Archive | April, 2014

San Francisco Style Sourdough with Increased WW

29 Apr

MainThis recipe is from fellow TFL regular David Snyder.  As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level.  The original post is here.  I followed his directions and ingredients closely with the exception of the rye flour.  I used my own freshly ground  whole rye flour and increased the amount in the main dough to 11  grams and used 11 grams less of the whole wheat flour.

I wanted to use my new basket I just bought at Home Goods for this bake. While it seemed like a good idea at the time, apparently since this dough is so wet even though I thoroughly floured it using rice flour and AP flour the risen dough still stuck to the inside of the basket.  Nothing like that sickening feeling when your dough does not release from your basket :(.

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Even though the look of this bake is pretty ugly, the crumb came out nice and open and moist.  The bread ended up with a low profile due to the aforementioned sticking issue and I think it may have also been a little over-proofed.  I usually proof my final dough after it comes out of the refrigerator at 82 degrees but this recipe calls for a final proof at 86 degrees of the shaped loaf.  I’m going to try using a bulk retard of this dough and then shape and see if the flavor profile is the same.

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As with all of Dave’s formulas, this one is excellent and opens up plenty of possibilities to experiment with different ingredients.

Happy Baking.

Ian

 

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Kamut-Type 00 with Rye

27 Apr

Final2   My previous bake was a straight dough using 00 Caputo flour and a little Kamut flour.  For this bake I wanted to make a sourdough version and also add some rye and bread flour.

I am starting to like the characteristics of combining the 00 style flour with other flours a lot.  It helps create a lighter crumb which sometimes is a nice change of pace.

The final bread came out great with a nice dark crust and open and light crumb.  The Kamut adds a nice nutty flavor along with a yellow complexion to the dough.

I built the starter up in 2 stages starting off with my AP 66% hydration mother starter.

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Kamut-00 Sourdough (%)

Kamut-00 Sourdough (weights)

Main

Levain Directions

Step 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 used my proofer set at 83 degrees and it took about 4 hours.

Step 2

Mix the flour and water with all of the levain from step 1 and let it sit at room temperature again until it is 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.

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 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain and salt and mix on low for 4 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.

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

German Style WEIZENBRÖTCHEN Bread

25 Apr

Main A few days ago my wife decided to make her delicious meat sauce and I volunteered to make a bread to go with it.  I didn’t have time to create a starter so I made a straight dough based on the German Style rolls I have made before which I posted about here.

I of course had to change it up a little since that’s kind of what I like to do.  I added some freshly ground whole Kamut flour and used honey instead of sugar.

I wanted a nice light crunchy bread that would be good to mop up the heavy tomato based meat sauce and this did just the trick.

The Kamut gave the bread a little extra nutty flavor while adding a nice yellow hue to the final bread.

For a relatively quick bread without a starter this really did come out pretty good and is worth a try.

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Formula

German Weizenbrotchen Bread (%)

German Weizenbrotchen Bread (weights)

Pig

Porky was happy to eat the crumbs of this fine bread 🙂

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

Pizza Time Again

24 Apr

Grill3   Spring is finally here so along with grilling hamburgers and hot dogs and steak it was time to crank up the grill and make some pizza.

My pizza set-up allows me to get the temperature over 700 degrees.  I’m not sure how hot is really get since my thermometer only goes to 700 degrees so I would say it’s probably closer to 800 or higher.Grill1Grill2

I made a basic dough recipe using instant yeast this time since I didn’t have time to make the starter version I made last time and I used mainly type 00 Caputo flour along with a little bit of freshly ground whole wheat.  For the basic recipe you can refer to my previous post here.

I made 3 different personal size pies this time with the first being a simple version using fresh tomato sauce, fresh mozzarella and some shaved Parmesan.  Unfortunately my wife ate most of it before I had a chance to photograph it, so no pictures.

The second pie was made using my wife’s left-over meat sauce along with some fresh mozzarella and shaved Parmesan.

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The third and last pie of the night was a white pie which we used a garlic butter spread, caramelized onions, fresh mozzarella and shaved Parmesan.

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All three came out great with a nice charred crust just like I like it.  They were so good we ate all of them except one slice.

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Enjoy.

 

 

Potato Sourdough Pretzel Rolls

15 Apr

Main  I love potatoes in my bread and rolls so I figured it was time to try them in pretzel rolls.  I had to make this recipe twice as the first time I didn’t compensate enough for the moisture in the potatoes and the dough was way too hydrated.  The rolls didn’t come out the right consistency so I made them again and cut the water back and they came out perfect.

I also added a small amount of freshly ground whole rye flour to give it a little extra flavor and I do have to say these are flavorful rolls with a crazy open moist crumb.  I made some turkey burgers with caramelized onions, fresh mozzarella and bacon for dinner and these held up great.

I made the rolls a little bigger to be used for burgers so instead of the 110 grams below I made them 135 grams, but feel free to adjust the size to your liking.  I also made a few with fresh Parmesan cheese instead of salt just to be interesting.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

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Main Dough Ingredients for 14 rolls at about 110 grams each or about 13 at 135 grams each

Potato Sourdough Pretzels (%)

Potato Sourdough Pretzels (weights)

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For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter (20 grams) to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.

 

Procedure

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 potatoes and mix for 6 minutes on low.    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 pieces that are 110 grams each or 135 grams for larger rolls .  Shape as rolls and 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 500 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.  I actually use my Silpat non-stick sheets which work like a charm.

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.  As I said previously I used some fresh Parmesan in place of the salt on a few rolls and they were awesome.

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!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.

Enjoy!

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

 

Whole Wheat with Caramelized Onions

8 Apr

Main  This was supposed to be a high extraction whole wheat loaf but I’m having trouble milling my flour course enough to actually have much bran left to sift out.  So, instead I basically used freshly milled whole wheat and added some fresh whole rye flour along with some whole spelt and a whole bunch of caramelized onions.

Usually I would only bulk ferment the dough for around 12 hours but I ended up bulk fermenting this one for around 36 hours which caused the onions to meld together in the final dough.  In hindsight I should have folded the onions in at a later time but I wasn’t originally planning on baking this one 2 days later.

I built the starter up in 2 stages starting off with my AP 66% hydration mother starter and added WW and Rye.

The final bread came out very tasty with an unbelievably moist crumb from all of the onions and the high amount of water added to the dough.

Whole Wheat with Caramelized Onions (%)

 

Whole Wheat with Caramelized Onions (weights)

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Levain Directions

Step 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 used my proofer set at 83 degrees and it took about 4 hours.

Step 2

Mix the flour and water with all of the levain from step 1 and let it sit at room temperature again until it is 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.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain and salt and mix on low for 3 minutes and speed #2 for another 2 minutes or by hand for about 5 minutes.   Now add the caramelized onions and mix on low for 1 minute to incorporate them completely into the dough.  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.

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

Hamburger Onion Parmesan Buns Version 2

5 Apr

GroupFinal  Finally the weather is starting to turn and actually feel like Spring after one of the longest and coldest winters we have had in a long time.  It was time to fire up the grill and make some hamburger and hot dogs to really make it feel like a new season.

I decided to use the basic formula for my popular Onion Parmesan Rolls which I posted about here but change things up a little.  I didn’t have any cheese powder left so I used some fresh shaved Parmesan which certainly could only help matters.  I also wanted to use some Caputo 00 flour in place of some of the European style flour.  The idea would be to make the rolls a little harder similar to the German style rolls I had made last year which came out just like Kaiser rolls.  I also added some fresh ground Red Winter Wheat and since I didn’t have Durum flour I used the grainier Semolina version.

The other main change I made to the recipe was to use minimal mixing and stretch and folds along with a bulk fermentation in the refrigerator.  I was going to bake these the next day, but I caught the stomach flu so the dough rested for 2 days before I finally had the strength to bake them off.

I also increased the hydration by adding 144 grams additional milk to compensate for the thirstier Caputo 00 flour as well as the freshly milled whole wheat and spelt.

If you want a soft fluffy roll than don’t use this recipe, but if you want a nice semi-hard style roll that goes great with a burger than you will like this formula for sure.  I’ve been eating them for breakfast everyday this week with a little cheese or butter and I’m sorry that I just ate the last one a few minutes ago.

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Hamburger Onion Parmesan Buns Vs.2 (%)

Hamburger Onion Parmesan Buns Vs.2 (weights)

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2-3  hours until the dough is nice and puffy and has completely doubled from the original size.

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 2 hours 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, paint your rolls and add  your topping 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.

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