PetraR's blog

This one was made with a flour I got at the Farmers Market last week and used it yesterday to get that bread started.

The Flour is from Wessex Mill and called Onion Bread Flour.

The recipe is as simple as can be.

200g  80% hydration starter

700g onion bread flour

400g water

  15g salt

1tbsp caraway seeds

2tbsp olive oil.

Mix your starter with your water, olive oil, caraway seeds.

Autolyse for 30 minutes and add the salt

Knead for 15 minutes by hand or until the dough is soft, smooth and elastic.

I always knead for 2 minutes, rest the dough for 2 minutes, knead for 2 minutes, rest the dough for 2 minutes... until you get this supple soft and elastic dough.

Form your dough in to a ball and put in a slightly oiled bowl, cover with clingfilm.

Let the dough rise overnight.

Gently get the dough out of the bowl, degas it , form it in to a tight ball and put it in a well floured banneton and either put your banneton in a large plastic bag , cover with some oiled clingfilm...

* I put one of those one use plastic shower caps on mine *

Proof your dough for 1.5 - 2 hours * depending on the warmth of your kitchen.

* I let mine proof for 2 hours *

After 1.5 hours proofing preheat your Oven, with the dutch oven in it, as hight as you can * mine is about 240C * fan.

After 2 hours proofing time tip your dough on a big enough piece of baking paper and slash it. 

Put your bread WITH the baking paper in the dutch oven, put the lid on and bake on highest setting for 30 minutes.

After 30 minutes take the lid off, turn the heat down to 180C and bake for a further 20 minutes.

Let the bread rest and cool for at least 2 hours before cutting it.

Have fun baking.

Sorry about the quality of the crumb shot.

Those are quickly made and my family loves them , so do I :)

500g strong bread flour

150ml milk

150ml hot water  * just boiled *

100g soft butter * NOT melted * cut into small cubes

1 egg

1 ½ tsp salt

1tsp sugar

2tsp dry yeast

2tsp vanilla extract

Put all your dry ingredients in the bowl of your Stand Mixer with the dough hook attached

Give them a quick mix with the dough hook.

Let the Stand Mixer run on the lowest setting * for me it is 1 on my KMix *

Mix water , milk , Vanilla extract and egg, give it a quick stir and slowly add it to your dry ingredients while it is running on 1.

Knead for 2 minutes on 1 and add all the butter.

Now knead on setting 2 for 13 minutes.

The dough will stick to the bottom of the bowl while kneading, that is good, that means it gets a good kneading.

Take the dough out of your bowl on a very slightly floured surface and with lightly floured hands form it in to a ball.

Putt some flour in your bowl , add the dough ball and put some flour on top of the dough ball.

Cover with plastic wrap and let rise for 1 hour.

Form 9 balls at approx. 90g 

The 10th ball with be heavier.

Get a 10inch springform , put baking paper in the bottom and with butter grease the sides and the baking paper.

Put the heaviest dough ball in the centre and arrange the other 9 dough balls around it close to the sides.

Sprinkle some flour on top and cover with plastic wrap and let rise for 45 minutes.

Preheat your oven to 170C fan.

Brush the dough balls with milk and put them in the Oven.

Bake for 30 minutes.

Let the rolls cool in the springform for 10 minutes before taking them out and putting them on a cooling rack.

Let them cool completely before tearing them off one by one or all at once.

Gobble them all up:)

I serve them with soup to dunk in to the soup and just enjoy. YUMMY

My hubby loves them with butter and cheese.

The very lightly sweet taste in the background works beautiful.

Right now my families fav. bread.

250g  Starter * 50g Rye Starter fed with 100g water and 100g bread flour *

200g Rye Flour

500g Bread flour

1 handful Walnuts crushed smaller 

360m Water

15g Salt

2 Tbsp Rapeseed Oil

My Starter lives in the fridge, I take 50g out and feed with 100g water and 100g bread flour.

Let it sit for 12 hours.

Add the water to your starter, add your oil and and your flours and walnuts

Knead it for a couple of minutes and let it sit for 30 minutes.

Add your salt and knead it by hand for 10 minutes until nice and soft and as elastic as it can be * Rye flour does not like to be elastic, the lazy bugger lol *

* I use my Kmix on 1 and mix for about 8 minutes.*

Form to a ball and add into a lightly oiled bowl.

Cover with plastic wrap and let it sit to double in volume * it takes4-6 hours for me depending on the temperature in the kitchen. *

Gently take it out of the bowl and degas , form to a ball  * gently does it * and make sure that it is a nice tight ball.

Put in your banneton * I put some wholewheat flour in mine with some cornstarch added last *

Cover and either let it almost double in size on the counter or in the fridge overnight.

Bake in your dutch oven at 250 C for 30 minutes with the lid on , take the lid of and bake on 200C for another 20 minutes.

Done.

VERY nice with unsalted butter and cheese or anything really.

This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *

The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts... 

Recipe

200g mature 80% hydration wheat Sourdough Starter

400g bread flour

200g wholemeal flour

350g warm water

2 tbsp Sunflower oil

15g Salt

115 g ready to eat Walnuts *which I put in the food processor to make them smaller.*

I put everyting in the bowl of my kenwood chef premier to knead for approx. 13 minuts on 2 * which is low *

Formed the dough into a boule and put into a  bowl and lid on , let it sit at room temperature for 2 hours and put it in the fridge for 10 hours.

In the morning I degased the dough , shaped into a boule, put in floured banneton , wraped loosley in a cotton kitchen towel and put in a plastic bag and off it went in the fridge to proof for 12 hours.

Baked it as usual in my dutch oven with the lid on at 250C for 30 minutes and with the lid off at 200C for a further 20 minutes.

Managed to let it cool before slicing * but it was still ever so slightly warm :)*.

Unsalted butter on and yummy in my tummy :)

Today we are to lazy to cook so we shall have bread with butter and different spreads.

I made my everyday SD bread as per usual and also SD hybrid rolls.

They are so good.

They will be soft on the top but crisp on the bottom and light and fluffy on the inside.

Due to the crips bottom the rolls, that is light as a feather can carry a good weight of all kind of topping, from sweet to savoury.

The bread was made with

150g 80% hydration starter

400g warm water

400g wheat flour

200g wholewheat flour

    2Tbsp olive oil

   13g Salt

Kneaded in the mixer for approx. 7 minutes and kneaded by hand for a further 7 minutes.

Formed into a ball and put in a lightly oiled bowl to rise for 4 hours, shaped, put in banneton and put in the fridge 12 hours.

Baked straight from the fridge in preheated oven and dutch oven on 250 C for 30 minutes with the lid on and 20 minutes at 200 C with the lid off.

DONE:)

The rolls

100g 80% hydration starter fed or unfed , whatever you have at hand.

   14g fast acting dry yeast

450g warm water

400g wheat flour

200g wholemeal  flour

  15g Salt

    1Tbsp dark treacle

    1 Tbsp caraway seeds * optional *

    2 Tbsp olive oil

Have 120g of wheat flour and 20g of wholewheat flour at hand in case you need to add some more if the dough is to sticky.

Knead in your stand mixer for approx. 10 minutes, form into a ball and let rise in a lightly oiled bowl for 1 1/2 hours.

Turn out on the working surface and weigh and divide into your individual rolls. 

Place your rolls on a baking tray/s lined with parchment paper, put in large plastic bags and let rise for 45 minutes.

While they rise preheat your oven to 250 C.

Brush your rolls with a mixture of 1 egg and 1Tbsp of water.

Bake the rolls for 5 minutes on 250C , turn down the heat and bake for a further 20-25 minutes on 200C.

Let them cool * if  you can * and enjoy.

The treacle gives those rolls the special malted and sweet/ish flavour and of course , a nice colour.

My Son had 2 rolls with butter and scrambled egg. * drooling *

To me it was new to do the finall rise of the bread in the fridge, I usualy do it the other way round, I knead the dough

and put it in the fridge for 12 - 18 hours and then shape the cold dough and put it in the baneton, proof and bake.

This time I shaped the bread after 12  hours bulk fermenting at room temperature and then let the bread rise for baking in the fridge.

It was so much easier to score the loaf for starters.

30 minutes  before I pulled the banneton out of the fridge I pre heated my oven  * in which I had my Dutch Oven *  to

250 C and put the cold shaped bread on parchment paper, scored it, put it in the hot dutch oven and baked.

It worked well.

This is just a simple recipe, nothing special but always yummy.

I changed the recipe slightly by using only 400g wheat flour and 200g  wholewheat flour, usually I use 500g Wheat flour and 200g Whole wheat flour.

200 g mature 50% hydration wheat Starter

400g wheat flour

200g whole wheat flour

300g warm water

   10g salt

     2 Tbsp vegetable oil * I did not have olive oil in the house *

Mix all up, knead until soft , smooth and elastic dough  , bulk ferment for 12 hours, shape the loaf, put it in the banneton, cover with floured kitchentowel and plastic bag, put in the fridge for finall rise and bake straight from the fridge after 12 hours * Over night *.

YUMMY

I baked these bread rolls today and thought I share the recipe with you.

The rolls are on the sweet side and perfect for all toppings from Jam to cheese...

First Image shows the rolls fresh out of the oven and cooling.

Second Image shoes the crumb of the roll.

Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.

Recipe:

500g wheat flour

200g wholemeal flour

450g warm water 

100g  active 100% hydration sourdough starter 

    2 tsp instant yeast

    2 tbsp oil

   1 tbsp dark treacle

Method : 

Mix all ingredients together and knead until you get a smooth and elastic dough.

* With wetter dough I do french kneading *

Form dough into a ball and put in an oiled bowl, cover with plastic wrap and bulk ferment until doubled in size or up to 2 hours.

Degas the dough divide 10 , shape into 10 small boules and put seamside down on a parchment lined baking tray.

Cover with plastic wrap and let rise for 30-45 minutes.

Preheat oven to 250 C.

Brush the rolls with egg wash and sprinke with sesame seeds.

Put the rolls in the oven and turn down the heat to 200 C and bake the rolls for 30-35 min. if they brown to quickly do cover them losely with Aluminium foil.

I do not use a fan oven , so you reduce the heat by 20 C if you use a fan oven.

The bread is our fav. Wheat and Wholemeal loaf.

I also tried my hand on Tang Zhong custard buns , but I failed.

They tasted GREAT but they are misshapen , I could not get the technique right. pfff

Never mind, I thought I show them anyways, since I baked them. ha

Hubby wants me to make them again. wahhhh

Maybe in time I get the technique right

Here goes * runs and hides under desk *

They also turned out to be share an tear and my eggwash is not the best either. 

Yep, the custard spilled out of some of them. sighhhhhhh

Translated into English it would be  * Butter Braid *

I changed the recipe a bit as it had no sugar in it and we like it sweet.

1kg strong bread flour

500ml full fat milk  * I used 500ml Buttermilk *

1tbsp Salt

200g Sugar * I added it to the recipe *

1tbsp Vanille Essence * I added it to the recipe *

42g fresh yeast OR 14g Instant yeast

150g soft butter

2tbsp oil * I added it the the recipe *

1 egg and one Tbsp milk for the glaze that you apply just before baking.

Mix it all and knead until you get a soft and elastic dough.

* you can use your Stand Mixer or knead by hand , I like to knead by hand to get a feel for the dough *

Place dough in a bowl and cover, let rest in a warm place for 1 1/2 - 2 hours.

Preheat the Oven to 200C  normal oven or 180C Fan.

Knock the dough back and knead for a minute.

Divide dough into 3 equal parts * weigh it * and braid the strands together.

Do not braid them to tight as they will tighten during baking.

Transfer the braid on a baking tray that you lined with parchment paper and cover the braid, let it proof for 30 minutes.

Bake the Butterzopf for about 50 minutes.

If the Butterzopf gets to dark cover with some Aluminium Foil.

Do check now and again, it depends on your oven when it is ready, I would start checking after 40 minutes.

Also turn your tray so that your butterzopf does not get to brown on one side and not on the other.

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh

Here is * Gordon * my 50% hydration starter , just fed and ready for the fridge, I pull him out Monday for the next loafs. Or earlier depending how fast those 2 loafs dissapear. pfff