The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Straight Dough 5 Grains Bread from BREAD with overnight retard and red wine mushroom pie

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CeciC's picture
CeciC

Straight Dough 5 Grains Bread from BREAD with overnight retard and red wine mushroom pie

Adjusted Formula       
IY 5 Grains Bread       
SourceBread      
        
Total Weight1380      
Serving12      
Weight per Serving115      
        
Total Flour 650.02355     
Total Water 617.52237     
Total Hydration 95.00%     
Multi-grain % 50.00%     
Total Levain                -       
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)              -                 -           -           -                -             -           -  
Wholewheat Starter              -                 -           -           -                -             -           -  
Rye Starter              -                 -           -           -                -             -           -  
Yeast Water Levain (100%)              -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -                -             -           -  
Flour       
Extra-High Protein Flour (>14%)              -                 -           -           -                -             -           -  
Bread Flour              -                 -           -           -        325.01           -    325.01
AP Flour              -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -        325.01           -    325.01
Wholemeal Flour       
Wholewheat Flour              -                 -           -           -        260.01           -    260.01
Rye Flour              -                 -           -           -          65.00           -      65.00
                                                                                                         -                -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -        325.01           -    325.01
Liquid       
Water              -                 -           -           -        260.01           -    260.01
Hot Water              -                 -           -   325.01              -             -           -  
Veg Oil              -                 -           -           -          32.50           -      32.50
Yeast Water              -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -   325.01      292.51           -    292.51
Others               -  
Yeast              -                 -           -           -          16.25           -      16.25
Salt              -                 -           -           -          18.20           -      18.20
Cinnamon (2 Tbs)              -                 -           -           -                -             -           -  
Eggs              -                 -           -           -          78.00           -      78.00
                                                                                                         -                -                 -           -           -                -             -           -  
                                                                                                         -                -                 -           -           -        112.45           -    112.45
ADD-IN               -  
Polenta              -                 -           -     52.00              -             -           -  
Oats              -                 -           -   156.01              -             -           -  
Wheat Bran              -                 -           -     52.00              -             -           -  
        
                                                                                                         -                -                 -           -     52.00              -             -           -  
        
        
Direction              -        
- Autolyse all ingridient (except Salt & Yeast)60 Min      
- Add Salt, yeast  Mixed with Pincer Method              -        
Knead 5 Mins              -        
Put in the fridge for bulk fermentation24Hours      
S&F (4 Times @20Mins)              -        
Bring it back to room temp and around double in size              -        
Divided into 12 Equal Dough              -        
Shape              -        
Bake at 375 for 20-25 Mins              -        

Extra whole grains ingredient and still give a nice texture. Im gonna make a sourdough version next time. After 2 days the crumb starting to dry out. I guess thats the problem with instant yeast regardless of retardation or not. After getting use to sourdough, this plain dough taste rather bland. Sourdough is a street with no return.

I only remembered to take a pic after I bite into mine.

Since a few friends of mine pay me a visit, I have also made bagels which is written in previous post and red wine cooked caramelized onion and mushroom pie. That is a big hit too, the left over mushroom will be my mushroom sloppy joe that go with my usual 60% WG sourdough.

Slashing the top with my lame

 

Wow its ready for the oven

It took 20 mins to fully bake the crust. Yum Cant wait to dig in.

Comments

dabrownman's picture
dabrownman

it thins out so much you can't turn around and go back to that other stuff you used to call bread:-)

For a 5 grain bread I'm only counting 3 - wheat, rye and corn?  No worries as bread makers call a 30% rye bread  - rye bread when it is 70% wheat?  Go figure.

Love the veggie pies.  We have a bunch of red peppers that have to get used up, some left over meat & lentil soup, onions and mushrooms so Lucy knows what we are having for dinner tonight:-) 

Happy Baking CeciC

CeciC's picture
CeciC

Thanks Dab,

Actually the formulae was cut I have put oats and brans in there as well. It suppose to put flax in there but I skipped it, as I need to use it as a bun with fillings. 

Can you please teach me how to make lentil soup? 

dabrownman's picture
dabrownman

today adn my daughter came up with a breakfast recipe for the filling ( open face - no top like yours) that has sausage, caramleized; onion, mushroom and red pepper with whisked egg poured on top.  Sounds good to me!

The recioe I used for the lentil soup base is this one

http://www.chow.com/recipes/29342-basic-lentil-soup

The differences were:  I used home made meat stock and used 2 quarts. added two leaves of Swiss chard, some broccoli and Italian squash, red instead of yellow onion and added a pound of various smoked meats - turkey neck, chicken, brisket, pork, pork jowl & bacon.  Just delicious!  Here is a Pix

Happy Souping CeciC

 

CeciC's picture
CeciC

ta ta Dab,

Your soup is looking really good!! Love your addition of broccoli and squash, is that i can put any veg i have on hand into this soup? anything that i cant add in there?

With the additional smoke meat it must taste fantastic!! 

My pie was suppose to be an open face pie but my friend insist to have a closed one so ........ it ended up like that. Yours open face one sounds like quiche to me!! very very yum yum!!

dabrownman's picture
dabrownman

out as a vegetarian soup to begin with.  I told Lucy her pie sounds like a quiche without the cheese.... and she said we will have to put some cheese in it then :-)

Floy'ds proprietary comment destroyer at work again :-)

CeciC's picture
CeciC

Im gonna try out the soup tomo ^^ It looks so tasty that I cant wait to make them!!!

I will try sprouting the wheat the coming week see if it works. After sprouting can I put it in the fridge or I have to use it straight away?

Did she put cheese in the semi-quiche? I was gonna make quiche with "mushroom gravy" but then it smells too good to not put it into a pie. 

dabrownman's picture
dabrownman

Lucy made it for next Wednesday's breakfast brunch when my daughter's boyfriend is here for spring break.   We are shifting St Paddy's Day feast to Tuesday night as well:-) Now Lucy is thinking about making individual quiches using caramelized onion and mushroom with red pepper, sausage and various cheeses - maybe a green veg to give it some color but things could change.

Are you going to join in the St Paddy's Day challenge  fun?

CeciC's picture
CeciC

Yes!! Definitely up for st. Patrick day challenge! 

Have u had everything prepared?