Rustic bread (20.03)

Rustic bread from “Bread” by Jeffrey Hamelman. Slightly different from the previous Pain Rustique, a combination of rye, wheat and whole wheat flour used here, some shaping done in the end. Similar: a pre-ferment of about 50% of the total recipe is used.

Made 10% of the original recipe (based on 10kg flour).

Ingredients:

  • 500 g bread flour
  • 300 g water
  • 9 g salt
  • 3 g yeast
  • 300 g bread flour
  • 100 g whole-rye flour
  • 100 g whole wheat flour
  • 390 g water
  • 9  g salt
  • 5 g yeast

1. Make the pre-ferment by adding (first ) bread flour, water salt and yeast. Mix until a smooth dough and leave to rest for 12 to 16 hours. (Only 10.)

2. pre-ferment should be well risen by now.

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Mix 2nd part of flour with water yeast and salt to a dough. When combined start adding the pre-ferment in pieces, one at a time. Mix for 2-3 minutes.

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Leave to rise for 2-3 hours. During the rest period fold the dough  twice. Used some oil on the working surface to avoid sticking.

3. After the rise turn out the dough on a well floured surface.

 

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Divide in 2 – 4 equal pieces, shape into rounds.

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Leave to rest for 10 to 2à minutes.

4. Shape each piece into a round and put into basket or on floured baker’s linen. Had to put 2 pieces into one basket.

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Leave to rise for at least an hour.

5.  Preheat oven to 220 C.

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Invert the dough on a warm baking sheet and bake for about 40 minutes in  oven at 220 C.

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Pain rustique (07.03).

Pain rustique from Bread by Jeffrey Hamelman. Bread made with 50% poolish, no kneading and little to no shaping. Recipes in the book state US and Metric quantities for big batches (30+ loaves) and home batch. The ingredient list used is 10% of the metric values for big batch.

Ingredients:

  • 500g strong flour
  • 500g water
  • 1-2g fresh yeast (below the measure precision of the scale)
  • 500g strongflour
  • 190g water
  • 20 g salt
  • 14g fresh yeast
  • some oil used

1. Mix flour (500g),water (500g) and yeast in a bowl.

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Mix to a batter consistency,

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cover bowl and leave to rise for 12-16 hours. Continued after 10:30 hours.

2. Poolish well risen now.

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Add remaining flour and water,

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mix again and leave to rest for another 30 minutes.

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3. Add the salt and yeast and mix in a stand mixer for 2 minutes.

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leave to rise for about 70 minutes. During this rise fold the dough twice (after +- 25 and 50 minutes). As the dough was quite sticky turned out the dough on an oiled surface.

4. Turn out the dough on a floured surface and divide in 3 or 4 equal sized breads. Put breads with floured side down on a floured tray. Folded the dough a bit to give some extra strength. 

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Leave to rise for another 30 minutes.

5. Turn over the breads on a peel, slash and bake in a hot steamed oven at 235 C for about 35 minutes. Had to put them on a greased tray and baked them at 220 C for about 40 minutes without steam.

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Focaccia (01.03)

Focaccia based on recipe from ‘Brilliant Bread’ by James Morton.


Recipe in book is somewhat different from video. The one below follows the book.

Ingredients:

  • 500 g strong bread flour
  • 20 g fresh yeast
  • 10 g (1 tsp) salt
  • 400 ml water
  • 40 g Olive oil
  • additional olive oil to grease baking tin and to cover
  • coarse salt (2 tblsp)
  • any herbs

1. Put flour, salt and yeast in bowl.

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Cumble the yeast with some of the flour, add water and olive oil.

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Mix to a very wet dough, more a cake-batter.

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Leave to rest for 30-40 minutes.

2. After 30 minutes dough slightly risen.

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With greased hands lift up the dough and fold it over. Turn the bowl and repeat the folding. Continue till dough starts to hold its shape.

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Leave to rise for another 1-2 hours (or leave overnight in fridge).

3. The risen dough.

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Oil a baking tin. Turn out the dough in the tin. Fold the dough in half, repeat.

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Flatten the dough and stretch out into the corners.

Leave to rise for another hour.

4. Press fingertips in the dough to make indentations, Drizzle with olive oil and coarse salt. Left out th eindentations and the extra oil here.

Bake in a preheated oven at 220 C for about 20-30 minutes.

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Yum Yum (15.02)

Yum yum from “Brilliant Bread” by James Morton. original recipe here.

Ingredients:

  • 500g strong white bread flour
  • 20 g fresh yeast (2 sachets (or 14g) fast action yeast)
  • 8g salt
  • 30g sugar
  • 250g water
  • 1 medium egg
  • 100g unsalted butter, chilled and diced
  • 120 g icing sugar (250 g icing sugar)
  • 2 tbsp water (4tbsp water)

1. Put flour, salt and yeast in large bowl, mix. Add the yeast and crumble with a little flour.

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Add the diced butter and lightly turn in the flour.

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Add the water and the egg and mix by hand till a rough dough. Do not squeeze the butter to much.Image

Cover the bowl with cling film and leave overnight in the fridge.

2. Turn out the dough (slightly risen) on floured working surface.

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Form and roll out into a rectangle.

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Fold in three parts .

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roll out again in a rectangle. repeat 4 to 5 times until dough is smooth.

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Cover with cling film and leave for 2 hours in the fridge.

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3. Turn out on floured surface and roll out in long rectangle.

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Cut into 10- 12 pieces.

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Make a cut in each strip

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twist the cuts into yum yum form ;-).

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leave to rise for 1 hour.

4. Risen dough

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Bake each piece in deep fat fryer at 170-180C. turn round after 3 minutes. Put on a wire rack and brush with the glaze (icing sugar mixed with some water).

yum Yum recipe

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Basic loaf : James Morton (13.02)

“Basic loaf” from ‘Brilliant Bread’ by James Morton

doubled ingredients.

Ingredients:

  • 1000 g strong white flour
  • 20 g salt (2 tsp)
  • 40 g fresh yeast (recipe calls for 2 x 7 g instant yeast)
  • 700 g tepid water

1. Flour in a large bowl with yeast on one side and salt on the other.

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Add the tepid water

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and mix until it forms a coherent dough.

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The recipe does not mention any kneading at this stage, did some here.

Leave to rest for 30-40 minutes.

2. With wet fingers fold the dough in the bowl until deflated and smooth.

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Leave to rise for another hour or doubled in size.

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3. Turn out on a flour surface.

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Form into a ball. Had to make two.

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And put on a floured surface.

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Leave to rise for another hour or until doubled.

4. Preheat oven at 210 C. Score bread and bake for at least 40 minutes.

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100% wholemeal bread (12.02).

100% wholemeal bread following recipe of James Morton in “Brilliant Bread”.

Ingredients:

  • 1000g wholemeal bread (Markal T150)
  • 42 g fresh yeast (recipe uses instant yeast 14g)
  • 15 g salt
  • 800g water

1. Rub yeast with the flower, add salt keeping them apart. Add all the water and combine in a wet dough; leave to rest for 30 minutes.

2. Roll out on surface and knead for at least 10 minutes. Cover and leave for another hour.

3. Turn out on floured surface and form into a loaf according to the tin you will use. Put in greased tin and leave to rise for another hour.

4. Bake for 35 minutes in pre heated oven at 220C.

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Saffron buns (Sat 28.04)

Sweet saffron buns after a recipe from Linda Collister (the bread book). Long rising time, something to start in the morning to be ready in the afternoon.

Ingredients.

  • 1 tsp saffron strands
  • 2 tbsp milk
  • 500 g bread flour
  • 1/2 tsp salt
  • 85 g sugar
  • 200 g dried sultana’s
  • 170 g butter
  • 30 g fresh yeast
  • 170 ml milk
  • 30 g butter melted (glaze)

Original recipe sprinkles the buns at the end with demerara sugar and uses 30 g mixed peel.

1. Put the saffron strands on a saucer and toast them about 5 minutes (recipe 10 to 15)  in an oven at 180° C.

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2. Soak the strands in some milk and leave them for some hours or even overnight.

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3. Put flour and sugar in a bowl.

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Add sugar and raisins

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Add the butter cut into pieces.

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Rub the butter in the flower mixture till all are well combined.

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Make a well in the centre add some of the milk and crumble the yeast into it. Mix to a paste. Leave to stand for 10 to 15 minutes. (recipe does this in an extra bowl).

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4. Pour the saffron mixture on the flour.

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Add most of the remaining milk. Mix all to have a soft dough, add rest of the milk or even some additional if needed. Knead  for 5-10 minutes to a smooth dough.

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Leave to rise at least 2 hours. Given the amount of butter in the dough it can take several hours (2-4) before the dough is doubled in size. Timing is not critical .

5. After a good rising, this time after 2 hours.

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Turn out the dough and divide into 16 pieces (easier to me than the 14 from recipe). Form each one into a nice bun, avoid too many uncovered raisins on top.

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Leave to rise, again this can take up to 2 hours.

6. Preheat oven to 190° C and bake for 15-20 minutes until golden brown.

7. Take out of the oven and brush with the melted butter, sprinkle the sugar on top if using.

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saffron buns