Tag Archives: durum flour

Durum Rye Greek Yogurt SD

14 Mar

  This is a pretty simple bake with mostly fresh milled and sifted flour with some Greek Yogurt added for some extra moisture and softness and a little lemon infused honey to round it out.  I just bought a new #40 mesh sifter so I was able to get a pretty smooth durum flour close to what I used to buy at KAF.

This one turned out very tasty, unless you don’t like smoked sesame seeds or garlic sesame seeds which I added to the top of the loaves.  The crumb was soft and moderately open, perfect for grilled bread, sandwiches and just some toast with butter or cheese.

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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, honey 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 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 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.

Rye-Durum-Roasted Potato SD English Muffins

11 Mar

I love making and eating English Muffins.  They are so versatile and freeze well.  I usually keep 4-5 out and freeze the rest and toast them as needed.

This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.

I was very happy with the final result.  They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn’t hurt.

The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).

FORMULA

You can download the BreadStorm formula here:

Directions

Mix flour, starter, water, 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.

 

Durum Kamut Potato Cream Cheese Bread

14 Feb

dsc_0109

If you have never made a bread with cream cheese yet, I urge you to give it a try.  The cream cheese really turns out a moist and creamy crumb.

The addition to the smashed potatoes with the durum and Kamut flours resulted in a moist, flavorful bread with a moderately open crumb.  This one is perfect for grilled bread, panninis, and simply with some olive oil or butter.

dsc_0111

Formula

durum-kamut-potato-cream-cheese-bread

durum-kamut-potato-cream-cheese-bread-weights

Download the BreadStorm File Here.

dsc_0115

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, cracked wheat 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 60 minutes up to several hours.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes, and cream cheese and mix on low for 4 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.  I used some smoked bamboo sesame seeds and garlic sesame seeds on the bottom of the basked.  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.

dsc_0123

dsc_0126

Durum Spelt Cream Cheese Bread with Purple Potatoes

9 Nov

dsc_0043           After the nice and hearty apple cider walnut rye bread I baked I needed something a little lighter.  This bake with durum, spelt, cream cheese and baby purple potatoes that I roasted the night before was just the ticket.  The cream cheese and potatoes really made for a nice soft and moist crumb.

You can see the pretty purple bits of potato sticking out of the crumb and the nice nutty flavors of the spelt and durum really make this one worth baking again.

The dough was quite sticky from the addition of the potatoes and cream cheese.  I did not add the water content of either into the formula below but in reality the added almost 230 grams of water would take the hydration up way over 70%.

dsc_0051

Formula

durum-spelt-cream-cheese-bread-with-purple-potatoes

durum-spelt-cream-cheese-bread-with-purple-potatoes-weights

Download the BreadStorm File Here

.dsc_0068

dsc_0053

dsc_0060

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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), ricotta cheese and olive 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.

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.

dsc_0066

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.

dsc_0080

FORMULA

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

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

You can download the BreadStorm formula here:

dsc_0083

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.

dsc_0084

leximaxfacetoface-copy

Lexi and Max–waiting for their English Muffins

Cherry Walnut Yeast Water Bread

1 Jul

DSC_0115    It’s been a while since I baked with a Yeast Water starter and I now that cherries are in season and inexpensive I figured it was time to build one again.

It took a few days to bring the YW to life with a handful of cherries, water and a little honey.  Once it was ready to use I built up a levain in 2 stages and used a nice combination of flours including freshly milled whole wheat and durum flour.

Naturally I needed to add some cherries to the main dough and figured some walnuts would make this a winner.

The final dough turned out great with a nice soft semi open crumb chock full of cherries and walnuts.

DSC_0114

Cherry Walnut Yeast Water Bread (%)

Cherry Walnut Yeast Water Bread (weights)

Download BreadStorm .BUN file here.

DSC_0121

DSC_0112

Levain 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.

Levain Build 2

Add the ingredients for Build 2 and mix until smooth.  Let is sit at room temperature until doubled around 4-5 hours.  You can then either use it immediately or refrigerate it for a day before using.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  and salt and mix on low for 5 minutes and then add in the cherries and walnuts and mix for one additional minute.   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.

DSC_0137

Lot’s of Walnuts and Cherries!

DSC_0138

DSC_0063

Assorted Cone Flowers (Echinacea)

DSC_0072

Cone Flower

DSC_0075

Oriental Lilly

Durum Rye Sourdough Act II

16 Jun

DSC_0004    This is another version of bread I baked last fall.  I changed up the flour combination and used a Durum starter as well.

I was very happy with the moist crumb and the combination of flours made for a perfect rye sandwich bread.  The crumb was perfect for this style of bread and I would certainly bake this one again.

DSC_0010

Formula

Durum Rye Bread Act 2 (%)

Durum Rye Bread Act 2 (weights)

Download the BreadStorm File Here.

DSC_0013

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.

 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) 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 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.

DSC_0015

DSC_0021