Tag Archives: sweet potatoes

Durum 00 Sweet Potato SD Buns

12 May

It’s that time of year again for grilled burgers which demand some tasty buns like these!

Fresh milled durum and whole wheat with some Caputo 00 style flour and sweet potato made the perfect soft and flavorful burger bun.

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.  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 30 minutes or longer.   Next add the salt, starter (cut into about 7-8 pieces), sweet potatoes, olive oil and balance of 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 hours.  Remove the dough and shape into rolls (for burgers I usually weight the dough to 145-155 grams).   Place the shaped rolls on a cookie sheet sprayed with cooking spray or use some parchment paper 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 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 above the pan.  I pour 1 cup of boiling water in the pan right after I place the rolls in the oven.

Let them bake for around 20 minutes until they are nice and brown.

Take the bread out of the oven when done and let it cool on a bakers rack before eating.

Advertisements

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.

Sweet Potato Multi-grain Bread

11 Apr

I’ve made bread with sweet potatoes before, but I have to say this is my best one yet.  Moist and flavorful there’s not much to complain about on this one.

I used a combo of freshly ground flours as well as Caputo 00 type flour.  The cottage cheese, eggs and roasted sweet potatoes created a moist and flavorful bread.

Note: Water content of whole eggs is 80 grams, Cottage Cheese 81 grams, Sweet Potatoes 145 grams for a total of 306 grams.  This was not included in the formula so the hydration of this bread is much higher than listed.

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, roasted sweet potatoes, cottage cheese, eggs and 200 grams of 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 up to an hour.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil and water (as needed) 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 200 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.

Mixed Potato Durum Ricotta Bread

13 Aug

DSC_0044    I wanted to make some good soft and flavorful potato bread and this formula ended up as close to what I imagined as possible.

It’s very similar to store bought potato bread but much, much better.  The ricotta cheese combined with the sweet potatoes and red potatoes really gave the crumb a nice soft and moist texture which is perfect for this type of bread.

The crumb was not terribly open, but that’s okay, since who wants your sandwich fillings pouring out anyway :).

I tried Teresa Greenway’s Stegosaurus scoring technique from Northwest Sourdough, which you can see here for one of the loaves and it came out pretty good but I realized I didn’t follow her directions exactly so I have a partial Stegosaurus bread :).

DSC_0048

Formula

Mixed Potato Durum Ricotta Loaf (weights)

Mixed Potato Durum Ricotta Loaf (%)

Download the BreadStorm File Here.

DSC_0049

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, potatoes 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), ricotta cheese 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.  (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.

DSC_0062

DSC_0062 (1)

 

 

Durum Mixed Potato Bread

19 Dec

mainI had roasted some sweet potatoes and baby red potatoes the other night on the grill when cooking a marinated pork roast with using some of them in a bread.  I thought they would pair well with some Durum flour and 00 Caputo flour and I was not mistaken.

This is a terrific sandwich bread and also works well mopping up sauce which I happily did with my wife’s pasta and meatballs the other day.  The crumb is a little tight but it was nice and soft and moist and tasted great.

I like to use the potatoes skins and all which gives it a nice rustic look and you can see some of the bits of potato sticking out of the top crust if you look carefully.  (Note: if you click on the photo it will enlarge)

Closeup1

Formula

Durum Mixed Potato Bread (%)

Durum Mixed Potato Bread (weights)

Download the BreadStorm File Here.

closeup2

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), olive oil and potatoes, 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. (I use a proofer set to 78-79 degrees and it usually takes 1 hour for initial proof and 1 hour for final proof after shaping).

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.

closeup3

crumbgroup

crumbcloseup

 

 

Durum Mixed Potato Cheese Bread

23 Jul

main      This is an interesting bread made with both roasted sweet potatoes and roasted purple and red potatoes.  I used freshly milled whole Durum flour along with some fresh milled whole wheat and a nice helping of olive oil.

The end result was a tasty bread with a nice sour tang.  Of course the addition of the cheese didn’t hurt either.

closeup

Dahlia

Formula

Durum Mixed Potato Cheese Bread (%)

Durum Mixed Potato Cheese Bread (weights)

Download the BreadStorm File Here.

closeup2

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 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 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, mashed potatoes skins and all and balance of the water, and mix on low for 5 minutes.  Add the cubed cheese and mix for one additional 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.  (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.

crumb

Some photos from my gardens.

assortedflowers2

SandmanLily

my namesake the “Sandman” Lily

coneflowerswithbee

PinkPompCones

orangeconewithpurple

GreenConeflower

bellflower1

bellflower2

rubyredconeflower

BlueHydrangia

LigilariaFlower

Roasted Potato-Sweet Potato Onion SD Bread

22 Nov

Final I needed to take a break from baking and eating rye bread .  I was in the mood for a nice lighter loaf and since I had some leftover sweet potatoes and roasted fingerling potatoes along with some caramelzied onions the rest fell into place very easily.

I used a combination of European style flour from KAF (you can substitutes bread flour or AP along with about 5% white whole wheat), Durum flour and a little First Clear.

If you love onions you will be very happy with this one for sure.  There is nothing that smells better when baking than a bread with onions and the taste was fantastic.

This formula would also make great rolls for the holidays.  I would probably add some crannberries or cherries and maybe some walnuts if desired.

Hope you get a chance to try these for yourself.

Happy Thanksgiving to everyone.

closeup1

Sweet Potato-Potato Onion Bread (%)

Sweet Potato-Potato Onion Bread (weights)

Download BreadStorm .BUN file here.

Closeup2

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.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, (make sure you mash up the potatoes), butter and salt and mix on low for 5 minutes and then add in the onions and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  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.

Crumb1

CrumbClose

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