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Juergen Krauss's picture
Juergen Krauss

Schwaebische Seelen (spelt rolls)

 

A commuter-friend travelling with me to London on the train used to live in Ravensburg, in a region in Germany called Oberschwaben.

One day he told me he really misses a speciality from there called Seelen.

They are rolls with an open crumb and a slightly chewy crust, sprinkled with caraway and coarse salt.

Searching the internet I found a number of recipes, and some descriptions of the "original": a roll made with spelt, using high hydration, long fermentation, and a wet, hot bake.

The recipes I found were all nothing like the original description, so I decided to improvise, and I am very happy with the result:

 

Here the formula and instructions (1000g for 6 rolls):

Google spreadsheet

Schwaebische Seelen
   
Expected Yield1000 
Factor5.5066079295 
 PercentWeight
Preferment  
Wholegrain Spelt Flour30165.2
Water24132.2
Yeast (Instant)0.21.1
Salt0.63.3
  
Dough  
White Spelt Flour46253.3
AP Flour / Strong White Flour (UK)24132.2
Water56308.4
Salt1.47.7
Yeast0.21.1
Preferment54297.4
Yield181.61,000.0

  
Processing instructions
Dough temperature was about 22C all the time
Mix Preferment, leave at room temperature for 2 hours and then refridgerate until used, best is overnight,
Let Preferment come back to room temperature, mix with other ingredients and work dough gently. It is very slack.
Let the dough rest for amout 2 hours, with 3 sets of stretch and fold during the first hour. Towards the end big bubbles should be forming.
Make your work surface thoroughly wet and turn out the dough onto the wetness. Prepare some baking parchament for the rolls.
Forming an oval with your wet hands scrape of a chunk of dough, then make a circle with your thumb and index finger, pull the dough through and put it onto the baking parchament.
Let it rest for another 30 minutes,
Sprinkle with Caraway seeds and coarse salt,

Bake in a very hot oven with steam, ideally on a stone, mine needed 20 minutes at 230C


** UPDATE **

Here some pictures of the production process from a bakery in Schwaben:

http://www.seelen-wie-frueher.de/Bilder/bilder.html

txfarmer's picture
txfarmer

Sourdough Pumpkin Rye Rolls -- and other holiday treats

Sending this to Yeastspotting.

Click here for my blog index.

Phew, it has been a busy holiday, and just turned into an even busier Janurary. Still baking a ton though, here are some stuff I have baked during the holiday but didn't get to post about before.

The formula for these rolls were based on Kaisor rolls from BBA, however, I made it into sourdough, used some rye, added pumpkin (must use pumpkin during holidays), and adjusted water accordingly. By the end, it probably is nothing like the BBA formula but still delicious.

Norm once posted a video here on TFL on how to shape Kaisor rolls, he made it look so eas, well, but I just can't get that method to work. Then I bought the Kaisor stamps to try, they worked, sorta, but not really. In the end, the following shaping method was what worked consistently for me to get that five petal look.

Pumplin Rye Rolls
Note: makes 9 medium rolls

- levain

rye starter (100%), 18g
water, 29g
rye flour, 54g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- final Dough
bread flour, 357g
oil, 21g
egg, 50g
salt, 8g
pumpkin puree, 150g
water, 85g
levain, all

1. Mix everything until stage 3 of windowpane (-30sec), see this post for details.
2. Rise at room temp for 4 hours until double
3, Divide into 9 portions, round, rest, shape as following: roll out to long stripe, tie the first knot

Take the long end and do the 2nd knot

Take the long end and stick back into the middle


4. Rise at room temp for about 4 hours.
5. Brush with egg, spread chopped green onions or leeks
6. Bake at 375F for 20min. Take out of the oven and brush with melted butter.

This formula doesn't have sugar, fat ration is pertty low, however pumpkin still kept crumb moist and light. I'd say the mouthfeel is very close to Kaisor rolls -- soft yet still got some bite.

----------

Also made some gift box cookies(recipe here), incredibly time consuming but my friends' kids totally were in love with these.

-------------------------

A pumpkin chocolate marble pound cake. Did I mention I heart pumpkin?

--------------

Still practicing my pie crust. Got the best crimped edge on this chocolate pecan pie (recipe here) so far.

Just like baguette and croissants, pie crust is my current obsession project. I am practicing to make it more tender, more even, prettier, yummier....

Oh, the pie itself is pretty delicious too. How can you go wrong with lots of dark chocolate, lots of toasted pecans, and quite a bit rum?!

theluckyfox's picture
theluckyfox

Starter Trials

I found Debra Wink's pineapple starter writings (which appear to be the same recipe you're using), and inspired by her findings, I started my own trials.  Now on day nine, the results are interesting.  I have three batches going: one with distilled water and a blend of 50/50 whole wheat/bread flour; one with tap water and the same 50/50 flour blend, and another starter with pineapple juice and whole wheat flour that I'm now feeding with only bread flour.  Now on day nine, I see no measurable difference, though that wasn't the case up to this point.

If you're interested in following the process (with detailed photos), you can do so on my blog: www.theluckyfox.blogspot.com.  Just click on the category "Starter Trials" to the right.

Debra Wink's starter writings are impressive, and I highly recommend them.  They can be found on TFL here: www.thefreshloaf.com/node/10856/

Debra clearly understands this process.

Born2Bake's picture
Born2Bake

Young Culture vs Mature Culture - Question

Hello, I'm a little unsure of how each of these differ exactly. Please let me know if this is correct.
I use 100% hydration, 45%ww-45%unbleached white-10% whole rye, Temp 70-72 degrees F

Also: Can anyone tell me the difference between a Levain and a Culture??

Young:
Used at the early stages of yeast production.
Mixed with a 50% discard and feed.
Used at about 3-4 hours after being created. Times vary on Hydration, Flour, and Temp.
Favors subtle lactic acid production (flavor similar to yogurt acidity)

 

Mature:
Used at the later stages of yeast production.
Mixed with a 80% discard and feed.
Used at about 12-16 hours after being created. Times vary on Hydration, Flour, and Temp
Favors a more pronounced acetic acid (vinegar acidity) and less lactic acid flavor.


Any comments or help would be greatly appreciated,

Thank You,

Bake On.

varda's picture
varda

Boston area TFL Meet Up - Parking

Meeting room location:   The main entrance to Cary Library is on Mass Ave.  A rear entrance is down a level, behind the building.   Our meeting room is on the lower level, to the left as you walk in the rear entrance.

Parking :   The small lot behind Cary Library is often full on Saturdays.   There are a couple 15 minute parking spaces right next to the lower level entrance, where you can stop to drop off your stuff, and then find longer term parking.     Two public lots in Lexington Center are within a block or two of the  library.   There is also on street parking.    All of this is metered at 25c per hour, quarters only - two hours max.  Meters can be refilled after the two hours are up.   You can also park on street in the residential neighborhoods behind the library with no meters.   Any questions, please let me know. 

A local reporter and/or photographer from the Lexington Minuteman may stop by sometime in the afternoon.  See you tomorrow. 

-------------------------------------------------------------

The list of attendees keeps shifting as some are unable to come and others decide they can.    Sorry that some who had hoped to attend will be unable to do so.    It looks like we'll have around 15 people attending, give or take last minutes changes.    It's almost time to start baking. 

Just to get us geared up for our get-together Yozza sent me this link to an earlier TFL real life meet-up.    Of course ours won't involve a WFO or baking 28 loaves of bread at a time, but it will still be epic! 

--------------------------------------------------------------------------------------------------------------------------------

Our Boston area TFL get together is coming up soon - on March 30 from 1-4:30 at Cary Memorial Library 1874 Massachusetts Avenue, Lexington, Massachusetts.   Looking forward to meeting everybody.   We have plenty of room for more attendees, so if you have been thinking about coming but haven't responded please let me know.    If you want to come but have an issue with getting there, also let me know.    Other issues? 

If you want...

*  Bring something a little out of the ordinary that you use for making bread.   We'll set up our objects/ingredients/whatever on a table for browsing.

*  Bring some of your starter to exchange.

*  Be prepared to say a few words about  how you made your bread (hopefully accompanied by recipe copies to hand out.)

 

Things to Bring

* Your bread (of course) and accompaniments

* Cutting boards and knives - the more the merrier

* Plates, knives, forks, spoons, cups, napkins - Varda

* Trashbags for cleaning up - Muskoseev

* Name tags, marker, little cards to identify bread - Carol

* Water to drink - HotelPhyllis

 

Attendees and Bread

---BobS - rosemary-olive levain and some cheese

---Bostonphotobill (Bill) - baguettes

---Brotfan (Kirsten) - hot cross buns and maybe volkornbrot

---Carol (Bill's wife) - Peter Reinharts bagels

---Colinm (Colin)

---Dobeda - vegetarian dish, bread or baked goodie

---Hotelphyllis - dinner rolls and jalapeno cheddar sandwich rolls

---Isand66 (Ian) - Roasted corn with Feta Loaf and Guacamole bread, cheese and olive oil

---Ian's wife - cake

---Jong Yang and family - multi-seed bread and egg tart

---kzic - levain

---Mukoseev - ryes and some home made pastrami and new pickles

---Varda - 80% Rye loaf with rye soaker, butter and creamcheese, herring

 ------------------------------------------------------------------------------------------------------------------------------------------------------------------

Cary Library Rules:

1.  No cooking on site

2.  No liquor

3.  Must remove all leftovers at the end and clean up

See the policy page here

 

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davidg618's picture
davidg618

Mostly White Flour SD, and Salt

When I first began baking sourdough I followed the experts formulae to the letter. Most prescribed 2% salt. Frankly, I was disappointed with most of the mostly (or entirely) White Flour formulae, especially those that included up to 10% Whole Wheat flour in the mix. They were too bland for our palettes. Along the way I discovered overnight hydration, at cool temperatures, developed both flavor and the desired crumb.

Ultimately, as I continued exploring, my "go to" sourdough is a 10% Whole Rye flour (preferably Hodgson's Mill), 90% White (a 50/50 mix of KA Bread and AP flours), 2% salt, 68% hydration, DT 54°F and 15 hours retarded at 54°F. A typical loaf's flavor is neither Rye nor Wheat but an amalgam, perhaps enhanced by the levain acidity.

Along the same journey, we've come to enjoy the distinct wheatiness, and nutty flavors of overnight retarded baguettes leavened by commercial IDY.

Today I baked two loaves wherein everything was identical to our routine sourdough bakes, except the flour mix was 5% Whole Wheat, and 95% the usual White flour mix. I also upped the salt content to 2.25%. My intent was to achieve a wheaty flavored SD.

The flavor is, as hoped, wheaty; not the in-your-face wheatiness of baguettes but certainly the high note, modulated, softened, by the levain's acidity. All the flavors seem crisper which I attribute to the increased salt.

Coincidentally, I also finished simmering a 5-day-brined corned beef.  I think today's dinner has come together.

David G

 

 

HappyHighwayman's picture
HappyHighwayman

First attempt at brioche

Came out really dark but hopefully the inside will be good. I think I baked it 25 degrees too hot. 

Inside is perfect though and tastes great!

BrianOD's picture
BrianOD

Whole wheat Sourdough starter behavior

I've been SD'ing for a couple of years now and I've never been happy with my results. I am beginning again with a revived starter. (6 months since last baking) My question concerns the activity of the starter and if it is active. The starter, which is a 100% whole wheat from SD International, is at 100% hydration. It will begin growing about 2 hours after feeding, grow to about double, maybe a bit more, and then stay there for about 6-8 hours. All at 75deg. There is no "bubbling" on the surface but the starter is almost a "foam-like" consistency, small irregular bubbles imbedded in the material. This is identical to the behavior it has exhibited in the past, including when it was first activated from the package so I think it has been revived successfully. Is this what I should be looking for, or should it be a little more effervescent? My loafs have not risen well in the past and usually turn out dense. Right now, I'm trying to determine if the problem lies in the starter or somewhere further down the process. thanks for ANY help!

 

Song Of The Baker's picture
Song Of The Baker

Spelt Flour Buttermilk Pancakes with Caramelized Apples

After my shopping spree at a local grain mill yesterday, I was in the mood to experiment with some different flours.  I had some left over buttermilk in the fridge from my Danish Rye bake so I decided to make my (ever popular in these parts) buttermilk pancakes but with organic spelt flour.  I was a bit on the careful side and opted to still keep 1/2 cup AP flour in the recipe.  These turned out so well that next time I might even eliminate the AP flour all together.  As a note, the apple topping pairs VERY well with these so don't omit if you have a choice.

Spelt Flour Buttermilk Pancakes with Caramelized Apples

Ingredients:

1 cup spelt flour
1/2 cup AP flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 tbsp sugar
1 large egg
1 ½ cups buttermilk (or 1 ½ cup homemade buttermilk, see below)
2 tbsp melted butter
1 tsp vanilla
Oil for skillet
Extra milk to thin batter after rest

Instructions:
Combine all ingredients and mix just until combined.  Do not over mix, lumps are ok.  Let sit in fridge to rest for at least 20 minutes.  Before cooking, add up to ¼ milk to thin the batter, if needed.  Note:  This batter takes approx. 1 extra minute per side than AP flour pancakes.  Check the insides by cutting into the middle to ensure batter is fully cooked.
Makes approx. 6-7 pancakes.

Home made buttermilk:  Add 2 Tbsp white vinegar or lemon juice to a measuring cup, then add enough milk to make 1 ½ cups total.  Transfer to bowl and let sit at room temperature for 15 minutes, or until thickened.

Caramelized Apples:

Ingredients:

2 large apples
2 tbsp brown sugar
1 tbsp butter
Pinch salt

Instructions:

Peel and core apples.  Half the apples then cut thin slices.  Heat butter on high heat in a saute pan and add the apples, sugar and salt.  Saute on high heat just to caramelize the sugar, about 3 - 5 minutes.  Add a dash of cinnamon to taste.  Take off the heat and let cool slightly.

Top the pancakes with the apples and some maple syrup.

Enjoy.

John

 



 

Delbadry's picture
Delbadry

High crown muffins - impossible at home??

Hi,

I am very, very close to giving up on trying to bake high-domed, large-crowned muffins. I've tried any and every recipe with a picture showing a muffin peak like I'm trying to create, and I've only ever achieved an average-looking, barely-rounded dome; unlike the kind you find at professional bakeries. I've tried different baking temperatures (including combination temperatures), different oven rack levels, different mixing methods, resting times and immediate baking, 3/4 full tins and heaping full tins, room temp ingredients and strict mixing guidelines, different batter consistencies, and even different muffin pans including jumbo and crown pans. Nothing has created that gorgeous dome that's as high as the muffin's base.

My question is: has anyone achieved this? Has anyone personally made these high-rising muffins with semi-sphered domes or even close to it? I've researched all the tips and any recipes you may suggest I've probably already tried.. I just wanted a confirmation before I give up that it cannot be done at home.

Thanks!!! :)

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