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Danni3ll3

I made this bread back in June and really liked it then. It was one of the breads I wanted to repeat. Because of time, I changed the method and ingredients a bit and used a bit less cereal and water. For some reason, this dough seemed extremely wet when it came to shaping but it is hard to compare it to the other dough because I bulk fermented that one in the fridge, shaped it cold and proofed it on the counter. This one was bulk fermented in a warm place and proofed in the fridge. I think I got a bit more oven spring with the first method but both recipes turned out quite nice.

This makes 2 loaves but I did two batches to end up with four loaves.

Levain: Did three builds of my rye/flour starter to end up with 200 g of half rye, half unbleached flour levain at 100% hydration. Stored it in the fridge for a day due to other commitments and added 50 g flour and 50 g water an hour or two before mixing it with the dough. It was quite bubbly when I used it.

Porridge: Toasted 150 g of Bob's Red Mill 10 Grain cereal and then cooked until soft with 300 + 25 g of water. I added the 25 g because I thought the 300 g weren't enough during cooking but next time, I will skip it. I cooled this for 2 days in the fridge.

Autolyse: In a bucket, I put 700 g warm water, the 10 grain cereal and mixed it up. I then added 100 g dark rye, 100 g spelt, 100 g kamut (although the second batch, this part was mostly spelt because I ran out of Kamut), 100 g partially sifted local milled flour, 200 Robin Hood Multigrain Best for Bread flour, 400 Rogers Unbleached Flour. This autolysed for one hour on the counter.

Mixing: I added 23 g of table salt (ran out of sea salt) with 20 g water (next time skip this additional water) and 200 g of the above levain. I used the pincer and folding method to integrate it all together.

Bulk fermenting: I put the doughs in my oven with the light on and the door ajar. I did 6 sets of folds all a half hour apart. Then I let it rise for another 1 and a half. Total bulk fermentation time was 4 and 3/4 hours.

Divide, Pre-shape, Rest and Shape: This is where thing got sloppy. The dough was extremely wet and although it did hold its shape somewhat, it was super sticky and I had to use tons of flour on the counter surface and the top of the dough as well as my bench knife to be able to divide it in two and letter fold it. I let it rest about 15 minutes and did the final shaping. The dough was marginally better but still not fun. I decided to put it in the baskets seam side down in the hopes that it would hold its shape. 

Proofing: I put the baskets in plastic bags and it went into the fridge for 14.5 hours for the first batch and 16 hours for the second. I baked as usual in Dutch ovens pre-heated to 500 F for 20 minutes, dropped temp to 425 F for 10 minutes, uncovered the Dutch ovens and baked for another 20 minutes.

The loaves feel tender but heavy which is what I expect from a porridge bread. Three of them are going to the soup kitchen (I ran them there today but they were closed which is really unusual so it will have to wait till tomorrow) and the other is going to one of my daughter's friends. I am going to cut up the loaf for her to get it ready for freezing so I should be able to get a crumb shot and a little taste before giving it to her. ;-)

 

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Danni3ll3

We have a local restaurant called the Prospector. They are known for their soft airy rolls or buns. I was fortunate to find a copy of their recipe online. My daughter was having a bunch of friends over for a pizza party and she wanted to make some prospector buns to go with some marinara dipping sauce. She had the idea of brushing them with butter and sprinkling them with Italian herb mix and some parmesan before baking. They turned out delicious and just as tasty as the ones from the restaurant.

Prospector Buns

  • Put 2 cups of very warm water in mixing bowl.
  • Add 1⁄2 tsp. salt.
  • Add 1 egg (beaten).
  • Add 1⁄2 cup sugar.
  • Add 1⁄2 cup vegetable oil.
  • Stir in 2 tbsp. instant yeast.
  • Add 6 cups (starting with 5 cups and add more flour until the right texture).
  •  
1.Mix, then knead into a round ball (no air bubbles). (I used slap and fold to knead for about 5 minutes)
2.Grease the ball and bowl with oil so it won’t stick to the sides. 
3.Let rise in a warm place for 1 hour. 
4.Shape into buns and let rise in pan for another hour. 
5.Bake at 350oF for 15 minutes (depending on size of the buns)

As noted above, we brushed them with butter, put italian herbs and parmesan on top before baking. The size of the rolls before baking were around 50 g so they needed just a bit longer to brown nicely. I baked them in convection mode.

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Danni3ll3

Once again, I had some levain left over from my other breads so I fed it enough to try to make another 1-2-3 loaf. I was going to increase the water by 50 grams but decided to stick to the formula and only added a few drops with the salt to help dissolve it since I was using kosher/coarse salt. I can't give you a crumb shot since one loaf went to the soup kitchen and my parents and brother ended up with the other loaf. The loaves themselves are a bit misshapen because I used parchment paper in the dutch ovens.

I autolysed 700 g of warm water with 500 unbleached flour, 250 g multigrain flour (Robin Hood), 200 g Spelt flour, 50 g rye and 50 g buckwheat flour.

I sprinkled 24 g of salt and a bit of water over the dough. Then added 350 g of 3 build wheat/rye levain and 1/4 tsp yeast. The yeast was to give things a boost since I wanted to bake this loaf on the same day with the other ones I had on the go and not have to wait till the next day. I used pinching and folding to integrate the yeast and levain into the dough.

I did 4 sets of folds every half hour doing 4/5 folds for each set, then let bulk ferment for another hour. This dough was quite fast in rising probably due to my warm spot (in the oven with the light on), the spelt and rye as well as the added yeast.

I divided the dough into two boules, pre-shaped and rested for about 25 minutes. I shaped the dough into round loaves using the letter fold method and popped them seam side down into rice floured baskets. I had sprinkled a few spelt flakes in the bottom of the baskets after I floured them.

They proofed on the counter for 2 hours and I then baked them as usual in dutch ovens at 500 F for 20 minutes, dropped the temp to 450 F for 10 minutes, removed the lid and baked for another 20 minutes. I used parchment paper to put them in the dutch ovens because the dough was very poofy and seemed like it would spread out if I used my usual method of turning out onto a cornmeal covered counter.

For a bread that was made in one day not counting the making of the levain, I was very happy with how it came out of the oven. I got really nice oven rise, the top split nicely, and the loaves felt very light so I am hoping that the crumb was fairly airy.

 

 

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Danni3ll3

This was inspired from the Tartine 3 Porridge Breads. I brought a loaf to friends last night and we had a few slices. It was amazingly moist and tasty. This is definitely one that I will make again!

Cook 160 g of Kamut flakes with 360 g of water for 15 minutes on medium and cool.

Autolyse 500 g unbleached flour, 250 g multigrain flour (Robin Hood), 250 g Kamut (khorasan) flour with 750 g warm water for an hour.

Sprinkle 22 g of salt on top of dough. Mix 250 g of 2 build flour/rye levain with the 416 g of porridge and work into the dough by pinching and folding. 

Fold a total of 6 times every half hour doing 4 to 5 folds each time. Let rise for another hour and half in a warm place.

Divide dough into two loaves, pre-shape using the letter fold method and let rest for 20-30 minutes before shaping into boules and putting into rice floured baskets.

Retard in fridge for 17 and a half hours. I didn't bother scoring since I put the boules in the baskets seam side down. Bake in pre-heated dutch oven at 500 F for 20 minutes, drop temp to 450 for 10 minutes, remove lid and bake for another half hour till nice and dark. 

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Danni3ll3

This is out of one of the Artisan Bread in 5 minutes. I found the recipe online and decided to bake a couple of loaves for one of our local soup kitchen. I figured that it would be super healthy and filling with all of those seeds and oats in it.

I did substitute Robin Hood's Best For Bread multigrain flour for the wholewheat portion of it. Otherwise, I just followed the instructions as stated in the recipe. I was amazed at how much it rose during proofing. I baked it in a clay baker and slightly burned the bottom unfortunately, but I was able to rescue the loaf so it was presentable.

ETD If the picture is showing upside down, I have no idea why and I have tried flipping it several times.

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Danni3ll3

Well this was almost a bust! I am not sure what happened but my bread didn't rise very much at all. I thought it might have been that the alcohol in the cider killed the yeast but there are sourdough recipes out there done with hard cider. This was on top of messing up the hydration when I realized I was short 65 g of levain and took some of my stiff starter from the fridge and added water to it. So this is not a true 1-2-3 sourdough. This is what I did.

Ingredients for two loaves
135 g of partially sifted whole grain flour levain at 100% hydration
65 g of the same starter cold from the fridge and diluted to 250% (Should have done the math first instead of winging it)
400 g warmed cider
400 g unbleached flour
150 g multigrain flour (Robin Hood)
50 g dark rye
50 g toasted pumpkin seeds
25 g toasted sunflower seeds
111 g chopped dates, soaked in boiling water for 5 minutes and drained
48 g sultana raisins, soaked in boiling water 5 minutes and drained.
12 g salt

Toasted seeds in frying pan on medium high heat until lightly browned.
Soaked dates and raisins in boiling water. Drained after 5 minutes.
Mixed levains into cider and added flours. Mixed well by hand until dough looked shaggy and let rest in warm place for 30 minutes.
Added salt and add-ins and incorporated by folding and pinching the dough. Dipped hand in water occasionally to reduce sticking.
Placed dough in a warm place and did 4-5 stretch-and-folds every half hour for a total of 6 times. Dough seemed very loose.
Let dough rise until poofy and about one and a half time its original volume. This took a long time.
Turned out on a floured surface, divided into two parts and pre-shaped. Let rest for 10 minutes and shaped using the letter fold method. I had to repeat this because the dough was quite slack and sticky. Hydration probably ended up too high due to my error with the levain. Placed in floured baskets and put into fridge to retard overnight.
The next day, I took them out of the fridge and noted they didn't rise at all so I left them to rise at room temperature for almost 5 hours until there was some semblance of a risen loaf.
I heated oven to 500f with the Dutch ovens inside. When oven was heated for at least 45minutes, I turned out the dough onto parchment paper. Scored the dough.
I carefully placed the dough inside the Dutch oven using the paper as a sling, put the lid and baked for 20 minutes at 500f. Dropped temp to 450f and baked an additional 10 minutes. Removed lid and baked till dark which was another 10 minutes.

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Danni3ll3

For the honey bread challenge, I got the inspiration from here: https://bakingfanatic.wordpress.com/2014/03/23/gorgonzola-and-pear-sourdough-loaves/

I had a piece of leftover Gorgonzola from making pizzas and some dried pears on hand and thought that honey would go great with them. I added an oat soaker because I love the texture it gives to bread.

Ingredients
50 g whole rolled oats soaked in 100 g boiling water for a few hours
50 g dried pears soaked in boiling water for a few hours and drained
100 g multigrain flour
227 g unbleached flour
25 g honey
167 g water
72 g Levain (rye and partially sifted whole wheat at 100% hydration)
1/4 tsp yeast
6 g salt
40 g pecans, chopped
50 g Gorgonzola, crumbled
Autolyse the water, flours, honey and oat soaker for a half hour.
Mix in the salt, yeast and Levain by pinching and folding.
Add in the nuts, Gorgonzola and drained pears by first spreading the dough into a rectangle on a wet counter and sprinkling the add-ins on top. Roll up and do a set of slaps and folds to incorporate the add-ins evenly.
Put in a warm spot to ferment. Do 4-5 stretch-and-folds every half hour for a total of 4 times.
When the dough is just about doubled, turn out on a floured surface and pre-shape. Let rest for 20 minutes and shape using the letter fold method.
Place in floured baskets and put into fridge to retard overnight.
The next day, heat oven to 500f with Dutch oven inside. When oven has heated for at least 45minutes, turn out dough onto counter sprinkled with cornmeal. Score cold dough.
Sprinkle cornmeal in bottom of Dutch oven, carefully place dough inside, put lid on Dutch oven, and bake for 20 minutes at 500f. Drop temp to 450f and bake an additional 10 minutes. Remove lid and bake till nice and dark.

It stuck to the Dutch oven so I had to put the lid on to steam it out. I popped it back in the turned off oven for a few minutes to recrisp the crust. Crumb shot will come when it cools down.

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Danni3ll3

 

 

A friend gave me the recipe. I replaced the raisins with cranberries and cut the loaves in half lengthwise to end up with a square shape. Notes in brackets are mine. 

Rosemary Raisin Pecan Crisps

2 cups flour (I used Robin Hood Best for Bread Multigrain)
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins (Cranberries)
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds 
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. (This took a lot longer than 35 minutes). Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. (I froze them overnight). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I used a meat slicer). Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. (I didn't flip them and baked them 15 minutes longer for the first batch. The second batch, I did at 350f on convection for about 20 minutes)

I am really pleased with the flavour and super easy to make!

ETA. Here is the link to the recipe 

http://www.dinnerwithjulie.com/recipe/rosemary-raisin-pecan-crisps/

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Danni3ll3

Last week, I participated in the Nelson Mandela Challenge Bake and ended up with a delicious if dense bread. We were not eating it very quickly so I decided to turn it into crackers. The density was right and with a few minutes in a 350F convection oven, my dense bread turned into delicious Cranberry and Pumpkin Seed crackers.

Sliced thinly ready to go into the oven

Baked to a golden brown

All ready for eating and storage!

This is delicious with homemade hummus. I discovered an amazing low fat hummus recipe that actually tastes good. I love garlic and this delivers.

1 can of chickpeas (Garbanzo Beans), drained

2 Tablespoons of fresh Lemon Juice

3 Tablespoons of PB Fit or powdered peanut butter

1/2 Teaspoon of coarse salt

1/2 teaspoon of minced garlic in oil

6 Tablespoons of water (I use the liquid from the drained chickpeas)

1 tablespoon of ground flax seed (Optional-I skip this)

 Blend and enjoy. :-)

 

 

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Danni3ll3

From Bien Cuit.

This has lots of different whole grains and seeds. I made this in the past and really enjoyed it. It didn't have the oven spring of the first time I made it but the taste was still awesome. I took a boule to pair with spinach dip on the weekend and everyone loved it.

This has two leavens:

1. First levain is 40 g of starter, 80 g cool water, 80 flour. Second levain is 120 g of toasted millet, 80 g toasted amaranth, 20 g black sesame seeds, 16 g of dark rye flour, 20 g starter and 120 warm water. Both sat overnight.

2. Next morning, I autolysed 740 unbleached flour, 80 buckwheat flour, 60 partially sifted local stone ground wheat, 60 g of whole spelt flour, 60 g of dark rye flour with 700 cool water. This sat for an hour.

3. I then added 30 grams of sea salt, 2 g instant yeast and both starters. I did the slaps and folds to integrate everything.

4. The dough then went into bulk fermentation with folds every half hour. The bulk fermentation was done in 3 hours which was a huge contrast to my other dough which fermented at the same time and it took 7 and half hours. Weird since I used cool water with this one and warm water with the other dough. 

5. I divided and pre-shape using the letter fold method and let it sit for a half hour. I shaped again and put them seam side up in the baskets. They proofed on the counter for 30 minutes and then into the fridge for an overnight proof.

6. The boules were baked as per usual: 500F for 20 minutes covered in dutch oven, 10 minutes at 450F and then lid off for another half hour.

This is a solid stick to your ribs kind of bread. Very interesting flavours that really pop out when toasted.

Crumb shot:

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