Monday, March 16, 2015

Bread Baking Babes go Granary

This month a new invite to bake with the BBBabes. Our kitchen of the month is the delightful Tanna ("My kitchen in half cups") who invites us to the sandbox to play around with Granary Bread. Granary is a brand bread flour by Hovis from the UK. I baked with that specific brand a few years back and I remember I really love the taste of it. There is no way of getting this brand here, so if you can't get hold of it, feel free to play around to make something similar with the ingredients you can get a hold of. That was the mission this month. 
Here in the Netherlands I can buy malt flour (either whitish or very dark brown) to add to flour in very small quantities, but that's it, no malted flakes. So what to do. I didn't really wanted to order the Hovis Granary flour, because I already baked with it once and even maked different breads with it too. So I searched for malted wheat flakes, I couldn't find them here, but there was an online shop ("Bakery bits") that sold them in the UK. As there were a lot of other nice things to buy there (like nut-brown or red-brown malt flour, fior di Sicilia essence, bread pans, ecc, ecc) I bought several things there and got them shipped over.
I also bought two organic granary flour blends from different mills to try. They both contained white wheat flour, malt flour (a lighter brown coloured one probably) and malted wheat flakes. The blend from Stoate & Sons also containes some rye flour. 


Granary-style rolls (flourblend Stoate/Sons)
I made some rolls with both of these blends and they had a tight crumb, hardly any difference in colour or taste. And I also loved the taste a lot, as expected. Now it was time for my personal playtime. I changed the flour blend, added malted wheat flakes, barley malt syrup and nut brown malt flour. The bread was good, but had a very sticky crumb, hard to slice and the sides of the loaf caved in. As the flour blend should be right (frome experience), it probably had something to do with the amount of malted ingredients. After a little search on the net, I found that too much malt indeed makes a sticky crumb. So I had to change that for starters. 

And this time I got a beautiful loaf, good crumb, lovely flavour and fragrance. I really love this style bread , thanks for letting me play in your sandbox Tanna! And now I have some delicious baking ingredients to play some more after school. As the ingredients for this bread are not available here in the Netherlands, I won't give a translation in Dutch I normally would try to do, because it might be a bit costly to ship the ingredients in. But anyone who want to get to know the granary bread taste, give it a go, try to find as many ingredients as you can (something malted is a must to get an idea of this bread) and bake along with us. 

Become our Bread Baking Buddy, mix, bake, photograph, write ecc about your granary-style loaf adventure and send your details to the Kitchen of the month (that's Tanna this month ) In order to receive a BBBuddy Badge and appear in her round-up post at the end of this month you MUST e-mail her at comments my kitchen at mac dot com – you know no spaces and the @ sign – AND use BBB or SandBox on the subject line. Deadline 29th of March.
Granary-Style Loaf
Yield: 2 loaves
(PRINT recipe)
540 g lukewarm water
20 g barley malt syrup
115 g malted wheat flakes
10 g (nut brown) malt flour
350 g whole wheat flour
70 g whole rye flour
30 g whole barley flour
2 tsp instant yeast
2 Tbsp olive oil
15 g salt
420 – 500 g white bread flour
(optional wheat or barley flakes for topping)

Pour the water into a mixing bowl. Stir in the barley malt, wheat flakes and whole wheat, whole rye and barley flour. Mix in the yeast, and allow this sponge to work for 15 to 20 minutes.

Stir in the oil, salt, and about 300 g of the bread flour. Add flour slowly until you have a shaggy mass hat begins to hold together and pull away from the sides of the bowl.

Turn the dough out onto a lightly floured or lightly greased work surface, and knead until it's cohesive. Give it a rest while you clean out and lightly oil your bowl. Continue kneading for several minutes, adding only enough flour to keep the dough from sticking to you or the work surface. (You can also knead the bread in your standmixer with the dough hook attached for about 10 minutes)

Shape the dough into a ball and return the dough to a lightly greased bowl, turning to coat all sides, cover the bowl with a damp towel or plastic wrap, and let the dough rise until it's doubled in bulk, about 1 1/2 hours. Gently deflate the dough, cut it in half, and shape each half into a log. Press the top in the flakes (optional). Place the logs in two lightly greased bread pans (22 cm). Allow the loaves to rise, covered, until they're about three-quarters of the way to doubled.

Bake the bread in a preheated (200ºC) oven for 30 to 40 minutes, or until an instant-read thermometer inserted into the center of the loaf registers 96º C. Remove the bread from the oven, remove it from the pans, and transfer it to a wire rack to cool.
(adapted from the Granary style loaf recipe by King Arthur Flour)

Wednesday, March 4, 2015

Kouign Amann Buddies - Round Up

These Kouign Amann were really delicious weren't they?! The buttery, sugar crusted layered lovelies from Brittany. I don't think there was anyone who didn't like them. And all of them turned out beautiful as well.

Five Bread Baking Buddies sent in their bakes and take a look at those pictures: beautiful. I'm getting a craving for them just by looking at these pictures.

Thanks all Bread Baking Buddies for sending in your entries, I'm glad you enjoyed making, baking, sharing and eating them with us

  • Carola ("Sweet and that's it") made these, love the suger on top. and check her blog for her tip how to make the butter block the right size using a ziplock bag.
  • Kelly from "A messy kitchen" proofed that the use of spelt flour also makes wonderful Kouign amanns. She also lined her muffin tin with sugar and salt, I think that's just a great idea to remember next time I make these.
  • Judy ("Judy's gross eats") was able to bake the recipe just before she moved house. As several people were saying, these pastries were also on her to-bake-list for a while too. Hers had beautiful layering and a little chocolate too.
  • Sandie from "Crumbs of love" also made little ones in a mini muffin tin for Portion control sake, that didn't work btw. Here another great tip to make a butter blok, line a 6" (15 x 15 cm) tin with plastic and push the butter in it in a flat layer. Great tip.
  • Karen ("Karen's kitchen stories") chilled the dough overnight in the fridge, so she could eat them for breakfast, now that's a great reason to get out of bed! And her pastries look fantastic caramelised on top and bottom.

Monday, February 16, 2015

BBBAbes Bake: Puff Puff Puff

Can you believe it, it's already 7 years the Bread Baking Babes are baking together, some Babes went, some came and some stayed It still is a wonderful way to make recipes you wouldn't be baking otherwise. Thanks Babes for all our bakes together! And now it's my turn again to be Kitchen of the Month. It's always a challenge to find a recipe that's right. I first saw this recipe being made in "The great British Bake Off", where contestants bake their hearts out for several weeks and one is crowned winner in the end. Mary Berry and Paul Hollywood are the judges and both earned their stripes in their long career in baking.

Paul had the contestants make this recipe, with only minor instructions and most of them didn't make it as it should have been. But yay we have the recipe (thanks BBC) and as I wanted to bake these myself some day, I thought it would be even better to bake these with you,

They're called Kouign amann, (pronounced  [,kwiɲˈamɑ̃nː])  and they're layered (a bit like puff pastry) with a sprinkle of sugar in the last layer, so it gets a crispy topping. The standard version is a larger round cake, but for this recipe you bake them in a muffin tin and fold them in so they look like a 4leaf clover on top.

The recipe originates from Brittany in France, where some Keltish clans moved to in the 4th and 6th century from England. It still has it's own cultural heritage and is officially one of the Celtic nations. They also still have their own dialect and therefor it's not surprising that the name of these little sweet rolls are related to Welsh language.... and no I'm not an historian, just a Wiki explorer.

The dough was quite soft (I added a little extra flour), but not sticky and worked very easy. I've had my troubles in the past with butter peeping out when rolling out puff pastry, but this was without problems, just let it chill in between long enough.
Wow these were so good (and very bad for my diet plans), but so yummy, especially when warm out of the oven. I forgot the last sprinkling on top with sugar, so that's bad (but good for my diet). I would put it on next time; the sugary crispyness is so delicious. Watch them in the oven though, so they don't get too dark, put some foil over them, because they need te be baked enough so the interior will be baked and crispy all the way through the bun. And they puffed like crazy!

O yes, you wat to give these a go, yes you really do! Bake along, enjoy the bake and tasting. Bake, write, post and let us know how it worked out. Send your info + picture to the Kitchen of the month (that's me this time, so send it here: notitievanlien(at)gmail(dot)com, add subject BBBuddy). Deadline 1 maart.
Become our Bread Baking Buddy, you'll get a BBBuddy Badge for your entry (you can add that too your post if you want) and will be added to the Buddy round up later. Let's bake!

Kouign amann
Makes 12 pastries
(PRINT recipe)
Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook.
1-2 hours preparation time
30 mins to 1 hour cooking time
300-340 g strong plain flour (plus extra for dusting when rolling)
5 g fast-action yeast
3/4 tsp salt
200 ml  warm water
25 g unsalted butter, melted
250 g cold unsalted butter, in a block
100 g caster sugar for sprinkling on the dough (the final fold just before rolling it out and after it’s been rolled out - not between the other layers), plus extra for sprinkling on top
1. Put the flour (start with 300 g) into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes. Add a little extra flour if the dough is too sticky. The dough should be soft but not sticky (so don’t add to much).
2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.
3. Sandwich the butter between two sheets of greaseproof paper and bash with a rolling pin, then roll out to a 14 cm square. Place in the fridge to keep chilled.
4. On a lightly floured surface, roll out the dough to a 20 cm square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
5. Roll the dough into a 45x15 cm rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30
minutes. This completes one turn.
6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
7. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and  fold into thirds again. Working quickly, roll the dough into a large 40x30 cm rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares.
8. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Press these corners well together, they can open up when unattached to eachother. Sprinkle with caster sugar and leave to rise (room temperature), covered with a clean tea towel, for 30 minutes until slightly puffed up.
9. Preheat oven to 220ºC. Bake the pastries for 30-40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much (and they will). Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn  yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Serve warm or cold. Warm is best!


If you don’t want to eat them all in want go (of just if you want to, but shouldn’t), bag and freeze them.  Before you eat them: Defrost them and place them in a warm oven (180ºC) for about 4-6 minutes or until warm, they will crisp up again.


(slightly adapted from: Paul Hollywood – BBC “The Great British Bake Off”  http://www.bbc.co.uk/food/recipes/kouign_amann_09102)
_______________________________________________________________________________

Bread Baking Babes blazen deeg op

Alweer 7 jaar maak ik deel uit van deze groep Bread Baking Babes. Sommige Babes gingen, anderen kwamen en sommigen zijn er nog steeds. Het is leuk om in deze groep te bakken en altijd weer verrassende recepten te bakken, waar je anders niet aan toe zou komen. Deze maand is het mijn beurt weer om een recept te kiezen. Ik zag dit recept het eerst in de "Great British Bake Off" waar de deelnemers dit moesten bakken met zeer sumiere aanwijzingen en dat ging ook niet helemaal goed bij de meesten. Ik had ze nog altijd op mijn baklijst staan en het leek me leuk ze met elkaar te bakken. Gelukkig hebben wij wel het hele recept met dank aan de BBC.

Ze heten Kouign amann, ([,kwiɲˈamɑ̃nː]) en ze hebben laagjes (net als bladerdeeg) met een laagje suiker in de laatste laag en bovenop, zodat je een gekarameliseerde bovenkant krijgt. Origineel is het één grote rond gebak, maar nu bakken we ze in een muffinvorm en krijg je dus 12 heerlijke gebakjes. 

Het recept komt oorspronkelijk uit Bretagne, Frankrijk, waar in de 4e en 6e eeuw een aantal Keltische stammen neerstreken. Het is nog steeds één van de Keltische naties die daar wonen Ze hebben hun eigen dialect en vandaar ook dat de naam zo'n mooie Welsh klank heeft. (Ja je kunt heel wat opsteken van Wikipedia)

Het deeg was vrij zacht (ik heb iets meer bloem gebruikt), maar niet plakkerig en het werkte eigenlijk heel makkelijk. Eerder had ik wel eens problemen met boter die wilde ontsnappen tussen de lagen, maar dat was nu geen probleem, laat het deeg lang genoeg koelen en het komt goed. 
Deze broodjes zijn zó lekker (helaas niet best voor je dieet), vooral als ze nog lauwwarm zijn. Ik ben vergeten net voor het bakken de bovenkant nog met suiker te bestrooien, dat had ze nog lekkerder gemaakt, dus ik raad aan dat niet te vergeten. Let op als ze in de oven zitten, door de suiker lopen ze risico te donker te worden, dek ze dan af met alufolie.
Heb je ook zin om deze te bakken, bak met ons mee als Bread Baking Buddy! Bak, proef, vertel en schrijf erover hoe het ging. Stuur je info + foto van het eindresultaat maar de Keuken van de maand (en dat ben ik dus deze keer, dus stuur het naar: notitievanlien(at)gmail(punt)com en zet als onderwerp BBBuddy boven je mail. Ik kijk naar jullie resultaten uit. Deadline 1 maart.

Je krijgt voor je inspanningen een BBBuddy Badge, die kan je als je wil bij je blogpost plakken en natuurlijk wordt je inzending opgenomen in de Round-up die hier over een poosje gepubliceerd zal worden. Eén, twee, drie.... BAK!

Kouign amann
(12 stuks)
(recept PRINTEN)
nodig:
muffinvorm (voor 12 muffins)
standmixer met deeghaak (of twee sterke handen)
deegroller
1-2 uur werktijd (met wachttijd tussendoor)
30-40 min baktijd
300-340 g sterke bloem (Amerikaans patent bv) + bloem voor uitrollen
5 g droge gist
¾ tl zout
200 ml lauwwarm water
25 g ongezouten boter, gesmolten
250 g ongezouten boter, koud
100 g kristalsuiker om op het deeg te strooien (de laatste vouw voordat je het uitrolt om te gebruiken én als het voor de laatste keer uitgerold is - niet tussen de andere toeren!) en een klein beetje om tot slot erboven op te strooien.
Doe de bloem (begin met 300 g) in de kom van een standmixer met een kneedhaak. Voeg de gist aan de ene kant van de kom en het zout aan de andere kant. Giet het water en de gesmolten boter erbij en meng het op een lage snelheid ongeveer 2-3 minuten. Daarna kneed je verder op een medium snelheid; ongeveer 6-8 minuten. Voeg een klein beetje bloem toe als het deeg te plakkerig is. Het deeg voelt vrij zacht, maar plakt niet meer als het klaar is.
Haal het deeg uit de kom en vorm het tot een bal. Leg het terug in de licht ingevette kom, dek af met plastic en laat het een uur rijzen.


Plaats de koude boter tussen twee vellen bakpapier en sla het met een deegroller platter. Rol het daarna uit tot een vierkant van 14 cm. Leg het in de koelkast om koud te houden.
Rol het deeg uit tot een vierkant van 20 cm, op een licht bebloemd werkvlak. Leg de boter erop, zodat de punten van het boterblok naar het midden van de zijden van het deeg wijzen. Vouw nu het deeg over het boterblok als een envelop. Druk de naden goed aan.Rol het deeg in een rechthoek van 45 x 15 cm. Vouw ⅓ aan de onderkant van het deeg over het midden en ⅓ van boven naar beneden, zodat je drie lagen over elkaar hebt (als een zakenbrief). verpak het in folie en leg het terug in de koelkast, minimaal 30 minuten. Dit is één toer.
Herhaal dit proces nog twee maal, zodat je in totaal drie toeren doet. Laat het deeg in de koelkast rusten tussen de toeren, minimaal 30 minuten. 
Rol het deeg weer uit als een recht hoek, bestrooi het deeg met suiker en vouw het weer in drieën. Rol daarna het deeg weer uit tot een lap van 40 x 30 cm (werk de zijkanten zo bij dat ze recht zijn). Werk snel, zodat het deeg niet te warm kan worden. Bestrooi het deeg nu weer met suiker (wrijf het er een beetje in) en snijd het deeg dan in 12 gelijke vierkanten (15 x 15 cm).

Vet een muffinvorm in met olie (voor 12 stuks). Pak een deegvierkant voorzichtig bij de vier punten en breng het (gesteund door je andere hand aan de onderkant) naar de muffinvorm en plaats het erin, duw de punten goed tegen elkaar aan zodat ze niet los gaan tijdens het bakken. De bovenkant ziet er een beetje uit als een klavertje vier. Strooi over de bovenkant nog wat suiker en dek af met plastic of een theedoek en laat het ongeveer 30 minuten rijzen op kamertemperatuur. Niet te warm laten rijzen, dan smelt de boter tussen de lagen.
Verwarm de oven voor op 220ºC.  Bak ze ongeveer 30-40 minuten of tot ze goudbruin zijn. Dek ze af met alufolie als ze te snel bruinen (door de suiker) en dit kan al halverwege gebeuren, dus houd ze in de gaten. Ze zullen als het goed is enorm groeien in de oven. Als ze uit de oven kunnen laat je ze nog een minuut of vijf in de vorm afkoelen, omdat ze door de suiker heel heet zijn. Haal ze er dan voorzichtig uit en laat ze verder afkoelen op een rooster. Serveer ze lauwwarm of koud, maar lauw zijn ze het lekkerste!
Als je ze niet in één keer allemaal wilt opeten (of als je dat juist wel wilt, maar beter niet kan doen), doe ze in een diepvrieszak/doos en vries ze in. Als je ze wilt eten, van te voren laten ontdooien en ze een minuut of 4-6  in een warme oven (180ºC) weer oppiepen.
(aangepast naar: Paul Hollywood – BBC “The Great British Bake Off”  http://www.bbc.co.uk/food/recipes/kouign_amann_09102)

Friday, January 16, 2015

BBB make chapatis

This month our lovely hostess of the month is Elizabeth ("Blog from Our kitchen") picked a flatbread recipe for us to bake. They love flatbreads here, especially ones that go with a delicious meal. I made chapatis a long time ago, about time I made some again. So Chapatis were on the menu last week. 

Check out Elizabeth's awesome video how to bake and puff these little breads up like a balloon. As I don't have a stove with flames or electric (I use induction), I didn't get them to puff up like that, but they still were very good. I just pressed them to the pan with a spatula and give them enough heat to bake all the way through. I must admit I had some issues with these, I poured in too much of the water to start with and ended up needing a lot of flour to roll them out. Of course this resulted in a lot of smoke when the flour started to burn in the hot pan, fortunately our fire alarm didn't go off in the room next door. So mine weren't all that they should have been, but still very good. I had big plans to make a delicious rendang, curry, or tikka massala to accompany them, but in the end I just baked some chicken drumsticks, took the meat of the bones and threw several ingredients from the cupboards in (green curry spices, coconut milk, ginger, lemon grass, chili, courgette ... ecc.) and it turned out super delicious in the end (the sauce could have been a little thicker though). We all enjoyed this very much.

Now your mouth is watering right?! So bake along with us and treat yourself (and your family) to home made chapatis and make something delicious to go with them. Bake, taste and tell us about your experiences, send all your details to our kitchen of the month Elizabeth. She'll send you the Bread Baking Buddy Badge (you can add that to your post if you like) and put your entry in a round up later on. Deadline for sending in your admission is the 29th of this month. Have a wonderful time baking!

CHAPATIS, AKA ROTIS (INDIAN FLATBREAD)
(makes 8)
(PRINT recipe)
Equipment
stove
open wire rack (open wire rack on feet so it’s about an inch off the burner)
rolling pin
heavy carbon steel shallow frying pan (tava)
tongs
lidded pot
Ingredients
140 g all purpose flour
70 g whole wheat flour
1/2 tsp salt
up to 1 c. just-boiled water (I used less)
In a bowl, mix flours and salt. Add hot water gradually, stirring with a fork until you have a soft dough. The amount of water will vary drastically depending on air temperature and humidity. You just have to play with it. You are aiming for dough that resembles silly putty. Using as little extra flour as possible, knead on a board or in the air for 10 minutes until the dough is soft and silky.Put the dough back in the bowl. Cover with a damp cloth or plate and let sit on the counter for 30 minutes to one hour.
Put the tava (or iron cast skillet) on medium heat. Do not oil it. Put the wire rack on another burner at the highest heat possible. Cut the dough into 8 equal pieces. Lightly flour each one and put 7 pieces back in the bowl. Cover the bowl.

Form the piece of dough into a ball and flatten it. Roll it out into a round til it is quite thin but not too thin - about 2 mm.  As you roll out the dough, make sure it is not sticking to the board and that there are no holes. Keep the rolling pin lightly dusted with as little flour as possible and the board the same way.
Place the round of dough on the hot tava (griddle). As soon as you see little bubbles form, turn it over using tongs. As soon as there are little bubbles on the reverse side, lift the bread off the tava with the tongs and place it on the wire rack. It should puff up. Turn it over once or twice to ensure that it puffs up completely. Don't be worried to see a few dark brown spots on it. (If you are lucky enough to have a gas stove, you can hold the bread directly over the flame.)

Put the finished bread into a pot and cover it with a lid. Keep it in a warm oven. Roll out the next piece of dough and repeat til you have 8 rotis. As you put a new roti on the stack, turn the finished rotis over to keep the bottom ones from getting wet.
(based on "Flat Wholewheat Bread - Roti" in A Taste of India by Madhur Jaffrey)