Making Soup My Way

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January is National Soup Month and as you probably know, soup goes really well with bread.

Making Lentil & Potato Soup My Way

Normally, when you plan a meal, you start with the main attraction and then choose the bread to go with it. However, being a bread-baking fanatic, I tend to arrange my meals the other way around.

So when the Bread Baking Babes decided to make chapatis, I needed something to go with them. Lentil soup seemed liked the perfect accompaniment. However, I had never made it before.

As luck would have it, an article popped up in my news feed one day on making lentil soup without a recipe

Making Lentil & Potato Soup My Way

 

I started out making lentil soup, but somewhere along the way, the soup transformed into something totally different.  In addition to lentils, I added some of my favorite things like potatoes, carrots, onions, celery and such. 

My meal in-a-pot needed some color (and vitamins) so I decided to visit my garden to see what was growing.  This is the first time I’ve had a winter garden so I wanted to make use of it. I named it my soup garden because I planted vegetables that would go in soup. Of course, just because you plant them, doesn’t mean that is what you will get. 

When I checked my plot at the community garden, the spinach looked a little worse for wear, but I had some kale. So that is what I used in this soup.  I only had a couple of handfuls; just enough to give it a little bit of color. I was just excited to be able to use something from my garden, especially in the winter.

To make this a complete meal and to give it a richer flavor, I also added some smoked sausage. 

After adding a little bit of this and a little bit of that, I don’t think this soup qualifies as lentil soup anymore, but it sure tastes great.  It reminds me of Tuscan Bean Soup without the beans.

I doubled the recipe below and froze the extra.

 

Lentil and Potato Soup My Way

Serves: 4 to 6

Adapted from: Soups by Marquerite Patten

Ingredients:

  • 1 cup lentils *
  • 2 medium onions, chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 2 medium potatoes, diced
  • 2 teaspoons minced garlic or to taste
  • 1 cup kale or baby spinach, torn apart
  • Sliced cooked sausage (optional)
  • 4 cups (32 oz. box) vegetable or chicken stock
  • 1/2 teaspoon curry **
  • 1 teaspoon dried thyme **
  • 1/2 teaspoon rubbed sage **
  • 1/2 teaspoon dried parsley **
  • Salt and pepper to taste

* I used red lentils which cook fairly quickly and don’t need to be soaked before using. You can use green or brown lentils if you prefer, but you’ll need to soak them overnight before adding them to this soup.

** I incorporated a mixture of seasonings to add depth of flavor. Feel free to season to your taste.

Directions:

Place the lentils and the vegetable or chicken stock in a large saucepan or stockpot. Add the sliced carrots, onions, minced garlic, celery, potatoes and sausage. Tear the kale or spinach and add it to the pot.

Making Lentil & Potato Soup My Way

Sprinkle in the seasonings of your choice and stir well.  Cook the soup for 1 1/2 to 2 hours, or until the potatoes and carrots are tender.  Be careful not to let it boil.  Feel free to pour in more stock if you add too many vegetables like I did.

Season to taste with salt and pepper and serve with the bread of your choice. 

I enjoyed this soup with Chapatis (not shown).

 

Making Lentil & Potato Soup My Way

 

Happy Baking and Soup Making!

Cathy

Naturally Sweet and Tender Sprouted KAMUT Bread

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Incorporating sprouted grains into loaves makes them more easily digestible and improves the nutritional quality of the bread. Using sprouted wheat also allows the natural sweetness and tenderness of the wheat to shine through.

Naturally Sweet and Tender Sprouted KAMUT Flour Bread

 

I’ve experimented with different types of sprouted breads over the past several years.  So I was delighted when Peter Reinhart released his new book, Bread Revolution, which focuses on breads made with sprouted wheat and other grains.  Now, I can experiment some more.

I just love his books. He is always on the cusp of what is going on in the world of bread baking.  I’m looking forward to learning more from him at this year’s Asheville Bread Festival. It’s happening the first weekend in May if you are interested in attending.

Last year, at the Asheville Bread Festival, in addition to the great teaching, I also met the owners of To Your Health Sprouted Flour Co and bought several bags of their sprouted flour. 

When I was cleaning out my cupboards to make the Mixed Grain Loaf the other day, I realized the sprouted KAMUT flour needed to be used soon so I started experimenting with that flour first.

Naturally Sweet and Tender Sprouted KAMUT Flour Bread

 

For this loaf, I began with the master formula for making sprouted whole wheat bread.  I learned this formula in one of Peter Reinhart’s workshops a couple of years ago. It’s the one I used for this Whole Wheat Bread with no added fat or sweetener.

This time, I used 500 grams of sprouted KAMUT flour and adjusted the rest of the ingredients based on the bakers percentages.

I wanted a different type of loaf so I shaped it as an oval and baked it on a baking stone rather than in a loaf pan.  I attempted to slash this loaf to resemble sprouts, but I ended up with a tear-shaped loaf. Or, perhaps if you use your imagination, it could be considered a wheat berry-shape.

Naturally Sweet and Tender Sprouted KAMUT Flour Bread

 

Sprouted KAMUT Flour Bread

Makes: 1 large loaf

Adapted from this sprouted bread formula and from Peter Reinhart’s Bread Revolution

Ingredient Grams %
Sprouted KAMUT flour 500 grams 100%
Fine sea salt 8 grams 1.6%
Instant yeast 5 grams 1.0%
Water, room temperature 450 grams 90%

 

Mix the Dough

In a large bowl, whisk together the sprouted flour, salt and yeast.  Pour in the water gradually and mix with a Danish dough whisk or big wooden spoon until the dough is fully hydrated.  You can also use a stand mixer for this, but it’s not necessary.

Don’t add any additional flour. Allow the dough to absorb the water. Let it rest uncovered for 5 minutes. Then continue mixing with the Danish dough whisk or by doing turns-and-folds in the bowl until the dough begins to develop.  During this time, the dough should thicken but it will still be sticky.

Stretch and fold the dough

Using a dough scraper or spatula, transfer the dough to a lightly oiled area.  Stretch and fold the dough over itself from the top, bottom and sides. You can use oiled hands for this part to make it easier. I didn’t want to add any oil, so I did the folds and turns in the bowl and used the dough scraper to scrape down the sides of the bowl. 

Refer to this post for a photo tutorial of the fold-and-turn method.

The dough should firm up some after the fold and turns, but it will still be soft.  If you do the folds and turns on the work surface, cover the dough with the bowl.  If you do them in the bowl, like I did, cover the bowl with plastic wrap or a kitchen towel.

sprouted-kamut-flour-bread-1-18

Perform 3-4 additional stretch and folds of the dough at 15-minute intervals.  The intervals can be between 5 and 20 minutes. I found that 15 minutes worked well. The dough should firm up each time you perform the stretch and fold.  After the final one, it should be soft and supple and tacky, but not sticky. 

Bulk Ferment at room temperature or cold ferment in fridge overnight

At this point, you can let the dough bulk ferment for 1 1/2 to 2 hours, then bake the loaf or place it in the refrigerator to ferment overnight.  I opted to let it ferment overnight in the refrigerator.

Shaping the loaf

After the bulk ferment, shape the loaf into a boule and let it rest on the counter for 10 –15 minutes. Then shape it into an oval (or the desired shape) and place it in a lined-banneton basket sprinkled heavily with (brown or white) rice flour.

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Alternately, you can shape it into a loaf shape and place it in a 9” x 5” loaf pan to proof.

Proof the loaf

Cover the loaf with plastic wrap and let it proof for 1 to 1 1/2 hours at room temperature.  During this time, the dough should only increase in size by 1 1/2 times it size. You’ll know it’s ready when it springs back when you poke it with your finger.  If it doesn’t spring back, but holds the dimple, it’s over proofed.  If it over proofs, it will be too heavy and might fall during the bake cycle.

sprouted-kamut-flour-bread-1-20

 

Bake the loaf

If you are baking a hearth loaf, about 45 minutes before you plan to bake the loaf, preheat the oven to 450 degrees F. with a baking stone on the bottom rack and a steam pan (or iron skillet) on the top rack.

After the final proof, carefully flip the loaf out of the proofing basket and onto a floured baking peel or parchment paper.  Score the loaf in the pattern of your choice.  Then, using a baking peel, slide the loaf (on the parchment paper) onto the preheated baking stone.  Spritz the loaf with water and quickly add 3 or 4 ice cubes to the steam pan.  Then close the oven door.

sprouted-kamut-flour-bread-1-14 sprouted-kamut-flour-bread-1-16  

 

Bake the loaf for 15 minutes, then rotate it for even baking, then bake the loaf for 15 – 20 more minutes until it is golden brown and sounds hollow when thumped. The internal temperature of this loaf should be 200 degrees F.

Transfer the loaf to a wire rack to cool at least 30 minutes before slicing and serving.

If you are baking it in a loaf pan, just preheat the oven to 375 degrees F. and bake the loaf for 25 minutes, the rotate it and bake for an additional 25 to 40 minutes.  The loaf should be golden brown and the sides should be firm and not squishy to the tough. If using a instant-read thermometer, it should read 190 degrees F.  Let the loaf cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Pay close attention because you want to make sure this bread gets done all the way through or it will be gummy on the inside.

 

Naturally Sweet and Tender Sprouted KAMUT Flour Bread

This bread has a complex and earthy smell and a sweet, non bitter flavor.  The  texture is perfect for a slice of toast or a sandwich. It is crusty on the outside and soft and fluffy on the inside. It tastes really good toasted with cheese on it.

I placed my loaf in a plastic bag to store it and although the texture started out chewy, it softened up.  If you prefer an artisan-type loaf with a chewy crust, then don’t place it in a plastic bag.

 

Happy Baking!

Cathy

Chapatis aka Rotis (Indian Flatbread) #BreadBakingBabes

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My first attempt at making chapatis was less than optimal. They tasted like fried flour and water. I didn’t think this was what Elizabeth had in mind when she chose this Indian flatbread as the challenge for January for the BBB so I waited a couple of days and tried it again.

Chapatis aka Rotis (Indian Flatbread) BBB

Chapati is an unleavened round flatbread made of whole wheat.  The term chapati appears to be used interchangeably with roti or rotta bread although the references I found indicated that roti is usually made with atta flour, which is a very finely ground whole wheat flour, not regular ground whole wheat flour like we have in the US.

When I learned we would be making these puffy flatbreads, I was a bit skeptical. I thought, “just hold the bread over a flame and watch it puff up… yeah, right!“  The skeptic in me wanted to know how to do this on a gas stove without getting burned.  And, why do they need to puff up?  Does this improve the texture or flavor of the bread?

Once I got over my initial reaction, I decided to just do it.  One evening after work, I made the dough, and tried my hand at puffing the flatbreads over the gas flame.  I still didn’t quite know what I was doing, but even so, some of the chapati actually puffed up in the pan. They were a bit heavy because I had used too much flour when I rolled them out.

I was a little disheartened, but after seeing photos of the lovely flatbreads the other babes made, I decided to try it again.

This time; however, I did some research on how best to cook them on a gas stove. According to one source, you only have to hold them over the flame if they don’t puff up in the pan. If the surface heat of the pan or griddle is hot enough, they should (or could) puff up automatically in the pan. 

Another reason to utilize the “hold-over-the-flame” technique is to speed up the process when you are making a bunch of chapatis.  For this approach, you hold one over the flame to puff it up while you are cooking another roti on the griddle. Sounds like an efficient method once you get the hang of it.

This one puffed up in the pan very nicely so I didn’t need to hold it over the flame.

Chapatis aka Rotis (Indian Flatbread) #BreadBakingBabes

The reason you want to let them puff up is so they will be soft and tender.  Ah ha! That’s why my first batch tasted liked fried flour and water. 

While you are cooking these flatbreads, you aren’t supposed to let them get scorched. If they do start to scorch, you’re supposed to remove them from the pan or flame even if they haven’t puffed up.  Some of mine got a little scorched while I was waiting for them to puff, but I actually didn’t mind the scorched spots. It gave the rounds a slightly charred flavor.

 

Making Chapati on an electric stove:

Elizabeth’s post http://etherwork.net/blog/bbb-chapatis/ outlines the process for making them on an electric stove.

Click here to watch Elizabeth’s awesome video of making and puffing the rotis on an electric stove: https://www.youtube.com/watch?v=HSZd92w2e6Q#action=share

Elizabeth’s recipe is based on "Flat Wholewheat Bread - Roti" in A Taste of India by Madhur Jaffrey

 

 

Making Chapati on a gas stove:

I adapted Elizabeth’s recipe the second time I made these Indian flatbreads.  This version includes a 50/50 mixture of whole wheat to all-purpose flour. I also added a little bit of olive oil.  The oil is optional but I found it helped to soften the dough.  The oil also provides good keeping quality if you want to save some of the flatbreads to eat another day.

Chapatis aka Rotis (Indian Flatbread) #BreadBakingBabes

Here are some of the sources I found helpful:

Ingredients:

Makes: 8 chapatis

  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil (optional)
  • 1 cup just-boiled water

Directions:

In a bowl, mix flours and salt. Add hot water gradually, stirring with a fork until you have a soft dough. The amount of water will vary drastically depending on air temperature and humidity. You just have to play with it. You are aiming for dough that resembles silly putty.

Using as little extra flour as possible, knead on a board or in the air for 10 minutes until the dough is soft and silky.

Put the dough back in the bowl. Cover with a damp cloth or plate and let sit on the counter for 30 minutes to one hour.

Put the pan or griddle on medium heat. Do not oil it.

Cut the dough into 8 equal pieces. Lightly flour each one and put 7 pieces back in the bowl. Cover the bowl. Form the piece of dough into a ball and flatten it. Roll it out into a round until it is quite thin but not too thin. You’ll have to play around with the thickness to find out what works best for you.

chapatis-1-13 chapatis-1-14
chapatis-1-15 chapatis-1-16

 

As you roll out the dough, make sure it is not sticking to the board and that there are no holes. Keep the rolling pin lightly dusted with as little flour as possible and the board the same way.

Place the round of dough on the hot griddle. As soon as you see little bubbles form, turn it over using tongs. If the pan is hot enough, it should start to puff up. If not, hold it over the gas flame at low heat. Turn it over once or twice to ensure that it puffs up completely. Don't be worried to see a few dark brown spots on it.

Here is a photo of a couple rotis puffing up. As you can see, mine weren’t exactly round. The first didn’t puff up all the way.  The four frames at the bottom show one that did puff up all the way. Yea!

chapatis-2-3 chapatis-4-3
chapatis-5-2 chapatis-7-2
chapatis-7 chapatis-8
chapatis-1-18 chapatis-2-2
chapatis-3-2 chapatis-4-2

 

Put the finished flatbreads into a pot and cover it with a lid. Keep it in a warm oven. Roll out the next piece of dough and repeat until you have 8 rotis. As you put a new roti on the stack, turn the finished rotis over to keep the bottom ones from getting wet.

Chapatis (Indian Flatbreads) #BreadBakingBabes

 

I’m starting to get the hang of the rolling and the puffing.  It’s really not that hard, but it does take a little practice. I’ve been enjoying these chapatis with lentil soup.  They also make a great snack!

Thanks Elizabeth!  This was a great challenge to get me out of my bread box.

Bread Baking Babes - January 2015 Chapatis

 

Bread Baking Babes (current dozen):

 

Bread Baking Buddies:

  • That’s you!

If you would you like to bake along with us and get a Buddy Badge:

Just make the Chapati (Roti), then email your link to Elizabeth, the kitchen of the month or post your photo to the BBB FB page. Refer to her post for details. Submissions are due by January 29th

Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

I hope you'll join us this month!

Happy Baking!

Cathy

Clean out the Cupboard Bread

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Do you have bags of flour with just a little bit left in them? Then it’s time to clean out your cupboard and use up those bags of flour you’ve been storing. Why not create a new loaf or revisit an old favorite, but make it new by substituting a different flour.  

Mixed Grain Loaf with Poolish

You know the saying “out with the old and in with the new?”  It’s a great way to begin the new baking year as well.

I have bags and containers filled with different types of flour in my refrigerator, freezer and cupboards so when I read a blog post recently by Jarkko Lane, the editor of the Bread Magazine, I took him up on his challenge to clean out the flour cupboard. 

He encouraged us to take a look at our flour shelves to see if there were any bag ends that should be used before they reach their best before date and start to go rancid. He called his loaf Bag End Bread

I thought that was a wonderful idea!  So I decided to create my own bread and use up some of my flour in the process. I looked in my freezer first since the flour in there had been resting the longest. I picked a couple of different grains to make things interesting, then I set out to create a loaf using these flours.

I wanted to make a loaf that utilized a poolish and incorporated some whole wheat and gluten-free flours.  To accomplish this, I revisited one of my favorite breads, White Bread with an Overnight Poolish, from Ken Forkish’s Flour, Water, Salt & Yeast

He has mixed grain formulas in the book as well, but I wanted to make my own so I started with the white version and went from there. I used a mixture of bread flour, whole wheat, Teff and millet flours.

I baked the loaf in my La Cloche.  I hadn’t used this stoneware baker in awhile, but it worked really well for this type of bread. The bread turned out to be a chewy, yet flavorful loaf.

Mixed Grain Loaf with Poolish

 

Mixed Grain Cupboard Bread with Poolish

Adapted from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Makes: One Loaf

Poolish:

Ingredient Quantity Baker’s %
White bread flour 250 grams 100%
Water 250 grams 80 degrees F. 100%
Instant dried yeast 0.4 grams

 

Final Dough:

Ingredient Final Dough Mix Quantity Baker’s %
White bread flour 125 grams 80%
Whole Wheat flour 70 grams 14%
Teff flour 15 grams 3%
Millet flour 15 grams 3%
Water 125 grams 105 degrees F. 50%
Fine sea salt 10 grams 2.0%
Instant dried yeast 1.6 grams
Poolish All of the above 50%

 

 

1) Start the Poolish

You can start the poolish the evening or day before you plan to bake the bread; whatever suits your schedule.  I planned to bake this bread Saturday afternoon so instead of utilizing an overnight poolish, I started the poolish Friday morning and made the final dough Friday night, then I placed the dough in a proofing basket and let it rest in the refrigerator until I was ready to bake the bread Saturday afternoon.

To make the poolish, whisk the flour and yeast together in a large bowl and add the 80 degrees F. water. Mix by hand or with a wooden spoon until it is thoroughly blended. Cover the bowl with plastic wrap and let it sit at room temperature (65 to 70 degrees F.) for 12 to 14 hours.  When the poolish is ready, it should be bubbly and almost tripled in volume.

mixed-grain-overnight-poolish-1-4

 

2)  Mix the Final Dough

Later that evening or the next day, after the poolish is fully mature, whisk together the flour, salt and instant yeast in a large bowl.  Pour the water (105 degrees F.) around the edges of the poolish to loosen it from the bowl. Then pour the water/poolish mixture into the flour mixture and use a spatula or wooden spoon to mix the poolish with the flour.

Using wet hands, mix the dough by folding it to thoroughly incorporate all of the ingredients (refer to my post on making Tartine Country Bread) The dough should be around 74 - 75 degrees F.

 

mixed-grain-overnight-poolish-1-5 mixed-grain-overnight-poolish-1-7

 

3) Bulk Fermentation

Let the dough rest for 2 to 3 hours after mixing.  During this time, do two or three folds during the first hour after mixing the dough.

Turn the dough out onto the counter or a wooden board, cover and bench rest for 10 min.

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Prepare a round banneton or linen-lined basket or bowl by dusting with brown or white rice flour. Shape the dough into a boule, and place it seamside up in your prepared basket.  Cover with plastic wrap or place it in a plastic bag and let it cold ferment in the refrigerator (12 – 24 hours).

 

mixed-grain-overnight-poolish-1-9 mixed-grain-overnight-poolish-1-10

 

4) Bake the Loaf

When you are ready to bake the loaf, preheat the oven to 500F (260C) for at least 40 minutes with a La Cloche, Dutch Oven or ceramic bread baker on the middle rack.

You’ll bake the dough directly from the fridge so don’t remove the proofing basket until you are ready to flip the loaf into the pot.

Carefully flip the loaf from the basket into the preheated bread baker, score the top of the loaf, place the lid on the unit and put in the oven. 

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Reduce the oven temperature to 475F (245C) and bake the loaf covered for 25 minutes. After 25 minutes, carefully remove the lid, reduce oven temp to 450F (232C), and continue baking for an additional 25 minutes, or until crust turns a dark brown.

Cool the loaf on a wire rack for 90 minutes before slicing.

Mixed Grain Loaf with Poolish

I’m sending this Mixed Grain Cupboard Bread with Poolish to be yeastspotted.

 

I was very pleased with how this clean-out-the-cupboard loaf turned out.  I like the color and texture.  Next time, I might try a little bit more whole wheat or increase the amount of Teff or Millet to see how it changes the texture and flavor.

Happy Baking!

Cathy

Stout, Rye and Pumpkin Sourdough #BOM

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When you think of beer bread, if the image of a quick bread made with soda is what comes to mind, then I challenge you to get out of your comfort zone and try this bread.  This Stout, Rye and Pumpkin Sourdough is not your average loaf made with beer, and this is a good thing, in my opinion.

Stout, Rye and Pumpkin Sourdough #BOM

I’m not a huge fan of beer bread although I’ve made a few that I enjoyed, particularly ones that included rye flour.  For the most part, the beer breads I tried before were too sweet and sort of empty of flavor. The taste and texture contradicted what my taste buds were expecting; however, not so with this bread.

This artisan loaf, made with stout and sourdough, is not sweet at all.  It’s a very appealing and tasty crusty loaf. 

And to think, I almost didn’t make it.  This was the bread of the month for December for the Artisan Bread Bakers FB group and my first thought was, “I think I’ll skip this one.”  Then I started seeing photos popping up on FB of the beautiful breads the other bakers in the group had made and it looked like a bread worth trying.  I’m so glad I decided to make it.

This bread reminds me of Ireland because it’s made with Stout.  It was the last bread I made in December, but I waited until the first of the year to post it because it’s such an exceptional loaf.

Stout, Rye and Pumpkin Sourdough #BOM

 

To really develop the flavor of this loaf, it takes about three days from start-to-finish.  Don’t let that discourage you from trying it.  Most of the time, the dough is fermenting. Good bread takes a while to develop the flavor. It is worth the wait so just plan according. 

For instance, if you want to serve the bread for Sunday Dinner, start the levain Friday evening and let it rest overnight at room temperature.  Make the final dough on Saturday, place it in the proofing basket and let it cold ferment in the refrigerator overnight. Then take it out of the fridge on Sunday when you are ready to bake it.

 

Stout, Rye & Pumpkin Sourdough
(Makes 1 loaf)

The oven spring on this loaf is phenomenal.  It just pops during the bake cycle.  The crust and crumb are exceptional as well.  I baked it in a Dutch Oven Combo Baker, but you can use any type of Dutch oven to bake this loaf.

Stout, Rye and Pumpkin Sourdough #BOM

 

Day 1 (Morning): Feed sourdough starter

The morning of the day before you plan to make this loaf, feed your sourdough starter so that it is active and ready to go.

Day 1 (Evening): Prepare the levain

Prepare your levain the evening before you plan to make the dough.

  • 45g starter (100% hydration)
  • 150g Stout beer – room temperature
  • 150g Rye flour

Place the sourdough starter in a medium bowl and pour the stout over it. Stir to break up the starter.  Add in the rye flour and mix the ingredients together until the flour is completely hydrated. Cover the bowl with plastic wrap, and let it ferment at room temperature overnight (8-12 hours, depending on your starter). The mixture will not double, but become fluffy and airy.  I let mine rest for the full 12 hours.

Day 2: Prepare the Final Dough

  • All of the levain
  • 165g Stout
  • 165g warm water
  • 50g pumpkin puree
  • 500g Bread flour
  • 10g sea salt

Combine the levain with the stout, water and pumpkin. Add the flour and mix until it is incorporated into a shaggy mass.

Cover the dough and let it autolyse (rest) for 30 - 60 min. Allowing the dough to rest before adding the salt, helps the gluten begin to develop and keeps the dough from getting tough.

After the autolyse, add the salt, and mix until fully incorporated. Add a few drops of water to helps dissolve the salt, if necessary. Mix the dough for a few minutes on low/med speed on the mixer, or use the fold-and-turn method in the bowl if you are doing this by hand.

Turn the dough out into greased bowl. Perform a series of stretch/folds, then cover tightly with plastic wrap. Repeat stretch/folds every 30 min for the first two hours. After the first two hours, bulk ferment on the counter for an additional 1 -2 hours.

Turn the dough out onto the counter or wooden board, cover and bench rest for 10 min. Prepare a round banneton or linen-lined basket or bowl by dusting with brown or white rice flour. Shape dough into boule, and place in your banneton.

If you place the dough seam side down, when it is turned out into the Dutch oven, the seam should open up naturally in the oven without having to slash the dough. If you prefer to score the dough before baking, place the boule seam side up in the basket.

Place dough in a plastic bag and cold ferment in the fridge (12 – 24 hours).

 

stout-rye-pumpkin-sourdough-1-3 stout-rye-pumpkin-sourdough-1-2
stout-rye-pumpkin-sourdough-1-16 stout-rye-pumpkin-sourdough-1-4

 

Day 3: Bake the Loaf

Preheat the oven to 500F (260C) for at least 40 minutes with a cast iron Dutch Oven on the middle rack. You’ll bake the dough directly from the fridge so don’t remove the proofing basket until you are ready to flip the loaf into the pot.

Carefully turn the dough out into a combo cooker or Dutch oven, slash (if your seam is down), cover and put in the oven. 

I decided to try it with the seamside down in the basket; however, when I turned it over into the combo baker, the seam was mostly gone so I ended up scoring it anyway.

stout-rye-pumpkin-sourdough-1-15 stout-rye-pumpkin-sourdough-2

Reduce temperature to 475F (245C) and bake covered for 25 minutes. After 25 minutes, carefully remove lid, reduce oven temp to 450F (232C), and continue baking for an additional 25 minutes, or until crust turns a dark chestnut brown. Don’t be afraid to bake strong for a dark flavorful crust.

Cool on wire rack 90 minutes before slicing.

Stout, Rye and Pumpkin Sourdough #BOM

I’m sending this Stout, Rye & Pumpkin Sourdough to be yeastspotted.

 

I had fun with this one.  I decided to make a collage of the ingredients and post it on FB to see if anyone could figure out what I was making. Fortunately, someone was watching and guessed it. Thank you.

 

namethatbread

 

Happy Baking!

Cathy

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