The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% Whole Multi-grain SD and YW Altamura Style Chacon

dabrownman's picture

40% Whole Multi-grain SD and YW Altamura Style Chacon

This 40% whole grain bread is a combination YW and SD starter, seeded, multi-grain that does not have sprouts or a scald.  The hydration of 79% is not too much for a bread with so much whole Rye, WW, spelt and WWW.  There is also semolina in the starter and the dough as well.  There is a little potato flake, red and white rye malt, wheat germ and 6 kinds of seeds.  Sunflower-25 g, anise-3g, hemp-10g, coriander-2g and fennel-3g with only the flax seeds ground into a flour.  Since the bread was not retarded to bring out additional SD flavor it had a slight tang but the aromatic seeds really came through nicely.

Marking the fold lines.

Folded with knot roll added.

It’s not often we get to work on a new bread shape but one was needed for the 6 sided basket requiring the new shape.  Thomas Chacon came up with the unique way to fold the 6 flaps to the center so the bread could be loaded into the basket and this bread is named after him - he deserves it.  I added the knotted roll in the center to complete the loaf.  The hard part was flipping the whole thing into the basket after the shaping.  Instead of flipping I should have folded the bread on the peel with parchment under the dough, added the knotted roll, placed the same shaped basket on top and turned the whole thing over causing no damage to the Chacon shape.- Next time!

Flipped into teh basket.

Risen nicely. Can you find the poke test?

Since the skin couldn't be tightened like a normal loaf, and was just folded like an Altamura ‘Priests Hat’, we didn't know how the loaf would perform in holding in the gas and generating spring.  It proofed up nicely though and was amazing how well it filled in all the space from the end of the fold to the knot.  Spring wasn't what we had hoped but a different folding method could possibly cure some of that problem.  All in all it was a fun experiment that resulted in a nice looking loaf of bread.  It smelled great when it finished baking and was crisping on the stone with the oven off and door ajar.

The Chacon is nice looker even before baked.

The crust was deeply cracked (since there was no scoring) brown, and crisp - and it stayed crisp after cooling.  The basket left some nice flour marks too.  The Chacon was very nice looking overall on the outside but the spring would have been better if the loaf wasn't over proofed by an estimated 30 - 40 minutes.  When it passed the first poke test the oven was still cold – not a good thing and shows you need to be testing earlier than 2 hours after start of proof.  It is summer time and every bit of 112 F outside today.  A/C keeps it 80 F inside though.

Nicely cracked and we like what the knot roll did for the baked looks.

The crumb was nicely open for the amount of whole grains and the manhandling it took.  I'm still impressed with what the YW   can bring to a loaf of bread when it comes to moist and soft crumb - amazing really.  The bread tasted like a seeded rye loaf that had more rye than this did.  Maybe this was because of the seeds though.  I would be tempted to put some caraway in the seed mix next time.  This Chacon is hearty, tasty and visually stimulating.  Method and formula follow the Pix’s

The Chacon made a very nice taasting grilled chicken, queso fresco sandwich witha plate full of fruits and veggies. 

The Chacon Method

 The SD and YW levains were built over 3 stages of 4 hours each. The next stage is added to the previous one and all of the eventual 320g of levain is used in the final dough. After the 3rd stage was built, the levain went into the fridge for a 6 hour retard.  In the morning when the levain came out of the fridge to warm up the flours, malts, VWG and slalt were autolysed with the water for 2 hours on the counter.  The seeds and levain were the only things held out of the autolyse.

After 2 hours on the counter, the autolyse and Levin were mixed on KA 2 for 4 minutes and KA 3 for 2 minutes.  The dough was transferred to a well oiled bowl and allowed to rest covered with plastic wrap for 15 minutes

4 S&F’s were performed at 15 minute intervals in the bowl.  The 5th S& F was performed on a floured counter where the seeds were incorporated.  After the 6 S&F the dough was allowed to ferment and develop in the bowl for 1 ½ hours.   

The dough was then placed on a floured work surface, a small ball removed for the eventual knotted center. The remainder of the dough was gently jostled  into a1”thick circle that was 12 “ across –2”wider than the widest part of the Chacon 6 sided basket.   The basket was used to mark the dough to establish the 6 fold lines.  The dough was then folded to the center at the lines, leaving a 4” diameter open circle in the center.   The knotted roll is placed in the center of the Chacon to complete the loaf.  The entire loaf was then flipped over into the well rice floured 6 sided Chacon basket and allowed to final proof on the counter for 2 hours in a plastic bag where it doubled and passed the poke test.  Don't do this flip into the basket though.  Put some parchment on a peel, press out the circle of dough 1" past each of the points of the basket, mark the fold lines with the inverted basket, make the six folds, add the knotted roll and place the basket over the dough. Then just turn the whole assembly over removing the peel and parchment.

At 2 hours the oven was preheated at 500 F for 45 minutes with stone steam in place. Overturn basket onto parchment on a peel. No slashing is required for the Chacon.

Slide bread into the oven.  After 2 minutes, turn oven down to 450 F.  After 13 more minutes, remove steam and turn down oven to 4oo F convection this time. Turn Chacon 90 degrees every 5 minutes and bake until temperature in the middle of the bread is 205 F. Turn off oven and crack the door to allow the crust to crisp for 12 more minutes. Remove bread from the oven and let cool on a wire rack.

The Chacon     
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter20100305.31%
Yeast Water402006015.79%
Dark Rye10200307.89%
Total Starter1501106032084.21%
Levain % of Total28.67%    
Dough Flour %   
Soft White Wheat5013.16%   
White WW205.26%   
Potato Flakes102.63%   
White WW205.26%   
Dough Flour380100.00%   
Water 32585.53%   
Dough Hydration85.53%    
Total Flour565    
T. Dough Hydrat.81.42%    
Whole Grain %39.82%    
Hydration w/ Adds78.63%    
Total Weight1,116    
Add - Ins %   
Red Rye Malt51.32%   
White Rye Malt51.32%   
Wheat Germ102.63%   
VW Gluten102.63%   
S.flower 25, Flax 10, A,C,F,H 185313.95%   



thomaschacon's picture
thomaschacon (not verified)

I wasn't sure if it would work, but not bad at all.

Almost looks like a full rye.

All those ingredients: you'd think it one of my breads.

Nice job!

And thank you for the tribute.

dabrownman's picture

pretty good getting it flipped into the basket and sure I degassed it something near fierce.  All I had to do was 6 fold the dough on a peal into the shape and flip the basket over it like the first photo and just turn it over with the peel.  Net time no demolition derby required.  I also had to tear of pieces of the points to get enough dough for the knotted roll in the middle.  It does taste very rye and the color is more WW.    The YW makes it nice and moist too.   I think it would bake different but really cool  upside down too ot folding more to the middle so the knotted roll wouldn't be required;

I really cut down on the ingredients for this bread  - no soaker, no scald, not sprouts.  I am a big believer, like you and Ian in that any ingredient you can eat can be in bread. 

The tribute is deserved and we will gussie it up with add ins, not overproof it, do a different method of folding, not manhandle it and some other things to make it a really nice bread befitting the Chacon name.

It looks different under artificial light too.

Bake on! 

fancy4baking's picture

It looks absolutely delectable. Well done dabrownman..enjoy it :))

But in fact i seem to have an intruiging point that i didn't understand, so if you don't mind explaining!

In your starter build 1, 2 & 3, i see that the numbers there resembles the addition of ingredients in each build: 150+11+60= 320 which is the total weight of the starter, that i understand. But in looking right into each build seperately i don't see that you have included the previous build --- or at least some of it --- into it... i.e: Build 1 is the sum up of all the ingredients there, so is build 2 (110 gr.) without adding anything from Build 1, the same thing applys to Build 3 as well. This seems to me not understandable, so care to explain please?!



dabrownman's picture

fancyforbaking.  You are right I didn't do a very good job at explaining the levain build.  The next build is added to the previous one and all of the eventual 32o g levain is used in the final dough - nothing gets thrown away.  If you don't have yeast water and are going to use SD starter all by itself,  just sub stitute additional water for the yeast water amount and use all of the SD starter in the first build.  Hope this makes it more understandable and I will change the post to reflect it - thanks.

Happy baking!

isand66's picture

Well done DA.

I love the way the shape came out.  I am scouring the country trying to find a similar basket.  For you first attempt using it I think it came out great and your crumb looks very nice considering all of the "man-handling" you did!

Nice Bake.


dabrownman's picture

new corn bread had queso fresco in it, at fine fresh cheese easily made at home by the way, so I used it on my sammy for lunch today and added a lunch photo to this blog post.

We think we have worked out the weak shaping that killed some spring and eliminated the man handling basketing of the Chacon.  From now on, we should see better examples of some other Chacons that have even more of the kitchen sink in them and bake up even better.  You will find a nice Chacon basket eventully. 

Thanks for your nice comments as usual.

Bake On


breadsong's picture

Hi dabrownman,
The crust on your bread has a really beautiful color! The basket left such a pretty starburst pattern in the center of the loaf.
Yeast water (and your skill :^)  ) produce a lovely crumb - I appreciate you writing about how you build your levain using YW.
This has been something on my list to try.
With thanks :^) breadsong

dabrownman's picture

We like the star burst too!  Next time we are going to make sure the knotted roll is perfectly sized and placed in the exact center to get the star burst inside the cracked circle that the roll makes in the center.  Now we know where this bread cracks naturally - at the folds and roll.  The nice exterior color must come from the semolina.  I use the other grains and malts all the time but get a different crust color. 

We will bake this straight SD, retarded,  in a 3 day process because this bread taste so good and we love SD around here..  The YW really is another fun way to waste unused bread time and is similar to SD in their care, storage and feeding processes.   Just another kid in the house :-)  When I made teketeke's YW White Sandwich Loaf I knew no crumb can be as good as that when it comes to soft, fluffy and moist.  Nice that it works for all breads and makes great Panko too!

Thanks again.

isand66's picture

So now that my YW is almost ready for action, please share with me how you convert it to use in other recipes.

For example, if I have a recipe using a SD starter would I simply use the YW instead of the water in preparing the starter and fore-go the seed?

If I have a recipe with yeast, do you simply leave out the yeast and substitute the entire amount of water in the recipe with the YW?

Thanks for your help.

I think I should be ready to try it in a day or so.

dabrownman's picture

I just sort of wing it.  If a recipe calls for 220 g of levain and it is 100% hydration, you want to get to that amount using 110 g of YW and 110 g of flour.  How you get there is up to you.  On the first build I would use 40 g of YW and 40 g of flour.  Since it is summer, 3 hours later (instead of 4 hours) I would add 40 g of YW and 40 g of flour.  That would give you 160 grams after 6 hours and build 2.  You then use 30 g of YW and 30 g of flour.  After the  6 hour build 3, I would mark the level, let it sit another hour and then in the fridge it goes overnight to rest with overnight autolyse.  In the morning I get it out with the autolyse and let it sit on the counter until it doubles - it probably doubled in the fridge anyway.  You can also do 110 g each of flour and YW, mix it up and wait for it to double,.  I've done both and either way works.  Just take the amount of levain needed divide it in half and use YW and flour for each half.

Before you use your YW make sure to build a levain to make sure it is strong enough to double in 12 hours.

isand66's picture

Thanks....we will see what happens soon enough!

dabrownman's picture

Young YW can take twice as long to proof as your   SD does.  Patience comes to those who wait a long, long time.  My first YW bread took almost 8 hours if I rember correctly.  It will take less tme later.

thomaschacon's picture
thomaschacon (not verified)

"Patience comes to those who wait a long, long time." -dabrownman

isand66's picture

Thanks...I will keep that in mind.  Will probably try mixing up a levain in a couple of days before I go to sleep and let it do its thing over night.

Will let you know how it turns out.


Mebake's picture

Great bread, DA! Well done on shaping! The crust looks absolutely delicious!
With all the grains, flours, and add ins, this bread is my kind of exotic bread, i'd munch on for snack.

Way to go!!

Mebake's picture

Oh, and the crumb is every bit beautiful as the crust. A masterpiece, DA

dabrownman's picture

This bread is very tasty and good looking inside and out.  I'm still amazed how much it filled in during final proof from the knot to the fold - just enough hydration to spread out I guess.  Doing something new with bread makes for a fun bake.  Like you told me, this baking thing can get pretty addicting and you were so right.  Not every bake comes out as well but lately mine have been getting better with all the practice of previous failures.  Now we can get back to adding in a scald, some sprouts .......and turn the Chacon shape into a real monster!  Thanks again for your kind comments.

Bake On!