The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where to start in this website!

monnyB's picture
monnyB

Where to start in this website!

Hi All,

I have just introduced myself in a new blog, and now, looking at the forums I am wondering if Forums is the place to be for interaction with other TFL members instead of creating blogs?
I have not had a lot of experience with online blogging or forums, and to be honest I was a bit scared of this site because of the depth of history and great posts created by other bakers.

I have used a few recipes from here and shared them because they are really good! I'm looking forward to sharing some of my experiences as well. Living in NZ it might be fun to interact with any other Kiwis online.....

Any advice is welcome! Just sharing a Rewena Paraoa made a while ago - a potato based sourdough

hanseata's picture
hanseata

and you can do either, post something in one of the forums, or start your own blog, if you post more often. And if you do, nobody expects great penmanship, or master baker qualities of your posts.

Welcome to TFL, MonnyB

Karin

monnyB's picture
monnyB

Hi Karin,

My penmanship is certainly not improving with age! I type more than I use a pen these days, but would like to improve how I commnicate with the keyboard! the stencil pattern is adtapted from a fern pattern I found on a tourist webiste a long time ago. Just used a small section of it to get the essence of the pattern, and dusted with rye to keep the pale colour.

This loaf has a very tender crumvb and eats very well with butter and honey -  the rosemary does it proud.

Mini Oven's picture
Mini Oven

(I'm calling attention to it, obviously to attract Kiwi's and potato starter loafers!  :)  

Tell us more about it...   

Welcome to TFL!   

monnyB's picture
monnyB

Thank you Mini Oven, this recipe is adapted from a well known NZ baker called Dean Brettschneider who has boutique bakeries in Shanghai, Copenhagen and soon in Singapore. He has written a few books as well.

Anyone who can keep a healthy sour can do a potato sour as well. I suspect it would need maintaining with more potatoes from time to time to keep it 'pure'. I find it has quite a pungent smell, so prefer to use it up in one bake.

Day One: Rewena

                   Potato                         100 g              peeled and thinly sliced

                   Water                        165 ml              Boil until cooked

                   Extra water                 70 ml

                   Strong bread Flour    165 g              add to cooled, mashed potatoes

                   Liquid honey               1 tsp              leave at room temperature to ferment

                       total                        505 gr          leftover Rewena can be fed and will be the starter.

 

Dough Day Two:

                   Strong bread flour     400 g

                   Salt                           1/3 tsp

                   Liquid honey                20 g

                   Instant active dried yeast2 gr

                   Rosemary leaves (freshroughly chopped 5 gr

                   Water                        220 ml

                   Rewena                      330 g

Processing

BFT:                 1 hour, 30 minutes in an oiled bowl

Scale                350 gr Round up

Intermediate Proof:    10 minutes

Shape:             2 rectangle loaves

Final Proof:      40 mins Use a stencil or roll 3 flaps of dough off the loaf to form a triangle pattern.

Bake:   220°C with steam.

It can be really sloppy depending on how thick you prefer your ferment to be. Firmong up the dough for the final shape does help of course.

Have fun!

 

maggie664's picture
maggie664

Hi MonnyB,

Have just found your e-mail debut! Welcome too from a "feral" (according to ex PM Helen Clarke) Kiwi. 

Right now I have a rewena brew sitting on the desk in a heated room. It smells OK (very alcoholic) but after 5 days only mildly active. the recipe, I think, is an evolved Maori/Pakeha combination as flour is used as well as sugar to feed it; and only potato water is used too.  Can you tell me if it is  (1) worth making bread with it to-day (2) have you access to a genuine traditional Maori  recipe. I would love to show my 2 Maori grandaughters how to make this as well. M 

monnyB's picture
monnyB

Hi Maggie,

my apologies for the tardy reply, I have not been here for a LONG time as you can see! My first attempt at Rewnwa was very similar to a frybread in texture, because plain flour and not much kneading was required. Taht was not what I was after in a potot sour so added my own opinion to the recipe.

Here are two recipe that look fairly authntic, I hope this goves you some pleasure.

http://curiouskai.blogspot.co.nz/2007/01/rewena-bread-conclusion.html
http://www.maorifood.com/recipes/maorirecipe12.htm