I got a bit to optimistic when I tried the first version of this bread. Adding a big portion of very ripe pâte fermentée was not the best of my ideas, as this brings to much enzymes in the dough and has the same effect like adding sourdough. After 24 hours proofing time the dough was still stable, but the resulting bread lacked volume. A sure sign that the gluten network already started to decline.
And so I put the recipe back on my worktable and sat down to write a better version. This time it is a straight dough which develops its flavour during the long fermenting time. Yoghurt and good portion of whole grain flour adds another aromatic notes to the loaf. In this combination, the dough is stable over the course of 24 hours and the breads have a nice volume. Which can be seen in their crumb, too. It is soft and fluffy and can be toasted very well, too! A perfect bread for breakfasts and lunch boxes!
Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
I hope, you all enjoyed the splendid Easter weather! Is there anything better then a Breakfast in the sunshine with the family? For our breakfast on Easter Sunday I baked a Spelt Easter Wreath.
To be able to serve a still oven warm wreath, I decided to go for another overnight recipe. And so I used only a bit butter in the dough while the bigger part of the fat stems fro m the cream. Instead of binding water in a hot soaker or water roux, I opted for using yoghurt in order to make the bread baking more relaxed. And I used a pâte fermentée as a preferment, so I could prepare it already three days in advance, if needed. This helps to relax the busy Easter schedule, too.
And so I only had to prepare the dough and form it after 90 minutes fermenting time on saturday evening. The wreath proofed over night and on Easter Sunday all I had to do is placing the dough in the oven. Perfect for a relaxed sunday!
At the moment my heart belongs once again the wide variety of rolls. Especially the square once which are just cut from a high-hydration dough are favourites. And so it would be sad if this recipe would get lost in the whirlwind of inspirations in the last weeks. I baked this spelt squares already some weeks ago, their were part of our easter brunch as I felt that we would need some whole grainy beside pretzel rolls, cheese rolls, bakers rolls and my beloved Kieler Semmeln. And so I took the same matrix that worked so well for the Luftikus and this whole grain rolls: A long rise and a high hydration.
This time I used the combination of poolish, yoghurt and a long rise to give a complex flavour to the rolls, while the physiilum seed hulls helps to make the highly hydrated dough easy to handle. The Oat bran in which the crust is covered adds a crunchy effect to the crust and helps to achieve a fairly crispy crust which is not so easy for psyllium grain rolls.
Some Weeks ago a reader send me a recipe asking if I could change it to less yeast and with the possibility to let the rolls proof overnight in the fridge. The recipe was – to use the famous words of Alfred Biolek – “interesting” as it contained not only a lot of yeast but baking powder as well. So it was not very surprisingly that the recipe yielded roll which taste not so good and get stale very fast.
And my recipe variant only contains now hints of the old one. With a poolish, a water roux, adjusted yeast amount and no baking powder it is a complete different story. I had to adjust the amounts of flour as well as my first draft was getting slightly on the to wet side. The final formula has still a higher hydration then the original recipe, but the dough is good to handle when the gluten network is fully developed.
And I am more then pleased with the Kifle. They have very fluffy crumb and a perfect soft crust and develop a fine flavour due to poolish and yoghurt. A perfect roll for both sweet and hearty Spreads.
In my parents garden grows one single cassis bush next to the red currant bushes. When I was picking berries two weeks ago I sneaked some cassis into my bowl as well, as I had already the plan in my mind to serve little mousse cakes for the Sunday coffee with my parents.
Light mousse cakes made with Joghurt, berries and white chocolate are especially delicious on hot summer days. I did something similar already as filling of this raspberry charlotte. This time I topped a chocolate sponge with a mousse made of a mixture of red currant and cassis. The mousse hides a kernel of currants and cassis compote. It is a delicious little cake with a slight sourness and bit of sweetness, perfect for lazy Sunday afternoons.
A short look through the kitchen cupboards produced a open glass of yoghurt, some boiled potatoes form our Lunch and a leftover of whole rye flour. Together with a little spoonful of sourdough (a idea I copied from Günther Weber) I kneaded them to a dough and let them rise over night. The next morning I formed and baked some rolls from this dough which rose highly while we splept.
The rolls I served shortly later for breakfast had a soft, fluffy crumb and a great complex flavour. A great roll for breakfast or brunch!
When I looked through my freezer two weeks ago I found some red currants from last year and some peaches, which seems to hide themselves when I was baking peache torte in February. Looking on the the berries and peaches I decided to bake some little mousse tortes.
For the Sponge I used a recipe from Matthias Ludwigs . He whips the egg white together with starch to soft peaks. I could not believe that it should work but it did! It helps to fold in the flour, starch and egg white in the dough without loosing its volume. For the filling I created once again my own recipe.
Because pentecost was a really warm day, I froze the tortes for four hours. And even then the 15 minute ride in the hot car was enough to defrost them. At my parents place, we enjoyed them together with iced coffee, ginger basil lemonade and an elder flower lemonade in the shadow on their veranda. There is no better way to spend a summer sunday!
In April a lot of our family members on both sides celebrate their birthdays. On my side my mum, my sister and my little nephew have their birthdays within four days in the first week of April (and one my Aunts is born in this week as well). The three decided to celebrate together and so I spent most of the weekend in the kitchen, baking birthday cakes. My sister wished for a raspberry cake and I decided to make a Raspberry Charlotte.
For the filling I go for a mixture of two of my favourite raspberry fillings because I could not find a recipe I really liked. The yoghurt adds a light touch to the cake and balanced nicely the sweetness of the white chocolate.
Melanie from Mangoseele invited us to celebrate the first birthday of her blog with a blog event that fits to her blog Name: Mango.
Sadly Mangos come directly after strawberries on my personal allergy list. And so I had to do what I always do: I left out the mango from the recipe to prevent red dots and problems with breathing. But what I made is delicious without mangos, too: Sweet lassi.
Lassi is a indian yoghurt drink which can be salty or sweet or made with fruits (and then preferably with mangos). It is a very refreshing drink and I order it at my favourite indian restuarant always together with hot curry dishes to ease the burn of the hot pepper.