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dabrownman

This year we decided to update our Ballymaloe 100% whole wheat bake from last year by including a 100 % white shamrock on top of the 100 % whole wheat base.  We cut the scald by 25% and used Young’s Double Chocolate Stout for the liquid in the while wheat portion.

  

I know what you are saying and I jumped on Lucy for not using Guinness instead of an English stout but she was ready for me.  The YW white bread, that used the soaker liquid from the wheat berry scald, has chocolate covered pepitas in the mix as its add in and Guinness doesn’t come in a double chocolate flavor and chocolate was the uniting thread in this 100% whole grain brown and 100% white bread.

 

The SD version had a 2 stage 6 hour levain build and the YW version had a 1 stage 12 hour build where it was stirred down at the 4 and 8 hour marks.  All the leavin building was done on the heating pad at 82 F.  Both the SD 66% hydration seed and the YW came out of the fridge with the SD in there a week and the YW in there at least a month.  Once both 100% hydration levains had doubled they went in the fridge for 24 hours.

 

Both of the dough went though the same process, autolyse (no salt or levain) of 3 hours for the WW and 1 hour for the YW version.  Once the salt and levain were added we did (2) sets of slap and folds of 5 and 1 minutes for both and then 3 sets of S&F’s on 20 minute intervals.  Both deveoped gluten well.

 

The add ins were incorporated on the first set of S&F’s and they were evenly distributed by the end of the third set.  Since the kitchen was 76-78 F during most of the hand work, we didn’t get out the heating pad to keep the dough warm.

 

We found a hot cross bun in the freezer this morning and made it into a shamrock for breakfast.  It has been in the freezer for almost a year and it tasted just as good as the original - amazing!

We shaped the YW white dough into a circle and then used the dough knife to cut it into the shape of a 4 petal shamrock with a stem and tried to place it in the bottom of the basket but it just wouldn’t go in as a shamrock and looked like a misshapen round alien thing instead.

 

If we would have shaped each petal separately and placed them that way, like we normally do,  it would have been way easier and actually looked like a shamrock in the end – so don’t do like we did so you don’t have to slash a shamrock on the top of the bread before baking like we did – which turned out to be another fiasco.

 

The much larger WW SD brown portion was air shaped into a huge bialy and placed on top of the white blob in the basket.  At this point, the dough was retarded for 12 hours in the fridge.

 

At the 12 hour mark we removed the dough from the fridge to warm on the counter as we pre-heated Big Old Betsy to 550 F.   Once BOB was at 550 F we placed 2 of Sylvia’s steaming pans and one large pan of steaming lava rocks in the bottom of the oven and let them get to billowing steam speed which took 15 more minute allowing the 2 lagging stones to get to get to 550 F too.

 

Weun-molded he dough onto parchment on a  peel, crudely scored a shamrock on the white portion of the dough and slid it into the oven for a 15 minute steam at 475 F.   We then took out the steam and baked the bread at 425 F  for 25 more minutes until the inside hit 205 F.

 

It sprang and bloomed pretty well under the steam and heat and browned up boldly too.  The white YW shamrock portion also got some blisters as we hoped it would to set itself apart from the WW brown part,which had small blisters - quite a contrast..  It smelled wonderful as it baked.  We will wait on the crumb shots until after lunch.

The crumb for the 100% WW SD portion was as open as one could expect and the crumb for the YW white portion was not as open as it could have been if we didn't overwork it so much getting it shaped and plopping it in the basket and then trying to make it look like a shamrock:-)  Both were tasty, especially the SD WW portion but the chocolate Pumpkin seeds were a treat too.

How did that smoked chicken and ribs get in there?

The crumb was soft, glossy and moist while the crust stayed a little bit crisp as it cooled.  It sure ended up being a nice looking bread on the inside and out and Lucy is especially happy the shamrock scoring came though, to sort of actually look like one,  if you are half blind!  This bread should hold up well against the corned beef and cabbage to served on St Patrick's Day the world over.

This bread cost $4.25 cents to make, including electricity, but $2 of that was the double chocolate stout:-)  In contrast, our normal white SD bread, weighing in at pound and half baked, comes in at 99 cents a loaf.

SD Brown Bread with WW Scald & Double Chocolate Stout

 

 

 

 

 

 

 

 

 

SD Starter

Build 1

Build 2

Total

%

RyeSD Starter

15

0

15

3.02%

Whole Wheat

30

60

90

22.50%

Water

30

60

90

22.50%

Total

75

120

195

48.75%

 

 

 

 

 

SD Levain Totals

 

%

 

 

Flour

97.5

24.38%

 

 

Water

97.5

24.38%

 

 

Hydration

100.00%

 

 

 

Levain % of Total

18.16%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Wheat

400

100.00%

 

 

 

 

 

 

 

Salt

8

2.00%

 

 

Double Chocolaate Stout

334

83.50%

 

 

Dough Hydration

83.50%

 

 

 

 

 

 

 

 

Total Flour

497.5

 

 

 

D. Chocolate Stout & SD Starter Water

431.5

 

 

 

T. Dough Hydration with Starter

86.73%

 

 

 

Whole Grain %

101.21%

 

 

 

 

 

 

 

 

Hydration w/ Adds

85.65%

 

 

 

Total Weight

1,074

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Red Rye Malt

3

0.75%

 

 

White Rye Malt

3

0.75%

 

 

VW Gluten

12

3.00%

 

 

Ground Sesame & Flax seeds

24

6.00%

 

 

Molasses

20

5.00%

 

 

Total

62

15.50%

 

 

 

 

 

 

 

Scald

 

%

 

 

WW Berries

75

18.75%

 

 

 

White YW Shamrock

 

 

 

 

 

SD Starter

Build 1

%

AP

82

32.80%

Yeast Water

82

32.80%

Total

164

65.60%

Levain % of Total

26.07%

 

 

 

 

Dough Flour

 

%

AP

250

100.00%

 

 

 

Salt

5

2.00%

Wheat Soaker Water

160

64.00%

Dough Hydration

64.00%

 

 

 

 

Total Flour

332

 

Wheat Soaker Water

242

 

T. Dough Hydration wih Starter

72.89%

 

Total Weight

629

 

 

 

 

Chocolate Pepitas

50

20.00%

 Lucy was pretty tuckered out after this one but she looks satisfied that it turned out all right in the end.  Happy St Patrick's Day to all.

dabrownman's picture
dabrownman

The girls really liked this week’s YW Italian bread we baked using a take in the poolish calzone recipe by replacing the poolish with YW.  That will be a tough bread to beat but We though we would give it a go at using nearly the same recipe and replacing the YW with SD this time. 

 

We dropped the herbs, sun dried tomato and olive oil and added in a bit of red and white malt and upped the hydration from 76% to 78% which really made the dough a slack one.  We kept to the rough 17% whole grains with all of it being in the SD preferment.  This is about as white a bread as we want make for health reasons.

 

We stuck to the same procedure; 12 hour 1 stage levain build with a 1 hour autolyse of the flour and dough water and the salt sprinkled in top.  Once everything came together we did a with mix with a spoon and 5 minutes of slap and folds before resting 15 minutes and doing another 1minute set before stopping when the dough no longer stuck to the counter.

 

We then did 4 sets of stretch and folds from the compass points on 30 minute intervals. The dough was then pre-shaped and then shaped into a boule and placed into a  rice floured basket, bagged and placed in the fridge for a cold 12 hour retarded proof.

 

The bread proofed to 85% in the fridge so we Fired up Big Old Betsy to the 550 F pre heat and go (2) of Sylvia’s steaming pans ready for the mega steam.  Sylvia’s pans went in when the temperature hit 500 F and when the temperature hit 550 F the steam was billowing and the stones at least up to 500 F.

 

We took the dough out of the fridge, upended the basket onto parchment on a peel, scored it diamond style, slid it onto the bottom stone, closed the door and turned the oven down to 475 F for 12 minutes of uninterrupted steam. 

 

When the steam came out, we turned the oven down to 425 F, convection this time and baked the bread till it hit 207 in the inside when we turned off the oven while allowing the bread to sit on the stone till it hit 210 F when it was removed to the cooling rack.

 

The bread browned, cracked, blistered, sprang and bloomed well but, the blisters were not as big as the YW bread earlier in the week.  This one was not over proofed as the YW seemed to be - even though it sprang and bloomed as well as this one.

 

We will have to wait on the crumb and tasting till after lunch but it smells fine cooling on the rack.  This crumb is almost as open as the YW one, just as soft and moist but the taste is where this version of white bread shines - the YW can't compare if you love SD like I do.   But, if you don't like SD then the YW version is for you.  The crust stayed a little more crisp on this one but once gain it's all in the SD taste.

This bread reminds me of SFSD but little more tasty due to the whole grains and red malt.  We had a great pepper jack, smoked pulled pork sandwich for lunch with the usual veggies, salad and fruits.  This bread is the perfect white bread for smoked meats.   I wish the BBQ joints in KCMO would serve it instead of Wonder Bread:-)

 

Formula

Multigrain SD Levain

Build 1

Total

%

RyeSD Starter

10

10

2.13%

Whole Rye

25

25

5.32%

Whole Wheat

25

25

5.32%

Whole Spelt

25

25

5.32%

Water

75

75

15.96%

Total

160

160

34.04%

 

 

 

 

Levain Totals

 

%

 

Whole; Rye, Spelt and Wheat

80

17.02%

 

Water

80

17.02%

 

Hydration

100.00%

 

 

Levain % of Total Flour & Water

19.05%

 

 

 

 

 

 

Dough Flour

 

%

 

AP Dough Flour

390

82.98%

 

 

 

 

 

Salt

9

1.91%

 

Red Rye Malt

2

0.43%

 

White Malt

2

0.43%

 

Dough Hydration

74.36%

 

 

 

 

 

 

Total Flour

470

 

 

Water

370

 

 

Hydration with Levain

78.72%

 

 

Whole Grain  %

16.81%

 

 

Total Weight

853

 

 

And don't forget that fantastic blue cheese, cherry tomato and home grown greens in that salad! 

    

dabrownman's picture
dabrownman

It seems ever since Sylvia posted her fine calzones we haven’t had pizza night but have calzone night instead.  We like both my daughter loves seasoned ricotta and that is a calzone ingredient if there ever was one.  You could say that our calzones are a cross between lasagna and pizza.

 

We made a simple poolish white dough sized for 4 calzones loosely based on our favorite pizza dough that is really a less hydrated Focaccia Romana, at 72% hydration, that has fresh rosemary and sun dried tomato in it.  Then I thought some friends of my daughter might show up as they can when something like home made pizza or calzones are on tap.

 

So we quickly whipped up another version of pizza dough, this time a yeast water one since we haven’t used the poor thing in weeks and it was pretty useless just sitting in the fridge doing nothing.  We used whole; rye, spelt and wheat in the YW levain to give it some extra flavor at 17% whole grains, upped the hydration 4% to account for the whole grains and subbed basil for the fresh herb instead of using the rosemary.

 

Then we found out that the other girls wouldn’t be coming after all and we had double the calzone dough needed for the 3 of us.  So I shaped the 2nd yeast water version into a boule, put it in a rice floured basket and chucked it into the fridge for a 15 hour retard even though it was nearly fully proofed for calzones.

 

We are starting a test on doing less slap and folds (1) set at 5 minutes instead of our usual (3) sets totaling 10 minutes and increasing from 3 to 4 sets of stretch and folds and increasing the time between them from 20 minutes to 30 minutes to see if we could tell a difference in the crumb. 

 

The poolish was a 12 hour counter affair before it was incorporated into the rest of the mix, the dough developed, the herbs and sun dried tomato added on the first S&F and then  fermented for 30 minutes before being bulk retarded in the fridge for 24 hours.

 

When the poolish dough went into the fridge we started the YW levain which also took 12 hours on the counter, overnight this time.  The next morning we developed the dough with slap and folds and incorporated the herbs and sun dried tomato the same as before but, instead of bulk retarding this time, we let the dough bulk ferment on the counter to hopefully let it catch up to the poolish dough in the fridge now going on 18 hours.

 

We took the fully risen poolish dough out of the fridge 3 hours before we wanted to use it to let it get to room temperature.   In 3 hours both batches if dough were ready to go and fully proofed.  This is when we shaped the YW one, put it in a a basket and retarded it.

 

The calzone filling included the seasoned ricotta with an egg mixed into it and the other 4 cheeses included; Monterrey jack, mozzarella, pecorino and parmesan.  Hot Italian sausage and pepperoni were the meats.  The veggies included caramelized crimini and button mushrooms, caramelized red onions, red bell pepper and green onion.

 

The calzones were baked at 425 F for 10 minutes with steam and then at 425 F convection for 15 minutes until browned and bubbly.   There were even some small blisters on the folded edges.

 

Last night’s calzone dinner was delicious and the huge house salad was hardly touched as each of us went for maximum calzone intake.  We checked the YW bread in eh fridge before going to bed last night after it had been in he fridge for 6 hours and it looked like it was 100% proofed – not a good sign for dough that had another 8 hours to go.

 

The calzone even looks good frozen!

Sure enough this morning the dough had given up 15% of its fridge proof the night before and was back to the 85% mark.   I figured the worse case it would continue to fall in the oven and bake up like a Frisbee.   So we got Big Old Betsy fired up to 525 F as fast as possible and put (2) of Sylvia’s steaming pans on the bottom rack at the 475 F mark.

 

We got the cold dough out of the fridge, dumped it out of the basket onto parchment on a peel.  Lucy was heartened that when we scored it with a single edge razor the dough didn’t deflate further.  We slid it onto the bottom stone, threw 1/2 C of water onto the bottom of the oven for instant steam, closed the door and turned the oven down to 475 F for 12 minutes of steam.

 

When we pulled Sylvia’s steaming pans out we switched to convection at 425 F and noticed that the bread had surprisingly sprung and bloomed well.   But the huge blisters were also a welcome sign that this bread had resurrected itself from near collapse and death.  It hit 210 F before we could catch it at the 26 minute mark and by then the bread was a pleasant brown.

 

Let's not forget breakfast.

After cooling we sliced it t find the crust was still a little crisp and the crumb very open, soft and still moist.  It tasted like a really good poolish baguette that had been retarded - possibly a little sweeter?  My daughter loved it and the girls who prefer a non sour bread will eat this up in no time.  I wish it was a SD!  Can’t taste the basil at all but every once and while you get a taste of sun dried tomato.

 

A hamburger slider dinner.

This is a very nice bread if you like white non sourdough bread and makes due as fine sandwich bread that the kids will love for their lunches.  I have to say I really liked today’s lunch sandwich of Monterrey jack cheese, some mayo and peppered Italian salami.

 

Donlt overlook a great salad even if you don't eat it with calzones like you shouls!

The sides included a salad with cherry tomatoes, a knob of grilled salmon and a slice of brie. A half a pear and Minneola, half an avocado, red pepper, carrot elongated coins, a slice f fresh jalapeno, a couple of strawberries and small pile of tortilla chips with Dabrownman’s chili, tomatillo, salsa verde and killer habanero hot sauce.  All of it was just delicious.  

 

My wife's triple birthday cake.  One a raspberry and white chocolate cream delight, a traditional carrot cake and the last a triple death by chocolate chunk.  Delicious!

If you or yours want fine tasting 80% white sandwich bread that isn’t sour, you can’t go wrong with this one.

Formulas

Poolish White Calzone - Makes 4 Large Calzones

 

 

 

 

 

 

 

Poolish with a Pinch of ADY

Build 1

Total

%

AP

75

75

16.67%

Water

75

75

16.67%

Total

150

150

33.33%

 

 

 

 

Poolish Totals

 

%

 

Whole Multigrain Flour

75

16.67%

 

Water

75

16.67%

 

Hydration

100.00%

 

 

Levain % of Total Flour & Water

19.35%

 

 

 

 

 

 

Dough Flour

 

%

 

AP

375

83.33%

 

Salt

9

2.00%

 

Olive Oil

10

2.22%

 

Dough Hydration

66.67%

 

 

 

 

 

 

Total Flour

450

 

 

Water

325

 

 

Hydration with Levain

72.22%

 

 

Total Weight

794

 

 

2 tsp of sun dried tomato

 

 

 

1 tsp of fresh rosemary

 

 

 

 

 

Yeast Water Italian Bread

 

 

 

 

 

 

 

Yeast Water levain

Build 1

Total

%

Whole Rye

25

25

5.88%

Whole Wheat

25

25

5.88%

Whole Spelt

25

25

5.88%

Yeast Water

75

75

17.65%

Total

150

150

35.29%

 

 

 

 

Levain Totals

 

%

 

Whole; Rye, Spelt and Wheat

75

17.65%

 

Water

75

17.65%

 

Hydration

100.00%

 

 

Levain % of Total Flour & Water

20.00%

 

 

 

 

 

 

Dough Flour

 

%

 

AP

350

82.35%

 

Dough Flour

350

82.35%

 

Salt

8

1.88%

 

Olive Oil

10

2.35%

 

Dough Hydration

71.43%

 

 

 

 

 

 

Total Flour

425

 

 

Water

325

 

 

Hydration with Levain

76.47%

 

 

Whole Grain  %

17.65%

 

 

Total Weight

768

 

 

2 tsp of sun dried tomato

 

 

 

1 tsp of fresh basil

 

 

 

 

 

 

 

  

dabrownman's picture
dabrownman

We have wanted to smoke some flour ever since we saw Evon from Malaysia using it in her breads that seemed always have interesting and unique combinations of ingredients.  Why we haven’t gotten around to it till now is a mystery but it finally got to the top of Lucy’s formula list.

 

Trying to get our heads around what smoked flour might be like in bread is sort of like trying to understand our normal Wednesday routine.  We always start out early in the morning building the SD levain for our usual Friday bake.

 

This usually takes about 9-10 hours but, before we get it going, Lucy has to decide what the bake will be so we can get the levain going in the right direction.  We only use whole grains in the levain or the sifted out hard bits from a 78% extraction.

 

Sometimes, but not this time, these are the only whole grains in the mix so we feel it is best to get them wet for as long as possible.  We usually do 3 progressively larger builds at 100% hydration that will eventually total around 20% of the total flour and water weight of the dough. We let it double after the 2nd build and than let it rise 25% after the 3rd feeding before refrigerating it for 24 hours.

 

On Wednesday we also grind any other whole grains that might be going into the dough flour, in this case 140 g of equal amounts of whole; spelt, barley and wheat.  We also get any sprouts or scald going that might be in the bake on Friday.  In this case, 100g of whole spelt berries were soaked for 3 hours before being spread out on wet paper towels and covered with more damp paper towels and plastic wrap so that they could chit in 30 hours.

 

On Thursday the rest of the ingredients are assembled mis en place and the autolyse started - in this case for 4 hours.  We got some frozen prune soaking water out of the freezer for this bake to add to the left over spelt soaker water and water to make up the dough liquid.  At the last minute we decided no to smoke the spelt berries since this bread was too expensive to do experiments that might ruin it.

 

The salt was sprinkled n top of the autolyse dough ball so we wouldn’t forget it.  Then we got the levain put of the fridge to warm up and we stirred it down to give the wee beasties a little bit more to eat.

 

Both the autolyse and the levain went onto the heating pad.  We thought that 81% hydration would be OK for this 58% whole grain bread once the wet Turkish figs fruits were folded into the final dough.

 

 Once everything came together, less the spices, ground seeds, sprouts, nuts and figs we did 3 sets of slap and folds of 5, 2 and 1 minute each  and 15 minutes apart. We followed them up with 3 sets of stretch and folds from the 4 compass points on 15 minute intervals.  All the intervals were done on the heating pad.

 

Then we let it rest for 30 minutes before pre shaping and then shaping into a boule that was placed seam side up in a rice floured basket, bagged and placed in the fridge for a 12 hour retard.

 

This morning we checked the bagged boule and saw that it had proofed 84.7% in the fridge so we got it out to warm up as we fired up Big Old Betsy to 550 F.  We readied the large Pyrex pan with lava rocks half full of water along with 1 of Sylvia’s steaming pans for extra mega steam.

 

Once Betsy beeped she was at temperature, we inserted both steamers and set the timer for 12 minutes which would allow the top and bottom stones to get to temperature and long enough for the steam to be billowing.

 

We un-mold the bread onto parchment paper on a peel, slash it twice, if you don’t count the first or last one, and slid it onto the bottom stone with the steam burning out face.  To pay Betsy back for the face burn we threw a half cup of water onto her bottom out of spite and for extra immediate steam.

 

After 2 minutes we turned the oven down to 500 F and 2 minutes later we turned it down to 475 F where it stayed until then steaming phase was done - at the 14 minute mark.  We removed the steam and turned the oven down to 425 F with convection heat this time.

 

We rotated the bread 180 degrees every 8 minutes until it read 203 F on the inside when the oven was turned off and bread left on the stone till it hit 205 F and was removed to the cooling rack.

 

One is an orange and the other a Minneola but the Minneola is more orange than the orange!

The boule sprang, bloomed and blistered OK under the mega steam and browned well after the steam came out up.  It took on that prune juice inspired beautiful mahogany color we love so much.

 

How did that smoked beef cheek get in there - unctuous is the word that fits.

We will have to wait on the crumb shots till after lunch.  Well it si after lunch and crumb came out about as open as we suspected for such a high whole grains bread with tons of add ins.  The crumb is soft and moist and the crust stayed a little crunchy.  What we were not ready for was the fine flavor of this bread.  It's nutty for sure, but the whole grains give it a deep flavor too.  The sesame and flax seeds add to the nutrition while the aromatic fennel, anise, caraway and coriander are subtly there adding their fragrance.  Then out of the blue, you get the sudden sweetness of the figs coming to the forefront when you bite into one.  This is one hearty, healthy, nutritious and fine tasting bread.  Lucy is pretty proud of herself even though she doesn't get any of this fine bread.

 

The winter wheat crop is starting to turn brown as the volunteer spring daisies are starting to bloom.

Formula

Rye Sour Levain

Build 1

Build 2

Build 3

Total

%

RyeSD Starter

6

0

0

6

1.35%

Whole Wheat

4

7

0

11

2.48%

Whole Spelt

4

7

0

11

2.48%

Whole Barley

3

8

0

11

2.48%

Whole Rye

0

0

44

44

9.91%

Water

11

22

44

77

17.34%

Total

28

44

88

160

36.04%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Multigrain Flour

80

18.02%

 

 

 

Water

80

18.02%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total Flour & Water

19.37%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Wheat

47

10.59%

 

 

 

Whole Barley

47

10.59%

 

 

 

Whole Spelt

46

10.36%

 

 

 

AP

224

50.45%

 

 

 

Dough Flour

364

81.98%

 

 

 

 

 

 

 

 

 

Salt

8

1.80%

 

 

 

Dough Hydration

82.97%

 

 

 

 

 

 

 

 

 

 

Total Flour

444

100.00%

 

 

 

Prune Water 110, Spelt Soaker 68. Water

382

 

 

 

 

Hydration with Levain

86.04%

 

 

 

 

Whole Grain  %

58.33%

 

 

 

 

Hydration w/ Adds

80.93%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,134

 

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Whole Spelt Sprouts

50

11.26%

Dry

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Figs

100

22.52%

Dry

 

 

Red Rye Malt

3

0.68%

 

 

 

VW Gluten

11

2.48%

 

 

 

White Malt

3

0.68%

 

 

 

Bread Spice

11

2.48%

 

 

 

Toadies

11

2.48%

 

 

 

Ground Sesame & Flax Seeds

11

2.48%

 

 

 

Pecan, Walnut, Hazelnut, Brazil

100

22.52%

 

 

 

Total

250

56.31%

 

 

 

 And don.t forget the salad

dabrownman's picture
dabrownman

When ever Lucy sees a great bake by another Fresh Lofian that has some rye in it, she immediately thinks about now she would DaPumperize it.   This is no pumpernickel but she still put her tiny thinking cap on and tried to think of ways to improve the sour, up the whole grain rye and get the crust and crumb a little darker than adri's version

 

The little bit dark was the theme of Adri’s post here 

http://www.thefreshloaf.com/node/37193/bread-darker-ingredients-would-let-you-assume

What really struck a cord was the unusual scald the original recipe master used here

http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/

  

It wasn’t a Tang Zong or the normal Borodinski scald.  This one used whole rye flour, twice the flour weight in water and diastaic malt that was held right below 150 F (65C) for two hours.  Over that time a low temperature Maillard effect takes place to turn the mix a dark brown while not killing of the enzymes that crack starches into reducing sugars .

 

Lucy, being her normal self, saw opportunity and a way to get more bang for the low temperature scald buck.  She took the altus and water for another part of the recipe and tossed it into the scald too. then added red malt to the white malt ala Boadinski, then chucked in some VWG to up the protein to interact with amino acids, and now more abundant reducing sugars, to create a stronger Maillard effect and a darker color - hopefully.  That was her plan at any rate.  Then she chucked in 10 g of dried onions too! 

 

We too the scald and put it in the mini oven for 3 hours at 175 F with a temperature probe that showed it took 45 minutes to get to 142 F.  It stayed between there and 146 F no worries.  The original recipe called for taking the temperature up higher at the end to kill off the enzymes but we didn’t do that and wanted them hanging around to break down the starches in the dough too.

 

Some bakers feel leaving them alive might interfere with the rest of the fermentation and proof but we haven't ever had any problem with these low amounts of diastaic malt in the past and didn’t have any problem with them this time either.

 

Changes we made to the rest of the dough included upping the whole grain amount from 35% to 63% all of it rye, eliminating the white rye, using AP in place of the original wheat flour, adding in some VWG and white malt to the dough flour and dumping the commercial yeast completely.  We’ve never had a reason to use commercial; yeast in SD breads and when it shows up in a recipe all we usually do is extend the ferment and proof times in this case by 1/2 hour and 2 hours each.

This huge pile of dough, more like paste, was mixed in the KA for 4 minutes at speed 2 and 8 minutes at speed 3.  It was all the mixer could handle adn I was worries it would start smoking and making horrible noises worse than usual.  I can't remember the last bread we used it on preferring slap and folds  but this dough would have been everywhere including the ceiling after a couple of slaps.

 This bread is proofed folded or seam side down in the basket so it bakes seam side up and is supposed to crack at the seams which is just what this one did.  This bread sprang OK and cracked well.  It smelled terrific as it baked – even without any aromatic seeds.  It baked up crusty, dark and beautimous on the outside.

We baked it 2 minutes at 500 F and then turned the oven down to 475 F with steam and continued baking for 10 more minutes before removing the steam and turning the oven down to 410 F, convection this time. 40 minutes later it was done and 205 F on the inside.  We will have to wait to see the inside in about 24 hours as high percent rye breads need time to redistribute the moisture inside before cutting.

 

The crumb came out fairly open for a bread of this type without any YW or commercial yeast to boost the lift.  The color was a beautiful medium brown, soft moist and very tasty.  The best part is the flavor this bread developed with the odd low temperature scald - just delicious.  The crust did get much softer as it aged and 20 hours probably should have been 32 hours before cutting into it.  Still,  the crust was thick and chewy but when you cut cut a 1/4" slice one after the other the crust chew was easily mitigated  and no longer noticeable.  The best part is the wonder flavor.  I liked the 40% whole Rye Tzitzel hat Lucy worked up for an everyday deli rye but this one is a step up from that fine bread.  More whole grains, healthy, earthy deep flavor like a pumpernickel and sour too, mainly due to our rye sour that had been in the fridge for 4 weeks using time to pump the LAB in the cold.

The things that are hard to decipher is pepper cured Italian salami, hot Portugese Linguica, brie, honey goat cheese,aged white and yellow sharp cheddar with the usual prickles, salad, Manzanilla olives and veggies - a bunch of perfect toppers for this bread ....with a little Dijon mustard.  Just yummy!

An aged sharp cheddar and peppered salami grilled cheese with the usual salad, some carrot, steamed; Mexican grey squash, green been, pea pod, broccoli and Brussels sprouts, with a banana, red pepper and corn tortilla chips with dabrownman's tomatillo, green chili, salsa verde.

Formula

Rye Sour Levain

Build 1

Total

%

RyeSD Starter

31

31

2.95%

Whole rye

315

315

29.93%

Water

315

315

29.93%

Total

661

661

62.80%

 

 

 

 

Levain Totals

 

%

 

Flour

331

31.40%

 

Water

331

31.40%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

27.42%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole rye

128

12.16%

 

White Malt

3

0.29%

 

VWG

5

0.48%

 

AP

376

35.72%

 

Dough Flour

512

48.65%

 

 

 

 

 

Salt

18

1.71%

 

Dough Hydration

7.81%

 

 

 

 

 

 

Total Flour & Altus

1053

100.00%

 

Water

751

 

 

Total Hydration

71.31%

 

 

Whole Grain  %

63.33%

 

 

 

 

 

 

Total Weight

2,411

 

 

 

 

 

 

Scald

 

%

 

Whole Rye, 50 g in altus

150

14.25%

 

Whole Wheat - all in the altus

40

3.80%

 

VWG

5

0.48%

 

Red 12 & White Malt 3

15

1.43%

 

Water

380

36.10%

 

 Flour & Altus Scald

590

56.06%

 

 Note: 10 g of dried minced onion were added to the scald because Lucy can't live without them in rye bread.  

dabrownman's picture
dabrownman

Ever since Josh posted his Market Week 6 of Pane Maggiore, (modified for more whole grains on his week 24 post) we knew Lucy  had to make this bread some way to get a chance to taste it but, since it was Valentine’s Day she decided to make it two ways.  Here are those 2 posts

http://www.thefreshloaf.com/node/33950/farmers-market-week-6-pane-maggiore

 Farmer's Market Week 24 (Pane Maggiore take??? plus Barley/Oat/Flax Porridge Bread)

 The original Pane Maggiore from is here:

 http://www.ploetzblog.de/2013/06/01/leserwunsch-pane-maggiore/

 

You might wonder what Valentine’s Day had to do with it but it all come down to food and our Valentines.  I decided we were going to really splurge on Valentines Day Dinner this year with a decadent Cioppino - San Franciso Style with lots of seafood including  lobster.  Se we needed some SF style SD to sop up the great sauce from the bottom of the bowl.

 

The problem is that the girls like a more white and less sour SFSD bread  than Lucy and I do - so we had to make two different boules.  Luckily the original recipe Josh used for week 6 is less whole grain than his week 24 version and, since we wanted to try both, this was the perfect time to take these breads to the top of the bake list.

 

Admittedly, both of these breads have way more whole grains and are sourer than the typical Boudin SFSD that you would get on Fisherman’s Warf while devouring your Cioppinio   We usually sacrifice tradition and holes for a version of the bread that has better flavor, health and nutritional characteristics – and this bake was no exception.

 

 The other differences between the two boules was a higher hydration to go with the more whole grains of the larger boule and the various techniques used to bring out more sour in the larger boule.

 

Even though both breads used the same rye stiff sour starter that had been in the fridge for 3 weeks making itself more sour as time went on, the levain for each bread was built differently, one to bring out sour an the other to minimize it. 

 

The levain feed for the sourer, more whole grain version consisted of the 22% extraction sifted out portion of the rye and wheat.   We have found that feeding the sifted out bran and the chunkier portion of the home milled flour to the levain makes for more minerals, enzymes and other nutrients being made available to the wee beasties.   This seems to bring out more sour in our previous experience doing this - but it also gets them wet for as long as possible so that they will be less likely to cut the gluten strands later on during gluten development.

 

The less sour version more white version was fed the 78% extracted portion of the wheat and no rye trying to make the levain les sour.  Both levains were built up over (3) 4 hours stages but the more sour one was kept on the heating pad between 88 and 93 F while the less sour more white version was built at room temperature of 67-71 F.  Cooler room temperatures promote yeast and LAB growth where high temperatures promote LAB over yeast dramatically and make for more sour.

 

The sourer levain was also refrigerated for 24 hours 1 hour after the 3rd feeding when it had risen 25% in volume.  36 F also favors LAB over yeast and makes for more sour.  The less sour levain was not retarded.   When the levain came out of the fridge to finish doubling in went right onto the heating pad.

 

We autolysed each dough for the same amount of time but the sourer dough version’s dry and wet ingredients were warmed on the heating pad before incorporation and kept on the heating pad during the 2 hour autolyse while the smaller more white version had to made due with room temperature to keep it less sour.  But we did add VWG , red and white malt to the smaller loaf with less whole grains. 

 

We did out usual 7, 2 and 1 minute slap and fold sessions 15 minutes apart and then 4 sets of S&F’s 20 minutes apart..  The larger dough with more whole grains and higher hydration felt much more slack than the other dough that had the VWG in it.

 

The more sour dough was left on the heating pas between these 7 dough manipulations so help the sour some more and the other dough was left on the counter under a bowl.  Then it dawned on me that the VWG went into the wrong dough.

 

The dough with higher whole grains and way more AP flour was the one that should have had the VWG.  This accounts for it being slacker compared to the other one that didn’t need any VWG but it anyway.  So if you make these recipes, be sure to switch the VWG from one to the other if you use it at all.  The slack dough turned out fine so it is not required and the other one would have been better without it too.

 

The great thing is that even though the 2 dough were developed and fermented at differing temperatures, it just so happens the yeast reproduce at the same rate at these two temperatures.  This mean s that yeast in both were in sync and the two breads could be baked together at the same time since one was not proofing faster or ahead of the other.

 

We shaped the dough into boules and placed them in identical rice floured basket other than their size, bagged and placed in the fridge for an 8 hour retard.  I didn’t think this would the enough time to proof the dough to 85% based on past experience but it did get to 80% for both of them.

 

We took the dough out of the fridge in the morning to let it warm up and continue proofing while we preheated Big Old Betsy to 550 F with top and bottom stones and readied the Pyrex pan with lava rocks and water to go on the bottom rack when the temperature hit 550 F for Mega Steam.

 

In the 15 minutes it takes for the steam to start billowing the stones have caught up to the air temperature of the oven and their lag time mitigated.  We overturned the baskets onto parchment on a peel and slashed them, one at a time, sliding each separately, largest boule first, onto the stone back left and front right – a tight but nice fit.   As we closed the door, we threw 1/2 C of water onto the bottom of the oven for instant steam.

The great thing about having ciopino for dinner is that it makes a fine soup and salad for lunch the next day. 

 

On two minute increments we lowered the temperature from 550 F to 525, and 500.  At the 6 minute mark we turned the oven down to 475 F for the final 6 minutes of steam After 12 minutes of total steam for the smaller loaf, we removed the steam and turned the oven down to 425 F, convection this time. 

Lucy looked good with her Valetine's bow and hse feels better after her earlier teeth problems earlier this week

We rotated the bread every 5 minutes on the stone to ensure even browning and in 13 minutes, 25 minutes total, the small loaf was 205 F on the inside and it was removed to the cooling rack.  In 5 minutes the larger loaf was also done.

 

A baked smothered breakfast chorizo burrito is always appreciated by the girls.

Both loaves sprang and bloomed well but the smaller loaf that had less whole grains actually browned up one shade darker, even though it was in the oven 5 minutes longer and it also had smaller blisters than the lighter colored more whole grain loaf that has a higher hydration.  We are still working on what makes great blisters every time.

 

Last Firday's bake as a toasted breakfast sandwich of Italian sausage, egg, pepperjack cheese. Minneola marmalade and butter.

When we cut into the inside of each we were immediately stunned how much darker the crumb was for smaller less whole grain bread – the darker color of the crust had carried over to the crumb and then it dawned on Lucy that this one also had the white malt too.  So, it appears that diastatic malt does help with coloring of the crust and crumb by adding extra enzymes to the mix to help release more sugars to brown and caramelize. 

 

This year's Minneolas are some of the best tasting and some are huge!

Both crumbs were fairly open for these kinds of whole grain bread and the higher hydrated more whole grain bread was slightly more open but neither was nearly as open and Josh’s – but he’s a professional too and a much better baker.  Josh really put a bold bake on his week 24 version too that we didn’t do.

 

The bread that was bred to be sourer certainly was but it was not overpowering and the bread that was supposed to be less sour was so but it wasn’t mildly sour either.  When you start with a sour starter, then sour carries over a greater degree in bread that was designed to be less sour the rest of the way.

 

The earlier sunset from the front yard turned into this in back yard a few minutes later,

The less sour version also had a deeper and more complex flavor even though it had less whole grains.   This one was also the one with the red non diastatic malt and they say red malt helps not only the color but contributes greatly to the flavor of the bread as well. 

Can't really see the lighter wholegrain but darker colored version of this bread underneath, but the star of this breakfast is the Spicy Smoked Merguez Sausage.  On the toasted bread is butter, Minneola marmalade and pepper jack cheese with the egg on top with half a banana and half a pear on the side - yummy!  Here is what it looked like underneath but you still can't see the bread:-)

This experiment seems to back this up.  The color and flavor that the malts provided was easily noticeable – a good thing to remember. The next time I cut the amount of red malt we use in the simmering rye berry scald for 100% whole rye pumpernickel…. Lucy can bite me on the ankle.

We understand why Josh likes this bread so much – it is terrific in either version we baked and both will be the perfect foil for tonight’s Valentine Day Cioppino.  Lucy says happy Valentine to Max and his cats I say happy Valentine’s Day to all.

Lucy’s Sour 50% Whole Grain Take on  Josh’s Latest Version of Pane Maggiore

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

5

0

0

5

0.75%

Rye 28% Extraction

0

20

0

20

3.02%

Wheat 28% Extraction

10

0

40

50

7.55%

Water

10

20

40

70

10.57%

Total

25

40

80

145

21.92%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

72.5

10.94%

 

 

 

Water

72.5

10.94%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

11.65%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Rye

100

15.09%

 

 

 

Whole Wheat

100

15.09%

 

 

 

AP

390

58.87%

 

 

 

Dough Flour

590

89.06%

 

 

 

 

 

 

 

 

 

Salt

12

1.81%

 

 

 

Potato Water 250, Water

500

75.47%

 

 

 

Dough Hydration

84.75%

 

 

 

 

 

 

 

 

 

 

Total Flour

663

100.00%

 

 

 

Potato Water 250, Water

572.5

 

 

 

 

Total Hydration

86.42%

 

 

 

 

Whole Grain  %

49.43%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,247

 

 

 

 

 

Lucy’s Less Whole Grain and Less Sour Version  of Josh’s Maggiore

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

5

0

0

5

1.08%

Wheat 78% Exraction

10

20

30

60

12.94%

Water

10

20

30

60

12.94%

Total

25

40

60

125

27.02%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

62.5

13.48%

 

 

 

Water

62.5

13.48%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

14.65%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

78% Extraction Wheat

122

26.32%

 

 

 

Whole Rye

34

7.34%

 

 

 

Whole Wheat

150

32.36%

 

 

 

AP

95

20.50%

 

 

 

Dough Flour

401

86.52%

 

 

 

 

 

 

 

 

 

Salt

9

1.94%

 

 

 

Water

320

69.04%

 

 

 

Dough Hydration

79.80%

 

 

 

 

 

 

 

 

 

 

Total Flour

464

100.00%

 

 

 

Water

383

 

 

 

 

T. Dough Hydration

82.52%

 

 

 

 

Whole Grain %

41.10%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

80.10%

 

 

 

 

Total Weight

869

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

2

0.43%

 

 

 

Red Rye Malt

2

0.43%

 

 

 

VW Gluten

10

2.16%

 

 

 

Total

14

3.02%

 

 

 

 

dabrownman's picture
dabrownman

This bread is a different version of a formula that Lucy dreamt up back last May that we liked very much and can be found  here: 

http://www.thefreshloaf.com/node/33480/dark-russian-jewish-deli-rye-porter-onion-sprouts-and-aromatic-seeds

 

We dropped; the rye spouts, cocoa and instant coffee, 6 grain cereal whole oat and white malt completely while adding; whole wheat, rolled oats, prunes, chia seeds and expensive mixed nuts (pecan, Brazil, hazelnut and almond).  The toadies changed in that they had; wheat and oat bran, wheat germ, 6 grain cereal and quinoa in them this time and the whole grain was dropped for 60% to 50%.


We upped the aromatic seeds this time too because they were too subtle last time and we have grown to like them more too.  Lucy hates just about everything bread wise except pumpernickel it seems but, she was at the Vet getting her teeth cleaned and one extracted - poor thing.  Thankfully, she whipped this formula up for me before she went to Apprentice Painville – poor thing.

 

Since we decided to do a longer retard of the dough than normal we cut the starter to 10 g, from out 15 gram normal for this size of bread  and the levain amount was cut to 13% of the flour and water total in the dough instead of our normal 20%.  This should allow us to get an 18 hour final proof retard in the fridge without over proofing - also the reason we dropped the white malt in trying to slow things down.

 

We built the levain as per our usual of late, 3 4 hour stages and refrigerating it for 24 hours after the 3rd stage feeding when it had risen 25%.   We took it out of the fridge to finish its doubling in volume.

 

While the levain as doing its final rise on the heating pad we autolysed the rest of the wet and dry with the exception of the prunes, nuts, salt and aromatic seeds and put it on the heating pad to keep warm for 2 hours.

 

Once the salt and levain was added to the autolyse we did 10minutes of slap and folds of 7, 2 and 1 minutes with 15 minutes.  We than did 3 sets of stretch and folds to get all the add its incorporated. All the slapping, stretching and folding was done on 15 minute intervals where the dough was left on the counter covered by a stainless steel mixing bowl.

 

Once the gluten development was finished, we all owed the dough to ferment in the bowl on the heating pad for 1 1/2 hours before pre-shaping and shaping into a longish batard and placing it in a basket lined with a rice floured kitchen tea towel.  It was immediately bagged and refrigerated 30 minutes later for 18 hours.

 

It proofed to 90% in the fridge and would be ready to bake after sitting on the counter for an hour and half, so we fired up BOB (odd name for Big Old Betsy) to 550 F 40 minutes unto that warm up   Last time we proofed and baked this bread in a cold enameled DO but this time we decided to bake it on a stone since it got too big for the Romertopf.

 

This one is too long for the 16 round stone and almost too big for the rectangular stone. We had to slide it in on a 45 degree angle after un-molding it onto parchment paper on a peel, also on a 45 degree angle, we slashed it with a serrated tomato knife.

 

Mega Steam was provided with a Pyrex pan half full of water and lava rocks on the lower rack with the baking stone right above and the other stone sandwiching the bread.  We baked the bread for 12 minutes with steam - minutes  at 500 F and 8 at 475 F.

 

Once the steam came out we continued baking at 427 F – fan on this time.  In 15 minutes the bread was done, reading 205 F on the inside.  We did rotate it on the stone every 5 minutes to ensure equal baking on the various 45 degree angles.

 

The crust browned up well as it bloomed and sprang while the kitchen smelled terrific.  The crumb was less open than we thought it would be but light soft and moist for a loaf with so much stuff inside.  The subtle aromatic seeds were especially nice and the nuts a fine addition.  Overall it is a nice looking loaf inside and out as well as a fine tasting one and guaranteed you won't find one on sale anywhere:-)  It made a fine pastrami, Munster and Dijon Sandwich with and apple, green bean, asparagus, broccoli, Brussels sprout and Mexican grey squash, blue and Camembert cheeses salad, carrot coins sweet and Yukon Gold potato wedges. - delicious!

 

Thanks to Mini Oven and hanseata (Karin) for the rye, nuts and aromatic seeds and to janetcook for the corn. These three Baking Ladies inspiration for this bread according to Lucy who is in bad shape after yesterday’s ordeal.

 

Formula

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

WW, Spelt & RyeSD Starter

10

0

0

10

1.64%

Dark Rye

10

20

40

70

11.49%

Water

10

20

40

70

11.49%

Total

30

40

80

150

24.67%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Dark Rye Flour

75

12.32%

 

 

 

Water

75

12.32%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.16%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Dark rye

185

30.38%

 

 

 

Rolled Oat

10

1.64%

 

 

 

Potato Flakes

10

1.64%

 

 

 

Coarse Yellow Corn Grits

10

1.64%

 

 

 

Whole Wheat

25

4.11%

 

 

 

AP

294

48.28%

 

 

 

Dough Flour

534

87.68%

 

 

 

 

 

 

 

 

 

Salt

11

1.81%

 

 

 

Porter 355 & Onion Water 92

447

73.40%

 

 

 

Dough Hydration

83.71%

 

 

 

 

 

 

 

 

 

 

Total Flour

609

100.00%

 

 

 

Onion Soaker 75, Porter 370 & Water 75

522

 

 

 

 

T. Dough Hydration

85.71%

 

 

 

 

Whole Grain %

49.75%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

83.05%

 

 

 

 

Total Weight

1,475

2.76

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Toadies

10

1.64%

 

 

 

Honey

14

2.30%

 

 

 

Prunes

100

16.42%

 

 

 

Red Rye Malt

8

1.31%

 

 

 

Chia Seeds

17

2.79%

 

 

 

Anise, Coriander, Fennel

8

1.31%

 

 

 

Caraway

8

1.31%

 

 

 

Pecan, Walnut, Hazelnut, Brazil

150

24.63%

 

 

 

VW Gluten

10

1.64%

 

 

 

Dried Minced Onion

8

1.31%

 

 

 

Total

333

54.68%

 

 

 

 

 

 

 

 

 

Weight of rehydrated onions was 18 g

 

 

 

 

 

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

2014 Dabrownman’s TFL Blog Index

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

2013 The Fresh Loaf Dabrownman’s Blog

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

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

1/5/2013 - 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 The Fresh Loaf Dabrownman’s Blog

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

dabrownman's picture
dabrownman

It seems every year we have BBQ ribs for Super Bowl Sunday.  Some times we have these ribs, without the bones, on pizza showing how sick some folks can be when pressed or just left alone to their fate.  This year it is just smoked baby back ribs, potato salad, Cole slaw and brewskies.

 

In KCMO where I came from, The finest BBQ is served with Wonder Bread.  As hard as we try, even home made Yeast Water Japanese Water Roux Pain de Mie cannot duplicate this white bread adequately.   But, we still need a white bread for the BBQ so we came up with this one.

 

Since this is a one day affair, not including the SD levain build, where the dough is not retarded, the sour was weaker than out usual efforts.  But, we did refrigerate the levain overnight once the levain had risen 25% after the 3rd stage feeding to help the sour.  We also put all the whole grains in the levain to get them as wet for as long as possible.

 

We added in some home milled multi-grains and ground flax, sesame and chia seeds to improve the flavor some, put some specks of color in the crumb and make the bread a little mire healthy.  The whole multigrain mix was rye, spelt, Kamut and wheat.

 

We did a 30 minute autolyse and sprinkled the salt on top.  We used our usual 3 set of slap and folds of 6, 2 and 1 minutes done 15 minutes apart followed by 3 sets of stretch and folds, from the cardinal compass points, also on 15 minute intervals where the ground seeds were incorporated on the first one.

 

After 30 minute ferment we shaped the dough and 10 minutes later final shaped the dough into a ball and placed it into a nonstick sprayed and rice floured cereal bowl, seams side down, so we could bake the bread seam side up without slashing it.

 

The bread was slightly over proofed so it only cracked a little bit when put in to the 500 F mini oven covered by a stainless steel mixing bowl acting as a cloche.   We forgot to turn the oven down so, after 10 minutes, we removed the stainless cover and turned the oven down to 425 F convection this time.

 

5 minutes later rotated the bread 180 degrees and moved the bread up to the middle level from the bottom since the top was too far from the heating coils to brown as well as it should. 5 minute later we rotated it a\gain and then 5 minutes later it was deemed done with the inside temperature at 207 F.

 

The crust did finally brown well but the blisters the mini oven is famous for with retarded loaves under Sylvia’s mega steaming cups were missing.  The crust came out crisp but went soft.  The crumb was medium open, glossy, soft and moist with little black and brown flax and chia specks.

 

The taste was mildly sour and the flavor is not as deep as bread with more whole grains and flavorful add ins.  It really would have benefited with a dose of Toadies for sure.  As it is, you would have to say it is a slightly more flavorful SFSD with some specks in the crumb that will be a fine white bread for the Sunday BBQ.  It made some good toast for breakfast with butter and home made blackberry / strawberry combo jam this morning too. 

    

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

6.56%

Whole Multigrain Mix

8

12

20

40

13.11%

Water

8

12

20

40

13.11%

Total

36

24

40

100

32.79%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

50

16.39%

 

 

 

Sprout Soaker Water

50

16.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

17.99%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

235

77.05%

 

 

 

Potato Flakes

10

3.28%

 

 

 

Dough Flour

255

83.61%

 

 

 

 

 

 

 

 

 

Salt

6

1.97%

 

 

 

Water

180

59.02%

 

 

 

Dough Hydration

70.59%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

75.41%

 

 

 

 

 

 

 

 

 

 

Total Flour

305

100.00%

 

 

 

Water

230

75.41%

 

 

 

 

 

 

 

 

 

% Whole Grain

16.08%

 

 

 

 

 

 

 

 

 

 

Total Weight

556

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Groiund Flax, Sesame & Chia

15

4.92%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: Kamut, spelt, rye & wheat 

 

 

 

 

dabrownman's picture
dabrownman

Lucy figured it was time to get back to baking the kind of bread that she likes but I reminded her we still have a couple of half loaves of SD pumpernickel in the freezer along with some white breads and who knows what else.

 

So we compromised by baking one of my favorite kind of breads - even though I like them all.  This one is a 60% mix of 8 whole grains, sourdough, has oat and potato in it along with home made red and white malts and sprouts, honey, pumpkin, sunflower, flax and sesame seeds.   The liquid is a mix of excess sprout soaker water but mainly yogurt whey.

 

Even though rye chits in 24 hours, the rest of the grains take 48 hours to chit when making sprouts so you need to start the sprouting at the same time as the SD levain if you want to have it ready when you mix the dough 48 hours later if you want to refrigerate the levain for 24 hours after the 3rd stage feeding.

 

We always have yogurt whey on hand since we regularly make our own but if you buy a quart of the cheapest plain yogurt at the store and drain it in the fridge for 4 hours, through a colander with a sheet of paper towel in the bottom, you will make really expensive Greek yogurt and have whey for your bread too.  A twofer if there ever was one.

 

Per our new normal using a heating pad in the winter, we made the SD levain over 3 stages from our whole multigrain 66% starter that had been undisturbed for 4 weeks in the fridge getting sourer by the day in the cold.  The first stage was 3 hours where it rose 25% and the 2nd stage was right at 4 hours before it doubled.

 

We then fed it the 3rd time and after it rose 25% after about an hour we then refrigerated it for 24 hours.  The next day it was placed back on the heating pad and allowed to double, which took about 3 hour,s while we autolysed the rest of the dry, less the seeds and salt.  We held back little bit of whey to dissolve the salt to add in later.

 

After out last bake that was too wet and the dough spread, we decided that this bread would be better at 81% hydration including the add ins.  After everything was mixed we let it sit for half and hour.  The dough certainly felt and performed better that the last bake and was still wet enough to do the 3 sets of slap and folds of 8, 1.and 1minutes  without difficulty.

 

3 sets of stretch and folds were done on 20 minute intervals where the ground sesame and flax, pumpkin and sunflower and sprouts were incorporated on the first 3 and evenly distributed by the 4th one.  Once everything was in the dough, we shaped it in to a ball and put it in the fridge for a 12 hour retard in bulk like Ian or Peter Reinhart would do.

 

By the next morning it had doubled in the fridge and we put the dough on the heating pad to warm up for 1 ½ hours before shaping it into a boule and putting it seam side down in a rice floured basket to final proof so that we could bake it upside down with out slashing and letting the bread crack at the seams as it sprang in the oven.

 

Yes ,it's a BLT - very special since we only have a couple a year.

After 1 3/4 hours we fired up Big Old Betsy and let it hit 500 F and stay there for 20 minutes to let the top and bottom stones catch up.  This time we decided to bake this bread on the bottom stone while covering it with or Goodwill $1 aluminum Dutch oven bottom as a cloche.

 

As soon as the bread was overturned onto parchment on a peel and slid into the oven and covered with hot preheated cloche, the temperature was turned down to 475 F for the 18 minutes the bread was steamed with its own steam.

 

Once the lid came off, the oven was turned down to 425 F convection this time and the inside hit 203 F right at 12 minutes later when the oven was turned off.  Total baking time was 30 minutes for this smallish loaf. 

 

Once the bread hit 205 F we opened the door of the oven, leaving it ajar and let bread sit on the hot stone till the bread hit 207 F on the inside when it was removed to the cooling rack.  It sprang and browned very well and cracked handsomely.  The crust was very crunchy when it came out of the oven too.  The crumb was fairly open for a bread so high in whole grains, sprouts and seeds.  It was a medium well for sour because of the whey and there are lots of bits in the crumb.  The crust stayed a little crisp and was boldly baked just the way we like it.  Between the fine flavor of the crust and crumb that is nutty, tangy and deep, there isn't much not to like about this fine bread.  It would be a fine candidate for Lucy's DaPumperizing method.

 

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

20

0

0

20

5.73%

Whole Multigrain Mix

16

24

40

80

22.92%

Water

16

24

40

80

22.92%

Total

52

48

80

180

51.58%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multigrain Mix

90

25.79%

 

 

 

Sprout Soaker Water

90

25.79%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

21.40%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

130

37.25%

 

 

 

Potato Flakes

12

3.44%

 

 

 

Whole Multigrain Mix

117

33.52%

 

 

 

Dough Flour

259

74.21%

 

 

 

 

 

 

 

 

 

Salt

7

2.01%

 

 

 

Yogurt Whey

200

57.31%

 

 

 

Dough Hydration

77.22%

 

 

 

 

 

 

 

 

 

 

Dough Hydration w/ starter

83.09%

 

 

 

 

 

 

 

 

 

 

Total Flour

349

100.00%

 

 

 

Soaker Water 82 & Whey

290

83.09%

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

81.31%

 

 

 

 

% Whole Grain

60.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

841

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Honey

12

3.44%

 

 

 

White Malt

3

0.86%

 

 

 

Red Malt

3

0.86%

 

 

 

Pumpkin & Sunflower Seeds

40

11.46%

 

 

 

G. Flax, G Sesame Seed

25

7.16%

 

 

 

VW Gluten

12

3.44%

 

 

 

Total

95

27.22%

 

 

 

 

 

 

 

 

 

Sprouts

 

%

 

 

 

Whole Multigrain Berries

100

28.65%

 

 

 

 

 

 

 

 

 

Whole Mulitgrain Mix is: barley, emmer, Kamut,

 

 

 

spelt, rye, oat, buckwheat and wheat

 

 

 

 

 

 

 

 

 

 

60% whole grain does not include the whole

 

 

 

grain soaker.  It is 70% with the soalker.

 

 

 

 

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