Tag Archives: toasted almond flour

Kamut Millet Toasted Almond Sourdough

25 May

This is a relatively simple bread made with fresh milled Kamut flour, KAF Millet flour and KAF Toasted Almond Flour.  I added some smoked pecan maple syrup for extra sweetness which complimented the nutty flavor of the almond flour.

All in all, this one came out very tasty and made some great grilled bread with olive oil for dinner this week.

The crumb could have been a bit more open but it was nice and moist.

Download the BreadStorm File Here.

 

 

 

 

 

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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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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Multi-Grain Urbrot “Challenge Bread”

6 Oct

Final1Karen from Brot & Brad and the Fresh Loaf posted an exciting baking challenge to create a German style multi-grain rye bread called an Urbrot.  This was based on her recent trip to Germany while visiting Fredrick the Great’s Sanssouci.  Please read her excellent write-up on her travels and a recap of all the challenge bakes from fellow TFL members here.

I finally had some time to take up the challenge and decided to bake my version similar to a Bordinsky.  Please take a look at Varda’s (recipe here) from The Fresh Loaf website for the play by-play.

I did borrow from Janet’s recipe on the Fresh Loaf for my percentages and I followed her procedure for the Sour build.  In retrospect since I was using my AP starter to create the Sour I should have built it in 2 steps and not 1.  I had to wait around 8 hours for the Sour to activate and it still could have been more active for my taste.  Next time I would follow the multi-step build Varda included.

I’m not sure the bakers percentages are accurate in my formula below, but if you follow the ingredients list and amounts you will be fine.

The Harvest Grain blend mix from King Arthur flour includes the following ingredients: Whole oat berries, millet, rye flakes, wheat flakes, flax seeds, poppy seeds, sesame seeds and sunflower seeds. In addition to using this mix I added pecans, baked potato, almond flour, wild mushroom and sage olive oil and a bunch more whole grains.

I used dark rye flour from King Arthur Flour which they call Pumpernickel flour and just to make things interesting I added dehydrated onions to the sour mix and used coffee for part of the liquid.

All in all this came out excellent for this type of bread.  I am not sure how to describe the flavor profile but it was mildly sour and chock-full of flavor.

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Crumb

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

 

Peppermint Mocha Kahlua Multi-grain Sourdough

12 Sep

Okay, so every time I go down to my basement I keep passing the bottle of Peppermint Mocha Kahlua staring at me from its perch on our bar.  It’s red and white bottle was just yelling at me to try it in a bread or down some with ice, so I decided to do both.

I rediscovered some interesting nut flours that I had in my refrigerator and decided to mix  the toasted almond and hazelnut flours with some fresh milled rye flour.  I really like the effect a soaker/scald has on a multi-grain bread so I mixed up some cracked wheat, red quinoa and bulgur wheat with some hot water.  It is interesting how these ingredients sucked up every last bit of water as when I added them to the dough there was not a dry eye in the house or the bowl.  The official way of calculating the hydration of a dough is to not include the water sucked up by the soaker, but I warn you this bread is a wet one especially due to the soaker.

I also deviated from my normal starter and used a 100% AP starter instead of my normal 65% starter.  I also used a much smaller amount of starter mainly due to that I didn’t have any more left to use.  I used 222 grams of this starter versus the usual 425 grams of my dryer starter.

I have to say the end result of this bake was very satisfying.  If you don’t like moist bread, then this one is not for you as the final dough was probably the most  moist  I have made to date.  The crumb melts in your mouth and you can really taste the nut flours but not really the Kahula.  I thing the Kahlua definitely contributed to the moist crumb for sure.

And now for the directions if you are so inclined:

Soaker

100 grams Cracked Wheat

100 grams Red Quinoa

60 grams Bulgar Wheat

250 grams Hot Water

Mix water in a bowl with other ingredients and let sit covered at room temperature for 1 hours or overnight.

Main Dough

Ingredients

222 grams Starter at 100% Hydration

200 grams Bread Flour (KAF)

65 grams Toasted Almond Flour (KAF)

65 grams Roasted Hazelnut Flour (KAF)

269 grams Freshly Ground  Rye Flour

256 grams Peppermint Mocha Kahlua at room temperature

100 grams Water at room temperature

14 grams Sea Salt (or table salt)

Procedure

I mixed  the flours and starter together with all the liquids  except for 50 grams of Kahlua and let them autolyes for 20 minutes.    I then added the soaker and the rest of the Kahlua with the salt and mixed on speed #1 for 3 minute and #2 for 2 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  Since this dough is very wet I put it in an oiled bowl and did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and let it rest out for another 2 hours after which I put it in the refrigerator until the next day.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into a miche boule and put it in a floured banneton which has a cloth insert and let it rise covered for 2 hours.  Make sure to either use a cloth insert or use a loaf pan as this dough is very, very moist.

After 2 hours or when the dough passes the poke test, score the loaf as desired and prepare your oven for baking with steam.

I warm my oven to 500 F. and once I put the loaf in the oven I add 1 cup of boiling water in a heavy-duty pan on the bottom shelf of my oven and lower the temperature to 450 degrees F.

Bake the loaf for around 40-50  minutes until the crust is nice and  golden brown and reaches an internal temperature of 200 – 210 degrees F.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

 

Semolina Multi-grain w/ Toasted Almond Flour & Cherry Balsamic

27 May

I was inspired to try adding some balsamic vinegar into one of my breads after reading about Karen Hanseata’s Wild Rice bread on the Fresh Loaf this past week.  I have some cherry balsamic  that I love using so I was curious to see if it would have any affect on the taste of my bread.

While looking for some different components to add to my next bake I discovered that my wife had stashed some Toasted Almond Flour in the refrigerator so I figured why not give it a try.

I also used some Potato flour and Durum flour along with some hickory smoked sea salt and assorted all natural grains for this bake.

I cut back on the hydration slightly from my previous multi-grain breads and not counting the 359 grams of water used in the soaker it comes in at only 56%.  There is no doubt that the water from the soaker makes the final dough much moister than 56%.  I also did not count the soaker grains as part of the flour.  According to the BBGA (Bakers Guild of America) soakers including the water and other ingredients should be considered “hydration neutral”.  This is obviously a difficult concept to control but none the less that is the prevailing rule in the industry.

For this bake I made a boule as well as a circular shape similar to a large donut.

The final dough came out very tasty. You can see the toasted almond flour imparted a slightly orange tinted color in the crumb and it gives it a very nutty flavor.  I can’t say that I tasted the cherry balsamic vinegar but I’m sure it added to the overall flavor profile somehow.  The crumb is nice an open and moist and you can see some of the soaker grains melded together.

If you venture to try this, please let me know how your attempt comes out.

Ingredients

Soaker

28 Grams English Malted Flakes

60 Grams Bulgar Wheat

55 Grams Organic Oat Bran

55 Grams Cracked Wheat

285 Grams Boiling Water

Final Dough

425 Grams White Starter recently refreshed (65% Hydration Seed Starter)

200 Grams Durum Semolina Flour (KAF Brand-make sure  you don’t use the Fancy Semolina flour which is too gritty)

250 Grams Bread Flour (KAF)

58 Grams Toasted Almond Flour (KAF)

35 Grams Potato Flour

14 Grams  Hickory Smoked Seas Salt or Table Salt

264 Grams Water, 90 degrees F.

12 Grams Cherry Balsamic Vinegar (Feel free to substitute any Balsamic you have or just add more water)

Directions

Mix all ingredients for soaker in a bowl and add boiling water.  Let it sit for 2-3 hours covered until the grains are soft.  (I actually only let it sit for 1 hour which was long enough).

Add the water and flours into your mixing bowl and mix for 2 minutes on low.  The dough should come together in a shaggy mess and should be relatively moist at this point.  Let it rest (autolyse) for 25 minutes and then add the salt, balsamic vinegar and the soaker and mix for 4 minutes more on medium low-speed.  If necessary you can add some additional water or flour but be careful not to make the dough too dry.  It should be relatively sticky but not soupy.

Remove dough from mixing bowl to work surface and do a stretch and fold.  You may need to wet or oil your hands and the work surface since the dough will still be very sticky at this point. Form the dough into a ball and let it rest uncovered for 10 minutes.  Let the dough rest uncovered for 10 minutes.  After 10 minutes do another stretch and fold and cover the dough with a moist lint free towel or plastic wrap sprayed with non-stick cooking spray.  Do another stretch and fold two more times letting the dough rest 10 minutes each time.  After the last stretch and fold put the dough into an oiled bowl and cover it tightly.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.

To make the circle bread I formed half the dough into a cylinder and formed it into a circle.  I placed a small glass bowl in the middle wrapped in plastic wrap that I sprayed with cooking spray to prevent it from sticking to the dough.  I placed the dough into a large banneton and let it rest per below.

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

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

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

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

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

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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