Baked And Churned

Tag: bread

  • Whole Wheat Sandwich Loaf

    Whole Wheat Sandwich Loaf

    Nothing special this post, but I made nice whole wheat sandwich loaf that came out pretty nice. An egg wash and some rolled oats to top it off really gave it a nice look. My wife has been loving it for breakfast toast this week.

    Money Shot
  • Fergazza

    Fergazza

    This might not actually be called fergazza. It might not even exist. I can’t really find any reference to it besides the recipe I found and use to make it. We subscribe to a CSA, so every summer we get a bunch of random and sometimes unusual vegetables delivered to us every week. Last summer we got garlic scapes one week. I didn’t even really know what they were, let alone what to do with them. I did some googling and found this recipe. It was an instant hit with my wife. This week I didn’t have any garlic scapes, but I did have ramps, so I decided to give it a go with those instead.

    I think the garlic scape version has a better texture. The heavier bodied scapes give a nice little bite whereas the ramps got more soft, but the taste was still great. I also had a problem with this version with it collapsing a bit (ok, a lot) in the middle, as you’ll see in the next picture..

    I suspect the higher water content of the ramps had a part to play in this, as well as possibly using a bit too much filling. I might try a bit less water next time to make up, and maybe try to roll it tighter so it has a better chance of staying together. Ideally I would just actually use garlic scapes next time, but they aren’t real easy to come by. I think the general recipe could probably be used for any sort of vegetable you want, especially something stemy. Rhubarb might make a nice dessert version. I’ll have to experiment more.

    Fergazza

    Stuffed bread with cheese, hot sauce, and garlic scapes or ramps.

    • 1 1/4 cup Lukewarm Water
    • 1 tbsp Sugar
    • 1 tsp Yeast
    • 3 cups All Purpose Flour
    • 4 tbsp Extra Virgin Olive Oil
    • 1 1/2 tsp Coarse Salt
    • 1 tsp Dried Oregano
    • 1/2 tsp Ground Black Pepper
    • 1/2 lb Shredded Sharp Cheddar
    • 1/2 cup Garlic Scapes or Ramps
    • 1 tbsp Sriracha or Hot Sauce of Choice
    • 1 clove Minced Garlic

    1. Combine the water, sugar, and yeast in the bowl of a mixer. Let sit a few minutes until foamy.

    2. Add flour, 1 tbsp olive oil, the salt, pepper, and oregano. Mix until it forms a shaggy dough.

    3. Form into a ball and place in an oiled bowl. Cover and let rise for two hours or until doubled.

    4. Mix 2 tablespoons of olive oil with the hotsauce and garlic.

    5. Flour your work surface and roll out the dough until it is about 10″x14″. Brush the hotsauce mixture over the brad. Sprinkle the cheese and vegetables evenly over the dough.

    6. Roll the dough up and fold the ends under forming a loaf. Please the loaf in a greased loaf pan and let rise another 90 minutes.

    7. Cut some slashes in the top and sprinkle with coarse salt. Cook at 350F for 45-50 minutes.

  • Sourdough Deux

    Sourdough Deux

    After another week of cultivating Ziggy Stardough, I tried my second batch of sourdough. I fell like the sourdough flavor was much more pronounced this time around. I also tried to do a more traditional scoring job and create a classic ear on the loaf.

    I’m particularly proud of the above shot because not only did I obviously bake the bread, but I also hand churned the butter, and even crafted the cutting board it’s all sitting on.

    Crumb
    “All right, Mr. DeMille, I’m ready for my close-up.”
  • 100% Spelt Bread

    100% Spelt Bread

    I’ve made spelt bread before, but it was always a percent of spelt flour mixed with white or wheat. This is my first time baking an all spelt loaf. I am very pleased with results. It’s healthier than a regular white sandwich bread, with a nice flavor that is subtlety different.

    The Delft Blue plate in the photos is a souvenir from a recent trip to Curacao. The trip was amazing, but that’s a post for a different blog.

    This recipe makes three loaves, which is a lot. You can use simple math to make two or just one instead. I wanted to experiment with different toppings, so I made a bunch of loaves.

    All Spelt Bread

    100% spelt flour loaf.

    Yeast Mix

    • 2 tbsp Yeast
    • 3/4 cup Warm Water
    • 1/4 cup Honey

    Dough

    • 2 2/3 cup Warm Water
    • 1 tbsp Salt
    • 9 cup Spelt Flour
    • 9 tbsp Olive Oil

    Optional

    • 1 tbsp Cold Water ((for egg wash))
    • some seeds/oats/anything to top the loaf

    Yeast Mix

    1. Mix 3/4 cup warm water, 1/4 cup honey and 2 tbsp of yeast in a bowl and let sit for a few minutes.

    Dough

    1. Add the yeast mix and half the flour into a large bowl (or stand mixer). Stir well.

    2. When the yeast mix and half the flour are well mixed, add the rest of the flour. I combined everything with the stand mixer for a few minutes then took the dough out and kneaded by hand for about 5 more minutes.

    Proofing

    1. Preheat oven to 200F. Once it is up to temperature turn it off. Place the dough in an oiled ovensafe dough and let proof in the warm oven for about an hour. (Should double or more)

    2. Punch the dough down and split in three equal parts.

    3. Fold each piece into a loaf shape and place in a greased loaf pan.

    4. Let the dough proof again, covered and not in the oven this time, for another hour or so. Dough should fill or overfill the loaf pans when done proofing.

    Baking

    1. Preheat oven to 425F.

    2. Optional – Egg wash and sprinkle outs or some other grain on top of loafs if desired.

    3. Bake for ~22 minutes.

    Slices beautifully.
  • Multi Grain Cereal Bread

    Multi Grain Cereal Bread

    This type of bread is one my wife’s favorites. A hearty loaf with lots of oats, grains and seeds. It’s also part whole wheat, so all in all it has a lot of fiber and is healthier and diet friendlyish.. for bread anyway.

    Multi Grain Cereal Bread
    Multi Grain Cereal Bread