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PetraR

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 *

 

 

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PetraR

 

 

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

 

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PetraR

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.

 

 

 

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PetraR

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

 

 

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PetraR

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.

 

 

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PetraR

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

 

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PetraR

This is the kind of crumb that I LOVE.

I am not a fan of those big holes in the bread, after all, you can not eat holes ;)

I of course understand that taste differs.

Have a lovely Sunday and HAPPY BAKING.

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PetraR

I have changed 50g of my 100% hydration Starter to a 100% hydration Rye Starter and us it for baking now.

I am over the Moon with the results and the taste.

Right now my hands are better so I can do french kneading * over the moon with that too *

 

Here is the crumb shot.

The formula for this bread is simple and yet so tasty.

Leaven

1tbsp 100% hydration Rye Starter

45g bread flour

  5g whole wheat flour

50g water

 

Dough

All of the Leaven

450g bread flour

  50g whole wheat flour

350g water

  10g Salt

 

Mix Leaven and all but the Salt together.

Autolyse for 1 hour.

Add the Salt and french knead for 10 minutes.

Form a boule and put it in an oiled bowl and let it bulk ferment for 12-15 hours at room temperature.

Pre shape a boule and bench rest for 5 minutes.

Shape a boule and make sure the skin is nice and taught.

Add the boule in to a floured banneton and let it proof for 2 hours and 15 minutes.

Preheat Oven with a dutch oven in it.

Turn out your dough baking paper and score the dough.

Add it WITH the baking paper in to the dutch oven.

Bake a 250 C for 30 minutes with the Lid on.

Turn down the heat to 200 C, take the lid of the dutch oven and bake for a further 20 minutes.

Let it cool for AT LEAST 2 hours before cutting.

 

Have fun baking:)

 

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PetraR

I wrote this yesterday here at TFL.

http://www.thefreshloaf.com/node/39983/now-was-fun

 Here are the pictures of how the bread/s turned out.

This time I used my Oven to bake 2 loafs as the new Oven fits 2 Dutch Ovens.

I made one batard and one boule but from the same batch of dough.

Used top and bottom heat  250C for 40 minutes with the lids on the Dutch Ovens, then turned down the heat to 200C and switched to Fan for the next 25 minutes without lids on the Dutch Ovens.

I like the look of the quite dark on the crust and the crumb turned out nice too * I was afraid it might be dense due to working in that amount of flour and kneading it more than I would have if I had done french kneading.

All is good:)

Boule is in the freezer, batard wont last the day I think.

 

Recipe

 

430g mature 100% hydration Starter made of 50/50 strong bread flour and Whole wheat flour.

600g of strong bread flour - plus exra flour to add during kneading until dough is smooth and not sticky. 

200g of whole wheat flour

200g of Rye flour

800g of tepid water

    2tbsp Sunflower Oil

    2tbsp Caraway Seed

  40g of Salt

I only let it bulk ferment until it was tripled in vollume, it only took about 3 hours.

I shaped and then final proof for about 2 -2.5 hours.

Could we call this * Quick Bread * lol 

 

 

 

 

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PetraR

This one just came out of the Oven so I could not yet make a crumb shot. 

This one is made with a malted Brown wholemeal flour, I shall go downstairs in a minute when the hubby finished to carry his Office furniture upstairs.

No Caraway seeds , I forgot * hangs head in shame *

 

 

 

 

350g mature 50% starter

400g wheat flour

300g malted brown wholemeal flour

550g cold filtered Water * I just noticed today that we know have a filter thingy under the sink *

  25g salt

   1tbsp Sunflower oil

 

1. Mixed the flours and the Water and Autolyse for 2 hours * I was baking a caramel, apple and pecan pie and forgot the time * normally only 1 hour.

2. Added Salt , mixed well and did french Kneading until dough was smooth and elastic.

3. Bulk fermenting in the fridge for 12 hours.

4. Shaped when dough came out of the fridge  by gently deflating before shaping.* made the shaping easier with the cold dough * and put in round banneton which was well floured with corn flour.

5. Final proof for 2.5 hours at room temp.

6. Tipped dough carefully on parchment paper that was sprinkled with semolina.

7. Scored dough.

8. Put Dough with the parchment Paper in a very hot dutch oven and put the very hot lid on.

9. Baked the bread for 40 minutes on 250C with the lid on and a further 20 minutes on 200C without the lid.

 

I baked this one with top and bottom heat and not fan as I had to with the old oven.

Even with the lid on in the dutch oven and later the lid off I get this nice small blisters on the crust, I never had that before.

The crust stays crisp for longer too.

 

Now I so badly want a slice with butter and brie and some green grapes. DROOLING

 

Here is the crumbshot * had to hurry before the loaf is gone! Why are my Sons are ALWAYS HUNGRY for Sourdough bread. grrrr *

 

 

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