Some month ago I bought a apple slicer with two exchangeable cutter one for apples and one for for cubes. I planed to use the cube cutter for making french fries but it works only so-so. The apple cutter is a tiny bit better. But then – while forming rolls- I had THE idea which save the apple slicer from the waste bin. The cutter is perfect suitable for cutting rolls! Why I didn’t had this idea already much earlier I don’t know. The deep cuts open flower like during baking and I’m totally in love with their appearance.
The inner values of the rolls are beautiful as well: 40% whole grain pushes it to the healthy side, but the crumb is nonetheless fluffy and soft, the crust is crunchy and covered with seeds. It is once again a great roll for our breakfast table!
My mother and me are cut from the same cloth. Wenn one of us says that she baked the “favourite bread” we know that we both mean the same bread. It tastes gorgeous and we love its crisp crust and tender crumb, but besides that it is greatto play with. And so my mum send me some pictures of some breads she baked for her colleagues shortly before Christmas. Instead of decorating it with a rose, she made breads with a star decor. I fell in love with this idea immediately! Especially as I planed to bake a “thank you” bread for some friends who gave me beautiful paper stars for my christmas tree. A bread decorated with a shooting star would be great gift for them. On the first day of Christmas I then started the dough and decorate the loaf with a star, some long slashes for the comet tail and poppy seeds for the night sky. It worked as well as I hoped and I got a beautiful bread for Christmas time!
There are three different ways to soak seeds or flour: You can either cook them, or soak them in hot water or in cold water. For this bread I decided to soak the seeds in cold water. They do not absorb not as much water as when hot water is used, and this results in seeds which have still some bite. As the seeds have to soak overnight some salt is added to prevent them from fermenting.
Seeds in a dough can inhibit gluten development and so the soaker is added after ten minutes of kneading. The dough is firm at the beginning and will get softer when the soaker, which contains some free water as well, is added.
For a hearty flavour I bake this bread with some beer. It is a mild organic weiss beer, but you can start to experiment with different kinds of beers. A dark brew, for example, would bring the beer flavour forward and would yield in a very hearty bread.
I was asked to include a bagel recipe in my little course about bread baking and I was very willing to do so. Bagels are a good recipe for beginners as the dough is quite firm and not sticky at all. Kneading on the other hand can be a little work out because of the firm dough, too. But kneading a bagel dough is important to get a chewy bagel. So turn on some music and start kneading!
Another important point is boiling the bagels prior to baking. The longer you cook, the denser the bagel will become, as the proteins and starch on the outside of the bagel start already to set, preventing the bagel from rising to much in the oven. I like Bagel on the softer side, so I boil them for 30 seconds on each side. But play around with this time to get your personal perfect bagel! Continue reading →
Today I’m quite happy that the first of may is a holiday because this gives me the time to bake something for the Bread baking day in the last second. Susanna asked us to bake Bread around the world and so I travled north in my mind and baked Tebirkes. Tebirkes are a danish poppy seed roll made with a kind of puff pastry. They are not only made with dark poppy seeds but can be topped with white poppy seeds as well. In my cupboard I found a forgotten bag with white poppy seeds I bought in the indian supermarket some time ago and so I well equipped for making Tebirkes. Continue reading →
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.
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 →
After to weeks of hibernation in the fridge my little sweet starter longed for fresh flour. To use the leftovers after feeding I decided to mix a dough with a little bit starter and a tiny little bit of fresh yeast and let it rise over night at roomtemperature.
The next morning the dough was very well risen and lively and so I formed some rolls and let them rise for a short time before baking. After one hour I could serve warm rolls for our breakfast.
They flavour was very complex and delicious, and thats convinced me to share the recipe with you, even when it was planed “only” to use up leftovers.
On our way back home from the summer holidays we were greeted with a terrible thunderstorm as soon as we passed the border of North Rhine-Westphalia. We shortly whished to turn the car and drive back to the sunny Plön. But when we finally reached home I was happy to have my oven back. And it was like it would whisper: “Bake a bread!” And so I refreshed my sourdough and the next morning I looked through my baking cupboard to see what I could bake.
I found some Emmer, Rye and of course Wheat flour and so I decided to bake a three grain bread. To enhance the nutty flavour of the Emmer I made a paste from roasted sesame and poppy seeds. I did not add a big amount, only a little bit so it would not stand out but melt with the aroma of the grains.
A this makes a great bread, aromatic with a open crumb and a crisp crust. A perfect start into autumn.
My Dearest like the crusty rolls from the bakery which have a very soft and fluffy crumb. Such a crumb can not be archived without the use of at least some lecithin in the dough. But I do not want to use isolated lecithin and so I decided to use natural sources. Egg yolk and butter milk have both a high content of lecithin and the butter milk adds a good flavour as well.
The dough is made in the evening and rise overnight in the fridge. The next morning the rolls only has to be formed and baked. In about one and a half hour you have delicious warm rolls for breakfast!