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I have been writing down lots of brain-storming ideas sice doing the macarons out of Bouchon Bakery. Tonight was my first attempt at one of my ideas, a s'more macaron. The recipe needs some adjusting. I'm really happy with the result. I will post more as the project continues.

Yay, That's It! Or so.

/* Update: Photos of the finished panned loaf at the end */

This is the crumb I am looking for! Quinoa sourdough bread, gluten free!

Unfortunately -

closer to the centre of the bread I get this crumb:

The gummy bit near the bottom tells me that something is wrong with my baking. Right now I have another Quinoa loaf in the oven, panned, on a lower heat. We'll see what happens.

But first about the bread above.

The formula is on this Google spreadsheet:

https://docs.google.com/spreadsheet/ccc?key=0AkcYHhPxccKtdEVQSXJJUWt4ZVdQa044dlkyQzhNZ2c&usp=sharing

or here in cleartext:

The quinoa sour ripened for about 8 hours at room temperature. The mix is quite quick, once the ingredients (photo below) are well incorporated and the mass gets smoother we're done.

Shaping works best with wet hands. I wanted to proof and bake this loaf freestanding - maybe not the greatest idea. 

The bread proofed on a baking sheet for about 1.5 hours.

It then baked in a preheated oven (240C) on a baking stone, the oven was turned down to 210C immediately. Baking time 50 minutes.

Here a photo of the finished loaf (1100g), glazed with potato starch roux just before and after the bake:

It spread considerably, turned out tobe quite flat and sank even more in the middle while cooling. You saw the crumb in the photos above.

I had similar issues with the Black Bread from ITJB, which makes me now believe that the fault is in my baking process.

I think that this very wet bread drains my baking stone of heat faster than my oven manages to replenish it, with the net effect of undercooked bottoms. I don't have this issue with drier, well aired breads.

Therefore I started another bake, same formula.

This time I took the quinoa sour a bit earlier, after 5 hours. It tasted and smelled more fruity at that point.

This time I panned the loaf (500g) and proofed at 26C for 2.5 hours, see the following photos.

The panned loaf:

And here the proofed loaf:

This loaf is in the oven right now, starting at 210C. After 30 minutes I turned it down to 175C. I intend to bake well over one hour.

Stay tuned.

Juergen

/* Update */

Almost there. 

I baked this loaf, starting at 210C, finishing at 175C, fot about 80 minutes. After 60 minutes I unpanned the loaf.

After torning off the oven I let it cool in the oven for another hour.

The crust was very beautifully brown and crisp

but for Quinoa almost at the burnt side.

After unpanning the sides of the loaf started to cave in. You will notice it in the crumb shot, where there are some gummy patches.

All in all I am very pleased with my progress. For Quinua I will try baking longer at even lower temperatures. I might also try reducing hydration a bit. 130% seemed to be OK for the yeasted variant, but the sourdough feels quite different.

Ja danke!!

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

• 1 cup of icing sugar
• lemon juice to mix

• 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

• 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/

https://www.facebook.com/greedybread

   I have made several variations of breads with cherries with different formulas and flour combinations.  While several of them were very good, none of them really tasted exactly like I was craving.  I wanted a soft tender crumb with a strong cherry flavor without being overpowering.

Well, I think this time I hit the mark.  This version using a cherry flavored Yeast Water levain came out exactly like I had hoped.  I kept the flour combination mainly on the light side so the flour would not be underwhelmed by the fresh chopped cherries and the Yeast Water levain along with some cherry balsamic vinegar really combined to make this the perfect bread for breakfast with some cheese or an omelet.  I urge you to try this one as I know you won't be disappointed.

I used a three stage building process to make a 100% hydration Yeast Water starter, adding a little durum flour for good measure I the last build.  My Yeast Water reacted very kindly to the addition of fresh cherries a few days before making this bread and was nice and bubbly and looked like a red fruit cocktail almost enticing enough to drink.

Levain Directions Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  (Note: I used my proofer set at 85 degrees).

Levain Directions Build 2

Add all the ingredients listed to the levain from Build 1 and mix well.  Let it sit in your proofer or a warm place about 85 degrees for 4-5 hours until the starter is nice and bubbly and has doubled in size.

Levain Directions Build 3

Add the durum flour and remaining Yeast Water to the existing levain and mix well.  Let it sit covered in your proofer or at room temperature until it doubles in size.  It only took about 4 hours in my proofer.

 Main Dough Procedure

Mix the flours, all of the levain and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, olive oil, Cherry Balsamic and mix on low for 4 minutes.  Next add the cherries which have been pitted and chopped into medium size and mix on low-speed for another 2 minute to incorporate the cherries evenly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  (Note: I used my proofer set at 80 degrees). After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  ( I used my proofer set at 80 degrees F.)   Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel.

I put the dough in my proofer set at 85 degrees F.  The dough will take 1.5 to 2 hours depending on your room temperature or it will take 1.5 hours in the proofer.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.  (Note: I didn't refresh the rice flour in one of my bannetons so I ended up sticking a bit and the rectangular dough deflated a little bit due to my stupidity but still had some nice oven spring.)

After 1 minute lower the temperature to 450 degrees.  Let the bread bake for around 30 to 40 minutes until they are golden brown and reach an internal temperature of 200-205 degrees F.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

I hope you enjoy some of my wives succulent baskets.

A nice moist open crumb with some cherry goodness

I had a hankering for something sweet and PR's cinnamon buns from ABED turned out great last time.  Both raspberries and blueberries, my favourites, were on sale 2 for 1 this week, so I also wanted to bake with berries.  My inspiration ws to take a handfull of rasps and a handfull of blueberries, coarsly chop them and spread them on the first part of the ready go roll cinabuns:

You just got a taste of berry on the inside of the buns and the result was good enough, I will increase the amount of berry next time I bake thee!

YUMMM!!!

Happy baking!, Brian

In my quest to make nice Gluten Free bread I was able to take another few steps forward.

I concentrated on developing a good starter and had some interesting experiences along the way.

The flours of choice were Sorghum, Buckwheat, Brown Rice and Qinoa.

The starters were set up from scratch. With Quinoa I also used Rye sour for inoculation.

Sorghum: This starter turned out to be very lively. Having never had a Sorghum starter beore I couldn't quite assess the smell. I baked a loaf of Sorghum bread with this, and the horrible smell made it very clear: I had tended a leuconostoc colony.

The texture was not bad - I learned something about handling along the way, and the potato starch glaze worked well.

Tried pineapple juice with the starter, but lost my patience. I will try with freshly milled Sorghum at a later date.

Rice: I had some experiences with rice before, and my findings were similar: easy to start, but hard to maintain.

Buckwheat: I found that buckwheat ferments to something quite acidic while not producing a great deal of gas.

Quinoa: That's the one. A stable culture developed very rapidly. 12 hours after refreshment (100% Quinoa 100% Water 20% Quinoa Sour) the pH is at 3.9. It tastes fruity and sour, with a bit  of the taste of raw legumes.

This starter also works very well to inoculate other grain starters.

With this starter I made a bread to test its powers (see main picture):

Bread flour 70%

Quinoa 30% (from Quinoa Sour 100% HL)

Salt 2%

Water 66%

The dough was very sloppy, it was hard to develop any gluten. The Quinoa sour seems to have a lot of enzymes.

I left it to proof for 90 minutes, which was clearly too long. Then I shaped it into a log, panned it and rested it for 40 minutes.

The resulting bread has a beautiful color, regular pleasent crumb and a rich taste.

Great with peanut butter, but also toasted with butter, egg, honey.

Tomorrow I will attempt a GF Quinoa bread.

Cheers,

Juergen

So, after listening to a program on NPR about the huge variety of bacteria living in the human gut, I decided to try to make bread with a starter. Well, I created a yeast bomb with my first attempt. (no aeration + hi temps= Ka Boom) My second attempt liquified (temp topped 112 that day). I started my third on, so-named Faye earlier today. I used a smaller amount in a mason jar, so.....I suppose I'll see what happens!!

Sorry about the pics but the camera I am using is only 3 Megapixels!!
Tried some spelt in my basic sourdough recipe and I am pleased with the result

The other week I mentioned the fact that we were having a fund raiser for the Cancer Council under the Australia's Biggest Morning Tea whereby you host a morning tea and raise some money for the Cancer Council.

At work the team from student services had arranged a function at another campus where they were going to have a morning tea and cup cakes, i suggested we hold one at our campus and voulunteered to make cinnamon scrolls for the morning tea. With permission granted from the relevant  managers it was just a matter of coming in early that day, 3.00am start instead of the usual 7.45 or should I say prior to my 7.45 start.

I had a voulunteer to get out of a warm bed to assist in production , it was really good because Michael is the Hospitality technician and had all the keys for all the doors.

So on the designated May morning i awoke before the alarm (funny i always seem to be able to do that)  so off to the workplace  just after 2.40, i do live nice and close, i was let in by one of the cleaning ladies who got a little bit of a fright when i looked through the window. Michael arrived soon after  and we got stuck in, the first dough was soon made which was a 5kg timed dough for about 90minutes bulk fermentation. Immediately followed by a second 5kg dough  with a little less yeast for an estimated 2 hour bulk fermentaion.Then thirdly we made an instant 2.5kg dough with no fruit as we were told that some people dont like fruit, and we wanted to cater for everyone that would come along.

The instant dough was scaled and preshaped and given a short rest on the bench whilst we enjoyed a coffee. from then on it was me rolling out the 1.2kg dough pieces  washing and applying the cinnamon sugar and rolling up with Michael cutting the logs into 12 x 100g divisions and placing on the trays and into the prover.

The first timed dough was now ready and we followed the  previous pattern, we were hitting our straps.  We soon had the proover full so we utilised the secon Unox oven as a proover as it could be set very low, the first lot of scrolls soon were ready for the oven,  time for another quick coffee and prepare the bun wash.

The first batch were out and washed the second batch were proving nicely, however we were going to need the second oven, fotunately these heat up at the rate of a degree per second  so in less that 4 minutes were good to go.

The second timed dough was now ready for  turning into buns  same process me shaping and Michael cutting.

any way we finished up with 21 dozen scrolls  all ready for morning tea and me showered and  back behind my  desk  for my normal duties.

The girls from student services did the rest so at morning tea time we made our way back to the training restaurant for a cuppa and a fresh buttered cinnamon scroll with a raffle ticket and cancer council merchandise and all for a gold coin donation. By the end of the day over $600 was raised for a most worthy cause, which i was very pleased to have been able to help with.  

       Michael washing the scrolls straight from the oven

Pleased with the mornings effort

It was time for hamburger night.  A little early really but Lucy says she might be from there and possibly was feeling a little homesick.  There was no time for SD so we went with a quick biga using a pinch of ADY.  It was ready to go in just 6 hours.

We did a 1hour autolyse, mixed everything together and did 10 minutes of slap and folds followed by 3 sets of S&F’s on 15 minute increments.  The dough felt much wetter than the hydration level would warrant.  We used sour cream in place of the cream cheese in the hit dog buns.

After proofing for 2 hours, the 4 buns were egg washed and then baked at 350 F convection, in the mini oven for 20 minutes, rotating them every 5 minutes.    They came out splotchy brown which was weird for egg washed buns.  We forgot to wash them with milk while still hot.  They were still fairly soft curst wise.

The crumb was soft and moist.   They tasted OK for white bread and when grilled with the hamburgers they went glossy dark brown on the crust and were much more tasty.  The fixings included caramelized; poblano peppers, onions and mushrooms, maple smoked bacon, home grown tomato, lettuce, pepper jack and brie cheeses.  Sides were the usual sweet and regular baked, seasoned steak fries.

All in all, it was a nice dinner where the buns stood up well to the piling on with the fixings and stayed together without falling apart while munching on them.

Even better 2 days later for lunch with the bun steamed in the microwave.  Daughter could only eat half of her hamburger the other night so it made a great lunch addition today.

Formula