Tag Archives: millet

Buttermilk Porridge Bread

13 Mar

MainNothing like the extra tang you get from using buttermilk along with a sourdough starter.  I wanted a nice wholesome moist bread so a porridge bread using KAF Six Grain Flakes which contains barley flakes, rolled oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa flakes was added to some roasted sunflower seeds along with the buttermilk to make the porridge.

A nice mix of flours including AP, whole freshly ground rye, potato flour and freshly ground whole wheat were used.

The final result was a wholesome, moist and tasty porridge bread with a distinct buttermilk flavor.

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Buttermilk Porridge Bread (%)

Buttermilk Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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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 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 buttermilk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the buttermilk is absorbed.  Add the remainder of the buttermilk 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, and salt and mix on low for 6 minutes.    You should end up with a cohesive dough that is slightly tacky but  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.

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French Style Asiago Caramelized Onions Porridge Bread

10 Sep

MainFinalIf you haven’t figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.

I wanted to caramelize some onions for pizza night so I used the left-overs in this concoction along with a healthy dose of shredded Asiago cheese.

The starter was made with my standard trusty AP stiff seed starter along with some French Style flour in 1 build this time since my mother starter was just refreshed.

I made one large Miche which ended up coming out as tasty as it gets.  A nice moist open crumb with the combination of mixed grains, cheese and onions really just make this a wonderful bread.  I highly recommend this one, but beware it is a bit sticky so you need to be used to handling wet doughs.

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French Style Asiago Porridge Bread (%)

French Style Asiago Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions Build 1 (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.

 

Oat 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 , wheat germ  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 and salt and mix on low for 5 minutes.  Next add the cheese and onions and mix for another minute.  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).  Note: this is a pretty wet dough so you may need to do a couple of additional stretch and folds.

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.  Since I made a large Miche I needed to lower the temperature to 425 F for the last 15 minutes to prevent the crust from burning.  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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This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Yeast Water-Sourdough Combo Multi-Grain Miche

28 Feb

FinishedLoafMy last bake was a lemon sourdough which ended up as food for the squirrels .  I decided to recover from that calamity by baking a good wholesome multi-grain bread.

I made a soaker with a bunch of different grains and let it sit for 24 hours in a bowl with hot water to soften it up.  The grains will soak up about 75% of the water which will end up making your dough very moist.

This bake came out excellent with a great dark and thick crust and open and moist crumb.Closeup

Soaker

45 grams Malted Rye Berries

80 grams Groats

75 grams Soft White Wheat

275 grams Boiling Hot Water

Mix water in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Starter Build 1

36 grams Seed (Mine is 65% AP Flour Starter)

114 grams European Style Flour (KAF)

45 grams Yeast Water

30 grams Water (85 – 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Starter Build 2

150 grams European Style Flour (KAF)

95 grams Yeast Water

Mix the Yeast Water and flour in with the starter from Build 1 for about 30 seconds to a minute until all the ingredients are incorporated.  Cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Main Dough

Ingredients

425 grams Starter from above (It’s possible you could have a little left over from above but I had exactly 425 grams)

100 grams White Rye Flour

100 grams Potato Flour (KAF)

300 grams European Style Flour (KAF)

All of the Soaker from above

325 grams Water (90 degrees F.)

16 grams Sea Salt (or table salt)

22 grams Honey

Procedure

Prepare the soaker 24 hours before you want to bake the bread.  When the soaker is ready, make sure to drain any of the water it has not soaked up.

Next mix the flours together with all the water except for 90 grams for about 1 minute and let it autolyes covered, for 30 minutes in your mixing bowl .    After 30 minutes add the levain, honey, salt and the soaker and mixed on speed #1 for 1 minute or by hand until everything starts to come together.  Add additional water as needed and mix  for 4 additional minutes.  Note that this is a very sticky dough so don’t be afraid to use all the water but make sure you don’t end up with soup.

Since this dough is very wet I put it directly into my oiled dough rising bucket and did a couple of stretch and folds.  Rest it in the covered bucket for about 10-15 minutes and do a total of 2-3 additional stretch and folds within 2 hours.  After 2 hours and several stretch and folds (I did a total of 3) place the dough in your refrigerator for 12 – 24 hours.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into 1 large miche and put it into my floured cloth lined basket.Basket1

Let the dough sit at room temperature for 1.5 to 2 hours.  It should start to get a little puffy but it won’t rise a lot so don’t be alarmed.Dough

Score the loaves as desired and prepare your oven for baking with steam.

ScoredI pre-heat my oven to 505 degrees F. about 30-40 minutes before baking.  I add 1 cup of boiling water to a heavy-duty sheet pan on the lowest shelf in my oven and I have 1 oven stone on the top shelf and one above the steam pan.

After placing the loaf in the oven I add the water and lower the temperature to 450 degrees.  Since this loaf is so large I had to lower the temperature after 30 minutes to 425 degrees and baked another 35 minutes until it reached an internal temperature of 205 degrees F.

Let the bread cool for at least 2 hours or longer until you try it.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

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White Wine Multi-grain Sweet Potato Sourdough

29 Sep

Here on Long Island, New York we have a ever-growing wine country on the East End of the Island.  My wife and I like to go visit a few different wineries and enjoy sampling the different varieties of wine available.  There is nothing more relaxing than to sit down with some good wine, cheese and bread and enjoy the cooler autumn air.

Last weekend we visited a few wineries we like after picking some pumpkins and it inspired me to try to incorporate one of the chardonnay from Mattebella vineyards into my next bake.

I decided to make a variation on my multi-grain soaker bread and also incorporated some roasted sweet potatoes in the mix along with freshly ground spelt flour and soft white wheat flour.

The soaker was made up of rolled oats, bulgur, millet and malted flakes.

I also decided to try being a little stylish with these loaves and used a snow flake cookie cutter to create an interesting effect.  On one loaf I brushed it with an egg white mixed with water and sprinkled on some chia seeds.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Soaker

70 grams Rolled Oats

50 grams Bulgar Wheat

30 grams Millet

25 grams Malted Wheat Flakes

275 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.  (Note: most of the liquid will get absorbed by the soaker ingredients which will help make this a fairly wet dough)

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

All of the Soaker from above with water drained

50 grams Rye Chops

141 Freshly Ground and Sifted Spelt Flour

50 grams Wheat Germ

225 European Style Flour from KAF (can substitute Bread Flour)

130 grams Freshly Ground Soft Wheat Flour

160 grams Roasted and Mashed Sweet Potatoes

14 grams Sea Salt or Table Salt

268 grams White Wine (I used a Dry Chardonnay)

Procedure

Mix the flours with the wine and starter leaving 50 grams of wine for later in your mixer or by hand for 1 minute.    Let the dough autolyse for one hour in your bowl and make sure to cover it.  Next add in the salt, potatoes and the soaker with the balance of the wind and mix by hand for 2 minutes until everything is well incorporated.  Mix on speed #1 for 2 minutes and speed #2 for 2 minutes or by hand for 5 minutes.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F’s if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for  2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  If you want to make the pattern on top, press your cookie cutter into the dough and place it good side up in a floured basket to rise.  When ready to bake, make an egg wash or use some milk and brush on to the top of the loaf you want to add seeds to.  Sprinkle the seeds on and then proceed to score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.   The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

Since there are so many different grains and flours in this bread the wine flavor is not very apparent. The final bread did come out very nice with a nice moist crumb and thick crust.  This is a hearty bread and if you don’t like whole grains you will not like this one.  I just ate some for breakfast with some nice Havarti style cheese.

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

 

Pecan Multi-Grain Sourdough Miche

6 Jul

I love everything and anything that has pecans in it.  While I was at a local market called Wild by Nature which is similar to Whole Foods I stumbled on some pecan butter, and a couple of new grains I have not seen before.

These were Millet and Amaranth which you can find out more information at this neat website I found: http://www.wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z/.

I made a soaker with the Millet, Amaranth and some Rolled Oats and let it sit for about 1 hour.

I wanted to get a nice tender crumb so I used som 00 Italian style low protein flour and added some White Whole Wheat, White Rye, Wheat Germ and to make it even more nutty, I added some Hazelnut flour.  Oh, and I added some chopped pecans to round off the final bread.  If you don’t like pecans feel free to substitute your favorite nut.

This dough ended up very moist especially due to the added water absorbed in the soaker but ended up rising very nicely in the refrigerator and ended up with some nice oven spring as well.

I decided to try one of my new baskets I found at Good Will so I formed the dough into 1 nice size Miche with the final bread weighing in at 3.5 lbs.  The bread ended up with a nice crunchy crust and open crumb.  The pecan flavor is not overwhelming and combined with all the other ingredients this bread has  nice mulit-grain, nutty flavor as expected.

 

Procedure

For the starter, I refreshed my standard AP white starter the night before and used most of it in this bake.  I have also included the ingredients to make the exact amount of starter needed from your seed starter.  Mine is kept at 65% hydration so adjust yours accordingly.

Soaker

100 grams Amaranth

100 grams Millet

50 grams Rolled Oats

276 grams Boiling Water

Mix boiling water in a bowl with other ingredients and let sit covered at room temperature for 1 hour or longer.

Starter

71 grams Seed (Mine is 65% AP Flour Starter)

227 grams AP Flour

151 grams Water (85 – 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above (all of the starter)

250 grams Soaker (all of soaker from above)

250 grams 00 Italian Style Flour (KAF)  (You can use AP Flour if you don’t have 00)

100 grams White Whole Wheat Flour (KAF)

50 grams White Rye (KAF)

30 grams Wheat Germ

50 grams Hazelnut Flour

26 grams Pecan Butter

53 grams Chopped Pecans

400 grams Water (85 – 90 degrees F.)

18 grams Sea Salt (or table salt)

Procedure

Mix 350 grams of the water with the levain and break it up with your hands or a spoon.    Next add the flours and mix on low for 2 minutes.  Let the dough rest for 25 minutes and then add the soaker, levain, pecan butter, remainder of water and the salt and mix on low for 4 minutes.  Add the chopped nuts and mix on low for 1 additional minute.  Transfer the dough to your work surface.  Resist the urge to add too much bench flour (I didn’t add any) and use a bench scraper to do about 5-6 stretch and folds.  Put the dough into a lightly oiled container/bowl and let it sit for 15 minutes.  Do another stretch and fold in the bowl.  Cover the bowl and let it sit for another 15-20 minutes.  Do this 2 additional times waiting about 15 minutes between S&F’s.  By the last S&F the dough should start developing some gluten strength.  Let the dough sit out at room temperature for around 1.5 to 2 hours.  Do one last stretch and fold and put in your refrigerator overnight for 12-36 hours.

The next day take the dough out of the refrigerator and let it sit out at room temperature for 1.5 hours.  After 1.5 hours you can form it into loaves and put them in floured bannetons and let them rise covered for 2 hours (note: make sure to watch the dough and depending on the temperature of your kitchen and the refrigerator adjust your timing as needed).

Score the loaves as desired and prepare your oven for baking with steam.  I use a heavy-duty baking sheet on the bottom rung of my oven and I pour 1 cup of boiling water into the pan as soon as I load the loaves in the oven.  Pre-heat your oven to 500 degrees F. before placing the loaves in the oven.

Once the loaves are loaded onto your baking stone and you add your steam turn the oven down to 450 degrees and bake until both loaves are golden brown and reach an internal temperature of 200 – 210 degrees F.  For an extra crispy crust once done baking turn the oven off and crack the door and leave the loaves in the oven for another 10-15 minutes.  Once done place on a wire cooling rack and resist the temptation to cut the bread until they are sufficiently cooled.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

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