Fresh baked ribbons

I submitted six different breads to the LA County Fair this year, most if not all of which I’ve posted previously on my blog. I’d heard from someone who works for my parents that I’d gotten two third place ribbons and one second place ribbon, and my ribbons arrived in the mail today so I can confirm the results. The Whole Wheat Panmarino and Pain de Campagne both received third place ribbons while my Cinnamon Swirl Walnut and Raisin bread received a second place ribbon. I did better than I expected, but not as well as I’d hoped of course! I’ll have to go back next year and come home with at least one first place. Unfortunately I wasn’t able to make it to the fair while the breads were still up to see my competition, so I’ll just have to guess. So, as said I think I’ve posted these before but here they are again celebration of the results at the fair!

The ingredients for all 3 are in the Scribd embed at the bottom of this post.

Sourdough Panmarino

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients: Page 1 of the document below

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight. Now would also be a great time to cook and mash your taters so they’re cool the next day! I like to leave the skins on and leave a about 25% of the taters as actual chunks, nice little surprises when eating the loaf!
2. The next day add the rosemary to the olive oil and warm it very gently on the stove, you’re just trying to infuse the olive oil with rosemary here. Allow the olive oil to cool.
3. Now, cream the starter with the water and rosemary olive oil for the recipe.
4. Mix together the flours(feel free to use all whole wheat here, that is my eventual plan with this recipe) and salt (and some black pepper if you’re feeling spicy), then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
5. At this point mix your mashed taters into the dough, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
7. Leave the loaves, covered, to proof. My dough had probably somewhat over risen in the first step, so for me this was only 30 minutes. Even without extra rising time on the first rise, they will probably be fine and ready to go in at 30 minutes as this is a wet dough.
8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment. Just before you put the loaves in the oven turn the temperature down to 400 degrees.
9. Put the loaves in, add water to your steam pan, and set a timer for 20 minutes. After 20 minutes turn 180 degrees and continue baking for another 20-40 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Panmarino

Panmarino

Pain de Campagne

Makes: 2 medium

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:Page 2 of the document below

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. Now, cream the starter with the water.
3. Mix together the flours and salt, then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
4. At this point take the dough out and give it two rounds of stretching and folding, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
5. After 45 minutes to an hour stretch and fold again. Repeat after another 45 minutes to an hour.
6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
7. Leave the loaves, covered, to proof.
8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment.
9. Put the loaves in, add water to your steam pan, and set a timer for 10 minutes. After 10 minutes turn 180 degrees and continue baking for another 20-30 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Pain de Campagne

Pain de Campagne

Raisin and Walnut with Cinnamon Swirl Loaf

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients: Page 3 of the document below

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day cream the starter with the water, eggs, and buttermilk for the recipe.
3. Mix together the flour, salt, sugar, shortening and cinnamon. Then mix in the creamed starter mixture til the dough just starts to come together. Let the dough sit covered in the bowl for 20 minutes
4. Give your counter or work space a medium dusting of flour and scrape the dough out. With lightly floured hands, give the dough about 5 minutes of kneading then work the walnuts and raisins in, round the dough into a ball and place it seam side down in a lightly oiled bowl.
5. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
6. Lightly degas the dough and divide it into two pieces. Roll each piece into a rectangle about 1/4 inch thick. Leaving a thin border around the edges, sprinkle a layer of cinnamon sugar all over the surface of the dough and then roll it up as tightly as possible into a loaf shape (trying to get more spirals to the swirl.
7. Place the loaf into a pre-oiled 9.5 x 1.5 inch loaf pan. Repeat the process for the other half of the dough.
8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
9. Preheat the oven to 350 degrees.
10. Bake for 20 minutes, turn loaves 180 degrees. Continue baking for another 20-45 minutes. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Unfortunately I somehow ended up with no pictures of this one! you’ll have to use your imagination It has been almost a month I think since I submitted to YeastSpotting, I left for Alaska shortly after the last one and then came back and was baking for the fair, then I got sick… So it is good to be back with this week’s YeastSpotting submission, even if these are repeats. I definitely had fun with the whole fair experience and I’m hoping to enter some bread next year, maybe some marmalades as well!

Cinnamon Sugar Flatbread

Oregano Flatbreads

Makes: 8-16 flatbreads (depending on size)

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. Now, cream the starter with the water and and olive oil for the recipe.
3. Mix together the flours and salt , then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
4. Take the dough out and knead it well, making sure to incorporate any flour that didn’t get incorporated in the first mixing. The barley and kamut flour may make the dough not come out quite as smoothly as you would expect.
5. When the dough has nearly doubled heat a large griddle or frying pan to medium low heat.
6. Now it is time to start separating it into balls of dough from 2-4 oz in weight. Roughly round the pieces of dough into balls a few at a time, then use a rolling pin or your hands to roll the dough out to either about 1/4 inch or 1/8 inch thick. 1/4 inch will end up somewhat close to a pita, just without the pocket, whereas 1/8 will more resemble a slightly thick tortilla. Now sprinkle dried oregano over the top of the flatbread and run the roller over it once or twice more to mash the oregano down in.
7. Spray the griddle or pan lightly with spray oil and place one of the flatbreads into the pan oregano side down. Cook about 2 to 3 minutes on the first side for 1/4 inch thick and 1 to 1 and a half on the first side for 1/8 inch thick. Then cook for another 30 seconds to minute and a half on the other side for both thicknesses. You want it to be just barely done so it will still be flexible.
8. Place the cooked flatbreads on a plate and cover with a towel to keep them warm and help soften them.
9. Alternate version: Roll the dough balls out part way and sprinkle the top with cinnamon sugar, then fold the dough over into a half moon shape and gently roll out again. Give it a short rest and roll further. These may take a bit longer to cook as they usually end up thicker. These are definitely best served warm, just as soon as they’re cool enough to eat really!

This week’s submission to YeastSpotting came about because I wanted to make some bread but I really didn’t want to turn the oven on (it was hot out)! This was really a pretty spur of the moment recipe, but I like how they turned out. Especially the cinnamon sugar ones! Less than two weeks til my submission deadline at the LA County Fair, time to get excited!

Cinnamon Sugar Flatbread

Oregano Flatbread

Oregano Flatbread

Oregano Flatbread

Sliced Panmarino

Sourdough Panmarino

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight. Now would also be a great time to cook and mash your taters so they’re cool the next day! I like to leave the skins on and leave a about 25% of the taters as actual chunks, nice little surprises when eating the loaf!
2. The next day add the rosemary to the olive oil and warm it very gently on the stove, you’re just trying to infuse the olive oil with rosemary here. Allow the olive oil to cool.
3. Now, cream the starter with the water and and rosemary olive oil for the recipe.
4. Mix together the flours(feel free to use all whole wheat here, that is my eventual plan with this recipe) and salt (and some black pepper if you’re feeling spicy), then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
5. At this point mix your mashed taters into the dough, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
7. Leave the loaves, covered, to proof. My dough had probably somewhat over risen in the first step, so for me this was only 30 minutes. Even without extra rising time on the first rise, they will probably be fine and ready to go in at 30 minutes as this is a wet dough.
8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment. Just before you put the loaves in the oven turn the temperature down to 400 degrees.
9. Put the loaves in, add water to your steam pan, and set a timer for 20 minutes. After 20 minutes turn 180 degrees and continue baking for another 20-40 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Well, I think this turned out a bit more flavorful than the first time I made panmarino. Not quite as soft because of the white wheat flour, but a fuller flavor! As of now, this is this weeks submission to YeastSpotting but in a few weeks it will also be one of my LA County Fair submissions, with a few tweaks. You can also read about the hike over on The Weekend Bread and Hiking Club.

Panmarino Loaf

Sliced Panmarino

Panmarino Loaf

Sliced Panmarino

Casatiello

I made casatiello sometime last year as part of the Bread Baker’s Apprentice Challenge (which I never actually finished…) but never got around to posting, I made the bread again recently for our second hike up Icehouse Canyon (trail report here [2 of us continued to Telegraph Mountain, great views!!]). I’ve modified the recipe slightly, mainly to accommodate making it as a sourdough. I figured this bread, which we commonly refer to as sandwich bread, would be good for a hike since it would be ready made sandwiches!

Sourdough Casatiello

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day cook the pancetta until lightly crisp, and saute the salami (chopped in chunks or slices) until it is also lightly crisp. Set both of the meats aside and reserve the rendered fat from both. When they are cool cut them into small pieces.
3. Having cooked the meat (giving it time to cool before adding to the dough), cream the starter with the buttermilk for the recipe.
4. Mix together the flours, sugar and salt, then mix in the creamed starter and eggs, til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
5. At this point weigh your rendered fat and use it to substitute for an equal amount of butter. Cut the remaining butter into at least 4 pieces and stir it vigorously into the dough, the dough will get fairly soft and sticky as you do this, keep mixing until the dough is smooth.
6. Either knead or mix all of the pancetta and salami pieces into the dough until fairly well incorporated.
7. Grate the smoked provolone coarsely and the hard cheese finely, and then mix into the dough until evenly incorporated. I like to do the grating right before the mixing because of an incident last time I made this where the grated cheese sort of reformed into a large piece before mixing into the dough and I ended up with a giant cave of cheese in the middle of the loaf.
8. Prepare oiled panettone molds or papers, or oil loaf pans. The dough will be fairly tacky and soft, so just quickly shape it into a loaf for a loaf pan or a ball for the papers/molds. I didn’t even move it to a work surface, I just did it straight out of the bowl. Cover the molds/papers/pans with oiled plastic wrap and leave the loaves to rise
9. Leave the loaves, covered, to proof, for me this was about an hour.
10. Preheat the oven to 350 degrees with the rack in the lower third of the oven. If you’re baking in the papers I suggest using a cookie sheet under them to make them easier to move, and to catch the oil that will likely drip out of the bottom
11. Bake for 20 minutes and turn loaves 180 degrees. Continue baking for another 20-40 minutes (depending on container), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

This bread was pretty yummy on the hike, and the salt content from the cheese and meat helped with the salt we were losing from the sweating! So, for now, submitting this to YeastSpotting but you should also be able to find it soon on The Weekend Bread and Hiking Club. Wrote up the hike, find it here Ice House Canyon to Telegraph Mountain!

Casatiello

Casatiello

Casatiello

Casatiello

Casatiello

Slices

Sourdough Banana Walnut Bread with Caramelized Banana Slices

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour, puree, and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day cream the starter with the puree, walnut butter, walnut (or other) oil, and water(ONLY if needed!)for the recipe.
3. Mix together the flours, brown sugar and salt, then mix in the starter, puree, butter, and oil mixture til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
4. Cut the bananas into slices 1/2 to 1/8th of an inch thick, then generously cover a plate with brown sugar and dip both sides of the banana slices in the sugar. Spray a large frying pan with a very light coating of spray oil and put it on the stove over medium heat. Cook the bananas until they are very fragrant and well browned, but not blackened. Remove the bananas from the pan to a plate to cool and pour the rest of the melted sugar from the pan over the top of them.
5. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and then flatten it out into a rectangle. Add the walnuts and caramelized banana slices on top of the dough, then give it a fold or two and some gentle kneading to incorporate the them. You will need need to add some additional flour to compensate for the added sugar and moisture from the bananas, but try to keep the dough fairly wet.
6. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
7. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
8. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Either shape the loaves into boules, batards, or do a letter fold and stretch them tight for brotforms. Place the shaped loaves in brotforms or on the towels (seam side up)
9. Leave the loaves, covered, to proof, for me this was about an hour and a half.
10. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
11. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. . Load the loaves into the oven and carefully pour about a cup of the hot water into the steam pan. Be careful of the window and light bulbs in your oven. Now lower the oven temperature to 375 degrees
12. Bake for 10 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 10-30 minutes (depending on shape), the loaves should sound hollow on the bottom when complete. You may actually want to underbake these some, it depends on if you want it to more resemble a regular yeasted bread or have more of the moisture of a quick bread style banana bread. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

So, it has been a while since my last submission to YeastSpotting (last week was from my new joint blog covering hiking and bread with my friends)! I may spotlight that new blog if we have an especially picture filled hike, but most submissions will come from here, recipes will be posted in both locations though! This was a GREAT bread for hiking, really tasty and it had fruit and nuts in it we devoured almost a whole loaf of it. All of the pictures are from a previous revision that had nowhere near as many caramelized banana slices in it, that was a tragic error in judgment, more is definitely better in the case of the banana slices!

Slices

Loaves

Loaves

Granola Bread crumb

I’m trying a new method of posting recipes here, vs what I’ve been using previously. We’ll see how it works? It has been a while since I’ve made a YeastSpotting submission, been trying to refine some already posted recipes, and, well, busy hiking! This is also cross posted on my new hiking blog. This bread is really good, if a bit heavy, and I did unfortunately screw up with the way I set the timer and so I underbaked it a bit. Alas, I’ll fix that next time.

Granola Bread

Jasmine Tea Bread

I’ve been wanting to make a bread involving tea for a while, and just finally got around to it. I really like jasmine tea and gemaicha, and I’ve managed to work both of them in here. It would, however, be appropriate to substitute any tea you like a lot in this recipe. I think the jasmine and genmaicha pair really well to give it a toasted/roasted base with a floral finish, but lots of other teas would work well too. The tea you brew as the liquid for the recipe you should brew quite a bit stronger than you would normally brew for drinking, the bitterness will almost completely disappear in the bread leaving you with a much stronger flavor impression from the tea.

Jasmine Tea Bread

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day brew a very strong tea in the amount listed, early enough for it to be cool when you make the bread. Then cream the starter with the tea for the recipe and add in the oil and honey.
3. Mix together the flours, powdered tea, and salt, then mix in the starter, water, and oil mixture til the dough just starts to come together as a ball, or a bit less than a ball as this dough is wet,. Let the dough sit covered in the bowl for 20 minutes
4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold, and repeat. Now return the dough to the bowl.
5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Give the pieces of dough a sort of letter fold, just to gather them together and tighten them. Place the shaped loaves in brotforms or on the towels (seam side down)
8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
11. Bake for 8 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 7-25 minutes (depending on shape and size), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

I knew what I was looking for with a tea bread, but I wasn’t really sure what to expect in how it would turn out. The baked bread had a strong jasmine scent to it, but the first part of the flavor is all bread and genmaicha giving a very nice roasted/toasted note to the bread. The jasmine flavor only really comes out in the finish, leaving a slightly sweet floral taste with you after you finish a slice, not at all overpowering. I think it might be interesting to try with earl grey, kukicha (an almost sweet green tea made from stems rather than leaves), or lapsang souchong. Although the lapsang would not be for the faint of heart… So, a very experimental (for me anyway) YeastSpotting submission this week.

Jasmine Tea Bread

Jasmine Tea Bread

Jasmine Tea Bread

Marmalade Bread

I’ve been making marmalade recently (planning on entering some in the county fair), playing around with recipes trying to find my favorite, I should have a post with some recipes soon. One of them, lemon raspberry, never really set up. It was more like lemons and raspberries in syrup. Probably didn’t have enough seeds in with it when I made it. Anyway, I was trying to think of a recipe for bread at the same time as I was trying to think of what to do with the lemon raspberry in syrup blend. Then it hit me, make bread with it. So, I just decided to modify my high hydration sourdough recipe to use marmalade for much of the moisture content. In this case when life gives you lemons, make lemon raspberry marmalade, and when that doesn’t work… stick it in bread. Just as notes, this one again uses less starter even though the recipe makes the whole amount, you only use some. Also, if you don’t have a really think marmalade I’d suggest compensating with a bit more water and a bit less marmalade.

Marmalade Bread

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day cream the starter with the water and marmalade for the recipe, then add in the oil and lemon juice.
3. Mix together the flours, zest, and salt, then mix in the starter, water, and oil mixture til the dough just starts to come together as a ball, or a bit less than a ball as this dough is wet,. Let the dough sit covered in the bowl for 20 minutes
4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold, and repeat. Now return the dough to the bowl.
5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Give the pieces of dough a sort of letter fold, just to gather them together and tighten them. Place the shaped loaves in brotforms or on the towels (seam side down)
8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
11. Bake for 8 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 7-25 minutes (depending on shape and size), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

The way the marmalade flavor developed in this bread was amazing, only rarely could you see the pieces of lemon or raspberry, but the flavor was everywhere. It didn’t hit you right away with each bite though, it was just a hint at first and then a few seconds later this burst of marmalade flavor. A friend said it was like having toast pre-spread with marmalade. This lemony goodness is this weeks YeastSpotting submission.

Marmalade Bread

Marmalade Bread

Marmalade Bread

Look at those seeds!

This bread came out of a rather failed attempt at a bread with roasted pumpkin in it. I’d seen a bread online somewhere with slow roasted pumpkin in it, but I guess the pumpkin I used wasn’t that good because it just came out with a really bitter and not very positive flavor. However, the sunflower and pumpkin seeds in it did lend a great flavor (if a bit overpowered by the pumpkin). So I decided to take that idea and expand on it a bit. Sunflower, pumpkin, sesame, chia, and flax seeds and pine nuts. In addition to that, I used toasted sesame oil to add even more of a toasty/nutty flavor. The one mistake I think, was not using enough water with the chia and flax seed. So while the recipe will include the amount I used, I strongly suggest adding another 50% water to the flax and chia seeds, I think it would help the finished bread a fair amount. I also used a smaller amount of starter in this recipe, because I forgot to make enough and was making another bread… Way to go me!

Six Seed Bread

Makes: 2 medium loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Directions:

1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
2. The next day cream the starter with the water for the recipe, then add in the toasted sesame oil.
3. Mix together the flours and salt, then mix in the starter, water, and oil mixture til the dough just starts to form. Add in the flax and chia soaker and the rest of the seeds and mix until evenly incorporated. Let the dough sit covered in the bowl for 20 minutes
4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and repeat.
5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
7. I made these particular loaves in loaf pans, which I did because I needed bread for sandwiches, however I think because of the large quantity of seeds it might work best with the support of a loaf pan. Lightly oil 2 9×5 inch loaf pans, flatten the dough into a rectangle and then roll it up tightly. Tuck the ends under slightly and then roll it on the bench for a few seconds to even the loaf out and then place it seam side down in the loaf pan.
8. Leave the loaves, covered, to proof, for me this was about an hour to an hour and a half.
9. Preheat the oven to 375
10. When the oven is preheated put the loaf pans in and set a timer for 20 minutes. At 20 minutes turn the loaves 180 degrees and swap their position in the oven, do this again 20 minutes later. Continue baking for another 10-20 minutes until the loaves sound hollow on the bottom, then remove to a cooling rack for at least 1 hour before cutting.

Out of failure… comes deliciousness. This bread is incredibly nutty, well, that should really be obvious. But it is. So, this is this week’s submission to YeastSpotting, which I give hearty thanks to for the hard work put into it, and the constant inspiration from all the participants!

Six Seed Bread

Six Seed Bread

Six Seed Bread

Sourdough Waffles

Been a while since I’ve posted! Largely because I haven’t been making much new lately, just remaking things I’ve made before. I do have some new variations on a couple of the recipes that I should have up soon, and a few other non bread related projects. But for today, just my spin on a yeasted waffle recipe from the LA Times.

I had been wanting to try this recipe for a while, and when I finally decided to make it I had some extra starter so I figured, hey, why not make it sourdough? It turned out pretty tasty, and quite fluffy waffles.

Sourdough Waffles

Makes: 8-16 Waffles (depending on waffle maker size)

Time:Day 1: Mix Batter, Day 2: Add in baking soda and cook.

Ingredients:

• About 3 to 4 oz ripe 66% starter
• 1/2 cup water
• 2 cups milk
• 1/2 cup butter(melted)
• 1 tsp salt
• 1 tsp sugar
• 2 cups flour
• 2 eggs
• 1/4 tsp baking soda

Directions:

1. Mix the starter together with the milk and water, allow it to sit for a bit if you can’t get the start mixed in well. You don’t want too many large chunks of starter.
2. Add in the melted butter, salt, sugar, eggs and flour. Beat until you have a nice smooth mixture. Now cover the bowl and refrigerate overnight. (If your starter was cold when you started, you may want to leave it out of the fridge for a little while to get some activity going.)
3. Just before cooking the waffles, beat in the baking soda. This will deflate the batter, if it has risen significantly. Cook the waffles in the waffle maker. And, finally, eat your delicious waffles!

These are super easy to make, and a great way to use a little bit of extra starter you might have left over. In the future I’ll have to try them with some whole grain flours, as I tend to prefer waffles/pancakes made from some sort of multi/whole grain flour mixture. So, back to YeastSpotting this week after quite a hiatus, hopefully next time it will be an ‘actual’ bread!

Sourdough Waffles

Sourdough Waffles