Falls Mill Harvest Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF



Whole Grain Sourdough Rustic Country Loaf image

This loaf of 100% whole grain, sourdough leavened bread is the perfect "daily driver" for me; it's exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.

Provided by homebreadbaker

Categories     Recipes

Number Of Ingredients 5

400g Whole Red Fife Flour (something like 3 1/3 cups)
200g Whole Hard White Wheat Flour (something like 1 1/10 cups)
500g Water (~83% hydration) (~ 2 cups)
30g cold, unfed sourdough starter (something like a heaping tablespoon)
11g Salt (something like 2 1/4 tsp)(Note that volumetric measures are inherently inaccurate - especially for flour where 1 cup is going to be a very different amount of flour for you and for me and even for you one time vs. another time. You should get a scale.)

Steps:

  • Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
  • Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
  • Cover mixing bowl and let sit.
  • First Bulk Fermentation Period
  • The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
  • At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
  • Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
  • Second Bulk Fermentation Period
  • After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
  • Third Bulk Fermentation Period
  • Remove dough from refrigerator and let sit at room temperature again.
  • As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
  • This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
  • Shaping and Proofing
  • (See notes and video below)
  • Prepare a lined proofing basket by generously flouring the inside and set it aside.
  • Lightly flour a large work surface and turn the dough out onto it.
  • Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
  • Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
  • [Optional] Lightly flour the top of the dough (and your hands).
  • Start at one end and roll the dough rectangle into a cylinder.
  • Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
  • Cover and let sit for 1 - 1.5 hours.
  • Baking
  • From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
  • Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
  • Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
  • Remove bread and place on cooling rack for at least a couple hours before cutting.

More about "falls mill harvest bread recipes"

25 FALL BREAD RECIPES YOU’LL FALL FOR - INSANELY GOOD RECIPES
25-fall-bread-recipes-youll-fall-for-insanely-good image

From insanelygoodrecipes.com
5/5 (2)
Published Aug 4, 2022
Category Breakfast, Recipe Roundup
  • Pumpkin Bread. The great thing about pumpkin bread is that it’s so easy. It incorporates all of the classic autumn hits such as cinnamon, nutmeg, cloves, and (of course) a can of pumpkin puree.
  • Cinnamon Sugar Pull-Apart Bread. Pull-apart bread is always a big hit when baking for a big group. While it bakes like a traditional loaf of bread, you can pull off individual slices that are infused with tasty cinnamon and sugar over every inch of this bread.
  • Pumpkin Cinnamon Rolls. Classic cinnamon rolls get a fall-inspired makeover with this simple pumpkin cinnamon roll recipe. These rolls are irresistible because they use homemade pumpkin-infused bread as a base.
  • Savory Herb Stuffing Bread. Next time you cook up a batch of stuffing for your holiday meal, don’t use any old bread! While it’s intended for use in stuffing, it’s so packed with savory herbs that it’s also a killer sandwich bread.
  • Marbled Chocolate Pumpkin Bread. Don’t let the bakery quality of this marbled pumpkin and chocolate bread fool you into thinking you can’t make it at home.


HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
harvest-spice-bread-sallys-baking-addiction image
Oct 8, 2019 Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a …
From sallysbakingaddiction.com
4.9/5 (134)
Views 127
Category Bread


27 FALL BREAD RECIPES TO FILL YOUR HOME WITH WARMTH - SOUTHERN …

From southernliving.com
Estimated Reading Time 8 mins
  • Pumpkin Cream Cheese Swirl Muffins. Too much pumpkin spice? Never! The cream cheese swirl adds a danish-like quality to this mixture, which tastes delicious in both muffin and loaf form.
  • Chocolate Chip Pumpkin Bread. Give classic pumpkin bread a chocolaty upgrade with this one-bowl quick bread recipe. The pepitas and sugar on top are optional, but they add an irresistible crunch that makes this pumpkin bread company-worthy.
  • Cranberry Orange Muffins. Cranberries and orange muffins, with warm and toasty spices cinnamon and nutmeg, are the perfect breakfast for fall morning. Get the Recipe.
  • Apple Muffins. Cozy up with warm apple cider and one of these tender apple muffins to kick off fall the right way. Or, enjoy one of these fall-infused morsels while you're on the go.
  • Pumpkin Bread. Classic pumpkin bread is usually first on our baking list as soon as the temperatures dip below 80 degrees. This easy recipe requires only 10 minutes of hands-on time, two bowls, and a whisk to pull together.


HARVEST SPICE BREAD - MY COUNTRY TABLE

From mycountrytable.com
Reviews 2
Category Bread
Cuisine American
Published Oct 1, 2022


GLUTEN FREE FALL HARVEST APPLE BREAD - BOB'S RED MILL
Oct 19, 2018 Preheat oven to 350°F. Coat three 5.75″ x 3.35″ x 2.25″ mini loaf pans or one 9″ x 5″ loaf pan with olive oil spray. In a small bowl, combine the brown sugar and cinnamon. Set …
From bobsredmill.com


SOURDOUGH COUNTRY LOAF BREAD RECIPE - LITTLE SPOON …
Jan 10, 2022 Use the parchment paper as a sling and lift the dough up and into the dutch oven. Cover, turn oven down to 450°F (232°C) and bake for 20 minutes. Remove the cover and bake an additional 25-30 minutes or until the crust is at …
From littlespoonfarm.com


9 HEALTHY FALL BREAD RECIPES - HUNGRY HOBBY
1 day ago Healthy Cornbread Recipe. This healthy cornbread recipe lightly sweetened with honey is moist yet light and fluffy texture. Plus, it’s better for you because it’s made without …
From hungryhobby.net


NO-KNEAD HARVEST BREAD RECIPE - KING ARTHUR BAKING
Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes (start the timer when you place the bread into the cold oven). Remove the lid and continue to bake …
From kingarthurbaking.com


NO-KNEAD PUMPKIN HARVEST BREAD - SIMPLY SO GOOD
Sep 5, 2024 First, Make the No-Knead Dough. In a large bowl blend flour, salt, and yeast. Stir in dried fruit, pumpkin seeds, and sunflower seeds. Mix the water and pumpkin pureé together then pour over top of the flour/fruit/seed mixture. …
From simplysogood.com


NEIGHBOR'S MILL BAKERY & CAFE - INSTAGRAM
3,560 Followers, 2,080 Following, 1,254 Posts - Neighbor's Mill Bakery & Cafe (@neighborsmill) on Instagram: "Breaking Bread since 2000. Harrison, AR | Springfield, MO …
From instagram.com


MULTIGRAIN HARVEST BREAD RECIPE - SIMPLY HOME COOKED
Jan 17, 2018 3. In a large mixing bowl, combine warm water (110 degrees Fahrenheit) with molasses. 4. Then evenly sprinkle yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy. 5. Sift salt, rye flour, …
From simplyhomecooked.com


FALL HARVEST BREAD RECIPE - BAKER RECIPES
1 c Water 3 c White bread flour 2 tb Dry milk 1 1/2 ts Salt 2 tb Margarine 1 tb Maple syrup 1/2 tb Brown sugar 1/2 c Pumpkin; canned 1 ts Vanilla extract 3/4 ts Ground ginger 1/2 ts Allspice …
From bakerrecipes.com


28 FALL QUICK BREADS - JUST A PINCH RECIPES
Oct 12, 2020 28 Fall Quick Breads. By: Kitchen Crew October 12, 2020. These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As …
From justapinch.com


FALL HARVEST FOCACCIA - BAKER'S SECRET
Instructions. Combine yeast, water, and sugar. Which well and let sit for about 10 minutes, or until bubbly. Coat a large mixing bowl with olive oil and set aside. In a different mixing bowl or a stand-up mixer bowl combine the flour and salt and …
From bakerssecret.com


29 FALL BREAD RECIPES THAT MAKE YOUR HOME SMELL SO COZY - TASTE …

From tasteofhome.com


HARVEST GRAINS BREAD RECIPE - KING ARTHUR BAKING
Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1" over the rim of the pan (about 1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 …
From kingarthurbaking.com


BEST HARVEST BREAD RECIPE - HOW TO MAKE HARVEST …
Oct 30, 2011 Directions. Preheat your oven to 350 degrees. Line a baking sheet with parchment. Measure onto it the 7-grain cereal, pumpkin seeds, sesame seeds, and wheat germ. Toast them in the oven for 10 minutes. Remove and …
From food52.com


NEIGHBOR'S MILL BAKERY & CAFE
Neighbor's Mill Bakery & Cafe is a family-owned bakery/cafe specializing in handcrafted, all-natural breads, grilled and cold sandwiches, soups, salads, desserts and coffee/espresso …
From neighborsmill.com


BEST HARVEST SPICE BREAD RECIPE - MASHED
Sep 29, 2021 Preheat the oven to 350 F, and set the rack to the lower third position. Grease a 9x5-inch loaf pan well with butter or oil. Line the bottom with parchment paper. Mix the flour, baking soda, pumpkin pie spice, and sea salt …
From mashed.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #healthy     #breads     #low-fat     #dietary     #low-cholesterol     #healthy-2     #yeast     #low-in-something     #4-hours-or-less

Related Search