Posts Tagged ‘Bread’

Sunflower sourdough bread with kibbled rye and wheat

The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.

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To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.

I made a sourdough the day before and then mixed everything on the next day together.

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The kibbled grains before cooking …

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and cooked.

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My bread rested a bit to long, that’s why the top of it is a bit loose.

Sunflower sourdough bread with kibbled rye and wheat

Prep time: 

Cook time: 

Total time: 

Serves: 120 min

This bread uses a sourdough prepared a day before and a cooked piece of grains, that needs to cool down
Ingredients
Sourdough
  • 250 g rye flour
  • 250 g water
  • 25 g mature sourdough
Cooking piece
  • 50g kibbled rye
  • 50 g kibbled wheat
  • 150 g water
For the Dough
  • All of the sourdough
  • the kibbled grains
  • 245 g rye flour
  • 120 g wheat flour
  • 255 g water
  • 100 g sunflour seeds
  • 15 g salt
  • 5 g yeast if you like
Instructions
  1. For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
  2. Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
  3. For the dough mix all ingredients in the kitchen machine for about 5 minutes.
  4. Preheat the oven to 250C / 480F.
  5. Grease a brad pan with oil and any seeds if you like.
  6. Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
  7. Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.

 

The Chemistry of Bread-Making

Bread baking involves quite some chemical reactions, and not only chemical, but biological as well.

I came across an article of bread baking chemistry I would like to share with you. They have a nice chart of what happens within the bread making process.

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But not only the chemistry is important, the flour is important as well and flour is not just flour. There are many types of flour, not only the different grains, but also the method of milling makes a difference.

Here a table of different wheat flour types in the different countries. Similar charts you find on the internet fro rye and other grains.

Ash Protein Wheat flour type
US UK German French Italian
~0.4% ~9% pastry flour soft flour 405 40 00
~0.55% ~11% all-purpose flour plain flour 550 55 0
~0.8% ~14% high gluten flour strong or hard 812 80 1
~1.1% ~15% first clear flour very strong or hard 1050 110 2
>1.5% ~13% white whole wheat wholemeal 1600 150 Farina integrale di grano tenero

Quick Sunflower Seed Rolls

Sunflower Seeds Roll

Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in a hurry.

In a larger bowl mix

275 gr rye flour, type 1150
115 g wheat flour T80 or high gluten flour
50 g mature sourdough
5 g yeast (or less if your sourdough is strong on yeast)
270 g water
1 tbsp honey
8 g salt
100 g sunflower seeds roasted in a pan

mix all to a soft dough but do now over knead. Cover with a plastic bag or foil and let rest over night at room temperature.
On the next morning, preheat your oven at 250C / 480F.

Transfer the dough on a floured surface and form an about 8 cm thick roll. Do not knead the dough.

Slice the roll in thumb thick slices and put them on a perforated baking tray.

Let rest for 30 minutes on a warm place.Then put in oven and fume oven with water. Bake for 10 minutes and then reduce to 220C / 430F and bake until brown, about 10-15 minutes.

Bread rolls

 

Quick Sunflower Seed Rolls

Prep time: 

Cook time: 

Total time: 

Some simple and easy to make bread rolls.
Ingredients
  • 275 gr rye flour, type 1150
  • 115 g wheat flour T80 or high gluten flour
  • 50 g mature sourdough
  • 5 g yeast (or less if your sourdough is strong on yeast)
  • 270 g water
  • 1 tbsp honey
  • 8 g salt
  • 100 g sunflower seeds roasted in a pan
Instructions
  1. Mix all ingredients to a soft dough, but do not knead to much
  2. Let rest at room temperature over night
  3. preheat oven to 205C / 480F
  4. Form roll out of the dough and cut into thick slices
  5. Place slices on a baking tray and let them rest for 30 min.
  6. Bake at 250 C 480 F falling temperature for about 20-30 minutes.

Baguette

There are a lot of different Baguette recipes out there. Most recipes take a long time with pre-dough and long resting times. A 2 day process in Baguette making is not unusual.

This is a straight Baguette dough and as such takes not as long as other Baguette methods. This Recipe I found in a Baguette making class by Jeffrey Hamelman.

 

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You need:

1kg all purpose wheat flour
20 g salt
4 g instant yeast
750 g water

and a still lot of time …. (about 5 hours, with breaks)

Mix all ingredients with a spatula, just until no dry flour is left in the bowl. Do not knead the dough. It may look a bit rough, but that is OK.
Cover the dough with a plastic bag and let rest for 30 minutes.
Fold the dough in the bowl 20 times by taking your spatula right under the dough and fold it over the top to the opposite side of the bowl. Turn the bowl a bit and continue for about 20-25 times.

Let the dough rest for another 30 minutes, cover it again with a plastic bag.

Repeat the folding and resting fife more times, so in total 6 times.
So after 3 hours your dough should be soft and stretchy. You can let it rest for a bit longer the last time. Resting the dough helps to develop flavor.

Divide the dough in 6 parts of about 300 g each.
Form a ball out of each part but do not knead the dough. Do not press the air out and
use only little bit of flour on your bench or hands, just to keep it dry.

This should then look like this:

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Let the dough rest for about 25 minutes and then start forming the baguettes by lightly pressing the ball to a flat shape and fold the upper edged to the middle and press it together. Not to much, you need the air in the dough. Turn over and fold again the upper edge over to the lower. Now your dough loos like a baguette already.

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Then use your hand and roll it to the length you would like it to have, or to the length your oven has.

Put it up side down in some baker linen, so the seam is up and let rest for 1 hour.

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Preheat your oven to 250C (480F). I nake my baguette as all my bread on a Pizza Stone. Place a dry iron casting pan below your stone (not on the bottom of your oven). Heat everything up.

Transfer the baguettes on a paper or something you can use to place them in the hot oven and score them.

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Put the Baguette in the oven on your hot stone.Once you have the Baguette in the oven put boiling water in the dish and quickly close the oven.

Bake for 16-24 minutes.

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Bread from Brewer Grains – Treber Brot

Friday I stopped at one of the many craft breweries in Wellington and asked for draff or brewer grains, the rest of the beer brewing process. I got about 1.5 kg and baked bread out of it.

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As I have not found any recipe that was as I had the bread in mind I created my own recipe. Most ones use just yeast and wheat, but this malty brewer grains need some contrast some more flavor to come out nicely.

This is what I got from the brewery.

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I prepared:

Sour Dough:
200 g rye flour
10 g Sour dough rudiment
200 g water

Biga:
200 g wheat flour
2 g instant yeast
200 g water

Both pre-dough’s prepare and let rest for 16 hours minimum.
Mine looked like this.

The Rye one …

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and the wheat one.

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For the final dough you need:
Sourdough
Biga
800 g rye flour
800 g wheat flour
650 g Brewer Grains
35 g salt
1 liter water
3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Mix all well for 12 minutes until a soft smooth dough develops.

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The final dough needs to ferment for 3 hours with 2 folds.

I then divided the dough in 4 pieces and formed bread loafs out of it.

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Bake for 10 minutes at 250 C and then for 40 minutes at 200 dropping to 180.

And this we had then for breakfast the other morning, with fresh home made liver pate.

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Bread from Brewer Grains - Treber Brot
A light bread with a lot of flavor.
Ingredients
Sour Dough:
  • 200 g rye flour
  • 10 g Sour dough rudiment
  • 200 g water
Biga:
  • 200 g wheat flour
  • 2 g instant yeast
  • 200 g water
For the final dough you need:
  • Sourdough
  • Biga
  • 800 g rye flour
  • 800 g wheat flour
  • 650 g Brewer Grains
  • 35 g salt
  • 1 liter water
  • 3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Instructions
  1. Prepare the Sour Dough and the Biga and let rest for 16 hours minimum.
  2. Mix all well for 12 minutes until a soft smooth dough develops.
  3. Let the dough rest for 3 hours, fold twice
  4. Divide in 4 pieces and form 4 breads out of it.
  5. Let the breads ferment for an other hour
  6. Preheat oven to 250C (480F) and bake the bread 10 minutes, reduce heat to 200 C (390F) and bake for another 40 minutes.
  7. Place a bowl of water in the bottom of your oven, this helps to make it nice and fluffy.

 

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