As part of our great book giveaway, the authors of “Baking By Hand” [easyazon-link asin=”1624140009″ locale=”us”](get it here)[/easyazon-link] have given me permission to include the following recipe for you to use.
The instructions given make use of no mixer; it is, as the book title indicates, all done by hand. You’ll also use a process called “autolyse” to hydrate the flour by letting it sit after mixing, then a “stretch and fold” after 30 minutes of proofing which bypasses the need to knead the dough.
Also note that all ingredients are given in weights, not volumes (cups), save for salt & yeast. If you need a scale, please read this post.
This recipe is found on page 98 of [easyazon-link asin=”1624140009″ locale=”us”]Baking By Hand[/easyazon-link].
The Holy Hearth Bread
Fougasse is Provence’s answer to the Roman-born Focaccia. Their names both come from the Latin root word focus, meaning “hearth,” and they’re both flattened doughs that feature toppings or folded-in ingredients. The distinctive feature of the fougasse are its decorative holes cut into the dough’s surface, which are really up to the baker’s whim. You’ve got three flavor variations to choose from here, or you can leave the bread plain or come up with your own tasty additions. If making olive fougasse, the bread will come out a teeny bit bigger, but that’s fine. Continue reading “Fougasse By Hand”
Since the previous run at the Cinnamon Pull Apart – which has the complete recipe details and pics – was such a success (vanishing in about 12.6 minutes), I thought I’d give the Lemon version a go. The dough recipe is the same as the previous post so grab that there; the details of this lemon filling are a little bit further down here. For this post, we’ll catch up with the last part of the process since the basic dough instructions are exactly the same ast those for the Cinnamon version. Here we’ve got the stacked and filled pan. So what was different this time?
The dough itself began the same as the previous dough except this time I used the famed Bertinet “slap it around” Stretch and Fold method. Sort of surprisingly, it worked! What was a very wet, sticky sugary dough in not too much time became easy to handle. And I did it all by hand; no mixer used at all. This is where the Bertinet method really came in handy.
You can see the Bertinet video on the Stretch and Fold page.
Continue reading “Pull Apart, Again. Now with more lemons!”
Funky AND impressive looking while still relatively easy to put together, this is a tasty treat you can serve guests or family and pile up the accolades. And it makes the house smell great.
As there are several blogs out there with the step-by-step in photos, I’ll simply leave you to visit them to see the process; I’m adding lots of yummy photos and links at the end. The recipe below should still be a great guide to making this a go-to treat in your own home. I’ve included a gram and ounce conversion based on volume equivalent tables I’ve been able to find online.
|3 1/2 C
|All Purpose flour (2 3/4 C + more as needed)
|2 1/4 tsp
|instant dry yeast (one pkg.)
|pure vanilla extract
|2 large eggs, room temp. (weight without shell)
TIP: To get cold eggs from the fridge to room temp quickly, place them in a bowl and cover them with ‘almost hot’ tap water before getting on with other prep. By the time you need them, they’ll have warmed up significantly.
Let’s start by pointing out that my oven is still very questionable. I had noted that when the oven hit it’s desired temperature – quite accurately, I’ll add – it decided that’s all it needed to do. It no longer kicked in to keep the oven temp at that level. So without knowing, the oven temperature would drop and drop and drop, all while the digital readout still said “450°F” as the inside plummeted to 350°F.
“I’ve baked a few things” said Punkin, pulling a Shepherd’s Pie from the oven a few days ago, “I think it’s OK again. I suspect it’s your steam that’s causing the problem.” OK, so maybe the steam is playing havoc with either the thermostat inside the oven or the actual chips inside the oven controls. So I figured, after a few weeks of not baking and staring to have serious withdrawals, I would give it another go.
[easyazon-image align=”left” asin=”1118132718″ locale=”us” height=”110″ src=”http://ecx.images-amazon.com/images/I/511D04HptFL._SL110_.jpg” width=”89″]So with that I decided to give a go at one of our July breads on MellowBakers.com and tackle the very well received Potato Bread with Roasted Onion from Jeffrey Hamelman’s [easyazon-link asin=”1118132718″]Bread: A Baker’s Book of Techniques and Recipes[/easyazon-link].
Gathering all the required supplies I then set off to make this loaf, hoping the oven had got over its little fit. I would also steam the bread by putting it under pans to trap the water instead of steaming the oven cavity. That will rule out the “steam in the works” problem.
Continue reading “Roasted Potato and Onion Bread”
I had a long weekend, being just before Easter, so I decided to try some of the breads in the Mellow Bakers Hamelman Challenge that I had passed over while moving across the country over the last few months. Looking thought the list of bread we had scheduled, I saw that Ciabatta was one of the breads from December; this would then be this weekend’s bread. There were three varieties offered: Ciabatta with Stiff Biga, with Poolish or a with Olive Oil & Wheat Germ. Based on the descriptions in Hamelman’s book [easyazon-link asin=”1118132718″]Bread: A Baker’s Book of Techniques and Recipes[/easyazon-link], I chose the Poolish version as it hinted it would be the most flavourful because of the longer pre-ferment of the Poolish.
[easyazon-image align=”left” asin=”1118132718″ locale=”us” height=”110″ src=”http://ecx.images-amazon.com/images/I/511D04HptFL._SL110_.jpg” width=”89″]Ciabatta is one of the more popular Artisanal breads in North America, after the standards like French and Italian. According to Jeffrey Hamelman, it got its popularity boost when it won first place in the prestigious bread competition in Paris, La Coupe du Pain (look this up) and has since been produced and enjoyed by bakers and bread fans alike in North America .
Its thin, crispy crust and soft, holey texture and milder, pleasant taste makes it a good accompaniment to many meals, allowing it to reach more tables than other exotic breads.
The fact it is a very wet dough may detract home bakers from attempting it but you should think of it as a small challenge and give it a go; it may be on the opposite end of bagels and their very stiff dough but the results working with this 80% hydration dough is well worthwhile. And really, it’s not all that much more challenging than most bread recipes you might do.
Continue reading “Ciabatta with Poolish pre-ferment”