What's not to love ? I had to clean out the freezer since we are going away for a year. I found 2 boxes of roasted pumpkin that I had put up last Fall. Enter this bread. What an amazing dough to work with. The key is to drain the heck out of the pumpkin. The rest of the procedure was like working with silk. The rapidity of the rise is accounted for by the AYW. More and more it is giving me results that are really impressive as far as texture and rise time.
240 gm levain ( 100% hydration mixed rye/white)
600g water and AYW - 300g each
700g bread flour
150g Red Fife
300g well-drained roasted pumpkin puree
roasted pepitas as desired
mix all but salt and set aside 1 hr. do stretch and folds q 30 min. x 3 . Fold in pepitas on last S/F. Let dough rest in warm place 45min-1 hr. Will be very puffy and light and easy to work with. Shape in 3 -boules. Place in floured banneton. Set in warm place and let rise 45 min. Retard till next day. Bake in 500 degree pre-heated iron pots 15 min lid on and reduce heat to 460 and bake 20 min.
We love Ian's take on this bread. So much so that I had to make it again this week as we were out and I had roasted a turkey breast and we needed something yummy for sandwiches. This bread is a delight to work with. I changed a couple things . My starter is always 100% hydration so I use less water in the final dough. I also " autolyse" using the levain with the flours and water since my levain is s major source of the water in the dough and without it there isn't any way to autolyse the flours. I subbed in 200g of AYW for part of the water. Makes a wonderful crumb and long lasting freshness. I shaped and let rise for 45 min. in a warm place. Great rise so bagged and placed in fridge approx. 16 hrs. Baked in preheated cast iron pots at 500 degrees covered for 15 min and 460 degrees for another 20 min. Fabulous caramelized crust. Open crumb...simply a perfect bread.
then you make your crust and top it and bake and eat...pretty simple...when you have all the right "stuff". I am so lucky that I have my Mom and Grandmom's iron skillets...nothing cooks like old iron. This one is 12" across the top and 3" deep. It is paper thin in the middle...Momma called it her chicken fryer. Her Mom used to put bread to soak on a back burner with warm milk and butter and sugar. This was during the depression . That was supper when Momma got home from working at the telephone company as an operator in Toledo OH.
Ian's post on Durum Rye SD got me going and I had a great time with my version. I used whey for all of the liquid. We make yogurt and had a batch not set up so I had a qt of whey frozen. My starter is a rye so went with that. I followed all the other particulars except timing. I always retard shaped loaves and let them rise for 1 -2 hrs before I place them in the fridge and then bake directly from the fridge in 500 degree pots. Worked like a charm. These loaves are SO fragrant and the crumb is delightfully tender. Definitely a loaf I will bake again and use just water as I likely won't have a whey to do it this whey again :) Thank you Ian.
I have been making this "recipe" since the mid 70's. I say recipe as that is what it was when I first saw it in Better Homes and Gardens Magazine. I have changed very little in all these many decades..why mess with perfection ! But the last few times I have made it, which is less often than in years past since we love our sourdoughs and I don't care for SD Challah, I have used some of my yeast water to lengthen the shelf life of the Challah. I have posted this revolutionary step here before. It is amazing what it does to the crumb and texture and fragrance. If you are familiar with Challah then you know that along with making it you either have a selection of recipes for using it after it is stale, which is at most 48 hrs , or you eat it all immediately :)
I added several large strips of fresh Minneola orange peel to my apple yeast water yesterday as I refreshed it. Wow....the fragrance was amazing. Today I decided to make my old standby Challah and added 1c of the newly refreshed and fragrant orange/apple yeast water in place of plain water. Oh my....the house smells of brioche/pogne de Romans ( which I make at holiday time). The taste is so rich without all the butter needed to make those other breads. If you would like the recipe...let me know. c
( not sure why the other pic keeps posting. I have tried 5 times to get it to post correctly. I am so tired of the inability to easily post pics as I used to be able to do. Will stop posting pics after today due to frustration )
I started to make this from Bread but then looked at my notes and saw an old post from another TFLer who cited Shiao Ping's version. Since her adaptation fits with my usual procedures I decided to carry on with her ideas. Everyone comments on how wet this formula is. I always have my levain at approx 80-100% hydration. Again I carried on. I used equal parts Red Fife and Kamut and finished with organic bread flour. I doubled the formula to get 4 1 kg miche...mini miche :) I followed her folding schedule and the dough became very easy to handle and the gluten development was amazing.It is definitely a wet formula and my high hydration levain increased it. I shaped and placed in floured cloth-lined baskets and retarded immediately for 12 hours. I baked cold from the fridge in iron pots as my usual routine. 500 degrees for 15 min. with lids on and 25 min. at 460 with lids off. This is a great bread ! Hamelman says it develops more and more flavor as the days go by. I look forward to that. I got an open tender crumb with a bit of sour right off the bat. Crust is very crisp initially and beautifully caramelized .
What a great bread. I am a big fan of fruit and nut breads. I made a couple changes and am pleased with the result. I doubled the formula so have two huge boules. I added 2 scant tsp. diastatic malt powder to the mix. I used 250 g diced Turkish figs and local pecans. I subbed in 200 g of my very active AYW for part of the liquid. I have a white starter at present that was converted the day before from rye so used that. This is a great dough to work with. I got massive oven spring. Baked in preheated 500 degree cast iron pots 15 min with lids on and 25 min at 460 with lids off.Internal temp 209. Love the bold crust. Will post pic of crumb later when it cools. Posted the crumb...wonderfully tender !
Thanks to David for posting his take on this loaf. An amazing bread indeed. I happen to have a lot of durum flour so I did incorporate some into the formula David posted. I actually used it in 2 ways. My starter is fed only with durum and I added durum flour for 1/2 of the WW that David used. I also only had 9" pans. I was concerned as the bread volume didn't rise above the pans during the 4 hour rise...but whoa did it ever rise in the oven. I baked at 400 for 38 min to 205. I will post a crumb pic later when it has cooled a bit...couldn't resist posting now as this bread is SO fragrant and handles beautifully. Do give it a go. c
I was moved to post this after seeing dab's lovely nut apricot bread. This is a riff on isand66's date nut SD that he posted in the past. Here is quick review of how to put it together. I find I simplify more and more and the bread is just as good . Here goes !
528g 100% hydration starter
autolyse for 1 hr:
100g spelt flour
250g durum flour
250g AP flour
422g whey ( or use milk if you have no whey)
after autolyse add all levain from above, 35 g soft butter, 35g sorghum syrup.I added ground cinnamon/cardamom/cloves to taste, zest of one orange, 16g salt. Mix in KA mixer on low with dough hook 2 min . and #2 for 2 min. May need to sprinkle tiny amounts of AP flour...dough should barely clean bowl. Remove from bowl to oiled or lightly floured counter and do 2 s and f's to incorporate 228g chopped dates ( do not soak ) and 100g chopped nuts ( I used pecans) . Rest and repeat 2 more s and f's at 15 min. intervals. Let rest in oiled container for 2 hrs. Retard 24hrs in fridge. Remove next day and shape cold in 3 boules, place in floured banneton and let rise till double..will take a 2-3 hours. Preheat cast iron pots to 500 degrees for 30 min. Place boule in pot, mist lightly with water close pot and place in oven, reduce temp to 460 and bake covered 15 min. Remove lid and bake 15 min to 210 or so degrees. Dough is supple and lovely to work with . Tastes like a wonderful pastry ! If you can wait to cool it will slice nicely...we couldn't wait on the first loaf and ate 1/2 as soon as it came out of the oven :) Makes incredible toast.