Friday, December 16, 2016

Bread Baking Babes bake a bread with beets!

This month for the Bread Baking Babes a bread from our super Bread Baking Babe Cathy ("Bread Experience") who baked a bread with beets!
If you go to her blog you can see that she tried out some different versions, made with raw, roasted and cooked beets. I used cooked beets and adapted the recipe below to how I did it. I thought the bread would be more red in colour, but it has a nice pinkish colour. I used a little less sugar and omitted the vanilla, cause I didn't want a sweeter bread.
It is perfect for lovely sandwiches without it, but I might try it again with the sweet hint and then use the roasted beets. It was a lovely recipe to make, love the braiding and fun to bake a bread with beets for the first time! Thanks Cathy! You wanna bake along right, real fun to make and
eat your own pink bread. Cathy is our Kitchen of the Month, so you can send your bakes to her, well a picture of it. Here is what she said on her blog about you coming a Bread Baking Buddy: Just bake some beet bread and post about it on your blog and on the Bread Baking Babes FB page by the 30th of this month. If you don’t have blog, please post a photo of your bread on the BBB FB page.

Send an email to breadexperience at gmail dotcom with BBB December Beet Bread in the subject and Cathy will send you the Buddy Badge to display on your blog. Have fun baking!

Beet Bread
(makes 1 large loaf)
(PRINT recipe)
starter
30 g sourdough starter (or 1/2 teaspoon instant yeast)
80 g bread flour
40 g water
Put the sourdough starter in a small bowl and pour in the water.  Mix to break up the starter.  Add in the flour and mix until thorough incorporated.  Cover and let it rest at room temperature for 8 -10 hours.  If your house is cold, it might take longer. To test if the levain is ready to use in the dough, perform the float test by taking a little bit of sourdough and dropping it in a bowl of water.  If it floats, it is ready. If not, let it rest a while longer and try the test again.

final dough
700 g bread flour (divided 500, 200)
2 TBsp sugar
1 tsp fine sea salt
3 TBsp oil
135 g sourdough starter
60 g water
¼ tsp instant yeast
2 ½ large eggs, lightly beaten
230 g cooked beets, turned to a puree

Poppy seeds, optional
Egg wash: ½ left over egg, beaten
Puree the beets in a blender, adding the water gradually. Puree until the mixture is completely smooth.
Mix the flour (reserving 200 grams), sugar and salt together in a large bowl.  In a separate bowl, mix the pureed beet mixture, beaten egg and oil.  Add the wet ingredients to the dry ingredients and mix well.  Add the sourdough on top and mix thoroughly.
You can mix by hand or using a stand mixer.  Gradually mix in up to 200 grams of flour.  Let the dough rest for 30 minutes.  

Remove the mixture to a lightly floured surface and knead the dough. Add a little more flour if necessary to form a supple and workable dough.
Clean out the bowl, and grease it lightly with oil. Shape the dough into a ball and place it back in the bowl. Cover with a kitchen towel.  Let it proof for 2 -3 hours.  Perform a fold after the 1st hour, place back in the bowl. Repeat at the 2nd hour.  You can let the rest for the final hour or place it in the refrigerator overnight
After the bulk ferment, at room temperature or in the refrigerator, divide the dough into 3 equal pieces and shape them into a ball. Let them rest a few minutes, then divide each ball into 3 equal pieces.
To make the braids, shape them into a batard and seale the seams.  I let the batards rest for a few minutes before rolling out the strands. Roll into strands, and braid the loaf
Place the braided loaf on a parchment-lined baking sheet and brush with egg wash. Cover gently with oiled plastic wrap so it doesn't stick to the braids and let them proof about 1 1/2 hours, until they have grown to about 1 1/2 times their original size.  If your kitchen is cold, it may take longer.
Preheat the oven to 180ºC and place the oven rack on the middle shelf.
Brush the loaf again with egg wash and sprinkle the top with poppy seeds.

Bake the loaf for 15 minutes, rotate the pan for even baking, then bake an additional 15 minutes depending on the size of the loaf. It should register 96ºC in the center.
Transfer the loaf to a wire rack and let it cool for 1 hour before slicing.
(adapted from the adeption from 'The bread bakers' apprentice' - Peter Reinhart)

Wednesday, November 16, 2016

Bread Baking Babes and rye porridge

A great choice this month by our Babe Kelly ("A Messy Kitchen"), a bread with rye flour and grits. You start by making a porridge of the rye ingredients.... no work whatsoever, boil, pour, stir and leave for the night. This is your starter of a delicious, healthy bread.

I made this bread once before in 2006, it turned out better than that time, so I must have learned something in the years in between.. or it's just luck. It is a lovely bread and a nice bread to bake, it reminded me of several breads from the third "Tartine" book that I baked in the meantime. UPDATE: thanks to Elizabeth I discovered that I totally missed that the baking starts in a cold oven. I adjusted the recipe as I just baked in a pre heated oven as I normally do.

We would love you to bake this great loaf with us and become our Bread Baking Buddy. Here's how: (I copied this from Kelly)  Just bake your version of this bread by November 30th and send her a note with your results and a picture or link to your post at eleyana(AT)aol(DOT)com with Buddy Bread in the subject line and she will include you in our buddy round up at the beginning of next month and send you a badge to keep and/or add to your post.  You don't have to have a blog to participate, a picture is fine!

Thanks Kelly for having me revisite this lovely loaf! Get baking Buddies and have fun.

Porridge Bread (Pain Bouillie)
makes two small loaves in one pan
(PRINT recipe)
Porridge
18 g honey
410 g boiling water
110 g whole rye flour
150 g cracked rye grain

dough
1 tsp active dry yeast (3 g)
45 g warm water, divided
All of the bouillie from the previous step
10 g sea salt
2 tsp caraway seeds
1 TBsp raisins
± 240 g unbleached white
make the porridge starter: Mix the honey into the boiling water until dissolved.  Pour it over the rye flour and grain in a bowl.  Let it soak for a few minutes, then give it a stir to make sure all the flour is moistened.  Cover the bowl and set aside overnight in a warm area.

For the dough:
Dissolve the yeast in 2 TBsp of the warm water.  Put all of the porridge (bouillie) into a madium bowl or stand mixer and mix in the salt.  Crush the caraway seeds with a mortar and pestle until fragrant and broken.  Add the raisins and grind into a paste.  Stir the last 1 TBsp water into the caraway/raisin paste.  Add 2 tsp of the resulting caraway flavoring into the porridge.  Slowly 200 g of flour, mixing in on low speed or with a plastic dough scraper.  Mix in the yeast.  Continue adding the remaining flour slowly until the dough is a medium firm consistency.  Knead for 5-8 minutes, adding a little more white flour if necessary.  The dough will be sticky but should be firm.

Put the dough in the bowl, cover with a moist towel, and let rise in an unlit oven (or warm place) for 1½ - 2 hours.

When the dough has doubled, cut into two pieces.  Shape into two short logs.  Grease 23 cm x 13 cm bread pan (or another size that fits them) and oil one side of each loaf.  Place them together in the pan with the oiled sides touching.

Cover again with a moist towel and let rise for 30-45 minutes in a cold oven until the dough has crested the edge of the pan by 1 cm.

Slash the top of each loaf with a little 5 cm cut, and brush tops with oil.

Preheat the oven to 230ºC and put the loaves in to bake, with added steam.  Bake for 15 minutes.  Reduce heat to 200ºC and bake for 15-25 minutes longer.  They will be quite dark,  but you can tent with foil before it gets too dark (I did).  Check the core temperature of the loaf: it should be 96ºC.

Cool on a wire rack and slice thinly when bread is completely cooled.
 
(source: Joe Ortiz – the village baker)

Sunday, October 16, 2016

Bread Baking Babes Bake Bagels (aka BBBBB)

This month our Bread Babe Karen Kerr ("Karen's kitchen stories") made us bake bagels! I like bagels, the kids love bagels, so for us a wonderful choice. O... these are bagels with cheese... I love bagels with baked cheese, one kid hates cheese and one can't (shouldn't) eat anything with milk. To please everybody, I made the recipe and made 4 bagels with cheese and 4 plain ones. Everybody happy!

This was a spot on recipe. I didn't have an Asiago cheese unfortunately (I love it though!), so I used Parmigiano in the bagel and some Dutch grated cheese to sprinkle on top. And that worked really well. It was fun to bake bagels again, mine were a bit flat on the bottom, but we didn't mind that one bit. Thanks Karen for letting us bake these!

Do you now crave for cheese bagels? Or you can make plain ones if you want. Get ready and bake along with us and become our Bread Baking Buddy. You have until the 29th of this month and send your contribution to Karen (karen.h.kerr(at)gmail(dot)com) and she'll send you a Bread Baking Buddy badge to add to your post and you'll be on display in the round up on her blog. So have fun, enjoy baking and eating! We're all looking forward to your bagels.

Asiago Bagels
Makes 8 bagels
(PRINT recipe)
dough
7 g diastatic malt powder, or 1 TBsp barley malt syrup
1 tsp instant yeast
10 g salt
255 g water
454 g unbleached bread flour
87 g grated Asiago cheese

topping
some grated Asiago cheese
to boil the bagels:
2  liter of water
1,5 TBsp barley malt syrup
1 TBsp baking soda
1 tsp salt
Stir the malt, yeast, and salt into the water.
Measure the flour into the bowl of a stand mixer, and pour the water mixture over it.
Mix on low with the dough hook for three minutes. The dough should be stiff, but not super dry. Adjust the water if necessary. Cover and let sit for five minutes.
Mix again on low for another 2 minutes.
Transfer the dough to your unfloured work surface, and knead the cheese in by hand, for about one to two minutes. If the dough seems a bit too dry, wet your hands a few times as you knead. Form the dough into a ball and place it in a lightly oiled bowl or bucket. Turn the dough to coat with the oil. Cover and let rise for one hour.
Turn the dough out onto the counter and cut it into 8 equal pieces. Form each piece into a ball.
Line a baking sheet (or two quarter sheet pans) with parchment and spray with spray oil or brush it with oil.
One at a time, roll each ball into an 20 – 25 cm strand. Wrap it around your hand, overlap the ends under your palm, and roll the ends together on the work surface. Sometimes a few drops of water helps glue the ends together. If the dough resists rolling, let it rest, covered, to relax the gluten. Alternatively, you can poke a hole in the middle of the ball of dough and gently pull the dough out into a circle with your thumbs. You're aiming for a 5 cm hole.
Place each shaped bagel on the parchment. When done, spray the bagels with spray oil. Cover with plastic wrap and refrigerate overnight, or up to 2 days.
On baking day, remove the pan from the refrigerator 60 to 90 minutes prior to baking.
Preheat the oven to 250ºC

At one hour, check to see if the bagels are ready by doing the "float test." Fill a small bowl with water and place one of the bagels in the water. If it floats, they are ready. If it doesn't, wait another 20 to 30 minutes. (note: If your bagels look puffy, they will float, I didn’t bother doing this)
To prepare the poaching liquid, bring 2 liters of water to a boil. Lower to a simmer. Add the malt, baking soda, and salt.
Lower a bagel, top down, into the simmering water. Simmer about 45 seconds on one side, and then flip with a slotted spoon. Simmer for another 30 seconds. Using the slotted spoon, place it back onto the oiled parchment lined baking sheet with the top up and sprinkle with some grated cheese topping. Continue with the rest of the bagels.
Place the baking sheet into the oven and reduce the oven to 230ºC. Bake for 8 minutes. Rotate the baking sheet, and bake for another 12 minutes.
Cool the bagels on a wire rack for about 30 minutes.

(adapted from Peter Reinhart's “Artisan Bread Every Day”)

Sunday, October 2, 2016

Bread Baking Buddy round up for September


Bread Baking Babes' September was coconut roll time. And we are very glad that two buddies entered their rolls and they liked them as well!So without further ado lets start showing them off.

Claartje from Scotland baked the rolls, though not a her blog this time. She sprinkled some coconut op top, which is a great idea. The taste reminded her husband of dutch "kokosbrood" (a thin slice of pressed coconut) and he is totally right! She used the doubled filling and look how perfect in the middle it sits. Well done!

Our second buddy is Zosia ("Are you cooking?") baked with us for the first time and we're happy she did. Look at those wonderful light and fluffy rolls, just perfect! She was one of the bakers who also own the book "Home Baking", where the recipe came from it's appearently a popular book. 

Thanks wonderful Bread Baking Buddies for baking with us, we hope to see you again next time, so watch the 16th for our new challenge. Keep on baking.

Friday, September 16, 2016

BBB: coconut for a tropical feel

And then there was summer in Holland yay!! A few weeks with real summer holiday weather, we had to wait until september, but it came (last hot day was only yesterday). So these buns I choose for our challenge this month, takes the summer vibe a little further. I didn't know that in advance of course, but it's just a happy coincidence. I took on another month of being Kitchen of the Month and didn't have a lot of time to find a more challenging recipe. It's quite an easy recipe, but the taste is good (as long as you're into coconut). I've changed the original recipe by doubling the amount of filling and added a pinch of cinnamon in it.
The way the shaping is in the recipe is a bit strange in my eyes, but you can do it your own way and make your own style. The long bun is a way to have some filling with each bite. Comments from my husband (he had one in his lunchbox): "that was good, like have dessert after lunch". Wanna bake some too and become our Bread Baking Buddy, knead, shape and bake, post and tell about your coconut adventure. Send your details to me (notitievanlien (at) gmail (dot) com) and I put the entries together in a round up and you'll receive the Bread Baking Buddy Badge to add to your post (if you want). Hope you feel like baking!! Deadline 29th of September. Happy Baking!

Coconut rolls
(makes 12)
(PRINT recipe)
dough
2 TBsp sugar
160 ml lukewarm water
2 tsp dry instant yeast
300 g bread flour
50 ml vegetable oil
3/4 tsp salt
filling
80 g + 2 TBsp dried, unsweetened, grated coconut
(or sweetened coconut, reducing the light brown sugar with 4 TBsp)
120 ml boiling water
150 g light brown sugar
4 TBsp corn starch
2 TBsp butter
pinch of cinnamon (optional)
Combine all the dough ingredients and stir them together. Knead the dough until smooth and souple. At first it’s very sticky, but after kneading it shouldn’t be very sticky anymore. Place the dough in a lightly greased bowl, cover and leave to rise fora bout 1½ hours or doubled in volume.


Now make the filling. When using dried coconut (80 g), it needs to soak in a bowl with boiling water. Leave soaking for 10-15 minutes.
Mix the cornstarch and sugar in a seperate little bowl before adding it to the coconut.
Melt the butter in a saucepan, add the coconut-sugar mixture and keep it on a low heat until it thickens, a few minutes. Keep stirring to avoid it burning.
Take it of the heat and leave to cool. When cooled, place in the fridge.
About 30 minutes before assembling the roll, take the filling out of the fridge.
Stir in the remaining 4 TBsp of coconut in. At first the filling might be a bit stiff, but a little stir will soften it enough. Set aside.

Divide the dough in two parts. Start with one piece, and roll it out into a rectangle of 30 x 16 cm. Now cut it lenght wise in two equal parts, so you have two long thin strips.
Place a quarter of the filling evenly over the middle of the strip. The filling should be fairly dry, don’t place wet filling on the dough.
Flip over one long side of the dough over the filling, then flip over the other side. The two sides should slightly overlap. Close the seam by pinching the dough together.
Turn the roll seam side down. Cut the roll in three equal parts. Push the filling back a little, so you can close the cut sides, so the filling is no longer to be seen and can’t leak out.
Adapted recipe with twice
the amount of filling and
a pinch of cinnamon
Original recipe
with half the amount of filling
Repeat with the other three strips (the one that you have rolled out and the two strips you make of the remaining dough). Place the rolls, 4 cm apart, on parchment paper placed on two baking sheets. Cover them with lightly greased plastic and leave to rise for 35-45 minutes. They are ready when a light indentation, you make with a finger, stays visible.
While the dough proofs you should preheat the oven to 190ºC.
Bake the rolls for about 15-18 minutes until they are golden brown.(If you bake on two sheets, exchange them after 8 minutes, so they bake evenly)
Let the rolls cool on a wire rack. Eat them luke warm or at room temperature.

(Adapted from: “De kunst van het bakken” – J. Alfort & N. Duguid)