The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

almond

  • Pin It
mamatkamal's picture
mamatkamal

 Since I was young I've always been intrigued by these sesame/honey cookies, called in Morocco "Chebakia", not only for their beautiful flower shape but also because they are surprisingly delicious sweet treats and I love all the flavours in them!  Chebakia is one of the luxurious, tasteful, traditional and special occasion sweet, served without fail on Moroccan Ramadan table with Harira on Ftour (Iftar) meal.  However; in some regions in Morocco, chebakia is also served at wedding ceremonies and other special feasts.  Traditionally, few days before Ramadan, the whole family usually gets together to make large numbers of these cookies, which are customarily shaped like a rose, symbolizing "Respect and Love".  

Because of chebakia popularity and its cultural significance in Morocco, this has made these sesame/honey cookies synonymous with Ramadan. In fact, no Moroccan Ramadan is complete without chebakia, which can be bought almost anywhere in the street.  My Mother taught me how to make chabakiya when I was a kid, and I remember she used to talk about how tricky making those cookies were, and how her chebakia  would never taste like her mother's even if she used to make the best chabakiya I've ever tasted!  So last weekend, I decided to make those little cookies, and they brought me back as little kid again. They made me think of my mother and where I come from.  When I prepare chebakia, I always have those wonderful memories, and so will my lovely boys, one day! 

Chabakiya or Chbakia [S H A B A K E E Y A}  = الشّباكيّة, (also spelled Chebbakiya and Shebakia) is a general term for Moroccan traditional sweet sort of fried flower dessert, and which was originally considered as a confectionery Halwa [H A L W A} =حْلْوَة, which means "Cake" because of its sweet taste and flower crispy biscuit shape. It will sound odd for some of my blog followers; "A fried cookie? Come on, really?". Yes, indeed, it is a fried, chewy and sticky cookie that, strangely enough, goes so well with HariraBUT NOT tea or coffee! The sweetness of Chabakiya is intended to offset the sour yet soft, touch of the national soup, called Harira. Give me one chebakia and a bowl of Harira any day, any time and I’d be a happy woman! . 

Chabakiya is made with ingredients, very common in Moroccan Cuisine, such as sesame seeds, almonds, aniseeds, cinnamon, gum arabic, orange flower water, honey, yeast etc.... The dough is made by kneading wheat or white flour or mixture of both, with all the ingredients and mixed together, then flattened and cut into squares using a special Chebakia mold to cut the dough, then fried in oil and submerged in sweet honey syrup (usually orange flower water flavoured).   The result is a declicious, sticky, sweet and slightly chewy cookie  that looks like flower almost, and that tastes a little bit like a spicy, crispy, savory Fekkas, and a little bit like a hot glazed, sweet Almond/Honey Breewat. Both the flavour combination and the texture of chabakiya is amazing! 

Chabakiya is a little time-consuming but well worth the effort. It's also endlessly adaptable, substitute more modern ingredients for different flavours, use corn or ginger or orange syrup instead of honey, so chabakiya is more sticky and shiny. If you don't like sesame seeds or almonds,  replace them  for hazelnuts or pine nuts or peanuts or pistachio or linseeds etc....  which will change the flavour quite a bit, but they will taste great!  Don’t be intimidated by shaping technique of chabakiya, it is quite easy to make, and in fact you can create any shape you like! When making chabakiya, make sure not to overwork the dough (generally, 7 to 10 minutes seems reasonable).  This detail is very important, since gluten development, resulting from overworking the Chabakia dough, will make it tough when cooked. It is also important to maintain the temperature of the frying oil because if the temperature is too high or if you overcook them, chabakiya will be too hard and if the temperature is too low, or you undercook them, the resulting chabakiya will be too pale, very greasy and unappealing.  Note that chebakia will continue to colour slightly a few minutes after removed from the oil, so you will need to be careful when removing them. 

N.B.:

1-In Fes and some other regions as Rabat, Salé etc.., this same chabakiya is called Mkhar9a (also spelled Mkharqua or Mkharka = المْخَرْقَة ).

2-Whereas in Wajda (Oujda - East of Morocco) and also some parts in Fes, it is called Griwech or Griwesh or Griwchat =كريوْشْ 

3-In Agadir (South of Morocco), they have a special version of Chabakiya, called Bouchnikha = بوشْنيخَة ou Chebakiya Khyout (5yout) = الشّْبّاكيّة خْيُوطْ .

Below shows the photo of Bouchnikha, Agadir's version of Chabakia, by  Meriya (CLICK HERE FOR MERIYA'S BLOG)

4-There are several different shapes of chabakiya, the most popular one is Chabakiya Blighat or Baboush = الشّْبّاكِيّة بْليغاتْ, which has the shape of the hand-made leather shoes called in Morocco Babouche =  بَبُوشْ or Balgha (Balra) = بْلْغَة.

Below shows the photo of Chebakiya Blighat by Meriya (CLICK HERE FOR MERIYA'S BLOG)

5-There is a different type of Chebakia called " "Halwa Mja3ba" = الحلوة المجعبة. This is a very popular traditional type of Chebakia, and curiously enough, it is prepared by men only.  The dough needs very slow rising time for 17 to 24 hours, and requires a lot of practice and patience to achieve success. There is a video here by Moroccan Chef Cook Choumicha which shows how to make Halwa Mja3ba. I took the picture below of "Halwa Mja3ba" from this Cuisine Site!

I'm submitting this post to Susan's Yeastspottinga blog devoted to yeast bread.  Please check it out!

  Rosebud Chebakia / Chebakia sous forme de rose:

 

 

Ingredients for Chebakia dough : / Ingredients pour la pâte de Chabbakia:

-1 kg flour (I used strong white bread flour), sifted / 1 kg de farine tamisée (J'ai mis la farine forte blanche, je crois c'est ce qu'ils appellent en France "Farine T55", mais je ne suis pas certaine)

-200 gr brown sesame seeds / 200 gr de graines de sésame brunes

-2 tablespoons anise seeds / 2 c à soupe de graines d'anis

-2 cloves / 2 clous de girofle

-1/2 teaspoon salt / 1/2 c à thé ou à café de sel

-2 tablespoons ground cinnamon / 2 c à soupe de cannelle moulu

-200 gr blanched almonds / 200 gr d'amandes blanchies

 -60 ml white vinegar / 60 ml de vinaigre blanc

 -1/2 teaspoon saffron threads  / 1/2 c à thé ou à café de pistils de safran 

 -Few small grains of gum arabic / Quelques graines de gomme arabique 

-100 ml pure olive oil / 100 ml d'huile d'olive de bonne qualité

-1 egg / 1 oeuf

-1 egg white / 1 blanc d'oeuf

-100 ml melted butter / 100 ml de beurre fondu

-180 ml orange blossom water (use good quality) / 180 ml d'eau de fleur d'oranger de bonne qualité

-You will need about 60 ml warm water, depending on your flour quality.  Add more if you need to./ Vous aurez besoin d'environ 60 ml d'eau tiède. Il faut prendre en considération la qualité de votre farine, ajouter plus d'eau si nécessaire.

N.B. If necessary, use this water to dilute the yeast with pinch of sugar, cover and allow to rest for a few minutes. / Si  nécessaire, utiliser cette eau pour diluer la levure avec un tout petit peu de sucre, puis couvrir et laisser reposer quelques minutes.

-1 teaspoon baking powder (About 5 ml) / 1 c à thé ou à café (Environ 5 ml) de levure chimique ou patissière ou la poudre à pâte

-1/2 teaspoon (About 2.5 ml) yeast / 1/2 c à thé ou à café (Environ 2.5 ml) de levure boulangère

N.B. : I used instant dry yeast, but you might use fresh or active dry yeast as well.  /  J'ai mis la levure instantanée mais vous pouvez aussi utiliser d'autres types de levure soit fraîche ou sèche active.

 

 Sweet Honey Syrup: / Mélange de Miel :

-1.5 kg best-quality honey / 1.5 kg de miel de bonne qualité 

-2 tablespoons orange flower water / d'eau de fleur d'oranger

-Pinch of gum arabic / Une pincée de gomme arabique

-1 cinnamon stick / 1 bâton de cannelle


 For Frying Chebakia : / Faire frire le Chebakia:

-1.5 liters vegetable oil / 1.5 litres de l'huile végétale

  

Other/Autre Ingredient:

-About 100 gr golden sesame seeds, toasted, for decorating / Environ 100 gr de graines de sésame brunes pour la touche finale

  

Prepare the Chebakia dough: / Préparer la pâte de Chabbakia:

1-You have to plan ahead on this recipe, to get the sesame seeds, washed, dried and available.  Wash out the dirt and mud. Drain the seeds and let them dry in the sun, placing them on a large baking pan. This will take 1 to 2 days to dry them.  When dry, remove any small stones from brown natural sesame seeds. / Préparer les graines de sésame avant de commencer la préparation de Sellou.  Laver les graines de sésames et laisser sécher  naturellement au soleil, ceci peut prendre 1 jusqu'à 2 jours.  Puis enlever les mauvaises graines et faire attention si jamais il y a des petites pierres noires.

2-Toast sesame seeds in a small pan over medium heat until lightly browned, stirring or shaking the pan constantly.  Allow to cool. /Faire dorer les graines de sésame à la poêle en remuant sans arrêt. Laisser refroidir.

3-Grind sesame seeds into fine powder. / Faire moudre les graines de sesame au moulin jusqu'à obtention d'une poudre bine fine.

4-Toast the blanched almonds either in the oven or in a heavy, ungreased skillet or pan until golden, stirring every few minutes otherwise they will burn. / Dans une poêle ou au four, faire revenir les amandes blanchies qu'on brasse fréquemment jusqu'à coloration.

5-Grind almonds into fine powder. / Faire moudre les amandes au moulin jusqu'à obtention d'une poudre bine fine.

6-In a large bowl, place ground sesame and almond with the flour and all other dry ingredients, then add the remaining ingredients and mix well to form a stiff dough.  Knead the dough with hands for about 10 minutes. / Dans un grand bol, mélanger les graines de sésame et amandes moulues, puis ajouter tous les ingrédients secs, bien mélanger le tout, ensuite ajouter le reste d'ingrédients en formant une pâte assez ferme. Surtout la pâte ne doit être collante.  Pétrir à la main pendant 10 minutes environ.

7-Cover the dough with a towel or plastic wrap to let it rest for about 30 minutes./Couvrir avec un film alimentaire ou un torchon propre puis laisser reposer pendant environ 30 minutes.

8-Divide the dough into 6 equal parts and wrap each dough ball separately in plastic wrap./ Couper la pâte en 6 boules égales et couvrir chaque boule avec un film alimentaire. 

Shaping Chebakia : / Façonnage de Chabbakiya:

1-You don't need to flour your work surface to roll out the dough. Using a rolling pin, roll out each part into a very thin rectangle. / Au rouleau pâtisserie, étaler chaque boule en un grand rectangle très mince.  Pas besoin de fariner le plan de travail car si la pâte est bien faite, elle n'est pas supposée de coller.

 2-Use Chebakia cutter to form squares, which should have five (5) strips each. / Avec un emporte pièce de chabbakiya, couper des carrés qui doivent avoir cinq (5) lanières chacun.

 

  3-But, if you don't have a special mold for Chebakia, simply cut the the thin dough into small squares, measuring about 8 cm on all sides. Then using pastry wheel with fluted edge, make four (4) evenly spaced cuts lengthwise in each square, but not cutting through to the edges of the square. / Mais, si vous n'avez pas un emporte pièce de chabbakiya, utiliser tout simplement une roulette dentelée, puis couper des petits carrés dont les côtés mesurent environ 8 cm, puis faire 4 longues incisions parallèles à l'intérieur de chaque carré, mais sans arriver jusqu'au bord. 

 4-Now you will have little squares with five (5) strips each. / Vous aurez des petits carrés, ayant cinq (5) lanières chacun. 

5-This is Nassim's technique to fold Chebakia, very easy and clever! He inserts a straw into the square, making sure that the strips number: 1, 3 and 5 are on top of the straw, whereas strips number: 2 and 4 are under the straw. /  Ici, je vous montre une technique de mon fils Nassim, mon petit chou de 9 ans, pour façonner le Chebakia que je trouve toute simple mais efficace et bien pensée. Il insère une paille à l'interieur du carré, en veillant à ce que les lanières numéro: 1, 3 et 5 soient au-dessus de la paille, tandis que les lanières numéro: 2 et 4 soient sous la paille.

 6-He takes the straw and allows the strips of dough to slide down. He removes the straw, then, using his little fingers, turns the dough inside out. / Il prend la paille vers le haut, en laissant glisser les lanières sur un plan de travail, puis il retire la paille.  Ensuite, il travaille avec ses petits doigts pour faire sortir la fleur vert le haut.

 7-Then, he gently pinches both the opposite corners to seal the flower Chebakia, and that's it! / Puis, délicatement il attache les 2 coins ensemble pour bien sceller la rose, et c'est tout!

 8-Repeat the process with the remaining squares and the covered dough. /  Faire pareil avec le reste de carrés et la pâte recouverte du film alimentaire.

N.B. As you can see the shaping of Chebakia is not the same on the photo below, it's normal, since some were made by my lovely boys, some by my husband and others by our friend and myself.  But they all look beautiful. /Comme vous pouvez remarquer le façonnage sur la photo ci-dessous, est différent, puisque quelques uns ont été faits par mes adorables enfants, les autres par mon mari, notre amie, et moi-même, mais l'important qu'ils sont tous beaux!

And here are some well-detailed photos how to shape Chebakia by the food writer Christine-Amina Benlafquih CLICK HERE / Voici aussi des photos comment façonner Chebakiya Marocaine, et que je trouve vraiment bien faites par Christine-Amina Benlafquihl'experte américaine en cuisine Marocaine, CLIQUEZ ICI

 

Prepare the honey syrup : Préparer le  sirop au miel:

-Heat the honey for a few minutes, it should be warm but not bubbling. Then add  to honey the orange flower water, gum arabic and cinnamon stick and turn off the heat. / Chauffer le miel pendant quelques minutes, attention ne laisser pas bouillir.  Puis ajouter l'eau de fleur d'oranger, gomme pilées et cannelle et mélanger le miel.  Retirer du feu.

 Cooking Chebakia / Faire cuire Chabbakiya:

1-In a deep fryer or large pot, heat vegetable oil over moderate heat. / Sur un feu moyen, faire chauffer l'huile dans une poêle à frire ou autres. 

N.B . Before starting to fry Chebakia, test the temperature by dropping a small piece of carrot into the oil; if it floats and quickly starts to brown, then you can start frying.  It is very important to make sure the oil is hot enough before frying because if the temperature is too low, the resulting product is very greasy and unappealing. To keep the oil temperature constant while frying, fry only a few Chebakia at a time. / Avant de commencer à faire frire le Chebakia, vérifier la température de l’huile de friture, en jetant dans l'huile un morceau de carotte, et s’il dore et remonte à la surface, alors vous avez le feu vert pour commencer.  Surtout n'essayez pas d'aller plus vite en mettant trop de Chabakiya en même temps dans la poêle à frire car si il y en a trop, ils vont abaisser la température de friture, ainsi vos Chabbakias absorberont beaucoup de gras et goûteront l'huile.

2-When the oil is hot, then reduce a little bit the heat, and add Chebakia, only a few at a time, and fry for 4 to 5 minutes, on both sides or until brown. Add more cold oil, if necessary, and allow a couple of minutes to return to perfect frying temperature, then continue cooking Chebakia. / Dés que l'huile est bien chaude, baisser immédiatement un peu la température.  Faire frire seulement quelques Chebakia à  la fois pour 4 à 5 minutes de chaque côté ou jusqu'à ce qu'elles soient bien dorées et gonflées.  Ajouter plus d'huile froide si nécessaire et attendre quelques minutes jusqu'à que l'huile se réchauffe et continuer à cuire le reste des Chabbakiyas de la même façon.

 Soaking the Chebakia in Honey Mixture: / Faire tremper Chebakia dans le mélange du miel:

 1-Drain and put Chebakia in the hot honey, then gently push down to submerge them in the honey. Allow to soak for 10 to 15 minutes./ Bien les égoutter, puis plonger-les dans le miel chaud, sans les entasser. Laisser le Chebakia trempée dans le miel  de 10 à 15 minutes.

 2-Remove the chebakia from the honey and sprinkle slightly with toasted sesame seeds or with almonds, coarsely chopped and toasted. Serve with Harira, Enjoy and Happy Ramadan! / Retirer et égoutter. Saupoudrer Chebakiya de graines de sésames grillées ou amandes grillées et hachées grossièrement. Servir avec du Harira et Bssaha w Raha et Mabrouk 3likom Ramdan!

How to shape Rosebud Chebakia / Façonnage de Chebakia sous forme de rose:

 1-Using a rolling pin, flatten the Chabakia dough into a very thin circle. Use the circular cookie cutter or a small glass or others to cut smaller circles out on the large circle. / Utiliser un rouleau à pâtisserie, puis aplatir une boule de pâte de Chabbakia sous forme d'un cerle très mince, ensuite couper des petites rondelles avec un emporte-pièce rond.

 2-Arrange the six (6) small circles, half stacking on top of each other. With your fingers, press the edges of the circles to make them thiner./ Placer les six (6) petits cercles en rang sur une seule ligne, de telle sorte que chaque cercle doit cacher la moitié du cercle à côté. Aplatir un peu les bords des cercles avec vos doigts.

3-Place the stuffing on top of the second circle (Roasted or fried almond or almond paste or date paste  or fig paste etc...). / Placer votre farce sur le deuxième cercle (qui peut être soit amandes roties ou  pâte de dattes ou d'amandes ou de figues etc... )

4-Start rolling from the first circle, the one near the stuffing. / Commencer à rouler à partir du premier cercle, celui qui est près de la farce.

 

 5-Press the dough gently in the centre to help open the rose./ Délicatment, appuyer sur le milieu de la pâte pour faire ouvrir la rose.

6-To open the rose, you must force the bud open by a straw or your fingers or other tools, continue pressing the petals to separate them from the bud, and until all the petals are open and full. Don't be overly gentle during this process!/ Utilisez une paile ou vos doigts ou autres outils pour ouvrir les pétales de la rose et les separer du coeur. N'accordez pas beaucoup d'importance aux petits details.

 

  

loydb's picture
loydb

A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:

  • 33% of the flour was home-milled hard red and white wheat in a 50/50 mix
  • I used more dried fruit -- 2 oz each of dried golden raisins, cranberries and cherries soaked overnight in Kraken rum with Mandarin Orange and Vanilla extracts.
  • I used more nuts -- 2 oz each of pecans, walnuts and almond slivers that I toasted beforehand.
  • Even after extended rising time, the loaf wasn't filling the large (13" x 4.5" x 4.5") pullman pan, so I put it into an unheated oven, turned to 325, and left for 1 hour 45 mins. I will go longer next time, but I was worried about burning it. As you can see, it rose perfectly.
  • For the candied fruit, I used 1.5 cups of candied tangerine peel. I was happier with the orange peel, I'll use it next time. The tangerine peel was thinner and a little more bitter.

We'll be eating breakfast (and probably dessert) off of this for awhile. I may try making french toast with the last bits.

 

 

freerk's picture

sautumner frangipani; diverting all power to the pies

August 13, 2011 - 2:13pm -- freerk
Forums: 

Even though summer just doesn't seem to happen this year in these parts of the world, there are some wonderful summer fruits to be enjoyed.

Being under a strict bread baking embargo right now due to an overfull freezer, it seemed best to take advantage of the local produce (and fix my weekend baking crave in one go).

Here they are: 1x full fledged "summer of your dreams" in the shape of an almond lemon torte with fresh strawberries;

diverpro94's picture
diverpro94

I love making tarts! It's my new obsession! I've tried a couple recipes, but this French Date and Almond Tart is my absolute favorite... Well after some recipe testing and revisions. In fact, I love it so much that I'm officially naming it my signature pastry.


 


The first time I made it was for a get well dinner for a friend. She just had major surgery and was under some pretty hefty prescription drugs when I delivered her a lasagna, a fresh loaf of pain de champagne, and a tart. She opened the box with the tart and replied, "Oh! Isn't this what they serve to the queen?" I quickly nodded my head and walked her to her chair. Too funny.


 


French Date and Almond


 


-Colby


Blog


Website

kaiyaw's picture

Need a Bread Recipe Containing no Wheat, Corn or Rice. Can anyone help??

January 7, 2011 - 11:05am -- kaiyaw

After Having a Miscarrrage 2 years back I developed  Endometriosis which has caused my digestive system to go out of wack. I am unable to digest certain proteins: Wheat, Corn and Rice. When I eat food containing these things( Even as a preservative) I have head pressure, head achs, hives and swelling in the stomach and ovaries. This makes it hard to go out to eat anywhere  or buy most things at the grocery story because most things contain Corn syrup/starch wheat or rice. 


I have found that I can have 1 Grain: Oats


 

meadmaker's picture
meadmaker

Almond Biscotti 2/3/2010


I followed one of the recipes on here ( http://www.thefreshloaf.com/node/13979/king-biscotti-almond-biscotti-%E2%80%9Ccantucci%E2%80%9D ), and it turned out yummy! It was one of the recipes that I had all the ingredients for here at home. As for the almonds, I had a bag if Smokehouse Almonds that I rinsed the seasoning off of, before putting in the oven to roast. (Thanks to Turosdolci for the recipe!)


The one difference in outcome was that mine was a bit darker on the inside due to having added a bit more cinnamon since my cinnamon container is several *cough-cough* years old.


As for what to do with all this, I'll probably pack them up for my husband to take to work tomorrow. They are delicious!

SumisuYoshi's picture
SumisuYoshi

Satsuma and Almond Bread


In my continuing quest to stick any fruit I can into a loaf of bread, I wanted to try adding some type of citrus to a loaf of bread. Pears, strawberries, and bananas worked, so why not right? I figured that if I left individual sections whole and was very gentle when handling the dough, they wouldn't add too much excess moisture. That meant I needed to use a rather small citrus, and since I happened to have satsumas around they got the nod. I made from zest from them to put in the dough too, and used an orange olive oil so the bread itself would also carry a bit of the citrus flavor. Almonds seem to pair the best with citrus to me, so I used some slices almonds in the loaves. In the future I don't think I'll use sliced almonds, they don't distribute quite as evenly in the dough, live and learn!


 

Almond and Satsuma Bread

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

  Ounces Grams Percent
Starter      
Bread Flour 8 oz 230 gm 100
Water 5.25 oz 150 gm 67%
66% Levain 3 oz 85 gm 38%
Final Dough      
Starter 16.25 oz 461 gm 87.%
Bread Flour 13.5 oz 383 gm 72.9%
Whole Rye Flour 2.5 oz 70.9 gm 13.5%
Kamut Flour 2.5 oz 70.9 gm 13.5%
Satsuma Zest .2 oz 5.6 gm 1%
Water 9 oz 255.1 gm 48.6%
Pear Puree 4.35 oz 123.3 gm 23.5%
Satsuma Sections ~7 oz 198.45 gm 37.8%
Almonds 7 oz 198.45 gm 37.8%
Salt .25 oz 7 gm 1.4%
Orange Olive Oil 1.5 oz 42.5 gm 8.1%
Final Weight      
  64 oz 1816 gm 346.2%

 

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water for the recipe, then add in the honey and hazelnut butter.
  3. Mix together the flours, zest, and salt, then mix in the starter, water, and oil til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and then flatten it out into a rectangle. Spread as many of the almonds as possible over the top of the dough, then give it a fold or two to incorporate them. Once the almonds are incorporated put the satsuma sections on the top of the dough and do two more sets of gentle stretch and folds to incorporate the satsuma pieces.
  5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
  6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Either shape the loaves into boules, batards, or do a letter fold and stretch them tight for brotforms. Place the shaped loaves in brotforms or on the towels (seam side up)
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
  10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
  11. Bake for 10 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 10-25 minutes, the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

I think what really made this bread work was the incorporation of the zest and orange olive oil. The weight on the zest is actually a bit variable, same for the satsuma sections, I just used 3 satsumas and all the zest and sections from all 3. The oil and zest really help bring a subtle citrus flavor to all of the bread, leaving the pieces of satsuma as still slightly juicy bursts of citrusy flavor. The satsumas don't get completely dried out, but they do get somewhat concentrated. I can definitely say this is a bread that needs no orange marmalade! The pear puree can be replaced with probably about 3-3.7 oz of water, however I think the puree helps to keep the bread a bit moist and carry the citrus flavors better. I had a little trouble with the stencil on this one, the characters had some 'floating' sections so I had to cut the stencil with small lines connecting those. I need to work on a way to make that look a bit better. Now I just need to decide on a fruit to tackle next...

Some pictures:

Satsuma and Almond Bread

Satsuma and Almond Bread

Satsuma and Almond Bread

Satsuma and Almond Bread

Pages

Subscribe to RSS - almond