Tag Archives: white rye

Apple Cider Rye Potato Bread

30 Dec

I’ve made bread with cider before and always like the sweet flavor it imparts.  I decided to add some roasted white sweet potato to this one and it really helped create a super moist crumb.  I was actually pleasantly surprised at how moist this crumb turned out.  The flavor was fantastic and this bread is the perfect sandwich bread for some pastrami or any deli meat.

Please note, white sweet potato is not as sweet as the orange type and the water content is less so if you use them instead, you need to adjust your hydration accordingly.

HAPPY NEW YEAR from Max and Lexi!

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the cider for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, sweet potatoes, olive oil and salt and mix on low for 5 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 525 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.

 

Advertisements

Rye Potato Onion Porridge Ale Bread and Holiday Rolls

25 Dec

         Happy Holidays to everyone.  As usual, we celebrated the holidays with family and friends and cooked and baked and baked some more :).

For Christmas dinner at our good friends house I always bring my homemade pirogi filled with potatoes and cheese and also a cheese only version.  I also bring some type of rye bread to accompany the spiral ham they serve.  This year I made a big miche style rye with porridge, raspberry ale, onions, mashed potatoes mixed with fresh ground rye, white rye and First Clear flour.

I made a smaller loaf to keep for myself and as you can by the crumb shot it came out nice and moist and full of rye and onion flavor.

I made some German pretzel rolls to bring to my family’s holiday dinner.  I melted some smoked Gruyere on some of them which was delicious.

For Christmas Eve I made some German Weizenbrotchen Sour dough Rolls brushed with melted garlic butter to go along with the Italian theme our friends were following.  I also melted some mixed Italian cheeses on some of them for something extra special.

I hope you all are having a great holiday season.

Here’s more details on the rye bread for those who are interested.

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 onions with the ale and let it sit to rehydrate for about 30 minutes or longer.

Mix the flours, ale, and the potatoes for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, caraway seeds and salt and mix on low for 5 minutes.  A 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.

Cherry Cranberry Pecan Porridge Cream Cheese Rolls

3 Dec

These rolls were baked for Thanksgiving dinner at my Brother in law’s in North Carolina.  We made our usual pilgrimage down south and as usual I volunteered to make some rolls for dinner.

I actually made 2 batches from the same main dough.  One batch had the cherries, cranberries and pecans and the other was plain with some melted cheddar grated on top and toasted dried onions.  The formula below includes only enough cherries, cranberries and pecans for half the dough so if you want to use it for the entire batch, simply double the amount.

These came out nice and soft and super tasty and went over very well with the hungry family.

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.    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

Add the dried cherries and cranberries to the water and let it hydrate for about 30 minutes.  Strain the add-ins and set aside and use water for main dough.  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, cream cheese and salt and mix on low for 5 minutes.  Add the pecans, cherries and cranberries and mix until incorporated or you can add it by hand during the stretch and folds.  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 divide into pieces approximately 110-130 grams depending on how big you want them.  Shape into rolls and place on parchment lined cookie sheets or jelly pans.  Cover with a damp tea towel or plastic wrap sprayed with oil and let them rise until they are 1/3 to doubled in size.

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 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, apply a simple egg wash and for the batch with the cheese and onions add after applying the egg wash.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 425 degrees.  Bake for 25-30 minutes until the rolls are nice and brown.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

 

 

 

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.

main1

closeup3

Porridge Rye Beer Bread (%)

Porridge Rye Beer Bread (weights)

Here are the Zip files for the above BreadStorm files.

closeup2

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.

closeup1

crumb1crumbcloseup

Rye Porridge Onion Bread

31 Jul

main  I was in the mood for a nice pastrami on rye with melted cheese and a good sour pickle.  I was going to just make my Jewish deli rye formula, but I remembered I had not made a rye porridge bread bread yet, so why not combine the two and hope for the best!

I have to say the taste on this one is fantastic and it’s one of those breads you can eat with nothing on it.  The high hydration and  porridge component made this breads crumb super moist.  I love the onion bits dispersed with the rolled oats, rye chops and cracked wheat.

The only issue I had with this bread was that it ended up a little flat with little oven spring.  The high % of rye in this one fermented real quick and I should have reduced the amount of time I left the dough out after bulk fermenting.  It was very difficult to shape and I made the mistake of not using a basket with a liner.  I managed to get some extra flour underneath the dough after I shaped and placed in the cane baskets but probably man-handled the dough a bit too much.  Next time I will use a lined basket(s) for sure or make batards and use my linen couche.

closeup1

Rye Porridge Bread (%)

Rye Porridge Bread (weights)

Here are the Zip files for the above BreadStorm files.

closeup2

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 450 grams of the water 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 water.  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 water/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.

crumb

 

Yeast Water-Sourdough Combo Multi-Grain Miche

28 Feb

FinishedLoafMy last bake was a lemon sourdough which ended up as food for the squirrels .  I decided to recover from that calamity by baking a good wholesome multi-grain bread.

I made a soaker with a bunch of different grains and let it sit for 24 hours in a bowl with hot water to soften it up.  The grains will soak up about 75% of the water which will end up making your dough very moist.

This bake came out excellent with a great dark and thick crust and open and moist crumb.Closeup

Soaker

45 grams Malted Rye Berries

80 grams Groats

75 grams Soft White Wheat

275 grams Boiling Hot Water

Mix water in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Starter Build 1

36 grams Seed (Mine is 65% AP Flour Starter)

114 grams European Style Flour (KAF)

45 grams Yeast Water

30 grams Water (85 – 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Starter Build 2

150 grams European Style Flour (KAF)

95 grams Yeast Water

Mix the Yeast Water and flour in with the starter from Build 1 for about 30 seconds to a minute until all the ingredients are incorporated.  Cover and leave at room temperature for at least 6-10 hours.  The starter should double in volume.

Main Dough

Ingredients

425 grams Starter from above (It’s possible you could have a little left over from above but I had exactly 425 grams)

100 grams White Rye Flour

100 grams Potato Flour (KAF)

300 grams European Style Flour (KAF)

All of the Soaker from above

325 grams Water (90 degrees F.)

16 grams Sea Salt (or table salt)

22 grams Honey

Procedure

Prepare the soaker 24 hours before you want to bake the bread.  When the soaker is ready, make sure to drain any of the water it has not soaked up.

Next mix the flours together with all the water except for 90 grams for about 1 minute and let it autolyes covered, for 30 minutes in your mixing bowl .    After 30 minutes add the levain, honey, salt and the soaker and mixed on speed #1 for 1 minute or by hand until everything starts to come together.  Add additional water as needed and mix  for 4 additional minutes.  Note that this is a very sticky dough so don’t be afraid to use all the water but make sure you don’t end up with soup.

Since this dough is very wet I put it directly into my oiled dough rising bucket and did a couple of stretch and folds.  Rest it in the covered bucket for about 10-15 minutes and do a total of 2-3 additional stretch and folds within 2 hours.  After 2 hours and several stretch and folds (I did a total of 3) place the dough in your refrigerator for 12 – 24 hours.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into 1 large miche and put it into my floured cloth lined basket.Basket1

Let the dough sit at room temperature for 1.5 to 2 hours.  It should start to get a little puffy but it won’t rise a lot so don’t be alarmed.Dough

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

ScoredI pre-heat my oven to 505 degrees F. about 30-40 minutes before baking.  I add 1 cup of boiling water to a heavy-duty sheet pan on the lowest shelf in my oven and I have 1 oven stone on the top shelf and one above the steam pan.

After placing the loaf in the oven I add the water and lower the temperature to 450 degrees.  Since this loaf is so large I had to lower the temperature after 30 minutes to 425 degrees and baked another 35 minutes until it reached an internal temperature of 205 degrees F.

Let the bread cool for at least 2 hours or longer until you try it.

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

CrumbGroupCrumbCloseup

Coffee Lover’s Dream Multi-Grain Sourdough

24 Jan

closeup1      I just returned from a 2 week business trip to China and after refreshing my starters I decided to make a coffee flavored bread that also was rich in multi-grains.  I have had great success using soakers in this style bread in the past so this was no different  I used malted rye berries, spelt kernels, buckwheat groats and soft white wheat berries all soaked in 240 grams of chocolate raspberry truffle flavored coffee.

For the starter I used my white 65% hydration starter and added coffee, pumpernickel flour and white rye.  To continue with the all coffee theme I also used coffee in the main dough along with an assortment of flours plus some dehydrated onions that I mixed in with the coffee before adding to the dough.

The end result was nice dark, rich, moist and coffee flavored bread.  If you don’t like coffee you will run away screaming from this one, but if you can’t get enough Java in your system, give this one a try.closeup2

Soaker

30 grams Buckwheat Groats (bought at Whole Foods)

30 grams Spelt Kernels (Berries…not sure which)

30 grams Malted Rye Berries

20 grams Soft White Wheat Berries

240 grams Hot Coffee (I used Chocolate Raspberry Truffle)

Mix coffee in a bowl with other ingredients and let sit covered at room temperature for 24 hours.

Starter

71 grams Seed (Mine is 65% AP Flour Starter)

142 grams AP Flour

85 grams Pumpernickel Flour

70 grams White Rye Flour

151 grams Coffee (85 – 90 degrees F.)

Mix seed with coffee to break up for a few seconds and then mix in flour until the starter forms a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above (all of the starter)

300 grams European Style Flour (KAF)  (Sub Bread Flour if you don’t have this)

150 grams Spelt Flour

100 grams Whole Wheat

80 grams Graham Flour

20 grams Walnut Oil

370 grams Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

All of the Soaker from above (make sure to drain the soaker thoroughly)

Procedure

I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.    I then added the levain, oil and the soaker and the rest of the coffee with the 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 2 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 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.

ScoredBatardscored-boule

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.

Let it cool on a bakers rack for at least 2 hours or longer before diving in.

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

crumbGroupFinalHouseretouched