The Fresh Loaf

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St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

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dabrownman's picture
dabrownman

St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

This year we decided to update our Ballymaloe 100% whole wheat bake from last year by including a 100 % white shamrock on top of the 100 % whole wheat base.  We cut the scald by 25% and used Young’s Double Chocolate Stout for the liquid in the while wheat portion.

  

I know what you are saying and I jumped on Lucy for not using Guinness instead of an English stout but she was ready for me.  The YW white bread, that used the soaker liquid from the wheat berry scald, has chocolate covered pepitas in the mix as its add in and Guinness doesn’t come in a double chocolate flavor and chocolate was the uniting thread in this 100% whole grain brown and 100% white bread.

 

The SD version had a 2 stage 6 hour levain build and the YW version had a 1 stage 12 hour build where it was stirred down at the 4 and 8 hour marks.  All the leavin building was done on the heating pad at 82 F.  Both the SD 66% hydration seed and the YW came out of the fridge with the SD in there a week and the YW in there at least a month.  Once both 100% hydration levains had doubled they went in the fridge for 24 hours.

 

Both of the dough went though the same process, autolyse (no salt or levain) of 3 hours for the WW and 1 hour for the YW version.  Once the salt and levain were added we did (2) sets of slap and folds of 5 and 1 minutes for both and then 3 sets of S&F’s on 20 minute intervals.  Both deveoped gluten well.

 

The add ins were incorporated on the first set of S&F’s and they were evenly distributed by the end of the third set.  Since the kitchen was 76-78 F during most of the hand work, we didn’t get out the heating pad to keep the dough warm.

 

We found a hot cross bun in the freezer this morning and made it into a shamrock for breakfast.  It has been in the freezer for almost a year and it tasted just as good as the original - amazing!

We shaped the YW white dough into a circle and then used the dough knife to cut it into the shape of a 4 petal shamrock with a stem and tried to place it in the bottom of the basket but it just wouldn’t go in as a shamrock and looked like a misshapen round alien thing instead.

 

If we would have shaped each petal separately and placed them that way, like we normally do,  it would have been way easier and actually looked like a shamrock in the end – so don’t do like we did so you don’t have to slash a shamrock on the top of the bread before baking like we did – which turned out to be another fiasco.

 

The much larger WW SD brown portion was air shaped into a huge bialy and placed on top of the white blob in the basket.  At this point, the dough was retarded for 12 hours in the fridge.

 

At the 12 hour mark we removed the dough from the fridge to warm on the counter as we pre-heated Big Old Betsy to 550 F.   Once BOB was at 550 F we placed 2 of Sylvia’s steaming pans and one large pan of steaming lava rocks in the bottom of the oven and let them get to billowing steam speed which took 15 more minute allowing the 2 lagging stones to get to get to 550 F too.

 

Weun-molded he dough onto parchment on a  peel, crudely scored a shamrock on the white portion of the dough and slid it into the oven for a 15 minute steam at 475 F.   We then took out the steam and baked the bread at 425 F  for 25 more minutes until the inside hit 205 F.

 

It sprang and bloomed pretty well under the steam and heat and browned up boldly too.  The white YW shamrock portion also got some blisters as we hoped it would to set itself apart from the WW brown part,which had small blisters - quite a contrast..  It smelled wonderful as it baked.  We will wait on the crumb shots until after lunch.

The crumb for the 100% WW SD portion was as open as one could expect and the crumb for the YW white portion was not as open as it could have been if we didn't overwork it so much getting it shaped and plopping it in the basket and then trying to make it look like a shamrock:-)  Both were tasty, especially the SD WW portion but the chocolate Pumpkin seeds were a treat too.

How did that smoked chicken and ribs get in there?

The crumb was soft, glossy and moist while the crust stayed a little bit crisp as it cooled.  It sure ended up being a nice looking bread on the inside and out and Lucy is especially happy the shamrock scoring came though, to sort of actually look like one,  if you are half blind!  This bread should hold up well against the corned beef and cabbage to served on St Patrick's Day the world over.

This bread cost $4.25 cents to make, including electricity, but $2 of that was the double chocolate stout:-)  In contrast, our normal white SD bread, weighing in at pound and half baked, comes in at 99 cents a loaf.

SD Brown Bread with WW Scald & Double Chocolate Stout

 

 

 

 

 

 

 

 

 

SD Starter

Build 1

Build 2

Total

%

RyeSD Starter

15

0

15

3.02%

Whole Wheat

30

60

90

22.50%

Water

30

60

90

22.50%

Total

75

120

195

48.75%

 

 

 

 

 

SD Levain Totals

 

%

 

 

Flour

97.5

24.38%

 

 

Water

97.5

24.38%

 

 

Hydration

100.00%

 

 

 

Levain % of Total

18.16%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

Whole Wheat

400

100.00%

 

 

 

 

 

 

 

Salt

8

2.00%

 

 

Double Chocolaate Stout

334

83.50%

 

 

Dough Hydration

83.50%

 

 

 

 

 

 

 

 

Total Flour

497.5

 

 

 

D. Chocolate Stout & SD Starter Water

431.5

 

 

 

T. Dough Hydration with Starter

86.73%

 

 

 

Whole Grain %

101.21%

 

 

 

 

 

 

 

 

Hydration w/ Adds

85.65%

 

 

 

Total Weight

1,074

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

Red Rye Malt

3

0.75%

 

 

White Rye Malt

3

0.75%

 

 

VW Gluten

12

3.00%

 

 

Ground Sesame & Flax seeds

24

6.00%

 

 

Molasses

20

5.00%

 

 

Total

62

15.50%

 

 

 

 

 

 

 

Scald

 

%

 

 

WW Berries

75

18.75%

 

 

 

White YW Shamrock

 

 

 

 

 

SD Starter

Build 1

%

AP

82

32.80%

Yeast Water

82

32.80%

Total

164

65.60%

Levain % of Total

26.07%

 

 

 

 

Dough Flour

 

%

AP

250

100.00%

 

 

 

Salt

5

2.00%

Wheat Soaker Water

160

64.00%

Dough Hydration

64.00%

 

 

 

 

Total Flour

332

 

Wheat Soaker Water

242

 

T. Dough Hydration wih Starter

72.89%

 

Total Weight

629

 

 

 

 

Chocolate Pepitas

50

20.00%

 Lucy was pretty tuckered out after this one but she looks satisfied that it turned out all right in the end.  Happy St Patrick's Day to all.

Comments

isand66's picture
isand66

Can't wait to see the crumb shot DA.  The crust looks fantastic even if the shamrock was a bit hard to distinguish.

I bet this one is going to taste great as well.

Lucy looks as tired as I am chasing Lexie around all week.  Max needs to come visit so he can get a rest from the hyperactive puppy!

Happy St. Paddy's day!

Ian

dabrownman's picture
dabrownman

and is the best 100% WW we have managed but the chocolate beer doesn't come though as much as we though it would.  Sour and full of flavor it is though.  The YW white portion pops with the chocolate covered pepitas and the contrast in one bread reminds me of Eric's Chacon with challah and Eric's Favorite Rye in one bread.  Next year we will know what to do for a proper shamrock:-) 

Happy baking Ian

CeciC's picture
CeciC

Love your chocolate!!!  the white buns look really good

 

dabrownman's picture
dabrownman

was almost a year old!  from this bake http://www.thefreshloaf.com/node/32874/hot-cross-buns-25-whole-grain  It was still perfectly delicious

The chocolate pepita in the YW white bread is a real treat when you bite into one.  Glad you like the bread CeciC.

Are you joining in the St Paddy's Day challenge?

Happy baking

 

bakingbadly's picture
bakingbadly

Happy St. Paddy's! 

The shamrock is a clever idea, sparks many of my own. All in all, the bread looks scrumptious, as well as the smoked chicken and ribs. MMMM!!!

Jolly bakings, Dab.

Zita

dabrownman's picture
dabrownman

brain for new bread ideas and also glad that you like the bread and smoked meats.  Smoking corned beef is a regular thing around here for St Padddy's Day:-)  Happy baking Zita and good luck with your bakery.

evonlim's picture
evonlim

hello!! you have been busy as usual and getting very creative too. beautiful bread. Lucy is looking well. never try chocolate stout before.. must be good.

 

 

dabrownman's picture
dabrownman

your next bake posted.  You would like the beer and the bread.  The chocolate in the stout sort of disappears in the SD  dark bread but the chocolate pumpkin seeds in the whit YW bread really do come through it its place,

Hope all goes well with you and yours Evon and 

Happy Baking