Category Archives: Yeast Breads

SWEET DOUGH MADE WITH SOURDOUGH STARTER

USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES

1st day

Make a levain preferment:

20 – 30 gr starter

100 gr Heritage White Flour

75 – 100 gr water, non-chlorinated, 70 – 85 degrees F

Next day or after 12 hours

3-4 Tbsp             butter

*490g-520g       Whole milk (warm to about 90F)

2 Tbsp               cane sugar

1 Tbsp               Real Salt

800g                 Heritage White Flour

*Depends on how much hydration you have in your starter.  If it is highly hydrated and thin use a little less water, if it is very thick use a little more water.

Combine milk, melted butter, salt, and sugar with the levain and mix thoroughly.

Add the flour and mix at med low for 3 to 4 minutes until you have a smooth dough and the sides of the mixer are clean, or mix by hand until you have a smooth dough with good elasticity.

Place in refrigerator and bulk ferment for one or two days.

To make dinner rolls

Pour the dough out on a clean smooth surface. Knead and roll the dough out so there is a roll or mound from which portions can be cut. Cut and weigh about 100g (3 oz) portions. Roll each piece on dry counter until it rounds into a nice round ball. Place ball in a well greased pan. (Grease with butter and coconut oil). There should be a little room between them (about 1/4 inch).  Fill an entire pan so that as they rise they are supported. If there is dough left over get creative.  (I sometimes make a small loaf of cinnamon bread).

Cover with a cling wrap and let them rise to about double in size, it may take a few hours depending on the temperature of your kitchen.  Keep an eye on them.

Pre-heat oven to 350F. Remove the cling wrap and bake 20-25 minutes. Check the inner temperature of the rolls with a thermometer. When the inside temperature reads 195F they a done. Brush with melted butter immediately. Serve warm if possible.

They will keep for a few days in a plastic bag. Let them cool completely before putting them in the bag. They also can be frozen after they cool. Wrap in foil and then a paper bag. Thaw over night and refresh in a 350F oven for 3-5 minutes.

To make sourdough sweet dough pecan focaccia

Place dough in round pan

Melt together 1/2 stick butter, 1/4 C maple syrup

Dimple dough with knuckles or fingertips

Sprinkle 1/2-1 C pecans over the top

Drizzle with butter/syrup mixture

Bake at 300-320F for 20-25 minutes.  Baking at a higher temperature will cause the top to caramelize.

White Sonora Heritage Pastry Flour

We have a new heritage flour, White Sonora.  This is whole grain SOFT WHITE WHEAT FLOUR with bran that is so white that it looks like white flour. It is lower in protein, much like traditional pastry, flour but with outstanding flavor. It is used frequently in the South West for flour tortillas. It originally foundContinue Reading

Sourdough Baking Classes

Classes are held at our home about 40 miles north of either downtown, or we can go on the road if you are outside the Twin Cities. The goal of this class is to give people the information and confidence they need to start baking with sourdough starter. To reserve your class contact: marty@sunriseflourmill.com Individuals orContinue Reading

Perfect Artisan Bread

Makes 1-2 loaves, ciabatta, baguettes, dinner rolls Poolish – First day 500 gr Sunrise Heritage White Flour or Red Fife Heritage Sifted Flour 1 tsp dry active yeast 360 gr water, non-chlorinated Add water and mix until a wet dough has formed. It will be sticky but showing signs of forming a wet bread dough. Refrigerate overnightContinue Reading

Bread From Heritage Sourdough Starter

This recipe makes one kilo (2.2 lbs) of bread dough. 1st day – make a levain preferment 25-35 gr starter 100 gr Heritage White or Sifted flour 75-100 gr non-chlorinated water,  70-85 F Mix thoroughly by hand so that all the flour and water are combined with the starter. Leave on kitchen counter over nightContinue Reading