Tag Archives: fresh milled whole wheat flour

Egg Multi-grain Rolls II

8 Jun

     I made these last week  to eat with burgers and sandwiches.  It’s an updated version of a formula I made a while ago.

I changed the original formula by swapping out the rye flour with freshly ground spelt, used First Clear instead of Bread Flour and upped the water content.  I also switched the olive oil with honey.

Right before baking I grated some fresh cheddar cheese on-top to give it an extra flavor kick.

The end result was a flavorful roll perfect for burgers or just about anything.

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

About 10 minutes before you are ready to mix the flours and water, add the dehydrated onions to the water to re-hydrate them.

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.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), eggs and honey 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 1.5 to 2 hours.  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.

Right before you are ready to put them in the oven, grate some cheese or use an egg wash and add your toppings.  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 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.

 

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Maple Yogurt Multi-grain Rolls

15 Apr

   Spring is finally here so it was time to make some rolls to use for grilled burgers.  I used a mix of fresh milled spelt and whole wheat along with some KAF bread flour.

I wanted to see if I could get some maple flavor in these so I added a dark 100% maple syrup in the levain and in the main dough.  Well, that achieved nothing except making the levain triple in size from the natural sugars in the syrup.  It did add a nice sweetness to the rolls but not enough to be over the top.

The Greek Yogurt and eggs along with the rolled oats made these rolls nice and moist and tasty.  They worked perfectly as hamburger buns and also tasted great with the grilled lemon chicken and fresh mozzarella I had for dinner last night.

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, yogurt, rolled oats 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.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), and maple syrup 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.

Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings.  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 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.

No Oven–Spelt Kamut Cream Cheese Onion Bread

20 Dec

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Note to self:  Don’t bake bread in your Weber Charcoal Grill when it’s 25 degrees outside!

In any case, I just couldn’t wait any longer to join the fun and bake my “NO OVEN” challenge bread.  Of course over this past weekend it was raining and snowing so I had to wait until Monday.  I was working from home for the day prepping for my colonoscopy the next day.  Well, it’s so much fun not being able to eat anything except broth and Jello for a day and a half, especially when ones wife has baked 500 Christmas cookies.  The smell of the baked/smoked bread was almost enough to drive me over the edge :0.

I used my Weber charcoal grill and added some Hickory wood chunks to get a nice smokey flavor and it really came through.  I set the 2 charcoal baskets on each side of the kettle so I could bake the bread on indirect heat.  The only issue I had was the parchment paper caught fire from the wood chunks flaming more than anticipated and burned the bottom of the loaves slightly.

I used an aluminum pan on the bottom of the grill and dumped in 1 1/2 cups of hot water to generate some steam.  I think in hindsight it could have used more steam and it would have helped if it wasn’t so cold outside since I was only able to get the grill up to 425 degrees briefly.  Usually I can easily get it to over 500 degrees.

All in all, when I was finally able to try a piece this afternoon after my procedure, the taste was amazing.  The smokey flavor is incredible and even the slightly charred bottom is not bad :).  The onion really shines in this one and the cream cheese really created a soft moist crumb.

The crumb could have been more open but I think my timing was off a little since I was working while trying to bake this as well and probably should have gotten it in the barbecue earlier.

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spelt-kamut-onion-cream-cheese-bread-weights

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Download the BreadStorm File Here.

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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.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  cracked wheat,  and 400 grams of the Ale 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 or longer.  I actually left it for around 2.5 hours.  Next add the salt, starter (cut into about 7-8 pieces), honey, cream cheese and balance of the Ale, and mix on low for 5 minutes.  Add the caramelized onions and mix until incorporated.  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.

As I mentioned above I used my Weber charcoal kettle grill but you can also bake in your oven as well.

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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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Multi-grain Egg Rolls

4 Jul

DSC_0048 The last batch of rolls I made were very rich so I wanted to make something a bit more lean this time.  I omitted the cream cheese and changed up some of the flours and used whole eggs and olive oil in place of the cream cheese and butter.

They came out very tasty and while not as rich and buttery as the last batch, they still make great burger buns and sandwich rolls as well.

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Formula

Egg Multigrain Rolls (%)

Egg Multigrain Rolls (weights)

Download the BreadStorm formula here.

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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

About 10 minutes before you are ready to mix the flours and water, add the dehydrated shallots (onions work just as well) to the water to re-hydrate them.

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.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), eggs 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 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.

Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings.  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 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.

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Cream Cheese Sourdough Hamburger-Hot Dog Rolls

18 Jun

DSC_0032 It finally feels like summer here on Long Island, so that means it’s time to fire up the Barbecue and throw on some hamburgers and hot dogs.  I whipped up a version of a yeasted bun I’ve made many times and changed it over to use a SD starter and made a few other flour swaps as well.

These ended up great and were nice and tasty and soft but not too soft to hold up to a grilled burger and hot dog.

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Formula

Cream Cheese Sourdough Hamburger-Hot Dog Rolls (%)

Cream Cheese Sourdough Hamburger-Hot Dog Rolls (weights)

 

Download the BreadStorm formula here.

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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 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.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), cream cheese and softened butter 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 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.

Right before you are ready to put them in the oven, apply an egg wash if desired and sprinkle on your toppings.  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 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 if you can resist, or slather on some butter and nobody will know!

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Here are some more photos from my garden for those of you who are interested.

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San Joaquin Inspired Pecan Meal Sourdough Batard

18 Jan

Main    This is similar to a bake I did a little while ago but I changed things up a little.  I used a much higher % of freshly milled whole wheat flour and a little less whole rye.  I also used some pecan meal and cracked wheat and eliminated the onions.

I am not sure how much the pecan flavor really comes through but you can definitely taste some nuttiness for sure and it gave the crumb an interesting purple haze color similar to when adding walnuts.

This one did turn out very nice with a fairly open crumb and thin crust typical to this style of bread.  The whole grain flours also shine nicely in this mix.  It passes the “You can eat it with some butter or cheese only test” and make a meal of it :).

I made batards but you can easily make baguettes or other shapes as desired.

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Formula

San Joaquin Inspired  Sourdough Batard w_Pecan Meal (weights)

San Joaquin Inspired  Sourdough Batard w_Pecan Meal (%)

Download the BreadStorm File Here.

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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 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

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 pecan meal and mix to incorporate for 5 minutes on low if using a mixer.  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 455 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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