Tag Archives: durum semolina flour

Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns

13 Jun

Main These are by far the best hot dog rolls I have made yet.  I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up.  I also increased the % of Semolina and reduced the Caputo 00 flour.

To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough.

I used most of the dough to make hot dogs using my nifty New England style hot dog bun pan and individually formed the buns before placing them in the pan.  Some people like to fill the pan with one rectangle of dough but I like the rolls bigger and fluffier so I used around 130 grams of dough for each hot dog bun.  The remainder of the dough I used for some sandwich/hamburger buns.

If you want some great tasting, fluffy hot dog buns go ahead and try this recipe and you will not be disappointed, that’s for sure.

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Hamburger Hotdog Onion Parmesan Buns Vs.3 (weights)

Hamburger Hotdog Onion Parmesan Buns Vs.3 (%)

Here is the link to download the BreadStorm .Bun file.

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter and cream cheese out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2  hours until the dough is nice and puffy and has completely doubled from the original size.  (Note: this does not mean it doubles from the size it was after you took it out from the refrigerator).

For hot dog buns divide the dough into 130 gram pieces and flatten each piece out into a circle.  Pull up each side of the circle into the middle and then tuck each half like you are shaping a baguette.  Roll out evenly until you have the correct size to fit in your pan.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the buns have almost doubled in size and pass the poke test.

Shaped

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the buns brush them with melted butter.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  When you remove them from the oven, brush them with the melted butter again.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

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Hamburger Onion Parmesan Buns Version 2

5 Apr

GroupFinal  Finally the weather is starting to turn and actually feel like Spring after one of the longest and coldest winters we have had in a long time.  It was time to fire up the grill and make some hamburger and hot dogs to really make it feel like a new season.

I decided to use the basic formula for my popular Onion Parmesan Rolls which I posted about here but change things up a little.  I didn’t have any cheese powder left so I used some fresh shaved Parmesan which certainly could only help matters.  I also wanted to use some Caputo 00 flour in place of some of the European style flour.  The idea would be to make the rolls a little harder similar to the German style rolls I had made last year which came out just like Kaiser rolls.  I also added some fresh ground Red Winter Wheat and since I didn’t have Durum flour I used the grainier Semolina version.

The other main change I made to the recipe was to use minimal mixing and stretch and folds along with a bulk fermentation in the refrigerator.  I was going to bake these the next day, but I caught the stomach flu so the dough rested for 2 days before I finally had the strength to bake them off.

I also increased the hydration by adding 144 grams additional milk to compensate for the thirstier Caputo 00 flour as well as the freshly milled whole wheat and spelt.

If you want a soft fluffy roll than don’t use this recipe, but if you want a nice semi-hard style roll that goes great with a burger than you will like this formula for sure.  I’ve been eating them for breakfast everyday this week with a little cheese or butter and I’m sorry that I just ate the last one a few minutes ago.

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Hamburger Onion Parmesan Buns Vs.2 (%)

Hamburger Onion Parmesan Buns Vs.2 (weights)

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2-3  hours until the dough is nice and puffy and has completely doubled from the original size.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the rolls have almost doubled in size and pass the poke test.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

crumb

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

Hamburger Onion Parmesan Buns

28 Jun

Final2Goodone  We bought some chicken Buffalo style sliders the other day so I wanted to make some tasty buns to go with them.  The buns needed to be hearty enough to hold the burgers and the fixings as well as soft enough like a hamburger bun needs to be.

I adapted a recipe from KAF and made several changes including the flour types and changes and additions in several ingredients.  I added some dried onions and some Parmesan powder to give it a little extra flavor and just enough honey to round out the flavor profile.

These would have been perfect had I not left them in the oven a few minutes too long since I was working at the same time I was baking these.  One of the benefits of working from home but also one of the possible pitfalls.  In any case these tasted great and made perfect burger buns and sandwich rolls as well.  If you try these you will not be disappointed, of that I can guarantee you.

The European style flour I used has a small percentage of white whole wheat flour and malt which along with the Spelt flour and Durum flour really gave these rolls some excellent flavor.

Hamburger-Onion-Rolls

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and then for 9 minutes at speed number 2 and 1 minute at speed number 3.  You want to mix/knead until you develop a nice thin window pane which will ensure that the rolls end up nice and soft.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Make sure to cover the dough and let it rise at room temperature of if you have a proofer set it to 82 degrees and let it rise until doubled.  It took me about 1 hour to double in my proofer.

Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.

NoSeedsRisen

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add  your topping of choice.

Seeded-Risen-Rolls

Seededclosup

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  Just make sure that they don’t turn into charcoal like mine almost did :).

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Crumb

IMG_0130

Cleopatra didn’t mind the “dark” rolls at all….

Durum Semolina Champagne Sourdough

14 Dec

GroupFinalIt’s not quite New Years Eve yet, but I figured it was time to try some champagne in a sourdough bread anyway.  What goes better with champagne than some orange juice?  (I hate strawberries so that was not an option!).  I added some dried blood orange peel  to the starter and the final dough to add some nice fruity flavor.

I created a durum semolina starter and used durum flour along with some KAF French Style flour for the final dough.

The end result was a nice slightly sour bread with orange and champagne overtones.  The crust came out nice and crisp with a moist crumb.

Durum Starter

227 grams Durum Flour (KAF)

71 grams AP Seed Starter

4 grams Blood Orange Peel

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

ChampagnewithCorkandOrange

Main Dough Ingredients

425 grams Starter from above

275 grams Durum Semolina Flour

200 grams French Style Flour (KAF)

35 grams Potato Flour

25 gram stabilized Wheat Germ (KAF)

16 grams Sea Salt or Table Salt

29 grams Harvest Riesling Vinegar

25 grams Olive Oil

10 grams Blood Orange Peel

375 grams Champagne (Room temperature)

Procedure

Mix the flours, stabilized wheat germ and orange peel with the champagne in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add the  oil and salt.  Mix for 4 minute to incorporate all the ingredients.  The dough should form a sticky ball at the end of 4 minutes mixing.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 14 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 – 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.

Score the loaves as desired and prepare your oven for baking with steam.

scoring1 scoring2

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 2 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Crumb Closeup

 

Durum Semolina Roasted Onion Sourdough

16 Sep

This is the second bread I made for Rosh Hashana to bring to my Cousin’s house for dinner.  The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf.  I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt.  I wanted to use the yogurt to try to make the crumb more delicate along with the 00 Italian style flour.

I used a scissor to make the prickly long loaf which is similar to something I saw on a video on Youtube.  Overall the bread came out nice and light but not quite as moist as I would have thought.  Next time maybe the hydration needs to be increased a bit.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

300 grams Durum Semolina Flour

100 grams Spelt Flour (Bob’s Red Mill brand)

100 grams Italian 00 Flour (KAF)

65 grams Bread Flour (KAF)

95 grams Roasted Onions

70 grams Greek Style Plain Yogurt

20 grams Olive Oil

18 grams Sea Salt or Table Salt

397 grams Heavy Cream (Room temperature)

792 grams Total Flour

548 grams Total Liquid

69% Hydration

Procedure

Saute 1/2 or about 100 grams of a sweet onion in olive oil.  I cut the onion into rounds and cooked at medium low until starting to brown and sweating its liquids.  Let cool in a bowl until ready to add to dough.  Make sure it is cooled off and not hot.

Mix the flours with the heavy cream (leave out about 50 grams for later) and yogurt in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the heavy cream.  Mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 2 minutes or by hand and on speed #2 for 2 minutes.  Now add the onions in and mix on speed #1 for 1 minute until the onions are incorporated. The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 – 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  I made one in a circle shape and another in a prickly shaped crescent shape.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

 

Smoked Onion and Potato Sourdough with Chipolte Cheddar Cheese Bread

10 May

I’ve made similar bread with cheese and potatoes before, but this time I added  some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.

I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.

The resulting bread was an irresistible bread good enough to eat by itself.  I believe the corresponding photos speak for themselves.  If you like a nice moist bread oozing with a slightly spicy cheese and smoked onions then I highly recommend you give this one a try!

Starter

142 gms Bread Flour (KAF)

85 gms Durum Semolina (KAF)

71 gms Seed Starter (65% White Starter recently refreshed)

151.5 gms Water (90 degrees F.)

Final Dough Ingredients

425 gms Starter from above (Should be all of the starter)

113 gms Whole Wheat (I use King Arthur Flour)

226 gms Bread Flour from KAF

58 gms Organic Cracked Wheat

152 gms roasted or barbecued  Potatoes (I smashed them up and left the skin on for some added flavor)

80 gms Chipolte Cheddar Cheese (I cut the cheese into small cubes)

80 gms Smoked Sweet Style Onions (I smoked them on my barbecue, but feel free to roast them with some olive oil in a pan or your oven)

425 gms Luke warm water, 90 degrees Fahrenheit

18 gms Sea Salt

Directions

The night before, mix the starter ingredients together in a small bowl and let sit loosely covered for 9-10 hours at room temperature.  The starter should be nice and bubbly and should have at least doubled in volume.  Cover and place in refrigerator until ready to use for up to 2 days or use right away.

When ready for the main event, take the starter out of the refrigerator and let it rest for an hour to come up to room temperature.  In the bowl of your mixer break the starter up into 6-10 pieces and add the water.  Mix on low for a minute or less to break up the starter.  You may want to use your hand to make sure it is nice and foamy.  Next add the cracked wheat and then all of the flours.  Mix on low for 2 minutes and then let the dough rest for 15 to 25 minutes covered.

After the autolyse add the potatoes and salt mix on speed number 2 for 3 minutes.  Now add the onions which should be chopped up into small pieces and mix for 1 minute more until they are incorporated into the dough.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 – 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

Now flatten the dough out into a rough rectangle and add the cheese and form the dough into a ball.   Cover the dough ball again and let it rest.  After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of boiling water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.