Tag Archives: spelt

Sourdough Spelt Bialys with Caramelized Onions

3 Sep

  It’s been too long since I made some bialys.  Bialys seem to be the forgotten stepchild of bagels it seems :).  My original formula and procedure is here.

I decided to use around 28% freshly milled and sifted spelt flour along with First Clear flour in this bake.  I also use freshly caramelized onions instead of dehydrated onions and added some balsamic vinegar to finish them off.  I under-estimated how much onions to sub for the dehydrated and did not have enough for all the biayls so I used some shredded cheese instead.  Not a bad replacement if you ask me.

I also bulk fermented the dough instead of shaping the bialys and then refrigerating them.  Other than that you can follow along with the original instructions.  For the dough I bulk fermented after 3 rounds of S & F’s every 25 minutes and let the dough sit out at 78 degrees for 1.5 hours total.  The next day I took the dough out and let it sit for around 1.5 hours at 78 degrees, shaped them into balls, let them proof for 1.5 hours, shaped per original recipe and baked.

The fresh caramelized onions really added a nice sweet flavor to these and were worth trying.

Download the Formula here.

Broa de Milho (Portugese Corn Bread)

29 Mar

 

Main  Back in December, Varda from my favorite bread website The Fresh Loaf posted a request for an authentic Portuguese bread recipe for Broa.  I did a quick search on the internet myself and came up with a couple of interesting options.  The one I baked the other day was very interesting in regards to how the dough is actually shaped which is what convinced me to give it a try.  After the dough bulk rises you divide and roll the dough around a bowl that has been filled with water and then lightly floured.  It was very simple and fun to try and came out pretty good.  The original recipe was posted here.

The recipe is not very specific in regards to all of the ingredients so I converted everything to grams and converted my starter to an almost 100% hydration one.  I usually like to bulk ferment the dough in the refrigerator but I decided to follow the recipe and let it sit overnight at room temperature which was around 68 degrees.  I think next time I would bulk retard the dough in the refrigerator to get some additional flavor.

This recipe also calls for a corn meal “scald and a multi-grain flour mix.  The original recipe used rye, wheat and barley but I changed it up a bit and used rye, spelt and red winter wheat.

I think the final baked dough came out pretty good with a nice sour tang and you can definitely taste the corn meal influence.  Give this one a try if for nothing more than to try the unique shaping technique.

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Broa de Milho (Portuguese Corn Bread) (%) Broa de Milho (Portuguese Corn Bread) (weights)

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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.

Corn Scald

Pour 351 grams of boiling water over the 224 grams of fine corn meal and mix to form a mush.  Let it sit and cool for around 20 minutes.

 Main Dough Procedure

Mix the flours and levain with the cooled corn scald for a minute.  Next add the salt and the remainder of the water and mix for around 5-6 minutes until a soft dough has been achieved.  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.  Let the dough sit out in your covered bowl overnight for around 10-12 hours.

The next morning you should have a nice puffy dough that has doubled in size.  Carefully transfer the dough to your work surface and divide into 4 equal parts but be careful not to deflate the dough.

Prepare a large mixing bowl by filling it with cold water and pouring it out.  Next dust the inside of the bowl with flour so it is completely covered.

Now for the fun part!  Take the first piece of dough and carefully place it in the floured bowl and swirl it around for around 15 – 20 seconds until it starts to get roundish.  Place it on a parchment covered baking sheet and dust with flour.  Repeat for the other 3 pieces and cover with either a moist lint free towel or sprayed plastic wrap.Let the dough sit at room temperature for around 2 hours.  The dough should puff up and spread out so don’t be alarmed.  Do the poke test to make sure you don’t over-proof them.shapedandrisen

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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.

Immediately lower the temperature to 450 degrees.  Bake for 15-20 minutes and then lower the temperature to 400 degrees 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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Lexi trying to score some flour…..

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

Black Cocoa Multi-Grain Sourdough

4 Mar

Final   I’ve added cocoa to bread before and it gives the final product a nice dark complexion with a subtle chocolate flavor that resides in the background.  I also added some chocolate infused olive oil and chocolate flavored balsamic vinegar to make it interesting.

I used a mix of freshly milled flour along with some French Style flour from KAF and added some left-over mashed potatoes to round out the formula.

The final dough had a deep dark crust and interior with a soft open crumb.  You can taste the chocolate undertones from the different chocolate flavored ingredients and the multi-grain mix makes this a healthy and tasty bread.

I used my BreadStorm program on my IPAD again to produce the formula below.  I broke out the seed starter flour and water separately as you can hopefully see below.  I’m really starting to get the hang of this program and once you figure it out it’s a pleasure to work with and pretty simple.

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Formula

Black Cocoa Multi-Grain (weights)

Black Cocoa Multi-Grain (%)

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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, black cocoa 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), potatoes, oil and balsamic vinegar and mix on low for 6 minutes and then 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.  I made 1 large boule shape.   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.

Risen

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.

Scored

After 1 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 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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36 Hour Multi-grain with Caramelized Onions Sourdough

22 Feb

mainI love using this 36 hour method to make bread.  It takes a little planning but once you figure that part out it’s pretty easy.  I have yet to have a bad result from this method unless you count the baguettes that got stuck to my peel and fell into my oven, but we won’t go there!

I actually baked this bread on Monday but since this week has been a blur due to me starting a new job on Monday and adopting a new apprentice on Sunday I’ve had my hands full!

Our new family member Lexi is around 4 months old and is a black Lab mix.  She’s keeping Max busy, that’s for sure!Lexi1Lexi-Max

I love caramelized onions and wanted to use them in this bake along with some fresh milled hard winter white whole wheat, spelt and rye along with some KAF French style flour.  Other than the different flours this one was  pretty straight forward formula and the end results were perfect.  The crumb is nice and open and the onion flavor was to die for.  I mixed the onions in with the dough when adding the starter and salt and it had plenty of time to permeate the dough.

On another note, I signed up to be a test subject for BreadStorm for the IPAD and the formulas below are screen shots from my first attempt.  I have to still learn how to use this program, but for the first try it seems great and worth a look if you like to turn your recipes into formulas.  (Update: I switched out the original formulas for the corrected versions with the flour and water from the seed starter included).

Give this one a try and I guarantee you won’t be disappointed.

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36 Hour Multigrain with Onions (starter broken out) (%)

36 Hour Multigrain with Onions (starter broken out) (weights)

 

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Directions

 Starter Build 1

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.

 Starter Build 2

Add to Build 1 Starter:

85 grams French Style Flour

52 grams Winter Hard White Whole Wheat

100 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around  4 – 6 hours.  The starter should almost double when ready to proceed.

Main Dough Procedure

Mix the flours and the ice water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Put the dough in a slightly covered oiled bowl and put in the refrigerator for 12 hours.

The next day add your starter, caramelized onions and salt to the dough and mix by hand until it is thoroughly mixed and evenly distributed.  Due to the high water content in the 100% hydration starter this dough is very easy to mix by hand and is very silky and smooth.

Bulk rise at room temperature for 2-3 hours until it grows around 1/3 in volume doing stretch and folds every half hour until it has developed the correct amount of strength.

Put the dough back into the refrigerator for around 20-24 hours.  I took it out about 20 hours later.

When you take the dough out of the refrigerator you want it to have almost doubled in volume, but if it doest don’t worry as it will end up okay anyway.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.

Next, divide the dough and shape as desired and place them in their respective basket(s).

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.

Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 550 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your oven on your oven-stone with steam and let it bake for 10 minutes and then lower the temperature  to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 210 degrees F. you can remove it from the oven.

Let the bread cool down for at least an 3 hours or so before eating as desired.

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Double Starter Multi-Grain Sourdough

18 Jan

Final Last weekend I converted part of my AP starter to a Rye starter building it up over 3 builds and ending up with a 100% Rye starter.  Since I also refreshed my AP starter I decided to make a new bread utilizing the rye starter which was built using freshly milled rye flour as well as my AP starter.  I used a much higher percentage of rye starter for this bread and also included some freshly milled spelt, Hard Red Winter Wheat and Hard White Wheat along with some additional rye.

I thought using some molasses to cut some of the whole grain bitterness would be a nice addition along with some chocolate balsamic vinegar and some caramel flavored coffee for the liquid.

The final bread came out great with a nice moist open crumb for such a high percentage of whole grains and you can really taste the combination of molasses and coffee.

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Formula

300 grams Rye Starter @ 100% Hydration

125 grams AP Starter @ 66% Hydration

150 grams Rye Flour

125 grams Spelt Flour

145 grams Hard Red Whole Wheat

150 grams Hard White Whole Wheat

400 grams Coffee (I used a caramel flavored version)

30 grams Molasses

21 grams Chocolate Balsamic Vinegar

17 grams Sea Salt

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 Main Dough Procedure

Mix the flours, and coffee 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 or longer.  Next add the salt, starters, molasses, and balsamic vinegar and mix on low for 3 minutes.  Mix on medium for another 3 minutes and then 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.

Risen-in-baskets

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.

Scored

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 35-50 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.

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

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Chipotle Cheddar Roasted Corn Multi-grain

5 Jan

Mian  This bread uses a combination of fresh milled flour from my Nutrimill and store-bought flours.  The hard red wheat and hard white wheat were fresh milled.

I used some pecan meal I had bought during my trip to King Arthur Flour a few months ago in the starter which adds a nice nutty flavor to the final dough.  I also used some canned corn that I roasted under my broiler since corn on the cob is not in season in New York right now.

I thought some chipotle cheddar cheese would compliment the corn and the combination of flours and to be honest I love cheese so it couldn’t possibly hurt it.

Since I used some low gluten ingredients I decided to use some high gluten flour from KAF known as Sir Lancelot to compensate.

I have to say I was not sure how this one would come out, but it honestly couldn’t taste any better.  The spicy cheese along with the whole wheat flours and pecan meal make this one good enough to eat by itself without any butter, oil or anything.  I wouldn’t change anything on this.  The only downside is I need to lose some weight and it’s going to be hard not to eat the whole loaf by myself!

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Formula

ChipolteCheddarRoastedCorn

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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 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 honey and mix on low for 5 minutes.  Next add the corn and cheese and mix on low for 1 minute to make sure they are incorporated and then 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.  I made 1 large miche.   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.

DoughRisen

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.

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 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.

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

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Cosmo decided the doggie toy basket makes a good bed….

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Hard Cider Cherry Rye Bread

2 Nov

Main-Shot  Last weekend I was lucky enough to journey back to one of my favorite states Vermont and visit King Arthur Flour as well as some other local attractions.  We enjoyed some great meals at the Norwich Inn and Simon Pearce Glass which blows their own glassware.

The new expanded store and bakery at KAF was amazing and we felt like kids in a candy store loading up our shopping cart to the top with baking goodies.  We also managed to find some great Vermont maple syrup, honey and raspberry apple sauce along with some Vermont Hard Cider.  The last 2 ingredients were the inspiration for this latest bake.

I originally wanted to add some cranberries but I only had dried cherries in the house so in they went as a substitute.Ingredients

I think hard cider goes great with rye so I used a fair amount of dark rye flour in this bake and I added some spelt which add a nice nutty flavor.  I don’t think you can really taste the raspberry apple sauce but it added a nice moist texture and compliments the cider and cherries very well.

The end result was a nice moist bread with a great crust, fairly open crumb for this mix of flours and a tasty bread all around.

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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.

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 Main Dough Procedure

Mix the flours, and hard cider 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 the rest of the ingredients (except the cherries) and mix on low for 5 minutes.  Now add the cherries and mix until distributed for about 1 minute.   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.  I decided to add some oat bran to the bottom of the baskets to add some nice texture to the finished loaves.  Next place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

Risen

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are 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 a shelf above the pan and one on the top shelf.

Scored

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 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.

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

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