Thursday, June 16, 2016

Bread Baking Babes gaan op de gezonde toer.

(recipe is also in English)
Deze maand is het mijn beurt om een recept te kiezen voor de maandelijkse Bread Baking Babes uitdaging.

Ik heb een broodrecept gekozen dat supergezond is, het is namelijk volkoren + nog flink wat extra zemelen. Sommige mensen hebben moeite 100% volkoren dat niet droog is en/of een baksteen, maar dit is nog even een groter uitdaging.

Het is een Italiaans recept van de kokende tweelingzussen Silimi, die in Italië heel bekend zijn.

Sorelle Simili.jpg
Margherita and Valeria Simili
Ik heb het recept in 2008 al een keer eerder gebakken, maar heb helaas geen aantekeningen erbij gezet, dus ik had geen idee of ik het recept braaf gevolgd heb, of veranderingen heb gemaakt. Ook kan ik niet meer nagaan hoeveel zemelen ik extra heb bijgevoegd, het recept spreekt nl van 50-100 gram extra. En dat is aardig wat, omdat zemelen niet veel wegen. In het boek waar het recept uit komt wordt verteld dat een leerling van de bak- en kookdames dringend adviseert om niet meer dan 50 g te gebruiken, omdat je anders het gevoel krijgt dat je spaanplaat aan het eten bent. Dus het zal spannend zijn wie wat aandurft.
zemelen (fijn)

Het zal ook aan je volkorenmeel liggen, of het grof of fijn volkoren is. Mijn ervaring is dat grof volkoren luchtiger is, omdat er minder stukjes zemelen de glutenstructuur verstoren. Ook de zemel kan fijn of grof zijn en dat maakt dan ook verschil. Ik heb het onderstaande recept eerst met fijne zemelen gemaakt.De hoeveelheid water is daardoor ook verschillend, want de ene neemt meer op dan de ander. Je moet echt je bakkerservaring aangespreken om tot een goed deeg te komen. Want laat je het te droog, zal je misschien echt het gevoel krijgen dat je spaanplaat eet.
In het brood worden walnoten or rozijnen toegevoegd, maar je kunt ook een combinatie nemen of een andere soort noot of fruit. Het is wel beter om ze vooraf te weken, zodat ze niet later vocht aan het deeg onttrekken.


Er wordt ook melkpoeder gebruik, waarvan gezegd wordt dat het aromatischer is en een vollere smaak heeft, maar je kan ook melk gebruiken (of een deel melk) in plaats van water. De uitdaging is dus hoeveel zemelen durf je aan, zonder dat je spaanplaat of karton zit te eten straks.
Ik moet zeggen het lukte beter dan ik had verwacht, ik heb eerst 75 g tarwezemelen (per recept) gebruikt, en dat met grof volkorenmeel en fijne extra zemelen.

2 manieren: 2e= links, 1e = rechts
Ik heb ook nog even twee methoden van kneden uitgeprobeerd.

De eerste. Het deeg werd gekneed zonder de extra zemelen, zodat zich al een mooi glutennetwerk kon  vormen. Ondertussen weekte ik de zemelen met wat water. Ik heb minder water ge bruikt dan in het recept, maar dat hangt dus van de zemel af. Als het deeg al aardig elastisch wordt, zet je de machine uit en laat je het minstens 8 minuten rusten. Daarna voeg je de geweekte zemelen toe en  kneed je die erdoor.

De tweede. Alle ingrediënten (behalve rozijnen en noten) tegelijkertijd in de kom en kneden tot ik een vlies kon trekken van het deeg (niet te hard laten draaien in de standmixer, ik deed het op 1) Ik gebruikte her 40 g minder water, toch waren beide broden even sappig.

Het maakte niet extreem veel verschil, bij de eerste methode had ik de indruk dat de luchtgaatjes iets beter verdeeld waren, maar niets schokkends.
Ik heb 100 g geweekte rozijnen en 100 g gehakte pecannoten gebruikt per recept. 

Het brood heb ik 40 minuten laten bakken, Ik had er één brood van gemaakt en dat heeft het echt die tijd wel nodig. Als het brood te donker wordt bovenop, gewoon even afdekken met alufolie.

De volgende dag aten we het voor het ontbijt. Onze zoon heeft het liefst zo licht mogelijk brood (lees: wit), dus hij nam het niet en at het brood van gisteren (volkoren!). Maar mijn man is dol op dit brood, hij vindt hoe meer zemelen, zaden, pitten of granen erin zitten, hoe beter. En dus was dat een groot succes.

Whole wheat bread with 
100 g added coarse wheat bran
Zelf heb ik mijn brood het liefst... steeds anders (soms, wit, soms volkoren en soms ertussen in), zolang het maar geen baksteen is of te droog. En dit brood was echt lekker, eerlijk gezegd had ik toch een beetje verwacht dat het 'te gezond' zou smaken. Helemaal goed, en die rozijnen vond ik echt een heerlijke toevoeging. Dus voor mij was het een succesvol recept... nu nog met 100 g zemelen!

En wat denk je? Het kan echt, ik heb nogmaals het recept gebakken, nu met 100 g extra zemelen. Nu een grove zemel (de andere was op). Het leek wel een berg toen ik het afwoog, ik weekte de zemelen met 300 g water en dat was toch iets te veel, dus moest ik later meer volkorenmeel toevoegen.Nu denk ik, ik had de zemelen gewoon moeten uitdrukken. Ik heb weer een lang brood gebakken in mijn casino bakblik (zonder deksel) en ik heb de 1st genoemde methode van kneden gebruikt. En het lukt prima! Niks geen spaanplaat.

Heb je nou ook zin om mee te bakken, dan kan je onze Bread Baking Buddy worden. Ik verzamel dan alle baksels in een bericht op mijn post en stuur je een Bread Baking Buddy Badge, die je (als je een blog hebt) bij je bericht op je blog kunt plakken.

Vertel hoe het ging, hoeveel zemelen heb je gebruikt? Stuur je naam, blognaam, bericht url en een foto van je brood naar mij notitievanlien(apestaartje)gmail(punt)com.
Deadline 29 juni. Dus pak je zak zemelen en bakken maar.
Je kunt ook nog even bij de andere Bread Baking Babes kijken (links in de linkerkolom) wat die ervan gebakken hebben.

Zemelenbrood
(2 kleine of 1 groot brood)
(recept PRINTEN)
500 g volkoren tarwemeel
300-380 g water
50-100 g (biologische) tarwezemelen (ik gebruikte 75 g)
+ Extra water voor de zemelen  (± 2 g water per 1 g zemelen, maar dit hangt af de zemel, (dus niet te veel water toevoegen aan het begin, dat kan je beter later bijsturen)
20 g verse gist of 7 g droge gist
1 el gerstemoutstroop of honing
30 g boter
1,5 tl zout
50 g melkpoeder
200 g walnoten (of andere noten) grof gehakt (of 200 g rozijnen of ½-½)

Meng de gist met ¾ van het water, moutstroop, boter, melkpoeder en zemelen. Voeg wat volkorenmeel erbij en het zout, als het gemengd is, voeg je de rest van het volkorenmeel erbij en meng de ingrediënten (met hand of standmixer), voeg meer water toe als het te droog wordt.  De zemelen zullen nl. nog vocht opnemen en anders wordt het brood te droog. Kijk na 10 minuten of je nog extra water toe moet voegen, doe dat indien nodig. Het is niet een nat deeg, maar moet wel vochtig en een beetje plakkerig aan voelen.

Nu ga je het deeg kneden met de hand of de standmixer op een niet te snelle stand (1) en neem de tijd om de gluten te ontwikkelen. Het deeg moet uiteindelijk elastisch zijn (je kunt er een vlies van trekken, ook al wordt dat bemoeilijkt door de zemelen).
Vorm het deeg tot een bol, plaats het in een licht ingevette kom en dek af met plastic, laat het een uur rijzen op een warme plek.
Terwijl het deeg rijst, wel je de rozijnen ongeveer 20 minuten  in warm water, giet het water af, dep ze droog en laat ze op een doek nog wat verder drogen aan de lucht. Als je noten gebruikt kan je ook wellen (ik heb dat niet gedaan), dan ongeveer 40 minuten.

Keer het gerezen deeg op een licht ingevet (of licht bebloemd) werkvlak en druk het plat in een grote ovaal. Verdeel ⅔ van de noten/rozijnen over het deeg en vouw het deeg in drieën op. Druk het deeg weer plat en verdeel de rest van de vulling erover. Rol het deeg op en verdeel het in tweëen (voor 1 groot brood, laat je het zo). Maak de vorm die je wil, als je in een broodblik bakt maak je een rol met de breedte van het blik. Als je één brood wil maken zou ik dit niet tot een groot rond brood vormen, je hebt dan kans dat het midden niet gaar wordt.  Plaats het deeg op een bakplaat met bakpapier of een ingevet broodblik en dek af met licht ingevet plastic. Laat het rijzen op een warme plek, ongeveer 45 min. Controleer of het genoeg gerezen is door een bebloemde vinger zachtjes in het deeg te duwen, als de deuk direct terug veert, laat je het nog even langer rijzen, als de deuk niet weggaat of maar een klein deel, is het brood klaar om te bakken.

Je moet ondertussen de oven (liefst met steen en metalen bakje op de bodem om stoom te creeëren) voorverwarmen op 200ºC.

Snijd het deeg aan de bovenkant in en zet het in de oven, giet wat heet water of ijsblokjes in de metalen bak om stoom te maken en doe de deur snel dicht. Bak ongeveer 30-40 minuten, controleer of het brood ook van binnen goed is met een kernthermometer (± 96ºC). Als de bovenkant te bruin wordt, dek die dan af met een stuk alufolie. Neem de broden eruit als ze klaar zijn en laat ze volledig afkoelen op een rooster voor je ze snijdt.

(bewerkt naar: “Pane e roba dolce” - Sorelle Simili)

Bread Baking Babes go healthy

(Nederlandse versie KLIK HIER)

And it's time again for the recipe for the month of June. And surprise I("Notitie van Lien") am the Kitchen of the month this time.
Sorelle Simili.jpg
Margherita and Valeria Simili

I choose a recipe for June with health benefits….lots and lots of bran. It is a recipe by the Simili sisters (sorelle Simili), the famous cooking and baking twins from Italy.

I’ve baked this recipe once in 2008, but I didn’t add any remarks or notes to the recipe, so I don’t have a clue if I did follow the recipe or made adjustments and how much bran and extra water I used.It can be hard to make a 100% whole wheat loaf that is not like a brick and moist. This recipe is all whole wheat with bran added. 
The recipe suggest 50-100 g of extra bran…. And that is a lot, because bran is very light in weight. In the book they say that a student urged strongly to just use the minor quantity (50 g), because it would become like chipboard if you were to use more. So it might be daring to use more than the minimum amount, let us see what everybody chooses.
wheat bran

It will also depend on your whole wheat flour, I know that fine milled WW makes a denser loaf than when the bran is left larger and added back later to the rest of the flour.
Also you have to add extra water (and time to let it absorb it) with the bran. You really have to use your baker’s experience and gut instinct to get the right consistency.

There is an addition of walnuts, or raisins, or a combination. It might be a good idea to soak both on forhand, so they don’t substract any moisture from the dough.

There is an option to use milk powder, of which they say that it is more aromatic and has a fuller taste, but you can also use milk instead of water and leave the milk powder out. (you can use another kind of milk if you want: almond, oat milk ecc.)
Well I guess the challenge is to bake a bread with as much bran as possible without eating chipboard or cardboard.

And it turned out better than I expected. I used 75 g wheat bran (a loaf) on top of the whole wheat flour, the bran was pretty fine.

2 methods: 2nd one( left) & 1st one (right)
I did a little test with two methods of kneading:

The first one. I kneaded the dough without the added bran, so that the gluten were already strong, in the meantime soak the bran in some water. I used less water than the recipe; about 60 g water on 75 g bran, but it will depend on the bran. Add the soaked bran after kneading the rest for at least 8 minutes and knead it in (my machine was on 1) until combined, this takes several minutes.

The second one. I added everything (except raisins and nuts) to the bowl at the same time and kneaded until I could pull a window from the dough. This used 40 g less water. Even though both doughs ended up moist.

There was just a little difference, in the first one the air was more evenly distributed and seemed a little lighter. But nothing shocking.
I used 100 g soaked raisins and 100 g coarsly chopped pecans for each loaf.

I think it's best kneaded long and slow, but too long is possible as well, as the gluten are already 'bothered' by all that bran, keep the gluten strands as strong as possible, so check the window pane from time to time.

I baked for 40 minutes, I think it really needs that, because the dough is moist and heavy and otherwise the sides of the loaf may collaps. Do cover with foil if the top gets too dark. Leave it to cool completely before slicing.

This morning we had it for breakfast. Our boy prefers his bread as light as possible (read: white), so he skipped this one and ate yesterdays' bread (whole wheat!). But my husband LOVES this bread, in his view it's the more fibre (seeds, kernels ecc) the better (I knew that). So that was a hit!

I prefer my bread divers (sometimes white, sometimes ww, sometimes in between) but always without brick-qualities and moist. And this was delicious! It really was, I wasn't expecting that myself to be honest. I put some Gouda cheese on it and it was just great. I personally loved the raisins in it... yes I have a sweettooth.

So for me it was a succesfull recipe. Now there is the challlenge to make this with the largest amount bran given a 100 grams!

And it can be done! I've baked the bran bread again, but now with 100 g additional wheat bran! I had a different kind of bran now, these were a lot coarser. It seemed like an awful lot of bran when I weight it. I pre-soaked them with 300 g of water (which turned out to be a bit too wet, so I had to add a little more WWflour in the end). I baked one large loaf in my pullman pan with the lid off. I used the first method of the dough making, just because it makes sense to me adding this much gluten disturbing stuff. And it worked
Whole wheat bread with 100 g added coarse wheat bran
It would be great if you could join this challenge, how much bran can you add to still make good edible bread?  Get your bag of bran, knead, post and let us know how it went. And join us as a Bread Baking Buddy, send you results and what you thought of this to the Kitchen of the Month (that's me this time!) type BBB Brab Bread as subject to notitievanlien(at)gmail(dot) com and you'll be send a Bread Baking Buddy Badge that you can add to your blogpost if you like. Deadline the 29th of June. Take on the challenge and let's bake!
Bran Bread
(makes 2 loaves)
(PRINT recipe)

500 g whole wheat flour
300-380 g water
50-100 g (organic) wheat bran (1 used 75 g/1 cup)
+ Extra water for the bran (± 2 g water per 1 g bran)
20 g fresh yeast or 7 g instant dry yeast
1 TBsp malt flour (light or dark) (or honey)
30 g butter
1,5 tsp fine salt
50 g milk powder (you can also skip this and substitute the water with milk)
200 g walnuts (or other nuts), coarsely chopped (you can also use raisins instead or ½-½)

Mix the yeast with 3/4 of the water, malt flour or syrup (or honey), butter, milk powder and the bran (and additional water), add some of the WW flour, salt and start mixing it adding the rest of the WW flour and if needed the rest of the water. Don't put everything in at once, you can always put more in later when the dough is almost ready. The dough has to be moist and sticky

As the bran in the flour and the added bran take time to absorb the water, leave the mixture to rest for about 10 minutes. Now check the  consistence and decide if there is more water needed. Start kneading the dough, the dough should not be very sticky after a minute or 6.
Put the dough in a lightly greased bowl, cover and leave to rise for about 1 hour.

While the dough is rising: Soak the raisins for about 20 minutes in lukewarm water, pat dry with a kitchen towel and leave them on a dry tea towel to dry a little further. If you use nuts you can do the same, the soaking time will be longer about 40 minutes.

Turn the dough out on a lightly floured surface and press or roll it out flat in a big oval. Divide ⅔ of the nuts and/or raisins over the dough, fold the dough in two, press or roll out again and sprinkle on the remaining nuts/raisins. Roll the dough (jelly roll style) and divide in two. Or make one large loaf.
Take one half and place it on the counter and press the escaped nuts/raisins back in the dough, press it down a little and shape it to a round, without working the dough, but by rolling it between your cupped hands on the surface. Repeat with the second half of the dough and place the dough balls on parchment paper. You can also shape the dough into a log and place it in a greased baking tin.


Now cover with lightly greased plastic plastic. Let it rise for about 45 minutes in a warm and draft free spot. Check if it's ready to bake by pressing a floured finger in the dough, it the dent springs back, leave it to rise longer, if the dent doesn't disappear, it's ready to bake.

Preheat your oven (preferably with an oven stone and a metal tin on the bottom of the oven) to 200ºC (400ºF).

Make slashes in the dough and put them in the oven (on the stone if you have it), pour some water in the metal tin to create steam and quickly close the oven door. Bake for about 30-40 minutes. Check the temperature of the bread (95ºC/200ºF) to be sure it is cooked.If the top gets too dark before the bread is done, cover with tin foil. Take the loaves out and leave to cool completely on a wire rack.

(Adapted from: “Pane e roba dolce” - Sorelle Simili)

Monday, May 16, 2016

BBBabes.... spring has arrived!

Our experienced Bread Baking Babe Cathy ("Bread Experience") has picked us a wonderful spring recipe; a spring focaccia, a thin focaccia made with a poolish, fresh lemon slices and topped with some spring greens after baking.

I haven't baked a focaccia in a while and even though it takes time as the dough is folded every 20 minutes in the beginning, but this gives that lovely crisp crust, airy and soft crumb that I really love ánd have been missing without realising it. As topping I kept it simple, lemon slices, black sesame seeds, za'atar, coarse salt. And some fresh herbs after baking. Some here took the lemon slices off before eating the focaccia, but then it still had the lovely fresh lemon flavour from the juices that had gone into the bread. And there were requests to make this again! So this was a winner here, thanks Cathy for this beautiful recipe!

And I can really recommend for you all to bake it too, if you think 4 focaccia's is to much for you, just half the recipe. So give this recipe a try and become our Bread Baking Buddy! Bake, post, and send your findings and details to our Kitchen of the month May: Cathy "Bread Experience" and get a Bread Baking Buddy Badge to add to your blogpost. But most of all you can enjoy this lovely flatbread! Happy baking!

Thin Crispy Spring Focaccia
Makes: 4 x 400 g focaccias
(PRINT recipe)
Poolish:
40 g (100 %) bread flour
44 g(125%) water, room temperature
1/8 tsp instant yeast

Final dough
668 g (80%) bread flour
167 g (20%) whole wheat flour
¼ tsp instant yeast
625 g (75%) - 725 g (87%) water
84 g (All) poolish
17 g olive oil
25 g water (3%), to mix with the salt
17 g coarse sea salt
Topping suggestions
olive oil
coarse sea salt, for sprinkling if desired
fennel seeds, to taste
dried thyme, to taste
lemon slices, thinly sliced
spring mix greens, or other greens as desired
alfalfa sprouts

Poolish:
In a medium bowl, whisk together the bread flour and yeast. Pour in the room temperature water and combine using a wooden spoon. Scrape down the sides of the bowl using a spatula or dough scraper. Cover the bowl with plastic wrap and let it rest on the counter at room temperature (25ºC) for 12 to 14 hours.
Final dough:
The next day, or when ready to mix the final dough, whisk together the flours and yeast in a large bowl. Pour the water and oil over the poolish and mix thoroughly with a wooden spoon or Danish dough whisk to break up the poolish. Add the water gradually, reserving the 25 grams to mix with the salt. Scrape down the sides of the bowl with a dough scraper, cover and let it rest (autolyze) for 20 minutes.
Uncover and sprinkle the salt over the top of the dough. Pour the remaining 25 g of water over the salt to dissolve it.  Using wet hands, thoroughly incorporate the salt into the dough. Scrape down the sides of the bowl, cover with plastic wrap or a kitchen towel and let it rest for 20 minutes.
Sprinkle water on a work surface. Uncover the dough and transfer it to the wet surface. Using wet hands, fold the dough from all sides.  Then gently tuck the seams under and place the dough back in the bowl. Using water on the counter and your hands, alleviates the need to oil the bowl or the work surface. Cover the bowl again with plastic wrap or a kitchen towel and set the dough aside for the third time to ferment for 20 minutes.

Sprinkle water on the work surface again and fold the dough one last time. Tuck the seams under and place it back in the bowl. Cover and set it aside to ferment for 2 hours.

An hour before you plan to bake the focaccia, place a baking stone or tiles in the oven and preheat it to 260ºC. If you plan to use a pan for steam, place it in the oven at this time.

Sprinkle your work surface with water. Transfer the dough to the work surface and divide it into four equal pieces. Depending on the type of flour you use and the hydration, each piece will be approximately 400 g.  Mine were about 410 g each.

Shape each piece into a round and cover with plastic. Let them bench rest for 15 minutes.

Lightly oil two half sheets of parchment paper. Place one dough ball on each sheet. Gently press on the dough to degas it and then shape each piece into a flattish round.  Cover the rounds with plastic wrap and let them proof for 45 minutes.

Uncover the dough, drizzle olive oil over the top and gently stretch each piece into an oval disk the length of the parchment paper, or to the desired size.  Sprinkle the top with fennel seeds, thyme and sea salt (optional) and place thinly sliced lemons, as desired.   
The first time I made these focaccias, I used one lemon to top two focaccias, but it really needed more so for the next batch, I added more lemon slices.

Using a baker’s peel or unrimmed baking sheet, transfer the focaccia (on the parchment) to the preheated baking stone.  If using steam, add ice cubes to the steam pan.  I used my new baking steel with no added steam.  

Bake the focaccia for 10 minutes, or until the loaves are golden brown and crisp around the edges. Remove the parchment paper partway through baking to allow the bottom to firm up.

Remove from the oven and transfer to a wire rack to cool.  Add a handful of the spring mix greens and sprouted alfalfa and tear apart pieces or slice it if you prefer.
Repeat with the remaining focaccias.
(Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute)

Sunday, April 17, 2016

Cinnamon rolls without cinnamon? Babes think outside the box

This is the challenge of the Bread Baking Babe Karen ("Bake my day!") for this month, and it's just like her to let us bake cinnamon rolls without cinnamon! And yes I'm a day late. But I think I'm a good girl for getting it baked and posted at all. It's been a crazy week without much sleep (and I don't do well when sleep deprivated). We had a Spanish exchange student over for the week and two boys take even longer in the bathroom in the morning than one, so I had to get up very early to be ready before them. Although in all honesty I must say our own boy takes definitely 4 times longer than our guest. Very late in bed because as I was the designated taxi driver, I had to pick them up at night, when they had their get togethers. This after the flue, of which my body is still recovering, can't remember being so tired for so long just from the flue. But anyway, I was a zombie during most of the day. Our Babe Karen Kerr said I could make the dough in advance (in de the fridge), so I could divide the tasks in two. That was good advice, but I totally forgot that my Kenwood is out of order, and I still haven't taken any action to get it fixed. So very annoying, so I had to buy bread, never bought so much bread for... well for over a decade. I didn't like it at all, but I had to feed them something right. I can't knead it by hand because of the arthrosis in my thumbs. 

So after we had dropped our guest off  and waved goodbye at  school to drive to the airport with the rest of the Spanish students, I got my tiny old Kenwood chef out of the bag...I forgot how small it is and how awful this dough hook is. But there I went and kneaded the dough... then I read in the recipe that it just had to be 'combined'.... that can't be good, so I kneaded anyway, just didn't feel right to do a no-knead here.
Then I read in the recipe that baking soda and baking powder had to be added after an hour. (did I mention that I was tired?), well I tossed everything in from the start. Except for the milk that I reduced down by 130 ml... and it still was too wet. So I must have read the recipe at some point to be aware of that. I choose a pastry cream filling with tropical flavours. I made the pastry cream in advance..... I had to bin it as it had been in the fridge too long and had a funny smell, so had to do that again. In the end the rolls did turn out alright, even though I shouldn't have baked them in a glass dish, the bottom in the middle was barely cooked. Then I had to rewrite the recipe to how I did it, I just hope I added all the changes, because I couldn't remember it all I think. The taste is quite sweet, i would omit the coconut blossom sugar next time I think, but very delicious with that coconut pastry cream, I love that.

O yes I almost forgot: I did use all three rising agents. I wouldn't use them all again to be honest, I didn't find much difference with the dough part compared to the normal "just instant yeast" dough. I didn't research anything about it (obviously!) so read the other Babes' posts what they discovered.

Would you like to bake along with us and make cinnamon rolls without cinnamon? Get creative, bake and become out Bread Baking Buddy. Send your findings in baking these rolls, picture ecc and se
nd this to  "bakemyday at gmail dot com" , that is the kitchen of the April.  Have a look at Karen's blog for more info and the original recipe.

Don't forget to take a look at what the other Babes baked, so many combinations of flavours and all mouth-watering delicious! Links in the left side bar.


"This is not a cinnamon roll"- rolls…. because they are my
Sweet Tropical Rolls
(Makes 12 rolls)
(PRINT recipe)

dough
350 ml milk
60 g butter
95 g sugar (depending on the rolls you make)
2 ½  tsp instant yeast
520 g bread flour
65 g bread flour (extra, reserve to add later)
½ tsp heaping baking powder (I’d leave this out next time)
½ tsp scant baking soda (I’d leave this out next time)
1 tsp salt

filling to your own liking (…but not cinnamon!)
I made a sweet tropical filling:
- Coconut pastry cream:        500 ml coconut milk
(you'll need ± half the recipe        ½ (or 1) vanilla bean
                                            70 g sugar
                                            2 large (or 3 small) egg yolks
                                            45 g cornstarch
- 50 g pistachio nuts, finely chopped (put two TBsp aside for the topping)
- 100 g candied pineapple, in small strips
- 60 g coconut shavings (unsweetened), lightly roasted ( reserve 10 g for the topping)
- 40 g candied mango (soak it 10 min. in advance when it’s quite firm), in thin strips
- 50 g coconut blossom sugar (reserve 10 g for topping)

sugar glaze (optional)
some pineapple juice
icing sugar

Dough
Place room temperature milk, vegetable oil, sugar and yeast in a bowl. Add 520 g flour. Knead the dough, cover and let rise for 1 hour.
You may now proceed to roll out the dough in a rectangle or refrigerate for at least an hour or up to 3 days. (Probably need to keep an eye out for overflowing dough, so punch down if it rises to the top). Relatively slack dough so it probably is easier to work with when chilled!

Coconut pastry cream
Mix in a bowl: sugar, cornstarch, egg yolks and a little coconut milk. Slowly heat the rest of the coconut milk in a pan, scrape the seeds out of a vanillabean (or a ½ bean) and add that to the milk, also add the bean. When the milk has come to a boil, take the bean out and pour the hot milk into the egg mixture while whisking well. Then return the whole mixture back into the pan and bring to a boil on medium heat. Continue to stir or it will burn on the bottom of the pan. Let it boil for 2 minutes. Take it off the heat and pour it into a heat proof bowl. Cover the surface with clingfilm to prevent the forming of a skin and let it cool, then put in the fridge until use.

Continue with the dough
Next, remove the cover and add baking powder, baking soda, salt and more of flour if needed, Knead it well, but the dough will be slack. Put the dough in the fridge for 1 hour.
Proceed as you will with any other rolls you make; roll dough into a large rectangle on a floured surface. Original states to roll thin. Use whatever you feel comfortable with. Although I can imagine that a slacker dough might need to be rolled thinner?

Filling: use your imagination... go sweet, go savoury, go wacky. Make it yours and make it good!

I used a tropical filling like this:
Roll out the dough into a large rectangle. Spread about half of the pastry cream evenly on the dough surface, sprinkle 40 g of coconut blossom sugar over the pastry cream. Followed by the pineapple and mango pieces, chopped pistachios and the slithers of toasted coconut.

Roll up the dough from the long side, don’t push too hard or you will press out the pastry cream. Cut 12 slices (about 4 cm thick) and place them in a large rectangle baking tin or oven dish, cut side down. Cover and set aside to rise for at least 45-60 minutes before baking.

Before placing the buns in the oven, sprinkle the remaining 10 g of coconut blossom sugar and chopped pistachios over the top. Bake for 20-25 minutes in a preheated oven (190ºC) until golden brown. Place on a wire rack to cool before icing the buns.

Glaze:
You can make a little glaze with icing sugar and pineapple juice(or lemon juice). If you just want a shine make a thin glaze and brush it over. If you like your glaze thick, add more icing sugar and let it drizzle over the top.



Wednesday, March 16, 2016

Babes go nuts again

Another month, another episode of the Bread Baking Babes. And this time it's Elizabeths ("Blog from OUR kitchen") turn to find us a recipe to bake. And she came up with a wonderful loaf with Walnuts. We love a bit of nuttyness here (in more ways than 1). We eat 15 g of walnuts every day, it's said to prevent early demention and it should help to keep your brain fitter for longer and when it tastes good at the same time, I see no harm in that. So if we eat a few slices of this bread, we have our daily intake already.

I pretty much stayed close to the recipe, just didn't bother to soak the yeast, there really is no need to do that with instant yeast. Just threw the hot water in until the butter melted, then all the flours and let it cool until lukewarm. Then sprinkled the yeast on top and started the kneading. Worked very well. But definitely don't skip the roasting of the nuts, that does really give wonderful flavour. I added the ground ginger, but never tasted any of it in the final product. Very nice bread. I made the two rings as stated in the recipe, I'd make a large loaf or two smaller long loafs next time, that's just easier when making sandwiches for the guy's lunchboxes. Wonderful choice Elizabeth, my brains are doing well again! (who am I kidding?!)

Wanna bake this and get your brain in order again... yes you! you need it too. Bake along with us and become our Bread Baking Buddy, bake, post, write about your baking and send this all to our lovely and slightly nutty babe Elizabeth (go to her page on the how and whereto). Have fun with the baking!

Auberge Walnut Bread
makes 2 loaves
(PRINT recipe)
253 g walnut halves, divided (200 g whole walnut halves & 53 g walnut halves, finely chopped)
420 g boiling water
34 g milk powder
36 g unsalted butter 
10 g salt
0.5 g powdered ginger
84 g dark honey
634 g flour, divided in
- 250 g white bread flour
- 15 g flax seed, crushed (or ground)
- 360 g whole wheat flour
29 g wheat germ
6 g (2 tsp) active dry yeast
milk or cream for brushing during baking

Walnuts: In the morning of the day you plan to bake the bread, spread the walnut halves in a single layer on a cookie sheet and toast them in a 200ºC oven for 8-10 minutes. Set aside 200 g onto a plate to cool. Using a very sharp knife, finely chop the other 53 g.

Mixing the dough: Pour just-boiled water into a large mixing bowl. Whisk in milk powder. Immediately add butter, honey, salt and powdered ginger and whisk until the butter has melted and the honey is incorporated.
Add flours, wheat germ and finely chopped walnuts on top of one side of the large bowl and mix them. Wait for this mixture to cool doen to 30ºC or less. Add the yeast and start kneading.

Kneading: Knead in the bowl (or use your electric mixer's instructions for kneading) until the dough is smooth, "elastic and no longer sticky". Add more flour or water if the dough stays too wet or is too dry after 8 minutes of kneading

Proofing: Cover the bowl with a plate and allow to proof in a draft-free area (oven with only the light turned on is ideal) until the dough has doubled. Cover cookie sheets with parchment paper.

Walnuts and Shaping: Turn dough out onto a lightly floured board and divide in two. Roll each piece into a ball. Cover with a clean tea towel and allow to rest for 20 minutes. After their rest, flatten each ball into a disc and even divide the rest of the walnut halves on top, "pressing the nuts in slightly", then roll each piece of dough to form a log. Joining the ends to make a ring, place each log seam side down on the parchment paper. Cover with a tea towel and allow to rise in a draft-free area until the rings have almost doubled.

Baking: Preheat oven to 190ºC. Just before putting the bread in the oven, spray the tops liberally with water. Put the bread into the oven and immediately turn the thermostat down to 180ºC. After 35 minutes, brush the tops of the loaves with milk or and continue baking for about 10 more minutes until the loaves are nicely browned and have reached an internal temperature around 96ºC (the bread sounds hollow when knuckle-rapped on the bottom).Remove the bread from the oven.
Allow the bread to completely cool on a footed rack before cutting into it. It's still baking inside! Of course you may want to serve warm bread: reheat it after it has cooled completely. To reheat and/or rejuvenate UNsliced bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

(based on recipes for Le Pain de Noix in Auberge of the Flowering Hearth by Roy Andries de Groot and Pane di Noci in The Italian Baker by Carol Field