Buckwheat Whole Wheat Bread

7 May

DSC_0006  It’s nice to be home after a two week business trip to Asia.  I’m always happy to bake some fresh bread after eating pretty crappy bread most of my trip.

I used some Buckwheat flour I had recently purchased from KAF and combined it with some freshly milled hard red whole wheat along with some French style flour and potato flour.  Barley flakes were added for some additional flavor.

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The final bread ended up with a nice nutty flavor along with a moderately open crumb and wholesome crust.

The weather in China was humid some days but for the most part, cloudy and warm while returning to Long Island it was a balmy 45 degrees!  Alas, Spring has arrived even if it doesn’t quite feel like it.

Formula

Buckwheat Whole Wheat Bread (%)

Buckwheat Whole Wheat Bread (weights)

Download the BreadStorm File Here.

I returned just in time to see my flowering cherry tree bloom.

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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 8-12 hours or until the starter is nice and bubbly.

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

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 Main Dough Procedure

Mix the flours,  and the 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) and oil and mix on low for 6 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. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

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 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.

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Durum Kamut Parmesan Porridge Bread

17 Apr

DSC_0001This was one of those, what was I thinking breads.  I had read about a porridge bread someone else posted about where they soaked the cracked rye overnight in water, and for some reason that translated to me as let’s soak whole durum berries in water overnight and make a porridge from them.  I should have known that I didn’t do something right when the porridge was taking forever to solidify and didn’t absorb all of the water as usual.  Next time I need to either crack the durum berries first or soak them overnight in hot boiling water.  The berries were soft when added to the dough but still had too much of a bite once baked.

I have modified my directions below to reflect the correct way to do this, so nobody else makes the same error.  Either way, the final bread still came out moist and tasty with a nice crust and crumb.  The combination of flours and the addition of the shaved Parmesan cheese really made this one worth making and eating…just make sure to have your dental insurance up to date:).

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Durum-Kamut Porridge Bread with Cheese (%)

Durum-Kamut Porridge Bread with Cheese (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1

Mix all the Build 1 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.  Next add the flour and water for Build 2 and mix thoroughly.  Cover with plastic wrap and let it set again until it is bubbly and just about doubled in size.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add 110 grams of boiling water to the whole durum berries and let them sit at room temperature overnight for close to 24 hours.  Alternatively, crack the berries in a coffee grinder or with a mortar and pestle and let it soak in cold water for 24 hours.

The next day add  about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water 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.

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 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and olive oil and salt and mix on low for 5 minutes.  Add the cheese and mix on low for 1 additional minute until it is incorporated thoroughly.  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.

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Multi-grain with Toasted Onions

13 Apr

DSC_0035      Usually with this list of ingredients I would either make a soaker or a porridge but instead I decided to add some crunch to the bread.  I used a combination of rolled oats, barley flakes, and cracked wheat and simply added them into the flour mixture of French style KAF, fresh milled whole wheat and fresh milled whole rye.  I added some dehydrated toasted onions for a little extra flavor as well.

I also coated the outside of the dough with malted wheat for an extra level of crunch.

The final bread came out with a moderate crumb that was nice and moist with a thick crumb and overall tasty bread.  This is one I would definitely make again.

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Formula

MultiGrain with Barley Flakes-CrackedWhtOnions (%)

MultiGrain with Barley Flakes-CrackedWhtOnions (weights)

Download the BreadStorm File Here.

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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 8-12 hours or until the starter is nice and bubbly.

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

 Main Dough Procedure

Stir the toasted onions in with the water and let it sit for a few minutes.  Next, mix the flours, oats, barley flakes and cracked wheat with the 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 and starter (cut into about 7-8 pieces) and mix on low for 6 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. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

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 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.

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Ricotta Kamut Bread

28 Mar

DSC_0034    I was in the mood for a nice soft flavorful bread, so since I had some fresh milled Kamut flour ready to go, I mixed it with a good amount ricotta cheese, olive oil and some Artisan style flour from KAF.  The end result was a dough that was soft as silk and ended up with a wonderful soft and flavorful crumb, perfect for sandwiches, toast and grilled bread.

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Formula

Ricotta Kamut  Bread  (%)

Ricotta Kamut  Bread  (weights)

Download the BreadStorm File Here.

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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), ricotta cheese and olive oil and mix on low for 6 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.

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Sourdough Date Onion Bread

24 Mar

DSC_0032  I’ve made a similar bread before and loved the way the dates add a natural sweetness to the bread.  This time I decided to add some more natural sweetness with some caramelized onions.

I made one large miche style loaf but you can easily make 2 loaves out of this formula.

The final bread as before came out great with a moderately open crumb and a nice dark chewy crust.  The dates really add such a unique pleasant flavor to the overall bread and that combined with the sweetness of the caramelized onions really make this a bread worth trying.

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Sour Dough Date Bread Act 3 (%)

Sour Dough Date Bread Act 3 (weights)

Download the BreadStorm file here.

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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.   At this point you can either use it right away or put it in the refrigerator and use it the next 1 to 2 days.

Date Preparation

Make sure there are no pits in the dates.  Simmer the dates in 200 grams of water until they are soft.  After you remove them from the heat, add 100 grams of cold water and let the dates sit until they come back down to room temperature.

 Main Dough Procedure

Mix the flours with the remainder of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour  (Note: I ended up letting the flour and water mixture sit for about 20 hours since while mixing the dough and cooking dinner I managed to burn my hand and had to go to the Emergency room!).  Next add the dates, butter and salt and mix on low for 2 minutes and speed #2 for another 2 minutes or by hand for about 6 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.  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.  I made 1 large Miche for this bake.

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 1 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.

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Barley Walnut Pecan Sourdough

16 Mar

MainI just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

This may not be the prettiest bread I have baked since I over-proofed it slightly and it spread out when it was time to bake, but it sure tastes terrific. I guess if you don’t like nuts this would not be to your liking but if you do, give this one a try.

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Formula

Barley Walnut Pecan Sourdough (%)

Barley Walnut Pecan Sourdough (weights)

Download the BreadStorm File Here.

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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  the 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), and mix on low for 6 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 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 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.

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Buttermilk Porridge Bread

13 Mar

MainNothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

The final result was a wholesome, moist and tasty porridge bread with a distinct buttermilk flavor.

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Buttermilk Porridge Bread (%)

Buttermilk Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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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 buttermilk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the buttermilk is absorbed.  Add the remainder of the buttermilk 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 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 6 minutes.    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.

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