The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

This is close to last Friday’s bake that got mooshed and mangled (M&M’ed) coming out of the Romertopf clay baker.  Not wanting to end that bake on a bad note and not wanting to bake the same recipe twice Lucy decided to double the sprouted whole grain flour, drop the non sprouted whole grain flour, up the VWG and honey, dropping the boiled potato slightly and lowering the hydration slightly.

 

Grinding twice as much sprouted grain resulted in a 20% extraction this time and it was fed to the starter to make a slightly larger levain than last time.  Tempering the grain, either by sprouting them or just soaking them and then drying, makes for a 5% larger extraction than grinding un-tempered berries.   Here is a link to last Friday’s bake

 3 Sprouted Grain SD with One No Sprout

 

We followed the same process and routine as last week with a 24 hour retard of the levai, the rye starter was a week older at 5 weeks, we did the same autolyse, slap and folds, stretch and folds and 20 hour retard of the shaped dough in the same basket and baking in the same clay baker.

 

The out come was better this time because we didn’t try to upend the bread out of the clay pot right after the lid came off.  It, didn’t spring or bloom at all but it did brown up  to that nice mahogany color after the lid came off.  We took it out the clay baker and put it on the bottom stone 10 minutes after the lid came off.  At 208 F we turned off the oven leaving it in there till it hit 210 F before removing to the cooling rack.

 

This one sure ended up looking better than its near twin - even without spring or bloom anywhere to be found - must be over proofed.  I can’t image it tasting any better than the last bake.   I’m starting to think the Romertopf is a bad bread baker or sprouted grains are very tricky to use in large amounts.

 

We shall see after it cools and we make our usual sandwich for lunch.  The crumb did end up fairly open - better than last time, soft and very moist since I cut into it while it was still warm.  It tasted every bit s good as last Friday’s bake but more sprouty earthy and near dirty.

 

One of our favorite Enchiladas.  Manchego, chicken and spinach in a white sauce served with dried pepper rice and beans.

  I preferred the taste of last Friday's bake but others may not.  This is a complex, deep and full throated taste you can't get any other way I'm guessing.  I think I will keep the sprouted grains ground into flour at the 25% level to keep the dough from over proofing during the long cold retard.. 

 

Formula

A grilled Ahi Tuna  and Swordfish dinner with caramelized rosemary potatoes, salad,  steamed veggies and chili pepper rice. 

 

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

5 Week Retarded Rye Starter

6

0

0

6

1.55%

15% Extraction 3 Grain

6

12

24

42

10.88%

Soaker Water

6

12

24

42

10.88%

Total

18

24

48

90

23.32%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

45

11.66%

 

 

 

Potato Water

45

11.66%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

10.19%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extract. Sprouted 3 Grain

166

43.01%

 

 

 

AP

220

56.99%

 

 

 

Total Dough Flour

386

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.86%

 

 

 

Potato and Soaker Water

247

63.99%

 

 

 

Dough Hydration

63.99%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Boiled Potato

87

22.54%

 

 

 

Honey

15

3.89%

 

 

 

Red Malt

10

2.59%

 

 

 

VWG

15

3.89%

 

 

 

Butter

25

6.48%

 

 

 

Total

152

39.38%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

431

 

 

 

 

Total Liquid w/ Starter

292

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

67.75%

 

 

 

 

Hyd. with Starter & Adds

80.13%

 

 

 

 

Total Weight

883

 

 

 

 

% Whole Grain

51.97%

 

 

 

 

 

 

 

 

 

 

The 3 whole grains are emmer, rye and spelt.  The whole

 

 

grains were sprouted, dried and milled into sprouted flour.

 

 

 

 

Lucy almost forgot  the salad

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dabrownman

I'm pretty sire you won't find this pie in New York City - at least not a good one or one made with this recipe.  Like pecan pie, this is a very old Southern recipe and no two are the same - the chocolate version is Lucy's favorite even though chocolate is poison for dogs.

Ok.Lucy cheated by putting in an extra pat of butter at the very end to float around, melt wherever and adding more buttery goodness.

Mine is an easy one packed with less sugar and more flavor than the usual.  Some don't have corn, some don't have lemons, most have much less corn and lemon and most have way more sugar.

Since we we got the mill we put hole grains in everything and grind things we normally wouldn't for a recipe.

The crust of this one has 1/3 cup of whole grain mix of spelt. rye and farro to go with 1 C of AP, 1/8th tsp salt, 1 T of sugar, 4 T each of butter and shortening with 6 T of Ice water - no vodka this time.  Cut the fat into the flour and salt and then add the ice water but stop at 5 T to see if it needs the 6th one,  Make a disk, wrap in plastic and refrigerate for 45 minutes.  Roll it out into and right size for your pie pan and the refrigerate again while you make the filling,

4 T of butter and 1 C of sugar are creamed together and then 4 eggs are added and whisked until pale yellow.

1 tsp of vanilla, 1 can of condensed milk,  1 can of Media Creama, 3 T of yellow corn meal ( I ground whole popcorn), the zest and juice of 3 lemions.  Wisk away until well combined.  Put the fillng in the pie shell and place in a pre-heated 350 F oven ( I used the mini oven) for 20 minutes, rotate 90 degrees and bake another 20 minutes.  Rotate 90 degrees and bake 5 more minutes and then rotate one last time and bake 5 more minutes - 50 minutes total,  until the top souffles and rises an inch above the rim of the crust and lightly browns - amazing how high it puffs up..

 

Let cool and serve at room temp.   If you want Chocolate Chess Pie, then remove the lemon juice and zest and sub in  2-4 T of cocoa powder, Lucy  I uses over 3, to make it as chocolaty as you like.   

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dabrownman

You never know what that Lucy will come up with next and the horrid heat of the summer only makes her brain box overheat mote than usual and there is no telling if a great bread recipe will come out of it or a cup of piping hot Joe.   This time she thought up something new – sprouted grain flour.

 

We have been doing sprouted grain and even sprouted beans for bread for a very long time.  We like sprouts as much as we like grain scalds, gruels, mashes and roux.  There really isn’t much Lucy won’t put in bread when it comes right down to it but she hasn’t ever specified sprouting grain for 36 hours, drying them low and slow and then grinding them into flour.

 

We have always sprouted them for 4-5 days and then dried them low and slow grinding half to make white diastatic malt, then taking the other half up in temperature to grind up and make red non-diastatic malt.  But with the new, new thing of sprouting grain till it chits, drying it and then making flour for bread out of it, Lucy just couldn’t let this fad pass her by without giving it a go.

 

With it being over 100 F every day in the desert, we had perfect temperatures to dry the sprouted grain outdoors if we could figure out a way to keep the birds from eating it all.  Lucy chose her 3 current favorite grains for sprouting - rye, spelt and farro (in this case emmer).  The non sprouted whole grains also included the same 3 and the non sprouted, non whole grain flour was some 10% protein Kroger AP.

 

It's bad enough it got dropped on its top out of the Romertopf while soft but then picking it up on both ends to get it back in the oven was precious!

We loved the Swabian Potato bread so Lucy decided to add some boiled potato bread to the mix and use the boiling neater for the dough liquid along with the soaker water from the sprouts.  The 100 g of sprouts were started on Monday so they could be ground on Wednesday morning to include the hard bits in the levain and the rest  in the mix for the dough’s 18 hour overnight retard and a Friday bake.

 

Forget the badly treated bred and have a piece of this deep dish pizza made from frozen dough. Two layers of mozzerella cheese, bottom and top,  two layers of pepperoni with hot Italian sausage sandwiched between covered in home made spicy sauce with Pecorino and Parmesan to cover.

We dried the sprouts on the bottom of the mini oven’s broiler pan covered with the vented top to keep the birds out.  If we had put it in the sun at 111 F, it would have been too hot, well over 150 F in that steel pan - so we put it in the shade under the Minneola tree to keep the temperature under 105 F.  We mixed the grain every hour to get the wet spot on top and in 4 hours the grain was dry.

 

We ground it separately from the other 100 g of the same grains and got a darker color, larger bran and 85% extraction from the sprouts and an 86% extraction from the un-sprouted grain that resulted in a total of 31 g of hard bits that, per our usual, we fed to the  4 week retarded rye starter to make the levain over 3 feedings. 

 

The levain was retarded for 24 hours when it rose 25% after the 3rd feeding.  The dough flour, red malt, honey, butter, potato, VWG and dough liquid were autolysed for 2 hours before the salt and the levain were added to the mix.

 

We did 3 sets of slap and folds of 7 2 and 1 minute to get the gluten developed for the 84% hydration dough.  With all the low gluten flours in the mix it was a fairly wet dough and those not used to it could cut 4% of the liquid - no worries to tighten it up some.   We then did 3 stets of stretch and folds form the compass points only.  All the slapping and stretching and folding were done on 20 minute intervals.

 

Another version of Dabrowman's stuffed chicken.

We let the dough rest for 20 minutes before pre-shaping and then shaping into a squat oval to fit the basket.   We also planned on eventually putting the dough into a preheated Romertopf oval shaped clay baker for baking – one we haven’t used for awhile.  After bagging the dough and basket in a used trash can liner, we retarded the dough overnight in the fridge for 18 hours.

 

Ooooooohhhh.....Monsoooooooon!

We took the dough out of the fridge to warm up and began the half hour, water presoak of the clay baker.  We then loaded the soaked, but empty, clay baker it into a cold oven set for 465 F to preheat.   Once Big Old Betsy said she was at 465 F the clay baker was removed the bread upended on parchment, slashed and dropped into the clay baker.  The lid was put on and the clay baker was put into the oven for 25 minutes of lid on baking.

 

Last Friday's bake made for great breakfasts and lunches all week.

Once the lid came off, the oven was turned down to 425 F convection  The bread was immediately removed from the clay baker which was a huge mistake since the outside was soft and collapsed at it was turned out – don’t do this – Bake it for 5 minutes with the lid off first.  We let the now ruined bred finish baking directly on the oven rack.  It had sprung and bloomed well under the lid and it browned well after collapsing too.  We took the bread out of the oven when it hit 205 F in the middle.

 

It has been a very long time since we messed up a loaf o bread like this one so I suppose Lucy had it coming to her. But It was more open than we thought it would be and it tasted fine so it isn’t a total loss.  It made a great smoked chicken and cheese sandwich for lunch.

And Lucy says not to forget the salad.

 

Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

4 Week Retarded Rye Starter

5

0

0

5

1.37%

85% Extraction 3 Grain

0

0

4

4

1.09%

15% Extraction 3 Grain

5

10

16

31

8.47%

Soaker Water

5

10

20

35

9.56%

Total

15

20

40

75

20.49%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

37.5

10.25%

 

 

 

Potato Water

37.5

10.25%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

8.94%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extract. Sprouted 3 Grain

83

22.68%

 

 

 

85% Extraction 3 Grain

83

22.68%

 

 

 

AP

200

54.64%

 

 

 

Total Dough Flour

366

100.00%

 

 

 

 

 

 

 

 

 

Salt

8

1.98%

 

 

 

Potato and Soaker Water

243

66.39%

 

 

 

Dough Hydration

66.39%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Boiled Potato

92

25.14%

 

 

 

Honey

10

2.73%

 

 

 

Red Malt

10

2.73%

 

 

 

VWG

10

2.73%

 

 

 

Butter

25

6.83%

 

 

 

Total

147

40.16%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

403.5

 

 

 

 

Total Liquid w/ Starter

280.5

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

69.52%

 

 

 

 

Hydration with Starter & Adds

83.80%

 

 

 

 

Total Weight

839

 

 

 

 

% Whole Grain

53.53%

 

 

 

 

 

 

 

 

 

 

The 3 whole grains are farro, rye and spelt.  Half of the 3

 

 

whole grains were sprouted, dried and milled intosprouted flour.

 

 

dabrownman's picture
dabrownman

Is there a better way to celebrate the 4th of July than to highlight the bounty and variety of grain grown in the USA by baking a couple of breads that have 15 different grains in them?  Maybe some smoked ribs and a beer but this bake was close and ribs and beer will happen later :-)

 

The bread has home milled whole grains that make up 50% of the flour and include 36 g each of: wheat, rye, spelt, quinoa, oat, Kamut, Ramona Farms Pima Club & Sonoran White, Hayden Mills Farro & Desert Durum, einkorn, popcorn, millet, barkey and buckwheat.   The rest of the flout was AP.

 

The other ingredients were water for the SD levain that came in at 8% of the total flour and water, cranberry soaker water for the Pecan Cranberry oval variety and potato water for the Pumpkin and Sunflower boule.  We add some VWG because there were so many low gluten flours milled and the AP was only 10% protein.  Both loaves have some salt, red malt and ground: flax, sesame and chia seeds.

 

So, there were only 29 different ingredients total which came in under the 30 ingredient self imposed limit.  We built one 3 stage levain using the sifted out 15% extracted hard bits from the milling and refrigerated it for 24 hours after it had risen 25% in volume after the 3rd feeding.

 

The ground flax, sesame and Chia seeds were first soaked in 70 g of water for 2 hours and then added to 50 g of 85% extraction flour and 250 g of water and tang Zhonged.      The dough flour was divided in half so half could be autolysed for 2 hours with cranberry soaker water and the other half with the potato water.   Each half was autolysed with half the tang zhonged flour and seed mix.

 

Don’t let the 65% hydration fool you.  This started out as 70% whole grain bread but it was so wet due to the large tang zhong, we had to double the AP dough flour just to get it to come together and not stick to the counter after the 3rd set of slap and folds of 8, 2 and 1 minute – all 12 minutes apart.  It ended up feeling like a 50%^ whole grin bread dough at 80% hydration.

 

We then did 3 sets of stretch and folds where we incorporated the pecans and re-hydrated cranberries for one loaf and the sunflower and pumpkin seeds for the other open the first set.  The sets were 20 minutes apart.  Once done, we shaped the dough and loaded the cranberry and pecan bread into the oval basket and the sunflower and pumpkin seeds dough into the round basket.

 

With such a low amount of SD levain the dough proofed perfectly in the fridge over the 16 hours it was in the cold.  We removed the dough from the fridge and preheated Big Old Betsy to 550 F to bake the two loaves at the same time on the bottom of two stones.

 

Steam was supplied with 2 of Sylvia’s steaming pans with a dish towel rolled up inside and 1 of David’s lava rock pans.  Al were half full of water and placed onto the bottom rack of the oven under the bottom stone when the temperature hit 550 F.  15 minutes later the stones had caught up with air temperature and the Mega Steam was billowing.

 

The bread was upended onto a peel covered in parchment and slid onto the bottom stone for 15 minutes of steam.  We turned the oven down to 500 F after 2 minutes and down to 475 F after 4 minutes.  Once the steam came out, we continued to bake - at 425 F convection this time - for another 30 minutes until the bread hit 205 F on the inside.

 

The bread sprang, bloomed and browned boldly – to that mahogany color we love so much.   The Cranberry & Pecan bread browned faster and darker due to the sugar cranberry soaker water used for the dough liquid.  They came out of the oven with exceptionally crunchy crust.  So far we like what we see  but will have to wait on the crumb shots till after lunch.

 

The crust stayed  crisp after it cooled,nice for a change and it was especially tasty due to the bold bake.  Both crumbs ended up about as open as they get with this may add ins.  The cranberry was slightly mire open.  Both were soft and moist .  The cranberry bread is sweeter and nuttier and the seeded loaf tastes more earthy and seedy..... so things ended up being what we thought they should be,- different breads but dough related. 

Happy 4th of July to all Fresh Lofian’s.  The ribs were very good last night - exceptional... even of an old KCMO Smokin' Joe.

Breakfast on the 5th was special with this bread toasted.

 

 Formula

YW SD Starter Build

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

10

 

 

10

0.98%

15% Extraction 15 Grain

10

20

45

75

7.35%

Water

10

20

45

75

7.35%

Total

30

40

90

160

15.69%

 

 

 

 

 

 

Combo Starter Totals

 

%

 

 

 

Flour

80

7.84%

 

 

 

Water

80

7.84%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

8.21%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 15 Grain

470

46.08%

 

 

 

AP

550

53.92%

 

 

 

Total Dough Flour

1020

100.00%

 

 

 

 

 

 

 

 

 

Salt

20

1.82%

 

 

 

Potato & Cranberry Water

650

63.73%

 

 

 

Dough Hydration

63.73%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Ground Flax & Sesame & Chia

70

6.86%

 

 

 

VWG

15

1.47%

 

 

 

Red Malt

15

1.47%

 

 

 

Total

100

9.80%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

1100

 

 

 

 

Tot. Potato & Cranberry 325 ea & Water 80

730

 

 

 

 

 

 

 

 

 

 

Total Hydration  w/ Starter

66.36%

 

 

 

 

Hydration w/ Starter & Adds

64.60%

 

 

 

 

Total Weight

1,950

975

 

 

 

% Whole Grain

50.00%

 

 

 

 

 

 

 

 

 

 

The 15 grains are:  Wheat, rye, spelt, corn, Ramona Pima Club

 

 

 

Hayden Desert Durum, Ramona Sonoran White, Hayden Farro, einkorn

 

 

oat, Kamut, millet, barley, buckwheat & quinoa

 

 

 

 

 

 

 

 

 

 

One loaf also had an additional 75 g each of pecans & dried cranberries

 

 

and loaf has 50 g each of pumpkin and sunflower seeds.

 

 

 

 

 

 

 

 

 

 

The flax, sesame and chia seeds were soaked with 70 of water for 2 hours before being added to 50 g  

 

 

of 85% extraction 15 grain flourand  Tang Zhonged with 250 g of water - this liquid is not included.

 

 

 

And Lucy says not to forget the salad with the ribs  So that you can have some home made mince meat pie - with real meat in it and a puff paste top!

dabrownman's picture
dabrownman

After last Friday’s bake found here: Götz von Berlichingen Ancient Age Sourdough Bread  our research on Götz of the Iron Fist turned up all kinds of interesting factoids.  After downloading our new Swami Swabi app for the iPhone, Lucy was able to channel many famous dead Swabians and ask them what Swabien bread they enjoyed the most when they were alive - amazing technology - really !

 

At 50% of the total flour and water in the dough, the levain is much darker than the dough flour.

First off, Götz isn’t the only famous Swabian out there but, not surprisingly, he liked Bavarian Missing Limb Sourdough the best.  This is a not so famous Swabian bread that is slashed very deeply, but only on one end and it is this burnt end tat falls off while baking.   You might have heard of some of the other famous, Swabians Lucy talked to.  I know I was taken a back with her list even though it contained no women for some reason.   Lucy has no time for other women and prefers men by far epecially those with Von in their names.

 

Albert Einsteain, Leopold Motzart, Robert Bosch, Gottlieb Daimler, Roudoloh Diesel, Earnst Heinkel, Johanner Kepler, Georg Wilhelm Friedrich Hegel, Erwin Rommel and Erich Hartmann the highest-scoring ace of WWII with 352 air victories …along with three other notables – Claus Von Sauffenberg and Friedrich Gustav Jaeger - both German Army Officers tied to the assassination attempt of Hitler in 1944 and Georg Elser who tried to assassinate Hilter in 1939.  These are just a few of the famous men that Lucy talked to with her new Swami Swabi app….. I’m glad I don’t have to pay her phone bill tied to those long distance, calls.

 

Lucy reports that most of them liked the usual SD Swabian breads like: Swabian Rye and Wheat Sourdough - Graubrot, or Schwabisches Weizenmischbrot which are still two of the most popular breads in Germany.  Sadly, these breads have commercial yeast kicker as a separate poolish for some reason.  I suppose the bakers just don’t trust their SD levain enough to raise the dough on its own?  We don’t have that problem here.

 

After hearing about most of these breads, Lucy was most impressed with Einstein’s mother's interpretation of Swabian Potato Bread (Schwäbisches Kartoffelbrot) that his mother would make for him supposedly to keep his mind sharp.  We love potatoes in bread too and anything that might help our brain is welcome.  This bread had some whole grain altus, a little rye and mostly white flour with a separate commercial yeast polish to help out the SD levain.  Lucy took one look at it and said she could come up with something a little more to our liking and way better than anything Einstein’s mother ever gave him to bite into.  She finds it amazing that Einstein could think at all after eating his mother's Schwabisches Kartoffelbrot.

 

Lucy abruptly hung up on Einstein after wishing him goof health and started working on her formula.   She ditched the commercial yeast replacing it with a yeast water levain that was combined with the SD levain to make a gigantic Mega Combo Levain that equaled the hydration of the original recipe.

 

A Swabian Breakfast with some smoked Swabian Ozark Mountain pork shoulder.

 

She used the 15% extraction from the whole wheat and whole rye milling to feed the levain and some of the 85% extracted wheat to go along with the AP flour.  She also chucked the Götz von Berlichingen altus in the levain too and used the potato boiling water for the liquid in the levain and dough.  Lucy won't throw anything away

 

This got all the sifted hard and whole bits in the one build combo levain which was left on the counter overnight so it could double in 9 hours.  We stirred it down and it doubled again in 3 hours and was ready to go at the 12 hour mark.  No autolyse this time but we mixed everything else up with, the exception of the butter and let it sit for 30 minutes before doing 3 sets of slap and folds of 8,1,1 minutes - 20 minutes apart.  The room temperature butter was slapped into the mix during the 2nd set of slap and folds

 

We then did 2 sets of stretch and folds on 20 minute intervals before doing a pre-shape and final shape of the dough into a boule.  It was then placed in a rice floured basket and retarded for 12 hours.  There was no room temperature bulk ferment since this is AZ and the kitchen is very hot at 88 F and Lucy didn't want the dough to over proof in the fridge while she slept - which is most of the time.  We allowed the dough to warm up for 2 hours on the counter the next morning to get to exactly 92.27% proof before firing up the mini oven to 500 F and getting 2 of Sylvia’s steaming cups, dish rag inside, to boiling in the microwave

 

We tipped out the bread onto the top of the mini oven's vented broiler pan that was covered in parchment, the steaming cups were placed catty corner and the whole assembly loaded into the Mmni oven for 15 minutes of steaming.  After 2 minutes we turned the oven down to 450 F.

 

Crab cake and grilled salmon with a  smoked rib tamale dinner below.

Once the steam came out, we turned the oven down to 425 F, convection this time. 15 minutes later the bread was 205 F on the inside and removed to the cooling rack.  It has bloomed a little, sprang well enough and browned that dark mahogany color showing it was boldly baked.  The crust was also very crisp.

 

Blueberry, strawberry and apricot galette makes for a a fine dessert anytime.

.Once it was cool we wrapped it in plastic and let it sit on the counter overnight for 8 hours.  The crust softened as it rested.   The crumb ended up open, soft and moist.  The crust was especially tasty and the bread was lightly sour with the yeast water muting the sour as it always does.

 

Lucy says..... don't forget to channel her salads.

This is fine tasting bread and no wonder Einstein loved his mother’s version even though hers was less healthy and tasty:-)  Just think what he could have accomplished if he had access to Lucy’s Schwäbisches Kartoffelbrot.  He might have been able to become telepathic, maybe enable him to teleport himself and others into the future or discover the Theory of Everything instead of wasting the last 30 years of his life with a stuck bran!.  At least we can still talk to him any time we want with our new Swami Swabi iPhone app.

 

Formula

YW SD Starter Build

Build 1

Total

%

Rye, Spelt & WW SD Starter

8

8

4.00%

Götz von Berlichingen Altus

50

50

25.00%

85% Extraction Rye & Wheat

40

40

20.00%

15% Extraction Rye & Wheat

35

35

17.50%

AP

75

75

37.50%

Yeast Water

53

53

26.50%

Potato Water

150

150

75.00%

Total

411

411

205.50%

 

 

 

 

Combo Starter Totals

 

%

 

Flour

204

102.00%

 

Potato Water

207

103.50%

 

Starter Hydration

101.47%

 

 

Levain % of Total

53.45%

 

 

 

 

 

 

Dough Flour

 

%

 

85% Extraction Rye

50

25.00%

 

AP

150

75.00%

 

Total Dough Flour

200

100.00%

 

 

 

 

 

Salt

8

1.98%

 

Potato Water

25

12.50%

 

Dough Hydration

12.50%

 

 

 

 

 

 

Add - Ins

 

%

 

Boiled Potato

100

50.00%

 

Butter

25

12.50%

 

Total

125

62.50%

 

 

 

 

 

Total Flour w/ Starter

404

Includes Altus

Total Potato Water w/ Starter

232

 

 

 

 

 

 

Tot. Hydration  w/ Starter

57.43%

 

 

Hydration w/ Starter & Adds

75.99%

 

 

Total Weight

769

 

 

% Whole Grain

70.13%

 

 

 

Nothing like a good lunch eaten with an iron fist.

 

 

dabrownman's picture
dabrownman

These sort of cinnamon rolls are similar to the one’s here:

 http://www.thefreshloaf.com/node/32275/yeast-water-cinnamon-rolls

 With some differences  The 72%  Ghirardelli Dark chocolate that replaced the original chocolate chips.  We used a 70% whole grain wheat spelt and rye flour mix and the dough weight is about 400 g grams less making there ‘mini’ rolls.

 

On the process side, we did 3 stets of slap and folds on 15 minute intervals of 5. 1 and 1 minute each, let the dough rest 15minutes and then rolled it out 1/4 “ thick and added the fillings.  Once the dough was rolled up and cut into 9 rolls, we placed them in an 8x8 pan and immediately retarded then for 4 hours to fit our next morning bake schedule..

 

Once they came out of the fridge, they were allowed to proof on the counter for 10 hours overnight before baking them at 375 F until they hit 195F on the inside middle.  After a 10 minute rest they were glazed with the GMA’s Lemon powdered sugar glaze.

 

These don’t relly taste or have the texture of puffy soft white flour cinnamon rolls. While the bread part is still soft and very moist, these are less sweet, fruitier and have the dark chocolate undertone which changes the flavor to one all its own.  We like them better than cinnamon rolls and these are healthier too.

 

Formula

Yeast Water Cinnamon Rolls

 

 

 

 

 

 

 

Yeast Water Build

Build 1

Total

%

Yeast Water

100

100

30.77%

AP

100

100

30.77%

Total

200

200

61.54%

 

 

 

 

Yeast Water Starter Totals

 

%

 

AP Flour

100

30.77%

 

Water

100

30.77%

 

Starter Hydration

100.00%

 

 

Levain % of Total

31.80%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole: Wheat, Spelt & Rye

225

69.23%

 

Total Dough Flour

225

69.23%

 

 

 

 

 

Salt

6

1.85%

 

Water

85

26.15%

 

Dough Hydration w/o starter

37.78%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

Sugar

15

4.62%

 

Egg

56

17.23%

 

NF Dry Milk powder

12

3.69%

 

Butter

30

9.23%

 

Total

113

34.77%

 

 

 

 

 

Total Flour w/ Starter

325

 

 

Water

185

 

 

 

 

 

 

Hydration w/ Starter & Adds

71.69%

 

 

Total Weight

629

 

 

% Whole Grain

69.23%

 

 

 

 

 

 

Filling

 

 

 

100 g of 72% Cocao Chocolate

 

 

3/4 C Cranberries, Raisins & Apricots Rehydrated in 2 T Bourbon

1/2 C Brown Sugar + 1 T White Sugar

 

 

1/2 T Pumpkin Pie Spice

 

 

 

1 YT Cinnamon

 

 

 

 

 

 

 

Glaze

 

 

 

1/4 C Powdered Sugar and 1T of Lemon Juice

 

 

dabrownman's picture
dabrownman

Lucy, being a German Baking Apprentice 2md Class in fairly good standing when she isn’t sleeping, came up with what she thinks is a fitting healthy and hearty bread that, if actually baked back in the 15th and 16th centuries would, all by itself, explain this one armed knight’s long life, clean behind and possibly account for his missing arm - especially if he washed it down with too many very dark, high alcohol European brewskies.  Lucy does have a thing for men with Von in their name since she is a real Von Snigglefriz herself.

 

First off, the bread had to be 100 whole grain and sourdough.  No tough, self respecting, one armed knight would be caught dead eating fluffy, white, Wonder Bread.   Second, some of the grains had to be ancient varieties that might have been found around that time, native to Germany or called dinkel which rhymes with dackel.  So Lucy picked, rye, spelt, farro, Kamut, barley and wheat.

 

Third, since the water was poisonous back then, folks drank beer to keep from having ….dirty arses!  But knights didn’t drink woosie low alcohol German lagers, they drank high alcohol dark beers with real oooopphhh to them like the one Lucy chose for the dough liquid -  a very dark Grand Imperial Porter at 8% alcohol made in Poland which itself was part of Germany at the time and several other times too.  This beer is not for the feint hearted nobility and had a very strong, assertive flavor fitting for the toughest knight.

 

Fourth, for a bread to be considered hearty and healthy, especially one that made knights seemingly live forever even with appendages and possibly appendices missing, it needs to have healthy seeds packing the inside.   Lucy picked wheat sprouts, pumpkin and  sunflower seeds, chia and  lots of flax seeds since clothes were made from flax back then too.  Nothing is too small and insignificant for Lucy not to lend a lessened understanding of it in the end.

 

The grilled salmon for the tacos earlier this week were used for today's breakfast schmear below.

With the bread concept set on parchment, the paper of the day that we now use for baking bread, we set about getting it all organized even before we knew what Karin’s challenge was going to be exactly.   We ground the whole berries on Tuesday and sifted out the 15 extraction of hard bits to feed the levain on Wednesday. 

 

The levain was our usual 3 stage build and by using the 15% hard bits for the feed  they would be as wet for as long as possible and hopefully not cut the guten stands as much as they could.   We used our Ancient Age Rye Starter that had been in the fridge for 8 weeks - it was very sour and nearly gone!.  The first stage of the levain build was 2 hours and the 2nd stage was 3 hours when it doubled in volume.  We refrigerated the  levain for 24 hours after it rose 25% after the 3rd feeding.

 

The next evening we autolysed the 85% extraction multigrain flour with the Polish Grand Imperial Porter for 1 hour with the pink Himalayan sea salt sprinkled on top so it would not be forgotten.  It took 3 hours for the levain to warm up and then double again once it was retrieved from the fridge.  Once the levain hit the mix we did 3 stets of slap and folds for 7, 1 and 1 minute each on 20 minute intervals.

 

We then did 3 sets of stretch and folds on 20 minute intervals.  The sprouts were added during the first set and the rest of the seeds were added during the 2nd set.  By the 3rd set, everything was evenly distributed and this dough was well packed with seedy goodness.  This dough was a little stiffer than our usual and could easily have taken another 5% water to get to 90% hydration - no worries. - and what we will do next time.

After a 20 minute rest, we pre-shaped and then shaped the dough into our normal squat oval fit for the mini oven, placed it in a rice floured basket, bagged it and put into the 36 F fridge for a 12 hour retard.  This bread is past the maximum weight and size we usually put into the little blistering beast so we hoped for the best and figured that if the top got too dark we would just turn it over with our remaining good arm.

 

We let the dough warm up on the counter for an hour and half but it still wasn’t proofed enough for these old eyes to be ready for the oven so we gave it another 30 minutes on the counter before firing up the Mini Oven to 500 F and getting (2) of Sylvia’s steaming cups boiling in the microwave.  Total counter proof was 2 hours and 15 minutes. 

 

We upended the dough onto parchment on the top lid of the mini’s vented broiler pan and slashed it twice with an appropriate heavy battle sword which was too big for Lucy to lift.   The steaming cups went on the lid catty corner and then we slid the whole shebang into the tiny oven - it was a close fit.

 

We steamed it for 15 minutes and turned the oven down to 450 F after 2 minutes ointo the steaming process.   Then we took out the steam, turned the oven down to 425 F convection and continued to bake for another 15 minutes until the bread hit 205 F on the inside.  We did turn it over for 5minutesto make sure the top didn't burn.  We let the bread rest for 5 minutes in the now off oven to crisp the skin and then it was removed to the cooling rack.

 

The left over grilled salmon when mixed with cream cheese made for a fine schmear on this bread for today.s breakfast that was served with a ripe banana, mango, strawberries, cherries, blueberries and Denver omelet made with caramelized onion and mushrooms, some fresh red pepper, smoked Gouda and pepper jack cheese.

 

The bread sprang, bloomed and browned OK just barely well enough and developed the little blisters on the crust that the MO is so adept at making on whole grain breads.  The crumb was not as open as we wanted but it was dark,  soft and moist and attractively decorated with seeds.  The taste was exceptional and medium sour as the distinctively assertive porter taste powered through for once.  We estimate the dough was about an hour under proofed but we ran out of time.

With racks of ribs in the smoker,  potato salad and beans to make and my daighter's boyfriend coming into town to drive her to Texas and AP school later tonight - the dough got as much proofing time as life would allow.  We love the taste of this bread.  After reading about Götz von Berlichingen risking life and limb,  I'm positive that knights use to fight over less substantial things thaqn a good bread in the old days.

 

Formula

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

8

0

0

8

2.01%

15% Extraction 6 Grains

8

16

32

56

14.07%

Water

8

16

32

56

14.07%

Total

24

32

64

120

30.15%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

60

15.08%

 

 

 

Water

60

17.65%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total Flour & Water

16.09%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 6 Grain

338

84.92%

 

 

 

 

 

 

 

 

 

Salt

8

2.01%

 

 

 

Porter

280

70.35%

 

 

 

Dough Hydration

82.84%

 

 

 

 

 

 

 

 

 

 

Total Flour

398

 

 

 

 

Water 60, Porter

340

 

 

 

 

 

 

 

 

 

 

Whole Wheat Sprouts

50

12.56%

 (dry weight)

 

Pumpkin & Sunflower Seed

50

12.56%

 

 

 

Chia Seeds

25

6.28%

 

 

 

Ground Flax Seed

25

6.28%

 

 

 

Total Add Ins

150

37.69%

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

100.00%

 

 

 

 

Total Weight

896

 

 

 

 

Hydration w/ Adds

85.43%

 

 

 

 

 

 

 

 

 

 

The 6 whole grain mix is 50 g each of: spelt rye,

 

 

 

Kamut, farro & barley and 150 g of wheat

 

 

 

 

Lucy says not to forget the salad 

dabrownman's picture
dabrownman

Ever since Sylvia posted her wood fired calzones we have been making them at least once a month.  These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.

The crust was starter with 100g each of AP flour and yeast water with a couple three pinches of ADY and 10 g of 6 week old rye sour starter.  We didn't have as much time as usual so we made sure the levain would be very active -quickly!  After it had risen 100% we added it to 400 g of AP 1.8% salt and enough water, 252 g, to get it to 70% hydration.

We did 6, 1 and 1  minutes of slap and fold sessions 20 minute apart and 3 sessions of  stretch and folds fromt the compass points also on 20 minute intervals.  Then we let it bulk proof on the counter for 4 hours before shaping them in to ovals with a rolling pin.  My daughter stuffed and folded them which is why they look so good and I egg washed them and slashed them 3 times each and loaded them onto parchment on a peel.

 

Here is the bottom of one piece before it was inhaled.

They were so big they barely fit on the rectangular baking stone in Big Ole Betsy who was waiting at 500 F with no steam.  We slid them off the peel onto the stone and then after 2 manures we turned the oven down to 450 F and baked them for another 8 minutes before turning them 180 degrees on the stone and turning the oven down to 425 F - convection this time.  In 15 minutes they were done, bottoms more crisp than the tops, and transferred to a cooling rack for 5 minutes before serving.  They were still too hot to eat though.  They looked fantastic and tasted great.  Just as good as a pizza.

The last of Ian's bread made a fine breakfast this morning and monsoon has arrived so....... the sunsets are better!

 

dabrownman's picture
dabrownman

Yes, they really did find einkorn in the tombs of the Pharaohs…..but it was the Italians really messed up farro for the English speaking.   Farro, for Italians, comes is 3 sizes that are based on the size of the grain kernel.  Small is einkorn, medium (the most common farro) is emmer and the large size spelt.

 

When Italians say farro we have no idea what they are talking about except that it isn’t a Pharaoh. If they say farro grande you know they are talking about spelt.  IF they say farro itsy bitsy they are talking about einkorn but, if they say just plain old farro, which is most of the time then they are usually talking about emmer but not always depending on where you are in Italy.

 

Lucy and some left over ancient grains (einkorn and emmer) from the Plotziade 2 bake so she decided to add spelt to them so if an Italian walked in on us in the kitchen she could say she was making farro bread and no matter where they were from in Italy, they might know what she was baking if they spoke German or Swedish.

 

In any event to get back bread baking, Lucy whipped up a bread recipe that was mainly whole grain Farros of the 3rd Kind with a touch of AP to ensure it wouldn’t take over the world .   We kept the levain to 12.5% of the weight of the total flour and water in the dough to try to not the dough over proof during the 12 hour retard in the fridge.

 

We milled the 3 farro types and then sifted out the hard bits to get 15% extraction that we fed to the 6 g of rye sour starter in 3 stages to make the levain.  The starter has been in the fridge for 6 weeks and we were getting down to the end of it - so it should make some very sour bread –just the way we like it.

 

The first stage build was 2 hours and the2nd stage was 4hours where the levain doubled and the 3rd stage doubled in 3 hours.  Usually we would retard levain after the 3rd feeding for 24 hours once it rises 25% but we were a day late getting th levain started on Thursday morning instead of Wednesday morning. 

 

We needed some bread for breakfast this morning and who knew that the Ian's bread, that has been in the freezer for 6 months, would turn up.- very nice to eat a bread so different that ones you make.  Yesterdays lunch wasn't bad either.

We autolysed the dough flour and water for 11/2 hours with the salt sprinkled on top.  When everything came together after a short mix with the spoon to incorporate the levain, we did 3 sets of slap and folds, 15 minutes apart, of 8, 1,l 1 minute.  The wet dough quit sticking to the counter at the 6 minute mark.

 

We were struck by the beautiful brown color that these whole grains imparted to the dough – very rich, attractive and perfect for Brownmen everywhere.   We then did 3 sets of stretch and folds from the compass points - also 15 minutes apart.

 

After a 15 minute rest, we pre-shaped and then shaped the dough into a squat boule, placed into a small basket, wrapped in a trash can liner and put in the fridge for 12 hours.  Since we are baking in the mini oven for the summer, we need to keep the size of the dough down to 750 g or less, shaped as an oval,  in order to fit well and still get (2) of Sylvia’s Steaming Cups in there too.

 

Today's sandwich with this bread for lunch was exceptional - a mix of bologna and grilled chicken.  The next morning got the mini oven heated too 500 F regular bake setting and the steaming cups boiling in the microwave.   We took the dough out of the fridge, upended it on parchment on the mini oven’s vented broiler pan top, slashed it and put the steaming cups catty corner.   We then slid the whole assembly into the mini oven.

Two minutes later we turned the oven down to 475 F until the 12 minutes of steaming was complete.  We then took out the steaming cups and turned the oven down to 425 F, convection this time and continued to bake for another 12 minutes until the bread was well browned and reaches 210 F on the inside.

 

We eat some kind of grilled chicken at least twice a week since we just love it so much.  This one was boneless skinless thighs served with Indian rice, steamed veggies and a salad.

It sprang well but instead of blooming the two ends closest to the steam cracked open pointing to some fairly serious under proofing if proofing is something to be taken seriously.  The crust developed the small blisters the mini oven is famous for putting whole grain breads.  Not a great looking loaf but the spring points to a fairly open crumb.

 

Sure enough the crumb was open, soft, moist and glossy.  It also was a beautiful shade of brown not often seen around here except in high whole grain breads.  The more spelt than usual really brought out the color.  The best part was the taste.  This bread tastes great – uniquely so.

 

It’s o earthy, deep and complex – sour but not too much.  Lucy thought about putting some honey into the mix to counteract the bitterness of the whole grains but thought better of it and I’m glad she did.  This bread has a sweet undertone which is weird for  sour bread.  Just delicious and we can’t wait to make a 100% whole grain version

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

SD starter

6

0

0

6

1.57%

15% Extraction 3 Grains

6

12

24

42

10.97%

Water

6

12

24

42

10.97%

Total

18

24

48

90

23.50%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

45

11.75%

 

 

 

Water

45

14.52%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

12.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction 10 Grain

238

62.14%

 

 

 

AP

100

26.11%

 

 

 

Dough Flour

338

88.25%

 

 

 

 

 

 

 

 

 

Salt

8

2.09%

 

 

 

Water

265

69.19%

 

 

 

Dough Hydration

78.40%

 

 

 

 

 

 

 

 

 

 

Total Flour

383

 

 

 

 

Water

310

 

 

 

 

 

 

 

 

 

 

Whole Grain Equivalent %

73.89%

 

 

 

 

Total Weight

701

 

 

 

 

Hydration w/ Adds

80.94%

 

 

 

 

 

 

 

dabrownman's picture
dabrownman

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

 

 

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

 

 

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