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dabrownman's picture
dabrownman

It has been over a week with the stollen being wrapped in cotton and sealed in its tin coffin where the back porch would be if we had one.  Instead we have a covered patio.  So we took it out, leaving its sister to ripen until the next Holiday and decided to gussie it up some to be traditional - a non traditional Brownman trait.  Here it is naked but looking like a million dollars  on a pretty 50 cent Goodwill Stollen Plate.

Then we buttered it up with a pastry brush.

Then, taking a cue from a fine Fresh Lofian Baker suggestion, gmabaking,  we decided to make a lemon juice and powdered sugar glaze to sprinkle off a spoon for decoration.

Then to get back to the traditional stollen page we dusted it with some powered sugar to make it look like the first time it has ever snowed at the Brownman AZ abode.

Then it was time to slice it open and see if it was as festive on the inside as the outside.

The snow was melting fast in the hot AZ desert but is sure was purdy on the inside.

It tasted wonderful and a grateful shout out goes to nellapower for her original Dresden Stollen recipe that was used as the basis for this version of Not So Stollen.  The citrus peel, pistachio nuts and snockered fruits really come through.  The lemon /sugar drizzle was especially nice too thanks to gmabaking.  Not at all as heavy as a fine English fruit cake or a German one like my apprentice.   Can't wait to see what the sister will look and taste like in about another 4 weeks or so. 

Served with some cold French Silk ice cream and a little chocolate sauce.

Can being sealed in a tin and subject to the 40 F to 75 F daily AZ temperature fluctuations really be good for Not So Stollens?

Here is a link to the original Not So Sollen post if yu want the recipe and methods:

http://www.thefreshloaf.com/node/30996/not-so-stollen

And our choice for a perfect Not So Stollen accompaniment - a Not So Champagne Cupcake Prosecco

 

 

 

 

 

dabrownman's picture
dabrownman

Thanks goes out to John01473 for foindin the errors in the spreadsheet for thos and the SD Stuffing Bread Post.  Same spreadsheet - same errors.  Now all is fixed.  Nice catch John!

We made the SD portion of the Thanksgiving really big chicken stuffing yesterday and today we did the polish version of white bread for the stuffing.  We only have 8% whole grains in this bread and started the poolish for it yesterday. 

  

We made a little extra poolish for some Parker House rolls we don’t need at all, with the piles of dressing too, but we make them anyway so we can blitz the leftover rolls into bread crumbs for other stuff.

 

The poolish was started with 1/8 tsp of active dry yeast with equal amounts of AP flour and water and allowed to ferment at room temperature for 5 hours before refrigerating it overnight.

  

While the poolish warmed up for two hours the next day we autolysed the flours, salt toasted bits and water to make sure the flour was hydrated.

 

After mixing the autolyse with the poolish we did 10 minutes of French slap and folds and then allowed the dough to rest and develop for 2 hours in a plastic covered oiled bowl - with no stretch and folds – not one.

 

After 2 hours we pre-shaped and then final shaped an oval for the oval rice floured basket and set it aside to proof for 2 hours at room temperature in a grocery plastic shopping bag.   It was handy and people don’t get nearly as upset with me as normal when they find out the dough was proofed in used trash can liners.

 

When the dough was proofed it was un-molded onto a parchment covered broiler pan for the mini oven, smartly slashed and placed into the 500 F pre-heated mini oven with 2 of Sylvia’s steaming cups.  We tossed in half cup of water into the bottom of the mini oven for some instant steam shut the door and turned down the temperature to 450 F after 2 minutes..
 We steamed the oval for a total of 12 minutes before removing the steam and turning the temperature down to 425 F, convection this time.  We baked it for another 15 minutes, (27 total), and turned it 120 degrees every 5 minutes to make sure it baked evenly and actually turned it on its top for 5 minutes to make sure the bottom baked as well as top.

When the internal temperature registered 205 F, we turned off the oven, left the bread inside the mini with the door ajar for 10 minutes to let the skin crisp.  The bread’s temperature rose to 210F while resting. It was then moved to a cooling rack for an hour to cool. 

 

It sure baked up nicely on the outside, sprang well, has the mini's blisters and nice brown color.  We had one slash that blew out for some reason too.  Sure smells good, but we will have to wait for it to cool before we can look inside,

 

The crumb came out fairly open, was a beautiful light yellow color, moist and tasted terrific - especially with butter.  You forget how good commercial yeast bread can be if you haven't made it for awhile.  It really is delicious even if it isn't sour :-)  It will be perfect for tomorrow's stuffing.  Happy Thanksgiving to everyone.

Formula

Poolish

Build 1

%

Instant Yeast

0.1

0.02%

AP

75

18.75%

Water

75

18.75%

Total Starter

150.1

37.53%

 

 

 

Starter Totals

 

 

Hydration

99.97%

 

Levain % of Total

18.35%

 

 

 

 

Dough Flour

 

%

Bread Flour

180

45.00%

Whole Spelt

10

2.50%

Dark Rye

10

2.50%

White Whole Wheat

10

2.50%

Toasted Bits

10

2.50%

AP

180

45.00%

Dough Flour

400

100.00%

 

 

 

Water

260

65.00%

Dough Hydration

65.00%

 

 

 

 

Total Flour

475

 

Water

335

 

T. Dough Hydration

70.53%

 

Whole Grain %

8.43%

 

 

 

 

Total Weight W/ 8 g of sal

818

 

dabrownman's picture
dabrownman

Thanks goes out to John01473bwho found the errors the formula spreadsheet and the one for Poolish Stuffing Bread too.  Nice catching John!

Originally we were going to make some soup bowls for the squash soup our daughter requested when she comes home today from college.  But, we just wouldn’t eat that much bread at one time and it would go to waste once it got soggy.

  

So we decided to make some whitish SD bread that we can use to make Thanksgiving stuffing for the really big chicken we plan to have for dinner on Thursday.

 

The whole grains were rye, spelt and whole wheat and the toasted bits, which we like very much, were inspired by Toady Tom’s.  These were a combination of the extraction from some white whole wheat we sifted out in a moment of insanity, some wheat germ and some oat bran.

  

The levain was built from 1 g of rye sour and Desem starter that was allowed to double over 12 hours.  The only weird thing we did for this bake was to use toasted coconut juice for the liquid in the dough.  It has 14 g of sugar in it according to the label but we ate the toasted coconut part and just used the juice.

  

Since our standard dressing has everything in it but the kitchen sink, a surprise to many of you I’m sure and goes against our Spartan outlook, we though a sweet coconut bread would go well with the dried fruits in the stuffing mix.

 

This bread has followed our recent trend of long slow levain build at room temperature using 1 g of starter.  A 2 hour autolyse the with the dough flours, liquid and salt is included before a quick mix of autolyse and levain with a spoon, 10 minutes of French slap and folds followed by 3 sets of S&F’s on 30 minute intervals.

 

We then shaped the dough into a boule and rice flour basketed the dough for a 90 minute of proofing / ferment at room temperature in a nearly new trash can liner before 12 hours of cold ferment in the 36 F fridge. 

 

Out of the fridge it came to be allowed to ferment some more at room temperature for 3 hours before being un-molded, slashed with Ian’s signature T-Tex moniker and into the 500 F mini oven it went with 2 of Sylvia’s steaming Pyrex cups heated in the microwave.

 

After 2minutes we turned the temperature down to 450 F and continued to steam for 12 minutes total.  The boule sprang and blistered nicely as the mini + steam is prone to put on bread.  We then removed the steaming cups and  baked at 425 F, convection this time, for 15 minutes turning the boule 120 degrees every 5minutes.

 

5 minutes after the steam came out, we turned the boule over on its top for 5 minutes to make sure the bottom got nicely browned too.  At a total baking time of 27 minutes, the internal temperature hit 205 F.  We shut down the heat, left the door ajar and the boule in the mini to crisp the crust a little further.  After 10 minutes we took the bread out to cool on a cooling rack.

 

It sure smells good but we will let it rest before cutting it open and see what it looks like.  Its cu now and we have the nice open crumb we get with this process.  Nice and glossy crumb that is moist and flecked with toasted bits.  It tastes delicious too.  A very nice bread that when combined with some poolish white and somce SD dark should make for a nice stuffing with variety and color - just like the lunches we like..

 

Formula

 

SD Starter

Build 1

%

SD Desem & Rye Sour

1

0.20%

Dark Rye

10

2.51%

AP

50

12.56%

Toated Bits

10

2.51%

Spelt

10

2.51%

Whole Wheat

10

2.51%

Water

70

17.59%

Total Starter

161

40.45%

 

 

 

Starter Totals

 

 

Hydration

77.70%

 

Levain % of Total

19.26%

 

 

 

 

Dough Flour

 

%

Bread Flour

170

42.71%

Whole Spelt

16

4.02%

Dark Rye

16

4.02%

White Whole Wheat

16

4.02%

Toasted Bits

10

2.51%

AP

170

42.71%

Dough Flour

398

100.00%

 Salt

 8

2.01% 

T. Coconut Juice & Water 70

268

67.34%

Dough Hydration

67.34%

 

 

 

 

Total Flour

488.6

 

T. Coconut Juice & Water 70

338.4

 

T. Dough Hydration

69.26

 

Whole Grain %

20.57%

 

 

 

 

Hydration w/ Adds

68.98%

 

Total Weight

837

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

1

0.25%

White Multi-grain Malt

1

0.25%

Total

2

0.50%

dabrownman's picture
dabrownman

After the difficult and tedious Not So Stollen bake earlier in the week, we decide to continue our Thanksgiving bake list with something much simpler, less stressful even if not as enjoyable.

  

After seeing Toady Tom’s fantastic large miche bake and the excellent crust he managed to put on it, we decided to do a large loaf too only using the chacon shape we love to make since it too can produce a beautiful crust if it naturally splits where we would like as it springs and blooms in the oven heat.

  

We also wanted to try out a toasted wheat germ, soft white wheat extract and oat bran component similar to Toad’s to see what it tasted and looked like in the chacon.  All but 10g went into the dark side.

 

Instead of using our recent 1  starter and 24 hour counter levain development we went back to our roughly 20% seed levain for the SD starter required for this bake.   One levain was Rye Desem combo SD for the heartier darker portion of the loaf that has 2all of the whole grains listed for the starter. 

  

The other levain was a YW one that was fed with cake meal, another new ingredient for bread making for us.  Many folks use this ground matzo altus for their lemon, poppy seed walnut cakes or possibly a chiffon cake of any number of possible flavors.  We decided to try it out in the whiter portion of this bread only to see what it tasted like and how it performed in two different kinds of bread.

  

The instant coffee and the cocoa were only used in the dark portion to, you guessed it, make it darker than the light colored portion.  We also used some yogurt whey water for some of the liquid in both portions with 2/3rds of it going into the dark side.  The sprouts were also split between the two sides in the same proportion as the whey water - 2/3rds to the dark. 

  

In order to finish the breakout, the white portion ended up being 500 g with 100 g of the AP and bread flour and 80 g of the whole grains in the bread flour and 10g of the toasted bits.  Total flour and toasted stuff was 290 g and the liquid was 210 g (42 g whey) for a little over 72.4% hydration not counting any of the 1/3 of the sprout total that went into it.

  

With the malts, oats, and potato flakes on in the dark side the hydration of it was 82%.

The fun part was putting together the largest chacon we have ever made.  The center knotted roll is made from the light side and the side going down into the basket is sprinkled with rice flour.  It was surrounded by a twisted rope from the dark side.   The 4 other knotted rolls, on the cardinal direction points, were made from equal portions of dark and light that were ropes twisted together to make one rope.  The 4 little balls between the 4 twisted knotted rolls were from the light side.  Remember to rice flour anything that will touch the basket so it doesn't stick - and don't rice flour anything else so it sticks together.

 

What was left over was two light ropes that were placed on the spread out remaining dark side.  The long sides of the dark were folded over the light ropes to encapsulate them making a long rectangle.  The shot sides of the rectangle were folded over to the middle making a near square where the corners were folded into the center making a circle that was quickly shaped as a boule.

 

This boule was pressed out gently into a large bialy with the center indentation equal in size to the circle of knotted rolls, ropes and balls already in the basket.  The large bialy was floured around the edge that would contact the basket with rice flour and flipped over so the indentation covered the knotted rolls and the assembly was basically flat on top when finished. 

We hope this assembly will make a very pleasing marbled look when the chacon is cut.  Otherwise it was a waste of time and effort…something every baker is well used to if they have been baking more than a couple of minutes with an apprentice that is nearly all paws, bark and ankle bite.

The levains were formed by mixing, letting them double over about 4 hours or so and then chucking them in the fridge for 24 hours to build the labs while suppressing the yeast.   The flours and toasted bits were autolysed with the liquids and the salt for 2 hours as the levains came back to room temperature a day later.

Once the autolye and the levain were combined for each, the gluten was developed with 15 minutes of French slap and folds.  Then 4 sets of S&F’s wee done fpor each where the sprouts were incorporated on the 3rd set.  The dough’s were allowed to develop for 1 ½ hours on the counter before being retarded in a36 F fridge for 15 hours.

 

They were allowed to warm up for 1 ½ hours before being formed into the chacon and the allowed to proof at room temperature for 2 hours before firing up old Betsy and her16”round stone,  to preheat at 500 F for 20 minutes before 2 of Sylvia’s steaming pans were added.

After 45 minute of total pre-heat the chacon was un-molded easily from the basket using parchment and peel.  It slid into the oven off the peel when a 1/2 C of water was thrown into the bottom of the oven for extra initial steam and the door closed.  The temperature was turned down to 450 F the steaming was done at the 20 minute mark when the pans were removed and the temperature turned down to 425 F, convection this time.

In another 20 minutes the bread was exactly 205 F in the middle and beautifully and evenly brown from rotating it 90 degrees on the stone every 5 minutes after the steam came out.  At the 40 minute total mark, we turned off the heat and left the oven door ajar as the chacon continued to crisp on the stone for another 10 minuets before removal to the cooling rack.

The chacon didn't spring all that much and might have been a little over proofed but it did bloom and crack as expected.  It is a very pretty large chacon and we can’t wait for it to cool down and rest for awhile before we cut it ....   and see if anything interesting happened inside.

Now that it is cut..... the light and dark did learn to play well together.  We are pleased that it is so pretty on the inside and fitting for such a gorgeous outside.   The crumb is fairly open for so many add ins and whole grains.  The dark is tangy sour while the white is a little sweet, maybe sue to the Cake meal, has no tang and is a little moister as YW tends to impart in crumbs everywhere.  A very nice combination of two tastes.  The toasted bits tend to come through more on the dark side and the millet crunch is prevalent throughout.  This bread will have to to to the top of the chacon list and into the top 15 of our all time top 5 favorites.  I'm glad we made a big one.

Formula

Combo Starter

Build 1

%

SD Desem & Rye Sour

30

3.01%

Bulgar

20

2.56%

Dark Rye

20

2.56%

Kamut

20

2.56%

Buckwheat

20

2.56%

Spelt

20

2.56%

Whole Wheat

20

2.56%

Yeast Water

60

7.69%

Ground Flax

20

2.56%

Cake Meal

80

10.26%

Water

140

17.95%

Total Starter

450

39.74%

 

 

 

Starter Totals

 

 

Hydration

97.25%

 

Levain % of Total

17.88%

 

 

 

 

Dough Flour

 

%

Whole Spelt

25

3.21%

Dark Rye

25

3.21%

Whole Wheat

25

3.21%

Whole Kamut

25

3.21%

Bulgar

25

3.21%

Buckwheat

25

3.21%

Cake Meal

50

3.21%

Oats

20

2.56%

Instant Potato Flakes

20

2.56%

Bread Flour

245

31.41%

AP

245

31.41%

Dough Flour

730

93.59%

 

 

 

Whey 125 and Water

610

78.21%

Dough Hydration

83.56%

 

 

 

 

Total Flour

998

 

Total Water & Whey Water

822

 

T. Dough Hydration

82.36%

 

Whole Grain %

43.19%

 

 

 

 

Hydration w/ Adds

78.94%

 

Total Weight

2,517

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

3

0.38%

Barley Malt

20

2.56%

White Multi-grain Malt

3

0.38%

Total

26

3.33%

 

 

 

Multigrain Sprouts

 

%

WW

25

3.21%

Rye

25

3.21%

Quinoa

25

3.21%

Buckwheat

25

3.21%

Millet

25

3.21%

Bulgar

25

3.21%

Spelt

25

3.21%

Total Sprouts

175

22.44%

 

 

 

Toasted Bits

 

%

Toasted Germ, Oat Bran & Extraction

50

6.41%

  10 g each of instant coffee and cocoa went into the dark side only.

dabrownman's picture
dabrownman

This So Not Stollen is based on a modification to a real Dresden Christmas Stollen recipe that was posted by nellapower here:  Refer to it for most of the method with a few exceptions below.

http://www.thefreshloaf.com/node/25407/dresden-christmas-stollen

  

I just figured that if you replaced the commercial yeast with SD it would be SD Stollen and if you replaced some of the white flour with other grains..... it would be SD Multi-grain Stollen?  But others might not think so.

  

I'd be surprised there isn't a SD multi-grain stollen out there somewhere since just about everything in the bread world has already been done by some baker like nellapower already. But it might be called something else like Sourdough Multi-grain Dried Fruit Bread.

  

Of course that is not all my apprentice did to this recipe either. She is diabolical with her changes and modifications – and can’t be stopped when she gets rolling along.  She wasn't sure SD alone could lift this lump of multi-grain properly so...... instead of the commercial yeast in the recipe we threw in some YW into the SD levain to give it an uplifting boost.

 

We used a 24 hour 1% starter counter top levian build with all of the whole grains (30%) in the levain. I think long slow levain builds with whole grains enhance the flavor and sour of the bread.  We used home ground spelt, rye, kamut and some farina for fun.  We made our own citrus peels by taking off the skin only with a XOX veggie peeler and boiled them 3 times before drying them and coating them in home made vanilla sugar.

 

We upped the alcohol some by adding some home made limoncello and arancello to enhance the orange and lemon peel and also used the traditional dark rum and amaretto too - in total about 50% more proportionally so...... no water was required in the fruit soak.  The fruit soaked up all the hooch but it was still wet.

 

She decided to cut back some of the dried fruits a little and added walnuts and pistachios in their place for a little crunch.  She also added a large amount of YW marinated apple and cherry pieces used to feed the YW (that we had frozen previously) to get closer to the original recipe fruit amounts.  We found them hanging out in the freezer door doing nothing but talking up precious Holiday freezer space – so in they went..

 

To cut some of the fat, not that it reduces it much with all the butter and lard in this recipe, we replaced some of the cream with Mexican Media Creama.   We really like the flavor of it in flans and thought it would work well here too.  She decided to replace some of the white sugar with dark brown sugar hoping it would pair better with the dark rum which is still made from molasses if you buy the good stuff - but this dark rum wasn't good enough for that.

 

We added some nutmeg to the spice list too thinking a little more spice would go well with the extra liquors.  We forgot to add the ground almonds to the fruit to sop of some of its wetness and put it into the dough flour by mistake.  So, we added 125 g or bench flour when we added the fruits to keep the overall hydration closer to the original.  We ended up using  50 g more hooch than we should have according to the recipe.

We were basically cutting this recipe in half and the kneading would have been easier with half a lump but, also we changed the methods slightly by cutting in all the fat into the flours before adding the 2 creams.  The creams were supposed to be part of the levains but, with theYW in the levain, we used water there instead.

This made the kneading easy since we could do 15 minutes of slap and folds before adding in the fruits and nuts and the 125 g of bench flour.  The dough tightened itself back up as we folded the add ins into the dough.  This method is much closer to short crust pasty and stollen is much closer to short crust pasty than it is to bread if you ask me.

We retarded the bulk dough in the fridge overnight after allowing it to proof on the counter for 2 hours.  We shaped the dough right after coming out of the fridge and allowed it to proof for 8 more hours on the counter before baking.

We made the dough into 2 boules because they needed to fit in the round tin my apprentice found in the garage.  My apprentice thinks she is related no only to Emperess Ying but also to Rin Tin Tin.  So finding one was easier for her than it would have been for me.

These Not So Stollen will be wrapped in cotton cloth and placed for 6 weeks in a beautiful blue holiday tin with silver snowflakes.  It held last year’s Holiday Topsy’s Pop Corn from KCMO and Lucy saved it for a reason like this..  The outside temperatures at night have finally gone into the 40’s and the daytime temps are in the mid 70’s so we hope that will do for the stollen siesta.

We baked it for 1 ½ hours at 350 F and turned off the oven when the stolen hot 203 F.  We didn’t know what temperature it was supposed to be in the inside and we had to cover the Not So Stollen at the 50 minute mark so it wouldn’t get too brown.  They spread rather than sprang but they will still fit in the tin, yea!!  This Not SO Stollen looks and smells terrific and not being able to eat it for 6 weeks…… should be illegal !!

Once again, we are getting pretty far away from the nellapower’s original recipe for this Modified Dresden Christmas Stollen even though they are still quite similar in concept except for these minor changes :-)  I do plan on storing it for 6 weeks wrapped in cotton like a stollen, even though thsi probably isnlt one.  The Not So Stollen is the perfect name for this different, if not unusual attempt to make a stollen of some 3rd kind.

Thanks to nellapower for posting her original recipe and her help in our making something close to it conceptually.

 Formula 

Combo Starter

Build 1

%

SD Desem & Rye Sour

2

0.26%

Dark Rye

30

6.00%

AP

20

4.00%

Farina

30

6.00%

Spelt

30

6.00%

Whole Wheat

30

6.00%

Yeast Water

8

1.60%

Water

110

22.00%

Total Starter

260

50.40%

 

 

 

Starter Totals

 

 

Hydration

84.14%

 

Levain % of Total

10.85%

 

 

 

 

Dough Flour

 

%

Soft White Wheat

215

43.00%

AP

285

57.00%

Dough Flour

500

100.00%

 

 

 

Media Creama 225 & Cream

232

46.40%

Dough Hydration

46.40%

 

 

 

 

Total Flour

766.2

 

Total Water, Crema, Cream

350.8

 

T. Dough Hydration

45.78%

 

Whole Grain %

25.45%

 

 

 

 

Hydration w/ Adds

52.04%

 

Total Weight

2,396

 

 

 

 

Add - Ins

 

%

Lemon Peel

35

4.00%

Orange Peel

85

14.00%

Pistachios

50

10.00%

Walnuts

50

10.00%

Butter

250

50.00%

Ground Almonds

100

20.00%

Sugar 50, D. Brown Sugar 25

75

15.00%

Red Multi-grain Malt

2

0.40%

White Multi-grain Malt

2

0.40%

YW Apple and Cherries

150

30.00%

Prunes

50

10.00%

Cranberry

50

10.00%

Apricot

50

10.00%

Raisins & Sultanas

100

20.00%

Total

1019

203.80%

 

 

 

1/2  tsp Cinnamon

 

 

1/2 tsp Cardamon

 

 

1/2 tsp Nutmeg

 

 

1/2 tsp Mace

 

 

Dark Rum - 50g

 

 

Amaretto - 50 g

 

 

Limoncello - 25 g

 

 

Arancello - 25 g

 

 

Bench AP Flour -125 g

 

 

( B. Flour included in Total Flour and for Hydration Total)

 

 

dabrownman's picture
dabrownman

Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.

 

First we upped the whole grains to 17.5% to try to improve the flavor and sour further and we changed to prunes and brazil nuts, one of Andy’s favorite combination that we like very much, while keeping the pumpkin and sunflower seeds.  We added a bulgar scald to improve the flavor and texture of the bread and also upped the hydration slightly to compensate for the slightly more whole grains.

 

We combined and mixed everything except the nuts, fruits, seeds and bulgar scald and let it autolyse for 30 minutes.  Then we did 13 minutes of French Slap and folds before adding in the rest of the ingredients and doing another 2minutes if slap and folds to incorporate the add ins.

  

The dough was then left on the counter top for 21 hours to ferment and develop.  We learned from out last bake that 20 hours was better with another 4 hours on the counter after shaping to proof.  But we didn’t get up in time so we have what we have – just like always - no worries.

 

We shaped and panned this bread as a loaf this time with a few seeds on top and let it proof for 4 hours on the counter before going into the 450 F oven with 2 of Sylvia’s steaming pans to steam for 12 minutes.  At the 12 minute mark the steam was removed and the oven was turned down to 425 F, convection this time.

 

It baked for another 10 minutes after being turned 180 degrees after 5 minutes and removed from the pan.  When it registered 205 F we turned the oven off and let the loaf crisp for 10 minutes before being removed from the oven to the cooling rack. This bread tastes as amazingly sour as the fig and pistachio bread did but it has a deeper flavor thanks to the bulgar scald and the extra whole grains.  The crust was so crunchy and stayed that way even after it cooled - very nice.  The crumb is  not as open as the previous bake but it is just as soft and moist.   We also like the extra seeds with the fruit and nuts too.  Much better bread all the way around.

 

Formula

  

Starter

Build 1

%

SD Desem & Rye Sour

6

1.15%

Total Starter

6

1.15%

 

 

 

Starter Totals

 

 

Hydration

66.67%

 

Levain % of Total

0.55%

 

 

 

 

Dough Flour

 

%

Whole Wheat

20

3.85%

Whole spelt

15

2.88%

Dark Rye

15

2.88%

Whole Wheat

15

2.88%

AP

440

84.62%

Dough Flour

520

100.00%

 

 

 

Salt

9

1.73%

Water

385

74.04%

Dough Hydration

74.04%

 

 

 

 

Total Flour

523.6

 

Total Water

387.4

 

T. Dough Hydration

73.99%

 

Whole Grain %

17.57%

 

 

 

 

Hydration w/ Adds

72.74%

 

Total Weight

1,095

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

3

0.58%

VW Gluten

3

0.58%

White Multi-grain Malt

3

0.58%

Total

9

1.73%

 

 

 

Add Ins - Nuts Fruits and Seeds

%

Brazil Nuts

50

9.62%

Sunflower 20, Pumpkin 20

40

7.69%

Prunes

50

9.62%

Total

140

26.92%

 

 

 

Scald

 

 

Whole Bulgar

20

3.85%

Total Scald

20

3.85%

 

 

 

SFSD Total Weight

1,095

 

dabrownman's picture
dabrownman

We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb.  Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.

 

With Thanksgiving less than 2 weeks away we decided to make a small cocktail loaf of rye bread flavored with cocoa, coffee and caraway.  To bolster the flavor and texture of the medium rye bread further we added some scalded rye chops to the 82.5 % hydration mix.

 

Like Phil says - When it cracks it is ready to go in the oven.  In this case the bran flakes worked perfectly. 

We have no experience to go on using low amounts of SD and YW seeds and long counter top fermentation when using higher amounts of home milled grains.  So we made a wild guess at how long the process should take.  We decided to knock 5 hours off the total 24 hour time and to not add the 5 g YW to the mix until 5 hours after the fermentation started.

It was ready to pan up in 16 hours and it proofed, nearly doubling and cracking the bran sprinkled on top in 4 hours  We baked it with 2 of Sylvia's steaming cups in the mini oven at 450 F for 15 minute. The steam was removed and the temperature was turned down to 350 F and baked for another 10 minutes before being de-panned and baked for another 5 minutes after turning the bread 180 degrees on the oven rack. 

It was left in the off oven, door ajar for 10 minutes to continue to crisp the crust and then removed to he cooling rack.  From the outside the loaf has potential.  It smells beautiful and is quite attractive for a brown lump of a bread covered in bran.  We hope that the crumb is as open as the last rye bake that was 100% whole rye.  We await 24 hours to see if the yeast water worked its magic once again.

24 hours later and this bread turned out open, moist 1/4"slicing is no problem and best of all just plain delicious.  You don't taste the coffee and cocoa and even the caraway is subtle.  It is lovely plain, toasted, buttered and a nice coctail bread for the Holidays.

Formula 

Combo Starter

Build 1

%

SD Desem & Rye Sour

3

1.19%

Yeast Water

5

2.00%

Total Starter

8

3.20%

 

 

 

Starter Totals

 

 

Hydration

344.44%

 

Levain % of Total

1.58%

 

 

 

 

Dough Flour

 

%

Whole spelt

25

10.00%

Dark Rye

100

40.00%

Whole Wheat

25

10.00%

AP

100

40.00%

Dough Flour

250

100.00%

 

 

 

Salt

5

2.00%

Water

200

80.00%

Dough Hydration

80.00%

 

 

 

 

Total Flour

251.8

 

Total Water

206.2

 

T. Dough Hydration

81.89%

 

Whole Grain %

61.76%

 

 

 

 

Hydration w/ Adds

82.56%

 

Total Weight

505

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

2

0.80%

Barley Malt

10

4.00%

White Multi-grain Malt

2

0.80%

Total

14

5.60%

 

 

 

Scald

 

%

Rye Chops

20

8.00%

 

 

 

1 tsp Caraway Seeds

 

 

1 tsp Instant Coffee

 

 

1 tsp of Cocoa

 

 

 

dabrownman's picture
dabrownman

To see the beginning of this bake go to the following link and go down below *********************************

http://www.thefreshloaf.com/node/30755/sd-starter-experiment-how-long-can-it-ferment-counter-goo-overtakes-it

This is about as fool proof, something we need around here, SD bread imaginable that only takes 7 g of starter and 24 hours of basically doing nothing.  No retard, no levain building, no refrigerator required.

 

Just take7g of starter, mix it with 66 g of whole grains, I used equal amounts of spelt, rye and ww.  Add 2g each of red and white malts made from the same grains, 315 g each of AP and bread flour with 72% hydration (505) g of water.  Once mixed let it sit for 30 minutes to autolyse, add 11 g of salt and do 15 minutes of French slap and folds. Once done let it sit in a plastic covered oiled bowl on the counter for 20 hours until it doubles.

 

The split it in half and shape one into a SFSD boule  to see how tasty and sour this bread is and make the other one into what ever you want.  I put (2) kinds of figs, some pistachio nuts and some sunflower and pumpkin seeds in the mix and shaped it into an oval SD seeded Fig and Pistachio boule.

  

In 4 hours they both went into the 450 F oven with 2 of Sylvia’s steaming loaf pand and baling stone

  

 I had thrown some of the seeds into the bottom of the oval basket before the dough went in so when the seeded bread was un- molded I slashed 2 crescent moon shapes on the top where the seeds stopped, about 1/3 the way down from the top.  I cut a triangle on the top of the none seeded boule

  

They steamed for 12 minutes and then the steam was removed, the oven was turned down to 425 F convection and the breads baked together for another 10 minutes.  Each was rotated 180 degrees on the stone after 5 minutes. 

 

At the 22 total minute mark each bread read 208 F and my apprentice deemed them done with a wag of her tail.   We left them on the stone for another 10 minutes with oven off and the door ajar

 

Both of the boules baled up nicely brown without incident.  Spring was good, the plain SFSD was well blistered and the seeded bred much less so.  The crumb was more open on the plain SFSD as expected but the seeded bread was airy.  Both were glossy on the inside with the plain one more so.   Both were moist but the seeded fig bread even more moist.

  

Both were nicely sour and we expect them to get more pucker going by tomorrow.  If I had to pick my favorite of the two, I would go for the fig bread this time.  It may not be as easy as no-knead but if you are looking for an easy way to make decent SDSF this is it.

 

Formula

 

Starter

Build 1

%

SD Desem & Rye Sour

7

1.00%

Water

0

0.00%

Total Starter

7

1.01%

 

 

 

Starter Totals

 

 

Hydration

66.67%

 

Levain % of Total

0.57%

 

 

 

 

Dough Flour

 

%

Bread Flour

315

45.26%

Whole spelt

22

3.16%

Dark Rye

22

3.16%

Whole Wheat

22

3.16%

AP

315

45.26%

Dough Flour

696

100.00%

 

 

 

Salt

12

1.72%

Water

505

72.56%

Dough Hydration

72.56%

 

 

 

 

Total Flour

700.2

 

Water

507.8

 

T. Dough Hydration

72.52%

 

Whole Grain %

10.50%

 

 

 

 

Hydration w/ Adds

72.11%

 

Total Weight

1,231

 

 

 

 

Add - Ins

 

%

Red Rye Malt

2

0.29%

White Rye Malt

2

0.29%

Total

4

0.57%

 

 

 

Add Ins for Half of the Dough

 

 

Pistachios

20

 

Sunflower 10, Pumpkin 10

20

 

Mission and Adriatic Figs

50

 

Total

90

 

 

 

 

SFSD Total Weight

615.5

 

Fig, Nut & Seeded Weight

705.5

 

 

dabrownman's picture
dabrownman

We were out of red and white rye malt when we made out last batch of SD multi-grain bagels with sprouts.  Since our multi-grain bakes that we like the best have been a combination of spelt, rye and whole wheat we decided to make a batch of red and white  multi-grain malt using these 3 grains.

First soak the berries in water for 3 hours and then sprout them for 3-4 days between two layers of damp kitchen towels covered in plastic.  I re-dampen the towels ever 24 hours so they don't dry out.  When they look like this:

Then dry them in the oven on a rimmed cookie sheet.  Start out at 150 F, no higher in order to make diastatic white malt.  Any higher temperature and you will kill the enzymes you just made by malting.  Once dry,  about an hour or so,  take half the berries and grind them into white malt. 

Take the other half of the berries and continue to bake them starting at 200 F and raising the temperature 25 F every 5 minutes until you get to 350 F.  Watch them carefully so they don't burn.  Grind them into red non diastatic malt when they are cool.  Red malt adds flavor and color to any bread.  You should get red and white malts that looks like this:

dabrownman's picture
dabrownman

We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains.  Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours.  The whole grains this time were spelt, rye and whole wheat in stead of just WW.

  

Another change we made was to use the excess sprout soaking water and yogurt whey along with water for the liquid in the dough. 

  

We also added some sprouts, 5%, to these bagels utilizing spelt, rye and whole wheat berries that were soaked for 3 hours and sprouted between damp paper towels under plastic wrap for 2 days. We did not use any white rye malt since we were out.

 

To see the modified Stan Ginsberg Favorite Bagel methods,  go to here:

http://www.thefreshloaf.com/node/29681/15-whole-wheat-bagels-yw-and-sd-desem-combo-starter

 

This batch did not rise as much in the oven, bake up as brown or have as many blisters as the last batch but the crumb was more open and they tasted better.  Don’t know why since this batch was baked in the mini oven too because of its ability to blister anything to death.

 

We tried one new seed combination this time adding oregano seeds to the basil seeds we like so much.  Oregano seeds need to be treated like coriander – use sparingly.

 

The additional seed types we used were white and black poppy seeds, white and black sesame seeds and on the combo bagel we added nigella seeds and salt with all the rest of the seeds.

 

We have baked lots of bagels and think these taste the best but the 15% whole grain ones looked the best.  As usual, these bagels were best toasted with cream cheese but they were not bad with butter and jam too.

 

A schmear on one side                                                                             Butter on the other ----Just Yummy!

Formula

SD Starter

Build 1

%

SD Desem & Rye Sour

20

2.41%

Whole Wheat

30

4.48%

Dark Rye

30

4.48%

Water

60

8.96%

Total Starter

140

22.39%

 

 

 

YW Starter

Build 1

%

Yeast Water

80

11.94%

WW

40

5.97%

Dark Rye

40

5.97%

Total

160

23.88%

 

 

 

Dough Flour

 

%

Bread Flour

245

36.57%

Whole spelt

20

2.99%

Dark Rye

20

2.99%

Whole Wheat

20

2.99%

Insant Potato Flakes

10

1.49%

AP

350

52.24%

Dough Flour

670

100.00%

 

 

 

Salt

13

1.94%

Sp. water 120, whey 50, water 150

320

47.76%

Dough Hydration

47.76%

 

 

 

 

Total Flour

830

 

Water

470

 

T. Dough Hydration

56.63%

 

Whole Grain %

26.51%

 

 

 

 

Hydration w/ Adds

57.95%

 

Total Weight

1,369

 

 

 

 

Add - Ins

 

%

Barley Malt

22

3.28%

Total

22

3.28%

 

 

 

Multigrain Sprouts

 

%

WW

12

1.79%

Spelt

12

1.79%

Rye

12

1.79%

Total Sprouts

36

5.37%

 

 

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