Isand66's blog

   This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills.  The added egg yolks add a nice extra kick of moisture and flavor.

I milled and sifted the durum berries and whole wheat berries twice with a # 30 and #40 drum sieve.  I really like the flavor of the Big Country whole wheat and paired with the fresh durum this was an excellent bread, perfect for mopping up sauce or grilled or toasted.  The addition of the black and white sesame seeds were a welcome addition.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  egg yolks and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

   Who doesn’t like a good English Muffin…toasted with butter or cream cheese?  Nobody that I know of or at least admits to it!  

I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite.  It’s adapted from a version I found on King Arthur Flour but with many changes.

I used KAF bread flour along with some fresh milled Whole Wheat using Rouge de Bordeaux berries from Barton Springs Mill.  It is one of my favorite grains I have tried from them.  If you want more info here it the link to the product page.

I used  60% buttermilk along with water in the final mix and added some dried cherries rehydrated in water which gave the final muffins a wonderful flavor.  I probably could have easily increased the amount of cherries to 150 grams and it would made them even better.

The final muffins had a nice English Muffin open crumb filled with nooks and crannies and were extremely flavorful from the buttermilk, SD levain and fresh milled whole wheat flour.  I like to keep a bunch out for the week and then freeze the rest and defrost for 30 seconds in the microwave and toast them up as I need them.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

Cherries Preparation

I used dried semi-sweet cherries and soaked them in some water for about an hour.  Drained the water and used it as part of the main dough water.

 Main Dough Procedure

Mix the flour and water/buttermilk  (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  honey, and remaining water as needed and mix on low for 5 minutes. Lastly, add in the cherries until they are evenly distributed for about a minute.  Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.  Add the cherries in in the last minute of mixing.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for one hour or so.    Remove the dough and roll out on a lightly floured countertop to about 1/2″ to 3/4″ thickness depending on how thick you want your English Muffins.  Cut them with a circular metal cutter to the size you desire and place them on a cookie sheet with parchment paper sprinkled with cornmeal.  Cover them with a damp tea towel or plastic wrap sprayed with cooking spray to avoid sticking.  Let them proof in a warm place for 1-2 hours depending until they pass the poke test.  Make sure not to over proof them or you will end up with hockey pucks.

I use an electric skillet to cook mine and warm it up to 375-400 F.  I spray some canola cooking spray in the skillet and after placing the English Muffins inside I place the cover on top which creates a perfect steamy environment. I flip them over once they start getting nice and brown on the bottom and let them cook another few minutes before taking them out to cool on a wire rack.  Use a fork to split them open to keep the nice open crumb, toast them nice and dark and slather on your favorite condiment.

 I wanted to try  another new grain I purchased from Barton Springs Mill called Butler’s Gold Whole Wheat.  The whole wheat berries are harvested from a small farm in Texas.  It’s supposed to be a good neutral flavored whole wheat perfect for mixing with other stronger flours.  I decided to use this exclusively and only mixed it with a small amount of BF.  I did use KAF BF in the Levain so overall it ended up being a  50% WW bread.  I milled the Butler’s Gold berries to a high extraction sifting and milling twice.

I was very happy with the final outcome on this one.  The Butler’s gold flour had a nice buttery earthy taste profile and the crumb was moderately open.  I really enjoyed using this to make some grilled cheese sandwiches and it made some nice toast as well.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  and olive oil, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

Durum-Quanah (Whole Wheat) Grits Bread

   I recently purchased a new (old) ancient grain from Barton Springs Mill called Quanha.  You can get more information by pressing on the link if you are interested.  I milled this to a high extraction sifting and milling twice and added this to high extraction freshly milled Durum flour.

I’ve used grits in breads several times and always like the texture and flavor it adds.  I cooked the grits with water and added some butter and a little grated cheddar.  Make sure to let the grits cool down before adding it to the dough.

A double build was used for the levain but you could easily just do one build if you desire.

I was happy with the final outcome on this one.  The Quanha flour combined with the durum was very tasty and the crumb was moderately open.  I made some nice grilled bread brushed with some good EVO and topped with some Vermont aged cheddar.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil, honey, grits, and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour and grits.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

   I’ve made breads in the past using Guinness but I have to say this version by far was the best one yet.  I combined fresh milled rye, spelt and whole wheat which were all sifted to a high extraction.  I added some mashed potatoes with a little bit of honey and some olive oil for good measure.

A double build was used for the levain but you could easily just do one build if you desire.

I made one large Miche which ended up being over 2000 grams.  I brought this over as a gift for Rosha Shana for my Cousin’s first dinner at his new house and everyone seems to enjoy it.

The crumb was nice and open and the crust was deep and dark  and flavorful.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and Guinness together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil, honey, potatoes and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour and potatoes.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.  Note: if making a Miche lower the temperature to 435 F and bake for close to an hour or until the internal temperature is 200-205 F.

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

    This is a nice 46% freshly milled Durum bread with some bread flour.  I added some egg yolks for some additional flavor and moisture and a little honey for sweetness.

All and all it came out very nice with the nutty durum flavor coming through.  It made excellent grilled bread with some brushed olive oil and melted fresh mozzarella on top.

I topped one of the loaves with black sesame seeds which is one of my favorites.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 78 degrees so it took around 4 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  eggs, olive oil and honey and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

I wanted a nice bread for sandwiches and/or toast so I threw together some Durum flour, fresh milled high extraction rye flour, AP flour and a little Potato flour I had recently bought at KAF.  The Potato flour helps keep the bread from going stale.

I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.

For the topping I used some “The Works” Bread Topping from KAF which to be honest is a bit strong.  It has a bunch of different seeds, garlic, onion, paprika, tumeric and sea salt and spices.

The bake turned out excellent.  The crust was crisp but not too thick and the crumb was open enough and perfect for sandwiches or toast.

Meet Gracie, the newest member to our family.  She’s another rescue who was used for breeding and then was surrendered to a shelter before being rescued.  Her doggie brothers and sister all adore her and her kitty sisters Luna and Sasha and brother Mookie are still deciding :).

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 78 degrees so it took around 4 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil and honey and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

    I was so happy with how my last bake came out using a two step levain build I decided to try it again.  I wanted to use some of the Vermont cheese we bought on our vacation last month and I had a bunch of tasty cherries we bought from the store just begging to be put to good use.

I combined some Artisan Bread Flour from KAF with some high extraction fresh milled Ruby Red Whole Wheat from Barton Springs Mill.  The cheese was a mild Vermont Cheddar that was cubed so it wouldn’t completely melt when baked.

This bake turned out as good as I could have expected.  A nice moist open crumb that tasted amazing especially when toasted or grilled.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt,  and olive oil and mix on low to medium low for 15-20 minutes and add in the cherries and cheese at the end and mix for a minute until incorporated.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

3AUG

    I haven’t made a 100% (or pretty close) Durum bread in quite some time.  After seeing some excellent posts of recent Durum bakes on TFL I decided to try a new version myself.

I decided to do a 2 step build for the levain to make sure it had a lot of strength to give some nice rise and structure to the Durum flour and it really did make a big difference.

I recently went on vacation to Vermont and of course stopped by King Arthur Flour and stocked up on some goodies including their Harvest Grain Blend.  This includes whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).  I soaked these in hot water for a couple of hours and drained them completely before adding them to the final mix.  I’m sure it added some extra hydration to the dough which is not included in the formula.

I was very happy with how this one turned out.  The golden crumb is nice and fluffy and open.  The crust was perfect and overall the bread tasted fantastic.  This was incredible grilled, brushed with some olive oil and topped with some fresh mozzarella.

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  Harvest Grains drained and mix on low for 5 minutes.   If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, Harvest Grains and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

     I wanted to make some soft tasty rolls that I could use for burgers and sandwiches.

This one uses cream cheese and baked potatoes to soften the crum and a mix of freshly ground whole wheat, spelt and corn flour along with some KAF bread flour.

I use some everything bagel topping and some grated chedar cheese which tasted great.

The honey added a little bit of sweetness which in the end turned out a nice soft tasty roll perfect for just about anything.

Formula

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), eggs, potatoes, cream cheese (cut into pieces) and honey and mix on low for 5 minutes.    Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape into rolls around 125 -130 grams each.  Cover the rolls with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, grate some cheese or use an egg wash and add your toppings.  Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 25 minutes or until the rolls are nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack for as long as you can resist.