The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Sourdough Ricotta Soft Bread Rolls -- making cheese at home for the first time

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txfarmer's picture
txfarmer

Two Sourdough Ricotta Soft Bread Rolls -- making cheese at home for the first time

Sending this to Yeastspotting.

Click here for my blog index.

Who knew it's so easy to make cheese at home? Followed instruction here, honestly effortless, and ricotta tastes so much better when made fresh at home with the best ingredients.

Made quite a few things with these cheese. First an asparagus ricotta tart with homemade puff pastry:

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Then a brioche-like rich sourdough bread roll, with red bean filling:

Note: makes 8 rolls
Note: total flour is 250g

-levain
starter (100%), 13g
water, 22g
bread flour 41g

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

- Final Dough
bread flour, 128g
whole wheat flour, 75g
butter, 50g (softened)
egg, 70g
sugar, 13g
salt, 5g
ricotta, 125g
water, 60g
levain, all

1. Mix everything except for butter , knead until moderate level of gluten developement, add butter, knead until the dough is even stronger. A relatively thin windowpane can be stretched, but holes can appear.

2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Roll out flat, rest at room temp for one hour.
4. Roll into rectangle, smear on red bean filling, roll up, and cut into 8 portions. Put into molds.

5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit.
6. Bake at 375F for 20-30min.

Soft, rich, and melt in the mouth delicious.

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Lastly, some ww savory ricotta chive knots with a plainer dough.

Note: makes 9 rolls
Note: total flour is 375g

-levain
starter (100%), 20g
water, 33g
bread flour 61g

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

- Final Dough
bread flour, 191g
whole wheat flour, 113g
egg, 105g
sugar, 11g
salt, 8g
ricotta, 75g
chopped chive, 20g
water, 109g
levain, all

- For Brushing
mix together some chopped chive, salt, and olive oil, heat then soak for at least one hour


1. Mix everything, knead until moderate level of gluten developement. A relatively thin windowpane can be stretched, but holes can appear.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Divide into 9 portions, round and rest for one hour.
4. Roll into a rope, tie a knot.
5. Proof at room temperature until almost fully. About 5.5hours at 80F. When pressed the dough should slowly spring back a little bit. Brush with the chive & oil mixture.

6. Bake at 375F for 20-30min.

Very frangrant and soft

Perfect dinner rolls

Comments

isand66's picture
isand66

Wow!  What a collection of baked goods.

They all look beautiful and perfect as usual.

I love fresh ricotta cheese but I have never made it myself.  You have convinced me to give it a try for sure!

Ian

txfarmer's picture
txfarmer

Ricotta is so easy, espcially comparing to making breads!

Janetcook's picture
Janetcook

Hi Txfarmer,

Bet you are enjoying your summer weather in Seattle after the Texas summer heat you have lived through!  Big difference.

Love the knotted rolls.  Will have to try some.  Did you simply tie the dough into a 'regular' knot?

Last winter I built a proofing box when out temps. dropped and one thing let to another.  I ended up making sour cream, buttermilk and cream cheese.  Like you I had figured it was a complicated procedure and it really is quite simple. The link below is to a cheese-making site that I found very informative.  I have yet to attempt making a hard cheese - maybe next winter.

http://www.cheesemaking.com/

Thanks for the post and new ideas for ingredients to add to my doughs.

Take Care,

Janet

txfarmer's picture
txfarmer

Thanks for the link, lots of neat ideas there. I might make some sour cream next.

Mebake's picture
Mebake

Sublime bakes, Txfarmer! And with home made ricotta! These are wonderful treats.

Lovely!

Khalid

txfarmer's picture
txfarmer

Thanks Khalid, I never knew ricotta was so easy to make!

Mini Oven's picture
Mini Oven

The visual harmony of the puff pastry basket around the cheese and asparagus is...  is pure delight!      

:) 

txfarmer's picture
txfarmer

Thanks! That tart was a delight with the organic asparagus coming with  my organic food delivery service...

dabrownman's picture
dabrownman

cheese making is addictive :-)   The tart looks great, the red bean roll ups are fine but I like the knotted rolls the best.  They look divine.

Nice bread sn cheese making!

txfarmer's picture
txfarmer

You are right, it is addictive -- like I need yet another time consuming hobby. :P

 

HeidiH's picture
HeidiH

In between batches of ricotta/quark/paneer or fresh mozzi, I have the  big plastic milk bottle in the fridge filled with whey to throw in bread.  Yummy.  Especially good for yeast-based rye.  I've used lemons, limes, vinegars of various sorts, and citric acid powder to make the cheese.  All work and each varies the flavor a bit.  If you are patient and don't get it too hot in the making, it melts into a fantastic cheese sauce. 

The which reminds me, today is old-folks-discount-day at the grocery store -- time to get an extra gallon of milk to make more cheese!

This pic is homemade bread with homemade herb cheese and homemade rhubarb butter.  Yum.

isand66's picture
isand66

Looks fantastic!

You are making me hungry :)

Janetcook's picture
Janetcook

Txfarmer,

Today I baked your chive rolls and they turned out wonderful - even after being baked in my 'mini garage oven'.  Some didn't get as dark as others but they all turned out and made my garage smell wonderful.

I made a couple of changes since I used all freshly ground organic whole grains. (I used 75% hard spring wheat and 25% soft wheat) I decreased the leaven % to 13 and did 3 builds all in one day prior to adding it to the rest of the dough.  I also substituted yogurt instead of ricotta because I had some in the refrig. and I knew that if I made a batch of ricotta it wouldn't get eaten and I already have a bread line up for future bakes and none include ricotta.....The yogurt worked out well, I think.

Anyway, this was a very nice dough to work with and I will bake it again.  Hardest part was finding organic chives which really surprised me.  None at either of my local Whole Foods or Vitamin Cottage stores - no fresh and no dried!  Actually WF did have a small jar but the price was a whopping 5.00 and it was only about 1/2 cup of chives!  Luckily I had enough left over from several years ago when I had no problem buying them here.  Will have to branch out or grow my own for future use!

Thanks for the recipe and the photos.  I really love the knots.  :-D