Tag Archives: balsamic vinegar

Ricotta Onion Rye Bread

17 Aug

This is a 45% rye bread made with fresh milled rye sifted so it’s close to a medium grind rye flour.  The ricotta cheese resulted in a nice moist crumb and the onions just go perfect with rye of course.  I added a little balsamic vinegar which added a little sweetness.

The flavor was perfect in this one with a nice sour tang perfect for a pastrami or corned beef sandwich.

 

Here are the Zip files for the above BreadStorm files.

 

This bread came out fantastic.  The crumb was nice and moist and open just enough to make a perfect pastrami sandwich with some melted cheese and Thousand Island dressing.

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 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, grits, potatoes, olive oil, and salt and mix on low for 4 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 540 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.

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.

Advertisements

Durum with Sprouted Durum Sourdough

3 May

MainI wanted to make a fairly simple bread good for grilling now that the nice weather has finally arrived.  I decided to use up some of my fresh milled Durum and Sprouted Durum flours along with some European style KAF, cracked wheat and a little maple flavored balsamic vinegar to add a nice sweet after note.

I was actually surprised on how much I could taste the maple flavored balsamic as usually I barely notice it, but my taste testing panel at work didn’t seem to mind or notice.

I made a Durum starter for this bake and actually did it twice since my mother starter was a little sluggish and I was not happy with the outcome the first time.  Depending on how lively your starter is you may want to do this as a two step build instead of the 1 step I have listed in the formula.

The end result was a nice flavorful durum bread with a moderately open crumb perfect for sandwiches or grilled bread.

Closeup1

Formula

Durum -Sprouted Durum SD Bread (%)

Durum -Sprouted Durum SD Bread (weights)

Download the BreadStorm File Here.

Closeup2

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, Cracked Wheat 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), and balsamic vinegar, 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 500 degrees and after another 3 minutes lower it 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.

Crumb

Black Cocoa Multi-Grain Sourdough

4 Mar

Final   I’ve added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

The final dough had a deep dark crust and interior with a soft open crumb.  You can taste the chocolate undertones from the different chocolate flavored ingredients and the multi-grain mix makes this a healthy and tasty bread.

I used my BreadStorm program on my IPAD again to produce the formula below.  I broke out the seed starter flour and water separately as you can hopefully see below.  I’m really starting to get the hang of this program and once you figure it out it’s a pleasure to work with and pretty simple.

Closeup1

Formula

Black Cocoa Multi-Grain (weights)

Black Cocoa Multi-Grain (%)

Closeup2

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, black cocoa 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), potatoes, oil and balsamic vinegar and mix on low for 6 minutes and then 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 shape as desired.  I made 1 large boule shape.   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.

Risen

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.

Scored

After 1 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 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.

Crumb1

Crumb2

Sour Cream 100% Whole Grain Sourdough

28 Jan

GroupFinal  Ever since I received my new toy I’ve become obsessed with using freshly milled flour in my bread baking.  Since I was traveling last week for a job interview  I didn’t have any time to bake until this weekend so I refreshed my mother starter, created a levain using some of the refreshed starter and just to see what would happen, I added some sour cream in place of some of the water to make the levain.

I also used some additional sour cream in the main dough along with freshly ground Kamut, Rye, and Hard White Whole Wheat.  I have not been sifting any of the flour, just grinding it at the finest setting and using as is.

After suffering from bakers withdrawal I felt the creative juices ready to burst out so I threw in some grated white cheddar that I had bought at Whole Foods and some Tahitian Vanilla Balsamic Vinegar just because I bought it along with a bunch of other flavored vinegar and oils right before mixing this one up.

The final bread came out great with a nice open crumb for a high percentage whole grain bread.  The sour cream is about 73% water so it really bumped up the hydration of the final dough but it wasn’t too hard to handle at all.  It actually made a nice silky smooth dough.

I had a nice meatloaf sandwich for lunch on this bread today and it was wonderful.

Closeup1

Formula

SourCream100%WholeGrain

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, sour cream 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), and balsamic vinegar and mix on low for 5 minutes.  Add the cheese and mix for another 1 minute and then 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 shape as desired.  I made 1 large boule shape.   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.

ScoredCloseup

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.

Scored

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 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.

CrumbCloseup

Cleo

A bread fit for a Queen…Cleopatra approves….

Crumb

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

 

 

Double Starter Multi-Grain Sourdough

18 Jan

Final Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter.  Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter.  I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.

I thought using some molasses to cut some of the whole grain bitterness would be a nice addition along with some chocolate balsamic vinegar and some caramel flavored coffee for the liquid.

The final bread came out great with a nice moist open crumb for such a high percentage of whole grains and you can really taste the combination of molasses and coffee.

Closeup

Formula

300 grams Rye Starter @ 100% Hydration

125 grams AP Starter @ 66% Hydration

150 grams Rye Flour

125 grams Spelt Flour

145 grams Hard Red Whole Wheat

150 grams Hard White Whole Wheat

400 grams Coffee (I used a caramel flavored version)

30 grams Molasses

21 grams Chocolate Balsamic Vinegar

17 grams Sea Salt

Closeup2

 Main Dough Procedure

Mix the flours, and coffee 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 or longer.  Next add the salt, starters, molasses, and balsamic vinegar and mix on low for 3 minutes.  Mix on medium for another 3 minutes and then 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 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.

Risen-in-baskets

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.

Scored

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 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.

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

Crumb

 

 

Coffee Potato Sourdough

24 Oct

MainFinal    Warning…if you don’t like the flavor of coffee you will not like this bread.  I have used coffee in my breads before and usually it is very subtle since I use a higher percentage of whole grain flour and add-ins but since most of the flour in this bake was on the white side the coffee flavor was very strong.

This bread did come out very nicely and the addition of the potatoes in combination with the Durum flour, sprouted whole wheat and dark rye really produced a nice open and moist crumb.  As usual I couldn’t leave well enough alone and had to add some garlic olive oil, dried shallots, cheese powder and aged balsamic vinegar which really added to the complex flavor profile of this bread.

If you don’t like coffee you can replace it with water and you will be very happy with the way this bread turns out.

I was doing some research on the hydration levels of different ingredients and discovered that boiled potatoes are 81% water which really helps create a moist dough but not enough to make this dough unmanageable.

Closeup2

CoffeePotatoSD

Secondloaf

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the coffee 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), and the rest of the ingredients and mix on low for a minute.  Next add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 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 shape as desired.  I made 2 loaves using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Risen

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are 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 a shelf above the pan and one on the top shelf.

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.  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.

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

Boule

Crumb1

Closeup1

Crumb2