I know, I know … there is already more than one recipe for Pizzadough on this blog. But this dough is so simple and good, I had to post this recipe as well.
It is a “What I have in the cupboard” recipe, when I was to lazy to go to the pantry to fetch another bag of wheat flour. So I used some leftover spelt flour instead. I mixed the dough and folded it for some times, and put it then in the fridge, similar to the Wurzelbrot or the baguette recipe. Very easy!
When I came home the next evening after a long workday, I started to prepare our pizza. And when I stretched the dough to a flat square I realized what a great idea it was to add some spelt. The spelt flour made the dough very easy to handle and to strech in form, while the long and cold fermentation creates a great flavour and big air bubbles in the dough during baking.
Why did I take so long until I publish this recipe? I don’t know. Sometimes, when I’m short in time, I note down the recipe and take a photo but do not blog it. And when time pass, the recipe vanish in the blog nirvana. And that’s what happend to this spent grain rolls recipe.
But luckily Alexandra asked me for a recipe for spent grain flour. And so I pulled out the recipe and freed it from dust.
And that is so good, because the rolls are delicious. The spent grain flour adds a nice roasted malt aroma to the slightly sour taste of the yoghurt and the long fermentation creates a complex taste.
Friday afternoon I got a email from a reader, asking me for a recipe for a bread similar to Pain Paillasse. She send me the recipe she tried and which disappointed her. The recipe sounded not so bad, only the hydration was to low in my eyes. To archive a open crumb with a hydration from just 56 % is impossible. And so I tried to bake a bread using a modified version of this recipe. I decided to use 19% more water, a varied dough preperation and a prolonged cold fermentation. Directly after reading the email I went in the kitchen and mixed the dough – the bread was baked about 24 hours later at this evening.
And with these modifications I got a bread worth its name. A rustic looking, crisp crust, a slightly moist and open crumb and a mild aromatic taste due to the long fermentation.
It is a perfect bread for the upcoming summer. Mix it one day and bake it the next day directly out of the fridge, no proofing required. And after baking enjoy it with a salad or bring it to a barbeque!
I planed to call this bread “May crust”, hoping to lure the sun from behind the rain clouds we had all May long. But then my boyfriends Mum came in our kitchen while the bread was cooling and exclaimed: “Your loaves look like young boars!” And from that moment on, we called them “Young Boar Crust”.
The beautiful young boar pattern is due to cutting the bread with short regular cuts, lengthwise to the loaf. I saw pictures of a similar bread on PIPs Blog and fell in love with the pattern directly. He did not specify how the cuts were applied on the bread and so I kept trying for three weeks until I finally get the hang of it! I already baked some baguette rolls with this pattern and now this Young Boar Crust.
The Bread is made with a mixture of wheat, spelt and rye. Two different preferments and a long, cold fermentation give a very complex taste to the bread. The crumb is very soft and the crust thick and crunchy. A great bread for both sweet and salty sandwiches.
The Newspaper Tagesspiegel published an article about Ridha Khadher, who’s Baguette was the only one which get 20 of 20 points in the Best Baguette of Paris award 2013. In the articel, Monsieur Khadher mentioned the ratio of water and flour (T65) he uses, and gave a rough overview about the procedure. It was enough for me to build a recipe out of that.
A intersting point was that he uses nearly ice cold water (5,6°C) and kneads his dough more then other recipes I knew. Then the dough rest for 24 hours in the fridge, which seems to be a very important point for great baguettes, because Anis Baboussa (Winner of the award in 2008)as well as Jean-Noël Julien (Winner of the award in 1995) and Jean-Pierre Cohier (Winner of the award in 2006) opt in their baguette recipes for a long and cold fermentation instead of using a poolish or levain. Continue reading
I got the Idea to bake this little Spelt crowns, when Lena asked me if she could bake the Yoghurt Honey Whole Wheat Bread as rolls instead of a loaf. Of course you can do this, was my answer and I started to think that I could bake something like that, too!
But I decided to change the recipe a little bit, using spelt instead of wheat and buttermilk instead of yoghurt. To improve the dough handling, I cut down the amount of liquid a little bit and decided to let the dough rise overnight.
As form for the rolls I tried something I was thinking about now for some time. I used my kitchen scissors to cut small tips on top of the roll which form a little crown during the oven spring. Just take care to keep the cuts short enough otherwise very long and hart tips will form during baking, and eating a roll with sharp edges is no fun at all.
The rolls turn out very well: Soft crumb, crisp crust, a complex aroma due to long fermentation and the combination of spelt and sweet honey harmonize very well. A roll for a royal breakfast…
I like a hearty whole grain bread. Like this one. It is a really mild one, perfect for persons who do not like sour breads. It is a bread without sourdough but with a very long and cold fermentation, which is only shortly disturbed every now and then when the dough is stretched and folded. Even the loaves proofs in the fridge, too.
Due to slow fermentation the bread developes a incredible taste. The sweetness of the freshly milled flour is clearly recognizable, combined with the nutty undertones of whole grains and the complex notes due to the fermentation. The long rest let the flour absorb more water then normally and so I could add more water to the dough. This makes the crumb moist.
It is a bread, which in its simple way of preparing is perfect for beginners who are still a little bit scarred of sourdough. It requires not much more then a good deal of patient, because you need two days until you can pull it out from the oven. But then your patient will be rewarded…
I do my best to make Birthday wishes come true. Even if the motive for the bread is a strange one for me.
But when my boyfriends sister wished for a bread with the symbol of her favourite punk band “Tote-Hosen”, then I will bake a bread with a skull.
As basis I used my new favourite recipe for the wheat rye bread No 2. I’m still thrilled about the phantastic oven spring and the great taste which is due to the two preferments I use. And the handling of the dough is great, as well. You can do as much “nonsense” as you like with it, roses or skulls or whatever you like. I love this recipe … Continue reading
The television broadcast “Markt” featured a interesting report about potatoes, including a potato tasting. The tasting take place in the Restaurant of a colleagues spouse, and she and one of my other colleagues were part of the tasting, too. So watching TV last Monday was mandatory. The result of it did not suprise me so much: the imported potatoes from Egypt and Cyprus looked very good, but tasted – as my colleague Birgit stated – like putty while the local potatoes, grown in the Rhineland, was very flavourful. I made this experience by my own, too and always try to buy potatoes from a local farmer.
To honour the potato I decided to bake some potato rolls. But my “Kartöffelchen” (little potatoes) should not only be called “little potatoes” they should look like a potato, too. And so they have a dark brown crust and a fluffy yellow crumb. But the soft dough is not so easy to form. If you would like to have a simpler shape, I would suggest to cut the dough into squares like described Yoghurt Sesame Rolls.
Cinzia from Cindystar asked us to bake Bread with seeds and flakes for Bread Baking Day. When my mum asked me for a recipe for “Weltmeister-Brot” (Champions Bread) I knew directly that this would be perfect for this theme.
It is not clear, why this bread is called champions bread. Some Bakers from the german island Sylt claim that they invented it, while others connect it with the swabian soccer player Klinsmann, who is a baker by trade. I can only tell you, that I ate both champions bread and rolls first as a child in the 90th during our family holiday in East Frisia.
I saw the champions bread either baked in a tin or formed as a batard, but I like the batard more. But the recipe would work in a tin, too.
I like the bread very much, with its light and soft crumb and a thick, crunchy crust covered with a lot of seeds. That’s a bread I like!