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dabrownman

A nice lunch for two featuring store bought (inside out and grilled) and home made ciabatta, beer can and teriyaki chicken.

With some Mojo de Ajo (with achoite and chili flakes) and the apple strawberry and ginger crisp.

 

 

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dabrownman

We haven’t made SD ciabatta in a long time and wanted to make one that included some YW in the levain, had some semolina, rye and WWW for flavor while using mostly AP and a little bread flour for the rest of the dry.  We added some VWG to up the gluten of this dough and improve its crumb.  We also took some of our standard pizza dough ingredients; the mix of herbs, garlic and sun dried tomato and added them with some chia seeds.

 The crust came out nicely browned and crunchy and softened as it cooled.  The crumb was open, soft,glossy and moist.  The herbs, garlic and sun dried tomatoes came though but were not over powering.  The SD tang was there in the background but it was subdued due to the YW and no retarding of the dough or starters to bring out the SD flavor.  We didn’t do two separate levains this time but mixed the YW right into the SD starter from the beginning.

 This might well be the best tasting ciabatta we have ever made – just delicious!

 

 It looks to be some fine sandwich bread for paninis by putting the crust of the bread on the inside and grilling the inside of the bread on the outside of the sandwich. Formula and Method follow.  Here is a nice beer can chicken sandwich with lettuce and Amish Swiss, chips, berries and some salad and a chocolate sandwich cookie. 

Method

Make the YW and SD levain in 3 stages each 4 hours apart for a total of 12 hours.  The levain will triple in volume

The next morning autolayse the flour with the water for 1 hour in the mixer bowl.  Add the levain and knead with dough hook on KA 8 for 8 minutes or until the dough releases from the bowl.  Add the salt and chia seeds and knead on KA 8 for 1 more minute.  Place in a well oiled plastic covered bowl for 15 minutes.  Do 4 S & F’s every 15 minutes in the bowl.  Add the herbs garlic and sun dried tomato and do 2 more S & F’s.  Let ferment and develop in a well oiled bowl until the dough at least doubles.  This will take about 3 hours

Turn out onto a well flowered counter, shape into (2) 8”x14” rectangles with an oiled dough scraper, dimple top with fingers, spray top with oil and cover with a dusting of flour and plastic.  Let rest 60 minutes.

After 60 minutes, preheat oven for 45 minutes at 500 F regular bake with steam and stone in place.  With 2 dough scrapers, transfer ciabatta to a floured parchment paper on a peel by flipping in over at the same time.  Reshape as necessary.  Slide onto stone and steam for 6 minutes.  Remove stream, turn loaves 180 degrees and bake another 6 minutes at 450 F convection this time.  When the internal temperature reaches 205 F it is done but not finished.

Turn off oven, leave door ajar and bread on the stone for another 8 minutes to crisp the ciabatta crust.  Move to a cooling rack to cool to room temperature.

Semolina, Rye and WWW Ciabatta w/ Chia Seeds, Herbs and Sundried Tomato      
       
Mixed Starter    Build 1    Build 2    Build 3     Total      % 
SD Starter2500253.69% 
Yeast Water30100408.00% 
AP55506016516.00% 
Water25354010016.00% 
Total Starter1359510033066.00% 
       
Starter      
Hydration74.65%     
Levain % of Total24.54%     
       
Dough Flour        %    
Rye255.00%    
Semolina20040.00%    
White WW255.00%    
Bread Flour8016.00%    
AP17034.00%    
Dough Flour500100.00%    
Salt102.00%    
Water500100.00%    
Dough Hydration100.00%     
       
       
Total Flour677.5     
Total Water632.5     
T. Dough Hydrat.93.36%     
       
Hydration w/ Adds92.67%     
Total Weight1,345     
       
Add - Ins        %    
VW Gluten51.00%    
Chia Seeds204.00%    
Total255.00%    
       
 Herbs and Veggies     
1 Clove Garlic      
1/2 T Garlic Chive      
1/2 T Rosemary      
1/2 T Sage      
1 T Sundried Tomato    

 

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dabrownman

home for the summer means 2 lunch sammys every day.  Something to look forward to!  One was semolina SD with brie, chicken and pepper jack grilled cheese with home made Dijon mustard.  Made another batch of mustard today but it tales 6 weeks to mature - not that it lasted that long :-(  The other sammy has two different SD and YW starters mixed in the same bread but each slice is a different variety.  It is served with our vapor aged white cheddar and pepper jack Mac and Cheese that is modestly flavored with Thai red curry paste. - Yummy!

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dabrownman

We were inspired by Varda’s recent Priests Hat  Altamura Style Bread Revisited here: http://www.thefreshloaf.com/node/28663/altamura-style-bread-revisited 

 

and thought we would convert it to our new, nearly normal, 3 day, multi-grain with sprouts and seeds process – no nuts this time.  We reduced the semolina and added some; rye, 6 grain cereal, white WW, AP and bread flour. 

 I suppose we like the way the dough was shaped the most and what drew us to this take onAltamurastyle bread.  With our college age daughter home for the summer, she wanted to learn how to bake and cook so when she moves off into her apartment next year she won’t starve.  So she learned some French slap and folds and regular S& Fs on this loaf.   But didn’t make it out of bed early enough to do the unusual Altamura Priest’s Hat shaping.

 The dough rose well during the 20 hour retard period in the refrigerator and, after coming to room temperature the next morning, it nearly folded itself into the hat shape.  At about 2 ½ hours it was ready for the oven having passed the poke test.

 The crust browned very nice and dark, the way we like it, the seeds and sprouts were popping out here and  there.  Best of all the crust was very tasty. The crumb was fairly open with all the whole grains, seeds, and sprouts but the taste and texture were just great.  We really like how this bread tastes.  The SD tang was deep and complex so the 3 day process worked.  Can’t wait to taste it tomorrow.  Formula and methods follow the lunch shot.

It took years of genetic engineering to get a home grown heirloom tomato color to match Green Rooibos, Honeybush, 4 Fruit Tea but even longer to get the same tonato to match the shape of Altamura 'Priest's Hat' Bread.

Semolina, Rye and WW Bread With Sprouts, Sunflour and Chia Seeds     
      
SD StarterBuild 1Build 2 Build 3Total%
SD Starter2000203.48%
Rye10100204.44%
Semolina0025255.56%
WWW1000102.22%
AP1515205011.11%
Water3535209020.00%
Total90706522550.00%
      
Starters %   
Flour12527.78%   
Water10022.22%   
Hydration80.00%0.00%   
Levain % of Total 19.98%   
      
Dough Flour %   
6 Grain Cereal5011.11%   
Semolina10022.22%   
White WW5011.11%   
Rye5011.11%   
Bread Flour10022.22%   
AP10022.22%   
Dough Flour450100.00%   
Salt92.00%   
Water33273.78%   
Dough Hydration73.78%    
      
Multigrain Sprouts %   
WW153.33%   
Rye153.33%   
Spelt153.33%   
Total Sprouts4510.00%   
      
Add - Ins     
Sunflower Seeds4510.00%   
Chia204.44%   
Total6514.44%   
      
Total Flour575    
Total Water432    
T. Dough Hydrat.75.13%    
      
Hydration w/ Adds75.13%    
Total Weight1,126    

Method

Start the sprouts by soaking the berries in water for 5 hours then spread them out on a damp paper towel, cover with another paper towel and then cover in plastic.  Set aside to sprout until needed – about 1 ½ days.

Start the SD levain build by following the 3 builds 3 hours apart and then refrigerate overnight.

Start the autolyse by combining the flour and water in the mixing bowl, cover with plastic and refrigerate for 24 hours.

Remove the levain and autolyse from the fridge and allow them to come to room temperature - about 90 minutes.

Mix with a dough hook, the levain and the autolyse in the mixing bowl on KA 2 for 4 minutes add salt and continue kneading for an additional 2 minutes .  Place in a well oiled bowl to rest for 15 minutes.  Do a few minutes of French slap and folds and let rest for 15 minutes, then do 4 S&F on 15 minute intervals.  Add the sprouts and seeds on the 3rd S&F and allow to rest for and ferment for 1-2 hours after the 4th.  Form into a boule and refrigerate overnight.

 Remove from refrigerator and allow dough to come to room temperature – about 90 minutes.  Flatten gently into a 8 x 18 rectangle and form into a priests hat by folding in half  from the short end and sealing the top edge.  Then fold up from the short end again but only go ¾ of the way up sealing the top and sides.  Allow to proof on parchment paper, on a peel, inside a trash bag until it passes the poke test about 90 minutes.

 Preheat oven to 500 F with steaming method and stone in place for 45 minutes.  Slide hat onto the stone and turn the oven temp down to 425 F after 4minutes.  Allow to steam for another 12 minutes.  Remove steam, turn down to oven to 425 convection this time, and allow bread to bake turning every 8 minutes, 120 degrees, until center reaches 205 F.  Turn off oven and leave on stone for 10 more minutes, with the door ajar, too allow skin to crisp up.  Move to wire rack to cool completely.

 

 

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dabrownman

For breakfast we had a nice YW Buckwheat Apple Pecan Pancake loose based on sweetbird's bread but using YW as leaven and milk to thin it out to pancake consistency.  Very nice!

 

Then for lunch we used a couple of left over SD and SD YW breads to make a grilled chicken and brie sandwich with lettuce, tomato, homemade Dijon, mayo sstrawberries, mango, a dill pickle and Pink Lady Apples.  Why are there no Brown Men apples I still wonder.

 

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dabrownman

Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too!  Much better than plain old banana bread and 3 times as fattening too :-)

Dabrownman’s Banana Bread or Cupcakes

 Preheat oven to 350 degrees.

 Dry Mix:

 1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips

 Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

 2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces

 Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar

 Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.

Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

 Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

 After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

 Cream Cheese Frosting

 Ingredients

 1/2 C butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 tsp vanilla extract

 Preparation

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .

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dabrownman

This bake was meant to be a one day bread from start to finish that was still a tasty multi grain bread with soft white wheat, spelt, rye, WW, WWW and AP flours, 2 levains SD and YW, a WW berry scald, some fennel, anise and pumpkin seeds with ¼ tsp of ground cumin.  It has a 4 hour autolyse while the levains are being built, a short 1 hr fermentation and then final proof in a floured basket that took almost 3 hours.  It was a lovely looking bread since I didn't use a cloth for this basket.  The crust is crunchy crisp and nicely browned but we will have to wait for it to cool to see how these 2 quick levains worked together.

The crumb came out moderately open, very moist due to the YW.  The taste and texture was very nice with the pumpkin seeds and WW scald.  The normal 3 day developed SD tang was not there but just a hint of sour to go along with the light anise, fennel and cumin taste.  Ummm.... the smell was devine.  Very nice bread overall.  Had it for breakfast toast this morning - great with butter and apple ginger jam on another slice.

Formula and method after the pix's.

Soft White Wheat, Spelt, Seeded SD YW Bread

 The SD and YW levains were built over 2 stages of 2 hours each.  During this 4 hour period the flour’s, cumin, malts, VWG and water were autolysed in the mixing bowl.  The WW berries were also scalded and reserved on the counter to soak for 4 hours until needed.

 At the 4 hour mark all of the ingredients were incorporated in the mixing bowl with the exception of the seeds and scald.  The dough was mixed for 9 minutes on KA 2 .  Then the remainder of the ingredients were added  and mixed on KA 2 for 1 minute.

The dough was placed into a plastic covered oiled bowl to rest for 15 minutes.  4 S&F’s were performed at 15 minute intervals on a floured work surface with the dough returned to the covered oiled bowl in between each S&F.

 Let rest for 1 hour then form into a boule and place in a floured basket to proof in a plastic bag for 2-3 hours until it doubles.

 Preheat oven at 500 F for 45 minutes with stone steam in place.  Overturn basket onto parchment on a peel.  Slash as desired and slide bread into the oven.  After 4 minutes turn down to450 F.  After 12 more minutes, remove steam and turn down oven to 425 F convection this time.  Turn boule 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.

Soft White Wheat, Spelt, Seeded SD YW Bread    
     
SD Starter     Build 1    Build 2    Total      %
SD Starter200204.26%
Rye200204.26%
WWW200204.26%
AP025255.32%
Water40105010.64%
Total1003513528.72%
     
YW Starter    Build 1   Build 2    Total      %
Yst Water400408.51%
Soft White400408.51%
AP 025255.32%
Water010102.13%
Total803511524.47%
     
Starters        %  
Flour14029.79%  
Water11023.40%  
Hydration78.57%0.00%  
Levain % of Total 25.64%  
     
Dough Flour         %  
Soft White Wheat7515.96%  
Spelt255.32%  
White WW306.38%  
Bread Flour10021.28%  
AP10021.28%  
Dough Flour33070.21%  
Salt71.49%  
Water23550.00%  
Dough Hydration71.21%   
     
Add - Ins    
1/4 tsp Cumin        %  
Honey71.49%  
Mashed Potato6814.47%  
Red Rye Malt20.43%  
White Rye Malt30.64%  
VW Gluten51.06%  
Pepitas357.45%  
3-Anise/ 5-Fennel81.70%  
Total12827.23%  
     
Scald       %  
Spelt255.32%  
     
Total Flour470   
Total Water345   
T. Dough Hydrat.73.40%   
     
Hydration w/ Adds79.69%   
Total Weight975  

 

 

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dabrownman

I've been searching for a a nice sesame and poppy seeded hamburger bun that would stand up to our monthly, stacked,  piled high burger by not falling apart while still having a soft moist crumb that toasted up well.  I took Sylvia's bun recipe for a starting point and converted it to YW from commercial yeast.  Then we thought we would make some retarded cinnamon rolls out of the same dough since it seemed like the thing to do and a nice fit. 

The YW levain was strong after the 2nd build at at the 8 hour mark.  Right after the 3rd build I refrigerated it overnight.  The YW levain was stronger than we thought and it tripled in volume in the fridge.  Amazing beasts they are!

The next morning we mixed everything together in the KA, it is a sticky wet 77% hydration dough and then developed and fermented the dough doing S & F's on a floured work surface which cuts the stickiness and makes the dough managable at the end of the S & F's at 68% hydration.  It was 85 F in the kitchen when we got to the point of splitting off the 2 hamburger buns from the rest of the dough.   The buns were raised on the counter in the  4" ramekins they would be baked in - eventually.  The steamed mini oven at 400 F to start was perfect for them.  There is a formula and method to follow the pictures.  They ending up being just what we wanted.  The seeded Buns tasted great, didn't fall apart and toasted well.  The fix'ins included; wedge sweet and regular potato fries, caramelized onions and mushrooms, baked BBW beans, roasted poblano pepper, tomato and lettuce.  Why no bacon ?

Coat that Pyrex with non stick spray first or you will be sorry !

The remainder of the dough was rolled out to accept the filling and then rolled up from the short side to make a log that was sliced into 12 pieces.  The rolls were placed into a 9x13 Pyrex baking dish and placed into the fridge for an 18 hour rise.  I expected them to double and they did at least that - no worries.  Baked them off at 350 F straight out of the fridge with some butter smeared on top before they went into the oven.  When they were nice and browned, out they came to receive a nice cream cheese icing to gild the lily.  They were delicious - the best ever.  Now the same dough makes hamburger buns too.  A 2'fer.

Yeast Water Hamburger Buns and Cinnamon rolls     
      
YW StarterBuild 1Build 2 Build 3Total%
Yeast Water50252510018.18%
Soft White0050509.09%
WWW2500254.55%
AP25250509.09%
Total100507522540.91%
      
Starter %   
Flour12522.73%   
Water10018.18%   
Hydration80.00%    
Levain % of Total 19.43%   
      
Dough Flour %   
Bread Flour32559.09%   
Soft White Wheat 10018.18%   
Dough Flour42577.27%   
Salt81.45%   
Water24544.55%   
Dough Hydration57.65%    
      
Add - Ins     
Mashed Potato7012.73%   
Honey101.82%   
Sugar356.36%   
Egg509.09%   
Butter7012.73%   
Milk Powder203.64%   
Add in Total25546.36%   
      
Total Flour550    
Total Water345    
T. Dough Hydrat.62.73%    
      
Hydration w/ Adds77.28%    
Total Weight1,158    
Bench Flour for S & F's70
Hydration w/ S&F Flour68.83%

 

 Method

 The YW levain is built over 3 stages  the first 2 stages are 4 hours each.  After the third stage is added at the 8 hour mark the levain is refrigerated overnight.  It will triple in volume while in the fridge.

 In the morning mix the rest of the ingredients with the levain in the mixing bowl.  Knead with a dough hook on KA 2 for 8 minutes.  Then increase speed to KA 3 for 2 minutes.  move to a plastic covered, oiled bowl.  Do 6 S & Fs at 15 minute intervals on a floured work surface returning the dough each time to a plastic covered bowl to rest.   This wet dough will firm up nicely.  Let rest on the counter for 1 hour after the last S&F.

 At this point I cut off enough dough to make 2 hamburger buns in4”ramekins.  These were allowed to rise on the counter until doubled in size.  A milk, water and egg yolk glaze was brushed on top and sesame and poppy seeds were sprinkled on.  They were then baked in a 400 F steamed mini oven for 10 minutes. The steam was then removed and the oven temperature turned down to 350 F convection this time.  After 5 minutes the ramekins were turned 180 degrees and baked another 5 minutes.  The buns were then removed from the ramekins and finished baking in 5 more minutes turning 180 degrees at the 2 and half minute mark.  The buns were then allowed to cool on a wire rack.

 The remainder of the dough was rolled out to ¼” thick rectangle and brushed with soft butter.  The filling was then added and the dough rolled up from the wide end.  

 Filling

 ¼ C each brown and white sugar

¼ C each dried apples, apricots, cranberries and raisins reconstituted in 1 T each of Bourbon and water.

¼ tsp each of allspice and cloves

1 tsp each nutmeg and cinnamon

1/2 C each chopped walnuts and chopped chocolate chips.

After rolling, the dough log was cut into 12 equal pieces and placed into a 9”x13” Pyrex baking pan, covered with plastic and put into the fridge to retard overnight.  It should double in volume overnight.  Remove from fridge and brush tops with soft butter.

 Bake off straight from the fridge at 350 F until nicely browned.  Spread cream cheese frosting on top

 Frosting 

8 oz powdered sugar

4 oz each cream cheese and softened butter

½ tsp of vanilla.

 Mix everything together with a hand blender and spread on top of the warm cinnamon rolls.

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dabrownman

No, No, No - My apprentice is not a nut!  This is a slightly more simple formula trying to achieve a balance between taste and holes.  Taste always wins out over holes and appearance in my book.  It has to taste good first before going to other wanted crumb and crust attributes.

 Sadly, when throwing boiling water into the hot cast iron skillet, water splashed onto the stone where the bread had just been placed - after sliding it off the peel taking the parchment paper with it.  No problem.  I will just tilt the stone and let the water run off.  But alas, the bread slid off onto the oven rack making a mess of some very nice bread up until that time.  Found a spatula and mooshed it back on the stone as best  we could but was left with a loaf that didn’t spring as well as it should and developed a strange knob hanging off the side of it.

It did taste great though and the WW, Bulgar and hemp sprouts came through and the texture of the crumb was further enhanced with the pistachio nuts and sunflower seeds.  The rye is subtle and WW is pronounced.  The crumb holes were OK even though they suffered the worst of the oven loading and steaming ordeal.  Formula and Method follow the crumb shots.

 

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

 

 

 

 

 

 

 

 

 

 

 

 

SD Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter

25

 

 

25

5.41%

Rye

25

 

 

25

5.41%

WW

25

 

 

25

5.41%

AP

 

50

25

75

16.22%

Water

50

50

 

100

21.62%

Total

125

100

25

250

54.05%

 

 

 

 

 

 

Starter

 

%

 

 

 

Flour

137.5

29.73%

 

 

 

Water

112.5

24.32%

 

 

 

Hydration

81.82%

 

 

 

 

Levain % of Total

0

25.08%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Rye

25

5.41%

 

 

 

6 Grain Cereal

25

5.41%

 

 

 

Dark Rye

25

5.41%

 

 

 

White WW

50

10.81%

 

 

 

Bread Flour

100

21.62%

 

 

 

AP

100

21.62%

 

 

 

Dough Flour

325

70.27%

 

 

 

Salt

7

1.51%

 

 

 

Water

260

56.22%

 

 

 

Dough Hydration

80.00%

 

 

 

 

 

 

 

 

 

 

Multi-grain Sprouts

 

%

 

 

 

Hemp

25

5.41%

 

 

 

WW

25

5.41%

 

 

 

Bulgar

25

5.41%

 

 

 

Total Sprouts

75

16.22%

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

10

2.16%

 

 

 

White Distatic Malt

10

2.16%

 

 

 

VW Gluten

10

2.16%

 

 

 

Pistachio/Sunflower

50

10.81%

 

 

 

Total

80

17.30%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.24%

 

 

 

 

Total Weight

997

 

 

 

 

 Method

 Do the sprouts first by soaking them for 5 hours and then letting them rest on (2) damp paper towels, covered with another and plastic wrap and reserve until needed..

 The  method is similar to recent bakes.  A 3 stage SD levain build only this time the stages were 3 hours apart.  With the AZ kitchen temps hitting90 Fa 9 hour build was more than sufficient to get a strong levain.  Instead of rye based like last time, this one was more WW and AP flour based to fit the bread we were after for this bake.  The dough was more AP Bread flour and White WW than usual to go with the levain.

 We added some honey as it pairs so well with WWW.   Had some Hemp, WW and bulgur sprouting but WW was all that sprouted so the other 2 were a soaker.

 Autolyse the flours, the VWG and the diastatic malt,  all the water, less 10 g, 24 hours in the fridge and retarded the levain for 12 hours, all in hopes of bringing out the sour.  The next morning we kneaded the autolyse and levain with the added 10 g of water by hand  before kneading on KA 2 for 8 minutes with the dough hook.  Added the salt and knead for 2 more minutes on KA 3.

 Transferred the dough to a well oiled bowl since this is a high hydration dough and let rest for 20 minutes.  Do 4 S &F’s on a floured work surface, at 20 minute intervals- about 4-6 turns each depending on how the dough feels.  When it tightened up it was time to stop.  On the 5 th S& F fattened out the dough and incorporated the sprouts and nuts.  Do 1 more S&F for a total of 6.

 Let rest on the counter for 1 hour.  You may need longer if your kitchen isn’t 90 F.  Then refrigerate for 24 hours.  Take the dough out of the fridge and let it warm up for an hour.  Pre-shape by dragging the boule’s skin tight and then let rest for 10 minutes.  Shape and place in your favorite boule final proofing container - mine is a cloth lined basket that is well floured with rice flour and AP mixed 50-50.  But, you can make what ever shape suits your fancy.

 Let bread rise in a plastic bag until it passes the poke test - mine took 2 hours at 86-88 F.  Get oven ready at 500 F with steam and stone 45 minutes before bread is ready to bake.  Turn out of the basket onto parchment and peel, slash your favorite way and place on the stone with steam for 15 minutes turning temperature down to 450 after 5 minutes.   Remove steam and turn oven to 425 F convection and bake until the bread is 205 F in the middle.  Turn off oven and leave bread on the stone for 12 more minutes with oven door ajar to dry out.

 Move to a wire cooling rack to completely cool before cutting.

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dabrownman

we thought we would publish our masa recipe that folks seems to love more than others.  It is a little different and just plain delicious. Once you make your own masa, tortillas and tamales, and they don't have to be this fancy, you just won't want to buy them - even though you will.

 

For a dry mix, we swear by Minsa Corn Masa Harina for Tamales (make sure it is for tamales and not tortillas) made in Muleshoe, Texas - but any will do.  Dry mix may be the most available across the USA so this recipe will use it even though some Brownman have been known to make fresh from hominy on occasion, or buy fresh from the Mexican Mercado.

Masa for Tamales and Tortillas

1 C dry masa harina

3/4 C home made chicken stock - have a little extra in case it is dry - I used 7/8 C total

1/4 C  fat.  (use 1/3 bacon and sausage dripping, 1/3 butter and 1/3 lard)

1/2 tsp salt

2 T of chopped very fine Swiss chard - I grow my own

1/8 tsp each dry peppers; mole, chipotle, arbol, ancho, smoked paprika

1/8 tsp each dried oregano, cumin, coriander

1/4 tsp baking powder

Directions - Mix the fat with the harina by cutting it in with a pasrty cutter.  Add the chicken stock, peppers and spices and mix with a spoon until well combined.  Refrigerate for 1 hour.  For tortillas I use the bottom of 1 qt sauce pan to smash down a golf ball sized ball of masa into a 1/8" thick tortilla.  Do this between two oiled sheets of plastic wrap  if you don't want get mad and want to harm your baking apprentice.  Then gently peel off the top plastic and then peel off the tortilla with the pal side of your hand making sure to overlap only 50% of the tortilla.  Then lay the other 50% of the tortilla in a small dry Teflon pan heated to medium low while releasing the other 50% from your hand.  I make my tamales in banana leaves, corn husks or parchment paper.  These were made in parchment.

With this masa you can make, tacos, tamales, chips and quesadillas - some of which follow in pictures.  Salmon tacos, pork carnitas tamales and chicken  quesadillas.  All were served with; crema and yogurt chipotle roulade, home made; pico de geudo with corn, guacamole, chili tomatillo verde sauce, red pepper sause, mole sauce, chipotle sauce, seasoned cabbage, Mexican dirty green rice  and puerano, pinto, and black beans with smoked pork jowl.

And a little huevos rancheros for breakfast in the morning with chorizo, chipotle roulade and fake YW pretzel bread after sleeping on typical AZ sunset. 

Cinco de mayo sunset, moonrise and dinner.

    

 

 

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