The last two weeks were busy ones. My sister is moving and so I spent the beginning of the summer holidays with sorting stuff out, packing boxes, carrying furniture from the third level to the transporter and renovating. My own household tasks were left alone during that time. And so I spend my first “real” day off with cleaning the kitchen thoroughly.
Around lunch time I got hungry and when I spotted some left over braid from the weekend a plan formed in my brain. I marked Gabis recipe for french toast already some time ago and now was the right time to test it. A peach, already a bit overripe, was sliced and served along.
And I was very pleased with the “Arme Ritter” (literally “poor knight”) as the dish is called in Germany. A perfect way to use left over bread
When I bake these buns the first time I wrote down “Taste and crumb are perfekt, but the crust shows cracks. Maybe proofing was to short –> Problems with yeast? Try again!” When baking the buns for a second time with a fresh yeast batch I realized that it was no problem with yeast but the rolls just need their time. And the baker needs patients. And so I elongated proofing time considerably and baked the rolls when fully proofed. And then the rolls are perfect: Fluffy crumb, tender crust and delicous flavour with notes of potato and butter.
I served the rolls once again with my favourite vegan burger patty. I still tend to try new bun recipes but stick with the patty. And so the variety of recipes is quit big. I marked all bun recipes with the tag Burger (<- click) to make finding more easy.
In the (until now) hottest week of this summer we had a barbeque with the colleagues. When we planed this get-together it was still nice and cool and I volunteered to bake a cake. But when the temperature climbed wide above 30°C I was not so enthusiastic about turning my oven on anymore.
I needed something else and so I opted for a “Fridge Cake” with lots of cream cheese, white chocolate and lemon. And this spontaneous cake was liked very much and so I promised to bring my short notes into a proper recipe and publish it on the blog.
But there was no picture and so I had to “bake” it again. I used the chance to fine tune the recipe. One major change is that the cake is prepared in individual servings now. Adding a bit of basil to the lemon curd is another tiny change that makes the recipe even better. And so I like my version 2 even more then version 1 and I’m well prepared for all the warm weather to come!
This Farmers bread is the right bread for every one who is looking for a rustic bread for busy weeknights. It uses the same principle like the summer evening bread: boiled sourdouhg. To enhance the sourdough flavour I allowed the rye sourdough to ripen for a long time. This can be troublesome in busy weeks but boiled sourdough has one major advantage: It can be prepared one week in advance. So all you have to do is making it on a not so busy day (maybe at the weekend?) and keep it in the fridge until needed. Then you have a “ready to use” sourdough at hand every day of a week.
In this case it is used for flavour and tiny tangy flavour in this bread which contains about 70% Spelt and 30% rye. Such a rustic bread gain a lot from a tiny amount of bread spice added to the dough. I opted for a small amount which only underlines the complex flavours of the long and cold fermentation. But of course you are free to adjust this amount to your taste: use more for a stronger flavour or leave it away if you do not like it. The mixture can be varied as well. I normally opt for same parts of fennel, caraway and coriander seeds. Continue reading
Already with the first recipe for my new “work day breads” there was the wish for recipes with some sourdough. Using a sourdough with a long, cold fermentation can cause problems with both the increasing acidity and the increasing enzyme activity. This can result in a weaker gluten network and a bread with less volume but with very chewy crumb.
There are two strategies to cope with this. The first one is using only a small amount of a very active sourdough. The second one is bowling the sourdough to inactivate microorganisms and enzymes. At the same time the starch gelatinise and binds water, which helps to enhance shelf life of the bread. This second strategy I choose for the summer evening bread.