 

 

 

Egg

0

0.00%

 

 

 

Non Fat Dry Milk Powder

0

0.00%

 

 

 

Total

0

0.00%

 

 

 

 

dabrownman's picture
dabrownman

Lucy has wanted to make some of these fine rolls ever since she saw them here 

http://www.thefreshloaf.com/node/38178/sacaduros

But ours didn’t open up like they were supposed to at the folds over the chunk of butter  You are supposed to use a lower hydration sort of white hearth bread for these rolls but we used our recent 8 whole grain mix using the 85% extraction for the dough flour.

 

 We once again used  our overly frisky levain along with about 80% hydration so the folds stuck together as it proofed even though we floured the touching surfaces before pinching them  lightly together over the butter

 

If the looks mean a lot to you might want to use the right dough for these very tasty rolls and cross your fingers.  Lucy did cut the butter down to 1/2 a sugar cube size and  dipped the folded tops into flour before putting them in a PAM sprayed cupcake tin.

 

We decided to preheat to 475 F but bake with steam for 5 minutes at 450 F using one of Sylvia’s steaming pans before turning the oven down to 400 F for another 10 minutes without steam.

  

They browned up nicely, cracked a little but these rolls really shine in the inside.  The crumb is soft, a little open, moist and buttery - it adds to the fine, if light, SD tang. These are some of the tastiest buns we have made in some time – healthy and nutritious too.

 

We will take another shot at them to if we can get them to open up like they are supposed to – but that will take a different recipe of white dough at about 68% hydration and flouring the inside before folding them.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

2.86%

11% Extraction Multigrain

4

4

0

8

2.67%

AP

0

0

25

25

8.33%

13% Extraction Wheat

6

6

0

12

4.00%

Water

10

10

25

45

15.00%

Total

30

20

50

100

33.33%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

50

16.67%

 

 

 

Water

50

16.67%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.70%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

87% Extraction Multigrain Mix

300

100.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Water

230

76.67%

 

 

 

Dough Hydration

76.67%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

 

 

 

 

Water

280

 

 

 

 

T. Dough Hydration

80.00%

 

 

 

 

Whole Grain %

46.00%

 

 

 

 

Total Weight

637

8 at 79 G each

 

 

Hydration w/ Adds

80.00%

 

 

 

 

 Lunch with yesterday's Frisbee bread.  Flat but delicious!

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