Whole Grain Power Bread - The DoughDr Saturday March 3, 2023

Hello Bakers,

Here is the Whole Grain Power Loaf recipe to match Saturday’s demo. This bread is one of my food groups - I bake a loaf about once a week, preslice it before freeze, double wrap and pull out slices as you need them - it takes about 90 minutes for the slices to thaw. It makes scrumptious toast and delicious sandwiches
Once you start making this you won’t stop. Please tag me when you bake it - I love to see your beautiful bakes.

Here is the link to Saturday’s show: DoughDr Episode 3/4/23

Saturday's ShowEquipment: Stand mixer, dough hook attachment, medium size bowl, 9x5” loaf pan. Scale
Ingredients: 
228g water - 90 degrees
54g whole oats
7g instant or dry active yeast
36g milk - can be plant based - no need to warm
24g agave or honey
24g safflower or vegetable oil
43g sunflower seeds
30g flax seeds, ground
81g whole wheat flour - can be sprouted
244g bread flour
7g salt 

Whole Grain Power Bread MEP

Optional garnish: whole oats or sunflower seeds.

Combine the water and oats in the bowl of a stand mixer fitted with the dough hook. 
Let sit for 20 minutes for the oats to soften and hydrate.
Add the yeast and let sit for 5 more minutes.
Add the milk, agave or honey, vegetable oil, sunflower seeds, flax seeds, whole wheat flour, bread flour and salt.
Mix on speed 2 for 3 timed minutes, reduce speed to 1 or low and mix for an additional 3 minutes. Because of the whole grain the dough will not form a clear windowpane - but it should be well developed at this point.
Oil a medium size bowl very lightly and place dough in it. Cover the bowl and let the dough rise until doubled in size - this takes 60-75 minutes.

Power Loaf Dough ready for bulk fermentation

Make sure to flatten the dough for a pan loaf into the sides and corners of the pan

In the meantime spray or lightly grease the loaf pan.
Remove from the bowl and scale to desired weight based on the size of the loaf pan. It can be shaped into rounds (cut dough in half) rolls, dinner rolls 57g, sandwich buns 113g
Preshape the pan loaves into a rectangle and the boule and rolls into a tight round.
Bench rest for about 10 minutes.
Shape into a pan loaf or round. (you can roll the pan loaf on a wet towel and then in oats or sunflower seeds for garnish) or lightly spray with water
For the pan loaf: place the loaf seam side down in a greased loaf pan. Flatten the loaf into the corners. 
Proof lightly covered at room temperature until the loaf has risen ½” over the top of the  pan. 
For the rolls - place on a parchment lined baking tray - a few inches apart.
Bake at 400 degrees for about 32 minutes for the loaf . If they are taking on too much color, reduce the oven temperature for the remainder of the bake. Loaf should register 210 degrees fahrenheit on an instant read thermometer - let loaf sit in a turned off oven for 5 timed minutes once it has finished baking to remove any excess moisture.
Rolls will take 20-22 minutes approximately depending on your oven.
Remove bread from the pan, and cool on a wire rack. Leftovers can be frozen. For the loaves, I recommend pre slicing before freezing. That way you can pull as many slices as you like for toast or sandwiches.

Marshmallow Fondant - Easy to make, roll out and delicious

Hello Bakers,

About 10 days ago, I was mixing fondant in an Instagram story. It got thousands of views and generated many requests for the recipes. So here it is.
There are smart things going on in this recipe. First it starts with marshmallows - so there is no need for glycerin or gelatin because they are already in the marshmallows.
The small amount of white chocolate makes the fondant sturdier. One complaint about marshmallow fondant is that it stretches too much. The white chocolate helps the fondant taste great. Also you can customize the flavorings - for the fondant I made for the video and photos I chose lemon extract but you can use any extract or flavoring.

Here is the recipe:

Yield: 1# 10 ounces (756g) enough to cover an 8” cake

454g (1 pound powdered sugar)
30g water
15g corn syrup
230g (4 cups) marshmallows - mini’s preferably because they melt faster
85g melted white chocolate, bar chopped or chips or candy melts
4g extract - clear vanilla, lemon or almond or any flavoring you want.

Marshmallow MEP

Gel Food color as needed
Shortening as needed 

Melt the marshmallows, water and corn syrup in a microwave safe bowl at 30 second intervals until the marshmallows are melted
Add the white chocolate and the extracts and stir until the chocolate is melted and the mixture is well combined.
Add color
Sift about 400g powdered sugar into a large bowl. Have the remaining 54 grams on standby.
Make a well and pour the marshmallow/chocolate mixture into it.
Using a plastic bowl scraper work the powdered sugar and the marshmallow/chocolate mixture together.
Mix until a smooth paste is formed, adding more sugar if needed. 
Knead until it is smooth and fun to knead. Use a little powdered sugar if the dough is sticky. Knead until the fondant is smooth - this can take about 10 minutes.
Rub a little shortening all over the ball of fondant.
Wrap the fondant, tightly,  in plastic wrap and then place it in a Ziploc bag. Label and date.
Store at room temperature for 2 months. Can be used right away.

Sticky Buns! Light and Sweet - The DoughDr Episode 2/18/23

Hello Bakers,
On Saturday, I demoed how to shape and bake Sticky Buns. They start with a versatile sweet dough that’s filled with a spicy brown sugar and cinnamon filling and then baked on a layer of sticky bun spread that creates a delicious sweet and nutty glaze.
Here is the link to Saturday’s class: Saturday's DoughDr Episode
The recipe and method are below. For a real treat, I encourage you to try a batch of these - the dough is soft from the extra butter and egg - it’s a little on the sticky side but once chilled - which is the game changing technique for shaping - it is easy to manage.
I think you are going to love these - any questions let me know - and please tag me in your beautiful bakes. We’ll be back in two weeks with a healthy whole grain loaf.
Happy Baking! Colette

Sweet Dough - Mise en Place

Sweet Dough
Yield 12 Cinnamon Rolls
Equipment: stand mixer, dough hook, spatula, bowl scraper, offset spatula, 13x9” pan, glass or metal, well buttered, aluminum foil, half sheet tray, or
Ingredients:
500g all purpose flour
12g instant yeast (active dry yeast can be used)
200g (80 degrees) milk (200g water and 12g of milk powder can be substituted)
100g (2 large eggs) 
75g sugar
75g butter - softened
4g vanilla (1 teaspoon)
10g salt
In the bowl of a stand mixer, fitted with the dough hook, combine the milk and yeast, stir for 10 seconds and let sit for 5 minutes.
Add the eggs, sugar, vanilla extract, flour and salt.
Mix on low speed for 2 minutes or until the dough comes together.
Add the butter in 3 increments. Make sure the first increment is well mixed before adding the next one.
Once the butter is incorporated and mix on medium speed for 6 timed minutes.
If necessary, stop the mixer and remove the dough from the dough hook if necessary.
Remove the dough from the mixer bowl, pat into a rectangle shape. Cover and bulk ferment for 30 minutes. After 30 minutes, shape the dough into an approximate 8x12” rectangle, cover with plastic wrap and move the dough to the refrigerator and chill the dough until it is chilled 1-2 hours. It can overnight ferment but no longer than 15 hours from the original mixing time. Any longer and the dough can over ferment and develop an off flavor.
Lightly dust the work surface with flour and roll the dough out to 10x14” it should be about a healthy1/4” thick.
Using a ruler, mark ½” below the top long edge of dough. 
Spread the softened butter in a thin layer, covering all three sides below the ½” line.
Sprinkle the filling over the butter covering it thoroughly.
Fold over the bottom edge and begin to roll evenly. 
Cut into 1 ½” thick slices with kitchen twine, string or a serrated knife with a gentle sawing motion.
Place in the buttered pan with ½” in between each roll. 
Preheat the oven to 350 degrees.
Let proof until there is no space between the filling and the dough and the dough has expanded out and has a slight marshmallowy texture.
Full pan - check in 22-25 minutes. A large pan may take as long as 30 minutes. 
Look for the rolls to be a beautiful light golden brown and fully baked - not gooey in the center.

Classic Sticky Buns

Baking Equipment: 13x9” pan or large muffin tins for individual buns (2 needed for full recipe), saucepan
Components:
I recipe sweet dough
1 recipe filling
I recipe sticky bun smear
Pecans or nuts of choice

Filling

Equipment: bowl, spatula, whisk, offset spatula
Ingredient
113g butter, softened
99g brown sugar
6g cinnamon (2 teaspoons)

Equipment: 2 bowls, spatula, whisk

Soften the butter in a small bowl with a spatula so that it is easy to spread.
Combine the brown sugar and cinnamon.

Sticky Bun Pan Spread
Equipment Saucepan, whisk, spoon, offset spatula

1 ½ times for 13X9” pan
128g butter
300g brown sugar
85g honey
113g pecans - chopped - other nuts can be used

X1 (individual sticky buns) baked in muffin pan - **a half recipe of sweet dough will yield 6 individual Sticky Buns - baked in a large muffin tin.
85g butter
213g brown sugar
57g honey
85g - 100g  pecans - chopped

Whisk until smooth. Remove from heat.
Spoon or pour sticky bun smear into greased muffin tins for individual sticky buns or spread in bottom of greased 13x9” for pull apart sticky buns. ¼” layer of smear is sufficient.
Scatter or arrange pecans or desired nuts in the bottom of muffin tins or pan. Place cinnamon rolls on top, proof until they look like they have expanded by about 1/3rd - I always say they look like they took a breath and held it - see the before and after below.

Sticky Buns - Ready to Proof

Fully proofed and ready to bake

Rolls will be a light golden brown and fully baked.

Unmolding the Sticky Buns do this right away before the caramel hardens - be careful the caramel is hot! Line a baking tray with aluminum foil. Wearing oven mitts, place the foil lined pan on top of the buns and carefully invert the pan.

Individual Sticky Buns (baked in a buttered muffin tin) - check in 15-18 minutes.

When making the sticky buns in a muffin pan make sure it is on a lined baking sheet as the  filling can bubble over.

Full pan - check in 22-25 minutes. May take as long as 30 minute

Classic Sticky Buns

Baking Equipment: 13x9” pan or large muffin tins for individual buns (2 needed for full recipe)

Components:

1 recipe sweet dough

1 recipe filling

I recipe sticky bun smear

Pecans or nuts of choice

Croissant - Finishing Valentine's Small Batch

Croissants for two - Part Two - Shaping, Filling and Baking

This is part two of our Valentine’s croissant for two, the shaping, proofing and baking.
We started the show with some great questions and then demo. Demo started with some love cheese filled hearts - my epic fail gondolas (one must try) and a finish with the classic pain au chocolat. Here is a link to the show. Saturday DoughDr Episode

And Bakers, I forgot to show you how I shape the scraps into yummy rolls but I made a video and the is at the bottom of the post. So, ready set bake!

Bakers - after your dough has rested in the refrigerator for a few hours or in the freezer for up to one month - it is time to shape, proof and bake.

If shaped later in the day the croissants can proof slowly overnight in the refrigerator and then be baked fresh first thing in the morning. 

Today’s shaping is Valentine’s Day themed but this dough can be cut into 4” squares and shaped into luscious pain au chocolat or savory ham and cheese.

For an extensive tutorial on making,shaping, proofing and baking  croissants, take a look at my Craftsy class Craftsy Croissant Class

Once you are ready to shape and bake the croissants - it’s time to decide on how you want to fill them. If you want to make Valentine's cream cheese croissants you want to make cream cheese filling, and make sure you have raspberry jam or fresh raspberries.

If you want to make the cherry love boats - you’ll want to have cherry jam on hand or make the cherry filling below. And if this looks familiar I am recycling the recipes from the cherry hand pies Live class from 2/3 - they were just that good.

If you would like to see that Craftsy live - it is streaming on Craftsy and here is the link:

Craftsy Live - Cherry Hand Pies

Cream Cheese Filling - this can be doubled

113g cream cheese

  28g butter, softened

  57g sugar

  25g egg (½ egg)

    4g vanilla extract

  12g all purpose flour

     ½ lemon zested

1. In a mixer fitted with the paddle attachment, combine cream cheese and butter. Mix on medium speed for about 2 minutes until smooth.

2. Add sugar, mix until combined.

3. Add egg, vanilla extract, bread flour and optional zest.

4. Mix for 2 minutes on medium speed until smooth.

5. Keep for 1 week, refrigerated.

Cherry Filling

This recipe can be doubled

½ bag frozen cherries (5 ounces)

12g sugar (sugar 1#)

25g sugar (sugar 2#)

15g (1 Tablespoon) instant clear gel

½ teaspoon almond extract

½ vanilla extract

Where to buy Instant Clear Gel: Instant Clear Gel

1. Place the cherries in a medium sized bowl and sprinkle the sugar on top of them.
2. Let them sit for 20 minutes so that the sugar can draw out more moisture from the cherries.
3. Combine the instant clear gel with the remaining sugar (sugar #2) and stir into the cherry mixture. Let the filling thicken at room temperature for 20 minutes.
Refrigerate until ready to use. 

Egg wash

1 egg beaten with a good pinch (⅛ teas) salt

Beaten until smooth and then strain

Keeps for 24 hours in the refrigerator

Rolling out dough

Proofed Valentine’s croissants - unfilled

1. Line a baking tray with parchment paper.

2. Roll the dough out to ⅛ of an inch.

3. Cut large hearts or 4” squares. Move to the baking tray.

4. Cut the heart border and brush base with egg wash.

5. Place on the heart base and fill with cream cheese/jam or however you like.

6. Cover and proof overnight in the refrigerator.

7. In the morning, remove croissants from the refrigerator, preheat the oven to 375. Brush the tops of the croissants with egg wash. 

8. Bake for 25-30 minutes in the middle of the oven until they are a beautiful golden brown.

   Cherry Love Boats

Cherry Love Boats

1. Cut dough into 4” squares.
2. Pick up the corners of the dough and seal them together for an inch. They should look like little gondolas. Proof and egg wash. Bake until golden brown. And if stripe with almond flat icing.

Almond Icing
Ingredients
85g Powdered Sugar
19g Butter
2g (1/4 teas) Almond Extract
4g (1/2 teas)Vanilla

1. Combine powdered sugar, milk, butter and vanilla extract in a medium sized bowl and whisk to combine.
   Leftover icing will keep for 5 days in the refrigerator.

Pain au chocolat

1. Cut dough into 4” squares. 

2. Stretch gently into a rectangle.

3. Egg wash the center of the square.

4. Place two rows of chocolate chips alongside each side of the egg wash and fold edges to the center. Press lightly to seal.

5. Flip over and place on the prepared baking tray.

6. Cover and proof overnight in the refrigerator or for an hour at room temperature, until they look like they have expanded about 1/3rd of their pre proofed size.

7. Egg wash. 

8. Bake for 25 - 30 minutes at 375.

   Lately, I have been using the scraps to make really delicious rolls - they are not perfectly shaped - but once proofed, egg wash and baked. And as an option, it gives my brioche molds a workout.

   Here is a short video showing how to make them.