The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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

 

 

 

 

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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.

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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!

dabrownman's picture
dabrownman

It's Frisbee Time

Lucy was so disappointed that the dough stuck to the new basket she decided a re-do was in order since we had the same powerful levain, fierce really, the same flour mixes and nothing but time on our hands

 

We also wanted to feed this levain again, after taking out the 100g for this bake, to see if it would double in 2 hours again or fail miserably  See here for pictures of the results  Here is a hint – it broke its old record and managed t double in 1 hour and 40 minutes - Amazing!

http://www.thefreshloaf.com/comment/292562#comment-292562

 

We know it is going to make some great bread this time – if it doesn’t stick in the basket again.  We really rice floured the basket well and the boule itself before in went into it – hoping for the best 

 

We followed the rest of the previous bake to the letter to get a perfect match.  Same slapping, stretching and folding on the same intervals, same proof time, baked in the same DO (even using the same parchment in the bottom of the DO), same baking times and temperatures  The previous bake can be found here: 

http://www.thefreshloaf.com/node/38215/last-easter-sourdough-bakes-turns-ugly-tasty-way

 

The dough rose in the basket just as well and just as fast, if not faster, then the last bake  This levain really is a workhorse for making bread rise   This dough, since we took the added precaution of re-flouring the basket and dough at the 1 hour mark, came out of the basket just fine

 

We dropped it into the DO slashed and covered it before putting it in the oven between the two stones for steam.   It immediately spread out showing it was really over proofed a great deal even though there was no bulk ferment and only a 2hour proof, - it was also likely over hydrated 

 

Once the lid came off at the 12 minute mark, we could see that it had no spring or bloom  So,  the verdict is in… less water required and only a hour and a half proof is the ticket.   The pale color of the crust on the previous bake should have been the pointer to over proofing but the sticking to the basket really threw our senses off.

 

Another flat loaf resulted but I bet the crumb is still fairly open and it tastes fine – just like the last one.  I don’t think I like this fast acting levain at all!  Lucy says - bake and learn. 

Lunch from yesterday's bake that I'm betting looks just like thos one on the inside

dabrownman's picture
dabrownman

This Easter we are having smoked baby back ribs and smoked chicken with pasta and potato salads, Cole slaw and smoked BBQ beans.  Not our usual Easter fare but that means we needed a good whitish SD bread to replace the usual Wonder Bread that comes with Kansas City, MO  BBQ.

 

We had a multigrain levain in the fridge that had doubled in 2 hours the day before so we knew it was in tip top shape since we have been feeding it every day since we starter balking hot cross buns from it on Good Friday.

 

We also had some 87% and 89 % extraction whole wheat and multi-grain flour that we have been baling with since Friday as well.  We love this flour as it makes such great tasting bread.  It is thirsty but works so well at high hydration and the dough is a delight to work with.

 

The multi-grains were; wheat, buckwheat, oat, spelt, rye, barley farro and Kamut – a nice mix of grains with the wheat being twice the amount of the others.  We thought we would throw in some AP too and get the whole grains to fit in at about a 40% equivalent.

 

Since were making a less than 70 g loaf, we got to use our new small basket for the first time.  We like it a lot and for 50 cents our usual basket bargain at Goodwill.   We did a quick mix including everything except the salt, which was sprinkled in top and let the dough sit for 30 minutes so the flour could hydrate.

 

We then mixed in the salt and did 3 sets of slap and folds on 5, 2 and 1 minutes where the dough quit sticking at the 4 minute mark of the first set.  These were followed by 3 sets of stretch and folds, from the compass points.  All the slapping , stretching and folds were done on 12 minute intervals.

We then shaped the dough and placed it the rice floured basket but forgot to rice flour the boule as we always do for a new basket so it can’t stick.  After a short 2 hour proof, It was 85 F in the kitchen today, the dough had doubled on the counter and ready to be baked.

 

It was wet and giggly so of course it stuck – really badly too.  I actually had to grab it and drag it out of the basket, from three places causing it to lose all of its airy proof.  We should have reshaped it and proofed it again.  But we were out of time so into the DO it went for 12 minutes of steam at 450 F.

 

Once the lid came off we continued to bake for 5 minutes of 425 F convection before we removed the bread from the DO and placed it on the bottom stone to finish browning.  !0minurted later the bread was done.  Be baked it to 210 F because it wasn’t browning a s dark as we wanted at our usual 205 F.

 

The bread really never sprang much and it never got a dark as we like either.  Still, it was very tasty and the crumb was open, soft and glossy but not quite as moist as our 205 F bakes. This is still a fine tasting SD bread and not at all horrible except in the way it looks - all squashed and weird looking on the outside and not as open as it would have been either.  Can’t wait to have it with the ribs and chicken for Easter Dinner….. 

Happy Easter to all.

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%

15 % exraction Whole 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

15.82%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

150

50.00%

 

 

 

87% Extracxtion Multigrain Mix

150

50.00%

 

 

 

Dough Flour

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.00%

 

 

 

Water

225

75.00%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

350

 

 

 

 

Water

275

 

 

 

 

T. Dough Hydration

78.57%

 

 

 

 

Whole Grain %

40.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.57%

 

 

 

 

Total Weight

632

 

 

 

 

 

dabrownman's picture
dabrownman

Here is the Italian Easter bread we found online to bake with the GMA’s, also less widely known as The 3 Twisted Sisters.  http://crumbsoflove.wordpress.com/2012/03/30/pizza-civitavecchia-italian-easter-sweet-bread/

 

This was a really fun Easter bake as we got to use the wife’s KA to mix it all up, paddle it to death and then hook it some too – at least we didn’t dirty up the whisk but with 5 left over egg whites we might.   

 

We also found a recipe that is probably an older, more authentic and much less healthy version that we didn’t make.  http://www.piciecastagne.it/2012/03/30/pizza-di-pasqua-di-civitavecchia/  But it sure sounded decadent even in Italian.  What we noticed most was the very bold and dark bake this bread seems to have.  I guess you get that after 1 ¼ hours in the heat!

 

First off I made a 10 hour counter top biga with a pinch of year and 75 g each of AP  and water where the recipe called for a lot, a huge amount of yeast for me and a 1 hour sponge.  I don’t even keep that much yeast so I always sub a long biga thinking the flavor would be better.

 

The 2nd thing I changed was to add a 100% hydration, 100g SD multi-grain levain that was at full strength but cold after being in the fridge for 24 hours.  This was added at the dough hook and mix in the butter stage.  The recipe said it should double in size at the first stage in 2 hours.

 

My kitchen is at 82 F the perfect temperature for yeast and it rise about 25 % instead of 100% so I figure a little SD would only improve things and add to overall taste and keeping qualities – plus I just felt bad making an Italian sweet bread sort of like panettone and not getting some SD in there.

 

Lucy said Michael Wilson would have done the same thing so that was al lit took to get it out of the fridge.  I was going to make a bread with it needing 240 g but I just fed it again along with some YW levain I found in there too.  The multi-grains included, barley, wheat, spelt, farro, rye, oat, buckwheat.

 

Who knows, maybe a multi-grain combo YW SD bread will happen early next week since the flour is already ground and sifted to make an 85% extraction something.  But those sacaduros rolls might just win out since I’ve never heard of them before and they look cute.  Back to this bake,

 

The final rise was supposed to take 1 ½ hours but it took 6 hours even with the extra SD punch and the perfect temperatures.  No worries - the 6 hours had to be the best thing that could happen for the SD add.  We glazed the top with egg whites and turbinado sugar. 

 

It baked up nice and brown and we waited for the sloped top this bread is supposed to be famous for - with a collapsed middle.  Well it only happened in Lucy's dreams and not a problem if baked to 202 F on the inside middle it seems.  It smells deliciously of anise,  is sweet even though their isn't all that much sugar in it and is moist with an open crumb.  The browned crust is just the best tasting part by far.  Can't wait to have breakfast toast with some marmalade .....yummy!

The breakfast way indeed yummy.  A Denver omelet with aged white cheddar cheese, sausage, bacon, mango, strawberries, cantaloupe, half a minneola and this fine bread with home made marmalade.

 The half a red beef tamale and half a green chicken enchilada and home made mixed beans with your favorite hot sauce is a favorite around here for dinner - and Lucy says not to forget the salad.

 

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