The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KISS MY GRITS RICOTTA BREAD

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isand66's picture
isand66

KISS MY GRITS RICOTTA BREAD

   For those of you old enough to remember Mel's Diner, this bread pays homage to Flo who was happy to tell you to "Kiss My Grits" as she deemed necessary.Flo

I had bought some home made Ricotta from Fairway Market the other day to use for pizza and wanted to use the balance in a bread.  They just opened up a new Fairway Market closer to where we live and we went shopping over the weekend.  I picked up some Grits which is similar to Polenta but is white corn instead of yellow.  Grits by themselves are pretty bland unless you add some cheese and butter.  For this recipe I left out the cheese since I was adding Ricotta to the main dough but added a couple of tablespoons to the grits.

I ended up making way too much grits for the bread so I warmed it up on my barbeque and added some cheese and ate it as a side with dinner last night.  I was going to grill it but I didn't cook it long enough for it to thicken up enough.

I used my trusty AP starter and added some freshly ground whole wheat flour and some Bob's Red Mill Semolina along with KAF Bread flour.  I did not calculate the water used in the grits into the overall hydration but it definitely affected the final dough which was a little wet but more than manageable after a couple of stretch and folds.

The final bread ended up perfect with a nice dark crisp crust and moist light crumb.  The crumb is not too open but is perfect for sandwiches and grilled bread with some fresh mozzarella and tomatoes from my garden.

If you get a chance you should definitely try this one.  Max and Lexi guarantee you won't be disappointed!

Doggies

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Kiss My Grits Ricotta Bread (%)

Kiss My Grits Ricotta Bread (weights)

Download BreadStorm .BUN file here.

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Grits Directions

Boil water in heavy duty pot and add grits and simmer for 5 minutes until soft and thick.  Cool completely before using.

(Note: you want to mix 1 part grits to 3 parts water.  I made a lot of extra grits but you can try and make the exact amount if desired)

 

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, grits and salt and mix on low for 5 minutes and then add in the Ricotta and mix for one additional minute.   You should end up with a cohesive dough that is slightly tacky but  manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  (Note: since I made one large Miche I lowered the temperature to 435 degrees for 2/3's of the bake to prevent the crust from getting too charred).  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

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Comments

Kiseger's picture
Kiseger

Loaf looks great, I love the idea of adding ricotta - that's got to give it a lovely texture and taste.  Recipe duly noted, on my "to do" list.  And such gorgeous assistants you've got, with those eyes I'd not be able to resist giving them half the loaf!  Very cool!

isand66's picture
isand66

Thank you so much Kiseger!  Please let me know how it comes out or if you have any questions when going to bake this.  You are right about my 2 doggie assistants....if I turned my head for a minute I'm sure the bread would be no more :).

Happy Baking.

Ian

CAphyl's picture
CAphyl

Ian:  You are too much!  I just started the first build of your semolina porridge kamut bread, so this will have to go on the list for later.  Fingers crossed on the porridge bread.  Love the Flo reference in this recipe.  The addition of ricotta has got to be good.  I wonder if you could substitute cous cous for the grits?  Just a thought, since I don't think I have any grits at the moment.  I am getting head of myself as I have some traveling to do, which gets me off schedule for my bread baking and new recipes! Love the bold crust and the wonderful bubbles in the crumb...that's got to be the grits.  I am sure this tasted fantastic and that Max and Lexi were capable and attentive assistants. Thanks for sharing.  Best,  Phyllis

isand66's picture
isand66

Thank you Phyllis!  I can't wait to see how your semolina porridge kamut bread comes out.

This one is real tasty.  Grilling some up with some steaks for dinner as I type this.  I had it for breakfast, lunch and now dinner and it will be gone by tomorrow at this rate!  The ricotta really softens the crumb as well as the grits.  I'm sure you could sub some cous cous and still get some real fine results.  If you can find some grits or polenta, give that a try too.

Regards,

Ian

dabrownman's picture
dabrownman

lucy loves the picture of her East Coast Cohorts.  They look like brother and sister and now Lucy wants to know where her brother is - Jeeze! This one looks like one of your better efforts of late, inside and out.  I bet it tastes pretty good too,

Lucy has a simple Catalan Bread using sprouted whole wheat, 4 g of rye sour starter, bread flour and AP -  Pretty boring being wheat, wheat and more wheat.  Maybe Lucy will spiff it up some before Friday.

Well done and

Happy Baking

isand66's picture
isand66

Thanks DA and Lucy!  We shall have to hire a PI to find Lucy's long lost brother.  Actually when I adopted Max a year ago his brother had just been adopted first since he was more outgoing.  I sure am happy we ended up with Max though...he couldn't be a better companion.

I do like the way this one came out.  It has a nice SD twang but not too overpowering and the crumb is nice and soft with a crisp crust.

I'm sure your final bake will end up being enticing as always.  I'm going to mix up some of my hamburger/hotdog buns today and work on some bagels I think after that, or maybe some 36 hour baguettes.

Happy Baking to you and Lucy.

Ian

emkay's picture
emkay

Max and Lexi are so adorable. Another lovely loaf, Ian, and sadly I am old enough to remember Flo. :)

isand66's picture
isand66

Thanks....they are good apprentices....most of the time except when Lexie is chewing something she's not supposed to :).

Glad you like the bread and remember good old "Flo".

Regards,
Ian

hanseata's picture
hanseata

that somehow reminds me of the Knight with the Iron Hand (I'm sure he would have approved - I'm still collecting breads, I'm up to 17 right now).

I never had grits, only yellow cornmeal. But I can imagine it tastes good with the yellow corn, too.

Happy Baking,

Karin

 

isand66's picture
isand66

Thanks Karin.  I am happy the Knight would approve :).  Look forward to seeing your collection.  17 is pretty impressive.  As soon as you finish your collection we need to come up with another challenge to keep the creative juices flowing.  Maybe a bread to celebrate the harvest season which will be coming up soon enough?

Regards,
Ian

hanseata's picture
hanseata

Challenges are fun!

Karin

bakingbadly's picture
bakingbadly

You caught my attention with "ricotta"!

As much as I want to try your recipes, among other recipes by members in this community, I find it very, very difficult with my busy work schedule. I'll just take your word for it and say it's delicious. :)

And wow, Max has grown so much! And I'm embarrassed to say this, but I'm not sure when and where Lexi came from. Recent addition to your family?

Take care and jolly bakings,

Zita

isand66's picture
isand66

Thanks Zita.  I know you have your hands full with your business but one day maybe you can try some of these new recipes and see if it's worth incorporating a version into your offering.

Lexie was adopted into our family in the end of February and is now around 10 months old.  Her and Max are inseparable now which is great.

Look forward to your next update.  Saw you had a fun time with your company outing, which was much deserved for all I'm sure.

All the best,

Ian

golgi70's picture
golgi70

Looks great and I bet it tastes amazing.  Ricotta and corn should make for a great foundation of flavor.  

Cheers

josh

isand66's picture
isand66

Thanks Josh.  This one did come out as good as can be expected.  Eating a piece now with some cheese for breakfast.

Regards,
Ian