I am looking for a structual gingerbread recipe that tastes good. It will only set for a day or too. Plan on having the grandbabies decorate it on christmas eve, then eat it on christmas day. I have a good recipe for structual gingerbread but its not anything you would want to eat.
Anyone have a delicouse and sturdy gingerbread recipe they would like to share.
Here's my formula for a beer bread I make from time to time:
Question: I typically use the beer to make the poolish instead of the water to jack up the flavour of the pre-ferment. The results have always been good (which I guess is the ultimate guide), but could it be better if I used the water instead?
The Dutch embrace it all and make their way to the mall to shop till they drop and return home with many a gift, that plenty a spirit will lift.
Does this tradition ring a bell? Well, maybe if you hear his name your X-masses will never be the same;
Sinterklaas is what he's called...
Please don't be too appalled Dear Santa and elves When you see yourselves reflected in this feast that is politically incorrect to say the least.
For Sinterklaas - indeed- is the reason why A guy who goes "ho ho" stops by on your shores; his boat is now a sled, the horse became reindeer with noses red. All devoid of that annoyed "black Pete", made obsolete by elves who can show themselves without any accidental tourist dropping jaws 'cause they see their Santa Claus fretting in such an anachronistic setting.
Here in the old world, tradition reigns and black Pete, alas, remains... However racist it may seem; rest assured the theme at the root of all of this, is equal and Santa is just a better sequel to a storm of giving and sharing, so let that be your bearing!
Give and share, share and give, and live a full life void of strife!
There are many traditional baking goods associated with Sinterklaas. Butter fondant, chocolate letters, chocolate fondant frogs and mice (nobody seems to know where they came from) and pepernoten. There are three varieties of them floating around, going from rather chewy and lebkuchen-like, to crunchy and easy to eat. The traditional pepernoot is right in the middle and made with harshorn salt (yes, we use Rudolf's antlers to make cookies). This is the king of all rising agents when it comes to strength.
Since baking with hartshorn salt involves a chemical reaction to cause your kitchen to smell like ammonia for about a minute during the bake, many people are a bit wary to use it. Rest assured that there is no harm done; open your kitchen window to get rid of this volatile gas even faster. No traces of it will be left in the pepernoten. For those interested in trying it; King Arthur sells Hartshorn salt as "baker's ammonia" on their site.
Here's the video recipe.
Traditional Pepernoten (big batch)
1 kg. all purpose flour 500 gr. honey 300 gr. sugar 3 eggs 15 gr. hartshorn salt 1½ ts cinnamon ¾ ts cloves 1 ts white pepper pinch of: nutmeg coriander ginger all spice cardamom 100 gr. confectioners sugar a little water. Method
Warm the honey on a low heat together with the sugar, the eggs, hartshorn salt and all the spices, untill the sugar has melted. Mix well. Sift through the flour in parts and mix well until the stiff dough comes together (be careful not to wreck your KitchenAid on this dough!).
Preheat the oven to 190° C and grease two sheet pans. Form 2 cm balls out of the dough, place them on the sheet pan, keeping enough space between them (at least 1 cm). Bake the pepernoten for about 15- 20 minutes in the middle rack of your oven until golden brown.
Right after baking let them cool on a rack. Bring some confectioners sugar diluted in a little water to the boil, mix until smooth and brush the pepernoten with it to give them a nice finish.
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I stopped using a poolish and still get great flavor
I've always used a poolish for my no knead bread recipe. It called for one cup of APF and 6 oz of water and 1/8 teaspoon of instant yeast. I would let it ferment over night and then mix it with 7 oz of bread flour, 2 oz semolina flour, 1-1/4 teaspoons of salt, 4 oz water, and another 1/8 teaspoon of yeast. I would let this triple in size (5-6 hours) and then refrigerate it overnight before baking.
This takes a long time but makes a great smelling and tasty loaf of bread.
One day I decided to just mix all the dry ingredients and add 1/4 teaspoon of instant yeast and 10 oz of water. It takes about eight hours to rise, and still benefited from a night in the fridge, but it came out tasting the same as the bread made with the poolish. In a blind taste test, I don't think I could tell which was which. Others felt the same way.
This new method saves time and labor.
I suppose you could say, I was still making a poolish, except I was using all the ingredients in the recipe, instead of just a portion.
Does the age of a sourdough starter really matter, after it is fully developed?
Boudin claims to use a mother dough that dates back to 1849. How long will the starter continue to improve? Will Boudin's starter make a bread that is sixteen times as delicious as another bakery's ten-year old starter?
A baker in my shop complained when his experimental whole wheat starter was discarded (accidentally) after a couple of months. If he restarts it, will it not be back up to speed after a week or so?
On another, sort-of-related topic, if I bring my San Francisco area starter to say, St Louis, won't it eventually become St Louis area starter unless kept under fairly strict quarantine conditions?
I have searched around for a while on this forum but cannot find an answer to this specific question.
Retarding shaped loaves - container and equipment concerns
Does anyone have any experience retarding shaped loaves in a temperature-controlled fridge? I have a theory that an second-hand fridge, maintained at 10-12C, will allow me to retard 36 loaves. I've been considering deep plastic pizza dough boxes to hold the brotforms, but I'm concerned that these may not allow sufficiently rapid cooling of the dough. Does anyone have any experience? Educated guesses? Better suggestions?
I'm moving up from a few years of regular home bread baking to very small production (to sell to friends, etc.). I've always preferred the taste and crumb of dough retarded during secondary fermentation (and the schedule control it allows). My best results have been acheived by using an old freezer, hooked up to an eBay temperature controller set to 10-12C for an overnight fermentation (directly after shaping), with the brotforms sealed in ziplocs to prevent excessive drying. My loaves are generally whole grain or 50:50 whole grain:white, scaled to 750g.
I'm considering buying 6 stackable deep pizza dough boxes, which should hold 6 brotforms each, more or less filling a standard fridge. I'm assuming the fridge will be better than the old freezer as there is much more airflow in a fridge. I'm concerned, however, that the dough boxes, which are designed to seal to one another, will insulate the dough too much and prevent sufficient cooling. Pizza dough boxes have the additional benefit for me that they can be used to transport shaped loaves, as I need to move dough to a rented oven until I can build my own WFO (this would be much more difficult if the brotforms were stacked on sheet pans or boards, which I have also considered).
Obviously, in the long term, some sort of retarder that can accept racks would be ideal, but I don't want to spend too much capital on that right now. If someone has a brilliant idea to build a retarder on the cheap in my basement, I'd love to hear about it.