Tag Archives: flavorful combination

Max’s 100% Triple Levain Bread with Onions

3 Aug

FinishedGroup           It’s been a few weeks since my last post.  I’ve been very busy, traveling to Costa Rica on vacation which was amazing and upon my return we added another family member to our pack.  I am happy to introduce Max who is our new 9 month mixed breed puppy.

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We had a great time in Costa Rica trekking through the rain forest and hanging out in the pool and in the ocean.  It’s a beautiful country and worth visiting if you get the chance. 
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Rain Forest in Costa Rica

To welcome Max into our lives I decided to name my latest experiment in his honor.  I have been wanting to try making a sourdough where all the flour comes from the levain so I decided to build 3 different starters and incorporate all of the flour and most of the water for the dough as part of the preferment’s.I used mostly whole grain type flours and tried using a combination I though would create a nice nutty flavor.  I also couldn’t help but add some barbecued onions in the mix since I love the flavor of onions in bread.

I let the dough over-proof slightly before placing the loaves in the oven which lead to a more flat loaf than I wanted, but the taste was fantastic with a nice moist open crumb full of flavor and more than enough sour to go around.

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Directions

 Starters

Mix ingredients in a bowl for each starter 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.  (I used my proofing box set at 83 degrees and the starter were ready to use after about 5 hours.)

 Main Dough

Mix the starter together in your bowl along with the salt, oil and water for 2 minutes.  Next mix the onions in and mix for another 4-5 minutes.  Place the dough in a lightly oiled bowl and cover.  Let it sit at room temperature or in my case at 80 degrees in my proofer for 1.5 to 2 hours.  Do a total of 3 stretch and folds or more if you like until the dough starts to come together and develop sufficient gluten strength.

Next place it in your bowl covered in your refrigerator over night for at least 12 hours.  Since this dough has so much levain you don’t want to keep it in the refrigerator too long so I suggest no more than 12 hours.

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The next day, take the bowl out of your refrigerator and let it come to room temperature for around 1.5 to 2 hours.  Form the dough into loaves or your preferred shape and let it rise for about 1.5 hours or more depending on your ambient temperature.

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When the dough is ready to bake, 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 loaves are 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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Max’s Fortress of Solitude

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Amazing Pool at Westin Resort

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Swim-up Bar at Resort….Life is Good!

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Costa Rican Lake Leading up to Volcano

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It’s Nice Being Green

 
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Grilled Plantain Sourdough

26 Jun

Final1  A couple of nights ago I grilled some ripe plantains brushed with some olive oil and sprinkled with some cinnamon sugar.  As you can imagine it tasted amazing and I could have eaten the whole thing all by itself.  Luckily I managed a small amount of self-control and saved enough to use in a bread.

I have made a plantain bread in the past, but this time I used a completely different flour mix and ingredient list and I have to say it couldn’t have come out any better.

I used the 36 hour technique which I recently posted about last week and it delivered again with a moist, open crumb and crusty crust.  I added some Greek Yogurt which really upped the hydration although it is not indicated as such in my formula below.  This dough was very wet and was not easy to handle when shaping.  To make matters worse, I baked this today while working and forgot to add extra flour to my bakers linen and ended up with some stickiness issues.  I should know better, but in the end the bread came out great anyway.

I also used some walnut oil to add a hint of nuttiness to the final bread.

I hope you give this one a try and I am sure you will love it.

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Directions

 Starter

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.

 Main Dough

Mix the flours, yogurt and buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the plantains and mix for another minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, oil and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  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.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before. (I used my proofer set at 83 degrees for 2 hours).

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Next, shape as desired.  I made 2 loaves and placed them on my bakers linen.

Let it sit at room temperature for 1.5 to 2 hours.

When the dough is ready to bake, score as desired and prepare your oven for baking with steam.

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 loaves are 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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Raspberry Sea Dog Grana Padano Cheese Bread

20 Jun

Closeup1Cheese….the next best thing to bread.

What is a Sea Dog you ask?  It’s man’s best friend wrapped up into a bottle of ale.  This particular beer is actually from Main, although when I bought it at the northern end of Long Island I thought it was a local brew.  Nevertheless, it sounded like a good fit for this bake which used the 36 hour sour dough technique I’ve gotten great results from in the past.Seadog

I made a starter using my trusty AP starter mixed up with some Rye, French Style flour, Spelt and First Clear flour.

The flours for the main dough were mixed at the same time so they could absorb all that salty cheese and beer goodness.  I used mostly the same flours as the starter but added some potato flour as well.CheeseFinal

The next day when I mixed the dough together I added some salt, olive oil with garlic and herbs and the extra water.

The final bread came out as good as I could have hoped with a nice open and moist crumb.  You can really taste the cheese along with the flavorful combination of flours.

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Directions

 Starter

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.

 Main Dough

Mix the flours, 63 grams of water and the beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Next add the cheese and mix for another minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, rest of the water (52 grams) and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  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.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before. (I used my proofer set at 83 degrees for 2 hours).

Next, shape as desired.  I made 2 loaves and placed them into my bannetons.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.

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

When the dough is ready to bake, score as desired and prepare your oven for baking with steam.

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This dough is very wet so the loaves flattened out a bit when I took them out of the bannetons but they had excellent lift in the oven.

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 loaves are 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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