The Fresh Loaf

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Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

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dabrownman's picture
dabrownman

Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

For some reason my apprentice and I had a hard time keeping the mobile Sinclair Bakery’s Potato rolls, that we were making at the same time,  out of the this week’s SD bread.

  

The original idea was to take the extra multigrain levain that we had built a week ago Wednesday and refrigerated for a week and add to it with another feeding to get it back up to bread rising speed for this week’s bake that we hoped would be very sour and we were going to call Big Levain Multigrain Sourdough.   

  

We before you know it, I had tossed the poolish and the potatoes made for the potato rolls into the dry mix for the SD bread.  Once in there and mixing for a minute it is pretty hard to get the mistake out of the mix.

 

Needless to say, Lucy was nearly beside herself and sticking to her ‘we don’t need no stinking commercial yeast in our sourdough bread’ stance but, it was a little too late for that.  Since we love potatoes in SD bread, we just went along with the recipe that Lucy had concocted as if nothing had happened.

 

The problem was that we needed rolls for once a month dinner hamburgers and they would now be 6 hours late because the poolish was gone meaning we needed another dinner plan quickly.

 

Everything cooking and baking was now backwards which, around here, is our strong suit and nothing out of the ordinary.  In any event we got another poolish going for the rolls and thankfully we had enough potato and potato water left over.

 

The SD bread was now 6 hours early meaning our planned 12 hour retard of the shaped dough would now be 18 hours long and that was really pushing a big levain SD that also had a 6 hour old ADY poolish making over proofing a near certainty!  For sure our really sour experiment with the big 4 build week old levain was shot to smithereens.

 

We also needed to get this bread dough in the fridge because it was going to freeze last night and we still had to haul the entire pot garden inside for protection for this unusual cod snap that is easily 4-6 weeks early.

 

So we started right away on our unusually short 20 minute autolyse using fig re-hydration and potato water for the liquid holding back only the salt, which we sprinkled on top, the figs, pumpkin and sunflower seeds.

 

Next came the usual 3 sets of slap and folds on 8, 3.and 1 minute intervals.  Even though the recipe doesn’t appear to be wet, this felt like a 80% hydration dough because the potatoes are around 75% water and this water isn’t accounted for in the recipe.  It took the full 3 sets of slap and folds to get the dough to quit sticking to the counter.

 

Then 2 sets of S&F’s where done from the compass points where the held back figs and nuts were added on the first one.  Usually we would do 3 sets but since were messed up with too much levain and commercial yeast we held it back toi 2 sets where the 2nd set acted as the pre- shape.

 

At the last minute we decided to make a Chacon shape for the last day of Hanukkah.  We haven made a Chacon for a while but quickly decided to make (2) Franz Joseph roll shapes places at the ends of the oval baskets with some balls and short logs surrounding them.

 

Then the remaining dough was shaped into and oval flat disk and placed over the design in the bottom of the basket.  The basket was immediately placed in a trash can liner and put into the fridge with no counter proofing to try to compensate for too much SD levain and yeast for an 18 hour retard.

 

After 18 hours in the fridge the dough was fully risen so we decided to bake it cold right out of the fridge which was the right decision.  Big Old Betsy was pre- heated to 550 F and steaming lava rocks were inserted at a\that temperature.   When the steam was billow1ng the bread was un-molded and loaded onto the bottom stone

 

After 2 minutes the temperature was turned down to 500 F and then 2 minutes later it was turned down to 475 F when it stayed until the 15 minute mark when the steam was removed and the temperature was turned down to 425 F.  25 minutes later, the bread hit 203 F on the inside when the oven was turned off and when the bread hit 205 F irt was removed to the cooling rack..

 

The dough bloomed well where expected and cracked according to the design.  It didn’t spring much but did spread a little pointing out that the dough was 100% proofed.  The bread browned very well and the exterior came out very handsome as a result.  

 

Yes it is turkey Italian sausage pasta!

The crust stayed somewhat crunchy which we liked very much and it was especially tasty.   The crumb was not as open as we thought it would be, nor was it as sour as our normal SD breads.  Still, the taste was great, nutty seedy and figgy.  Just delicious even though I didn’t get to eat the sandwich I made for lunch with it.

 

My wife came home for lunch unexpectedly and commandeered that sandwich for her lunch….. with a smile on her face!   So I had a P&J with it instead and a toasted  piece to try with butter just to make sure it was as good as it looked   You can’t help but like this bread.

Yes it is turkey white, red bean & stuffing,  green chli...... chili.  The turkey is now all gone but the stuffing remains!

Formula

 

Build 1

Build 2

 Build 3

Total

%

Pinch of ADY

 

 

 

 

 

Multigrain SD Starter

12

0

0

12

2.11%

Whole Kamut

7

13

20

40

7.04%

Whole Wheat

7

13

20

40

7.04%

Whole Spelt

8

13

20

41

7.22%

Whole Rye

8

13

20

41

7.22%

AP

0

0

50

50

8.80%

Water

30

52

130

212

37.32%

Total

72

104

260

436

76.76%

 

 

 

 

 

 

Multigrain SD Levain

 

%

 

 

 

 Flour

218

38.38%

 

 

 

Water

218

38.38%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

35.68%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

AP

350

61.62%

 

 

 

Dough Flour

350

61.62%

 

 

 

 

 

 

 

 

 

Salt

10

1.76%

 

 

 

Fig Water 125, Potato Water 40

165

29.05%

 

 

 

Dough Hydration

47.14%

 

 

 

 

 

 

 

 

 

 

Total Flour

568

100.00%

 

 

 

Fig Water 125, Potato Water 40, Water

383

67.43%

 

 

 

T. Dough Hydration

67.43%

 

 

 

 

% Whole Grain

29.58%

 

 

 

 

 

 

 

 

 

 

Total Weight

1,222

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Ground Flax, Sesame Seed

10

1.76%

 

 

 

Honey

5

0.88%

 

 

 

Red Malt

2

0.35%

 

 

 

White Malt

2

0.35%

 

 

 

Boiled Yukon Gold Potato

102

17.96%

 

 

 

Chia Seeds

10

1.76%

 

 

 

Figs

50

8.80%

 

 

 

Pumpkin & Sunflower Seeds

50

8.80%

 

 

 

Total

261

45.95%

 

 

 

 

 When it is cold outside, Lucy likes to snuggle between two pillows.

Comments

isand66's picture
isand66

Another masterpiece DA!  This one looks and must have tasted awesome.  That's some evil looking chili too and must taste great.

I have some rye and another Pain au levain brewing to bake tomorrow.

Happy baking.

Ian

dabrownman's picture
dabrownman

year I try to make a holiday chacon but have never done an oval one before.  They started out star shaped, then went to rounds and I suppose Lucy will have to get a triangle and square in there one day.  We did manage to get your potatoes in there by mistake and it isn't as sour because of the poolish but it still is a fine tasting bread.  You would like it. 

Look forward to your rye and white SD bread posts.  Happy baking Ian

    

Song Of The Baker's picture
Song Of The Baker

Nice big hearty loaf there man...the crumb looks exactly the kinda bread I enjoy.

May sound like a goofy question, in one of the photos, it looks like you have a bunch of dough balls in the proofing basket...why is that?

In the last year, I have been experimenting with ground turkey (and sometimes chicken) trying to make versions of my favourite dinners, without sacrificing flavour of the originals.  Italian sausage being one...I'll send you my recipe.

It's 7:30 pm and now I am hungry again...thanks man!

John

dabrownman's picture
dabrownman

Lucy's crazy inventions, called a Chacon after another TFL'er, Thomas Chacon, from Colorado,  Chacons were probably invented a thousand years ago by some other baker who couldn't slash very well.  You put knotted rolls, braids, balls, ropes or twisted ropes, Kaisers and any other shapes you like arranged in some kind of design in the bottom of the basket and put the rest of the dough on top of the design.  If you get lucky the dough cracks around the dough shapes on the bottom making for an interesting crust.  Last year's Thanks giving Chacon is currently shown on the home page  in Floyd's Thanksgiving Idea's Post.  That one was  4 knotted rolls on the compass points and some surrounding balls in a round shape.

I'm always looking for ways to use left over turkey, so sent the recipes along.

Happy baking John.   

Foodzeit's picture
Foodzeit

strangely reminds me of a turtle :). Bread is awesome like always but equally loving your colorful salads with a hint of Parmesan (?) on top

dabrownman's picture
dabrownman

all i see is a turtle too!  Amazing how the brain works to put 2 and 2 together to make 5:-)

We love everything salad around here and usually grate some Pecorino Romanaoor Parmesan or both on top (if we aren't putting crumbled blue on top) because we always have them around.  This time we had some Rembrandt aged Gouda, left over from the Thanksgiving cheese and sausage platter, that we grated on top of this salad.

The last two nights we got to pick our salad from the pot garden we moved inside because of the freezing temperatures.  Here is a pix showing about 1/3rd of the pots.  Lucy will go to any lengths for a fresh salad.

Glad you likeed the turtle bread and Happy Baking FZ!

 

Foodzeit's picture
Foodzeit

those beautiful organic grown herbs, a beautiful salad with those fresh herbs... reminds me of my mom's balconies. She managed to grow red and green colored tomato. I always love her tomato salads that are so colorful and that taste so fresh and full...!

dabrownman's picture
dabrownman

winter tomatoes before Thnaksgiving this year and we picked the first oranges and cherry tomatoes today.  We have 5 herbs and 9 different lettuces growing in pots for the first winter garden and will plant the 2nd one around Feb 1st.   Nothing like a good salad to make the rest fo the meal better. 

Mini Oven's picture
Mini Oven

to pop out.  Any minute it'll crawl off the cooling rack.  What kind of turtle did you say this is?

Kidding aside,  a very scrumptious loaf of bread!  

dabrownman's picture
dabrownman

the bread turned out very nice but the poolish cancelled out half the sour, not as much as YW does but still, this was a special levain made, aged and boosted for extra sour.... that was lost - oh well, it just means there will be more experimenting in the future - sort of like snow bread :-)  I still can't get over your experiments with that but I have to say that if it snowed around here Lucy would freak out an be wanting to do something constructive with it too!

The only turtle looking thing native around here. is the protected Desert Tortoise and this bread sure does look like a sleeping one!  Glad you liked the bread and

Happy Baking Mini

gmabaking's picture
gmabaking

Maybe this is Tortoiseshell cat disguised as a turtle so Lucy won't have to attack and protect you from its innate cattiness. Around here our turtles are mud brown and not anywhere as goldenly delicious as your production. All of the pictures are so pretty as they always are. I am more green with envy than your lettuce however...it is -11 this morning in the Northwest!

Stay warm and happy baking

Barbra

dabrownman's picture
dabrownman

made it feel a lot worse than -11 F.  If it ever gets that cold here, I'm moving to Cancun and eating fish tacos every day! I'm leaving the lettuce out tonight since it is only supposed to get down to 36 F with wind chill.   I did cover everything up though.  We are 15 F below normal and Sunday -Tuesday night we are supposed to go below freezing again.   Lucy and I are freezing - at least she can get between 2 pillows and laugh at me....  I think my fingers are frozen....At least the bread was warm at one time :-)

Happy baking Barbra!  Your Alaskan loaves.are pretty stupendous....Like your sisters:-)

varda's picture
varda

DA,  It's hard to keep up with you.   You got me on the figs.   Must have been delicious.  -Varda

dabrownman's picture
dabrownman

tastes. The crust is just amazingly crunchy and packed with flavor - the fig juice was at work there to brown it up and get it crunchy.  The contrast with the soft, moist crumb that is so textually seedy and nutty flavor wise - what  a pleasure.  You would like this one Varda.

Happy Baking

Skibum's picture
Skibum

I must get myself a banneton! Well it has warmed up to a balmy -22C this morning. It was -33C yesterday. This Siberian/ Alaskan Arctic jet stream is killing us, or rather freezing us! It is a good day to have the oven on and bake! Ski

dabrownman's picture
dabrownman

well in a cloth lined something like a colander pr pot or bowl.  the weather forecaster lied to me saying it was going to get down  to 36 F last night but it only got to 50 F  so I hawked everything in for no reason,,  Now they say it will be 33 tonight....-22C, or -33C is like death only colder.  I don't know how you do it Ski!  I consider would baking something all day and all night too. This is supposed to last for a while longer down here.  Since the temperatures have dropped for the last 10 years, I'm guessing we could be going into another Ice Age.  Its time to start cloning those Wooly Mammoths they found in Siberia.

Happy Baking Ski.

Skibum's picture
Skibum

I have a double batch of SD/YW pulla dough going and think I will try your approach for half the dough instead of the traditional braid. The other half is to make cinnamon buns with fruit, nuts and stuff.

The only way I survive the stupid cold is Merino wool long johns top and bottom 7x24, an insulating layer top and bottom even in the house. For outside it is a wind block layer pant and an 800 goose down fill Patagonia parka -- a giant cloud of warmth wven on the coldest days. Oh yeah, good gloves are essential and survival kit while driving. Best to stay inside to cook and bake and keep the fireplace going.

When it is below -20C it is to cold to ski for me as I have frozen pieces of my face many times before and am susceptible to it. Another beautiful and inspiring bake dab! Manana, I experiment with a chacon pulla.

Happy baking!  Ski

dabrownman's picture
dabrownman

chacon designs Ski. It is always fun to see how they crack open.  If I had a bakery. I would do a special bread of the week and make it as a chacon.  !'m pretty sure they would easily sell out and be a great way to get customers to try out new breads.

I'm not skiing below 0 F much less -20 C - you are hard core!

Have fun with the pulla chacon Ski