Tag Archives: spelt flour

Roasted Potato Yogurt Spelt Rye Sour Dough

4 Mar

This is a very rustic bread using roasted baby red potatoes and roasted sweet potatoes.  For the red potatoes I mashed them up and added them skins and all.  You can see some whole pieces of potato sticking out in the crumb shots below.

  I used fresh milled whole spelt without sifting and rye which I sifted with #40 mesh and after re-sifting the hard bits I added them back in after the final mix was complete.

The potatoes added approximately 148 grams of water which is not indicated in the formulas hydration, so this was a much higher hydrated dough than it appears.

I also added some freshly made Greek Yogurt to add some softness to the crumb.

I was very pleased with the flavor and crumb on this bake.  It was nice and soft and chock full of flavor with a moderately open crumb.  Definitely one worth making again.

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, barley flakes, potatoes,yogurt and 85% or so, 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces), olive oil and the rest of the water and mix on low for 4 minutes.  Now add the remaining sifted bran back into the dough and mix for a few seconds.  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 1.5 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).

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 (Spelt tends to proof very quickly, so if you don’t use Spelt I would leave the dough out 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 about 1 hour depending on your room temperature (if not using Spelt it will take 1.5 to 2 hours).  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 520 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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Porridge Cream Cheese Rolls

20 Feb

   I needed some rolls to eat with all the food we’ve been cooking with our Instant Pot and figured I would make a version of one of my favorites.  Cream cheese always makes for a nice soft crumb and the addition of the maple syrup in the porridge added a little extra sweetness to go along with the honey.

These came out great with a nice soft flavorful crumb.  I used some white and black poppy seeds to top some of the rolls and also used some powdered cheese and some garlic spice mix for some of the others.  I used some scissor cuts on some of the rolls just to make them pretty.

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 along with the maple syrup 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, honey and salt and mix on low for 5 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 into rolls around 125 – 135 grams each.  Place on a baking sheet with parchment paper and place a moist lint free towel on top or use plastic wrap sprayed with cooking spray.

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 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 5 minute lower the temperature to 435 degrees.  Bake for 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 2 hours before eating.

 

 

Multi-Color Roasted Carrot Porridge Bread

19 Feb

    I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg’s Rye Baker book and that came out better than I expected.  I’m not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy.  I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet.  I mashed them up before adding them in the dough and I was not disappointed with the final bread.  It came out moist with just a little hint of sweetness from the carrots.  This is one of those bakes you can eat just by itself with nothing on it, but it does go well with cheese and was perfect to dip in the Instant Pot sausage, peppers and beans we made last night :).

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 water called for in the porridge to the dry ingredients, 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

Peel and cut the carrots into medium to small size pieces and toss in some olive oil.  Place on a sheet pan and roast at 425 F until soft and slightly charred.  Let cool until ready to use and mash using a potato masher .

If using your own milled flour, mill and sift as desired.  Next, mix the flours, porridge and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, carrots and salt 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.  (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.

 

Whole Wheat Durum Greek Yogurt Bread

13 Feb

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the “Black Death” with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.

My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.

This bake has almost 70% fresh milled and sifted flour.  I added some rye bran sifted out previously in the levain which really makes my starter go bonkers.

I left the shaped dough go longer than needed and it was slightly over-proofed.  I really expected the crumb to be much more open on this one as the dough was nice and fermented before shaping but alas it was not to be.

The yogurt made for a super soft crumb and added a little extra tang to the flavor profile.  All in all a tasty bread, but due to the over-proofing, not one of my prettiest bakes.  The scoring did not open up like it should have and it may have had something to do with the less open crumb as well.  Did make great bread for a nice chicken salad sandwich I made last night for dinner.

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 , yogurt 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 olive oil and mix on low for 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.   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.

Polenta Spelt Rye Bread

6 Jan

This was my second bake of 2018.  The first one I attempted to make some baguettes using a formula I adapted from German Rolls but increasing the whole wheat flour.  Needless to say it was a disaster and hopefully my worse bake of the year :).

For this bake I used a nice % of fresh milled high extraction spelt flour with a little fresh milled rye and the balance KAF Bread flour.  I made some polenta for dinner the other night which included a little butter and cheese added in and used the left-over cooked polenta in this bake.

The spelt always is a challenge due to its low gluten content and this dough was highly hydrated and sticky.  I didn’t take my own advise I gave another fellow baker and let this over ferment.  The dough spread out more than I would have liked and there is a slightly dense bottom crumb.  Overall it does taste pretty good with a nice tasty thin crust and nutty flavor from the spelt.  The addition of the polenta adds a nice subtle flavor to this one as well and the Greek yogurt didn’t hurt the crumb either, which was moderately open and moist.

This would make a great grilled bread and some tasty sandwiches as well.  Baking it in the oven last night while it was 5 degrees F. outside was a pleasure just to open the oven door and feel the blast of heat :).

I’m off to Vegas for the CES show tomorrow, so I froze most of it to have when I return at the end of the week.

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), Greek Yogurt, cooked polenta 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 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 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 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 to 1.5 hours depending on your room temperature.  Since this dough has Spelt in it which tends to ferment very quickly, I would not let this one sit too long.  Better to bake it a little early to get better lift.

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.

 

 

 

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.

 

 

Soft as a Pillow Cream Cheese Porridge Bread

11 Oct

   This is the softest crumb of any bread I’ve made to date.  The combination of the porridge, cream cheese and potatoes made this one soft like a “pillow”.  The taste was fantastic with the combination of 5 different flours.

If you decide to try this one, make sure to leave the skins on the potatoes when you mash them up.  This really gives some added texture and flavor to the bread.  I left the potatoes chunky on this one and you can see some of the potato chunks of flavorful goodness in the crumb and the crust.

The crumb was also nice and moist and open which is to be expected for this style of porridge bread.

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 water called for in the porridge to the dry ingredients 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,  and the water together for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour or longer.  Next add the levain, cooled porridge, potatoes, olive oil, cream cheese and salt 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.  (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 to 1.5 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.