dabrownman's blog

This s take off from out our normal Banana bread cupcakes that we like because they are iced with sprinkles bt Lucy was not having the least bit of interest tn more work on a busy Saturday and said in the pan it goes.

Lucy was making up for lost time making two different breads.  One a 10% whole 5 grain yeast Naan and the other a 10% whole Kamut pizza dough.  The 5 grains for the Naan were red wheat, spelt, Kamut, rye and oat.  Both were made with and 10% pre-fermented whole grain flour poolish at 100% hydration and both dough flours were LaFama AP.   Overall hydration for both was 72%

gogli70 and all the great breads he posted.  he worked at bakery and baked for the Farmer's Market too.  His blog is worth reading in my book.

Here is just one of his great breads 93% whole grain ciabatta at 89% hydration. From 2013

http://www.thefreshloaf.com/node/34926/93-wholegrain-ciabatta-w-white-wheat-and-spelt

This was Josh's first attempt at David Snyder's SFSD

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

Yes, this is a remake of a bread that we really liked 3 years ago, Just click on the title……the ever popular - Willing to work hard and sacrifice much, sprouted, sourdough bread.  We were taken back when Lucy learned that a robot companion named Cimon (sounds like the real Simon) was blasted off the earth to the Space Station.

I wanted to put this  where I could lose it and possibly find it again using search for Glazing or Primer

Here is the Rose Levy Beranbaum’s take on brushing on a crust

is and has a hard time finding 100% whole grain recipes.  SOI though we should post our favorites from TFL that we have made over the years right here for her.   Lucy thought we would start it off with a more difficult one but one that tastes fantastic.

Lucy loves Haiku and between bakes she thinks up some good ones.   Between bakes I thought we should all give it a try and see if our bread improves.

Just add them on here as comments.  Here is Lucy's first shot and then mine but there will be more as time allows.

Don Baggs makes baguettes

Out of any recipe

 Turns dough into sticks

And mine

Pumpernickel airs

Wafting through the bakery

So few friends remain

.Lucy and I have been working hard on her app that makes food invisible and has no smell so that fat people like me can lose some weight because we won’t be able to find the food we would normally consume.  Here is a picture of a delicious Chinese 9 course meal…..can’t see it can you?  Lucy rests her case    but not so fast.

That Lucy is a pistol.  She has been working very hard for weeks on her app to replace every job people do, just like Silicon Valley is doing, thinking they were going to beat her to it and the next thing you know she stopped working on that, thank goodness, and started working on her new even more important app.

This time it wasn’t just Kamut but 6 different grains that added up to 10% of the grains in this bread but there were other differences ….nearly too many to mention.   Well not too many.  The 6 grains were rye, spelt, oat, red and white wheat plus Kamut.