MyKitchenInHalfCups

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


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BBB ~ Chelsea Bun Valentine

Chelsea Bun Valentine
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I can’t imagine where eleven years have come and gone baking bread after bread with Babes. Somehow, here we are on our eleventh anniversary.  Simple, complex, straight or sour dough, I never tire of flour and yeast. I never seem to see a bread coming either. Although there are breads I have sort of in a reserve place that I think the Babes must bake one day. One that comes to mind is salt rising bread. I’ve tired it twice and it’s good but not for the faint of heart.
Recently I got hooked on The Great British Baking Show. Obsession doesn’t come close to how much I was watching. And when it came to the breads, I watched many of them over again immediately. In late December, I watched one where they baked Chelsea Bun Christmas Trees. It some how caught me that the bread and the bun were basic but the shape and the filling should be the challenge that suited a February Valentine. I had some really fancy ideas in the beginning but when it came to execution, simple took over and Gorn was won with a very simple heart … I think it had something to do with the some what cherry pie like filling I came up with.  Cherries will win him over any day, even in a bun.

Ordinarily I would have added walnuts to buns but I was with grandkids and was told they wouldn’t eat them.
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Find the Original Recipe here.
Serving Size: 15

Dough
400 grams bread flour, plus extra for dusting
400 grams white whole wheat flour
1 tablespoon salt
15 grams sachet fast-acting yeast
400 ml milk
60 grams unsalted butter, plus extra for greasing
2 free-range eggs
Filling
You make it up!

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“I won’t eat raisins” “There are no raisins” “Cherries”

Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side.  (That’s how the cutie Paul Hollywood does it.)

Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm.

Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough. The dough will be sticky.

Tip the dough onto a lightly floured work surface and knead well for 5 minutes, until the dough is smooth and elastic. Alternatively this can be done in a stand mixer using a dough hook. I found this to be an easy dough to do by hand.

Place the dough into an oiled bowl and leave to rise, covered with a shower cap, for one hour or until doubled in size.

Mix the filling. I used a cherry preserve that was cherry pie like filling and added some dried cherries to that.  I also sprinkled my dough with some brown sugar for that extra.

Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 20in x 14in.

Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the your filling over the dough leaving a 2cm boarder. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten.

With a sharp knife cut into 15 thick rounds – about 1.5in.

Line a very large baking tray or use the grill tray from your oven with baking parchment.

Arrange rolls on the prepared tray, cut side up, in heart shape: I just drew a heart on parchment paper and filled it in. You want the buns to be close enough so that when they rise further and then bake; they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.

Cover loosely and let rise for 30 – 45 minutes.

Preheat oven to 350F.

When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown.

Check after 15 minutes or so and cover the buns with foil if they are getting too brown. Mine needed no foil.

Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.

Melt the additional preserves in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.


It’s sort of a heart … it went fast enough that the shape didn’t really matter.

Valentine’s Day maybe over but there’s always desire for sweet hearts and bread. Be a buddy, bake a heart overflowing with love, we’d love to see what you’d fill your heart with on top of all that love. I know the Babes will change things up, so don’t miss all their hearts.  Send me your post with photo before February 28, I’ll do a round-up post and add you in as well as send you a cool Buddy badge.
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BBB ~ Elbow-Lick Sandwich Bread

Recipe By: Elizabeth from Vivian Howard’s “Deep Run Roots”
Yield: 1 loaf

Before I tell you how much I messed this bread, let me tell you why I will be baking this bread all summer long when tomatoes are in season. 
This has got to be incredible bread with the likes of Black Beauty Tomatoes and the like that’s why Vivian Howard named it Elbow Lick Sandwich.

Below you’ll see how I caramelize onions in the crockpot whenever I need them. I made this bread toward the end of November in Michigan when the temperatures were freezing at night … My current understanding of what happened is that set on LOW outside where the temperature dropped to 33, the crockpot overheated attempting to compensate and my onions were burned black by morning.  Onions outside in the crockpot on LOW during daytime temperatures in the mid 40s did just fine.  Really, I’ve never ‘burned’ anything in the crockpot till then.

Elizabeth is to thank for bringing this bread to our table. This has been a really really fun learning experience bread with lots of back and forth between BBBs.

To say we loved this bread is an understatement.

I baked this bread twice as a long thinner than usual loaf. The second time measurements were basically the same adding about 1/4 cup extra flour both times. The biggest difference was the second time I allowed for extra rising time at all stages and baked it for 20 minutes longer. I believe the excess moisture was due to the thickness of the loaf shape.  This summer when I bake this as a round with a hole in the middle, thinner and flatter, I think this will be spectacular.

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Elbow-Lick Sandwich Bread
Leavener
1/8 tsp active dry yeast
60grams  water, body temperature
60grams 100% whole wheat flour
Sweet Potato
1 five-inch-long orange sweet potato (about)
Caramelized Onions
375g m (2.5 large) onions, diced
7grams (1.5 tsp) olive oil
3grams Kosher salt (0.5 tsp table salt)
Dough
232grams bread flour

80 grams white whole wheat flour
5grams wheat germ
200grams water at body temperature
All of the Starter from above
7grams honey
9grams Kosher salt (1.5 tsp table salt) + 18gm (18ml) water
128grams roasted sweet potato puree (wow, I used more than twice that)
All of the caramelized onions from above
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1. EVENING OF THE DAY BEFORE MAKING THE BREAD: Put the starter (or active dry yeast, if you’re using that) and water into a smallish bowl. Mix with a wooden spoon. Use the wooden spoon to stir the flour in well. Cover the bowl with a plate and set aside overnight in the oven with only the light turned on. This is the leavener.

EVENING OF THE DAY BEFORE MAKING THE BREAD: Preheat oven to 400F. Cut the ends off of the sweet potato and place it whole on a baking sheet lined with parchment paper. Bake until tender. This should take about 45 minutes. Vivian Howard wrote the following: Once you start to smell them, probably after about 45 minutes, give the potatoes a look. My mom always looked for a little of their juice to have leached out and caramelized, but that is more romantic than necessary. When the potatoes are done, their skins should have separated slightly from their flesh and they should pierce easily with a knife or fork.

2. Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well. Cover the bowl with a plate and set aside in a cool place until the next morning. (Keep the skins to make Vivian Howard’s arugula salad with shaved parmesan and sweet potato skins, or sweet potato skins with tahini dressing!! – Port City Daily, “Vivian Howard shares creative sweet potato recipes while in Wilmington”: arugula salad with shaved parmesan and sweet potato skins (around 0:35 on the video), sweet potato skins with tahini dressing (1:48 on the video) Links to the recipes are listed below the video.)

3. EVENING OF THE DAY BEFORE MAKING THE BREAD: Heat oil for onions in a cast iron pan. Add the onions and salt and caramelize the onions over medium heat until they are golden brown. Vivian Howard says this will take 30-40 minutes. Set aside in a cool place until the next morning.

***Alternate method I used: Once upon a time, I made Thomas Keller’s French Onion Soup … WOW! I actually followed his heating directions and stood at the stove top stirring and watching like a hawk for hours, really hours. That soup was good, far surpassing anything I’d ever had. No, I’ll never do that again. Now, my go to method is to caramelize onions in the crockpot. It seems I’ve always done this in the summer time and because Gorn hates the smell, I put them outside on a porch. It works like a charm.
Directions: Oil the pot. Slice thinly 6 large onions. Toss sliced onions with 3 tablespoons olive oil or melted butter. Fill Crockpot 3/4 full. Cover
Cook on LOW 10-11 hours.
Stir, leave lid ajar to allow evaporation of liquid and continue on LOW 3-5 hours depending on how dark you want them.

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4. IN THE MORNING OF THE DAY YOU WILL BE MAKING THE BREAD:
When a small forkful of the leavener floats in a small bowl of room temperature water, you can go ahead and mix the dough. If the leavener does not float, stir in a little more whole wheat flour and water – even amounts by weight – cover with a plate and leave for about 30 minutes more. Chances are that it will now float. (If you have used active dry yeast, you can safely skip the floating test.)

Put flour, wheat germ, all but 18ml water, leavener, honey, sweet potato puree into a large mixing bowl. Use a wooden spoon or dough whisk to mix these ingredients to make a rough dough.

Cover the bowl with a plate and leave on the counter for about 40 minutes. adding the salt: In a small bowl, whisk the salt into the final 18gm (18 ml) water. Pour the salt mixture over the dough. kneading: Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 20 minutes. stretching and folding the dough and adding the onions.

Put a quarter of onions on top of the dough and turn it by folding the dough into the center. Let sit 20 minutes.
Repeat at 20 minute intervals until all the onions are in the dough. You’ll notice that after each time, the dough will feel significantly smoother. Cover with a plate and leave on the counter (or if the kitchen is cool like ours in winter and early spring, into the oven with only the light turned on). Once all the onions are added, leave the covered bowl in the oven – with only the light turned on – for a couple of hours to allow the dough to double.

(A good way to tell if the dough is reading to shape is to run your index finger under water, then poke a hole in the center of the dough. If the hole disappears immediately, the dough still need to rise. If there is a slight whooshing sound and the hole remains in place, the dough has probably over-risen. If the hole very very gradually begins to close, the dough is ready to shape. prepare the brot-form: Put rice flour into a brotform and distribute it as evenly as possible. (If you don’t have a brot-form, you can line a bowl, basket or sieve with parchment paper. You can also use a liberally rice floured tea towel (but then you have to deal with a floured tea towel once the bread is baked). If you do not have rice flour, you can use any other kind of flour.
Note that higher gluten level make it significantly more difficult for the bread to be released from the basket…. pre-shaping: Scatter a dusting of wheat flour on the board and gently place the dough on the flour. Using wet hands, stretch the dough into a longish rectangle, then fold it like a letter, gently patting off any extra flour that might be there. Continue folding until the dough is shaped in a ball. Cover with a clean tea towel and let the ball rest for about 20 minutes. shaping: Without breaking the skin, tighten the ball further. Place it seam side UP in the well floured (rice) brot-form. Sprinkle the reserved bran evenly over the top of the bread. Loosely wrap the shaped loaf with a clean tea towel and enclose the whole thing inside a plastic bag and leave it in the oven with only the light turned on for 3 or 4 hours (until it has about doubled and there are bubbles).

5. Please note that Vivian Howard shapes her bread into rounds with holes in the center: Shape [the dough] into a round. Let [it] rest for 10 minutes. […]Line [a baking sheet] with parchment and dust with flour. Stick your finger through the center of [the dough ball]. […] Stretch it slightly to form a little hole. Transfer that dough round to the baking sheet and continue to carefully stretch the center into a 3-inch hole. Your bread round at this point will look like a giant flat doughnut.” – Vivian Howard, Deep Run Roots, Chapter 14: Sweet Potato | Sweet Potato Onion Bread baking: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread with the plastic bag and leave it in the oven with only the light turned on. If the dough gradually returns back after being pressed, for the round loaf, put combo cooker (or a cast-iron frying pan and stainless steel bowl) into the oven and preheat all to 400F. When the oven is preheated about fifteen minutes later, put a square of parchment paper on the counter (the paper should be large enough to cover the bottom and sides of the frying pan). Overturn the shaped bread onto the parchment paper (the bran covered part will now be on the bottom). Using a lame (or scissors, or serrated knife), score the bread. Take the pan and bowl out of the oven (wear oven mitts!!) and place the frying pan on the stove (to prevent burning your countertop…). Transfer the bread to the middle of the frying pan and immediately put the lid of the combo-cooker (or stainless steel bowl) overtop like a hat. Put everything into the oven on the middle rack and immediately turn the oven down to 375F. Bake for 40-50 minutes in all, removing the hat half-way through baking. Turn the oven down to 350F when you remove the hat. The bread is done when the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom. cooling: When the bread has finished baking, remove it from the pan and allow it to cool on a footed rack before slicing and eating; the bread is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly. At the beginning of the recipe for “Sweet Potato Onion Bread, Vivian Howard wrote: This stuff is special-chewy with deep flavor and a dark crust. If you want a sandwich that will make you cry tears of joy, make the Elbow-Lick Tomato Sandwich – Vivian Howard, Deep Run Roots | Chapter 14: Sweet Potatoes, Sweet Potato Onion Bread, p321 ~~~~ I knew this was it-the bread, the mayo, even the halfhearted tomatoes. I scarfed that sandwich down like a wild animal. Tomato juice mingled with smoked mayo and vinegary onions dripped down my arm all the way to my elbow. I licked my arms and did my best to lick my elbow. Licked the palm of my hand and imagined how unimaginable it would be with juicy, ripe Cherokee Purples. – Vivian Howard, Deep Run Roots | Chapter 12: Tomatoes, Elbow-Lick Tomato Sandwich, p260

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Yes, you want to bake this bread! Check out Elizabeth’s post and all the BBB’s who baked this one. It’s a learning experience and such great bread.

BBB January 2019

From Elizabeth’s Blog, really a wonderful read and many more photos than I have:

We know you’ll want to make this bread! To receive a Baking Buddy Badge to display on your site: make Elbow-lick Sandwich Bread in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 January 2019.

Here’s how to let us know:

  • email me
    » Remember to include your name and a link to your post
    » Please type “BBB January 2019 bread” in the subject heading

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.

If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread! Please email me with the details, so your walnut bread can be included in the roundup too.

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


8 Comments

BBB ~ Steamed Bao Buns and World Bread Day

I am once again bowled over!  Once again I am humbled. Steamed bread just never seemed very appealing.  These were ridiculously easy and good. I went super simple with the dinner plan, BBQ poached chicken: brown the chicken (pound of thighs, pound of breast), poach in chicken broth and Stubb’s BBQ sauce, remove chicken pieces, boiled liquid to thicken slightly, shred chicken, return to the sauce. WOW these were great. Gorn kept thanking me for a wonderful dinner.
Disregarding all guidance, Gorn split these and toasted several to enjoy with eggs for breakfast. Good all over again!
Thank you Karen!  Below are my changes to Karen’s recipe. Check out Karen’s site Karen’s Kitchen Stories for her details, links to World Bread Day and all the other Babes Buns for all our craziness.

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Rising! Oh the promise of bread.

Steamed Bao Buns

Recipe By: Karen’s Kitchen Stories from Food52
Yield: 10

140 grams bread flour
140 grams white whole wheat
1/2 teaspoon baking powder
1/3 cup (70 grams) sugar, I used 40 grams brown sugar(will use less next time)
4 grams instant or active dry yeast
1/2 cup (120 grams) water, about 100 degrees
1 teaspoon olive oil

Whisk together the flour, baking powder, sugar, and yeast in the bowl of a stand mixer. Add the water, and mix with spoon. Add the oil, and knead until smooth. The dough should not stick to the sides of the bowl. I did this easily by hand.

Cover with a damp towel or plastic wrap, and let rise until doubled (30 minutes to 2 hours).

I lined the bottom of steamer with lettuce leaves (the purpose is to keep the buns from sticking to the steamer).
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Deflate the dough and divide it into 10 equal pieces (mine were about 45 to 48 grams each). Give each piece a quick knead.

On a floured surface roll the dough out into a 3 inch by 6 inch rectangle with rounded edges. Fold the dough in half lengthwise, and place on a parchment square. Cover lightly with oiled plastic wrap or a damp towel, and repeat with the rest of the dough pieces. Let proof for 30 to 45 minutes, until slightly puffy.

Bring a pot or wok of water to a steady boil (just slightly more than simmering) and fit your pan or wok with a steamer, bamboo basket, or steaming rack just above the water. Place the baos in the steamer, cover, and steam for 12 minutes. Cool slightly, fill with a filling of your choice, and eat.

You can refrigerate or freeze (I prefer freezing) leftovers. You can either thaw and re steam for 3 minutes, or wrap one in a damp paper towel and microwave for 20 to 30 seconds.  Or split and toast as Gorn did.


These go in the easy to do file!


15 Comments

BBB ~ Filipino Spanish Bread Rolls

Filipino Spanish Bread Rolls

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I confess. These didn’t immediately excite me but they are bread and a Babe should bake. 
And then for me the magic took over.  I just do enjoy the magic of the yeast and flour and water.
My intent when I divided the dough was to shape half in traditional fashion as a log and half as crescents … but the crescent was so easy I did them all that way.  In retrospect, I think I might have enjoyed them more as a log: the outside would have gotten a uniform coating and maybe been more enjoyable with my coffee BUT these were marvelous even as crescents!
Aparna, I thank you.  These were really no trouble to make.  The dough easy to work.  Flexible enough to do well with a long rest in the fridge. 
I think they would do equally well perhaps shaped and rested in the fridge overnight and then go into a hot oven in the morning.  They would be company show stoppers for sure at any time.
And for the drama through poor reading … yes, I still have issues with reading. 
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Right well the best I can say is the smell communicated better than the reading and I was able to blow most of it off the brown sugar before I’d mixed it in.  Aren’t we lucky to have … smell! 

Filipino Spanish Bread Rolls
Recipe By: Aparna Balasubramanian
Yield: 16-24 rolls
For the Dough :
2 teaspoons active dried yeast
1/4 cup warm water
1 teaspoon sugar
426 grams white whole wheat flour
75 grams Kumet flour
20 grams flax meal
1 tablespoon brown sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs
For the Filling :
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/3 cup brown sugar
2 teaspoons cinnamon powder (optional)
For Coating :
A little milk
1 cup bread crumbs
1/3 cup brown sugar

Whisk together the flours, flax, yeast, sugar and salt.
Mix the milk, melted butter and eggs.
Mix the dry and wet together.
Then knead until you have a smooth and elastic dough. I found this easy to knead by hand. Firm dough.

Cover loosely and let the dough rest for about 2 to 3 hours or till it has doubled in volume.
It became obvious to me that life was not cooperating with these directions and the dough went into the fridge overnight.

I took the bowl out as soon as I was in the kitchen fixing coffee in the morning.  That allowed the dough to warm up and it was ready to work 2 hours later.  Press down the dough gently and divide the dough into two equal parts.

There are two ways of shaping Filipino Spanish Bread. One is to roll out each portion into a round and spread the filling over it.

Spread the filling before cutting.

Then cut each into 8 triangles like you would a pizza. Each triangle can then be rolled up croissant style.

The more traditional way is to shape each half of dough into a log and divide into eight equal parts. Roll each piece into roughly a 3- by 5-inch rectangle. Brush with melted butter, sprinkle with breadcrumbs and sugar (or cinnamon sugar if you prefer). Roll the piece like you would a jelly roll, starting from one corner and rolling towards the opposite corner.

One dough ball gave me 10 rolls, the other gave me 12.  I did like the smaller size and would make smaller regardless of shape.

Alternately, roll each half the dough into a largish rectangle about 10” x 10”.  Then brush the surface generously and completely with melted butter. Sprinkle half the breadcrums and the cinnamon and sugar mixture over this evenly. Now cut the dough into half from top to bottom. Again cut each half into 4 left to right. You will have 8 rectangles about 5″ x 3.3″

Which ever way you shape your Filipino Spanish Bread, place the pieces seam side down on a lined or greased baking sheet. Let the shaped rolls rise for 30 minutes.

Brush them with a little milk and sprinkle with more breadcrumbs and sugar. You can also roll the shaped dough in the breadcrumbs and sugar if you like.

Bake until golden brown at 190C (375 F) for about 15 to 20 minutes. Because I made the rolls with all whole wheat, they took 22 minutes to bake.
Cool on a rack.

We’d love for you to bake with us as a Bread Baking Buddy. Here’s how it works.

Bake this month’s bread using Aparna’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail her at aparna[AT]mydiversekitchen[DOT]com with your name and the link to the post, or leave a comment on her blog post with this information. She will include your bread in the Buddy round-up at the end of this month.


14 Comments

BBB ~ Sprouted Wheat Sweet Potato Cherry Brioche Coffee Cake

BBB ~ Sprouted Wheat Sweet Potato Cherry Brioche Coffee Cake

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Recipe By: Inspired by Judy’s (Gross Eats) recipe for Blueberry Brioche Coffee Cake

I do love combinations … but one should be much more careful when combining two recipes OR one should engage the brain much more than I did. 
I aimed for whole grain and I got that by using a recipe I found in Peter Reinhart’s Bread Revolution.  Sprouted Wheat Sweet Potato Brioche!  Please be aware that the amounts and directions are my own.  You will need to take a look at his book “Bread Revolution” for his recipe.  

I should have known I was working with whole grains AND adding sweet potato was going to make this extra. BUT when I went to look for the baking time I looked at Judy’s  recipe that used white flour … and went my merry way.  It was way under-baked and still this was spectacular.

I’m going to let you check out Judy’s web site for the recipe she brought to us but I’ll show you the recipe as I did it here.

Since Gorn is an all time cherry lover, I made my filling cherry jam!  I really cut the sugar. The Cherry Jam was so successful, I had to make it again the next day to put on the plain Brioche and just simple toast when the Brioche ran out.

My Cherry Brioche Coffee Cake

Brioche Dough
650 grams sprouted whole wheat flour
20 grams brown sugar
12 grams salt
18 grams yeast
50  grams 1 egg
72 grams 4 egg yolks
150 grams sweet potato puree
190 grams half & half
300 grams butter unsalted at room temperature
Cherry Jam
30 ounces frozen sweet cherries, 3 bags
1/3 cup brown sugar
lemon  , zest and juice
Streusel Topping
1/3 cup oat bran, heaping
1/2 cup chopped walnuts, my addition
1/3 cup brown sugar, short
1 teaspoon cinnamon
Pinch salt
2 tablespoons unsalted butter, softened

1. Whisk together the dry ingredients: flour, brown sugar, salt and yeast.
Mix together the egg, egg yolks, sweet potato puree and the milk forming a soft dough.
I used my Dad’s old KitchenAid.
Use the dough hook and mix on medium low until the dough pulls from the sides of the bowl.

2. Cut the butter in 4 to 8 pieces.  Add one at a time mixing on medium low speed.  Watch for each piece to be fully incorporated before adding more.
The dough should now feel soft, tacky and supple. It should feel bouncy when patted.  If very sticky add a little more flour.

3. Using a bowl scraper, transfer the dough to an oiled work counter.
Stretch and fold the dough over itself four times: once each from the top, bottom and each side.

4. Either oil the bowl to place the dough into or oil your hands and pat the dough all over and place it in a large bowl.
Allow the dough to rest on the counter 30 minutes covered (I use a shower cap).

5. 12 hours/overnight in the refigerator. After resting at room temperature for 30 minutes, place the bowl covered in the refrigerator for at least 12 hours.  The dough is best baked within two days because of the high yeast content.

6. Remove the dough for some time before you bake. Time in the refrigerator allows the whole grain to fully hydrate and cooling all that butter makes it easier to handle.
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7. Coffee Cake shaping This was a trick for me.  I had no spring form pan.  The closest I could even remotely come to was an angle food cake pan.  Somehow I managed to line the outer side of the pan with several pieces of parchment paper and anchored them with the removable bottom.

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I used about 2/3 of my total dough for the coffee cake and made a small plain loaf with the remaining 1/3.

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The coffee cake dough I divided into three approximately equal pieces, rolled each into a circle to fit the pan, gently poked and then stretched a hole in the middle and dropped it over the middle tube put cherry jam on that, two more layers of dough with cherry jam between each layer of dough.

8. Cover the pan with shower cap and allow to rise 90 to 120 minutes.  Mine took the 120 minutes.

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You love cherries! This is the one.

9. Reinhart says to bake loaves at 400° for 50 to 60 minutes.
I baked mine at 375° for 50 minutes.  It was under-baked.  I think next time I’d bake at 380° for 60 to 65 minutes, ideally I’d have my thermometer and look for an internal temp of 195°.  The jam may make an accurate measurement difficult.

Notes:

This was so wonderful.  Thank you Judy!

If you would like to bake along with us as a Buddy, send Judy a description of what you did and some photographs by August 29th, and it will publish in the Buddy Roundup and you’ll receive a Buddy Badge.  Email is jahunt22 at gmail.com.


13 Comments

BBB ~ Pain Au Levain

Cathy has been a great Kitchen of the Month with a wonderful bread but any time a Babe starts a recipe with “I do have a few ground rules…” Well, that sounds suspicious, I mean we all know Babes are always going to break the rules. Yes, we all know that.  Thankfully, Cathy’s “rule” was one whose direction I’m always looking to push so her “at least 30% some type of whole wheat flour” was very easy to go with. In fact, my calling is always to use more whole grain than called for.
Did we like this bread?  I think considering I made this bread twice within 8 days should probably tell you we loved this bread.  I used rosemary and lemon zest. I’m pretty sure we’ll be baking this one again and I will be looking for ways to use that lemon zest and rosemary again.  Heavenly aroma baking and heady when eating, rosemary and lemon zest is a heavenly combo.

BBB ~ Pain au Levain

Recipe By: Cathy (breadexperience) Adapted from From the Wood-Fired Oven by Richard Miscovich

Yield: 1 large or 2 small loaves
LEVAIN *
227 grams all-purpose flour
227 grams water
45 grams liquid sourdough starter, Used my Rye starter
499 total grams **
FINAL DOUGH FORMULA
415 grams all-purpose flour, Used White Whole Wheat
275 grams whole wheat flour (used Whole Wheat)

15 grams ground flax
375 grams water + 25 grams (to mix with salt)
2 teaspoons fine sea salt
1-2 tablespoon Citrus zest, use the full or even more 2 T
20 grams chopped herbs, I used 3 sprigs rosemary
150 grams seeds, used sunflower seeds rough chop

Cathy: If you don’t have or don’t want to use a sourdough starter, you can make an overnight poolish.  In that case, you will need to add a bit of yeast (about 2%) to the final dough.

Cathy: The total weight of the levain is 499.  You are supposed to remove 45 grams of sourdough to keep as your starter for future use which would leave 454 grams of levain.  If you choose to use all of the levain, just adjust the final dough accordingly.

Me: reading deficit here, missed that about keeping out 45 grams. I baked it all and both times used my rye sour dough starter as it was the only starter I had and it was ready to go.
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Day 1: Evening – Mix the Levain or Poolish
Mix the water and starter together in a large bowl. Add in the flour and mix until completely hydrated. Cover with plastic wrap and let rest at room temperature for 8 – 10 hours.

Day 2: Mix the Final Dough/Shape Loaves:
Pour the water over the levain and mix thoroughly with a wooden spoon or whisk to disperse.
Whisk the flours together and add on top of the water/levain mixture. Hold the salt until after the autolyse.

Mix thoroughly using a Danish dough whisk or wooden spoon to begin developing the gluten.
Add the citrus zest, seeds and/or herbs. Mix thoroughly using your hands. Cover and let rest (autolyse) for 20 – 30 minutes.

Sprinkle the salt over the top and dissolve it with the 25 grams of water. Use your fingers to pinch the dough to incorporate the salt evenly throughout.
Cover and let the dough bulk ferment for 120 minutes. Stretch twice, every 40 minutes.

Divide the dough, pre-shape, and then allow it to rest (covered) for 20 minutes before final shaping to allow the dough structure to relax.
Shape the dough into an oval or round shape and place it seam-side up in a heavily floured, lined banneton basket or seam-side down on a parchment-lined baking sheet.
My first bake: a loaf pan and the banneton. Second bake: used the banneton and a stainless steel bowl lined with T-towel. Proof for about 30 minutes at room temperature.  I won’t use the loaf pan again. Nothing really wrong, the round shape but seemed a better fit.
Cover the loaves and place in the refrigerator to cold ferment overnight, 8 – 10 hours.

Day 3: Bake the Loaves
Place a baking stone or steel on the bottom shelf of the oven and preheat to 450 degrees F. for at least 45 minutes. If you plan to use steam, place a steam pan on the top shelf.
If you shape the loaf round, you could bake this in a bread cloche, a Dutch oven or a Dutch oven combo baker instead of using a baking stone.
When the oven is sufficiently preheated, remove the loaves from the refrigerator. Carefully invert the loaves from the banneton proofing baskets (if used) onto parchment paper or a heavily dusted peel.  I’ve found that using a lined basket aids with this process.  You just carefully peel it off after flipping it over onto the parchment.
Score the loaves in the pattern of your choice. Slide them onto the preheated baking stone or steel and bake for 35 – 45 minutes. A larger loaf will take longer.
Since I only had one banneton I used a stainless steel bowl, lined it with a well dusted T-towel, stabilized the towel around the top of the bowl with a rubber band. That didn’t give me the indents from a banneton but it gave me the shape and it worked easily.
On my second bake, I baked the banneton first and stainless bowl second as I only had one cast iron baker.

Can't see it but you smell the rosemary and the lemon zest.
Remove to a wire rack to cool completely before slicing and serving. Since I used extra whole grain, I allowed mine to cool overnight.

As the host kitchen this month Cathy and all the Babes would love for you to bake along with us!  

  • Just bake your version of this bread and post about it on your blog (by June 30th).
  • If you don’t have a blog, no worries, just post a photo in the Bread Baking Babes FB Group
  • Mention Bread Baking Babes with a link to the Kitchen of the Month, that’s  Cathy of Bread Experience.
  • Then send an email to breadexperience (at) gmail (dotcom) with BBB June Pain au Levain, and Cathy will send you your Buddy badge to display on your blog.
  • Cathy will also do a roundup with a list of all the Bread Baking Buddies and showcase your breads.


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Red Pepper Coques ~ BBB

Red Pepper Coques

Red Pepper Coques

Feta makes it dinner!

Yes it may be pizza like in vision but this is crunchy very unlike a pizza crust.  Like pizza it comes from the Mediterranean but from Spain.
So it’s different than pizza altogether but then it’s decidedly just as enthralling in flavor and interest.
It’s simple to mix, the only special thing is an overnight in the fridge and that’s easy.
This fits in my favorite category of mix it days ahead of time and put it together like a magic trick for company.  That’s what I did with half the dough, I made this for a big family dinner.  “The Littles” (two girls under 10) said that was really good bread … but then so did all the adults. 

Two nights later, I baked a quarter of the dough and served it with a salad and called it a light dinner.  Four nights later, I served the last quarter dough round with fresh veggies and a guacamole hummus dip and called it dinner.   The dough that keeps on giving!

Yes, Karen (Karen’s Kitchen Stories) our kitchen of the month, this is very simple to do by hand, no food processor here.

Red Pepper Coques

Dough
268 grams bread flour
200 grams white whole wheat flour
30 grams ground flax seed
2 teaspoons sugar, omitted
1/2 teaspoon instant yeast
10 2/3 ounces ice water
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons table or fine sea salt
Red Pepper Topping
1/2 cup extra-virgin olive oil
2 large onions, peeled, halved, and thinly sliced
2 cups jarred roasted sliced red peppers
3 tablespoons sugar, omitted
3 cloves garlic, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 bay leaves
3 tablespoons sherry vinegar, Fini Reduction of Balsamic
1/4 cup pine nuts
1 tablespoon minced fresh parsley, fresh basil

1. Dough
In the bowl of a food processor, pulse the flour, sugar, and yeast about 5 times. Turn the processor on, and slowly pour in the ice water and process for about 10 seconds. Let the dough rest for 10 minutes.

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2. Add the oil and the salt to the dough and process for 30 to 60 seconds, until the dough forms a ball. Remove the dough from the the processor, and knead by hand for a few seconds, and form it into a ball. Place it into an oiled bowl, cover, and refrigerate for at least 24 hours, and up to 3 days.

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3. Topping
Heat three tablespoons of the olive oil in a 12 inch non stick frying pan over medium heat. Add the onions, red peppers, sugar, garlic, salt, pepper flakes, and bay leaves. Cover the pan and cook for 10 minutes over medium low.
Remove the lid and continue to cook, stirring regularly, for another 10 to 15 minutes, until the onions are golden brown. Remove the pan from the heat and discard the bay leaves. Transfer the mixture to a heatproof bowl and stir in the vinegar. Cool completely before using. You can make the mixture in advance and refrigerate overnight.


4. To Make the Coques:
Deflate the dough and divide it into four equal sized pieces. Shape each piece into a tight ball and place, seam side down on your work surface, and cover with oiled plastic wrap. Let rest for an hour.
Place oven racks in the upper and lower third positions and preheat the oven to 500 degrees F. Brush two half sheet pans with 2 tablespoons of olive oil each.

5. Place one dough ball on your work surface, and roll it out to a 15 inch by 5 inch oval. Place it on the baking sheet, lengthwise. Repeat with the rest of the dough balls, two per baking sheet. If the dough springs back, let it rest for another 10 to 20 minutes, and re-roll. Dock each about 15 times with a fork. Brush each oblong piece of dough with the rest of the olive oil.

6. Bake the dough for 8 minutes, switching the pans at the four minute mark.
Remove the pans from the oven, and spread them with the red pepper and onion mixture. Sprinkle with the pine nuts. Place the baking sheets back into the oven, and bake for 16 minutes, switching and rotating the pans at the 8 minute mark. Continue to bake until the flatbreads are golden and crispy.
Remove the pans from the oven and let cool on the pans for about 5 minutes. Sprinkle with the parsley, and transfer to a cutting board to slice and serve.

Red Pepper Coques

Feta makes it dinner!

There is simply no way you should not bake this … it is just delightful. Too good to pass up and so simple to put together.
If you want to bake along, email Karen your photo or blog link to karen.h.kerr@gmail.com and she’ll feature you in a follow up post and send you a really cool badge.