Some New Bakes

Been adding/improving some of my formulas of late.  I have a most excellent chocolate brownie recipe but have been tinkering with my cocoa brownie for some time.  The most recent bake was my favorite yet so I thought I'd share.  Why bother when I have a great chocolate brownie recipe already?  Well they are quite different and a cocoa brownie is much more affordable to make as good chocolate gets pricey fast.  And maybe that bit of crazy has something to do with it as well.  

Tinkered with my five grain formula for a Toasted Millet (Birdseed Levain).  I toasted the millet and then added a small amount of starter when soaking to put a bit of ferment on them as well.  The smell of the soaker the next morning was amazing.  The loaf turned really tasty.  A finer crumb but I think it suited the loaf quite well.  

A friend/baker stopped in passing through. His focus is very much on 100% whole grain breads but since I knew we'd only have one afternoon to work I settled on a loaf with 60% Whole Grain (28.5% Hard Red Wheat, 28.5% Hard White Wheat, and 5% Rye) all fresh milled.  I went with a direct method and upped the Pre-fermented flour to 25%.  Added some diastatic malt mostly for flavor and a vibrant/lively dough. Turned out just fantastic IMHO.  

Well I'll share some pics and the formula and let you get on with your day.  

First up the JP 60% Wholegrain loaf.  

For 4 - 850g loaves or 2 - 1.7KG Miche

Process:

Prepare Levain @ 73F and let ferment 10-12 hours. 

Autolyse 1 hour DDT 80F (Hold Back 10% H20 and malt)

Add Levain, malt, and some of held back water and mix to combine.  

Add Salt with a touch of h20 and mix to medium development. 

Bassinage with 5% h20 (so use half of held back water for mixing levain and salt)

Bulk 2:30 with a fold right at end of mix, then 3 folds @ 40, 1:20, 2:00

Divide, preshape, rest 20 minutes.  Shape to floured bowl.  

Proof 1:15 - 1:30 

Bake 500 with steam for 17 mintues and vented for 30-35 more.  

Photo is above

-----------------------------------------------------------------------------------------------------------------------------------------

Birdseed Levain (Toasted Fermented Millet) For 2 @ 750g

Make Soaker and Levain 12 hours ahead.  

Autolyse 90 minutes DDT 80F (Hold Back 10% H20)

Soften levain with 3% of the held back water and mix to combine well.  

Add Salt with 1 % held back water and mix until just showing signs of gluten developing.  

Bassinage with remaining H20.  

Bulk 4:00 with 2 folds @ 1:00 and 2:00

Preshape, rest 20-30 minutes, Shape to floured bowls.  Retard 12-18 hours

Bake 500 with steam for 17 minutes and vented 25-30 minutes longer

And finally some Cocoa Brownies

For 1 half sheet pan (lightly greased and lined with parchment)

20 oz       Butter, browned and cooled to creamy consistency

7.5 oz         AP Flour

6  oz        Cocoa Powder, high quality

2 tsp.       Sea Salt

12 oz       Chocolate Chips

6             Eggs

24 oz      Sugar

2             Vanilla Beans, split and scraped

------------------------------------------------------------------------------------

Preheat oven to 350F

Mix Yolks with sugar, and vanilla bean using whisk until pale and fluffy

Mix Flour, Cocoa, Salt, and Chocolate Chips together in a bowl. 

Alternate dry mixture and soft butter into egg mix in 3-4 additions (start and end with flour) 

Pour into pan and level out.  

Bake for 20-25 minutes.  It should puff up a bit and be set but a toothpick inserted should still come out pretty gooey.  

DON'T OVERBAKE.  

Cool on a rack and then place in fridge to firm up.  

Turn out onto a cutting board and cut with a hot sharp knife.  

Cheers and Happy Baking

Josh