Basic enriched bread (Thu 22.04).

Basic enriched bread.

Ingredients.

– 1000 g white bread flour
– 2 teaspoon salt
– 2 tablespoon sugar
– 40 g butter diced
– 40 g fresh yeast
– 2 eggs
– 500 g milk

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

Crumble the yeast in the flour mixture. Add the eggs 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.

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 two loaves. 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.

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Buckwheat bread (Wed 21.04)

Bread with buckwheat meal.

Ingredients:

  • 250g buckwheat meal
  • 500 g white bread flour
  • 1 teaspoon salt
  • 20 g unsalted butter
  • 20 g fresh yeast
  • 200 g milk
  • 300 g water

1. Mix both flours with the salt. Crumble the yeast with a little of the flour.

Add the milk and most of the the water;

start mixing. Add additional water to have a light, flexible & sticky dough. Turn out on work surface.

Knead for 3 minutes.

Leave to rise for 40 minutes.

2. Turn out  and form into 2 loaves. Put in greased tins. Tins should be half filled.


Leave to rise until doubled in size (60 minutes). Dough should have reached the top of the tin.

3. Bake in a pre-heated oven at 200C for about 35 minutes.
Leave to cool on a wire rack.

Sourdough bread (Mon 19.04)

Sourdough bread.

Ingredients:

  • 200g starter (50% water, 50% flour)
  • 300 g white bread flour
  • 300 g water
  • 400 g white bread flour
  • 400 g water
  • 300 g wholemeal flour
  • 200 g white bread flour
  • 2 teaspoons salt

1. Mix 200 g starter (50/50 flour,water) with 300 gr bread flour and 300 gr water.

Mix well.

Take out 200 g starter and store for future use. Leave to become active overnight (+- 8 h).

2. Add 300 g flour and 300 g water to the active starter.

Mix well. Leave to rise for another 8 h.

3. Add the final batch of flours and the salt.

Mix to a soft sticky dough. If needed add some water. Leave to rest for 10 minutes.

4. Knead for 1 minute on a greased surface.


Leave to rest for 10 minutes.

5. Repeat step 4. Leave to rest for 20 minutes now.

6. Turn out on a floured surface and stretch into a rectangle.

Fold the rectangle like a letter.

Leave to rest for 20 minutes.

7. Repeat step 6. Leave to rise for 2 hours now.

8. Turn out and form into 2 loaves.


Leave to rise for 2 hours.

9. Bake in a preheated oven at 220 C for 35 minutes.
Leave to cool on a wire rack.

2 light grey breads (Sun 18.04).

2 light grey breads.

Ingredients.

– 500 g white bread flour
– 200 g organic rye flour
– 1 teaspoon salt
– 20 g fresh yeast
– 350-400 g water

1. Mix flours and salt in a large bowl.

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Crumble the yeast with some of the flour. Add the water (start with the 350). Mix to a soft dough, add additional water if needed. Turn out on work surface.


Knead for 2-3 minutes, to a smooth ball.

Leave to rise for 1 hour.

2. Turn out the dough on a floured surface.


Divide the dough into 2  parts.

Form the loafs by folding first the top ends to the middle. Avoid too much flour inside the dough, pinch the seams together.



result should be fairly rectangular by now. Fold the 2 others sides to the middle.

Turn over and put in a greased baking tin.


Leave to rise for another hour.

3. Bake in a preheated oven at 200 C for 33 minutes. Test if the bread is done by tapping underneath. Baking the final minutes without the tins gives a crispier crust.
Leave to cool on a wire rack.

Parisian Daily Bread (Sat 17.04)

Rolls based on the recipe Parisian Daily Bread from “a year in bread“. The complete recipe can be found here. What follows is probably about the same.
Read through the recipe and followed along these lines. End result is transformed in individual rolls.

Ingredients.

– 550 g white bread flour
– 1 teaspoon salt
– 20 g fresh yeast
– 340 g water (bit odd difference in weight and volume of the water in the recipe)

1. Mix the flour and the salt in a large bowl, add the water and the yeast;

and mix to a “dry, clumpy dough”.

Cover and leave to the dough to develop for 20 minutes.

2. Turn out the dough on a floured surface,and knead for 10 minutes. The end result should be smooth and springy dough.

Return to the cleaned bowl and leave to rise for 45 minutes.

3. Turn out the dough an a floured surface

and pat into a rectangle. Fold the rectangle like a business letter.


Return to the bowl for another rise of 45 minutes to an hour.

4. Dough should be about doubled in size. Turn out and flatten.

Divide, here in 12 pieces to make rolls.


Leave the rolls to rise for another 45 minutes.
5. Bake in a preheated oven at 220 C for about 20 minutes.
Leave to cool on a wire rack.

Sweet saffron bread (Sat 17.04)

Sweet saffron bread after a recipe from Dan Lepard. Doubled the ingredients.

Ingredients.

  • 200 g milk
  • 200g white bread flour
  • 20 g fresh yeast
  • 12 saffron threads
  • some boiling water
  • 500 white bread flour
  • 40 g sugar (double would have been 50)
  • teaspoon salt
  • 50 g butter
  • 300 g milk (needed less)
  • 200 g currants (left them out)
  • egg, milk for glazing

1. Start by making a sponge of the first flour, milk and yeast. Just mix the three.


Leave to rise for 1 hour.

2. Pour a tablespoon of boiling water on the saffron strands and leave to infuse for about 10 minutes.

3. Mix the flour, sugar and salt in a bowl. Rub in the butter.
Add the sponge,

the saffron and most of the milk.

Mix to a soft sticky dough, if still too dry add some milk.

Leave the dough to rest for 10 minutes before kneading.

4. Run 1 teaspoon of oil on work surface and hands. Turn out the dough and knead for some strokes or +-20 secs. Form the  dough in a bowl, leave on the work surface covered with the bowl.

Leave to rest for 10 minutes.

5. Repeat previous step.

Leave to rise now for 1 hour in a warm place.

6. Turn out the dough on a floured work surface;

and form in a long roll (baton).

Leave the dough to relax for 10 minutes.

7. Roll out the dough using floured hands to a string about 50 cm long.
Form into a S shape and put on a greased baking tin.

Leave to rise for 1 hour.

8. Glaze with the egg milk mixture and bake in a preheated oven at 210 c for about 30 minutes.
Leave to cool on a wire rack.

Bit dark, could have lowered the oven temp after 20 min to 190C or left out the glazing.

Soya bread (Thu 15.04)

Soja bread. Mixture of white bread flour and toasted soya bean bits.

Ingredients:
– 800 g flour-soya mixture
– 20 g butter
– 1 teaspoon salt
– 20 g fresh yeast
– 450 – 500g water

1. Mix the flour with the salt, add the butter diced. Crumble the yeast with a little of the flour.

Add  most of the the water; start mixing. Add additional water to have a flexible  not sticky dough. Turn out on work surface and knead for 3 minutes.


Leave to rise for 1 hour.

2. Turn out on a floured surface and form into 2 loaves. Put on a greased baking tin.

Leave to rise until doubled in size (60 minutes).

3. Bake in a pre-heated oven at 200 C for about 35 minutes.
Leave to cool on a wire rack.