Sourdough Bialys with Whole Wheat

20 Sep

      This is a new version of a recipe I made a while ago.  I replaced around 30% of the high gluten flour with fresh milled and sifted whole wheat flour and used First Clear flour instead of High Gluten flour.  I added some cheese on top of some of them just to make it interesting.  I also added some extra water which the thirsty whole wheat gobbled up.

For the water in the main dough I used ice water.

I was very happy how this one turned out.  They tasted fantastic with an extra flavor boost from the whole wheat flour.  My favorite way to eat these is with a schmeer of whipped cream cheese and toasted.

The original post is here.

I also made a potato pizza a few weeks ago which came out great.  I sliced some Yukon gold potatoes real thin and let them seep in hot water to soften a bit.  I added some white cheddar and smoked Gruyere along with some caramelized onions as well.  Very tasty!

Formula for Bialys

Download BreadStorm .bun file here.

Levain Directions

Step 1

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.  I used my proofer set at 83 degrees and it took about 4 hours.

Onion Poppy Seed Filling

45 grams Dehydrated Onions

340 grams Boiling Water

14 grams Vegetable Oil

10 grams Black Poppy Seeds

4 grams (1/4 tsp.) Sea Salt

Add the boiling water to the onions and stir and let them sit for around 30 minutes or longer.  Next strain them out and spread them on a piece of paper towel.  Wring out as much water as you can.

Mix the onions with the remaining ingredients and refrigerate until ready to use.

 Main Dough Procedure

Mix the flours with the ice water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the starter and  salt and mix on low for 5 minutes and speed #2 for another 3 minutes.   You should end up with a cohesive dough that is slightly tacky but very 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.  Let the dough rise until it is doubled in size.  I used my proofer and it took around 5 hours.  (Note: I did not make a fresh starter but used part of my mother starter I had refreshed a few days before which is why it probably took so long.)

When the dough is ready, divide into 12 pieces that are 85 grams each and shape them into round rolls shapes.  Let them rest on a parchment covered baking sheet and cover with sprayed plastic wrap or a moist lint free towel(s).  Let the shaped dough proof until they are doubled in size and the poke test leaves a nice indent.  You almost want them to over-proof otherwise they will puff up too much which you don’t want.

Around 45 minutes before ready to bake, pre-heat your oven to 500 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.

Once they are proofed sufficiently take each ball in your hand and place your two thumbs in the middle and stretch the dough so the center is paper thin and the outside has a nice thick rim.  It’s almost like making a mini pizza.

Next, place a teaspoon of the onion filling in the middle of each shaped bialy and place in your oven.   Place the cup of boiling water into the oven and bake for 15-20 minutes until the bialys are nice and brown.

Enjoy!

Advertisements

Durum Mushroom Rice Bread

1 Sep

         I used fresh milled and sifted durum flour for this bake.  My wife had made a big pot of rice with mushrooms that I’ve been eating all week as a side dish and I’ve been meaning to make a rice bread and also a mushroom bread, so here goes.

I did not use enough water in this bake and only had around 56% total hydration which ended up being way too low and caused the crumb to be very tight.  I have adjusted the formula to reflect what I should have used.

Anyway, this came out tasting great  The mushrooms gave this a nice earthy flavor without overwhelming the bread and the rice added a nice texture and flavor as well.  This one is great for sandwiches or just with some wine and cheese.

Formula

Download the BreadStorm File Here

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, rice/mushroom mixture and olive oil and mix on low for 5 minutes.  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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 1 minute lower the temperature to 450 degrees.  Bake for 25-35 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.

Potato Tangzhong Caramelized Onion SD Rolls

27 Aug

    I wanted to make a nice soft sandwich roll and had not used the Tangzhong method in a while.  This method never fails to deliver a soft tasty bun.  The addition of the potatoes and Greek yogurt along with caramelized onions put this one over the top.

For some of the rolls I added some shredded cheese on top and for the others some smoked sesame seeds were added.

The end result was a soft, flavorful roll perfect for a burger or sandwich.

Here are the Zip files for the above BreadStorm files.

Note: Water amount is representative of water content in the mashed potatoes of 121 grams. Actual water added to final dough was only 113 grams to get a more accurate dough hydration calculation.

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions (Using AP Starter at 66% Hydration for Seed)

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.  I used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, potatoes and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, oil, and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 5 minutes in your mixer on low.  Next add the onions and mix for another minute.  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.

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 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours to rise, depending on your room temperature.  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 500 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 add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 minutes until the crust is nice and brown.

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

Ricotta Rye with Corn Flour Sourdough

19 Aug

I haven’t made a rye bread in a while and I wanted to a nice moist one that would be good for sandwiches.  The addition of the ricotta cheese and mashed potatoes made for a super moist crumb and the corn flour added a very interesting flavor profile.

I was very happy with the flavor on this one and love the moist crumb.  The onions always go well with rye of course.

I did two siftings of the freshly ground rye which was ground using my MockMill attachment for the KitchenAid mixer which really made for a light crumb coming in at over 52% rye.  All in all this one is a keeper and worth trying.

Formula

Download the BreadStorm File Here

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

If you are using dehydrated onions, let them hydrate in the water before proceeding to the next step. If you are using cooked or fresh onions, you can add them during the last minute of mixing.

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, honey, starter (cut into about 7-8 pieces), ricotta cheese and potatoes and mix on low for 5 minutes.  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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 1 minute lower the temperature to 450 degrees.  Bake for 25-35 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.

I’ve included some late summer garden photos for those of you who are interested.

Durum Whole Wheat Mixed Cheese Porridge Bread

9 Aug

   Give me a good loaf of bread and some cheese and I’m good to go.  This bake kicks up a porridge bread with 2 different kinds of cheese.

I added some lemon zest to the porridge which gave the bread a nice subtle citrus flavor and it went great with the smoked Gruyere and Havarti cheeses I used in the main dough.

I also added some almond flour to the porridge for a little extra nutty flavor and some sesame seeds on the outside for some extra crunch.

All in all the crumb was nice and moist and the cheese ….not much more to say :).

Here are the Zip files for the above BreadStorm files.

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.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk  and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about an hour or longer.  I actually left it for around 5 hours.  Next add the levain, and salt and mix on low for 2 minutes.     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.  Repeat the stretch and folds a total of 4 times.  After the second S & F add the porridge and incorporate into the dough.  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.

 

 

 

 

 

 

 

WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum

29 Jul

This is another version of German style rolls which were inspired by a recipe adapted from Karin Hanseata’s blog.  The original version uses yeast and 100% 00 flour.  I added some freshly ground durum flour to this version which gave it a nice nutty flavor.  They are a little more dense than the 100% 00 version, but were very tasty, perfect for sandwiches and burgers.

Formula

Here is the  BreadStorm Bun file.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) 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, olive oil, honey and salt and mix on low for 6 minutes.   You should end up with a cohesive dough that is slightly tacky and silky but very 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 into  12 rolls around 125-130 grams each.

The rolls will take 1.5 to 2 hours to rise depending on your room temperature and will only rise about 1/2 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 500 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.  Before putting the rolls in the oven brush with an egg wash and sprinkle on your seeds of choice.  I used smoked black sesame seeds, toasted onions and cheese powder.

Lower the temperature to 440 degrees and bake for around 25 minutes or until they are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

Some more garden photos from last week.

 

 

Rye Cream Cheese Sourdough Rolls

20 Jul

    |Th

This is a new version of an older formula using a starter instead of yeast.  I also removed the honey that was in the original and used fresh milled rye flour.

I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.

I was very happy with how these came out.  The rolls were very flavorful and the crumb nice and open and moist from the cream cheese and butter.  You don’t miss the extra sweetness from the honey at all.  They made great steak sandwich rolls and also are terrific with some simple butter.

Formula

Download the BreadStorm formula here.

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.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for at least one hour.  Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and crushed caraway seeds and mix on low for 5 minutes.    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.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.

Around 45 minutes before ready to bake, pre-heat your oven to 500 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.

After you place the rolls in the oven and add your steam lower the temperature to 445 F.   Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Here are some more photos from our garden.  I almost passed out taking the photos in the 95 degree heat with 100% humidity.