And now I am posting the next overnight recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I’m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance.
At the moment I try to find the perfect recipe for rolls which rise overnight on the counter. This time I baked “Krustis”, which I formed in the evening. In the morning I just had to place the tray in the oven, wait for 20 min and then I had some crispy rolls for breakfast. The rolls had a good ovenspring and a nice open crumb with a deep complex flavour. I really like them!
I’m always relieved when the time of carnival lays behind us, as I told before. Sarah of Life ain’t no ponyfarm draws comics that perfectly shows how I feel during the “Fifth season”.
So only good thing in carnival for my opinion are the sweet pastry which is baked during the “jecken Tage”. And baking some kind of fried pastry is the only thing related to carnival I do each year. This year I did Berliner and something which my family calls “Geknotetes”.
This year I used a new recipe which I developed using Water Roux and Poolish for a extra soft crumb and for a aromatic taste. I made the Berliner small and proofed them shorter then last, which created a strong ovenspring which results in Berliner with the typical white “Collar” I am try to get for years. The other important thing is that the frying temperature should not be higher then 160°C.
For filling the Berliner I used the same construction as two years ago: a syringe which I combined with a 10 cm long cut of a drinking straw. That works like a charm and I don’t have to buy an extra filling tip.
I am a little bit proud of my Berliner this time, I never get this beautiful collars before and they tasted good, too.
It’s time for a proof of life. I survived the last week but worked more than even I imagined. It was the first time in my life that I worked non stop for 15 hours and 45 minutes in the lab. But now I try to work less in the lab and write more at my thesis. The time is running now…
And so I baked once more a bread which I can proof in the fridge. Its easier to squeeze baking bread in my writing routine if I have not to spend so much time on the loaf each day.
This bread contains only one kind of seeds: Sesame. I used white sesame and some of the black sesame an Asian friend gave to me. It’s not so easy to find black sesame in German supermarkets.
The taste of black sesame seems to be similar to the white variation. I like it because it gave the bread crumb light and dark speckles. And of course I liked it because I like sesame.
At the moment I stay often very long in the lab to finish the missing Experiments of my thesis. Around late afternoon/ early evening I often get hungry when lunchtime was already 5 hours ago. And when I am hungry and tired I am lacking motivation and concentration. That’s not good if I plan to work another two hours!
To prevent this I baked some wholewheat almond-honey crescents for the coming week. The original Idea is from “Das große GU Vollwert-Kochbuch” but I changed the recipe so much in the last years that you can not recognize the original recipe anymore. I use more liquid and less yeast, I removed the soybean flour from the recipe and added a sourdough. The filling contains less butter, cinnamon and eggs but additional cacao and a pinch of salt.
I like the result very much: Delicious, filling with enough honey to give me a little more power. The long days in lab can come, I’m prepared now!
And now the next recipe for people like me, who like to eat fresh rolls for breakfast without getting up very early in the morning.
This time its very easy, with yeast, water, salt and spelt flour.
The spelt flour and the long fermentation gave a very delicious taste to the rolls. The dough was rather wet, but with some flour I could handle it good and that a wet flour has positive results on the crumb I could already hear when I drew them out of the oven. The rolls crackled and sing and when I cut them I had a open crumb halfway to the open crumb of a ciabatta. They taste very good still warm with orange marmalade or cold later the day with some cheese and lettuce.