Wednesday, September 28, 2011

Yogurt Rolls With Plum Preserve and Almonds

I'm little obsessed with plums this month. I had baked two breads with them (september-bread-with-plums,bread-with-italian-plumes) then I have made a small jar of plum preserve.
 This savory, wholegrain and sourdough  rolls taste great with ripe brie, blue or goat cheese.

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477 g whole wheat sourdough starter -100% hydration
477 g whole wheat flour
445 g plain Greek Style Yogurt- 2% fat
Knead the dough and let autolyse for 45 minutes.
347 whole wheat flour
103 g stone ground flour
255 g water
Knead the dough and autolyse for 45 minutes.

Then add:
23 g salt
and work it through the dough.  Set aside for 90 minutes.

In the meantime combine the filling ingredients  :

500 ml plum preserve ( recipe )
100 g almonds, coarsely chopped


Divide the dough into two pieces. Roll the each piece into a  rectangle, spread the filling.


Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into equal slices. Put slices in baking pans. Let proof for 3 hours at room temperature. Bake for 20-35 minutes (depending on the thickness of  the slices) at 450F.





Sunday, September 25, 2011

Loaf with Pear and Cashews/ My tips about steaming oven


Soft bread full of my favorite flavors.
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340 g  rye sourdough starter (150 g whole rye flour+190 g water+ 1 tablespoon mother starter)
688 g water
662 g whole wheat flour
300 g stone ground rye flour
Combine the ingredients and autolyse for 45 minutes. Then add:
20 g salt
116 g cashews.
Knead the dough and set aside for 1 hour.
Then add :
300 g fresh pears, diced combined with 
200 g spelt flour
and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.
Bake :
for 20 minutes at 490 F 
for 20 minutes at 450 F
and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking pan. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the  previously steamed oven to achieve a  good oven spring  of my loaves.

How I stem my oven:
I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with  two explosions of  the bulb. I have burnt my hands a few time pouring hot water into a pan inside the  preheated oven.


At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates  and turns into  steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a  beautifully shaped loaf.  



Sunday, September 18, 2011

Sourdough Leaf

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Soaker:
50 g whole kamut flour
50 g spelt flour
50 g whole teff flour
50 g whole buckwheat flour
50 g whole amaranth flour
250 g hot water
Mix and set aside for  at least12 hours.

Sourdough Starter:
145 g  rye sourdough, refreshed overnight
145 g water
145 g stone ground rye flour
Let ferment for 6-8 hours.

Cranberries:
227 g dried cranberries
hot water (enough to cover the fruit)
173 g whole wheat flour
20 g salt
Soak the cranberries in hot water for 6-8 hours. Drain and combine with the flour and salt.


Final dough:
all of the starter and soaker
478 g water
750 g whole wheat flour
In a large mixing bowl combine the water, starter and soaker. Add the flour and knead the dough. Autolyse for 1 hour.
Then add the cranberries and work them through the dough*. Set aside for 1 hour. Stretch and fold the dough. Let sit for another hour. S&F again and let rest for 1 hour. Remove the dough from the mixing bowl and let relax for 20 minutes. Shape the loaf and cut  the shaped loaf deeply with chef shears.



Let proof for 2 hours and then preheat your oven to 500F. Bake in steamed oven for 20 minutes at 480F, for another 20 minutes at 450F and for 10 minutes at 400F.

Thursday, September 15, 2011

September Bread with Plums and Hazelnuts







In a large mixing bowl combine:

  • 500 g whole wheat sourdough starter (300 g water+200 g flour+ 2 tablespoons of mother starter)
  • 500 g water
  • 250 g stone groundrye flour

Knead the dough. Autolyse for 45 minutes.
Then add:

  • 300 g  Italian plums (previously cut in fourths, cooked in the oven for 2 hours at 200 F in the oven to reduce their moistness)
  • 24 g salt

and work them through the dough. Set aside for another 45 minutes.
Then add:

  • 120 g hazelnuts (previously soaked in hot water, drained and halved).

Knead the dough and set aside for 45 minutes. Then stretch and fold the dough and set aside 45 minutes. Remove the dough from the mixing bowl to relax for 20 minutes. Pre-shape the dough into a ball and set aside for another 20 minutes. Shape the loaf and put into a proofing basket. Refrigerate for retarding (up to 12 hours).

Bake:
for 40 minutes at 480F
for 10 minutes at 450F.

Friday, September 9, 2011

Bread with Italian Plumes







250 g  rye sourdough starter (fermented for 18 hours, hydration 120%)
500 g water
750 g whole wheat flour
Knead the dough and autolyse for 1 hour. Add 15 g salt and work it through the dough. Set aside for 1 hour. Stretch and fold after 60 and 120 minutes. Let sit for 1 hour. Flat the dough and stuff it with 2 handful of Italian plumes. (previously cut in fourths, cooked for 2 hours at 200 F in the oven to reduce their moistness). Shape the loaf, put into a proofing basket and refrigerate for overnight retarding.
Bake for 40 minutes at 460F.

Monday, September 5, 2011

Flatbreads For My Husband







5-flour sourdough starter
120 g whole wheat sourdough (refreshed 12 hours earlier)
40 g stone ground rye flour
30 g spelt flour
30 g kamut flour
Let ferment for 6 hours.

Final Dough: (8 breads)
320 g spelt flour
100g water
1 tablespoon olive oil
all of the sourdough starter
5 g

Knead the dough and set aside, covered, for 1 hour. Divide the dough and roll into small flat disks. Fry in a preheated  non-stick skillet.

video

Half of the dough I have put  in the refrigerator. After 48 hours I cooked another four breads. This time I greased my skillet with a little bit of butter:

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