We had some great baking success this week. The adjustments made on the sourdough English muffins made for a tasty breakfast treat paired with our Smash foods raspberry jelly. Instead of using 1 cup of water, as called for in the recipe, I used 1 1/4 cup water. This was just the right amount to work the dough and get the consistency needed. Instead of 2 1/2 cups AP flour, I used 2 1/2 cups (300g) of fresh milled hard white wheat flour. I used my 12 inch cast iron pan to cook these lovelies.
As an introduction to Fall, we baked some fresh milled sourdough apple pie muffins. These were perfect because they weren’t too sweet. I had a giant Rave apple from Trader Joe’s left in the pantry and this supplied me with the 1 cup of grated apple I needed. I always save so much time using my USA pan muffin pan. There’s no greasing or muffin liners needed to get the job done.
Now, on to the best part…fresh milled sourdough hoagie rolls! We had plans for meatball subs, but decided to pivot and went with roasted chicken and bacon sandwiches. Yum! These rolls were absolutely wonderful! I was nervous when making them as the dough was incredibly wet and sticky. I trusted the process and kneaded the dough for roughly 15 minutes before I was able to work it. This recipe called for 3 cups of bread flour. I used about 375 g, or a little over 3 cups of hard white fresh milled wheat. The recipe also called for 1 cup of milk, I used 1 3/4 cup as I knew I would need more hydration because I was using fresh milled flour. Next time, I will start with 1 1/2 cups milk as this likely led to the stickiness of the dough initially. The recipe calls for honey or sugar, I used honey. It also calls for butter or oil, I used butter. This recipe made 6 hoagie rolls. I will double the recipe next time so I will have some to freeze for later use.
Fresh from the mill next week…a new fresh milled tortilla recipe and maybe some scones?
