Roasted Potato-Sweet Potato Onion SD Bread

22 Nov

Final I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.

closeup1

Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.

Closeup2

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.   Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb1

CrumbClose

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Rye Test Week 3–Wroclaw Trencher Bread (Poland) and Weinheim Carrot Bread (Germany)

22 Nov

MainWho knew there were so many different styles of rye bread?  This is just the third week of testing and I am continued to be amazed and impressed by the recipes in the new yet to be published book on international rye breads.

This week’s breads included one from Poland called Wroclaw Trencher bread which is meant to used as a plate to hold your meal.  This was by far the most sour tasting of any of the breads to date and would go great with a nice beef stew.

Crumb

 

The second bread for this week was the Weinheim Carrot bread.  Main

I have to admit I wasn’t sure how I would feel about a bread with carrots in it since I’m not a big fan of carrot cake, but you really don’t taste them very much.  This bread includes a whole bunch of seeds and other goodies and is a real nice and hearty loaf.  Definitely something I can see being very popular in Germany.

Closeup

Closeup2

CrumbShot

So far all of the breads I have made have been well received by my own gang of taste testers and I look forward to baking the next batch this week.

 

Sprouted Wheat Pain Au Levain (Bread Revolution)

19 Nov

DSC_0002This is my third attempt of the Pain Au Levain formula from Peter Reinhart’s new book “Bread Revolution”.

The first 2 did not come out correctly.  I now suspect the main culprit was that I did not dry out the sprouted winter wheat berries enough and the flour was too moist.  This time I let it dry out using a fan for a day and half and the bread came out much better.

Closeup1

I used my AP starter and did not add any yeast.  I also let the bulk dough rise for a bit in my proofer set at 80 degrees before refrigerating.  The next day I let it sit out for an hour before shaping and proofing at 80 degrees for around 3 hours.

Closeup2

I did not achieve much oven spring but the crumb is nice and moist and not gummy like the last bake.

This tastes like nothing I have baked ever before.  The sprouted grains really do add such a unique flavor.  I can’t wait to start experimenting with different sprouted grains when I return from my annual pilgrimage to North Carolina for Thanks Giving.

Happy Holidays to everyone.

Crumb1

CrumbCloseup

MOUNTAIN OAT RYE (POLAND)

13 Nov

MainThis is the fourth recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  This one was much different than the first three.  It ended up being pretty simple to make and the final bread had a very tender crumb and soft crust with a nice mild tang to it.

Closeup

Crumb1

CrumbCloseup

This is definitely one I would make again.

I also baked my second attempt at the Sprouted Wheat Pain Au Levain from Peter Reinhart’s new book “Bread Revolution”.  I am really enjoying reading the book so far but unfortunately my first two attempts at this recipe did not come out correctly.  I am using my own sprouted flour and I think I didn’t let the sprouted berries dry enough which could have an effect on the final outcome of my dough.

The first attempt I let the dough over-proof and it had no oven rise and ended up being a door stop.  The second attempt below I thought I proofed it correctly but it may have been under-proofed.  It still had no oven rise to speak of and ended up with a very gummy crumb.  Both attempts were not really edible.  Once I stock up on some more wheat berries I will give this another go and hope for better results.

Main1

Crumb

Stay tuned for the next 2 recipes from the Rye book soon.

 

 

 

 

 

 

 

CARAWAY BEER BREAD (GERMANY)

9 Nov

MainThis is the third recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  The beer is not too overpowering and the crumb is fairly moist for this hydration level of bread.  Overall a nice rye bread that makes a nice sandwich with some pastrami or corned beef.

Crumb1

CrumbCloseup

 

 

 

 

 

Turkey Meatball Balsamic Calzone

7 Nov

MainThe other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones.  The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat.  I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.

Closeup1

Closeup2

The dough actually made some great pizza and was still nice and extensible after sitting in the freezer for a week.

I made some turkey meatballs using ground turkey, Panko Chili bread crumbs, greek yogurt, dried oregano, onions, fresh chopped garlic, onion powder, garlic powder, Worcestershire sauce, and a couple of eggs.  I browned them on all sides in a large pan and covered them for a few minutes at the end to make sure they were cooked through.  Lastly I glazed them with some good balsamic vinegar and let it create a nice caramelized crust on the meatballs.

For the stuffing in the calzones I used the meatballs, fresh ricotta cheese, fresh mozzarella and a little Asiago.

The end result was a whole lot of cheesy goodness!

Inside1

InsideCloseup

Have a great weekend.

Ian

MÜNSTER FARM LOAF/MÜNSTERLÄNDER BAUERNSTUTEN

4 Nov

Final This is the second recipe I have been asked to test.  It is very different than the first one and has an interesting shaping technique utilizing natural scoring.  ShapedDoughI really like this one a lot as it’s nice and soft and tasty.  It almost looks like a Durum bread but while I can’t divulge the ingredients I can tell you there is none in this formula.

I accidentally man-handled the shaped dough when shifting it in my oven so I think the oven spring was less than it should have been, but it tastes great anyway.

Closeup1

If the rest of the recipes in this book are as good as the first 2 I believe this will become a classic that will be more than worth while picking up.

I should be receiving the next recipes tomorrow so stay tuned for more.

Closeup2

 

CrumbGroup

CrumbCloseup

 

Follow

Get every new post delivered to your Inbox.

Join 310 other followers