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wheat wheatwheat

Why not bake these for yourself? Try them out, impress your friends, and share your results with me. If you'd like some help, check out the tutorials or email me with your specific questions and I'll do my best to respond.
July note - Our recipes will only be available online for another week or so. You may email me to request a recipe after that time!

Soaker
Pâte Fermentée
Final Dough
Cracked Wheat
47g
Coarse cornmeal
47g
Millet
47g
Oats
47g
Water, boiling
239g
Total
427g

White AP flour
377g
Water
217g
Salt
6g  (1 tsp)
Yeast
1/8 tsp
Total
600g

Whole wheat flour
478g
White AP flour
179g
Water
357g
Salt
19g
Yeast
4g  (1.25 tsp)
Honey
47g
Soaker
427g
Pâte fermentée
600g
Total
2111g (4.6#)

updated 7/17/08
  1. Prepare soaker and pâte fermentée, ferment 12-16 hrs.
  2. Mix all together for 3 min. on speed 1, adding the pâte fermentée in chunks after it starts to come together. 
  3. Mix on speed 2 for 3-3.5 minutes.
  4. Bulk fermentation 2 hrs 15 min, folding every 45 minutes (twice).
  5. Preshape, then shape.
  6. Final fermentation, 1-1.5 hrs at 75 degrees.
  7. Steam, then bake at 415° for 35-40 min.
Download recipe
Biga
White AP flour
500g
Water
335g
*Sour Rye Starter
15g

Final Dough
White AP flour
525g
Water
395g
Whole wheat flour
50g
Salt
25g
Yeast
4g
Total
1849g (4.1#)
  1. Prepare biga, mix/knead until a smooth ball forms. Cover and set aside for 12-16 hours.
  2. Mix final dough ingredients together on speed 1 for 3 minutes adding biga as dough comes together.
  3. Mix on speed 2 for 3 more minutes.
  4. Cover and set aside for 2.25 hours, folding after 45 minutes and 90 minutes.
  5. Preshape if desired, then shape.
  6. Final fermentation: about 1.5 hours at 80°F.
  7. Steam, then bake at 415° for 35-40 minutes.
*If you do not have a sour rye starter, use 15g of rye flour plus 1/4 tsp of yeast.

Recipe updated 7/16/08
White AP flour
1714g
Honey
262g
Eggs
233g
Water, warm
226g
Milk, warm
418g
Butter, softened
194g
Sugar
96g
Yeast
15g
Salt
20g
Total
3178g (7#)

(updated 7/17/08 )
  1. Mix all of the ingredients together with a dough hook on speed 1 for 3 minutes, then speed 2 for 3 more minutes.  Dough should clean the sides of the bowl.
  2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes.
  3. Shape into rolls or loaves then proof covered for about an hour or until almost doubled in size.
  4. Bake at 350° for 35 minutes (loaves) or 25 minutes for rolls.
Audra's Portuguese Sweet Bread Rolls
Audra picked up our recipe and baked these yummy rolls for her family!
White AP flour
282g
Water
164g
Salt
1tsp
Yeast
pinch
Total
452g

White AP flour
282g
Whole wheat flour
564g
Water
620g
Salt
1Tbsp
Yeast
1.25tsp
Honey
1Tbsp
Total
1508g (3.3#)
  1. Mix and knead preferment ingredients until smooth.
  2. Cover and set aside for 12-16 hours.

 

 

 

  1. Mix final dough ingredients together for 3 min. on speed 1, adding the preferment in chunks after it starts to come together.
  2. Mix on speed 2 for 3 – 3.5 minutes.
  3. Bulk fermentation 2 hrs 15 minutes, folding every 45 minutes (twice).
  4. Preshape, then shape.
  5. Final fermentation about 1 hour at 85°F.
  6. Steam, then bake at 410° for 35-40 min.
Sourdough
Rye Flour
451g
Water
374g
Sourdough culture
21g
Total
846g

Final Dough
White AP flour
787g
Water
430g
Caraway seeds
21g
Salt
21g
Yeast
4g
Sourdough
846g
Total
2109g (4.6#)
  1. Prepare sourdough, ripen 14-16 hrs.
  2. Set aside caraway seeds. Mix remaining together for 3 min. on speed 1, then 3 min. on speed 2.
  3. Add caraway seeds into dough. Mix on speed 1 for 1 minute.
  4. Bulk fermentation 2 1/4 hrs, folding every 45 min..
  5. Shape, then final fermentation 60 min.
  6. Egg glaze, sprinkle with poppy seeds, score.
  7. Steam, then bake at 435° for 35-40 min.
updated 7/17/08      Download recipe

 

 



 


wheat wheatwheat

Dough
White AP flour
1600g
Milk
740g
Eggs
180g (3 large)
Sugar
190g
Salt
32g
Yeast
20g  (2 Tbsp)
Butter
44g
Total
2806g  (6.18#)
Dough
  1. Mix all of the dough ingredients for 4 minutes.
  2. Mix on speed 2 for 2 minutes.
  3. Knead smooth, then bulk ferment for 2 hrs.
  4. Divide into 2 pieces, shape into flat rectangles, wrap and refrigerate overnight.
Butter Lock in
  1. Take blocks out of refrigerator for 1 hour, then cut each 1# block into 4 pieces lengthwise (6 pieces total).
  2. Piece the 6 slabs together and roll to 1/4 inch thick.
  3. Fold the slab in half, then wrap and refrigerate overnight.
Next Day
  1. Place butter on the counter and dough in the freezer for 30 minutes.
  2. Roll in the butter and give 2 tri-folds right away.
  3. Rest the dough in the freezer for 30 minutes, then give 1 more trifold.
  4. Rest the dough in the refrigerator for 90 minutes, then in the freezer for 30 minutes (or you can freeze until using the next time).
  5. Sheet to width of sheeter, then to 3mm thickness and random length.
  6. Shape and proof 2 to 2.5 hours for croissants or 1.5 hours for flat pieces.
  7. Bake at 375 for 18-20 minutes.
  8. Allow to cool on pan 5 minutes before moving.
Butter lock in
Butter
681g (1.5#)

 

 

Dough
White AP flour
886g
Milk
250g
Eggs
220g (4 eggs)
Sugar
50g
Salt
3g (1/2 tsp)
Yeast
10g  (1Tbsp)
Butter
227g
Total
1646g  (3.6#)
  1. Mix dough ingredients with hook for 3 minutes on speed 1 and 3 minutes on speed 2.
  2. Cover dough and set aside for 1 hour.
  3. Mix spread ingredients together with flat beater until smooth.
  4. Toast pecans and set aside.
  5. Spread 2/3 of the spread mixture on the bottom and sides of a 12”x17” roasting pan. 
  6. Sprinkle half of the pecans on the bottom of the pan.
  7. After dough has rested for 1 hour, sprinkle counter lightly with flour, roll out square 16" x 16" about 1/4" thick..
  8. Lightly brush the seam closest to you with water.
  9. Spread 1/3 of the spread mixture on your rolled out dough, staying away from the moistened seam.
  10. Sprinkle ½ of the pecans on the spread / dough.
  11. Roll up the dough towards you pressing evenly on the clean seam to make sure the roll seals.
  12. Using a sharp bread knife, trim the edges, then divide the roll into 12 sections.  Place them evenly spaced in the pan.
  13. Cover with plastic wrap and set aside until almost doubled in size, about 60 minutes.
  14. Place the roasting pan on a sheet pan, then bake in the middle of the oven for 30 minutes at 360°.  (until brown)
  15. Let cool for 5 minutes before inverting on foil or another pan.

Updated 7/17/08

 

Spread
Brown sugar
600g
Butter
340g
Honey
135g
Orange zest
2 oranges
Orange juice
58g
Cinnamon
14g
Total
1148g  (2.5#)
Topping
Pecans, toasted
2/3 cup

 

Cherries, tart (can)
411g
Sugar
110g
Cornstarch
2 Tbsp
Almond Extract
¼ tsp
Total
526g  (1.2#)

 

This fills our Cherry Turnovers.

  1. Drain cherries.  Set cherries aside, then dissolve the cornstarch in some of the  liquid.
  2. Bring cherry water, cornstarch, and sugar to a boil, stirring constantly.
  3. Turn down, then simmer for 5 minutes until thickened.
  4. Remove from heat, then stir in cherries and almond extract. 
  5. Cool to thicken slightly before filling pastries.

 

Cream Cheese
227g
Sugar
57g
Cornstarch
28g
Lemon Zest
¼ tsp
Orange Zest
¼ tsp
Vanilla Extract
½ tsp
Eggs
1 med.
Total
372g  (.8#)
This recipe fills our delicious Cheese Danish.
  1. Cream ingredients together with a mixer and flat beater.
  2. Filling should be correct consistency for filling. (Cool to thicken, microwave slightly to make it thinner)
Almond Paste
170g
Butter, softened
170g
Eggs
170g (3 lg)
Cinnamon
½ tsp
Cake Flour
85g
Total
595g  (1.3#)

This filling is used in our Bear Claws.

  1. Blend all of the ingredients together with a flat beater until smooth.
  2. Cool to slightly thicken before filling pastries.
Apples (Granny Smith) 12 med. or 5.5# before peeling and cutting
1090g
Sugar
535g
Croutons, sweet bread
200g
Almonds, chopped & toasted
100g
Lemon Juice
40g
Rum
35g
Vanilla Extract
1 1/4 tsp.
Cinnamon, ground
1 tsp.
Pepper, ground black
2/3 tsp.
Total
2010g (4.4#)
  1. Prepare all of the ingredients except for the apples.
  2. Set aside croutons and almonds.
  3. Peel and cut half of the apples into small pieces (1/4 in).
  4. Mix apples into the sugar mixture, heat to a boil, then reduce to simmer uncovered about 20 minutes. Stir occasionally.
  5. Just before your 20 minutes is up, peel and cut the remaining apples into medium-sized pieces (1/2 in).
  6. Add apples, bring to a boil while stirring, then reduce heat. Cover and simmer for 5 minutes.
  7. Cool. Stir croutons and almonds into mixture before using.

This makes enough for 5 1.5# strudels.



 



 

 

 

wheat wheatwheat

Kalispell, Montana   .:.   406-253-4207   .:.   Contact us
Website by Sharon Sinclair

Last modified July 17, 2008