Thursday, April 19, 2012

Cheeseboard Recipe Book - Wolverines




This is yet another recipe from the Cheeseboard Recipe Book. I loved getting these small rolls, dubbed Wolverines, whenever I would go to cheeseboard. It was their normal suburban bread studded with fruit and nuts to give it a fantastic sweetness. If you're looking for the regular read recipe, you can find it here.


Sourdough - Suburban Bread

Ingredients
  • 22.5 oz bread flour
  • 3.25 oz whole wheat flour
  • 2 Tbsp wheat bran
  • 2 cups cool water
  • 1 Tbsp and ½ tsp salt
  • 1 cup (5 oz) sourdough starter
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/4 cup broken pecan pieces
  • 1/4 cup dried apricots (I used dried oranges this time)

Directions
  1. Sift together flours and bran. Add water  and stir until moistened and combined.
  2. Let dough rest 10 minutes. Add salt and sourdough starter
  3. Knead for 15 minutes by hand or in stand mixer until bread pulls aways from the sides and is tacky but still springy and passes the window pain test.
  4. Flatten dough into a 1 inch thick round and fill with fruit. Knead until fruit is evenly distributed.
  5. Place in oiled bowl and let rise in warm place for 5 hours or until doubled in size.
  6. Divide dough into 12 pieces. Let rest for 10 minutes before shaping into rounds. Let rest 4 hours until increased in size by 1.5
  7. 45 minutes before baking, preheat oven with cast iron skillet in the bottom to 450 degrees.
  8. Just before baking bread mist the loaves with water. Pour 1 cup cold water in pan and quickly up bread in oven. Bake for 5 minutes and add another cup of water to pan
  9. Bake 15 more minutes and rotate pan
  10. Bake another 25 minutes for a total baking time of 45 minutes. Let cool before serving.

This post has been submitted to Yeastspotting



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