The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Awesome Foursome

yozzause's picture
yozzause

Awesome Foursome

Here is a foursome! no not Aussie rowers. The dough was 50% wholemeal and has kipfler potato chunks and fennel bulb slices and in time to be cooled enough for lunch @ 250g each, Roll on lunch time.

  This was a follow on from my previous dough using up the last of the cottage cheese and mixing it into the wholemeal flour first like butter into flour for pastry, it worked well breaking the cheese down and less stickiness in the dough. I can also now say it tasted divine!

 

 

Comments

G Pizza's picture
G Pizza

Those are some nice looking rolls, and interesting ingredients. Were these made with IDY? Was this a one day dough?

yozzause's picture
yozzause

Hi G Pizza at 250 g more a small loaf than rolls  and better for gifting to more friends, i used the last of compressed fresh yeast which one of our local supermarkets sells in very convenient small amounts for less than $1.00 i usually get 3 or 4 bakes out of the portion, i always look for the smallest pack as it is individually priced. In this last bake i was using up different ingredients like the remaining cottage cheese, and some kipfler spuds and the compressed yeast i actually put it all in so had a 4% ratio which moved things along quickly. The whole process from go to whoa was completed in around 4 hours. 

Kind regards Derek 

albacore's picture
albacore

And the recipe reminds me of one of Laurel's (Laurel's Kitchen Bread Book), where she uses cottage cheese in it; Featherpuff bread it's called.

Lance

 

yozzause's picture
yozzause

Yes Lance the recipe does emanate from Laurel's kitchen bread book except that i am using 50% w/m and the remaining cottage cheese from my first bake which followed her recipe more closely excepting using 50% w/m as well, i think i prefer the 2nd attempt more.

albacore's picture
albacore

Yes Derek, I remember impressive loft with her Featherpuff recipe, though I baked it in a tin; it's good to know that your variation works for boules too.

Also I'm pleased to see a few more yeasted bakes appearing on TFL; perhaps Dan's Approachable Loaf community bake has helped in this respect.

Some bakers seem to be very much SD only purists, but there's plenty of room for SD and CY (and yeast water) in the baking world. I don't think a baker can earn his/her stripes without being adept with all the raising agents.

Lance

yozzause's picture
yozzause

I agree Lance ability to use all  the agents available to us is a great advantage, i also think its good to be able to combine too.When i used to maintain a sour dough culture at the college i worked at there were a number of chefs that jumped at the opportunity   to incorporate the s/d culture that i was discarding after all it was fermented flour that had undergone some natural changes and was recognised as contributing flavour to their short time dough mixes for dinner rolls for their restaurant class.

regards Derek