Long rye loafs (Sun 28.02).

Long rye loafs.

Ingredients.

  • 200 g coarse wholemeal rye
  • 600g white bread flour
  • 1 teaspoon salt
  • 30 g butter
  • 20 g fresh yeast
  • 450 g water

1. Mix both flours with the salt. Add the butter (diced) and rub into the flour.

Crumble the yeast with a little of the flour. Add the water and mix using a spoon.

Turn out on work surface and knead for 5 to 8 minutes. Dough remains sticky.

Leave to rise for 1 hour.
2. Turn out the risen dough. Divide in 4 equal parts. Form each into a long (30 cm) string.

Leave to rise for another hour.

3. Slash the loaves before inserting in the oven. Bake in a preheated oven at 230 C for 10 minutes. Lower the temp. to 200 C and continue to bake for another 20 minutes

Leave to cool on a wire rack.

Posted in rye

Sourdough rolls (Sat 27.02)

Sourdough rolls.

Ingredients.

  • 200 g starter (half water, half flour)
  • 300 g white bread flour
  • 500 g wholemeal flour
  • about 500 g water
  • 1 teaspoon salt

1. Initial starter: Reactivate the starter by adding 300g water and 300g white flour.

Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.
2. Starter very active at this stage.

Add the 500g wholemeal flour and the salt. Add enough water to form a sticky dough. Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough.

Form into small rolls about 50 g each.

Put on a greased baking tin. Leave to rise until doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.

Saffron bread (Sat 27.02)

Saffron bread based on various recipes. No additional fruit added,
cane sugar used in the dough and for the topping. Loaf formed in a
focaccia form. Longer rising times due to the high amount of butter.
Very light result.

Ingredients.

  • 1 teaspoon saffron strands
  • 2 tablespoons water
  • 500 g white bread flour
  • 1/2 teaspoon salt
  • 60 g cane sugar
  • 120 g unsalted butter
  • 30 g fresh yeast
  • 300 g milk
  • melted butter for glazing
  • cane sugar for topping

1. Place the saffron strands on a saucer and put in a hot (180) oven for 10 minutes (watch closely), or for one minute under a grill until a bit darker.

Soak the strands in the water and leave for an hour.

2. Mix flour, salt and sugar in a large bowl. Rub in all the butter.

Add the saffron strands and liquid.

Crumble the yeast in the flour, add the milk and mix to a sticky dough.
Turn out on work surface and knead for about 3 minutes to a smooth ball.

Leave to rise for 2 – 3 hours (2 hours in a warm spot).

3. Dough about doubled in size.

Put the risen dough in a greased tin and spread the dough to fill the tin (23×29 cm).

Leave to rise for 45 minutes.

4. Glaze the dough with some melted butter;

start pre-heating the oven (190 C).
Leave to rise for another 15 minutes.

5. Glaze again with some melted butter and cover the top with cane sugar.
Bake for 30 minutes.
Turn out on a wire rack to cool.

saffron bread

Overnight rise (Fri 26.02)

Rolls with an overnight rise (experiment).
Usually the overnight rise is the first rise of the dough.
In this case rolls are a bit late for breakfast, more for lunch.

Here the dough was started at 22:00, left to rise for 45 minutes.
Rolls were formed around 23:00 and left to rise in the fridge. In the morning (6:50) the bread was placed in a cold oven. Oven set to start warming at 07:45 with a temperature of 200 C, for 25 minutes. At 08:10 left them for an additional 5 minutes. Ready (cooled) for breakfast at 08:30.
The dough is a  simple (babs like) dough. Rather firm dough to avoid spreading too much during the long rise.
Just a little yeast used.

Ingredients.

  • 500 g white bread flour
  • 1 teaspoon salt
  • 40 g lard
  • 5 g fresh yeast
  • 150 g milk
  • 150 g water

1. Mix the flour with the salt. Add the lard and rub in with your fingers.
Crumble the yeast in the flour and add the milk and water.

Mix all together to a rather firm dough.

Turn out on a work surface and knead for 3 minutes to a smooth/firm ball.
Leave to rise for 45 minutes.

2. Turn out the dough and form into small balls about 50 g each.
Put on a greased and floured baking tin well spread apart.
Sift some flour over the rolls, cover with a (floured) cling film.
Store overnight in the fridge.

3. Remove from the fridge. Remove the cling film.

Leave to recover/rise for 1 hour.

4. Bake for 30 minutes starting in a cold oven with a temp of 200 C.
Leave to cool on a wire rack.

Light grey bread (Wed 24.02)

Combination rye, white bread flour.

Ingredients.

  • 600 g white bread flour
  • 100 g rye flour (T130)
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 450 g water

1. Combine flours and salt in a bowl. Crumble the yeast with a little of the flour. Mix with the water. Turn out on work surface and knead for about 5 minutes.

Leave to rest for 15 minutes.

2. Form the dough into a firm ball and leave to rise for 30-40 minutes.

3. Turn out the dough on a floured surface. Form into one loaf. Store on a floured couch seam side up.

Leave to rise for 45 minutes.

5. Turn the loaf onto a greased or floured baking tin.

Leave for another 15 minutes while preheating the oven.

6. Bake at 210 C for about 30 minutes.

Leave to cool on a wire rack.

Posted in rye

Oat meal bread (Tue 23.02)

Oat meal bread with half milk, half water.

Ingredients.

  • 700 g oat meal (in fact a mix of white bread flour, oat meal and some rolled oats)
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 200 g milk
  • 200 g water

1. Mix oat meal and salt. Crumble in the yeast and add the milk and water.

Mix the dough, if dry patches remain add some water. Turn out on work surface. Knead to a smooth ball (3-4 minutes).

Leave to rise for 50 minutes.

2. Form into a loaf, and put on a floured baking tin.

3. Make a large cut lengtwise in the loaf 15 minutes before going into the oven. Spray or glaze the cut with some water.

Bake in a pre heated oven at 200 c for about 30 minutes.

Leave to cool on a wire rack.

Chocolate bread (Mon 22.02)

Basic enriched bread with chocolate chips.

Ingredients.

  • 500 g white bread flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 40 g butter diced
  • 20 g fresh yeast
  • 1 egg
  • 250 g water
  • 200 g chocolate chips

1. Mix flour, salt and sugar in a large bowl. Rub in the butter.

Crumble the yeast in the flour mixture. Add the egg and most of the milk. Mix too a light sticky dough. Add additional milk a tablespoon at a time if the dough remains too dry. Turn out and knead for about 3 minutes to a smooth ball.

Fold in the chocolate chips and knead till all are evenly distributed.

Leave to rise for 1 1/2 to 2 hours until doubled in size (depends on the room temp.).

2. Turn out the dough, deflate a little and form into a loaf. Avoid to have too much chips on the outside of the loaf (will burn). Put on a greased baking tin.

Leave to rise for another hour or until doubled in size.

3. Bake in a preheated oven at 200 C for 30 – 35 minutes.

Leave to cool on a wire rack.