dabrownman's blog

Checked in to get a recipe check on Lucy's orange, cranberry chocolate chip,  raisin, pecan cinnamon rolls.  Couldn't remember the hydration.  They are rising.  Made half of them plain when the Judy said she preferred her rolls, and men,  plain.  Will post some pictures tomorrow about tje y=the last 3 years,  Just got my 6 month checkup on my new hip.  Nic to walk without a limo for the first time in 25 years.

This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.

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16% whole rye levain made with 20 g of NMNF rye starter with all of the bran from the fresh milled rye in the levain.

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The 100 % hydration levain doubled overnight.  Once everything was mixed the next morning we let it sit for an hour before we did 100 slap and folds and 3 sets of stretch and folds on 40 minute intervals.  We then did a final proof of  2.5 hours before baking lid on at 425 F for 18 minutes and lid off for 23 minutes until it hit 205 F in the middle.

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This bread smells terrific!  Can't wait to get some home made lox on it!

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Lucy is still hanging in there at 17 but her hind quarters are not working well, her eyesight is a bit weak and she is totally deaf now.

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This bread is delicious and is a fine example of Jewish Deli Rye.  Perfect with a Schmear and some home made lox!

Happy JDR baking to everyone!

#wbd2020 #worldbreadday #worldbreadday2020

<a href='https://www.kochtopf.me/world-bread-day-2020' title='World Bread Day 2020, October 16'><picture><source srcset="https://www.kochtopf.me/wp-content/uploads/2020/09/World-Bread-Day-2020.webp" type="image/webp"/><img src='https://www.kochtopf.me/wp-content/uploads/2020/09/World-Bread-Day-2020.png' alt='World Bread Day, October 16, 2020'/></picture></a>

Here is the link https://www.kochtopf.me/world-bread-day-2020#english

This is a simple 123 Sourdough recipe using my No Muss No Fuss Whole Grain Starter (NMNF).  It is  8% whole wheat, 8% whole Rye and the remainder is King Arthur bread flour.  Hydration 71% and 2% salt.

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The 1999 tempera abstract painting called Trees that the bread was based on

The dough is infused with finely minced fresh rosemary, garlic and Thai basil for extra flavor.  The dough was developed with 100 slap and folds and then 3 sets of stretch and folds on 1 hour increments.  The dough was spread out on a PAM sprayed jelly roll pan and decorated with lemon and Roma tomato slices, green onion for the stems, red onion and dried black olive pieces, Thai Basil leaves for the leaves and Crimini mushrooms for the ground.  I sprayed the finished top with PAM and baked at 425 F with Mega Steam for 8 minutes and then 8 minutes at 425 F Convection.

It is simple, easy and delicious.  Happy baking

#wbd2020 #worldbreadday #worldbreadday2020

<a href='https://www.kochtopf.me/world-bread-day-2020' title='World Bread Day 2020, October 16'><picture><source srcset="https://www.kochtopf.me/wp-content/uploads/2020/09/World-Bread-Day-2020.webp" type="image/webp"/><img src='https://www.kochtopf.me/wp-content/uploads/2020/09/World-Bread-Day-2020.png' alt='World Bread Day, October 16, 2020'/></picture></a>

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Doing a dry run for the upcoming World Bread Day 2020 in a couple of weeks.  This is a SD bread I shouldn't eat since it a 100% white bread with just 15 g of NMNF starter, but it does show that Focaccia is one bread where your artistic side can make you feel at least a bit Bohemian.

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This recipe is our standard go to pizza dough as well. A 123 recipe where the dough development begins with one set of 150 slap and folds and 4 sets of slap and folds on 30 minute intervals.

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We then added a paste made in the mortar and pestle of EVOO,  2 cloves of minced garlic, fresh herbs  Thai basil, rosemary and oregano incorporating them by spreading the paste the exposed sides of the 3rd set of stretch and folds.

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We let it sit in the counter for an hour before we put it in the fridge overnight for a total of 16 hours so it could finish proofing.  After taking it out of the fridge, we let it sit in the counter to warm up for 2 hours before spreading it out on a sprayed jelly roll pan. 

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The fun part was decorating the top to look like some weird abstract flowers made with roma tomatoes, Lemonm slices, scallions, asparagus, dried black olives, red bell pepper, Thai Basil flowers and leaves and crimini mushrooms. 

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After proofing for an hour it went into the oven fat 425 F with Mega Steam for 8 minutes and then 8 minutes with the steam removed and switched to convection.  Lucy reminds us to have a great salad every day....

Happy baking Fresh Lofians!

I got this from Zorra for those that want to participate

It has been a while since I made a loaf of bread.  Covid and health issues have just about made life as horrible and boring as can be among other things.  At least I can still drink a glass of wine a day:-) Lucy has really slowed down since she turned 17.  I had to make a ramp for her to get up on the bed and her hind quarters don't work as well as they used to - but she is hanging in there and a real trouper.

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We needed bread for some home made lox and since pumpernickel bagels are my favorite this was what Lucy came up with.  100% hydration 4% each molasses, cocoa, brown sugar and caramel coloring to make it dark and 4% each whole coriander and whole caraway to give it that rye bread aroma and flavor with 2% salt. Finally 5% sunflower seeds.  I wanted 10% walnuts too ....but non were found in Lucy's pantry:-(  Use walnuts if you have them with the sunflower seeds!

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We love mix,, dump and bake breads and this is one of them.  the levain was 100% hydration with 75 g of whole mixed grains, 75 g of water and 20 g of NMNF rye starter that has been in the fridge for about forever - at least 6 months.  Once it doubles then in to the fresh milled flour flour it goes with the water and all the add ins.   Then mix it up and let it sit covered in plastic for 3 hours.

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Then dump it into Yippee's Oriental Pullman Panthat is sprayed with pan release and shape a small dome on top and cover in plastic.  Once it rises to near the rim of the pan in the middle, spray the lid and slide it on and make for 32 minutes at 425 F and then 30 minutes at 400 F with the lid off till it reads 207 F on the inside.  Take put of pan and let cool on a rack.  once cool , wrap in plastic and let sit for at least 18 hours on the counter before slicing.

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This is a lovely, and powerful,  whole grain rye bread.  Since we are having smoked brisket today for Labor Day, currently smoking away,  it will go perfect with that as well.  Hope you all are well and hanging in there with this pandemic crappola.

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Happy Baking!

PS.  Lucy still says to not forget to have a great garden salad like this one with every dinner.

Being a twin and the 2nd one born, my twin has always said I was a real 'Born Loser'.  But this year's birthday is a very special one because my birthday is on 02-02-2020 .....the same day as the Super Bowl.  It seems fitting that my Chiefs are favored to win by 2 by the bookies.  But they are oh so wrong!  I think the Chiefs will win by 20.  So I'm taking the 200 to 1 odds that they will do so and putting 20 bucks on it.  I'm getting ready to celebrate their huge 20 point win by making pizza in the toaster oven using home made tortillas....... and washing it down with a bottle of 20 year old Amarone that I paid about $20 for so long ago!

The only thing that would be better is if I was going to be 20 years old this Sunday instead of ...........68!

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Lucy says to have a salad with that pizza! 

 Cold temperature means the LAB are producing acetic acid (tang) and warm means the LAB are producing Lactic acid; Bran acts like a buffer, besides providing all the great minerals and vitamins, in the dough. Bran allows the LAB to continue to produce acid at pH levels that would normally shut down the LAB from producing acid at all. 84 F is the best temp for yeast to reproduce and 92 F is the best temperature for LAB reproduction. At 93 F yeast are reproducing at a restricted rate like it was 44F. So, if you restrict yeast reproduction and promote LAB reproduction you are vastly increasing the LAB to yeast ratio in the starter and dough. More LAB and less yeast mean more acid production over a longer time and a more sour bread because proofing times are extended due to less yeast in the mix.  A great SD bread has both tang and sour! This basic science was the foundation of the No Muss No Fuss Whole Rye Starter and how  to make more sour bread.  You can manipulate the LAB to yeast ratio in starters and dough and you can control the tang and sour in your breads using temperature and science.

Happy Sourdough baking.

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https://truesourdough.com/best-temperature-for-proofing-sourdough-full-guide-how-to/?fbclid=IwAR0Y-OzQEChmSh7SkrcK-oTfdIvWHrAVEabH7-cYmjgfpFZewy5qAFVorBk

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Short Crust Bottom and Puff Paste Top for the latest Apple Pie with ginger and snockered fruits with Vanilla Bean Ice Creame

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getting home to Seattle from his one on one, exclusive, Holiday SD Bread Making Lesson in Arizona with Lucy!  He gets it now!

A Thing of Beauty it is!

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Used 24 week retarded NMNF rye starter 10 g to make a 50 g WW, 100% hydration starter.  79% hydration overall with 26% whole wheat, the rest half bread flour and the other half AP.  I set of slap and folds to mix followed by 4 sets of stretch and and folds from the compass points on 30 minute interval.  3 hours final proof in a basket.   Baked at 475 F in a combo cooker preheated to 525 F with lid on and 10 min at 450 F lid off removed from bottom of combo cooker to oven rack 5 min after lid came off.  This sounds very familiar:-)  He has a proofer on his oven to keep everything at 80 F though!  He said it isn't as tasty as mine though but he knows why - no 1-2 day retard ff the levain and no overnight retard for the final proof but he didn't have the time since they were going skiing at Whistler's.  Still very nice!

Here is his apprentice. The Mabes,  not wanting to get out of bed.

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