Mushroom, Garlic and Tomato Sauce Bread

Posted on January 31st, 2012 by Chris

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Mushroom, Garlic and Tomato Sauce Bread

Yield: 1 loaf

Mushroom, Garlic and Tomato Sauce Bread

Ingredients

  • 266g Flour
  • 155g Water
  • 70g Tomato sauce
  • 5g Salt
  • 5g Yeast
  • 53g Mushrooms
  • 1 Cup Shredded cheese
  • 4 Cloves of garlic

Instructions

  1. Sauté mushrooms, then cut up into smaller pieces. Chop up garlic.
  2. Mix flour, salt, yeast, mushrooms, garlic and cheese. Add water and tomato sauce and knead in a stand mixer with the dough hook attachment for about 8 minutes
  3. Let dough rise until doubled, about an hour
  4. Flatten dough out into a rectangle
  5. Add some mushrooms
  6. Fold dough over mushrooms
  7. Add another layer of mushrooms
  8. Fold the opposite side of the dough over
  9. Fold the rest of the dough around to form a loaf
  10. Spray a loaf pan, add the dough and sprinkle with cheese
  11. Let rise until doubled, about 40 minutes
  12. Preheat oven to 350F and bake for 30 minutes
http://gardenofkneadin.com/2012/01/mushroom-garlic-bread/

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Lemon Lavender Bread

Posted on January 11th, 2012 by Chris

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Lemon Lavender Bread

Cook Time: 40 minutes

Yield: ~770g loaf

Lemon Lavender Bread

Ingredients

  • 521g Flour
  • 183g Milk
  • 10g Yeast
  • 10g Salt
  • 21g Melted butter
  • 10g Sugar
  • 1 Egg
  • Juice from 2 lemons (approx. 115g)
  • Zest from 2 lemons
  • 1 Tblsp Lavender

Instructions

  1. Add 521g flour, 10g yeast and salt, 10g sugar, the lemon zest and lavender and mix together
  2. Add 183g milk, lemon juice, 21g melted butter, and egg to the dry ingredients and mix.
  3. I kneaded the dough in my stand mixer for around 10 minutes, the dough was really sticky so I floured my work surface and kneaded by hand for a minute
  4. Let the dough rise, covered, until doubled in size. About an hour
  5. Once doubled, knead a few times, and shape into a boule.
  6. Cover and let rise for about 40 minutes or until doubled in size. I'm using a brotform dusted with icing sugar, which ended up thickening and sticking to the brotform, so don't make the same mistake.
  7. Preheat the oven to 350F slash the loaf (which I forgot to do) and bake for about 40 minutes. I covered the bread with foil for the last 15 minutes since it looked brown enough and I didn't want the top to burn.
http://gardenofkneadin.com/2012/01/lemon-lavender-bread/

I think this recipe still needs some work. The lemon flavour is good, the lavender is a little more subtle than I hoped for. I think doubling the lavender would work better.

View bakers percentage sheet.

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Blueberry Sourdough Focaccia

Posted on December 26th, 2011 by Chris

I made my sourdough starter using the directions from the Slice blog at Serious Eats. I based this recipe off of the Poolish Focaccia recipe in Peter Reinhart’s The Bread Bakers Apprentice from page 164. I replaced the poolish by scaling the sponge part of the Ciabatta recipe from Sourdough Home.

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Blueberry Sourdough Focaccia

Cook Time: 15 minutes

Yield: 17" x 12" Focaccia

Blueberry Sourdough Focaccia

Ingredients

    Sponge
  • 130g Sourdough starter (100% hydration)
  • 178g Flour
  • 75g Water
    • Final Dough
  • 380g Sponge
  • 423g Flour
  • 263g Water
  • 17g Salt
  • 106g Olive Oil
  • 21g Honey
  • Blueberries
  • Coarse sugar (optional)

Instructions

  1. The day before you want to bake the bread, feed the starter so you'll have enough to use 130g. Wait a few hours for it to get bubbly.
  2. Add 179g flour and 75g water to the starter, knead to combine, and let sit covered overnight.
  3. The next morning (about 10 hours later in my case) the sponge should have risen. Add 423g flour, 17g salt, 106g olive oil, 21g honey and 263g water to the sponge.
  4. If using a stand mixer, use the paddle attachment to mix the dough for a minute, or until everything is combined. Otherwise stir manually until everything is combined.
  5. Switch to the dough hook and knead for about 5 minutes, the dough should clear the sides of the bowl, but stick to the bottom. Or knead manually until the dough is smooth and elastic.
  6. Dust your work surface with flour and spread the dough out into a rectangle, or oval in this case
  7. Cover with blueberries, I used a whole 170g container
  8. Stretch and fold, like a letter
  9. Spray with oil, cover, and let sit for 30 minutes
  10. Stretch and fold again, spray with oil, cover, and let sit for another 30 minutes
  11. Stretch and fold once more, spray with oil, cover, and let sit for 1 hour
  12. Line a 17" x 12" cookie sheet with parchment paper, add olive oil and spread around so the parchment paper is covered. Transfer dough to cookie sheet, pour olive oil over the dough and use your finger tips to spread the dough out on the cookie sheet.
  13. Add more blueberries, cover and let sit for 2 hours.
  14. Preheat oven to 500F, use your finger tips to spread the dough out again, recover and wait for the oven to preheat.
  15. Once the oven is ready, add the coarse sugar, put the dough in the oven and lower the temperature to 450F. Bake for 10 minutes, then rotate the sheet and bake for another 5 or 10 minutes or until golden.
http://gardenofkneadin.com/2011/12/blueberry-sourdough-focaccia/

View Bakers Percentage spreadsheet.

I’ve submitted this post to YeastSpotting and Bread Baking Day #45.

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Chocolate Yeast Bread With White Chocolate

Posted on December 11th, 2011 by Chris

I decided to base this bread off of a white bread recipe from Peter Reinhart’s The Bread Bakers Apprentice, from page 268. I needed a reliable recipe for soft bread while only leaving the chocolate aspect to chance. I’m using almond milk for this bread, it lasts longer than regular milk so it’s all I buy. Using the same weight of regular milk should produce the same results.

To make the ganache I used one cup of heavy creamer, minus 1/4 cup that I used to make Lavender Truffles and an equal weight of chocolate chips (178g each). Brought the creamer to a simmer, added the chocolate chips and let stand for a few minutes then stirred until smooth. It made around 230g of ganache. I put what was left in the freezer, apparently it will last for 9 months.

I meant to buy espresso powder, but ended up getting cappuccino drink mix instead.

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Chocolate Yeast Bread

Cook Time: 40 minutes

Yield: Approx. 2lb dough

Chocolate Yeast Bread

Ingredients

  • 560g Flour
  • 331g Milk
  • 8g Yeast
  • 11g Salt
  • 2 Tbl Espresso powder or instant coffee (optional)
  • 93g Honey or Sugar
  • 49g Egg, lightly beaten (Approx. 1 large egg)
  • 60g Cocoa powder
  • 55g Shortening
  • 110g Ganache

Instructions

  1. Add 560g flour, 8g yeast, 11g salt, and 2 Tbl espresso powder to a bowl and stir to combine
  2. Add 93g honey, beaten egg, 331g milk, 55g shortening and 110g ganache and mix.
  3. Place dough on a lightly floured surface and knead for a minute or two to combine everything
  4. Knead dough in stand mixer with dough hook for about 15 minutes. Add some extra flour if needed so the dough doesn't stick to the bottom of the bowl.
  5. While the dough is in the mixer, coarsely chop the white chocolate.
  6. When the dough is ready, place it on a lightly floured surface and flatten
  7. Spread some white chocolate on top
  8. Fold and flatten
  9. Add the rest of the chocolate and fold again
  10. Knead a few times and form dough into a ball
  11. Oil a bunt cake pan, and make a hole in the centre of the dough
  12. Put into pan, flatten dough so it's evenly spread around and cover
  13. Let rise for about 2 hours or until doubled. My kitchen was pretty cold, so I left it in the oven with the light on.
  14. Heat oven to 176C/350F and bake for 35 - 40 minutes or until the internal temperature is around 90C/195F.
http://gardenofkneadin.com/2011/12/chocolate-yeast-bread/

The bread isn’t too chocolatey, and could use more white chocolate, or just cut into smaller pieces. I probably could have added the rest of the ganache when adding the white chocolate to give it a bit more of a chocolate flavour but otherwise it still turned out good.

View Bakers Percentage spreadsheet.
If you’d like to use this recipe to make a specific amount of dough, you can download the spreadsheet from Google Docs (download as Excel or OpenOffice) and enter a new weight into the Desired Weight cell at the bottom.

I’ve submitted this post to YeastSpotting.

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Cracked Wheat and Wheat Germ Sausage Buns

Posted on December 4th, 2011 by Chris

This is the first recipe I created, it took 4 tries until I felt that I had perfected it. I toast the wheat germ and cracked wheat first, both for about 5 minutes on medium low heat. I find that using honey instead of sugar gives the bread a slightly sweeter flavour. This bread is very soft and works well as a loaf for sandwiches, or buns for hamburgers, hotdogs and sausages. In the future I plan on making a 100% whole wheat version of this recipe.

I’ve included a link to the spreadsheet that has the bakers percentage at the bottom of this post.

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Cracked Wheat and Wheat Germ Sausage Buns

Cook Time: 15 minutes

Yield: 6 140g buns

Cracked Wheat and Wheat Germ Sausage Buns

Ingredients

    Poolish
  • 144 g Flour
  • 144 g Water
  • 1/4 tsp Yeast
    • Final Dough
  • 288 g Poolish
  • 287 g Flour
  • 78 g Water
  • 5 g Salt
  • 2 g Yeast
  • 5 g Honey or sugar
  • 40 g Cracked wheat
  • 28 g Wheat germ
  • 51 g Egg (approx. 1 large egg)

Instructions

    Poolish
  1. The night before, mix 144g flour with 1/4 tsp yeast, add 144g water and mix until all the flour is hydrated and cover bowl. Let sit on counter overnight
    2. Cracked Wheat
  2. Cover the cracked wheat with just enough water in a pot to cover
  3. Bring to a boil then cover the pot and remove from heat
  4. Let sit until softened, about 10 minutes
  5. Uncover pot and put in the fridge to cool it down, or make it in advanced so it has time to cool down.
    6. Final Dough
  6. Mix together 287g flour, 5g salt, 2g yeast, 28g wheat germ, 40g cracked wheat and 5g honey or sugar
  7. Add 78g water and one large egg, stir to combine
  8. Put dough on to a lightly floured or oiled surface and knead for about 20 minutes, or use a stand mixer with the dough hook for about 10 minutes
  9. Put dough in a lightly oiled bowl, cover and let rise for an hour or until doubled in size
  10. Punch down dough and cut into 6 140g pieces
  11. Lightly flour your work surface and roll out the dough
  12. Roll it back up, and set it on a baking sheet seal side down
  13. Cover and let rise for about 40 minutes
  14. Preheat oven to 218C/425F and bake for 15 minutes or until the internal temperature is 90C/195F
http://gardenofkneadin.com/2011/12/cracked-wheat-wheat-germ/

View Bakers Percentage spreadsheet.
If you’d like to use this recipe to make a specific amount of dough, you can download the spreadsheet from Google Docs (download as Excel or OpenOffice) and enter a new weight into the Desired Weight cell at the bottom.

I’ve submitted this post to YeastSpotting.

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Sun Dried Tomato, Oregano and Roasted Garlic Buns

Posted on December 2nd, 2011 by Chris

Final buns

I was originally planning on using basil instead of oregano but the grocery store was out. I’m using a poolish for this recipe, which in hindsight isn’t really necessary since the sun dried tomato will overpower any extra flavour a pre-ferment will add. This recipe should make 6 120g buns, but I lost too much dough on the spoon, my hands, and the bowl and was only able to make 5.

 

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Sun Dried Tomato, Oregano and Roasted Garlic Buns

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 5 120g buns

Sun Dried Tomato, Oregano and Roasted Garlic Buns

Ingredients

    Poolish
  • 119 g Bread flour
  • 120 g Water
  • 1/4 tsp Yeast
    • Final Dough
  • 239 g Poolish
  • 238 g Bread flour
  • 84 g Water
  • 5 g Salt
  • 2 g Yeast
  • 33 g Sun Dried Tomatoes
  • 1 g Freshly ground pepper
  • 19 g Roasted garlic
  • 5 g Fresh oregano

Instructions

    Poolish
  1. The day before making the bread, mix 119g bread flour with 1/4 tsp yeast, add 120g water and mix until there is no dry flour.
  2. Let the mixture sit covered for about 2 hours or until it becomes bubbly, then refrigerate overnight.
  3. Take the poolish out of the fridge an hour before making the bread
  4. Roast the garlic
    5. Final Dough
  5. Mix 5g salt, 2g yeast, and 1g pepper with 238g bread flour
  6. Chop up 33g sun dried tomato's and 5 g oregano and mix with the flour
  7. Add 84g water and 239g poolish and stir until a ball forms.
  8. Knead for 10 minutes on a lightly floured or oiled surface, or use a mixer with the dough hook attachment for 5 minutes or until it passes the window pane test
  9. Put in a lightly oiled bowl and cover for about an hour, or until doubled in size
  10. Shape in to 5 120g buns. I had about 35 grams of dough left over, and cut it up into 5 pieces and added it to the buns.
  11. Cover and let rise for about 40 minutes
  12. Preheat oven to 218C/425F 10 minutes before putting the buns in the oven
  13. Bake for 15 minutes or until the internal temperature is 90C/190F
http://gardenofkneadin.com/2011/12/tomato-oregano-roasted-garlic-bun/

I’ll be trying to improve this recipe in a future post, next time I’ll use basil, add more roasted garlic and not use a poolish.

Bakers Percentage

Preferment
Flour    100%
Water    100%
Yeast    0.27%

Preferment    100%
Flour    100.0%
Water    86.0%
Salt    2.0%
Yeast    1.0%
Sun Dried Tomato    14.0%
Pepper    0.5%
Garlic    8.0%
Oregano    2.0%

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First Post

Posted on November 30th, 2011 by Chris

This blog is going to chronicle my bread making adventures, as I try to create and improve my own recipes. Each recipe will be using bakers percentage which will require the use of a kitchen scale if you’d like to make the bread yourself. They aren’t expensive, and when doing the dishes afterwards, you won’t have to clean up a bunch of measuring cups and spoons.

I’m not the best photographer, but each recipe will include photos of the steps taken while making the bread. I find the visual aid to be very helpful and hope you will too.

If you have suggestions on what I should try adding to a bread recipe, feel free to leave a comment here, or any future post.

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