Tag Archives: cheese

Rye Spelt Onion Cheese Beer Bread

10 Oct

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the “Black Death” with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.

My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.

Fall is upon us on the East Coast of New York….well it was around 75 degrees today, so maybe it doesn’t feel like it just yet.  Anyway, this bake is the perfect fall bread to have with some soup or as part of a nice sandwich.  No cheese needed as it is inside the bread!  I used a medium hard style cheese that doesn’t melt very much which is why you can see nice chunks of it in the bread.

I also added a nice helping of caramelized onions which seem to have melted into the final dough.  Next time I will add some to the outside of the bread to really taste the sweet onion flavor.

Beer added a nice complex flavor and went perfectly with the fresh milled rye and spelt flour.  This one is tasty and good enough to eat with nothing on it, but a little butter won’t hurt it either.

Formula

 

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.

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

 Main Dough Procedure

Mix the flours, and beer 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 to an hour.  Next add the salt, and starter (cut into about 7-8 pieces), and  mix on low for 4 minutes.  Add the cheese and onions and mix for about 30 seconds.  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 hour.  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 around 1.5 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.  (Note: the fresh spelt and rye combo really ferments quickly so don’t let it go too long or you may end up with a pancake).

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.

After 1 minute 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.

The crumb was perfect for this type of bread, with a fairly open crumb but too much so you can hold all those nice fillings in!

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Polenta Spelt Rye Bread

6 Jan

This was my second bake of 2018.  The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour.  Needless to say it was a disaster and hopefully my worse bake of the year :).

For this bake I used a nice % of fresh milled high extraction spelt flour with a little fresh milled rye and the balance KAF Bread flour.  I made some polenta for dinner the other night which included a little butter and cheese added in and used the left-over cooked polenta in this bake.

The spelt always is a challenge due to its low gluten content and this dough was highly hydrated and sticky.  I didn’t take my own advise I gave another fellow baker and let this over ferment.  The dough spread out more than I would have liked and there is a slightly dense bottom crumb.  Overall it does taste pretty good with a nice tasty thin crust and nutty flavor from the spelt.  The addition of the polenta adds a nice subtle flavor to this one as well and the Greek yogurt didn’t hurt the crumb either, which was moderately open and moist.

This would make a great grilled bread and some tasty sandwiches as well.  Baking it in the oven last night while it was 5 degrees F. outside was a pleasure just to open the oven door and feel the blast of heat :).

I’m off to Vegas for the CES show tomorrow, so I froze most of it to have when I return at the end of the week.

Formula

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.

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

 Main Dough Procedure

Mix the flours 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), Greek Yogurt, cooked polenta and olive oil 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 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 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 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 to 1.5 hours depending on your room temperature.  Since this dough has Spelt in it which tends to ferment very quickly, I would not let this one sit too long.  Better to bake it a little early to get better lift.

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 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.

 

 

 

Sprouted Einkorn WW Rye with Grits Rolls

2 Nov

I finally had a chance to sprout some grains and mill them with my new Mockmill II.  I bought some Einkorn a while ago and was saving it to sprout.  I love the nutty flavor that the einkorn flour imparts and the sprouted and sifted flour is amazing.

I decided I needed to stock up on some rolls and wanted to add some creamy grits to the mix along with some fresh high extraction rye and whole wheat.  Just to take it over the top some Greek yogurt was added to give it an even softer crumb.

Someone on one of the Facebook groups I follow had suggested coating rolls with polenta so I tried using the grits the same way by coating with an egg wash and then sprinkling on the grits.  I also used some smoked black sesame seeds and toasted onions as toppings.

As you can see the color is perfect on these.

Formula

Download the BreadStorm File Here

These came out as good as I could have hoped for.  The crumb is nice and open and soft and the combination of flours and fat made a great tasting roll.

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.

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

Grits Directions

In a medium sauce pan turned on medium high, mix the grits with the butter to coat and then add the water and stir until the water is almost evaporated and the grits start getting thick.  Take off heat and add the cheese and mix thoroughly  Let the grits cool down to at least room temperature or put in the refrigerator covered and use when ready.

 Main Dough Procedure

Mix the flours , Greek Yogurt 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), and cooled grits 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 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 shape dough into rolls around 135 grams each.  Place the rolls on cookie sheets and cover with either a slightly misted tea towel or plastic wrap sprayed with oil to prevent sticking.  Let the rolls rest and rise for around 1.5 to 2 hours until they pass the poke test.

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, using an egg wash paint the rolls and apply your toppings 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 435 degrees.  Bake for 25-35 minutes until the rolls are nice and brown.  I used two sheet pans and rotated them half way through the bake.

Take the bread out of the oven when done and let it cool on a bakers rack before eating if you can resist :).

 

 

Spelt Durum Cheese English Muffins Grande Size

1 Oct

dsc_0076  I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand.  I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process.  The dough was a little wetter than it should have been, but in the end the flavor was amazing.  The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.

I used the biggest cutter I had and once these bad boys hit the cooker they puffed up like nobodies business!  I ended up with some Super Sized muffins, but boy are they tasty.  Perfect with some butter or cream cheese or as a bun for a cheese burger.

The addition of the buttermilk just served to make the flavor of these even better and highly recommend you give these a try.

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FORMULA

spelt-durum-cheese-english-muffins-grande-size-weights

spelt-durum-cheese-english-muffins-grande-size

You can download the BreadStorm formula here:

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Directions

Mix flour, starter, water, buttermilk, onions 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 10-12 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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Lexi and Max–waiting for their English Muffins

Sprouted Whole Wheat English Muffins Cheese

21 Feb

closeup1     It’s been a while since I made English muffins and since I just sprouted some whole wheat berries and ground them into flour I figured why not a sprouted flour version.

Previously I had used a Yeast Water starter in my English Muffins but since I no longer have a YW starter I decided to use my sourdough starter instead.

I used about 50% sprouted whole wheat as well as some KAF bread flour and per my previous bakes used Greek yogurt and some maple syrup to sweeten the dough a bit.  I added some shredded Asiago and Parmesan cheese for good measure.

These came out real tasty and you could really savor the sprouted whole wheat.  The only thing that could have been better was that they were a bit dense. Maybe next time a little more water may be in order.

I made these rather large on purpose and rolled the dough out more like one inch instead of the 3/4 inch instructed below.

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FORMULA

Sprouted Wheat English Muffins (%)

Sprouted Wheat English Muffins (weights)

You can download the BreadStorm formula here: Sprouted Wheat English Muffins.

Main

Directions

Mix flour, starter, water 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.

crumb

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Smoked Cheddar with Pecan Porridge Bread

29 Aug

mainI made a bread not that long ago using pecan meal in the porridge which came out great so I wanted to try another version and bump up the flavor profile a bit.  The addition of the smoked cheddar cheese I bought on my recent trip to Vermont really makes this an amazing bread.

I also used some freshly milled whole wheat and rye flour in the levain and in the main dough.  I grated the cheese coarsely this time, but you can also cube it instead.

Give this one a try if you can and you won’t be disappointed.

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Smoked Cheddar Pecan Porridge Bread  (%)

Smoked Cheddar Pecan Porridge Bread  (weights)

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.

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, and salt and mix on low for 5 minutes.  Now add the cheese and mix on low for another minute until it is incorporated.    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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Durum Mixed Potato Cheese Bread

23 Jul

main      This is an interesting bread made with both roasted sweet potatoes and roasted purple and red potatoes.  I used freshly milled whole Durum flour along with some fresh milled whole wheat and a nice helping of olive oil.

The end result was a tasty bread with a nice sour tang.  Of course the addition of the cheese didn’t hurt either.

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Dahlia

Formula

Durum Mixed Potato Cheese Bread (%)

Durum Mixed Potato Cheese 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 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 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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, mashed potatoes skins and all and balance of the water, and mix on low for 5 minutes.  Add the cubed cheese and mix for one additional minute.  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.

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Some photos from my gardens.

assortedflowers2

SandmanLily

my namesake the “Sandman” Lily

coneflowerswithbee

PinkPompCones

orangeconewithpurple

GreenConeflower

bellflower1

bellflower2

rubyredconeflower

BlueHydrangia

LigilariaFlower