The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman's picture
dabrownman

It seems every year we have BBQ ribs for Super Bowl Sunday.  Some times we have these ribs, without the bones, on pizza showing how sick some folks can be when pressed or just left alone to their fate.  This year it is just smoked baby back ribs, potato salad, Cole slaw and brewskies.

 

In KCMO where I came from, The finest BBQ is served with Wonder Bread.  As hard as we try, even home made Yeast Water Japanese Water Roux Pain de Mie cannot duplicate this white bread adequately.   But, we still need a white bread for the BBQ so we came up with this one.

 

Since this is a one day affair, not including the SD levain build, where the dough is not retarded, the sour was weaker than out usual efforts.  But, we did refrigerate the levain overnight once the levain had risen 25% after the 3rd stage feeding to help the sour.  We also put all the whole grains in the levain to get them as wet for as long as possible.

 

We added in some home milled multi-grains and ground flax, sesame and chia seeds to improve the flavor some, put some specks of color in the crumb and make the bread a little mire healthy.  The whole multigrain mix was rye, spelt, Kamut and wheat.

 

We did a 30 minute autolyse and sprinkled the salt on top.  We used our usual 3 set of slap and folds of 6, 2 and 1 minutes done 15 minutes apart followed by 3 sets of stretch and folds, from the cardinal compass points, also on 15 minute intervals where the ground seeds were incorporated on the first one.

 

After 30 minute ferment we shaped the dough and 10 minutes later final shaped the dough into a ball and placed it into a nonstick sprayed and rice floured cereal bowl, seams side down, so we could bake the bread seam side up without slashing it.

 

The bread was slightly over proofed so it only cracked a little bit when put in to the 500 F mini oven covered by a stainless steel mixing bowl acting as a cloche.   We forgot to turn the oven down so, after 10 minutes, we removed the stainless cover and turned the oven down to 425 F convection this time.

 

5 minutes later rotated the bread 180 degrees and moved the bread up to the middle level from the bottom since the top was too far from the heating coils to brown as well as it should. 5 minute later we rotated it a\gain and then 5 minutes later it was deemed done with the inside temperature at 207 F.

 

The crust did finally brown well but the blisters the mini oven is famous for with retarded loaves under Sylvia’s mega steaming cups were missing.  The crust came out crisp but went soft.  The crumb was medium open, glossy, soft and moist with little black and brown flax and chia specks.

 

The taste was mildly sour and the flavor is not as deep as bread with more whole grains and flavorful add ins.  It really would have benefited with a dose of Toadies for sure.  As it is, you would have to say it is a slightly more flavorful SFSD with some specks in the crumb that will be a fine white bread for the Sunday BBQ.  It made some good toast for breakfast with butter and home made blackberry / strawberry combo jam this morning too. 

    

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

6.56%

Whole Multigrain Mix

8

12

20

40

13.11%

Water

8

12

20

40

13.11%

Total

36

24

40

100

32.79%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

50

16.39%

 

 

 

Sprout Soaker Water

50

16.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

17.99%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

235

77.05%

 

 

 

Potato Flakes

10

3.28%

 

 

 

Dough Flour

255

83.61%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

180

59.02%

 

 

 

Dough Hydration

70.59%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

75.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

305

100.00%

 

 

 

Water

230

75.41%

 

 

 

 

 

 

 

 

 

% Whole Grain

16.08%

 

 

 

 

 

 

 

 

 

 

Total Weight

556

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Groiund Flax, Sesame & Chia

15

4.92%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: Kamut, spelt, rye & wheat 

 

 

 

 

dabrownman's picture
dabrownman

Lucy figured it was time to get back to baking the kind of bread that she likes but I reminded her we still have a couple of half loaves of SD pumpernickel in the freezer along with some white breads and who knows what else.

 

So we compromised by baking one of my favorite kind of breads - even though I like them all.  This one is a 60% mix of 8 whole grains, sourdough, has oat and potato in it along with home made red and white malts and sprouts, honey, pumpkin, sunflower, flax and sesame seeds.   The liquid is a mix of excess sprout soaker water but mainly yogurt whey.

 

Even though rye chits in 24 hours, the rest of the grains take 48 hours to chit when making sprouts so you need to start the sprouting at the same time as the SD levain if you want to have it ready when you mix the dough 48 hours later if you want to refrigerate the levain for 24 hours after the 3rd stage feeding.

 

We always have yogurt whey on hand since we regularly make our own but if you buy a quart of the cheapest plain yogurt at the store and drain it in the fridge for 4 hours, through a colander with a sheet of paper towel in the bottom, you will make really expensive Greek yogurt and have whey for your bread too.  A twofer if there ever was one.

 

Per our new normal using a heating pad in the winter, we made the SD levain over 3 stages from our whole multigrain 66% starter that had been undisturbed for 4 weeks in the fridge getting sourer by the day in the cold.  The first stage was 3 hours where it rose 25% and the 2nd stage was right at 4 hours before it doubled.

 

We then fed it the 3rd time and after it rose 25% after about an hour we then refrigerated it for 24 hours.  The next day it was placed back on the heating pad and allowed to double, which took about 3 hour,s while we autolysed the rest of the dry, less the seeds and salt.  We held back little bit of whey to dissolve the salt to add in later.

 

After out last bake that was too wet and the dough spread, we decided that this bread would be better at 81% hydration including the add ins.  After everything was mixed we let it sit for half and hour.  The dough certainly felt and performed better that the last bake and was still wet enough to do the 3 sets of slap and folds of 8, 1.and 1minutes  without difficulty.

 

3 sets of stretch and folds were done on 20 minute intervals where the ground sesame and flax, pumpkin and sunflower and sprouts were incorporated on the first 3 and evenly distributed by the 4th one.  Once everything was in the dough, we shaped it in to a ball and put it in the fridge for a 12 hour retard in bulk like Ian or Peter Reinhart would do.

 

By the next morning it had doubled in the fridge and we put the dough on the heating pad to warm up for 1 ½ hours before shaping it into a boule and putting it seam side down in a rice floured basket to final proof so that we could bake it upside down with out slashing and letting the bread crack at the seams as it sprang in the oven.

 

Yes ,it's a BLT - very special since we only have a couple a year.

After 1 3/4 hours we fired up Big Old Betsy and let it hit 500 F and stay there for 20 minutes to let the top and bottom stones catch up.  This time we decided to bake this bread on the bottom stone while covering it with or Goodwill $1 aluminum Dutch oven bottom as a cloche.

 

As soon as the bread was overturned onto parchment on a peel and slid into the oven and covered with hot preheated cloche, the temperature was turned down to 475 F for the 18 minutes the bread was steamed with its own steam.

 

Once the lid came off, the oven was turned down to 425 F convection this time and the inside hit 203 F right at 12 minutes later when the oven was turned off.  Total baking time was 30 minutes for this smallish loaf. 

 

Once the bread hit 205 F we opened the door of the oven, leaving it ajar and let bread sit on the hot stone till the bread hit 207 F on the inside when it was removed to the cooling rack.  It sprang and browned very well and cracked handsomely.  The crust was very crunchy when it came out of the oven too.  The crumb was fairly open for a bread so high in whole grains, sprouts and seeds.  It was a medium well for sour because of the whey and there are lots of bits in the crumb.  The crust stayed a little crisp and was boldly baked just the way we like it.  Between the fine flavor of the crust and crumb that is nutty, tangy and deep, there isn't much not to like about this fine bread.  It would be a fine candidate for Lucy's DaPumperizing method.

 

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

5.73%

Whole Multigrain Mix

16

24

40

80

22.92%

Water

16

24

40

80

22.92%

Total

52

48

80

180

51.58%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

90

25.79%

 

 

 

Sprout Soaker Water

90

25.79%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.40%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

130

37.25%

 

 

 

Potato Flakes

12

3.44%

 

 

 

Whole Multigrain Mix

117

33.52%

 

 

 

Dough Flour

259

74.21%

 

 

 

 

 

 

 

 

 

Salt

7

2.01%

 

 

 

Yogurt Whey

200

57.31%

 

 

 

Dough Hydration

77.22%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

83.09%

 

 

 

 

 

 

 

 

 

 

Total Flour

349

100.00%

 

 

 

Soaker Water 82 & Whey

290

83.09%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.31%

 

 

 

 

% Whole Grain

60.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

841

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

12

3.44%

 

 

 

White Malt

3

0.86%

 

 

 

Red Malt

3

0.86%

 

 

 

Pumpkin & Sunflower Seeds

40

11.46%

 

 

 

G. Flax, G Sesame Seed

25

7.16%

 

 

 

VW Gluten

12

3.44%

 

 

 

Total

95

27.22%

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Whole Multigrain Berries

100

28.65%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: barley, emmer, Kamut,

 

 

 

spelt, rye, oat, buckwheat and wheat

 

 

 

 

 

 

 

 

 

 

60% whole grain does not include the whole

 

 

 

grain soaker.  It is 70% with the soalker.

 

 

 

 

dabrownman's picture
dabrownman

We have been working our way up the whole multigrain SD ladder for some tike starting at 12% and now this one is 50%.  50% is the minimum whole grain we would like to eat as our daily bread for all kinds of personal health reasons. Plus it tastes so much better than white bread in Lucy’s book as well as mine.

 

Normally this breads would have all kinds of seeds, soakers, scalds, nuts, sprouts and fruits as add ins but the size of the holes in the crumb suffers as a result.  So this time we cut out all the bits inside and went with flour all by itself except for a bit of honey to cut the bitterness and some VW to get the low protein AP flour up to bread flour levels and help with the low gluten whole grains.

 

We hoped the holes would remain decent in size along with the SD tang, great multigrain taste and soft, moist crumb – with no Tang Zhong required.  We decided to up the hydration substantially for this bread to help keep the holes on the larger size while realizing that this might make for some serious ‘bread spread’.

 

The levain was made with all whole grains using a 66% hydration multigrain seed that had been in the fridge for 3 weeks.  It was built over 3 stages before being refrigerated for 24 hours to bring out the sour. 

 

We autolysed everything but the salt for 30 minutes and put the salt on top of the dough ball so it wouldn’t be forgotten.  We did 3 sets slap and folds of 6, 2 and 1 minute before doing 4 sets of s& F’s on 30 minute intervals.  We then immediately refrigerated the dough in bulk for 8 hours.

 

The next morning we took the dough out of the cold and put it on a heating pad for 1 1/2 hours to warm up before being shaped an placed into a rice floured basket.  After 2 hours we got Big Old Betsy ready  with a 550 F preheat and we refrigerated the dough again as the oven heated to try to get the skin cold enough to slash – it was pretty wobbly and close to 95% proofed.

 

Yes iit is a Mexican Winter Squash Pie - makes pumpkin so passe:-)

As we thought, the dough refused to be slashed and partially collapsed under the single edge razor but we slid it onto the bottom stone with high hopes that it would recover under the mega steam supplied by lava rocks in a 9x13 Pyrex pan half full of water.

 

And an Exploding Lemon Chocolate Cheesecake Souffle!

  We turned the oven down 25 degrees on 2 minute intervals until we got to 475 F and left it there for 6 minutes giving the dough a 12 minute steam bath.  The steam came out and we turned the oven down to 425 F convection this time, for another 10 minutes when the boule read 208 F on the inside and deemed done.  We did rotate the bread 180 degrees after 5 of those minutes.

 

This bread made a great balogna sandwich for lunch and then a fine chicken, grilled cheese the next day - with the usual veggie and fruit variety.

The bread browned nicely with small blisters, sprang back nicely and blooms a bit.  What it did best is spread.  This was ‘one wet dough’, no amount of cold could get it to keep from oozing once unchained from the basket.   Still, the crumb as open for 50% while grain bread and we were pleased but not as open as the 30% whole grain version – no surprise there.  We like this bread a lot.  It was very soft and moist on the inside with a chewy soft crust as it cooled.

 

Lucy never forgets a good salad for lunch and dinner.

Has to be one the best SFSD style bread we have managed and it tastes about as good as it this kind of bread gets.  I can see some bruschetta in our near future to go with some Italian gravy on Sunday.

Formula

 

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

3.65%

Whole Spelt

6

6

6

18

3.28%

Whole Kamut

6

6

6

18

3.28%

Whole Farro

6

6

6

18

3.28%

Whole Wheat

12

12

12

36

6.57%

Whole Rye

6

6

6

18

3.28%

Water

36

36

36

108

19.71%

Total

92

72

72

236

43.07%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Mix

118

21.53%

 

 

 

Water

118

21.53%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.81%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

274

50.00%

 

 

 

Whole Wheat

52

9.49%

 

 

 

Whole Spelt

26

4.74%

 

 

 

Whole Kamut

26

4.74%

 

 

 

Dark Rye

26

4.74%

 

 

 

Whole Farro

26

4.74%

 

 

 

Dough Flour

430

78.47%

 

 

 

 

 

 

 

 

 

Salt

11

2.01%

 

 

 

Water

375

68.43%

 

 

 

Dough Hydration

87.21%

 

 

 

 

 

 

 

 

 

 

Total Flour

548

100.00%

 

 

 

Water

493

89.96%

 

 

 

Hydration w/ Adds

89.43%

 

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,082

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

15

2.74%

 

 

 

VW Gluten

15

2.74%

 

 

 

Total

30

5.47%

 

 

 

 

dabrownman's picture
dabrownman

We have been working our way up to higher and higher percent whole grains using sourdough and trying to get an open crumb. So far 30 percent – no worries but Lucy can only eat so much white bread sourdough before she starts feeling guilty.

 

So we made a YW whole grain levain from the cast offs from feeding it and a small whit flour poolish to speed things along since this was not going to be a bread with a long overnight retard but one that we could get done in a day not including the 12 hour levain for the YW.

 

We came in at 43% whole grains, all in the YW levain, and we added some pistachios and walnuts in the mix to give it some taste since there was no sourdough tang to fall back on.

 

We did a large one build levain using half YW and half a mix of whole grain flours that we ground up in our trusty Krupp’s coffee grinder.  The multigrain mix was wheat, spelt, farro and rye in equal amounts. 

 

We did the usual slap and folds to develop the gluten and stretch and folds to incorporate the nuts but we then shaped the sough free form into a boule and dropped it on some parchment paper on a small Pyrex lid to proof on the heating pad.

 

We were again running out of time before this bread had to go into the oven and hoped that the poolish would eventually kick in to get the proof to 85% before hitting the heat but we only got 70% during the 3 hour final proof.

 

Then several weird things happened.  The bread would not slash with a razor, so Lucy thought about a pair of scissors but didn’t want to wash one more thing being deathly afraid of water that isn’t in her bowl.

 

Because the dough was under proofed and poorly slashed, the bottom blew out of this bread as it sprang in the oven without a hint of bloom.  No worries until the bread started to brown excessively and needed to be covered with foil for the last 10 minutes of baking.

 

We love biscuits and sausage country gravy.

Normally a bread on the small side would take about 27 minutes to get to 205 F on the inside in the mini oven but at 27 minutes it still had 10 more minutes to go - why this was so we no idea. 

 

Smoked; chicken, Anduouilli sausage and pulled pork etouffee is tough to beat.

 It did have some blisters due to (2) of Sylvia’s steaming cups and it did spring 100% when it hit the heat, still, It isn’t much of a looker on the outside but the inside was also a surprise.  With that spring I though thought it would be more open but my daughter said it was more dense than usual - compared to a 25% white bread without any nuts.

 

A tasty honey goat cheese salad from the pot garden.

The girls liked the taste since there was no sour at all and the nuts really came through since they didn’t have to compete with 10 other ingredients.  It’s not my favorite kind of bread but it did taste great for a non SD white bread with nuts.

 

The wheat will be ready to harvest soon.

Tomorrow we will crank out a 50% whole grain SD and see if that fits the bill for our sour craving a little better.  Hope the holes are better too. 

 

Yeast Water BuildBuild 1Total%
Pinch of ADY   
Yeast Water13813842.33%
Whole Multigrain Mix13813842.33%
Water505015.34%
Total27627684.66%
    
Yeast Water & Pinch of ADY Poolish % 
Flour18857.67% 
Water18857.67% 
Starter Hydration100.00%  
Levain % of Total55.29%  
    
Dough Flour % 
AP13842.33% 
Total Dough Flour13842.33% 
    
Salt61.84% 
Potato Water8927.30% 
Dough Hydration w/o starter64.49%  
Tot. Hydration  w/ Starter 84.97%  
    
Total Flour326  
Potato Water 89, Water277  
    
Total Hydration with Adds84.13%  
Total Weight680  
    
Whole Grains42.33%  
    
Add - Ins % 
VWG82.45% 
Walnuts & Pistachios5516.87% 
Total7121.78% 

 

 

 

dabrownman's picture
dabrownman

Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all.  She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.

 

You never know what Lucy will come up with next.  These Toadies contained; oat bran, wheat germ, steel cut oats, potato flakes, sesame, flax seeds and corn meal to make up the total 45 g used.  These were ground up in a mini mill to flour consistency before separating out 20 g for the Tang Zhong and 25 g to toast and add to the Tang Zhong after cooking.

 

We wanted to up the flavor, sour and whole grains of our last white bread bake and this bread at 30% whole grains, Toadies and no YW to offset the SD should fit the bill.   We were really debating putting some prunes nuts and seeds in it too but decided to go with bread that didn’t have bits in the crumb

 

Lucy did add some potato water for the liquid though since we have forgotten to add it to our last two bakes and with the potato flakes in the Tang Zhong she thought it was a good fit.  Since we were using 10%, at best protein AP with additional low gluten ingredients, we put in 10 g of VWG to get the protein up a bit.

 

The other change was that even though we built the SD levain the day before and refrigerated it overnight, we did manage to make bread the next day without retarding dough in bulk or shaped as we usually do.   We figured it would be less sour than usual but we were running out of time to get the bake done on Friday with the bun bake the day before getting the way.

 

The method was nearly the same one we have used of late with a 30 minute autolyse that included everything with the SD levain this time with the only thing held back and sprinkled on top was the salt.

 

We did 2 sets of slap and folds of 8 and 2 minutes that were dome 15 minutes apart and 3 sets of S& F’s done from the compass points twice this time on 30 minute intervals. The dough was then allowed to ferment for 1 hour before being shaped, placed in a rice floured basket and wrapped in a trash can liner.   The bread then proofed for 5 hours.  We did all of this on a heating pad since the kitchen was 68 F.

 

The razor stuck on the bread when slashing causing a nasty slash job and we should have refrigerated it for the last half hour to make slashing this wet dough easier.   But, un-molded on parchment, on a peel,  into the 550 F oven it went on the bottom of 2 stones, one above, with lava rocks in 9x13 Pyrex pan, half full of water, bubbling away on the rack below. 

 

2 minutes into the mega steam we turned the oven down to 500 F.  It stayed there for another 10 minutes when the steam came out and we turned the oven down to 425 F, convection this time.  We rotated the bread 180 degrees every 5 minutes and 15 minutes after the steam came out, the bread read 207 F in the middle so we removed it to a cooling rack.

 

How did that cranberry, pear, apple, ginger pie get in there? One of our favorites!

Total baking time was 27 minutes where it browned up well, sprang OK, bloomed a little and developed some small blisters.  The crust came out of the oven crisp that went soft as it cooled.

 

The crumb was; very open with irregular holes, soft, moist and very glossy.  But the best part is the medium, tangy taste that is deep in complex flavors, a little nutty and seedy with toads in the background shining through.  This is the best tasting white SD bread we have made for a long time.

 

Had it toasted for breakfast today but can’t wait have it for dinner, with EVOO infused with basil, Parmesan and cracked black pepper, some cheeses, a salad and fruits.  Here is the lunch shot with home grown, cherry tomato covered salad, Japanese black rice, turkey stuffing, avocado, carrot, celery and red pepper sticks half a banana, a few blackberries and a fine smoked pulled pork sandwich with smoke Gouda and pepper jack cheeses.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter

15

0

0

15

3.16%

Whole Wheat

5

0

14

19

4.00%

Whole Rye

5

0

13

18

3.79%

AP

0

20

0

20

4.21%

Water

15

20

40

75

15.81%

Whole Spelt

5

0

13

18

3.79%

Total

45

40

80

165

34.77%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

83

17.39%

 

 

 

Water

83

17.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

18.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

7

1.48%

 

 

 

Whole Spelt

7

1.48%

 

 

 

Whole Kamut

7

1.48%

 

 

 

Whole Farro

7

1.48%

 

 

 

Whole Wheat

7

1.48%

 

 

 

Whole Oats

7

1.48%

 

 

 

AP

305

64.28%

 

 

 

Dough Flour

392

82.61%

 

 

 

 

 

 

 

 

 

Salt

9

1.90%

 

 

 

Potato Water 102, Water

300

63.22%

 

 

 

Dough Hydration

76.53%

 

 

 

 

 

 

 

 

 

 

Total Flour

475

100.00%

 

 

 

Potato Water 102, Water

383

80.61%

 

 

 

T. Dough Hydration

80.61%

 

 

 

 

% Whole Grain

29.93%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.95%

 

 

 

 

Total Weight

876

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

10

2.11%

 

 

 

 

 

 

 

 

 

45 g of Toadies and 100g of water used for Tang Zhong included in above

 

 

Don't forget the salad that goes so well with just about any meal - this one had slivered almonds on top!  Yummy with some buttered SD bread too!

dabrownman's picture
dabrownman

After we had such luck with our last bun bake for hamburgers, that turned out to the best Lucy and I have managed to produce, we had another occasion to make some buns for some pulled pork that came from a huge 14 pound bone-in pork shoulder that we smoked for 17 hours on Sunday

 

Our last batch of buns scented with rosemary, basil, garlic and sun dried tomato here :

 YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

Were used as the basis for these buns. 

 

The big differences were that these buns were sourdough only - no YW or Poolish.  Aromatic seeds of; caraway, anise, fennel and coriander replaced the herbs. garlic and sun dried tomato.  We cut back on the the sugar amount and replace the butter with margarine since we were out of butter.  We upped the non fat dry milk powder, cutting the milk and added potato flakes and cream cheese.

 

The levain % was dropped from 33% to 13% and the whole grains increased from 8 to 10%.  This time we also included the Tang Zhong flour and water remaining after geletanization in the calculations for hydration that came in at 68%.

 

The other major change to the process was not to do an overnight retard of the dough.  We went straight from gluten development to ferment to shaping and final proof all on the heating pad where the final proof took 4 hours.

 

The rolls were brushed with agg and milk twice before going into the 375 F oven and they baked for 10 minutes before turning the oven down to 350 F and baking for 15 minutes more.

 

For some reason these buns did not brown up as well as the last batch even though they baked longer.  We have no idea why this was so.  They had a very nice nutty flavor and the aroma was very nice – even better than the last batch. The crumb was open soft and moist.

 

The sour tang come through but was milder than usual probably because there was no retarded.  They made some fine smoked pork shoulder holders for sure but we didn’t make enough of them to handle that much meat for sure – but we can make another batch of rolls later – a different kind too!.

 

Might as well smoke some Andouille sausage and chicken thighs with that huge pork shoulder and show a picture of the buns covering it for dinner.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.41%

Whole Wheat

5

0

0

5

1.14%

Whole Rye

5

0

0

5

1.14%

AP

0

20

20

40

9.08%

Water

15

20

20

55

12.49%

Whole Spelt

5

0

0

5

1.14%

Total

45

40

40

125

28.38%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

63

14.19%

 

 

 

Water

63

14.19%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.03%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

10

2.27%

 

 

 

Whole Spelt

10

2.27%

 

 

 

Whole Wheat

10

2.27%

 

 

 

Potato Flakes

12

2.72%

 

 

 

AP

336

76.28%

 

 

 

Dough Flour

378

85.81%

 

 

 

 

 

 

 

 

 

Salt

8

1.82%

 

 

 

Water

263

59.70%

 

 

 

Dough Hydration

69.58%

 

 

 

 

 

 

 

 

 

 

Total Flour

441

100.00%

 

 

 

Water

326

73.89%

 

 

 

T. Dough Hydration

73.89%

 

 

 

 

% Whole Grain

10.22%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

68.16%

 

 

 

 

Total Weight

959

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.27%

 

 

 

Olive Oil

10

2.27%

 

 

 

Butter

42

9.53%

 

 

 

NFDMP

20

4.54%

 

 

 

VW Gluten

5

1.14%

 

 

 

Cream Cheese

42

9.53%

 

 

 

Anise, Caraway, Fennel, Coriander

4

0.91%

 

 

 

Cracked Flax, Sesame Seed

12

2.72%

 

 

 

Sugar

40

9.08%

 

 

 

Total

185

42.00%

 

 

 

 

 

 

 

 

 

Garnish of sesame and chia seeds

 

 

 

 

 

 

dabrownman's picture
dabrownman

From what Lucy can tell these are either calzones or strombolis depending on how Italians feel at the time or how they slice them and if anyone who knows the difference between the two is present.  I’ve decided, once again, that Lucy is nearly worthless in these matters, like most other things but we will go with her suggestion of calling them Stromzones..

  

We use the same dough for Italian focaccia and pizza interchangeably so there isn’t a difference that way for us either.  This time, to mix things up and try to cater to everyone’s personal preferences, we made the girls favorite poolish white Focaccia Romana and, for Lucy and I, our favorite sourdough multigrain Focaccia Romana for the crust portion.

 

After that everything was the same.  The Focaccia Romana portion was fresh rosemary and basil with garlic and sun dried tomato for the dough enhancements.   The filling was some mozzarella and parmesan cheese, ricotta cheese salted and peppered with an egg to bind it together.

 

The meats included very thin pepperoni, smoked hot Italian sausage and smoked chicken breast.  The caramelized veggies included red onion, button and crimini mushrooms and sautéed red peppers with some green onions and basil for color.

 

The poolish started the night before with a pinch of ADY and 100g each of water and white flour.  This was left out overnight on the counter to double and in the morning we added it to 200 g of AP, 5 g each of salt and olive oil and 116 g of  water to make a 72% hydration dough that we slapped and folded for 4 minutes…. twice – 15 minutes apart.

 

We then did 2 sets of stretch and folds where we incorporated the herbs, garlic and sun dried tomato on the first one.  It then went into the fridge for 2 and a half hours to slow it down and wait on the SD portion to catch up. 

 

The SD version started with a 3 stage build over 12 hours using 15 g of rye starter at 66% hydration, 120 g of whole grains – in this case wheat, spelt and rye in equal amounts mixed with 120 g of water.  When the levain had risen 75% after the 3rd build we refrigerated it overnight.

 

The next morning we mixed the levain with 240 g of AP, 7 g of salt, 10 g of olive oil and 160 g of water to make a 78% hydration dough.  We followed the exact same procedure as the white  poolish dough for gluten development and add in incorporation but immediately put it on the  heating pas to start fermenting and proving.- a 5 hour process.

 

The poolish dough joined the SD on the heating pad for the last 2 and a half hour of fermenting and proving.  We then divided (2) 180 g pieces of each to make the 4 what ever these turned out to be.   This left some of each dough left over - with way more multigrain SD than poolish.

 

Still working on Ians's bread for breakfast and lunch - we don't get tired of it!

 

We made a knotted roll and 4 balls out of the poolish to place in the bottom of a rice floured basket.  With the sourdough portion, we made and a large bialy shape to cover them and make a Mixed Italian Bread Chacon and set aside to proof again..

 

The tomato pot garden is just now starting to produce the bigger tomatoes to go with the cherries.

We rolled the Stromzone dough out to oval shaped rectangles slightly thicker than our ultra thin pizza crust thickness.  We then, over half the rolled out shape and leaving a 1/2” border, we piled up in layers; mozzarella, parmesan, ricotta, pizza sauce, pepperoni, smoked sausage, smoked chicken, caramelized veggies - with the green onion resting on top.

 

We folded over the other half and sealed the ‘pouch’ with rope twists of the crust where it came together.  They were then transferred to a parchment covered peel with a large dough scraper and the tops slit to let the steam out.

 

We had pre-heated the oven to 500 F and let it sit there for 20 minutes to let the top and bottom stones catch up to the oven air temperature.  As soon as the Stromzones were slid onto the bottom stone, we tuned the oven down to 425 F convection.  After 10 minutes we rotated the parchment paper 180 degrees and continued to bake for 10 more minutes.

 

We then rotated the pouches on the parchment paper 90 degrees twice - 5 minutes apart when we deemed the Stromzones done at the 30 minute mark.   We let these packets of goodness cool for 5 minutes before serving. 

 Yes, they were delicious and the ricotta made them different than our normal pizza – besides using a knife and fork to eat them!  We will make them again but since there are so much harder to make than pizza, we will probably start putting ricotta on pizza more often…. Such is life.  The Bi-color Chacon came out looking good with a little cracking where it should have.  It smells great from the outside.  Now that we have sliced it open, the crumb is soft and moist holes on the small to medium size.  The bottom SD is slightly darker than the poolish top making for a nice contrast.  The smell is phenomenal!  This bread will be used for some fine brisket using our homegrown tomatoes - tonight if  not for lunch.

dabrownman's picture
dabrownman

Lucy decided to help the girls out with their white bread fix by making another one, a SD one this time, for them to gnaw on   To make the bread a little moiré healthy, we also added in some whole, rye, spelt and wheat.  TO increase the flavor we added in our favorite taste enhancers (that aren’t Toadies), 10 g each of corn, potato and steel cut oat and a bit of farina.

 

We had some potato water saved from making potato salad but forgot to use it for this bread.  But we did remember to use a different process for this bread.  We did a 3 stage build of the levain over 12 hours putting all the whole grains in the levain. 

 

Only 2 minutes of slap and folds just to get thing mixed up after a 20 minute autolyse where the salt was not added but the 20 g of water held back was used to incorporate it through the dough by squishing it through out finger fright before the slapping started.

 

4 set of stretch and folds from the compass points on 30 minute intervals were completed.  Once done with the S&F’s we let the dough ferment for half an hour before shaping into a batard and placing it in an oval, rice floured basket.  Then we bagged it put it outside in the AZ winter night for a cold proof that ranged from 48 F to 36 F last night.

 

In the morning, after it had risen 30%, we brought it into the kitchen for a 4 hour proof on the heating pad that we use for starters, levains and final proofs in the winter time.  We fired up Big Old Betsy for a 550 F preheat.

 

Have been eating a lot of Ian's tangy bread because it is so good for lunch sandwiches - loved the grilled cheese and Balogna

 

We put the mega steam spewing, lava rock pan, half full of water into the bottom of the oven when it hit 550F figuring it would take 15 minutes for the steam to become its mega self and for the lagging top and bottom stones to get up to ramming speed.

 

We un-molded the dough onto parchment, on a peel and them gave it two slashed with the single edge razor before sliding it into the oven’s bottom stone.  At the 2 minute mark we turned oven down t 525 f and at the 4 minute mark we lowered it again to 500 F.

 

 At the 6 minute mark, we lowered the temperature to 475 F where is stayed to the 12 minute mark when the lava rock steaming pan was removed.  The temperature was lowed to 425 F, convection this time.  Every 5 minutes we rotated the bread on the stone 90 degrees and 20 minutes into the dry bake cycle the bread hit 203 F when the oven was turned off and the door left agar until the bread hit 207 F.

 

Bread didn't make the list for sushi Wednesday with smoked salmon and ultra fine swordfish.  But it did for smoked meat Thursday of sausage chicken breast and beef ribs.

It bloomed, sprang and browned well with small blisters this time –why we have no idea and a couple of ears to hear the cooling cracking sounds.  Can’t wait to cut this bread when it cools for a hopefully sour taste and peek at the crumb.  Well, the crumb is very soft and moist with medium holes and sour.  A very nice overall white SD bread. Very tasty.

  

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.36%

Whole Spelt

5

15

18

38

8.51%

Whole Wheat

5

0

18

23

5.15%

Whole Rye

5

15

18

38

8.51%

Water

15

30

54

99

22.17%

Total

45

60

108

213

47.70%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour Mix

107

23.85%

 

 

 

Water

107

23.85%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

25.91%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

300

67.19%

 

 

 

Corn Meal

10

2.24%

 

 

 

Farina

10

2.24%

 

 

 

Steel Cut Oats

10

2.24%

 

 

 

Potato Flakes

10

2.24%

 

 

 

Dough Flour

340

76.15%

 

 

 

 

 

 

 

 

 

Salt

8

1.79%

 

 

 

Water

236

52.86%

 

 

 

Dough Hydration

69.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

447

100.00%

 

 

 

Water

343

76.71%

 

 

 

T. Dough Hydration

76.71%

 

 

 

 

% Whole Grain

28.33%

 

 

 

 

 

 

 

 

 

 

Total Weight

822

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

10

2.24%

 

 

 

Total

25

5.60%

 

 

 

 

dabrownman's picture
dabrownman

We are always on the lookout for a good hamburger bun recipe for our monthly hamburger feast.   We saw a post by KMIAA about some buns they baked from here http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704

That we thought looked perfect.

 

Lucy had to mess with it of course and after finding some more panettone YW and SD levain in fridge, who knew there was a ton of the stuff, she converted it from commercial yeast to a SD /YW version with a small 50 g poolish using a pinch of yeast.

 

She also put in a small amount of rosemary and sun dried tomato to mimic her pizza dough favorite and also added a ¼ C of Parmesan too to make it more like an enriched dough focaccia, if there is such a thing.  We added some potato flakes, oat and corn flour that we ground up in our mini mill because we love what they do for the flavor and rise in breads of all kinds – even in small amouns.

 

We followed the method pretty much in the beginning using the K mixer, for the ifrst time in who knows how long, to develop the dough to window pane.  We then let the dough sit on the heating pad for 2 hours before retarding it for 12 hours in the fridge to develop some flavor.

 

It rose about 50% in the fridge and the next morning it went back on the heating pad to finish its first doubling which took 3 hours.  We then knocked the dough back and formed (9) 100 g buns putting (4) in ramekins and (5) were free formed on parchment on a rimless baking sheet.  We did moosh them down to spread them out to bun width.

 

3 hours later they looked like they were at 85% proof so we started Big Old Betsy at 375 F and did the first brushing of a milk and egg wash.  When the oven beeped that it was at temperature we set the timer for 20 minutes to let the top and bottom stones come uot to temperature.

 

We brushed them again with the milk egg wash before they went onto the oven rack between the stones.   We baked them for 10 minutes then turned the oven down to 350 F, convection this time.  5 minutes later we rotated the sheet pan 180 degrees.

 

Wishing everyone a fine lunch of grilled cheese and homemade balongna and the usual fruits ans veggies.

 10 minutes later the (5) free form buns look done and they were removed to the cooking rack.  The ramekin surrounded buns were baked for 5 more minutes, removed from the containers and placed in the now off oven to crisp and color the outside for 5 minutes more before removing to the cooling rack.

 

Or this lunch with chocolate cherry bread, turkey green chili and potato with giblet gravy.

We won’t use the ramekins again since they take longer to bake and they don’t color up as well.  These buns browned and sprang well in the heat, are light as a feather and soft as could be.   No question about it, these are the best buns we have ever made of any kind, the best looking and we haven’t even cut them open yet. They smell divine and we can’t wait for our hamburger dinner which is show below. 

 

 

Sweet and white potato wedge baked fries, caramelized onions and mushoomswith smoked Gouda, pepper jack and cheddar cheese with salad stuffing.  These buns are so soft and moist on the inside and so tasty too!  Just the best all the way around. 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.63%

Yeast Water

15

35

45

95

25.00%

Pinch of ADY

 

 

 

 

 

Whole Rye

5

0

0

5

1.32%

AP

30

35

45

110

28.95%

Water

25

0

0

25

6.58%

Whole Spelt

5

0

0

5

1.32%

Total

90

70

45

250

40.79%

 

 

 

 

 

 

YW SD ADY Poolish

 

%

 

 

 

Flour

125

32.89%

 

 

 

Water

125

32.89%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

33.51%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

225

59.21%

 

 

 

Dough Flour

255

67.11%

 

 

 

 

 

 

 

 

 

Salt

7

1.84%

 

 

 

Milk 25 Water 75

100

26.32%

 

 

 

Dough Hydration

39.22%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total Flour

380

100.00%

 

 

 

Milk 25, YW Water 125, Water 130

225

59.21%

 

 

 

T. Dough Hydration

59.21%

 

 

 

 

% Whole Grain

7.89%

 

 

 

 

 

 

 

 

 

 

Total Weight

746

900 g with Tang Zhong

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.63%

 

 

 

Olive Oil

10

2.63%

 

 

 

Butter

42

11.05%

 

 

 

Non Fat Dry Milk Powder

12

3.16%

 

 

 

VW Gluten

5

1.32%

 

 

 

Sugar

55

14.47%

 

 

 

Total

134

35.26%

 

 

 

 

 

 

 

 

 

1 tsp each fresh minced; rosemary and sun dried tomato

 

 

1/4 C grated Parmesan

 

 

 

 

 

25 g of AP and 125 g of water for roux not included above.

 

 

 

dabrownman's picture
dabrownman

David Snyder’s Pizza Post this week was the impetus Lucy needed to use up the last of the Panettone SD /YW levain.  The girls were begging for their favorite poolish Focaccia Romana crust but not throwing away levain came first.

 

My daughter’s U of A, Chain Gang little, #6, was coming through Gilbert on here way back from CA to the U of A but got caught up in traffic and had to settle for left over pizza instead of right out of the oven.

 

We did add the usual rosemary, garlic and sun dried tomato to the crust to give it that Focaccia Romana taste and we did put on the mojo de ajo before par baking for 3 minutes before the topping went on.  Our usual procedure ,3 sets of slap and folds with 3 sets of stretch and folds where the add ins were Incorporated, was in effect.  We then let the dough rest in teh frdge for 18 hours and took it out  to sit on teh heating pad for 3 hours before using it .

 

The toppings included;  pepperoni, hot Italian sausage and grilled chicken for the meats,  mozzarella  Parmesan and Pecorino for the cheeses, onion and mushroom for the caramelized portion, green red and yellow sweet pepper, Serrano, jalapeno and Poblano peppers for the hotter ones with green onion and fresh basil for the garnish on top.

 

I didn’t get  picture of the middle of the 2 pizzas but no worries – it tasted just fine according to my daughter who with my wife said this crust didn’t measure up their beloved Focaccia Romana .  Seems we have developed a tough crowd to please when it comes to pizza crust made at home.

 

I thought this one was the thinnest most crispy of all time, no bending at all and still crunchy crisp to the last piece.  The taste was not up to par since the sour was muted by the yeast water but hey - it wasn’t bad.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.30%

Yeast Water

15

30

35

80

18.43%

Whole Rye

5

0

0

5

1.15%

AP

5

30

35

70

16.13%

Whole Spelt

5

0

0

5

1.15%

Total

40

60

35

170

20.74%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

85

19.59%

 

 

 

Water

85

19.59%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.57%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

49

11.29%

 

 

 

AP

300

69.12%

 

 

 

Dough Flour

349

80.41%

 

 

 

 

 

 

 

 

 

Salt

8

1.84%

 

 

 

Water

251

57.83%

 

 

 

Dough Hydration

71.92%

 

 

 

 

 

 

 

 

 

 

Olive Oil

10

2.30%

 

 

 

 

 

 

 

 

 

Total Flour

434

100.00%

 

 

 

Water

336

77.42%

 

 

 

T. Dough Hydration

77.42%

 

 

 

 

% Whole Grain

2.30%

 

 

 

 

 

 

 

 

 

 

Total Weight

788

 

 

 

 

 

 

 

 

 

 

1 tsp each fresh minced;  garlic, rosemary and sun dried tomato

 

 Breakfast and lunch weren't too bad either with some of Friday's white bread bake for both and kjknits EM's for breakfast.

 

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