May 6th, 2010

Spelt Baguettes

Dinkelbaguette

Ketex posted last weekend a recipe for Baguettes with Bean flour. Searching the internet I learned that in french baguettes 2% of Bean flour are allowed.

Bean flower contains a lot of lecithin which improves the structure of the dough, let the bread rise higher and makes a crispy crust. But I thought that it was to expensive to order a packet bean flower for 7 Euro just for a little bit playing around with dough. So started thinking. I had some dry azuki beans in the pantry and the manual of my mill claimed that it can also crack corn (I never tried it). But who can crack corn can also brake beans. And so I throw a handful beans in the mill and get out a nice fine flour. I would not recommend to try it with a mill with stone mill stone but with my mill constructed from steel it was no problem.

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May 2nd, 2010

Ravioli filled with wild garlic and bread

BärlauchravioliWild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.

And I like wild garlic very much, so I was very happy when I found some in our Greenbag last week. Instantly I began to plan what to cook with it.

We had no homemade ravioli for a long time, so we decided that we would like to have some wild garlic ravioli. But when I check our fridge I realize that we had only two eggs left and that was the amount I needed for the dough. So I needed a filling without egg. Looking around in the kitchen I saw some bread that was going to become stale on the counter. Some months ago I bookmarked a recipe for ravioli with a bread filling on Mestolo (and I have not cooked it untill now). I take the inspiration for the filling there and mix a filling containing bread, wild garlic and a little bit cream. I soak the bread before in hot water to soften it.

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April 28th, 2010

JT’s Rustic bread with three preferments

Landbrot mit 3 Vorteigen (1) MC posted last week the portrait of the Baker John Tredgold , one of nine Bakers of the Bread Bakers Guild Team USA 2010. They train at the moment for the North American Louis Lesaffre Cup which takes place in Las Vegas in September.

And he gave MC the recipe of the bread that won him a spot in the Team, including a excelsheet with the formula in Bakers percent. The bread sounds great (of course it do. It is a winner recipe). It contains three different preferments: Poolish, biga and sourdough. I love breads with different preferments because they give so much flavour to the bread. So I knew instantly that I had to try this recipe.

JT uses malted wheat flour type 85 (85 mg minerals per 10g flour) and all purpose flour. I only have excess to wheat flour type 550 (55 mg minerals) and type 1050 (105mg minerals), so I sat down with the excel sheet of the formula and start calculating. At the end I came down with a mixing ratio of type 1050 and 550 that should yield a similar dough as mixing type 85 and all purpose flour.

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April 25th, 2010

Egg free Mayonnaise

eifreie MajonaiseHomemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food.

I was thrilled when I read on Fool for Food about a egg free Mayonnaise. Claudia posted a recipe that used milk instead of egg. The only bad thing was that the recipe asked for an immersion blender. I do not own one, so I start thinking. And then I thought, why not use my beloved food processor. With its whisking attachment it whips perfectly all kinds of creams. I use it for normal mayonnaise as well, so I started a first attempt.

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April 21st, 2010

Wheatbread made with Raisin Sourdough

Weizenbrot mit Rosinensauer

After I made the Raisin sourdough I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like very much.

When kneading the dough could not find a difference to normal dough made with sourdough but the crust get a wonderful dark golden red hue, darker and more shiny then my normal breads. I think that is due to the high sugar amount in the “chef”.

The bread rise good and had a nice open crumb and mild sourdough flavour. Not sour at all, that is how I like my breads!

And like always I sent it to Susans weekly Yeastspotting!

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April 21st, 2010

Raisin sourdough

RosinensauerteigI love (kitchen)experiments. And when they are bubbling and fizzing I love them even more. That’s the reason why I could not resist when I read about raisin sourdough on Chaosqueen’s Kitchen. I read about rising wild yeast that are living on dry fruits on Pain de Martin and Orignial Yeast, too.

And it is really simple to prepare this kind of sourdough. Organic raisins are mixed with honey sugar water and kept on a warm place. After 5 days the mixture bubbled strongly and had a strong alcoholic smell. The Raisin water (without the raisins) is then mixed with flour to create the sourdough.

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April 14th, 2010

Baguette Rolls

Baguette-Brötchen I am still on my quest for the perfect crumb in my rolls. The crumb should be light and fluffy under crispy crust. And at Yeastspotting there are always inspiring entries. This time the Bahn-Mie-Baguettes of Drfugawe caught my  eyes.  After reading the post on “The lost world of drfugawe” I was hooked. Adding blended rice to the dough of this vietnamese baguette should make the crumb velvety and light. This is something I had to test!

Because there was no left over rice I had to cook rice very long, so it get very soft. The next morning it was very easy to blend the rice with the food processor. Continue reading

April 11th, 2010

Mohnkranz

Mohnkranz Mohnkuchen wird im Moment viel gebacken. Chaosqueen hat Schmandkuchen mit Mohn gebacken, bei Fool for Food und Zorra von 1x umrühren bitte gab es Mohnzopf zu Ostern. Und auch ich reihe mich die Reihe der Mohnkuchen-Bäcker ein, denn meine Mama hat sich zu ihrem Geburtstag Mohnkuchen gewünscht. Und da sie weder Laktose noch Fruktose verträgt, musste ich mein Rezept etwas abändern. Fruktosefrei zu backen ist unmöglich, aber Fruktosearm geht. Daher wurde ein Teil des Zucker durch Traubenzucker (Glukose) ersetzt. Der Teig ist der gleiche wie der für die laktosefrei Challah, die Füllung habe ich ganz leicht an das Rezept aus “Handbuch des täglichen Backens” angelehnt(ganz leicht heißt: keine Milch, keine M

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April 10th, 2010

Roasted cauliflower tarte with caramelized Onions

DSC_1760 A Tart filled with cauliflower and onions sounds not exiting. But if you roast the cauliflower in the the oven and caramelize the onions and if you then add mustard and a flavourful cheese you get a small explosion of diffrent tastes with every bite. There is the sour taste of mustard, sweet from onions, the dark down-to-earth taste of cauliflowers topped with flavour of baked cheese.

I have to admit that it was the mustard that make me curious about this recipe at Smitten Kitchen. Mustard in a Tarte? That sounds good! And it tastes good!

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April 3rd, 2010

Osterhäschen

OsterhäschenIn March I had to work a lot. There were many things I had to do in Lab and there was a Talk I had to prepare for a meeting. Coming back from this meeting last week I feel a little bit dizzy. This dizziness was the first sign of a bad viral infection I catch. So I stay in bed most of the week, sleeping or watching TV. I did not cook or bake and I was even to tiered to bring the blog up to date.

But now I am feeling better again. I sound still like Darth Vader (Anyone want to guess what I was watching the last days?) but when I do things slowly I feel fit enough to bake little Easter bunnies for Sunday. Some are for our breakfast but most of them are small Easter presents for family and friends.

To bake buns shaped as Easter bunnies is a family tradition and for me as essential for Easter as Easter eggs! Continue reading