The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dabrownman's blog

dabrownman's picture
dabrownman

Last time we under filled the new Oriental Pullman pan so this week Lucy though she would overfill it.   It was perfectly filled until she duped in a bunch of add ins that made for about 400 g of too much dough.  From famine to feast still means the pan is struggling to do its thing because of a lackadaisical master and overly ambitious apprentice bordering on a doofus twofer.

 

So to really mess things up we decided to do an hour autolyze with a bunch of sprouted and whole grain rye and wheat too.  We decided to do a retard for a high percent rye bread – oh no! And we are doing a total 19% pre-fermented flour in two different levains which is a lot, about twice as much, for a long retarded dough on a near 100 F day or two in AZ.

 

We are hoping for 3 things I guess.  That the rye bran in the SD rye levain will make it very acidic which helps control amylase action in rye breads.  That the long cold retard temperature will also help control the amylase action in rye breads – enzyme and other wee beasties of all kinds don’t like the cold and slow way down.

 

Also, we hoped that the very long cold retard of weeks on end for the two rye starters have managed to increase the LAB to yeast ratio in the starters levain and dough so more acid will be produced helping to keep the amylase in check.  We also hoped that the separate YW wheat bran levain will help to open the crumb on this very heavy, whole grain bread as it usually does and has so well in the past.

 

Then Lucy decided to do a set of slap and folds and 3 sets of stretch and folds to do some gluten development on a bread that doesn’t have much of any of that.  She is a real renegade for sure and possibly a stealth Vicious Viking who will eviscerate you faster than vittles at best and upchuck on your toes at worst!

 

Lucy went for the really dark side with the Boulder Beer Shake Chocolate Porter for the autolyse liquid, some barley malt syrup, red malt and a bit of cocoa.  But, she went purist too by omitting the aromatic seeds we usually would put in a bread like this, so we could taste the whole and sprouted grains better which sounds a lot better than the real deal being….. that we just forgot to put them in.

 

She chucked in the add ins into the mix on the first set of stretch and folds, forgetting the squash seeds we had purchased for this bread,  which were done with a wet bench scraper and one wet hand to keep the sticky mess at bay with some luck in that regard.  Still, it was heavy, sticky at 94% hydration and gloppy going into the tall pan.

 

We shaped the top with a wet spatula and stuck more sunflower seeds to the top, bagged it and chucked it into the fridge with no bulk ferment at all since we were worried the long retard of 21 hours would likely over proof the dough anyway.  At the 11 hour mark, the dough looked fully proofed with the first cracks starting to form on the top.  Too bad we don’t bake bread at 10 pm around here, if the wife is at home, so it had to wait it out.

 

We preheated the new GE to 450 F with Mega Steam on the bottom rack once it hit temperature for another 215 minutes of getting the steam up to speed.  At the 21 hour mark it was way more cracked and possibly past its prime, so we sort of reshaped the top with a wet spatula, docked the top with a toothpick and hoped it wouldn’t collapse completely when it hit the heat.

 

We got lucky in that the bread didn’t collapse but it didn’t spring much either so I’m guessing it was fully proofed.  After 10 minutes we turned the oven down to 425 F and continued steaming for another 10 minutes.  Once the steam came out, we turned the oven down to 350 F convection and continued baking for another 80 minutes

 

We then took the loaf out of tin after 100 minutes total baking time when the loaf was exactly 195 F.  We baked it on the rack for an additional 40 minutes and took it out of the oven to cool on a rack when it hit 205 F. 140 minutes seems like a long time but this is big loaf of bread nearly a double miche at 4 pounds baked weight. Once cooled we wrapped it in plastic for the 24 hour wait before slicing.

 

It has promise crumb wise….. but it didn’t smell nearly as enticing or exotic as a loaf with aromatic seeds. Without the bread spices, the flavors of the sprouted and whole rye and wheat really stand out.  It was easy to slice in 1/4' sections with no crumbling at all.  Even with the fruits it isn't too sweet.  The crumb is moist and not as open as i would have thought it would be - bout normal for this kind of bread and all the add ins,  I don't think a bread could get moire healthy and hearty.- delicious too!.

 

Ribs and Salad don't go together well enough.

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Rye Sour Starters - 5 g Each

10

0

0

10

1.29%

18% Extraction Sprouted Rye

0

0

38

38

4.90%

13% Extraction Rye

10

20

2

32

4.13%

Water

10

20

40

70

9.03%

Total

30

40

80

150

19.35%

      

YW Starter

Build 1

Build 2

 Build 3

Total

%

Yeast Water

24

28

20

72

9.29%

22% Extraction Sprouted Wheat

0

28

0

28

3.61%

19% Extraction Wheat

24

0

0

24

3.10%

18% Extraction Sprouted Rye

0

0

20

20

2.58%

Total

48

56

40

144

18.58%

      

Levain Totals

 

%

   

Bran

147

18.97%

   

YW & Water

147

18.97%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

Red Malt

10

1.29%

   

78% Extraction Sprouted Wheat

97

12.52%

   

87% Extraction  Rye

218

28.13%

   

81 % Extraction Wheat

101

13.03%

   

82% extraction Sprouted Rye

192

24.77%

   

Cocoa

10

1.29%

   

 

 

 

   

Salt

15

1.94%

   

Boulder Beer Shake Chocolate Porter

565

72.90%

   

 

 

    

Dough Hydration

89.97%

    

Total Flour w/ Starters

775

    

Total Water

712

    
      

Total Weight

2,052

    

% Sprouted Grain Flour

50.00%

    

% Whole Grain

100.00%

    

 Hydration w/ Starters & Add Ins

94.13%

    
      

Add In

     

Walnuts

100

12.90%

   

Dried Cranberries

50

6.45%

   

Barley Malt Syrup

25

3.23%

   

Prunes

100

12.90%

   

Sunflower Seeds

100

12.90%

   

Total Add Ins

375

48.39%

   

 

 

dabrownman's picture
dabrownman

Now that is some windowpane!

We are getting pretty good at keeping baked bread out of the freezer by sticking to only baking one loaf a week.  When out future son-in-law came over for breakfast in Easter weekend he rolled away with the last of the frozen bread and a couple of homemade jams and some citrus to take back to Colorado.

So it was wide open of bread this week and we decided to make a white bread.  Well, technically, not white but as white as we get around here.  It was 75% white flour half LaFama AP and half KA bread flour with 25% home sprouted and milled 3 grain flour of wheat, spelt and rye.

Lucy also decided to toss in 125 g dry weight of sprouted wheat, spelt and rye as an and in during the first set of stretch and folds which upped the whole grains to 40% overall.  The levain ended up being a bit less than 15% pre-fermented flour and pretty much followed our usual methods.

Half the add in sprouts go in.

After sprouting the 3 grains and getting a15% extraction of hard bits once the drying and milling was done, we did a 3 stage, 4 hours each, levain build using the hard bits first and then the 85% extraction for part of the 2nd and 3rd stage flour build.  Instead of doing a 36 hour retard of the levain we cut it back to only 8 hours because we were out of bread…… at least at that moment – so the sour and crumb would have to suffer a bit.

The other half of the sprouts go in.

I had commented to Yippee, after she used the bran levain build on her last WW sprouted bread, that came put so well and made her so happy, that IO wished I could taste it.  Yippee was kind enough to make that happen.  She sent me a few slices of that wonderful bread to try out and it arrived 10 days after it was baked – it was frozen for part of that time but it oy took 2 days to actually get from there to here.

I can’t tell you how great her bread really is.   Even if a few days old and coming out the of freezer, it was the best WW bread I have ever tasted, the best looking and smelling too!  It isn’t unusual for Fresh Loafians to make some of the best bread of all kinds to be found anywhere but hers is exceptional and a cut above.  No one would have a problem making this the bread they would take to Deserted Isle if they could only take one -it’s that good.

On top of fixing my being out of bread, she sent a lovely gift along with the bread…..an Oriental style sandwich baking tin, matching the one she made the bread in and something I have always wanted but could never find.  She also is very good at slicing bread too.

I’ve never been able to slice so perfectly with the slices exactly the same and the right thickness – I thought a machine had done it.  Yippee is awful good at making people happy and those around her have to be blessed for sure.  Now I can only try and make bread in it as well as she does – fat chance!

First slice of the Easter Prime Rib.  Perfectly done and delicious. 

Once the first batch of sprouts were done we started the 2nd identical batch of sprouts to use for add ins.  We love the chew they add to any bread crumb.   Once the levain came out of the fridge, we stirred it down and set it on the windowsill to warm up while we autolyzed the dough flour with the dough water and the salt sprinkled on top.

Some of the prime rib left overs went into these Meat Pies.

It only took an hour for the levain to rise 25%, our cue to mix it into the dough.  We stirred in the salt first and then the levain went.  We did 60 slap and folds to get the levain mixed in and to start the gluten development.  It was followed by 2 more sets of 30 before the first of 3 sets of stretch and folds from the compass points – all of them on 20 minute intervals .  After a 15 minute rest, we did a pre-shape and the a final shape 10 minutes later.

Yippee's great Sprouted Whole Wheat Bread to the right.  She got enough dough in the pan and didn't over proof it either:-)

So….. even though the bread I was making was not big enough to fill the tin properly for a white bread and a couple hundred of grams light, I put it in there anyway after spraying it with PAM.  No way I wasn’t going to use it.  One thing to remember about these pans is that they are not water tight so you can’t really pour water in them and weigh it to see how much dough it will take to fill it.

You should have seen me.  Pan on scale with the dough under a mixing bowl on the counter right next to the scale.  Water starts going in and I don’t have enough to fill it so go get some more and kept porting away -  and then I notice the water is pouring all over the scale and counter and …..the dough!

Lucy headed straight outside through the doggie door fast as could be as I grabbed the towels and dumped the tin in the sink.  Funny as could be and the counter and floor got a good scrubbing too.  Lean something new about bread every time I bake it seems.

We let the panned dough sit for 20 minutes on the counter, bagged in a trash can liner, before tucking it into the fridge for an 18 hour retard.  Some dough rises a lot for the first 10 hours as it cools and some rises not much at all but this one kept rising after the 10 hour mark.  I pinched one bubble on the loaf at the 10 hour mark and there was one 3 times bigger at the 18 hour mark – talk about windowpane.

It had risen to the rim in the middle but I could feel other bubbles under the top so I went ahead and docked it with a toothpick.  It didn’t collapse but I could tell it was a bit over 100% proofed instead of the 90% I wanted – one of the things that can happen when doing a shaped proof.

The slice is so tall you can cut it in half and make a fine roast beef sandwich with some tomato, half an avocado,a salad with some Swiss cheese, half an orange, a pickle, a few strawberries and some green olives. 

As the oven pre-heated to 500 F the dough was warming a bit on the counter.  As soon as the oven hit temperature I put in a half dose of Mega Steam, waited 15 minutes and then slashed the top and put the tin on the rack between the 2 stones for 18 minutes of steam at 450 F.

Yippee's bread, toasted with butter, jam with Swiss cheese melted on top made an excellent platform for today's breakfast of bacon, sausage and egg.  Yummy

Once the steam came out we turned the oven down to 425 F convection and continued baking for 10 minutes before covering the top with foil as it was browning too quickly.  After it tested 209 F 35 minutes later, we un-molded the bread and put it on the rack to continue to bake to dry out the crust that had been touching the tin.  It only sprang an inch at best – but it didn’t collapse either.

We will have to wait and see how the crumb came out.  The crumb was open very soft and moist.  I tried my best to slice it like Yippee did only a bit thinner - perhaps early and still a bit warm.  Very tasty and I love the chew of the Sproutes. FOr some reason this bread came ou tasting sweet .  We will have to see if it sours up by tomorrow.

Thanks Yippee - you are an inspiration! 

Salads go with anything.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Rye Sour

10

0

0

10

1.98%

85% Extraction Sprouted 3 Grain

0

12

40

52

10.30%

15% Extraction Sprouted 3 Grain

10

8

0

18

3.56%

Water

10

20

40

70

13.86%

Total

30

40

80

150

29.70%

      

Levain Totals

 

%

   

Sprouted 3 Grain

75

14.85%

   

Water

75

14.85%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

LaFama AP and KA Bread Flour 50/50

375

74.26%

   

85% Extraction Sprouted Multigrain

55

10.89%

   

 

 

 

   

Salt

10

1.98%

   

Water 

322

63.76%

   

 

 

    

Dough Hydration

74.88%

    

Total Flour w/ Starters

505

    

Total Water

397

    
      

Total Weight

1,087

    

% Sprouted Grain Flour

25.00%

    

% Whole Grain with Add Ins

40.00%

    

 Hydration w/ Starters & Add Ins

78.61%

    
      

Add In Sprouts

     

Spelt

25

4.95%

   

Rye

25

4.95%

   

Whole Wheat

75

14.85%

   

 

 

dabrownman's picture
dabrownman

The garden had volunteer daisies and Red Romaine lettuce growing side by side.

Lucy has been busy working on here new billion-dollar invention of bio-nanobots that you put into the flour after milling that would go to work as soon as you added water to mix for an autolyze and then tell you when to add the salt and leaven.  That sounded pretty good since I have forgotten to the salt before but she wasn’t done. 

 

 Then they would knead and bulk ferment the dough, pre-shape and shape it into what ever shape you specified so you could place it in the form and bag it for retard and then tell you when it is properly proofed to get it out of the fridge to unmold.

The bio-nanobots would talk to your oven to get it properly preheated for you to bake, slash the bread for you and then tell you when the bread was perfectly done.   I told Lucy that these new bio-nanobots don’t leave much in the bread making process for us poor humans to do in the future and I’m not sure we would like that very much.

 

Lucy said that she was just fixing the bread stuff humans, especially me,  do poorly.  All she had to do to prove her point was look at my bread blog which turned out to be the inspiration for her latest invention.  I thought that was a low blow even for a her and any Bread Baking Apprentice 2nd Class for that matter.  Her response was that the truth doesn’t change just because fools like me don’t agree with it.

 

It quickly went downhill from there.  I asked her if she knew that people used to eat dogs for Easter or if she knew that I was especially fond of dogs after that late night evening in a fine Korean restaurant in LA 25 years ago where Canine was King.  Well, you get the drift.  So she came up with this ridiculously complicated recipe for this week’s bake ……so….. I just ignored one whole days’ worth of it to get down to 4 days instead of 5 – after I forgot to start the recipe on time on Monday by starting the sprouts!

 

This one started with 9 grain sprouts for 50% of the flour with the other 50% KA bread flour.  Once the sprouts were dried, milled and sifted to get pout the 17% hard bit extraction we came up with 42 grams of them.  These were fed to the 3 stage levain build for the first 2 feedings with the high extraction sprouted flour making up of part of the 3rd levain build.

 

Normally we would retard the levain for 36 hours but this is where the 24 hour reduction came into the equation.  We dropped 24 hours of it and settled for a 12 hour retard.  Lucy also specified a weird Tang Zhong of a bottle of Full Sail Amber Ale and 100 g of KA bread flour.  Once it hit 158 F we took it off the heat to cool down

 

The 2 hour autolyze was all of the Tang Zhong, the rest of the bread flour and the remaining portion of the high extraction 9 grain flour with the salt sprinkled on top.  Once the autolyze was mixed we started on the 2 hour baked seed scald.

 

First we toasted the seeds and then ground them in the coffee mill into flour. Then we added twice their weight in water (160 g) and 40 g of the of the autolyse dough mix, with the red malt and white malts and baked this mass in the mini oven for two hours stirring every 30 minutes.

Finally got around to making that French classic, or Italian, Lettuce Soup that Reynard reminded me of not long ago,  This one had smoked sausage and grilled chicken in it too,

The we added the 15 g of extra water to the autolyze to pinch in the salt before doing the first set of 60 slap and folds to mix in the salt and get the gluten development going.  We then did 2 more sets of 20 slap and folds before adding in the baked seed, autolyse and malt scald on the first of 3 sets of stretch and folds from the compass points

 

Poblano and sweet corn kernel, Witch Yeast and YW corn bread takes a lot longer to make than the BP kind:-).

All of the dough manipulations were done on 20 minute increments.  We let the dough rest for 30 minutes before pre-shaping and shaping into a squat oval and placing it into a rice floured basket and bagged for a an 19 hour shaped retard in the fridge.

 

When we took the dough out the next morning we got the New BOB (Big Old Betsy) preheated to 500 F with the combo cooker inside.  We un-molded the dough onto parchment on a peel, slashed it twice and loaded it into the CC.

 

After 20 minutes of steam at 425 F we baked it for 5 minutes at 425 F convection with the lid off before taking it off the CC cast iron bottom to let it finish on the stone for another 30 minutes of baking till it hit 208 F – then temperature we like for a 50% whole grain bread.

 

Grilled chicken and cheese sandwich to go with a very tasty carrot, butternut squash and Swiss chard soup for lunch today.  

It spread a bit more than it bloomed and sprang but it did eventually brown and crisp up.  We will have to see how the crumb came out after it cools. It sure smelled good coming out of the oven.  Lucy nearly pulled out all of her bag of tricks to get this one to taste just right.  We shall see.   Well I'm kind of stunned that the bread isn't more open but It isn't totally dense either.  What saves it is the taste - It is delicious.  Plain, toasted with butter......the seeds really come through, very complex, hearty and earth earthy  ........  I've eaten a quarter of it just trying to figure out why it isn't as open as it looked like it would be.  I won't mind eating it with my eyes closed and dreaming about what should have bene:-).   Maybe I should ave baked at 475 to begin with instead of 425 F?  Any ideas?  .

Don't forget that salad 

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Rye Sour

10

0

0

10

1.61%

87% Extraction Sprouted Multigrain

0

0

28

28

4.52%

13% Extraction Sprouted Multigrain

10

20

12

42

6.77%

Water

10

20

40

70

11.29%

Total

30

40

80

150

24.19%

      

Levain Totals

 

%

   

 Sprouted / Whole Rye & Wheat

75

12.10%

   

Water

75

12.10%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

Smart and Final High Gluten

250

40.32%

   

83% Extraction Sprouted Multigrain

208

33.55%

   

Gr. Flax, Poppy, Sesame & Chia Scald

80

12.90%

   

Red Malt

5

0.81%

   

White Malt

2

0.32%

   

 

 

 

   

Salt

10

1.61%

   

Full Sail Amber 355-Scald Water 160

515

83.06%

   

 

 

    

Dough Hydration

94.50%

    

Total Flour w/ Starters

620

    

Total Water

590

    
      

Total Weight

1,270

    

% Sprouted Grains

50.00%

    

% Whole Grain

100.00%

    

 Hydration w/ Starters & Add Ins

95.16%

    
      

Sprouted multigrain flour is equal amounts of barley, Kamut,

  

rye, spelt, wheat, einkorn, Oat, emmer and Pima Club

    
      

Baked scald: 40 g of autolyse dough, 5 g of red malt, 2 g of white

  

malt and 160 g of water

     
      

Tang Zhong is 100 g of High Gluten and 355 g of Full Sail Amber Ale

 

  

dabrownman's picture
dabrownman

We haven’t made any pizza for a while around her for some reason.  It isn’t like we don’t like pizza but it is pretty messy when it comes right down to it – at least it is when Lucy and I make it at any rate!  Flour, semolina, corn meal everywhere, frying the Sausage, chopping all the toppings…..Yep I’m guilty and Lucy looks guilty.

This pizza was different than our normal in may ways.  First the dough was a plain KA bread flour, water, salt and instant yeast made as a polish the night before.  No rosemary, garlic and sun dried tomato in the dough either.

It rose well in the fridge after 48 hours and when gently deflated made 2 pizza crusts that rose 3 hours on the counter in the bowl before forming.

Instead of retarding the dough for 12 hours we retarded it for 48 hours.  Instead of coating the formed pes in Mojo de Ajo before the sauce goes on ( a mistake in hindsight), we just sprinkled some dried garlic on it and no sauce either.  We put a thin layer of Monterrey jack cheese down first and no mozzarella to be found anywhere either.

The highly secret green crocodile Teflon coated, mini pizza roller.  Once you stretch out the dough and make the rim, this baby works great to get the middle paper thin without messing with the rim  but watch tyour fingers:-).

Instead of sauce we put some thin slices of salted and peppered of Roma tomato on top of the cheese.  No caramelized onions this time - just sliced red and green ones.  The normal sliced red and Poblano peppers, cremini and button mushrooms, thin pepperoni, grilled chicken and hot Italian sausage were still there.

The grated cheese on top were a bit different too.  Instead of Parmesan and Romano, we had a salty, sharp, hard, grating, goats milk cheese from Greece.   For the finishing touch after baking instead of just fresh Thai basil and arugula we had Thai Basil and dandelion instead.

The polish was 100 g of 100% hydration KA bread flour and water with a pinch of yeast that was left on the counter for 8 hours before mixing in 300 more g of KA bread flour and 200 g of water with 8 g of salt.  After developing the gluten with slap and folds we let the dough rest for an hour, folded it and then placed it in the fridge in a plastic covered, oiled bowl for 2 days.

This dough was not as extensible as an AP one, out favorite, but it also too manhandling better and was stronger so it didn’t tear either.  I liked it for stretching.  My wife didn’t like the taste of this dough and thought it was chewy. She is always right of course.  Compared to our favorite, flavored dough, this one is pretty boring and it is chewier than our usual AP dough and it didn’t get as crisp too – but I think that was due to the new oven and not getting the stone hot enough long enough first.

Without our usual zippy, zesty sauce, this pizza wasn’t as ‘hot’ or spicy.  I fixed mine with some red chili flakes on top – no problem.  I liked the pizza a lot and it was very good the next day when toasted for 5 minutes in the toaster mini oven.  Not having to cook so much stuff and not making a sauce sure makes the process much easier and time consuming…… but not that much cleaner!

And a different kind of pie - a strawberry, blueberry, banana and ginger galette.  Yum!

 

 

 

dabrownman's picture
dabrownman

We have been making 50% whole grain, half sprouted bread the past couple of weeks and Lucy was about to have a conniption fit since we are out of the rye bread we like so much.  The whole grains were 70% rye and the rest wheat with half of them being sprouted.

This was also the last week of the multiple starters with half being potato starters.  We combined them all into one multicultural rye starter with the exception of the Witch Yeast which has to have a place all its own.  I asked Lucy why Witch Yeast gets a special place and she said that she doesn’t want to upset the Witches Union and possibly be turned into a frog or even worse Bernie Sanders.

Rather than bake this pumpernickel style, low and slow, we compromised on what we call Juergen’s High Temperature Rye, which still took 84 minutes to get to 205 F on the inside.  You preheat to 500 F add the Mega Steam and turn it down to 450 F for 11 minutes then 425 F for another 11 minutes.  Then the steam comes out and you turn the oven down to 350 F with fan for 22 minutes and then down to 325 F for the final 40 minutes.

Normally we would retard the 3 stage bran levain for 36 hours but this time we only retarded for 12 hours.  We would also do 3 sets of slap and folds and 3 sets of stretch and folds but this dough, with so much rye at over 100% hydration, would have been a real mess with all the slapping.  So we did 6 sets of stretch and folds, 30 minutes apart incorporating the seeds, prunes and nuts during the 4th set.

We did a 2.5 hour 150 F baked scald using some of the dough flour and dough water; 25 g of high extraction wheat, 50 g of high extraction rye, the BMS, molasses, the red and white malts with 90 g of water.  We stirred the scald every 30 minutes.

The autolyse was 1.5 hours long as the levain warmed up on the counter and consisted of the remaining dough flour, chocolate stout and water with the pink Himalayan sea salt sprinkled on top.  Once the levain and the scald it the mix we started the folding with a dough scraper and a few fingers of the other hand.   It didn’t really come together until the add ins were incorporated.

 We thought about putting this in a rice floured basket seam side down and baking it seam side up like we normally would do for a bread like this but changed at the last minute to our long narrower pan instead to get a cross section somewhere between a cocktail loaf and a regular wide sandwich loaf.  This is big lump of dough for one pan coming in at over 4.2 pounds – as heavy as a double minche!

Butternut squash, carrot and sweet potato soup. Yum!

We let the dough proof on the counter for 1 hour and then retarded it for 3 hours when life got in the way and we needed to get dinner on the table.  Just goes to show you that the fridge is your friend.  Once the tin came out of the fridge we got the new GE oven going for the preheat.

 When it beeped we put a double load of lava rocks in a the MagnaWare Turkey Roaster with water 2” high and let it get to Mega Steaming for 15 minutes before we loaded the tin.  We docked the loaf with a toothpick right before loading.  The tin was long enough to span the width of the roaster so we just put it on top of the roaster lip so the steam was directly below the tin – worked great.

When finished to 205 F, we let the loaf cool to 86 F on the surface before wrapping it in plastic to let the remaining moisture redistribute and soften the crust which came out pretty hard from the heat.  We will let it sit for 24 hours before slicing.  It smelled terrific when baking……so far so good.

This is the reason why rye bread is the king of all bread!  If you want a complex hearty, healthy, great tasting bread then this is the one for you.  I have a new favorite among many....It may be a more difficult one with the scald, bran levain, the add ins and the spruting but that is what makes this bread the king.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

3 Rye Sour

9

0

0

9

1.21%

Witch Yeast

3

0

0

3

0.40%

Cooked Potato Starter

3

0

0

3

0.40%

Raw Potato Starter

3

0

0

3

0.40%

18% Extraction Sprouted Rye

0

3

43

46

6.20%

13% Extraction Rye

15

17

0

32

4.31%

18% Extraction Sprouted Wheat

0

0

19

19

2.56%

13% Extraction Wheat

0

10

0

10

1.35%

Water

15

30

62

107

14.42%

Total

48

60

124

232

31.27%

      

Levain Totals

 

%

   

 Sprouted / Whole Rye & Wheat

116

15.63%

   

Water

116

15.63%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

87% Extraction Rye

218

29.38%

   

72% Extraction Sprouted Wheat

86

11.59%

   

72% Extraction Sprouted Rye

206

27.76%

   

87% Extraction Wheat

91

12.26%

   

Red Malt

10

1.35%

   

White Malt

5

0.67%

   

VWG

10

1.35%

   

 

 

 

   

Salt

15

2.02%

   

Chocolate Stout 355 & Water

624

84.10%

   

 

 

    

Dough Hydration

99.68%

    

Total Flour w/ Starters

742

    

Total Water

740

    

Sunflower Seeds

100

13.48%

   

Walnuts

100

13.48%

   

Rough Chopped Prunes

100

13.48%

   

Aromatic Seeds

28

3.77%

   
      

Total Weight

1,895

    

% Sprouted Grains

50.00%

    

% Whole Grain

100.00%

    

 Hydration w/ Starters & Add Ins

101.35%

    
      

Aromatic Seeds are 14 g of various caraway and

   

14 g of equal amounts of anise, coriander & fennel

 

   

Lucy says yes .....you can have a salad with the Grilled Miso Salmon and even the smothered chorizo, breakfast burritos.

 

dabrownman's picture
dabrownman

The first version had King Arthur and Winco Hi Gluten flours, 50/50, for the half of the flour that wasn’t whole and sprouted whole grain flour.  That bread turned out very well, open, soft, moist crumb, good spring and bloom with a well browned, thin chewy crust at a bit under 80% hydration.  The best part is that the 6 whole and sprouted grains really pumped up the flavor.

Normally Lucy and I don’t make bread with expensive bread and hi gluten flour and have always made bread with inexpensive AP flour with our favorite being LaFama at 11.2% protein.  This is higher than store bought Pillsbury, Gold Medal or even store brand AP at 10% protein.  Normally we don’t put VWG in the mix finding that LaFama performs perfectly well without the added gluten but, you never know what you are missing until you try something new.

Se we are doing a test to see if AP with added vital wheat gluten, to equal the protein of the bread and high gluten flour, makes as good a bread as the more expensive version.  Last week’s bake came in at about $1.50 and this week’s loaf came in at a buck - about 33% less – quite a savings but last week’s bread was one of our all time favorites too – a truly outstanding bread.

Adding VWG to AP can’t really match expensive higher gluten flours even if the protein levels are the same.  What makes these flours expensive is the red spring wheat that contain the most of the two proteins that form gluten in the presence of water.  My VWG is made from less expensive and much more plentiful red winter wheat that contains less of these two gluten forming proteins.  So no matter what the taste will be different because there is different base flour in the mix.

This week's stir fry, this time over home made rice noodles.

In this case, the amount of VWG necessary to get the LaFama AP roughly to the same amount of protein and the higher gluten flours we added 13 g of VWG assuming the VWG was 60% gluten.  Since it was homemade, we don’t know for sure how much gluten was in there but the average for commercial VWG is 55 to 65% so we used 60% and we needed 8 g of protein total and 60% of 13 is 8 g.

Right off the bat the first thing we noticed was that this week’s mix was slacker than last week’s when we did the slap and folds and stretch and folds.  This would make one think that there just wasn’t the same out of gluten forming protein in the mix even though we tried to compensate with VWG.  What it really means is that the LaFama just can’t take up as much water as the KA bread and Winco high gluten.

This week’s dough did feel just like it normally does at near 80% hydration and 50% while grains with half of it being sprouted which we make often enough to know.  The dough also spread more when it was unmolded and slashed.   The 3rd difference is that this was baked in a new GE Profile Electric oven.   The good news is that this bread bloomed, sprang and browned just like always and when I checked the temperature at the end of 33 minutes of total baking under steam and convection – the internal temperature came out at exactly the same as last week’s bake – 208 F

We will have to wait on the crumb shot.  Since last week’s bake didn’t spread when unmolded and slashed and it sprang better as a result, I would expect this week’s crumb to not be as open as the previous bake’s crumb which was exceptional for a bread of this type.  So far the nod goes to the non VWG version 1.  The crumb cam out almost identical to the previouus bake and the it is just as delicious.  I think If I would have adjusted the hydration by adding some more flour to this one it wouldn't have spread as much and would have been just as lofty.

The new Mega Steam is 2 pans, half full of water with lava rocks.  We did a test and Sylvia's steaming towels only put out half the steam of the lava rocks.  Lucy says it works best when you have two colors of lava rocks too.

So pick your poison and remember to keep the hydration a bit less if using AP and VWG instead of the high gluten, higher protein flour options.  Either method will make a fine bread.  One will save you time and be less of a hassle while the other will save you some bucks.

If you want to know the method and recipe for this bread check out last week’s post here

Sprouted 6 Grain 6 Starter Sprouted Half Whole Grain Bread

Lucy say's not to forget that salad.

dabrownman's picture
dabrownman

Here we ae in the primary season in AZ and they have mailed out the early ballots to those who have signed up.  I was shocked to find that every candidate who was ever in the race on the Democrat and Republican side is still on the ballot ……even though many have dropped put.  But, there was one addition that no one knew was even running – the CEO of Apple Inc. – Tim Cook.  Who knew!  I’m guessing in he gets elected, Apple won’t be cracking open their phones any time soon.

 

We have been making a lot of multiple starter breads lately by using multiple whole and sprouted grains with plenty of seeds and nuts.  Usually we use LaFama AP flour for the white portion of these breads, if there is any in the mix, finding it to be perfectly fine for making bread with its 11.2% protein.

 

High gluten and bread flour generally have the same protein levels of 12-14% but the flour is milled from different types of flour.  While not higher in protein, high gluten flour has more of the proteins; glutenin and gliadin, that bind into gluten strands with water.

 

The wheat that has the most of these two proteins is Dark (Red) Spring Hard Wheat grown in the Northern climes, with White Spring Hard Wheat coming in a close 2nd, are used to make high gluten flour - mainly for bagels and pizzas.  Bread flour is usually a combination of these 2 Spring Hard Wheats and Red or White Hard Winter Wheat.

 

Both Bread and High Gluten flours cost 2-3 times more than the 30 cents a pound I pay for LaFama AP.  Many folks, including myself have used VWG as a cheap way to up the protein of AP flour into Bread and High Gluten range for a few pennies a pound.  This way is tough to beat economically.

 

The question is, do you get the same results using AP and VWG as using the much more expensive Bread or High Gluten flour for the white portion of bread mixes.  Since my bread usually contain 50% whole multi-grains with half of them being sprouted, this is the mix that I am going to use to see if it makes sense to spend more to get more and if that more is worth the extra expense.

  

We are also using Lucy’s SOP for making bread of late.  Multiple starters with half being SD.  Using the bran form the sprouted and whole grain flour to feed the levain first followed by the high extraction of whole grain  Using a 3 stage build over 12 hours with a 36 hour retard if the built levain.

 

Warming up the levain by stirring it down and then letting it rise 25 % before incorporating it into the autolyse of dough flour and water with the salt sprinkled on top.  Once the levain hits the autolyze we do 3 sets of 30 slap and folds and 3 sets of compass point stretch and folds all on 30 minute intervals.

 

Once the gluten development was finished, we let the dough rest for 30 minutes before pre-shaping and final shaping into a squat oval to fit the basket shape.  Since it is not a boule or a batard, Lucy calls this a batoule.  The dough was placed in to the rive floured basket, bagged and tossed into the cold fridge for 18 hours of shaped retard.

 

We love Panang Seafood Curry and Smoked  Dark Meat Chicken

The rested batoole came out of the fridge looking about 80% proofed.  I thought about starting up Big Old Betsy for the preheat to 500 F immediately but decided to wait 45 minutes before doing so.  The dough was ve y cold not much of anything g was happening on the proof side at this point.

 

Can't go wrong with a huge tray of Lemon Curd Bars

Once Betsy beeped saying she was at the set temperature. We loaded in the Mega Steam and set the timer for 15 minutes to let the stones catch up and get the steam really billowing before un-molding the batoule to parchment on a peel, slashing it quickly down the middle and sliding it into the oven for 18 minutes of steam bath at 450 F.

It has been at least 20 years since i last had my Mom;s Scalloped Potatoes that Granny used to make too.

Once the Mega Steam came out of the oven we turned the oven down to 425 F convection for 22 minutes of dry heat with the desert wind blowing. It really sprang and bloomed well under steam and browned up nicely without it.

 

We will have to see how the crumb came out but it looks promising using the Hi Gluten and Bread flour mix the 50% white flour.

The fix is in.  This bread is everything I want in a half whole multi- grain bread where half the whole grains are sprouted.  The flavor is complex, earthy and delicious.  The crust came out crispy but went soft as it cooled.  The crust was thin and became chewy chewy.  I think using 425 F, instead of 450 F when the steam came out to finish baking, was the difference.  The crumb was very open soft and moist for a bread with 50% whole grains.  We really love this bread.  We have made a few of these breads that were similar but none ever came out this good in every category.   This is the bread we want to take on a deserted Island if we could only choose one.  Can't wait to see what the VWG version does.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

3 Rye Sour

9

0

0

9

1.61%

Witch Yeast

3

0

0

3

0.54%

Cooked Potato Starter

3

0

0

3

0.54%

Raw Potato Starter

3

0

0

3

0.54%

88% Extraction 6 Grain

0

0

26

26

4.64%

12% Extraction 6 Grain

15

0

0

15

2.68%

17% Extraction Sprouted  6 Grain

0

26

0

26

4.64%

Water

15

26

26

67

11.96%

Total

48

52

52

152

27.14%

      

Levain Totals

 

%

   

 Sprouted & Whole 6 Grain

76

13.57%

   

Water

76

13.57%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

KA Bread Fl. /High Gluten 50/50

280

50.00%

   

83 % Extraction Sprouted 6 Grain

121

21.61%

   

88% Extraction 6 Grain

83

14.82%

   

 

 

 

   

Salt

11

1.96%

   

Water

368

65.71%

   

 

 

    

Dough Hydration

76.03%

    

Total Flour w/ Starters

560

    

Total Water

444

    
      

Hydration with Starter

79.29%

    

Total Weight

1,065

    

% Sprouted 6  Grain

25.00%

    

% Whole 6 Grain

50.00%

    
      

6 Whole and Sprouted Grain flour is equal amounts

   

of Wheat, Kamut, Spelt, Rye, Emmer & Barley

    

Lucy reminds us to always have a salad or two with all that other, less healthy, stuff we eat!

dabrownman's picture
dabrownman

After last weeks; 7 starter 17 grain sprouted bred it was time to tame it down because we are out of white bread.  We love white bread but have found that one with multi sprouted whole grains really makes it taste so much better, plus it is much healthier – it even smells better too!

 

Lucy is a whirling dervish all her own when it comes to bread and keeping things simple or non-pumpernickel, without a bunch of add ins.  It is like pulling teeth from a very large wild great white shark.

 

After the levain had doubled from the 3rd stage feeding, it was retarded for 30 hours and then stirred down,  Once it had risen 25% it was add to the autolyse.

I was shocked when she came up with a 2 starter mix of rye sour and witch yeast, 3 sprouted grains of spelt, wheat and rye that made up 20% of the flour, a bit of durum semolina, pistachios and figs.  I about had a conniption fit of surprise.

 

This bread was perfectly hydrated with the soaking water from the dried figs used as the dough flour.  Usually we over hydrate the dough when the wet re-hydrated figs go in the dough.  It ends up a bit sloppy.

 

We did pat the figs dry with a paper towel before adding them into the mix but the big difference was using KA bread flour for the 0% of white flour.  It is much more thirsty and has way more gluten forming proteins

 

Since it is now ell into spring in AZ and the temperatures hovering around 90 F, we have moved to our warm weather bread baking methods.  The pre-fermented flour has been reduced to 10% from 15-20% in the winter.

 

We did sift out the bran from the sprouted 3 grains and fed that first to the starter to make the 3 stage levain.  That way the gluten cutting bran would be the wettest the longest and be in contact with the acid of the SD.  Bran also makes a sourer levain and resulting bread as well.

 

Once the levain was built we retarded it for 36 hours.  When to came out for the fridge we stirred it down and put it on the counter to rise again.  It too a bit over and hour to rise 25% and during this time we autolyzed the dough flour and fig soaking water, holding back 10 g, with the salt sprinkled on top of the autolyze ball.

 

When the levain was 25% higher in volume we then added the reserved 10 g of fig juice to the mix and pinched in the salt before adding the levain and doing 30 slap and folds to incorporate it and get a bit of gluten development going on.  We did 3 more sets of slap and folds, all on 30 minute intervals.

 

Then we started in on 3 sets of stretch and folds where the figs and pistachios were incorporated during the first set 4 stretches from the compass points.  All were done on 30 minute intervals.  Once the gluten developing and add in incorporation was done, we pre-shaped, shaped. Put it in a rice floured oval basket and then into a trach can liner for 16 hours of cold retard.

 

Once we got the dough out of the fridge it had risen to about 70% proof so we let it sit on the counter to warm up and finish proofing for an hour before firing up Big Old Betsy to 500 F for the pre-heat.  Once it beeped we let it heat away for 10 minutes to let the top and bottom stones heat up before putting the Mega Steam on the bottom rack.

 

15 minutes later we un=molded the dough onto parchment on a peel, slashed it quickly and slid it onto the bottom stone for 17 minutes of steam at 450 F – regular bake.  It sprang and bloomed OK and also developed some decent sized blisters that are so common for dough that is higher hydration, still cool from the fridge, made up of mostly white flour and subjected to Mega Steam.

 

After another 15 minutes of heat at 425 F convection it was a dark brown mahogany color that always happens when we use the hydration liquid from dried fruits for the dough water.  It read 207.5 F on the instant read thermometer when it hit the cooling rack.  Had I taken ot out of the oven when it looked done it would have been massively under baked at 150 F and would have been gummy in the middle.

 

We will have to wait for the crumb shot when it is fully cool.  While you wait, have a salad with that sunset and matching prickly pear margarita.  Not even a hint of sour inn this one.  The fig water was so sweet it cancelled out the sour completely ....and then some.  The crust went soft as it cooled too.  The crumb was open very soft a moist n=but gummy at all.  Non sourdough lovers would have no problem munching on this one.  Made  a couple of nice sandwiches with this one already and can't wait to try it out as a breakfast toast.with butter.

 

Levain Build

Build 1

Build 2

 Build 3

Total

%

Rye Sour

3

0

0

3

0.56%

Witch Yeast

3

0

0

3

0.56%

85 % Extraction Sprouted 3 Grain

0

0

22

22

4.12%

15% Extraction Sprouted 3 Grain

10

16

0

26

4.87%

Water

10

16

22

48

8.99%

Total

26

32

44

102

19.10%

      

Levain Totals

 

%

   

 Sprouted 3 Grain

51

9.55%

   

Water

51

9.55%

   

Levain Hydration

100.00%

    
      

Dough Flour

 

%

   

KA Bread Flour

375

70.22%

   

85 % Extraction Sprouted 3 Grain

54

10.11%

   

Durum Semolina

54

10.11%

   

 

 

 

   

Salt

10

1.87%

   

Fig Soaking Water

350

65.54%

   
      

Pistachio Nuts

75

14.04%

   

Dried Figs

100

18.73%

Wet Wt 122

 

 

 

    

Dough Hydration

72.46%

    

Total Flour w/ Starters

534

    

Total Water & Fig Soaker

401

    
      

Hydration with Starter

75.09%

    

Total Weight

1,170

    

% Sprouted 3  Grain

19.66%

    
      

3 grain sprouted flour is equal amounts of spelt, rye, wheat

  

 

 

dabrownman's picture
dabrownman

After getting Alan in trouble with his latest higher whole grain (25%) SJSD baguettes, Lucy felt terrible about it and when he shot back a challenge bread for her with a 7 Stater,  4 Sprouted Grain bread after last week’s 4 Starter, 7 Grain Bread. 

Lucy checked and sure enough she had an apple YW starter and another nearly dried up 36 week old Rye sour starter in the back of the fridge as well as the next rye sour starter we made that was supposed to fridge out for 8 weeks before being used.

Getting to the 4 whole grains is what turned out to be a struggle.  It took a bit of digging in her pantry but eventually Lucy came up with 17 whole grains for this boule.  Turns out that Lucy is a hoarder.  I saw some bulgar, kaniwa, amaranth and 5 other rice, so she could have done a 25 grainer.  Now Lucy is into her own challenge of 15 Grains and No More Than 30 Ingredients for the 3rd time.

There were few new things for this bake.  14 of the whole grains were both sprouted and ground into flour and ground into flour without sprouting at a 50/50 mix.  3 grains were held back to be made into a porridge; wild rice, flax and quinoa.

The 60 g dry weight of these 3 grains came out to about a total of ½ cup.  We simmered them on low for an hour before taking it off the heat, taking the lid off and letting the porridge dry out and cool.  It weighed 230 g when it went into the dough.  This wet mess took the overall hydration of the dough to 100% or so.

After half the 14 whole grains were sprouted, we milled them and the identical amount of the same whole grains and sifted out the 17% Extraction from each that we fed to the levain for the first (2)  four hour feedings.  The 3rd feeding was 50/50 sprouted and non sprouted 83% extraction 14 grain.  Once it doubled we retarded the levain for 12 hours.

While the levain warmed up the next morning we did a 2 hour autolyze of the dough flour, red and white malt and the dough liquid – in this case Shiner Bohemian Black lager.  We held back the salt and some of the beer to do a double hydration later.  Once the autolyze was done we mixed in the levain and let the dough sit for 30 minutes before finishing it off with the salt, held back beer and the first set of 60 slap and folds.

We did two sets of 30 slap and folds all on 30 minute intervals and 3 sets of stretch and folds on 30 minute intervals where the porridge was incorporated during the first set.  Once finished with the gluten development, we let the dough rest for 15 minutes before pre-shaping, shaping, placing it into a rice floured basket: bagging and placing it into the fridge for a 15 hour cold final proof.

It rose about 50% in the fridge so it needed some time on the counter to finish proofing to 85% before we slid it I to a 450 F oven and covered it with a a heavy aluminum pot to hold in the steam.  After 18 minutes we removed the cloche and turned the oven down to 425 F convection this time.  After another 22 minutes the bread was 207 F on the inside and deemed done.

We turned off the oven and let the bread remain on the stone with the oven door ajar to further dry put and crisp the crust.  It spread more than sprang and bloomed well under steam and also browned up nicely, with small blisters, once the steam was removed'  The crust came out fairly open for a 100% whole grain bread with a huge porridge add in.  The taste was good but this is one bread that isn't a rye one where a good dose of aromatic bread spices to perk it up some.  Maybe it is the boring rice porridge at fault..... that sort of flattened the taste a bit but nothing the wonderful aroma of some caraway, fennel, anise and coriander won't quickly fix.  It is an 8 that could be 10.

I'm getting into SD baking other than bread and this is a SD Ghiradelli chocolate chip inside and white choolate chip outside brownie 

Levain Build

Build 1

Build 2

 Build 3

Total

%

 

3 Rye Sour Starters 3-32 weeks retarded

9

0

0

9

2.15%

 

Witch Yeast

3

0

0

3

0.71%

 

Cooked Potato Starter

3

0

0

3

0.71%

 

Raw Potato Starter

3

0

0

3

0.71%

 

17% Extraction 14 Grain

20

0

10

30

7.06%

 

17% Extraction Sprouted 14 Grain

0

20

10

30

7.06%

 

Yeast Water

20

20

20

60

14.12%

 

Total

58

40

40

138

32.47%

 
       

Levain Totals

 

%

    

17% Ext.  Sprouted &14 Grain

69

16.24%

    

Water

69

16.24%

    

Levain Hydration

100.00%

     
       

Dough Flour

 

%

    

83% Extraction 14 Grain

175

41.18%

    

83 % Extraction Sprouted 14 Grain

175

41.18%

    

 

 

 

    

Salt

7

1.67%

    

Shiner Bohemian Black Lager

250

58.82%

    
       

Dough Hydration

71.43%

     

Total Flour w/ Starters

419

     

Total Water

319

     
       

Red Malt

3

0.71%

    

White Malt

3

0.71%

    

Wild Rice, Flax, Quinoa

60

14.12%

Dry Wt.

230 g Wet

 
       

Hydration with Starter

76.13%

     

Total Weight

861

     

% Sprouted 14  Grain

50.71%

     

% Whole and Sprouted 14 Grain

100%

     
       

Sprouted and whole 14 grain flours are equal amounts of: barley, spelt, Kamut, rye,

wheat, oat, millet, durum, corn, buckwheat, pima club, emmer, einkorn & sonoran white

       

Don't be fooled by the hydration.  This is a very wet and sticky dough due to the

water in the porridge.

      

 

If you are smoking brined, chicken leg meat you better have a rack of ribs on there too.

And a fresh garden salad to cut the smoke

 

 

dabrownman's picture
dabrownman

The first of this year's volunteer daisies popped up on my birthday last week

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

1/5/2016 - Westphalian Pumpernickel – 1537

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

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

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

1/29/2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

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

 

2015

 

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

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

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

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

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

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

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

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

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

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

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

12/27/2015 - Cooked Potato Starter White Bread

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

 

 

2014

 

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

 

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

 

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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