Basic Bread Essentials Part Two - Whole Wheat Sunflower

February 14, 2022

Hello Bakers,

In last weeks Basic Bread Essentials post I went on about how this is a master recipe - so how about some variations. You might get bored after making the original loaf a few times - so here is a whole wheat and sunflower variation. I added ground flax seed and sunflower seeds - but there are many options - wheat germ, sesame seeds would be good too. I love the whole wheat and sunflower because that was a bread I had made in Boston as the Lead Baker at the Boston Harbor Hotel - it filled the whole bake shop with a gorgeous wheaty aroma.

Enough nostalgia and on to the learning….

What’s different and why from our master recipe? Whole wheat flour hydrates more slowly than regular bread flour and it’s thirstier - so the hydration level is increased a little. Also a little honey is added - honey brings out the sweetness of whole wheat and rounds out it’s flavor. It will also contribute a little to preserving the loaf - but you know to freeze and leftovers - pre sliced if you like and thaw at room temperature for an hour or two. Or overnight or while you are at work.

Also we are going to hydrate the whole wheat flour with the water and instant yeast - this helps quite a bit. The whole wheat gets to soak up some water before the other ingredients come barreling into the bowl.

Ok - that’s enough talk - you want to get baking so here is the recipe and technique - the video in the post below will help you with the mixing - if this is where you are starting.

Equipment:
Scale
Baking Tray - half sheet pan or quarter sheet pan
Plastic bench scraper
Medium Bowl
Spray bottle with water
Serrated knife
Plastic Wrap
*really nice for beginning proofing: Ziploc XL Bags
https://ziploc.com/en/Products/Closet-Storage/Big-Bags/Big-Bags-XL or
really, really nice - the Brod and Taylor Proofer - this is a great investment if you find yourself making your own bread often.

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
240g water (70-72) degrees - out of the tap
75g whole wheat flour (not whole wheat pastry flour)
14g honey
250g bread flour
28g ground flaxseed or wheat germ or both
28g sunflower seeds/sesame seeds or both
6g salt
Extra sunflower seeds for a pre bake garnish

Water, yeast and whole wheat flour - let sit five minutes

If you find yourself really getting into bread - this proofer is a great investment

Combine the water, yeast and whole wheat flour in a medium/large bowl and let sit 5 minutes.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 60 minutes. The whole wheat dough benefits from a slightly longer initial bulk fermentation then the master loaf.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1.
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or plastic wrap tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with sunflower seeds - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22-24 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 208 -210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.

Basic Bread Essentials - a master recipe for a basic loaf

February 01, 2022

Hello Bakers,

On every Dough Doctor Episode so far, there is a request for a few basic bread recipes. And here is the first loaf. This loaf is the perfect start for beginning bakers. Those of you with more experience will like it for its simplicity.
As I have said on the show - I love master recipes - those recipes that teach us technique. Once we master the technique we can then customize the master recipe and get really creative - that’s when the baking magic happens.
Every bread recipe that’s posted will be a skill building exercise for our bakers who are just starting out with yeasted doughs. We will start with essential tools and ingredients and then as time goes on we’ll discuss extras and nice to have. The goal is to get that first loaf of bread put together and baked - once that is accomplished we will move forward and build our skills. by adapting this master recipe.

Also, everything I list is available on Amazon but the links are so long that i decided to post links that gave a clear photo of the product - so that you could find them easily.

The one thing that must be purchased is a scale that weighs in grams. This one is my favorite.
https://www.oxo.com/5-lb-food-scale-with-pull-out-display.html
Last thing! Thank you for helping me make The Dough Dr. Show a success. Your suggestions and questions are also helping me shape content for the website and I want to say a very heartfelt “Thank You”!

Ingredients
Yield: one large loaf
5g Instant yeast
https://www.webstaurantstore.com/lesaffre-saf-instant-red-1-lb-vacuum-packed-dry-yeast/99915909.html
227g water (70-72) degrees - out of the tap
325g bread flour
7g salt

How to mix, fold, shape, proof and bake this delicious four ingredient loaf

Combine the yeast and water in a medium bowl and let sit 5 minutes.
Add the flour and the salt.
Mix the water, yeast, flour and salt mixture together with the bowl scraper until it is a shaggy cohesive mass - then continue to mix as demonstrated in the video to smooth it out - this is a short mix and the dough is not kneaded by hand - it stays in bowl while it is being mixed.
Cover with a piece of plastic wrap or slide the bowl into one of your ziploc bags and seal the bag. Set a timer for 45 minutes.
After 45 minutes, give the dough a fold as demonstrated in the video. Fold #1
Let rest another 45 minutes - repeat fold. Fold #2
Let rest another 45 minutes - repeat fold. Fold #3
Let rest another 45 minutes - repeat fold. Fold #4
NOTE: if you need to leave your dough in the process - put it in the refrigerator, covered and then let it warm up for an hour on the counter before starting where you left out.
After the 4th fold, let the dough rest 20 minutes - then shape - see video here for demo.
Line baking tray with parchment and sprinkle with flour. Place boule in the center of the baking tray.
Proof the loaf for 1 hour and 15 minutes in one of your Ziploc bag with a heavy mug or pyrex cup half filled with steaming water or make a tent out of plastic wrap. Down the line we’ll talk about fancier proofers.
Preheat the oven to 500 degrees about 20 minutes before the proofing time is over.
Remove the pan from the bag or tent and let it set on the counter uncovered for 5 timed minutes - this helps with slashing the loaf.
After 5 minutes, spray the loaf with a little water and sprinkle with flour - take the serrated knife or a lame and slash the top of the loaf 1/4 “ See demo here:
Place in the oven, grab the spray bottle and give the hot oven door a few spritzes.
Bake for 8 minutes - set a timer and then reduce the temperature to 425 degrees and bake for 22 minutes - open the oven door for a few seconds - close and bake an additional 3 minutes.
The dough should be light and if you have an instant read thermometer - the internal temperature should be 210 degrees and the loaf should feel light when picked up with oven mitts or a dry towel.
Cool completely - at least 1 hour to slice. If cut while still hot will cause a rush of steam in the loaf that will cause the interior crumb of the loaf to be damp.

It takes a while for a loaf of bread to fully bake - but being patient pays off.

Follow the demo and the recipe and you too can make a lovely loaf of bread.

Blueberry Muffins - Sweet Golden Crumb and Bursting with Berries

January 25, 2022

Hello Bakers,

It’s sad when there is nothing in the house for breakfast. When that happens to me - I know I am not taking good care of myself. This month we have been talking about baking as a form of self care - usually we are feeding other people or sometimes the act of baking something, just feeds our souls.

But what about breakfast? What about making (baking) sure we have something yummy for breakfast. The month started with bagels which many of you have made. Last week it was granola and this week the blueberry muffin that has a sweet golden crumb and is bursting with berries.

These blueberry muffins are great with a cup of hot steaming coffee. Make a batch and freeze the leftovers. Pull one out the night before and then reheat for a few minutes in your toaster oven or air fryer.

Yield: 10-12 Regular muffins - 5-6 jumbo muffins
Note: Recipe doubles easily

Equipment:
12 cup regular muffin tin or a 6 cup jumbo muffin tin,
lined with paper liners or brushed with pan spread or lightly sprayed with pan spray
Sifter
Stand or hand mixer with paddle attachment
Medium scoop (regular size) or large scoop (jumbo size)
Skewer or cake tester for testing doneness

Yield 6 Jumbo Muffins - 10-12 Regular Size Muffins

Ingredients
1 sticks (4 ounces, 113g) unsalted butter, room temperature
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1 teaspoon vanilla extract
1 (1.78 oz, 50g) large eggs, lightly whisked together
1 1/3 cups, (6 oz, 170g) all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup, (4 ounces, 113g) sour cream
6 ounces Blueberries, fresh or frozen
Extra flour for tossing with frozen berries

Preheat oven to 350 degrees

Sift together the flour, baking powder, baking soda and salt.
If using frozen blueberries with flour to coat lightly and put in the freezer until needed.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, sugar and vanilla on medium speed until the mixture is light and fluffy, 8 to 10 minutes. Turn off the mixer and scrape down when necessary.

Creamed butter and sugar - light and fluffy - 8-10 minutes on medium speed

With the mixer off, add half the eggs, mix on low speed to start and then increase the speed to medium, mixing well after each addition. When the mixture changes from from shiny to dull (after about 45 seconds of mixing), add the next half of the egg mixture.

With the mixer off, sprinkle one-third of the dry ingredients over the butter and egg mixture. Mix on low speed just until the dry ingredients disappear.
Add half of the sour cream and mix on low speed just until the sour cream disappears.
Add the second third of the dry ingredients and mix just until the flour disappears.
Add the remaining sour cream, mix until just combined and add the remaining dry ingredients mixing just until the dry ingredients disappear. The goal is not to overmix - if a little flour remains on the side of the bowl, use a spatula to incorporate it by hand.
Stir in berries lightly.
Scoop the batter into the prepared pans.
Top with. desired toppings, streusel, butter streusel, cinnamon sugar or cinnamon sugar or leave plain.
Bake at 350 for 25 minutes before the first check. They should be an overall golden brown and a cake tester in skewer inserted into the center of a center muffin should come out clean. They usually take a few more minutes beyond the 25 - but everyone’s oven is different.
Let cool for 10 minutes in the pan, then remove to a wire rack to cool.

A Tale of Three Toppings…Butter Streusel…Cinnamon Streusel and Sanding Sugar….

Granola - so good and easy to make - your new favorite breakfast

January 16, 2022

Hello Bakers,

A few weeks ago, I posted on Instagram about the idea of baking as self care. It is for so many of us - but I think because we are usually baking for others we don’t realize it.And nothing says self care more than making sure you have a good breakfast.
No mask, scented bath or lavender candles will soothe you if you have not fed yourself properly.
A little mom naggy? Yes, but we all know it’s true.
We all have our breakfast favorites - you might be stuck on smoothies, cinnamon toast, oatmeal or blueberry muffins…whatever it is bakers…it will taste better made by you.
Let’s start with this granola. Imagine a container of this goodness in the pantry…ready to be topped with fresh fruit and your milk of choice. Imagine that first delicious bite…so good.
Let’s get started.
By the way - this is totally customizable - switch out your favorite nut and seeds - take out ingredients you don’t like. The rice krispies are optional but so good. I am indebted to Chef Gena for this idea - my original recipe used wheat flakes but they have become impossible to find. There were other flakes but in testing I found them underwhelming.
You might think why would I add commercial cereal to granola? It adds bulk and texture - keeping you hunger free until lunch time.
Also, this makes a great gift - packed in a treat bag and decorated with a sticker or pretty ribbon - it’s perfect.

Equipment:
½ sheet pan, silpat or parchment paper, spatula, small saucepan, whisk, scale, teaspoons, large bowl.

Ingredients:

Makes _____add yield

Dry Mix
227g (2 ½ cups) Rolled Oats
85g (½c+ 1T) chopped walnuts
85g (½c+ 1T) almonds - I use sliced natural almonds
57g ( ½ cup) cashews
43g (½ cup) shredded coconut - unsweetened is best if available
28g (¼ cup) pumpkin seeds
28g (¼ cup) sunflower seeds
14g (⅛ cup) sesame seeds
Add after toasting
28g (½ cup) rice krispies
1/2 teaspoon cinnamon
Good pinch (⅛ teaspoon nutmeg)
Wet mix:
113g(⅓ cup) Honey or Agave
28g 2(T) Brown sugar
71g (1/3cup) Canola or good vegetable oil
14g (1 Tablespoon)Peanut butter (optional adds protein)
8g (2 teaspoons) Vanilla extract

Add ins

85g (¾) cup dried cranberries, raisins or blueberries - use whatever combination of dried fruit is your favorite.

Oven 350 degrees:

Arrange all the dry ingredients on a parchment or silpat lined sheet pan in separate piles.
Toast for 8-10 minutes - the coconut will take on a light golden color, the nuts will smell lightly toasted, the oatmeal doesn’t change but this step does help bring out the flavor of the ingredients.
Let cool slightly.
Combine the wet ingredients, except the vanilla, in a small saucepan, cook over medium heat, whisking until well combined.
Remove from heat and add the vanilla. It may have to be re whisked before pouring.
Transfer the cooled dry ingredients into a large bowl.
Add the cinnamon and nutmeg, stir well.
Pour the wet mix on the dry mix and toss or stir until well combined and all the dry ingredients are well coated.
Spread out the mixture onto the sheet pan.
Bake at 350 degrees until golden brown, removing from the oven to stir every 8-10 minutes.
Sprinkle the dried fried on top of cooling granola.
Let cool completely and store in an airtight container.