BBD #83 - 50% Whole 10 Grain Half Sprouted Beaujolais, Brie and Salami SD Rolls With Pistachios

For Bread baking Day #83, found here at the KOCKTOPF Blog -  http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour Lucy came up with weird bake - even for her.  The theme is a bread that wasn’t just rye, spelt or wheat.  Well, this was not an issue with us since our usual bread has all kinds of sprouted and whole multi-grains from the ancient to the odd.

The bran levain really contrasts with the pink Beaujolais dough.

So, we had to come up with a more unusual one for this special bake.  Besides the 3 main grains we included, Pima Club, white wheat, emmer, oat, einkorn, buckwheat and Kamut.  The dough liquid is a 2010 Beaujolais.  The insides of these unusually rough topped rolls had pistachios, brie and salami.   Now Lucy can sit by the pool, in the AZ sun and imagine she is in Paris, on the Seine at a nice café having the usual fare all in one bite.

Lucy’s inspiration came from here  http://www.ashaggydoughstory.com/blog/2014/9/25/beaujolais-bread-breadbakers?rq=beaujolais  We converted it to a bran levain SD, Dumped the yeast, added the 50% whole and sprouted 10 grains, added the brie and pistachios, dropped the honey and baked it in a two piece cake pan as pull apart rolls.  Other than that, it did have salami and Beaujolai in it:-)  Out thanks to Lionel Vatinet who was the inspiration for the Shaggy Dough post.  That is the way it works in the bread world!

While we were drying the sprouted grains in dehydrator, we milled the 10 whole grains and sifted put the 16% hard bits for the first, 3 hour, feeding of the100% hydration of the bran levain activated with 5 g each of our stiff 16 week NMNF retarded rye and 4 week retarded stiff NMNF wheat starter.

Once the sprouted 10 grains were dry, we milled them and sifted out the 18% hard bits for the 2nd stage 2 hour, feeding of the bran levain.  The 3rd stage, 4 hour levain build was made with the high extraction whole 10 grain, non-sprouted, flour.

All total, the flour and 2 brans added up to 70 g and, with the 10g of starters, the levain weighed 150 g for 15% pre-fermented flour.  The levain doubled 4 hours after the 3rd feeding and was immediately retarded for 12 hours

 Putting the hard bits in the levain gets them wet and attacked by the SD acid as long as possible to reduce cutting of the gluten strands and the bran provides a buffer so the LAB can produce more acid at a lower pH than normal.  The result is that your bread will be likely be softer, loftier and more tasty too – a real three’fer if there ever was one!

Worst crumb ever in 45 years!

When the levain came out of the fridge we stirred it down and started the 1 hour autolyze of the dough flours and the Beaujolais with the salt sprinkled on top.  The levain had warmed up and risen another 25% when it hit the mix.  At the end of the autolyze, the salt was mixed in with a spoon.

And it gets worse with a close up.

Then the levain hit the mix and we did 60 slap and folds to incorporate it and get the gluten development started.  This was, followed by 2 more sets of 30 slap and folds each followed by 3 sets of 4 stretch and folds – all on 20 minute intervals.  We then let the dough rest for only 20 minutes, a short bulk ferment since the temperature in my Arizona kitchen is now at 84 F.

Other stuff this week - Killer smoked pork shoulder and ribs - half the ribs are gone for some reason:-)

While the dough was resting, we got the fillings ready by shelling the pistachios, and getting the sliced salami and double crème brie portioned.  We then portioned the dough into (12) 76 g pieces and rolled each into a rope using the palms of the hand – just like making bagels

This weeks fresh yellow beet horseradish with last weeks Jewish Deli Rye and smoked pastrami with brie, banana and raspberries here  http://www.thefreshloaf.com/node/45728/50-percent-whole-grain-half-sprouted-jewish-deli-rye-caraway-and-minced-dried-onion

The ropes were then rolled into long rectangles, the fillings applied and the edge cut on one side with the dough scraper to make it look like a comb with a most of the teeth missing – sort of like my Bread Baking Apprentice 2nd Class.  Then the combs were rolled up from one short end encasing the fillings.

Funfetti Apple Upside Down Cake

The rolls were then placed into a non-stick sprayed 8” cake pan that had a removable bottom, comb side up.  The last 4 rolls were cut in half before rolling them up to fit into the smaller places left on the pan perimeter.   The pan was bagged in a used trash can liner and placed in the fridge for an 18 hour retarded proof. It didn’t look like it has risen one bit.  Something that happens with wine.

Leek, Potato, and Lettuce Soup with half a pulled pork and rye sandwich and a bit of salad.

Too much alcohol stifles the wee beasties.  Once it came out of the fridge the next morning, we left it on the counter to proof another 5 1/2 hours before we fired up the oven to a 450 F preheat with the 9 1/2“ heavy duty, aluminum pot / cloche inside.  It still didn’t puff itself up much at all.

As soon as the rolls went in the oven on the bottom stone and covered with the pot, we turned the oven down to 425 F and baked the rolls for 15 minutes.   When the lid came off we turned on the fan and baked convection at 425 F until the rolls were 200 F on the inside – about 18 more minutes. We took the rolls out of the pan and let them bake the last 8 minutes on the stone.  Do not be tempted to bake these past 196 F – you will not like it one little bit.

The rolls came out nicely browned but little spring was seen anywhere.   We can’t wait until they cool to have a taste and see the crumb – they do smell wonderful cooling on the rack.  We also think this bread would also be very nice for a special occasion if shaped as a Chacon using your favorite designs.  This bread is dead.  The worst crumb ever and i have made some bad bread crumbs in 45 years.  For some reason the wine killed off the SD wee beasties.  I will make thios recipe again but with water and no Beaujolais.  The flavor would have been half decent if you can get by the looks and mouth feel of the crumb.  You can bake it to 205 F too if the dough actually rises.  We won't be submitting this to the Bread Baking Day Folks:-)  We always post all of our bakes good or bad here though.

Grilled peppers and onions mixed with pork carnitas, cheese and molewith home make tortillas make for some kind of great smothered enchiladas.

Formula

3 Stage, 9 Hour Bran Levain build - 15% pre-fermented flour at 100% hydration using all of the whole grain bran for the first build, the sprouted grain bran for the 2nd build and some of the whole high extraction flour for the 3rd build.  5 g each Rye and Wheat starter, 70 g water and flour - 150 g total.  Your builds will depend on how much hard bits you get out for the whole and sprouted grains.

Overall

25% Whole 10 Grain – 125 g

25% Whole Sprouted 10 Grain – 125 g

25 % LaFama AP – 125 g

25% King Arthur Bread Flour – 125 g

78% hydration - 35 g of 2o10 vintage Beaujolai

2% Pink Himalayan Sea Salt – 10 g

Add ins - 36 g of pistachios, 72 g of salami and 100 g or brie.