The Fresh Loaf

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Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

dabrownman's picture
dabrownman

Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

If .and it is a big if, Bing Translator works …it means Brownman’s sprouted several grain sourdough bread ……( with a yeast water kicker – which isn’t in the name)

 

I really didn’t think that I could tear Lucy away from her computer this week to come up with a loaf of bread for this Fridays bake. She has been working diligently for a whole week programming something ever since I showed her how to program.

 

She had a great idea for an app, which surprisingly I hadn’t thought of before, mainly because if I wrote it, I would be in jail but…… there aren’t jails for Doxi Dogs who think they are Dobermans - except for the kennel I keep for my Baking Apprentice 2nd Class in…. when she upchucks on my toes or does something her master doesn’t like..

 

Lucy decided to write and app that inactivated all the other apps on the device it was loaded onto and she plans on making money by having people pay her to reactivate their other apps.  I told her we call that extortion and her reply is that it is better than stealing other people’s identities and ruining their lives…. which of course is not really true.

 

We put extortionists in prison for a long time but you can come into the country illegally, steal someone’s identity and SS number to work and, the next thing you know, you are moved to the front of the line to become a citizen.  No worries, no harm done and welcome.   The reasoning must be that you deserve citizenship more than most of the native born folks who no longer have their own identities and can no longer prove it like you can. 

.

So be warned.  If you see an app that says something like - Lucy’s SD (Super Duper) App For Everything - steer clear, keep calm and carry on…. knowing that you were forewarned and kept safe from extortion and who knows what else.  Now, on to this week’s bake.

 

Lucy had forgotten all about yeast water even after I fed it some cherries recently to give it that beautiful summer color we love so much.  We have been doing so much making SD starter from scratch for the weekly bake it was time to go back to a combo leaven by using a dual YW and SD starter.

 

Stir fry is always a great dinner.

We saved half of last week’s pumpernickel SD starter for this week but didn’t use it to build a small SD levain.  We used 15 grams of our 10 week retarded rye starter instead and whipped up a YW one too.  Both were single stage builds.

 

When you have cherry yeast water that looks this good you just have too use it.

We used the 25% extracted hard bits that were sifted from sprouted and whole grains in the levains first – so they would be wettest the longest.  Once the levains had doubled, we retarded them for 24 hours.  The grains were a mix of spelt, emmer (farro), Kamut and wheat (no rye since we ran out).

 

We even put some cherry YW in the blueberry pie crust.

Lucy thought we should do a white bread since we were out of that too.  Plus, with smoked meats for the 4th of July a must, you need some white bread.   This one only has 38% whole grains with half being sprouted which makes it solidly, pretty much a wheat white bread.  She also kept the hydration to a reasonable level.  We wanted to do a chacon to celebrate, in a special way, that Cousin Jay was coming over for 4th of July dinner of smoked turkey and pork ribs with the usual fixings.

 

A weekly favorite is grilled chicken and potatoes with steamed veggies and a salad - very healthy fare.

When chacons get too wet, they tend not to crack where designed.  They just spread out and meld together at the seams - a bad state of affairs when chacons have affairs.  We did a bit different process with only 1 set of slap and folds for 8 minutes and then did 4 sets of stretch and folds all on 20 minute intervals.,

 

When you don't use YW very often you forget that gives the most irregular holes to be had ans crumb that is unmatched in being moist and soft.

We then did a very shot bulk ferment of 30 minutes before doing a bulk retard of 10 hours.  The next day, after the design of 2 knots, 2 balls and a braid went into the bottom of the basket, we shaped the rest of the dough into a flat boule and placed it on top.  We let it final proof on the counter for one and quarter hours before preheating Big Old Betsy to 500 F with the combo cooker inside.

 

When the bread went in we turned the oven down to 450 F for 18 minutes of steam and then continued to bake for 15 more minutes at 425 F convection when the lid came off.  We removed the chacon from the bottom of the combo cooker 5 minutes after the lid came off so it could finish baking on the stone without burning the bottom

 

It bloomed and sprang half decent and had some blisters showing on the outside too.  The design for the cracks came through nicely – yea!  We will have to wait ans see how the inside came out later.  The verdict is in.  This is on fine, good looking bread inside and out..  It was a big hit for lunch and dinner.

Cousin Jay went home with a chunk, some prune, walnut pumpkin and sunflower seed pumpernickel a uarter of plain pumpernickel to go with some smoked turkey breast, pork ribs and my wife's fine brownies

 

And don't forget the salad to round out any meal..

 

SD Levain Build

Build 1

%

10 week Retarded Rye Sour

15

2.96%

Spelt

15

2.96%

Farro

15

2.96%

Kamut

15

2.96%

Wheat

17

3.35%

Water

62

12.22%

Total

124

27.39%

 

 

 

YW Levain Buid

Build 1

%

Spelt

15

2.96%

Wheat

15

3.35%

Kamut

15

2.96%

Farro

15

2.96%

Yeast Water

62

12.22%

Total

122

24.43%

 

 

 

SD & YW Levain Totals

 

%

Whole & Sprouted  Flour

131.5

25.91%

Water & YW

131.5

25.91%

Levain Hydration

100.00%

 

% Prefermented  Flour

25.91%

 

 

 

 

Dough Flour

 

%

KA Bread Flour

158

31.13%

Whole & Sprouted Grain

60

11.82%

La Fama AP

158

31.13%

Total Dough Flour

376

74.09%

 

 

 

Salt

10

1.97%

Water

272

53.60%

 

 

 

Total Flour w/ Starter

507.5

 

Water & YW

403.5

 

 

 

 

Total Hydration w/ Starter & Add ins

79.51%

 

Total Weight

921

 

% Whole & Sprouted Grain

37.73%

 

% Sprouted Grains

18.87%

 

 

 

 

Whole and sprouted grains are equal amounts

 

of:  Kamut. spelt, farro and wheat

 

 

 Lucy hopes you all had a great 4th of July with family and friends.

 

Comments

Isand66's picture
Isand66

Wow!  Another beauty.  Lucy reminds me I need to do a Chacon bread again and I need to sprout some grains as well.  I'm sure the crumb will be nice and pen on this one and it will taste great as well.  Max and Lexi just got back from a fun filled romp at the doggie park.  Maybe Lexi will let me sleep past 5AM tomorrow if she's tired enough:)

happy Baking and happy 4th!

dabrownman's picture
dabrownman

gets up no matter what.  She wants to get fed right now before you can do anything else too and she never does anything to get the least bit tired so do't count on Lexi being too tired to wake you up.  We have hopes that this bread will be a bit more sour today and have an open crumb.  Have to wait some though at least till breakfast.  Glad you like the bread Ian and happy baking. 

hanseata's picture
hanseata

though I'm a bit concerned that you call your rye sour retarded - that's really a bit harsh! Rye sours have feelings, too!

Thanks for the early warning about Lucy's nefarious app - I might have fallen for it!

I still like her "TV-Begone" control stick, though.

And, also thanks for sharing this genius German translation, please don't put on too much weight, even if it is in order to celebrate - I still want to post about your Götz Challenge bread, and need you and Lucy in good shape :)

Happy Independence Day!

Karin

dabrownman's picture
dabrownman

would make the starter retarded but is likes to wake up and get to do its thing raising a loaf.  You have to love these wee beasties.  Lucy always has something rolling around in that tiny brain pan of hers.  I used to work for a guy who was always pushing the legal limits, personal and business wise. My wife asked me what i did all day and my answer was 'keeping Sylvester out of jail'.  That is what it is like with Lucy except sometimes I get to put her in jail so she knows who the master is) 

I'll send you a better photo of Lucy and I in the kitchen now that she has her summer haircut and looking good - I might even take a bath for it.

Last time I used the translator to name a bread in German it was supposed to say many grain sourdough and it came out Vacant Land or Flat Broke or Vacant Flat Sourdough as TFL crowd let me know who actually speak German.  You never know what you are going to get from a machine.

Happy baking and 4th of July Karin.

hanseata's picture
hanseata

you crack me up! :)

 

nmygarden's picture
nmygarden

of tasty bread, as well as its name. I think I could get about halfway through saying it before tripping over my tongue! I do love the effect of a chacon and keep forgetting to try it... one day soon, though.

Happy Fourth to you and yours! I'm sure Lucy looks spiffy and feels cooler with her new trim. Daisy (who is back on all four, though still working to regain strength) and Tillie (who is happy to have her romping partner back again) send their best, but are hoping for a quiet holiday.

dabrownman's picture
dabrownman

if owned a bakery i would have a new bread of the day, every day, and that it would be a chacon and.....I would charge $1 more for it and still lose money:-)  They certainly are fun to make and help make any occasion a special one.  A great way to put your own stamp in your bread too - without using one.

I'm glad Daisy.is getting back to full health an can play with Tillie and Lucy wishes she could play with them too - when she isn't sleeping.,

When i saw the name come out of the translator I though for sure a German speaker would have a good laugh and say it really means something totally stranger than life itself.

Glad you like the bread and happy 4th of July to you and yours..

PalwithnoovenP's picture
PalwithnoovenP

It's a gorgeous and healthy loaf! The design looks so beautiful and sophisticated. Love the pie also. Lucy must be so good in teaching German! :)

This is completely unrelated... I saw you made a comment in Italian in a post the other day, do you speak it? I just love learning languages especially "talking" to speakers of one. I even considered linguistics for college back then. I already speaks two languages fluently and I'm working on my third one which is Mandarin while dreaming of being able to speak romance languages and German even though it's difficult for my native tongue! This post has a fairly complex name for a "simple" (well, simple compared to you other recipes :P) bread.

Happy 4th of July!

dabrownman's picture
dabrownman

speaks Swedish!  We are a hopeless pair when it comes to communicating but we can get into Bing and Google translator  to have a machine help us butcher just about any language as good as a any native.could:-)  Your mastery of 2 languages and working on anther is a great thing to do and I can't even imagine how hard that would be, 

Glad you liked this bread.  It is a special one on so many ways but it is pretty simple compared to some others Lucy comes with.  2 levains, 4  whole grains, sprouted and whole flours milled at home and then formed into a a chacon while still being a white bread deserves a long name that we can't understand in the least :-).

Happy Baking and we hope your 4th was a nice as ours was. 

KathyF's picture
KathyF

The bread looks beautiful and delicious! I always enjoy your photos. All your food looks so delicious. Especially that blueberry pie!

dabrownman's picture
dabrownman

food for thought from today's meals - less breakfast.  The one thing we do well around here is eat and drink.  This bread is tasty and goes with just about anything at least what we have tried it with so far:-)  Pie is the top of the food pyramid around here along with, beer, bourbon, pizza, chocolate, ice cream, cakes cookies,brownies and any smoke meat :-)

I see i didn't post a breakfast shot from 4th of July morning.  Used the last 3 slices of durum bread to make the toast that was covered in melted Swiss cheese and home made raspberry jam with an egg on top, home made apple wood smoked bacon, home made breakfast sausage with the cantaloupe, blueberries and cherries at the very peak of ripeness all at one time. Sadly, the only place you could get this breakfast was here, this morning..... and it was a one time shot never to be see or enjoyed again by anyone - just like all the breads we make - here today but gone tomorrow:-)

Glad you liked the post and hope you had a fine 4th of July.

Isand66's picture
Isand66

Lexi and Max just saw your breakfast feast and now refuse to eat theirs until I duplicate your crazy delicious one!  You're killing me :)