Whenever Martin posts a new Bread recipe I read the recipe attentively. His simple recipes and methodes are always worth a try.
This time he was inspired from Tartines Book Bread (its on my wishlist, too) and proofed his bread overnight in the fridge. For the dough he tested both kneading the dough with the kitchen machine and his gentle folding methode and both worked fine for him.
I changed the recipe a little bit (something that wouldn’t surprise anyone) because I don’t like to eat only white bread during the week. When I eat white bread I get hungry again much to fast. That does not happen when I eat bread with whole grain. And so I replace one third of the flour with whole spelt flour.
The bread I drew out of the oven is delicious, with an open crumb and a thick crust. It taste complexly of sourdough and whole grain, mild and not very sour. And it’s not complicated, it only needs a little bit time and scheduling. A new favourite!
Baguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend.
Susan baked Pesto Fan Rolls some years ago. Something like this would be great. But I wanted something without cheese and nuts, to keep it on the lactose free and few histamine side. And so I puree some basil, parsley and garlic with oil to a beautiful green paste and spread this paste between the dough layers. For the dough I used some Poolish to add aroma and let the rolls rise in the fridge overnight.
The next morning I only had to bake the rolls – that’s perfect for days with less or no time to bake.
Ketchup should taste of fruity tomatoes, a little bit sour and sweet. When we were craving for a Curry Ketchup some time ago I filled through “Vegetarian Basics” from Sebastian Dickhaut and Cornelia Schinharl and found a nice recipe.
To add pineapple to a ketchup sounds a little bit strange but nothing ventured, nothing ganined!
And so we started cooking. We didn’t stick to the recipe (what is normal for me). We did not peel the tomatoes (too much work) and add more curry, tomato paste and some vinegar. Without vinegar the ketchup was only sweet, but the vinegar makes it round.
Now is the mixture perfect: sour and sweet, fruity and hot.
I like Martins simple “overnight dough” Method very much. In the last month I modified it a little bit so it fits more to my taste. I added a poolish to add more aroma to the bread and folded the dough three times to improve the crumb structure. I used this modified version first time for the simple wheat bread and my mum varied this recipe in the last month – baking it with different flours and seeds – and she was always pleased with the success.
For the rolls I stayed with Martins simple Overnight recipe for a long time, but now I wanted to test my poolish variant with the rolls, too.
I planed to bake buttermilks rolls, because buttermilk makes rolls delightful fluffy. But there was nothing but a tiny little bit of buttermilk sitting in the fridge, so I had to fill it up to the amount of liquid needed using some whey.
The resulting rolls are delicious, with a very thin crust and a soft crumb. This is a recipe I will bake again.
My little sister married end of april. And to my great joy she asked me if I would bake the wedding cake.
After talking a little bit with her and my (then still future) brother in law we decided that I bake a three tired wedding cake consisting of a raspberry white chocolate torte (28 cm diameter), a Sachertorte (24 cm diameter) and a lactoste free vanilla cream torte (18 cm diameter).
I calculated that I would need two days to make the cake: one for baking the raspberry white chocolate torte and the vanilla cream torte and one for decoration. Our Mum baked the Sachertorte after the recipe of Oma Bucholtz (fund at Schnuppschüss) 10 days before the wedding because this cake needs a long rest before serving.
For the Rollfondant for the wedding cake I used the recipe I found in “advanced bread and pastry” from Michael Suas. Its can be made using a kitchen machine – something I like very much because it saves me from kneading a sticky sugar dough with my hands.