The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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

 

 

 

 

dabrownman's picture
dabrownman

Lucy was thinking ancient this weeks and was studying the oldest thing she could think of at the time – The Sun.  The Poor thing is middle age at 5 billion years old and has an appetite like nothing else around here.  It gobbles up 400-600 million tons of hydrogen a second to overheat our world but it will be doing the overheating thing much better in the future.

 

It seems that over the next billion years or so the sun will get larger and burn hotter as it moves on to doing what all stars its size do.  The temperature on the Earth will be at least 100 degrees hotter then too – too bad for us poor humans long before then .......as the Earth’s oceans boil away.

 

But that is nothing, the Sun will keep getting bigger and hotter for another 4 billion years after that until the Earth is engulfed inside the expanding Sun and turned into a burnt cinder.   I asked Lucy why she was so into the Sun and she said that she wanted to bone up on man made global warming and one thing led to another.

 

One other thing it led to was the fact that Mars is also going through a period of global warming right now that is much worse than the Earth’s.  Then it made sense to Lucy why we want to send people to live on Mars.

 

Obviously, humans must be a moderating factor when it comes to the extremes of global warming.   The poor Martians need humans living there to help them moderate their totally out of control global warming thing they have going on there right now.  Sadly, we can’t get there for a coupe pf decades and by then all of the Martians might be dead - anther species we could have saved .....

 

After 6 hours of retard.

Truthfully, I am more concerned about what is going to happen to us poor humans over the next billion years as the Sun tries to fry us.  Is there nothing we can do?  How do we get the 7 billion people living here now (and who knows how many billions more by then) off the Earth to another home by then when we can’t even get a couple of people to Mars in time to save the Martians from reallybad global warming?

 

After 18 hours of retard.

Thankfully, Lucy says she has the answer to that question already figured out.  It is comforting to know that and we can sleep well knowing we will be safe and sound and be able to easily defeat the Sun itself .....as it comes knocking on our door like the grim reaper ......sooner than we think.

 

Off to this week’s Ancient meets New World bake including the 3 farros (not the pharaohs) from the Ancient World with potatoes and wheat from the New World…. even though wheat was introduced to the New World from the Old World but at least the wheat didn’t come from the Ancient World which would have ruined the whole post if you ask me.

 

The whole grains make up 50% of the flour in this mix, they were all sprouted and consisted of einkorn, emmer and spelt.   Boiled potato wasn’t enough so Lucy added potato flakes and used the water to boil the potatoes as the dough liquid.  In keeping with her penchant to put rye flour in every bread, she snuck some whole rye into the first of 3 levain builds.

 

She then retarded the finished levain for 12 hours when it doubled after the 3rd feeding.  There were 2 starters used of 6 g each.  Both were rye sour with the only difference being one had been stored in the fridge for 22 weeks and the other had been stored for only 6 weeks – another ancient and new twist according to Lucy.  The levain ended up being 15% pre-fermented flour.

 

After a 1 hour warm up of the levain and autolyse of the dough flour, now mashed potato, potato flakes and potato water with the pink Himalayan sea salt sprinkled on top, the levain was mixed in for the first of 6 sets of slap and folds- a new Lucy record for slap and folds and a move away from stretch and folds at the end to get the add ins well incorporated.

 

If you smoke some chicken thighs and country style ribs. you can make a tray of green chili, tomatillo, grilled onion and pepper, clour (or Florn) smoked meat enchiladas..

After 3 sets of 30 slap and folds on 30 minute intervals we did 3 sets of 4 slap and folds on 30 minute intervals when the seeds were added in.  The seeds included sunflower as well as chia and chopped flax seeds which were also soaked in 60 g of water so the chia seeds wouldn’t suck all the water out of the dough.  Instead of bulk retarding for 21 hours we decided to do a shaped retard of 18 hours.

 

Without a bulk retard on the counter we shaped the dough into a squat oval and placed it into a rice floured basket, bagged it in a trash can liner and in the fridge it went.  We checked it at 6 hours, thinking the bulk of proof would be over, the dough cold and it looked fine.

 

The net morning it was clear that the dough had continued to proof in the cold nearly as much as it had proof in the first 6 hours.  So much for the old idea that the proofing takes place early in the retard cycle before the dough gets too cold!  It looked a bit over proofed at the 18 hour mark, not horribly but definitely over proofed.

We immediately fired up Big Old Betsy to 500F with the Combo Cooker inside.  We un-molded the cold dough onto parchment on a peel.   It slashed easily and we slid it into the combo cooker and baked it at 450 F for 20 minutes covered.

 

When the lid came off we saw that the spring and bloom was less than usual die to the over proofing – but it did blister well with the dough being so cold.  We turned the oven down to 425 F and turned the fan on to dry the crust and brown it up.  5 minutes later we took the now set bread out of the cooker and put it on the stone to finish.

 

After 18 minutes of dry heat total, the bread thumped done and it had browned beautifully.  We turned off the oven and left the bread to crisp further on the stone with the oven door ajar for 5 more minutes.  We expect the crumb to be more open than usual because it always is when the dough goes through a shaped long retard and it over proofs a bit - and it seems to over proof every time this way too!

 

Lucy reminds us to not forget the salad to go with with that enchilada and the end of monsoon  Arizona sunset..

We will have to wait and see exactly what happened when we slice the bread for lunch in a few hours.  The crumb came out very soft moist and open for a bread of this type.  Most of all it is delicious.  The sprouted grains and seeds really came through and it made a fine summer sausage sandwich for lunch with the usual fixings.  We like this bread a lot,.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

22 Week Retarded Rye Sour

6

0

0

6

1.21%

Whole Rye

12

0

0

12

2.42%

25 % Extract. Sprouted Ancient Grain

0

24

33

57

11.52%

75 % Extract. Sprouted Ancient Grain

0

0

7

7

1.41%

Water

12

24

40

76

15.35%

Total

30

48

80

158

33.13%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted Ancient and Whole Rye Grains

79

15.96%

 

 

 

Water

79

15.96%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

240

48.48%

 

 

 

75 % Extract. Sprouted Ancient Grain

176

35.56%

 

 

 

Total Dough Flour

416

84.04%

 

 

 

 

 

 

 

 

 

Salt

9

1.82%

 

 

 

Potato Water

295

59.60%

 

 

 

 

 

 

 

 

 

Dough Hydration

70.91%

 

 

 

 

Total Flour w/ Starter

495

 

 

 

 

Potato Water & Water

374

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Boiled Potato

37

7.47%

 

 

 

Water

60

12.12%

 

 

 

Potato Flakes

8

1.62%

 

 

 

15 g ea Cracked Flax & Chia

30

6.06%

 

 

 

Sunflower seeds

75

15.15%

 

 

 

Total Add Ins

210

42.42%

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.56%

 

 

 

 

Total Weight

1,138

 

 

 

 

% Whole & Sprouted Grain

50.91%

 

 

 

 

 

 

 

 

 

 

Sprouted Ancient Grain flour is equal amounts of: of einkorn, emmer and spelt

 

 

 

 

 

 

Water in Add ins not included in hydration calculations.

 

 

 

  

dabrownman's picture
dabrownman

Some folks like flour tortillas some like corn tortillas. – picky, picky, picky!  I say make them both compromise so you only have to make one kind – half flour and half corn and cut your work in half.

 

I know you are saying ….hey Guedo!   I can buy both at the some time right next to each other at the supermarket but buying tortillas is like eating dirt and expecting it to taste like puff pastry. Nothing tastes a good as a fresh made tortilla of either kind and they are so easy to make.

 

They are technically a dry fried, quick bread and people that buy bread at the store really scare Lucy to no end…and I can’t say what they do to me on this forum.  You don’t need a tortilla press either and like Alton brown we hate uni-tasker gadgets.

 

So make some Clour tortillas and impress your friends with how ethnic you can be when pressed.  It doesn’t hurt to make your own red and green salsas, refried beans, chicken chorizo carnitas mixed with red, green, Poblano and Hatch green chilis sauted until brown with onions and queso fresco either but - one step at time is way better than none at all when it comes to just about anything fresh.

 

Some of you might know already that Lucy isn’t a big fan of masa made for tortillas preferring the more medium grind of tamale masa instead.  Why stock both when onewill do just fine for both – plus the chunkier grind just tastes better if you aren’t making your own from scratch or buying prepared masa at the Hispanic grocery.

 

Lucy isn’t much for plain white bread so you can guess her clour tortilla recipe isn’t simple and nearly tasteless like normal tortillas – even home made ones.  But, you can take it from me, theses are way better even it a bit different.  This recipe makes 12 decent sized clour tortillas.

 

1 C  AP Flour

1 C corn masa

1 T of lard plus 1 tsp of bacon fat

1 tsp salt

1 tsp of baking powder

1/2 tsp each of: mixed chili powder, chipotle powder, smoked paprika

2 T of finely chopped Swiss chard

 Mix the above in a bowl with a whisk and then cut in the fat with a pastry cutter.

 Add 3/4 C of your best roasted chicken stock.

 

Stir with a spoon and then knead for 1 minute until smooth.  Roll into a log and cut into 12 pieces.  Roll out into thin circles using the slightest bit of AP bench flour.

Dry fry in a pan until both sides just start to brown in a few places.  Store in a tortilla warmer and use immediate or wrap 4 at a time in plastic wrap and freeze for later - just yummy! 

dabrownman's picture
dabrownman

Lucy is known for her multi grain breads with lots of different stuff added to the mix.  With the Pope coming to America this week and in keeping with his vow of living simply Lucy really tried to turn over a new leaf.  She used 1 grain only, half of it sprouted, where the hard bits were sifted out and fed to 2 different levains.

 

The non sprouted 22% extraction hard bits were fed to the 21 weeks retarded rye sour starter and the 22% extraction sprouted hard bits were fed to YW to make the 2nd levain.  Together they came to about 22.5%  pre-fermented flour which is about twice our usual amount for this is a heavy whole grain bead.

 

The acids in the SD levain really bleached out the color of the hard bit where the YW levain color was unchanged!

It is only 100 F outside in the Fall instead of 115 F in the summer but the YW is very low acting and not nearly as harsh on the gluten as SD so she thought a bit more would work out OK even for a long 18 – 21  hour retard she had planned.

 

Into the fridge.

The SD levain was built over 3 4 hour stages and the YW one was built over a singles stage of dump, mix and wait 12 hours.  Once the levains were built, they were both retarded for 24 hours.  The SD levain smelled very sour and the YW was very fruity.

 

After retard.- it way more than doubled....

The double levain was specified by Lucy because the YW has a reputation of opening the crumb of heavy whole grain breads like nothing else can - short of commercial yeast and it lends sweetness to the bread without using any sugar, BMS or molasses and we know that some whole grain brads can be a bit bitter without something to neutralize it.  

 

Before final proof.

As the levains warmed up on the counter we autolysed the 78% extraction whole and sprouted wheat flour with the dough liquid  and the Pink Himalayan sea salt sprinkled on top.  Once the levains hot the mix we, did 30 slap and folds to mix everything in and then did 30 more before resting.

 

We did 2 more sets of 30 slap and folds on 30 minute intervals and then 2 sets of 8 slap and folds on 45 minute intervals before shaping into a ball and putting the dough in an oil coated, plastic covered bowl and placing it in the fridge for 21 hours.

 

Tick Tack Toe slash.

Once the dough came out of the fridge we did a quick but gentle pre-shape using 4 stretch and folds putting the dough back into the covered bowl for 1 hour of warm up before doing a final shape into boule and putting it into a rice floured basket for final proof.

 

We let the dough proof 50% before un-molding onto parchment on a peel, slashing it and sliding it into a hot DO for 20 minutes of steam at 450 F.  The thing to remember when doing a whole grain bread is that it doesn’t need as full a final proof as white bread does before hitting the heat.

 

Once the lid came off 20 minutes later, we turned the oven down to 425 F - Convection and continued to bake for 15 more minutes, taking the bread out of DO 5 minutes after the lid came off.

 

It blistered, bloomed and sprang pretty well under steam and then browned deeply once the lid came off.  We will have to wait and see how the crumb came out when we slice the bread for lunch.  The crumb came out moist open and a bit glossy too.  The sour tang was more than we thought it would be with the YW in the mix.  

The overall taste was very nice, full and deep flavors were a treat.  This is the way a real WW bead is supposed to look and taste like!  We have no complaints.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

21 week Retarded Rye Sour

7

 

 

 

1.53%

22% Extraction Wheat

7

14

29

50

10.93%

Water

7

14

29

50

10.93%

Total

14

28

58

100

23.39%

 

 

 

 

 

 

YW Levain Build

Build 1

Build 2

 Build 3

Total

%

22% Extraction Sprouted Wheat

50

 

 

 

10.93%

Yeast Water

50

 

 

 

10.93%

Total

100

 

 

 

21.86%

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

 

 

Whole & Sprouted  Wheat

103.5

22.62%

 

 

 

Water & YW

103.5

22.62%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

22.62%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

78% Extraction Wheat

177

38.69%

 

 

 

78 % Extraction Sprouted Grain

177

38.69%

 

 

 

Total Dough Flour

354

77.38%

 

 

 

 

 

 

 

 

 

Salt

9

1.97%

 

 

 

Water

354

77.38%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

457.5

 

 

 

 

Water & YW

457.5

 

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Add ins

100.00%

 

 

 

 

Total Weight

924

 

 

 

 

% Whole & Sprouted Grain

100.00%

 

 

 

 

% Sprouted Grains

50.00%

 

 

 

 

 Lucy says to have a blue cheese salad with that chicken taco and Arizona sunset

 

 

 

OK ....have a piece of Apple Cake too!

dabrownman's picture
dabrownman

I am reminded of my favorite mythical philosopher; Yoda, who said ‘Try Not! Do or do not.  There is no try!  Yesterday was a day to try men’s souls – if there were any men. or women, left in the world.

 

The Fed was supposed to raise interest rates a lousy quarter point from and eighth of a point where it has been for 7 years as the entire world melted down because a few people couldn’t pay their mortgages back to the banks in the USA.

 

Everyone in the entire world knows that a quarter point interest rate rise would affect no one or business anywhere  and no one would even care…. if they noticed it in the first place.

 

But the Fed could not bring themselves to pull the trigger – it was just way, way too scary for them to contemplate what horrors would happen as a result of their totally meaningless act.  This is just another sign that the world is ending as we knew it – which is good because that world needs to die a horrible death.

 

Taking into account the opposite of courage that the Fed showed yesterday, Lucy refused to come up with a recipe for this week’s bake saying that if the Fed was too scared to move on their totally worthless rate hike, she had no reason to believe her, way more important, weekly bread recipe should ever see the light of day!

 

Well, she had a point.….but it was my duty, as her Master, to remind her that not being fed for a week would be a bad way to prove it.   I was just guessing she would realize what fed I was talking about of course.

 

Maybe we should keep all food away from the Fed the next time their spines begin to bend in the gentlest of fall breezes? Maybe it is better to tear up their paychecks and let them blow away in the fall breeze instead?

 

Finally, a small piece of Grandma Bell’s Apple Cake, waved in front of Lucy's huge nose, brought her around to sanity and restored her resolve to never, ever get in the way of any food.......for any reason  - no, not ever….. a wise thing for all of us to remember.

 

This weeks bake required a run to Whole Foods to get some spelt, barley, farro (emmer) and einlorn since Lucy’s Pantry was nearly dry – oh my!   Since half the whole sprouted grains in this bread are very low gluten or weakly so by nature, Lucy thought that by upping the hydration to the sky's limit would really make it hard on me and test my skill at making a Frisbee as well as anyone else could – so it came nearly  80% hydration.

 

Another change is that instead of retarding the hard bit 3 stage levain build for 24-48 hours when it doubled after the 3rd build.  Lucy decided on a new experiment.  After it doubled, we stirred it down to see if it would double again and really bring out the yeast side of the culture -  just in case there was a Frisbee in my future.  The levain ended up being 15% pre-fermented flour up 50% from our usual 10%

 

We did a 1 hour autolyse wth the salt sprinkled on top but no levain.  Another change was to do 3 sets of 4 slap and folds on 30 minute intervals after the 3 sets of 30 slap and folds on 30 minute intervals.  Normally we would do 2 sets of 4 stretch and folds on 45 minute intervals after 3 sets of 30 slap and folds.

 

No bulk ferment on the counter since the kitchen was still 85 F in the Fall.  A 21 hour bulk retard was used instead of a shaped one.  It surely would have over roofed in the fridge if it was shaped,  Once the dough came out of the cold  we did a quick reshape into a boule using 4 gentle stretch and folds and then let the dough rest for 1 hour,

 

Then we did a final shape into a squat batard, placed it seam side up in a rice floured basket, bagged it and let it final proof on the counter for 40 minutes before firing up Big Old Betsy to 450 F with the combo cooker inside.  Once the oven beeped it was at temperature, we let it go another 10 minutes before un-molding onto parchment on a peel, slashing and loading it into the cooker.

 

Don't forget those quick breads that are so good in the winter with stews like this corn bread.

We left the lid on for 18 minutes and then turned the oven down to 425 F – convection this time.  After 5 minutes of dry heat, we took the bread out of the cooker to let it finish baking on the stone for about another 10 minutes.  It blistered, bloomed and sprang just fine under steam and browned well enough without it.  We will have to see how the crumb looks when we slice it for today’s lunch sandwich.

The crumb came out fairly open, moist and very soft.   This bread is more sour than usual, yea..... and the sprouted grains,in this combination also deliver a great flavor that satisfies. I have no complaints and there is plenty of yum when it comes to this bread.  

Grandma Bell's.useful Apple Cake.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

20 Week Retarded Rye Sour

10

0

0

10

1.96%

20 % Extraction Sprouted 10 Grain

10

20

25

55

10.78%

80 % Extraction Sprouted 10 Grain

0

0

15

15

2.94%

Water

10

20

40

70

13.73%

Total

30

40

80

150

29.41%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted 10 Grain

75

14.71%

 

 

 

Water

75

14.71%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

250

49.02%

 

 

 

80 % Extraction Sprouted 10 Grain

185

36.27%

 

 

 

Total Dough Flour

435

85.29%

 

 

 

 

 

 

 

 

 

Salt

10

1.96%

 

 

 

Water

330

64.71%

 

 

 

 

 

 

 

 

 

Dough Hydration

75.86%

 

 

 

 

Total Flour w/ Starter

510

 

 

 

 

Water

405

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.41%

 

 

 

 

Total Weight

975

 

 

 

 

% Whole Sprouted Grain

50.00%

 

 

 

 

 

 

 

 

 

 

Sprouted 10 grain flour is equal amounts of: of rye, spelt, oat, wheat

 

einkern, emmer, Kamut, barley, Pima Club & Sonoran White

 

 

Lucy says not to forget a salad with that Arizona monsoon sunset

 

dabrownman's picture
dabrownman

On one of the darkest days in American history; 9/11, Lucy went deep in her bag of tricks to come up with a new very dark bread indeed.  In the past year, her 2 favorite dark breads were the Really Dark Old School Sprouted Pumpernickel – In memory of Barbra, another dark day for Fresh Lofians and Lucy’s Take on Adri’s Westphalian Rye.

 

She decided to combine parts of these two fine darkies to come up with one she though would be perfect for this dark day.  Lucy loves making the whole rye starter from scratch in the pumpernickel but changed it up to be a rye and wheat one for this one.

 

This is a very active starter that is built over 3 days with 40 g of whole rye and wheat and 32 g of water each day and throwing away half right before day 3's ffeding.  We took the tossed portion and feed it separately on day 3 and also used this in the mix to up the levain amount since this wasn't going to be a retarded bread adn we wanted more sor rather than less..  We then took the scald and feed that to one half the starter and 12 hours later retarded both  in the fridge for 12 hours.

 

Wow!  Could only get half the add ins in this picture.

She also likes the baked scald in the Westphalian rye and used that to replace the home made caramel in the Old School Pumpernickel thinking the baked scald made for way more flavor.  For this baked scald she used some sprouted whole wheat and sprouted whole rye with some dehydrated minced onions, molasses, barley malt syrup, red malt and water baking it in the mini over for 3 hours at 150 F with the door ajar so the enzymes wouldn’t be killed off.  When finished,remember to top the water of the scald back up to its original amount before mixing it into half the levain.  Otherwise the dough will be too dry.

 

Another big change for this bake is that there was no long cold retard of dough.  We mixed it this morning and baked it this afternoon a one day bread if you discount the starter from scratch and the sprouting, dehydrating and milling of the whole wheat and whole rye grains  The starter from scratch was started on Monday for the Friday bake.

 

For the aromatic seeds we used caraway, anise, coriander and fennel and for the rest of the add ins we used prunes, walnuts and sunflower seeds.   Needless to say, this bead has a lot of things going on with it.  But, it isn’t difficult and actually fun trying to keep everything on schedule so it hits the final mix at the right time, in the right order and just right.

 

For the dough autolyse, Lucy used Boulder Beer’s fine Chocolate Porter to wet the dough flour for 1 hour in keeping with the dark theme.  We sprinkled pink Himalayan sea salt on top of the autolyse.  Once the two levains hit the mix we did 60 slap and folds to mix everything together and then did 2 mire sets of 30 slap and folds - all on 30 minute intervals.

 

We then did 3 sets of stretch and folds on 30 minute intervals to get all the add ins mixed and evenly distributed.  Then the dough was bulk fermented on the counter covered in a SS bowl for 1 hour before being shaped shaped into a boule and placed into a barely rice floured basket seam side down for proofing - so we could bake this seam side up without slashing to get those craggy openings Westphalian bread is known for showing off.

 

It looks different in the sun.

Rather than bake this low and slow like pumpernickel, we decided to bake this on a stone with Mega Steam preheated to 450 F.  This is a big lump of dough so we steamed for 20 minutes before removing the steam and turning the oven down to 415 F - convection this time.  We baed this bread for another 40 minutes before declaring it done with a bottom thump.

 

The top did crack a bit like we had hoped.  It turned out to be quite a looker anyway. This bread should look torn asunder in a rustic way.  We will have to wait for 24 hours for the moisture to redistribute in order to see how the inside turned out and how it slices.  One thing is for sure, this bread wins hands down The Best Aroma as it Baked Award

 

Lucy calls this her Westphalian Pumpernickel  The crumb came out soft, moist and open enough for a heavy bread and 4 day old stater.  The crust went soft after being wrapped up overnight and way different than the super hard crust it had coming out of the oven.  If you like rye and pumpernickel you will love this bread.  It is one fine fasting loaf .  

 This bread only needed some toasting and butter for breakfast.  This isn’t the typical Rosh Hashanah bread but I’m guessing it does have some very serious Jewish history and connections in it somewhere. Happy Rosh Hashanah to all. 

 

 

SD Levain Build – see note below

Build 1

Build 2

 Build 3

Total

%

Whole Rye & Wheat

40

40

80

160

23.19%

Water

32

32

72

136

19.71%

Total

72

72

152

296

42.90%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Rye & Wheat

160

23.19%

 

 

 

Water

136

19.71%

 

 

 

Levain Hydration

85.00%

 

 

 

 

% Pre-fermented  Flour

19.71%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

 Bread Flour

225

32.61%

 

 

 

Sprouted Rye

120

17.39%

 

 

 

Sprouted Wheat

120

17.39%

 

 

 

Total Dough Flour

465

67.39%

 

 

 

 

 

 

 

 

 

Salt

13

1.88%

 

 

 

Chocolate Porter

250

36.23%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

690

 

 

 

 

Water

541

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Sunflower Seeds

100

14.49%

 

 

 

Caraway, Fennel, Anise, Coriander

20

2.90%

 

 

 

Prunes & Walnuts

200

28.99%

 

 

 

Add Ins

320

51.45%

 

 

 

 

 

 

 

 

 

Scald

 

 

 

 

 

Sprouted Rye and Wheat

60

8.70%

 

 

 

BMS & Molasses

20

#DIV/0!

 

 

 

Red Malt

5

0.72%

 

 

 

Minced Dried Onion

10

1.45%

 

 

 

Water

155

22.46%

 

 

 

Total Scald

250

31.16%

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

80.43%

 

 

 

 

Total Weight

1,814

 

 

 

 

% Whole & Sprouted Grain

66.91%

 

 

 

 

 

 

 

 

 

 

The first 2 feedings of the levain were 40 g whole grains and 32 g

 

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

 

 

40 g of flour and 32 g of water and the other half fed 40 g each of flour

 

and water.  The whole grains were rye and wheat 50/50

 

 

 

One levain was then mixed into the scald at the end of day 3 

 

 

 

 

 

 Lucy says to have a salad with that fine AZ sunset.

 

 

dabrownman's picture
dabrownman

Lucy couldn’t remember the last time we made pizza…. especially one made with YW.  We made this one plain as could be with 20% pre-fermented flour and an equal amount of YW in this case 80g each. 320 g of LaFama AP dough flour, 203 g of dough water and 2% salt.

 

The 160 g of YW levain was built over 1 stage and once it doubled we retarded it for 48 hours.  We autolysed the dough flour and water for 3ominutes before the salt and levain hit the mix.  We did 30 slap and folds to mix everything in and then did 3 stets of 20 slap and folds on 30 minute intervals to develop the gluten.

 

After a quick shaping into a ball, we put the dough into an oiled stainless steel bowl for 24 hours of cold retard covered in plastic wrap.  The dough easily doubled in the fridge and when we took it out we divided it in half for two pizzas.

 

After two hours of warming up it was ready to form into a pizza crust. There were loaded with: home made pizza sauce, mozzarella, provolone, asiago, parmesan and pecorino cheeses, hot Italian sausage,, greed and red onion. red and Poblano chili, crimini and button mushrooms and pepperoni.

 

Mine started out round but ended up rectangular :-)

We baked then at 500 F until the top was very brown – just the way we like it.  The crust was thin, crisp and not foldable just they way it should be.  This crust wasn’t as tasty as our normal focaccia Romana one that has garlic, rosemary and sun dried tomatoes in it  but it was tasty enough for a plain crust,

 

Guess who whats a bite?   Enjoy the rest of the holiday weekend

 

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