Monday, March 16, 2020

Potato, Thyme and Goat Cheese Pavé #BBB


The nice thing about making your own bread, (other than it being fresh and delicious and having simple ingredients), is that at its most basic all you need (knead, ha!) is flour, salt, yeast and water to make it.  This is a little more elaborate than the basic base ingredients, but a nice, soft dough to work with.  I had just barely enough sprigs of good, usable thyme in the garden to fulfill my requirements, though it wouldn't hurt to have added more!  Hubby turned some of the squares I cut into "dinner rolls" and loved them.  The bread has a beautifully soft and spongy texture.  I riced my potatoes to make sure they were very uniform and not chunky.   And though it is best served fresh and warm, it does reheat nicely.  I made a half batch, just the right size for our family for dinner.


We would love for you to try out this simple, dinner friendly recipe and join in as a buddy baker this month!  You don't have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to me at eleyana (AT) aol (DOT) com by the 31st of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.

Potato, Thyme and Goat Cheese Pavé
world breads from pain de campagne to paratha
makes 1 large loaf or two smaller loaves


500g (4½ cups) strong white flour
50g (¼ cup) unsalted butter, chilled, cut into small cubes
250 ml (1 cup + 2 tbsp) warm milk or water
20g fresh yeast or 7g instant (¼oz active dry) yeast
1 tsp sugar
100g (1 cup) plain mashed or riced potato, warm (no added cream or butter)
1 tsp fine salt
1 egg, beaten
150g (2/3 cup) mature goat's cheese, grated (don't worry if you can't find hard goat cheese, it's not all that common around here, though I did find manage to find a hard goat gouda.  Sub sheep or cow if desired or leave out.)
1 tbsp fresh thyme leaves (feel free to increase!)

Place the flour and instant yeast if using, in a large bowl or stand mixer and rub in the butter until it resembles coarse breadcrumbs. If using fresh yeast, mix half the milk or water in a small bowl with the yeast and sugar, and leave to stand for 10 minutes until frothy.

Add the yeast mixture and the remaining milk or water. Next add the warm mashed or riced potato, salt, egg and grated cheese and knead on low with a dough hook until a soft dough forms.

Turn mixer up to medium and knead for 5-8 minutes or until smooth and elastic.  Cover and leave in a warm place for 1 hour or until doubled in size.

Turn out the dough and press out to deflate. Add the fresh thyme and mix until well distributed. Shape dough into a large rectangular loaf or two smaller loaves of about an inch or so in height, (2½-4 cm), (recipe may be halved) and place on a parchment lined baking sheet. Cover with a damp cloth and return to a warm place to rise again for 40-45 minutes or until doubled in size.

Preheat oven to 200ºC (400ºF).   Using a sharp knife, score deeply in a criss-cross fashion on the top of the bread.  Brush the loaf lightly all over with some egg wash or spray with water and dust with flour for a crustier loaf.  Bake on a center shelf for 25-30 minutes until golden.  Bread should be done when evenly golden brown and around 185-190ºF internal temperature. Cut into squares to serve.  (Or slices for dipping in soup.)


The rest of the Bread Baking Babes


We are a soup and stew family and this is a great soup and stew dipping bread!

Tuesday, March 10, 2020

Olive Oil Crackers #BreadBakers


It's Bread Bakers time and this month we're going crackers!  (Which is actually a good thing considering the panic buying up of dry goods in our town lately.)  Thank you to Sneha of Sneha's Recipe for hosting this month!  I just love this simple and easy cracker recipe.  I have made them a number of times, having first seen the recipe in a Food Network magazine years ago.  They are just so amazingly crispy and flavorful, and so quick to make using a food processor.  I haven't tried any other way but I assume they would come together with a mixer or even by hand, albeit more slowly.  I tried adding a pinch of ammonium carbonate in a little water this time to see if it added a lighter crunch.  There was not really a discernible difference so next time I will try a bit more, somewhere around an 1/8-¼ tsp.  (Our favorite store bought specialty crackers have that ingredient and it is something I keep on hand for special recipes.)  When I told hubby after his approved samples that he could pick out the irregular shapes until I took my pictures, he deferred getting into them until I was done because he would simply be taking them by the handful!


Olive Oil Crackers
recipe from Rachel Ray

2 cups flour
1 tsp sugar
¾ tsp fine salt
3 tbsp olive oil, plus more for brushing
8-9 tbsp water (this time, for me the dough was good with 8 tbsp or ½ cup)
Flaky sea salt

In a food processor, blend together the flour, sugar and fine salt. Add the olive oil and 8-9 tbsp water; pulse until a dough forms. Divide dough in half. On a floured surface, roll out each half very thinly.  (I aimed for less than 1/16" using rolling pin bands.)  Keep the other half covered while working.  Cut rolled dough into 1-by-3-inch strips and place on parchment-lined baking sheets.  Brush crackers with oil and sprinkle with sea salt and pepper.  Bake at 425ºF until browned at the edges, about 12-13 minutes.  Allow to cool. Store crackers in an airtight container at room temperature.




Be sure to catch a glimpse of our other cracker creations this month:





  • Baked Nachos from Anybody Can Bake
  • Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
  • Homemade Senbei Rice Crackers from Food Lust People Love
  • Lavash from Sneha's Recipe
  • Olive Oil Crackers from A Messy Kitchen
  • Rosemary Crackers from Passion Kneaded
  • Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
  • Sprouted Wheat Crackers with Sea Salt from Karen's Kitchen Stories
  • Wholegrain Sesame and Flaxseed Crackers from Ambrosia
  • Wholemeal and Oats Carrot Crackers from Cook with Renu


  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated each month on this home page.
    We take turns hosting each month and choosing the theme/ingredient.


     BreadBakers

    Tuesday, March 3, 2020

    Sourdough versatility


    Last week I ended up needing to make a few loaves of bread last minute, and my sourdough wasn't recently fed up.  My go to recipe in that situation is my Un-Fed Sourdough Starter French bread.  For one of the loaves, that was the perfect recipe, but for the other two, I wanted something a little more sandwich friendly.  Well, I should say with a little more refined and enriched crumb, since the original recipe would make fine sandwiches!  My starter perks up so fast that these loaves might have worked just fine without spiking with yeast, but in the interest of time and for assurance of success since they were to be shared, I went with a modified un-fed recipe.  It turned out beautifully.  And so easy to do as well.  I simply added two enrichments: some milk powder, whole goat milk powder in my case, and some butter.  Oil would do just as well.

    I made a double batch, but for each batch I added (approximately):

    1 tbsp butter (~14g)
    ½ scoop of milk powder (~15g) (~1½ tbsp)

    These were eyeball measurements, it really isn't super important to be exact.  Just add them in with everything else.  I also used brown sugar for extra flavor, a spoonful of honey would have worked as well.  These were all baked as the part whole grain version, using about 100g fresh ground flour and 200g all purpose, using an 8x4" loaf pan with the dough allowed to rise until about 1" over the edge and slashed straight down the middle lengthwise.  I just love the ease and versatility of this recipe, giving me three beautiful loaves, including some gorgeous ears on my plain unfed sourdough!  Oh, and on that note: when using a curved lame to do the slashing, make sure to use it with the curve facing up!  That helps give a shallow angle on the slashing, which contributes to the lifting up of that "ear" on the loaf.


    Bread just want to be bread!  Don't be afraid to experiment with recipes you love, to give you new options and variations!

    Sunday, February 16, 2020

    Le Pain Tordu #BBB


    Happy 12th Anniversary to the Bread Baking Babes!  This month, the Babes have baked up a crusty, twisted loaf.  A very versatile and tasty country bread!  It is somewhat of a pseudo-sourdough as there is a small amount of yeast added.  What results is a loaf with a springy and chewy texture.  Brilliant for serving with soups or stews, toasting, snacking, etc.  A little history of the loaf from our host and the book French Regional Bread: "Le Tordu Du Gers et De Gascogne is a twisted bread, likely from the old provinces of Gascony and Guyenne, now in the Lot-et-Garonne. It owes its name to the fact that it is twisted into a corkscrew shape.  The tordu is described as having two, three or four grignes (little lips of raised crust) according to the number of twists it's given before being set to rise.
    "The five-pound pain tordu was what people on farms used to eat after the war; there were a lot of large families and people ate a lot of bread, In the morning we used to cut it into small pieces and dip it in the vegetable soup.
    At 10 o'clock we would eat it as a snack in the fields; and we would eat it with our midday meal and again in the evening.
    At tea time, my friends and I used to love it rubbed with garlic, sprinkled with salt and dipped in groundnut oil, since in our region olive oil didn't exist."

    Stubby tordu, crackling crust
    I made one shorter batard, proofed in a lined banneton, and one longer one in a makeshift couche.  And while I was able to get more twists in the longer one, I could not cover it with a roasting lid for steam as is my preferred method for crispy, crusty loaves.  So I would stick to the stubby twist for my crust preference.  You can see below that though I still added steam to the oven with the longer loaf, the crust is more dull and has less developed color and texture than the shorter, roasting pan loaf.  While the original recipe was made for bakeries and had large quantities and long proofing times, I found that the loaf was ready to bake in around five hours with just little amounts of attention paid to it over that time.  The shaping actually caused me the most consternation, trying to get the twists to actually twist as I wanted them to twist.  I found this short video to be helpful in the shaping.  And speaking of the shaping, this technique is very similar to the fendu loaf, save for the twisting.  Very literal names, fendu meaning split and tordu meaning twisted.

    Longer tordu, less crackly crust
    I will definitely make this again, the loaf is a pleasure to eat and quite versatile in use.  (And both loaves sang to me when I took them out of the oven despite the different steam methods. ♥)  We had options for a pure white loaf and one that had a bit of rye in it.  I love rye, so I chose that option.  It's just a small amount and it still looks like a white loaf, but with fantastic flavor from that addition of rye and kamut that I used.  I just got new rye and it was interesting how much more plump this batch of rye berries looked than the batch I just used up.  I wonder whether it was due to variety or age or moisture content, home milling is so interesting!

    We would love for you to join in as a buddy baker this month and enjoy this delicious bread!  You don't have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to Feeding My Enthusiasms by the 29th of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.

    Le Pain Tordu
    makes 2 loaves

    498g white flour 
    34g whole rye flour (I used freshly ground)
    34g whole wheat flour (I used freshly ground sprouted kamut)
    355g water
    139g ripe 100% hydration sourdough starter
    12g salt
    2.3g instant yeast

    For the dough:

    Using a stand mixer fitted with a dough hook, mix the flours, water, and starter on med-low speed until just combined, about two minutes.  Cover and let the dough rest for 20 minutes.

    Mix in the salt and yeast on low or medium speed for about 4 minutes to achieve a moderate level of gluten development. Cover and let proof at room temperature for 1½-2½ hours, folding every 30 minutes for the first 90 minutes.
    Turn the dough out onto a lightly floured surface. Divide in two equal pieces and loosely shape them into balls. Sprinkle lightly with flour, cover loosely with plastic, and let rest for 15 minutes.


    To shape the loaves:

    Once the dough has rested, take one ball and fold it over to make an oblong shape.  Flour lightly, and with a narrow wooden rolling pin press down and roll in the middle lengthwise so that there are two long lengths separated by a thin sheet of dough. Turn it over, flour again, and press and roll to separate the two lengths well.  Now turn the dough on the diagonal, passing one roll over the other to make the corkscrew shape.  The length of the dough will control the number of twists that will fit along the tordu.  Place in a floured couche or linen-lined banneton.  Repeat with the remaining piece of dough.  Cover and proof at room temperature for about 1½ hours.

    To bake:

    Preheat the oven to 475ºF and place a baking stone on the rack.  You will also need steam during the initial bake, so prepare for this now.  You can either use an oven safe bowl of hot water to add steam, or spray the inside of a roasting pan with water and place it over the loaf for the time needed.  Turn the proofed loaves onto a parchment lined peel or baking sheet.

    Once the loaves are in the oven, turn the heat down to 450ºF.  Bake for 10 minutes with steam and another 20 minutes without steam.  The crust should be a deep golden brown. 

    Cool on a wire rack. Wait until completely cool to cut and eat.



    The rest of the Bread Baking Babes



    Tuesday, February 11, 2020

    Danish Rye Bread (Rugbrød) #BreadBakers


    The BreadBakers challenge for this month takes us to those scenic fjords and vistas.  We were to bake Scandinavian bread, specifically something from any of the three traditional Scandinavian countries of Norway, Sweden, or Denmark.  Thank you to Felice of All That's Left Are The Crumbs for hosting!  I resisted the urge to go with my normal sweet fare and chose a highly seeded rye bread, Rugbrød that I had pinned a while ago.  I'm the only super seedy bread and rye lover in the house so this might not be seen again, but it was interesting to try!  I did some substitutions and some adjustments because I initially was going to use the weights in the original recipe, but realized they were WAY off and switched to volumetric and then weighed what I got.  I ground the rye fresh, and cracked it as well with my ♥#Mockmill.  In my opinion the amount of flax was too much.  I love a good flax sourdough, but I think the amount used made the crumb a bit gummy.  I would cut it in half.  Dry hard cider subbed for beer because I had it, and I used fresh kefir for the buttermilk.  Whoa, sour!  Definitely only go for 24 hours with homemade kefir in the mix!  Also ended up adding more flour because my dough was much soupier than what was pictured in the original post.  Oh yes, and I parboiled my whole rye to make sure it would be tender because I hadn't originally intended to let it go for 48 hours, which I did.  That's okay, bread is surprisingly flexible.


    Danish Rye Bread
    Adapted from A Daring Gourmet

    2 cups (480g) lukewarm water
    2 tsp (7g) active dry yeast
    2 tbsp (25g) sugar
    2 cups (206g) whole grain rye flour
    2 cups (240g) all-purpose flour (Originally 150g and I ended up adding 90g more)
    1¾ cup (210g) cracked rye berries
    ½ cup (80g) whole rye berries
    1¼ cup (180g) whole flaxseeds (Recommend reducing to 90g)
    1 1/3 cup (180g) sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds (weights will be different for other seeds)
    3 tsp (9g) salt
    1 cup dark beer (can be replaced with water or buttermilk, I used 236g hard cider)
    1 cup buttermilk or kefir
    Traditional rolled oats for topping

    Combine the yeast and sugar with the lukewarm water.  Mixture should be frothy after 10 minutes, if not, the yeast is expired.
    Mix all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk, and stir to combine.
    Fit the stand mixer with a dough hook and knead on the medium low speed for 10 minutes. The dough will be very sticky, slack and incapable of being shaped at this time.  (At this stage, my dough was still soup and so I added the extra flour.)
    Scrape the dough into a very large non-metallic bowl with plenty of head space for the dough to bubble up). Cover loosely with plastic wrap and let rest at a warm room temperature for 24-48 hours, depending on how sour you want the bread to be.  Allow at least 24 hours to ensure enough of the liquid is absorbed. If letting it ferment for only 24 hours it is recommended to first soak the whole rye berries overnight before using them (drain thoroughly).
    Line two 8x4-inch bread pans with parchment paper.  (The original post made one 9x5 loaf.  There is no way this amount of dough would have fit that for me, hence the two smaller loaves.) Preheat the oven to 350º F.
    Divide the dough evenly between the lined bread pans, pressing down as needed.  Brush the tops with water and sprinkle over evenly with the rolled oats.
    Bake on the middle rack for 100-120 minutes or until the center is done. For best and most accurate results use an instant read thermometer and aim for an internal temperature of at least 205º F.
    Let the loaf cool for 5 minutes before removing it from the pan.  Cool completely before slicing. Keep stored in an airtight container.  Store unused portions in freezer to prolong shelf life.



    Be sure to check out our other scrumptious Scandinavian goods this month:
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated each month on this home page.
    We take turns hosting each month and choosing the theme/ingredient.

     BreadBakers

    Thursday, January 16, 2020

    Arkatena Bread with the BBB


    We tried a very interesting bread this month!  It involved making a scratch starter using chickpea flour, a.k.a. gram flour, chana dal flour, or besan.  I did the three day process and did end up with a starter that perked and puffed up and started to smell like a starter.  It was pretty cool.  But somewhere along the line, that starter decided to peter out and I ended up with a brick.  Actually the first time I ended up with pink starter, likely because I tried adding in some ginger like the traditional regional method uses.  Pink is not a good color in a ferment.  Threw that one out, the second one perked very nicely until I made the final dough and then either died or started eating protein.  So I went with a slightly modified method that uses just a small amount of established sourdough starter to inoculate the starter with the proper cultures to raise a loaf of bread.


    It worked very well and turned out a tasty loaf, so that is the method I will share first.  An added benefit is the reduced time needed for the starter.  Since there is an established starter involved, the process is reduced from three days to merely one.  I will also recommend, for my own reminder as well, to use rice flour when flouring a banneton/brotform.  It so nicely alleviates any dough sticking problems and I should never just cross my fingers and use regular flour again.  Nothing worse than deflating a beautifully risen loaf while trying to tease it out of a sticking banneton.  My loaf would certainly have been taller, had it not been tediously scraped, however gently, out of mine.  No matter though, it still tasted fine and had a very nice crumb.  It made fantastic poached eggs on toast, something I grew up with.  Almost like an English muffin bread texture.  I really liked it toasted.  This would also be great bread for any soup, stew, chili, curry, etc., that would appreciate a dipping bread accompaniment.


    All my whole wheat flour was freshly ground, (#Mockmill), as well as my chickpea flour, though I actually ended up using toor dal instead of chana dal, because I had it on hand.  They are similar enough species that I believe it makes no difference.


    We would love for you to be adventurous with us and join in as a buddy baker this month!  You don't have to have a blog to participate, a picture will do. Just send a picture or your post of your finished loaf to blog from OUR kitchen by the 29th of this month. Be sure to put BBBuddy in the subject line. You will receive a Bread Baking Buddy graphic to keep or add to your post, and be included in our Buddy round up at the end of the month. New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.


    Arkatena Bread
    based on Andrew Whitley's recipe for Arkatena Bread in "Bread Matters" 
    method taken from Hanseata on the Fresh Loaf
    makes one loaf

    FIRST STEP LEAVEN (45 g)
    5 g whole wheat or rye starter (I used 15 g, a small spoonful)
    15 g water
    15 g garbanzo (chickpea) flour (freshly ground)

    SECOND STEP LEAVEN (91 g)
    45 g all first step leaven
    19 g water
    23 g whole wheat flour (freshly ground sprouted white wheat)
    4 g garbanzo (chickpea) flour (freshly ground)

    PRODUCTION LEAVEN (300 g)
    91 g all second step leaven
    68 g water
    28 g whole wheat flour (freshly ground sprouted white wheat and sprouted kamut)
    28 g garbanzo (chickpea) flour (freshly ground)
    85 g all-purpose flour

    FINAL DOUGH
    100 g whole wheat flour (freshly ground sprouted kamut)
    300 g all-purpose flour
    10 g salt
    300 g water
    1 - 2 g fennel seeds  (I muddled mine a little with a mortar and pestle)
    300 g production leaven (all)

    DAY 1:

    Prepare 3-step starter. Let the first step leaven sit for ~6 hours, the second one for ~4 - 6 hours, and production leaven for ~4 - 6 hours, or overnight.  My times were closer to 4 hours, 4 hours, and overnight.  This yields a very stiff starter.

    DAY 2:

    Mix a dough with all ingredients except fennel and production leaven, 8 - 10 minutes. Dough should be soft and elastic.  Add stiff starter and fennel, and work a few minutes more until smooth, but still somewhat sticky.

    Transfer dough to a moistened work surface, cover with an upturned bowl (sprayed with water). Let rest for 1 hour.  I let mine rest in the workbowl of my mixer.

    Stretch & fold, using a scraper in each hand.  I did a number of folds on a floured board, until I had a nice gluten cloak developed.  Dip dough ball gently in a bowl with whole wheat flour, so that it's completely covered.  Place in floured proofing basket, seam side up.  Again, I recommend flouring the proofing basket with rice flour to prevent sticking.  Let proof for 3 - 5 hours (poke test, mine took less than 3 hours).

    Preheat oven to 425ºF/220ºC, including steam pan. Invert basket onto parchment lined baking sheet. Score 2 - 3 times.

    Bake for 10 minutes, reduce heat to 400ºF/200ºC, and continue baking for 10 minutes.  Remove steam, rotate, and bake for another 20 - 25 minutes. I used the inverted roaster method for mine, spraying the inside with water and placing over the loaf to steam it for the first 15 minutes, then removing for the remainder of the bake.





    Chickpea Starter (3 day process method)

    Day 1
    17g chickpea flour (aka gram flour, garbanzo flour, besan)
    23g water

    Day 2
    all the starter from Day 1 (total of 40g)
    17g chickpea flour
    23g water

    Day 3
    all the starter from Days 1&2 (total of 80g)
    46g 100% wholewheat flour
    35g water

    Leavener

    50g wholewheat flour
    50g chickpea flour
    145g unbleached all-purpose flour and 5g vital wheat gluten (or 150g bread flour)
    all the bubbling arkatena starter from above (161 grams)
    120g water

    Actual Dough

    100g whole wheat flour
    290g unbleached all-purpose flour and 10g vital wheat gluten (or 300g bread flour)
    10g wheat germ (omit if you mill your own flour)
    300g water, divided (keep back 25g for adding the salt)
    all the leavener (531 grams)
    10g sea salt
    2g fennel seeds

    Topping

    water
    sesame seeds

    chickpea starter: 
    In the late afternoon, three days before you will be baking the bread: Put 17g chickpea flour and 23g water into a medium-sized bowl. Mix together with a wooden spoon. Cover and leave in the oven with only the light turned on.

    In the late afternoon, two days before you will be baking the bread: Use a wooden spoon to stir 17g chickpea flour and 23g water into the mixture in the bowl. Re-cover the bowl and leave in the oven with only the light turned on.

    In the late afternoon, one day before you will be baking the bread: Use a wooden spoon to stir 46g wholewheat flour and 35g water into the mixture in the bowl. Re-cover the bowl and leave in the oven with only the light turned on.
     
    leavener:
    In the late evening of the day before you will be baking the bread, put all the leavener ingredients into a medium-sized bowl and stir with a wooden spoon to create a firm dough.  Cover and leave overnight at room temperature. The leavener is ready when it has "expanded appreciably but not collapsed on itself".

    A progression of my three day starter, each time rising well.
    Upper left, just chickpea flour and water, puffed and starting
    to fall.  Upper right, after adding day 3 whole wheat.  Bottom
    Left, the production leaven, and bottom right after rising overnight.


     actual dough:
    In the morning of the day you will be baking the bread: Put flours, wheat germ, the leavener, and all but 25 grams of water into a large mixing bowl. Stir with a dough whisk or wooden spoon. Cover and set aside for 30 to 40 minutes.

    In a small bowl, whisk the salt into the final 25 grams water. Pour the salt mixture over the dough.

    Kneading: Gradually mix the salt and water into the dough until it comes back together. Cover and leave to rest for about 30 minutes.

    Stretching and folding the dough: Turn the bowl as you fold and re-fold the dough into the center. Cover and leave on the counter (or if the kitchen is quite cool, into the oven with only the light turned on). Repeat the folding step about 3 times in all at 30 minute intervals. The dough will feel significantly smoother after each turn. After the final folding, the dough is ready to pre-shape.

    Pre-shaping: Scatter a light dusting of all-purpose flour on the board and gently place the dough onto the board. Fold the dough over in half, gently patting off any extra flour that might be there. Continue folding in half until the dough is shaped in a ball. Cover with a clean tea towel and let rest for about 30 minutes.

    Shaping and adding the topping: Without breaking the skin of the dough, use the dough scraper under the edges of the sides to tighten the dough ball further. Run hands under cold water. Poke a hole the center of the ball to form a ring, then gently rub the top of the ring to wet it thoroughly. Cover the top with a single layer of sesame seeds. Lightly spray again before putting the shaped loaf onto a piece of parchment paper (or into a rice-floured brotform). Cover again and let sit for an hour or so to allow the loaf to almost double.  This is when my loaf decided to just flop.  It got significantly more loose and only wanted to spread.  There was no puff at all and I suspect the wrong type of cultures might have been present.  Those that eat protein rather than leaven.

    Baking: To know when it's time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread with the tea towel and leave it in the oven with only the light turned on. If the dough gradually returns back after being pressed, leave the tray on the counter. Put cast-iron combo cooker and/or baking stone on the middle shelf of the oven and preheat to 400F. When the oven is preheated about fifteen minutes later:
    Combo Cooker: Use the parchment paper to lift the shaped loaf into the frying pan part of the combo cooker. Immediately put the hot deep-sided pan of the combo cooker on top as a lid. Put the bread in the oven and immediately turn the oven down to 375F. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom.
    Freeform on Baking Stone: Transfer the shaped loaf (including the parchment paper) onto the hot stone. Place an overturned stainless steel mixing bowl to cover the bread. Immediately turn the oven down to 375F. Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom.

    My poor 3-day loaf.  It had good color, but was a dense brick.
    Super heavy and difficult to even slice.  Boohoo!
    Cooling: When the bread has finished baking, remove it from the oven and allow it to cool on a footed rack before slicing and eating. The bread is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

    The rest of the Bread Baking Babes


    Approximate nutrition for one piece:
    (This will be generally one whole piece for the ends, or half of one long middle slice.  About 38-46g)


    Tuesday, January 14, 2020

    Seeded Sprouted Wheat Loaf #BreadBakers



    Our BreadBakers challenge this month was to bake something using sprouted flour.  (Thank you Sue of Palatable Pastime, for hosting!)  I already use sprouted flour, freshly ground, quite often, so this was nice for me.  (For those interested, I order my whole sprouted grains from To Your Health Sprouted Flour Co. which has grains available both whole and ground into flour.  Not an affiliate link, I just use and love their products.)  I did make some sprouted flour scones, with 100% sprouted white wheat, but that recipe still needs tweaking for my taste.  So we went with a nice, seedy sandwich loaf that is a good 60% sprouted flour.  The recipe had just popped up recently in my email from Red Star yeast, very good timing!  I originally thought I might do another loaf but loved the sound of this and had everything except the poppy seeds.  I can always add them next time or just go with flax alone, everyone loves flax seed bread in my family, pepitas are a toss up.  This was an easy loaf with a soft and slightly delicate crumb, but still firm enough to stand up to a schmear of fresh butter, and brilliant when toasted.  It will make fabulous sandwiches.


    Seeded Sprouted Wheat Loaf
    makes one sandwich loaf
    from Red Star Yeast

    2 cups (240g) sprouted wheat flour (I used 120g fresh ground sprouted kamut and 120g fresh ground sprouted white wheat)
    1¼ cups (159g) bread flour, divided (I used all purpose flour)
    1 (0.25-ounce) package (7 g) Platinum Yeast
    1½ tsp (4.5g) kosher salt (needed more, will use 7-8g next time)
    2 tbsp (42g) honey
    2 tbsp (28g) unsalted butter, melted and slightly cooled (softened is fine)
    1 cup (240g) lukewarm water (110°F)
    ¼ cup (36g) plus 1 tbsp (9 grams) pumpkin seeds, divided
    1 tbsp (9g) plus 1½ tsp (4.5 grams) golden flax seeds, divided
    1 tbsp (9g) plus 1½ tsp (4.5 grams) sesame seeds, divided
    1 tbsp (9g) plus 1½ tsp (4.5 grams) poppy seeds, divided (I was out, so omitted this)
    4 tbsp (60g) water, divided

    In a stand mixer fitted with the paddle attachment, stir together the sprouted wheat flour, 1 cup (127g) bread flour, yeast, and salt by hand.  Add honey and softened or melted butter. Add 1 cup (240g) water, and beat at low speed until dough comes together. Cover and let rest for 30 minutes.

    In a small bowl, stir together ¼ cup (36 grams) pumpkin seeds, 1 tbsp (9g) flax seeds, 1 tbsp (9g) sesame seeds, and 1 tbsp (9g) poppy seeds. Stir in 3 tbsp (45g) warm water and let soak for 30 minutes.

    Add soaked seed mixture and remaining ¼ cup (32g) bread flour to sprouted wheat flour mixture. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 8 minutes. This took more like 18 minutes for me, hydration was slightly higher, maybe due to the missing poppy seeds or use of ap flour and I did add another ~¼ cup of flour.  Check for proper gluten development using the windowpane test.

    Shape dough into a smooth ball, and place back in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes.  (I gave mine a couple folds during this time to strengthen the gluten.)

    Butter an 8½x4½-inch loaf pan.

    Lightly form dough into an 8x7-inch oval, and place horizontally in front of you. Starting with top edge, fold top third of dough to center, pressing to seal, then fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place seam side down in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.

    Preheat oven to 375°F (190°C).

    Gently brush remaining 1 tbsp (15g) water on top of loaf. Sprinkle with remaining 1 tbsp (9g) pumpkin seeds. Sprinkle with remaining 1½ tsp (4.5g) flax seeds, remaining 1½ tsp (4.5g) sesame seeds, and remaining 1½ tsp (4.5g) poppy seeds. Using a lame or razor blade, score top of loaf with two diagonal cuts.

    Bake until golden brown and hollow sounding when thumped on the bottom.  An instant-read thermometer inserted in the center should register 205°F (96°C), 30 to 35 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack before slicing.



    Be sure to check out our other splendidly sprouted offerings this month:
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated each month on this home page.
    We take turns hosting each month and choosing the theme/ingredient.

     BreadBakers
    At some point we will revisit those scones!

     Approximate nutrition for one slice of bread: