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Cherry Walnut Yeast Water Bread

1 Jul

DSC_0115    It’s been a while since I baked with a Yeast Water starter and I now that cherries are in season and inexpensive I figured it was time to build one again.

It took a few days to bring the YW to life with a handful of cherries, water and a little honey.  Once it was ready to use I built up a levain in 2 stages and used a nice combination of flours including freshly milled whole wheat and durum flour.

Naturally I needed to add some cherries to the main dough and figured some walnuts would make this a winner.

The final dough turned out great with a nice soft semi open crumb chock full of cherries and walnuts.

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Cherry Walnut Yeast Water Bread (%)

Cherry Walnut Yeast Water Bread (weights)

Download BreadStorm .BUN file here.

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Levain 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.

Levain Build 2

Add the ingredients for Build 2 and mix until smooth.  Let is sit at room temperature until doubled around 4-5 hours.  You can then either use it immediately or refrigerate it for a day before using.

 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 5 minutes and then add in the cherries and walnuts and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  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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Lot’s of Walnuts and Cherries!

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Assorted Cone Flowers (Echinacea)

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Cone Flower

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Oriental Lilly

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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)

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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/.

German Rolls-WEIZENBRÖTCHEN

25 Dec

Closeup   These German style rolls were adapted from a recipe on Karin Hanseata’s blog.  Her blog is filled with inspired baking so I urge you to visit and explore her adventures.

I found these rolls to by very similar to Kaiser style rolls with a nice hard crust and soft interior, perfect for sandwiches.

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I of course had to change a couple of things since I just can’t seem to help myself.  I use 150 grams of my apple/cherry Yeast Water in place of part of the water and I cut the yeast down to 5 grams to compensate.  I also made 8 slightly larger rolls versus the 10 she suggested.

For the toppings I used toasted onions, black sesame seeds, Asiago cheese and flax seeds.  I decided to try to get in the holiday spirit so I used a snowflake cookie cutter on some of the rolls for added effect.

I was very happy with the way these turned out.  The use of the 00 Caputo flour really creates a unique crumb structure in these rolls and I’ve been eating sandwiches all week on these tasty rolls.

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

 

English Muffins with Bacon, Cheese and Onions

14 Nov

Melted-ButterI’ve made English Muffins in the past and I thought it was time to try them again but with a few twists.

I’ve been craving some bacon lately and I had some left over sautéed onions from our dinner the other night so I figured these would go well in this new formula.  I wanted to see how mashed potatoes would work in this concoction as well.  I’ve been on a maple syrup kick since our trip to Vermont a few weeks ago, so that went in the cauldron in place of the sugar.  Of course some mixed cheese with Parmesan, Asiago and Fontina needed to be added as well as the Greek style yogurt which accounts for around 74% of the additional water in the recipe.

Oh, and I forgot to mention I used my Yeast Water to make the starter and added some Spelt flour and 00 Italian style flour just to make it interesting.

The end result was as good as I hoped for and I wish you could taste these toasted for yourself.  You almost don’t need anything on them they smell and taste so good.

Enjoy!

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FORMULA

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Directions

Mix flour, starter, water, sautéed onions (chopped in to small pieces) and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

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 roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

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

Cherry Yeast Water Blueberry-Raspberry Ciabatta

8 Jul

FinalBreadMy wife made some Sangria for the 4th of July and had a ton of fresh blueberries and raspberries left over so I decided to use some of them up.  My fellow baking friend Evon inspired this bake with her use of blue berries, cherries and cranberries in her recent sourdough breads.

I wanted to use my Cherry Yeast Water instead of a my sourdough starter.  I also wanted to incorporate some whole grains in this bake so I used some Spelt and Dark Rye (Pumpernickel) flours in the main dough.  I used some lower protein 00 style Italian flour and French style flour from KAF in the starter and the main dough.

In hindsight it may have been better to skip the 00 style flour in this one and have a little more dough strength.  The final dough was wet as expected but I did not get much oven rise and this one was more difficult to handle than Ciabatta I have made in the past.

In the end though, the bread came out just fine although a little flatter than I would have liked but it tastes terrific with a little nuttiness from the spelt and rye and the blueberries and raspberries add a whole other dimension.

This one is worth giving a try if you are up to the challenge.

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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 83 degrees).

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 83 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Directions

Mix the flours together with the water for about 1 minute.  Let it sit in your mixing bowl covered for about 15 to 30 minutes.

Next, add the Yeast Water and salt and mix on medium low for 3 minutes. You can now add the blueberries and raspberries and mix for another minute until they are incorporated.   Transfer the dough to a lightly oiled bowl using a dough scraper or spatula. Cover the bowl and let it rest for 10 minutes.

After 10 minutes transfer the dough to a lightly oiled work surface or you can do the S & F’s in the bowl itself.  . Make sure you oil your hands and do a stretch and fold on all sides of the dough and flip it over and form it into a ball. Put the dough back in the bowl and let it rest for another 10 minutes at room temperature. Do this stretch and fold process three more times over the next 30 to 40 minutes.

After you do the last stretch and fold put it back in the bowl and cover it. Then let it sit at room temperature for 2 hours and cover it tightly and refrigerate overnight.

Take the dough out of the refrigerator and let it sit at room temperature for 1.5 to 2 hours.   Place a large piece of parchment paper either on your work area or the back of a baking pan and dust with flour to cover it completely. Using an oiled or wet dough scraper gently remove the dough to the work surface. You want to be very careful so you don’t degas the dough and kill the big air holes you want to achieve.

Flour your hands and lightly dust the top of the dough. Use your hands and a metal dough scraper and form the dough into a 9″ square and be very careful again not to manhandle the dough and degas it.

Next, cut the dough into either 3 small Ciabatta or 2 larger size loaves. I opted to go with the 2 larger size but probably would have been better making 3 smaller ones.

Gently fold the individual dough pieces into thirds like an envelope. Make sure to be very careful and not to apply any pressure. Roll the folded dough in the flour to coat it and lift it onto the parchment paper and roll it in the flour again. Rest the dough seam side down and repeat with the other piece(s) of dough.

Spray the tops of the dough with oil (I use a baking spray) and cover the pan with plastic wrap very loosely. You can also use a clean lint free kitchen towel.

After 1 hour of resting, roll the dough pieces very gently so the seam side is now facing up and lift them with your floured hands to coax them into either a 7″ rectangle if making the larger size or 5″ rectangle.  Try to get them to be as close to a rectangle shape as you can when you put them back down on the parchment paper.

Let them rest covered loosely again for 1 hour.

About 45 minutes before baking, pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 550 degrees F.

Place an empty pan in bottom shelf of your oven or a cast iron skillet.

Pour 1 cup of boiling water into pan and place loaves into oven. I also spray the side walls of the oven with water 2 to 3 times for added steam.

Lower oven to 450 Degrees and bake for 12 minutes and rotate the bread and bake for an additional 15 to 20 minutes until bread has a nice golden brown crust and the internal temperature reaches 200 degrees. The bread should have puffed up a little and should be hard when you tap it.

Let it cool on a wire rack for 45 minutes (good luck waiting that long!) and enjoy!

The bread should have nice large irregular holes and should be soft after cooling.

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Here are some photos of the pretzel rolls and hot dog buns I made for the 4th of July party we went to along with a cherry pie my wife made.  I also made 7 racks of ribs and a big brisket but didn’t have a chance to take any photos.

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Hungry Bee!

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

Very Very Cherry Bread

11 Jun

Mainshot     I have made several variations of breads with cherries with different formulas and flour combinations.  While several of them were very good, none of them really tasted exactly like I was craving.  I wanted a soft tender crumb with a strong cherry flavor without being overpowering.

Well, I think this time I hit the mark.  This version using a cherry flavored Yeast Water levain came out exactly like I had hoped.  I kept the flour combination mainly on the light side so the flour would not be underwhelmed by the fresh chopped cherries and the Yeast Water levain along with some cherry balsamic vinegar really combined to make this the perfect bread for breakfast with some cheese or an omelet.  I urge you to try this one as I know you won’t be disappointed.

I used a three stage building process to make a 100% hydration Yeast Water starter, adding a little durum flour for good measure I the last build.  My Yeast Water reacted very kindly to the addition of fresh cherries a few days before making this bread and was nice and bubbly and looked like a red fruit cocktail almost enticing enough to drink.

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VeryCherryBread

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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).

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.

Levain Directions Build 3

Add the durum flour and remaining Yeast Water to the existing levain and mix well.  Let it sit covered in your proofer or at room temperature until it doubles in size.  It only took about 4 hours in my proofer.

 Main Dough Procedure

Mix the flours, all of the levain 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, olive oil, Cherry Balsamic and mix on low for 4 minutes.  Next add the cherries which have been pitted and chopped into medium size and mix on low-speed for another 2 minute to incorporate the cherries 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.   Place your dough into your proofing basket(s) and cover with a moist tea towel.

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.

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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.  (Note: I didn’t refresh the rice flour in one of my bannetons so I ended up sticking a bit and the rectangular dough deflated a little bit due to my stupidity but still had some nice oven spring.)

After 1 minute lower the temperature to 450 degrees.  Let the bread bake for around 30 to 40 minutes until they are golden brown and reach an internal temperature of 200-205 degrees F.

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/.

I hope you enjoy some of my wives succulent baskets.

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A nice moist open crumb with some cherry goodness

More-Succulents

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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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