Category Archives: Sourdough

Pumpkin Sourdough Brioche Rolls

Pumpkin Sourdough Brioche Rolls

Buttery and rich with extra seasonal punch from pumpkins, these pumpkin  sourdough  brioche rolls have a thin, crisp crust, a cloud-soft interior and a rich, buttery taste.

The pumpkin adds a smooth and luxurious texture to these rolls.

These pumpkin brioche  rolls  get extra moisture and color from seasonal pumpkins, giving it a slightly orange-kissed hue.

I made these rolls  with White Whole Wheat flour for a lighter effect but feel free to substitute it with whole grain  flour or a mixture of both flours.

This recipe was adapted from here    based on lazy man’s brioche recipe, but i substituted the instant yeast for sourdough starter.

It was a bit challenging for me, as it was my first time to convert a recipe based on commercial yeast into sourdough  starter based recipe. In order to achieve this, i used Chocolate & Zuccini converting method, which worked just fine for this recipe!!

INGREGIANTS :

(Makes about 12 pumpkin sourdough brioche rolls)

500g strong bread flour

100g previously fed 100% hydrated  sourdough starter  (8-12 hrs ahead)

50 g sugar

5g salt

50g oil

55g unsalted butter, cut into small pieces

150 g pumpkin puree

90g whole milk

2 eggs

2 Tbsp sesame seeds

Egg Wash :

1 egg yolk

1 Tbsp milk

mix together with a fork

METHOD :

In order to calculate the amount of sourdough starter needed to ferment the dough, i added the amount of flour/flours to the amount of milk, as follows :

500g flour + 90ml milk =5090

The starter is 100g which consists of 50g flour + 50ml water

So i removed 50g from the flour and 50ml from the milk and substituted them for the starter.

Next, i added the remaining milk to the starter and dissolved it, then i added the rest of the ingredients except for the salt, and kneaded the dough  in  the bowl of a stand mixer using the dough hook attachment for about 10 minutes.

I noticed that the dough is wetter than it should be due to the moisture coming from the pumpkin puree, so i added a table spoon of flour at a time until i got the right dough texture and consistency.

The kneading process took about 20 minutes

( If necessary,  stop the mixer and push it back down into the bowl. It tends to crawl up the dough hook)

The gluten strands were not well-developed, so i performed the S&F technique  ( this video demonstrates the technique) for about 5 minutes or so, then i made the window pane test and the dough was ready.

I  covered the dough and let it autolyse   for about half an  hour, then i added the salt with 1 tsp of water and i kneaded until it was well-incorporated, i let the dough rest covered in the oiled bowl for 3 hours, the dough  did not rise much which was normal or common for sourdough bread.

Afterwards, i divided the dough to equal-sized balls each weighed 70g , put them in a baking pan, covered with plastic wrap and refrigerated them over night.

The next day, i took the rolls out of the fridge and let them come bake to room temperature, then i put these rolls in a warm closed oven , the rolls took about 3-4 hours to double in size.

Next, i brushed them with egg wash and i sprinkled some sesame seeds on top.

I baked the pumpkin  sourdough brioche rolls in a preheated oven(375°F/190°C) for about 20 minutes until they were golden brown.

window pane test

pumpkin sourdough brioche rolls

 

 

 

 

 

Sourdough Challah Bread recipe

Sourdough Challah Bread

 

Challah is a special Jewish bread that is traditionally eaten on Shabbat and Yamim Tovim (Jewish Holidays).

Challah is one of my favorite traditional breads. A braided loaf of eggy white bread, sometimes topped with sesame or poppy seeds, as a result, it makes an appearance at most special meals.

Sweet sourdough breads are delicious and well worth the time; the sourdough adds a subtle tang to bread, noteworthy, the sourdough bread crumb has a moister, creamy texture that keeps  longer than the yeasted version, soft and tasty even a few days later.

In This recipe, I used the six strand braid  version.

The recipe is adapted from Maggie Glezer’s  book, A Blessing of Bread

Skill Level: Expert

Time: About 20 hours (about 8 1/2 hours on baking day)

Makes: Two 1-pound (450g) challahs , one 1 1/2-pound (680g) Challah plus three rolls, or sixteen 2oz (60-gram) rolls

Note : Make  the sourdough starter and let if ferment overnight for 12 hours.

The day of baking  , mix the dough and let it ferment for 2 hours. Shape it and let it proof for 5 hours.

Mixing the starter:

35g /1.2oz very active, fully fermented firm sourdough starter, refreshed 8 to 12 hours earlier

80g /2.8oz warm water

135g /4.8oz bread flour

For final dough:

60g /2oz warm water

3 large eggs, plus 1 for egg wash

8g  /0.3 oz  salt

55g /1.9 oz vegetable oil

60g /2.1 oz granulated sugar

400g /14oz bread flour

Sourdough starter  (fully fermented)

Evening before baking – mixing the sourdough starter:

Partially dissolve the starer in water, then stir in the flour and Knead this firm dough until it is smooth. Remove 200g /7oz of the starter to use in the final dough and place it in a sealed container or in a bowl covered  with plastic wrap. Let the starter ferment until it has tripled in volume and is just starting to deflate, 8 to 12 hours.

Baking day – Mixing the dough:

In a large bowl, beat together the water, the 3 eggs, oil, and sugar  until the mixture is fairly well combined,  then mix in the bread flour using your hand or a wooden spoon all at once. When the mixture is a shaggy ball,  cover and let it autolyse for one hour before sprinkling  the salt on top of the dough adding one tablespoon of water to help incorporate the salt and mix, add the starter, and knead until the dough is smooth, no more than 10 minutes. This dough should feel almost like modeling clay. therefore, if the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons flour.

Note : The dough should feel smooth and very firm but be easy to knead.

Fermenting the dough:

Place the dough in  a warm bowl and cover it with plastic wrap. Let the dough ferment for about 2 hours. It will probably not rise much.

Shaping and proofing the dough:

Line a  large baking sheet, with parchment paper, then divide the dough into two 1-pound (450g) portions for loaves, one 1 1/2 pound (680g) portion for a large loaf and three small pieces for rolls or sixteen 2-ounce (60g) portions for rolls. Braid or shape them and position them on the prepared sheet,  cover them well with plastic wrap. Let proof until tripled in size, about 5 hours.

Preheat the oven to 350°F (180°C/gas mark 4) , 30 minutes before baking , then  beat the remaining egg with a pinch of salt for glazing the breads.

Baking the loaves:

When the loaves have tripled in size, brush them with the egg wash. Bake rolls for 15 to 20 minutes, the 1-pound (450g) loaves for 25 to 35 minutes, or the 1 1/2-pound (680g) loaf for 35 to 45 minutes, 15 minutes for  smaller sizes until very well browned. After the first 20 minutes of baking, rotate the  loaves if they are not evenly browned; if the large loaf is browning too quickly, tent it with foil, remove the loaves  from the oven and let cool on a rack.

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