Sunday, August 16, 2015

Potato rolls with Lievito Madre



This month Sandra of Snuggs Kitchen is the lovely host for Bread Baking Day 77, the great invention of Zorra of Kochtopf. Sandra came up with the theme: Summer buns and rolls. These go well with hot weather.
Back to the potato rolls. They are delicious. The potato and the yoghurt makes the dough soft. The rolls smelled a bit sweet. These rolls are in the top 3 of “our favorite rolls”. The crust is good, not too thick and the crumb is open and the flavour is slightly sweet. 

I love to use my Lievito Madre sourdough. I've used other sourdough starters, but this one is so easy and forgiving. I found the recipe at Stefanies Hefe und Mehr. The rainy season can be tricky for sourdough. Last year it went bad when I fed the sourdough during the rain with the window open. But, it's so easy to start a new Lievito Madre.

That's also where I found these delicious potato rolls. Stefanie likes to bake overnight rolls. Even though we wake up pretty early, around 5.30 - 6.00 o'clock, I can't find the time to proof and bake them. I'm more a fan of baking during the day and eat them the same evening. So, I did let the dough ferment overnight in the refrigerator I baked them after breakfast.

We ate the rolls with our friends who came for dinner. We had potato rolls, Baba Ganoush, Hummus, Garlic butter, Guacamole and a nice salad. We had a nice evening.


Thursday, June 18, 2015

Sourdough English Muffins


Immer wieder Sonntag is the host for Zorra's Bread Baking Day 75. She likes us to bake our favourite weekend bread for the 75th Bread Baking Day.

Every Tuesday we visit our friend Gerard who lives in a small Karen village 25 km from our house. First we visit the local market and then we all have breakfast. Many local hill tribes come to this Tuesday market; like Longneck Karen, different kind of Lahu, Lisu, Thai and us foreigners. They come to sell their home grown vegetables and fruits. 

At our breakfast we eat a lot of local food (fruit, noodles, sweets, soy products) and most of the time I bring some freshly baked bread. This morning I brought English Muffins. I'd seen them at Susan's blog Wild Yeast a long time ago and this was the perfect moment to make them. 

I fermented the dough in the refrigerator during the night and the next morning I shaped the muffins and let them proof in the car. It was the first time I proofed bread in our car! I baked the muffins at our friend's house and we ate them warm. 

Our friend had made a delicious jam with mango, apples, banana and wild honey.



This was our favourite weekend bread. It's delicious: soft crumb with a nice crust, the taste and smell are really nice. It's fun to make!

Thursday, May 21, 2015

Persian Flatbread or Nan e Barbari


Brotwein is the host for Bread Baking Day 74 and she asked for savory bread. I knew I wanted to bake flat bread because we love savory flat breads. It goes well with so many dishes. We love to eat sesame seeds, garlic and onion. I can say we almost every day have some in our food.

It’s an easy recipe as long as you can accept the slack dough. I have to admit I had to control myself to add just a bit of extra flour during mixing to give it more strength. It's good I did control myself because it worked very well. The dough rose very well. I shaped it by pulling it with wet hands under the dough. I pre-cooked the garlic and onions and dry roasted the sesame seeds. The romal (sauce) is spread over the dough before baking.

We ate the Nan e Barbari with sun dried tomato soup; this brought the sun back to our rainy day.