The Fresh Loaf

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YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

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dabrownman's picture
dabrownman

YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

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%

 

 

 

  

Comments

isand66's picture
isand66

Can't wait to see the inside on this one!  I love everything about it so far so I'm sure the crumb and flavor will be spot on. 

Oh, and your plates of food look amazing as always.

Have a great weekend DA....you're off to a great start with this bake and your last.

Ian

dabrownman's picture
dabrownman

that we will make again and again,  Very tasty the prefect bread for smoked meats and lunch sandwiches.  Every once in while all the planets line up.  I'm pretty sure Eric would like this bread - even though it's not hsi Favorite,  Here is the sandwich before it was a sandwich.

Just finished the Slap and folds for the last bread of the weekend  A YW only bread what is completely white and 72% Hydration.  Canlt remember the last timeI makean all while bread - probabluy never.  Akiko's post got me to make it for croutons for the stuffing.  Might make it into 2 baguettes so Lucy can practice her 2 pawed, eyes closed, backhand,ninja slashing technique,  You want to be in the other room once she puts on the blindfold.

Happy baking Ian!

isand66's picture
isand66

Looks like a perfect combo.  That crumb did not disappoint.  Great bake DA.

Happy Baking to you too.

Ian

annie the chef's picture
annie the chef

Although I do enormously enjoy eating multigrain breads and other fruit and nut breads. I am never fond of making dough with those chunky add-ins. It hurts when the chunky bits start poking through the dough after streching-folding and shaping although I was extremely gentle.

Your multigrain loaves look fantastic. What agreat way to remember a great baker here.

Thank you for sharing your bake.

Annie

dabrownman's picture
dabrownman

for helping others improve their bread skills.  We also stole some stuff from his pastrami cure when I thought my recipe was lost forever.   Fresh Lofians miss him.

This one is the best we have managed for what we would call 'Lucy's Favorite Sorta Havy Duty Tzitzel' 

I don't worry about the seeds at all.  They berries are scalded for 25minutes and then soak in their water for 24 hous in the fridge,  They are as soft as Ian's 5 kitten apprentices and really hard caraway seeds i chop to medium chunk in the coffee grinder. No worries about the chunks - they have been tamed.

Glad you like the post Annie and Happy baking,

golgi70's picture
golgi70

This one looks stellar.  But wheres the crumb photo?  I read and look at the great photos just waiting to see the inside of this and nothing.  Come on dab.  You can't do that.  

Nice Bake

Josh

dabrownman's picture
dabrownman

up Josh.  The crumb is wonderfully open soft and moist.  Crust and crumb are just delicious.  Can't stop eating this bread - maybe it is the pastrami :-)

You would like this one Josh and perfect, using YW and SD  for a same day bake, no retard,  in a real bakery.  This one would fly off the shelves.  If made into a Chacon it would be a stunner that tastes as good as it looks.

Happy baking Josh!

gmabaking's picture
gmabaking

and one that I'm sure Eric knows about and smiled when you remembered him. What a treasure it is to come to know, and learn from, so many creative and interesting people through this forum.

The bread is beautiful in form and content, can imagine the aroma was wonderful. Poor Lucy will need a vacation after watching over and advising you on this weekend's bakes. She sent paw-mail to my faithful assistant Gretchen, and I think she, Lucy and Max are planning a vacation to some warm island where there is no flour and no bread to be baked. No, they are much too worried about what we would do in their absence to ever leave....right?

Good luck with your adventures in baking this weekend. Looking forward to seeing your great results!

Barbra

dabrownman's picture
dabrownman

put their islands getaway on your credit card I won't mind missing the the 4 footed cutie under my feet in the kitchen so much :-)

To be honest, I think about Eric all the time.   When ever i start doing slap and folds and singing the blues he comes to mind just about the time Lucy starts howling along!  You tell Gretchen she deserves a Sylvia dog bone treat!  Lucy loves them more than chopped liver or even pate  - but SDB's are better for her too.

One more bread to go and then no baking till next Friday - even got a huge batch of turkey, chicken and pork stock done today- though for the army coming over for Thanksgiving.  Can't wait to hear what they think about this bread, yesterdays other bake, pastrami, cheese and the pate plate!

Glad you liked the post Barbra and

Happy Thanksgiving

Mebake's picture
Mebake

What a great profile on such a whole grain bread! you've outdone yourself with this one, DA.

Nice job.

-khalid

dabrownman's picture
dabrownman

Khalid.  Lucy thought you would like this one.  Very tasty and very healthy. Glad you like it.

Can't wait to see your next bake!

happy baking.

Foodzeit's picture
Foodzeit

admit I rested a while longer on those quesidilla shots, before i was able to continue looking at those great shots of your wonderful bread. Another successful bake, Lucy must be happy and you gave me inspiration. I have to check out a recipe to make those quesidilla shells as now I feel as I got to make some for myself, pretty soon :)

dabrownman's picture
dabrownman

flour or corn tortillas is a real treat and so much better than store bought.  I published my favorite corn tortilla recipe with, of all things, tamale corn masa from Mule Shoe, TX and Swiss chard to put an international twist on things.   I don't think Lucy has published her favorite flour tortilla recipe but if you want it I will have her do so which includes LaFama flour from Mexico - 13.3 % protein - makes great tortillas. 

I'm glad you liked the cheese crisps and the taco FZ.  Some of my favorites.    Glad you liked the bread too!

Happy baking FZ.   

Foodzeit's picture
Foodzeit

search for it and definitely make my own ones. I miss Mexican food. Problem, we ain't got any avocados here (means we got them but don't even ask for how much they're selling it per piece :( ), the rest I can get no problem. So it will be without guacamole but that's ok with me. I could make my (in)famous cochinita pibil. I think the dinner plan for the week end is already planned, thanks to your inspiration

dabrownman's picture
dabrownman

put spiced up and sauced, cochinita pibil in tamales ......which are on the make this week list..... but I'm using smoked spiced sauced pork instead.  Avocados are 5 for dollar here this week so we are splurging on them again - odd how the price of the same thing can be so different depending on where you are.

Happy baking