Tag Archives: toasted onions

Mixed Grain with Toasted Onions

7 Feb

main  I was in the mood for a pretty simple but tasty bread so I threw this one together a day after my return from my business trip to Germany.

I used a mix of AP, freshly milled whole wheat and rye along with some rye chops and cracked wheat for added texture.

The addition of the olive oil helped soften the crumb a bit and the toasted onions added a nice subtle onion flavor.

The final bread came out very tasty with a fairly open crumb and thick crust.  The only issue I had was the bottom crust was a little gummy which may have been caused from overproofing the dough but I’m not sure.  I almost never have this issue so hopefully it was an aberration.  Fortunately, the bread still tasted great. If there wasn’t snow on the ground I would fire up the grill and throw some slices on with olive oil, garlic and fresh mozzarella.

Enjoy…..can’t wait for the next 2 snow storms this week………NOT 🙂

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Formula

Mixed Grain with Toasted OnionsFINAL (weights)

Mixed Grain with Toasted OnionsFINAL (%)

 

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 8-12 hours or until the starter is nice and bubbly.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)

Add onions to water and let sit for 5 minutes to rehydrate.  Add water mixture to flour and mix for 1 minute or less. Cover and autolyse for 30 minutes.
Add the rest of ingredients and mix to incorporate for 3 minutes.  Transfer to a clean, lightly oiled bowl and cover tightly.

Bulk ferment for 3 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.  Refrigerate the dough for 18-24 hours.

Take the dough out of the refrigerator and transfer it to a lightly floured board.  Divide the dough into 2 equal pieces and pre-shape as a round.  Cover the dough and allow to rest for 60 minutes.

Next, shape as batards and proof for 45 minutes, covered.

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.

(NOTE: I updated formula to correct  missing AP flour in main dough.)

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Porridge Rye Beer Bread

26 Dec

solo1  I made a version of this bread in the summer and decided to bake it again with some modifications to bring to our friends house for Christmas dinner.  I usually bring some type of rye bread to go with the Christmas ham and figured a nice moist porridge bread would do the trick.

I decided to add some beer which usually gives Rye a wonderful flavor and I also added some toasted onions to the second build of the starter to really enhance the onion flavor profile.

I cut back some of the liquid to compensate for the wetter porridge which seemed to be a result of increasing the total yield of the formula to end up with 2 large loaves.

The end result was a very wet dough but it ended up springing up nicely and the crumb was as moist as I’ve ever achieved.  The onion and rye flavors came through brilliantly and everyone seemed to like it very much with their ham.

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Porridge Rye Beer Bread (%)

Porridge Rye Beer Bread (weights)

Here are the Zip files for the above BreadStorm files.

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Levain Directions

If you have a rye starter you can simply refresh and use the correct amount in the final mix.  If not, mix all the levain ingredients for Build 1 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.  One trick you can use to see if the starter is ready for build 2 is to sprinkle some rye flour on-top and when it cracks you are ready to go.  If you have a proofer you can cut down the time by setting it to 78 degrees.  It usually takes me about 3-4 hours using the proofer.

When you are ready for Build 2, mix in the remaining ingredients and hold back some of the rye flour and sprinkle it on top after mixing.  When you have a nice grouping of cracks on the top of your levain you are ready to mix the main dough.

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 550 grams of the beer for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  While the dough is resting stir in the onions with the remaining beer.  If you use fresh onions you can simply add it to the dough when going to the final mix step.  When the dough is rested, add the levain, cooled porridge,  salt and beer/onion mixture and mix on low for 6 minutes.     You should end up with a very sticky dough.  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.  (Since I used my proofer I only let the dough sit out for 1 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 30 minutes. Remove the dough and shape as desired. (Note: this is a very sticky dough, so use wet hands and your dough blade to help you shape the dough.  Do not deflate the dough and add a ton of flour or you will not be happy with the result).  I suggest using a basket with a liner floured with rice flour to prevent sticking.

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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Cottage Cheese Porridge Bread

16 May

MainI have been trying to shed a few pounds gained over the long torturous winter so I have been trying to eat much healthier.  Last week I bought some all natural cottage cheese from Whole Foods under the Nancy’s Cottage Cheese brand.  I usually buy Breakstones 2% which I enjoy but I have to say this all natural one tasted a lot different and has a strong sour taste to it.  Not to my liking for eating, but perfect for a bread.

This porridge bread turned out nice and moist with a nice sour undertone from the starter and cottage cheese.  I brought one of the loaves to work this week and everyone seemed to love this one.

Since I’m a big fan of onions I used some dehydrated toasted onions and soaked them in the water before adding to the mix.  I used some mushroom and sage flavored olive oil to add a little something extra.

I was very happy with the way this one turned out and hope you give it a try.

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Cottage Cheese Porridge Bread (%)

Cottage Cheese 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 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

Add the toasted onions to the water and stir.  Let it sit for about 5-10 minutes to become re-hydrated.  Next, mix the flours  and the water with onions for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, cottage cheese, olive oil and salt and mix on low for 4 minutes and speed #2 for another 2 minutes or by hand for about 6 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 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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Whole Wheat Desem with Quinoa & Barley Flour and Toasted Onions

23 May

Now that I finally made the famous Phil’s 100% Whole Wheat Desem bread I figured it was time to push the envelope and put my own twist on it.  I love onions so I added some toasted onions and figured I would try to mix up the flour a bit by adding a small percentage of Quinoa and Barley flour.  Both of these flours impart a nice nutty flavor to the dough along with the toasted wheat germ I also added.  I also added some dehydrated onions since I ran out of the toasted onions and wanted to make sure I used enough in the recipe.  Just for the hell of it I added some pistachio oil to make it even more nutty tasting.

I refreshed my whole wheat starter I built for the last bake of 100% Whole Wheat Desem bread and the next day away we went with mixing the final dough.

Please see Phil’s original recipe for his  formula for 100% Whole Wheat and his original procedures here http://www.thefreshloaf.com/node/27999/honest-bread-100-wholewheat-desem-bread-and-some-country-bread.

Ingredients

243 grams (refreshed) Desem Starter

650 grams Whole Wheat (KAF 100% Organic)

130 grams Quinoa Flour

119 grams Barley Flour

20 grams Roasted Wheat Germ

838 grams Water (90 degrees F.)

20 grams Sea Salt (or table salt)

11 grams Toasted Onions

4 grams Dehydrated Onions (I ran out of the toasted so used this instead)

11 grams Pistachio Oil (you can omit if desired or use any nut oil or olive oil)

Procedure

Like the last bake I decided to change his procedures by using my Bosche Mixer as follows:

I mixed  the flours and wheat germ together with all the water except for 50 grams and let them autolyes for 1 hour.  I added the dried toasted onions to the remaining 50 grams of water.  After an hour  I added the levain and the water with onions, pistachio oil and salt and mixed on speed #1 for 1 minute and #2 for 4 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  I then did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and put it in a lightly oiled bowl for 1.5 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 1.5 hours.  After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.  Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 – 210 degrees F.

The bread had a great nutty flavor and you can taste the barley and quinoa flours for sure along with the onions.  The crumb was nice and moist and open with a nice dark medium hard crust.

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