Tag Archives: European KAF Flour

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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Barley-Oat-Polenta-Sunflower Porridge Bread

23 Sep

Main   My good bread baking friend DA and his furry apprentice Lucy have been baking up a storm over at thefreshloaf.com lately.  Mookie thought it was high time I get my act together and see if I can come close to packing in as many ingredients in a bread as they do.  I am not sure if this one fits the bill, but it sure did come out chock full of flavor.

I used some sunflower seeds in the porridge mixture for some added crunch and flavor and the addition of the mushroom with sage olive oil really created a healthy and fall feeling bread.

The crumb was nice and moist as are most porridge style breads and fairly open considering all of the whole grain flours used in this one.

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Porridge Barley-Oat-Polenta-Sunflower Seeds (%)

Porridge Barley-Oat-Polenta-Sunflower Seeds (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 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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Red Lentil Sourdough Bread

30 Sep

MainI’m always on the lookout for something new and different when I visit specialty markets.  The other day I found some red lentils at the market and figured it would be worth trying them in a bread.

Lentils

I happen to love lentil soup so I figured the nutty flavor of the lentils would go good with some spelt and freshly ground whole wheat.  I used some of my KAF European style flour as well and added some walnut oil to add a little more nutty flavor.

The lentils were cooked with water until nice and soft.  I didn’t drain any of the cooking liquid so I’m not sure exactly how much water was absorbed.  Next time I will do it a little more scientifically and figure out the actual water content added to the dough.  I made way too many lentils as well so I will have to scale back next time as most of them are still in my refrigerator.

The dough mixed up nice and was very wet but manageable.

The final bread came out excellent with a little more tighter crumb than expected but a great thick crust with a moist nutty tasty crumb.  This one will be worth trying again for sure.  It toasts well and makes a good sandwich or dipping bread for my wife’s lasagna with homemade sauce, meatballs, sausage and lots of cheese.

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Lentil Bread (%)

Lentil Bread (weights)

Download BreadStorm .BUN 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.

 Main Dough Procedure

Mix the flours and lentils 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, walnut oil and salt and mix on low for 6 minutes.   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.  (Note: I left the dough in my refrigerator for over 24 hours and it really expanded more than I usually get so I only let it sit out for around 45 minutes before shaping).

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.

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Dolphin and Elephant (Ears)

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

Tangzhong Onion Cheese Potato Sourdough Rolls

7 Dec

Group2For Thanksgiving we were visiting my wife’s family in North Carolina as we always do and as usual we brought have our kitchen with us so we could bake for the main feast.

This year I made a double batch of my German Sourdough Pumpernickel Pretzel Rolls and another version of my Tangzhong Onion rolls.  I changed up some of the flour and also added some shredded cheese in the mix for added flavor.

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

The rolls were a big hit along with the pretzel rolls.  If you try these you won’t be disappointed.

Please note I had to use my I-Phone to take the photos so they are not exactly up to my usual standards but hopefully you can stand to look at them :).

Formula

Note: Tangzhong consisted of 30 grams European Style Flour, 20 grams Durum Flour and 250 grams Cream.  I included this in the overall formula below.

Tangzhong-Onion-Cheese-Pota

 

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.

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

 Main Dough Procedure

Cut up the onion into rings and sauté on low heat until nice and canalized using some olive oil or butter in your pan. Let the onions cool completely and chop into smaller pieces before using in the dough.

Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and cream 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, potatoes and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 13 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 5 minutes.  When you have about one minute left to mix add the cheese to get it evenly incorporated.  I used a mixed cheese blend that was shredded.  (Note: I didn’t follow my own directions and only mixed for about 6 minutes on speed #1.  If you want the rolls to be lighter it is better to mix for the total amount of time as originally indicated).  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 cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels 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 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, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next 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 until the crust is nice and brown.

Take the rolls out of the oven when done and let them 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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Potato Knish Rolls

29 May

Final1I decided I wanted to make some rolls at the same time I made the Crème de Tequila bread and as I opened up my refrigerator to get a snack I spotted the extra potato knishes I had heated up the other day for dinner.  Well…one thing lead to another and the inspiration for my latest bake was born.

My last few bakes for rolls did not use a sourdough starter, so I wanted to use one for this bake while still achieving a nice moist and soft roll.

I had some leftover coffee from the barbecue sauce I made the other night for this past weekends ribs and smoked brisket so into the mix went the coffee.

I made a levain using my AP starter as the seed and added some bread flour and organic Turkey Red Wheat flour as well to give this bake some needed whole grain goodness.

To make the dough a little more soft I added some Greek style yogurt and to compliment the potato knish filling I added some sautéed onions.

For the main dough I used more of the Turkey Red Wheat flour along with European style flour from KAF and an egg for good measure.

I only used the inside filling from the knishes and not the outer skin which would have been a bit too chewy I fear.

I must say the final rolls came out perfect.  I brushed some milk on the rolls right out of the oven and they ended up nice and soft and chewy with a fantastic flavor combination.  Considering there is no butter or very little fat in these rolls they came out remarkably soft and tasty.

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Potato-Knish-Rolls

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.

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

 Main Dough Procedure

Mix the flours,  and most of the coffee (leave a little to adjust after the autolyse) 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), egg, potato filling, yogurt, and onions and mix on low for a minute.  Add the rest of the coffee 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 about a dozen rolls.  Place your dough into your proofing basket(s)  or on a cookie sheet 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 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, brush them with an egg wash and add your favorite toppings.  Next 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 25 to 30 minutes until the rolls are nice and brown and the internal temperature of the rolls are about 205 degrees.  If desired brush with some milk right after they come out of the oven to make them even softer.

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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Tangzhong Onion Potato Rolls

25 Apr

GroupCloseTangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

I’ve seen many posts lately using this technique from my baking friend DA as well as many others.  I decided to base the technique for these rolls on the Hokkaido Milk Bread posted by Floyd but of course I changed most of the ingredients so it didn’t really end up as fluffy and shreddable as the beautiful loaf he made.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

I really like the effect this has on the crumb and will definitely try this again.

I wanted to make some rolls to use for some chicken burgers I was making on the grill tonight and since I love onions and potatoes I figured why not incorporate that into the mix as well.  I used my refreshed AP starter, some milk, sautéed onions, mashed potatoes, assorted whole grain flours and the potato water with some Durum and European style flour for the Tangzhong.

The final result was a nice soft crumb, crisp crust and tasty roll.FinishedRolls

Formula

Note: Tangzhong consisted of 30 grams European Style Flour, 20 grams Durum Flour and 250 grams Potato Water.  I included this in the overall formula below.

Tangzhong-Onion-Potato-Roll

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.

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

 Main Dough Procedure

Cut up the onion into rings and sauté on low heat until nice and canalized using some olive oil or butter in your pan. Let the onions cool completely and chop into smaller pieces before using in the dough.

Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and 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 (cut into about 7-8 pieces), and olive oil and mix on low for a minute.   Mix for a total of 13 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 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.

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 cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.RollsonSheetbeforeoven

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, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next 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 until the crust is nice and brown.

Take the rolls out of the oven when done and let them 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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Mookie and Lucy Waiting for the Rolls to Bake

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