Tag Archives: oat flour

Multi-Flour Cherry Cheddar Cheese Sourdough

3 May

Main  Bread number two I baked this week incorporated some of my ever-growing collection of dried cherries along with a small amount of shredded cheddar cheese and a multitude of tasty flours.  I wanted to make a good healthy bread I could eat for breakfast and I think the end result fits the bill.

I used some of my freshly milled Durum flour in the stater and incorporated some KAF Oat flour, whole wheat, potato and European flour into the final dough.  Some cracked wheat and rye chops were added to round out the whole grain aspect of this one.

I was happy with the result other than maybe disappointed the cheese flavor didn’t come through as much as I would have liked.  Next time I would increase the cheese and probably use cubes instead of shredded cheese.

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Formula

Multi-Flour Cherry-Cheddar Bread (%)

Multi-Flour Cherry-Cheddar Bread (weights)

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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.  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, Cracked Wheat, Rye Chops 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 mix on low for 5 minutes.  Add the cherries and cheese and mix for one additional minute to incorporate the ingredients.  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.

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Sweet Potato Maple Pecan Rolls

9 Nov

Finished  I was asked to make some rolls for Thanksgiving again this year so I decided to try to turn my Sweet Potato Maple Pecan bread into rolls.  In the original bake I had discovered that I used way too high of a hydration in the dough so this time since I was making rolls I cut down on the hydration considerably.  My calculations say 53% total dough hydration and 78% with the add-ins but since the sweet potato variety I used this time was a red variety with white flesh I think the moisture content of the potatoes may have been less than calculated.

I decided to add some cranberries to go along with the holiday theme which definitely added a nice tough to these rolls.  I also used milk instead of water this time to try to make the crumb a little softer which I stole from Janet Cook’s recipe here.  She also used butter in her bread which I decided not to borrow in this version, but may try adding in the next go around.

I also used some fall themed cookie cutters to try to make them pretty, but for some reason it didn’t really work very well and the rolls ended up a bit misshapen on the top.

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The end result of this experiment was a tasty roll which didn’t have the orange color I would have preferred or sweetness due to the variety of sweet potato but still tasted like a nice holiday roll worth of a Thanksgiving feast.  For the next go around I will use the correct variety of potato and also increase the hydration just a bit.  Using some Yeast Water couldn’t hurt either.

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Formula

SweetPotatoMaplePecanSDRoll

Levain Directions

Build 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 F. and it took around 5 hours.

Build 2

Add the stage 2 ingredients to the first Build (add 50 grams of mashed sweet potatoes) and mix thoroughly until incorporated.  Cover and let sit at room temperature or in your proofer if you have one.  In my proofer it took around 4 hours to double.  You can either use it immediately in the main dough or put it in the refrigerator overnight and use the next day.

 

 Main Dough Procedure

Mix the flours, and the milk 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, balsamic and sweet potatoes and mix on low for 6 minutes.  Add the pecan pieces and cranberries and mix for an additional minute to incorporate them evenly.  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.  Since this dough is so wet I did a total of 5 stretch and folds but if you adjust the hydration you won’t need to do this.  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 divide into pieces.    Shape into rolls and place on a cookie sheet lined with parchment paper and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Ontray

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, 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 425 degrees.  Bake for 35 minutes or until the rolls are nice and brown on the top and reach an internal temperature of 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack  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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Sweet Potato Maple Pecan Sourdough

13 Oct

GroupFinal  In hindsight I should have baked this bread as a Ciabatta since it ended up such a slack and wet dough.  While I was working on the final formulas and trying to figure out what hydration level to use for maple syrup and sweet potatoes I discovered that sweet potatoes are extremely high in water.  In fact they are around 85% water which I now know is the main reason why this dough ended up so wet.  Next time I bake this one I would definitely adjust the water content to get it down to around 70-75% hydration or cut down some of the sweet potatoes.

In any case since I wasn’t using my head when baking this one I used my bannetons to place the extremely wet dough and ended up with 2 flattish breads but great tasting none the less.

I wanted to make a nice flavorful fall style bread so I figured the maple syrup would go great with the sweet potatoes and some oat flour and rolled oats with crushed pecans couldn’t hurt either.

One thing I did a little different in this bake was to add part of the sweet potatoes to the second build of the starter.  It did not seem to have any detrimental effects on the starter other than as I now know to make it much wetter than usual.

If you decide to try this one yourself I would either bake it as a Ciabatta bread or lower the amount of potatoes or water.

The overall taste of this bread was excellent with a nice moist crumb and hints of maple syrup and crunchy pecans.  You don’t really taste the sweet potatoes but they are there in the background adding subtle overtones of sweetness.

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Formula

SweetPotatoMaplePecanSDRevi

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Levain Directions

Build 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 F. and it took around 5 hours.

Build 2

Add the stage 2 ingredients to the first Build and mix thoroughly until incorporated.  Cover and let sit at room temperature or in your proofer if you have one.  In my proofer it took around 4 hours to double.  You can either use it immediately in the main dough or put it in the refrigerator overnight and use the next day.

Flower

 Main Dough Procedure

Mix the flours, and 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.  Next add the salt, starter, balsamic and sweet potatoes and mix on low for 6 minutes.  Add the pecan pieces and mix for an additional minute to incorporate them evenly.  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.  Since this dough is so wet I did a total of 5 stretch and folds but if you adjust the hydration you won’t need to do this.  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.    Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray or use your favorite Ciabatta shaping method.

Risen

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, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Scored

After 1 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  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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Max’s 100% Triple Levain Bread with Onions

3 Aug

FinishedGroup           It’s been a few weeks since my last post.  I’ve been very busy, traveling to Costa Rica on vacation which was amazing and upon my return we added another family member to our pack.  I am happy to introduce Max who is our new 9 month mixed breed puppy.

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We had a great time in Costa Rica trekking through the rain forest and hanging out in the pool and in the ocean.  It’s a beautiful country and worth visiting if you get the chance. 
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Rain Forest in Costa Rica

To welcome Max into our lives I decided to name my latest experiment in his honor.  I have been wanting to try making a sourdough where all the flour comes from the levain so I decided to build 3 different starters and incorporate all of the flour and most of the water for the dough as part of the preferment’s.I used mostly whole grain type flours and tried using a combination I though would create a nice nutty flavor.  I also couldn’t help but add some barbecued onions in the mix since I love the flavor of onions in bread.

I let the dough over-proof slightly before placing the loaves in the oven which lead to a more flat loaf than I wanted, but the taste was fantastic with a nice moist open crumb full of flavor and more than enough sour to go around.

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100PercentStarter

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Directions

 Starters

Mix ingredients in a bowl for each starter 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.  (I used my proofing box set at 83 degrees and the starter were ready to use after about 5 hours.)

 Main Dough

Mix the starter together in your bowl along with the salt, oil and water for 2 minutes.  Next mix the onions in and mix for another 4-5 minutes.  Place the dough in a lightly oiled bowl and cover.  Let it sit at room temperature or in my case at 80 degrees in my proofer for 1.5 to 2 hours.  Do a total of 3 stretch and folds or more if you like until the dough starts to come together and develop sufficient gluten strength.

Next place it in your bowl covered in your refrigerator over night for at least 12 hours.  Since this dough has so much levain you don’t want to keep it in the refrigerator too long so I suggest no more than 12 hours.

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The next day, take the bowl out of your refrigerator and let it come to room temperature for around 1.5 to 2 hours.  Form the dough into loaves or your preferred shape and let it rise for about 1.5 hours or more depending on your ambient temperature.

BasketRisen

When the dough is ready to bake, score as desired and prepare your oven for baking with steam.

BouleScored

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Set your oven for 500 degrees F. at least 45 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.   When the loaves are nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let the loaves cool down for at least an 3 hours or so before eating as desired.

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

Loaf-Single

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Max’s Fortress of Solitude

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Pool

Amazing Pool at Westin Resort

PoolBar

Swim-up Bar at Resort….Life is Good!

Lake

Costa Rican Lake Leading up to Volcano

Froggy

It’s Nice Being Green

 

7 Grain Double Starter Soaker Bread

9 Jun

Finishedloaf1

Well since the last few bakes have been very white I started to feel the Force draining and I was being pulled towards the Dark Side!  This bread is a 70% whole grain power-house made with a soaker which I scalded to make sure it was nice and soft.  I used 5 different whole grains in the scald and 3 whole grain flours plus some French style flour in the double starters and main dough.

I also wanted to try something a little fancy for the shaping and placed a small ball of dough along with a double braid in the bottom of my basket before placing the rest of the dough on top of both of them.  This formed a nice hat on top of the bread.

The soaker was brought up to a boil and scalded for about 10 minutes until all the grains were nice and soft and then put in a bowl and covered for 5-6 hours until the levains were ready to use.

The end result of this bake was a nice wholesome tasty bread. The crust was excellent and the crumb was soft and chewy chock full of grainy goodness.

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DoubleStarterMultigrainwith

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Levain Directions

Starter 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 usually do this the night before.

Starter 2

Mix all the ingredients listed with the levain from the first build and let it set at room temperature for around 7-8 hours or until the starter has doubled or before it starts collapsing on itself.  Either use right away in the main dough or refrigerate for 1 day.

 Main Dough Procedure

Mix the flours and the water except for around 75 grams, 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 30 minutes to 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), honey, and soaked grains and mix on low for a minute.  Add the rest of the water  unless the dough is way too wet.   Mix on low-speed for another 4 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.  (I used my new proofer this time and it only took about 1 hour at 80 degrees).

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.  (Again, I used my proofer set at 80 degrees and let it rise for about 1.5 hours).

Let the dough dictate when it is read to bake not the clock.

Risenin-basket

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.

Scored

After 1 minute lower the temperature to 450 degrees.  I baked for about 10 minutes at 450 and then lowered the oven to 435 since this is such a large loaf.  Bake for around 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.

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

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Peony

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BalloonFlowersBellflowers

 

Crema de Tequila Bread

26 May

Mainshot2     The summer will be here before you know it, although with the rainy and cold sub 50 degree weather we had the last couple of days it’s hard to believe.  It is nice though to see some of our flowers start to bloom with many more ready to be planted today and tomorrow into the garden soil weather permitting.Poppy

I’ve been so busy at work the last few weeks it has been difficult to have time to think about baking anything creative.  I’ve had this bottle of Crema de Tequila sitting on my desk just asking to be used in a bread.  I received this as a gift from one of my vendors after I noticed a poster he had printed with several different tequila on it with this being one of them.  It tastes similar to an Irish Crème but slightly different due to the tequila versus whiskey.

Tequila

I thought what else goes well with tequila but limes so I added some Persian Lime Olive Oil that I recently picked up from a specialty store which carries a whole assortment of olive oils and vinegar.  My wife and I just visited yesterday and bought some maple balsamic, blue berry balsamic, and several infused olive oils.  Certainly some of these will be incorporated in future bakes.

I learned from the past that when using a liquor it is best to keep it at 50% or less for the liquid element or it will affect the rising power of the levain and you end up with a brick.

I created a starter using French Style KAF flour, oat flour and Kamut flour and used the same flour combination for the final.

The final bread came out a little dry due to the fact that since I baked this as one big loaf and I forgot to lower the oven from my usual 450 degrees F. it took longer than expected to bake thus drying out a bit too much for my liking.  You can definitely taste the tequila in this bread along with a subtle hint of lime from the olive oil.

The crumb turned out a little dense but that is too be expected when using a liquor in bread.  Overall though the bread has a nice chewy crust and pleasant taste that goes well with some cheese and olive oil.  A nice fresh mozzarella and tomato salad would go well with this bread as well.

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Crema-tequila-Bread

Clematis

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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, tequila and most of the water (leave a little to adjust after the autolyse) 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 olive oil and mix on low for a minute.  Add the rest of the water unless the dough is way too wet.   Mix on low-speed for another 4 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 as desired.  I made 1 loaf using a wicker basket.  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.

Risen-in-Basket

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.

Slashed

After 1 minute lower the temperature to 450 degrees(if making 1 large miche style loaf, lower to 425 F).  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.

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

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Some of the flowers are starting to bloom, so per Evon’s request here are some photos of my gardens.

Coneflower

BlueFlower

ShadegardenToadhouse

Mr. Toad’s House

LavenderFlowers1Flowers3HostaFlowers2

 

Durum Oat Cream Cheese Sourdough Rolls

11 Feb

Closeupgroup  Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat.  I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.

I had some left-over starter from my last Cherry Sourdough Bread so I decided to combine that with some of my AP starter along with some cream cheese, milk, butter, maple syrup for some sweetness and assorted flours.

I have to say the rolls came out great and I already ate 2 before dinner!  I need to build up my strength for an early AM drive to the train station to trek into the city.  Normally this would not be a big deal, but I’m afraid it may take me longer to drive to the station than the actual train ride to Manhattan.

I used multiple toppings including toasted onions, cheese powder and poppy seeds but these rolls will work with just about any topping you desire.

Directions

 The night before refresh your starter and if you have some oat flour make an additional starter using 50% oat flour to bread or AP flour.  The oat flour starter was kept at 100% hydration while my AP starter was at 65%.

You need to have a total amount of starter at 375 grams.

Main Dough Ingredients

200 grams  AP Starter  at 65% hydration

175 grams Oat Flour Starter at 100% hydration

300 grams Sir Lancelot High protein Style Flour (you can substitute bread flour if necessary)

112 grams Durum Flour (KAF)

100 grams White Rye Flour (KAF)

102 grams Cream Cheese softened

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Seas Salt or Table Salt

30 grams Maple Syrup or Honey

353 grams Milk (I used 2% but you can use which ever you prefer) at room temperature

Procedure

Mix the flours, maple syrup and 300 grams of the milk 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, butter, starters and cream cheese and mix on low for a minute.  Add the rest of the milk unless the dough is way too wet.  Note that the dough should be rather moist so don’t be afraid to add the rest of the milk.  Mix on low-speed for another 3 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl 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 divide into around 10-12 pieces depending on the size of your rolls and form them as desired.  Place them on a parchment lined sheet pan and let them rest.

Cover them with a moist tea towel or sprayed plastic wrap for 1.5 to 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, make a simple egg wash with a beaten egg and a teaspoon or so of water and brush them on the rolls.  Sprinkle any toppings you wish to use.  I used toasted onion, poppy seeds and cheese.

Seeded

Place the pan with the rolls in the oven, add the boiling water or which ever method of steam you prefer and lower the temperature to 450 degrees.  Bake for 20-30 minutes until the rolls are nice and brown.

Take them out and let them cool on a bakers rack before eating.

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

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