dabrownman's blog

This bread was made for the turkey stuffing mixed half and half with some home made cornbread since Lucy is still on strike it is the same as the last bread posted - 30% 7 whole grain SD.

This year the girls let me make the rolls so I went all out with a take on Parker House Rolls except I made them with SD and poolish. I started as a base with King Arthur’s recipe that used yeast.

Now Lucy has her teeth cleaned too!  She isn’t happy about it like we are and bit every vet she could clamp onto before and after the procedure.  Her breath is 1,000% nicer for sure.  So now she will get her teeth cleaned every year since we now have an insurance policy on her through Pets Mart.  She doesnlt know about that yet….

Over the last 5 years Lucy has baked a lot of bread.  Little did I know how famous she has become as a bread baker.  At the wedding, I can’t tell you how many people come up to me and said I’ve had Lucy’s bread before and it was great!  I thought how can this be, I don’t even know who this person is.

2 Chacons the square one is a 6 stand braid and the other is a knot and ball and then a large batard with oats on top.  The 3rd batch is one huge miche that has 6 sprouted grains on the inside

These 3 are different shapes but the same recipe.  12% 6 grain sprouted levain SFSD.  75% hydration all baked at the same time on two levels on stones with Mega Steam except the boule was in a combo cooler.  It was a singele stage levain of 20 hours using up the end of the NMNF starter.  The 6 grains were red and white wheat, rye, spelt, Kamut and oat and they were all in the levan.  The rest of the 88 % was La Fama AP

The 2nd bread back from no bread for months, is similar to the one 2 weeks ago but the 20% whole grains were made up of only 7 different grains, the hydration was up a bit to 80% and we retarded it for 12 hours with no autolyse but did put the Pink Himalayan in the mix instead of on top of the autolyse.  We dropped the Emmer and Einkorn because Lucy said E’s are no longer the it in breadmaking anymore-  plus the pooches pantry was bare for them.

We have been from TFL for months and months.  My daughter said I had to lose weight for her wedding and my doctor, the evil one, said I had to quit the carbs and start exercising again because my A1C was 7.1 and the sugar was out of control.  So…. no bread allowed.

After last week’s 99% white bread, Lucy nearly went into shock with the Dark Side Heebie Jeebies.  Yes, there is such a thing as fatal HJ’s but Lucy has an app for that.  So, this week she went dark starting with prunes and Deshuette’s Black Porter, 61.3% wholegrain rye and 38.7% whole grain red and white wheat. 

It has been over 117 F 3 days in row and today was the first break from the usual Late June heat in Phoenix -  only 113 F today.  So …..we took the mini oven outside for today’s bake to keep the kitchen from going over 90 F.

Nothing puts blisters on white bread like the mini oven and this one had some beauties.  The small space and ability to really crank up the steam is why we love the mini oven and look forward to summer patio baking even though it is so hot.

2017 Dabrownman’s Blog Index

2017

1/6/2017 - 26 % Whole Sprouted 9 Grain Brioche Buns

1/6/2017 - New Year’s Pizza a Few Days Late

1/13/2107 - 100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat