Tag Archives: chopped onions

Multi-grain Smoked Cheddar Porridge Maple Bread

25 Jul

DSC_0046      Last week I took a few days off for vacation and my wife and I decided to do a day trip to the Mecca of baking King Arthur Flour in Vermont.  It was a fun and long trip starting out with the delay on the ferry ride due to a backpack that nobody wanted to claim.

In any case we had a great day and visited a couple of cheese and maple syrup shops as well.

Of course when baking a bread I needed to use some of the new ingredients I picked up and decided to make a nice moist and flavorful porridge bread using a smoked cheddar and smoked maple syrup we brought back from the trip.

I do have to say I was disappointed that you really didn’t taste the smoked maple syrup at all which is surprising considering how strong a flavor it has.  Maybe it would work better with a higher percentage of white flour.

I also incorporated some dehydrated onions into the porridge phase which added to the overall flavorful outcome of this one.

I used a 6 grain flake mixture from KAF for the porridge which was very tasty.

The hydration on this one was about 85% and it certainly helped create a super moist bread.

Beware if you make this one that the maple syrup will cause the dough to rise quickly in the refrigerator during the bulk fermentation.  I should have shaped and baked directly instead of letting the dough sit out at room temperature for 1.5 hours.  The dough was slightly over-proofed so next time I will learn my lesson but all and all still a great outcome.

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Multi-grain Smoked Cheddar Porridge Maple Bread (%)

Multi-grain Smoked Cheddar Porridge Maple 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 cubed cheese and mix until incorporated.  You can also add the cheese during the stretch and folds if you desire.  I think this recipe could easily have doubled the amount of cheese used.  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 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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Pugliese “Pillow Bread II” with Onions

22 May

PillowbreadFinal1 Ever since I baked my first “Pillow Bread” last month I’ve been wanting to try baking this again with some modifications.  I wanted to use a 24 hour bulk retardation instead of baking it on the same day and I wanted to add some onions as well.

I also decided to use some of my apple yeast water in the levain and in the final dough but not as a rising agent.  Instead I  just to add some extra flavor and soften the crumb.

I also changed up the flour combination a bit using some Spelt flour in place of some of the Kamut flour and also in the levain.

I used a chopped onion and mixed it in with the sour dough levain build along with some Yeast Water which ended up adding a nice subtle sweet onion flavor to the final bread.

I cut the amount of yeast in the final dough slightly to compensate for the bulk retardation.

The final bread turned out excellent with a nice open crumb and crisp crust.  While the crumb is not as open as the last bake it actually is better suited to using for a nice sandwich or to dip in olive oil.  I like the flavor profile very much and the addition of the spelt and onion as well as the overnight bulk retardation really makes this one a winner.

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Levain Directions

Mix all the levain ingredients including the chopped onions together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for 6-10 hours or until the starter has doubled.  I let it sit overnight and used it in the final dough in the morning.

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

 Main Dough Procedure

Mix the levain with the water and add the flours, and yeast and mix for about 1 minute.  Let the dough rest for about 20 minutes or longer.  Next add the salt and mix in your mixer for 2 minutes on low, and 2 minutes on medium .  This differs from the original procedure which required you to mix for over 6 minutes increasing the speed all the way up to high.  I’m not sure if maybe that may have helped pump some more air into the dough so next time I may go back to that procedure and see the difference.

Take the dough out and place it in a clean oiled bowl and leave uncovered for 10 minutes.  After 10 minutes do a stretch and fold and cover the bowl.  Let it rest for another 10 minutes and do an additional stretch and fold and immediately place back in the bowl, cover it and place in the refrigerator for 12 to 24 hours.

When you are ready to bake, take it out of the refrigerator and shape it gently into a boule and proof in a well floured basket or bowl and cover with a moist towel or plastic wrap and let it rest for 2 hour or so.  The dough will only rise about 25 to 30% since it already has risen in the refrigerator.

In the mean time 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.

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This bread does not need to be scored so when ready to bake, place it on  parchment paper on your peel 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 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/.

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