A very versatile dough. The oil adds a creaminess and fullness to the flavor; it also tenderizes the crumb and makes the dough supple. The mild acidity of the sourdough rounds out the flavor and compliments any toppings. Pair this bread with anything, especially pasta and rice and stews. Dress the dough with sauce, toppings, and give it a full proof before baking.
Yield: 12 loaves at 550grams each.
Ingredients (in grams)
Bellegarde Wheat Flour (998)
Kansas Wheat Flour (1664)
Water, 80* (1963)
Sea Salt (67)
Levain, 2 hour build (1685)
Instant Yeast (10)
Combine flour, levain and 90% of the water in a container. Stir and mix using a ‘claw’ until it’s a shaggy mass. Cover, let rest 20 minutes. Add remaining water, oil, and salt, mix thoroughly. Fold five to seven times at 20 minute intervals, depending on desired strength. Divide and proof in couche. Bake in a 550* oven for five minutes, then drop to 500*, until desired doneness.
Scoring Guide: None.
4 cups cold water
1 cup BELLEGARDE grits
1 teaspoon salt, pepper to taste
2 tablespoons butter
1. combine cold water, grits, and salt in a medium pot. bring to a boil, stirring often.
2. reduce heat to low. simmer for 45 minutes, stirring every 5 minutes.
3. stir in butter and serve.
Ingredients (yields 8)
¼ cup (50g) cane sugar
2 tsp. (6g) baking powder
½ tsp. (4g) baking soda
½ tsp. (4g) kosher salt
3 cups (375g) Bellegarde Durum flour
½ cup (113g) butter, cubed and chilled
1 ½ cups (375g) heavy cream, plus more for wash
½ cup or 100g dried apricots, diced
½ cup or 100g lightly toasted pecans, chopped
Preheat oven to 375 degrees. Sift dry ingredients into mixing bowl. Add cubed butter and toss with flour. Pinch butter into flour until size of peas. Toss in apricots and pecans.
Make a well in mixture and pour in cream. Gently fold with a spatula, until dough holds together.
Turn dough to a floured surface and press into 2” disk. Cut into 8 wedges, brush tops with cream and sugar.
Bake scones until golden for 20-25 minutes on baking sheet.
Ingredients (in grams)
Bellegarde rye flour (269)
Powdered sugar (94)
Orange blossom, seeds (5)
Use a hand mixer/kitchen aid to cream the butter.
Sift rye and salt together. Sift powdered sugar; cream with butter. Add vanilla
Roll out dough between two pieces of parchment paper 1/4" thick. Cut into shape with a knife or cookie cutter. You can reroll scraps once. If dough becomes too soft, you can refrigerate until stiff.
Bake in a 325 F oven for 10-12 minutes or until golden brown.