Archive | January, 2015

French Style Durum Rye Cheese Porridge Bread

24 Jan

MainIf you haven’t tried making a porridge bread yet then what are you waiting for??  There is nothing else like it and if you like a nice creamy soft crumb chock full of flavor than  you’ve come to the right place.

For this version I used some French type flour from KAF, Potato flour, along with some fine Rye flour I had left over from my Rye Book testing.  I added some Durum flour as well since I love the nutty flavor it imparts and for good measure some shaved Asiago and Parmesan cheese.

One thing to note is that the shaved cheese reacts much differently in the flavor profile of a bread than adding cubes since it kind of melds into the overall dough and imparts a cheese essence.  For this bread it worked out perfectly and combined with the 6 Grain Flake mixture from KAF (oat, wheat, rye, barley, kamut, and rice flakes), the final bread was perfect with a moist open crumb and creamy texture you only get from a porridge bread.

Closeup1

Ian's Porridge Bread 4 (%)

Ian's Porridge Bread 4 (weights)

Here are the Zip files for the above BreadStorm files.

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

Oat Porridge Directions

Add about 3/4’s of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge 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).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

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.

CrumbGroup

Crumbcloseu

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

Happy New Year–German Rolls-WEIZENBRÖTCHEN Version 3

1 Jan

MainI love this basic formula that Karin came up with for these German style rolls.  I’ve made a Yeast Water version and a Sourdough version with great success.  I have been baking so much rye bread lately as a recipe tester for Stan’s new book, yet to be released that I needed something lighter.  My Yeast Water starter is no more and my SD starter was not refreshed, so IY would have to do.

On another note, my wife and I were very excited to find out they were opening up a new German restaurant in our revitalized downtown area in Patchogue, NY.  We were eagerly awaiting it’s opening and the other night we accidentally discovered that it was open after our original destination was closed for a private party.  All I can say is after eating there it will be the last time I set foot inside.  I can’t wait to go back to our favorite German Restaurant, The Village Lantern and eat some real authentic style German fair, and not the poor excuse for German food from this dreadful imposter.

Anyway, back to these German style rolls, which by the way blow away the pathetic attempt at Pumpernickel rolls they served at the aforementioned restaurant.  I pretty much followed Karin’s original formula from her blog,  but to make things interesting I replaced part of the 00 flour with Durum flour which is one of my favorites.

I also decided to try an interesting shaping technique to create the tower effect by using a small doughnut cutter.   Immediately after shaping the dough into rounds I pressed the cutter almost to the bottom of the dough.  I thought the final result was pretty cool, but it does make it difficult to toast them :).

I used some smoked sesame seeds, toasted onions and poppy seeds for the toppings after applying a double egg wash.

The Caputo 00 style four really makes these rolls light and airy and the little Durum flour adds an extra nutty flavor and yellow crumb.

Happy New Year to all of my family, friends and baking buddies and followers.

Closeup2

You can download the BreadStorm formula here.

German Weizenbrotchen Rolls Yeast Only (%)

German Weizenbrotchen Rolls Yeast Only (weights)

Crumb

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