The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

 

With Lucy’s success, after 3 tries, at the Methodist Ladies, 1906 Witch Yeast, Lucy thought she could move on to a more difficult starter - especially now that she has finally passed the last of the aluminum foil wrapped Hershey’s Kisses she ate a couple of days before Christmas – nearly a whole bag of them.  So much for chocolates being poisonous for dogs too.

When it comes to Bernard Clayton’s Complete Book of Breads, you never know where he came up with some of his starters, or what he was thinking, since most of them have commercial yeast in them.  This one is fairly odd though in that the first 3 days it doesn’t have any potatoes in it of any kind.

 

It could just as easily have been called Scalded Corn Meal and Milk Starter with some sugar and salt in it since that is how it begins.  You can find the recipe on page 284.  You just let this sit at 80 - 85F for 2 to 3 days, stirring it once a day until it ferments and becomes frothy.  How it does this I have no idea since the mix is scalded which should kill of f and denature most all the stuff in it that would make a starter.

 

Lucy says it is ‘wee beastie magic’.  Then you add boiled mashed potatoes, a huge amount of the potato boiling water, both cooled, along with some more sugar and salt.  You let it sit at the same temperature for another day, stirring every few hours, before refrigerating the soupy mass for 3 days to ‘age’ it.

So this another one of those no wheat flour potato starters but this one worked the first time because, unlike the Witch Yeast, the direction on how to make it were fairly clear and easy to follow.  When done it did smell a bit like a young fruity SD starter.  Clayton didn’t give a recipe to use it in, like he did the Witch Yeast, so we had no idea how to use it.

Holiday cookies aren't complete until the puff paste rugalach are done.

We cut the formula In half since the original would have ended up with 2 quarts of the stuff which seemed excessive – especially when the only things we keep in that mega size around here are beer, bourbon and wine.  Lucy thought we should just treat it like a finished levain but it was too soupy for my reckoning.

A nice small 8 pound Christmas Turkey.  Sweet limes (a new citrus for us) , butter, fresh sage and rosemary under the skin - after 24 hours in an apple cider brine.

So I, being the master in charge, overruled my apprentice and decided to feed 180 g of this stuff with 60 g of whole grains - 10 g each of rye, wheat, oat, barley, spelt and Kamut just to see if it could live once off a corn and potato diet and thicken it up to a more normal levain consistency.  4 hours later it seemed to be happily bubbling away so we fed it to the LaFama AP dough flour and some more potato water, this time half sweet potato water, until it felt like a 75% hydration dough.

Since the starter had so much salt in it, we had to guess at how much more was need and decided 1% the flour weight would work.  We sprinkled it on top of the dough ball and let it sit for 30 minutes so the white flour could hydrate.  We then did 3 sets of 30 slap and folds on 30 minute intervals and 3 sets of stretch and folds, from the compass points only, on 45 minute intervals.

 

Last week's Witch Yeast, Fig and Pistachio bread with a nice smoked pork. chili spiced, noodle soup.

 Once shaped we put it in a rice floured basket and then bagged it for a 20 hour cold proof.  We took it out of the fridge the next day and let it warm up on the counter for 2 hours hoping it would finish proofing since it didn’t do much in the fridge.  These young starters tend to be weak so you have to be patient or just love potatoes more than you do the average, aluminum pooping, bread baking apprentice!

We decided on using a hot aluminum pot for a cloache so that Lucy would know what aluminum should really be used for……. instead of makeshift, intestine rippers.  We preheated to 450 F and baked at 425 F for 15 minutes with the lid on since SFSD is baked at lower temperatures and this was a smaller loaf to begin with at 850 g. 

 

Once the steaming was done, we continued to bake at 425 F, convection this time, for another 15 minutes until the bread thumped done. It bloomed, blistered and sprang well enough under cover and browned up nicely with the dry heat.  We will have to wait to see how the crumb came out when we slice it for dinner.

Got to have corn bread for Christmas Dinner!

For a brand new corn and potato starter only 5 days old, this bread really stunned Lucy.  It has only the mildest of sour but it is fairly open, glossy, soft and moist on the inside.  It isn't super open for a 15% whole grain bread but the rest of the sought after crumb characteristics are there in spades.   The girls are going to like the left over cranberry, stuffing and turkey sandwiches we will make with this bread.   This is just the kind of bread they love.  You have to love Clayton! 

Yea!  The oranges are finally ripe

 

dabrownman's picture
dabrownman

This week we were reminded once again that we aren’t as hip, modern and advanced as we think we are when to comes to bread and most other things.  We also don’t give our ancient ancestors as much credit and due as we should.  I published an article by Samuel earlier this week , Brewing and baking, in Ancient Egypt that shows how advanced they were in baking bread and making beer.

With all deference to Peter Reinhart’s Revolution, Egyptians were baking spouted grains and sprouted flour bread 4,000 years ago and they were putting porridge in their breads too.  They were also putting malt in their breads.  Lucy was crushed to find out they also put half sprouted and half whole grains in their bread mixes too.

Their beer making was just as sophisticated using malted barley and sometimes malted emmer in their beer and sometimes making 70% malted and 30% whole grain (barley and emmer) beers just like we do today.  They also found large amounts of yeast but only traces of LAB in their beer vats but no traces of LAB in their ancient bread loaves where lots of yeast were found.

You can tell that Samuel is no baker when he says that you can’t make a good loaf of risen spelt bread because there isn’t enough gluten in emmer - which it totally wrong.  You can also tell he isn’t a brewer when he says they probably didn’t use the barm from beer making to make emmer bread because the shock of fermenting barley in beer and then having to ferment emmer would be too much for it.  We know this too is totally wrong because commercial yeast for bread making is nothing more than the yeast used to ferment beer.

 

This year's winter, pot, salad garden

Some folks get a bit upset when I tell them that the stuff we do with bread and beer today are just not that different than what the Egyptians were doing in 2,000 BC.  The only real thing, a great thing really, that the last 1,333 generations of bakers and brewers have been doing and can take credit for, is carrying on the tradition and craft of making great bread and beer.  So cheers to you all for a job well done!

Well, Lucy was still a bit peeved and wanted to do something with bread that the Egyptians couldn’t possibly have done 4,000 years ago - or anyone else for that matter.  The only thing she could find that fit the bill was still 500 years old.  Witch Yeast! 

Witch yeast is made from potatoes and the Egyptians wouldn’t have had any of those until the early 1500’s since they came from the New World.  Folks living in the New World before then couldn’t have made this bread either since grains didn’t exist here until they were introduced to the New World by Spanish monks in the 1500’s. Try as she might, she couldn’t find anything new in bread for the last 500 years.

You can find the recipe for Witch Yeast here half way down the page and all kinds of other yeasty and SD things  http://www.thecookinginn.com/yeast.html.  Lucy did want to her 500 year old bread to the 4,000 year old Egyptian one to link the old with the new so she used ancient grains of emmer, spelt, barley, Kamut and a bit of rye to go with the modern wheat.  Figs and pistachios were also big in Ancient Egyptian bread as were dates and almonds.

She also sprouted half the ancient grains and used the bran from the sprouted and whole grains to feed the Witch Yeast one time - once it got going at the end of day 2. It was perking right along before and  after the bran feeding.  Instead of autolysing the dough flour with the fig soaker water we also mixed in the Witch Yeast since much of the liquid for the bread was in this very liquid starter.  We did sprinkle the salt on top.

We figured, since this was a less than a 3 day old starter, that it would be weak so the extra hour of it mixed with the rest pf the dough ingredients, less the salt would be good for it to get going, We also figured the extra sugar in the fig water would also help to feed the little Witches.

We did our usual 3 sets of 30 slap and folds and 3 sets of stretch and folds to develop the gluten and folded the figs and pistachios in on the first set of stretch and folds.  We let the dough bulk ferment for an hour on the counter, on the heating pad, before putting it in the fridge for 21 hours of cold sleep.  It didn’t rise a bit on the counter and just a little in the fridge.

We let it warm up for an hour this morning before shaping it into a boule and placing it in a basket for more than 8 hours of final proof.  This bread was slow but it was a young starter of witchy origins so you have to expect these things if you want to lead a charmed life.

We finally unmolded, slashed it and chucked it into the hot DO with the lid on for 18 minutes of steam at 450 F.  We took the lid off and continued baking for 5 minutes at 425 F before taking it out of the combo cooker and finished baking it on the bottom stone. 

Bread on right is last Friday's 50% whole grain chacon, with a 2 week old SD starter, rose a bit better in 1/4th the time for final proof.  Hopefully this new Witch Yeast starter will gain some strength as it ages.

It sprang and bloomed well enough but nit exceptionally and then browned up over the 15 minutes of dry heat.  It smelled  very nice.  Can hardly wait till tomorrow morning to see how this bread tastes.  The crumb was fairly open for a bread with these large add ins.  It was soft and moist with just the slightest hint of sour that was overpowered by the fig's sweetness.  It tastes more like a combo yeast water bread that has a bit of SD starter in it too.  We will have to see how this starter ages over time.

 

Starter Build

Build 1

Build 2

 Build 3

Total

%

20 % Ext. Sprouted & Whole 5 Grain

0

20

0

20

3.83%

Potato

80

0

0

80

15.33%

Water

120

0

0

120

22.99%

Total

200

20

0

220

42.15%

      

Levain Totals

 

%

   

Potato & 5 Grain Bran

100

19.16%

   

Water

120

22.99%

   

Levain Hydration

120.00%

    
      

Dough Flour

 

%

   

LaFama AP

340

65.13%

   

80% Ext Sprouted & Whole 5 Grain

82

15.71%

   

Total Dough Flour

422

80.84%

   

 

 

 

   

Salt

10

1.92%

   

Fig Soakin Water Water

200

38.31%

   
      

Dough Hydration

47.39%

    

Total Flour w/ Starter

522

    

Fig Soaking Water 200 & Water

320

    
      

Hydration with Starter

61.30%

    

Total Weight

1,052

    

% Whole Sprouted Grain

19.54%

    
      

Pistachio

50

9.58%

   

Figs (Dry)

100

19.16%

   

Sprouted and Whole 5 grain flour is equal amounts

    

of rye, spelt, Kamut, barley and emmer

     
      

The starter also had a tsp of salt and 1/8 C of  sugar

    

The hydration is misleading because it doesn't count the water in the potato

 

 

dabrownman's picture
dabrownman

This year's pot garden for salad fits the bill for 2 who love salad.

2015 Dabrownman’s TFL Blog Index

 

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

 

2014 Dabrownman’s TFL Blog Index

 

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

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

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

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

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

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

3/7/2014 - White SD Bread

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

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

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

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

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

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

4/17/2014 - Banana Bread

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

4/19/2014 - Pizza Civitavecchia

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

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

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

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

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

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

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

5/26/2014 - Memorial Weekend Pizza - 2014

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

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

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

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

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

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

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

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

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

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

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

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

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

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

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

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

8/25/2014 - Poolish Pizza Without Daughter

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

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

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

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

9/23/2014 - Knishes

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

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

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

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

10/16/2014 - Yeast Water and Poolish Pizza

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

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

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

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

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

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

 

 

 

2013 The Fresh Loaf Dabrownman’s Blog

 

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

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

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

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

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

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

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

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

1/30/2013 - Practice YW Slash Bag

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

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

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

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

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

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

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

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

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

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

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

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

2/21/2013 - Banana Bread

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

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

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

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

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

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

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

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

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

3/25/2013 - 50% Whole Wheat Matzoh

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

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

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

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

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

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

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

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

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

4/30/2013 - They Call Me Mellow Yellow

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

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

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

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

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

 5/17/2013 - Friday Pizza Night

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

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

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

5/30/2013 - Ezekiel's Chacon

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

6/10/2013 - White Hamburger Buns Turned Dark

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

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

6/21/2013 - Everyday Multigrain Sourdough with Scald

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

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

7/5/2013 - Snails with Tails

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

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

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

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

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

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

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

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

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

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

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

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

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

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

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

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

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

9/7/2013 - Meat Week

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

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

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

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

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

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

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

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

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

10/17/2013 - Mice Guarding the Punkin

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

10/18/2013 - Pumpkin Nutella Swirl Bars

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

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

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

10/29/2013 - YW Primer

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

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

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

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

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

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

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

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

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

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

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

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

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

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

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

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

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

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

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

12/22/2013 - Panettone Forced English Muffins

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

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

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

 

2012 The Fresh Loaf Dabrownman’s Blog

 

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

 

dabrownman's picture
dabrownman

We had this left over white starter that we converted from the 3 rd day toss of the rye starter we made for last Friday’s rye SD bread bake and needed a recipe to use a bit of it up.  Lucy came through with a sprouted 5 grain recipe that included 50% whole grains and some cracked flax seeds. 

 

Breads similar to this one make up our ‘sort of standard’ everyday sandwich bread when we aren’t eating some other kind.  Flax seeds have all kinds of health benefits but they are usually not accessible to the human body because their shell is so hard and fibrous.  Cracking them makes this problem moot.

 

Half the grains are whole and half of them were sprouted making this a very healthy and nutritious bread that is full of vitamins and minerals.  We sifted out the hard bits and fed them first to the levain, as per our usual routine, but only had time to retard the finished levain for 2 hours

 

The levain was about 75% larger than our normal summer amount coming it at near 18% pre-fermented flour.  As the levain warmed up on the counter, we autolyzed the dough flour and potato water with the salt sprinkled on top.  The final hydration was a bit over 80% - very low for a bread of this type for us. 

 

Once the levain hit the mix, we did 3 sets of slap and folds of 30 slaps and 3 sets of 10 slaps al on 20 minute intervals.  The cracked flax went in at the beginning of the first 10 slap set and were through incorporated by the end of the third.  One the gluten development was done we placed the dough in an oiled bowl, covered it with plastic and put it in the fridge for an 18 hour retard in the fridge.

 

Once the dough came out of the fridge, we let it warm up for an hour before pre-shaping and then final shaping using a new design for a chacon that we picked up off the Italian shaping video posted on TFL earlier this week.  Once it was bagged and proofed, we chucked it into a 450 F preheated Combo Cooker.

 

After 18 minutes the lid came off and we turned the oven down to 425 F convection.  After 5 minutes of dry heat we removed the bread from the CC and placed it on the bottom stone to finish baking and to make sure the bottom didn’t over bake.   

 

It did bloom and spring well with the design coming though nicely.  It also browned up but didn’t blister all that much.  Nothing like a chacon to make a bread extra special for the holiday.

We will have to see how the crumb came out one the chacon cools and we slice it for lunch.  This bread came out very soft and moist....and seedy in a nice way.  Just as delicious as it is healthy and hearty.  It will make a fine sandwich bread  for some of that pulled pork which will go great with Pumpkin Eggnog Cupcakes.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

1 Week Retarded WhRyeite  Sour

20

0

0

20

3.92%

20 % Ext. Sprouted & Whole 5 Grain

20

25

2

47

9.22%

80% Ext. Sprouted & Whole 5  Grain

0

0

33

33

6.47%

Water

20

25

35

80

15.69%

Total

60

50

70

180

35.29%

      

Levain Totals

 

%

   

Sprouted &  Whole 5  Grains

90

17.65%

   

Water

90

17.65%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

LaFama AP

250

49.02%

   

80% Ext. Sprouted & Whole 5  Grain

170

33.33%

   

Total Dough Flour

420

82.35%

   

 

 

 

   

Salt

10

1.96%

   

Potato Water

320

62.75%

   
      

Dough Hydration

76.19%

    

Total Flour w/ Starter

510

    

Potato Water 320 & Water

410

    
      

Hydration with Starter

80.39%

    

Total Weight

1,005

    

% Whole Sprouted Grain

50.98%

    
      

Flax Seeds

25

4.90%

   
      

Sprouted and Whole 5 grain flour is equal amounts

    

of rye, spelt, Kamut, barley and wheat

     

 

Have a salad with that fine smoked pork butt.

 

dabrownman's picture
dabrownman

 

Lucy has been wanting to make this one since we ran across it while searching for pumpernickel bread recipes at about the same time another Fresh Loafian was asking about Latvian Bread recipes. 

We thought it an odd one since the recipe called for scalding apple cider and then adding it rye four with a bit of starter and leaving it covered to make the for 24 hours to make the levain. 

 

We don’t really make levain for these kinds of breads anymore and would rather just make a new starter and levain from scratch instead since it is so much fun.  We did our usual 4 feedings of 30 g of whole ground rye and 24 g of water every 24 hour for 4 days throwing half away after 48 hours and right before feeding number 3.  It got down to 32F last night so the heating pad was in order.

We didn’t really throw half away but fed it white flour for 2 days instead to make a white starter to use for something like biscuits this weekend.  Like usual, the starter was ready to go after 4 days, doubling after 48, 72 and 96 hours. By 98 hours it had tripled, so we retarded it in the fridge for 16 hours.  We did pinch off a bit to feed to our stored starter to refresh it and keep it on its toes.  We did use apple cider for the dough liquid.

We brought the apple cider to a boil and autolyzed the dough flour with it for an hour with the pink Himalayan sea salt sprinkled on top.  We mixed in the levain and did 3 sets of 30 slap and folds to develop the gluten for the 40% of the flour that was whole wheat.  The Caraway seeds were added in during the first of 3 sets of 4 stretch and folds.  All gluten development was done on 12 minute intervals.

Normally, the wheat in this recipe would be bread flour per the long dead Lativian Bread bakers that Lucy channeled with her Latvian Baker Channeling app but we decided to bake this bread using whole wheat.  Lucy thought the whole wheat would be more old school and there is nothing wrong with 100 % whole grain bread in my book anyway.

 

All the flour was ground medium texture instead of fine to closer fit the Latvian flour that would have been used long ago.  The regular recipe would have quite a bit of commercial yeast mixed in with the dough four and we omitted that too – there is nothing old school about commercial yeast.

Once gluten development was finished, if you could call it that, we let the dough sit around in the bowl on the heating pad for half an hour before shaping, plopping the dough in a long tall Pullman tin, mounding it in the middle and covering with some squash seeds for a good looking final proof.  Once it had cracked, it was ready for the heat.

At the last minute, we decided to bake it the traditional way at 400 F for 15 minutes with steam and then at 350 F for an hour.  Lucy was disappointed but there just weren’t enough hours in this day to get it done low and slow pumpernickel style.  That will leave another bake for later that will be low and slow and include prunes, walnuts and pepita

 We then took the bread out of the tin and let them dry out for an hour on the oven rack for 10 minutes with the oven off.  The bread came out nicely cracked and smelling terrific.  We wrapped it up when it cooled and will let it sit for 24 hours to redistribute the moisture and soften the crust.  I was disappointed that the loaf had collapsed in in the center showing that it was over proofed.  It also was not quite done even though I had baked it for another 10 minutes - 70 minutes at 350 F.  The bottom of the loaf was also dense.  So that was 3 strikes for the crumb.  The good thing is it tasted great.  A very different taste for a bread like this one.  I like it even though it turned out ugly.  Next time we will do better and there will be a next time.

 

SD Levain Build

Build 1

Build 3

Build 4

Total

%

Whole Rye

40

40

40

120

19.35%

Water

24

24

24

72

11.61%

Total

64

64

64

192

30.97%

      

Levain Totals

 

%

   

Whole Rye

120

19.35%

   

Water

72

11.61%

   

Levain Hydration

60.00%

    
      

Dough Flour

 

%

   

Sprouted Wheat

100

16.13%

   

Whole Rye

150

24.19%

   

Whole Wheat

150

24.19%

   

Sprouted Rye

100

16.13%

   

Total Dough Flour

500

80.65%

   

 

 

 

   

Salt

12

1.94%

   

Apple Cider

500

80.65%

   

 

     

Dough Hydration

100.00%

    

Total Flour w/ Starter

620

    

Apple Cider 500 & Water 72

572

    
      

Hydration with Starter

92.26%

    

Total Weight with Caraway

1,269

    

% Whole  Grain

100.00%

    

% Sprouted  Grain

32.26%

    

 Caraway - 15 g

Lucy says not to forget the salad - the first one for this year's winter garden

 

dabrownman's picture
dabrownman

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

Squash pie with media Creama.

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

 

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

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

 

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

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

25 Week Retarded Rye Sour

11

0

0

11

2.45%

12 Week Retarded Rye Sour

 

 

11

11

2.45%

Whole Rye

11

0

0

11

2.45%

22 % Ext. Sprouted Kamut and Wheat

0

0

44

44

9.79%

LaFama AP

0

22

0

22

4.89%

Water

11

22

44

77

17.13%

Total

33

44

99

176

39.15%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Flour

82.5

18.35%

 

 

 

Water

82.5

18.35%

 

 

 

Levain Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

LaFama AP

208

46.27%

 

 

 

78% Extraction Sprouted Kamut and Wheat

159

35.37%

 

 

 

Total Dough Flour

367

81.65%

 

 

 

 

 

 

 

 

 

Salt

9

2.00%

 

 

 

Water

275

61.18%

 

 

 

 

 

 

 

 

 

Dough Hydration

74.93%

 

 

 

 

Total Flour w/ Starter

449.5

 

 

 

 

Water

357.5

 

 

 

 

 

 

 

 

 

 

Add Ins

 

 

 

 

 

Filberts

80

17.80%

 

 

 

Squash Seeds

70

15.57%

 

 

 

Total Add Ins

150

33.37%

 

 

 

 

 

 

 

 

 

Hydration with Starter

79.53%

 

 

 

 

Total Weight

1,016

 

 

 

 

% Whole & Sprouted Grain

50.06%

 

 

 

 

 

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

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

 

dabrownman's picture
dabrownman

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

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

 

Or the apple crisp

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

 

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

And then there is Lucy's salad

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

24 Week Retarded Rye Sour

10

0

0

10

2.17%

20% Extraction Sprouted 6 Grain

8

16

32

56

12.17%

Whole Emmer and Einkorn

9

18

36

63

13.70%

Water & YW 50/50

17

34

68

119

25.87%

Total

44

68

136

248

53.91%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Whole Emmer & Einkorn & 20% Ext Sprouted Bran

124

26.96%

 

 

 

Water & YW 50/50

124

26.96%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Prefermented  Flour

26.96%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain

122

26.52%

 

 

 

Winco Hi Gluten

214

46.52%

 

 

 

Total Dough Flour

336

73.04%

 

 

 

 

 

 

 

 

 

Salt

9

1.96%

 

 

 

Dough Water

145

31.52%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

460

 

 

 

 

Water

269

 

 

 

 

Barley Malt Syrup

10

2.17%

 

 

 

 

 

 

 

 

 

Hydration with Starters

59.57%

 

 

 

 

Total Weight

748

6 @ 125

 

 

 

 

 

 

 

 

 

% Whole & Sprouted Grain

53.48%

 

 

 

 

 

 

 

 

 

 

Sprouted 6 grains used were spelt

 

 

 

 

 

wheat, rye, Kamut, oat and barley

 

 

 

 

 

 

dabrownman's picture
dabrownman

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

 

Gravy Bran Soaker

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

 

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

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

12 Week Retarded Rye Sour

10

0

0

10

2.12%

80% Ext. Sprouted 6 grain & Winco HG

10

20

30

60

12.71%

20% Ext. Sprouted 6 Grain Soaker Water

60

0

0

60

12.71%

Total

70

20

30

120

27.54%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Ext. Sprouted 6 grain & Winco HG

65

13.77%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

65

13.77%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

13.77%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Ext. Sprouted 6 Grain & LaFama AP

360

76.27%

 

 

 

 

 

 

 

 

 

Salt

9

1.91%

 

 

 

20% Ext. Sprouted 6 Grain Soaker Water

288

61.02%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter & Scald

472

 

 

 

 

Water

353

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

74.79%

 

 

 

 

Total Weight

881

 

 

 

 

 

 

 

 

 

 

20% Extraction Sprouted 6 Grain Bran

47

9.96%

 

 

 

% Whole Grain

52.33%

 

 

 

 

 

 

 

 

 

 

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

 

 

 

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

 

 

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

 

 

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

 

 

 

 

 

 

 

 

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

 

 

 

And Winco high gluten flour 50/50

 

 

 

 

 

 

 

 

 

 

 

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

 

 

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

 

 

 

 

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

dabrownman's picture
dabrownman

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

 

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

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

 

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

 

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

 

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

 

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

 

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

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

 

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

 

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

 

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

 

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

 

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

I'm liking that miso curry soup. 

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

 

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

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

 

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

 

 

3 Stage SD Levain Build

Build 1

Build 2

 Build 3

Total

%

10 Week Retarded Rye Sour

10

0

0

10

1.95%

80% Whole & Sprouted Ext & LaFama AP

10

20

57

87

16.99%

20% Extraction Soaker Water

10

20

57

87

16.99%

Total

20

40

114

174

35.94%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

80% Whole & Sprouted Ext & LaFama AP

92

17.97%

 

 

 

20% Extraction Soaker Water

92

17.97%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

17.97%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

80%  Extraction & LaFama AP Mix

420

82.03%

 

 

 

Total Dough Flour

420

82.03%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

20% Extraction Soaker Water

294

57.42%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

512

 

 

 

 

20% Extraction Whole And Sprouted Grain Soaker Water

386

 

 

 

 

 

 

 

 

 

 

Hydration with Starter and Scald

75.39%

 

 

 

 

Total Weight

908

 

 

 

 

 

 

 

 

 

 

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

 

 

 

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

 

 

 

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

 

 

 

 

for the liquid used in the levain and bread.

 

 

 

 

 

 

 

 

 

 

 

The dough flour was the 80 % extraction whole and

 

 

 

 

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

 

 

 

 

 

 

Pages

Subscribe to RSS - dabrownman's blog