And sometimes a new recipe starts like this:
When filling the dried potato flour into a container I was left with a leftover that would not fit in. So what to do?
I opted for putting it in my dough bowl and started to build a recipe around it. As it was already late that evening, it was clear that I would do my favourite variant of rolls: Overnight rolls.
As I’m still testing coconut oil in baking, I used it here, too. But if you prefer butter, replacing the coconut oil with butter is possible, too!
Having a cold means for me today, that I had to stayed warmly tugged under a blanket on the sofa instead of baking bread in a wood fired oven. To avoid getting to grumpy about that fact I decided to look back on past baking adventures:
For Christmas eve I promised to bring some baguette. And as I felt adventurous I decided to try the Emmer Baguette I was thinking about since I baked the emmer ciabatta last autumn. The white emmer flour which I used lays somewhere between Type 812 and 1050. So it has still a good portion of bran. To enhance the gluten network I opted for enzyme active bean flour – just like I did for the spelt einkorn baguette. And it worked surprisingly well, leaving me with a dough which was easily shaped to a baguette. It hold it shape very well during proofing and had a gorgeous oven spring. The crumb was not as open as I wished for – I guess it is due to the weaker gluten network of emmer compared to wheat or spelt. But the flavour makes us forget about this very fast, as it is at the same time creamy and nutty. So they are a delicious addition to the baguette family on the blog.
After some really hot days weather has turned and its finally “real autumn”. And on this cold and rainy Sunday morning I am very glad that I can sit in front of my oven and see how the Pumpkin Seed rolls rise in the heat. And I feel a bit sorry for all people who have to run through the pouring rain in order to get fresh rolls for breakfast.
My Pumpkin Seed Rolls follow once again my favourite formula: a slow overnight dough which is just cut into squares the next morning. A part of whole grain flour is also some I like to add to these kind of rolls, as it adds a deepness to the flavour. In this case, the flavour is especially delicious. The nutty flavour of Einkorn and pumpkin seeds works well together to give these rolls its specific aroma.
I could call this bread a simple “leftover bread”. But this would be to simple as the bread is a really delicious one. But to be honest, it contains a lot of leftover flours. There is the package of einkorn flour I found behind my flour box. And the bag with the little bit of spelt flour and another bag with some leftover rye flour. And as these three did not yield enough flour for a bread, I added some wheat flour, too.
As I planned to bake the bread in the wood fired oven in our regional history museum, I had to plan accordingly. For an relaxed baking day, I prefer to knead the dough friday night and let it rise over night in the fridge. But this normally means that I have to prepare the preferment in the morning before I leave for work. But – with school years end so near – I knew I would be to tired that morning for mixing a preferment at 5:30 am. As workaround I decided to let the poolish ferment in the fridge as well. It needs about 24 hours then, but with a bit of planing ahead, it minimize the time I had to spent each day with preapring the bread.
I already baked Pizza in a lot of variants. And as I like to test new recipes, today I present you a variant with firm dough and sweet starter.
The use of an rather firm dough has – especially when you bake in a wood fired oven – the advantage of easy handling. To archive a bubbly crust requires a well proofed preshaped doug. As I learned from a pizzaiolo the dough balls are in perfect condition, if you turn them and there is a lot of small and middle sized bubbles at their bottom. Big bubbles aka “holes” are not so good as they tend to make the dough base uneven. Forming the dough base is very easy if the dough balls are well proofed, too, because the gluten network is relaxed at this point.
Due to the sweet starter and a long cold fermentation in the fridge, the flavour is complex with subtle notes of lactic acid. It adds a deepness to the pizza flavour which makes it to a favourite of mine!
Inspiration is a strange thing. In case of this whole grain bagel it came to me in form of an advertisement “to-go products” at the side of an supermarket. “Bagels” I told my beloved one while musings “are a good idea”. Back home I stumbled across a back of whole spelt flour and the different ideas melted together to one recipe.
As I baked them not in my own kitchen, I simplified the recipe as much as possible: hand kneaded dough and a long resting period in the fridge make sure, that they can be baked with no fancy equipment or preferment at hand.A spoonful sourdough can help to further improve flavour, but it is not mandatory. As the whole grain flour needs more water then white flour, the recipe has a higher hydration then the normal bagel recipe. Together with the overnight fermentation in the fridge this ensures that the bran can soak up all water needed. This helps to keep the crumb chewy and to enhance the bagel shelf life. But anyway – after two days all of the bagels were already eaten as they tasted so good…
For a family BBQ I had opted for bringing bread (anyone surprised by this?). And as I had some left over Einkorn flour from the Ein-Korn-Rolls I baked last week, my plan was made fast: Spelt Baguette with a good amount of whole Einkorn flour.
As Einkorn has the tendency to destablize the gluten network, I decided to use some enzyme active bean flour. The enzymes of this flour start oxidative processes in the dough, which leads to a better links between gluten proteins and thus to a stronger gluten network. If you need alternatives for bean flour please take a look at this post.
To watch the oven spring was mere “oven tv” for me. I sat happily before the oven and watched its oven spring. It was such a beautiful ovenspring, that it was very hard to to wait until the breads cooled before I sliced them. But then I was very happy: the crumb is for baguette with such a weak gluten network and one third whole grain flour surprisingly open. And the flavour is complex with its deep nutty undertones from the einkorn flour.
All the winter I did not make it to one of the bread baking days in our local history museum. It was due to different reasons: a lot of snow, a bad cold, our spontaneous weekend trip into the Ardennes…
But last weekend I finally was back and it was so good to meet all the nice people there once again. And as every time I was enchanted by all the little details around the wood fired oven and took many photos.
To honour the museum I call the bread I baked this time “Bergneustädter” as the Museum is seated at the historical centrum of the little town Bergneustadt. It is a bread made with white wheat and rye flour. To keep the bread moist for a long time I added a bit of potato flakes and a little bit of butter, too. The roasted malt enhances the subtle smoke notes of the wood fired oven. For rising the bread adding my hyperactive sourdough would be enough. But as a wood fired oven waits for no one I kept on the secure side and added a bit of yeast to make the proofing better controllable. So the bread needed 60 min to be ready for baking, which is fits perfect in the time schedule I have in the museum.
I like relaxed baking on weekend mornings. And so I often knead a dough in the evening and put it in the fridge to ferment over night while I dream sweetly. The next morning all I have to do is forming rolls, letting them rise a bit and placing them in the oven.
Following this principles I created the recipe for the Three Grainy Rolls during Christmas holidays. They are easy to make and so perfect for lazy holiday mornings. The dough contains three different grains: spelt, emmer and rye. This adds a deepness to the flavour which is enhanced by the cold fermentation in the fridge. Adding a bit of sourdough is optional, the recipe works well with out but with sourdough is flavour is even more enhanced.
Due to the butter in the dough the rolls have a fluffy crump which is perfect for breakfast. I love them most with a good amount honey!
My cold is still persistent but we started to fight the bacteria with antibiotic while I still stay on the sofa. In the meanwhile we eat us through the bread stored in the freezer. That has its advantages: as soon as I’m fit I can bake up a little storm!
And I am not only working my way through the freezer but I am looking through the unpublished posts as well. And there are still some jewels hidden in the dark. Jewels like this Vesper-Wecken. Why I did not publish this recipe before I can not tell anymore. Maybe it got lost during the hectic days before summer vacations. But the rolls were delicious and so it would be sad to lose the recipe.
Their great flavour stems from the sweet starter as sole leavening agent. The key here is the cold overnight rest as it helps to create a deep complex aroma notes with only a minimal acidity. And this makes the rolls perfect for lunch or dinner!