What's for breakfast, honey?
They call it the most important meal of the day, and I tend to agree with them. Get off to a good start, for instance with your morning newspaper, a cup of black coffee and some still-hot-from-the-oven breakfast rolls, and you're at least halfway there. Yesterday, I mixed, bulk fermented and shaped some mini-batards from a batch of Hamelman's "Semolina bread with a whole-grain soaker" formula (p. 137 in "Bread"). This delicious and simple formula is extremely versatile; I've used it for regular breads, rolls and some uttely delicious, crunchy baguette-shaped loaves in the past. The durum flour makes the crust crisp and crunchy and the whole-grain soaker adds plenty of chew to the crumb. I rolled half of the mini-batards in sesame seeds and kept the other half plain, before placing them in the refrigerator for proofing overnight (approx. 14 hours). I had also prepared a batch of raisin bun dough, and these were also proofed overnight in the fridge, ready for baking first thing in the morning. Here's a snap of the plain durum mini-batards just before they hit the oven:
As the goodies baked and filled my apartment with the most pleasant smell, I brewed a couple cups of coffee ("black as midnight on a moonless night", to quote Twin Peaks' Special Agent Dale Cooper) and leafed through the newspaper. Below is a photo of the raisin buns (at the back), the durum minis and some oatmeal raisin cookies (to go with that glass of milk). Enough to lighten up my monday morning!
Comments
Nice! Hans. could you share the recipe of your oatmeal raisin cookies? Plzz.
thanks
khalid
I used the recipe from ABAP, and it's pretty close to this one: http://www.joyofbaking.com/OatmealRaisinCookies.html
The seeded batards are so pleasant on the eyes, the shaping and toppings are perfect. And oatmeal raisin cookies! Perhaps some of my favorite cookies ever! I have used the joyofbaking recipe before and loved it, so Khalid, you won't be disapointed.
Hans, even if it is simple oatmeal raisin cookies, you still make anything and everything look so incredible.
Lovely baked fayre, as always Hans.
I'm just finishing one of those "black as midnight on a moonless night" coffees you mentioned; but it's fruit and yoghurt in my breakfast pot.
Still, looking forward to the Guacamole [home made, of course] with Pain au Levain [mixed starters] for lunch.
Very tempting range here
Best wishes
Andy
Thanks a bunch arlo and Andy!
Sounds like you had a terrific lunch lined up for today, Andy :)
Congratulations on another stunning bake Hans. Out of all of the wonderful content that surfaces on this site, I am always most inspired by your offerings.
I am a particular fan of the semolina bread from hamelman, but it never occured to me to use the dough for dinner rolls... what a great idea!
Enjoy,
Ben
With a lovely breakfast like that, how could one not have a great day?
I bet they not only tasted great with coffee and milk but also a good cuppa
tea! I freeze up cookie dough and bake a few at a time. That way they are warm and fresh..but mostly we don't eat to many at once that way. : ) I've got some oatmeal choc. chip in the freezer and after seeing yours...well I'll have to bake some to have with homemade ice cream.
Sylvia
Thanks Lindy, Ben and Sylvia! :)