Blogs

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.

So the last you heard, I was picking up my trailer and just about to get the show on the road.  Well, I haven't quite been 'on the road' baking yet, but I have been using the trailer as an 'at home' bakery in my warehouse/home.  I've sold at the last three Bozeman Winter Farmers' Markets, plus had a couple of other gigs this week.  Below are a few photos to give you a timeline of what's been going on here in Belgrade/Bozeman:

Rye boules from the first market I attended back in February.  This one's for you Eric.

Who would've known I'd meet an Italian pizza guru here in Belgrade?  Friend and top-rate baker Tommaso Damasco spent time both working with me teaching me the proper way to make Pizza Romano, and in turn he learned to laminate and make croissant dough.

A little bit of parmesan to top off the pastries...

Yes, I got out the silver platters and doilies for the Bozeman Film Festival.  I made these Spinach Artichoke puffs and other hors' d'oeuvres for the occasion.  I even wore a collared, button-up shirt to play dress-up, but you'll see no evidence of that.

This is looking into the trailer from the entrance.  The freezer, fridge and ovens are on the left, the sinks are on the right.

Here's a couple of work benches and cooling racks.  The near bench is 2'x4' and  is attached to the generator compartment.  I put flat-iron back splashes (and a side one here) on the wood surfaces to keep flour from getting behind them.  The far table is 2'x6' and to the left of the mixer is an under counter fridge with a 2.5'x4' stainless steel work top.

This is my set-up for the indoor market in Bozeman.  Hot Cross Bun 4-packs, just in time for Easter,  are in the white boxes on the left.

There you go. 

If you want to check out bunches more photos, this is the bakery FB page.  I think I have all the photos set to 'public view' so even if you don't have a FB account I believe you can see them.  Feel free to 'like' the page.  That would be nice :)

Happy baking everyone. 

-Mark
http://SinclairsBakery.com

On and off, I have been working on baguette.

I only bake one small size each time, so my familly won't get tired of eating them ('-'*)

They are all 30% poolish.

I still haven't gotten THE perfect one yet, but enjoy the little progress and findings everytime!

begin to get little edge on the coupe

Above ↑  is my favorite one! 

After a short break from posting in my blog, I am back at the helm.

This weekend I thought I would try a seeded rye that, at first sight a while back, had me drooling since.  Breadsong's post of this bread inspired me to try, bake, devour.

I adjusted the formula to include organic spelt flour, as I did not have any barley flour on hand.  Also, instead of barley malt, I used 50% molasses 50% honey.  This bread may surpass my love for Danish Rye.  It has a dense texture, very pleasant, light flavour, with a touch of sweetness.  I am not usually one for any sweet hints in my bread (unless dried fruit used), especially rye, but it works nicely in this one.  Definitely a new addition to my regular bakes.

The only adjustment I would make is the total amount, as it overflowed a bit in my bread pan.  The original formula is meant to fit into a 9" pan, I only had an 8" on hand.

Baking with the 3 GMA’s again this week for Easter where hot cross buns and babka are on the list.  Good Friday is Hot Cross Bun Day and we decided to make an overnight poolish for the buns and a small 200 g YW dough for the crosses.  The crosses were only 12.5% whole grains trying to make them a shade lighter in color than the buns.

We did 2 sets of S&F’s over 40 minutes to incorporate the bourbon re-hydrated dried; apricots, cranberries and raisins and then let the dough ferment for 1 hour. 

For the crosses we mixed 100 g of YW with 100 g of AP and 25 G of WW with 20 g of sugar and let this ferment on the counter2 hours before the bun dough came together.  We later added 2 g of salt to the mix before final proof of the cross dough.

After the bulk ferment the dough was divided into (4) 150 g pieces and (6) roughly 70 pieces.  The larger pieces were further divided into 4 balls that were placed into ramekins to make clover leaf rolls and make natural seams for the crosses to be placed.  The 70 g rolls were placed into muffing tins where the crossed were laid on top.  

Final proofing of the rolls took 6 hours on the counter before the crosses were placed on top, egg wash applied and placed into the 450 F mini oven with one of Sylvia’s steaming cups.  We baked the muffin tins first followed by the ramekins as the 2nd batch.

After 8 minutes the steam came out and the mini oven was turned down to 425 F, convection this time.  The tins baked for 7 minutes more – 15 minutes total and the ramekins baked for an additional 3 minutes - 18 minutes total.

We juiced ¼ of a lemon onto ¼ C of powdered sugar, stirred and then micro waved the mix for 30 seconds to clarify the glaze.   The buns were un-molded onto a cooling rack as soon as they came out of the oven and then the glaze was brushed on the entire top of the buns while still hot.

These turned out well as a desert roll, warm with butter, and made fine French toast the next morning too.  They are worth the work to make them at least one day a year.

Formula

Waiting ...

Our oven builders have all packed up and left ... and now the oven sits still and quiet except for the faint hum of small fan heater running day and night within its walls ...

... after Easter we hope to have the chimney connected and the granite stone laid at the mouth of the oven ...

... until then I continue to experiment with my sourdough and practice patience ...

Cheers,
Phil

I was curious (again) .... I was wondering if pepper, if baked, would hold its flavour and heat... well it holds it heat a little there is a nice tinge on the tip of the tong after a few bites. But I was supprised what a nice flavour black pepper actually has. 

The bread is light,soft with a nice crumb. So; all with all, it worked really well.

Black pepper bread

You can make this dough without the sourdough starter, remove the sourdough and increase the dried active yeast to 20gr. The sourdough just gives that nice extra flavour.

Almond ground raw                             20 gr

Black pepper corn toasted                    10 gr

Anise seed toasted                                 5 gr

12% white flour                                     850 gr

Rye meal stoneground                         50 gr

Semolina                                              100 gr

Gluten flour                                           25 gr

Water luckwarm                                  650 ml

Yeast active dried                                  10 gr

Sourdough starter 60% hydration      107 gr

Salt                                                         20 gr

a)      For a starter: mix rye, semolina, water, starter, yeast, 300 gr flour. Activate to double volume

b)      Meanwhile: dry toast pepper &  anise seed, cool and ground in spice grinder

c)       Once the starter has reached the volume, quickly mix ALL ingredients together

d)      Auto lease for 20 minutes

e)      Kneed to fine window pane test, this takes a while

f)       And yes the dough is sloppy

g)      Let it rise to double to triple the volume.

h)      Divide in 450gr portions

i)        Round up, roll out, roll up, quarter turn, roll out and roll up

j)        Place on baking tray, I use baking paper

k)      Preheat the oven to 200°C, top and bottom heat no fan

l)        Make incisions  any pattern you like, dust with rye flour

m)    Cover with a light cloth, and rest until double in volume

n)      Pre-steam the oven with a spray bottle and a little container of water in the oven for 2 minuteso)     

o)      Bake the loafs for 20 minutes

p)      Check by tapping the baked bread on the bottom, it needs to sound hollow

q)      Cool on a cooling rack

r)       Very nice with some old cheese, like mature Gouda.

s)       “Eet smakelijk”