The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

isand66's blog

  • Pin It
isand66's picture
isand66

This recipe comes courtesy of David Snyder who posted his adaptation here.

I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good.  The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.

I ran out of First Clear Flour so I had to substitute 217 grams using KAF High Fiber Flour instead.  I think the bread would have turned out better if I had used 100% First Clear to be honest.  I also added some dried Toasted Onions which I reconstituted in the water used for the final dough which gave the rye a nice onion flavor which I love.

One other point is that I followed Davids instructions for making a 100% Rye starter using Pumpernickel flour and I only ended up with 708 grams instead of 750 grams called in the recipe.  I am not sure if this had that much of an effect on the final bake, but next time I will make a larger batch of starter since I would have liked to keep some for my next bake so now I have to start all over again :(.  I do have to say I have made Rye starters in the past and I really like the way this one came out.  You can follow Dave's excellent instructions here if you are interested in converting your starter to a Rye sour starter.

Also, I did not have any leftover rye bread so I didn't add the Altus to this bake, but next time I will add it to see the difference.  I have made rye breads with and without the Altus and have not made up my mind if it is necessary or not.

The end result of my bake was not as open of a crumb as David achieved, but throw some pastrami and Thousand Island Dressing or mustard for you traditionalists out there and deli nirvana is at your fingertips!

Also note that most Jewish Rye recipes call for the use of First Clear Flour which is taken from what remains after the millers sift the patent flour out of the straight flour.  Patent flour is the purest and highest quality flour available.  First clear flours come from hard wheat and has a protein content of 15.0 - 18.0% which is ideal to strengthen the lower protein content of rye flours which are normally around 6.5%.

High-gluten flour can be substituted for First Clear and has a protein content of 13.5- 14.5%.

White rye flour is very important in authentic Jewish style rye breads and comes from the heart of the endosperm.  It contains only 6.5% protein.  (I used Pumpernickel or Dark Rye in this bake)

Medium rye flour is milled from the whole grain after the bran has been stripped away and is used for high-percentage rye recipes (heavier breads for sure).

Dark rye flour, is what remains of the rye kernel after the white rye flour has been sifted out.  As you can imagine it is very dark and strong flavored flour.

 

isand66's picture
isand66

It's great to be back home from my 11 day trip to China for business.  I couldn't wait to get home to my wife and my 5 kitty cats.  We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.

Anyway, I was chomping at the bit to bake some bread so after refreshing my starter I decided to make a simple sourdough Pain Au Levain, but of course I needed to add something different to the formula to make it a bit more interesting.

I had recently purchased some coconut flour from Whole Foods and decided to try adding some to this concoction and see what happens.  I also added some wheat germ, Durum flour and pumpernickel flour along with bread flour.   The levain starter was made with my standard 65% AP starter along with some whole wheat and bread flour.  I also added some dried toasted onions which I rehydrated in the water used for the dough.

The resulting dough turned out very interesting with a nice nutty flavor but a bit dense.  The coconut flour really soaks up the water and in hindsight I should have uppped the hydration level of this bread even though it is already 71%.

Starter (Levain)

71 Grams Seed Starter (65% AP Starter)

142 Grams Bread Flour

85 Grams Whole Wheat Flour

151 Grams Water (90 Degrees F.)

Final Dough

458 Grams Levain from Above

260 Grams Bread Flour

65 Grams Pumpernickel Flour

75 Grams Coconut Flour

25 Grams Durum Flour

35 Grams Toasted Wheat Germ

17 Grams Sea Salt

4 Grams Toasted Dried Onions

15 Grams Walnut Oil (You can substitute your oil of choice)

336 Grams Water, 90 degrees F.  (Note: If you want a more open crumb I would increase the water another 15 - 20 grams)

Directions

Levain

Combine the ingredients for the Levain and mix by hand or in your mixer for 1-2 minutes.  Place it in a covered glass or plastic bowl and let it sit for 9-10 hours at room temperature.  If you are ready to bake you can use it immediately, otherwise you can refrigerate it for at least 1-2 days.

Final Dough

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

Add the toasted onions to re-hydrate them in the water and then add the flours and oil and mix on the lowest speed for 2 minutes.  Let rest for 15 minutes.

Now add the salt and 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 knead for 1 minute and form into a ball.

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 15 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.  I used my new banneton I found in a thrift store and made one large loaf.

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 boiling 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!

Feel free to see some of my older posts at my other blog: www.mookielovesbread.wordpress.com

isand66's picture
isand66

My first attempt this bread I concocted came out excellent with a nice moist open crumb and crisp crust.  I decided it was time to try it again and change-up some of the flours and grains used in the soaker.  I just picked up some Bulgar Wheat so I decided to add that to the soaker along with rolled oats, malt rye berries, oat bran and cracked wheat.  I also used a different mix of flours including spelt which has become one of my favorites due to its nutty flavor.  I used pumpernickel flour instead of medium rye as well.

In trying to calculate the bakers percentages for this recipe I included all the water from the soaker, final dough and also the water from my refreshed 65% hydration AP starter.  When I calculated the water from the starter it also included the water from the seed starter which I'm not sure it that is necessary or not, but the overall hydration of this dough ended up being 86%.  If you are not comfortable with wet doughs, you may not want to try this one.  I do have to say that a lot of the water is absorbed by the soaker so it's not really as wet as it sounds.

If you venture to try this, please let me know how your attempt comes out.

Ingredients

Soaker

28 Grams. Rolled Oats

57 Grams Malted Rye Berries

57 Grams Bulgar Wheat

28 Grams Oat Bran

28 Grams Cracked Wheat

359 Grams Boiling Water

Final Dough

425 Grams White Starter recently refreshed

98 Grams Whole Wheat Flour

86 Grams Pumpernickel Rye Flour

28 Grams Spelt Flour

144 Grams First Clear Flour (you can substitute bread flour or High Gluten Flour)

14 Grams (2.5 Tsp) . Seas Salt or Table Salt  (Note: I usually use 2.5 Tsps. of salt, but I have started to weigh the salt which ended up being 14 grams.  According to my conversion program it should be 18 grams)

173 Grams 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!

Feel free to visit my other blog to see some of my older posts at www.mookielovesbread.wordpress.com

isand66's picture
isand66

I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough.  Of course I couldn't leave well enough alone and had to add something different to make it more interesting.  I just picked up some quinoa flour from the supermarket which imparts a nice nutty flavor to the dough.  I also added some low protein Italian style 00 flour from KAF along with some organic whole wheat and bread flour.

The end result was a nice crispy, light and nutty flavored baguette.  I still need some practice with my shaping and figuring out how long to make them so they fit on my oven stone.  I could have handled the dough a little lighter to preserve some bigger holes, but overall the crumb was not bad and the crust was nice and crisp.

Ingredients

300 grams KAF Bread Flour (BakersPercentage, 44%)

200 grams Italian Style Flour 00, KAF (BakersPercentage, 29%)

100 grams Organic Whole Wheat Flour, KAF (BakersPercentage, 15%)

80 grams Quinoa Flour, Bob's Red Mill (BakersPercentage, 12%)

454 grams water, 70 degrees Fahrenheit (BakersPercentage, 67%)

14 grams Sea Salt  (BakersPercentage, 2%)

7 grams Instant Yeast (BakersPercentage, .01%)

Directions

Using your stand mixer or by hand, mix the water with the flours for 2 minutes on low.

Let the dough autolyse for 30 minutes.

Add the salt and mix for 2 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 put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, 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.

Shut the oven off and crack the door with the bread still present.  Let it sit for 10 minutes to continue to dry out and develope the perfect crust.

Let cool on cooling rack and enjoy!

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

isand66's picture
isand66

I love cherries and I love vanilla, so what better flavor combination to try to work into a bread recipe?  I have never incorporated a liquor into a bread dough before, so I'm not sure what to expect, but I do have to say it smelled fantastic mixing it up.

I started by taking my 65% hydration AP flour starter and building enough starter for 15 ounces of levain for the finished dough.  I wanted to incorporate some white rye into the starter to give it a little rye flavor so I added 22% white rye flour to the levain build along with AP flour and some water to make a 67% hydration starter.

The final dough including the starter has a hydration level of 66%.  I wanted to try to make this a moist and delicate crumb so I incorporated a large percentage of French Style low protein flour from KAF, along with a small percentage of white rye and durum flour.  After finishing the loaf in the oven and tasting it, I have decided that I added a little too much of the Cherry Marnier and vanilla so I have adjusted the amount in the recipe below.  This is a perfect bread for french toast or bread pudding or just as toast with some butter or cheese.

Starter Ingredients

7 ounces All Purpose Flour (I use KAF)

2 ounces White Rye Flour

6 ounces Water (90 degrees)

.75 ounces Starter, 65% Hydration (you can adjust the water to suit your current hydration level)

Final Dough

15 ounces Levain from above (75% Bakers Percentage)

12.6 ounces French Style Flour (80% Bakers Percentage)

3.4 ounces White Rye Flour (10% Bakers Percentage)

4 ounces Durum Semolina Flour (10% Bakers Percentage)

9.5 oz. water (90 degrees F.) (47.5% Bakers Percentage)

.5 ounce Pure Vanilla Extract (.03% Bakers Percentage)

3 ounces Cherry Marnie (15%)

2 1/2 Teaspoons, .63 ounces Sea Salt (3.2% Bakers Percentage)

Bakers % Final Dough

White Rye Flour 4 ounces

AP Flour 7 ounces

French Style 16 ounces

Durum 2 ounces

Total Flour  29 ounces   100%

Salt .63 ounces                  2.1%

All Liquids 19 ounces     66%

Directions

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

Add the flours and vanilla extract and Cherry Marnier and mix on the lowest speed for 2 minutes.  Let rest for 15 minutes - 20  minutes to allow the gluten to develop.

Next, add the salt and 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 15 minutes.

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

Let the dough rest another 10-15 minutes and do a stretch and fold again.  Let it rest for an additional 15 minutes and do 1 more stretch and fold.   After this last stretch and fold cover the bowl again and let it rest 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!

The final dough had a nice open crumb and crispy crust.  The overall dough did not rise as much as I would have liked, but the oven spring was excellent.  Next time I think I would add some dried cherries and maybe some walnuts to kick it up a bit.

isand66's picture
isand66

After reading about Dave's never-ending quest to create the perfect San Francisco Sourdough bread I felt it was time to give his latest recipe a whirl.  I have never been to SF so I don't know exactly what the final bread should taste like other than by his description.

I tried very hard to follow his exact recipe but alas my string of good luck continued and my refrigerator decided to mimic an oven.  I was forced to let the bulk ferment dough rest in my mini beer/assorted alcohol refrigerator instead of the shaped loaves.  I let the dough bulk ferment over night and the next afternoon while I waited for my refrigerator to be fixed I let the dough rest at room temperature for a couple of hours.  I then formed the loaves into Boules and let them rise in their bannetons inside my oven with a bowl of hot water for 3.5 hours.

The dough was nice an elastic and puffed up very nicely.  Unfortunately I didn't realize that the risen loaves would be too big to fit in my oven at the same time.  I had to adjust the loaves while the oven was nice and hot and subsequently one of the loaves was hanging off the baking stone for a few minutes causing it to sag slightly.

The final result was an excellent crust and a nice open and light crumb.  I did however discover the first loaf I cut into had a mysterious hole running through a big part of the bread, almost like someone or thing was trying to dig its way to China.

Overall the bread turned out excellent.  I would have expected it to be slightly more sour though and I'm not sure why it was so mild.  It could be due to the fairly new converted starter I used.  I turned my 65% AP starter to Dave's multi flour starter at 50% so maybe it wasn't mature enough.

You can find Dave's recipe  here: http://www.thefreshloaf.com/node/27982/san-franciscostyle-sourdough-bread-two-ways-3252012.

Thanks again Dan for an excellent recipe!

isand66's picture
isand66

This bread is an adaptation of my Coffee flavored Rye bread I made a little while ago.  This time I tried to get a stronger coffee flavor so at the suggestion of my fellow "Mad Scientist" bread baker DA Brownman, I added espresso powder to the recipe.  I also increased the amount of onion since I wanted a more pronounced onion flavor in the final product.  If you are not a big onion fan, feel free to lessen the amount or leave it out.  I also added some Durum Semolina flour just to make it interesting.

The final result was a nice chewy, bread with a pretty strong onion flavor and a pronounced coffee flavor.

For a time I was worried that the bread would end up a disaster since my refrigerator is not working properly.  The dough almost blew the lid off of my dough rising bucket due to the higher temperature in the refrigerator, but instead of letting it sit out for 2 hours before forming it into loaves I skipped that step and the end results were excellent.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed (I use a AP flour starter.  I refreshed the night before, left it out at 70 degrees room temperature for 8-9 hours and then put in refrigerator)

15 oz. Water  90 degrees F.

9 ounces Bread Flour (KAF)

4 ounces Pumpernickel Flour

4 ounces Durum Flour

2 ounces Whole Wheat Flour

1.5 ounces  Barley Flakes

1 ounce Wheat Germ

4 ounces Smoked Onions (I smoked a whole onion on my barbecue and cut it into 1/2" pieces when it cooled)

2 1/2 Teaspoons Espresso Powder

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

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

Add the flours, and oil and mix on the lowest speed for 2 minutes.  Let rest for 15 minutes

Now add the salt and onions and 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 do a stretch and fold and then  form a ball.

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- 15 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!

Feel free to visit my other blog at www.mookielovesbread.wordpress.com for some of my older posts.

 

 

 

isand66's picture
isand66

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet potatoes from the other night and decided to add some as well as a high percentage of a higher gluten flour to make up for the lack of protein in the chickpea flour.  I did some extra stretch and folds to make up for the higher hydration in this dough and the chickpea flour definitely caused me to add some extra flour to compensate.

The final bread had a nice chewy dark crust and a yellow color with a moist open crumb.  You could taste the nutty flavor of the chickpeas with a mild sourdough tanginess.

Ingredients

15 ounces 65% Hydration Starter AP Flour)  Refreshed

7.5 ounces Roasted Sweet Potatoes Mashed

16.7 ounces Bread Flour (KAF)

4 ounces Chickpea Flour

3 ounces White Rye Flour (KAF)

14 ounces Luke warm water, 90 - 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

Directions

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

Add the flours and mix on the lowest speed for 2 minutes.  Let rest for 10 minutes.

Add the salt and 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 do a stretch and fold and form into a ball.

Leave uncovered for 20 minutes.

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

Do at least 3 more additional stretch and folds letting the dough rest for 15-20 minutes each time. After the last stretch and fold, put the dough into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

On the day you are ready to bake, take the dough out of the 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 the formed loaves 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!

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

A little help from my friend Cosmo...
isand66's picture
isand66

The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner.  I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread.  I had some left over roasted corn so I figured I might as well make use of that as well.

I decided at the last-minute to add some organic cracked wheat.  The best way to add this ingredient is to soak it for about 10 minutes in boiling water so it becomes soft.  It ends up soaking up a lot of the water so it's important to include that in the overall hydration of the dough.  I ended up adding too much liquid to this dough and it was extremely wet at 77%.  The final result was bread with an excellent crust and open moist crumb but the bread ended ups little flat.

Ingredients

15 ounces 65% Hydration Starter Refreshed

5 ounces Whole Wheat (I use King Arthur Flour)

12 ounces French Style Flour from KAF (or All Purpose Flour)

2 ounces Spelt Flour

2 ounces Organic Cracked Wheat

5 ounces Roasted Potatoes (I smashed them up and left most of the skin on for some added flavor)

3.5 ounces Cheddar Cheese (I shredded the cheese)

1 Tablespoon Freeze dried chives, but feel free to use fresh ones

2.2 ounces Roasted Corn

19 ounces Luke warm water, 90 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

Directions

From the total 19 ounces of water, bring 8 ounces to a boil and add the cracked wheat.  Let that sit for 10 minutes while you prepare the rest of the ingredients.  Using your stand mixer or by hand, mix the remaining water with the starter to break up the starter.

Add the flours and potatoes and mix on the lowest speed for 1 minute.  Now add the cracked wheat with the remainder of the water and mix for 1 minute.  Let rest for 5 minutes.

Add the salt and mix for 3 minutes on medium speed.  Now add the chives and the cheese and mix for 1 minute more.  The dough will be very wet.  If you prefer to work with a firmer dough you can add some additional flour, but I left this one very wet.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest 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.  Let it rest for another 10 - 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

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.

Let the dough sit at room temperature for 1 1/2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 1  1/2 to 2 hours.  Now shape the dough as desired on a floured work surface 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.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently

.

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

isand66's picture
isand66

I stopped off at Whole Foods over the weekend and couldn't resist picking up a bottle of Cherry Ale to try in a bread recipe.  I also picked up some coconut flour which I will have to try at some later point when I figure out the best use for it.

I have yet to include any nuts in any of my breads since my wife doesn't really like them, but I figured it was time to try a recipe with my favorite pecans.  Cherry Ale, pecans.....what goes together with these 2 ingredients, but some roasted garlic and rye.

I included some first clear flour to give the dough some structure and added some barley flour to make it even more interesting.  The final result was a bread with an excellent crunch, moist crumb and sour/cherry ale flavor.  This bread goes perfect with a nice bowl of soup or stew or some good cheese.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed (I used my existing starter which is uses AP flour)

16 oz. Cherry Ale (room temperature)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Medium Rye Flour

2 ounces Barley Flour

6 ounces  Roasted Garlic (chopped)

2 ounces Chopped Pecans

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

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

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

Add the salt Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.  Now add the garlic and nuts and mix until incorporated.

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!

Pages

Subscribe to RSS - isand66's blog