The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

For Rosh Hashanah, my wife stopped at Chompies Bakery http://chompies.com/  to bring home a fine, non sourdough, snail shaped, raisin challah.  It was a leaner to the left with the inner circles higher than the outer ones – very tall.  Just beautiful, perfectly baked and delicious!  I can’t wait to have it for French toast this morning.

 

With the challah, I suppose Lucy and I didn’t need to bake any bread this week but we baked 2 SD breads from the same flour.  Both used the same levain.  One was walnut and prune chock full version with DeSchutes Black Butte Porter for the liquid and the other a white bread that used potato water for the liquid.  No one would guess that these two breads came from the same 40% whole grain flours.

 

The levain was made our usual 3 stage way with a few grams  of our 4 week fridge stored, stiff rye starter, the hard 18% extracted bits we sifted from the home ground grain and some whole rye.  The levain ended up at 9.32% of the flour in the mix

 

The first two stages were 3 hours each and it doubled after the 2nd feeding.  The levain was then retarded for 24 Hours after it had risen 50% after the 3rd feeding.  We allowed then Levain to finish its 3rd doubling  on the counter the next day while the 2 hour autolyse of the dough flour, malt and liquid was taking place with the salt sprinkled on top.

 

Both of these loaves fit into one bulk ferment container for the 24 hour cole retard.  But they did go into seperate baskets for the 12 hour cold proof making 36 hours total in the fridge.

 Since the dark bread has the 100g of walnuts and prunes we gave the white bread more of the flour (54%) than the dark (46%), we divided the levain, 65 g for the white and 55 g for the dark loaf, and added each to the 2 different autolyses.  We did 1 minute of slap and folds to mix in the salt and levain. 

 

After 30 minutes of rest, we started 4 sets of stretch and folds on 30 minute intervals.  Even though the hydration was the same for each loaf at 80%, the white dough felt slacker.  Maybe it was the difference in the potato water and the porter?  We incorporated the nuts and prunes in the dark bread during the 3rd set of S&F’s.  After a short 90 minute bulk ferment the dough was bulk retarded for 24 hours in the fridge with (1) S&F at the 12 hour mark for the white dough only since it was still slack..

 

Once it came out of the fridge we shaped it cold, put it in a rice floured basket, trash bagged and retarded again for 12 more hours.  The white dough was allowed to come to room temperature for 1 ½ hours before being upended onto parchment on a peel, slashed and slid onto the bottom stone at 515 F

 

It steamed under our aluminum DO bottom, used as a cloche, at 465 F for 22 minutes when the cloche came off.  The dough that had deflated and spread markedly when slashed.  This pointed to it likely being over fermented, proofed or both.  It recovered nicely under steam to spring, blister and bloom nicely.  We turned the temperature down to 425 F – convection to finish baking.  It finished browning and baked to 208 F on the inside in another 8 minutes making for a 30 minute bake total.

 

We then baked the dark loaf exactly the same way except when we noticed how stiff the dough was and that slashing this loaf with so many prunes and walnuts would be difficult we proofed it seam side down so all we had to do was upend it onto the parchment on a peel and cover with the Aluminum cloche – no slashing required.

 

There was no spread in this dough after un-molding.  The dark bread sprang, bloomed and cracked well at the seams.  It too was done after 22 minutes of steam and 8 minutes of dry heat for 30 minutes total.  This bread smelled better than the white one as it baked because of the walnuts and prunes no doubt.

 

Between the challah and these two breads, we have way more than we need for the week but since each is so different the variety will be the treat.  Plus Cousin Jay has closed on his AZ home and we will be giving him some bread and knishes to munch on.  Have to wait until lunch to see how the crumb came out on these fine looking breads.  The crumb on the white bread was much more open than dark one as expected.

It was very soft and moist with a little gloss too.  The dark bread was slightly sweet due to the prunes and the nuts were a a nice addition with the little bit of crunch.  Both of these bread are very good with their own similar beginning if different outcomes.  They both are more tangy than your normal SD bread due to the retarded starter,  levain and double retarded dough.  Can't complain about anything other than the fact that Lucy is just sitting there licking her chops.... waiting to jump up on the counter and eat them. 

 

The traditional chicken and roasted root veg. meal 15 minutes before being done. 

 Formula

Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Starter

8

0

0

8

1.37%

Whole Rye

8

16

10

34

5.82%

MG 18% Extraction Mix

0

0

22

22

3.77%

Water

8

16

32

56

9.59%

Total

24

32

64

120

20.55%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Multigrain Whole Flour

60

10.27%

 

 

 

Water

60

10.27%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

9.32%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

82% Extraction Multigrain

100

17.12%

 

 

 

Red Rye Malt

10

1.71%

 

 

 

Whole Rye

11

1.88%

 

 

 

Whole Grain Mix

63

10.79%

 

 

 

KA Bread Flour

400

68.49%

 

 

 

Total Dough Flour

584

100.00%

 

 

 

 

 

 

 

 

 

Salt

13

2.02%

 

 

 

DS Black Butte Porter 208, Potato Water

455

77.91%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.91%

 

 

 

 

Total Flour w/ Starter & Malt

644

 

 

 

 

Porter 208, Water 60, Potato Water

515

 

 

 

 

 

 

 

 

 

 

Prunes

50

8.56%

 

 

 

Walnuts

50

8.56%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.97%

 

 

 

 

Total Weight

1,272

 

 

 

 

 

 

 

 

 

 

Whole Grain %

41.78%

 

 

 

 

 

 

 

 

 

 

Multi-Whole Grain Mix is 20 g each:  buckwheat.

 

 

 

 

 barley, farro. einkorn, spelt & wheat

 

 

 

 

 

 

 

 

 

 

 

The white portion used potato water for the dough liquid and was

 

 

 54% of the ingredients.  The dark portion used porter for the dough

 

 

liquid and had all of the walnuts and prunes.  Both breads weighed 636 G

 

Lucy says not to forget the salad and the Half Pie / Half Crisp Honey Crisp Apple dessert that had fresh ginger.lemon juice, bourbon snockered raisins and dried cranberries.

 

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dabrownman

With Rosh Hashanah right around the corner, Lucy always tries something new for knish fillings.  This year we caramelized some onions, then threw in some cabbage, a clove of minced garlic and some  home made / smoked shopped corned beef. The red potatoes were boiled but not peeled, mashed and dressed with salt, pepper and some International crema.  Once the potatoes were mixed in we did our usual easy peasy dough wrap of oil, water, salt and AP flour.  Since this was test run we didn't bother with the egg wash but will do so for the RH holiday.  We like our knishes more bite size rather than the larger than gigantic hamburger size at Yonah Schimmel's knish bakery in Manhattan's Lower East Side

 

Here is the filling.  These were baked at 350 F for 30 minutes and then we turned on the convection and turned the oven down to 325 F for another 15 minutes. Will post the final version on Thursday.  Here they are for Rosh Hashanah...The egg wash and shaping made a difference::)  My wife said she liked them so that is really something!

 

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dabrownman

Here is Lucy's latest version of here fruit stupid.  The black plumbs were replaced by empire prune plumbs, the Nutella was replaced by mini chocolate chips and pecan pieces, the bread crust was replaced by a short crust pastry and the berries were replaced by nectarines and peaches.

 

She also chucked in some apple slices to separate the plums om top.  So this one is totally different except for the spiral design with the plums on top.  We sprinkled turbinado sugar on top and then glazed it with some thinned out, home made, Minneola marmalade.

It was baked at 400 F for 20 minutes and then turned down to 350 F and baked another 30 minutes.  We expect this one to be even better than Lucy's first attempt at being fruit stupid but will have to wait until dinner dessert to find out for sure.  Lucy is trying to make up for snarfing down that Fat Bag loaf yesterday.

Lucy did put 1/3 C of brown sugar and some pumpkin pie spices; 1 teaspoon,  in the peach and nectarine layer . 

Here is a new slice shot.

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dabrownman

We are out of white bread again.  Not surprising really since we don’t make much white bread and, when we do, Lucy puts at least 20% whole grain in it…. to tan it some and get rid of that blinding white crumb so damaging to the eyes of anyone who should be exposed to retina debilitating, white bread.

 

This version had equal parts of 8 different whole grains that were home milled.  Per our usual MO, Lucy specified that the hard bits be extracted from the grind resulting in a 17% extraction of the hard bits.

 

This was fed to 6g of 3 week refrigerated 100% hydration starter.  Normally we keep our starter in the fridge at 66% hydration but after 12 weeks it was a little weak and Lucy felt sorry for it being in such a weakened state

 

I think I see a Varda Knob on that Nury Style Fat Bag.

There wasn’t enough hard bits to make the whole levain since the 20% of whole grains only produced 21 g of 17% extraction so we chucked in another 30 g of the 83% extraction flour to make the small 10% levain.  We used our progressively larger 3 stage build for the levain and it easily doubled in 4 hours after the 2nd feeding so we refrigerated it for 24 hours when it rose 50% after the 3rd feeding. 

 

Normally we would do a 1 hour autolyse, 3 sets of slap and folds, 3 stets of stretch and folds and retard a shaped boule right after gluten development for 12 -18 hours and bake it the next day either cold if it fully proofed in the fridge or we would let them warm up on the counter to finish proofing before baking.  We like the safety net

 

The Nury Fat Bag did crack at the underneath seam so I'm guesing it was over proofed at 95%.

 But after David Snyder’s San Joaquin post and Alphonso’s baguette post this week Lucy decided to combine the 2 methods, with some of David’s SFSD while incorporating a little bit of Pierre Nury’s  2” end to end pull, after proofing, shaping method for his Rustic Light Rye bread we love so much.   These 4 methods combined all in one is never too much for a German Bread Baking Apprentice 2nd Class…… whose motto is’ Go ahead sucka’ ….bring any kind of bread on at any time!’

 

That is some nice cod under those crab cakes.

So, this one ended up being its own untested, possible scientific oddity producing method that didn’t end up resembling any previous known one for bread making – at least not one that  Lucy had ever heard of or seen around anywhere that ended up being 2 thin batards – one slashed and one stretched without slashing.

 

We have somethng Chinese or Oriental evey week like this Chicken Chow Mein.

We love batards because we have a hard time shaping them and they let us use our bamboo, bartard shaping helper thingamajig we found at Goodwill which hardly gets used at all.  I hate buying stuff at Goodwill and then not using it.

  

2" thick Ahi Tuna is best cooked no more thsn 2 minutes a side on the grill - yummy with a citrus Siracha sauce!

We took the levain out of the fridge to let it finish its doubling after the 3rd build and retard – like David Snyder’s SFSD.  We also autolysed the dough flour, 100 g of KA bread flour and the rest being 10% protein Pillsbury AP, for 1 hour holding back 10 g of dough water for mixing in the salt later.  Like David’s San Joaquin.  We also did 30 minutes of bulk ferment with the autolyse and the levain for 30 minutes - with the salt sprinkled on top.

 

This bread made a fine knobby bologna sandwich for lunch when turned inside out with the crust inside.

Once the salt and 10 grams of water were mixed in by squeezing the dough through our fingers, we did 1 minute of slap and folds to make sure everything was distributed.  30 minutes later we did another 1 minute of slap and folds.  These were followed by 4 sets of David’s style stretch and folds in the bowl also on 30 minute intervals.  The gluten was coming along nicely by the end of the gluten development.

 

We then did a 22 hour bulk retard ala Alphonso, in a oil coated, ceramic bowl where we hoped the no knead technique would strengthen the gluten further – and it did.  When we took the dough out of the fridge it had risen 70%.  Surprisingly the dough was fairly extensible even though a cold 38 F.

 

We pre-shaped it into thin, longer batards or fattish, short baguettes – now known as Lucy’s Fat Bags with baguettes being small bags.  5 minutes later we final shaped them.  After final shaping we put Lucy’s Fat Bags seam side down onto parchment that was lining the bamboo form.

 

Instead of letting them proof for a couple of hours and baking, we decided to do another long shaped retard of 22 hours ala David Snyder’s SFSD.   We have done a combined double long retard of 42 hours total before….. when following a weird no knead SD recipe so Lucy decided, what the heck?  A few slap and folds and stretch and folds shouldn’t get in the way of a doubly sever retarded dough - when it comes to SD bread!

 

Lunch the next day pointed out that this 8 grain 20% whole grain bread was sourer after a day of aging.  But ,when paired next to the 10 grain, 50% whole grain bread (at the same hydration) the whiter bread of this week's bake really looks white even though the holes are similar.  Guess that 50% whole grain loaf was pretty special after all:-)  Here is the 10 grain 50% whole grain post 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

 The next day once the dough came out of the fridge if we wanted to let it warm up or bake it on the cold side depending on how ell it final proofed over the last 21 hours.  We decided to let it warm up for an hour as we heated Big Old Betsy up to 550 F and readied the mega steam of 2 of Sylvia’s steaming towel cups and a pan of lava rocks – all half full of water.

 

15 minutes later the Mega Steam was Mega Enough.   We moved the parchment laden with proofed dough to a peel and slashing one of the Fat Bags and pulled the other one out 4 ".  Both were over proofed .  The scored Fat Bag was impossible to score with the razor just dragging along the the wet, poofy surface.   We forgot to flip the Nury style one over so it would bake seam side up and open along it but did mange a knobbu end for some fun.  We loaded them onto the bottom stone as we turned the oven down to 475 F.   After 10 minutes of steam it was removed and the oven turned down to 425 F- convection.

 

Chicken and veggie kabob.

10 minutes later, 20 minutes total, the Fat Bags hit 205 F on the inside, declared done and they were removed to the cooling rack.  The Fat Bags sprang a little, bloomed a bit but browned well with the stretched version, ala Nury, cracking naturally where they pleased - on the underside.  The crust came out of the oven very crispy and blistered.   The crust stayed crisp too.   It looks like we will have and OK crumb on these  but will have to wait for lunch to cut into them.  The crumb turned out soft, moist, light and glossy with holes that were smaller than we expected.  The taste is superb and this bread is now one of our favorite white breads.

 

Formula

Multigrain SD Levain

Build 1

Build 2

 Build 3

Total

%

3 Week Retarded Rye Starter

6

0

0

6

1.25%

MG 17% Extraction Mix

6

15

0

21

4.37%

MG 83% Extraction Mix

0

0

30

30

6.24%

Water

6

15

30

51

10.60%

Total

18

30

60

108

22.45%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Multigrain Whole Flour

54

11.23%

 

 

 

Water

54

11.23%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.09%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

83% Extraction Multigrain

45

9.36%

 

 

 

Bread Flour 100 & AP Mix

436

90.64%

 

 

 

Total Dough Flour

481

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.87%

 

 

 

Water

361

75.05%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.05%

 

 

 

 

Total Flour w/ Starter

535

 

 

 

 

Water w/ Starter

415

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

77.57%

 

 

 

 

Total Weight

960

 

 

 

 

 

 

 

 

 

 

Whole Grain %

20.58%

 

 

 

 

 

 

 

 

 

 

Multi-Whole Grain Mix is equal parts of: buckwheat.

 

 

 barley, farro. einkorn, Desert Durum, rye , spelt & wheat

 

 

Lucy always reminds me to never forget a fine salad wih lunch and dinner - or last Friday's 2 Fig, Pistachio, Sunflower and Pumpkin Seed bake - just delicious.

 

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dabrownman

We were out of town for a few days and came back to a 100 year floods.  The normal rout we take to our house was closed so we had to go around and come in the back way.  The reason the road was flooded was the 5’ of rain we got in one day when we only get 7” a year.

 

There was no place for all this water to go since we don’t have storm sewers, no need for them except every 100 years, except into the lake. The lake community we live in saw one end of the lake overflow onto the road at one end.  The road has been closed since Monday and will remain closed until the lake goes down enough to clear it – that could take awhile.

 

Back to bread ….even though we refreshed some of our stiff rye starter 2 weeks ago for future use, Lucy still had a couple of weeks worth of the old one that has been in the fridge 14 weeks.  We are trying to see how long it will last in the fridge before it gives up the ghost.  Well…. it made it to week 14 but it was a real struggle for the poor tired wee beasties. .

 

Normally we feed the starter 3 times with the sifted out hard bits of the whole grains we mill for that week bake in order to get it up to bread speed.  But this time, the starter was fed some old farina and white spelt that Lucy found hiding out in her secret pantry – who knows how long it had been there?  The weak starter didn’t like it much.

 

Usually our levain will double in 4 hours after the 2nd build but this one showed no movement after the 3rd build and a total of 12 hours after the first feeding.   I thought it was dead but left it on the counter overnight for another 12 hours.  Low and behold it managed to rise 50%.  My usual rule is to toss the 2nd feeding if it can’t double in 4 hours and repeat it.  But since it had no movement at all we were in new territory.

 

To be honest, I should have tossed half of the poorly risen levain the next morning and fed it again and see if it could double in 4 hours.   But instead I just tossed the levain into the dough white spelt and bread flour and water that had been autolysing for 1 hour with the salt sprinkled on top.

 

Had I been thinking more clearly or had a better apprentice, I would have not put the salt on top of the autolyse and would added it later, after the levain had a chance to work on the dough for an hour or two - uninhibited by the restrictive salt.  But instead, we mixed everything together and did 3 sets of slap and folds of 7.1.and 1 minute and 3 sets of stretch and folds all on 20 minute intervals.

 

Even though the dough was 72.5% hydration it was stiff compared to our normal more slack dough.  We considered getting it up to 75% hydration but didn’t do it.  I hindsight 75% hydration would have been much better so, if you make this bread, take it up to 75% so the slapping stretching and folding will be much better and the crumb will be more open too.

 

We love udon for lunch as much as a good sandwich with fruit and veggies!  Or...blazing hot chicken thighs with  twice baked potato, salad and steamed veg.

The huge amount of addins including; pistachios, 2 kinds of dried figs, sunflower and pumpkin seeds were added during the first stretch and folds an were thoroughly distributed by the end of the third one.

 

Once the gluten development was finished we skipped the bulk ferment and went right to shaping, placing it in the rice floured basket seam side down so we could bake it seam side up with no slashing.  The basket was bagged and placed into the fridge for a nice cold 16 hour retard.

 

It didn’t do anything while in the fridge which was sort of expected since the levain was so weak and there was no counter bulk ferment.  We took it out of the fridge the next morning and not knowing how long it would take to proof we just checked it every hour after the first two hours on the counter.

 

 In 6 hours we un-molded the dough onto parchment on a peel and slid it onto the bottom stone for 15 minutes of steam using decreasing temperatures to 475 F for the last 11 minutes of steam.  Big Old Betsy has been preheated to 550 F and David’s Lava Rock Steaming Pan went in when it hit the preheat temperature.  15 minutes later the steam was billowing and ready for the bread.

 

After the steam came out, we wanted to turn the bread down to 425 F convection but somehow managed to turn it up to 525 F instead.  We discovered our mistake after 10 minutes when the loaf, top and bottom, looked well done but the inside was only 133 F.  We covered the top with foil to keep it from being totally burned and turned the oven down to 425 F and later to 400 F.

 

When it finally hit 200 F on the inside I shut the oven off and when it 203 F on the inside I took it out.  The crust was so hard I don’t think you could break it with a hammer.  I’m was pretty sure that it is to be a total loss since there was no spring and no cracking of the crust at the seam.   Burt we will have to see the inside once it cools down to call it a total loss.  Well it is far from a loss - yeah!  It taste great,  The crust didn't go soft but it wasn't as crusty as when it came out of the oven.  .  The crumb was not very open, but it was packed with all those generous goodies , it was moist and soft and about as tasty as one would ever want.  We really love spelt and this bread really does it justice.

Formula

Spelt and Farina Levain Build

Build 1

Build 2

 Build 3

Total

%

14 Week Retarded Rye Starter

15

0

0

15

3.53%

Farina

15

12

0

27

6.35%

White Spelt

0

8

40

48

11.29%

Water

15

20

40

75

17.65%

Total

45

40

80

165

38.82%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

82.5

19.41%

 

 

 

Water

82.5

19.41%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

16.26%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White spelt

125

29.41%

 

 

 

Bread Flour

300

70.59%

 

 

 

Total Dough Flour

425

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.97%

 

 

 

Water

285

67.06%

 

 

 

Dried Figs

107

25.18%

 

 

 

Sunflower and Pumpkin Seeds

85

20.00%

 

 

 

Pistachios

85

20.00%

 

 

 

 

 

 

 

 

 

Dough Hydration

67.06%

 

 

 

 

Total Flour w/ Starter

507.5

 

 

 

 

Water w/ Starter

367.5

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

72.41%

 

 

 

 

Total Weight

1,162

 

 

 

 

 

 

 

 

 

 

Spelt

34.09%

 

 

 

 

 

Lucy says not to forget a fine salad withlunch and dinner 

dabrownman's picture
dabrownman

This week Lucy came up with a combination method; part no knead, part slap and fold and part stretch and fold to go along with her recent sprouted flour fetish..  the whole grain sprouts this week were; spelt,  rye, barley and wheat and made up the 34%  whole grains in the mix.

 

After drying the sprouts, we milled them getting a 25% extraction of the hard bits.  This is the closest we have come to getting a 72% ‘straight flour of the remaining much whiter flour.  As usual we fed the hard bits to the now 11 week old retarded, 66% hydration, whole rye starter.

 

There was just enough left to hold back for next weeks baking at the 12 week mark and to refresh the starter back to its 120 g whole rye self which we did this week son that the starter when first used will be 2 weeks old in the fridge.

 

We love Andy’s Toasted Brazil Nut and prune bread and think that Brazil nuts, like pistachios, are vastly underutilized in bread making.  To mix things up, since we haven’t used any seeds for weeks, Lucy prescribed a 5 seeds mix of equal parts of toasted; chia, hemp (for the Queen of Seeds), flax  and poppy seeds with a tiny 5 gram amount of sesame seeds.  After grinding, she soaked them in 65 g of potato water for 24 hours since chia seeds are notorious for stealing water from the dough

 

The sesame seeds were light because that is all Lucy could find in her double secret, seedy store that she guards with her very life.   Ingredient guard duty is better than having to drag badgers out of holes like normal, non baking apprentice 2nd class dackels have to do I’m sure.  Still, she does go into every hole looking for them,   So, she must be genetically modified for it and can’t help herself like she can’t forego any food, of any kind that she can smell, locate and ‘Dackel Down.’ 

 

We retarded our built 3 stage levain for 12 hours instead of our usual 24 hours.  An hour after it came out of the fridge the next day to finish its 3rd stage doubling, we also autolysed the dough flour and soaked seeds for 1 hour.  All the liquid, except in the 6 g of seed starter, was potato water from boiling potatoes for the potato salad we made as a side for ribs.  Lucy throws nothing away.

 

Once the levain hit the autolyse that included the soaked seeds, we did 3 sets of slap and folds of 1 minute each, followed by 3 sets of stretch and folds from the compass points only.  All the stretching and folding we on 20 minute intervals.  The toasted Brazil nuts were incorporated on the 1st set of stretch and folds and they were well distributed by the end of the 3rd set.

 

This bread made for one fine smoked chicken sadwich for lunch.

We then shaped the dough into a boule, placed it into a rice floured basket, bagged it in our usual used trash can liner and left on the counter for 3 hours of fermenting.  Then into the fridge it went for a cold 20 hour retard where we hoped the dough would finish proofing and gluten development at the same time.

 

The next day the dough looked fairly proofed and we let it warm up on the counter as we preheated Big Old Betsy to 550 F and readied the Mega Steam.  The steam went in when the BOB hit 550 F and we waited another 15 minutes for the stone to catch up and the steam to be billowing like a thunderhead.

 

We un-molded the dough onto parchment on a peel, slashed it in a square and slid it onto the bottom stone for 15 minutes of steam as we gradually lowered the temperature to 475 F regular bake after the first 4 minutes.   Once the steam came out, we lowered the temperature to 425 F - convection and, in 15 more minutes, the bread was at 210 F and ready for the cooling rack.

 

It sprang and bloomed well enough and there were those small blisters we like very much.  The crust was mahogany and crunchy as it came out of the oven.  We will have to wait to see how the crumb came out and how it tastes until lunch time.  Lunch is over and the crust went softer as it cooled.  The crumb was fairly open, soft and moist for this kind oif bread too.   It tasted fantastic!  The seeds, Brazil nuts, sprouted whole grains and sour all worked so well together.  A tasty delight to eat for sure.  Deep and earthy flavor that is healthy, seedy and nutty all at once.  If there were figs in there somewhere, our taste buds might genetically mutate into the killer buds that tasted Chicago and the prison in Joliet.

 Smoked ribs and chicken for Cousin Jay who just bough a house in Phoenix and will be moving here in about a year- Yea!!!  We love Cousin Jay.  Then ther was the Thai green curry seafood for our daughter's last meal at home before heading back to school.

Formula

Sprouted MG SD Levain Build

Build 1

Build 2

 Build 3

Total

%

11 Week Retarded Rye Starter

6

0

0

6

1.39%

Whole Rye

6

0

0

6

1.39%

25% Ext Sprouted Whole Grain

0

12

28

40

9.28%

Potato Water

6

12

28

46

10.67%

Total

18

24

56

98

22.74%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

49

11.37%

 

 

 

Potato Water

49

11.37%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour  & Water

9.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

75% Ext. Sprouted Whole Grain

121

28.07%

 

 

 

Bread Flour

310

71.93%

 

 

 

Total Dough Flour

431

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.88%

 

 

 

Potato Water

390

90.49%

 

 

 

Toasted Brazil Nuts

85

19.72%

 

 

 

5 Kinds of Toasted Seeds

85

19.72%

 

 

 

 

 

 

 

 

 

Dough Hydration

64.89%

 

 

 

 

Total Flour w/ Starter

480

 

 

 

 

Potato Water 371 w/ Starter

439

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

91.46%

 

 

 

 

Total Weight

1,098

 

 

 

 

% Whole Grain - Sprouted Grain

33.54%

 

 

 

 

 

 

 

 

 

 

Toasted seeds are 20 g each of: chia, hemp,

 

 

 

 

poppy and flax with 5 g of sesame.  The seeds were

 

 

 

were then ground and soaked in 65 g of potato water 

 

 

 

overnight.  This Soaker liquid was included in the dough liquid

 

 

Lucy reminds us to never forget the salad but why not put the salad on a smoked rib quesadilla?

 

dabrownman's picture
dabrownman

Who knew she wouldn’t be home for dinner when Lucy went al out on her favorite pizza dough. Yes it is our Focaccia Romana white dough made with an overnight poolish that I nearly half the dough.  But it also has garlic, sun dried tomato, olive oil and rosemary in the dough too – yum!.  No sourdough, no whole grains just plain old white bread made with a pinch of commercial yeast.

 

Since the daughter had disappeared, that meant more for my wife and I to wolf down with a brewskie.  This dough was 71% hydration and made with LaFama AP at 11.2% protein that we love so much for flour tortillas.  It makes great pizza dough too.  This batch of dough was about the best yet – strong yet extensible.

 

We did a half and hour autolyse for the dough flour and our usual 3 sets of slap and folds followed by 3 sets of stretch and folds - all on 20 minute intervals.  We incorporated the rosemary, garlic, EVOO and sundrie3d tomatoes on the first stretch and fold. 

 

We did our usual spicy tomato sauce but also made another new thing.  We sautéed some Swiss chard, spinach, onions, Hatch green chilies and fresh polish sausage for the next layer over the sauce.  This was followed by mozzarella pecorino and Parmesan cheese and topped with button and Crimini mushrooms.

 

We put the stone on the gas grill and heated it up to 550 F before the pizza was put on and  6 minutes later it was done - very crisp well browned on the bottom with the cheese melted and starting to turn brown.

 

This wasn’t or normal extra thin crust piled high with extras but, it was crisp enough, no to bending not soggy or foldable soft - just the way we like it.  Too bad the daughter missed out on this fine pizza.  It was too good for left overs.   Maybe I can make it up to her tonight when Lucy makes ribs for Cousin Jay.

It may look like a pizza biu it is our smoked chicken quesadilla dinner from Saturday night

dabrownman's picture
dabrownman

It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too.  We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.

 

This week Lucy chose to sprout spelt, wheat and barley in equal amounts and take the same amount of each un-sprouted  to come up with another 58% whole grain bread with the remaining flour King Arthur bread flour.  We used the sprouting liquid for part of the dough liquid, some red malt and for a new twist added some potato flakes to the mix. 

 

We didn’t think that the spelt and sprouted grain would make it for Mary’s 72 hour retard that she used.  But we though it might go 24- 48 hours.  We started the sprouts early Monday morning.   After 24 hours they were fully chatted and we dried them in the AZ sun.  We ground the sprouted grain and the whole grains together and sifted out the hard bits getting a 17% extraction.

 

 We got out our 10 week fridge stored starter and took 6 g of it to build the 106 g  levain over 3 stages throwing nothing away.  Once it rose 50% after the 3rd feeding, we refrigerated it overnight.  Wednesday morning we got the retarded levain out of the fridge to warm up on the counter and finishing its 3rd stage doubling while autolysing the dough flour, dough liquid, red malt and potato flakes with the salt sprinkled on top for 2 hours.

 

We mixed the levain into the dough with a spoon and then did 1 minute of slap and folds to get it thoroughly incorporated.  That was it for gluten development.  Mary left her dough on the counter for 9 hours but we cut it back to 6 hours since our kitchen is 15 F warmer than hers.  Still, it doubled in volume.

 

We then chucked it in the fridge for a 24 hour bulk ferment.  The next day it had kept on rising in the fridge and as now tripled.  Breaking from Mary’s method, we then shaped the dough cold, put it in a floured basket, bagged it and put it back in the fridge for another 24 hour retard.

 

By Friday the dough had risen 50% in the fridge again.  We took it out to warm up and  finish proofing on the counter.  Lucy was happy that the dough didn’t look like it was going to turn to goo.  We let it proof for 2 hours before firing up Big Old Betsy to 550 F with Mega Steam installed when it hit that temperature.

 

The dough had proofed on the counter for 2 ¾ hours before it was un-molded, no slash required as it was baked seam side up and hit the heat and steam.  We steamed it for 2 minutes and turned the oven down to 500 F.  After another 2 minutes we turned the oven down to 475 F and continued to steam another 11 minutes – 15 minutes total.

 

Once the steam came out we baked the bread for another 15 minutes at 425 F - convection this time.  We turned off the oven at 205 F and removed the bread from the oven when it hit 208 F.  It sprang, bloomed at the seams and browned up nicely. It came out of the oven very crispy -  rustic looking loaf for sure.  Will cut it for today’s lunch sandwich to see how the crumb came out and, more importantly, get a taste since it smelled so delicious.

 

We are hoping the sour is pumped up with the 48 hr retard.  Why do a 3 day or 4 day bake when there is nothing like a 5 day bake?   I don’t think a commercial bakery is going to do this 5 day process……. and make money at it.  My daughter is home and we are back from the airport so I can finish this post.  The bread is the most sour and tangy we have ever managed.;  The 10 week retarded starter, the 24 hour retarded 3 stage levain and the 48 hour retard of the dough really did their magic.  We go for tang all the time and our bread is pretty tang most always but ......this is in a league of its own.

Last Friday's sprouted rye bake with salmon herb Allouette with salad, fruit veggies and melon. a bacon and egg breakfast .

And a smoked rib and chicken dinner.

The crumb ended up soft, very moist and open.  We could have let this bake to 210 F without problem - thanks to the sprouted grains.  It is delicious.  We love spelt and mixed with the barley sprouted and whole grains makes for an earthy, hearty and healthy loaf.  Just delicious !  Now we will have to see if it gets even more tangy tomorrow or whether it mellows out some.  Either way it is a loaf well worth spending 5 days making :-)

Lucy says never forget the salad to go with  that roasted onion and peppers with pepper jack cheese, chipotle, tomatillo and red pepper sauced  quesadilla.

Formula

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Starter

6

0

0

6

1.32%

16% Ext Sprouted Spelt, Barley & Wheat

6

15

29

50

10.99%

Water

6

15

29

50

10.99%

Total

18

30

58

106

23.30%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

53

11.65%

 

 

 

Water

53

11.65%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total Flour

11.18%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

84% Ext. 1/2 Sprouted Spelt, Barley & Wheat

245

53.85%

 

 

 

KA Bread Flour

210

46.15%

 

 

 

Total Dough Flour

455

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

Sprout Water 94 & Water

365

80.22%

 

 

 

Red Malt

5

1.10%

 

 

 

Potato Flakes

12

2.64%

 

 

 

 

 

 

 

 

 

Dough Hydration

77.33%

 

 

 

 

Total Flour w/ Starter

513

 

 

 

 

Sprout Water 180 & Water w/ Starter

418

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

81.48%

 

 

 

 

Total Weight

958

 

 

 

 

% Whole Grain - Sprouted Grain

58.49%

28.27%

 

 

 

Total Hydration with Starter & Adds

78.87%

 

 

 

 

 

 

dabrownman's picture
dabrownman

Lucy noticed that we were out of Jewish Deli Rye sandwich bread and pumpernickel too so she was flummoxed as to which one she would craft up a recipe for this week.  Of course she chose pumpernickel since I is always her favorite kind of bread but, since I had recently smoked a corned beef, freezing half, I told her the pumpernickel would have to wait.

 

She knows out favorite JDR is tzitzel and we have messed with the formula  several times trying to get it right – without total success but we love the final SD bread anyway. It eventually became a 40% whole rye bread that was a little less hydrated than out usual bread for that amount of whole grains.

 

Lucy then decided to continue our sprouted grain baking by using 30% sprouted whole rye and wheat in the mix and increase the amount of whole grains to 60% by using 30% whole un-sprouted rye and wheat as well.  In the past, 30% sprouted grain in the mix became somewhat of a fermenting nemesis making a long, shaped proof in the fridge of 20 hours problematic.  We thought we would give it another go to verify the previous outcomes.

 

We sprouted the equal parts of rye and wheat on Monday and dried them outside in the AZ sun at 105 F on Wednesday before the monsoon rains came around dumping 2 of rain is a very short period of time.   We milled the sprouted and whole grains together and sifted out the 15% hard bits totaling 42 g which we fed to the 9 week retarded rye starter to make the levain over 3 builds.

 

The first build was 2 hours the 2nd stage was 3 hours and 3rd stage was 4 hours.  Once the levain rose 50% in volume we retarded it for 12 hours.  An hour after the levain came out of the fridge the next day, we started the 1 hour autolyse with the remaining dough flour, red malt, sprouting water and water with the salt sprinkled on top – so no chance for forgetting it.

 

I know what you are thinking.  Tzitzel not made with any sprouted flour or even any whole meal flour either.  It is made with medium rye flour, bread flour and commercial yeast.  Lucy’s Sorta Tizitzel Like Sprouted Sourdough is getting pretty far from the mark but since she can’t read or understand English – it isn’t all her fault.

 

I think she just called it that to please her master and feed his Tzitizel Fever Fetish.  Still, it sounded pretty good if the sprouted flour didn’t create its usual run away fermenting mass that would eat the fridge and probably the most susceptible and most tasty part of the kitchen.

 

Tough to beat  good, bacon, brie,  blue cheese mushroon burger - once a month!

Once the levain hit the mix, we did our usual 3 sets of slap and folds of 7, 2 and 1 minute – all on 20 minute intervals.   Since the hydration was low for this amount of whole grains. We did 2 slaps to each fold and I can say thy dough completely quit sticking to the counter after the first 7 minutes.  With 30% whole rye in the mix you have to change your rule of thumb about quitting the first set of slap and folds when the dough stops sticking to the counter.  It was sticking much but there was a bit left behind – so no worries.  By the time we finished up the slap and folds the dough came off the counter clean.

 

Can't remember the last time we had grilled lamb chops.

We incorporated the aromatic seeds into the dough on the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  The S&F’s were done on 15 minute intervals unlike the slap and folds.  We normally would put more aromatic seeds in this bread but we wanted to get a better feel for the difference in taste using 30% sprouted whole grains and didn’t want as much competition coming from the seeds.

 

Once the S&F’s were done, we shaped the dough into a boule rather than the typical Tzitzel batard.  It was immediately bagged in a trash can liner and placed in the fridge for a 20 retard but decided we would check it at 16 hours anyway.

 

We took th proofed dough out of the fridge at the 20 hour mark and let it warm up on the counter for an hour before firing up the Mini oven.  We got 2 of Sylvia’s steaming cups ready in the microwave, upended the dough onto parchment on the top vented cover of the MO’s broiler pan, slashed the boule T-Rex style and slid the whole assembly into he mini oven at 500 F for 15 minutes of steam.

 

After 4 minutes we turned the oven sown to 475 F.  It is nice to be baking Mini Oven Style again.  After the steam came out, we turned the oven down to 425 F convection this time and continued to bake another 12 minutes until the bread reached 210 F on the inside and was removed to the cooling rack.

 

We love a rich beef stew even in the hot Az summer.

This bread smelled great when it was baking and filling the kitchen with that aromatic seed smell known to make master bakers fall their knees crying and also so their apprentices can get to them to do a nose rip so no one knows what their master is crying about for sure.  Lucy is famous for her nose rips and my wife and I have the scars to prove it – think Chinatown.

 

This bread browned up very well, sprang a bit and bloomed enough to reveal the nasty dinosaur footprint.   It came out of the oven very crisp with small blisters.  We will have to see how the crumb came out after lunch.  We had to dig out some smoked pork from the fridge for today's lunch after we tasted this bread.  This might be the best high percent whole grin Jewish deli rye style bread we have ever made.  The crumb was open, soft and moist.  The subtle aromatic seeds came through just enough.  The sprouted grain gave the bread a more complex and deeper flavor.  This is one fine sandwich bread.  Can't wait to but some smoked corned beef on it.

Formula

 

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

6

0

0

6

1.31%

15% Ext. Sprouted Rye & Wheat

6

13

26

45

9.80%

Water

6

13

26

45

9.80%

Total

18

26

52

96

20.92%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

48

10.46%

 

 

 

Water

48

10.46%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Ext. Sprouted  Rye & Wheat

249

54.25%

 

 

 

KA Bread Flour

210

45.75%

 

 

 

Total Dough Flour

459

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

Sprout Water 180 & Water

340

74.07%

 

 

 

Dough Hydration

74.07%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

512

 

 

 

 

Sprout Water 180 & Water w/ Starter

388

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

75.78%

 

 

 

 

Total Weight

927

 

 

 

 

% Whole Grain - Sprouted Grain

58.98%

27.93%

 

 

 

Spice Mix

12

2.61%

 

 

 

Red Malt

5

1.09%

 

 

 

Hydration with Starter & Adds

75.05%

 

 

 

 

 

 

 

 

 

 

Spice mix is 6 g caraway and 2 g each anise, corriander & fennel

 

 

And Lucy say's not forget the salad.

dabrownman's picture
dabrownman

This is another take on Lucy’s recent sprouted grain experimentation.   This time she used a 4 whole grain blend of equal parts of: spelt, rye, farro and wheat for the sprouted part and the whole grain part too.  But she cut the sprouted part in half hoping to further bring this kind of bread back down to earth without it fermenting away at ramming speed and over proofing.

 

This time the levain amount was 9% of the total flour and water weight instead of 7%.  All of the hard bits sifted from the sprouted and the whole grain berries was used to feed the levain you get the hard bits as wet for as long as possible…plus the levain loves these hard bits.  In this case there, was only 14 g of hard bits at the 11.3% extraction so some of the 88.7% extraction was also used to feed the levain.

 

We sprouted on Monday for 24 hours and dried in the A sun on Tuesday.  On Wednesday we ground the sprouted and whole grains and got 10 g of rye starter from our 8 week old stash in the fridge.  We did our unusual 3 stage levain build of 2 - 4 and 4 hours where the levain was refrigerated for 24 hours 4 hours after the 3rd stage instead of our usual 1 hour following.

 


We got the levain out of the fridge on Thursday and while it was warming up we autolysed the remaining dough flour for 1 hour with a mix if yogurt whey and water with the salt sprinkled on top.  We also whizzed up 10 g of the walnuts to mix with the 10 g of walnut oil and the tablespoon of minced fresh sage to make the walnut and sage paste.  Walnuts and Sage is a specialty of Phil’s (PiPs) - Super Hero, Purple People Eater Bread found here.

http://www.thefreshloaf.com/node/27219/tartines-aromatic-semolina-bread-walnut-and-sage-wholewheat  And my take on it here.

http://www.thefreshloaf.com/node/27373/pips-walnut-and-sage-100-whole-wheat

And another walnut and sage chacon here

 http://www.thefreshloaf.com/node/29002/sd-yw-chacon-revisited-%E2%80%93-87-whole-grain-multigrain-sprouts-walnut-and-sage-paste-and-pump  We do like walnuts and sage in bread with a little whey and walnut oil paste….but it isn’t a bad thing!

 

Once all the flour, liquid and salt came together, we did 3 sets of slap and folds of 7, 1 and 1 minute on 20 minute intervals.  After 3 sets of slap and folds were done we did 3 sets of stretch and folds on 45 minute intervals incorporating the walnut oil, walnut and sage paste with the walnuts on the first set pf S& F’s.

 

After a half hour rest we pre-shaped the dough into a boule and 10 minutes later we changed our minds and made the dough into a chacon by making a knotted roll with 100g of dough for the middle of the bottom of the basket and 8 balls of 30g each surrounding it.

 

The remaining dough was shaped into a taught, squat, flattish round to cover the design in the bottom of the basket.  We let it proof for 45 minutes on the counter in a used trash can liner before retarding it for 20 hours in the fridge.

 

We haven’t baked under the bottom of a DO for some time so thought we would do so for this bake.  The dough had risen very well in the fridge but since it was a chacon and no scoring necessary, we decided to let the dough warm up on the counter for a half an hour before Big Old Betsy was heated up to 550 F which took another 45 minutes.

 

We overturned the bread onto parchment on a peel, slid the bread into the oven on the bottom stone and immediately covered it with the bottom of an aluminum DO for 20 minutes of steaming as we turned the oven down to 500 F or 2 minutes and then down to 475 F for 18 more.

 

Once the lid came off, we turned the oven down to 425 F - convection this time and continued to bake or another 10 minutes until the bread read 208 F on the inside and was removed to the cooling rack.  It sprang well, cracked where the chacon design forced it to and browned up well enough.   It came out of the oven very crispy but went softer as it cooled.

 

The crumb came out that walnut shade of purple we love so much, was fairly open with the sage smell hanging around in a subtle way.  There was a little more of an acid tang due to the yogurt whey but it didn’t detract from the fine flavor of this bread even though the sprouted flavor of the grain was less than usual..  We like this sprouted grain bread the best so far.  The taste is superb and if you haven't made a bread like this - you should  and soon - it is that good.

 

Formula

Wonder if this smoked corned beef would go well with this fine bread?  Or would it be better as hash?

 

Rye SD Starter Build

Build 1

Build 2

 Build 3

Total

%

8 Week Retarded 66% hydro. Rye Starter

10

0

0

10

2.58%

88.7% Whole & Sprouted 4 Grain extraction

0

1

20

21

5.43%

11.3% Whole & Sprouted 4 grain Extraction

5

9

0

14

3.62%

Water

5

10

20

35

9.04%

Total

20

20

40

80

20.67%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

40

10.34%

 

 

 

Water

40

10.34%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

9.59%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

88.7 % griain extraction

87

22.48%

 

 

 

12% Protein White Flour Mix

300

77.52%

 

 

 

Total Dough Flour

387

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

2.11%

 

 

 

Whey 147,water

268

69.25%

 

 

 

Dough Hydration

69.25%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

427

 

 

 

 

Total Liquid w/ Starter

308

 

 

 

 

 

 

 

 

 

 

Walnut Oil

10

2.58%

 

 

 

Walnuts

80

20.67%

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

72.13%

 

 

 

 

Total Weight

834

 

 

 

 

% Whole Grain

32.04%

 

 

 

 

 

 

 

 

 

 

11.97% Protein flour mix is equal parts of LaFama 11.22% AP.

 

12.7% King Arthur bread flour amd 12% Winco AP flour

 

 

 

 

 

 

 

 

1 T Fresh Sage

 

 

 

 

 

 

Lucy says not to forget the salad to go with the sunset and.....have a great weekend.

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