The weather on Pentecost was far away from being warm and sunny, but it was not rainy, either. And so my mum and I take my niece and nephew into the woods to collect hazelnut sticks for making bread on a stick. Before we left my – near to five years old niece – had already kneaded the dough (with some help from my mum). This girl really takes after this side of the family and can knead dough already like a pro.
In the woods we found some fir cones as well which we used then to start a fire when we were back in the garden. We let the fire burn down to glow, as this gives a much more regular heat and the bread on stick bakes regular without burning. Our fire place is a old metal baby bath tube and its rims has the perfect high for placing the sticks on it. You just have to turn them a bit once in a while to ensure that the bread bakes on all sides.
We had a lot of fun with our stick on bread, it is a great pleasure for the whole family.
The Pompe à l’huile is a traditional french Pastry which is part of the “Les treize desserts”, the thirteen desserts served on Christmas. It is a very rich, sweet Bread and flavoured with orange blossom water and Orange peel. It’s crumb reminds on a rich brioche but it is not prepared with butter but with olive oil. Since I made the Schiacciata di Pasqua for Easter I knew that olive oil in a sweet bread is not a strange but a very delicious idea.
The recipes which I found in the net where all made with a lot of yeast. As this is something I don’t like so much, I decided to use some of my sweet starter as preferment, as I was feeding it anyway to make it strong for the Pandoro I plan to bake. The sweet starter is so mild, that even with this long fermentation it just gives a complex flavour to the bread, but with no sour tones. It harmonize very well with the orange flavour and the subtle spiciness of the olive oil.
Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because I was feeding my sweet starter anyway to bake a Colomba pasquale I decided to make to festive breads for Eastern in parallel.
For my recipe I checked many formula available in the net but had to realize that the amount of olive oil varies a lot. At the end I placed my recipe somewhere in the middle. A little change to the original formula is that I avoided to add anise seeds which I do not like at all. But I added them in the recipe in brackets, because the traditional Schiacciata di pasqua has to contain these seeds.
It is a very delicious bread in the end, sweet with a subtle hint of olive oil and very slight sourness from the sourdough. The crumb can be teared into long fibers and is very light. A perfect gift for the family on Easter Morning!
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!
When I was doing my weekly groceries in the wholefood shop I spotted a bag with chestnut flour. Spontaneously I bought it. But after putting it into the pantry to my other flours I forgot about it. But some weeks later, when I put away a new batch of flour, it came back into my notice. And I started to think about a recipe directly.
At the end I decided to bake chestnut “Krusti”. A Krusti is a german roll for which the dough is rolled into a log and which is then baked seamside up. During ovenspring it will open along the seam, forming a good part of crunchy crust. We like this kind if bread very much.
The chestnut flour added a subtle nutty sweetness flavour and gave crumb and crust a niece brown colour. The crumb is very soft and fluffy, while the crust is crunchy. This roll is a new favourite!
Bread Baking Day celebrates its 6. Birthday! In 2007 Zorra started this Bread Baking-Event and since then bakers from all over the world met virtually already 60 times. I participated for the first time in 2009. Since then I try to be a regular part of the event. For two times I was already hosting BBD. Time is flying!
Each Bread Baking Day has its own theme and for this jubilee Zorra wishes “Bread with Glazing”. What kind of glazing she left to ourselves.
I had to think for some time about a recipe but at the end I decided to bake a focaccia. Focaccia is glazed with olive oil and sprinkled with salt and herbs prior to baking. The olive oil soaks the crust during baking and adds a delicious flavour to the dough. It is a great bread for the summer (even when its raining all the time)!
Dear Zorra, all the best to the Event-Birthday!