I have not made pretzel rolls in a while and wanted to try a new version. I added some fresh milled purple corn flour, and rye flour along with some maple syrup to add a little sweetness. Beer certainly goes well with pretzels so adding it to the dough was a no-brainer.
I have not been posting too much as might get too repetitive for your folks and also have been visiting family in Germany...
So being back nurtured that starter and tried to bake with a different Shipton Mill Organic Semolina Durum flour as the Caputo Semola Rimicinata is not easy to get hold off where I live...and I looooove that flour....
It is very fine but the glutenins seem to be 'weaker' than the Caputo and I use less water...less of an autolyse and less of slap and folds to protect the gluten that I want to develop...
I’ve been making this bread every weekend since mid-April with the goal of entering it in the county fair, which has a sourdough division this year. The theme of the fair this year is “Over the Moon”, hence the stencil.
I made 3 batches of 2 loaves each so I’d have plenty to choose from, this one looked the nicest.
Hi,
I followed Hotbake's lovely recipe with my own process and I also increased some of the amounts to get a larger loaf (in the future I'll probably make the loaf even bigger)
http://www.thefreshloaf.com/node/60618/chai-and-double-chocolate-chip-sourdough
340g bread flour
30g whole wheat
20g rye
325g chai concentrate
60g honey
60g salt
80g starter
Method
Hi,
I took inspiration from this fig and anise levain, but then swapped out the mix-ins and followed
my own process:
http://www.thefreshloaf.com/node/30486/comfort-food-%E2%80%93-fig-anise-levain-meringues
Levain
50g starter
58g water
100g flour (50/50 whole wheat and bread)
Final dough
208g levain
787g bread flour
138g whole wheat flour
A better approach that seems less effort is a 4-hour long Autolyse of fresh ground wheat berries at 90% hydration, then add ~10% sourdough starter, a 4 hour bulk ferment including several stretch and folds with 2% salt added at the next to last stretch and fold, a 12-hour retard, then form the loaves, and a final rise in baskets of about 3 or 4 hours. Bake at 450F convection on a pizza stone.
I had quite a few people asking me for a redo so here it is. Minor changes were using only 50g of additional water, doubling the amount of bourbon, mixing the cinnamon with the raisins before adding to the dough and bulking for only 4 hours as the dough temp was quite a bit higher with this batch. Here is my prior recipe:
http://www.thefreshloaf.com/node/60439/saigon-cinnamon-raisin-sourdough
I needed to make some rolls for burgers and sandwiches and if you know me by now, adding cheese was a must :). The main flour was Kamut with some KAF bread flour thrown in for good measure. The eggs really added some nice moisture and flavor and the smoked Gouda cheese I used put them over the top. Of course if you don't like smoked cheese (like my wife who hates it), use a more mild cheese.
According to the the Larousse Book of Bread. A mixture of white bread and rye flour, liquid levain (100% hydration rye sourdough starter) and dry yeast. I was quite pleased with the looks and the bread has a very pleasant taste. The rye component is clearly present but not overwhelming and a fine crust.
