The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sd

  • Pin It
dabrownman's picture
dabrownman

Just ate this one plain before the apprentice could get at it.

When we baked our version of hanseata's ungodly, great and wonderful bread, we said at the time that it was the best bread we have ever baked or tasted here:

http://www.thefreshloaf.com/node/28806/hanseata%E2%80%99s-wild-rice-sd-w-yeast-water-multi-seeds-prunes-beer-and-sprouts

 We were not exaggerating more than usual and we still feel this way.  We finally got to the other half of this huge loaf that we froze right after it had cooled after coming out of the oven.  We actually cut this half in half, knowing how good it was,  and still have a 1/4 loaf of this fine bread in the freezer. - and you don't - but you should!

with DaCarrrot and DaMinnieMarm jams.

Love grilled pak choy sum and Mexican grey squash with a fine pork sandwich.

My apprentice decided to feature this bread again with its various uses we have put it too since defrosting it rather than throw it in with the other breads we have been eating for lunch this past month.  They will be shown separately.

That's some aged cheddar there without any writing.

You just have to make hanseata's bread one time and you will be forever hooked and adding it to your top 5 favorite list that has 15 breads on it :-)

Feta, aged cheddar and brie, with a little dijon mustard, make for a nice grilled cheese for lunch.

 

dabrownman's picture
dabrownman

After pinching off 100g of this combo; Yeast Water and Joe Ortiz’s Cumin, WW Sourdough starter for the donuts and English muffins this past Sunday, we used the remaining 230g of combo starter to make some semolina, durum atta and white whole wheat based herbed bialy’s that had a filling of home made chorizo, caramelized onions, 4 cheeses; brie, aged cheddar, pepper jack and pecorino cheese. The herbs were basil and cilantro.

What a beauty with the cilantro sprinkled on top.

The previous YW bialy’s we made here:

http://www.thefreshloaf.com/node/27712/yeast-water-rye-ww-garlic-chive-onion-cheese-and-chorizo-bialy%E2%80%99s

where we used YW only for the levain, used much lower % of whole grains and only used a small amount of pepper jack cheese with the only herb being a garlic chive in the dough. The best thing about the old bake was the unbelievable open crumb. Everything else about the new bake turned out better than the old one.

Chorizo and onion mix before caramelizing.

This bake built on the previous one without autolyse, but we gussied it up and baked it with Sylvia’s steam this time while making it a totally hand made dough. Because of the steam and50 Flower temperature, the bake took longer than the previous one that was 10 minute long. This one took 5 min of steam and then 10 more minutes to finish.

These bialys were just delicious with a slight SD tang that we hope will develop over the next 24 hours. We continue to be impressed with the JoeOrtizSDstarter and when mixed with the YW created a nice, light, open crumb and a crust that was thin and chewy. The filling was built up from the bottom starting with fresh basil a cube of double creme and a cube of Alpine Lace Swiss, then a tablespoon or so of the chorizo and caramelized onion mix, with 4 cubes of cheese on top (2 cubes of pepper jack, 1 cube of pecorino and a cube of aged, super sharp cheddar.

Before proofing.

The Method

was straight forward. The combo YW SD was built up over (2) 3 hour builds and (1) 2 hour build and then it was refrigerated for 72 hours. But there was no need to refrigerate it other than to fit my scedule

The chorizo and onions were sautéed until caramelized and refrigerated until needed.

Spooned and docked after proofing.

After warming up, the levain was mixed with the dough water to break it up and the salt, flour, dried potato flakes, barley malt, molasses and butter were added to the mix. After combining by hand, the dough was emptied out to a slightly floured surface and kneaded by hand for 5 minutes. It was fully developed and the dough rebounded immediately when two fingers were poked into the dough. The dough was rested for 20 minutes and then 2 sets of 4 S & F’s each were done on 15 minute intervals. The dough was then allowed to ferment for 1 ½ hours until it had nearly doubled.

Sylvia's Steam in the microwave heating up.

The dough was divided into (10) roughly 100g pieces and hand formed into tight balls. These balls were rested for 10 minutes and then formed into little pizza shapes by picking them up and hanging them in the vertical while pressing out the centers.

Mis en place for filling the unspooned and undocked bialys

These were placed on semolina sprinkled parchment paper on un-rimmed baking sheets. The centers were then pressed out again before covering with plastic wrap to proof for another hour. At the 30 minute proofing mark the oven was preheated to 500 F regular bake and Sylvia’s Steam was prepared in the microwave and placed in the bottom of the oven.

Basil and brie first then Alpine Lace went in too on this level but not shown for som reason..

After proofing, the centers of the bialys were then pressed out flat again with a wet spoon and the centers docked with a fork to keep them from puffing in the oven. Some basil leaves were placed in the bottom with a cube of brie and a cube of Alpine Lace Swiss, a tablespoon of chorizo was added and flattened out to fill the well and 2 cubes of pepper jack and 1 cube of each of aged cheddar and pecorino were placed on top.

Chorizo, and 3 more cheeses, pecorino in the middle, flanked by cheddar and pepperjack.

The bialys were placed onto the middle oven rack with the stone one very top rack and steam below. At 2 minutes the temperature was turned down to 450 F regular bake. At 5 minutes the steam was removed and the temperature turned down to 425 F convection this time as the bialys were rotated 180 degrees on the oven rack. At the 10 minute mark the bialys were rotated 180 degree again and at 15 minutes they were done and moved to cooling racks. The fresh chopped cilantro was then sprinkled on top

Before the cilantro went on.

The formula follows the pix’s.

Cut vertical with my daughter apprentice holding before scarfing.  She liked them!

Cut horizontal.  Not as open as the first YW only ones but these tasted so much better.  Will make them again.

SD & YW Semolina, Durrum Atta, WWW Bialy's w/ Caramelized Onion, Chorizo and 4 cheeses     
      
Mixed StarterBuild 1Build 2Build 3Total%
SD Starter2000203.48%
Yeast Water3500357.61%
S. White Wheat21170388.26%
Durum Atta16017337.17%
WWW01717347.39%
Water035357015.22%
Total Starter92696923050.00%
      
Starter     
Hydration100.00%    
Levain % of Total22.14%    
      
Dough Flour %   
Durum Atta10021.74%   
Bread Flour20043.48%   
White WW5010.87%   
Potato Flakes102.17%   
Semolina10021.74%   
Dough Flour460100.00%   
Salt91.96%   
Water26056.52%   
Dough Hydration56.52%    
      
Total Flour575    
Water - 340, YW -35375    
T. Dough Hydration65.22%    
Whole Grain %46.09%    
      
Hydration w/ Adds70.09%    
Total Weight1,039    
      
Add - Ins %   
Barley Malt204.35%   
Molasses204.35%   
Butter408.70%   
Total Add Ins8017.39%   

 

Apprentice takes a nice 105 F bake herself in the backyard oven.  Dumb Doxie !!!

 

 

 

 

dabrownman's picture
dabrownman

The last time we made English Muffins the kjknits way we took her SD version and added yeast water.  gmakaing made some for her grand daughter and also fried some as donuts!  What a great idea.  Her grand daughter really liked them and they disappeared fast.

Look at that color and the nice DO we got at the Estate Sale down the street.

When I told gmabaking I was doing another EM batch today and was going to fry some as donuts, I asked if she had glazed the donuts or put powdered sugar on them.   She said that they were gone too fast but thought that an apricot glaze would be nice.  Well, that sounded pretty good to me and a nice outlet for our home made apricot, nectarine and ginger jam.

The 100 g of combo YW and SD starter was pinched off a larger amount I was building for some WW Semolina bread.  It used  that nice Joe Ortiz cumin, WW SD starter and the now richly purple Apple, Minneola YW that has gone beautifully colored due to the addtion of fresh cherries inspired by Ian at isand66.  It matches my place mats which should be a requirement for any serious home baker - or possibly dumb luck :-) 

The starter was built with duram atta, whole soft white wheat and white whole wheat.  The muffin dough had 2 C of AP and 1/4 C of Duram Atta.  So these EM's were to be a healthy whole wheaty, semolina variety.  The rest of the recipe can be found at kjknits blog at http://www.thefreshloaf.com/node/3241/sourdough-english-muffins/  We love this EM recipe and it has turned out to be easily modified and versatile too.  Always very tasty no matter nhow my apprentice butcher's it.

The starter, flour and milk (I added 2 T more than the Cup of milk due to the extra 1/4 C durum atta in the dough flour) are allowed to sit out overnight for 8 hours.  In the morning the rest of the ingredients go in.  Then knead for 3-4  minutes and  roll them out 3/8" thick for cutting.  After cutting, place them on parchment paper dusted in semolina top and bottom and rest for 45 minutes covered in plastic.  The EM's are then dry fried in a 12" cast iron skillet.

We made 6 flat donut shapes by hand by using the bagel forming method of ball with afinger poked through it and then using two fingers opening the hole in a cirular motion.  Then we squished (another fine baking term) them flat.  Why we squished them flat I have no idea and it doesn't make much sense now, since they were going to puff up in the hot nearly smoking Crisco anyway.

These EM are explosive with the YW and baking soda working with that vigorous Ortiz SD starter.  We made the EM's larger diameter this time (same as Thomas) and increased the thickness a little to 5/16" thick.  Will make them 3/8" thick next time because, even though these babies really spring,  they still were only a little over an 1" high after cooling .  We made 11 EM's and 6 donuts instead of the 24 mini EM's made the last time.

The EM's came out as usual but were more tasty with the WW and semolina flours.  Not quite as open as the all AP flour ones, but still pretty good like Wofferman's in KC where I worked as a sack boy nearly 50 years ago.  Best job I ever had too.  The donuts were a hoot to make and fry up.  Fried them 1 at a time to save on the oil since we don't fry much around here except Crab Rangoon's,  Egg and Spring Rolls and a few other appetizers.  Will make some dry fried or baked bagel ones next time too.

The donuts fried up nice and brown and the spring on them was very good.  The crumb was very open, light and moist.  The crust was chewy just like a fried English muffin would be so, these donuts aren't like the cake or glazed donuts you are used to but they are tasty none the less.

We mixed some of our apricot, nectarine and ginger jam with some powdered suger and a T of milk to make the glaze for the donuts.   We dipped them twice to get an extra thick coat.  Butter and this tasty jam were have too's for the warm EM's.  Just delicious.  I personally had 3 of each for breakfast and can attest to their addictiveness!

Thanks to gmabaking for her great donut and glaze ideas for these fine EM's

.

dabrownman's picture
dabrownman

When I was in architectural school so long ago, way before 4 legged apprentices were allowed in the kitchen, one of my best friends, a fine designer, was of Creole decent from New Orleans - the heart of Creole Country.  Cajuns weren't well thought of in New Orleans and scarcely seen then.  His wife was and still is a Cajun from the bayou country around Lafayette - the heart of Cajun Country where Creoles were shunned and hard to find.  It’s not that they hated each other, after all they were both French based to the core, but it was a bit like thick oil and thin vinegar trying to make an emulsion without any duck fat.

Uncooked veggies and chorizo just added to the not very much roux.

Creoles were the upper crust of the French in Louisiana, the New Orleans Upper Crust merchants and the plantation owners who tried to emulate the aristocracy of France.  You can think of them as the perfectly scored ‘Paris Baguette French’ even though their blood was steeped in native American and to a greater extent the Blacks from Africa.

Smoked chicken and 2 smoked sausages - one pork, one chicken.

Cajuns on the other hand were also of French decent and mingled with native Americans more and Africans less but they also immigrated from Nova Scotia to LA instead of from France like the Creoles.  They were more rustic and country than their Creole cousins and weren't into imitating any kind of French aristocracy.  You can think of them as ‘Rustic Country French Sourdough Boules’.  The two things they could agree on was that they hated the English; with the Creoles and the Cajuns coming together to defeat the British in NO ending the war of 1812 after it had already ended on paper several week before and they liked the same kind of foods.  Even if they argued mightily over their slightly different preparation and ingredients of the same dishes it was still all gumbo in the end. 

The dark roasted chicken stock.

The Africans brought the spice, peppers and tomato to the Creoles and the Native Americans brought the crayfish to the Cajuns.  Both had that French sauce; roux, in their veins.   They say that the closer you get to NO the less tomato you will see.  This is totally incorrect.  Cajuns shun tomatoes and they weren't from anywhere around NO – the Creole heart where tomatoes are fine in just about anything.  You can always tell a Creole from a Cajun by noticing if they put tomatoes in the same dishes or not – because they make pretty much the same dishes otherwise - except for the little difference in the addition of file.  File as a spice is also Creole.  With Cajuns, file is totally optional and not required.  Cajuns also tend to put less onion, celery and green peppers in their dishes too.  Cajuns like 1 part onion, 1/2 part green pepper and 1/4 part celery.  Creoles want up to a full part of each.

Stock and beer hit the veggies and the roux.  

Needless to say, my married friends from LA were like night and day when it came to cooking authentic Creole and Cajun food from NO or the Bayous.  They both made every kind of sausage, gumbo, jambalaya, etouffee, French breads and other food treats linked directly to the French in LA be they Creole or Cajun.  Both sides claim to have invented and perfected these fine dishes but, in reality, they worked together to make these dishes world famous and world class.   All of these foods have many variations depending on who makes it and who they learned from and with mixed Creole and Cajun marriages…… anything is possible!

Meat hits the pan- it's nearly time to eat.

It was so much fun cooking with my LA friends because they would always argue over how much of what to put in or not to put in every delicious meal - what ever it was.  Both were equally fine cooks – just different.  What ever we cooked always had a 6 pack of beer consumed as we waited for the low and slow roux commonality to get that deep brick red.  Another 6 pack went down with the meal.

Served over white rice.

Etouffee is usually crayfish or shrimp, when mud bugs aren't available.  The bugs give Cajun’s their main claim to authenticity especially when made with a nice mud bug or shrimp stock - depending.  This etouffee version is smoked chicken, smoked; chicken and pork sausage.   It’s  based on a great smoked shrimp and sausage gumbo I had in KC a couple of weeks ago at one of the many BBQ joints KC is known for.

After dinner bike ride rudely interrupted by a pesky sunset.

The Brownman portion of this recipe is the Mexican; amber beer and spicy chorizo added with the veggies.   The recipe might at first seem to lean toward Cajun since no tomato is ever allowed – too sour.  Too much tomato will spoil any sofrito too.   But the file, spices, peppers and ratio of veggies is pure Creole through and through.   The Mexican influence is unmistakable too.  Us 3, the old friends and cooks, are all represented in this fine etouffee that I’m sure each of us would be proud to call our own.   But I’m certain, both of them would want to change it to better suit their Cajun or Creole tastes.  So, it is not theirs – it’s all mine.

The sunset got better a few minutes later.

I prefer it served over large French Rustic Country SD croutons just to make it more Cajun and even the Creole tilting playing field.  But this time it was served over the traditional rice.     Call it bad planning or possibly fear of too much French :-)

In tribute to the previous nights orange sunset, an orange breakfast of Stan Ginsberg's Bagels, Minneola Medium Caramelized  Marmalade and Cantaloupe.  A magnificent 24 hours of nostalgia, etouffee,  orange; sunsets and breakfasts the Cajun, Creole and Brownman way.  Wish you guys were here to enjoy it with me as I enjoyed our cooking together so long ago. 

I'm such a doofus for forgetting to post the recipe.  Where is that apprentice when you need her?

Smoked Chicken Sausage Etouffee

Ingredients

 1 pound smoked boneless chicken – your choice - we use thighs

½ pound each of smoked pork and chicken sausage

¼ pound chorizo

1 C water

2 C dark roasted chicken stock

1/8 cup grape seed oil + 1/8 C Butter for the Roux Or all oil if you want

2/3 cup flour

1 small onion - diced

2 stalks celery – diced

1 small green bell pepper – diced

1 amber beer - or less if you taste test to make sure it isn’t spoiled –Bohemia preferred

2 bay leaves

2 T Worcestershire sauce

2 T Creole seasoning – equal parts; salt, pepper, onion powder, garlic powder, dried oregano, dried thyme, smoked paprika, paprika, cayenne pepper - 1 T each for the roux and veggies.

2 T Creole seasoning for the chicken and sausages before smoking

½ tsp of Gumbo file - some say it is optional but it isn’t around here.

Tabasco sauce for individual serving heat if the Creole seasoning isn’t hot enough for you or others.

Salt and pepper to taste.

Serve over white rice with some buttered French SD bread to sop up anything left in your bowl.  We sometimes just make huge French SD croutons and serve the etouffee over them instead of rice – great for folks who don’t like rice but love SD..

Make the chicken stock ahead of time.  Etouffee deserves the very best stock.

Smoke the chicken, sausage and chicken sausage with the Creole seasoning . 

Heat oil and butter in large skillet until it is hot but not quite smoking.  Add the flou and 1 T of the Creole seasoning, turn down the heat to low and cook the roux while constantly stirring until a dark peanut butter color is achieved.  This is called a blond roux even though it will be a brick red and may take 20 minutes or more.  Add the vegetables, the chorizo and 1 T Creole seasoning and cook while constantly stirring for about 6-8 minutes until the vegetables soften and the roux gets darker.  Make sure not to burn anything.

Turn heat up to medium.  Add the beer and chicken stock, Worcestershire sauce and bay leaves. Cook while stirring until the mixture boils and thickens to correct consistency10-15 minutes.  Etouffee is a thicker sauce than Gumbo.   Add in the smoked meats and cook for about 2-3 minutes until the meat is just heated through.  The chicken should be chopped into ½" cubes and the sausages cut into ¼" thick coins. Have Tabasco ready for those who want more heat.   Serve over plain white rice or some kind of rustic French SD croutons Which is my preference.  For a more smoked flavor you can smoke the finished etouffee in the smoker too.

 If 3 Cajuns or Creoles are making etouffee you need about 12 additional beers while making it in order for them to have a good time and learn to get along while working hard on that roux that takes patience and low heat.

dabrownman's picture
dabrownman

For this bread you make your own starter using some WW flour, ground cumin, a tsp of milk and some water that is built up over 3-4 days.  sweetbird did a similar boule that shows how to make it here:

 http://www.thefreshloaf.com/node/27528/joe-ortiz-pain-de-campagne-wonderful

 After building the levain we only used 140 g for this loaf and stored the rest in the fridge after reducing the hydration.  We were making some diastatic and nondiastatic malt from sprouted WW and rye grain so we used some of the sprouts in this loaf too.

 We added the flour to the levain with the water and salt and mixed in the KA on speed 2 for 6 minutes. It was then rested in the bowl for 15 minutes.  (5) S & F’s were done every 15 minutes with the sprouts being incorporated during the last 2.

 After the stretch and folds were completed the dough was developed and rested for 1 ½ hours before shaping into a boule and placed in a rice floured basket.  The basket was placed in a plastic trash bag and allowed to proof until it had risen 80%.  At that point it was retarded in the fridge for 4 hours. 

 When removed from the fridge the boule was un-molded on some parchment on the top of the mini ovens broiler pan cover.  The mini oven was fired up to 500 F as Sylvia’s Steam was prepared in the microwave.

 When the oven was hot, the steam and now slashed boule went in the oven for 15 minutes of steam as the oven was turned down to 450 F after 4 minutes.  At the 15 minute mark the steam was remove the boule rotated 180 degrees and the oven was turned down to 425 F convection this time.  The bread was rotated every 5 minutes for 20 minutes until done – 35 minutes total.  The last 10 minutes the boule was turned upside down.  The oven was turned off and the door left ajar with the bread inside to crisp the skin for another 12 minutes.

 It baked up very well, nice and brown with a crispy crust.  The crumb was nice and open, moist and soft.  It is so cool to make a starter from scratch and bread in 4 days from start to finish.  Won't kow how it tastes until we get back home from our family trip.

Joe Ortiz sandwich is in the foreground.  Delicious bread with a slight tang from a 3-4 day old starter.  Amazing!

The formula follows

Joe Ortiz Pain de Champaign with Sprouts     
      
StarterBuild 1Build 2 Build 3Total%
WW75007518.75%
Water 65006516.25%
Total Starter1400014035.00%
      
Starter     
Hydration86.67%    
Levain % of Total16.81%    
      
Dough Flour %   
Bread flour20050.00%   
AP20050.00%   
Dough Flour400100.00%   
      
Salt82.00%   
Water26566.25%   
Dough Hydration66.25%    
      
Total Flour475    
Water330    
T. Dough Hydration69.47%    
Whole Grain %18.75%    
      
Hydration w/ Adds69.47%    
Total Weight833    
      
Multigrain Sprouts %   
WW102.50%   
Rye102.50%   
Total Sprouts205.00%   

 

 

dabrownman's picture
dabrownman

It has been several year's since bagels were on the bake list.  We always made them sourdough but after seeing that Stan published his bagels on TFL, we had to give them a go for the 4th of July. 

 

We used Stan's method but instead of using clear flour we used a host of multi-grain s and some sprouts.  The grains include dark rye, WW, Durum Atta, semolina, soft white wheat and Bread flour.  The starter was a sourdough and yeast water combo starter that had some Bulgar, AP and 6 grain cereal in it.

 

Since the whole grains were over 50%, much of it home ground, we upped Stan's hydration to 60% from 50% and hand kneaded it after mixing the levain with the dough and salt briefly in the KA .  We built the combo levain in 3 stages - first 2 stages were 4 hours each and the last stage 2 hours before being refrigerated overnight.   The YW was used to replace the commercial yeast in Stan's recipe.

When the levain came out of the fridge the next day, we autolysed the flour with the dough for 2 hours as the starter warmed up.  We hand kneaded the dough for 10 minutes after mixing in the KA for 3 minutes.  The 25 g of sprouts were added at the very end of kneeding.  The dough was then rested for 15 minutes to relax it before forming the bagels over the knuckles and rolling the seam.

We weighed out the dough in 102-103 g portions to end up with 12  nice sized bagels that ended up at 85 to 90 g (with seeds) when baked.  Stan's recipe doesn't call for any bulk ferment prior to or after forming the bagels or after retard either.  I guess they were supposed to only rise in the fridge.  The bagels are formed right after kneading and placed on parchment, covered in plastic and placed directly in the fridge for an overnight retard.

The bagels are then removed from the fridge the next morning and simmered in malted barley water for 1 minute, (30 seconds a side -mine floated right away) then dried slightly (we used a non terry cloth towel) before dipping them in the sesame, poppy, salt or combo toppings.  They go back on the parchment and directly into a 450 F oven preheated with steam in place for 8 minutes.  Then the steam is removed, the bagels turned over and baked for another 8 minutes.

I tested the baking with 4 bagels and found that, using 2 of Sylvia's steaming pans with towels and water, the bagels needed 10 minutes of steam then flipped without steam for 10 more minutes and then flipped again for 2 more minutes - 22 minutes in all instead of 16.  We made 4 sesame, 4 poppy and 4 combo black and white sesame with kosher salt.

The bagels didn't rise as much as we wanted even though they tasted very NY authentic and had fine chew just like they should.  These would be great bagels if allowed to proof in a trash can plastic liner at room temperature - possibly after simmering in the water.  Maybe someone would know the correct thing to do.  I read later that David Snyder lets his bulk ferment for an hour before forming and retarding. 

The formula follows immediately if not sooner.

SD & YW Multi-grain Bagels with Sprouts - Stan Ginsberg Method     
      
StarterBuild 1Build 2 Build 3Total%
SD Starter1500152.78%
Bulgar10100203.70%
6 Grain Cereal10100203.70%
WW15150305.56%
Semolina0020203.70%
Durum Atta20200407.41%
AP0020203.70%
Rye15150305.56%
YW 70,Water 707070014025.93%
Total Starter1551404033562.04%
      
Levain     
Hydration77.78%    
Levain % of Total27.64%    
      
Dough Flour %   
Dark Rye203.70%   
Whole Wheat203.70%   
Semolina509.26%   
Durum Atta509.26%   
Soft White Wheat15027.78%   
Bread Flour25046.30%   
Dough Flour540100.00%   
      
Salt101.85%   
Water29554.63%   
Dough Hydration54.63%    
      
Total Flour577.5    
Total Liquid442.5    
T. Dough Hydration76.62%    
Whole Grain %52.78%    
      
Hydration w/ Adds60.62%    
Total Weight1,230    
      
Add - Ins %   
Barley Malt152.78%   
VW Gluten101.85%   

Sprouts (Rye & WW)                          

Total

25

50

4.63%

9.26%

  

 

 

dabrownman's picture
dabrownman

With the 110 F days of summer upon us, all baking and most cooking is done out doors on the grill or in the mini oven moved outside.  It has been a while since we did pizza on the grill so out went the stone to preheat at 650 F.

The Semolina and Durum Atta really made this dough stand out.  My wife said it was the best pizza dough we have ever made at home.  The starter was a Yeast Water and SD combination starter that was added to the autolysed dough with the salt, rosemary. grated pecorino cheese and garlic.  The hydration was 72%.

After mixing with the KA on speed 2 for 8 minutes the dough was rested for 15 minutes and then 5 S & F's were done on an oiled surface and rested for 10 minutes in a plastic covered bowl in between.  The last S&F was done on a floured surface and then the dough was rested for 1 1/2 hours on the counter before being refrigerated for 4 hours.

2 1/2 hours before bake and pizza time, the dough was removed from the fridge and divided into one piece 400 grams (for 2 pizzas) and one 800 gram piece for the bread.  The bread was pre-shaped into a batard and then final shaped 10 minutes later an places into a rice floured cloth lined basket to proof. 

When ready to bake the bread was up ended onto parchment and the top of the broiler pan that came with it  It was then baked in the mini oven at 500 F with Sylvia's steaming method for it for 4 minutes and then the oven was turned down to 450 F for another 8 minutes.  At the 12 minute mark the steam was removed the bread rotated 180 degrees and then baked at 400 F convection this time.  Every 5 minutes the bread was rotated until done and the internal temperature was 205 F  - about 32 minutes total. 

It thought the pizza was terrific and I ate a whole one by myself - no problem and I never do that.  The crust was the difference. We had grilled some; eggplant and Mexican grey squash, some poblano / red peppers and yellow onions.  Other toppings included; sliced green martini olives, reconstituted shitake mushrooms, green onions,  pepperoni, basil  and home made hot Italian sausage.   Cheeses included mozzarella, Pecorino Romano and pepper jack.  The sauce was homemade and spicy just the way we like it.

The pizza dough was par baked for 3 minutes and then removed from the grill for a coating of Mojo de Ajo and the toppings befopre being placed back on the stone for 3 more minutes.  The crust came out thin and very, very crisp. 

The pizza was so good it overshadowed the bread which oddly tasted just like the pizza dough -  which was fantastic :-)  I see some nice sandwiches in the future and some fine tasting garlic bread that, when toasted, will be perfect for bruschetta.   Some lunch with this Italian bread salami, guacamole, chips, pico, carrot, celery, cherries, cantaloupe, corn, radish, pickle and tomato.  The formula follows the cheesecake photo that jumped in there again.

Semolina Bread & Pizza Dough    
     
SD & YW C ombo StarterBuild 1Build 2Total%
SD Starter150153.00%
AP904513527.00%
Yeast Water 50, Water9009018.00%
Total Starter1954524048.00%
     
Starter    
Hydration66.67%   
Levain % of Total27.00%   
     
Dough Flour %  
Dark Rye102.00%  
Whole Wheat153.00%  
Semolina10020.00%  
Durum Atta7515.00%  
Soft White Wheat10020.00%  
AP20040.00%  
Dough Flour500100.00%  
     
Salt102.00%  
Water37074.00%  
Dough Hydration74.00%   
     
Total Flour642.5   
Water467.5   
T. Dough Hydration72.76%   
Whole Grain %48.25%   
     
Hydration w/ Adds71.53%   
Total Weight1,185   
     
Add - Ins %  
VW Gluten51.00%  
Total51.00%  
     
1 Clove of Garlic, 1 tsp Dried Rosemary,    

1 T Mojo de Ajo, 1 T Sundried Tomato

1/2 C grated Pecorin Cheese

   

 

dabrownman's picture
dabrownman

We really like kjknits SD English muffins and have made them several times.  This time we decided to make them circles instead of irregular shapes cut with a dough scraper and we wanted to get some YW working in there too.

Still don't have a cutter so we used a plastic lid from a peanut butter jar.  It worked OK if a little small.  The recipe should make 12 large English muffins but we got 24.  The spring on these things is amazing so we rolled them about 3/16" thick to get about a 1" final height.

These were just delicious as usual they were small enough to eat like candy.  Toasted with butter and jam.... they made a for a fine, if short, breakfast.

Now how did that cheesecake get in there again?  Looks like it has an Oreo cookie crust.

dabrownman's picture
dabrownman

After the last white bread bake using the Pharaoh’s Mastaba, we went back to a 67% whole grain; rye and wheat bread with rye and wheat sprouts and a variety of add-ins and seeds including wheat germ, flax, coriander, pumpkin, hemp, rosemary, chia, cumin and red rye malt baked in another variation of the Chacon.

 The Chacon is quickly becoming a favorite bread shaping method.  It is a fun way to make bread with as many variations as one can conjure up and imagine.  This time we used a plain knotted roll in the middle of the basket and surrounded it with a plain two strand braid that was twisted (Twisted Sisters).  Then we added the remainder of the dough which contained all the add ins and sprouts as a disk to the top – which will become the bottom when tipped put of the basket.

This gave us a new but handsome boule shape that had no add-ins in the finish top and all the add-ins on the bottom.  It will be like having two different breads in each slice.

The Chacon came out of the basket easily and it slid into the mini oven, without slashing, just as well and onto my new ceramic tile / stone - which quickly broke when we threw water onit by accident before closing the door to steam.  No worries, the tile only cost 88 cents and I have 11 more of them.  In the back of the mini, we used Sylvia’s steaming method with a Pyrex 1 cup measure half full of water with dish rag in it.

 The stone worked well and the Chacon was very brown and crunchy when it came out of the oven and it smelled wonderful too.  The boule cracked at each twist of the sister and at the knot seams.  We just love the way the Chacon cracks almost exactly where we want it to and think it should instead of willy nilly.  

 The crumb shots and tasting will follow after the Chaon cools.  The formula and method follow the pix’s. 

 Method

The method was similar to our recent bakes with (3) - 4 hours each, 12 hour SD levain build.  This time it was not retarded overnight because we used some sliced onion in the build that made it smell more sour than normal.  The flours were autolysed with the wet and salt for 12 hours in the fridge too.  We have been adding the salt in with the autolyse recently and cannot tell any difference when we do it this way.  Forgetting to add the salt days are now over.

After soaking in water for 4 hours, we placed the seeds to be sprouted on 2 damp paper towels covered with another and wrapped in plastic on a plastic cutting board.  Half way through the 24 hour sprouting period, we re-dampened the top towel and covered it back up.  The seeds were sprouted in 24 hours. 

 We mixed the dough with the autolyse with the KA for 8 minutes on 2 and  2 minutes more on KA3.  The dough was then moved to an oiled, plastic covered bowl to rest for 15 minutes before doing 5 sets of S&F’s every 15 minutes on a floured work surface.  When the S&F’s were complete the dough was left to develop and ferment for 1 ½ hours before going into the fridge overnight for 8 hours.  In the morning the dough was allowed to come to room temperature over 1 ½ hours on the counter.

 The dough was then portioned into (3) 150 g pieces for the knotted roll and the 2 strand, ‘twisted sister’ braid.  In a rice floured basket the knotted roll went in first in the center, then the twisted sister went in around the knotted roll.  The remainder of the dough was flattened out gently and all the sprouts and add ins were incorporated.  Once the add ins were incorporated evenly, the remaining dough was shaped into a boule and allowed to rest for about 5 minutes until it had relaxed.

 It was then flattened into a disk the width of the basket and placed on top of the roll and braid to make the finished Chacon in 3 distinct sections.

 After a 2 hour proof it had passed the poke test and was ready for the mini oven stone and 12 minutes of steaming at 450 F regular bake.  The steam was then removed and the mini oven turned down to 425 F convection this time.  The Chacon was rotated 90 degrees every 5 minutes.

 After the 2nd rotation the oven was turned down to 400  F convection.  20 minutes after the steam was removed, the bread was done – 32 minutes total.  It was allowed to cool with the oven off and the door ajar for 10 more minutes before being moved to the cooling rack.

67% Whole Rye and Whole Wheat with Sprouts, Wheat Germ, Flax and Red Rye Malt.     
      
StarterBuild 1Build 2 Build 3Total%
SD Starter15100254.57%
Rye304007017.50%
WW00707017.50%
Water 40 4010.00%
Milk 3000307.50%
Total Starter75907023558.75%
      
Starter     
Hydration93.22%    
Levain % of Total25.59%    
      
Dough Flour %   
Dark Rye107.526.88%   
Potato Flakes102.50%   
Ground Flax Seed102.50%   
AP16541.25%   
WW107.526.88%   
Dough Flour400100.00%   
      
Salt82.00%   
Water33583.75%   
Dough Hydration83.75%    
      
Total Flour547.5    
Milk 30, Water 432.5472.5    
T. Dough Hydration86.30%    
Whole Grain %69.50%    
      
Hydration w/ Adds82.53%    
Total Weight1,153    
      
Add - Ins %   
Wheat Germ102.50%   
Red Rye Malt30.75%   
Hemp 20, Chia 10, Pumpkin 306015.00%   
VW Gluten123.00%   
Total8521.25%   
      
Multigrain Sprouts %   
WW205.00%   
Rye205.00%   
Total Sprouts4010.00%   
      
Coriander, Cumin & Rosemary30.75%   
dabrownman's picture
dabrownman

Found some Canadian durum attta in the Indian aisle at the Lee Lee’s Chinese grocery- real globalization at work.  The brand was Golden Temple.  The ‘atta’ makes this flour different than regular durum or semolina since it still has the bran in it.

 

 

We love the way the yellow durum flour softly colors the inside of white breads and gives the outside a rich brown hue.   This was more of a basic white bread with just a hint of rye and WW in the starter, levain build and dough at a total of 10%.  The durum makes up 47% of this bread with AP flour comes in at 43%.  The hydration was 73%.

 For some reason, probably because I froze it the week before,  the 33% each AP, rye and WW starter that we keep 80 grams of in the fridge, was weaker than normal so it was slow to build strength over the normal 12 hour, 3 stage, levain build.   Usually it is ready to go in 8 hours in the summer heat but it took a full 12 hours to double this time.  Maybe it didn’t like the white flour diet it hardly ever sees too.

Preheating and Sylvia’s steaming method went well but the dough stuck to the wooden articulating form and deflated as it released but it sprang back very nicely in the oven like a ciabatta.   I’m guessing poor forming and slashing caused the batard to split along the length of both of the long sides of the bottom - so the bloom at the slashes was pretty weak.

 

The crust browned nicely and came out of the oven slightly blistered and cracked.  The crust was very crispy when it came out of the heat and then softened as it cooled like a ciabatta. 

The crumb was a pale yellow shade due to the durum and it had some nice holes, was airy, soft and moist.

This is tangy SD bread that tastes good.  It will make some kind of fine sandwich for lunch.  Method and formula follow the pictures. 

Method

This was a 2 day build where the levain was built and the flours autolysed with the salt  in the fridge for 10 hours waiting for the 12 hour levain build to finish .  At the 10 hour mark the autolyse was removed from the fridge so it could come to room temperature over the next 2 hours.

When the levain was ready it was mixed with the autolyse by hand with a spoon, kneaded on a floured surface for 1 minute.  The dough was then placed in a covered oiled bowl to rest for 15 minutes.  

5 S&F’s  were done on an oiled work surface every 15 minutes and the dough allowed to rest in the covered oiled bowl between each one.  The dough was then allowed to ferment and develop for 1 ½ hours on the counter before being refrigerated overnight.

The dough was removed from the fridge in the morning and allowed to come to room temperature for 1 ½ hours.    It was then pre-shaped into a batard and allowed to rest for 10 minutes before final shaping.  The batard was placed into a rice floured wooden contraption and allowed to double in a plastic trash sack until it passed the poke test – about 3 hours – about an hour longer than normal due to the levain not being as active as normal.

The batard was removed from the wooden contraption by folding it flat and upturning the batard on to parchment and a peel.  We liked the Egyptian stepped mastaba shape (it almost nearly left) on the bread so much, we will call this forming articulating appliance  the ‘Pharaoh’s Mastaba.’

Sylvia’s steaming method was used in the 500 F mini oven using a 1 cup Pyrex measure, half full of water, with a face towel.  This apparatus was micro waved for 1 ½ minutes to get the water boiling before putting it onto the cold broiler top as batard was load on it and placed with the steaming cup into the oven.

4 minutes into the bake the temperature was turned down to 450 F and steaming continued to the 12 minute mark when the steam and parchment was removed and the temperature tuned down to 400 F convection this time.  The batard was rotated 180 degrees ever 5 minutes until the batard was done, 205 F inside temperature  – about 20 more minutes – 32 minutes total.

 The batard was left in the mini oven for 10 minutes with the oven turned off and door ajar to further crisp the skin before removing it to a cooling rack.

Sourdough Durum Atta Bread      
      
SD LevainBuild 1Build 2 Build 3Total%
SD Starter1000102.00%
Rye50051.30%
AP1020104010.39%
Durum Atta030306015.58%
WW50051.30%
Water20504011028.57%
Total Starter501008023059.74%
      
Levain     
Hydration100.00%    
Levain % of Total26.38%    
      
Dough Flour %   
Durum Atta17545.45%   
AP17545.45%   
Oats153.90%   
Rye51.30%   
WW51.30%   
Potato Flakes102.60%   
Dough Flour385100.00%   
Salt71.82%   
water25064.94%   
Dough Hydration64.94%    
      
Total Flour500    
Total Water365    
T. Dough Hydration73.00%    
Whole Grain %4.00%    
      
Hydration w/ Adds73.00%    
Total Unbaked Weight872    
Baked Weight 77388.65%   

Pages

Subscribe to RSS - sd