Isand66's blog

Today's the Superbowl and I was asked to make some pretzel rolls to bring to the party we're going to.  I made a batch for Christmas Eve which everyone raved about so I used the same recipe I found on the TFL website.  I also couldn't help but try my own variation using my sourdough starter, pumpernickel flour and cheddar cheese.

I wasn't sure how they would turn out, but I do have to say they didn't dissapoint and rival the original.  Come on....who doesn't like cheese?

These are not hard to make except for the food grade Lye bath they go into.  Many people say you don't need to use Lye and can use baking soda.  I have not tried baking soda yet since I still have plenty of the Lye.  The Lye gives the pretzels a hard dark brown crust which is not easy to obtain with anything else. Feel free to use baking soda instead and increase the amount used versus the Lye.

Caution:  When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water or it will bubble over and probably burn you.

Main Dough Ingredients for 10 rolls at about 110 grams each

145 grams AP Sourdough Starter at 65% or adjust flour and water accordingly

437 grams Bread Flour (KAF)

200 grams Dark Rye (also known as Pumpernickel)

5 grams Seas Salt or Table Salt

5 grams Diastatic Malt Powder

384 grams Water (80-90 degrees F.)

Cheddar Cheese cut into cubes (sorry but I forgot to measure the cheese)

Pretzel Salt (for topping only)

For Lye Bath (3.5% Solution

2 Liters of Cold water

70 grams Sodium Hydroxide Crystals

Procedure

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and mix for 4 minutes on low.    Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into around 10 pieces that are 110 grams each.  Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese.  Next flip over and roll against your work surface while creating a tight ball.  Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 400 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.

When ready to bake, score each roll with an "X" on the middle and sprinkle with pretzel salt.  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 185 F in the middle.  Let them cool on a bakers rack until you can't wait any longer!

I actually couldn't wait long enough to try one which is why the crumb shot below is a little gummy looking.  It tasted good though!

Enjoy!

Let's go Jets!  (Did I really say that?  Must be the alcohol.....)

I think the name of this bread is probably the longest one I've ever used or seen for that matter!  There are just too many things thrown in this latest bake to make it any shorter and do the bread justice.

Recently I made a durum yeast water/sour dough combo bread using separate starters for the yeast water part and for the sour dough part.  I was urged by a few of my baking friends, DA and Janet to try making 1 starter using my AP sourdough seed along with the Yeast Water instead of water, plus the  flour.

I also wanted to use some of the fresh roasted pumpkin seeds I picked up at the market the other day along with trying some millet flour I also purchased at the same time.  Oh, and I forgot I also picked up a bottle of Nut Brown Ale and I had roasted some sweet potatoes so in they went into the cauldron.

I built the starter over 2 builds using French Style flour and Dark Rye flour which I thought would make this a nice hearty and deep flavored bread once the ale and other ingredients were added.

The dough ended up very wet which contributed to the nice moist crumb along with the addition of the sweet potatoes.  You can really taste the dark brown ale in this one and overall I was very happy with the outcome.

I used a basket I picked up recently which gave the dough a very fancy pattern.  It was almost too nice to score the bread but I forced myself to wield the knife never the less.

If you decide you want to make this and don't have any Yeast Water brewing, just use water instead when building your sour dough levain.

Procedure

Yeast Water-Sour Dough Starter Build 1

50 grams AP Starter at 65% Hydration

100 grams French Style  Flour (KAF) (note: you can substitute Bread Flour or AP Flour if necessary)

50 grams Yeast Water Starter

50 grams Water

Mix the flour, water and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-10 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6-10 hours.  You can then use it immediately or refrigerate for a day until ready to mix the final dough.

50 grams French Style Flour

80 grams Dark Rye Flour

160 grams Yeast Water

Main Dough Ingredients

395 grams Starter from Above

180 grams French Style Flour (KAF) (You can use AP Flour or Bread Flour to substitute)

150 grams Millet Flour (Bob's Red Mill)

150 grams Dark Rye (also known as Pumpernickel)

60 grams Rye Chops

60 grams Malted Wheat Flakes

270 grams Sweet Potatoes (Roasted and mashed with a fork)

60 grams Roasted Pumpkin Seeds

16 grams Seas Salt or Table Salt

20 grams Olive Oil

375 grams Water (80-90 degrees F.)

Procedure

Build your Yeast Water levain-Sourdough combo starter the day before you are ready to bake.

On baking day, mix the flours, rye chops, malted wheat flakes and the Ale (make sure the Ale is at room temperature).  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add the levain, sweet potatoes, oil and the salt and mix for 3 minutes on low.  After 3 minutes add the pumpkin seeds  and mix for about 1 minute until incorporated.  The dough will barely come together and be almost soupy.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours  (You may need to do a few more S & Fs to build enough gluten development).  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next either make one large boule or  divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 - 2 hours.

About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired.

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the breads  are golden brown and reached an internal temperature of 200 - 205 degrees F.

Let the loaves cool down for at least 2 hours or so before eating as desired.

So how many cats are in this house?

Since I had some leftover Durum YW starter from my last bake I decided to make English Muffins again.  I followed the same recipe I used the last time but this time the starter was 100% Durum flour and I used my European style flour from KAF for the main dough.  Similar to last time I used Greek Yogurt (2%) and I added some Cheddar cheese as well.

The end results were exactly what I expected with a nice open crumb and flavor as good as any English Muffin I have had before.

English Muffins Main Dough

165 grams Wild Yeast Water Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4" thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4" biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

I just refreshed my Yeast Water starter earlier in the week after returning home from a long business trip.  I have had great success mixing the Yeast Water starter with a traditional sourdough starter so I decided to follow a similar path.  To make things interesting and because I happen to love durum breads I decided to make a 65% hydration YW starter using only durum flour and for the sourdough starter I converted some of my AP starter first to a 100% hydration starter using durum flour and sprouted whole wheat.  I built both starters up in 3 stages over 2 days to make sure I had nice and lively starters.  I didn't quite think through the amounts correctly so I ended up with a lot of extra starters.  Not too worry as I'm making some YW Durum English Muffins tonight withe the extra starter.  Feel free to adjust the amounts below if you don't want any left-over starter.

The end result was a nice open flavorful crumb with a crisp and chewy crust.  You can taste the Parmesan cheese but it's a subtle flavor and does not overpower.  This is a nice hearty bread to have with a nice Italian meal or a tasty sandwich.

Enjoy!

Procedure

Yeast Water Starter Build 1

60 grams Durum  Flour (KAF) (note: this is not the same as Semolina Flour which is for pasta)

60 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-10 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6-10 hours.

100 grams Durum Flour

100 grams Yeast Water

Build 3

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

100 grams Durum Flour

10 grams Yeast Water

(Note: I made extra starter since I wanted to use this for another bake.)

Sourdough Starter Build 1

63 grams AP Starter

30 grams Durum Flour

33 grams Sprouted Whole Wheat Flour (You can use regular Whole Wheat)

75 grams Water

Mix the flour, starter and water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6-8 hours.  The starter should almost double when ready to proceed to build 2.

Sourdough Starter Build 2

60 grams Durum Flour

40 grams Sprouted Whole Wheat

100 grams Water

123 grams Sautéed Onions (sautéed in olive oil)

Mix the flour and water with the  starter from build 1.  Cover and let sit at room temperature for 6-8 hours until doubled and nice and bubbly.

Sourdough Starter Build 3

62 grams Durum Flour

40 grams Sprouted Whole Wheat

Add the flour to the starter from build 2 and let it rest covered for 6 hours until bubbly and nearly doubled.

Main Dough Ingredients

200 grams Yeast Water Durum Starter from Above

225 Sourdough Starter from Above

250 grams French Style Flour (KAF) (You can use AP Flour or Bread Flour to substitute)

150 grams Durum Flour (KAF)

100 grams Sprouted Whole Wheat Flour

70 grams Roasted Wheat Germ (this really adds a nice nutty flavor to the bread)

16 grams Seas Salt or Table Salt

51 grams Shaved or grated Parmesan Cheese

22 grams Olive Oil

425 grams Water (80-90 degrees F.)

Procedure

Build your Yeast Water levain and Sourdough starter the day before you are ready to bake.

The evening before you want to bake, mix the flours and the water.  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add both levains and the oil along with the salt and mix for 3 minutes on low.  After 3 minutes add the cheese and mix for about 1 minute until incorporated.  The dough will come together and be slightly sticky.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 - 2 hours.

About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired.

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the breads  are golden brown and reached an internal temperature of 200 - 205 degrees F.

Let the loaves cool down for at least 2 hours or so before eating as desired.

      I just returned from a 2 week business trip to China and after refreshing my starters I decided to make a coffee flavored bread that also was rich in multi-grains.  I have had great success using soakers in this style bread in the past so this was no different  I used malted rye berries, spelt kernels, buckwheat groats and soft white wheat berries all soaked in 240 grams of chocolate raspberry truffle flavored coffee.

For the starter I used my white 65% hydration starter and added coffee, pumpernickel flour and white rye.  To continue with the all coffee theme I also used coffee in the main dough along with an assortment of flours plus some dehydrated onions that I mixed in with the coffee before adding to the dough.

The end result was nice dark, rich, moist and coffee flavored bread.  If you don't like coffee you will run away screaming from this one, but if you can't get enough Java in your system, give this one a try.

Soaker

30 grams Buckwheat Groats (bought at Whole Foods)

30 grams Spelt Kernels (Berries...not sure which)

30 grams Malted Rye Berries

20 grams Soft White Wheat Berries

240 grams Hot Coffee (I used Chocolate Raspberry Truffle)

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

Starter

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

142 grams AP Flour

85 grams Pumpernickel Flour

70 grams White Rye Flour

151 grams Coffee (85 - 90 degrees F.)

Mix seed with coffee to break up for a few seconds and then mix in flour until the starter forms a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough

Ingredients

425 grams Starter from above (all of the starter)

300 grams European Style Flour (KAF)  (Sub Bread Flour if you don't have this)

150 grams Spelt Flour

100 grams Whole Wheat

80 grams Graham Flour

20 grams Walnut Oil

370 grams Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

All of the Soaker from above (make sure to drain the soaker thoroughly)

Procedure

I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.    I then added the levain, oil and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  I then did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.

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

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 - 210 degrees F.

Let it cool on a bakers rack for at least 2 hours or longer before diving in.

There is nothing like authentic German Pretzel Rolls hot from the oven.  I made these to bring to a friend's house for Christmas Eve and everyone was raving about them all night.

The key to making these is that you must use Food Grade Lye better known as Sodium Hydroxide.  Don't let anyone tell you that you can skip this step by using baking soda.  If you want the real deal you must use Sodium Hydroxide or the crust will not be dark brown like it is supposed to.  You must be careful of course when using this product and where protective gloves and long sleeves and goggles.  Do not ever add the crystals to hot water or you will cause the water mixture to over flow and probably burn yourself in the process.

You can order Sodiuym Hydroxide on-line through Amazon and it will take about 4-5 days to ship since it is considered dangerous cargo.

I followed this recipe from German Foodie as posted on the The Fresh Loaf and it worked out great.

Another note, don't do what I did the first time and use parchment paper to line your cookie sheets.  I did this foolish thing and had to cut the paper off the bottom of most of the pretzel rolls.  Instead, use metal baking sheets and spray them heavily with cooking spray.  If they still stick you can simply use your dough scraper to loosen them from the baking sheet.

Make sure you have real pretzel salt as this will make a huge difference if you don't.

They came out just as good the second time around as the first.  Next time I will start experimenting a little and try some with cheese stuffed inside and I may try adding some rye flour into a batch to make Pumpernickel pretzels.

I made double the recipe which makes around 20 pretzel rolls.

Make sure after you mix the dough you use a big enough container to let the dough double in size while in the refrigerator.

    This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing.  Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself.  No complaints here as this turned out excellent.  This bread tastes like cheese since I mixed both cheddar and Asiago cheese into the dough before it went for its overnight slumber in the fridge.  I think this method really distributes the cheese flavor throughout the entire bread.

I have to say the crust came out nice and chewy and the crumb was open and soft.  This bread is a keeper and is good enough to eat without any additional toppings.

I used my standard trusty AP starter at 65% hydration refreshed per below.

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

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

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

Main Dough Ingredients

425 grams AP Starter from above

130 grams First Clear Flour

290 grams European Style Flour (KAF--you can substitute AP or Bread Flour)

100 grams Durum Flour

25 grams Potato Flour

80 grams Grated Cheddar Cheese

40 grams Grated Asiago Cheese

142 grams Whole Egg Beaten (3 large eggs)

262 grams Water at Room Temperature

15  grams Olive Oil

18 grams Seas Salt or Table Salt

Directions

Mix the flours, oil, water (hold back 50 grams for later) and eggs in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 10 minutes.   Next cut the starter into small pieces and put into the bowl on top of the dough and let it rest another 10 minutes covered.  After the autolyse is complete add the salt and the rest of the water as needed and mix for 3 minutes on low to incorporate all the ingredients.  The dough should form a sticky ball at the end of 3 minutes mixing.  Now add the cheese and mix for 1 additional minute to incorporate all of the cheese throughout the dough.  the dough will be rather sticky but resist the urge to add more flour.

Next take the dough out of the bowl and place it a well oiled bowl.  Do several stretch and folds in the bowl and rest the dough uncovered for 10 minutes.  After the rest do several more stretch and folds in the bowl and cover the bowl and let it rest for 10 minutes.  Do one more stretch and fold and let it sit at room temperature covered for 2 hours.  Feel free to do some additional S&F''s to build up more gluten strength.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  I baked the bread about 14 hours later.

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

Next, form the dough into your desired shape and put it in a floured basket  or bowl and let it rise covered for 1.5 to 2 hours or until it passes the poke test.

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

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 205 degrees F. you can remove it from the oven.

Let it cool on a wire rack for at least 2 hours before digging in if you can wait that long.

HAPPY HOLIDAYS FROM CLEO, COSMO, LUCY, MISTY AND MOOKIE!

Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet.  I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.

I have to say the addition of the ricotta cheese and mashed potatoes really made this dough extremely light and moist.  This is the most potatoes I have ever added to a sourdough before and it worked out great.  I also added some dried onions to the potato water I saved after cooking the mashed potatoes.  To try to make this a little healthier and wholesome I used some rolled oats and Graham flour along with First Clear and European style flour.

The final result was an extremely moist and open crumb with a nice thick crunchy crust.  The bread melts in your mouth and you almost don't need anything on it.  This is one of those keep it away from me breads or I will eat the whole thing in one sitting!

AP Starter

227 grams AP Flour

71 grams AP Seed Starter

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

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

Main Dough Ingredients

425 grams AP Starter from above

100 grams First Clear Flour

275 grams European Style Flour (KAF--you can substitute AP or Bread Flour)

115 grams Graham Flour

75 grams Rolled Oats

235 grams Mashed Potatoes with Skins

225 grams Ricotta Cheese

397 grams Potato Water 85 - 90 degrees (I added about 1 tablespoon of dried onions to the water)

20  grams Pistachio Oil or Olive Oil

16 grams Seas Salt or Table Salt

3 Teaspoons Dried or Fresh Chives

100 grams Softened Butter

Directions

Mix the flours and butter with the potato water in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put into the bowl and also add the rolled oats, potatoes, ricotta cheese,  chives, oil and salt.  Mix for 4 minute to incorporate all the ingredients.  The dough should form a sticky ball at the end of 4 minutes mixing.  This dough like I said before was very moist so it didn't really form a ball.  Resist the urge to add too much additional flour.  If you are uncomfortable working with a wet dough, hold back some of the water from step 1.

Next take the dough out of the bowl and place it a well oiled bowl.  Do several stretch and folds in the bowl and rest the dough uncovered for 10 minutes.  After the rest do several more stretch and folds in the bowl and cover the bowl and let it rest for 10 minutes.  Do one more stretch and fold and let it sit at room temperature covered for 2 hours.  Feel free to do some additional S&F''s to build up more gluten strength.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  I baked the bread about 14 hours later.

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

Next, form the dough into your desired shape and put it in a floured,  or bowl and let it rise covered for 2 hours or until it passes the poke test.

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

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When the loaf is golden brown and reached an internal temperature of 200 degrees F. you can remove it from the oven.

Let it cool on a wire rack for at least 2 hours before digging in if you can wait that long.

It's not quite New Years Eve yet, but I figured it was time to try some champagne in a sourdough bread anyway.  What goes better with champagne than some orange juice?  (I hate strawberries so that was not an option!).  I added some dried blood orange peel  to the starter and the final dough to add some nice fruity flavor.

I created a durum semolina starter and used durum flour along with some KAF French Style flour for the final dough.

The end result was a nice slightly sour bread with orange and champagne overtones.  The crust came out nice and crisp with a moist crumb.

Durum Starter

227 grams Durum Flour (KAF)

71 grams AP Seed Starter

4 grams Blood Orange Peel

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

Mix ingredients in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 8 hours.  The starter should almost double when ready to proceed.  You can either mix in final dough or put in refrigerator for at most 1 day before using.

Main Dough Ingredients

425 grams Starter from above

275 grams Durum Semolina Flour

200 grams French Style Flour (KAF)

35 grams Potato Flour

25 gram stabilized Wheat Germ (KAF)

16 grams Sea Salt or Table Salt

29 grams Harvest Riesling Vinegar

25 grams Olive Oil

10 grams Blood Orange Peel

375 grams Champagne (Room temperature)

Procedure

Mix the flours, stabilized wheat germ and orange peel with the champagne in your mixer or by hand for 1 minute. Let it rest covered in your bowl for 20 minutes.   Next cut the starter into small pieces and put in bowl and also add the  oil and salt.  Mix for 4 minute to incorporate all the ingredients.  The dough should form a sticky ball at the end of 4 minutes mixing.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 14 hours later.

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

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

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

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.    When both loaves are golden brown and reached an internal temperature of 200 degrees F. you can remove them from the oven.

Let the loaves cool down for at least an 2 hours or so before eating as desired.

There are many things in my life that I have a passion for, with bread  being near the top.  Recently I was very saddened to learn of the sudden passing of a terrific baker and person Eric Hanner.  Eric was a frequent contributor on The Fresh Loaf website and he inspired me with his passion for baking and touched a great many people along the way.

His willingness to share his vast baking experiences and cooking expertise as well photography pointers left an unforgettable mark on all that came in contact with him.  One of Eric's favorite recipes was his Jewish Rye which goes great with his homemade pastrami.  I had a spirited conversation with Eric regarding our pastrami passion and  I couldn't wait to try his pastrami after I had baked his famous rye.

In tribute to Eric I offer my own inspired Jewish Rye (I'm Jewish...therefore it's a Jewish Rye :0).  I have not used my yeast water starter in a while so I refreshed it with some oranges due to my apples having gone bad.  I also created a rye sour converting my AP starter in 3 stages including adding sautéed onions in stage 2.  Both starters were finished by bringing them from 100% hydration to 65% hydration.

I also picked up some interesting ale at the local supermarket which was brewed with lemon peels, ginger and honey so naturally I needed to use some in this rye bread.

The final loaf ended up being by far one of the best rye breads I have  made to date.  The onions combined with the 2 starters and the ale made this a wonderfully tasty moist bread perfect for a pastrami or corned beef sandwich or a smear of cream cheese.

Procedure

Yeast Water Starter Build 1

60 grams Pumpernickel  Flour (KAF)

60 grams Yeast Water Starter

Mix the flour and Yeast Water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 6 hours.  The starter should almost double when ready to proceed to build 2.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 6 hours.

100 grams Pumpernickel Flour

100 grams Yeast Water

Build 3

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

100 grams Pumpernickel Flour

10 grams Yeast Water

(Note: I made extra starter since I wanted to use this for another bake.  You can cut the amounts down to make the 125 grams needed in the recipe)

Rye Sour Starter Build 1

63 grams AP Starter

63 Pumpernickel Starter

75 grams Water

Mix the flour, starter and water in a bowl until thoroughly combined.  Cover the bowl and let it sit at room temperature for around 4-6 hours.  The starter should almost double when ready to proceed to build 2.

Rye Sour Starter Build 2

100 Pumpernickel Flour

100 grams Water

123 grams Sautéed Onions (sautéed in olive oil)

Mix the flour and water with the sour starter from build 1 along with the onions.  Cover and let sit at room temperature for 4-6 hours until doubled and nice and bubbly.

Rye Sour Starter Build 3

102 grams Pumpernickel Flour

Add the flour to the rye sour from build 2 and let it rest covered for 4-6 hours until bubbly and nearly doubled.

Main Dough Ingredients

300 grams Rye Starter from Above

125 grams Yeast Water Rye Starter from Above

400 grams First Clear Flour (KAF)

80 grams White Rye Flour (KAF)

50 grams Rye Chops (KAF)

30 grams Potato Flour (KAF)

357 grams Tenacious Traveler Shandy Ale

18 grams Seas Salt or Table Salt

8 grams Caraway Seeds

1 Large Egg (for egg wash only)

Procedure

Build your Yeast Water levain and rye sour starter the day before you are ready to bake.

The evening before you want to bake, mix the flours, rye chops, caraway seeds and the ale.  Mix on low-speed in your stand mixer or by hand for about 1 minute until the ingredients are combined.  Let the dough autolyse for about 20 minutes to an hour.

Next add both levains along with the salt and mix for 4 minutes on low.  The dough will come together and be slightly sticky.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 1.5 to 2 hours.  Next divide the dough into 2 loaves and either place in a banneton or from into batards and let them rest in floured couches for 1.5 - 2 hours.

About one hour before ready to bake, set your oven for 500 degrees F.and make sure you prepare it for steam.  I have a baking stone on the top shelf and the bottom and use a heavy-duty rimmed baking pan that I pour 1 cup of boiling water into right as I put the loaves into the oven.

Score the loaves as desired and brush each loaf with a simple egg wash using 1 whole egg and a couple of teaspoons of water.

When ready to bake place the loaves into your oven on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 30 minutes to bake  until the rye breads  are golden brown and reached an internal temperature of 200 - 205 degrees F.

Let the loaves cool down for at least an 2 hours or so before eating as desired.