Tag Archives: parmesan cheese

Cherry Porridge Bread with Cheese

11 Nov

  We just went from Spring/Fall to Winter in one day on Long Island New York.  It was in the low 20’s last night and this morning, perfect for a nice hearty porridge bread!

I recently bought some nice plump organic dried cherries from Trader Joe’s and we had bought some Parmesan Cheese rinds at Whole Foods to use in sauces, etc. so of course both went into the porridge mixture along with oats, malted wheat flakes and cracked spelt (left-over from sifting the spelt flour).  I used milk to add some extra creaminess in the porridge.

The majority of the flour in this one was freshly milled with my Mock II grain mill and sifted to get the big bits out.

The cherries and cheese were a perfect combination.  This is one of the those loaves you can eat with nothing on it, but a schmear of butter or cream cheese doesn’t hurt either :).

Download the BreadStorm File here.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap. (Note: I cut the Parmesan cheese from the rind into small pieces and added it to the levain).   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 and salt and mix on low for 5 minutes.  Add the cheese 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.  (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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Chocolate Malt Porridge with Cheese

14 Dec

dsc_0071 I had some Chocolate Coffee flavored Malted Wheat left-over from a rye bake from last year and it was just crying out to be used in a porridge style bread.  Throw in some cream cheese and shaved Parmesan cheese (not that grated powder stuff that tastes like saw dust) and mix with some freshly ground Spelt and Whole Wheat and a few other goodies and what’s not to like?

I do have to say I’m loving my Mockmill which is the perfect attachment for any KitchenAid mixer.  It give you plenty of control over your milling and is simple to use.  I have a Nutramill as well but ever since I received this to test out I have not used it at all.  With the Nutramill I had a lot of trouble milling course enough to sift out any of the bran but with the Mockmill it’s easy.

I have to say, this bake turned out better than I expected.  The flavor of the Chocolate Malt was strong but not overpowering and the cream cheese really gave this a nice soft crumb which was moist just like you expect from a porridge style bread.  All in all, this one was a keeper.  I gave one of the loaves to a co-worker for a Christmas present and she really liked it.

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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 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 and salt and mix on low for 5 minutes.    Lastly, add the Parmesan and mix for a minute until incorporated.  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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Potato & Polenta Porridge Hard Cider Bread

10 Jul

DSC_0044      This was an interesting experimental bread.  I decided to use a potato cut up into little pieces along with the polenta in the actual porridge.  I wanted to have actual pieces of potato in the bread and it worked like a charm.  It was especially interesting on the crust of the bread where the potatoes that were sticking out got nice and crisp like potato sticks.

I used a bottle of hard apple cider in the main dough hoping it would give a nice tart apple flavor but you don’t really taste it very much so water will work just as well.

The final addition of shaved Parmesan cheese to the porridge tasted great.  I was very happy with the usual moist and semi open crumb and have to say this was one tasty bread perfect for sandwiches, grilled bread or eating all by itself with a smear of butter.

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Potato & Polenta Porridge Hard Cider Bread (%)

Potato & Polenta Porridge Hard Cider 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 hard cider called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the cider is absorbed.  Add the remainder of the cider and keep stirring until you have a nice creamy and soft porridge.  You want to make sure the potatoes are nice and soft.When you think it is almost done, add in the cheese and stir until incorporated.   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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Sprouted Wheat-Durum Buttermilk Onion Rolls

14 Mar

Closeup This is my first bake after returning from a nice 10 day excursion to China and Taiwan for business.  My starter is not in a good mood right now so instant yeast was in order.

I decided to use some of the freshly sprouted whole wheat and durum flour that I had prepared before I left for my trip.  I used 81% sprouted flour in this bake along with a little bread flour to give it a little strength.

Onions, butter, buttermilk and cheese took these rolls over the top and the final product is easily one of my favorites to date.  If you are up to sprouting some flour please give these a try and you won’t regret it.

 

Main

Sprouted Wheat & Sprouted Durum Onion Rolls  (%)

Sprouted Wheat & Sprouted Durum Onion Rolls  (weights)

Download BreadStorm .BUN file here.

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 Main Dough Procedure

Mix the flours, yeast, and salt together.  Add the dehydrated onions to the buttermilk and let it sit for a few minutes to re-hydrate them.  Next add the buttermilk-onion liquid and maple syrup to the flour and mix on speed #2 for 5 minutes.  Add the cheese with the main dough and mix on low for 1 minute until it is thoroughly mixed.  Place the dough into a well oiled container and let it sit overnight in the refrigerator or let it rise at room temperature until it is doubled in size.

The next day, let the dough sit out at room temperature for 45 minutes to an hour.  Next, divide into rolls around 145 grams each and cover with a moist tea towel or spray some plastic wrap with cooking spray and cover.  Since the cookie sheet I used was too big to put in my proofer I put a cup of hot water in a pan in my oven and let them rise for around an hour until almost doubled in size.  If you like you can use an egg wash or as I did in this case, brushed some olive oil on each roll and sprinkle seeds of your choice.  I used smoked sesame seeds, and white poppy seeds

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.

Place your rolls in the oven and lower the oven to 450 degrees and bake for 25-35 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 1 hour before eating.

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

Sprouted Wheat Cottage Cheese Onion Rolls

21 Dec

Closupe1    Holy Sprouted Wheat Batman!  There is something about sprouted wheat that adds a softness and creaminess to the crumb that is hard to describe unless you try it for yourself.

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The last bake that I used sprouted whole wheat flour in came out great but I only used around 30% sprouted flour.  This time I upped the ante and used 50% sprouted flour and it worked great.  Of course I had to add some onions, cottage cheese and Parmesan cheese to bring these bad boys over the top.

I hope you give this recipe a try if you can get your hands on some sprouted whole wheat flour, or better yet do what I did and sprout and grind it yourself.

Formula

Sprouted Wheat Cottage Cheese Onion Rolls (%)

Sprouted Wheat Cottage Cheese Onion Rolls (weights)

Here is the link to download the BreadStorm .Bun file.

Directions

Mix the dehydrated onions with the water and let it sit for about 10 minutes to soften up.

Mix flours with the yeast to combine.  Next add remainder of the ingredients except the Parmesan cheese and mix on low for 6 minutes.
Now you can add the shredded Parmesan cheese and mix for about 1 minute to make sure it is thoroughly incorporated into the dough.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket and immediately place it in the refrigerator overnight.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around twenty minutes to get the chill off.

Divide the dough into 12 pieces and shape into rolls as desired and place on a baking sheet.  Cover with a moist tea towel or plastic wrap sprayed with vegetable spray and let proof at room temperature for around 1 hour until the rolls start to get puffy and when poked with your finger the indent springs back slowly.

Around 30 minutes before ready to bake the rolls, pre-heat your oven to 525 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the rolls apply an egg wash and sprinkle shredded Parmesan on top of each roll.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

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

 

Hamburger-Hot Dog Onion Parmesan Cream Cheese Buns

13 Jun

Main These are by far the best hot dog rolls I have made yet.  I wanted to make a nice soft and fluffy hot dog bun without resorting to intensive kneading so I used my last version of these buns and added cream cheese to soften it up.  I also increased the % of Semolina and reduced the Caputo 00 flour.

To compensate for the 55% water content in the cream cheese I decreased the water in the overall dough but the water content for the cream cheese is not taken into consideration for the overall hydration of the dough.

I used most of the dough to make hot dogs using my nifty New England style hot dog bun pan and individually formed the buns before placing them in the pan.  Some people like to fill the pan with one rectangle of dough but I like the rolls bigger and fluffier so I used around 130 grams of dough for each hot dog bun.  The remainder of the dough I used for some sandwich/hamburger buns.

If you want some great tasting, fluffy hot dog buns go ahead and try this recipe and you will not be disappointed, that’s for sure.

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Hamburger Hotdog Onion Parmesan Buns Vs.3 (weights)

Hamburger Hotdog Onion Parmesan Buns Vs.3 (%)

Here is the link to download the BreadStorm .Bun file.

Directions

Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes.  Take it off the heat and let it cool to room temperature before using.

In the mean time leave your butter and cream cheese out at room temperature or soften in your microwave.

Mix flours with yeast to combine.  Next add remainder of the ingredients and mix on low for 1 minute and let the dough rest for 5 minutes.
Next, knead on medium-low speed (or with hands) for 2 minutes. Dough should be supple and still a little bit sticky (adjust with water if needed). Continue kneading for 4 more minutes, increasing speed to medium-high for last 30 seconds.

Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket.  Let it sit for 10 minutes and then do a set of stretch and folds.  Repeat the same procedure a total of 3 times within 40 minutes.  Place covered bowl with dough in your refrigerator overnight or up to 3 days.

On baking day, take the dough out of your refrigerator and let it sit at room temperature for around 2  hours until the dough is nice and puffy and has completely doubled from the original size.  (Note: this does not mean it doubles from the size it was after you took it out from the refrigerator).

For hot dog buns divide the dough into 130 gram pieces and flatten each piece out into a circle.  Pull up each side of the circle into the middle and then tuck each half like you are shaping a baguette.  Roll out evenly until you have the correct size to fit in your pan.  Cover with a moist towel or plastic wrap sprayed with cooking spray.  Let it sit at room temperature for about 2 hours until the buns have almost doubled in size and pass the poke test.

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Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well.  I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.

Right before you are ready to bake the buns brush them with melted butter.

Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown.  When you remove them from the oven, brush them with the melted butter again.

These should take about 25 minutes to cook thoroughly.  When done  let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Crumb

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

 

Oat Porridge Potato Rolls

23 May

Closeup1        I really loved the way the last Oat Porridge Bread came out so I wanted to try a variation adding some potatoes an also introduce some kamut into the flour mix.  I decided at the last moment to throw in some shaved Parmesan just because I love cheese.

The only mistake I made with these rolls was underestimating the amount of liquid naturally occurring in the potatoes.  Even though I cut back on the liquid from the last bake, the potatoes which are around 81% water really made it very difficult to shape into rolls the traditional way.

I decided to use an extra large muffin pan to place the poorly shaped rolls and it worked out great.  These are some tasty rolls and were perfect for the turkey burgers with caramelized onions and fresh Parmesan cheese I used them for, one night for dinner.

If you want to make these yourself I would suggest cutting the water down to around 190 grams instead of 240 in the main dough.

Final

Porridge Potato Parmesan Rolls (%)

Porridge Potato Parmesan Rolls (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.

Oat Porridge Directions

Add about 3/4’s of the water called for the porridge to the rolled oats in a small pot set to low and stir constantly until all the water is absorbed.  Add the remainder of the water 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  with the 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 and salt and mix on low for 4 minutes.  Now add the shaved Parmesan and mix for another 2 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).  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,  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 around 25 minutes until the crust is nice and brown and the internal temperature of the rolls are at least 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/.