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Glass Bread ~ Pan Crystal ~ BBB

Glass Bread ~ Pan Crystal ~ BBB

Flour Water Yeast ~ Basic Simple Same

Every bread recipe is the same simple basic: flour, water, yeast. And every time it comes out of the oven it’s 

Dramatic Complex Different ~ Flour Water Yeast

Years ago, the Babes baked the infamous “Crock” aka Coccodrillo, Crocodile Bread AND Babe’s Nightmare. You will find the recipe in Carol Field’s The Italian Baker.  At the time, it was the highest water ratio the Babes had ever dealt with. Now, along comes Kelly in AMessyKitchen bringing us Glass Bread with 106% water! There was at least one Babe with hellish memories of the “Crock” and the outcry was deafening. That Babe shall remain nameless at least here. It was not I. I found the “Crock” good bread and had no issues. Yeast can be fickle.

I strongly urge you to catch this sourdough version video because it shows the coiling turns so beautifully.  I guess I would say this is a bread to be handled delicately once you turn the dough out to cut and then move to parchment paper.  I was overwhelmed with how this dough transformed between coiling turns. Kelly advocates strong gluten bread flour to stand up to the huge amount of water and I would second that advice. Even I did not add flax or any whole wheat HOWEVER when I did the sourdough version I confess my starter is a whole grain rye and that is what I used.

Comparing my yeast and sourdough bakes, I think you will find the yeast has better color, better rise and many more holes. Both had wonderful oven spring but still the yeast was the winner there as well. The crust was crisper on the yeast. I did leave the yeast bread in the oven longer.  I consider both versions excellent breads and would bake them again. I cut 6 rolls when doing the sourdough and find that the optimal size for sandwiches. I made travel sandwiches both times and it is excellent either way.

Using yeast…

King Arthur recipe:
    500g water
    500g King Arthur Unbleached Bread Flour
    2.5g (3/4 teaspoon) instant yeast
    10g salt
    15g olive oil, for the pan 



    To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. (To measure by volume, see “tips,” below.)

    In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous. Note: The dough starts off very slack and wet. That’s OK; it will transform itself through time and folds.

    Oil a two-quart rectangular baking dish (10” x 7”) with the olive oil. If you don’t have a 2-quart dish, an 8” or 9” square pan will work. Don’t worry about any pan you use being oven-safe; you won’t be baking the bread in it.

    Pour the dough into the pan. Check the dough’s temperature by inserting a digital thermometer into the center. If it’s less than 72°F, move the pan to a warmer spot, e.g., your oven with the light turned on.

    Cover the pan and allow the dough to rest for 20 minutes.

    Start with a bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.

My amateur video



    Cover the dish and allow the dough to rest for 20 minutes.

    Then do a coil fold: With wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or “coil”) on itself. This is called a coil fold. Rotate the dish 90 degrees (a quarter turn) and repeat. Continue performing this folding action until the dough feels like it won’t stretch and elongate easily, usually four to five times initially. Note: You’ll be doing this three more times, each time building strength and developing the dough. See “tips,” below, for more details,

    Cover the pan and allow the dough to rest for 20 minutes.

    Repeat the coil fold. Cover the bowl and allow the dough to rest for 20 minutes.

    At this point, the dough should be easier to handle and feel tighter. Repeat the coil fold using only two or three folds this time. Cover the bowl and allow the dough to rest for 20 minutes.

    Repeat the coil fold one last time, using only one or two folds if the dough is relatively strong. Cover the bowl and allow the dough to rest for about 80 minutes.

    To divide the dough: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape – be careful not to deflate the delicate dough. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into four pieces. Gently place two pieces on a piece of parchment, leaving space between them. Repeat with the remaining two pieces of dough, placing them on another piece of parchment.

    Allow the loaves to rest at room temperature for 2 hours, uncovered. While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack. (If you don’t have a stone or steel, see “tips,” below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy.

    To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest.

    Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.

    Repeat the process with the two remaining loaves. Cool the bread fully before slicing.

    Storage information: Wrap the bread loosely and store it at room temperature for up to several days; freeze for longer storage.

SOURDOUGH VERSION

Formula for four:
470g strong flour
470g water (400+70)*
10g olive oil
11g salt
100g whole grain rye starter (100% hydration)

Method:
Mix flour and water.
Autolyse above for 45min.

Add 100g starter to autolysed flour and water and work it together well;
Give that a 60 minute rest.
Combine 70g reserve COLD water & 11g salt,
add half and fold/mix together.
Allow 10min rest
Add remaining water/salt & mix well;
add EVO & mix,
Allow 15 min rest
1.  Folds: Oil square cake pan,
add dough and do a few large (coil) folds.
45 min rest
2.  Folds: Large (coil) folds in thirds, then rotate 90 and fold in thirds,
rest 45 min
3.  Folds: Repeat folds,
rest 45 min Folds:
4.  Repeat folds,
rest 45 min Folds:
5.  Repeat folds, 

In retrospect I believe I should have given the dough another 2 folds; every fold and rest really give this dough strength.

Overnight in fridge for cold bulk
Room temp rest 60 minute .
Heavily flour table and pour the dough out, ~ if you watch the video you’ll see I think the move that works the best: just turn the pan upside down, hold it 2-3 inches above and let it fall out.
divide into 4 pieces – I did 6 for my 2nd bake and place on parchment.
60 min rest
Bake on steel at 500ºF for 8min with steam,
drop to 410 and bake for 20 minutes – I would give it 5 or more minutes more next time.

*Note that the 70g is mixed with the salt and kept aside to incorporate after initial autolyse..

Sample timeline:  
_______p.m. Mix the dough ____________
_______p.m. Bowl fold ____________
_______p.m. Coil fold #1 ____________
_______p.m. Coil fold #2 ____________
_______p.m. Coil fold #3 ____________
_______p.m. Coil fold #4 ____________ 

_______p.m. Coil fold #5 ____________
_______p.m. Coil fold #6 ____________
_______p.m. Coil fold #7 ____________
_______p.m. Coil fold #8 ____________
______p.m. Coil fold #9 ____________
______p.m. Coil fold #10 ____________

_______p.m. Divide ____________
_______p.m. Bake ____________

Want to bake with us?  We’d love to have you bake the Glass Bread with us.

This bread makes sparklingly crisp sandwich rolls. Really, you just need to try it!


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BBB ~ Sfincione Bagharese

Aparna, our kitchen of the month, you may have thought it was hard to find a bread we haven’t baked but honestly even though this little group has been baking for these many years and it does seem like we’ve baked just a huge number of breads, every month I marvel that wow it’s just water yeast flour, the same ingredients as last month BUT it’s just never the same and it NEVER gets boring. Thank you so very much for this introduction to this our 14th anniversary bread.

Check out Aparna’s post on this bread at My Diverse Kitchen.com.https://www.mydiversekitchen.com/sfincione-bagharese

From Aparna’s site you can travel to all the other Babes who baked this bread.

SFINCIONE BAGHARESE

(Partly adapted from here)

POOLISH:

150 g white whole wheat

150 ml water

1 tsp dry active yeast

DOUGH :

All the Poolish from above

150 gm AP flour

250 gm semolina flour

300 ml water (more or less)

30 ml olive oil

15 gm salt

ONION LAYER :

5 medium sized onions (one a red onion)

30 ml olive oil

Salt to taste

CHEESE LAYER :

300 gm mozzarella sliced (thinner slices will work best)

400 gm Ricotta

BREADCRUMB LAYER :

Some chopped scallions 

4 to 6 slices of BEEKEEPER’S PAIN DE MIE

100 gm grated Parmesan cheese

50 grams walnuts

Salt to taste

Red chilli flakes or crushed pepper to taste

1 tsp dried oregano

Also two very well oiled round 23cm trays

HOW TO MAKE IT :

Make the Poolish by mixing together in a medium sized bowl the flour, dry yeast, and water until a sticky dough is obtained. Add more water if necessary to achieve this. Cover loosely with a plastic film and leave to rise for about 2 hours. The polish should be somewhat bubbly and have doubled in size.

I mixed the dough by hand. Mix together the flours, water (more or less as required), oil and the poolish. The dough will be sticky. Add the salt and knead till it is soft, very pliable and smooth. Shape it into a round and place it in a bowl greased with olive oil. Cover the bowl loosely and leave it to rise till double in volume. Mine took about 2 and a half hours.

Cook the onions. While the dough is rising, get the toppings ready. Heat the oil in a pan and add the sliced onions. Sprinkle a little salt and cook the onions on low to medium heat until they turn translucent and soft. Do not brown or caramelized them. Take the pan off heat and let them cool to room temperature.

Prepare the breadcrumb mixture. Run the bread slices (with or without crusts) in a food processor to make the crumbs. Put the breadcrumbs in a bowl. Mix together with the oil, salt, red chilli flakes (or crushed pepper) chopped scallions/ spring onions, oregano and grated cheese. The texture should be of loose but moist crumbs.

Once the dough has risen, gently knead to deflate it. Divide it into two equal portions. Press out each portion into a roughly 9-inch circle (or oval) using your fingers. ****Since Aparna and I both seem to think the topping is the show of this bread, next time I will bake mine in a 10 inch or larger pan and make more topping to cover the larger surface area.  If the dough feels sticky, oil your fingers lightly. Place in the oiled trays. I used a pie dish. Let the dough rise again, for about an hour till almost double in thickness and quite puffy.

Top with anchovy (maybe one day I’ll try anchovy but not this time), then the cooked onions. Next comes the Ricotta and a hard cheese (I used Parmesan ). Make sure to cover the surface of the dough evenly. Finish layering by spreading the breadcrumb mixture on the top.

Bake the Sfincione at 250C (480F) on the bottom shelf of the oven for about 10 to 12 minutes. The underneath of the bread should become golden and crisp. Then move the pan to the middle shelf of the oven and bake for another 10 minutes or so, until it is crisp and golden brown on the top as well. Remove from the oven and let it cool.  

Next time I will use parchment on the bottom so there will be no issue of sticking AND if the bottom seems too moist, I can take it out of the pan and return it to the oven rack for 2 to 5 minutes for crisper texture.

Cut and serve. Leftovers can be refrigerated for up to 2 days.  Hahaha. I did give one loaf away but the other loaf we very quickly took care of. 

HAPPY ANNIVERSARY TO ALL BABES, PAST, PRESENT AND FUTURE.

We know you’ll want to make Sfincione Bagherese too! 

To receive a Bread Baking Buddy Badge to display on your site: make the topped flatbread in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 28 February 2022. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:


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BBB ~ Pepperoni Rolls

When I first saw the post for January’s Babe bread, I thought here’s a simple easy fun bake perfect for after the holiday crazy actions. A small stuffed roll perfect for just about anytime, anyplace and any occasion.  Our host kitchen, FeedingMyEnthusiasms, has a good story on finding this bread you should find fun.

A quick read through the recipe and … Pepperoni…ha, I’m in!

My next reading brought me up short. I left the following on the blog: Ye gad, I’m just looking at that 3/4 cup of sugar! Really with pepperoni?! Sounds terribly sweet. How much sugar does this need? What amount of sugar will change the texture here? Adding this much sugar to something that seems savory is REALLY foreign to me. I get the feeling this is a very Americanized food, we just add sugar to everything.

Simple and easy … Then there was a long discussion of what if you don’t want meat!! That how I happen to have the sautéed mushroom with pepperoni spices idea. VERY good.

Holy Batman! I made them. Did I follow the recipe? Better than I thought I had on initial inspection but I divided the ingredients in half and only added 20 grams of sugar … and when the dough just wouldn’t come together – fully 3/4 of a cup of flour was not going to incorporate – I threw  in the rye sourdough throw out from the night before. I threw that in and it was perfect. This took a full 90 minutes to double.  We were having our “pod” friends (pod being like minded fully vaccinated friends) for pepperoni pizza dinner. SOOOO for filling I used pepperoni seasoned baby Bella mushrooms sliced, there were 4 half slices of cooked bacon added to the mushrooms … then there were two dough balls left when I ran out of mushrooms and bacon, perhaps there was a slice or two of cheese as well.  The last two dough balls: one I filled with pepperoni and one I filled with ……..see below.
These were seriously good 😊!!!  They were a terrific appetizer for hungry boys before pizza! 

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BBB ~ Hällakakor Flatbread from Sweden

Do we ever know bread? Probably not, just like can you ever have enough bread books? Probably not.

Unbeknownst to me, I’ve had a kuskavel in my rolling pin drawer for any number of years. Didn’t know it’s name. Didn’t know what it’s specialty was. Don’t remember where I came upon it. I just thought it was fun looking and might work on crackers which I tried once. Don’t really remember how that turned out.

This is the Kuskavel. See what I mean about fun looking.

Kelly from MessyKitchen is our host Kitchen of the Month and the bread she brought us is delightful! Flatbread from Sweden. Sounds simple and yes it is. It is one of those simple breads that is so much more than it’s simplicity. Check out Kelly’s site for all the background on this bread!

Before baking powder there was deer horn salt aka baker’s ammonia. And about that deer horn salt aka baker’s ammonia, yes you can get it from Amazon, and yes it really is ammonia, and yes it really smells like ammonia and yes it really SMELLS. BUT somehow it bakes away. I baked this first with baking powder and then took some really deep breaths (not over the baker’s ammonia) after Kelly assured me I would not smell it after baking and gutted it up and baked the recipe using the deer horn salt aka Baker’s ammonia. I could not discern any appreciable difference in texture or bake between the two.

Hällakakor – Swedish flatbread

Makes: 8 pieces

350 g wholemeal wheat flour 

62 g wholemeal rye flour

(Second bake: 250 grams whole wheat flour + 162 grams rye)

1 g (¼ tsp) deer horn salt (baker’s ammonia), dissolved in water (you can use baking powder instead)

6 g yeast

8 g sea salt

25 g honey

20 g butter

235g milk (dairy or non dairy works fine)

1 teaspoon caraway, crushed in a mortar/pestle)

I kneaded a very stiff dough for 15 minutes. I probably added 10-20 grams water while kneading. Let rise for 6 hours at room temperature and knock back and briefly knead twice in the first two hours.  (The dough can also be chilled overnight.)

Cut off 85 – 95 gram portions and shape into round balls.  Flour lightly and let rise briefly, about 20 minutes.  Roll out round dough circles to about 25cm or 9in with a notched or regular rolling pin.  Dock well if using a flat rolling pin.  If using a grooved pin, follow with the notched pin.

Preheat the oven to the highest possible temperature (500° worked best for my oven & stone. 525° seemed too hot) and ideally place the flatbread directly on a baking stone or steel and bake them into golden, soft flatbread. Bake for 3-4 minutes each. Mine took 4 minutes.

I did play with the flours in this recipe. My first bake was as Kelly wrote it. My second bake I took 100 grams from the whole wheat and make it rye. I used caraway seeds in both those bakes. We enjoyed both and I really couldn’t discern any difference between them. My third bake yesterday I tried 162 grams whole grain barley. The dough never really rose anything like the first two batches. While the dough came together, it remained crumbly throughout the entire process and was even very difficult to get onto the baking stone without cracking and breaking pieces off. In an effort to prevent breaking apart I didn’t roll it so thin and it did a little better.

Haven’t tried any of the barley flatbread yet but we’ll be taking it on a short road trip today and I’ll report back later.

I hope you’ll bake this one with us. Now that days are probably somewhat busy these flat breads are easy and throughly entertaining and engaging! As Kelly says: Hällakakor can be frozen and then reheated straight out of the freezer on a flat toaster, toaster oven, or hot pan. They should refresh well and taste like they were freshly baked out of the oven. They are lovely with butter and jam or syrup, or with mascarpone and jam. They are just as good with an herbed cheese spread or to sop up stew or curry. We would love for you to try out this flat bread with us this month and share how you used it! New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.

Ready! Set! BAKE!!


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BBB ~ Rustic Pumpkin-Shaped Bread

Do you love the crisp fall air, leaf raking, fresh apples, pumpkin and spices? I’m ready for the air to be cooler and cinnamon is always welcome in my kitchen! Pumpkin has never been my very favorite but in this bread it is perfect. This is the bread of fall. Totally my new favorite with fresh home made apple butter. How can you beat that? OK, well maybe put peanut butter AND apple butter on a slice of this. Yes, maybe that would be even better.

Cathy, I can’t say thank you for my very favorite way to bake with pumpkin and gorgeous spices! Cathy, Bread Experiencehttps://www.breadexperience.com/rustic-sourdough-pumpkin-shaped-bread/, is hosting the kitchen table. Be sure to check out the other Babes baking the pumpkins!

Try not to focus on the blow out spots.

Rustic Pumpkin-Shaped Bread

Makes: 2 Loaves

Pâte fermentée:

400 grams all-purpose flour

100 grams whole wheat flour (I used semolina)

325 – 375 grams water

7-8 grams / 1 teaspoon fine sea salt

25 grams sourdough starter (100% hydration) *

Final Dough:

Pâte fermentée, all of the above

280 grams all-purpose or bread flour

32 grams whole grain rye or other whole grain flour

¾ tsp. / 6 grams fine sea salt

1-2 Tbsp. / 7-14 grams pumpkin pie spice or other spice of choice

200 grams pumpkin puree

2-3 Tbsp. / 40-60 grams maple syrup or honey (I used 40 grams of maple syrup)

Extra flour or water as needed

*Using yeast instead of sourdough.

To make a yeast version, add 1/8 teaspoon of dried yeast to the Pâte fermentée and an additional teaspoon in the final dough and omit the sourdough starter.

First Day: Make the Pâte fermentée

In a large bowl, whisk together the flours and salt.  To keep from dirtying another container, make a well in the center and add the starter.  Pour the water in gradually and mix using a large wooden spoon or Danish dough whisk until everything comes together to form a smooth ball.

Adjust the water or flour as necessary to make a dough that isn’t too sticky or stiff.  Knead the dough until it is soft and pliable and tacky but not sticky, about 4 to 6 minutes. 

Cover the bowl with plastic wrap or a kitchen towel, and ferment at room temperature for 1 hour or longer. The dough should swell to about 1 ½ times its original size.

Remove the dough from the bowl and degas it by kneading it gently. Return the dough to the bowl and cover tightly with plastic wrap. Place in the refrigerator overnight or up to 3 days. Or freeze in an airtight freezer bag for up to 3 months.

Next Morning/Afternoon: Make the Final Dough/Bake Bread

The next day, remove the Pâte fermentée from the refrigerator. Cut it into 10 – 12 small pieces using a bench knife or serrated knife. Place the pieces in the bowl of a stand mixer and allow them to warm up for about 1 hour.

In a separate bowl, whisk together the flours, pumpkin pie spice, and salt.

Add the pumpkin puree, maple syrup or honey, if using, to the Pâte fermentée and mix on low speed to break up the pieces. Gradually add in the dry ingredients and continue mixing on low speed until everything comes together to form a coarse ball. Add extra water if necessary to form a soft and pliable dough.  ***In retrospect, next time I would add 30-60 grams of water.

Mix on medium speed using the dough hook and adjust with flour if necessary to make a soft, pliable dough that is tacky but not sticky.

Transfer the dough to a clean large bowl and cover with plastic wrap or a kitchen towel.

Let the dough ferment at room temperature for 2 hours. Stretch and fold the dough after the 1st hour, then let it rest the final hour.

Remove the dough to a work surface dusted with flour. Divide the dough into two pieces and shape roughly into rounds. Let them rest on the counter for 15 minutes.

Shape the pieces into tighter boules, and place in lined banneton proofing baskets, between the folds of a heavily floured baker’s couche, or on cornmeal-dusted parchment paper. Let them proof 2 hours or until 1 ½ times their original size.

Proceed to baking or cold ferment the loaves overnight

After the loaves have proofed in the baskets at warm room temperature, proceed to baking, or cover the baskets tightly with plastic wrap and place in the refrigerator overnight to cold ferment.

About 45 minutes before you plan to bake the loaves, place a Dutch Oven or other baking pot on the middle lower rack of the oven and the lid on the upper rack and preheat the baker to 450 degrees F. 

While the oven is preheating, cut a piece of parchment paper to fit the bottom of your baker. **** My parchment round was to fit the Dutch Oven with wings.

What has wings and flies in & out of a scorching hot 🥵 Dutch Oven?

Cut four 30-inch pieces of food-safe twine.  ****I poured olive oil in the bottom of a ramekin, coiled the twine to fit and soaked the twine in the oil.  Place the oiled strings crisscrossed on the parchment.  It should look like a pie divided into 8 wedges. 

If you cold-fermented the loaves overnight, remove one loaf from the refrigerator at this point.

Invert one of the boules from the proofing basket onto the parchment paper.  Center it on top of the string. Tie the strings on top being careful not to pull too tightly to give the loaf room to expand.

Score the loaf uses small slashes, if desired.

****Pull the middle rack with the Dutch Oven on it out of the oven. Using the parchment wings, lift the tied pumpkin loaf (on the parchment paper) and carefully place it in the pot. Pull the lid off the top rack and place on the Dutch Oven. Push the rack into the oven.

Bake for 15 – 20 minutes with the lid on and another 15-20 minutes with the lid off. The loaf should be a rich golden brown all around and register 200 – 205 degrees F in the center of the loaf. It should sound hollow when thumped on the bottom.

****I used the parchment wings to lift the loaf out of the Dutch Oven. Transfer the loaf to a wire rack and let it cool for 1 hour before removing the strings.

To remove the strings, cut them with scissors and carefully pull them a little bit at a time. If you pull too fast, the string could leave residue. A small knife works well for scraping the string off as you go. ****I had no difficulty removing the twine.

After the string has been removed, let the loaf rest on the cooling rack until completely cool.

Repeat the process with the other loaf allowing the oven and baking pot to preheat to 450 degrees F. before baking.

I gave away my pumpkin shaped loaf (yes even with that horrid explosion spot). We kept the loaf for apple butter and peanut butter! Come on, I know you want to bake this.

Bread Experience is the host kitchen this month. If you want to bake along with us and receive your Buddy Badge, please send Cathy a photo and link by October 29th to be included in the roundup.

Send an email to breadexperience at gmail dotcom and include BBB October Submission in the subject. It’s time to get baking!


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BBB ~ Wool Roll Bread

Flour Water Yeast = Basic

Flour Water Yeast = Basic + Technique + Shape =

Spectacular Magic Unique Breads

Our host kitchen of the month is Judy at Judy’s Gross Eats. She can tell you about this bread taking the internet by storm. I’m going to tell you about how this is simply amazing. Our son and his three kids raved about the milk bread they baked all during the pandemic. They loved how you could squeeze it and it came back. They just really loved it. Whole grains…ha, those were awful tasting things that ruined any bread. This was all white. This was real bread. I loved watching their productions, the photos and the movies and what they put on their slices. But white bread just isn’t my thing. I didn’t try it.

Then here comes Judy with this milk bread. AND here’s a friend with a birthday. Wow! Great opportunity to bake a spectacular white bread that I can give away. So I baked white bread…I was taking it to the party…there was wind and rain…party got canceled…didn’t give away bread…Gorn loved it.

Truly, this makes for spectacular baking but in my mind, on my taste buds, white bread even with the fillings I used (and they were really really good) I just find white flour bread bland. I feel sure there will soon be a time I bake this again and make it with some character flours.

The magic of three basic ingredients always blows my mind. With this bread, it is a technique and shaping that bring it into the realm of the GLORIOUS. Technique is cooking the flour into a paste, the tangzhong, and adding that to the dough. Shaping adds the final magic. I’m astounded by breads that look spectacular and difficult…then turn out to me relatively simple to execute, and this definitely fits in that category.

My fillings. Well, this recipe called for dividing the dough into five pieces. That gives you the opportunity to use five different fillings all in the same loaf. I used Biscoff Crunchy Cookie Butter, peanut butter, brown sugar & cinnamon, chocolate and left the last plain. Not surprisingly I liked the Biscoff and the peanut butter the best. Fillings can be sweet or savory and my mind swims with the possibilities.

I lost track of width I should have made the five rolls and ended up with misfit. Judy’s misfit I think was stunning, mine not so much but it still worked. I did like the idea of different fillings. Fermenting in my mind, you could make these five rolls smaller and make more pieces and create many surprise flavors. That might make more work but it sounds interesting.

Japanese Milk Bread from King Arthur Baking Company

Tangzhong

• 3 tablespoons (43g) water

• 3 tablespoons (43g) whole milk (used half & half)

• 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough

• 2 1/2 cups (298g) King Arthur Unbleached Bread Flour

• 2 tablespoons (14g) Baker’s Special Dry Milk or nonfat dry milk

• 1/4 cup (50g) sugar (used 35 grams)

• 1 teaspoon (6g) salt

• 1 tablespoon instant yeast

• 1/2 cup (113g) whole milk (used half & half)

• 1 large egg

• 4 tablespoons (57g) unsalted butter, melted

1.      To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Three minutes.

3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.

4. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer. I started doing this by hand as I like that best BUT I quickly felt I would get a much better result with the kitchen aid AND I got the smoothest dough ball ever.

Baby smooth bottom! Twelve minutes in the KitchenAid.

5.      Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

6. Dough shaping: Divide the dough into 5 pieces. Roll each piece into a thin, oblong shape, then, using a sharp object (I used my 6 inch bench scraper), start about 2/3s from the designated top and make 1/8” to ¼” cuts.

This is almost five minutes long I’m sorry, I have to learn some editing 😌 Yes, we have pesky fruit flies in the film. Please excuse the straw like grey hair that gets in the way.
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Cruffins ~ BBB ~ July 2021

What you may ask is a Cruffin? Since the Babes are Baking Cruffins this month, that would be a fair question. In simplest terms a cruffin might be a cross between a croissant and a muffin but it is neither a croissant nor a muffin. Mostly what you need to know about a Cruffin is: they are insanely beautiful and taste marvelous! That’s really what a Cruffin is BUT if you want to know more details check out Aparna’s post at My Diverse Kitchen.

I think these should be named oatmeal mushrooms.

There is an art to writing a recipe BUT there is an art to reading a recipe as well and clearly I am woefully lacking in reading skills. Perhaps my math is just as lacking. The recipe Aparna gave us clearly stated “this recipe makes 8 cruffins” … I ended up with 17. Can’t read, can’t count.

My cruffins are dark – I used half white whole wheat with half regular AP flour and brown sugar – and I’m ok with that. I will admit the BBB’s who bake with white flour got a gorgeous gourmet picture perfect golden cruffins. I’ll settle for the subtle caramel flavor I get with the brown sugar.

Cruffins

Recipe by Aparna from My Diverse Kitchen

This recipe makes 8 Cruffins (see it said it right there)

For the Dough :

25 grams brown sugar (this was just sweet enough for us)

1 1/4 tsp dry yeast

100 grams white whole wheat flour

101 grams white AP flour

50 gm unsalted butter, chilled

1/4 tsp salt

183 oat milk (did not use any water but used all oat milk)

For Lamination :

120 gm unsalted butter, at room temperature

To Decorate/ Serve :

Speculaas spice/Cinnamon sugar

DIRECTIONS :

I add the dry yeast directly to the flour with other ingredients.

 In a medium bowl mix together the flour, yeast, sugar, salt and chilled butter cut into small pieces. Add milk and knead into a soft and elastic dough that comes away from the side of the bowl. The dough should not be sticky. Add a little more milk or flour, as required to achieve this consistency of dough. I found I needed at least half cup more of regular AP flour to obtain a soft supple dough that was not sticky.

Shape the dough into a ball and transfer it to an oiled bowl, turning the dough to coat it well. Cover and let the dough rise till double in volume. This should take between an hour to two depending on ambient temperature. Mine took about an hour and 45 minutes.

In the meanwhile prepare your baking pan and keep aside. Butter and very lightly flour the cavities of your muffin or popover tray.

Dust your working surface lightly with flour and turn the dough out. Lightly knead to deflate the dough. Divide into four equal pieces. Roll out each piece to a 60x20cm (24X7 inches) sized piece. The dough sheet will be very thin. If you have a pasta machine you can use that as it is easier to roll out thin sheets with it. I cut the dough into two pieces (60cm x 40cm each) and cut into 4 pieces after buttering each.

Spread about 30 to 38 gm butter (I started with 150 grams of butter and had 50 left) of soft butter over each rolled out piece of dough. I sprinkled half with cinnamon sugar and the other half with speculaas spice. Cut each piece into half, lengthwise, creating two thin strips.

Roll one thin strip into a tight roll. Place this at the edge of the second strip and continue rolling till you have one thick roll. This will give your cruffins more layers.

Cut roll in half lengthwise. Roll each half, like a circle (cinnamon roll style)with the cut layers side showing the outside. Make sure to tuck both ends under so it doesn’t open up on baking. Place the roll in the prepared muffin or popover pan.

Repeat with all the dough pieces. Cover the pan with a kitchen towel and allow to rise for about 45 minutes. The rolls should look puffy and have risen to almost the edge of the cavities.

Bake the cruffins at 190C (375F) for about 30 minutes or till golden brown and done. My smaller size baked in about 24 minutes. Turn them out onto a rack and let them cool. I skipped toppings and thought they were just perfectly delicate and sweet enough. Serve warm with coffee or tea.

My Cruffin were small (17 instead of 8) and more brown than golden but still insanely beautiful and marvelous tasting with coffee in the morning, hot tea in the late afternoon, coffee in the morning, hot tea in the late afternoon … oh gosh, it’s time to bake again as I know you will want to do. I want these again with my morning coffee … and my late afternoon tea!

Coffee or tea?

And I do thank you just very much for cruffins Aparna!


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Toasted Oats Bread ~ BBB

Celebrate!

Toast!

Raise your glasses to increasing vaccine availability and toasted oats!  

YES! Thank You Elizabeth ( blogfromourkitchen) out Kitchen of the Month! (You should know that every month, Elizabeth is the Babe who does the graphic magic to create our unique logo for each bread.) This is certainly a winner in our virus snow bound abode. 

Toast these oats in a skillet not the oven! YES!!  Oh and I do appreciate you have to stand totally at attention at the stove to avoid catastrophe but you have to keep an eye on the oven as well and the stove top for me took all of 5 minutes 30 seconds.

Toasted Oats Bread ~ BBB

Leavener

  • 60 grams whole wheat flour
  • 60 grams water
  • 40 grams starter from the fridge (about 30 grams)

Oats

  • 100 grams rolled oats, toasted
  • 110 grams boiling water

Actual Dough

  • 100 grams 100% organic whole wheat flour
  • 400 grams unbleached all-purpose flour
  • 5 grams wheat germ
  • 5 grams rye chops
  • 8 grams diastatic malt
  • 325 grams water
  • all of the leavener from above,
  • 10 grams salt + 25 grams water
  • all of the rolled oats mixture from above

Topping (optional)

A rough looking dough.
  • Rolled oats
    • Leavener: In the evening of the day before making the bread: Put the starter, flour and water into a smallish bowl. Mix with a wooden spoon until the flour is stirred in well. I used a bread whisk. Cover the bowl with a plate (I use a shower cap) and set aside overnight in the oven with only the light turned on. Unless it is ridiculously hot in the kitchen. In that case, leave the oven light turned off.
  • Prepare the Oats: Pour rolled oats into a dry cast iron frying pan and place it over medium high heat, stirring with a wooden spoon from time to time. It takes about about 7 minutes to toast the oats. (They smell wonderful!) (Previously when I’ve toasted oats I’ve done it in the oven.  Toasting them in a skillet, gives you much more control and resulted in a uniform darkening color and much better flavor enhancement. Henceforth, I will be toasting in a skillet.) Transfer the toasted oats into a medium-sized bowl and pour boiling water over top. Cover with a plate and leave overnight in the oven with the leavener.
  • Mix the dough In the morning of the day you will be making the bread: When a small forkful of the leavener floats in a small bowl of room temperature water (I have never tried this), you can go ahead and mix the dough: Sift the whole wheat flour into a large mixing bowl, reserving the bran for after shaping. I did not do the sifting.  Add all-purpose flour, wheat germ, malted wheat chops (I thought I didn’t have malted wheat chops, turns out I did, used rye chops and some diastatic malt), and 325 water to the sifted whole wheat flour. Stir with a wooden spoon. (Again I used my bread whisk)  Set aside for a moment.
  • Weigh the salt and 25 grams water, whisking it together in a small bowl. Set this bowl aside in the oven with only the light turned on.
  • Add the leavener to the large bowl. Use a dough whisk or wooden spoon to mix these ingredients together to make a rough dough. Cover the bowl with a plate (or shower cap) and leave on the counter for about 30 minutes.
  • Adding the salt: Pour the salt mixture over the dough.
  • Kneading: Use one of your hands to squish the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 30 minutes.
  • Adding the oats and first stretching and folding: Add the oats overtop. (First time I baked this, I had already added the oats. Since the first time I toasted oats in the oven, the color was altogether different. Ultimately, I don’t think the timing of adding the oats made much difference.) Turn the bowl as you fold and re-fold the dough into the center, to distribute the oats. Cover the bowl with a plate and leave on the counter (or if the kitchen is cool like ours in winter and spring, into the oven with only the light turned on).
  • Continuing to stretch and fold: Repeat the folding step about 3 times in all at 30 minute intervals. After the final time of folding, leave the covered bowl in a draft free area until the dough has almost doubled.
  • Pre-shaping: Scatter a dusting of all-purpose flour on the board and gently place the dough on the flour. Fold the dough over in half, gently patting off any extra flour that might be there. Turn the dough a quarter turn and fold in half again. Continue turning and folding in half until the dough is shaped in a ball. Leave it seam side down on the board and cover with a large overturned mixing bowl (or a tea towel) and let rest for about 30 minutes.
  • Prepare the brotform: Liberally coat the insides of a brot-form with rice flour.
  • Shaping and adding optional topping: Scatter a very light dusting of flour on top of the round. Gently press down with the palms of your hands to create a disc that is about 4 centimeters deep. Carefully turn the disc over. Without breaking the skin on the bottom, use the dough scraper to fold the dough in half. Turn the dough a quarter turn and continue folding until a ball is created. Leave it seam side down and use the sides of the dough scraper to tighten the dough ball further. Once it has been tightened, wet your hands and rub them gently over the top. Scatter quick oats overtop. Now carefully put the shaped loaf seam-side UP into the brotform. Scatter the reserved bran evenly onto the seam area. Cover with the tea towel or an overturned mixing bowl and let sit for an hour or so to allow the loaf to almost double. “Almost” is the key here….
  • Preheating the oven: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread and leave it on the counter for another 15 minutes of so. If the dough gradually returns back after being pressed, leave the bread on the counter. Put a baking stone on a lower shelf of the oven. Place a cast-iron combo cooker (or lidded casserole dish) on the middle shelf and preheat the oven to hot (we set ours to 450°F).  (I opted for an oval brotform, without a cast iron oval large enough to bake it in, I baked the loaf on parchment paper, pushed it onto the hot baking stone in the oven and covered it with a very large stainless bowl.)
  • Scoring: When the oven is thoroughly preheated about fifteen minutes later, transfer the round into the hot shallow pan of the combo-cooker.   I adapted scoring to the oval shape I had. Using a lame, sharp knife, or scissors, score the bread in the pattern you like.
  • Baking: Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and, without stopping to stare in amazement at the amazing oven spring  … actually I could not help but at least momentarily stare in amazement at the oven spring, close the oven door to continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom. (Internal temperature probe showed 204°F.)
  • Cooling: When the bread has finished baking, remove it from the oven and allow it to cool on a footed rack before slicing and eating; the bread is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400°F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

Yes, this does look like an involved recipe. Yes, there are a number of steps. Yes, because it looks long, it looks difficult.  The actuality is the single steps are spread out over time but are simple to execute with long stretches where you do whatever you like and a single step takes only a short bit time.

Do those short steps get you to a worthwhile goal … what a very foolish question,  My answer is an emphatic YES!!!  We would love to hear your answer:

I believe you should and will want to make toasted oats bread too! To receive a Baking Buddy Badge to display on your site, post about your toasted oats adventure in the next couple of weeks (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 January 2021.

Here’s how to let us know:

  • email Elizabeth
  • » Remember to include your name and a link to your post
  • » Please type “BBB January 2021 bread” in the subject heading

Now about next month…This little group started in February 2008 that means that next month we’ve been around … It’s our Anniversary! And for the first time ever I’m giving you a hint for next month’s bread. We’ll be playing around with…


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BBB ~ St. Lucia Saffron Buns, Lussekatter

I don’t know about where you are but where I am it’s dark really early. Before 6 in the evening the sun is long gone and it’s gotten to dark. Our Kitchen of the Month, Judy, has picked a wonderful roll/bun to light up the short early dark days of December! Saffron is the spice to provide the light. These are a traditional Christmas celebration bread in Italy and Scandinavia.

I found this a wonderfully silky dough to work even using a lot of white whole wheat flour. I always try to bake with some whole grain flour.

Why did I feel compelled to convert this to a sourdough? I think just because I’ve recently gotten a sourdough going again and so I’m trying hard to keep it going. The way I did the sourdough does add considerable time to the process and I’m sure if you follow Judy’s yeasted recipe you’ll have these little bun coming out of your oven much sooner. Still I really enjoyed the longer time and am totally delighted with the end product.

My only regret is when I got to the shaping and my hands were deep into this I’d forgotten the simple shaping of making these into cats. I really want to do that next time. I think Elizabeth will be doing cats but won’t be posting yet for several days. Maybe one/some of the other Babes will be doing the cat shape but I’m sure one/some will have some variety so check them out.

The shapes are really pretty self explanatory and simple to do.

St. Lucia Saffron Buns, Lussekatter

Yield: 18 rolls

LEAVEN
60 g starter
70 g water
60 g white whole wheat
DOUGH
All of the above leaven
105 g water
1/4 teaspoon saffron threads
3 tablespoons King Arthur dry milk powder
220 g white whole wheat
120 g bread flour
110 g AP flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
56 g unsalted butter, softened
60 g of sour cream
30 g wildflower honey
2 large eggs
Raisins, currants, dried cherries, cranberries, blueberries
GLAZE
1 egg, beaten

The night before mix together the leaven. Cover and leave at room temperature for 10 to 14 hours until bubbly.

Warm water and saffron in microwave about 20 seconds.  (I held the butter for the second fold, next time I may try adding it when I’ve finished kneading it the first time and before starting the folding).  Stir in the honey, sour cream and eggs until blended.  Let cool until about 80-90°F, or warm to the touch.

Whisk flours, dry milk powder and cardamom: I held out the salt until after the first folding.

 Make a well in the center of the flour and add the saffron-water mixture, the eggs, and the sour cream. Mix the ingredients until well incorporated.

Knead the dough: Knead to incorporate. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

Let dough rise: Shape the dough into a ball and place in a large bowl. Cover. 
Butter and salt: I added these at the second fold. The dough really came apart. Next time I will add Butter and Salt earlier: after kneading let rest 20 minutes then add butter & salt.
Let sit in a warm place for 2-3 hours, Do at least 2 fold about 45 minutes apart then let the dough rest until about doubled. This dough became silky smooth, lovely to work.

 Form dough into shapes: When the dough has doubled in size, gently press it down and knead it a couple of times. I weighed the dough and divided by 18 which required each roll to weight about 60 grams. Break off a piece and form it into a ball about 2 inches wide. Roll the ball out into a snake, about 14 inches long.
Then Curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough. There are a number of shapes commonly accepted for these rolls.

 

Let sit for final rise:  Cover and place in a warm spot until the dough shapes double in size, mine took an hour.

Brush with egg wash, place raisins in buns: Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins, cranberries or cherries by really poking them in deeply otherwise they may well jump ship.

Bake: Place in the oven and bake at 400°F (205°C) for about 18 to 20 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.

Would I do these again? In a heart beat. The shapes can be varied easily and are all interesting. The sparkling sugar gives the buns just the perfect crunch and sweetness along with the honey. I would try a little more saffron next time as I really didn’t taste or even see much of it in the bun. These are just beauties.

If you wish to bake with us as a Buddy, please submit your post and photos by December 29th to be included in the roundup and earn your baking badge.  Send to jahunt22 at gmail.com.

Visit the other Babes to check out their versions of Lussekatter.


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BBB ~ Matar or Chola Kulcha

Really, who knew I didn’t understand I really love chutneys! Yes, I really know now I do enjoy at least Apruna’s chutney she had us make for this Indian flat bread Kulcha! Wow this was marvelous. OK, I will confess, I wasn’t expecting much from the chutney so the first time I made the Kulcha we had it with some wonderful chicken and it’s accompanying gravy. It was wonderful. Then I thought, OK, maybe since I have most of the ingredients I should give the chutney a try. The one ingredient I didn’t have the Tamarind; a search suggested lime juice as a substitute and perhaps in my lack of experience it worked for me. Aparna’s looks very liquid and she told us it should be liquid … but mine was thick and chunky, just like I like it. I made both the Green Mint-Coriander Chutney and the Sweet and Sour Tamarind Chutney. Both the Chutneys were terrific but the Green Mint-Coriander was gone the fastest. I will try to do the Kulcha again as I rolled mine very thin and didn’t get the puffy that most Babes did. I call this a success even though it’s not authentic … we really enjoyed!

Tradition says I should be round but dough most often has a mind of its own.

Aparna is our Kitchen of the Month so do check out her site for more authenticity than you’ll find here.

KULCHA (Flat Bread)

For the Khameer or Pre-Ferment :

1/2 tsp instant dry yeast

1 tsp sugar

1 cup flour – I used 1/2 cup white whole wheat + 1/2 cup all purpose

1 cup water

For Kulcha Dough :

All of the Khameer/ Pre-ferment 

1/2 tsp instant dry yeast

1 1/2 cups flour – I used 1/2 cup white whole wheat + 1 cup all-purpose

2 tbsp plain yogurt 

1/2 tsp salt

1 1/2 tbsp ghee (or soft unsalted butter)

More water, if needed for a soft dough

For the Topping :

Nigella seeds or black sesame seeds

Chopped fresh coriander leaves/ cilantro

Ghee or unsalted butter for cooking the Kulchas

METHOD :

For the Khameer/ Pre-ferment (previous night) :

Mix together the yeast, water, sugar and all-purpose flour till smooth in a big bowl. Cover and leave on the kitchen counter overnight to ferment. 

For the Kulcha Dough (some time next morning) :

The Khameer/ pre-ferment should have risen well and will appear quite stringy. Mix in the other 1/2 tsp of yeast, all-purpose flour, yogurt, salt and a little water. Knead till you have a soft, sticky and loose dough. You don’t need a mixer for this. Your hand or a dough whisk is enough. This dough came together easily and was smooth.

Add the ghee or soft butter and knead once again till well incorporated. Shape into a round and leave in the bowl. Cover loosely and let it rise till almost double in volume.  This should take between an hour and two. 

Knead the dough lightly to de-gas it. Then divide into 6 equal portions. I divided my dough into 8 portions. Lightly flour your working surface, if required, and roll out each portion into a circle or oblong of less than 1/4 “ thickness. Sprinkle some Nigella seeds and dried fenugreek leaves or coriander leaves/ cilantro and lightly press into the rolled out dough. 

Heat a griddle or flat pan and place the rolled dough on it. Sprinkle a little water on the sides of the griddle/ pan (not on the dough) and cover. Cook the flat bread for a minute or so. Now remove the cover and cook on the other side as well. If not serving immediately, cook till here and keep aside. When ready to serve proceed further with cooking in ghee or butter as follows.

Now I know I should have made the Matar/Chola (White Peas Salsa) … but I didn’t. That means I still have something to add to this and look forward to.

GREEN MINT-CORIANDER CHUTNEY

Grind together a handful of fresh coriander/ cilantro leaves and tender stems, equal amount of mint leaves, green chillies, salt and a dash of lime juice with very little water till smooth. 

This chutney should be savoury, on the spicier side with a little tang and a bit watery in texture. Adjust all the ingredients to taste. This will keep in the fridge for a week.

SWEET & SOUR TAMARIND CHUTNEY 

(Makes 1 medium jar)

INGREDIENTS :

1 cup tamarind pulp thick

3/4 – 1 cups powdered jaggery 

1/2 cup dates loosely seedless , finely chopped packed

2 tbsps golden raisins, chopped

1 1/2 tsps chilli powder (or to taste)

1 tsp cumin powder

Salt or black salt to taste

METHOD :

Put the lime juice and sugar in a pan. Over medium heat, stir the mixture till the sugar (jaggery) dissolves. Now add all the remaining ingredients and cook till the chutney thickens a bit and takes on a shiny appearance. Allow to cool and use as needed. This chutney keeps in the fridge for a while.

The amounts of tamarind, jaggery, chilli powder and salt may be adjusted as required. This chutney should be sweet, sour and spicy.

I highly recommend both these chutneys even if you don’t have tamarind.

These are so good and really simple to put together. As you can see, we enjoyed these first with a chicken dinner before I made the chutneys. But, the chutney is the way I do them from now on.

Check out Aparna for the Matar/Chola Salsa, I know that is in my future. She’s made it look too good to miss.

We’d love for you to join us this month for our bake!  No blog is necessary to participate, a picture will do. Just send a picture or your post of your finished flatbread to our host kitchen by the 30th of this month.  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants’ baking results during that time.