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Breakfast and Lunch Pockets, Foldovers..Whatever…

I wanted to make up a soft hearth bread, you know, as opposed to a lean hearth style bread. So I mixed up the following formula and baked a loaf of nice hearth bread, it was softer, like I wanted, but still has a chewy crisp crust and tastes delicious. The only problem was that there was about 40 oz of dough left, and I did not want to bake up another loaf of bread. So…

Thinking about my last post which was about “Man Bait,” I decided to be creative and come up with something else men would like. I have two grown sons nearby that are really happy about these “Man Bait” experiments (or I should say failures, leftovers, what the heck do I do with this dough now… etc).

Soft Chewy Hearth Bread..AKA… Breakfast/Lunch Foldover Pockets…AKA..Whatever!

To obtain a stronger gluten bond, mix your starter part of your water and flour into a thick dough before autolyse (then add the rest later).

Pre autolyse dough:

  • 9 oz/255g Starter @ 100% hydration
  • 17 oz/482g  water
  • 1 lb 10 oz bread flour (for 2 oz of the bread flour I substituted 2oz of whole wheat flour )

Mix together into a thick dough and allow to autolyse for 30 minutes.

Then to your thick dough add:

  • 4/113g oz evaporated  milk
  • 1 oz/28g oil
  • 1 oz/28g malt syrup
  • .7 oz/1.8g salt
  • 9 oz/255g bread flour

Get in there with your hands and get this mix into a nice smooth dough or place all the ingredients into your dough mixer and mix until the dough is well incorporated.

You will have 4 lbs 3 oz of 65.3 % hydration dough.

Allow your dough to ferment at room temperature for five hours and then refrigerate overnight in a covered container. During the ferment time, I folded the dough three times.

Next morning, take out your container of dough and warm it up, either at room temperature or (what I did) place the container, still covered, into a kitchen sink with a few inches of warm water. I folded the dough once during the hour it took to warm up my dough.

Take out 1 lb 10 oz of dough to make a loaf of bread. Shape your loaf and then place it into a banneton and allow it to final proof. My dough took three hours. Bake as usual in a preheated oven with an oven stone, at 450F. As usual means to slash and spray your loaf with water, then cover your dough with preheated roasting pan lid for 20 minutes while baking. After the 20 minutes is up, take off the lid and brown your loaf for 10 – 15 more minutes. Cool. The bread looks like this:

Two hours after shaping my loaf, I made up the Breakfast and Lunch Foldover Pockets:

Divide your dough into four pieces and roll them into a ball. Allow them to set for 10 minutes and then roll them into flat rounds about six inches in diameter. Now take each dough piece one at a time and make your dough pockets.

Roll into rounds:

Then into small circles:


I used what I could find in my refrigerator. I had some mini pepperoni slices in my freezer which I used, also I fried up some mushrooms, onions, bacon and had some leftover Tater Tots. I also used some Swiss cheese, marinated Mozzarella cheese and some Provolone cheese.


If I were making these for me, I would have also added chopped red pepper, fresh spinach and whatever other veggies looked good to me {I am a girl- 🙂 }. Anyway, be creative, you could fill these pockets with anything savory or sweet. Cinnamon apples and pears would be nice too… yummm! Your creativity is the limit.

Roll your dough out to about 10-11 inches and then fill:

Breakfast Foldover Pockets:

Pizza Foldover Pockets:

Crimp the edges with your finger to seal. Spray the dough with a spray oil. Then allow the pockets to proof for 1.5 – 2 hours. When ready, slash, spray with water, cover with a hot roasting pan lid and bake at 450 degrees for 10 minutes. Then remove roasting lid and bake for another 15 – 20 minutes or until browned and the cheese is bubbly. Cool for a bit, these can be really hot when coming out of the oven. Serve and eat while still warm. I think you will have some happy men in your life…  🙂







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13 Comments

  1. Jolly Jolly
    September 9, 2011    

    Chewy Hearth Bread:

    Instead of making Lunch fold over pocket bread I decided to make pan loaves. The reason were going to do some extensive traveling pulling a trailer. You had made mention how soft the bread was so, this too caught my interest along with the evaporated milk, and malt syrup. And how these products help preserve the moisture in you’re bread.

    I have now baked 20 loaves. The loaves are laced with holes, and are light and airy, with a soft velvet crumb.

    I’m now using honey in place of the malt syrup and its delicious too.

    I was on the King Arthur site and read about their milled barley flakes, and how they claim it helps lighten baked goods. So, I decided to add some to this recipe. Teresa, in you’re recipe you stated we could easily substitute 2 oz of whole wheat for part of the flour measure.

    So, I milled some oat & barley flakes and added 2 oz. one oz of each grain to your recipe. The bread did proof like gang busters and lightened the bread recipe even more.

    This bread recipe is now a high fiber bread that’s super light and nutritious. I’m now using it as a basic bread recipe for high rising pan loaves. I can bake 2 large loaves. And best of all I can bake the two loaves in my small RV oven, and they brown beautifully.

    The evaporated canned milk helps in browning the bread real good and so does the honey. I want you know that the Chewy Hearth recipe is great for baking in small RV ovens. It’s the perfect recipe for RV baking and its ideal for traveling, because the bread doesn’t dry up so quickly.

    I’m using the Cold Bake Method to bake this bread. That’s why its ideal for RV baking too. As I travel I’ll be sharing your recipe with many RV Travelers and referring them to your site.

    Pizza—I forgot to mention when I said I loved your pizza recipe. My husband did too. He couldn’t stop eating it, he kept saying this is so good. I have never seen him eat pizza like this.

    Thanks again for such good usable sourdough recipes.

    Jolly

  2. May 14, 2011    

    Sorry Tony, I have had a lot going. I believe they were 8 oz each, does that sound right with what you came up with?

  3. tonyk tonyk
    May 14, 2011    

    I JUST REREAD YOUR RECIPE AND FOUND HOW MUCH DOUGH WAS LEFT AND DIVIDED BY 16 — SORRY — I AM A MATHEMATICIAN AND SHOULD CHECK MY WORK — I’VE GOT IT NOW AND THANKS FOR ALL YOUR HELP OVER THE PAST FEW MONTHS —

    TONYK

  4. tonyk tonyk
    May 12, 2011    

    DID YOU WEIGH THE DOUGH BALLS THAT YOU USED FOR THE POCKETS AND IF SO WHAT DID THEY WEIGH — I AM INTERESTED IN THE POCKETS ONLY — YOU ARE ALWAYS SO HELPFUL FOR US NOVICES — THANKS SO MUCH —

    TONYK

  5. 030Holly 030Holly
    April 27, 2011    

    I have 1/2 gallon of malt syrup on hand. I’ll get started mixing up the recipe.

    Its been a while since I’ve been on the net and I usually browse all the sourdough links on the net. But for the past 8 months I’ve been fighting allergies from foods. So I was one sick miserable woman who could not think or read for a good while. Anyway I finally have all my food allergies under control and I’m ready to start baking with sourdough.

    So are you back home in the US?

    I do believe I read a post about stumbling across a used stove on one of your visits but not sure. Anyway you ended up buying the stove am I right? So that made me think Teresa might be home.

    I need to catch up reading all the info…you have posted so far.

    Thank You,Teresa

    • April 28, 2011    

      Sounds like you are ready to bake Holly. Yes, I am back home and the stove I got was a freebie sitting on the side of the road. It turned out to be a nice bread baking oven. It is nice to be back.

      Happy Baking

  6. 030Holly 030Holly
    April 27, 2011    

    I forgot to ask you, about the malt syrup. Are you using malt syrup used for making beer?

    • April 27, 2011    

      Hi Holly, yes, I do use malt syrup, the kind for making beer. It is thick and viscous.

  7. 030Holly 030Holly
    April 27, 2011    

    When I make my homemade soy milk I make it in a Premium SoyQuick maker it cooks and boils the soy milk to a boiling point. Otherwise the soy milk would spoil within a few days. The boiling pitcher gets so hot I can easily burn my hands. I also need gloves just to move or pick up the pitcher. It’s not raw soy milk by all means.

    I made sourdough waffles with my homemade soy milk and it produced light and airy waffles. That indicates to me, that the enzymes are deactivated. (Thank You) for responding so quickly will let you know how the bread turns out.

    Holly

  8. April 27, 2011    

    Yes Holly, as long as you have deactivated the enzymes by heat… go for it…

  9. 030Holly 030Holly
    April 27, 2011    

    Hello Teresa:

    I’m very interested in making this particular bread recipe (Soft Chewy Hearth Bread)
    But I have a problem I’m allergic to milk. Can I substitute homemade soy milk for evaporated milk.

    Holly

  10. tonyk tonyk
    April 21, 2011    

    DID YOU USE STEAM WHEN YOU COOKED THE FOLDOVERS?

    TONYK

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