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!
I have this rolls in my mind already for some time. Since Lutz posted some pictures of his trip to alsacian bakeries, to be precisely. One of this pictures shows a baguette roll with white chocolate. That sounded good, but I had immediately the idea that some poppy seeds in the dough would enhance the sweet flavour of the the white chocolate with its nutty taste. A counterpoint to the sweetness is the salty dough with a high amount of prefermented dough and olive oil. This makes the rolls to a delicate treat, which should be savoured only with a little bit of butter so the whole complexity of their flavour can be enjoyed.
An advice for chopping the chocolate: the chocolate should be chopped into rather small pieces, because big pieces tend to form small chocolate vulcanos on the surface of the rolls. The chocolate caramelize then, what tastes not bad, either, but looks quite ugly!
Another Idea I brought home from our holidays in Alsac is to cover a baguette with poppy seeds or sesame. For the baking marathon last weekend I put the idea into practice and bake some Baguette au pavot (with poppy seeds) and Baguette au sesame (with sesame). After I formed the baguettes from my favourite dough with sweet starter (you can use this yeast dough Baguette, too) I wet their surface a little bit and turned them in sesame or poppy seeds. After proofing (according to the recipe) I slashed them lengthwise and baked them like written in the recipe,
The fragrance of the freshly baked baguettes were divine. And the taste were incredible, too.
This was not the last time baking these baguette variations!
Sometimes I love a good sandwich bread. And then there are long phases it does not appeal me at all. But when I feel a hunger for sandwich bread I tend to bake it as soon as possible. That what happend last weekend.
And so when I saw the beautiful braided sandwhich bread with poppy seeds at Sara bakar I knew how the bread should look like. But I decided to use my own recipe with a combination of sourdough and sweet starter. This combination sounds strange in the beginning, but this combination results in a very mild bread with a slight yoghurt flavour. The sweet starter helps to let the bread rise in a relative short time as well!
The bread has a beautiful soft crumb and a nutty poppy seed crust and tasted so good that it vanished very fast!
Before I decided to bake a nut cake for a spontaneous family meeting last saturday I planned to bake poppy seed pastry later the same day. I already mixed my sweet starter for the dough. But seeing my sisters family and my parents were more important and so I placed the well risen starter in the fridge instead.
The next morning I checked the starter and it smelled and tasted terrific with a complex but mild flavour. And so I decided that I would use it as I would use a Pâte Fermentée. It added a good flavour to the dough, and together with some yeast it helps to give the dough a good oven spring. And with a soft poppy seed filling and some applesauce and crunchy streusel it is a delicious Sunday afternoon treat.
Sometimes I need a little bit of sweet in the afternoon to refill my energy reserve. Especially on long workdays I have the longing for a cookie to accompany my cup of coffee to overcome my afternoon slump. And I like it most when the little treat in my lunchbox is then a homemade sweet, preferable made with whole grain.
This week I bake cookies with whole spelt flour and grounded poppy seeds, an idea I had in my mind since I baked the Mohnkipferln. Using whole cane sugar adds a delicious caramel note to the cookies while pinch of salt make the taste nicely round. A great cookie for a little break!
I’m keep my little sweet starter which I created for baking pandoro in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30°C for 3-4 hours, until its volume doubles. This keeps the starter very active, but slowly the acidity is coming back. And so I decided today to refresh him by feeding him three times every three hours (similar as described here), which removes the tangy taste.
But that left me with some very active sweet starter which I didn’t want to throw away. And so I mixed it with some flour, milk, eggyolk, butter and sugar to bake “Germknödel” . I needed some patient, because the dough took its time to rise, so I would advice to use 5g fresh yeast to speed up the process if you are a little bit in hurry! I steamed most of them, but cooked some in water as well. Both worked fine, but like always I prefer the steamed version!
The Germknödel have very good flavour with some complex notes due to the starter but without any acidic tones! A delicious dessert or (that what we do) great treat on a lazy saturday afternoon!
And here I am with another modification of my standard recipes. I saw a picture of Mohnkipferl (poppy seeds crescents) somewhere in the depth of the world wide web some weeks ago, but did not save the site nor the recipe (my fault, I know). And so I had to be creative…
I replaced the almonds in my vanilla crescent recipe with ground poppy seeds. I ground the poppy seeds with the mini chopper accessory of my hand held blender, but an electric coffee mill or a food processor should do the job, too.
The poppy seed experiment worked out perfectly, the kipferl a perfectly mellow and are a perfect contrast to my normal vanilla crescents!
When Temperature rise above 25°C you will always find a bottle with buttermilk in my fridge. I love this slightly sour and refreshing drink by its own or mixed with some lemon sorbet. And when I have buttermilk in the fridge, I tend to use it for bread baking as well.
My Buttermilk squares are rolls made with my favourite method of over night rising. The dough is mixed in the evening, with a very small amout of yeast, then it can rise over night on the kitchen counter. The next morning I fold the dough into a big square and cut small squares. After preheating the baking stone and proofing the oven, the rolls are slashed diagonal for an appealing look. After one and a half hour I can serve fresh rolls – still oven warm. Perfect for beautiful sunny summer sundays!
Why did I take so long until I publish this recipe? I don’t know. Sometimes, when I’m short in time, I note down the recipe and take a photo but do not blog it. And when time pass, the recipe vanish in the blog nirvana. And that’s what happend to this spent grain rolls recipe.
But luckily Alexandra asked me for a recipe for spent grain flour. And so I pulled out the recipe and freed it from dust.
And that is so good, because the rolls are delicious. The spent grain flour adds a nice roasted malt aroma to the slightly sour taste of the yoghurt and the long fermentation creates a complex taste.