Summer Solstice Chacon
.Lucy and I have been working hard on her app that makes food invisible and has no smell so that fat people like me can lose some weight because we won’t be able to find the food we would normally consume. Here is a picture of a delicious Chinese 9 course meal…..can’t see it can you? Lucy rests her case but not so fast.
Sadly, the no smell part still has a way to go. It doesn’t smell like Chinese food but it does smell like a large pile of rotting flesh that has been in the sun to ripen. I know you can’t smell it but believe me it is pretty putrid. I’m pretty thankful she isn’t close to the no smell part because it keeps her from working on her app to replace everyone’s job and Silicon Valley is already spending billions to do just that as it is.
Back to bread. Lucy said I should have spelled Chacon Shacon to get the 3 S’s in the title but I told her Tom Chacon would be really upset if he saw it. She didn’t remember who Tom was though… even though he left TFL in haste and in a huff after Lucy made him semi famous. Just shows how pride and ego can make you fail big time, every time! In this case Ch sounds exactly like Sh so the alliteration still works!
A Chacon is a great way to make a bread that stands out for a special occasion. As I have said before, if I had a bakery, I would bake a weekly special bread in some kind if chacon design and then sell it for a buck more to make some extra profit. The special occasion this time was the Summer Solstice Challenge Bread.
Miso Pork Stir Fry with Shiitaki Mushrooms
We spent about 5 minutes extra to come up with the sun design and get it in the bottom of the basket. Lucy said we should have spent more time on it but I told her that time is the one resource that I have so little of, that I just can’t spare more than that extra on any one bread thing when it takes a couple days to make a simple Sourdough bread like this as it is.
Thai Green Chili Veggies with Tofu
She wanted to make sun’s rays yellow and orange using durum, corn meal and food coloring to make them pop and I’m sure next time she can do whatever she wants. It does sound pretty good though. At least they stand out pretty good as it is.
Instant Pot Osso Bucco for Yippee!
Simple this bread is otherwise. All white flour, 10% pre-feremtned Lafama AP levain using 10 g of NNMNF rye starter at 100% hydration that was retarded for 24 hours. The dough flour was half Smart and Final unbleached AP from the bins and half High gluten flour from the bins so we ended up with bread flour.
Now doing carrots in the same pan with the rosemary steamed then seared potatoes in butte.
The original recipe was 75% hydration overall but it felt too dry so I upped it to a bit over 78%. When making a chacon, if you get it too wet the design won’t pop like it should. We did a 30 minute auto;yse with 1.9% PH sea salt sprinkled on top.
Once everything came together, we did 50 slap and folds to get everything mixed and then did another set of 50 slaps 30 minutes later to get the gluten moving along nicely. Then we did 3 sets of 4 stretch and folds from the compass points also on 30 minute intervals. Then, into a plastic covered, oiled, SS bowl for a 16 hour retard in the fridge.
We let it warm up on the counter for an hour before starting the chacon process. We started with a ball in the middle and then made the rays like a small baguette and then cut them in the middle to get a point at one end and a fatter end that attached to the ball in the middle. We just eyeballed them.
Goat brie with Colby jack cheese and white peach lunch with this bread today.
Then we shaped the remaining dough into a boule and placed it on top of the design in the bottom of the basket and put it into a plastic grocery shopping bag to proof on the counter for 1.5 hours. Then we um-molded it onto parchment on a peel and slid it into the 475 F combo cooker, lid on for 18 minutes of steam at 450 F.
Lid off and 16 more minutes of 425 F convection heat to get it to 206.5 F. We took it out of the bottom of the combo cooker 8 minutes before the bread was finished so the bottom didn’t get too dark and we didn’t bake it to 210 F like normal because the design was getting too dark and we didn’t want it to burn.
Lucy always reminds us to have a great salad with any dine meal. She did with honey goat cheese, blueberries and heirloom tomatoes this time with the usual cucumber, green onion, carrot, crimini mushroomsshaved fresh Brussels sprouts, Romaine and iceberg.
We like the way it came out and it does remind us of the Sun and the Summer Solstice. Have to wait on the crumb though.
It pays to have a good breakfast on bake day the day you can have SD pancakes easy as pie - for Leslie !