Khachapuri (Georgian Cheese Bread) Recipe - NYT Cooking:
In Georgia, this bread is filled with a cheese called sulguni.
The substitute here is a mixture of fresh mozzarella and goat cheese.
Ingredients:
1 cup milk
2 packages active dry yeast
½ teaspoon, plus 1 tablespoon, sugar
3 to 4 cups flour
¼ pound unsalted butter, cut into 8 pieces and softened to room temperature
1 ¼ pounds fresh mozzarella cheese
¾ pound fresh tangy goat cheese
1 egg
Melted butter to brush on top
Preparation:
Heat the milk to lukewarm 43-46C (110 to 115 degrees).
Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
Stir to dissolve.
Allow to sit for 10 minutes.
Stir in the remaining milk.
Spoon three cups of the flour into a large bowl and make a well in the center.
Add the yeast sponge, the remaining sugar and the butter.
Stir with a wooden spoon until it is formed into a firm ball of dough.
Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
While the dough is rising, prepare the cheeses.
Grate the mozzarella coarsely, either in a food processor or with a hand grater.
Crumble the goat cheese.
Mix with egg, slightly beaten.
Preheat the oven to 190C/375F.
Punch the dough down and roll out on lightly floured surface to a circle about 50cm/20 inches in diameter.
Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
Unfold the dough, letting the excess hang over the sides.
Spoon the cheese mixture onto the dough.
Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
Make sure all pleats go in the same direction.
Gather the ends of the dough in the center and twist into a small knob.
Allow the dough to rest 10 minutes.
Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
Allow the bread to cool in the pan, on a cake rack, before serving.
The bread may be served warm or at room temperature.
OR:
- Delicious Georgian Cuisine:
-IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:
- About Food – Khachapuri (Georgian Cheese Bread) | Georgia About:
- Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
'via Blog this'
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Saturday 25 March 2017
Thursday 23 March 2017
Wholemeal Spelt bread.
Wholemeal Spelt bread - Community Recipes | Shipton Mill - Home of Organic Flour:
Three Minute Spelt Bread.
Spelt is the new celebrity grain, the Keira Knightley of wholefoods, and it has gone from curiosity to must-have ingredient in just five years.
Said to be more digestible than wheat and richer in nutrients.
But let's be absolutely clear: spelt is not suitable for coeliac sufferers.
This is positively the easiest and most tasty Spelt bread recipe I have come across.
Turns out perfectly every time and has become an often requested favourite of my clients.
It takes next to no prep time, keeps well and is fab for toasting too!
With spelt there is no need to leave the dough to rise.
But Baker Andrew Whitley (author of the bestselling book Bread Matters) says that if you let it rise slowly, in a cool place overnight, it will be even better.
Pre-heat oven to 200°C
500g Wholemeal Spelt (or white works just as well)
150g 5 Seed Blend (some extra for topping)
10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)
1/2 tsp salt
500ml water
Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.
It's a very wet dough, more like a cake mix but that's how it should be.
Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.
This really takes three minutes to prepare.
Place in pre-heated oven for 1 hour.
Then take out of the tin and put loaf back in for another 5-10 min (usually 5 min are enough).
Let it cool down and enjoy.
Note:
I started using the 5 seed blend instead of the original:
50g Sesame seeds
50g Sunflower seeds
50g Linseeds
Either works really well!
Recipe in cups &teaspoons:
3 1/2 cups flour.
1/2 cups of each seed, sunflower, sesame, linseed.
3 1/2 teaspoos dry yeast granules,
2 cups warm water
Combine all the ingredients, adding the water last.
Mix well and turn the dough into a greased loaf tin.
'via Blog this'
Three Minute Spelt Bread.
Spelt is the new celebrity grain, the Keira Knightley of wholefoods, and it has gone from curiosity to must-have ingredient in just five years.
Said to be more digestible than wheat and richer in nutrients.
But let's be absolutely clear: spelt is not suitable for coeliac sufferers.
This is positively the easiest and most tasty Spelt bread recipe I have come across.
Turns out perfectly every time and has become an often requested favourite of my clients.
It takes next to no prep time, keeps well and is fab for toasting too!
With spelt there is no need to leave the dough to rise.
But Baker Andrew Whitley (author of the bestselling book Bread Matters) says that if you let it rise slowly, in a cool place overnight, it will be even better.
Pre-heat oven to 200°C
500g Wholemeal Spelt (or white works just as well)
150g 5 Seed Blend (some extra for topping)
10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)
1/2 tsp salt
500ml water
Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.
It's a very wet dough, more like a cake mix but that's how it should be.
Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.
This really takes three minutes to prepare.
Place in pre-heated oven for 1 hour.
Then take out of the tin and put loaf back in for another 5-10 min (usually 5 min are enough).
Let it cool down and enjoy.
Note:
I started using the 5 seed blend instead of the original:
50g Sesame seeds
50g Sunflower seeds
50g Linseeds
Either works really well!
Recipe in cups &teaspoons:
3 1/2 cups flour.
1/2 cups of each seed, sunflower, sesame, linseed.
3 1/2 teaspoos dry yeast granules,
2 cups warm water
Combine all the ingredients, adding the water last.
Mix well and turn the dough into a greased loaf tin.
'via Blog this'
Wednesday 22 March 2017
Banana Loaf.
Mary Berry’s Banana Loaf (Taken from Mary Berry’s Baking Bible).
Ingredients
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk
Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb or 900g loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.
A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack!
From https://queenofeverything.co.uk/2012/02/06/mary-berrys-banana-loaf/
Similar recipes: Mrs. Myers' Banana Bread:
Ingredients
100g Softened Butter
175g Caster Sugar
2 Large Eggs
2 Ripe Bananas (mashed)
225g Self Raising Flour
1 tsp. Baking Powder
2 tbsp. Milk
Method
1. Preheat the oven to 180C / Fan 160C / Gas 4.
2. Lightly grease a 2lb or 900g loaf tin, then line the base and sides with baking parchment
3. Measure all ingredients into a mixing bowl and beat for about 2 minutes, until well blended
4. Spoon the mixture into the tin and level the surface
5. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown.
A fine skewer inserted in the centre should come out clean if the loaf is ready.
6. Leave to cool in the tin for a few minutes, then turn out, peel of the parchment and finish cooling on a wire rack.
This was so easy to make and delicious, and there wasn’t much left of it by the time it was cooled on the rack!
From https://queenofeverything.co.uk/2012/02/06/mary-berrys-banana-loaf/
Similar recipes: Mrs. Myers' Banana Bread:
Monday 13 March 2017
Bauernbrot - German farmer-style rye bread.
Bauernbrot Recipe (German farmer-style rye bread) | Whats4eats:
Authentic-tasting German bread is easier to make than you'd think.
Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south.
Bauerbrot was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens.
At home, it takes a few hours from start to finish, but most of that time is spent resting the dough or baking it.
The final product has a dense crumb, full flavor and a chewy crust.
1 large loaf
Ingredients
Dough Starter
Bread flour - 3/4 cup
Rye flour - 3/4 cup
Honey or malt syrup - 3 tablespoons
Lukewarm water - 1 1/2 cups
Instant yeast - 1/2 teaspoon
Flour mixture
Bread flour - 2 1/2 cups
Caraway seeds - 2 tablespoons
Salt - 1 1/2 teaspoons
Instant yeast - 1/2 teaspoon
Oil - 1 tablespoon
Cornmeal - for the baking tray
Method
Add the ingredients for the starter to a large bowl and mix together until smooth.
Set aside for 10 minutes for the yeast to activate.
While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal.
Pour the flour mixture over the starter.
Do not stir.
Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours.
Authentic-tasting German bread is easier to make than you'd think.
Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes, especially in the south.
Bauerbrot was traditionally made from scratch in farm homes and baked in age-old, wood-fired ovens.
At home, it takes a few hours from start to finish, but most of that time is spent resting the dough or baking it.
The final product has a dense crumb, full flavor and a chewy crust.
1 large loaf
Ingredients
Dough Starter
Bread flour - 3/4 cup
Rye flour - 3/4 cup
Honey or malt syrup - 3 tablespoons
Lukewarm water - 1 1/2 cups
Instant yeast - 1/2 teaspoon
Flour mixture
Bread flour - 2 1/2 cups
Caraway seeds - 2 tablespoons
Salt - 1 1/2 teaspoons
Instant yeast - 1/2 teaspoon
Oil - 1 tablespoon
Cornmeal - for the baking tray
Method
Add the ingredients for the starter to a large bowl and mix together until smooth.
Set aside for 10 minutes for the yeast to activate.
While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal.
Pour the flour mixture over the starter.
Do not stir.
Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours.
Sunday 12 March 2017
Whole wheat flatbread. By Mark Bittman.
- The Secret To Making Really Great 100-Percent Whole Grain Bread | Kitchn:
- The Wheat Lowdown - The New York Times:
With so many relatively decent loaves readily available in stores, bread-baking is more of a hobby.
There are three reasons that my whole-grain breads have become better: the food processor, the overnight rise and the sourdough starter.
And they all involve abandoning kneading.
Kneading dough by hand for 20 minutes — as was the practice when I first started baking — was never actually necessary (few home bakers knew that), but a requirement of a particular kind of bread made in a relatively hurried fashion using a relatively large amount of domesticated (that is, store-bought) yeast.
I came to the realization that great 100 percent whole-grain bread can be made only with sourdough (it’s about the difference between how whole grains respond to store-bought yeast and how they respond to acid, or a combination of acid and wild yeast), and I discovered that via a combination of driving other people crazy with questions and a recipe from “The Scandinavian Cookbook,” by my friend Trine Hahnemann.
Sourdough rye requires time: a few days to make the starter, and 12 hours or so every time you want to make bread.
But kneading? No.
You can make it lighter in texture and color by using a touch of white flour in place of whole wheat, though to me that defeats the purpose.
You can make it darker in color — gorgeously so — by adding roasted malt powder.
Seeds — fennel, caraway, anise — add flavor.
If it’s too chewy for you, use flour in place of cracked rye.
Finally — and this may be hard to believe — it’s best when wrapped in plastic and cured for a day before eating.
If you follow the instructions to the gram, you will produce very good bread.
By upping the amount of yeast, using the food processor and incorporating relatively large amounts of fat (in the form of olive oil), you can make a 100 percent whole-wheat focaccia (other shapes, including baguettes, will also work, but I like it best as a puffy flatbread) in a minimum of time.
Really, the best treatment for whole grain is sourdough.
But if you’re in a hurry, greatness takes second place.
- The Wheat Lowdown - The New York Times:
With so many relatively decent loaves readily available in stores, bread-baking is more of a hobby.
There are three reasons that my whole-grain breads have become better: the food processor, the overnight rise and the sourdough starter.
And they all involve abandoning kneading.
Kneading dough by hand for 20 minutes — as was the practice when I first started baking — was never actually necessary (few home bakers knew that), but a requirement of a particular kind of bread made in a relatively hurried fashion using a relatively large amount of domesticated (that is, store-bought) yeast.
I came to the realization that great 100 percent whole-grain bread can be made only with sourdough (it’s about the difference between how whole grains respond to store-bought yeast and how they respond to acid, or a combination of acid and wild yeast), and I discovered that via a combination of driving other people crazy with questions and a recipe from “The Scandinavian Cookbook,” by my friend Trine Hahnemann.
Sourdough rye requires time: a few days to make the starter, and 12 hours or so every time you want to make bread.
But kneading? No.
You can make it lighter in texture and color by using a touch of white flour in place of whole wheat, though to me that defeats the purpose.
You can make it darker in color — gorgeously so — by adding roasted malt powder.
Seeds — fennel, caraway, anise — add flavor.
If it’s too chewy for you, use flour in place of cracked rye.
Finally — and this may be hard to believe — it’s best when wrapped in plastic and cured for a day before eating.
If you follow the instructions to the gram, you will produce very good bread.
By upping the amount of yeast, using the food processor and incorporating relatively large amounts of fat (in the form of olive oil), you can make a 100 percent whole-wheat focaccia (other shapes, including baguettes, will also work, but I like it best as a puffy flatbread) in a minimum of time.
Really, the best treatment for whole grain is sourdough.
But if you’re in a hurry, greatness takes second place.
Thursday 19 January 2017
No-Knead Ciabatta.
No-Knead Ciabatta - Budget Bytes: (with Step By Step Photos).
Ciabatta bread, which according to Wikipedia literally means, "carpet slipper".
The recipe and technique in the video are a little different from the basic no-knead recipe.
The dough is wetter, it ferments for 18 hours at room temperature and is shaped into a long, fairly flat, ciabatta shaped loaf.
If you can’t time the dough just right to ferment for 14-18 hours, you can actually slow the fermentation by putting it in the refrigerator for a few hours.
When I need to leave it for about 24 hours, I pop it in the fridge over night (8 hours), then let it come to room temperature before continuing.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
Note: you can use All-purpose flour if you want
1/4 tsp/teaspoons yeast
2 cups water
1 1/2 tsp/teaspoons salt
OR for make a “half batch” loaf:
2 cups all-purpose flour (plus some for dusting)
1/8 tsp/teaspoons instant or "bread machine" yeast
3/4 tsp/teaspoons salt
1 cup water
1/2 Tbsp/Tablespoon olive oil
2 Tbsp/Tablespoon corn meal
I made a “full batch” loaf!
In a large bowl combine the flour, salt, and yeast.
Stir the dry ingredients well until they are evenly combined.
Add the water and stir it until a wet, sticky ball of dough forms and no flour remains on the bottom of the bowl.
Loosely cover and let sit at room temperature for 14-18 hours to ferment.
After fermentation, the dough should be wet, sticky, very bubbly, and fluffy.
Dust the top of the dough and your hands with flour.
Carefully scrape the sticky dough from the bowl, adding a small amount of flour if needed to keep your hands from sticking.
Turn the dough out onto a floured work surface and stretch it into a long, 12-16 inch loaf.
It's okay if the loaf is lumpy and uneven.
The dough will be very soft and sticky, so don't worry too much about the shape.
Prepare a baking sheet by smearing olive oil over the surface and then sprinkling with cornmeal.
Carefully pick up the loaf and transfer it to the prepared baking sheet, reshaping it as needed.
Let the dough rise for 2 hours.
Preheat the oven to 220C/425F.
Make sure the oven is fully preheated before the bread goes in, because it needs that sudden blast of hot air to really puff up.
Put in preheated oven (220C/425F) and bake the loaf for 35-45 minutes (for half batch - 25 minutes, or until it is golden brown.
Let the bread cool on a wire rack before slicing.
Note:
- An interesting thing about this bread is that you use only 1/8 tsp of yeast!
- how to time no-knead bread:
If you wish serving a meal with bread around 5PM - 6PM.
Start the loaf at 5PM.
The first rise is 12-18 hours (longer rise=tastier bread) so that would take you to 11AM.
The second rise for 2 hrs, which takes you to 1PM/13:00.
For baking ~1 hr - 14:00.
You need at least 2-3 hr to cool cover it with cloth before slicing - the famous health reformer Sylvester Graham said bread shouldn’t be eaten until at least twelve hours old!
Bread fresh out of the oven needs time for the gluten to set completely.
Breads is best when they are completely cooled to room temperature.
So, I'm serving a meal with bread around 17:00!
Ciabatta bread, which according to Wikipedia literally means, "carpet slipper".
The recipe and technique in the video are a little different from the basic no-knead recipe.
The dough is wetter, it ferments for 18 hours at room temperature and is shaped into a long, fairly flat, ciabatta shaped loaf.
If you can’t time the dough just right to ferment for 14-18 hours, you can actually slow the fermentation by putting it in the refrigerator for a few hours.
When I need to leave it for about 24 hours, I pop it in the fridge over night (8 hours), then let it come to room temperature before continuing.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
Note: you can use All-purpose flour if you want
1/4 tsp/teaspoons yeast
2 cups water
1 1/2 tsp/teaspoons salt
OR for make a “half batch” loaf:
2 cups all-purpose flour (plus some for dusting)
1/8 tsp/teaspoons instant or "bread machine" yeast
3/4 tsp/teaspoons salt
1 cup water
1/2 Tbsp/Tablespoon olive oil
2 Tbsp/Tablespoon corn meal
I made a “full batch” loaf!
In a large bowl combine the flour, salt, and yeast.
Stir the dry ingredients well until they are evenly combined.
Add the water and stir it until a wet, sticky ball of dough forms and no flour remains on the bottom of the bowl.
Loosely cover and let sit at room temperature for 14-18 hours to ferment.
After fermentation, the dough should be wet, sticky, very bubbly, and fluffy.
Dust the top of the dough and your hands with flour.
Carefully scrape the sticky dough from the bowl, adding a small amount of flour if needed to keep your hands from sticking.
Turn the dough out onto a floured work surface and stretch it into a long, 12-16 inch loaf.
It's okay if the loaf is lumpy and uneven.
The dough will be very soft and sticky, so don't worry too much about the shape.
Prepare a baking sheet by smearing olive oil over the surface and then sprinkling with cornmeal.
Carefully pick up the loaf and transfer it to the prepared baking sheet, reshaping it as needed.
Let the dough rise for 2 hours.
Preheat the oven to 220C/425F.
Make sure the oven is fully preheated before the bread goes in, because it needs that sudden blast of hot air to really puff up.
Put in preheated oven (220C/425F) and bake the loaf for 35-45 minutes (for half batch - 25 minutes, or until it is golden brown.
Let the bread cool on a wire rack before slicing.
Note:
- An interesting thing about this bread is that you use only 1/8 tsp of yeast!
- how to time no-knead bread:
If you wish serving a meal with bread around 5PM - 6PM.
Start the loaf at 5PM.
The first rise is 12-18 hours (longer rise=tastier bread) so that would take you to 11AM.
The second rise for 2 hrs, which takes you to 1PM/13:00.
For baking ~1 hr - 14:00.
You need at least 2-3 hr to cool cover it with cloth before slicing - the famous health reformer Sylvester Graham said bread shouldn’t be eaten until at least twelve hours old!
Bread fresh out of the oven needs time for the gluten to set completely.
Breads is best when they are completely cooled to room temperature.
So, I'm serving a meal with bread around 17:00!
Wednesday 18 January 2017
Better No-Knead Bread Recipe.
Better No-Knead Bread Recipe | Serious Eats:
Today bread!
Let's take a quick look through a time lapse of the dough as it sits overnight.
- 0 Hours: dough is still lumpy. Gluten formation is minimal.
- 4 Hours: Enzymatic action has broken down some proteins, causing the dough to slacken and spread.
- 8 Hours: Yeast has produced quite a bit of carbon dioxide. As these bubbles slowly grow, their stretching causes proteins around their edges to align with each other.
- 12 Hours: Slowly but surely, the bubbles moving through the dough, effectively forming the same gluten that would be formed by manual labor.
- 16 Hours: The yeast have completed their task, both leavening and kneading the dough for you. Thanks guys!
After allowing it to rise at room temperature overnight, I'll stick mine directly into the refrigerator for three days. There's another advantage built into this as well: cold dough is much easier to handle. Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.
After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.
If you want to make your life even easier, get yourself a good gram scale to allow you to easily calculate ingredients without having to dirty up measuring spoons, cups, or bowls. Using a scale and a metal bowl, you can make bread and end up with only a single bowl to wash!
Here's the basic method I use:
To 100 parts flour,
add 1.5 parts salt and
1 part instant yeast.
Whisk those together.
Add 70 parts water, and stir to combine.
Cover, then let rise overnight.
Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface.
Shape dough, sprinkle with flour, and cover with a floured cloth.
Let it rise for at least two hours and up to 4 at room temperature.
Slah, then bake in a preheated 230°C/450°F Dutch Oven for 15 minutes with the lid on.
Remove the lid, and continue baking until it hits around 100°C209°F, 30 minutes or so.
Let it cool.
Today bread!
-
- Better No-Knead Bread Recipe | Serious Eats:
- The Food Lab: The Science of No-Knead Dough | Serious Eats:
- Bread baking in a Dutch oven - Flourish - King Arthur Flour:
'via Blog this'
Today bread!
Let's take a quick look through a time lapse of the dough as it sits overnight.
- 0 Hours: dough is still lumpy. Gluten formation is minimal.
- 4 Hours: Enzymatic action has broken down some proteins, causing the dough to slacken and spread.
- 8 Hours: Yeast has produced quite a bit of carbon dioxide. As these bubbles slowly grow, their stretching causes proteins around their edges to align with each other.
- 12 Hours: Slowly but surely, the bubbles moving through the dough, effectively forming the same gluten that would be formed by manual labor.
- 16 Hours: The yeast have completed their task, both leavening and kneading the dough for you. Thanks guys!
After allowing it to rise at room temperature overnight, I'll stick mine directly into the refrigerator for three days. There's another advantage built into this as well: cold dough is much easier to handle. Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.
After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.
If you want to make your life even easier, get yourself a good gram scale to allow you to easily calculate ingredients without having to dirty up measuring spoons, cups, or bowls. Using a scale and a metal bowl, you can make bread and end up with only a single bowl to wash!
Here's the basic method I use:
To 100 parts flour,
add 1.5 parts salt and
1 part instant yeast.
Whisk those together.
Add 70 parts water, and stir to combine.
Cover, then let rise overnight.
Transfer to the fridge, let ferment for three days, then turn dough out on to a well-floured surface.
Shape dough, sprinkle with flour, and cover with a floured cloth.
Let it rise for at least two hours and up to 4 at room temperature.
Slah, then bake in a preheated 230°C/450°F Dutch Oven for 15 minutes with the lid on.
Remove the lid, and continue baking until it hits around 100°C209°F, 30 minutes or so.
Let it cool.
Today bread!
-
- Better No-Knead Bread Recipe | Serious Eats:
- The Food Lab: The Science of No-Knead Dough | Serious Eats:
- Bread baking in a Dutch oven - Flourish - King Arthur Flour:
'via Blog this'
Friday 6 January 2017
Sunday 1 January 2017
Linseed and treacle bread by Nigel Slater.
Tested and Proven - delicious!
I heartily recommend putting a baking stone in the oven to heat up first.
Makes a medium-sized loaf.
rye flour 200g
strong white bread flour 200g
barley flakes 50g
sea salt 1 tsp
black treacle 2 tbsp, lightly heaped
warm water 350ml
fast-acting yeast 1 x 7g sachet
rolled oats/oatmeal 40g
pumpkin seeds 35g
sunflower seeds 25g
golden linseeds 30g
golden sultanas 75g
Warm a deep, wide mixing bowl - the warmth will help your dough rise more quickly.
Combine the flours and barley flakes then lightly crush the sea salt flakes in the palm of your hand and stir them in.
Put the black treacle into a jug then stir in the warm water, dissolving the treacle as you stir.
Tip in the yeast, let it dissolve then pour into the flour and barley.
Using a wooden spoon rather than your hands – the dough is sticky – stir in the rolled oats, pumpkin, sunflower, golden linseeds and sultanas.
Mix for a full minute, so the flour, liquid, seeds and fruits are thoroughly combined.
The texture of the dough should be very moist, poised between that of a bread dough and a cake mixture.
Dust the surface lightly with flour, cover with a tea towel and leave in a warm place for an hour or so.
Any warm, draught-free spot will work.
Check the bowl occasionally to make sure it is warm, but not too hot.
Get the oven hot – it will need to be at 220C/gas mark 8.
If you have one, place a bread or pizza stone, generously floured, in the oven to get hot.
Failing that, a baking sheet will do.
When the oven is up to temperature and the dough has risen to almost twice its original volume, transfer it to the hot baking stone or sheet, reshaping it into a round loaf as you go.
Bake for 35 minutes, until the crust is lightly crisp and the base sounds hollow when tapped.
Transfer the warm loaf to a cooling rack and allow to rest for a good 30 minutes before slicing.
The loaf will keep, wrapped in clingfilm and foil, for 4 or 5 days.
Note:
Barley Flakes:
If barley flakes remind you of oatmeal (rolled oats), it’s because they’re created the same way, by steaming kernels, rolling them, and drying them.
As with barley grits, flakes can be made from whole grain barley or from pearl barley, with only the former considered to be whole grains.
Barley flakes cook faster, because they’ve been lightly steamed and because of their greater surface area.
Substitute flaked barley: the oats will work just fine!
Rolled oats:
- Quaker is one of the best known and most widely distributed brands.
Quite often oatmeal is sold 3 forms and you should use the type labelled as "quick cooking oats" as this is the type that is the same as UK rolled oats.
Avoid "instant oatmeal" as this is made from oats that are too finely ground.
The other form of oatmeal is labelled as "old fashioned oats" or sometimes as "jumbo oats".
These oats are slightly less processed than rolled oats and could be used in the recipes but tend to be more fibrous and chewy.
Saturday 31 December 2016
Friday 30 December 2016
Black bread.
Makes 2 loaves
2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal (optional)
1 tablespoon unbleached all-purpose flour (optional)
1 teaspoon caraway seeds (optional)
Special equipment: Spice grinder (optional), instant-read thermometer
1. In a small bowl, combine yeast and sugar with warm water.
Stir to dissolve and let stand until foamy, about 10 minutes.
2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted.
Set aside and let cool to lukewarm warm.
3. Combine whole-wheat, rye and white flours in a large bowl.
Set aside.
4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots.
At low speed, add yeast and chocolate mixtures.
Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.
5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle.
It will be very sticky but firm.
6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough.
You might not use all of the flour mixture.
7. Form into a ball and place in a greased bowl.
Turn once to grease top.
Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours.
Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.
8. Gently deflate dough.
Turn out onto a lightly floured surface.
Divide into two portions and form into two rounds or loaves.
Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet.
Sprinkle loaves with cornmeal mixture, if using.
Cover loosely with plastic wrap.
Let rise until doubled and puffy, about 45 minutes to one hour.
Slash an 'X' into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.
9. Bake in a preheated 180°C/350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 93°C to 98°C on an instant-read thermometer.
Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked.
Remove from baking sheet to cool completely on a rack.
Wednesday 28 December 2016
Bread Stekka.
recipes for the future
Since we were talking about the bread for the day, which can be put on the table guests, how's that option?
This bread - brother of bread without kneading, the same principle, a very long fermentation of the batter to be mixed with a minimum of yeast.
The idea is not new, loved by the people pain l'ancienne is done in a similar way, but with a lot of yeast and fermentation with cold, but the result is unusual and enjoyable.
Although the name sounds very Italian, as far as I can see nothing very Italian in that there is no bread, it's our local invention.
Testreports:
400 g bread flour
3 g (1/2 tsp) salt
3 g (3/4 tsp) sugar
1/4 tsp instant yeast
350 g cold water (12-15 ° C)
1. Mix flour, sugar, salt and yeast, mix well.
Add water and stir the dough with a spoon or your hand until you have a rough, wet, sticky dough.
Tighten the bowl of the film and leave the dough for 12-18 hours.
Focus more on 12 than at 18.
The finished dough will rise much, and will be covered with bubbles.
2. Generously sprinkle the board with flour, pour (I kid you not) at her dough and carefully wrap it several times over the hand or scraper until the dough almost tighten.
Lightly oil the top of the dough with olive oil and sprinkle with coarse salt (about 1/4 teaspoon).
3. Take a linen towel and generously sprinkle simple or large corn flour or bran.
Turn the dough on the towel (here you will learn enough flour sprinkled on the board.) If the top of the sticky dough sprinkle with flour, cover with a towel and leave the edges rasstaivatsya for 1-2 hours, until the dough has risen about half and no longer springy when pressed with a finger.
4. Pre-heat the oven to 260°C/500°F.
5. Take a baking tray (standard American baking with borders, so-called half-sheet size 30x42 cm, I highly recommend using steel trays without coatings) and lubricate it with olive oil.
Put the dough on a floured board and cut into 4 pieces with a scraper.
Do not cut the dough on the towel.
Take each strip of dough and transfer to a baking sheet stretching it to a length of the pan.
Simple stekka.
Grease with olive oil and sprinkle with large sea salt.
Stekka with tomatoes. Cut the tomatoes in half small (like cherry), press the dough in half at the same distance, place on top of a thin slice of garlic and a few leaves of thyme.
Grease stekku olive oil and sprinkle with large sea salt.
Stekka with garlic. Clean chives, lightly press down on them with a knife so that they cracked and push into the dough at the same distance.
Grease stekku olive oil and sprinkle with sea salt and a large freshly ground black pepper.
Stekka with olives. Press the olives into the dough at the same distance and brush the dough with olive oil.
Pickled olives enough in themselves, and in addition to salt on top of them is not necessary.
Stekka with feta. Cut the feta into small pieces and push them into the dough at the same distance.
Grease the dough with olive oil.
Like olive stekka this salty enough on its own, in addition to salt it is not necessary.
Of lubrication oil.
From how much olive oil comes into play much depends.
If you lubricate the dough very thin layer, the crust is slightly crunchy, almost like a baguette.
If you do not feel sorry for oil, the bread soaked it becomes fragrant and soft, more like focaccia.
6. Bake for about 20 minutes until thick golden-brown crust.
Give stekkam cool 5 minutes on baking sheet, then transfer them to the grill and allow to cool completely.
from "My Bread" by J. Lahey
Since we were talking about the bread for the day, which can be put on the table guests, how's that option?
This bread - brother of bread without kneading, the same principle, a very long fermentation of the batter to be mixed with a minimum of yeast.
The idea is not new, loved by the people pain l'ancienne is done in a similar way, but with a lot of yeast and fermentation with cold, but the result is unusual and enjoyable.
Although the name sounds very Italian, as far as I can see nothing very Italian in that there is no bread, it's our local invention.
Testreports:
400 g bread flour
3 g (1/2 tsp) salt
3 g (3/4 tsp) sugar
1/4 tsp instant yeast
350 g cold water (12-15 ° C)
1. Mix flour, sugar, salt and yeast, mix well.
Add water and stir the dough with a spoon or your hand until you have a rough, wet, sticky dough.
Tighten the bowl of the film and leave the dough for 12-18 hours.
Focus more on 12 than at 18.
The finished dough will rise much, and will be covered with bubbles.
2. Generously sprinkle the board with flour, pour (I kid you not) at her dough and carefully wrap it several times over the hand or scraper until the dough almost tighten.
Lightly oil the top of the dough with olive oil and sprinkle with coarse salt (about 1/4 teaspoon).
3. Take a linen towel and generously sprinkle simple or large corn flour or bran.
Turn the dough on the towel (here you will learn enough flour sprinkled on the board.) If the top of the sticky dough sprinkle with flour, cover with a towel and leave the edges rasstaivatsya for 1-2 hours, until the dough has risen about half and no longer springy when pressed with a finger.
4. Pre-heat the oven to 260°C/500°F.
5. Take a baking tray (standard American baking with borders, so-called half-sheet size 30x42 cm, I highly recommend using steel trays without coatings) and lubricate it with olive oil.
Put the dough on a floured board and cut into 4 pieces with a scraper.
Do not cut the dough on the towel.
Take each strip of dough and transfer to a baking sheet stretching it to a length of the pan.
Simple stekka.
Grease with olive oil and sprinkle with large sea salt.
Stekka with tomatoes. Cut the tomatoes in half small (like cherry), press the dough in half at the same distance, place on top of a thin slice of garlic and a few leaves of thyme.
Grease stekku olive oil and sprinkle with large sea salt.
Stekka with garlic. Clean chives, lightly press down on them with a knife so that they cracked and push into the dough at the same distance.
Grease stekku olive oil and sprinkle with sea salt and a large freshly ground black pepper.
Stekka with olives. Press the olives into the dough at the same distance and brush the dough with olive oil.
Pickled olives enough in themselves, and in addition to salt on top of them is not necessary.
Stekka with feta. Cut the feta into small pieces and push them into the dough at the same distance.
Grease the dough with olive oil.
Like olive stekka this salty enough on its own, in addition to salt it is not necessary.
Of lubrication oil.
From how much olive oil comes into play much depends.
If you lubricate the dough very thin layer, the crust is slightly crunchy, almost like a baguette.
If you do not feel sorry for oil, the bread soaked it becomes fragrant and soft, more like focaccia.
6. Bake for about 20 minutes until thick golden-brown crust.
Give stekkam cool 5 minutes on baking sheet, then transfer them to the grill and allow to cool completely.
from "My Bread" by J. Lahey
Tuesday 27 December 2016
Bread: bread with re-milled durum flour.
- Pane con Semola Rimacinata di Grano Duro | The Fresh Loaf: bread with re-milled durum flour.
Durum Flour 60%
Bread Flour 40%
Water* 60%
Salt
- Rimacinata - STIR THE POTS: Rimacinata is a term for the finest milled semolina flour (aka durum) - bread with re-milled durum flour.
- Focaccia Barese - STIR THE POTS: "With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan."
Durum Flour 60%
Bread Flour 40%
Water* 60%
Salt
- Rimacinata - STIR THE POTS: Rimacinata is a term for the finest milled semolina flour (aka durum) - bread with re-milled durum flour.
- Focaccia Barese - STIR THE POTS: "With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan."
Monday 26 December 2016
Our Bread. Speedy No-Knead Bread.
Brian's Bread!
Tested and Proven - delicious!
3 cups bread flour (408 grams)
1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
Lara's Bread!1 packet (7 grams) instant yeast
1 1/2 teaspoons salt
50g Butter or Marg
1. Combine flour, yeast, butter and salt in a large bowl, with fingers to resemble fine breadcrumbs.
Add 1 1/2 cups Warm water and stir until blended; dough will be sticky.
Cover bowl with plastic wrap.
Let dough rest about 4 hours at warm room temperature, about 21C.
2. Lightly flour a work surface and place dough on it; fold left side to the middle the right side over that (you have 3 layers) turn 90deg and repeat,turn 90deg and repeat again.
Place dough in the floured washed out bowl Cover loosely with plastic wrap and let rest in a warm place 30 minutes more.
3. While the dough is proving for 30min, heat oven to 230C.
Put a 6-to-8-Liters heavy covered pot (22cm cast iron, enamel, Pyrex or ceramic with lid) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under dough and put it into pot, seam side up.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 20 minutes, until loaf is beautifully browned.
Cool on a rack.
Yield: 1 big loaf.
How to Make No-Knead Bread.
- How to Make No-Knead Bread | Food & Wine: video!
These days I usually use:
1 cup of whole wheat,
2 cups of unbleached white bread flour,
handfuls of pumpkin, sunflower, poppy and sesame seed, and
one heaping half tsp of instant yeast.
And more: - Five Seed Bread – lovinghomemade:
These days I usually use:
1 cup of whole wheat,
2 cups of unbleached white bread flour,
handfuls of pumpkin, sunflower, poppy and sesame seed, and
one heaping half tsp of instant yeast.
And more: - Five Seed Bread – lovinghomemade:
Sunday 25 December 2016
Sourdough pain de campagne recipe by Carl Legge.
Sourdough pain de campagne recipe » Carl Legge:
recipes for the future
The recipe is made over 3 days and only needs a little time at each stage. It’s a very forgiving and flexible method. If you work weekdays, you could start on a Friday evening and have beautiful bread for Sunday lunchtime.
The 3-day method allows the dough to slowly develop good structure and flavour without being too sour.
I (mainly) use a small wholemeal rye starter. There’s a great post here from Weekend Bakers which shows you how easy it is to make. I find this uses less flour and it’s very responsive. If I screw it up, I can make another starter from scratch in a couple of days with no problems. To keep things simple, I use equal weight of flour and water when refreshing: so it’s a 100% starter.
You could replace the wholemeal rye flour with any wholemeal flour. I find the rye is very good as a starter and gives an excellent flavour to the finished bread.
I normally make 3kg of dough at a time for 4 loaves to make the most of a hot oven The recipe here makes about half that, for two loaves. Just scale up/down the ingredients pro rata if you need to. I use digital scales for accurate measuring, it really does make a difference.
Finally, the flour I mostly use is from Shipton Mill: their organic dark wholemeal rye and untreated organic white flour No. 4.
Sourdough pain de campagne recipe
Day 1, evening – Starter
Wholemeal rye starter 100g
Wholemeal rye flour 40g
Tepid water 60g
In a small bowl mix this all together and cover with a lid, cling film or a clean cloth. Leave in a warm place. The following morning, you should have a little bowl of bubbly flour.
Day 2, morning – Poolish
Big Starter from above 200g
Wholemeal rye flour 35g
Strong white flour 80g
Tepid water 185g
In a bowl of about 2-3 litre capacity, mix all the ingredients together. A Danish dough whisk is just perfect for this. A spoon or fork will also work… Cover the bowl and leave in a warm place until the evening. Ideally the poolish will have at least 6 hours to stand, more is not a problem. You should end up with a bigger bowl of gently bubbling flour.
Day 2, evening – Dough
Poolish from above 500g
Strong white flour 650g
Fine salt 15g
Water 300g
Total weight is 1465g-ish
In the early evening, add the other ingredients to the poolish in the bowl and mix well to form a ragged and sticky dough. Cover the bowl and leave in a warm place for about 1 hour.
Then fold the dough. The dough will be slighty more sticky than in this video. Just keep the surface and your hands well floured and you’ll be fine.
I fold 3 times in total at roughly 1 hour intervals. Pop the dough back in the bowl, cover and leave in a warm place after the first two folds.
After the third fold, pop the dough in the bowl, cover and put in the fridge overnight. Bakers call this ‘retarding the dough’. It allows the dough to slowly develop a good flavour. Different flavour giving compounds in the dough work best at these lower temperatures to make the rounded flavour of the sourdough.
Day 3, morning – bake
Take out dough and divide it into two. In a warm place, allow the dough to rest and warm up for about 30 minutes.
Shape the dough and prove 1-3 hours. See these videos for shaping ideas.
How to simply shape bread to make rolls, a batard, a boule or round loaf and a rectangular loaf.
Once you’ve shaped the dough, put it into a banneton or just onto some baking paper, cover and allow to prove for 1.5-3 hours. The dough should increase by 30-50% and still be springy to the touch.
While the dough proves, heat your oven to 240°C. I bake on a granite baking stone which gives a good bottom to the bread.
Once the dough is proved, slash the top of the dough to give it somewhere to expand through (and to look pretty). Then bake for 15 mins with a tray with some boiling water in it placed at bottom of the oven. The water will help give you a nice crisp crust.
Then remove the water tray and bake for another 30 minutes at 190-200°C for 30 mins.
Take the bread out and allow it to cool on a rack. Wait a while and listen to the crust crackle and ‘sing’. And enjoy.
'via Blog this'
recipes for the future
The recipe is made over 3 days and only needs a little time at each stage. It’s a very forgiving and flexible method. If you work weekdays, you could start on a Friday evening and have beautiful bread for Sunday lunchtime.
The 3-day method allows the dough to slowly develop good structure and flavour without being too sour.
I (mainly) use a small wholemeal rye starter. There’s a great post here from Weekend Bakers which shows you how easy it is to make. I find this uses less flour and it’s very responsive. If I screw it up, I can make another starter from scratch in a couple of days with no problems. To keep things simple, I use equal weight of flour and water when refreshing: so it’s a 100% starter.
You could replace the wholemeal rye flour with any wholemeal flour. I find the rye is very good as a starter and gives an excellent flavour to the finished bread.
I normally make 3kg of dough at a time for 4 loaves to make the most of a hot oven The recipe here makes about half that, for two loaves. Just scale up/down the ingredients pro rata if you need to. I use digital scales for accurate measuring, it really does make a difference.
Finally, the flour I mostly use is from Shipton Mill: their organic dark wholemeal rye and untreated organic white flour No. 4.
Sourdough pain de campagne recipe
Day 1, evening – Starter
Wholemeal rye starter 100g
Wholemeal rye flour 40g
Tepid water 60g
In a small bowl mix this all together and cover with a lid, cling film or a clean cloth. Leave in a warm place. The following morning, you should have a little bowl of bubbly flour.
Day 2, morning – Poolish
Big Starter from above 200g
Wholemeal rye flour 35g
Strong white flour 80g
Tepid water 185g
In a bowl of about 2-3 litre capacity, mix all the ingredients together. A Danish dough whisk is just perfect for this. A spoon or fork will also work… Cover the bowl and leave in a warm place until the evening. Ideally the poolish will have at least 6 hours to stand, more is not a problem. You should end up with a bigger bowl of gently bubbling flour.
Day 2, evening – Dough
Poolish from above 500g
Strong white flour 650g
Fine salt 15g
Water 300g
Total weight is 1465g-ish
In the early evening, add the other ingredients to the poolish in the bowl and mix well to form a ragged and sticky dough. Cover the bowl and leave in a warm place for about 1 hour.
Then fold the dough. The dough will be slighty more sticky than in this video. Just keep the surface and your hands well floured and you’ll be fine.
I fold 3 times in total at roughly 1 hour intervals. Pop the dough back in the bowl, cover and leave in a warm place after the first two folds.
After the third fold, pop the dough in the bowl, cover and put in the fridge overnight. Bakers call this ‘retarding the dough’. It allows the dough to slowly develop a good flavour. Different flavour giving compounds in the dough work best at these lower temperatures to make the rounded flavour of the sourdough.
Day 3, morning – bake
Take out dough and divide it into two. In a warm place, allow the dough to rest and warm up for about 30 minutes.
Shape the dough and prove 1-3 hours. See these videos for shaping ideas.
How to simply shape bread to make rolls, a batard, a boule or round loaf and a rectangular loaf.
Once you’ve shaped the dough, put it into a banneton or just onto some baking paper, cover and allow to prove for 1.5-3 hours. The dough should increase by 30-50% and still be springy to the touch.
While the dough proves, heat your oven to 240°C. I bake on a granite baking stone which gives a good bottom to the bread.
Once the dough is proved, slash the top of the dough to give it somewhere to expand through (and to look pretty). Then bake for 15 mins with a tray with some boiling water in it placed at bottom of the oven. The water will help give you a nice crisp crust.
Then remove the water tray and bake for another 30 minutes at 190-200°C for 30 mins.
Take the bread out and allow it to cool on a rack. Wait a while and listen to the crust crackle and ‘sing’. And enjoy.
'via Blog this'
Thursday 22 December 2016
Bread /Denmark/.
recipes for the future from HVERDAGSMAD.DK /Denmark/.
The bread is FANTASTIC! Crispy, crunchy crust.
I've tried to bake the bread, both in an iron pot and a roaster, and both work fine. Iron pot, a white crucible was somewhat discolored, so I stick to increased sow, which I put to soak in water while I start on the bread.
Well, that's my bread!
Ingredients:
625 grams of flour (10 dl)
5 cups water
2 tsp salt
yeast the size of a pea (Yes so little use)
Method
1) Stir yeast into water in a large bowl.
Salt and flour are added.
Stir the dough together quickly to all the flour is wet - it should not be kneaded!
Leave to rise for 12 hours.
2) Carefully pour the dough out onto a meldækket board and fold it together just 3 times.
Set again to rise - like a large meldækket cutting boards for 2 hours.
Turn on while the oven at 250 degrees, it should be quite hot. Also put the saucepan or frying sow in, it must also be hot.
3) When dough has finished turned it over in the hot roaster. Sprinkle any. with a little salt and rosemary, put the lid on and place it into the oven.
It will bake in about 25 minutes at 250 degrees with a lid
4) After 25 minutes you let it bake for 15 minutes at 230 degrees uncovered.
Let the bread cool for at least 2 hour before serving.
The bread is FANTASTIC! Crispy, crunchy crust.
I've tried to bake the bread, both in an iron pot and a roaster, and both work fine. Iron pot, a white crucible was somewhat discolored, so I stick to increased sow, which I put to soak in water while I start on the bread.
Well, that's my bread!
Ingredients:
625 grams of flour (10 dl)
5 cups water
2 tsp salt
yeast the size of a pea (Yes so little use)
Method
1) Stir yeast into water in a large bowl.
Salt and flour are added.
Stir the dough together quickly to all the flour is wet - it should not be kneaded!
Leave to rise for 12 hours.
2) Carefully pour the dough out onto a meldækket board and fold it together just 3 times.
Set again to rise - like a large meldækket cutting boards for 2 hours.
Turn on while the oven at 250 degrees, it should be quite hot. Also put the saucepan or frying sow in, it must also be hot.
3) When dough has finished turned it over in the hot roaster. Sprinkle any. with a little salt and rosemary, put the lid on and place it into the oven.
It will bake in about 25 minutes at 250 degrees with a lid
4) After 25 minutes you let it bake for 15 minutes at 230 degrees uncovered.
Let the bread cool for at least 2 hour before serving.
Wednesday 21 December 2016
Roasted Beet Bread.
recipes for the future
Roasted Beet Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted beets plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil
Cornmeal
To “night before” mixture, add pureed beets and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.
Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.
Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.
Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.
Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.
When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.
Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)
Let cool on a wire rack.
- No knead to fear bread-baking: Making fresh loaves at home on the rise | canada.com:
- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.
'via Blog this'
Roasted Beet Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted beets plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil
Cornmeal
To “night before” mixture, add pureed beets and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.
Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.
Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.
Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.
Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.
When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.
Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)
Let cool on a wire rack.
- No knead to fear bread-baking: Making fresh loaves at home on the rise | canada.com:
- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.
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Tuesday 20 December 2016
Sprouted Sourdough Bread for Fermentation Week.
recipes for the future
about Chad Robertson bread from Golubka
Golubka: Sprouted Sourdough Bread for Fermentation Week
Below are some things that I learned from trial and error with different flours, applying Chad Robertson’s technique:
1. You need to be patient. It may take time to get your starter going, but if you feed it every day, it will always respond to your efforts, even if it seems that it never will in the beginning.
about Chad Robertson bread from Golubka
Golubka: Sprouted Sourdough Bread for Fermentation Week
Below are some things that I learned from trial and error with different flours, applying Chad Robertson’s technique:
1. You need to be patient. It may take time to get your starter going, but if you feed it every day, it will always respond to your efforts, even if it seems that it never will in the beginning.
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