The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

Ancient alien theorists have long thought that the wee beasties found in SD are really tiny aliens brought here long ago by more complex and intelligent space traveling ancient aliens.  Lucy is a firm believer in these theories and has one of her own.

She is positive that the gel that forms when chia and flax seeds are soaked, turns them into an ancient alien gel mass that may not be very good humans to consume.  So she always specifies that chia and flax seeds be toasted in a dry pan until smoking, then ground and then baked at 450 F.

She thinks that this ensures that these potential evil aliens are really dead and can’t take over humans from the inside.  I am a bit skeptical about the whole thing though.  I’m not sure that frying grinding and baking really harms these aliens at all and really wouldn’t mind being taken over by aliens.

The idea of taking over the world when the world is so screwed up as it is a compelling to say the least and idea of punish those who screwed it up in the first place is even more appealing.  But hey, it is bake day and we can’t be diverted from it no matter how nice the theory sounds.

This bread is a 25% sprouted 10 grain and 36% whole grain bread.  The remaining 64% is bread flour.  Overall. hydration is 76%.  The add ins were 2% pink Himalayan sea salt, 2% red malt and 20% total chia and flax seeds in equal amounts.  The toted and f=ground seeds were hydrated separately in twice their weight in water and this water was not included in the recipe hydration.

The levain was a 3 stage, 100% hydration, 12 hour total, whole grain rye one using 10g of the last of the NMNF starter which had 10% pre-fermented whole grain rye flour.  Once the levain was built it was retarded overnight.  The next day we did 4th stage using the 5% bran sifted out from the sprouted 10 grains.

We stirred the 3stage rye levian down, added the sprouted bran and equal amounts of water and let the levain sit on the counter for 1 hour until it had risen 70%.  During this hour we autolysed the remaining high extraction sprouted and bread flour with the dough water and salt sprinkled on top.

Once the levain hit the mix was did 30 slap and folds to mix it all together followed by 2 more sets of 8 slaps and 3 sets of 4 slaps – all on 20 minute intervals.  We put the seeds on to gel for the autolyze and the first 3 sets of slap and folds.  By the time they hit the mix on slap and fold 4 they had really set up to max gel stage and we hope the aliens were all dead by then.

Once the slapping was done we pre-shaped and shaped the dough into an oval and dropped it into a rice floured basket for a 20 hour cold retard in the fridge.  Once we saw it the next morning it was past 100% proofed but rather than reshaping it and letting it proof again, we decided to bake it straight out of the fridge cold, slashed and baked on the bottom stone with Mega Steam using lava rocks.

We preheated to 500 F and slid the bread in on parchment for 2 minutes of steam at 500 F before turning the oven down to 460F for 16 more minutes of steam.  When the steam come out we saw the dough had puffed itself up a bit, rounding itself, but didn’t rally bloom which was expected.  We turned the oven down to 425 F convection and continued baking for another 23 minutes until the center was 208 F.

I smelled seedy for sure and we look forward to it cooling just in time for lunch sandwiches and a crumb shot.  It sure tastes seedy enough!  Yum.  Made a fine Genoa salami sandwich for lunch too.  Very soft and moist crumb and open enough for a bread with some much add ins getting in the way.  Very tasty indeed - we like it a lot!

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dabrownman

Yesterday was teeth cleaning day at the dentist.  I usually bring in a few of my last couple 3 weeks bakes for them to sample for their lunch.  This time I put in a Nelson Mandela Rye, the 50% whole multigrain sprouter and the seeded 30% multigrain sprouter all from the freezer.

But I was getting down to the end of the NMNF starter and needed to refresh it after months and months of being untended in the fridge.   I thought a quick white bread would be perfect to trade for some white teeth.

This was 11% pre-fermented whole multi-grain flour100% hydration  levain with the bran sifted out for the first of 2 feedings using 10 G of NMNF starter – 10 hours total.  The multi-grains were equal amounts of spelt, rye, red and white wheat with some barley to round out the mix.  This was the only whole grains in the mix with the rest being LaFama AP to really make it a white SD bread.

Then I messed up.  I was calculating the water for the 1 hour dough autolyze and missed the mark on the long side.  I wanted 71% hydration but this one came out to 80% overall – pretty high for an AP white bread that isn’t panned up. 

  I knew right off it was pretty sloppy with the first of the slap and folds so I went back and recalculated and found the error.  Rather than add AP flour I decided to pretend we were in Portland and doing a sloppy wet Forkish WB instead.

It did get a bit more structure as the slap and folds and stretch and folds went along but it was not quite right and still too wet for even one of these kind of breads.  Still, after 6 rounds 20 minutes apart, we let it rest for a half an hour before shaping it and plopping it into a rice floured basket

 I then had a great idea.  Since this was only going to be in the fridge for 8 hours and then on the counter the next morning for 2 hours before hitting the heat, much less than our normal and baking straight out of the fridge, I thought it might be a sloppy mess after warming up and a terror to slash.

 

So I dumped it out of the basket, quickly re-shaped it and plopped it in seam side down so I could bake it seam side up without slashing it all the next day.  I wish I would have re-rice floured that basket.  With such a wet dough, it did stick pretty good when I went to un-mold it – and then it spread out like ants attacking a bison.  It a;so was a bit over proofed too, but nit horribly so.

Chicken Stir Fry.

Oh well, on the parchment and in the DO it went for 18 minutes of stream at 450 F.  We were disappointed when the lid came off and the spring was tiny with no cracking or bloom at all.  We then turned the oven down to 425 F convection to brown it up.  18 minutes later it had sprung a bit more blistered and browned up nicely with an internal temperature of 210 F.

For some reason the bottom blistered the most.  I didn’t get done in time to cool off before I had to head out to the dentist 5 minutes away so I left it to cool.  It did smell grand so, when I got home, I bagged it up still warm at 100 F and ran it back up to the dental office.  When I delivered it she said she was going to slice it up and they were having it for lunch right then and there.

I’m guessing it was OK on the inside and fine for some kind of lunch – A SFSD smell with a blistered bottom and a wonky, non-cracked exterior.  Hope it tasted good to make up for the oddities.

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dabrownman

Borodinsky bread was being baked long before the Battle of Borodino that supposedly led to its name and way before the Commies in Russia decided to standardize the recipe to make sourcing the ingredients for the bread much easier.  When the Soviet government says this is the way this bread is to be made then that is it – no variants or options allowed.  Free people don’t live like that of course.

Sprouted rye

Nothing wrong with this bread but it sure could be better – much better….at least according to Lucy at any rate.  She found the 80% rye, 20% wheat, 85% hydration recipe with beet molasses and coriander a bit boring.  So she has been working on a better version that suits her crazy bread attitude and weird way of making any kind of bread really.

Aprouted wheat

Hanseata got her hooked on a mixture of bread spices, Mini Oven got her hooked on walnuts and altus in high percent rye breads and Andy hooked her on prunes.   She didn’t have any prunes, at least not ones she could find as easy as black mission figs, so they subbed for the prunes.  If I have a bottle of Boulder Beer’s Chocolate Shaker Porter, it is going in the rye mix every time – regardless of what Lucy says – well at least most of the time.

That is a lot of add ins

So this is a 75% whole grain rye and 25% whole grain red and white wheat with 37.5% of the grains sprouted.  We kept the overall hydration at 85% with the levain water and dough liquid the Chocolate Porter with 2% salt. 

Way too small for the pan.

We 5% red rye malt and 3% each molasses and barley malt syrup with another.  The toasted and lightly ground seeds were 6% with half being caraway and the other half equally split between fennel, coriander and anise.  The walnuts and mission figs were 20% each and the altus was 25%

It rose about 50% before the pepitas went on.

The 15% pre-fermented bran levain was made from 10 g of NMNF rye starter that was at least 20 weeks old.  It was a 2 stager over 18 hours.  Then we did a 3rd stage of the malt, molasses and barley malt syrup and another 15% pre-fermented high extraction rye and wheat at 100% hydration that was left to sit until it rose 25% as the dough flour and porter were autolyzed for 1 hour with the pink Himalayan sea salt sprinkled on top.

Once the now 30% pre-fermented levain hit the mix we did 30 slap and folds with wet hands followed by 2 more sets of 6 slap and folds – all on 20 minute intervals.  Then we did 3 sets of 6 slap and folds to incorporate all the add ins and get them evenly distributed.  Then we let the dough sit for an hour before panning it in the oriental Pullman that was way too big or it.

Now that is some fine corn bread

We did dome the top with a wet spatula to give it some shape and then let it sit for 4 hours when it did very little proofing for some reason.  It was very slow and we were getting restless but we were patient at least at first and then Lucy started biting my ankles before I realized it was almost time to feed the poor beast.

 

We then remembered we were drying some red and white malted wheat to make into diastatic white malt.  So that took a half an hour to get out of the dehydrator and milled into the malt we like.  We then fired up the oven to 425 F preheat and plopped on the squash seeds to gussy up the top if the dough.  In another half an hour the oven was ready and we dropped the covered pan in the oven - 5 hours after it hit the pan.

Lets have a salad to go with that home made Okinaowan Spicy Shrimp Soba with Habanero

 

 We turned the oven down to 400 F when the bread went in for 15 minutes and then another 25 minutes at 365 F. before we removed the lid to end the steaming.   Another 20 minute later and bread was done at 205 F just like Mini Says to do in her famous post here http://www.thefreshloaf.com/node/33328/minis-100-dark-rye-chia-recipe-love-104-hydration  Can’t go wrong with anything Mini says about rye bread.  I call her the master rye bread baker but she yells at me for that!  So much for trying to be nice to the ladies:-)

This bread didn’t spring much but it didn’t collapse either – yea!  So there is hope it isn’t a brick either.  I can't tell you how powerfully good this bread is - but you don't want to meat it in a dark alley without a bread knife.  it slices so easily a quarter of an inch thick without effort.  The taste is incredible.  No wonder Lucy says this is her new favorite bread!

 

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dabrownman

The bottom iof the loaf shows the true color of this bread

Our daughter found out yesterday morning that she passed the national PA certification test.  Yea!  Now she can get a job and start the rest of her non-school life.  We could not be prouder of her.   All the hard work she has put in through college and the PA school has finally paid off and now she can make her own way in the world and follow her path to where ever it leads her.

We have been celebrating but Lucy wanted to get in the act and come up with a bread that would punctuate her schooling with a fitting bread that she might like.  Pout daughter love whole grain SD breads toasted with butter and an egg on top.  After getting a loaf of Acme in SF last week after her test, she was primed for one of Lucy’s concoctions.

This one was a bit more and less special than usual.  No sprouts this time but it did have some of the red rye malt we made last week to enhance the flavor and color.  This one was 50% whole 6 grains made up of spelt, rye, Kamut, barley with red and white wheat.  Bread flour rounded out the remaining flour.

The levain was made from 10 g of our long fridge stored NMNF stiff rye starter.  It as bit on the small side at 8.33% pre-fermented 18% extraction bran sifted from the fresh milled whole grains, but it is still in the low 100’s here and things move very fast when it comes to wee beasties working in levains and bread dough.

Another odd thing was that this levain was 1 stage only, bran only and not retarded after the 12 hour build.  We did stir it every 4 hours though.   It was our normal 100% hydration but, since it was all bran, a very stiff one that was difficult to rise.  It smelled very powerful non the less and was ready to go.

You can see the dough was too big for the parchment so it stuck to the peel as i tried to load it - Don't do this - it will make your bread a more weird shape then normal.

!We autolysed the dough flour, red malt and water, bringing the overall hydration to a bit over 80%, for 1 hour with the Pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix, we did 30 slap and folds to get everything mixed together and then did 3 more sets of 4 slap and folds, all on 30 minute intervals, to get the gluten moving along.  We then placed the dough in an oiled SS bowl for an 8 hour bulk retard in the fridge.

The top looks like it was hardly baked but it is just the extra rice flour I put in the basket masking its true color.

We took the dough out the next morning and it looked like it had proofed about 50% in the cold.  We let it warm up on the counter for 1 ¼ hours before pre-shaping and shaping.  We then placed it in a rice floured oblong basket for proofing on the counter in a plastic grocery bag.  After a couple of hours, we fired up the oven to 500 F to get the top and bottom stones well heated up while we got the Lava Rock Mega Steam ready.

Yes - Time for a salad

When the oven beeped saying it was hot we put the Mega Steam in and let the coven get the steam billowing after 15 more minutes.  We on-molded the bread onto parchment on a peel, slashed it twice and loading into the oven between the 2 stones and turned the oven down to 460 F.

If your chocolate coffee ganache glazed Mocha Brownies don't reflect the sky like it was solid ice then there is something wrong.  And SD makes the best bun for a sausage and beef, bacon cheeseburger with caramelized onions, peppers and mushrooms and a side of baked wedge fries.

and for those like Lucy who say where is the beef;;;

After 18 minutes, we took out the Mega Steam and turned the oven down to 425 F while turning on the convection fan.  It had puffed itself up well but didn’t bloomed all that much under the steam and after 18 more minutes of baking it had browned up and exposed a few small blisters too.

We took the bread out of the oven to cool when it hit 208 F liking a bolder bake than one not so.  Now we wait for tomorrow for the crumb shot since we are going out to do some more celebrating tonight!  Well it smelled so goo I couldn't help but slice into it.  The crumb is soft, glossy and moist but not as open as I was expecting.  Still, it tastes terrific and we will enjoy this with some cheese, EVOO, balsamic and herbs.

Earthy, hearty and healthy with no add in bits getting in the way of that soft crumb.  Just delicious

Formula

8.33% Prefermented Bran Levain 100% hydration

50% 6 Whole Grains

50% Bread Flour

2% each Salt and Red Rye Malt

81% Overall Hydration

 

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dabrownman

Instead of spending 5 days making a loaf of bread this week Lucy and I made a batch of Red Rye Malt - which takes just as long -5 days.

All you have to do is sprout rye berries or about 4 days or so until the shoot, not the 3 rootlets that come out first, is at least as long as the seed itself.  The rootlets will be 5 times that long by then.  Then you dry the malted berries over about 5 hours at 105 F.

This gives you the option of using some of the berries for white malt if you grind them up them or taking them and dry roasting them in the oven at 325 F for about 30-40 minutes until they brown up nicely and then grind them into red malt. 

Since we sprout grains and use them in most of breads and the white lour we buy is already malted, we con't have much use for white malt but we do use a lot of red malt in out breads of all kinds - not just rye breads.

So this batch ended up being entirely red malt - one of the greatest bread additives for color and flavor ever invented ...... possibly by alGore:-)  The cost to make 200 g of red malt was 60 cents including the berries and electricity used.  If you include Lucy's time, the dehydrator, the mill and alGore's royalty fee, then it costs just a bit less than a million dollars!

If you dry roast this in a pan till it is twice as dark, you have chocolate malt.  Some if this batch is destined to become chocolate malt for a really dark pumpernickel some day.

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dabrownman

For the 123 challenge bake we chose to do a polish for the 1, NF milk for the 2 and bread flour for the 3.  We also used 10% butter since these are supposed to soft tolls and enriching them is the way to go.  We did not put any sugar in the mix as some would do to make the rolls sweeter.  A pinch of insant yeast was all it took to get things rolling.

We autolysed the dough flour with the milk and salt sprinkled on top for 1 hour.  This is an easy recipe to deal with once the poolish is ready to hit the mix.  We did 30 slap and folds to get everything, mixed followed by 2 sets of 8 slap and folds and 3 sets of 34 stretch and folds all on 15 minute intervals.

 

This isn’t a SD, so things move very fast with commercial instant yeast and why we cut the rest periods down to 15 minutes each.  We did the stretch and folds in the air and placed the dough back into an oiled SS bowl covered with plastic wrap between the S & F’s.   We left the dough rest and rise 50% from the end if stretch and folds

 We then divided the dough into (9) 56 g balls and placed them into a small Pyrex baking dish for final proof.  Once they had risen 100%, we brushed on the egg wash and sprinkles some sesame seeds on top to gussy them up some since they were looking pretty plain.

We baked them in the Mini Oven, with water underneath in the broiler pan for steam, for 10 minutes at 350 F.  We then took out the broiler pan and continued baking at 350 F convection for another 12 minutes until the rolls read 202 F in the middle.

We removed the pan from the oven and took the rolls out of the pan to cool on the rack sans glass.  Once they cooled we wrapped them in the plastic wrap to keep fresh fir dinner.  These were not SD so they staled very, very quickly and by day 3 were totally worthless for rolls but there was only 1 left anyway.  The brisket is still killer though.

With that salad you can indulge in a Kahlua Espresso Cheesecake with a coffee chocolate sauce and a strawberry.

These ended up soft and moist when fresh for 12 hours and the perfect little rolls to hold a fantastic brisket that was smoked for 13 hours in honor of our daughter taking the PA test and finishing up her 2 year ordeal.  We know she will pass the test since no graduate from UTMB’s PA program has failed the test in over 3 years.

She is now interviewing for positions in CO. AZ and TX and has even had a couple of offers – one in AZ and one in TX – yeah for her.  She is hoping that she gets an offer, also from TX, for her favorite clinical experience ………. transplant surgery.  It is some very long hours every week in this kind if work, but she loves it and they pay very well to compensate for all the hard hours.  She should know in a couple of weeks where she will end up for her first PA job right out of school.  

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Lucy isn’t known to be a died in the wool bread traditionalist and I am anything, and everything, a bit strange in an odd and slightly weird way since being born 2nd to my twin and losing the first race I ever ran.  Being a born loser can wear on you over time, if you let it, so you might tend to compensate by being a rebel and not give much, if any, respect to the establishment, rules and the status quo.

Rules themselves are not totally bad since they can give some structure to whatever is at hand.  No matter how many rules there are, they cannot predict the outcome or success of what you are trying to do any more than the rules of chess can predict what moves, will be made when and who will win the game.  The processes and outcomes are virtually, infinite…. regardless of how many rules are observed.

This is the nature of our entire world and the universe for that matter.  There are rules for everything but these rules aren’t worth a hoot at predicting what will happen since just about anything and everything is possible...... and does happen.

One thing we do know is that, the more rules there are, the more difficult and less fun whatever you are doing becomes and the less freedom you have to do it....... the way you want to do it.  That is the way Lucy and I look at everything we do.  It may not be for everyone but it pays to realize that rules don’t predict anything worth knowing or doing.

This is the way Lucy and I look at bread making.  We know there are rules established over time by tradition and experience but know that they won’t help us very much to make a success out of the bread we want to make but, they can provide us a framework to work from to create what we do want in bread. 

So knowing the rules is good place to start, especially if you are a rebel and don’t expect to follow them exactly in the first place.   So what are the bialy rules?  Well first off, they aren’t bagels even if they look a bit like them and were brought to this country by polish Jews – just like bagels.  They aren’t made from high gluten flour like bagels.  They aren’t very low hydration like bagels either.  They are made from white flour and they are filled with onions, garlic or poppy seeds or a mix and they might have salt and or sesame seeds sprinkled on top too.

This person says her great, great, great grand pappy might have inveted bialy's and made bialy’s in Bialystok Poland - here is a link to her family story.  We know not to believe half of what we see, 3/4th of what we read and none of what we hear.  But, people mean well and some stuff just sounds like it might be true - even if handed down by word of mouth and not written down.   This story sounds like it has some truth in it - https://whatscookingamerica.net/Bread/Bialy.htm

These general rules are a good place to start with bialy’s but they aren’t the kind we want to eat around these desert parts.  We did some bialy baking 4 years ago here - http://www.thefreshloaf.com/node/29551/herbed-bialys-%E2%80%93-multigrain-caramelized-onion-chorizo-and-4-cheeses and liked them very much.  It shows what is possible when the outcome isn’t predicted by the rules.

So we continue down our bialy baking path in much the same way today.  Using the rules to start out and then letting loose with whatever suits our fancy.  Lucy likes to say that the baker and the bread go their own way.  We like that thought.  So this was the way we went with this week’s bialy bake.  We went with Lucy’s rule for white bread which is - anything less than 50% whole grain is a white bread.  This one was 25% sprouted, 8 whole grains.  The sprouted grains, were red and white wheat, rye, spelt, oat, emmer, barley and buckwheat.

We love smoked chicken and ribs.

The 100% hydration 2 stage, 18 hour, bran levain was made with 10 g of NMNF long retarded rye starter, 10% pre-fermented flour which included all of the bran sifted from the sprouted 8 grain for the first stage and some of the high extraction sprouted 8 grain for the 2nd stage. The remaining 75% of the flour was Winco bread flour from the bins.  The overall hydration was 68% making the dough easy to handle, not sticky and lovely to form the little pizzas.

Hath Greed Chili and Poblano smoked chicken noodle soup.

The filling was made up of Manchego cheese, green and white onion, garlic chives, a very nice Hatch green chili, uncured absinthe salami that was also flavored with paprika, red chili and garlic.  We found the salami at the Central Market in Houston while visiting there a couple of weeks ago.

Peach and Parmesan salad is a favorite too.

But that wasn’t enough heat for our sedate and reserved Lucy.  She added some extra fresh Hatch and Poblano green chili just like great, great, great granny used to make in the old days:-)  The filling mix was sautéed to knock off the raw taste and soften the ingredients.  We did our usual 1 hour autolyse with the 2% Pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix, we did 30 slap and folds to get everything mixed in.  This was followed by 2 more sets of 8 slap and folds to get the gluten moving along.  We then did 3 sets of 4 stretch and folds to finish it up – all on 20 minute intervals.

We then let the dough ferment for 1 hour before dividing the dough into (8) 101 g balls.  After resting another, 20 minutes we shaped the bialy’s mid-air like we would a pizza pie, stretching the middle thin, like checking for a windowpane, and placed them on parchment on a cookie sheet.   Then we docked the middle depression with a fork to keep it from rising so we would have a place to put the filling in 90 minutes or so

.

Once the little pizzas had proofed well enough we loaded them up with the cheese, onion, herb, fresh chili and absinthe salami filling.  Lucy thought that they sure looked cute enough to bake boldly – so we did – at 450 F with Mega Steam, between the top and bottom stones, right on the cookie sheet – No Muss, No Fuss  Once they were puffed up properly, about 10 minutes, we removed the steam and continued to bake the little cuties at 425 F convection for another 10 minutes - until they were brown enough to be called bold.   Then off to the cooling rack they went.  We suspect these will be pretty yummy since they smelled great baking.

How about another salad?

Crusty on the outside, soft and moist on the inside with a killer filling of cheese, onion, peppers and salami.  Just plain delicious and healthy with those sprouted 11 whole grains.  What is not to like?

Formula

10% pre-fermented, 100% hydration sprouted 8 grain 2 stage, 18 hour levain

25% 8 sprouted grain

75% Winco bread flour

68% overall hydration

2% salt.

Filling – Hatch and Poblano chilis, green and white onion, garlic chives and killer absinthe, green chili hard salami.

 

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dabrownman

We gone for a few days in Texas our daughter’s graduation from PA school at UTMB.  She did very well graduating with honors and awards so we rented a Jamaica beach house in Galveston to celebrate with her, family and friends – there were a dozen of us.

So there was no post for last Friday but we were eating home make bread brought frozen from home!  We catered the food for Saturday night – the best shrimp gumbo ever with Greek salad, garlic pita bread, shrimp Po’ boys and libation for all.  Thank goodness these folks like beer and wine as much as we do so no need for a full bar.

Look how chunky that levain is!

This had to be a special bread so it had to be a whole sprouted grain bread of some kind.  Lucy came up with a 40% whole rye and 60% sprouted wheat – half red and half white wheat.  We haven’t made a bread like this out of 100% sprouted grain before and simple seemed best.  100% hydration sprouted bran starter, 100% hydration overall, 5% caraway (black and brown) and 2% salt – easy enough.

The 500g of sprouted grain produced 100 g of bran at a 20% extraction rate after sprouting, milling and sifting.  All of it was used in the single stage levain.  20 g of NMNF starter was used as the seed so the levain ended up at 220 g a large one that is needed for a whole grain, sprouted, rye bread like this.  This levain was stirred at 3,6, 12 and 22 hours but it never rose an smidgen – zip – no rise at all!

It really smelled killer though….. so we knew it was active even though too heavy and dry to lift itself at all.  Sure enough, once it hit the 1 ½ hour autolyze at the 24 hour mark, it was ready to go to work.  After 1 set of 30 slap and folds, 2 sets of 6 slaps and 3 sets of 4 stretch and folds, all at 20 minute intervals we let it rest for 20 minutes

The toasted and barely ground caraway seeds went in on the first set of stretch and folds.  It remained sticky and wet but did develop some gluten at the end of sticking to everything.  It really proofed fast and was ready for the oven 1 1/2 hours after hitting the pan but the oven wasn’t on yet………  It had doubled after another half hour and I was worried that it would collapse in the heat but it managed to hold its own without any spring to speak of – whew!

We baked it at 425 F with the lid on for 20 minutes and It smelled great once the Pullman lid came off for another 20 minutes- convection this time.  We un-molded it 10 minutes after the lid came off and continued baking it on the rack between the two stones.  We took it out of the oven at 200 F and put it on the cooling rack at the 50 minute total mark.

Now we have to suffer the smell as it cools, wrap it in plastic when cooled and wait till tomorrow to slice it after the moisture redistributes.  We have made lots of 40% rye breads but never one that tastes anything like this one.  The 100% whole sprouted grain makes this one the best tasting low rye percent bread we have ever made.  It is powerfully delicious - deep, dark, hearty and healthy.  It is sour too.  That chunky bran levain, that smelled powerful but couldn't lift itself, was not overpowered by the grains.  It was just in hiding and really wanting to do its thing with the 20% pre-fermented bran.  If you aren't sprouting grains and using a bran levain for your breads, it is time to see what is possible yourself.  You won't regret it.

Have a salad with those ribs

Or a fruit crisp 

 

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Risking being struck by lightning from the Dark Side, Lucy came up with another white bread this week.  This one was bit different since it had 20% pre-fermented flour – in the summer – twice as much as usual.  It also had a 1 hour bulk ferment before shaping and no retard of the dough two additionally unusual processes.

I suppose it just shows how variable sourdough bread baking can be.  This one did have a bran levain made from 9 sprouted whole grains and the levain was retarded after it doubled after the 3rd stage but only for 3 hours since the 3rd stage was 9 hours instead of 3 like it should have been.

The levain had peaked and was in the process of falling when we tossed it in the fridge – we fell asleep and it was left on the counter till 5 AM - nearly overnight.  In this case the sprouted flout was almost, but not quite all in the levain

 

The levain didn’t seem to care that is was ignored and mistreated.  When we took it out of the fridge the next morning and stirred it down, it quickly doubled again in one hour as the dough flour and water was autolyzed with the salt sprinkled on top.  Perhaps the larger feeding, nearly double, of the 10 g of NMNF starter allowed it to keep itself ready and raring to do its job.

The bread ended up being 25% whole sprouted grain with the remainder being 1/3 high gluten from Smart and Final and 2/3rds bread flour from the Winco bins.  The 9 grains were: spelt, red and white wheat, oat, buckwheat, rye, emmer and Kamut – our recent 9 grain mix.  Overall hydration was a very low 72%.

Lucy's favorite is Pie - in this case: mango, plum, blueberry, white nectarine and white peach - Yum!

Once the levain hit the mix we did 50 slap and folds to mix it all together and get the gluten development underway in earnest.  We did 2 more sets of 10 slap and folds – all on 20 minute intervals.  Then we did 2 sets of 4 stretch and folds on 30 minute intervals.  Then the dough rested for an hour before pre-shaping and shaping.

We placed the dough in a rice floured basket for proof.  The dough proofed for 40 minute before we started the preheat of the oven to 500 F.  This dough was really moving fast during bulk and proof due to the high amount of levain and the 80 F kitchen temperature.   By the time the oven hit 500 F with the combo cooker inside the dough was 95% proofed – a bit more than one hour after shaping.

We un-molded the dough and slashed it quickly in a square and placed it into the combo cooker.  After 18 minutes of steam at 450 F we removed the lid and continued baking at 425 F convection for 6 more minutes before removing the bread from the bottom of the cooker to finish baking it on the bottom stone.  6 minutes later it was nicely browned and tested 208 F.

The dough sprang, bloomed and blistered nicely under steam and we expect the crumb to be open, moist and soft since there weren’t huge amounts of add ins to get in the way of holes this time.  We started the sprouts on Wednesday at 1 PM and the bread hit the cooling rack at 1:45 PM on Friday afternoon – a 48 hour sprouted, home milled SD – about as quick as you can get all the work done.  Now we wait for the crumb shot. The crumb came out soft moist and open and the crust went soft as the bread cooled.  it has a very noticeable tang too,  Yummy!

And donlt forget that smked chicken 

Formula

20% pre- fermented flour, bran sprouted 9 grain levain @ 100% hydration

Overall

25%  Sprouted whole grain

37.5 % High gluten flour

37.5% Bread flour

72% water

2% salt

Lucy loves a great salad and any kind if Mexican food.  In this case Green Chili Chicken Quesadilla and Enchilads

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dabrownman

2016 Dabrownman’s Blog Index

1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 - http://www.thefreshloaf.com/node/44910/7-starter-sprouted-17-whole-grain-bread

2/19/2016 - http://www.thefreshloaf.com/node/44979/sprouted-4-grain-2-starter-white-bread-figs-and-pistachios

2/26/2016 - http://www.thefreshloaf.com/node/45040/sprouted-6-grain-6-starter-sprouted-half-whole-grain-bread

3/11/2016 - http://www.thefreshloaf.com/node/45211/another-westphalian-rye-100-whole-grain-half-sprouted-101-hydration

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

5/18/2016 - 14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge

5/19/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

5/27/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

6/3/2016 - Seedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs

6/13/2016 - BBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge

6/18/2016 - 100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts

7/2/2016 - What is This Anyway?

7/8/2016 - Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

7/16/2016 - Nelson Mandela Challenge Bread

7/22/2016 –  David Snyder Gives Lucy the Sourdough White Bread Willies

7/29/2016 - Wow, Another White Bread – Sort’a

2015

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts

2014

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

2013

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

2012 

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

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