Tuesday, June 17, 2014

75% Whole Wheat Levain with Pecans and Walnuts

I know I have not included a Dead show in a long time, but here is the concert I listened to while creating this wonderful sourdough bread. In fact I was in the kitchen for about five hours, lots to do, much fun was had.





A note about my studies: Over the past months I have been studying hard for my critical care nutrition certification exam. Over the past week I have moved on from the general nutrition support subjects to the more specific disease states. This past week I covered Trauma and Burns, Heart Failure and Pulmonary Disease and Chylothoax and Chylous Ascites. More updates to come. 




This bread is yet another adjustment to Richard Miscovich's Pain au Levain 75% hydrated. I have been slowly pushing the whole grain limits for this bread. I have brought this bread from its original 25% whole grain to 50%, with excellent results. Still open crumb. Last week I brought this bread up to 66% whole wheat flour and today 75%. I can not yet see the crumb but the crust looks great! As a registered dietitian and chef I am always looking to increase the health of my recipes and formulas with out sacrificing their flavor/textural integrity. Playing with Miscovich's classic loaf has been good fun over the past months. This bread contains 15% pecans and 5% walnuts by weight, which were both pan toasted till aromatic. The the bread was autolysed with the sourdough included for 30 minutes. hand kneaded for five minutes and includes a 2 hour ferment with four folds . 


This is the second time that I used by new Lodge 5qt Combo and the first time that I used it without branding my forearm. 


I wanted to also let everyone know that I am working on revising a e-cook book with my dear friend and talented chef Yair Zuk. The book should be available for sale soon. I strongly recommend that everyone gets there hands/eyes on it! Great recipes and he has truly written the hitchhikers guide to Umami, I have learned quite a bit from the book, and am using what I have learned in my own cooking with great results!




Bake On

-DW, The Rye King

3 comments :

  1. Great looking bread, David! And, yes, you don't have to cover the subject "Burns" showing a perfect homemade example :)

    Karin

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  2. Well... the discussion of diseases while presenting a beautiful loaf is an interesting combo, except of course burning yourself o the cooker =) I use a parchment sling to transfer the dough but I still tend to burn myself on the oven racks. Go figure.

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    1. I use a sling, too, but whenever I want to do something in the oven "really quick", like opening the door not all the way, I suffer for it,

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