I've been learning and lurking on the site for about a year now and have learned so much from all of you!  Thank you!

Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.

Here is the crumb shot:

I'm really happy with this recipe which is as follows:

100 G whole wheat flour

100 G rye flour

200 G bread flour

100 G all purpose flour

105 G starter (100% hydration)

20 G salt

300 G water

I mixed and, rather than autolyse at this point, I tried some stretch & folds, but found it way too sticky....so I wet my hands several times and it was easier to do the S&F (but it was more like kneading than the usual S&F with a higher hydration dough).  I continued the S&F for about 30+ minutes, covered it with tin foil and left it on the counter (72 degrees F) for 7.5 hours and went to sleep.  The next morning I then shaped the dough and let it rise for 45 minutes.  I baked it at 450 degrees F for 20 minutes with steam throughout the entire 20 minute period (cast iron pan with a towel and water).  The crumb is very moist, as if it had been a higher hydration dough, and rather sweet-nutty tasting.  I really like the flavor of this one!  Any suggestions for improving this?

The wife wanted a EM with a looser crumb than the Whole Wheat ones I make. So, I made a strait white flour sourdough and proofed it overnight. In the morning I put the tray on the counter and let it warm up and rise just a bit more. I was lazy and did not make some clarrified butter (gee) so they are little scorched in spots, not bad though. I fork split them after they cooled. Ready for butter and jam in the morning.

Cheers,

Wingnut

Sometimes you pause and wonder why it took so long to do some things.

In the last week, I finally gathered some important tools that for no reason other than being busy and perhaps lazy, completed my home bread baking needs.

I had been struggling with scoring, more specifically the lack of blooming and ears.  With some help from David Snyder and these new tools, it looks like I have finally overcome these issues.

These are the three items I picked up.

1. Unglazed Quarry tiles:  Till now, I had simply been baking my breads directly on my trusty roaster pan.  I was not getting the proper burst of surface heat required for a proper bake.  $3.50 at a local tile supplier.  I hope in the future to find a larger square and have it custom cut to fit the roaster.

2. Razor Blades:  Till now, I was using a utility blade to score my loaves.  I realize now that the utility blade was much too thick compared to these Wilkinson Sword blades.  The scoring came effortlessly and helped in producing a nice swift, clean cut.

3. Local mill organic bread flour:  Till now, I was using Robin Hood Bread Flour.  A brand similar to King Arthur Flour in the states.  I finally picked up some good quality, freshly milled bread flour.  I will never go back to brand name, store bought flour.  Flavour was FAR superior and price cheaper per pound.

For many of you, these items are nothing but common sense and obvious items for successful home bread baking.  For me, it now a revelation and a must.

Here is today's bake that utilized these new tools for the first time.  It started out as Vermont Sourdough, but due to mishaps in the mixing stage, I made all kinds of additions and deletions to the original formula that I decided to call it a Vancouver Sourdough.  No offence to the JH original.

My trusty steaming method of a roaster, with 4 6"x6" stacked, and a tin can to hold the boiling water.

The past 2 years we have been making an Easter Babka and this year the GMA’s decided to make it their Easter Bake (along with Hot Cross Buns), so naturally, we had to join them  for the Babka Rhamma Dhamma.  Ca't wat to see their Easter Babka Bakes!

This year we decided to do the traditional 2 sided roll up and then do a Twisted Sisters twist of the double roll.   We made the dough without the pumpkin pie spices to try to get a more chocolate flavor coming through and now consider the spices ‘optional’.

Once again we used our trusty Bundt pan to contain things and give the top a decorative look.  We increased the size of the bake to fill the Bundt pan up to maximum capacity, and a little more, since this Polish and Russian inspired babka is so tasty and goes so fast.

Like last year, we used walnuts, cocoa, chocolate chips and bourbon snockered fruits for the filling, dropped the pie spices but added brown sugar to this year’s roll up and add in goodies.  We did increase all of them to account for the larger babka.  We kept the streusel topping on the top and bottom of the loaf for the nice crunch and we kept the vanilla, powdered sugar milk glaze for the top.  This year we added a dusting of powdered sugar too.

This year, instead of just yeast water making the dough rise, we added in a large poolish too.  Each was  brought to peak, fed again and then refrigerated for 2 days.  We let the levains double on the counter after removing them from the fridge - about 4 hours.

We re-hydrated non fat dry milk powder for the dough liquid and used it to autolyse the dough dry ingredients for an hour.  After mixing in the levains with a spoon we did 10 minutes of slap and folds to get the gluten developed, before allowing the dough to rest for 15 minutes.

We did 2 sets of S&F’s, on 30 minute intervals, to develop the dough further.  After another 15 minute rest we rolled out the dough a little less than ½” thick and into a huge rectangle 24” x 36”.  Half the butter in the formula is in the dough and the other half is softened and schmeared onto the rolled out dough before the rest of the fillings go in.  After sprinkling on the fillings in an even layer, then roll it up, from each wide side, meeting in the middle.

The starting in the middle, twist the roll toward each end to get the Twisted Sister part of the design.  The roll will get longer but no worries, you need the length to get around the Bundt pan twice.   Spray the pan liberally so nothing will stick, place half the streusel in the bottom of the pan and then coil in the Twisted Sister going around twice and ending where you began to ensure that the babka stays level as it rises.

Sprinkle the top with the rest of the streusel cover with oiled plastic and allow to proof on the counter for 1 hour before refrigerating overnight.   In the morning allow the babka to come to room temperature and finish proofing 1” above the rim of the pan.  Fire up the oven to 350 F convection and bake until golden brown and the inside temperature reaches 205 F - about 55 minutes.  Rotate the pan every 10 minutes to ensure even browning.

Remove pan to a cooling rack and allow to cool for 10 minutes before un-molding.  I run a paring knife around the outside and inside to make sure the babka comes away clean.  After 5 more minutes of cooling drizzle the vanilla glaze over the top and dust with powdered sugar.  Eat at least one slice while still warm otherwise warm up I the micro wave before serving.

This is a real Easter treat!  We love this for breakfast, brunch or dinner desert!  Nothing is overpowering or too sweet and the lack of PP spices really let the chocolate and walnuts shine through.

Happy Easter !

Formula

This bread of gorgeousness is from Rome....

Happy eating!! Errr easter:)

Pizza di Pasqua is common throughout parts of Italy, each region having their own special way of making Easter bread, often with different names.

I made this last year, I made it in August as I was too greedy to wait till Easter:)

It was delicious, I ate most of it myself...

 BUT I felt I could make it better as there were a few tweaks I felt it needed.

My errors, not the wonderful Carol Fields!!

I didn't like the tin I made it in either....

It is a very rich almost cake like recipe, very delicate once baked.

Similar in cakeyness to Panettone and Pandoro but this is definitely more delicate than the other two and I feel more cake like than bready.

NB: All these breads are very dangerous as all are exceptionally delicious .

Because they are not overly sweet breads yet light, they are easily eaten in VERY large quantities....

And I never feel guilty either...

A bit ashamed of quantities consumed though....

Anyhow enough blithering.....

LET US GET ITALIAN YEASTY!!!

 Buona Pasqua!

So what will you need?

You really need a mixer here……….some patience………

 2 rises with about 4-6 hours rising time….

Get the yeasty going...

Waiting, Waiting....

Almost batter like...

For the sponge:

4 tsps dried yeast

1/2 cup of warm water

1/2 cup strong bread flour

Stir the yeast into warm water and allow to get creamy/ frothy usually 10 minutes.

Mix in flour to yeasty mix and combine well.

Cover tightly with gladwrap and let rise for one hour.

It will be very foamy/ soupish and needs to have big bubbles in it.

Ready for Rising....

Sneaky Peek...

ready!!

dome-shaped:)

For The Dough:

4 cups of strong bread flour

pinch of salt

10 egg yolks

1 cup of castor sugar

1/2 cup of milk

zest of 2 lemons

Zest of 3 oranges

2 tsp vanilla

150 g butter softened to room temperature.

Going in the oven....

Baked!!

You really need to use mixer…..

I was mixing for about 2-4 minutes per ingredient unless specified.

Place dry ingredients in a bowl.

Grate zest over the dough so all the oils go into the dough.

Add milk and vanilla to the spongey mix and combine well.

Beat eggs and sugar in a bowl and then add to spongey mix.

Combine well and then add to dry mix forming a soft dough.

Add in butter, 2 tbsps at a time, mixing through each addition.

Beat at low-medium speed for 10 minutes with dough hook if not already using!

I did this in 2-3 goes as not to over use the mixer but my greedygirl is older:)

Dough will be very soft and elasticy.

Mine was like a thick batter but you could see the elasticity in it...

Make sure your molds are very well-greased!!

I placed my dough like batter into the mold and placed on a tray, covered in warm place.

Allow to rise for 3 hours or until dough is doubled in size.

30 minutes before rising finishes, preheat oven to 205 celsius.

I did not do this step below this time but you can if you wish....gently , gently....

Lightly brush top with egg white and sprinkle with raw sugar or full granulated sugar.

In NZ coffee sugar would be good.

Look at the crumb!!!

Gorgeous crust!!

Bake for 40-45 minutes.

Cover tops with tinfoil if too brown.

Remove from oven and allow to cool for at least 30-60 minutes before removing from tin and be very careful with it.

Set on rack to cool finally...

It is sooooooo nice warm but not the best to slice then:)

I will let you make that choice....

It would be divine with a lick of mascarpone whilst warm:) 

I toasted a piece in the oven the next day and had some ricotta on it....Heavenly!!

Don't forget to ENJOY, ENJOY, ENJOY!!

Happy Greedybread Easter!!!

Big Bite!!

Yummmm

lovely!!!

Interested in a little more info on Pizza di Pasqua?

Check out Pizza di Pasqua, Flavia's Flavours or .......

My bread hero (and where the original recipe came from) Carol Fields book, "The Italian Baker  

And my prior post on Pizza di Pasqua.