The Fresh Loaf

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YW SD Spelt and White Whole Wheat Miche

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dabrownman's picture
dabrownman

YW SD Spelt and White Whole Wheat Miche

To start out the New Year on a different foot, we decided to do a near white bread since the girls love them the most and we were out of them.  The other added benefit is that we got to use up the last of the panettone YW SD levain left over at the same time.  Lucy hate throwing away left overs.

 

We just threw this together without a recipe thinking 75% hydration would be about right for a bread that had 23% whole grain in it but, wouldn’t you know it, right out of the New Year’s Chute we really messed up the salt by throwing in 17 g instead of 12 for the 600 g of flour.

 

Luckily, Lucy caught it and we were able to up the flour and water to get the salt down to killing levels instead of immediate drop dead ones but only after the 2nd set of stretch and folds.  Thankfully we were going to do 4 of them so the last two were there to mix in the added dough.

 

This extra dough allowed us to call this a miche instead of a boule which was great as we bake so few of them and had to think what difference baking one was compared to a boule - longer times and lower temperatures were in order.

 

With the new foot forward we decided to mix up our usual methods.  The levain was left over from New Year’s Eve, 3 days old, in the fridge the whole time.  We didn’t do an one hour autolyse for the white flours as we usually would and just mixed everything together and let it sit for 20 minutes before starting a very short 1 minute slap and fold session to get everything thoroughly combined.

 

The 4 S&F’s were done 30 minutes apart where the gluten was developed very well and the dough was tighter than usual for 75% hydration white bread.   I thought maybe the Gold Medal AP flour I was using was thirstier than my usual store brand variety but I didn’t add any mire water even though Lucy said I would regret it later.

 

Once the slap and folds were done we let the dough sit on the counter for an hour to ferment before pre-shaping it into a round, final shaping and placing it in a basket inside a trash can liner to proof 40 minutes on the counter before being retarded for 8 hours.

 

The next morning we took it out of the fridge and let it warm up on the counter for 2 hours before baking.  We used two Pyrex pans full of lava rocks and half full of water for the mega steam.   We put the pans in the bottom of the oven when Big Old Betsy said she was at 550 F.  15 minutes later the dough was un-molded onto a parchment covered peel, slashed in a square and slid onto the bottom stone.

 

Two minutes later we turned the oven sown to 500 F and then two minutes after that we turned it down to 475 F where it stayed until the 15 minute mark.  Under steam the miche really sprang well, bloomed, blistered and puffed itself up very well nearly blowing its square top right off. 

T^his bread was perfect for sopping up the turkey green chili, chili from the bottom of the bowl.  Yummy!

We then removed the steam and turned the oven down to 425 F, convection this time and rotated the bread 90 degrees on the stone every 6minutes until the bread reach 205 F on the inside – about 25 minutes later or 40 minutes total baking time.  The bread browned well we let the crust crisp on the stone with the oven off and door ajar for 8 minutes before removing it to the cooling rack.

As we were getting ready to cut the miche, a package arrived from Max who sent 2 of Ian's batards all the way from Long Island!.  As you can see, his are no white breads and the the crusts are a deep mahagony color - just the way we like it.and they smell terrific too - a good sign!  Those three loaves make for one fine bread ensemble photo just beautiful and a tough to beat.  Can't wait to finish this post and cut them open to have a taste.  It is such fun to actually get to taste breads made by other Fresh Lofians and see how their flour combinations compare to your own . 

 

This is one fine looking miche with a very crunch crust when it came out of the oven.  Yeah, I know it only had 7% whole grains but that doesn’t include the WWW which is not a whole grain even though it says White Whole Wheat in the title.   The crumb came out not as open as we thought it would be and there was no sour as YW and SD combo breads tend to be neutral in taste.  The crumb was soft and moist and made a great bologna sandwich  for lunch.  Since the girls aren't big SD fans, they should like this bread a lot!  What a nice bread to start the New Year out on......Happy New Year to all.

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multigrain SD Starter

15

0

0

15

1.83%

Yeast Water

15

30

40

85

10.35%

Whole Rye

5

0

0

5

0.61%

AP

5

30

40

75

9.13%

Whole Spelt

5

0

0

5

0.61%

Total

45

60

40

185

12.17%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

Whole Multi-grain Flour

93

11.26%

 

 

 

Water

93

11.26%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

12.69%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

White Whole Wheat

51

6.21%

 

 

 

Whole Spelt

51

6.21%

 

 

 

AP

627

76.32%

 

 

 

Dough Flour

729

88.74%

 

 

 

 

 

 

 

 

 

Salt

17

2.07%

 

 

 

Water

527

64.15%

 

 

 

Dough Hydration

72.29%

 

 

 

 

 

 

 

 

 

 

Total Flour

822

100.00%

 

 

 

Water

620

75.41%

 

 

 

T. Dough Hydration

75.41%

 

 

 

 

% Whole Grain

23.72%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,458

 

 

 

 

 

New Year's Day Dinner - Shrimp Kabobs

Comments

Floydm's picture
Floydm

Looks great, brownman, and actually quite similar to something I have fermenting right now.  Mind if I feature this for a bit?

dabrownman's picture
dabrownman

Happy New Year to you and yours.

isand66's picture
isand66

Way too go Lucy!  That crumb looks just right too!

dabrownman's picture
dabrownman

will cut into your breads for a taste.  Thanks again Ian.  Lucy is thrilled for the home page nod!

Bakingmadtoo's picture
Bakingmadtoo

That is another lovely looking loaf. I hope one day to be so consistent.

dabrownman's picture
dabrownman

We are having it with Mexican turkey green chili for dinner.  Great for sopping up those juices in the bottom of the bowl!  I'm the consistent level headed one - Lucy is a Floozy:-)

Happy New Year and Happy baking BMT

dmsnyder's picture
dmsnyder

Hope you didn't go into bran withdrawal! ;-)

David

dabrownman's picture
dabrownman

Not quite a heavy weight but punches like one:-)   I knew Ian was sending some whole grain breads so now the girls and guy are happy around here at the same time!  It doesn't have the full flavor of a SD 50% Multi grain but keeping the 3 girls happy is numero Uno around here.

After you swept 1,2,3 in 2012 in Lucy's Best Bread Bake for your SJSD, SFSD and Pugliesi. Lucy disqualified you from this years list so someone else could win in 2013:-)  She will let you back in the competition next year so let's see a great new formula from you for her to bake in 2014!

Glad you liked the bread and Happy New Year David. 

dmsnyder's picture
dmsnyder

When the apprentices make the rules!?

Well, give Lucy a big New Year's kiss for me. She's been very generous with her praise. Living up to her high expectations for another year will be quite a challenge.

David

isand66's picture
isand66

That's one fine way to start off the new year DA.  I love the crust on this one and I'm sure the crumb will not disappoint.

This will make some good sandwich bread and grilled toast as well.

I hope you received Max's gift by now and I'm anxious to know what you think of the flavors.  Update: Okay, I see you received it in one piece.  I hope you and Lucy enjoy and think of us in the 0 degree weather we are having tonight, not to mention the foot of snow we were blessed with.

Happy Baking.

Ian

dabrownman's picture
dabrownman

and will get into high 30's tonight - so it is freezing cold here for us hampered with thin blood.  Still you guys are having a rough winter so far with no end in sight.  Lucy says there is another winter weather system heading you way in a couple of days and she is way better at predicting weather than baking bread as a Bread Baking Apprentice 2nd level.

I say hunker down, start a fire and bake some bread with Max.

 

isand66's picture
isand66

Max is hunkered down on my lap watching Luther season 3 and resting for tomorrow's crazy dough mix I'm concocting.

Stay warm and have some hot cocoa!

breadsong's picture
breadsong

Hi dabrownman,
Lucy and Big Old Betsy make a fine team - that's a lovely miche, in fine company with Ian's two beautiful loaves!
:^) breadsong

dabrownman's picture
dabrownman

if she has half a mind to.  Couldn't resist taking a picture of those 3 fine breads.  They look good together and taste good separate;y.  Glad you like the post and bread breadsong!

Happy New Year to you and yours...

Song Of The Baker's picture
Song Of The Baker

Fresh off the top notch sourdough boat in San Fran, I must say your SD loaf is bang on.  I noticed the photo on the feature page and immediately clicked on it...of course it's yours!

Even though I had my year quota of SD in one week, I would gladly go for another slice of this one...Yummy.

John

dabrownman's picture
dabrownman

was a YW / SD combo levain there wasn't much sour but it sure looked good and the girls loved it.   For those that don't like sour this one is the one for them.  After pizza last night, we will be having pasta with the left over sauce tonight and this bread will be the base of some fine bruschetta as my daughter got me a mixed bag of a half dozen balsamic and olive oils from Alfnoso's in Tucson for Chistmaka.

Glad you liked this bread John and

Happy Baking now that you are home, safe and sound from your SF trip.

Foodzeit's picture
Foodzeit

baking in 2014, looking forward for more great bread and food pictures from you, especially if you cook a chili :). But I am really curious on the green chili turkey...

dabrownman's picture
dabrownman

also has reconstituted and strained dried red peppers (morita, pasilla, negro,chipotle and arbol for heat) in it along with 3  tomatillos that are halved and browned with the 2 white onions.  Then garlic and the fresh green chilies (poblano, Serrano, jalapeno, Hatch) go in.  Mexican spices of bay, cumin, coriander, Mexican oregano and epizote are bloomed with the veggies. An Amber Dos XX beer goes in with the 4 C  of home made turkey stock and the reconstituted red chilies.  I used left over turkey stuffing to thicken the chili instead of masa.  It all has to simmer for a couple of hours to let the flavors come together and then the roasted turkey goes in, about a pound and a half, and a can of white beans or home made pinto beans to simmer for another half hour .    It is a lot of work for a chili but well worth the effort - it's all in the home made stock.  You can sub chicken and chicken stock to make it more convemient but mot as tasty.

Happy Baking FZ in 2014

Foodzeit's picture
Foodzeit

not too much time and effort. It's like making your home made puff pastry, it's a pain to make and so heavenly when you eat it. 

And I know that a good chili has to take some time and your recipe sounds awesome. I imagine I can use some lime juice to freshen it up and I also could add some achiote paste to the basic recipe. I never thought of making a chili with turkey or chicken but I definitely will give it a try, even I don't have that many different sorts of chili as you do.

In this case it's happy cooking first...

dabrownman's picture
dabrownman

The garnish is lime juice, Mexican creama, cilantro and green onion to, as you say, freshen it up.  Also, forgot to mention, since this is a green chili, I only use half the red chili made from the dried rehydrated red chilies and use the rest of it for red sauce that always follows the next day.  I only had a half tsp of dried achiote powder left to put in but it really makes for a deeper more authentic flavor and the paste is better.  I make it different every time I make it so having all the chilies is not a problem.

We also make a fish version along the lines of Thai Green Curry Seafood by subbing in fish stock, sea bass, talapia or other white fish, scallops, cuttle fish, squid and shrimp.  That version isn't cooked nearly as long once the fish stock goes in, an hour, and then when the fish goes in only 3 minutes or so until just done,  Everything else is the same - garnishes too. 

Are you sure you're not a Brownman!  It is always nice to meet another chili head.

Foodzeit's picture
Foodzeit

A brownman. And I also have not always been a chili head. I had to get used to it. I remember when I visited my wife’s country for the first time and ate some REAL HOT chili; the tears were rolling down my cheeks. Since then a few years went by and I am a converted. Seriously, I had to learn the hard way that every good food can be improved by putting some chili in it. Now I am addicted and I try to mix chili in everything. Recently I tried to make chili marmalade, wasabi bread and I won’t stop there for sure. I use red, yellow, green, big, small, round and long stretched chills, Korean chili paste, ; whatever I can get my hand on. I love cooking chili’s Thai style, Indian style, Chinese style, Sri Lanka style, Japanese style (even if it’s a bit mild for our taste), Indonesian style, Mexican style and styles that cannot be found in any cooking book. I am doing a fairly mouthwatering fusion style chili chicken meat balls that I invented together under the supervision of my better half.

Talking about all of these I really got the taste for some exceptional chili, I think I will cook some chili tomorrow (I always wanted to try and recreate Heston Blumenthal's chili con carne, a mammoth project but I guess it’s going to be well worth it).

dabrownman's picture
dabrownman

of our Minneola Marmalade with  Serrano Chilies and instead of using butter to hold the foam down we used Hot Korean Chili Oil..  Very tasty.

We got the Hot and Numb Powder some time ago to make some kind of bread but just haven't gotten around to it  - maybe a bao with some hot Szechuan BBQ filling.....

Hot Chilies Rule!

Foodzeit's picture
Foodzeit

does look awesome. Yeah hot chili rules. A baozi with mouth numbing szechuan or hunan style chili inside sounds like an awesome idea indeed. Looking forward to see the bread here :) 

Mebake's picture
Mebake

Oh these blisters are so elusive to me. lovely bread, soup, and kebab.

 

dabrownman's picture
dabrownman

New Year in right Khalid, the food was tasty but the blisters are still a mystery  As soon as I think i know what causes them,  they refuse to show up.  You would think our bread knowledge science would be better after thousands of years :-)

Glad you like the post and Happy Baking in 2014!

Darwin's picture
Darwin

More beautiful loaves Mr Brown  :)   I really like everything about them, maybe it is time for you and Lucy to open a shop.

dabrownman's picture
dabrownman

Maricopa County to follow the state law that allows cottage businesses so we can bake and make other things out of the house for sale.  Maricopa County is the only one on the state that doesn't allow it due to existing businesses buying off the County officials so that no cottage competition can surface.  We should know by February if the crooks and criminals will still reign supreme in the county.

I'm glad you think the bread is good enough to be sold, even though 2/3rds of it is Ian's.  If I started   business out of retirement my wife would have a cow maybe twin cows :-)

Happy baking!

Daniel loves bread's picture
Daniel loves bread

I am new to baking and have no idea how to follow the instructions posted to make this bread for my wife's 50th birthday. Can someone please translate? Thanks so much.

 

dabrownman's picture
dabrownman

baking I suppose we need to start with a few questions.  Do you have a sourdoiugh starter andyeaast water starter established and ready to go?  These each take at least 2 weeks to get the cultures established and active.  If not, then you could make this bread a non sourdough one  with a packet of commercial yeast, 50 g each of whole rye, whole spelt and whole wheat flours, 600 g of all purpose flour, 560 g of water and 15 g of salt.

Just mix it all up and kneed for 2 minutes.  Let sit at room temperature in a plastic covered oiled bowl for 30 minutes.  Then stretch the dough out and fold it over from the four compass points and put it back in the bowl for 30 more minutes.  Do these stretch and folds 4 times.  Then let the dough rest for 30 minutes.  Shap the dough into a ball using strech and folds.   Then stretch the skin tight by dragging the ball across the counter with two hands.  Place the ball seam side up in a cloth lined bowl where the cloth is dusted with rice flour so the ball doesn't stick to it later.

Let this rise to not quite double in volume - maybe an hour and half or so depending on how hot your kitchen is but watch the dough not the clock.  Overturn the dough onto parchment paper on a peel or cutting board.  Score with a paring knife and slide the parchment papernd bread into a preheated 475 F oven on a baking stone with a pan of boiling water in the bottom of the oven.  If you don't have a stone, just put two jelly roll pans together and turn them upside down on the oven rack in the middle of the oven.

After 12 minutes of baking remove the pan of water and turn the oven down to 450 F Convection this time if youhave a convection oven and bake for another 10 minutes or so until the crust is brown and the  internal temperature of the bread in the middle tests 205 F with an instant read thermometer - then remove to a cooling rack and let cool completely before slicing - at least 2 hours.

It won't be exactly the same but close enough - good luck and

Happy baking