Sourdough Toasted Seed Bread
We are in morning. Crayola is discontinuing the dandelion color in their box of 24. No color has been discontinued in over 100 years. We think they hate weeds and shades of yellow. As a Libertarian who has long fought for the legalization of weed, this comes as an especially heavy blow….. almost as bad as when Arizona did not pass recreational weed use last November. Life is not fair but we will never give up!
Last week it was all about 3 and 13 and now that Lucy is back to normal, if there is such a thing, she was not to be outdone by a doofus like me so she upped everything 1 to 4’s and 14. But, she was late in getting back to normal and started on this week’s bake so no sprouted grain this week.
She also upped the 5 grains from last week to 10 this week though and they were the usual ones; barley, buckwheat, oat, spelt, rye, red and white wheat, Kamut and emmer. The seeds were all toasted but some of them were ground too, the brown poppy, flax and sesame seeds were ground coarse but the sunflower and pepitas were left whole.
The ground seeds were 4% each and the non-ground ones came in at twice that or 8 % each So that makes 4 seeds and one of them is a grain, flax, so it technically really is an 11 grain bread but counting is not my strong suit and how many different whole grains in the mix only really matters if you need a label on it to sell it. Don’t ever use seeds in bread unless they are nicely toasted to bring out the very best flavor they have.
The whole grains work put to 44.4% and the pre-fermented flour in the 3 stage, 10o% hydration bran levain was 14% with the sifted bran from the 11 home milled grains in the first stage and high extraction 11 grain flour was used for the other 2 stages.
The 2 starters were 4 g each of MNMF rye and NMNF wheat that have been retarded longer than Lucy can remember which could be anywhere from 15 seconds to 24 weeks but I’m guessing about 12 weeks based on what was left in both containers.
The levain was not retarded this week just like last week and the autolyse was short at 1 hour with the pink Himalayan sea salt sprinkled on top. Once the levain hit the mix, the overall hydration was 80%. We did a quick 40 slap and folds to incorporate the wee beasties and then did 2 more sets of 8 slaps each and finished up the gluten development with 3 sets of 4 stretch and folds.
The seeds were added in during the first set of stretch and folds. All this slapping and stretching is quite cathartic when done on 30 minute intervals so it isn’t at all difficult unlike being strip searched and questioned at the airport for 2 hours straight by TSA which was Lucy’s fault too but that is another matter.
At any rate, the dough was pretty puffy when we degassed it for pre-shaping and final shaping so it went straight into a rice floured basket, seam side down, bagged and put immediately into the fridge. No since giving Lucy a razor to do any slashing on anything until she really settles down and doesn’t bite the twits at the airport……… even if commanded to do so by her master.
She was really a nasty girl when she found out I sort of hinted she was acting strange, even for her, and might be high on something or maybe smuggling heroin up her butt. Well doggies, as Jed Clampett used to say, she will probably be pretty sore for a while but at least she didn’t pee, poop of puke on them and came away clean as a whistle without a criminal record, at least with the Feds.
After 19 hours in the cold we took it out of the fridge and it looks well proofed to the point of it really being over-proofed. But since we weren’t going to slash anyway we just un-molded it onto parchment on a peel and plunked it into the hot combo cooker as fast as we could and into the 500 F oven it immediately went for two minutes before 16 more at 450 F. Our normal steaming time turned out way too short.
When the lid came off we turned the oven down to 425 F for another 30 minutes of dry baking. It bloomed and sprang underwhelmingly but browned up well. We took it out of the heat at 208 F to cool on the rack.
The brie and pickled cherry tomato sandwich with melon and berries was so simple but tasty
When you bake out of the fridge cold you have to remember that the dough is very cold. and will be slow to spring and you need to add 35% more time to your lid on baking for it to spring properly and the overall time to bake the inside will be much longer too - in this case 35% longer. The plus is that you will get a much bolder bake when you bake right out of the fridge.
Have to wait on the crumb shot but we don’t expect much with the loaf not springing properly. The crumb wasn't as open as it should be but wasnl't dense either. The bread was very tasty and full of flavor. All in all it was worth the effort.
Formula
Levain – 3 stage, 100|t% hydration, 14% pre-fermented bran levain using 11 grain high extraction for the last 2 stages
Dough
30% High extraction, 11 grain flour
28% LaFama AP
28% Albertson’s bread flour
80% overall hydration using RO water
12% toasted, ground; brown poppy, sesame and flax seeds
14% each pepitas and sunflower seeds
2% PH sea salt
Comments
even if you aren't happy with the oven spring on it. The combo of ingredients you put in there would make this a fabulous tasting bread. Can't wait to see the crumb shot. You might be pleasantly surprised!
realizing that cold dough needs to warm up before it can spring but she is nearly 13 now and not the baking apprentice 2nd class she once was and will probably be demoted back to 3rd class pretty soon especially after the hunger strike and picketing the pantry episode. At least she learned her lesson from the TSA who are really good at man handling 8 year old autistic boys, 80 year old wheel chair bound, blue haired, old ladies and little dogs.
The bread tastes nice for sure with all the seeds and grains in there. It looks pretty good on the outside.
Happy baking Danni
spring that you expected, that is a lovely and hearty looking loaf, and no doubt will have outstanding flavour and will go perfectly well with your usual outstanding salad creations.
I have to admit that I look around here and cringe whenever you mention doing slap-and-fold with all of those additions in the dough. I managed to do a rather abstract re-design of some of the more difficult to reach areas of my kitchen with just dough when I first tried the technique, and I can only shudder when thinking of just where I'd manage to get toasted seeds attached if I were to try such a feat...
Sorry to hear that you and Lucy had TSA issues, but glad that you're safely home and all is getting back to normal. I will NOT go in to mourning for "dandelion" being discontinued, though - I'm deathly allergic and would be more than happy if they were discontinued from the planet and not just the crayon box!
Thanks for sharing - and happy baking!
in the mix, at least not anymore at any rate. They go in at the beginning of the stretch and folds. I have done slap and folds to mix the goodies in and will never ever find them all. Lucy got the ones that hit the floor though:-) Lucy hopefully has learned her lesson about 'Messing with the Master'
I've been sneaking dandelions in the salads around here so the girls wouldn't know after the arugula burned up about a month ago. There are plenty o them and salads need that peppery something in the back ground to round out their blandness otherwise. They charge $20 for a dandelion salad in NY City when nothing will grow and they are considered a delicacy! I have to admit that I do too. I didn't even know that people could be allergic to them....... but what a great idea to get out of pulling the weeds - Sorry, I can't help you pull them because I could die, you'll have get them all by yourself :-(
I'm getting quotes to rip out the front yard and replace it with rocks, hopefully organic ones! Still need the patch of grass in the back for Lucy to do her dirty business.. So I am doing my part to get rid of dandelions from more than half my part of the planet for you.
Glad you liked the post and happy baking ID.
... that turn out better than most people's successes. Were you actually strip searched by TSA? I was once stopped in Philly and realized to my horror that I had forgotten to remove my cigar cutter shaped like a .44 bullet from my toilet case. They were not pleased. I managed to finesse it without further incident, apologizing profusely and pointing out helpfully that the SF TSA had missed it.
even flying. i just took Lucy there to pay her back for last week's shenanigans. 'No better way to get back at someone than the TSA' is their motto and that is the one thing they are right about and good at!
I used to fly at least 2 times every week for over 25 years. When the TSA went insane, I took my rounded tip, 3/4" long mustache scissors out of my toiletry bag so they wouldn't be confiscated. Years later the TSA posted on their website that they were going to let rounded tip scissors, 1" long or shorter on flights going forward after a certain date. I printed the page so I would have it it case they tried to pinch my scissors.
Sure enough, the lady tried to confiscate them. I whipped out my printed TSA web page and showed it to her. While she was reading to the supervisor came over and asked what was going on and so she explained it to him and gave him the web page. He didn't even look at it and told her to confiscate my scissors and never, ever believe what any passenger ever said to her. He then took me out of line and had me strip searched when I said that I noticed he too had a mustache and was probably just trying to steal my scissors. I formally complained to TSA but they said to take it up with someone who cared and he got my mustache scissors.
That wasn't the only time they picked me out for further screening either. When they used to do 'further screening' at the gates, they picked on a really old lady in a wheel chair who was traveling alone. Since she couldn't physically stand up without help, the TSA lady called on two other TSA folks to come over and hold her standing up arms spread out like Christ on the cross, so she could wand the poor lady. I was taking pictures of the whole thing. When they finished with the old lady, the TSA lady came over and asked if I had a problem. I said no but, if that had been my Granny, she would have more than a problem. She said wrong answer fool and off I went. I got my camera back but the photos were erased. I formally complained and they eventually told me that basically I got off easy and would not be put on the no fly list this time for interfering with TSA operations or arrested for a felony..
Another time they stopped my 6 year old daughter and two of them were taking her into a room for further screening ......and they wouldn't let my wife go with her, My wife was pissed to say the least and my daughter was very upset and screaming her lungs out when they ripped her doll out of her hand and started dragging her away. But, what really made them mad, was when I started yelling...... don't let them rape my daughter! But they did let her go and took me away instead. I formally complained but to no avail for the 3rd time. We're just cattle with no recourse when it comes to TSA, they know it and abuse it. I hate the TSA, everyone that works there..... and always will forever! They are evil to the core. That is just me but veryone has seen all the horrible things they do. Just last week, they abused a 8 years old boy who was autistic. They are sick.
They stopped a very old WW2 Medal of Honor veteran on his way to Washington DC at an Invite from the President of the USA to honor MOH winners from around the country. They were going to confiscate his medal and arrest him because he had an empty 50 Cal shell he was taking with him to show the president that was a souvenir from WW2. He was in his late 80's. He even took it apart to show them it was not really a live bullet. It did not matter to them. Fake bullets are against their made up laws too. They are evil incarnate,
Lucy wasn't really strip searched at TSA last week. It was just part of the story from last week. TSA would probably gang rape her if I really took her there. - Perverts!
You were lucky to get away with your life for the cigar trimmer!
Happy baking
Sorry you and Lucy had to suffer at the hands of the TSA....I heard they read about Lucy's last bake and her going on strike and figured she might want to get revenge and smuggle something on-board that was dangerous! I have the TSA pre-check since I travel so much and it's so nice to breeze through without having to get undressed at the airport :).
The bread looks pretty good to me, chock-full of goodies but nothing explosive I hope :). Crumb is pretty nice for so many seeds and whole grains.
I'm still feasting on my last porridge bread but I promised my wife I would make here some type of chocolate bread so that's next on the list.
Happy Baking and give Lucy a belly rub from Max and Lexi. They are happy it's Spring but not too happy that it was around 37 degrees and rainy this morning. Our walk was not very pleasant, for me, at least :).
the above reply to filomatic is true. As much as you travel you had to see many TSA excesses. It would be impossible not to. I don't see them personally anymore since I don't fly much but I see see them on the Internet regularly. Lat time we flew to Texas I got the pre-check for the first time and my wife who always gets it didn't, My wife said' if they only knew.' It turns out they did, She beat me through security by a wide margin even though I didn't have to strip down and kept quiet about them being perverted criminals - they just can not do anything right.
The chocolate bread sounds nice - aren't you the happy hubby!. My wife is baking my daughter a birthday cake this weekend. She baked mine too. Suzy Cake Baker she has become.
Glad you liked the bread. it is really typical for a bread like this and very tasty. Lucy sends her best to the black one and hope the snow went North of you today
Happy baking Ian
You need to tell your wife that you can't stand the smell of cake baking! ;-)
country as me if you want to survive:-) I'm already in big trouble. It was 5 PM and I was halving my usual glass if wine when my daughter came in and said we were going to dinner at 6:15 and I should not be drinking now. I told he not to worry I would have a glass at dinner too. My wife came in and started ragging on me about having a glass of wine and I said what is wrong with you - I always have a glass of wine, beer ir bourbon at 5 PM. Next thing you know they are saying they don't want to go to dinner at all and that I had ruined my daughter's birthday dinner. i said sorry about that and did that mean I can have another glass of wine since I was driving before and didn't have to do that now. It was 5:30 by then. Well doggies if the nasty didn't come out in them,...... right quick...... when I said I'm starting be glad about not going out with a bunch of nasty women kill joys ......and usually I like nasty women. Now I'm drinking alone wondering what the heck Lucy did to cause all this uproar over something I still don't quite get. Jeeze. At least I got that 2nd glass of wine but now it is 6 PM and I'm starting to get hungry. Thank goodness I got some bread for a sandwich. Live and learn I guess.
Sorry! I guess I shouldn't laugh at your misfortune! But that totally sounds like the type of interaction that happens in this house. Does it have something to do with the fact we both have an only child type of household? And that the only child is female too?
reservations at some snooty restaurant in Scottsdale so thank goodness that was out. They finally decided on a place in Gilbert we have never been to before the Cultured Koi. My daughter said it was a Asian fusion kind of place which was fine by me but I told them I wasn't going to eat any goldfish no matter how cultured it was. Plus this place was right next to Pomo's Neapolitan Pizza and my buddy Niecco Capone is the Pizza Master there. I hadn't seen him in a while and our sourdough pizza crust project was on the wain as a result even though I have been working on it. Oddly, we both have decided independently that blue Caputo is way better for pizza than the red one because it has less gluten, shapes better, easier, and thinner, it puffs up better with SD and stays crispy longer. For NY pizza red is better but we bith hate floppy, foldable wet crust. He said he still hasn't made a pizza crust as good as mine though so we are getting together next week to sort it all out and get things finalized.
Turns out this Koi place was really good. They had pork belly streamed buns that they folded up like a taco, a really outstanding sashimi tuna on fried extra, extra thin crispy spring roll wrappers like an Asian Nacho and Asian short ribs that were pretty killerserved over sticky rice Highly recommended! I was still the goat even before I made them wait in the car as I chit chatted with Niecco next door after dinner. Just can't seem to win but losing is so fine..... I am so terribly out numbered I have to be quick or die horribly
That whole idea of keeping the lid on 1/3 longer when you bake a cold dough is a great idea.. I'll definitely have to try that.. but here's there real question - 4 grams rye and 4 grams wheat starter : do you really taste the difference? What's the point? why not just use one or the other? which takes me to a broader question.. if you build with the correct flour you want to use, would anyone ever really be able to blind taste that I'm starting with one or the other as the initial bit of starter being used at the outset? ! Great looking bread.. and always amazed your loaves don't stick to your plastic looking wicker basket thing.. bake happy!
awful tequila, jello shot incident in LA when I woke up in Tijuana a week later wearing nothing but a tutu and one sock that said welcome to Fort Peculiar on it. Telling the difference between the two NMNF starters of 4g each would make a great blind tasting challenge for the younger Fresh Loafians though. I'm sure most could tell the difference in smell and taste of the starters alone and not in the finished bread. Especially with tequila jello shot chasers to cleanse the palate. Count me in! I used both because they are sitting there in the fridge, I have to get rid of both of them and don't want to pick a favorite child at least until they grow up in the next half a year or so .......plus Lucy told me to use them both for this recipe. Lucy says mixing he two will just make it harder to duplicate the recipe, make some feel inadequate and possibly suicidal. I think that is total hyperbole and most folks will just fake it with what ever they have on hand anyway. Thank goodness nothing sticks to rice flour except white or those 50 cent baskets from Goodwill that last nearly forever if used once a week, three times a year and are never ever cleaned in any way. They are almost like teflon, or titanium ceramic now.
Glad you liked the post and happy baking bread1965.
I so would have guessed you were at least a decade (OK, more like two) older! No really!! ;) But let's not talk tequila - my stomach turns at the memories. It's amazing how the two inch journey from the top to the bottom of a shot of tequila turns euphoria into dystopia in about three minutes.. it always starts out innocently.. after all, what could go wrong with a few shots, some newly made friends and a bar under a Mexican sky? I can truthfully say "never doing that again - been there, done that!"
OK. So then what's the point? Why have rye, spelt, whole wheat, white, blah blah starters? Why not just have one starter? Use a small bit of a single flour basic starter to build up a levain using the flour of the bread and then bake with it? It is it more about making the process more interesting, rather than flavorful? Inquiring minds want to know..
Keep baking happy..
But other fresh loafians were keeping wheat NMNF starter so I thought I should know something about them if someone asked, plus the most sour starter I ever had was a Desem one that was all whole grain wheat and we do love the sour around here. If the whole what one can last a half a year with no maintenance I would consider it for the keeper over the rye. I usually build the levain each week based on what kind of bread Lucy specifies using the bran for the whole grains in the mix, So it really doesn't matter when you are only using 8 g of starter total in a 74g of pre-fermented flour total levain. it is much more important to use the bran and whole grains to make the levain and let them fully ripen before using them in the dough to get a flavorful bread.
We do like making starters from scratch all the time. I tell people if they don't their starter just get some flour from somewhere else, grown somewhere else and make a starter from that to see if you like it better. It is more important how you keep and maintain the starter when it comes to the kind of bread you get out of it.
then found yourselves on a roll! Working for TSA must be pretty thankless, but apparently, someone has to do it or we would never make it to our flights, with or without shoes, clothes, the odd pair of scissors or a partial bottle of water. I don't know how I came to warrant a TSA Pre-check, but my husband usually doesn't get one, so I have the pleasure of gloating (well, smiling smuggly) over my considered, though overrated, advantage. And I must say if they had ever attempted to remove my child from me, the ruckus I'd have raised would have made the Evening News.
Your loaf looks great, rather like a basket of seeds, and must be tasty and full of textures.
Enjoy the birthday cake, if you're lucky enough to get any!
your blog entries, it must be she who is out lobbying for weed to get past the state legislature. Imagine what concoctions she'll come up with once she gets a head full of smoke. Another handsome loaf indeed.