The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another White Sourdough Blister Bomb

dabrownman's picture
dabrownman

Another White Sourdough Blister Bomb

This time it wasn’t just Kamut but 6 different grains that added up to 10% of the grains in this bread but there were other differences ….nearly too many to mention.   Well not too many.  The 6 grains were rye, spelt, oat, red and white wheat plus Kamut.

 The hydration for this loaf was only 72% instead of 75% because all of the dough flour was La Fama AP instead of half being high gluten.  The whole grains were all in the one stage leavin just like before but this time 10% instead if 7.5%.

We did a 30 minute autolyse with the PHSS sprinkled on top like last time.  Instead of doing 300 slap and folds to start we only did 200 with 2 sets of 20 and 10 slaps before switching to 2 sets of stretch and folds from the compass points - all on 30 minute intervals.

IF you ever get a piece of grilled salmon like this - enjoy!

he other difference was that this one was slashed T-Rex style and baked under the lid for 18 minutes and then 16 minutes of dry heat.  This one browned, bloomed and blistered neatly as well as the last one because it too was spritzed before the lid went on and hit the heat at just the right time.

Nice crumb!

These are pretty breads for sure.  But they have to taste as good as they look or they would huge failures but they taste grand.  This one would have to be pretty close to one of our favorite SFSD style breads – if it tastes right.  We will know tomorrow at breakfast.

I tastes great.  The crumb is soft open and moist with that killer crust.  Made great breakfast sandwiches.  Lucy is always pitching her healthy sandwiches.  Floyd to the rescue!

Comments

Anne-Marie B's picture
Anne-Marie B

I'm blown away! A seriously good looking bread. Enjoy!

dabrownman's picture
dabrownman

this one tastes very good:-)  Glad you like it and happy baking 

Lechem's picture
Lechem (not verified)

My gasted has never been so flabber :)

That is one heck of a beauty Dabrownman.

dabrownman's picture
dabrownman

looks are in the eye of the beholder and I'm beholding!  We like this one too though.  Happy baking Abe

leslieruf's picture
leslieruf

that is one seriously beautiful boule, makes me drool just lookin at it! I bet the crumb will be just perfect too.

lovely lovely bake dabrownman

Leslie

dabrownman's picture
dabrownman

This one I'm pretty sure I could sell for $2.99 a loaf at Whole Foods and triple my costs but I am too lazy.  Glad you like it Leslie and happy baking .

Portus's picture
Portus

... must have had your loaf in mind when he wrote “A thing of beauty is a joy for ever...."  A splendid loaf that has to taste as good as it looks!

dabrownman's picture
dabrownman

fickle but you have to completely lose your mind to get rid of the ugly that is in it.  This one isn't as pretty since I sliced it into quarters and 1 quarter into slices, but we do have the pictures to remember it, thanks to Floyd.  i wish Lucy could write as well as Keats......

Happy baking Portus.

Ru007's picture
Ru007

Very nice Dab!! I really love the look of this. A loaf of bread can be art too :)

Can't wait to see the inside! I have no doubt it tastes as good as it looks. 

Happy baking, 

Ru

dabrownman's picture
dabrownman

or anything really if it isn't as stunning as some of Lucy's creations:-)  We like this one and can't wait to dip it or bruschetta it tonight.  It made fine toast this morning.  Hope the wife likes this one too.

Ha[[y baking Ru

dabrownman's picture
dabrownman

in the body of the post for some reason.  Floyd is working on it

Yeah to Floyd for getting it fixed ASAP

Cedarmountain's picture
Cedarmountain

Your loaf has a classic SFSD look Dab, a real beauty inside and out, well done! Has to taste great with all that other good food too...

dabrownman's picture
dabrownman

so much and now can have all over again to create new memories!  We love the food as much as the bread.  Glad you like them both too.

Happy baking CM

alfanso's picture
alfanso

As you are wont to make whole grain breads way beyond some part of 10%, your little Swede must be calling the shots these days.  Those blisters remind me of the nasty post sunburns I'd get as a kid during the summers when I didn't have sense enough to come in out of the sun to avoid my annual sunburn.

The crumb is really nice and open, and the entire package is quite appealing.  But there's this nagging feeling that I get when I look at the T-Rex footprint scoring on such a round boule.  What can that be?  Hmm.  Oh, I've got it...

I snapped this in the Hanoi Temple of Literature back in 2006. 

Signore Donald J. Baggs

dabrownman's picture
dabrownman

who is the slave apprentice 2nd class.  Well you could tell if she actually ever whimpered.  She has me feeding and watering her every day so she has won that battle and I have to slave to feed myself:-) There has ti be darker bread coming since i only have a quarter of the Fig and Walnut bread left in the fridge.  I'm thinking at least 50% just to knock the heavy rust off.

We love the T-Rex and hope one day geneticists can recreate one so we can take pictures standing next to it and poking him in the eye like the picture I have, somewhere, holding up the Leaning Tower or Pisa with one finger.

I think we bombed the Hanoi Temple of Literature to dust 10 times from the Kitty Hawk in 1972-73.  Amazing there are any books left to read there.  Books like LAB are pretty resilient it seems.

Glad you liked the bread and happy reading Signore Donald J Baggs.  I didn't know he could even read?

No question about it.  I'm going to get a Desert Tortoise as my next baking apprentice when Lucy retires to Oslo.  Sadly, her blood is so thin after being the desert her whole life that one cold snap would kill her off tout suite and she deserves a better retirement than that.

leslieruf's picture
leslieruf

but I have a question re the crust.  I love the blisters and the shiny crust.  You spritz before baking if I remember correctly and this is part of achieving those lovely blisters.  Do you flour the banneton at all? if yes, do you then brush all the flour off before baking?  I don’t see any markings from the banneton.   I would love to get that shine when I want it so any pointers please..

editing - ipad playing up!

I wanted to add or is the dough firm enough not to stick?

Leslie

dabrownman's picture
dabrownman

years of rice flouring it is completely white on the inside.  I do dust it lightly every time but then turn it over and tap the edge of the basket on the counter to get rid of any excess RF that might stick in there.  The result is that there is no sticking and no rice flour left on the dough to whisk off at all.  I don't like the white marks on bread that a bennaton would leave and prefer the brown, shiny, blistered, crispy crust every time.  A bennaton has these huge ridges that hold onto the bread if there isn't any flour in there to non stick it.  Cheap 50 cent baskets from goodwill are way better and eventually their tiny bit of texture they leave is filled in with dried left over rice flour to make a smooth surface.  Put the baskets out in the AZ sun to dry and kill anything that might be left behind with UV light that gives everyone skin cancer here:-) I never ever brush out a basket.  The shine and blisters come from the spritzing for sure.

Happy baking Leslie

Filomatic's picture
Filomatic

That bread is as pretty as bread can look.  Nice work.

dabrownman's picture
dabrownman

Being from SF you would love it at first bite:-)

Happy baking Filomatic

Filomatic's picture
Filomatic

And yet I haven’t tried to replicate the presumably all white flour SD I grew up with and admired most—as you know, the late great Parisian extra sour. 

My daughter will never know how good that bread was, because it’s defunct and I’m baking usually 50% whole grain breads and ryes, supplemented with Tartine country loaves. The closest I’ve come is the Hamelman Vt SD variations, which have as yours here does, a noticeable but small percentage of whole grain added. 

dabrownman's picture
dabrownman

approximation of the original, Parisian or Larraburu but that bread is way inferior taste wise to one that has a mix of whole grains at about 10%.  More than that and it gets more difficult to pass off as SFSD.  But this one is a way better bread taste wise than 40-45 years ago.  It is taste that rules in my book and this one looks nearly the same inside and out.  David Snyder's SFSD experiment to recreate Parisian also has whole grains in it but maybe a little less than this one.

There you go.

pul's picture
pul

Blisters and super spring. That is a loaf to celebrate. 

 

dabrownman's picture
dabrownman

You can eat this with the ciopino and be right on the wharf.  You would love this one.

Elsie_iu's picture
Elsie_iu

that it's not crazily huge. Certainly sufficiently open for texture but sturdy enough to hold all the fried eggs and crispy bacon :) Just perfect for sandwiches. I believe there's such a thing as too open crumb.

And I can't lift my eyes off that gorgeous crust! Congrats for the great bake!

dabrownman's picture
dabrownman

But it was more sour than today's version and more boldly baked.  Huge hoes is a thing popularized by Chad and Ken in their books.  When stuff you want to hold falls though the holes, the bread is seriously flawed.  Plus the holes have no taste or flavor at all:-)

Glad you like it Elsie you will love it more when you taste it!  Happy baking 

Elsie_iu's picture
Elsie_iu

Please send me a slice along with a piece of that irresistibly charred grilled salmon :)

TomK's picture
TomK

And thanks for the crusty explanation. I’ll stop brushing out my baskets right away. 

dabrownman's picture
dabrownman

Arizona sun to dry and kill off any mold. UV kills just about anything!

Glad you liked the bread and happy baking

Yippee's picture
Yippee

Mrs. B must be very pleased!  Oh, the delicious dishes make my stomach growl! Now it's going to be really hard to fall asleep!  🐑🐑🐑

If I'm not on a diet, I'd invite myself to your house!😋😋😋

Yippee

dabrownman's picture
dabrownman

eat it any other way when grilled.  You would like it too.  Mushroom, thick, dark soy, Shao Hsing rice wine, onion and garlic powder, Italian seasoning, smoked paprika , EVOO and the secret ingredient ......after coating the fish in the rest of the marinade....a heavier dose of Garam Masala ( a mixture of 3 different ones I get a Lee Lee's Chinese market).  Then let it sit for 1 hour in the fridge and 1 hour on the counter, flesh side down, rotating every hour back into the marinate then back to flesh side down. Grill 2 minutes flesh side down, turn 90 degrees for 2 minutes to get the crossed grill marks, then flip to skin side down for 3 more minutes.  Grill at 400 F.  Perfect every time.

I've been trying to make bread that my wife likes better than the whole grain ones and sure enough she eats them and actually asks for a slice or two now for toast or her lunch sandwich.

You are welcome here any time.  Lucy and I will make you anything you want from our cookbook....or anything that is not in it too!

Happy baking Yippee

Yippee's picture
Yippee

It's a much more sophisticated alternative to my simple sake salmon marinade.  You think re-hydrated shiitake mushroom would work? That's the only mushroom I have on hand...

dabrownman's picture
dabrownman

brewed but I buy it in the .475 Gal plastic jug at Lee Lee's.  It is the only soy sauce I use. It is made by Pearl Rive Bridge.  The other ones are just too thin a watery  I have a huge bottle of sake that barely fits in the bottom door shelf in the fridge too:-)  You can sub that for the Shao Hsing and I do all the time.

Yippee's picture
Yippee

mom used it when I was growing up. It's straw mushroom dark soy sauce. I will use regular dark soy sauce. I misunderstood that you put mushroom in the marinade. Thank you!

Yippee's picture
Yippee

I've never used Shiao Hsing on fish so I'm very curious.  I see that you use the straw mushroom soy sauce for its thickness.  Since I don't have it, I use a bit of oyster sauce to thicken the marinade.  This "united nation" marinade (Chinese+Italian+Indian) smells good.  Marinating the fish now. Will let you know how it turns out tomorrow. Thanks.

Yippee

dabrownman's picture
dabrownman

is just like many of her bread recipes - lots of stuff in there from all over her pantry which is her world:-)  I know you will like it!  Yummy.  Using oyster sauce was a good idea to get the thickness right.  Here is my favorite fish sauce from Vietnam.  I could never get my Vietnamese dishes to taste right-  it is not at all like any other fish sauce.  The ingredient list is anchovy fish, salt and water and it it brewed like soy sauce.  It makes sense that the mushrooms in the mushroom flavored soy are straw mushrooms - way more Chinese!  Lucy has cans of them in her pantry just for Chinese Chow.

Look how dark brown and thick this fish sauce is.  It is like no other

Yippee's picture
Yippee

so the salmon is still marinating.  Hope it won't turn into salted fish tomorrow... Will report back for sure.

Yippee

Yippee's picture
Yippee

pan seared, and baked to perfect doneness. No pretty grill marks like yours, though.  May be a bit less Italian seasonings and more garam masala next time. Thank you!

Yippee

dabrownman's picture
dabrownman

Pinches of Italian seasoning and after wetting in the fish in the marinade then the Garam Masala is liberally shaken on the flesh and then put faced down in the marinade.  It is way more GM than Italian so your instincts are right:-)

Glad you liked it Yippee!

Yippee's picture
Yippee

what is it made up of? I have lots of spices on hand but no Italian seasoning.  May be I can mix it if you could tell me what spices are in it.

Thanks!

Yippee

 

dabrownman's picture
dabrownman

dried herbs.  I use 1T each Rosemary, Savory, Basil, Oregano, Parsley, Thyme and Marjoram.  Some people put red pepper flakes, garlic and black pepper but I don't.  Sometimes I leave the Savory out.

Lazy Loafer's picture
Lazy Loafer

... than to read one of your blog posts just before lunch when I'm really hungry. I think I've drooled all over my shirt! I bet that lovely loaf didn't last long. A fleeting thing of beauty...

Wendy

dabrownman's picture
dabrownman

I bought a whole albacore tuna the other day when it was on sale for $2.99 a pound at Lee Lee's and had them filet it.  I skinned it and froze 8 pounds in the freezer.  it makes the best tuna salad sandwiches.  I took a half pound hunk out of the freezer, defrosted it in the the MW and marinated it in the recipe above for 1 hour and then grilled it 4 minutes a side.  Let it cool and then made simple tuna salad with pepper, red pepper, green onion, celery. and mayo.....and put it on this bread.  Just terrific!  It is only about 10 times better than white chunk albacore tuna in a can!  It is more work but Lucy is not eating tuna in a can or a from a pouch = phew!  When you are retired you can do these crazy things:-)

Glad you liked the bread and happy baking 

isand66's picture
isand66

Lexi and Max said to send this over so they can run around in the backyard when not chasing squirrels and use your perfectly round bread to play fetch :).

The rest of the food looks awesome as always.  I read through your fish banter with Yippee and it sounds worth a try.  I am not a big salmon fan but I think this marinade would work great with many other fish as well.

Happy Baking from Max, Lexi, Mookie, Cosmo, Lucy, Misty and Cleo cat.

dabrownman's picture
dabrownman

but good just the same.  It hit 110 F today.  No one is running around here playing Frisbee with anything anywhere:-)  Poor bugs take off and turn into little puffs of smoke as soon as they hit the sunlight :-)

Time for some Limoncello on ice by the pool.

Happy baking Ian

Mini Oven's picture
Mini Oven

 "I'm getting awfully hungry seeing those pictures!"  (me too!)  

 

dabrownman's picture
dabrownman

Pictures do seem to help me eat even more though.  It is the smell of the food that really get me in the end though.  So we are attacked on all sides and our waistlines suffer, not to mention thighs and rear ends!

Lucy says that she thinks to solve the hunger problem in the world, all food should not have a smell and be invisible.  I told her that I didn't think she got what the hungry problem I was talking about but she just said she could write an app to take care of it - no worries.  For some reason I think that there will be a much larger hunger problem in the world should she be successful in making real food invisible and not smell.  I mean how will you be able to find food to eat it at all?  I'm pretty sure that I would be as thin as a normal North Korean real quick because I have a hard time hearing food that doesn't speak really loud to me - in English rather than Swedish for heavens sake.

I wish I didn't have to deal with these things.

Happy baking for the hubby Mini