Tag Archives: fresh milled rye flour

Ricotta Rye with Corn Flour Sourdough

19 Aug

I haven’t made a rye bread in a while and I wanted to a nice moist one that would be good for sandwiches.  The addition of the ricotta cheese and mashed potatoes made for a super moist crumb and the corn flour added a very interesting flavor profile.

I was very happy with the flavor on this one and love the moist crumb.  The onions always go well with rye of course.

I did two siftings of the freshly ground rye which was ground using my MockMill attachment for the KitchenAid mixer which really made for a light crumb coming in at over 52% rye.  All in all this one is a keeper and worth trying.

Formula

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.

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

 Main Dough Procedure

If you are using dehydrated onions, let them hydrate in the water before proceeding to the next step. If you are using cooked or fresh onions, you can add them during the last minute of mixing.

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 1 hour.  Next add the salt, honey, starter (cut into about 7-8 pieces), ricotta cheese and potatoes 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.  (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 450 degrees.  Bake for 25-35 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.

I’ve included some late summer garden photos for those of you who are interested.

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Rye Cream Cheese Sourdough Rolls

20 Jul

    |Th

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-Durum-Roasted Potato SD English Muffins

11 Mar

I love making and eating English Muffins.  They are so versatile and freeze well.  I usually keep 4-5 out and freeze the rest and toast them as needed.

This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.

I was very happy with the final result.  They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn’t hurt.

The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).

FORMULA

You can download the BreadStorm formula here:

Directions

Mix flour, starter, water, onions and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 10-12 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

 

Multi-grain Cream Cheese Onion Bread

16 Jan

Main  This is a healthy and tasty loaf.  The cream cheese really created a moist semi-open crumb.

I had just returned from a business trip in Vegas so I used my newly refreshed AP mother starter for this one and decided to add some dehydrated onions for some extra flavor.

I brought one loaf into work and it didn’t last too long so I guess it was pretty good :).

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Formula

Multi-grain Cream Cheese Bread (weights)

Multi-grain Cream Cheese Bread (%)

Download the BreadStorm formula here.

closeup1

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, barley flakes and 350 grams of the 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.  While the flour is hydrating, mix the dehydrated onions if using with the balance of the water and set aside.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), cream cheese and walnut 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 shape as desired.  Place shaped dough into your proofing baskets and cover with a moist tea towel or plastic wrap.  Either place in your proofer for around 1 hour or leave at room temperature for around 1.5 to 2 hours.  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.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes to 45 minutes until internal temperature reaches 200 degree to 210 degrees F.

Take the breads out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

crumb

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.

plantscar

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.

Crumb

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

 

Plants-boat

Succulents out for a boat ride!