The Fresh Loaf

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Lucy’s Sorta Tzitzel Like Sprouted Sourdough

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dabrownman's picture
dabrownman

Lucy’s Sorta Tzitzel Like Sprouted Sourdough

Lucy noticed that we were out of Jewish Deli Rye sandwich bread and pumpernickel too so she was flummoxed as to which one she would craft up a recipe for this week.  Of course she chose pumpernickel since I is always her favorite kind of bread but, since I had recently smoked a corned beef, freezing half, I told her the pumpernickel would have to wait.

 

She knows out favorite JDR is tzitzel and we have messed with the formula  several times trying to get it right – without total success but we love the final SD bread anyway. It eventually became a 40% whole rye bread that was a little less hydrated than out usual bread for that amount of whole grains.

 

Lucy then decided to continue our sprouted grain baking by using 30% sprouted whole rye and wheat in the mix and increase the amount of whole grains to 60% by using 30% whole un-sprouted rye and wheat as well.  In the past, 30% sprouted grain in the mix became somewhat of a fermenting nemesis making a long, shaped proof in the fridge of 20 hours problematic.  We thought we would give it another go to verify the previous outcomes.

 

We sprouted the equal parts of rye and wheat on Monday and dried them outside in the AZ sun at 105 F on Wednesday before the monsoon rains came around dumping 2 of rain is a very short period of time.   We milled the sprouted and whole grains together and sifted out the 15% hard bits totaling 42 g which we fed to the 9 week retarded rye starter to make the levain over 3 builds.

 

The first build was 2 hours the 2nd stage was 3 hours and 3rd stage was 4 hours.  Once the levain rose 50% in volume we retarded it for 12 hours.  An hour after the levain came out of the fridge the next day, we started the 1 hour autolyse with the remaining dough flour, red malt, sprouting water and water with the salt sprinkled on top – so no chance for forgetting it.

 

I know what you are thinking.  Tzitzel not made with any sprouted flour or even any whole meal flour either.  It is made with medium rye flour, bread flour and commercial yeast.  Lucy’s Sorta Tizitzel Like Sprouted Sourdough is getting pretty far from the mark but since she can’t read or understand English – it isn’t all her fault.

 

I think she just called it that to please her master and feed his Tzitizel Fever Fetish.  Still, it sounded pretty good if the sprouted flour didn’t create its usual run away fermenting mass that would eat the fridge and probably the most susceptible and most tasty part of the kitchen.

 

Tough to beat  good, bacon, brie,  blue cheese mushroon burger - once a month!

Once the levain hit the mix, we did our usual 3 sets of slap and folds of 7, 2 and 1 minute – all on 20 minute intervals.   Since the hydration was low for this amount of whole grains. We did 2 slaps to each fold and I can say thy dough completely quit sticking to the counter after the first 7 minutes.  With 30% whole rye in the mix you have to change your rule of thumb about quitting the first set of slap and folds when the dough stops sticking to the counter.  It was sticking much but there was a bit left behind – so no worries.  By the time we finished up the slap and folds the dough came off the counter clean.

 

Can't remember the last time we had grilled lamb chops.

We incorporated the aromatic seeds into the dough on the first set of stretch and folds and they were thoroughly incorporated after the 3rd set.  The S&F’s were done on 15 minute intervals unlike the slap and folds.  We normally would put more aromatic seeds in this bread but we wanted to get a better feel for the difference in taste using 30% sprouted whole grains and didn’t want as much competition coming from the seeds.

 

Once the S&F’s were done, we shaped the dough into a boule rather than the typical Tzitzel batard.  It was immediately bagged in a trash can liner and placed in the fridge for a 20 retard but decided we would check it at 16 hours anyway.

 

We took th proofed dough out of the fridge at the 20 hour mark and let it warm up on the counter for an hour before firing up the Mini oven.  We got 2 of Sylvia’s steaming cups ready in the microwave, upended the dough onto parchment on the top vented cover of the MO’s broiler pan, slashed the boule T-Rex style and slid the whole assembly into he mini oven at 500 F for 15 minutes of steam.

 

After 4 minutes we turned the oven sown to 475 F.  It is nice to be baking Mini Oven Style again.  After the steam came out, we turned the oven down to 425 F convection this time and continued to bake another 12 minutes until the bread reached 210 F on the inside and was removed to the cooling rack.

 

We love a rich beef stew even in the hot Az summer.

This bread smelled great when it was baking and filling the kitchen with that aromatic seed smell known to make master bakers fall their knees crying and also so their apprentices can get to them to do a nose rip so no one knows what their master is crying about for sure.  Lucy is famous for her nose rips and my wife and I have the scars to prove it – think Chinatown.

 

This bread browned up very well, sprang a bit and bloomed enough to reveal the nasty dinosaur footprint.   It came out of the oven very crisp with small blisters.  We will have to see how the crumb came out after lunch.  We had to dig out some smoked pork from the fridge for today's lunch after we tasted this bread.  This might be the best high percent whole grin Jewish deli rye style bread we have ever made.  The crumb was open, soft and moist.  The subtle aromatic seeds came through just enough.  The sprouted grain gave the bread a more complex and deeper flavor.  This is one fine sandwich bread.  Can't wait to but some smoked corned beef on it.

Formula

 

RyeSD Starter Build

Build 1

Build 2

 Build 3

Total

%

9 Week Retarded Rye Starter

6

0

0

6

1.31%

15% Ext. Sprouted Rye & Wheat

6

13

26

45

9.80%

Water

6

13

26

45

9.80%

Total

18

26

52

96

20.92%

 

 

 

 

 

 

Starter Totals

 

%

 

 

 

Flour

48

10.46%

 

 

 

Water

48

10.46%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total Flour

10.67%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

85% Ext. Sprouted  Rye & Wheat

249

54.25%

 

 

 

KA Bread Flour

210

45.75%

 

 

 

Total Dough Flour

459

100.00%

 

 

 

 

 

 

 

 

 

Salt

10

1.95%

 

 

 

Sprout Water 180 & Water

340

74.07%

 

 

 

Dough Hydration

74.07%

 

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

512

 

 

 

 

Sprout Water 180 & Water w/ Starter

388

 

 

 

 

 

 

 

 

 

 

Total. Hydration with Starter

75.78%

 

 

 

 

Total Weight

927

 

 

 

 

% Whole Grain - Sprouted Grain

58.98%

27.93%

 

 

 

Spice Mix

12

2.61%

 

 

 

Red Malt

5

1.09%

 

 

 

Hydration with Starter & Adds

75.05%

 

 

 

 

 

 

 

 

 

 

Spice mix is 6 g caraway and 2 g each anise, corriander & fennel

 

 

And Lucy say's not forget the salad.

Comments

CAphyl's picture
CAphyl

I love the boule, the wonderful crust and scoring.  This must have tasted so good. I can see the fennel seeds on there--beautiful.  When I think of the terrible rye bread we used to get at the store and at restaurants when we were kids.....It sure wasn't like this! Congratulations on another fine bake. I need to get baking again.  Best,  Phyllis

p.s.  we need the rain in CA.....I did hear that it was quite a drenching from my AZ friends...

dabrownman's picture
dabrownman

hour.  We got about an inch at our house.  Still, this is the most rain we have had for monsoon in 5 years - around 3" total which isn't bad for a place that gets 7" a year- still .....15 tears of drought is a long time.

Glad you like the bread.  The crumb came out as good as the crust.  We like this bread very much and think it might be the best Jewish Deli Rye style bread.  The sprouted flour and 60% whole grain put it over the top.

Happy Baking Phyllis

prof_fr's picture
prof_fr

A true Trinity

Lovely bread

Great sunset

Perfect Dachshund

 

 

EXCELLENT !!!

dabrownman's picture
dabrownman

My dackel Lucy, who is also my baking apprentice 2nd class, thanks you too.  You made her day.

Happy baking 

varda's picture
varda

looks like a special bread.   btw I don't use commercial yeast for tzitzel - just rye sour.   Maybe Pratzels did use CY but if so they never said.   Cheers.  -Varda

dabrownman's picture
dabrownman

Pratzel's Tzitzel being sour but it could have had some SD in there.  I donlt know if ITJB has SD in their version?  Most commercial bakeries use the sponge and dough method using commercial yeast in both to make their JDR.  It is  so much easier, faster and and predictable.  We use SD alone of course because we prefer it for all kinds of reasons:-)  This is pretty far from tzitzel, and farther than it should have been since Lucy forgot to put the corn meal on top so.....we put corn cob jam on it toasted this morning.  Your right this is special bread and very tasty for a JDR with only 30% rye in it because of the sprouted grains.   Makes all the difference in the world.

You would like this bread Varda - just delicious.!  Good luck with the markets!

Happy Baking

Kiseger's picture
Kiseger

Love the T-Rex scoring!  This looks delicious, you got great blistering as well!  Well done Lucy, another corker!  Do you find a difference in taste between "normal" flour and sprouted flour?   It's raining where I am, so thanks for the sunset.  

dabrownman's picture
dabrownman

scoring Ian used it on one of his breads but, we quickly stole it:-)  The mini oven puts blisters and  crispy crust on bread like nothing else.  i was shocked the first time we used sprouted grains at how much different it did taste.  In this bread, that is already so aromatic and flavorful, it really comes out.   I like the sprouted grains as long as you don't get too much in there - 30% is about the most I would put in any mix.  The dough can turn to goo pretty quick if you use sprouted grains that were dried at a low temperature to keep the enzymes active.  If it is dried at temperatures around 150 F then no worries.  

This is our new favorite JDR sandwich bread.  So hearty, healthy and tasty - we just love it!

Happy Baking 

isand66's picture
isand66

Another fine looking bread DA and hats off to cutie-pie Lucy who's looking very pretty.

Your crust and crumb look perfect to me and this must taste just as good.

Love the food shots....that burger sure does look good even at 7:47 AM!

Happy Baking,
Ian

clazar123's picture
clazar123

I have never seen such appetizing plates of food in my life. And such great nutrition! I would love to stop by next time I am in the area! I guess this week it might be by boat!

dabrownman's picture
dabrownman

I taught photography in the Architectural department.  Then it was shooting drawings and models (similar to shooting food) and going into the darkroom to make prints.  Now it is so much easier and  of course.... way cheaper too.  A cheap pocket camera is all you need and good looking food to shoot!  We will try to have something decent and healthy to eat when you row in for dinner:-)  We do try to eat well and enjoy it more - the sunsets help the enjoyment....

Glad you like the all the food and

happy baking

dabrownman's picture
dabrownman

so she looks better than normal and sure smells better too!  We like this bread with 60% whole grains and half of them sprouted.  A tasty loaf for sure and It was baked just right in the mini oven.   The last 2 bakes have come out very well.  Now, if the next one does as well, we can retire from baking bread.   So we will have to do a sprouted version of David's San Joaquin baguettes to make sure we fail:-)

Still love the T-Rex scoring Ian.   I was looking at mookie loves bread dot com and saw your very nice looking JDR example that has SD and commercial yeast in it - very nice and it didn't tale 3-4 days!

Lucy says HI to her East Coast Island Friends and here is your breakfast - happy baking Ian.

 

isand66's picture
isand66

You are just evil DA!  I can eat both of those in a minute.

Glad you liked the JDR...it's probably my most popular post believe it or not.  Seems people everywhere are looking for a good JDR.

Check out my latest post from this morning.  Would have had it on sooner but the site crashed earlier this morning.

Hi to Lucy from Max. Lexie and the gang of 5.

PMcCool's picture
PMcCool

That sounds like a very tasty tzitzel-ish bread, dab.

Paul

dabrownman's picture
dabrownman

The best JDR we have managed to bake date. Just plain delicious - even plain without being toasted or spread butter.  Glad you liked it and

Happy baking

Mebake's picture
Mebake

Delicious bread, as usual, DA

Looks like your perseverance and fearless sole paid off. 30% sprouted whole grain flour bread can't look much better than this. Noticed you're using KA bread flour, I bet it helps a lot.

Khalid

 

dabrownman's picture
dabrownman

JDR bread - at least for now:-) Glad you like it Khalid.  I think 30% sprouted grain is a much as i would use with an autolyse and a long retard in the fridge.  I'vr been using a mix of Lafama AP, KA bread flour and Winco bread flour that averaged out at 12% protein which seemed to work fine the last couple of bake.  The KA flour worked great all by itself at 12.7% protein.  I found it on sale at Winco for less money than the KA website:-)  Hope it stays on sale.

Happy baking Khalid and good luck with the market