Paseo's , in Seattle is one of those little places people wait 1 hour in line just for a sandwich.
I found an article in the Seattle Times that approximates their recipe for their roast pork sandwich.
It involves marinading the pork in a mix of orange and lime juice, garlic, onion, fresh oregano, and a few other items for 24 hours. I wanted to try it with chicken too, so I threw a couple chicken thigh/leg quarters in with my free range natural Pork shoulder.
A couple other items to prepare include; a big batch of caramelized onions, a garlic Mayo with sweet Relish. Step 1 Make the marinate - I put the pork and chicken in a ziplock bag overnight
Step 2 Make the Bread - Of course you could buy some - But what's the fun in that. After much searching I decided an Italian style bread would work well . I used Peter Reinharts Italian bread recipe except than I used my sourdough to create the Biga. The rolls were cooked in a 500 deg wood fired oven - they only took about 15 min to cook.
Step 3 - Roast the meat . I put both the chicken and pork in the oven when It had cooled down to about 300 deg F. after I baked the bread. I cooked the chicken for about 1 hour, and the Pork for about 3.5 hours - Sorry I don't have a picture of the chicken but it looked equally good
Step 4 - Make the Sandwich - What can I say - fresh made Bread, lightly toasted , spread with garlic/relish mayo , layerd with pickled jalapenos, cilantro, Romain lettuce , a heaping portion of meat and caramelized onions. - One of those tortas you need a bib for, and cannot put down !
Trying different combinations is most of the fun of Bread Baking
I adapted this bread from Peter Reinharts Book - BBA, recipe for "Multigrain bread Extraordinaire"
My variations included:
Using cooked Faro instead of Rice
Using a Soaker of: Millet, Polenta, and Buckwheat
Using a mix of Keifer and Milk
I estimate that the hydration was about 70%
It is a fairly quick bread to make . I did not worry about a complex fermentation or Levain because the soaker, Keifer, honey and Brown Sugar give it a rich sweetness. Makes awesome toast , or a great sandwich bread. The soaked but uncooked millet gives it a nice crunch.
Performance of Selected Guistos and King Arthur flours for simple rolls.
Guistos, from San Francisco makes several type of flours for the baker. I did a little comparison of a few of their flours along with king Arthur Bread flour and Nashes organic hard red wheat.
Flours compared
Guistos organic Bakers choice
Guistos Keith's best unbleached
Guistos artisans malted bread
King Arthur Bread
Nosh's organic hard winter wholewheat
Methods
I mixed up 5 small 250 gram dough balls all under the same environmental conditions and at the same time.
The ambient temp was 70 deg F.
I choose moderate hydration of 65%
2% salt, 1% instant yeast.
I mixed all small dough balls for 5 min each by hand
Fermented them room temp for 3 hours , shaped them into small rounds , and baked them all together at 450 deg F for 10min then 425 for another 15 min
Results
All the flours had a similar feel and look with the exception of the bakers choice which had a more cream color to it
Right off the bat I could tell that Keiths best and the artisan flours were less thirsty , in fact the artisan flour felt to me the way caputo 00 flour mixes. Guistos Bakers choice and the King Arthur were the most similar but King Arthur was more thirsty making a stiffer dough. The most slack dough was with the artisan blend. Of course the stiffest dough was the Nashes whole wheat water hog. Another reason to remember you cannot substitute WW in recipes for regular flour unless you up the Hydration at least 10%
Mixed up ready for kneading
After 5 min of kneading
Kneading response
I had to use slap and fold methods for all except the Whole wheat , and the last couple minutes with the KA flour. I worked each one for five minutes and did a quick check of gluten development
Here is how they looked before baking
Baking
They all baked up about the same , the only noticeable difference was with the Artisan flour which gave the best spring. Even the Brick like 100% Whole wheat at 65% hydration looked pretty good.
Crumb and taste
Well, they were all pretty close. the KA had the tightest crumb and the Artisan the lightest. As you can see from the crumb shots below - there was not much difference.
Taste wise , the KA and the Bakers choice had the most toothieness, the Keith's best had a slight sourdough taste - (expected because it contains ascorbic acid)
Not to waste any fresh bread
I made a pulled pork sandwich choosing the artisan roll, and my wife made a veggie burger with the bakers choice roll. I froze the rest . and the dogs got a little too.
Conclusion
All the guistos performed slightly lighter than the KA and were less thirsty. So you would need to adjust the hydrations if your used to KA for example. I think the Artisan was quite nice but I am not sure it justifies the additional cost of it. for the Keith's best, If I want a flour with ascorbic acid , I will add my own or use a SD starter. Also Keith's best says it has other "enhancements" but does not say exactly what enhancements ?
Next Steps
Use the flours in a couple full complex breads with preferments
Try the Guistos 00 flour in my pizza oven compared to Caputo 00.
I know some (many) bakers have a master recipe from which all their breads derive ( i.e. Chad Robertson). I think all of of stumbles upon what works best for us.
I am getting close to a master recipe that seems to work well for many combinations. But I am still working on it.
I keep a 100% whole wheat Starter
I feed it twice before baking.
So far what seems to work well is the following formula:
75% hydration
20-25% levain or starter as a % of the d total dough weight
2% salt
I usually boost the levain by adding a pinch of instant yeast because most of my breads are whole grain
Flour combination :
50% AP
35% Locally milled Whole Wheat
10% Spelt
5% rye
I don't know, but this flour combination seems to play well together
For this latest bread , I folded in a seed mix of sesame, flax, sunflower, and pumpkin after kneading and fermenting, right before the final shaping.
Sounds weird but it works
We had made a cherry glaze reduction for our roasted duck and we had extra. I know that I like my pear and Gorgonzola pizza with caramelized onion and fennel so I thought I would try a take on that. This pizza: ( 65% hydration ,KA bread flour fermented 36 hours)
Caramelize onion
Fire roast a bell pepper
Cheese mix: Gorgonzola, Fresh Mozzarella, and aged cheddar
I searched around for recipes and could not find anything that I liked. I knew I wanted to use up some tasty dried figs before I ate them all like candy. I created a recipe based on the experience that 75% hydration works well for whole grain breads , and I have had good luck miking some Spelt and a small amount of rye. I also wanted 15-25% sourdough. Formula
Total dough wt 1200gm ( not including figs and walnuts)
Hydration 75%
Starter 25% (fed twice before) Flour
KA Bread: 50%
WW: 35%
Spelt: 10%
Rye: 5%
Barley malt syrup 1tsp
~ 1 cup chopped dried figs
~ 1 cup pan roasted chopped walnuts
Process:
Autolyse flours 30-40min
mix 1 min drizzle in barley malt syrup ( could also use honey)
Add in pinch of yeast as booster because of the figs and nuts
Add salt (2%)
Add in starter
Mix (Bosch universal plus) 3min speed 1 then 2 min speed #2
rest a few min while cleaning up
dump onto counter and 1-2 stretch and floods
bench rest 1hr with S&F X2 at 30 min and 60min
Cold ferment 4-5 hours
Shape and proof ~ 2hrs ( depending on temp)
Bake 475F 20min covered then uncover and bake 20min at 450, then 10min at 425
You can see the figs and walnuts in the cut ends. This bread is figalicious , sweet and moist, the kind of bread you can just eat plain even without butter. Great with cheese and soups. I am going to make some killer grilled cheese with it.
Nothing better than home made #croissants for the new years morning. Croissants are always tricky - so many variables and opinions. This is only my third attempt. I need a few more times to get it right , but they sure were tasty- plain and with Cherry Jam.
I had a similar pizza at a local Pizzeria , so I thought I would reproduce it except try it with feta.
The dough is 65% hydration with about 3-5% whole wheat for a rustic addition.
1. Make the dough at least 1 day before.
2. Caramelize sweet onions
3. Par boil ,then fry sliced potatoes seasoned well ( I used garlic, S&P, Chili flakes)
4. Assemble pizza: Layer with the onions ,then potato slices, then a combination of Feta and fresh Mozzarella
5. Drizzle with olive oil
6. Cook in highest temp possible ( My oven was 800F cooked in 90 sec)
Oh yes - I forgot , my secret ingredient was that I caramelized the onions in Duck Fat !
This bread used an Eight-Grain cereal mix & seeds to create an great healthy bread with a reasonably open crumb, considering the density of the grains.
I used 10% whole wheat sourdough starter, with 25% of the total flour being whole wheat. I used less whole wheat because I already had the eight grain cereal mix. The hydration is ~75%. The overall formula is below
Process:
Autolyse the flour and water overnight
Make a soaker with grain and boiling water - soak overnight
Make the levain from mature 50gm of starter - overnight
Next morning mix flour, salt , yeast , levain 3-4 min speed 1 add 1tbs malt syrup
After some gluten development then add in Soaker and mix for 3-4 min speed 1
empty on counter and a few stretch and folds
Ferment ~ 2hours with stretch and folds at 30min and again at 1hr.
Shape into two large or three smaller loafs - roll in seed mix ( optional) - I used sunflower, flax, and pumpkin mix.
Proof ~ 1 hour
Bake covered 475F 20 min then uncovered ~ 30min
This is pasted in from my bread recipe create spreadsheet
Bread Recipe Creator
gm
OZ
Total desired Bread Weight (gm) -->
1500.0
52.8
Desired Bread Hydration %
75.00%
Desired % of Starter you want in the dough
10.00%
150.0
5.3
What is the Hydration of the Starter, biga, or poolish you are using
100.00%
To build the levain to desired % Flour to add
75.0
2.6
Water to Add
75.0
2.6
Total Flour to add at desired % hydration Minus Flour already in Starter
782.1
27.5
Total Water to add at desired % hydration minus Water already in Starter
Paseo's , in Seattle is one of those little places people wait 1 hour in line just for a sandwich.
Guistos, from San Francisco makes several type of flours for the baker. I did a little comparison of a few of their flours along with king Arthur Bread flour and 
