The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

4th of July Celebration

dabrownman's picture

4th of July Celebration

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

Yes, this is a remake of a bread that we really liked 3 years ago, Just click on the title……the ever popular - Willing to work hard and sacrifice much, sprouted, sourdough bread.  We were taken back when Lucy learned that a robot companion named Cimon (sounds like the real Simon) was blasted off the earth to the Space Station.


Yes, NASA now thinks that robots make better companions for astronauts than people do.  They do not vomit, pee and poop themselves during launch or any other time either.  Lucy says they should have sent her up there for astronomical companionship instead - even though she would have barfed, peed and pooped all over everything for sure….. plus she would shed a bunch of hair that would have been problematic eventually – probably causing massive die off of anything alive ….except Cimon.

I told her she was just plan nuts, instead of salted,  and that NASA was not stupid enough to send a barking,  baking apprentice 2nd classes that only speaks Swedish into space.  We Know she would immediately get upset with one of the extraterrestrial aliens spaced out there (humans are ET Aliens in space), bite their ankles and upchuck on their bare toes when they least expect it. 

Lucy says NASA is stupid - everyone needs and loves rescue dogs.  Even people with all the right stuff need service dogs for anxiety or complete mental breakdowns when the air, food, water and electricity run out, especially at the same time, so far from home.

She Says NASA has it all wrong from the get go, or launch in NASA terms, and went on to say that the real problem is that there are people on the space station.  The only thing that should be up there are robots and their Service Dogs like her in the first place.

She said that robots will eventually evolve to need service dogs too but, they will be programmed to never abuse them like their human masters do.   So, she figures she really wants to be a rescue, service, space dog one day if it means being rescued from me and having a real friend like Cimon. 

We don't see enough bottoms around here

I just about had enough when I realized that she wasn’t done and getting ready to do a toe, jam job on me.  Time to save those toes.   Lucy said she prefers robots with artificial intelligence rather than artificial people who act like robots and just think they are intelligent - like me.  Well doggies as Jed Clampett used to say, that did it for me.'

I told her I would ship her off to Elon Musk at Space X and have her blasted off toward Mars 15 years before humans or robots will need service, space dogs there before she could say Yippee O KIya!   She immediately disappeared to who knows where before I could grab her but she will turn up at dinner time no doubt.  That is why I had to do a re-mix of an older bread today ….so here it is….. but it isn’t quite the same either.

This time there was only 35% whole grains split 50 / 50 sprouted and non sprouted.  After milling, we had an 18% extraction of sprouted and non -sprouted bran which we split between the two levains 16 g each.  One was started with 8 g of NMNF Rye SD with 18 g of bran and 12 g of high extraction flour, half being sprouted at 100% hydration.  The other levain ended up with 16 g of bran and 142 g of high extraction flour, half being sprouted, with 30 g of fig yeast water - also at 100% hydration.

It isn't the 4th of July without ribs


The dough flour was the remaining 114 g (23%) of high extraction flour, half sprouted and 325 g  (65%) of KA bread flour.  That means the 2 levains were 6% each pre-fermented bran and flour or 12% pre-fermented flour total.  The over all hydration was 77% and we did a 2 hour autolyse with pink Himalayan sea salt sprinkled on top.


Grilled Salmon

We went old school, Space X Ballistic on this this once the two levains hit the mix and we stirred them in with the salt.  Onto the counter it went and we started the blast off with 200 slap and folds.  A 40 minutes rest, 3% more water added  so we could to say we did a fancy double hydration, and 50 more slap and folds followed by a 40 minute rest.   Then 2 sets of Stretch and Folds from the compass points also on 40 minute intervals.

Green Chili Chicken Enciladas

The we chucked it into an oiled SS bowl for a 16 hour retard.  The next day we let it warm up for an hour before we pre-shaped and then shaped it into a short, fat batard the French have a great name for if you care to look it up.  I would tell you but Lucy isn’t here to remind me what it is but she would be unlikely to know since she doesn’t speak French or English.

Shrimp Kabobs

Into the rice floured basket it went.  After another hour and a half we unmolded it onto parchment on a peel, slashed it extraterrestrial like, forgot to spritz it well, and into the Combo Cooker it went, screaming something appropriate, in an alien tongue, that even Lucy couldn’t decipher.   At any rate, the screaming thankfully stopped when the 450 F lid mercifully went on. Never had one do that before and won’t miss it not happening again.

Lucy's Red White and Blue, 4th of July Celebration Apple Pie with Snockered Cranberries, Blueberries aand Fresh Ginger

We did 18 minutes of steam and then 12 at 425 F convection with the lid off and the bread removed from the bottom with 8 minutes to go.  It was 208 F when it was moved to the cooling crack.  It sprang, sang, bloomed, blistered a bit because of no Spritz and browned up nice enough.  Now we have to wait for Ribs tomorrow to see if it has a nice, open,, moist glossy crumb or it drowned, closed mouth, in gummy, gibberish.

Lucy says always take a salad into space to eat with that ground up stuff in a tube.  Then you can have that Brownie covered with icing in red white and blue sprinkles.

This bread really puffed itself up and was super soft and moist on the inside ..... it was tangy too.  Sent some home with cousin Jay after the fireworks we set off in the middle of the street.



Yippee's picture

Happy 4th, Dab!


dabrownman's picture

One of my favorite lines from Fireside Theater was Yippee O Kiyai, I am the Japanese Sandman,  Who knew later there would be 2 Fresh Lofians named in that line?  Karma?

I hope you had a great 4th with your family and friends.

Happy baking Yippee

Elsie_iu's picture

caught my eye at first sight. I screamed out "OMG! Mushroom pie?" in my mind the moment I saw it. I still think it's mushroom pie because although apple pie is good, mushroom pie is breathtakingly amazing :)

Hmm...did you make the enchiladas with tomatillos? I'm hoping no as I can't get them on hands but your enchiladas look so delicious that I'm dying to try it... 

Your bread is nice on the outside so let's wait to see if it's even better on the inside!

dabrownman's picture

and it does have tomatillos in it but you can just leave them out and most folks wouldn't know you did.  I do love mushroom pie made with puff pastry for the top and short crust for the bottom but not the kind with cream, jack cheese and eggs in it - that is a mushroom quiche not a mushroom pie:-) It is not the same without dried porcini, king trumpet, shiitake, oyster and crimini mushrooms. I like the onion, garlic, white wine, chicken stock corn starch with some Parmesan and Spinach variety.  

We were partying yesterday home your baking goes well Elsie!

Elsie_iu's picture

Most recipes I read use red enchiladas sauce so I haven't got a chance to try the green one.

Mixed mushrooms taste better than one variety of mushroom alone, just as how mixed grains give rise to tastier bread. I enjoy the texture of king trumpet, oyster and crimini mushrooms but the pie would taste kind of bland without the strongly flavoured porcini and shiitake mushrooms. Onion, garlic, white wine and parmesan are what I always add to caramelized mushrooms as well. I might, however, dissolve some anchovy paste in oil, sprinkle some thyme or rosemary and pour in a splash of balsamic too.The quiche version is very tasty too yet it's so filling you can't have more than a slice or two. 

You must had a great time partying!

dabrownman's picture

Lucy’s Instant Pot Chicken or Pork Chili Verde

On sauté setting - 30 minutes

1 T of olive oil

Brown 6 -8 deboned, lightly salted, onion and garlic powder, chili and chipotle power seasoned and peppered deboned chicken thighs and remove from pot (you can do pork shoulder too or a mix – 2 pounds.  Cut into 1” chunks.  Reserve on a plate

Brown 1 large White Onion chopped, 4- 6 medium Tomatillos chopped, 1 each fresh: Poblano, Hatch, Serrano, and Jalapeno peppers seeded and chopped chopped and ½ cup of cilantro stems chopped

When onion is nearly brown, add 4 cloves of minced garlic, 1 T each of Cumin, Coriander, dried Mexican Oregano, ½ tsp each: sugar, red chili powder, Chipotle powder, smoked paprika and cracked black pepper.

Add 6 each large Hatch green chilis and Poblano peppers - blackened, skinned, stemmed, deseeded and chopped and one ear of fresh corn kernels

Add 2 C of Chicken stock, low sodium or homemade no salt,heated to near boiling in the micro wave - 3 minutes on high.  Plus the chicken thigh bones or pork bones

Bring to boil – taste for seasoning and spices now is you chance to fix it right up.

Add meat back on top, stir to combine and pressure cook on high for 30 minutes.  Let naturally release steam for 12 minutes.  Remove lid and fish out meat chunks.  Bring back to boil on sauté setting to thicken with 1 tsp of corn masa if needed, ½ C of cilantro, juice of 1 lime and 2 chopped scallions.   Put the meat back in to warm.  Put in a bowl and garnish with Pepper Jack Cheese.  Reserves some of the sauce for the chip salsa.  Serve with Pico Guacamole, Chips, red sand green sauces and Crema.

No mater how it is served – Salsa, Stew, Enchiladas, Tacos, Burritos or Quesadillas - people will tell you this the best Mexican food they have ever had If you possibly discount other Dabarownman Moles!

I make my own chili powder from dried: Ancho, Santa Fe, Chipotle, Negro, Arbol, Pasilla, Juajillo, Morita and Mulato.   It is the balance and mix of dried red peppers that elevate the common to the superior chili powder and Mexican food. 

This used to take hours and now it is nearly instant and twice as good too.                

Remember Cinco De Mayo Fiesta, May 5, 2019 at The Islands Lake, Gilbert AZ, 2019. Invations will be sent early February.

Happy Chili Verde making 

Elsie_iu's picture

Thanks for the detailed recipe. It looks really exciting so I'll definitely be making it soon, probably next week. Luckily we don't have to wait for Cinco De Mayo to have Mexican food.

And you don't have to send me an invitation card. I'll be there for sure :)

dabrownman's picture

with RSVP replies.

PalwithnoovenP's picture

Where you baked the same bread for a second time! The bread and all food look beautiful and delicious but I would devour the enchiladas and the pie in a flash if I were invited.

Happy baking and Happy 4th of July!

dabrownman's picture

grains and fewer whole grains a different shape, no scoring, a different hydration, baked differently, steamed differently with different white flour a,d a few more differences:-)  But it is as close to the same recipe as we can seem to get around here!  The food was grand and family is always welcome Job!   The celebration is over for America's birthday and now we sit in the blazing 110 F sun hoping monsoon comes this year - and soon...... it is already late.

Glad you liked the post Job and happy baking.

not.a.crumb.left's picture

and the bread looks very good..bottom included. It never was a problem for me before but with the new oven I really have to watch out not to burn my bottoms. Maybe I shall feature in the next bake...All looking good and I hope you had a good day...Kat

dabrownman's picture

on Pizza!   Poor bottms get overlooked when it comes to Fresh lofian picture porn!  All is well here we have had 3 days of rain in a row since monsoon started so we are having a Monsoon Thank You Bake of Naan for Tika Masala on Friday and today is chicken, andouille and shrimp gumbo that has turned out killer over white rice and slice of sprouted sourdough. i tasted the sauce and swear it is the best ever:-) Yummy .....glad you liked the post and my bottom:-)

Happy baking NAC

isand66's picture

I have been doing so much work outside lately and getting near heat stroke I have not had the energy to read any posts :).  Looks like you and Lucy had a great 4th of July. The sprouted bread looks great as usual and the rest of the food porn is making me hungry for lunch!

Max and Lexi are relaxing in the nice air conditioned house and taking a siesta.  They say hello to Lucy bug and ask you to give her a big hug and belly rub :).

Happy Baking!


dabrownman's picture

for the 4th of July adn some where taking it easy with the black ones.  But No! You are out working in the yard like a dog.  Since I planted rocks and desert in the front yard, all I have to do is look at it.  I still have a huge 8' x 15' long piee of grass in the back to cut every coule of weeks with a the two citrus to warer but it has rained 3 of the last 4 days from the Monsoon so that is off the table for a while.  Now I just sit there with some wine and canapes and look at all the stuff that takes care of itself, like NMNF starter and wishing I had more time to drink wine and munch on trifles....... so the grass in back is going bye bye as soon as Lucy learns to pee and poop on rocks:-)

GLad you like the bread Ian and don't get heat stroke!