The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Durum Whole Wheat Ricotta Bread

isand66's picture
isand66

Durum Whole Wheat Ricotta Bread

These were made as gifts for some of my office colleagues.  I ended up keeping one for tasting purposes :0.

I used hand milled durum and whole wheat both sifted and a little KAF bread flour.  The ricotta was added for some extra softness and that combined with the olive oil made for a nice smooth dough.  I added some smoked and black sesame seeds as a topping and on 2 of the breads topped it with some melted cheese.

The bread turned out great with a nice nutty flavor from the durum and a soft crumb.

Formula

Download the BreadStorm File Here

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.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, ricotta cheese and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 1 hour.  Next add the salt, starter (cut into about 7-8 pieces),  and olive oil and mix on low for 5 minutes.  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.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

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.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  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 1 minute lower the temperature to 450 degrees.  Bake for 25-35 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.

Comments

Lechem's picture
Lechem (not verified)

I'd love to receive one of those. Lucky colleagues. 

Lovely bake as always Ian. Mighty fine looking loaves.

isand66's picture
isand66

Well, if you lived a little closer, I would be happy to oblige!  Not sure how fresh it would be by the time it arrived across the pond :).

Thanks for your kind comment.

Regards and Happy Holidays.

Ian

Danni3ll3's picture
Danni3ll3

I agree with Lechem, you need to send each of us one of those loaves.... just for tasting purposes. ;-)

isand66's picture
isand66

You're a little closer, but still a bit far :).  Glad you like it and thanks as always for you kind words.  I think you're going to like the next bread I'm about to make...it has a few red ingredients.....

Happy Baking and Holidays.

Regards,
Ian

Danni3ll3's picture
Danni3ll3

Have you thought of feta with them? My daughter suggested it and I think I will try that someday. I just need to figure out a complimentary herb. 

isand66's picture
isand66

Cranberries are correct.  Have made a bread with feta that I really liked in the past and I think the cranberries would be a good combo.  I will leave you in suspense about the second red ingredient :).

alfanso's picture
alfanso

and are a little closer to my heart (and palate) with only ricotta added.  The "tasting purposes" comment brings to mind the final minute (or two) of Mukgling's entries where the last step is the tasing step watching as she tears apart the freshly baked bread to "sample" it, piece by piece by piece.

Another nice consistent and probably quite tasty bake, Ian.

alan

isand66's picture
isand66

I'm loving the new Mockmill 200 that my wife bought me a little while ago.  It works so quickly and the grind is excellent and it's not too noisy.  I'm still hating the sifting but hopefully I will invent an affordable home sifter or someone else will soon :).  This one is certainly up your alley with limited ingredients and the taste is excellent.

While I still mix in KAF with many of my bakes, I've been incorporating more and more fresh milled flour and the taste is worth it.

I'm sure you're tied up with family when you visit NY, but hopefully one of these times we can meet up just to say hello, or to bake together.

Have a great trip and holiday.

Regards,
Ian

trailrunner's picture
trailrunner

Always love your breads. I have been baking but not posting. Unpacking boxes and trying to get used to all new much smaller set up here in VA. I wonder about sifters.....I have my Mom's old sifter...you probably remember the kind ,a metal can shape with  the hand crank on the side. I am going to try it before I get the ones I see on Breadtopia. I bet it will do a good job and no fuss or muss. Will keep you posted. Keep posting and I will keep enjoying !  Happy Holidays. c

 

 

isand66's picture
isand66

Glad you like the bake.  I'm sure you will get used to your new setup soon enough.  Not sure if the type of sifter you are referring to is fine enough.  Let me know how it turns out.  I saw a tip for sifting yesterday on a Facebook group post where he put 2 quarters in the sifter to help the sifting go quicker.  Will give it a try later today.

Happy Holidays.

Regards,

Ian

Yippee's picture
Yippee

Wish I were still in NY so that I would have a better chance of tasting your breads------

Stopping by to say "hi" and wishing you and yours Happy Holidays!

Yippee

isand66's picture
isand66

Always appreciate your kind words.  Glad you like the bake and I woukd be happy to share my bread with you if only you were closer:).  We really should start a bread exchange so we could all taste some of these great breads everyone makes :).  Have a joyous holiday season to you and your family!

Ian

dabrownman's picture
dabrownman

bread ever would.  We have been really busy around here the past few days so I missed this one.  But it is killer bread for sure.  I love everything about all the various combinations especially the melted cheese on top version. I don't know that I have ever seen that before but now I know what to do with some Parm and how to do it thanks to you.  It is pretty often that we get an inspirational post from you but this one is e=is even better.  Can't wait to give it a go.

Lucy loves it and wishes she was there to keep the black ones warm.  It was a freezing 63 F here today but the sun was out and it rained and thundered Sunday night.  Hope all is well with you and yours and now it is time for dinner - grilled chicken cheese crisps with guacamole and salsa and a bit of crema. 

Happy baking Ian

isand66's picture
isand66

Glad you like this one.  It was very tasty and I'm sure you and Lucy would enjoy it.  Hope to you see your own spin on it soon.

Sorry Lucy is so cold....it's actually around 50 today, which is "warm" for this time of year.  A few days ago it was in the low 30s which is more normal, but I will take the balmy weather any day.

I just posted another bake that I think you will appreciate.

Happy Baking and have a great holiday season to you and your family.  Max and Lexi and the rest of the furry apprentices say hi to Lucy and tell her to stay under the warm blankets.