Archive | December, 2011

Sour Dough Beer Bread with Carmelized Onions and Rolled Oats

26 Dec

A few years ago my wife and I went on vacation to Vermont and stayed at an old inn right around the block from King Arthur Flour’s headquarters which includes a store front.  We had a great time and stocked up on a lot of baking supplies and including flour and also purchased a few loaves of bread made in the KAF kitchens.  One of the loaves was a sour dough made with a beer or laguer.  They did not supply the recipe so I have been trying to make my own version ever since.  I can’t be sure if my version is as good, but I do know it tastes pretty good.

I used a pretty heavy laguer in this recipe along with the rolled oats and a small amount of whole wheat flour which provides a  very deep earthy flavor profile.  I also added some roasted onions which were left over from the brisket I made the night before.

I created this recipe using the standard techniques  from Peter Reinhart’s “Artisan Bread Every Day.  This is one of my favorite books and I love the flexibility his  method allows while still building great flavor.    The basic theory behind this book is that you can mix the dough in one day, let it sit in the fridge for 3-4 days while it develops its flavor during a nice long and cold fermentation and bake at your leisure.  You have the option to use a small amount of yeast to lessen the preparation time, or no yeast relying on your starter.

I prefer to use a 65% hydration starter while I know a lot of recipes call for a 100% hydration starter, so feel free to use either and adjust your water amount as needed.

Ingredients

8.9 ounces 65% Hydration Starter Refreshed

2 ounces Rolled Oats (Dry)

15 ounces European Style Artisan Bread Flour (KAF) or Bread Flour

3 ounces Whole Wheat Flour

4.5 ounces Sliced Roasted Onions, Carmelized (You can cook in olive oil in a frying pan or on a sheet pan in the oven)

14 ounces Dark Beer (I used a Guiness Stout), Luke warm water, 90 – 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

2.25 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

Directions

Using your stand mixer or by hand, mix the beer with the starter to break up the starter.

Add the flour, salt, yeast (if using),and mix on the lowest speed for 4 minutes.  Let rest for 5 minutes

Add the onions and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and knead for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.  (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Beer Bread Crumb Shot Close Up

Crumb Shot

 

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes.  Also this post has been submitted to http://www.girlichef.com/p/byob-bake-your-own-bread.html, so please visit them for even more baking recipes.

Pain Aulevan with 50% Rye Starter-50% White Starter

17 Dec

A few weeks ago i recieved my latest edition to my bread making library, Inside the Jewish Bakery, by Stanley Ginsberg and Norman Berg.  I am always looking for a good authentic ryebread recipe and was itching to try some of the pumpernickle and ryebread recipes in the book.  With that in mind I set out to convert my white flour sour dough starter to a rye starter.  After acomplishing that in a couple of days time I started in on my first attempt at making the Old-School Jewish Deli Rye, but unfortunately for some inexplicable reason I skipped a step in making the sour so I couldn’t finish the recipe.

Not one to let anything go to waste, I decided to use my mistake and create a hybrid Pan Aulevan bread.  I simply combined 50% of my rye based starter (which was based on using 5 ounces. of my original rye sour, 9 ounces of white rye flour and 7 ounces of water) along with 50% of my 65% white flour starter.  I also decided to use some First Clear flour which is used in many rye bread recipes along with some KAF European style flour and a small percentage of whole wheat flour.

I really was not sure what the end result would bring, but it actually turned into a nice earthy flavored bread with a light rye flavor that makes a great deli sandwich.

Like most of my recipes lately I have been following the convenient preparation instructions from  Peter Reinhart’s Artisan Breads Every Day which involves minimal mixing, 2-3 folds and overnight retardation for up to 3 days.

Ingredients

8 ounces Rye Starter 80% Hydration (see notes above)

8 ounces 65% Hydration Starter Refreshed

5 ounces First Clear Flour (I use King Arthur Flour)

8 ounces European Style Flour (King Arthur Flour or Bread Flour)

3 ounces Whole Wheat Flour

11 ounces Luke warm water, 90 – 95 degrees Fahrenheit

2 3/8 Teaspoons Sea Salt

2 1/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour,  salt, yeast (if using), and mix on the lowest speed for 4 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

Repeat stretch and fold after another 10 minutes.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

Semolina Potato Barley Sourdough Bread

8 Dec

I created this recipe using the standard techniques  from Peter Reinhart’s “Artisan Bread Every Day.  This is one of my favorite books and I love the flexibility his  method allows while still building great flavor.    The basic theory behind this book is that you can mix the dough in one day, let it sit in the fridge for 3-4 days while it develops its flavor during a nice long and cold fermentation and bake at your leisure.  You have the option to use a small amount of yeast to lessen the preparation time, or no yeast relying on your starter.

I prefer to use a 65% hydration starter while I know a lot of recipes call for a 100% hydration starter, so feel free to use either and adjust your water amount as needed.

Ingredients

10 ounces 65% Hydration Starter Refreshed

5 ounces Durum Flour (I use King Arthur Flour)

5 ounces European Style Artisan Bread Flour (KAF) or Bread Flour

2 ounces Mashed Sweet Potatoes or White Potatoes  (I used plain baked potatoes but if you have left-overs from dinner you can feel free to use them up)

11.5 ounces Luke warm water, 90 – 95 degrees Fahrenheit

1 1/2 Teaspoons Sea Salt

3/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

2 ounces Barley Flakes

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour, potatoes, salt, yeast (if using), barley flakes and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.  (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Open Airy Crumb

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

Italian Sourdough with Harvest Grain Blend

5 Dec

This recipe is adapted from Peter Reinhart’s The Bread Baker’s Apprentice.  In his original recipe he used a bigga instead of a sourdough starter.  I also used his new techniques from Artisan Breads Everyday which incorporate 3 short folds and overnight retardation of the dough before being formed.  I decided to add some of my King Arthur Flour Harvest Grain Blend mix which includes  whole oat berries, millet, rye flakes and wheat flakes, flax, poppy, sesame, and sunflower seeds.  This added some nice crunch and makes the bread a bit more nutritional for the family.  This bread makes excellent toast and sandwiches.

Ingredients

16 ounces 65% Hydration Starter Refreshed

2.4 ounces Harvest Blend Mix (King Arthur Flour or your own mix of seeds and grains)

9 ounces Italian Style Flour (Also from KAF-includes 8.5% protein, 00 Equivalent)

1.5 ounces Bread Flour

8 ounces Luke warm water, 90 – 95 degrees Fahrenheit

1  2/3 Teaspoons Sea Salt

3/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

1 Tablespoon Olive Oil

1 Teaspoon Diastatic Malt Powder  (used to promote a strong rise, great texture, brown crust, and extended shelf life)

1 Tablespoon Sugar

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour,Harvest Blend Mix, salt, yeast (if using), olive oil, sugar and mix on the lowest speed for 4 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.Finished Loaf, Crumb

Let cool on cooling rack and enjoy!

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes.