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dabrownman

Found some Canadian durum attta in the Indian aisle at the Lee Lee’s Chinese grocery- real globalization at work.  The brand was Golden Temple.  The ‘atta’ makes this flour different than regular durum or semolina since it still has the bran in it.

 

 

We love the way the yellow durum flour softly colors the inside of white breads and gives the outside a rich brown hue.   This was more of a basic white bread with just a hint of rye and WW in the starter, levain build and dough at a total of 10%.  The durum makes up 47% of this bread with AP flour comes in at 43%.  The hydration was 73%.

 For some reason, probably because I froze it the week before,  the 33% each AP, rye and WW starter that we keep 80 grams of in the fridge, was weaker than normal so it was slow to build strength over the normal 12 hour, 3 stage, levain build.   Usually it is ready to go in 8 hours in the summer heat but it took a full 12 hours to double this time.  Maybe it didn’t like the white flour diet it hardly ever sees too.

Preheating and Sylvia’s steaming method went well but the dough stuck to the wooden articulating form and deflated as it released but it sprang back very nicely in the oven like a ciabatta.   I’m guessing poor forming and slashing caused the batard to split along the length of both of the long sides of the bottom - so the bloom at the slashes was pretty weak.

 

The crust browned nicely and came out of the oven slightly blistered and cracked.  The crust was very crispy when it came out of the heat and then softened as it cooled like a ciabatta. 

The crumb was a pale yellow shade due to the durum and it had some nice holes, was airy, soft and moist.

This is tangy SD bread that tastes good.  It will make some kind of fine sandwich for lunch.  Method and formula follow the pictures. 

Method

This was a 2 day build where the levain was built and the flours autolysed with the salt  in the fridge for 10 hours waiting for the 12 hour levain build to finish .  At the 10 hour mark the autolyse was removed from the fridge so it could come to room temperature over the next 2 hours.

When the levain was ready it was mixed with the autolyse by hand with a spoon, kneaded on a floured surface for 1 minute.  The dough was then placed in a covered oiled bowl to rest for 15 minutes.  

5 S&F’s  were done on an oiled work surface every 15 minutes and the dough allowed to rest in the covered oiled bowl between each one.  The dough was then allowed to ferment and develop for 1 ½ hours on the counter before being refrigerated overnight.

The dough was removed from the fridge in the morning and allowed to come to room temperature for 1 ½ hours.    It was then pre-shaped into a batard and allowed to rest for 10 minutes before final shaping.  The batard was placed into a rice floured wooden contraption and allowed to double in a plastic trash sack until it passed the poke test – about 3 hours – about an hour longer than normal due to the levain not being as active as normal.

The batard was removed from the wooden contraption by folding it flat and upturning the batard on to parchment and a peel.  We liked the Egyptian stepped mastaba shape (it almost nearly left) on the bread so much, we will call this forming articulating appliance  the ‘Pharaoh’s Mastaba.’

Sylvia’s steaming method was used in the 500 F mini oven using a 1 cup Pyrex measure, half full of water, with a face towel.  This apparatus was micro waved for 1 ½ minutes to get the water boiling before putting it onto the cold broiler top as batard was load on it and placed with the steaming cup into the oven.

4 minutes into the bake the temperature was turned down to 450 F and steaming continued to the 12 minute mark when the steam and parchment was removed and the temperature tuned down to 400 F convection this time.  The batard was rotated 180 degrees ever 5 minutes until the batard was done, 205 F inside temperature  – about 20 more minutes – 32 minutes total.

 The batard was left in the mini oven for 10 minutes with the oven turned off and door ajar to further crisp the skin before removing it to a cooling rack.

Sourdough Durum Atta Bread      
      
SD LevainBuild 1Build 2 Build 3Total%
SD Starter1000102.00%
Rye50051.30%
AP1020104010.39%
Durum Atta030306015.58%
WW50051.30%
Water20504011028.57%
Total Starter501008023059.74%
      
Levain     
Hydration100.00%    
Levain % of Total26.38%    
      
Dough Flour %   
Durum Atta17545.45%   
AP17545.45%   
Oats153.90%   
Rye51.30%   
WW51.30%   
Potato Flakes102.60%   
Dough Flour385100.00%   
Salt71.82%   
water25064.94%   
Dough Hydration64.94%    
      
Total Flour500    
Total Water365    
T. Dough Hydration73.00%    
Whole Grain %4.00%    
      
Hydration w/ Adds73.00%    
Total Unbaked Weight872    
Baked Weight 77388.65%   
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dabrownman

After baking my first variation of sweetbird’s Buckwheat SD and Apple Bread here:

http://www.thefreshloaf.com/node/28081/dabrownman-butchers-sweetbird%E2%80%99s-lovely-buckwheat-apple-and-apple-cider-buckwheat-groat-br

I thought we would give it another go, since we butchered her lovely bread and also made an evil face with the boule,  by removing the hard cider and replacing it with the juice used to re-hydrate the dried apples and prunes and combining it with Phil's Sage and Walnut Rye.

 We added prunes, walnuts, a walnut oil paste, sage, chia, flax seed and wheat germ.  The buckwheat groats remained and were used with the apples and prunes as decoration for the loaf and well as add ins.

 The bread is 60% whole grain consisting of buckwheat, durum atta, rye, soft white wheat, WW, WWW, semolina and AP.   The hydration was 75%

 We made this bread 2 ways; in a loaf and as the ever popular Chacon.  The top of the loaf was decorated with buckwheat groats and the apple prune filling and the Chacon was left nakedly unadorned.

Both baked up nicely in the mini oven.  The crust was dark brown and crunchy going to chewy when cooled.   The exterior of both was appealing.  The crumb was ope, light, airy, moist and soft - just like the YW and SD combo bakes tend to be every time. 

   

This bread tastes great with the buckwheat, fruit and walnuts coming though  well with the hint of sage.  The SD tang is muted because of the YW and hanging out in the background.  We really like this bread and glad that we did another variation of it - without the ugly face!

Method and formula follow the pix's.

 

Chacon wedge shot of the ctrumb.

Made a great salami sandwich with veggies and fruits for lunch.

Method

Instead of our usual 3 day method we shortened it down to 24 hours.  The mixed YW and SD levain was built over two 4 hour builds and one 2 hour build and then it was added to the 2 hour autolyse of; flours, apple /prune re-hydration juice liquid and salt.

The dried apples and prunes were reconstituted in water overnight in the fridge and the excess water was squeezed out and used for the dough liquid.  The groats were micro waved in water for 1 minute and allowed to sit for 30 minutes.  The walnut and walnut oil paste was made.

Once the autolyse was complete the levain was added and hand kneaded to mix before being allowed to rest in an plastic covered oiled bowl for 15 minutes.  6 S&F’s were done every 12 minutes.  The first 2 were performed on a floured surface and the next 4 on a lightly oiled surface.  Before the 5th S&F the dough was rolled pout into large circle about ½” thick and the walnut and sage paste, buckwheat groats, walnuts and apple / prune add ins placed on top. ¼ C of AP flour was added to the apple / prune mixture to help dry it out some more and not affect the overall hydration of the dough..

The dough was placed back into the oiled bowl and allowed to ferment and develop for 1 ½ hours before refrigerating for 6 hours.  In the morning the dough was removed from the fridge and divided in half with the Chacon half going back in the fridge for another hour while the other half of the dough was formed into a loaf and placed into a PAM sprayed Pyrex loaf pan and allowed to rise in a plastic trash bag until doubled and passing the poke test about 2 hours.

After the additional hour in the fridge, the remainder of the dough was formed into a Chacon by making a knotted roll and placing it in the center of the folded round edges of the circular Chacon.  The Chacon was formed on a cutting board so it could be inverted into the rice floured basket placed on top.  Rice flour was also used to dust the top before being inverted into the basket.

The Chacon was placed into the plastic trash bag with the loaf and allowed to rise until doubled and passing the poke test.

 The mini oven was heated to 500 F regular bake and Sylvia’s steaming method using a wash cloth and 1 C Pyrex measure ½ full of water installed on the back of the oven after being micro waved until the water boils.  We decided to slash this loaf at the last minute and then steamed it in the mini oven for 12 minutes with the temperature turned down to 450 F at the 4 minute mark.  At the 12 minute mark the steam was removed and the temperature turned down to 425 F – convection this time.

The loaf was rotated 180 degrees every 5 minutes and it was removed from the pan at the first 5 minute rotation.  At the 32 minute mark the loaf was done, reading 205 F on the inside and allowed to dry in the off oven with door ajar for 10 minutes.  The loaf was them allowed to cool on a wire rack while the mini oven was steam prepared and preheated for the Chacon in the same way as the loaf.

The Chacon was removed from the basket by inverting it onto parchment paper with the perforated top of the broiler used as a baking tray.  The decoration of buckwheat groats, apple and prune fruits was added.  The same baking method was used for the Chacon as the loaf.

Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats     
      
Mixed StarterBuild 1Build 2 Build 3Total   %
SD Starter20150355.71%
Yeast Water4025107516.30%
Rye2000204.35%
AP03510459.78%
Buckwheat203005010.87%
WWW0020204.35%
Water02510357.61%
Total Starter1001305028060.87%
      
Starter     
Hydration83.61%    
Levain % of Total21.44%    
      
Dough Flour    %   
Durum Atta255.43%   
Soft White Wheat11525.00%   
Rye204.35%   
White WW204.35%   
Buckwheat 11525.00%   
AP11525.00%   
Semolina306.52%   
Potato Flakes102.17%   
Ground Flax Seed102.17%   
Dough Flour460100.00%   
Salt91.96%   
Apple/ Prune Water - Water37581.52%   
Dough Hydration81.52%    
      
Total Flour612.5    
Apple/ Prune Water - Water502.5    
T. Dough Hydration82.04%    
Whole Grain %61.63%    
      
Hydration w/ Adds75.28%    
Total Weight1,306    
      
Add - Ins    %   
Wheat Germ102.17%   
Walnut Oil 51.09%   
Prunes347.39%   
Dried Apples337.17%   
VW Gluten153.26%   
 Walnuts 25, chia 10, flax 10, 459.78%   
Total18239.57%   
      
1 tsp Dried Sage Added to Walnuit Oil and Walnut Paste  

 

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dabrownman

Boule and crumb.

We are continuing to discover a better method of summer baking in the Cuisinart mini oven.  This time we tried Sylvia’s steaming method by using a 1 cup Pyrex measuring  cup half full of water with a dish rag rolled up inside and microwaving it before putting it onto the preheated 500 F mini oven.

 No stone was used.  We think this steaming method is a good as covering the boule with a stainless mixing bowl and that both would be better with a stone.

 Even though the loaf was not slashed, since we managed forget to do so, I though for sure it would split somewhere but it only cracked down one side.  There wasn’t much spring - about an inch.  It browned up nicely though.  We love the color that durum brings to bread inside and out and about 50% of this bread was durum with the other 50% whole grains of various varieties with wheat germ and the flax ground.  The whole grains overpowered the yellow color of the durum with barn on the inside though.  This bread is much more about being a hearty multi-grain variety.

 The only slightly unique addition to this bread was using Vietnamese 902 Green Jasmine Tea for the liquid.  I just love Vietnamese jasmine tea and used one that is especially fragrant with jasmine blossoms. 

Boule crumb

 The crust was nicely browned and chewy after coming out of the oven very crusty.  The crumb was very moist and light and tastes very sour. It made a fine sammy and it was delicious as toast or plain.   I have noticed that, if YW and SD starters are mixed from the beginning of the levain build, the bread is less sour.  The boule sprang more than the loaf and the crumb was a little more open.

Loaf crumb

 This bread didn’t have the usual sprouts and pumpkin or sunflower seeds (since I also forgot to put the pumpkin seeds in) we like so well, but it is a very hearty and satisfying bread to munch on – until it is gone!  Formula and method follow:

Method

 The YW and SD levains were built separately this time and used 3 builds.  The first 2 builds for each were 4 hours apart and the levains were refrigerated overnight at the 8 hour mark right after the 3rd build as each had already doubled. 

 All mixing was done by hand.  The flours, ground flax seeds, wheat germ, chia seeds, salt and green tea with the salt were autolysed for 1 hour before the levains were added the next morning.   After mixing the levains in completely the dough was allowed to rest for 20 minutes.

 4 sets of S&F’s were done every 15 minutes.  The first 2 were done on a floured surface the last 2 in a well oiled, bowl.  The dough was rested in a plastic covered oiled bowl between the S & F’s.  The dough was allowed to ferment and develop on the counter for 1 ½ hours before retarding in the refrigerator for 12 hours.

 The dough doubled in the refrigerator overnight. The next morning the dough was divided in half and half returned to the refrigerator since it would be baked one hour after the first half.  The other half was allowed to come to room temperature for 1 hour and then pre-shaped into a loaf rested 10 minutes and final shaped into a loaf and placed into a Pyrex loaf tin and allowed to proof.  The other half of the dough went through the same process but shaped into a boule and placed into a rice floured basket to proof.

 After an hour and half the loaf had doubled, passed the poke test and ready to bake .  Sylvia’s steaming method was used with a wash rag heated in a half full Pyrex 1 cup measure in the microwave and the placed in the back of a 500 F preheated Cuisinart Mini Oven.  No stone was used.  The loaf was not slashed but was steamed  for 12 minutes and then the steam removed and the temperature turned down to 425 F convection this time.

 The bread was then rotated every 5 minutes until if reached 205 F internal and then was removed to the cooling rack with no extra crisping in an off oven.  After the first 5 minutes of convection baking the loaf was removed from the Pyrex loaf pan and baked directly on the rack. 

 A similar process was used for the boule except it was slashed and steamed on parchment paper on the top cover of the broiling pan for the first 12 minutes and then baked at 425 F directly on the rack.  The loaf took about 30 minutes of total baking time and the boule 3 minutes less.

50% Whole Multi Grain Durum Atta with Wheat Germ, Flax and Chia Seeds     
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter25100354.50%
Yeast Water503008016.00%
Rye50350858.00%
AP02530555.00%
Durum Atta0030306.00%
WW50400909.00%
Water5060011022.00%
Total Starter2252006048597.00%
      
Starter     
Hydration74.77%    
Levain % of Total33.24%    
      
Dough Flour %   
Durum Atta30060.00%   
Oats255.00%   
Dark Rye255.00%   
White WW5010.00%   
Whole Barley255.00%   
Whole Bulgar255.00%   
Potato Flakes102.00%   
Ground Flax Seed102.00%   
Whole 6 Grain Cereal306.00%   
Dough Flour500100.00%   
Salt91.80%   
Green Tea 42585.00%   
Dough Hydration85.00%    
      
Total Flour777.5    
Green Tea - 425, Water - 207.5632.5    
T. Dough Hydration81.35%    
Whole Grain %53.05%    
      
Hydration w/ Adds80.32%    
Total Weight1,459    
      
Add - Ins %   
Wheat Germ102.00%   
VW Gluten102.00%   
 Chia 20204.00%   
Total408.00%   
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dabrownman

It's almost been a week since the last sandwich for lunch post and some of us are getting hungry.

grilled 50% whole grain with sprouts seeds and nuts,  Amish Swiss cheese with Italian salami with Brownman pickles and pico.

A dinner snuck in there with herbed and seeded ciabatta bun for the hammy, caramelized onion and mushrooms with some baked mini oven wedge fries.

Ciabatta salami and cheese, cantaloupe, grilled pineapple and some grilled pico.

got some more of those nice apricots - not for jam this time.

Dinner salad with cold steamed veggies (broccoli, summer squash, corn ,green bean), carrot, mushroom, green onion, red and green pepper, celery and 2 kinds of lettuce.

the 50% whole grain bread with orange home grown tomato and grilled smoked sausage with pepperjack cheese.

Grilled chicken and cheese with strawberry stuffed apricots, pickles, jicama, tomato salad and mango - the world's most eaten fruit!

How did that get in here...and who pinched the e topping twice?  Apprentices are suspect!

Another interloper, this time a salad for 2.

90% whole grain, spouts, nuts and seeds used for grilled salami and cheese with pickles, green chili verde, berries and mango.

After this in 100 F heat...

You need this for lunch ...Amish Swiss, tomato, grilled chicken sandwich on 90% whole grain with celery and carrot, cold steamed veg, pickle, berries, apricot and guacamole on tomato. 

 

 

 

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dabrownman

We took 100 g of our last bake:  The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, and Pumpkin Seeds and used that as the starter for the pizza and pide dough.  It was weird having nuts, seeds and sprouts in the final dough but sure made forming the crusts fun and interesting with these add-ins tearing holes when ever they were encountered :-)

To this starter we added 100 g of whole soft white wheat we ground in the Krups grinder and 150 g of AP flour with 180 g of water.  The hydration ended up being around 75% since the starter was at 90% hydration.

We ground up some dried rosemary from the back yard and added this to the pizza dough after it was formed into a pie and the Mojo de Ajo brushed on the top.  The pies and pide were pre-baked a 500 F on a stone for 3 minutes before the rest of the toppings were added.  Instead of rosemary, the pide was sprinkled with dried Greek oregano after the  Mojo de Ajo was brushed on. 

 

My daughter said is was the best pizza to date even through she and my wife preferred our standard Focaccia Romana with garlic, fresh rosemary and sun dried tomatoes in the dough.  I'm not sure how this squares with being the best?

The pizzas had the usual toppings, home made Italian sausage, pepperoni, 5 peppers; red, green, poblano, Serrano and jalapeno peppers, caramelized onion and mushrooms,  3 cheeses; mozzarella, pecorino and Parmesan with fresh basil and garlic chives for garnish - after they came out of the oven.

Since this dough didn't have any olive oil in it, it baked up thin and very crisp and stayed that way even when wrapped up for the freezer an hour later.  It didn't bend even when loaded with all the toppings. A crunchy delight that wasn't too much because it was so thin. Very tasty too.

I liked the pide the best because of the toppings.  The oregano and Mojo de Ajo base, green olives stuffed with pimentos cut in half, sun dried tomato and garlic Feta, caramelized onion and mushrooms, the 5 peppers, thinly sliced Swiss chard with a hint of pecorino on top.  The little extra dough on the ends and side was also nice.  I'm sure the next bake will use the standard Focaccia Romana dough but the change this time was nice.  Next time, we have to bake it longer to get those dark, dark spots on the crust that makes Sylvia's look and taste so good.

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dabrownman

After having such a nice loaf turn out from the last Chacon bake, we thought we would do everything we could to mess it up – and we did mess up more than half of it without much difficulty at all.  These things happen when you try new things.  Not to worry when we can learn from near disasters.

 We took a more difficult but very nice 90% whole grain formula and decided to try it out in the Cuisinart mini convection oven  we want to use for summer baking.   The problem is that space is limited, steaming is harder and keeping the steam in difficult.

 So we decided to try baking this loaf 2 different ways with steam and see which one performed better.

One was using the broiling pan that came with the oven, putting water below and baking the bread on the perforated cover.  The other way was to bake the bread on the broiler pan bottom and put a stainless steel mixing bowl over the top.

The spare tire.

 We also wanted to try out some different patterns for the Chacon as well as try out a new shaping method that would help in spring.   We did two folds and crimps (like shaping baguette) for the outside ring instead of one.

The loaf steamed with the full broiler pan and the water below, we decorated with flax seeds and bran stuck to the loaf with egg white.  One the other round loaf we used 3 smaller knotted rolls instead of one in the middle and left it undecorated under its steel steaming lid that acted like a cloche.

 

The winner was unmistakable.  The cloche, steel lidded loaf, performed much better as far as spring goes.   But, after removing the steaming lid my apprentice forgot to move the loaf up a rack level and burned the bottom of it.  OOPPPSSS!   The other loaf didn’t have any spring at all - but was not burnt.  Between the two, we got zero decent bread but would if you could cut the good bottom one of them and switch it to the other better sprung and looking top.

 Now we know that the mini oven will work fine in the summer to make bread when plugged in outside by using the cloche and the apprentice has learned her lesson.

The method for this bread was the 3 day process and similar to this bake:   http://www.thefreshloaf.com/node/28806/hanseata%E2%80%99s-wild-rice-sd-w-yeast-water-multi-seeds-prunes-beer-and-sprouts#comments

3 stage levain YW and SD combo starter, overnight retard of the starter, 24 hour autolyse for the flour and the liquid using whey water from yogurt making this time, 1 1/2 hour ferment/development followed by overnight retard for the dough with final proof the next day in rice floured baskets in a trash bag.

We also used walnut oil and crushed walnuts for a separate paste like Phil did for his Walnut and Sage bread and put walnuts and pumpkin seeds in the bread too with the sprouts.  – Thanks Phil!  We preheated to 500 F regular bake and then did a regressive temperature baking profile.  After 2 minutes 450 F.  After 15 minutes, remove steam or cloche and turn oven down to 400 F convection.  Turn loaf 180 degrees every 5 minutes until done about more 20 minutes or 35 minutes total until temp hits 205   the center of the loaf.   Leave in oven to crisp for 10 minutes with oven off and door ajar.

See how the purple color comes out under inside artificial lighting - The walnut oil paste finally shows itself. 

 

As you can see the crumb is nice and airy even with 90% whole grains in this loaf.  The power of YW shows.  The crumb was moist.  The crust stayed crisp and crunchy even hours later.  Tuns out the dark crust came from reusing the parchment paper from the Croissant bake - butter transferring to the crust and turning dark. It didn't taste bad nor was it tough or hard to cut - just dark - and extra tasty.  The Chacon curse was partially lifted.  This is one great tasting bread too.  We love all the whole grains, add ins, nuts and sprouts.   The whey water makes this breadhave a deep SD flavor that builds over time.  The Chacon has it's new formula now too. 

As a final note we did pinch of 100 g of fermented dough right before it went into the fridge to use as a starter for a pizza and pide for tonight’s dinner - turned out very well.  We will make that a separate post though.

The formula follows the pix and we won’t have crumb shots for 24 hours.

90% Whole Grain SD, YW Combo w/ Sprouts, Walnuts, Seeds and Whey      
      
Mixed StarterBuild 1Build 2 Build 3Total   %
SD Starter25100354.65%
Yeast Water050257512.82%
Rye2500254.27%
      
      
Dark Rye0250254.27%
Soft White W0050508.55%
WW25250508.55%
Water5000508.55%
Total Starter1251107531052.99%
      
Starter     
Hydration85.07%    
Levain % of Total18.89%    
      
Dough Flour    %   
Whole Rye508.55%   
Whole Soft White Wheat20034.19%   
Whole Spelt254.27%   
Semolina7512.82%   
Oats254.27%   
Whole Millet254.27%   
Whole Quinoa254.27%   
White WW508.55%   
Whole Farro203.42%   
Whole Barley203.42%   
Whole Bulgar254.27%   
Potato Flakes101.71%   
Ground Flax Seed101.71%   
Whole 6 Grain Cereal254.27%   
Dough Flour585100.00%   
Salt111.88%   
Whey 450, Water 7552589.74%   
Dough Hydration89.74%    
      
Total Flour752.5    
Whey 450, Water 75667.5    
T. Dough Hydrat.88.70%    
Whole Grain %89.24%    
      
Hydration w/ Adds89.04%    
Total Weight1,641    
      
Multigrain Sprouts     %   
WW254.27%   
Spelt254.27%   
Rye254.27%   
Total Sprouts7512.82%   
      
Add - Ins      %   
Red Rye Malt20.34%   
White Rye Malt20.34%   
Walnut Oil 50.85%   
Dried Sage10.17%   
Barley Malt203.42%   
Molasses101.71%   
Wheat Germ101.71%   
VW Gluten101.71%   
Sunflower Seeds 25, Walnuts 507512.82%   
Total13523.08%   
dabrownman's picture
dabrownman

With the freezer full of half loaves of recent bread bakes we had time to do some other cooking and grilling.  We ran across these great apricots.  Never seen anything like them - just beautiful color - inside and out.  Almost too good to eat!

So some apricot, nectarine and ginger jam was soon to follow.

A nice salad with 3 kinds of lettuce, green onion, criminis, carrot, queso fresco, tomatoe, corn, brocolli, squash, red pepper...

Indian Chicken with grilled, eggplant, grey squash and pak choy.

My daughter said this is her favorite of all the bread we have made.  Her tastes have come a long way.  50% whole grain SD combo with sprouts, scald and 2 nuts found here  http://www.thefreshloaf.com/node/28591/multigrain-sd-w-multi-sprouts-2-nuts-and-seeds-somewhere

A smoked sausage, green onion, red pepper, chipotle aioli and queso fresco sammy.

With berries, grey squash, corn, brocolli, salad Thai red chili mac and cheese and pickles.

Apple granola crisp with bourbon, sans dried fruit.

Grilled peppers, grey squash, onions for some; chickan tacos, Pico de Brownman, Mexican green dirty rice and some 3 beans Baja style with pork jowl.

Tequila, Mojo de Ajo, multi dried peppers and lime Baja Chicken.

Is that a piece of chocolate pudding cake hiding under the ice cream w/ chocolate sauce and Apple Granola Crisp? 

A tuckered out apprentice chillin' in her favorite spot on the back of the sofa.  Do you think she is getting a little cubby?

 

 

 

 

dabrownman's picture
dabrownman

This 40% whole grain bread is a combination YW and SD starter, seeded, multi-grain that does not have sprouts or a scald.  The hydration of 79% is not too much for a bread with so much whole Rye, WW, spelt and WWW.  There is also semolina in the starter and the dough as well.  There is a little potato flake, red and white rye malt, wheat germ and 6 kinds of seeds.  Sunflower-25 g, anise-3g, hemp-10g, coriander-2g and fennel-3g with only the flax seeds ground into a flour.  Since the bread was not retarded to bring out additional SD flavor it had a slight tang but the aromatic seeds really came through nicely.

Marking the fold lines.

Folded with knot roll added.

It’s not often we get to work on a new bread shape but one was needed for the 6 sided basket requiring the new shape.  Thomas Chacon came up with the unique way to fold the 6 flaps to the center so the bread could be loaded into the basket and this bread is named after him - he deserves it.  I added the knotted roll in the center to complete the loaf.  The hard part was flipping the whole thing into the basket after the shaping.  Instead of flipping I should have folded the bread on the peel with parchment under the dough, added the knotted roll, placed the same shaped basket on top and turned the whole thing over causing no damage to the Chacon shape.- Next time!

Flipped into teh basket.

Risen nicely. Can you find the poke test?

Since the skin couldn't be tightened like a normal loaf, and was just folded like an Altamura ‘Priests Hat’, we didn't know how the loaf would perform in holding in the gas and generating spring.  It proofed up nicely though and was amazing how well it filled in all the space from the end of the fold to the knot.  Spring wasn't what we had hoped but a different folding method could possibly cure some of that problem.  All in all it was a fun experiment that resulted in a nice looking loaf of bread.  It smelled great when it finished baking and was crisping on the stone with the oven off and door ajar.

The Chacon is nice looker even before baked.

The crust was deeply cracked (since there was no scoring) brown, and crisp - and it stayed crisp after cooling.  The basket left some nice flour marks too.  The Chacon was very nice looking overall on the outside but the spring would have been better if the loaf wasn't over proofed by an estimated 30 - 40 minutes.  When it passed the first poke test the oven was still cold – not a good thing and shows you need to be testing earlier than 2 hours after start of proof.  It is summer time and every bit of 112 F outside today.  A/C keeps it 80 F inside though.

Nicely cracked and we like what the knot roll did for the baked looks.

The crumb was nicely open for the amount of whole grains and the manhandling it took.  I'm still impressed with what the YW   can bring to a loaf of bread when it comes to moist and soft crumb - amazing really.  The bread tasted like a seeded rye loaf that had more rye than this did.  Maybe this was because of the seeds though.  I would be tempted to put some caraway in the seed mix next time.  This Chacon is hearty, tasty and visually stimulating.  Method and formula follow the Pix’s

The Chacon made a very nice taasting grilled chicken, queso fresco sandwich witha plate full of fruits and veggies. 

The Chacon Method

 The SD and YW levains were built over 3 stages of 4 hours each. The next stage is added to the previous one and all of the eventual 320g of levain is used in the final dough. After the 3rd stage was built, the levain went into the fridge for a 6 hour retard.  In the morning when the levain came out of the fridge to warm up the flours, malts, VWG and slalt were autolysed with the water for 2 hours on the counter.  The seeds and levain were the only things held out of the autolyse.

After 2 hours on the counter, the autolyse and Levin were mixed on KA 2 for 4 minutes and KA 3 for 2 minutes.  The dough was transferred to a well oiled bowl and allowed to rest covered with plastic wrap for 15 minutes

4 S&F’s were performed at 15 minute intervals in the bowl.  The 5th S& F was performed on a floured counter where the seeds were incorporated.  After the 6 S&F the dough was allowed to ferment and develop in the bowl for 1 ½ hours.   

The dough was then placed on a floured work surface, a small ball removed for the eventual knotted center. The remainder of the dough was gently jostled  into a1”thick circle that was 12 “ across –2”wider than the widest part of the Chacon 6 sided basket.   The basket was used to mark the dough to establish the 6 fold lines.  The dough was then folded to the center at the lines, leaving a 4” diameter open circle in the center.   The knotted roll is placed in the center of the Chacon to complete the loaf.  The entire loaf was then flipped over into the well rice floured 6 sided Chacon basket and allowed to final proof on the counter for 2 hours in a plastic bag where it doubled and passed the poke test.  Don't do this flip into the basket though.  Put some parchment on a peel, press out the circle of dough 1" past each of the points of the basket, mark the fold lines with the inverted basket, make the six folds, add the knotted roll and place the basket over the dough. Then just turn the whole assembly over removing the peel and parchment.

At 2 hours the oven was preheated at 500 F for 45 minutes with stone steam in place. Overturn basket onto parchment on a peel. No slashing is required for the Chacon.

Slide bread into the oven.  After 2 minutes, turn oven down to 450 F.  After 13 more minutes, remove steam and turn down oven to 4oo F convection this time. Turn Chacon 90 degrees every 5 minutes and bake until temperature in the middle of the bread is 205 F. Turn off oven and crack the door to allow the crust to crisp for 12 more minutes. Remove bread from the oven and let cool on a wire rack.

The Chacon     
      
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter20100305.31%
Yeast Water402006015.79%
Rye20100307.89%
WWW20100307.89%
Semolina0030307.89%
Dark Rye10200307.89%
AP0020205.26%
WW20100307.89%
Water2030106015.79%
Total Starter1501106032084.21%
      
Starter     
Hydration72.97%    
Levain % of Total28.67%    
      
Dough Flour %   
Rye205.26%   
Soft White Wheat5013.16%   
Spelt205.26%   
Semolina5013.16%   
Oats102.63%   
White WW205.26%   
Potato Flakes102.63%   
White WW205.26%   
AP20052.63%   
Dough Flour380100.00%   
Salt82.11%   
Water 32585.53%   
Dough Hydration85.53%    
      
Total Flour565    
Water460    
T. Dough Hydrat.81.42%    
Whole Grain %39.82%    
      
Hydration w/ Adds78.63%    
Total Weight1,116    
      
Add - Ins %   
Red Rye Malt51.32%   
White Rye Malt51.32%   
Wheat Germ102.63%   
VW Gluten102.63%   
S.flower 25, Flax 10, A,C,F,H 185313.95%   
Total8321.84%  

 

dabrownman's picture
dabrownman

Some recent bread made into lunches , the last bloom of the jackaranda and a blueberry, blackberry, chocolate cheese cake.

Sweet Tader Toast with caramelized minneola marmelade

 

dabrownman's picture
dabrownman

Here is a sample of what the darker side of bread baking will reveal if you don't keep you apprentice on a short leash.  I wish that was all of them but these are just the ones I found in the garage.  More good deals like these and my apprentice will be broke :-)  She said we have to use the 6 sided one next but wonder how you have to shape for that!

She looks pretty guilty don't you think?

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