3 flours sourdough rolls and bread (Sat 05.06).

Sourdough bread with 3 types of flour. Kneading based on Dan Lepard’s technique. Not so spectacular look, but very light, soft and good flavor.

Ingredients.

  • 200 g starter (100 g flour 100 g water)
  • 300 g water
  • 300 g white bread flour
  • 400 g water
  • 400 g white bread flour
  • 150 g wholemeal pastry flour
  • 150 g coarse milled wholegrain rye
  • 2 teaspoons salt
  • 50 g white bread flour
  • 3 tablespoons olive oil

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

Mix well.

Keep 200 g and store for later.

Leave to rise/get active for about 5-6 hours.

2. Starter dough quite active now.

Add 400 g white bread flour and 400 g water. Mix well.

Leave to rise again for about 3 hours. Timing depends on kitchen temperature and sourdough type.

3. Very active dough now, doubled at least in size.

Add the pastry and rye flour and the salt.

Start mixing to a still sticky and  wet dough, use the additional white bread flour if dough is too soft. Turn out.

knead/slap/stretch for 30 seconds and leave the dough to rest for 10 minutes.

4. Spread 1 tablespoon of olive oil on work surface and hands, knead the dough till all oil absorbed. Form the dough into a ball.

Cover with the bowl and leave to rest for another 10 minutes.

5. repeat step 4.

Leave for another 10 minutes.

6. Repeat step 4 again. At the end, return the dough to a floured bowl. and leave to rise for 20 minutes.

7. Put the dough on a floured surface, stretch into a large rectangle. Fold the rectangle  like a letter. Return to the bowl and leave for 20 minutes.

8. Repeat step 7. Leave to rise now for 1 hour.

9. Turn out the dough.

Formed half of the dough into rolls by cutting with a dough scraper. objective is too avoid deflating the dough too much.

Formed other half into a loaf. One end not so clean.

leave to rise for a small hour.

8. Bake in a preheated oven at 210 C for about 18 minutes (rolls) 28 minutes (bread).

leave to cool.

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Apricot and almond plait (09.05).

Apricot and almond plait with a yeasted dough. Recipe from “The baking book”
by Lina Collister. Some small changes.

Ingredients.

Filling

  • 110 g ready-to-eat apricots
  • 140 ml orange juice
  • 80 g unsalted butter
  • 60 g light muscovado sugar (used cane sugar)
  • 100 g almonds
  • 60 g sultanas
  • 1 tablespoon cognac/brandy (not in the original recipe)

Dough

  • 250 g white bread flour
  • 40 g unsalted butter diced
  • 10-15 g fresh yeast
  • 70 g milk at room temp
  • 1 small egg

I left out the rind of one orange for the filling, and the flaked almonds to put on top.

1. Chop the apricots (not too fine, each apricot in about 4 pieces).

Bring the apricots and the orange juice to the boil and leave to soak while preparing the dough.

2. Mix flour and salt in a bowl, rub in the butter. Make a well in the flour, crumble the yeast with some of the flour. Add the milk and the egg.

Mix all together and knead for about 3-4 minutes (10 in the book), result is a soft smooth dough. Return to the bowl and leave to rise for an hour.

Continue immediately with the filling.

3. Drain the soaked apricots, keep the juice.
Grind 30 g of the almonds (I use a tea mug and a blender for this).
Chop the remaining almonds,

put on a baking tin and lightly toast them under a grill. Leave to cool.

Beat the butter with the sugar.

Add the ground almonds, the sultana, the toasted almonds, the apricots and brandy.

Mix all together and put aside.

4. After an hour, turn out the risen dough on a floured surface.

Roll out to a rectangle 25 x 30 (or a little larger).

Spread the filling over the dough.

Roll up the dough from a long side. Flatten the roll somewhat.

Transfer to a greased baking tin.

Cut the roll along the length into 3 strips.

Turn each of the strips, the cuts should face upwards. Plait the tree strips.

Open up the starting point.

Cover the plait and leave to rise for an hour.

5. Bake in a pre heated oven at 190 C for about 25 minutes or until golden brown.
Glaze the hot plait with the orange juice.
Leave to cool on a wire rack.

apricot almond plait

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.

Rolled oats and apple bread (Wed 14.04).

Rolled oats and apple bread after a recipe from Dan Lepard. About doubled each of the ingredients.

Ingredients.

  • 100g rolled oats
  • 200g boiling water
  • 500 g white bread flour
  • 1 teaspoon salt
  • a grated apple
  • 100 g leaven (used half of a stored soudough starter)
  • 150 g water

1. Put the rolled oats in a small bowl and cover with the boiling water. Leave for 5 to 10 minutes.

2. Mix flour and salt in a bowl. Add the grated apple, leaven, and oats. Changed a bit the order compared to the original recipe.


Start mixing while adding the water until a soft, sticky dough. The amount of water needed will probably vary with the type of oats used.

Leave in the bowl to rest for 10 minutes before kneading.

3. Spread 1 teaspoon of oil on the work surface (and your hands), turn out the dough an knead for 12 ‘strokes’ or some 20 sec.

Leave to rest for 10 mnutes.

4. Repeat step 3. The dough should know come togther to a smooth ball. If not repeat the knead rest cycle once again.

Leave to rise for 1 hour.

5. Turn out on a lightly floured surface and form the dough into 2 loaves.


Leave to rise for 1 hour or until doubled in size.

6. Bake in a preheated oven at 210 C for about 33 minutes.
Leave to cool on a wire rack.

Luncheon cake (Sun 04.04).

Luncheon cake based on recipe from E. David’s : “English Bread and Yeast Cookery”. See also 07.11, kept a bit more to the original ingredients (amount of flour).

Ingredients :

  • 225g four
  • 60 g butter
  • 60 g sugar
  • 2 small eggs
  • 15g fresh yeast
  • 6 tablespoons milk
  • 60 g sultana’s

Still no candied peel used, and doubled the rasins to compensate.

1. Rub the butter in the flour.

Add the other ingredients (sugar, milk, eggs, yeast).

Mix with one hand for 2 to 3 minutes.

Consistency should be more like a batter or very soft dough. Add the raisins and  distribute evenly. Spoon the dough in a buttered loaf tin.

The tin shloud be +- half filled. Leave to rise till the dough reaches the top (takes
at least 2 hours).

2. Bake in an oven at 180 C for about 40 minutes.  Leave for 10 minutes in the tin to cool, before unmoulding.

Mouna or mona bread (Sat 27.03).

Mouna or mona bread. Looking for an Easter bread I found references to this special bread. It’s a brioche type of bread with orange or lemon added. Origin seems to be Oran in Algeria, but with roots in Spain.
As such not unlike the “Mrs Tashis puddings” from two weeks ago. Is Mouna the origin E. David could not find ?
Most of recipes on the net are in french (google “mouna recette”). These recipes vary a lot: oranges or lemons, overnight rise or poolish or relative short rise, large or small breads.
I tried my own variety.

Ingredients.

starter

  • 150 g white bread four
  • 150 g water
  • 5 g fresh yeast

dough

  • the starter
  • 350 g white bread flour
  • 1 teaspoon salt
  • 125 g sugar (used cane sugar)
  • 15 g fresh yeast
  • 1 orange
  • 2 eggs
  • 50 g milk (too  much, depends on the orange juice)
  • 75 g butter (most recipes go for 125)

1. Make the starter with the flour, water and the yeast.

Leave to rise for 3 hours.

2. Mix the flour, salt and sugar in a bowl.

Crumble the yeast in the flour. Grate about half of the orange peel in the flour mixture. Add the juice of a half orange into the flour.

Add the starter and both eggs to the flour and start mixing. Add enough milk to have a smooth dough.

I added a bit too much, but left it.
Add the diced butter to the dough (piece by piece) and incorporate very well.
As my dough was very soft I continued to knead it in the bowl.
Leave to rise for 2 hours. Slow riser with all the butter.

3.

I spooned the dough into small bread tins. A firmer dough could be used to make buns. Tins should be about half filled.

Leave to rise till doubled in size (took about 90 minutes).

4. Bake for 20 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.

My mouna bread.

Mrs Tashis’ puddings (Sat 13.03)

Mrs Tashis’ puddings. Recipe from E. David’s “English Bread and Yeast Cookery”.

Ingredients.

  • 250 g white bread flour
  • 80 g caster sugar
  • 15 g yeast
  • 6 tablespoons cream (35% fat)
  • 3 eggs
  • 1 lemon

1. Mix the flour and sugar in a bowl. Make a well in the centre. Crumble the yeast in the well and cream with a little water.


Add the cream, and the eggs. Grate in the lemon peel.



Mix with a spoon to a batter-consistency.

Leave to rise for one hour.

2. Spoon the batter (should be very spongy by now) into buttered tins (muffin) or small bread tins.

Tins should be about half filled. Leave to rise for another hour.

3. The batter should have reached the top of the tins by now.

Bake for 15 minutes in a preheated oven at 200 C.
Turn out on a wire rack to cool.