The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

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dabrownman's picture
dabrownman

Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

Today we had a wonderful breakfast and lunch thanks to sweetbird's fine bread that had pistachios and soba noodles added to it by a 'butcher' or as Varda says a 'postmodernist'.  When toasted, this bread, like most, takes on a new life that is hearty and modern too.

As a classic smoked salmon, grilled chicken, tomato and basil feta cheese, lettuce and mushroom masterpiece - rarely attempted by the most professional sandwich artisan, this bread comes into its own saying 'You Know I Ain't No Slimy White Slice Sweetbird'

The original blog is here aand where you find the link to sweetbird's fine recipe on her blog :

http://www.thefreshloaf.com/node/28081/dabrownman-butchers-sweetbird%E2%80%99s-lovely-buckwheat-apple-and-apple-cider-buckwheat-groat-br

With some fresh pineapple, strawberry, bread and butter, kosher dill and Serrano pickles, a slice of brie and some corn chips with jicama and corn salsa - this lunch is terrific on any spring day that nears 100 F in the shade.

 

Comments

Janetcook's picture
Janetcook

dabrownman,

Nothing dull ever comes out of your kitchen :-)  Amazed that this loaf actually has such an open crumb with all of the goodies you manage to include in it.  Methinks your kitchen must be a fun place to be and that those who enter it are well fed.

Take Care,

Janet

dabrownman's picture
dabrownman

we try to eat well, but my apprentice stays as far awy from a bathroom scale as she can - at 15 pounds now.  The rest of us do OK weight wise since we try to eat a nice pyrimid of food vartiety with salads and veggies for lunch and dinner  - and we use use portion control most always :-(

I do have a question for you.  Were you the one coined the great phrase 'When you think it is done - leave it in the oven for 5 more minutes' ? Or know who did? Your memory for these things is very good.

I've got my variation of txfarmers many variations of her 36 hour baggies in final proof.  Mine will be 48 hour ones though since I retarded the SD levain for 12 hours after building it up for 12.  Hanseata inspired me to get some hemp seeds to try and they are in these baggies.  I'm name calling them 'Hemp Bags for Dopes' or 'Dopey Hemp Baggies.' 

Janetcook's picture
Janetcook

Dabrownman,

No, I can't take credit for the quote about 5 extra minutes...or if it was me I don't remember writing it :-)  

Sounds true BUT I will have to add that I have people who LOVE some of my under-baked loaves as I have people who Love my  loaves that have burned crusts, thick hard crusts, no rise at all (AKA bricks...)....the list goes on and on so what I have concluded, after a mere couple of years of baking breads with freshly milled grains, is that there no such thing as a bad loaf of homemade bread....Always someone around who likes what I would have considered a flop.  Takes a lot of pressure off of the perfection thing....

Looking forwared to your next post on your 'dopey baggies'.  I have 2 pounds of hemp seeds sitting in my basement and no police have turned up yet to arrest me...very different from how things were back in the 70's in San Francisco.  :-)

Take Care,

Janet

dabrownman's picture
dabrownman

I have a an apprentice that will eat anything without even being told to eat it ans she always licks her chops.  Yes hemp and SF was different in 71-73 from my weak memories of those days long ago. Dopey Hemp Baggies are out of the oven.  I really mushed them good when slashing, as usual, but did manage to keep them at 16" long and on the stone this time so they didn't end up disfigured with huge hooked noses like last time. Nice blisters, some ears and they sprang pretty good from my mushing but I'm I'm going for holes this time!

I will have to post on the forum and see if anyone can remember the one who came up with that great 5 minute line.

I'm thinking 2 pounds is a lot of hemp seeds ........isn't it the time of year for gardening ?  :-)

Janetcook's picture
Janetcook

2 pounds - unhulled and purchased online.....2.95 a pound.  Postage for one pound was the same for 2....A deal I couldn't pass up.  

Would I do it again....no.  Lesson learned; at least it was an inexpensive one.

Janet

dabrownman's picture
dabrownman

Hemp seeds went so well in texfarmer's baggie.  I was really glad they were there.  I keep forgetting to tell you that I think the   YW that I used to replace the instant yeast in sweetbird's recipe was the likely reason for the more open crumb than expected in the loaded with stuff - but delicious bread.  YW just seems to make bread spring as much as it can, for some reason. Wish I knew why.  Normally I do a 6 hr proof for YW minimum but since I was doing a SD comparison with it on the last bake.  I only let it proof 3 hrs to match the SD.  Next time I do baggis I will do a SD and YW combo in the same bread (like sweetbird's)  for a final comparison - and let the SD over proof a little to let the YW really get going into its maximum spring potential.  The holes should be better than today's bake - but alas,  not as good as txfarmer's.  How she does it I don't know but she does it quite easily with all the variations of her 36 hr baggies. 

Have a nice weekend Janet and best to you and yours.