The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Snails with Tails

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dabrownman's picture
dabrownman

Snails with Tails

After seeing Phil’s great post this past week using fresh milled flour, sesame seeds, 100% whole grain, 100% hydration sourdough breads of various kinds, we had to give something like it a shot for our weekly Friday bake.  It had to be a sane recipe rather than what Phil would do hydration wise and something Lucy could handle after the beauty parlor.

   

Inspired by Phil, we came up with a near knock off SD using home milled, 100% whole grain, 90% hydration wheat, spelt and farro bread that had a large ground flax and sesame seed add in.    We hate sifting flour but decided to do it getting a 78% extraction.

  

The nasty 22% bit we soaked for 24 hours with the toadies and 30 g of un-sifted flour left over from the levain build at 100% hydration hoping that it would soften the gluten cutting parts to something that was less like a chain saw.

  

The SD levain was built with un-sifted flour over (2) 4 hour builds and (1) 1 hour build with our rye and whole wheat mixed seed before being refrigerated for 24 hours to enhance the sour.  When we took it out of the fridge we allowed the levain to finish doubling on the counter about 3 hours.  The levain ended up being 19% of total and near the 20% Phil used for his bake.

 

We did a 2 hour autolyse for the wonderful handling flour at 100% hydration, no salt or levain but including the home made red and white malts and VWG.  It really sucked up the water.  Once the autolyse and the levain were mixed with 30 seconds of slap and folds, e sprinkled the salt on top and let the dough rest for 20 minutes.

 

Then we did 10 minutes of slap and folds to develop the gluten. We were stunned that the dough never stuck to the marble counter.   It developed beautifully like it was a 72% hydration dough.  We let the dough rest for 15 minutes before gently stretching it out in a rectangle and incorporating the 22% bran mix on the first S&F.

 

On the 2nd set of S&F’s we incorporated the ground flax and sesame seeds.  This mix is quickly becoming our normal add in for bread like Toadies.  They aren’t as flavor enhancing as Toadies but they make a big difference.

 

Breakfast with our take of Aroma bread inspired by Karin and Maria.

 

After the 3rd set of S&F’s the add ins were well incorporated and evenly distributed.  We then did another 30 seconds of slap and folds to get the gluten back in shape and then allowed the dough to rest for 20 minutes.  We could have easily done a 100% hydration dough as this freshly milled  multi-grain flour loved the wet.

 

Surf amd turf - ceviche with smoked ribs, a nice sunset and Sylvia's inspired Key Lime Pie ,ade the 4th special.

We did a quick pre-shape into an oval and let the dough rest for 10 minutes before cutting off 90 g of dough from each end of the oval to make two snails with tails for the chacon design in the bottom of the basket.

 

It wasnlt all food for the 4th.  Lime Majito Jello Shots made as halves and then cut in quarters were a big hit too.

We bought a new basket for this bake which was just the right size and an oval shape.  We rice floured it but, since it is new, the dough will probably stick anyway.   We final shaped the remaining dough into an oval that we shaped and pulled tight before putting it on top for the snails with tails.

 

The basket was placed into a used trash can liner and put in the fridge for a 16 hour cold retard.  The next morning, after 4th of July festivities, we took the dough out the fridge for a 1 hour warm and 1 ½ hour final proof up before putting it into the 500 F mini oven with (2) of Sylvia’s steaming cups.

 

After 2 minutes off steam we turned the mini oven down to 450 F and continued to steam for another 13 minutes.  We removed the steaming cups and turned the mini down to 425 F, convection this time.  In another 15 minutes, rotating the bread every 5 minutes, it registered 205 F in the middle of the oval and was removed to a cooling rack.

 

It domed a little bit but browned well in the heat.  The snails with tails hardly cracked, not what we had expected.  So, it did look …..a little slow to Lucy who thinks slimy things should be kept far away from bread and cooked separately with a little hot sauce on the side.  Maybe 100% hydration is the right amount.  The crumb came out fairly open for this kind of bread even though it didn't spring much.  It was moist and glossy.....and just plain delicious.   This is a another one of those breads that instantly becomes a classic.   Thanks for the inspiration Phil.  Next time we will do it t 100% too.

Whole wheat top, spelt right and farro left - also small, medium and large grains as well as dark, medium and light color.

 

100% Whole; Spelt, Farro and Wheat Sourdough with Toadies, Flax & Sesame Seeds

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

10

0

0

10

2.05%

Whole Farro

6

10

20

36

7.38%

Whole Wheat

6

10

20

36

7.38%

Whole Spelt

6

10

20

36

7.38%

Water

18

30

30

78

15.98%

Total

46

60

90

196

40.16%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Flour

113

23.16%

 

 

 

Water

83

17.01%

 

 

 

Hydration

73.45%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

19.10%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Spelt

85

17.42%

 

 

 

WW

85

0.00%

 

 

 

Spelt

85

17.42%

 

 

 

Dough Flour

255

52.25%

 

 

 

 

 

 

 

 

 

Salt

10

2.05%

 

 

 

Water

255

52.25%

 

 

 

Dough Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Total Flour

488

100.00%

 

 

 

Water

458

93.85%

 

 

 

T. Dough Hydration

100.00%

 

 

 

 

% Whole Grain Flour

100.00%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds & Soaker

90.16%

 

 

 

 

Total Weight

1,026

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

White Malt

4

0.82%

 

 

 

Ground Flax & Sesame Seeds

50

10.25%

 

 

 

Red Malt

4

0.82%

 

 

 

VW Gluten

12

2.46%

 

 

 

Total

70

14.34%

 

 

 

 

 

 

 

 

 

Soaker

 

%

 

 

 

Whole Grain Spelt, Farro & WWMix

30

6.15%

 

 

 

Toadies

20

4.10%

 

 

 

Sifted Bran

70

14.34%

 

 

 

Water

120

24.59%

 

 

 

Total Soaker

240

49.18%

 

 

 

Comments

gmabaking's picture
gmabaking

of July menu! Not to mention breads, pies breakfast, sunset and everything in between. Lucy must have switched trash bags for you and provided you with an un-used one. If she is like my assistant used ones are treasures, not to be shared with the likes of us bakers.

My mini-oven comes home today so I will be ready to use my porch kitchen. I'm saving the refrigerator and the oven temperature variations that you used for the snails and tails.

Happy Baking

dabrownman's picture
dabrownman

some Mexican beans with beer and chicken stock and smoked pork neck bones and meat with a pickle juice and Dijon mustard potato salad with celery and dill seeds, red pepper, celery, 2 dill pickles and red onion with twice as much mayo as sour cream but only 3/4 cup total for 3 pounds of potato - lots of salt and papper.

The ceviche had lobster, 2 kinds of shrimp, diver and bay scallops, squid tentacles, crab, mussels, tilapia, Thai, Serrano and ancho chilies, poblano and chipotle pepper, Hot and mild smoked paprika, green onion, red onion, fresh chopped cilantro, and red pepper, 1 small diced tomato, a teaspoon of salt a little pepper and 1 part lemon juice to 2 parts lime juice - about a cup - let sit for 4 hours in the fridge in a tall container.  Just as good the 2nd day for a lunch over salad greens with a queso fresco topping.  Since it was the 4th, we did an extra luxurious ceviche for this great nations birthday! Tonight is left overs for dinner......

My used trash bags are  only used in the sense that they have covered many a dough while it rose in the fridge and on the counter.  It it's not food or a toy my apprentice isn't interested in it :-)  The 4th of July is her least favorite  holiday as she cowers at the sight and sound of fireworks - she is very afraid and pants like she is going to die.  Does the same thing on car rides since she only goes to the vet and the hair salon and she hates both.

You will love mini oven baking!  It puts crust on bread like no other oven except a WFO.  Glad you liked the post and we look forward to your next triple GMA post,

Happy baking

varda's picture
varda

and I like the tails.   Very cool.  -Varda

dabrownman's picture
dabrownman

was really upset that the Snails with Tails Chacon didn't lift, crack and separate like usual....It must be the 100% whole grains at work  Will put some YW in it net time to teach it a lesson :-)  100% hydration would have helped a lot too.  Haven't done snails with tails  as a design before and it is sad the Chacon gods were not willing to play today.  Oh well the sunset wad nice anyway,

Happy baking Varda!

Song Of The Baker's picture
Song Of The Baker

Dabrowny gets artistic with his loaves!  Nice crumb on that one.  Open and full of all kinds of yummy grains.

You have this ex-bartender astounded by the lime Mojito jello shots. Is that actually jello molded in a lime skin shell?? 

John

dabrownman's picture
dabrownman

and hallow out lime halves.  You need 3/4 of a cup for these treats.  Then fill them up with the lime, rum, gelatin and mint mix.  Let them set in the fridge and then cut the halves in half to make quarters.  Folks look at them and say - How did he do that!  Just like biting into a lime before a tequila shooter.  My daughter came up with it from somewhere and 21 year olds have a way with new twists to old drunks.  Her recipe made way more and then she made a separate large one for me to nurse.

The bread is great even if didnlt chacon as expected.  it was still open, soft and moist with that min oven small bistered crispy crust,. Nothing like whole grain breads.

Happy baking  Her is a shot or two for you.

 

 

Song Of The Baker's picture
Song Of The Baker

Genius.  Thanks for this!  I can picture many of these being consumed at Lake Havasu.

John

dabrownman's picture
dabrownman

and her boy friend just packed up the big jello shot i have been nibbling on to take to Roosevelt Lake today :-)  Old folks not invited  :-)

isand66's picture
isand66

im glad to see you found a good use for snails...I would rather eat my sneakers than a snail but your Snail bread looks fantastic.  I love the nice moist open crumb and your basket left a great looking impression.  Those ribs look as good as mine if not better.  Could use a few of these Jell-O shots about now :)

Glad you had a nice flavorful 4th of July.

Regards

Ian

dabrownman's picture
dabrownman

taken after 1 hour being smoked.  It still had 3 ours at 235 F with no smoke to go and then glazed in its own reduced juice mixed half and half with BBQ sauce.  Just had a grilled had a hot pepper jack and rib meat grilled cheese sandwich with this bread for dinner with an extra rib.  Had left over ceviche over avocado salad,  beans and potato salad with pickled eggplant and bread and butter pickles,  a  plum and a peach.  Hope you had a great 4th of July and have a great weekend baking!  Can't wait to see you next post.  I just ground the flour for the smoker :-)

isand66's picture
isand66

That's a meal fit for a king!  Lucy must have enjoyed it :).

I don't have time this weekend to smoke the flour so I will have to wait and see how yours comes out and try it next week or when I return from vacation.  We are going to Costa Rica July 15 for 7 nights.....can't wait.

Anyway, my 7 racks of ribs and one big brisket, pretzel rolls and hot dog buns turned out pretty good and everyone enjoyed them.

I'm working on a yeast water Ciabatta right now.  Hopefully will be able to bake it tomorrow or Monday.

Enjoy your weekend.

Ian

dabrownman's picture
dabrownman

meal of leftovers, except for the bread, could be so royal but it sure was!  It is great to splurge for holiday's,  I don't think i ave ever done 7 racks of ribs at once....had to be great and pretzel rolls are my favorite.   Make sure you open up a bank account while in Coast Rica.  Lots of expats living there now, especially after the real estate got so cheap there 3 years ago.  The food is fantastic especially the seafood. Not as cheap as it once was though - but what is?  Costa Rica remains one of the few countries that does not have an extradition treaty with the USA.  A great place for a winter home or hideaway if you do something bad enough for the US government to come after you :-)

You will have a great time there, the beaches are pristine.  It is summer time there now though so be prepared for the humid hot weather .  The beach with the breeze coming in is the place to be.  It is one of the few countries where you can see an Atlantic Ocean sunrise and then easily drive West to see a Pacific Ocean  sunset on the same day.

Have a safe trip!

SylviaH's picture
SylviaH

Added a nice touch to your bread basket pattern.  Ribs and pie...we almost had the same dinner for the 4th : )  The lovely, toasty bread was just the right touch your 4th feast.  Nicely done, with  beautiful sunset photos.

Sylvia 

dabrownman's picture
dabrownman

are perfect for the mini oven and because of them and the small space, the mini puts the best crust on bread!  This bread was no exception.  I can see why Janet makes so many 100% whole grain breads - just delicious.  The pie was great too - we had a lot of limey stuff for the 4th with the ceviche, pie and mojito jello shots - oddly no one got tired of lime and it is all gone now :-)  Normally we do hamburgers and hot dogs for the 4th so this was an unusual treat.  Here is another sunset for you from last night - with monsoon beginning we have clouds for the sun to set on fire again.

evonlim's picture
evonlim

clearly a great bake!! i appreciate a lot for your very precise detailed walk through of your procedures, not technically. made it so much easier to understand and inspired me to give it a go as well!!!

sunset key lime pie, sweet name and it is delicious looking. grilled brisket.. mmmm let me tell u, i never had a real homecoked american meal before. everything u prepared is just sublime!! hats off to you dabrownman :)

happy belated 4th of July

living it and loving it

evon

dabrownman's picture
dabrownman

I want folks to be able to see the pictures, read the post and be able to make the bread pretty easily - like a teaching tool.  They have to be pretty boring for people who have been baking for a long time :-)

I'm kind of jealous of your food variety in Malaysia.  With Malays, Indians and Chinese the 3 largest groups, my two favorite foods are well represented.  I can't think of a Malay dish off hand but I'm guessing it will be spicy hot - just the way we like it.  With Malays and Hindus being non pork eaters, you can still get great BBQ pork from the Chinese residents.  With your seafood bounty and local grown limes and lemons , ceviche should be a snap too.

I think you could easily replicate this 4th of July meal pretty easy - and you will like your high hydration whole grain bread to go with it!  Just don't woos out like I did and go for the 100% hydration. instead of my 90%  The fresh milled flours will soak it up no problem and it will feel like a 75% hydration dough.

With it monsoon, 110 F and 61 dew point it sure feels like Malaysia in the AZ deserts today!  At least you have the ocean nearby to cool off in.  Maybe it is time for some nasi lemak - heavy on the chilies and Sambal for this weather!

Happy baking Evon and good luck with your bake.