Healthy and tasty with a noticeable sour dough twang, these rolls hit all of the right notes.
I used some fresh milled whole wheat along with some 00 Caputo flour, First and Clear flour. The oats were added in with the flour along with some 2% Greek yogurt, and Maple Balsamic vinegar.
The end results were a nice moist, open crumb perfect for sandwiches or as a dinner roll.
I just milled some fresh Durum flour and decided to sift it this time instead of using it whole. Sifting made it closer to the KAF flour I used to use all the time for Durum breads.
To make this one interesting I added some fresh ricotta and mashed potatoes. The end result was a nice open soft crumb but for some reason this one ended up very sour. It does make great toast and grilled bread for sure.
My good bread baking friend DA and his furry apprentice Lucy have been baking up a storm lately. Mookie thought it was high time I get my act together and see if I can come close to packing in as many ingredients in a bread as they do. I am not sure if this one fits the bill, but it sure did come out chock full of flavor.
I used some sunflower seeds in the porridge mixture for some added crunch and flavor and the addition of the mushroom with sage olive oil really created a healthy and fall feeling bread.
As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago. I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.
I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.
This recipe is adapted from one of my favorite Jewish Rye breads. I recently finally had a chance to sprout some grains and mill them into sprouted flours.
I built a sprouted rye starter in two builds and used some First Clear and potato flour along with sprouted rye for the main dough.
Dried toasted onions were re-hydrated in the water and added to main dough for that extra kick and everyone knows onions go great with rye.
I made a bread not that long ago using pecan meal in the porridge which came out great so I wanted to try another version and bump up the flavor profile a bit. The addition of the smoked cheddar cheese I bought on my recent trip to Vermont really makes this an amazing bread.
I also used some freshly milled whole wheat and rye flour in the levain and in the main dough. I grated the cheese coarsely this time, but you can also cube it instead.
Give this one a try if you can and you won't be disappointed.
I decided to use some of my leftover mashed potatoes along with some of French Style flour from KAF I bought during my recent visit. I milled some fresh whole wheat flour and instead of using it as is I decided to try sifting out some of the hard bits and ended up with a medium extraction flour. I have a finer sieve which next time I will use as a second step to get a real high extraction flour.
Last week I went on a short vacation to Vermont and usual we visited King Arthur Flour and several cheese shops. We also visited Sugar Bush Farms where they tap their own trees for 4 different grades of maple syrup as well as numerous varieties of cheddar cheese. We of course loaded up with a ton of different cheeses and assorted grades of fresh maple syrup.
My Father-in-law is staying with us for a couple of weeks so my Wife made him some Sunday Gravy with meatballs, sausage, and pork and beef braciole. So of course I needed to make a good dipping sauce bread to go with it.
I decided to make a version of a bread I modified from Peter Reinhart's Italian Bread from "The Bread Bakers Apprentice". He uses a Biga in his formula but I used a AP levain at 66% in mine. The starter is a pretty high percentage of the overall formal at 44% but in the end it all worked out great.
I was in the mood for a nice pastrami on rye with melted cheese and a good sour pickle. I was going to just make my Jewish deli rye formula, but I remembered I had not made a rye porridge bread bread yet, so why not combine the two and hope for the best!
I have to say the taste on this one is fantastic and it's one of those breads you can eat with nothing on it. The high hydration and porridge component made this breads crumb super moist. I love the onion bits dispersed with the rolled oats, rye chops and cracked wheat.
