The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture

 Sadly, all the pictured I took of this bake were taken at the wrong steting resulting in files that were too large to upload - so we make do with a few crumb shots

After 3 weeks of white SD combinations to formulate a modern SFSD, Lucy has gone back to her darker side that she calls ‘Sweetness in Life’ we went back to exploring a 100% sprouted multi-grain bread.  100% sprouted breads are difficult to make and have then come out looking half decent…. without over fermenting and or over proofing.


Since all the enzymes have been unleashed in the sprouting process they tend to make thing happen very fast in the resulting bread so, generally speaking, the sprouted whole grains don’t need a lot of autolysing to get the starch breaking down into sugars or get the protease breaking the protein gluten strands.

She picked 20% each white & red wheat, spelt and rye with 10% Kamut and then 5% each barley and oat for the sprouted grains.  Lucy thought long and hard about what the rest of recipe would look like and decided on 100% hydration sprouted bran levain using 20% sprouted bran. 

She also used 100% hydration overall, 2% salt and 1% red rye malt but then got bogged down on what the seed, fruit and nut add ins should be.  She is a sucker for a packed crumb if it is a tinned bread so she went that way and could pick a bunch of stuff for the crumb.

She finally decided on Mission Figs for the fruits, sesame, poppy, sunflower and pepitas seeds.  She was torn on the nuts but said I could choose either walnuts or pecans so I chose Brazil nuts because we hadn’t used them in a while and they are great n breads like this one.  Fruits were 20%, as were the nuts the seeds – just to make the recipe easy.  

Dipping sauce lunch with last weeks bake.

Once the 3 stage sprouted bran levain was finished, we added it to the 1 hour autolyse of high extraction sprouted flour instead of retarding it.  We did 40 slap and folds to get everything mixed and then did 2 sets of 10 slap and folds on 30 minute intervals before completing 3 set of 4 stretch and folds on 20 minute intervals.

Stuffed grilled chicken.

We pre-shaped and shaped the loaf into an oval log and plopped it into the Oriental style Pullman pan for final 12 hour proofing in the fridge wrapped in a trash can liner.  In the morning, it looked about right to get the oven fired up and the lid on the Pullman.  Once the oven hit 500 F we loaded the dough in the oven between the two stones.

5 Minutes later we turned the oven down to 450 F and 15 minutes after that we slid the lid off and turned the oven down to 425 F – convection this time.  15 Minutes later we removed the bread from the pan and loaded it onto the oven rack for the last 40 minutes of baking.  It read 202 F when we took it out of the oven.

The crust browned up very dark  due to long baking time but we will have to wait on the crumb shot.  The crumb came out OK for a loaf like this one.  Since it didn't have any aromatic bread spices this one didn't smell as nice as a rye bread would if made like this one...... but the taste was very good - we especially like the dark crust. - yum!  Even though the bread baked a very long time the crumb was still moist.  I just put some butter on it and had it for breakfast untoasted,.  It didn't need anything else.

Due to file size problems we missed out on the pumpkin pie, pear tart, smoked country stlye ribs 

dabrownman's picture

Lucy has been pretty nuts this week going on about how she thinks the wee beasties in SD are really extraterrestrials sent here by more superior wee beasties to take over the Earth after killing us all and using us as a food source in place of the bland flour and water diet they are on now.

  I suggest that we not even listen to her this time since this apparently came to her in a dream she was having about Rin Tin Tin.  She swears she is going to write a big buck, adventure, screen play about her dream none the less.  That should keep her busy for a awhile.

 This is Lucy’s 3rd shot at her take on a modern SFSD bread that has a bit of sprouted multi-whole grain in it and a sprouted bran levain.  The 100% hydration levain has 15% pre-fermented flour all derived from the sprouted grains and using the bran for the first stage of the levain build.  We used 8 g of NMNF starter for the 2 stage levain build.

This version had a bit less water in it, 70% overall, due it’s less whole sprouted grains in the mix than the other two.  Other changes included retarding the built levain for 24 hours and retarding the shaped dough in the fridge for 12 hours and then letting it warm up for one hour on the counter as the oven heated up to 500 F.

We did our usual 1 hour autolyze of the dough flour, in this case all Alberton’s bread flour, 5 g each of red and white malt and water with the salt sprinkled on top.  We did 3 sets of slap and folds of 30 ,4 and 4 slaps each and 2 sets of 4 stretch and folds from the compass points all on 30 minute intervals.

This week's smoked meats included a smoked bacon wrapped sausage made from the rest of this weeks smoked ribs chicken and sausage

 We let the dough rest for 100 minutes before pre-shaping into a squat oval and then 10 minutes after that doing the final shaping and dropping it into and oval rice floured basket for the immediate dough retard.  We decided to put it in seam side up this time and score it rather than seam side down without scoring like the previous 2 iterations.

When we popped the basket out if the trash can liner the next morning, it looked 90% proofed and by the time the oven was hot it was 95% proofed – just on the edge of going too far.  We hoped it still had so pop left it for spring and bloom in the oven.

After 5 minutes of lid on combo cooker steaming we turned the oven down to 475 F for another 5 minutes and then down to 450 F for another 10 minutes so we were going for more of a bold bake this time.  When the lid came off we were pleased to see that the spring and bloom were very nice and the blisters were thee too.

We baked it for 8 minutes with the lid off before removing the bread from the combo cooker bottom to finish baking on the bottom stone.  8 minutes more and the bread looked brown enough and when tested was 208.5 F so off to the cooling rack it went.

Yes we did peach, pear and strawberry galette for dessert and plenty of salads too.

I was a bit dsappointed when I sliced the loaf in half thinking that the bread wasnlt goinjg to be as open as hoped for - but then I sliced one quarter into slices and all was right in the bread world.  The loaf was open, soft, moist and glossy.

The crust had gone soft but was still pretty dark, thin and very tasty  -and it was sour and tangy too!  Just like the old school SFSD in every regard but it was modern in every way.  We will be dipping this one in oil, balsamic,cracked black pepper, fresh basil and grated parmesan tonight woth some manchego, brie and goat cheese

We also made 3 soups this week

Mushroom and chicken green chili sausage

Butternut squash, smoked sausage, corn and wild rice

Green chili, smoked chicken and green chili chicken sausage


dabrownman's picture

I say we have a challenge bake for this wonderful day which celebrates what we do every week!  Post them here the week of November 17th.  

Happy baking 

dabrownman's picture

Not quite a year ago Lucy took a shot a sprouted SFSD that had a bit of sprouted whole grains here

It had 4 sprouted grains of emmer, wheat, rye and spelt at a bit over 23 % with a 13% pre-fermented bran levain, 73% hydration with KA bread flour and LaFama AP for the bulk of the dough flour.  This one is similar with 4 sprouted grains of red and white wheat, rye and spelt, 10% prefermented sprouted bran levain, 72% hydration with Winco bread f and Lafama AP for the dough flour.

This one we retarded the 100% hydration bran levain for 8 hours rather than 16, the autolyse was the same and the dough was not retarded at all unlike the 16 hour retard last time.  This time we added 1% each of diastatic wheat malt and red rye malt to the autolyse since we had just made some of each not long ago.

Amazing how much darker the bran levain is than the dough flours.

David is working on his old school SFSD quest so Lucy though she would continue her Modern Sprouted SFSD one.  Another small difference was in the way we developed the gluten this time.  We did one set of 40 slap and folds followed by 3 sets of 4 stretch and folds from the compass points - all on 30 minute intervals this time.

We then let the dough rest for a half hour of bulk ferment before pre-shaping into a boule using stretch and folds followed by another set 10 minutes later.  We then placed the bole into the rice floured basket seam side down so we could bale it seam side up in the DO without slashing like last time.

Maybe a bit over proofed?

After 2 hours of sitting on the counter to proof we fired up the oven to 500 F preheat with the DO inside.  When we un-molded the dough onto parchment on a peel it was exactly 8 hours after we removed the levain from the fridge.

After 1 minute of lid on steaming, we turned the temperature down to 450 F for another 17 minutes of lid on baking.  When the lid came off, we saw that the dough had sprung fairly well so we continued to bake at 425 F with the convection fan turned on.  After 5 minutes we removed the bread from the bottom of the combo cooker.

10 minutes later the bread had browned up nicely and tested 2o8 F on the inside when we removed it to the cooling rack.  For some reason it didn’t splat as much as we thought it would and it did not blister at all since it wasn’t retarded and cold when it hit the heat-  but it smelled great as it cooled. The bottom was more brown than the usual retarded loaf as well.

 We will have to wait and see how the crumb came out compared to the previous attempt 10 months ago.  The crust went soft as it cooled.  This one is wonderfully sour with a tang but I didn't taste it until 16 hours after it cam out fo the oven and these breads get  bit more sour as they age.  The crumb is irregularly open, soft, glossy and moist.


Little Miss Floozy herself

With the whole sprouted grains it has a much batter and complex flavor than the SFSD of late or old.  The crust isn;t as dark as I would like but a few more minute in the oven would take care of that.  I'll take the modern version over the old just for the flavr alone!

Remember to have a salad with that AZ sunset


dabrownman's picture

You can always tell what the current everyday bread is around here when the freezer is getting close to being empty. – like it is right now.  We didn’t make a bread last Friday and we have been giving away some of it the past two weeks too.

So we were down to a couple quarters of 2 different rye breads and needed an everyday sandwich loaf.  What Lucy came up with was a 50% whole grain bread where half the whole grains were sprouted 9 grains at 75% hydration which is pretty low for us for this kind of bread where we would normally be at 78% or so.

Nothing fancy going on here.   The sprouted 9 grains were: buckwheat, oat, barley, barley, spelt rye, red and white wheat and farro - which was emmer in this case as was the 25% no- sprouted whole grains.  The rest of the flour was bread flour from the bins at Winco and the liquid was all water.

The levain was twice as big as normal at 20% pre-fermented flour, a two stage one where the first stage was the bran from the non-sprouted whole grain and the 2nd stage was the high extraction flour that was left from the sifting of it.  No sprouted or bread flour was in the levain.

We used 10 g of NMNF starter that was only 2 weeks retarded.  The first stage was 3 hours and 2nd stage was 6 hours when it easily more than doubled.  We did autolyze the high extraction 2nd stage flour for the entire length of the first sage build - 3 hours.  We used the large levain because our kitchen is now 12 F lower than the summer and we planned for a 12 hour retard instead of the normal 18-21 hour one.

Since most of the whole grains in the dough flour were sprouted, there really wasn’t much of a reason to autolyse the dough flour for a long time so we went for 40 minutes with the salt sprinkled on top.  Once the large levain hit the mix we did 80 slap and folds for the first set and then 10 for the 2nd and 3rd set – all on 20 minute intervals.  We then did 2 sets of 4 stretch and folds from the compass points on 30 minute intervals.

When the gluten development period of 2 hours was done we let the dough sit for 20 minutes of bulk ferment before pre-shaping and then final shaping into a boule 10 minutes later.  We immediately dropped it into a rice floured basket seam side up, bagged it in a new trash can liner, something unusual for us, and out it in the fridge for the 12 hour retard.

We love home made biscuits - especially with sausage gravy on them

We wanted to make sure that we still knew how to make a loaf bread, without over proofing it in the fridge, after the last bake for the girls at the dental office 2 weeks ago.  It is just a matter of making sure it is at 85% proof for a loaf of bread like this one and we managed to get about that at the 12 hour mark.

Have a salad when ever you can!

We fired up the oven to 550 F with the combo cooker between the 2 stones.  Once it hit temperature, we took the basket of dough out of the fridge, quickly slashed it tic-tack-toe style, unmolded it onto parchment on a peel and then loaded it into the DO with no warm up on the counter.

When the DO hit the heat, we turned the oven down to 50 F for 2 minutes and then down to 450 F for 16 more minutes of steam.  Once the lid came off, we saw that it had bloomed and sprang nicely.  We then took the oven down to 425 F convection for 8 minutes.

We then removed it from the bottom of the DO and finishing it on the bottom stone, baking for another 13 minutes spinning it once.  It browned up well and was at 209.5 F when we took it out of the oven to cool on the rack.  There were a few blisters here and there but nothing to write home about.  Still it looked pretty much like it should if a doofus wasn’t doing the baking.

OK, have some ribs with that salad.  This picture was before the last half hour of glaze.   We also smoked some chicken and salmon for this feast but no pictures of these

The crumb came put fairly open, soft, moist and glossy,.  There was some extra tang with this one due to the large bran levain.  It is a delicious bread all the way around and the crust went soft as it cooled to make for one fine sandwich bread.  Monsoon is over but we haven't posted an AZ sunset for a while so here was last night's talking to ET.


25% Sprouted 9 Grain.

25% Non Sprouted 9 Grain

50% Winco Bread Flouer

75% Water

2% salt

20% pre-fermented levain was 2 stage at 100% hydration using all the non-sprouted 9 grain bran and most of the high extraction,  non sprouted 9 grain flour.

dabrownman's picture

Grilled Talapia and Tuna for Tacos

2016 Dabrownman’s Blog Index

 1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29.2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2/11/2016 -

2/19/2016 -

2/26/2016 -

3/11/2016 -

3/16/2016 - Oh My! 3 Pies and a Green Crocodile!

3/25/2016 - Beer Tang Seed Zhong Half Whole Sprouted 9 Grain SD with Baked Scald

3/31/2016 - 3 Grain Sprouted White Sourdough with Sprouts Added In

4/8/2016  - 100% WG Rye & Wheat Sprouted YW/SD w/ Walnuts, Prunes, Cranberries & Sunflower

4/15/2016 - Altamura Style Whole Sprouted 6 Grain Sourdough with Bran Levain

4/22/2016 - Half Whole and Sprouted 7 Grain SD with Quinoa and Buckwheat Porridge

4/29/2016 - Almost, if you forget the 12 hour levain build, 1 day 6 Grain SD bread

5/6/2016 - 50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion

5/13/2016 - BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

5/18/2016 - 14% Whole Sprouted Grain YW Cocktail Loaf with a Bit of SD and GF Porridge

5/19/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

5/27/2016 - 9 Grain 50 Percent Whole Grain Half Sprouted Sourdough Chacon with Pepitas and Sunflower Seeds

6/3/2016 - Seedy, Sprouted, Bran Levain, 11 Grain Sourdough with Toadies and Figs

6/13/2016 - BBD #84 - Six Sprouted Grain Sourdough With Toasted Buckwheat Porridge

6/18/2016 - 100 % Whole & Sprouted Grain, 60% Rye with Minced Onion, Aromatic and Sunflower Seeds, Prunes Mango and Walnuts

7/2/2016 - What is This Anyway?

7/8/2016 - Walnut, Cranberry, Sunflower Seed, Sprouted 8 Grain Sourdough

7/16/2016 - Nelson Mandela Challenge Bread

7/22/2016 –  David Snyder Gives Lucy the Sourdough White Bread Willies

7/29/2016 - Wow, Another White Bread – Sort’a

8/5/2016 -Yes, 3 White Sourdough Breads in a Row

8/19/2016 - 100 % Whole Sprouted Grain Deli 40 % Rye with Caraway

8/26/2016  Bialy’s the Lucy Way

9/1/2016 - 123 Challenge Slider Rolls for Smoked Brisket

9/4/2016 - And You Wonder Why It's Called Red Rye Malt?

9/9/2016 - Passing the Test Sourdough Bread

9/16/2016 - Lucy Bakes Her New Favorite Sourdough Rye

9/21/2016 - White Bread For White Teeth

9/23/2016 - Attack of the Ancient Aliens

9/28/2016 - It's been a long time since the last pizza




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

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts





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






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 -

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




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

Lucy couldn't even remember the time we had pizza - and we love making pizza nearly as much as we love eating it.  This one had a fast crust since we didn't decide to have pizza until 2 PM for dinner at 6 PM.

Se we went with a fast dough using a couple of large pinches of instant yeast, have high gluten and half bread flour and no whole grains. I hope Lucy doesn't burn in doggy hell for this.

We used 71% hydration and added in some rosemary, sun dried tomato, garlic and olive oil.  No autolyse this time.  We slap and folded it 3 times and then twice more for 8 times each over the first hour on 20 minute intervals and then folded it 3 times over the next 3 hours.

By the time pizza forming time came around the dough was billowy and had doubled in size - perhaps a bit more.  It shaped great with no tears and we only had to let it rest once for 5 minutes to get it into a pie shape.

We brushed on some olive oil and used some sausage meat sauce we found in the freezer for the covering red part.  Then came the red and green peppers, caramelized onion and crimini mushrooms, then the pepperoni and finally the mozzarella and Parmesan cheeses.

So this one was nothing fancy.  It baked for 5 minutes on the bottom stone and then 5 more minutes after being spun - all at 550 F.  This one came out of the oven a nice looker for sure.

Have a salad with that pizza.

The crust was browned evenly on the rim and underneath, it was very crisp, the way we like it and not foldable soggy like NY pizza.  It tasted great with a fresh basil garnish.  My daughter said it was her favorite crust to date which is saying something.....but for me, I thought it was pretty good but nit as tasty as some sourdough ones of the past.

There were only 2 pieces left over from the 3 of us - we just don't eat as much as we used to -  no matter how good it tastes!



dabrownman's picture

Ancient alien theorists have long thought that the wee beasties found in SD are really tiny aliens brought here long ago by more complex and intelligent space traveling ancient aliens.  Lucy is a firm believer in these theories and has one of her own.

She is positive that the gel that forms when chia and flax seeds are soaked, turns them into an ancient alien gel mass that may not be very good humans to consume.  So she always specifies that chia and flax seeds be toasted in a dry pan until smoking, then ground and then baked at 450 F.

She thinks that this ensures that these potential evil aliens are really dead and can’t take over humans from the inside.  I am a bit skeptical about the whole thing though.  I’m not sure that frying grinding and baking really harms these aliens at all and really wouldn’t mind being taken over by aliens.

The idea of taking over the world when the world is so screwed up as it is a compelling to say the least and idea of punish those who screwed it up in the first place is even more appealing.  But hey, it is bake day and we can’t be diverted from it no matter how nice the theory sounds.

This bread is a 25% sprouted 10 grain and 36% whole grain bread.  The remaining 64% is bread flour.  Overall. hydration is 76%.  The add ins were 2% pink Himalayan sea salt, 2% red malt and 20% total chia and flax seeds in equal amounts.  The toted and f=ground seeds were hydrated separately in twice their weight in water and this water was not included in the recipe hydration.

The levain was a 3 stage, 100% hydration, 12 hour total, whole grain rye one using 10g of the last of the NMNF starter which had 10% pre-fermented whole grain rye flour.  Once the levain was built it was retarded overnight.  The next day we did 4th stage using the 5% bran sifted out from the sprouted 10 grains.

We stirred the 3stage rye levian down, added the sprouted bran and equal amounts of water and let the levain sit on the counter for 1 hour until it had risen 70%.  During this hour we autolysed the remaining high extraction sprouted and bread flour with the dough water and salt sprinkled on top.

Once the levain hit the mix was did 30 slap and folds to mix it all together followed by 2 more sets of 8 slaps and 3 sets of 4 slaps – all on 20 minute intervals.  We put the seeds on to gel for the autolyze and the first 3 sets of slap and folds.  By the time they hit the mix on slap and fold 4 they had really set up to max gel stage and we hope the aliens were all dead by then.

Once the slapping was done we pre-shaped and shaped the dough into an oval and dropped it into a rice floured basket for a 20 hour cold retard in the fridge.  Once we saw it the next morning it was past 100% proofed but rather than reshaping it and letting it proof again, we decided to bake it straight out of the fridge cold, slashed and baked on the bottom stone with Mega Steam using lava rocks.

We preheated to 500 F and slid the bread in on parchment for 2 minutes of steam at 500 F before turning the oven down to 460F for 16 more minutes of steam.  When the steam come out we saw the dough had puffed itself up a bit, rounding itself, but didn’t rally bloom which was expected.  We turned the oven down to 425 F convection and continued baking for another 23 minutes until the center was 208 F.

I smelled seedy for sure and we look forward to it cooling just in time for lunch sandwiches and a crumb shot.  It sure tastes seedy enough!  Yum.  Made a fine Genoa salami sandwich for lunch too.  Very soft and moist crumb and open enough for a bread with some much add ins getting in the way.  Very tasty indeed - we like it a lot!

dabrownman's picture

Yesterday was teeth cleaning day at the dentist.  I usually bring in a few of my last couple 3 weeks bakes for them to sample for their lunch.  This time I put in a Nelson Mandela Rye, the 50% whole multigrain sprouter and the seeded 30% multigrain sprouter all from the freezer.

But I was getting down to the end of the NMNF starter and needed to refresh it after months and months of being untended in the fridge.   I thought a quick white bread would be perfect to trade for some white teeth.

This was 11% pre-fermented whole multi-grain flour100% hydration  levain with the bran sifted out for the first of 2 feedings using 10 G of NMNF starter – 10 hours total.  The multi-grains were equal amounts of spelt, rye, red and white wheat with some barley to round out the mix.  This was the only whole grains in the mix with the rest being LaFama AP to really make it a white SD bread.

Then I messed up.  I was calculating the water for the 1 hour dough autolyze and missed the mark on the long side.  I wanted 71% hydration but this one came out to 80% overall – pretty high for an AP white bread that isn’t panned up. 

  I knew right off it was pretty sloppy with the first of the slap and folds so I went back and recalculated and found the error.  Rather than add AP flour I decided to pretend we were in Portland and doing a sloppy wet Forkish WB instead.

It did get a bit more structure as the slap and folds and stretch and folds went along but it was not quite right and still too wet for even one of these kind of breads.  Still, after 6 rounds 20 minutes apart, we let it rest for a half an hour before shaping it and plopping it into a rice floured basket

 I then had a great idea.  Since this was only going to be in the fridge for 8 hours and then on the counter the next morning for 2 hours before hitting the heat, much less than our normal and baking straight out of the fridge, I thought it might be a sloppy mess after warming up and a terror to slash.


So I dumped it out of the basket, quickly re-shaped it and plopped it in seam side down so I could bake it seam side up without slashing it all the next day.  I wish I would have re-rice floured that basket.  With such a wet dough, it did stick pretty good when I went to un-mold it – and then it spread out like ants attacking a bison.  It a;so was a bit over proofed too, but nit horribly so.

Chicken Stir Fry.

Oh well, on the parchment and in the DO it went for 18 minutes of stream at 450 F.  We were disappointed when the lid came off and the spring was tiny with no cracking or bloom at all.  We then turned the oven down to 425 F convection to brown it up.  18 minutes later it had sprung a bit more blistered and browned up nicely with an internal temperature of 210 F.

For some reason the bottom blistered the most.  I didn’t get done in time to cool off before I had to head out to the dentist 5 minutes away so I left it to cool.  It did smell grand so, when I got home, I bagged it up still warm at 100 F and ran it back up to the dental office.  When I delivered it she said she was going to slice it up and they were having it for lunch right then and there.

I’m guessing it was OK on the inside and fine for some kind of lunch – A SFSD smell with a blistered bottom and a wonky, non-cracked exterior.  Hope it tasted good to make up for the oddities.

dabrownman's picture

Borodinsky bread was being baked long before the Battle of Borodino that supposedly led to its name and way before the Commies in Russia decided to standardize the recipe to make sourcing the ingredients for the bread much easier.  When the Soviet government says this is the way this bread is to be made then that is it – no variants or options allowed.  Free people don’t live like that of course.

Sprouted rye

Nothing wrong with this bread but it sure could be better – much better….at least according to Lucy at any rate.  She found the 80% rye, 20% wheat, 85% hydration recipe with beet molasses and coriander a bit boring.  So she has been working on a better version that suits her crazy bread attitude and weird way of making any kind of bread really.

Aprouted wheat

Hanseata got her hooked on a mixture of bread spices, Mini Oven got her hooked on walnuts and altus in high percent rye breads and Andy hooked her on prunes.   She didn’t have any prunes, at least not ones she could find as easy as black mission figs, so they subbed for the prunes.  If I have a bottle of Boulder Beer’s Chocolate Shaker Porter, it is going in the rye mix every time – regardless of what Lucy says – well at least most of the time.

That is a lot of add ins

So this is a 75% whole grain rye and 25% whole grain red and white wheat with 37.5% of the grains sprouted.  We kept the overall hydration at 85% with the levain water and dough liquid the Chocolate Porter with 2% salt. 

Way too small for the pan.

We 5% red rye malt and 3% each molasses and barley malt syrup with another.  The toasted and lightly ground seeds were 6% with half being caraway and the other half equally split between fennel, coriander and anise.  The walnuts and mission figs were 20% each and the altus was 25%

It rose about 50% before the pepitas went on.

The 15% pre-fermented bran levain was made from 10 g of NMNF rye starter that was at least 20 weeks old.  It was a 2 stager over 18 hours.  Then we did a 3rd stage of the malt, molasses and barley malt syrup and another 15% pre-fermented high extraction rye and wheat at 100% hydration that was left to sit until it rose 25% as the dough flour and porter were autolyzed for 1 hour with the pink Himalayan sea salt sprinkled on top.

Once the now 30% pre-fermented levain hit the mix we did 30 slap and folds with wet hands followed by 2 more sets of 6 slap and folds – all on 20 minute intervals.  Then we did 3 sets of 6 slap and folds to incorporate all the add ins and get them evenly distributed.  Then we let the dough sit for an hour before panning it in the oriental Pullman that was way too big or it.

Now that is some fine corn bread

We did dome the top with a wet spatula to give it some shape and then let it sit for 4 hours when it did very little proofing for some reason.  It was very slow and we were getting restless but we were patient at least at first and then Lucy started biting my ankles before I realized it was almost time to feed the poor beast.


We then remembered we were drying some red and white malted wheat to make into diastatic white malt.  So that took a half an hour to get out of the dehydrator and milled into the malt we like.  We then fired up the oven to 425 F preheat and plopped on the squash seeds to gussy up the top if the dough.  In another half an hour the oven was ready and we dropped the covered pan in the oven - 5 hours after it hit the pan.

Lets have a salad to go with that home made Okinaowan Spicy Shrimp Soba with Habanero


 We turned the oven down to 400 F when the bread went in for 15 minutes and then another 25 minutes at 365 F. before we removed the lid to end the steaming.   Another 20 minute later and bread was done at 205 F just like Mini Says to do in her famous post here  Can’t go wrong with anything Mini says about rye bread.  I call her the master rye bread baker but she yells at me for that!  So much for trying to be nice to the ladies:-)

This bread didn’t spring much but it didn’t collapse either – yea!  So there is hope it isn’t a brick either.  I can't tell you how powerfully good this bread is - but you don't want to meat it in a dark alley without a bread knife.  it slices so easily a quarter of an inch thick without effort.  The taste is incredible.  No wonder Lucy says this is her new favorite bread!



Subscribe to RSS - dabrownman's blog