Friday, January 29, 2016

Sourdough sprouted wheat loaf with a biga

This time Zorra of Kochtopf and the host for BBD 79 and initiator of the Bread Baking Day and World Bread Day asked us to bake with a Biga (a firm preferment, which is used mainly in Italian breads). Zorra also asked us to experiment. I think I did. 

In Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with sprouted wheat that appealed to me. In fact all loaves appeal to me, but that is for next time. Chad uses leaven for his loaves and I used a biga because I love to participate with the Bread Baking Day. Instead of high-extraction wheat flour and medium strong bread flour I used flour 550 and added sprouted wheat.

We found organic wheat berry and they sprouted beautifully. It took me 4 days to get this freshly sprouted wheat 

Normally I use my electric mixer for kneading dough. But, not today. Chad uses his hands instead. He uses “the master method” for most of his breads. I followed Chad’s instructions used my hands and let time do the rest. 

I proofed the dough in the refrigerator and it proofed very well. When I wanted to transfer it to the Dutch oven it almost slipped out of my hands, it was so full of bubbles. I was happy not to burn myself and didn't care for the shape. 

The result is good smelling, very good tasting and healthy bread. I will definitely bake this again!

Friday, October 16, 2015

French countryside with poolish

World Bread Day 2015Every year on 16th of October it's time for Zorra's World Bread Day
This year I want to honor my bread with soup. I've seen it often but never done it myself. It looks so good to eat the bowl too and it was! Especially when you know the bowl is delicious bread.

I haven't had time to start my dried sourdough since we came back from the Netherlands so this bread is made with instant yeast. I made a nice broccoli soup for this bread. It goes very well together. And with some nice cheese it will be even better.

Enjoy your meal like we did! 

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.