Archive | November, 2016

Pretzel Rolls Stuffed with White Vermont Cheddar Cheese

25 Nov

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I made these to bring to my Brother-in-laws for Thanks Giving while visiting North Carolina as usual.  I adapted my formula for Potato SD Pretzel rolls and adjusted the water to compensate for the removal of the potatoes.

I used KAF bread flour mixed with KAF medium rye flour.  I also added some maple syrup.

I stuffed each roll with a couple of pieces of extra sharp white cheddar we bought during our last trip to Vermont and sprinkled some on top along with pretzel salt.

The final result was as good as it looks.  The taste of the cheese along with the distinct pretzel flavor was a perfect accompaniment to all the usual Thanksgiving treats.

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Durum Spelt Cream Cheese Bread with Purple Potatoes

9 Nov

dsc_0043           After the nice and hearty apple cider walnut rye bread I baked I needed something a little lighter.  This bake with durum, spelt, cream cheese and baby purple potatoes that I roasted the night before was just the ticket.  The cream cheese and potatoes really made for a nice soft and moist crumb.

You can see the pretty purple bits of potato sticking out of the crumb and the nice nutty flavors of the spelt and durum really make this one worth baking again.

The dough was quite sticky from the addition of the potatoes and cream cheese.  I did not add the water content of either into the formula below but in reality the added almost 230 grams of water would take the hydration up way over 70%.

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Formula

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Download the BreadStorm File Here

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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.

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), ricotta cheese and olive oil 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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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.   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 450 degrees.  Bake for 25-35 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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Apple Cider Rye with Walnuts

6 Nov

dsc_0049       This is a great fall bread made with apple cider, rye flour and lots of walnuts.  If you don’t like walnuts you can certainly leave them out or cut  down on the amount used which was quite a bit.

I really like the combination of flavors in this one.  I ended up with a little more of a bold bake than I would have liked but it tastes great.

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Download the BreadStorm File Here.

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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.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and the apple 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 60 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), and balsamic vinegar along with the eggs, 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.  At this point you can flatten the dough out slightly and incorporate the walnuts.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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.   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 450 degrees.  Bake for 25-35 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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Halloween Kamut-Spelt Potato Bread with Onions

1 Nov

dsc_0044       dsc_0079    I wanted to bake a nice soft and flavorful bread but one with some healthy grains as well.  In went a soaker left for 24 hours in hot water comprised of grits, rolled oats and barley flakes.  I also added some left-over mashed potatoes and some grilled onions.

The flour was mostly fresh milled Kamut and Spelt with some KAF Bread Flour as well.

I used a cat and pumpkin cookie cutter to add some Halloween spirits to the boule, and while it could have used some seeds or cocoa to really make it cool, it still came out respectable.

The crumb was moist and open and bursting with flavor.  The soaker added a nice nutty flavor and the onions were melt in your mouth delicious along with the odd chunk of potato.  This one is worth making again.

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Download the BreadStorm File Here.

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Soaker Directions

Mix all of the dry ingredients together and add the boiling hot water.  Cover and let sit overnight or up to 24 hours at room temperature.

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.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and 400 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 60 minutes.   Next add the salt, starter (cut into about 7-8 pieces), potatoes, onions and balance of the water, 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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 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.   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.

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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 450 degrees.  Bake for 25-35 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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