The Fresh Loaf

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Getting Ready for Ploetziade 2

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dabrownman's picture
dabrownman

Getting Ready for Ploetziade 2

Lucy has been gathering up ancient grains like farro and einkorn and Kamut and other allowed newer organic heirloom grains that are being replanted in small quantities in Arizona like Desert Durum, Pima Club and Sonoran White.

 

It is heartening that the folks at Hayden Mills and the O’Odham / Pima Indians at Ramona Farms are replanting these grains and offering them for sale - even if at steep prices.  It has been an interesting endeavor just to find some of these and talk to the people involved.

 

We know there are so many other grains out there that could be brought back to life but there is a reason why these grains went out of favor in the first place too and not many bread bakers can afford to spend $5-$7 a pound for these grains either.

 

One of Lucy’s recipes took the left over 85% extraction 7 grain flour from last Friday’s bake that already had farro and Kamut in the mix and added some Hayden Mills Desert Durum and Farro to it along with the Einkorn we found at Whole Foods to get the mix up to a real 9 grain bread.  I know that Lucy has an 11 or maybe even 13 grain variation in her someday.

 

Even though she already had some rye in the mix she tossed in some left over whole rye too just to get some whole grain in there even though this bread doesn’t need it being that the rest of the grains are 85% extraction. We have been wanting to make a bread like this for a while to see what getting the hardest bits out of the mix might  bring to the party.

 

The other bread is a 50% whole grain bread using Pima Club and White Sonoran for the whole grains and AP for the other 50%.  The two whole grains are white wheat varieties that are supposedly low in gluten so the AP was a good paring to keep the gluten low.

 

Folks think that these ’weak gluten’  flours are good for making tortillas, cookies and cakes and they are but eventually, we want to try them out on baguettes since they too are also made with low gluten flour – and pizza too.   I’m guessing, after seeing this bread from the outside, that it also can make some fine sourdough too.

 

The mis en place for ........................................................a fine Chinese 5 spice stir fry

The levain for the 9 grain was made with the same 85% extraction flour but the levain for the AZ bread was made from the 15% hard bits sifted out from the milling process.   If there are hard bits in the mix we like to put them into the levain build to get them a wet for as long as possible.  The other difference was that the levain for the 9 grain bread was refrigerated for 48 hours, 1 hour after the 3rd feeding and the AZ levain was not refrigerated at all.

 

Each of the breads had a 1 hour autolyse with the dough flour and water with the pink Himalayan sea salt sprinkled on top.  The hydration was 5% higher for the 9 grain at 80%.  Each went through 3 sets of slap and folds of 5, 1 and 1 minute on 15 minute intervals.

Oddly the 85% extraction dough felt much more slack and new thought it would be the other way around.   No stretch and folds or bulk ferment was done.  We quickly pre-shaped and then shaped a boule and an oval and placed the dough into the baskets, bagged them and retarded them for 14 hours.

 

First thing this morning we fired up Big Old Betsy for the 550 F regular bake preheating.   When she hit 525 F we put 2 of Sylvia’s steaming pans and a larger one of David’s Lava Rocks.   Sylvia’s pans had rolled up kitchen towels in them and all 3 were half full of water.  By the time BOB hit 5560 F the steam was billowing.

 

A healthy breakfast and lunch should always be on the menu.We removed the dough from the fridge and the baskets by overturning them onto parchment on a peel.  We did a quick slash job on them and into the oven on the bottom stone they went.  After 2 minutes we turned the oven down to 465 F and continued to steam for a total of 15 minutes.  Once the steam came out we turned the oven down to 425 F - convection this time.

The smaller AZ loaf was done in 30 minutes total and the larger 9 grain loaf took 5 minutes more.  Both sprang, bloomed browned up nicely with tiny blisters.  One was slightly darker than the other one though.  After coming out of the oven crunchy, the crust of both went soft as they cooled.

 

Lucy got all dolled up today for Mother's Day with a bath and some much needed grooming.

The crumb of both came out less open than we had hoped for but for bread this healthy and hearty it is still light enough, moist and soft.  Lucy and I liked the 9 grain because of its deeper flavor and more sour but the girls will like the lighter AZ bread the best.  Neither has ans seeds,nuts, fruits, scald or sprouts in them even though both are healthy options for sure.

Lucy reminds you to not forget the salad especially when it has home grown heirloom tomatoes. 

Formula

Pima Club and White Sonoran Boule

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

5

0

0

5

1.08%

AP

5

10

15

30

7.50%

15% Extract Pima & Sonoran

5

10

15

30

7.50%

Water

10

20

30

60

15.00%

Total

25

40

60

125

31.25%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

62.5

15.63%

 

 

 

Water

62.5

15.63%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

15.08%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Pima Club

100

25.00%

 

 

 

AP

200

50.00%

 

 

 

White Sonoran

100

25.00%

 

 

 

Dough Flour

400

100.00%

 

 

 

 

 

 

 

 

 

Salt

9

1.95%

 

 

 

Water

289

72.25%

 

 

 

Dough Hydration

72.25%

 

 

 

 

 

 

 

 

 

 

Total Flour

462.5

 

 

 

 

Water

351.5

 

 

 

 

T. Dough Hydration

76.00%

 

 

 

 

Whole Grain  %

50.00%

 

 

 

 

Total Weight

829

 

 

 

 

Hydration w/ Adds

75.03%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

3

0.75%

 

 

 

White Malt

3

0.75%

 

 

 

Total

6

1.50%

 

 

 

 

85 Percent Extraction Multigrain Sourdough

 

 

 

 

 

 

Build 1

Build 2

 Build 3

Total

%

SD starter

10

0

0

10

1.71%

85% Extraction Wheat

10

20

40

70

13.73%

Water

10

20

40

70

13.73%

Total

30

40

80

150

29.41%

 

 

 

 

 

 

 

 

%

 

 

 

Flour

75

14.71%

 

 

 

Water

75

14.71%

 

 

 

Hydration

100.00%

 

 

 

 

Levain % of Total

13.45%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Whole Rye

37

7.25%

 

 

 

85% Extracttion MG Mix

473

92.75%

 

 

 

Dough Flour

510

100.00%

 

 

 

 

 

 

 

 

 

Salt

11

1.88%

 

 

 

Water

416

81.57%

 

 

 

Dough Hydration

81.57%

 

 

 

 

 

 

 

 

 

 

Total Flour

585

 

 

 

 

Water

491

 

 

 

 

T. Dough Hydration

83.93%

 

 

 

 

Whole Grain Equivalent %

7.35%

 

 

 

 

Total Weight

1,115

 

 

 

 

Hydration w/ Adds

80.10%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Red Malt

6

1.18%

 

 

 

White Malt

6

1.18%

 

 

 

VW Gluten

16

3.14%

 

 

 

Total

28

5.49%

 

 

 

 

 

 

 

 

 

85% Etraction includes:: Buckwheat, Einkorn. barley, farro

 

 

 wheat, spelt, corn & oat - Plus the whole rye makes 9 grains

 

 

 

 

Comments

hanseata's picture
hanseata

Is it the Pima Club and White Sonoran Boule then? I wish I could try it - sounds so intriguing and looks great. (The Multigrain SD, of course, too - as usual, need I say that?).

We ate already half of my Einkorn Yogurt Walnut Bread, I'll post and submit it this weekend.

Best wishes to Lucy - she looks very pretty!

Karin

dabrownman's picture
dabrownman

Pima Club adb White Sonoran is the boule and the lighter colored crumb.  The yogurt and walnuts sound perfect for the Einkorn.  Canlt wat to see yiur post to see how huigh you set the bar for the rest of us:-)

I'm thinking about baking the Ploetziade bake, in a pot.... with hemp seeds and calling it the 'Ancient Grain Hempy Pot Bake!  Would have to put some other seeds in there too, maybe some nuts and dried fruit.

These are some pretty tasty breads.  A multigrain with ancient and AZ grains with a hemp backbone would be pretty interesting,  Will have to see what Lucy come up with.

Glad you liked this bake Karin and Happy Ploetziading!

Syd's picture
Syd

DA,

That crumb is just perfect.  And I just wish I could get my hands on some of your grains over here.  I am afraid it will be even more expensive if i have to get it over the internet.  What a fine looking assistant Lucy is!

Nice baking,

Syd

dabrownman's picture
dabrownman

so tasty we can't wait to try out a multigrain of Pima, Sonora, Desert Durum, Einkorn, Kamut and Farro that is 100% whole grain. Now that will be worth waiting a week to taste.  Hopefully these Ploetziade bakes will get farmers and millers everywhere to try to grow some old and heirloom grain varieties.  Glad you liked the bake Syd.  Lucy says thanks and

Happy Baking

isand66's picture
isand66

Another great looking bake DA.  I love the look and sound of both of these and which I had access to some of that fine Pima flour.  So happy to see how pretty Lucy looks.  I showed her picture to her boyfriend and he started howling at the top of his lungs in excitement :).

Look forward to your 100% ancient grain bake.  I'm starting to get some ideas myself so will have to give it a go later this week.

Happy Baking and Mother's Day to your wife.

Ian

dabrownman's picture
dabrownman

Ian.  Can't wait to have some toast this morning.  I finally found a long thin and tall pan at Goodwill on dollar Thursday to make pumpernickel and I found a basket just like it.  Hadn't been there for a while.

So, Lucy wants to do a Whole Ancient Grain Pumpernickel and then use the  same dough made as a long thin batard but I'm fighting her to make the regular one in a Chinese sand clay pot, throwing  some hemp seeds in there for the Ancient Hempy Pot Bread.

Ramona said she had presented her Pima and Sonora berries to Whole Foods to their 'locally sourced' buyer.  She was expecting to find out if she gets in any day now.

Glad you liked the bread Ian - have a great weekend .  Lucy and i are looking forward to your Ploetziade bake. 

golgi70's picture
golgi70

Looks like you got a whole lotta fun new grains to play with.  That Plotzade is a motivator to further stock our pantry.  And pretty cool to use an ancient "American" wheat that may be the very only source in the world.  I look forward to seeing more of what you make with these new treats

 

Josh

dabrownman's picture
dabrownman

who are trying to get these old out of favor grains growing and being used again.  The bread cones out good enough.  Having the NA Indians involved is also a good thing. Definitely going to do a 100% whole grain pumpernickel with them for sure and one chock full of seeds.    She didn't know for sure but she doesn't know of anyone who had Pima Club seeds much less planting it. Now I have some:-)

Your market bake looks great Josh.

Mebake's picture
Mebake

Oh, that looks delicious, DA! Nice crumb for such a grain and seed mix. Love that basket pattern too. Superb!

Khalid

dabrownman's picture
dabrownman

Khalid.  Wait till you see the 100% whole grain pumpernickel variety Lucy has lined up for Ploetziade 2.  You will really like that one and the same variety baked conventionally with steam.

Happy Baking Khalid.