While surfing through the blog world, I came across a niece WordPress-Plugin. Its named Visual Recipe Index and generates a recipe picture index sorted by categories. And humans are visual beings and pictures are often much more telling then recipe name, and so I directly installed the plugin additionally to my alphabetic Index. I fine tuned the CSS-Stylesheet until it fits my needs and added some anchors so you can jump now directly to the category you want to look at.
To me, the basic of good breakfast is a good roll. And so we are baking rolls in part three of our little bread baking course. These rolls are looking more complicated then they. For shaping we will use the same method then for the bread we baked last time. And already after 15 minutes the rolls are deeply cut, which is much easier than cutting a fully proofed roll. The cut is carefully laid together and will open beautiful during baking.
For a good volume the recipe uses on the on hand some fat and the lecithin from egg yolk and on the other hand a good kneading. For kneading such a firm dough I knead like that: I press the dough with the heel of hands away from my body. Then I draw the dough back to my body with my fingers. While kneading you need patient because it takes 10 minutes to reach middle gluten development. So turn on some music and knead ahead. At the end the dough should is soft but not sticky.
Since quiet some time I want to make Orange powder, which Bushcook published at chefkoch.de. Before I tested the powder I tend to dry orange zest during the winter and grinded them in the mortar when needed. But now I know the orange powder and I have to tell you: Forget about simple dried orange peel. The orange powder is way better. I know that it is more complicated but the flavour so much more intense due to the cooking before drying the zests.
Because we buy mostly organic orange I had a lot of material for tweaking the recipe. Nowadays I do not peel them anymore but use a zester. And if I do not want to make the powder directly I place the zests in the freezer until I have time to proceed. I dry the zests after baking bread on the still warm bread baking stone. This reduces the amount of energy needed for the powder.
I got a lot of positive feedback to my idea of making a small virtual bread baking course. I’m very happy about it and will start to post more beginner recipes on the blog in the next weeks. And if you have questions, ideas or wishes: Please tell me! I will do my best to include it.
The bread we will bake today is a simple one, and similar to the recipe last week it is a “no kneading” bread. The dough rises overnight in the fridge and we can concentrate on forming the loaf. For a plus on flavour I added some rolled oates.
The bread is baked seam side up. The seam is created when forming the bread and is the weak point where the crust can expand during the oven spring (the rising of the bread in the oven). This is important because it ensures that the bread can rise to its maximum and helps to create a bread with a good volume, good crumb and good look, too.
I nearly missed that Zorras Bread Baking Day waked from its hibernation and that there is indeed a theme for February! But luckily I stumbled over Announcement of Ina-Christin who is its hostess in this month. And because she loves pretzels as much as I do she wishes us to to bring pretzel variations. This makes it easy to come up with a recipe for her.
I baked a Silserkanz, a Swiss speciality of six pretzel rolls forming a crown. The dough is nearly the same as in my pretzel roll recipe, I just used some milk instead of water. And I believe that this change make the crumb even a little bit more fluffy then the old variant.
For a spontaneous baking the Silserkranz turned out well. The next time I would just cut the rolls a little bit deeper to avoid the uncontrolled cracks that formed in some of the rolls. But this is just a minor drawback and only disturb my inner perfectionist. The rolls are delicious and a eye catcher on every table!
For quit some time I have an idea in my mind. I would like to start a small series of blog post with recipes and explanations for bread baking beginners where the single posts build on each other, explaining all the basics need. I would start with rather fast and simple recipes without kneading or forming and end with more complex recipes with a preferment.
What do you think? Would this be interesting for you?
For the beginning I come up directly with a recipe. It is a recipe for rolls made with some sour cream. They are delicious with a crisp crust and a soft crumb and perfect for breakfast on lazy weekends.
For me, baking these rolls is a good start to begin with bread baking. There is no kneading or shaping involved, only some time is needed because the dough rise overnight in the fridge. But we are sleeping during this time anyway so it does not matter so much. This long cold rise has some advantage. The gluten (that are the proteins that keeps wheat based dough together) can develop without kneading, the rolls develop a deeper flavour because of fermenting by-products which the yeast releases into the dough and the next morning we only need another 45 min between preparing the rolls and pulling them from the oven.
I told you already in the last years, that Ido notlike carnival so much. What I like is baking and eating “Berliner Ballen”, the yam filled german doughnut which is served traditionally during the carnival days. And so I created a new recipe with a lot egg yolks for a very soft crumb and sweet starter for a good flavour and oven spring.
While frying the Berliner I learned a lesson I – in theory – already knew: A glass lid is not as effective in shielding the heat in the pot as a black enameled metal lid. For the first batch I used the glass lid so I was able to observe the doughnuts while frying. But the oven spring was not as good as it should be. So for the next batch I took the metall lid that belongs to my frying pot. And now the oven spring was perfect. The Berliner got the white “collar” – a part of the dough which is lifted out of the hot fat due to the oven spring and which is a sign for a well made Berliner Ballen.
The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their mind and a cake which is perfect to use up left overs. I saw a picture of such a cake in the net some time ago and fell into love with it. And so I had to bake him. And because I always love to use the sweet starter as preferment for pastry, I used him here as well. But for those who do not call this kind of sourdough their own: You can replace him easily with a biga! Continue reading →
It was snowing in the morning when I got up and it kept snowing. That is more snow then precasted and we have a nice winter chaos out there. The main problem (like every year) are trucks without winter tyre. The traffic jam on our highway is at the moment about 20 km and I’m nearly happy that I’m on sick leave due to a fevery bronchitis and can stay home.
And so I use the time to show you the baked apple cake I made some weeks ago. The tiny little apples were part of my christmas decoration and slowly they have to be eaten. And because they where great as baked apple before I was inspired to bake a bake apple cake. It was a spontaneous idea. And just when I put the cake in the oven my parents called if we want to take a walk in the woods together in the afternoon. Maybe they smelled already the delicious cake?
Breads with spelt are still highly requested. There was for example the question if the Country Loaf could maybe be baked without wheat and with only whole grain flour. I thought a little bit and changed some details and sent my first draft to the reader. It took some time until I could test the recipe in practice. Here I had to realize that the hot soaker would be better with more water, and so I changed the recipe accordingly. But the rest of the recipe worked as planned.
And the bread is very delicious. Because it is whole grain the oven spring is a bit weaker, and the crumb is denser, but due to the soaker it stays fresh the whole week! The Pâte fermentée makes the flavour mild but complex and the long cold proof in the fridge even improves the aroma. It is really could when there are recipe questions to recipe question :-D!