Who knew she wouldn’t be home for dinner when Lucy went al out on her favorite pizza dough. Yes it is our Focaccia Romana white dough made with an overnight poolish that I nearly half the dough. But it also has garlic, sun dried tomato, olive oil and rosemary in the dough too – yum!. No sourdough, no whole grains just plain old white bread made with a pinch of commercial yeast.
It has been forever since Lucy and I baked a no knead bread but emkay baked a beautiful one earlier this week so Lucy was all hot to trot to make one too. We have been messing around with sprouted multigrain flour for the past 3 bakes and wanted to continue along those lines with a high % of whole and sprouted grains.
Lucy noticed that we were out of Jewish Deli Rye sandwich bread and pumpernickel too so she was flummoxed as to which one she would craft up a recipe for this week. Of course she chose pumpernickel since I is always her favorite kind of bread but, since I had recently smoked a corned beef, freezing half, I told her the pumpernickel would have to wait.
This is another take on Lucy’s recent sprouted grain experimentation. This time she used a 4 whole grain blend of equal parts of: spelt, rye, farro and wheat for the sprouted part and the whole grain part too. But she cut the sprouted part in half hoping to further bring this kind of bread back down to earth without it fermenting away at ramming speed and over proofing.
After seeing Pa de pagès català - Catalan loaf posted by Abelbreadgallery about a week ago, I knew Lucy couldn’t resist making it something more to her liking by mixing it up some. She has been struggling with her sprouted grain project but thinks she might finally have it sorted out after this bake- I’m not so sure since after she turned 10 she has slowed down recipe wise.
Looks better with the puff paste top on?
2014 Dabrownman’s TFL Blog Index
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
We always have frozen walnut, basil, parmesan and olive oil pesto in the freezer - perfect for putting into anything like Italian bread. Lucy hasn’t made a pizza like this before so we were a little leery but it smelled so good baking we knew it would be rewarded.
This is close to last Friday’s bake that got mooshed and mangled (M&M’ed) coming out of the Romertopf clay baker. Not wanting to end that bake on a bad note and not wanting to bake the same recipe twice Lucy decided to double the sprouted whole grain flour, drop the non sprouted whole grain flour, up the VWG and honey, dropping the boiled potato slightly and lowering the hydration slightly.
I'm pretty sire you won't find this pie in New York City - at least not a good one or one made with this recipe. Like pecan pie, this is a very old Southern recipe and no two are the same - the chocolate version is Lucy's favorite even though chocolate is poison for dogs.
Ok.Lucy cheated by putting in an extra pat of butter at the very end to float around, melt wherever and adding more buttery goodness.
