BUTTERMILK CLUSTER

Posted in Breads by sallybr

One of the English expressions that puzzles me the most is “easy as pie.” That’s because I don’t see anything easy about making the dough, rolling it out, and mastering the finishing touches that result in a gorgeous pie. But, I promise that this bread is a cinch to make, and much, much easier than pie! It quickly comes together, so you can wake up on a sunny Sunday morning and make this bread in time for brunch.

BUTTERMILK CLUSTER
(adapted from The Fresh Loaf Forum)

Makes 12 to 18 rolls, depending on size

6 to 6 1/2 cups (750 grams) bread flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) instant yeast
1 tablespoon warm water
2 cups buttermilk
1 tablespoon honey

Glaze:
1 egg beaten with 1 teaspoon water

Topping:
1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 5 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix to form a shaggy mass. Let the dough rest for 15 minutes, then do a 10-20 seconds kneading. Cover the dough with plastic film, and let it rest for 15 minutes. Repeat the minimal kneading two more times, at 30 and 45 minutes, then let the dough rise for another 45 minutes undisturbed or until almost doubled in size (total bulk fermentation will be about 90 minutes).

Divide the dough into 12 to 18 pieces. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.

When all of the rolls are in the pan, cover again with plastic and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.

Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping. I used sesame seeds.

Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.

ENJOY!

to print the recipe, click here

Comments: I didn’t have a springform pan, and my smaller round cake pan could only fit 11 of the dough balls. So, I shaped the leftover dough as a small loaf and baked it separately.

As I munched on these soft, springy rolls I kept thinking about Thanksgiving dinner : they are perfect for that occasion, so keep them in mind. Thanksgiving is such a busy cooking day, and this recipe is so easy that it will be something to give thanks for. 😉

Something strange and unexpected happened to the individual loaf I baked. I sliced it, then placed on the kitchen counter to wrap in plastic and freeze. But, I forgot about it for a couple of hours and when I went to search for it, it was gone! My beloved husband was not around, and one of the dogs is too short to reach the counter, which left two possibilities:

1. I have a double-personality disorder and the “other me” has no self-control.

2. The “other dog” knows how to get the most of those long skinny legs.

I guess we know which one it was (sigh).

I am sending this to Susan’s Yeastspotting…

ONE YEAR AGO: Grilled Lettuce Salad (you’ve got to try it!)

Pain De Provence (bewitchingkitchen.com)
A Focaccia Experiment (bewitchingkitchen.com)
Back to Cooking…Sort Of (bittman.blogs.nytimes.com)

11May2011

A FOCACCIA EXPERIMENT

Posted in Breads by sallybr

A few months ago I followed an interesting discussion at The Fresh Loaf forum, in which a member (Kevin) made a mistake while scaling up a recipe (I can relate to that too well, by the way) and ended up with one of the best focaccias he’d ever made! Being a very experienced baker, he made several batches of the same recipe, to convince himself that the small alteration in the method was indeed responsible for the outcome. It all comes down to holding back some of the water (and the salt) in the recipe, and adding it a little later to the dough. The rationale behind doing it was actually discussed a few years ago by Steve in his blog “Breadcetera” – check it out by clicking here.

I was anxious to try this variation in my favorite, default recipe, and this past weekend I finally had a chance to perform this important experiment.

DOUBLE-HYDRATION FOCACCIA
(inspired by The Fresh Loaf Forum)

2 cups lukewarm water, divided
2 tsp active dry yeast
4 cups unbleached bread flour
3 tsp salt
2-3 tsp olive oil
2 T chopped fresh rosemary
1 tsp kosher salt

Measure 1 + 1/2 cup of water in a large bowl, sprinkle yeast over water and stir until dissolved. Using a strong wooden spoon mix 2 cups of flour until smooth, about 2 minutes. Add the remaining 2 cups of flour, and knead with your hands (inside the bowl is fine), until the dough forms a very shaggy mass. Cover the bowl with plastic wrap and let it sit at room temperature for 20 minutes.

Dissolve the salt in the remaining 1/2 cup of (lukewarm) water. Add it to the dough, and mix with your hands using a squishing/kneading motion. Do not be alarmed by the look of the dough at this point. Slowly the water and salt will find their way into the mixture. Once it all seems incorporated, cover the bowl and let it rise undisturbed for 1 hour and 20 minutes. The dough will be very bubbly at this point.

Heat the oven to 450F. Lightly oil a 9 x 13 inch baking sheet. Pour the dough onto the sheet, brush the surface with 2 tsp olive oil. Dip your fingers in cold water or olive oil and make indentations all over the dough, working to stretch the dough as you go. Brush the surface with another teaspoon of olive oil, sprinkle with rosemary and salt.

Place in the oven and bake for about 20 minutes, until golden brown. Cool on a wire rack and….

ENJOY!

to print the recipe, click here

Comments: Compared to the regular recipe, this focaccia rose a lot more, had a more airy crumb, and a softer crust. If you like to use focaccia to made a sandwich, a panini-type production, this recipe is perfect for it. However, to make a proper comparison, I must wait until we get home. With a large oven, I will be able to make two batches, bake them at the same time and draw a clear conclusion. So, stay tuned. June is not too far away. (I say that with mixed feelings, it won’t be easy to say goodbye to Los Angeles… )

I am submitting this post to Susan’s Yeastspotting, a must-visit site for all lovers of bread…

and, I am also joining a fun blog party, hosted by Alyssa from Cupcake Apothecary: “A Themed Bakers Sunday.” This week the theme is a favorite of mine: Bread! Check out all the other entries and vote for your favorite!

ONE YEAR AGO: Pierre Nury’s Bougnat (awesome recipe!)

4May2011

PAIN DE PROVENCE

Posted in Breads by sallybr

As I mentioned before, I get a lot of inspiration for bread baking over at The Fresh Loaf Forum. Browsing through their huge collection of recipes, one made me quite nostalgic, thinking about our good times living in France. I absolutely had to make it: a “boule” loaded with herbes de Provence! It cannot possibly get much better than that. The recipe comes from Floyd, The Fresh Loaf’s host and a very accomplished bread baker. He got his inspiration from a recipe found in Bernard Clayton’s Complete Book of Breads. My copy, by the way, sits patiently at home, waiting for our return… 😉

I cut the recipe in half to make it easier to bake in my small Breville electric oven, but I’m posting the regular version, which will produce a larger loaf. The dough requires an overnight poolish, but is very simple and straightforward to make. Don’t be alarmed by the amount of herbs, they perfume the bread with just enough intensity to make you fall in love with it more and more at each bite.

PAIN DE PROVENCE
(adapted from Floyd’s recipe)

for the poolish (made 8 to 18 hours before the final dough):
1 cup bread flour
1 cup water
1/2 teaspoon instant yeast

for the dough:
All the poolish made the day before
2 cups bread flour
1/2 cup Herbes de Provence
1 + 1/2 teaspoon instant yeast
1 teaspoon salt
1/4 cup orange liqueur such as Grand Marnier (I substituted orange juice)
1/4-1/2 cup water

The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter. Cover the container with plastic wrap and set aside for 8 to 18 hours until you are ready to make the final dough.

To make the dough, combine the remaining flour with the remaining yeast, salt, and herbs. Add the poolish, the liqueur, and 1/4 cup of the additional water. Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached .

Mix by gentle kneading, and leave it undisturbed for 20 minutes in a lightly greased bowl. Do three more cycles of gentle kneading (or folding) every 30 minutes. At the end of the last kneading (a little less than 2 hs of bulk fermentation), let the dough rise undisturbed for a full hour.

Remove the dough from the bowl and shape it into a ball or long loaf. Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.

While the loaf is in its final rise, preheat the oven to 450F, with a baking stone inside, if you will be using it. Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.

Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes. The internal temperature of the loaf should be around 200F.

Remove from the oven and allow to cool for at least a half an hour before serving.

ENJOY!

to print the recipe, click here

Comments: Of all the spices present in herbes de Provence, lavender is the one that I detect first and foremost. I once visited that part of France at the time when the lavender fields were in full bloom, and the smell everywhere is simply unforgettable. I thought the amount of herbs in the dough could be a bit excessive, but reading Floyd’s remarks about it gave me the reassurance to make it exactly as he did. The aroma of the herbs is evident from the moment you mix the dough, but once the bread is midway through baking, you cannot wait to try the first slice.

The crumb is light and airy, and the bread is quite unique for its delicate herbal tones. I have a special sandwich in mind for this bread, but that is a story to be told another time… 😉

I am sending this to Yeastspotting….

ONE YEAR AGO: Golspie Loaf

16Apr2011

MAPLE-OATMEAL SOURDOUGH BREAD

Posted in Breads by sallybr

Two of my favorite bread baking sites are Wild Yeast and The Fresh Loaf. Every Friday, I look forward to Susan’s Yeastspotting event, that showcases breads baked during the previous week by folks all over the world. And The Fresh Loaf is a discussion forum with help and advice for beginners as well as experienced bakers. Through my visits to both sites over several years, I got to know – virtually, at least – some amazing bread bakers like MC, who runs the blog with the cute name “Farine.” Not too long ago she raved about a bread from Orchard Hill Breadworks, a bakery in New Hampshire owned by Noah Elbers. During her visit to the bakery, she learned how to make one of their signature breads, with two flavors I am quite fond of: oatmeal and maple syrup.

I won’t lie to you, the preparation is a bit involved: the day before you’ll need to bake the oatmeal, refresh your sourdough starter, and make a poolish with commercial yeast. But your hard work will pay off, big time… 😉

NOAH ELBERS’ MAPLE-OATMEAL BREAD
(reprinted from Farine‘s blog, with permission from Noah Elbers)

447 g all-purpose unbleached flour

151 g whole-wheat flour

151 g steel-cut oatmeal, baked

328 g water

151 g liquid starter

151 g poolish

121 g pure maple syrup

16 g salt

The day before baking the bread:

1. Refresh your sourdough starter, to make sure it is bubbly and active when you make the dough next morning. I do that about 12 hours before mixing the dough, by mixing 2 tsp of mature starter with 150g water and 150g flour. Next morning remove the amount you need and keep the rest in the fridge.

2. Make the poolish by mixing 100g flour + pinch of instant yeast + 100 g/ml water recipe: Leave to ferment overnight. You will not use it all, weigh what you need for the recipe.

3. Bake the oatmeal. Boil water, then mix it with the oatmeal in a baking dish (200g oatmeal + 200g/ml boiling water). Cover the dish with aluminum foil and bake in a 400F oven for 40 minutes. The mixture will turn into a brick. Once it cools, break the bits of oatmeal with your fingers, and weigh the amount needed for the dough.

On baking day:
Mix all the ingredients in a large bowl (except the salt), kneading briefly to form a shaggy mass. Let the mixture resting for 30 minutes. Add the salt and incorporate by gentle kneading.

Let the dough rest for 40 minutes. Knead by folding the dough in itself 4-6 times. Let the dough rest for 40 minutes more. Knead it again by folding.

Let the dough rise for 40 minutes, do one final cycle of kneading, then allow it to sit undisturbed for a full hour (total bulk fermentation will be about 3 hours).

Shape the dough as a large batard, or divide in two and shape as a small round (that’s what I did). Let the shaped bread rise for 1 hour at room temperature, then retard it in the fridge for 12-15 hours.

Bring the bread to room temperature for 2 hours before baking in a 450F oven for 45 minutes (25 minutes under steam, covered, 20 minutes uncovered). Cool the bread for at least one hour before indulging in it.

ENJOY!

to print the recipe, click here

Comments: Even though this bread takes oatmeal and maple syrup, it is not sweet. I think its sourdough nature creates a nice counterpart to the sweetness, so that the bread is quite versatile: you can enjoy it with peanut butter and jelly (like my husband did), or go for a bit of Brie or Camembert (my favorite take).

I highly recommend that you visit Farine website, and click on the video made in the bakery during the preparation of this bread. It is amazing to see how those talented bakers handle a huge amount of dough, from mixing to shaping. And while you are net-surfing, make sure to stop by the bakery website and read about how it all started, a fascinating story told by Noah himself.

I am submitting this post to Susan’s Yeastspotting…

ONE YEAR AGO: Black Trumpet-Coffee Crusted Pork Tenderloin (one of my personal favorites!)

6Apr2011

A DUTCH TIGER

Posted in Breads by sallybr

Back in the 70’s, bakers in Netherlands realized that by coating bread dough with a thick paste made of rice flour, sugar, oil, and yeast, a crust would form during baking and develop cracks, giving each bread a unique pattern, akin to a tiger’s coat. Tiger Bread, also known in the US as Dutch Crumb, is a lot of fun to make and actually very easy, no wild yeast, no intense kneading. A perfect recipe to make with kids, as they will have a blast with the changes in the bread as it bakes. For my tiger rolls, I used the Vienna bread recipe made earlier during the Bread Bakers’ Apprentice Challenge. Peter Reinhart gives the option of the Dutch crumb at the end of that chapter, but not until folks at The Fresh Loaf forum raved about it I decided to re-visit it.

VIENNA BREAD WITH DUTCH CRUMB
(adapted from The Bread Bakers Apprentice)

Pate fermentee (made the day before)
140 g bread flour
2.5 g salt
1/2 teaspoon instant yeast and
100 g water at room temperature

Mix all ingredients, knead briefly and let it rise at room temperature for 1 to 2 hours. Place the mixture in the fridge overnight, remove from the fridge one hour before making the bread.

Dough:
185g pate fermentee (you won’t use the full amount made)
170g unbleached bread flour
7g sugar
4.5g salt
2g instant yeast (3/4 tsp)
1/2 egg, slightly beaten
7g unsalted butter, melted and slightly cooled
85-100 ml water, lukewarm (90 – 100 F)

Dutch Crumb Paste:
1 Tbs bread flour
3/4 cup rice flour
3/4 tsp. instant yeast
2 tsp. sugar
1/4 tsp. salt
2 tsp oil
8 tbsp water (or a little more) to make a thick paste.

Remove the pate fermentee from the refrigerator, cut it into 5-6 small pieces, cover and let it at room temperature for about 1 hour.

Stir together the flour, sugar, salt, and yeast in a large bowl. Add the pate fermentee pieces, the beaten half egg, butter, and 85 ml of the water. Stir together with a large metal spoon, or with your hands, until the ingredients form a ball. If too dry, add the rest of the water (I did). Let it rest for 20 minutes.

Knead by folding 3 times at 20 minutes intervals. At the end of the third cycle of folding (at 1 hour fermentation), leave the dough covered, undisturbed, for another hour. Cut the dough into 6 equal pieces, pre-shape them as balls. Let them rest for 15 minutes.

Make the topping layer by mixing all the ingredients for the Dutch crumb to form a thick paste. Shape each bread as rolls, being careful not to deflate the dough too much. Place them on a floured surface without touching, apply a thick coating of crumb paste on the surface using a silicone brush or your fingers. Let them rise for 60-90 minutes (they should not double in size).

Place the rolls (covered) in a 450F oven, turning the temperature down to 400F as soon as you start baking. Remove the cover after 20 minutes, and continue baking them for a total of 30 to 35 minutes, until golden brown. Cool the rolls on a rack for one hour before eating.

ENJOY!

to print the recipe, click here

Comments: I made this bread twice on consecutive weekends, the first time I shaped it as a single loaf, but had some trouble to fit it in my toaster oven. This time I made small rolls and baked then in a tray of large muffins, covered with an improvised lid of heavy duty aluminum foil. This was the only way I could bake them all at the same time in my small oven. After 20 minutes baking, I removed the aluminum foil, quickly (and carefully) dumped the breads out of the muffin tin, and allowed them to continue baking sitting on the oven’s rack.

The crust is visually appealing, but what’s even better is its taste. I actually had to control myself not to peel it off leaving the naked roll behind. 😉 It is sweet and salty at the same time, crunchy, deliciously addictive.

The crumb is delicate, and the bread, thinly sliced, a perfect accompaniment to a bowl of soup, a simple salad, or a slice of Iberico cheese (one of our latest addictions).