Tag Archives: cranberries

Cherry Cranberry Pecan Porridge Cream Cheese Rolls

3 Dec

These rolls were baked for Thanksgiving dinner at my Brother in law’s in North Carolina.  We made our usual pilgrimage down south and as usual I volunteered to make some rolls for dinner.

I actually made 2 batches from the same main dough.  One batch had the cherries, cranberries and pecans and the other was plain with some melted cheddar grated on top and toasted dried onions.  The formula below includes only enough cherries, cranberries and pecans for half the dough so if you want to use it for the entire batch, simply double the amount.

These came out nice and soft and super tasty and went over very well with the hungry family.

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.    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

Add the dried cherries and cranberries to the water and let it hydrate for about 30 minutes.  Strain the add-ins and set aside and use water for main dough.  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, cream cheese and salt and mix on low for 5 minutes.  Add the pecans, cherries and cranberries and mix until incorporated or you can add it by hand during the stretch and folds.  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 divide into pieces approximately 110-130 grams depending on how big you want them.  Shape into rolls and place on parchment lined cookie sheets or jelly pans.  Cover with a damp tea towel or plastic wrap sprayed with oil and let them rise until they are 1/3 to doubled in size.

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 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, apply a simple egg wash and for the batch with the cheese and onions add after applying the egg wash.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 425 degrees.  Bake for 25-30 minutes until the rolls are nice and brown.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

 

 

 

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Pecan Cherry Cranberry Porridge Bread

29 Sep

  This is one of my favorite breads I’ve made to date.  I love porridge breads and the combination of pecans, cherries and cranberries really just made this one hard to resist.  I brought one loaf into work and wished I had saved it for myself :).

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.   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 except for the cranberries, in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk along with the cranberries 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

First add the cranberries and dried cherries to the water and let them soften for about 30 minutes or longer.

Next, mix the flours  and the water for about 1 minute (reserve the cherries and cranberries for later).  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil and salt and mix on low for 5 minutes.  Now add the pecans and re-hydrated cherries and cranberries and mix on low for another minute until they are incorporated.    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 hour.  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.

 

Double Pecan Bread with Cranberries

5 Mar

img_1081     Sometimes you feel like a nut….sometimes you don’t…..Well I always love nuts; especially pecans!

For this bake I ground some fresh pecans in my mini food processor and added that to the levain with some AP and freshly milled whole wheat.  The idea was to get some extra pecan flavor into this bake and I think it worked.

Cranberries go great with pecans and also complimented the mix of freshly ground spelt, rye and whole wheat.  I added a little honey to give it a touch of sweetness.

The end result was one of my favorites.  The crumb was open and moist and the pecans and cranberries tasted fantastic.

My only issue with this bake was that I used a new banneton and the dough stuck a little which caused a little bit of an issue with the final shape.  This bake was also very hydrated coming in at 93% but the fresh grains soaked it up and the bread had some nice oven lift.

All in-all this one is worth trying.

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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.  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 60 minutes or longer.  I actually left it for around 2.5 hours.  Next add the salt, starter (cut into about 7-8 pieces), and balance of the water, 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 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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Cranberry Walnut Porridge Bread

4 Feb

MainI made a similar version of this bread over Thanksgiving but never had a chance to post it.  I changed a few things including increasing the hydration and used walnuts instead of pecans.  I wanted to really bring out the nutty flavor in this one and used barley flakes along with rolled oats for the porridge.  The Greek Yogurt was added for a little extra sour edge and I find it adds a little extra creamy texture to the final loaf.

All in all this is one of my favorite breads I have come up with and made an excellent grilled ham and cheese sandwich :).

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Cranberry Walnut Porridge Bread (weights)

Cranberry Walnut Porridge Bread (%)

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, Greek Yogurt and salt and mix on low for 5 minutes.  Now add the walnut pieces along with the cranberries and mix on low for another minute until they are incorporated.    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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Sweet Potato Maple Pecan Rolls

9 Nov

Finished  I was asked to make some rolls for Thanksgiving again this year so I decided to try to turn my Sweet Potato Maple Pecan bread into rolls.  In the original bake I had discovered that I used way too high of a hydration in the dough so this time since I was making rolls I cut down on the hydration considerably.  My calculations say 53% total dough hydration and 78% with the add-ins but since the sweet potato variety I used this time was a red variety with white flesh I think the moisture content of the potatoes may have been less than calculated.

I decided to add some cranberries to go along with the holiday theme which definitely added a nice tough to these rolls.  I also used milk instead of water this time to try to make the crumb a little softer which I stole from Janet Cook’s recipe here.  She also used butter in her bread which I decided not to borrow in this version, but may try adding in the next go around.

I also used some fall themed cookie cutters to try to make them pretty, but for some reason it didn’t really work very well and the rolls ended up a bit misshapen on the top.

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The end result of this experiment was a tasty roll which didn’t have the orange color I would have preferred or sweetness due to the variety of sweet potato but still tasted like a nice holiday roll worth of a Thanksgiving feast.  For the next go around I will use the correct variety of potato and also increase the hydration just a bit.  Using some Yeast Water couldn’t hurt either.

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Formula

SweetPotatoMaplePecanSDRoll

Levain Directions

Build 1

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 F. and it took around 5 hours.

Build 2

Add the stage 2 ingredients to the first Build (add 50 grams of mashed sweet potatoes) and mix thoroughly until incorporated.  Cover and let sit at room temperature or in your proofer if you have one.  In my proofer it took around 4 hours to double.  You can either use it immediately in the main dough or put it in the refrigerator overnight and use the next day.

 

 Main Dough Procedure

Mix the flours, and the milk 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, balsamic and sweet potatoes and mix on low for 6 minutes.  Add the pecan pieces and cranberries and mix for an additional minute to incorporate them evenly.  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.  Since this dough is so wet I did a total of 5 stretch and folds but if you adjust the hydration you won’t need to do this.  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 divide into pieces.    Shape into rolls and place on a cookie sheet lined with parchment paper and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Ontray

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 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, 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 425 degrees.  Bake for 35 minutes or until the rolls are nice and brown on the top and reach an internal temperature of 210 degrees.

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