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isand66

I am going to my Mother's house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch.  I decided to start off with a basic Challah recipe and made some modifications to make it interesting.  I used durum semolina flour along with bread flour, spelt flour and barley flakes.  I also used some agave nectar instead of white sugar to add some sweetness.

I also used several different toppings including toasted onions, poppy seeds and a toasted garlic and herbs mix I had in the pantry.

The end results were a tasty soft roll with a more complex flavor profile than the standard Challah.  I do have to admit I didn't do the best job shaping the rolls and next time I would use the egg yolk for the egg wash instead of the egg white.

Ingredients

Dough

6 oz. Egg yolks

18 oz. Water, 90 degrees F.

1 1/2 Tbs Instant yeast

4 1/2 Tbs Agave nector (you can substitute sugar or honey)

4 1/2 Tbs Vegetable Oil

12 oz. Durum Flour (King Arthur Flour or similar)

15 oz. Bread Flour (King Arthur Flour or similar)

4 oz. Spelt Flour

3 oz. Barley flakes

2.5 Tsp. Salt, .63 oz. (Sea salt or table salt)

1-2 Egg whites for glaze

Toppings of your choice

Directions

Combine the water with the yeast in your mixing bowl.  Next add the egg yolks, oil, and sugar and whisk to break up the egg yolks.  Now add the flours and mix using your stand mixer on low-speed for 2 minutes.  Let the dough rest for 5 minutes and then mix on medium speed for 4 minutes.  If necessary add some additional liquid or flour until the dough comes together in a nice silky and smooth ball.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1-2  minutes and form it into a ball. Immediately place the dough in a lightly greased covered bowl and place in the refrigerator overnight up to 4 days.

When you are ready to make your rolls take the dough out of the refrigerator and cut the dough into pieces and form into balls or other shapes as desired.  Place the rolls on either parchment paper or baking sheets and brush each roll with an egg wash mix containing 1 egg white or whole egg and 2 tablespoons of water.   Let the rolls rise for around 1 hour uncovered.  After an hour brush the egg wash on the  rolls again and add your toppings.  Let the rolls rest for 30-60 minutes longer until they are 1 1/2 times the size.  In the meantime warm your oven to 350 degrees F.   When the rolls are properly risen, bake them in the oven for 20-25 minutes until nice and brown on the top and bottom.

When done, let them cool on a wire rack and enjoy.This post has been submitted to Yeast Spotting at http://www.wildyeastblog.com/category/yeastspotting.

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isand66

A few weeks ago I found an excellent sourdough website created by Teresa Greenway and saved a few recipes to add to my future bake list.  I finally decided to give one a try and baked her recipe for an Alaskan Sourdough bread.  This bread is slightly sweet similar to a shepherder's bread.  The overall bread is 67% hydration and uses some interesting ingredients like evaporated milk.  You can find the original recipe here http://www.northwestsourdough.com/files/extra/Alaska.pdf.

I of course couldn't follow the recipe exactly the way it was written and had to make some modifications.  I decided to add some whole wheat flour and also used KAF European style flour along with KAF bread flour.  The original recipe calls for bread flour only.  I also use evaporated organic cane juice sugar instead of white sugar and used my 65% hydration starter in place of the 168% starter in the recipe.  I used this nifty hydration calculator to adjust the amount of starter and water to fit my starter and it worked out great.

The other thing I changed is the method of preparing the dough as I followed my normal version based on Peter Reinhart's procedures which fits in my schedule much better.

This bread turned out as good as I could have hope for and ended up with a more sour flavor than expected.  I did forget to put the glaze on the breads but it turned out great without it.  Next time I will have to give the sugar based glaze a try.

Ingredients

11.8 ounces 65% Hydration Starter Refreshed

18.92 oz. Water (90 degrees F.)

4 oz. Evaporated milk

2 Tbsp Evaporated cane Juice Organic Sugar, 1 oz. (or use white sugar or honey)

2 Tbsp Melted butter (unsalted), 1 oz.

8 oz. Whole Wheat Flour (I used KAF)

16 oz. European Style KAF

10 oz. Bread flour

4 Tsp Sea Salt, .8 oz.

Directions

Using your stand mixer or by hand, mix the evaporated milk and water with the starter to break up the starter.

Add the flours and butter and mix on the lowest speed for 2 minutes.   Do not add the salt yet.  Let rest for 20 minutes and then add the salt by sprinkling it over the dough.  Mix on medium speed for 4 minutes.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours form the dough into Boules being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl or banneton and cover it with a moist lint free towel or oiled plastic wrap.

Let it sit at room temperature for 2 hours.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

When ready to bake make a hole with your thumb down the middle of the dough and then slash in 4 places around the hole.  I'm not sure if this is supposed to signify something Alaskan, but it looks pretty cool when it is baked off.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

I was very happy with the look and taste of this bread.  It will make 2 pretty large loaves around 2 lbs 3 oz. each.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes.  You can also visit my other blog at www.mookielovesbread.wordpress.com for some of my older posts.

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isand66

 

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

I don’t even like coffee, but I actually love the smell and if you throw in some ice and a little sugar I can be convinced to drink a glass or two.  Anyway, I was all set to make an adaptation of a bread I discovered on the internet called a Hawaiian Sour Dough when I realized I didn’t have enough starter or all of the ingredients necessary to make this bread.  Instead I decided to put our new Keurig to good use and brewed some Mudslide flavored coffee.  I added this in place of most of the water in my recipe along with my sour dough starter, rye flours, spelt flour and some wheat germ.  For good  measure I added some carmelized onions that I had left over from my barbecue pizza and also used some pistachio oil I had bought a little while ago.  I thought the nutty oil would go well with the rye flours and flavorful coffee.

I do have to admit that the dough smelled amazing before it went into the oven from the mudslide coffee and hopefully when I cut into the loaf tomorrow morning it will taste even better.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

11 oz. Coffee  cooled to 90 degrees F. (I used Mudslide flavored coffee)

4 oz. water (90 degrees F.)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Pumpernickel Flour

2 ounces Spelt Flour

1 ounce  Wheat Germ

2.5 ounces Carmelized Onions

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the coffee and water with the starter to break up the starter.

Add the flours, salt, oil, and onions and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.

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Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

The final dough had a nice subtle rye flavor with some sour undertones.  You don’t really taste the coffee flavor very much and the crumb was a little tighter than I would have liked.  Overall the bread was a success and is worth making again.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

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isand66

I have not made rolls in a while, so I figured it was time to give it a go.  I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different.  I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs and a combination of durum flour and bread flour.  To make it interesting I used my usual amount of white starter at 65% hydration to create a beautiful smooth and silky dough that smelled good enough to eat by itself before baking.

These rolls are great with or without the onion topping, and are nice and light and airy with a slight sourdough flavor.

Ingredients

Dough

15 oz. Refreshed Starter (65% Hydration)

4 Large Eggs lightly beaten, (8 oz. total liquid)

5 oz. Smooth Style Ricotta (you can use regular style or fresh if you can make it)

6 oz. Water (90 degrees F.)

11 oz. Durum Flour (King Arthur Flour or similar)

9 oz. Bread Flour (King Arthur Flour or similar)

2.5 Tsp. Salt, .63 oz. (Sea salt or table salt)

Onion Topping

1/2 cup, 1.5 oz. Dehydrated chopped onions

1 1/2 cups,12 oz., Boiling water

1 Tbs., .5 oz. Vegetable oil

1 1/2 tsp., .3 oz., Black poppy seeds

1/4 tsp., .1 oz., Table salt or sea salt

Directions

Cut the starter into about 8 pieces and mix the eggs and water with the starter to break it up.  Next add the rest of the ingredients and mix either using your stand mixer on low-speed for 2 minutes.  Let the dough rest for 5 minutes and then mix on medium speed for 4 minutes.  If necessary add some additional liquid or flour until the dough comes together in a nice silky and smooth ball.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1 minute and form it into a ball.  Let it rest for 10 minutes.  After 10 minutes do a stretch and fold from all sides and form it into a ball again.  Let it rest another 10 minutes and then do 1 additional stretch and fold and immediately put it in a lightly oiled bowl.  Cover the bowl and let it rest at room temperature around 70 degrees F. for 2 hours.  After 2 hours put it in your refrigerator for 1-3 days.

Either the day before or while the dough is resting, prepare the onion filling.  Pour the boiling water into a bowl with the dehydrated onions and let sit for around 30 minutes.  Drain through a strainer and spread out on a paper towel to absorb as much moisture as possible.  Mix the onions with the remaining ingredients and either refrigerate in a sealed container or bag or use when cool.

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 2 hours.  After 2 hours the dough should be ready to shape.  Using a piece of parchment paper or cookie sheet place about 1/2 of the prepared onion mixture on your surface of choice.  Cut the dough into 3 oz. pieces and form round rolls making sure each roll is nice and tight.  Press the top of each roll into the onion mixture and place a cookie sheet with parchment paper.  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.

Around 30 minutes before baking the rolls, prepare your oven and pre-heat at 425 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.

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

As you can see the crumb is nice and open and airy.

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isand66

I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did.  Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice.  I started with the recipe for Italian Bread and changed the biga to using  my sourdough starter or levain and used European style flour, rye, barley and whole wheat flour instead of bread flour.  I also added some organic cracked wheat bran to make it interesting and used molasses instead of sugar.  Oh...and I used buttermilk instead of water...but other than that it's like I copied the recipe from the book!

The bread is rising in 2 bannetons as I write this, so I will let you know how it comes out at the end of this post....or if it doesn't turn out very well you may never read this  :).

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

6 ounces European Style Flour from KAF (you can use bread flour in place of this)

3 ounces Medium Rye Flour

2 ounces Barley Flour

2 ounces Whole Wheat Flour

2 ounces Organic Cracked Wheat Bran

11 ounces Luke warm buttermilk, 90 - 95 degrees Fahrenheit

1  2/3 Teaspoons Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Molasses

Directions

Using your stand mixer or by hand, mix the buttermilk with the starter to break up the starter.

Add the flours, salt, olive oil, and molasses and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

I do have to say the crust came out excellent on this bake and the bread had a nice flavor with a slight sour and nutty overtone.  The crumb could have been a bit more open but overall I would consider this one a success.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes

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isand66

This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com.  It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly.  I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour.  I ended up keeping the dough in the refrigerator for an extended period since I ran out of time to let it rise completely at room temperature.  I think this ended up creating an extremely sour sourdough rye which is not for the faint of heart.  If you want a more mellow tasting bread, I suggest you follow the directions below.

All in all, the bread turned out fairly well with a nice crispy crust and chewy, moist crumb.  The beer definitely added another flavor profile which makes this bread ideal for a nice sharp cheese and beer.

Ingredients

Starter

5 oz. water (90 degrees F.)

3 oz. Rye Flour (I used medium grade from KAF)

2 oz. First Clear Flour (you can substitute Bread flour or High Gluten flour)

2 oz. Refreshed Starter (100 % Hydration White Starter or Rye or Whole Wheat)

Final Dough

7 oz. Dark Rye Flour

10.5 oz. First Clear Flour (or Bread flour or High Gluten)

2 Tsp. Salt

1 - 2 TBS Caraway Seeds (more or less depending on your preference.  I used 1.5 TBS)

12 oz. Dark Beer

Directions

Prepare the starter and let it sit out at room temperature for 5-8 hours until it is nice and bubbly and ripe.  You can use it immediately or put it in the refrigerator overnight until ready to use.

Mix the starter with the room temperature beer and break it up.  Next mix in the flours and salt until the dough comes together and is still sticky. You don't need to over-mix the dough as it will now sit covered with some plastic wrap for 18-20 hours at room temperature.  (This is the point where after around 8 hours I put it in my refrigerator).  After 18-20 hours the dough should be nice and puffy and ready to turn out on an either a lightly floured work surface or lightly oiled one.  Do several stretch and folds and then put the dough in your floured banneton or bakers couche for its final journey which should take around 1.5 - 3 hours.

When the final dough is nice and puffy and passes the finger poke test, prepare your oven for hearth baking.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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

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isand66

I get a kick out of trying new types of flours and grains in my bread baking.  I frequently shop on-line at King Arthur Flour and like to try new and different products when I can.  I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results.  I decided the other day to try my own formula using a multi grain soaker from my baking supply bin and also used some of my existing refreshed sourdough starter mixed with some rye, whole wheat and first clear flours.  The results were surprisingly good considering I had no idea what to expect.  The final bread had a great nutty sour flavor with a nice thick crust and moist crumb.

Ingredients

Soaker

2 oz. Rolled Oats

2 oz. Malted Rye Berries

2 oz. Barley Flakes

1 oz. English Malted Wheat Flakes

1 1/2 Cups Boiling Water

Final Dough

15 oz. White Starter recently refreshed

3.5 oz. Whole Wheat Flour

3.5 oz. Medium Rye Flour

4 oz. First Clear Flour (you can substitute bread flour or High Gluten Flour)

2.5 Tsp. Salt

6 oz. Water, 90 degrees F.

Directions

Mix all ingredients for soaker in a bowl and add boiling water.  Let it sit for 2-3 hours covered until the grains are soft.

After 2-3 hours add the soaked grains along with the remaining liquid in your mixing bowl and add the flours, salt and remaining water and mix for 2 minutes.  The dough should come together in a shaggy mess and should be relatively moist at this point.  Let it rest for 5 minutes and mix for 4 minutes more on medium low-speed.

Remove dough from mixing bowl to work surface and do a stretch and fold.  You may need to wet or oil your hands and the work surface since the dough will still be very sticky at this point. Form the dough into a ball and let it rest uncovered for 10 minutes.  Let the dough rest uncovered for 10 minutes.  After 10 minutes do another stretch and fold and cover the dough with a moist lint free towel or plastic wrap sprayed with non-stick cooking spray.  Do another stretch and fold two more times letting the dough rest 10 minutes each time.  After the last stretch and fold put the dough into an oiled bowl and cover it tightly.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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

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isand66

The last time I made Ciabatta I made a sourdough version that came out quite good.  In my never-ending quest to try to create something new and hopefully great tasting I came up with the concoction below.

I decided to go with a straight forward yeasted version of Ciabatta but I wanted to get more flavor in the final product.  I happen to love onions, so I figured why not add some carmelized onions and to get some stronger wheat and nuttiness flavor in the bread I decided to use some spelt and rye flour along with a low protein French style flour from KAF.  This combination resulted in by far the best Ciabatta bread I have ever made or tasted in my not so humble opinion :).

I followed the standard operating procedures from Peter Reinhart's Artisan Breads Everyday for the Pain a L'Ancienne Rustic Bread and modified the ingredients as mentioned above.  The only thing I would change maybe is to add some cheddar cheese next time which would really put this one over the top.

You can really taste the onions and the rye-spelt mixture and the open crumb was nice and moist.

If you give this one a try I would love to hear what you think.

Here are the ingredients and procedure I followed:

Ingredients

13 oz. KAF French Style  Flour (you can use All Purpose if you don't have French Style)

4 oz. Medium Rye Flour

3 oz. Spelt Flour

16 oz. Ice Cold Water (55 degrees F.)

0.4 oz. Salt  (1 3/4 Tsp.)

.14 oz. Instant Yeast (1 1/4 Tsp.)

1 Tbs. Olive Oil

17.5 oz. Carmelized Onions

Directions

Cut up half of a medium size sweet onion and saute for 5-8 minutes on medium low in a frying pan or bake on a sheet pan in your oven.  Let the onions cool before adding them to the dough.

Add all the ingredients into the bowl of your mixer except the onions and stir for 1 minute on the lowest speed. The dough should be rather sticky and rough at this point. Let it rest for 5 minutes in the mixer bowl.

Add the cooled onions and mix on medium low using your paddle attachment for one minute. In my case I have a Bosch which only has one mixing/kneading attachment. The dough will still be very sticky but should very soft and much smoother. Transfer the dough to a lightly oiled bowl using a dough scraper or spatula. Cover the bowl and let it rest for 10 minutes.

After 10 minutes transfer the dough to a lightly oiled work surface. Make sure you oil your hands and do a stretch and fold on all sides of the dough and flip it over and form it into a ball. Put the dough back in the bowl and let it rest for another 10 minutes at room temperature. Do this stretch and fold process three more times over the next 30 to 40 minutes. You can do the stretch and fold in the bowl itself if you prefer. I personally like to do it on the counter.

After you do the last stretch and fold put it back in the bowl and cover it tightly and refrigerate overnight or up to 4 days. The dough should rise to almost 1 1/2 its size in the refrigerator.

Take the dough out of the refrigerator at least 3 hours before you plan to bake and let it sit at room temperature.  Around 1 hour after taking the dough out of the refrigerator, place a large piece of parchment paper either on your work area or the back of a baking pan and dust with flour to cover it completely. Using an oiled or wet dough scraper gently remove the dough to the work surface. You want to be very careful so you don't degas the dough and kill the big air holes you want to achieve.

Flour your hands and lightly dust the top of the dough. Use your hands and a metal dough scraper and form the dough into a 9" square and be very careful again not to manhandle the dough and degas it.

Next, cut the dough into either 3 small ciabatta or 2 larger size loaves. I opted to go with the 3 smaller size ones.

Gently fold the individual dough pieces into thirds like an envelope. Make sure to be very careful and not to apply any pressure. Roll the folded dough in the flour to coat it and lift it onto the parchment paper and roll it in the flour again. Rest the dough seam side down and repeat with the other piece(s) of dough.

Spray the tops of the dough with oil (I use a baking spray) and cover the pan with plastic wrap very loosely. You can also use a clean lint free kitchen towel.

After 1 hour of resting, roll the dough pieces very gently so the seam side is now facing up and lift them with your floured hands to coax them into either a 7" rectangle if making the larger size or 5" rectangle. Try to get them to be as close to a rectangle shape as you can when you put them back down on the parchment paper.

Let them rest covered loosely again for 1 hour.

About 45 minutes before baking, pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 550 degrees F.

Place an empty pan in bottom shelf of your oven or a cast iron skillet.

Pour 1 cup of boiling water into pan and place loaves into oven. I also spray the side walls of the oven with water 2 to 3 times for added steam.

Lower oven to 450 Degrees and bake for 12 minutes and rotate the bread and bake for an additional 15 to 20 minutes until bread has a nice golden brown crust and the internal temperature reaches 200 degrees. The bread should have puffed up a little and should be hard when you tap it.

Let it cool on a wire rack for 45 minutes (good luck waiting that long!) and enjoy!

The bread should have nice large irregular holes and should be soft after cooling.

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

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isand66

  • This ain't your Momma's traditional cornbread, but if you want to try  a great tasting bread with a nice sourdough twang, and corn flavor then read on.

    I just returned from my trip to North Carolina to celebrate my Father-in-law's 80th birthday.  My wife and myself cooked up a storm but unfortunately I didn't have time to make any bread for the occasion so I'm itching to get back to my bread making.

    I decided to try adapting a recipe I found on the www.thefreshloaf.com  from Steve B. at www.breadcetera.com for a Corn Bread made with a poolish starter.  I used my sourdough starter in place of the poolish and also eliminated the yeast from the recipe.  I used my usual baking method borrowed from Peter Reinhart's Artisan Breads Everyday and the results were excellent if I do say so myself!

    Corn flour is used along with All Purpose flour and since the corn flour does not have the ability to form gluten the resulting bread has a pretty tight crumb.  I tried my best to copy the stenciling design done by Steve B. and I think it came out pretty close.

    Final Dough

    15.80 ounces Refreshed White Starter, 68% hydration  (approximately 6.8 oz. water, 10.5 oz. All Purpose Flour, 3.7 ounces starter)

    14 oz. Water (90 degrees F)

    16 ounces All-Purpose Flour (I used King Arthur's)

    8.95 ounces Corn Flour

    3 Tsp. Salt (sea salt or table salt)

    3 Tbs. Olive Oil

    Directions

    For the final dough, using your stand mixer or by hand, mix the water with the refreshed starter to break it up.

    Add the flours, salt, and olive oil and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes.

    Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

    Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.

    Leave uncovered for 10 minutes.

    Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

    After another 10 minutes do another stretch and fold and let it rest again for another 10 minutes.  Do one last stretch and fold and then put it  into a lightly oiled bowl that has enough room so the dough can double overnight.

    Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put it in your refrigerator for at least 12 hours or up to 3 days.

    When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

    Place it in your bowl, banneton or shape into baguettes.

    Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

    Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

    If you want to make the fancy "Corn Stalk" design, cut a strip of paper and place it on the middle of the round dough and sift a light dusting of flour over the dough.  Next make 3 slashes on both sides of the "stalk" and then  place an empty pan in bottom shelf of your oven.

    Pour 1 cup of very hot water into pan and place loaves into oven.  I also prefer to use a water bottle and spray the sides of the oven 2 times at 3 minute intervals to add some additional steam.

    Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and the internal temperature reaches 200 degrees.

    Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

    Let cool on cooling rack and enjoy!

    As you can see the crumb is very tight which is mainly due to the corn flour.  When I make this bread again I would try to add some fresh roasted corn to give it an added boost of corn flavor.

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

  • Please visit my other blog at www.mookielovesbread.wordpress.com for some of my older posts and be sure to let me know if you try this recipe.

isand66's picture
isand66

I was in a creative mood the other day and decided to try something different.  I have made semolina bread before but this time I decided to convert the starter over to a semolina based concoction along with a little whole wheat flour as well.  My wife had bought a nice ball of fresh mozzarella so I figured why not incorporate some cheese and throw in some roasted peppers and roasted potatoes as well.

The dough ended up very wet due to the roasted red peppers I used from a jar had a very high water content, so you may choose to add some additional flour as you are preparing the final dough.

The final bread came out excellent with a nice reddish tint and a great open and crispy crumb.  You could really taste the roasted peppers and the dough had an excellent sour tang.   The only thing I would change would be to fold the cheese in before shaping the final dough rather than before putting it in the fridge for its overnight rest.

Starter

3.7 ounces White Starter, 68% hydration

8 ounces Extra Fancy Durum Semolina  Flour (do not use the course grade)

2.5 ounces Whole Wheat Flour

8 ounces Water (room temperature)

Final Dough

16 oz. Starter from above (you will have extra starter so you need to weigh this)

11 oz. Water (90 degrees F)

13 ounces French Style Flour (from King Arthur Flour-this has a 11.5% Protein level but if you don't have you can substitute with All Purpose Flour)

5 ounces  Extra Fancy Durum Semolina  Flour

2 1/2 Tsp. Salt (sea salt or table salt)

1.6 oz. Roasted Red Peppers

6.2 oz. Fresh Mozzarella

5 oz. Potatoes (I had some left-over roasted potatoes, but you can use left over mashed potatoes or make some fresh or use the equivalent instant potato flakes)

Directions

Make the Starter by adding the water to your existing starter amount and mix for a minute to break it up.  Add the flours and mix for 1 to 2 minutes until thoroughly mixed.  Put in a lightly oiled bowl and loosely cover.  Keep at room temperature for 5-6 hours until the starter becomes bubbly and doubles in size (I usually do this the night before and let it sit overnight).  You can either use the starter right away, or cover tightly and refrigerate until ready to use.  If you don't plan on using it that day, you will have to refresh the new starter before using in the final dough.

For the final dough, using your stand mixer or by hand, mix the water with the new starter to break it up.

Add the flour, potatoes, salt, red peppers (chop them up into small pieces) and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes.

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.  Flatten into a rectangle and add the cheese and form dough into a ball.  (You can also skip this part and add the cheese when you are ready to form the final loaves.)

Leave uncovered for 15 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and let it rest again for another 10 - 15 minutes.  Do one last stretch and fold and then put it  into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit in your bowl for 2 hours at room temperature.  It should only rise slightly at this point.  After the 2 hours are up put in your refrigerator for at least 12 hours or up to 3 days.

When ready to bake the bread take your bowl out of the refrigerator and let it sit at room temperature for around 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a moist cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and leave the bread inside with the door slightly open for 10 minutes.  This will help dry the loaves out and keep the crust crunchy.

Let cool on cooling rack and enjoy!

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

Please visit my other blog at www.mookielovesbread.wordpress.com for some of my older recipes.

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