Küchenlatein

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Homemade rustic country loaf
Categories:	Baking, Bread, Yeast
Yield:	10 Slices

Ingredients

Source

Directions

1. First, make the starter. Tip the flour and yeast into a bowl. Pour over 200 m1 warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.

2. Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150 ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50 ml water if the dough feels tight.

3. Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are (b). When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.

4. Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1 1/2 hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.

5. Heat oven to 230 °C/210 °C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220 °C/200 °C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

:PER SLICE 265 kcals, protein 9g, carbs 56g, fat 2g, sat fat none, fibre 2g, sugar 2g, salt 1.02g .a
:PREP 20 mins plus overnight resting and 2 hrs rising
:COOK 45 mins

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Zutaten

Quelle

Zubereitung

In einer Schüssel die Mehle mit dem Salz mischen.

Die Mandeln mit 100 ml Wasser und Zucker zu einer dicken Paste verarbeiten (Mörser, Mixer). Dann das restliche Wasser und die Hefe einrühren. Dann das Mehl vorsichtig einrühren und 10 Minuten stehen lassen.

Mit der Küchenmaschine 8 Minuten (KitchenAid Stufe 1) langsam und 4 Minuten schnell (KitchenAid Stufe 3) zu einem weichen, noch etwas klebrigen Teig verarbeiten, der sich nicht vollständig von der Schüssel löst.

Den Teig abdecken und bei etwa 21-25°C gehen lassen, bis sich das Volumen etwa verdoppelt hat.

Eine Kastenform von 20,5 x 11 x 10 cm (Ulrike: besser 23 x 11 x 9,5 cm) mit Backpapier auskleiden. Das Brot zu einem Laib mit Länge der Form formen und mit der Nahtseite nach oben in die Form geben und etwa 1,5 h gehen lassen. Die Oberfläche leicht mit Mehl bestäuben.

Den Backofen auf 210°C/410°F/Gas 6,5.

Das gut aufgegangene Brot in der Mitte des Ofens 25 Minuten backen, dann die Tempertur auf 190°C/375°F/Gas 5 reduzieren und weitere 20 Minuten backen, bis das Brot goldbraun ist. Auf einem Gitterrost abkühlen lassen.

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Ingredients

Source

Directions

Make hot soaker at least 3 h before baking or with the sourdough and preferment.

SOURDOUGH: Mix all ingredients together and let stand at room temperature for at least 18 h.

PREFERMENT: Mix all ingredients together and let stand at room temperature 2 h , than store in the fridge.

FINAL DOUGH : Knead 8 min KitchenAid speed 1, 4 min KitchenAid speed 3 .

Let dough rest for 30 min. Divide in 2 pieces à 600 grams and form loaves. Roll loaves in oats or seeds. Let proof for about 45 -60 min in proofing baskets. Turn on a peel and make 4 incisions. Bake with a lot of steam for about 45 minutes at 230 °C for 2 minutes on a baking stone. After 2 min. let steam escape from oven and lower temperature to 190 °C

Miele H 5361: Klimagaren 230 °C, 1 steam jet, 6 min. after steam jet bring loaves into the oven. Let escape steam after 2 minutes and lower temperature to 190 °C.

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Ingredients

Source

Directions

1. Butter 4 x 150 ml plastic pudding moulds (6 100 ml moulds). Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium 650 W for 4 minutes (3,5 minutes 720 W). Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.

Wash unwaxed lemons in warm water before zesting. The zest contains the oil with all the flavour.

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Ingredients

Source

Directions

For the preferment stir all the ingredients together and let rise for at least 40 minutes.

Final dough:

Prepare a smooth dough with all ingredients and let rest for 30 to 40 minutes.

Form a pretzel

Cover with a cloth and let rise well.

Mix egg with a pinch of salt and glaze the pretzel, Sprinkle with haile sized sugar.

Bake about 20 minutes in a preheated oven at 190 °C

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Ingredients

Source

Directions

MIX THE DOUGH: Pour the milk into a large mixing bowl or the bowl of a stand mixer. With a rubber spatula, stir down the levain to invigorate and deflate it. Scrape it into the milk. Stir in the yeast, flour, 4 tablespoons softened butter, sugar, and salt just until a dough forms.

KNEAD THE DOUGH: With the dough hook, mix the dough on low speed (2 on a KitchenAid mixer) just until the ingredients are well blended, about 2 minutes.

RETARD THE DOUGH: Transfer the dough to a lightly oiled, clear, straight-sided 2-quart container with a lid. Refrigerate for 1 to 2 hours. It will expand only slightly in the cold.

FORM THE BUTTER BLOCK: While the dough is chilling, remove the 14 tablespoons chilled butter from the refrigerator and let stand on the counter until still cool but pliable. Flour a sheet of parchment paper. Place the butter on the parchment and use a lightly floured rolling pin to pound it into a single mass. Cover the butter with another piece of parchment paper and roll it into a 13-cm square, about 1 1/4 cm thick. Wrap the butter block in plastic and refrigerate along with the dough.

FOLD THE BUTTER BLOCK INTO THE DOUGH: Remove the dough and butter from the refrigerator. They should both be firm and cold. Dust a baking sheet with flour and set aside. Lightly dust the countertop with flour and turn the dough out onto it. Roll the dough into a 13 cm x 25 cm rectangle, about 2 cm thick. With the long side facing you, place the butter block on the right-hand side of xhe dough, about 1 1/4 cm from the edge. Fold the dough over the butter, as if closing a book. Pinch the edges together to completely enclose the butter inside the dough. Roll the packet into a ioby-r4-inch rectangle, about 1 1/4 cm thick, dusting the dough and the countertop with more flour as necessary. With the short side of the rectangle facing you, fold the dough in thirds, like a business letter: Pick up the bottom edge and fold it two thirds of the way toward the top; pick up the top edge and fold it one third of the way down, laying it on top of the bottom third. Lay the dough on the baking sheet, wrap with plastic, and refrigerate for at least 1 and up to 3 hours.

MAKE THE SECOND FOLD: Remove the dough from the refrigerator and unwrap. Dust the counter with flour and place the dough on the counter with the long edge facing you. Roll the dough out into a 25 cm x 36 cm rectangle, about 1 1/4 cm thick. Repeat the businessletter fold: With the short side facing you, fold the bottom edge two thirds of the way and toward the top; pick up the top edge and fold it one third of the way down, laying it on top of the bottom third.

MAKE THE THIRD FOLD: Rotate the dough a quarter turn clockwise, so that once again the short side is facing you. Again, roll the dough out into a 25 cm x 36 cm rectangle, about 1 1/4 cm thick, dusting the countertop and dough as necessary. Repeat the business-letter fold to make a neat stack of three layers. Transfer the dough to the baking sheet, cover with plastic, and refrigerate for at least 12 and up to 24 hours.

SHAPE THE CROISSANTS: Cover two baking sheets with parchment paper and set aside. Remove the dough from the refrigerator and unwrap it. b Lightly dust the countertop with flour. Roll the dough out into a 25 cm x 61 cm rectangle, about 1 1/4 cm thick, dusting the counter and the dough as necessary.

Fold the dough in half lengthwise to mark the center line, then open it up again and lay it flat. With a chef's knife or pizza wheel, cut along this center line to make two long strips. Keep the pieces side by side. Use a ruler to measure every 10 cm down the length of each strip, ticking the dough with a knife to mark it. Cut at each mark perpendicular to the center line to make 12 rectangles. Cut each rectangle diagonally to make 2 triangles. You will now have 24 triangles.

Starting at the wide end of one of the triangles, roll toward the tip. Place the rolled croissant on the parchment-covered baking sheet, curving the ends inward to make a crescent shape and making sure that the point is tucked underneath. Repeat with the remaining dough triangles, placing them in rows on the baking sheets and making sure to leave 2 inches between croissants. (If the triangles become too soft to work with, place them in the freezer for a few minutes to firm up.)

PROOF THE CROISSANTS: Let the croissants stand, uncovered, at room temperature (21 to 24 °C) until they are puffy and delicate to the touch, 1 to 1 1/2 hours. (Alternatively, freeze the shaped croissants and bake them later: Place the baking sheets in the freezer until the croissants are firm, at least 1 hour. Peel them off of the parchment paper and transfer to resealable plastic bags. Before baking, let them thaw out on parchment-lined baking sheets overnight or at room temperature for 2 to 3 hours and then let them rise until puffy, about 1 hour.)

PREPARE THE OVEN: About 15 minutes before baking, set the oven racks in the top third and the middle of the oven. Heat the oven to 175 °C.

MAKE THE EGGWASH: Whisk together the eggs, cream, and sugar in a small bowl.

BAKE THE CROISSANTS: Brush the croissants with the egg wash, coating them completely. Slide both baking sheets into the oven and bake the croissants until they are a glistening caramel color, 15 to 18 minutes, switching the position of the baking sheets after 8 minutes for even baking.

COOL AND STORE THE CROISSANTS. Transfer the baking sheets to wire racks, let the croissants cool for 5 minutes, and enjoy them while they are warm.

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