tag:blogger.com,1999:blog-2212430584960519702024-03-19T04:26:48.376-07:00my discovery of BreadBaking Bread keeps me in the present moment, right here and now. Everything is allways here, only the form is changing.Unknownnoreply@blogger.comBlogger190125tag:blogger.com,1999:blog-221243058496051970.post-85953732664794132912016-07-01T00:31:00.002-07:002016-07-01T00:32:07.837-07:00Potato Bread as sandwichbread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPVQUh8oCAjGSu8h1xP7PdrtfrGT3Teqdia7NB6gGtSG0uPc7yYVTP9qEPnWkiuzpN5VYZC6xBgNXZazwgLHz40EiH2pFGQbUtmAqVV-5VtaxajFLAcSAk4_YZ-c7mM4Qh8LgsIK-ZK4/s1600/potato+BBD84+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPVQUh8oCAjGSu8h1xP7PdrtfrGT3Teqdia7NB6gGtSG0uPc7yYVTP9qEPnWkiuzpN5VYZC6xBgNXZazwgLHz40EiH2pFGQbUtmAqVV-5VtaxajFLAcSAk4_YZ-c7mM4Qh8LgsIK-ZK4/s400/potato+BBD84+1.jpg" width="300" /></a></div>
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<o:p> </o:p><span style="font-family: "trebuchet ms" , sans-serif; line-height: 14.25pt;">This month Zorra of <a href="http://www.kochtopf.me/bbd-breadbakingday">Bread Baking Day</a> asked Susanne of </span><a href="https://magentratzerl.net/2016/06/06/bread-baking-day-84-sandwichbrot/" style="font-family: "Trebuchet MS", sans-serif; line-height: 14.25pt;">Magentratzerl</a><span style="font-family: "trebuchet ms" , sans-serif; line-height: 14.25pt;">
to be the host for BBD #84. Susanne came up with the theme "sandwich
bread". I have to admit at first I had no idea what sandwich bread was.
It's bread that can be roasted and is good for sandwiches. That sounds like
good bread to me.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Today I make Dan Lepard’s crusty Potato Bread. The original recipe is
found in his book “The Handmade Loaf”. I’ve tweaked it a bit, using whole wheat bran,
rye and I love the smell and taste of wheat germ. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Because of the grated potato the dough was wet.
I used the mixing method from Maggie Glezer’s Royal Tortano and let it mix
until the dough cleaned the bowl. This took about 10 minutes. I could almost
pour it into the slightly oiled bowl. But it was tacky in stead of sticky, a
good thing. <o:p></o:p></span></div>
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<pre style="background: white;"><span style="font-family: "trebuchet ms" , sans-serif;">I wanted to use my second hand cast iron pan to bake this bread. Thai food doesn't use </span></pre>
<pre style="background: white;"><span style="font-family: "trebuchet ms" , sans-serif;">cast iron pans; <span lang="EN" style="color: #212121;">most Thai food is stir fried over high heat.</span><span style="color: #212121;"> </span></span></pre>
<pre style="background: white;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #212121;">Luckily for us our second hand cast iron pan was found in a second hand shop in Amsterdam </span></span></pre>
<pre style="background: white;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #212121;">and traveled in a </span></span><span style="color: #212121; font-family: "trebuchet ms" , sans-serif;">backpack to our kitchen. </span></pre>
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<a name='more'></a><b><span style="font-family: "trebuchet ms" , sans-serif;">This is what I used for 1 big loaf:<o:p></o:p></span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">330 gr all purpose flour <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">27 gr rye flour<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">45 gr whole wheat bran<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">10 gr wheat germ<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">160 gr lukewarm water <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">11 gr salt<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">27 gr honey<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">75 gr grated (uncooked) potato<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 gr active sourdough starter 100% hydration <o:p></o:p></span></div>
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<b><span lang="NL"><span style="font-family: "trebuchet ms" , sans-serif;">This is what I did:<o:p></o:p></span></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I peeled and grated
the potato. The original recipe says to use unpeeled potato. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I added the sourdough
starter to the lukewarm water and saw it floated nicely. I dispersed the
sourdough in the water and added the honey, grated potato and all the flours. With
a spoon I mixed all ingredients until they are all incorporated. I covered it
with a towel and left it to autolyse for 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I sprinkled the salt
and mixed on low speed for 3 minutes. Then I continued mixing on medium speed
for 8 minutes until the dough cleaned the sides of the bowl. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I could almost pour
the dough into a slightly oiled bowl. I covered it with a plastic bag and left
to ferment for 1,5 – 2 hours. Every 50 minutes I stretched and folded the dough
to give it more strength. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pre shape the dough
into a ball and cover it to rest for 15 minutes. Shape the dough into batard or
boule as you like. Place it seam side up in a banneton or other proofing basket
and into a plastic bag. I wanted to use my ceramic pan to bake the loaf, so I
made a boule. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">The original recipe
says to retard it in the refrigerator overnight. Because we were going out the
next day, I wanted to bake this bread the same day. I proofed it for 2 hours
until it almost doubled in size. <br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pre heat the oven,
with baking stone and baking pan with hot stones. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Place the boule or
batard on parchment paper on a peel. Boil hot water<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I baked it at 230˚C
for 15 minutes with steam and after removing the baking pan with hot stones I
baked it another 35 minutes without steam. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Remove the loaf when
it is nicely brown. It’s difficult to over bake bread. Leave the loaf in the
oven with the door ajar for another 10 minutes before transferring it to a wire
rack to cool completely. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #323232; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">I send this to Susanne
of </span><a href="https://magentratzerl.net/2016/06/06/bread-baking-day-84-sandwichbrot/">Magentratzerl</a><span class="apple-style-span"><span style="color: #303030; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">. And to <a href="https://weloveyeast.kochtopf.me/">We
Love Yeast</a>, the new showcase of Zorra and Sandra. Go and have a look!<o:p></o:p></span></span></span></div>
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-221243058496051970.post-21644001268911817642016-05-27T04:27:00.002-07:002016-05-27T04:27:47.507-07:0036 hours sourdough Baguette with rice flour <div class="MsoNormal">
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<span style="font-family: "trebuchet ms" , sans-serif;">When we came home from our yearly trip to the
Netherlands I had a quick look at Zorra's page <a href="http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour">Kochtopf</a>
to see what type of bread we were asked to bake for <b>Bread Baking Day 83</b>.
Zorra came up with the idea of <b>baking with special flours</b>.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Since I don't have access to the special flours <span style="background: white; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt;">like emmer, buckwheat, kamut or einkorn</span> Zorra mentions in her post I was happy to see rice flour. We have
plenty of rice flour here in Thailand. But, what can I bake with rice flour? <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">After a good look in my long list of "breads I want to bake" I saw a recipe by
TXFarmer. She baked delicious looking baguettes and added some rice flour after
a trip to South East Asia.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Before we left for the Netherlands I dried my
starter and revived it in just a few days! I'm so happy with "my" Lievito
Madre. I'm using for this one a few years already. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Even though I'm baking bread for some years now,
I'm still not very good at shaping baguette. I let the bulk rise go too long
(because of the high temperature) it showed beautiful big bubbles, but this
makes it very hard to shape into a good looking baguette. There is only 50
grams of rice flour in the dough, but it still makes a difference in taste. I
was happy with the result and the baguette tasted delicious.<sub><o:p></o:p></sub></span></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;"><b>Specifics</b></span><span style="font-family: "trebuchet ms" , sans-serif;"><br /> Name <b> 36 hours sourdough Baguette with
rice flour <o:p></o:p></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">A</span><span style="font-family: "trebuchet ms" , sans-serif;">dapted from </span><a href="http://www.thefreshloaf.com/node/23875/36-hours-sourdough-baguette-rice-flour-b%C3%A1nh-m%C3%AC-inspired" style="font-family: 'Trebuchet MS', sans-serif;">TXFarmer</a><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Yields 2 baguettes </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">
Dough temp. 24°C</span><br />
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Autolyse 12 hours </span><br />
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Mixing by hand </span><br />
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Fermentation 24 hours </span><br />
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Shape baguette </span><br />
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Proof at roomtemp. 30 - 50 minutes </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">
Bake 230°C 32 minutes; 12 with steam and 20 without</span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>This is what I used:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></div>
<div style="background: rgb(254, 254, 253); line-height: 12.85pt; margin: 0cm 0cm 6pt; vertical-align: baseline;">
<span style="font-family: "trebuchet ms" , sans-serif;">375 gr AP Flour, unbleached 550, 50 gr </span><span style="background-color: transparent; font-family: "trebuchet ms" , sans-serif; line-height: 12.85pt;">rice flour, 315 gr ice water, 10 gr salt, 150 </span><span style="background-color: transparent; font-family: "trebuchet ms" , sans-serif;">white starter (100%) </span></div>
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<b style="background-color: #fefefd; font-family: 'Trebuchet MS', sans-serif; line-height: 17.1333px;">This is what I did:</b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">I <b>mixed </b>flour with ice water and placed in a
plastic container in the fridge for 12 hours for a long autolyse.</span><span style="font-family: "trebuchet ms" , sans-serif;"><b style="line-height: 12.85pt;">Bulk rise</b><span style="line-height: 12.85pt;"> at room temp 21 - 24C or 70 to 75F for 2-3 hours (30C
in our house for 2 hours) until it grows about 1/3 in volume. During this time
stretch and fold the dough every half hour until enough strength has been
developed. Then put in the fridge.</span></span><br />
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<span style="background-color: #fefefd; font-family: "trebuchet ms" , sans-serif; line-height: 12.85pt;">The next morning I <b>added </b>starter and salt to the dough. Using my hands
until roughly evenly distributed.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Note from TXFarmer: <i>the 100% starter here
has two purposes: it's levaining power to raise the bread, AND it's extra water
acts as the "2nd hydration" step in the original Anis formula. </i><i><span lang="NL">To
make it even better, the consistency of the starter is much closer to the dough
than pure water, so it's easier to mix</span></i><span lang="NL">.</span><o:p></o:p></span></div>
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<span style="font-family: 'trebuchet ms', sans-serif; line-height: 12.85pt;"><br />24 hours later, <b>take out</b> dough, if it has not doubled or nearly
doubled, give it more time to rise at room temp. </span><i style="font-family: 'trebuchet ms', sans-serif; line-height: 12.85pt;">TXFarmer usually has to
give it about 1 to 2 hours, depending on temperature, which means the dough,
can probably be stored in the fridge for even longer than 24 hours.</i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Tip by TXFarmer: <i>Do make sure it has a sufficient bulk rise, so
the dough is strong enough; but don't let it go too long, the dough will be so
bubbly that the shaping would be difficult - this is where you need to
experiment with timing a lot.</i><o:p></o:p></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY7yPkN4ozyXbsEQJS1obq2_EiuMCIvJf7TBiGGQWLxGC88VZQBen4nfmUbHv4EQKSny-9FktjH2_V5_TepW3ZF9WzOqdyUQMW9axCeOiBfFsEkLzneLhpEZ0R9yHKBcq_fPyQ4ANVeI/s1600/rice+flour+3+bbd+83.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAY7yPkN4ozyXbsEQJS1obq2_EiuMCIvJf7TBiGGQWLxGC88VZQBen4nfmUbHv4EQKSny-9FktjH2_V5_TepW3ZF9WzOqdyUQMW9axCeOiBfFsEkLzneLhpEZ0R9yHKBcq_fPyQ4ANVeI/s320/rice+flour+3+bbd+83.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and then it looks like this! hahaha</td></tr>
</tbody></table>
<b style="font-family: 'trebuchet ms', sans-serif; line-height: 12.85pt;">Divide
</b><span style="font-family: 'trebuchet ms', sans-serif; line-height: 12.85pt;">and rest for 40 min.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Shape
</b>and <b>proof </b>for 30 to 50 min, score, bake with steam at 237 C or 460 F for 25min.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">My note: I used steam for the first 12 minutes and 20 minutes without because
of my oven. <o:p></o:p></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I send this post to <a href="http://www.kochtopf.me/bbd-83-brot-spezialmehl-bread-special-flour">Zorra's Bread Baking Day</a> and to the new showcase: <b>We Love Yeast</b></span></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-221243058496051970.post-25311876311173393192016-03-25T23:51:00.000-07:002016-04-07T00:32:14.040-07:00Povitica<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxx4HYndp7LEkjN1ZaYPUSwlMMlGFYt8_CDQ5OOfsJFVF9zyCMLlDsK9aQXbyGGS-YQkiQyUQ-Nzdebupz53wJlUzpPWKBDmjtxCcOAVGUfDw8sBTRdyvjGl4yGXLjyu4bGEC_MQiOTY/s1600/Povitica+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxx4HYndp7LEkjN1ZaYPUSwlMMlGFYt8_CDQ5OOfsJFVF9zyCMLlDsK9aQXbyGGS-YQkiQyUQ-Nzdebupz53wJlUzpPWKBDmjtxCcOAVGUfDw8sBTRdyvjGl4yGXLjyu4bGEC_MQiOTY/s400/Povitica+8.jpg" width="300" /></a></div>
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<span style="line-height: 12pt;">5 years ago I baked my
first kind of Povitica. We visited Peter’s daughter, Nieke and her husband
Miron and our granddaughter Stella (now she has a sister Emma). There we met Visnja, Nieke’s Croatian mother
in law. We talked about baking bread and she told me about Povitica
(poh-vee-TEET-sah) Croatian walnut bread. She told me that her father loved this
bread, but her mother couldn't bake it. I told her I would (try to) bake it for
them. Because we can’t give them the real bread, since they are in Holland and
we are here in Thailand we will share it with friends. This way, more people
will enjoy this Croatian Povitica. Povitica means "to roll"
or "to wrap".</span></div>
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My first Povitica was NOT a success. 5 years ago I could find 1 recipe on Internet. The recipe was not clear and I had no idea how Povitica should look like. Today it's completely different. Internet is filled with recipes for Povitica. It was on tv too. The contestants of The British Bake Off baked it. I used Paul Hollywood's recipe and it worked good for me. </div>
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<o:p></o:p></div>
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Today I made it again. Next
month we are going to the Netherlands again to visit our family and friends.
Thinking of them helped me to choose bread to bake for Bread Baking Day #81 with
the theme: Breads from all over the world. Sandra of <a href="http://www.from-snuggs-kitchen.com/2016/03/bbd-81-einladung-invitation.html">Snuggs
Kitchen</a> is the lovely host for this month's BBD. <o:p></o:p></div>
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<o:p></o:p></div>
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Povitica, this sweet or
savory pastry is made with yeast-raised dough that is rolled or stretched out
thinly and then spread with a filling. It is then rolled up jellyroll-style and
baked variously as a log, in a crescent shape, in a loaf pan or in a Bundt
pan. <o:p></o:p></div>
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Finely ground walnuts
sweetened with honey or sugar is the traditional filling and that's why many
people refer to these pastries as nut rolls.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Eji2PD8e2vaKlEZLs7oyBRd6cs8tv4IebFKyJ62Imazhs3vqrVaBdfcvR4Tn7y8UrHKZekeuM2O1vjg1Kz_kyZjCbSKwaA0XAkc0qGtjQSuOwZIuYrCfyF9cqLDDkKbcMFP9zCuAiKQ/s1600/Povitica+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Eji2PD8e2vaKlEZLs7oyBRd6cs8tv4IebFKyJ62Imazhs3vqrVaBdfcvR4Tn7y8UrHKZekeuM2O1vjg1Kz_kyZjCbSKwaA0XAkc0qGtjQSuOwZIuYrCfyF9cqLDDkKbcMFP9zCuAiKQ/s400/Povitica+7.jpg" width="300" /></a></div>
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It's delicious, festive
looking, great smelling and ready to eat bread. And it's really fun to make. I
will make this again.</div>
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<span style="line-height: 12pt;">(*) I followed Paul's
recipe, except for the sugar. I try to avoid sugar. But baking sweet bread asks
for sugar or a sweet substitute. I grounded granulated organic sugar for the
dough, because the size of the granules has an effect on the dough and the
outcome of the bread. Since this doesn't apply for the filling I used natural
sugar. In Thailand we have a lot of coconut sugar and cane sugar. I'm not saying
this is better or healthy sugar. It's still sugar, but for me less bad then refined
sugar. </span><span style="line-height: 12pt;"> </span></div>
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<a name='more'></a>Paul Hollywood's <a href="http://www.bbc.co.uk/food/recipes/povitica_92623">recipe</a>:<o:p></o:p><br />
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Equipment and preparation:
for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf
tin.<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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For the dough</div>
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300g/10½oz plain flour,
plus extra for dusting<br />
40g/1½oz caster sugar<br />
7g salt<br />
10g/<span style="font-family: "arial" , sans-serif;">⅓</span>oz fast-action yeast<br />
30g/1oz unsalted butter, melted<br />
1 large free-range egg, beaten<br />
½ vanilla pod, split and seeds scraped out<br />
150ml/5½fl oz whole milk, warmed<o:p></o:p></div>
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For the filling</div>
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60g/2¼oz unsalted butter<br />
4 tbsp whole milk<br />
280g/10oz walnut pieces<br />
½ vanilla pod, split and seeds scraped out<br />
100g/3½oz natural cane sugar *<br />
2 tbsp cocoa powder<br />
1 free-range egg yolk, beaten (use the egg-white to brush the roll)<o:p></o:p></div>
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To assemble</div>
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15g/½oz butter, melted<br />
1 free-range egg white, beaten<br />
100g/3½oz icing sugar (I omitted this)<o:p></o:p></div>
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Preparation method</div>
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For the dough, tip the
flour and sugar into the bowl of a freestanding mixer fitted with a dough hook.
Add the salt into one side of the bowl and the yeast to the other. Add the
melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow
speed. When the dough starts to come together, mix for a further 5-8 minutes on
a medium speed until the dough is soft, smooth and stretchy.<o:p></o:p></div>
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Tip the dough into a
lightly oiled mixing bowl, cover with cling film and leave to rise until at
least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.<o:p></o:p></div>
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For the filling, place the
butter and milk in a small pan and heat gently until the butter has melted.
Remove from the heat.<o:p></o:p></div>
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Place the walnuts, vanilla
seeds, sugar and cocoa powder into the bowl of a food processor and blend to a
sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine.
Set aside.<o:p></o:p></div>
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To assemble, spread a clean
bed sheet over a kitchen table and dust with flour. Turn the risen dough out
onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle.
Brush the surface with 15g/½oz melted butter.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi6pRbiZ1GmSu9hM0A_8VD_HQXGAEVMAnZTdW46BwoIsv3sCUbSUNGbtVt3uCfUOrgnA2muBtlKwjQEag4IpgOfEYqQdVLZcbxcbbVhJ9Io4j9MCD2z58EeZdY60LycvmWaX1jCjqNwA/s1600/Povitica+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi6pRbiZ1GmSu9hM0A_8VD_HQXGAEVMAnZTdW46BwoIsv3sCUbSUNGbtVt3uCfUOrgnA2muBtlKwjQEag4IpgOfEYqQdVLZcbxcbbVhJ9Io4j9MCD2z58EeZdY60LycvmWaX1jCjqNwA/s320/Povitica+1.jpg" width="320" /></a></div>
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<span style="line-height: 12pt;">Dust your hands with flour
and ease them underneath the dough. Using the backs of your hands, stretch the
dough out from the centre until very thin and translucent (you should be able
to see the sheet through the dough). The rectangle should measure approximately
1metrex60cm/40x24in.</span></div>
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<o:p></o:p></div>
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Taking care not to tear the
dough, spread the filling over the dough until evenly covered. If the filling
has been standing for a long time and is too thick, add a little warm milk to
loosen it.<o:p></o:p></div>
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Starting at the long edge
of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss
roll.<o:p></o:p></div>
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Carefully lift the dough
and place one end in the bottom corner of the greased loaf tin. Ease the roll
into the base of the tin to form a long ‘U’ shape, then double back laying the
roll over the first ‘U’ shape to form a second ‘U’ shape on top.<o:p></o:p></div>
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Place the loaf tin inside a
clean plastic bag and leave to rise for one hour.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfdmiCeRGqH085uPWMM88dSqS-TDjbqvoztzNBgaM6M8H1eB0Ld-ERg4WY7RNsYbRPBXS-L9hRmJGW5M-6XJPTnewgbxRfM6oliMn_nLQsILuxOfVEma5VAjdNeqx5YMsdnU7icV-R5k/s1600/Povitica+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfdmiCeRGqH085uPWMM88dSqS-TDjbqvoztzNBgaM6M8H1eB0Ld-ERg4WY7RNsYbRPBXS-L9hRmJGW5M-6XJPTnewgbxRfM6oliMn_nLQsILuxOfVEma5VAjdNeqx5YMsdnU7icV-R5k/s320/Povitica+6.jpg" width="320" /></a></div>
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Preheat the oven to
180C/160C(fan)/ 350F/Gas 4.<o:p></o:p></div>
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Brush the dough with beaten
egg white and bake for 15 minutes. Reduce the oven temperature to
150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until
golden-brown. Cover with foil if the top begins to darken too much.<o:p></o:p></div>
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Remove from the oven and
leave to cool in the tin for 30 minutes before turning out onto a wire rack to
cool completely.<o:p></o:p></div>
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Mix the icing sugar with a
few drops of cold water to make a runny icing and drizzle it over the povitica.
Slice and enjoy.<o:p></o:p></div>
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I send this Povitica to Zorra's
and Sandra's <a href="https://weloveyeast.kochtopf.me/">We Love Yeast</a><o:p></o:p></div>
</div>
<script type="text/javascript">stenium_url = location.href;stenium_title = document.title;stenium_style = 'classic';stenium_widgets = 'print,email,bookmark,share';stenium_layout = '0';</script><script src="http://www.stenium.com/js/widget_loader.js" type="text/javascript"></script>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-221243058496051970.post-49090261935981254472016-03-12T18:38:00.003-08:002016-03-12T18:38:45.645-08:00Norwich Sourdough with Breadcrumb<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_CNfJERt5lV08L1KNkCi19H__3aTyBCMPDtp9PbmigjW5epgrfG3QERA1HQR2to6LAPqtoryOq7q_abeICdnbECHXAQyEO-3l1l7a8DfZGktTngB6CMG9WL3bGGB_YnVps13-7vRwNg/s1600/20160312_144227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_CNfJERt5lV08L1KNkCi19H__3aTyBCMPDtp9PbmigjW5epgrfG3QERA1HQR2to6LAPqtoryOq7q_abeICdnbECHXAQyEO-3l1l7a8DfZGktTngB6CMG9WL3bGGB_YnVps13-7vRwNg/s400/20160312_144227.jpg" width="300" /></a></div>
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I have a big bowl with homemade breadcrumb. It
all started with delicious smelling and good looking baguettes from Chad
Roberts Tartine, book no. 3.</div>
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I dried the bread in the sun and ground it in the food processor. </div>
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Everything went as I hoped it would. But then I noticed no oven-spring. Were
they over-proofed? It's hot, 34 degrees, in our house at the moment. At that time there was nothing I could do. At least they had
a nice color ;-) After they cooled enough I cut one open and the dough was still raw!! Then it finally struck me, we were out of gas! <o:p></o:p></div>
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Luckily I knew I could re-use the old bread as bread crumb. One day I will bake Chad's
baguettes, because they smelled great.
But today I use the bread crumbs in a no fail Norwich Sourdough by Susan's <a href="http://www.wildyeastblog.com/">WildYeast</a><o:p></o:p></div>
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<a name='more'></a><strong style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Ingredients</strong><span style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">:</span><br />
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<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">410 g white flour </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">100g bread crumbs </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">300 g water at about 25 C</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">180 g ripe 100% hydration sourdough starter</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">10 g salt (a little less than normal, there is already salt in the bread crumbs)</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;"><strong><br /></strong></span></div>
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<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;"><strong>Method</strong></span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">:</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute. </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Let the dough rest (autolyse) for 30 minutes.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Add the salt and continue mixing on low or medium speed for 3 or 4 minutes. This depends on your machine.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Transfer the dough to an lightly oiled container. Ferment at room temperature </span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">(22-25 C) for 2.5 hours, with stretch and folds at 50 and 100 minutes.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Turn the dough out onto a lightly floured counter. Divide it into two 400g pieces. Pre-shape the dough into light balls. </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes. </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Shape into batards and place seam-side-up in a floored banneton.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Slip the banneton into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2,5 hours. I proofed them for 1.5 hours at room temperature, then refrigerated for 2 – 16 hours. The next day I baked them directly out of the refrigerator.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5O8lIRcPLZfa32N1G3mWlQ_IeKZd24NpkBZKNXQ3hMrXzDSc_JBLZU_3ezLJavFY2eqDiD1mZXJ_jdM22tHTVG73L_yf2G16OKws_XmWQ4xMgNwZyb-IJyKH2iAn6YjQQaHqZ_MwHt8/s1600/20160312_140622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5O8lIRcPLZfa32N1G3mWlQ_IeKZd24NpkBZKNXQ3hMrXzDSc_JBLZU_3ezLJavFY2eqDiD1mZXJ_jdM22tHTVG73L_yf2G16OKws_XmWQ4xMgNwZyb-IJyKH2iAn6YjQQaHqZ_MwHt8/s400/20160312_140622.jpg" width="300" /></a></div>
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<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Preheat the oven, with baking stone and steam apparatus, to 250C.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Turn the proofed loaves onto parchment. Slash each one with two overlapping cuts that are almost parallel to the long axis of the batard.</span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Once the loaves are in the oven, turn the heat down to 230 C. Bake for 12 minutes with steam, and another 15 – 18 minutes without steam.</span></div>
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<span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Leave the oven door cracked open a bit for the last 5 minutes of this time. The crust should be a deep brown. </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Then turn off the oven and leave the loaves in for 5 minutes longer, with the door ajar, to help them dry. Larger loaves will need to be baked longer. </span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">Cool on a wire rack. </span><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span class="Apple-style-span" style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13.2px; line-height: 18.48px;">I found this on <a href="http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/" style="color: #888888; text-decoration: none;">Wild Yeast </a>and send it to <a href="https://weloveyeast.kochtopf.me/en/?doing_wp_cron=1457836649.2445940971374511718750">We love Yeast</a></span></div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-221243058496051970.post-32113212857502636882016-03-12T02:04:00.000-08:002016-03-12T18:09:08.802-08:00Julia Child's French Bread<div class="separator" style="clear: both; text-align: left;">
Always delicious and easy: <a href="http://mydiscoveryofbread.blogspot.com/2012/08/french-bread-for-julia-childs-100th.html">Julia Child's french bread</a>. Today with the best soup ever: Roasted Garlic Soup, what a combination</div>
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I send this bread to <a href="https://weloveyeast.kochtopf.me/en/?doing_wp_cron=1457776959.5792560577392578125000">We Love Yeast</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsnne2y6B8RXS-I-8DswtRbQB2-m-vySnPaRsusKoAohDY-Ahz61I1lnvD0IaEsssk45CxvaGgOnRQrsKZT5q80SjnlO3b8xsFcFCsX76Gn5Yfca3b5jUGDd9D2BJ4Umt4iaRNDuRtQU/s1600/20160307_175155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsnne2y6B8RXS-I-8DswtRbQB2-m-vySnPaRsusKoAohDY-Ahz61I1lnvD0IaEsssk45CxvaGgOnRQrsKZT5q80SjnlO3b8xsFcFCsX76Gn5Yfca3b5jUGDd9D2BJ4Umt4iaRNDuRtQU/s400/20160307_175155.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-221243058496051970.post-32397536081997680892016-02-24T00:28:00.001-08:002016-02-24T00:30:48.476-08:00Bread with sourdough and oat porridge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb53eybF7Ktf3CT0H-y7N8Bw-RfBy_VSLdTMCzIBaUVFWT4R42amBVzaKyLGge7_Q_cRX3tniZpuQ44LXuCye1AT0AFoNvhW-JChCw4vWkAzSNd7-NG8ZaauQ66CNJ8jtqiSPzKe2aZtc/s1600/sourdough+oat+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb53eybF7Ktf3CT0H-y7N8Bw-RfBy_VSLdTMCzIBaUVFWT4R42amBVzaKyLGge7_Q_cRX3tniZpuQ44LXuCye1AT0AFoNvhW-JChCw4vWkAzSNd7-NG8ZaauQ66CNJ8jtqiSPzKe2aZtc/s400/sourdough+oat+1.jpg" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">Zorra of <a href="http://www.kochtopf.me/bbd-79-bread-with-biga-brot-mit-biga">Kochtopf</a>, the lovely host for BBD 80 and initiator of the <a href="http://www.kochtopf.me/bbd-breadbakingday">Bread Baking Day</a> and <a href="http://www.kochtopf.me/world-bread-day-2006-2012">World Bread Day</a> asked us to bake Bread with Sourdough. I have sourdough in my fridge and it's ready! </span><br />
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<span style="font-family: 'trebuchet ms', sans-serif;"> Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with Oat Porridge. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I use Lievito Madre, a Italian sourdough. I love it because it stays in the fridge until I need it and it doesn't tastes and smells too sour. This is how I make it</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b style="color: #222222; line-height: 18.48px;">Lievito Madre, </b></span><b style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 18.48px;">start mixture:</b><span style="background-color: white; color: #222222; font-family: "trebuchet ms" , sans-serif; line-height: 18.48px;"> </span><span style="background-color: white; color: #222222; font-family: "trebuchet ms" , sans-serif; line-height: 18.48px;">(ferment 2 days at roomtemperature)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">200 gr Unbleached AP 550, 100 gr </span></span><span style="font-family: "trebuchet ms" , sans-serif;">Water, 25 gr </span><span style="font-family: "trebuchet ms" , sans-serif;">Honey, 15 gr </span><span style="font-family: "trebuchet ms" , sans-serif;">Oil </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Firsth feeding: </b>(ferment 1 - 2 days at roomtemperature)</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">100 gr from start mixture, 100 gr </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">Unbleached AP 550, 50 Water, 5 Honey</span></span></div>
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<span style="color: #222222; font-family: "trebuchet ms" , sans-serif;"><b><span style="color: black;">2<sup>nd</sup> (and continue) feeding: </span></b>(ripen 2 - 5 days in refrigerator)</span><span style="color: #222222; font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">100 gr from 1th feeding, 100 gr </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">Unbleached AP 550, 50 gr </span><span style="color: #222222;">Water</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyBAYwY0L9-aouuphMddzVfZ73OKr9agTmYHMFmiPVt1ccPh17-8_K3OEtM7HEZm3htmeWYdqZ27j3RjIISybSvj1t0jdFqhbJWxWDnoANE-QB4__YWc-V8wf_O5IffiJ6IpdqIZnqFI/s1600/sourdough+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyyBAYwY0L9-aouuphMddzVfZ73OKr9agTmYHMFmiPVt1ccPh17-8_K3OEtM7HEZm3htmeWYdqZ27j3RjIISybSvj1t0jdFqhbJWxWDnoANE-QB4__YWc-V8wf_O5IffiJ6IpdqIZnqFI/s400/sourdough+1.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Chad really knows what he and his team are doing. His loaves taste good! I will definitely bake this again!</span></div>
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<a name='more'></a><span style="font-family: "trebuchet ms" , sans-serif;">Makes: 1 big loaf</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adapted from: Tartine No 3 by Chad Robertson<o:p></o:p></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I baked the loaf in a Dutch oven (cast iron pan) in the oven<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Lievito Madre, direct from the fridge </b>113 gram<b> </b><o:p></o:p></span></div>
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<b style="background-color: white; color: #222222; font-family: 'Trebuchet MS', sans-serif; line-height: 18.48px;">Oat porridge 375 </b><span style="background-color: white; color: #222222; font-family: "trebuchet ms" , sans-serif; line-height: 18.48px;">grams water and 190 grams Oat, cook, spread on parchment paper and let it cool</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vx-AL74lLBzHDykhiFa1bSOqtCE70lDlHbLbeiPYfzxzxwFb9r0RP8r3Q2prV-eEc8O4ltbctGMVuwNmba-u-DnbdKpayWLWRJlhvmIp37mSMosl5GKY9RHqNWVHzrXVNoY4W-3bQts/s1600/oat+porridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vx-AL74lLBzHDykhiFa1bSOqtCE70lDlHbLbeiPYfzxzxwFb9r0RP8r3Q2prV-eEc8O4ltbctGMVuwNmba-u-DnbdKpayWLWRJlhvmIp37mSMosl5GKY9RHqNWVHzrXVNoY4W-3bQts/s400/oat+porridge.jpg" width="300" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Dough</b>:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">113 grams sourdough, 563 grams water, 375 grams unbleached flour (550), 53 grams wheat germ, 19 grams salt</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pour water into a large bowl. Add the sourdough and the flours. Use your hands to mix the dough until all of the dry bits of flour have been incorporated. So I wet my hand and worked the dough until no dry bits of flour remained. Let the dough rest for 25 to 40 minutes. Then add the salt and knead until fully incorporated. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Transfer the dough to a plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until it doubled. Every 40 minutes stretch and fold the dough (stretches a corner of the dough onto the main dough, fold it like an envelope). After 2 stretch and folds gently fold in the cooled oat porridge.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv25Efn6U-hgh_pG1rPnTQ4QFOR3PdJFoYwMnR-hFgeZJL3pKbOfjPvyj3IZVl0wkMi5yb9Bifktb_p97vrjxmwurlSXbuTcfUQcdiOmfha_e3T1ZbC8LiIR9WIdkmztFv5mwur9D-AI/s1600/proofing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvv25Efn6U-hgh_pG1rPnTQ4QFOR3PdJFoYwMnR-hFgeZJL3pKbOfjPvyj3IZVl0wkMi5yb9Bifktb_p97vrjxmwurlSXbuTcfUQcdiOmfha_e3T1ZbC8LiIR9WIdkmztFv5mwur9D-AI/s400/proofing.jpg" width="300" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I<span style="line-height: 13.5pt;"> dusted a tea towl with semolina and gently placed the dough on the tea towl and closed it with rubber bands. I placed it in a bowl for support. I left it to proof for 2 hours. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I <span style="line-height: 13.5pt;">placed the Dutch oven in the oven and </span><span style="line-height: 13.5pt;">pre-heated the oven to 250°C.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">After about 1 hour the Dutch oven is sizzling hot, be careful and work quickly to keep the heat in the oven.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I took the lid of the Dutch oven and quickly placed the loaf in. It kind of fell in the Dutch oven which gave it a funny shape. Quickly put the lid back on the pan and place it in the hot oven. Bake with lid on for 25 minutes. Then take the lid off and bake another 20-30 minutes until the loaf is nicely brown colored.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Transfer to a wire rack to cool. This loaf smelled so good. Enjoy it</span>!</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-221243058496051970.post-36434406590121275572016-01-29T20:07:00.001-08:002016-01-29T20:07:10.972-08:00Sourdough sprouted wheat loaf with a biga<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XWOE_HNR9IR53tyEkfGrTGuYOqzlauBXPjcirKhPKEBDic0hhYBHJmLhqbhyU-BJUs8dwBekXXXR7_SSn_KXT6MAI5oXzfk2r5v-FWHp3hDLM2VRlKLaaBW9Vp6nXBc0mCx4pGwpw3w/s1600/Biga+sprouted+wheat+bbd+78.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2XWOE_HNR9IR53tyEkfGrTGuYOqzlauBXPjcirKhPKEBDic0hhYBHJmLhqbhyU-BJUs8dwBekXXXR7_SSn_KXT6MAI5oXzfk2r5v-FWHp3hDLM2VRlKLaaBW9Vp6nXBc0mCx4pGwpw3w/s400/Biga+sprouted+wheat+bbd+78.jpg" width="400" /></a></div>
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This time Zorra of <a href="http://www.kochtopf.me/bbd-79-bread-with-biga-brot-mit-biga">Kochtopf</a>
and the host for BBD 79 and initiator of the <a href="http://www.kochtopf.me/bbd-breadbakingday">Bread
Baking Day</a> and <a href="http://www.kochtopf.me/world-bread-day-2006-2012">World
Bread Day</a> asked us to bake with a Biga (<i><span style="background: white; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica; mso-bidi-font-size: 11.0pt;">a
firm preferment, which is used mainly in Italian breads</span></i>). Zorra also asked us to experiment. I think I did. <o:p></o:p></div>
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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. <o:p></o:p></div>
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We found organic wheat berry
and they sprouted beautifully. It took me 4 days to get this freshly sprouted
wheat </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eRJ0jSJY0djl8rkK8N6ioJ1rFD0erirq5YzwBHCr6_VhmOUCNZD-frO9LXvMlKIkDew6dbtMhndvnZYkqFLtDWqo_aCA2MnamIudOAVav2r9wFL9mpHwW30tfqizBVLETrIyi4Uy-z8/s1600/Biga+sprouted+wheat+bbd+78+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eRJ0jSJY0djl8rkK8N6ioJ1rFD0erirq5YzwBHCr6_VhmOUCNZD-frO9LXvMlKIkDew6dbtMhndvnZYkqFLtDWqo_aCA2MnamIudOAVav2r9wFL9mpHwW30tfqizBVLETrIyi4Uy-z8/s400/Biga+sprouted+wheat+bbd+78+3.jpg" width="400" /></a></div>
<o:p></o:p><br />
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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. </div>
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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. </div>
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The result is good smelling, very good tasting and
healthy bread. I will definitely bake this again!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s35w_InHXvhIT9ANi06PS2CLzEd2p5e9R5WZznFxOWH4tFVEARKui6LASMUlOs4Yf5goakbeSJYU_eGBNVbOVH4-rbRNq-UHQZ9leSC8WY0tWQinZuDEzKWswZp5O1K2JyHgTDWolj0/s1600/Biga+sprouted+wheat+bbd+78+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7s35w_InHXvhIT9ANi06PS2CLzEd2p5e9R5WZznFxOWH4tFVEARKui6LASMUlOs4Yf5goakbeSJYU_eGBNVbOVH4-rbRNq-UHQZ9leSC8WY0tWQinZuDEzKWswZp5O1K2JyHgTDWolj0/s400/Biga+sprouted+wheat+bbd+78+2.jpg" width="400" /></a></div>
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<a name='more'></a>Makes: 1 big loaf <br />
Adapted from: Tartine No 3 by Chad Robertson<o:p></o:p><br />
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I baked the loaf in a Dutch oven (cast
iron pan) in the oven<o:p></o:p></div>
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<b>Biga <br />
</b>0.5 grams yeast, 81 grams unbleached flour
(550), 44 grams water<o:p></o:p></div>
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Place the ingredients in a bowl, stir and
cover the bowl with a lid and let the biga rise overnight in the refrigerator for approx. 16 hours.<o:p></o:p></div>
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<b>Sprouted wheat<br />
</b>125 grams sprouted wheat <o:p></o:p></div>
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Place the wheat berry in a glass jar,
cover with water and leave for 6 hours. Discard the water and rinse the
kernels, cover with linen cloth and leave it. Minimal 2 times a day rinse the
kernels making sure you move them around so they get a lot of oxygen. Drain the
water and cover the jar with the cloth. Depending on the weather you might see tiny
sprouts after 2 days. For me the sprouts were long enough after 5 days (average
day temp. of 15°C, very cold for us). <o:p></o:p></div>
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<b>Dough</b>:<br />
125 grams leaven, 425 grams water, 100 grams rye flour, 250 grams unbleached flour
(550), 35 grams wheat germ, 12.5 grams salt<br />
<br />
Pour water into a large bowl. Add the biga and the flours. Use your hands
to mix the dough until all of the dry bits of flour have been
incorporated. So I wet my hand and worked the dough until no dry bits of
flour remained. Let the dough rest for 25 to 40 minutes. Then add the salt and knead
until fully incorporated. <o:p></o:p></div>
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Transfer the dough to a
plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until
it doubled. Every 40 minutes stretch and fold the dough (stretches a
corner of the dough onto the main dough, fold it like an envelope). After 2 stretch and folds gently fold in the
sprouted wheat.<o:p></o:p></div>
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I left it in the plastic
container to proof in the refrigerator overnight. <o:p></o:p></div>
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The next morning I pre
heated the oven to 250°C and placed the Dutch oven in the oven. <o:p></o:p></div>
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After about 1 hour the
Dutch oven is sizzling hot, be careful and work quickly to keep the heat in the
oven. <o:p></o:p></div>
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I took the lid of the
Dutch oven and quickly placed the loaf in. Quickly put the lid back on the pan
and place it in the hot oven. Bake with lid on for 30 minutes. Then take the
lid off and bake another 20-30 minutes until the loaf is nicely brown colored. <o:p></o:p></div>
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Transfer to a wire rack
to cool. This loaf smelled so good. Enjoy it!<o:p></o:p></div>
<script type="text/javascript">stenium_url = location.href;stenium_title = document.title;stenium_style = 'classic';stenium_widgets = 'print,email,bookmark,share';stenium_layout = '0';</script><script src="http://www.stenium.com/js/widget_loader.js" type="text/javascript"></script>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-221243058496051970.post-62596933882723925382015-10-16T21:13:00.000-07:002015-10-09T21:14:43.131-07:00French countryside with poolish<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHTjOlZtTmgZ5brrd_lrtSSw28vYADbr3smZ-lBlmRVt2JRjy4l1fw85pkidVHgLmc4SVGu4_8TnmuXY72PvhQWICUiefILbY3Axpvz9KxucMFrXmyyNGHWutNtdH1VcE6nJzAnJhv962/s1600/country+poolish+broccoli+soup+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHTjOlZtTmgZ5brrd_lrtSSw28vYADbr3smZ-lBlmRVt2JRjy4l1fw85pkidVHgLmc4SVGu4_8TnmuXY72PvhQWICUiefILbY3Axpvz9KxucMFrXmyyNGHWutNtdH1VcE6nJzAnJhv962/s400/country+poolish+broccoli+soup+1.jpg" width="300" /></a></div>
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<a href="http://www.kochtopf.me/wp-content/uploads/2015/09/World-Bread-Day-2015.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="World Bread Day 2015" border="0" src="http://www.kochtopf.me/wp-content/uploads/2015/09/World-Bread-Day-2015.png" style="background-color: transparent;" /></a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Every year on 16</span><sup style="font-family: 'Trebuchet MS', sans-serif;">th</sup><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;"> of October it's
time for Zorra's </span><a href="http://www.kochtopf.me/world-bread-day-2015-invitation-einladung" style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;"><b>World
Bread Day</b></a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">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 </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">and it was!
Especially when you know the bowl is delicious bread.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">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. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 14.6667px;">Enjoy your meal like we did! </span></div>
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<a name='more'></a>This is what I used and did:<br />
<b>Poolish:<br />
</b>240 gr lukewarm water <br />
2gr dry yeast <br />
200 gr flour <o:p></o:p><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">20 gr wheatbran<br />
20 gr ryeflour <o:p></o:p></span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Dough: <br />
</span></b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">the
poolish <br />
200 gr lukewarm water</span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US;"> <br />
2</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;"> gr
dry yeast <br />
500 gram flour <br />
14 gr salt <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Poolish:<br />
The evening before you make the poolish. Mix flour, yeast and water. Cover up
and leave on room temperature for 8 – 16 hours. <br />
<br />
Dough:<br />
Mix the flour, yeast, poolish and water in the bowl of the mixer. Use the dough
hook and knead for 5 minutes. </span><span lang="NL" style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Add the salt and mix another 5 minutes. The dough is smooth and
comes off the bowl.<o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Transfer the dough to a lightly oiled
container. Cover and ferment at room temperature for 1 hour. Fold after 30
minutes and leave the dough to rise for another 30 minutes. <o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">Turn the dough into a well-floured
counter. Form the dough into 2 loose balls and leave for 10 minutes to rest. Form
into firmer balls and proof for 45 minutes or until the size increased 50%. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";">In the meantime pre-head the oven at
230º C. You need to steam, prepare for this. I use an
old cake form with stones. <o:p></o:p></span></div>
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<span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman";"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Transfer the loaves to
the parchment. Score them with a circle for the lid of the bowl. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Place the loaves into
the oven and pour hot boiling water on the stones. Close the oven door quickly.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Bake with steam for 13
minutes and 22 without steam until they are nicely brown colored. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Cool completely on a
wire rack. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">Open the lid of the bowl of bread and fill it with the warm/hot soup just
before you serve it. </span></div>
<br />
<script type="text/javascript">stenium_url = location.href;stenium_title = document.title;stenium_style = 'classic';stenium_widgets = 'print,email,bookmark,share';stenium_layout = '0';</script><script src="http://www.stenium.com/js/widget_loader.js" type="text/javascript"></script>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-221243058496051970.post-63572206105419138172015-08-16T01:57:00.003-07:002015-08-16T01:57:29.209-07:00Potato rolls with Lievito Madre <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtcCji2U79ddck3OhYQmn8G8Yi8BF8AG77-hjx8ix9b5qxqOLDARVD-_dEsA0430FQrtUFYvfg-YoUJxeCBT223QsFoOm0zEnUq1KbZkCWr0vbcTEwbI06KtvYci55K4pXhaaJ1ztkdA/s1600/potato+livito+madre+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVtcCji2U79ddck3OhYQmn8G8Yi8BF8AG77-hjx8ix9b5qxqOLDARVD-_dEsA0430FQrtUFYvfg-YoUJxeCBT223QsFoOm0zEnUq1KbZkCWr0vbcTEwbI06KtvYci55K4pXhaaJ1ztkdA/s400/potato+livito+madre+2.jpg" width="300" /></a></div>
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</span></div>
<span style="font-family: Trebuchet MS, sans-serif; line-height: 16.5pt;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; line-height: 16.5pt;">
This month Sandra of <a href="http://www.from-snuggs-kitchen.com/2015/08/bbd-77-einladung-invitation.html">Snuggs
Kitchen</a> is the lovely host for <b>Bread Baking Day 77</b>, the great
invention of Zorra of <a href="http://www.kochtopf.me/tag/bbd">Kochtopf</a>. Sandra
came up with the theme: Summer <b>buns and rolls</b>. These go well with hot
weather. </span><br /><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 16.5pt;">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 </span><span style="line-height: 22px;">flavour</span><span style="line-height: 16.5pt;"> is slightly sweet. </span></span><br />
<div style="line-height: 16.5pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">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.<o:p></o:p></span></div>
<br />
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<span style="font-family: Trebuchet MS, sans-serif;">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.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zYMZiYI_ofPLtET2RJhkqDDL1nqltr4KQVaEkkBCBMGCGLj9ulmw3qZRzjMFYksqsScac-WLdF_HWO0TzxsBCgH7Zfs6uUGl6THrd9ECLBPQhbIDhx14oBNC2idoPwzY4Rgigq_hGRk/s1600/potato+livito+madre+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zYMZiYI_ofPLtET2RJhkqDDL1nqltr4KQVaEkkBCBMGCGLj9ulmw3qZRzjMFYksqsScac-WLdF_HWO0TzxsBCgH7Zfs6uUGl6THrd9ECLBPQhbIDhx14oBNC2idoPwzY4Rgigq_hGRk/s400/potato+livito+madre+1.jpg" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b></b></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Specifics</b></span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Name <b> Potato rolls with Lievito Madre </b></span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Adapted from Stefanie of
<span lang="NL"><a href="http://www.hefe-und-mehr.de/en/2012/08/kartoffelbrtchen-mit-lievito-madre/"><span lang="EN-US">Hefe und Mehr</span></a></span><span lang="NL"> </span></span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Yields 14 rolls</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Dough temp. 24°C</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Mixing 3 + 6 minutes</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Autolyse 30
minutes</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Fermentation 8 - 10 hours</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Stretch/Fold 3 times 4 folds </span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Shape 10 minutes</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Proof at roomtemp. 40 minutes </span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Prepare steam/bake hour</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Bake 250°C 25 minutes</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><b style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"><br /></b><br />
<div style="line-height: 16.5pt;">
<b style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">This is what I used:</b></div>
<div style="line-height: 16.5pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b></span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Lievito Madre 100 (use directly from refrigerator)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Crème Fraiche 120 (I used homemade yoghurt)</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Unbleached AP flour 700</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Water 300</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Salt 20</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Yeast, dried 1.2</span><br /><span style="font-family: Trebuchet MS, sans-serif;">
Mashed potatoes 300</span><br /><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="line-height: 16.5pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I did:</b></span><br /><span style="font-family: Trebuchet MS, sans-serif;"><b>Lievito Madre:</b> </span><br /><span style="font-family: Trebuchet MS, sans-serif;">Mix and feed as needed to get a mature Lievito Madre. </span><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="line-height: 16.5pt;">The dough</b><span style="line-height: 16.5pt;">: I added all of the ingredients in the mixing bowl of a spiral
mixer and mixed until all was well combined. I left the dough rest for 30
minutes. Then I mixed it a medium speed for 6 minutes. (</span><i style="line-height: 16.5pt;">Stefanie folds it 4
times from the outside of the bowl to the middle. Repeats this (rest and
folding) another 2 times</i><span style="line-height: 16.5pt;">). Cover the dough and let it ferment for 8 – 10
hours (overnight) at room temperature. </span></span><span style="font-family: 'Trebuchet MS', sans-serif;"><b style="line-height: normal;"><br />Baking day</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">: </span><br />
<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>The next morning: </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Shaping</b>: I divided the dough into 12 pieces of 95 gram each. Shape into rolls. Place them on parchment paper on a peel. They proofed for 40 minutes. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;"><b>Pre heating</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">: Pre heat the oven, with baking stone and cake
pan with stones, to 250°C. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;"><br /><b>Proofing</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">: Cover with a towel and proof for 40 minutes. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;"><br /><b>Score</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">: lengthwise. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;"><br /><b>Preparing and Baking</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">: When the oven is hot enough I boil water and pour
it in a glass bottle with a long neck. I pour some boiling water on the hot
stones and quickly close the oven door to keep the steam in the oven. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">I baked the rolls 20 minutes with steam and opened the oven door to release steam and baked them another 5 minutes until they were nicely brown.</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;"><br /><b>Cooling</b></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">: Let the rolls cool on a wire rack. Or eat them with some cheese
that melts from the warm crumb.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">I send this to </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 16.5pt;">Sandra of Snuggs Kitchen for Bread Baking Day
77</span></div>
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<o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-15661502338106690112015-06-18T02:59:00.000-07:002015-06-18T03:00:32.362-07:00Sourdough English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4xReokByMqQi7X_MKL8M8fGjlnVTfiHU_ox9aav3l0eydKIuk9sPgnutDxztFoY_X7gKOXyhBHvLdzqylNOHe10McCHOji1N32lab66oG-zFg6BR6EgMevJ370MWe3hX5ikMYtRNL10/s1600/EM+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4xReokByMqQi7X_MKL8M8fGjlnVTfiHU_ox9aav3l0eydKIuk9sPgnutDxztFoY_X7gKOXyhBHvLdzqylNOHe10McCHOji1N32lab66oG-zFg6BR6EgMevJ370MWe3hX5ikMYtRNL10/s400/EM+2.jpg" width="300" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin-top: 9.0pt; mso-outline-level: 3;">
<span lang="NL" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://immer-wieder-sonntag.blogspot.com/2015/06/BBD75.html"><span lang="EN-US">Immer wieder Sonntag</span></a></span><span style="font-family: 'Trebuchet MS', sans-serif;"> is the host for </span><span lang="NL" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.kochtopf.me/stories/bbd-breadbakingday/"><span lang="EN-US">Zorra's Bread Baking Day</span></a></span><span style="font-family: Trebuchet MS, sans-serif;"> 75. She
likes us to bake our favourite weekend bread for the 75</span><sup style="font-family: 'Trebuchet MS', sans-serif;">th</sup><span style="font-family: 'Trebuchet MS', sans-serif;"> Bread
Baking Day.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">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. </span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">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 <a href="http://www.wildyeastblog.com/sourdough-english-muffins/">Wild Yeast</a> a
long time ago and this was the perfect moment to make them. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">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. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Our friend had made a delicious jam with mango, apples, banana and wild honey. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vNeFnslOVwy4I6CHsGetMByhMXzL83HFPmKRvzYzhwajN9ivT5s8RU7vuH9TQ-O19-ZeDjwAYJeImR_M7hvqRx8fil7o2hPCw9U0N3o5b7oItp2PikT6v9bRnr41cro-yHOpgsHxnpE/s1600/EM+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vNeFnslOVwy4I6CHsGetMByhMXzL83HFPmKRvzYzhwajN9ivT5s8RU7vuH9TQ-O19-ZeDjwAYJeImR_M7hvqRx8fil7o2hPCw9U0N3o5b7oItp2PikT6v9bRnr41cro-yHOpgsHxnpE/s400/EM+1.jpg" width="343" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">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!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"></span></b></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Yield</b><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">: 8 –
10 muffins<o:p></o:p></span></span><br />
<div class="MsoNormal" style="background: white; line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br /></span></span></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">This is
what I used:</span></b></div>
<div class="MsoNormal" style="background: white; line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br /></span></b></span><span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">
Sponge Ingredients:</span></b></span><br />
<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">
160 g flour</span></span><br />
<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">
100 g spelt flour</span></span><br />
<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">
276 g milk </span></span><br />
<span style="color: #1e1e1e; font-family: 'Trebuchet MS', sans-serif; line-height: normal;">110 g ripe 100% hydration sourdough starter</span><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></span><br />
<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">I mixed all the sponge ingredients until just combined, covered it and let it rest
for 8 hours or overnight. I placed the bowl in the refrigerator for the night.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br />
</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">75 g flour</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">
3/4 t. salt</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">
1 t. baking soda</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">
1.5 t. honey</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">
all of the sponge</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">I added the final dough ingredients and mixed to roughly combine. I turned
the dough out onto the counter and hand mixed for about 7 or 8 minutes. If the
surface becomes quite smooth it's ready. The dough will be very soft and sticky
at first. Resist the urge to add more flour; it will become less sticky with
mixing. </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">I placed the covered bowl with dough in the refrigerator for the night to ferment. </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><br /></span></span>
<br />
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<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;">The next morning: </span></b></div>
<div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; vertical-align: baseline;">
<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">I floured the counter and my hands well.
I divided the dough into 8 portions. I shaped each portion into a disk of about
8 cm wide and 1 cm thick and placed them on semolina-dusted parchment paper. I
covered it and proofed it for 45 – 60 minutes. It depends on the temperature in
your kitchen. <o:p></o:p></span></span></div>
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<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">I baked them at a friend's house and
used butter instead of oil. This gives them more colour than using only oil. I used a pan instead of a griddle. I cooked them over medium-low heat for about 5 minutes on each
side. The "pan spring" worked perfectly, the muffins rose from pancake like disks to thick fluffy muffins. </span></span></div>
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<span style="color: #1e1e1e; font-family: 'Trebuchet MS', sans-serif;">When the muffins were browned and the sides were firm I took them out. I flipped
the muffins them every couple of minutes for the first few minutes.</span></div>
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<span style="color: #1e1e1e; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">I let them cool on a wire rack. I opened them with a fork for best nooks and crannies.<o:p></o:p></span></span></div>
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<span style="color: #1e1e1e; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>I send these to </b><span lang="NL"><a href="http://immer-wieder-sonntag.blogspot.com/2015/06/BBD75.html"><span lang="EN-US">Immer wieder Sonntag</span></a></span> for BBD75 and to </span><span style="color: #323232; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Susan’s <b><a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a></b></span>
<o:p></o:p></span></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-221243058496051970.post-45819532499688398722015-05-21T21:30:00.001-07:002015-05-21T21:30:41.374-07:00Persian Flatbread or Nan e Barbari<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1-ZQ_hJkAj2J4p6XCYweptsJLcW8isRNq9uAdI3SKNqLtiYdri3zfahGb9FAmELx3Jg-O_6UT-5qRA744dzv3RcfnDzzG1NZEi9ajUrNu0ibg5ihzFuGTZLKta2hZWY-dWwVmTC-osI/s1600/bbd74+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1-ZQ_hJkAj2J4p6XCYweptsJLcW8isRNq9uAdI3SKNqLtiYdri3zfahGb9FAmELx3Jg-O_6UT-5qRA744dzv3RcfnDzzG1NZEi9ajUrNu0ibg5ihzFuGTZLKta2hZWY-dWwVmTC-osI/s400/bbd74+1.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://brotwein.net/herzhafte-brote-savoury-breads-bread-baking-day-bbd-74-442">Brotwein</a>
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. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">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. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">We ate the Nan e Barbari with sun dried tomato soup;
this brought the sun back to our rainy day. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMD_JEudiT4BX1wmAHD_tg2fHEHX3WfhVQDU59iqqGUh-Q5QRbhMmof4UdmOX9sGf0-YJmgrIOjrZoDrKUhDfMJQX-76IJNx-_Xq34lwdHCLTLTrTKA2TIRaK2xOiPhlC4WnvdV6nKn0/s1600/bbd+74+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMD_JEudiT4BX1wmAHD_tg2fHEHX3WfhVQDU59iqqGUh-Q5QRbhMmof4UdmOX9sGf0-YJmgrIOjrZoDrKUhDfMJQX-76IJNx-_Xq34lwdHCLTLTrTKA2TIRaK2xOiPhlC4WnvdV6nKn0/s400/bbd+74+2.jpg" width="400" /></a></div>
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<b></b></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Specifics</b><br />
Name <b> Persian Flatbread or Nan e Barberi <o:p></o:p></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Adapted from <span style="color: #111111; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-size: 11.0pt;">Lida's recipe for Barbari Bread at 1001recipe.com</span><br />
Yields 1 loaf<br />
Dough temp. 24°C<br />
Autolyse
0<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mixing 10 minutes, or until the sides are
cleared<br />
Fermentation 60 minutes <br />
Shape oval <br />
Proof at roomtemp. 60 minutes <br />
Bake 230°C 25 minutes; 10 with steam and 15
without<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I used:</b><br />
<b>Bakers
formula</b> <b> % grams</b><br />
Flour 100 420<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water 85 360<br />
Salt 1.9 8 <br />
<br />
<b>Final Dough</b><br />
Unbleached all purpose flour 360 <br />
Whole wheat flour 60<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water <span style="color: #111111; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-size: 11.0pt;">(32ºC)</span> 360<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt 8<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yeast, active dry 5<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Baking powder 2 <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Romal sauce</b>:<br />
½ tsp flour<br />
½ tsp baking soda<br />
80 gm water<br />
<br /><b>
Topping</b>:<br />
White sesame seeds, dry roasted<br />
1 bulb garlic, chopped in tiny pieces, pre-cooked<br />
1 medium size onion, sliced, pre-cooked<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I did:</b><br />
I poured the water in the mixing bowl, added yeast, the flours, baking powder and
salt. I mixed until well combined, about 2 minutes. Then I mixed on medium
speed until the dough pulled away from the sides of the bowl. This took me
around 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Bulk Fermentation:</b> I left the dough in the mixing bowl, covered for 1 hour. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The sauce: whisk flour, baking soda and water in
a small pot, bring to a boil and remove from heat to cool. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Shaping</b>: Dust parchment paper with flour and gently kind of pour the
dough on top. With wet hands I shaped it oval. Instead of waiting for one hour
I sprinkled the roasted sesame seeds and pre-cooked onion/garlic on the dough
and poured the sauce on top. <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><b><o:p></o:p></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Proofing</b>: I covered it and
let it proof for 1 hour. <br />
<br />
<b>Pre heating</b>: I pre heated the oven to 230°C and prepared for steaming. <br />
<br />
<b>Preparing and Baking</b>: When the oven is hot enough I boil water and pour
it in a glass bottle with a long neck. I pour some boiling water on the hot
stones and quickly close the oven door to keep the steam in the oven. <br />
Transfer the loaf to the oven and quickly slide the loaf on the baking stone.
After some minutes I add some more water to get more steam. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I baked the loaf 10 minutes with steam and quickly removed the parchment
paper and the steam pan. I baked the loaf for another 15 minutes. Bake the loaf
until it is dark brown colored.<br />
<br />
<b>Cooling</b>: Let the loaf cool completely on a wire rack.<b><br />
<br />
</b>I send this to <a href="http://brotwein.net/herzhafte-brote-savoury-breads-bread-baking-day-bbd-74-442">Brotwein</a>
host for Bread Baking Day 74. Also I would love to send this to Susan’s weekly showcase of home baked artisan breads <span lang="NL"><a href="http://www.wildyeastblog.com/category/yeastspotting/"><b><span lang="EN-US">YeastSpotting</span></b></a></span></span><span lang="NL"> </span><o:p></o:p></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-221243058496051970.post-55296248985993911632015-04-25T23:39:00.001-07:002015-04-25T23:39:23.046-07:00Hamburger buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVYEmRtjPwajiVxnxKUjU5y7XrVMLmBvHvzaedYuutJXPkV8qp0yGsIwj6OrohL4lhN_35rskk_KDjnQ0bQpmeiBP-YIaUDoIfoo9AilwsMLdcykbBxAII4wsC8_58ESnFR3p6ykqfiY/s1600/ham+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVYEmRtjPwajiVxnxKUjU5y7XrVMLmBvHvzaedYuutJXPkV8qp0yGsIwj6OrohL4lhN_35rskk_KDjnQ0bQpmeiBP-YIaUDoIfoo9AilwsMLdcykbBxAII4wsC8_58ESnFR3p6ykqfiY/s1600/ham+2.jpg" height="400" width="343" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">They taste as they look: absolutely delicious</b><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuOo4w5ENM0gtKHvcTTUR9mbpN8d46AXA82DHiZ2mfg8WfrB9xtlzEIyXjKdfICba_CFYqr6wynDTQz6R36F9BijfsHSmJD2TJU3n0VzwTjHCVbLs5ZGQrOFhCG9YDutN_WLIie-2rhM/s1600/ham+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuOo4w5ENM0gtKHvcTTUR9mbpN8d46AXA82DHiZ2mfg8WfrB9xtlzEIyXjKdfICba_CFYqr6wynDTQz6R36F9BijfsHSmJD2TJU3n0VzwTjHCVbLs5ZGQrOFhCG9YDutN_WLIie-2rhM/s1600/ham+1.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with Peter's hamburger</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeilLl5yzzq8iEk27eh9_TTZjjfmko8_xc_RaPfSQMt__ExWM8FGl8z82t7X-pX9MkNQpX85jbO1IVSLK1WeKHt2nNAuRzs9tSpqRf1qlz-pvbpUqllFUsbVOlIxAnSuJk9tFlDv-HSEM/s1600/ham+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeilLl5yzzq8iEk27eh9_TTZjjfmko8_xc_RaPfSQMt__ExWM8FGl8z82t7X-pX9MkNQpX85jbO1IVSLK1WeKHt2nNAuRzs9tSpqRf1qlz-pvbpUqllFUsbVOlIxAnSuJk9tFlDv-HSEM/s1600/ham+3.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">soft good tasting and good smelling crumb and nice light crusty crust</td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<b style="font-family: 'Trebuchet MS', sans-serif;"></b><br />
<a name='more'></a><b style="font-family: 'Trebuchet MS', sans-serif;">This is what I used for 5 buns:</b><span style="font-family: 'Trebuchet MS', sans-serif;">
</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preferment:
85 gr flour, 55 gr water, 0.5 gr instant yeast, 1.7 gr salt
<br />Final Dough:
150 gr unbleached flour 550, 60 gr whole wheat bran, 20 gr wheat bran, 55 gr lukewarm water (first add 80 g and then 30 gr), 2 gr instant yeast, 4 gr salt, 50 gr egg, 21 gr vegetable oil, 10 g sugar, 15 gr honey (or molasses or brown rice syrup), 140 gr (all of the above) preferment in pieces
<br /><br /><b>This is what I did</b>:
<br />The evening before combine all ingredients in a bowl until smooth, cover and place in the refrigerator.
Mix all ingredients in the mixing bowl on low speed (4 min) until the ingredients are incorporated. Add water for medium-soft consistency. Mix on medium speed (10 min) for full development of gluten.
Ferment for 1 hour.
<br /><br />Divide into 5 pieces (a 100 gr).
Degas firmly and shape into a tight ball. Wet the top and cover with sesame seeds.
Place on parchment and press down into discs.
Cover and proof for about 1.5 – 2 hours (dough springs back very slowly.
<br /><br />Preheat oven to 190°C (380F) and prepare for steam. Bake 8 min with steam, and another 8 – 10 minutes without steam, until nicely browned.
Cool on a wire rack.
</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Inspired by Susan's </span><a href="http://www.wildyeastblog.com/" style="font-family: 'Trebuchet MS', sans-serif;">Wild Yeast</a><span style="font-family: 'Trebuchet MS', sans-serif;"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-80927316319312183982015-04-18T20:57:00.002-07:002015-04-18T20:57:42.494-07:00Dutch Sourdough Brown Bread with Oats<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPuI0bzFbsE49OGde0DjhSPXHZU_irR179XqkVWzO4yq2kY4otlmfZ0hu__xnBcpqcTt2TZ_DbCR0aHObf8NRCvh91xhPgUpNmTkAilQZkdi-qRokF5GShvLhtUPr8kqb8llyQC6N94Y/s1600/bo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPuI0bzFbsE49OGde0DjhSPXHZU_irR179XqkVWzO4yq2kY4otlmfZ0hu__xnBcpqcTt2TZ_DbCR0aHObf8NRCvh91xhPgUpNmTkAilQZkdi-qRokF5GShvLhtUPr8kqb8llyQC6N94Y/s1600/bo+2.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">"Breads from all over the world" is what Susanna from <a href="http://mehlstaubundofenduft.com/2015/04/06/mehlstaub-und-ofenduft-proudly-presents-bread-baking-day-nr-73/">Mehlstaubundofenduft</a>
likes to see. She is the host for Bread Baking Day 73.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I'm born in the Netherlands and moved to Thailand
almost 10 years ago. I started to bake our own bread because Thailand has no original
bread culture. Of course you can buy bread everywhere in the world, but all we
could find here was white fabric baked bread. Nowadays you can find very nice baked
artisan bread in Chiang Mai and Bangkok, and probably in other places too. But in
our small village in the North of Thailand we still can't find a nice artisan
baked bread. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl6PMIlSKWBntPYXfELDkIiWWdV85C0caMO_ZE5qS_JBME9NKc7pkeZus1bSA12qWGnkZiC9e2EoncFjBS_5FZmN1XGpNOdb0xcmWXxUqWvZVp3BCSBljNjKyfTmeQKy_rcrZS6Z4vU8/s1600/img_7646_banner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl6PMIlSKWBntPYXfELDkIiWWdV85C0caMO_ZE5qS_JBME9NKc7pkeZus1bSA12qWGnkZiC9e2EoncFjBS_5FZmN1XGpNOdb0xcmWXxUqWvZVp3BCSBljNjKyfTmeQKy_rcrZS6Z4vU8/s1600/img_7646_banner.jpg" height="200" width="106" /></a><span style="font-family: Trebuchet MS, sans-serif;">Susanna likes to see bread typical from my country.
The Netherlands is a typical Bread country with enough bread to choose from. The
first one that came to my mind was a typical Dutch loaf: tijgerbrood or Dutch crunchy
crust. I had no rise flour in the house, only rise starch and that doesn't
work. Of course I tried it and it gives a nice whitish crust but not the
beautiful tiger pattern I was looking for. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Today I baked typical Dutch bread; brown bread and I
rolled it in oats. It tastes very nice. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Here in Thailand we just finished
Songkran; Thai new year celebration for the year 2558. So with this delicious
typical brown bread from the Netherlands we wish all you a happy new year.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b></b></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b>: (one loaf)<br />
450 g all purpose flour <br />
40g whole wheat bran <br />20 g roasted malt<br />
300 g water at about 25 C<br />
160 g ripe 100% hydration sourdough starter<br />
12 g salt<o:p></o:p></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b>:<br />
In the bowl of a stand mixer, mix the flours, water, and starter on low speed
until just combined, about one minute. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let the dough rest (autolyse) for 30
minutes. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Add the salt and continue mixing on
low or medium speed until the dough reaches a medium level of gluten
development. This should only take about 3 or 4 minutes. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to an oiled
container (preferably a low, wide one so the dough can be folded without
removing it from the container). Ferment at room temperature (22-25 C) for 2.5
hours, with folds at 50 and 100 minutes.<a href="http://www.wildyeastblog.com/2007/07/07/fold/" title="about folding"></a>
Turn the dough out onto a lightly floured counter. Pre-shape the dough piece
into a light batard and let rest for 15 minutes. Shape into a batard and spray
with water and cover with oats. Place on a floured couche covered with a tea
towel.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Proof at room temperature for 2 –
2,5 hours. Or proof for 1.5 hours at room temperature, then refrigerated for 2
– 16 hours and baked directly out of the refrigerator; this will yield a
tangier bread with a lovely, blistered crust. I had it for 2 hours in the
refrigerator and baked it the same day.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, preheat the oven, with
baking stone, to 250 C. You will also need steam during the initial phase of
baking, so prepare for this now. Turn the proofed loaf onto a
semolina-sprinkled peel or parchment. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Once the loaf is in the oven, turn
the heat down to 230 C. Bake for 12 minutes with steam, and another 15 – 18
minutes without steam. Leave the oven door cracked open a bit for the last 5
minutes of this time. The crust should be a deep brown. <o:p></o:p></span></div>
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<br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cool on a wire rack. Don’t cut until
the loaf is completely cool, if you can manage it! <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraahVUhJ_0WOwcLr-Ws8cdrYUp9N3PRB6qZKKGsxI_KP0ct9gwYuw8B2CUfynAciuApeQ1bg5K0jh4J4rx6copqHOJJu0c4espx1E94cMBh7RHSAlhZ1Sh-X_WCr7w-rN2mr2msyrCj4/s1600/bo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiraahVUhJ_0WOwcLr-Ws8cdrYUp9N3PRB6qZKKGsxI_KP0ct9gwYuw8B2CUfynAciuApeQ1bg5K0jh4J4rx6copqHOJJu0c4espx1E94cMBh7RHSAlhZ1Sh-X_WCr7w-rN2mr2msyrCj4/s1600/bo+1.jpg" height="213" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-221243058496051970.post-64355332073709669522015-04-17T01:02:00.000-07:002015-04-17T01:02:00.441-07:00Krusti's with carrot mix<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEO5bCa7HgtzHxVsGNmog-fsIhs58bVd8lUW1j7fN5f8ckMXpfi2BcxAMi-5o9pmTYmPg5kfSM_XFUJAkJAO_VxHMquGjQRZcXRznhpuDWWzSNmdw-JeV7gRr3FfzJPyNKVayB-1jM3o/s1600/Krusti+carrot+mix+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsEO5bCa7HgtzHxVsGNmog-fsIhs58bVd8lUW1j7fN5f8ckMXpfi2BcxAMi-5o9pmTYmPg5kfSM_XFUJAkJAO_VxHMquGjQRZcXRznhpuDWWzSNmdw-JeV7gRr3FfzJPyNKVayB-1jM3o/s1600/Krusti+carrot+mix+1.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Krusti's </td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;">Yesterday we had Stefanie's <a href="http://mydiscoveryofbread.blogspot.com/2015/04/krustis-or-crusty-rolls.html">Krusti's</a> and today I tweeted them a bit. I used 750 flour and 50 grams of Carrot Mix by Ireks, given by Schmidt to try. The result is a good tasting and nice smelling roll with seeds and dried carrot slices. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9UeROzlOpO4Z3sSJ7a-19i652B5WcSPbwpRlikahCOlhe-Evcf8M-vtoxhE6c9I9HDjdnuoyLPrCdr3VYp3tjROKnNYDmF_-VyEXGYqetoz_rlOavZB2sGkJkBrafk_hDSzD2t4BaVc/s1600/Krusti+carrot+mix+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9UeROzlOpO4Z3sSJ7a-19i652B5WcSPbwpRlikahCOlhe-Evcf8M-vtoxhE6c9I9HDjdnuoyLPrCdr3VYp3tjROKnNYDmF_-VyEXGYqetoz_rlOavZB2sGkJkBrafk_hDSzD2t4BaVc/s1600/Krusti+carrot+mix+2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious with cheese</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-83100984420175281952015-04-16T00:56:00.000-07:002015-04-16T01:03:40.790-07:00Krusti's or crusty rolls<div class="separator" style="clear: both; text-align: center;">
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwigwXzhBjk-V7B6edJcnLKzjTvdkjMshJRnDGbSkJUGNXjWkT0SbpUojpmhL_8TKw_S78wFQTXQOArBBDrZxRfqCoXWUJt8txI5Y1cxyUUxJr-Xd4M70mOZoiceXzpv1v_4Dj6nOtzXc/s1600/Krusti's.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwigwXzhBjk-V7B6edJcnLKzjTvdkjMshJRnDGbSkJUGNXjWkT0SbpUojpmhL_8TKw_S78wFQTXQOArBBDrZxRfqCoXWUJt8txI5Y1cxyUUxJr-Xd4M70mOZoiceXzpv1v_4Dj6nOtzXc/s1600/Krusti's.jpg" height="265" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In the Netherlands you can buy these delicious crusty rolls. Long before
I baked my own bread and long before I had any idea about sourdough I knew
there was something with these rolls. Regardless of the time of day you came into the bakery shop
and buy these crusty rolls, they would ALWAYS be crusty. Not like the rolls
I made, after a while they turn softer. Of course when you placed them in
the oven for a few minutes they are crusty again. But, mine never stayed crusty
the whole day. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Until I found these crispy rolls on Stefanie's blog <a href="http://www.hefe-und-mehr.de/en/2011/10/krusti/">Hefe und Mehr</a>. Stefanie said "<i>to turn on convection mode for the last
10-15 min while opening the oven door ajar".</i> Since I have no convection
mode on my oven she suggests: "<i>reducing the temperature to 220°C after
you put the rolls in the oven and bake them with falling heat a little bit
longer than normal. That creates a thicker crust which normally stays longer
crispy".<o:p></o:p></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have to admit it's difficult for me to bake them, because my oven doesn't have a proper working temperature sensor so I always guess the precise temperature. Most of the time I bake on the highest temperature and this works for most of my loaves. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99-3TU8EKCW8boL8shGGZuZaIKunZsxqmKTencZjeDs51MlH-u3J31g18SCEIlSbYh9HehvjP8TznV1ETFInJBgUEoG6WANDZ84owHaRoUP2ul3YPH5cNBX9MFvRDBBB_lmlLRwq8joQ/s1600/krusti's%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99-3TU8EKCW8boL8shGGZuZaIKunZsxqmKTencZjeDs51MlH-u3J31g18SCEIlSbYh9HehvjP8TznV1ETFInJBgUEoG6WANDZ84owHaRoUP2ul3YPH5cNBX9MFvRDBBB_lmlLRwq8joQ/s1600/krusti's%2B1.jpg" height="238" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">nice crumb</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfg3uuvpis0hyIXtbJcvSh5CxVBsX8SIOpeX2ePlBFqYmpCK377EgT0MVx686wThKAhf8kxWP05VnyEfJdkWZCHDyXo07Cp3HlwPTX-wRDtDsYEQcXDFWA86V-QBh-tKai0s3CtxTHn0/s1600/_DSC1260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfg3uuvpis0hyIXtbJcvSh5CxVBsX8SIOpeX2ePlBFqYmpCK377EgT0MVx686wThKAhf8kxWP05VnyEfJdkWZCHDyXo07Cp3HlwPTX-wRDtDsYEQcXDFWA86V-QBh-tKai0s3CtxTHn0/s1600/_DSC1260.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tasty krusti's </td></tr>
</tbody></table>
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<span style="font-family: 'Trebuchet MS', sans-serif;">They taste good!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">yields 18 rolls<o:p></o:p></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Poolish</b><br />
250g flour Type 550<br />
250g Water<br />
0.5g active dry yeast or 1g fresh yeast<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b><br />
All the polish<br />
800g flour<br />
40g Egg white (I omitted this)<br />
85g Milk<br />
300g Water<br />
100g Butter<br />
1.5g active dry yeast or 3g fresh yeast<br />
20g Salt<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Glazing</b><br />
2g Starch<br />
100g Water<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">The day before bakingday: mix all ingredients for the Poolish and
ferment for 12 hours on a warm place (about 25°C).<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">On baking day: dissolve the yeast in the milk, add water, flour, (egg
white,) salt and poolish and knead 5 min at slowest speed, then around 11 min
on fast speed until complete gluten development. Add butter and knead for about
2 min until complete in cooperated.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ferment overnight for 3 hours.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Divide the dough into pieces of about 100g each. Roll each piece into a
30 cm string, then cut the string into two half of 15 cm length each. Place one
piece on top of the other and roll into one log.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Proof the rolls seam side down for 60 min. Pre-heat the oven to 250°C in
the meantime, prepare for steam. For glazing, cook starch with water and let
cool to room temperature<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Before baking turn the rolls upside down and bake at 250°C for 20 min
with steam. Open the oven door to release the steam, glaze again and bake
another 10 min to get a crispy crust.</span><o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-49674315619295813142015-04-02T00:13:00.004-07:002015-04-02T05:22:45.396-07:00Millers loaves by Bourke Street Bakery<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBl12EPUa1EbGDuMBc2u-l6B9TMOTTHpsplKmTqWiaw39T17SGTfQamWY34kacDPwJuFh5T6To_xyQdtEWTcni-zD_I9N-XkKxwgTZksuiRujCsnZr5hxoVD09SKkZ5m2G6yeH1BenpPE/s1600/ML+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBl12EPUa1EbGDuMBc2u-l6B9TMOTTHpsplKmTqWiaw39T17SGTfQamWY34kacDPwJuFh5T6To_xyQdtEWTcni-zD_I9N-XkKxwgTZksuiRujCsnZr5hxoVD09SKkZ5m2G6yeH1BenpPE/s1600/ML+1.jpg" height="300" width="400" /></a></div>
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I've a happy sourdough starter that is waiting in the refrigerator for a nice bread. This recipe is easy and the bread has good taste. </div>
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I've baked it often. Here is the <a href="http://mydiscoveryofbread.blogspot.com/2014/01/millers-loaves-by-bourke-street-bakery.html">recipe</a><br />
<br />
I hope you enjoy it as much as we do<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK4zz8UuLxygI5p1oiKX-Ry5KITsyr47eFNjM3cAkVd2RDXZK3JuzLCrUvl4K_KAh6cPOIQMNeDZAFOlfXAI2_sYNXdcfEhQ3xzcS28S20m1catmjRapxAtOvXDUe2VXOWWQ3vn7Li2w/s1600/ML+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHK4zz8UuLxygI5p1oiKX-Ry5KITsyr47eFNjM3cAkVd2RDXZK3JuzLCrUvl4K_KAh6cPOIQMNeDZAFOlfXAI2_sYNXdcfEhQ3xzcS28S20m1catmjRapxAtOvXDUe2VXOWWQ3vn7Li2w/s1600/ML+2.jpg" height="373" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQmlCPgIdjDpiBPW7f7Nl46EjMkc6Ne0sMPs8_R4Mm7lcegyygGnQjt_ZCjWnwkRIjYe-JVrVZ6DYGWrV545lEmsWDfSTwvEt9Xrz2AH9glfp4J7ol9gJ1yhJr7lXGB5ptMBuCquESg/s1600/ML+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJQmlCPgIdjDpiBPW7f7Nl46EjMkc6Ne0sMPs8_R4Mm7lcegyygGnQjt_ZCjWnwkRIjYe-JVrVZ6DYGWrV545lEmsWDfSTwvEt9Xrz2AH9glfp4J7ol9gJ1yhJr7lXGB5ptMBuCquESg/s1600/ML+3.jpg" height="288" width="400" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-67776262945897584022015-03-22T20:46:00.000-07:002015-03-22T20:46:10.568-07:00Sourdough Walnut Raisin Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ogNL1Yx7JRPFeBPMHLydKYM5bQgI_60dpvnGs8l71LQDFT8g7baIRXgnbsPJnyDbw8tdvTj5ck5FxaVDAIqMrQkRYtoVrL6LpAkF10uj3IeafpRcLgegc1xmDQbHE_ZiBoYluumZZFc/s1600/WR+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ogNL1Yx7JRPFeBPMHLydKYM5bQgI_60dpvnGs8l71LQDFT8g7baIRXgnbsPJnyDbw8tdvTj5ck5FxaVDAIqMrQkRYtoVrL6LpAkF10uj3IeafpRcLgegc1xmDQbHE_ZiBoYluumZZFc/s1600/WR+1.jpg" height="400" width="300" /></span></a></div>
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I was happy to see it’s time for Zorra’s <a href="http://www.kochtopf.me/stories/bbd-breadbakingday/">Bread Baking Day</a>.
This is the 72<sup>nd</sup> time and the host is Tanja of <a href="http://greenway36food.blogspot.de/2015/03/bbd72-nussige-brote-nutty-breads.html">Greenway36</a>.Tanja
came up with the great theme: <b>Nuts</b>.</div>
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<o:p></o:p></div>
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I found a nice recipe for sourdough bread with
walnut and raisins. I used my Dutch oven and it came out looking very nice and
smelling even better. It was a bit denser than I had anticipated but still a
very nice tasting and smelling loaf. We ate it with cheese, homemade jams and tahini.
And it’s also very nice by itself.<o:p></o:p></div>
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I can’t wait to see all the other Nutty loaves.<o:p></o:p></div>
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<a name='more'></a><br /><br />
<b>Specifics</b><br />
Name <b> Sourdough Walnut Raisin Bread<o:p></o:p></b></div>
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Adapted from <span lang="NL"><a href="http://www.theclevercarrot.com/"><span lang="EN-US">The Clever Carrot</span></a></span><span lang="NL"> </span><br />
Yields 1 loaf<br />
Dough temp. 24°C<br />
Autolyse
120 minutes<br />
Mixing by hand until it comes together <br />
Fermentation min. 8 hours in refrigerator <br />
Stretch and Fold 4
times<o:p></o:p></div>
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Shape boulle <br />
Proof at roomtemp. 60 minutes <br />
Bake 230°C 60 minutes; 20 with lid and 40 without
lid, last 10 min. cracked door<o:p></o:p></div>
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<b>This is what I used:</b><br />
<b>Bakers formula</b> <b> % grams</b><br />
Flour 100 575<o:p></o:p></div>
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Water 73 425<br />
Salt 1.7 10 <br />
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<b>Dough</b><br />
Starter 100% active 150<o:p></o:p></div>
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Unbleached all purpose
flour 500 <br />
Water 350<o:p></o:p></div>
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Salt 10 <br />
Walnuts chopped 65<o:p></o:p></div>
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Raisins 65<br />
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Cornmeal for dusting<o:p></o:p></div>
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Dutch oven<o:p></o:p></div>
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<b>This is what I did:</b><br />
The night before I started to feed the starter so it was active the next
morning.<o:p></o:p></div>
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<br /></div>
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The next morning I chopped the walnuts the same
size as the raisins. I combined the flour, water and starter. I mixed it with
my hands until all was combined. And covered it with plastic, left it for
autolyse for 1 hour. <o:p></o:p></div>
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<br /></div>
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Then I added the salt and folded it over itself
several times. Until it comes together into a rough ball. Then I added the
walnuts and raisins. I gently mixed them in the dough. <o:p></o:p></div>
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<b><br /></b>
<b>Bulk Fermentation:</b> transfer the dough to
a slightly oiled containers, cover and leave for 2 hour. <b><o:p></o:p></b></div>
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<b><br /></b>
<b>Stretch and Fold: </b>during the first 2 hours of
bulk fermentation stretch and fold the dough onto itself every 30 minutes. <o:p></o:p></div>
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Place the plastic container with the dough in the refrigerator for the
night. <o:p></o:p></div>
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The next morning take out the dough and let it adjust to the room
temperature. <o:p></o:p></div>
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<b><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br /></span></b>
<b><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Shaping</span></b><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">: I loosely shaped the dough
into a boulle, covered with a towel and left for 15 minutes to rest. I shaped it
into a tighter boulle and placed it in a plastic bag. <br />
<br />
<b>Proofing</b>: I proofed the loaf for 60 minutes. <br />
<br />
<b>Pre heating</b>: I pre heated the oven to 230°C and placed the Dutch oven on
the baking stone.<br />
<br />
<b>Baking</b>: When the oven is hot enough I very carefully transferred the
boulle to the Dutch oven and quickly closed the lid and closed the oven door. I
baked the loaf 20 minutes with the lid on and and quickly removed the lid. I
baked the loaf for another 40 minutes without the lid. Bake the loaf until it
is dark brown colored.<br />
<br />
<b>Cooling</b>: Let the loaf cool completely on a wire rack.<b><br />
<br />
</b></span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">I send
this to Susan’s </span><span lang="NL" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: NL; mso-bidi-font-family: "Angsana New"; mso-bidi-font-size: 16.0pt; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://www.wildyeastblog.com/category/yeastspotting/"><b><span lang="EN-US">YeastSpotting</span></b></a></span><span lang="NL" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">and to Tanja’s </span><span style="color: blue; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><a href="http://greenway36food.blogspot.de/2015/03/bbd72-nussige-brote-nutty-breads.html" style="background-color: #eeeeee;">Greenway36</a></span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: TH; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-221243058496051970.post-3744056910535070522014-12-26T00:18:00.001-08:002014-12-26T00:21:29.906-08:00Sourdough Yoghurt Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRzNsarsy0FnsOED6poaC4jMNeFYtlHay5peteqhwrhCIQXsk5iNnAE2fAXR28zPk-FAn78CYKuKtS8Hs-Bqq7h8Tyoz4x6Lm6h4gkCe1hKfJOHgSrC1JvY2T8dPQXUoFDtBdE2GtU1w/s1600/big+bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRzNsarsy0FnsOED6poaC4jMNeFYtlHay5peteqhwrhCIQXsk5iNnAE2fAXR28zPk-FAn78CYKuKtS8Hs-Bqq7h8Tyoz4x6Lm6h4gkCe1hKfJOHgSrC1JvY2T8dPQXUoFDtBdE2GtU1w/s1600/big+bread+1.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">With this big <b>Sourdough Yogurt Bread</b> I wish you all a <b>Happy Healthy New Year</b>.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have a list of breads I would like to bake. This is one of the list. A while back I found bread baked by Tim "<a href="http://www.thefreshloaf.com/node/21802/yogurt-bread-part-one-and-deux">breadbakinbassplayer</a>". He bakes good looking bread. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In stead of the two loaves I decided to bake a 2 kg big loaf. A Big Bang Bread to end 2014. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222;"><b></b></span></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I used</b><br />900 gr Unbleached wheat flour (550)<br />
100 gr Spelt<br />
600 gr Water<br />
20 gr Salt<br />
30 gr Raw Honey<br />
200 gr Home made Yogurt<br />
190 gr Sourdough Starter (approx 68% hydration)<br />
4 gr Instant Yeast (1 tsp)<br /><o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">
<span style="background-color: #fefffc;"><b>This is what I did</b></span></span><br />
<div style="background: #FEFFFC; vertical-align: top;">
<span style="font-family: Trebuchet MS, sans-serif;">Mix add
all ingredients until incorporated. Cover and rest for 10 minutes. Stretch and fold 3 times, using letter fold method. Cover and rest for 10 minutes. </span></div>
<div style="background: #FEFFFC; vertical-align: top;">
<span style="font-family: Trebuchet MS, sans-serif;"><span lang="NL" style="color: #222222;">After 45 minutes shape into a boule, place seam side
down in well floured, linen lined banneton. Place the banneton in a plastic
bag in refrigerator for min. 8 hours.</span><br />
<br />Next morning preheat oven to 240 C, prepare for steam. <br />
<br />
Remove loaf carefully from banneton and place it on parchment. Bake for 10 minutes with steam and another 45 minutes without steam pan and parchment paper. Cool on a wire rack.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: transparent;">I will send this loaf to Susan's Wild Yeast </span><span style="background-color: transparent;"><a href="http://www.wildyeastblog.com/category/yeastspotting/">Yeastspotting</a></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-2819505209946031582014-12-25T19:38:00.000-08:002014-12-26T00:22:36.944-08:00Sourdough Bagels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ja4DpR74ivloTpegJmszPkcFSx8KI6nqr3QhQjXGFLiLdgc7MZwxkln-CMgSJW5JpBcSST6A39ZXKDHStipJaV4ggFTHOL02mCjERcSLX3lxAdqLG6L2iBCDRwo8l7qL6KmKepIBuU8/s1600/B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ja4DpR74ivloTpegJmszPkcFSx8KI6nqr3QhQjXGFLiLdgc7MZwxkln-CMgSJW5JpBcSST6A39ZXKDHStipJaV4ggFTHOL02mCjERcSLX3lxAdqLG6L2iBCDRwo8l7qL6KmKepIBuU8/s1600/B3.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />
I’m baking Bagels, the first ones I bake and eat. Peter ate store bought bagels
a long time ago and didn’t like them. I promised him he would love the ones I
bake for him. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I’m baking Bagels for Peter and they better be
good!<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I’m sure I can bake the best bagels he ever ate
because I use a recipe from Susan of Wild Yeast. I baked the bagels the next
morning for breakfast with friends and we all loved them!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6t-zfmvt_6V52vT5wVt8Bz7h0psptlK-jcMTyFTx-JXaEebL9q7dLUpUAG-VITn6XTR19bZ25ba1Krkq4XGX8ivU8iLfz_vD45tzLEmpkVMMZ_EDZ6jhaLs3r6E9_XZruABbPJCbUNYQ/s1600/B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6t-zfmvt_6V52vT5wVt8Bz7h0psptlK-jcMTyFTx-JXaEebL9q7dLUpUAG-VITn6XTR19bZ25ba1Krkq4XGX8ivU8iLfz_vD45tzLEmpkVMMZ_EDZ6jhaLs3r6E9_XZruABbPJCbUNYQ/s1600/B1.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b></b></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><b>Specifics</b><br />
Name <b> Sourdough Bagels <o:p></o:p></b></span><br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Adapted from <span lang="NL"><a href="http://www.wildyeastblog.com/2011/11/02/cinnamon-raisin-sourdough-bagels/#more-10554"><span lang="EN-US">Susan of Wild Yeast</span></a></span><span lang="NL"> </span><br />
Yields 12 Bagels <br />
Dough temp. 26°C (80 F)<br />
Autolyse
0 minutes<br />
Mixing 10 medium speed<br />
Fermentation 0 minutes <br />
Shape Bagel <br />
Proof at roomtemp. 2-4 hours roomtemp. And 4-8 hours
refrigerator<br />
Boil 5 minutes<br />
Bake 230°C 20 minutes<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I used:</b><br />
<b>Bakers formula</b> <b> % grams</b><br />
Flour 100 566<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water 56 320<br />
Salt 2 11.5 <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">396 grams high-gluten flour, or 384
g flour plus 12 g vital wheat gluten<br />
150 grams cold water<br />
32 grams nonfat milk powder<br />
19 grams non-diastatic malt powder (I used honey)<br />
11.5 grams (scant 2 teaspoons) salt<br />
340 grams active 100%-hydration sourdough starter<br />
<b><span style="color: #333333;"><br />
Boiling</span></b><span style="color: #333333;">: 1 tablespoon baking soda <br />
<b>topping</b>: sesame black and white and coarse salt</span><span style="background: yellow; mso-ansi-language: EN-US; mso-highlight: yellow;"><o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I did:</b><br />
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Combine the starter, water, flour, malt,
milk powder and salt in the bowl of a stand mixer. Mix on low speed to combine.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Mix on medium-low speed for another two or three minutes. And continue
mixing until the dough is very smooth and strong, almost rubbery. How long this
takes will depend upon your mixer.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Turn the dough out onto an un-floured counter and work a few turns by
hand. Form the dough into a smooth ball; the surface should feel satiny and
tight.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Cover the dough loosely with plastic wrap or a towel and let it rest for
10 minutes.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Shaping</span></b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">: Divide the dough
into 12 pieces of about 85 grams each. Form each piece into a light ball,
cover, and let rest for 10 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, line a cookie sheet with parchment paper and dust it
generously with semolina.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">To shape each bagel, roll the dough into a cylinder about 8 inches long
without tapering the ends. Wrap the cylinder around your hand, with the ends
overlapping by about two inches in your palm. Roll your palm on the (still
unfloured) counter to smash the ends together. (Note: if the dough is a little
dry, give it a quick spritz of water with a fine spray bottle before shaping.
This helps it roll more easily, and the ends stick to each other.)<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuKrERNdPjkacnG-Y-b5lshqq7B6PvWTcQKXIYIBh1S2jwbps4ymUdPzoDdtQ2hjAeNDOV6OI3h9PvE4Mn_ERn4I-JYMt18H-kmeWQsAuslH1uLYII73ctXcuJ6IQ8tKa6bm7Kclk9S8/s1600/B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuKrERNdPjkacnG-Y-b5lshqq7B6PvWTcQKXIYIBh1S2jwbps4ymUdPzoDdtQ2hjAeNDOV6OI3h9PvE4Mn_ERn4I-JYMt18H-kmeWQsAuslH1uLYII73ctXcuJ6IQ8tKa6bm7Kclk9S8/s1600/B2.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Proofing</b>: Place the bagels on the prepared cookie sheets, and slip into
a large food-grade plastic bag or cover with plastic wrap. Proof for 3 – 4
hours at room temperature, until the bagels look and feel a bit puffy. Then
refrigerate them for 4 – 8 hours.<br />
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<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Pre-heating</span></b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">: Meanwhile, preheat
the oven to 220 C (425 F) and put a large pot of water on to boil.<br />
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<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Boiling</span></b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">: When the water is
almost boiling, place a cooling rack on the counter with a dishtowel underneath
it. Remove the bagels from the refrigerator, brush the semolina off their
bottoms, and place them on the cooling rack.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">When the water has reached a rolling boil, add the baking
soda. Drop the bagels, three or four at a time, into the vigorously
boiling water for 20 seconds. They may or may not float right away, but they
should float by the time the 20 seconds are up. If they float right away so the
tops are not submerged initially, flip them over about halfway through the
boil.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;">Remove the bagels from the water to the cooling rack with a slotted
spatula. Let them drain for about 30 seconds before replacing them back onto
the semolina-dusted, parchment-lined cookie sheet.<br />
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<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">Baking</span></b><span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;">: Turn the oven down
to 200 C (400 F) once the bagels are in. Bake until golden brown, about 20 – 24
minutes. About halfway through baking, open the oven door briefly to vent any
steam.<br />
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<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: 3.75pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt;">
<span style="color: #333333; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Cooling</b>: place the bagels on a wire rack.<o:p></o:p></span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="background: yellow;"><br />
</span></b>I send
this to Susan’s <span lang="NL"><a href="http://www.wildyeastblog.com/category/yeastspotting/"><b><span lang="EN-US">YeastSpotting</span></b></a></span><span lang="NL"> </span></span>
<!--[if !supportLineBreakNewLine]-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-33683705774167095362014-10-16T02:41:00.000-07:002014-10-13T23:40:31.906-07:00Sourdough Roasted Garlic Buns<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHjet4DYvvYr5pu-MHCAwGh6qcp5yxbcJWkGKZWpee7VsPaMqh3lZ0wTMre5HKk_meAxD9GCMJ1-UDHdkpXfe6uNawiTmDP7Sha_pOcbe8tuULAVeVssLnRzR612JvS0irGBsaT4oOTU/s1600/20141012_182948_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHjet4DYvvYr5pu-MHCAwGh6qcp5yxbcJWkGKZWpee7VsPaMqh3lZ0wTMre5HKk_meAxD9GCMJ1-UDHdkpXfe6uNawiTmDP7Sha_pOcbe8tuULAVeVssLnRzR612JvS0irGBsaT4oOTU/s1600/20141012_182948_resized.jpg" height="400" width="300" /></a></div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">It’s been a while since I posted my baked breads. I do bake even though I don’t
post about it.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">We just came back from a visit to the
Netherlands. This time we had a very nice reason to go. Our second
granddaughter was born. It was great seeing her with her 4 year old sister. We had
a good time with family and friends. We love our Thai life, but it’s also nice to be back. Giving all those we love a real hug. Visiting all those great
museums, bare feet walking along the beach, enjoying the forests and eating
food we normally don’t eat anymore.<o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">The Netherlands is a land of bread and cheese. I
dare say it has the best cheese in the world (and France has the best mold
cheese). If you ever visit the Netherlands don’t forget to sample the cheeses.
There are many delicious old, mature and young cheeses, but for this bun it has to
be mature Weydeland cheese. It’s creamy and mature. The best taste experience is when you eat just cheese and forget the rest. But, that’s my opinion. <i>I’m NOT paid
by anyone to talk about our love for Dutch cheese! </i><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Zorra organize <a href="http://www.kochtopf.me/announcing-world-bread-day-2014"><span style="color: orange;"><b>WorldBread Day</b></span></a><b style="color: #666666;"> </b>for many years, what a great job!! This 9th year year! <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Have a
look at the huge number of breads baked by home bakers from all over the world.
<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I looked forward to World Bread Day and came up
with bread we love in our house. It has both of our worlds: Thai garlic and
Dutch cheese. I found this amazingly delicious bread baked by Susan of Wild
Yeast; sourdough roasted garlic bread. I was in the mood for buns and I changed
the recipe a bit. I added whole wheat bran, spelt and wheat germ. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">For me the smell of roasted garlic is one of the
best smells coming from the kitchen. I added 2 onions and mixed it with the
garlic paste. Who knows when we can send the smell of roasted garlic with
melted Weydeland cheese digitally? Till that time we have to bake these buns ourselves.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExcUjHujQkeV6ZzMMByUAdCUnv6ojh6Qte21zc2Z7i42iDUyoVN8X7WIxdYArpV9ATjn4DHDVuRkzPsB69ReKmstLXFMdEecrpPZz2mDdXbQ984kyURykd8uqHIfacqCmJXvwZQagIg4/s1600/20141012_140421_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExcUjHujQkeV6ZzMMByUAdCUnv6ojh6Qte21zc2Z7i42iDUyoVN8X7WIxdYArpV9ATjn4DHDVuRkzPsB69ReKmstLXFMdEecrpPZz2mDdXbQ984kyURykd8uqHIfacqCmJXvwZQagIg4/s1600/20141012_140421_resized.jpg" height="400" width="300" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">
<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />
<b>Specifics</b><br />
Name <b> Sourdough Roasted Garlic Buns <o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Adapted from Della
Fatoria from Maggie Glezer’s <i>Artisan Baking</i><br />
Yields 10 buns <br />
Dough temp. 24°C<br />
Autolyse
20 minutes<br />
Mixing 2 slow and 3 medium speed<br />
Fermentation 240 minutes <br />
Stretch/Fold
30 – 60 -90 minutes<br />
Shape round <br />
Proof at roomtemp. 240 minutes <br />
Score
none <br />
Bake 230°C 35 minutes; 10 with steam and 25
without<br />
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<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I used:</b><br />
<b>Bakers formula</b> <b> % grams</b><br />
Flour 100 582<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Water 72 421<br />
Salt 2 12 <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Levain <br />
</b>mature starter 22<br />
unbleached all purpose flour 30<br />
Whole
wheat flour 30<br />
water 31<br />
<br />
<b>Final Dough</b><br />
Unbleached all purpose flour 500 <br />
Water 390<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Salt 12 <br />
Levain 113<o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Filling:<br />
</b>3 T. roasted garlic paste and 2 medium onions, sliced<br />
60 g grated mature Weydeland cheese <br />
<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>This is what I did:<br />
</b>The night before I prepared the levain by mixing all
ingredients in a plastic bowl, covering with plastic and leave to ferment for
the night (8 hours) until well expanded.<br />
<br />
I roasted the 3 whole heads of garlic (cut off the
tops) and 2 medium onions. I placed each garlic head and the sliced onion in a
muffin tin and drizzled a teaspoon olive oil over it. I roasted it at 176°C
until it was soft and brown. Squeeze them out of their skins and mash them with
some pepper/salt and 2 Tablespoons of olive oil. Place in the refrigerator
until ready to use.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I added the fermented levain, flours, wheat germ, salt
to about 85% of the water. I mixed it until all ingredients combined (2
minutes). Then I mixed on medium speed
to reach a medium level of gluten development. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I added the remaining water in portions and mixed until
it is incorporated. The dough will be very soft and will not come together
around the dough hook, but it should have strength and elasticity. <o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Bulk Fermentation:</b> transfer the dough to
a slightly oiled containers, cover and leave for 4 hours. <b><o:p></o:p></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Stretch/Fold: </b>after 30, 60 and 90 minutes
give the dough a stretch and fold.<b> <o:p></o:p></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Shaping</b>: I divided the dough into 10 pieces and loosely
shaped them into balls, covered with a towel and left for 20 minutes to rest. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">To place the filling of garlic-onion paste with grated cheese I gently pressed it into a thick disc. I spread half of
the garlic-onion paste in the center of the dough and topped it with half the grated
cheese. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">To form a pouch around the filling, I pulled the sides
of the dough up. Turn the dough over and gently round the dough into a smooth
ball, trying to keep the filling in the center. Pinch the seam on the bottom
firmly closed. <o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Proofing</b>: I proofed the buns for 2 hours (instead of the
4 hours). <br />
<br />
<b>Pre heating</b>: I pre heated the oven to 230°C.<br />
<br />
<b>Preparing and Baking</b>: When the oven is hot enough I boil water and pour
it in a glass bottle with a long neck. I pour some boiling water on the hot
stones and quickly close the oven door to keep the steam in the oven. <br />
I placed the buns on parchment on a peel and transfered to the oven and quickly
slide the buns on the baking stone. After some minutes I add some more water to
get more steam. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I baked the buns 10 minutes with steam and quickly removed the parchment
paper and the steam pan. I baked the buns for another 25 minutes. Then turned off the oven and left the buns in for
another 10 minutes, with the door ajar. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Bake the buns until it is dark brown colored.<br />
<br />
<b>Cooling</b>: Let the buns cool completely on a wire rack.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Not my most beautiful buns I agree, but maybe my most delicious buns.<br />
<br />
I send this to Zorra’s <b><a href="http://www.kochtopf.me/announcing-world-bread-day-2014"><span style="color: orange;">World Bread Day</span></a></b>
and to Susan’s <span lang="NL"><a href="http://www.wildyeastblog.com/category/yeastspotting/"><b><span lang="EN-US">YeastSpotting</span></b></a></span><span lang="NL"> </span>showcase</span>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-221243058496051970.post-67868044233051246112014-06-09T00:56:00.000-07:002014-06-09T00:56:00.556-07:00Soft rolls (inspired by the Portugese Papo Secos)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmdMsP9cF-Xub6CwUp9IjtWwshmIh65WvvsnZrvz1fYVP3GsWmAALuC-ygp_UQiYXXI3qkPyv-xC8DVTTGo6M9uAxFo4AlEgu3OsNOklVCCP_ZB2JOaQiwwhFu6w2_PKn9ysuu3GlfbA/s1600/DSC_5866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmdMsP9cF-Xub6CwUp9IjtWwshmIh65WvvsnZrvz1fYVP3GsWmAALuC-ygp_UQiYXXI3qkPyv-xC8DVTTGo6M9uAxFo4AlEgu3OsNOklVCCP_ZB2JOaQiwwhFu6w2_PKn9ysuu3GlfbA/s1600/DSC_5866.jpg" height="400" width="265" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: 'Trebuchet MS', sans-serif; font-size: 11pt;">I like to look at bread
and visit bread blogs. Luckily there are a lot of good blogs on bread. Luckily
most of them have good recipes. Some of them have non-fail recipes. You know
the recipes you don’t have even have to check.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Yesterday I found an
interesting recipe of local bread I wanted to bake for the Bread Baking Day
#69. When I added the flour to the water and sourdough it hit me. It was wrong!
The description said “very wet dough” and mine was almost dry?? I immediately
checked the amounts and 57% is no hydration for wet dough! I did my best to correct
it, but it was a failure. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Wisdom for today: <b>next
time I check the recipe before I run into my kitchen! </b></span><span style="color: #404040; font-family: Wingdings; font-size: 11.0pt; mso-ascii-font-family: "Trebuchet MS"; mso-char-type: symbol; mso-hansi-font-family: "Trebuchet MS"; mso-symbol-font-family: Wingdings;">J</span><span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"> <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Yesterday evening I didn’t
feed the sourdough and I decided to use dried yeast. I found a nice recipe I
used before with 69% hydration. I changed the shape a little bit and here they
are: beautiful soft rolls.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><br /></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"></span></div>
<a name='more'></a><b><span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">This is what I used for 9
rolls:</span></b><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">500 grams of unbleached
flour 550, 5 grams sea salt, 5 grams dry yeast, 4 grams sugar, 18 grams olive
oil, 346 grams lukewarm water. Soy milk to brush. <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">This is what I did: <br />
</span></b><span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">In a bowl I combined 100 grams of flour, yeast, sugar and 246
grams of lukewarm water. Covered it with plastic and placed in a warm place. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">When it bubbled enough I
added the 300 grams of flour and oil. I added the remaining 100 grams of flour
bit by bit until it became consisted dough. This took me about 10 minutes. I
checked the dough with the window pane test (take a piece of dough, gently
stretch it out until you can see a ‘window’ of thin dough. You can almost see
trough it.) The dough is smooth and feels silky. <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Transfer the dough to a
slightly oiled container and cover with plastic until it is doubled in size,
about 1 hour.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Place the dough on a floured
counter. Pre shape each roll, of about 100 grams each, and let them rest for 15
minutes. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Shape the rolls. Flatten
each roll with your flat hand, make an indent in the middle of the flattened
dough with the side of your hand and fold in half on a floured couche with open
side down. Cover with tea towel and leave for 5 minutes to rest. <br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Pre heat the oven to 260˚C.
<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Place the rolls on parchment
paper on a peel, with open side up, and brush with milk. Cover with tea towel
and proof for about 30 minutes or until they leave an indent in the dough.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">I baked the rolls 20
minutes until the rolls have a nice brown color; this depends on your oven. This
time I baked the rolls in the electric oven.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Leave them to cool on a
wire rack and enjoy your rolls as we did!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #404040; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><br />
</span><span style="color: #323232; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">I send this to Susan’s <a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>.
Don’t forget to have a look at all those inspiring breads. <o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-85480966054963110682014-05-29T21:30:00.000-07:002014-05-29T21:30:27.336-07:00Sourdough loaf with Wild Rice<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYUZJLbVR-r36awubwmHqbSKu8L4_qFZHzhDf-rBRROgiqxrP2o3waoisQYlVTHLfxUPGBQl9cHnsMvTAeVH_zkksHwDSMSKfyC61du-LGaaAV9V4VbadQ7wqY97BjobNrsfomm5D6Hc/s1600/DSC_5799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYUZJLbVR-r36awubwmHqbSKu8L4_qFZHzhDf-rBRROgiqxrP2o3waoisQYlVTHLfxUPGBQl9cHnsMvTAeVH_zkksHwDSMSKfyC61du-LGaaAV9V4VbadQ7wqY97BjobNrsfomm5D6Hc/s1600/DSC_5799.JPG" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Stefanie of </span><a href="http://www.hefe-und-mehr.de/en/2014/05/bread-baking-day-68-althergebrachtes/" style="font-family: 'Trebuchet MS', sans-serif;"><b>Hefe
und Mehr</b></a><span style="font-family: 'Trebuchet MS', sans-serif;"> is the lovely host for this month’s <b>Bread Baking Day #68</b>. She
likes us to bake with ancient recipes of ancient grains and with sourdough.
When I read this I had 3 days until submission day. So, it’s time to bake!</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I couldn’t find an ancient recipe which appealed
to me. I found Wild Rice on the local market. It’s a weekly market where local
Thai people and people from nearby hill tribes bring their products.
Thailand is one of the largest rice producers and exporters. But, I’m not
looking for “rice” even though I’m looking for “Wild Rice”. Wild Rice is <a href="http://en.wikipedia.org/wiki/Food_grain">categorist</a> as a cool season
cereal. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; mso-line-height-alt: 8.95pt;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><span style="color: #252525;"><a href="http://en.wikipedia.org/wiki/Wild_rice">Wild
rice<span style="font-weight: normal;"> </span></a></span></i><i><span style="color: #252525; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-bidi-font-size: 11.0pt;">(also called <b>Canada rice</b>, <b>Indian
rice</b>, and <b>water oats</b>) are four species </span>of <a href="http://en.wikipedia.org/wiki/Poaceae" title="Poaceae"><span style="text-decoration: none; text-underline: none;">grasses</span></a> forming
the genus <b>Zizania</b>, and the grain which can be harvested from them.
The grain was historically gathered and eaten in both <span style="text-decoration: none;">North America</span> and <span style="text-decoration: none;">China</span>. While it is now a
delicacy in North America, the grain is eaten less in China,<span style="font-size: x-small;"><u> </u></span>where
the plant's stem is used as a vegetable.<span style="color: #252525;"><o:p></o:p></span></i></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; mso-line-height-alt: 8.95pt;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #252525;">Wild rice is not directly related to Asian </span><span style="text-decoration: none;">rice</span> (<span style="text-decoration: none;">Oryza sativa</span>),
whose wild progenitors are <span style="text-decoration: none;">O. rufipogon</span> and <span style="text-decoration: none;">O. nivara</span>,
although they are close cousins, sharing the <span style="text-decoration: none;">tribe</span> <span style="text-decoration: none;">Oryzeae</span>.
Wild rice grains have a chewy outer sheath with a tender inner grain that has a
slightly vegetal taste.</span></i></div>
<div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 6.0pt; mso-line-height-alt: 8.95pt;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #252525;">T</span>he plants grow in shallow water in small <span style="text-decoration: none;">lakes</span> and
slow-flowing <span style="text-decoration: none;">streams</span>;
often, only the flowering head of wild rice rises above the water. The grain is
eaten by <span style="text-decoration: none;">dabbling ducks</span> and other aquatic wildlife,
as well as humans.<span style="color: #252525;"><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;">Today I’m baking a loaf with sourdough, ancient
flour: spelt and ancient grains: wild rice. <o:p></o:p></span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbCTyrNgiiHbbBqXv58Gy-LG3GLWEXET4EV42ySv9X0bitcRlfcVcaeJBaRz7xpF40FE11pXUq1R2QTFiL8rJlGlrrKnu9i6_PTIO_M2fPE_EHj-f34_lc2GQEKfkRtkOWvWQWa1GUcM/s1600/DSC_5791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbCTyrNgiiHbbBqXv58Gy-LG3GLWEXET4EV42ySv9X0bitcRlfcVcaeJBaRz7xpF40FE11pXUq1R2QTFiL8rJlGlrrKnu9i6_PTIO_M2fPE_EHj-f34_lc2GQEKfkRtkOWvWQWa1GUcM/s1600/DSC_5791.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Rice</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">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 using my
hands and let time do the rest. The result is a good looking, good smelling,
good tasting and healthy bread. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnMybPhX8pEROGRPJw23TRdfzjLvnVdcVdgpUKEfAtiQSB2q5_elx20LwrtwwvMkSXpLzl5sdEUAbhIiAKunsGmyter5CQpCzzKqXdxY-FIxgrPZswSaOjBwK1E3rhQt0r18hsLLPAik/s1600/DSC_5801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqnMybPhX8pEROGRPJw23TRdfzjLvnVdcVdgpUKEfAtiQSB2q5_elx20LwrtwwvMkSXpLzl5sdEUAbhIiAKunsGmyter5CQpCzzKqXdxY-FIxgrPZswSaOjBwK1E3rhQt0r18hsLLPAik/s1600/DSC_5801.JPG" height="265" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Makes: 1 big loaf </span></div>
<div class="MsoNormal">
</div>
<span style="font-family: Trebuchet MS, sans-serif;">Adapted from: Tartine No 3 by Chad Robertson</span><br />
<br />
<div class="MsoNormal">
<b style="font-family: 'Trebuchet MS', sans-serif;">Leaven</b></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">0.5 tablespoon mature starter, 70 grams unbleached flour (550), 70 grams water</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Place the mature starter in a bowl and feed
it with flour and water. Cover the bowl with a lid and let the starter
rise overnight. I fed the starter 2 times before using it. The smell was light sour, like a mild yogurt. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">I tested the leaven with the float test (a bit floats on the water). </span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Wild Rice </b></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">140 grams uncooked gives 250 grams cooked wild rice (approx. 1 uncooked gives 2,5 cooked). </span><span style="font-family: 'Trebuchet MS', sans-serif;">I cooked the wild rice in my rice cooker and let it cool down. </span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">150 grams leaven, 425 grams water, 250 grams unbleached flour (550), 125 grams spelt flour, 125 grams wheat flour, 35 grams wheat germ, 250 grams cooked and cooled wild rice, 12 grams salt</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Pour warm water into a
large bowl. Add the leaven and stir to disperse. Add the flours.
Use your hands to mix the dough until all of the dry bits of flour have been
incorporated. So I wet my hand and worked the dough until no dry bits of
flour remained. Let the dough rest for 25 to 40 minutes. <o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a
plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until
it doubled. During the first 2 hours I stretched and folded the dough every
30 minutes (stretches a corner of the dough onto the main dough, fold it like an
envelope). After one hour (2 stretch and folds) I gently added the wild rice. I
incorporated it with</span><span style="font-family: Trebuchet MS, sans-serif;"><br />a stretch and fold. <o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XeGKrzLDkWhytqI-ZBxoi5_rgXmmCDjIXPaNdVLbI4F2SsirLJVXxhLBPpJ5ff-legx1XakwRDx3HN7WkkDM5-DCvRTB4x_wYyrm3f7CyYy0jfITODCpmvVp8y7cHYXf9w3uBbhrPOg/s1600/DSC_5796.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XeGKrzLDkWhytqI-ZBxoi5_rgXmmCDjIXPaNdVLbI4F2SsirLJVXxhLBPpJ5ff-legx1XakwRDx3HN7WkkDM5-DCvRTB4x_wYyrm3f7CyYy0jfITODCpmvVp8y7cHYXf9w3uBbhrPOg/s1600/DSC_5796.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">Transfer the dough to a
lightly floured work surface. </span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I wanted to bake one large
loaf. After shaping it into a batard I dusted a kitchen towel with a lot of flour and placed the
dough on it. I placed the kitchen towel in a banneton. I left it to proof for 2
hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">In the mean time I pre
heated the oven to 250°C and placed the Dutch oven on the lowest level. <o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">After about 1 hour the
Dutch oven was sizzling hot, and I worked carefully and quickly to keep the
heat in the oven. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">Take the lid of the
Dutch oven and quickly place the loaf in. Quickly score the loaf with a double
sided razor and close the lid and the oven. Bake with lid for 30 minutes. After
20 minutes lower the temperature to 230°C. Then take the lid off and bake
another 20-25 minutes until the loaf is nicely brown colored.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer to a wire rack
to cool. This loaf smelled so good. Enjoy it!<o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I send this loaf to Stefanie of <a href="http://www.hefe-und-mehr.de/en/2014/05/bread-baking-day-68-althergebrachtes/"><b>Hefe und Mehr</b></a>, she is the host for Bread Baking Day #68. Thanks <a href="http://www.kochtopf.me/stories/bbd-breadbakingday/"><b>Zorra of Kochtopf</b></a> for yet another great Bread Baking Day experience! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I send this loaf to
Susans <u><a href="http://www.wildyeastblog.com/category/yeastspotting/"><b>YeastSpotting</b></a>.</u> Don’t forget to visit <a href="http://www.wildyeastblog.com/"><b>Wild Yeast</b></a>, there is so much to see.</span> <o:p></o:p></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-221243058496051970.post-78448188351643240752014-05-10T18:11:00.000-07:002014-05-10T18:12:41.287-07:00Sourdough Crispbreads<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6ZZ32l-9EauJdWyB0DrD02ie1D_MCF11GBU0DD-y1FI5X9w5RN12Iq77OiO8i430zd_oflM1c3hSdaqQYIQ7nTw8VYgMrOzmvZZFc8ITapPa6SeucVfnYqOTxYrvomgv15SkbryU1wA/s1600/crispbread+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6ZZ32l-9EauJdWyB0DrD02ie1D_MCF11GBU0DD-y1FI5X9w5RN12Iq77OiO8i430zd_oflM1c3hSdaqQYIQ7nTw8VYgMrOzmvZZFc8ITapPa6SeucVfnYqOTxYrvomgv15SkbryU1wA/s1600/crispbread+6.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">very thin and crispy</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">As I mentioned 2 breads ago we visited the Netherlands again recently. Even
though the reason was a very sad one because my mother died, during the visit we also enjoyed the special time with family and friends. And we also enjoyed the food we can’t
buy here in Thailand.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">In the Netherlands you can buy “Scandinavian knackerbrod”.
We love to eat it with cheese and jam. I was looking for a good recipe for a
long time and I was happy to see crispbreads in the latest book of Chad
Robertson. They don’t look the same as the (thicker) knackerbrod, but these crispbreads are definitely worth a try. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I was happy I tried this recipe. Chad’s
crispbreads are delicious. I added black and white sesame seeds, nigella seeds, flax
seeds and left some plain with just some flaked salt. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">I think they are dangerously delicious ;-) Sometimes you have
food you can’t stop eating and this is one of them. Luckily the
crispbreads are filled with good flours. <o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span style="font-family: Trebuchet MS, sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvA8jeQuum2NSxlHX0-JWtOom37-NGMIvCj67SwLh2A75JH27Nmyb9MexWucOe9OwH9KQW1_HbU1zgpd7fph-LdNxGuYEFbdN1yQgt0jr8LWIM1MfAp99nszJ2KztEqtUA92C6wF5xfM/s1600/crispbread+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvA8jeQuum2NSxlHX0-JWtOom37-NGMIvCj67SwLh2A75JH27Nmyb9MexWucOe9OwH9KQW1_HbU1zgpd7fph-LdNxGuYEFbdN1yQgt0jr8LWIM1MfAp99nszJ2KztEqtUA92C6wF5xfM/s1600/crispbread+5.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">left: plain, nigella seeds, flax seeds, black and white sesame seeds</td></tr>
</tbody></table>
</span></o:p></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPwTbISMJw5pYqHg9ZQH2FTUjoV5gwz-SJcbs3Q6tG0hGSGCbHZhjaUOLT_cg0EvpifKPpRKCRcK3492790sofxtA4tzUZ-dSpR1sBNvXWdGb4aHNfl9cJeIZTilOMcPdcKpf663pJNo/s1600/crispbread+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPwTbISMJw5pYqHg9ZQH2FTUjoV5gwz-SJcbs3Q6tG0hGSGCbHZhjaUOLT_cg0EvpifKPpRKCRcK3492790sofxtA4tzUZ-dSpR1sBNvXWdGb4aHNfl9cJeIZTilOMcPdcKpf663pJNo/s1600/crispbread+7.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">enough?</td></tr>
</tbody></table>
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<span style="font-family: Trebuchet MS, sans-serif;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">Adapted from Tartine
Book No 3: "Modern Ancient Classic Whole" </span><span style="font-family: 'Trebuchet MS', sans-serif;">by
Chad Robertson </span><br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">
Makes 8 big crispbreads <br />
<b><br />
Leaven<br />
</b>0.5 tablespoon mature starter, 20 grams unbleached
flour (550), 20 grams water<br />
Place the mature starter in a bowl and feed it with flour and water. Cover
the bowl with a lid and let the starter rise overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b><br />
42 grams mature leaven, 142 grams warm water, 142 grams unbleached flour (550),
85 grams spelt flour, 57 grams whole wheat flour, 20 grams wheat germ, 7 grams
salt<br /><b>Toppings<br />
</b>sesame seed (black and white), nigella, flax seed and flaky sea salt<br />
<br />
I tested the leaven with the float test (a bit floats on the water). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Pour warm water into a
large bowl. Add the leaven and stir to disperse. Add the flours.
Use your hands to mix the dough until all of the dry bits of flour have been
incorporated. So I wet my hand and worked the dough until no dry bits of
flour remained. Let the dough rest for 25 to 40 minutes. Then add the salt and
knead it until incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a
plastic container with lid. Leave for bulk fermentation for 2 hours. Every
40 minutes stretch and fold the dough (stretches a corner of the dough onto the
main dough, fold it like an envelope). I placed the dough in the refrigerator for
the night. The next morning I took it out and let it adjust to the room
temperature. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Chad describes how he makes
the crispbreads by hand, but he also mentions th</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">e use of a pasta machine. I
made my choice and used the pasta machine. I divided the dough in 4 portions. I
flattened the dough with my hands before I fed it trough the machine. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VSXU_ML7KT-159s345g244uDmE5RZi8xQzjREZfI3luA79aWYietP__PZIQtyKjBph4mzyNWESnPYjdi-ncLxF05y9hSmIFnULPFQALUgaonezGiY3NPdb4k-kBuxJ6wce6X7GLCUP8/s1600/crispbread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VSXU_ML7KT-159s345g244uDmE5RZi8xQzjREZfI3luA79aWYietP__PZIQtyKjBph4mzyNWESnPYjdi-ncLxF05y9hSmIFnULPFQALUgaonezGiY3NPdb4k-kBuxJ6wce6X7GLCUP8/s1600/crispbread+2.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">I fed it trough
no 7 en each time I gave it a nod. Chad goes all the way to no 1 on the
machine. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GdNQ80z7nF0HyHslcCZrUtbME_-8Xa4iHKgfvt9ZQugh9imaaqo8C0bLoBOj0Vllg81-Mfu_-OYMW6jZ2vJQ76IWDyG696qIC_-RqzVwM5j9pcWIqBp9NSnvKgrlRdq7AXVjcqb_tY4/s1600/crispbread+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GdNQ80z7nF0HyHslcCZrUtbME_-8Xa4iHKgfvt9ZQugh9imaaqo8C0bLoBOj0Vllg81-Mfu_-OYMW6jZ2vJQ76IWDyG696qIC_-RqzVwM5j9pcWIqBp9NSnvKgrlRdq7AXVjcqb_tY4/s1600/crispbread+3.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">I stopped at no 2. It gave evenly thin sheet of dough, which I still
could handle with some care. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dP2GzXPSNR3UPaThtPB9zoS-s-ROVcHmwPf6C-z_2Se_ytF5tsXX_MQi-gijn1ZIBwj_kmGofuA64jVvDOwDuH8H8PgLCYphlJNe6MKbMyDUe0eZ7_5SV_LnpzZPNAFTq6E3xAacktI/s1600/crispbread+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dP2GzXPSNR3UPaThtPB9zoS-s-ROVcHmwPf6C-z_2Se_ytF5tsXX_MQi-gijn1ZIBwj_kmGofuA64jVvDOwDuH8H8PgLCYphlJNe6MKbMyDUe0eZ7_5SV_LnpzZPNAFTq6E3xAacktI/s1600/crispbread+4.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">I sprayed the sheet with some water and sprinkled
the seeds and flaked salt on top. With a plastic bag I rolled the seeds and
salt into the dough. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"> </span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat the oven to 220°C.
<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Bake the sheets 10 – 15 minutes,
until golden brown. It can brown quickly, so keep a close eye on the color.
Place the baked sheets on a wire rack to cool. When you are finished with all
the sheets, lower the temperature to 95°C. Collect all sheets and place them
back in the oven. Even though the crispbreads are baked, they still need to be
further dehydrated and crisped. Leave the door slightly ajar and bake 10 – 15 minutes
longer until thoroughly dehydrated. They should not darken in color. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer them to wire
rack to cool completely. Place broken pieces in an airtight container to keep
them crisp. You can re-crisp them by heating in a 150°C oven for 10 – 12 minutes.</span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Enjoy them!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I send this loaf to
Susans <u><a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>.</u> Don’t forget to visit <a href="http://www.wildyeastblog.com/">Wild Yeast</a>, there is so much to see.</span> <o:p></o:p></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-221243058496051970.post-52284643547568235222014-04-17T01:39:00.000-07:002014-04-17T01:39:08.432-07:00Sourdough with soybeans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-YfnXhdXv2Q3g8Ox3zSxI2wNHpai7RHqUL3X5Fu-Ai2lThmTJASmXZklpbq2mbRhJAwmfM8VHWpJ3_YrCiACLi09jd37wCoLWmxX1T71-mXgv4Tvb0Ki6mdZdBCaT1SXZHzwNMxkQNU/s1600/soybeans+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-YfnXhdXv2Q3g8Ox3zSxI2wNHpai7RHqUL3X5Fu-Ai2lThmTJASmXZklpbq2mbRhJAwmfM8VHWpJ3_YrCiACLi09jd37wCoLWmxX1T71-mXgv4Tvb0Ki6mdZdBCaT1SXZHzwNMxkQNU/s1600/soybeans+1.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">In his latest book "Tartine No. 3, Modern,
Ancient, Classic, Whole" by Chad Robertson I found a recipe with 10% wheat-rye that
appealed to me. In fact most recipes appeal to me, but they are for next time. Chad uses
High-extraction wheat flour and medium strong bread flour. I used flour 550 and
found dried soybeans in my pantry. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">In Thailand you find a lot of soybeans.
Our neighbors grow them and we all eat, drink or use soybean products. At most
markets you find fresh soymilk with Patongo (a Thai version of doughnut). You
find non-fermented and fermented products of soybeans, oil, meal, flour and so on. There
is a long list of health benefits of soybeans. And they taste good. So it’s
time to soak them. </span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbAJ_HbSgI0ZCSVD6jVtfkmgPhTxRu5HqXrNm6vmrffvpwzN1OU9ODIeFp958VwGDmCRMHaF2_XunFzwlYoTRVx6CeHB31yKuwQefG2Z_ajaRRGxK6KHFetnhb9Z_OsySQ6M4l03n3bc/s1600/soybeans+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbAJ_HbSgI0ZCSVD6jVtfkmgPhTxRu5HqXrNm6vmrffvpwzN1OU9ODIeFp958VwGDmCRMHaF2_XunFzwlYoTRVx6CeHB31yKuwQefG2Z_ajaRRGxK6KHFetnhb9Z_OsySQ6M4l03n3bc/s1600/soybeans+2.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">soybeans incorporated in the dough</td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;">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, I used my
hands and let time do the rest. The result is a good looking, good smelling, good
tasting and healthy bread.</span></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPypOclHunwHJf3dJG0on28QeZbnX3Rpb5LAXR2dPIyJZOIgr6y6lgQ8ZCJDgJbiQZ8VsbEwxgqSA8O9Cyw5HzMVRjDPUteGbxlTmbeJ-L9fiCgSgmEo4yg0Rm0ttciA6Ja-i92KQzuSQ/s1600/soybeans+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPypOclHunwHJf3dJG0on28QeZbnX3Rpb5LAXR2dPIyJZOIgr6y6lgQ8ZCJDgJbiQZ8VsbEwxgqSA8O9Cyw5HzMVRjDPUteGbxlTmbeJ-L9fiCgSgmEo4yg0Rm0ttciA6Ja-i92KQzuSQ/s1600/soybeans+3.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">Makes: 1 big loaf <br />
Adapted from: Tartine No 3 by Chad Robertson<o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Leaven<br />
</b>0.5 tablespoon mature starter, 70 grams unbleached
flour (550), 70 grams water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Place the mature starter in a bowl and feed
it with flour and water. Cover the bowl with a lid and let the starter
rise overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Soybeans<br />
</b>75 grams soybeans, 200 grams water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Place the soybeans in a bowl and add 200
grams water. Cover and leave for the night. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b>:<br />
150 grams leaven, 425 grams water, 300 grams unbleached flour (550), 100 grams spelt
flour, 50 grams rye flour, 50 grams wheat flour, 35 grams wheat germ, 75
grams soaked soybeans, 12 grams salt<br />
<br />
I tested the leaven using the float test (a bit floats on the water). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Pour warm water into a
large bowl. Add the leaven and stir to disperse. Add the flours.
Use your hands to mix the dough until all of the dry bits of flour have been
incorporated. So I wet my hand and worked the dough until no dry bits of
flour remained. Let the dough rest for 25 to 40 minutes. Then add the salt and the
soaked soybeans and knead until fully incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a
plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until
it doubled. Every 40 minutes stretch and fold the dough (stretches a
corner of the dough onto the main dough, fold it like an envelope). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a
lightly floured work surface. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 13.5pt;">I wanted to bake a large
loaf. I dusted a kitchen towel with a lot of flour and placed the dough on it. I
placed the kitchen towel in a banneton so it wouldn’t lose it shape. I left it
to proof for 2 hours. Because it was very hot in the kitchen, I placed the
dough in the refrigerator. </span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">In the mean time I pre
heated the oven to 250°C and placed the Dutch oven on the lowest level. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">After about 1 hour the
Dutch oven is sizzling hot, be careful and work quickly to keep the heat in the
oven. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Take the lid of the
Dutch oven and quickly place the loaf in. Quickly score the loaf with a double
sided razor and close the lid and the oven. Bake with lid for 30 minutes. Then take
the lid off and bake another 30 minutes until the loaf is nicely brown colored.
<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer to a wire rack
to cool. This loaf smelled so good. Enjoy it!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I send this loaf to
Susans <u><a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>.</u> Don’t forget to visit <a href="http://www.wildyeastblog.com/">Wild Yeast</a>, there is so much to see.</span> <o:p></o:p></div>
<script type="text/javascript">stenium_url = location.href;stenium_title = document.title;stenium_style = 'classic';stenium_widgets = 'print,email,bookmark,share';stenium_layout = '0';</script><script src="http://www.stenium.com/js/widget_loader.js" type="text/javascript"></script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-221243058496051970.post-43164461812852495142014-04-16T03:20:00.003-07:002014-04-16T03:58:43.149-07:00Sourdough loaf with Spelt Natur<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDmJWa6hja_xGWH7PrmaXBkjG6_SSZ9R6d9jro1Z4DR9o5hapc2D2fKh29CNvPsA3hUFPuHKKxMfT3H_uCqRQGOfjOohvaJJmra9msDSqS7Ou7LMbE56B80DyyLf22rsmi3LBb7WB-To/s1600/Spelt+natur+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDmJWa6hja_xGWH7PrmaXBkjG6_SSZ9R6d9jro1Z4DR9o5hapc2D2fKh29CNvPsA3hUFPuHKKxMfT3H_uCqRQGOfjOohvaJJmra9msDSqS7Ou7LMbE56B80DyyLf22rsmi3LBb7WB-To/s1600/Spelt+natur+1.jpg" height="265" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span><br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">My sourdough starter is bubbling and
smelling freshly sour. It’s time to bake. <a href="http://www.choco-schmidt.com/">Schmidt</a> gave me Spelt Natur to try and
I decided to bake a loaf by Chad Robertson. The original recipe is for Fougasse with Baguette
Dough. But, I wanted to use my Dutch oven and I was happy I did. Because there
was a beautiful oven spring, just have a look at the size of this loaf. Isn’t
it beautiful! <b>And it smelled and tasted great</b>.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Choco Smidt is located in Thailand. They
import good quality European flour. Schmidt gave me 13 bags of pre-mixed flours
to use and write my own experience about it on my blog. This time I used Spelt
Natur. Since it was difficult to buy Spelt I brought some on our trips to the
Netherlands. I love it. The smell is wonderful and it gives a kind of softness to the dough.
Since Spelt Natur is a mix of flours and seeds I had no idea what to expect.
And I’m happy to say I love it too. I added a percentage to my regular
unbleached flour (550). As you can see I added a small amount and it made a
difference already. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Next time when I buy my regular flour I will definitely
buy Spelt Natur as well.</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_lAiWG5ypKFLaOD3X3dm0xql98KN9D38xGWVNU2yMAlS_Uvzij76s3NUU9VzQTTb2i9z6Biw-F-UBnDYzFu_qHh5B72ilfjm5BSDE4dd34pQ6Lf9y0BA762vt7byQAwC4_-uzdyFYgg/s1600/Spelt+natur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_lAiWG5ypKFLaOD3X3dm0xql98KN9D38xGWVNU2yMAlS_Uvzij76s3NUU9VzQTTb2i9z6Biw-F-UBnDYzFu_qHh5B72ilfjm5BSDE4dd34pQ6Lf9y0BA762vt7byQAwC4_-uzdyFYgg/s1600/Spelt+natur.jpg" height="265" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><o:p></o:p></span><br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Makes: 1 big loaf <br />
Adapted from: Tartine Bread by Chad Robertson<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">The evening before make:<br />
<b>Poolish<br />
</b>100 grams unbleached flour (550), 100 grams water, 0.5 gram active dry
yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">In a bowl, mix the flour, water, and
yeast. Let stand for 3 to 4 hours at a warm room temperature or overnight in
the refrigerator. Because I made the leaven at the same time I placed the
poolish in the refrigerator overnight.<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Leaven<br />
</b>0.5 tablespoon mature starter, 110 grams unbleached
flour (550), 110 grams water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Place the mature starter in a bowl and feed
it with flour and water. Cover the bowl with a lid and let the starter
rise overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Dough</b>:<br />
200 grams leaven, 250 grams warm water, 200 grams poolish, 375 grams unbleached flour
(550), 100 grams spelt flour, 75 grams
rye flour, 12 grams salt<br />
<br />
I started with the dough, the next morning when the poolish and the leaven passed
the float test (a bit floats on the water). <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Pour warm water into a
large bowl. Add the poolish and the leaven and stir to disperse. Add
the flours. Use your hands to mix the dough until all of the dry bits of flour
have been incorporated. So I wet my hand and worked the dough until no
dry bits of flour remained. Let the dough rest for 25 to 40 minutes. Then add
the salt and knead it until incorporated. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a
plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until
it doubled. Every 40 minutes stretch and fold the dough (stretches a
corner of the dough onto the main dough, fold it like an envelope). <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">When the bulk
fermentation is complete, transfer the dough to a lightly floured work
surface. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I wanted to bake a large
loaf. I loosely formed a ball and let it rest for 30 minutes. Then I gave the
dough strength by firmly shaping it into a ball. I flipped the loaf onto a
flour-dusted kitchen towel the seam facing up. Covered it with another
kitchen towel to proof for 2 to 3 hours. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">In the mean time I pre
heated the oven to 250°C and placed the Dutch oven on the lowest level. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">After about 1 hour the
Dutch oven is sizzling hot, be careful and work quickly to keep the heat in the
oven. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Take the lid of the Dutch
oven and quickly place the loaf in. Quickly score the loaf with a double sided razor
and close the lid and the oven. Bake with lid for 30 minutes. Then take the lid
off and bake another 30 minutes until the loaf is nicely brown colored. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer to a wire rack
to cool. This loaf smelled so good. Enjoy it!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Trebuchet MS, sans-serif;">I send this loaf to
Susans <u><a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>.</u> Don’t forget to visit <a href="http://www.wildyeastblog.com/">Wild Yeast</a>, there is so much to see. </span><o:p></o:p></div>
Unknownnoreply@blogger.com0