8/22/15 Pesto Pinwheels

Yesterday Grandma came to visit. She was helping out bringing Elijah some ‘hip brand name city’ school supplies. He loved the presents. I get horrible anxiety when people come to my house, even worse when its family, so I went on OCD cleaning mode. For most of the day before, and the morning of, I cleaned and when I was finally happy with my house, I rested. About 20 minutes into laying down, she knocked on the door. Time to be a hostess.

I wanted to show mom, how easy it is to make bread from scratch; she just spent money on a bread machine, and is letting it make bread for her. So I had handmade dough already rising when she walked in.

Earlier in the day I had to discard some of my sourdough starter, it was day 3 and I finally threw some away, I still had day 2 discard to use in the fridge, which I revived with the last of my dry yeast, which was about a half a packet, about 1 ½ teaspoons.

Here is a picture of the day 2 starter discard, bubbling actively with the addition of some commercial yeast.

vigorous yeast
vigorous yeast

Now that I have run out of commercial yeast, It will be a hard to buy purchase now that my homemade starter is getting better. I only used dry yeast with the day 1 and day 2 starter to ensure that their was enough yeast ratio to bread, as I am trying to proof-rise them for the maximum amount of time I want to use more yeast.

I am using a mix of advice when it comes to how much wild yeast starter to use, my largest measurement of final starter that I have used has got to be 1 ½ cups, but that is WAY more than the artisan bread book recommended and still not enough compared to my local baker friend who also is a fermentation specialist aka, has worked with yeast for years, who says to use a full 2 cups of starter each time. I am thoroughly confused on that matter but 1 ½ cups seems to be working out for me fine right now.

I also think that my formula for bread affects the sour taste. Usually the more starter that you use the more sour the taste of your bread, but my breads seem to come out relatively mild. Whether or not that has to do with the flour I am using or my recipe dough formula, I am not sure. But I think it could have to do with both.

I use cheap bread flour from Gold Medal, its blonde aka white, but still wheat flour. I also use a lot of whole milk in my dough and add some virgin olive oil most of the time for some fat. I think the combination of the two things; milk and oil, could cut that sour-yeast taste, because considering the amount of yeast starter that has been in my last 2 batches of dough, no one has complained about the taste.

Anyways, I made my dough yesterday with that whole 1 ½ cups of starter. I did not Autolyse, as my last autolysed wild yeast bread got over kneaded, and I did not want to do that again. Sometimes forming the ‘gluten’ beforehand aka the autolyse works for my dough, yesterday I could not do it.

Anyways, my 1st bulk proof was about 2 hours, I was timing each hr on my egg timer and my dough took about 1 hour to get to the middle of the bowl, than another hour to reach the top. Then I carefully split it in half.

I took one half and shaped it nice and place it in a loaf pan, I started its 2nd bulk proof a lot earlier then this second part of the dough. The second part of the dough I made some pesto pinwheels with it. I rolled out the dough nice and big, then filled it with the last of my homemade pesto, then I added some shredded cheese to it, I should have maybe not used so much inside. I cut them into spiral rolls and placed them into a pan, really far apart. Then I placed both the shaped loaf in the bread pan and the rolls into the lowest setting in my oven for like an hour to proof. They both got huge.

Here is a picture of the shaped loaf after the oven proof.

1st proof
1st proof

After the rolls filled the pan proofing, I took them out and covered them with more cheese.

While I was prepping them I broiled my already prepped short ribs. I prepped them before grandma had even showed up with some of our cowboy rub and mustard.

Here is a picture of the proofed rolls with cheese about to be baked.

before baking
before baking

Then I baked them for an appetizer to dinner. I pulled them out, while the ribs were cooking and I enjoyed them with slabs of butter on top. They turned out so good, I send grandma home with some.

after baking
after baking

So we had BBQ ribs in the oven, (I have posted this dinner before,) and we had steamed green beans and rice.

Here are a few pictures of the dinner.

ribs rice n green beans
ribs rice n green beans
ribs n rice
ribs n rice

I did not cut my shaped loaf until the morning, and I butchered it, I am ashamed. I am not as good at cutting my bread as I am at baking or eating it. Lol

Here is a picture of it cut this morning. We ate the best looking pieces I swear.

sliced bread
sliced bread
sliced bread homemade
sliced bread homemade
from scratch shaped loaf
from scratch shaped loaf

Until next time in the Boho kitchen, Happy cooking and thanks for reading!

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