The Fresh Loaf

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dabrownman

That’s right.  I’m one of the few people who can truthfully say they were born losers.  I am a twin and the second one born.  So, I managed to lose the first race I ever ran and was born in 2nd place – the worst kind of loser.  Luckily, I can’t remember much about my horrible awakening to the outside world that day so long ago, another loss I suppose.  Maybe I’m double, double born loser though.

That’s right a second time.  It is not the end of the terrible two’s that day.  I was also born on the 2nd day, of the 2nd month in a year that was 2 years past 1/2 a century.   I mean there ought to be a law that limits how many two’s a twin can be stuck with on one day don’t you think?

I would love to have back all the money I have bet on 2 and 22 over the years - roulette, lotteries, sports, etc.  #2 has never been kind to born losers like me, but that doesn’t stop us from trying to make it our lucky number.  We are eternal optimists and think things will change after all these years of suffering.  We think we will wake up from this bad dream and be born first and the number 1 has really been kind to us.  But no – it isn’t so – at least not yet.

So to celebrate, at lunch today, my wife and I split a 2 cheese, 2 bread and 2 meat panini with 2 homemade kosher dill pickles and 2 hot condiments, salsa verdi on chips and pickled jalapenos sans seeds.  The 2 breads can be found here :  

White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

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

We split one of the 2 sandwiches in two to make 3 sandwiches since I was going to eat 2 of them and there was no really good reason for my wife to go hungry again this time.  . My wife lit 3 candles, one on each sandwich representing one for my brother and 2 for me since I am twice as good him on my worst day – which can be pretty bad come to think about it.

He always was and still is - the Evil Twin.  Most people don’t even know there is always an Evil Twin but, take it from a real Born Loser, you are twice as likely to be the Evil Twin if you were unlucky enough to be born first on that day - a day of too many twos.  Yes, I guess I’m saying my twin is a real Double Doofuss of the Twofuss! 

Happy Birthday Brother - still thinking of you often and kindly but why…. we can’t remember, even though we do forget and forgive at least as easy as any other Born Loser is likely to do – when celebrating the worst day we can remember J

Tonight we will have the panettone birthday cake that is oddly cut in two, with 2 candles.  One candle is for the Evil Twin; the Double Doofuss of the Twofuss and the other is for the Born Loser.

 

I suppose there could be a sadder tale out there somewhere but, it I think will be difficult to duplicate The Tale of Too Many 2’s for Twins.

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dabrownman

We knew that we would have to get around to making some version of Phil’s (Pip’s) Savory Pumpkin and Feta Pie.  As soon as we saw it we knew that it would be just about as great as regular pumpkin pie – just a little different.

 

But we couldn’t leave well enough alone.  So we caramelized the onions, added some caramelized shitake and button mushrooms and some Mexican grey squash too.  Then my apprentice mixed up a spread of herbs that included thyme, rosemary and basil and I’m sure she put in some super sharp, aged white cheddar and Manchego along with the feta.

Then we really mixed it up with some whole wheat puff pastry instead of short crust.  Even with all the changes we couldn’t mess up this fine recipe. 

 

It was absolutely delicious and well worth the effort even though it isn’t an easy recipe like American pumpkin pie that is basically a pump and  dump sweet custard that is also delicious - just different as Phil says.

 

It would be better with short crust, just a s Phil makes it (whole wheat instead)  is our final take of this recipe -  even though puff paste is usually so much better.

 

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dabrownman

We had some left over whole wheat short crust pastry from our granola crisp topped, apple, pear, snockered dried fruit galette and decided to turn it into some WW puff pastry by laminating it with a little butter.

 

We usually use half the butter called for and do one more turn with the dough.  It has always seemed to work well and with whole wheat it is almost healthy and nearly non fatting to eat compared to regular puff paste

  

The galette came out nicely as did the puff paste that we filled with vanilla cream cheese, and sugar macerated blackberries and strawberries with a little corn starch.  We glazed the puff paste with an egg and sprinkled turbinado sugar onn the egg wash.

 

We don’t have a name for this puff paste shape since it wasn’t big enough to braid and we really filled it up.  It did make a nice something- a - ruther that we will eventually get around to naming.  Right now we will call it  'Not Varda’s Sled.' 

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dabrownman

We love these English muffins and try to make them a little bit different each time we make them.  This time we used some of the left over SD levain for the panettone.  We made them the thickness that is called for in the recipe at 3/4” for the first time.  Normally we make them thinner since the puff so much. 

 

This is a levain, flour and milk on the counter overnight then sugar, salt and baking soda in the morning is added, 4 minutes of kneading and then shaping, I used a plastic drinking glass, followed by a 45 minute proof and then dry fried.  Ian used an electric skillet for his earlier this week.  After not even being thought about for decades, I saw our electric skillet in the garage the other day and it seems time to put it some good use for a change.

  

This batch came out the best yet but will make them ½” next time.  The EM’s made a great sandwich for breakfast this morning toasted, with butter, marmalade, sausage and egg on top.  Yummy!

 

If you haven’t made these yet, put then on the list - they are just too good to pass up and one of the few recipes we make over and over again – like bagels.

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dabrownman

After the last panettone fiasco where they were under baked and plopped themselves onto the carpet when overturned on the skewers to cool, we decided to do some origami panettone molds out of one inside layer of parchment paper and one outside layer of regular printer paper.

  

There is no problem with the outside paper burning at 350 F.  I had seed on Susan’s Wild Yeast blog on chocolate panettone that she had made some origami panetonne molds in the shape of Easter baskets but thought that there must be some other shape that you could make to get the more traditional vertical look of panettone rather than a loaf shape.

  

Sure enough Sue was right.   I found an origami tall trash can liner on the internet and used that to make the panettone molds.  They came out very nice but didn’t work all that well in the end.   My apprentice was as apprehensive as last time but heck, she is afraid of her own shadow and not a reliable disaster predictor – except apparently for panettone plopping on the floor.   . 

  

 2 of the 3 panettone fell out of the molds when overturned to cool again, even though they were baked to 205 F (the right temperature if you ask me) on the inside instead of the recommended 185 F.   At least this time we were ready with a cutting board underneath so it didn’t plop on the kitchen tile.

 

The problem was that the parchment on the inside of the mold was so slippery and the bread so heavy, it just fell out even when baled correctly.  You really need paper to stick to the bread so it doesn’t slip for this to work if you want to hang them upside down to cool.  Instead of the paper on the outside, it should have been on the inside to stick to the bread.

 

Live and learn.   At least we were able to save on of them this time and there was no blow out on at the base.  We used Sue’s recipe with a few changes found here:

 

http://www.wildyeastblog.com/2007/12/07/panettone/

The changes were instead of using commercial yeast with the SD we subbed 83 gof Yeast Water based levain for the yeast.  For the fruits we used raisins, cranberries, red and green cherries, pineapple, citron, lemon and orange peel and some home made orange peel and Minneola zest in place of the orange zest.  We also used the glaze on top too but no other toppings.

This is some pretty darn tasty, if totally; fattening, sweet, buttery and unhealthy as bread can get. 
But, if you only make it for special and rare occasions and walk 4 miles extra every day for every slice you eat – then why not!   The one that we cooled on its side, rotating every so often until cool, was not the worse for wear so no more panettone hanging for me or my apprentice.

Toasted and buttered with Minneola marmalade.  Normally I would put whipped cream on top with some chocolate sauce but i'm trying to eat better these days!

 

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dabrownman

We had some left over YW levain from out panettone bake we will try to pull off today.  Rather than toss it we decided to make a baguette so we could practice our slashing and have some bread for tonight’s bruschetta.

The levain was20 god SD seed and50 gof YW that eventually totaled 160 g at 75% hydration with 50% of the flour rye, WW and spelt with  the remainder AP.   The levain was a 3 step build 4 hours apart.  The dough flour was 40 grams of the whole meal mix plus 240 g of AP along with 185 g of water and 10 g of salt. 

 

The total weight was 640 g and the total hydration was 66.25%.  With such a low hydration you can tell we weren’t going for holes and didn’t want bruschettta falling through them. 

We autolysed the dough flour for 2 hours and after mixing everything together we did 10 minutes of French slap and folds letting the dough rest for 20 minutes and the did 3 French folds every 20 minutes.  We let the dough rest for 20 minutes and shaped it into a 16” long fat baguette and let it proof in a basket for 2 hours before firing up Big Old Betsy. 

 

We should have let this dough double in volume – probably 4-6 hours but we didn’t have room in the fridge for it and time had run out so we baked it 2 ¾ hours after it hit final proof at 450 F with steam.  After 12 minutes we removed the steam and turned down the oven to 425 F, convection this time and continued to bake the baguette for 10 more minutes until the inside hit 208 F.

It browned up nicely and bloomed but no spring.  We didn’t expect much which is what we got on the inside.  Pretty dense crumb with a few small holes,  I’m sure it would have been fine if rested in the fridge for 24 hours and then allowed to finish proofing on the counter before baking.

This should warn others if you don’t have time don’t waste it by baking something that isn’t ready just because you wanted to use up some starter.  Always make sure that you have room in the fridge for a retard if you run out of time - especially if you are making  YW baggie.

 

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dabrownman

This bake was similar to the last one with a few additions.  We added some spelt and rye upping the whole grains to 60%.  We upped the water roux another 40% or so because we liked the last bake so much and 40 percent more of fine tasting has to be teeth dropping,.  We added aromatic seeds including coriander, anise, black and brown caraway and fennel.  We also put in some pumpkin and sunflower seeds and some pistachio nuts.

 

Since this bread got larger and more weighty, we decided to make a boule instead of a loaf and hope to be able to turn it out into a round cake pan before putting it into the hot MagnaWare turkey roaster.

  

This bread is even wetter than the last one, in the very high 70’s at least and we didn’t want it to spread out too much so, the cake pan would have been useful to hold the boule together and keep the spread to a minimum but it wouldn't fit.

  

We stuck to the 4 and 40 hour method of the last bake hoping the extra whole grains wouldn’t cause the loaf to ferment too much in the fridge.  After 24 hours it looked fine so we cross our fingers and hope that it will hold up after the last loaf over proofed.

  

This time we will bake this bread cold out of the fridge hoping to catch it before this one can over proof.  Since we had so much add ins to incorporate, we divided them into 3 separate adds – one for each S&F.  The scald went in first followed by the aromatic seeds and then by the rest of the seeds and pistachios all 15 minutes apart.

 

Also trying to keep the bread from over proofing, instead of an hour of ferment on the counter after S&F’s and  after shaping we cut these down to 30 minutes each.  And instead of S&F’s this dough was so wet we did French swlap and folds to incorporate the add ins instead.  It is really weird to have an apprentice speaking French with a German accent.

The bread un-molded easily onto parchment that was lowered after a quick T-Rex slash into a cold aluminum DO.  The DO was placed into a cold oven that was set for 450 F.  When the beeper went off (about 20 minutes later), saying the oven was at temperature, we set the timer for 25 minutes of steaming woth the lid on. 

After 25 minutes we took the lid off and turned the oven down to 425 F convection this time.  5 minutes later we took the bread out of the CO and placed it on the stone where it hit 205 F on the inside in 6 minutes.  Total time in the oven cold and hot was right at 56 minutes. 

We let the boule crisp on the stone in an off oven with the door ajar for 10 minutes.  Can’t wait to cut into this bread because the smell off the aromatic seeds is quite nice and near intoxicating.  I was hoping to wait 24 hours to cut this bread open but ……

Sadly, this bread also had little spring and bloom but it didn’t collapse either – just like the last bake.  It may be that the 40 hour retard is too much when using a YW and SD levain in conjunction with a biga and Tang Zhong.  That is the great thing about bread.  With a baseline established there is no telling what might be possible.

Janet's mash with the whole multi-grains and 3 yeast boosters, seeds nuts and scald really made this bread taste fantastic.  If you were stranded on an island this is the bread you would want to take with you.  I thought the last batch was tasty but this puts it to shame. the aromatic seeds really put it over the top.  The crumb isn't as open as the last bake but this one is more glossy and it has way more whole grains that we love so much.  My apprentice finds it much more difficult to eat holes anyway.... and this bread is plenty airy enough as it is.

Formula

Starter Build

Build 1

Build 2

Total

%

WWW & AP SD Starter

10

 

10

1.83%

White Whole Wheat

62.5

 

62.5

11.42%

Spelt

0

30

30

5.48%

Dark Rye

0

30

30

5.48%

AP

62.5

 

62.5

11.42%

Yeast Water

75

 

75

13.70%

Water

50

 

50

9.13%

Total

185

60

320

20.09%

 

 

 

 

 

SD Starter Totals

 

%

 

 

Flour

172.5

31.51%

 

 

Water

130

23.74%

 

 

Starter Hydration

75.36%

 

 

 

Levain % of Total

24.00%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Red Malt

2

0.37%

 

 

Toadies

6

1.10%

 

 

Vital Wheat Gluten

5

0.91%

 

 

White Malt

2

0.37%

 

 

Rye

90

16.44%

 

 

Spelt

90

16.44%

 

 

AP

180

32.88%

 

 

Total Dough Flour

375

68.49%

 

 

 

 

 

 

 

Salt

9

1.64%

 

 

Dough Soaker Water

245

44.75%

 

 

Dough Hydration w/   Starter

65.33%

 

 

 

 

 

 

 

 

Scald & Soak

 

%

 

 

Spelt

50

9.13%

 

 

Rye

50

9.13%

 

 

Total Scald & Soak

100

18.26%

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Sunflower, Pumpkin 20   ea

40

7.31%

 

 

Pistachio

30

5.48%

 

 

Barley Malt

17

3.11%

 

 

Coriander, Black &   Brown Caraway

15

2.74%

 

 

Anise 5, Fennel 5

10

1.83%

 

 

Tang Zhong

190

34.70%

 

 

Total

302

55.16%

 

 

 

 

 

 

 

Total Flour w/ Starter

547.5

 

 

 

Total Water w/ Starter

375

 

 

 

 

 

 

 

 

Hydration w/ Starter   & Adds

70.05%

 

 

 

Total Weight

1,334

 

 

 

% Whole Grain

60.70%

 

 

 

 

 

 

 

 

Tang Zhong not included   in hydration calculations includes

 

12.5 g each Spelt and Rye and 10 g Oat w/ 175 g of water

 

 

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dabrownman

I had some KA WWW flour that was almost 8 months old hanging around doing nothing.  We like whole grains around here mostly but needed to get rid of the WWW in some kind of bread.  We hate throwing flour away for any reason if possible even if it flour we don’t use much.

 

We also wanted to try out the water roux method by using 25 g of flour mixed with 125 g of water and cooked on the stove top until it sets up like a thick gravy.  It weighed 135 g when done.  The roux was not used in the hydration calculations in the formula.  We also made a scald with wheat berries and saved the soaker water for the liquid in the dough.

  

After reading lumos’s post on adding a pinch of yeast to his last baguette post  we decided to go all in on a 3 way leavening by making a quick 4 hour poolish with50 gof autolyse and a pinch of yeast along with separately prepared YW and SD starters.  This is a first, at least for us if you include my faithful apprentice Lucy, at making a triple threat leavening for one loaf of bread

  

We were into 4’s so after we did the 4 hour scald and 4 hour poolish we did the 4 hour autolyse with the soaker water and the rest of the non leavening and  soaker ingredients.   After all of these 4’s we decided to continue with them a little longer.

 

We thought we would limit ourselves to a 4 hour maximum, after the autolyse met the leavens, before the finished dough hit the fridge, panned up, for a 40 hour retard as has been our norm of late.

 

After mixing them together with a spoon we let the dough sit for 15 minutes before starting 12 minutes of French slap and folds.  By the time you take out the time for scraping up the counter a sew times we figure we had about 10 good minutes of slapping and folding the dough around and it made a beautifully smooth ball when formed.

 

We then let the dough sit for 15 minutes before doing the first of 3 S&F’s that were performed 15 minutes apart.  We incorporated the scalded and soaked wheat berries on the first set and they were fairly distributed after the 3rd.

Red sky in the mnorning , baker take warning. 

We let the dough rest for 1 hour to ferment and develop before panning it up using S&F’s to try to corral this wet dough into something resembling a loaf.   Even though the dough hydration is low at 68% it really is much wetter with the roux and scald contributing extra water. It felt like a high 70’s hydration and the reason we panned it. 

We let it proof for 1 hour on the counter, in a used trash can liner (for bread only), before placing the tin of dough in the fridge for its anticipated slow proofing for 40 hours.

My apprentice gets all excited when we try something new and is always skeptical that her master can pull off these odd bakes we seem to make on the fly.   With a water roux included and an added commercial pinch poolish, her master wasn’t too sure that a 40 hour retard could be met either in all truthfulness.

You don’t know for sure how things will work out till you do and my apprentice thought we, meaning I,  could always keep and eye out for the dough to double and bake it off ahead of time if required, if we weren’t asleep - and my apprentice is asleep nearly 16 hours a day it seems.  But, it looked OK after its long proofing rest and had risen just above the lip of the tin and near ready for the oven.

We decided to bake off the loaf in the big oval Magnalite Turkey Roaster like we do some tinned other breads on occasion.  It can really do steam with the trivet insert and water on the bottom.  It puts the best crust on bread that we have discovered to date.

We took the dough out of the fridge to warm up a little and finish proofing for and hour before Betsy was fired up to heat the roster to 450 F.  The loaf was slashed right before the tin went in the roaster with a half a cup of water.  The lid went on and the roaster went back in the oven.

We steamed the bread for 15 minutes before taking the lid off, removing the bread and let it continue baking at 425 F, convection this time,  another 10 minutes.  We rotated the tin 180 degrees every 5 minutes to ensure even browning.  We also removed the bread  from the tin at the 30 minute mark and finished the baking on the oven rack.

The bread did not spring at all in the roaster or out of it but it or bloom at the cut either.  It did blister and browned up as expected though.  Well. At least it didn’t over-proof so much that it fell when slashed or in the oven.  40 hours with 2 levains  adn poolish working must have been too much for it even though it only rose to the rim of the pan. 

Can’t wait for the bread to cool and slice to see how it compares to our normal boule crumb for this kind of bread after adding in a water roux and a 3rd leaving with the 4 hour poolish. 

It is now sliced and eaten.  Just delicious.  Very wheaty in taste.  The crumb was pretty open for a bread with whole grains and so much soaker.  It had to be the 3 leavens working together.  they couldn't get it to spring and bloom but the crumb was moist as can be, tasty and chewy with the soaker.  This is a really =nice sandwich bread that can be sliced very thin which is great for those of us who need to watch out bread intake.  We like it a lot.  Toasted with butter is a dream come true.

Formula

Combo YW & SD   Starter

Build 1

Total

%

WWW & AP SD Starter

10

10

1.94%

White Whole Wheat

62.5

62.5

12.14%

AP

62.5

62.5

12.14%

Yeast Water

75

75

14.56%

Water

50

50

9.71%

Total

185

260

35.92%

 

 

 

 

SD Starter Totals

 

%

 

Flour

130

25.24%

 

Water

130

25.24%

 

Starter Hydration

100.00%

 

 

Levain % of Total

 

23.34%

 

 

 

 

 

Dough Flour

 

%

 

Red Malt

2

0.39%

 

Toadies

6

1.17%

 

Vital Wheat Gluten

5

0.97%

 

White Malt

2

0.39%

 

White Whole Wheat

185

35.92%

 

AP

185

35.92%

 

Total Dough Flour

385

74.76%

 

 

 

 

 

Salt

9

1.75%

 

 

 

 

 

Soaker Water

225

43.69%

 

 

 

 

 

Dough Hydration

58.44%

 

 

 

 

 

 

Add - Ins

 

%

 

Water Roux

135

26.21%

 

Total

135

26.21%

 

 

 

 

 

Total Flour w/ Starter

515

 

 

Total Water w/ Starter

355

 

 

 

 

 

 

Hydration w/ Starter   & Adds

68.93%

 

 

Total Weight

1,114

 

 

% Whole Grain

54.17%

 

 

 

 

 

 

Water Roux is not   included in hydration calculations

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dabrownman

The last bake was so nice and this one is very similar except for a few differences that….. made a difference.  The sprouts, seeds, nuts, prunes and dough flours were nearly identical except we ran out of barley berries.

  

Yeast water replaced the SD starter.  The YW levain used white whole wheat flour as half of the mix instead of the home milled whole grains of the previous bake.  The amount of whole grains and the hydration was increased 5% to 59% and 74% respectively.

  

The first 15 minutes of the bake was at 500 F instead of 450 F (because we forgot to turn it down after the pre-heat) and the resulting total bake time was reduced 15 minutes to 35 minutes.  We think the higher initial temperatures reduced the spring and the higher hydration caused the chacon to spread more as well.   The openness of the crumb was affected in that the usually large holes of the yeast water were muted .

  

Another change was that instead of putting the dough into the basket right after the  S& F was complete and then allowing the dough to ferment in the basket, on the counter for 1 and ½ hours before being retarded, this dough was allowed to ferment in the bowl for 1 ½ hours before being placed in the basket and then it was then immediately retarded.

 

Both bakes had a 40 hour retard and a 4 hour warm up on the heating pad before baking.  Instead of using decorative knots in the chacon we used balls instead since the dough was too slack to make into ropes without adding some flour. 

We were going to add some aromatic seeds like coriander and anise but forgot to put them in.   I thought that if we just put them on the top they would burn after seeing the color of the crust after yesterday’s bake. 

 

One thing we noticed was since the dough was much wetter it absorbed the rice flour in the basket so the white surface outlines of the last bake were mainly gone and we had a better picture of the deep, dark, mahogany color that must have been under the white on the last bake.

 

The crumb is more moist than the SD as was expected since YW makes a more moist crumb in bread than SD for some reason.  Glad we baked this to 206 F instead of 203 F like the SD version since it was still moist and soft.

The crumb is as open as the SD but the largest holes are in the YW version.  The most uniform holes holes are in the SD.  I never thought I would say this but, the YW multi-grain bread is more tasty, at least to my pallet which is quite unlike the Brownman I know and my apprentice loves sometimes :-)  Both breads are terrific ans some of the best that have come out of this kitchen.

Formula

YW Starter

Build 1

Total

%

White Whole Wheat

100

100

29.41%

AP

25

25

7.35%

Yeast Water

100

100

29.41%

Total Starter

225

225

66.18%

 

 

 

 

Starter

 

 

 

Hydration

80.00%

 

 

Levain % of Total

21.29%

 

 

 

 

 

 

Dough Flour

 

%

 

Toady Tom's Tasty   Toasted Tidbits

5

1.47%

 

Red Malt

3

0.88%

 

White Malt

3

0.88%

 

Buckwheat

24

7.06%

 

Quinoa

24

7.06%

 

Whole Wheat

24

7.06%

 

Spelt

24

7.06%

 

Kamut

24

7.06%

 

Dark Rye

24

7.06%

 

Potato Flakes

20

5.88%

 

Oat Flour

20

5.88%

 

AP

145

42.65%

 

Dough Flour

340

100.00%

 

 

 

 

 

Salt

7

1.51%

Of Total Flour

Soaker & Sprout   Water

240

70.59%

 

 

 

 

 

Dough Hydration

70.59%

 

 

 

 

 

 

Total Flour

465

 

 

YW 100. Sprout and   Soaker Water

340

 

 

Total Dough Hydration

73.12%

 

 

 

 

 

 

Hydration w/ Adds

74.19%

 

 

Total Weight

1,057

 

 

 

 

 

 

Whole Grains

59.14%

 

 

 

 

 

 

Scald

 

%

 

WW

12.5

3.68%

 

Rye

12.5

3.68%

 

Quinoa

12.5

3.68%

 

Kamut

12.5

3.68%

 

Buckwheat

12.5

3.68%

 

Spelt

12.5

3.68%

 

Total Scald

75

22.06%

 

 

 

 

 

Multigrain Sprouts

 

%

 

Kamut

12.5

3.68%

 

Quinoa

12.5

3.68%

 

Buckwheat

12.5

3.68%

 

Rye

12.5

3.68%

 

WW

12.5

3.68%

 

Spelt

12.5

3.68%

 

Total Sprouts

75

22.06%

 

 

 

 

 

Add - Ins

 

%

 

Sunflower 15, Pumpkin   15. Prune 20

50

14.71%

 

Pistachio 15, Filbert   20

35

10.29%

 

Barley Malt

10

2.94%

 

Total

95

27.94%

 

 

 

dabrownman's picture
dabrownman

This is an continuation of the last multi-grain SD bake except that the hydration is slightly lower at 68%, the multi-grain flours were 54 %, the add in goodies are increased substantially since this bread has multi-grain sprouts to go with the multi-grain soaker and we also have pumpkin and sunflower seeds, as well as, pistachio and filbert nuts with a hint of prunes too.

  

We like the last bake very much but we decided to bake this bread differently in that rather than baking on a stone with a combination of Sylvia’s and David’s steam, we baked this bread on a stone with a Goodwill bought DO bottom overturned on the chacon.

  

We followed the same method as last time with 10 min of French lap and folds but instead of using S&Fs to incorporate the scald, sprouts, seeds and nuts we used French folds every 15 minutes 3 times to incorporate the add ins and then used one S&F at the end of an hour to round out gluten development..

  

The dough was rested for 10 minutes before shaping the center ball of the chacon, its 4 surrounding knotted rolls and the really big bialy, made by stretching it like a pizza from the edge hanging down to cover the rest of the shapes in the basket.  Each was put into rice flour, basket side only, before being placed in a rice floured basket.

 

We then let the dough develop on the heating pad for 1 1/2 hours before refrigerating for 40 hours at 38 F in a plastic trash can liner.  It rose about 50% in the fridge which is what we were expecting.  We then took it out of the fridge and put it back on the heating pad for 3 hours before starting up Big Old Betsy to preheat at 500 F.

 

By the time Betsy got up to temperature and we added 20 minutes to the preheat, to get the stone up to 500 F too,  The dough had been on the pad for 4 hours and was still about 50% in volume greater than when it went into the basket.  We un-molded the chacon using a parchment covered peel and slid the chacon onto the stone while covering it with the DO bottom as a cloche.

 

After 2 minutes we turned the oven down to 450 F and continued to bake it a total of 20 minutes covered and then removed the DO bottom and turned the oven down to 425 F, convection this time.

 

Every 5 minutes we rotated the bread on the stone 90 degrees and in another 30 minutes the bread hit 203 F and we turned off the oven cracked the door and allowed the bread to crisp on the stone for 8 more minutes before removing it to a cooling rack.  It reached 207 F while resting on the stone.

 

The bread really looks great on the outside, beautifully cracked and brown as one would want even though it didn’t spring much in the oven.  We didn’t expect it to spring though after it didn’t do much on the heating pad for 4 hours either. It smells terrific enough.   We sure hope this fine looker is not a brick on the inside but we will have to wait until we slice it later today, well after it cools.

Formula

Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

 

 

 

Starter

Build 1

Total

%

SD Starter

20

20

4.65%

Buckwheat

4

4

1.18%

Quinoa

4

4

1.18%

Barley

4

4

1.18%

Whole Wheat

5

5

1.47%

Spelt

4

4

1.18%

Kamut

4

4

1.18%

Dark Rye

5

5

1.47%

White Whole Wheat

20

20

5.88%

AP

30

30

8.82%

Water

60

60

17.65%

Total Starter

160

160

47.06%

 

 

 

 

Starter

 

 

 

Hydration

77.78%

 

 

Levain % of Total

16.55%

 

 

 

 

 

 

Dough Flour

 

%

 

Toady Tom's Tasty Toasted Tidbits

4

1.18%

 

Red Malt

3

0.88%

 

White Malt

3

0.88%

 

Buckwheat

21

6.18%

 

Quinoa

21

6.18%

 

Whole Wheat

20

5.88%

 

Spelt

21

6.18%

 

Kamut

21

6.18%

 

Barley

21

6.18%

 

Dark Rye

20

5.88%

 

Potato Flakes

20

5.88%

 

Oat Flour

20

5.88%

 

AP

145

42.65%

 

Dough Flour

340

100.00%

 

 

 

 

 

Salt

7

1.63%

 

Soaker & Sprout Water

220

64.71%

 

 

 

 

 

Dough Hydration

64.71%

 

 

 

 

 

 

Total Flour

430

 

 

Water 70. Sprout and Soaker Water

290

 

 

Total Dough Hydration

67.44%

 

 

 

 

 

 

Hydration w/ Adds

68.02%

 

 

Total Weight

967

 

 

 

 

 

 

Whole Grains

54.65%

 

 

 

 

 

 

Scald

 

%

 

WW

12.5

3.68%

 

Rye

12.5

3.68%

 

Quinoa

12.5

3.68%

 

Kamut

12.5

3.68%

 

Buckwheat

12.5

3.68%

 

Spelt

12.5

3.68%

 

Total Scald

75

22.06%

 

 

 

 

 

Multigrain Sprouts

 

%

 

Kamut

12.5

3.68%

 

Quinoa

12.5

3.68%

 

Buckwheat

12.5

3.68%

 

Rye

12.5

3.68%

 

WW

12.5

3.68%

 

Spelt

12.5

3.68%

 

Total Sprouts

75

22.06%

 

 

 

 

 

Add - Ins

 

%

 

Sunflower 15, Pumpkin 15. Prune 20

50

14.71%

 

Pistachio 15, Filbert 20

35

10.29%

 

Barley Malt

5

1.47%

 

Total

90

26.47%

 

 

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