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Thursday night, I baked bread. I started with this KAF recipe that has been on their website for a while and was recently featured in their catalog, along with the Emile Henry long baker:
https://www.kingarthurflour.com/recipes/bakers-grain-sourdough-bread-recipe
I don't have Ancient Grains flour, as I tried it years ago and disliked it. (I used it up by adding just a little at a time to various bread recipes.) I also prefer butter to oil in my breads. I couldn't figure out why the recipe uses 1/2 cup of potato flour. I also did not like that the Harvest Grains do not get soaked.
Here is what I did:
I soaked the Harvest Grains in 1/2 cup buttermilk that I heated to boiling. I let the grains soak for several hours.
I proofed ADY in 1/2 cup of warm water, along with a Tbs. of the honey, then added the remaining honey with the rest of the ingredients--except for the salt, the butter, and the high gluten flour. I added those after a 15 minute rest, when the other ingredients had been mixed.
I used 1 cup unfed sourdough starter.
For the "Ancient Grains," I used 1/2 cup dark rye, 1/4 cup barley flour. I later added 1/4 cup whole wheat flour because my sourdough starter is soupier than the KAF one, and I have found that I need to add 1/4 cup more flour for each cup of starter.
I only used 1/4 cup of potato flour (replaced it with the barley flour).
I used 2 Tbs. butter in place of the oil
I reduced the salt to 1 3/4 tsp. from 2 tsp.
I needed all the 2 1/4 cups high-gluten flour. I had to knead it on 3 for about 8 minutes.
I baked it in the Emile Henry long baker, but I used my usual times of 10 minutes at 425, 25 minutes at 375, and 5 minutes with the lid off at 375. I had to add another 5 minutes at the end, but I was having temperature issues with my oven. (Sometimes it is 25F hotter and sometimes 50F hotter; I don't know until I look at the thermometer.)
It does smell wonderful, so I'm looking forward to slicing it at lunch tomorrow.
Update: It's delicious, with a soft interior, a nice crumb, and a chewy crust.
On Wednesday afternoon, I baked the 100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze (KAF website). I baked them in a the small Bundt swirl pans--it made ten. I changed the recipe by reducing the sugar from 1 1/4 to just 1 cup. I also cut the salt in half, from 1 tsp. to 1/2 tsp. I used just 2 Tbs. boiled cider and reduced the vanilla from 1 1/2 tsp. to 1/2 tsp. I added 1 Tbs. flax meal.
I used unsweetened applesauce that I bought at Aldi's. It's nice and thick.
They taste very nice. I made the maple glaze. For some reason, it was very thick, even after I upped the heavy cream from 1 Tbs. to 3 Tbs. I did reduce the maple flavoring from 3/4 to 1/2 tsp. I think it is more of a spreading frosting than a glaze. It covered up the nice swirl design on the "doughnuts." However, the flavor goes nicely with the doughnut.
We enjoyed them as dessert tonight, and we each shamelessly ate two. It's a good thing that the weather allowed us to take a walk in the early afternoon.
Thanks, Mike. I shall take the plunge.
Also, New York Bakers has a wonderful blog. I lost track of time reading some of the posts.
I have some rye chops that I bought to bake the canapé breads from KAF (something that I have yet to do). I will need to find an additional recipes to use those up. I think that they are equivalent to cracked rye?
He uses coarse rye meal and boiling water to make a "scald." It stands at room temperature for 16-18 hours, then the salt and the rest of the coarse rye meal are added.
Now if we can just find a place that has coarse rye meal in stock.... I need it to make a rye crispbread.
The meat cooked to 150F in one hour and 45 minutes. Mike is correct: the vegetables were a tad underdone with the potatoes a little firmer than I would have liked, and the carrots more so. However, it was the best top round roast that I've done. Perhaps this cut just does not lend itself to being cooked with vegetables. Perhaps the vegetables should be started earlier at a higher heat.
I seasoned with garlic powder, onion powder, salt, pepper, and rosemary. I rubbed a bit of grapeseed oil on the roast, then sprinkled the spices on each side. I also rubbed the vegetables with grapeseed oil. I used mini-carrots and small gold potatoes.
I have a 1.87 pound top round roast. I've told my husband that I am not going to do this one as pot roast. (You may recall that he won't let me buy a chuck roast because of the fat.) I've been scouring the internet for recipes. While some recipes imply it can be braised, most say that it should be roasted. I am thinking of roasting it on top of small yellow potatoes and carrots, after rubbing it with seasoning. There are some disagreements about temperature and time, and almost no one is doing such a small roast. I'm thinking perhaps at 400F for about an hour? I had read to multiply the weight by 30 minutes for medium well done.
Cwcdesign--I never use the baking soda with buttermilk substitutions in yeast breads. You should be fine using buttermilk. It will separate a bit when heated, but just stir it all back together.
I seem to recall that KAF recipes did allow for the switching of honey and maple syrup without making any changes in amounts, but I cannot recall a specific recipe right now.
