A Two Cook Day Sausage and Bread

[MacKenzie]

A friend brought me some sausages that were named for him, Nashbomb Sausages. There were so named because he brews the beer used in the making of these hot sausages. This was the first cook of the day and it was to be followed by bread baking.

Plated. I put  a little kimchi on the plate just because...

While this was going on the bread was doing it's thing and was soon ready to bake at 450F . This is another loaf of Sygyzies' freshly milled flour bread. It is just ready for me to flip out and onto parchment paper and score.

20 mins at 450F and we have this-

Here is the bottom of the loaf and you can see what a wonderful job the KK baking stone does.:) The lighting is a different colour as the pix was taken in the kitchen.

The crumb. This very light and tasty bread.

All  buttered up, first slice.    

THANK YOU SYZYGIES for that wonderful recipe.  

 

Edited August 29, 2016 by MacKenzie

[MacKenzie]

I forgot to add this pix of a 5oz glass of 8% beer made by Nash.

[tony b]

You, my dear MacKenzie, are as serious a baker as I've ever come across! I mean that!

OMG, we won't even begin to talk about those sausages! Clearly natural casings. Tell your friend, he clearly knows what he's doing! 

[MacKenzie]

Thank you, thank you, Tony.  I will tell him the next time I see him. 

[tony b]

Oh, and that beer looks serious, too! 

I poured my beers this weekend at 2 events.  One of my beers was a Belgian golden strong ale (9.4%) that was finished with Matcha green tea. It was a big hit. 

Edited August 30, 2016 by tony b

[Pequod]

Looks great! @MacKenzie- can you point me to the bread recipe? Didn't see it in the bread section.

[MacKenzie]

At 9.4% a 5oz glass would come in handy.  Your Belgian beer sound mighty tasty. 

[Shuley]

Wow. That looks like a heck of a meal.

[Aussie Ora]

Love bread straight out of the oven yum those sausages look good. What's sitting under your grate

Outback Kamado Bar and Grill

[MacKenzie]

@ HalfSmoke ----

I want to make a correction to my Translation bread recipe. It is one I used yesterday. 

3.      Leaven – Add 105g of the starter

                 1.2g bread yeast

Mix and leave it on the counter for a few hours then put it in the fridge for overnight. Bring it out in the morning and place in warm microwave for a few more hours until it gets going.

You could do this but I want to grind the flour the same day I use it. The fresher the better. so- 

Make your leaven the first thing in the morning and leave it in a warm place for a few hours. If need be put a glass of water in the microwave and heat it to boiling, then set the container with the leaven in the microwave. It will be ready when called for in the recipe.

 

Edited August 30, 2016 by MacKenzie

[MacKenzie]

Aussie, under the grate is what is called a false bottom for a chaffing dish. Purchased it at a restaurant supply shop. It provides some protection from the fire but also allows for some openness. I was heating my KK up for bread so I didn't want too much flame on my sausages as the temperature rose.

[MacKenzie]

Sure thing HalfSmoke.

Here is what syzygies posted- 

 

Here is my translation -

Syzygies’ Home Ground Flour Bread

1.      Grind: Red winter wheat 193g

            Rye                             30g

            Soft wheat                47g

Mix together. This called the Whole Flour. Ground separately and did two grinds of each ending with finest dot for grind and did not remove any bran.

2.      Make Starter.

Ground flour mix- 28g

Regular White bread flour-28g

Water- 56.5g

3.      Leaven – Add 105g of the starter

                 1.2g bread yeast

Mix and leave it on the counter for a few hours. If the room temperature is not warm enough heat a cup or so of water in the microwave to boiling and then set the Leaven in the warm microwave and it will be ready when called for in the recipe.

4.      Autolyze – 202g of ground flour

                     35g of semolina

                     55g Regular Bread Flour

                        6g ascorbic acid dilution

                   203g water

Mix and let stand for 2 hours.

*** (1g A.A. to 20g of reg. flour, mix very well and the dilute this again, 1g of original dilution to 20g of flour, mix very well.)

5.      Knead for 15 mins. It will be very sticky so keep hands lightly floured.

6.      Bulk- mix together Leaven

                                  Autolyze

                                  Salt – 7g

I used that Danish mixing tool. Rest for 40 mins.

7.      Form loaf and proof @ 75F for 2 hours.

I used the cloth lined basket to do the proof, roll onto parchment, score and then spray with water.

8.      Bake in KK on stone @440 - 450F for 20 mins.

Here is how to get the correct dilution for the Ascorbic Acid, this too is from Syzygies. He posted this on the forum.

Ascorbic Acid for Bread

The easiest workaround is to add on the order of 40 parts per million ascorbic acid, which has a marked effect on the dough. (This isn't far off from a person taking a typical pill, which is why I'm never doing that again!) One accomplishes this by mixing a 20:1 reduction with white flour, taking that mixture and making another 20:1 reduction to obtain a 440:1 dilution. (Check: (20+1)^2 = 441.) I used 15 grams of such a mixture in today's bread dough.

 

[Pequod]

Thank you, @MacKenzie!

[Stile88]

Oh my mac you are for sure a heck of a baker everything looks fantastic love the brew shot that tops everything off

[MacKenzie]

Thank you, Stiles. I love that brew:) 

[tinyfish]

Nothing better then a two cook day.

The food as always looks wonderful. 

[MacKenzie]

I just had to have a little spicy snack with that freshly milled flour bread.

Let's try kimchi and cheese to make a grilled sandwich.

Grill and add some delicious craft brew.

[tony b]

The Beer pictures are making me thirsty, MacKenzie. 

[MacKenzie]

While I was enjoying my sandwich and brew my night blooming cereus put out another blossom. It was about 10 inches in diameter. 

And after the party it looked like this when I got up.

 

[tony b]

Kinda how I feel some mornings after a beer too many!