MyKitchenInHalfCups

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


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Swiss Rye Ring/Brasciadela/Kantonsbrot Graubünden ~ BBB

Cathy, Bread Experience, is our Kitchen of the Month and she has brought us a wonderful rye bread!

Cathy was super lucky to attend a conference and take a workshop with Stanley Ginsberg  http://theryebaker.com/swiss-rye-ring/#more-335  !  I’ve had his book, the Rye Baker, for quite some time and just drool over the cover.  Westphalian Pumpernickel.  I think I’ve had this or something very close in Austria once and was instantly in love.  What stops me from making this one … my stand mixer packed away in some box unidentifiable for the last 5 years.  Basically I refuse to unpack anything more for the kitchen until I have cabinets.  Cabinets maybe in the making this winter and would go in in the early Spring next year IF my latest cabinet maker comes through for me soon.  The clutter now is just too much, anything more would put me over the edge.

I’ve had plenty of success mixing by hand with recipes that “require” the stand mixer but none required kneading after pouring boiling water over flour. Sometimes I toy with getting some large rubber gloves and putting them on over 2 or 3 pairs of cotton gloves but so far I haven’t made that jump.

Straight off I’ll tell you Gorn & I are both Rye lovers. Here, I am always on the look out for the dark dense rye’s. When we’ve traveled in Europe, I always seek out the darkest ryes that I can find. Always flavorful and able to stand up to flavorful meats and cheeses, the tight crumb of rye breads makes them perfect for just about anything you can put between two slices.

This Swiss Rye Ring is a tight crumb with a mild flavor that we’re going through very quickly. This recipe bakes into a glorious loaf that even without the traditional caraway seeds, shines with the true spicy rye flavor. The first ring loaf was gone in a day and a half. The second ring loaf I fear will be gone today. The only thing wrong that I found with this bread was I was unable to find any smoked salmon to serve with it. I feel cheated while enjoying every bite of this wonderful rye. Thanks for this one Cathy.

Swiss Rye Ring/Brasciadela/Kantonsbrot Graubünden
Recipe From: Cathy (breadexperience) and adapted from Stanley Ginsberg
Yield: 2 rings 1 1/4 lb. each (575 grams)
Rye Sponge:
300 grams Medium rye flour (used pumpernickel)
200  grams Warm (105°F/41°C) water
20 grams Rye sour culture (see below)
Wheat Poolish:
200 grams First clear flour (used half whole wheal + half bread flour)
200 grams Cold water
8 grams Instant yeast
Final Dough:
520 grams Rye sponge
408 grams Wheat poolish
110 Medium rye flour (used pumpernickel)
210 grams White rye flour (used rye flour)
82 grams First clear flour (used half whole wheal + half bread flour)
170 grams Warm (105°F/41°C) water
20 grams Salt
Rye Starter/Culture ~ Day One
70 grams Organic whole grain Rye Flour
70  grams Warm water
Day Two – Seven
70 grams Culture from preceding day
70  grams Organic whole grain Rye Flour
70 grams Warm Water

1. Rye Sponge Combine the sponge ingredients by hand into a stiff dough, cover and ferment at room temperature (70°F/21°C) until doubled in volume 10-12 hours or overnight.
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2. Wheat Poolish Mix the poolish ingredients by hand, cover and refrigerate 10-12 hours or overnight.

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3. Final Dough In the mixer, combine the final dough ingredients and use the dough hook at low (KA2) speed to mix into a stiff, slightly sticky dough that leaves the sides of the bowl and gathers around the hook, 6-8 minutes. This is one of those recipes that says use a stand mixer and I did not.  I think it worked perfectly without the mixer by hand.

Cover the dough and bulk ferment at room temperature until doubled in volume, 60-75 minutes.
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4. Turn the dough onto a lightly floured work surface and divide it into two pieces weighing about 26 oz./750 g each. Form each piece into an oblong about 18 inches/45 cm long and 2 inches/5 cm in diameter. Shape each into a ring, wetting the ends to seal, and place on a well-floured peel, if using a baking stone, or parchment-lined sheet pan.

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5. Cover and proof at room temperature until the breads have visibly expanded and surface shows cracks or broken bubbles.

6. Preheat the oven to 480°F/250°C with the baking surface in the middle and a steam pan on a lower shelf. Dock the surface of each loaf thoroughly and evenly to a depth of at least ¼”/0.6 cm. with a fork, chopstick or docking wheel.

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7. Bake with steam 15 minutes, then remove the steam pan, reduce the temperature to 410°F/210°C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 198°F/92°C, about 30 minutes. Transfer to a rack and cool thoroughly before slicing.

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8. RYE STARTER Mix the equal amounts (by weight) of organic rye flour and water.
Cover.
Allow to stand 24 hours at room temperature.
Dad Two – Seven:
Keep 70 grams of previous day’s culture and mix with equal amounts (by weight) of organic rye flour and water.

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Cathy is the host kitchen this month.  We’d love for you to join us. All you need to do is bake this bread and send an email to breadexperience at gmaildotcom and Cathy send you a Buddy badge.  If you don’t have a blog, no worries, just take a photo and post it to the BBBs Facebook group.  We look forward to seeing your lovely breads.

It is a very memorable delicious rye bread!
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BBB ~ Velvety Bean Bread

I don’t know about you but every once in a while I get smug and think “I’ve really baked a lot of breads.  No ALL breads but maybe I’m getting where I’m really comfortable I’ve got really good exposure to most things bread … but then there’s always another month and another Babe coming up with something just a little different.  This month it’sKelly (Hobby Baker) from A Messy Kitchen.

Always bake the original recipe before changing any thing … right?  And when have I ever done that …
So, I created an over nite soaker.
I considered the pros and cons of replacing bean liquid for water. In the end I tasted the bean water and rejected adding it because it had too strong a bean flavor.  Nothing wrong with bean flavor but it seemed wrong for bread.
Always I added flax.
I used all of the yeast because I only used whole grains.
My major failing was knowing this was whole grain and not having a thermometer.  In my Dad’s old house, I’m working with an oven that is over 45 years old, badly mistreated and scheduled for replacement on our next visit.  Between the oven and no thermometer, I way underbred these two small loaves.  The rye flavor was awesome but we could only enjoy a slice toasted so that it finished cooking. 
If you can forgive my excuses, this is a treat of a bread with the rye flour.  While the taste of this bread does not make one think “health food mediocre”, I have to think this is a super nutritious bread using the beans! 

Kelly (Hobby Baker) from A Messy Kitchen found this recipe in Home Baking: The Artful Mix of Flour and Tradition around the World
Yield: 2 small loaves

OVER NITE SOAKER
330 grams water (1.5 cup)
120 grams sprouted spelt flour
DOUGH
all of the soaker
2 cups drained cooked navy beans, room temp.
30 grams flax meal
120 grams sprouted rye flour
1 tablespoon olive oil
2 teaspoons salt
2 tablespoons caraway
130 grams white whole wheat flour
130  grams bread flour

1.  Mix water and flour in soaker and cover several hours or overnight.

2.  Process beans until smooth, transfer to a large bowl or stand mixer.

Add the sprouted flour and yeast and stir for one minute, in one direction, to develop the dough.
Add the oil, salt, and seasoning herb or spice, if using and stir them in.
Add 1 cup of the white whole wheat flour and stir in.
Add the remaining flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.

3.  Place dough in a bowl, cover, and let rise for 3 hours, until almost doubled in volume. (There should be about 2.5 pounds of dough.)

4.  Turn out dough and divide in half. Butter two 8×4″ pans.
Form each portion of dough into a loaf and place seam side down in the pans.
Rolled each loaf in caraway seeds.
The directions say to let rise for 2½ hours. That was too long for my kitchen. The above loaf was baked after 1 hour 45 minutes. You’ll have to watch the dough for proper rise. Check at 1 hour and continue to proof if needed.

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5.  Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise , place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup.

Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish.

Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing.

Here’s a great little article on the different white beans:
4 Types of White Beans: What’s the Difference?

The side note on this experience, very generic as it is and will be true of all dough I mix/knead in future: I bought a pastry non-stick mat.  If you want to save money or spend nothing more on kitchen/baking, skip this nest two paragraphs.  What you may ask is a non-stick pastry mat and why would I lay out any $$ for that.  Even though it’s very recently something prompted me to look these up, now I don’t remember what it was.  The first couple I found were super $$$ and I was losing interest rapidly.  Then I found one I think for under $30 and read the reviews.  It was the reviews that really sold me. 

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Now my review might sell you so you get a 2nd chance to stop reading here if you don’t want to get interested.  Always when I knead, mix or roll out anything on my counter, I clean it … and then I have to clean it again when finished.  Sometimes dough really leaves a funky residue to clean off and it can get tedious.  NOTHING sticks to the pastry mat AND it doesn’t slide.  Clean up is super simple.  When I roll it out, I know I left it clean!  The mat comes marked clearly with all sorts of measurements all over – along the edges and all those circles for rolling pie crust in the center.  Dream come true.  Yep, you want one now.
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I won’t say you have to or that you knead to run out and get a pastry non-stick mat but I would encourage you to bake the Velvety Bean Bread and make it with rye … assuming you enjoy rye.  I’m sure you have a better oven than I and you’re in your own kitchen with a thermometer. 

Join the Bread Baking Babes and bake up a unique little loaf that is high in protein but a little lower in gluten than normal.  This is a lovely little bread and we would love for you to bake along with us!  Just bake your version of this bread by July 30th and send Kelly a note with your results and a picture or link to your post at eleyana(AT)aol(DOT)com with Buddy Bread in the subject line and she will include you in our buddy round up at the beginning of next month and send you a Buddy badge graphic to keep and/or add to your post.  You don’t have to have a blog to participate, a picture is fine!


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Pain Bouillie or Porridge Bread

The Village Baker introduces this bread in the following way:

“Whenever you see a French recipe that begins with the instructions “Faire une boiullie…” you know you have come across a very old recipe because it starts off with a mush made by pouring boiling water over flour.  The mush, which will ferment slightly overnight, is used the next day mixed into a bread.  The most fascinating recipe I have heard of for pain bouillie is one from the Alpine region of France around the town of Villar-d’Aréne.  The bouillie is made with dark rye flour and set aside to rest for seven hours.  The porridge is then mixed into a dough, without any yeast, and allowed to rest for another seven hours.  When the dough is finally made into loaves, they are placed in an oven that has already been used for bread and so the temperature is only about 200ºF.  The loaves bake for seven hours and the process produces a moist, dense, completely sourdough bread that last well over six months – or so the story goes.  The bread is traditionally made in November and it keeps best when stored in wine cellars and hay lofts.”

Now that is the kind of bread I really do love to wrap my brain around and then even my schedule … BUT (ah yes there is that proverbial but) I am just way beyond incredibly grateful to Kelly (A Messy Kitchen) for searching out such a wonderfully accessible alternative.  And I’m incredibly grateful to Joe Ortiz in The Villiage Baker for putting this one together. I do enjoy that book.  Perhaps one day I can bake the above Faire one boiullie but right now my life is too far out of control to do that.

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This bread got me back to baking with my Babes and put butter back on good bread!

I can’t remember when I ever weighted a loaf of bread I bake but I think I need to start.  When I looked at this recipe yield of 2 loaves 14 oz each, it gave me considerable pause. 

The contrast between weight and volume can be dramatic.  Think about those plastic wrapped White Wonder loaves, maybe 90% air and the rest library paste.  This does not bake a brick but it does not have that Wonder loaf volume either.

I loved the caraway!  And the raisin paste while unique, does add just the right subtle sweetness to this.  The original recipe called for measuring the raisins in a tablespoon … that just seems wrong to me.  How do you put raisins in a tablespoon to measure them?  So I didn’t.  But, I did weigh the small handful I put in so that I would know what I used the next time.  Starting this in a cold oven requires less anticipatory planning and so worked really well for my totally scatter brain of the moment.

Pain Bouillie or Porridge Bread

Recipe By: Kelly (Hobby Baker) A Messy Kitchen via The Village Baker

Yield: 2  14 oz loaves

Ingredients:

The Bouillie (Porridge)

10 grams (10 ml) honey

1¾ cups (414 ml) boiling water

140 grams organic rye flour , I used dark stone ground

1 cup rye chops from KAF, barley flakes or rye chops

The dough:

1 1/4 teaspoon active dry yeast

45 grams warm water

All of the bouillie from the previous step

2 teaspoons fine sea salt 

2 teaspoons caraway seeds, heaping

30 grams raisins – yellow

140 grams organic white whole wheat, original total (250 g) unbleached white or all purpose

140  grams organic AP flour

Directions:

1. To make the porridge starter (bouillie):  Mix the honey into the boiling water until dissolved.  Pour it over the rye flour and grain in a bowl.  Let it soak for a few minutes, then give it a stir to make sure all the flour is moistened.  Cover the bowl and set aside overnight in a warm area.

2. For the dough:  You’ll note that the original recipe calls to desolve yeast in a little water … I poured the water over the bouillie and whisk the yeast into the flour.  Put all of the porridge (bouillie) into a madium bowl or stand mixer and mix in the salt.  Crush the caraway seeds with a mortan and pestle until fragrant and broken.  Add the raisins and grind into a paste.  Stir the last 1 tbsp water into the caraway/raisin paste.  Add 2 tsp of the resulting caraway flavoring into the porridge.  Slowly add 1½ cups flour, mixing in on low speed or with a plastic dough scraper.  Mix in the yeast.  Continue adding the remaining flour slowly until the dough is a medium firm consistency.  Knead for 5-8 minutes, adding a little more white flour if necessary.  The dough will be sticky but should be firm.  I used all the flour and then probably used another half cup in kneading.

3. Put the dough in the bowl, cover with a moist towel, and let rise in an unlit oven (or warm place) for 1½ – 2 hours.

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4. When the dough has doubled, cut into two pieces.  Shape into flat loaves that are 5″ square and 2″ high by flattening and then folding the edges toward the middle and sealing the edges with the heel of the hand.  Grease a 9×5½” bread pan and oil one side of each loaf.  Place them together in the pan with the oiled sides touching.

5. Cover again with a moist towel and let rise for 30-45 minutes in a cold oven until the dough has crested the edge of the pan by ½-inch.

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Funny as it may look, this is a great way to use this pan when a recipe doesn’t fill the pan.

6. Slash the top of each loaf with a little 2″ cut, and brush tops with oil.

7. Set the oven to 450ºF and immediately place the loaves in to bake.  Bake in the heating oven for 25 minutes.  Reduce heat to 400ºF and bake for 45 minutes longer.  They will be quite dark.  (My oven runs hot and I pulled mine at 40 minutes.)

8. Cool on a wire rack and slice thinly when bread is completely cooled.

Notes:

There are two things wrong with this bread:

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The little chips are the a thin layer of the top crust sliced off. Makes it much easier to slice thin slices of the bread.

1. The crust is really thick, so as I worked my way through the loaf I would cut off just about an inch of the top crust.  That allowed me to slice beautifully thin slices.

2. It’s gone in a flash.  So fast in fact, I found my self baking it again two days later … there was only two of us eating it.

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As dark as this looks, there was no burnt flavor or order found here but the crust is thick.

Half my loaf weighted 428 grams

Don’t miss this bread.  It is a delightful rye and really very simple to put together.  We enjoyed it with poached eggs, smoked salmon and I’m trying to get the ingredients for a Rubin before this last loaf is gone.

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We would love you to bake this great loaf with us and become our Bread Baking Buddy. Here’s how: (I copied this from Lien who copied it from Kelly)  Just bake your version of this bread by November 30th and send her a note with your results and a picture or link to your post at eleyana(AT)aol(DOT)com with Buddy Bread in the subject line and she will include you in our buddy round up at the beginning of next month and send you a badge to keep and/or add to your post.  You don’t have to have a blog to participate, a picture is fine!

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See you next month!  Baking my heart out.


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Lien’s Bran Bread ~ BBB

BBB Bran Bread ~ 100% Whole Wheat

Recipe From Lien: from the sisters Margherita and Valeria Simili

Yield: 2 loaves or 1 pullman

While this is a tricky bread to explain; it is an easy bread to enjoy.  Lien’s goal with this bread, I think, was a super healthy bread that tasted really good.  I think she succeeded exceedingly well.  There is a lot of bran in this bread and you really never really think “bran” while you’re eating it.
I believe I did a number of very small things wrong that together left me feeling this loaf missed something, missed a spark and yet we both of us kept going for another slice.  The loaf was gone in three days.  This loaf had great texture and very good crust.  I short changed on raisins and nuts, use more next time.  I very often cut down and often eliminate sugar, I think perhaps this was the spark that I missed; use some sweetening next time.

Would I make this again … I’ve got my ingredients ready to mix a starter tonight.

STARTER FOR SLOW RISE
250 grams whole wheat flour
450 grams water
75 grams wheat bran
2 pinches active dry yeast
DOUGH
110 grams whole wheat flour
150 grams whole sprouted wheat flour
20 grams rye flour
160 grams water, used water raisins soaked in

30 grams honey (omited first baking** must add next baking)
2 grams active dry yeast
30 grams butter
9 grams salt
50 grams instant skim milk powder
1 tablespoon diastatic malt flour
75 grams walnuts (next time make at least 100 grams)
75 grams raisins (next time make at least 100 grams)

Directions:

1. STARTER:  Mix white whole wheat, wheat bran and yeast with water.  Cover and let sit over night.  (Elizabeth used crushed malted rye berries also; I wish I’d had some.Next time: try some rye flour, rye flakes or malted something.)

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Starter after the overnight rise.

2. NEXT MORNING: Soak dried fruit in water.  My initial call was to use cranberries but Gorn wanted raisins (98% of the time).  I should have used at least 100 grams of either.  Another time I might use apricots.

Mix starter and all dough ingredients – holding back walnuts and dried fruit.  I used the water I soaked the raisins in – why throw away flavor?

3. KNEAD not really.  I mixed and let it sit about 20 minutes.  I added a little more flour and it still didn’t really knead.  I wasn’t willing to add more flour, in retrospect I probably should have because it never reached kneading consistency.

4. Turn the dough out on a lightly floured surface and press or roll it out flat in a big oval. Add nuts and/or raisins over the dough, fold the dough in two, press or roll out again and sprinkle on the remaining nuts/raisins. Roll the dough (jelly roll style).

5. Heavily butter pullman pan and sprinkle liberally with walnut crumbs.

6. I rolled the dough roll into my pullman pan.  Sprayed the top with water and put the pan cover on sliding it closed short of half an inch.

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7. 45 minutes later I had a really nice rise.

8. Preheat your oven to 200ºC (400ºF).
9. Make slashes in the dough (maybe if I’d added more flour).  Check the temperature of the bread (95ºC/200ºF) to be sure it is cooked.
Baked uncovered 50 minutes.  Internal temp at 201 when taken out of oven.
Take the loaves out and leave to cool completely on a wire rack.

There is no bitterness in this bread so often associated with all whole wheat breads.  I never felt like I was being made to eat this bread because it was good for me; this is easy eating bread.

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GOOD EATING.
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Do you see the big smily face upper right?  He’s telling you to get into the kitchen and Bake!
It would be great if you could join this challenge, how much bran can you add to still make good edible bread?  Get your bag of bran, knead, post and let us know how it went. And join us as a Bread Baking Buddy, send your results and what you thought of this to the Kitchen of the Month (that’s Lien this time!) type BBB Brab Bread as subject to notitievanlien(at)gmail(dot) com and you’ll be sent a Bread Baking Buddy Badge that you can add to your blogpost if you like. Deadline the 29th of June. Take on the challenge and let’s bake!


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Bien Cuit Caramelized Onion Bread Buddies!

Only two buddies for this 8th Anniversary Caramelized Onion Bread but they are both top quality!

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I am so happy to celebrate a first time buddy this month – Shirley Flourish.en Test Kitchen.  Here is a true bread head and a fabulous blog.

 

And I am super happy to celebrate our frequent no blogger, FaceBook friend Louise!  Louise is a quick learner baking bread.

IMG_3928“Thank you for selecting this truly delicious bread from an interesting book. I appreciated the clear instructions for S and F, although the tuck step is one I’ve yet to master.  The combination of caramelized onions and a hint of buckwheat was definitely a winner at our house. I baked mine on parchment on a baking stone, allowing it to crisp directly on the stone once firm. Great bread–I even bought the digital version of the book!”

 

Louise I also got the digital version of the book as we are traveling now.  It is a most interesting book and I know I’ll be baking from it again soon.

 

Thanks to you both many times.  It is a most memorable bread.


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Eight Years ~ BBB Caramelized Onion Bread

Can you believe EIGHT years?  I can not.  Eight years times twelve months equals ninety-six breads!  Even missing a couple, it has been an incredible journey.

I think I felt pretty good about baking bread back then.  I wasn’t a total novice; yeast didn’t bother me any more.  But I realized in the big picture, I’d hardly baked much bread.

Eight years and about ninety breads later plus more than that in-between Babe breads how is it with me?  I still find the mystery in yeast, water and flour ever fascinating and the challenge of bread enthralling.  Shape may always be a fascinating challenge.  I love new techniques but I don’t always push myself to them; I should try harder in that area.  Reading … I love reading with my 8 year old grand son.  I see how we read words without needing to know anything like an exact definition.  I see how we can read and skip big parts of a sentence and how it can then be nonsense and still we push right on.  Read, yes, I see that is often how I read recipes and miss key elements.

When I presented this recipe to the Babes I copied it exactly as it had been written.  I’ve rewritten all but two parts of it below.  I’ve tried to put in “alerts” where one of us missed seeing something.  I’m not saying I wrote it better, I’m saying I tried to change somethings that would allow me to read the recipe better and follow the direction more completely the next time.

Next time: yes this bread is good enough and interesting enough to bake again.  I want to aim for that scoring pattern on the book cover one day.  I hope you like it and want to bake along with us in our journey finding good breads.

 

CARAMELIZED ONION BREAD

Recipe By: Bien Cuit by Zachary Golper, Peter Kaminsky & Thomas Schauer
Yield: 2 medium loaves
Total Time: about 3 days (but most of that is dough resting)

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STARTER
125 grams (3/4 c + 21/2 tbsp) white rye flour (I only had dark rye)
0.3 gram (generous pinch) instant yeast
125 grams (1/2 c + 1 tsp) water at about 60°F (15°C)

DOUGH
425 grams (3 c + 21/2 tsp) white flour, plus additional as needed for working with the dough
75 grams (1/2 c + 11/2 tsp) buckwheat flour

35 grams ground flax seed
15 grams (21/2 tsp) fine sea salt
1 gram (generous 1/4 tsp) instant yeast
350 grams (11/4 c + 31/2 tbsp) water at about 60°F (15°C)
50 grams (21/2 tbsp) honey
25 grams (13/4 tbsp) unsalted butter, at room temperature
50 grams (1/4 c) Caramelized Onions (you know how to caramelize onions, yes?)
DUSTING MIXTURE for the linen liner and shaped loaves
1 part fine semolina flour
5 parts white flour

1.   STARTER: ROOM TEMPERATURE 10 TO 12 HOURS

Whisk flour and yeast together.  Pour water over.  Using wooden spoon or your hand mix carefully to insure all the flour is wet.  Cover the container and allow to sit on the counter at room temperature for 10 to 14 hours.  The starter will peak around 12 hours.

2. THE DOUGH
Whisk together white and buckwheat flours, salt and yeast.
Use approximately a third of the water to pour around the starter edges to release it from the sides of the bowel.
Mix remaining water and honey in large bowl and add the starter; mix starter into water with wooden spoon.
Because you may not need all of the flour, reserve a small amount (arbitary, maybe 1/2 cup).  Mix the dry ingredients into the starter to combine then switch to a plastic bowl scraper.
The dough will now be sticky to the touch.
Note: At no point in this process of resting did my dough double in size.
3.  ROLL AND TUCK
Some Babes, like some Buddies, are sticklers for following directions and amounts.  Perhaps, over the years I’ve become jaded by too many crazy mis-reads and just down right mistakes and breads that are just good.  When I read this recipe roll and tuck just morphed into stretch and fold for me which is what I did.  You’ll find several Babes who were very particular and followed the technique.
*** TUCK in my experience has always been cupping hands around a dough and tucking/pulling the dough under.  The result you’re looking for is a strong smooth finish.

“Push the dough to one side of the bowl. Roll and tuck the dough (see Rolling and Tucking), adding the reserved flour mixture and a small amount of additional flour to the bowl and your hands as needed. Continue rolling and tucking until the dough feels stronger and begins to resist any further rolling, about 10 times. Then, with cupped hands, tuck the sides under toward the center. Place the dough, seam-side down, in a clean bowl, cover the top of the bowl with a clean kitchen towel, and let rest at room temperature for 45 minutes.”

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4.  FIRST STRETCH AND FOLD ~ TOTAL OF 4 times

Dust the counter and your hands lightly with flour.  Release the dough from the bowl and place it seam-side down on the counter.  Stretch into a rough rectangular shape then, as you would fold a letter to place into an envelope, fold the rectangular into thirds.  Using cupped hands again tuck the sides under toward the center of the dough ball.  Give the ball a slight turn with each tuck and work your way around the ball at least once.  Return the dough ball seam-side down back to the bowl and cover again with the towel.
Allow to rest again for another 45 minutes.
5.  SECOND STRETCH AND FOLD
Repeat the step 4 and return the dough to the bowl, cover with the towel, and let rest for 45 minutes.

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6.  THIRD STRETCH AND FOLD ~ ADDING ONIONS AND BUTTER

Third stretch and fold encorporates butter and onions.  Stretch the dough into a rectangle.  Drop small pieces of butter across the top the rectangle.  Spread the butter across the top then top the smeared butter with the onions.
Roll the dough tightly and press to flatten slightly.  Turn seam side down.  Fold into thirds and roll again; roll and fold until the butter and onions are completly incorporated into the dough.  Mine took about 7 times.
Turn the dough seam side down and tuck around the ball.
Cover with the towel and let rest another 45 minutes.
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7.  FINAL STRETCH
Fourth and final stretch, repeat step 4, then return the dough to the bowl, cover with the towel, and let rest for about 20 minutes.

8.  SHAPING  ~  12 TO 18 HOURS REFRIGERATED

Lightly dust the work area and hands with the dusting mix.
Divide the dough in half.  I divided mine unequally as I wanted one loaf larger than the other.   Roll into two loose tubes.
Let rest 5 minutes.  Press each again and shape how you choose.
Quote from Bien Cuit:  “Transfer to the lined pan, seam-side up, positioning the loaves lengthwise. Dust the top and sides of the loaves with flour. Fold the linen to create support walls on both sides of each loaf, then fold any extra length of the linen liner over the top or cover with a kitchen towel.
Transfer the pan to the refrigerator and chill for 12 to 18 hours.”
I placed my shaped loaves (seam side down – oh dear … ) onto parchment paper and covered.  Let them rest for 15 hours in the refrigerator.
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9.   PRE-HEAT OVEN WITH BAKING STONE
Pre-heat oven with baking stone and cast-iron inside to 500°F (260°C).
Cast-iron skillet is for creating steam with ice cubes; it really works well.

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10.  SCORING  ~  OVEN

Because my loaves were on parchment I simply lifted the parchment onto the baking peel. If you followed Bien Cuit directions above you’ll need to turn the loaves seam side down at this point.
Score the top of each loaf.  The cover of this book pictures a gloriously scored loaf that I hope to one day truely capture, until then this is a good try.
Transfer the loaves to the baking stone.
Add 3 cups ice cubes to the hot cast iron skillet.
Immediately lower the oven temperature to 460°F (240°C).
Bake, rotate the loaves 3/4 way through the baking time, until the surface is a deep, rich brown, with some spots along the scores being very dark (bien cuit), about 25 minutes.  My loaves registered 205° at that time.
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11. Using the baking peel, transfer the loaves to a cooling rack. When the bottoms of the loaves are tapped, they should sound hollow. If not, return to the stone and bake for 5 minutes longer.
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Let the bread cool completely before slicing and eating, at least 4 hours but preferably 8 to 24 hours.

About this book:  I understand this book has a very unusual binding and the pages are printed on black paper.  Since I am currently on the road, I ordered the iBook.  I’m very happy with it.  There are many fabulous looking recipes I look forward to trying.  This recipe turned out excellent.

I hope you’ll want to be a Buddy with us.  This bread won’t disappoint.  If you want to be a Buddy, we’d be overjoyed to have you join us.  Bake the bread, post it to your blog (no blog: send we a photo of your bread (my e-mail is comments my kitchen at mac dot com) and what your experience was) before the 29th of this month, I’ll send you a Buddy badge and put you in the round up on as close to the 2nd of March as I can manage.
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You will find Kelly is now a Babe.  I think you’ll find her to be a very enthusiastic Babe.  She’s baked a beautiful loaf this month as have many of our other Babes listed in the right column.  We’re without our link tool this month but I’m going to try and get that back into operation as soon as possible.
Happy Bread Baking to all!


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Whole-Wheat Sunflower Seed Rye Bread

I know it’s hard to believe but this is not for the Babe’s, not an early BBB bread at all.  I hope that’s not too disappointing.  I will tell you I did the Babe bread for this month and did squeal and even jig a little dance – sorry Ilva.  It’s really very good, very fun and even though the thought made me shake in my boots, it was very easy .
I saw this first on David Lebovitz’s blog and was of course over awed by the look and sound. Do you ever buy a cookbook because of one recipe?  How many cookbooks have you bought without at least thumbing through the actually book or looking at a sample as an e-book.  I may have hesitated five minutes before hitting the buy button on Amazon … I may not have.  At any rate, the book is now in my library.
Now that I’ve read it cover to cover, I’m delighted and have considerably more than the one recipe that I’m over joyed with.
The bread is milder than I expected but still has a lovely rye aroma and flavor.  It’s a dense bread and so is perfect to slice thin and serve with appetizers.  I may try it next with a little caraway and when I unpack that special loaf pan to bake cocktail rye in, I’ll be trying that. Until I find that pan, wonderful with just butter and with every cheese we put on it last night.  We’ve planned to have it toasted with an egg some morning before it’s all gone. I’m right with David on the avocado and strangely enough there is one waiting on my counter … it won’t be waiting long.

Below you will find first my measure, second David Lebovitz’s measurement in parenthesis found on his blog, and finally Hans Rockenwagner’s measurement.  You can note that my grams and David’s are fairly different.  In comparing photo’s of each, it seems like the measurements worked about the same in the final bread.  Flour is a dramatically different entity around this globe.   I was baking from the book where Hans uses cups. When I use a recipe written in cups any more, I do the measurement, weight it in grams (and yes I know liquids are measured in ml, I just do it in grams and it works for me) and write in in the book or into my MacGourmet program. Next time I just scale things.

Whole-Wheat Sunflower Seed Rye Bread

Recipe By: Das Cookbook by Hans Röckenwagner
Yield: one loaf


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my measure    David Lebovitz’s measurement,     Hans Rockenwagner’s measurement
400 grams (375ml) lukewarm water, 1 1/2 cups (12 oz)
1/4 cup (80g)  honey, 1/4 cup + 1 teaspoon ( I used agava syrup)
2 1/4 teaspoons (one package) active dry yeast (not instant)
450 grams (330g) whole-wheat flour, 2 3/4 cups
45 grams flax meal
1 teaspoon King Arthur Rye Bread Improver
155 grams (110g) rye flour (dark or light), 1 cup
2 1/2 teaspoons kosher or sea salt
1 cup (125g) lightly toasted sunflower seeds
Vegetable oil, for greasing the pan – I used butter

1. I deviated from the recipe here and simply added the yeast into the flours.

2. In a separate bowl, mix together the whole wheat and rye flours with the salt. I used a wooden spoon. Stir the 1/4 cup (80g) honey into the flour mixture. If necessary, add an additional bit of flour if the dough is too wet, or another tablespoon of water if the dough is too dry. It should feel soft and moist, and when you touch it, your finger should just barely stick to it.

3. This is a stiff but fairly smooth dough at this point.  I don’t think I kneaded more than about 5 minutes.  I also moistened my hands fairly often by putting one palm in a bowl of water.  I can’t guess how much water this added.

4. Here I deviated from the recipe and covered the dough and placed it in the refrigerator over night.

5. Scrape the dough out onto a lightly floured countertop and knead in the sunflower seeds thoroughly, making sure that they are evenly dispersed throughout the dough.  Again I moistened one palm in a bowl of water.
Return the dough to the mixer bowl, I covered the bowel with a moist towel and then a shower cap, and let rise in a warm place until doubled, took 2 hours.

6. Punch the dough down with your fist, cover, and let rise again until doubled, about 1 hour.

7. Lightly grease a 9-inch (23cm) loaf pan. Scrape the dough onto a lightly floured countertop, shape the dough into a elongated rectangle, and place the dough in the pan. Cover and let rise 1 hour. (Note that it won’t rise much.)

8. About 15 minutes before you plan to bake the bread, preheat the oven to 350ºF (180ºC).

I preheated my convection oven to 340°, placed the loaf in the well preheated oven, sprayed the top of the loaf well with the water and then gave the oven a good squirt. I turned the oven up to 350°F for 10 minutes and then back down to 340° for the last hour of baking.

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My total baking time was 70 minutes.

9. Storage: The bread will keep for up to 4 days at room temperature. It can be frozen for several months.

Notes:

My experience with dense whole wheat loaves tells me they are best left to cool to room temperature. It requires a great deal of patience.

Out of the oven at 1:51pm  104.4°;  at 2:45pm 141.1°F;  at 4:50pm  90.1°F;   at 7pm  72.6°F;  at 9pm  66.7°F room temperature.

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For the whole wheat flour, I mixed King Arthur whole wheat flour (fairly finely ground) with half Bob’s Red Mill white whole wheat (more coarsely ground).

Of course the flax seed was added by me not the real chefs.

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David Lebovitz:  Please note that this bread requires three risings. Fortunately, there isn’t any work to do between those risings. But allow yourself time when you make the bread. I started it the minute I woke up, and it was ready by lunch!

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I was thinking that next time, I may swap out a bit of the honey – perhaps 2-3 tablespoons – with mild molasses. Do make sure you toast the sunflower seeds. To do so, preheat the oven to 350ºF (180ºC) and spread the seeds on a baking sheet. Baking them, stirring once or twice, for 6 to 8 minutes. Some people like to toast nuts and seeds in a hot skillet on the stovetop, which you can do instead. I tried my own idea of brushing the bread with water and topping it with seeds before baking and most of them didn’t stick. So I didn’t include that suggestion here.

I found this bread even better toasted. It made a nice lunch with ripe, mashed avocado on top, which I mixed with red onion, red pepper powder, a bit of olive oil, and some flaky sea salt.

Two days and we’ll be up with the BBBs  😉

Happy Baking!