The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Kiss My Grits Durum Ricotta Bread 3.0

isand66's picture
isand66

Kiss My Grits Durum Ricotta Bread 3.0

This is one of my favorite breads. I used freshly ground Durum flour and bumped up the % along with a slightly higher % of fresh whole wheat.

I cooked the grits and added some butter and grated cheddar cheese just because that’s the way grits should be eaten!

 

I was very happy with how this one came out. I love the softness the ricotta cheese adds to the crumb and the flavor the grits impart. It’s an excellent bread to grill with some good olive oil and throw on a fresh garden tomato with some mozzarella and your good to go :).

 

 

 

Levain Directions

 

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 

 Main Dough Procedure

 

Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain,  ricotta, cooked grits and salt and mix on low for 4 minutes.  (Note: with the Ankarsrum I adjusted the speed from low to medium).  You should end up with a cohesive dough that is slightly tacky but very manageable.  (Note:  if you are not using fresh milled flours you may want to cut back on the water).  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 79 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

 

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

 

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

 

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

 

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

 

Lower the temperature to 455 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

 

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

 

 A few photos from the summer gardens.....

 

 

Comments

Benito's picture
Benito

Another delicious sounding and looking loaf Ian.  I have never baked or used ricotta in anything before, I never would have considered using it in bread.  It must really contribute a lovely tenderness to the crumb.  Your garden is looking lovely as always.

Happy Baking.

Benny

isand66's picture
isand66

You need to give it a try.  I’m sure you will like how it softens the crumb.  It was a good year for the gardens. Glad you like the bread.

Happy baking!

trailrunner's picture
trailrunner

not sure about the write up...says egg yolks?? How much cheddar ? I love cheesy grits. Will definitely have to try this one. I happen to have ricotta as well. Beautiful crumb as well. c

isand66's picture
isand66

Will have to update.  No egg yolks.  I added about 1/2 a cup of cheese but I made a lot of extra grits.  I hope you get a chance to try this one and let me know what you think.

Happy baking!

Ian

 

isand66's picture
isand66

I always use an older post as a starting point and had a senior moment and forgot to update the instructions 

MTloaf's picture
MTloaf

My wife loves your cone flowers and garden photos. The bread looks and sounds delicious it should be on the menu at a Waffle House with bacon and eggs. 
Don

isand66's picture
isand66

Cone flowers are one of our favorites and we probably have 25 or more varieties planted in our garden.  Appreciate your kind words about the bread and garden.

Happy baking Don!