Tag Archives: high gluten flour

Spelt-Rye-WW Sourdough

29 Oct

dsc_0044    This is another version of the Pain au levain I made a few weeks ago but I changed up the flours using some spelt and high gluten flour.  I made 1 batard with about half of the dough and 2 baguettes with the remainder.

I didn’t include any photos of the baguettes this time since they are still a work in progress and even though it’s almost Halloween I didn’t want to scare everyone.  The crumb and taste was perfect but my scoring and the color was not pretty.

The batard came out great with a nice crumb for sandwiches and toast.  You can taste the nutty addition of the spelt flour in the final bread and it really added a nice additional layer of flavor.

spelt-rye-ww-sour-dough-weights

spelt-rye-ww-sour-dough

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,  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 or longer.  I actually left it for around 2.5 hours.  Next add the salt, starter (cut into about 7-8 pieces), 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.

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Butternut Squash Spelt WW Bread

21 Oct

dsc_0108I had never used squash in my bread baking before and didn’t know how it would effect the end result.  I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.

I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added.  The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread.  I brought one of the loaves into my office today and everyone told me they loved it.

This is one that is worth trying for sure.

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Formula

spelt-whole-wheat-with-butternut-squash

spelt-whole-wheat-with-butternut-squash-weights

Download the BreadStorm File Here.

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Levain Directions Build 1

Mix the Levain ingredients together for build 1 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.

Levain Directions Build 2

Add the remaining flour and water and mix until incorporated.  Let it sit at room temperature until doubled.  Use in the main dough right away or refrigerate overnight.

 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 1-2 hours.  Next add the salt, starter (cut into about 7-8 pieces), squash (mashed up) and maple syrup 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 1.5 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.

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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.

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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.

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

 

Plants-boat

Succulents out for a boat ride!

 

 

Sprouted Durum – Whole Wheat Pecan Potato Bread

31 May

Angled          I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

The water content listed on the formula below does not include the water content from the potatoes which are 81% water so the actual hydration of the dough is around 86%.  Since the freshly milled flours are very thirsty the dough was very manageable.

The final bread came out amazing with a nice moist and open crumb perfect for toasting, grilling and just about anything you can do with bread!  I highly recommend you try this one if you get a chance and feel free to substitute your favorite nut.

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Peony

First Peony Flower of the Season

Formula

Sprouted Durum- Whole Wheat Pecan Potato Bread  (%)

Sprouted Durum- Whole Wheat Pecan Potato Bread  (weights)

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.

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), walnut oil (or olive oil) and mashed potatoes, and mix on low for 5 minutes.  Lastly add the pecans and mix for about 1 minute until they are incorporated thoroughly.  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 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 2 hours before eating.

Main

Crumb

Tradescantia

Spider Worts

 

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TurtlePot

Sourdough Bialys

17 Oct

Main1    This recipe is adapted from the book “Inside the Jewish Bakery” by Stanley Ginsberg and Norman Berg.  The original recipe is a straight dough made with yeast and I changed it up to use a white sourdough starter.

Bialys are mainly a New York kind of thing, and if you have never had one you owe it to yourself to bake some and you will never look back.

Most of the breads I bake need to rest 1 to 2 hours before eating, but with these you can feel free to slather on some butter or cream cheese when they just come out of the oven.

I am able to buy these from the local bagel stores on Long Island and I’m happy to say my version is just as good if not better using the SD starter.

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Sourdough Bialys (%)

Sourdough Bialys (weights)

Download BreadStorm .bun file here.

 

Levain Directions

Step 1

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.

Onion Poppy Seed Filling

45 grams Dehydrated Onions

340 grams Boiling Water

14 grams Vegetable Oil

10 grams Black Poppy Seeds

4 grams (1/4 tsp.) Sea Salt

Add the boiling water to the onions and stir and let them sit for around 30 minutes or longer.  Next strain them out and spread them on a piece of paper towel.  Wring out as much water as you can.

Mix the onions with the remaining ingredients and refrigerate until ready to use.

 Main Dough Procedure

Mix the flours with the ice water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the starter and  salt and mix on low for 5 minutes and speed #2 for another 3 minutes.   You should end up with a cohesive dough that is slightly tacky but very 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.  Let the dough rise until it is doubled in size.  I used my proofer and it took around 5 hours.  (Note: I did not make a fresh starter but used part of my mother starter I had refreshed a few days before which is why it probably took so long.)

When the dough is ready, divide into 12 pieces that are 85 grams each and shape them into round rolls shapes.  Let them rest on a parchment covered baking sheet and cover with sprayed plastic wrap or a moist lint free towel(s).  Let the shaped dough proof until they are doubled in size and the poke test leaves a nice indent.  You almost want them to over-proof otherwise they will puff up too much which you don’t want.

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.

Once they are proofed sufficiently take each ball in your hand and place your two thumbs in the middle and stretch the dough so the center is paper thin and the outside has a nice thick rim.  It’s almost like making a mini pizza.

Shaped

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Next, place a teaspoon of the onion filling in the middle of each shaped bialy and place in your oven.   Place the cup of boiling water into the oven and bake for 15-20 minutes until the bialys are nice and brown.

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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Chipotle Cheddar Roasted Corn Multi-grain

5 Jan

Mian  This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours.  The hard red wheat and hard white wheat were fresh milled.

I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough.  I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.

I thought some chipotle cheddar cheese would compliment the corn and the combination of flours and to be honest I love cheese so it couldn’t possibly hurt it.

Since I used some low gluten ingredients I decided to use some high gluten flour from KAF known as Sir Lancelot to compensate.

I have to say I was not sure how this one would come out, but it honestly couldn’t taste any better.  The spicy cheese along with the whole wheat flours and pecan meal make this one good enough to eat by itself without any butter, oil or anything.  I wouldn’t change anything on this.  The only downside is I need to lose some weight and it’s going to be hard not to eat the whole loaf by myself!

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Formula

ChipolteCheddarRoastedCorn

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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 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),  and honey and mix on low for 5 minutes.  Next add the corn and cheese and mix on low for 1 minute to make sure they are incorporated and then 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.  I made 1 large miche.   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.

DoughRisen

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.

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 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.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

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CosmobucketSmall

Cosmo decided the doggie toy basket makes a good bed….

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Italian Sourdough with Bacon

8 Dec

FinalItalianBreadI wanted to make a bread to bring into my new office and my wife had just cooked some bacon for our grilled cheese with bacon sandwiches so naturally I needed to use the left-overs in a bread.  I started out with the Italian Country Bread from Peter Reinhart’s BBA book and changed most of the ingredients while adding a few additional as well.

I used my AP starter instead of a biga and I added some maple syrup instead of sugar.  The combination of flours I used along with some cracked wheat and wheat germ turned this into a great rustic bread with a nice chewy crust and open crumb.

My only regret is I didn’t double the recipe so I had an extra loaf for myself.  The new office crowd devoured it and commented that I was welcome to bring in additional bread whenever I visited.

Ingredients

453 grams 65% Hydration Starter Refreshed

84 grams First Clear Flour

84 grams Sir Lancelot High Gluten Flour (KAF)

84 grams Durum Flour

28 grams European Style Flour (KAF)

28 grams Potato Flour

24 grams Wheat Germ

16 grams Cracked Wheat

18 grams Olive Oil

18 grams Maple Syrup

226 grams Water at room temperature

11 grams Sea Salt or Table Salt

36 grams Chopped Cooked Bacon (feel free to add more if desired)

Directions

Using your stand mixer or by hand, mix the flours and cracked wheat and wheat germ together with the water and maple syrup for 1 minute just until it starts to come together.  Let the dough autolyse for 20 minutes to an hour.  This will let the flour absorb the water.

Next, add the starter by breaking it up into pieces and mix along with the salt for 3 minutes.  After 3 minutes add the bacon to incorporate it into the dough and mix for 1 more minute.  You should end up with a slightly sticky ball of dough that has started to become smooth.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 2 hours and then put it in your refrigerator overnight or up to 2 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.Scored

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack for at least 2 hours and enjoy!

MookiePaws

I think I have a ghost in my house…or a hungry cat!

Crumb

Crust and Crumb came out very tasty

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Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes