Tag Archives: first clear

Apple Cider Rye Potato Bread

30 Dec

I’ve made bread with cider before and always like the sweet flavor it imparts.  I decided to add some roasted white sweet potato to this one and it really helped create a super moist crumb.  I was actually pleasantly surprised at how moist this crumb turned out.  The flavor was fantastic and this bread is the perfect sandwich bread for some pastrami or any deli meat.

Please note, white sweet potato is not as sweet as the orange type and the water content is less so if you use them instead, you need to adjust your hydration accordingly.

HAPPY NEW YEAR from Max and Lexi!

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.

 Main Dough Procedure

Mix the flours  and the cider for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, sweet potatoes, olive oil and salt and mix on low for 5 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 525 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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Sourdough Spelt Bialys with Caramelized Onions

3 Sep

  It’s been too long since I made some bialys.  Bialys seem to be the forgotten stepchild of bagels it seems :).  My original formula and procedure is here.

I decided to use around 28% freshly milled and sifted spelt flour along with First Clear flour in this bake.  I also use freshly caramelized onions instead of dehydrated onions and added some balsamic vinegar to finish them off.  I under-estimated how much onions to sub for the dehydrated and did not have enough for all the biayls so I used some shredded cheese instead.  Not a bad replacement if you ask me.

I also bulk fermented the dough instead of shaping the bialys and then refrigerating them.  Other than that you can follow along with the original instructions.  For the dough I bulk fermented after 3 rounds of S & F’s every 25 minutes and let the dough sit out at 78 degrees for 1.5 hours total.  The next day I took the dough out and let it sit for around 1.5 hours at 78 degrees, shaped them into balls, let them proof for 1.5 hours, shaped per original recipe and baked.

The fresh caramelized onions really added a nice sweet flavor to these and were worth trying.

Download the Formula here.

Sprouted Rye with Onions & Beer

26 Feb

main  I made this loaf last week but didn’t have time to post it until now.  I made a similar bread over last summer which came out great and this version was even better.  The addition of the beer and rye chops really pushed this one over the top.  I also used some white rye flour which is traditional in this style of bread.  The caraway seeds were added to the main dough mix for added flavor.

The crumb was nice and moist and flavorful.  Just an ideal deli style bread better than anything you will ever buy from the super market bread aisle.

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Formula

Sprouted Rye Bread with Beer (%)

Sprouted Rye Bread with Beer (weights)

Download the BreadStorm File Here.

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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.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

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

 Main Dough Procedure

Rehydrate the onions in the water/beer mixture for a minute or two.  Next, mix the flours, rye chops, caraway seeds and water/onion mixture 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 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.

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Sprouted Jewish Rye with Onions

4 Sep

main   This recipe is adapted from one of my favorite Jewish Rye breads.  I recently finally had a chance to sprout some grains and mill them into sprouted flours.

I built a sprouted rye starter in two builds and used some First Clear and potato flour along with sprouted rye for the main dough.

Dried toasted  onions were re-hydrated in the water and added to main dough for that extra kick and everyone knows onions go great with rye.

The sprouted rye at 40+ percent really shines in this bread and made a real tasty deli rye perfect for pastrami or corned beef sandwiches.

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Formula

Sprouted Rye Bread (%)

Sprouted Rye Bread (weights)

Download the BreadStorm File Here.

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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.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

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

 Main Dough Procedure

Rehydrate the onions in the water for a minute or two.  Next, mix the flours and water/onion mixture 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 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.

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Flox

One of the last Flox left of the summer

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PurpleFlox

 

Multi-grain Rye Cream Cheese Rolls

21 Jun

Main    These rolls are healthy and tasty at the same time.  I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.

I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.

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Formula

Multi-grain Rye Cream Cheese Rolls (%)

Multi-grain Rye Cream Cheese Rolls (weights)

Download the BreadStorm formula here.

Lexi

Lexi trying to Photo-bomb my shot 🙂

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 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), cream 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.

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.

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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 or heavy cream or milk, brush each roll and sprinkle on your topping of choice (I used smoked sesame seeds, toasted onions and poppy seeds).  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.

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Nice soft semi-open crumb, perfect for sandwiches or a burger.

 

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Succulents out for a boat ride!

 

 

Potato-Caramelized Onion-Cheese-Barley Porridge Bread

23 Jul

main   This past weekend my wife and I visited one of our favorite supermarkets, Fairway Market which has a great selection of cheeses, fresh sour pickles, grains, meats etc.  I picked up some pearled barley and this great tasting cheddar like cheese called Double Gloucester which they were doing a free samplingI had some left-over mashed potatoes and caramelized onions, so naturally these needed to be incorporated into a bread.  Who doesn’t like potatoes, cheese and onions?

I wanted to incorporate some stiff egg whites to try and make the overall bread a little lighter with the onions and cheese but it didn’t really seem to make that much of a difference.

Since I’ve been experimenting a lot with the porridge method per Tartine 3 I figured why not use the barley as a porridge.  It didn’t quite get as creamy as the oats or the multi-grain mix I used last time but it still added a nice texture to the final bread.

The final dough did not expand quite as much as I would have liked in the oven but the results were tasty none the less.  The onions really come through with the cheese and this made some great grilled bread with my steak dinner last night.

Please note: The formula below includes the water content from the potatoes and egg whites. The actual water added to the main dough when mixing should be 85 grams.

Enjoy.

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Potato-Caramelized Onions-Cheese-Barley Porridge  (%)

Potato-Caramelized Onions-Cheese-Barley Porridge  (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

Oat Porridge Directions

Add about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water 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.

 For Egg Whites:
Separate eggs and beat until peaks are formed.

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 Main Dough Procedure

DAY 1
Mix flours and water for 1 minute.  Let sit for 20 – 60 minutes.

Fold in egg whites then add levain, cooled porridge, potatoes and salt and mix on low for 4 minutes.  Add onions and mix for 1 minute until incorporated and then add the cheese and mix for 1 additional minute.

In lightly oiled bowl or work surface S&F several times. Let rest for 10-15 minutes and S&F again. Repeat 1 x.  After a total of 2 hours refrigerate dough for 12 – 24 hours. (Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds).

DAY 2
Remove dough from refrigerator 1.5 to 2 hours before using.

Shape as desired. Proof for 1.5 – 2 hours (depending on room temperature) and will only rise about 1/3 it’s size at most.

Preheat oven to 550º F, including steam pan.

Score bread, and place in oven. After 5 minutes reduce temperature to 450ºF.  Bake for 35-50 minutes, until nicely browned (205ºF).

Cool on rack at least for 2 hours before eating.

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ConeflowerYellowPuff

 

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

Orange Shandy Durum Semolina Sourdough

25 Dec

MainShot    This is an adaptation of my regular Durum Semolina bread with the main difference being the addition of Orange Shandy beer for the water and some dried orange peel.  The beer has a slight orange flavor undertone so I thought adding it to this formula with some orange peel would create a nice flavor combination and I was not wrong.  You can taste the hints of the orange beer and orange peel but it’s not overpowering at all.  This bread is very tasty and is excellent for breakfast, lunch or dinner.OrangeShandy

The crumb is nice and open and the crust is not too thick, but just right for this style of bread.  If you love Durum breads than this one is for you.

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OrangeShandyDurumSD

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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.

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

 Main Dough Procedure

Mix the flours, and the 335 grams of the beer 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.  While that is resting add the orange peel to the 45 grams of water and let it soften up in the water.  I used dried orange peel so this is necessary.  Next add the salt, starter (cut into about 7-8 pieces), honey, and olive oil and mix on low for a minute.  Add the orange peel/water mixture and mix on low-speed for another 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.

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 using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Rising

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.

Scored

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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