I decided to use some of my leftover mashed potatoes along with some of French Style flour from KAF I bought during my recent visit. I milled some fresh whole wheat flour and instead of using it as is I decided to try sifting out some of the hard bits and ended up with a medium extraction flour. I have a finer sieve which next time I will use as a second step to get a real high extraction flour.
Last week I went on a short vacation to Vermont and usual we visited King Arthur Flour and several cheese shops. We also visited Sugar Bush Farms where they tap their own trees for 4 different grades of maple syrup as well as numerous varieties of cheddar cheese. We of course loaded up with a ton of different cheeses and assorted grades of fresh maple syrup.
My Father-in-law is staying with us for a couple of weeks so my Wife made him some Sunday Gravy with meatballs, sausage, and pork and beef braciole. So of course I needed to make a good dipping sauce bread to go with it.
I decided to make a version of a bread I modified from Peter Reinhart's Italian Bread from "The Bread Bakers Apprentice". He uses a Biga in his formula but I used a AP levain at 66% in mine. The starter is a pretty high percentage of the overall formal at 44% but in the end it all worked out great.
I was in the mood for a nice pastrami on rye with melted cheese and a good sour pickle. I was going to just make my Jewish deli rye formula, but I remembered I had not made a rye porridge bread bread yet, so why not combine the two and hope for the best!
I have to say the taste on this one is fantastic and it's one of those breads you can eat with nothing on it. The high hydration and porridge component made this breads crumb super moist. I love the onion bits dispersed with the rolled oats, rye chops and cracked wheat.
This is an interesting bread made with both roasted sweet potatoes and roasted purple and red potatoes. I used freshly milled whole Durum flour along with some fresh milled whole wheat and a nice helping of olive oil.
The end result was a tasty bread with a nice sour tang. Of course the addition of the cheese didn't hurt either.
I love pecans and remembered the other day that I had some pecan meal left over just yelling at me to use it. What better use than in a new version of a porridge bread.
I also found some bulgar, cracked wheat, rye chops and malted wheat flakes to use in the porridge which smelled amazing while cooking.
I used some fresh milled spelt, durum, and rye along with some AP flour, potato flour and KAF French style flour.
I've made potato pretzel rolls before and they came out great. This time I used some fresh milled Durum flour and some fresh ricotta cheese in addition to some rye flour and 00 type flour to make them a little airy. I probably should have cut back the water around 50 grams but overall these came out real tasty.
I used some cheese and some sesame seeds for topping some of the rolls and traditional pretzel salts as well.
Time for a nice grilling and sandwich style bread. This one is fairly simple for my twisted mind...fresh milled Durum flour, Caputo 00 flour, AP flour in the levain and olive oil. I also used some white sesame seeds and smoked sesame seeds for the topping.
I used some Durum flour in the levain as well with the AP flour. I think the extra Durum really brought out the nutty flavor this style of flour brings to the party.
These rolls are healthy and tasty at the same time. I used a combination of milled flour and KAF flour with some cream cheese, and olive oil for softness along with my old faithful AP starter.
I think these could have used a little longer to proof but overall they came out great and are full of flavor with a nice sour dough bite as well.
If you haven't noticed by now I seem to like porridge breadas, so it's no surprise I made another one yesterday. My wife had some left-over caramelized onions from her Quesadillas she made last weekend and I had some left-over potatoes so the beginnings of a bread began to form.
I wanted to use some of my fresh milled Spelt flour for this one and I also added some freshly milled whole wheat and some Caputo 00 flour to round it out.
