Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread)

I love the taste of multi-grain bread. However it always comes with a dense crumb and I wondered whether there can be one with more opened texture. This bread is the right choice. Thanks Bäcker Süpke for the recipe!

The yoghurt in this bread has created the soft and open crumb. A website said it acts like Vitamin C or absorbic acid to give a boost to the dough. The milk in the yogurt also extends shelf life.

Notwithstanding, the crust is quite hard. Maybe it’s the bread crumbs on the crust and I will skip them next time!

Bäcker Süpkes’ Joghurt Brötchen (Yogurt Bread) (original recipe in German. I have tranlated by Google)

Make 30 small rolls

Soaker:

*70 g cracked rye
* 145 g cracked spelt
* 36 g salt
* 215 ml very hot water

Pore water into the the salt and seeds. Mix, cover and wait for at least 4 hrs.

Sponge:
* 280 g wheat flour 550 (I used King Arthur All Purpose)
* 1 g fresh yeast (I used a pinch of instant yeast)
* 280 ml of cold water

Mix the ingredients. Cover and ferment at room temp. for 2 hrs. Put in fridge for at least 16 hrs.

Dough:
* 890 g flour 550 (I used King Arthur All Purpose)
* 70 g rye flour 997 (I used Dove Whole Grain Rye)
* 75 g sunflower seeds
* 140 g pumpkin seeds
* 75 g sesame seeds
* 75 g flaxseed
* 55 g fresh yeast
* 220 g yoghurt
* 400 ml water

Slightly toast the seeds (can use other kinds of seeds).

(Dan Lepard’s kneading method) Mix all the ingredients, cover and wait for 10 mins. On a slightly oiled surface, knead for 10 secs. Cover and wait for 10 mins. Knead for 10 secs again. Repeat the fermentation and kneading process for 2 more times. Then ferment for around 30 mins until the dough is about double in size.

Cut the dough into squares (about 95g each). Moist the surface with water and roll onto some bread crumbs.

Final fermenation for about 40 mins until almost double in size.

My baking temperature is 220c with steam for 30 mins.

WBD 09 – Vermont Sourdough with Increased Whole Grain

This recipe is from Jeffrey Hamelman’s “Bread”, a sourdough made of flour, salt and water only, and no commercial yeast. A “pure” bread that I like the most.

There is another Vermont Sourdough recipe in Hamelman’s book using 10% rye and 15% starter, and this one is increased to 15% and 20%. According to the book, the increased rye provides more fermentable sugar and minerals to the yeasts in the levain. In addition to the increased levain, this bread is more acidic than the Vermont Sourdough. Since acidity has tightening effect on gluten structure, the crumb of this bread is tighter, chewier, and more elastic.

In terms of taste, this version is sweeter and more tang to me. Definitely I prefer this one more.

I’m submitting this beloved bread to World Bread Day 09. Happy Anniversary! : )

Make 1 Loave

Ingredients:

Liquid-Levain Build

Bread flour 91g (I used King Arthur All Purpose)

Water 113g

Mature culture (liquid) 18g

Final Dough

Bread flour 295g

Whole-rye flour 68g (I used Bob’s Red Mill Dark Rye)

Water 181g

Liquid Levain 204g

Salt 8.5g

1. Mix ingredients for liquid levain build. Cover & let stand for 12-16 hours at 70F.

2. When the levain is done, mix all ingredients except the salt of the final dough to medium consistency. Cover and let stand for autolyse for 20-60mins.

3. Sprinkle in salt and mix for another 1 1/2 -2 mins.

4. Bulk fermentation for 2 1/2 hrs. Fold after 1 1/4 hrs.

5. Shape the dough. Final fermentation for 2 to 2 1/2 hrs (or retard for 8 hrs at 50F, or up to 18 hrs at 42F)

6. Bake at 460F for 40-45 mins with normal steam.

Roasted Hazelnut and Prune Bread

I didn’t bake bread for more than 2 months now. I’m happy to see that my natural yeast is still alive. I fed it three times before baking the bread (including preparing the stiff levain build) and on the second time it became several times bigger .. wow.. it must be starved : P

The recipe is from Jeffrey Hamelman’s “Bread”, my second time to bake the bread. It calls for both bread flour (I used King Arthur All Purpose Flour) and whole wheat flour. However I found out my whole wheat flour was expired just when I wanted to prepare the dough, hence I replaced it with Bob’s Red Mill’s Dark Rye (the other flour I only had).

The texture of the bread is tighter than using whole wheat. Also the taste of rye was not strong enough. Maybe I should use rye sourdough instead of white one if I have it? Or ferment the dough for longer time without the commercial yeast? Anyway the original version with whole wheat flour does taste very good, especially the roasted hazelnut and prune, the deep flavor is good to enjoy in autumn. There is also 5% butter in the bread, which makes it softer and more flavourful. My baked bread always have darker crust, but I like it this way. : )

Orange and Mint Loaf

This is a delicious loaf from a recipe by Richard Bertinet. The crumb is very soft and moist, enriched, and has a hint of refreshing orange and mint flavor. Before making it I wondered if bread with mint would taste good. Now I found that the mint has merged with the orange nicely, and goes very well with the bread. The taste is refreshing. I like it. It’s suitable for summer.

Yea, summer has come. I want to make more soft bread or breads with fruits in the coming days. Something more citrus, appetizing and colorful. : )

Love these little cuts on the crust.

Tender!

Recipe adapted the book “Dough” by Richard Bertinet. For steps please follow Gourmet.com .

Makes 1 loaf

Basic Sweet dough

125g full fat milk

7g commercial yeast

250g strong bread flour

30g unsalted butter at room temperature

20g caster sugar

5g salt

1 large egg

Addition

1/2 brunch of fresh mint (I used 3 sprigs)

Zest of 1 large orange

1/2 tablespoon Cointreau

1/2 egg beaten with a pinch of salt for an egg wash

Flour for dusting

A little butter for greasing

Sunflower Seed Rye

Love this! Different from last time, the sunflower seeds were toasted beforehand this time, and definitely has made the bread much nuttier. Couronne shape of the bread has increased the crust to crumb ratio. The rye, toasted seeds and high amount of crust resulted in a strong taste and went very well together, and filled the mouth with a long finish even with a small piece. It really impressed me how the shape of a bread will affect its taste. Yet I still need more practice for better shaping the dough!!

Recipe from Peter Reinhart’s Bread Baker’s Apprentice

Makes 1 pound loave

Firm Starter:

33g 100% hydration levain

38g unbleached high gluten or bread flour

17g water

Mix and ferment at room temp. for 4 hrs, until doubles in size. Then fridge overnight.

Soaker:

80g coarse whole-rye (pumpernickel-grind) flour or rye meal

85g water, at room temperature

Mix and soak at room temperature overnight.

Dough:

78g firm starter (take out  1 hr beforehand to get off the chill)

127g unbleached high-gluten or bread flour

5g salt

2g instant yeast

56g-85g water, lukewarm (90F – 100F)

1/4 cup toasted sunflower seeds

1) Mix the ingredients except the seeds, adding water slowly to adjust the dough consistency. Knead for 4 minutes. Then add the sunflower seeds. Knead for extra 2 minutes until the dough passes window pane test. Avoid over-knead to prevent the dough from turning gummy with rye.

2) Bulk fermentation: 1.5 hrs until doubles in size.

3) Shape into couronne. Final fermentation: 1-1.5 hrs untnil 1.5 times in size.

4) Preheat the oven to 500F. Bake at 450F after steam for 10 minutes. Then lower to 425F and bake until golden brown for extra 15-25 minutes.

5) Cool completely before serving.

Sunflower Seed Levain

I made Daniel Leader’s Sunflower Seed Levain today. It is a pain au levain (70% white flour, 24% whole wheat flour, 6% rye flour, 25% stiff levain, 60% hydration & 2% salt) with 14% sunflower seeds (soaked in 35% water overnight and then drained). The bread is too moist and sour for me. It also hasn’t got the taste of sunflower seeds. I wonder if it is because of my skills or the recipe. I’ll try some more sunflower seed recipes later to find out what’s wrong.

*** Today (the 2nd day) I ate the levain again. Surprisingly it was good and tasted different. It’s less sour and moist and has a nice balance of the tang, wheat and seeds flavors. Now I think it may because the bread was still a bit warm when I ate it yesterday, which enhanced the sourness and moisture. How important “cool down completely” is. Now the bread is much better. I like it.

Great Blog

Recently I’ve been busy moving to a new home (really home, not blog), and have not settled to bake (more truly I am more focused on home cooking this moment : P). Though there’s no bread to make, I am still enjoying some great bread blog on web. Here’s one:

http://mariana-aga.livejournal.com

Drool…………… :)……

Ciabatta with Kamut

Compared with Kamut Levain and Kamut Bread, I like this one the most.

It is in fact Jeffrey Hamelman’s Poolish Ciabatta, but I replaced 30% total flour by kamut (adding to final dough, all poolish was regular flour). I also increased the hydration from 73% to 83%, as water absorption of kamut is higher.

However, apparently 83% hydration was too high and the dough was very slack. Hence instead of folding the dough 2 times (1 time every hour according to original recipe) in the 3-hr bulk fermentation, I folded the dough 4 times in total (1 time every half hour).

Luckily though the dough was wet and kamut’s gluten is low, the crumb is satisfying with all those big and irregular holes. It is less chewy than a regular ciabatta but has a stronger wheat flavor than regular ones. I especially like the mild but unique kamut flavor. Nice. :) The crust is not crispy enough, and I will try to bake the dough longer next time (20mins at 460F this time for 420g dough).

I love this Kamut ciabatta, and have had so much fun playing with Kamut in these few weeks.. :)

Recipe based on: “Bread” by Jeffrey Hamelman

Kamut Bread

As in last week after making the Kamut Levain, I found that sour and Kamut flavours did not match (or not my taste), I tried to make Kamut bread with pate fermentee this week to see what will happen.

According to Richard Bertinet, the original name of Kamut should be Khorason, hence the recipe I used from his book is called “Khorason Bread”. The amount of Kamut in this recipe is high, and is 1.2 times the bread flour.

As protein level of Kamut is high, its water absorption is also high. The hydration is approximately 74% in the recipe, but the dough is not wet at all, and is similar to regular dough. Since gluten of Kamut is low, I found there was no window pane formed after kneading to the indicated time, and the dough only had moderate gluten development.

I do not like the taste of the bread. Kamut flavor is too strong. Besides a strong “buttery” flavor, I can also feel a strange “tangy” flavor (not sourdough tangy flavor). I think I would prefer a lower proportion of Kamut flour in the bread. Crumb of bread is denser than last sourdough, but there is still moderate chewiness, which is fine for me.

Recipe: “Crust” by Richard Bertinet

Walnut and Red Wine Bread

This is a direct dough, using few ingredients, easy to make, but has a great flavor. It is Dan Lepard’s “Simple Walnut Tin Loaf”, and I bake it on hearth instead (200C for 20mins, each dough weighs 160g). The crust is cripsy, and the crumb is very tender and moist. There are many walnuts in this bread, and the walnut flavor dominates. There is 42% red wine in the dough, but it doesn’t taste strong after baking, the taste is subtle instead. I like this combination of red wine, wheat & walnut. Inspiring & good. :)

Liquid mixture: walnut, red wine, oil & water. Looks purple.

Recipe: from Dan Lepard’s Forum or The Guardian

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