The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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isand66's picture
isand66

I just received my delivery from KAF and I wanted to use some of the new flours and ingredients I purchased.  I decided to make a multi-flour bread using white spelt, whole spelt, rye chops (chopped up rye berries) and some black cocoa. The black cocoa is the darkest version you can buy and really turned the dough a beautiful chocolate color.  The final dough was a nice dark color with a chewy crumb that was also just light enough to be perfect.

You don't really taste the cocoa very much but with the  addition of the rye chops and the 2 different spelt flours I was very happy with how the crumb and crust came out.

I used my standard 65% AP starter for this recipe.

Directions

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

110 grams White Spelt Flour (KAF )

110 grams Whole Spelt Flour (KAF)

300 grams European Style Flour (KAF, you can substitute bread flour with a little whole wheat mixed in)

50 grams Potato Flour (KAF)

70 grams Rye Chops (KAF)

15 grams Dark Cocoa (KAF)

25 grams Olive Oil

16 grams Sea Salt or Table Salt

400 grams Water  (Room temperature)

797 grams Total Flour

551 grams Total Liquid

69% Hydration

Procedure

Mix the flours, dark cocoa and rye chops with the water (leave out about 50 grams for later) in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the water.  Mix for 5 minute to incorporate all the ingredients. I mixed on speed #1 for 3 minutes and speed #2 for 2 minutes.   The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface or as in this case place it in an oiled bowl or container.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours (if it is already in a bowl just make sure to cover it).   After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Just make sure to not let them over-rise.

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

Set your oven for 500 degrees F. at least 30 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 both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

Feel free to visit my other blog at www.mookielovesbread.wordpress.com for all of my recipes.

isand66's picture
isand66

This is the second bread I made for Rosh Hashana to bring to my Cousin's house for dinner.  The other loaf was hearty multi-grain with Farro and Toasted Lager so I wanted to make something a little lighter for this loaf.  I used some Durum Semolina, Italian Style 00 flour, whole grain Spelt flour and roasted onions and greek yogurt.  I wanted to use the yogurt to try to make the crumb more delicate along with the 00 Italian style flour.

I used a scissor to make the prickly long loaf which is similar to something I saw on a video on Youtube.  Overall the bread came out nice and light but not quite as moist as I would have thought.  Next time maybe the hydration needs to be increased a bit.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

300 grams Durum Semolina Flour

100 grams Spelt Flour (Bob's Red Mill brand)

100 grams Italian 00 Flour (KAF)

65 grams Bread Flour (KAF)

95 grams Roasted Onions

70 grams Greek Style Plain Yogurt

20 grams Olive Oil

18 grams Sea Salt or Table Salt

397 grams Heavy Cream (Room temperature)

792 grams Total Flour

548 grams Total Liquid

69% Hydration

Procedure

Saute 1/2 or about 100 grams of a sweet onion in olive oil.  I cut the onion into rounds and cooked at medium low until starting to brown and sweating its liquids.  Let cool in a bowl until ready to add to dough.  Make sure it is cooled off and not hot.

Mix the flours with the heavy cream (leave out about 50 grams for later) and yogurt in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add oil, salt and the rest of the heavy cream.  Mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 2 minutes or by hand and on speed #2 for 2 minutes.  Now add the onions in and mix on speed #1 for 1 minute until the onions are incorporated. The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  I made one in a circle shape and another in a prickly shaped crescent shape.

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

Set your oven for 500 degrees F. at least 30 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 both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

Please be sure to visit my other website at www.mookielovesbread.wordpress.com for all of my posts.

isand66's picture
isand66

I decided to make a couple of breads to bring to my cousin's house for Rosh Hashana this weekend and she requested I make my Farro Hard Cider Multi-grain.  I didn't have any hard cider available nor did I have time to make a Farro starter so I used a nice Long Island toasted lager and substituted my stock AP starter which I recently refreshed.

I also ground some soft white wheat berries I just purchased at the store from Bob's Red Mill.  The package says this is similar to a pastry flour and it did seem to make a very soft flour.

For the soaker I added some rolled oats in addition to the cracked wheat I used last time.

I have to say the second version of this bread is definitely better than the first try.

This is a nice hearty bread great with some cheese or stew or for a nice pastrami or corned beef sandwich.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

151 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Soaker

60 grams Cracked Wheat

40 grams Rolled Oats

280 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.

Main Dough Ingredients

425 grams Refreshed AP Starter (65% hydration) from above

100 grams Soaker from above

190 grams Freshed Milled Farro Flour

80 grams Quinoa Flour

75 grams Wheat Germ

21 grams Potato Flour

65 grams AP Flour

55 grams First Clear Flour (KAF Brand)

120 grams Freshly Ground Soft Wheat Flour

60 grams Pumpernickel Flour (Dark Rye or Course Rye Flour)

50 grams Molasses

16 grams Sea Salt or Table Salt

445 grams Toasted Lager

Procedure

Mix the flours with the Lager and molasses in your mixer or by hand for 1 minute.  Next cut the starter into small pieces and put in bowl and mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 3 minutes or by hand and on speed #2 for 2 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 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.   The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

 

isand66's picture
isand66

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.

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isand66

After reading about how much better freshly ground flour is compared to store-bought I finally decided to wiggle a couple of toes in the water and try grinding some of my own.  I used my Krupps coffee grinder to make some Farro flour and also some Hard Red Wheat from grains I had purchased at Whole Foods previously.

To make it interesting I used a portion of my standard AP starter along with a much larger portion of a Farro starter I prepared.

I didn't have enough whole grains to grind all my own flour so I used King Arthur flour for the rest of the ingredients.

I also made a soaker using some cracked wheat.

I have to say I made a mistake by thinking the extra liquid from the soaker would increase the hydration of the dough which only comes in at 57%.  Since the freshly milled flour also sucks up more water than store-bought the final dough ended up much drier than I would have liked and the crumb was denser than my usual multi-grain bakes.  Next time I will increase the liquid amount probably another 15-20%.

I think I shall have to invest in an attachment for my wife's Kitchen Aid to mill my own flour which should be much easier to do larger batches than the Krupps.

In any case the final bread while not being one of my favorites still tasted very earthy with a nice sour flavor and nutty undertones from the Farro and Wheat Germ.

Farro Starter

184 grams Farro Flour ground from fresh kernels

71 grams AP Starter

117 grams Water at Room Temperature (80-90 degrees F.)

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 10 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.  If your kitchen is warmer than mine which is usually about 70-72 degrees with my air-conditioning you can proceed sooner.

Soaker

90 grams Cracked Wheat

280 grams Boiling Water

Mix ingredients together in a bowl and cover.  Let rest for 30 minutes or longer until ready to use.

Drain the liquid before mixing in the final dough.

Main Dough Ingredients

75 grams Refreshed AP Starter (65% hydration)

351 grams Farro Starter from above (should be all of it)

90 grams Cracked Wheat Soaker from above

75 grams Quinoa Flour

70 grams Wheat Germ

40 grams Potato Flour

200 grams French Style Flour (You can substitute AP flour)

195 grams Freshly Ground Hard Red Wheat Flour

100 grams Pumpernickel Flour (Dark Rye or Course Rye Flour)

50 grams Molasses

16 grams Sea Salt or Table Salt

430 grams Hard Cider

Procedure

Mix the flours with the Hard Cider and molasses in your mixer or by hand for 1 minute.  Next cut the starters into small pieces and put in bowl and mix for 1 minute to incorporate all the ingredients.  Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, and the soaker and mix on speed #1 for 3 minutes or by hand and on speed #2 for 2 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.  Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 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.  Since these loaves were a little lower in hydration and were not cooking as quickly as normal, I lowered the temperature to 430 degrees.  The total baking time was around 45 minutes.  When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

The crust the next day was very hard and the crumb like I said before was much denser than I would have hoped but this bread still makes some nice pastrami or corned beef sandwiches for sure along with a nice sour pickle.  Now I have to go get some to eat for lunch!

isand66's picture
isand66

Last weekend I baked some of the best rolls I've made to date using instant yeast instead of my usual sourdough or yeast water.  I didn't have time to refresh my starter which is why I had used the instant yeast.  I wanted to try a similar formula using a combo of sourdough starter and yeast water levain.  I decided to leave out the cream and the eggs for this version since I didn't want the bread to be quite as soft as the rolls even though with the oil, potatoes and polenta the final bread ended up pretty soft anyway.

The final bread tasted great with a nice sour tang but not too overpowering with a slight hint of sweetness from the honey.  The crumb was nice and open and moist and the crust per above was soft.  The dough did spread out more than I would have liked but overall this ended up being a nice tasty loaf.  If I were to make it again, I might reduce the moisture content slightly but other than that this one is a keeper.

Procedure

I used a combination of my white sourdough starter which I keep at 66% hydration and did a 3 stage build with my fruit flavored yeast water starter.

Yeast Water Starter Build 1

50 grams Bread Flour (KAF)

50 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours.

100 grams Bread Flour

100 grams Yeast Water

Build 3

Add flour to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 4 hours or until bubbly and either use immediately or put in the refrigerator for the next day.

75 grams Bread Flour

Main Dough Ingredients

170 grams Refreshed AP Starter (65% hydration)

255 grams  Yeast Water Starter (you may have some extra from above)

400 grams Bread Flour (KAF)

100 grams Spelt Flour

160 grams Mashed Potatoes (I like to mash them with the skins on and used red potatoes)

50 grams Olive Oil

180 grams Cooked Polenta (I used some butter and parmesan cheese in mine)

16 grams Salt (Sea Salt or Table Salt)

40 grams Honey

397 grams Water (80 to 90 degrees F.)

Procedure

Mix the starters with the water and stir to break it up and make sure to hold back about 50 grams of water.  Next mix in the flours into the starter mixture and mix for 2 minutes with your mixer or by hand.    Let the dough autolyse for 30 minutes to an hour in your bowl covered with a cloth or plastic wrap.  Next add in the salt, mashed potatoes, polenta and oil and mix on speed #1 for 3 minutes and #2 for 2 minutes or by hand.  This dough is very wet but it should start to come together after mixing but will still be very wet.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  Place the dough in an oiled bowl after the rest and do another stretch and fold and cover the dough in the bowl and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  (If the dough is still too lose, you can do several more stretch and folds until you are ready to put in the refrigerator). After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.

The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.  After 2 hours form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours.

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

Set your oven for 500 degrees F. at least 30 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. (I made a large Miche so I ended up lowering the temperature half way through to 435 degrees).  It should take around 20 - 30 minutes to bake  until both loaves are golden brown and reached an internal temperature of 200 - 210 degrees F.

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

Crumb Close-up
Boris the Guardian of the Sandman Residence. Natasha keeps watch in the back of our house.

 

isand66's picture
isand66

I just returned from a couple of days vacation visiting Newport Rhode Island.  We had a great time visiting the shops, historic mansions and sailing the harbor.

I wanted to make some rolls/buns that we could use for hamburgers for today's lunch and I didn't have time to refresh my starters so I used some instant yeast for the first time in a long time.

Since these were going to be used for hamburger buns I wanted to make sure to use enough fat in the recipe to make sure they were nice and soft.  I also wanted to try using some polenta in this recipe after reading about several other bakers trying it with great results.  I decided to also use potatoes to give it some extra softness and for extra flavor I left them nice and chunky with the skin on.

I used an overnight retardation of the dough to build extra flavor as well.  The end result was one of the best rolls I have made to date.  They were nice and soft and moist inside and out and tasted good enough to eat by themselves.  I am sure the polenta, potato combo along with the heavy cream I used contributed to the nice soft and moist crumb and crust.  Next time I will try these with Wild Yeast Water instead to see how that impacts the crumb

.

Ingredients

550 grams Bread Flour (King Arthur Flour)

100 grams Whole Spelt Flour (Bob's Red Mill)

150 grams Whole Egg (3 large eggs slightly beaten)

1 Egg Beaten with Water for the Egg Wash

180 grams Polenta (cooked, and cooled)

160 grams Mashed Potatoes with Skins (I boiled a few potatoes and saved the water for the dough)

50 grams Extra Virgin Olive Oil

127 grams Potato Water at 85 - 90 degrees F.

142 grams Heavy Cream at 85 - 90 degrees F.

7 grams Instant Yeast

14 grams Seas Salt or Table Salt

40 grams Honey

Directions

Polenta

Prepare the polenta according to your recipe.  I followed the simple directions on the package and only made half the recipe which still was 4 times the amount I needed.  I added some grated Parmigiano Reggiano and butter at the end and also threw in some toasted dried onions for extra flavor.  Left overs will be grilled later this weekend with some olive oil and more cheese on top.

Final Dough

Mix flours with yeast to combine.  Next add remainder of the ingredients keeping about 30 grams of water back.  Mix on low-speed or by hand for 1 minute and let the dough rest for 5-10 minutes to absorb the flour.

Add the balance of the water if needed and mix for another 4 minutes.  The dough should come together and be scraping the side of the mixing bowl and be nice and fairly smooth but still tacky.

Remove the dough to your work surface and knead by hand for 1 minute.  Do about 3-4 stretch and folds and put in a well oiled bowl or container with a cover.  Put it in your refrigerator immediately.

You can keep it in your refrigerator for about 24 to 36 hours.  I ended up baking it in the morning so it was only in my refrigerator for around 14 -15 hours.   The dough should double while in the refrigerator.

When ready to bake the rolls or bread, take it out of the refrigerator and immediately weigh out your pieces or loaves and shape as desired.  I made simple round rolls and let them rise for 1 hour on a cookie sheet with parchment paper.

After 45 minutes turn your oven up to 350 degrees F. and prepare your rolls as desired.  I beat 1 whole egg mixed with a little water and put an egg wash on each roll.  I also added some toasted onions to some and some dried cheese mix on some as well.  At the 1 hour or so mark pop them in the oven with steam and turn once after about 15 minutes.  These should take about 25 minutes to cook thoroughly.

Let them cool on wire rack for at least half an hour before digging in if you can wait that long.

Please feel free to visit my other blog at www.mookielovesbread.wordpress.com for more recipes.

Below are some photos of my Summer Cottage at New Port :) as well as some other interesting sites.

The Breakers....owned originally by Cornelius Vanderbilt II
The Breakers
Animal Topiary Gardens
More Animal Topiary Gardens
Jacky Kennedy's Childhood Summer House
Playhouse for Jacky Kennedy when Child. Note: I think it is bigger than my current house!
Oldest Tavern in USA originally built in 1642.

isand66's picture
isand66

I recently returned from my 3rd trip to China for work this year and the first bread I attempted to make was this one.  I think I must have been suffering from a bad case of jet lag since I ended up with a puddle of cherry cheese which resembled a flat bread.  I like to work with wet dough but I went overboard on this attempt and didn't take the extra cherry juice from the cut up cherries into consideration.

I am happy to say that my second attempt of this bread was much more successful as I ended up with something that actually resembles a bread rather than a pancake.  I still can't find my wife's cherry pitter so I had to de-pit the cherries by hand which is a messy job to say the least.

I used a nice Havarti style cheese in this bake which melts nicely and compliments the cherries very well.  I used fresh cherries since they are still in season and reasonably priced.  I pureed 218 grams of cherries and cut the balance of 134 grams into pieces.  I used my mini Cuisinart to puree the cherries but you can use a blender or stick blender as well.

I used my standard white flour AP SD starter which I keep at 65% hydration and I added some Oat Flour to give it a little bit of nutty flavor.  I think the next time I make this bread I would add some walnuts or pecans to make it even better.

The final dough came out terrific with a nice moist open crumb with cheese and cherries oozing from its pores.  It smelled amazing with the flavors of cherries and cheese while it was baking and it took all my self-control not to tear into it until the next morning.

Procedure

Starter

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

227 grams AP Flour

151 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 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

340 grams Bread Flour (King Arthur Flour)

161 grams Oat Flour (King Arthur Flour)

63 grams European Style Flour (KAF--you can substitute bread flour or a little whole wheat)

218 grams Cherry Puree

134 grams Pitted Cherries Cut Up into Small Pieces

200 grams Havarti Cheese or Similar Style Soft Cheese

220 grams Water (85 - 90 degrees F.)  (Note: the Cherry Puree Counts as the Balance of the Liquid)

16 grams Sea Salt (or table salt)

Procedure

Weigh the cherries and remove the pits either with your hands, knife or if you are lucky a cherry pitter.  Puree the 218 grams per above in your food processor or blender and set aside. Cut the remainder of the cherries into small pieces and set aside in a strainer to drain.

Cut the cheese into small cubes and set  aside.

Mix the starter with all the water except for 20 grams just to break it up along with the pureed cherries.  Next mix in the flours for 1 minute on low in your mixer or by hand and let them autolyes for 30 minutes up to an hour.    Next add the salt and then add the remainder of your water unless you feel the dough is already too hydrated.  Mix on low-speed or by hand for 4 minutes.  Remove the dough from your mixing bowl to your work surface.

The dough will be very sticky so you may want to use a bench scraper to help you do 4-5 stretch and folds.  Leave the dough uncovered for 10 minutes on your work surface or put it in a slightly oiled bowl.  After 10 minutes either on your work surface or in your bowl do another stretch and fold, cover the dough and let it rest for 10 minutes.  Repeat this S & F procedure one more time and let it rest another 10 minutes.  Do one last S & F  and flatten the dough out into a rectangle.  Add the cherry pieces and the cheese pieces and fold up the dough onto itself.  (Note: I goofed up and did this step after the first stretch and fold which made it very difficult to do additional ones.)

Let the dough sit in your bowl for another 1.5 to 2 hours depending on the temperature of your room ( my house is usually at about 70-72 degrees F.).  Next put the dough into your refrigerator overnight up to 24 hours or longer if necessary.  I usually only wait about 24 hours but you can do 36 hours if necessary.

The next day when ready to bake, remove the dough from the refrigerator and  let the dough sit out at room temperature for 1.5 hours - 2 hours until it starts to come to room temperature and is growing slightly. You can now remove the dough from your bowl or dough bucket and form into your desired shapes.  Be careful not to handle the dough to  roughly or you will end up degassing the nice gas trapped in the dough.  Place formed loaves in floured baskets (I use rice flour to make sure they don't stick which works every time).

 Let the dough rise at room temperature for around 2 hours until they pass the poke test.  (When the dough is poked your finger should leave a small indent that springs back very slowly.)

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 are golden brown and reached an internal temperature of 205 - 210 degrees F.

Let the finished bread rest on a wire rack until cool and try to resist the temptation to cut into them until thoroughly cooled.

Please feel free to visit my other blog at www.mookielovesbread.wordpress.com for all my bread recipes.

isand66's picture
isand66

Last Friday I finally returned from my latest trip to China and was eager to try my hand at a rye bread after reading about some interesting ones on The Fresh Loaf.  I wanted to make one utilizing a Yeast Water starter per my baking friend DA Brownman who recently baked a master piece using a combination of a Yeast Water starter and traditional SD starter.

Since I have been having some fairly successful bakes using coffee in place of the water in my multi-grain bakes I decided to try again and used a simple dark roast coffee for the soaker and for the final dough.  I made a soaker using rye berries and cracked wheat.  I mixed the hot coffee with the dry ingredients and let sit for 24 hours covered at room temperature.

For the Yeast Water starter I wanted to develop a Pumpernickel starter so I built up the starter in 3 stages.  The first stage was left for 4 hours at room temperature and the second stage was left overnight for about 8 hours at room temperature.  The final build was left for around 5 hours at room temperature.  I tried to make exactly 425 grams of starter, but be sure to weigh your final starter and adjust as needed.

Make sure you drain the grains from the soaker, but be aware that they will absorb a great deal of the liquid.  Even though the hydration of this dough is only 70%, it is really much higher when you take the soaker into consideration.

Soaker

485 grams Hot Coffee

100 grams Cracked Wheat

150 grams Malted Rye Berries

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

Yeast Water Starter Build 1

60 grams Yeast Water

60 grams Pumpernickel Flour

Mix ingredients in a bowl and cover.  Let sit at room temperature for 4 hours or until you see some activity and your starter is almost doubled.

Yeast Water Starter Build 2

100 grams Yeast Water

100 grams Pumpernickel Flour

Mix above into starter from Step 1 and let sit covered for 8-10 hours or until the starter has almost doubled.

Yeast Water Starter Build 3

15 grams Yeast Water

100 grams Pumpernickel Flour

Mix above into starter from Step 2 and let sit covered for 4-5 hours or until starter has almost doubled.  You can also put in the refrigerator and leave for up to 1 day if necessary until you are ready to bake.

Main Dough

Ingredients

425 grams Starter from above

150 grams Graham Flour (I used Bob's Red Mill)

200 grams White Rye Flour

100 grams Pumpernickel Flour or Dark Rye Flour (I used KAF)

70 grams Roasted Wheat Germ (adds a nice nutty flavor)

370 grams Dark Roast Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

10 grams Walnut Oil (substitute any oil desired)

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 Yeast Water Pumpernickel 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.  Note that since this dough was extremely sticky it was not very easy to do a stretch and fold.   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.  I had planned to make 2 boules but since this dough was so moist and did not come together like a bread made with white flour I decided to form it into a large Miche.  Alternatively I could have formed it into loaves and baked in a bread or Pullman pan.

Cover the dough in your pans or basket and let it sit at room temperature for 2 hours or until you notice some lift to the dough and it can pass the poke test.

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 the loaf was golden brown and reached an internal temperature of 200 - 210 degrees F.

I had to bake this bread for almost 50 minutes since it was so moist and the final dough came out with an excellent crust and moist crumb but a little denser than I would have preferred.  It is an excellent bread for some sharp cheese and/or a nice grilled cheese sandwich.

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

isand66's picture
isand66

I wanted to make some good soft tasty rolls using my Cherry Yeast Water starter.   I figured since I can't drink the starter I should use some organic cherry lemonade in place of the water.  In order to get the rolls to be nice and soft and rich I decided to add some cream cheese and butter and used some Durum flour in the levain as well as the final dough.

As I have mentioned in previous posts I have found that the best way to use the Yeast Water starter is to build up the levain in 2-3 stages.  For this bake I did a 3 stage build detailed below.  If you want to know more about starting your own WYW starter let me know and I will be glad to help you.  It is really easy to start and maintain and WYW does not have nearly as much of a sour tang as sourdough starters.

Procedure

Wild Yeast Water Starter Build 1

50 grams AP Flour

50 grams WYW

Mix the flour and the WYW in a bowl and leave covered at room temperature for 4-5 hours. You can refrigerate it after 4-5 hours if you don't have time to go to step 3.

Wild Yeast Water Starter Build 2

100 grams Durum Flour

100 grams WYW

Mix the flour and the WYW in a bowl and leave covered at room temperature for 4-5 hours.  You can refrigerate it after 4-5 hours if you don't have time to go to step 3.

Wild Yeast Water Starter Build 3

100 grams Durum Flour

150 grams Water

Mix the flour and the WYW in a bowl and leave covered at room temperature for 4-5 hours.  You can now proceed to the main dough or refrigerate overnight and use the next day.

Mix additional ingredients into Build 1 and use your hands to make sure all the ingredients are incorporated.  You should have a fairly firm 65% starter.  Leave covered for 4-5 hours at room temperature and then either proceed to main dough or refrigerate over night.

Main Dough

375 grams WYW Levain from Above

512 grams Bread Flour (KAF)

88  grams Durum Flour (KAF)

393 grams Organic Cherry Lemonade (I bought it at Whole Foods and it has about 23 grams of sugar per serving)

16 grams Salt (Seas Salt or Table Salt)

102 grams Cream Cheese Softened

49 grams Unsalted Butter Softened

Add all the Cherry Lemonade except 50 grams to the starter to break it up in your mixing bowl.  Next add all of the flours and mix on low for 2 minutes.  Let the dough autolyse for around 15 - 20 minutes up to an hour. This will help the dough absorb the flour.  Next add the salt, remaining Cherry Lemonade, cream cheese and the butter and mix for 4 minutes on speed number 1.   You should have a nice smooth dough which is still tacky.  Move the dough onto your work surface and dust lightly with flour if necessary or spray some cooking spray instead.  Most of the time if the dough is not a high hydration I will not use anything on my wood board.

Do 4  stretch and folds and form the dough into a ball and leave uncovered for 10 minutes.  After the first rest do another stretch and fold and cover the dough.  Let it rest for another 10 minutes and then do another stretch and fold.  You can now put the dough into a lightly oiled container or bowl and cover it.  Let it sit at room temperature for 2 additional hours or less if it is warm in your kitchen.  After 2 hours place the covered bowl in the refrigerator for 1 - 3 days until ready to bake.

When you are ready to make your rolls take the dough out of the refrigerator and keep it in its bowl at room temperature for 1.5 -  2 hours.  After its rest it is time to shape the rolls.  Depending on how big you want the rolls, first cut the dough in half and then roll half the dough into a log.  Next cut off the desired size piece you want and roll it into a tight ball.  Place rolls on cookie sheet and cover the rolls with a clean lint free towel sprayed with water or a piece of plastic wrap lightly sprayed with cooking spray.  Let the rolls rest at room temperature for 2 hours or until they are at least 1.5 the size.

Around 30 minutes before baking the rolls, prepare your oven and pre-heat at 450 degrees.  I used my usual set-up for steam and added 1 cup of boiling water to a pan on the bottom shelf but for rolls you could omit this step and you will get softer rolls if that is what you desire.  After adding the steam lower the oven to 425 degrees and continue baking.

It should take around 20-25 minutes to bake the rolls and they should be nice and brown on the bottom and top.  When done, let them cool on a wire rack and enjoy.

The rolls ended up nice and soft with a chewy and nice open crumb.

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

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