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dabrownman

Happy Rosh Hashanah to all  -  A New Year Knotted Roll for dinner made here:

http://www.thefreshloaf.com/node/29577/50-rye-sd-knotted-rolls-wheat-germ-caraway-and-sunflower-seeds

but eaten tonight.  It is a 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds and was just as good as the day they were made.    They are all gone now but we will make some more sometime in the New Year.  The best to you and yours.

Forgot the New Year's sunset.

dabrownman's picture
dabrownman

We have wanted to take up Michael Wilson’s ‘Spelt Challenge’ of 100% white spelt at 100% hydration ever since we saw his fine post.  In our case we milled the whole grain and sifted it to 78% extraction.

 

We like whole grain breads and hate to throw the sifted out portion away. Michael suggested that we could put it back in on the last set of slap and folds to try to minimize gluten strand harm.  So that is what we did and we also added 40g (dry weight) of spelt sprouted berries while we were at it since we love sprouts as much as whole grains.

 

Even though this isn’t an equal challenge since our whole grains would be more thirsty and thus the dough easier to work with, it was still a sloppy mess but oddly not that difficult to work with like rye would have been.

 

The bad part of the process is that our 15 year old Krupp’s coffee grinder that we have used to grind grain gave up the ghost.  We usually watch how hot it gets and how much grain we put in it at one time but my apprentice ignored both on the last grind for this bread.    Right as we were about to say done – it was.

 

The bread came out as flat boule as the last 100% hydration bakes seem to end up.  These breads really should be baked as a ciabatta or in a loaf tin rather than deflating them when transferring from the basket to the hot DO.  But we thought we would give it one more try to get it to spring in the oven.

 

The bread baked up a nice shade of brown but not the dark color we usually prefer - higher oven temps and less time covered might give us a better crust.  It did blister a little though.  The crumb was much more open than we thought it would be as was the pervious kamut flat boule and it was soft and very moist.   This bread is even more delicious than the kamut was and is its best quality.  It is a fine bread for sandwiches or even  dirtlocks.   We like this bread a lot even though it too took the flat boule route as the kamut did before it. 

 

Method

If you make this bread you want to start the sprouts 2 days before you need them because unlike rye which sprouts in 24 hours these take 48.   Just soak them in water for 3 hours, drain them and spread them our between damp paper towels and cover with plastic wrap so they don’t dry out.  Finally cover them in a kitchen towel so no light gets to them.  Re-dampen the top paper towels at the 24 hour mark and 24 hours later you will have perfect spelt sprouts.

 

The spelt levain was developed over two, (3) hour builds from our kamut starter and then refrigerated for 24 hours.  It was then removed from the fridge and allowed to further develop on the counter for 2 hours.

The 78% extraction flour and the extraction were autolysed separately for 2 hours. The salt, VWG and malts were autolysed with the 78% extraction.  We wanted the VWG to make sure we had some gluten in the final mix and was very glad it was there.

The water was a combination of Shiitake mushroom re-hydration water, spelt soaker water and RO water.  Since the water equals the flour weights it was split up between the two autolyses based on weight of the flour and the bran.

The dough flour autolyse and the levain were combined in the KA mixing bowl and mixed on KA 2 with the paddle for 4 minutes.  The dough hook was then used and the dough was kneaded for 10 more minutes.  The dough was then placed in an oiled, plastic covered bowl for 10 minutes.

2 sets of stretch and folds were done 10 minutes apart with each set being 25 stretches.  Then 3 sets of French slap and folds were done for 10 minutes duration each and 10 minutes apart with the dough being rested in the plastic covered bowl between sets. At the beginning of the last set of slap and folds, the bran autolyse was incorporate.  Half way through the last set, the sprouts were incorporated.  The final 5 minutes of slap and folds fully incorporated the bran and sprouts.

 

We were really surprised that the slap and folds were so easy.  A light oiling of the granite countertop was all that was needed to keep it from sticking.  After 20 minutes of slap and folds the dough was very extensible and the dough would hold a ball shape for the shortest period of time but you could tell the gluten was starting to come together.

a Lunch grilled chicken sandwich and fixin's with tofu, re-fried beans, red pepper, carrots, celery sticks, salad with tomato, half a peach, red grapes with corn tortilla chips, Brownman's Red Salsa and Pico de Gillo.  Red breakfast with apple butter and caramelized minneola marmalade, strawberry, watermelon and red grapes.

 

Once the sprouts and bran were worked in, the dough behaved better but still would not hold a ball shape for more than a few seconds.  The slap and folds really weren’t difficult or the exhausting chore we thought they would be in the end.  It was really kind of fun to do them once you got in the rhythm. 

Last night's sunset was something to behold. 

A cloth lined basket was heavily floured with rice flour and used to house the nearly un-shapeable dough as a semi, sort of ball.  It was immediately housed in a trash can liner and placed into the fridge for a 12 hour retard and proof.

We think that this dough should be proofed in a loaf pan but since we planned on baking it in a hot DO we needed a transfer agent and the cloth lined basket was the needed transfer vehicle.  We hoped that the cold would help give the dough some additional structure to make the transfer a success.  We won’t try to slash this dough since it is so wet and figure it will spread in the DO.

The Big Oven was fired up to 500 F with the DO inside.  The dough transfer went as well as expected but it did stick to the cloth liner somewhat – no worries – and it did spread faster than peanut butter sitting in a DO on a hot fire in the hot AZ sun.

We turned the oven down to 450 F after 10 minutes and baked it for 22 minutes with the lid on.  We then turned the oven down to 415 F (convection this time) and baked it for 10 more minutes, turning it 180 degrees after 5, with the lid off before taking the bread out of the DO and testing for temperature. 

The middle was 209 F so we turned off the oven and left the bread on the stone to crisp the skin for 10 minutes with the door ajar.  The bread was then moved to the cooling rack and then onto.  Total baking time was 32 minutes not including the rest on the stone at the end.   The formula brings up the rear as usual.

100 % Hydration, 100% Whole Spelt Sourdough

 

 

 

 

 

 

 

 

 

Starter Build

Build 1

Build 2

Total

%

Spelt  Starter

20

0

20

3.46%

Whole Spelt

40

40

80

13.84%

Water

40

40

80

13.84%

Total

100

80

180

31.14%

 

 

 

 

 

Spelt Starter

 

%

 

 

Whole Spelt

90

15.57%

 

 

Water

90

15.57%

 

 

Starter Hydration

100.00%

 

 

 

Levain % of Total

 

14.37%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Spelt

488

84.43%

 

 

Total Dough Flour

488

84.43%

 

 

Salt

9

1.56%

 

 

Water 330, Mush R 120, Soak 62

512

88.58%

 

 

Dough Hydration

104.92%

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Red Rye Malt

2

0.35%

 

 

White Rye Malt

2

0.35%

 

 

VW Gluten

20

3.46%

 

 

Spelt Sprouts

40

6.92%

 

 

Total

64

11.07%

 

 

 

 

 

 

 

Total Flour w/ Starter

578

 

 

 

Total Water w/ Starter

602

 

 

 

Tot. Hydration  w/ Starter

104.15%

 

 

 

Hydration w/ Adds

100.00%

 

 

 

Total Weight

1,253

 

 

 

% Whole Grain

100.00%

 

 

 

 

 

dabrownman's picture
dabrownman

There is no question my apprentice likes to retard her pizza dough overnight but, sometimes you just don’t have that much time when the pizza urge hits you.  No worries!  We managed a very nice pizza in 8 hours starting at 10 AM yesterday.

 

We started the combo YW and Desem WW levain build and cut the 3 stage build from 3 to 2.  Two hours for the first stage and 3 hours for the second.  It had doubled in 5 hours.  For the last 3 hours of the levain build we autolysed the flour, dried rosemary, olive oil, Moho de Ajo, (2) malts, sun dried tomato oil, salt and the dough water.

 

We always try to have around 30% whole grains in our formulas if possible and this time it was a mix of whole wheat and soft white wheat that we ground at home.  So Desem WW starter was in order and we wanted the boost that YW gives to speed things along some due to the shot amount of time we had to get this dough ready.

 

5 hours in; 3 PM, we mixed the autolyse and the levains in the KA for 6 min on KA 2 and 2 minutes on KA 3.  Then we let it rest for 10 minutes.  We then did 3 sets of S & F’s, 10 minutes apart on a lightly oiled counter, starting with 20 stretches and ¼ turns and reducing the stretches by 5 each set – a total of 45 stretches.

The dough was ready to go after 2 hours and 15 minutes of resting and fermenting in a plastic covered oiled bowl.  At 5:15 PM we fired Old Betsy; Big GE oven too 500 F no steam.  These 2 pizzas were fully peel size and there was no way these were going to fit in the mini oven without some serious magic or ‘Honey I shrunk the pizza’ going on.

We also had the baking stone in there too since we never take it out of the oven except to move it to the grill for pizza there - like last time. Thankfully, after yesterday’s torrential rain it never got over 92 F so a little more heat in the house was not a big deal if you are used to 115 F for the last who knows how long.

After dividing the dough in half, we hand stretched it out to peel size, brushed a layer of some more Mojo de Ajo on, docked it  and put it in the oven to par bake for 3 minutes.  Then we removed it and then piled on the toppings of our choice, kalamata olives, hatch green chilies, red peppers, caramelized onions, re-hydrated dried shitake mushrooms, home made Italian sausage, pepperoni; parmesan, Colby and mozzarella cheeses  and some fresh basil for a garnish after it came out of the oven.

Then back into the oven for another 7 minutes or so to get nice and brown  - since, as Anne Burrell says “brown food tastes good’ and Brownmen agree with her.

 

Friday night grilled shrimp kabobs with Mexican Green Dirty Rice.  We are thinking beer can chicken for tonight.

The crust came out picture perfect thin and crisp, nicely browned on the bottom and tasted good.  After cutting, the slices were flat out rigid when held up, even with all the toppings and didn’t go limp, like NY Pizza, until the left over slices were being wrapped for freezing.

Sorry the photos are so bad this time but at night with indoor lighting it is the best my apprentice could manage.  They are still better then the ones my phone takes!  Formula follows at the end.

Soft White Wheat, WWSD YW Combo Pizza Dough

 

 

 

 

 

 

 

 

 

Starter Build

Build 1

Build 2

Total

%

Desem  Starter

10

0

10

2.75%

Yeast Water

10

0

10

2.75%

Soft White

0

25

25

6.89%

WW

25

0

25

6.89%

AP

0

50

50

13.77%

Water

20

50

70

19.28%

Total

65

125

190

52.34%

 

 

 

 

 

Combo YW SD Starter

 

%

 

 

Flour

105

28.93%

 

 

Water

85

23.42%

 

 

Starter Hydration

80.95%

 

 

 

Levain % of Total

 

29.01%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Soft White Wheat

58

15.98%

 

 

WW

0

0.00%

 

 

Bread Flour

100

27.55%

 

 

AP

100

27.55%

 

 

Total Dough Flour

258

71.07%

 

 

Salt

7

1.93%

 

 

Water

170

46.83%

 

 

Dough Hydration

65.89%

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Dried Rosemary

1

0.28%

 

 

Red Rye Malt

2

0.55%

 

 

White Rye Malt

2

0.55%

 

 

EVOO 10, SD Tom. 10, MdA 5

25

6.89%

 

 

Total

30

8.26%

 

 

 

 

 

 

 

Total Flour w/ Starter

363

 

 

 

Total Water w/ Starter

255

 

 

 

Tot. Hydration  w/ Starter

70.25%

 

 

 

Hydration w/ Adds

69.29%

 

 

 

Total Weight

655

 

 

 

% Whole Grain

30.71%

 

 

 

 

 

 

dabrownman's picture
dabrownman

Another fine lunch for a lazy Sunday.  This time  Cotto Salami with veg and Colby, banana, red and green diced Hatch Chili on top of feta, carrot, celery sticks with sliced red pepper on the salad, cantaloupe, left over grilled onions and peppers, Dill, B&B and jalapeno pickles with brie on the watermelon, black grapes, raspberries and the best half of a nectarine sliced we have ever tasted.  Eaten by the pool with a nice limoncello made with diet squirt. 

Ever since we first saw Andy’s commercial fresh yeast version of this bread here:

http://www.thefreshloaf.com/node/29164/june-baking-restricted

Andy's Brazil Nut and Prune Bread made for a delicious toasted breakfast with kjknits English Muffins and butter, a yellow plum and cantaloupe. 

We have been wanting to give it a go with natural yeast like he does at home.  Andy mentioned when he bakes at home it is invariably a sourdough.   I have seen him note that he uses a white levain for this bread at home but have not seen a recipe using it.  We only use natural non commercial YW and SD levains and finally decided to try to this bread using SD levin.

 

Since this bread has 35% whole wheat in it we decided to go with a WW Desem starter too instead of the white – which we don’t keep refrigerated anyway.  We wanted to try to keep to Andy’s overall formula, 25% whole wheat grain and the rest breads flour, 20% levain, 12.5% each toasted Brazil nuts and prunes and 68% hydration but ended up straying pretty far away in the end because of error in our formula spreadsheet that made the dough flour add up to 100g of more flour than what was really there so… 

 

                                                                                                               Not a huge rise when proofed, probabkly could have been longer?

We inadvertently upped the whole grains to 35% all whole wheat and upped the hydration to 85% ciabatta range which might open the crumb some.  We hoped it would not flop when it came out of basket or stick to it.  We upped the prunes and nuts to 20% each too.  Andy’s salt for this bread is less than 2% at 1.67% but our salt spiked to 2.33% and our Brazil nuts are roasted and salted so this might inhibit yeast growth and make one want to have beer or two with this bread.

 

 Going in the oven                                                                        This shot is in the oven after the DO bottom cloche was remved.

Andy’s recipe came in at 3,003 g and ours was less than a third of that including the scald that wasn’t in Andy’s formula.  The scald was 40 g of WW berries because we like scalds or sprouts or both in our breads but didn’t have time for the 2 days it takes for sprouts to do their thing.

If you want to bake a loaf of Andy’s bread nearly exactly like I wanted to do all you have to do is add 100g of bread flour to the recipe below and you will have it close enough.  Wish I would have done so.

We also used our 3 stage levain build of (2) 4 hour and (1) 2 hour build.  The levain had nicely doubled in 10 hours and was ready for use. We did not retard the finished levain in the fridge for 12 hours as we would normally. We held back 35 g of water and used the rest of the dough water to hydrate the flours and salt for a 10 hour autolyse while the levain was being built.  We are starting to like long hydrations for dough flour.

 

The 35 g of water that was held back from the autolyse was added to the levain to loosen it up and make it easier to mix into the autolyse.  The mixing was done in the KA on speed 2 using the paddle for 4 minutes.  We then switched to the dough hook and mixed for another 4 minutes on KA speed 2.  We then moved it up to speed 3 for 4 minutes.

 

The dough was moved to a plastic covered oiled bowl for 10 minutes of rest.   5 sets of S&F’s (starting with 25 stretches with quarter turns going down 5 each time) were done on 10 minute intervals.  The wheat berries, chopped medium toasted Brazil nuts and chopped prunes were added at the beginning of the 4th set and nicely incorporated by the 5th set.

When the S& F’s were done the still slack and wet dough was fermented for 1 hour.  When fermentation was complete, we took a portion of the dough to make a knotted roll which was placed in the center of the rice floured basket to make the center of the Chacon.  The remainder of the dough was formed into a boule that was hand formed into a huge bialy shape (wish I had a picture of it) and placed pocket side down over the knotted roll to complete the Chacon.

The Chacon and basket were placed into a trash can liner and retarded overnight for 12 hours without any proofing at room temperature.  We hoped the 4-6 hour short retard times we have had lately were due to the YW and since we didn’t have any YW this time, we thought we would make it 12 hours OK.  But, the bread hardly rose in the fridge after 14 hours of retardation.   We should have let it proof at room temperature for an hour before refrigerating.  No worries.

We took it out to warm up and see what it would do if it was not so chilly.  In 2 hours we saw some activity with large bubbles on the top so then we put it back in the fridge.  The biblical monsoon  rain came and the back yard looked like a lake so some trenching with a hoe was required to get the water to drain away from coming in the back door.

A nice brie and Colby grilled cheese using this great bread with; raspberries, watermelon, cantaloupe, nectarine, pickles, banana, black grapes, salad with feta, pickles jalapeno and leftover veggies from last night's shimp kabobs.

 

Retard complete and the dough nearly fully risen as it would be allowed to get, we fired up the mini oven to 500 F.  The basket was upended onto parchment using the bottom of the mini’s broiler pan.  No slashing is required for the Chacon.  The bottom of the aluminum DO was placed over the Chacon and the whole shebang was put in the mini oven.  The temperature was turned down to 450 F immediately and the bread baked covered for 20 minutes. 

The cover was removed and the oven was turned down to 425 F baking with convection this time.  It was baked until the internal temperature reached 208 F– about 15 minutes more while rotating the Chacon 90 degrees every 5 minutes to ensure even baking.

The oven was turned off the bread was left inside with the door open for 10 more minutes to crisp the skin before removing the bread to a cooling rack.

This is a fine bread that we like a lot.  The mix of SD, WW, prunes and Brazil nuts is awesome and the taste plain delicious.  Andy is really on to something here.  It did bake baked up handsome.  The crust coming out crusty and going to chewy as it cooled .  It was fairly open, moist and slightly glossy (sorry no sun today for outdoor pix's)  for all the add ins and whole grains.  It was fantastic toasted with butter.  The desem SD tang is there and we hope it gets stronger as it ages.  We think it would be improved with a more open crumb with less hydration, 100g more bread flour and some YW.   A 75% hydration variation might be really nice too.  All in all, it is a fine bread and confirms why Andy bakes it often and sells it out regularly!

Thank's Andy for a fine formula the results in a wonderful bread - just the kind we like.

Andy's Brazil Nut  and Prune Bread - 35% WW, Desem SD and WW Scald

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

DesemSD Starter

20

0

0

20

4.71%

WW

40

40

35

115

38.33%

Water

40

20

15

75

25.00%

Total Starter

100

60

50

210

70.00%

 

 

 

 

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

68.00%

 

 

 

 

Levain % of Total

21.63%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Bread Flour

280

93.33%

 

 

 

WW

20

6.67%

 

 

 

Dough Flour Total

300

100.00%

 

 

 

 

 

 

 

 

 

Salt

7

2.33%

 

 

 

Water

270

90.00%

 

 

 

Dough Hydration

90.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

425

 

 

 

 

Water

355

 

 

 

 

T. Dough Hydration

83.53%

 

 

 

 

Whole Grain %

34.12%

 

 

 

 

 

 

 

 

 

 

Hydration w/ butter

84.71%

 

 

 

 

Total Weight

972

 

 

 

 

 

 

 

 

 

 

Add Ins

 

%

 

 

 

Scalded WW Berries

40

13.33%

 

 

 

Butter

25

8.33%

 

 

 

Brazil Nuts

60

20.00%

 

 

 

Prunes

60

20.00%

 

 

 

Total

185

61.67%

 

 

 

Remember ,if you want to bake Andy's bread as he makes it and as I intended , add 100 g of bread flour to the fomula above.  We love this bread for breakfast, lunch and dinner.  It is a top 5'er for sure.

dabrownman's picture
dabrownman

It is really odd and slightly annoying that the spell checker wants to replace kamut with kaput.  Is this a pre-judgment before the start?   But, after seeing the results that Michael Wilson achieved with his similar White Spelt Bread here

http://www.thefreshloaf.com/node/29146/100-white-spelt-100-hydration

 

We decided that spell checkers are way more stupid than my apprentice who is one sharp cookie for a ‘Dumb Doxie’ with a large nose for fine baking .......and a tummy to prove it.

We also looked at Shaio-Ping’s 100% Spelt and txfarmer’s more recent one too to see what we could glean from them here:

http://www.thefreshloaf.com/node/13934/100-spelt-levain-bread               and here:

http://www.thefreshloaf.com/node/28388/100-spelt-sourdough-trying-spelt-first-time

 

We were going to take up Michael’s challenge but white spelt is no where to be found.  When we tried to get a half pound of kamut berries out of the Whole Foods bin, we dropped 3 pounds in the bag in a flash by mistake.  Since there is no way to put it back, we immediately decided to do a 100% kamut with 100% hydration bread instead but those weren’t the only changes we had in store since then we had no idea what they might end up being  after my apprentice got her paws in the mix.

 

We didn’t read Mini Oven’s many kamut experiments from 2008 – 2009 that explain anything one would need to make a 100% kamut bread or one with soakers, scalds, sprouts …etc !  We would have made a different bread had we known what we learned from her and others old posts on kamut.

 

Our bake isn’t like Michael’s in many important ways that I personally find attractive and worth talking about even though my apprentice says I am just lazy to do it right like Michael does.   First off, we used home ground whole Kamut and it is way more thirsty than white spelt so the 100% hydration problems are thankfully reduced a great deal.  We used a YW and kamut SD starter instead of commercial yeast since we don’t have any and built this combo levain over (2) 4 hour and (1) 2 hour builds.

We also are never going to hand knead anything for 40 minutes unless it is large gold bars that are too heavy to pick up but safely stored in my bank vault – and only if they might need some light dusting and quick shine. 

   

'Oh Mon Dieu Pain Rustique' is the new name for this bread :-)

We also added a little VWG, white and red diastatic and non-diastatic malts and a little honey - not much of any of them though.  We also added our take of some of txfarmer’s 36 hour method; starting with a 10 hour retard after the kamut levain build was completed.

 

We incorporated the water flour, malts and honey with the dough flour and autolysed it for 10 hours in the fridge too.  Both were taken out of the fridge and allowed to come to room temperature the next day for 2 hours making a total of 12 hours total before mixing them together in the KA.

Rather than hand kneading we mixed the dough in the KA on speed 2 for 8 minutes and on speed 3 for 2 minutes before resting it in a plastic covered oiled bowl for 20 minutes.  It passed the window pane test but we were not done with it.

We then performed 4 sets of S&F’s at 10 minutes each – about 25 stretches with ¼ turns of the dough the first time going down 5 stretches each set there after.  The last turn was 10 stretches with quarter turns making a total of 70 for all 4 sets.

After all of that it had some structure we thought might work out.  It formed a very smooth and elastic dough, if still a little wet that was about as pleasing a dough ball can get without pinching it hard and seeing if it squeals.

 

The dough was then allowed to ferment undisturbed for 60 minutes before going into a well rice floured oval basket, placed inside a tall kitchen trash bag and put in the fridge for its 12 hour proofing retard - but it was ready to go in 5 hours.  Kamut can be tricky going from under proofed to collapse in short order if not watched.  We originally wanted to bake this in the mini under the bottom of the DO used as a cloche but decided that the dough needed some structure so we opted for Big Betsy GE and baking inside a hot DO.

 

After the oven was pre heated to 500 F and the stone brought up to temperature on the bottom rack (about 40 minutes total) and the aluminum w/glass lid DO preheated with them, the dough was retrieved from the fridge.  The dough was overturned from the basket into a now parchment lined hot DO.

This dough is very fragile and the least little thing will damage it.  In this case it wasn’t a little thing - it stuck to the basket.  After un-sticking and mangling it terribly, it was slashed, covered and placed into the oven on the 2nd rack level where it baked at 450 F with the lid on for 20 minutes.

Then the lid was removed and the bread was baked for another 5 minutes at 425 F convection this time before being removed from the DO and placed directly on the stone (removing the 2nd level rack) to finish baking.  The bread was rotated 90 degrees every 5 minutes until the internal temperature reached 205 F - another 15 minutes.   We didn’t catch ours in time and it read 210 F so another 10 minutes and 30 minutes total would be better.

A very nice lunch with 2 kinds of pickes, Creole grilled chicken sandwich, fetta and brie cheese, carrot coins, celery and red pepper sticks, small salad with tomato, cantaloupe cubes and a half each peach and mango.  Look at the beautiful yellow color, like semolina, of the kamut compared to the 25% multi grain SD bread next to it for comparison.

The flat bread was allowed to rest on the stone, oven off and door ajar for 10 minutes before being removes to a cooling rack.

It baked up beautifully brown and crunchy on the outside as DO’s are wont to do, going chewy as it cooled.  But the loaf was badly mangled and it spread rather than sprang as a result.  The inside crumb structure was partially destroyed having deflated 50% without recovery but it was still surprisingly open for 100% whole grain bread. This is the hallmark YW makes on whole grain bread crumb structure.

The crumb was a beautiful yellow like semolina, soft, moist even though slightly over baked and had a slight SD tang that was muted.   The YW combo starter making up half the levain cuts the SD tang a like amount.

This bread doesn’t taste like rye, or whole wheat or even spelt for that matter – which would probably be the closest in taste.  It has an earthy base and a grassy note.  We love this bread toasted with just butter to cover. 

Kamut is a new and welcome addition to the grain standard bearers we have used in the past.   A tasty loaf of bread for sure even when it sticks to the basket like this one did to disfigure itself beyond recognition.

We are guessing that this high hydration bread needs to be baked in a loaf pan to get the most out of the open crumb that is possible or baked as a flat bread or ciabatta – as Mini Oven found out 3 years ago. The formula brings up the rear as usual.

100% Hydration and 100% Whole Kamut Tartine Boule

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

Spelt SD Starter

10

10

0

20

4.83%

Yeast Water

20

20

0

40

13.16%

Kamut

40

50

10

100

32.89%

Water

20

30

10

60

19.74%

Total Starter

90

110

20

220

72.37%

 

 

 

 

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

25.61%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Non - Diastatic Red  Malt

2

0.66%

 

 

 

Kamut

300

98.68%

 

 

 

Diastatic White Malt

2

0.66%

 

 

 

Dough Flour Total

304

100.00%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

310

101.97%

 

 

 

Dough Hydration

101.97%

 

 

 

 

 

 

 

 

 

 

Total Flour

414

 

 

 

 

Water

420

 

 

 

 

T. Dough Hydration

101.45%

 

 

 

 

Whole Grain %

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Honey

100.12%

 

 

 

 

Total Weight

859

 

 

 

 

 

 

 

 

 

 

Honey

9

2.96%

 

 

 

VW Gluten

10

3.29%

 

 

 

Total

19

6.25%

 

 

 

 

dabrownman's picture
dabrownman

Typo after typo,  My left fnger doesn't know what my right finger is doing.  This is way worse than dyslexia, which I had but sold to Lebanese rug trader and a lot more painful too.

With plenty of rye, WW and semolina bread in the freezer we baked off another as close to white bread as we ever make for the bread winners daily lunches.   My wife prefers Oroweat whole wheat bread but we are slowly winning her over to SD bread in the 25%-35 % whole grain range.

 

This one was 25% home ground whole grain bread with spelt, rye and WW ground from berries.   The remainder of the flours used for the bread were grocery bought bread flour and AP milled by KAF.

 

The bread baked up nicely browned with small to medium blisters.  The crust came out crisp but went soft and chewy as it cooled.  The bloom and spring were OK but nothing special.   The crumb was moderately open, soft, chewy and slightly glossy.  This bread had a bolder SD tang right after being cooled and we assume it will get better tomorrow. 

 

If you like David Snyder’s Pugliesi Capriosso and San Joaquin or Pierre Nury’s Rustic Light Rye you will like this bread.  For a nearly white bread it sure is tasty.  Just delicious.

 

The formula follows the pictures.

Method

The levain starter was equal amounts of rye sour, desem and spelt (a new one that we will soon convert to Kamut) and built up over (2) 3 hour and (1) 2 hour build.

The levain was refrigerated overnight after nit had doubled along with the autolysed flours which included the entire formula less the levain.  There were no sprouts, scald, soaker or add ins with the exception of the red and white home made malts, some ground flax seed and a tiny bit of honey.

The next day the autolyse and the levain were removed from the fridge and sat on the counter for 1 hour to warm.  The two were combined in the KA mixing bowl and kneaded with the dough hook for 8 minutes on KA2.  The dough pulled away from the sides at the 7 minute mark.  It came together easily for the 75% hydration dough.

It was rested in an oiled plastic tub, sized for a 836 g loaf, for 20 minutes before (4) sets of S& F’s were performed all in the tub.  The first set was 25 stretches with a ¼ turn each time.  The next set was 5 stretches less all the way down to the last one of 10 for a total of 70 stretches.

After the last S&F the dough was rested for 60 minutes before being pre-shaped and then shaped into a boule and placed into a rice floured basket seam side up.  The basket was sized to allow the dough to double when it reached the top.

Sandwixh on the left made with last bakes Semolina Bread - good but not great like this bake.

The boule was them placed into a plastic trash can liner, the end closed with a rubber band.  The tented and basketed boule was placed in the refrigerator for a 12 hour retard.

Makes a great grilled hot dog bun! cantaloupe, cherries, black grapes, chips and pico de gillo. 1/2 ea plum and peach, 3 kinds of pickles and some Mexican beans - a typical but still a nice lunch to feature this  fine bread.

After 12 hours the mini oven was preheated to 500 F and (2) of Sylvia’s steaming cups with dish rage rolled up were micro waved until boiling.  The dough was covered with parchment and then the bottom of the mini’s supplied broiler pan.  The whole stack was overturned and the basket removed.

It was quickly slashed ¼” deep with a single sided razor blade, the steaming cups placed in the corner and the whole apparatus loaded into the mini oven’s bottom rack for 15 minutes of steam as the oven was turned down to 450 F.   When the steaming cups were removed at the 15 minute mark the oven was turned down to 400 F convection this time.

The boule was rotated every 5 minutes for the next 20 minutes when the boule was tested for temperature.   It was at 208 F and deemed done.   The mini oven was turned off and the bread allowed to sit in it with the door ajar for another 10 minutes to further crisp the skin.  It was then removed to a cooking rack.

 

Multi grain SD Starter - 25% Whole Grain Sourdough Boule     
      
Mixed StarterBuild 1Build 2 Build 3Total%
Multi-grain SD Starter **4500459.54%
AP025255014.12%
Dark Rye1500154.24%
WW1500154.24%
Spelt1500154.24%
Water452507019.77%
Total Starter135502521059.32%
** 15 g each Rye Sour, Desem & Spelt SD Starters   
      
Starter     
Hydration78.72%    
Levain % of Total25.12%    
      
Dough Flour      %   
Non - Diastatic Red  Malt20.56%   
Wheat Germ102.82%   
Dark Rye102.82%   
Spelt 102.82%   
Ground Flax Seed102.82%   
WW102.82%   
AP20056.50%   
Diastatic White Malt20.56%   
Bread Flour10028.25%   
Dough Flour354100.00%   
      
Salt71.98%   
Water 26073.45%   
Dough Hydration73.45%    
      
Total Flour471.5    
Water352.5    
T. Dough Hydration74.76%    
Whole Grain %25.77%    
      
Hydration w/ Adds75.29%    
Total Weight836    
      
Honey51.41%   

 

 

dabrownman's picture
dabrownman

After the fiasco of the previous bake still haunting, we decided to give this formula another go to see if we could figure out what caused the explosive proofing in fridge during the last bake.

 

We decided to cut back on the YW from 75 g to 50 g added 10 g multi-grain SD starter.  But the biggest change was to cut back on the yogurt whey to 46 g from 155 g in the previous bake.

 

We also omitted the soft white wheat soaker and added some whole grain spelt, rye and WW to the levain flour.  We cut back form 3g to 2g for the malts and reduced the honey from 10 g to 8 g.   The idea was to try to keep this dough in check so that it can get through a 12 hour proofing retard in the refrigerator overnight without expanding out of the proofing basket.

 

We also switched to a larger basket just in case the dough wasn't muzzled enough with these changes.

The process and method was same as before and you can find it here:

http://www.thefreshloaf.com/node/29954/35-whole-grain-yw-sd-semolina-durum-atta-white-bread-soaker

With the exception of not having a soaker to add during the S & F’s, all appeared to be the same as before including putting the shaped dough into the fridge for retard.  I did turn the temperature of the refrigerator down to 36 F from 38 F.

 

Another over proofing - by a wide margin....................................Another deflating disaster when it stuck to the basket.

At 6:45 the next morning the dough had doubled nicely and was ready for the oven.  We fired  up the mini oven to500 Fand got Sylvia’s Mini Steam ready, (2) Pyrex cups with a dish rag half full of water placed into a microwave until they boil.  We were waiting for the mini to beep that it was ready and was watching Isaac, on the weather channel………..when all the plans of furry baking apprentices everywhere changed in an instant. 

I heard a small crash and my wife began calling; ‘come here quick’. So we did - slowly -  to show a bit of hysterical calmness usually associated with manic depression resulting from a freezer.

My poor wife, who had to witness this calamity first hand, was trying to get the water bottles out of the fridge for her work cooler, when she said something odd happened.   The basket of beautifully risen dough,  covered in trash can liner, just jumped right off of the top shelf of the fridge, did a flip with a half twist in mid air and landed upside down  and cockeyed on the tile kitchen floor. 

 

Needless to say, all was lost, the bread was ruined – a classic ‘Death by Deflation’ if there ever was one that turned into a #2 before you could shake a stick at it.  Thank goodness the plastic wrapper stayed intact saving my apprentice another difficult clean up licking the floor. 

Not wanting to give up after the last bake’s fiasco that this new fiasco was supposed to fix and  realizing that I am under no obligation to supply her with room and board, my apprentice a sprang into action to try and save the day and this ugly mass of doggone, dead dough.

She mixed 50 g each of durum atta and bread flour and added 100 g of AP flour and 5 g of VWG to it.  She dumped 150 g of water and mixed it up furiously by paw to make a paste while totally forgetting to add additional salt - I mean, she’s only an apprentice for heaven’s sake. 

She then spread out the original deflated dough into a rough12”square about an inch thick and spread this new flour and water mix over it.  She then used stretch and folds to enclose the new mix and started kneading until everything was well incorporated and the dough began to feel like it was back to its well developed gluten self.  The two paws poked into the dough sprang back quickly to confirm her properly kneaded thoughts.

A nice chicken and Colby jack cheese sandwich, lettuce and tomato - poblano on top, with a salad that has brie and red and yellow peppers crowning, black grapes, canteloupe slice, 3 kinds of pickles, 2 kinds of plumbs and my favorite mango,.

It was then placed into the basket seam side up again, encapsulated in the saving plastic trash can liner and allowed to proof for another 90 minutes on the counter.  Then back into the fridge it went where it could take another high dive onto the floor to commit Hare Kari again if it wished.

Will this deceptive dough dispel and disregard the dreaded and despicable’ Death by Deflation’ discipline and decide, in total delirium, to become bread this time?  ‘Don’t dare declare!!!’ she spat, pointing a paw at me, as my apprentice growled menacingly and stomped off for her morning nap.   Now we await the devil dough coming out of the fridge again and pray this curse doesn't come in threes.  Until later.........

Well, well, well, the devil dough decided to over proof again by tripling in the fridge and then stick itself to the basket and deflate inappropriately as we tried to coax it out of its sticky home.  Just a couple of more and more disasters in a long line of disasters for this and the last bake.  Just gave up, slashed it wickedly and tossed it in the belly of Big Betsy.

It baked up pretty and golden, sprang back some if still ma lot flatter than it would have been had it not stuck to the basket.  It also smells tremendous.  We will have to wait for the crumb which suffered the most.  Fingers crossed.

The crumb came out much like the last one that was also stricken by mooshing (a bakery term that means mashed horribly).  More open then we thought it would be, beautifully yellow, airy and moist with no big holes like it should have had.  Since it has no seeds or soak my wife will love this for her sandwich bread.  It is more deeply flavored due to the whole spelt, rye and wheat berries we ground up for the dough flour.  A nice bread no matter how hard we tried to mess it up. 

30% Whole Grain YW & SD Semolina, Durum Atta with Germ, Malts & Honey    
     
Mixed StarterBuild 1Build 2Total        %
Multi-grain SD Starter **30030      3.70%
Whole Spelt010101.70%
Whole Soft White Wheat050507.96%
Whole Rye010101.59%
Wheat Germ0881.27%
Whole Wheat010101.59%
WWW300304.78%
Durum Atta500507.96%
Water32669815.61%
Total Starter14215429647.13%
** 10 g each Rye Sour, Desem & Multi-Grain  
     
Starter    
Hydration89.07%   
Levain % of Total24.37%   
     
Dough Flour        %  
Non - Diastatic Red  Malt2       0.32%  
Semolina124      19.75%  
AP300      47.77%  
Diastatic White Malt2       0.32%  
Bread Flour150      23.89%  
Dough Flour628     100.00%  
     
Salt8       1.27%  
Yogurt Whey - 46, Water - 219425      67.68%  
Dough Hydration67.68%   
     
Total Flour811   
Water588   
T. Dough Hydration72.50%   
Whole Grain %29.22%   
     
Hydration w/ Adds72.55%   
Total Weight1,420   
     
Add ins          %  
Honey8         1.27%  
VW Gluten50.80%  
Total132.07%  
dabrownman's picture
dabrownman

Never give up!

It has been a while since we last made a white bread that didn’t have some outlandish concoction of ingredients to make it healthier than your average slimy white slice.  So we toned this one down as it is meant for the wife’s daily bag lunch.

 

She is more traditional in her love of Oroweat Whole Wheat Bread to contain her sandwich fillings but we also wanted a bread that we could be sure to deliver some real whole grain goodness, wheat taste, extra light sourdough flavor, not too sweet, a soft, moist, yellowish, open crumb and a nice dark brown chewy crust once the bread cooled.

We hoped that our whole grain combination yeast water and sourdough starter in conjunction with soft white wheat (home ground), durum atta and WWW and the semolina, wheat germ, malts, bread and AP flour in the dough would provide what we were looking to get bread wise at the end of the day.

 

A little honey would supply a hint of sweetness and the whole soft white wheat berry soaker would supply some extra crumb texture and bite that we like so much.  We also used some yogurt whey water, from earlier Greek yogurt making this week, for part of the liquid trying to enhance the sour taste.  All together it is a simple white bread easily prepared that is fun to; make, bake, admire and devour.  

\

This was the original move from bamboo couche to the floured basket - not horrible so far.  Then 4 hours later in the fridge the whole time..... and the oven wasn't even preheated .......

This is a fine everyday eater and we got what we mostly desired along with a great wheat taste.  We were surprised how balanced the taste was between wheat and sour. We loved it crumb color too.   It is delicious bread that is perfect for everyday lunch sandwiches of all kinds.

We also got to use our bamboo double barrel batard couche that has been unloved for some time but we only used one barrel for this1,126 gloaf that is 35% whole grains, 74% hydration and where the levain is 30% of the total weight except……..

That is not what happened!

Well, that was the way it was supposed to be.  After shaping and loading the bread in the bamboo couche, it proved to be too small, so I switched it too a larger batard shaped woven basket lined with a rice flour coated towel and chucked it into the plastic bag and right into the fridge after reshaping for the 18 hr retard.  There was no proofing on the counter.

When I checked it in 4 hrs, right before bed time, this thing had exploded out of the basket like the Nile in full Spring Flood!  It might have been over proofed – a heck of a lot!  Immediately we fired up big old Betsy since this blob wasn’t going into the mini and got 2 of Sylvia’s steaming pans going for the 40 minute warm up.

When pre heat was over the dough was really loose and still spreading.  I overturned it onto parchment and a peel and scored it, why I don’t know since it was already spreading like a ciabatta and scoring only made it worse.  By the time I got it into the oven, throwing another 1/2 cup of water in the bottom of the oven as the door slammed, it was only 1” high and a full 10”wide.

It sprang great to almost 3” high before settling back to 2 ½” in height.  It was late by the time it cooled and was wrapped.  I’m guessing the yogurt water, inconjunction with the honey and the (2) malts enzyme action had something to do with making this dough look like a meth crazed, whack job on steroids.  Never had a dough go berserk while in the fridge for retarding after shaping before.  I didn’t have a clue anything was wrong until I checked on it at the 4 hr mark.  The method that follows is the one that should have been.

I got a fairly nice badly scored ciabatta out of what was supposed to be a sandwich loaf.  Next time this is going into a loaf pan from the get go and watched carefully.

The ribs would have almost fit this bread perfectly if the loaf had been split length wise like a ciaabatta :-) The ribs turned out sort of normal  - before the bread fiasco thoiugh.

A nice brie and Colby jack grilled cheese sandwich using this bread with left over potato salad and BBQ baked beans, 1/2 ea of the 3 P's - pear, peach and plumb each stuffed with blue berries, 1/2 banana, black grapes, another 1/2 pear with brie and Colby jack , cantaloupe chunks with carrot pieces and a nice little salad with yellow and red papper topped with tomato and feta.  A decent lunch for a decent sandwich bread.

The Method

Making this bread is pretty straight forward compared to our insane kitchen sink recent bakes.  First you build the combo YW and SD levain using (2 ) 3 hour builds, mixing in the 3rd build  WWW flour and then immediately refrigerating it.

Then you make the soft white wheat soaker and let it sit out for 4 hours before refrigerating it overnight.  No scalding or microwaving required if you have the time and patience for it to soak a long while.

I also ground up the soft white wheat berries from the freezer and added the rest of the flours, home made malts, and salt to the ground flour in a bowl.  The water and yogurt whey was added, mixed in well and allowed to autolyse on the counter for 2 hours before being refrigerated over night.

The next day, the now nearly doubled in volume levain and the autolyse were removed from the fridge and allowed to come to room temperature – about 2 hours.  The two were mixed together in the mixing bowl with a dough hook on KA 2 for 4 minutes and KA 3 for 2 minutes until it pulled away from the sides.

The dough was then allowed to rest for 20 minutes in an oiled bow lbefore (3) sets of S&F’s were done 15 minutes apart.  The soaker was drained and dried with a paper towel and incorporated on the 2nd S& F.  After the 3rd S&F, the seeds were well distributed and incorporated nicely.  The dough rested in an oiled bowl between S & F’s.  The dough was then formed into a ball and allowed to ferment and develop for 60 minutes on the counter in the same oiled bowl.

It was then pre-shaped and final shaped into a batard, and placed into the parchment lined, bamboo couche seam side up.  The couche was then wrapped in a tall kitchen trash bag, allowed to proof for 330 minutes before being refrigerated overnight while the bartard doubled in volume.

The next morning the mini oven (MO) was preheated to500 F, and 2 of Sylvia’s steaming Pyrex cups, half full of water with a rolled up hand towel inside, were heated to boiling in the microwave.  The batard was removed from the fridge and the trash can liner, turned over by rolling on the underlying parchment, poorly slashed and placed onto the top vented mini broiler pan with the 2 steaming cups.

The baking apparatus was placed into the MO and allowed to steam for 12 minutes with the temperature being turned down to450 Fafter 4 minutes.  At the 12 minute mark the steam was removed and the temperature was turned down to425 F(convection this time) and allowed to bake another 20 minutes.  The batard was rotated every 5 minutes until the internal temperature in the center of the loaf reached205 F.

The MO was turned off, the door positioned ajar and the loaf left inside for 10 minutes to crisp the skin.  The bread was then moved to a cooling rack.

Formula follows the pix’s as usual.

35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

 

 

 

 

 

 

 

 

 

 

 

Mixed Starter

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter **

20

0

0

20

3.27%

Yeast Water

75

0

0

75

18.03%

Durum Atta

40

35

 

75

18.03%

WWW

0

0

35

35

8.41%

Whole Soft White Wheat

75

0

0

75

18.03%

Water

20

35

0

55

13.22%

Total Starter

230

70

35

335

80.53%

** 10 g each Rye Sour & Desem

 

 

 

 

 

 

 

 

 

 

 

Starter

 

 

 

 

 

Hydration

71.79%

 

 

 

 

Levain % of Total

29.75%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Non – Diastatic Red  Malt

3

0.72%

 

 

 

Wheat Germ

10

2.40%

 

 

 

Semolina

100

24.04%

 

 

 

AP

200

48.08%

 

 

 

Diastatic White Malt

3

0.72%

 

 

 

Bread Flour

100

24.04%

 

 

 

Dough Flour

416

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.92%

 

 

 

Y. Whey Water -155, Water -152

307

73.80%

 

 

 

Dough Hydration

73.80%

 

 

 

 

 

 

 

 

 

 

Total Flour

611

 

 

 

 

Water

447

 

 

 

 

T. Dough Hydration

73.16%

 

 

 

 

Whole Grain %

34.53%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

73.98%

 

 

 

 

Total Weight

1,126

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soaker

 

%

 

 

 

Soft White Wheat

50

12.02%

 

 

 

 

 

 

 

 

 

Add ins

 

%

 

 

 

Honey

10

2.40%

 

 

 

dabrownman's picture
dabrownman

 

My wife ran out of her Oroweat Whole Wheat bread yesterday so she asked for two pieces of bread for her bag lunch.  So I found some frozen Duram Atta SD for her we baked Mastaba Style here:

http://www.thefreshloaf.com/node/29145/sourdough-duram-atta-bread-%E2%80%93-pharaoh%E2%80%99s-mastaba-style

 

She said she really liked it when she got home and asked for the same thing for her lunch sammy the next day.  Sadly, that was the last of it and the last of any white or nearly white SD breads on hand in the freezer.  So she had to settle for 67% Rye Whole Wheat SD with seeds and sprouts we called Twisted Sisters Chacon that we baked here

http://www.thefreshloaf.com/node/29172/twisted-sisters-chacon-67-whole-rye-wheat-sprouts-seeds

 

We also wanted to make a near white bread with seeds and soaker on the lines of our last bake - Ian’s Mocha Disaster Chacon.  Instead of using mocha coffee for the liquid we wanted to use a just as deep adn dark chicken stock since we were making that at the same time anyway.  Our stock is made from roasted bones and clinging meat, no skin and saved suitable veggie ends and pieces of all kinds that are frozen for this purpose.  It is totally de-fatted and unsalted.

 

After posting on the forum and checking the TFL search, only a few folks have used chicken stock for the liquid in bread with Glenn Snyder and Shaio-Ping among them. HeidiH did too but considers it one of her failures due to its poor and unusual after taste they did not like.   We wanted to lighten the load a little to reflect the whiter flours used, so only 30% whole grains this time and by reducing the seeds and soaker by 2/3rds to a measly 45%.

 

The flours picked for this loaf were; dark rye, spelt, WW, quinoa, steel cut oats and flax seeds all ground at hole in the little Krups coffee mill and AP.  No potatoes this time because we forgot to add the flakes.  The soaker consisted of; rye, red winter wheat and spelt berries with cracked barley and bulgar.  The seeds included; sunflower, pumpkin, chia, hemp and millet.

 

We also wanted to bake this in the mini oven (MO) and use our new heavy aluminum Goodwill 4 ½ qt  DO’s as a cloche.  We made the largest boule which experience to date says will still fit in the MO.  It doubled in volume while chilling out in the fridge for 12 hours.

Finally the sun came out after 4 days of rain - half a year's worth at my house.

Ian's T-Rex claw poorly slashed this time.

The bread slashed nicely, T-Rex style.  The crust baked up deep brown, blistered and crunchy with the thick crust going soft and chewy as it cooled.  We didn’t expect the crumb to be wildly open due to the 30% whole grains and 45% soaker and seeds but we were happy with the fairly open crumb that was very moist as usual - the YW trademark.

 

Thanks to Hanseata, my favorite hemp seed roae to the top.  Blisters, blisters adn more blisters thanks to MO and the DO.

It sliced well, tasted nutty, meaty and healthy with the quite a bit of seeds and soaker.   These add in’s really made the chew of this bread exceptional – its hallmark.  Hope the wife likes this for her work day sandwiches or we will have to bake up one of our white SD favorites, David Snyder’s Pulgiesi Capriosso or San Joaquin.  But we will have to see how she handles the subtle chicken stock taste which I found perfectly OK - probably because there was no fat or salt in the stock.

 

This bread is more moist and soft than any we have baked before.  The chicken stock comes through in good way and the blistered, chewy MO crust is back!   This is another bread unlike any other.  Just delicious, any way you want it or need it.

Breakfast of this fine bread with dragon fruit and prickly pear cactus tuna, sausage, egg, colby jack cheese and home made English muffin.  The lunch also features this bread with 1/2 ea. peach, mango and plum, cantaloupe chunks, black grapes, cherries, lettuce with feta cheese, brie cheese slices, carrot sticks and a strawberry.  The sandwich bread is spread with home made dijon mustard, then lettuce, tomato, grilled chicken slices, colby jack and brie cheese are piled on.

Method

We used a combo YW and SD starter with 10 g SD seeds taken from the rye sour, desem and multi-grain starters.  We used AP flour for each of the (2) 3 hour and (1) 2 hour levain builds and we built the YW and SD communally, instead of separately, this time.

The soaker was made and set aside for 6 hours by covering the grains with water and microwaving them until the water boiled.  The flours, honey, malts, VWG and salt were autolysed with the chicken stock for 2 ½ hours.  We no longer leave the salt out of the autolyse.

With autolyse complete we mixed it with the levain and kneaded it with the dough hook for 8 minutes on KA 2 until the dough pulled away from the sides of the bowl.  The dough was allowed to rest for 20 minutes covered with plastic.

After resting the first of (3) S & F’s was performed 15 minutes apart on a well oiled surface.  On the 2nd S & F the soaker was drained and dried with a paper towel and incorporated into the dough.  A little bench four was required to get the dough back in shape.  The dough was rested in an oiled, plastic covered bowl.  On the 3rd S & F the seeds were incorporated. 

The dough was then allowed to develop and ferment for 90 minutes before being pre-shaped and then shaped into a boule stretching the skin tight as we piulled ot across the un-floured surface.  The dough ball was placed seam side up in our favorite, larger sized, rice floured basket.  The basket was placed into a tall kitchen trash can liner and retarded in the fridge for 12 hours.

The MO was preheated to 500 F and (1) of Sylvia’s steaming towels in a half water filled Pyrex measuring cup was heated to boiling in the microwave.   We decided to bake the bread on parchment on the unheated, solid, lower portion of the MO’s broiling pan and cover it with the unheated aluminum DO bottom. 

The dough was removed from the fridge and tipped out onto a parchment covered peel, slashed in Ian’s T-Rex Style and slid onto the broiler pan bottom leaving room to cover it with the DO bottom while still leaving room for Sylvia’s steam in the back corner.

The whole cold apparatus, with cold contents, was placed into the MO and a half cup of water was tossed into the bottom of the MO when the door was closed.  When the MO beeped that is was back up to 500 F, about 5 minutes, the temperature was turned down to 450 F and the bread was allowed to steam covered for 20 minutes. When the steam was removed, the bread uncovered and the temperature turned down to 425 F, convection this time.  The bread was moved to the vented top of the broiler pan.

The bread was rotated 180 degrees every 5 minutes until it reached 205 F on the inside – About 15 minutes and 40 minutes total.   The MO was turned off but the boule was left inside it with the door ajar for 10 minutes to further crisp the crust.  It was then moved to a cooling rack for 1 hour until cool.

The formula follows the pix’s as usual.

 

Multi-Grain Sourdough & Yeast Water Combo with Chicken Stock, Soaker & Seeds     
      
Mixed StarterBuild 1Build 2 Build 3Total%
Multi-grain SD Starter **3000305.57%
Yeast Water50005013.74%
AP90403016043.96%
Water40403011030.22%
Total Starter210806035096.15%
** 10 g each Rye Sour, Desem and Multi-Grain Starter  
      
Starter     
Hydration100.00%    
Levain % of Total31.06%    
      
Dough Flour %   
Non - Diastatic Malt20.55%   
Wheat Germ102.75%   
WW256.87%   
Steel Cut Oats102.75%   
Whole Quinoa102.75%   
Spelt 256.87%   
Ground Flax Seed51.37%   
AP25068.68%   
Diastatic Malt20.55%   
Dark Rye256.87%   
Dough Flour364100.00%   
      
Salt71.92%   
Chicken Stock22561.81%   
Dough Hydration61.81%    
      
Total Flour539    
Chicken Stock & Water400    
T. Dough Hydration74.21%    
Whole Grain %31.35%    
      
Hydration w/ Adds74.31%    
Total Weight1,127    
      
Seeds & Adders          %   
VW Gluten6        1.65%   
Honey10        2.75%   
Pumpkin, Sunflower -  20 ea40       10.99%   
Millet, Chia, Hemp Seeds - 15 ea 45      12.36%   
Total101      27.75%   
      
Soaker          %   
WW205.49%   
Rye205.49%   
Cracked Bulgar102.75%   
Cracked Barley102.75%   
Spelt205.49%   
Total Soaker8021.98%   
      
Soaker and Seeds Total45.33%    

 

dabrownman's picture
dabrownman

Update:  The round boule was wrapped in parchment and a towel for 30 hours to see what difference it might make.  It cut much cleaner and tasted twice as sour.  A quartered  pix and another one with one of the quarters sliced.

This one is for Ian.  After coming back from China his first bread viciously turned on him and became a disaster.  We have wanted to bake off his wonderful looking Mocha Multi-Grain SD bread for some time.

 

 

He spoke highly of how it tasted and it sure looked tasty even though it didn’t have his newly brewed cherry YW in it.  David Snyder’s take on Horst Bandel’s Black Pumpernickel from a year and half ago popped up this past week.  txfarmer’s chocolate 36 hour baggies from a year ago came up too and they too looked delicious.  Breaducation’s wonderfully over-seeded and add in’s take of Chad Robertson’s Rugbrot appeared.  It was just beautiful.  Then Mebake’s Multi-grain Struan with soaker and seeds showed up.  Very nice indeed.   All were inspirational for this unique bread.

 

 

So, we thought we would combine something from all 5 and commemorate Ian’s recent bread disaster with a long retarded,  ‘Mocha Disaster Chacon’ in multi-grains, mega seeds, super soak with YW and SD combo starter.  You have to pay homage to the bread gods as the Maya did to their gods when it didin't rain enough for their liking and needs.  gods like the attention when things go bad and if you don't comply with a suitable offering then who knows what bad and terrible things will happen to you.  So we hope the bread gods will accept this gift and let Ian's future bakes be fruitful, delicious, well risen with blistered, dark, crispy, thick crust and moist, airy crumbs.

The flours used included durum atta, semolina, dark rye, whole wheat and AP.  The soaker included rye, WW and  spelt berries, buckwheat groats, cracked bulgar and barley, steel cut oats and quinoa.  The seeds included; pumpkin, sunflower, millet, hemp and flax.

  

Ian loves his pistachio oil but we used walnut oil here.  What would an Ian bread be without potatoes?  So we put some in.  Sorry no caramelized onions, I feel a little guilty since they too would have been a nice addition.  In this case, grilled left over red and sweet potatoes were sautéed in butter, olive oil, and herbs.

 

We had some possum pelt and armadillo nectar but decided not to use them thinking they might get lost in the mix.   My apprentice was heartbroken since she had risked life and limb to catch these critters.   We will leave these exotic ingredients and those from the auto parts store to the Ian – the master of bread ingredient combinations, if not, scientific oddities.

These boules were not total disasters, were deeply browned and cracked as Chacons are wont to do.  Sadly, no blisters as Big Old Betsy just doesn't provide them as well as the mini oven does.  Small is beautiful they say and, when it comes to ovens, they are correct. Can’t wait to cut into one to see how open the crumb promises to be - even with 122% soaker and seeds. 

 

Well we didn't wait long.  The crumb was open and so moist.  Had the heel plain and a slice toasted with butter.  Delicious!  Then it was time for lunch.  This bread called for a nice limoncello for lunch, being a special occasion and all-  and some fine pate too.  Life is good.  Another great sunset last night.

The formula follows the pix’s as usual.

 

 The Method

The method for this bread is a little complicated but not difficult if you don’t mind really sticky dough.  The sourdough and yeast water starters were built together ‘en combo', instead of separately, over (2) 3 hour and (1) 2 hour builds.

The SD portion was seeded with 10g each of our rye sour, desem and multi-grain starters.  The levain was then refrigerated overnight for 10 hours.  The next morning it was allowed to come to room temperature before incorporating into the autolyse.

The soaker was made by pouring hot mocha coffee over the mix and allowing it to steep for 6 hours.  The mocha coffee was made by putting 5 heaping teaspoons of Ghirardelli’s Double Chocolate mix in our standard brew.  It was yummy on its own.

The dough, mocha, malts, potato and salt were autolysed for 2 hours.  The levain was added and incorporated into the autolyse in the mixing bowl on KA 2 for 2 minutes and then 2 minutes on KA 3. The dough was allowed to rest, covered, for 30 minutes.

This is sticky dough so it was hand kneaded on a lightly floured surface for 4 minutes until it was smooth.  The dough was allowed to rest for 20 minutes before the first of 3 S&F’s were done 20 minutes apart. The first one should have incorporated the soaker and the 2nd one the seeds.  But I dumped them all in on the first one and then struggled to preserver against impending disaster.

There is a lot of mocha, soaker and seeds in the Mocha Disaster Chacon!  Don’t give up, they will all get in there eventually. I had to add some bench flour and knead the dough to get it to work well for me.  The dough was then allowed develop and ferment for 1 hour in the oiled, covered bowl.

The dough was divided in half for two 800 plus gram boules.  102 g of this was pinched off for a knotted roll that was placed in the middle of the rice floured baskets (a Chacon directive) and the remainder of the dough was formed in the Chacone style and placed over the roll.

The 2nd oblong boule has a knot in the center but, instead of folding the edges up for the remainder of the dough, it was formed into a short fat batard (as opposed to a short, fat ba*tard) with a depression in the middle - just so it wouldn’t look the same as the round but it ended up looking the same anyway.

Once the baskets were loaded, the loaves were allowed to proof on the counter for 90 minutes in a tall kitchen trash can liner before being retarded overnight for 14 hours.  They doubled in fridge – a good sign.

Since it rained last might, it was 75 degrees this morning so we decided to bake these boules off together in the big GE for a change with (2) of Sylvia’s steaming pans in place below the stone.  The oven was preheated to 500 F.

The boules were removed from the fridge and overturned onto a peel covered with parchment – no sticking.  The Chacon never requires scoring since it is allowed to naturally open up as it sees fit.    Into the oven they immediately went, as cold as the fridge could make them.

They didn’t seem to notice the heat.  These boules sprang very well, cracked nicely and baked up deeply brown.   They were steamed for 15 minutes with the temperature being turned down to 450 F after 5 minutes.

The steam was removed at 15 minutes and the temperature turned down to 425 F convection this time.  The Chacons were rotated every 10 minutes until they were done, 205 F inside, about 20 more minutes or 35 minutes total.

The boules were allowed to rest on the stone for another 10 minutes with the oven of and door ajar before being removed to cooling racks.

 

Ian's Mocha Disaster Chacon     
      
Mixed StarterBuild 1Build 2 Build 3Total   %
SD Starter, ( Desem, Multi-grain, Rye)3000305.16%
Yeast Water205007016.83%
Durum Atta10200307.21%
WW20200409.62%
AP00505012.02%
Dark Rye20100307.21%
Water300508019.23%
Total Starter13010010033079.33%
      
Starter     
Hydration100.00%    
Levain % of Total19.84%    
      
Dough Flour      %   
Non - Diastatic Malt30.72%   
Dark Rye5012.02%   
Ground Flax Seed102.40%   
Semolina5012.02%   
Durum Atta5012.02%   
AP20048.08%   
WW5012.02%   
Diastatic Malt30.72%   
Dough Flour416100.00%   
      
Salt92.16%   
Mocha Coffee25661.54%   
Dough Hydration61.54%    
      
Total Flour581    
Mocha Coffee566    
T. Dough Hydration97.42%    
Whole Grain %56.97%    
      
Hydration w/ Adds96.62%    
Total Weight1,663    
      
Soaker         %   
Quinoa204.81%   
Hard Red WW Berries102.40%   
Rye Berries102.40%   
Buckwheat Groats204.81%   
Steel Cut Oats204.81%   
Cracked Bulgar204.81%   
Cracked Barley204.81%   
Spelt Berries102.40%   
Mocha Coffee14534.86%   
Total Scald27566.11%   
      
Add - Ins           %   
Barley Malt Syrup102.40%   
Walnut Oil 102.40%   
Millet & Hemp Seeds - 25 ea5012.02%   
VW Gluten102.40%   
Mashed Grilled Potatoes7217.31%   
Pumpkin & Sunflower - 45 ea9021.63%   
Total23258.17%   
      
(5) heaping tsps of Ghirardelli Double Chocolate Mix   
Soaker + Add in %124.28%    

 

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