The Fresh Loaf

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Plotziade Sourdough Chacon

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dabrownman's picture
dabrownman

Plotziade Sourdough Chacon

Lucy was really depressed this week.  It was the first time in along time my Baking Apprentice 2nd Class couldn’t come up with her own recipe for the Friday Bake.  She was also more than a little surprised that the Plotziade Olympic Bread was not the full flavored pumpernickel of her Black Forest youth .

 

She is starting to wonder how San Francisco Tartine like …her German countrymen, back in the old country, have become.  No worries!   Lucy couldn’t be left out of the Bread Olympics no matter what - especially when it was being held in her homeland she misses so much.

 

Right off the bat she ran into trouble.  There isn’t any T550 flour within 6,000 miles of Gilbert, AZ and she wouldn’t allow me to ruin everything by adding some VWG to our 10% protein AP.   We are also out of our favorite 12% protein LaFama AP

 

So, as a work around to get some decent white flour and to give her something to do, she freshly milled some whole wheat berries and sifted the result to get exactly 113 g of  85% extraction white wheat.  When added to the majority of the weak AP it would be as close to T550 as she could get in a pinch.

 

As luck would have it, our rye and wheat 66% hydration SD starter has been in the fridge getting more and more sour for the past 4 weeks – unfed and undisturbed.  This is when it really starts to make fine sourdough bread - it would be perfect for Plotzaide.  Lucy decided that the levain would total a little over 16% of the total flour and water weight of the final dough.  We hoped this whould give us a 12 hours retard without over proofing in the fridge.

All of the whole rye was freshly home milled and used in the 3 stage levain build so that the whole grains in this bread would be wet the longest and hopefully be softer and contribute mire flavor tin the end.  We did out usual levain build with the first 2 stages being 4 hours each where it doubled after the 2nd stage and then we refrigerated the levain for 24 hours after the levain had risen 25% after the 3rd feeding.

 

The levain doubled again in the fridge and smelled very sour.   An hour and a half after we took it out of the fridge to warm up, we started the 1 hour autolyse of the dough flour and water with the pink Himalayan sea salt sprinkled on top of the autolyse ball so we wouldn’t forget to add it later.

 

In the two and a half hours the levain was on the counter warming up it nearly went from doubling to tripling in volume and was just starting to crash.  We mixed the salt into the autolyse and then added the levain and mixed it in with a spoon.  We then did 3 sets of slap and folds on 7, 2 and 1 minutes that were separated by 15 minute rest periods.  The 78% hydration dough finally quit sticking to the counter at the 7 minute mark of the first set.

 

Then we did 3 sets of stretch and folds on 15 minute intervals doing one stretch from each of the 4 compass points and folding over.  Then Lucy decided to do a Chacon design on the bottom of the basket - which we like to do for special occasions such as this one.  So, we cut off 2 pieces of dough about 100 g each and, with lightly flour dusted hands, rolled out two logs.

 

One we formed into Kaiser….eeerrrr….Franz Joseph roll and the other we cut into 8 pieces and roll them into little balls.  The FJ roll went into the bottom center of the basket and the 8 balls surrounded it .  We wanted to do a Twisted Sister rope to surround the balls but this bread is just too small and doing this wouldn’t leave enough dough to cover the entire design in the bottom.

 

So, the rest if the dough, about 700 g, was pre-shaped and then shaped into a boule and placed in top of the Chacon design.  We love the way the Chacon cracks under the heat and steam of the oven to reveal the hidden design.  Only the best for the first Plotziade!  Once the design was complete, we immediately trash bagged the basket and put it into the fridge for a 12 hour retard.

 

It proofed nicely in the cold to about 85% and when we took it out of the fridge in the morning, Lucy fired up Big Old Betsy with baking stones top and bottom to 550 F, regular bake.  We also got the Mega Steam ready with 2 of Sylvia’s Streaming Pans, with a rolled up kitchen towel inside and one of David’s Lava Rock Pans - all 3 half full of water.  This steaming combination takes up the entire width if the bottom rack of the oven.  The steam went in when the GE hit 525 F.

 

15 minutes later the oven was at 550 F, the stones were at 525 F and the steam was billowing.  We un-molded the bread into parchment paper on a peel and slid it onto the bottom stone.  After 2 minutes of steam we turned the oven down to 475 F regular bake and continued steaming for another 10 minutes.  At the 12minute mark, the steam came out and the oven was turned down to 425 F – Convection bake this time.  10 minutes later the bread tested 205 F on the inside and it was removed to the cooling rack.

 

We liked the way it looked in the outside from a browning point of view, but it only cracked over 1/3 of the design on the top for some reason?  Either it was over proofed or more likely over hydrated or a little of both I’m guessing.

 

In the past this has happened with high hydration white breads like this but to get a more open crumb we like the hydration a little on the high side,  The design portion also had smaller blisters while the much larger  bottom potion sported more numerous larger ones.  The crumb came out fairly open, glossy, very soft and moist.

The sour also came through very nicely and should be just the way we like it for tomorrow's breakfast.  Very tasty indeed - for a white bread:-)  It made for a fine lunch grilled chicken sandwich with all the fixin's, veggies and fruits!  Poor Lucy!  She feels like she let her countrymen down with a Chacon that didn't pop - and has gone into her kennel and won't come out.

Formula 

Lucy says not to forget the salad.  Thanks to Plotzblog for holding the Plotzaide and to Karin (hanseatta) for pointing us to it.  A fun time was had by all no doubt.

SD Starter

Build 1

Build 2

 Build 3

Total

%

SD Starter  - 4 g Rye, 2 G AP & 4 g water

10

0

0

10

2.00%

Whole Rye

10

20

16

46

10.85%

85% Extraction Wheat

0

0

24

24

5.66%

Water

10

20

40

70

16.51%

Total

30

40

80

150

35.38%

 

 

 

 

 

 

SD Levain Totals

 

%

 

 

 

Flour - 50 g of Rye and  26 g of 85% Extraction

76

17.92%

 

 

 

Water

74

17.45%

 

 

 

Hydration

97.37%

 

 

 

 

Levain % of Total Weight

16.85%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Extraction Wheat

89

20.99%

 

 

 

AP

335

79.01%

 

 

 

Dough Flour

424

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

2.00%

 

 

 

Water

316

74.53%

 

 

 

 

 

 

 

 

 

Total Flour

500

 

 

 

 

Total Water

390

 

 

 

 

T. Dough Hydration with Starter

78.00%

 

 

 

 

Whole Grain Rye %

10.00%

 

 

 

 

 

 

 

 

 

 

Total Weight

900

 

 

 

 

 

 

 

 

 

 

This bread cost 99 cents for ingredients and elecricty to bake

 

 

 

 

I went in and got Lucy out of her kennel fiunk - but she still isn't the Doxier dog we know and love......I'm hoping the sunset will cheer her up some!

Comments

bbegley's picture
bbegley

Great looking loaf, love the design and that crumb is perfect!

dabrownman's picture
dabrownman

It is a pretty standard SFSD for sure only a bit more sour and very tasty.  Sad it didn't bloom as planned.

Happy baking

Song Of The Baker's picture
Song Of The Baker

Look!  Dabrowny's yard is blooming sourdoughs!  Party at dabrowny's!

Nice structure and overall loaf.  There's a part German in me that wishes it took part in this bake.

John

dabrownman's picture
dabrownman

Lucy thought is was big porcini mushroom growing in the garden and it turned out to be a SFSD. One day she brought in a dirt clod and claimed it was a truffle.  She is only slightly better as a baking apprentice but fdoes come up with some dusey recipes now and again.

My daughter had a piece of this bread plain right before dinner and thought it was the best white bread yet.   I wondered what she was doing eating bread before Curry Corner's garlic naan, chicken tikka masala, lamb curry, biryani rice and sag paneer.   Our eyes were bigger than  our stomachs and we brought half of it home for dinner tonight:-) Indian food is like Italian food - better the next day mist always.

Glad you lkike the bread John and happy baking.  The Olympics don't end for 5 more days....

golgi70's picture
golgi70

Nice Bake sir.  I wish I had seen this in time and I'd have maybe given it a go.  We'll have to have a Fresh Loaf bake off of some sort.  Fantastic Crumb.  From what I read you have just made the ultimate SFSD.  With the wet doughs like such maybe rolling the decorative pieces in rye flour would help keep them remain "separated"?.  Even so the loaf looks great as is.  

I do think it is a bit unfair that your garden grows the bread though.  You'll probably be disqualified for that.  

Nice Baking

Josh

dabrownman's picture
dabrownman

to win the GOLD!....... and you actually have a chance to do it :-)  I knew if I made the dough wet the design would just sort of melt into the mass but not having a a decent crumb was the other  possibly with 72% hydration.  Maybe a 75% would have been the best choice and dusting the design to keep them separate like you say - will definitely try that for the next Olympics.

Glad you liked it anyways.  This was the softest crumb of all time - and sour like SFSD used to be in the old days. I've been trying to get the taste right and this is close.   I really like it.  That 85% extraction flour is just the best flour to work with and Lucy can't wait to use it 100% for the wheat portion of this bread.....with 10% spelt too.

I do want the garden ti grow truffles and porcini though.....I think I'm going to get disqualified for the 85% extraction flour:-)  It was supposed to be T550  and there wasn't any in Lucy's pantry - can you  believe it?

Happy Baking Josh!

trailrunner's picture
trailrunner

and great pics...I well remember the flowers of AZ Spring...sigh...would be glad to be on the bicycle about now in AZ. You and the "pooch" continue to produce excellent breads. :) c

dabrownman's picture
dabrownman

cactus blooming too.  I hear the desert bloom isn't great this year because we haven't had any rain since the turn of the century it seen:-(  This is a simple by great bread as many simple ones are.  Glad you like it and happy baking Caroline!

gmabaking's picture
gmabaking

sure cheered me up! And those Spring flowers....we have two tiny violas blooming bravely beside the flower boxes. So there is hope that the buds on the trees will actually turn into leaves. someday. Meantime we can bake bread. Not as gorgeous as this loaf that you and Lucy put together but I just keep trying anyway!

I did try the pizza from the NY Times. The 00 flour made it stretchable and it was an easy fast bake. I'd comment on the taste but the word got out that gma was making pizza and even the doubled recipe turned into a take out order. I'm going to try it again but with sourdough, maybe make a separate one for my fearless assistant who maybe would share a taste.

Any plans for Easter breads yet ? Been thinking about the Colomba Pasquale but I don't know how shaping the dove would work out. In looking through Carol Field's Italian Baker there is a Pizza Civitavecchia that she describes: "The sweet Easter bread of the port of Rome is always distinguished not only by its slanting dome top but also by its unusual taste derived from the port, ricotta and anise seeds that flavor it. This makes extraordinary French toast" In the formula it says port or rum." I think I'd use rum and I know I could do the slanting dome with almost no effort. :-) My cheese bread was slanting above the panetonne pan. Only 420 grams of flour but 4 eggs and 9 egg yolks! I'll have to raid sister Diane's chicken coop. Says to bake in two well buttered 2 quart molds or souffle dishes.

Been catching up with your index. You've sure made some interesting breads. Lucy must be worn out from all that planning and from keeping you in line!

Happy Baking

dabrownman's picture
dabrownman

Tartine loves of late and they look pretty stellar from this distance.  Is this the pizza you are talking about?

http://crumbsoflove.wordpress.com/2012/03/30/pizza-civitavecchia-italian-easter-sweet-bread/

Looks like the perfect Easter treat to me and at least the eggs are in the inside and don't have to be colored:-)  They didn't mention a sloped top but theirs did look a little 'depressed" in the middle.    I think I will use some home made limoncello for the sultana hooch to get in the Italian Almalfi Coast summer mood:-)

I told the girls that i wanted to get some chickens and they said they didn't want to put up with the mess and Lucy said she would eat them the first chance she got - so no chickens here :-( 

The Times pizza sounded great so i made a poolish.  It is a 3 day old now, YW and pinch of ADY poolish going originally for pizza tonight but my daughter and I went out for Indian food last might and we ordered too much.  Maybe I can eat my left overs for lunch and still have pizza tonight ?   I'll get it out just in case and get the dough autlyse going:-)  Well, that's done and were are making headway!

It got to 98 F twice here this week so 100 F will be here in a couple of weeks, summer will be in full swing and the flowers burnt up to charcoal dust and blown away.  Glad you read though the recent blog.  Lucy and I have been baking away a loaf a week and making all kinds if food.  Now that it is hot, we are taking the mini oven out t the patio this coming week to do our summer bread baking.  Another way to measure the passing of the seasons. from warm to hot, to warm to hot !  The ismaller nsects are starting to take off and disappear in a puff of smoke - so summer is near.

Let me know when you are doing the Pizza Bake for Easter and we bake along with the GMA's again.

Happy Baking Barbara.

hanseata's picture
hanseata

And I hope I could help you with the submission. Ach, DBM, all these appetizing photos! But there is a guy who is obviously camera shy.... nice teaser!

Karin

 

dabrownman's picture
dabrownman

but Lucy is.  She wouldn't look at the camera and my daughter said turn right Dad so I can get Lucy's face.  Alas, she is better looking  than the males in the family so...Lutz said he got my email so I assume we are officially entered.  .Hopefully Lucy won't get disqualified because she is a semi professional, known to cheat and uses her good looks to her advantage:-)

Happy Baking and thanks for letting us Fresh Lofians know about the Bread Olympics and getting me to figure out how to enter!    

hanseata's picture
hanseata

Let's see how it all turns out.

isand66's picture
isand66

Don't be too hard on poor Lucy.  This bread while upsetting to Darth Vader is a worthy entry into the competition.  Your crust and crumb look great and this must have tasted wonderful.  Wouldn't it be nice if we could grow a nice boule in our garden but what fun would that be?

Anyway, happy baking and give Lucy a big hug for me and my brood.  Lexi and Max spent the day watching my wife and I kill ourselves raking out our flower beds.  If finally feels like spring around here!

Regards,
ian

dabrownman's picture
dabrownman

my 6 x beaver Stetson, now 40 years old by the way,  is no black plastic, evil doer, fake prosthesis and my boots are Tony Llama's too.   Still, It is good that Lucy sees me as a Jack booted Vader type so I can keep her as a BA 2nd Class as long as possible!  She was beside herself that she couldn't come up with the formula this week and that the Bread Olympics, being held in her homeland, didn't have the challenge bread be a decent pumpernickel:-)  She is incorrigible!

Glad you like the bread Ian and that so many Fresh Lofians are joining in the fun.  Next time we will make sure the Chacon cracks 100% ..... 

happy Baking  

CAphyl's picture
CAphyl

dabrownman:  Another one to try....love all the photos, too!  I am getting hungry looking at this great bread and food. The crumb is excellent and the scoring wonderful.  I am working on a bread experiment myself...hope ti works out.  Thanks for the great bread report.  Best,  Phyllis

dabrownman's picture
dabrownman

as you hope.  Glad you like this one too.  Lucy and I always have fun making bread and she really will eat just about anything so what is not to like about that :-)  We had pizza tonight and all of it was different that our usual pizza so a real treat to have something new.  I can't believe I ate a whole pizza - but it was so good..  Glad you liked the food and

Happy baking Phyllis..

CAphyl's picture
CAphyl

dabrownman:  Once you make your own pizza, it is so hard to go back to frozen!  I think I will make a pepperoni this week.  it is not difficult to eat the whole pie.  I am sure yours was excellent.  I will post something on my experiment tomorrow (not pizza!), but I am not sure how the second half will come off....Lucy looks so cute...glad she is feeling better.  Best, Phyllis

Janetcook's picture
Janetcook

Mr. DB,

Hat looks like 1/2 a Hoss Cartright 10 gallon hat.  I expect to see you sitting astride a horse with that kind of hat and riding off into the desert sunset with Lucy trailing behind :)

I like the scoring on the loaf and your garden shot is very nice.  Can't believe the flowers you have this time of year.  We are due to get snow tomorrow so only things bold enough to pop out of the ground here are bulbs - daffodils, crocuses and such.  I did cheat and plant some pansies outside of my baking window just cuz I wanted to look at some color!

Glad to hear Lucy is recovering.

Janet

dabrownman's picture
dabrownman

of something blooming to remind us that beauty is only a glance away.  Pansies are sp hardy.  They like the cold and heat to a point and and will grow here from fall through spring.  The daises are volunteer and every year the patch just keeps getting bigger.  All from one potted plant.  I'm trying to get the salmon zinias to do the same thing but so far no luck.  Bulbs grow once in the fall or spring and then just bake in the ground like an Hawaiian pig once summer hits.

When  I was younger, OK a lot younger, in my late 20's I had an old Tennessee walking horse that was a bit old when I got it.  I was bound and determined to train it to be a roper.  Well, it never was much of roper but he was the weirdest gaited horse of all time..... but, I was the same size I am today.  I used to mail order Saddle King boot jeans because that was the only way you could get them   My daughter still doesn't believe that people used to do mail order all the time.

Anyway, I got fat and the thin wash shrunk and dried 36 inch waisted jeans didn't fit anymore.   So they were packed away for 30 years.  But, when I got thin all these years later, there they were, ready to go again and they fit perfectly,  Now I've worn the knees out of both pairs but still can't seem throw them away:-(  A good quality Stetson will last forever though....sort of like a SD starter:-)  Now If you could come up with a boot that lasted  as long as a Stetson, then you would be a billionaire quick enough but there would be a lot boot makers out of business and looking for other work:-) 

When I left Kansas City for good, I gave the horse to a nice young girl not far away and it died of old age while standing up, frozen stiff in the pasture a couple of years later ...right after the first of the year.  I told my Dad to take pictures but he said he knocked the horse over and wasn't going to stand it up again for photos... like we do bread today.

I guess that explains why Austin Dillon is my favorite NASCAR driver, even though he is a rookie - he has a nice hat :-)

Glad you liked the bread Janet and I see you are in the middle of some serious Easter baking.  I'm just doing hot cross buns and the Pizza Civitavecchia with the GMA's .  I didn't want to say anything but it doesn't look like any pizza I've ever seen:-)   Can't to see some of your Easter treats.

Happy Baking and Happy Easter Janet.

gmabaking's picture
gmabaking

Other than some form of pie consisting of some form of dough, topped with some form of topping- the word pizza is derived from a word meaning point, as I understand it. So maybe the slanting dome that Carol Fields writes of is where this name comes from?  No matter the name, we three gma's will join you in trying it for Easter. Looks like we will mix up Hot Cross Buns Thursday, with a variation of baking then, reheating Friday morning and waiting until Friday morning to mix up and bake. The "pizza" cake we are all going to bake Saturday afternoon for Easter. Should be fun, now to decide what to do with five egg whites....

Barbra

dabrownman's picture
dabrownman

I think we will whip up the whites separately and fold them into the mix to lighten the load on this Pizza some:-)  Guess it would be a French Souffle Pizza then:-)

Happy Easter baking to all.