The Fresh Loaf

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Toady Tang Zhong Multigrain Sourdough Boule

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dabrownman's picture
dabrownman

Toady Tang Zhong Multigrain Sourdough Boule

Lucy came up with a recipe that includes a new process which is strange.... her being so process overloaded and all.  She Tang Zhonged part of the un-toasted Toadies, 20 g in 100g of water, then she toasted the rest of the Toadies and added them to the cooked Tang Zhong to let them soften and complete her Toady Tang Zhong.

 

You never know what Lucy will come up with next.  These Toadies contained; oat bran, wheat germ, steel cut oats, potato flakes, sesame, flax seeds and corn meal to make up the total 45 g used.  These were ground up in a mini mill to flour consistency before separating out 20 g for the Tang Zhong and 25 g to toast and add to the Tang Zhong after cooking.

 

We wanted to up the flavor, sour and whole grains of our last white bread bake and this bread at 30% whole grains, Toadies and no YW to offset the SD should fit the bill.   We were really debating putting some prunes nuts and seeds in it too but decided to go with bread that didn’t have bits in the crumb

 

Lucy did add some potato water for the liquid though since we have forgotten to add it to our last two bakes and with the potato flakes in the Tang Zhong she thought it was a good fit.  Since we were using 10%, at best protein AP with additional low gluten ingredients, we put in 10 g of VWG to get the protein up a bit.

 

The other change was that even though we built the SD levain the day before and refrigerated it overnight, we did manage to make bread the next day without retarding dough in bulk or shaped as we usually do.   We figured it would be less sour than usual but we were running out of time to get the bake done on Friday with the bun bake the day before getting the way.

 

The method was nearly the same one we have used of late with a 30 minute autolyse that included everything with the SD levain this time with the only thing held back and sprinkled on top was the salt.

 

We did 2 sets of slap and folds of 8 and 2 minutes that were dome 15 minutes apart and 3 sets of S& F’s done from the compass points twice this time on 30 minute intervals. The dough was then allowed to ferment for 1 hour before being shaped, placed in a rice floured basket and wrapped in a trash can liner.   The bread then proofed for 5 hours.  We did all of this on a heating pad since the kitchen was 68 F.

 

The razor stuck on the bread when slashing causing a nasty slash job and we should have refrigerated it for the last half hour to make slashing this wet dough easier.   But, un-molded on parchment, on a peel,  into the 550 F oven it went on the bottom of 2 stones, one above, with lava rocks in 9x13 Pyrex pan, half full of water, bubbling away on the rack below. 

 

2 minutes into the mega steam we turned the oven down to 500 F.  It stayed there for another 10 minutes when the steam came out and we turned the oven down to 425 F, convection this time.  We rotated the bread 180 degrees every 5 minutes and 15 minutes after the steam came out, the bread read 207 F in the middle so we removed it to a cooling rack.

 

How did that cranberry, pear, apple, ginger pie get in there? One of our favorites!

Total baking time was 27 minutes where it browned up well, sprang OK, bloomed a little and developed some small blisters.  The crust came out of the oven crisp that went soft as it cooled.

 

The crumb was; very open with irregular holes, soft, moist and very glossy.  But the best part is the medium, tangy taste that is deep in complex flavors, a little nutty and seedy with toads in the background shining through.  This is the best tasting white SD bread we have made for a long time.

 

Had it toasted for breakfast today but can’t wait have it for dinner, with EVOO infused with basil, Parmesan and cracked black pepper, some cheeses, a salad and fruits.  Here is the lunch shot with home grown, cherry tomato covered salad, Japanese black rice, turkey stuffing, avocado, carrot, celery and red pepper sticks half a banana, a few blackberries and a fine smoked pulled pork sandwich with smoke Gouda and pepper jack cheeses.

 

Formula

 

Build 1

Build 2

 Build 3

Total

%

Multi-grain SD Starter

15

0

0

15

3.16%

Whole Wheat

5

0

14

19

4.00%

Whole Rye

5

0

13

18

3.79%

AP

0

20

0

20

4.21%

Water

15

20

40

75

15.81%

Whole Spelt

5

0

13

18

3.79%

Total

45

40

80

165

34.77%

 

 

 

 

 

 

Multigrain SD Starter

 

%

 

 

 

Flour

83

17.39%

 

 

 

Water

83

17.39%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

18.84%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

7

1.48%

 

 

 

Whole Spelt

7

1.48%

 

 

 

Whole Kamut

7

1.48%

 

 

 

Whole Farro

7

1.48%

 

 

 

Whole Wheat

7

1.48%

 

 

 

Whole Oats

7

1.48%

 

 

 

AP

305

64.28%

 

 

 

Dough Flour

392

82.61%

 

 

 

 

 

 

 

 

 

Salt

9

1.90%

 

 

 

Potato Water 102, Water

300

63.22%

 

 

 

Dough Hydration

76.53%

 

 

 

 

 

 

 

 

 

 

Total Flour

475

100.00%

 

 

 

Potato Water 102, Water

383

80.61%

 

 

 

T. Dough Hydration

80.61%

 

 

 

 

% Whole Grain

29.93%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

78.95%

 

 

 

 

Total Weight

876

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

VW Gluten

10

2.11%

 

 

 

 

 

 

 

 

 

45 g of Toadies and 100g of water used for Tang Zhong included in above

 

 

Don't forget the salad that goes so well with just about any meal - this one had slivered almonds on top!  Yummy with some buttered SD bread too!

Comments

WoodenSpoon's picture
WoodenSpoon

Dang that looks good, I'v gotta try out that darn tang zhong!

dabrownman's picture
dabrownman

an inspiration for this one WS!  Tang Zhonging Toadies my be ti much for some but it is a great addition for breads using any flour.  Give it a go....Glad you like the bread  and

Happy Baking

hanseata's picture
hanseata

Very appetizing photos (SIGH).

No crusty loaves for me right now, alas, I just found out that having a wisdom tooth extracted works as well for weight loss as Montezuma's revenge.

Karin

 

dabrownman's picture
dabrownman

big 3 rooted tooth extraction to take away the pounds!   Get over the problem with the tooth and be back to baking soon.  Glad you liked the bread even if it made things temporarily worse.  i'm starting to put sesame and flax meal in just about everything it seems.  Love the flavor even when Lucy makes Toady Tang Zhong out of them:-)

Happy baking Karin 

CAphyl's picture
CAphyl

Wow!  Looks fantastic.  Love the crumb....  Phyllis

dabrownman's picture
dabrownman

taste is better!  A fine tasting White SD bread is its finest quality.  Glad you like it Phyllis.

Happy Baking

Darwin's picture
Darwin

Miss Lucy cooks Toadies like I cook soup, grab all the bits and pieces and make them work well together.  As always, great crust & crumb.

dabrownman's picture
dabrownman

the bits and pieces - Toadies make her breads taste bettah'  Have a great weekend Darwin. 

dabrownman's picture
dabrownman

comments ae disappearing again!  Glad you like the bits and pieces - Lucy swears that Toadies make her breads taste so much better.  have a great weekend Darwin - the weather is great!

Happy Baking

SylviaH's picture
SylviaH

Miss Lucy has great idea's.  

What a lovely crust and a crumb thats full of open, glossy, goodness.  Everything looks delicious.

Your pie looks very delicious.  We've also been in the mood for a little flakey pastry and made a dried peach puff pastry concoction yesterday.  Must be this spring like warm weather.  

You certainly have some  lovely sunsets.  We haven't seen any geese here yet...hope they didn't get lost.

Sylvia 

dabrownman's picture
dabrownman

I made some puff paste not long ago and made some rugelach  out of a small piece of it and froze the rest to make something for the New Year but now we can't find it - got lost like the geese.  Haven't seen any peaches in the stores lately but it sure sounds good.....

The good sunsets are few and far between this time of year so when they show up it is a treat.,

Glad you like the bread Sylvia - we do too.

Happy baking

isand66's picture
isand66

Perfect DA!  Awesome crumb and crust on this one and it just had to taste great with the extras you added.  Lucy gets an A+ for this one!  Max is drooling on my lap and is insisting I bake one of these for him along with that evil pie thing you stuck in there :).

Happy baking DA.

Ian

dabrownman's picture
dabrownman

drool - has to be an apprentice thing.  This is a nice tasting bread for sure and pretty healthy with 30% whole grains.  That pie is evil good and a great way to use up the cranberries in the can or fresh ones used in this one.  Lucy says Hi to Max and i see you posted a couple of bakes too!

Happy Baking Ian

 

Toad.de.b's picture
Toad.de.b

That's one five star crumb dab. I'm dabbling in TZ to soften the wife's weekly 100% WW, inspired by Janet's recent post. Her ~1:1 TZ is a bit stiff and I'm ready to try your 1:5.  

Nice baking, maestro. 

Tom

dabrownman's picture
dabrownman

we have tried to TZ Toadies and it came out well.  Since these Toadies had some oily sesame and flax seeds in it and some potato flakes too,I cut back the water to 1:4 from the regular 1:5 and it worked out OK in the end.  Soaking the rest of the Toadies in the cooked gel softened them up nicely too.  No hard bits in the bread that way.  I bet TZ will do wonders for your wife's WW sandwich bread too. 

Happy Baking

CeciC's picture
CeciC

What a great looking loaf!!

ur pic n bread are equally addictive

 

dabrownman's picture
dabrownman

and we like this one very much.  Now to get the whole grains up to 50% and we will have a bread Lucy can sink her teeth into.  Something happened to your comment.  Happens to me all the time too!

Happy Baking CeciC

golgi70's picture
golgi70

Gorgeous crumb.  Now your challenge is to attain that crumb on a loaf with 50% grains and test your handling of doughs with very high hydration.  I'm certain you can pull it off.  Then there will never be the need to go below 50% even if looking for an open crumb.  

 

Very Nice Baking 
Josh

dabrownman's picture
dabrownman

on what kind of whole grains the 50% is made up of.  A high gluten flour like WW is a lot easier to get an open crumb than one of 25 % whole rye and 25% whole spelt,  and even that is not easy.  Normally i would be at 81-83% hydration for a 50% whole multi-grain bread but it depends on the flour.  I autolyse the whole grains for at east 4 hours and If I can't slap and fold it without leaving some dough on the counter right away then I figure it is too dry and more water goes in until it does stick.  I don't know if that would be considered  high hydration dough for 50% whole grains or not.  What do you think?

This bread is 30% whole grains at 80% hydration and it didn't stick, which was odd,  but was easy to slap and fold.  Normally i would have added some water but with  TZ in the mix and already at 80% I though maybe more water wasn't needed and left it as i was.  I think i will make the rest of the whole grains wheat . Up the TZ hydration from 100g to 125g of water and get the overall hydration around 85% to start and see how that slaps?

Glad you liked the bread Josh - it was tasty.

Happy baking!    

Foodzeit's picture
Foodzeit

a second, did you say cranberry, pear, apple, GINGER pie? I am trying to imagine the hotness of the ginger with those fruits and it kind of works perfect for me. You know what I would add? Rhubarb. I think that would be such an awesome combination, awesome enough that I want to try and make one. Did you make that one on your own or you bought it somewhere? Would love to know the recipe for the dough of that little afternoon delight...

dabrownman's picture
dabrownman

I like to put finely grated fresh ginger in all kinds of pies and jams ever since i saw the winner of the first Best Pie In America contest in Clearwater Florida where the winner made a caramelized apple and ginger pie to win it.

Rhubarb would be a good addition but would require more sugar.  This pie only had 1/2 C of sugar in it so that the tartness of the cranberries would contrast with the sweet apple and pear.  The ginger doesn't really bring any heat to the mix but does supply a great flavor.  People always say I never had a pie taste like this!  When i tell them it's the ginger they can't figure out ...they immediately get it.

The crust is my standard short crust pastry - half butter and half butter flavored Crisco with ice cold vodka swapping out the ice water.  Not as good as puff paste for the top crust but .....10 times easier to make.  I brush with egg and sprinkle turbinado sugar on top.

Foodzeit's picture
Foodzeit

That caught my attention again :) I will try to make something with that shortpastry recipe, sounds awesome. Thanks for the great idea