The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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greedybread's picture
greedybread

t's hard to find a GOOD ciabatta.

Sure, there are lots around BUT are they good?

Mainly no.

The texture and the taste needs to be right and in honesty, it's not the easiest bread to make:)

BUT WELL WORTH IT!!

DELISH!
DELISH!

Normally I use and experiment with my most revered bread baker's recipe, Carol Field's Ciabatta or one of Peter Reinhart's...

BUT this recipe, is the GREEDYBREAD of all Greedybreadness!!

Woo, what a mouthful!!

Fabulicious and all that Greedy stuff!

Please note : this is a 2 day affair:) or at least overnight...no one night stands with this bread!

 I will stop rambling and let you enjoy this baby!!

its full glory!
its full glory!

80% hydration, lots of hydration with this bread.

DO NOT ADD MORE FLOUR, ITS SUPPOSED TO BE VERY GLOOPY!

I am not shouting or think anyone is dumb BUT this is important and I say it because I myself think I know best and have added more flour.

Not a good look:)

What will you need? (in 2 parts)

Pinch of yeast.

200 mls of warm water

3/4 of a cup  of Bread Flour or High protein Flour

1/3 cup of Plain flour

2 tsp of rye flour

2 tsp of wholemeal flour.

Just want to say, if you can get unbleached flour, do so.

Don't want to sound pretentious but it makes for better bread.

If doesn't need to be lovingly hand milled by the monks on some far forgotten Hinterland...

Just unbleached, not golden filagree yeast or anything:)

Unbleached is best for yeasty things:) as bleach plays round with the flour proteins which then affects the bread.

Lesson over, promise!

Starter plus !
Starter plus !

Dissolve yeast in the warm water and allow to get frothy.

Mix all flours together in a bowl.

Add in yeasty mix and mix well.

This is quite dry, so don't be alarmed.

Cover and leave for 24-36 hours...

yep, flour the tea towel!
yep, flour the tea towel!

After 24 hours, uncover and get ready to work it!

You will need your biga from above

A pinch of salt

1 tsp of yeast

3/4 cup of warm water

1 tsp malt powder.

1 & 1/4 cup of Bread flour.

bread on the tea towel
bread on the tea towel

Dissolve yeast in the warm water and allow to become frothy as before):

Combine all dry ingredients .

Add yeasty mix to the biga and then add to the dry ingredients.

Use a mixer if possible.

Use the paddle on your mixer, this is VERY VERY hard to knead by hand because it is so wet.

Mix for about 5-6 minutes.

If it seems dry, add a little more water.

Put dough in an oiled bowl and cover.

Turn every 20 minutes for four times and then leave until doubled, usually about 90-120 mins after the last turn.

a wee rest
a wee rest leave

Flour a tea towel and then turn gloopy dough onto the tea towel.

I used the tea towel to work the dough, rolling it from side to side.

You want to stretch it out and then fold it three times.

Take one end, fold in a third, do the other end and then fold on top of one another.

Like an envelope, or a 'slipper'!

Sort of slipper ish?
Sort of slipper ish?

Flour the top of the dough and put tea towel over it and leave to prove for 45 minutes.

Preheat the oven now to 220-230 Celsius.

I have , as you can see , been using a dutch oven.

The bread is not proved in the dutch oven though.

The bread goes in the dutch oven , minutes before it goes into the oven.

Alternatively if you don't have a dutch oven, when proving is finished, working quickly, place bread onto a baking tray that is well oiled.

Place bread in the oven and bake for 35-45 minutes, depending on your oven.

It needs to be quite brown.

Lid on, in the oven!! No peeking!!
Lid on, in the oven!! No peeking!!

If you use a dutch oven, make sure the lid is on tight.

No peeking for 20 minutes, then remove the lid for final 20 minutes and allow to get brown.

Remove from oven when done and allow to cool on a rack or in the dutch oven first for a bit, then a rack.

This is gorgeous and so nice when warm...

Very crusty crust!

Gorgeous holey crumb.

The holey texture is what you want!

ENJOY ENJOY ENJOY!!

half done...
half done...
P1110247 (800x600)
very nice!
cooling..
cooling..
yummy..
yummy..
holey moley
holey moley
have a slice or three!
have a slice or three!
lovely...
lovely...

Adapted ever so slightly from Craig Ponsford original Ciabatta recipe.

Did you like this bread?

Have you tried my other Ciabatta?

Rewena Bread?

or

Garfagnana Potato Bread?

P1030636 (1024x768)
A bit of Kiwi!
greedybread's picture
greedybread

Yep, thats right!  ....Don Corleone...

I love Don Corleone...Not Micheal so much but I digress...

What does the Godfather have to do with bread?

Sicily...

Pane di oggi e' dalla Sicilia.

Stupendo, Bellissimo, Sfarzoso.....

amo questo il pane.

Che e' giusto, amo, amo, amo il pane dalla Sicilia.

Urgh my Italian is very very RUSTY!!

Another trip is needeD soon!!

the eye (occhi )
the eye (occhi )

Practice, I will.....I promise before I lose any ability what so ever.

So yes, this yumminess is from Sicily.

It is distinct because it uses a lot of durum wheat flour.

I believe the durum wheat gives it a distinct  taste.

The recipe that I have used allows the durum to brew like a biga for a few days..

Tasty!

You need 2-4 days for this bread.

I will often start it on a Wednesday and we will have it for Saturday dinner.

DO NOT BACK OUT NOW!!!

Well worth the wait!

Lovely and fresh...
Lovely and fresh...

When people go "oh white bread , is so crap for you etc etc"...

It makes me angry because homemade white bread cooked with no additives or rubbish is fabulous...

Nothing like the taste...

It is only when we stick rubbish in it.

I love grain and rye breads too but there is nothing like a fresh white bread.

Anyhow without any further blithering....

the dough....
the dough....

WHAT WILL YOU NEED?

For the starter...

1 cup of durum wheat flour (semola)

1 cup of bread flour

1 tsp salt

1 tsp dried yeast

1 cup, maybe more of warm water to make a sticky dough.

For the bread:

All of the starter

2 cups of durum wheat flour  (semola)

1 & 1/2 cups of bread flour.

1 tsp salt

2 tsp dried yeast

4 tbsp olive oil

1 tbsp honey

1 and 1/2 cups of warm water.

Some sesame seeds....

My sons hate sesame seeds so I had to use poppy seeds which they will TOLERATE...

stretching it...
stretching it...
shape it..
shape it..

Mix all your dry starter ingredients together.

Add in the warm water, forming a dough and knead the dough for 6 minutes.

Place dough in a lightly oiled bowl and cover, leave for 90 minutes.

Remove dough from bowl and knead a little to knock it back.

Return to the covered bowl and place in the fridge.

The minimum time is one night but I like to leave it for 2 nights...

Flavour develops more...

mafalda
mafalda
sesame seeded mafalda
sesame seeded mafalda
plain occhi
plain occhi

Now the bread:)

Take the starter from the fridge and hour or so before you want to use it.

Warm the water, add in the honey and dissolve it and then stir in the yeast.

Let it become frothy..usually 10 minutes, add in the Olive oil.

Add this yeasty mix to the original biga and combine well.

Mix all the dry ingredients together and then add in the above wet ingredients, forming a dough.

Knead for about 8 minutes, you really need to work this as durum is a hard wheat.

Place in a lightly oiled bowl, cover and leave for 2 hours.

ready!
ready!
ready!
ready!
double trouble
double trouble

Remove from the bowl and divide into 2 pieces.

I will usually roll each piece to be 30-35cms long.

I will make the occhi(eye) by rolling in one end to half way and then repeating on the other side.

The Mafalda, you do by giving it a zigzag shape and then pulling the tail up through the middle of the bread.

Place bread on a greased tray that is sprinkled with semolina.

I will then lightly brush with water and sprinkle on the seeds if any.

Cover the trays with plastic bags and tie tightly.

Place in the fridge overnight, at least 12 hours .

slice it real good!
slice it real good!
Occhi up close
Occhi up close
gorgeous crumb
gorgeous crumb

Remove from fridge and allow to come back to room temperature for about 90-120 minutes.

Preheat the oven after 90 minutes to 245 Celsius.

When bread is ready, place in the oven.

Spray the oven walls to create the moist atmosphere we want to get that great crust.

Close the door and repeat 2 more times in the next 5 minutes.

Turn oven down to 210 celsius and bake for 15 minutes.

Turn the trays around, turn heat down to 200 celsius and bake for another 10-15 minutes or until golden brown.

Remove from oven and allow to cool on a wire rack.

Try to restrain yourself for 45 minutes before slicing the bread.

Slice and ENJOY, ENJOY, ENJOY!!

Gorgeous with Fig jam or chutney & cheese or just alone...

Cold meats, salad....tasty:)

a little butter?
a little butter?
yum...
yum...
yummy..
yummy..
full frontal..
full frontal..
white bread??
white bread??
the occhi..
the occhi..

Did you love this bread?

Have you tried the Pugliese?

Or the ciabatta?

Maybe the focaccia?

delish!
delish!

To make this bread I have over time adapted recipes from 'The Bread Bakers Apprentice by Peter Reinhart & "The Italian Baker' by Carol Field.

Grazie to both for their bread wisdom.

 

 

 

 

 

 

 

 

 

 

 

 

 

http://greedybread.com/on-this-dayi-give-my-only-daughter/

greedybread's picture
greedybread

This has to be one of the best breads I have ever tasted.

This bread will blow you away!!

The texture is cake like but it's not.

It is just gorgeous, a crumbly flakey crust and crumb.

Sweetness comes mostly from the raisins.

Plus you can adapt the recipe and play around with it as I have done.

In this one, I added almonds and mixed spice but my first one, I used cinnamon,raisins and cranberries mixed up.

NB: DO NOT EAT THE BUTTERED ROLLED OATS...SERIOUS, YOU WILL NOT BE ABLE TO STOP!!

I know, you are thinking " as if"  or "Ohhhhh Yuck".....

BUT so did I and curiosity got the better of me and it was all downhill from there...

step away!
step away!
loaf style..
loaf style..
)
free form:)
zeee dough..
zeee dough..

What will you need?

1 cup of water warm

1 cup of raisins

1 cup of flaked or slivered almonds (or another fruit or nut)

1 & 1/2 cups of hot milk

200g butter

1 cup of rolled oats

2 tsp of mixed spice

1 tsp salt

6 tbsp muscovado sugar

15 g dried yeast

2 cups of wholemeal flour

2 cups of strong bakers flour.

draining...
draining...
mmm buttered oats....
mmm buttered oats....

WHAT TO DO, WHAT TO DO, WHAT TO DO??????

Heat the milk to hot and then melt the butter in the hot milk, then stir in the oats.

Warm the water and place raisins in the warm water.

Leave both for an hour.

Stir the oats occassionally...

YOU ARE EATING THEM AREN'T YOU????

Drain the raisins and leave to the side.

Warm the raisin water and stir in the muscovado and the yeast.

Leave ten minutes to froth up and feed!

Put all the dry ingredients (flour, salt, spices) in a bowl and mix through.

putting in the fruit and nuts
putting in the fruit and nuts

Pour oat buttery milk mix and yeasty mix into the dry ingredients.

Form a sticky dough and knead for 5-6 minutes.

Add in the fruit and/or nuts and knead for another 2-3 minutes.

Remember to lightly dust the fruit/nuts with flour before putting in the dough.

Place in an oiled bowl and cover, leaving for an hour.

doughy...
doughy...

Remove from bowl and place on a lightly floured bench.

Knead slightly and knock back.

Cut into two pieces and form your shapes or place in a well-greased loaf tin.

Cover with a damp cloth and leave for 90 minutes.

20 minutes before time is up, preheat oven to 180 Celsius.

Uncover, place dough in the oven and bake for 45 minutes.

You want it to be golden brown but not too brown.

resting....
resting....
oven time...
oven time...
ready!!
ready!!
P1120125 (800x600)
boule style...

Leave in loaf tin and/or baking tray for ten minutes.

Transfer after this to a wire rack and cool .

Slice when slightly warm or cold....

Gorgeous!!!

ENJOY, ENJOY, ENJOY!!

lovely and lots...
lovely and lots...
up close.....
up close.....

Recipe adapted from "The Secret of Everything" by Barbara O'Neal.

There are other wonderful recipes in this book as well:)

Did you like this bread?

Have you tried our fudges?

fudgey wudgey...
fudgey wudgey...
greedybread's picture
greedybread

 

Woo what a mouthful! Ciao Ciao Ciabatta!!

 

freshly made!

It’s hard to find a GOOD ciabatta.

Sure, there are lots around BUT are they good?

Mainly no.

The texture and the taste needs to be right and in honesty, it’s not the easiest bread to make:)

BUT WELL WORTH IT!!

DELISH!

DELISH!

Normally I use and experiment with my most revered bread baker’s recipe, Carol Field’s Ciabatta or one of Peter Reinhart‘s…

BUT this recipe, is the GREEDYBREAD of all Greedybreadness!!

Woo, what a mouthful!!

Fabulicious and all that Greedy stuff!

Please note : this is a 2 day affair:) or at least overnight…no one night stands with this bread!

 I will stop rambling and let you enjoy this baby!!

its full glory!

ITS FULL GLORY!

80% hydration, lots of hydration with this bread.

DO NOT ADD MORE FLOUR, ITS SUPPOSED TO BE VERY GLOOPY!

I am not shouting or think anyone is dumb BUT this is important and I say it because I myself think I know best and have added more flour.

Not a good look:)

What will you need? (in 2 parts)

Pinch of yeast.

200 mls of warm water

3/4 of a cup  of Bread Flour or High protein Flour

1/3 cup of Plain flour

2 tsp of rye flour

2 tsp of wholemeal flour.

Just want to say, if you can get unbleached flour, do so.

Don’t want to sound pretentious but it makes for better bread.

If doesn’t need to be lovingly hand milled by the monks on some far forgotten Hinterland…

Just unbleached, not golden filagree yeast or anything:)

Unbleached is best for yeasty things:) as bleach plays round with the flour proteins which then affects the bread.

Lesson over, promise!

Starter plus !

STARTER PLUS !

Dissolve yeast in the warm water and allow to get frothy.

Mix all flours together in a bowl.

Add in yeasty mix and mix well.

This is quite dry, so don’t be alarmed.

Cover and leave for 24-36 hours…

yep, flour the tea towel!

YEP, FLOUR THE TEA TOWEL!

After 24 hours, uncover and get ready to work it!

You will need your biga from above

A pinch of salt

1 tsp of yeast

3/4 cup of warm water

1 tsp malt powder.

1 & 1/4 cup of Bread flour.

bread on the tea towel

BREAD ON THE TEA TOWEL

Dissolve yeast in the warm water and allow to become frothy as before):

Combine all dry ingredients .

Add yeasty mix to the biga and then add to the dry ingredients.

Use a mixer if possible.

Use the paddle on your mixer, this is VERY VERY hard to knead by hand because it is so wet.

Mix for about 5-6 minutes.

If it seems dry, add a little more water.

Put dough in an oiled bowl and cover.

Turn every 20 minutes for four times and then leave until doubled, usually about 90-120 mins after the last turn.

a wee rest

A WEE REST LEAVE

Flour a tea towel and then turn gloopy dough onto the tea towel.

I used the tea towel to work the dough, rolling it from side to side.

You want to stretch it out and then fold it three times.

Take one end, fold in a third, do the other end and then fold on top of one another.

Like an envelope, or a ‘slipper’!

Sort of slipper ish?

SORT OF SLIPPER ISH?

Flour the top of the dough and put tea towel over it and leave to prove for 45 minutes.

Preheat the oven now to 220-230 Celsius.

I have , as you can see , been using a dutch oven.

The bread is not proved in the dutch oven though.

The bread goes in the dutch oven , minutes before it goes into the oven.

Alternatively if you don’t have a dutch oven, when proving is finished, working quickly, place bread onto a baking tray that is well oiled.

Place bread in the oven and bake for 35-45 minutes, depending on your oven.

It needs to be quite brown.

Lid on, in the oven!! No peeking!!

LID ON, IN THE OVEN!! NO PEEKING!!

If you use a dutch oven, make sure the lid is on tight.

No peeking for 20 minutes, then remove the lid for final 20 minutes and allow to get brown.

Remove from oven when done and allow to cool on a rack or in the dutch oven first for a bit, then a rack.

This is gorgeous and so nice when warm…

Very crusty crust!

Gorgeous holey crumb.

The holey texture is what you want!

ENJOY ENJOY ENJOY!!

half done...

HALF DONE…

P1110247 (800x600)

VERY NICE!

cooling..

COOLING..

yummy..

YUMMY..

holey moley

HOLEY MOLEY

have a slice or three!

HAVE A SLICE OR THREE!

lovely...

LOVELY…

Adapted ever so slightly from Craig Ponsford original Ciabatta recipe.

Did you like this bread?

Have you tried my other Ciabatta?

Rewena Bread?

or

Garfagnana Potato Bread?

P1030636 (1024x768)

A BIT OF KIWI!

greedybread's picture
greedybread

Certainly getting Figgy with it!

Using up my Figs from Te Mata Figs that I purchased at the Auckland food show yesterday.

Very Figgilicious!!

No yucky preservatives or additives...Just beautiful figs!!

Heaven, Heaven, I am in heaven:)

Lovely Figs...mmmm
Lovely Figs...mmmm

It would have been easy just to EAT them all, very easy.

But I decided to be ungreedy and share the figs by baking them in a bread.

Not all mind you, I saved a few for myself.

My last 2 fig breads , Fig with Walnuts and Aniseed (sweet but  nice with cheese! depends on your taste)

Or the Original Fig bread  ( sweet or savoury) were made with white flours, so I thought a whole wheat flour would be nice.

P1080004 (800x600)

You could use either of these two recipes as a template , if you feel ok, creating your own recipes.

Use half white and half wheat and you want a little more water and the dough to be a wee bit wetter as whole wheat can make it drier:)

A wee bit more yeast as well is needed and malt powder too.

I also added some Billingtons Dark Muscavado in the dry mix, just half a cup, to add to the flavours when I mixed through the spices with the dry ingredients.

Remember lightly dust the figs with flour before adding into the dough):

Hearty and tasty, a more hardy bread for winter!

Chop them up...
Chop them up...
THE FIGS!!
THE FIGS!!
Ready to prove
Ready to prove
Ready for knockbacks!!
Ready for knockbacks!!
one becomes two!
one becomes two!

I loved these figs because they weren't all sticky and sickly sweet.

Nothing wrong with sticky but overly sweet with added sugars??? Blurgh!!

I could easily eat these instead of lollies)

Nice and chewy but not over the top.

Their jam is scrummy, and not overly sweet, whihc is great.

You taste the fruit, not the sugar.

figged out!
figged out!

I was a bit naughty and had fig jam on fig bread!

Talk about getting GREEDY!

ready....cooling..
ready....cooling..
Up Close and personal
Up Close and personal
wheaty!
wheaty!
first slice
first slice
very figgy!
very figgy!
close up!
close up!
figs galore
figs galore
a wee bit of butter!
a wee bit of butter!

Strong cup of tea, feet up and LARGE GREEDY slice of bread!!

Nice without butter,  fresh as...

Nice toasted...with a little butter or heaven forbid clotted cream!

Get outta here!

ENJOY ENJOY ENJOY!!

P.S Full and proper greedy recipe to come:)

See how you go with amending the other recipes:)

Lovely Figs...mmmm
Lovely Figs...mmmm

Tomorrow I am off to the Foodshow again...@ the icook Kitchen Stall.

More figs and the other Fig and orange jam, I will buy, me thinks):

I think I will teach this bread at my Bread workshop @ Parnell Trust at the end of August.

Why not come and join me?

You too can be Figgy!

Te Mata Figs
Te Mata Figs

 

greedybread's picture
greedybread

Yummilicious!! NZ Classic…Cream buns… Gorgeous and fresh!

Gorgeous and fresh!

 

Bite!

Bite!

Greedyboy approved!

Greedyboy approved!

 

Cream Buns…

An old classic memory from most of our childhoods here in NZ.

Still sold today, not quite the same, but pretty good.

A Bakery just outside of Manganui does a mean cream bun..

But if you feel like some at home..

Why not make them?

Pretty quick and easy for a yeasty beasty:)

And if you have any left over uniced or uncreamed, great for the next day brekkie.

Lovely slightly sweet breakfast roll.

Yumbo, what more can I say?

Feeling Greedy???

 

Cream bun dough...

Cream bun dough…

 

What will you need?

1 bottle of cream , 300 ml, should do it.

4 cups of Bread Flour

3 tsp of dried yeast

1 cup of milk

1/2 cup of warm water

1/2 cup of raw sugar

100g of butter

 egg yolk and a little milk for egg wash

pinch of salt.

Jam

Icing sugar for dusting.

 

Ready to prove

Ready to prove

Bit longer!

Bit longer!

Ready for the oven...

Ready for the oven…

 

Place flour and salt in a bowl and rub in butter until it resembles breadcrumbs.

Add milk and water together and warm slightly.

Add in sugar and stir until the sugar is dissolved, heat a little more if need be.

Add in yeast and allow to stand until frothy, usually ten minutes.

Add frothy yeasty mix to the dry ingredients and form a dough.

Knead for about 6 minutes until smooth and pliable.

This is a very soft dough.

Place in a lightly oiled bowl and leave , covered for an hour.

 

all done

all done

cooling...

cooling…

 

Turn dough out onto a lightly floured bench.

Cut dough into 12-16 pieces and roll into balls and place in a greased tray.

I used a deep dish roasting pan, the one I use for Chelsea buns.

The  buns will all come together when proving and become pull apart buns which is what you want:)

Plus nothing beats the old roasting dish.

Brush the buns with egg wash (egg yolk and a little milk) and cover lightly with a tea towel and leave for 40 minutes, until doubled in size.

Preheat oven to 210 Celsius.

 

)

ready for the cream and jam:)

From all angles...

From all angles…

 

Place the buns in the oven and bake for 6 minutes at 210 Celsius.

Turn down the heat to 180 Celsius and make for a further 10-15 minutes.

Remove from oven and allow to cool for 5 minutes then place on wire racks.

Allow to cool fully before icing.

 

full on!

full on!

another angle?

another angle?

 

Once the buns are cool, slice on a slight diagonal (as shown above).

Whip 300 mls of cream.

I left the cream plain but you can put icing sugar or vanilla in it.

Pipe the cream into the sliced bun cavity and gently press lid down.

Place a dollop of jam on the bun as shown above and dust with icing sugar.

Voila….As good as the local bakery BUT better:)

ENJOY, ENJOY, ENJOY while you can.

 

side on?

side on?

back up!

back up!

Another?

Another?

 

Feeling a little bunish?

Have you tried?

Rocking Raspberry Buns

Rosewater, Marzipan and Pistachio Sticky Buns

Brown Butter, Vanilla and Choc sticky buns

 

Rocking raspberry

Rocking raspberry

 

 

greedybread's picture
greedybread

You are going to LOVE LOVE LOVE this one…

Very fruity

Very fruity

mmmmm Crusty!

mmmmm Crusty!

Look at the crumb!

Look at the crumb!

I just love Rustic breads…

The crust on this bread is DIVINE….

Chewy but crunchy…lovely, multi layered.

Wait till I do the pumpernickel and Black breads!

The sours are brewing now:)

Rye a soaking:)

Give it to me!

Give it to me!

Are you Ready?

2 cups of Wholewheat flour

2 cups of Strong Bread Flour

I good tbsp of Nev’s malt powder (fabulous and made in NZ)

3 tsp of dried yeast

1 cup of raisins

1/2 cup of cranberries

1 cup of sultanas

pinch of salt

1 and 1/2 cup of fruit water.

1/2 cup of molasses sugar (Billington’s is good)

soaking the fruit...

soaking the fruit…

What do you do?

Soak the fruit in a bowl and cover with 2 cups of warm water.

Leave for about 2 hours or do the night before and leave overnight.

Drain the fruit well and keep all the fruity water in a bowl.

Set fruit aside.

Slightly warm the fruity water and add in the yeast and stir well.

Allow to stand and become frothy- usually about ten minutes.

Put all your dry ingredients in a bowl (flours, salt,sugar, malt powder, aniseed) and mix through.

Make sure the sugar gets distributed well through the mix as it is quite moist and clumpy.

First prove...

First prove…

Add fruity water to dry mix and form a soft dough..add a little more water if need be.

You want a nice moist dough because the whole-wheat in the bread can make it a little dry.

Knead for about 5-6 minutes until the bread is nice, smooth and elasticy.

Add in the fruit (lightly dusted with flour first) and knead through for a further 2-3 minutes.

Some time I do this after the first prove but in the few times I have done it at this stage lately, the fruit has not been damaged by kneading.

Place in a well oiled bowl, cover and leave to sit for 2 hours.

After first prove... slight rest before shaping...

After first prove… slight rest before shaping…

Turn dough out on a lightly floured bench/board.

This dough is enough for 2 good sized loaves or a giant one as I made today.

I roll the dough into the shape I want, making sure it is nice and tight.

This one, I made like a oval.

Place dough on a baking tray with baking paper that has been lightly dusted with very fine polenta.

Cover and allow to rest for 1 hour.

resting before the oven...2nd prove.

resting before the oven…2nd prove.

ready?

ready?

About 35 minutes before the 2nd proving is done, pre heat the oven to 245 Celsius.

Place a roasting dish or cast iron fry pan at the bottom of the oven so you will be able to create stream.

Why is this important?

The steam allows the outside of the bread to stay moist so it can expand and spring as long as possible..creating volume.

Once a bread hardens(crust forms) then you will get no further spring or volume:)

When proving is done, then place bread in the oven.

Chuck 2-3 ice cubes in your roasting pan and close the oven.

After 6 minutes, turn the heat down to 210 celsius and bake for a further 40-50 minutes depending on your oven.

gorgeous!!

gorgeous!!

double crusty!

double crusty!

Remove from the oven and allow to cool on the tray for 5 minutes, then remove to a wire rack.

I would allow this to cool somewhat before diving in!!

You should have a lovely firm crust but still a little chewy…

You won’t even need butter or anything ….

I still think it will retain its moisture after a few days….

Lovely toasted and again without butter:)

But a smear of ricotta is heavenly!

This is such a gorgeous bread…

ENJOY, ENJOY, ENJOY.

FRUITY....

FRUITY….

Crusty too...

Crusty too…

lovely....

lovely….

dig in...

dig in…

the finale!!

the finale!!

Did you like this yeasty beasty?

Have you tried?

Gorgeous Tramvai bread?

Tremendous Trecchia with orange and choccie!!

Buccellato ?

Don’t forget to get in and enrol @ the Greedybread evening classes  starting in August, October and November.!

Or treat yourself for a Greedybread adventure?

treccia

treccia

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Rosewater, Cardamom & Fruit Challah…Posted on June 26, 2013 

Gorgeous!!

5 braided Challah

5 braided Challah

P1090663

half poppy seed half fruity

Sliced....mmmmmmm

Sliced….mmmmmmm

3 braided...fruity

3 braided…fruity

I am still eating this bread and I made it on Sunday!!

Nice, moist but not too rich….

A  little bit of effort required but well worth it.

Plus there is so many variations on the challah breads, you could make them for ever!!

What will you need?

6 cups of flour

4 tsp dried yeast

1 cup of warm water

1 cup of castor sugar

twist of salt

4 eggs plus 1 yolk

1/2 cup of olive oil

1 egg for glazing:)

2 cups of mixed fruit (I used cranberries, sultanas and raisins)

3 tsp cardamom

4 Tbsp of Rosewater .

the dough resting...

the dough resting…

ready to shape ...

ready to shape …

dough ready to be shaped...

dough ready to be shaped…

ready to be rolled...

ready to be rolled…

What do you need to do???

Warm water, add in a tsp of the sugar with the dried yeast and mix well.

Add in 2 cups of flour and mix until resembling a smooth paste.

Cover and allow to stand for 40 minutes until soupy and frothy.

Whisk the eggs, oil, and extra yolk together with the sugar in a separate bowl.

Place all the dry ingredients (flour, salt, cardamom) into a bowl and combine well.

Add the eggy mix to the spongey yeast mix and combine well.

Add wet mix to the dry ingredients forming a dough.

Knead the dough for about 8-10 minutes, adding in lightly dusted with flour fruit in the last few minutes.

Place dough in a well oiled bowl and cover, allowing to rest for 90 minutes.

rolled and resting

rolled and resting

3 braid...

3 braid…

5 braided ...

5 braided …

glazed and ready to bake...

glazed and ready to bake…

half and half...

half and half…

)

Peeking half way baked:)

Turn rested challah out onto a lightly floured board.

Punch down and knead for 1-2 minutes and shape into a ball.

Cut into the pieces you want.

I made 2 loaves,  1 x 3 braid and 1 x 5 braid (so 8 pieces).

You can do 1 loaf or 3 loaves ….up to you.

Have a play and maybe do 1 this time and 3 next?

Experimenting with flavours too.

To make this plain, do not add in the rosewater, pistachio and cardamom.

MMMMMM cooling...

MMMMMM cooling…

5 braid cooling...

5 braid cooling…

fruity....

fruity….

Roll your pieces into balls (as shown above) and cover with a tea towel and rest for 30 minutes.

This will relax the gluten and make it easier to work with:)

Roll each ball out into a long sausage or baton.

Join braids together at the top of the top and plait (if doing a 3 braid), or use an under over formula.

I will post a braiding video that Alex and I did in the weekend.

Secure the ends of the braid and transfer loaf to tray with baking paper and cover with damp tea towel.

Allow loaves to sit for 60 minutes.

Brush with beaten egg and a little milk…wait 2 minutes and repeat.

Add on poppy seeds or sesame seeds at this point if you are using.

Pop into the oven and bake for about 35-45 minutes depending on your oven.

Remove from oven and allow to cool on wire racks.

Leave for at an hour before slicing.

When ready, slice a piece or pull off a piece …

 ENJOY ENJOY ENJOY.

lovely...

lovely…

have a slice...

have a slice…

The grand finale...

The grand finale…

Yummm!!

Want more?

Have you tried these bready delights???

Gubana?  The Festival bread of Friuli Venezia

Pandoro?  The festival bread of the Veneto.

 I would sell my children for this!!

or Lovely Flat breads?

Scoop up that yummy winter stew!!

M mmm ready

mmm Gubana

Gorgeousness adapted from the ever wonderful recipes in ” Inside the Jewish Bakery” by Stanley Ginsberg & Norman Berg…

Check it out…Wonderful..

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A Wee Yeastie……Sultana, Aniseed & Cognac Bread… Very crusty...

Very crusty…

Fresh from the oven....

Fresh from the oven….

A slice perhaps?

A slice perhaps?

Nice flakey,  slightly crunchy crust on it with a pillowy soft inner crumb..

Just as I like it.

That doesn’t sound very scrumptious, does it?

Hmm, I think my elaborate describing has gone out the window this morning:)

This bread certainly tastes spectacular!

So I won’t digress today as I feel I will just dig a deeper hole:)

BUT MAKE IT, IT IS A STUNNER.

bite into it...

bite into it…

What will you need?

1/4 of a cup of cognac

1 & 1/2 cups of Sultanas

2 Tbsp of aniseed

1 tbsp of mixed spice

4 cups of High grade flour

2 tsp of malt powder ( I get mine from Nev)

Salt

2 tbsp of Molasses or honey

3 tsp dried yeast

2 cups of warm water.

crush that aniseed!

crush that aniseed!

all the dry ingredients together....

all the dry ingredients together….

)

Fruity dough ready to rest:)

What to do, What to do….

Get those sultanas , put them in a bowl and pour on the cognac, and leave to soak for an hour or so…

Put all your dry ingredients in a bowl and mix through.

Grind the aniseed if you need to, if you have seeds.

After an hour, drain the sultanas…there will not be much to drain really…and put aside, saving the cognac in a bowl.

Seriously, it was about 1-2 tbsp if that.

Warm the water and stir in the molasses and then the yeast.

Stand for about 15 minutes until it is all frothy, I then put in the remaining cognac.

Mix the yeasty mix into the dry ingredients, forming a nice dough.

Knead for about 5-6 minutes and place dough in an oiled bowl.

Cover and let it rest for about 2 hours.

ready to play shape almost...

ready to play shape almost…

shaping....

shaping….

2nd resting....

After 2nd resting….

After resting, turn the risen dough onto a lightly floured bench/board and knead a little, knocking it back…

I have shaped the bread this time into a boule type and a baton type..

But you can do as you please, make a big monster one??

Make sure the dough shape is tightly formed though.

Transfer bread onto tray .

Today I lightly scattered the baking paper with very fine polenta as it gives a nice taste on the base but else a tray with paper is just fine:)

Let the bread rest for another 45-60 minutes covered with a tea towel.

15 minutes before the bread is ready, heat the oven to 220 Celsius.

Brush the bread with a little cream or a little beaten egg to give it a nice finish.

Pop in the oven and bake for 15 minutes, then rotate the tray and turn oven down to 200 celsius and bake a further 30 minutes.

Remove from oven and allow to cool on a wire rack if possible.

ready!

ready!

)

very nice:)

slice a piece..

slice a piece..

up close..

up close..

fabulous crust and crumb!

fabulous crust and crumb!

lovely polenta bottom..

lovely polenta bottom..

A lick of butter as hubby says!!

A lick of butter as hubby says!!

Enjoy!

Enjoy!

While warm, gently slice a piece…

ENJOY, ENJOY, ENJOY!!

Nev’s Malt &  other fabulous bready products

Liked this slice of gorgeousness? Try these….

Pane al latte

Maritozzi buns

Rosemary & raisin buns

Rosemary and raisin

Rosemary and raisin

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greedybread

Ja danke!!Apricot, Almond and Apple Kuchen


Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!

So without further ado….  What are we aiming for today?

I was a DUH and forgot that Kuchen means cake in German so I have used my kuchen ring piccies as no other piccies gave a good indication of what I wanted to portray prior to showing what I baked.

Apricot, Raisin and Apple Kuchen

This recipe was adapted from the stunning recipe by Ruth Joseph in her Delightful and beautiful book “Warm Bagels & Apple Strudel” . I will be working on and testing a few more of these wonderful recipes. I understand the Hairy Bikers tested this and gave it the thumbs up!!

Shabbat Apricot, Apple and Raisin Kuchen.

Dough:

  • 200 mls of warmed milk
  • 3 tsp dried yeast
  • 4 cups of strong bread flour
  • dash of salt
  • 100g butter (or dairy free margarine)
  • 100g castor sugar
  • 2 beaten eggs
  • 4 tbsp orange/ lemon zest
  • Extra egg and 2 tsp milk for egg wash

Fruit all ready to go

  • Filling :
  • 1 can (440g) of Apple slices or pieces (not cubes though)
  • 1 can of drained apricot pieces
  • 1 cup raisins
  • lemon/orange zest to taste
  • 1/2 cup walnut pieces
Icing:
  • 1 cup of icing sugar
  • lemon juice to mix
METHOD: I used quite a bit of zest as i love it, you may like to use less .
  • Add 3 tsp of the sugar to the milk , mix well until slightly dissolved 
  • Add yeast and leave in a warm place until creamy and frothy. Usually 10-20 minutes.

While yeast is feeding:

  • Put all dry ingredients into a bowl , Flour and salt.
  • Rub in the butter to the Flour mix
  • Stir in sugar and zest
  • Remove yeast from warm place. 
  • Add beaten eggs to the yeasty mix and beat well
  • Pour into the dry butter mix and combine until a smooth dough
  • Turn out on floured area and knead well for 6 minutes.
  • Place in lightly oiled bowl and cover with a tea towel and leave in a warm place for 1-2 hours or doubled in size. 

     

    Rolling up the Kuchen

When Dough is almost ready:
  • Mix apple, walnuts, apricots, raisins and zest together
  • Tip dough out on floured area and roll out into a rectangle.
  • I think mine was 40cm by 20cm.
  • Spread the apple filling over the dough and fold the edges all around the dough in slightly  and then roll up like you would cinnamon buns,Chelsea buns or a Chocolate log.
  • Place on Baking tray
  • Slash a few slits along the top of the Kuchen.
  • Cover and leave in a warm place for 45-60 minutes.
  • Pre heat oven to 200 Celsius.

Rolled up and ready for egg wash and baking!!
oops and slashing:)

  • Brush beaten egg wash over the kuchen and place in the oven.
  • Bake for 30-40 minutes (dependant on your oven)

ready to ice

 

  • Remove from oven and cool on the tray.

Very delicious

  • When cool, make up Icing by combining 1 cup of icing sugar and enough lemon juice to make a paste
  • Drizzle over the kuchen when cold.
  • As soon as icing is set, cut a HUGE slice, pour a large cuppa and enjoy!!

http://greedybread.wordpress.com/2012/05/27/kuchen-anyone-ja-danke/

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