Archive | February, 2014

36 Hour Multi-grain with Caramelized Onions Sourdough

22 Feb

mainI love using this 36 hour method to make bread.  It takes a little planning but once you figure that part out it’s pretty easy.  I have yet to have a bad result from this method unless you count the baguettes that got stuck to my peel and fell into my oven, but we won’t go there!

I actually baked this bread on Monday but since this week has been a blur due to me starting a new job on Monday and adopting a new apprentice on Sunday I’ve had my hands full!

Our new family member Lexi is around 4 months old and is a black Lab mix.  She’s keeping Max busy, that’s for sure!Lexi1Lexi-Max

I love caramelized onions and wanted to use them in this bake along with some fresh milled hard winter white whole wheat, spelt and rye along with some KAF French style flour.  Other than the different flours this one was  pretty straight forward formula and the end results were perfect.  The crumb is nice and open and the onion flavor was to die for.  I mixed the onions in with the dough when adding the starter and salt and it had plenty of time to permeate the dough.

On another note, I signed up to be a test subject for BreadStorm for the IPAD and the formulas below are screen shots from my first attempt.  I have to still learn how to use this program, but for the first try it seems great and worth a look if you like to turn your recipes into formulas.  (Update: I switched out the original formulas for the corrected versions with the flour and water from the seed starter included).

Give this one a try and I guarantee you won’t be disappointed.

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36 Hour Multigrain with Onions (starter broken out) (%)

36 Hour Multigrain with Onions (starter broken out) (weights)

 

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Directions

 Starter Build 1

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.

 Starter Build 2

Add to Build 1 Starter:

85 grams French Style Flour

52 grams Winter Hard White Whole Wheat

100 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  4 – 6 hours.  The starter should almost double when ready to proceed.

Main Dough Procedure

Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, caramelized onions and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 20 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doest don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 10 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

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

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Durum with Fresh Milled Kamut Sourdough

15 Feb

FinalI’ve made similar breads before, but this is the first time I used a Durum/Kamut starter as well so almost all of the flour in the final  product was a combination of both flours.  I also am loving the freshly milled Kamut in my recent bakes.  If I can find a reasonable price for Durum Wheat I would love to try that as well, but the shipping is prohibitive.  If anybody has a good source please let me know.

I added some honey and olive oil to this one which gave the dough a nice sweet luxurious flavor.  The crumb was perfect for this type of bread, nice and moist but light.  The crust was a little on the thick side but all in all this is a keeper and worth making again.  Perfect for the cold snowy weather.  Spring cannot come soon enough!

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Formula

Durum-FreshKamut-SD

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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, and honey 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.

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 boule shape.   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 35-50 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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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

 

Sourdough Beer Pretzel Rolls with Caramelized Onions

9 Feb

Final I’ve made German Pretzel Rolls many times now and they are always a hit at parties and just one of the best types of breads to make.  I usually make the original version using yeast and bread flour but I’ve made them with some dark rye and sourdough starter before as well.

This time I wanted to push the envelope a bit and used beer instead of water and added some caramelized onions to really kick it up a notch.

To get that authentic pretzel color and crust you must use Lye but if you really are afraid you can use baking soda.

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SourdoughPretzelRollsOnions

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

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Procedure

Sauté an onion cut into rings in olive oil on medium to low heat until they are caramelized and allow to cool.

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and mix for 3 minutes on low.  Now add the caramelized onions and mix on low for 1 minute to incorporate.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into around 10 pieces that are 110 grams each.  Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese.  Next flip over and roll against your work surface while creating a tight ball.  Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 400 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.

When ready to bake, score each roll with an “X” on the middle and sprinkle with pretzel salt.  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can’t wait any longer!

Enjoy!

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

MaxSnowDog

Max loves the Snow….I can’t wait for Spring!

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Multi-grain w/Harvest Grain Soaker & Beer

8 Feb

FinalI love the rich nutty flavor beer adds to a sourdough especially when there is a good hearty mix of whole grain flours and add-ins.

For this loaf I wanted a good hearty bread so I used some fresh milled spelt and hard white winter wheat in the starter along with some KAF French style flour and for the main dough I made a soaker with KAF Harvest Grains.  The Harvest Grains contain oat berries, rye flakes, millet, wheat flakes, poppy seeds, sesame seeds and sunflower seeds.  I let this soak in hot water overnight and drained the excess water before adding it to the final dough.  I counted the water that was absorbed in the hydration of the dough.

The main dough contains more French style flour along with spelt, hard white winter wheat (freshly milled) and some potato flour.

In the end this came out great with a nice deep nutty flavor with a bit of sweetness even though there is no sugar of any kind added.  I really love what the soaker added to this bake.  The bread just smells fantastic and this one is perfect for sandwiches or a good soup or stew.

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Formula

MultigrainHarvestGrSoakerBe

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.

Soaker Directions

Add the boiling water to the Scald ingredients in a bowl and stir.  Cover with plastic wrap and let sit for 6-7 hours.  When ready to use drain excess water and follow directions below.

 Main Dough Procedure

Mix the flours, scald ingredients and beer  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 3 minutes.  Mix on medium for another 3 minutes and then 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 boule shape.   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 35-50 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.

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

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Challah Rolls

1 Feb

GroupI’ve been making a lot of whole grain breads lately but I really felt the need for something completely opposite and not quite as healthy.  We were going to have some chicken burgers for dinner one night last week and they wouldn’t have really worked on slices of 100% whole grain bread so some Challah rolls were needed.

This formula is based on one of Peter Reinhart’s with a few modifications and ended up making some great rolls.

Formula

Challah-Rolls

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Directions

Separate the egg yolks in a separate bowl.  Add the yeast to the water and stir briefly.  Next add the egg yolks, salt and oil and stir until thoroughly mixed.  Now add the flour and mix on low for 4 minutes and medium for another 2 minutes until you have a nice soft dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Knead the dough by hand inside the bowl for a minute and then immediately place the dough in the refrigerator overnight for up to 2 days.

When ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 1 – 1.5 hours.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour or more until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash and paint your rolls and sprinkle on poppy seeds or your seed of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

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