Tag Archives: bread flour

Purple Sweet Potato Farro Bread

31 Aug

I made a similar version of this bread several weeks ago but gifted them to some friends.  I wanted to try baking it again and decided to sub Farro for the freshly ground Spelt.  Spelt is one of the oldest cultivated grains initially discovered in the fertile crescent of the Middle East. Grano farro is the original grain which other grains are derived. More commonly it’s now grown in Italy in the regions of Lazio, Umbria, Tuscany, the Marches, and Umbria.  It adds a nutty flavor profile and I was very happy with the final result.

The purple sweet potato added a beautiful color and really makes the crumb nice and moist and flavorful.  I highly recommend you give this one a try if you can get your hand on the ingredients.  The purple sweet potato does taste very different than the standard orange version as it is not as sweet so if you decide to sub it will not taste the same.  It will still be good, but I prefer the flavor the purple potatoes imparted.

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.   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 sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 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.  (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 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.

Below is the nice moist and colorful crumb.

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Purple Sweet Potato Bread

2 Aug

I promised a couple of my friends that I would bring them some bread when we met up for lunch this week.  I had a few purple sweet potatoes in the pantry and wanted to use them in this bake.  The last time I used them the color did not come through very well, so I upped the amount of potato to 35% and the color really came out perfect.  The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

I also used some freshly milled whole wheat flour with the bran sifted out using a #40 sieve as well as some spelt, also sifted.  My procedure is to then re-mill the flour at the finest setting which I have been finding really works well.

Since I was gifting these I didn’t get a crumb shot of the loaves, but I made one small roll to try for myself and you can see the wonderful purple tinted open crumb further below.

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.   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 sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 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.  (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 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.

Below is the nice moist and colorful crumb.

Some photos from the gardens for your viewing pleasure :).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Multi Grain Ricotta Rice Rolls

21 Jul

I wanted to make some nice soft rolls/buns that would be perfect for burgers and sandwiches.  I had some leftover wild rice pilaf I made the other day and this along with the ricotta cheese made for a tasty bread.

I used a little bit of freshly ground Kamut, rye and whole wheat flours combined with bread flour.  I have to say it turned out super soft and moist and tastes fantastic.  I highly recommend you try this one as you will not be disappointed.

Note: the water content from the ricotta cheese is about 72% and is not indicated in the hydration.  This was a pretty sticky dough as the water from the ricotta and also the moist rice really made a big difference. You want to make sure to hold some water back from the first mix and add it after the first autolyse to make sure you don’t end up over-hydrating the dough.

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

 Main Dough Procedure

Mix the flours, ricotta cheese  and 3/4’s of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, rice and salt and remainder of the water (see note at beginning of post), mix on low for 4 minutes.  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 1 – 1.5 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 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 to 1.5 hours.  Remove the dough and divide into pieces approximately 135-150 grams depending on how big you want the rolls.  Place them on a baking sheet and cover with a slightly damp lint-free towel or use plastic wrap and spray with veggie spray.  Depending on the room temperature it should take 1 – 2 hours for them to rise about 1/3 in size.  Before baking use an egg wash if desired or if you want them even softer you can brush with some melted butter or milk.

Around 45 minutes before ready to bake, pre-heat your oven to 475 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.

Lower the temperature to 440 degrees.  Bake for around 25 minutes until the crust is nice and brown and the internal temperature of the bread is 195 -200 degrees.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 1 hour before eating, (I doubt you will resist, so go ahead and eat them nice and hot with some butter!).

 

Purple Corn Sourdough Pretzel Rolls with Beer

6 Jul

I have not made pretzel rolls in a while and wanted to try a new version.  I added some fresh milled purple corn flour, and rye flour along with some maple syrup to add a little sweetness.  Beer certainly goes well with pretzels so adding it to the dough was a no-brainer.

They came out very nice and you can really taste the beer flavor.  They are a little more dense than ones made with only white flour but certainly are tasty!

Download BreadStorm Files here.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter to the indicated amount of flour and water and mix until incorporated.  Cover and let sit out at room temperature of in your proofer until nice and bubbly around 6-10 hours depending on your temperature.  Use immediately or refrigerate for a few days until ready to mix the main dough.

Procedure

Add the diastatic malt powder to the beer and stir.  Add the flours in your mixing bowl and slowly add the beer mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the liquid.

Next add the salt and maple syrup and mix for 6 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1 – 1.5 hours.  Next divide the dough into pieces that are 110 grams each or 155 grams for larger rolls .  Shape as rolls and place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 435 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.  I actually use my Silpat non-stick sheets which work like a charm.

When ready to bake, score each roll with an “X” on the middle and sprinkle with pretzel salt and your topping of choice (I used sesame seeds and cheese and some poppy seeds).  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can’t wait any longer!

Note: you cannot store these in a plastic bag or covered really otherwise the salt will react with the moisture in the air and you will end up with soggy tops.  I place them in a paper bag and leave it open so the air circulates.

Enjoy!

Some more photos from the gardens this week.

   

 

 

 

Kamut Egg Cheese Rolls

29 Jun

I needed to make some rolls for burgers and sandwiches and if you know me by now, adding cheese was a must :).  The main flour was Kamut with some KAF bread flour thrown in for good measure.  The eggs really added some nice moisture and flavor and the smoked Gouda cheese I used put them over the top.  Of course if you don’t like smoked cheese (like my wife who hates it), use a more mild cheese.

I used chunks of cheese which unfortunately when I added them in to the dough did not distribute evenly so I ended up with some rolls with almost no cheese and some with the perfect amount.  It probably would have been better to add shredded cheese or to add the chunks when forming the rolls.  Oh well, I guess next time.

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.   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, maple syrup, egg yolks, and salt and mix on low for 4 minutes.  Now add the cheese or wait until you form the dough per my comments above. 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 1.5 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 into rolls.

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 475 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.

If desired, use an egg wash about 15 minutes before you are ready to bake them and sprinkle toppings of your choice.  I used garlic sesame seeds, everything bagel topping and smoked sesame seeds.

Right before you are ready to put them in the oven, add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 445 degrees.  Bake for 15-25 minutes until the rolls are nice and brown and the internal temperature is 200 degrees.

Take the rolls out of the oven when done and let it cool on a bakers rack before eating.

Below are some more photos from my gardens.  The summer flowers are starting to bloom now.  Enjoy!

 

 

 

 

 

 

 

 

Spelt Whole Wheat Rice Ricotta Bread

24 Feb

Since I started my new job in the big city I have not had a lot of time to bake.  Last weekend I found enough time to whip this one together.  I used mostly freshed milled and sifted flours for this bake and added a little KAF Bread flour for some extra strength.  I have grown to love adding cooked rice to the bread.  You don’t taste the actual rice but it adds a great texture to the crumb and helps promote softness as well.  The ricotta cheese also helps create a soft and moist crumb which this one certainly had.

This one makes a perfect sandwich, grilled bread or simply some toast with cheese or butter.  The nutty flavor of the Spelt goes great with the whole wheat and makes a flavorful bread.

I used black smoked sesame seeds for the top to give it a little extra flavor.

Here are the Zip files for the above BreadStorm files

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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 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, Ricotta Cheese, rice and salt and mix on low for 5 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.

 

Ricotta Whole Wheat Sandwich Bread

30 Dec

My wife complains that I never make her simple white bread so to be nice a few weeks ago I made my version of a “simple” white sandwich bread.  I had to sneak in some whole wheat of course and added Ricotta Cheese to help make it nice and soft like she prefers.

I used 1085 grams of the dough for the loaf pan and make a couple of rolls with the left-over dough.  Probably could have used all of it in the pan and it would have worked out fine.

She seemed to be happy with the way this one came out and I was as well.  It was very tasty and made great grilled cheese sandwiches as well as toast for breakfast.

 

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.   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, Ricotta Cheese, honey and salt and mix on low for 5 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 475 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 425 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

If desired, brush the top of the loaf with some melted butter after you remove it from the oven.

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.

Cosmo, AKA “Panda Bear” helping me work!