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Vogel's picture
Vogel

Rolls

I've baked several things during the last weeks and I really wanted to post some pictures here, but first I had a foodborne infection from bad olives, then my camera went to die. I hope I will be able to post more regularly during the next weeks.


Work in progress: rolls


In German bakeries you can buy a wide array of different rolls. Unfortunately, since the wholefood movement became popular, a lot of those rolls, especially the darker ones with seeds, are made from whole wheat, often without long fermentation. For a lot, maybe the majority, of people whole wheat is pretty indigestible, because in contrast to rye the unwanted substances in the husk of the grain aren't fully decomposed by fermentation. I am one of those people and prefer white wheat flour.


Of course making rolls isn't much different from making bread, but I didn't really succeed in creating the thin and crispy crust of rolls from the bakery. Especially on the bottom side they were just too thick and bread-y. Now I used a perforated baking sheet for the first time and it really helped me to achieve this goal. The hot air and steam can circulate through the little holes in the baking sheet, giving a more uniform and thin crust at the bottom.


This time I made rolls with seeds and a little bit of rye sourdough. I didn't really follow any recipe and just threw some ingredients together, so don't take the following recipe as the final recommendation. Personally I liked them very much. The rolls are not shaped but just cut from the final dough, similarly to making Ciabatta. I chose this method because that's how seeded rolls are mostly sold here, too.


crust


crum 1


crumb 2


The recipe makes about 16 medium or 12 big rolls. The dough uses a total amount of 600 grams of flour and has 70% hydration (just relative to the flour, seeds not included) and is made with both rye sourdough and a wheat poolish. It is really cold here in the house (about 65°F/18°C or even less), so you fermentation times might be shorter.


rye sourdough



  • Produce 200 grams of ready 100% hydration rye sourdough (so from 100 grams of medium dark rye flour / Type 1150) in a way you feel comfortable with. I usually do a three-stage feeding over the course of about 20 hours.


poolish



  • 100g water

  • 50g all-purpose flour / Type 550

  • 50g wheat flour Type 1050 (I think it is similar to "white whole weat flour" - you can just use all-purpose flour here too, if you want to)

  • 0,3g fresh yeast (a tiny splinter about the size of a pine nut)


Disperse the yeast into the water until you can see the water becoming slightly coloured. Mix in the flour, cover and ferment for about 16 hours at room temperature.


dough



  • 200g rye sourdough

  • 200g poolish

  • 50g medium dark rye flour / Type 1150

  • 350g all-purpose flour / Type 550

  • 45g sunflower seeds, toasted and roughly chopped

  • 45g pumpkin seeds, toasted and roughly chopped

  • 220g water

  • 12g salt

  • 4g fresh yeast


processing



  1. Mix sourdough, poolish, flour and water (except for 10-20g of it) until combined to a dough. Cover and let rest for about 30 minutes.

  2. Disperse the yeast in the rest of the water, pour this mixture onto the dough. Sprinkle the salt onto the dough. Knead until the windowpane test shows medium gluten development. The dough will be a little sticky at first, but become good to work with later in the process.

  3. Put the dough into a bowl, cover and ferment for 3 hours, with two stretch and folds after 1 and 2 hours, respectively.

  4. Lightly flour the work surface and put the dough onto it, smooth side down. Degas the dough with your flat hands (flour your hands if the dough sticks). Keep the dough in a roughly rectangular or square shape and stretch it more or less depending on whether you prefer thicker or flatter rolls. Now just cut out rectangular or square pieces by using a dough scraper or cutter. Try not to squeeze down the edges of the dough pieces from now on.

  5. Put the rolls smooth side down on a baker's linen or towel, slip into a plastic bag or cover in another way you like. You can also sprinkle the towel with untoasted seeds and put the rolls on them (brush off the flour from the smooth side or spray it with water so the seeds stick, or place the rolls smooth side up so the sticky side is in contact with the seeds).

  6. Let rest until fully risen. It took me about 3 hours, but will probably take less for you in a warmer kitchen.

  7. Pre-heat your oven to about 445°F (230°C) in the meantime and prepare for steaming your oven. Gently put the rolls smooth/seed-side up on a baking sheet, preferrably a perforated one. Bake with steam for about 10 minutes at this temperature, then reduce to 390°F (200°C) for another 10 minutes, depending on how fast the rolls are colouring. Bake without steam for the last 5 minutes or so.

  8. Let cool on a wire rack.


 


A side note: It could also work not to degas the dough in step 4, but just cut out the pieces, let rest for 20 minutes or so and bake directly, without a final proofing. I've heard of this method but haven't tried it out personally yet.

coffeetester's picture
coffeetester

Kitchen Aid Stand Mixer

I have a nice Kitchen Aid stand mixer. I have one of the new scrapping paddles and a dough hook. Almost every recipe I see says kneading by hand. I dont have an issue with this and would love to learn more about it but I cant seem to find a recommended method to use this Mixer. Can someone point me at a good post on how to substitute the stand mixer into baking bread.

Wimmera Health Grain's picture
Wimmera Health Grain

Wimmera Health Grain - Growers of quality organic and chemical free grown Spelt

We are a company which specialises in growing Spelt, the wonder grain with the most complete nutrient balance. This is a grain which is becoming increasingly popular amongst people who are concerned with healthy eating. Check our website: http://speltkernel.whgc.com.au or just key in Wimmera Health Grain into your search engine, and bingo! Our product is very reasonably priced.

marlnock's picture
marlnock

Seeking a recipe for Alex's Wuppertaler bread (rye and potato- no wheat)

Hi all,


I have recently come across a delicious bread called Alex's Wuppertaler bread.


The ingredients listed are


- Sour rye dough balm
- Bread making rye flour
- Salt
- Potato
- Olive oil (cholesterol free)
- Herbs and spices
- Water added


It's a lovely bread but comes all the way from Melbourne and i would love to know if anyone has any recipes with similar ingredients to this one that i could give a try


Cheers

hansjoakim's picture
hansjoakim

My favourite things (but no apple tart this time)

I recently dusted off my old John Coltrane records, and I've been listening to them pretty much non-stop this weekend. Coltrane's one of those artists that I listen to intensely for weeks on end, before I need to pause, put the records down, and breathe a sigh of relief. For me, the intensity of the music itself seems to induce this kind of listening. Even though I'm generally partial to the fire and cinder of his late Impulse! records, "Giant Steps" is probably the record that's closest to my heart. Not only was it the first Trane record I bought, but it also opened my eyes to so much timeless music. It was also the soundtrack to a great, great summer...


After a rough week, I decided to indulge in baking some of "my favourite things". The first was a pain au levain, a bread that I never tire of. It's also one of those formulas that easily fit into my weekday routine. Here's my formula.


I mixed the dough Friday afternoon, and pulled the baked bread from the oven Saturday morning:


Pain au levain


I really like the simplicity of the bread and formula. A crisp crust and a chewy crumb - it's a bread that's flavourful enough to be enjoyed on its own, with some butter, or a slice of Brie de Meaux.


Pain au levain crumb


 


I've mentioned it before, and it's probably not something I'm the only one to think, but as the autumn and winter approach us, my preference swings towards wholesome breads. July's crusty baguette is replaced by a dense, filling rye come late October. Yesterday I baked a dense rye loaf based on Hamelman's "80% rye sourdough with rye flour soaker". I made some small changes to the formula, and you can find my adaption described here.


This is a dense, 80% whole rye bread, where a third of the flour comes from a ripe rye sourdough, and a fifth of the flour is scalded with boiling water. The scalding process increases water absorption, provides the bread with just a hint of sweetness, and lends the crumb a soft and moist mouthfeel. Here's the baked bread:


80% rye with rye flour soaker


... and a "24 hour later crumb shot":


80% rye with rye flour soaker crumb


Just what I'm looking for this time of year.


As the title of the blog post warns: There are no apple tarts this week. I hope all's not lost, and that there's still room for Sunday dinner... Another favourite of mine is quiche. I'm not sure if what I made yesterday qualifies as a quiche - according to Robuchon, there's no onion nor grated Gruyère in a proper quiche lorraine. Adding grated Gruyère is supposedly something the posh Parisians did - and the onion? Well, if you put onion in there, it's an onion tart. It's a minefield, I know, so I'll call this my favourite Sunday bacon-and-onion tart. Below's the mise en place: Prebaked tart shell, a custard (in the white bowl, center-top), cooked onion and bacon, and Gruyère. I like a crisp tart crust, and due to the rather liquid filling, I try to give the tart shell a full 20 mins. prebake before filling it.


Quiche mise en place


Voila! Here's the tart after 35 mins in the oven:


Quiche


Bon appetit!


Quiche

GSnyde's picture
GSnyde

Giants' Victory Babka

Sports fans are notoriously superstitious.  Whatever they do on the day of a big win somehow becomes the cause of that win, and must be repeated in order to assure the next win.  So, I guess I have to bake Babka again today, Tuesday and Wednesday or the Giants are bound to face defeat.  Well...if they don't make it to the World Series, I'll take the blame cuz one Babka bake is enough for now. Yesterday, my first attempt at Babka (Chocolate-Cinnamon-Pecan) led to a thrilling one-run win in the Giants first NLCS game against the Phils.


Babka preparation is quite a big deal.  As Emperor Joseph II might have said to Mozart if he were a baker, there are just too many ingredients.  (No, I'm not comparing myself to Mozart; when he was my age, he'd been dead for 20 years).  Flour, yeast, salt, milk, butter, egg yolks, sugar, cinnamon, vanilla, grated baker's chocolate, sugar, butter, pecans, flour, sugar, butter....and butter and sugar. There are also lots of steps.  But the results are worth the effort.


IMG_1689


IMG_1694


IMG_1697


Now that I've mashed together themes from Baseball and Classical Music, here's the recipe, an adaptation from Glezer, as told by Stan Ginsburg:



Cinnamon-Chocolate-Pecan Babka (Adapted from Glezer via Stan Ginsburg)


Makes 3 loaves.


Dough Ingredients (measured in ounces)


BreadFlour 36  


WholeMilk 17.25


Unsalted butter 6.75 


Egg Yolks, large 2.5 - approximately 4 yolks


Sugar 9.75  


Instant Yeast 1.0 


Salt 0.25 


Vanilla Extract 0.65 


Ground Cinnamon  .30


Filling Ingredients 


Sugar 11.5  (1 ½ cup)


Unsweetened baker’s chocolate, grated 4.50 (1 ½ cup)


Toasted and chopped Pecans,   8.0 (2 cup)


Unsalted butter, melted (also for greasing pans)   6.00 (1 ½  stick)


Streusel Ingredients


Bread Flour 3.0


Sugar 1.50 


Unsalted butter, room temp 1.50 


Method



  1.   Warm the milk to 105-110 degrees F.  Stir instant yeast into milk. Meanwhile, melt the butter for dough and allow to cool.

  2.  Add half (18 oz) of the flour to milk and yeast and mix until smooth. Allow to ferment about 30 min, until very foamy and volume triples.

  3.  Add remaining ingredients and blend using hands. Knead in the bowl until gluten forms and dough comes away from sides of bowl. This is a very rich, slack dough and it will take time for the gluten to form, but it will happen, so be patient.

  4.  Allow to ferment 45-60 min, until more than doubled in bulk and very gassy. Grease three loaf pans with butter. Turn dough out onto a generously floured board and pat firmly  to degas. Divide the dough into six pieces (two for each loaf).

  5.  Roll the first piece of dough into a very thin sheet, preferably less than 1/4". Using a silicon mat helps. Otherwise, make sure you have enough flour on hand to prevent sticking. When you finish rolling the first sheet, brush it with melted butter and sprinkle it evenly with one sixth of the sugar,  chocolate and pecans. Roll it into a spiral, jelly-roll style. Repeat for other five pieces of dough.

  6.  Preheat your oven to 325 and set rack in lower third of oven. Twist two rolls of dough together to form a double helix, a/k/a a spiral, and arrange in the pan.  Repeat for other two loaves.  Allow to proof for 30-45 minutes, until the dough extends above the rim of the pan.

  7.  Brush top of babka with melted butter. Blend flour, sugar and softened butter into a coarse mixture and sprinkle generously on top. Bake for 45-55 minutes, until loaf is a rich, dark brown and it sounds hollow when tapped with a finger. Remove from oven and allow to cool in the pan for about 10 minutes before tapping it out onto a rack to finish cooling for an hour.

  8. After cooled, enjoy Babka during final innings of Giants' victory.


These Babkas are a delicious moist coffee cake, not too sweet.  The only change I'd make is to add cinnamon to the filling as well as the dough.


Go Giants!  Go Nuts!


Glenn

Submitted to YeastSpotting (http://www.wildyeastblog.com/category/yeastspotting/)

Eidetix's picture
Eidetix

Greetings to the fabulous Leolady

Greetings and welcome to Leolady, legend of the Kitchenaid forums.


This home-schooled scholar of KA arcana was for years a valuable resource to hundreds of enthusiasts at that site. The homework she did for free established a textbook library of vintage Kitchenaid stand mixers from the brand's beginnings to the present. The experts on the KA payroll routinely referred questions to her, knowing she was better-schooled than they, and always willing to share her know-how with grace and good humor to fellow obsessives and rank newcomers alike.


Devotees of the Fresh Loaf are lucky to have Leolady among them. Please join me in welcoming her and in thanking her for showing up here.


Bob

Mebake's picture
Mebake

Yet Another Whole Wheat Multigrain! (Recipe Added)

I wanted to bake under a pyrex, and an ss bowl this time. The boule on the Right was under a pyrex bowl, and the Batard was under the stainless bowl.


My adapted recipe of Hamelman's Formula:


Total Formula:


Bread Flour: 1lb  (50%)


Whole Wheat Flour: 1lb (50%)


Mixed Grains: 5.8 oz (18%)


Water: 1lb , 10oz (78%)


Salt: 0.7 oz (1 T + 0.5Tsp) (2.2%)


Yeast: (1tsp) instant yeast (1%)


Honey: 1oz (1 T, 0.5tsp) (3%)


Levain:


Bread Flour: 3.8 oz (100%)


Water: 4.8 oz (125%)


Starter: 1.5 T (20%)


Soaker:


Grains (Cracked oates, or wheat or Rye, Sunflower seeds, Flax seeds, Buckwheat): 5.8oz (100%)


Water : 6.9 oz (120%)


Salt: 0.5 tsp


Final Dough:


Bread Flour: 12.2 oz


Wholewheat Flour: 1lb


Water: 12.5 oz


Salt: 1 T


Yeast: 0.1oz  (1tsp)


Honey: (1T + 1tsp)


Soaker: All


Levain: All


 





Neat Results, but the chronic charred bottom remains a challenge i have to put up with in My gas oven.


The loaves could have used more proofing time, but i bet the premature levain i mixed in had something to do with it.


 

breadsong's picture
breadsong

Hazelnut Sweet Rolls

Hello, To celebrate the Hazelnut Harvest which happens this time of year, I wanted to make some sweet rolls, using hazelnuts.

These are rolls made with Basic Sweet Dough. with Nut Filling, from Baking Artisan Pastries and Breads by Ciril Hitz.
This is a nice sweet dough recipe and includes some lemon zest for an added dimension of flavor.

Hazelnut flour was used in the filling, and the rolls were glazed (icing sugar + a decent measure of Frangelico liqueur
+ a bit of cream + a bit of pure vanilla extract + a teeny-tiny pinch of salt).


This recipe produced 12 decent-sized rolls, baked in a 9x13 pan, with some extra dough left over; 
the roll ends were baked in small ring molds.

These rolls were good and tasty (I really like the liqueur-spiked glaze!).    Regards, breadsong



AK_Home_Baker's picture
AK_Home_Baker

New to Sourdough !!!

Hello Everyone! Happy Weekend :) 


So I am in great need of help...I am not new to bread making and baking but am very new to sourdough...I did all the wrong things first, but after some reading and getting the mistakes out of the way. I am ready to try again :) My biggest problem is that I live in Fairbanks Alaska and my kitchen (except in the summer) is never above 65 degrees maybe ...maybe 70 if I work at it... If I store my starter in the fridge it would take at least two to three days before it would come to room temp and bubble :( I am going to start a new batch today..and am thinking of keeping it inside a glass jar covered with a cheesecloth top inside of a insulated lunch box with the lid open...I am not going to use yeast...do you think that the flour and water will work like that alone in my conditions? also any tips cold weather feeding and maybe being able to leave it out all the time? I need to bake every three days so by the time I feed and fridge and re - temp and bake its easier to just leave it out ?


Thanks Guys! any advise at all would be a blessing :) want to make the most healthy choices for my family and this type of bread is the way to go.. I have to make this work !

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