Thai Rose |
This month Tanna of Kitchen
in Half Cups is the lovely host of the Bread Baking Babes. She found a
beautiful shaped rose for us to bake. I don’t have a lot of experience braiding
dough. I’ve braided a Challah
with ginger syrup, which was interesting and I need to do it more before it’s
in my fingers. But, shaping the Estonian
Kringel with Coconut changed this. It’s so easy and the outcome is nice,
not like a braided Challah, but it looks beautiful when you serve it.
There are over 100 species of roses. Their size and shape vary and most have colors
that range from white through yellow and red. Most species are native to Asia,
with smaller numbers native to Europe, North America, and northwest Africa. Roses are used in many different ways; for their appearance, smell,
taste and even as medicine.
There are approximately 15.000 different species of plants in Thailand and the
largest group is orchids. There are 1.157 species found in all types of
habitats. Even though there are many beautiful native orchids in our garden we still
love the sight of a rose.
My “rose” has thicker petals, because: 1. I should have rolled out
the dough as thin as strudel, but I didn’t. 2. The dough should be stronger
than my tacky dough to keep its shape. 3. Better to under proof it than fully
proofed in this temperature (30°C).
Always good for next time, because there will be a next time for sure. This Russian Rose is a big hit!
Always good for next time, because there will be a next time for sure. This Russian Rose is a big hit!
"BBB-Rose" |
Name Russian Rose
Found at Tanna of Kitchen in Half Cups
Addapted from Guro on The Fresh Loaf
Yields 1 big loaf
Mixing 4 minutes
Fermentation 40 – 60 minutes
Shape Rose
Proof at roomtemp. 30 minutes
Bake 230°C 45 minutes
This is what I used:
Bakers formula % grams
Flour 100 600
Bakers formula % grams
Flour 100 600
Water 75 450
Salt 1.6 10
Final Dough Tsp grams
All Purpose Flour 600
Water 450
Salt 10
Salt 1.6 10
Final Dough Tsp grams
All Purpose Flour 600
Water 450
Salt 10
Flax seed (grind) 1.5
Wheat Germ 1.5
Dried Yeast 7
Sugar 10 (I omitted this)
Oil, olive 50
Wheat Germ 1.5
Dried Yeast 7
Sugar 10 (I omitted this)
Oil, olive 50
Filling
Onion and garlic roasted with white wine vinegar
Salt and Pepper
Rosemary, dried
Onion and garlic roasted with white wine vinegar
Salt and Pepper
Rosemary, dried
Topping
Butter
This is what I did:
This is what I did:
The dough: I added all of the ingredients in the mixing
bowl of a spiral mixer and mixed until all was well combined. I mixed on second
speed for 2 minutes. The dough should be supple and tacky.
Bulk Fermentation: transfer the dough to a slightly oiled container, cover and leave for 60 minutes.
Bulk Fermentation: transfer the dough to a slightly oiled container, cover and leave for 60 minutes.
Shaping: Place the dough on a lightly floured work area. Flatten the dough
gently with your hands and use a floured rolling pin to make it a thin as you
can. Tanna said: “thin like Strudel”. Mine wasn’t. Smear the filling out and roll the dough into a log. Have a look at the photos on the Estonian Kringel with Coconut I made before. Cut the log in half
length. Twist the two halves together, keeping the open layers up. Give a round
shape and transfer to parchment paper on peel. Carefully pick up the braid and place on parchment and I covered it
with an open spring form. I covered it with a plastic bag.
Pre heating: I pre heated the oven to 230°C.
Proofing: I proofed the loaf for 30 minutes.
Baking: I placed the loaf with the parchment and spring form on the baking stone.
Baking: I placed the loaf with the parchment and spring form on the baking stone.
I baked the loaf for
45 minutes. Because the temperature in my oven is very difficult to adjust I
left it on 230°C. Tanna said: “bake it for 5-10 minutes on 210°C and turn the
temperature to 180°C for another 20-30 minutes”.
Cooling: Let the loaves cool completely on a wire rack. Enjoy!
Cooling: Let the loaves cool completely on a wire rack. Enjoy!
I send this to Susan’s YeastSpotting, to Bake Your Own Bread and to BBB Tanna’s Kitchen
in
Half Cups
What did
you bake this month? Don’t forget to show it.
So I love your new rose species with thicker petals! What a great way to describe it! And it is lovely.
ReplyDeleteGreat fun to discover how the complicated look is not so complicated after all.
So happy to have you baking with us agin.
Thank you Tanna, I loved your choice for this month and soon this rose is back on our table. Can't wait to see what the Babes come up with for next month.
DeleteI was having connection problems and only the first image loaded. I'm so gullible that, for a moment, I thought the Thai rose was your bread! And I was going to protest at your claim that the petals were too thick.
ReplyDeleteBut then reason prevailed. I reloaded and saw the actual bread. It is just as beautiful as the actual rose. Who cares that the petals are thicker? It looks wonderful.
(I was SURE that I commented on this before! Or is it my imagination that I have previously marvelled at the lovely red colour your onions turned?)
Hi Elizabeth, I wish I could make petals like the real thing. But we're happy with the real bread. Maybe my onions and the rest is a bit orange because of the flash?
DeleteThis bread sounded pretty tempting and it's beautiful.
ReplyDeleteHope you're having a lovely day.
Kristy
Thank you Kristy, thanks for your visit, hope to see you often. Just go for this bread, it's fun and delicious!
DeleteOh my goodness, what a wonderful savory bread! And the comparison to a rose is perfect ... pulling the braid together into a circle make it resemble a floral petal design!
ReplyDeleteThank you Connie for visiting me! I look forward to getting to know you as I explore your bread posts more!