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Made some green onion burger buns and some cinnamon buns

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For some reason, I’ve been badly craving the cheddar-overspilled pizza rolls sold in a Canadian supermarket. Of course, there is no way I could buy them now, being in HK. Because plain pizza rolls sound a tad boring, the plan was to make pizza-flavored lye pretzels with spinach dough.

This is a new recipe for me, the first time I made a whole grain pastry and first time baking a pie with plumcots.  The whole wheat pastry recipe is by Stella Parks, although as with her regular pie crust recipe I increase everything by 25% to ensure that I had plenty of pastry dough since my experience with her regular pastry was that there wasn’t quite enough.

The local dairy that I get my yogurt from is slowly expanding their products and the latest is a hard Herb Cheese. 

 It is actually fairly strong tasting and the thyme really comes through. I thought it would be perfect with some roasted garlic and sun dried tomatoes. So here goes:

Makes 3 loaves. 

Levain:

63 g starter

63 g water

110 g unbleached flour

15 g freshly milled Rye flour

I based my recipe on Maurizio’s Fifty-Fifty Whole Wheat Sourdough Bread.  I decided to lower the whole wheat just a bit.

For single loaf weight 750 grams 40% Red Fife

I opened up a bottle of Rose wine from a local Long Island winery that I really enjoyed, so figured why not use it in my next bake.  I usually use a stronger full bodied red wine which also tends to add more color to the dough, but the lighter flavored Rose was a nice change of pace.

Cherries are nice and sweet from the market now, so instead of using dried cherries I pitted some fresh ones for this bake and cut them up into pieces to add to the dough.  The sour cream really help make this bread nice and moist.

This is a khorasan oat sourdough, a lighter bread than I usually bake. I wanted a light, soft crumb while still including as much fresh milled whole grain as possible. In "Tartine 3" Robertson explains how he accomplishes this by way of various additions to his basic doughs using high extraction flours, porridges, soakers, sprouted grains.  So for this bread I mixed 300 g fresh milled high extraction khorasan flour with 700 g all purpose white flour, autolysed with 750 g water for 3 hours.

Last week I was trying to enjoy my trip to NY, and I met up with The Roadside Pie King for a couple of slices of pizza (imagine that!).  But then Abe sent a link to me from the ace bakers at The Weekend Bakery and encouraged me to give it a go.  Upon returning home the other evening, I decided to do just that yesterday and a bake this morning.

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Starter out of fridge almost a week

All KAF AP