Tag Archives: french style flour

Rye Cream Cheese Sourdough Rolls

20 Jul

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This is a new version of an older formula using a starter instead of yeast.  I also removed the honey that was in the original and used fresh milled rye flour.

I added some crushed caraway seeds that I pulsed in my coffee grinder for some added flavor.

I was very happy with how these came out.  The rolls were very flavorful and the crumb nice and open and moist from the cream cheese and butter.  You don’t miss the extra sweetness from the honey at all.  They made great steak sandwich rolls and also are terrific with some simple butter.

Formula

Download the BreadStorm formula here.

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 at least one hour.  Next, add the salt, starter (cut into about 7-8 pieces), cream cheese, softened butter and crushed caraway seeds and mix on low for 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 hour.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.

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.

After you place the rolls in the oven and add your steam lower the temperature to 445 F.   Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Here are some more photos from our garden.  I almost passed out taking the photos in the 95 degree heat with 100% humidity.

Rye Greek Yogurt Porridge Beer Bread

12 Jul

 

I love porridge breads.  They are so moist and flavorful I never tire of making or eating them.

I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge.  I think it just added an extra layer of flavor and was worth trying.

I also used beer as part of the liquid in the main dough.  This one was extra hydrated and was a little challenging to shape the next day.  Next time I would shape it right out of the refrigerator instead of letting it sit out for an hour.

The final bread tasted and smelled fantastic.  It was extra moist and good enough to eat without anything on it.  The beer didn’t come through as much as I would have hoped since I didn’t use enough of it due to only having 1 left to use.  Next time I will use all beer instead of water.

I’ve included a bunch of photos from my garden which is in full bloom right now.  Hope you give this one a try and enjoy the flowers.

Download the BreadStorm file here.

 

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 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.  (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.

Pecan Grits Porridge Bread

15 Jun

        I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge.  I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and  oat bran.  For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.

I was very pleased with the nutty flavor of this one.  The crumb was super moist and I really enjoyed eating slices of this with mashed avocado for breakfast and grilled with some olive oil and freshly grated cheese for an accompaniment with grilled chicken.

The Echinacea are starting to bloom. We planted another 5-6 new varieties this year which are hopefully going to be stunning.

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 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.  (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.

 

Durum Potato Porridge Bread for my Doggies

14 May

      This was my first bake after being back from a long 2 week business trip to Asia.  Being away is hard on my wife but my dogs really get upset when I don’t come home at the end of the day :(.  With that said, I made this one in Lexi and Max’s honor.  A nice porridge bread made with fresh milled durum flour and KAF French style flour.  The potatoes really made this one nice and soft and extra moist and the Greek Yogurt didn’t hurt either.

All in all this one came out very tasty with a nice open and moist crumb.

Max was digging a hole to “China” to try and find me!

Lexi puppy looking pretty 🙂

Can you see the puppy and the bone?

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.  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, potatoes, yogurt and the water (I used the water from cooking the potatoes), 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 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.  (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.

Pain au Levain Baguettes with WW Alfanso Style

8 Oct

dsc_0043It’s been a while since my last baguette bake and I’ve always admired the beauties coming out of fellow TFL baker Alfanso’s oven.

I decided to give his formula adapted from master baker Jeffrey Hamelman a go.  I only changed up a few things by using KAF French style flour instead of bread flour and I also used fresh whole wheat I milled myself.  The other things I changed were using a bulk ferment of the dough overnight in the refrigerator and also using my mixer on low for a nice 6 minute ride around the bowl.  I then did stretch and folds at 3 intervals over a 2 hour period before putting it in the refrigerator to sleep until the next evening.  I followed my normal procedure of letting the dough rest in my proofer set at 79 degrees for 1 hour.  I then pre-shaped into rounds, let them rest for 15 minutes, finished shaping and let them rest in a couche for about an hour before baking.

My shaping didn’t come out all that bad.  Could still use a bit of practice so I guess I need to make baguettes more often :0.

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The taste was fantastic with a nice sour tang and a nutty flavor from the whole wheat and small percentage of rye.  I couldn’t be more happy with the crumb on this one as it was as open as you can ask for without going overboard.

I will definitely be making this one again and probably changing up some of the flour combinations in the future as well.

Thanks Alfanso for your inspiration and advice.

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San Joaquin Inspired Cherry with Maple Smoked Cheddar Cheese

4 Sep

DSC_0044        Based on one of the most popular formulas over at The Fresh Loaf.com this one includes dried cherries and a maple smoked cheddar cheese I picked up on my last trip to Vermont while visiting King Arthur Flour to stock up.

I used about half freshly milled whole wheat along with KAF French style flour and a little bit of fresh milled rye.

The end result was a tasty bread but I was disappointed in the crumb as it was a little too tight.  I think I would up the water content even more to compensate for the large portion of freshly ground whole wheat next time.

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Formula

San Joaquin Inspired  Sourdough Batard w_Cherries and Smoked Cheddar (%)

San Joaquin Inspired  Sourdough Batard w_Cherries and Smoked Cheddar (weights)

Download the BreadStorm File Here.

 

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 8-12 hours or until the starter is nice and bubbly.

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

 Main Dough Procedure

Add the dried cherries to the water that will be used for the final dough and let it reconstitute for about 10 minutes.

Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.

Add the salt and  and mix to incorporate for 4 minutes on low if using a mixer.  Next add the cheese cut into 1/2″ cubes and mix until incorporated for about a minute.  Transfer to a clean, lightly oiled bowl and cover tightly.

Bulk ferment for 3 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours. The dough should have expanded by about 50% and be full of small bubbles.

Refrigerate the dough for 18-24 hours.

Take the dough out of the refrigerator and transfer it to a lightly floured board.

Divide the dough into 2 equal pieces and pre-shape as a round.  Cover the dough and allow to rest for 60 minutes.

Shape as batards and proof for 45 minutes, covered.

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 1 hour before eating.

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Potato & Polenta Porridge Hard Cider Bread

10 Jul

DSC_0044      This was an interesting experimental bread.  I decided to use a potato cut up into little pieces along with the polenta in the actual porridge.  I wanted to have actual pieces of potato in the bread and it worked like a charm.  It was especially interesting on the crust of the bread where the potatoes that were sticking out got nice and crisp like potato sticks.

I used a bottle of hard apple cider in the main dough hoping it would give a nice tart apple flavor but you don’t really taste it very much so water will work just as well.

The final addition of shaved Parmesan cheese to the porridge tasted great.  I was very happy with the usual moist and semi open crumb and have to say this was one tasty bread perfect for sandwiches, grilled bread or eating all by itself with a smear of butter.

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Potato & Polenta Porridge Hard Cider Bread (%)

Potato & Polenta Porridge Hard Cider Bread (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 hard cider called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cider is absorbed.  Add the remainder of the cider and keep stirring until you have a nice creamy and soft porridge.  You want to make sure the potatoes are nice and soft.When you think it is almost done, add in the cheese and stir until incorporated.   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  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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