I am a Bread Baker...?
I notice your blog is very quiet ... but We're wondering if You've been longing to be a Bread Baking Babe? Because one of your life's passions is baking bread. If not, stop reading and delete this e-mail!!Since you read above that I joined the group no further explanations are needed here I think... We (me and three other BBB Newbies) were introduced to the month's bread with Lynn's words like:
Everybody finds it diabolical that you've been invited when we're doing the sprouted wheat recipe. I promise you it wasn't actually done with intent that way. But it has worked out that way.Diabolic? Not intended? Ha! They had so much fun to see us shivering... Do you see how loving and caring this group is? No? I promise you they are: fun, loving, caring, supporting, ...diabolic sometimes too! But in a nice way :) we all just sometimes have a very uncommon sense of humor. I have baked a lot of breads now, some were successful and keepers, some were not. But what do I love about baking bread? Why am I so passionate about it? I think it is the process itself that leaves me satisfied. Selecting the ingredients with care, reading through the recipe and while reading already imagining the finished result makes my mouth water. Kneading the dough with my hands is something very calming to me that makes me forget all the everyday things that keep my head occupied otherwise. Kneading somehow has the same effect than a yoga session has to me. To see how the different ingredients come together and form something new, to feel the dough evolving and changing with every knead I do almost feels like working magic. Patting the little smooth dough ball into an oiled, warm bowl to rest and rise is just like watching my beloved cats sleeping curled up in their napping spots. Seeing how nice it has risen and puffed up after it's little nap in the bowl makes me feel proud for this fragile system that commonly is known as bread dough. Bread dough is a fragile eco system in itself and does not act very forgiving if you do not treat it with care and love. Working with the dough to bring it into its final desired shape is the most exciting step for me. Will it hold the shape as it is expected? Will there be any ovenspring at all? Is the baking tin I used big enough or will the bread try to escape from it once it's popped into the heat of the oven? While my bread is baking in the oven you will see me in front of the oven door peeking in every now and then to see how my little bread baby is doing. Maybe even talking to it gently sometimes, well maybe not! OK, who am I kidding here? :) Joy and Pride is what I feel when I finally fetch the finished result out of the oven to transfer it to a cooling rack. Often enough I cant wait until it is fully cooled, my fingers itching to cut into the crunchy brown crust sticking my nose into the heavenly smelling crumb, that is beyond words. I cannot describe with words how much I love the scent of a loaf of bread just taken out of the oven... There is nothing better, nothing more soothing to me, nothing that screams more comfort food than a still-warm-from.the-oven slice of bread smeared with butter. The warmth of the bread melting away the butter and making your tastebuds exclaim in pure joy with very single bite! Once the excitement has worn off a bit you can even make something delicious like this burger with it and serve it to friends and family!
Yes, I love baking bread!
Soft American-Style White Bread
Artisan bread is exactly what its name suggests: bread that is crafted, rather than mass produced. Baked in small batches rather than on a vast assembly line, artisan bread differs from prepackaged supermarket loaves in a number of ways. Special attention to ingredients, process, and a return to the fundamentals of the age-old bread-making tradition set artisan bread apart from soft, preservative-laden commercial breads. Read moreor
Artisan bread refers to any small batch of handcrafted bread baked by a skilled baker. An artisan is defined as a skilled craftsman, so someone who works with bread and its high quality ingredients is an artisan baker. Most artisan breads are very flavorful and have a thick and hearty crust. Artisan breads can be made from white or whole wheat flour. Many artisan breads are hand shaped and baked in small ovens on high heat, while commercially made breads are baked in uniform pans in large commercial ovens holding thousands of loaves at one time. Read more: What Are Artisan Breads? | eHow.comI stumbled upon The Fresh Loaf and a discussion there. Everything I read made me even more curious when on my Twitter timeline something like "Artisan Bread in Five Minutes A Day" appeared. Quickly I found out that people were talking about a new (to me) book about bread baking. A short visit to my other friend Amazon.com enlightened me further as I read through the various comments of people who already had bought the book and baked from it. Into the cart this little gem went and was sent to me November last year. I did not regret it yet! Since then I've already made several of the basic doughs and none of them let me down. I made: The Boule, Broa (didn't post about it yet), Brioche (post yet to be written) and European Peasant Bread. Now this is the fourth of the basic dough recipes I made out of this book: Soft American-Style White Bread (recipe can be found at p204 in the book). One thing all of the doughs have in common is that you prepare an amount of dough that serves you with several loaves. The dough then is stored in the fridge and happily bubbling away. All you have to do is: Remove your container from the fridge, take out needed amount of dough, pop rest of dough right back into the fridge and bake bread with dough taken out before... most of the doughs can be stored up to two weeks in the fridge. With every day in the fridge the dough enhances in flavor, so your daily baked bread will always taste slightly different from what you'd have baked yesterday. Without even playing around with adding something - which I love to do by the way. Some sesame seeds sprinkled on top one day may be some poppy seeds the other day or even a handful of dried cranberries quickly kneaded in before shaping,... Viola! Just like it pleases you! Perfect for my little aquarian mind that likes to change as quickly as you can say "ice cream" *hrhr*
What shall I say? It's easy peasy. It rises lovely once put in the baking pan.I took it out of the fridge in the morning, kneaded it a little bit, patted it into the right shape and plopped it into it's baking tin. While my oven was heating up to the needed temp the dough rested on my warm kitchen counter. It even was so eager to rise that it stuck to the cling film I'd put over the pan - my bad!
*** *** ***Artisan Bread in Five Minutes a Day - recently my most favorite offline bread baking source. written by Jeff Hertzberg and Zoë François website: http://www.artisanbreadinfive.com/ Note: to bake the featured bread please look at page 204 in your copy (I am not sure IF I am allowed to show the whole recipe here on my blog - thinking about copyright issues...- since I did not change anything) Disclaimer: the pictures of this bread were taken before I went to Plate to Page workshop :)
Weekend Cat Blogging #312
Happy Weekend to you all!
xoxo Kashim, Othello and Salome
*** *** ***The Kitties at Mom's Sunday Cafe are hosting this weekend. Thank you for hosting and welcome to Weekend Cat Blogging.
*** *** ***Next hosts are:
Plate 2 Page Weimar 2011 - Who would have thought...?
*** *** ***I keep following the messages about P2P and read that another P2P workshop in Autumn 2011 in Tuscany is announced. Knowing I am on the waiting list hope emerges that it will be at a date when I actually am able to join... getting a teeny tiny bit excited again.
*** *** ***End of March 2011: I come home from a very tiresome day at work really crabby and exhausted only to find an email saying: "A space available on the May Plate to Page workshop!" Can you imagine my mind jumping up and down in excitement? I sit back reading the email twice contemplating with myself if I should give it a second try... "It's taken already for sure - why bother?!" says this nasty litte devil on my right shoulder. "Give it a try - what do you think you can lose, you can only win! Besides if it is not Weimar it's Tusacany you are on the waiting list..." a tiny vioce says from my other shoulder. (Yes I can hear voices in my head sometimes - don't be afraid tho!) So I hit the reply button and type a shy message: "Hey there, is it still available? cheers astrid" close my eyes and hit the send button. They make me wait a whole day for an answer...long hours you know... finally there is a reply: "Yes it is - would you like it?" A smile lightens my face. For one minute only I think about saying "Mh, no, was just asking..." *hehe* I pull out my calendar desperately looking if I can squeeze two days of vacation out of my busy timetable at the end of May. Will not be easy... "Give it a go! Don't back out again!" (you know I like to chicken out from my own courage a lot...) there it is again the tiny little voice on my shoulder. I check with Sweetheart if he actually could look after the cats and may be able to do one or two meetings for me at work. He will, well he is so awesome he'd never say no anyway! Next task: Figure out how to get there... Plane? NO! Too expensive. Train it is then.... No way to arrive on time on Friday when the workshops start. Need an additional day off to actually travel on Thursday arriving there late Thursday evening. Checking back with Meeta if this is ok. Sweetheart says: "Why don't you relax and take Tuesday off as well? You'll be exhausted anyway when you come home. " Isn't he sweet as honey?! He helps me find a train connection to Weimar that does not make me change trains like 5 times in 9 hours and does not leave me at the doorsteps of the hotel at 2 or 3 am in the morning either... off we go to the station to buy the tickets. Workshop booked and payed: check. Tickets: check. Hotel+additional night: check.
Plate to Page Team here I come!...and then I spent the most amazing days with a bunch of crazy foodies at Weimar 19th to 23rd May that truly changed my life forever!
Photo: Julia of Always leave room for dessert
Thank you all from the bottom of my heart!
We'll always have Weimar, right?
Stay tuned for more to come once I found my voice and settle my mind a little bit... still too overwhelmed form this amazing weekend!
It's May and the Bread Baking Babes are going Italian!This month the lovely Elle of Feeding my Enthusiasms invited us around her kitchen table. That's what she said:
I'm inviting ya'll to gather round the kitchen table in May of the Bread Baking Babes 4th year and bake Stromboli. It's still Italian and should be delicious! It's getting to be picnic time, or will be by the time this bread gets posted, so I hope you'll enjoy it.Along with the invitation she brought a recipe she first spotted at girlichef's blog. Oh and she bribed us with things like:
Bet this bread would go well with a glass of a hearty red wine. Join me?Now tell me: Could you have resisted to such an invitation? Jap! Me neither! In the kitchen I went and baked this lovely bread. Oh and how my kitchen smelled! Oh and the deliciousness of this bread right out of the oven! mjam!
Stromboliadapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno Ingredients: 2 tsp. dry yeast (1 packet dry yeast...I used fast acting) 1 ¼ c. water (268 grams) 3 ½ c. unbleached flour (470 grams) 1 ½ tsp. salt (11 grams) 3 Tbs. olive oil (38 grams) For the filling and topping: 8 oz. smoked swiss cheese (226 grams) 3 cloves garlic, minced 8 oz. Prosciutto, sliced thin (226 grams) 4 oz. pepperoni, sliced thin (113 grams) Handful of fresh basil leaves ~1 tsp. coarse salt 3 sprigs rosemary, stems removed ~1 tsp. freshly ground black pepper
- Sprinkle yeast into 1 c. of the water, in small bowl. Leave for 5 minutes to then stir to dissolve.
- Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
- Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic...~10 mins. Pour dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1 1/2-2 hours.
- Punch down and chafe* for 5 minutes. Let rest 10 minutes.
- Shape into a 14" x 8" rectangle. Cover w/ clean towel and let rest another 10 minutes.
- Spread your cheeses, meats, garlic and basil evenly over dough. Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly.
- Place on oiled baking sheet. Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet. Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.
- Bake in preheated (400 degrees F) oven for 1 hour, until golden. Drizzle remaining olive oil over top. Slice and serve!!
My thoughts:The dough was such a charm to work with, no struggling, no sticking and - you won't believe it - no bad words in the kitchen while working the dough!! *smile* I altered the recipe a bit as I used about 1 1/2 cup white spelt flour and about 2 cups whole spelt flour. Also I devided the dough into two parts to make somewhat smaller bread"sticks" rather than one large loaf. For the filling I used my home made pesto, provolone and some smoked ham. The other one i filled with pesto, provolone, ham, sun dried tomatoes and fresh basil. Two things about the filling(s): I was a bit too scared not to "overfill" the bread... next time I'd use slightly more filling especially the ham did not come through in the end result... the other thing: next time I will roll the bread a bit tighter, I think this might have been a good idea too! Other than that I loved the bread!! I think next time I'll bake even smaller breads that would allow me to put them in the freezer and have them on hand for a quick dinner anytime... oh and Elle was right: this bread goes perfectly well with a good glass or red wine! *cheers*
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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month. Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!
Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Cookie Baker Lynn - Lynn | Feeding my enthusiasms - Pat | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - Lien |Wild Yeast - Susan
Canela and Comino - Gretchen (Babe on Hiatus) | Grain Doe - Görel (Babe on Hiatus) | Living on bread and water - Monique (Babe on Hiatus) | My Kitchen In Half Cups - Tanna (Babe on Hiatus) | The Sour Dough - Breadchick Mary (Babe on Hiatus) | Thyme For Cooking - Katie (Babe on Hiatus)
JUBILÄUMS-BLOG-EVENT LXVII - KOCHEN AUS DEM ARCHIV | Cheesecake Marbled Brownies
Das Rezept werde ich jetzt nicht nochmal posten, das kann man ja eh ganz leicht bei Petra finden!
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Ich habs allerdings für meine englischsprachigen Leser übersetzt:
- Preheat the oven to 175 ° C.
- Butter a square baking pan (side length 25 cm) and for better removal removal of the cake use a 25 cm wide piece of parchment paper hanging over at 2 opposite sides.
- Melt butter and chocolate for the Brownie dough over low heat, stir several times.
- Remove the pan from the heat and stir in sugar, eggs, vanilla and a pinch of salt with a whisk. Until it is a homogeneous mass.
- Now add the flour and fold in. Pour the batter into the prepared pan.
- For Cheesecake dough stir cream cheese, sugar, egg yolk and vanilla extract until smooth.
- Spoon the mass onto the Brownie dough and form spirals with a fork.
- Bake the cake in preheated oven 35-40 minutes until the center is just firm.
- Cut the cake into squares of 5 cm long pieces and serve slightly warm or at room temperature.
Pleeze and Thank You!
Weekend Cat Blogging #310 - Please leave your links here!
Weekend Herb Blogging #282 - The Round Up
Welcome to Weekend Herb Blogging #282 and Happy Mother's Day to you all!I know it's been a busy weekend for most of you Moms out there so I appreciate that you took the time to send in your recipe for this week's Weekend Herb Blogging edition. Thanks to lovely Haalo for letting me host again.
*** *** *** *** *** *** *** *** ***We had some lovely dishes this week, sweet and savory and oh so yummy! Haalo of Cook (almost) anything at least once made some lovely Scandinavian Apple Cake. She features her favorite type of apple - the Royal Gala and has some interesting facts about it to tell. Thinking of Mother's Day and her Mom Haalo chose to bake this lovely cake. Lovely Anna of Morsels & Musings features purple heirloom carrots this week. What lovely color these unique carrots add to a very simple but yummy dish! Marija unfortunately forgot to tell me her blog address - so I cannot link to this yummy recipe yet. Hope she will send it soon! Stash from The Spamwise Chronicles was playing around with carrots too. He made a Heirloom Carrot Salad with Olive, Capers and Mint. What a lovely combination of flavors! Huan of Eat.Live.Recipe made some lovely pasta. Full of flavors with tomatoes, eggplant and anchovies: Tomato Eggplant Pasta Plus it is made in under 5 minutes, now this is a real treat isn't it? Kalinda from Wheat-Free Meat-Free is telling us some useful things about stir frys and about those lovely long green beans she was turnign into a lovley stir fry. She made Long Bean Stir Fry. Claudia from Honey from Rock in Hawaii is talking about gangal this week. Honestly I'd never thought of using galangal - which I really love by the way - in a sweet dish. Claudia used it along with guava to bake a lovely Guava Crumb Cake with Galangal. What a lovely and yummy treat! Elly of Nutmegs, seven is paying around with rubharb. She made some lovely Rhubarb and Ginger Chutney and Rhubarb Orange and Ginger Jam While i do not fancy rhubarb too much I really think these preserves look very yummy and worth a try. Janet of Taste Space used swiss chard to create some unusual but lovely wraps. She made Zesty Cashew Orange Spread and Apple swiss Chard Wraps. Now doesn't that sound lovely? This concludes Weekend Herb Blogging #282 for now (all entries I received until 6pm Vienna time). You are still welcome to send in your recipes (see deadlines below), don't hesitate!
- 3pm Sunday - Utah Time
- 10pm Sunday - London Time
- 11pm Sunday - Rome Time
- 7am Monday - Melbourne (Aus) Time
Weekend Cat Blogging #309
It's Mother's Day, so we maded this card for Momma to tell her, that we loves her!
Billy SweetFeets Gingersnap is hosting both this weekend: The Carnival of the Cats and Weekend Cat Blogging. Be sure to visit hims bloggie for a round up Sunday Evening!...and because it is this special day for all Mom's tomorrow, Momma is thinking very extra special thoughts of love 'bout her Mom. It's for the first time that she will not be with her Mom on Mother's Day due to her sickness. This makes her sad a little bits...
You Were There... You were there when we took our first steps, And went unsteadily across the floor. You pushed and prodded: encouraged and guided, Until our steps took us out the door... You worry now "Are they ok?" Is there more you could have done? As we walk the paths of our unknown You wonder"Where have my children gone?" Where we are is where you have led us, With your special love you showed us a way, To believe in ourselves and the decisions we make. Taking on the challenge of life day-to-day. And where we go you can be sure, In spirit you shall never be alone. For where you are is what matters most to us, Because to us that will always be home...
*** *** *** *** *** *** *** *** ***Weekend Cat Blogging Hosting Schedule:
- #309 May 7-8 Billy Sweetfeets Gingersnap
- #310 May 14-15 Kashim, Othello and Salome
- #311 May 21-22 Pam at Sidewalkshoes
- #312 May 28-29 Kitties at Mom's Sunday Cafe
Happy Mother's Day Momma!
Happy Mother's Day to all Moms in the world!
xoxoxo Kashim, Othello and SalomeBilly SweetFeets Gingersnap is hosting both this weekend: The Carnival of the Cats and Weekend Cat Blogging. Be sure to visit hims bloggie for a round up Sunday Evening!
Hosting Weekend Herb Blogging #282
- 3pm Sunday - Utah Time
- 10pm Sunday - London Time
- 11pm Sunday - Rome Time
- 7am Monday - Melbourne (Aus) Time
- Your name
- Your Blog/URL
- Your Post URL
- Name of dish
- Your Location
- Attach a photo: 400px wide
Weekend Cat Blogging #308
This wonderful graphic is courtsey of the wonderful artist Ann of Zoolatry who kindly allowed us to display it with our WCB post.weekend cat bloggingWCB Weekend Cat Blogging Hosting Schedule:
PhotoHunt - Square
Theme this week is: square Facebook PhotoHunt Fan Page. photohunt[caption id="" align="aligncenter" width="500" caption="...Momma even maded us a box of our own to play in as you can see, with water and catnip and catgrass. Cool ain't it?"][/caption]
Lighting Candles again... Remembering our Dear Ones at the Rainbow Bridge!
Please light the above candle with us on your blog on Friday, Saturday or Sunday in Remembrance of all our dear furriends we had to say goodbye lately and those who came before. If you have a special kitty, woofie or furriend 'us are remembering let us know and we add him/her to the list. If you want to join us please leave a comment here. You can also write to catboys AT paulchens.org and tell us your URL. Important update: We have learned that there is a lot going on in the Cat Blogospehere this weekend so if you just want to leave a comment here and tell us whom you light a candle for we will be happy to light a candle for you here as well of course!
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Sea of Candles for our Furriends
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Candles lit for
all furriends affected by bad weather in Midwest & Southeastern US all Japanese critter suffering from the big earthquake
for all our furriends of the CB who left us way to early to be heavens angels
Paul | Sweet Praline | Mr Tigger | Whiskers & Carybdis | Annie & Chumley | Butterscotch, Tigger, Bandit, Hazzard, and kittens: Sage, Willow, Seasame & Sultan | Sooty | Little Maximus, the old warrior named Tom, the Dogs Baily, and the siblings Ginger, & Jr. | Cece, Keefe, Krissie and Klarissa | Moxie & Mickey | Clarence, Nick, Big Guy, Manny, Bob, Leroy and Momcat | Pluto and Indy | Charlie Taylor Sherwood and 007 Sherwood | Princess Dakota | Miss Ariel | Puff, Kelly, Mia & Shadow and Gracie | Patches Lady | Fat Eric | Pharaoh, Snowball, Ginger, Hank and Kiki - Maggie, Graphite, Bitsy and Lady Madonna | Patches | Muff | Bella & Morgana | Tommy Whiskers, Humphrey, PeeWee and Pepper | Ikkyu, Sen-Chan and Yuu-Chan | Monty and Kilda | Bear | Sweet Praline, Inigo, Shell, Evergreen (Winnie), Evergreen, Maggie, Rusty, Yuu-Chan, Molly, Sniffie, Fat Eric, Luxor, Mr Tigger, and Mickey, Bear (doggy) | Henry, Merak, Khamsin, Confuscious, Tiny | Squeaky and Fuzzy | William, Maxie, Emma | Dowager Queen Keli and Jeffrey | Crystal | Sniffie | Mrs B | Max |Mu shue Wiford Poooh King Cat | Monty and Lucy | sweet Martin | DJ Kikovas | Max (doggie) | "Girlfriend" | Christopher T Cat, Nicodemus the Evile Anti-Koala, StarWatcher, Samantha, Audrey Catburn, Dracona Magus Minor the Gatekeeper, Quigley the Demon Dust Bunny Hunter and Tanis duQat | Smudge, Belle, Rusty and Flossie | Bogart and Scooter | Mugsy and Fred (doggies) | Roscoe | Prinnie, Princess, Buffy, Pumpkin | Skylar, Lydia, Sara Princess Kitty, Baby Chiba, Spooky 1/Nyx, Squishy, Baby-Tuxie, Baby-Dot, Spooky 2 | Sassy |
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Candles lit by
Kashim,Othello and Salome | Samantha, Clementine and Maverik | Artemisia, Fenris, Socks & Scylla also here and here | Fuzzy Tales | Chancy &Co | Random Felines | Martin | HotMBC | Nikita Cat & Daddy Kiril | Abby | Miz Mog and Meowza | Tillie & Georgia | Cats of Wildcat Woods | Anna | Marilynn, Grace & Company | Cheysuli | China Cat | Zoolatry | KC | The OP Pack | Brian | Momo | The Crew | Derby and Ducky | meowmeowmans | Monica Ernst (Caspersmom) | Angel Sweet Praline | Purrchance To Dream | Mewsings of Garden Cottage Cats | Pam & the Califurrrrrnia5 | The Poupounette Gang | Punapippuri | Milo and Alfie | Karen Jo | Marg | Hannah and Lucy | Buffy, Timmy, Queen Bambi, Ninja | jansfunnyfarm | The Florida Furkids and Angel Sniffie | ginger jasper | Bubbles, Madness, Trouble & Squish | Sabrina, Sam and Simon | Lilly Lu, Iris, Maxie, Callie Rose and Mikey | Sue | CatSynth | hisqueen | Clooney | Kat & the Teenage Mutant Ninja Kitty Horde | Simba | The Island Cats | Channon | Opus & Ollie | Ariel | The Paw Relations | PDX pride | Gracie |
*** *** *** . *** *** *** . *** *** ***Just grab the picture or HTML code for posting: <a title="A Light in Silence & Remembrance 2011" href="http://catboys.paulchens.org/?p=1617"><img src="http://farm6.static.flickr.com/5068/5666422021_0843638500.jpg" alt="A Light in Silence & Remembrance 2011" width="412" height="285" /></a>
bbd #39 - Saltrising Bread
salt rising bread #2adapted from the american woman's cookbook-wartime edition, 1944 2 loaves starter 1 cup milk 2 tablespoons stone ground cornmeal-whole grain cornmeal 1 teaspoon salt 1 tablespoon sugar
- heat the milk but it is not necessary to get it hot, stir in the remaining ingredients.
- cover the bowl and place it somewhere warm-again i used my oven for this step.
- let it rise until it starts to get bubbly-the recipe states this will happen in 6-7 hours, i let mine go almost 24 hours to get it bubbly.
- add the ingredients to the starter and mix until smooth.
- allow the sponge to rest, covered, in the warm spot until it gets bubbly-mine took about 4-6 hours.
- stir in about 2 1/2 cups flour to make a soft dough.
- using some more of the flour, turn the dough out onto a floured surface and knead it until smooth and no longer sticky-about 5-10 minutes.
- shape into loaves and place into greased loaf pans.
- place the pans in the warm spot and let them rise until doubled.
- bake at 350 until golden brown, 45-55 minutes.
- turn out of the pans and cool on a rack.
*** *** *** *** *** *** *** *** ***I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here! bbdbreadbakingday
Spring is here...
PhotoHunt - Road
This is our first time participating in Photo Hunters. Hopefully not our last, since Momma is not to reliable in helping us blog or taking pikshurs...
Theme this week is: road Facebook PhotoHunt Fan Page. PhotoHunt
Dan Lepard's Garlic Breath ... um Bread
April already?Yes, and it is posting day for the Bread Baking Babes. This month we had fun with garlic and bread. You will have fun too if you chose to be a Bread Baking Buddy and try your baking skills on Dan Lepard's Garlic Bread! But be warned, be very warned!! This bread is addictive and it is disappearing in no time! It's challenging too if you are not used to squishy dough. If you love baking breads like the Croc you will love this one too but even if you are afraid of Croc-like breads you really should give it a try - I bet you will not bee disappointed! Natashya invited us into her kitchen and around her kitchen table this month and boy she chose this wonderful bread! I didn't think I'd love it so much!! And that's what she told us:
The first rule of Fight Babe Club, is there are no rules of Babe Club. The second thing I know.. recycling is awesome. So is garlic. Okay, that is two things. But I digress. It is my turn to present a bread for April so I had to jump on my own bed. You know, until I got winded and had to have a nap with the pups. After combing through my innumerable-yet-still-not-enough bread books, I found myself coming back to a bread proposed a couple of years ago by Tanna - Dan's Garlic Bread. I haven't forgot about this garlicky goodness, and I think it is time we bake that bad boy up!Since we are Babes we were happy to oblige and play with the bad boy(s)!! [caption id="" align="aligncenter" width="500" caption="Doesn't that look just too gorgeous?"][/caption]
Dan's Garlic Breadreprinted with permission from Dan Lepard Exceptional Breads by Dan Lepard Dan has reworked the recipe to include a longer rise, less yeast, and less sugar. Step-by-Step photos here for the pre-ferment 200ml water, at about 35C - 38C (95F - 101F) 1 tsp fast acting yeast 200g strong white bakers flour for the dough 225ml water at 20C (68F) 325g strong white bakers flour 10g sea salt 75ml extra virgin olive oil for the garlic filling 3 heads garlic, separated 2 tablespoons extra virgin olive oil 50ml water 1 tablespoon balsamic vinegar 2 tablespoons caster sugar 1 teaspoon salt 1/4 teaspoon black pepper 1 spring fresh rosemary, leaves picked and chopped for the pre-ferment
- To easily get the temperature of the water roughly correct measure 100ml of boiling water and add 200ml cold water, then measure the amount you need from this. Stir in the yeast then, when dissolved, stir in the flour until evenly combined.
- Leave the mixture covered at about 20C - 22C (warmish room temperature) for 2 hours, stirring the ferment once after an hour to bring the yeast in contact with new starch to ferment.
- Break the heads of garlic into cloves and place in a saucepan, cover with boiling water from the kettle and simmer for 3 - 4 minutes.
- Then strain the garlic from the water, cover the cloves with cold water to cool then peel the slivery skin from the garlic. It's surprising how few cloves you get after peeling so don't be alarmed if "3 heads of garlic" sound like way too much.
- Heat the olive oil in a frying pan then place the add the cloves to it and cook until they are lightly brown (not burnt) on the outside. If you burn the garlic the flavour is nasty and you will have to start again, or serve it to your friends with a straight face, so watch them carefully.
- Measure the balsamic and the water then add this to the pan with the sugar, salt, pepper and rosemary. Simmer for 5 minutes until the liquid has reduced to a thick caramel.
- Scrape into a bowl and leave to cool. The garlic cloves should be tender when pierced with a knife.
- After 2 hours the pre-ferment should have doubled and look bubbly on the surface. Measure the water into a bowl and tip the pre-ferment into it. Break it up with your fingers until only small thread-like bits remain (this is the elastic gluten you can feel in your fingers)
- Add the flour and salt then stir the mixture together with your hands. It will feel very sticky and elastic. Scrape any remaining dough from your hands, cover the bowl and leave for 10 minutes so that the flour has time to absorb moisture before being kneaded. Be sure to scrape around the bowl to make sure all of the flour is incorporated into the dough.
- Pour 2 tbsp olive oil onto the surface of the dough and smooth it over the surface with your hands. Now rub a little oil on your hands and start to tuck your fingers down the side of the dough, then pull the dough upward stretching it out.
- Rotate the bowl as you do this, so that all of the dough gets pulled and stretched. You'll find that the dough starts to feel and look smoother. Leave the dough in a ball, cover and leave for 10 minutes.
- Repeat the pulling and stretching of the dough, for no more than about 10 - 12 seconds. You may find that an oiling piece of dough breaks through the upper surface. This isn't a bad thing, but it is a sing to stop working the dough. Cover the bowl again and leave for a further 10 minutes.
- Astrid: this is the part where I left the recipe instructions and let the dough rest in the fridge overnight. I took it out in the morning and let it come back to room temperature before I followed the original instructions again...
- This time oil a piece of the worksurface about 30 cm in diameter. Oil your hands, pick the dough out of the bowl, place it on the oiled surface and knead it gently for 10 - 15 seconds. Return the dough to the bowl, cover and leave for 30 minutes.
- Uncover the dough, oil the worksurface once more and flip the dough out onto it.
- Stretch the dough out into a rectangle, then fold the right hand side in by a third.
- Then fold the in by thirds again so that your left with a square dough parcel. Place this back in the bowl, cover and leave for 30 minutes.
- Lightly oil the worksurface again and stretch the dough out to cover an area roughly 30cm x 20cm. Dot the garlic over the 2/3rds of the surface and then fold the bare piece of dough over a third of the garlic-covered dough.
- Then roll this fold of dough over so that the remaining garlic-covered piece is covered by dough. Then fold this piece of dough in by a third...then in by a third again. Finally place the folded dough back in the bowl, cover and leave for 30 minutes.
- Wipe the oil off the worksurface and lightly dust it with flour. Pin the dough out again as above and fold it in by thirds each way. Replace it in the bowl, cover and leave for a further 30 minutes.
- Pin the dough out again fold it in by thirds each way again as shown. Leave the dough for 10 minutes while you prepare the tray the bread will rise on.
- Cover a large dinner tray with a tea-towel. Lightly dust it with white flour, then cut the dough into thirds with a serrated knife.
- Place the dough cut side upward on the tray then pinch the fabric between each so that they stay separated.
- Cover and leave for 45 minutes while you heat the oven to 200C (same for fan assisted)/390F/gas mark 5-6. I put a large unglazed terracotta tile in the oven and shovel the dough directly onto it with the back of a small cookie tray. It gives a much better finish and perhaps the bread is slightly crisper, but the bread will still be good placed on a tray just before baking. I also put a small tray of water in the bottom of the oven so that the heat is a little moist, which will help the bread to rise and colour.
- Lightly dust the back of a cookie tray (if you have a stone in the oven) or the surface of a baking tray with semolina or flour. Carefully pick the dough up off the cloth, scooping it in from end to end with your finger then quickly lift it clear of the cloth and onto the tray.
- Either shovel the dough onto the hot stone, or place the baking tray in the oven, shut the door quickly and bake for 20 - 30 minutes until the loaves are a good rich golden brown.
*** *** *** *** *** *** *** *** ***
Don't forget to visit my fellow Bread Baking Babes to see their adventures with this lovely bread:Bake My Day - Karen | blog from OUR kitchen - Elizabeth | Canela and Comino - Gretchen (Babe on Hiatus) | Cookie Baker Lynn - Lynn | Feeding my enthusiasms - Pat | Grain Doe - Gorel | I Like To Cook - Sara | Living in the Kitchen with Puppies - Natashya | Living on bread and water - Monique (Babe on Hiatus) | Lucullian Delights - Ilva | My Kitchen In Half Cups - Tanna | Notitie Van Lien - Lien | The Sour Dough - Breadchick Mary | Thyme For Cooking - Katie (Babe on Hiatus) | Wild Yeast - Susan Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe) Bread Baking Babes Bread Baking Buddy
Kashim, Othello and the new box...
Weekend Cat Blogging #305
*** *** *** *** *** *** *** *** ***Schedule for Weekend Cat Blogging Hosts (please feel free to contact us for any open space if you want to host):
- #306 Apr 16-17 Pam at Sidewalkshoes
- #307 Apr 24-25 Jules and Vincent at Judi's Mind Over Matter
- #308 Apr 30/May 1 Samantha, Clementine & Maverick
- #309 May 7-8 Billy Sweetfeets Gingersnap
- #310 May 14-15 Kashim, Othello and Salome
- #311 May 21-22 Pam at Sidewalkshoes
- #312 May 28-29
No Knead Bread
This month we are going to make a simple artisan bread. This recipe has introduced a lot of new bakers to the idea of great, crusty bread baked at home. If you don't already bake artisan breads, this may be the recipe to get you hooked.This is the recipe we were to bake: Adapted from Jim Lahey, Sullivan Street Bakery Time: About 11/2 hours plus 14 to 20 hours' rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 11/2-pound loaf.
*** *** *** *** *** *** *** *** ***Hmmms, what shall I say? First it all went well and I had a very soggy and squishy dough, but it went bubbling away like the recipe told me: bubbly dough indeed! Even the stretch and fold and the shaping steps went quite well, I divided the dough into two equal parts 'CCause I wasn't sure my pot was large enough to bake the full amount at once. When the recipe called for a floured cotton towel I hesitated but since everything went so well I decided to give it a go and deliberately floured two cotton towels with flour and placed the shaped pieces on the, after the given resting time I prepared myself to transfer the dough to the preheated pot and ... that's when my nightmare began: See? this freaking dough was still so soggy it just sticked on the cotton towel. I freaked and ripped off the dough and threw it into the hot pot not giving it much chance to produce anything near a good bread... Well, it surprised me: the dough rose nicely though I did dump it so fierce into it's baking pot... The result? A nice bread with a crunchy crust and a nice crumb. Not my favorite tho and I'd up the amount of salt too. This bread will get yeastspotted tho by Susan's Yeastspotting! bbdbreadbakingday
Weekend Cat Blogging #304
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