And the next recipe is again a recipe which circled for a long time in my mind before I would write it down. But as soon as I had penned it to paper I was itchy to try it. But with sometime circumstances slowing me down. This time it was first the bread baking course I gave and then the monthly bread baking day in the old wood fired community oven in our local history museum which keeps me from testing. And as I bake more then one bread in the wood fired oven my freezer was afterwards well stocked and with no free space. But…
… I found an excuse for baking the recipe anyway (visiting family or friends is always a good excuse – I can not come with empty hands, can I?).
A small part of a comment caught my attention: the word “Pottweck”. I asked for a description and got a very detailed explanation from Jürgen. Nicole added some other details and so I was straight on my way to the kitchen. They explained to me that the Pottweck is a regional speciality from the area lower rhine. Its name stems from the way it is baked: in a pot (= Pott in the dialect). And the pot gives the bread its typical mushroom shape, too, as the bread rise highly over the pot.
For the ingredients both were united at the buttermilk as liquid, while they differed at the used fat – it seems that either butter, butter plus some lard or only margarine can be used. I stayed with the butter for the beginning, but it is easy to swap part of it with lard or replace it completely with margarine. To increase flavour complexity and to enlarge shelf life I added a pâte fermentée to the formula as well as a little (untypical) addition of cream. And as my old black enamel pot is a bigger one, I knew from beginning that it had to be one big bread.
To watch the bread while baking was pure fun. It rose higher and higher. It was hard to let it cool and wait to for the photos before tasting the bread. But then we had the fresh bread for breakfast and where extremly happy with the slight sourness and complex flavour! A delicious treat on Saturday morning!
A reader told me about “Schulmäusen” (School mice), a small sweet roll filled with hazelnut praline. She tried to bake similar rolls in a spelt variant but struggled with them getting to dry. My brain worked a while on this idea in the background and came up with a recipe at the end – just in time for school start. As the name “Schulmaus” is a brand name, I decided to call my rolls Spelt mice and formed most of them like a mouse, too. But if you do not roll one end into a long tail, then you get the original form, too.
They are not a healthy snack, but a treat for small and big ones with a sweet tooth. The crumb is fluffy and the filling creamy – a good way to make school start a bit sweeter!
Petras comment here made me thinking about baking this years Easter pinze with sweet starter. I already had a spelt variant in my mind and so I decided to combine both ideas. To keep the pinze moist, I replace the milk with some cream and reduced the amount of butter. Cream has not only a positive effect on the crumb, it is although good if you plan to let the pinze rise over night in the fridge, as the cream will not harden in the cold as butter would do. So the Easter Pinze can rise unaffected and it is easy to serve a oven fresh bread for easter breakfast.
As the dough contains a bit more fat (from the cream) I added some more egg yolk, too. This adds a nice yellow hue to crust and crumb, which is very nice especially on rainy Easter Sundays like it was this year. The pale green eggs in the background of the pictures are from my uncles hens, which belong to the so called “Easter eggers”, a variety of chicken which carries a special gen for a blue to green stained egg shell. So I get a perfect green Easter egg without staining 🙂
Relaxed and in good company was our start into 2016. I hope, you landed good in the new year as well!
For a late breakfast we always have the traditional new year pretzel and for this one I did something I planed to do already for some time. I transformed the favourite sunday braid recipe to spelt flour. To increase the water binding capacity, I added a water roux and for a stronger starter, I build the dough similar to a pandoro with a first and a second dough. This enhance flavour and makes the yeasts stronger as they already have the change to adapt to the higher sugar content.
And this can happen in our house as well: the fridge is empty when I was sure that there should be some breakfast rolls left. And at nine in the evening not even I start to think about making a quick preferment for rolls. Instead I made a short stocktaking in the kitchen and found some left over boiled potatoes, cream and eggs in the fridge. With them I mixed a sweet dough for rolls. Like the dough for my favourite braid this dough has to rest in the fridge for at least one hour, but can stay there over night as well.
That’s what I did and the next morning I just had to form the rolls, proof and bake them. And even while I normally prefer rolls made with preferment and a more complex flavour, I was quite pleased with them. Due to potatoes and cream they have a very soft, fluffy crumb which can be torn into long fibres. The perfect sweet roll.
It’s summer. Maybe the weather is autumn-like (which is somehow typical German) but the strawberry stall is back at the Albertus-Magnus-Place and this means: It’s summer. They are selling strawberries from a local farmer and the special offer of the week were two Kilogram for five Euro! I did not hesitate and bought a basket for my beloved boy friend. As I’m allergic against strawberries he had the two kilos for himself and so he had enough fruits to cook jam, to snack them pure and to bake a cake.
And as I like some cake as well we made come with blueberries for me as well. The base of this little tarteletts is Sablé Breton, which I found on Michas Grain de Sel, and which I topped with an elderflower flavoured cream and with berries (of course). The delicate flavour of elderflowers fits to the berries very well. The cream is very easy and contains just elderflower syrup and whipped cream. A perfect cake for lazy weekends!
Until now our year was an exhausting one. So we needed a break to refresh and so we headed to the beautiful East Frisia. After a week with some sun, wind and as only sound birds singing in the trees we came back relaxed and happy. After unpacking the car I started to think to finish our short vacation with some sweet treats. A quick look in the fridge revealed some eggs and cream and in the freezer I found some currants from the last year (it is really time to use them!). And about two hours later our table was set with some Cream puffs and coffee.
For the dough I use the recipe from Bertinets Cookbook. It yields cream puffs which rise good, and which have a crisp crust and a soft crumb. To prevent them from deflating, it is important to bake them until they are evenly golden and crisp. If they turn out to be not completely crisp after the indicated baking time, it helps to turn the oven on convection mode for about five minutes.
“Bienenstich” is a traditional german cake and its name literally means “bee sting”. For me it is a classical cake to serve on Sundays together with some coffee. When my parents visited us last sunday, I decided to make some muffin sized little Bienstich. Their dough is a “sibling” of my actual favourite braid, but in contrast to the original recipe it contains more cream and no butter. For a relaxed baking I let them proof overnight in a muffinpan in the fridge. And due to the fact that my kitchen machine kneads much better when using 500g flour, I doubled the amount of dough and made a little braid for breakfast with the second half.
The only little disadvantage is the height of the muffin which makes it challenging to eat it. The easiest way is to split it in two halves. Then it is very easy to enjoy this delicious cake!
Du you already have a plan for breakfast during the holidays? I prefer baking the one or other overnight recipe where either the dough rise over night or the already shape rolls. And during the holidays I love everything which is made with sweet brioche dough. But the high butter amount in this dough get solid in the fridge and hinder the dough to rise properly. A solution for this problem is using cream as liquid in the dough. That adds enough fat to make the crumb soft but will not keep the dough from rising.
This Sunday I made a test run and baked already my Christmas wreath. It is made with sweet Starter (if you have no sweet Starter please refer to the Biga recipe at the end of the recipe as replacement) and some cream makes its crumb nicely soft. The segments of the wreath are formed by dough “roses” made of four circles each. I saw this idea somewhere in the internet some time ago but I did not save the site. But luckily it worked with the facts I still had in mind.
As finish I glazed the dough with a cooked sugar glaze. A sweet bread with sugar glaze is somehow essential for my Christmas breakfast!