dabrownman's blog

Here we ae in the primary season in AZ and they have mailed out the early ballots to those who have signed up.  I was shocked to find that every candidate who was ever in the race on the Democrat and Republican side is still on the ballot ……even though many have dropped put.  But, there was one addition that no one knew was even running – the CEO of Apple Inc. – Tim Cook.  Who knew!  I’m guessing in he gets elected, Apple won’t be cracking open their phones any time soon.

We have been making a lot of multiple starter breads lately by using multiple whole and sprouted grains with plenty of seeds and nuts.  Usually we use LaFama AP flour for the white portion of these breads, if there is any in the mix, finding it to be perfectly fine for making bread with its 11.2% protein.

High gluten and bread flour generally have the same protein levels of 12-14% but the flour is milled from different types of flour.  While not higher in protein, high gluten flour has more of the proteins; glutenin and gliadin, that bind into gluten strands with water.

The wheat that has the most of these two proteins is Dark (Red) Spring Hard Wheat grown in the Northern climes, with White Spring Hard Wheat coming in a close 2nd, are used to make high gluten flour - mainly for bagels and pizzas.  Bread flour is usually a combination of these 2 Spring Hard Wheats and Red or White Hard Winter Wheat.

Both Bread and High Gluten flours cost 2-3 times more than the 30 cents a pound I pay for LaFama AP.  Many folks, including myself have used VWG as a cheap way to up the protein of AP flour into Bread and High Gluten range for a few pennies a pound.  This way is tough to beat economically.

The question is, do you get the same results using AP and VWG as using the much more expensive Bread or High Gluten flour for the white portion of bread mixes.  Since my bread usually contain 50% whole multi-grains with half of them being sprouted, this is the mix that I am going to use to see if it makes sense to spend more to get more and if that more is worth the extra expense.

We are also using Lucy’s SOP for making bread of late.  Multiple starters with half being SD.  Using the bran form the sprouted and whole grain flour to feed the levain first followed by the high extraction of whole grain  Using a 3 stage build over 12 hours with a 36 hour retard if the built levain.

Warming up the levain by stirring it down and then letting it rise 25 % before incorporating it into the autolyse of dough flour and water with the salt sprinkled on top.  Once the levain hits the autolyze we do 3 sets of 30 slap and folds and 3 sets of compass point stretch and folds all on 30 minute intervals.

Once the gluten development was finished, we let the dough rest for 30 minutes before pre-shaping and final shaping into a squat oval to fit the basket shape.  Since it is not a boule or a batard, Lucy calls this a batoule.  The dough was placed in to the rive floured basket, bagged and tossed into the cold fridge for 18 hours of shaped retard.

We love Panang Seafood Curry and Smoked  Dark Meat Chicken

The rested batoole came out of the fridge looking about 80% proofed.  I thought about starting up Big Old Betsy for the preheat to 500 F immediately but decided to wait 45 minutes before doing so.  The dough was ve y cold not much of anything g was happening on the proof side at this point.

Can't go wrong with a huge tray of Lemon Curd Bars

Once Betsy beeped saying she was at the set temperature. We loaded in the Mega Steam and set the timer for 15 minutes to let the stones catch up and get the steam really billowing before un-molding the batoule to parchment on a peel, slashing it quickly down the middle and sliding it into the oven for 18 minutes of steam bath at 450 F.

It has been at least 20 years since i last had my Mom;s Scalloped Potatoes that Granny used to make too.

Once the Mega Steam came out of the oven we turned the oven down to 425 F convection for 22 minutes of dry heat with the desert wind blowing. It really sprang and bloomed well under steam and browned up nicely without it.

We will have to see how the crumb came out but it looks promising using the Hi Gluten and Bread flour mix the 50% white flour.

The fix is in.  This bread is everything I want in a half whole multi- grain bread where half the whole grains are sprouted.  The flavor is complex, earthy and delicious.  The crust came out crispy but went soft as it cooled.  The crust was thin and became chewy chewy.  I think using 425 F, instead of 450 F when the steam came out to finish baking, was the difference.  The crumb was very open soft and moist for a bread with 50% whole grains.  We really love this bread.  We have made a few of these breads that were similar but none ever came out this good in every category.   This is the bread we want to take on a deserted Island if we could only choose one.  Can't wait to see what the VWG version does.

Lucy reminds us to always have a salad or two with all that other, less healthy, stuff we eat!

After last weeks; 7 starter 17 grain sprouted bred it was time to tame it down because we are out of white bread.  We love white bread but have found that one with multi sprouted whole grains really makes it taste so much better, plus it is much healthier – it even smells better too!

Lucy is a whirling dervish all her own when it comes to bread and keeping things simple or non-pumpernickel, without a bunch of add ins.  It is like pulling teeth from a very large wild great white shark.

After the levain had doubled from the 3rd stage feeding, it was retarded for 30 hours and then stirred down,  Once it had risen 25% it was add to the autolyse.

I was shocked when she came up with a 2 starter mix of rye sour and witch yeast, 3 sprouted grains of spelt, wheat and rye that made up 20% of the flour, a bit of durum semolina, pistachios and figs.  I about had a conniption fit of surprise.

This bread was perfectly hydrated with the soaking water from the dried figs used as the dough flour.  Usually we over hydrate the dough when the wet re-hydrated figs go in the dough.  It ends up a bit sloppy.

We did pat the figs dry with a paper towel before adding them into the mix but the big difference was using KA bread flour for the 0% of white flour.  It is much more thirsty and has way more gluten forming proteins

Since it is now ell into spring in AZ and the temperatures hovering around 90 F, we have moved to our warm weather bread baking methods.  The pre-fermented flour has been reduced to 10% from 15-20% in the winter.

We did sift out the bran from the sprouted 3 grains and fed that first to the starter to make the 3 stage levain.  That way the gluten cutting bran would be the wettest the longest and be in contact with the acid of the SD.  Bran also makes a sourer levain and resulting bread as well.

Once the levain was built we retarded it for 36 hours.  When to came out for the fridge we stirred it down and put it on the counter to rise again.  It too a bit over and hour to rise 25% and during this time we autolyzed the dough flour and fig soaking water, holding back 10 g, with the salt sprinkled on top of the autolyze ball.

When the levain was 25% higher in volume we then added the reserved 10 g of fig juice to the mix and pinched in the salt before adding the levain and doing 30 slap and folds to incorporate it and get a bit of gluten development going on.  We did 3 more sets of slap and folds, all on 30 minute intervals.

Then we started in on 3 sets of stretch and folds where the figs and pistachios were incorporated during the first set 4 stretches from the compass points.  All were done on 30 minute intervals.  Once the gluten developing and add in incorporation was done, we pre-shaped, shaped. Put it in a rice floured oval basket and then into a trach can liner for 16 hours of cold retard.

Once we got the dough out of the fridge it had risen to about 70% proof so we let it sit on the counter to warm up and finish proofing for an hour before firing up Big Old Betsy to 500 F for the pre-heat.  Once it beeped we let it heat away for 10 minutes to let the top and bottom stones heat up before putting the Mega Steam on the bottom rack.

15 minutes later we un=molded the dough onto parchment on a peel, slashed it quickly and slid it onto the bottom stone for 17 minutes of steam at 450 F – regular bake.  It sprang and bloomed OK and also developed some decent sized blisters that are so common for dough that is higher hydration, still cool from the fridge, made up of mostly white flour and subjected to Mega Steam.

After another 15 minutes of heat at 425 F convection it was a dark brown mahogany color that always happens when we use the hydration liquid from dried fruits for the dough water.  It read 207.5 F on the instant read thermometer when it hit the cooling rack.  Had I taken ot out of the oven when it looked done it would have been massively under baked at 150 F and would have been gummy in the middle.

We will have to wait for the crumb shot when it is fully cool.  While you wait, have a salad with that sunset and matching prickly pear margarita.  Not even a hint of sour inn this one.  The fig water was so sweet it cancelled out the sour completely ....and then some.  The crust went soft as it cooled too.  The crumb was open very soft a moist n=but gummy at all.  Non sourdough lovers would have no problem munching on this one.  Made  a couple of nice sandwiches with this one already and can't wait to try it out as a breakfast toast.with butter.

After getting Alan in trouble with his latest higher whole grain (25%) SJSD baguettes, Lucy felt terrible about it and when he shot back a challenge bread for her with a 7 Stater,  4 Sprouted Grain bread after last week’s 4 Starter, 7 Grain Bread. 

Lucy checked and sure enough she had an apple YW starter and another nearly dried up 36 week old Rye sour starter in the back of the fridge as well as the next rye sour starter we made that was supposed to fridge out for 8 weeks before being used.

Getting to the 4 whole grains is what turned out to be a struggle.  It took a bit of digging in her pantry but eventually Lucy came up with 17 whole grains for this boule.  Turns out that Lucy is a hoarder.  I saw some bulgar, kaniwa, amaranth and 5 other rice, so she could have done a 25 grainer.  Now Lucy is into her own challenge of 15 Grains and No More Than 30 Ingredients for the 3rd time.

There were few new things for this bake.  14 of the whole grains were both sprouted and ground into flour and ground into flour without sprouting at a 50/50 mix.  3 grains were held back to be made into a porridge; wild rice, flax and quinoa.

The 60 g dry weight of these 3 grains came out to about a total of ½ cup.  We simmered them on low for an hour before taking it off the heat, taking the lid off and letting the porridge dry out and cool.  It weighed 230 g when it went into the dough.  This wet mess took the overall hydration of the dough to 100% or so.

After half the 14 whole grains were sprouted, we milled them and the identical amount of the same whole grains and sifted out the 17% Extraction from each that we fed to the levain for the first (2)  four hour feedings.  The 3rd feeding was 50/50 sprouted and non sprouted 83% extraction 14 grain.  Once it doubled we retarded the levain for 12 hours.

While the levain warmed up the next morning we did a 2 hour autolyze of the dough flour, red and white malt and the dough liquid – in this case Shiner Bohemian Black lager.  We held back the salt and some of the beer to do a double hydration later.  Once the autolyze was done we mixed in the levain and let the dough sit for 30 minutes before finishing it off with the salt, held back beer and the first set of 60 slap and folds.

We did two sets of 30 slap and folds all on 30 minute intervals and 3 sets of stretch and folds on 30 minute intervals where the porridge was incorporated during the first set.  Once finished with the gluten development, we let the dough rest for 15 minutes before pre-shaping, shaping, placing it into a rice floured basket: bagging and placing it into the fridge for a 15 hour cold final proof.

It rose about 50% in the fridge so it needed some time on the counter to finish proofing to 85% before we slid it I to a 450 F oven and covered it with a a heavy aluminum pot to hold in the steam.  After 18 minutes we removed the cloche and turned the oven down to 425 F convection this time.  After another 22 minutes the bread was 207 F on the inside and deemed done.

We turned off the oven and let the bread remain on the stone with the oven door ajar to further dry put and crisp the crust.  It spread more than sprang and bloomed well under steam and also browned up nicely, with small blisters, once the steam was removed'  The crust came out fairly open for a 100% whole grain bread with a huge porridge add in.  The taste was good but this is one bread that isn't a rye one where a good dose of aromatic bread spices to perk it up some.  Maybe it is the boring rice porridge at fault..... that sort of flattened the taste a bit but nothing the wonderful aroma of some caraway, fennel, anise and coriander won't quickly fix.  It is an 8 that could be 10.

I'm getting into SD baking other than bread and this is a SD Ghiradelli chocolate chip inside and white choolate chip outside brownie 

If you are smoking brined, chicken leg meat you better have a rack of ribs on there too.

And a fresh garden salad to cut the smoke

The first of this year's volunteer daisies popped up on my birthday last week

1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

1/15.2016 - 100 % Rye with Rye Berry Scald, Walnuts, Sunflower, Pepitas and Aromatic Seeds

1/22/2016 - Dobie'a Challenge, Black Lager, 3 Starter, Sprouted 11 Grain, Sorta Ciabatta Rolls with Wheat Sprouts in a Baked Scald

1/29/2016 - 4 Starter Sprouted 7 Whole Grain Sandwich Bread

2/5/2016 - Deja Vu – Intensively Mixed Redox of 4 Starter Sprouted 100% Whole Multi-grain

2015

1/1/2015 - New Years Eve Pizza

1/2/2015 - 50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds

1/9/2015 - 50 Percent Whole Sprouted 16 Grain SD with Lake Havasu Desert Magic IPA

1/16/2015 - Sprouted Sourdough White Bread - A New Style SFSD

1/23/2015 - Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye

1/30/2015 - Tête du Désert Vide de Lucie Sud-ouest Germées 5 Pain au Levain

2/6/2015 - Sprouted Ancient Grain Valentine’s Day DaBialotta’s

2/12/2015 - 100 % Whole Grain Kamut With 14 % Sprouted

2/12/2015 - 50 % Whole Grain Kamut 2 Ways with Malbec Kamut Risotto or Seeds & Prunes

2/12/2015 - Nothing Bread - 100% Unbleached Yeast Water White Bread

2/13/2015 - SD Sprouted Wheat Bread with Weird Scald

2/20/2015 - 4 Grain Sprouted Sourdough with Altus, Scald, Toadies & Porter - Going Darker

2/27/2015 - 100% Whole Spelt SD w/ 50% Sprouted Flour, Spelt Sprouts & Baked Scald

3/6/2015 - Lucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald

3/13/2015 - Lucy’s Practice Sprouted and Scalded Slash Bag - Take 2 - with a Boule too

3/16/10`5 - Cousin Jay’s Sprouted, Multigrain Sourdough with Flax Seed Scald

3/20/2015 - Sprouted Whole Multigrain Sourdough Bread with Malted scald & Pizza Kicker

3/27/2015 - Whole Sprouted 9 Grain Sourdough Bread with Walnuts and Sage

4/3.2015 - Sprouted 3 Grain Sourdough with Pecans, Cranberries and Malts

4/3/2015 - 3 Sprouted Grain Poolish Hot Cross Buns

4/10/2015 - Sprouted 4 Grain, Cheese, Jalapeno, Polenta and Baked Scald Sourdough

4/10 2015 - Yeast Water Hot Dog Buns

4/17/2015 - Sorta Altamura Style Sprouted 4 Grain with Desert Durum, Seeds and Baked Scald

4/24/2015 - Sprouted 4 Grain Sourdough with Baked Scald and Guinness

5/1/2015 - 3 Day Old Rye Starter Makes a fine Sourdough the Old School Way

5/2/2015 - Old School Dark Sprouted Pumpernickel Sourdough – 2 ways

5/8/2015 - Sprouted Wheat and Rye Sourdough The Almost 1.2.3 Way

5/15/2015 - Real Bread Week - Spreading 40% Sprouted Whole 4 Grain Bread with Sprouts

5/22/2015 - A Request for Bread

5/29/2015 - Fig, Anise Sprouted 10 Grain Sourdough

6/5/2015 - Sprouted 4 Grain Sourdough - 60% Whole Grain

6/12/2015 - Sprouted 4 Grain Sourdough - 100 % Whole Grain

6/15/2015 - Yeast Buns with Rosemary, Sun Dried Tomato, Caramelized Onion & Mushrooms

6/19/2015 - Sprouted Kamut Sourdough - 75 % Whole Grain

6/27/2015 - Really Dark Old School Sprouted Pumpernickel – In memory of Barbra

7/3/2015 - Braune Mann aufgegangen mehrere Korn Sauerteigbrot für Unabhängigkeitstag

7/10/2015 - Double Levain SD with 5 Sprouted Grains

7/17/2015 - Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

7/24/2015 - Olive and Fig 9 Sprouted Grain Sourdough

7/31/2015 - Sprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries

8/7/2015 - Double Levain Sprouted 4 Grain Sourdough with Seeds

8/14/2015 - Sprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey

8/21/2015 - Sprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment

8/28/2015 - 50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness

8/28/2015 - SD / YW Combo Starter White Bread

9/4/2015 - Star Wars Sprouted Sourdough

9/4/2015 - Star Wars Sourdough Sandwich Slims

9/7/2015 - Yeast Water Labor Day Weekend Pizza

9/11/2015 - Lucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel

9/18/2015 - 10 Grain Sprouted Sourdough

9/25/2015 - Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

9/28/2015 - Make Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones

10/2/2015 - Ancient World Meets New One in Seeded Sprouted Sourdough

10/5/2015 - Nico’s Sourdough Pizza Crust and Focaccia

10/8/2015 - Sprouting and Malting Primer

10/9/2015 - High Extraction Sprouted Sourdough – Finally A Sort Of Real White Bread

10/16/2015 - World Bread Day 2015 - Sprouted Westphalian Sourdough Pumpernickel

10/22/2015 - 1849 Gold Rush Sprouted 12 Grain Sourdough Fruit Cake III

10/30/2015 - Bran Soaker Water Sprouted Multigrain Super Sour White Sourdough

11/6/2015 - 50 Percent Whole Sprouted 6 Grain Bran Soaker Super Sour Sourdough & Yeast Buns

11/13/2015 - YW SD Sprouted Multi-grain Bagels – 50 Percent Whole Grain

11/20/2015 - Sprouted Kamut and Wheat Sourdough with Filberts and Pepitas

12/03/2015 - Latvian Sprouted Saldskaaba Maize – Sprouted Sourdough Cider Rye

12/11/2015 - Germés pain au levain rustique avec les graines de lin

12/18/205 - Lucy’s Witch Yeast Fig and Pistachio Ancient Grain Bread

12/27/2015 - Cooked Potato Starter White Bread

12/30/2015 -Witchy Potato 6 Grain Sourdough with Seeds and Nuts

2014

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

1/5/2014 -  Saturday Night Pizza - 1/4/2014

1/7/2014 - YW SD ADY Poolish, Tang Zhong Rosemary, Sun Dried Tomato & Parmesan Buns

1/10/2014 - 28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.

1/12/2014 - Saturday Night Calzones – or are they Stromboli’s?

1/17/2014 - Go Tang Zhong Sour Cream, Seeded, Aromatic Sourdough Buns

1/18/2014 - Toady Tang Zhong Multigrain Sourdough Boule

1/23/2014 - Yeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread

1/24/2014 - 50 Percent Whole Multi-grain Sourdough

1/31/2014 - 60 Percent Whole Multigrain Sourdough with Sprouts, Seeds & Yogurt Whey

2/1/2014 - 16 % Whole Multigrain SD with Sesame, Flax and Chia Seeds

2/7/2014 - Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

2/14/2014 - Lucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways

2/20/2014 - Lucy’s Take on Adri’s Westphalian Rye

2/28/2014 - Un-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts

3/5/2014 - Poolish Calzones and Yeast Water Italian Bread

3/7/2014 - White SD Bread

3/14/2014 - St Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon

3/21/2014 - Too Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough

3/26/2014- 107% Whole Grain 8 Grain Sourdough

4/4/2014 - 50 Percent Whole Grain 10 Grain Sourdough – One with Cranberries and Seeds

4/6/2014 - Poolish Naan

4/11/2014 - Plotziade Sourdough Chacon

4/13/2014 - Yeast Water Poolish Pizza

4/15/2014 - Lucy’s Take On Wolfgang Puck’s Passover Gefilta Fish

4/17/2014 - Banana Bread

4/18/2014 - Sourdough Hot Cross Buns - 50% Whole Grain

4/19/2014 - Pizza Civitavecchia

4/20/2014 - Last of the Easter Sourdough Bakes Turns Ugly in a Tasty Way

4/21/2014 - Re-Do of the Last Easter Sourdough Bake for BBQ

4/22/2014 - Sacaduros - 46 Percent Whole Grains

4/23/2014 - Half Whole Grain SD Garlic Naan, Onion and Cilantro

4/25/2014 - Seeded Sourdough Multigrain Chacon

5/2/2014 - Everyday 7 Grain Sourdough

5/6/2014 - Cinco de Mayo - 2014

5/9/2014 - Getting Ready for Ploetziade 2

5/16/2014 - Boule and Pumpernickel for Plotziade 2

5/23/2014 - 10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways

5/26/2014 - Memorial Weekend Pizza - 2014

5/30/2014 - 67% Whole 10 Grain Baguettes

6/6/2014 - Spelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain

6/9/2014 - Italian Yeast Water Buns

6/11/2014 - Italian Style YW Pizza

6/13/2014 - No……. Not Those Pharaohs

6/17/2014 - Calzones and Triple Levain Madness

6/20/2014 - Götz von Berlichingen Ancient Age Sourdough Bread

6/23/2014 - Yeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate

6/27/2014 - Lucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot

7/4/2014 - 4th of July – 15 Grain Independence Sourdough Challenge Bake

7/11/2014 - 3 Sprouted Grain SD with One No Sprout

7/14/2014 - Lemon and Corn Pie - Old Southern Favorite - Chess Pie

7/18/2014 - Sprouted Multigrain Potato Sourdough with Spelt, Rye, Emmer and Wheat

7/23/2014 - Pesto and Sun Dried Tomato Multigrain Pizza Focaccia

7/25/2014 - 6 Grain Fennel and Fig Sourdough

8/1/2014 - Sprouted Pa de Pagès Català Sourdough

8/8/2014 - Sprouted 4 Grain Sourdough Chacon with Whey, Walnuts and Sage

8/15/2014 - Lucy’s Sorta Tzitzel Like Sprouted Sourdough

8/22/2014 - No Knead Sprouted Spelt, Barley & Potato Sourdough

8/25/2014 - Poolish Pizza Without Daughter

8/20/2014 - Sprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts

9/11/014 - Spelt and Wheat Sourdough with Figs, Pistachios, Pumpkin and Sunflower Seeds

9/18/2014 - 20% Multi - Whole Grain Sourdough - Lucy's 44 Hour Fat Bags

9/19/2014 - Lucy's Fruit Stupid -Version 2

9/23/2014 - Knishes

9/25/2014 - Porter, Prune & Walnut Multigrain SD Bread with a No Fruit No Nut Potato Water Version

9/28/2014 - Pie Parade

10/1/2014 - Cherry Yeast Water Buns.

10/3/2014 - Cherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts

10/10/2014 -Cherry YW Sourdough Italian Boule with Apricots, Seeds and Nuts - Version 2

10/16/2014 - Yeast Water and Poolish Pizza

10/16/2014 -11 Grain, YW / Sourdough Enriched Buns

10/17/2014 - 11 Grain, YW / Sourdough Chacon with Apricots, Seeds and Nuts - Version 3

10/23/2014 - Lucy’s YW & SD Holiday Fruitcake

10/30/2014 - Multigrain SD Sprouted 2 Ways

11/7/2014 - Sprouted Multi Farro SD

11/26/2014 - Thanksgiving Sourdough Bread for Stuffing

12/5/2014 - Multigrain Sourdough Sprouter

12/12/2014 - Ancient Grain Sprouted Sourdough

12/19/2014 - 50 Percent Whole Grain 25 Percent Sprouted Porter SD

12/26/2014 - 50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey

2013

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker

1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses

1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes

1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes

1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald

1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts

1/30/2013 - Practice YW Slash Bag

1/31/2013 - Origami Sourdough and Yeast Water Panettone

1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat

2/1/2013 - Fun With Short Crust and Puff Paste

2/1/2013 - Phil’s Savory Pumpkin and Feta Pie

2/2/2013 - A Born Loser Tells a Tale of Too Many Two’s and the Evil Twin

2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game

2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index

2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald

2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds

2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose

2/13/2013 - Sourdough Pink Valentine Hamburger Buns

2/15/2013 - Yeast Water Cinnamon Rolls

2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat

2/21/2013 - Banana Bread

2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald

2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test

3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds

3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast

3/13/2013 - SD YW multi-grain Bagels

3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes

3/18/2013 - St. Paddy’s Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben’s

3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO

3/23/2013 - WW SD YW Multi-Grain Pumpernickel

3/25/2013 - 50% Whole Wheat Matzoh

3/30/2013 - Hot Cross Buns - 25 % Whole Grain

3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits

4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds

4/4/2013 - Whole Grain DaPumpernickel Aroma Bread

4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds

4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons

4/14/2013 - Dinner for 2 from the Pots

4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter

4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans

4/30/2013 - They Call Me Mellow Yellow

5/3/.2013 - I Got the No White Bread Blues

5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner

5/7/2013 - Lucy's Jewish Deli Rye - Take 1

5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.

5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds

 5/17/2013 - Friday Pizza Night

5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah

5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame

5/24/2013 - YW & Poolish Hot Dog Buns

5/30/2013 - Ezekiel's Chacon

6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts

6/10/2013 - White Hamburger Buns Turned Dark

6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts

6/18/2013 - It all started out simple enough

6/21/2013 - Everyday Multigrain Sourdough with Scald

6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns

6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts

7/5/2013 - Snails with Tails

7/8/2013 - Yeast Water and ADY Hot Dog Buns

7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough

7/19/2013 - Whole Multigrain Sourdough Loaf

7/21/2013 - Saturday Night Pizza

7/26/2013 - 75% Extraction Mulit-grain Sourdough

8/2/2013 - Prince George's Chacon

8/9/2013 - Sourdough Tzitzel

8/12/2013 - Yeast Water 70% Whole Grain English Muffins

8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels

8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey

8/22/2013 - Too Fast - Poolish Cream Butter Buns

8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds

8/26/2013 - Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels

8/28/2013 - Lucy’s Take on Cleo’s and Ian’s Hamburger Buns

8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts

8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending

9/4/2013 - Happy Rosh Hashanah – A Holiday Challah

9/6/2013 - Tzitzel – Take 3 with Triple Levain

9/6/2013 - For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

9/7/2013 - Meat Week

9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns

9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads

9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread

9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways

10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds

10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas

10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land

10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds

10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches

10/17/2013 - Mice Guarding the Punkin

10/18/2013 - 20% Whole Grain 9 Grain Sourdough

10/18/2013 - Pumpkin Nutella Swirl Bars

10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry

10/25/2013 - Same Dough Two Ways with a Pizza Crust Later

10/27/2013 - Saturday Night 6 P’s SD Focaccia Romana Pizza

10/29/2013 - YW Primer

11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain

11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds

11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?

11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread

11/15/2013 - Almost Twin White Breads - One YW / SD and One SD

11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young’s Double Chocolate Stout

11/17/2013 - Lucy’s YW White Bread for Thanksgiving Croutons

11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock

11/22/2013 - CeciC’s Crackers with Added Yeast Water.

11/25/2013 - Two Thanksgiving Pies and the Blog Index

11/30/2013 - Josh’s Thanksgiving and Hanukkah Stollen

12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish

12/7/2023 - Sinclair’s Bakery Potato Rolls - Made With Poolish

12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds

12/12/2013 - Christmas Chocolate Chunk Cherry Chacon

12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach

12/17/2013 - Not So Stollen – Christmas 2013

12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone

12/21/2013 - Friday Night SD YW Pretty Plain Pizza

12/22/2013 - Panettone Forced English Muffins

12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing

12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2

12/26/2013 - Arizona Christmas Tree and Blog Index

2012

2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin

2/3/2012 - Brachflachen Mehrere Vollkombrot

2/3/2012 - Loaded Pizza

2/3/2012 - Pierre Nury meets DSnyders SFSD

2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye

2/3/2012 - Too Many Red Pears and Blueberries

2/3/2012 - Make your own Greek yogurt

2/4/2012 - Minneola / Apple Yeast Water Semolina Bread

2/4/2012 - Raspberry SD Pancakes

2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah

2/5/2014 - Sourdough English Muffins

2/5/2012 - Southwest Hummus Anyone?

2/5/2012 - I have some miscellaneous baking and foodie

2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4

2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

2/9/2012 - The Chellos - that don't play music.

2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

2/9/2012 - Blueberry SD pancakes this time,

2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'

2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart

2/11/2012- I Confess My Deepest Darkest Baking Secret

2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion

2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water

2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts

2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.

2/17/2012 - Let's Make Some Fresh Cheese

2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings

2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye

2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'

2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt

2/24/2012 - teketeke Bread

2/27/2012 - Rustique Pain Comté de San Francisco

3/1/2012 - Chad Robertson's Country SD - Modified

3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker

3/3/2012 - Miscellaneous stuff at the end of the week

3/5/2012 - Pain Rustique au Levain du Sud-ouest

3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded

3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

3/12/2012 - Tartine Everyday Rustic Country Sourdough

3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method

3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more

3/15/2012 - Just look at the pictures my new old camera takes!!

3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka

3/23/2012 - Making Red Rye Malt

3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit

3/29/2012 - A Blend of Seigle d’Auvergne and Borodinski

3/29/2012 - Jam and Bread Crust and Crumb Color

3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread

4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today

4/2/2012 - Dabrownman Butchers Sweetbird’s Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds

4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW

4/10/2012 - Retarded Super-Grain Challah

4/14/2012 - Lemon Curd and Cream Cheese Puff Paste

4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso

4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW

4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's

4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds

4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch

4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds

4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch

4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds

5/2/2012 - Yeast Water Fake Pretzel Rolls

5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner

5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere

5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker

5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

5/12/2012 - Banana Bread Cake

5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

5/16/2012 - Having the daughter

5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles

5/25/2012 - Hanseata’s Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts

5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread

5/28/2012 - T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

5/29/2012 - Bread Baskets - A Serious Illness Revealed

5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert

6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon

6/1/2012 - 24 Hours of Not Baking Bread

6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water

6/9/2012 - Friday night P & P - Pizza and Pide

6/12/2012 - Let's Have Some Lunch and Other Stuff

6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds

6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats

6/21/2012 - Sourdough Durum Atta Bread – Pharaoh’s Mastaba Style

6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.

6/28/2012 - Franko finally got to the top of the list

6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain

6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread

6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic

7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method

7/4/2012 - Catching up on some lunches and other stuff

7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!

7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts

7/10/2012 - Dinner in Houston

7/15/2012 - AZ Monsoon and Breakfast

7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.

7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!

7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze

7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses

7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds

7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

7/30/2012 - Parade of Sandwiches and Other Stuff

8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls

8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter

8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald

8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter

7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits

8/22/2012 - Chacon Catastrophes Moka - Ian’s Mocha Disaster Chacon

8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds

8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker

8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue

9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread

9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter

9/7/2012 - Andy’s Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald

9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs

9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration

9/15/2012 - Happy Rosh Hashanah!

9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method

9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey

9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain

9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil

9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat

9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits

10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread

10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer’s Method only 40 Hours

10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds

10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno

10/14/2012 - Parade de sandwichs et d'autres choses - partie 2

10/14/2012 - Parade of Sandwiches Continues - Part 3

10/15/2012 - Desfile de Sandwiches - Parte 4

10/15/2012 - Parade der Sandwiches - Teil 5

10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts

10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains

10/25/2012 - San Franciso Sourdough - 15% Whole Grain

10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio

10/30/2012 - Two DO Chacons Couldn’t Be Any Different

11/2/2012 - Two Weeks of Food for Thought - Week one

11/2/2012 - Two Weeks of Food for Thought - Week Two

11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts

11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain

11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds

11/14/2012 - Not So Stollen

11/16/2012 - Thanksgiving Multi-Grain Marble Chacon

11/20/2012 - SD Stuffing Bread

11/21/2012 - Poolish Stuffing Bread

11/23/2012 - Not So Stollen - Thanksgiving Take

11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls

11/27/2012 - A Chacon for Eric

12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread

12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds

12/17/2012 - Puff Paste Experiments

12/18/2012 - Puffy So Not Rugelach

12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds

12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato

12/25/2012 - Not So Stollen - 6 Weeks later

12/29/2012 - 25% Whole Grain Multi-grain Bagels

This the 2nd try at this recipe, this time using txfarmer’s intensively kneaded method to see what the difference in the bread might be between our normal method of developing gluten using slap and folds and stretch and folds.  Last Fridays bake can be found here 4 Starter Sprouted 7 Whole Grain Sandwich Bread so I don’t have to repeat it or the recipe again.

The only difference is that in place of the slap and fold and stretch and folds we did 10 minutes of dough hooking with the KitchenAid mixer on speed 2 followed by a 2 hour rest and then 10 more minutes of mixing until windowpane was achieved.

The big difference between txfarmer’s mix and this one is that we used multi-grains nearly half sprouted, instead of just WW, we upped the hydration for 78% to over 90%, she used a bulgar soaker and we used WW sprouts for the add in and she used an enriched dough while Lucy used a lean dough of flour water salt and levain.  Her post can be found here.

http://www.thefreshloaf.com/node/22831/sd-100-ww-sandwich-loaf-bulgur-cracked-wheat-my-sourdough-starter-declare-defeat

 We did mix in the 100 g (dry weight) of wheat sprouts after the window pane was achieved using speed 1 for about a minute. Then a 10 minute rest before pre and final shaping, panning, bagging and being chucked in the fridge for a 15 hour retard.  Last time the dough over proofed in the fridge during retard so we expected the same thing this time.

Our normal reaction would be that the using a mixer just kills the open crumb we normally get and the reason we don’t use it for bread anymore but it might be that the rise is better and the crumb softer and fluffier which would be good for a sandwich bread.  So, trading off an open crumb in this case might be worth it.

The first thing to not is that the intensive mix dough ended up much more slack than the other.  I think it might have been over mixed.  The dough pulled away from the sides of the mixer at 8 minutes and I continued mixing until 10 minutes. The 2nd mixing, even though only 4 minutes never got to be as good as the dough was at the 8 minute mark.

Next time I will mix it for 6 minutes the first time and only 4 the 2nd time.   If you use 78% hydration like txfarmer, then you can probably mix longer each time.  One thing is for sure, over mixing a wet dough is not a good thing.

This dough also doubled in the fridge during retard and did not spring at all under stream.  100% whole grain breads need to go in the oven at 85% proof maximum if you want it to spring.  This one also did not collapse so it wasn’t much over 100% proof.  I would expect he crumb to be similar to the last Friday’s bake since it behaved exactly the same in the fridge and in the oven-  no matter how it was mixed.

The crumb came out perhaps a bit more open and was not a dense at the bottom 1/2 inch.  The taste and smell were the same as was the soft moist crumb.  The best thing about this bread is how wonderful it tastes.  So pick your method but I don't think it makes all that much difference one way or another - just don;t over proof it and put about 300 more grams in the pan to fill it up.

Don't forget to have a salad with those chicken and cheese enchiladas and smoked pork tamales both smothered in cheese and baked Green Chili Verde - Santa Fe Style

Lucy was intrigues by David Snyder’s recent repost of his 2011 WW yeast bread from BBA using txfarmer’s intensive kneading technique.  We aren’t much into yeast breads or enriched yeast breads but any technique that might lighten the load of whole grain SD breads is worth a try. 

This bread will serve as the base line as my normal way to make whole grain sandwich breads that use a mix of natural starters, sprouted and whole grains with sprouted grain add ins.  We did a 4 starter combo levain using 2 SD, Witch Yeast and Cooked Potato Starter.  Lucy didn’t hold anything back with this formula.

The levain had a total of 20 g of starters and was fed the 15% bran extraction of the sprouted and whole 11 grain mix.  A little less than half the grain used was sprouted emmer, rye, wheat, oat Kamut, spelt and barley in equal amounts and these same grains were used for the non-sprouted whole grain portion of the flour.

The levain was built over 3 - 4 hour stages at 100% hydration and when it doubled after the last stage we retarded it for 24 hours.  We changed things up a bit this time, after the 2 hour autolyse of dough flour and water. We did get the levain out of the fridge, like normal, to warm up but instead of sprinkling the pink Himalayan sea salt on top of the dough ball for the autolyze, we reserved some water and the salt.

We then mixed in the levain and let it sit for 30 minutes before adding the salt and reserved water to the mix.  We did 1 set of 60 slap and folds to get everything incorporated and then did 2 more sets of 30 slap and folds – all on 15 minute intervals.  We then did 3 sets of stretch and folds and incorporated the 100 g (dry weight) of wheat sprouts during the first set.

All stretch and folds were done on 30 minute intervals.  Once finished we let the dough bulk ferment on the counter, in an oiled bowl, on a heating pad at 80 F for 2 hours – something we hardly ever do in the Arizona heat….. but it is winter time and the kitchen is only 65 F.

We then pre-shaped the dough into a loaf and 10 minutes later final shaped it and put it I a standard, non-stick sprayed, bread pan.  It was a bit small for the pan but we went ahead anyway since no other pan on hand would have been better.  We bagged it in a trash can liner and put it in the fridge for an 15 hour 38 F retard.

When we took the tin out of the fridge the next day we noticed that it has risen 100% in the cold we decided to bake it immediately.  We decided to bake the tin in a closed oval DO so that the possibility of steaming differently between the two breads would be minimized.

Yes... it is a real home made mince meat pie with real home made mnce meat that actually has meat oin it!

We fired the oven up to 450 F regular bake with the baking rack and the DO between the upper and lower stones.  Once Big Old Betsy beeps saying she was at temperature, we waited 15 minutes before loading the tin into the DO, added 1/8 c of water and baked it lid on at 425 F for 18 minutes before removing the tin from the DO and baking it directly on the rack for the next 22 minutes at 425 F convection.  When it tested 208 F in the middle, we remover the bread from the tin and moved it to the cooling rack.

I just noticed that every large hole has a whole sprouted berry in it.

It didn’t spring at all but it thankfully didn’t collapse either.   It browned well but we will have to wait for the loaf to cool down for the crumb shot.  Since it didn’t collapse, we got as much of an open crumb as we could with this 100% whole grain loaf …..so the test will still be valid if the 2nd intensively mixed next loaf next Friday proofs 100% in the fridge like this one did.  This bread ended up fairly open for 100% whole grains, nearly half s[roiuted and the added in large amount of wheat sprouts.  It's best feature is the full flavored. hearty earthy taste.  Delicious!

.

Don't forget that salad to go with that pie.  This bread made for a tasty bologna sandwich for lunch today.  The bread was a bit more dense the bottom 1/2"

I should have figured that once Lucy found out that I wanted to try out dobie’s no baking equipment except an oven, bowl and hands, she would try to make my life miserable with this weeks bread recipe – 11 grain sprouted ciabatta rolls, with wheat sprouts in the baked scald,

Normally the water content of ciabatta is critical and developing the gluten in a mixer is almost a must…..so with mo scale, mixer, dough scraper or even a spoon this was a challenge to say the least.

I would love to tell you the recipe since these came out so well but alas, I have no idea what it really was and just a faint hint of what it was supposed to be since the recipe Lucy gave me to follow was on my new computer and it blew up – probably because it found out that no technology was allowed!

The 11 sprouted grain flour was supposed to be 25% of the mix with the rest LaFama AP.  10 of the 11 sprouted grains were the same as last week’s bake with the addition of buckwheat which I picked up to make soba noodles,  The sprouted wheat berries in the 3 hour, baked scald were supposed to be 12.5% with 30 g each of the dough flour and water mixed in as well.

The hydration was supposed to be 90% overall with the Witch Yeast, Cook Potato and Rye SD combo starters at 15 g total coming in at 15% pre-fermented flour and 100% hydration.  We fed the 11 sprouted grain bran to the levain for the first of 3 feedings with the other (2) 4 hour feedings being the 80% or so extraction.  The dough liquid was easy at 12 fl oz of Shiner’s Black Lager and it was used for the 2 hour autolyse with the dough flour and the salt sprinkled on top.

That is about all I can remember and, true to Lucy’ form, most of this stuff isn’t supposed to even be in ciabatta but that never stops a wild child let loose on a poor, unsuspecting and nearly defenseless world.  Jeeze what a mess!  Might as well not have even mixed it all together but, when you are older, you can easily forget how much your baking apprentice hates you much less remember where you live. 

Scald before the scald

After a couple of minutes of slap and folds we cleaned off out fingers as best we could, covered the glop with the bowl and hoped the somewhere around the 20- 30 minute wait to the next set would help this soupy mess – no clocks allowed either.  It did firm up  a bit but it was way easy to fling onto the floor and ceiling both. 

Lucy cleaned up the floor and the stuff on the ceiling will eventually dry out, turn to dust and fall off over the net 200 years.  After 4 sets it has firmed up enough to do 3 sets of stretch and folds.   We have no idea how much bench flour we used but it was about a handful a couple of times all total.

We had planned to make (8) 135 g personal ciabatta buns after looking at Lucy’s recipe.  We have no idea how big these bins ended up but there were 8 of them when we finished wet hand shaping – if you could call it that.   We divided these into eight pieces by grabbing a hunk of dough and plopping it onto a floured parchment lined baking sheet 

After messing with them to get them half decent looking and sprinkling some flour on top so the plastic bag it was wrapped in wouldn’t stick,  we bagged them and chucked them in the fridge overnight.  We were shooting for an 18 hour retard but it was at least 16 hours I’m guessing.

After taking them out of the fridge to warm up and take a peek, we had some breakfast, read the paper, had a couple of cups of coffee before watering the lettuce garden and trying to get the new laptop fired up to check the market…… only to find out the curser wasn’t working making the laptop totally worthless. 

After firing up the old backup and getting some work done we decided to fire up the oven and bake these little, bunnish beauties up.  I would guess they were out of the fridge 2-3 hours before the oven was lit.  We set her for 450 F and when Big Old Betsy beeped we waited a bit before putting the Mega Steam on the bottom rack so that the stones could catch up to BOB. 

A few minutes later, when we could see steam billowing out of Betsy’s vent, we loaded the sheet on the bottom stone while turning the oven down to 425 F.  We looked through the glass door to see them puff up nicely.  Once we thought the spring hand sprung, we took out the Mega Steam and turned the oven down to 425 F convection. 

After a few minutes we rotated the sheet and let them bake until they looked a bit brown and tapped hallow on the bottom.  Normally we would bake them for 8 minutes with steam and 10 without but we guessed as best we could since timing anything was verboten as Lucy likes to say often enough.

These little slippers had an open crumb, tasted terrific and were wonderfully sour.  I would love to show some photos, but keeping with the spirit of dobie’s challenge – Lucy said no to the camera being used…..sad too since there were about the best little rolls ever!  You will just have to take my word on it.

Yea!  Lucy changed her mind when I told her I couldn't use a food taster for these rolls either so the camera came out and she wanted to make sure i put last nights sunset in the post.

 Here is the recipe Lucy gave me.

 Don't forget to top off the finished baked scald to the original 90 g with some extra water when done. 

After last week’s brick bake of a no levain pumpernickel Lucy decided to get some sourdough in there and cut back on the long, low bake by 5 hours and upping the heat.  It is loosely based on Mini Oven’s fine rye bread here Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration.

I say loosely but it was worse than that.   We mixed the salt and water with the dough flour first, then added the seeds and nuts and mixed that and then added the levain.  We also made a rye starter from scratch our pumpernickel way starting on Sunday for Thursday mixing and baking on Friday.  We used 27.5% pre-fermented flour.

The starter was made using 30 g of rye with 25 g of water.  After 24 hours we fed it with 30 g of rye and 25 g of flour.  At the end of 48 hours we cut the mix in half and fed each half 30 g of rye and 25 g of water and stirred it every 6 hours after it doubled each time.  At the 72 hour mark we fed each the same mix one more time and then refrigerated both after 6 hours when they had doubled again.  We used one of these starters for this bread at 220 g after it had been retarded for 24 hours.

We dropped the chia seeds and the hydration to 100%.  We didn’t use an altus either but did make a rye berry scald and we added caraway, anise, coriander and fennel for aromatics along with some walnuts, pepitas and sunflower seeds.

We used a different pan, cocktail size, sprayed with non-stick and lowered the temperature after 15 minutes from 400 F to 350 F and baked it an hour and 10 minutes total. Instead of using gargantuan pine nits to cover we used sunflower seeds and pepitas instead.  We also baked it for 40 minutes covered in a combo cooker with a bit of water in the bottom before uncovering to brown the crust.

We also retarded the dough for 8 hours after panning and bagging and let the dough finish proofing on the counter for 4 hours before baking.  Other than that, we followed Mini Oven perfectly by using whole rye, water and salt for the important part.

One gf the things you miss when baking in a combo cooker is the marvelous smell of 100% rye bread baking - one of the greatest smells in the whole world.  But, when the lid came off ….wow …..it was worth the wait.   This bread did puff up some and crack while baking which is always a good sign and way better than having it collapse in the oven.  Once the bread hit 205.5 F on the inside we took it out of the pan and left it on the stone with oven off and the door ajar for 5 minutes to dry out the crust that had been covered by the pan.  Once totally cooled it was wrapped in plastic for 24 hours to let the moisture redistribute and soften the crust.and make slicing easier.

I didn't get around to making a panettone this year but I did get a chocolate chip one as a gift.  Not SD and not as good as home made, but still fine with French Silk ice cream on top

The moisture redistributed well and the bread was easy to cut in 1/4" slices with no gumminess or crumbling.  For a whole rye bread with lots of stuff in it, I was sort of taken back by how mild the taste was.  The bread spice was subtle at 2%.  If I didn't know better I could call this a light deli rye.  For those who don't like high percent rye breads, you might like this.  Lucy says this bread would be better with a baked scald, more bread spice and baked pumpernickel style to really bring out the flavor = she might be right

The formula is

100% Whole rye freshly home milled  

100% Water

2% Salt

2% Aromatic seeds

6.25% each sunflower and squash seeds

12.5% Walnuts

27.5% pre-fermented flour

A salad goes well with anything on the plate

After the last over bake of no levain, old school pumpernickel which made a brick that couldn’t be cut with a ban saw, Lucy decided to go back to 3 starters for this bake.  We had some left over olives from the New Year’s pizza and we have always wanted to make SD version of that dough to bake as an olive Italian style bread or focaccia.  We finally got around to it.

We followed our usual procedure of 3 stage, 12 hour levain build but no retard of the levain this time.  We did our usual 1 hour autolyze with the dough flour and water with the salt sprinkled on top.  Once the levain hot the mix we did 3 stets each of 30 slap and folds and 4 stretch and folds on 30 minute intervals with the olives, sun dried tomatoes and rosemary going in during the first set of stretch and folds.

We did not use a heating pad to speed things up this time and just let the 68 F kitchen temperature do its thing.  We let the dough bulk ferment for an hour in an oiled bowl before shaping and placing the bread in a rice floured batard basket for an 18 hour, shaped cold retard in the fridge.

We unmolded and slashed the batard before baking it at 450 F on a stone with Mega Steam for 15 minutes after warming up and finishing proofing on the counter for 3 hours the next morning.   We turned the oven down to 425 F convection and continued baling for 15 more minutes after the steam came out.

It sprang blistered and bloomed well under steam and browned up nicely after the steam came out.  We will wait for the crumb shot and hope it is better than the last bake.  

This is one tasty bread.  The olives really come through as do the sun dried tomato and rosemary.  An Italian table in one bite.  The crumb is open, soft and moist.  We like the sour and the thin crust too.  We like this bread a lot.  Can't wait to grill it and dip it.

After Gerhard posted the video of a Westphalian bakery making old school pumpernickel the same way since 1537I knew Lucy would be getting it on the bake list pretty fast since she claims the only real bread is pumpernickel if you are German like her.

The recipe for this one is about as short and easy as it gets – rye meal and water at 100% hydration and 2% salt.  Lucy, being the con conformist and whack job she is wont to be couldn’t leave it alone and added 12% scalded rye berries and 5% aromatic seeds where half were caraway and the other half equal amounts of anise, coriander and fennel.

But that is it.  No sourdough, no yeast.  It is then baked low and slow in monstrous Pullman pans for 24 hours in the video.  I was making a tiny one, in a cocktail pan totaling 981 g with everything in it. So I cut the baking time down to 12 hours total – 1 ½ hours at 325 F and 10 ½ hours at 225 F.

This is a mix everything, autolyze for 1 hour and dump it in the pan recipe.  Then I covered it with foil to keep the moisture in and then put the pan in a pot with 1 1/2“ of water in the bottom and then covered the pot with foil too.  Then into the mini oven it went.  You don’t want this bread to dry out because it will become harder than a brick and last longer than one as a building material too.

Not only is this a fine eating bread but it has to be the most aromatic one when baking too.  The smell is intoxicating and addicting.   The foil stuck to the top on one edge and discolored that spot.  This one needs to sit for 24-48 hours before slicing if you want 1/8th” slices like Lucy does.  So now we wait and then wait some more as the wrapped bread redistributes its retained moisture.

The holidays scream for a an eggnog cheese cake with a gingersnap crust to go with those pork ribs and salad.