Wednesday, November 16, 2016

Bread Baking Babes and rye porridge

A great choice this month by our Babe Kelly ("A Messy Kitchen"), a bread with rye flour and grits. You start by making a porridge of the rye ingredients.... no work whatsoever, boil, pour, stir and leave for the night. This is your starter of a delicious, healthy bread.

I made this bread once before in 2006, it turned out better than that time, so I must have learned something in the years in between.. or it's just luck. It is a lovely bread and a nice bread to bake, it reminded me of several breads from the third "Tartine" book that I baked in the meantime. UPDATE: thanks to Elizabeth I discovered that I totally missed that the baking starts in a cold oven. I adjusted the recipe as I just baked in a pre heated oven as I normally do.

We would love you to bake this great loaf with us and become our Bread Baking Buddy. Here's how: (I copied this from Kelly)  Just bake your version of this bread by November 30th and send her a note with your results and a picture or link to your post at eleyana(AT)aol(DOT)com with Buddy Bread in the subject line and she will include you in our buddy round up at the beginning of next month and send you a badge to keep and/or add to your post.  You don't have to have a blog to participate, a picture is fine!

Thanks Kelly for having me revisite this lovely loaf! Get baking Buddies and have fun.

Porridge Bread (Pain Bouillie)
makes two small loaves in one pan
(PRINT recipe)
Porridge
18 g honey
410 g boiling water
110 g whole rye flour
150 g cracked rye grain

dough
1 tsp active dry yeast (3 g)
45 g warm water, divided
All of the bouillie from the previous step
10 g sea salt
2 tsp caraway seeds
1 TBsp raisins
± 240 g unbleached white
make the porridge starter: Mix the honey into the boiling water until dissolved.  Pour it over the rye flour and grain in a bowl.  Let it soak for a few minutes, then give it a stir to make sure all the flour is moistened.  Cover the bowl and set aside overnight in a warm area.

For the dough:
Dissolve the yeast in 2 TBsp of the warm water.  Put all of the porridge (bouillie) into a madium bowl or stand mixer and mix in the salt.  Crush the caraway seeds with a mortar and pestle until fragrant and broken.  Add the raisins and grind into a paste.  Stir the last 1 TBsp water into the caraway/raisin paste.  Add 2 tsp of the resulting caraway flavoring into the porridge.  Slowly 200 g of flour, mixing in on low speed or with a plastic dough scraper.  Mix in the yeast.  Continue adding the remaining flour slowly until the dough is a medium firm consistency.  Knead for 5-8 minutes, adding a little more white flour if necessary.  The dough will be sticky but should be firm.

Put the dough in the bowl, cover with a moist towel, and let rise in an unlit oven (or warm place) for 1½ - 2 hours.

When the dough has doubled, cut into two pieces.  Shape into two short logs.  Grease 23 cm x 13 cm bread pan (or another size that fits them) and oil one side of each loaf.  Place them together in the pan with the oiled sides touching.

Cover again with a moist towel and let rise for 30-45 minutes in a cold oven until the dough has crested the edge of the pan by 1 cm.

Slash the top of each loaf with a little 5 cm cut, and brush tops with oil.

Preheat the oven to 230ºC and put the loaves in to bake, with added steam.  Bake for 15 minutes.  Reduce heat to 200ºC and bake for 15-25 minutes longer.  They will be quite dark,  but you can tent with foil before it gets too dark (I did).  Check the core temperature of the loaf: it should be 96ºC.

Cool on a wire rack and slice thinly when bread is completely cooled.
 
(source: Joe Ortiz – the village baker)

Sunday, October 16, 2016

Bread Baking Babes Bake Bagels (aka BBBBB)

This month our Bread Babe Karen Kerr ("Karen's kitchen stories") made us bake bagels! I like bagels, the kids love bagels, so for us a wonderful choice. O... these are bagels with cheese... I love bagels with baked cheese, one kid hates cheese and one can't (shouldn't) eat anything with milk. To please everybody, I made the recipe and made 4 bagels with cheese and 4 plain ones. Everybody happy!

This was a spot on recipe. I didn't have an Asiago cheese unfortunately (I love it though!), so I used Parmigiano in the bagel and some Dutch grated cheese to sprinkle on top. And that worked really well. It was fun to bake bagels again, mine were a bit flat on the bottom, but we didn't mind that one bit. Thanks Karen for letting us bake these!

Do you now crave for cheese bagels? Or you can make plain ones if you want. Get ready and bake along with us and become our Bread Baking Buddy. You have until the 29th of this month and send your contribution to Karen (karen.h.kerr(at)gmail(dot)com) and she'll send you a Bread Baking Buddy badge to add to your post and you'll be on display in the round up on her blog. So have fun, enjoy baking and eating! We're all looking forward to your bagels.

Asiago Bagels
Makes 8 bagels
(PRINT recipe)
dough
7 g diastatic malt powder, or 1 TBsp barley malt syrup
1 tsp instant yeast
10 g salt
255 g water
454 g unbleached bread flour
87 g grated Asiago cheese

topping
some grated Asiago cheese
to boil the bagels:
2  liter of water
1,5 TBsp barley malt syrup
1 TBsp baking soda
1 tsp salt
Stir the malt, yeast, and salt into the water.
Measure the flour into the bowl of a stand mixer, and pour the water mixture over it.
Mix on low with the dough hook for three minutes. The dough should be stiff, but not super dry. Adjust the water if necessary. Cover and let sit for five minutes.
Mix again on low for another 2 minutes.
Transfer the dough to your unfloured work surface, and knead the cheese in by hand, for about one to two minutes. If the dough seems a bit too dry, wet your hands a few times as you knead. Form the dough into a ball and place it in a lightly oiled bowl or bucket. Turn the dough to coat with the oil. Cover and let rise for one hour.
Turn the dough out onto the counter and cut it into 8 equal pieces. Form each piece into a ball.
Line a baking sheet (or two quarter sheet pans) with parchment and spray with spray oil or brush it with oil.
One at a time, roll each ball into an 20 – 25 cm strand. Wrap it around your hand, overlap the ends under your palm, and roll the ends together on the work surface. Sometimes a few drops of water helps glue the ends together. If the dough resists rolling, let it rest, covered, to relax the gluten. Alternatively, you can poke a hole in the middle of the ball of dough and gently pull the dough out into a circle with your thumbs. You're aiming for a 5 cm hole.
Place each shaped bagel on the parchment. When done, spray the bagels with spray oil. Cover with plastic wrap and refrigerate overnight, or up to 2 days.
On baking day, remove the pan from the refrigerator 60 to 90 minutes prior to baking.
Preheat the oven to 250ºC

At one hour, check to see if the bagels are ready by doing the "float test." Fill a small bowl with water and place one of the bagels in the water. If it floats, they are ready. If it doesn't, wait another 20 to 30 minutes. (note: If your bagels look puffy, they will float, I didn’t bother doing this)
To prepare the poaching liquid, bring 2 liters of water to a boil. Lower to a simmer. Add the malt, baking soda, and salt.
Lower a bagel, top down, into the simmering water. Simmer about 45 seconds on one side, and then flip with a slotted spoon. Simmer for another 30 seconds. Using the slotted spoon, place it back onto the oiled parchment lined baking sheet with the top up and sprinkle with some grated cheese topping. Continue with the rest of the bagels.
Place the baking sheet into the oven and reduce the oven to 230ºC. Bake for 8 minutes. Rotate the baking sheet, and bake for another 12 minutes.
Cool the bagels on a wire rack for about 30 minutes.

(adapted from Peter Reinhart's “Artisan Bread Every Day”)

Sunday, October 2, 2016

Bread Baking Buddy round up for September


Bread Baking Babes' September was coconut roll time. And we are very glad that two buddies entered their rolls and they liked them as well!So without further ado lets start showing them off.

Claartje from Scotland baked the rolls, though not a her blog this time. She sprinkled some coconut op top, which is a great idea. The taste reminded her husband of dutch "kokosbrood" (a thin slice of pressed coconut) and he is totally right! She used the doubled filling and look how perfect in the middle it sits. Well done!

Our second buddy is Zosia ("Are you cooking?") baked with us for the first time and we're happy she did. Look at those wonderful light and fluffy rolls, just perfect! She was one of the bakers who also own the book "Home Baking", where the recipe came from it's appearently a popular book. 

Thanks wonderful Bread Baking Buddies for baking with us, we hope to see you again next time, so watch the 16th for our new challenge. Keep on baking.

Friday, September 16, 2016

BBB: coconut for a tropical feel

And then there was summer in Holland yay!! A few weeks with real summer holiday weather, we had to wait until september, but it came (last hot day was only yesterday). So these buns I choose for our challenge this month, takes the summer vibe a little further. I didn't know that in advance of course, but it's just a happy coincidence. I took on another month of being Kitchen of the Month and didn't have a lot of time to find a more challenging recipe. It's quite an easy recipe, but the taste is good (as long as you're into coconut). I've changed the original recipe by doubling the amount of filling and added a pinch of cinnamon in it.
The way the shaping is in the recipe is a bit strange in my eyes, but you can do it your own way and make your own style. The long bun is a way to have some filling with each bite. Comments from my husband (he had one in his lunchbox): "that was good, like have dessert after lunch". Wanna bake some too and become our Bread Baking Buddy, knead, shape and bake, post and tell about your coconut adventure. Send your details to me (notitievanlien (at) gmail (dot) com) and I put the entries together in a round up and you'll receive the Bread Baking Buddy Badge to add to your post (if you want). Hope you feel like baking!! Deadline 29th of September. Happy Baking!

Coconut rolls
(makes 12)
(PRINT recipe)
dough
2 TBsp sugar
160 ml lukewarm water
2 tsp dry instant yeast
300 g bread flour
50 ml vegetable oil
3/4 tsp salt
filling
80 g + 2 TBsp dried, unsweetened, grated coconut
(or sweetened coconut, reducing the light brown sugar with 4 TBsp)
120 ml boiling water
150 g light brown sugar
4 TBsp corn starch
2 TBsp butter
pinch of cinnamon (optional)
Combine all the dough ingredients and stir them together. Knead the dough until smooth and souple. At first it’s very sticky, but after kneading it shouldn’t be very sticky anymore. Place the dough in a lightly greased bowl, cover and leave to rise fora bout 1½ hours or doubled in volume.


Now make the filling. When using dried coconut (80 g), it needs to soak in a bowl with boiling water. Leave soaking for 10-15 minutes.
Mix the cornstarch and sugar in a seperate little bowl before adding it to the coconut.
Melt the butter in a saucepan, add the coconut-sugar mixture and keep it on a low heat until it thickens, a few minutes. Keep stirring to avoid it burning.
Take it of the heat and leave to cool. When cooled, place in the fridge.
About 30 minutes before assembling the roll, take the filling out of the fridge.
Stir in the remaining 4 TBsp of coconut in. At first the filling might be a bit stiff, but a little stir will soften it enough. Set aside.

Divide the dough in two parts. Start with one piece, and roll it out into a rectangle of 30 x 16 cm. Now cut it lenght wise in two equal parts, so you have two long thin strips.
Place a quarter of the filling evenly over the middle of the strip. The filling should be fairly dry, don’t place wet filling on the dough.
Flip over one long side of the dough over the filling, then flip over the other side. The two sides should slightly overlap. Close the seam by pinching the dough together.
Turn the roll seam side down. Cut the roll in three equal parts. Push the filling back a little, so you can close the cut sides, so the filling is no longer to be seen and can’t leak out.
Adapted recipe with twice
the amount of filling and
a pinch of cinnamon
Original recipe
with half the amount of filling
Repeat with the other three strips (the one that you have rolled out and the two strips you make of the remaining dough). Place the rolls, 4 cm apart, on parchment paper placed on two baking sheets. Cover them with lightly greased plastic and leave to rise for 35-45 minutes. They are ready when a light indentation, you make with a finger, stays visible.
While the dough proofs you should preheat the oven to 190ºC.
Bake the rolls for about 15-18 minutes until they are golden brown.(If you bake on two sheets, exchange them after 8 minutes, so they bake evenly)
Let the rolls cool on a wire rack. Eat them luke warm or at room temperature.

(Adapted from: “De kunst van het bakken” – J. Alfort & N. Duguid)

Tuesday, August 16, 2016

BBB throw their bread in the deep (fryer)

The Bread Baking Babes are bake (these months fly by so fast!) and our dear Elle ("Feeding my enthusiasms") was so inventive in finding us a bread I never would have thought of for the Babes. I guess because it tastes like pastry instead of bread, but she's right. It is a kind of bread, it has yeast, has a rise, it just takes a deep fryer (or pan with hot oil) to bake them instead of an oven.  A great idea! She thought it would be easier for us that we wouldn't have to turn on our hot ovens during a summery heatwave, I guess she's not familiar with our Dutch summers, they vary a lot. And this one didn't bring much heat or sunny days unfortunately.

So in preparing these I found I needed less milk than the recipe wanted me too, it's just got so wet, I only added a little bit. I was making another recipe at the same time, so I might have made a mistake in the amounts somewhere, I'll check the other babes later to find out how much liquids they had left if any. Am I getting so old that my multitasking skills are crumbling?


Beignets without filling
(rolled out too thin)
Anyway when rolling out the first half of the dough -meant to be plain beignets- I found my dough flaps very thin... this wasn't going to work. And it didn't really, they were crisp and greasy, but had no interior.
And again -afterwards- I found I had misread the recipe (the inches makes me confused at times too) and rolled them out like I should the second part.

The second half of the dough are filled beignets, so you roll that thinner and fold over the filling (so they are twice the thickness). That makes sense and thus I discovered my mistake with the plain beignets.
The filled ones were delicious, I placed fresh blueberries in them and we loved them. I'd make them even a little thicker next time for a more bready interior. Just I shame I misread the recipe with the plain ones. Better next time.

This sound fun right? So heat up your oil and join us in baking these Beignets! Send your results, name ecc. to Elle, who is our Kitchendiva of the month and she'll add you to a round up on her blog next month. Deadline for entering is the 29th of this month. Don't forget out to check out the beignets of the other babes (links in the side bar).


Beignets
Makes 16-18
Beignets filled with blueberries
(PRINT recipe)
7 g instant yeast
180 g warm water (about 44ºC)
50 g granulated sugar
440 g all-purpose flour, plus more for surface and baking sheet
¾ tsp salt
¼ tsp freshly grated nutmeg
2 TBsp unsalted butter, softened
118 ml whole milk (I used a lot less, so add with care)
1 large egg
(filling your choice: bleuberries, banana, pineapple...ecc)
2 liter safflower oil, for bowl and frying
Confectioners' sugar and cinnamon sugar, for coating.
Beignets with blueberry filling
Using a stand mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. In a smaller bowl, lightly whisk together soft butter and egg using a fork before adding the milk, then add this mixture to the yeast mixture while mixing yeast mixture on medium speed. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes. (Since my margarine has more water in it than butter does, I used more flour at this point.)
Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Use a bench scraper to cut dough in half if making both banana and regular beignets. Using a lightly floured rolling pin, roll out on half of dough to  24 cm square. Using a pizza wheel or sharp knife, cut dough into 8 cm squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
Filled beignets; it's like making ravioli

Roll out second half of dough into a 22 x 33 cm rectangle. Place banana slices in groups of four slices on one half of the dough, leaving a small space between groups of bananas. Fold the other half of the dough over the bananas. Press down with the edge of your hand between the groups of bananas to seal and cut between the groups, using the pizza wheel or sharp knife. Transfer banana squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar (regular beignets) or cinnamon sugar (banana beignets), and repeat process with remaining dough and more confectioners' sugar. Serve warm.                                                                         
(adapted from Martha Stewart's blog)