MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …

BBB logo December 2014


8 Comments

Nutella Brioche Flower – Bread Baking Babes Bright Star

Nutella Brioche Flower aka in my house as Chocolate Peanut Butter Brioche Snow Flake

Such an easy bread to make. Such a stunning bread to put in the oven. Such a spectacular bread to take out of the oven.
I mean this is gorgeous visual! even not perfect.

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Cathy, Bread Experience, is our Kitchen of the Month and you REALLY want to be a Buddy this month and make yourself a star … or snowflake. Cathy called it a flower. Titled it a flower.  I thought it looked more like a star but then Lien changed my mind when she called it a snow flake.  I say thank you Cathy.

Every month when the Babes bake, Katie rounds the Babes all up. Makes us look great. Many months even though we were given the same recipe, there’s a great variety in the way we look. I’m going to step out on that limb and say I think this month we may have a very similar look to our breads. More alike than usual I think is likely. So far I’ve only seen Cathy’s but I still think we’re going to share in the looks department.
UPDATE: even before I hit publish, an e-mail from flickr just came across my desk, Lien’s is even much more like a star than mine. The limb just broke.
Now, fillings. I’m thinking that’s where we may part ways this months. But, hey, that’s very normal for us. After you and I have checked out all the Babes, we’ll know. You’ll have a great many new ideas for fillings, maybe even come up with one we didn’t.

Chocolate Peanut Butter Brioche Snow Flake
Recipe By: Cathy (breadexperience) who
Adapted it from:
Poor Man’s Brioche in Peter Reinhart’s The Bread Baker’s Apprentice
Yield: one round loafFor the sponge:
65 grams bread flour
1 1/4 teaspoons instant yeast
134 grams (4 ounces) whole milk, lukewarm (90 to 100 degrees F.)
For the dough:
3 large eggs, slightly beaten
140 grams bread flour, 1 cup
300 grams white whole wheat flour, 2 cups
30 grams flax meal
40 grams sugar – brown
1 1/4 teaspoons sea salt
116 grams unsalted butter, melted
1-2 teaspoons milk, if necessary to form a smooth dough
For the filling and glaze:
peanut butter
bitter chocolate grated
whole milk
1 tablespoon milk plus 1 tablespoon water for glaze
Icing (confectioner’s) sugar
***** Where ever you see those five stars, that’s me giving you my comments.
I am a real convert to my kitchen scale. When ever I get a recipe written in cups or ounces, I use cups the first time but measure that in grams and write it down. The result is the next time I bake, I’ve got the grams. I don’t usually calculate/convert cups to grams based on any formula. I just do the measure myself then I know if it works or how well it works for me and adjust accordingly.1. To make the dough, add the eggs to the sponge and whisk (or beat on medium speed with the paddle attachment) until smooth.  In a separate bowl, stir together the flour, sugar, and salt.  Add this mixture to the sponge and eggs and stir (or continue mixing with the paddle on low-speed for about 2 minutes) until all of the ingredients are thoroughly incorporated. Let the dough rest for 5 minutes to begin to develop the gluten.  Then mix in the melted butter by hand, using a wooden spoon or Danish dough whisk or with the mixer on medium speed using the dough hook. Add in a couple of teaspoons of milk if the dough is too dry.Transfer the dough to the work surface and knead for about 8 to 10 minutes until the dough is soft and smooth.  It shouldn’t be too sticky to handle.Form the dough into a ball and place it in a clean bowl.  It doesn’t need to be oiled.  The butter should keep the dough from sticking to the bowl.  Let the dough bulk ferment in a warm place (70- 75 degrees F.) for 1-2 hours, or until doubled in size.IMG_7588****** When I finally did find the morning to get the sponge mixed, it was fully 7 hours later before there was some signs of life so I added a pinch more yeast and mixed and kneaded nicely silken dough.
I covered it and left it to rise. Several hours later, you are adding these hours now aren’t you, I checked the rise. “I can’t deal with this any more tonight.”
I said a sweet goodnight to my dough ball as I tucked him into the cool overnight.
Next day, the dough ball did not raise to my consciousness until 3PM.2. Meanwhile, cut out a circle of baking or grease proof paper about 30 cm (12″) in diameter. Place the paper on a baking sheet.

To shape the snow flake, once risen, turn the dough out onto a surface, knock it back knead for 3-4 minutes. Divide the dough into 4 pieces and form each piece into a ball.

Roll a ball of dough out into a circle measuring about 25 cm (10″) in diameter. The dough should be about 3-4 mm (1/8″) thick.

Place the dough onto the baking paper and spread on a layer of Nutella, leaving a small gap at the edge. Don’t make the layer too thick but be sure to evenly cover the dough.

Roll out a second ball of dough, place it on the first layer and spread with Nutella. Repeat with the third and fourth balls of dough but do NOT spread Nutella on the final layer.

***** Don’t you just love that “meanwhile” thing. In the meanwhile, I was working like a dog helping Gorn with paper work, worked out at the gym and spent many many hours making gifts for the four grandchildren. Meanwhile, haha. Actually, somewhere in that meanwhile I did cut out a 12 inch circle of parchment.

So, meanwhile I came to that part about the shape the snow flake !! Yes, I watched the video Cathy put up on the website long ago but remembering what I saw was coming up blank. Tom Terrific HughesNet was down … OK how many cuts Cathy?  Read on.

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3. Cut the brioche into 16 segments but leave a small (3 cm/1½”) area in the centre of the dough uncut.

Take a pair of adjacent segments. Lift and twist them away from each other through 180°. Lift and twist through 180° again, then twist through 90° so that the ends are vertical. Press the edges together firmly. Repeat this process for all pairs of segments.

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***** Fancy that, it says right there in the directions “16 segments”.  Leave an uncut circle area in the middle … I went with the middle size ramekin to act as a guide.

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I do remember the video showing a very even nutella spread just short of the edges and the baker timing the dough to a nice clean circle. My chocolate peanut butter was difficult to spread and had a fair amount of unevenness. I might trip the circle next time just to see if more of my edges would stay closed and look neater. But, I don’t think you have to obsess about this part being perfect. It works.

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4. Place the brioche in a large plastic bag or cover with lightly oiled film. Leave in a warm place for 1-2 hours to prove.

***** Well, I just covered it with a big bowl.

And I waited 2 and a half hours … finally said phooey, this is coming out of the oven at 10 and I’m going to bed. Be prepared, this is not a fast riser at any stage of the game. It showed most rising in the oven.
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5. Brush with the milk glaze then bake at 160°C/320°F fan oven, 180°C/360°F conventional oven for 20-25 minutes.  I baked it at 375 degrees F. for 15 minutes, then turned it down to 350 and baked it another 5 minutes or so.

***** I baked it at 375° F for 15 minutes then at 350°F for another 15 minutes – thinking that the whole wheat flour would take more baking time.

6. Place the bread on a wire rack to cool. Once cooled, dust lightly with icing sugar.

***** I wanted to turn the bread around at 15 minutes knowing that my oven is hot in the back but it was just too awkward as I had used my baking stone and things were just too heavy to move it gracefully. So you’ll see it’s darker on one side than the other.

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It was out of the oven by 10PM.

***** Now, my filling. For my birthday last month, I treated myself.

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***** I treated myself to an 11 pound bar of this chocolate. Holy moly!! This is such good bitter chocolate, I love eating it just like it is. Never done that with another bitter chocolate.
Anyway, the filling: I micro-planed grated a lot (you know like your Nona always measured) and then mixed that with peanut butter. It was dry. I added whole milk. It was dry. I added 2 tablespoons of butter. It was dry. I added more peanut butter – yes chunky.  It was dry. I microwaved it for a minute on 10% power and repeated that about 6 times, stirring in-between times. It got soft and oily. I went with it.

I hope it was good because I gave it to a friend.

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So, no crumb shot.

Whether you call it a flower, a star or a snowflake, you really want to make this one. Do it. Pop yourself over to Cathy’s, get the details and tell her what you think. She’ll send you a badge and get you in the round-up at the end of the month. Really it is easy. You can’t get more bang for your kneading than this gorgeous shape. Filling: what can you dream up for us?

I’m thinking Christmas morning and coffee.

Merry Christmas, Be Merry and Bright.

BBB logo October 2014


18 Comments

BBB Caramelized Onion and Asiago Cheese Braid

Is it really mid-October already?

Our Kitchen of the Month is … Katie, in France, at Thyme for Cooking.  She found our bread for October here.

This is a perfectly marvelous bread and I thank you Katie.  I think you’ll find all sorts of variations from the Babes on this filling theme of caramelized onions. When I put all my caramelized onions down the middle of this loaf, it just didn’t look right so I used some of my red and yellow roasted bell peppers as well. The asiago cheese is the perfect taste for the roasted peppers, caramelized onions and Dijon mustard (mine made with horseradish).
Thy name is dilemma: Caramelized onions … without a stove top … there is a grill outside with a side burner … there is the electric panni grill … there is the slow cooker … did you know you can actually burn things in a slow cooker?  Trust me you can but the second attempt to do the caramelized onions in the slow cooker worked like a charm.
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Funny you can also roast sweet bell peppers in a slow cooker; I did a batch of those as well.
Karen told us there are cats that will eat caramelized onions.  Who knew?
So now already you’ve learned two new things: cats will eat caramelized onions and you can burn onions in a slow cooker.
Now, there’s only one more thing you need to learn … just how good this loaf can be.  In order to do that you will need to bake this loaf and then you might as well send Katie a link to your blog write up and become a Bread Baking Buddy so she can send you a badge and you can be part of the crowd eating just lovely devine bread.  Click over to Katie’s web site here and she’ll give you the scoop.Caramelized Onion, Herb and Cheese Bread

Caramelized Onion and Asiago Cheese Braid

Recipe By: Katie (ThymeForCooking) adapted by me Originally from Canadian Living

1 teaspoon sugar, omitted
1/2 cup warm water – used skim milk
2 teaspoons active dry yeast, recipe called for 1 tablespoon, that always seems like too much to me
1/4 cup milk
2 eggs
2 egg yolks, omitted; just seemed rich enough without
1/4 cup vegetable oil
1 1/2 teaspoons salt
145 grams unbleached bread flour
131 grams whole wheat flour
170 grams white whole wheat flour
35 grams flax seed meal
1 teaspoon (.05oz/1.5gr) Herbes de Provence
Filling
1 tablespoon butter
1 tablespoon vegetable oil
3 cups sliced onions ( about 2 large)
1 teaspoon granulated sugar, omitted
1 teaspoon dried rosemary, my bad, I forgot it
1 tablespoon Dijon mustard – mine was made with horseradish
1 1/2 cups shredded asiago cheese
1 egg, lightly beaten

Directions:

 

Rolling, Rolling, Rolling ...

Rolling, Rolling, Rolling …

1. Whisk together all the dry ingredients for the dough. Whisk together the milk, eggs, and oil.
Pour the liquid into the flour and mix with a wooden spoon to make soft dough.Turn out onto lightly floured surface; knead for several minutes to make a smooth and elastic dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.  Mine took an hour and a half.

Reducing the tablespoon of yeast here to 2 teaspoons slowed the rise down slightly which I think allows a little more flavor development.  The rise I got was very good and with the temperature in the house at 66°, I think the 2 teaspoons yeast was more than adequate. If I were making this in a warmer time of the year, I’d cut it slightly more.
I have changed this step. I didn’t proof my yeast as the original recipe called for.
2. Filling: Meanwhile, in large skillet, heat butter with oil over high heat; cook onions, sugar and rosemary, stirring occasionally, for 5 minutes. Reduce heat to medium; cook, stirring and scraping up brown bits from bottom of pan, for 10 to 15 minutes or until onions are golden and very soft. Let cool to room temperature. It will work that way unless you, like me don’t have a stove top.
I oiled the inside of my slow cooker, filled it with sliced onions topped with a teaspoon of butter and let it cook on slow for 12 hours (20 hours will burn them). I stirred them twice during that time. I removed the lid and let them simmer on low for another 45 minutes.
The roasted bell peppers: I oiled the inside of the slow cooker and placed the seeded peppers cut into 6 sections into the slow cooker on high for about 8 hours. Once cooled, the skins released easily.
3. Punch down dough. Turn out onto lightly floured surface. Roll out into 14- x 12-inch (35 x 30 cm) rectangle.
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Spread mustard lengthwise in 3-inch (8 cm) strip down centre of rectangle, leaving 1-inch (2.5 cm) border uncovered at short ends; top with onion mixture. Sprinkle with 1 cup (250 mL) of the cheese.
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4. Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal.
Transfer to semolina dusted peel.  Cover and let rise in warm place for 30 to 40 minutes or until doubled in bulk.5. Brush top with egg.
Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until puffed and golden.
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I baked the loaf on a baking stone.
Sprinkle remaining cheese down centre of braid; return to oven for 10 minutes or until melted. Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).
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Notes:What do I think is the ideal filling for this?
I think this might best be filled with a great horseradish, sauerkraut, corned beef and cheese, although I’m sure a strong case could be made for a sausage or bacon with spinach and roasted butternut squash.  You may have other ideas.
... half the mustard roll.

… half the mustard roll.

I had two little corners I trimmed at one end that didn’t fold into the braid right so I rolled that out and just spread mustard on it … That was genius!  So genius that I had eaten most of it before I remembered to photo it.
Next week they start picking the apples here … can you think apple pie filling and cheese … ooowhee.
BBB logo September 2014


12 Comments

BBB – Robert May’s French Bread

Our Kitchen of the Month, Ilva – LuculianDelights – introduced this bread saying “I thought you might find it interesting to use a recipe (adapted by Elizabeth David) that was published 354 years ago.”

No, no Ilva, Elizabeth David was writing in the 50’s, that’s nothing like 354 years … haha, lucky for me I didn’t say anything and thereby show off my very sloppy reading skills. I googled The Accomplisht and then did an iBook search for Robert May … and lo and behold there was the 354 year old recipe!

How much thought have you given to how a recipe is written? What do you expect from a recipe?

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Here’s the recipe: Excerpt From: Robert May. “The accomplisht cook / or, The art & mystery of cookery.” as I found it in iBooks.
“To make French Bread the best way.
Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour,
with the whites of six new laid eggs well beaten in a dish, and
mixt with the barm in the middle of the flour, also three spoonfuls of fine salt;
then warm some milk and fair water, and put to it, and make it up pretty stiff, being well wrought and worked up,
cover it in a boul or tray with a warm cloth till your oven be hot;
then make it up either in rouls, or fashion it in little wooden dishes and bake it, being baked in a quick oven, chip it hot.”
Now, I ask you, could you bake bread from that recipe?  Elizabeth David seems to have made it possible for us.IMG_6989This struck me as a most unusual way to come up with a bread recipe and Elizabeth David’s recipe seemed almost too simple and straight forward to produce good bread. My expectations were very low.  I can assure you this is in fact a very simple bread to make. These are the breads I call fast. There’s no fiddling, no folding, no temperature taking, no long rising time. You mix it, let it rise, shape it, let it rise, bake it and you have gorgeous, glorious and fabulous tasting bread in easily under 4 hours. While I love all the fancy bread baking and I’ve never been bothered by a recipe that may take days and days, this is the kind of recipe that reminds and renews the joy of the simple.

What did I change? Who me? Change a recipe? Add things? Would I do that!?
Right, I did or at least this is what I did.  I used 250 water and 100 milk, 30 grams flax seed, and … half King Arthur’s Sir Lancelot for the unbleached white flour and a mix of Sprouted Wheat and white whole wheat for the whole wheat.  This was so fast, so easy … my expectations were VERY low.  This turned out to be exceptional! Wonderfully fragrant and chewy! … and the crowd went wild …

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Since Ilva’s challenge here was to give this a special shape, I went for simple – simple recipe, simple shape – but wanted to try something I hadn’t done before.  When I formed the dough into a round, the shape sort of spoke to me.   I took scissors and snipped it around turning the plate as I snipped. Raw it looked like a Christmas tree but it smoothed and flattened some in the pie palate that I baked it in. Had I not shaped rolls with a third of the dough, I believe it would not have spread out and flattened as much.

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I loved the rolls. I thought to make little sandwiches but just toasted and buttered was as far as I got.

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Bake it! you won’t regret it, I promise.

BBB Robert May’s French Bread from 1660

Recipe From as Kitchen of the Month Ilva: from Elizabeth David’s English Bread and Yeast Cookery

500 grams half-and-half mixture of unbleached white and wheatmeal, 1 lb 2 oz
15 grams  yeast (fresh), 0,5 oz
2 egg whites
280-340 grams water and milk,preferably 3/4 water and 1/4 milk, 0,5 pint to 12 oz
15 grams salt, 0,5 oz

1. – Warm flour and salt in a very tepid oven. (you can skip this but I did it) … yes, I skipped this.

2. – Pour in the yeast creamed in a little of the warmed milk and water mixture. Add the egg whites, beaten in a small bowl until they are just beginning to froth. Pour in the remaining milk (but not all at once like I did, I had to add more flour to get the right consistency). Mix as for ordinary bread dough.  Oh, good grief, I did dump all of it in at once.

3. – Leave to rise until spongy and light. This will take 45 minutes to 1 hour depending on the temperature of the ingredients when the dough as mixed.  My took an hour.

4. – Break down the dough, divide it into two round loaves-or long rolls if you prefer. (I made one oval loaf). Cover with plastic or a light cloth and leave to recover volume. About 30 minutes should be enough.

5. – Decorate crust with cuts or not. Bake in a pre-heated oven (230°C/450°F) for the first 15 minutes. Then to prevent the crust to get too hard, cover the loaves with bowls or an oval casserole. In another 15 minutes the l0aves should be ready. (I did not cover my loaf because I had nothing of that size of shape that I could use so I lowered the temperature to 175°C/350°F and left it in for another 15-20 minutes.

 

As an aside, not bread related, I ask: Just how wild do you think the American west is today? Let’s say in Montana.

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We took these photos as we drove through Montana from Seattle back to our cabin in the woods.

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Maybe not so wild.  Sign said do not approach the animals.

 

Want to become a Bread Baking Babe? and get glorious bread in the process, here’s how Ilva tells it: You have to take look at what the other Bread Baking Babes have made and if you want to bake this bread and become a Bread Baking Buddie,  please bake and send me the link to your blog post about it before midnight Saturday 28th of September to luculliandelights AT gmail DOT com, please write Bread Baking Buddy in the subject line so that I don’t miss it!

Now you’re ready for bread!

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12 Comments

BBB Polenta Bread: August 2014

BBB Polenta Bread: August 2014

Recipe from our Kitchen of the Month, Elizabeth (Blog from OUR Kitchen) used Della Fattoria’s Polenta Bread on p.118-119 in “Artisan Baking Across America: the Breads, the Bakers, the Best Recipes” by Maggie Glezer as her inspiration for this bread.
Yield: 2 loavesIMG_6772

There is just no way you’re not going to want to bake this one … especially if you let  it rise in a brotform and cut circles in the top for the slash like it’s really suppose to be and like Elizabeth, Kitchen of the Month, and all the other Babes will show you how it should be done.  They’ll probably follow the recipe a little closer than I did as well. Since I had several open bags of flour I’m trying to use before we take off from here, I didn’t use all purpose, I used Sir Lancelot flour, 9-grain blend, white whole wheat and sprouted whole wheat all from King Arthur Flour.  I had no vital wheat gluten so that wasn’t used.  I think using bread flour or any flour with higher gluten content would eliminate or at least reduce the need to add gluten to the dough. At least that was my reasoning and the bread rose very nicely.

All my taste testers were very happy with this one; asking for “the loaf you have to cut”.  With beautiful summer tomatoes this bread was really glorious for sandwiches!

In the directions below, my comments/changes/actions are noted in blue.

 

BBB Polenta Bread

The afternoon before:
tiny Biga
9 grams water at 95F
2 pinches active dry yeast
11 grams Sir Lancelot flour from KAF

The evening before:
Starter
60 grams water at 95F
2 pinches active dry yeast
20 grams fermented sourdough all of the Biga
100 grams Sir Lancelot flour from KAF
The morning of:
Polenta
35 grams cornmeal aka polenta, coarsely ground
175 grams cold water
The morning of:
Dough
390 grams water at 80F
4 pinches active dry yeast
265 grams 9 grain blend from KAF + sprouted whole wheat
16 grams 5g(1.5tsp) flax seeds, finely ground
335 grams 135 grams Sir Lancelot flour from KAF + 200 grams white whole wheat
all of the starter
1 tablespoon salt
all of the cooled polenta
cornmeal, for garnish
1. Tiny Biga: In the early afternoon of the day before you are baking the bread, whisk the yeast with warm (~96F) water in a smallish bowl until it has dissolved. Or do what I do, whisk the yeast into the flour that will be used.  Using a wooden spoon and/or your hands, mix in the small amount of flour until it is smooth (I kneaded it in my fingers for a few minutes). Cover the bowl with a plate or shower cap and leave on the counter, out of drafts, to ferment.
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2. Starter: In the evening of the day before you are baking the bread, whisk the starter yeast with the starter flour, add the water and add the tiny biga that should be bubbling nicely. Using a wooden spoon and/or your hands, mix in the starter amount of flour until you have a smooth lump of dough.  I kneaded it in my fingers for a few minutes.
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3. Polenta: In the morning of the day you are baking the bread, pour cold water into a small pot on the stove at medium high heat. Add the polenta and using a wooden spoon, cook, stirring constantly until the mixture is thick – about 5 minutes.  It only took 4 minutes total to cook in the microwave. Spread on a shallow plate and allow to cool. As you can see, I left my polenta to cool in the bowl, stirring it from time to time while I had my breakfast … of polenta & peppers.
4. Mixing the dough: In a large mixing bowl, whisk the dough yeast with warm water. I’m sorry but I pretty much always whisk the yeast into the flour I’ll be using and that’s what I did here as well. Mix until flour & liquid have dissolved.
Add the starter (that should have doubled and be quite bubbly). Using a wooden spoon, stir in the flours, ground flax and salt. “It might be pretty sloppy. Or not. It might just be shaggy.” I had to add more water to get a slightly shaggy moist dough … probably a half cup.  
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Kneading: Lay the cooled polenta on top of the dough. Plunge in with your hands to turn and fold the dough in the bowl, kneading until it’s smooth (5 to 10 minutes). When the dough is smooth, decide to continue your radical behaviour learned from wayward BBBabes and skip the washing and drying the mixing bowl step. Simply cover the bowl with a plate to rest. In my case, I cover a dough bowl with a shower cap because I don’t travel with my rising bucket with lid.
After about 20 minutes, turn and fold the dough a few times. Notice that it is significantly smoother. It was significantly smoother.
Cover the bowl with a plate or shower cap and set it aside – I put it in a cool spot in the basement as it was time for running errands, the fridge seemed too cool as this was looking like a slow riser –  to rise until it has doubled. Don’t worry if it is quite sloppy. If it rises earlier than you expect, simply deflate the dough and allow it to rise again. This will just strengthen the dough.  With that direction in mind, I folded the dough just as I was headed out the door.
5. Shaping: When you are ready to shape the bread, turn it out onto a lightly floured board and divide it into 2 pieces. Trying not to disturb the bubbles too much, shape into two rounds.  Liberally spray the tops of the shaped loaves with water. Cover them with cornmeal. (Glezer suggests rolling the sprayed shaped loaves in the cornmeal placed on a plate.) Put each loaf seam-side up in a brotform, tightly woven basket or colander - my traveling kitchen does not allow for a brotform therefore that lovely swirl you’ll be seeing on the other Babe’s breads is not to be found here.  I simply shaped mine into loaves and again used the shower cap to cover each loaf pan.  Cover each one with a mixing bowl and allow them to rise on the counter (or in the oven with only the light turned on) until almost double.
6. Preheat: Put a baking stone on the middle shelf of the oven and preheat to 375°F.  Slashing: Turn each loaf out of its container onto a square of parchment paper. Using a very sharp knife (or a razor of lamé if you have one), starting at the center of the loaf and holding the blade almost horizontally, carve a spiral into each loaf. Try not to freak out if the spirals look like vicious circles.
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Baking: Liberally spray the tops of the loaves with water. Using a peel, slide them onto the hot stone and bake for about 40 minutes, turning them around once half way through baking, to account for uneven oven heat. The crust should be quite dark and the internal temperature should be somewhere between 200F and 210F.
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Allow the baked bread to cool completely before cutting into it. It’s still baking inside! (Even if you’ve ignored the instructions about using hot water from the tap, please do not ignore this step.)
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 Please bake along with us and be a Buddy! For details see Elizabeth’s post – oh wow did she ever get those swirls on her bread.
The all important crumb shot.

The all important crumb shot.

 

BBB logo August 2014

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10 Comments

BBB – Panmarino – Italian Rosemary Bread

{ I’d like to think you could just keep what I’m going to tell you to yourself. Can you do that? … Should I really be honest here? I know Babes are independents but really I think I may have gone too far this time. Pat (Feeding My Enthusiasms) said it so perfectly(now I can’t find it) but something about it’s not worth it if you don’t make it your own. Mother always said honesty is the best policy so I think I really must come clean on this one. }
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Cathy (Bread Experience), our Kitchen of the Month, brought us a glorious Italian recipe from The Fundamental Techniques of Classic Bread Baking. Beautifully, she gave us directions and an image for slashing and creating diamonds on the top of the loaf. I hang my head in ultimate shame while I confess to you and Cathy: Oh how I not only added flax to the dough but good golly I substituted 374 grams King Arthur’s Sprouted Whole Wheat flour for the bread flour called for in the recipe. Yes, there’s more … I used potato water for the water … and even a tablespoon … ok maybe two tablespoons of the mashed potato. I would say I’m sorry for playing so loose with the recipe Cathy … BUT since it really is just gorgeous eating bread I can only say Thank You.
Make sure Rosemary is chopped very fine ...

Make sure Rosemary is chopped very fine …

Panmarino – Italian Rosemary Bread

From – The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute Yield: 4 loaves

Time: 20 hours

Biga:

143 grams Bread flour 143 grams/5 ounces 122 grams

Water 122 grams/4 1/4 ounces

Pinch of instant yeast

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Final Dough:
884 grams Bread flour 884 grams/1 pound 15 ounces, Of that 884 grams of bread flour, I used 374 grams of King Arthur’s Sprouted Whole Wheat flour
25 grams flax seed meal, optional
477 grams Water 477 grams/1 pound 1 ounce, I used potato water
30 grams mashed potatoes (my addition so very optional)
44 grams Milk 44 grams/1 1/2 ounces, I used skim 265 grams
Biga 265 grams/9 1/3 ounces
23 grams Salt 23 grams/3/4 ounce
Pinch of instant yeast
88 grams Olive oil 88 grams/3 ounces
9 grams Chopped fresh rosemary 9 grams/1/3 ounce
Total weight: 1800 grams

1. Preparing the Biga: Combine the bread flour, water and yeast in a large mixing bowl. Stir with a wooden spoon until well blended.  Scape down the edge of the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.

***Because of the way my day was scheduled and that I had no other option for another day baking, I mixed the bigs early one morning and couldn’t bake till mid-morning the next. I refrigerated the biga over-night.

2. Making the Final Dough: In the bowl of a stand mixer, combine the bread flour, water, mashed potato (***optional), milk, and biga. Using the dough hook, mix on low speed until blended. 

*** Who knows why other than I do like to try bread kneading by hand; I think it’s relaxing and in this case it was so much a work out it justified probably 10 slices of the bread. So where you see instructions for the stand mixer, know that I did it by hand. I also thought this dough needed more water and so I added for a long time by dipping my hands in water and kneading it into the dough.

3. Add the salt and yeast and mix on low-speed for 5 minutes.  Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth.  When the gluten is fully developed, mix in the olive oil and rosemary on low-speed. 
***I’m here to tell you kneading all that oil in by hand was a challenge!
4. Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.
***Now this next part of my playing around was not by design but rather I was just worn out and in a sweat from the kneading … so I took a break and let the dough “rest” with me. Me in front of the fan for a while, the dough in the refrigerator.
5. Remove the dough to a lightly floured work surface and divide it into four 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes. Place two couches on a separate work surface or bread board and dust them with flour.
***Remember I’m traveling and couches are not in my bread traveling kit. I covered my loaves with bowls. Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat round.  Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold.  Repeat the process with the remaining two loaves and the second couche.  Cover with plastic wrap and proof for 1 hour.
6. About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F. Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. This particular formula doesn’t say to do this, but you can sprinkle sea salt into the crevices as the original baker did to make it “sparkle with diamonds.”
***I somehow got it in my head that two slashes made a star … three slashes is actually much more of a star and I think creates more of a pop (or point) to the bread shape when baked. Here is an image of the star pattern (from http://sourdough.com/recipes/panmarino-italian-rosemary-bread) just so you know what it looks like.
7. Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan. Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.
***Mine registered 200°F when they came out of the oven and I think they were done. I did allow 3 hours for cooling.
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Remove the loaves from the oven and transfer to a wire rack to cool.
There were some Babes who thought the recipe had too much salt. I was very happy with this and I really enjoyed the salt diamond topping.  Check out what all the Babes have to say about this bread, they’re all there on the side bar. 
Bake along with us and be a bread baking buddy.  You know you want to. 

Here’s how:

Just make the Panmarino, then email Cathy your link (or email your photo and a bit about your experience if you don’t have a blog). My email address is breadexperience (at) gmail (dot) com.  Submissions are due by July 29th.  Once you’ve posted, you’ll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

I hope you’ll join us this month!

IMG_6587I do hope you’ll bake along with us!  I know you want to bake this bread.
BBB logo July 2014
BBBauddy badge june 14


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Three’s Charm … Buddies!

I am always so happy to see the breads coming from the your ovens, I don’t know how to say thank you enough.  I do feel we have the very Best Buddies around and the three we have this month are all Charmers. Following in the tradition of Babes, each of these Buddies who made the Beaujolais Bread, made it their own. A true sign of a Babe.

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Our first Buddy reporting in was Carole from SweetAndThat’sIt.

She came up with a fantastic curve to the grape vine! I wish I’d seen/thought of shaping it that way Carole. Your grapes are terrific. Even though her family thought this was a funny bread, everybody seemed to love it. I think it makes any table a party.

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Next we had Paola blogging at LeMieRicetteConESenza.

Paola’s first photo on her blog shows all the glory of the red Bardolino wine that she used. There’s a wonderful crumb shot … but it’s the photo with the salami sticking out that makes my mouth water.

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On FaceBook, Renee, blogging at KudosKitchenByRenee, deemed herself a day late and a dollar short … I ask you, could this grape cluster be called even a penny short? Since I’m so late getting my buddy post up, how could I possibly call anyone late.

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MerciBeaucoup! once again for Baking with the Babes.
Hope to see you again this month on the 16th when we have another stunning bread coming from the ovens!

 


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BBB – Beaujolais Bread

The books pictured here are what I call my nomad bread baking library.

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I could list all the recipes for bread I looked at in a number of these books. I could list several reasons that I shouldn’t have picked the bread I did. But I won’t. Instead I’m going to give you the reason I picked the recipe for Beaujolais Bread from A Passion for Bread.

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Perhaps the picture says it all and you can figure out your own reason why this is a Babe’s Bread.  Now the book’s picture is much more impressive but still this bread certainly called my name.
The book, A Passion for Bread, written by Lionel Vatinet, is amazing. I would encourage you if you can get your hands on a copy to read the introduction. I particularly liked his description of how he came to be passionate about baking bread and the apprenticeship way of learning.

Beaujolais Bread

454 grams white bread flour, unbleached, unbromated, 16 oz; 3.5 cups(I used half bread flour + half spelt and 9 grain blend from King Arthur)

35 grams ground flax seed
7 grams fine sea salt, .24 oz; 1 1/8 teaspoons
5 grams instant dry yeast, .18 oz; 1.5 teaspoons
21  grams honey, .75 oz; 1 tablespoon
320 grams Beaujolais wine, 11.2 oz; 1 1/4 + 2 tablespoons
113 grams salami cut into 1/4 inch cube; room temp, 4 oz; 1 cup for the 1st baking
for the 2nd baking I used 4 slices bacon and wished for another 4 slices
1 teaspoon rosemary, chopped finely

Directions:

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1. Scale all dry ingredients in a large bowl.

2. Add the honey to the dry ingredients and using your hands bring loosely together then form a well in the center.
(Confession: I mixed the honey and the wine together … )
3. The wine should be between 82° F and 84°.

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(Confession: I had no thermometer.)
4. Add the wine to the well in a slow steady stream as you rotate the bowl with one hand while simultaneously mixing the wine into the dry ingredients with your other hand.
Frequently scrape your fingers and the bowl to gather all ingredients into the dough ball. The bowl should be quite clean.
The dough will be soft, slightly wet and extremely sticky.
The dough should be just coming together. (taste to be sure salt was added)
Turn the dough out onto the counter.
The dough will be very sticky; do not give into the temptation to add more flour.Kneading wet dough:
(Confession: My dough was silky and lovely almost immediately, I don’t think I kneaded even 10 minutes and certainly it didn’t require any of the following fancy moves. I measured carefully both times and believe I was following the amounts.)
Hold hands, palms facing up, at opposite sides of the dough mass. Slide your fingers under the dough and lift the dough an inch or so from the surface. Squeeze your thumbs and index fingers together to form a tight OK sign through the dough. While holding the OK sign, continue to curl thumbs and index fingers tightly together to pinch off a portion of dough. Working as quickly and smoothly as possible, moving the dough mass in approximately 1 to 1.5 inch increments, until the entire dough mass has been worked through. You should begin to feel the dough coming together.
“Remember, your hands are your memory-pay attention to the feel of the dough as it comes together.”Turn dough a quarter turn and continue lifting, pinching and turning until it begins to take on an identifiable shape and becomes less and less sticky; taking anywhere from 5 to 15 minutes.  Resist the urge to add flour. A scraper is useful in collecting all the dough off the work area. Consider the dough kneaded when it forms into a ball. The dough should be soft, pliable and hold it’s shape; it should not be stiff and dry.Form dough into ball: using both hands, lift front and fold over, quickly dropping it down to the counter. Repeat 4-5 times until a ball is formed. Use the scraper to ensure all the dough is gathered.Using the palms of your hands, flatten the dough ball into a rectangle. Scatter the salami evenly down the middle. Wrap the sides up and over salami, pinch dough together, turn and repeat until the salami is incorporated.IMG_6212

This is the bacon and rosemary I kneaded in on the 2nd baking.

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This is the salami I used in the 1st baking.

Form into a ball. Again lifting from the front, fold it over onto itself in one movement then dropping dnow onto the counter. Repeat 4 to 5 times until ball forms. Using your scraper to be sure all the dough is gathered.
The dough should no longer be sticky. If it continues to be sticky repeat the folding process until it is no longer sticky.

5. First fermentation
3 hours Total time, fold each hour
The dough should register between 72° and 80°F Record the time you finish this step in your log noting the required time for the first bulk fermentation. The wine will extend the fermentation, probably to about three hours.
Use a container, either a large glass bowl are A clear rising container large enough to allow the dough to rise without coming in contact with the lid. Taking care to maintain the round shape, transfer the ball to the bowl or rising bucket. Cover the container.
Fermentation will take about one hour in a warm 75 to 80 degrees Fahrenheit draft free place.
Does the counter lightly with flour. Place the dough onto floured counter. Pat into a thick square. Lift the two right corners and fold into the center patting the seam lightly. Lift the left two corners and fold into the center lightly patting the seam down. Repeat with the top two corners and the bottom two corners meeting in the middle patting down the seams.
Return the Dough to the bowl seam side down cover return to A warm draft free place for about an hour. Record the time in your log.
Repeat this process one more time Record each time in the log returning the ball to the warm draft replace. Total Time three hours.

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I wished for a more vine like stem but it eluded me.

6. Dividing
Flour the counter. Scrape the dough onto the counter and allow to rest 30 seconds.
If the dough is very sticky at this point dust your hands with flour but do not add additional flour. Use the bench scraper to lift the dough if it sticks to the counter but do not pull and do not stretch the dough. Press the dough into a rectangle 12 inches by 4 to 5 inches wide. Be sure the dough is not sticking to the counter by lifting it to gently up. Cut the dough into 16 equal pieces with the bench scraper.

7. Shaping
Use parchment paper or a silicone liner in a baking sheet.
Roll 15 pieces into a small ball shape for rolls, the last piece Will become the grapevine. Create a triangle by setting for balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side.
With the last piece of dough roll it into a rope about 10 inches long and shape it into a curve grape vine shape that you attach to the top of the grape cluster. Dust with flour.

8. Final fermentation
Final fermentation may take from 60 to 90 minutes. If it over proofs but dough will be unusable. Set the timer so that you can record the time it takes for the final fermentation. Place the baking sheet in a warm 75 to 80°F draft free place. Final fermentation will take from 60 to 90 minutes.
Preheat the oven to 450°  with a baking stone about 30 minutes before you are ready to bake. An effective and cheap way to achieve a crisp crust is to cover the bread with a stainless steel bowl when it is first placed in the oven on the lowest oven rack.
Determine the dough is ready to be baked by uncovering and making a small indentation in the center of the role with your fingertip. The dough is ready to be baked if the indentation slowly and evenly disappears.

9. Baking
Slide the baking sheet into the oven onto the pre-heated baking stone.
Here the directions call for using a stainless steel mixing bowl to cover the grape cluster in the oven. My daughter-in-law had the perfect stainless steel bowl which I used. I believe it’s more likely you may have a  rectanglular
pan that would fit over the grape cluster. What ever you find to fit over it, bake it for 10 minutes with the dough covered and then remove the bowl. Continue to bake until the bread is golden brown has a thick crust, total additional time 15 to 20 minutes. The total time baking then would be 25 to 30 minutes. The bread will be fully baked if it registers 185 two 210° F.
When fully baked transfer to cooling rack for at least one hour to cool.

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Notes:

If you don’t want to use wine perhaps for juice would be the best substitute. Another addition that might give some of the wine color would be fairly finely ground walnuts.  I am very open to any creativity you may have with this bread; feel free to use a touch of sourdough if you wish. I should have cut my salami smaller. I’m really looking to make this with rye and then again with sprouted wheat. If you’ve not baked with sprouted wheat, I encourage you to give it a try if you can find it. I’ve found  it really gives a beautiful aroma of wheat to everything I’ve used it in.

You should note: the yeast here is not proofed, it is not dissolved in liquid before being mixed in with the flour.

If the wine needs warming, place the bottle in a bowl of warm water.

Lionel Vatinet introduces this bread in the following way: “I spent much of my youth at my grandparent’s beautiful stone house, which is surround by a vineyard in the Rhone region of France. This bread pays homage to the first grape harvest of the year. Once again, this recipes uses the Basic Country French Bread  (see page 75) and then, with just a little slight of hand, turns into something unusual and spectacular. Using wine as the liquid slows the fermentation process, so you have to allow extra time. Since the bread is shaped into a grape cluster, it is the perfect centerpiece for an appetizer buffet to celebrate the arrival of November’s Beaujolais Nouveau. Guests are encouraged to pull off a “grape” to enjoy with their glass of wine. A wonderful way to celebrate the harvest!”

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I baked this first with salami. We took it to dinner at friends house and it was good but I felt I should have cut the salami even smaller.
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The second time I baked this with 4 slices of bacon and wished I’d had four more. We took this grape cluster to an end of school picnic. Loved it.
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Yes, I had to have the last roll with an egg for breakfast.
Bake along with us and be a bread baking buddy.  You know you want to. To be a Buddy let us know all about it, by sending your details and results to Tanna (as kitchen of the month this time). Send a mail with Buddy June 2014 in the subject line and please provide your name, blog url, post url and attach your favorite picture of the recipe. Send it to CommentsMyKitchen at mac dot  com. Deadline is the 29th of this month. We want your breads!!
Round-up will be as close to the end of June as possible!