Archive | November, 2012

Cream Cheese Egg White Sourdough Miche

12 Nov

I based this recipe loosely on an old yeast based recipe I had created many years ago which always came out nice and light and moist.  I wanted to make a nice light and airy sourdough loaf using whipped egg whites and cream cheese for a nice flavorful texture.  I like to think my bread making is much more sophisticated now than 15 years ago when I first made this recipe.  Back then I was not into sourdough yet and had just graduated from the bread maker to a Kitchen Aid stand mixer.  Now, I prefer bread that has layers of flavor and a nice chewy crust.

In order to accomplish my goal of a light and airy bread but with a nice crust and layers of flavor I used wheat germ, malted wheat flakes and oat flour to give the finished product a nice nutty flavor.  I used a combination of French style flour and European style flour from KAF along with some white rye and potato flour as well as some raspberry balsamic vinegar.

I have to say the end result was exactly what I was hoping for and more.  The crust is perfect with a nice airy open crumb and the taste is nice and nutty but light.  The malted wheat flakes add a nice element in the crumb as well.

This is a perfect bread for just about anything so I hope you give it a try.

I used my standard 65% AP starter for this recipe.

Directions

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

150 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)

50 grams Wheat Germ

200 grams French Style Flour (KAF, you can substitute AP flour if necessary)

50 grams Oat Flour (KAF)

50 grams White Rye Flour (KAF)

65 grams Potato Flour

40 grams Malted Wheat Flakes

224 grams Softened Cream Cheese (1 Package)

132 grams Egg Whites (4 large eggs)

25 grams Raspberry Balsamic Vinegar

16 grams Seas Salt or Table Salt

343 grams Water at Room Temperature

Procedure

In the bowl of your mixer using your beater attachment whip the egg whites on the highest speed until stiff peaks are formed.  Set aside while you mix the main dough below.

Mix the flours, and malted wheat flakes and wheat germ with the water in your mixer or by hand for 1 minute.   Next fold in the egg whites by hand and let it rest covered in your bowl for 20-30  minutes.   Next cut the starter into small pieces and add to the flour mixture in the bowl and also add the oil, salt, cream cheese and vinegar.  Mix for 4 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 1 minutes.   Note this is a very wet dough but resist the urge to add too much flour as you don’t want the dough to become too stiff.

Next take the dough out of the bowl and place it in an oiled bowl or container.  Do a stretch and fold and rest the dough uncovered for 20 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it).   (Note: since this dough is very wet, I did 2 extra stretch and folds in the bold and one additional one right before putting it in the refrigerator).  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.    I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Just make sure to not let them over-rise.

I made one large boule and used a basket with a floured linen liner.

When read to bake, score the loaf as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.  Since this was one large loaf it took about 55 minutes to bake.  (Note: since I made one large Miche I had to lower the temperature to around 425 degrees F. with about 20 minutes to go so the crust would not get too dark).

Let the loaves cool down for at least an 3 hours or so before eating as desired.

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

 
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Durum Yeast Water Bagels

6 Nov

If you live in New York like me you are spoiled as there is little doubt we have more bagel shops than anywhere in the country and most of them are very good.  I have tried bagels in other cities and usually they taste like a dense tasteless ball of dough.  Since I usually can get great bagels in my town I usually don’t make them myself but I figured I would give it a go with a twist of course.

I decided to use my apple/blueberry yeast water to make a durum and high gluten flour starter.  I built this as usual in 2 steps as outlined below and I used King Arthur’s Sir Lancelot high gluten flour along with some more durum flour in the final dough.

To shape the bagels I used the technique outlined in the excellent book “Inside the Jewish Bakery” which instructs you to form the dough into ropes and after cutting off the correct size piece to adjoin the rope together and roll out to seal.

I must admit I need more practice with this technique as some of my bagels ended up looking like a blind man-made them.

The end result was satisfactory.  The durum combined with the yeast water provided a nice slightly nutty flavor with a nice moist crumb.  I don’t think I’m ready to open up my own bagel shop yet, but overall they made a nice toasted bagel with cream cheese.

Directions for Yeast Water Levain

Yeast Water Starter Build 1

60 grams Sir Lancelot High Gluten Flour (KAF)

60 grams Durum Flour (KAF)

120 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

50 grams Sir Lancelot High Gluten Flour (KAF)

50 grams Durum Flour (KAF)

100 grams Yeast Water Starter

Main Dough Ingredients

400 grams Yeast Water Levain from above

450 grams Sir Lancelot High Gluten Flour (KAF)

100 grams Durum Flour

38 grams Vegetable Oil

25 grams Malt Barley Syrup

14 grams Seas Salt or Table Salt

170 grams Water at Room Temperature

Procedure

Mix the levain with the water to break it up in your mixer or by hand.  Next mix the rest of the ingredients in your mixer or by hand for 2 minutes on speed #1.  Change to speed #2 for 4 minutes and then place on your work surface and knead by hand for about 2 minutes.  You should not have to add any flour as the dough should be tacky  but pretty stiff and easy to knead.

Place the dough in a lightly oiled bowl and cover it.  Let it rest in the bowl for 3 hours.  After 3 hours turn the dough out onto your unfloured work surface and form the dough into a log shape.  Cut it into 2 pieces and roll each piece into a 2″ diameter rope.  Let it rest covered for about 20 minutes to relax the dough.  Roll one of the ends of the rope into a strand about 8 to 10 inches long and wrap it around your knuckles and break it off with your thumbnail or a bench scraper.  Roll the overlapping ends against your work surface to seal the bagel.  You may need to spray some water on the surface to help roll and seal the bagels.

Place the bagels on a parchment lined baking sheet and cover with oil sprayed plastic wrap.  Place the bagels in your refrigerator overnight to develop the maximum flavor.

The next morning heat your oven to 460 degrees F. while at the same time prepare a large pot of water and bring to a rolling boil.  Add another 25 grams of malt syrup to the boiling water (note this is not listed in the total ingredients).  Next add 2-3 bagels at a time in the boiling water and remove them once they start to float.

Place the bagels on a cooling rack and immediately add your toppings of choice.  I used toasted onions, poppy seeds, toasted garlic mix and parmesan cheese mix.

Once the oven has come up to temperature, place the bagels on your baking sheet again and bake for 15 to 20 minutes until they are nice a brown.

Remove them from the oven when done and let cool on a rack for about 20 minutes or longer before diving in.

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

Cosmo Waiting Patiently for a Bagel