Isand66's blog

 I’ve made bread with carrots before and I loved the extra sweetness it provides.  Previously I have roasted them and cut them into little pieces to add to the dough.  I decided to puree them in the mini-food processor this time.  I had seen a video on FB of a professional baker who juiced the carrots and added the carrot juice in place of the water so I wanted to try and get the carrots as liquid as I could.  They were not really like carrot juice but the pureed version did add nice purple striations to the dough.

The flours I used were freshly grounded whole wheat (Big Country from Barton Spring Mill) sifted twice and milled twice as well as some KAF bread flour.  I added some whole milk ricotta cheese to add some additional softness to the crumb.  

The overall hydration is higher than indicated in the formula since the ricotta cheese is about 72% water and carrots also added some extra moisture.  The dough was pretty wet but was manageable.

I love the flavor profile on this bake.  The Big Country whole wheat is one of my favorites and added with the carrots it gave just enough of a hint of sweetness to make this one a winner for sure and worth baking again.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), pureed roasted carrots, ricotta  and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the starter and flours.  After your autolyse add in the salt, carrots, ricotta and remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  (Note:  this is a very sticky dough, so make sure to add plenty of rice flour to your bannetons if using).  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

 I had some leftover cheesy grits from a recent brunch at one of our favorite local places and it needed to go someplace besides my belly.  I decided to add some egg yolks and a mixture of freshly milled high extraction flours similar to my last bake.  

The flours were freshly grounded whole wheat (Big Country from Barton Spring Mill) sifted twice and milled twice as well as some freshly milled  spelt.  For the spelt I milled it and then sifted and re-milled fine but did not do a second sifting.  

The egg yolks and grits added a lot of extra hydration and this was a pretty sticky dough.  I foolishly didn’t use enough rice flour in my bannetons so the dough didn’t release cleanly and the bread ended up a little out of sorts shape wise.

The flavor on this one was excellent with a nice open custardy crumb.  I highly recommend trying this one and will be making this one again myself for sure.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), grits, eggs  and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the starter and flours.  After your autolyse add in the salt, grits, egg yolks and remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (I’ve been playing around with using a longer bench fermentation and didn’t put the dough in the refrigerator until 2 hours total).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  (Note:  this is a very sticky dough, so make sure to add plenty of rice flour to your bannetons if using).  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

 I love adding cooked rice to bread.  It adds a nice flavor and texture to the final loaf.  For this bake I used Organic Jade Pearl Rice that was cooked with some chicken stock.  I also added some mashed potatoes for some extra softness.  

The flours were freshly grounded whole wheat (Rouge dew Bordeaux from Barton Spring Mill) sifted twice and milled twice as well as some freshly milled rye (Ryman from Barton Spring Mill) and freshly ground spelt.  For the spelt I milled it and then sifted and re-milled fine but did not do a second sifting.  I find with spelt it’s not necessary as the grain is so soft to begin with.

I grated some of my favorite Vermont  cheddar over the top of one of the loaves for some added flavor.  This one was definitely a keeper full of flavor from all the fresh milled grains with a nice open and moist crumb.

If I were to change anything I might cut the hydration down a smidgeon as the dough was very slack.  I may have over-proofed it slightly but overall a good bake.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), potatoes, rice and olive oil, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the starter and flours.  After your autolyse add in the salt, rice, potatoes and remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

MAR

 I recently picked up a can of coconut milk at Trader Joe’s and wanted to try using it in a bread.  I wish I had bought 2 cans so I could have made some Thai style soup to go with the bread.

I wasn’t expecting the coconut milk to be so solidified and had to microwave it for about 20 seconds and then stir it up so it became more liquid like.

I used some fresh milled Whole Wheat sifted and re-milled (91% extraction) and added some Caputo 00 flour (you can use AP or bread flour if you don’t have any 00).  I used a fairly large amount of mashed potatoes which adds a nice creamy softness to the crumb.

I baked this as one large miche and used some pie cutters to add some interesting fall flare to the overall look.

The crumb was fairly open and the flavor was excellent with a slight sweetness from the coconut milk.  The only problem I had was the gummy line at the bottom of the crumb.  I think it may have been because I didn’t pre-shape or the initial oven temperature was too high.  I baked a miche style bread a little while later and started with a lower temperature and did a pre-shape which seemed to eliminate the issue.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), mashed potatoes, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the salt, remaining water, potatoes and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.   (If making a miche style lower the temperature to 425F).

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

  I’ve been staring at the bottle of Baileys we bought during the holidays on top of my refrigerator all week.  I’ve been trying to lose some weight so drinking it was not an option.  Using it in a bread….now that could work!

I remembered that I tried this once before several years ago and ended up tossing the bread in the compost heap.  The alcohol in Baileys can have a negative effect on the fermentation so I made sure to use a combination of water and Baileys this time.  I think if I were to try this again I would reduce the amount of Baileys even more.  I ended up with a pretty closed crumb and it took double the amount of time for the dough to rise after its bulk fermentation.  During bulk it had no rise at all as well.

I baked this as one big miche and it took quite some time to finish baking.  The crumb is tight but the bread is pretty tasty with the fresh milled whole wheat and rye.  I ran out of bread flour so I used some KAF High Gluten flour instead.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), Greek yogurt and honey, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

   Fresh milled durum and potatoes make a great combination.  I added some high extraction fresh milled whole wheat and a little KAF bread flour as well.

I was very happy with how this one turned out.  The crumb was moderately open and you can really taste the nutty flavor of the durum and clean flavor from the whole wheat.  The potatoes add a nice softness to the crumb.  

This a perfect bread to mop up some homemade sauce and it makes some great grilled bread.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces), potatoes and olive oil, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

    I have not baked a porridge bread in a while and it was time to try a new one. I love the malty flavor adding Guinness to bread imparts. I decided to use some of the Harvest Grain mix I had purchased during my last trip to King Arthur Flour in Vermont.  It’s a mix of whole oat berries, millet, rye flakes, and wheat flakes and four seeds (flax, poppy, sesame, and sunflower).

I made the porridge with the Harvest Grain mix and added some yogurt in place of some of the water to add some additional creaminess to the dough.

I used some KAF bread flour and some fresh milled and high extraction whole wheat and green corn flour.

I was quite please with the final bread.  It had a nice malty flavor with a moist and crunchy crumb from the porridge.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4’s of the water called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the liquid is absorbed.  Add the remainder of the water and the yogurt  and keep stirring until you have a nice creamy and soft porridge.  Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours  and the Guinness for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 4minutes.  (Note: If you are using the Ankarsrum mixer like I do, add your Guinness to the bowl first then add in the flours).  After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 545 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 2 hours before eating.

  Nothing like using fresh milled rye and green corn!  At the last moment I decided to add some 100% cherry juice in place of the some of the water and it really added a wonderful flavor to the overall bread.

I may have over proofed this one, but all in all it came out with a nice flavorful crust and open crumb. 

 It made for a great pastrami sandwich with melted muenster cheese.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  and olive oil, and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

   This is a pretty simple durum semolina style sourdough bread made with high extraction home milled durum and Big Country whole wheat from Barton Spring Mills.  The added egg yolks add a nice extra kick of moisture and flavor.

I milled and sifted the durum berries and whole wheat berries twice with a # 30 and #40 drum sieve.  I really like the flavor of the Big Country whole wheat and paired with the fresh durum this was an excellent bread, perfect for mopping up sauce or grilled or toasted.  The addition of the black and white sesame seeds were a welcome addition.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  egg yolks and remaining water as needed and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F. 

Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist. 

   Who doesn’t like a good English Muffin…toasted with butter or cream cheese?  Nobody that I know of or at least admits to it!  

I’ve made English Muffins many times with varying degrees of success and I have to say this formula is by far my favorite.  It’s adapted from a version I found on King Arthur Flour but with many changes.

I used KAF bread flour along with some fresh milled Whole Wheat using Rouge de Bordeaux berries from Barton Springs Mill.  It is one of my favorite grains I have tried from them.  If you want more info here it the link to the product page.

I used  60% buttermilk along with water in the final mix and added some dried cherries rehydrated in water which gave the final muffins a wonderful flavor.  I probably could have easily increased the amount of cherries to 150 grams and it would made them even better.

The final muffins had a nice English Muffin open crumb filled with nooks and crannies and were extremely flavorful from the buttermilk, SD levain and fresh milled whole wheat flour.  I like to keep a bunch out for the week and then freeze the rest and defrost for 30 seconds in the microwave and toast them up as I need them.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 76 degrees so it took around 5 hours for me.  Either use in the main dough immediately or refrigerate for up to 1 day before using.

Cherries Preparation

I used dried semi-sweet cherries and soaked them in some water for about an hour.  Drained the water and used it as part of the main dough water.

 Main Dough Procedure

Mix the flour and water/buttermilk  (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  honey, and remaining water as needed and mix on low for 5 minutes. Lastly, add in the cherries until they are evenly distributed for about a minute.  Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours.  After your autolyse add in the starter, salt, remaining water and mix on low to medium low for 15-20 minutes.  Add the cherries in in the last minute of mixing.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for one hour or so.    Remove the dough and roll out on a lightly floured countertop to about 1/2″ to 3/4″ thickness depending on how thick you want your English Muffins.  Cut them with a circular metal cutter to the size you desire and place them on a cookie sheet with parchment paper sprinkled with cornmeal.  Cover them with a damp tea towel or plastic wrap sprayed with cooking spray to avoid sticking.  Let them proof in a warm place for 1-2 hours depending until they pass the poke test.  Make sure not to over proof them or you will end up with hockey pucks.

I use an electric skillet to cook mine and warm it up to 375-400 F.  I spray some canola cooking spray in the skillet and after placing the English Muffins inside I place the cover on top which creates a perfect steamy environment. I flip them over once they start getting nice and brown on the bottom and let them cook another few minutes before taking them out to cool on a wire rack.  Use a fork to split them open to keep the nice open crumb, toast them nice and dark and slather on your favorite condiment.