Recipes From The Bread Revolution
The following recipes come from Charlotte Talk's Bread Revolution guest bakers.
Mike Pappas's Soppressata, Gruyere, Black Pepper And Honey Loaf
10 oz Arrowhead Mills Organic White Flour
8 oz Arrowhead Mills Organic Stone Ground Whole Wheat Flour
13 oz spring water
1 small piece of rind from a piece of hard cheese
1 teaspoon salt
3 tablespoon black peppercorns, course ground
4 oz soppressata, cut into small cubes
4 oz Gruyere, cut into small cubes
1) Mix 3 oz of Arrowhead Mills Organic Stone Ground flour with three ounces of spring water and put into a drinking glass.
2) Cover this glass 75 percent of the way with plastic wrap and set the cheese rind on top of the plastic wrap.
3) Let this mixture sit out at room temp for 48 hours.
4) Mix 3 oz of Arrowhead Mills Organic Stone Ground Flour with three ounces of spring water and ½ oz of the 48-hour-old mixture from above. Cover completely with plastic wrap. Discard remainder of 48-hour mixture. Reserve cheese rind for another use.
5) Let this new mixture sit at room temp for 12 to 18 hours depending on when you choose to make your bread.
6) Mix 10 oz of Arrowhead Mills Organic White Flour, 2 oz of Arrowhead Mills Organic Stone Ground Whole Wheat Flour, 7 oz spring water, 2.5 oz of 12 to 18-hour-old mixture, honey, black peppercorns, soppressata, and Gruyere with your hands in a large bowl until just combined. It should look like a shaggy mass.
7) Cover with plastic wrap and let sit out at room temperature for one hour.
8) Add salt to your one-hour-old dough in sprinkled portions, sprinkle some and fold the dough over upon itself, repeat this until the salt is evenly distributed (possibly four folds)
9) Let this newly salted dough sit at room temp for 2.5 hours.
10) Shape into loaf by simply rolling up into a semi tight cylinder that will fit into a standard pound cake loaf pan that has been heavily non-stick sprayed. This pan could be glass or some type of metal or even disposable. Loosely cover with plastic wrap.
11) Let this loaf of dough sit out at room temp for 2.5 hours and then cut a slit into the top. Any size or direction or depth will due. Scissors could be used to make this cut if a razor blade is not available.
12) Put into a 420 degree oven for approximately 30 minutes. Let the color of the top of the loaf be your guide as to when it is done. It should be as dark as a brown paper bag.
13) Take out of loaf pan when you are comfortable handling it and let cool for an hour before cutting into.
Peggy Sutton's To Your Health Sprouted Flour Co. Sprouted Crackers
5 cups organic sprouted wheat flour (try sprouted sorghum flour for a gluten-free version)
2 ¼ cups organic whole buttermilk or plain yogurt
½ cup organic unsalted butter, melted
1 tablespoon aluminum-free baking powder
2 teaspoons sea salt
1.) Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
2.) Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares.
3.) Place close together on a lightly buttered baking sheet.
4.) For dried crackers, place in oven on lowest possible temperature (around 150-170 degrees). Leave in oven until completely dried. Will be crispy and full of flavor.
5.) For baked crackers, place in preheated oven at 300 degrees for 30 to 45 minutes. Reduce heat to 220 degrees and continue baking for 2 to 2.5 hours or until crisp.
Rosemary/Walnut – add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and ¼ tsp. of walnut oil.
Sesame/Poppy Seed – add 2 tbsp. each of sesame and poppy seeds
Cinnamon – add 4 tbsp. ground cinnamon, ½ tsp. cinnamon oil, and ¾ cup date or maple sugar.
Cracked Pepper – add 2 tbsp. of cracked black, green, or pink peppercorns.
Herbed – add 1 ½ tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.
Peter Reinhart's Sprouted Whole Wheat Dough, Master Formula
This dough can be used to make any number of products and can be varied with either higher or lower hydration, depending on the application. Below is an example of one such variation, a raisin-cranberry focaccia. The flour, due to the sprouting process, remains tender and soft without the addition of oil or fat (as one would normally add to 100 percent whole grain bread), and is naturally sweet so it does not require the addition of sweeteners in most applications (if making sweet, enriched dough for, say, cinnamon buns or brioche, some fat and sweetener might be appropriate). Sprouting the wheat changes it enough so that many of the rules for artisan breads, such as the use of preferments and long, slow rising times, can be accomplished by the flour itself in less time because the enzyme activity provided by the long fermentation times is already accomplished during the sprouting phase.
16 oz (454 g) sprouted whole wheat flour
.25 oz (7g, 1 tspn) salt
.16 oz (4.5 g, 1.5 tspn) instant yeast
14.5 oz (411 g) water (room temp)
1.) Mix on slow speed with the paddle (not the hook) for one minute.
2.) Let the dough rest for 5 minutes, then increase to medium speed and mix for two minutes.
3.) Remove the dough to a lightly oiled work surface and perform one stretch and fold. Transfer the dough to an oiled container (or cover the dough on the oiled work surface with a bowl) and perform three additional stretch and folds (S&F) at 5 minute intervals (these intervals can be extended to up to twenty minutes each).
4.) After the final S&F, place the dough in an oiled bowl, cover, and ferment for 60 to 90 minutes at room temperature (shorter if using a proof box). Shape the dough for either sandwich loaf or hearth baking.
5.) Mist the top of the loaf with pan spray and cover loosely with plastic wrap (for hearth baking you can use a couche).
6.) Proof for 60 to 80 minutes, or as needed.
7.) For hearth bread, bake at 450℉/232℃ with steam for approx. 30 to 35 minutes. For sandwich loaf, bake at 375 degrees (191 degrees C) for 45-55 minutes.
Sprouted Whole Wheat Focaccia with Raisin/Cranberry Variation
Makes one sheet pan or two 1/2 sheet pans. This recipe is excellent as a plain focaccia base topped with your favorite focaccia toppings. If making the raisin/cranberry variation, you will need to increase the water to the higher percentage given. You can also use this formula for pizza dough by decreasing the hydration to 92%.
2.5 lbs sprouted whole wheat flour 1/2 tspns) salt
.3 oz (8.5 g, 1 tblspn) yeast
2.5 lbs (1.134 kg) water (room temp.)
1.25 lbs (567 g) dried fruit (golden raisins and dried cranberrie blend suggested but currants, dried apricots, figs are also good)
1.) Add all ingredients to the mixer and mix with the paddle on low speed for one minute.
2.) Allow to rest for five minutes and then resume mixing on medium speed for 2 minutes. The dough will be very wet and slack, barely holding together.
3.) Remove the dough to an oiled work surface (olive oil is suggested but any vegetable oil will work) and perform one stretch and fold (S&F).
4.) Cover the dough with a bowl and prepare your sheet pan(s) by covering the surface with parchment or a silpat. Oil the surface and side walls generously (about 2 tablespoons for a full size sheet pan). Do three additional S&F’s at five minute intervals. The dough will still be very slack and sticky but it can be transferred into the sheep pan(s).
5.) Drizzle a little olive oil over the surface and dimple the dough to spread it into the pan as far as it will go without springing back. Cover the pan with plastic wrap (or place it into a plastic bag) and let ferment for one hour.
6.) After the fermentation, drizzle a little more olive oil over the top and and dimple the dough again. If it still doesn’t cover the surface, let it rest for 10 to 20 minutes and dimple it again until it cover the pan evenly.
7.) Cover the pan and let the dough rise for about 45 to 60 minutes, or till it comes to the top of the pan.
8.) Preheat the oven to 450 degrees (232 degrees C) and bake for about 20 to 30 minutes, or until the dough is golden brown on both the top and underside.
9.) Remove the focaccia from the oven and carefully slide it out of the pan onto a cutting board. If making the dried fruit version, glaze the top with a powdered sugar fondant flavored with lemon or orange extract to taste.