maandag 31 december 2007
zaterdag 29 december 2007
vrijdag 21 december 2007
Here's a pic of the crumb. It seems that the dough benefits from doing a second fold. The crumb seems to have larger holes than the previous one with only one fold. This is a perfect loaf in my humble opinion.
This is my stollen version from the Peter Reinhart 'bread baker's apprentice' book. It has been more than 18 years since I last made them in school, so to be honest I don't remember how we shaped them. I hope it looks okay. Taste is great though. Cinnamon and the orange and lemon zests give a delicious taste.
I made the Vermont Sourdough again, I did this because of two reasons. One being that I love this bread and a second one to test if I was able to get a great result more than once.
An interesting fact is that this loaf is folded twice, the previous one was only folded once. I hope to see if there is a difference in the crumb structure as soon as I can cut the loaf. More about this in a next posting.
woensdag 19 december 2007
This recipe is similar to the previous Vermont Sourdough posting only it has increased Whole Wheat. Once again, a great crust and crumb. I managed to reproduce the succes of the previous posting.
The fact that these levain breads only contain flour, water and salt + the levain (which has the same ingredients) and give a great result is just amazing! Bread making is alchemy!
I had to go to a party and had to bring some pastry with me. Made these ones : with 'crème au beurre.' I am sorry but I don't know how this is translated in English. If someone wants to let me know that would be great.
The ingredients are eggs, sugar, boiled sugar and butter. Basically what you do is add the boiled sugar sirup to the eggs and beat in the stand mixer. After that incorporate the butter.
dinsdag 18 december 2007
This is the first time I made Brioche. The dough contains 50% butter, which is a lot. Some other recipes use up to 70% or more butter. I think 50% gives a rich dough. The taste of butter is really delicious, it had been a while since I ate this. Not the healhtiest bread in the world, but quite tasty!
I had some pâte sablee left and decided to make some cookies. I also had some speculaas dough sitting in my freezer and I also decided that this would make great cookies too for the Christmas party at my computer class. So here is the result.
vrijdag 14 december 2007
I am into whole wheat it seems at the moment. So I decided to make this loaf. Once again from the Hamelman Bread book (page 246).
A tip I can give if you want to make this one too : the oven temperature (450°F) was too high for me. The author mentions in the book that you wil need to lower the temperature by about 15°F after 20 minutes (because of the pecans and raisins).
This did not work for me, I did not check in time and after 20 minutes of baking I saw that the crust was already too caramelized, so I lowered the temperature but it was already too late. So this one had a slightly dark crust, but I liked it even though I had to scrape some crust off.
woensdag 12 december 2007
maandag 10 december 2007
I like no knead bread, it is very easy and quick made. You let it rise overnight and the next day you bake it. Very convenient and easy. The result is most of the times great, so is the taste. I must admit I made a few loaves that did not were that good, the trick is (even though it is a wet dough) not make it too wet.
This bread came out very nice I think. The crumb looks great, holes could have been larger, but since I did use rye and whole wheat it looks just fine. No knead bread : you should bake one, you won't regret.
vrijdag 7 december 2007
donderdag 6 december 2007
From the Hamelman Bread book, my first try. Satisfied with the taste, but not with shape of the loaf. I made the pre-ferment too wet, so actually the whole dough was too tacky and the loaf did loose shape when I removed it from the basket. Oh well, I believe I read in Daniel Leader's book :
"After a bad loaf comes a good one!"
Well, this dough is made from the same recipe as the buttermilk cluster pic I posted before, but this time I decided not to use a spring form pan to bake them in, but bake them separately. Once again the kitchen looks like a small bakery.
donderdag 29 november 2007
maandag 26 november 2007
zaterdag 24 november 2007
donderdag 22 november 2007
maandag 19 november 2007
Ik maakte dit brood uit heb boek van Peter Reinhart :
"The bread baker's apprentice."
Het is een echte aanrader! De kaneelsmaak is echt heel lekker! Voeg daarbij de smaak
van de walnoten en je hebt echt een zeer lekker brood!
Ik probeer het recept later te posten, geniet reeds van de foto's.
zondag 18 november 2007
zaterdag 10 november 2007
maandag 5 november 2007
Recept : gerezendeeg
550 g bloem
200 g water (ijswater)
30 g gist
30 g melkpoeder
25 g griessuiker
50 g eieren
7 g zout
40 g bereidingsmiddel
40 g zachte margarine
250 ml melk
65 g suiker
50 g eieren
25 g puddingpoeder
Bereiding: de helft van de suiker met puddingpoeder droog mengen,nadien de eieren ondermengen. de melk koken, met de andere helft van de suiker het mengsel toevoegen en doorkoken.
120 g cassonade
30 g rozijnen
Deegtemperatuur : 22°C
Kneden : intensief
Controle : vlies vormen
Voorrijs : geen
Afweeggewicht : 900 g, nadien lang maken.
Het deeg uitrollen 30 cm X 65 cm.
Banketcréme, rozijnen en cassonadesuiker aanbrengen tot 1 cm van de bovenzijde.
Het deeg oprollen en goed aanspannen nadien verlengen tot 90 cm en verdelen in 18 keer 5 cm.
De koeken op de bakplaat schikken.
Narijs : 45 minuten
Baktijd : 8 minuten
Abrikoteren en glaceren en 1 minuut terug in de oven plaatsen
donderdag 1 november 2007
maandag 29 oktober 2007
maandag 22 oktober 2007
Multigraanbrood. Ik gebruikte het recept voor speciaal West-Vlaams bruin brood, maar heb zuurdeeg (rogge en witte starter overschot) gebruikt, alsook een mengsel van verschillende donkere bloem en zaden/granen.
Het resultaat is naar mijn mening fantastisch, de foto's spreken voor zichzelf.