Isand66's blog

I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough.  Of course I couldn't leave well enough alone and had to add something different to make it more interesting.  I just picked up some quinoa flour from the supermarket which imparts a nice nutty flavor to the dough.  I also added some low protein Italian style 00 flour from KAF along with some organic whole wheat and bread flour.

The end result was a nice crispy, light and nutty flavored baguette.  I still need some practice with my shaping and figuring out how long to make them so they fit on my oven stone.  I could have handled the dough a little lighter to preserve some bigger holes, but overall the crumb was not bad and the crust was nice and crisp.

Ingredients

300 grams KAF Bread Flour (BakersPercentage, 44%)

200 grams Italian Style Flour 00, KAF (BakersPercentage, 29%)

100 grams Organic Whole Wheat Flour, KAF (BakersPercentage, 15%)

80 grams Quinoa Flour, Bob's Red Mill (BakersPercentage, 12%)

454 grams water, 70 degrees Fahrenheit (BakersPercentage, 67%)

14 grams Sea Salt  (BakersPercentage, 2%)

7 grams Instant Yeast (BakersPercentage, .01%)

Directions

Using your stand mixer or by hand, mix the water with the flours for 2 minutes on low.

Let the dough autolyse for 30 minutes.

Add the salt and mix for 2 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form into a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

When ready to bake the bread, shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Shut the oven off and crack the door with the bread still present.  Let it sit for 10 minutes to continue to dry out and develope the perfect crust.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

I love cherries and I love vanilla, so what better flavor combination to try to work into a bread recipe?  I have never incorporated a liquor into a bread dough before, so I'm not sure what to expect, but I do have to say it smelled fantastic mixing it up.

I started by taking my 65% hydration AP flour starter and building enough starter for 15 ounces of levain for the finished dough.  I wanted to incorporate some white rye into the starter to give it a little rye flavor so I added 22% white rye flour to the levain build along with AP flour and some water to make a 67% hydration starter.

The final dough including the starter has a hydration level of 66%.  I wanted to try to make this a moist and delicate crumb so I incorporated a large percentage of French Style low protein flour from KAF, along with a small percentage of white rye and durum flour.  After finishing the loaf in the oven and tasting it, I have decided that I added a little too much of the Cherry Marnier and vanilla so I have adjusted the amount in the recipe below.  This is a perfect bread for french toast or bread pudding or just as toast with some butter or cheese.

Starter Ingredients

7 ounces All Purpose Flour (I use KAF)

2 ounces White Rye Flour

6 ounces Water (90 degrees)

.75 ounces Starter, 65% Hydration (you can adjust the water to suit your current hydration level)

Final Dough

15 ounces Levain from above (75% Bakers Percentage)

12.6 ounces French Style Flour (80% Bakers Percentage)

3.4 ounces White Rye Flour (10% Bakers Percentage)

4 ounces Durum Semolina Flour (10% Bakers Percentage)

9.5 oz. water (90 degrees F.) (47.5% Bakers Percentage)

.5 ounce Pure Vanilla Extract (.03% Bakers Percentage)

3 ounces Cherry Marnie (15%)

2 1/2 Teaspoons, .63 ounces Sea Salt (3.2% Bakers Percentage)

Bakers % Final Dough

White Rye Flour 4 ounces

AP Flour 7 ounces

French Style 16 ounces

Durum 2 ounces

Total Flour  29 ounces   100%

Salt .63 ounces                  2.1%

All Liquids 19 ounces     66%

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flours and vanilla extract and Cherry Marnier and mix on the lowest speed for 2 minutes.  Let rest for 15 minutes - 20  minutes to allow the gluten to develop.

Next, add the salt and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 15 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

Let the dough rest another 10-15 minutes and do a stretch and fold again.  Let it rest for an additional 15 minutes and do 1 more stretch and fold.   After this last stretch and fold cover the bowl again and let it rest at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.   Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

The final dough had a nice open crumb and crispy crust.  The overall dough did not rise as much as I would have liked, but the oven spring was excellent.  Next time I think I would add some dried cherries and maybe some walnuts to kick it up a bit.

After reading about Dave's never-ending quest to create the perfect San Francisco Sourdough bread I felt it was time to give his latest recipe a whirl.  I have never been to SF so I don't know exactly what the final bread should taste like other than by his description.

I tried very hard to follow his exact recipe but alas my string of good luck continued and my refrigerator decided to mimic an oven.  I was forced to let the bulk ferment dough rest in my mini beer/assorted alcohol refrigerator instead of the shaped loaves.  I let the dough bulk ferment over night and the next afternoon while I waited for my refrigerator to be fixed I let the dough rest at room temperature for a couple of hours.  I then formed the loaves into Boules and let them rise in their bannetons inside my oven with a bowl of hot water for 3.5 hours.

The dough was nice an elastic and puffed up very nicely.  Unfortunately I didn't realize that the risen loaves would be too big to fit in my oven at the same time.  I had to adjust the loaves while the oven was nice and hot and subsequently one of the loaves was hanging off the baking stone for a few minutes causing it to sag slightly.

The final result was an excellent crust and a nice open and light crumb.  I did however discover the first loaf I cut into had a mysterious hole running through a big part of the bread, almost like someone or thing was trying to dig its way to China.

Overall the bread turned out excellent.  I would have expected it to be slightly more sour though and I'm not sure why it was so mild.  It could be due to the fairly new converted starter I used.  I turned my 65% AP starter to Dave's multi flour starter at 50% so maybe it wasn't mature enough.

You can find Dave's recipe  here: http://www.thefreshloaf.com/node/27982/san-franciscostyle-sourdough-bread-two-ways-3252012.

Thanks again Dan for an excellent recipe!

This bread is an adaptation of my Coffee flavored Rye bread I made a little while ago.  This time I tried to get a stronger coffee flavor so at the suggestion of my fellow "Mad Scientist" bread baker DA Brownman, I added espresso powder to the recipe.  I also increased the amount of onion since I wanted a more pronounced onion flavor in the final product.  If you are not a big onion fan, feel free to lessen the amount or leave it out.  I also added some Durum Semolina flour just to make it interesting.

The final result was a nice chewy, bread with a pretty strong onion flavor and a pronounced coffee flavor.

For a time I was worried that the bread would end up a disaster since my refrigerator is not working properly.  The dough almost blew the lid off of my dough rising bucket due to the higher temperature in the refrigerator, but instead of letting it sit out for 2 hours before forming it into loaves I skipped that step and the end results were excellent.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed (I use a AP flour starter.  I refreshed the night before, left it out at 70 degrees room temperature for 8-9 hours and then put in refrigerator)

15 oz. Water  90 degrees F.

9 ounces Bread Flour (KAF)

4 ounces Pumpernickel Flour

4 ounces Durum Flour

2 ounces Whole Wheat Flour

1.5 ounces  Barley Flakes

1 ounce Wheat Germ

4 ounces Smoked Onions (I smoked a whole onion on my barbecue and cut it into 1/2" pieces when it cooled)

2 1/2 Teaspoons Espresso Powder

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flours, and oil and mix on the lowest speed for 2 minutes.  Let rest for 15 minutes

Now add the salt and onions and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and do a stretch and fold and then  form a ball.

Leave uncovered for 15 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10- 15 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

Feel free to visit my other blog at www.mookielovesbread.wordpress.com for some of my older posts.

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet potatoes from the other night and decided to add some as well as a high percentage of a higher gluten flour to make up for the lack of protein in the chickpea flour.  I did some extra stretch and folds to make up for the higher hydration in this dough and the chickpea flour definitely caused me to add some extra flour to compensate.

The final bread had a nice chewy dark crust and a yellow color with a moist open crumb.  You could taste the nutty flavor of the chickpeas with a mild sourdough tanginess.

Ingredients

15 ounces 65% Hydration Starter AP Flour)  Refreshed

7.5 ounces Roasted Sweet Potatoes Mashed

16.7 ounces Bread Flour (KAF)

4 ounces Chickpea Flour

3 ounces White Rye Flour (KAF)

14 ounces Luke warm water, 90 - 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

Directions

Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flours and mix on the lowest speed for 2 minutes.  Let rest for 10 minutes.

Add the salt and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and do a stretch and fold and form into a ball.

Leave uncovered for 20 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

Do at least 3 more additional stretch and folds letting the dough rest for 15-20 minutes each time. After the last stretch and fold, put the dough into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

On the day you are ready to bake, take the dough out of the refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let the formed loaves sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

A little help from my friend Cosmo...

The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner.  I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread.  I had some left over roasted corn so I figured I might as well make use of that as well.

I decided at the last-minute to add some organic cracked wheat.  The best way to add this ingredient is to soak it for about 10 minutes in boiling water so it becomes soft.  It ends up soaking up a lot of the water so it's important to include that in the overall hydration of the dough.  I ended up adding too much liquid to this dough and it was extremely wet at 77%.  The final result was bread with an excellent crust and open moist crumb but the bread ended ups little flat.

Ingredients

15 ounces 65% Hydration Starter Refreshed

5 ounces Whole Wheat (I use King Arthur Flour)

12 ounces French Style Flour from KAF (or All Purpose Flour)

2 ounces Spelt Flour

2 ounces Organic Cracked Wheat

5 ounces Roasted Potatoes (I smashed them up and left most of the skin on for some added flavor)

3.5 ounces Cheddar Cheese (I shredded the cheese)

1 Tablespoon Freeze dried chives, but feel free to use fresh ones

2.2 ounces Roasted Corn

19 ounces Luke warm water, 90 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt

Directions

From the total 19 ounces of water, bring 8 ounces to a boil and add the cracked wheat.  Let that sit for 10 minutes while you prepare the rest of the ingredients.  Using your stand mixer or by hand, mix the remaining water with the starter to break up the starter.

Add the flours and potatoes and mix on the lowest speed for 1 minute.  Now add the cracked wheat with the remainder of the water and mix for 1 minute.  Let rest for 5 minutes.

Add the salt and mix for 3 minutes on medium speed.  Now add the chives and the cheese and mix for 1 minute more.  The dough will be very wet.  If you prefer to work with a firmer dough you can add some additional flour, but I left this one very wet.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 - 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 1 1/2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 1  1/2 to 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently

.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

I stopped off at Whole Foods over the weekend and couldn't resist picking up a bottle of Cherry Ale to try in a bread recipe.  I also picked up some coconut flour which I will have to try at some later point when I figure out the best use for it.

I have yet to include any nuts in any of my breads since my wife doesn't really like them, but I figured it was time to try a recipe with my favorite pecans.  Cherry Ale, pecans.....what goes together with these 2 ingredients, but some roasted garlic and rye.

I included some first clear flour to give the dough some structure and added some barley flour to make it even more interesting.  The final result was a bread with an excellent crunch, moist crumb and sour/cherry ale flavor.  This bread goes perfect with a nice bowl of soup or stew or some good cheese.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed (I used my existing starter which is uses AP flour)

16 oz. Cherry Ale (room temperature)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Medium Rye Flour

2 ounces Barley Flour

6 ounces  Roasted Garlic (chopped)

2 ounces Chopped Pecans

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the cherry ale with the starter to break up the starter.

Add the flours, and oil, and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Add the salt Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.  Now add the garlic and nuts and mix until incorporated.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl,banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

I am going to my Mother's house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch.  I decided to start off with a basic Challah recipe and made some modifications to make it interesting.  I used durum semolina flour along with bread flour, spelt flour and barley flakes.  I also used some agave nectar instead of white sugar to add some sweetness.

I also used several different toppings including toasted onions, poppy seeds and a toasted garlic and herbs mix I had in the pantry.

The end results were a tasty soft roll with a more complex flavor profile than the standard Challah.  I do have to admit I didn't do the best job shaping the rolls and next time I would use the egg yolk for the egg wash instead of the egg white.

Ingredients

Dough

6 oz. Egg yolks

18 oz. Water, 90 degrees F.

1 1/2 Tbs Instant yeast

4 1/2 Tbs Agave nector (you can substitute sugar or honey)

4 1/2 Tbs Vegetable Oil

12 oz. Durum Flour (King Arthur Flour or similar)

15 oz. Bread Flour (King Arthur Flour or similar)

4 oz. Spelt Flour

3 oz. Barley flakes

2.5 Tsp. Salt, .63 oz. (Sea salt or table salt)

1-2 Egg whites for glaze

Toppings of your choice

Directions

Combine the water with the yeast in your mixing bowl.  Next add the egg yolks, oil, and sugar and whisk to break up the egg yolks.  Now add the flours and mix using your stand mixer on low-speed for 2 minutes.  Let the dough rest for 5 minutes and then mix on medium speed for 4 minutes.  If necessary add some additional liquid or flour until the dough comes together in a nice silky and smooth ball.

Take the dough out of the bowl and place on your work surface.  Knead it by hand for 1-2  minutes and form it into a ball. Immediately place the dough in a lightly greased covered bowl and place in the refrigerator overnight up to 4 days.

When you are ready to make your rolls take the dough out of the refrigerator and cut the dough into pieces and form into balls or other shapes as desired.  Place the rolls on either parchment paper or baking sheets and brush each roll with an egg wash mix containing 1 egg white or whole egg and 2 tablespoons of water.   Let the rolls rise for around 1 hour uncovered.  After an hour brush the egg wash on the  rolls again and add your toppings.  Let the rolls rest for 30-60 minutes longer until they are 1 1/2 times the size.  In the meantime warm your oven to 350 degrees F.   When the rolls are properly risen, bake them in the oven for 20-25 minutes until nice and brown on the top and bottom.

When done, let them cool on a wire rack and enjoy.This post has been submitted to Yeast Spotting at http://www.wildyeastblog.com/category/yeastspotting.

A few weeks ago I found an excellent sourdough website created by Teresa Greenway and saved a few recipes to add to my future bake list.  I finally decided to give one a try and baked her recipe for an Alaskan Sourdough bread.  This bread is slightly sweet similar to a shepherder's bread.  The overall bread is 67% hydration and uses some interesting ingredients like evaporated milk.  You can find the original recipe here http://www.northwestsourdough.com/files/extra/Alaska.pdf.

I of course couldn't follow the recipe exactly the way it was written and had to make some modifications.  I decided to add some whole wheat flour and also used KAF European style flour along with KAF bread flour.  The original recipe calls for bread flour only.  I also use evaporated organic cane juice sugar instead of white sugar and used my 65% hydration starter in place of the 168% starter in the recipe.  I used this nifty hydration calculator to adjust the amount of starter and water to fit my starter and it worked out great.

The other thing I changed is the method of preparing the dough as I followed my normal version based on Peter Reinhart's procedures which fits in my schedule much better.

This bread turned out as good as I could have hope for and ended up with a more sour flavor than expected.  I did forget to put the glaze on the breads but it turned out great without it.  Next time I will have to give the sugar based glaze a try.

Ingredients

11.8 ounces 65% Hydration Starter Refreshed

18.92 oz. Water (90 degrees F.)

4 oz. Evaporated milk

2 Tbsp Evaporated cane Juice Organic Sugar, 1 oz. (or use white sugar or honey)

2 Tbsp Melted butter (unsalted), 1 oz.

8 oz. Whole Wheat Flour (I used KAF)

16 oz. European Style KAF

10 oz. Bread flour

4 Tsp Sea Salt, .8 oz.

Directions

Using your stand mixer or by hand, mix the evaporated milk and water with the starter to break up the starter.

Add the flours and butter and mix on the lowest speed for 2 minutes.   Do not add the salt yet.  Let rest for 20 minutes and then add the salt by sprinkling it over the dough.  Mix on medium speed for 4 minutes.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours form the dough into Boules being careful not to handle the dough too roughly so you don't de-gas it.  Place it in your bowl or banneton and cover it with a moist lint free towel or oiled plastic wrap.

Let it sit at room temperature for 2 hours.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

When ready to bake make a hole with your thumb down the middle of the dough and then slash in 4 places around the hole.  I'm not sure if this is supposed to signify something Alaskan, but it looks pretty cool when it is baked off.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

I was very happy with the look and taste of this bread.  It will make 2 pretty large loaves around 2 lbs 3 oz. each.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes.  You can also visit my other blog at www.mookielovesbread.wordpress.com for some of my older posts.

13Mar

I finally got a chance to bake some bread tonight after making a bunch of pizza over the weekend for my family.

I don’t even like coffee, but I actually love the smell and if you throw in some ice and a little sugar I can be convinced to drink a glass or two.  Anyway, I was all set to make an adaptation of a bread I discovered on the internet called a Hawaiian Sour Dough when I realized I didn’t have enough starter or all of the ingredients necessary to make this bread.  Instead I decided to put our new Keurig to good use and brewed some Mudslide flavored coffee.  I added this in place of most of the water in my recipe along with my sour dough starter, rye flours, spelt flour and some wheat germ.  For good  measure I added some carmelized onions that I had left over from my barbecue pizza and also used some pistachio oil I had bought a little while ago.  I thought the nutty oil would go well with the rye flours and flavorful coffee.

I do have to admit that the dough smelled amazing before it went into the oven from the mudslide coffee and hopefully when I cut into the loaf tomorrow morning it will taste even better.

Ingredients

15.5 ounces 65% Hydration Starter Refreshed

11 oz. Coffee  cooled to 90 degrees F. (I used Mudslide flavored coffee)

4 oz. water (90 degrees F.)

9 ounces First Clear Flour (or strong bread flour)

4 ounces White Rye Flour

4 ounces Pumpernickel Flour

2 ounces Spelt Flour

1 ounce  Wheat Germ

2.5 ounces Carmelized Onions

2 1/2 Teaspoons Sea Salt

1 Tablespoon Pistachio Oil

Directions

Using your stand mixer or by hand, mix the coffee and water with the starter to break up the starter.

Add the flours, salt, oil, and onions and mix on the lowest speed for 2 minutes.  Let rest for 5 minutes

Mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and need for 1 minute and form a ball.

Leave uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Leave the covered dough in your bowl at room temperature for 1.5 to 2 hours and then put it in your refrigerator overnight or up to 3 days.

When ready to bake the bread, take the bowl out of your refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don’t de-gas it.  Place it in your bowl, banneton or shape into baguettes.

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Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 – 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

The final dough had a nice subtle rye flavor with some sour undertones.  You don’t really taste the coffee flavor very much and the crumb was a little tighter than I would have liked.  Overall the bread was a success and is worth making again.

Please visit the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/ for lots of cool recipes