Tag Archives: Über-Nacht

June 3rd, 2012

Spelt rye swirls

Category Overnight, Rolls  Tags: , , , ,   35 Responses

Dinkel-Roggen-Spirale

I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.

I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.

I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.

The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!

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May 14th, 2012

Burger Buns – Overnight Variation

Category Overnight, Rolls  Tags: , , ,   34 Responses

Burgerbrötchen The second kind of bread I bake for our BBQ-Party was Burger Buns for the grilled Burger we planed to make.

To tweak my recipe I baked them now a couple of times and are very pleased with the recipe. An important point to archive a fluffy, regular crumb is to knead the dough long enough to ensure that the gluten network is fully developed. The crumb will be very soft and pillowy then. The crust is soft, too, like a perfect burger bun, but the bun has much more substance then the buns you can buy in the supermarket.

The slow and long overnight proofing create a complex aroma and prevent the crust of the buns from cracking open uncontrolled. They gain colour fastly due to the egg and sugar in the dough, so it’s better to keep an eye on them while they are baking.

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May 12th, 2012

Cloverleaf rolls

Category Overnight, Rolls  Tags: , , , ,   10 Responses

Kleeblatt-BrötchenI neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.

We (some other freshly made “Dr.”s and me) had a party to celebrate this event. I volunteered to take care of the bread and tested two new overnight recipes for the party: cloverleaf rolls and burger buns. The Burger buns are made with very little yeast and proofed overnight at room temperature while the cloverleaf rolls proofed in the fridge. I only had to bake the rolls the next morning.

The cloverleaf rolls are a little eye catcher for  a buffet. One of the “leaves” of the cloverleaf is dipped in sesame, one of the them is dipped in poppy seeds and one stayed plain. It is my miniature variation of the German “Brötchensonne”.

They taste very good, too, with a complex flavour due to poolish and the long and cold proofing.

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April 9th, 2012

Easter bunnies – Overnight-Variation

Category Overnight, Rolls, Special Occasions  Tags: , ,   34 Responses

Osterhäschen

Eastern without homemade Easter-bunnies-buns? That is impossible.

I bake Easter bunnies every year, varying the dough and the shape. This year their shape are a little bit more abstract then in the last years. The boyfriend needed a little hint to see the bunny in this shape. But I fell in love with the shape when I saw it here.

I made the dough as a overnight variation similar to the saffron stars on Christmas. I like the fact that you can sleep longer on holidays and be able to serve warm bread for breakfast.

The long and slow proofing is good for the taste, too, making it more complex. They taste very good, with hints of butter and vanilla, a very delicious treat for a Easter breakfast or brunch!

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April 1st, 2012

Yoghurt-Butter-Crescents

Category hand kneaded, Overnight, Rolls  Tags: , , , ,   14 Responses

Joghurt-Butterhörnchen Sunday morning, sunshine instead of the precasted rain, a cup of coffee and a crispy butter crescent –  is there a better way to start the day?

I tested a new variation of my overnight recipes – Yoghurt-Butter-Crescents. After the Croissant bread it was time to laminate another batch of dough.

When I prepare the dough I decided to use some of the yoghurt I found in the fridge together with a milk roux as liquid component for the dough. I kept the yeast amount small to enable proofing overnight and this low amount of yeast made laminating easier, too, because the dough nearly did not rise during the laminating.

The yoghurt gave the crescent a slightly tart aroma and the long proofing make the taste more complex. The Crescents are light and crispy after baking and the honey comb structure of the crumb is not bad but still away from perfection. But this are the best croissants I ever bake so I am still happy with them!

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March 11th, 2012

Roll Rustiko

Category hand kneaded, Overnight, Rolls  Tags: , , ,   12 Responses

RusticoChristine mentioned in a comment to the Overnight-Krustis, that a recipe for kneading with hand would be nice. That is true, of course and so I tested for the next rolls a variation without kneading by a machine. Really kneading was not necessary either, because the gluten network was developed by folding the dough every 30 minutes for 2 hours. After folding 3 times the dough had a nice silky sureface, telling me that the gluten network was now fine.

For Forming the rolls I tried a new Idea. After folding the dough into a square I used my dough scrapper to cut it into smaller squares. After I placed the rolls on baking tray, I used the dough scrapper again, pressing it lengthwise for about 2/3 into the roll. Then I left the rolls to proof overnight. The next morning I just had to place the tray in the hot oven without fussing over slashing rolls. They had a nice ovenspring and cracked nicely along the imprint I made with the dough scrapper.

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March 1st, 2012

Sahne-Brioche

Category hand kneaded, Overnight, Rolls  Tags: , , , , ,   27 Responses

Sahne-BriocheBrioche, that is a featherlike Breakfast pastry. The recipes vary, from rich to very rich with more than 50% Butter and Egg in relation to the flour. That tastes good, but it’s really rich. So I hesitated to bake them, but then I thought about a leaner variation. My Brioche contains 2 Eggs for 500g flour and about 20% Fat from Butter and cream. I heated the cream with some flour for a Water Roux (or more correctly Cream Roux) so I could add a higher amount of liquid to the dough. The amount of yeast is very low so I could leave the dough to proof overnight on the counter.

I do not own Briocheforms, so I bake them in a Muffin pan. I do some as typical Brioche a tête and some as bubble top like in this recipe from Dorrie Greenspan I found on Bon Appétit. To prevent the brioche from sticking to the pan I placed each Brioche on a baking paper squares and transferred them with the paper into the pans.

Due to long kneading and water roux the crumb is soft and regular and can be tore into long fibres. The taste is complex, buttery and creamy – perfect for a sunday morning breakfast.

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February 24th, 2012

Overnight Krustis

Category Rolls  Tags: , , ,   32 Responses

Übernacht-KrustiAnd now I am posting the next overnight recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I’m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance.

At the moment I try to find the perfect recipe for rolls which rise overnight on the counter. This time I baked “Krustis”, which I formed in the evening. In the morning I just had to place the tray in the oven, wait for 20 min and then I had some crispy rolls for breakfast. The rolls had a good ovenspring and a nice open crumb with a deep complex flavour. I really like them!

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February 4th, 2012

Spelt rolls

Category hand kneaded, Overnight, Rolls  Tags: , , , ,   8 Responses

Dinkelbrötchen And now the next recipe for people like me, who like to eat fresh rolls for breakfast without getting up very early in the morning.

This time its very easy, with yeast, water, salt and spelt flour.

The spelt flour and the long fermentation gave a very delicious taste to the rolls. The dough was rather wet, but with some flour I could handle it good and that a wet flour has positive results on the crumb I could already hear when I drew them out of the oven. The rolls crackled and sing and when I cut them I had a open crumb halfway to the open crumb of a ciabatta. They taste very good still warm with orange marmalade or cold later the day with some cheese and lettuce.

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January 27th, 2012

Bagel (overnight methode)

Category Overnight, Rolls  Tags: ,   18 Responses

Bagel There is not always space in my fridge for trays with rolls. Ok, to be honest there is nearly never room for a tray in my fridge. Even when I put two proofing baskets in the fridge I have to be creative. Normally I start to stack things on each other to make room for the baskets. And when my boyfriend wants to eat some cheese in the night? Then it’s time for Jenga! 😉

That’s why I like recipes which I can keep overnight at room temperature . And since I bake the saffron stars I knew that I can even proof rolls overnight at room temperature as long as I use a really small amount yeast. So 1 g fresh yeast in the bagel recipe is no mistake. To improve the taste I also add a little bit sourdough. I did not dare to use a higher amount of sourdough, being afraid that the long and relatively warm fermentation  would turn the dough into sourdough.

But with the small amount it worked very well and the next morning I just had to place the bagels in boiling water and bake them. That’s only 30 min in the morning till we had fresh bagels for breakfast.

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