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Sprouted Ancient Grain Valentine’s Day DaBialotta’s

dabrownman's picture
dabrownman

Sprouted Ancient Grain Valentine’s Day DaBialotta’s

After making some Mexican influenced bialy’s last year and rightly catching heck from the onion and poppy seed bialy purists that the Mexican creation really can’t be called bialy’s, joyfulbaker came up with a new name for them – bialotta’s since they carry on Lucy’s penchant for mega topping and add ins.  Lucy added the Da in front and now they are called DaBialotta’s.  The original Dabialotta’s can be found here: Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

 

For Valentine’s Day in the past, we have made pink buns using beets found here: Sourdough Pink Valentine Hamburger Buns.  So Lucy though she would combine the pink with the DaBialotta’s and make this year’s Valentine’s Day Bake one to remember for being really pink and weird at the same time.  We love balking twofers around here more than just about anything except possibly Megafers.

 

In the past the Dabialotta’s were made with yeast water but this year, since we were going pink we made them with rye SD starter only.  We also put a mix of some home milled ancient grain sprouted flour, consisting of emmer, spelt einkorn and Desert Durum and some Ramona Farms Pima Club and Sonoran White that the Pima Indians are trying to bring back from the dead on their reservation .

 

 My 2nd class apprentice still managed to mess up the method when she forgot to add the chopped roasted beets in during the first set of stretch and folds.   We did our usual 3 stage levain build and retarded it for 24 hours and the 1 hour autolyse as the levain warmed up on the heating pad the next day.  We also did the usual 3 stets of slap and folds on 8,1,and 1 minute before doing the 3 sets of stretch and folds.  All the dough development was on 20 minute intervals.

 

We4 then bulk retarded the dough in an oiled bowl for 12 hours.  The next morning, without letting the dough warm up we did 2 sets of additional stretch and folds to incorporate the chopped roasted beets.  Don’t let the 75% hydration fool you.  The beets really made for a sticky mess once they were incorporated and the dough felt like 80% hydration with not enough whole grains to soak up the excess water.

 

We divided the dough into 8 pieces and folded them into balls and placed them on a baking sheet covered with parchment and semolina flour.  Every half hour we used a spoon to hollow out the ‘bialy’ hole.  After and hour and a half we started to fill the cavity starting with fresh oregano on the bottom followed by a piece of pecorino then the home made chorizo and caramelized onion followed by the other cheeses including: aged smoked gouda, Rembrandt, aged white sharp cheddar and pepper jack.

 

We fired up Big Old Betsy and once she hit 500 F we put in the Mega Steam which was billowing 15 minutes later.  We slid the baking sheet onto the middle rack between the two baking stones for 10 minutes of steam while turning the oven down to 450 F.  Once the steam came out we turned th oven down to 425 F convection this time and baking them for another 10 minutes until they read 210 F on the inside.

 

Yea! The pink stayed put as we hoped and they smelled great while baking.  They did blister but didn’t brown up as much as usual because of the shorter baking time than usual.  Can’t wait till they cool down so we can put some fresh cilantro on top and slice them open to see the crumb and have a taste.  Lucy says they sure look Valentineyish to her.

 

.The perfect breakfast egg DaBaily with home made raspberry jam.- yummy!  Then there was that not so good looking Indian lamb curry that tasted fantastic!

The crumb came out pinky, fairly open even with the extra manipulation of forgetting to put the beets in, moist and glossy.  The taste is unique with the beets lending a sweet note to the sour dough.  The oregano is subtle with the spicy home made chorizo shining next to the various cheeses.  We loved this near sammy for a lunch today.  Very tasty indeed.   

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

2 Week Retarded Rye Sour Starter

10

0

0

10

1.76%

66% Extraction Sprouted Ancient Grain

0

0

33

33

5.81%

34% Extraction Sprouted Ancient Grain

10

20

7

37

6.51%

Water

10

20

40

70

12.32%

Total

30

40

80

150

26.41%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Sprouted Flour

75

13.20%

 

 

 

Water

75

13.20%

 

 

 

Levain Hydration

100.00%

 

 

 

 

Levain % of Total Flour

13.20%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

66% Extraction Sprouted Ancient Grain

72

12.68%

 

 

 

Whole Pima Club and Sonoran White Wheat

61

10.74%

 

 

 

KA Bread, Sprouts Unbleached & La Fama AP

360

63.38%

 

 

 

Total Dough Flour

493

86.80%

 

 

 

 

 

 

 

 

 

Salt

11

1.94%

 

 

 

Water

352

61.97%

 

 

 

 

 

 

 

 

 

Dough Hydration

71.40%

 

 

 

 

Total Flour w/ Starter

568

 

 

 

 

Water

427

 

 

 

 

Roasted Chopped Beets

88

15.49%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hydration with Starter

75.18%

 

 

 

 

Total Weight

1,094

137

grams each

 

% Whole and  Sprouted Ancient Grain

35.74%

 

 

 

 

% Sprouted Ancient Grain

25.00%

 

 

 

 

 

 

 

 

 

 

Sprouted ancient whole grains include equal amounts of: emmer (farro), spelt, einkorn

and Desert Durum.  Non-Sprouted whole grains include Pima Club and Sonoran White.

 

 

 

 

 

 

Filling included: caramelized red onion, Mexican chorizo with pepper jack cheese

 

Rembrandt, aged white sharp cheddar, pecorino, aged smoked gouda cheeses and fresh oregano. 

 

 

 

There were ribs for the Super Bowl and my wife made me a great home made chocolate ganache covered chocolate birthday cake and Lucy says ...........

Don't forget the salad!  Happy Valentines Day to all!

 

 

 

Comments

BobS's picture
BobS

You've left fusion cuisine and entered the domain of Nuclear Fusion cuisine.

dabrownman's picture
dabrownman

is what i takes.......I'd rather invent cold fusion though :-)  Glad you like the extreme 'oh no pinko' baking for Valentine's Day.

Happy baking Bob.

nmygarden's picture
nmygarden

And what could turn it a better color, but beets? They look wonderful. Enjoy the rolls and all the comments/compliments!

And Happy Birthday!

Cathy

 

dabrownman's picture
dabrownman

occasion.  These things were awful good, cut in half and toasted with a  schmear for breakfast this morning!  Meat, cheese, bread and veggies all in one - a meal in itself.  Glad you liked these DaBialotta's. Thanks for the birthday wish too 

Happy baking

Isand66's picture
Isand66

I bet Lucy is pretty in Pink!  Lexi is very jealous and my other felines are all giving me the evil eye.  They don't understand why all my bread lately is yellow and brown and why they don't get no stinking pink bread!

These must taste fantastic especially with all that cheese and chorizo packed inside and on-top.

So help me out with the beets.  I have never cooked with them before, so how do you prepare them to roast and for how long usually?

I've got some egg potato rolls waiting to go into the flames and I'm trying to decide on what to do with the levain I made last night.

Hi to Lucy from her NY buddies.  Lexi is insisting I go out and snowblow a path in the backyard for her today.  It's warm today...a balmy 27 degrees which is better than last nights single digits.

dabrownman's picture
dabrownman

40 minutes at 400 F in an aluminum foil steam packet since these suckers stain everything,  I don't peel them since they are easier to peel after they roast.  I just quarter them rub them with olive oil and sprinkle on some salt, pepper, onion and garlic powder.  I used 3/4 of one small beet for these DaBiallottas.  You want to chop them into small pieces a bit larger than a mince.  A couple of years ago I put then in a food processor and liquefied them as used then for the liquid in the dough but then the pink color disappears completely when it baked for some reason.

It is going to be 80 F today and we will be forced to wear shorts, t-shirts and flip flops and drink margaritas by the pool.  The only work today will picking tomatoes and lettuce from the garden for a salad or two.  I think the last time I shoveled snow...snow shovels hadn't been invented yet:-).

Your rolls sound great.  When ever I need rolls for something, like pulled pork for guests on Valentines Day, I just look up one of your recipes.  I'm going to do a cream cheese, potato and butter take like these from some time back Sourdough Pink Valentine Hamburger Buns

Lucy says Hi to her Long Island buddies and hopes their master gets the snow blower going!

These are pretty tasty and I'm glad you like them.

Happy baking Ian

greenbriel's picture
greenbriel

Those bialys are next level awesome. So impressed. Trying to focus on improving my baguettes currently, but this post is making a diversion probable.

dabrownman's picture
dabrownman

You will perfect them soon enough just in time to  on to SD ones - i suggest David Snyder's San Joaquin baguettes for taste as well as looks.

Glad you like those pink DaBiallottas.  They are fun and tasty if a little on the weird side:-)

Happy baking.

ANNA GIORDANI's picture
ANNA GIORDANI

Io mi assento per lavoro un paio di giorni e tu cosa mi combini????

Adesso mi hai incuriosito e dovrò provare a produrre questi particolarissimi panini. Chissà che buoni.....

Complimenti anche a tua moglie per la torta al cioccolato.

Un saluto, Anna

dabrownman's picture
dabrownman

Grazie Anna
Questi Bialy di sono deliziosi e barbabietole rendono il colore migliore per San Valentino troppo! Li amo. Mia moglie si Thanls, per il complimento sulla torta. Ringrazio anche lei!

Cottura Felice Anna