Sourdough Banana Bread
This is an outstanding sourdough banana bread that I would like to pass on. This came from Don and Myrtle Holm's Sourdough Cookbook in 1972. I have used it many times with excellent results.
1/3 cup shortening
1 cup sugar
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed banana
1 cup sourdough starter
3/4 cup chopped walnuts
1 tsp vanilla or 1 tsp grated orange rind
Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350� oven for 1 hour or until toothpick comes out clean. Cool before slicing.
Hint: I used 1/2 cup cooking/baking Splenda for regular sugar. Came out beautifully.
Ultimate Cinnamon Rolls
Work has kept me busy and away from posting as often as I'd like, but I'm happy to be able to share this recipe. These are completely amazing cinnamon rolls. They've conquered my heart, and I don't even really like cinnamon rolls. Except these.
Tang Zhong Milk & Honey Sweet Dough
The cornerstone of this recipe is the soft, moist and tender sweet dough. It uses honey and a roux to tenderize and hold in moisture. And the long kneading time yields a wonderfully light, ethereal texture.
Crazy Good Cinnamon Glaze
Instead of the traditional plain powdered sugar frosting, these have a richly flavored, creamy glaze that rounds out the cinnamon with butter, vanilla, cocoa butter and coffee. While testing this recipe, my office mates repeatedly offered to lick the bowls, whisks, serving plates, you name it.
This was a recipe I developed for Brod & Taylor for the roll-out of their new shelf kit. (If you haven't seen the shelf kit yet and would like to, it is here.) It includes directions for the Folding Proofer with a shelf kit, but can also be made using a warm-ish (85F) proofing spot.
Yield: 12 Cinnamon Rolls (double the recipe to make 24 rolls). Make 12 rolls in two 9” (23cm) round cake pans or one 9x13" pan. Make a double recipe in two 9x13” (23x33cm) rectangular pans.
Timing: On day 1 the dough can be made, chilled, rolled and cut, then the rolls are refrigerated overnight. On day 2, pull the rolls out of the fridge about 2¼ hours before serving time, then proof and bake.
Milk & Honey Sweet Dough
|Unbleached flour, 12% protein||2 c spooned||250||8.8|
|Milk||¾ cup (180 ml)||182||6.4|
|Instant yeast||1½ tsp||4.8||0.17|
|Egg yolk||1 yolk||15||0.5|
|Butter, very soft||4 Tbs||57||2.0|
Make the Roux. Measure the flour into the bowl of a stand mixer. Add the milk to a small saucepan and whisk in 3 Tbs of the flour from the mixer bowl. (If you are weighing ingredients, put 30g/1.1oz of bread flour into the milk and 220g/7.8oz into the mixer bowl.) Heat over medium-high heat, whisking constantly, until uniformly thickened and bubbling, about 20-30 seconds after the mixture first begins to boil. Cover and chill until cool to the touch.
The butter will incorporate more easily with the dough if it is so soft that it’s gone all melty at the edges. If you have a Folding Proofer, the butter can be warmed at 85F/29C. To prepare for rising the dough, lightly oil a container and mark it at the 4-cup/1 liter level (8-cup/2 liters if making a double recipe).
Mix the Dough. Add the instant yeast and salt to the flour in the mixer bowl and stir to combine. Add the water, cooled roux, honey and egg yolk. Mix on low speed until flour is moistened. Once the dough comes together it should stick to the sides of the bowl. If necessary, add 1 more tablespoon water to achieve the right consistency.
Knead Intensively for an Ethereal Texture. Raise mixer to medium-low and knead for 5 minutes. The dough should still be sticking to the sides of the bowl. Add the butter in four parts, kneading until each piece is incorporated before adding the next. Scrape down the sides of the bowl as necessary. Once all the butter is incorporated, knead for 10 more minutes on medium-low. The dough should pull away from the sides of the bowl, although it may still stick on the bottom.
Ferment the Dough. Scrape the dough into the oiled container, place in the Proofer if you are using one and allow to rise until doubled, about 75-80 minutes at 85F/29C.
Fold and Chill. Turn the dough out onto a lightly oiled surface and stretch and fold all four sides to the middle, creating a square package. Wrap loosely and chill (a relaxed, cool dough will be less sticky and easier to roll out without adding too much flour). After 30 minutes, deflate the dough and re-wrap. Chill 30 more minutes or until it’s convenient to roll the dough, up to 24 hrs.
Cinnamon Pecan Filling
|Butter, melted and cooled||4 Tb||57||2.0|
|Light brown sugar||2 Tb||27||1.0|
|Cinnamon||2 tsp||2 tsp||2 tsp|
|Vanilla||½ tsp||½ tsp||½ tsp|
|Egg white, cold||1 white||32||1.1|
|Pecans, chopped||¾ cup||85||3.0|
While the Dough is Chilling, Make the Filling. Butter the bottom and sides of the pans and chop the pecans finely. Whisk together the melted butter, brown sugar, cinnamon and vanilla until well combined. Quickly whisk in the cold egg white to thicken and emulsify the mixture.
Roll and Fill the Dough. Lightly flour the top and bottom of the dough, then roll out to a 12 x 14” (30 x 36 cm) rectangle. Spread the filling over the dough, extending all the way to the edges on the short sides and leaving a small bare border on both long sides. Sprinkle the nuts over the filling. Starting from a long side, roll the dough into a log and press lightly to seal the seam. Use plain dental floss to cut the roll into 12 pieces. If using a knife to slice rolls, it may be easier if the log is chilled first. Arrange the rolls in the pan with smaller rolls in the middle. Cover and chill overnight.
Proof the Cinnamon Rolls. Set up the Proofer, if using, with plenty of water in the tray. Use the rack with the fold-out legs on the lower level to raise the pan off the warming element so that the lower level and upper level proof at the same rate. Set the thermostat to 90F/32C. Place one pan of rolls on the lower rack, off to one side. Then add the shelf supports and shelf and place the second pan on the upper level, off to the opposite side. Close the lid and allow the rolls to proof until the dough springs back slowly when the side of a roll is dented with a finger, about 90 minutes. Half way through proofing, rotate the pans 180 degrees.
Cinnamon Mocha Topping
|Fine quality white chocolate bar||one 3oz bar or|
⅔ of 4.5oz bar
|Cinnamon||¼ tsp||¼ tsp||¼ tsp|
|Coffee or Espresso (brewed)||1 Tbs||15||0.5|
|Powdered sugar||2 Tbs||14||0.5|
Preheat the Oven. Place racks in the upper and lower thirds of the oven and preheat to 375F / 190C.
Make the Glaze. Break or chop the white chocolate into pieces and put in a small bowl along with the coffee, cinnamon and butter. When the cinnamon rolls are fully proofed, remove them from the Proofer, then turn the thermostat up to 120F (49C). Remove the upper rack and fold up the legs on the lower rack so that it rests close to the warming element. Place the topping mixture in the center of the rack and close the lid. (Because the white chocolate is being melted with coffee and butter, it’s OK to leave the water tray in the Proofer - a little steam won’t hurt it.) If you're not using a Proofer, melt the glaze over a double boiler or with short bursts in the microwave.
Bake the Cinnamon Rolls. Cover each pan of rolls with aluminum foil (to seal in moisture and encourage the fullest oven spring possible) and place in the oven on the lower rack. Bake for 10 minutes, then remove the foil, rotate pans 180 degrees and place on upper rack to encourage browning. Bake 15-20 more minutes, until nicely browned and the rolls reach an internal temperature of 190F (88C).
Cool and Top the Rolls. When the cinnamon rolls are done, remove from the oven and cool in the pan for 10 minutes. While the rolls are cooling, whisk the melted glaze ingredients until they emulsify and are thick and smooth. Add the powdered sugar and whisk until smooth. Unmold the rolls onto a serving plate and drizzle the glaze over the warm rolls.
Alternative Timing: The rolls can be made all in one day. After the first rise/bulk ferment, chill the dough only for the minimum time of 1 hour. Then roll, fill and cut the rolls. Skip the overnight time in the refrigerator and shorten the final proof to 70-75 minutes (the dough will be warm and will take less time than refrigerated dough). All in, start these rolls 5½-6 hours before serving time.
Borodinsky Supreme -- Old School -- 100% Rye
Borodinsky bread is my childhood staple food. We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty” crumb and thin glossy crust — should I go on listing all the wonderful things that put this loaf in the bread hall-of-fame?
Nowadays, it seems that every dark rye bread sprinkled with caraway or coriander seed claims the name Borodinsky. I tried those sorry numbers from stores that carry Russian foods… Half of them are too dry and too fluffy, others are missing that signature tang that only wild sourdough can lend, others still, generously “enhanced” with chemicals resemble very little of the bread we used to eat instead of chocolate.
Over the years, I’ve seen scores of recipes of Borodinsky and, having tried more than enough of them, came to a grim conclusion that the true Borodinsky has become a myth, an urban legend, an elusive unicorn — many claim to have seen one, but none actually delivered the goods. However, I knew that somewhere out there in the world of used books, there should be an old school formula from soviet bread factories, a so called GOST (Government Mandated Standards) recipe, or even an older one, which, if done right with good ingredients and a bit of careful planning, could yet bear the right results.
I was right. There are still some serious bread enthusiasts, both in Russia and otherwise, who dug up the old textbooks and technologies and rendered very good step-by-step instructions accompanied by beautiful photos explaining the process in modern terms and in great detail. Some even dared to adapt for available flour types in each country via many a trial (and, no doubt, some error). Exciting!
Now to the business of the actual Borodinsky. Majority of us who grew up with Borodinsky, consumed the part rye/part wheat bread. It was delicious and we loved every bit of it. There is, however, a version of Borodinsky of a higher grade, called “supreme”, which is 100% rye. It blends whole rye and white rye flours in 85/15 proportion. No wheat to be found. The formula of that bread is cited in the book by Plotnikov called 350 Varieties of Bread (4th Edition, 1940). Some of the formulas in the book existed before government standards were established (1939). See, many GOST formulas were streamlined for mass production, sometimes simplified, cheapened, etc., while many of the pre-GOST formulas upheld the old school best traditional methods and standards of bread making, thus yielding superior (albeit more labor and time consuming) bread.
When I stumbled upon the pre-GOST formula, and soon thereafter a detailed blog post with illustrations, I was beside myself. The only thing that stood between me and 100% rye Borodinsky loaf was red rye malt, more precisely, the lack of the above. Now, that one I still can’t get over. Possibly due to differences in product naming, and partly due to the fact that I can’t reliably get the true organic red rye malt anywhere in quantities less than 100 kilo (190 lbs), I finally decided to make red rye malt flour at home. I entrusted myself to the detailed set of instructions I found on this site (THANK YOU!!!), and made my first batch the other day.
I have to say that the aroma that permeated my house during the roasting process has brought back some serious childhood memories, and for that alone I will be forever grateful. It also brought the first promise of true Borodinsky in the future, because it smelled exactly like our USSR bread shops filled with still warm unwrapped bread loaves.
Anyway, I am getting distracted here, as my bread is almost done baking and the entire house is now smelling unbearably beautiful.
The process is quite lengthy, but the actual hands-on time is minimal. Good ‘ole “good things come to those who wait” has never been more true (well maybe beat by the famous Pumpernickel). The most important thing here is to plan your pre-baking stages, so that they don’t disrupt your busy schedule.
My impression of the bread: for me it turned out a bit sweet and under-salted, even though I weighed everything quite precisely. The aroma and visual appeal were definitely there. The crumb and crust are both as I remember them. Thin, slightly crunchy crust and substantial, lightly moist, uniformly porous crumb. Color is about milk-chocolate shade. I feel I could have given it a bit more rise and it could be baked at a higher temperature — the top didn’t come out quite as dark as it should be, but the bread was at 180F throughout and baked uniformly through. I will definitely try this recipe again with the above adjustments. Overall, I would wholeheartedly recommend this formula, especially if you like your bread with a touch of sweetness. It passed the ultimate test of schmaltz with cracklings and coarse salt, the sweetness of the loaf was just perfect for this.
- Detailed blog post with superb step-by-step photo of rye+wheat Borodinsky 1939 version (in Russian) http://registrr.livejournal.com/16193.html
- Blog post with excellent photos of 100% rye Borodinsky Supreme (in Russian) http://mariana-aga.livejournal.com/152489.html
Makes a small loaf in a 1-1/2 quart (1.4 liter) pan.
From start to finish (with some steps going simultaneously) – 14-16 hrs
Step 1: Rye starter
Refresh your 100% hydration rye starter (6-8 hrs), you will need 125 g of it
Step 2: Scalding (5-6 hrs)
- 200 g boiled water at 150F (65C)
- 50 g whole rye flour
- 25 g red rye malt flour
Step 3: Pre-ferment (3-4 hrs or until doubles or more)
- all of the scalded batch
- 125 g refreshed starter
- 125 g whole rye flour
- 125 g water, room temperature
Step 4: Final dough — soft and very sticky (30-90 min bulk fermentation or until doubles or more)
- all of the preferment
- 200 g whole rye flour
- 75 g white rye flour
- 5 g salt
- 30 g sugar
- 25 g molasses (I used Blackstrap)
- 2.5 g ground coriander (best if freshly ground for more intense flavor)
- 0.5 g dry yeast activated in 75 g water and 3 g sugar (20 minutes)
Step 5: Shaping and final proofing (60 min or until tops the pan)
Grease 1.5 quart loaf pan. Pack the dough nicely into corners at first and then the rest. Smooth over with wet hands. Cover with plastic and let rise until reaches the top of the loaf pan.
Step 6: Flour washing (1 min)
Mix 1 tbsp AP flour with 50 ml water, shake well. Brush the bread right before setting into the oven. Sprinkle the top sparingly with whole coriander or caraway seed, if desire
Step 7: Baking (60 min)
Preheat to 400F (200C). Bake 60 minutes.
Step 8: Kissel (custard) washing (1 min)
Mix 1 tsp corn or potato starch with 150 ml water. Bring to a boil. Brush the bread as soon as it finishes baking. Remove the loaf from pan and cool on rack.
Flour wash before baking and custard wash after baking are needed for creating that famous beautiful glossy, almost lacquered looking crust on top of the loaf, which also prevents the bread from going stale too fast.
Hamburger Onion Parmesan Buns
We bought some chicken Buffalo style sliders the other day so I wanted to make some tasty buns to go with them. The buns needed to be hearty enough to hold the burgers and the fixings as well as soft enough like a hamburger bun needs to be.
I adapted a recipe from KAF and made several changes including the flour types and changes and additions in several ingredients. I added some dried onions and some Parmesan powder to give it a little extra flavor and just enough honey to round out the flavor profile.
These would have been perfect had I not left them in the oven a few minutes too long since I was working at the same time I was baking these. One of the benefits of working from home but also one of the possible pitfalls. In any case these tasted great and made perfect burger buns and sandwich rolls as well. If you try these you will not be disappointed, of that I can guarantee you.
The European style flour I used has a small percentage of white whole wheat flour and malt which along with the Spelt flour and Durum flour really gave these rolls some excellent flavor.
Bring the milk up to a boil in a heavy-duty sauce pan and let it simmer for a couple of minutes. Take it off the heat and let it cool to room temperature before using.
In the mean time leave your butter out at room temperature or soften in your microwave.
Mix flours with yeast to combine. Next add remainder of the ingredients and mix on low for 1 minute and then for 9 minutes at speed number 2 and 1 minute at speed number 3. You want to mix/knead until you develop a nice thin window pane which will ensure that the rolls end up nice and soft.
Take the dough out of your mixer and form it into a ball and place in a well oiled bowl or dough rising bucket. Make sure to cover the dough and let it rise at room temperature of if you have a proofer set it to 82 degrees and let it rise until doubled. It took me about 1 hour to double in my proofer.
Next gently deflate the dough and form into rolls and place on cookie sheet with parchment paper. Cover with a moist towel or plastic wrap sprayed with cooking spray. Let it sit at room temperature for about 1 hour until the rolls have almost doubled in size and pass the poke test.
Around 30 minutes before ready to bake the rolls, pre-heat your oven to 450 degrees and prepare your oven for steam as well. I use a heavy-duty pan in the bottom shelf of my oven and pour 1 cup of boiling water in right before placing the rolls in the oven.
Right before you are ready to bake the rolls prepare an egg wash, paint your rolls and add your topping of choice.
Bake the rolls at 450 degrees for the first 5 minutes and lower the oven to 425 degrees until they are nice and brown. Just make sure that they don't turn into charcoal like mine almost did :).
These should take about 25 minutes to cook thoroughly. When done let them cool on wire rack for at least half an hour before digging in if you can wait that long.
Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration
This rye recipe is my Chilean version of my favorite rye ratio recipe using a rye sourdough starter and the addition of chia seeds that increase the dough hydration yet maintain a nice shape. Use a large Dutch oven for a free form shape.
I designed this recipe for one narrow tapered loaf pan: cm: 30 x 11 x 7.5 or inches: 11 3/4 x 4 1/4 x 3
It is my basic rye recipe (starter:water:flour) (1: 3.5 : 4.16) plus 6.1% chia (on total flour weight including flour in the starter) plus 4 times the chia weight in water added to the dough. Also added nuts, seeds and 90g to 100g arbitrarily selected moist rye altus (day old bread.)
DARK RYE & CHIA BREAD
- 175g vigorous peaking rye starter 100% hydration
- 90g moist rye altus
- 812g water 24°C (75°F)
- 728g rye flour (dark rye 14% protein)
- 50g chia seeds
- 17g salt (2%)
- 17g bread spice (2%) (toasted crushed mix: coriander, fennel, caraway seed)
- 17g toasted sesame seed (2%)
829g (total dough so far 1906g)
- 4g black pepper (0.46%)
- 100g broken walnuts
- 150g chopped Araucaria Pine nuts
- sunflower seeds to line bottom and/or sides of buttered form
Inoculate (1:5 to 1:10) sourdough starter soon enough to have a vigorous starter when ready to mix up dough.
Plan to bake in 3 hours from the time you start combining liquids with the flour to make dough.
Combine liquids and break apart floating altus. Stir dry ingredients and add to liquids stirring until all dry flour is moistened. Scrape down sides of bowl, cover, let stand 2 hours. No kneading ever! Dough will stiffen as it rests. (Another order for combining is to add the chia and spices to the wet ingredients and allow to swell 15 minutes before adding flour, salt and nuts. Not sure if it makes a difference but if you find you're getting a gummy crumb, let the chia soak in the water and swell before adding the flour.)
Smear bread pan with butter and dust/coat with raw seeds, crumbs or flour. Spoon or plop dough (trying not to trap air) into form or floured banneton. (The recipe lends itself well to free form in a large Dutch Oven.) Use a wet spatula or wet fingers & hands to shape dough. Pile the dough up higher in the center for a nice rising shape. Sprinkle with seeds and press lightly into dough while making a nice dome shape.
Let rise about an hour. Meanwhile heat oven 200°C to turn down to 185°C (365°F) 15 minutes into the bake. Make a cover for the loaf from a double layer of alufoil or flip an identical pan over the top. Leave room for loaf expansion.
When ready dock, take a wet toothpick and poke about one hole every inch, all over, toothpick deep. Wait a few minutes and smoothen over with a wet spatula. Dough is ready to dock when you see the dough surface threatening to release trapped gasses under the surface. One or two little pin hole bubbles is enough to start docking.
Spray or rinse the inside of foil or empty bread pan cover with water and cover the dough to trap steam during the bake. Bake for about 40 minutes on the lowest rack, then rotate and remove the protective cover to brown the loaf top. Finish the loaf in another 20-30 min for a rough total of one hour baking time. Inside temp should reach 94°C, sound hollow, but I tend to shoot for 96°C or 205°F. Cool on rack. Wrap when cold.
Here is the cold loaf (after 12 days, last 6 in the fridge) and you can see how much the dough rose. The shaped dough would have been rounded under the rim. There are no nuts in this loaf other than what came from frozen stored altus.
Free form using floured rice sieve: Oops, I spy a few docking holes!
Have fun, I do! Really proud of that one!
SF Country Sourdough – My Best Ever…Not Sure Why
They say everything happens for a reason, and I believe them. But I can’t always identify the reasons some things happen. Why was this bake of the San Francisco Country Sourdough (my version of pain de campagne) the best ever? This was probably the 7th or 8th time I’ve baked it, but this one had that je-ne-sais-what like my best bakes of Tartine BCB and last week’s bake of Hamelman’s pain au levain. Beautifully caramelized, golden brown, crispy crust; moist, airy-but-substantial crumb, with nicely gelatinized membranes; complex wheaty flavor with a hint of rye.
I guess I should compare this to other bakes of the same formula.
Here’s what was the same:
- The ingredients and the basic technique (described below).
Here’s what might have been different:
- My starter was very active (after last week’s near-death experience).
- Both the primary ferment (3 ¼ hours) and the proof (2 ¼ hours) were on the long side.
- My handling/shaping skills are improving, and I got a nice taut sheath.
- I made a recipe-and-a-half so I could cold retard one loaf’s worth to bake tomorrow for some friends.
Whatever factor(s) made the difference, I hope I can do it again.
And excellent with some early Autumn barbecue.
San Francisco Country Sourdough (Sourdough Pain de Campagne) version 10-8-11
Yield: Two 750g Loaves; or Three Mini-Baguettes (235g each) and one 800g Loaf; or One 1000g loaf and two 250g baguettes; 0r Three 500 gram loaves; or…
100 grams AP flour
24 grams Whole Wheat flour
12 grams Whole rye flour
170 grams Water, cool (60 F or so)
28 Mature culture (75% hydration)
FINAL DOUGH (67% hydration, including levain)
640 grams All-Purpose flour (83%)*
85 grams Whole wheat flour (11%)**
45 grams Whole rye flour (6%)
435 grams Warm water (80 F or so) (56%)
17 grams Salt (2%)
306 Liquid levain (48%)
* used CM Artisan Baker’s Craft (malted)
** used CM Organic Hi-protein fine whole wheat
1. LIQUID LEVAIN: Make the final build 12 to 15 hours before the final mix, and let stand in a covered container at about 70°F
2. MIXING: Add all the ingredients to the mixing bowl, including the levain, but not the salt. Mix just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary. Cover the bowl and let stand for an autolyse phase of 30 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and finish mixing 5 minutes. The dough should have a medium consistency.
3. BULK FERMENTATION WITH S&F: 3 hours. Stretch and fold the dough in the bowl twice 20-strokes at 45-minute intervals. Place dough ball in lightly oiled bowl, and stretch and fold on lightly floured board at 45 minutes. If the dough has not increased in size by 75% or so, let it go a bit longer.
4. RETARDED BULK FERMENTATION (optional): After second S&F on board, form dough into ball and then place again in lightly oiled bowl. Refrigerate 8-20 hours, depending on sourness desired and scheduling convenience.
5. DIVIDING AND SHAPING: [Note: if bulk retarded, let dough come to room temperature for 30-90 minutes before pre-shaping.] Divide the dough into pieces and pre-shape. Let sit on board for 30-45 minutes, and then shape into boules or batards or baguettes.
6. PROOFING: Approximately 1.5 to 2.5 hours at 72° F. Ready when poke test dictates. Pre-heat oven to 500 with steam apparatus in place.
7. BAKING: Slash loaves. Bake with steam, on stone. Turn oven to 450 °F after it hits 500F after loading loaves. Remove steaming apparatus after 12 minutes (10 for baguettes). Bake for 35 to 40 minutes total (for 750g loaves; less for smaller loaves). Rotate loaves for evenness as necessary. When done (205 F internal temp), leave loaves on stone with oven door ajar 10 minutes.
Submitted to http://www.wildyeastblog.com/category/yeastspotting/
New England Style Hot Dog Buns
After having delicious lobster rolls with New England style buns at RM seafood in Las Vegas, I became obsessed with soft, toasty rolls with just the right amount of crunch. I decided to buy a New England hot dog bun pan (of course, the buns can be made with an ordinary sheet pan, but I just felt like purchasing a unique piece of equipment).
I used a 3/4 recipe of the golden pull-apart butter buns on King Arthur Flour's online blog, replaced all the liquid with milk for flavor, and increased the hydration to about 70%:
|314 g||ap flour|
|16 g||potato starch|
|15 g||dry milk|
|43 g||soft butter|
|220 g||milk (scalded and cooled)|
|1 tsp||instant yeast|
I followed the instructions on KAF's blog, but I divided the dough into 10 equal pieces, and in the shaping step, I rolled each piece out to a thin sheet and rolled them up into logs. Each log was placed into a groove in the pan:
Here they are, fully risen and just placed into the oven. A 3/4 recipe makes a pretty good amount of dough for the size of pan. The proper amount of kneading will allow this dough to triple, almost quadruple in size.
Immediately after taking them out of the oven, they were brushed generously with butter to soften the crust:
Just before eating, they were sliced apart and then slit in the middle, like so:
Toasted them on each side with a little butter
The crunchiness of the toasted surface went perfectly with the snap of the natural casing hot dog. The king arthur recipe is very rich, buttery, and sweet.
I love how these buns stand up so straight:-). I'm pleased with how this pan makes a bun that's not too big and not too small. One of my pet peeves is a hot dog that's drowning in a mountain of bread. Personally, I'm addicted to the toastiness of the New England style roll. I don't think I'll go back to regular soft hot dog buns. Was it worth the $25 to buy this special "unitasker?" I would say yes, but I just wanted a new toy. I'm thinking of it as a pre-moving gift to myself, before I make the great schlep from San Francisco to New Haven, CT. Maybe there are other uses for it, too. Enchiladas?
There are 2 of us in this household, so the 10 buns give us enough for dinner and plenty for leftovers tomorrow. I'll probably use the remaining 6 buns to use up the leftover chicken meatballs in marinara and the leftover Italian sausage.
Sweet Vanilla Challah
I wanted to make a bread for a recent gathering of friends. My preference was for something sweet but not a sticky, gooey kind of sweet. After paging through a number of books, I came across a recipe in Beth Hensperger's The Bread Bible for a sweet vanilla challah that sounded like it would fit the bill. The recipe called for just 1/2 cup of sugar in a two-loaf batch of bread, so it wasn't excessively sweet. The flavor, though, was driven by 1-1/2 tablespoons of vanilla extract in the dough and another teaspoon of vanilla extract in the glaze. How could it be anything but good?
The dough ingredients include:
1 tablespoon yeast (instant or active dry)
1/2 cup sugar
1 tablespoon salt
6-1/2 to 7 cups of flour
1-3/4 cups hot water (120 F)
4 large eggs at room temperature, lightly beaten
1/2 cup vegetable oil
1-1/2 tablespoons vanilla extract
The glaze ingredients include:
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sugar
Combine the yeast, sugar, salt and 2 cups of the flour; mix by hand or by mixer.
Add the hot water, eggs, oil, and vanilla. Beat hard until smooth. Add the remaining flour, 1/2 cup at a time. Continue beating until the dough is too stiff to stir.
Turn out on a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes. (Note: I did not see any blisters forming, but kneaded until the dough was smooth and elastic.) The dough needs to be slightly firm for free-form loaves.
Place the dough in a greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours. (Even with room temperature at a relatively cool 65F in my kitchen, it did not need this much time to double. I could see this doubling in less than an hour with warmer, summer-time temperatures.)
Grease or parchment-line 1 or 2 baking sheets. (I went with 2 sheets, not wanting to risk the two loaves growing together while they baked. It turned out to be a good choice. Note that Ms. Hensperger also offers the option of using springform pans.) Gently deflate the dough. Turn the dough onto a lightly-floured surface. Divide the dough in 2 equal portions. Roll each portion out into a smooth, thick strip about 30 inches long, with one end 2-3 inches wider than the other. (Picture a shorter, thicker billiard cue stick.) Roll to to lengthen and taper the thinner end. With the wide end on the work surface, lift the tapered end and wind the rest of the dough around the thick end 2 or 3 times, forming a compact coil. Pinch the thin end to the body of the coil and tuck it under. Place the coils, with the swirl pattern facing up, on the baking sheet(s). Cover loosely with plastic wrap and allow to rise until nearly doubled in bulk, about 30-40 minutes. Because of the eggs, this loaf does not need to double completely; it will rise enough in the oven. (And how! It sprang up to double or treble its original height.)
Twenty minutes before baking, preheat the oven to 350F. To make the vanilla egg glaze, whisk together the egg yolk, vanilla and sugar in a small bowl. Beat until well blended. Gently brush the dough surfaces with a thick layer of the glaze. Place the baking sheet(s) on a rack in the center of the oven and bake 40-45 minutes, or until a deep, golden brown and the loaves sound hollow when tapped with your finger. Carefully lift the turbans off the baking sheet(s) with a spatula and transfer to cooling racks. Cool completely before slicing.
The finished bread looks like this:
Now, any bread smells good when it's baking. This bread's fragrance while baking is over the top; our whole house was perfumed with vanilla.
The flavor is also marvelous. The crumb is fine-textured, smooth and moist. It's good all by itself, with a dab of butter, with jam or marmalade, and toasted. It will never last long enough to go stale, but it would make a wonderful base for either French toast or bread pudding.
The results were every bit as good as I had anticipated and a big hit with my friends.
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Greenstein's Sour Rye
Greenstein's Sour Rye Crumb
Back in May, 2007, there was an extended discussion about Greenstein's book and how come he provided only volume and not any weight measurements for ingredients. For anyone interested in that discussion, the link is: http://www.thefreshloaf.com/node/3042/keep-secrets-jewish-baker-better-secret.
I have made Jewish Sour Rye from Greenstein's recipe many times. It's one of my favorite breads. But, although I always weigh ingredients when the recipe gives weights, I have always made this bread according to the volume measurements in the book – that is, with adjustments to achieve the desired dough characteristics.
Today, I actually weighed the ingredients and can provide them for those who get all upset when they encounter a recipe that instructs them to use, for example, “4 to 5 cups of flour.” By the way, if you make this bread using ingredient weights, and the dough doesn't seem right, I advise you to add a little bit more water or flour accordingly. (Irony intended.)
750 gms Rye Sour
480 gms First Clear Flour
240 gms Warm Water (80-100F)
12 gms Sea Salt
7 gms Instant Yeast
½ cup Altus (optional but recommended)
1 Tablespoon Caraway Seeds
Cornmeal for dusting the parchment or peel.
Cornstarch glaze for brushing the breads before and after baking.
If you have a white rye sour, build it up to a volume of 4 cups or so the day before mixing the dough. If you do not have a rye sour but do have a wheat-based sourdough starter, you can easily convert it to a white rye starter by feeding it 2-3 times with white rye flour over 2-3 days.
In a large bowl or the bowl of an electric mixer, dissolve the yeast in the water, then add the rye sour and mix thoroughly with your hands, a spoon or, if using a mixer, with the paddle.
Stir the salt into the flour and add this to the bowl and mix well.
Dump the dough onto the lightly floured board and knead until smooth. If using a mixer, switch to the dough hook and knead at Speed 2 until the dough begins to clear the sides of the bowl (8-12 minutes). Add the Caraway Seeds about 1 minute before finished kneading. Even if using a mixer, I transfer the dough to the board and continue kneading for a couple minutes. The dough should be smooth but a bit sticky.
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl and let it rest for 15-20 minutes.
Transfer the dough back to the board and divide it into two equal pieces.
Form each piece into a pan loaf, free-standing long loaf or boule.
Dust a piece of parchment paper or a baking pan liberally with cornmeal, and transfer the loaves to the parchment, keeping them at least 3 inches apart so they do not join when risen.
Cover the loaves and let them rise until double in size. (About 60 minutes.)
Pre-heat the oven to 375F with a baking stone in place optionally. Prepare your oven steaming method of choice.
Prepare the cornstarch glaze. Whisk 1-1/2 to 2 Tablespoons of cornstarch in ¼ cup of water. Pour this slowly into a sauce pan containing 1 cup of gently boiling water, whisking constantly. Continue cooking and stirring until slightly thickened (a few seconds, only!) and remove the pan from heat. Set it aside.
When the loaves are fully proofed, uncover them. Brush them with the cornstarch glaze. Score them. (3 cuts across the long axis of the loaves would be typical.) Transfer the loaves to the oven, and steam the oven.
After 5 minutes, remove any container with water from the oven and continue baking for 30-40 minutes more.
The loaves are done when the crust is very firm, the internal temperature is at least 205 degrees and the loaves give a “hollow” sound when thumped on the bottom. When they are done, leave them in the oven with the heat turned off and the door cracked open a couple of inches for another 5-10 minutes.
Cool completely before slicing.
- Comparing Greenstein's recipe to Norm's, the former is a wetter dough and also has a higher proportion of rye sour to clear flour. Both recipes make outstanding sour rye bread. Interestingly, Greenstein says, if you want a less sour bread, use less rye sour.
- Having never weighed Greenstein's ingredients before, I've never even thought about baker's percentages and the like. FYI, the rye sour is 156% of the clear flour. A rough calculation of the ratio of rye to clear flour indicates that this bread is a "50% rye."