The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

beets

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dabrownman's picture
dabrownman

After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere.  This time, instead of using beet juice and pulp we used roasted chopped beets.  We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.

  

After reading Ian’s post on his fine looking cream cheese butter and milk enriched rolls we decided to use that as a base.  Instead of the milk we used this time, we will use buttermilk next time of the pink does not remain.  We cut the sugar and added more whole grains (30%), some potatoes, the chopped beets.  The hydration came in at 78% if you ignore the cream cheese and beets.  We made enough for 5 rolls of about 140-1455 g each wet - a good size for hamburger buns.

  

I know that hamburgers don’t sound very romantic for Valentines Day but, if you only get to have them once a month and you really go all out with  the fixings; bacon, caramelized onions, mushrooms and various peppers with lettuce, tomatoes and grilled steak sweet and white potato fries its not so bad and better than nothing.  Especially if you have some kind of Pink Valentine Buns with some sesame seeds on top.

  

While the SD levain, where all the whole grains ended up with the exception of the malt, Toadies and oat flour,  was building itself up to speed we autolysed the flours and everything else except the beets and cream cheese.  Once the autolyse met the levain we did 10 minutes of French slap and folds.

  

This is a wet and sticky dough and bits will fly everywhere but stick to it and the dough will come together nicely,  After resting for 15 minutes the first of (2) S& F’s were done 15 minutes apart and the beets were incorporated on the 2nd set

 

 After another 15 minute rest the cream cheese was added and incorporated with Slap and folds until it disappeared.  Little red bits of beets will fly everywhere and stain what ever they hit so care is required if you care – but I couldn’t care less.  The dough was allowed to ferment on the heating pad for 90 minutes before being bulk retarded for 14 hours.

The next morning the dough was put on the heating pad for 2 hours to warm up before the rolls were shaped and placed on parchment supported by the mini oven’s vented broiler top.  After 2 more hours the mini oven was fired up to 425 F with the bottom of the broiler pan inside with 1 C of water for steam.

The rolls were brushed with melted butter and covered in a seed and salt mix thenan egg wash was applied.  The buns were loaded into the hot bottom of the broiler pan in the mini oven.  After 8 minutes the bottom of the broiler pan and steam was removed.  The temperature was turned down to 350 F, convection this time.

 

Every 5 minutes the rolls were rotated 180 degrees to ensure even browning.  After 15 minutes the rolls reached 205 F and removed from the oven to a cooling rack.  Total baking time was 23 minutes.

The rolls sprang nicely and spread perfectly for hamburger bun shape.  They browned nicely due to the butter and egg wash, they were slightly crispy too with the seed mix helping.  The crust did go soft as they cooled.  The pink went away on the outside again but to a lesser degree than last time so we have hope there might be some on the inside. 

Valentine Pink Chocolate Rose Left                                                               Pink Valentine Hamberger Bun Right

Well it wasn't pink on the inside but the crumb was tinted a yellowish brown from the beets and there were were more pink/red splotches throughout.  The crumb was very soft, moist glossy and open.  It smelled like a buttery croissant!  Can't wait to taste them tomorrow  They are gorgeous on the outside and in - perfect for the holiday

Caramelized onions, mushrooms. poblano and Hatch chillies, smoked  brown sugar and maple cured bacon, pickled jalapenos, dill pickle spear and aged white cheddar.

Lettuce, tomato, Beauregard, Japanese yams and russet  wedge baked fries.

Formula

Starter Build

Build 1

Total

%

SD Starter

20

20

5.97%

Kamut

12

12

3.58%

Spelt

13

13

3.88%

Dark Rye

13

13

3.88%

Whole Wheat

22

22

6.57%

Milk

60

60

17.91%

Total

140

140

41.79%

 

 

 

 

SD Starter Totals

 

%

 

Flour

70

20.90%

 

Water

70

20.90%

 

Starter Hydration

100.00%

 

 

Levain % of Total

21.60%

 

 

 

 

 

 

Dough Flour

 

%

 

Red Malt

2.5

0.75%

 

Toadies

5

1.49%

 

White Malt

2.5

0.75%

 

Oats

15

4.48%

 

Potato Flakes

15

4.48%

 

AP

225

67.16%

 

Total Dough Flour

265

79.10%

 

 

 

 

 

Salt

5

1.49%

 

Milk

150

44.78%

 

Dough Hydration w/o starter

56.60%

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

Egg

44

13.13%

 

Butter

44

13.13%

 

Total

88

26.27%

 

 

 

 

 

Total Flour w/ Starter

335

 

 

Milk

220

 

 

 

 

 

 

Hydration w/ Starter & Adds

78.15%

 

 

Total Weight

733

 

 

% Whole Grain

28.36%

 

 

 

 

 

 

Chopped Roasted Beet

35

 

 

Cream Cheese

50

 

 

 

 

 

 

Chopped Beet and Cream Cheese

 

 

Not included in Hydration Calculations

 

 

 

 

 

dabrownman's picture
dabrownman

I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose.  The premise was to do Vienna bread dough and make it into a Valentine Rose somehow.  The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow.  But, we had the last of our left over panettone to use up and on our side.

 

There were all kinds of new things for us on this bake.  We have never made a Vienna bread before and was sort of taken back by the sugar, egg, fat and milk in most of the recipes on the Internet.  It was sort of Challah like when it came right down to it.  There are some recipes out there without all of these enrichments but if you can use them all – why not?

  

We wanted to put our own twisted outlook into this bread so we decided to take it pink and savory only to change our mind later, after the savory was in, to take it sweet too.  The pink came from slicing ¼ of a beet and putting it into the mini chopper with 50 g of water and having the mini chopper do its best to liquefy it.  After straining, we were left with some really beet red juice and some red beet pulp.

  

We mixed the beet juice with the water for the dough and it ended up making a pretty as pink dough.  The beet pulp we sautéed with some beet greens and a clove of garlic to use for the filling in the rose roll-up thinking savory was the way to go and the red and green filling would be nice in this bread.

 

Then at the last minute Red Velvet Cake into my apprentices brain somehow and she thought that the dough was more sweet than savory and some cocoa powder and sugar added to the filling would make it taste more red velvety.  She also thought that some chocolate chips would also be a good addition to the filling since she and most ladies know roses and chocolates are the bare minimum for Valentines day.

  

I went ahead with Lucy’s recommendations wondering how the savory beet greens, beet pulp and garlic would jive with the chocolate and sugar.  We added a mix of whole grains, to the leavain only.  It was our usual rye, spelt, Kamut and whole wheat  and got the whole grains up to nearly 20%.

  

While the last feeding of the levain was ongoing, we autolysed the rest of the ingredients sans filling for 3 hours.  Once the autolyse and the levain came together we did 10 minutes of French slap and folds and then let the dough rest for 20 minutes before performing 3 sets of French folds on 20 minute intervals. 

  

After the last fold we allowed the dough to rest 10 minutes before dividing it in two and rolling each out to 10” x 18” rectangle.  We brush each with melted butter first then sprinkled on the beet green and pulp, sugar and cocoa mix followed by the chocolate chips.

  

We then rolled it up from the wide end, pinching the seams and ending up with a rope 18” long.  After finishing the 2nd rope, we split each with a paring knife down the middle ending up with 4 rope halves.

  

Two of the rope halves were crossed in the middle and then braided each direction making sure to keep the cut side up.  Once the other 2 half ropes were braided together, each of the 2 braided ropes were placed on a baking sheet covered in parchment by coiling each in a snail shape, one following the other, again trying to keep the cut sides up.  The result was one fairly big pink rose.

  

We let it proof on the counter for 90 minutes in a plastic trash can liner before refrigerating it for a 12 hour retard.  The next morning the rose was allowed to warm up and final proof for 4 hours before being brushed with an egg wash and going into the 425 F baking stone for 10 minutes of steam.  We used a combo Sylvia’s steaming pans and David’s 12” Iron skillet with lava rocks for the steam.

 

The rose had expanded nicely while doing its final proof but it also sprang very well in the oven too.  After 12 minutes the steam was removed and oven turned down to 350 F, convection this time.  The bread was turned on the stone every 8 minutes to ensure even baking.  The rose reached 205 F and we turned off the oven with the door ajar to allow the crust to further crisp on the stone for 8 more minutes.

 

The rose was removed from the oven to the cooling rack.  Total baking time was 30 minutes – 12 minutes of steam and 18 minutes without plus 8 minutes resting on the stone for 38 minutes total.  The rose browned nicely due to the egg wash.  It is nice looking rose where we hope the pink survived under the crust but, we will not know for a couple of hours.

This bread turned out to be shocking 3 ways.  One, the pink dough went away with just some red where the beet pulp and leaf saute was incorporated - I was robbed!  Two, you can't taste any beet either - not a trace - nor the garlic either.  Three, this bread tastes wonderful as a sweet chocolate bread. So if you want the pink to stay, put in some red food coloring :-)

The crumb is so soft, moderately glossy and fairly open.  Where the yellow tinge in the crumb came from is strange since it is  coming from a definite pink.  I guess the egg and butter finally won out ?  I love the taste of this bread but I also want tomake a straighten up Vienna bread without the goodies added in.  It also has to be a fantastic bread on the sweet side.

Formula

Starter Build

Build 1

Build 2

Build 3

Total

%

WWW & AP SD Starter

13

0

0

13

1.82%

Kamut

6

6

12

24

3.37%

Spelt

6

6

12

24

3.37%

Dark Rye

6

6

12

24

3.37%

Whole Wheat

6

6

12

24

3.37%

Water

24

24

48

96

13.47%

Total

61

48

96

205

28.77%

 

 

 

 

 

 

SD Starter Totoals

 

%

 

 

 

Flour

102.5

14.39%

 

 

 

Water

102.5

14.39%

 

 

 

Starter Hydration

100.00%

 

 

 

 

Levain % of Total

15.89%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Red Malt

10

1.40%

 

 

 

Bread Flour

300

42.11%

 

 

 

AP

300

42.11%

 

 

 

Total Dough Flour

610

85.61%

 

 

 

 

 

 

 

 

 

Salt

10

1.40%

 

 

 

Beet Infused Water

320

44.91%

 

 

 

Dough Hydration w/o starter

52.46%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Sugar

40

5.61%

 

 

 

Egg

50

7.02%

 

 

 

NF Dry Milk powder

15

2.11%

 

 

 

Butter

40

5.61%

 

 

 

Total

145

20.35%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

712.5

 

 

 

 

Beet Infused Water 320 & Water

422.5

 

 

 

 

 

 

 

 

 

 

Hydration w/ Starter & Adds

65.68%

 

 

 

 

Total Weight

1,510

 

 

 

 

% Whole Grain

19.30%

 

 

 

 

 

 

 

 

 

 

Chocolate Chips

100

 

 

 

 

Beet, Almond & Cocoa Filling

120

 

 

 

 

 

 

 

 

 

 

Filling is sauted beet leaves, 2 tsp ea cocoa & sugar

 

 

35 g of almond meal & left over beet juice pulp

 

 

 

 

 

 

jschoell's picture
jschoell


This was very easy and tastes better than your average sliced bread... It looks cool too!


 


Ingredients: (for white dough)



  • 2 cups bread flour

  • 1/4 teaspoon instant yeast

  • 1 teaspoon salt

  • 1 1/4 cups water


Ingredients: (for beet dough)


Do the same as the white dough in a seperate bowl, replacing the water with beet juice. To obtain beet juice, I shredded 3 pounds of fresh beets, loaded the shreddings into a mesh bag, and squeezed  out the juice. I recovered about a cup, so I added water to make 1 1/4 cups. 



Instructions: (remember you are making TWO doughs)



  1. Add all the dry ingredients (flour, yeast, salt) into two bowls and stir with spoon for about 15 seconds.

  2. Add water to one bowl and beet juice to the other bowl. Stir for about 1 or 2 minutes.

  3. Cover the top of the bowl loosely with plastic wrap.

  4. Let sit on counter top for about 12 to 16 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top when done rising.

  5. Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).

  6. Slowly pour the dough from each bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.

  7. Sprinkle a little flour on top of the dough and rub your hands together with flour.

  8. With you hands, gently stretch each dough out to a rectangle shape.

  9. Lay the beet dough on top of the white dough.

  10. Roll up the dough from one end to the other.

  11. Place the dough into a lightly greased bread pan (seam side down).

  12. Let dough rise till it is a bit above the top of the bread pan (about double in size or 1 to 1.5 hours).

  13. Pre-heat the oven to 450 degrees.

  14. Place bread in the oven for 30-40 minutes.

  15. Remove from oven, dump bread out on a cooling rack or your counter top and allow it to cool.






There is a delicious flavor from the beets...somewhat salty, a bit savory, and a smidge of sweet. The deep cherry red color emitted from the crust, but inside it lost the red component and is a boring brown. I think I'll try the beet dough on the outside next time.


Does anyone know why this happens?

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