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11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

dabrownman's picture
dabrownman

11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

Here is the 3rd version of this bread.   Even though none of them have been exactly the same they were close and the main goal was to se if not aging home milled flour for at least 3 weeks would have an adverse effect on the bread if not used within 1 day of milling.

 

This on was different than the other 2 in several ways.  Less levain was used for this bread.   We did a 21 hour final retard and a 1 ¼ hour warm up on the counter.  This bread had some additional whole grains getting it up to an 11 grain bread from the previous 7 and 8 grain version.

 

Since this loaf was so big, it wouldn’t fit under our largest DO bottom used as a cloche  so we had to bake it on the stone in BOB using Mega Steam.  We also included the 2 week soaked chia seeds in the autolyse this time instead of adding them in before the slap and folds. 

 

Lucy voted this the best looking rustic dough ball of the year so far. Another major change was making this larger loaf into a chacon.  The first version rolled out the dough to cut it into strips that were seeded and then twisted twice to make the shape.  All of this handling really seemed to hurt the openness of the crumb.

 

So we thought that manhandling 40% of this dough to make 2 sizes of balls, a knotted roll for the center and a braided twisted sister rope to surround them would give us a better base line for the crumb to compare to version 1.  We also dipped the middle knot, the smaller balls and the twisted rope in sesame and poppy seeds to give the design some extra character

 

The two previous versions are found here Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts and here Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2 if you want to do some comparing.

 

We followed the same YW and SD levain builds, the autolyse and the gluten development as the previous 2 versions.  But we did the chacone design and final proofed it shaped for 21 hours.

 

We preheated the oven to 500 F instead of out usual 550 F and baked it under steam immediately at 465 F since the larger the loaf the lower the temperature – if you don’t want to burn it.  We also steamed it longer at 18 minutes rather than our usual 15 minutes due to its size.

 

When the Mega Steam came out, we continued to bake at 425 F, convection this time, for another 10 minutes when the bread read 208 F on the inside and we removed it to the cooling rack.  Total bake time was 28 minutes - pretty short for a loaf this size.

 

This bread smelled wonderful as it baked.  It also cracked lightly at the design points showing it was probably a bi over proofed but it browned up to that beautiful mahogany color we love so much   it was crunchy crisp as it came out of the oven too.

 

We love the outside but will have to wait for lunch to see what the inside looks like.  it looks pretty much like the last bake - version 2.  Open, soft and moist - plus...it is plain delicious for a bread that isn't plain at all.  We love the inside as much as the outside.

 

Formula

Yeast Water & RyeSD Levain

Build 1

Build 2

Total

%

7 Week Retarded Rye Starter

0

6

6

1.05%

AP Flour

47

0

47

9.57%

MG 14% Extraction

7

25

32

6.52%

Cherry YW & Water (RyeSD)

54

25

79

16.09%

Total

108

56

164

33.40%

 

 

 

 

 

Levain Totals

 

%

 

 

Flour

82

16.70%

 

 

Water

82

16.70%

 

 

Levain Hydration

100.00%

 

 

 

Levain % of Total Flour

14.31%

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

86% Extraction Multigrain

261

53.16%

 

 

KA Bread Flour

230

46.84%

 

 

Total Dough Flour

491

100.00%

 

 

 

 

 

 

 

Salt

12

2.09%

 

 

Potato Water 225, Whey 151

376

76.58%

 

 

 

 

 

 

 

Dough Hydration

76.58%

 

 

 

Total Flour w/ Starter

573

 

 

 

Liquid w/ Starter

458

 

 

 

 

 

 

 

 

Hydration with Starter

79.93%

 

 

 

Total Weight of Dough

1,283

 

 

 

Whole Gtrain %

51.13%

 

 

 

 

 

 

 

 

Dried Apricots

54

11.00%

 

 

Mixed Seeds

82

16.70%

 

 

Hazelnuts & Almonds

54

11.00%

 

 

Total Add Ins

190

38.70%

 

 

 

 

 

 

 

11 whole grain mix is: rye, wheat, barley, Sonoran White, Kamut,

oats, spelt, buckwheat, einkorn, Hayden Farro and Desert Durum.

 

 

 

 

 

Mixed seeds are 13 G each of poppy, sesame, flax, chia, sunflower

and pumpkin.  Chia seeds soaked in 3 times as much water by weight

14 g  of poppy and sesame seeds were used to sprinkle into the basket.

 

 

 

 

 

Nuts were equal weight of Almonds and Hazelnuts.

 

 

Apricots weighted 104 g wet.

 

 

 

 

My wife cam home from work last night saying "Did you see tnight's sunset?" I did and took a picture of it

Comments

Isand66's picture
Isand66

Looks like another winning bake.  Your crumb and crust look excellent especially with all of those seeds and nuts.

So what was the verdict regarding the flour?  How long did you wait before you used it?  I usually use it either the same day after milling or maybe a week later and have not purposely waited 3 weeks.

dabrownman's picture
dabrownman

if you don't use the flour withing 24 hours after milling than you need to wait 21 days before using it and let it age and oxidize in a brown paper bag.  Supposedly the flour won't work right over those 3 weeks.  i have been millin gmy own flour for at least a couple of years or more and never noticed any change in how it performed over a month but never ran a test to see.  The schedule went as follows

Tuesday milled flour, on Wednesday, day 1, made levain from the hard 15% bits and used the 85% extraction to make the dough on day 2 - Thursday with the bake on Friday day 3.  This bake had the tightest crumb because it was rolled out cut into strips and then twisted twice into a weird rope but it rose and baked well - might have been underproofed..

The next week on day 8, Wednesday, we made the levain from the 15% hard bits and on day 9 made the dough and baked it on day 10.  Bake 2 had the most open crumb by far because it wasn't manhandled in any way just shaped into a boule.  It rode and baked well.

Version 3 bake followed the same schedule, levain on day 17, dough on day 18 abd bake on day 19.  This one was possibly over proofed a bit and had the 2nd best crumb as fas as openness goes.  It rose and baked fine.

My best guess is that the required aging of freshly milled flour is mainly a myth and urban legend.  I'm beginning to think that this notion is perpetrated by commercial millers who can't get their milled flour to retail store or to the home baker in less than 3 weeks.  By having a 3 week minimum urban myth, they can say their four is as fresh as it should be and if it were more fresh it would be bad for making bread.  I mean... you don't want people milling their own flour because yours isn't really fresh now do you?  I do know know my home milled flour is much more fresh, aromatic and flavorful than any I can buy from anyone else, it performs at least as good and makes better tasting bread in the end. 

Glad you like the bread Ian.  We like it a lot and didn't mind making it 3 different ways over 3 consecutive weeks.

Happy Baking Ian and Lucy says to give those dogs a bone!

bakingbadly's picture
bakingbadly

Your breads are very distinct... You could show me a photo of the crust or crumb of this delectable sourdough chacon, without context, and I'd say, "Hmm, that looks like Dab's bread, filled with all the good stuff!"

Zita


dabrownman's picture
dabrownman

what bread belongs to who from the pictures.  i do try to change things up with different methods, flours, hydration retards, shapes  etc but when we do a bread like this one using the same slap and folds and S&F's, even though the shapes were different and the retards different, the insides were remarkably close to each other and I think they should be.  With 50% whole grain and this many add ins, using both YW and SD levain, I don't know if anyone could get it to looklike anything else though! At least we know I can't:-)

I toasted this one this morning with butter and home made apricot jam and it was delicious.  The only way you can get a bread like this one is to make it yourself since I'm not selling it - but I am pretty sure I could....

Glad you like it Zita

Good luck with your Bakeri and happy baking. 

 

geggers's picture
geggers

I agree with you on the urban myth of milling and aging. I mill my own flour and grains and use them at any time. Sometimes that day, sometimes, the next week. As far as I can tell, the breads are superior in every way to aged flour, no matter the timing.

dabrownman's picture
dabrownman

Plus, without home milling a bread like this would not be that easy to put together.  My bread forever changed when I started milling my own flour.

Happy Milling

Kiseger's picture
Kiseger

which one of the these I like best, this chacon is so lovely but I was also taken with your xmas wreath!  You really turn out the most yum-packed beautiful loaves!  The Husband gave me "that look" when I uttered the words "home milled flour"......  I've got a long road ahead before I can convince him, but your 3 week experiment is interesting.  Have been baking a lot but too distracted with the maelstrom of daily life to post, your loaves and posts cheer me up, thanks!  Hug to Lucy!

dabrownman's picture
dabrownman

very similar, despite their differences, for some reason!  I like them all very much and the milling test was useful to not worry about flour being off it not aged properly.

With Christmas coming up ,you need to let Hubby know if he wants a decent loaf of bread for the holidays, perhaps in the shape of a wreath,  he will have to spring for a mill with your name on the tag :-)  Lucy loves hugs and tummy rubs and thanks you.

Glad you liked the posts and happy winter baking