With a short break during the Christmas holidays, my baking streak continues, with mostly positive results 🙂
#43, Weizenmischbrot with more whole grain flour
#44, Weizenmischbrot, with Dinkel flour
#46, Weizenkastenbrot (only wheat flour)
#47, Weizenmischbrot (burnt crust)
I’m learning a lot by baking regularly, and more importantly, by taking notes about how the different steps went (how long the dough was left leavening, how hot was the water, if I used a different flour, how was the texture of the dough after mixing, how did the baking phase go…). It helps me noticing what went well and bring it to attention for the next bread. I have my favourite recipe, the one I’m now sure of the result, but I like to pick up recipes with different flours, that require specific preparation steps (cooking part of the dough in a pot, make two or three pre-leavened doughs, adding lemon to enable the binding of gluten…) just to add interest to the process. One thing I have learned, thanks to a few burnt crusts, is that I can’t leave the loaf in the oven completely alone and keep track of the smell, because it will come too late for me to fix anything. So it’s better for me to stay near the oven for the first 10-15 minutes, when the crust becomes golden-brown, then lower the oven temperature and leave the bread complete the following 20-30 minutes baking phase on its own.
I’m considering to make it a small side job, but I’m unsure if making bread on a larger scale could be too time-consuming, or also difficult. Any ideas or tips about that? Thanks in advance!
Baking updates! Bread #39 followed the same recipe as #38, but I had to be creative with flours, as I discovered after making the Vorteig (pre-dough, with flour, water and yeast, left to rise for a few hours before adding all ingredients) that I had too little wheat flour left. I added Roggen and Dinkel flours, as well as a good amount of durum wheat semolina, and the resulting bread was brown and fluffy, with one of the best crusts ever!
I had made a few changements in the cooking part, namely baking directly in the casserole dish. The downside is that the upper crust gets crisp and brown, while the lower crust and the sides remain soft – a bit too much. This is because I let the bread rise in the casserole dish, heated the oven, and put the casserole dish in the oven together with the bread, without pre-heating it. It took a while to get to temperature, therefore did not cook the lower part of the bread that much.
I hope you are inspired by my experiments and that you soon will try (or resume) baking too! I’ll be glad to hear back from you, and maybe I can start answering your questions about baking? Let’s try 🙂
Yesterday I ran out of bread and decided to bake it myself, summoning my courage to overcome the bad experience of bread #37, which I had to throw away (it was underleavened and partially raw after one hour in the oven, and no further toasting could save it).
I followed precisely the steps of Weizenmischbrötchen recipe in the Brotbackbuch, took half a day from start to finish, and I obtained two light, fluffy loaves:
I am a bit sad that I used only dry yeast, but I’m so happy for such a nice result 🙂
I wish to thank the food bloggers that inspire me with their stories, recipes and pictures, I hope you find joy from their posts too. It’s a long post, because I wanted to show a picture from each blog, I hope you enjoy them!
I start with Papaya Pieces: admire her wonderful berry cupcakes…
BBC Food Programme: 28-minute podcasts, funny, interesting, about ingredients or places or people, all around food. There are gems like: The Apple – how British a fruit?
Cookies and Chemistry: I love Cindy’s motivational posts, food photography tips, and life thoughts:
Charismatic Baking: nice balance of recipes and meditations around life!
Der Brotdoc (in German): worth a visit, even only for the pictures:
Cooking without limits: clever food photography tips and wholesome recipes:
The Little Vegan: lots of ideas for vegan versions of common recipes, and many vegan-from-the-start recipes:
frauke’s delicious fritid: mostly dessert recipes, simple and tasty:
My Lighthearted Kitchen: bilingual posts (English and French) about cooking and motivational thoughts:
Ricette Veg: my friend Madi’s food blog, where she posts traditional Italian recipes:
Green Cooking Blog: a 17-year-old foodie shows a great mix of creativity, cooking and photo skills:
Happy food-blogging everyone!
I am so proud of my 28th baking result that I have to post pictures immediately 🙂
I used a recipe from Brotbackbuch n.2, namely Roggenmischbrötchen (mixed rye and wheat flour buns) in order to use a generous amount of my rye sourdough, that was almost dripping out of its container.
I took some time to understand the format of the recipe, but then followed it without issues. I made 8 buns and let them rise under a cloth (a piece of BOMULL fabric by IKEA, that I received as a present from valhalla – actually, as the wrapping of a briaccola):
Notice the separation folds: they keep the buns from sticking to each other, and partly decide how large the bun will rise. I put a good amount of flour on the cloth to prevent sticking.
After about an hour of rising, the buns grew twice the initial size, so I preheated the oven and tried a new technique to put them in it, using a half-circular wooden tray that I had from a small electrical pizza oven. It worked like a charm:
The buns cooked nicely for 20ish minutes, in two batches of 4:
And here they are:
The black and orange tool is a temperature measuring device. It is super useful in the kitchen: I used it to check the temperature of the oven, but I most often use it to measure the temperature of oil in a pan, so that it doesn’t overheat, and is hot enough to start browning onions.
Here is the detail of two crusts:
I am going to taste one, as soon as it cools down a bit 🙂
I hope I inspired you to bake your own bread and buns!