Tag Archives: pecans

Spelt Cherry Pecan SD Bread

12 Aug

I just received my delivery of 25 pounds of spelt berries so obviously I needed to use some in my next bake.

I combined the fresh spelt sifted once after milling with my Mock Mill 200 with some French style flour from KAF, left-over mashed potatoes, pecans and fresh cherries.  I made one big miche this time and was very happy with the results.  The crumb is nice and open and moist and the 57% spelt in this formula really shines through with a nice nutty flavor to go along with the pecans.  This one is a keeper and worth trying.

Formula

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), and mashed potatoes and mix on low for 4 minutes.  Next add the chopped nuts and cherries and mix until 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.

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 535 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

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

Here are a few garden photos for those of you interested.

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Kamut Pecan French Buttermilk Bread

2 Jun

       Following on the path of my West Coast baking friends DA and Lucy, I was inspired to make a mostly white bread with a few twists.  I had not used Kamut for a while, so in went some fresh milled and sifted once with a #40 sieve into the mix along with a high percent of pecans and a healthy dose of buttermilk.

The dough was very hydrated coming in at just under 85% hydration but was still very manageable to shape.  I decided to follow the resident baguette expert at TFL Mr. Donnie Bags and shape part of the dough into the aforementioned shape.

Download the BreadStorm File Here.

The dough baked up nicely with a nice golden brown crust and yellow open and chock full of nuts crumb.  A great bread for some cheese or brushed with  fresh olive oil and grilled.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and the buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes or longer.    Next add the salt, starter (cut into about 7-8 pieces), and the water, 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.  (If you have a proofer you can set it to 78 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 465 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.

Now for something completely different for those of you who are interested!  Some late spring garden photos for your viewing pleasure.

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.

 

Double Pecan Bread with Cranberries

5 Mar

img_1081     Sometimes you feel like a nut….sometimes you don’t…..Well I always love nuts; especially pecans!

For this bake I ground some fresh pecans in my mini food processor and added that to the levain with some AP and freshly milled whole wheat.  The idea was to get some extra pecan flavor into this bake and I think it worked.

Cranberries go great with pecans and also complimented the mix of freshly ground spelt, rye and whole wheat.  I added a little honey to give it a touch of sweetness.

The end result was one of my favorites.  The crumb was open and moist and the pecans and cranberries tasted fantastic.

My only issue with this bake was that I used a new banneton and the dough stuck a little which caused a little bit of an issue with the final shape.  This bake was also very hydrated coming in at 93% but the fresh grains soaked it up and the bread had some nice oven lift.

All in-all this one is worth trying.

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double-pecan-bread-with-cranberries-weights

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.  Use immediately or refrigerate for up to 2 days.

 Main Dough Procedure

Mix the flours,  and 400 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 60 minutes or longer.  I actually left it for around 2.5 hours.  Next add the salt, starter (cut into about 7-8 pieces), and balance of the water, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

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

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Barley Walnut Pecan Sourdough

16 Mar

MainI just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

This may not be the prettiest bread I have baked since I over-proofed it slightly and it spread out when it was time to bake, but it sure tastes terrific. I guess if you don’t like nuts this would not be to your liking but if you do, give this one a try.

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Formula

Barley Walnut Pecan Sourdough (%)

Barley Walnut Pecan Sourdough (weights)

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours,  and  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 (cut into about 7-8 pieces), and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 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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Barley-Oat-Polenta-Sunflower Porridge Bread

23 Sep

Main   My good bread baking friend DA and his furry apprentice Lucy have been baking up a storm over at thefreshloaf.com lately.  Mookie thought it was high time I get my act together and see if I can come close to packing in as many ingredients in a bread as they do.  I am not sure if this one fits the bill, but it sure did come out chock full of flavor.

I used some sunflower seeds in the porridge mixture for some added crunch and flavor and the addition of the mushroom with sage olive oil really created a healthy and fall feeling bread.

The crumb was nice and moist as are most porridge style breads and fairly open considering all of the whole grain flours used in this one.

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Porridge Barley-Oat-Polenta-Sunflower Seeds (%)

Porridge Barley-Oat-Polenta-Sunflower Seeds (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 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, 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.

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