Tag Archives: Caputo flour

Durum 00 Sweet Potato SD Buns

12 May

It’s that time of year again for grilled burgers which demand some tasty buns like these!

Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.

Download the BreadStorm File Here.

 

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes or longer.   Next add the salt, starter (cut into about 7-8 pieces), sweet potatoes, olive oil and 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.  (If you have a proofer you can set it to 78 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 hours.  Remove the dough and shape into rolls (for burgers I usually weight the dough to 145-155 grams).   Place the shaped rolls on a cookie sheet sprayed with cooking spray or use some parchment paper 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 450 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 above the pan.  I pour 1 cup of boiling water in the pan right after I place the rolls in the oven.

Let them bake for around 20 minutes until they are nice and brown.

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

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Durum 00 Bread

12 Mar

Main1This is a simple but flavorful bread I baked a week ago.  I used freshly milled Durum and whole wheat along with some KAF bread flour and potato flour.

I used some pistachio oil hoping to add to the nutty flavor but you couldn’t really taste it so olive oil will do just fine next time.

The final bread came out very tasty with a moderate crumb and a nice nutty flavor you always get from using durum flour.

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Formula

Durum 00 Bread (%)

Durum 00 Bread (weights)

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 8-12 hours or until the starter is nice and bubbly.

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

 Main Dough Procedure

Mix the flours,  and the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces) and oil and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

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.

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Turkey Meatball Balsamic Calzone

7 Nov

MainThe other night for dinner I decided to use the left-over pizza dough I made last week and make some calzones.  The pizza dough is similar to my normal one using mostly type 00 Caputo flour mixed with about 10% whole wheat.  I ran out of Caputo so I actually used around 20% Caputo along with some AP flour, potato flour and whole wheat and I added some Asiago cheese just for the fun of it.

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The dough actually made some great pizza and was still nice and extensible after sitting in the freezer for a week.

I made some turkey meatballs using ground turkey, Panko Chili bread crumbs, greek yogurt, dried oregano, onions, fresh chopped garlic, onion powder, garlic powder, Worcestershire sauce, and a couple of eggs.  I browned them on all sides in a large pan and covered them for a few minutes at the end to make sure they were cooked through.  Lastly I glazed them with some good balsamic vinegar and let it create a nice caramelized crust on the meatballs.

For the stuffing in the calzones I used the meatballs, fresh ricotta cheese, fresh mozzarella and a little Asiago.

The end result was a whole lot of cheesy goodness!

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Have a great weekend.

Ian