Tag Archives: Einkorn Flour

Porridge & Grits Bread

14 Feb

MainThis is the most sour porridge bread I’ve made to date.  I think the 2 day rest in the fridge for the Einkorn and European Style flour starter may have contributed to it.

I used some pearled barley and Organic Six Grain Flakes from KAF for the porridge and added some cooked grits with cheddar cheese.  I didn’t measure the cheese added to the grits but it wasn’t a large amount.  Feel free to indulge.  I always make a lot more grits than needed and eat them with dinner or breakfast later on.

Note: Grits are 80% water and the water added for the final mix takes the 120 grams of water left over after cooking for the grits into consideration.  I was actually going to add more water to the final dough but it didn’t need it.

The final bread was excellent with a nice moist and open crumb which is expected from porridge breads.  As I said before this one did come out a lot more sour than usual but it makes excellent grilled bread and toast and I almost wish I had kept both loaves instead of giving one away :).

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Porridge & Grits (%)

Porridge & Grits (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.

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, polenta and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   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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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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Multi-grain Sourdough Date Bread

11 Aug

Final   This bread was inspired by my friend I met on The Fresh Loaf website, Khalid.   His beautiful bread was a 100% whole wheat version using yeast while for my version I chose to convert the recipe to sourdough and used three different whole grain flours instead of one.

I decided to use my trusty Krups coffee grinder to make fresh ground flour for the entire recipe and I was quite happy with the results.

I used a 2 step build for the starter mixing Einkorn Ancient Whole Wheat with a Hard White Whole Wheat.

For the main dough I used one of my favorite flours Kamut which is similar to Durum but more wholesome with a stronger wheat flavor.  I also used more of the Hard White Whole Wheat.

The dates are simmered in part of the water used for the main dough and I then chopped them up in the food processor before adding them to the dough.  In hindsight I should have hand chopped them instead since I ended up with more of a paste and you don’t really see too many of the dates in the final bread.

All in all this is a nice tasty bread that would only be better if I left bigger pieces of the sweet dates.

I just had a couple of pieces for breakfast with some fresh mozzarella and it was quite tasty.

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Levain Directions

Step 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 and it took about 4 hours.

Step 2

Mix the flour and water with all of the levain from step 1 and let it sit at room temperature again until it is doubled.  At this point you can either use it right away or put it in the refrigerator and use it the next 1 to 2 days.

Date Preparation

Make sure there are no pits in the dates and do not trust the package like I did which claimed they were pitted dates.  Simmer the dates in 226 grams of water until they are soft.  After you remove them from the heat, add 100 grams of cold water and let the dates sit until they come back down to room temperature.

Next, I suggest you hand chop them into pieces but don’t make them too small like I did or you won’t really taste them in the final bread.

 Main Dough Procedure

Mix the flours with the remainder of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the dates, butter and salt and mix on low for 2 minutes and speed #2 for another 2 minutes or by hand for about 6 minutes.   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.  I made 1 large Miche for this bake.

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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 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.

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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.

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Ligularia, one of my favorite shade plants

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

 

Blueberry Beer 48 Hour Plus Multi-Grain

11 Jul

FinalThis was supposed to be a 36 hour sourdough but I got stuck in my favorite airport O’Hare for about 4 hours longer than expected and didn’t get home until 1:30 AM.  Due to the extra hours in the refrigerator and the blueberry beer I used this one ended up real sour.

I wanted to make a mostly whole grain bread and this one came in at around 72%.  I used freshly ground flour for the levain and for the main dough I added some First Clear for some gluten strength and Durum because it’s one of my favorite flours.

I added some maple flavored balsamic vinegar to add some sweetness without using sugar.

I wanted to up the hydration on this one and it came in at almost 80% but due to the long retardation and high percentage of whole wheat flours the dough handled easily.

The final result was a nice open and moist crumb with a complex beer favored whole grain flavor and ideal crust.  This will make a great sandwich bread.Closeup1

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Directions

 Starter Build 1

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 store it in the refrigerator for 1-2 days until ready to use.

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Procedure

Mix the flours and the beer and 66 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.  I ended up leaving it in the refrigerator for over 24 hours.

The next day add your starter and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Next add the vinegar and the balance 54 grams of water.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-30 hours.  I ended up letting it go around 24 hours.

The next day take the dough out of the refrigerator and let it rise at room temperature for around 2 hours or until the dough has almost doubled from the night before.

Next, shape as desired and place in your baskets if using them.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.

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Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

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

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Set your oven for 500 degrees F. at least 45 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 the loaf is nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

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

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Double Trouble Multi-grain Sourdough

11 May

Group2    I just finished up the last of my decadent cream cheese rolls so it was time to bake a more healthy hearty bread but one that is not too heavy either.

I decided to try a double starter which I’ve done in the past.  My first inclination for this bread was to try an experiment and make all of the flour come from the pre-ferment but I chickened out at the last moment and only upped the starter amount slightly from my normal formulas.

I converted my AP starter after refreshing it into 2 distinct starters at close to 100% hydration.  The first starter consisted of durum flour and French style KAF flour and the second was hand ground (with my coffee grinder that is) Einkorn ancient wheat mixed with my AP seed starter.

For the main ingredients I added some additional Einkorn flour, French, Durum, potato flour, rye chops and Toasted Wheat  Germ for some added nuttiness.

The dough was quite sticky after mixing but came together quite nicely.

The final result was a surprisingly sour dough but in a good way with a nice nutty whole grain flavor.  I did not sift the Einkorn flour but used the entire ground flour which you can really taste in the final bread.

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You will notice a big hunk of one of the breads in the final photo has gone missing.  I would say the alligator ate it, or one of my apprentices, but alas it was my wife who upon returning from shopping thought it was a good idea to lop off a nice chunk before I had a chance to photograph it.  At least she seemed to like it, or it could have been because it was the first thing she had eaten all day.  I guess I will never know…..

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Levain Directions

(Note: the formula below lists the levains as 2 steps but they are 2 different levains not one.)

Mix all the levain ingredients together for #1  and #2 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.

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 Main Dough Procedure

Mix the flours, rye chops, wheat germ and water (hold back about 50 grams for now)  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, starters and olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 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.

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.  I made 2 loaves free form and placed them onto my bakers linen and covered them up.

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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 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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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.

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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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Einkorn Wheat Multi-Grain Sourdough

14 Mar

GroupShotMy friend Eric was stopping by to go to lunch yesterday so I told him I would bake bread for him to take home.  He requested something simple and plain.  I don’t do simple and plain…it’s just not part of my DNA, so what I came up with is as close as it gets!

I had bought some Einkorn Wheat Berries and also some Soft White Wheat Berries from Breadtopia.com that I wanted to try grinding into flour.  I don’t have an actual flour mill just yet so I used my coffee grinder and sifted the Einkorn flour once.  The soft white wheat was so soft that it didn’t really have anything left to sift.

I made a 2 step starter build from some left-over Kamut/Bread Flour starter using more Kamut, European Style Flour and Pumpernickel flour.

For the main dough I added some rye chops, wheat germ, mashed roasted potatoes and some honey for a little sweetness.

I just received my Brod and Taylor Proofer for my birthday and used it for the first time.  I had already mixed up the dough and put it in the refrigerator for the bulk ferment but I let the dough sit in the proofer at 80 degrees F. for about 1 hour instead of my usual 1.5 to 2 hours.  The dough was nice and puffy after it’s rest and I let the formed loaves proof at 80 degrees as well for about 1.5 hours before baking.  I have to play around with the proofing temperatures and see which is ideal.  I may try going a little higher for the final proof next time.

The end result of this bake was very satisfactory as you get just enough sour tang along withe the nuttiness and wheat flavor from the combination of flours.  The crumb was nice and open enough for this type of bread.  I will have to make bread with just the Einkorn flour in it to really taste it in the bread but it certainly added a nice flavor profile to this one.Closeup1Einkorn MultiGrain

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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 usually do this the night before.

Build 2

Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself.  Either use right away in the main dough or refrigerate for 1 day.

 Main Dough Procedure

Mix the flours, wheat germ, rye chops and the water except for around 75 grams, 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), honey, and mashed potatoes and mix on low for a minute.  Add the rest of the water  unless the dough is way too wet.   Mix on low-speed for another 3 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.

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.  (I used my new proofer this time and it only took about 1 hour at 80 degrees).

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.  (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).

BasketsLet 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.ScoredFinal

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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