Rolls based on baps-like dough.
- 500 g bread flour
- 1 teaspoon salt
- 60g lard
- 20g yeast
- 150g milk
- 150g water
1. Mix flour and salt in a bowl. Add the diced lard. Combine with your fingertips lard and flour. Make a well in the flour, add the milk and water. Crumble the yeast in the milk. Start to mix all (by hand or with a food processor), add some water if the dough is to dry (one tablespoon at a time I usally need an additional 25g). Turn out the still sticky dough on working surface.
knead by hand for 2 – 5 minutes until a smooth dough.
Return the dough to the bowl to rise for 1 hour to 1 1/2 hour.
2. Turn out the dough and form into rolls. Use about 50g for each roll. Put the dough ball on the work surface, cup your hand over it, gently rotate your hand so the dough is rolled around and formed into a smooth little ball. Arrange on a greased baking tray well spaced apart
Used 3 portions to form small bread loaves.
Leave to rise for about an hour.
3. Bake in a preheated oven at 220 C for about 22 minutes until golden brown. Leave to cool on a wire rack.
Simple rolls using an enriched dough and some (two) spices.
- 500 g flour
- 9g cinnamon, some ground pepper
- 1 teaspoon salt
- 50g butter
- 1 tablespoon sugar
- 1 egg
- 250 g milk
- 20 g yeast
1. Add flour, spices and sugar in a bowl and mix.
Make a well in the mixture, add most of the lukewarm milk and the egg. Crumble the yeast in the milk.
Start to mix incorporating the flour.
Add remaining milk and mix all to a sticky dough. Turn out on work surface and knead for 3-5 minutes to a smooth dough. Return to bowl and leave to rise for 1 hour.
2. Turn out the risen dough (doubled). Use about 50g for each roll. Put the dough ball on the work surface, cup your hand over it, gently rotate your hand so the dough is rolled around and formed into a smooth little ball. Arrange on a greased baking tray well spaced apart (15 rolls).
leave to rise for 45 to 60 minutes.
3. Bake in a preheated oven at 220 C for about 22 minutes. You could glaze the rolls with an egg milk mixture.
Waffles based on a sourdough starter. Water and flour ingredients are quite exact others are more aproximative. Result is very light waffles, not to sweet.
- 200 g sourdough starter (based on 100g water and 100 flour)
- 700 g bread flour
- 700 g water
- 60 g butter
- 100 g milk
- 3 eggs (small ones, could be 2 large ones also)
- 4 tablespoons sugar
- pinch of salt (or cream of tartar)
1. Reactivate the starter by adding 300 g water and 300 g flour. Mix well.
Save 200g for future use, leave other part to rise for 4-5 hours (from 11:00 till 15:30).
2. Flour batter should be active now (visible bubbles).
Add remaining flour (400g) and same amount water. Mix well with a spoon for 2 minutes. Leave to rise for about 3 hours (15:30 to 18:00).
3. Flour batter should be well risen and doubled in volume.
Separate yolk and egg white. White goes in a spotless, grease-free bowl. Whisk the white with the salt to a smooth foam (not to stiff peaks).
Melt the butter and leave to cool. Add the milk and sugar to the butter and mix; add the egg yolks. Mix all together. If the mixtures curdles, add some flour. Not a big deal if it’s not a completely smooth mixture.
Gently add the butter and milk mixture to the flour batter. Using a spoon slowly combine both. At first both parts will seem to “avoid” each other. The risen flour mixture will shrink a little in volume.
When both are wel combined add the egg white in the same manner.
Some small patches of egg white will probably remain.
Leave to recover for about 30 minutes.
4. Bake in a waffle-iron till golden brown, timing depends on the type of iron +-50sec in my case.
First sourdough waffle.