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dabrownman

My SIL, brother and niece really pulled out all the stops for tonight's dinner In Houston.  We drove from Lee's Summit, MO. to their home two days ago.

My SIL had brought back some home grown tomatoes from Wellington MO.  She had some French baguettes and ciabatta in the freezer.  My brother cooked up some wild sockeye salmon on the grill.  SIL made some Sandy Capellini.

The beautiful and  talented niece made the salad and they let me chop up the veggies for the bruschetta.  The salad was a spinach, strawberry, walnut and goat cheese classic with a simple vinaigrette.  The bruschetta was kalamata olives, great tomatoes, freah basil,  a hint of garlic, red onion,  olive oil and balsamic vinegar.

My brother broke out some Ledson Engine Block Red and a Wente Merlot from his extensive vino collection - the best wines I have had in many a year.  What a nice feist with family.    Back to Phoenix tomorrow.  We had some special edition peach cobbler ice cream and water mellon sorbet for desaert with my niece's chocolat chip, banana, oat cookies.

My new best dog friend named Truffles, was totally washed out from our 4 mile walk, making dinner and vino.    But even asleeping with 4 paws in the air, her evil eye was on anyone who tried to pinch a morsel from our plates.  She is the sweetest pit bull/weimaraner mixed rescue pooch one could ever want.  Check out those yellow eyes!

Those teeth!  Remember, this sweetie is asleep!!!  She is one determined German.  My apprentice better watch out!  She could easily be replaced :-) Truffles is sweet as pie though.

 

 

 

 

 

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dabrownman

For this bread you make your own starter using some WW flour, ground cumin, a tsp of milk and some water that is built up over 3-4 days.  sweetbird did a similar boule that shows how to make it here:

 http://www.thefreshloaf.com/node/27528/joe-ortiz-pain-de-campagne-wonderful

 After building the levain we only used 140 g for this loaf and stored the rest in the fridge after reducing the hydration.  We were making some diastatic and nondiastatic malt from sprouted WW and rye grain so we used some of the sprouts in this loaf too.

 We added the flour to the levain with the water and salt and mixed in the KA on speed 2 for 6 minutes. It was then rested in the bowl for 15 minutes.  (5) S & F’s were done every 15 minutes with the sprouts being incorporated during the last 2.

 After the stretch and folds were completed the dough was developed and rested for 1 ½ hours before shaping into a boule and placed in a rice floured basket.  The basket was placed in a plastic trash bag and allowed to proof until it had risen 80%.  At that point it was retarded in the fridge for 4 hours. 

 When removed from the fridge the boule was un-molded on some parchment on the top of the mini ovens broiler pan cover.  The mini oven was fired up to 500 F as Sylvia’s Steam was prepared in the microwave.

 When the oven was hot, the steam and now slashed boule went in the oven for 15 minutes of steam as the oven was turned down to 450 F after 4 minutes.  At the 15 minute mark the steam was remove the boule rotated 180 degrees and the oven was turned down to 425 F convection this time.  The bread was rotated every 5 minutes for 20 minutes until done – 35 minutes total.  The last 10 minutes the boule was turned upside down.  The oven was turned off and the door left ajar with the bread inside to crisp the skin for another 12 minutes.

 It baked up very well, nice and brown with a crispy crust.  The crumb was nice and open, moist and soft.  It is so cool to make a starter from scratch and bread in 4 days from start to finish.  Won't kow how it tastes until we get back home from our family trip.

Joe Ortiz sandwich is in the foreground.  Delicious bread with a slight tang from a 3-4 day old starter.  Amazing!

The formula follows

Joe Ortiz Pain de Champaign with Sprouts     
      
StarterBuild 1Build 2 Build 3Total%
WW75007518.75%
Water 65006516.25%
Total Starter1400014035.00%
      
Starter     
Hydration86.67%    
Levain % of Total16.81%    
      
Dough Flour %   
Bread flour20050.00%   
AP20050.00%   
Dough Flour400100.00%   
      
Salt82.00%   
Water26566.25%   
Dough Hydration66.25%    
      
Total Flour475    
Water330    
T. Dough Hydration69.47%    
Whole Grain %18.75%    
      
Hydration w/ Adds69.47%    
Total Weight833    
      
Multigrain Sprouts %   
WW102.50%   
Rye102.50%   
Total Sprouts205.00%   

 

 

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dabrownman

We were feeding the yeast water on the 3th of July and didn’t want to throw any YW away.  With the 4th of July the next day and knowing it would only be my apprentice and I for dinner that night, we decided to have some rib eye steak kabobs, veggie kabobs and garam masala rice and beans.

 What was missing was some Naan to put the dinner in to eat it properly.  We decided not to bake the Naan or cook it on the stove top but dry fry it in the cast iron skillet on the grill while grilling the kabobs.  After making pizza the other day on the grill we thought it would be fun.

 We were inspired by Sonia101’s unusual Roti here:

 http://www.thefreshloaf.com/node/29275/roti-bread

and by Delta_v’s stove top Naan here:

 http://www.thefreshloaf.com/node/27350/quick-stovetop-naan-recipe

You can see my Naan were larger than 12" and got squished at the edges to fit the pan - no worries !

 We built a 2 stage yeast water levain, 4 hours each using durum atta and AP flour.  After 8n hours it had doubled and was ready to go.  At the 6 hour mark we autolysed the bread flour with the liquids and the spices.  We held out the Greek yogurt, fresh herbs, green onion, baking soda and salt.

 The YW levain and the autolysed flours were mixed with the salt and Greek yogurt for 4 minutes on KA 2 and then 4 minutes on KA 3.  The baking soda was then added and mixed in for 1 minute on KA 3.

 The dough was then rested for 20 minutes.  Then it was turned out on a lightly floured surface and hand kneaded for 5 minutes and allowed to rest covered for 10 minutes.  The fresh herbs and green onions were then worked into the dough using S & F’s.

 The dough was allowed to develop and ferment for 1 hour.  (2)150 gpieces were separated out for the Naan and shaped into a ball and allowed to rest for 10 minutes.  The remainder of the dough was shaped into a loaf and placed into an oil sprayed Pyrex loaf pan and allowed to double over 4 hours.

 

Kabobs and..............................................................................Naan with Mexican Chipotle Pink Sauce

 The Naan balls were rolled and pressed out to 12”circles and covered with plastic for 30 minutes.  Then they were transferred to a floured peel like a pizza for chucking into the skillet on the grill – closing the lid. The gauge read 450 F.   After cooking for about 2-3 minutes the Naan was flipped and the cooked side, now facing up was brushed with Mojo de Ajo.  After another couple of minutes the bread was flipped again onto the Mojo de Ajo side allowed to fry for about a minute.  The bread was then folded to fit into a tortilla warmer while the 2nd Naan was fried. 

 The un-slashed loaf of bread, using the same dough, was baked in the mini oven at450 Fafter preheating with 'Sylvia’s Steam' at 500 F.  It was steamed for 12 minutes then the steam was removed, the loaf rotated 180 degrees and the mini oven was turned down to 425 F convection this time.  The loaf was rotated every 5 minutes until it was done and205 Fon the inside – about another 20 minutes – 32 minutes baking time total.  It was left in the oven with the door ajar and heat off for 10 minutes to further crisp the skin.

 The loaf and the Naan were both terrific.  The loaf was nicely browned, blistered and crunchy when it came out of the oven but it softened as it cooled.  The crumb was open, soft and moist.  It tasted like Japanese white bread met Indian curry.  When toasted with butter and corn jam it was just great.

Peach and mango Crisp for desert

 The Naan ended up with some soft and crunchy parts that made it unique.  It went well with the kabobs and tasted like a plate of Indian veggies and spices.  Yummy. 

Toasted with butter and carrot jam - delish!!

The formula follows;

Yeast Water Naan with Paneer, Garam Masala, Onion Garlic, Cumin and Cilantro     
      
StarterBuild 1Build 2Total% 
Durum Atta7007015.56% 
AP0707015.56% 
YW 70,Water 70707014031.11% 
Total Starter14014028062.22% 
      
Levain     
Hydration100.00%    
Levain % of Total28.00%    
      
Dough Flour %   
Durum Atta22550.00%   
AP22550.00%   
Dough Flour450100.00%   
      
Salt102.22%   
Water26057.78%   
Dough Hydration57.78%    
      
Total Flour590    
Total Liquid400    
T. Dough Hydration67.80%    
Whole Grain %50.00%    
      
Hydration w/ Adds67.80%    
Total Weight1,000    
      
Add - Ins     
1/4 tsp each ground coriandr and cumin    
1 T sugar     
1 tsp each garlic, onion and garam masala powders  
1 T fresh garlic chives     
2 T fresh cilantro     
1 minced green onion     
2 T Greek yogurt     
1/8 tsp baking soda.     
Mojo de Ajo for brushing on one side of the Naan   
1/2 C Shredded Paneer     
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dabrownman

Thanks Franko for the 'Pate Push'

Carrot Jam

Portugese Stew

Peach and Mango Crisp.....with topping

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dabrownman

It has been almost 3 weeks since the last blog post of lunch sammys and other stuff - so here goes.

More later

 

 

 

 

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dabrownman

It has been several year's since bagels were on the bake list.  We always made them sourdough but after seeing that Stan published his bagels on TFL, we had to give them a go for the 4th of July. 

 

We used Stan's method but instead of using clear flour we used a host of multi-grain s and some sprouts.  The grains include dark rye, WW, Durum Atta, semolina, soft white wheat and Bread flour.  The starter was a sourdough and yeast water combo starter that had some Bulgar, AP and 6 grain cereal in it.

 

Since the whole grains were over 50%, much of it home ground, we upped Stan's hydration to 60% from 50% and hand kneaded it after mixing the levain with the dough and salt briefly in the KA .  We built the combo levain in 3 stages - first 2 stages were 4 hours each and the last stage 2 hours before being refrigerated overnight.   The YW was used to replace the commercial yeast in Stan's recipe.

When the levain came out of the fridge the next day, we autolysed the flour with the dough for 2 hours as the starter warmed up.  We hand kneaded the dough for 10 minutes after mixing in the KA for 3 minutes.  The 25 g of sprouts were added at the very end of kneeding.  The dough was then rested for 15 minutes to relax it before forming the bagels over the knuckles and rolling the seam.

We weighed out the dough in 102-103 g portions to end up with 12  nice sized bagels that ended up at 85 to 90 g (with seeds) when baked.  Stan's recipe doesn't call for any bulk ferment prior to or after forming the bagels or after retard either.  I guess they were supposed to only rise in the fridge.  The bagels are formed right after kneading and placed on parchment, covered in plastic and placed directly in the fridge for an overnight retard.

The bagels are then removed from the fridge the next morning and simmered in malted barley water for 1 minute, (30 seconds a side -mine floated right away) then dried slightly (we used a non terry cloth towel) before dipping them in the sesame, poppy, salt or combo toppings.  They go back on the parchment and directly into a 450 F oven preheated with steam in place for 8 minutes.  Then the steam is removed, the bagels turned over and baked for another 8 minutes.

I tested the baking with 4 bagels and found that, using 2 of Sylvia's steaming pans with towels and water, the bagels needed 10 minutes of steam then flipped without steam for 10 more minutes and then flipped again for 2 more minutes - 22 minutes in all instead of 16.  We made 4 sesame, 4 poppy and 4 combo black and white sesame with kosher salt.

The bagels didn't rise as much as we wanted even though they tasted very NY authentic and had fine chew just like they should.  These would be great bagels if allowed to proof in a trash can plastic liner at room temperature - possibly after simmering in the water.  Maybe someone would know the correct thing to do.  I read later that David Snyder lets his bulk ferment for an hour before forming and retarding. 

The formula follows immediately if not sooner.

SD & YW Multi-grain Bagels with Sprouts - Stan Ginsberg Method     
      
StarterBuild 1Build 2 Build 3Total%
SD Starter1500152.78%
Bulgar10100203.70%
6 Grain Cereal10100203.70%
WW15150305.56%
Semolina0020203.70%
Durum Atta20200407.41%
AP0020203.70%
Rye15150305.56%
YW 70,Water 707070014025.93%
Total Starter1551404033562.04%
      
Levain     
Hydration77.78%    
Levain % of Total27.64%    
      
Dough Flour %   
Dark Rye203.70%   
Whole Wheat203.70%   
Semolina509.26%   
Durum Atta509.26%   
Soft White Wheat15027.78%   
Bread Flour25046.30%   
Dough Flour540100.00%   
      
Salt101.85%   
Water29554.63%   
Dough Hydration54.63%    
      
Total Flour577.5    
Total Liquid442.5    
T. Dough Hydration76.62%    
Whole Grain %52.78%    
      
Hydration w/ Adds60.62%    
Total Weight1,230    
      
Add - Ins %   
Barley Malt152.78%   
VW Gluten101.85%   

Sprouts (Rye & WW)                          

Total

25

50

4.63%

9.26%

  

 

 

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dabrownman

With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside.  It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.

The Semolina and Durum Atta really made this dough stand out.  My wife said it was the best pizza dough we have ever made at home.  The starter was a Yeast Water and SD combination starter that was added to the autolysed dough with the salt, rosemary. grated pecorino cheese and garlic.  The hydration was 72%.

After mixing with the KA on speed 2 for 8 minutes the dough was rested for 15 minutes and then 5 S & F's were done on an oiled surface and rested for 10 minutes in a plastic covered bowl in between.  The last S&F was done on a floured surface and then the dough was rested for 1 1/2 hours on the counter before being refrigerated for 4 hours.

2 1/2 hours before bake and pizza time, the dough was removed from the fridge and divided into one piece 400 grams (for 2 pizzas) and one 800 gram piece for the bread.  The bread was pre-shaped into a batard and then final shaped 10 minutes later an places into a rice floured cloth lined basket to proof. 

When ready to bake the bread was up ended onto parchment and the top of the broiler pan that came with it  It was then baked in the mini oven at 500 F with Sylvia's steaming method for it for 4 minutes and then the oven was turned down to 450 F for another 8 minutes.  At the 12 minute mark the steam was removed the bread rotated 180 degrees and then baked at 400 F convection this time.  Every 5 minutes the bread was rotated until done and the internal temperature was 205 F  - about 32 minutes total. 

It thought the pizza was terrific and I ate a whole one by myself - no problem and I never do that.  The crust was the difference. We had grilled some; eggplant and Mexican grey squash, some poblano / red peppers and yellow onions.  Other toppings included; sliced green martini olives, reconstituted shitake mushrooms, green onions,  pepperoni, basil  and home made hot Italian sausage.   Cheeses included mozzarella, Pecorino Romano and pepper jack.  The sauce was homemade and spicy just the way we like it.

The pizza dough was par baked for 3 minutes and then removed from the grill for a coating of Mojo de Ajo and the toppings befopre being placed back on the stone for 3 more minutes.  The crust came out thin and very, very crisp. 

The pizza was so good it overshadowed the bread which oddly tasted just like the pizza dough -  which was fantastic :-)  I see some nice sandwiches in the future and some fine tasting garlic bread that, when toasted, will be perfect for bruschetta.   Some lunch with this Italian bread salami, guacamole, chips, pico, carrot, celery, cherries, cantaloupe, corn, radish, pickle and tomato.  The formula follows the cheesecake photo that jumped in there again.

Semolina Bread & Pizza Dough    
     
SD & YW C ombo StarterBuild 1Build 2Total%
SD Starter150153.00%
AP904513527.00%
Yeast Water 50, Water9009018.00%
Total Starter1954524048.00%
     
Starter    
Hydration66.67%   
Levain % of Total27.00%   
     
Dough Flour %  
Dark Rye102.00%  
Whole Wheat153.00%  
Semolina10020.00%  
Durum Atta7515.00%  
Soft White Wheat10020.00%  
AP20040.00%  
Dough Flour500100.00%  
     
Salt102.00%  
Water37074.00%  
Dough Hydration74.00%   
     
Total Flour642.5   
Water467.5   
T. Dough Hydration72.76%   
Whole Grain %48.25%   
     
Hydration w/ Adds71.53%   
Total Weight1,185   
     
Add - Ins %  
VW Gluten51.00%  
Total51.00%  
     
1 Clove of Garlic, 1 tsp Dried Rosemary,    

1 T Mojo de Ajo, 1 T Sundried Tomato

1/2 C grated Pecorin Cheese

   

 

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dabrownman

The lemon cheesecake has been trying to bust into other posts recently so we though it needed a blog of its own.

This is not the normal NY Style that we love to no end but one where the egg whites are whipped to nearly stiff peaks and folded into the rest of the batter. 

 

Some folks, like my daughter, think cheesecakes should have a graham cracker crust.  But I say, just like in bread, anything that tastes great is never a problem.  Oreo cookies are never a probem when it comes to taste especially if you add melted butter to them while processing them to crumbs.

We also whipped up some fresh cherry and bourbon sauce just in case then cheesecake had some poison in it and needed alcohol to kill off the offending organism.  It seemed to work since no one has come down with anything remotely close to consumption - so far.

 

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dabrownman

We really like kjknits SD English muffins and have made them several times.  This time we decided to make them circles instead of irregular shapes cut with a dough scraper and we wanted to get some YW working in there too.

Still don't have a cutter so we used a plastic lid from a peanut butter jar.  It worked OK if a little small.  The recipe should make 12 large English muffins but we got 24.  The spring on these things is amazing so we rolled them about 3/16" thick to get about a 1" final height.

These were just delicious as usual they were small enough to eat like candy.  Toasted with butter and jam.... they made a for a fine, if short, breakfast.

Now how did that cheesecake get in there again?  Looks like it has an Oreo cookie crust.

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dabrownman

Franko had me drooling with his post and kind sharing of his pate recipe.  No question about it I love pate - all kinds.  Now that the larder is full of some fine bread to spread some kind of pate on  - it was time to make some.  The French are masters of making what they have on hand into some kind of Pate Maison - and it tasting great - especially on bread or toast.

 

Mine started with some shredded bacon crisped up in a frying pan.  The bacon was removed and half the bacon fat removed with it.  A half an onion was cramelized in the bacon fat, 3 sliced mushrooms added 3/4 th of the way to caramelization.  At the end a minced garlic clove was added to the caramelized veg and 3 leaves of shredded Swiss chard tossed in to wilt.  Carrot battons were tossed in as well to soften them a bit.

6 ozs of minced beef and pork were further ground in the Cuisinart mini food processor.  6 oz of chicken liver were then processed until it was almost a liquid.  The liver, beef and pork were then mixed together into a paste with 1 T of cognac.  A hard boiled egg was quartered and 4 oz of ham was cut into batons.

 

The meat was divided into fourths with 1/4 going in the bottom of the ramekin, a layer of caramelized veggies and 2 quarters of the HB egg went in next.  A whole raw chicken liver was placed in the middle and a layer of ham on top.  Then the other quarter of the meat was placed on top to encapsulate the fillings.  The two pate ramekins were cooked in a water bath at 325 F For hour until  done.  The pate was then cooled with weights on top and pouring out the fat as it accumulated.  Eventually it was moved to the fridge to cool completely and compress some more.

This pate is delicious and fantastic with any home made bread that you might want to toast or possibly a pate lunch. That is rye bread behind the pate that looks like pate.

How did that lemon cheesecake get in there? The was souffle type cooked in a water bath before it cooled and deflated a little.

 

 

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