The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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daveazar531's picture
daveazar531

I was in the mood for nutella so i started googling what i could do with the stuff and i ran accross this

Steamy Kitchen Article

But i am tring to not use the NK bread as much anymore so i used the BBA recepit for Challah. the only thing i didnt do was let the  4 strand loaf proof for 90 minutes. its getting late and i didnt want to wait. i got some decent oven spring(gas oven, no steam). For a rookie who doesnt really follow the "rules" im really happy with the result.

Up intill the shaping of the braids i followed BBA formula. I scaled and preformed the braids so they would roll easyer then I used a serated knife to open each braid and load it with nuttela.

 

Pinching them shut can get messy but i realised that if you let the weight of the braid strech the dough as you pinch it is much cleaner

 Considering i only let the loaf rest 10 minutes before putting it in the oven and i didnt bother with steam im happy. I would have liked my if the loaf had a better shine to it. A better glaze then the one I used (egg whites and a little half an half) might be the right move next time

Crumb pictures from this morning

jembola's picture

Who has successfully turned stone ground whole wheat into a proper loaf?

March 25, 2009 - 9:02pm -- jembola
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In the interest of buying and eating local food, I just bought 50 kilograms of local stone ground organic whole wheat (red fife) and "fine sifted" wheat flour, which is pretty much like whole wheat but a little lighter with less bran. I was assured it was very good quality and high in protein for bread baking. I'm keeping it refrigerated so I know it's fresh.  I thought I'd just keep experimenting till I got it working well. 

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