Archive | March, 2013

Yeast Water Turkey Whole Wheat Smoked Cheddar Buttermilk Bread

22 Mar

FinalBread I haven’t made bread with my Yeast Water starter in a while so I figured I would try making a YW levain using my proofer set at 86 degrees F. and see how it came out.  I was hoping the proofer would allow the YW levain to develop better than it usually does and it did not disappoint.  The levain was made in 2 builds with the first one lasting 7 hours and the second about 4 hours.

Since I was not going to use my sourdough starter in this one I figured I would use some buttermilk to give the dough a little bit of tang.  I wanted to make at least a 50 plus percent whole grain bread so I used the Turkey Hard Red Wheat flour again along with some Organic Bread flour from KAF, Barley flour, Wheat Germ for some nuttiness and some Potato flour to round it out.

I picked up some smoked cheddar just for this bread and added some walnut oil to add a bit more nuttiness as well.

I followed a similar time schedule using my proofer as I did for my last bake using my normal bulk fermentation for the dough to develop the flavor.

The final dough came out as good as expected with a nice dark crust with cheesy goodness throughout the tender open crumb.

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YeastwaterTurkeyWheatSmokedCheddarButtermilkBread

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Levain Directions Build 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.  (Note: I used my proofer set at 85 degrees).

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

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 85 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

 Main Dough Procedure

Mix the flours, buttermilk 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), walnut oil, and mix on low for 4 minutes.  Next add the cheese (cut into small cubes) and mix on low-speed for another 2 minute to incorporate the cheese evenly.  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.  (Note: I used my proofer set at 80 degrees). 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 to 2 hours.  ( I used my proofer set at 80 degrees F.)   Remove the dough and shape as desired.  I made 1 large miche but you can make 2 boules or other shapes.  Place your dough into your proofing basket(s) and cover with a moist tea towel.

RisingBasket I put the dough in my proofer set at 85 degrees F.  The dough will take 1.5 to 2 hours depending on your room temperature or it will take 1.5 hours in the proofer.  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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.Scored

After 1 minute lower the temperature to 450 degrees.  For the large Miche I baked at 450 F. for 35 minutes and another 40 minutes at 425 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.

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

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Hurricane “Cosmo” Kitty Ale Sourdough Bread

19 Mar

closeup1     As I mentioned in my previous post I recently purchased a Brod and Taylor proofer and I have been experimenting with it to see how it affects the sourness and overall bread.

For this latest bread I decided to let the starter ferment at 85 degrees inside the proofer for around 10 hours.  Probably could have cut the time down considerably in hindsight but it doesn’t look like the extended time really hand any effect on the overall bread.

When I mixed the starter which had French style flour along with Durum flour along with the flour for the main dough I let it sit inside the proofer for 2 hours at 85 degrees while I did my normal stretch and folds at 15 minute intervals for a total of 3 S&F’s.

I used one of the Ale’s I purchased a few weeks ago called Hurricane Kitty in place of most of the water and since one of my apprentices insisted on helping on this particular bake I named it after him.

.CosmowithKittyAle

The next day I took the dough out of the refrigerator and put it in the proofer at 80 degrees for 1.5 hours.  I shaped the loaves and let it proof again but at 85 degrees for around 1.5 hours before baking.

The final result was excellent.  A nice open crumb with not too thick of a crust. The onions really came through and the small amount of sprouted wheat really combined well with the French flour and Durum flour.  The crumb is very soft and it made a perfect sandwich bread for my pastrami.  I really like the way this one came out and will make this one again for sure.

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Hurricane Kitty Bread 3-16-13  HurricaneAle

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.  (Note: I used my proofer set at 86 degrees F.)  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 Hurricane Kitty Ale 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.  While that is resting mix the onions in the water and let it rest.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil, and rehydrated onions in water and mix on low for 4 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.  (Note: I used my proofer set at 85 degrees).

When you are ready to bake remove the bowl from the refrigerator or proofer and let it set out at room temperature still covered for 1.5 to 2 hours.  (Note: I used the proofer set at 80 degrees).  Next remove the dough and shape as desired.  and 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.  (I let the dough proof in my proofer for 1.5 hours at 85 degrees).  Let the dough dictate when it is read to bake not the clock.Baskets

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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.  I forgot to include the black sesame seeds I used on one of the loaves.  I simply spritzed the loaf with some water and then sprinkled the seeds on.Scored

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.

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

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Cosmo Resting from a Hard Day’s Work

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Feed Me Please!

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Einkorn Wheat Multi-Grain Sourdough

14 Mar

GroupShotMy friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home.  He requested something simple and plain.  I don’t do simple and plain…it’s just not part of my DNA, so what I came up with is as close as it gets!

I had bought some Einkorn Wheat Berries and also some Soft White Wheat Berries from Breadtopia.com that I wanted to try grinding into flour.  I don’t have an actual flour mill just yet so I used my coffee grinder and sifted the Einkorn flour once.  The soft white wheat was so soft that it didn’t really have anything left to sift.

I made a 2 step starter build from some left-over Kamut/Bread Flour starter using more Kamut, European Style Flour and Pumpernickel flour.

For the main dough I added some rye chops, wheat germ, mashed roasted potatoes and some honey for a little sweetness.

I just received my Brod and Taylor Proofer for my birthday and used it for the first time.  I had already mixed up the dough and put it in the refrigerator for the bulk ferment but I let the dough sit in the proofer at 80 degrees F. for about 1 hour instead of my usual 1.5 to 2 hours.  The dough was nice and puffy after it’s rest and I let the formed loaves proof at 80 degrees as well for about 1.5 hours before baking.  I have to play around with the proofing temperatures and see which is ideal.  I may try going a little higher for the final proof next time.

The end result of this bake was very satisfactory as you get just enough sour tang along withe the nuttiness and wheat flavor from the combination of flours.  The crumb was nice and open enough for this type of bread.  I will have to make bread with just the Einkorn flour in it to really taste it in the bread but it certainly added a nice flavor profile to this one.Closeup1Einkorn MultiGrain

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Levain Directions

Build 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 usually do this the night before.

Build 2

Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself.  Either use right away in the main dough or refrigerate for 1 day.

 Main Dough Procedure

Mix the flours, wheat germ, rye chops and the water except for around 75 grams, 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 30 minutes to 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), honey, and mashed potatoes and mix on low for a minute.  Add the rest of the water  unless the dough is way too wet.   Mix on low-speed for another 3 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 1.5 to 2 hours.  (I used my new proofer this time and it only took about 1 hour at 80 degrees).

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.  (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).

BasketsLet 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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.ScoredFinal

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.

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

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Durum-Kamut Italian Bread

9 Mar

FinalGroupEarlier in the week I attempted to make a bread using a raspberry dessert wine and I didn’t take my own advice and used too much wine in the bake.  It did not develop properly and the final bread ended up gummy and is now food for my compost pile.

For my next bake I wanted a more simple bread and after watching an episode of Lidia Bastianich’s TV show on Italian cooking I had a craving for a nice hearty Italian Durum Semolina type bread that you can dip in sauce or olive oil.

I recently made bread with Kamut which has a similar color and nutty flavor like Durum wheat and I wanted to combine the two together along with some organic Bread Flour I just received from KAF to add enough gluten to pull it all together.  Kamut wheat does not have a strong gluten structure so it’s important to combine it with a flour that has a higher protein level.

I have to say that this dough came together as a nice silky moist and tacky dough and was easy to work with.  The final bread had a wonderful yellow crumb which was nice and open.  The crust was just chewy enough as to be ideal and made this a joy to eat dipped in some olive oil with a little roasted red pepper.

If you make this bread I guarantee you will have a hard time stopping yourself from finishing the entire loaf in one sitting!

closeup2Durum-Kamut Italian Style

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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 375 grams of 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 olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 4 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 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

DoughRising 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 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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.Scored

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.

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

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Durum Sourdough English Muffin Bread with Cheese

5 Mar

MainMy wife is not a big fan of my multi-grain breads and I’m always getting on her for not trying more of my breads.  For this reason I agreed to make her an English Muffin bread, which was simple and plain.  Well you know by now if you follow my posts that I don’t know the meaning of the word simple so here is as close as I could bring myself to make a simple English Muffin style bread.

I used a similar recipe that I have used for my last batch of English Muffin and baked it in a loaf pan and the results were better than I expected.  It tastes like an English Muffin but you can taste the Durum flour I used in the starter and a hint of the cheese I added in.  I used a blueberry cheddar cheese to make it interesting but in hindsight I should have added more than I did to really get the flavor.

The bread came out with a nice English Muffin open crumb and makes great toast.

English Muffin Bread Main Dough

165 grams Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired.  I had this left over from one of my previous bakes)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Blueberry Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter, water and yogurt in your mixing bowl and mix for 1-2 minutes to combine.  (Note: in my English Muffin recipe I did not add the water until the second day, but I forgot and mixed it up first and it didn’t seem to hurt anything).

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next place the dough in a lightly greased bowl and let it rest covered for 1 hour at room temperature about 70 degrees F.  After the rest form it into a loaf shape and place it in a greased bread pan and let it rise covered with a moist towel or greased plastic wrap for another hour until the dough rises about even with the top of your baking pan which in my case was about a 50% rise.  This bread will get a huge lift in the oven so don’t worry if it doesn’t rise too much while resting.

Pre-heat the oven to 350 degrees F. and when ready to bake add your steam per your normal method and bake for around 45 minutes to an hour until the internal temperature reaches 200 degrees.

Let the bread rest on a rack for about 2 hours and then enjoy!

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

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I don’t know who’s more excited about my KAF order…me or Mookie!

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Kamut-Turkey Miche with Black Cherry Hard Cider

4 Mar

CloseupI was bored the other day so while surfing the internet for bread sites I revisited Breadtopia.com and was pleasantly surprised with some of the different flours and grains they offered for sale.  I decided to buy one of the ancient grains Kamut and also so hard red winter wheat called Turkey Whole Wheat Flour.  Below is some information from their website if you are interested.

Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production in Kansas.  “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. In the mid-1880s, grainsman Bernard Warkentin imported some 10,000 bushels of Turkey seed from the Ukraine, the first commercially available to the general public. That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it Turkey, was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.”

The Kamut flour is very similar to durum flour and here is some more information from their website.

Kamut® is an ancient grain and the brand name for khorasan wheat, a large amber wheat grain closely related to durum. Kamut is appreciated for its smooth, buttery, nutty flavor, and its high protein and nutritional content.  It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat. It has a higher lipid to carbohydrate ratio, which means the grain produces greater energy and has a natural sweetness to counterbalance the occasional bitterness present in traditional wheat.

I went this weekend with my wife to the outlet stores and discovered a new store that sells only New York State wines, beers and spirits.  I picked up a mixed 6 pack of ales, stouts and ciders and decided to use the Black Cherry Hard Cider in my next bake.

Cider

I made a levain using my AP starter and some of the Turkey flour and AP flour.

For the main dough I used the Kamut flour along with Turkey flour, some molasses and dried onions that I reconstituted in some water and the Black Cherry Cider.

I followed my normal procedure below for making a miche and I must say I was very happy with the results.  You can taste the nuttiness of the 2 flours along with the hint of cherry from the cider.  The crust was nice and thick but the crumb was a bit tight which was probably due to the high percentage of the Turkey flour along with the Kamut flour.Finished

Kamut turkey with Black Cherry Cider

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 275 grams of the cider 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), molasses, and rehydrated onions and mix on low for a minute.  Add the rest of the cider unless the dough is way too wet.   Mix on low-speed for another 3 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 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large miche but you can make 2 boules or other shapes.  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.RisinginBasket

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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.Scored

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.

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

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