Tag Archives: walnuts

Cranberry Walnut Wine Porridge Bread

19 Dec

   Wine, Walnuts, Cranberries and Porridge….what’s not to like?  I have to say, nothing!  This one is chock full of flavor and good enough to eat by itself, but even better with some cheese.  I gave 2 of these away to some work colleagues.  I think they will enjoy them, I hope.

There is just enough wine in this one to add a nice flavor without overpowering the bread or inhibiting it’s fermentation.  The crumb is nice and moist and you get a mouthful of walnuts and cranberries with each bite.

The crumb is nice and open considering how much “stuff” is packed into this one.

 

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 cranberries with the wind and let it sit to rehydrate for about 30 minutes or longer.  Drain the cranberries and add the wine per below.

Mix the flours, wine, Greek yogurt  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, and salt and mix on low for 4 minutes.  Add the walnuts and cranberries and mix for about a minute until incorporated.  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.

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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Apple Cider Rye with Walnuts

6 Nov

dsc_0049       This is a great fall bread made with apple cider, rye flour and lots of walnuts.  If you don’t like walnuts you can certainly leave them out or cut  down on the amount used which was quite a bit.

I really like the combination of flavors in this one.  I ended up with a little more of a bold bake than I would have liked but it tastes great.

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apple-cider-rye-with-walnuts-weights

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 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 the apple 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 60 minutes or longer.  Next add the salt, starter (cut into about 7-8 pieces), and balsamic vinegar along with the eggs, 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.  At this point you can flatten the dough out slightly and incorporate the walnuts.  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 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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Cherry Walnut Yeast Water Bread

1 Jul

DSC_0115    It’s been a while since I baked with a Yeast Water starter and I now that cherries are in season and inexpensive I figured it was time to build one again.

It took a few days to bring the YW to life with a handful of cherries, water and a little honey.  Once it was ready to use I built up a levain in 2 stages and used a nice combination of flours including freshly milled whole wheat and durum flour.

Naturally I needed to add some cherries to the main dough and figured some walnuts would make this a winner.

The final dough turned out great with a nice soft semi open crumb chock full of cherries and walnuts.

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Cherry Walnut Yeast Water Bread (%)

Cherry Walnut Yeast Water Bread (weights)

Download BreadStorm .BUN file here.

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Levain Build 1

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.

Levain Build 2

Add the ingredients for Build 2 and mix until smooth.  Let is sit at room temperature until doubled around 4-5 hours.  You can then either use it immediately or refrigerate it for a day before using.

 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,  and salt and mix on low for 5 minutes and then add in the cherries and walnuts 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.

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Lot’s of Walnuts and Cherries!

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Assorted Cone Flowers (Echinacea)

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Cone Flower

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Oriental Lilly

Barley Walnut Pecan Sourdough

16 Mar

MainI just received my order from KAF the other day and wanted to use the barley flour I had ordered.  I love the nutty flavor barley flour provides so why not up the nutty flavor a few notches and add some walnuts and pecans?

I used some French style flour from KAF as well as the barley flour for main dough and used some sprouted rye flour I milled myself, along with more French style flour for the starter.

This may not be the prettiest bread I have baked since I over-proofed it slightly and it spread out when it was time to bake, but it sure tastes terrific. I guess if you don’t like nuts this would not be to your liking but if you do, give this one a try.

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Formula

Barley Walnut Pecan Sourdough (%)

Barley Walnut Pecan Sourdough (weights)

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 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), 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 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.

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Cranberry Walnut Porridge Bread

4 Feb

MainI made a similar version of this bread over Thanksgiving but never had a chance to post it.  I changed a few things including increasing the hydration and used walnuts instead of pecans.  I wanted to really bring out the nutty flavor in this one and used barley flakes along with rolled oats for the porridge.  The Greek Yogurt was added for a little extra sour edge and I find it adds a little extra creamy texture to the final loaf.

All in all this is one of my favorite breads I have come up with and made an excellent grilled ham and cheese sandwich :).

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Cranberry Walnut Porridge Bread (weights)

Cranberry Walnut Porridge Bread (%)

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 20 minutes to an hour.  Next add the levain, cooled porridge, Greek Yogurt and salt and mix on low for 5 minutes.  Now add the walnut pieces along with the cranberries and mix on low for another minute until they are incorporated.    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.

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Spelt Multi-grain Walnut Sourdough Bread

21 Aug

GroupFinal I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.

My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts.  I’m not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.

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New Apprentice Max Loving the Sand

I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.

The final bread was a nice nutty, chewy bread perfect for some hard cheese or olive oil.  The crumb was nice and moist and open and the spelt flour really added a wonderful taste to this one.

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SpeltMultiGrainWalnut

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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.

 Main Dough Procedure

Mix the flours with the water for about 1 minute.  Place it in a covered bowl and let it sit at room temperature or in your refrigerator overnight for around 12 hours.

The next day cut the starter in pieces and add it along with the oil and vinegar to the dough and mix on low-speed or by hand for 4 minutes.  Next add the chopped walnuts and mix until incorporated 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.  (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 and cover with a moist towel or oiled plastic wrap.  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.

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 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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Purple Haze Pecan-Walnut Multi-grain Sourdough

1 May

GroupShot I love nuts….some say I am nuts….well, I’ll leave that up to you to decide but I think my wife has already made up her mind :).

My favorite nuts are pecan and walnuts with pistachios coming in a close third.  I have been wanting to make bread with nuts in it for a while, but since my wife detests nuts I have not baked one for a while.  In any case it was time to take the plunge and incorporate both of my favorites in one bread.

I didn’t want the pecans to compete too much with the walnuts so I ground the walnuts into a paste with my coffee grinder and added the pecans after chopping them.

I used the 36 hour method which I have posted about a few other times which I found really helps to develop the flavors and open the crumb.  I also wanted to push the hydration limits on this one and see how high I could go with a multi-grain type bread and still get a nice open moist crumb, so this one is not for the faint at heart and comes in at 80% hydration.

I used a multitude of flours which I thought would provide a nice nutty flavor profile to compliment the pecans and walnuts and I have to say I was not disappointed.  The final bread while a little flat due to the high hydration is chock full of nutty flavor and as a bonus the walnuts gave the dough a nice purple haze.

The crumb is as moist and open as one could hope for and the crust is just thick enough without being too chewy.  All in all this one is a keeper.Closeup1

Formula

PecanWalnutMultigrainChart

Procedure

Refresh your starter the night before you are ready to bake and make sure you have at least 300 grams.  I used my standard AP starter which is at 66% hydration.

Mix the flours, and ice-cold 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 chop the pecans and grind the walnuts into a paste.  (Note: do not grind the pecans, just the walnuts).  Add your starter, walnut paste, mashed potatoes and salt to the dough and mix by hand or in your mixer on low until it is thoroughly mixed and evenly distributed.  Mix for 3 minutes and then add the pecan pieces and mix for another minute until the nuts are evenly distributed.  Place the dough into a well oiled container or bowl and cover.

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 20-30 hours.  I ended up letting it go around 40 hours since I got tied up in Skype meeting but it didn’t have any adverse effects.

When you take the dough out of the refrigerator you want it to have almost doubled in volume.  Mine only rose about 1/3 in volume.  Let it rise at room temperature for around 2 hours or until the dough has doubled from the night before.CloseupRisenDough

Next, shape as desired  and place in your baskets.  Make sure you use enough rice flour with flour in your bowl/basket to prevent this moist dough from sticking.  This is a very wet dough so you will have to make sure you use wet or floured hands to shape the dough.  Don’t add too much flour when shaping.  I actually didn’t use any flour for shaping these, and pretty much did the shaping in the air before plopping them into the bannetons.risendough

Cover the dough with a moist towel and let sit at room temperature for 1.5 to 2 hours.  (I used my proofer set at 80 degrees for 2 hours).

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

Set your oven for 500 degrees F. at least 45 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the loaf is nice and brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

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

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

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