The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

Ian is well known for his interesting and delicious bread combinations.   I had taken his BPOC SD and made it into an even stranger bread by replacing his Semolina with 5% each; WW, Whole Rye and Whole Spelt.  For his bacon, cheese onion and potato I used; home made apple smoked pork jowl, ancient white vapor cheddar, caramelized onions and potato flakes.  The bread came out beautiful inside and out and was just plain delicious.  Definitely one of the 10 breads in my top 5 (actually it is one of the top 3).

I have been eating up all of the half a loaf, boule and batards that I froze after each bake over the last 3 months to see which ones I liked most and how best to rate and present them.  Being a sandwich king, I thought each might be presented as a nice lunch.  I was going to wait till I had finished them all (and have nearly done so), photo with the new old Nikon camera to do them justice this time, but, I had to break this one out separately since it is by far, far and away the best sandwich and lunch I have had these past few weeks.

Since this bread only deserves the best, the sandwich was a Dabrownman Super Special - Curried Grilled Chicken with Mango Chutney.  The sides were cold Rosemary, Pecorino, Parmesan,White Polenta, home grown Field Greens, Meculin and Lettuce Salad, home made Kosher Dill, Bread and Butter with Serrano Pepper pickles and a home grown navel orange.  The curry, chutney and polenta recipes follow the pix's as a bonus for all lunch lovers on TFL.

The first pix is a mis en place recipe for the Grilled Chicken Curry.  It has about 2 T each starting from the far right diced small; celery, green onion, red onion, grilled Italian squash and eggplant, carrot, red pepper, poblano pepper,  each orange mango chutney and mayo,  1/2 tsp Madras Curry powder, 1/2 grilled chicken breast,  1 T each; dried apricot, cranberry and raisin (reconstituted with hot water.) Mix it all up and you are finally done with this fine sandwich's filling.

Rosemary White Polenta with Parmesan and Pecorino

1/4 C medium grain white corn meal

1/4 C white corn flour (ground from WCM above)

1 C milk - any kind

1 C chicken stock - I use home made

1 T butter

1 T fresh rosemary chopped fine

1/2 C Pecorino and Parmesan grated cheese blend

pepper

Bring milk and stock to a simmer and slowly add the corn meal and corn flour while whisking constantly.  When the mixture thickens to a thick porridge, stir in butter, rosemary.  Turn off the heat and add the cheese.  Pepper to taste.  Serve warm for dinner but it is much better the next day cold for lunch.

Orange Mango Chutney

 In large fry pan sauté:

 1 T oil

½ T fresh ginger and 2 cloves minced garlic

 Sauté until fragrant about 1 min and add:

1 C brown, white or red onion, Sauté until soft about 3-5 min Add:

 1 C red bell pepper

1 T minced hot chili (jalapeno, Serrano, Thai)

1 ½ tsp Madras curry powder, curry powder or hot curry powder

½ tsp Gharam Masala

¼ tsp salt

¼ tsp each cayenne powder and red pepper flakes

1/8 tsp each; allspice, nutmeg, clove, cinnamon

 Sauté for 1 minute until spices are fragrant then add:

 2 C diced mangos

½ C apple cider vinegar

½ C brown sugar

Zest of 1 orange - Supreme the orange and add the segments with the juice of membrane

1 diced pealed and cored small apple (can use pineapple and juice instead)

¼ C raisins

½ cups Macadamia nuts (optional)

 Simmer until the chutney thickens to jam about 20-30 min.  Place hot in sterilized jar and put into refrigerator when cooled.  It also freezes well in small portions which is what I do.

 You can chutney just about anything but you may want to use lemon zest, segments and juice depending on your choice of fruit or vegetable being made into chutney.

 

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dabrownman

I've been making as many things as I can with oranges to try to use up this past years crop before donating the rest to the food bank.  So I've been  making orange marmalade.  Several years ago I forgot that I had marmalade on the stove and it nearly burned but it was just darkly caramelized like a flan.  So marmalade in this house now comes light, medium and dark just like the bread crust and crumb does.  No wonder jam and bread go so well together.  I think it was MiniOven that said when you think the bread is done, leave it in the oven 5 more minutes - same goes for jam - let it cook 5 more minutes or even 10 or 15.  I've now carmelized strawberry, apple,  pear. prickly pear tuna, raspberry and blackberry jams too.  Changes them completely.

 

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dabrownman

A blend of Seigle d’Auvergne and Borodinski where diastatic malt is used in the dough on the French side and non diastatic malt with scalded rye berries is used on the Russian side.  Thank goodness no retardation is required, no matter how nice it would be, to produce a nearly classic clash of multicultural bread with different colored malts and multi grain flours that ends up being slightly unique in the end - in a peaceful and united way.   The loaf rose well during final proof but the spring was more of a sprawl.  The crust is chewy the crumb is moist, soft and quite airy.   It tastes like your eating really good Russian Rye bread while walking down the Champ de Elysee in the springtime.  Recipe follows the pix's. 

Pink Himilayan Salt, the scald, dough and levain

Red Non D and White D Malts

Rye berries being scalded with the Red ND Malt

White D Malt on white flour

Before final rise

 French / Russian 57% Rye, 11% WW Rustic Bread

Starter - 10 g

 

 

 

 

 

 

 

 

 

 

rye

1.68

 

 

 

 

WW

1.66

 

 

 

 

AP

1.66

 

 

 

 

water

5

 

 

 

 

Starter

10

 

 

 

 

 

 

 

 

 

 

Levain- 220g

 

 

 

 

 

 

Total

BP

1st build

2nd build

3rd build

Starter

10

1.51%

10

 

 

Rye

40

6.02%

10

20

10

WW

40

6.02%

10

20

10

B. Flour

40

6.02%

10

20

10

Water

90

13.55%

30

60

 

Total

220

33.13%

70

120

30

 

 

 

 

 

 

Scald – 53 g after scald and

soak

 

 

 

 

 

 

 

 

 

RyeBerry

25

3.77%

 

 

 

Water

23

3.46%

 

 

 

ND Malt

5

0.75%

 

 

 

Scald

53

7.98%

 

 

 

 

 

 

 

 

 

Bread –391 g

 

 

 

 

 

 

 

 

 

 

 

DarkRye

67

10.09%

 

 

 

Rye

66

9.94%

 

 

 

B. Flour

73

10.99%

 

 

 

D. Malt

5

0.75%

 

 

 

Salt

5

0.75%

 

 

 

Water

175

26.36%

 

 

 

Bread

391

58.89%

 

 

 

 

 

 

 

 

 

T. Weight

664

100.00%

 

 

 

 

 

 

 

 

 

Grains& Flour

366

Including scald and starter

 

Water

293

Including scald and starter

 

Hydration

80.05%

 

 

 

 

 

 

 

 

 

 

Levain is

33.13%

of the total weight.

 

 

 Directions

 Take 10 g of 100% hydration starter and add10 Geach; Rye, WW and AP flour along with 30 g of water.  Mix well, cover with plastic and let sit for 6 hours on the counter.  Then add 20 g each of the same flours and 60 g water.  Let sit on counter for 6 hours.  Refrigerate overnight.  In the morning add10 geach of the flours but no water and let sit on the counter covered in plastic wrap.

 Scald the rye berries and red non-diastatic malt in50 gof water.  Boil until the water barely disappears.  Turn off heat and reserve covered with plastic wrap on counter with the levain. Let sit 2 hours then start autolyse.

 Mix the bread flours, white distatic malt and water well, cover and autolyse for 1 hour after the scald and the levain have rested 2 hours on the counter.

 Mix in the levain and let autolyse for 1 hour.  Then add the scald and the salt and mix well.  Do 5 S&F’s on an oiled surface and place in an oiled bowl.  Then do 5 S&F’s every 20 minutes 2 more times.  Pre-form into ball using the final S & F’s at the 1 hour mark and let sit in an oiled bowl for 20 minutes.

 Shape as desired, I did an oval, dust with rye bran or other bran, flour or rice flour and place in prepared basket.  Place basket in plastic bag and let proof until dough has risen 70% - 80%.  You can also proof in a DO.

 Pre heat oven to 500 F for 45 minutes, with your stone and steaming apparatus in place.  No steam needed if using a DO.  Take dough out of benetton by overturning onto a piece of parchment on a peel.  Slide bread and parchment paper into oven onto the baking stone.  Turn oven down to 450 F and bake for 15 minutes.  Remove steaming apparatus and turn down oven to 425 F with convection on now.  Bake about 20 minutes more until bread reaches 205 F in the middle.   Let sit on stone, in off oven, with the door ajar for 10 minutes.  Cool on rack.

 If using DO, bake at 500 F for 20 minutes with lid on, then remove lid and turn down temperature to 450 F.  Bake about 20 minutes more until middle of bread is 205 F. 

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There is only one thing better than Gingered,  Tres Apple Almond, Vanilla Granola Crisp with Bourbon Dried Fruit.

And that is Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon

Dried Fruit and home made Vanilla Ice Cream covered in Chocolate Sauce.

 

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dabrownman

I took 60 g of rye berries and soaked them for 5 hours in water.  Then, taking a metal sheet tray, I moistened a paper towel and placed it on the tray and spread the berries over the paper towel.  I then took two paper towels, moistened them, placed them over the berries, covered the sheet pan with plastic wrap and covered the whole shebang with a kitchen towel.. Every day I would move the berries around and spray the top of the paper towels a little water to keep them moist - not wet.  After 96 hours from start to finish the berries were ready to dry and looked like this.

The tray looked like this.

I then dried the berries in my table top Cuisinart convection oven.  The berries were stirred and the pan was rotated 18o degrees every 15 minutes.  I used a drying schedule of 30 minutes each at 175 F (convection), 225 F, 275 F and then 20 minutes at 325 F and they were done. Here are pictures at the end of each time and temperature.

175 F

225 F

275 F

325 F

After grinding the original 60 g of berries, it made 32 G of Red Rye Malt Powder.  The powder looked like this.

 

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My daughter has a sorority sister in from CA staying with us this weekend and I wanted to make something she and my daughter  probably have never been fortunate to taste before.  This weeks ITJB bake is Babka so I thought I would give it a try - with a few twists and not just twisting the dough - which I also did.  This babka leans Polish but besides being leavened with minneola / apple yeast water,  in place of a coiled loaf - I used a Bundt pan.  In place of cake crumbs, I used a almond, vanilla, granola streusel.   I also added bourbon rehydrated dried fruits (apricots, cranberries, raisins), cocoa powder and chocolate chips to the filling.   Then I put a powdered sugar / vanilla drizzled glaze on top to finish it and anyone who eats it,  off.  This is a very flavorful breakfast bread that the yeast water really helps in its soft crumb and browning.  It is not as sweet as cinnamon rolls and it is twice a sophisticated.  We have a new breakfast favorite and special treat in  DaBrownman's house from now on.  It's just yummy! Recipe follows pix's.

Yeast Water,  Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Babka

 Dough Ingredients

1 T white sugar
1/6 C honey
1/4 stick butter (chopped in small pieces)
1/2 tsp salt
5/8 C scalded milk
1/3 C cold water
1 large egg beaten
2  C AP flour (If you use bread flour skip the vital gluten)

¾ C whole wheat pastry flour
1 T vital wheat gluten

200 g yeast water - entire levain build

 YW Levain Build

 Add 30 g flour to 30 g yeast water and mix well - let sit 4 hours.  Add 30 g flour and 30 g yeast water let sit 4 hours.  Add 60 g flour and 20 g yeast water and let sit 4 hours. It should be ready to go in 12 hours.

 Directions

 Put the first 5 ingredients into the mixer. Stir with a rubber spatula until the butter is incorporated.

Add the rest of the ingredients with the exception of salt. Mix with dough hook until well incorporated 1 minute and then let autolyse covered for 1 hour.  Spread salt onto top of dough and mix on KA 3 for 8 minutes until window pane is achieved.  Move to a covered oiled bowl.  Let rest for 15 minutes then do 4 S &F’s on a floured surface.   Place back in a covered oiled bowl and let rest 15 minutes. Do 4 S & F’s on a floured surface and return to covered oiled bowl. Let rest 30 minutes.  While dough rests make the filling and streusel.

Spray bundt pan with non stick cooking spray and set aside.

 After dough has rested 30 minutes after last S&F roll out dough on a floured surface to a12”x20”x 3/8”.  Brush top with softened butter and sprinkle filling over the top.  Roll up dough jelly roll style from the long side and pinch seams together to make sure they don’t come apart.  Twist the roll like you would to wring out a wash cloth making the roll into a twist.  The roll will get longer and double in length to nearly4’as you do this.

 Place 2/3 rds of the streusel mix into the bottom of the bundt pan.  Place twisted dough into the sprayed bundt pan.  It should go around the bundt pan twice to end up with an even top.  Cover the top with the remaining streusel.  Let rise in pan, covered in plastic wrap for 1 hour.  Place in refrigerator over night.  It will rise about 20% overnight.

Take out of the fridge 2 hours before you bake.  Preheat oven to325 Fand bake babka for 40 – 45 minutes until golden brown.  Remove from bundt pan and drizzle with a glaze of ½ C powdered sugar, 2 tsp milk and ½ tsp vanilla.  Let cool slightly and serve warm – Yummy!

 Filling Ingredients

3/8 C packed brown sugar
1/4 C flour
1 T pumpkin pie spice (ginger, allspice, cinnamon, cloves)

1/2 C chopped walnuts

½ C dried fruit (cranberry, raisin, sultanas, apricot) reconstituted in bourbon.

1 T cocoa powder

1/3 C chocolate chips

¼ C butter softened to brush on rolled out dough before filling is sprinkled over it.

 Directions

 Mix dry ingredients together. Keep butter and reconstituted bourbon fruit separate from the dry.  Place in refrigerator until needed.

 Streusel

 1/2 C almond vanilla granola - crushed

¼ C flour

¼ C brown sugar

¼ C butter

1 tsp pumpkin pie spice

pinch salt

 Cut butter into other ingredients with finger tips and place in refrigerator until needed

 Alternate – no bundt pan

Instead of using a pan, on a piece of parchment paper, coil the dough around like a pinwheel creating a super large cinnamon roll, tucking the loose end of the dough under so it doesn't unravel. Brush dough very well with melted butter to prevent a skin from forming, cover with streusel and let dough rest for 10 minutes.

 Bake at 325° F for 40 minutes on a stone until the Babka is golden brown.

.Make a glaze out of powdered sugar, milk and a little vanilla. Drizzle this over the Babka and let it cool slightly.  Serve warm.  Yummy!

 

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My daughter gave me her old Nikon and I figured out how to use it today. It has a photo setting called 'Food' that lets you take do some kind of macro. It also has a close up setting too. 12 MP, wide angle and image stabilization with a decent auto focus. Very cool.

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dabrownman

With your special St Paddy's Day bread that you specially made for corned beef sanwiches, here are a few ways to make corned beef and cabbage.

Corned Beef and Cabbage– two ways.

Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. If the salt in your corned beef is an issue for you (some people like foods less salty than others) you might try bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding with either of the cooking approaches outlined here

 Or, do what I do.  Simmer the Corned Beef for 2 hours per below (reserving the liquid) and then bake it for 1 hour and then broil it a few minutes.  I then simmer the veggies ( not the cabbage) in the corned simmering water the beef was cooked in for 30 minutes until done while I sauté the cabbage separately.  I have included a recipe for boiled cabbage at the end but don’t do it.  Sautéed cabbage is 10 times better.

 Ingredients

Corned Beef (simmered)

3-5 lbs corned beef (including spice packet)

5 garlic cloves, lightly smashed

10 peppercorns

4 sprigs fresh thyme

2 bay leaves

12 ouncesstout (recommended: Guinness)

1 cup beef broth or stock

Water, for simmering

4 yellow onions, cut into wedges

Simmer for 2 hours, remove corned beef and follow Corned Beef (baked-broiled) below

Corned Beef (baked - broiled) - Set oven to350 F

3-5 lbscorned beef simmered above

10 whole cloves

¼ - 1/2 cup hot sweet honey mustard

2-4 T brown sugar

 Put the cloves into the corned beef fat side.  Cover the top of (fat side) corned beef with the mustard and then the brown sugar.  Wrap in aluminum foil and bake for 1 hour.  Uncover and broil a few minutes until slightly browned on top.  See additional information below.

 Corned Vegetables – (simmered)

2 parsnips, peeled and cut into large chunks

3 carrots, peeled and cut into large chunks

6 medium red potatoes, scrubbed

 Add vegetable to the corned beef boiled liquid after the CB comes out and simmer for 30 min until done

Cabbage (sautéed)

 1 slice of bacon fried - reserve crumbled bits. I use thick sliced home made applewood smoked.

1 T butter and 1 T Olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices

Salt - probably not needed

 Follow additional directions below.

 Cabbage (boiled)

1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices

Additional vegetables such as a couple carrots (cut to1 inchpieces) and or several new potatoes (quartered)

 Additional Directions

 Corned Beef (Baked only)

 Preheat oven to350°F.

 Drain the corned beef from the package save the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.  Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.

 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours. (not

 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.

 Corned Beef (Boiled only)

 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting

Cabbage (Sautéed)

Fry up bacon in a large pan until crisp reserving the crumles and leaving the fat in the pan.

Heat butter and olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.

Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.

 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.

Add in the reserved bacon bits and a squeeze of lemon to brighten it up at the end.

 Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

 Cabbage (Boiled)

 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.  Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.

 

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dabrownman

For St Paddy's day I decided to not do a croissant bread or one shaped into an Irish Harp but one that was sort of shaped into a soccer ball (the national sport of Ireland by far) with alternating green and a white-ish patches.  Plus it had to have a bottle of Guinness as well  along with 10% WW and Rye for a well rounded flavor.  I won't have crumb shots till tomorrow but the crust turned out a deep brown with cracks, just like the last DO SD bread managed to exhibit.  The spring was about 3" or about 75%.  It started 1" blow the rim of the DO when it went in the oven and ended up 2 inches above it.  It is a fine looking loaf.  Here are some pix's and the recipe follows them.  Couldn't wait - here are some crumb shots.

St Paddy’s Day  Dutch Oven  Sourdough- Tartine Method

Yield: one 1065 g loaf.

Ingredients

Levain Build

125 g KA AP flour

50 g Whole wheat flour

50 g Whole rye flour

140 g water, cool (60 For so)

50 g active starter (75% hydration)

Final Dough (75% hydration, including levain)

30 g rye

225 g KA AP flour

225 g KA bread flour

340 g Guinness (1 -12 oz bottle)

50 g water

1 tsp barely malt syrup

10 g pink Himalayan sea salt (1.5%)

Directions

1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA .

3. The dough should have a medium consistency and pass window pane. Divide in half and place ½ in an oiled bowl and cover.  Add green food coloring (about ½ tsp) to the remaining half and mix with dough hook on speed 3 until incorporated.  Move green dough to an oiled bowl and cover.

3. Ferment with S&F: 3 hours. Stretch and fold each dough in the bowl 4 strokes at 15 minute intervals 3 times. Stretch and fold again, 4 strokes, at the one hour mark folding each dough into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes. Form each dough ball into 8 smaller balls (about 75 g each) being sure to stretch the skin tight.  Arrange balls in DO (8” w x 4” tall) alternating colors using 7 balls on the bottom layer and 7 balls on the next layer making sure to alternate colors vertically too.  There will be 6 balls in a perimeter circle and1 inthe middle for each layer.  Place the remaining 2 balls on top near the center.  Wet palm of hand and press top of dough assembly flat.  Cover and let rise for 1 hour until the dough has risen 50%.

4. Retard for 8-20 hours in the refrigerator, depending on how much time you have and sour your taste.

5. Take DO out of refrigerator let it come to room temperature about 1 ½ hours

6. Ready to bake when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry 12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above.

8. Bake: Do not slash loaf.  Place DO in a 500 F degree oven on the stone for 15 minutes.  Remove cover, turn down oven to 450 F and throw 1 cup of water in the iron skillet for additional steaming.  Bake an additional 10 minutes.   Turn down oven temperature to 425 F (convection this time) and remove steaming apparatus.  Also remove loaf from DO and place on the stone.  Bake about 30 minutes more, turning loaf every 8 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaf on stone with oven door ajar, oven off for 12 minutes. Move to cooling rack until loaf is room temperature.

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dabrownman

Here is an everyday Tartine method DO sourdough with 30% rye, WW, bulgar and farro in the levine, boilded soaker and dough.

This loaf was only retarded 4 hours.  The cold DO was placed in a 500 F oven.   The spring was about 75% in the DO after 20 minutes c0vered.  The bread was then baked at 425 F convection oven uncovered for 10 minutes and then the bread was taken out of the DO and placed on the stone and baked until the internal temperature was 205 F.  It was then left in the off oven with the door ajar for 12 minutes to further crisp the crust.  The crust was dark and crisp. The crumb came out light, airy, soft moist and moderately open with the cracked berries coming through.  The taste is its best quality with a medium sour note.  This will make a nice sandwich loaf.  Recipe follows Pix's

Everyday Rustic Country Sourdough

Yield: one 850 g Loaf

Ingredients

Levain Build

50 g KA AP flour

25 g Whole wheat flour

25 g Whole rye flour

75 g water, cool (60 For so)

25 g active starter (100% hydration)

Boiled Soaker

10 g rye berries cracked

10 g WW berries cracked

10 g farro

10 g bulgar

Final Dough (77% hydration, including levain excluding the soaker)

25 g rye

25 g whole wheat

15 g bulgar

15 g farro

170 g KA AP flour

170 g KA bread flour

325 g warm water (80 For so)

1 tsp barely malt syrup

8 gpink Himalayan sea salt (1.5%)

Boil and Soak – soaker ingredients in twice as much water by volume. Bring to a boil and turn off heat and let soak until cool.

Directions

1. Levain : Make the final build 10-12 hours before the final mix.

2. Mix: Add all the ingredients to the mixing bowl, including the levain, but not the salt or the soaker. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and knead 8 minutes with dough hook on KA 3. The dough should have a medium consistency. Add the scalded and caramelized berries and mix on KA 3 for 1 minute

3. Ferment with S&F: 2 hours. Stretch and fold the dough in the bowl 4 strokes at  15 minute intervals for  1 hour. Stretch and fold again, 4 strokes, at the one hour mark folding it into a ball in lightly oiled bowl. Do 1 S &F two more times at 90 and 120 minutes. Form into ball stretching the skin tight and place in floured benetton or shape into a batard leave to ferment 1-2 more hours until the dough is at least 75% larger than when you started the ferment. Remove from bennetton and bake as below.

If doing DO Tartine method form into ball and place in DO for final rise and bake as below.

4. If retarding: do 1 S&F in the lightly oiled bowl forming the dough into a ball again. Refrigerate 8-20 hours, depending on how much time you have and sour your taste.

5. Take dough out of refrigerator and let it come to room temperature about 1 ½ hours.  Pre-shape, then shape into boules or batards 20 minutes later. OR, if doing Tartine method, form into ball and place into cast iron DO for final proof.  Bake as below.

6. Proof: Approximately 1.5 to 2.5 hours at 82 F. Ready when poke test dictates.

7. Pre-heat: oven to 500 with steam apparatus in place - 45 minutes minimum. I use a loaf pan half full of water and a dry 12”cast iron skillet that go in the bottom rack of the oven at the beginning of pre heat and the stone on the rack above. When the loaf goes in,  throw 1 cup of boiling water into the cast iron skillet right after loading the bread on the stone.

8. Bake: Do not slash loaf. Bake seam side up on stone at500 Ffor 5 minutes, turn down temperature to 450 F and bake for another 10 minutes. Remove steaming apparatus after 15 minutes. Turn down oven to425 Fconvection now and bake 15 minutes more, turning loaf every 5 minutes for browning evenness as necessary. When done (205 F internal temp), leave loaf on stone with oven door ajar, oven off for 10 minutes. Move to cooling rack until loaf is room temperature.

If doing DO, Bake at 20 minutes at500 Fremove lid and turn down oven to 425 F convection and bake for 10 minutes.  Remove from DO and place on stone to bake until loaf is205 Fon the inside.  Turn off oven, keep door ajar and let loaf rest on the stone for 12 minutes before removing to cooling rack.

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