Tag Archives: potato bread

Sweet Potato Spelt Flour Roasted Garlic with a Hint of Raspberry Maple Syrup Bread

20 May

I had some leftover sweet potatoes from dinner the other night and after refreshing my starter I decided it was time to concoct something new and different.

I figured I would throw in some dried roasted garlic and what better than maple syrup to go with sweet potatoes.  Naturally I had to be different and use some raspberry flavored maple syrup that we had picked up in Vermont a while ago.  I love the nutty flavor spelt flour adds to bread along with roasted wheat germ and cracked wheat.

Including the water and syrup the total hydration for this dough is 73% and it definitely a wet style dough.  If you are not comfortable working with wet dough you can certainly add some additional flour or decrease the amount of water a bit.

The final bread came out with a wonderful complex nutty flavor.  You can taste the toasted garlic for sure, but the raspberry maple syrup is not noticeable at all.  It has certainly added to the dark appearance of the bread, but the flavor is hard to notice.  The sweet potatoes contribute to the rich flavor and dark color of the bread and were a great addition to the overall formula.  The crust is nice and dark and crunchy with a moist and flavorful slightly chewy interior.  I had a few slices with some cream cheese for breakfast a few minutes ago and it was very tasty.  I’m sure this is going to make great toast and would be ideal for a steak sandwich.

Starter Ingredients

227 grams AP Flour

71 grams Starter (65% Hydration White Starter)

151.5 grams Water

Final Dough Ingredients

425 grams 65% Hydration Starter (All of Starter Above)

230 grams Bread Flour (I used KAF)

200 grams Spelt Flour (I used Bob’s Red Mill)

70 grams Cracked Wheat

40 grams Roasted Wheat Germ

17 grams Dried Roasted Garlic (you can roast your own garlic and use that instead)

8 grams Raspberry Maple Syrup

160 grams Roasted Sweet Potatoes

400 grams Water (90 degrees F.)

18 grams Seas Salt or Table Salt

Directions

Starter

Prepare the starter the night before and let it sit at room temperature for at least 10 hours.  After 10 hours it should be doubled or more in volume.  Deflate the starter and put in your refrigerator for up to 2 days or use it immediately.

Final Dough

Take the starter out of the refrigerator and let it warm up for about 20-30 minutes.  Break it up into 5-10 pieces and put it in your stand mixer or work bowl.  Add the cracked wheat to the water and let it soften for about 5 minutes.  Next add the water with the cracked wheat with the starter and mix on low for 30 seconds to break up the starter.  Use a wooden spoon or rubber spatula to break up the starter.  Now add all of the flours, sweet potatoes (mash them slightly before adding), maple syrup and roasted garlic.  Mix on low for 2 minutes.  Let the dough sit for 15 to 20 minutes.

Next sprinkle the salt over the dough and mix on medium for 4 minutes.  The dough will still be fairly wet and loose at this point which is fine.  Resist the temptation to add too much additional flour.  If the dough is like soup then you should add some more flour until it starts to come together.

Remove the dough to your work surface and using a dough scraper stretch and fold the wet dough for a couple of minutes and form it into a ball.  Let it sit uncovered for 15 minutes.

Do another stretch and fold several times and cover the dough with either a moist clean towel or a slightly oil sprayed piece of plastic wrap.  Let it sit for another 15 to 20 minutes before you do another stretch and fold.  The dough should start to feel more tacky than wet and sticky at this point.  Let it rest again for 15 to 20 minutes and do one more stretch and fold.  Form the dough into a ball again and place it in a slightly oiled container or bowl and cover it tightly.  Let it sit at room temperature for 1.5 hours and then put it in your refrigerator for 24 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 1  1/2 to 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.  I made 2 loaves with this recipe and shaped them into boules.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently.

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

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Smoked Onion and Potato Sourdough with Chipolte Cheddar Cheese Bread

10 May

I’ve made similar bread with cheese and potatoes before, but this time I added  some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.

I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.

The resulting bread was an irresistible bread good enough to eat by itself.  I believe the corresponding photos speak for themselves.  If you like a nice moist bread oozing with a slightly spicy cheese and smoked onions then I highly recommend you give this one a try!

Starter

142 gms Bread Flour (KAF)

85 gms Durum Semolina (KAF)

71 gms Seed Starter (65% White Starter recently refreshed)

151.5 gms Water (90 degrees F.)

Final Dough Ingredients

425 gms Starter from above (Should be all of the starter)

113 gms Whole Wheat (I use King Arthur Flour)

226 gms Bread Flour from KAF

58 gms Organic Cracked Wheat

152 gms roasted or barbecued  Potatoes (I smashed them up and left the skin on for some added flavor)

80 gms Chipolte Cheddar Cheese (I cut the cheese into small cubes)

80 gms Smoked Sweet Style Onions (I smoked them on my barbecue, but feel free to roast them with some olive oil in a pan or your oven)

425 gms Luke warm water, 90 degrees Fahrenheit

18 gms Sea Salt

Directions

The night before, mix the starter ingredients together in a small bowl and let sit loosely covered for 9-10 hours at room temperature.  The starter should be nice and bubbly and should have at least doubled in volume.  Cover and place in refrigerator until ready to use for up to 2 days or use right away.

When ready for the main event, take the starter out of the refrigerator and let it rest for an hour to come up to room temperature.  In the bowl of your mixer break the starter up into 6-10 pieces and add the water.  Mix on low for a minute or less to break up the starter.  You may want to use your hand to make sure it is nice and foamy.  Next add the cracked wheat and then all of the flours.  Mix on low for 2 minutes and then let the dough rest for 15 to 25 minutes covered.

After the autolyse add the potatoes and salt mix on speed number 2 for 3 minutes.  Now add the onions which should be chopped up into small pieces and mix for 1 minute more until they are incorporated into the dough.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 – 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

Now flatten the dough out into a rough rectangle and add the cheese and form the dough into a ball.   Cover the dough ball again and let it rest.  After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of boiling water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently.

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

Roasted Potato and Corn Sourdough Cheese Bread

22 Mar

The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner.  I didn’t want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread.  I had some left over roasted corn so I figured I might as well make use of that as well.

I decided at the last-minute to add some organic cracked wheat.  The best way to add this ingredient is to soak it for about 10 minutes in boiling water so it becomes soft.  It ends up soaking up a lot of the water so it’s important to include that in the overall hydration of the dough.  I ended up adding too much liquid to this dough and it was extremely wet at 77%.  The final result was bread with an excellent crust and open moist crumb but the bread ended ups little flat.

Ingredients

15 ounces 65% Hydration Starter Refreshed

5 ounces Whole Wheat (I use King Arthur Flour)

12 ounces French Style Flour from KAF (or All Purpose Flour)

2 ounces Spelt Flour

2 ounces Organic Cracked Wheat

5 ounces Roasted Potatoes (I smashed them up and left most of the skin on for some added flavor)

3.5 ounces Cheddar Cheese (I shredded the cheese)

1 Tablespoon Freeze dried chives, but feel free to use fresh ones

2.2 ounces Roasted Corn

19 ounces Luke warm water, 90 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

Directions

From the total 19 ounces of water, bring 8 ounces to a boil and add the cracked wheat.  Let that sit for 10 minutes while you prepare the rest of the ingredients.  Using your stand mixer or by hand, mix the remaining water with the starter to break up the starter.

Add the flours and potatoes and mix on the lowest speed for 1 minute.  Now add the cracked wheat with the remainder of the water and mix for 1 minute.  Let rest for 5 minutes.

Add the salt and mix for 3 minutes on medium speed.  Now add the chives and the cheese and mix for 1 minute more.  The dough will be very wet.  If you prefer to work with a firmer dough you can add some additional flour, but I left this one very wet.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 – 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 1 1/2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 1  1/2 to 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don’t de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently.

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

Bacon Semolina Potato Sourdough with Cheddar Cheese Bread

24 Jan

I was in a creative mood the other day and after my wife fried up some bacon I felt inspired to use the leftovers in a bread.  You know what they say…..”bacon makes everything taste better”.  It’s hard to argue with this logic, so I decided to combine the bacon with some cheddar cheese, toasted onions and added some wheat germ I just bought from King Arthur Flour to add some nuttiness to the overall flavor profile.  I boiled some potatoes and left the skins on when mashing them up since I like the flavor and look of the charred bits of potato skin in the finished bread.  I decided to combine Durum Semolina flour and KAF European Bread Flour (you can use regular bread flour if preferred).  I do have to say I was not disappointed with the end result as it has a nice hearty bacon flavor with bits of cheese that makes it hard to stop eating.  I made 2 loaves and was going to freeze one for later in the week, but I have a feeling I will end up finishing both loaves in the next couple of days.   It’s a cold and snowy day here on Long Island, NY and this bread goes perfectly with soup or chile which my wife is planning on making for dinner tonight.

If you decide to try this, feel free to add some additional bacon to give it  even more bacon flavor.

Ingredients

15 ounces 65% Hydration Starter Refreshed

5 ounces Durum Flour (I use King Arthur Flour)

12 ounces European Style Flour from KAF (or Bread Flour)

2 ounces Wheat Germ

5 ounces Mashed Potatoes (I used plain mashed potatoes but if you have left-overs from dinner you can feel free to use them up)

3 ounces Cheddar Cheese (I cut into small cube pieces but you can shred if preferred)

4 Slices of cooked crisp bacon cut into small pieces

1 Tablespoon Toasted Onions (you can use chives or roasted onions if preferred)

14 ounces Luke warm water, 90 – 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

2 1/4 Teaspoons Instant Yeast  (you can omit the yeast if desired and let the dough sit for 1 1/2 hours to 2 hours before refrigerating)

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flour, potatoes, salt, yeast (if using), and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes.

Add the bacon (note if you shred the cheese you can add it now, otherwise I suggest kneading it into the bread by hand which is what I did).

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.  Flatten into a rectangle and add the cheese and form dough into a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it. (If you did not use yeast, let it sit in your bowl for 2 hours before shaping).

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.  This post has also been submitted to http://www.girlichef.com/p/byob-bake-your-own-bread.html, so please visit them for even more baking recipes.