Tag Archives: milk

Potato Rye Date Porridge Bread

23 May

It’s been a while since I baked a porridge bread so it was time to get to it.  I wanted to add a little sweetness of dates into the porridge and of course some roasted smashed skin on potatoes didn’t hurt the crazy moist and soft crumb.  I had some left-over grilled onions so in that went as well.  The dates and onions both dissolved into the final dough but you could certainly taste their contribution in the final bake.

This one makes great grilled bread and is fantastic with some butter or cheese.

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

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, potatoes, onions 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.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 to 1.5 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 540 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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Rye Onion Porridge YW SD Combo

17 Mar

Onions and rye go together like hot fudge and ice cream.  I haven’t made a good rye bread in a while so today’s bake was all about creating a flavorful onion rye with a moist open crumb.  I wanted to use my new Yeast Water in this bake but didn’t want to only rely on it to leaven the bread so I mixed up a simple AP starter with some spelt bran and added the YW as part of the liquid in the main dough.

The porridge was a combo of rolled oats and rye chops (chopped rye berries) and milk to add some extra creaminess.

I milled the rye flour using my MockMill 200 and sifted out the germ and bran.  I tried something different this time and added about 55 grams of the germ/bran to some of the water from the main dough and let it soften at the same time as the main dough flours were autolysing with the YW and water.  Usually I add it to the main dough after mixing for about 5 minutes.  I’m not sure if this really made a difference, but the combination of the YW and high hydration really gave me a moist and open crumb which tastes amazing (if I do say so myself !).

 

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Caramelized Onions

Cut onion into thin rings and cook on low heat in a saute pan with some olive oil for around 30-45 minutes until the onions are nice and brown and full of sweetness.  I added a little balsamic vinegar at the end to make them even sweeter.

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.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about an hour.  Next add the levain, cooled porridge, Yeast Water and salt and mix on low for 5 minutes.  Now add the caramelized onions and mix on low for another minute until they are 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.  (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 hour.  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 520 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.

Porridge Cream Cheese Rolls

20 Feb

   I needed some rolls to eat with all the food we’ve been cooking with our Instant Pot and figured I would make a version of one of my favorites.  Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.

These came out great with a nice soft flavorful crumb.  I used some white and black poppy seeds to top some of the rolls and also used some powdered cheese and some garlic spice mix for some of the others.  I used some scissor cuts on some of the rolls just to make them pretty.

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 along with the maple syrup 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, cream cheese, honey and salt and mix on low for 5 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.  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 into rolls around 125 – 135 grams each.  Place on a baking sheet with parchment paper and place a moist lint free towel on top or use plastic wrap sprayed with cooking spray.

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 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, 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 435 degrees.  Bake for 35 minutes until the rolls are nice and brown.

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

 

 

Durum Ricotta Porridge Bread

11 Dec

   Coming in at 65% fresh milled high extraction Durum flour, this one is bursting with flavor.  The addition of the porridge and ricotta cheese takes it over the top.

This is the perfect bread for some home made tomato “gravy” and or grilled with some good olive oil and melted cheese.

Here are the Zip files for the above BreadStorm files.

You can’t see me! I’m invisible :0…say’s Cosmo…A.K.A. Panda Bear.

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, olive oil, ricotta cheese and salt and mix on low for 6 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.  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.

Cherry Cranberry Pecan Porridge Cream Cheese Rolls

3 Dec

These rolls were baked for Thanksgiving dinner at my Brother in law’s in North Carolina.  We made our usual pilgrimage down south and as usual I volunteered to make some rolls for dinner.

I actually made 2 batches from the same main dough.  One batch had the cherries, cranberries and pecans and the other was plain with some melted cheddar grated on top and toasted dried onions.  The formula below includes only enough cherries, cranberries and pecans for half the dough so if you want to use it for the entire batch, simply double the amount.

These came out nice and soft and super tasty and went over very well with the hungry family.

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.    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

Add the dried cherries and cranberries to the water and let it hydrate for about 30 minutes.  Strain the add-ins and set aside and use water for main dough.  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, cream cheese and salt and mix on low for 5 minutes.  Add the pecans, cherries and cranberries and mix until incorporated or you can add it by hand during the stretch and folds.  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 divide into pieces approximately 110-130 grams depending on how big you want them.  Shape into rolls and place on parchment lined cookie sheets or jelly pans.  Cover with a damp tea towel or plastic wrap sprayed with oil and let them rise until they are 1/3 to doubled in size.

Around 45 minutes before ready to bake, pre-heat your oven to 450 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 a simple egg wash and for the batch with the cheese and onions add after applying the egg wash.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 425 degrees.  Bake for 25-30 minutes until the rolls are nice and brown.

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.

 

 

 

Pecan Cherry Cranberry Porridge Bread

29 Sep

  This is one of my favorite breads I’ve made to date.  I love porridge breads and the combination of pecans, cherries and cranberries really just made this one hard to resist.  I brought one loaf into work and wished I had saved it for myself :).

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.   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 except for the cranberries, in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk along with the cranberries 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

First add the cranberries and dried cherries to the water and let them soften for about 30 minutes or longer.

Next, mix the flours  and the water for about 1 minute (reserve the cherries and cranberries for later).  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, olive oil and salt and mix on low for 5 minutes.  Now add the pecans and re-hydrated cherries and cranberries and mix on low for another minute until they are 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.  (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 hour.  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.

 

Chocolate Cottage Cheese Tangzhong 00 Sourdough

4 Apr

I promised my wife last month that I would make her a version of a chocolate bread she saw posted from a bakery on-line.  I finally had a chance to bake my version.  I wanted to make a soft moist bread with plenty of flavor and several different types of chocolate.

I chose a version of a Tangzhong bread I’ve made in the past and used cottage cheese instead of ricotta and milk instead of buttermilk.

This ended up being a very wet dough but it created a wonderful open and moist crumb chock full of chocolate goodness.  The dough was perfectly developed and sprung up wonderfully high in the oven when baked.

Here are the Zip files for the above BreadStorm files.

 

 

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions  (Using AP Starter at 66% Hydration for Seed)

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 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong, milk 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 one hour or longer.  Next add the salt, butter, egg, oil, cheese and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 6 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 2 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.  On the last stretch and fold, gently add the chocolate a little at a time and fold it into the dough until fully incorporated.  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 1/2 hour.  Remove the dough and cut into 2 equal size pieces and form into  loose rounds.  Let it sit covered for around 15-30 minutes.  Do your final shaping and place into your baskets or couche.   Let the dough proof in your proofer set at 78 degrees for 1.5 hours or on your counter for 1.5 – 2 hours until the dough has risen about 50%.  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.

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 until the crust is nice and brown.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist before digging in.  This is a good bread to eat warm with the chocolate still melting.