Tag Archives: rye flour

Durum Mushroom Rice Bread

1 Sep

         I used fresh milled and sifted durum flour for this bake.  My wife had made a big pot of rice with mushrooms that I’ve been eating all week as a side dish and I’ve been meaning to make a rice bread and also a mushroom bread, so here goes.

I did not use enough water in this bake and only had around 56% total hydration which ended up being way too low and caused the crumb to be very tight.  I have adjusted the formula to reflect what I should have used.

Anyway, this came out tasting great  The mushrooms gave this a nice earthy flavor without overwhelming the bread and the rice added a nice texture and flavor as well.  This one is great for sandwiches or just with some wine and cheese.

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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, rice/mushroom mixture and olive oil 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 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 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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Durum Rye Greek Yogurt SD

14 Mar

  This is a pretty simple bake with mostly fresh milled and sifted flour with some Greek Yogurt added for some extra moisture and softness and a little lemon infused honey to round it out.  I just bought a new #40 mesh sifter so I was able to get a pretty smooth durum flour close to what I used to buy at KAF.

This one turned out very tasty, unless you don’t like smoked sesame seeds or garlic sesame seeds which I added to the top of the loaves.  The crumb was soft and moderately open, perfect for grilled bread, sandwiches and just some toast with butter or cheese.

Formula

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.

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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), Greek yogurt, honey and olive oil 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 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 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.

Rye-Durum-Roasted Potato SD English Muffins

11 Mar

I love making and eating English Muffins.  They are so versatile and freeze well.  I usually keep 4-5 out and freeze the rest and toast them as needed.

This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.

I was very happy with the final result.  They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn’t hurt.

The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).

FORMULA

You can download the BreadStorm formula here:

Directions

Mix flour, starter, water, onions and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 10-12 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

 

Toasted Almond Corn Porridge Bread

9 Feb

dsc_0075I made this bread last weekend after my return from my business trip to Germany.  I wanted to try changing up my method for mixing the porridge bread a bit to see if I could get a better result.  Since I’m home today enjoying the blizzard that’s hitting the east coast I finally had some time to post.

For this bake I added some toasted almond flour and fresh corn to rolled oats and barley flakes for the porridge.  I used a mixture of several whole grain flours which were all freshly milled.

I usually use my mixer for around 5 to 6 minutes on low and add the porridge in with the starter while mixing.  This time I only mixed the flour and starter for around 2 minutes and then stretched and folded in a bowl at 20 minute intervals for a total of 4 times.  After the second S & F I added in the porridge ingredients.

I’m not sure if this method worked any better than my normal method but either way the end result was a super moist and tasty bread.  The toasted almonds really added a wonderful nutty flavor combined with the other fresh flours.

The crumb was moderately open and moist.  The corn added a nice added flavor element as well.

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toasted-almond-corn-porridge-bread-weights

Here are the Zip files for the above BreadStorm files.

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Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the 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 an hour or longer.  I actually left it for around 5 hours.  Next add the levain, and salt and mix on low for 2 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.  Repeat the stretch and folds a total of 4 times.  After the second S & F add the porridge and incorporate into the dough.  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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Here are some photos from my trip if you are interested.  There is so much to do you could easily stay a month and still not see half of the sites.  We were in Frankfurt, Munich and Nuremberg.

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Some vendors at the Munich train station. Some big ass breads!

 

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German Cannolis!

 

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Cheese and sausages!

 

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One of the best things I have ever eaten! Hand made pasta with shaved truffles in a cream sauce! There’s probably $50 worth of truffles alone in this dish. After this I had one of the best roasted fish. Who would think you have to go to Germany to have an amazing Italian meal!

 

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Some sight seeing in Nuremberg. Beautiful city.

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More Nuremberg.

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Famous Beer Garden in Munich

 

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Pancake Noodle Soup in beef broth

 

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Lunch at the beer hall! Some pork with onions and scalloped potatoes.

 

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Downtown Munich

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My summer home :). One of many castles you can visit in Munich.

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Butternut Squash Spelt WW Bread

21 Oct

dsc_0108I had never used squash in my bread baking before and didn’t know how it would effect the end result.  I only used a small amount of leftover roasted butternut squash that I mashed up with a spoon before adding to the final dough.

I have to say it really added a nice nutty and slightly sweet flavor coupled with the maple syrup I added.  The freshly milled WW flour and Spelt which were both sifted once along with the other additions turned out a moist and flavorful bread.  I brought one of the loaves into my office today and everyone told me they loved it.

This is one that is worth trying for sure.

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Formula

spelt-whole-wheat-with-butternut-squash

spelt-whole-wheat-with-butternut-squash-weights

Download the BreadStorm File Here.

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Levain Directions Build 1

Mix the Levain ingredients together for build 1 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.

Levain Directions Build 2

Add the remaining flour and water and mix until incorporated.  Let it sit at room temperature until doubled.  Use in the main dough right away or refrigerate overnight.

 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 1-2 hours.  Next add the salt, starter (cut into about 7-8 pieces), squash (mashed up) and maple syrup 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 1.5 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 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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Pain au Levain Baguettes with WW Alfanso Style

8 Oct

dsc_0043It’s been a while since my last baguette bake and I’ve always admired the beauties coming out of fellow TFL baker Alfanso’s oven.

I decided to give his formula adapted from master baker Jeffrey Hamelman a go.  I only changed up a few things by using KAF French style flour instead of bread flour and I also used fresh whole wheat I milled myself.  The other things I changed were using a bulk ferment of the dough overnight in the refrigerator and also using my mixer on low for a nice 6 minute ride around the bowl.  I then did stretch and folds at 3 intervals over a 2 hour period before putting it in the refrigerator to sleep until the next evening.  I followed my normal procedure of letting the dough rest in my proofer set at 79 degrees for 1 hour.  I then pre-shaped into rounds, let them rest for 15 minutes, finished shaping and let them rest in a couche for about an hour before baking.

My shaping didn’t come out all that bad.  Could still use a bit of practice so I guess I need to make baguettes more often :0.

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The taste was fantastic with a nice sour tang and a nutty flavor from the whole wheat and small percentage of rye.  I couldn’t be more happy with the crumb on this one as it was as open as you can ask for without going overboard.

I will definitely be making this one again and probably changing up some of the flour combinations in the future as well.

Thanks Alfanso for your inspiration and advice.

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Multi-grain Egg Rolls

4 Jul

DSC_0048 The last batch of rolls I made were very rich so I wanted to make something a bit more lean this time.  I omitted the cream cheese and changed up some of the flours and used whole eggs and olive oil in place of the cream cheese and butter.

They came out very tasty and while not as rich and buttery as the last batch, they still make great burger buns and sandwich rolls as well.

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Formula

Egg Multigrain Rolls (%)

Egg Multigrain Rolls (weights)

Download the BreadStorm formula 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

About 10 minutes before you are ready to mix the flours and water, add the dehydrated shallots (onions work just as well) to the water to re-hydrate them.

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 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), eggs and olive oil 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.

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 into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 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, apply an egg wash if desired and sprinkle on your toppings.  Next 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 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.

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