The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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dabrownman

Josh’s stolen, is not really his per se but the one he makes at work. It is a yeasted version, aged a little over 3 weeks.  It was filled with nuts and dried fruits covered in powdered sugar.  The crust was brown and the crumb was just slightly sweet - just the way we like it.  You can slice it in 1/4“ slices, no problem, for those on a diet.  It is delicious and my daughter’s boyfriend liked it too.  He had ever heard of stolen before - we have a new convert!  Lucy hasn’t made French toast with it yet but you know that treat will soon be on the breakfast menu.  Thanks for the stolen Josh!

 

The stollen was accompanied by Lucy’s Herbed Butter & Lemon Sliced Turkey.  The picture was at 155 F when the stuffing was taken out and the now separate bird and stuffing were returned to a 325 F convection oven until the bird hit 162 F.  We have found this the best way to get the stuffing infused with the bird’s drippings while making sure the entire top of the dressing gets caramelized and ensuring there is no possibility of unsafe contamination of the stuffing or bird – and the bird is not overcooked and perfectly done. 

 

Here is my plate showing a half of my daughter’s fine rolls (ate the other half first thing) and her garlic and sun dried tomato green beans, Great Grandma Geraldine’s sausage stuffing, Great Grandma Ester’s cranberry salad, Julia Child’s carrots and my wife’s Sweet and Yukon Gold, Butter and Sour Cream mashed potatoes.  The giblet gravy was the surprise favorite of our guests but I forgot to put some on the mashed potatoes before taking the picture.

 

Breakfast Bubbles and Squeak with some of that gravy on top.

 Sorry, no pictures of the pies for desert but our guests brought a most unusual kind of upside down pecan pie like we had ever seen before – very tasty and not too sweet - my wife made her signature pumpkin pie.

 

Turkey and Dumplings

This is what Thanksgiving and Hanukkah are all about - family, friends good food and good times to remember.

What makes this Thanksgiving leftover sandwich special is Mini's 100% Rye and Walnut Bread!

Happy Thanksgiving and Hanukkah to all with a little Happy Baking thrown in for good measure!

Home grown tomatoes for Thanksgivng is a treat too - even though they weren't on the menu.  Winter tomatoes are the sweetest around here.

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dabrownman

The pie on top is a an Apple Sour Cream Pie with fresh ginger in the filling, walnuts and pecans on top and the  below is a Pear and Cranberry spiced with cloves.  Both are a little different for Thanksgiving and a nice break from the usual apple, pumpkin and pecan pie.

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.

 

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

 

The crust on  both pies was very good but the crust on the Pear Cranberry Pie was about as goof as it gets it was lard and butter Cisco for the fat - no butter.  That pie is also about the best thanksgiving pie of all time and the Apple Sour Cream Pie is a dream too,.   

dabrownman's picture
dabrownman

The other day CeciC posted some fantastic looking crackers made without any leavening at all here

http://www.thefreshloaf.com/node/35589/whey-seeds-crackers

 

As soon as I saw them I new Lucy and I would have to give them a go since we have wanted to make crackers for just about forever.

 

We followed the recipe except we cut it in half and added 1/4 C if Yeast water levain made for these crackers.  We also used yogurt whey instead of kefir whey.

 

The first batch was the sesame and flax version made whole wheat.  The 2nd batch was part semolina, spelt and farina with fresh rosemary, pecorino and parmesan ....and a few sesame and flax seeds that were left ver in teh bowl of the food processor because Lucy was too lazy to clean it.

 

Both versions were very tasty so……thanks CeciC we love these crackers.  They are so easy to make and  the possible varieties are - endless.  No more buying crackers!

 We love hamburgers once a month but the home made tamales are killer too - This one was a smoked pork carnitas with red sauce, habanero jack cheese and sour cream.

dabrownman's picture
dabrownman

The last bread we are making for Thanksgiving is Mini’s Rye Bread at 100% hydration sans Chia seeds but adding a Munich Dopplebock, some soaker water, flax seed and yeast water to the mix and deleting the gargantuan pine nuts she found in Chili.  Her bake is found here:

 

Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration

 

Her times were much faster than mine when it came to development and final proof and I added an hour to each of them and it probably could have been more.  My beer and soaker water was 38 F. The one procedure change was to retard the levain for more than 24 hours in the fridge after the 3rd feeding and then letting it come to room temperature.

 

We used a regular loaf pan for this bread since we don’t have one thin tall and long like Mini does.  No worries we just have a wide short not nearly as long loaf in the end.  Our baking time was 1 hour and 15 minutes instead of an hour.  Our mini oven only goes in 25 degree increments so we had to bake at 350 F instead of 365 F like she did.  We baked it to 202 F on the inside.

 

The bread browned up OK and the crust was very hard when it came out of the oven.  !8 hours later, being wrapped on plastic wrap after it cooled the crust has gone softer but still substantial and we ho[e it goes even ,more soft over the next 24 – 30 hours before we slice it.   So have to wait on the crumb shot another day.

 

This loaf smelled great baking with the aromatic seeds predominating.  We are finishing up making some red and white malt using rye and barley and hope to get around making some SD crackers using rye for one and whole wheat for the other.

White Chicken Green Chili and a smoked pork and cheddar melt sandwich with this bread for lunch.

The crumb came out moist and open or a bread of this kind.   The crumb did soften as the moisture redistributed but was still not nearly as soft as a pumpernickel.  Baking this to 202 F might have bee too high but it still sliced well.  The walnut taste came though well which was an unusual taste for a bread like this.  Perfect for the holidays and putting cheese and meat snacks on.

Formula

The Double T - Grilled Tuna and Talapia

 

Build 1

Build 2

 Build 3

Total

%

RyeSD Starter

15

0

0

15

3.24%

Yeast Water

30

0

0

30

6.49%

Whole Rye

15

25

32

72

15.57%

Water

0

25

17

42

9.08%

Total

60

50

49

159

27.89%

 

 

 

 

 

 

RyeSD Levain

 

%

 

 

 

Whole Rye

80

17.19%

 

 

 

Water

80

17.19%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

14.72%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

383

82.81%

 

 

 

Dough Flour

383

82.81%

 

 

 

 

 

 

 

 

 

Salt

10

2.16%

 

 

 

Soaker 210 & Dopplebock 173

383

82.81%

 

 

 

Dough Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

463

100.00%

 

 

 

Soaker 210 & Dopplebock 173, Water 80

463

100.00%

80 g of Water

 

T. Dough Hydration

100.00%

 

 

 

 

% Whole Grain

100.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,080

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Ground Flax, Sesame Seed

15

3.24%

 

 

 

Bread Spice

10

2.16%

 

 

 

Walnuts

50

10.81%

 

 

 

Pumpkin & Sunflower Seeds

70

15.14%

 

 

 

Total

145

31.35%

 

 

 

The kind of fall we get in Gilbert, AZ - red and green leat lettuce!

 

dabrownman's picture
dabrownman

It seems the only time we ever make a plain white bread is for the Thanksgiving croutons we use for the stuffing.  We have all kinds of whole grain SD breads in the freezer; some have nuts, some with seeds, some fruits, some with at least 2 of the 3 and many flush with the works.

 

We had a little YW levain left over from Friday’s SD /YW rye bake that had already spent a day in fridge and put some more YW and flour in it to make it a little larger and then after it had nearly doubled we refrigerated it again for 2 hours.

 

This bread was made our usual way.  While the YW levain was warming up we autolysed the dough flour and water with the salt sprinkled on top.  Once it all came together the mix was at 75% hydration when we starter the first of 3 slap and fold sessions of 6, 3 and 1 minute each on 15 minute increments.

 

We finished the gluten development with 2 sets of S&F’s with  15 minutes rest between them.  After pre-shaping and final shaping into a boule the dough was placed seam side up in a rice floured basket and immediately retarded in the fridge for 12 hours.

 

We baked it in a 550 F DO that was one size too large for this small bread.  We turned the oven down to 525 F after 5minutes and then down to 500 F after 10 minutes.  At 15 minutes the lid came off for another 5 minutes of 425 F baking, convection this time.

 

We then removed the bread from the DO since the top was browning way faster than the sides.  We continued to bake for another 10 minutes turning the bread 180 degrees after 5 minutes.

 

Even thought the sides never browned as dark as we wanted, the inside was reading 210 F so we took it out of the oven to cool on a rack.  The bread blistered well and the bottom was browned perfectly

 

After slicing into it the still a little crispy crust after the bread cooled we found it thin like baguette.  The crumb was fairly open, very glossy with the holes varied in size and irregular - a typical YW crumb for a white bread - soft and moist even though over baked 5 F trying to get it more brown

 

Toasted with butter is the best way to eat this bread as, like most non SD white breads, the flavor is lacking otherwise.   Kids would love this bread for sandwiches I’m guessing.   It will make fine croutons for Thanksgiving to mix in with the other more substantial croutons.

Formula

Yeast Water Build

Build 1

Build 2

Total

%

Yeast Water

50

25

75

15.79%

AP

50

25

75

15.79%

Total

100

50

150

31.58%

 

 

 

 

 

Yeast Water Starter Totals

 

%

 

 

Flour

75

15.79%

 

 

Water

75

15.79%

 

 

Starter Hydration

100.00%

 

 

 

Levain % of Total

17.88%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

AP

400

84.21%

 

 

Total Dough Flour

400

84.21%

 

 

 

 

 

 

 

Salt

9

1.89%

 

 

Water

280

58.95%

 

 

Dough Hydration w/o starter

70.00%

 

 

 

Tot. Hydration  w/ Starter

74.74%

 

 

 

 

 

 

 

 

Total Flour

475

 

 

 

Water

355

 

 

 

 

 

 

 

 

Hydration With YW & Adds

74.74%

 

 

 

Total Weight

839

 

 

 

  

dabrownman's picture
dabrownman

Lucy worked hard, using Varda’s Tzitzel quest as a starting point, to do 3 takes on Tzitzel.  We liked take 2 of the 3 tries to date the best.  But it just wasn’t enough of a full bodied, deep flavored bread to stand up to the kind of smoky mats we like.

With Eric Hanner’s first anniversary of his passing upon us, I couldn’t help but make a stronger rye based on his died minced onions and soaker water we like so much in deli rye breads.

 

We upped the rye to 50% from 40%, upped the SD and YW levain to 30% of the total from 20% since we decided not to retard this load as we did the others.  Whole grains shot up to 55% a substantial increase too.   This bread was starting to make us happier that usually.

 

To put the top knot on the other knots, we decided to use Young’s Double Chocolate Stout for much of the dough liquid that wasn’t onion soaker water.  We had a bunch of whole wheat and white whole wheat in the mix too, so we added some VWG and upped the hydration to near 90% from 85% to compensate for the more thirsty whole grains.

 

The rye sour and YW levains were built separately and the white flour listed was for the YW levain.  Both were retarded for 24 hours at the same time even though the YW was a 1 build affair and the ryes sour was a 3 stage build.

 

Since we were going to make this bread in one day, we only had time for a 1 hour autolyse but we did do our usual 3 sets of slap and folds and 2 stretch and folds all 15 minutes apart.

 

We did a light chop on the caraway seeds in the coffee grinder and added them and the multigrain scald and overnight soak in the fridge sand which weighed 150 g wet, on the first set of S& F.  Both were completely incorporated at the end of the 2nd set of S& F’s.

  

This is a smoked pork carnitas quesidilla  style with caramelized mushrooms and onions, 2 cheeses, and killer home made red salsa...and lets not forget the smoked brisket taco for lunch

We then shaped the dough into and oval and immediately placed it seam side down in the rice floured basket.  The dough proofed for 4 hours before it was refrigerated for1 hour while Big Old Betsy was preheated to 550 F and the (2) lava rocks and water pans for steam were inserted at 525 F

 

15 minutes after the oven hit 550 F we un-molded the dough onto a peel that was covered in parchment, slashed 3 times and loaded onto the bottom of two stones.  After 5minutes of steam the oven was turned down to 525 F and 5minutes later it was turned down again to 500 F at the 15 minute mark the steam was removed and the oven was turned down to 425 F.

 

The bread was rotated 180 degrees on the stone every 5 minutes until the bread reached 205 F on the inside when it was removed to the cooling rack.  Total baking without steam was 13 minutes with 28 minutes of baking total.

 

The bread browned up a deep, brownish, mahogany color and bloomed OK.  It spread more than it sprang indicating it was too high in hydration and possibly slightly over proofed.

 

It smelled terrific in and out of the oven with the caraway and onions dominating.  Can’t wait to cut into this bread and taste it but we will wait for 24 hours before doing so.  Well, couldn't't wait for 24 hours as usual.  The crust had gone soft over 16 hours wrapped in plastic. The crumb was open soft and moist.  It was more open than I though it would be with so much whole grain rye and scalded berries.

Underneath the breakfast eggs is some white bread baked yesterday.

The flavor of the crust and crumb, the onion coming though so well, were just the way you want them for a bread begging for mustard. pickle and pastrami.   The little yellow flecks of the corn meal is a delight - thanks to Janet for the corn inclusion in the bread.  This is the best Jewish Deli Rye type bread, with a chew of scalded betries, we have managed to date.  Just delicious.  Thanks to Eric for the dried minced onions and re-hydration addition and the slap & fold push that changed my bread baking forever.

The 'mixed grains en pot' are now oer a foot tall! 

We've got 4 pots of tomatoes too.  Lucy says I've gone to pot and she might be right!  This bread made a very nice pepperjack melt, dijon mustard, dill pickle and pastrami sandwich for lunch with the usual salad, veggies and fruits on the side.

Formula

 

Build 1

Build 2

Build 3

Total

%

Multigrain SD Starter

15

0

0

15

3.06%

Rye

30

25

20

75

15.29%

AP

75

0

0

75

15.29%

Yeast Water

75

0

0

75

15.29%

Total

195

50

20

240

29.56%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

158

32.11%

 

 

 

Water

138

28.03%

 

 

 

Hydration

87.30%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

295

31.28%

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Rye

50

10.19%

 

 

 

Corn meal

10

2.04%

 

 

 

Whole rye

73

14.88%

 

 

 

AP

100

20.39%

 

 

 

Whole Wheat Bread Flour

100

20.39%

 

 

 

Dough Flour

333

67.89%

 

 

 

 

 

 

 

 

 

Salt

10

2.04%

 

 

 

DC Stout 225 & Onion Water 90

315

64.22%

 

 

 

Dough Hydration

94.59%

 

 

 

 

 

 

 

 

 

 

Total Flour

491

100.00%

 

 

 

Stout 225, Onion Water 90, Water

453

92.25%

 

 

 

T. Dough Hydration

92.25%

 

 

 

 

% Whole Grain Flour

55.66%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

89.52%

 

 

 

 

Total Weight

984

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

15

3.06%

 

 

 

Dehydrated onion

6

1.22%

 

 

 

Caraway

10

2.04%

 

 

 

Total

31

6.32%

 

 

 

  

dabrownman's picture
dabrownman

It has been a long time since we have done any YW baking and it was time to refresh the YW after 4 weeks hiding in the fridge.  We decided at the last minute to do a test comparison bake. One with a YW/SD levain and one with just a SD levain.

 

The YW / SD version had 4% more whole grains.  We wanted to weigh it down a little more than the SD version and we added a multi-grain scald to both since we love whole berry scalds in breads almost as much as w love sprouts.  The YW version was 22% while grain and the SD version was 18%.

 

Both are a little light on the whole grain side but we also need some croutons for Thanksgiving stuffing too and these loaves should fit the bill well.  The levains were built over 3 stages and then refrigerated for 24 hours after they had risen 255 after the 3rd stage feeding.

 

Since these were white breads we did a 1 hour autolyse this time.  We did up the hydration a couple of points on the YW version to account for more while grains.  We did follow our usual method of 3 sets of slap and folds (7, 3 and 1minute) and 2 sets of stretch and folds all 15 minutes apart. As soon as the folding was comp, ete the dough was pre-shaped and then shaped into a boule and an oval for the SD/YW version.

 

Some of this year's lettuce crop in pots

We put the dough seam side down in the baskets hoping to get a natural cracking at the seams when the dough hit the heat and steam the next day ala Ski’s Forkish and David Snyder’s Pugliesi.  The dough was then retarded in the fridge for 16 hours - 4 hours more than we would have liked but that is life.

 

The dough nearly proofed 100% in the fridge because of the extra 4 hours.  No worries since we had planned to bake it cold right out of the fridge and not to slash it so the stiff cold dough wouldn’t collapse due to any over-proofing.

 

The dough was un-molded and placed into Big Old Betsy 20 minutes after the oven hit 525 F and the oven had further climbed to 550 F.  It was sandwiched between 2 stones and the mega steam was supplied with two Pyrex pans filled with lava rocks and half full of water that were placed in the oven when it hit 525 F

 

The bread steamed for 5 minutes at 550 F, 5 minutes at 500 F and 5 minutes at 475 F. After 15 minutes the steam was removed from the oven as it was turned down to 425 F, convection this time.  We rotated the bread 180 degrees every 5 minutes until the bread registered 205 F on the inside - exactly 15 minutes after the steam came out and 30 minutes total baking time.

 

The bread browned beautifully with huge blisters on the outside of both but more so on the YW / SD oval.  The bread did spring but it was contained within the crust which didn’t crack because it was 100% proofed.  So these are totally unblemished crusts but still very attractive!  The YW/SD appears to have puffed itself up a little more than the SD  boule.

 

The crumb of the YW / SD was open, soft and moist with a SD tang that was somewhat muted but not missing either.  It is a delicious bread.  We didn't cut into the SD version and froze it whole for Thanksgiving.  This bread made for a nice cotto salami and aged cheddar cheese sandwich for today's lunch. This bread reminds me of Tartine only it has more chew due to the scald.

 

YW / SD Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

2.59%

Yeast Water

30

0

0

30

5.18%

Whole Rye

5

10

9

24

4.14%

Whole Wheat

5

10

9

24

4.14%

Whole Spelt

5

10

9

24

4.14%

Water

0

15

17

32

5.52%

Total

60

45

44

149

20.53%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

80

13.72%

 

 

 

Water

70

11.99%

 

 

 

Hydration

87.42%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

14.40%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

100

0.17256

 

 

 

AP

400

69.03%

 

 

 

Dough Flour

500

86.28%

 

 

 

 

 

 

 

 

 

Salt

11

1.90%

 

 

 

Soaker Water

375

64.71%

 

 

 

Dough Hydration

75.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

580

100.00%

 

 

 

Soaker Water

445

76.70%

 

 

 

T. Dough Hydration

76.70%

 

 

 

 

% Whole Grain

22.35%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,110

 

 

 

 

 

 

 

 

 

 

Scald

 

%

 

 

 

Whole Wheat

25

4.31%

 

 

 

Whole Spelt

25

4.31%

 

 

 

Whole Rye

25

4.31%

 

 

 

Total Scald

75

12.94%

 

 

 

 

SD Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

2.58%

Whole Rye

9

6

10

25

4.29%

Whole Wheat

9

6

10

25

4.29%

Whole Spelt

9

6

10

25

4.29%

Water

30

18

10

58

9.96%

Total

72

36

40

148

25.41%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

83

14.16%

 

 

 

Water

66

11.24%

 

 

 

Hydration

79.39%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.54%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

450

77.25%

 

 

 

Dough Flour

500

85.84%

 

 

 

 

 

 

 

 

 

Salt

10

1.72%

 

 

 

Soaker Water

360

61.80%

 

 

 

Dough Hydration

72.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

583

100.00%

 

 

 

Soaker Water

426

73.05%

 

 

 

T. Dough Hydration

73.05%

 

 

 

 

% Whole Grain

18.45%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,093

 

 

 

 

 

 

 

 

 

 

Scald

 

%

 

 

 

Whole Wheat

25

4.31%

 

 

 

Whole Spelt

25

4.31%

 

 

 

Whole Rye

25

4.31%

 

 

 

Total Scald

75

12.94%

 

 

 

 

Lucy got her shots today so she wanted her ears rubbed!

dabrownman's picture
dabrownman

This Friday’s bake started out as 2 bakes which were originally to be completed while we were smoking some brisket and pork sirloin over 12 hours.  Neither bread was to be  retarded but completed within 12 hours – not including the time it took to build the SD and YW levains.

  

This all in the same day bread is quite unlike our normal efforts to bring out the sour in the SD with retarding but sometimes a SD bread without so much tang is preferred by some others around here besides Lucy and I.

  

SD left YW right but it is hard to see the yellow color amd thd zest in the YW.

The YW citrus, fruit and nut bread was a Lucy adaptation of Floyd’s current home page post of Thanksgiving Baking Ideas  that featured a chemically leavened Orange, Cranberry and Walnut Bread here that featured a chemically leavened Orange, Cranberry and Walnut Bread here http://www.thefreshloaf.com/recipes/cranberryorangewalnutbread

 

We really liked the looks and ingredients of Floyd’s bread but, since no sour was needed for this sweet enriched bread we decided to use YW for the leaven.   It has been quite some time since we used any YW from our refrigerated hoard of it and we needed to use some so we could feed the stored remainder to keep it perky.

 

The SD bread was similar to the ingredient list of the one we did last Friday except cut the whole grains in half but still keeping them all in the levain.  The YW fruit and nut bread ingredients we different from Floyd’s in that we cut the orange juice used as liquid by 1/3rd to get a more dough like consistency instead of a thinner batter.

  

We cut the sugar in half to 1/2 C – as a diabetic I don’t put a cup of sugar in anything, plus, the last change to3/4 of dried cranberries from 6 oz of fresh cranberries means that less sugar was needed since dried fruit is more sweet than fresh.

 

We built our levains the same way as always  The YW levain was slow compared to the SD even though both starters had been refrigerated for the same many weeks since they were fed last.

 

So we ended up retarding the SD for a bout 6 hours longer than the YW.  The SD levain fully doubled in the fridge after its lat feeding but the YW showed  little rise after it hit the cold.  So we took the YW levain out of the fridge 4 hours before the SD one and put both on a heating pad to get them to 82 F. 

 

When both had peaked we started the 2 off at the same time by autolysing the dry ingredients with the liquid for 1 hour before mixing and doing 3 sets of slap and folds and 2 sets of stretch and folds when the re-hydrated cranberries and walnuts were incorporated into the YW dough on the first stretch and fold.

 

Once again the YW proofing lagged far behind the SD bread, even though it had tons of sugar and sweet orange juice to fed on.  The SD proofed and was ready to bake in 5 hours on the counter after the last S&F but the YW took 11 hours and it never fully proofed with it still being 1“ below the rim of the tin when I finally gave up on it and baked the bread at 11 PM.  All proofing was done on the heating pad.

 

 We baked the SD in Big Old Betsy - GE regular oven that was preheated to 550 F with mega steam supplied by two pans filled with lava rocks and half full of water that were placed in the oven when it hit 500 F.   The SD was jingly and looked like it might over proof as the oven heated up so we refrigerated the dough in the basket for the 45 minutes it took to heat up the oven

 

15 minutes after Betsy beeped tell Lucy she was at 550 F, we took the SD out of the fridge, un-molded it onto a parchment covered peel, slashed it with a pairing knife and slid it onto the bottom stone that is 12 “ below the top stone. 

 

It sprang and bloomed very well for being so close to what we thought was near 100% proof.  The color was a little on the pale side though so we baked it to 208 F instead of our usual 205 F

 

It’s not bad color but it still didn’t look as boldly baked as we would have liked for that higher than normal internal temperature.  The crust also blistered well and was crisp as it left the oven only to soften as it cooled.

 

The crumb was open, glossy, soft  and moist but no more than last Friday’s bake that had twice as much whole grains in the mix.  What was noticeably different from last weeks bread was the taste

 

Not nearly as much sour tang or complex flavors – exactly what we thought would happen without the extra whole grains and long retards of levain and dough.  It is still a fine tasting bread

 

The big surprise was the YW bread.  After giving up on the proof on the heating pad at 11 hours at it only showing a 50% proof, it sprang like crazy in the oven, easily doubling in volume and splitting widely down on side.  This has happened one time before and I should have known to slash the top!

 

Pork sirloin sandwich in the making with the SD bread.

The bread was baked in the mini oven at 350 F without steam but it was brushed with butter after it came out of the oven to soften the crust and give it even more buttery flavor.  With all the sugars in this dough, it baked up a very pleasing dark brown.

Breakfast with the fruit bread French toast 

For so much spring the bread had a slightly open crumb which surprised me even though were a lot of cranberries and nuts in there to hold the holes back.   That YW can be deceptive in the proof and explosive in the oven - when you least expect it be that way.  YW is still less tame and predictable for me after a year and half baking with it.

 

Slicing the brisket

The taste of this bread is better than I thought it would be.  I don’t miss the missing sugar and orange juice but it could have used more orange zest to make it pop.  We like this brad very much for the Holidays as Floyd thought.  We are also glad we baked it ahead of time to make it will be better later when guests will be here for Thanksgiving.   This bread finished up 5 hours after the long low and slow smoked meat.

Sunrises are just as good as...

I almost forgot that pork sirloin isn’t like butt or shoulder and only needs to smoked to 150 F on the inside because it is so lean and caught this one at 160 F – very tasty, sliced very thin…. something you can’t really do with brisket which is way less lean, smoked to 185 F and cut in thicker slices.  The good thing is that they took the same amount of time it the smoker since the beef brisket is so much thinner than the pork sirloin.

The sunsets!

SD BBQ Bread Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

11

0

0

11

1.88%

Whole Rye

8

10

15

33

5.65%

Whole Wheat

8

10

15

33

5.65%

Whole Spelt

8

10

15

33

5.65%

Water

24

30

15

69

11.80%

Total

59

60

60

179

30.62%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

85

14.46%

 

 

 

Water

75

12.75%

 

 

 

Hydration

88.17%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

17.40%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

500

85.54%

 

 

 

Dough Flour

500

85.54%

 

 

 

 

 

 

 

 

 

Salt

10

1.71%

 

 

 

Soaker Water

360

61.59%

 

 

 

Dough Hydration

72.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

585

100.00%

 

 

 

Soaker Water

435

74.34%

 

 

 

T. Dough Hydration

74.34%

 

 

 

 

% Whole Grain

14.46%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,029

 

 

 

 

 

YW, Orange Cranberry and Walnut Thanksgiving Bread Formula

Yeast Water Build

Build 1

Build 2

Total

%

Yeast Water

75

0

75

15.46%

AP

75

40

115

23.71%

Total

150

40

190

39.18%

 

 

 

 

 

Yeast Water Starter Totals

 

%

 

 

Flour

115

23.71%

 

 

Water

75

15.46%

 

 

Starter Hydration

65.22%

 

 

 

Levain % of Total

18.72%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

AP

370

76.29%

 

 

Total Dough Flour

370

76.29%

 

 

 

 

 

 

 

Salt

8

1.65%

 

 

Orange Juice

230

47.42%

 

 

Dough Hydration w/o starter

62.16%

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Sugar

125

25.77%

 

 

Egg

47

9.69%

 

 

VWG

10

2.06%

 

 

Butter

35

7.22%

 

 

Total

217

44.74%

 

 

 

 

 

 

 

Total Flour

485

 

 

 

Water

305

 

 

 

 

 

 

 

 

Hydration With YW & Adds

71.60%

 

 

 

Total Weight

1,015

 

 

 

 

 

 

 

 

3/4 C Dried Cranberries Re-hydrated

 

 

 

1/2 C Toasted Walnuts

 

 

 

 

1 T Orange Zest

 

 

 

 

 

dabrownman's picture
dabrownman

I’m not sure exactly but Pate Maison has to be one of them.  The great thing about Pate Maison is that it is true to its name.  As master of your house, you can put what ever you want in it so it is like your favorite loaf of bread you invented and like the best.

 

I only make this rich dish once a year, right before Thanksgiving, and it is a large one made in Lucy’s largest soufflé.  Before baking it weighs over 4 pounds, just in various sausages, bacon, ham, beef and chicken livers alone.

 

The other ingredients are a caramelized mix of 1 large onion, 8 oz of crimini mushrooms, 1/4 of a bell pepper, 1 small carrot and rib of celery all cut into cut into sticks.  The greens are a mix of parsley, 2 green onions and a little bit of arugula and chopped Swiss chard.

 

 A half a stick of butter is used to sauté 3/4ths of the 1 pound 4 oz of chicken livers in (3minutes only) with some thyme and 2 tsp of pepper and 1 garlic clove.  Cut; 8 oz of your favorite ham  into sticks and 2 hard boiled eggs cut in half.  The sausages were 8 oz each of fresh; Mexican chorizo, hot Italian, beef boudin, andouille and pork country breakfast all home made.

 

You hold back 1/4 of the ham sticks, 4 chicken livers that are uncooked and chopped in half and the eggs so that you can decorate middle of the pate so when sliced it is a stunner visually.  The remaining bulk of chicken livers are liquefied in a food processor.

 

To assemble you mix, the caramelized onion  and mushrooms, red bell carrot and celery sticks, green onion, arugula parsley, Swiss chard,  3/4 ths of the ham sticks and the liquefied sautéed chicken livers in with the sausages with a large heavy spoon along with 2 T of brandy and 1 T of dry sherry. 

 

Line the soufflé with the 12 oz of smoked bacon slices making sure they are long enough to cover the top when the soufflé is full of pate.  Put half the mix in the bottom and then decorate the middle with the reserved egg, ham sticks and raw chicken livers and then cover with the rest of mix and fold over the bacon to cover the top.

 

Make sure to place the covered soufflé (I have a lid but you can use foil) in a jelly roll pan to catch the copious amounts of fat that will be rendered as it bakes at 350 F for 2 1/2 hours.  Take the lid or foil off with an hour to go to brown the bacon on top.

 

As it cools put a plate on top and turn the soufflé over squeezing out as much fat as you can. Then leave the pate on top and weigh down with something heavy, I used large enchilada sauce cans.  When cool, keep the weight on and refrigerate overnight.

 

Un-mold after 12 hours in fridge and cut the huge pate into 8 wedges and freeze them to be ready anytime during the Holidays!  Now if Ski was like me he would take half to the smoker for an hour of smoke just to put the cap in the bottle and have a different pate to choose from!

 

 My favorite topping for my favorite bread - it must be close to the holiday season for sure!  Happy Holiday Baking!

 And yes.....You can have it for breakfast if no one is looking!  The innocent looking lunch has a sandwich what I am sure is even illegal in Canada - A Pate, Pastrami, Pumpernickel, Paddy Melt with Brie.  It might be the most delicious sandwich Lucy has dreamt up lately - certainly the most decadent.

dabrownman's picture
dabrownman

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

 

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.

  

Once the levain had risen 25% after the 2nd feeding, we refrigerated the levain for 24 hours to bring out the sour.  We started the sprout at the same time as the levain and the berries had cited nicely after 30 hours.

 

We autolysed everything else except the salt, sprouts and seeds for 2 hours.  The dough liquid was unfrozen cranberry re-hydration liquid and scald liquid left over from last weeks bake.

 

Once the autolyse met the levain and the salt was added, we did our usual 3 sets of slap and folds of 8, 3 and finally 1 minute on 15 minute intervals.  We did 3 sets of stretch and folds on 15 minute intervals and incorporated the multi-grain sprouts during the first set and the sunflower and pumpkin seeds on the 2nd set.

 

The dough was then pre-shaped and shaped as an oval and placed into a rice floured basket, bagged and immediately placed in the fridge for a 12 hour retard.  We used a little less levain this time hoping to be able to take the dough out of fridge and give it 1 ½ hours to warm up instead of baking it right out of the fridge.

 

After 12 hours of cold the dough had risen 65% but it would be a little more than 2 hours before it was at 85% and ready for the steamy, 550 F hot maw of Big Old Betsy - between two stones.  After 2 minutes we reduced the temperature to 500 F and 2 minutes after that we went down to 475 F.

 

After 15 steamy, total minutes we took out the steam and reduced the temperature to 450 F, on convection now, and continued to bake for 15 minutes.  We rotated the bread every 5 minutes until the bread registered 203 F on the inside when the oven was turned off.  When the bread read 205 F it moved to the cooling rack.

 

The bread sprang, bloomed and browned nicely with some nice blisters showing.  The mahogany color of the crust was likely due to the cranberry re-hydration liquid.  The crust stayed crispy as it cooled and was very tasty.  The seeds were a great contrast to the open soft and moist crumb.  It was more open than I expected too a 40% whole grain and all the add ins.

 

This bread tastes , sour nutty and complex with just a hint of sweetness to counter any whole grain bitterness.  We actually like this bread as much or more than last Friday's fine outcome.  It comes of as a special everyday sandwich bread that most all would like.  Perhaps Lucy is starting to get the hang of this non pumpernickel baking:-) This is some fne bread all around.

Formula  

 

First salad greens from the winter garden

SD Starter

Build 1

Build 2

Total

%

Multigrain SD Starter

10

0

10

2.38%

25% Extracted Bran

40

0

40

9.50%

75% Extracted Folour

0

25

25

5.94%

Water

40

25

65

15.44%

Total

90

50

140

33.25%

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

Flour

70

16.63%

 

 

Water

70

16.63%

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

Levain % of Total

140

18.28%

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

75% Extraction Multigrain

95

22.57%

 

 

AP

256

60.81%

 

 

Dough Flour

351

83.37%

 

 

 

 

 

 

 

Salt

8

1.90%

 

 

Cranberry 200, Soaker Water 75

275

65.32%

 

 

Dough Hydration

78.35%

 

 

 

 

 

 

 

 

Total Flour

421

100.00%

 

 

Cranberry 200, Soaker Water 75

345

 

 

 

T. Dough Hydration

81.95%

 

 

 

% Whole Grain Flour

38.00%

57.01%

W/Sprouts

 

 

 

 

 

 

Hydration w/ Adds

80.50%

 

 

 

Total Weight

974

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Honey

20

4.75%

 

 

Pumpkin & Sunflower Seeds

80

19.00%

 

 

Potato Flakes

10

2.38%

 

 

VW Gluten

10

2.38%

 

 

Total Add Ins

120

28.50%

 

 

 

 

 

 

 

Sprouts

 

%

 

 

Rye

10

2.38%

 

 

Buckwheat

10

2.38%

 

 

Oat

10

2.38%

 

 

Spelt

10

2.38%

 

 

Farro

10

2.38%

 

 

Whole Wheat

10

2.38%

 

 

Barley

10

2.38%

 

 

Kamut

10

2.38%

 

 

Total Sprouts

80

19.00%

 

 

 

 

 

 

 

Sprout list is the same mix as home milled flour

 

 

Greens become a salad

 

Last week's 20% whole grain bread wih scald for comparison.

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