Archive for February, 2016

Baguette

There are a lot of different Baguette recipes out there. Most recipes take a long time with pre-dough and long resting times. A 2 day process in Baguette making is not unusual.

This is a straight Baguette dough and as such takes not as long as other Baguette methods. This Recipe I found in a Baguette making class by Jeffrey Hamelman.

 

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You need:

1kg all purpose wheat flour
20 g salt
4 g instant yeast
750 g water

and a still lot of time …. (about 5 hours, with breaks)

Mix all ingredients with a spatula, just until no dry flour is left in the bowl. Do not knead the dough. It may look a bit rough, but that is OK.
Cover the dough with a plastic bag and let rest for 30 minutes.
Fold the dough in the bowl 20 times by taking your spatula right under the dough and fold it over the top to the opposite side of the bowl. Turn the bowl a bit and continue for about 20-25 times.

Let the dough rest for another 30 minutes, cover it again with a plastic bag.

Repeat the folding and resting fife more times, so in total 6 times.
So after 3 hours your dough should be soft and stretchy. You can let it rest for a bit longer the last time. Resting the dough helps to develop flavor.

Divide the dough in 6 parts of about 300 g each.
Form a ball out of each part but do not knead the dough. Do not press the air out and
use only little bit of flour on your bench or hands, just to keep it dry.

This should then look like this:

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Let the dough rest for about 25 minutes and then start forming the baguettes by lightly pressing the ball to a flat shape and fold the upper edged to the middle and press it together. Not to much, you need the air in the dough. Turn over and fold again the upper edge over to the lower. Now your dough loos like a baguette already.

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Then use your hand and roll it to the length you would like it to have, or to the length your oven has.

Put it up side down in some baker linen, so the seam is up and let rest for 1 hour.

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Preheat your oven to 250C (480F). I nake my baguette as all my bread on a Pizza Stone. Place a dry iron casting pan below your stone (not on the bottom of your oven). Heat everything up.

Transfer the baguettes on a paper or something you can use to place them in the hot oven and score them.

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Put the Baguette in the oven on your hot stone.Once you have the Baguette in the oven put boiling water in the dish and quickly close the oven.

Bake for 16-24 minutes.

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Gugelhupf – Kougelhopf

10 years ago my wife bought me a French baking book at the Marche Noel in Strasbourg. Who ever had been at the Christmas Market in Strasbourg may have been at this large tent with the Breedle Market – the Cookie Market.  There they baked these buttery, sweet Gugelhupf cakes. Cakes you get everywhere in the Alsace. It was fascinating how they baked these in the tent – minus 5 degrees outside and 30 inside.

After such a long time I thought I need to bake this cake again and see if it still taste this good.

Gugelhupf

Ingredients:

500 g plain four
80 g sugar
8 g salt
2 eggs
20 g fresh yeast or 8 g instant yeast.
150 g soaked raisins
175 g warm milk
175 g butter

some almonds
some sugar and cinnamon mix as topping.

Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.

Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well. Add rest of butter and mix until a very soft and smooth dough developed.

Then add the raisins without any liquid.

Let the dough rest for 60 minutes or longer until doubled in size.

Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.

Bake at 180 C for 30 to 40 minutes, depending of size of pan.

Once ready get the cake out of the pan immediately and cover with butter. I put some sugar & cinnamon on it, but that is up to you.

 

 

Gugelhupf - Kougelhopf
Ingredients
  • 500 g plain four
  • 80 g sugar
  • 8 g salt
  • 2 eggs
  • 20 g fresh yeast or 8 g instant yeast.
  • 150 g soaked raisins
  • 175 g warm milk
  • 175 g butter
  • some almonds
  • some sugar and cinnamon mix as topping.
Instructions
  1. Make a pre dough with the yeast, some sugar and some of the milk and let rest until doubled in size.
  2. Mix eggs, sugar, salt, and milk together with the pre dough to a smooth dough. Then add half of the soft butter to it and mix until combined well.
  3. Add rest of butter and mix until a very soft and smooth dough developed.
  4. Then add the raisins without any liquid.
  5. Let the dough rest for 60 minutes or longer until doubled in size.
  6. Generously butter a pan and add some almonds at the bottom. Put the dough in and let it rest again until nearly doubled.
  7. Bake at 180 C for 30 to 40 minutes, depending of size of pan.
  8. Once ready get the cake out of the pan immediately and cover with butter.

Bread from Brewer Grains – Treber Brot

Friday I stopped at one of the many craft breweries in Wellington and asked for draff or brewer grains, the rest of the beer brewing process. I got about 1.5 kg and baked bread out of it.

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As I have not found any recipe that was as I had the bread in mind I created my own recipe. Most ones use just yeast and wheat, but this malty brewer grains need some contrast some more flavor to come out nicely.

This is what I got from the brewery.

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I prepared:

Sour Dough:
200 g rye flour
10 g Sour dough rudiment
200 g water

Biga:
200 g wheat flour
2 g instant yeast
200 g water

Both pre-dough’s prepare and let rest for 16 hours minimum.
Mine looked like this.

The Rye one …

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and the wheat one.

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For the final dough you need:
Sourdough
Biga
800 g rye flour
800 g wheat flour
650 g Brewer Grains
35 g salt
1 liter water
3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Mix all well for 12 minutes until a soft smooth dough develops.

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The final dough needs to ferment for 3 hours with 2 folds.

I then divided the dough in 4 pieces and formed bread loafs out of it.

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Bake for 10 minutes at 250 C and then for 40 minutes at 200 dropping to 180.

And this we had then for breakfast the other morning, with fresh home made liver pate.

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Bread from Brewer Grains - Treber Brot
A light bread with a lot of flavor.
Ingredients
Sour Dough:
  • 200 g rye flour
  • 10 g Sour dough rudiment
  • 200 g water
Biga:
  • 200 g wheat flour
  • 2 g instant yeast
  • 200 g water
For the final dough you need:
  • Sourdough
  • Biga
  • 800 g rye flour
  • 800 g wheat flour
  • 650 g Brewer Grains
  • 35 g salt
  • 1 liter water
  • 3 g of each: anise seed, fennel seed, coriander seeds, caraway and pepper, all ground
Instructions
  1. Prepare the Sour Dough and the Biga and let rest for 16 hours minimum.
  2. Mix all well for 12 minutes until a soft smooth dough develops.
  3. Let the dough rest for 3 hours, fold twice
  4. Divide in 4 pieces and form 4 breads out of it.
  5. Let the breads ferment for an other hour
  6. Preheat oven to 250C (480F) and bake the bread 10 minutes, reduce heat to 200 C (390F) and bake for another 40 minutes.
  7. Place a bowl of water in the bottom of your oven, this helps to make it nice and fluffy.

 

Maultaschen – Swabian Ravioli

In the south west of Germany they make a very special Ravioli type noodle dish, called Maultaschen. It is filled with an mix of spinach and meat. And it is bigger than a normal ravioli.

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So to make them we need a noodle dough and a filling.

For the dough:

500gr all purpose flour
4 Eggs

Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
Wrap it in cling wrap and let it rest for 1 hour.

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For the filling:
200g fresh spinach
salt
1 onion
3 slices of toast bread
100ml hot milk
50 g middle bacon
200g minced pork, chicken or turkey
2 eggs
Pepper
Nutmeg
Some Mace spice if you have.

fresh chopped herbs

Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
Chop the onions and the bacon and fry in a pan until the onions just turn brown.
Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.

Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.

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Place some of the filling on the dough and form a parcel out of it.

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Take some semolina to ensure they do not stick together.

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Simmer the Maultaschen in a broth for 7 minutes.

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Serve in a bowl or deep plate with a little bit of broth. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

Maultaschen - Swabian Ravioli
Ingredients
For the dough:
  • 500gr all purpose flour
  • 4 Eggs
For the filling:
  • 200g fresh spinach
  • salt
  • 1 onion
  • 3 slices of toast bread
  • 100ml hot milk
  • 50 g middle bacon
  • 200g minced pork, chicken or turkey
  • 2 eggs
  • Pepper
  • Nutmeg
  • Some mace spice if you have
  • fresh chopped herbs
Instructions
  1. Put the flour on a clean surface. Make a little mold in the middle of it and place the eggs in there. mix from the inside till a very hard and elastic dough has been formed. Take only as much flour in from the sides in your dough until it forms a smooth but stiff dough. The amount depends on the size of the eggs, the humidity in the flour and the flour type. So be not worries if you have 50 g or more left over at the end.
  2. Mixing takes about 10 to 15 minutes. And the best results you get by doing it with your hands.
  3. Wrap it in cling wrap and let it rest for 1 hour.
For the Filling:
  1. Blanch the spinach for some minutes, take it out, let it cool down and press all water out.
  2. Chop the onions and the bacon and fry in a pan until the onions just turn brown.
  3. Place the bread in a bowl, with the milk, mix. Add all other ingredients and add the spices until it taste.
  4. Now you need to cut the dough into 4 pieces and roll it out. I use a noodle machine.
  5. Place some of the filling on the dough and form a parcel out of it.
  6. Take some semolina to ensure they do not stick together.
  7. Simmer the Maultaschen in a broth for 7 minutes.
  8. Serve in a bowl or deep plate with a little bit of broth.
  9. Garnish with some onions that have been roasted for 3-4 minutes in butter and chopped parsley.

 

German Nougat – Gianduja

German nougat is different from nougat you get anywhere else, I learned. German Nougat is Gianduja, a mass made from nuts, sugar and chocolate. A smooth delicious paste, melting in your mouth.

nugat

To make this nougat you need a blender, a professional one, otherwise the mass will not get smooth enough. There should be no pieces in it and it also should not be coarse in any kind.

 

What you can do with it?
Bake a cake, bake cookies, make an ice cream (Baccio), make some pralines or just eat it with a spoon.
You can use this paste also to make your own Hazelnut Cream spread.

German Nougat or Gianduja
Ingredients
  • 500 gr part Hazelnuts
  • 500 gr icing sugar
  • 600 gr Milk Chocolate.
  • And you need a professional blender.
Instructions
  1. Roast the nuts and remove the skin (with almonds remove skin before roasting).
  2. Put the nuts in the blender and blend them for some seconds. Add sugar and keep blending until smooth.It is quite warm now.
  3. Add the chocolate step by step and keep mixing.
  4. It should not get to hot, otherwise the chocolate begins to curdle.

 

 

Simple Rye-Wheat mix bread

Today I made a very simple but also yummy bread. This is a every day style bread in Germany and you can eat it with some savory or sweet toppings.

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Simple Rye-Wheat mix bread
Ingredients
Pre-dough:
  • 150 g Rye flour
  • 150 g Water
  • 15 g Sour dough culture
For the dough:
  • 1 kg wheat plain flour
  • 1 kg rye flour (fine 1050 grade)
  • 1.2 kg water
  • 40 gr fresh yeast or 30 gr instant yeast
  • 30 gr salt
  • your pre dough
Instructions
  1. For The Pre Dough mix all ingredients well and leave for 18 hours at room temperature. It should have doubled, be bubbly and soft then.
  2. For the final dough, put everything in a large mixer and mix for 13 minutes (start slow first and mix for 10 minutes on a high speed.)
  3. Now let the dough rest for 4 hours or longer. It should double in size in that time. Fold the dough once after 2-3 hours.
  4. Now divide the dough in 3 parts and put in some resting or fermenting forms. You can take any kind of form, just flour the form so the bread does not stick to it.
  5. After 90 minutes preheat your oven to the highest temperature.
  6. If you have a pizza stone or similar, put it in the oven before you switch it on.
  7. Now turn over the bread on a baking tray (use baking paper if you like, but careful at this temperature) or directly on your stone.
  8. Take some water and spray it in the hot oven, close the door and leave it for 5-10 minutes at the temperature.
  9. After 5-10 min reduce heat to 200 C and bake for another 40-45 minutes.

 

 

Ciabatta with Poolish

Today I made some Ciabatta bread.
This ciabatta is made with a poolish, a pre-dough that needs to ferment and develop over 16-24 hours.
When you make this bread be careful that you do not destroy the gas bubbles the dough develops during the fermentation. These will give your bread the typical fluffy structure.

How to make this bread is also part of my bread baking lesson 2 video


Ciabatta with Poolish
Ingredients
For the Poolish
  • 270 gr plain flour
  • 270 gr water
  • 2.7 gr instant dry yeast.
For the dough.
  • 725 gr plain flour
  • 390 gr water
  • 5 gr dry instant yeast
  • 15 gr salt
  • Poolish
Instructions
  1. For the poolish mix all ingredients well an let ferment for 24 hr at room temperature. It should then become bubbly and very thin.Mix well in a mixer for about 10 minutes until the dough is soft but has some structure.
  2. Let rest for 3 hours. During that time fold the dough each hour.
  3. After 3 hours fermentation divide dough in 3-4 pieces and shape round balls out of it. Put them on a well floured surface. Let these rest and ferment for an other hour.
  4. Preheat your oven to 250 C
  5. Once the breads have rested and nearly doubled size take a bread, turn it round and stretch it to a long shape.Do not fold it or press the air out !
  6. Bake for about 15 minutes at 250 C.

 

Snow White Cake – Donauwelle or Schneewittchenkuchen

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This cake has different names in Germany. In east Germany it is known as Schneewittchenkuchen – Snow White Cake. In West Germany it is known as Donauwelle – Danube-wave.
It is a simple cake with a German butter cream and a shortening chocolate glaze.

It takes some time to make it, but everyone loves it, because it is fruity and juicy.


Snow-white Cake
This cake has different names in Germany. In east Germany it is known as Schneewittchenkuchen - Snow White Cake. In West Germany it is known as Donauwelle - Danube-wave. So I decided to name it Snow White-Cake, it just sounds better. And that is what you need.
Ingredients
For the cake, mix:
  • 400g flour
  • 200g sugar
  • 250g butter
  • ¾ cup milk
  • 2 tsp baking powder
  • 5 eggs
For the cream:
  • cook a stiff custard pudding by using
  • 500ml of milk
  • 1 package pudding powder or you can use 40g of custard powder. This depends on the custard product you use. Take about double amount of custard powder as said on the package for 500g milk.
  • Add 2 tbsp of sugar to it, if you like.
  • 250g Butter
For the glace.
  • 2 tbsp cocoa
  • 2 tbsp icing sugar
  • 85g shortening
  • 2 eggs
Instructions
  1. For the cake add all ingredients in a mixer. If you use a hand mixer you have to whisk the butter with the sugar and then add the eggs followed by the flour & baking powder and the milk)
  2. Put half of the dough on a deep baking pan.
  3. Add 2 tbsp of cocoa powder to the remaining half and add this on top of the whit dough in the pan.
  4. Add cherries (about 350gr) and spread them on top of the dough.
  5. Bake for about 30 min at 180 C.
  6. For the Cream cook a custard from the powder, milk and sugar. Let cool down to room temperature and put the butter next to it so it gets to the same temperature as the custard,. This is very important, that butter and custard have the same temperature before you proceed.
  7. Sift the custard
  8. mix the butter in a mixer until it is white creamy
  9. add the sifted custard spoon by spoon. Do not over-mix when all custard is added.
  10. Spread custard on baked and cooled cake
  11. For the glace melt the shortening and let cool down again.
  12. mix cacao and sugar and add the shortening
  13. add one egg after an other to the mixture until it became a thick and creamy.
  14. Spread on top of the cream on the cake.
  15. Let the cake rest over night in the fridge and then cut into pieces.

 

Bierschinken – German Luncheon?

This is a very traditional type of small good that you get at any supermarket or butchery in Germany. There are many different kinds and styles and every reagion has its own recipes. This recipe is a simple version of it and you can easily adjust it to your needs by changing the spices.

It has nothing to do with beer. The name “Bierschinken” comes from the fact that it was eaten at a late breakfast or in the evening with a dark bread – and with it a nice cold beer.
The method is the same to all different types. You can leave the meat pieces out and get a luncheon. Or you mince it more coarse and get a different texture.

alladyn-luncheon


Bierschinken - German Luncheon?
Ingredients
Meat pieces
  • 600 gr meat squares, from the ham piece or shoulder.
Spices
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.5 gr Macis ground
  • 0.5 gr paprika
  • 0.3 gr ginger ground
  • 2 gr mustard seeds
For the luncheon you need:
  • 400 gr pork shoulder
  • 400 gr pork belly or pork slice (without skin and bones)
  • 200 gr crushed / shaved ice
Spices:
  • 15 gr salt
  • 1.5 gr curing salt (or pink salt)
  • 2 gr white pepper ground
  • 0.6 gr macis ground
  • 0.5 gr paprika
  • 0.5 gr ginger ground
  • 0.5 gr brown sugar
  • 0.5 gr coriander seeds ground
Instructions
  1. Cut the meat in 1x1 cm squares and mix everything very well and place in the fridge for 24 hours.
  2. For the Luncheon get the meat everything through a mincer with the smallest holes.
  3. The transfer it to the food processor and add the spices and ⅓ of the ice. Start mixing at highest speed until it start to get firm.
  4. The add the rest of the ice.
  5. Mix on high speed until it becomes a thick rubbery paste.
  6. It is important that it does not heat up. So do not over-mix it.
  7. Add the meat pieces and knead them into the past. This takes some minutes and the best tool to do it are your hands.
  8. Fill in jars .
  9. Preheat your oven to 100C (212F) and place the jars in a water bath in the oven. Reduce the heat to about 80C (176F).
  10. The jars need 10 minutes for each cm diameter. So for a 6cm diameter jar it takes 60 minutes.

 

Sourdough bread in timber frame

This is a sourdough bread beaked in a timber frame and baked on a stone. Baking bread in a frame next to each other does not allow to develop a crust between the bread. So it is softer than free form breads or tin baked bread.
The timber frame also gives some flavor. As I used Macrocarpa timber for my frame, this gave some smoke flavor to the first several bakes. In Europe some other hard wood is used, like maple tree timber. The flavor and the strength of it depends on the wood, and the more often you use the frame the less the flavor will get.

The Recipe is for 4 breads of 1kg each. if you like to make a smaller one, just make a quarter of it. You can bake it in a tin or “ free”form ” on a stone as well. I use a pizza baking stone.


Rye Sourdough
Ingredients
Rye Sourdough - pre dough
  • 728 g rye flour 1150
  • 728 g Water (40C)
  • 72 g ripe sourdough
Main dough
  • Sourdough / pre dough
  • 292 g Rye flour1150
  • 800 gr wheat flour
  • 980 g High grade wheat flour
  • 1092 g Water
  • 56 g Salt
  • 28 g yeast (fresh, or 15 gr instant yeast
  • 32 g malt powder or syrup
Instructions
  1. For the Pre Dough mix all ingredients and let them rest for 16 - 24 hours at room temperature
  2. Put everything in a large mixer and mix fro about 10 minutes until a smooth dough has developed.
  3. let the dough rest for bulk fermentation for about 1-2 hours, then divide into 4-6 equal sized parts and shape bread. Let these ferment and rest for an other 45 min to 1 hour until they have about doubled size.
  4. I build a wooden frame for this bread and bake it directly on the stone.
  5. Bake fro 10 minutes at 250C. You can steam it a little bit with some water. Reduce heat to 200 C and bake for another 90 minutes.
  6. If you bake a smaller bread and not in a wooden frame, you have to reduce the time to about 45 minutes.

 

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