Tag Archives: 00 Italian Style Flour

Chocolate Cottage Cheese Tangzhong 00 Sourdough

4 Apr

I promised my wife last month that I would make her a version of a chocolate bread she saw posted from a bakery on-line.  I finally had a chance to bake my version.  I wanted to make a soft moist bread with plenty of flavor and several different types of chocolate.

I chose a version of a Tangzhong bread I’ve made in the past and used cottage cheese instead of ricotta and milk instead of buttermilk.

This ended up being a very wet dough but it created a wonderful open and moist crumb chock full of chocolate goodness.  The dough was perfectly developed and sprung up wonderfully high in the oven when baked.

Here are the Zip files for the above BreadStorm files.

 

 

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions  (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, milk 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 one hour or longer.  Next add the salt, butter, egg, oil, cheese and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 2 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.  On the last stretch and fold, gently add the chocolate a little at a time and fold it into the dough until fully incorporated.  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 1/2 hour.  Remove the dough and cut into 2 equal size pieces and form into  loose rounds.  Let it sit covered for around 15-30 minutes.  Do your final shaping and place into your baskets or couche.   Let the dough proof in your proofer set at 78 degrees for 1.5 hours or on your counter for 1.5 – 2 hours until the dough has risen about 50%.  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.

Next 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 35 minutes until the crust is nice and brown.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist before digging in.  This is a good bread to eat warm with the chocolate still melting.

 

Durum Polenta Ricotta Porridge Bread

19 Dec

MainI haven’t made a porridge bread in a while so sticking with my Durum kick I figured Polenta would go well Durum and used that along with some rolled oats and barley flakes in the porridge.

I made a starter with mostly Durum flour and added some 00 Caputo flour along with freshly milled Whole Wheat to the main flour mix.

The added fresh ricotta cheese added to the moist soft crumb.

I baked this one Miche style and the end result was a tasty hearty bread with a nice sour tang and moist crumb.

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Durum Polenta Porridge Bread (%)

Durum Polenta Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1

Mix all the Build 1 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.  Next add the flour and water for Build 2 and mix thoroughly.  Cover with plastic wrap and let it set again until it is bubbly and just about doubled in size.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

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, olive oil, ricotta cheese and salt and mix on low for 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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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.

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You can download the BreadStorm formula here.

German Weizenbrotchen Rolls Yeast Only (%)

German Weizenbrotchen Rolls Yeast Only (weights)

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

 

Buttermilk Tangzhong 00 Durum Rolls

16 Sep

MainFinalI wanted to make some sandwich rolls using my SD starter instead of yeast like I have been doing recently.  I also wanted them to be soft and fluffy so I used a Tangzhong method as well as Caputo 00 style flour and Durum.  Naturally some butter and ricotta cheese needed to be added because they usually make a good addition to any roll recipe in my opinion :).

I do have to say these were some of the best rolls I have made to date.  The crumb is nice and soft and buttery and these just taste fantastic.  I’ve been eating them for breakfast and lunch and dinner and will have to make some more soon.  Give these a try and you will not be disappointed, that I can guarantee.  Do note that the dough is rather wet so I needed to use some bench flour when shaping the rolls.

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Buttermilk Tangzhong 00 Durum Rolls (%)

Buttermilk Tangzhong 00 Durum Rolls (weights)

Here are the Zip files for the above BreadStorm files.

Note: Water amount is representative of water content in Eggs and Ricotta Cheese to get a more accurate dough hydration calculation.  Eggs are 76% water and Whole Ricotta is 72% water.  DO NOT ADD THE WATER INDICATED IN THE FINAL MIX UNLESS YOU OMIT THE EGGS AND CHEESE.

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Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and Buttermilk 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, butter, egg, oil, cheese and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 13 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 5 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 cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels 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, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next 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 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them 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/.

WEIZENBRÖTCHEN Sourdough Version with Caramelized Onions

6 Jun

Main  I love these rolls which were inspired by a recipe adapted from Karin Hanseata’s blog.  The first time I made them I changed a few things but mostly stuck to the original formula per this post.

This time I wanted to try using a SD starter instead of the instant yeast so I converted the formula and added some caramelized onions to really put these over the edge.  I made these to bring to our friends barbeque for the hamburgers we were having and they were just right.  They were a little denser than the original version made with the yeast but I think that had more to do with the caramelized onions than anything else.  These are definitely worth making again and again.

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Formula

Weizenbrotchen- SD version - Caramelized Onions (%)

Weizenbrotchen- SD version - Caramelized Onions (weights)

Downloaded BreadStorm Bun file.

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Caramelized Onions

Cut a whole sweet onion into thin rings and saute over low heat in olive oil for 35 minutes or if you want to get crazy go for 1.5 -2 hours but make sure it is really low.  You want the onions to be nice and soft and dark colored and they should end up almost like candied onions.  Let them cool off to room temperature before using in the main dough.

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 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, olive oil, honey and salt and mix on low for 5 minutes.   Next add the caramelized onions and mix for another 1-2 minutes until they are fully incorporated.  You should end up with a cohesive dough that is slightly tacky and silky 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 into around 14 rolls.

The rolls will take 1.5 to 2 hours to rise depending on your room temperature and will only rise about 1/2 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.  Before putting the rolls in the oven brush with an egg wash and sprinkle on your seeds of choice.  I used black sesame seeds and poppy seeds.

After 5 minute lower the temperature to 440 degrees and bake for around 25 minutes or until they are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

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CLEMATIS

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.

Main

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/.

 

Durum Semolina Roasted Onion Sourdough

16 Sep

This is the second bread I made for Rosh Hashana to bring to my Cousin’s house for dinner.  The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf.  I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt.  I wanted to use the yogurt to try to make the crumb more delicate along with the 00 Italian style flour.

I used a scissor to make the prickly long loaf which is similar to something I saw on a video on Youtube.  Overall the bread came out nice and light but not quite as moist as I would have thought.  Next time maybe the hydration needs to be increased a bit.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 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 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

300 grams Durum Semolina Flour

100 grams Spelt Flour (Bob’s Red Mill brand)

100 grams Italian 00 Flour (KAF)

65 grams Bread Flour (KAF)

95 grams Roasted Onions

70 grams Greek Style Plain Yogurt

20 grams Olive Oil

18 grams Sea Salt or Table Salt

397 grams Heavy Cream (Room temperature)

792 grams Total Flour

548 grams Total Liquid

69% Hydration

Procedure

Saute 1/2 or about 100 grams of a sweet onion in olive oil.  I cut the onion into rounds and cooked at medium low until starting to brown and sweating its liquids.  Let cool in a bowl until ready to add to dough.  Make sure it is cooled off and not hot.

Mix the flours with the heavy cream (leave out about 50 grams for later) and yogurt in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the heavy cream.  Mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 2 minutes or by hand and on speed #2 for 2 minutes.  Now add the onions in and mix on speed #1 for 1 minute until the onions are incorporated. The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 – 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  I made one in a circle shape and another in a prickly shaped crescent shape.

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

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

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