The Fresh Loaf

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dabrownman

Lucy went back to a more simple recipe this week that had some overlooked ingredients of late hoping to take her sprouted grains baking in another direction.  As it turned out, the only ingredient we don’t use often in this bake was the hazelnuts – the 2nd most overlooked nut in breads after pistachios.

 

It is such a hassle cracking both for breads and I do admit that Lucy is pretty lazy but still, we should try them in bread more often.  The simple part pf this bread was that there were only 2 sprouted grains used and only 2 total for this bread – a new leaf being turned over perhaps? Probably not .

 

Per our usual we chucked the sifted out bran from the sprouted grain flour into the levain but only for the 3rd build.  It turned out that the 25 week retarded rye sour starter was not only the last of that vintage but also very week and it has been cold at 65 F in the kitchen..

 

We noticed that it was a little slow last week but had another batch of rye sour that had been retarded 12 weeks ready to go so we put some of that in for the 3rd build as well and upped the time for the 3rd build from 4 to 8 hours making the total levain build 16 hours.  All the builds were done on a heating pad because of the cold . 

 

Because we got a late start with the levain due to not getting the sprouting started on time we didn’t have any time to retard the built levain like we normally would.  We also noted that the sprouting took 20% more time due to the cold too. 

 

Since we were short on time and it was colder we upped the pre-fermented flout 40% for this weeks bake to get a bit more sour and speed since the bulk ferment in the fridge was going to be cut from 21 to 14 hours – no sense sacrificing sour for less time if it can be helped.

 

We did out usual 1 hour autolyse of the dough flour and water with the pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix we did 4 sets of 30 slap and folds on 30 minute intervals and 2 sets of 4 stretch and folds on 45 minute intervals where the nuts and seeds were incorporated on the first set of stretch and folds.

 

Once the last stretch and folds were done we formed a boule with stretch and folds and put the dough in an oil lined stainless bowl and covered in plastic wrap for a 1 hour bulk ferment on the counter on a heating pad before being placed into the fridge for the 14 hour retard.

 

Once the dough came out of the fridge we let in warm up on the heating pas for 2 hours flipping it over once before pre-shaping and final shaping into a batard and being placed into a rice floured, cloth lined basket for a 2 hour final proof in a trash can liner on the heating pad.

Squash pie with media Creama.

The dough was un-molded onto parchment on a peel slashed 3 times and slid onto the bottom stone at 450 F with mega steam for 15 minutes of steam.  Once the steam came out we turned the oven down to 425 F convection this time and continued baking for 15 more minutes until the bread thumped done.

 

Sourdough English Muffin, Swiss Cheese, Egg and Sausage Sandwich.

It sprang and bloomed well and browned up nicely after the steam came out to the lovely yellowish, brown color only durum, in this case Kamut, can give you.  It is a nice looking loaf of bread.  Can’t wait to see then inside and taste this bread – but it ahs to cool first.

 

For a 50% whole grain bread with this many add ins, the crumb came out very open, glossy, soft and moist.  A real rt to say the least.  It was sour yet full flavored because of the sprouted flour, seeds and nuts .  This will make a great sandwich bread sometime tomorrow!.  Our daughter got engaged last weekend and with Thanksgiving coming up this next week we will be busy.Lucy and i send out best to you and yours.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

25 Week Retarded Rye Sour

11

0

0

11

2.45%

12 Week Retarded Rye Sour

 

 

11

11

2.45%

Whole Rye

11

0

0

11

2.45%

22 % Ext. Sprouted Kamut and Wheat

0

0

44

44

9.79%

LaFama AP

0

22

0

22

4.89%

Water

11

22

44

77

17.13%

Total

33

44

99

176

39.15%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

82.5

18.35%

 

 

 

Water

82.5

18.35%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

208

46.27%

 

 

 

78% Extraction Sprouted Kamut and Wheat

159

35.37%

 

 

 

Total Dough Flour

367

81.65%

 

 

 

 

 

 

 

 

 

Salt

9

2.00%

 

 

 

Water

275

61.18%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.93%

 

 

 

 

Total Flour w/ Starter

449.5

 

 

 

 

Water

357.5

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Filberts

80

17.80%

 

 

 

Squash Seeds

70

15.57%

 

 

 

Total Add Ins

150

33.37%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.53%

 

 

 

 

Total Weight

1,016

 

 

 

 

% Whole & Sprouted Grain

50.06%

 

 

 

 

 

 Don't forget a salad with those smoked ribs and chicken thighs

 Here is the whole Pumpkin Pie as it came out of the oven!

 

dabrownman's picture
dabrownman

Old school NY bagels  https://www.youtube.com/watch?v=p_xTIrT_aiI&feature=youtu.be

One of our favorite things to do with bread is to make them the ‘old school’ way.  You can bread using sourdough made from scratch for that bake like a pumpernickel or you can use an old school method not used much anymore too.  Another fun thing about bread is to take old school and make it current and edgy.

 

That is what these bagels are all about.  They are made the way they once were, are smaller than the monster cake bagels so popular today.  They are healthy with over 50% whole grains most - of them sprouted.

 

They have the 4 ancient whole grains too:  Kamut, spelt, emmer and einkorn along with oat, wheat, rye and barley.  Some new, including yeast water, to go with the old makes for an old school bagel that you couldn’t get way back when or even now if you don’t make then yourself .

 

The 2 levains were built on a heating pad separately over (3) 4 hour stages and then retarded for 24 hours.  The YW levain was built with the whole emmer and einkorn non-sprouted grains and is perfect for opening a dense crumb and cutting the sour a bit.  The SD levain was made from 10 g of 24 week retarded rye starter and was fed the 20% hard bits from the sprouted 6 other whole grains.

 

Bagels require a different method than most other non enriched breads.  It is too stiff to knead properly in my KA and slap and folds are out of the question.  Normally, a white bagel recipe might come in at 53% hydration but since these had over 50% whole grains we upped the hydration to near 60% which still felt just aas stiff an white bagel recipe.

 

Since most of the water is in the dual levains there isn’t enough to properly hydrate the dough for an autolyse.  So we added the levains, after they had warmed up for 2 hours on the heating pad, to the dough flour, barley malt syrup and dough water.  We mixed it into a ball and then sprinkled the pink Himalayan sea salt on top and let the dough rest for 30 minutes.

 

This gets the fermentation process going pretty fast with the salt not in the nix. Once the salt gets mixed in we did 8 minutes of old school kneading by hand.  Thos is the only bread we still use this old school kneading method to develop the gluten,  After a 30 minute rest  we did 2 more minutes of kneading and then let the dough rest for 30 more minutes.

 

We then portioned out the dough into 6 equal weights and formed a tapered rope like a baguette for each and let them rest for 10 minutes under a damp towel before forming the bagel over the knuckles the old school way.  Each bagel was placed on a corn meal dusted piece of parchment paper on a baking tray.

 

We then bagged the bagels in a trash can liner and left them on the heating pad to ferment for an hour before placing the bag in the fridge for an 18 hour retard.   Once the bagels came out of the fridge we put the bag on the heating pad for 2 hours to finish proofing before placing them in near boiling water.

 

The water had a tablespoon of baking soda, 1T of barley malt syrup and 1/2 T of molasses in it to mimic lye.  We soaked the bagels for 30 seconds each side in the water before placing them round side down on a kitchen  towel and then into the seed mix to coat.

 

Don't forget the SD biscuits and the grilled salmon dinner.

After coating the bagels with mix of black and white sesame, black and white  poppy with caraway, basil and oregano seeds and Kosher salt, they went back onto the parchment on a baking tray and then into the 425 F preheated oven with Mega Steam for 8 minutes of steam.  Once the steam came out the temperature was turned down to 400 F convection this time  - for 10 more minutes of baking before being removed to the cooling rack.

 

Or the apple crisp

The bagels puffed themselves up in the heat and browned well enough.  The bagels came u out NY style with a thin, crispy crust while the crumb was fairly open but all chewy in the wonderful way only a bagel can provide.

 

Best of all these were the best tasting bagels I’ve ever made and that is saying something. The perfect mach of old and new that is hearty, healthy and nutritious.  Just great, even un-toasted with a schmear and Nova Lox for lunch – yummy!  

And then there is Lucy's salad

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

24 Week Retarded Rye Sour

10

0

0

10

2.17%

20% Extraction Sprouted 6 Grain

8

16

32

56

12.17%

Whole Emmer and Einkorn

9

18

36

63

13.70%

Water & YW 50/50

17

34

68

119

25.87%

Total

44

68

136

248

53.91%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Emmer & Einkorn & 20% Ext Sprouted Bran

124

26.96%

 

 

 

Water & YW 50/50

124

26.96%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Prefermented  Flour

26.96%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain

122

26.52%

 

 

 

Winco Hi Gluten

214

46.52%

 

 

 

Total Dough Flour

336

73.04%

 

 

 

 

 

 

 

 

 

Salt

9

1.96%

 

 

 

Dough Water

145

31.52%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

460

 

 

 

 

Water

269

 

 

 

 

Barley Malt Syrup

10

2.17%

 

 

 

 

 

 

 

 

 

Hydration with Starters

59.57%

 

 

 

 

Total Weight

748

6 @ 125

 

 

 

 

 

 

 

 

 

% Whole & Sprouted Grain

53.48%

 

 

 

 

 

 

 

 

 

 

Sprouted 6 grains used were spelt

 

 

 

 

 

wheat, rye, Kamut, oat and barley

 

 

 

 

 

 

dabrownman's picture
dabrownman

Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product.  He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.

 

Gravy Bran Soaker

His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.

 

Bran Soaker, (bran part is dark) and flour autolyse.

Last week’s Super Sour Bran Soaker Bake used water at 105 F fr the soaker, so this week we upped the temperature to right below boiling.  The difference was huge to say the least.  Last week, even after soaking overnight in the fridge, the soaker's bran solids separated easy from the water allowing the soaker to be easily strained to get the solids out

 

This week’s bran soaker set up like thick gravy and getting the solids out at room temperature was difficult with the entire 47 g of bran gelatinized by the heat.  I did get enough thick liquid out for the levain build but the rest was like gravy once it was the fridge overnight.

 

Luckily, I had calculated the bran liquid needed for the levain and dough and added 50 g to that assuming that the bran would soak up at least its own weigh.  I had planned on tossing the bran like last week but this wasn’t possible so it ended up in the autolyse making this bread a real 52% whole sprouted 6 grain one as opposed to one where 30% of the flour was made up of 80% extraction 5 grain.

 

We also used Winco high gluten for the rest of the flour this week where last week we used LaFama AP  The rest of the methods were the same except this week we did a shaped proof of 18 hours instead of 21 hours.  Since it was so cold in the kitchen this week, it was 46 F last night and only 67 F today, we let the dough finish proofing on the counter for 5 hours and it still didn’t move much!

 

We didn’t get as much spring and bloom as last week which I chalk u to the higher bran and whole grain amount in this week’s bake but it browned well and blistered like crazy for some reason. 

 

We will have to see how the crumb and sour came out with this version of the Bran Soaker Super Sour Experiment.  The crumb came out very moist and open.  The best part is that is was even more sour than last Friday's bake.  We like this bread and can't wait to wolf it down with something smoked in between.  I think the crumb was more open than last week which had no whole grain in it with the bran sifted out.. It was almost too open for my sandwich fetish.      .

 

The yeasted hamburger buns were based on the ones found posted on the the Fresh Loaf with a link here.  http://www.thekitchn.com/how-to-make-your-own-hamburger-153290  Wemade some changes though.  First off, we used 3/4 C of non fat milk and 1/4 c of buttermilk in place of the 1/2 C water and1/2 C of some kind of milk.  We also used 30% of 80% extraction 6 grains made up of barley, spelt, rye, wheat, Kamut and emmer.

 

We used IDY instead of ADY but the amount was cut in half to 1/2 T.  We also brushed the buns with non fat milk when they came out of the oven to keep them soft.  We also baked these for 18 minutes with the last 3 at 425 F convection, instead of 375 F regular bake, to make sure they browned up well.  They sprang and browned well and shoud make for a nice cover for out monthly hamburger dinner tonight

 

Yummy Buns!  the crumb was soft moist and way more open than a store bought ones,.

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

12 Week Retarded Rye Sour

10

0

0

10

2.12%

80% Ext. Sprouted 6 grain & Winco HG

10

20

30

60

12.71%

20% Ext. Sprouted 6 Grain Soaker Water

60

0

0

60

12.71%

Total

70

20

30

120

27.54%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Ext. Sprouted 6 grain & Winco HG

65

13.77%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

65

13.77%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

13.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain & LaFama AP

360

76.27%

 

 

 

 

 

 

 

 

 

Salt

9

1.91%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

288

61.02%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

472

 

 

 

 

Water

353

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

74.79%

 

 

 

 

Total Weight

881

 

 

 

 

 

 

 

 

 

 

20% Extraction Sprouted 6 Grain Bran

47

9.96%

 

 

 

% Whole Grain

52.33%

 

 

 

 

 

 

 

 

 

 

There were 47g of 20% extraction Sprouted 6 grains used

 

 

 

in the soaker including emmer, spelt,  wheat, rye, Kamut and barley

 

 

The 20 %extraction hard bits were soaked in 350 g boiling  water, 

 

 

The soaker water was used for the levain build and the dough water

 

 

 

 

 

 

 

 

The dough flour was the 80 % extractiomn sprouted 5 grain and

 

 

 

And Winco high gluten flour 50/50

 

 

 

 

 

 

 

 

 

 

 

The 47 g of sprouted bran used in the soaker was strained out and 

 

 

added back into the mix during the first stretch and fold.

 

 

 

 

Lucy sya don't forget that salad with all that bread and here is the little baby 

dabrownman's picture
dabrownman

Lucy’s recent methods for spouted sourdough breads of 30-100% whole and sprouted flour have used the bran to feed a small amount of long retarded rye starter to make a 3 stage levain that is then retarded for 24 hours.

 

It always amazes me how much the acid in the levain bleaches out the flour color.

One of the things we have notices is that the bran is much softer when it is wet the longest and subject to the acid of the levain.  The crumb was a bit more open and softer as a result. The other thing we noticed was that the bread seemed bit more sour tome but this was harder to tell.  Since all of our beads are a bit more sour than the average sourdough.

 

Another Fresh Lofian; Doc. Dough; who is also a bit of mad scientist like me except he actually knows something about science, has access to the equipment needed to test the pH and TTA of starters, levains dough and baked bread.  He has been running experiments and tests to determine what the real effect of bran has on acid production of starters, levain and dough.

 

From what I can gather, he first set up a baseline for his favorite white sourdough bread using his white starter, levain, dough and finished bread.  What he then did, and I’m sure he will one day explain it more completely and in depth himself to TFL community, was to take wheat bran and soak it in warm / hot water for several hours and then sift out the bran and then use that water to build his white levain to see if there is anything water soluble in bran that would contribute to more acid production, lower pH and higher TTA in the levain,  dough and resulting baked bread.

 

When he told me about his plans I was amazed at how insightful he was to get into this issue with the tools necessary to quantify the effects from a scientific base of his own white sourdough bread.  There are some really smart people in TFL community.  When I saw his preliminary and limited results I was even more blown away.

 

It seems there is a direct, linear relationship and link between what ever is water soluble in bran and an increased acid production in the levain and dough and the resulting bread TTA is also much higher meaning a more sour bread results.  I find this amazing.  I always thought there was something in bran that stimulated more acid production and better tasting bread and this work by Doc.Dough seems to point to the fact that this might really be correct.

 

Basically what we are talking about are enzymes, minerals and vitamins that are released into a water solution from bran.  We know some are water soluble but others need a weak acid to be released.  We also know that warm temperatures really get the enzymes active, cold temperatures slow then down and but high temperatures will denature them completely – sounds just like LAB and yeast to me. Here is a link that explains much of the science.

  http://www.classofoods.com/page1_7.HTML

 

So for this week’s bake Lucy came up with a white sourdough bread experiment that was based on Doc.Doughs work to see if we could taste the difference this process might lend to white SD bread.  This is totally subjective and non scientific but she picked a recipe that we have made enough to know what it usually tastes like if we remember correctly.

 

e used 40% whole and sprouted 5 grain flour 50/50 by weight consisting of rye, pelt Kamut, barley and wheat.  The 20% extraction hard bits were soaked for 6 hours in 105 F water.  The quatity of water used for the soaking was 75% hydration for the entire dough plus the weight of the bran which was 50 g.

 

So, the 50 g of bran was soaked in 430 g of water.  This would give us enough soaker water for the 3 stage levain build at 100% hydration plus give us the required dough liquid.  Before the soaker was used it was stirred and then run through the same sifter used to do the initial flour extraction to get just the water and small soluble bits.  Any bran caught in the sieve was returned to the soaker water.

 

We did every thing we normally do as far as levain, dough and bake goes but, since the bran was being sifted out to get the liquid, no bran was in the bread like it normally would be – just the water soluble portion if the bran was used.

 

We did our usual 3 stage levain build over 12 hours and then retarded it for 24 hours.  We autolysed the 80% extraction sprouted and whole flour with the LaFama AP for 1 1/2 hours with the pink Himalayan sea salt sprinkled on top.

I'm liking that miso curry soup. 

Once the warmed up levain hit the mix we did out usual 3 sets of slap and folds of 30. 8 and 8 slaps on 30 minute intervals with 2 sets of 4 stretch and folds on 45 minute intervals before being placed into the fridge for a 21 hour cold retard.

 

It seems we have grilled sockeye salmon once a week.  It is for sure my wife's favorite.

We did a quick pre-shape as soon as the dough came out of the fridge and then did a final shape into a boule 1 hour later.  It was placed seam side up in a rice floured basket for a final proof to 50%.  The dough was un-molded onto parchment, on a peel, slashed tic – tac-toe style before hitting the 425 F heat of the oven in a preheated combo cooker.

 

After 20 minutes of steam the boule had bloomed and blistered beautifully and then 20 minutes of  425 F convection heat with the lid off browned it nicely.  We will have to see how the crumb came out later.  The crumb came out glossy,open and moist.  It was more sour than our usual 80% extraction bread and points to the promise of Doc.Dough's data that clearly shows bran soaked in hot water and then removed and the soaker water used in the levain and dough make for a measured lower greater TTA in the finished bread.  So if your white bread is not sour enough and you don't like bran and a smaller crumb,  This technique is for you.   The 80% extraction sprouted and non sprouted grains still give this bread some bran and the flavor of a whole grain 40% portioned bread is still there.  We like this one a lot.  Thanks to Doc.Dough for all of his fine work with these soakers and a new  bread technique to bring out the flavor and the sour in sourdough.

 

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Sour

10

0

0

10

1.95%

80% Whole & Sprouted Ext & LaFama AP

10

20

57

87

16.99%

20% Extraction Soaker Water

10

20

57

87

16.99%

Total

20

40

114

174

35.94%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Whole & Sprouted Ext & LaFama AP

92

17.97%

 

 

 

20% Extraction Soaker Water

92

17.97%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

17.97%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Extraction & LaFama AP Mix

420

82.03%

 

 

 

Total Dough Flour

420

82.03%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

20% Extraction Soaker Water

294

57.42%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

512

 

 

 

 

20% Extraction Whole And Sprouted Grain Soaker Water

386

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.39%

 

 

 

 

Total Weight

908

 

 

 

 

 

 

 

 

 

 

There were 49 g of 20% Extraction Spruted and non sprouted

 

 

 

50/50 each of bran sifted from 5 fresh gtains including spelt,

 

 

 

wheat, ryr, Kamut and Barley soaked in 400 g of water

 

 

 

 

for the liquid used in the levain and bread.

 

 

 

 

 

 

 

 

 

 

 

The dough flour was the 80 % extraction whole and

 

 

 

 

sprouted grains with Lafama AP 50/50 - 210 g Each

 

 

 

 

 

 

dabrownman's picture
dabrownman

This week I was going to try to explain Lucy’s plan to save all of us from the Sun going naturally smoking hot  in 500,000 years and toasting us into wishing we were pop tarts instead of lazy.  But, things happen, and we are off on another totally different track.  Let’s face it 500,000 years is a ways off so we can concentrate on something else a little more pressing.... like human caused, global warming – even if it is totally fake or not.

 

No that’s not it either, even though it is more pressing like fake documents being used to work illegally the USA by stealing someone else’s identity to do so ..

 

No….but it is a fact that I was reminded twice by other Fresh Lofians this past week, that it is time to make this year’s Holiday Fruit Cake so it can get properly snockered by the time the holidays roll around and cause extreme global warming just for the baking of such snockerd things.

 

Now is the time to consider getting your own experienced, German, Baking Apprentice 2nd Class because mine put the fruits to snockering a year ago and you could have had it done for you too :-)

 

Once the levain is built, in this case a sprouted 12 grain one with a bit of 9 week retarded starter, over one 12 hour stage, the recipe gets real simple – a basic measure, dump and stir – no gluten development and a 6 hour sort of proof in the ceramic baking dish before baking off at 300 F for 2 hours.  It smelled terrific as it baked but what cake full of snockerd fruit doesn’t .

 

This is the 3rd integration of Holiday Fruit Cakes baked in the style of the Gold Rush Days in San Francisco in 1849.  Some are sweeter or less so, some have less snockered fruit, some are not 100% whole grain like this one.  One of them will change you mind about fruit cake if you were one to shun the stuff in the past.  Home made makes all the differenceWe have to wait on the crumb shot for as long as i can stand it...

Well we made it overnight and few hours.  But then collapsed into a Fruit. Cake Coma!  Delicious!

 

 

 

Build 1

Total

%

 Rye Sour - 9 Weeks Retarded

5

5

3.24%

Sprouted 24% Extraction 12 Grain

37

37

23.95%

Yeast Water

37

37

23.95%

Total

79

79

51.13%

 

 

 

 

Levain % of Total

7.25%

 

 

 

 

 

 

Dough Flour

 

%

 

Multi-grain Whole Grain Mix

115

74.43%

 

Dough Flour

115

74.43%

 

 

 

 

 

Salt

3

1.94%

 

Water in SD / YW Levains

40

25.57%

 

Dough Hydration

34.35%

 

 

 

 

 

 

Total Flour

155

100.00%

 

Water

40

25.57%

 

T. Dough Hydration

25.57%

 

 

Hydration w/ Adds

59.79%

 

 

 

 

 

 

Total Weight

1,090

 

 

 

 

 

 

Add - Ins

 

%

 

Butter

100

64.72%

 

Molasses

15

9.71%

 

Egg (2)

100

64.72%

 

Snockered Fruits

350

226.54%

 

Chopped Pecans & Walnuts

100

64.72%

 

Chocolate Chips

100

64.72%

 

Brown Sugar

88

56.96%

 

Total

853

552.10%

 

 

 

 

 

3/4 tsp of 7 spice mix includes: Cardamom

 

 

Ginger. mace, cinnamon, allspice, nutmeg, cloves

 

 

Sprouted Multi-grain Mix include:  spelt, rye, Kamut, farro, wheat, oat

Pima Club, Sonora White, oat, Einkorn, Emmer. Barley, Desert Durum

 

 Lucy says to have that nearly as good salad with that fine green chili, chicken, chipotle quesadilla.

 

dabrownman's picture
dabrownman

The link to the WBD announcement is here – the 10th year

http://www.kochtopf.me/world-bread-day-2015-invitation-einladung

 

Sprouted rye and wheat.

This year we thought we would do a variation of Lucy’s Westphalian Sourdough Pumpernickel since it is our new favorite bread of all time that we would make if it was to be our last one - ever!

 

Rye levain top, sprouted levain right and scald left - before they were all mixed together for levain build 4.

This is the perfect bread for WBD since it starts out on Monday making a new rye starter from scratch and baking bread with it on Friday – in only 5 days.  This starter is split in half at the end of the 2nd feeding at the 48 hour mark.  Each half is fed a different mix of grains, some sprouted, and water for the 3rd 24  hour feeding. These 2 levains were then recombined before being fed the scald for the 4th 24 hour feeding.

 

Digs and walnuts going in on first stretch and fold followed by the aromatic and sunflower seeds.

The 3 hour baked scaled at 150 F with the mini oven door ajar stirring every half hour, was some sprouted bran mixed with wheat germ and whole rye that was dry fried until light brown making them into Toadies before being mixed with water. barley malt syrup and molasses and then baked until it caramelized nicely.

 

The levain doubled after 2nd, 3rd and 4th feeding - powerful stuff and huge too at over 400 g.   The sprouted whole grain dough flour of rye and wheat are autolysed with the dough liquid: Boulder Brewery’s Shake Chocolate Porter, for a half and hour before the levain, pink Himalayan sea salt and LaFama AP flour were added and mixed in. 

 

We did 4 sets of 30 slap and folds on 20 minute intervals before adding the walnuts and figs during the first set of stretch and folds.  The combination or aromatic seeds, anise, fennel, coriander and caraway, along with the sunflower seeds were incorporated during the 2nd set of stretch and folds.   After the 4th set of stretch and folds, the pile of add ins looked fairly well distributed.  The S&Fs were also done on 20 minute intervals.

 

After a short 45 minute bulk ferment, we shaped the loaf into a roll and placed it into a non stick sprayed tin for final roofing and covered with medium grind rye flour.  All the sprouted rye and wheat as well as the whole grain were sprouted and milled at home and used fresh with no aging.  Since extra 20% extraction bran and wheat germ were used the 58% whole and sprouted grain listed is really much higher since the LaFama AP flour would we converted to nearly all whole grain too. 

 

The dough was proofed in a plastic trash bag until it rose, cracked well on top and looked ready for the oven.   We baked it with Mega steam at 425 F for 30 minutes and then removed the steam and baked it for another 30 minutes at 400 F.  It bloomed and cracked all the way down the middle and the crumb was fairly open for a bread with this much stuff in it.  It tastes terrific and my new favorite bread to make as a very last one as well as one  to savor and enjoy on World Bread Day 2015.

And Lucy says not forget that salad.

 

SD Levain Build - through 3 feedings

Build 1

Build 2

 Build 3

Total

%

Whole Rye & Wheat

30

30

30

90

14.78%

20% Extraction Sprouted Bran

0

0

30

30

4.93%

Water

22

22

52

96

15.76%

Total

52

52

112

216

35.47%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Rye & Wheat

120

19.70%

 

 

 

Water

96

15.76%

 

 

 

Levain Hydration

80.00%

 

 

 

 

% Pre-fermented  Flour

15.76%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

225

36.95%

 

 

 

Sprouted Rye

122

20.03%

 

 

 

Sprouted Wheat

122

20.03%

 

 

 

Total Dough Flour

469

77.01%

 

 

 

 

 

 

 

 

 

Salt

12

1.97%

 

 

 

Chocolate Porter

268

44.01%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

609

 

 

 

 

Water

484

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Sunflower Seeds

100

16.42%

 

 

 

Re-hydrated Minced Dried Onion

12

1.97%

Dry

 

 

Caraway, Fennel, Anise, Coriander

20

3.28%

 

 

 

Re-hydrated Turkish Figs & Walnuts 50/50

200

32.84%

Dry

 

 

Total Add Ins

320

57.80%

 

 

 

 

 

 

 

 

 

Scald

 

 

 

 

 

20% Extraction Sprouted Grain

20

3.28%

 

 

 

Wheat Germ

10

1.64%

 

 

 

Whole Rye

20

3.28%

 

 

 

BMS & Molasses

20

3.28%

 

 

 

Water

120

19.70%

 

 

 

Total Scald

190

24.63%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

81.77%

 

 

 

 

Total Weight

1,627

 

 

 

 

% Whole & Sprouted Grain

58.13%

 

 

 

 

 

 

 

 

 

 

The first 2 feedings of the levain were 30 g whole grains and 22 g

 

of water.  Half was taken before the 3rd feeding and fed 30g

 

 

of flour and 22 g of water and the other half fed 30 g each of 20%

 

 Extraction sprouted grains. The whole grains were rye and wheat 50/50

 

Both levains were then mixed into the scald for build 4

 

 

 

 

dabrownman's picture
dabrownman

Lucy finally got around to making a sprouted white sourdough that doesn’t have any whole grains in it….if you overlook the 6 grams of whole rye in the rye sour starter.

 

  Lucy kept this one at 74% average extraction for the sprouted 5 grain portion and the Kamut and wheat at 82% extraction making for an overall extraction of 78% for half the flour.  The other half of the flour was LaFama AP.

 

I used look in awe at Phil’s (PiPs) 80%home milled extraction sourdough and thought one day Lucy would get around to her version of it but now we have sprouted flour to add to the mix too.  We followed our general MO of late.

 

The levain was a 3 stage on but we timed it to be ready to hit the autolyse with the salt sprinkled on top with the salt.  We only did a 45 minute autolyse since the hard bits had been sifted out of the high extraction flour.  We have the basis of some fine Toadies with these left overs.

 

We did our usual 3 sets of 30 slap and folds and 2 sets of 4 slap and folds all on 30 minute intervals before pre-shaping and final shaping into a boule and being placed in a rice floured basket, bagged in a trash can liner for the 21 hours of cold retard in the fridge without any bulk ferment on the counter.

 

Once the dough came out of the fridge we let it rest on the cou8nter for 45 minutes before firing up Big Old Betsy to 450 F with the combo cooker and top and bottom stones in place.  Once he oven was at temp 1 1/4 hours of warm up had taken place.

 

The dough was un molded onto parchment on a peel, slashed in a diamond and slid into the combo cooker for 18 minutes of steam under the lid at 435 F.   Once the lid came off we continued to bake at 425 F convection this time for 5 minutes before taking the bread out of the CC and letting it finish baking on the bottom stone  for 10 ore minutes.

 

It bloomed, blistered and sprang well under steam and browned up well without it.  We will have to wait for lunch to see how the crumb and taste came out.

  

The bread stayed crispy on the out side ans was soft moist a glossy in the inside and fairly open too.  It wasn't that much different than the 50% whole sprouted grain version but it did taste a bit milder from a whole grain flavor point of view and it was more sour.  Sometimes the powerful whole grain flavor can mask some some of the sour.

We like this bread a lot and it made a fine bologna, cheese, lettuce and tomato sandwich for lunch wit the usual fixings  

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

7 Week Retarded Rye Sour

10

0

0

10

2.20%

82% Extraction Whole Kamut and Wheat

10

20

40

70

15.38%

Water

10

20

40

70

15.38%

Total

30

40

80

150

32.97%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

82% Extraction whole Kamut and Wheat

75

16.48%

 

 

 

Water

75

16.48%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82% Extraction Whole Kanut and Wheat

50

10.99%

 

 

 

La Fama AP

225

49.45%

 

 

 

Sprouted 74% Extraction 5 Grain

105

23.08%

 

 

 

Total Dough Flour

380

83.52%

 

 

 

 

 

 

 

 

 

Salt

9

1.98%

 

 

 

Water

267

58.68%

 

 

 

 

 

 

 

 

 

Dough Hydration

70.26%

 

 

 

 

Total Flour w/ Starter

455

 

 

 

 

Water

342

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.16%

 

 

 

 

Total Weight

856

 

 

 

 

80% Extraction 5 Grain

50.55%

 

 

 

 

 

 

 

 

 

 

80% Extraction 5 grain sprouted  flour is equal amounts

 

 

 

of: spelt, wheat, barley, rye, and  Kamut -105 g total

 

 

 

 

 

 

 

 

 

 

There is 6 g of whole rye in the starter

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

The 25% extraction sprouted multi grain bran sifted from the 75% extraction sprouted flour.

The little green rosettes will make your muffins taste bettah and sprouted grains will make your breads taste bettah too!  Sprouting is way easier than making bread so it is perfect for Lucy and I to do for just about every bake ……and a great way to turn a 3 day sourdough bake into a 5 day one – also perfect for us retired folks looking for something to do.

 

Make sure you re using hulled grains if you don’t like hard to digest fiber and roughage in your flour.   I’ve seen sprouting directions out there saying to soak the grains in water for 24 hours for the first step.  Don’t do it.  You are trying to sprout them – not drown them which is what you will likely do if you soak them for 24 hours.  You want to keep grain genocide far away from you.  The first step is to weigh the grains to be soaked.

 

After a 4 hour max soak in water you have to put them n something so that they can sprout, you can easily rinse and drain them every 8-12 hours so that the mold is kept at bay, keep light out so no green shoots stay white instead of turning green and the cool humid air in.

 

I found a plastic cheese mold with small colander holes in the bottom to let the whey out when forming and pressing cheese which is also perfect for sprouting grain..  it was a bargain a 50 cents at Goodwill.

 

You can buy sprouting gadgets and containers online, at health food stores and in some ethnic markets too.  Many folks just use a mason jar with the solid lid removed and substitute a screen to let water out when they rinse the grain and just keep it in a dark place.

 

What you are trying to do is replicate how the seeds would normally germinate in the ground.  Damp – not wet, dark – no light and cool – not hot or cold.  64-70 F works  best but since you are only going to be sprouting for 24 hours total or so from when the first soaking water hits the seeds,  a bit warmer won’t mold the seeds  just rinse them more often.,

 

This 5 grain mix took different times for each variety to chit but no worries - it is all close enough.

After soaking, I drain the seeds in the cheese mold and rinse them in water, shake out the excess water, cover in plastic wrap and a kitchen towel to keep out the light.  I repeat this every 8- 12 hours until the seeds chit.  Different seeds chit at different rates with rye being the fastest and some ancient grains being the slowest but they all close enough to sprout together which is what I do’

 

Once the first white rootlets break through the seed bran shell it is called ‘chitting’ and you are now done with sprouting to make sprouted flour and ready to dry the grains.  Once the grain has chatted, I dry it in a dehydrator at 105 – 110 F for 3 hours and 30 minutes with the seeds spread pout thinly, on a single layer on the trays. 

 

You will know that you are done drying them enough, so they won’t clog up your mill, when they weigh about the same as they did when you first weighed them before soaking.  Once dry you can mill them and sift them like you do any flour.  Your taste buds will reward you for taking the time to make sprouted flour for all kinds of things. 

If you don’t have a dehydrator I used to dry my grain outside in the AZ but you have to figure out a way to keep the birds from eating it.  I used the broiler pan from the mini oven with the seed on the bottom covered with the vented broiler top.  I have also dried them in my mini convection oven where the lowest temperature was 150 F.  With the door ajar the seeds never got over 140 F. 

Some will say that this is too high a temperature and kills off the enzymes you are trying to promote but brewers have always been right, They use the same grain and enzymes to extract all the sugar from the starch in the grain to make beer at the fastest rate and the best temperature to do so – 150 F.  So keeping it under 150 F will do the trick.

Time to make white & red malts when the seed shoot is the length of the seed p here are two pictures showing when the seeds are finished malting

Now if you sprout your grain, in this case rye or barley, for 4 or 5 days until the shoot, not the 3 rootlets that first chit out of the seed, is the length of the seed itself then it is ready to dry to make rye malt or barley malt.  This much longer time requires more rinsing and cool temperatures to keep the mold at bay.

Once dry at 105 F you can just grind into white diastatic malt, below right, or you can take the temperature up to 325 F like the seeds above to brown them to make red non diastatic malt, below left.

 

 Both malts above were made from the same malted berries 

If you dry this grain at low temperature you have white, diastatic malt and if you dry it at higher temperature up to 325 F you have red, nondiastatic malt – both of which are fine bread ingredients for all kinds of reasons.

Happy Sprouting and Malting

 

dabrownman's picture
dabrownman

2015

1/1/2015 - New Years Eve Pizza

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4/10 2015 - Yeast Water Hot Dog Buns

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

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

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

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

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

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

5/22/2015 - A Request for Bread

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

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

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

9/18/2015 - 10 Grain Sprouted Sourdough

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

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

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

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

 

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

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

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

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

5/26/2014 - Memorial Weekend Pizza - 2014

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

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

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

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

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

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

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

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

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

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

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

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

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

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

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

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

8/25/2014 - Poolish Pizza Without Daughter

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

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

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

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

9/23/2014 - Knishes

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

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

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

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

10/16/2014 - Yeast Water and Poolish Pizza

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

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

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

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

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

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

 

 

 

2013 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

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

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

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

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

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

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

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

1/30/2013 - Practice YW Slash Bag

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

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

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

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

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

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

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

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

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

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

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

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

2/21/2013 - Banana Bread

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

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

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

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

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

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

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

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

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

3/25/2013 - 50% Whole Wheat Matzoh

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

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

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

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

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

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

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

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

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

4/30/2013 - They Call Me Mellow Yellow

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

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

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

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

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

 5/17/2013 - Friday Pizza Night

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

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

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

5/30/2013 - Ezekiel's Chacon

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

6/10/2013 - White Hamburger Buns Turned Dark

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

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

6/21/2013 - Everyday Multigrain Sourdough with Scald

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

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

7/5/2013 - Snails with Tails

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

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

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

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

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

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

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

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

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

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

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

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

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

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

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

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

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

9/7/2013 - Meat Week

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

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

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

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

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

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

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

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

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

10/17/2013 - Mice Guarding the Punkin

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

10/18/2013 - Pumpkin Nutella Swirl Bars

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

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

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

10/29/2013 - YW Primer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

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

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

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

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

12/22/2013 - Panettone Forced English Muffins

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

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

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

 

2012 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

Today was one of those days I will always remember.  Nearly right up there with getting married, the birth of The Baby and anything else I can remember.  I got to see my pizza dough being prepared and baked in a wood fired oven by a real pizza master - Niecco Capone of Pomo Pizzeria Napoletana.

 

When Nico said he would bake off some of my pizza when my wife and I ate there this past Saturday I was shocked and so excited I couldn’t sleep for 2 days.  The oven is not the best of the best Niecco told me saying the flagship Pomo’s in Scottsdale has the primo of the primo ovens he has ever baked in.  I can’t imagine a better oven than this one so now I have to go up there and check it out

 

The 6 whole grains.

When I read that Pomo only bakes sourdough crust, very unusual, 3 mm thick max, thin and crispy in the style of Naples with a thin tangy sauce, not too much cheese (buffalo Mozzarella) and had opened a place in Gilbert, AZ ……..we had to go.  They make pizza just the way I had it in Naples and my very favorite by a wide margin.  Plus, Terry (the restaurant manager), Niecco and everyone else we came into contact with while there were gracious, smiling, enjoying their work and their customers.

 

25% extraction left and 75% extraction whole 6 grains right. 

Now that the baking is done I have to say it turned out even better than I could have hoped and I had high expectations.  It was one of the nest baking experiences ever.  Watching Niedco stretch my dough so easily over the edge of granite counter and stretch it out perfectly was awe inspiring – I couldn’t even take a picture of him doing it – it was just unbelievable how easy he made it all look – No Muss No Fuss Pizza Crust.

 

10 g of 6 week retarded rye sour starter left.

The oven was at 950 F this morning and the kitchen had finished up the stuff they make in the oven early in the day before the restaurant opens…. like peppers and onions etc.  I knew the dough I brought had to be as good as I can make so I wouldn’t look like a total doofus – but I didn‘t have time to sprout any grains having only 1 1/2 days to make the dough from Saturday night.

 

The levain 2 hours after the 4th feeding of all the 25% extraction hard bits- 14 hours total.

I also wanted to make a dough that they weren’t used to to make it a bit interesting for them, plus being different was needed because there is no way I’m going to make a better dough than their standard SD one.   Niecco told me that the dough we had on Saturday night was a young dough so it wasn’t as sour as it is now on Monday when the flavor has fully developed.  Now I understand why it was so sweet and not as sour as I expected.

 

Levain left hits the autolyse.

My girls like the SD crust we make at home the best when it has no more than 20% whole grains and the Focaccia Romana version with garlic olive oil, fresh rosemary and sun dried tomatoes in the dough is still their favorite.  Lucy then came up thigh a suitable flout blend that would be tasty, Italian and also have some low gluten locally grown soft white wheat in it.  There is nothing worse than pizza dough that isn’t extensible enough and a pain to stretch thin because it is too elastic ……or even worse tears.

 

Re-hydrated sun dried tomatoes, garlic infused olive oil and fresh rosemary added to  half the dough.

Lucy came up with the whole grain Italian Farro blend of einkorn, emmer and spelt to go along with he local Pima Indian grown Pima Club and Sonoran White from Ramona Farms.  The 6th whole grains was the hard red winter wheat and we ignored the 6 g of whole rye in the rye sour starter which would have made it 7 whole grains.

 

After 1st set of 4 slap abd folds.

We sifted out the 255 hard bits from the whole grains after grinding and decided to do something new for this special pizza  dough and reserved them for later rather than immediately feeding it to the rye starter to make the levain.

 

Both crusts right before the 21 hour retard in the fridge.

Instead of our usual 3 stage levain build of 4 hours each, we added a 4th stage which was the entire 25% extracted hard bits we had reserved - with no additional water,  Once the levain doubled after the 3rd build we added the hard bits and let it double again – it only took 2 hours and ensured the levain would be in top form.\

 

Last night's AZ sunset on fire like Nico's pizza oven!

We decided on the 4th build because we didn’t have time for a 24 hour cold retard of the levain as per our usual process to bring out the sour.  We used half LaFama AP and half Winco High Gluten for the white flours with the 75% extraction 6 grain in the dough.  We were going for a mix of low and high protein to fit the pizza profile for dough.

 

 Niecco with the plain cheese white pizza right before it hits the heat.

We autolysed the dough flour and water for 1 hour with the Pink Himalayan sea salt sprinkled on top.  Once the levain hit the mix, we do 3 sets of 30 slap and folds on 30 minutes intervals and the split the dough in half to have a white dough and then added the garlic oil, squeezed dry re-hydrated sun dried tomatoes and the fresh rosemary for the Focaccia Romana half.

 

Here is the plain pizza coming out of the oven after about a minute,

We did 3 more sets of 4 slap and folds on 30 minute intervals for each half, then placed them in a and oiled bowl covered in plastic for a 21 hour cold retard in the fridge.  We took the dough out of the fridge and folded it from the compass points 3 hours before heading over to Pomo’s which is only 10 minutes away from home.

 

Niecco stretched his now namesake crust by pulling it down 90 degrees over the edge of that granite - Amazing!

I supplied the sauce and cheese blend because I wanted to see how the oven as the only change affected the looks and taste.  The Focaccia Romana pizza had my thin pepperoni on it as the only addition to the sauce and cheese white crust pizza. 

Niecco putting the focaccia pepperoni pizza in the oven.

Niecco boxed up the white version when it came out of the oven saying he didn’t want to cur it so that I could reheat it in the oven for dinner tonight with the wife so we didn’t get a taste but I wanted him to taste the Focaccia Romana one with pepperoni anyway.

 

Master of the 30 second into the bake spin to even out the bake.

Both pizzas baked in about a minute but I didn’t think to time them.  I’ve never been able to get the spring, lift and bottom of the crust baked properly before at home but both of these really puffed themselves up well and browned beautifully. 

 

Niceco's pepperoni after the best minute of baking ever!

i When I tasted the FR pizza it was immediately the best pizza crust I had ever had and unlike anything I could ever make at home.  We have made a version of this many times but it isn’t the same at home.  There is a reason why traditional artisan bread can only be baked in a wood fired oven.  Niecco said it was a nice crust  which put a big smile on my face since he has tasted thousands of different crusts made by others as well as his own.

 

The bottom is perfectly baked and crispy.

But there is a better part, we got to talking about SD bread and he showed me a picture of his latest Forkish loaf made at home - really great spring and bloom with it coming out a near circle in cross section with a nice open crumb – very good indeed and he is just starting to bake bread with F,W,S&Y as his guide!

 

Super airy crust and very crisp. No folding possible or necessary - Yea!

I brought Nico a just refresh stash of my No Muss No Fuss Rye Sour Starter and quarters of my last 3 sprouted bakes plus a quarter of the Sprouted Westphalian Pumpernickel to taste – all frozen.

 

This oven makes any pizza want to jump right in there.

I said it was a shame that his beautiful oven never got below 750 F or anywhere near 500 F so we could bake some SD bread together in it and he said there is only 2 maybe 3 times a year when  they are closed long enough for the oven to get to 500 F and they are coming up – Thanksgiving,  Christmas & New Years – On My!

 

Can't wait to eat the plain pizza for dinner - Even reheated i know it will be terrific.

The best goes out to all the great folks at Pomo’s especially Niecco and Terry ……even though pizza at home is now forever ruined and 2nd rate.   Focaccia Romana is now officially renamed Niecco’s Sourdough Pizza Crust and Focaccia.

Don't forget to have a salad and some fine Gorgonzola with that fine pizza!

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

6 Week Retarded Rye Sour

10

0

0

10

1.98%

75% Extraction 6 Grain

10

20

45

75

14.85%

Water

10

20

45

75

14.85%

Total

30

40

90

160

31.68%

Build 4 was the 25 g of 25% Extraction whole 6 grain and no water

 

 

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole 6 Grain

105

20.79%

 

 

 

Water

80

15.84%

 

 

 

Levain Hydration

76.19%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

200

39.60%

 

 

 

Smart and Final High Gluten

200

39.60%

 

 

 

Total Dough Flour

400

79.21%

 

 

 

 

 

 

 

 

 

Salt

9

1.78%

 

 

 

Water

260

51.49%

 

 

 

 

 

 

 

 

 

Dough Hydration

65.00%

 

 

 

 

Total Flour w/ Starter

505

 

 

 

 

Water

340

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

67.33%

 

 

 

 

Total Weight

904

 

 

 

 

% Whole 6 Grain

20.79%

 

 

 

 

 

 

 

 

 

 

Whole 6 grain flour is equal amounts of: spelt, wheat

 

 

 

einkorn, emmer, Pima Club & Sonoran White -100g total

 

 

There is 6 g of whole rye in the starter but that would make 7 grains

 

and I'm not re typing the post so forget about the whole rye

 

 

After the dough is divided in half add 1 tsp of chopped fresh rosemary

 

10 g of sun dried tomato (Dried weight before reconstituting) and 2g of

 

minced garlic miicro waved on high to 15 seconds with 10 g of EVOO

 

 

 

 

 

 

 

25 g of sifted out hard bits from the 6 whole grain were added back

 

to the levain for a stage 4 build - no water for this stage

 

 

 

 

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