Tag Archives: fresh milled whole durum

Spelt-Durum Whole Wheat with Smoked Sesame Seeds

7 Aug

DSC_0045

IMG_3292

My Lexi

IMG_2244

In honor of National Mutt day I baked this mixed grain bread using freshly milled whole wheat, spelt and durum flours using my Mock Mill.  I also added some smoked sesame seeds to the dough itself for a little extra texture.

I used a dog shaped cookie cutter to give it the “Max and Lexi” seal of approval but in hindsight I should have used an egg wash and filled it in with some seeds to really make it stand out.

DSC_0053

Formula

Spelt Durum Whole Wheat Bread (%)

Spelt Durum Whole Wheat Bread (weights)

 

Download the BreadStorm File Here.

The final dough was very tasty with the freshly ground flours but the crumb was a bit tight for an 87% hydration dough.

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

Mix the flours,  and 400 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 60 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, sesame seeds and balance of the water, 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 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.

 

DSC_0059

DSC_0067

 

Advertisements

San Joaquin Inspired Onion Sourdough Batard

23 Oct

Main  I’ve been meaning to make a version of Dave Snyder’s famous San Joaquin bread.  I baked some baguettes last week using the modified formula below but without the onions and they tasted great.  For this bake I decided to add some grilled onions and shape some batards.

I used KAF French style flour in place of the AP flour in the original formula and increased the amount of rye and whole wheat also using fresh milled rye and fresh milled sprouted whole wheat.  I added some fresh milled Durum flour as well.

I used my standard 66% AP starter and added some extra water to compensate for the original formula using a 100% starter as the seed starter.

I have to say this bread is about as good as it gets.  The crumb was nice and moist and open and the onion flavor along with the mix of whole grains was amazing.

closeup2

Formula

San Joaquin Inspired Onion Sourdough Batard (%)

San Joaquin Inspired Onion Sourdough Batard (weights)

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

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

Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)

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 onions and mix to incorporate for 3 minutes.  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, then a stretch and fold on the board after 2.5 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.

CrumbCloseup