Bread With Jam

Category: Formula

  • Tangzhong Soft Rolls

    Once you find something on YouTube of interest, it seems every other video in your feed is of the same subject. Those Google Guys… Good or bad, that’s the way it is. So, this is called the tangzhong method. And what do you know? The good folks at KAF have all you need to make it happen. Veganize at your pleasure.

    Here is an Introduction to Tangzhong. Enjoy!

  • Another Milk Bread/Bun Formula

  • Buns from the King (Arthur Flour)!

    Here is what looks to be a promising recipe. Haven’t tried it yet. Photo credit: KAF

     

  • Large Cranberry Orange Muffins

    This morning, I baked these muffins for my wife to take to work. This is my third attempt in as many weeks. I’m finally quite happy with them. Here is the recipe…

    Ingredients:

    • 2 cups all purpose flour
    • 3/4 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup Ocean Spray Craisins
    • 1 tbsp flax seed (or egg replacer)
    •  3/4 cup fresh orange juice
    • 1/4 cup vegetable oil
    • 1 tsp orange zest

    Directions:

    1. Combine the dry ingredients
    2. Stir in Craisins
    3. Grind the flax seed to a powder and whip with about the same amount of water until it looks like whipped egg.
    4. Whisk the flax seed “egg” (or egg replacer) together with oil, zest, and fresh orange juice.
    5. Stir wet ingredients into dry until just moistened. Add water as necessary to make batter just barely able to fall off a large spoon.
    6. Spoon into greased muffin cups (3 1/2 inches at the top)
    7. Sprinkle tops with cane sugar
    8. Makes 6 large muffins
    9. Bake in preheated moderately hot (375 degrees F) oven for 30 min or till tooth pick comes out clean and tops are golden brown
    10. Cool for 10 minutes before gently removing to platter
    11. Serve warm or cool
    Tips: If you’re using a smaller muffin tin, bake at 400 for 20 minutes. Don’t try to remove muffins from tin right out of the oven; they’re not firm enough.
    Also, I baked a second batch that included chocolate chips. They were also good, but I prefer them without. You could also add chopped walnuts. I haven’t tried that.

  • Sunday Burger Rolls

    Once again, I’ve changed up the formulation for these rolls. Here’s the rundown:

    Burger Rolls
    • 1000 grams flour
    • 500 grams of Almond Milk
    • 100 grams of water
    • 100 grams of olive oil
    • Teaspoon of Instant Yeast (also known as bread machine yeast)
    • 22 grams of sea salt
    Combine dry ingredients first. And wet ingredients separately. For faster rise times, heat wet ingredients in the microwave for a minute or so until warm (not hot!)
    Using a hand mixer with dough hooks, knead well – about 5 minutes.
    Let rise until double in size (at least)
    Scale portions to 143.5 grams each (more or less – if my math is correct, that should make 12 rolls for a 3×4 matrix on the sheet pan).
    Form into balls and let rest for about ten minutes.
    Form with fingers into disks about 3 1/2 to 4 inches in diameter with a depressed center. Three of these should fit across a half sheet pan and just barely touch.
    Bake at 390° F for 20 minutes or until golden brown (inside temperature should be at least 190. 200 is better. Remove and brush with Earth Balance. Cool on a rack. Slice and store in zip lock bag for up to two days. Freeze for longer periods.
    Comment One: These are unquestionably the best rolls I’ve made to date. The same formulation could be used for dinner rolls, and/or hoagie, and/or hot dog rolls. Sesame or poppy seeds could be added prior to baking.

    Comment Two: These are the best rolls I’ve had from anywhere!

  • Boule 100% Whole Wheat Flour 70% Hydration

    This boule came out of the oven this morning around 7 AM. 100% Organic WW flour from Costco, 70% hydration, 16 hour fermentation (100% hydration pre-ferment). 500 degrees reduced to 375 – about 40 minutes convection.

  • Corn Bread

    This recipe tastes great when served hot tableside
    with jam or Earth Balance, or try some Vermont Maple Syrup!

    Ingredients

    Dry
    2 cups coarsely ground corn meal
    2 cups all-purpose flour
    1/2 cup granulated sugar
    2 teaspoons kosher salt
    4 teaspoons baking powder
    1 teaspoon baking soda
    Wet
    2 2/3 cup almond milk
    4 (equivalent) egg-replacer (approx 4 tablespoons –
    refrigerate 20 min after mixing)
    4 ozs vegetable
    oil
    2 cups frozen corn
    Preheat the oven to 425 degrees F. Place a 12-inch cast iron skillet inside to heat while making the batter.
    Whisk together the dry ingredients.
    Whisk together the wet ingredients with egg replacer.
    Add wet to dry and stir till combined. Don’t overdo
    it. (like pancake batter).
    Carefully
    remove the hot skillet from the oven. Reduce oven temperature to 400 degrees F.
    Coat the bottom and sides of the hot skillet with the spray
    oil. Add batter. Return uncovered skillet to oven. Reduce temperature to 400
    degrees. Bake until firm, 200 degrees in center and golden brown.
    About 30 minutes. Your results may vary. Allow to cool
    in skillet 15 minutes and serve.

    If
    using a 9″ skillet, reduce recipe by half.

  • Sourdough Waffles

    This morning we made waffles from a 100% hydration sourdough starter that fermented at room temperature last night. The batter made 8 delicious waffles that were about 4 inches square.
    Here is the recipe:
    • Sourdough: 3 cups (600 grams)
    • Sugar: 2 tablespoons
    • Salt: 1 1/2 teaspoons
    • Baking soda: 1 teaspoon
    • Almond milk: 4 tablespoons
    • Flax eggs: 2 tablespoons of seed ground fine, mixed with water and refrigerated
    • EEVO: 2 tablespoons (other vegetable oil is fine)
    Combine all ingredients in a sufficiently large bowl until well blended. Don’t worry about over mixing like you would with traditional methods. The mix should be homogenous.
    Spray your waffle iron with a non-stick spray. Bake according to directions provided by manufacturer.
    Serve with maple syrup or the topping of your choice.
    Leftovers (if you have any!) can be wrapped and frozen. Great in the toaster for the mornings when you’re in a hurry!

  • Sourdough Boules

    Today’s baking involved using two slightly different techniques. The boule on the left was baked using the Lahey method of placing it in a cast iron dutch oven, a half hour at 475 with another few minutes with the lid off to achieve just the right color. The loaf on the right had a second rise in a floured banneton and then baked directly on a stone. I used an inverted cast iron dutch oven as a cover and baked at the same time and temperature, 475 for a half hour. No additional time was necessary for browning. The internal temp was 200+ at the finish.

    Here is my dough mix:

    • 500 grams of sourdough starter
    • 750+ grams of flour (unbleached King Arthur)
    • 400 grams of warm water
    • 23 grams of salt
    • 1/2 teaspoon Instant Yeast
    My initial mix was a little to wet. I added about a handful more of flour until it didn’t stick to my hands and then kneaded by hand on a wooden chopping block for about another 8 minutes. Putting it into a covered glass bowl, in a little more than an hour, it had doubled in size.
    Next, I scaled the dough into the two loaves you see here. (that should be about 870 grams each).
    The bread was delicious and it will be great to have through the coming week. The next time, I plan to age my sourdough a little more, and/or use more of it. Though, I’m quite happy with today’s result.
    Tomorrow – sourdough waffles!
    Stay tuned! 
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  • Baker’s Percentage (BP)

    Nothing like starting off a blog by referencing another. But it is a good one.

    Professional bakers often use Baker’s Percentages (BP) to simplify their recipes. There are a number of good reasons for this. Here is a good starting point for understanding the hows and whys of this technique.

    May your bread always rise.

    — jam