tag:blogger.com,1999:blog-12664796753894536672024-03-15T21:10:05.803-04:00Brot & BreadRecipes and Anecdotes From My Bar Harbor KitchenKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-1266479675389453667.post-7606461222400025522018-07-15T23:15:00.005-04:002018-07-15T23:24:50.199-04:00"BROT & BREAD" HAS MOVED - SEE YOU AT WORDPRESS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoBABX3WwPGBZVBbEWqErJUKeKdLIUX3mnZQRzsb5wu6ws3z9t8ybvB9BbzJ0KDgwi_i3RKzUOssTFTA8y190cXlugNhjVvOlxiCgvN04OwkoUkA9F3pbPBxKV_FH5do1Glf7amriqwz6/s1600/fullsizeoutput_6d0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoBABX3WwPGBZVBbEWqErJUKeKdLIUX3mnZQRzsb5wu6ws3z9t8ybvB9BbzJ0KDgwi_i3RKzUOssTFTA8y190cXlugNhjVvOlxiCgvN04OwkoUkA9F3pbPBxKV_FH5do1Glf7amriqwz6/s400/fullsizeoutput_6d0.jpeg" width="400" /></a></div>
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<br />
When I started my first blog, Google’s blogspot.com was a good
choice. But, alas, Google (the company that promised to “do no evil”!)
stopped supporting their Blogger app for newer Apple devices.<br />
<br />
Trying to write or edit posts on my new iPad was fraught with frustrating snafus, and on my new iPhone my blog looked really weird. To avoid
further damage to my teeth – constant gnashing wears them down – a major change was needed.<br />
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Like many fellow bloggers, I chose WordPress. Fortunately, it provided me with a tool to easily import all the content from my two blogs. <br />
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My older posts, transitioned from Blogger, might look a bit strange on WordPress.
So, please, bear with me, I’m still learning how to maneuver <b><a href="https://brotandbread.org/">my new site</a></b>. The name remains the same, only the URL is different.<br />
<br />
I hope you will follow me to my brand new site "<a href="https://brotandbread.org/">BROT & BREAD</a>".</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com73tag:blogger.com,1999:blog-1266479675389453667.post-6330870809929203052018-04-25T14:57:00.000-04:002018-05-02T15:58:55.765-04:00HAVE SOURDOUGH, WILL TRAVEL - OAT PORRIDGE BREAD WITH TOASTED ALMONDS <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41xMwJlDiIyzfzoMhA_d6z0dcBMTc5GmymoOvWAtyGkhnb7aP-6r4B-ShLhVN8IIqX0RkaVKWMd_NCZUlp1seiHdM7Hl4td4fEthM556lEPwopb8EFirXpIYJvM5g1mnSJwSY9vviiFZV/s1600/fullsizeoutput_1ef6.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41xMwJlDiIyzfzoMhA_d6z0dcBMTc5GmymoOvWAtyGkhnb7aP-6r4B-ShLhVN8IIqX0RkaVKWMd_NCZUlp1seiHdM7Hl4td4fEthM556lEPwopb8EFirXpIYJvM5g1mnSJwSY9vviiFZV/s400/fullsizeoutput_1ef6.jpeg" width="400" /></a><b><a href="http://brotandbreaddeutsch.blogspot.com/2018/04/hafer-porridge-brot-mit-gerosteten.html">Hier geht's zur deutschen Version dieses Posts</a></b><br />
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Two weeks ago, I flew to Columbus/Ohio, to visit my daughter. In my
carry-on I had a freezer bag with sourdough, hoping it wouldn't cause
suspicion and confiscation at the airport security. <br />
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Valerie had asked me to show her and her co-workers at "<a href="http://www.twocaterers.com/">Two Caterers</a>", how to bake a high hydration bread à la Chad Robertson of Tartine fame.</div>
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"Tartine"-breads are known for their "holyness", and their excellent taste. They are great favorites of mine, and I bake them in all possible variations (<a href="http://hanseata.blogspot.com/2017/04/brewers-bread-with-spent-grains.html">Brewer's Bread</a>, <a href="http://hanseata.blogspot.com/2017/01/acorn-levain-channeling-my-inner.html">Acorn Levain</a>)</div>
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The next day I walked to a nearby "Giant
Eagle"-supermarket to look for ingredients. I
wanted to bake a porridge bread (the grain mush makes it especially moist). And it should have nuts in it. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JQxjF4yyIUha3nuSaPEOO9CS5q_26_LT-9jxVQLGrFEu_NIgVSbw39YU0CwhLedUpv6yTR-j4EVJ3ol8BXb3fCoRljUCENAWVwNG0rssvawB6BDKJEmeIdAScsShh3qxLUJewUuKQSTM/s1600/fullsizeoutput_1efe.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JQxjF4yyIUha3nuSaPEOO9CS5q_26_LT-9jxVQLGrFEu_NIgVSbw39YU0CwhLedUpv6yTR-j4EVJ3ol8BXb3fCoRljUCENAWVwNG0rssvawB6BDKJEmeIdAScsShh3qxLUJewUuKQSTM/s400/fullsizeoutput_1efe.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fancy salad bowl was barely big enough for mixing the flours</td></tr>
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The different flours I needed were easy to find, and, also, rolled oats for the porridge. For the nuts I opted for almond slices. Fortunately, my daughter owned a scale. A polka-dotted salad bowl and a large pot at my little studio Airbnb could serve as mixing bowls. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnn9MOxJVKgqGFdFVlkeZhkoWQ6aaCEnuk-lFWHjFpKg-YRxyV7LsU0YoE_d2YP2xfjG6WcwSWPOGWVnC44jwZPp6_n8hNFsbPx6HpT9nbXGQfMCztfyJT4FwBaqCzjW_GdNfdTmKo-a9/s1600/fullsizeoutput_1eff.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1419" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnn9MOxJVKgqGFdFVlkeZhkoWQ6aaCEnuk-lFWHjFpKg-YRxyV7LsU0YoE_d2YP2xfjG6WcwSWPOGWVnC44jwZPp6_n8hNFsbPx6HpT9nbXGQfMCztfyJT4FwBaqCzjW_GdNfdTmKo-a9/s400/fullsizeoutput_1eff.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made use of all vessels my Airbnb had to offer</td></tr>
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I cooked the porridge, toasted the almonds, mixed the dough, and carried the whole shebang to the kitchen of "<a href="http://www.twocaterers.com/">Two Caterers</a>",
where, for the next two days, I baked bread with baker Zeek, pastry chef Cheryl, and manager
James. And had the chance to peek into pots, pans and woks of all the cooks. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwaHpoj_Y67u7kVBQ1xtcocRZXZccBEMu5g2Bc5iX4eyB8RRls2NLOxlGdsweFqQOiSYuzxrNAc_MxiZcu4EYXQP4AousYIg4r9IY_pTMfGV40oLu1593ZM0HyN2-HABfn8CRB4Vr8fjf/s1600/IMG_0370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwaHpoj_Y67u7kVBQ1xtcocRZXZccBEMu5g2Bc5iX4eyB8RRls2NLOxlGdsweFqQOiSYuzxrNAc_MxiZcu4EYXQP4AousYIg4r9IY_pTMfGV40oLu1593ZM0HyN2-HABfn8CRB4Vr8fjf/s400/IMG_0370.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheryl making desserts </td></tr>
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Sampling Cheryl's delicious dessert creations was, of course, strictly for continuing education purposes! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdwSa-DpaM-y2euKSE-Xx1LXaEYzdHdHZojfflZUVAPvR5gBEjIo9JKRv8a0uOzJYH-8uEOCVKHH_SvjNT8eGtldrItYQPOy_ZrF0Pc0dipIY605ekKCr9-WLN4cTpTPLddvYi2a0Jzrn/s1600/IMG_0371.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1138" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdwSa-DpaM-y2euKSE-Xx1LXaEYzdHdHZojfflZUVAPvR5gBEjIo9JKRv8a0uOzJYH-8uEOCVKHH_SvjNT8eGtldrItYQPOy_ZrF0Pc0dipIY605ekKCr9-WLN4cTpTPLddvYi2a0Jzrn/s400/IMG_0371.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheryl and Zeek proudly present their loaves</td></tr>
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The two breads turned out to be a great success! One loaf, still warm, was quickly devoured - everybody in the kitchen wanted to try a piece. (The second bread was carried off to a safe place before it could vanish, too.)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83G_-pc0O7j6zQcdSn-EptY4uhfxKVNyPQ-ysnKYdkhTPyYAIsEWOVIqkLLK6qs97nDLEqq2athDcoi1VGPaZdJHdFCoXKNewMjioAYlCAR-8Nun0l2lGtkAzdsC7U2ZzZQgrxqpHYhbK/s1600/IMG_0372.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1331" data-original-width="1600" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83G_-pc0O7j6zQcdSn-EptY4uhfxKVNyPQ-ysnKYdkhTPyYAIsEWOVIqkLLK6qs97nDLEqq2athDcoi1VGPaZdJHdFCoXKNewMjioAYlCAR-8Nun0l2lGtkAzdsC7U2ZzZQgrxqpHYhbK/s400/IMG_0372.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everyone wanted to try a piece, and one loaf was gone in no time </td></tr>
</tbody></table>
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Soon as I got home from my trip, I baked another Oat Porridge Almond Bread for us - it was so delicious.</div>
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I tweaked the basic formula from "<a href="https://www.amazon.com/Tartine-Book-No-Ancient-Classic-ebook/dp/B00F8H0FKU/ref=sr_1_2?s=books&ie=UTF8&qid=1524674597&sr=1-2&keywords=chad+robertson%27s+tartine+bread+book">Tartine: Book No. 3</a>" a bit, the original contains less sourdough (only a third of the starter, the rest is supposed to be discarded - something I would hate to do) and very mild. I prefer a slightly tangier bread, and use the whole amount. </div>
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From Ken
Forkish (<a href="https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1524674648&sr=1-1&dpID=51zh5Z0s8EL&preST=_SX258_BO1,204,203,200_QL70_&dpSrc=detail">"Flour Water Salt Yeast") </a>I learned a few tricks: later additions to the dough can be better incorporated by "Pinch and Fold", instead of just folding it (see <a href="http://hanseata.blogspot.com/2014/01/einkorn-hazelnut-levain-pinched-not.html">Einkorn-Hazelnut-Levain.)</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAzwr-is_YAt-RxOgjmluy0EwIuVG0fKn3F-z4flIwPjehtSpCZUROk_uK8LRYdnuU09HpZrANM0dR08fin5KPdwvqSqd84LQoFyq4UbQMIwTUZAOkE5c4nhm-9Xikp8cKJwfUaOaiLV-/s1600/fullsizeoutput_1efa.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAzwr-is_YAt-RxOgjmluy0EwIuVG0fKn3F-z4flIwPjehtSpCZUROk_uK8LRYdnuU09HpZrANM0dR08fin5KPdwvqSqd84LQoFyq4UbQMIwTUZAOkE5c4nhm-9Xikp8cKJwfUaOaiLV-/s400/fullsizeoutput_1efa.jpeg" width="368" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We can never wait for the bread to cool completely</td></tr>
</tbody></table>
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<b>OAT PORRIDGE BREAD WITH TOASTED ALMONDS</b> (adapted from "<a href="https://www.amazon.com/Tartine-Book-No-Ancient-Classic-ebook/dp/B00F8H0FKU/ref=sr_1_2?s=books&ie=UTF8&qid=1524674597&sr=1-2&keywords=chad+robertson%27s+tartine+bread+book">Tartine: Book No. 3"</a>)<br />
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<b>Feeding</b> (2 x the day before)<br />
10 g of starter (discard rest, or use for other purposes)<br />
20 g of flour blend (1/2 bread/1/2 whole wheat)<br />
20 g water (80-85ºF/26-29ºC)<br />
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<b>Levain</b><br />
10 g/1/2 tbsp. matured starter (discard rest, or use for other purposes)<br />
50 g bread flour<br />
50 g whole wheat<br />
100 g water (80-85ºF/26-29ºC)<br />
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<b>Oat Porridge</b><br />
69 g old-fashioned rolled oats (or cracked oats)<br />
181 g water<br />
1 g salt<br />
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<b>Final Dough</b><br />
250 g high-extraction wheat flour (or 103 g bread flour + 147 g whole wheat)<br />
250 g all-purpose flour 35 g wheat germ (raw)<br />
430 g water, divided <br />
210 g levain (all)<br />
14 g salt<br />
250 g cooked porridge, cooled to room temperature<br />
100 g almond slices, toasted<br />
rolled or cracked oats, for coating<br />
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DAY 1<br />
Feed starter 2 x daily (to increase activity).<br />
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DAY 2<br />
6:00 - 8:00 am: Mix levain. Cover, and leave for 6-10 hours at warm room temperature, or until a teaspoonful starter floats in water (swim test).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKQzqRd9hTLuYQv40lZnBCzbnFODPmQSUBq5T4t9q0ZlVxGq2aZchTGZlS7P8lm4ov91SQRFY8eaBhoML8X8PIxl-hKJUoTVV9DkurFRU-FuQ80iCEKQa6Gjy3U2sD2EvYOAP0_mJKe2i/s1600/Swim+Test.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1160" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIKQzqRd9hTLuYQv40lZnBCzbnFODPmQSUBq5T4t9q0ZlVxGq2aZchTGZlS7P8lm4ov91SQRFY8eaBhoML8X8PIxl-hKJUoTVV9DkurFRU-FuQ80iCEKQa6Gjy3U2sD2EvYOAP0_mJKe2i/s320/Swim+Test.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swim test: the starter should float in water</td></tr>
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For the porridge: cook oats with 3/4 of the water over low heat, stirring constantly until all water is absorbed. Add remaining water and salt, and keep stirring, until porridge is creamy and soft. (Adjust with a bit more water if needed). Let cool.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgew6iOmOjSuArEd5M8PK26okgfT17TGZVMK7G9-AsHMJagvJUqdvLD9iMu_0wNMXcIw7SwbhW4aFUyLAM7c1jAzpTM6noY8qOXCSSC9zIO0WnupI3uCbwuxosiqV-UhTV2tD9xp1ZYzQc_/s1600/fullsizeoutput_1ed8.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1332" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgew6iOmOjSuArEd5M8PK26okgfT17TGZVMK7G9-AsHMJagvJUqdvLD9iMu_0wNMXcIw7SwbhW4aFUyLAM7c1jAzpTM6noY8qOXCSSC9zIO0WnupI3uCbwuxosiqV-UhTV2tD9xp1ZYzQc_/s400/fullsizeoutput_1ed8.jpeg" width="332" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oat porridge</td></tr>
</tbody></table>
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12:00 - 18:00 pm: When levain is ready, transfer it to a large bowl, add 400 g of the water, and whisk to dissolve. In a second bowl, mix flours and wheat germ.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIU9bGqxjUGPVwzOjU4JEOYO7ijx64-tMI7POXStNAzU-0yan83QUP1tyakEHKAYQHxtEuWZR-h-Nkb9sJwtSLYsKbmpY_wU_X-lopN3jt5w5JcJI9wlVjNO3ad2UgaR6GeU6_1ETOy5R/s1600/fullsizeoutput_1d40.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1309" data-original-width="1600" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIU9bGqxjUGPVwzOjU4JEOYO7ijx64-tMI7POXStNAzU-0yan83QUP1tyakEHKAYQHxtEuWZR-h-Nkb9sJwtSLYsKbmpY_wU_X-lopN3jt5w5JcJI9wlVjNO3ad2UgaR6GeU6_1ETOy5R/s400/fullsizeoutput_1d40.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dissolve levain in water...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7p2G27rpCC4JldG9eIfzAt3YAx4jAGjS0GO677jmE_VT_Lm3aFGOI6ow50RAEdMlpoiX1IBpiNVwK7pkLVxN7ErSI0XjkRVbTEBxJlMDzx6EBdPOqtMtgRR5sTfv2O-rlrnjtUsSeKIy/s1600/fullsizeoutput_1eda.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1363" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih7p2G27rpCC4JldG9eIfzAt3YAx4jAGjS0GO677jmE_VT_Lm3aFGOI6ow50RAEdMlpoiX1IBpiNVwK7pkLVxN7ErSI0XjkRVbTEBxJlMDzx6EBdPOqtMtgRR5sTfv2O-rlrnjtUsSeKIy/s400/fullsizeoutput_1eda.jpeg" width="340" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix flours</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Eb6GY5jmHAq0r2OFikMZbggNOzsfP9sA5u4ghX00pSssHt3zCel-fsRVk-hHlNZKBPQhye2agwdycBz4Jl2HALVhAvRCCn2nZ19ueBhKT0J0Gyul3C3YkktaAAPKl6b0pCP4A5ggppm/s1600/fullsizeoutput_1ba7.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1223" data-original-width="1600" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Eb6GY5jmHAq0r2OFikMZbggNOzsfP9sA5u4ghX00pSssHt3zCel-fsRVk-hHlNZKBPQhye2agwdycBz4Jl2HALVhAvRCCn2nZ19ueBhKT0J0Gyul3C3YkktaAAPKl6b0pCP4A5ggppm/s400/fullsizeoutput_1ba7.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...then stir flour mixture into dissolved starter (I use a Danish dough whisk)</td></tr>
</tbody></table>
<br />
Add flour mixture to dissolved levain and stir (Danish dough whisk, large spoon, or hand) until all flour is hydrated.<br />
<br />
Cover, and let rest (autolyse) for 30 minutes (and up to 4 hours) in a warm place.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFanvCgsSdtvJPd0d9GvURezZL5nVt9coafxoIP8JBAcoQC5vk2rqg5oqQzCn_pqyK5XZ196KE3TGhh5YffzvhCsScCituH9ChGgI6__lOd1fXaVFwrJAp-10N5zXqJldh0mdUf83DN_O/s1600/IMG_3316.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFanvCgsSdtvJPd0d9GvURezZL5nVt9coafxoIP8JBAcoQC5vk2rqg5oqQzCn_pqyK5XZ196KE3TGhh5YffzvhCsScCituH9ChGgI6__lOd1fXaVFwrJAp-10N5zXqJldh0mdUf83DN_O/s1600/IMG_3316.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding and pinching the dough to incorporate additions</td></tr>
</tbody></table>
<br />
Add salt and reserved (lukewarm) water to the dough. Pinch and fold to combine: using your hands, pull up dough around the bowl, fold it over to the center, then pinch it several times. Repeat pinching and folding procedure until most of the added water is incorporated. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjhg45f6WKCNL5Z6Xlv2_e5iDf-hawE-uVZ53CGd218RvtrFLednC1lA-NQGwP5WR-2j0GiKox0ZxhHi9bbVS0vpd9IIFhq6ukMR4G486_2CK348WcNqi51GscEUGlQV9LvmRBvxWcVWi/s1600/fullsizeoutput_1edc.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1509" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjhg45f6WKCNL5Z6Xlv2_e5iDf-hawE-uVZ53CGd218RvtrFLednC1lA-NQGwP5WR-2j0GiKox0ZxhHi9bbVS0vpd9IIFhq6ukMR4G486_2CK348WcNqi51GscEUGlQV9LvmRBvxWcVWi/s400/fullsizeoutput_1edc.jpeg" width="376" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working in porridge and almonds </td></tr>
</tbody></table>
<br />
Cover, and let dough rest for 30 minutes. Stretch and fold it, leave it for another 30 minutes, then add porridge and toasted almonds, pinching and folding 4-6 times, until roughly incorporated (see above).<br />
<br />
Ferment dough for another 2 hours, stretching and folding it 4 more times at 30 minute intervals. (In the end the dough
should feel billowy, with 20-30% increase in volume. If not, let it rise for another
30-60 minutes.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkGenq7PGaQVsJbySYly9vRXnEAkXGHgXnzDCNk_4ZvKHpzyhSn3EzTAqCA_PNXJ2E3BNkEwR-48Aqf4OWlvw8eSpCpGpA_PSg9mIHLgPeP5pid1I88dR6S4MvoUDpxdx3j2SJiaPnOxa/s1600/fullsizeoutput_1edb.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1323" data-original-width="1600" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkGenq7PGaQVsJbySYly9vRXnEAkXGHgXnzDCNk_4ZvKHpzyhSn3EzTAqCA_PNXJ2E3BNkEwR-48Aqf4OWlvw8eSpCpGpA_PSg9mIHLgPeP5pid1I88dR6S4MvoUDpxdx3j2SJiaPnOxa/s400/fullsizeoutput_1edb.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough after 3 times S&F </td></tr>
</tbody></table>
<br />
Transfer dough to floured work surface. Lightly flour top. Using oiled spatula(s), work into a round by drawing the spatula(s) around it in circles to create surface tension, while rotating it. (Dough ball should be taut and smooth).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84hvrU7s4iilmQp5xH25fzwF2SFMv6j6_v2g7b0UhL5OtFjrytiYyIKSv0f8TDqQgH77T8WfsHQaJzYIUJKx_atHMVdIPvj7LMcFa-gu7X-j8JlTSqkqYOyyAtr6SQCzXwgAOCLo6kSky/s1600/fullsizeoutput_1ee0.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1287" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84hvrU7s4iilmQp5xH25fzwF2SFMv6j6_v2g7b0UhL5OtFjrytiYyIKSv0f8TDqQgH77T8WfsHQaJzYIUJKx_atHMVdIPvj7LMcFa-gu7X-j8JlTSqkqYOyyAtr6SQCzXwgAOCLo6kSky/s400/fullsizeoutput_1ee0.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-shape dough into a round </td></tr>
</tbody></table>
<br />
Lightly flour dough ball again, cover (I use the mixing bowl), and let it rest for 20-30 minutes (it will spread out again).<br />
<br />
Generously flour rising basket (a 50/50 wheat and rice flour mixture works well to prevent sticking.) Sprinkle the bottom with rolled oats (killing two birds with one stone: the bread will look nice, and, even more important, <b>it will not stick to the basket</b>.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN6iyoy_ygnCY5-c9QEviJdBYe6yMkHoQF6HQSBuruTY2t-28XuudnS8lgYxczvJKtuNPHp1xzBEtp518jiG4vbJZ8gcip-xC7Ob0THuV6n2P2UCa7D6Ra3TeTH9qJb2ODEUCzNwup0Np/s1600/fullsizeoutput_1ee6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1311" data-original-width="1600" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNN6iyoy_ygnCY5-c9QEviJdBYe6yMkHoQF6HQSBuruTY2t-28XuudnS8lgYxczvJKtuNPHp1xzBEtp518jiG4vbJZ8gcip-xC7Ob0THuV6n2P2UCa7D6Ra3TeTH9qJb2ODEUCzNwup0Np/s400/fullsizeoutput_1ee6.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepeared rising basket </td></tr>
</tbody></table>
<br />
Using floured, or oiled bench knife, flip dough around, floured-side down. With floured hands, fold up the bottom side by a third, then pull and fold both sides to the center, and the top down to the middle, gently pressing seams to seal. Finally, fold bottom up over top fold, leaving the seam underneath.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRmN0k9epxGqEbmb-QbGLGoxX3Rhgp5io0rUFUGsoeTiph45-ZhjL42yHEtLiexgUI3uVPo8GZSUUwlcacCTak9KSYV7u6WfHzOE9xZ15gP58EmO1rOtxSoJ2rK9K-exH7rSGlJosNXLy/s1600/Brewer%2527s+Bread+shaping.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1176" data-original-width="1600" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRmN0k9epxGqEbmb-QbGLGoxX3Rhgp5io0rUFUGsoeTiph45-ZhjL42yHEtLiexgUI3uVPo8GZSUUwlcacCTak9KSYV7u6WfHzOE9xZ15gP58EmO1rOtxSoJ2rK9K-exH7rSGlJosNXLy/s400/Brewer%2527s+Bread+shaping.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folded dough package (here an ancient grain loaf)</td></tr>
</tbody></table>
<br />
With floured hands, rotate dough ball until taut, dusting it with more flour if necessary. Place it into the rising basket, seam-side up.<br />
<br />
Gently lift dough edges a bit and slide more oat flakes between dough and side of basket (to further prevent sticking). Sprinkle top of dough with flour. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FKEtef0-191zbqMYk_BCFMNWkjAGDU8hvowKT6v6Q4-kh9EyAA80NwKcTIbg6OywMj6OzMcAxhIepnys8s9nZq5esALgpgprcRSbGjjg7BgGv2X3EKjds9kTYqnkX43ajKdpD4D8D-IK/s1600/Brewer%2527s+Bread+shaping+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1470" data-original-width="1600" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FKEtef0-191zbqMYk_BCFMNWkjAGDU8hvowKT6v6Q4-kh9EyAA80NwKcTIbg6OywMj6OzMcAxhIepnys8s9nZq5esALgpgprcRSbGjjg7BgGv2X3EKjds9kTYqnkX43ajKdpD4D8D-IK/s400/Brewer%2527s+Bread+shaping+2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Shaped bread (here an ancient grain bread)</td></tr>
</tbody></table>
<br />
Place basket in plastic bag, and refrigerate overnight. (No warming up necessary).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QaeC8X-d6r2ZATIaKsFnX3tUOnW5iiW1saPJRUJ9DAjpIXvbJ422-2ztbUa_BFWvpxoOq8j2nzPwmyhf01rpfsvuDilU-UmmXBwv2Ba7u4J4Nxr_EQy0AbNddL-9HOMZDmjZbRB8bHC6/s1600/fullsizeoutput_1eed.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1482" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0QaeC8X-d6r2ZATIaKsFnX3tUOnW5iiW1saPJRUJ9DAjpIXvbJ422-2ztbUa_BFWvpxoOq8j2nzPwmyhf01rpfsvuDilU-UmmXBwv2Ba7u4J4Nxr_EQy0AbNddL-9HOMZDmjZbRB8bHC6/s400/fullsizeoutput_1eed.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risen bread</td></tr>
</tbody></table>
<br />
3. TAG<br />
Preheat oven to 500ºF/260ºC, with Dutch oven in the middle. Keep a large piece of parchment paper and scissors at hand on your counter. <br />
<br />
With an energetic smack, turn (cold) bread out onto parchment paper (if you are too timid, it might stick to the basket.) Cut paper around bread, leaving two longer handles to make a sling (Uncut, it will crinkle in the pot.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB75nB-ltnt5geRvhu5-lkzzDgdEXH1XJKVI_Q3o6SpYSUXd8PAhanAA6RDw2BcuoINHvXURKEMaciG0CQGDgOrFd9FX0UMjDGUlDDWcM_OyI92kpH4htf_yBo-dpJcb_o3_1tKuBKhGDo/s1600/fullsizeoutput_1efc.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB75nB-ltnt5geRvhu5-lkzzDgdEXH1XJKVI_Q3o6SpYSUXd8PAhanAA6RDw2BcuoINHvXURKEMaciG0CQGDgOrFd9FX0UMjDGUlDDWcM_OyI92kpH4htf_yBo-dpJcb_o3_1tKuBKhGDo/s400/fullsizeoutput_1efc.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The paper sling ensures a painless transport to the Dutch oven</td></tr>
</tbody></table>
<br />
Score bread about 1/2-inch/1-cm deep in a # pattern (or as desired.)<br />
<br />
Take hot pot out of the oven, remove lid (I place my oven mitt on top so that I don't forget how hot it is) and transfer bread with paper sling to Dutch oven. Replace lid.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjA6yJ66RHkrLXEhvvc-EAJ8K-nhsRRalG1NLk1yKlV0fp1kx4IGhXUJYLRFtroY0ExD2rsOonHZAlWbiG__gcytNWv7fxxp36TZimiZp35da-GqHCF7j7PxCTyUxRhkmAQS0237ijK_4/s1600/fullsizeoutput_1eef.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1516" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjA6yJ66RHkrLXEhvvc-EAJ8K-nhsRRalG1NLk1yKlV0fp1kx4IGhXUJYLRFtroY0ExD2rsOonHZAlWbiG__gcytNWv7fxxp36TZimiZp35da-GqHCF7j7PxCTyUxRhkmAQS0237ijK_4/s400/fullsizeoutput_1eef.jpeg" width="378" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread in Dutch oven</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Bake bread, covered, for 20 minutes, reduce temperature to 450ºF/230ºC, and bake for 10 minutes more. Remove lid, and continue baking for another 20-25 minutes, until loaf is deep golden brown and registers at least 200°F/93ºC.<br />
<br />
Take bread out of Dutch oven (tilt pot, grab paper handle and slide loaf out onto wire rack.) Peel off paper. Let bread cool completely before cutting it (if you have more self-discipline than we do!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu0Fa86VNew5cLCUKxYA4a1ZURPkc0hENn840FNYiBu8LQHtFbavG5HLIRTlhgIGTfC0h7neOVqSkp8N7hqbwYokToPBZKblpJuzpHm26DfW8DgA_YIWwchLIKra5md7sHRr4Gbl8UTSS/s1600/fullsizeoutput_1eee.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu0Fa86VNew5cLCUKxYA4a1ZURPkc0hENn840FNYiBu8LQHtFbavG5HLIRTlhgIGTfC0h7neOVqSkp8N7hqbwYokToPBZKblpJuzpHm26DfW8DgA_YIWwchLIKra5md7sHRr4Gbl8UTSS/s400/fullsizeoutput_1eee.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked Oat Porridge Bread</td></tr>
</tbody></table>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com12tag:blogger.com,1999:blog-1266479675389453667.post-1136606805139379962018-04-02T21:25:00.000-04:002018-04-02T21:25:04.944-04:00MODERNIST BREAD - GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrOZSVJfcwxor07TieKzLDEsAT3yP-71WYqVyglg8PNPuUkHhEiRkdu3m8GmiaXWf85tHePzd-F5kE3lfsrZxbf9_Ak8Dc7ynODApW7Fv5qKavkNiU434aCeJMRSSRRShCMIY9EZEc-pN/s1600/Modernist+Bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1308" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrOZSVJfcwxor07TieKzLDEsAT3yP-71WYqVyglg8PNPuUkHhEiRkdu3m8GmiaXWf85tHePzd-F5kE3lfsrZxbf9_Ak8Dc7ynODApW7Fv5qKavkNiU434aCeJMRSSRRShCMIY9EZEc-pN/s400/Modernist+Bread.jpg" width="326" /></a></div>
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When I first learned of genius entrepreneur Nathan Myhrvold's
endeavor to create THE Ultimate Work on Bread Baking, pouring thousands
of dollars in his state-of-the-art scientific laboratory plus baking
station, I was rather skeptical. After Modernist Cuisine now molecular
baking?<br />
<br />
But a presentation last summer at the Kneading Conference
in Skowhegan/ME, with stunning photos of the process, was so convincing
that I overcame my doubts (and qualms about spending so much money), and
ordered my copy at Amazon.<br />
<br />
The massive metal box set (History and
Fundamentals, Ingredients, Techniques and Equipment, Recipes I and II,
and a spiral bound kitchen manual with formulas) arrived in November,
too heavy for one person to carry. Totally awed by those gorgeous,
atlas-sized tomes, I asked myself the obvious question:<br />
<br />
"<strong><em>Am I good enough for this Rolls Royce of baking books</em></strong>?"<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTyMBXNVaDRoXX9Fj7J43YCR-erwlknoPciHN6LNPqNM7GM6ipuVxGbxv-n5dLpRHtRS3ykj9AmLH9UC8bxl7cu4fGm7bT1B_CYwhlyqKbKLUs7Vad1tcHj9WxErpLmy6x066jmbELq0G/s1600/Modernist+Bread+Volume+1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="584" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTyMBXNVaDRoXX9Fj7J43YCR-erwlknoPciHN6LNPqNM7GM6ipuVxGbxv-n5dLpRHtRS3ykj9AmLH9UC8bxl7cu4fGm7bT1B_CYwhlyqKbKLUs7Vad1tcHj9WxErpLmy6x066jmbELq0G/s400/Modernist+Bread+Volume+1.jpeg" width="328" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Am I good enough for this?"</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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Being the anal Virgo, instead of undisciplined rushing at the
recipes, I started reading the first volume, History and Fundamentals.
Though I'm generally not a great fan of non-fiction, remembering with a
shudder the all-night-cramming before my final medical exams, I found
the book a very pleasant read, interesting, full of fascinating facts,
and beautifully illustrated.<br />
<br />
My husband, a Vietnam veteran,
travels to Asia every year, Singapore, Cambodia, and, always, Vietnam.
Whether in Saigon or Danang, his favorite food are Banh Mi sandwiches,
and he misses them here in Maine.<br />
<br />
The toppings, meat, pickles,
cucumbers, chili and cilantro, are not hard to come by, but the Banh Mi
breads are a totally different matter. Though French baguettes are their
ancestors, Banh Mi rolls are different, with a thinner crust and
softer, fluffier crumb.<br />
<br />
With Richard just back from Saigon, I decided on Banh Mi rolls, my first loaves to bake from Modernist Bread.<br />
<br />
I
had tried to make them before, using the only recipe (from Andrea
Nguyen) that appears to be circulating in the internet. It wasn't bad,
but, according to my husband (and my own memory from my trip to Vietnam
years ago), it wasn't right, either, no crackly crust, and too chewy.<br />
<br />
For
many of Myhrvold's breads you can choose between two or (even three)
different formulas, a classic version, a "best" version, and a
"modernist" approach (with unusual enhancements, like gelatin).<br />
<br />
But for Banh Mi, there is only one recipe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQMsrKv-MQy3uzg_XQ-72lY0MZwcxivC0oUw7ayWKDvEog5wU1CaDo1w-z5-rfNyrDHh0h3QDwGxB0Ui9y5cjk0a0VhPSqZ_ZTGruyV6dgK-kA1j6gLhpNtix0kXPyN5UpuvjF3DvLq_s/s1600/Full+page.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1231" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQMsrKv-MQy3uzg_XQ-72lY0MZwcxivC0oUw7ayWKDvEog5wU1CaDo1w-z5-rfNyrDHh0h3QDwGxB0Ui9y5cjk0a0VhPSqZ_ZTGruyV6dgK-kA1j6gLhpNtix0kXPyN5UpuvjF3DvLq_s/s640/Full+page.jpg" width="491" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banh Mi recipe page</td></tr>
</tbody></table>
<br />
Though I often tweak formulas according to my own preferences, this
time I didn't not stray from the Modernist's path, awed by the expertise
of the authors. I wondered a bit about the shortening (or lard) in the
bread - no fat in French baguettes, and why would bakers in a poor Asian
country add a costly enrichment to their dough?<br />
<br />
Instead repeating
the mixing procedures and different steps for shaping, and proofing in
every formula, Modernist Bread refers to detailed instructions in volume
3 (Techniques and Equipment). Fine.<br />
<br />
But would it have killed them (or taken up too much space) to put <strong>oven temperatures</strong> and <strong>baking times</strong>
into the recipes? You had to look under "filone entry in French Lean
Bread Baking Times and Temperatures", several pages back, to find them -
<strong>or not</strong>, since there was <strong>no filone</strong> in the list!<br />
<br />
And why is <strong>cold bulk fermentation</strong> only very briefly and cursorily mentioned as an option? Instead, the Techniques section offered <strong>retardation</strong> of the <strong>shaped breads,</strong> along with fermentation at different room temperatures. Great, if you bake only one loaf - or have a walk-in refrigerator!<br />
<br />
I
started my mixing process, following the Modernist Bread's instructions
- and was confronted with my first question: "add salt and mix on
medium-low speed to low gluten development; add melted shortening or
lard, and mix on medium speed to full gluten development."<br />
<br />
How do I
gauge low gluten development? I added the shortening after I mixed in
the salt, drizzling it slowly into the mixer bowl. But, alas, my gluten
development was faster, my dough did not welcome the greasy addition,
resisting its incorporation, and, instead, swishing the liquid fat all
around in the bowl.<br />
<br />
It took a long time of mixing, until the dough looked somewhat homogeneous - but it was still coated in grease!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOY9v4rhyphenhyphenAZ-bdu1TUprCNCDC9Idd8H8PFToWl8AAN4VqDoKSKmUfdOHKgkwpdGEY9t-faeSoYBcwVYP8vBWiDZNkFgGDczvM7YsRJrgtu4cjl21UAL4xZBFNlfw-u0VT3bQnrSc2bqow/s1600/Banh+Mi+dough+med..jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="575" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOY9v4rhyphenhyphenAZ-bdu1TUprCNCDC9Idd8H8PFToWl8AAN4VqDoKSKmUfdOHKgkwpdGEY9t-faeSoYBcwVYP8vBWiDZNkFgGDczvM7YsRJrgtu4cjl21UAL4xZBFNlfw-u0VT3bQnrSc2bqow/s400/Banh+Mi+dough+med..jpeg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough resisted the incorporation of fat</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
No help for that, I had to trust in the mitigating effect of long
fermentation (I did the cold bulk), especially since my 7-qt Kitchen
Aid, deciding, "enough is enough", switched itself off to avoid
overheating.<br />
<br />
Everything else, shaping and proofing, went according to plan, until it was time to bake.<br />
<br />
Modernist Bread <strong>pooh-poohs every steaming measure</strong>
we poor hobby bakers are able to employ, except for using a Dutch oven
or a covered baker. Tough luck for home-based micro-bakeries like mine
that need to process more than one loaf at a time!<br />
<br />
I guess I have to live with my guilt of using my modest, pebble filled steam pan.<br />
<br />
In the "French Lean Bread Baking Temperatures and Times" table I found only temperature for baking (470ºF/245ºC), <strong>not for</strong> <strong>preheating</strong> the oven. I remembered having come across it somewhere in the Technique volume, but couldn't find that paragraph again.<br />
<br />
Assuming
500ºF would be okay, I preheated my oven (which keeps the correct
temperature), with baking stone and steaming device in place. According
to the time table, the small baguettes should be baked for 15 minutes
with steam, and 10 minutes without, at 470ºF.<br />
<br />
But when I checked
after 15 minutes, to remove the steam pan, they were already fully
baked, with an interior temperature of 211ºF.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTtfhZ5krUddb7n5N3soFSv57qJloPoqG5DzAA88WpunWZ5BgDn4p-kABRYC1IH7f8b3l2X4od7eBIkU4pXAYL0nt_4xPl3ghL14KWa8V1d0jcs3ifW3PSypX_C2kxaFn56HH74iJecjU/s1600/Banh+Mi+med..jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="605" data-original-width="481" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTtfhZ5krUddb7n5N3soFSv57qJloPoqG5DzAA88WpunWZ5BgDn4p-kABRYC1IH7f8b3l2X4od7eBIkU4pXAYL0nt_4xPl3ghL14KWa8V1d0jcs3ifW3PSypX_C2kxaFn56HH74iJecjU/s640/Banh+Mi+med..jpeg" width="507" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a Banh Mi at all! </td></tr>
</tbody></table>
<br />
The baguettes looked okay from the outside, though the crust was not
crackly. But when we cut the baguettes in halves to make sandwiches, we
were in for a big disappointment. Instead of airy and fluffy, the crumb
was <strong>dense and chewy</strong>.<br />
<br />
And worse - they <strong>didn't taste like Banh Mi</strong>
at all, more like brioche (made with shortening instead of butter).<br />
<br />
We
ate our sandwiches, grumbling, and I was sorely tempted to throw the
remaining two loaves in the trash - something I hardly ever do with my
bread, even if it's burnt, or otherwise malfatti.<br />
<br />
In the end the
frugal housewife prevailed - I cut off the bread crusts and ground them
into crumbs. And worked the loaves into a really nice bread pudding!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKhXa8QkFNQq3uA2k8o_zxGiR_dlCQTk-14r0CEaFJng7q-tB5II8SW4RSdfdmblNChuev8oBov3DWghvNXTt-zFGvDRTvG-TqISiSpBCwfTcQ-czJUiDl8LTHNI-_nr-zAUNYD211BLH/s1600/Leek+Bread+Pudding.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1125" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKhXa8QkFNQq3uA2k8o_zxGiR_dlCQTk-14r0CEaFJng7q-tB5II8SW4RSdfdmblNChuev8oBov3DWghvNXTt-zFGvDRTvG-TqISiSpBCwfTcQ-czJUiDl8LTHNI-_nr-zAUNYD211BLH/s400/Leek+Bread+Pudding.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Successfully recycled - Leek Bread Pudding, made of Banh Mi rolls</td></tr>
</tbody></table>
<br />
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com10tag:blogger.com,1999:blog-1266479675389453667.post-8181791383072359192018-03-14T20:46:00.002-04:002018-03-14T20:46:18.693-04:00COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJnnGipKdzj2IqYqS0mMmt-0k6zcNUUW6TBSww4DTTlmAGoxCL75OVgBQkP3mRwfGM41rn58rNnc60s2_Lg8kz9iBalLv4dLwKrTNI1bT_KTCT2-BemnT7d7Zr7IoYFsfFOpQ4KeAbhWr/s1600/IMG_0264.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="1600" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiJnnGipKdzj2IqYqS0mMmt-0k6zcNUUW6TBSww4DTTlmAGoxCL75OVgBQkP3mRwfGM41rn58rNnc60s2_Lg8kz9iBalLv4dLwKrTNI1bT_KTCT2-BemnT7d7Zr7IoYFsfFOpQ4KeAbhWr/s400/IMG_0264.jpg" width="400" /></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2018/03/coconut-cream-pie-zum-internationalen.html">Hier geht's zur deutschen Version dieses Posts</a><br />
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<span class="st" data-hveid="127" data-ved="0ahUKEwjKlqzr0ezZAhWE2VMKHSt9Do4Q4EUIfzAV"><br /></span>
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To mathematicians the Greek letter π (Pi) is the symbol for the <span class="st" data-hveid="127" data-ved="0ahUKEwjKlqzr0ezZAhWE2VMKHSt9Do4Q4EUIfzAV">ratio of a circle's
circumference to its diameter</span><i>. </i><span class="st">This number is so important that it has its own holiday day: Pi Day.</span><br />
<br />
Pi Day is March 14, since π starts with 3.14... and continues, irrationally, ever after. (But don't despair: for your daily use you can get by with just the first six numbers: 3.14159).<br />
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Not only mathematicians observe Pi Day, bakers honor it, too. After all, the Greek letter sounds in English like pastry and, with the help of a little "e", it easily turns into pie.<br />
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Though never a great ace in math, I'm all for celebrating such a meaningful holiday. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW8J2dDerP7Swjs6PXLOyMJIqPYtyVuR2QQkxyoYKn3A-abmemrqWcdU9PUkEzc5E__TJSeXPAIWZEOZ4jcJcsjaKCslmVgKsay4pDFCXkW8AdqNmH11xbcirbcWpNZ7lAHuXtn75OOuu/s1600/fullsizeoutput_1ebb.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1250" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW8J2dDerP7Swjs6PXLOyMJIqPYtyVuR2QQkxyoYKn3A-abmemrqWcdU9PUkEzc5E__TJSeXPAIWZEOZ4jcJcsjaKCslmVgKsay4pDFCXkW8AdqNmH11xbcirbcWpNZ7lAHuXtn75OOuu/s640/fullsizeoutput_1ebb.jpeg" width="499" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No spring in sight!</td></tr>
</tbody></table>
<br />
Here in Maine we still have one snowstorm ("Nor'easter") chasing the other. Therefore, only a cozy comfort-food-pie would do. (My husband's <a href="http://hanseata.blogspot.com/2012/11/sour-cherry-pie-birthday-cake-for-my.html">provocative</a> suggestion, <a href="http://hanseata.blogspot.com/2012/11/sour-cherry-pie-birthday-cake-for-my.html"><b>Cherry Pie</b></a>, faced an instant rebuttal).<br />
<br />
But Coconut Cream Pie met with wholehearted enthusiasm from all sides. <br />
<br />
The custard filling takes a little effort, but it is <b>soooo</b> worth it! <a href="https://www.cooksillustrated.com/recipes/1444-coconut-cream-pie">Cook's Illustrated</a>'s classic is by far the best Coconut
Cream Pie we ever had. Highly satisfying, but not so rich that you feel stuffed for the whole day.<br />
<br />
In fact, we had to pull ourselves together not to devour the whole thing!<br />
<br />
The animal crackers in the crust don't contain a lot of fat or sugar. Graham crackers are a possible substitute, but don't use richer cookies. I reduced the amount of sugar in the filling by 25% - the pie is sweet enough.<br />
<br />
Since we are empty-nesters, I made two small pies (with 2/3 of the recipe amount) in 6-inch/15-cm ø aluminum foil pans. If you take those thin-walled pans, you have to place them on a baking sheet to avoid over-browning.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sWPff8ixQ2ICav4ykKWo3pika2CuMzb9f8FgvksTE7Cm3u5ZFrRheIs-VTaACqeAi1MpgC1v7BqukzLoV43MLnlxJMsJ4t2Zsx9RVKC16ZU-X_5jXQP_NTk5J0AYLRAMx0d9E5JxVkCr/s1600/IMG_0264.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1363" data-original-width="1600" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4sWPff8ixQ2ICav4ykKWo3pika2CuMzb9f8FgvksTE7Cm3u5ZFrRheIs-VTaACqeAi1MpgC1v7BqukzLoV43MLnlxJMsJ4t2Zsx9RVKC16ZU-X_5jXQP_NTk5J0AYLRAMx0d9E5JxVkCr/s400/IMG_0264.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best Coconut Cream Pie we ever had!</td></tr>
</tbody></table>
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<b>COCONUT CREAM PIE </b>(adapted from <a href="https://www.cooksillustrated.com/recipes/1444-coconut-cream-pie">Cook's Illustrated</a>)<br />
<br />
(One 9-inch/23-cm pie or three small (6-inch/15-cm) pies)<br />
<br />
<b>Crust</b><br />170 g animal crackers (or graham crackers)<br />12 g/2 tbsp unsweetened shredded coconut<br />13 g/1 tbsp sugar<br />57 g unsalted butter, melted and cooled<br /><br /><b>Filling</b><br />1 (13 1/2-oz) can/404 g coconut milk<br />
246 g/1 cup whole milk<br />51 g/½ cup unsweetened shredded coconut<br />75 g sugar, plus<br />
12 g/1 tbsp sugar<br />⅜ tsp table salt<br />85 g/5 egg yolks<br />42 g cornstarch<br />28 g unsalted butter, cut into 2 pieces<br />1 tsp vanilla extract<br /><br /><b>Whipped Cream Topping</b><br />357 g/1 ½ cups heavy cream (cold)<br />24 g/2 tbsp sugar<br />½ tsp vanilla extract<br />6 g/1 tbsp unsweetened shredded coconut, toasted golden brown<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimROoS9QqU3oWcPh1o8LqHAkAIipsj1Atb1rbHmc30GYXY2XRYcgSpZvujTBe6Xp4CIHytfAIu-l33-8MWYOyCDNsbe6QzeY9R0M-uHx3m-MQKz3_8k0h-Li3As7gcg24l1hepnlXfYWTp/s1600/fullsizeoutput_1ea6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1299" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimROoS9QqU3oWcPh1o8LqHAkAIipsj1Atb1rbHmc30GYXY2XRYcgSpZvujTBe6Xp4CIHytfAIu-l33-8MWYOyCDNsbe6QzeY9R0M-uHx3m-MQKz3_8k0h-Li3As7gcg24l1hepnlXfYWTp/s400/fullsizeoutput_1ea6.jpeg" width="323" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kekse, Kokosraspel, Butter und Zucker für die Piekruste</td></tr>
</tbody></table>
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Preheat oven to 325ºF/160ºC, adjusting rack to lower middle position.<br />
<br />
In food processor, pulse animal crackers, coconut and sugar until finely ground. Transfer to medium bowl, add melted butter and stir well, until all crumbs are evenly moistened.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Lyf-mg_EWVSijrsWqXheFXSXSdUQ9yluwcKS4Az9Y3e-aI4YVLlwrotkN0Fwi5bJh4nl2dlBI_PC_Ghi3OSj5SiStJl_t9YBr2dJytPN3lXzaswWOCg5J6baRbV8OSDKvztTuFxlWgWJ/s1600/fullsizeoutput_1eaa.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Lyf-mg_EWVSijrsWqXheFXSXSdUQ9yluwcKS4Az9Y3e-aI4YVLlwrotkN0Fwi5bJh4nl2dlBI_PC_Ghi3OSj5SiStJl_t9YBr2dJytPN3lXzaswWOCg5J6baRbV8OSDKvztTuFxlWgWJ/s400/fullsizeoutput_1eaa.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir melted butter into crumbs until no dry spots remain</td></tr>
</tbody></table>
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Transfer crumbs to a 9-inch/23-cm ø Pyrex pie pan (or 3 small 6-inch/15-cm aluminum pans). Using a measuring cup or small ramekin, press crumbs evenly into bottom and up sides.<br /><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEwhYJeOyke8AtknJLiwEwgiKsezC-GaUWs4ncG5bo-aiYEtGyXed4xhD02RVz9THjMiXBDq33BUBbAg8PU92mKWiDbVzdjcdQYa4K2x32GqpC30ykVpgM-xfYVmV81knAgVzcYq5iVjx7/s1600/fullsizeoutput_1eb1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1222" data-original-width="1600" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEwhYJeOyke8AtknJLiwEwgiKsezC-GaUWs4ncG5bo-aiYEtGyXed4xhD02RVz9THjMiXBDq33BUBbAg8PU92mKWiDbVzdjcdQYa4K2x32GqpC30ykVpgM-xfYVmV81knAgVzcYq5iVjx7/s400/fullsizeoutput_1eb1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press crumbs evenly into bottom and up sides of the pie pan</td></tr>
</tbody></table>
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Place pie pan(s) in the oven (put aluminum pans on a baking sheet!) and bake for about 15 minutes, rotating pie(s) halfway through, until crust is fragrant and medium brown.<br />
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Let crust(s) cool on a wire rack (about 30 minutes).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfW0saoWSmLOeiGIbfFji-SjSb482kAGRlgvP39uSO6chdx9Sk_8DAeoLPCdYfLxm55kLXoOgi7NyqkklEfEJTXPE0q-r5S2AwgOwd4GucR3JNF5yj8raPiRA6sYX9C3e6F5xjYtr6_mp/s1600/fullsizeoutput_1eb2.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1236" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfW0saoWSmLOeiGIbfFji-SjSb482kAGRlgvP39uSO6chdx9Sk_8DAeoLPCdYfLxm55kLXoOgi7NyqkklEfEJTXPE0q-r5S2AwgOwd4GucR3JNF5yj8raPiRA6sYX9C3e6F5xjYtr6_mp/s400/fullsizeoutput_1eb2.jpeg" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut milk mixture</td></tr>
</tbody></table>
<br />
For the filling, bring coconut milk, whole milk, coconut, 75 g sugar, and salt to a simmer over medium-high heat, stirring now and then. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVEItId0MzQdOpbz7RrpB3oImG2TYY25in-VgB_uDlDDlzhPp3mmeVTeojeQMyyzAiijuzj_NK6avGxBjGY2tB6iW1Y2UD2P7krhiBa9lpPfaan1poBOkJDkmF-0pNslZr7Crbg7hCpH6/s1600/fullsizeoutput_1eb3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVEItId0MzQdOpbz7RrpB3oImG2TYY25in-VgB_uDlDDlzhPp3mmeVTeojeQMyyzAiijuzj_NK6avGxBjGY2tB6iW1Y2UD2P7krhiBa9lpPfaan1poBOkJDkmF-0pNslZr7Crbg7hCpH6/s400/fullsizeoutput_1eb3.jpeg" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix egg yolks with cornstarch and sugar</td></tr>
</tbody></table>
<br />
In a medium bowl, whisk egg yolks with cornstarch and remaining 1 tbsp sugar until well combined. <br />
<br />
Whisking constantly, gradually pour 1 cup hot milk mixture over yolk mixture until blended. Gradually whisk in remaining milk mixture in 3-4 additions until well combined.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt4w1fYma_cuORovh0TJFg-jPkUXmuf5Re3jAIJpkB2D3MrtBsWDd2rX8MZLv5i6gdYoXrJ6HU6hS2XXwxp0fML0U-Lv4yfacqYMKpuGEcBIviFbr4mAWgsZso_tNG7XlL7_6VIbb9qh1/s1600/fullsizeoutput_1eb5.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1302" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt4w1fYma_cuORovh0TJFg-jPkUXmuf5Re3jAIJpkB2D3MrtBsWDd2rX8MZLv5i6gdYoXrJ6HU6hS2XXwxp0fML0U-Lv4yfacqYMKpuGEcBIviFbr4mAWgsZso_tNG7XlL7_6VIbb9qh1/s400/fullsizeoutput_1eb5.jpeg" width="325" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg yolk/milk mixture</td></tr>
</tbody></table>
<br />
Return egg yolk/milk mixture to sauce pan, and cook, whisking constantly, until it thickens and comes to a boil, about 1 minute. (To determine whether a full boil is reached, stop stirring; you should see large bubbles bursting on the surface.) <br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggqvKQ1Qe9qHNmDZ9pYllSGIPbQ1GllJyjfI5mkSjhgJKfz0XCXZPipc5AymxfT2JRp1D8uLpOl4HsGbHmO5pvupUoZmzfPzvNOvTQbskIq8CoWQpSeIvb8HXCRBZ6Fd4Fw0BmM9TWGoM/s1600/fullsizeoutput_1eb6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1261" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggqvKQ1Qe9qHNmDZ9pYllSGIPbQ1GllJyjfI5mkSjhgJKfz0XCXZPipc5AymxfT2JRp1D8uLpOl4HsGbHmO5pvupUoZmzfPzvNOvTQbskIq8CoWQpSeIvb8HXCRBZ6Fd4Fw0BmM9TWGoM/s400/fullsizeoutput_1eb6.jpeg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Off the heat, whisk in butter and vanilla </td></tr>
</tbody></table>
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Remove pot from heat, and whisk in butter pieces and vanilla until butter is melted and fully incorporated.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8q-7OUcrG__fGOTsTauVjGDkCNfBmFThVrUxFERrdeKS7no6tEOuXlT4rNLhf-ibhMKdZvmQFipafFovfUXjERzFF3KdpHoTsC1tHm_ZPa0mVxg1cEQJvlFjWC4oJLv-GX6swzZgU9HWb/s1600/fullsizeoutput_1eb8.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1560" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8q-7OUcrG__fGOTsTauVjGDkCNfBmFThVrUxFERrdeKS7no6tEOuXlT4rNLhf-ibhMKdZvmQFipafFovfUXjERzFF3KdpHoTsC1tHm_ZPa0mVxg1cEQJvlFjWC4oJLv-GX6swzZgU9HWb/s320/fullsizeoutput_1eb8.jpeg" width="311" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour filling into crust...</td></tr>
</tbody></table>
<br />
Pour hot filling into cooled pie crust(s), smoothing surface with rubber spatula. Press a pieces of plastic wrap directly against surface (to prevent a skin from forming). <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjxf_FelXbg6iEiFG8OORqi9jNPSg7jcYEteq_cXcuWX9gAgbjokrE46QYv2RlcCGfxYhiByH6JGftzh-Iv_1QMIqFKycFR_cxg3Eh6DfEjKEfxjfgdNEV4OZcYkeexSgW4r4SKCNZIRO/s1600/fullsizeoutput_1eba.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrjxf_FelXbg6iEiFG8OORqi9jNPSg7jcYEteq_cXcuWX9gAgbjokrE46QYv2RlcCGfxYhiByH6JGftzh-Iv_1QMIqFKycFR_cxg3Eh6DfEjKEfxjfgdNEV4OZcYkeexSgW4r4SKCNZIRO/s400/fullsizeoutput_1eba.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...then cover with plastic foil, pressed directly on surface</td></tr>
</tbody></table>
<br />
Refrigerate pie(s) until firm, at least 3 hours or overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g7koFwjfNN4BqhjE3oCl0ombFbObO0Y3o8CfRevNk36UePgyjFqucJTeBvJtwP0D000ywIi4XcZhqjp3saEijrdJo2lH-X3TKzhe1Lhuppy5YKGoGZF2ReZuR1tHWxOCrgmhvoiP39bU/s1600/fullsizeoutput_1eb9.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g7koFwjfNN4BqhjE3oCl0ombFbObO0Y3o8CfRevNk36UePgyjFqucJTeBvJtwP0D000ywIi4XcZhqjp3saEijrdJo2lH-X3TKzhe1Lhuppy5YKGoGZF2ReZuR1tHWxOCrgmhvoiP39bU/s400/fullsizeoutput_1eb9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread topping over the pie, then sprinkle it with toasted coconut</td></tr>
</tbody></table>
<br />
Just before serving, whip heavy cream with sugar and vanilla, using handheld mixer, until soft peaks form, 1 1/2 bis 2 minutes. Spread topping over pie filling. Sprinkle with toasted coconut.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXicCxoZGTuGrJCTmNsaCddzE0rC1lVdEGIte4pBlO-aHAQNergWG5F24B1H0AoeG8CrqGG6VbTzbUtRdTfj_RHhcmF6B3zq6OQgIq5A5PM87O6AzhLeyJI2twBlgME8XiFXzChoMNPq/s1600/fullsizeoutput_1eaf.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1403" data-original-width="1600" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TXicCxoZGTuGrJCTmNsaCddzE0rC1lVdEGIte4pBlO-aHAQNergWG5F24B1H0AoeG8CrqGG6VbTzbUtRdTfj_RHhcmF6B3zq6OQgIq5A5PM87O6AzhLeyJI2twBlgME8XiFXzChoMNPq/s400/fullsizeoutput_1eaf.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Cream Pie </td></tr>
</tbody></table>
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<b>TIP</b>: Pie leftovers keeps, covered, for 2-3 days in the fridge.
If you bake several small pies, like I did, add topping to each pie just before serving. </div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com2tag:blogger.com,1999:blog-1266479675389453667.post-54548929729365743582018-01-31T16:56:00.000-05:002018-02-02T14:04:33.397-05:00GREY GARDENS COCKTAIL - SERVED BY "VAL"<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_xoU19dcibLp0wKfaX8xGLaGPoYPj-JWzyyVVezUPwOsynCPz-lL-Zp9Zta4Qhk7tl-m5FMRNMbjj3vxyOBxKf8AL9t_ld-uFWdOhyYD30qjj5QOyx4ZS4JDWRHkb3oYcNQ_HR2-xmtu/s1600/fullsizeoutput_1e69.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1329" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_xoU19dcibLp0wKfaX8xGLaGPoYPj-JWzyyVVezUPwOsynCPz-lL-Zp9Zta4Qhk7tl-m5FMRNMbjj3vxyOBxKf8AL9t_ld-uFWdOhyYD30qjj5QOyx4ZS4JDWRHkb3oYcNQ_HR2-xmtu/s400/fullsizeoutput_1e69.jpeg" width="331" /></a></div>
Hier geht's zur deutschen Version dieses Posts (folgt noch)<br />
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"Would you like to see my new book?" was the message from Heike Kevenhörster, a friend and former colleague from <a href="https://www.publicaddress.de/">Public Address Press Agency </a>in Hamburg (where I counseled students for many years, as online-"Dear Abby").<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqVjTC1mioee3DK8jE09tsi5aBwyp7b0PF-HaE-uEJt4yCQFY96xFmrgh44jNjkhRcBEHcokjTU0SbdWye6LXzahDZRJIMDeHZdbKil7XbpTSjjQ2mqYAQBXJuJJ_0H59pi5aefzweJqN/s1600/fullsizeoutput_1e58.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqVjTC1mioee3DK8jE09tsi5aBwyp7b0PF-HaE-uEJt4yCQFY96xFmrgh44jNjkhRcBEHcokjTU0SbdWye6LXzahDZRJIMDeHZdbKil7XbpTSjjQ2mqYAQBXJuJJ_0H59pi5aefzweJqN/s400/fullsizeoutput_1e58.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Craft Cocktails by Val"</td></tr>
</tbody></table>
Two weeks later I found my copy of "<a href="https://craftcocktailsbyval.com/">Craft Cocktails by Val: Drinks Inspired by Hillary Rodham Clinton</a>", Heike's self-published book, in the mail.<br />
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Bartender "Val", the alter ego of Hillary Clinton, played by herself in an <a href="http://youtu.be/6Jh2n5ki0KE">episode of "Saturday Night Life"</a>, doles out drinks and sympathy to a full-campaign-mode, hyper (and slightly tipsy) "Hillary Clinton" (played by Kate McKinnon).<br />
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This <a href="http://youtu.be/6Jh2n5ki0KE">hilarious skit</a>, and the catchphrases thrown at us during last year's presidential election campaign, were the inspirations for the cocktails Heike presents in her book.<br />
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Hillary fans will appreciate the "Glass Ceiling" (with St. Germain Elderflower Liqueur and lemon balm), "Woman Card" (with raspberry liqueur and cream) or "Shoulder Shimmy" (with gin and cranberry juice) <br />
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But her opponents can have their cocktails too: "The Swamp" (with gin and caperberries) and "Bye, bye, Bernie" (with vodka and Blue Curaçao).<br />
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Heike, who studied British literature, journalism and history, loves cooking for family and friends, but, also, worked for several years as weekend-chef at <a href="https://www.tripadvisor.com/Restaurant_Review-g187331-d11717116-Reviews-Karo_Ecke-Hamburg.html">Karo Ecke</a>, in one of Hamburg's trendy quarters. One of her hobbies: creating new cocktails.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k7UuCTVi-lNKEUI94-sWB9vjEKdMdyRTyVTyVk8nBAAiPXJyAlBAQNX3aat2OJyaoR_7owva-bcN-v_JhOvuV78N5PDDegJP_OYlpA-LCtk_sUjjsl35NJZl-F80Txd0-HRM5lC2k_gQ/s1600/fullsizeoutput_1e6c.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1542" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-k7UuCTVi-lNKEUI94-sWB9vjEKdMdyRTyVTyVk8nBAAiPXJyAlBAQNX3aat2OJyaoR_7owva-bcN-v_JhOvuV78N5PDDegJP_OYlpA-LCtk_sUjjsl35NJZl-F80Txd0-HRM5lC2k_gQ/s200/fullsizeoutput_1e6c.jpeg" width="190" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heike Kevenhörster (photo: Public Address)</td></tr>
</tbody></table>
Like many Europeans, she didn't miss a beat of the innuendos
of our (seemingly never-ending) election campaign.<br />
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Heike dedicated her book "to
the 65.844.610 people who voted for the first woman to win the popular
vote for President of the United States of America".<br />
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Whimsical photo collages, created by American artist Sarah Sole in real time during Clinton's campaign, capture the spirit of each of the 47 cocktails, and make the book a fun read.<br />
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Normally, this blog is devoted to my love for baking, especially breads. But "<a href="https://craftcocktailsbyval.com/">Craft Cocktails by Val" </a> tempted me not only to spend (an outrageous amount of) money on fancy liqueurs, but, also, post about one of Heike's crafty cocktails.<br />
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Though I mostly drink beer - the best of all husbands gets migraines from wine, but can split a Dos XX or Guinness with me - I do like a cocktail, when we are in a restaurant. The liquor bottles in our pantry are almost solely used for cooking or baking, and last for a long time.<br />
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(This was not always the case: when I was still living in Germany, the growing pile of oversized juvenile sneakers in my mudroom was <a href="http://hanseata.blogspot.com/2010/07/liquors-and-sneakers-sprituosen-und.html">mysteriously connected</a> to a shrinking level of cooking liquors in my kitchen!)<br />
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For Heike's delicious take on a "Long Island Ice Tea", I only needed to buy a bottle of gin, everything else I already had in my pantry. And we drink Earl Grey tea every day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbj8F_hVnVIjAoiZBz1pH8P_luElGCfj5DOmzKP0vUqRRHBlKIxiibj6YkAo-XISVPjVS6jpzJVm-T_voq657BU8Owqsno7L18f6ncxbt63Tyvf0x-cYJoqv9pL1zYMXLqEzTuMEKeciI9/s1600/fullsizeoutput_1e57.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1051" data-original-width="1600" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbj8F_hVnVIjAoiZBz1pH8P_luElGCfj5DOmzKP0vUqRRHBlKIxiibj6YkAo-XISVPjVS6jpzJVm-T_voq657BU8Owqsno7L18f6ncxbt63Tyvf0x-cYJoqv9pL1zYMXLqEzTuMEKeciI9/s400/fullsizeoutput_1e57.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grey Gardens</td></tr>
</tbody></table>
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<b>GREY GARDENS</b> (adapted from "<a href="https://craftcocktailsbyval.com/">Craft Cocktails by Val</a>" by Heike Kevenhörster & Sarah Sole)<br />
(2 servings)<br />
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2/3 oz (2 cl) vodka <br />
2/3 oz (2 cl) gin<br />
2/3 oz (2 cl) white rum<br />
2/3 oz (2 cl) tequila blanco<br />
2/3 oz (2 cl) Cointreau (<i>I used triple sec</i>)<br />
1 tsp Earl Grey tea leaves<br />
1 oz (3 cl) fresh lime juice<br />
2/3 oz (2 cl) simple syrup*)<br />
2 oz (6 cl) Coca Cola (or to taste)<br />
ice cubes<br />
2 lime slices, for garnish <br />
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<i>*) In small sauce pan, bring to a boil 1/2 cup water with 1/2 cup sugar, stirring, until sugar has dissolved. Let cool. The syrup can be stored in a jar with lid for at least 2 weeks in the fridge.</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yyswsBKr-tzN6gQVYPM0MvvfJuZCUiZfk3YASygnik0yfbTDnm6wc1q_fUdGSjDsTNM8Ps077RA9HBs530GHW1SUEm-A-a4bHYciAKepd74RpuJGs551R2C7fZ2gMedy-b3wSAxGnvmi/s1600/fullsizeoutput_1e54.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yyswsBKr-tzN6gQVYPM0MvvfJuZCUiZfk3YASygnik0yfbTDnm6wc1q_fUdGSjDsTNM8Ps077RA9HBs530GHW1SUEm-A-a4bHYciAKepd74RpuJGs551R2C7fZ2gMedy-b3wSAxGnvmi/s400/fullsizeoutput_1e54.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vodka, gin, white rum and tequila are infused with Earl Grey tea leaves</td></tr>
</tbody></table>
<i> </i><br />
In a small teapot (or bowl), combine vodka, gin, rum, and tequila. Add Earl Grey leaves to a tea filter or small strainer (I used the filter of my regular teapot), and let them steep in the liquid for 4 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQb1aG1vmIDvMNi0cl8xD87JbZrY7BQynaxnFSmb0ovL6lB5_lIEWC1IUW380J1PGgLq4eWzjGkf9xDW2_fsdmVaT660CnHbOSqyWSaneZE77s7gcoo0KgdT3QU7hxmRTxVsG9H66mF-l9/s1600/fullsizeoutput_1e55.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQb1aG1vmIDvMNi0cl8xD87JbZrY7BQynaxnFSmb0ovL6lB5_lIEWC1IUW380J1PGgLq4eWzjGkf9xDW2_fsdmVaT660CnHbOSqyWSaneZE77s7gcoo0KgdT3QU7hxmRTxVsG9H66mF-l9/s320/fullsizeoutput_1e55.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea-infused alcohol mixture</td></tr>
</tbody></table>
<br />
Remove the filter or strainer, and pour the infused alcohol in a shaker. Add Cointreau, lime juice, and simple syrup, and shake on ice. (Or, like I did, simply refrigerate the teapot with the mixture until using).<br />
<br />
Fill two Collins glasses (high, straight glasses) with ice cubes, add the tea-infused alcohol and top with coke (to taste, depending on how sweet you like your drink.)<br />
<br />
Serve, garnished with a slice of lime.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrDFoKqNanVy7z__t7gYYWx3Vvyl5as_bw7PpdYbccSiK1c8uGPL_FNMCN70tUyHXkwsiBpj_GLpjTDupOOVEo8BaY8l0yIz_FvS-h17Fb0Rn3ttgXyN25URA6sYouYSBJu8fEB5lgzVz/s1600/fullsizeoutput_1e65.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1228" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrDFoKqNanVy7z__t7gYYWx3Vvyl5as_bw7PpdYbccSiK1c8uGPL_FNMCN70tUyHXkwsiBpj_GLpjTDupOOVEo8BaY8l0yIz_FvS-h17Fb0Rn3ttgXyN25URA6sYouYSBJu8fEB5lgzVz/s400/fullsizeoutput_1e65.jpeg" width="306" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Prost!"</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com6tag:blogger.com,1999:blog-1266479675389453667.post-80000295102413781642017-10-27T10:39:00.003-04:002017-11-16T17:35:27.225-05:00GERMAN SUNFLOWER SEED SQUARES - HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uKQ7LGmMWxE6dVtguffouxMNDDNW1KTDAGHv9ayF6sNVO2d3xLMr_h_WS_6qVQekomi70VOj1EcM0jmKgZej6yL9U1p8-IKD6X3JCBtjuBnFRZIVSkm16OcNKcnGLL-9Ohm6yKaNjj6z/s1600/Gaues+Sunflower+Seed+Rolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1uKQ7LGmMWxE6dVtguffouxMNDDNW1KTDAGHv9ayF6sNVO2d3xLMr_h_WS_6qVQekomi70VOj1EcM0jmKgZej6yL9U1p8-IKD6X3JCBtjuBnFRZIVSkm16OcNKcnGLL-9Ohm6yKaNjj6z/s400/Gaues+Sunflower+Seed+Rolls.jpg" width="400" /></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2017/10/sonnenblumenbrotchen-mit-roggen.html">Hier geht's zur deutschen Version dieses Posts</a> <br />
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Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner.<br />
<br />
Taking this as a good omen, I joined the waiting line. The shelves full of loaves and rolls looked promising, all with fairly dark crusts - boldly baked, as Ken Forkish ("Flour, Water, Salt and Yeast') would call it. A paradise for crust lovers!<br />
<br />
Like Forkish, Jochen Gaues is a purist baker, his breads are made with flour, water, salt and yeast. No dough enhancers, no preservatives, no artificial flavoring. Only sourdough and passion for his craft. And he shared his recipes in a beautiful baking book, too.<br />
<br />
His sunflower seed rolls are hearty, crusty and delicious. (I tweaked the recipe a bit, of course, as I always do). The crumb is rather light and more airy than chewy. You can enjoy them with cold cuts, <a href="http://brotandbreaddeutsch.blogspot.com/2014/02/fleischsalat-aufs-brot.html">German meat salad</a>, honey or jam. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70qFQyaGMSpCHdbJKGfXjLA_k7hhK6gDOBU1LXI8q5aeKPyNeqw2bvotSitI37oLZu4FrwEMHzG1NyM2RwQBRg5qKuIfaR2J3MThZu8fqcu1ksQqHbPVyM6rv3BAaNg2MyJvVf_aQgMwC/s1600/fullsizeoutput_1dae.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1294" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj70qFQyaGMSpCHdbJKGfXjLA_k7hhK6gDOBU1LXI8q5aeKPyNeqw2bvotSitI37oLZu4FrwEMHzG1NyM2RwQBRg5qKuIfaR2J3MThZu8fqcu1ksQqHbPVyM6rv3BAaNg2MyJvVf_aQgMwC/s400/fullsizeoutput_1dae.jpeg" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rolls have a thin, crisp crust and a somewhat airy crumb</td></tr>
</tbody></table>
<br />
<br />
<b>SUNFLOWER SEED SQUARES (adapted from <a href="https://www.amazon.de/Brot-Sonderausgabe-Joachim-Gaues/dp/3771647150/">Jochen Gaues' "Brot"</a>)</b><br />
(8 square rolls)<br />
<br />
<b>Starter</b><br />
10 g/0.3 oz recently refreshed rye mother starter (100%)<br />
10 g/0.4 oz water, lukewarm<br />
10 g/0.4 oz rye flour<br />
<br />
<b>Soaker</b><br />
25 g/0.9 oz cracked rye<br />
25 g/0.9 oz flaxseed<br />
50 g<b>/</b>1.8<b> </b>oz<b> </b>water<b> </b><br />
<br />
<b>Final dough</b><br />
30 g/1.1 oz starter (all) <br />
367 g/12.9 oz water (95°F/35ºC)<br />
3 g/0.1 oz instant yeast <br />
475 g/15.8 oz bread flour<br />
50 g/1.8 oz old sourdough bread, ground and toasted <br />
25 g/0.9 oz medium rye flour<br />
25 g/0.9 oz sunflower seeds, toasted<br />
14 g/0.5 oz sugar <br />
14 g/0.5 oz salt<br />
<br />
egg white, mixed with a little bit of water, for brushing <br />
sunflower seeds, for topping<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSc24Jeu_h9xTDtGGVTC9YNjGN747X_W4YHRO-zRrurEHVx0apQnyW0hybmimsr16tYdeYyB9_J6iu2aMWMQcfRuLRp0FTF8CzrdZwZyoSeQAYLDxza6sKe8ttTow3aYdSWTysSs4LETJ/s1600/fullsizeoutput_1daf.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1109" data-original-width="1600" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSc24Jeu_h9xTDtGGVTC9YNjGN747X_W4YHRO-zRrurEHVx0apQnyW0hybmimsr16tYdeYyB9_J6iu2aMWMQcfRuLRp0FTF8CzrdZwZyoSeQAYLDxza6sKe8ttTow3aYdSWTysSs4LETJ/s400/fullsizeoutput_1daf.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seed soaker and rye starter</td></tr>
</tbody></table>
<br />
DAY 1<br />
In the morning, mix starter ingredients in small bowl. Leave, covered, at room temperature for 4 - 6 hours, or until it passes the float test (a teaspoonful should float in water).<br />
<br />
In second small bowl, stir together soaker ingredients. (<i>This extra step is not absolutely necessary, but hard ingredients like rye chops and flax seeds benefit from longer soaking.)</i><br />
<br />
In the afternoon, mix final dough at low speed
until all flour is hydrated, 1 - 2 minutes. Let
dough rest 5 minutes, then knead at medium-low speed for 6
minutes. Dough will be soft and sticky, but pull back from sides of bowl. <i> </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnyyw77Okt-tYVz1_c-jBoTcdS1nz1RcCFTJXade5LgtLSO4m4GN0U3JIe18U9CcjIW-HVdCxQ3o_c5v1IHJHTMKww_S1XkGW8mqQ7KNTWFh9oHnxiecf4G0a0kq3UZJDypMg7vhyK-Zy/s1600/fullsizeoutput_1db1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1257" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnyyw77Okt-tYVz1_c-jBoTcdS1nz1RcCFTJXade5LgtLSO4m4GN0U3JIe18U9CcjIW-HVdCxQ3o_c5v1IHJHTMKww_S1XkGW8mqQ7KNTWFh9oHnxiecf4G0a0kq3UZJDypMg7vhyK-Zy/s400/fullsizeoutput_1db1.jpeg" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough will be sticky, but pull back from sides of bowl</td></tr>
</tbody></table>
<i> </i><br />
Transfer dough to lightly oiled work surface. With oiled hands,
pat and pull it into a rough square. Fold dough from top
and bottom in thirds, like a business letter, then the same way from
both
sides. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYG3RWln1r_Xx_zADOC2RaIOCm6fl2JLKtr66LK0bO7p_yu0xpDdGZcDTy5K8u6_RwEtWXIDZ7BIiEHHoDYkt57tnNvitwoUgomNyQpq5PE_dtJlyjSjL8LyairuhBghPuFesHv1_JoqUj/s1600/fullsizeoutput_1db3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1208" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYG3RWln1r_Xx_zADOC2RaIOCm6fl2JLKtr66LK0bO7p_yu0xpDdGZcDTy5K8u6_RwEtWXIDZ7BIiEHHoDYkt57tnNvitwoUgomNyQpq5PE_dtJlyjSjL8LyairuhBghPuFesHv1_JoqUj/s400/fullsizeoutput_1db3.jpeg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pat and pull dough into a square...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw7MvAFuY8RoAkLoyd3jIXQQc6Dyrjgx7AKF6ssCZ6ObdMu3N3bXR0KwEr3JxvdUap1eI_OjnaTkcAkdxSuxlkKNp9amIPbRbdHVQQuUDH5z5HSwlKqX-6WrF5cVW4N4utGuuf6VnJx-F/s1600/fullsizeoutput_1db4.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRw7MvAFuY8RoAkLoyd3jIXQQc6Dyrjgx7AKF6ssCZ6ObdMu3N3bXR0KwEr3JxvdUap1eI_OjnaTkcAkdxSuxlkKNp9amIPbRbdHVQQuUDH5z5HSwlKqX-6WrF5cVW4N4utGuuf6VnJx-F/s400/fullsizeoutput_1db4.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...then fold in thirds, top down, and bottom up...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9QZtV0jJqkICBUGEdUtbQ4gbP8vSkz_sPds44WL-XIhYL-uEIqQ2HNyqAoazIoCvbPMnTzH0mpp_277wtuyEG-UfbCow6ns9nseKe-ZvsJ2LCXNr5NkgtRfpivHPKEC45-z52p9C7dNU/s1600/fullsizeoutput_1db5.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9QZtV0jJqkICBUGEdUtbQ4gbP8vSkz_sPds44WL-XIhYL-uEIqQ2HNyqAoazIoCvbPMnTzH0mpp_277wtuyEG-UfbCow6ns9nseKe-ZvsJ2LCXNr5NkgtRfpivHPKEC45-z52p9C7dNU/s320/fullsizeoutput_1db5.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...like a business letter.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvIb88zXeGROroHhlvKnnk-Swkx-miSMPcQCd41Dq7YMPj_N5ZOLcbVjkUCWFE1Ferz0Q0Ib9n1Gt1U10txkG-r3MjU-s0j1RMFQ89hOpLqlN7GeYxnrx8pPprLwgHeDiKelHm4X-Gc87f/s1600/fullsizeoutput_1db6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvIb88zXeGROroHhlvKnnk-Swkx-miSMPcQCd41Dq7YMPj_N5ZOLcbVjkUCWFE1Ferz0Q0Ib9n1Gt1U10txkG-r3MjU-s0j1RMFQ89hOpLqlN7GeYxnrx8pPprLwgHeDiKelHm4X-Gc87f/s320/fullsizeoutput_1db6.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Repeat folding from both sides...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rpXKc2fH-oVZvagwrXvyjMhRDD93teV5w_Z6T8B-zFoSqbKTVKrH4fR_JR11d8fvqnQoeTiUCivlZATHLusJfMaUOi8OYjkHJcUADhtziGGUkTsZEvuzOGdqhG1M0gbg6UmuvEA9kQ9E/s1600/fullsizeoutput_1db7.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rpXKc2fH-oVZvagwrXvyjMhRDD93teV5w_Z6T8B-zFoSqbKTVKrH4fR_JR11d8fvqnQoeTiUCivlZATHLusJfMaUOi8OYjkHJcUADhtziGGUkTsZEvuzOGdqhG1M0gbg6UmuvEA9kQ9E/s320/fullsizeoutput_1db7.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... until you have a neat package</td></tr>
</tbody></table>
<br />
Cover dough package with the empty mixing bowl (if necessary, re-oil works bench). Let it rest for 10 minutes.<br />
<br />
Repeat
stretching and folding the dough 3 more times, at 10 minute intervals. It will gain strength and starting to resist. Place dough in oiled container, cover, and refrigerate overnight (<i>a square container helps with shaping later).</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve7ESneyRLt8H0yjroMMenvnuOk9JnvaZLs7hniDIbXM_KAv3iIB41ob2m171j94KopXhOZ4McJ8uE7O3oXBP3Yf75BAxc1F1Lg9w9bQV5xFP10hWn0ukVqkuybSUetyr0U__cCDma3Sb/s1600/fullsizeoutput_1da6.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1171" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve7ESneyRLt8H0yjroMMenvnuOk9JnvaZLs7hniDIbXM_KAv3iIB41ob2m171j94KopXhOZ4McJ8uE7O3oXBP3Yf75BAxc1F1Lg9w9bQV5xFP10hWn0ukVqkuybSUetyr0U__cCDma3Sb/s400/fullsizeoutput_1da6.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before...</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrS_Ij6AeH2KHqJ53ueUDgvi0RcVPNoRJ10pDHDd1Hgc1E5Nm09-JV7QiYq-2TBiaw0Yum8em5Na6YHNpXtAUqJNprLqxZzB7DcomQBTX3gtsZVcWX-lVemrkRiK2bv6jPFou7AgcKJTY/s1600/fullsizeoutput_1da8.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrS_Ij6AeH2KHqJ53ueUDgvi0RcVPNoRJ10pDHDd1Hgc1E5Nm09-JV7QiYq-2TBiaw0Yum8em5Na6YHNpXtAUqJNprLqxZzB7DcomQBTX3gtsZVcWX-lVemrkRiK2bv6jPFou7AgcKJTY/s400/fullsizeoutput_1da8.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and after fermentation: it has doubled in volume</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
DAY 2<br />
Remove dough from fridge 2 hours before using. It should have doubled in volume.<br />
<br />
Preheat oven to 475ºF/240ºC (no steam).<br />
<br />
Place dough on a lightly floured work surface, sprinkle with a little flour (<i>it will still be a bit sticky</i>), and gently pull and pat it into a rectangle,
then cut into 8 square pieces. Place squares on parchment lined (or
perforated) baking sheet. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTDNlTFV4av9JAuIF4wxAbMdHq7XmLH7XH5MEIPVWqwDJ90p5wGG50uv1fiFYcBtBGaLWDk4pDK4k_cGHv9quFMuCmVq_0yILMA2MQmDYvV-clqz66539Y9gZgbaWbvRcwFz4cHiP96_F/s1600/fullsizeoutput_1da9.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivTDNlTFV4av9JAuIF4wxAbMdHq7XmLH7XH5MEIPVWqwDJ90p5wGG50uv1fiFYcBtBGaLWDk4pDK4k_cGHv9quFMuCmVq_0yILMA2MQmDYvV-clqz66539Y9gZgbaWbvRcwFz4cHiP96_F/s400/fullsizeoutput_1da9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rolls are cut, not shaped</td></tr>
</tbody></table>
<br />
Brush rolls with egg white, then sprinkle each with sunflower seeds, gently pressing them down to stick. Cover, and proof for about 25 - 30 minutes, or until a finger-poked dimple remains visible. (<i>Since the dough is cut, not shaped, it is puffy and doesn't need to rise much more - basically only until the oven is hot).</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KQCevWqUbihH22Vop2hoZYXFreUFIqSsQDgS4bHO0XCXqAH3w6KKIMoBmMEP565qohnAYApGTr_VR_bmu3rOk_qpNEUBjCQbjmdQErE6371e0dbiAi7Dl79t8y3QMaWHAM6MRhp7S28t/s1600/fullsizeoutput_1daa.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1152" data-original-width="1600" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KQCevWqUbihH22Vop2hoZYXFreUFIqSsQDgS4bHO0XCXqAH3w6KKIMoBmMEP565qohnAYApGTr_VR_bmu3rOk_qpNEUBjCQbjmdQErE6371e0dbiAi7Dl79t8y3QMaWHAM6MRhp7S28t/s400/fullsizeoutput_1daa.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
</tbody></table>
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Bake rolls for about 20 minutes (rotating them halfway through), or until they are a dark golden brown, and register at least 200ºF/93ºC on an instant read thermometer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQPmHGulNcT4mLXLCV4bLHGg1w0iYxInFrRA-_p-4yeE1YPhrZcFoZST3SlFZ2m2Im4baAG984orqgarb98v4VGIPHWrCLVDVv7YrA3rZK_8l-UeEom0CemIJpWz3wSCLuRbCW1vpQzFN/s1600/fullsizeoutput_1dab.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1168" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQPmHGulNcT4mLXLCV4bLHGg1w0iYxInFrRA-_p-4yeE1YPhrZcFoZST3SlFZ2m2Im4baAG984orqgarb98v4VGIPHWrCLVDVv7YrA3rZK_8l-UeEom0CemIJpWz3wSCLuRbCW1vpQzFN/s400/fullsizeoutput_1dab.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked Sunflower Seed Squares</td></tr>
</tbody></table>
<br />
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/PKVXZP/">download the formula here</a>. <br />
<br />
<br /></div>
<iframe frameborder="0" height="658" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/PKVXZP/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/PKVXZP/">Sunflower Seed Squares</a></iframe></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com11tag:blogger.com,1999:blog-1266479675389453667.post-5233436580677945272017-10-16T20:38:00.001-04:002017-10-22T09:22:13.221-04:00POLISH POTATO BREAD - A FAVORITE LOAF FOR WORLD BREAD DAY 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzou6XY5_s6mzo94JGVT_i9kc5PlSgQ3v48yIibNKwkaGWSDjYGEwJeoCQb-USP3OL6_BtvFBbWL2FU3wiig_Ar3E3vzmLgj_8LARIhmsS_y_3toG_k0oPPKrcYuWmFSucklQ98fwLCIB-/s1600/fullsizeoutput_1d82.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1322" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzou6XY5_s6mzo94JGVT_i9kc5PlSgQ3v48yIibNKwkaGWSDjYGEwJeoCQb-USP3OL6_BtvFBbWL2FU3wiig_Ar3E3vzmLgj_8LARIhmsS_y_3toG_k0oPPKrcYuWmFSucklQ98fwLCIB-/s400/fullsizeoutput_1d82.jpeg" width="400" /></a><br />
<b><a href="http://brotandbreaddeutsch.blogspot.com/2017/10/polnisches-kartoffelbrot-ein.html">Hier geht's zur deutschen Version dieses Posts</a></b><br />
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Before my friend "<a href="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217">The Rye Baker</a>" Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: "<a href="https://www.amazon.com/Inside-Jewish-Bakery-Recipes-Memories/dp/1933822236/">Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking".</a><br />
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I was among his test bakers. One of my test recipes was the Polish Potato Bread - Poylner Kartoffelbroyt - with its unusually high potato content an interesting recipe, but, as I soon realized, somewhat challenging in its preparation.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCUb9cW53lZgVg9PJtnPiOIoZsc71ED4rUbqjPcCXNFNIXxWm9PkTPfPpKTeZP_T4X_4CEpobUtb9fZ8xI8r73ojaIsfDOFQKIECbaMRHpQG7ePKrjwz_suWdp0IeeQJTDF7PM3CbM_hs/s1600/fullsizeoutput_1d86.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCUb9cW53lZgVg9PJtnPiOIoZsc71ED4rUbqjPcCXNFNIXxWm9PkTPfPpKTeZP_T4X_4CEpobUtb9fZ8xI8r73ojaIsfDOFQKIECbaMRHpQG7ePKrjwz_suWdp0IeeQJTDF7PM3CbM_hs/s400/fullsizeoutput_1d86.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first Post-It notes about the recipe</td></tr>
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I had problems gauging the necessary water amount, first the dough seemed too dry, then turned sticky from the potatoes.<br />
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Not only that: Stanley had warned of dire consequences if you tried taming the gooey dough with more flour - it would turn into a brick!<br />
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Somewhat intimidated, I jotted down on my note pad: "<i>No shaping possible</i>".<br />
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In the end, somehow, I managed to get the sticky glob into the pan. Or I wouldn't have (later) rejoiced in its "<i>excellent taste</i>!"<br />
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At that time I had no whatsoever experience with stickier doughs. Meanwhile, I know better how to deal with the tricky potato bread - the extra flour needs to go on the work surface,<b> under</b> the dough, not <b>into</b> it! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7gy6dJCuyx8gQh40etvUJs0NmKINGtUdy-zrieOtJ2KPQ0iRZ1zJN1CpK4KQyI32fyAVYZME0yICQO0ipkE5h4ZRpERdQW2-711XV5V_g1tH6hVC5qY0oranfbuBx0jP-YpI5Vj7qQoQ/s1600/Potato+Bread+for+Lunch.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1312" data-original-width="1600" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7gy6dJCuyx8gQh40etvUJs0NmKINGtUdy-zrieOtJ2KPQ0iRZ1zJN1CpK4KQyI32fyAVYZME0yICQO0ipkE5h4ZRpERdQW2-711XV5V_g1tH6hVC5qY0oranfbuBx0jP-YpI5Vj7qQoQ/s400/Potato+Bread+for+Lunch.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Potato Bread tastes especially good when toasted</td></tr>
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The excellent taste encouraged me to bake the Potato Bread again and again, while tweaking the recipe a little bit, especially <b>withholding some of the water</b> to (slowly) add it during the mixing later.<br />
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Allowing the dough to rest in the fridge overnight, I could reduce the amount of yeast a bit.<br />
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This favorite loaf really deserves to be presented at Zorra's <a href="https://www.kochtopf.me/world-bread-day-2017">World Bread Day 2017,</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXyDJJyLErMyhtZkimRK8a2LFrx2kM0GHzUIzGnByw_Dbjw4P5dXxsAZx-oaVi4-djGugamlf-_sDC5Zo-td_0AAOcgD4HDrR1RBzMMJjdth411_ltHkj_iWLKzYxR1ZMzd68UJkwhwnu/s1600/fullsizeoutput_1d83.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1015" data-original-width="1572" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXyDJJyLErMyhtZkimRK8a2LFrx2kM0GHzUIzGnByw_Dbjw4P5dXxsAZx-oaVi4-djGugamlf-_sDC5Zo-td_0AAOcgD4HDrR1RBzMMJjdth411_ltHkj_iWLKzYxR1ZMzd68UJkwhwnu/s400/fullsizeoutput_1d83.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden brown and wonderfully moist</td></tr>
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<b>POLISH POTATO BREAD</b> (adapted from Stanley Ginsberg's: "<a href="https://www.amazon.com/Inside-Jewish-Bakery-Recipes-Memories/dp/1933822236/">Inside the Jewish Bakery</a>")<br />
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227 g/8 oz Russet or Idaho potatoes, peeled or unpeeled *), cut in chunks<br />
170 g/12 oz potato cooking water<br />
4 g/1 tsp instant yeast<br />
250 g/8.8 oz first clear or high-gluten flour<br />
34 g/1.2 oz whole wheat flour<br />
9 g/0.3 oz salt<br />
vegetable oil, for brushing <br />
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*) I like using local red potatoes with thin skins and don't peel those<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_xr3uvqO8V404bzdE0ZpRth0sdwFq9InMy-I8rzSDiCH7cuzNdCnPRyHZHcE2bwM82cO7Kc2Y2jaQtQoYb70vcL2hCMSNnob0keaGtLPX8FGiGBnAz00xgA8wM-bBSj4baFcHareMzyE/s1600/Potato+Bread2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1163" data-original-width="1600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_xr3uvqO8V404bzdE0ZpRth0sdwFq9InMy-I8rzSDiCH7cuzNdCnPRyHZHcE2bwM82cO7Kc2Y2jaQtQoYb70vcL2hCMSNnob0keaGtLPX8FGiGBnAz00xgA8wM-bBSj4baFcHareMzyE/s400/Potato+Bread2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain cooked potatoes and reserve 170 g of the cooking water</td></tr>
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DAY 1<br />
Cook potatoes in about 2 cups of unsalted water until soft, then drain, reserving 170 g/6 oz of the cooking water. Mash potatoes, and let both cool to room temperature.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58J19otEpomNOIls8Ps5z8ziw5v5wrzW0BX2MpccowErr_s6gTJVBUZHKpTqAedtn1LCwxZyJwmP5pnIeIyrqlsx_kzx5mT75l7rHOOqLGUpiV5ZHAmWBRvYBXX23NZ8hhzaYp3GnuW4q/s1600/fullsizeoutput_1d99.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58J19otEpomNOIls8Ps5z8ziw5v5wrzW0BX2MpccowErr_s6gTJVBUZHKpTqAedtn1LCwxZyJwmP5pnIeIyrqlsx_kzx5mT75l7rHOOqLGUpiV5ZHAmWBRvYBXX23NZ8hhzaYp3GnuW4q/s400/fullsizeoutput_1d99.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our local red potatoes don't need to be peeled</td></tr>
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Mix mashed potatoes, flours, yeast, and 150 g/5 oz of the reserved cooking water at low speed, until all flour is hydrated, 1-2 minutes. (Dough might seem a bit dry at first, but potatoes will add more moisture).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpu4G52_9NGihShJoOWiesRyzrHx6I3sPuViqqLcSqrho9A_vpPmefbLh2JpxhYmqMMrtClKWco-VUwssHyPs_MmJu6jSwVTfpW5aqPkq_0qWQMFHGsssFi0aq39byJxgtkQgp01UENpG/s1600/fullsizeoutput_1d98.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1261" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpu4G52_9NGihShJoOWiesRyzrHx6I3sPuViqqLcSqrho9A_vpPmefbLh2JpxhYmqMMrtClKWco-VUwssHyPs_MmJu6jSwVTfpW5aqPkq_0qWQMFHGsssFi0aq39byJxgtkQgp01UENpG/s400/fullsizeoutput_1d98.jpeg" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the beginning the dough seems relatively dry...</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPNu1bKc0IdjhAeXyKmbeTI-G_AKzPFNm_TeT_UVLCbG3uZtvmYw7KlMs08rqMiI6I4KK6IRXA9V3fcpA_lvcYXqhdziDwezUBBccufxMK64ipgHxvnJwWIWS-iiWh5CdnyBlWZu7fYBm/s1600/fullsizeoutput_1d9a.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPNu1bKc0IdjhAeXyKmbeTI-G_AKzPFNm_TeT_UVLCbG3uZtvmYw7KlMs08rqMiI6I4KK6IRXA9V3fcpA_lvcYXqhdziDwezUBBccufxMK64ipgHxvnJwWIWS-iiWh5CdnyBlWZu7fYBm/s400/fullsizeoutput_1d9a.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">.... but soon becomes sticky from the potatoes </td></tr>
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Add salt, and knead at medium-low speed for 10-12 minutes, very slowly adding remaining 20 g/2 oz water. Dough will soon become (and remain) sticky, but in the end pull back from sides of bowl. <b>Don't add more flour, if you don't want to end up with a brick!</b>)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GenBkST4S-v4zPr_y8-HdSu1a8JZgF28Y2uOQ6LiF77M-Vaao6dqZhTE3LVQ06oTZLTpj1Ds_q7vqSfpME0DxUu669e-ohW-tm0l5b4ceHsbiMm4RNbg-nTMhMCEo68WD7X1GqRjlRIf/s1600/fullsizeoutput_1d9b.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5GenBkST4S-v4zPr_y8-HdSu1a8JZgF28Y2uOQ6LiF77M-Vaao6dqZhTE3LVQ06oTZLTpj1Ds_q7vqSfpME0DxUu669e-ohW-tm0l5b4ceHsbiMm4RNbg-nTMhMCEo68WD7X1GqRjlRIf/s400/fullsizeoutput_1d9b.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for its slumber in the fridge</td></tr>
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Place dough in oiled container, cover, and place overnight in the fridge. (Using a square container helps with shaping the bread later.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3A5rlDBrgj5IB6IPa-QvC67jqQ7Y3J2JsoPlWxvNjdhyphenhyphenY8lUkOwpiuGV2V-Y2wvtfquUGogP0-eyKY2WNMME17Q1pjcqrGJsZAybL-TGj6jIbfALd2aDJi_Ekk7HrBqiak3UOeS6ZVCiY/s1600/fullsizeoutput_1d9d.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3A5rlDBrgj5IB6IPa-QvC67jqQ7Y3J2JsoPlWxvNjdhyphenhyphenY8lUkOwpiuGV2V-Y2wvtfquUGogP0-eyKY2WNMME17Q1pjcqrGJsZAybL-TGj6jIbfALd2aDJi_Ekk7HrBqiak3UOeS6ZVCiY/s400/fullsizeoutput_1d9d.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overnight the dough has doubled in volume</td></tr>
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DAY 2<br />
Remove dough from refrigerator 2 hours before using. It should have doubled in volume, but will still be sticky. Grease a 9 x 5-inch/23 x 13 cm loaf pan.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNPTP68e6PwMERTAD4VgfcrLdU79pzsIRoiXFPr8zt2nlGC0VdTX7v6RCBNANpS5-VwmDr0H5tTiV0JJBNJT-89WL4AEBO8b8PM78854J__1Je1PJE8Goi7ojRZeWvCQ5DFmVEqFCoQ-Y/s1600/Potato+Bread6.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1204" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNPTP68e6PwMERTAD4VgfcrLdU79pzsIRoiXFPr8zt2nlGC0VdTX7v6RCBNANpS5-VwmDr0H5tTiV0JJBNJT-89WL4AEBO8b8PM78854J__1Je1PJE8Goi7ojRZeWvCQ5DFmVEqFCoQ-Y/s400/Potato+Bread6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough will still be sticky - flour your hands and bench knife!</td></tr>
</tbody></table>
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Transfer dough to a lightly floured work surface. With floured hands (or bench knife), pat and push it into a rough rectangle. Lift one shorter end up and fold it over a little bit, pressing gently down to seal. Continue rolling up dough in the same way into a log. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJIeO0854aENSmGrFPM9kqS3nVCVbNcd5sctrwpqlgBnkfsRIqEpoSREa9-XvzDTVuZfm_kKaZwafGQWxdiZj2vh8coA6dx9JvizMx7a7nCCgX70YHFumVxhKMawUA_GrbLv-Z4nKi2E4/s1600/Potato+Bread8.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1135" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJIeO0854aENSmGrFPM9kqS3nVCVbNcd5sctrwpqlgBnkfsRIqEpoSREa9-XvzDTVuZfm_kKaZwafGQWxdiZj2vh8coA6dx9JvizMx7a7nCCgX70YHFumVxhKMawUA_GrbLv-Z4nKi2E4/s400/Potato+Bread8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place loaf, seam-side down, in the prepared pan</td></tr>
</tbody></table>
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Re-flour your hands, (or bench knife), and - this is the tricky part - lift the loaf cylinder up and place it, seam-side down,
into prepared pan.<br />
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Brush top of loaf with oil, cover pan, and proof until top of dough has reached rim of pan, and a dimple, pressed with your finger, will not fill up at once (about 45 - 60 minutes).<br />
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Preheat oven to 375ºF/190ºC (no steam). <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIBEJU-NFxNWGbF5kUaRjH1ao0Bq6P83MZG4bAPsxfR6GeBFh_vY25sPJDOoWlCIVe4PHY8za1u6HINqa4ASTdjGOUMNiCFCdGV7usG7sevKQ_f3KuAVFPsBrX4zupdr_x2TGNCHScsdH/s1600/fullsizeoutput_1da0.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1158" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRIBEJU-NFxNWGbF5kUaRjH1ao0Bq6P83MZG4bAPsxfR6GeBFh_vY25sPJDOoWlCIVe4PHY8za1u6HINqa4ASTdjGOUMNiCFCdGV7usG7sevKQ_f3KuAVFPsBrX4zupdr_x2TGNCHScsdH/s400/fullsizeoutput_1da0.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be baked</td></tr>
</tbody></table>
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Score loaf lengthwise (snipping with scissors works better for sticky a dough than a lamé.)<br />
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Bake bread for 20 minutes (no steaming), rotate pan 180 degrees for even
browning, and continue to bake for about 20 minutes more, or until loaf is
golden brown (internal temperature should be at least 195ºF/90ºC.) <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaLMg0-RorI4MgeSbmJbCj8rd9ubyFqbFXFl1tpyfAxGgqTlwjBvb0CVxHxanxVDoMHdBZ0pKvjaiQ1IJDlepy3fffi-eK8XxWFrNuPkpxOuLilmVWue2k2i0XED9guM58K32FUGrBH1Y/s1600/fullsizeoutput_1da1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1135" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaLMg0-RorI4MgeSbmJbCj8rd9ubyFqbFXFl1tpyfAxGgqTlwjBvb0CVxHxanxVDoMHdBZ0pKvjaiQ1IJDlepy3fffi-eK8XxWFrNuPkpxOuLilmVWue2k2i0XED9guM58K32FUGrBH1Y/s400/fullsizeoutput_1da1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked Polish Potato Bread</td></tr>
</tbody></table>
<br />
If you like your crust to stay crispier, leave bread in switched-off oven, with door slightly ajar, for an additional
10 minutes to dry. Then turn loaf out onto rack and let it cool completely. <br />
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STORAGE: The bread keeps for at least 3 days, wrapped, at room temperature. It, also, freezes well. If you slice it before freezing it, you can take out single slices for toasting.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBkGF-ccRJ_1dGgytYRpUm91vhswe-fSq8hcNeWd-hJO88YpdYh3cdLdhg6oPpftnCE3v6GWp2cZenqL1KRcvvKw4UESIcP8qWlvg5qzIgPUipIgcICBqLDluvYIgF1SRE7o7arwqly0E/s1600/fullsizeoutput_1da3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1159" data-original-width="1600" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBkGF-ccRJ_1dGgytYRpUm91vhswe-fSq8hcNeWd-hJO88YpdYh3cdLdhg6oPpftnCE3v6GWp2cZenqL1KRcvvKw4UESIcP8qWlvg5qzIgPUipIgcICBqLDluvYIgF1SRE7o7arwqly0E/s400/fullsizeoutput_1da3.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked with German flour type 1050, the crumb looks a little darker</td></tr>
</tbody></table>
<br />
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/7PGC22/">download the formula here</a>:</div>
<iframe frameborder="0" height="482" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/7PGC22/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/7PGC22/">POLISH POTATO BREAD</a></iframe></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com4tag:blogger.com,1999:blog-1266479675389453667.post-32028903213290329642017-08-20T16:32:00.002-04:002017-10-22T10:07:31.675-04:00SOLAR ECLIPSE BREAD - A CRUSTY SESAME LOAF FOR A RARE EVENT<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsqWVwN5vgkKNTaehc2pkX00iBtJl3yNgIQQaWogy1_FW6jkKfbhoLfJvEGaNag4I3CtRMx6LaBfgC2FuvrDSmJk7gXoqZMBNY5-E0FtO-evRmATTNb_pKug3QQ_ewrKove7jmys5xc2y/s1600/fullsizeoutput_1d30.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1479" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsqWVwN5vgkKNTaehc2pkX00iBtJl3yNgIQQaWogy1_FW6jkKfbhoLfJvEGaNag4I3CtRMx6LaBfgC2FuvrDSmJk7gXoqZMBNY5-E0FtO-evRmATTNb_pKug3QQ_ewrKove7jmys5xc2y/s400/fullsizeoutput_1d30.jpeg" width="368" /></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2017/08/solar-eclipse-bread-das-brot-zur.html">Hier geht's zur deutschen Version dieses Posts</a> <br />
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This month Mini Oven challenged fellow <a href="http://www.thefreshloaf.com/comment/386487">Fresh Loafers</a> to create a special bread to commemorate the upcoming total eclipse of the sun. Spurred by astronomic ambitions I began to ponder how to go about this.<br />
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Just a new bread? Where was the connection to the total eclipse?<br />
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A two-toned dough? Once I baked a marbled rye bread and found its taste rather underwhelming. <br />
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Squid ink as a black dye? Not my cup of tea!<br />
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So it had to be a two-toned decoration. Black and white sesame seeds are in my pantry. Only a suitable recipe was missing. It couldn't be a loaf whose oven-spring would tear and destroy any decorative topping.<br />
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The answer was a flat bread that would spread more than rise.<br />
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I found a good starting point in Austrian baker <a href="http://www.homebaking.at/fladenbrot/">Dietmar Kappl's Fladenbrot,</a> tweaking it to suit my needs: with a long, cold bulk fermentation and the introduction of a little whole grain flour (I tried it with rye and emmer - both tasted great). <br />
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To emulate the eclipse I needed a ring-shaped utensil to press the outline of the moon into the dough. A large yogurt tub had just the right diameter (11.5 cm/4.5 inches).<br />
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We were so happy with my crusty, nutty flat bread that I baked it again, two days later, for my customers at <a href="https://www.aandbnaturals.com/about">A&B Naturals</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKwsQTFHHkYpigrgMl8pKrpIP46wAIY1PZG5a_f8hh8rsPxkKgVYqsagrov6hyCmHgvRHequjawUhHD_rZ6Cdsz2e9tcZlqc5cExT4i1ewpI6PgTamY9Na5sE9O6NJHvKdd0AjAkrOQa6/s1600/fullsizeoutput_1d24.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1145" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTKwsQTFHHkYpigrgMl8pKrpIP46wAIY1PZG5a_f8hh8rsPxkKgVYqsagrov6hyCmHgvRHequjawUhHD_rZ6Cdsz2e9tcZlqc5cExT4i1ewpI6PgTamY9Na5sE9O6NJHvKdd0AjAkrOQa6/s400/fullsizeoutput_1d24.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked again for my customers: Solar Eclipse Bread</td></tr>
</tbody></table>
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<b>SOLAR ECLIPSE BREAD</b> (adapted from <a href="http://www.homebaking.at/fladenbrot/">Dietmar Kappl/homebaking.at</a>)<br />
(3 small breads, à 300 g)<br />
<br />
<b>Starter</b><br />
25 g bread flour<b> </b><br />
25 g emmer flour (or other whole grain flour of your choice)<br />
50 g water (lukewarm)<br />
10 g recently refreshed and active starter (100% hydration) <br />
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<b>Final Dough</b> <br />
110 g starter (all) <br />
400 g bread flour<br />
50 g emmer flour (or other whole grain flour)<br />
325 g water, lukewarm<br />
15 g olive oil<br />
10 g salt<br />
1.5 g instant yeast (or 3 g active dry yeast)<br />
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<b>Decoration</b> <br />
black and white sesame seeds (or use poppy seeds instead of black sesame)<br />
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<b>Specal tool: </b>glass or plastic container with approx. 11-12-cm/4.5-inch diameter, like a large, empty yogurt tub (to imprint the outline of the moon).<br />
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DAY 1 <br />
<b>In the morning</b>: mix all starter ingredients. Cover, and leave for 4-6 hours at room temperature, or until a few tiny bubbles appear on the surface, and a teaspoon of dough floats in water (float test).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjruIylSEBY4CbpN6QS-DGGELYKLhRJXsZrHI6ntXCMXGegaEOqKtm-hoPunyHDO2tCo3_cGOESRhFRwVFSsDdFo3jdxD0EWzHLVokG8-C9xQLgmSgn5lnHACuVz8fGwP4BAmgum4Sk7_/s1600/fullsizeoutput_1d33.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjruIylSEBY4CbpN6QS-DGGELYKLhRJXsZrHI6ntXCMXGegaEOqKtm-hoPunyHDO2tCo3_cGOESRhFRwVFSsDdFo3jdxD0EWzHLVokG8-C9xQLgmSgn5lnHACuVz8fGwP4BAmgum4Sk7_/s400/fullsizeoutput_1d33.jpeg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ankarsrum makes short work of kneading the dough</td></tr>
</tbody></table>
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For the final dough, mix all ingredients about 1 minute at low speed until all flour is hydrated. Knead 1 minute at medium speed, let rest for 10 minutes (autolyse), then resume kneading for about 3-4 minutes, until dough pulls somewhat back from sides of bowl
(or, for the Ankarsrum, from roller) (dough will be sticky).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQj77MO7i8qaBS08cowp0M1RekGHNttMTwf5pInEhhtxYYI6dmgi1IDnckcRKMBJaxT93qR3o3soDBiRTw17dp5CZGfdljNa705_ghk1G5qgsyGHEH4YdlMPK3cWzvDbo5UDT1y1_aGtq/s1600/fullsizeoutput_1d34.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQj77MO7i8qaBS08cowp0M1RekGHNttMTwf5pInEhhtxYYI6dmgi1IDnckcRKMBJaxT93qR3o3soDBiRTw17dp5CZGfdljNa705_ghk1G5qgsyGHEH4YdlMPK3cWzvDbo5UDT1y1_aGtq/s400/fullsizeoutput_1d34.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using wet bowl scraper, fold dough all around from sides to the center </td></tr>
</tbody></table>
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Transfer dough to a lightly oiled bowl. Using wet (or oiled) bowl scraper, fold dough all around from sides of bowl to the center (about 8x).<br />
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Let dough rest for 10 minutes, then repeat the folding process 2-3 times at 10-minute intervals, until dough has developed enough strength and shows resistance to folding. It will still be a little sticky.<br />
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Cover bowl tightly with plastic wrap and place in refrigerator overnight (no need to de-chill).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54IGpu7HF-_Aj-Rz89EvxfcGSgocgWR8knOlokna0HzhLLkRpyvwJehwXmPgpNc4QPDXn2dFJUGVFLX1MLAUeBgIOagcdi9J5AiFkwOPUHBo6bcs-MYihSSvDzDdgTAmPo_l-4WQkdFhk/s1600/fullsizeoutput_1d35.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1258" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54IGpu7HF-_Aj-Rz89EvxfcGSgocgWR8knOlokna0HzhLLkRpyvwJehwXmPgpNc4QPDXn2dFJUGVFLX1MLAUeBgIOagcdi9J5AiFkwOPUHBo6bcs-MYihSSvDzDdgTAmPo_l-4WQkdFhk/s400/fullsizeoutput_1d35.jpeg" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 2 sets of folds the dough looks quite smooth already</td></tr>
</tbody></table>
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DAY 2<br />
Preheat oven to 475ºF/250ºC, (including steaming device). Adjust rack to middle position.<br />
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Place cold dough (it will still be sticky) on lightly floured work surface. Dust top with a little flour, and divide into 3 equal sized pieces (about 304 g). Shape into rounds.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9ZthNjrJMN2a8kVMI_NmKfuXt8O9Xm4osZbJvdf4KYDg97ULU6Zm4HMzl8s28p6J_HROmCaStkEIxH9BdgsjD3UBPjXan18V1olhG_d-tAB-GFmJWaPLZilhrZXD9AXO4ybrohMgj7jj/s1600/fullsizeoutput_1d22.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1194" data-original-width="1600" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9ZthNjrJMN2a8kVMI_NmKfuXt8O9Xm4osZbJvdf4KYDg97ULU6Zm4HMzl8s28p6J_HROmCaStkEIxH9BdgsjD3UBPjXan18V1olhG_d-tAB-GFmJWaPLZilhrZXD9AXO4ybrohMgj7jj/s400/fullsizeoutput_1d22.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Divide dough in 3 equal pieces and shape into rounds </td></tr>
</tbody></table>
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Place breads, seam-side down, on parchment lined baking sheet. Mist with oil (or mist plastic foil cover with oil) and cover with plastic wrap. Let rest for 45 minutes, or until they are a bit puffed and a dimple, poked with your finger into the dough, remains visible. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_KLVDQZp8F4sJEOg7Fxv5gPaAJBfu21bXyrq-_ozoN9acBIuxP3xl7cMyBYh8kJu8GLA5AHbgVo8ypbgZZmh2zgF-g3nPO4cqshyphenhyphenwaeH4nGZQZzYh4-BA1LSJxmszkvl0LllVHv1srUT/s1600/fullsizeoutput_1d36.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1061" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_KLVDQZp8F4sJEOg7Fxv5gPaAJBfu21bXyrq-_ozoN9acBIuxP3xl7cMyBYh8kJu8GLA5AHbgVo8ypbgZZmh2zgF-g3nPO4cqshyphenhyphenwaeH4nGZQZzYh4-BA1LSJxmszkvl0LllVHv1srUT/s400/fullsizeoutput_1d36.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The moon outline must be deeply imprinted into the dough</td></tr>
</tbody></table>
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Lightly oil the rim of the glass or plastic tub. Press down deep (almost to the bottom) into the dough (breads will spread and flatten.) <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElBRD-45piWlkHqKcDtfbuLNfF2nbtge1AFSWQgtqzVngvmHL3oP1OdDFGhl10tUH44QFPchTbSA-ukoVO6RPPvJaHnOUYR7ISPE6RefsbSk6YZfTBjvqsqL5OGUzccDfvL4hSbiOSDJw/s1600/fullsizeoutput_1d23.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElBRD-45piWlkHqKcDtfbuLNfF2nbtge1AFSWQgtqzVngvmHL3oP1OdDFGhl10tUH44QFPchTbSA-ukoVO6RPPvJaHnOUYR7ISPE6RefsbSk6YZfTBjvqsqL5OGUzccDfvL4hSbiOSDJw/s400/fullsizeoutput_1d23.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I tried to create different "stages of the solar eclipse" </td></tr>
</tbody></table>
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Mist breads with water. Using a teaspoon, carefully sprinkle with black sesame (moon shadow) and white sesame (sun.) <br />
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Bake breads, with steam, for 10 minutes. Remove steam pan, and reduce temperature to 450ºF/230ºC. Bake for another 10 - 13 minutes, or until breads are golden brown and register at least 200ºF/93ºC.<br />
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Let breads cool on a wire rack. (When cooled, they can be frozen, wrapped individually in foil, and placed in a freezer bag. Let come to room temperature, mist with water and re-crisp in the oven at 375ºF/190ºC).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAMJAsQxMnm40UQ5w1o6QnSJb304bEgdZbfAOtMB0tszX3V_asujFXAc55W1cABtOEq0D9-fdEICpQPr__17ECZmVV39Ooj9YfCExjVaxTJHPz0d7swgCEdzIWoR-l_MX2Q2TR7pzPqsc/s1600/fullsizeoutput_1d25.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="976" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAMJAsQxMnm40UQ5w1o6QnSJb304bEgdZbfAOtMB0tszX3V_asujFXAc55W1cABtOEq0D9-fdEICpQPr__17ECZmVV39Ooj9YfCExjVaxTJHPz0d7swgCEdzIWoR-l_MX2Q2TR7pzPqsc/s400/fullsizeoutput_1d25.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked solar eclipse!</td></tr>
</tbody></table>
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<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/P5V5WM/">download the formula here</a>:<br />
<br />
<iframe frameborder="0" height="592" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/P5V5WM/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/P5V5WM/">Solar Eclipse Bread </a></iframe>
And this is the perfect music for a Total Eclipse:<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/lcOxhH8N3Bo" width="560"></iframe>
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Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com3tag:blogger.com,1999:blog-1266479675389453667.post-33618509718597507642017-07-19T21:15:00.000-04:002017-07-19T21:27:06.338-04:00IS ONE EGG AN OEUF? - EUROPEAN-AMERICAN EGG "TRANSLATION"<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP6nOwpqnpweRN3RN3obol2syLMhv_9LsFOiCbeAHqiCy_x7z8jiayeFUqnyOpgCF5O4ygspCCyp_lglEl4WDm1Q3Ec3tvXMYBXzd_PejNYcUUhLZ9c4VKUFmDfJiT-BZENks3FAWahqD/s1600/Eggs+in+Bowl.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1398" data-original-width="1600" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP6nOwpqnpweRN3RN3obol2syLMhv_9LsFOiCbeAHqiCy_x7z8jiayeFUqnyOpgCF5O4ygspCCyp_lglEl4WDm1Q3Ec3tvXMYBXzd_PejNYcUUhLZ9c4VKUFmDfJiT-BZENks3FAWahqD/s400/Eggs+in+Bowl.jpg" width="400" /></a><br />
<a href="http://brotandbreaddeutsch.blogspot.com/2017/07/ei-egg-eggal-europaisch-amerikanische.html">Hier geht's zur deutschen Version dieses Posts</a><br />
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When I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).<br />
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Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers in general use larger eggs than their European counterparts?<br />
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My experiences with the differences between <a href="http://hanseata.blogspot.mx/2012/05/my-pantry-flour-type-translation.html">European and American flour types</a> and <a href="http://hanseata.blogspot.com/2013/07/my-pantry-cream-or-sahne-dairy.html">dairy products</a> taught me that I should better not automatically assume that a "large egg" in Maine is the same as "ein grosses Ei" in Hamburg.<br />
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Contrary to what some people believe, <b>size</b> doesn't always matter - at least not for eggs - it's all about the <b>weight</b>! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRQfeIc_kyQCxMLWmQYIUuIouEnxbyc9r-l0kYpdDVv11NrIsCsWXsbFeP0cSWSZhdQm3I-Zg1JCv6yUzOobVqyJNZ_qNviw794Flqbp4MrOa4hh1ZS_2x6j7_hjgPROJrl0NmkEqwt1_/s1600/fullsizeoutput_1ca1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRQfeIc_kyQCxMLWmQYIUuIouEnxbyc9r-l0kYpdDVv11NrIsCsWXsbFeP0cSWSZhdQm3I-Zg1JCv6yUzOobVqyJNZ_qNviw794Flqbp4MrOa4hh1ZS_2x6j7_hjgPROJrl0NmkEqwt1_/s400/fullsizeoutput_1ca1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The typical American recipe egg is "large" - but only medium-sized!<br />
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EU-STANDARD<b> </b>US-STANDARD <b> </b><br />
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<b>Class</b> <b>Weight per Egg </b> <b>Class Minimum Weight per Egg</b><br />
XL 73 g or more Jumbo 70.9 g (30 oz)<br />
L 63 g - 73 g Extra Large 63.8 g (27 oz)<br />
M 53 g - 63 g Large 56.7 g (24 oz)<br />
S 53 g or less Medium 49.6 g (21 oz)<br />
Small 42.5 g (18 oz)<br />
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Okay, then a US standard "large" egg equals an European "medium" egg. Right? Well, it's a bit more complicated.<br />
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When I want to know the weight of cups and tablespoons of baking ingredients, I check my friend <a href="http://theryebaker.com/">The Rye Baker</a> Stanley Ginsberg's <a href="http://www.insidethejewishbakery.com/ingred.php">NY Bakers' Ingredient-Weight Table (</a>based on the <a href="https://ndb.nal.usda.gov/ndb/">USDA Nutritional Values Database</a>.) And there I find a regular "large" egg listed with a weight of only 50 grams/21 ounces. That's almost 7 grams/0.25 ounces less!<br />
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The <a href="https://cooking.nytimes.com/">New York Times</a> and other newspapers, as well as foodie magazines, like <a href="https://www.cooksillustrated.com/">Cook's Illustrated or </a><a href="http://www.bonappetit.com/">Bon Appétit, </a>all base their recipes on this average Joe 21-ounce egg.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFhs9PmUtPhJY4wQPDfm-r39jq31erAFdtfv46C3530KSrIhcp0KyqNKNuv-ciHjs3ujJu2NWjyD9TVzM4t8KyQ14q57tCN8139BX4KafYFMCkatBLsAoa_rpWLDO3YchLMHTHdIGq1c7/s1600/Spiegeleier.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1196" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWFhs9PmUtPhJY4wQPDfm-r39jq31erAFdtfv46C3530KSrIhcp0KyqNKNuv-ciHjs3ujJu2NWjyD9TVzM4t8KyQ14q57tCN8139BX4KafYFMCkatBLsAoa_rpWLDO3YchLMHTHdIGq1c7/s400/Spiegeleier.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whether your breakfast egg is standard size or not - who cares!</td></tr>
</tbody></table>
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But should you really care whether your breakfast eggs meet the standard minimum weight? Probably not.<br />
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These little differences matter if you bake egg-rich pastry (where the difference compounds), or need to work with <b>halves</b>, or <b>fractions</b> of whole eggs.<br />
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To adapt large cakes to <b>smaller versions</b> - which I often do, since we are only two people - I use the practical<a href="https://www.keikos-cake.com/panconversion.html"> <b>Pan-Conversion-Tool</b></a> von <a href="https://keikos-cake.com/join/">Keiko's Cake</a>. For this calculation I need to know the weight of each ingredient.<br />
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With miniature cakes, like the glorious <a href="http://hanseata.blogspot.com/2015/02/bohemian-hazelnut-torte-nutty-rhapsody.html">Bohemian Hazelnut Torte</a> or traditional <a href="http://hanseata.blogspot.com/2013/06/rhubarb-eierschecke-torte-dresden.html">Dresden Rhubarb-Eierschecke-Torte</a>, a difference in the egg content does have an impact on the results.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdthdDRv8REpK0gXsrAgUMsLbg-hqeR-kypjIZEoJSHbeEewgKFWxVy_gex_f2yCyC2JIWS_9X6ZorLhFpRO1GvjvG0DmnSs7Tupa43QFePfRzqb7zjGtoAzwH1CcrORug1KdmB5sEchwe/s1600/IMG_3483.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1350" data-original-width="1600" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdthdDRv8REpK0gXsrAgUMsLbg-hqeR-kypjIZEoJSHbeEewgKFWxVy_gex_f2yCyC2JIWS_9X6ZorLhFpRO1GvjvG0DmnSs7Tupa43QFePfRzqb7zjGtoAzwH1CcrORug1KdmB5sEchwe/s400/IMG_3483.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Miniature Bohemian Hazelnut Torte</td></tr>
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Before I knew better, I would have simply taken either the yolk or white to get to 1/2 egg. But too much egg yolk makes a batter <b>tough</b> and<b> dry</b>.<br />
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And, after once being served a low-cholesterol scrambled egg, made of egg whites only, I knew why you should better <b>not</b> divide an egg like that: the white scrambled egg was bland and <b>tasteless</b>!<br />
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<b>How do you divide an egg</b>? Very easy: you crack it into a cup, stir well with a fork, and then weigh the desired amount.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_45Wy269Lw9oznj6hcODU1uMtQC-Nwl_CRpBXZ9GFp5qPsOM_UEl7f6Zu9QgQTIb-LvZvXQNTTbDj9p9YFB1spOEyc_wZxcSiHbMpqfwlxhAL01kiIr8AQ87MEgK96YGWqXIGQOq78Tog/s1600/Ale+Crust+Pasties.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_45Wy269Lw9oznj6hcODU1uMtQC-Nwl_CRpBXZ9GFp5qPsOM_UEl7f6Zu9QgQTIb-LvZvXQNTTbDj9p9YFB1spOEyc_wZxcSiHbMpqfwlxhAL01kiIr8AQ87MEgK96YGWqXIGQOq78Tog/s1600/Ale+Crust+Pasties.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://hanseata.blogspot.com/2011/12/ale-crust-potato-pasties.html">Dan Lepard's Ale Crust Potato Pasties</a><a href="http://brotandbreaddeutsch.blogspot.com/2015/04/ale-crust-potato-pasties-dan-lepards.html"> with a golden, egg washed crust</a></td></tr>
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The egg leftovers you can work into your next scrambled eggs, or use as glaze for other pastries, for example Dan Lepard's tasty <a href="http://hanseata.blogspot.com/2011/12/ale-crust-potato-pasties.html">Ale Crust Potato Pasties.</a> </div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com2tag:blogger.com,1999:blog-1266479675389453667.post-9477112044690524992017-06-03T20:08:00.000-04:002017-06-03T20:20:15.132-04:00ROYAL TREATMENT FOR LEFTOVER PANCAKES - KAISERSCHMARREN<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaKwlvMIy_EBGju1F8v_Wc5wuMuSD7eCRwiXuqnuLjD8iaFJF4bPlkmtYLFenKGxHrXRRd4N-Y7WmtpLvSrJqW6RCZVxMN7XOQX8u4jSg-Lo_cjFAAFObExvZ_h79zsPbT5BKMwMRuAU-/s1600/fullsizeoutput_1c6b.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1387" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaKwlvMIy_EBGju1F8v_Wc5wuMuSD7eCRwiXuqnuLjD8iaFJF4bPlkmtYLFenKGxHrXRRd4N-Y7WmtpLvSrJqW6RCZVxMN7XOQX8u4jSg-Lo_cjFAAFObExvZ_h79zsPbT5BKMwMRuAU-/s400/fullsizeoutput_1c6b.jpeg" width="400" /></a></div>
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My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my <a href="http://hanseata.blogspot.com/2012/01/omis-german-pancakes.html">Omi's<b> </b>German Pancakes</a>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Franz_Joseph_of_Austria_1910_old.jpg#/media/File:Franz_Joseph_of_Austria_1910_old.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Franz Joseph of Austria 1910 old.jpg" height="320" src="https://upload.wikimedia.org/wikipedia/commons/5/5b/Franz_Joseph_of_Austria_1910_old.jpg" width="250" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emperor Franz Josef loved Kaiserschmarren </td></tr>
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I always cook a whole batch of them, even though we are only two, and I
could just halve the recipe.<br />
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There's a good reason:: leftover pancakes can be easily
recycled into an (almost even more delicious) dish: Kaiserschmarren!<br />
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A famous Austrian dessert, Kaiserschmarren ("Emperor's Mess") is made from <b>twice-fried</b>
pancakes.<br />
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First you bake regular fluffy pancakes, then you mess
them up by ripping them apart, creating a "Schmarren" - a mess in Austrian dialect. After that, you refry the torn pancakes in butter,
together with raisins and other add-ins.<br />
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Emperor Franz Josef I, to whom the royal "mess" was dedicated, supposedly
loved this rich dessert.<br />
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His Empress Elisabeth, anxiously watching her famed hourglass waistline, most likely not so much.<br />
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But since those painfully strait-laced days of yore are past, we can follow His Majesty's example, happily indulging in refried pancakes - and with a good conscience to boot, since we are thrifty recyclers!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqonx3H0owzEw9JfI_cP6rtfB2Ge-IaJE0W_ZzhW89wYq49CsQlcpuVwIXkVjAcSfNAQ3IvkthTyp-8o5bofVUsJN3QNOAPV6Wl3WrrtIti4ZEqvjyi-3SQpFTLYgk5zAqdGg7OYAyTRBH/s1600/fullsizeoutput_1c6a.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1376" data-original-width="1600" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqonx3H0owzEw9JfI_cP6rtfB2Ge-IaJE0W_ZzhW89wYq49CsQlcpuVwIXkVjAcSfNAQ3IvkthTyp-8o5bofVUsJN3QNOAPV6Wl3WrrtIti4ZEqvjyi-3SQpFTLYgk5zAqdGg7OYAyTRBH/s400/fullsizeoutput_1c6a.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical add-ins for Kaiserschmarren</td></tr>
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LEFTOVER PANCAKE KAISERSCHMARREN (2 servings)<br />
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2 servings of leftover pancakes, any kind (4 to 8, depending on size) <br />
1-2 tbsp butter, for frying<br />
1/4 cup sliced almonds<br />
1/4 cup golden raisins (or to taste)<br />
powdered sugar or cinnamon sugar, for sprinkling <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyAVWP71hQ-0ljNSym30KG4dZm4vrnthVHoaPyYBtcoSFC5w2UvzAvrlpqx95xpUDXdZqpztCLeNUl-3dqamvSO5JEMW7RNCizOgXt5MDs4riHbihAlKEwxVHXOqqW7CstG9Ck5e4Fx17/s1600/fullsizeoutput_1c6d.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1507" data-original-width="1600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyAVWP71hQ-0ljNSym30KG4dZm4vrnthVHoaPyYBtcoSFC5w2UvzAvrlpqx95xpUDXdZqpztCLeNUl-3dqamvSO5JEMW7RNCizOgXt5MDs4riHbihAlKEwxVHXOqqW7CstG9Ck5e4Fx17/s400/fullsizeoutput_1c6d.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tear leftover pancakes in small pieces</td></tr>
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Using two forks (or your fingers), tear pancakes in bite-sized pieces.<br />
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In large skillet, heat butter over medium heat. Add pancake pieces, and cook, stirring frequently, until they are warmed through. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25-UcO67oRWQxf7oCE4IftJAOAa1BUBHaIHlv0JFtETtnOgWy8zphpmHdDVRfdlx55BsOqNXvPlLeoiZgmwA7w_8m03DGl2-sJ9rGL15QzXShyphenhyphenLEjh9NHv4jPKwMDGo8CaWDMrwUXoWZ0/s1600/fullsizeoutput_1c6c.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1300" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25-UcO67oRWQxf7oCE4IftJAOAa1BUBHaIHlv0JFtETtnOgWy8zphpmHdDVRfdlx55BsOqNXvPlLeoiZgmwA7w_8m03DGl2-sJ9rGL15QzXShyphenhyphenLEjh9NHv4jPKwMDGo8CaWDMrwUXoWZ0/s400/fullsizeoutput_1c6c.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook pancake pieces with almond slices and raisins, stirring often</td></tr>
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Stir in raisins and almonds, and fry until pancakes are crisped, and almond slices are starting to brown.<br />
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To serve, dust the pancakes with powdered sugar. Or sprinkle them with cinnamon sugar, like I do.<br />
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We like the faux Kaiserschmarren with maple syrup and lingonberry preserve. (The classic accompaniment for this dessert is plum compote.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUihqw81PmkVti4bSeNsQOaIp1sBaaNxUZmK-eNt40siIRMdOUAl1Olk_O7jWEKi-q9wP95w77B8oJrChWZN_QQ2cFzBIZ1cvWEvwKu3zgkalG5P6daUAp1yQGhYN6EE-jxWY_0BXo2AlR/s1600/IMG_1103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1537" data-original-width="1600" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUihqw81PmkVti4bSeNsQOaIp1sBaaNxUZmK-eNt40siIRMdOUAl1Olk_O7jWEKi-q9wP95w77B8oJrChWZN_QQ2cFzBIZ1cvWEvwKu3zgkalG5P6daUAp1yQGhYN6EE-jxWY_0BXo2AlR/s400/IMG_1103.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally we have spring after this long, cold winter!</td></tr>
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Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com0tag:blogger.com,1999:blog-1266479675389453667.post-81224058430257269102017-04-11T13:38:00.000-04:002017-04-21T15:33:38.841-04:00BREWER'S BREAD WITH SPENT GRAINS <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkP-ZJuZv10hNn3KgX9IQyto6EMuKRzvZsfyr2DWljFAUD3hvX2Ng2-GzRf4TklNSuI6xQJQPuSvgxHGqmze7tLZPKZ5d0ovPhojKGokQyOsI8Wey2N3ky-HifAPdrgGAxikEndZsuXbk/s1600/fullsizeoutput_1ba8.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxkP-ZJuZv10hNn3KgX9IQyto6EMuKRzvZsfyr2DWljFAUD3hvX2Ng2-GzRf4TklNSuI6xQJQPuSvgxHGqmze7tLZPKZ5d0ovPhojKGokQyOsI8Wey2N3ky-HifAPdrgGAxikEndZsuXbk/s400/fullsizeoutput_1ba8.jpeg" width="400" /></a><br />
<a href="http://brotandbreaddeutsch.blogspot.com/2017/04/bierbrauer-brot-mit-trester.html">Hier geht's zur deutschen Version dieses Posts</a><br />
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When I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.<br />
<br />
How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking whether I could purchase a small amount of their spent grains.<br />
<br />
The sobering answer: the mash goes to the <strike>dogs</strike> hogs. All sold to pig farms - sorry!<br />
<br />
So I gave up on the idea. Then, two years ago, I found a Groupon in my emails with a real bargain on a small brewing kit. A beer drinker, and always curious, I ordered it - but then the bulky package ended up in the basement, with other rarely used kitchen equipment, like the lobster pot. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7Kz1xRhw95uwHPwO-EDrB69pwILwTTvqSRmI6x3NxTLNj_UkEl9VOnq6mFhAj3uWiN1Ie11CBGj2g6DM0cApHT-_2zH9UtAUcl5GLJnl8Yc6qYs_t264OAAC1wIJ2hAOGHIfEaZK1a6/s1600/IMG_1413.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7Kz1xRhw95uwHPwO-EDrB69pwILwTTvqSRmI6x3NxTLNj_UkEl9VOnq6mFhAj3uWiN1Ie11CBGj2g6DM0cApHT-_2zH9UtAUcl5GLJnl8Yc6qYs_t264OAAC1wIJ2hAOGHIfEaZK1a6/s400/IMG_1413.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's alive! My beer is bubbling away</td></tr>
</tbody></table>
The best of all husbands needs some quality solitude now and then, playing his
guitar and recording his music. <br />
<br />
Left to my devices, I unearthed beer kit and lobster pot (just the right size for the mash!), and went around in the house with a
thermometer.<br />
<br />
Our guestroom closet proved to be the ideal environment for beer fermentation: cool,
but not cold. And dark. <br />
<br />
Looking at the packages with malted barley, I realized: here
was not only the base for my first (hopefully successful) stab at
brewing, but, also, finally, the source for spent grain.<br />
<br />
I visualized us
drinking my very own Pale Ale, while enjoying a loaf made with the
leftovers. <br />
<br />
Whether the beer will be drinkable or not, I don't know, yet. Its precursor is foaming, happily bubbling away, next to our winter boots in the closet.<br />
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Many of my bread concoctions are based on porridge breads à la Tartine, tweaked to meet my needs (a bit tangier) and accommodating all kinds of grain/nut/seed combinations, like the squirrel-channeling <a href="http://hanseata.blogspot.com/2017/01/acorn-levain-channeling-my-inner.html">Acorn Levain</a>.<br />
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The bread I came up with contains a good measure of spent grains along with whole wheat. It turned out to be a very pleasing, hearty loaf - this newbie brewer was delighted! Definitely a keeper.<br />
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And I still have a bag of barley mash stored in the freezer, for my next recycling adventures.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dGlf5zqj2AiDyHV5eWuZaKDg6pk-86tkHmGxmPCd-f_qH2LB6PdYGMg_262D9615U1j5yQIO8_0unc-dpgutmiT_RL0dQAL7-Y5dZf2lT6U2TgkhY-PWW6dNxH29KwAZhVJjwBAaUkEY/s1600/FullSizeRender+62.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dGlf5zqj2AiDyHV5eWuZaKDg6pk-86tkHmGxmPCd-f_qH2LB6PdYGMg_262D9615U1j5yQIO8_0unc-dpgutmiT_RL0dQAL7-Y5dZf2lT6U2TgkhY-PWW6dNxH29KwAZhVJjwBAaUkEY/s400/FullSizeRender+62.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spent grains - malted barley from beer brewing<br />
<br /></td></tr>
</tbody></table>
<br />
<b>BREWER'S BREAD</b> <br />
<br />
<b>Starter</b><br />
10 g/1/2 tbsp very active starter (refreshed twice the day before)<br />
50 g/1.5 oz bread flour<br />
50 g/1.5 oz whole wheat<br />
100 g/3.5 oz water (80-85ºF/26-29ºC)<br />
<br />
<b>Final Dough</b><br />
100 g/ 3.5 oz bread flour<br />
150 g/5.3 oz whole wheat flour<br />
250 g/8.8 oz all-purpose flour<br />
35 g/1.2 oz wheat germ<br />
430 g/ 15.2 oz water<br />
210 g/7.4 oz starter (all)<br />
15 g/ 0.5 oz salt<br />
250 g/8.8 oz spent grains (mash leftovers, from beer brewing)<br />
<br />
<b>Topping </b><br />
grain flakes, cracked grains, or bran (I used barley flakes)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik708RQcBai_RXTG1SaFUeWsiIu_qD4h-MJSnIbhXdjLJxmK5-lWpmJOro4tbg12RL1YS0QuarIuu1xCJKo507tplcw9W83C7nPUUjWh-WA_6aG21VC8sr5cIeGFVZQVCKZV5fYyH10OVV/s1600/fullsizeoutput_1a9e.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik708RQcBai_RXTG1SaFUeWsiIu_qD4h-MJSnIbhXdjLJxmK5-lWpmJOro4tbg12RL1YS0QuarIuu1xCJKo507tplcw9W83C7nPUUjWh-WA_6aG21VC8sr5cIeGFVZQVCKZV5fYyH10OVV/s400/fullsizeoutput_1a9e.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Float test - when a spoonful of starter rises to the surface, it's ready to go</td></tr>
</tbody></table>
<br />
DAY 1<br />
6:00 - 8:00 am: Mix starter. Leave for 4 - 8 hours, or
until a spoonful of starter floats in water (if not, it needs to ferment
longer!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr-AsMOT9kbqxsdq0F2beJi865i_OvIzdHqRjynfkq8EjMrYVjh_bFQv97EMKD-DY2RXrJpy9Z9VtZuvb2GYZEkbhjS4a3F_PFiqUGu7DRmVDnLdvFTUc1IBD8P_b0OMIlkJfD-j6kgjN/s1600/IMG_1386.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizr-AsMOT9kbqxsdq0F2beJi865i_OvIzdHqRjynfkq8EjMrYVjh_bFQv97EMKD-DY2RXrJpy9Z9VtZuvb2GYZEkbhjS4a3F_PFiqUGu7DRmVDnLdvFTUc1IBD8P_b0OMIlkJfD-j6kgjN/s400/IMG_1386.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk together flours and wheat germ </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xJ3LK0tqEngOa1tLzmlJjBcgXld9Ir85KdM10NjVsolCordqHtuBgc0tB9ukfwAVVmR1-t7bVu2iFRt4Sf306F0W-9G1xkrnZnJKbMcISZtmNOYh-S5EjkFR-B1Z_5C1eC8elJDI3YQ5/s1600/fullsizeoutput_1ba5.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xJ3LK0tqEngOa1tLzmlJjBcgXld9Ir85KdM10NjVsolCordqHtuBgc0tB9ukfwAVVmR1-t7bVu2iFRt4Sf306F0W-9G1xkrnZnJKbMcISZtmNOYh-S5EjkFR-B1Z_5C1eC8elJDI3YQ5/s400/fullsizeoutput_1ba5.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dissolve starter in water </td></tr>
</tbody></table>
<br />
Whisk together flours and wheat germ in medium bowl. In large bowl, mix starter and 400 g/14.1 oz of the water, until starter has dissolved.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmqIprcduj4txzn8k5CLLm5cKf_XqTTp31QIhZcCPTdUGfzn1QLekgn_bim02b3JthTk8964MfpMSZeXSZrdXgfJF2jlXoa0xhEH8fZzEADOVfnaXZ8N_8-9qizHNu9EgLkR9rfH5egy7/s1600/Dough+Mixing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmqIprcduj4txzn8k5CLLm5cKf_XqTTp31QIhZcCPTdUGfzn1QLekgn_bim02b3JthTk8964MfpMSZeXSZrdXgfJF2jlXoa0xhEH8fZzEADOVfnaXZ8N_8-9qizHNu9EgLkR9rfH5egy7/s400/Dough+Mixing.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the dough until all flour is hydrated </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Add flour mixture to bowl with dissolved starter, and stir (Danish dough
whisk or per hand) until all flour is hydrated. Let dough rest, covered, for 30 minutes at
warm room temperature.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRfqo8FGt4xGApSCKNVdl9bPTm_ZgGZbwqUuovDx5ZhFbZ9VhR7Dkti0CXEthbtoMdjA9xSOgFIIvcmhyFuU7cFT1ggWYZJlEVqBZ1ByZ7VMTLn-iqxIRwQ3qROcvzz7Tk8yEKQOt9LVP/s1600/Forkish+pinching+dough.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRfqo8FGt4xGApSCKNVdl9bPTm_ZgGZbwqUuovDx5ZhFbZ9VhR7Dkti0CXEthbtoMdjA9xSOgFIIvcmhyFuU7cFT1ggWYZJlEVqBZ1ByZ7VMTLn-iqxIRwQ3qROcvzz7Tk8yEKQOt9LVP/s400/Forkish+pinching+dough.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To incorporate the salt, pinch and fold the dough several times</td></tr>
</tbody></table>
<br />
Add salt and remaining slightly warm water, pinching and folding dough to incorporate (as described here for <a href="http://hanseata.blogspot.com/2014/01/einkorn-hazelnut-levain-pinched-not.html">Einkorn Hazelnut Levain</a><a href="http://hanseata.blogspot.com/2014/01/einkorn-hazelnut-levain-pinched-not.html">)</a>. Let it rest for 30 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcFPs9F1mzCTN4XlA7wd-gweQUNlnhxckN7sug_2TXWRnUZBjoxb9ymdvKBRKBsjbG2QXHjHipFns6k0rj6nchAHaDDGbazuuO06xM1P26oEwhEp775-EIa09TNEC8KrAX6rFN4QiYAcI/s1600/fullsizeoutput_1bac.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcFPs9F1mzCTN4XlA7wd-gweQUNlnhxckN7sug_2TXWRnUZBjoxb9ymdvKBRKBsjbG2QXHjHipFns6k0rj6nchAHaDDGbazuuO06xM1P26oEwhEp775-EIa09TNEC8KrAX6rFN4QiYAcI/s400/fullsizeoutput_1bac.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the spent grains during the second fold</td></tr>
</tbody></table>
<br />
Add spent grains to the bowl. Again, with wet hands, fold and pinch dough several times<a href="http://hanseata.blogspot.com/2014/01/einkorn-hazelnut-levain-pinched-not.html"> (as described here for Einkorn Hazelnut Levain</a><a href="http://hanseata.blogspot.com/2014/01/einkorn-hazelnut-levain-pinched-not.html">)</a>, until grains are mostly incorporated.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO-QIrcVXBbL8xgGJufPv-dpZhpe8jnifj_AURF32RGm3a4bcPvHpAsJtuj0KYHHl-EYyqiz8IJhKWW0d8vl0zKaWXEH2h1xFKf9u_f7aV4dbgkc-xbwMFp6j4I1TwFj_-Uu-G2p-su_g/s1600/fullsizeoutput_1bab.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO-QIrcVXBbL8xgGJufPv-dpZhpe8jnifj_AURF32RGm3a4bcPvHpAsJtuj0KYHHl-EYyqiz8IJhKWW0d8vl0zKaWXEH2h1xFKf9u_f7aV4dbgkc-xbwMFp6j4I1TwFj_-Uu-G2p-su_g/s400/fullsizeoutput_1bab.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When the dough is visibly swollen, transfer it to the work bench</td></tr>
</tbody></table>
<br />
Continue to let dough rise for 2 1/2 hours more, stretching and
folding it 5 times at 30 minute intervals. If it's not swollen (with a 20-30% increase in volume), leave it for another 30 - 60 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9hSu8QgY5Oy6b9ZLcMGLoRz0EGefgegWTCccOfwDMyEbVNvPWxe1TCRMUCuBwthKiaumuFdGvIeE6TRgaeLRg8ibfldonso6RdJAnlldjM-gXVaQhN2ANUFwk4-uE0w3L1qgex-j3YZ6/s1600/fullsizeoutput_1b7f.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9hSu8QgY5Oy6b9ZLcMGLoRz0EGefgegWTCccOfwDMyEbVNvPWxe1TCRMUCuBwthKiaumuFdGvIeE6TRgaeLRg8ibfldonso6RdJAnlldjM-gXVaQhN2ANUFwk4-uE0w3L1qgex-j3YZ6/s400/fullsizeoutput_1b7f.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With an oiled bowl scraper pre-shape dough into a tight ball</td></tr>
</tbody></table>
<br />
Sprinkle half of the work surface with flour, leaving the other half
free. Transfer dough to the floured part. Lightly flour top. Using an oiled spatula, work dough into a taut, smooth round by drawing the spatula in circles around and under
the side to create surface tension.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNky3nkcCpoMqyM6mX7tdl9Lu6vtVbwpikKCWHlQjTkatw_pmCR_ZatHs52_zl5hGrug_E1ALva7hbkQdn4awDTcMIqdt0FWh1iwrhw-DLS34xtremkkiQcXzuQ_QtoA3zJe5T_hD9EqnJ/s1600/Banneton.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNky3nkcCpoMqyM6mX7tdl9Lu6vtVbwpikKCWHlQjTkatw_pmCR_ZatHs52_zl5hGrug_E1ALva7hbkQdn4awDTcMIqdt0FWh1iwrhw-DLS34xtremkkiQcXzuQ_QtoA3zJe5T_hD9EqnJ/s400/Banneton.jpg" width="396" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepared basket (here with a grain mix)</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Re-flour top, cover dough with the empty bowl, and let it rest for 20
- 30 minutes. Generously flour rising basket with a 50/50 mixture of wheat and
rice flours. Sprinkle a layer of grain flakes, grain chops, or bran over bottom of basket (prevents sticking and makes a nice topping).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7ELu5FfAhy6s8N7Rbai49Qrp21LVmJpKZnzk-jVXOcsJWNdwRhf83Y6oRmCS6KYssPv1j0xGjyAofVaOfzlP8tpNwnrM4h8DpOWja_3HJMVYVhUmohb_7QbQclhyphenhyphengJibKojuioUJQlDv/s1600/fullsizeoutput_1b7e.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7ELu5FfAhy6s8N7Rbai49Qrp21LVmJpKZnzk-jVXOcsJWNdwRhf83Y6oRmCS6KYssPv1j0xGjyAofVaOfzlP8tpNwnrM4h8DpOWja_3HJMVYVhUmohb_7QbQclhyphenhyphengJibKojuioUJQlDv/s400/fullsizeoutput_1b7e.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping the dough by folding it from four sides </td></tr>
</tbody></table>
<br />
Using oiled bench knife, flip dough around, so that the
floured side is down. With floured hands, fold bottom end of dough up to
a third, then fold both sides over the center to elongate.<br />
<br />
Next, fold
top down to the
center, then fold the bottom up again to cover top fold, so that package is
closed. Flip dough package over to the un-floured part of the counter,
so that the seam is underneath.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj303D0zQ887Iy7JyatDBn0fl_gWTgIN5PyYj3rilyL-cCz7ztIOtIt0yHpe3BlU4XI-gNaHKp5ojEmdq1EQY2t5MIMsLAAwN8hwZoeTGn9tWT8TgNWhHK-eswNXvwt9r0ucKcEm0maaaQQ/s1600/fullsizeoutput_1aa6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj303D0zQ887Iy7JyatDBn0fl_gWTgIN5PyYj3rilyL-cCz7ztIOtIt0yHpe3BlU4XI-gNaHKp5ojEmdq1EQY2t5MIMsLAAwN8hwZoeTGn9tWT8TgNWhHK-eswNXvwt9r0ucKcEm0maaaQQ/s400/fullsizeoutput_1aa6.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped loaf</td></tr>
</tbody></table>
<br />
With both (floured) hands, rotate dough ball, while pulling it towards you, so that it tightens.<br />
<br />
Place
loaf, seam-side up, in rising basket. Sprinkle with flour, cover
tightly with plastic wrap, and place it in the refrigerator overnight. (No
warming up necessary!).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaiFoj6vEdKJ0rjMtvxxLZ7zzIOG7XIs6724oSDD3ShQNU6FPWH6OsuTyVCBehH_piK-1lNLLsOE3P3nfavWjbvQXA801WHlBrF20e39tWa81mY3snb5-T_WGZjyMcoQhec_Q-q9OewGa/s1600/Bread+in+Basket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaiFoj6vEdKJ0rjMtvxxLZ7zzIOG7XIs6724oSDD3ShQNU6FPWH6OsuTyVCBehH_piK-1lNLLsOE3P3nfavWjbvQXA801WHlBrF20e39tWa81mY3snb5-T_WGZjyMcoQhec_Q-q9OewGa/s400/Bread+in+Basket.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go to sleep in the fridge</td></tr>
</tbody></table>
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DAY 2<br />
Preheat oven to 500ºF/260ºC, with a Dutch oven (with lid) on middle rack.<br />
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Place a large piece of parchment paper on the counter, and keep scissors, a sharp knife or lamé and a brush at hand. A paper sling makes the transport of the loaf into the <b>very hot</b> pot easy - and painless!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhWrMbhD6jE3UyTvL8j1CgJ77seBqhEwYNRAqYOgfgZAz22YX9y6x9nK0JJ72CN9MHQrVwdiUFe_rjvfAC55hTGhZpL0WpR_mJ2FjCgW9u8Bp6VzOZ46QOnmIEDzXDtivmLMFv3UZ1vyP/s1600/fullsizeoutput_1aaa.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhWrMbhD6jE3UyTvL8j1CgJ77seBqhEwYNRAqYOgfgZAz22YX9y6x9nK0JJ72CN9MHQrVwdiUFe_rjvfAC55hTGhZpL0WpR_mJ2FjCgW9u8Bp6VzOZ46QOnmIEDzXDtivmLMFv3UZ1vyP/s400/fullsizeoutput_1aaa.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the loaf for the Dutch oven baking (here with <a href="http://hanseata.blogspot.com/2017/01/acorn-levain-channeling-my-inner.html">Acorn Levain</a>)</td></tr>
</tbody></table>
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With
an energetic smack of the rising basket on the counter, turn bread out
onto parchment paper. Cut paper around loaf to make a sling, leaving two 2 wide
handles (see photo - this prevents the paper from creating folds that would press into the loaf).<br />
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Score bread and brush off excess flour from parchment (so that you don't end up with a lot of burnt flour in the pot.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt2VliiMjIfzbgcokA2D1_qKAiJ0Apg_ns3gYfjJLsV-WjQ3Pi0oEdSFnDFwOOTVoJDRcQa0lELD6ghiG6g3T69PuY_td_OTMxifFPonTI-4uAGxC5N2KcsLHqeuw0SQBhQuTpj8NEwlf/s1600/IMG_1404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt2VliiMjIfzbgcokA2D1_qKAiJ0Apg_ns3gYfjJLsV-WjQ3Pi0oEdSFnDFwOOTVoJDRcQa0lELD6ghiG6g3T69PuY_td_OTMxifFPonTI-4uAGxC5N2KcsLHqeuw0SQBhQuTpj8NEwlf/s400/IMG_1404.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A paper sling makes the transfer to the hot pot painless and easy</td></tr>
</tbody></table>
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Remove hot pot from the oven, and take off lid (I recommend leaving an oven mitt on
the lid to remind you it's <b>hot</b>). Transfer bread with the paper sling into
Dutch oven. Replace lid, and put it in the oven.<br />
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Bake bread for 20 minutes, then reduce temperature to
450ºF/230ºC and bake for another 10 minutes. Remove lid, and continue
baking for 20 - 25 minutes more, or until loaf is golden brown (internal
temperature at least 200ºF/93ºC.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ-24-I7M2a5QYUJ-6_N-jWAwQxyPi_SpMnsdwuI0UTGsvMG8o76xd3gkkEj36skqycKgPL_G4QdJbK8rn_hqdXngrGX2fOmfkIZUGj3SX9MhsF_Fab-ZuWtVx0kbaOafELxvDl9ObV9n/s1600/fullsizeoutput_1ba9.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ-24-I7M2a5QYUJ-6_N-jWAwQxyPi_SpMnsdwuI0UTGsvMG8o76xd3gkkEj36skqycKgPL_G4QdJbK8rn_hqdXngrGX2fOmfkIZUGj3SX9MhsF_Fab-ZuWtVx0kbaOafELxvDl9ObV9n/s400/fullsizeoutput_1ba9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked Brewer's Bread</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/FX9BNQ/">download the formula here.</a><br />
<br />
<iframe frameborder="0" height="614" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/FX9BNQ/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/FX9BNQ/">Karin's Brewer's Bread with Spent Grain</a></iframe>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com10tag:blogger.com,1999:blog-1266479675389453667.post-21613681537471551892017-02-14T17:32:00.000-05:002017-02-15T12:38:25.862-05:00BROWNIES OR COOKIES? - BROWNIEST COOKIES!<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3SLg6sa-UNbwo7WE3Bqc5lS80CdIXkce5lSJiobtiCMIoNH_lxlEctx0OjPZpMhBKCYj6meK2FjeseOOZAz9wjOy0SlVLQa07EYlUNza4HbuInwtKO67QR5BaxmT04ewakC9eSAb8D8d/s1600/fullsizeoutput_1b18.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3SLg6sa-UNbwo7WE3Bqc5lS80CdIXkce5lSJiobtiCMIoNH_lxlEctx0OjPZpMhBKCYj6meK2FjeseOOZAz9wjOy0SlVLQa07EYlUNza4HbuInwtKO67QR5BaxmT04ewakC9eSAb8D8d/s400/fullsizeoutput_1b18.jpeg" width="333" /></a>Hier geht's zur deutschen Version dieses Posts (folgt noch)<br />
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After sadly slacking off last year, I hope to be a more productive blogger in 2017.<br />
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My cookie baking activities are usually restricted to the time before Christmas (except for <a href="https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies">NYTimes Chocolate Chip Cookies</a>), but I DO like brownies.<br />
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<a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="http://avidbakerschallenge.blogspot.com/p/about-abc.html" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSyW4cCQ98KDjf3R-KgU48NfmPeUfr_E9SJJAgLa2TvnwonxKxFHWC-YsIVpTh_HCDgQWpzu_kMHHvPC4oNznZwqbvWL9WCi1qsgirZ8_tJP8xO9WkcRTPHamCXJGQleFScH5wSjbOwjDK/s320/ABC+Badge_Post.jpg" width="320" /></a></div>
Deb Perelman of <a href="https://smittenkitchen.com/">Smitten Kitchen</a> promised a cookie with "everything that we expect from a great brownie, a slight crackly exterior, and a plush, fudgy interior".<br />
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That sounded very enticing, and I was eager to tackle "<a href="https://smittenkitchen.com/2015/12/the-browniest-cookies/">The Browniest Cookies</a>" - our <a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html">Avid Bakers</a>' February project. <br />
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But I didn't look at the recipe carefully enough, and, instead of mixing the sugar with the melted chocolate-butter, I added it to the dry ingredients.<br />
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Overmixing the batter was a no-no, and I feared that the undissolved sugar might give the cookies an unpleasant grittiness (it didn't!). <br />
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I reduced the salt to 1/4 teaspoon and added some espresso powder to enhance the chocolate flavor. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6K9BLsA2BtviykMOfJwJVhCS9i8aBaNTrC4JKtJ-GMXwyLZ8D_KEXFKR0sU16Ruejl48NSVQMSJdKbPoC_5TcfDGp_JSpHD28xYf1IxHxiKvTxxhBV_cbWD7IZzlsigD4Xxc-HUkeyRy/s1600/fullsizeoutput_1b10.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6K9BLsA2BtviykMOfJwJVhCS9i8aBaNTrC4JKtJ-GMXwyLZ8D_KEXFKR0sU16Ruejl48NSVQMSJdKbPoC_5TcfDGp_JSpHD28xYf1IxHxiKvTxxhBV_cbWD7IZzlsigD4Xxc-HUkeyRy/s400/fullsizeoutput_1b10.jpeg" width="351" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browniest Cookies - crackly exterior and fudgy inside</td></tr>
</tbody></table>
With Chad Robertson's fabulous <a href="http://www.tastingtable.com/entry_detail/national/15940/recipes_home/Salted_Chocolate_Rye_Cookies.html">Salted Chocolate Rye Cookies</a> in mind, I exchanged a bit of the white flour for rye. <br />
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The batter seemed to have the right consistency, so, instead of chilling it first, I refrigerated the shaped cookies on the baking sheet.<br />
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In spite of these missteps, my cookies baked up perfectly, no unsightly flattening, crackly from the outside and fudgy from inside.<br />
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And, to my delight, VERY chocolate-y!<br />
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My husband ripped one hot from the baking sheet - of course, it fell apart - claiming they should be eaten warm.<br />
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A bit later, we had them, more civilized, slightly warm, for dessert. The dollop of vanilla ice cream that hubby added certainly didn't hurt.<br />
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THE BROWNIEST COOKIES (adapted from <a href="https://smittenkitchen.com/2015/12/the-browniest-cookies/">Smitten Kitchen)</a><br />
(ca. 28 pieces)<br />
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115 g all-purpose flour<br />
15 g whole rye flour<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
45 g unsweetened cocoa powder, any kind<br />
115 g butter<br />
115 g g unsweetened chocolate, chopped (<i>I used Ghirardelli's</i>)<br />
190 g dark or light brown sugar<br />
25 g sugar<br />
2 eggs<br />
1 tsp vanilla extract <br />
1/2 tsp instant espresso powder <br />
115 g semisweet chocolate, chips or chunks<br />
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In a small bowl, whisk together flours, cocoa (sifted if necessary), baking soda and salt. <br />
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Melt butter and unsweetened chocolate in a double-boiler over simmering water. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBodpZ9tknFsLWKxVy3QsR6C1eijsUgDUZ7fCh7sarf2eidUnnd30jzJaWbaEqSccVUe43ul-PfrtmTFNW77tuk3EBwBh1dPugWFS2w5p2MBlZVmNfZfBrd-fP6v3-dZiuhETC728lY5ST/s1600/fullsizeoutput_1afe.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBodpZ9tknFsLWKxVy3QsR6C1eijsUgDUZ7fCh7sarf2eidUnnd30jzJaWbaEqSccVUe43ul-PfrtmTFNW77tuk3EBwBh1dPugWFS2w5p2MBlZVmNfZfBrd-fP6v3-dZiuhETC728lY5ST/s400/fullsizeoutput_1afe.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing dry ingredients into chocolate mixture </td></tr>
</tbody></table>
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Off the heat, whisk sugars into chocolate mixture, followed by eggs, one at a time, then vanilla and espresso powder. Add flour mixture, stirring until just combined. Fold in chocolate chips (or chunks).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1XVgVtraWBuJMO8vCrP3U2poQTGAQC9BhOwWUefPtHWi2f32Feea1FtX5e5DTM-l5c3Xs80ViLUJK_1DYtybkBfjJ1m97iqdKH3w-trY997e1hwavuYrv3-_PzxTe0diC90__ZZs6TBx/s1600/fullsizeoutput_1aff.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1XVgVtraWBuJMO8vCrP3U2poQTGAQC9BhOwWUefPtHWi2f32Feea1FtX5e5DTM-l5c3Xs80ViLUJK_1DYtybkBfjJ1m97iqdKH3w-trY997e1hwavuYrv3-_PzxTe0diC90__ZZs6TBx/s400/fullsizeoutput_1aff.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding chocolate chips into the batter</td></tr>
</tbody></table>
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Refrigerate batter for ca. 30 minutes. (If longer, it needs to warm up slightly to make it easier to scoop).<br />
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Heat oven to 350°F/175°C. Line 2 baking sheets with silpat or parchment paper.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YcnWyhH0uNHGPe-wlNGwflhztyu7joayRZ1PuHWdgmuOHCWC1KcUl9l591LxqBIcrfn0XIh9hQhAUQfuAWcz9aODBchru53NM-JvVzZOg9_KlpBLG282wliOSXmURlokjgTVjsnWyJoN/s1600/fullsizeoutput_1b04.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YcnWyhH0uNHGPe-wlNGwflhztyu7joayRZ1PuHWdgmuOHCWC1KcUl9l591LxqBIcrfn0XIh9hQhAUQfuAWcz9aODBchru53NM-JvVzZOg9_KlpBLG282wliOSXmURlokjgTVjsnWyJoN/s400/fullsizeoutput_1b04.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small scoop makes portioning the batter easy</td></tr>
</tbody></table>
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Using a 1 1/2 - 2 tablespoon scoop, place mounds of batter on prepared baking sheets (they spread a little.)<br />
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Bake cookies for 11-12 minutes (they will look <b>glossy </b>and <b>underbaked</b> in the cracks, and feel still soft to the touch.) <br />
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Let cookies set on their baking sheets for 10 minutes, before transferring them to a wire rack to cool (an offset spatula works best.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-IKnfvTNkkwLTSXjpeNFRJNeAjJpU1VEFdOJ6JCL5_DrbHYN2aCmcigfXst5yPEWee2fpGVAX311xztVncWhZqswokfkzKE3PxHIszFRZ7_5L6Ee69ECWrPwxH6C5cm9ZHUY7KfTpqgc/s1600/fullsizeoutput_1b0f.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-IKnfvTNkkwLTSXjpeNFRJNeAjJpU1VEFdOJ6JCL5_DrbHYN2aCmcigfXst5yPEWee2fpGVAX311xztVncWhZqswokfkzKE3PxHIszFRZ7_5L6Ee69ECWrPwxH6C5cm9ZHUY7KfTpqgc/s400/fullsizeoutput_1b0f.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm Brownie Cookies - what can be better on a cold winter day</td></tr>
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They taste best when they are slightly warm. Nuke them for a few seconds to re-warm (beware: if they get too hot, they will fall apart!)<br />
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Store the cookies, covered, in a tin or platter at room temperature.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRb5YzxyKH-rHBoW0Zn_zsOGvmejemsPhfuYzkcMBZ0AjzGb3RSvkb6l33VbPOFNP1YEZK0eX8R-yGiqARtT_MmOimezrLQJej4I3C5OOelQTebI61hZrt88eegxjEimHuE5iXjGLQwVq/s1600/IMG_1305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRb5YzxyKH-rHBoW0Zn_zsOGvmejemsPhfuYzkcMBZ0AjzGb3RSvkb6l33VbPOFNP1YEZK0eX8R-yGiqARtT_MmOimezrLQJej4I3C5OOelQTebI61hZrt88eegxjEimHuE5iXjGLQwVq/s400/IMG_1305.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from our window - and the next blizzard is coming!</td></tr>
</tbody></table>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com7tag:blogger.com,1999:blog-1266479675389453667.post-47677057176259455102017-01-13T21:11:00.000-05:002017-04-11T12:26:47.933-04:00ACORN LEVAIN - CHANNELING MY INNER SQUIRREL<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHfVWoeZg8fdq-AAw6XG1el3EKv9pgVINOJD7vaBKhgswAq_QujNeNOQH4W7eptf2TSXRlm0XpUFD4NjXRwkvqG6wPMPaqvILwh4zkqsoEUgOUb9qgwh-54BWMvJ_-_Aif34KB9iuvQog/s1600/fullsizeoutput_1aab.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHfVWoeZg8fdq-AAw6XG1el3EKv9pgVINOJD7vaBKhgswAq_QujNeNOQH4W7eptf2TSXRlm0XpUFD4NjXRwkvqG6wPMPaqvILwh4zkqsoEUgOUb9qgwh-54BWMvJ_-_Aif34KB9iuvQog/s400/fullsizeoutput_1aab.jpeg" width="400" /></a><a href="http://brotandbreaddeutsch.blogspot.com/2017/01/eichelbrot-mit-eichelschrot-nicht-nur.html">Hier geht's zur deutschen Version dieses Posts</a><br />
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Last September, William Rubel challenged Facebook group members of <a href="https://www.facebook.com/groups/breadhistory/">"Bread History & Practice"</a> to gather acorns, and use them for bread baking. I was intrigued - the huge European oaks in our neighborhood had produced a bumper crop of acorns this year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0OOwTFwcV76NhZTCAgqy7QRS5MqF9p2WzJgUJ5c101fBfvbiEijP9MrCJS5eb4pcD0fA3lLIKtPFe1usrGHJm-SFftYLADE9szJ2AfMuzyoz4T-inoQazU14ZbTl6pVzsVi5a05DIUg_/s1600/fullsizeoutput_1ab5.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0OOwTFwcV76NhZTCAgqy7QRS5MqF9p2WzJgUJ5c101fBfvbiEijP9MrCJS5eb4pcD0fA3lLIKtPFe1usrGHJm-SFftYLADE9szJ2AfMuzyoz4T-inoQazU14ZbTl6pVzsVi5a05DIUg_/s400/fullsizeoutput_1ab5.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shelling acorns - as easy as cracking nuts</td></tr>
</tbody></table>
Squirrels and pigs love the fat kernels, but acorns are too bitter for
human consumption, unless the tannins are leached out of them.<br />
<br />
This
process, as described in <a href="http://www.eattheweeds.com/acorns-the-inside-story/">"Acorns: The Inside Story"</a>,
is easy.<br />
<br />
Soaking ground acorns in cold water (instead of boiling them) works best for bread making, since the meal retains it binding qualities. <br />
<br />
I gathered a bag full of acorns, and left them for several weeks on
our porch to dry - the kernels shrink a bit, and are easier to remove from
the shells. <br />
<br />
With a nutcracker, the acorns could be cracked like hazelnuts, and I ended up with about half a pound of kernels.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecU3qjd-0aaUgVN6i1-ngx5GTeiR4i2K3JuaIaH11QJszCK9mq4cOLDfpbjobSlVcBI3Aq0VR6apKXMQem0bVvGDPJcrtKW5TlEVjce4m4Vbq971J2skF85QQ5SES6JjnLEZwWRXPtPyL/s1600/fullsizeoutput_1a6c.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhecU3qjd-0aaUgVN6i1-ngx5GTeiR4i2K3JuaIaH11QJszCK9mq4cOLDfpbjobSlVcBI3Aq0VR6apKXMQem0bVvGDPJcrtKW5TlEVjce4m4Vbq971J2skF85QQ5SES6JjnLEZwWRXPtPyL/s400/fullsizeoutput_1a6c.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The acorn are ground with some water in the food processor</td></tr>
</tbody></table>
<br />
First I ground the acorns with water in the food processor, then rinsed the meal in a fine-mesh strainer, before
transferring it to a bowl and soaking it in a lot of cold water.
Three times a day I rinsed and drained the acorn meal, and changed the soaking water.<br />
<br />
After
two days I started testing the meal for bitterness, and finally, after
three days of leaching, the tannins had been washed out, and the meal
tasted similar to walnuts, but a bit milder.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBRJPlKbw5UCATmiPk4bdZvKNSDgo6VMPB6nKhNak-MR6Yvc3EpE4xEqwylAr0ewvLvoxxAcuh6R8Ied8y1poAUzZIxSo_2wYzzhUSxQGDO1Vw8g53aFU1K3xBnEWK9WH2cVklTnaUjAn/s1600/fullsizeoutput_1a9d.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBRJPlKbw5UCATmiPk4bdZvKNSDgo6VMPB6nKhNak-MR6Yvc3EpE4xEqwylAr0ewvLvoxxAcuh6R8Ied8y1poAUzZIxSo_2wYzzhUSxQGDO1Vw8g53aFU1K3xBnEWK9WH2cVklTnaUjAn/s400/fullsizeoutput_1a9d.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Acorn meal after drying</td></tr>
</tbody></table>
The wet acorn meal had to be dried. I used my dehydrator (lowest setting), or you can spread it out on a baking sheet and dry it in the oven, at very low heat.<br />
<br />
Now I had my meal, ready to use. But what kind of bread should I bake with it?<br />
<br />
The author of <a href="http://www.eattheweeds.com/acorns-the-inside-story/">"Acorns: The Inside Story"</a> offers a simple skillet bread, but I wanted a real loaf with a nice rise.<br />
<br />
The percentage of the acorn meal should be high enough to be discernible, without compromising the structure.<br />
<br />
My usual to-go bread is a Tartine-ish kind of loaf, with high hydration, long fermentation, and baked in a Dutch oven. I adapted one of Chad Robertson's formulas, using a mix of whole wheat, bread flour and 16% acorn meal.<br />
<br />
My acorn levain turned out very nice - a hearty, slightly nutty loaf with a crisp crust, fairly open crumb, and a dark, reddish color from the acorns. Good for sandwiches and, also, for toasting.<br />
<br />
Next year I will channel my inner squirrel again!<br />
<br />
If you want to try it, but can't get acorns - you can purchase acorn flour online, but it costs a fortune: $28 - $32 per pound.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-bpLauBw2yqq8prGmvaytv_0Nd-HPg5dEqkrbPzPsvzvjcL1Keejqs7-tXcTt7FZvSDjknQ2CRTTkbuB30UOCevcshpUrELqcjUItuQX4GNnZa7GPNeZCKtBDVK3Jms7pGw2ar6WV5xR/s1600/fullsizeoutput_1aac.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-bpLauBw2yqq8prGmvaytv_0Nd-HPg5dEqkrbPzPsvzvjcL1Keejqs7-tXcTt7FZvSDjknQ2CRTTkbuB30UOCevcshpUrELqcjUItuQX4GNnZa7GPNeZCKtBDVK3Jms7pGw2ar6WV5xR/s400/fullsizeoutput_1aac.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Acorn Levain</td></tr>
</tbody></table>
<b>ACORN LEVAIN</b><br />
<br />
<b>Starter</b><br />
10 g/1/2 tbsp. very active starter (refreshed twice the day before)<br />
50 g/1.5 oz bread flour<br />
50 g/1.5 oz whole wheat<br />
100 g/3.5 oz water (80-85ºF/26-29ºC)<br />
<br />
<b>Final Dough</b><br />
250 g/8.8 oz bread flour<br />
150 g/5.3 oz whole wheat flour<br />
100 g3.5 oz acorn meal<br />
35 g/1.2 oz wheat germ<br />
455 g/16 oz water<br />
210 g/7.4 oz starter (all)<br />
13 g/0..45 oz salt<br />
<br />
acorn meal, for coating<br />
<br />
<i>(For the BreadStorm formula please scroll down)</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik708RQcBai_RXTG1SaFUeWsiIu_qD4h-MJSnIbhXdjLJxmK5-lWpmJOro4tbg12RL1YS0QuarIuu1xCJKo507tplcw9W83C7nPUUjWh-WA_6aG21VC8sr5cIeGFVZQVCKZV5fYyH10OVV/s1600/fullsizeoutput_1a9e.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik708RQcBai_RXTG1SaFUeWsiIu_qD4h-MJSnIbhXdjLJxmK5-lWpmJOro4tbg12RL1YS0QuarIuu1xCJKo507tplcw9W83C7nPUUjWh-WA_6aG21VC8sr5cIeGFVZQVCKZV5fYyH10OVV/s400/fullsizeoutput_1a9e.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Float test - the starter swims on the surface</td></tr>
</tbody></table>
<br />
DAY 1<br />
6:00 - 8:00 am: Mix starter. Leave for 4 - 8 hours, or until a spoonful of starter floats in water (if not, it needs to ferment longer!)<br />
<br />
Whisk together flours, acorn meal and wheat germ in medium bowl. In large bowl, dissolve starter in 430 g/15 oz of the water.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEMBz6uE-VN_nKTEqTWpfUwmcmHI7o1G8vfiGgkCLRyRzM4JovuVsPT-4DDj0TcESjen9W_EcfKSfsT0QIclWQ4pm4cSPr7TAiM_vbVUS_vZUaSrNtE76iv_5Xzx8kSYZHEzAd2J9dBC5/s1600/fullsizeoutput_1a9f.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEMBz6uE-VN_nKTEqTWpfUwmcmHI7o1G8vfiGgkCLRyRzM4JovuVsPT-4DDj0TcESjen9W_EcfKSfsT0QIclWQ4pm4cSPr7TAiM_vbVUS_vZUaSrNtE76iv_5Xzx8kSYZHEzAd2J9dBC5/s400/fullsizeoutput_1a9f.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing flours and wheat germ</td></tr>
</tbody></table>
<br />
Add flour mixture to bowl with starter and stir (I use a Danish dough whisk) until all flour is hydrated. Let dough rest for 30 minutes at warm room temperature.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0zG4KTl0zVrt8E8aPbeZ640NROURfbfWJZSv3mFLsH68nppSqI64y6NMDvSutcceBBCRNv7r7YlaDHwLJTFROIMqZ5wzVW1hKGdhgaUebvYqyf2c5hpR_xJwFotdatUeaM5SlkTyxW29/s1600/fullsizeoutput_1aa0.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0zG4KTl0zVrt8E8aPbeZ640NROURfbfWJZSv3mFLsH68nppSqI64y6NMDvSutcceBBCRNv7r7YlaDHwLJTFROIMqZ5wzVW1hKGdhgaUebvYqyf2c5hpR_xJwFotdatUeaM5SlkTyxW29/s400/fullsizeoutput_1aa0.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the dough</td></tr>
</tbody></table>
<br />
Add salt and remaining slightly warm water, pinching and folding dough in the bowl to incorporate (<a href="http://brotandbreaddeutsch.blogspot.com/2014/01/kneifen-statt-kneten-einkorn-haselnuss.html">as described here for Einkorn Hazelnut Levain</a>).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRfqo8FGt4xGApSCKNVdl9bPTm_ZgGZbwqUuovDx5ZhFbZ9VhR7Dkti0CXEthbtoMdjA9xSOgFIIvcmhyFuU7cFT1ggWYZJlEVqBZ1ByZ7VMTLn-iqxIRwQ3qROcvzz7Tk8yEKQOt9LVP/s1600/Forkish+pinching+dough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRfqo8FGt4xGApSCKNVdl9bPTm_ZgGZbwqUuovDx5ZhFbZ9VhR7Dkti0CXEthbtoMdjA9xSOgFIIvcmhyFuU7cFT1ggWYZJlEVqBZ1ByZ7VMTLn-iqxIRwQ3qROcvzz7Tk8yEKQOt9LVP/s400/Forkish+pinching+dough.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">....then pinching it to incorporate the salt (photo:<a href="http://brotandbreaddeutsch.blogspot.com/2014/01/kneifen-statt-kneten-einkorn-haselnuss.html"> Einkorn Hazelnut Levain</a>)</td></tr>
</tbody></table>
<br />
Let dough rise for 3 hours (DDT: 80-85ºF/26-29ºC), stretching and folding it in the bowl, 6 times at 30 minute intervals (I use a wet bowl scraper). <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQcbOLgoXZAqqL4ZzrfRrZ-qTxquxNJkn_vE2vRSD-F4K4K-wtFzCF8gOpcHdUhC_nHa1WhDQ9k9END4Bba2yFtDC70UnpFNOOqvxLe4az92UmPQ45__Bvr5gCGUKShNBAonVq0idrzYR/s1600/fullsizeoutput_1aa1.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQcbOLgoXZAqqL4ZzrfRrZ-qTxquxNJkn_vE2vRSD-F4K4K-wtFzCF8gOpcHdUhC_nHa1WhDQ9k9END4Bba2yFtDC70UnpFNOOqvxLe4az92UmPQ45__Bvr5gCGUKShNBAonVq0idrzYR/s400/fullsizeoutput_1aa1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough after 3. folding</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pnt3Yd1eKhxw6cXDNDPJ35iZIN2xY-drbCUG8Whf1zvyr9eTCLM_rKfT3tjUH-UdyW9kT6xamxlw7nAp74fFExagKtNMriF_KJYbjD639yk-_maN8QD0kgQC95pa58686N3j2Qq6bbIr/s1600/fullsizeoutput_1aa5.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pnt3Yd1eKhxw6cXDNDPJ35iZIN2xY-drbCUG8Whf1zvyr9eTCLM_rKfT3tjUH-UdyW9kT6xamxlw7nAp74fFExagKtNMriF_KJYbjD639yk-_maN8QD0kgQC95pa58686N3j2Qq6bbIr/s400/fullsizeoutput_1aa5.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risen dough - it will be sticky!</td></tr>
</tbody></table>
<br />
Sprinkle half of the work surface with flour, leaving the other half free. Transfer dough to the floured part. Lightly flour top. Using oiled spatula(s), work dough into a round by drawing the spatula(s) around the side in circles to create surface tension. (Dough round should be taut and smooth).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJomNBx1vWuwlHeLpx1V5NR5ourUs2fdqfFJ7PmbnyBuVab5ycjr8BT6jVyzhSOhVHm2wltJO3pb_t_4aowmwASrAV48F3C_A8QaSUzgmLtfhlq8MW7Iw3dkNaeYtq6C1LymcoEMFI18b/s1600/fullsizeoutput_1aa3.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJomNBx1vWuwlHeLpx1V5NR5ourUs2fdqfFJ7PmbnyBuVab5ycjr8BT6jVyzhSOhVHm2wltJO3pb_t_4aowmwASrAV48F3C_A8QaSUzgmLtfhlq8MW7Iw3dkNaeYtq6C1LymcoEMFI18b/s400/fullsizeoutput_1aa3.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working dough into a taut round</td></tr>
</tbody></table>
<br />
Re-flour top, cover dough (I use the empty bowl), and let it rest for 20 - 30 minutes. Generously flour rising basket with a 50/50 wheat and rice flour mixture. Sprinkle a layer of acorn meal on the bottom (looks nice and prevents sticking).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KHCB1RY3g3BQjCPcYUqsMY0Sx-J-_2WAlcOFci7ztvwU2VFUHk1jl9p8jNhoh-QtgQd4lxN28wlQPDWgs3XOVSS-h6aZ5rJp-eGLaRnzZBurKoQetE8-CXC_-pkq78ZKWPF_E07O7JRa/s1600/fullsizeoutput_1aa4.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KHCB1RY3g3BQjCPcYUqsMY0Sx-J-_2WAlcOFci7ztvwU2VFUHk1jl9p8jNhoh-QtgQd4lxN28wlQPDWgs3XOVSS-h6aZ5rJp-eGLaRnzZBurKoQetE8-CXC_-pkq78ZKWPF_E07O7JRa/s400/fullsizeoutput_1aa4.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the banneton like this prevents sticking</td></tr>
</tbody></table>
<br />
Using oiled bench knife, flip dough around, so that the
floured side is down. With floured hands, fold bottom end of dough up to a third, then fold both sides over the center to elongate.<br />
<br />
Fold top down to the
center. Now fold the bottom again to cover top fold, so that package is closed. Flip dough package over to the un-floured part of the counter, so that seam is underneath.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXvwh5OQC57EzcyySLNNCuYccPK2igVtGxRv4ErKFEH6ZnzgeCKBMsgj5YlimlIwvZuQLXisLsh4bF-butVifgEUtow-1v0ESC_pA6uw_Ij1peB7roWqKgG7jekaMhowVvnw5yFl0OV3H/s1600/Folded+7-grain+Porridge+Bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJXvwh5OQC57EzcyySLNNCuYccPK2igVtGxRv4ErKFEH6ZnzgeCKBMsgj5YlimlIwvZuQLXisLsh4bF-butVifgEUtow-1v0ESC_pA6uw_Ij1peB7roWqKgG7jekaMhowVvnw5yFl0OV3H/s400/Folded+7-grain+Porridge+Bread.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaping the dough by folding sides over</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj303D0zQ887Iy7JyatDBn0fl_gWTgIN5PyYj3rilyL-cCz7ztIOtIt0yHpe3BlU4XI-gNaHKp5ojEmdq1EQY2t5MIMsLAAwN8hwZoeTGn9tWT8TgNWhHK-eswNXvwt9r0ucKcEm0maaaQQ/s1600/fullsizeoutput_1aa6.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj303D0zQ887Iy7JyatDBn0fl_gWTgIN5PyYj3rilyL-cCz7ztIOtIt0yHpe3BlU4XI-gNaHKp5ojEmdq1EQY2t5MIMsLAAwN8hwZoeTGn9tWT8TgNWhHK-eswNXvwt9r0ucKcEm0maaaQQ/s400/fullsizeoutput_1aa6.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped loaf </td></tr>
</tbody></table>
<br />
With both (floured) hands, rotate dough ball, pulling it towards you, to tighten it.<br />
<br />
Place shaped loaf, seam-side up, in rising basket. Sprinkle with flour, cover with plastic wrap, and place it in the refrigerator overnight. (No warming up necessary!).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpHUbGI3sgxPbHv3_qYgPk67Tfg5gHujh4WbB2X3VLmNfe3ruMOr5fPmUI7gre2ykJA7JhuRqxTl01OxwoNryy0v_4D16oH6z6v-QlfXdvMIKRlOt6a-kHHowFl7CEL9hG_SD6hODwLwj/s1600/fullsizeoutput_1aa2.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpHUbGI3sgxPbHv3_qYgPk67Tfg5gHujh4WbB2X3VLmNfe3ruMOr5fPmUI7gre2ykJA7JhuRqxTl01OxwoNryy0v_4D16oH6z6v-QlfXdvMIKRlOt6a-kHHowFl7CEL9hG_SD6hODwLwj/s400/fullsizeoutput_1aa2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread in banneton, seamside up</td></tr>
</tbody></table>
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DAY 3<br />
Preheat oven to 500ºF/260ºC, with a Dutch oven (with lid) in the middle. Place a large piece of parchment paper on the counter.<br />
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With an energetic smack of the rising basket on the counter, turn bread out onto the parchment paper. Cut paper around loaf into a sling with 2 wide handles (see photo), and score bread (brush off excess flour from the parchment).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhWrMbhD6jE3UyTvL8j1CgJ77seBqhEwYNRAqYOgfgZAz22YX9y6x9nK0JJ72CN9MHQrVwdiUFe_rjvfAC55hTGhZpL0WpR_mJ2FjCgW9u8Bp6VzOZ46QOnmIEDzXDtivmLMFv3UZ1vyP/s1600/fullsizeoutput_1aaa.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhWrMbhD6jE3UyTvL8j1CgJ77seBqhEwYNRAqYOgfgZAz22YX9y6x9nK0JJ72CN9MHQrVwdiUFe_rjvfAC55hTGhZpL0WpR_mJ2FjCgW9u8Bp6VzOZ46QOnmIEDzXDtivmLMFv3UZ1vyP/s400/fullsizeoutput_1aaa.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting the paper sling and scoring (I tried to do an acorn)</td></tr>
</tbody></table>
<br />
Remove hot Dutch oven from the oven, take off lid (I leave an oven mitt on the lid to remind me it's hot). Transfer bread with paper sling into Dutch oven. Replace lid, and put it in the oven.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIKDe3NkFbThP0fsJLsTjsnna6t9wFrtc0vjeW0oo4LoeW3tuI2ZpK_8bkPDX66uxMPXmlH2Lc6XBjFbmQU6y6nWF55MH0knVPnAUJEsL0twWNp5uImESuJyeQCewmIb7YFSukFobjyK0/s1600/fullsizeoutput_1aa9.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfIKDe3NkFbThP0fsJLsTjsnna6t9wFrtc0vjeW0oo4LoeW3tuI2ZpK_8bkPDX66uxMPXmlH2Lc6XBjFbmQU6y6nWF55MH0knVPnAUJEsL0twWNp5uImESuJyeQCewmIb7YFSukFobjyK0/s400/fullsizeoutput_1aa9.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread with paper sling in the Dutch oven</td></tr>
</tbody></table>
<br />
Bake bread for 20 minutes, then reduce temperature to 450ºF/230ºC and bake for another 10 minutes. Remove lid, and continue baking for another 20 - 25 minutes, until loaf is golden brown (internal temperature at least 200ºF/93ºC).<br />
<br />
Turn bread out onto wire rack and let cool completely before cutting it. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrwEpORmiNxglfYVU-XH4bgXx75E7t-1IZGOG6MHi3vnVRes2k3NWRKvKAZOVf3E6iQni3gysdE7Mukp6qtOTOUziQ8ayLTG-CbpwTE7sHcaWF2Oe_TTx6g6J9qUYklaUTOWOtuwVTnwS/s1600/fullsizeoutput_1aa8.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrwEpORmiNxglfYVU-XH4bgXx75E7t-1IZGOG6MHi3vnVRes2k3NWRKvKAZOVf3E6iQni3gysdE7Mukp6qtOTOUziQ8ayLTG-CbpwTE7sHcaWF2Oe_TTx6g6J9qUYklaUTOWOtuwVTnwS/s400/fullsizeoutput_1aa8.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Acorn Levain</td></tr>
</tbody></table>
<br />
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/SAL6VU/">download the formula here</a>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<iframe frameborder="0" height="548" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/Q8K9MF/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/Q8K9MF/">Karin's Acorn Levain</a></iframe>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com6tag:blogger.com,1999:blog-1266479675389453667.post-53583989708695384542016-10-16T01:00:00.000-04:002017-01-25T20:35:03.790-05:00SWABIAN RYE FLOWER - SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VHogbOtiJpXiv05Irn4XbWt_doyifebVr86mQ7Ak8klROvTpN7bWH-SnVFkocm_uCwA4Ik2AaRbx35XWfHhpjgrHqw5Y8LWh_9Xy66f_dtWa3F0ozpxoEzCWKvp3VWEjPHXwf-ekqL89/s1600/FullSizeRender+25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VHogbOtiJpXiv05Irn4XbWt_doyifebVr86mQ7Ak8klROvTpN7bWH-SnVFkocm_uCwA4Ik2AaRbx35XWfHhpjgrHqw5Y8LWh_9Xy66f_dtWa3F0ozpxoEzCWKvp3VWEjPHXwf-ekqL89/s400/FullSizeRender+25.jpg" width="400" /></a></div>
<b><a href="http://brotandbreaddeutsch.blogspot.com/2016/10/schwabisches-roggenblumle-mit-roggen.html">Hier geht's zur deutschen Version dieses Posts</a></b><br />
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Just in time for <a href="http://www.kochtopf.me/">Zorra's</a> <a href="http://www.kochtopf.me/world-bread-day-2016-einladung-invitation">2016 World Bread Day</a> event, I received my copy of <a href="http://theryebaker.com/">Stanley Ginsberg</a>'s <a href="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217/">The Rye Baker </a>in the mail. <br />
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I met<a href="http://nybakers.com/"> </a><a href="http://theryebaker.com/">Stanley</a> several years ago at the <a href="http://www.thefreshloaf.com/">The Fresh Loaf </a>forum, when he looked for test bakers for his first book, <a href="https://www.amazon.com/Inside-Jewish-Bakery-Recipes-Memories/dp/1933822236/">"Inside the Jewish Bakery"</a>. Though, at that stage, some recipes still were a bit rough around the edges (my husband complained about feeling like a guinea pig!), the book was well worth it, and his Onion Rolls are still a great favorite with my customers.<br />
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<a href="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217/" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBwPHr3cOIfrfn-rMC_0aMO_fR-Fmkofb9aco74XG5UnJ979SDCkAn2DDWCNeXqIzvvEWnMTjFmPqCfsWThaeGDXdJJC9lmh3txAvWx_0XopJRrjC_P6SfkEWSR1iVXdJCrp05d1DVdwm/s320/IMG_0989.jpg" width="257" /></a></div>
Last year, I was happy to help with the translation of some German
recipes Stanley considered for his newest book, devoted entirely to rye
breads.<br />
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Leafing through the <a href="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217/">The Rye Baker, </a>a cluster of spiral shaped savory rolls<b> </b>caught my eye.<b> </b>Not only because the "Swabian Rye Flower" looked so attractive - it was made with a <b>laminated rye dough</b><b>! </b><br />
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I had never even heard that such a thing existed.<br />
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The filling was easy: Trader Joe's Prosciutto (lightly smoked), and French Comté cheese were already in my fridge, and for the herb topping I snipped off fresh thyme in the garden.<br />
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The cottage cheese for the filling had to be rinsed and drained to make it, mixed with cream cheese, dry enough to emulate quark (what they would have used in Germany).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zDqznSwLZ4EPsbUKWAqGdCrbuc7q9DrV-Nl8F7BWCyftl2gXIwdVCrS0MJ-votSduEWpKft5NazmQsQM_DnhqKDCBB0qBte8hZcM5hMBur0sDm1ryN6247bHL_DHgwntDbZ36zZCqsRf/s1600/IMG_0960.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zDqznSwLZ4EPsbUKWAqGdCrbuc7q9DrV-Nl8F7BWCyftl2gXIwdVCrS0MJ-votSduEWpKft5NazmQsQM_DnhqKDCBB0qBte8hZcM5hMBur0sDm1ryN6247bHL_DHgwntDbZ36zZCqsRf/s400/IMG_0960.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling ingredients</td></tr>
</tbody></table>
10 grams of instant yeast seemed a lot, I reduced the amount to 9 grams (and would try 8 next time), and it rose just fine.<br />
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Laminating the dough was a bit more challenging. The recipe requires vegetable shortening for the fat layer.<br />
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I had made <a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">croissants</a> before, and if butter and dough are sufficiently chilled, the fat stays put during the rolling and folding process.<br />
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Soft shortening is more difficult to contain. I should have straightened the edges of the rolled dough with a knife before folding it. This step from croissant making could have prevented a raggedy seam where fat can be squeezed out.<br />
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Too late: on this day neither my hands, nor the rolling pin or work bench needed any more lubrication - Crisco took care of it! Fortunately, most of the shortening behaved, staying within the dough, and the fat leakage during baking was not more than to be expected.<br />
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Stanley chose shortening because of the water content of butter - shortening doesn't have any - that could make the sticky rye dough even stickier. His advice: if you want to laminate with butter, you should mix it with some flour (1 tbsp flour/200 g butter).<br />
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We loved the hearty rolls! The laminated rye layers came apart and had a satisfying crunch, and the filling was delicious. The pretty flower shape, though, prevented the crisping in those places where the rolls touched. Being a sucker for crispiness, I would sacrifice form for function next time, and bake the spirals separate from each other.<br />
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But I will definitely make the Swabian Rye Rolls again!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvS2-Ba3izAm-QlqPmkt-MSDKjzm98vsgTqFqRfp8cEA8vDsJZRr5nCjk3YwbUOy6Mrs1MQpURvjfLmhwsho5u8bYU_d2ag8i016af0499bUjRRA975w-pBPFSNbKbeHwfFf8KXyj-V34/s1600/FullSizeRender+24.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvS2-Ba3izAm-QlqPmkt-MSDKjzm98vsgTqFqRfp8cEA8vDsJZRr5nCjk3YwbUOy6Mrs1MQpURvjfLmhwsho5u8bYU_d2ag8i016af0499bUjRRA975w-pBPFSNbKbeHwfFf8KXyj-V34/s400/FullSizeRender+24.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of these tasty rolls are a meal!</td></tr>
</tbody></table>
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<b>SCHWÄBISCHES ROGGENBLÜMLE - SWABIAN RYE FLOWER (</b>adapted from Stanley Ginsberg: <a href="https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217/">The Rye Baker)</a><br />
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(7 Rolls)<br />
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<b>Starter</b><br />
102 g/3.6 oz white rye flour<br />
93 g/3.25 oz water (105ºF/41ºC)<br />
5 g/0.2 oz rye mother starter<br />
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<b>Final Dough</b><br />
200 g/7.05 oz starter (all)<br />
153 g/5.4 oz medium rye flour<br />
245 g/8.65 oz all-purpose flour<br />
218 g/7.7 oz cold water<br />
10 g/0.7 oz salt<br />
10 g/0.7oz instant yeast (<i>I used only 9 g</i>)<br />
3 g/0.12 oz bread spices <br />
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<b>Lamination</b><br />
200 g/7.05 oz vegetable shortening, at room temperature (68-72ºF/20-22º)<br />
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<b>Filling</b><br />
125 g/4.4 oz dry cured ham (like country ham or prosciutto) (<i>I used Trader Joe's Prosciutto</i>)<br />
125 g/4.4 oz onion, chopped<br />
2 tsp vegetable oil, for sautéing<br />
125 g/4.4 oz hard cheese (like Gruyere, Parmesan etc.) (<i>I used Comté)</i> <br />
85 g/3.0 oz cottage cheese, rinsed and drained<br />
42 g/1.5 oz cream cheese, softened<br />
black pepper, to taste<br />
salt, to taste (<i>I didn't add any - ham and cheese had enough salt</i>) <br />
chopped parsley, dill, or chives, for topping (optional) (<i>I used fresh thyme)</i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyJvDVebsgvgGiKEOUdtFwsOMJynJiKJ7iEXcmVkUg5Bsyz9rIfZNfnMIlT2R3jq7Fcw6rKAvSSCxxmL4xa8FZF3VRPnIC2wsC5E5BoQW2_0voY7a5YM5HRX5vkEX951noaLxnakHbWK0/s1600/IMG_0958.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyJvDVebsgvgGiKEOUdtFwsOMJynJiKJ7iEXcmVkUg5Bsyz9rIfZNfnMIlT2R3jq7Fcw6rKAvSSCxxmL4xa8FZF3VRPnIC2wsC5E5BoQW2_0voY7a5YM5HRX5vkEX951noaLxnakHbWK0/s400/IMG_0958.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rye starter is made with white rye</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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DAY 1 <br />
3:00 - 6:00 pm:<br />
<b>For the starter</b>, mix ingredients in small bowl until all flour is hydrated. Cover, and leave at room
temperature overnight (ca. 15-18 hours - it's ready when small bubbles appear on the surface, and it has a spongy structure underneath.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawEfVBeQyR0RjfROhQyL4LHOumzNQ5_mgdrf7xSHXdC4v6nszLQzpDht01JBjklKmV7SD62ZSRDd0C_PYC66Kz610aYqvwFB9PSyJzEwPC7I9Ef8j-Gqa3OZfoqJvRDKOq-D3PykqLaLk/s1600/IMG_0967.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawEfVBeQyR0RjfROhQyL4LHOumzNQ5_mgdrf7xSHXdC4v6nszLQzpDht01JBjklKmV7SD62ZSRDd0C_PYC66Kz610aYqvwFB9PSyJzEwPC7I9Ef8j-Gqa3OZfoqJvRDKOq-D3PykqLaLk/s400/IMG_0967.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sautéing ham and onion</td></tr>
</tbody></table>
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<b>For the filling</b>, in medium skillet over medium heat, sauté ham and onion
in oil, until onions are translucent. Let cool to room temperature. <br />
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In medium bowl, mix all three cheeses, until well blended. Stir in ham, onion, and season with pepper to taste. (<i>I did not add extra salt</i>). Cover, and refrigerate until needed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh2FuyZl4Be8izmuf_SAGnaal39Cirbtjose_HTNBJhCteRtWTHe3R9eKx0zKW9JuY0kX-xIKYOzs4jZVnhyphenhyphenjToEiqVrJFG17mz5ZolNzp3617Qqx79mvspdHlLbPAvVrgozbZ_SzvCDA/s1600/IMG_0968.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEh2FuyZl4Be8izmuf_SAGnaal39Cirbtjose_HTNBJhCteRtWTHe3R9eKx0zKW9JuY0kX-xIKYOzs4jZVnhyphenhyphenjToEiqVrJFG17mz5ZolNzp3617Qqx79mvspdHlLbPAvVrgozbZ_SzvCDA/s400/IMG_0968.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty ham and cheese filling</td></tr>
</tbody></table>
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DAY 2 <br />
6:00 - 9:00 am:<br />
<b>For the final dough,</b> mix ingredients at low speed (KA 2, dough hook)), until dough pulls back from sides of bowl, 5-6 minutes. Wrap dough in plastic and refrigerate for 1 hour.<br />
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<b>For laminating,</b> transfer dough to lightly floured work surface, keeping extra flour and a pastry brush at hand. <b> </b><br />
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<b>Always lightly re-flour work surface as needed, to prevent sticking, and brush off any excess flour from dough before folding!</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H4bnO5JwPCFkS5SxpsexcBg9AQNLi4Q_u3vcoMAm-n3dVVde49kQOOBjmQGoSSPYqDs2qVYRrieMyRNusmfprGWy_yCtwfyFw7JRFa6UgxRUGxM2O85-e_07qiSwJfMII7QP-m2NHpVK/s1600/IMG_0970.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H4bnO5JwPCFkS5SxpsexcBg9AQNLi4Q_u3vcoMAm-n3dVVde49kQOOBjmQGoSSPYqDs2qVYRrieMyRNusmfprGWy_yCtwfyFw7JRFa6UgxRUGxM2O85-e_07qiSwJfMII7QP-m2NHpVK/s400/IMG_0970.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's easier to roll out the dough under a piece of plastic wrap</td></tr>
</tbody></table>
<br />
<b>1. Turn:</b> <br />
Roll out dough into a rectangle (45 x 20 x 1.25
cm/18 x 8 x 1/2 inches). Spread 1/2 of the shortening in an even layer over left 2/3
of dough (<i>leave a 2 mm free rim along the sides, since the soft shortening spreads a bit when rolled). </i><br />
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Starting from the right side, fold rectangle into thirds like
a business letter. Using a bench knife, straighten and square edges, so that layers are
neatly stacked. (<i>You can put cut-off pieces on top of dough, so that
they are rolled in at the next turn) </i><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NSWH1vYasMCjFBWUvIDHi6IAu77xbIIwaxiRL-KN5RCGsLaTzLJdPusycb3LctshWGmKFpx25NAUSg-olUsKpLdWm8A987oDQjCqLdVSrOoYD2WmrDwypdXb4g0mhozje9e5DU89anp7/s1600/IMG_0971.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NSWH1vYasMCjFBWUvIDHi6IAu77xbIIwaxiRL-KN5RCGsLaTzLJdPusycb3LctshWGmKFpx25NAUSg-olUsKpLdWm8A987oDQjCqLdVSrOoYD2WmrDwypdXb4g0mhozje9e5DU89anp7/s400/IMG_0971.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread shortening over 2/3 of dough - I should have left a small free rim</td></tr>
</tbody></table>
<br />
<b>2. Turn:</b><br />
Turn dough 90 degrees, re-flour work bench as needed, and repeat rolling, greasing (with remaining shortening) and folding. Wrap dough in plastic, and refrigerate for 20-30 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFHGm2qmGkDDXYDj6t_y0gYQiA3z3RGuyMD4fHQwUxxHECrc1YInjKrVs_2x2M9PktUKBrZajsNk1-ZcNWaMSdv12LeEPOoAA5tFK8zKFV-NU89weIBzmvt1EslNi4Q3iDodegioFOh_r/s1600/IMG_0973.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZFHGm2qmGkDDXYDj6t_y0gYQiA3z3RGuyMD4fHQwUxxHECrc1YInjKrVs_2x2M9PktUKBrZajsNk1-ZcNWaMSdv12LeEPOoAA5tFK8zKFV-NU89weIBzmvt1EslNi4Q3iDodegioFOh_r/s400/IMG_0973.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrap dough package in plastic and refrigerate for at least 15 minutes</td></tr>
</tbody></table>
<br />
<b>3. Turn:</b><br />
Roll out dough to the same size, and fold into thirds again.<br />
<br />
<b>4. Turn:</b><br />
Roll out dough to a rectangle (60 x 20 cm/24 x 8 inches). With bench knife, straighten and square short edges as needed (to get an even seam). Fold rectangle into fourths, bringing left and right side towards center, the fold in half, like closing a book. Wrap in plastic and refrigerate for 20-30 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqvZSRXL2D522cwUrehKhyktj-gykD5xBDXI2P9b81M0fFa-1ngHHTXjmgHZTI6aqaKWdOnCUu6yhe8ked1lrRZ-77-VjyLRNBjoQwAdmdL22olqj3F1HPxs7yp8OZBqDuakQwbwlKWg6/s1600/IMG_0974.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqvZSRXL2D522cwUrehKhyktj-gykD5xBDXI2P9b81M0fFa-1ngHHTXjmgHZTI6aqaKWdOnCUu6yhe8ked1lrRZ-77-VjyLRNBjoQwAdmdL22olqj3F1HPxs7yp8OZBqDuakQwbwlKWg6/s400/IMG_0974.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If I had remembered to straighten the edges, my folded dough package.....</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Q_CKqQsAsSPe1NhBXECE0iN6hBlFkty3v6NEoersxUGkh7plZP5D3MDA2Q0TwS-NOtRIVUT4NrGi8DNsW9t8cFEizpCbf8WDhim4PvJzKCpgfq04WqW27HtjJMHmDycbz9QE8vVZMisF/s1600/IMG_2431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Q_CKqQsAsSPe1NhBXECE0iN6hBlFkty3v6NEoersxUGkh7plZP5D3MDA2Q0TwS-NOtRIVUT4NrGi8DNsW9t8cFEizpCbf8WDhim4PvJzKCpgfq04WqW27HtjJMHmDycbz9QE8vVZMisF/s400/IMG_2431.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">.......could have looked like this (<a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">croissant</a> dough) - no smearing of grease!</td></tr>
</tbody></table>
<br />
Roll dough out into a 20 x 45-50 cm/8 x 18-20 inches rectangle (1.25 cm/ 1/2 inch thick), short end facing you. With rolling pin, taper dough on near side (so that it's easier to seal the seam later).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXt2MpNGQgafPHxLYR8vxcDKx8zMeY9MiHyobBCA_-iQb11qPRQRataMcg5JFR-dzgYWcG6iRm4MaN-KfdX_mn8CoRon3DtKDno9iM-BgT11hcgIMwerkK70n9bQ28TUv0u4MkeS0OdaHM/s1600/FullSizeRender+29.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXt2MpNGQgafPHxLYR8vxcDKx8zMeY9MiHyobBCA_-iQb11qPRQRataMcg5JFR-dzgYWcG6iRm4MaN-KfdX_mn8CoRon3DtKDno9iM-BgT11hcgIMwerkK70n9bQ28TUv0u4MkeS0OdaHM/s400/FullSizeRender+29.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread filling over 4/5 of the dough rectangle</td></tr>
</tbody></table>
<br />
Starting 2.5 cm/1 inch from far edge, spread filling evenly over ca. 4/5 of dough. Roll dough towards you into a log, like a jelly roll. Moisten free bottom edge with water, and press to seal.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGVcygJLwr82q3EgsFzYGOUxmT_DEyuUO6cFg9_qnyxuPAVlaxXXX1c7B4DliCif1lw2fjYX7yNbunOKoVKs7TESwtVOrbhiLhv-DYE-D2qzn7F-ppZ7VnnMNpKN2pgcmeMo5Lb3LkBX6/s1600/FullSizeRender+24.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGVcygJLwr82q3EgsFzYGOUxmT_DEyuUO6cFg9_qnyxuPAVlaxXXX1c7B4DliCif1lw2fjYX7yNbunOKoVKs7TESwtVOrbhiLhv-DYE-D2qzn7F-ppZ7VnnMNpKN2pgcmeMo5Lb3LkBX6/s400/FullSizeRender+24.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut log into 7 slices with a sharp knife</td></tr>
</tbody></table>
<br />
Using sharp knife, cut log into 7 even slices. Place one slice in
center of a parchment lined baking sheet, and arrange others around it
so that rolls touch each other. Sprinkle with herbs. (<i>If you want your rolls all around crispy, forgo the pretty flower shape and place them separately.)</i><br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxne6s6HeMX6Zlfpi81RyXilpPDOKpSIOj4LVIK_aCADxDZV-khstsm2CgNPBXDVjMz9Pa2V3pyoiNLbfX2Ki35bOzpwi4m8v4WewfO7QOZLA3uapr3vdkktpXTcDYiYa5BoLoMAt65gc3/s1600/FullSizeRender+25.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxne6s6HeMX6Zlfpi81RyXilpPDOKpSIOj4LVIK_aCADxDZV-khstsm2CgNPBXDVjMz9Pa2V3pyoiNLbfX2Ki35bOzpwi4m8v4WewfO7QOZLA3uapr3vdkktpXTcDYiYa5BoLoMAt65gc3/s400/FullSizeRender+25.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembled "flower"</td></tr>
</tbody></table>
<br />
Cover, and proof rolls at room temperature for 20-25 minutes. They will not have grown much in size, but the spaces between the rolls will have shrunk a bit.<br />
<br />
Preheat oven to 410ºF/210ºC, adjusting a rack in the middle, and place a steam pan on bottom or top rack (<i>I use a broiler pan.)</i><br />
<br />
Place rolls in oven, creating steam by pouring a cup of boiling water into steam pan. After 5 minutes, remove steam pan, and continue baking for another 17-19 minutes (rotating baking sheet 180 degrees after half the baking time for even browning). Rolls should be medium brown, and the cheese melted and bubbling.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUB_vfSbZBAdBWE13pWqzIDDY7cUtrkhx8Zx0OQ05pwj_dPbH-eVKx7kIO1aOyGAk6Fecm-JhLQdwUBo6UlbqlGSWdDw3ptmcEqhfrC56qam6Iz8xd9J93fRpeoDou2ygW1c9ExzQEBYE/s1600/FullSizeRender+28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUB_vfSbZBAdBWE13pWqzIDDY7cUtrkhx8Zx0OQ05pwj_dPbH-eVKx7kIO1aOyGAk6Fecm-JhLQdwUBo6UlbqlGSWdDw3ptmcEqhfrC56qam6Iz8xd9J93fRpeoDou2ygW1c9ExzQEBYE/s400/FullSizeRender+28.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We loved the hearty rolls!</td></tr>
</tbody></table>
<br />
Serve warm or at room temperature.<br />
<br />
<b>STORAGE</b>: The rye rolls can be frozen, individually wrapped in plastic, then placed in a freezer bag.<br />
Thaw, then re-crisp for a few minutes at 400ºF. Or microwave frozen rolls, until halfways thawed (not fully!) then finish in the oven.<br />
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<i><span class="_5yl5">Reprinted with permission from "The Rye Baker" by Stanley Ginsberg, copyright © 2016. Published by W.W. Norton & Company</span></i><br />
<br /></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com11tag:blogger.com,1999:blog-1266479675389453667.post-88956204274557760402016-06-13T16:34:00.000-04:002017-01-25T20:35:36.122-05:00 FRIESISCHES SCHWARZBROT - A HEARTY RYE FROM THE NORTH SEA COAST<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo6gbtXXtFtZ15aIoN-6Sll6GQg0mRFZemYkqe1kFZpZyZouGi5sA05RNVA4myoulqavW95FkzBKLRcDXdKMvYocgaqqKu1i2u75DLnQJRmtpByBy9_DK9o-Udt9Zg0FqJgRp_uFALzWI/s1600/IMG_0750.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo6gbtXXtFtZ15aIoN-6Sll6GQg0mRFZemYkqe1kFZpZyZouGi5sA05RNVA4myoulqavW95FkzBKLRcDXdKMvYocgaqqKu1i2u75DLnQJRmtpByBy9_DK9o-Udt9Zg0FqJgRp_uFALzWI/s400/IMG_0750.jpg" width="317" /></a><b><a href="http://brotandbreaddeutsch.blogspot.com/2016/06/friesisisches-schwarzbrot-ob.html">Hier geht's zur deutschen Version dieses Posts</a></b> </div>
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When I started baking breads for <a href="https://www.facebook.com/AB-Naturals-190961850999094/">A&B Naturals</a>, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved!<br />
<br />
At <a href="http://www.thefreshloaf.com/node/18037/friesisches-schwarzbrot-friesian-rye">The Fresh Loaf</a>, my Frisian Rye post sparked a bit of a controversy - a <a href="http://www.weekendbakery.com/posts/the-best-rye-bread/">Dutch user</a> protested this were not a "real fries roggebrood": a pumpernickel-type bread, dark, and very slowly baked.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNas2Mu-qgbJ0ki8hT2aRhFtz5GRAidRXQNvs4z-lJS7AoVyDmcEEnYsarKTNQwpLbyYfExn7RrfwLqGIyR4lYy9hlV23LIQbWpc0oNySj3MugIP70Ycj2CXAQIrm0jcBl2BdEE7WHpXRz/s1600/denordfz.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNas2Mu-qgbJ0ki8hT2aRhFtz5GRAidRXQNvs4z-lJS7AoVyDmcEEnYsarKTNQwpLbyYfExn7RrfwLqGIyR4lYy9hlV23LIQbWpc0oNySj3MugIP70Ycj2CXAQIrm0jcBl2BdEE7WHpXRz/s640/denordfz.gif" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">North Frisian Islands</td></tr>
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<br />
But the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye.<br />
<br />
A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia - so he should know!</div>
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Whether real authentic or not - this Friesisches Schwarzbrot tastes great! Over the years I tweaked the formula quite a bit to achieve a nice, thin crust and satisfying crumb. <br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/OI7_IX65Jdo/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/OI7_IX65Jdo?feature=player_embedded" width="320"></iframe></div>
<br />
Amrum - my favorite North Frisian island<br />
<br />
The North Sea coast is lovely, dotted with islands, with white sand beaches and dunes, and definitely worth a trip - whether on the Dutch, German or Danish side. Close to Hamburg, this was a popular destination for our family vacations.<br />
<br />
Fortunately, it's not sooo different from Maine, so I won't get homesick!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_le8ygkneMtNCR2ObQSJcxYRyXhJi6KfB-2YBTAuPeSPBaM1pKrJrmsAml_EuIOVozeI6svFTDz5CPu8mhKhcYB5OxfXpgOOS9JAoBmex_k8jP5VZDbZAwITIHw920Vr-jS6cEOG1xdLF/s1600/Mo%25CC%2588we.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_le8ygkneMtNCR2ObQSJcxYRyXhJi6KfB-2YBTAuPeSPBaM1pKrJrmsAml_EuIOVozeI6svFTDz5CPu8mhKhcYB5OxfXpgOOS9JAoBmex_k8jP5VZDbZAwITIHw920Vr-jS6cEOG1xdLF/s400/Mo%25CC%2588we.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A typical sea coast resident - whether in Germany or in Maine!</td></tr>
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FRIESISCHES SCHWARZBROT - FRISIAN RYE<br />
<br />
<b>Starter</b>:<br />
100 g rye meal<br />
26 g whole wheat or rye mother starter<br />
200 g water, lukewarm<br />
<br />
<b>Intermediate Dough</b>:<br />
all starter<br />
100 g rye meal<br />
100 g whole wheat flour<br />
150 g water, lukewarm<br />
<br />
<b>Final Dough</b>:<br />
all intermediate dough<br />
100 g whole wheat flour<br />
6 g salt<br />
10 g honey<br />
8 g molasses<br />
25 g flax seeds<br />
25 g sesame seeds<br />
25 g sunflower seeds, toasted<br />
50 g water, lukewarm (or more, as needed)<br />
sunflower seeds for topping<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK8Z8VbsMhwpUeAkWnBNhu80PVj85HSXTNMt0TO1WHjVGZ7KBviU97u4LVadm0wFZEaSSB_yK7ODX3-ado9kBhFJsAwn-MEZH9lhwEFIBBQWuK62xeYbwJjfJ6ImTHuMkJrvmUxrtCc9X/s1600/IMG_0743.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTK8Z8VbsMhwpUeAkWnBNhu80PVj85HSXTNMt0TO1WHjVGZ7KBviU97u4LVadm0wFZEaSSB_yK7ODX3-ado9kBhFJsAwn-MEZH9lhwEFIBBQWuK62xeYbwJjfJ6ImTHuMkJrvmUxrtCc9X/s400/IMG_0743.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunflower seeds, sesame and flax seeds for a nice crunch</td></tr>
</tbody></table>
<br />
DAY 1<br />
Stir together all starter ingredients in medium bowl. Cover, and leave
at room temperature to ferment overnight.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4umRhyjKPRNqmxjGieFtKuYT25AtdL2OL0UoHscfDaoaY2EjoVnFJChcXBUxXznB1UQ74iXLsmb-sw7vicI_e7JMvFT31wPI6jupNoNVCKgdseEVl40c0d0MN_tcvHkCijtgMxNL5UHav/s1600/IMG_0741.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4umRhyjKPRNqmxjGieFtKuYT25AtdL2OL0UoHscfDaoaY2EjoVnFJChcXBUxXznB1UQ74iXLsmb-sw7vicI_e7JMvFT31wPI6jupNoNVCKgdseEVl40c0d0MN_tcvHkCijtgMxNL5UHav/s400/IMG_0741.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The intermediate dough is very liquid</td></tr>
</tbody></table>
<br />
DAY 2<br />
In the morning, using a
large spoon or Danish dough whisk, mix together all
ingredients for intermediate dough until well combined. Cover, and leave at room temperature for 6-8 hours, until
its visibly risen and puffed.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1hCYk7d4ZOj7C3oDwcqRfsLOdaUYG3CqrXEj69l9Bcj95CBNB9_skwSf8ICVwJ7TOq9fyFK82efP0FdC3WI23XgAb8lH_fyQLX5Wl3dEq9rDJ5P6Ob7p7EU4JNVPK0MjLth_VBcfa6kA/s1600/IMG_0742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1hCYk7d4ZOj7C3oDwcqRfsLOdaUYG3CqrXEj69l9Bcj95CBNB9_skwSf8ICVwJ7TOq9fyFK82efP0FdC3WI23XgAb8lH_fyQLX5Wl3dEq9rDJ5P6Ob7p7EU4JNVPK0MjLth_VBcfa6kA/s320/IMG_0742.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wow - hyperactive intermediate dough!</td></tr>
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In small bowl, soak flax seeds in the water for final dough (longer soaking makes them better digestible).<br />
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In the evening, using a large spoon, dough whisk
(or mixer with paddle attachment on low speed), mix together all final dough ingredients for a few minutes, until well combined - dough will have the consistency of thick pancake batter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrJjpbRmViVYym_9jtLhX9sayeTDT2mYVQ6Skm4bMKKVWVtmEHYwojxRgRn0XEOkV7bobYn8ODqeJO3NCFes0KhBoM84c0kD8lUb5iTmEbptKsp3Jv6S2OiJPj_LsFUb_6eOvZEbqRkjw/s1600/IMG_0744.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrJjpbRmViVYym_9jtLhX9sayeTDT2mYVQ6Skm4bMKKVWVtmEHYwojxRgRn0XEOkV7bobYn8ODqeJO3NCFes0KhBoM84c0kD8lUb5iTmEbptKsp3Jv6S2OiJPj_LsFUb_6eOvZEbqRkjw/s400/IMG_0744.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what the dough looks like after mixing</td></tr>
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Fill dough up to 3/4 in lightly oiled medium sandwich
loaf pan (9-inch), smooth with wet rubber spatula, and sprinkle with sunflower
seeds. Cover pan with aluminum foil (you will use it as cover for baking, later) and refrigerate overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4JOmp3bqzqh3SzHdD4GctjT5xyJBaR7zw38X2xSi4wqXW6YE-9nyv_e1Yj9YQTY35JjjxlAcq6MyDJKDQOhsAcydpqOZ8wlSP-o80clAT7PbbKqYEjk1m_AiXEvmXk0Qi2VIjvi8zvGO/s1600/IMG_0745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4JOmp3bqzqh3SzHdD4GctjT5xyJBaR7zw38X2xSi4wqXW6YE-9nyv_e1Yj9YQTY35JjjxlAcq6MyDJKDQOhsAcydpqOZ8wlSP-o80clAT7PbbKqYEjk1m_AiXEvmXk0Qi2VIjvi8zvGO/s400/IMG_0745.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for a cold night in the fridge</td></tr>
</tbody></table>
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DAY 3<br />
Remove dough from refrigerator 2 hours before baking. The bread will have risen a bit, but not much.<br />
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Preheat
oven to 450ºF/230ºC.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdJbol-qMwCPDdS-Dc3k8joyzpsT6miG8IneP8_V41F0KpJDEsEn0oSRCfBbLnDRcnGm0QVFrAzw1Q26weP_Qokl_ys5QGUQuEqmPNv7fj6cOHEV4QwPSSf0WFVEs0yESukZmb5ISyjCw/s1600/IMG_0746.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdJbol-qMwCPDdS-Dc3k8joyzpsT6miG8IneP8_V41F0KpJDEsEn0oSRCfBbLnDRcnGm0QVFrAzw1Q26weP_Qokl_ys5QGUQuEqmPNv7fj6cOHEV4QwPSSf0WFVEs0yESukZmb5ISyjCw/s400/IMG_0746.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is puffed, but has not risen much </td></tr>
</tbody></table>
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Place bread (covered with foil) in oven, reduce temperature to 425ºF/220ºC, and bake for 15 minutes. Remove aluminum foil and bake for another 40 minutes (rotate180 degrees after 20 minutes, if bread browns uneven). Internal temperature
should be at least 200ºF/93ºC.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxcka9kjbpu53PyHIFpO3OHmpq4nJg0sXhFtMZn5VmWha7T153wR865vRdKBBYgUu3VEwbZyLCL8QuB25UuXMMw0OMedYlIeuZwByR_Yh4AgSWofbRAN-4474z5xA_96RaK_sXW3shRAm/s1600/IMG_0747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxcka9kjbpu53PyHIFpO3OHmpq4nJg0sXhFtMZn5VmWha7T153wR865vRdKBBYgUu3VEwbZyLCL8QuB25UuXMMw0OMedYlIeuZwByR_Yh4AgSWofbRAN-4474z5xA_96RaK_sXW3shRAm/s400/IMG_0747.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked Frisian Ryes</td></tr>
</tbody></table>
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Remove bread from pan. Mist bread with water while hot (optional - this softens the crust a bit), and let it cool on wire rack.<br />
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To avoid a gooey mess on your bread knife, be patient and wait at least for 12 hours to cut into your bread - and it will have developed its full aroma, too!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WNxGtt6g-oG0PN1SwFgoImABr4Xboyo2ILZ9OYk4QrP007pAWi04WQJNcBMt-95xWRUq6oafcHJRd9e7Onx84V85h8HnlgHTrT28ah-5fxycbeWNLzRzdYf3mmlR0-q9L8MCUQaef7R2/s1600/IMG_0749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WNxGtt6g-oG0PN1SwFgoImABr4Xboyo2ILZ9OYk4QrP007pAWi04WQJNcBMt-95xWRUq6oafcHJRd9e7Onx84V85h8HnlgHTrT28ah-5fxycbeWNLzRzdYf3mmlR0-q9L8MCUQaef7R2/s400/IMG_0749.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even if it's hard to resist - wait at least 12 hours before slicing!</td></tr>
</tbody></table>
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<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/XT38BG/">download the formula here</a>.<br />
<br />
<iframe frameborder="0" height="680" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/XT38BG/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/XT38BG/">Karin's Frisian Rye</a></iframe>
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Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com14tag:blogger.com,1999:blog-1266479675389453667.post-70674346985722367622016-04-19T17:51:00.002-04:002016-04-19T17:51:48.343-04:00STICKY BUNS WITH CROISSANT DOUGH - FINGER-LICKING GOOD!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkaVsVckwXPX4aQFSn4KY_mrMo3U7U0xngymBtBuWrZV7qAE30cjhQCl9u89hd_adg-75M1h7Ho-BStCQFARxNJsDpQ2kY52Z-ETo6nBfCbJUyNxPPBaKhn5xAF7gg8y4KDX6muEHKUoK/s1600/blogger-image-605121051.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkkaVsVckwXPX4aQFSn4KY_mrMo3U7U0xngymBtBuWrZV7qAE30cjhQCl9u89hd_adg-75M1h7Ho-BStCQFARxNJsDpQ2kY52Z-ETo6nBfCbJUyNxPPBaKhn5xAF7gg8y4KDX6muEHKUoK/s400/blogger-image-605121051.jpg" width="400" /></a><a href="http://brotandbreaddeutsch.blogspot.com/2016/03/sticky-buns-kostliche-zimtschnecken-aus.html">Hier geht's zur deutschen Version</a> dieses Posts</div>
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If you undertake the (highly rewarding!) task to make <a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">croissants</a>, you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me). </div>
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It's not worth the effort to make smaller amounts, but <a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">croissants</a> are best enjoyed the same day, and laminated dough doesn't like long hibernation in the freezer.</div>
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Fortunately, <a href="http://standardbakingco.com/">Standard Baking Co.</a> ("<a href="http://www.amazon.com/Standard-Baking-Pastries-Alison-Pray/dp/1608931846/">Pastries</a>") has more suggestions for the use of laminated dough: morning buns (aka sticky buns): flaky cinnamon rolls with caramelized walnuts.</div>
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Sticky buns, very popular in the US, are the great-grandchildren of the good old German <b>Zimtschnecke</b> (= "cinnamon snail"), brought by immigrants to Pennsylvania in the 18th century. </div>
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With or without nuts - true to their name, these sweet little rolls are finger-licking good! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnShT4SLlNdcVsVEFADGk_rrdMl1r8RjJuFUnMeon-YDLcj7dG2F0XmQZkkutdWbzI1skQ8XjLS2X2lI6aLfiUHPJqjB7Qwj4ESnUxEhQeu3OXd5-BUWUiu1_90UhDm6mkCMmv-8_zvpTM/s1600/blogger-image--1485860863.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnShT4SLlNdcVsVEFADGk_rrdMl1r8RjJuFUnMeon-YDLcj7dG2F0XmQZkkutdWbzI1skQ8XjLS2X2lI6aLfiUHPJqjB7Qwj4ESnUxEhQeu3OXd5-BUWUiu1_90UhDm6mkCMmv-8_zvpTM/s400/blogger-image--1485860863.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These buns are finger-licking good!</td></tr>
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When I make croissants, I always separately freeze <b>a third </b>of the prepared laminated dough, either to fill it later with ham or cheese, or turn it into sticky buns.</div>
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<b>STICKY BUNS</b> (adapted from Standard Baking Co.: "<a href="http://www.amazon.com/Standard-Baking-Pastries-Alison-Pray/dp/1608931846/">Pastries</a>")</div>
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<b>12 buns </b> <b>Ingredients</b> <b>4 buns </b> </div>
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1 <a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">recipe croissant</a><a href="https://www.blogger.com/null"> dough</a> after resting period, chilled 1/3 <a href="http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html">croissant recipe</a> (ca. 460 g)</div>
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295 g dark brown sugar 98 g dark brown sugar</div>
2.9 g/1 1/4 tsp ground cinnamon 1 g ground cinnamon<br />
chopped walnuts, to taste <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOcNo9vBIqU0YXI4cYRWna6kWXsrDukOA5mfybRGw3h-ipUFGt_vWBFkN5ZO5jFF2QlAvUrgiWmbXHxpiu-sN5xdMfW6X5yqTPXmqaMhrAVsVCz56zv8pbtckqV2zbb7AI3uR-NZT8I6S/s1600/blogger-image--221789835.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOOcNo9vBIqU0YXI4cYRWna6kWXsrDukOA5mfybRGw3h-ipUFGt_vWBFkN5ZO5jFF2QlAvUrgiWmbXHxpiu-sN5xdMfW6X5yqTPXmqaMhrAVsVCz56zv8pbtckqV2zbb7AI3uR-NZT8I6S/s400/blogger-image--221789835.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle muffin cups with cinnamon sugar and chopped walnuts</td></tr>
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In small bowl, stir together brown sugar and cinnamon.</div>
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Butter muffin pan (cups <b>and</b> top surface). Place 1 teaspoon (firmly packed) cinnamon sugar into each muffin cup, then sprinkle with chopped walnuts. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpjvjR_CH3u98hWZhyqZ6IQQBT2yNauPrLnLCgfwf7CtNWom51DRKamaIIHlOSghrMvS2N08vyobUs9vAhP7Mi6efyp7EmgnLWfC-QbFBHRXL6hYxi-G99ENXF5jmIAm-6Fg-jb1x7kP3/s1600/blogger-image-352684930.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKpjvjR_CH3u98hWZhyqZ6IQQBT2yNauPrLnLCgfwf7CtNWom51DRKamaIIHlOSghrMvS2N08vyobUs9vAhP7Mi6efyp7EmgnLWfC-QbFBHRXL6hYxi-G99ENXF5jmIAm-6Fg-jb1x7kP3/s400/blogger-image-352684930.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out croissant dough into a square (here for 4 Sticky Buns)</td></tr>
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On lightly floured surface, roll croissant dough into 9 by 22 inch (23 x 56 cm) rectangle (<b>12 buns</b>), or a 9 by 7.3 inch/23 x 18.5 cm rectangle (<b>4 buns</b>), about 1/4 inch/13 mm thick. </div>
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Spread dough rectangle evenly with remaining cinnamon sugar.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB4INoVI2lN-Yn6phzlild4gOdnBDcKaH12RkRzzQdAGxtwnsEKn2KjVjeGZWQgJUVnsS5X6WbGmOKjgQ4RAzdq7cu8qhK0pR5thTiU7-ccRnc7Y3WgnxnbWv-cmJ7oKvbKF-NLQA3VGi/s1600/blogger-image--942824048.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB4INoVI2lN-Yn6phzlild4gOdnBDcKaH12RkRzzQdAGxtwnsEKn2KjVjeGZWQgJUVnsS5X6WbGmOKjgQ4RAzdq7cu8qhK0pR5thTiU7-ccRnc7Y3WgnxnbWv-cmJ7oKvbKF-NLQA3VGi/s400/blogger-image--942824048.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll dough into a tight log (here for 4 buns)</td></tr>
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Starting with a <b>long side</b> (12 buns) or a <b>short side</b> (4 buns), roll dough into a tight log. Place log seam side down. (Remove any loose flour from surface with pastry brush). </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVwTnhQODYlZA0YR5UDVoT1gP4JREpoYqWi35VGqAH37JpsvkV4CS_V5QQLe9EpzgHuHnk4ktZ2l_IyMQmkKScHQ__n2ifY4U27DFc50DkJyMl17uz9f3Y0TsLYte7YNkcj9wYHqf7V0M/s1600/blogger-image--814308068.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVwTnhQODYlZA0YR5UDVoT1gP4JREpoYqWi35VGqAH37JpsvkV4CS_V5QQLe9EpzgHuHnk4ktZ2l_IyMQmkKScHQ__n2ifY4U27DFc50DkJyMl17uz9f3Y0TsLYte7YNkcj9wYHqf7V0M/s400/blogger-image--814308068.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a sharp chef's knife, cut log into slices </td></tr>
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Using sharp chef's knife, cut log into 1 3/4 inch/4 cm thick slices
(add any runaway cinnamon sugar to muffin pan)). Place dough slices into muffin cups, with cut side down. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxFG3fO1tL17aDlYwN8SXmqAID5p0P9KHRc-QEmGf_zdeSp5u4fAkQSWk1lqF8so9D-0xNgiI2j4zefRhBoHDcw50vWr5Nc4fZN197xjX19TvSfI4LHntVD3dFRKeEjSGO2rOPtJZBB_d/s1600/blogger-image-1243808922.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxFG3fO1tL17aDlYwN8SXmqAID5p0P9KHRc-QEmGf_zdeSp5u4fAkQSWk1lqF8so9D-0xNgiI2j4zefRhBoHDcw50vWr5Nc4fZN197xjX19TvSfI4LHntVD3dFRKeEjSGO2rOPtJZBB_d/s400/blogger-image-1243808922.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place slices into muffin cups</td></tr>
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Let buns rise at moderately warm room temperature for 1 1/2 - 2 hours, or until they have doubled in size (finger poke test: a dimple should not fill up again). </div>
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20 minutes before baking, preheat oven to 375ºF/190ºC, with rack in middle position.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkN_wkmLZ1E3UHOfvfFXQfFVx8QDXUXprFYH-FgsCfDdMFeAZebhtVfw5flYJGpWLH9M0oKLWny1ytxQ3fWNGCc_tFi4XCnEWZsV5kcwGd9unsMk-G023H0hIYCYeR_V8BbxQml9kvlOx/s1600/blogger-image-1562218983.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkN_wkmLZ1E3UHOfvfFXQfFVx8QDXUXprFYH-FgsCfDdMFeAZebhtVfw5flYJGpWLH9M0oKLWny1ytxQ3fWNGCc_tFi4XCnEWZsV5kcwGd9unsMk-G023H0hIYCYeR_V8BbxQml9kvlOx/s400/blogger-image-1562218983.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The buns have doubled in size</td></tr>
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Place muffin pan on rimmed baking sheet (to catch any sugary spills).</div>
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Bake buns for about 30 - 35 minutes, rotating pan 180 degrees after half the baking time). Buns should be golden brown, firm to the touch, and show no translucency if pulled apart.</div>
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<tr><td class="tr-caption" style="text-align: center;">Baked Sticky Buns</td></tr>
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To turn buns out, line baking sheet with parchment paper and place in reach.</div>
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Remove muffin pan from oven, and <b>immediately</b> turn buns out (away from you) onto prepared baking sheet, before caramel hardens. Shake pan gently, if they don't release (if that doesn't help, loosen buns with a knife). </div>
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<tr><td class="tr-caption" style="text-align: center;">Turn buns out onto parchment lined baking sheet</td></tr>
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Scrape out any caramel syrup sticking to pan, and drizzle over buns. </div>
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Serve warm. </div>
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Sticky
Buns taste best when fresh, but you can wrap them in plastic (when cooled), and keep for 1 day at room temperature. To serve, nuke a few seconds, or briefly warm them up in the oven at 400ºF/200ºC. </div>
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<tr><td class="tr-caption" style="text-align: center;">Sleepy Sunday for Ruffi </td></tr>
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The scrumptuous rolls were my contribution to <a href="http://www.kochtopf.me/tag/bbd">Zorra's BBD #81</a> (hosted by Sandra <a href="http://www.from-snuggs-kitchen.com/">From Snuggs-Kitchen</a>), with the motto: <a href="http://www.from-snuggs-kitchen.com/2016/03/bbd-81-einladung-invitation.html">"Around the World"</a></div>
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<b>American sticky buns</b> <b>for breakfast</b>!<div class="separator" style="clear: both;">
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Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com3tag:blogger.com,1999:blog-1266479675389453667.post-61389175977622265732016-02-24T16:01:00.001-05:002016-06-18T15:27:04.736-04:00GLUTEN FREE DINNER ROLLS - WITH OAT, BUCKWHEAT, TEFF, OR HAZELNUTS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qNCUrIHaKmIgrGM_OfygnO8NRJHDKHAEKeSf9lhf0aw5H-5FvrH8H5HRMlH9lK90JJGP3LjzX9JWHUbiX7WERifYKNu51ptBmRAdaeY12xAUdIQCDE0r_3Q-hFTmbkDxkLG4RltwgEIW/s1600/IMG_0469.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qNCUrIHaKmIgrGM_OfygnO8NRJHDKHAEKeSf9lhf0aw5H-5FvrH8H5HRMlH9lK90JJGP3LjzX9JWHUbiX7WERifYKNu51ptBmRAdaeY12xAUdIQCDE0r_3Q-hFTmbkDxkLG4RltwgEIW/s400/IMG_0469.jpg" width="400" /></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2016/02/glutenfreie-brotchen-sonne-mit-hafer.html">Hier geht's</a> zur deutschen Version dieses Posts <br />
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I'm a curious person and love trying out new things. When <a href="http://www.cooksillustrated.com/">"Cook's Illustrated"</a>, one of my favorite food magazines, published a <a href="http://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/">gluten free cookbook</a>, I bought it, out of curiosity, even though I have no problems with gluten. <br />
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I was especially interested in how the culinary geeks from "America's Test Kitchen" got to their good looking results. My own trials, though taste-wise acceptable, left a lot to be desired regarding their consistency. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBorRh167yfEQKgtC36R5cneaiMxpjJJ-wpFVby6UkPpmwfcxSFIe2KT_jKC5s0VeM2WtFzsmNLNjDqkEvDagNN9DrkJZzdLbZK7G1yuZ_geEZf7w0rXjFpD4tBIAdqPSewwm21-DEb0h4/s1600/IMG_0341.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBorRh167yfEQKgtC36R5cneaiMxpjJJ-wpFVby6UkPpmwfcxSFIe2KT_jKC5s0VeM2WtFzsmNLNjDqkEvDagNN9DrkJZzdLbZK7G1yuZ_geEZf7w0rXjFpD4tBIAdqPSewwm21-DEb0h4/s400/IMG_0341.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first gluten free bread - dense, greasy-looking crumb </td></tr>
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When my lovely hairstylist asked me whether she could order some gluten free rolls for her Christmas menu, I jumped at the opportunity to try a recipe for dinner rolls from <a href="http://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/">"The How Can It Be Gluten Free Cookbook</a>".<br />
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The rolls get their necessary structural support from psyllium husk, a fiber supplement from the natural food aisle, more known for its beneficial effect on all kinds of digestive maladies.<br />
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The additional baking powder and lemon juice help with softening the crumb, making it less dense. The flours should be finely ground - I used <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> brand.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crumb like an English biscuit</td></tr>
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My first trial resulted in nice fluffy rolls with a consistency like English Biscuits - better than anything I had seen so far in gluten free breads.<br />
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But I was less enthusiastic, when I sampled the dinner rolls. They tasted bland and a bit doughy. With jam on top this was less noticeable, and, when toasted, they were okay. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3YVvptYr5jJPDJKFc_wmiodCxE53WfqHVcsBcahnT5LTBtT8t02QAJPGpx_UeyMWsCnsvF-KinUTayUTg-dzOoUHzyW92gts_vFb5OxuZYJqF2G2si8DvkkF4SHOc2HyfetWGGuDOW6Y/s1600/FullSizeRender+62.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3YVvptYr5jJPDJKFc_wmiodCxE53WfqHVcsBcahnT5LTBtT8t02QAJPGpx_UeyMWsCnsvF-KinUTayUTg-dzOoUHzyW92gts_vFb5OxuZYJqF2G2si8DvkkF4SHOc2HyfetWGGuDOW6Y/s400/FullSizeRender+62.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fluffy crumb - but too bland and doughy for my taste!</td></tr>
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Danielle assured me, that she liked the gluten free rolls - but I couldn't stop thinking about them. I don't like selling something I'm not 100% satisfied with.<br />
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There was nothing to criticize about the structure of the dinner rolls - the test cooks with their scientific approach had really given their best.<br />
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But how could I achieve a better taste for my rolls without risking their fragile, gluten-less structure? Exchange a part of the rice flour, potato and tapioca starch for a gluten free flour with a more assertive taste?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xZPe7Od_GWmOhjeqRasafTwxzhublnvyEbj5p4U-8FVu3XoPgvpT3PdUze-atXrbPeom8XiqUUzLDmApYLoDGFaswCjchxLU3lWwbwy4vxiflYTQKnK4ruFLoC4FZmZgNwYP_P5Uok1v/s1600/IMG_0462.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xZPe7Od_GWmOhjeqRasafTwxzhublnvyEbj5p4U-8FVu3XoPgvpT3PdUze-atXrbPeom8XiqUUzLDmApYLoDGFaswCjchxLU3lWwbwy4vxiflYTQKnK4ruFLoC4FZmZgNwYP_P5Uok1v/s400/IMG_0462.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four different gluten-free flour mixtures</td></tr>
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In my pastries, I often substitute a <b>quarter</b> of the white flour with whole grain - without any problem. I would to try the same with the dinner rolls. <br />
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To keep it simple, I decided to limit my trial to <b>four</b> likely candidates: oat, buckwheat, and teff, and one nut meal: hazelnut. Since I didn't want to feed my long-suffering husband with gluten free test rolls for weeks, I intended to use <b>all </b>four flours in <b>one</b> pull-apart cluster.<br />
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After some calculations, I prepared four flour mixtures (for two rolls each). Then I mixed these small dough amounts with a handheld mixer, one by one. Since there was no gluten structure to develop, longer kneading was not necessary. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs_DYzJCFEM016S9TzsJV1G06lpjeixDmyjaQbiRmmI7l_cY0fhuNdeU44hm6SQzm_7zyLUipsLmKeCJBpeA7j8KXX-P0-w9t_W_Vbsqh14DLNx-MoItGDWTVSyAcCHv_id-DBq438P3A/s1600/IMG_0463.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs_DYzJCFEM016S9TzsJV1G06lpjeixDmyjaQbiRmmI7l_cY0fhuNdeU44hm6SQzm_7zyLUipsLmKeCJBpeA7j8KXX-P0-w9t_W_Vbsqh14DLNx-MoItGDWTVSyAcCHv_id-DBq438P3A/s400/IMG_0463.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughs with buckwheat, hazelnut, oat, and teff flour. </td></tr>
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I was rather relieved when I was able to shape all of the doughs into rolls - the one with nut meal (my secret favorite!) was especially sticky - (you need to roll them in your wet hands, like dumplings). <br />
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They rose as nicely as the ones from the original recipe, and showed the same fine pores when I cut them. <br />
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And the best of it - <b>each of the four test candidates tasted good</b> (even when eaten on its own!). To make a side-by-side comparison easier, I cut the cluster into slices, like a loaf, instead of breaking it in single rolls. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHil3Y4Cl1fiQtfW9LyPQGRVqLWkkpejizg0HvVRvHHrZP02aPY7RRCDpTKyQ6hq3mKQc1rEDIFqhIDl5cU1lWs5JjmKu82mcCsalItZhV3zdWXhjdWQvw-4JcucR_c1wFQSTCRYJ7f2X/s1600/IMG_0472.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHil3Y4Cl1fiQtfW9LyPQGRVqLWkkpejizg0HvVRvHHrZP02aPY7RRCDpTKyQ6hq3mKQc1rEDIFqhIDl5cU1lWs5JjmKu82mcCsalItZhV3zdWXhjdWQvw-4JcucR_c1wFQSTCRYJ7f2X/s400/IMG_0472.jpg" width="400" /> </a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From upper left: hazelnut, oat, teff. Lower row: teff, oat, buckwheat </td></tr>
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<b>GLUTEN FREE DINNER ROLLS</b> <b>WITH</b> <b>OAT, BUCKWHEAT, TEFF OR HAZELNUTS</b> (adapted from ATK's "<a href="http://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493616/">The How Can It Be Gluten Free Cookbook</a>")<br />
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(8 Rolls)<br />
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<b>Ingredients:</b><br />
315 g/1 1/3 cups warm water (110ºF/40ºC)<br />
2 tsp lemon juice<br />
2 large eggs</div>
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1 egg yolk (save egg white for glaze)<br />
185 g/6.5 oz white rice flour (finely ground)<br />
58 g/2 oz brown rice flour (finely ground)<br />
100 g/3.5 oz oat, buckwheat, or teff flour, or finely ground hazelnuts <br />
53 g/1.9 oz potato starch (not potato flour!)<br />
23 g/0.8 oz tapioca starch or flour<br />
49 g/1.7 oz non-fat dry milk powder<br />
13 g/2 tbsp psyllium husk <br />
20 g/2 tbsp sugar <br />
7 g/2 1/4 tsp instant yeast <br />
6 g/2 tsp baking powder <br />
7 g/1 1/2 tsp salt<br />
85 g/3 oz butter, cut in pieces, softened<br />
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1 egg white, mixed with a pinch of salt and 1 tsp water, for brushing<br />
rolled oats, seeds, or chopped nuts, for topping<br />
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*) <i>If you want to make a gluten-free cluster with all of the 4 different kinds of flours (like my test batch) scroll down for the recipe.</i><br />
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Spray a 23-cm/9-inch round cake pan with oil spray (a springform pan works fine, too).<br />
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In a liquid measuring bowl, whisk warm water, lemon juice and egg plus yolk together. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUEWqlAmZzyOssuLF-ayRT2seB2dT09UUoXU9MjUpLF17bunC2IroB7EqreAXsi5xhyq1QpqN4mE07LJ9TjmpboJS-KyENABu1FY3V4F33txcPhD3aoJWgdRUMJQfCLh0QJAk6YGoAbv3/s1600/FullSizeRender+60.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUEWqlAmZzyOssuLF-ayRT2seB2dT09UUoXU9MjUpLF17bunC2IroB7EqreAXsi5xhyq1QpqN4mE07LJ9TjmpboJS-KyENABu1FY3V4F33txcPhD3aoJWgdRUMJQfCLh0QJAk6YGoAbv3/s400/FullSizeRender+60.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix together all liquid ingredients</td></tr>
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In the bowl of a stand mixer, fitted with paddle, on low speed, mix together gluten-free flours, potato starch, tapioca, milk powder, psyllium, sugar, yeast, baking powder, and salt, until combined.<br />
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Slowly add water mixture, mixing until dough comes together, about 1 minute, scraping bowl down as needed. Add butter, increase speed to medium, and beat for about 6 minutes, until all ingredients are well blended (dough will be sticky!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPfZN5K-g1xjjtakm5JQjsJIS3GGRJmD7g9j2VXmQUQuwPXi0VQUpsu-PrD4Sms2TqgFpkjNE0NnJUnANBsWi2UPp8czTXU9Fqjs8gutVTc2pryXf1CGpIOr49MrkBorJ9NV3xVOrR-A2/s1600/IMG_0464.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPfZN5K-g1xjjtakm5JQjsJIS3GGRJmD7g9j2VXmQUQuwPXi0VQUpsu-PrD4Sms2TqgFpkjNE0NnJUnANBsWi2UPp8czTXU9Fqjs8gutVTc2pryXf1CGpIOr49MrkBorJ9NV3xVOrR-A2/s400/IMG_0464.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My four test roll pairs</td></tr>
</tbody></table>
<br />
Transfer dough to a lightly oiled work surface. Divide it into 8 approximately equal pieces. With wet hands, roll each piece in your palms as if you would shape a dumpling. Place one roll in the center of the pan, and arrange the other seven around it. <br />
<br />
Mist rolls with oil spray, cover loosely with plastic wrap, and proof for about 1 hour at room temperature (they should double in volume). <br />
<br />
Preheat oven to 375ºF/190ºC (steaming not necessary).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUVSAtSYEudl3ye95_wyjnR92O9hpBL2IqAnXCpfrqRuF9s2OoXdJKXkLUkI2w_tPiNY3OEjrkV8LVZLnhj8VNnwmqZ-SvexrMgh3g2FAM_7s0XyH17bEUQlhaIDLveoC10YIOhCrjrlF/s1600/IMG_0465.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUVSAtSYEudl3ye95_wyjnR92O9hpBL2IqAnXCpfrqRuF9s2OoXdJKXkLUkI2w_tPiNY3OEjrkV8LVZLnhj8VNnwmqZ-SvexrMgh3g2FAM_7s0XyH17bEUQlhaIDLveoC10YIOhCrjrlF/s400/IMG_0465.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The rolls have doubled in volume</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSd0mrzJ1BUbCF_6ADN4Xe0lrHqk0WmnJIwGCnJYFsGfu-Kzha5JatSrb-XJmITvQ40QBuw5LYhfjhtpn0AygCO3TMdAPs29k1cqqXTunW0X_sTGcR_BaLmoa__z3mpxNMJKuC5JfGczwf/s1600/FullSizeRender+70.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSd0mrzJ1BUbCF_6ADN4Xe0lrHqk0WmnJIwGCnJYFsGfu-Kzha5JatSrb-XJmITvQ40QBuw5LYhfjhtpn0AygCO3TMdAPs29k1cqqXTunW0X_sTGcR_BaLmoa__z3mpxNMJKuC5JfGczwf/s400/FullSizeRender+70.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With glaze and topping ready for the oven (here the simple version)</td></tr>
</tbody></table>
<br />
Brush rolls with egg glaze, and sprinkle with the topping of your choice.<br />
<br />
Bake rolls for about 40 - 50 minutes (rotating pan 180 degrees after half the baking time, for even browning), until they are golden brown.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp7PSoSeGFVzNstPo7kT9PdIoRKyuMj8hA9DhkI738vildn5tVNHsR-QtEbu2Wz9TT4oDq6QEKt2k5NGX9N3HuH2NT3FTCG1CA6OnQC7gf7VqyHVn-ykG_A_BKxPPeKkYYL_Kt2A2g4Qc/s1600/FullSizeRender+72.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKp7PSoSeGFVzNstPo7kT9PdIoRKyuMj8hA9DhkI738vildn5tVNHsR-QtEbu2Wz9TT4oDq6QEKt2k5NGX9N3HuH2NT3FTCG1CA6OnQC7gf7VqyHVn-ykG_A_BKxPPeKkYYL_Kt2A2g4Qc/s400/FullSizeRender+72.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly baked dinner rolls - these could be a bit more browned</td></tr>
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<br />
Allow rolls to cool for 10 minutes in the pan on a wire rack, then invert pan onto rack. Let them cool for 10-15, and serve warm.<br />
<br />
We also liked them toasted (especially the ones with hazelnuts were delicious!)<br />
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They keep (wrapped) at room temperature for 3 days, and, also, freeze well (wrap in plastic and place in a freezer bag). <br />
<br />
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> user<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can download the formula here:<br />
<br /></div>
<iframe frameborder="0" height="724" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/U78QCJ/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/U78QCJ/">GLUTEN-FREE DINNER ROLLS </a></iframe></div>
<br />
<b>GLUTEN-FREE MULTI-COLOR DINNER ROLLS</b> (8 Rolls)<br />
<br />
Place dry ingredients, except for the 100 g oat, buckwheat, teff or hazelnut flour, in a medium bowl. Using a whisk, stir together until well combined. Distribute the flour mixture evenly over 4 small bowls ((105 g/3.7 oz each)<br />
<br />
Add 25 g/0.9 oz of <b>either</b> oat, buckwheat, teff or ground hazelnuts into each bowl, and whisk to combine.<br />
<br />
Pour about 98 g/3.4 oz of the liquid ingredients into each of the small bowls. With handheld mixer, mix each dough, one by one, until well blended.<br />
<br />
Place 21 g/0.7 oz of the butter pieces into each of the bowls. Again, mix each dough, one by one, until well blended.<br />
<br />
With wet hands, shape 2 rolls from each dough. Arrange rolls in prepared pan, placing one in the center. <br />
<br />
Otherwise, follow the steps in recipe above.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo_QZd8iKhvOV1B6NrdljCt7PMQtD9Q66F-aThfTcOfg6BKVlwv52rTAL-YILu6T5rFa6vh4r3wYUbEjfRkqNKyLAAwr1flALxJpVg8E_E2wfbM0ehJOPJuEcNvWwSWSa0uhDBH2Ma_Qe/s1600/IMG_0566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo_QZd8iKhvOV1B6NrdljCt7PMQtD9Q66F-aThfTcOfg6BKVlwv52rTAL-YILu6T5rFa6vh4r3wYUbEjfRkqNKyLAAwr1flALxJpVg8E_E2wfbM0ehJOPJuEcNvWwSWSa0uhDBH2Ma_Qe/s640/IMG_0566.jpg" width="488" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Somes Sound, Mount Desert Island, in February</td></tr>
</tbody></table>
<br />
<b>Barbara Elisi</b> from <a href="http://breadandcompanatico.com/">Bread & Companatico</a> wrote a really interesting series about gluten sensitivity that gave me some new insights: <a href="http://breadandcompanatico.com/2016/02/19/am-i-gluten-sensitive-my-troubled-wheat-love-affair-part-1/">Am I Gluten-Sensitive? - My Troubled Wheat Love Affair. </a><br />
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com16tag:blogger.com,1999:blog-1266479675389453667.post-891888345613472462016-01-22T21:16:00.000-05:002016-01-31T21:25:04.963-05:00DUTCH RONDOS - TENDER LITTLE CAKES WITH ALMOND FILLING<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc67pEYNEs8tU5Q6TXV08bcfnMbom0Ij9SWbH_7LDgOdNmlfNGF1boZO1sZXYy7MeUYDp3Enwn0Bu5YI9_-QitA4icfqProTyJoP1rzaNT7L6IgqOUZkHlQcJ-W9oMplcnJhq-jKXJXcuC/s1600/IMG_0353.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc67pEYNEs8tU5Q6TXV08bcfnMbom0Ij9SWbH_7LDgOdNmlfNGF1boZO1sZXYy7MeUYDp3Enwn0Bu5YI9_-QitA4icfqProTyJoP1rzaNT7L6IgqOUZkHlQcJ-W9oMplcnJhq-jKXJXcuC/s400/IMG_0353.jpg" width="241" /></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2016/01/hollandische-rondos-buttrig-zartes.html">Hier geht's</a> zur deutschen Version dieses Posts <br />
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In 2016 we Avid Bakers have a new challenge for breads and pastries: <a href="https://www.weekendbakery.com/">Weekend Bakery.com</a> from the Netherlands.<br />
<br />
This is especially interesting to me, since Amsterdam is one of my favorite places.<br />
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I have traveled there several times, and love what it has to offer, amazing art, a beautiful, walk-able city, and lots of good food.<br />
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<a href="http://hanaaskitchen.blogspot.com/">Hanaâ</a>, our "head baker", chose rondos, buttery pastry filled with almond paste - very appealing to a marzipan fan like me!<br />
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The little cakes, very popular in the Netherlands, are supposed to have a texture like Dutch apple pie - I never had one, so I can't comment on that, but they are certainly delightful. <br />
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Dutch bakers have special pastry rings to make rondos (or kanos, if they
are ovals). Lacking these, I used my (slightly larger) English muffin
rings (the other option would have been baking them in a muffin tin).<br />
<br />
There are two choices for the marzipan filling, either the traditional almond paste that needs to be prepared a day ahead, or a same-day frangipane, equally nice - but with more butter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAaDGRAZ0U1cZMvogxEjEuoZPQEH1lrkAp5OjxNKsoRmi8Cu1mzrYEWmYFsifcnx1hTXNqFnG9wVRLzsylVF4F4zx0pBCJu_4-2VoycGZLU_VaUQ06pHUh4TNG4roYQT63oNl0UZ5O0N2/s1600/Baked+Rondos+upright.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAaDGRAZ0U1cZMvogxEjEuoZPQEH1lrkAp5OjxNKsoRmi8Cu1mzrYEWmYFsifcnx1hTXNqFnG9wVRLzsylVF4F4zx0pBCJu_4-2VoycGZLU_VaUQ06pHUh4TNG4roYQT63oNl0UZ5O0N2/s320/Baked+Rondos+upright.jpg" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A tender-crumbly little cake with marzipan filling</td></tr>
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Not to stray from my good intentions for the New Year , I piously opted for the slightly slimmer almond paste (the rondos didn't need more calories, anyway), reduced a sugar a bit (this could have been more, as it turned out), and exchanged some of the white flour for whole wheat.<br />
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The rondos turned out as delicious as described, a tender, almond-y little cake, crisp on the edges, with a hint of lemon (now I really have to check out Dutch apple pie!) They were still a tad too sweet for my taste - next time I would reduce the sugar in the dough even more.<br />
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Alas, I had to eat them all by myself - my husband being on a trip to Vietnam - but life is hard and requires sacrifices....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8JPHplhgzqoExujcVeX5LCh7lz5l3iXd7cIXqDKAQmzplg7wHmqY5VUQo1-wbxnyyaBNRCb-Hl_-OREh-W2rn8ToSaS3U_zn1IqEHbafRt97sss7P4zDVOktVyZo7l2lxvs7a1QH6VAl/s1600/Rondo+crumb.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8JPHplhgzqoExujcVeX5LCh7lz5l3iXd7cIXqDKAQmzplg7wHmqY5VUQo1-wbxnyyaBNRCb-Hl_-OREh-W2rn8ToSaS3U_zn1IqEHbafRt97sss7P4zDVOktVyZo7l2lxvs7a1QH6VAl/s400/Rondo+crumb.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A great sacrifice - I had to eat them all by myself!</td></tr>
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<b>DUTCH RONDOS</b> (adapted from <a href="https://www.weekendbakery.com/posts/homemade-rondos-kanos/">Weekend Bakery.com</a>)</div>
<div>
(8 -10 cakes) <br />
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<b>Dough</b><br />
160 g/5.6 oz pastry four (or Italian Tipo 00)<br />
40 g/1.4 oz whole wheat pastry flour (or all white pastry flour)<br />
5 g/0.18 baking powder<br />
1 pinch of salt<br />
150 g/5.3 oz cold butter, cut in 1/4-ich/1/2 cm cubes<br />
70 g/2.5 oz light brown sugar (down from 100 g/3.5 oz)<br />
almond paste or frangipane (see recipes below)<br />
8-10 whole almonds, for topping<br />
egg wash for brushing tops (egg beaten with some water or cream)<br />
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<b>Almond Paste</b> <br />
75 g/2.6 oz blanched almonds (or almond meal) <br />
60 g/2.1 oz sugar (down from 75 g/2.6 oz)<br />
1/2 lemon, zest<br />
water<br />
1 small egg, beaten (added just before baking)<br />
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<b>Frangipane </b> <br />
50 g/1.8 oz butter, melted<br />
50 g/1.8 oz sugar (I would reduce the sugar here, too)<br />
1 egg <br />
70 g/2.5 oz finely ground almonds /almond meal<br />
1/2 lemon, zest<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKt4fad_qwu8AuBSeRD-fliP3Upu0WvELeFztzz-65v3iBYKvbM7IEwYa_yhg1M3fZ_hAJCjDI5zhemxYsoEBxf-Nv9K1kzLpONHya3ut5Xn4P8xZI3y2d9hnG9oWx6s8vmIVWWsGKcBl0/s1600/Almond+paste+for+Rondos.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKt4fad_qwu8AuBSeRD-fliP3Upu0WvELeFztzz-65v3iBYKvbM7IEwYa_yhg1M3fZ_hAJCjDI5zhemxYsoEBxf-Nv9K1kzLpONHya3ut5Xn4P8xZI3y2d9hnG9oWx6s8vmIVWWsGKcBl0/s400/Almond+paste+for+Rondos.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond paste</td></tr>
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MAKE 1 DAY AHEAD<br />
<b>Almond Paste</b> (must rest 24 hours for flavors to meld)<br />
In food processor, grind almonds together with sugar to a very fine powder consistency. (Or use almond meal).<br />
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Add lemon zest and some water until you have a smooth and stiff paste, neither too wet, nor too dry. Store in fridge until needed (up to 2 weeks) <br />
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When ready to use, slowly mix egg into paste, until mixture is very smooth, and can be easily piped with onto dough rounds, but still hold its shape.<br />
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Spoon almond paste in piping bag and put it in fridge until needed.<br />
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OR<br />
<b>Frangipane</b> (can be made the same day)<br />
Whisk sugar, egg and lemon zest until creamy. Slowly add melted butter while continuing to beat. Add almond flour and mix well. Put in a piping bag and refrigerate until needed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bqkEQVY3ptePsXtNtMJqfB8Fz3XlYeRKdiBjojBe8ftrY4bh0Ovtz1SkxbWyeamWZv5MraamtCzsLCe9XKSbVjdEh8NlCywoTeQ9VwpB0cg0xgw4MA-3Hh0AnTP1ArJ-txH8Qk2tdSK8/s1600/Rondo+dough+crumble.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bqkEQVY3ptePsXtNtMJqfB8Fz3XlYeRKdiBjojBe8ftrY4bh0Ovtz1SkxbWyeamWZv5MraamtCzsLCe9XKSbVjdEh8NlCywoTeQ9VwpB0cg0xgw4MA-3Hh0AnTP1ArJ-txH8Qk2tdSK8/s400/Rondo+dough+crumble.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is quite crumbly, use the plastic wrap to press it into a disc</td></tr>
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<b>Dough</b><br />
Place flour, baking powder, sugar and salt in food processor bowl. Pulse to combine. Add butter cubes and pulse, until clumps form (don't overmix!).<br />
<br />
Divide dough into 2 halves, wrap both pieces in plastic wrap, pressing dough into flat disks. Refrigerate dough disks for 1 hour.<br />
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Preheat oven to 175ºC/350ºF. Line baking sheet with parchment paper. Place 10 rondo baking rings (or 8 English muffin rings on the paper, with a small distance between them (or use a non-stick muffin pan).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrhuU1hptUa_HnCaZ-4ghgLInElf1derZvF4RER5ybkTEUkWoGv69Bd6qwdBcnOyCUQpndKmp3loZII6gQ5JNrAjbOiwPTiicZqFb-VtANFW8vX62MOuMr9Mhippd5x9nnwd3UVrujhAG/s1600/Rondo+cutting.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrhuU1hptUa_HnCaZ-4ghgLInElf1derZvF4RER5ybkTEUkWoGv69Bd6qwdBcnOyCUQpndKmp3loZII6gQ5JNrAjbOiwPTiicZqFb-VtANFW8vX62MOuMr9Mhippd5x9nnwd3UVrujhAG/s400/Rondo+cutting.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used English muffin rings to cut out and hold the dough rounds</td></tr>
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Remove first disk of dough from refrigerator. Roll out to a thickness of 4 mm/0.15 inches (cover the dough with plastic wrap, before rolling it out, so that it doesn't stick to the rolling pin.)<br />
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Cut out 10 rounds with a 7-cm/2.8-inch cutter (I used an English muffin rings to cut out 8 rounds). Re-roll and cut out leftovers <br />
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Place dough rounds in baking rings. Use the second half of chilled dough to cut out the top rounds.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmH0uglsKA3ZWQUu_Ty5v-Ghk6mPlcuX0ony3m9Gum8TW_PRCK2uiT7IdiAIRjN2nCUG6AxrRcr7XGD2bKobRIX1fn__uW_RlFNO67k2ikAye3hclNNHFF67oLucj5-k0XpJ4wa-wnWIyu/s1600/Romdos+filled.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmH0uglsKA3ZWQUu_Ty5v-Ghk6mPlcuX0ony3m9Gum8TW_PRCK2uiT7IdiAIRjN2nCUG6AxrRcr7XGD2bKobRIX1fn__uW_RlFNO67k2ikAye3hclNNHFF67oLucj5-k0XpJ4wa-wnWIyu/s400/Romdos+filled.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond paste filled rondos</td></tr>
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<br />
Remove piping bag with almond paste or frangipane from the fridge. Pipe equal amounts of filling on bottom dough rounds inside the rings. Then top with remaining half of dough rounds. Press edges together to seal.<br />
<br />
Brush each rondo with a first coating of egg wash. Place an almond in the middle of each cake and lightly press down to attach it. Brush rondos a second time with egg wash.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9hWrlXJsb36lYwmbLig3BWEFxOlKO4dmS1a0MrAvt3BMhcFAtRgA4iKTh3vTy4SyrrGR8b-ksqD2FsXTCE9IFJFcf5msf7R1SIRaXEElM_1h8c6szHlrcP2nAB8GpJ-8wlNWeLkIfQA6/s1600/Rondos+glazed.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9hWrlXJsb36lYwmbLig3BWEFxOlKO4dmS1a0MrAvt3BMhcFAtRgA4iKTh3vTy4SyrrGR8b-ksqD2FsXTCE9IFJFcf5msf7R1SIRaXEElM_1h8c6szHlrcP2nAB8GpJ-8wlNWeLkIfQA6/s400/Rondos+glazed.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brush rondos with egg wash</td></tr>
</tbody></table>
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Bake rondos for 20 minutes until golden brown. <br />
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Immediately remove baking rings (protect your fingers with a kitchen towel). Leave cakes to cool on the sheet for 5 minutes, then transfer rondos to a cooling rack.<br />
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<div class="separator" style="clear: both; text-align: center;">
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</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QjtOoNCEVHDK-eDAkqkuIV9-nNlRJZBokvg2aTqyhTA-T1i0xLoHC-LHQK_WO2Q3ym3ly24XxI6wlEss7pGXPP87Uizx0BBTWeWDZkE2rmAWNlT9Fn3uR1qOSTgnSpOLSle16vHdwIuo/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QjtOoNCEVHDK-eDAkqkuIV9-nNlRJZBokvg2aTqyhTA-T1i0xLoHC-LHQK_WO2Q3ym3ly24XxI6wlEss7pGXPP87Uizx0BBTWeWDZkE2rmAWNlT9Fn3uR1qOSTgnSpOLSle16vHdwIuo/s400/IMG_0546.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar Harbor in January - no snow yet, but cold!</td></tr>
</tbody></table>
</div>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com18tag:blogger.com,1999:blog-1266479675389453667.post-59525016708811436862015-11-17T18:48:00.001-05:002016-01-30T14:47:20.435-05:00KARIN'S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3j36Kw3MrmjnS6tZ81tduYumvhLBfuDPBtutKatl92v3pjpyZTazuvJrFLOf1o2wiGO26w3ZAOugHZZUc-TyG1wGSmckZKHZAHBNwsjHXOk50fPaLZa2n5EB4MN6PXUExSsZunb4CQgmT/s1600/IMG_3539.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3j36Kw3MrmjnS6tZ81tduYumvhLBfuDPBtutKatl92v3pjpyZTazuvJrFLOf1o2wiGO26w3ZAOugHZZUc-TyG1wGSmckZKHZAHBNwsjHXOk50fPaLZa2n5EB4MN6PXUExSsZunb4CQgmT/s1600/IMG_3539.jpg" width="400" /></a>Hier geht's zur deutschen Version dieses Posts (folgt noch) <br />
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When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye.<br />
<br />
With Peter Reinhart's pre-dough method from "Whole Grain Breads" in mind, I cobbled together different recipes into one I could work with. Baking this bread often (my customers love it!) I played with the formula
around, and, over the years, tweaked it so much, that it became entirely my own. <br />
<br />
It contains whole rye berries, has a little bit of sweetener, but, also, a pleasant natural sweetness, and it is not artificially colored with large amounts of molasses, cocoa, coffee or other additives.<br />
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People familiar with my blog know that I'm very much in favor of long fermentation. Breads that are allowed to ripen slowly are much better digestible, and long fermentation reduces the discomfort that gluten may cause for some.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g7nRj4WXrfxREm49-_8-fMx63sKXXDNjzNeNJAAZtFA_VZfvgheput31tgpcS5xopsIspWMLJ5gN_EimkZUaIqJEnmHPkSi25NK8V6zt5DVAuEw4DlMC1d3_tXSpN-Vy8QeXZ-aXmxUb/s1600/IMG_5506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8g7nRj4WXrfxREm49-_8-fMx63sKXXDNjzNeNJAAZtFA_VZfvgheput31tgpcS5xopsIspWMLJ5gN_EimkZUaIqJEnmHPkSi25NK8V6zt5DVAuEw4DlMC1d3_tXSpN-Vy8QeXZ-aXmxUb/s400/IMG_5506.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We enjoy Schwarzbrot with ham or other cold cuts, but also with honey</td></tr>
</tbody></table>
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But most important for me - the taste of most breads improves significantly if flavors have more time to develop.<br />
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Scarred by my father's strict enforcement of daily Schwarzbrot consumption as a child - "Schwarzbrot macht Wangen rot!" (black bread makes your cheeks red!) was his motto - I never cared too much for dark ryes.<br />
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But, overcoming my early Schwarzbrot trauma, I love this hearty, crunchy bread and always bake an extra one for my family, when I make it for my customers. We like it with all kinds of cold cuts, <a href="http://hanseata.blogspot.com/2010/10/fleischsalat-cold-cut-for-feinbrot.html">Fleischsalat (German meat salad) </a>and, also with an aromatic honey. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKKjELU6TQJrVlS9IjMTprz3s5xZHMLK4Y-mxUbbulJTr39SyeJxheoUV0jNcFN3LHyAB3VoGCcEToTrL6nZ01tA5IOrgPl5-n7AZQkyUGvMyr3e66o5ggwwpWnE5LPtmzgwiNk1uBvdU/s1600/IMG_0763.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKKjELU6TQJrVlS9IjMTprz3s5xZHMLK4Y-mxUbbulJTr39SyeJxheoUV0jNcFN3LHyAB3VoGCcEToTrL6nZ01tA5IOrgPl5-n7AZQkyUGvMyr3e66o5ggwwpWnE5LPtmzgwiNk1uBvdU/s1600/IMG_0763.JPG" width="282" /></a></div>
<b>KARIN'S GERMAN SCHWARZBROT </b><br />
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<b>Rye Berries</b><br />
150 g rye berries<br />
water, for soaking<br />
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<b>Soaker</b><br />
150 g whole rye flour<br />
5 g salt<br />
113 g water<br />
<br />
<b>Starter</b><br />
40 g whole wheat mother starter (75% hydration)<br />
116 g whole wheat flour<br />
83 g water, lukewarm<br />
<br />
<b>Final dough</b><br />
all cooked rye berries<br />
all soaker and starter<br />
37 g whole wheat flour<br />
3 g instant yeast<br />
11 g salt<br />
15 g molasses<br />
3 g honey<br />
rolled rye or sunflower seeds, for topping<br />
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<br />
DAY 1 (afternoon)<br />
In a bowl, cover rye berries with at least 1 inch/2.5 cm cold water and let them soak for 24 hours.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaKEjNDfvFeNZhbFdsFV7V2660Hridwiap417o7ivpUdpbWNTvzJHQa5rdK4Wi-mXQeyi1WtRQruV2dkRFIiZRx3j5eEsW_E9s-AYpSPFv9znagTIPdx1q7tiwpBQgqzexGRc8g7UTRCG/s1600/IMG_1466.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaKEjNDfvFeNZhbFdsFV7V2660Hridwiap417o7ivpUdpbWNTvzJHQa5rdK4Wi-mXQeyi1WtRQruV2dkRFIiZRx3j5eEsW_E9s-AYpSPFv9znagTIPdx1q7tiwpBQgqzexGRc8g7UTRCG/s1600/IMG_1466.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain rye berries - reserve the soaking water to water your plants!</td></tr>
</tbody></table>
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DAY 2 <br />
In the morning, stir together soaker ingredients
until all flour is hydrated. Cover with plastic wrap and leave at
room temperature. <br />
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Combine all starter
ingredients until all flour is hydrated, then knead (using stand
mixer or wet hands) for 2 minutes. Let rest for 5 minutes, then knead again for 1 minute. Cover with
plastic wrap and leave at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuxmx1WBQLjsFP93PiynNi5t99rJJvOtkO_qx78RdCRLetey17k940AJGQFUSNjnPC4kIBhFj7912jUS9e3cDzHRHiVQ_MQHLYzbOZjgfQ2XLQ-0N4-NH6USurD0J1rOMLlnuaXl6CXzf/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuxmx1WBQLjsFP93PiynNi5t99rJJvOtkO_qx78RdCRLetey17k940AJGQFUSNjnPC4kIBhFj7912jUS9e3cDzHRHiVQ_MQHLYzbOZjgfQ2XLQ-0N4-NH6USurD0J1rOMLlnuaXl6CXzf/s1600/IMG_2154.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook soaked rye berries in fresh water for half an hour</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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In the afternoon, drain
soaked rye berries and discard water (<i>I use it to water my plants, it contains a lot of nutrients</i>). Place berries in a saucepan, well covered with fresh water, bring to a boil, reduce the heat and simmer for 30 minutes.<br />
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Place berries in strainer to drain, cover, and let cool to room temperature. (Cooked berries can be kept at room
temperature for 24 hours.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrhUcT38amyoXFDjhF1ROeLX2Fe8LU3A6_jYsKOwvxIe-iyITbtdXLWDVNMwVwH4DA4-4A2PizqdW7EYWfZqITL_B3oMham2J1Ymjjy-apEHhshYAcvJ-D_pjeK0MCaPNkf0SyKNl2a6K/s1600/IMG_1471.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrhUcT38amyoXFDjhF1ROeLX2Fe8LU3A6_jYsKOwvxIe-iyITbtdXLWDVNMwVwH4DA4-4A2PizqdW7EYWfZqITL_B3oMham2J1Ymjjy-apEHhshYAcvJ-D_pjeK0MCaPNkf0SyKNl2a6K/s1600/IMG_1471.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Schwarzbrot is made with a whole wheat starter</td></tr>
</tbody></table>
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In the evening, combine all final dough ingredients in mixer bowl and mix at low speed with paddle for 2 minutes. Continue kneading (paddle or dough hook) at medium-low speed for 4 minutes. Dough will be soft and sticky.<br />
<br />
Let
dough rest for 5 minutes, then resume kneading for 1 minute more.
The dough will still be somewhat sticky. Transfer dough to lightly oiled container. Mist with oil, cover, and refrigerate overnight.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcGgBAlYSAUD6y1W7jvk8x-Lm6vOoTVXSdc5XiiPwOIZyl0b6RNOeaAdmNz2S0O70PrKP9dk_8icGttk5RboJC0SJz5wHyV5S_XJkFdVE_62GNgZFn870uw4I5Uiq0cm-vZajCO6hmoJn/s1600/IMG_3872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcGgBAlYSAUD6y1W7jvk8x-Lm6vOoTVXSdc5XiiPwOIZyl0b6RNOeaAdmNz2S0O70PrKP9dk_8icGttk5RboJC0SJz5wHyV5S_XJkFdVE_62GNgZFn870uw4I5Uiq0cm-vZajCO6hmoJn/s1600/IMG_3872.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough has risen overnight in the fridge</td></tr>
</tbody></table>
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DAY 3 <br />
Remove dough from refrigerator 2 hours before using, to warm up.<br />
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Preheat oven to 450ºF/230ºC. Spray loaf pan (8 1/2" by 4"/22 cm x 10 cm) with oil.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzt1NozKeeEpkVrG5GUeOUwTEv3oS5QSSVRpWPnIYwRJxdNKk8AvGFMF31pOkPlKM9Mc260Omo5wDxvRn_ZFKH2M9Z6xH7un7HbronvwhhpD47gdcxAJdVdmnNC-C1-eO0K9dmYxZrRbR9/s1600/IMG_3876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzt1NozKeeEpkVrG5GUeOUwTEv3oS5QSSVRpWPnIYwRJxdNKk8AvGFMF31pOkPlKM9Mc260Omo5wDxvRn_ZFKH2M9Z6xH7un7HbronvwhhpD47gdcxAJdVdmnNC-C1-eO0K9dmYxZrRbR9/s1600/IMG_3876.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loosening the slightly sticky dough with a spatula</td></tr>
</tbody></table>
<br />
Transfer dough to a lightly floured work surface. (If you used a square container, it is already pre-shaped.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAl0QQ5tnWWOTGBX8GVJ8kyRXowow_-lVjZH5Aj-MAhVOYM_sA7DrVk8S22JjuL7GmDfaHEYLgXMaLBYHBnJr8Niu15u6uZkEs3srexmwjBWYnwikku1mLfjEUkwi-SSfr6Un4P6Ie4kc/s1600/IMG_3901.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAl0QQ5tnWWOTGBX8GVJ8kyRXowow_-lVjZH5Aj-MAhVOYM_sA7DrVk8S22JjuL7GmDfaHEYLgXMaLBYHBnJr8Niu15u6uZkEs3srexmwjBWYnwikku1mLfjEUkwi-SSfr6Un4P6Ie4kc/s1600/IMG_3901.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Practically pre-shaped (from the container)... </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEQxqkTgDHaT7GCt29MWjAQlYTXTSMn6uIeGl6Wa7qMBiQRiSqdGow4Of5VtiENiPPVCbKKo0mUoCIQ1m-eGshVMoGokr5G7QL4CdOB31vD-vWgWiDHg4ls8IeyXYjXM8L001nf3fLjvw/s1600/IMG_3900.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEQxqkTgDHaT7GCt29MWjAQlYTXTSMn6uIeGl6Wa7qMBiQRiSqdGow4Of5VtiENiPPVCbKKo0mUoCIQ1m-eGshVMoGokr5G7QL4CdOB31vD-vWgWiDHg4ls8IeyXYjXM8L001nf3fLjvw/s1600/IMG_3900.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">....rolling it into a sandwich loaf is easy</td></tr>
</tbody></table>
<br />
Roll dough into a sandwich loaf and place it into the pan, seam side down. Mist with water, sprinkle with rolled rye or sunflower seeds, pressing them a bit down with your hands to attach, then spray with oil.<br />
<br />
Cover pan loosely with aluminum foil, <b>don't let the bread rise</b>
anymore!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01FOXr66HfB1KxYK7H2AUog6HRVm6UcnYtV_YUnu1ijVOhCij-dH4z27ynNw0V0hZ0lNaqVyu-FUsCDPCBDEuZwJmoG-zMutbTr9MPjXvOqwNFHQGeTo7ohzeUrdXUGBO1gQLXWwuNXow/s1600/IMG_2155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01FOXr66HfB1KxYK7H2AUog6HRVm6UcnYtV_YUnu1ijVOhCij-dH4z27ynNw0V0hZ0lNaqVyu-FUsCDPCBDEuZwJmoG-zMutbTr9MPjXvOqwNFHQGeTo7ohzeUrdXUGBO1gQLXWwuNXow/s1600/IMG_2155.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Covered loosely with foil, the bread is ready for the oven (no second rise!)</td></tr>
</tbody></table>
<br />
Place pan in oven, reduce temperature to 425ºF/220ºC
and bake it for 35 minutes. Take loaf out of the oven, remove aluminum foil, loosen the sides from pan with a spatula, and turn the half-baked bread out onto a baking sheet.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU7Ni03c6d5N_xXvPrL55Fh1jYBuw6AhW6WXaeurL80_i_M_q0-HWDpohXrX3BHF3dNWEoEguQvExkgSm1M42j-D4179M-wJm5Z994gKe0WPDKEIHjrkCgoYKyb5VIxqQyPNJhQVSNdjI/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFU7Ni03c6d5N_xXvPrL55Fh1jYBuw6AhW6WXaeurL80_i_M_q0-HWDpohXrX3BHF3dNWEoEguQvExkgSm1M42j-D4179M-wJm5Z994gKe0WPDKEIHjrkCgoYKyb5VIxqQyPNJhQVSNdjI/s1600/IMG_3878.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove foil from half-baked bread, and turn it out onto a baking sheet</td></tr>
</tbody></table>
<br />
Return bread to the oven to bake for about 30 minutes longer. It should be crisp, and register at
least 200ºF in the center.<br />
<br />
Transfer bread to cooling rack, mist
with water while hot, and let it cool. For the first 24 hours, keep it in a brown paper
bag to allow it to continue drying out and developing flavor. After
that, it can be wrapped in aluminum foil. (Don't keep it in the
refrigerator!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoSpwrB8j9sEcYHl_ap4N0HNwed5eN45GdqRS75WONDU99djQDbUHv3wmAnupN2znzxADpiMIu1EfrPiwYWaaL5dMX518LxzOfFrusIN7b-SlJV1TU6ROQI5XxkynEzKWCOM6QCHsxE_8/s1600/IMG_1477.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoSpwrB8j9sEcYHl_ap4N0HNwed5eN45GdqRS75WONDU99djQDbUHv3wmAnupN2znzxADpiMIu1EfrPiwYWaaL5dMX518LxzOfFrusIN7b-SlJV1TU6ROQI5XxkynEzKWCOM6QCHsxE_8/s1600/IMG_1477.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very popular bread in my bakery</td></tr>
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<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can download the formula: <br />
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<iframe frameborder="0" height="658" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/P2C4N5/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/P2C4N5/">Karin's German Schwarzbrot with Whole Rye Berries</a></iframe>
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Ginger (from Ginger & Bread) made a lovely version of this bread: <a href="http://gingerandbread.com/2016/01/28/karins-german-schwarzbrot/">http://gingerandbread.com/2016/01/28/karins-german-schwarzbrot/</a></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com21tag:blogger.com,1999:blog-1266479675389453667.post-32810826522775070802015-11-07T22:00:00.000-05:002015-11-17T18:52:24.466-05:00DABROWNMAN'S SWABIAN POTATO BREAD FOR GÖTZ - NEVER BAKE THE SAME LOAF TWICE!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuVvcZyHodKreHHFCm3NBi_5YNEPisoO4OOCKDJzognbX-tVoFdAQizb0GZ5T65cXq4NqbiRbbfRMVnZfX6UNqnlNtHZelAzQtcqrFeIWFgL5nhHDHS5ZRPx_lXNLVBlI20_-P14Eo5c-/s1600/IMG_5582.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuVvcZyHodKreHHFCm3NBi_5YNEPisoO4OOCKDJzognbX-tVoFdAQizb0GZ5T65cXq4NqbiRbbfRMVnZfX6UNqnlNtHZelAzQtcqrFeIWFgL5nhHDHS5ZRPx_lXNLVBlI20_-P14Eo5c-/s400/IMG_5582.JPG" width="400" /></a><br />
<b><a href="http://brotandbreaddeutsch.blogspot.com/2015/10/world-bread-day-2015-dabrownman.html">Hier geht's zur deutschen Version <span id="goog_1533757466"></span><span id="goog_1533757467"></span>dieses Posts</a></b><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">After a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from </span><a href="http://www.thefreshloaf.com/">The Fresh Loaf</a> to help fill a basket with <a href="http://brotandbreaddeutsch.blogspot.com/2014/07/blog-event-ein-brot-fur-gotz-von.html">"Bread for Götz von Berlichingen"</a>, to provide Schlosshotel Götzenburg with a better breakfast choice.<br />
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I was so happy with the interesting contributions that I promised myself to bake as many of the 30 breads as possible, and, also, to showcase some of them on my blog - like <a href="http://hanseata.blogspot.com/2015/04/khalids-gotzenburg-bread-baking-with.html">Khalid's Götzenburg Bread from Dubai</a>, und <a href="http://hanseata.blogspot.com/2015/06/brttas-double-potato-loaf-for-gotz.html">Britta's Double Potato Loaf for Götz from the Lower Rhine</a>.<br />
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Just in time for Zorra's <a href="http://www.kochtopf.me/world-bread-day-2015-invitation-einladung">World Bread Day 2015</a> I was happy to present Fresh Loaf blogger <a href="http://www.thefreshloaf.com/blog/dabrownman">Dabrownman</a> and his <a href="http://www.thefreshloaf.com//node/39068/lacy%E2%80%99s-take-einstein%E2%80%99s-swabian-potato-bread-schw%C3%A4bisches-kartoffelbrot">Swabian Potato Bread for Götz of the Iron Fist.</a> <br />
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<tr><td class="tr-caption" style="text-align: center;">Dabrownman lives and bakes in Arizona</td></tr>
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Dabrownman - "everybody calls me Brownman" (or DBM for short) - resides with his wife, college age daughter, and dachshund Lucy in Arizona.<br />
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An architect by schooling, he designed and supervised worldwide the construction, and ran the operation of distribution centers for the food industry. "Food and Facilities is what I did the last 23 years".<br />
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<tr><td class="tr-caption" style="text-align: center;">Dabrownman with "Apprentice" Lucy</td></tr>
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Meanwhile retired, he threw himself wholeheartedly into bread baking. With <a href="http://www.thefreshloaf.com/node/43792/2015-dabrownman%E2%80%99s-tfl-blog-index">429 posts</a> since 2012, he is one of the most productive hobby bakers and bloggers that I know.<br />
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But not only his recipes with their abundance of grains and seeds are interesting - his posts are also often very <b>funny!</b><br />
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It's hard to believe, but he is proud owner of just one single baking book: <a href="http://www.amazon.com/Complete-Book-Breads-Bernard-Clayton/dp/0671215485">Clayton's Complete Book of Breads</a>. ("With a title like that you only need the one.")<br />
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Instead of buildings he is now designing and constructing breads, with help of his four legged "apprentice" Lucy, who obviously has a preference for hearty, crusty loaves, and loves being busy in the kitchen.<br />
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Just like her "master", Lucy can't stand the idea of baking the same old loaf twice. "It's like designing and building the same building all the time - much too boring!"<br />
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With every bread he bakes, Dabrownman feels inspired to try a new, <b>even</b> <b>better</b> <b>loaf</b>. He doesn't really want to waste his time "to bake over old bread. and hope to get the new bread baked!"<br />
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According to Lucy, bread baking, also, keeps the retiree too busy to hang out too often in <b>motorcycle bars!!!</b><br />
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<tr><td class="tr-caption" style="text-align: center;">DBM's <a href="http://www.thefreshloaf.com/node/38992/yeast-water-whole-grain-breakfast-rolls-w-snockered-fruit-and-dark-chocolate">Breakfast Rolls with Snockered Fruit & Chocolate</a> </td></tr>
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As you can see from the gorgeous photos on his blog (food porn alert!), the passionate baker also creates scrumptious pies and other pastries, like <a href="http://www.thefreshloaf.com/node/38992/yeast-water-whole-grain-breakfast-rolls-w-snockered-fruit-and-dark-chocolate">Whole Grain Breakfast Rolls with Snockered Fruit & Chocolate</a>;<br />
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DBM swears by <b>freshly milled flour: "</b>It has a more complex flavor, a better, deeper, and more earthy taste. It also is more active in starters and levains".<br />
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<tr><td class="tr-caption" style="text-align: center;">Resting after a busy baking day!</td></tr>
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For his levain he typically takes only a s<b>mall amount of starter</b>, feeding it in three steps, and then places it for 24 hours in the fridge.<br />
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He prefers <b>yeast water</b> over commercial yeast, and often mixes it with his starter.<br />
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DBM <b>sifts</b> his whole grain flour, and adds the extracted mineral-rich, coarser parts to his starter - to <b>expedite</b> the <b>fermentation</b> of the levain, and to ensure the hard bits are sufficiently soaked.<br />
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"Seems to work well - I have very active levains, and the rise and open crumb are pretty good".<br />
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Dabrownman likes <a href="http://www.amazon.de/Brot-backen-Variationen-Genie%C3%9Fer-Walnussbrot/dp/3884727117/ref=sr_1_1?s=books&ie=UTF8&qid=1445005173&sr=1-1&keywords=bertinet">Bertinet's</a> dough processing workout, slapping the dough several times forcefully on the countertop. I prefer a gentler approach, and the - less strenous - stretch & fold à la <a href="http://www.amazon.de/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984/ref=sr_1_1?ie=UTF8&qid=1445005359&sr=8-1&keywords=peter+reinhart+brot">Reinhart</a> that I use for many of my doughs.<br />
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Though sifting and extracting the whole grain flour is a bit of an effort, the result is well worth it!<br />
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After making it twice, the crusty, hearty bread became one of my favorites (even though my crumb is darker, and not quite as open as DBM's - his extraction might be more efficient.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSR_quYgtrueKRiNseTlDdpjuCITXIFfDZBdRM8zg5ZtXe3puYSgOfFaEe0Lrvid85zGf1RoAAHxpkLsZrqtCdgLPr7hXkYLb-aVhx9Hlx3OHMXN5ggoeNlCUj75BBYzwkYJ5fqV0HMrP/s1600/DBM%2527s+Go%25CC%2588tzbrot+Crumb+2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSR_quYgtrueKRiNseTlDdpjuCITXIFfDZBdRM8zg5ZtXe3puYSgOfFaEe0Lrvid85zGf1RoAAHxpkLsZrqtCdgLPr7hXkYLb-aVhx9Hlx3OHMXN5ggoeNlCUj75BBYzwkYJ5fqV0HMrP/s400/DBM%2527s+Go%25CC%2588tzbrot+Crumb+2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An especially hearty wheat-rye bread -worthy of a knight!</td></tr>
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DABROWNMAN'S SWABIAN POTATO BREAD FOR GÖTZ OF THE IRON FIST (adapted from <a href="http://www.thefreshloaf.com//node/39068/lacy%E2%80%99s-take-einstein%E2%80%99s-swabian-potato-bread-schw%C3%A4bisches-kartoffelbrot">DBM's blog post</a> in The Fresh Loaf) </div>
<b>Starter </b><br />
8 g mother starter (rye, wheat, spelt, 100%)<br />
50 g old bread, crumbled (<i>I toasted it</i>)<br />
20 g freshly milled, sifted whole rye flour (85% extraction) (*<i>see preparation</i>)<br />
20 g freshly milled, sifted whole wheat flour (85% extraction) (*<i>see preparation)</i><br />
35 g extracted coarser rye- and wheat parts (*<i>see preparation </i>)<br />
75 g bread flour<br />
203 g potato cooking water, cooled<br />
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<b>Final Dough</b><br />
50 g freshly milled, sifted whole rye flour (85% extraction) (*<i>see preparation)</i><br />
150 g bread flour<br />
8 g salt<br />
2 g instant yeast<br />
25 g potato cooking water (more as needed - <i>I added an extra 15 g</i>)<br />
100 g cooked, mashed potatoes<br />
25 g softened butter or vegetable oil (<i>I used sunflower seed oil</i>)<br />
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<tr><td class="tr-caption" style="text-align: center;">Potatoes with thin skins don't have to be peeled</td></tr>
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PREPARATION (85% flour extraction)<br />
Mill about 135 g rye (not too finely - Nutrimill setting exactly between "Finer" and "Coarser"). Sift flour several times through a fine mesh strainer, to extract 15% of the coarser parts (about 18 g will be needed). Set aside both extractions separately.<br />
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Repeat this extraction procedure with the wheat. Mix the coarser, extracted wheat bits with the same amount of rye bits (a total amount of 35 g are needed for the starter.)<br />
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DAY 1<br />
Boil unpeeled potatoes. Reserve potato cooking water, and let it cool (you will need about 250 ml/1 cup.) Potatoes with thin skins don't have to be peeled.<br />
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Mix all starter ingredients in a bowl. Cover, and leave overnight at room temperature (9 - 12 hours). It should double.<br />
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<tr><td class="tr-caption" style="text-align: center;">The starter should double overnight</td></tr>
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DAY 2<br />
Stir starter, and let double again (3 - 4 hours).<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Add starter to the other dough ingredients</td></tr>
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Mix all dough ingredients. Leave for 30 minutes, then knead at low speed for 8 minutes, adding more water as needed (dough should clear sides, but stick to bottom of bowl).<br />
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Transfer dough to a work surface lightly misted with oil or water. With oiled hands, pull and press dough into a rough square, then fold it from top and bottom like a business letter in 3 parts. Fold the same way from both sides.<br />
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<tr><td class="tr-caption" style="font-size: 13px;">Stretching and folding the dough<br />
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Gather dough package into a ball, and place, seam side down, in an oiled bowl. Cover, and let rest for 20 minutes, then repeat S & F four more times at 20 minute intervals.<br />
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Leave for about 1 hour (dough should look puffed). Generously sprinkle a rising basket with a mixture of wheat and rice flours (to prevent sticking.) For an attractive, rustic look, sprinkle the bottom of the basket with coarse ground or rolled rye or wheat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyZm7zlr45C3cdDqBJS6w4paiuRLKWiAODT8yLdBj0wXwii7WqA-Ni6Z3VZrVdKQMvzBIu4JQDixZf0rLpjOMK_VF7YWpyo9BY9tzgygz9K_8llWPPZEwXuz9FL2JG9lQLvk2GDSuIwwl/s1600/IMG_5571.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyZm7zlr45C3cdDqBJS6w4paiuRLKWiAODT8yLdBj0wXwii7WqA-Ni6Z3VZrVdKQMvzBIu4JQDixZf0rLpjOMK_VF7YWpyo9BY9tzgygz9K_8llWPPZEwXuz9FL2JG9lQLvk2GDSuIwwl/s400/IMG_5571.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instead of flour, you can sprinkle the work surface with chopped rye </td></tr>
</tbody></table>
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Pre-shape dough into a round, then shape it into a boule. Place, seam-side up, in the prepared basket.<br />
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Dust the surface with flour, then put the basket in a large plastic bag. Refrigerate for 12 hours (overnight).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_w7LYnnOlDKHzcGmYrybNP9acZaUm2tlGyjava0aLmG8DxfGancbFZr7Qn9J-aX0lfRv8rdMjMqBVQdS7k3k0vJyR9fuHTCVEjGmojjAI31C4_FLKuWwXYR4bA1-1KwrBiGQmBUKV9NV/s1600/IMG_5572.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_w7LYnnOlDKHzcGmYrybNP9acZaUm2tlGyjava0aLmG8DxfGancbFZr7Qn9J-aX0lfRv8rdMjMqBVQdS7k3k0vJyR9fuHTCVEjGmojjAI31C4_FLKuWwXYR4bA1-1KwrBiGQmBUKV9NV/s400/IMG_5572.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you want to score the loaf, place it seam side up in the basket</td></tr>
</tbody></table>
<br />
DAY 3<br />
Remove bread from refrigerator about 2 hours before baking, it should have almost doubled. If not, allow it to sit longer on the counter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5QH6ZS7-uqpBnKvFlgYGj46y8uQC42iwRFF8MPc__lhw358vFthKHD7g154lcr9H1jloiZWFUzLtgUKeH_MKe0jpQesk6tJXDdUNQn8CFNSxbOWb1DyDPuHhShkTwiDa6t9gUal2PHgi/s1600/IMG_5579.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5QH6ZS7-uqpBnKvFlgYGj46y8uQC42iwRFF8MPc__lhw358vFthKHD7g154lcr9H1jloiZWFUzLtgUKeH_MKe0jpQesk6tJXDdUNQn8CFNSxbOWb1DyDPuHhShkTwiDa6t9gUal2PHgi/s400/IMG_5579.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overnight the bread should almost double</td></tr>
</tbody></table>
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Preheat oven to 500ºF/260ºC, including baking stone and steaming device.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHVflXnY9SzSrjic9hkxJpmkJR3iqqQymrUviLl1qx9S8mBfsWo5y7j3CFxMIOEcpufuCwIzvwNU8xb0BYJc_HxJTd5VMhheBkFgQ9jJFEgJan679ULlWKfIHlTMIzj5DJmm05eJ68SQ3/s1600/IMG_5580.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHVflXnY9SzSrjic9hkxJpmkJR3iqqQymrUviLl1qx9S8mBfsWo5y7j3CFxMIOEcpufuCwIzvwNU8xb0BYJc_HxJTd5VMhheBkFgQ9jJFEgJan679ULlWKfIHlTMIzj5DJmm05eJ68SQ3/s400/IMG_5580.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't be too timid when you score it!<br />
<br /></td></tr>
</tbody></table>
When the bread is sufficiently proofed (finger poke test: a dimple should not fill completely up again, but remain visible), place it on a parchment lined baking sheet. Score, as desired.<br />
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Place bread in the oven, steaming with a cup of boiling water. Reduce temperature to 450ºF/ 230ºC After 15 minutes, remove steam pan, and reduce temperature to 430ºF/ 220ºC - switch to convection mode, if your oven has that feature).<br />
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Bake for another 20 - 25 minutes, until bread is nice and brown (the crust shouldn't be to light!) and it registers at least 205ºF/96ºC.<br />
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Let bread cool completely on a wire rack before slicing.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjZ5TPdhKkbPPZkGyP1HlLf-kc2x2hNXWAZoram9mfy3JYccYnAAAGekDLmmY90coVexTNnqzcPaE8hoDVxzuaX5qBWQeuvi_BrZ6lZ_k-42QwbKraTawd8HyKBKvQRDM4o35mcJy5Or8/s1600/DBM%2527s+Go%25CC%2588tzbrot+2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjZ5TPdhKkbPPZkGyP1HlLf-kc2x2hNXWAZoram9mfy3JYccYnAAAGekDLmmY90coVexTNnqzcPaE8hoDVxzuaX5qBWQeuvi_BrZ6lZ_k-42QwbKraTawd8HyKBKvQRDM4o35mcJy5Or8/s400/DBM%2527s+Go%25CC%2588tzbrot+2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A rolled rye topping gives the bread an attractive rustic look<br />
<br /></td></tr>
</tbody></table>
<b><a href="http://www.breadstorm.com/">BreadStorm</a></b> users<b> (</b>also the <a href="http://www.breadstorm.com/index.html"> free version</a>)<b> </b>can download the formula:<br />
<br />
<br /></div>
<iframe frameborder="0" height="636" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/ATJUE2/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/ATJUE2/">DBM's Swabian Potato Bread for Götz of the Iron Fist</a></iframe>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com7tag:blogger.com,1999:blog-1266479675389453667.post-75050267867601678152015-10-31T20:24:00.000-04:002015-10-31T20:24:34.986-04:00SPICED APPLE CREAM CHEESE (NOT A COFFEE) CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvnp3sUX-cbX-0y0yWp80zcFqgDRpfrDIqBK5mUV_xH7nnbANF8pqI6kSFGZTDosS5OZOnbCYVj3NTZKcLEUunJ15Yciv51R8kfZNVQWvwTk5fBgf9JorJsefbpT6Yp-yXII5NGooX7yk/s1600/Spiced+Apple+Slice+large.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvnp3sUX-cbX-0y0yWp80zcFqgDRpfrDIqBK5mUV_xH7nnbANF8pqI6kSFGZTDosS5OZOnbCYVj3NTZKcLEUunJ15Yciv51R8kfZNVQWvwTk5fBgf9JorJsefbpT6Yp-yXII5NGooX7yk/s400/Spiced+Apple+Slice+large.jpeg" width="400" /></a></div>
Hier geht's zur deutschen Version dieses Posts (folgt noch)<br />
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I found the <a href="http://www.christinamarsigliese.com/2011/12/spiced-apple-cream-cheese-cake.html">Spiced Apple Cream Cheese Coffee Cake</a>, October project of the <a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html">ABC-Bakers</a>, very intriguing. Topped with apples, sautéed in butter with cloves, cinnamon and nutmeg - that sounds delicious!<br />
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A coffee cake is a bit of a <b>strange concept</b> for a German - aren't all cakes meant to be enjoyed with coffee? And what is a non-coffee cake? To gain more insight, I checked <a href="https://en.wikipedia.org/wiki/Coffee_cake">Wikipedia</a>:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREMWE4Xz_DWnLnuIaf2dpTRTIJoF12pjavFP1SL2xhLhisufVs6-IbOQAkQfmm6fhTAddhRnt9-rmOix9sPJlUNlX8bs2uKAwqh0JqRSQ5fv5FggTunqR_cqq8HpcWexC60OswV-hPDSx/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREMWE4Xz_DWnLnuIaf2dpTRTIJoF12pjavFP1SL2xhLhisufVs6-IbOQAkQfmm6fhTAddhRnt9-rmOix9sPJlUNlX8bs2uKAwqh0JqRSQ5fv5FggTunqR_cqq8HpcWexC60OswV-hPDSx/s320/IMG_0061.JPG" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A one layer bundt coffee cake: <a href="http://hanseata.blogspot.com/2011/02/red-wine-cake.html">Red Wine Cake</a> </td></tr>
</tbody></table>
<i>"Coffee cake is a common cake or sweet bread.....it is generally intended to be eaten with coffee or tea..... ". </i><br />
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Hm! I can't really say I see any sense in singling out some cakes as suitable pairing for coffee or tea, and others - pies, tortes, bars? - are not.<br />
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But wait - here's more: <i>"They are typically single layer cakes.....square, round or ring shaped.... flavored with cinnamon or other spices, nuts, and fruits. These cakes sometimes have a crumb topping called streusel".</i><br />
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Gotcha! This coffee cake is an<b> impostor</b>! Flavored with cinnamon and other spices, yes, but <b>not one,</b> but fancy <b>three </b>layers!<b> </b><br />
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My curiosity satisfied (and feeling good about myself) I went ahead and baked the cake, but couldn't resist the temptation to righteously call it a Not a Coffee Cake :)<br />
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Legitimate or not - we loved the cake with its spiced apple topping, soft, but not mushy, resting on a delicately flavored cream cheese layer that kept the cake from getting soggy - even after three days.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIv-qbuBlRF7XXpqJDKlFLC3ejEEJRwC48IALONzvspNbt81jnnqFbL9iWtH8xIxmByrrZ1Y9_U6hzRhq5BrQknVAkBA7LBAPLRIEJYlkNrnJJ1f04lgUz7PHKXrg4aEC4Yd1ms4YW75W/s1600/Spiced+Apple+Cake+in+window.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIv-qbuBlRF7XXpqJDKlFLC3ejEEJRwC48IALONzvspNbt81jnnqFbL9iWtH8xIxmByrrZ1Y9_U6hzRhq5BrQknVAkBA7LBAPLRIEJYlkNrnJJ1f04lgUz7PHKXrg4aEC4Yd1ms4YW75W/s400/Spiced+Apple+Cake+in+window.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Legitimate coffee cake or not - we enjoyed it with coffee!</td></tr>
</tbody></table>
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C<b>hanges & Comments:</b><br />
<ul style="text-align: left;">
<li>My husband likes cinnamon, but not too much - I reduced it by half in the cake batter.</li>
<li>I don't like it too sweet - I took less of the overall sugar.</li>
<li>Substituting some of the white flour with <b>whole grain</b> (spelt)</li>
<li>I found small local tart apples, and did not peel them - unless the skin is very thick and tough, it's really not necessary, and, more important, <b>most of the vitamins</b> are in the skin</li>
<li>Trying to "lightly swirl" the cream cheese batter with the cake batter in order "to sort of fuse the two batters together" proved <b>very awkward</b> - I would just spread the cream cheese batter over the cake bottom.</li>
</ul>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyjSa2HV9yYu2-84Id4cHOuymSU0f8IxPRQlmzbnAmpPKC9tFMeAQ1F3zyQno2t5MGea-ubswOMXXRnGbnAcX7jwWk9Hhj-w5Lj7y3pt3LkFKZgHxg1o_Zp3zPPojWkjGaQT2R5ITa5wb/s1600/Apples+for+Spiced+Apple+Cheese+Cake+.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyjSa2HV9yYu2-84Id4cHOuymSU0f8IxPRQlmzbnAmpPKC9tFMeAQ1F3zyQno2t5MGea-ubswOMXXRnGbnAcX7jwWk9Hhj-w5Lj7y3pt3LkFKZgHxg1o_Zp3zPPojWkjGaQT2R5ITa5wb/s400/Apples+for+Spiced+Apple+Cheese+Cake+.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used small, tart, local apples, and did not peel them</td></tr>
</tbody></table>
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SPICED APPLE CREAM CHEESE CAKE (adapted from<a href="http://www.christinamarsigliese.com/2011/12/spiced-apple-cream-cheese-cake.html"> Christina Marsigliese's blog "Scientifically Sweet</a>"<br />
(8-10 servings)<br />
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CAKE<br />
163 g/1 1/4 cups all-purpose flour (<i>I used 120 g AP + 43 g spelt flour</i>)<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp ground cinnamon (<i>I used only 1/2 tsp</i>)<br />
1/2 tsp ground cardamom<br />
1/4 tsp salt<br />
85 g butter, softened<br />
66 g/1/3 cup sugar (<i>I used only 40 g</i>)<br />
71 g/1/3 cup packed light brown sugar (<i>I used 35 g</i>)<br />
1 tsp vanilla extract<br />
50 g/1 large egg<br />
1/2 cup evaporated milk<br />
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CHEESECAKE:<br />
1 package (250 g) cream cheese, at room temperature<br />
50 g/1/4 cup sugar (<i>I used 37 g</i>)<br />
1/2 tsp vanilla extract<br />
1/4 tsp ground cinnamon<br />
1/8 tsp freshly grated nutmeg<br />
1/8 tsp ground cloves<br />
1 large egg yolk<br />
3 g/1 tsp all-purpose flour<br />
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TOPPING<br />
28 g/2 tbsp butter<br />
3 whole cloves<br />
1 kg/1 1/4 lbs tart apples, such as Granny Smith or Northern Spy (ca. 4 apples), cored, peeled and chopped into 1/3-inch/1-cm cubes (<i>I used small local tart apples and didn't peel them)</i><br />
26 g/2 tbsp sugar <i>(I used 18 g/1 1/2 tbsp)</i><br />
1/2 tsp ground cinnamon<br />
1/8 tsp freshly grated nutmeg<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE_iPiHAWzwvXTCCNjs8Xh_yd7GYdocTVvF_wSj0xkXQvHPjaIKBklHrsGzNy_I5rELrmLe4x6hZVyjaAMaIwp4L3zTzYFYOOtZllk4OMPyOOSk0W4XtYy_NY1-86y4AR37cL7sNCGMXW/s1600/Cooking+Apples+for+Spiced+Apple+Cake.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNE_iPiHAWzwvXTCCNjs8Xh_yd7GYdocTVvF_wSj0xkXQvHPjaIKBklHrsGzNy_I5rELrmLe4x6hZVyjaAMaIwp4L3zTzYFYOOtZllk4OMPyOOSk0W4XtYy_NY1-86y4AR37cL7sNCGMXW/s400/Cooking+Apples+for+Spiced+Apple+Cake.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook apple pieces "al dente"</td></tr>
</tbody></table>
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For the topping, combine apples, sugar, cinnamon and nutmeg in medium bowl.<br />
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Heat butter in large non-stick skillet over medium heat until foam subsides. Add whole cloves (to infuse butter) and then add apple mixture. Cook, stirring often, until they just begin to soften (they shouldn't be mushy), about 3-5 minutes.<br />
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Transfer apples back to bowl, discard cloves, and leave to cool.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLdrk5Nt-e8tD5H3yBFpo3Kpw6DxsG95uvjU-RMYn7pEFdoozouguoNs1Rm8NqdU7fCOA1GU9hKfoGfd-mr3xLVnYY58117dTbF-JFUhAu8Dboitjc4QPkAvPpWHfpFDNR5RfHOG7Hw2m/s1600/Cheese+Filling+for+Spiced+Apple+Cake+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLdrk5Nt-e8tD5H3yBFpo3Kpw6DxsG95uvjU-RMYn7pEFdoozouguoNs1Rm8NqdU7fCOA1GU9hKfoGfd-mr3xLVnYY58117dTbF-JFUhAu8Dboitjc4QPkAvPpWHfpFDNR5RfHOG7Hw2m/s400/Cheese+Filling+for+Spiced+Apple+Cake+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing the cream cheese batter</td></tr>
</tbody></table>
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For the cheesecake layer, beat cream cheese in medium bowl until smooth and creamy (I used a handheld mixer). Add sugar and vanilla extract and beat on medium speed until sugar is mostly dissolved, about 1 minute.<br />
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Mix in cinnamon, nutmeg and cloves until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set aside.<br />
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Preheat oven to 325°F/165ºC. Lightly grease 20-cm/8-inch round springform pan with butter, and line bottom with parchment paper.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxvPrV6JRq5CFfs7DaLgc8LBlnnfnk1z3WaLil5kZbNvzWMzWCVPwkb-GDHQYddobluKytJ4Al3CRvx64zXiG1fW7gqymCPRR6uxZNrjqG0OcbXs5y19r96bAX7I07SYBbIQxnZh6RxYU/s1600/Flour+Mix+for+Apple+Cake+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxvPrV6JRq5CFfs7DaLgc8LBlnnfnk1z3WaLil5kZbNvzWMzWCVPwkb-GDHQYddobluKytJ4Al3CRvx64zXiG1fW7gqymCPRR6uxZNrjqG0OcbXs5y19r96bAX7I07SYBbIQxnZh6RxYU/s400/Flour+Mix+for+Apple+Cake+.jpg" width="390" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisking the dry ingredients is easier than sifting them</td></tr>
</tbody></table>
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In small bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamom and salt. Set aside.<br />
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In mixer bowl, beat butter with both sugars until fluffy, about 3 minutes. Mix in vanilla until blended. Add egg, and beat until well incorporated, and batter is fluffy, about 30 seconds.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4dl3SeB7WuGrcX4ba50rbTy4LYuBxl_2Yun8Q1SWsBruxZ338XTvtXALOszrffKfNeibZ8kusjhHU-CvlLTA0DYf29Fh03ztrgPSbvtmMs33-ORjIufBBkoA7wTa3sXNzx8TNI5CNxQh/s1600/Batter+for+Apple+Cake+.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4dl3SeB7WuGrcX4ba50rbTy4LYuBxl_2Yun8Q1SWsBruxZ338XTvtXALOszrffKfNeibZ8kusjhHU-CvlLTA0DYf29Fh03ztrgPSbvtmMs33-ORjIufBBkoA7wTa3sXNzx8TNI5CNxQh/s400/Batter+for+Apple+Cake+.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold the last portion of the flour with a rubber spatula into the batter</td></tr>
</tbody></table>
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Add 1/3 of the flour mixture and beat on low speed until mostly combined, then add 1/2 of the evaporated milk, and mix until just blended. Repeat this step by adding another 1/3 of the flour mixture followed by remaining milk (beat only 15 seconds between additions).<br />
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After all milk has been added, beat on medium speed a few seconds to make sure batter is smooth. Then fold in last of the flour mixture with a rubber spatula, until combined.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSUP4MF1JjljJ659toL7EndjEvQMWOAR0gjS3xGWdz_kz9VogPhIM1bty2PA560qXNjcMajkfP0jpdPAeHkPYk_cY2AIeM2nlgi-sZ0LI2MO7f8EUQNGogz0TdUeqX_6gu04ODh-NxFM4/s1600/Filling+Apple+Cake+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSUP4MF1JjljJ659toL7EndjEvQMWOAR0gjS3xGWdz_kz9VogPhIM1bty2PA560qXNjcMajkfP0jpdPAeHkPYk_cY2AIeM2nlgi-sZ0LI2MO7f8EUQNGogz0TdUeqX_6gu04ODh-NxFM4/s400/Filling+Apple+Cake+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoon dollops of cream cheese mixture over the cake bottom</td></tr>
</tbody></table>
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Transfer cake batter into prepared pan and spread it out evenly. Spoon dollops of cream cheese mixture over cake batter, then gently distribute it with a wet rubber spatula.<br />
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Finally, scatter cooled apples in even layer over cream cheese.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hwlqm5JdGSBbCLJ0-ATp-FAdptWmCJgCiR43CV8uzXiQuzDj5FqoU8qkRGstm0I4YKRAU0GhNbjigZBFd-s2TAD2ymyzl26uic9PVNuCpKknxs4wF8NYbrRJYYdaHv5X4BJ0pq7WJIvI/s1600/Apple+Cake+ready+for+baking+.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hwlqm5JdGSBbCLJ0-ATp-FAdptWmCJgCiR43CV8uzXiQuzDj5FqoU8qkRGstm0I4YKRAU0GhNbjigZBFd-s2TAD2ymyzl26uic9PVNuCpKknxs4wF8NYbrRJYYdaHv5X4BJ0pq7WJIvI/s400/Apple+Cake+ready+for+baking+.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top cream cheese layer evenly with the cooked apples</td></tr>
</tbody></table>
<br />
Bake until cake is still a bit wobbly in the center, 45-50 minutes.<br />
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Transfer cake to wire rack and let cool completely in pan, before removing the ring.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMepBeiWMYw_N7szsBV6sQH-9A-HBKZ4_r_RJmeYapL5FRGIxVFEKb8inP-wc1ODFk2FHLLMG6wfR9FevJbgliG823NoK0CW55G1lZsNJCegLHCWxtZqJ_9jMCL2sNf-7PHh0BDN97NJqU/s1600/Whole+Spiced+Apple+Cream+Cheese+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMepBeiWMYw_N7szsBV6sQH-9A-HBKZ4_r_RJmeYapL5FRGIxVFEKb8inP-wc1ODFk2FHLLMG6wfR9FevJbgliG823NoK0CW55G1lZsNJCegLHCWxtZqJ_9jMCL2sNf-7PHh0BDN97NJqU/s400/Whole+Spiced+Apple+Cream+Cheese+Cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a keeper! </td></tr>
</tbody></table>
</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com7tag:blogger.com,1999:blog-1266479675389453667.post-48731683370807916002015-09-25T15:01:00.000-04:002015-09-27T14:48:39.200-04:00POTATO ALE BREAD - MADE WITH A BOOZY MASH-FED STARTER<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYnoAm8F1kMC9tyiymXsdcxv7w_NuwJJbbzvcEkKW2j929Sa27zCnhHWMVapVOW47p6MHUw9KLLMYhoBvrt14h_4R6GfC1FbFrYKoANoJbFret9xQON7OP-03_JBXi9g9sK3saYMye7wB/s1600/Potato+Ale+Bread.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYnoAm8F1kMC9tyiymXsdcxv7w_NuwJJbbzvcEkKW2j929Sa27zCnhHWMVapVOW47p6MHUw9KLLMYhoBvrt14h_4R6GfC1FbFrYKoANoJbFret9xQON7OP-03_JBXi9g9sK3saYMye7wB/s400/Potato+Ale+Bread.jpeg" width="400" /></a></div>
Hier geht's zur deutschen Version dieses Posts (folgt noch)<br />
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In 2007, after baking my way through all my old German bread baking books and Peter Reinhart's "<a href="http://www.amazon.com/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688">The Bread Baker's Apprentice</a>", I checked for more bread formulas in the internet.<br />
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In German food magazine <a href="http://www.essen-und-trinken.de/">Essen & Trinken</a>, one recipe, featuring beer - always a plus! - caught my eye and piqued my interest. The beer was not only used to hydrate and flavor the dough, but, also, cooked into a mash, to <b> feed the starter</b>!<br />
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At that time I had the opportunity to chat with Peter Reinhart in an online bread baking Q & A, hosted by "<a href="http://www.finecooking.com/">Fine Cooking</a>", and asked him about the boozy, mash-fed starter. He had never heard of such a thing, either. <br />
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Not only that - there was another oddity: the recipe described <b>stretching and</b> <b>folding</b> the dough into a neat package, at one hour intervals. What an entirely weird concept! I was puzzled and very intrigued. (Later I found out that S & F as a technique was first mentioned in <a href="http://www.thefreshloaf.com/">The Fresh Loaf</a> in 2006. Reinhart's "<a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984">Artisan Bread Every Day</a>", introducing a larger audience to S & F, was published in 2009).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMbs8ALFKHSZnlyKzaJeJ21L1zS5iOquvivq4z2bhB_YbT0K09S-WS33NSOaZ8W3E-knS0Y5N8jNZOmjUt1BxmsmpjURmLvpeGDjcwvVuAY-YoZsylyu1EucZpFBSRISPd00xYIZJigW6/s1600/IMG_1514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMbs8ALFKHSZnlyKzaJeJ21L1zS5iOquvivq4z2bhB_YbT0K09S-WS33NSOaZ8W3E-knS0Y5N8jNZOmjUt1BxmsmpjURmLvpeGDjcwvVuAY-YoZsylyu1EucZpFBSRISPd00xYIZJigW6/s400/IMG_1514.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stretching and folding a dough - to me (in 2007) a totally alien concept!</td></tr>
</tbody></table>
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A bit skeptical how this could work, I went ahead with the <a href="http://www.essen-und-trinken.de/rezept/85924/englisches-kartoffelbrot-mit-ale.html">Englisches Kartoffelbrot mit Ale </a>(English Potato Bread with Ale), stretching and folding the dough as per instruction, and was a bit surprised when I saw how the dough became smoother, more elastic, and really showed little gas bubbles, when I cut it to check the development.<br />
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My first trial resulted in a very nice tasting bread. But I wasn't quite satisfied with the rather thick and chewy crust. My scoring could have been better, and I didn't think making two long bâtards was the best way to shape it, either.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKOjE0eRpwIkiS4igyw5yvgFenkvU5zWvB1UzgydB1OtIizz-5v_pC3Rrz8G4qvR-YuSg-HzfOnG9ePPO49sVQUaJwYCZFonnL9ZciJDqGbpr6Wt_Omu_v6Xo_SSAtAbIvzKWLRBiepGk/s1600/EnglischesKartoffelbrotmitAle_b2b6cacc9c8414d4eecf47a20b0fc841_DSC00002_edited.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKOjE0eRpwIkiS4igyw5yvgFenkvU5zWvB1UzgydB1OtIizz-5v_pC3Rrz8G4qvR-YuSg-HzfOnG9ePPO49sVQUaJwYCZFonnL9ZciJDqGbpr6Wt_Omu_v6Xo_SSAtAbIvzKWLRBiepGk/s400/EnglischesKartoffelbrotmitAle_b2b6cacc9c8414d4eecf47a20b0fc841_DSC00002_edited.jpg" width="287" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first trial - great taste but thick, chewy crust</td></tr>
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Over the years, I now and then went back to the curious Potato Ale Bread, adding a soaker to soften the whole wheat, raising the oven temperature in the beginning, and using steam to achieve a thin, crisp crust.<br />
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We really like this bread, it is one of the standards I make for myself. My thanks to Flor, the user who posted the <a href="http://www.essen-und-trinken.de/rezept/85924/englisches-kartoffelbrot-mit-ale.html">original formula</a>, for introducing me to S&F (Stretch & Fold), and a starter that likes ale - <b>same as the baker!</b><br />
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<b>POTATO ALE BREAD </b>(adapted from Flor's <a href="http://www.essen-und-trinken.de/rezept/85924/englisches-kartoffelbrot-mit-ale.html">Englisches Kartoffelbrot mit Ale</a>)<b> </b><br />
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<b>Potato</b><br />
150 g potato, unpeeled (if the skin isn't too thick)<br />
water for cooking (reserve 225 g for dough)<br />
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<b>Soaker</b><br />
250 g whole wheat flour<br />
50 g bread flour<br />
4 g salt<br />
225 g potato cooking water, at room temperature (70ºF/21ºC)<br />
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<b>Ale Mash</b><br />
125 g ale<br />
25 g whole wheat flour<br />
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<b>Starter</b><br />
all ale mash (lukewarm)<br />
50 g whole wheat mother starter (or what kind of starter you have at hand)<br />
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<b>Final Dough</b><br />
all starter<br />
all soaker<br />
150 g cooked potato <br />
200 g bread flour<br />
9 g salt<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6qr4a4ThRcRZil0fDZEGpRbj_AoDawmZTA43VppMFyYXVgQA0JO_R1M4cjQodsfgKprJGC-hSlsKMGDj8awWmidx2o42KA2PNDXBTUeXl-9gDxN7zl53B4Rf6ASIYCx2gYMcZXlMjFT0/s1600/Mashing+Potatoes.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6qr4a4ThRcRZil0fDZEGpRbj_AoDawmZTA43VppMFyYXVgQA0JO_R1M4cjQodsfgKprJGC-hSlsKMGDj8awWmidx2o42KA2PNDXBTUeXl-9gDxN7zl53B4Rf6ASIYCx2gYMcZXlMjFT0/s400/Mashing+Potatoes.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mash cooked potato or cut it in small cubes</td></tr>
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DAY 1<br />
Cook potato in water until soft. Measure 225 g of the potato water, and set aside to cool to room temperature. Mash, or cut potato in small pieces, place in small bowl, cover, and refrigerate until using.<br />
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For the soaker, mix all ingredients in small bowl, cover, and leave at room temperature overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJwUE3Mt0UHReFqFUc5YcSb1WUi69vWla0CFfTY-VrF5ZNsoOGFQsR3OvYHIJIYT4DzuaPJc_J93sZsl76VWLxafmevw7tARtnCWfW4oJrV5iwCMIkhlTgovQT6ezABdidCAFUGkqRL9L/s1600/Cooking+Ale+Mash+.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJwUE3Mt0UHReFqFUc5YcSb1WUi69vWla0CFfTY-VrF5ZNsoOGFQsR3OvYHIJIYT4DzuaPJc_J93sZsl76VWLxafmevw7tARtnCWfW4oJrV5iwCMIkhlTgovQT6ezABdidCAFUGkqRL9L/s400/Cooking+Ale+Mash+.jpeg" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook ale/wheat mixture until it thickens to a cream</td></tr>
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For the mash, stir together ale and flour in medium sauce pan until well
combined. Heat mixture to 167ºF/75ºC, stirring constantly, until it
thickens to a cream. Transfer mash to a medium bowl, cover, and let cool until only lukewarm. <br />
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Stir mother starter into cooled ale mash until well combined. Cover, and ferment at room temperature overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZaBXo8gWpuoFE8rYQ4kfX7TTM9VaVeWYfLx-0fIpphnTfLT45a-wt2sajAn3UYoWhD7o4JHnSjHsEAC_7BJZUPScngGTk-fxH2aKDKy6VzPq814T0esuRdIIg9idrj5pAjdLX5liSydq/s1600/Ale+Mash.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVZaBXo8gWpuoFE8rYQ4kfX7TTM9VaVeWYfLx-0fIpphnTfLT45a-wt2sajAn3UYoWhD7o4JHnSjHsEAC_7BJZUPScngGTk-fxH2aKDKy6VzPq814T0esuRdIIg9idrj5pAjdLX5liSydq/s400/Ale+Mash.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix mother starter with lukewarm ale mash</td></tr>
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DAY 2<br />
Mix final dough ingredients at low speed until all flour is hydrated, 1-2 minutes. Let rest for 10 minutes, then knead at medium-low speed for another 4 minutes. Dough will be very soft and sticky.<br />
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Transfer dough to lightly oiled work surface. With oiled hands, pat dough into a rough square, fold from top to bottom like a business letter in thirds, then do the same from the left and right sides (S&F). Gather dough package into a ball, and place, seam side down, in a lightly oiled bowl. Cover with plastic wrap. <br />
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Bulk ferment for 4-5 hours, with 4 more S&F at 1 hour intervals. It should have grown at least 1 1/2 times its original size.<br />
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Shape dough into a bâtard or boule, and place in floured banneton, seam side up, or down (if you prefer rustic, irregular cracks).<br />
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Proof at room temperature for 2-3 hours, until bread has almost doubled in volume (Finger poke test: a dimple should fill a little bit, but stay visible).<br />
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Preheat oven to 482ºF/250ºC, including steam pan and baking stone.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3PjcUYLbDzudYD3D_nuskUnv4NGEhCbqGnBKLEpeFQkHD8wp9zqoBHhi3oXRumwkSXEPgOoxnclI9_46ANmmjPvnemEkBg0RfYqoISCKulc4JKXl1yWpq41JySdpRV7p8VShwtbrRxdg/s1600/File+Aug+26%252C+4+38+23+PM.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3PjcUYLbDzudYD3D_nuskUnv4NGEhCbqGnBKLEpeFQkHD8wp9zqoBHhi3oXRumwkSXEPgOoxnclI9_46ANmmjPvnemEkBg0RfYqoISCKulc4JKXl1yWpq41JySdpRV7p8VShwtbrRxdg/s400/File+Aug+26%252C+4+38+23+PM.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rustic cracks appear when you proof the loaf seam side down</td></tr>
</tbody></table>
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Transfer bread to parchment lined baking sheet (or bake directly on baking stone). Score bread (if smooth side is up).<br />
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Place bread in oven, pouring 1 cup of boiling water in steam pan. Bake for 10 minutes, remove steam pan and rotate bread 180 degrees for even browning. Reduce temperature to 375ºF/190ºC, and continue baking for another 30 minutes, until loaf is golden brown, and registers 200ºF/93ºC on an instant read thermometer.<br />
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Let bread cool on a wire rack. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM7o5IdNFm-dHUyq-IyVye13TFlBG_qvxJ7huFwPNeHprE8nGAjLlsZs40Gn9QSLSYFz6uPtc6F7iYueu0FDMXdGL-Gm0NFSNCN8BLBNm5L9qLtEyRciTRDvgL_tPo6WpcUoY9NbmpCLw/s1600/IMG_5791.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTM7o5IdNFm-dHUyq-IyVye13TFlBG_qvxJ7huFwPNeHprE8nGAjLlsZs40Gn9QSLSYFz6uPtc6F7iYueu0FDMXdGL-Gm0NFSNCN8BLBNm5L9qLtEyRciTRDvgL_tPo6WpcUoY9NbmpCLw/s400/IMG_5791.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moist and tasty - you can't go wrong with ale!</td></tr>
</tbody></table>
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<a href="http://www.breadstorm.com/"><b>BreadStorm</b></a> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <b>download</b> the formula:<br />
<br /></div>
<iframe frameborder="0" height="570" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/X48UQ8/embed.html" width="100%"><a <span aria-haspopup="true" role="menuitem" tabindex="-1" id=":11.29" style="background: yellow none repeat scroll 0% 0%;" class="goog-spellcheck-word">href</span>="http://<span aria-haspopup="true" role="menuitem" tabindex="-1" id=":11.30" style="background: yellow none repeat scroll 0% 0%;" class="goog-spellcheck-word">bunfiles</span>.<span aria-haspopup="true" role="menuitem" tabindex="-1" id=":11.31" style="background: yellow none repeat scroll 0% 0%;" class="goog-spellcheck-word">breadstorm</span>.com/<span aria-haspopup="true" role="menuitem" tabindex="-1" id=":11.32" style="background: yellow none repeat scroll 0% 0%;" class="goog-spellcheck-word">bunfiles</span>/RWY79E/X48UQ8/">Karin's Potato Ale Bread</a></iframe></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com11tag:blogger.com,1999:blog-1266479675389453667.post-23482824701809691832015-07-03T10:30:00.000-04:002019-11-13T07:26:58.984-05:00KARIN'S FEINBROT - GERMAN EVERYDAY BREAD <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3-8cH-PNYkk0idC-HO1zY_RwdIaYdA4izkf6gNdQJarZPKhdtoyPe1nKlUhdHknzG-XFrvyLi8EyidR4s6QlKCK_zVnKpINIC-I_6hqgSqZD3pvEsqYHgX-uuQJH7fgQsTgbD2fAX8qN/s1600/IMG_8938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3-8cH-PNYkk0idC-HO1zY_RwdIaYdA4izkf6gNdQJarZPKhdtoyPe1nKlUhdHknzG-XFrvyLi8EyidR4s6QlKCK_zVnKpINIC-I_6hqgSqZD3pvEsqYHgX-uuQJH7fgQsTgbD2fAX8qN/s1600/IMG_8938.JPG" width="400" /></a></div>
<br />
<a href="https://brotandbread.org/2019/11/12/karins-feinbrot-german-everyday-bread/"><b>(For an UPDATED VERSION of this post</b>,</a> go to the <a href="https://brotandbread.org/">new home of my blog at WordPress)</a><br />
<br />
When
I moved to Maine in 2001 - to get even with the guy who had sold me a
houseful of furniture, but refused to give me a discount - I knew I would
be in big trouble. And I was right!<br />
<br />
After two days my stomach started
complaining, and my brain kept sending "gag" signals, when I walked the
supermarket aisles and encountered nothing but shelf after shelf of
"Wonderbreads".<br />
<br />
Poking one of those proudly-called rye, multigrain, oat
nut, or wheat breads with my finger, I found no resistance. I could
squeeze them through their plastic bags, and they would spring right back to
their original size when I let go. Even toasted, they retained their
squishyness and would not support butter or jam without getting soft
and soggy. <br />
<br />
Eating two warm meals a day was another
thing my stomach refused to accept. German families usually have bread
and cold cuts either for lunch or for dinner. German schools don't
offer lunch, and Mother cooks at home.<br />
<br />
As a working mom I used to view
this daily cooking as a chore, and bad idea - until my daughter went to
Bangor High, and had to eat at the school cafeteria (this experience turned her into a cook, and gave birth to a career as chef!).<br />
<br />
Finally,
I couldn't take my stomach's growling anymore. I started seeing bread mirages by day, and dreamed of crusty loaves by night. So I went on a quest for German everyday bread, Feinbrot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrExt011trrkSpgmX5ZqN3UpS7yAxfQnBtsQSLvQxFQOk786EjO_dd4WTJbKVY11Xhr32_aTTAkeWoWZaxyGPNoxvUPS3xbW_biMN4O7_7Ygd61LWs4fY5uJPM0zVgXDefy1X1X-6BkK4/s1600/IMG_0889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrExt011trrkSpgmX5ZqN3UpS7yAxfQnBtsQSLvQxFQOk786EjO_dd4WTJbKVY11Xhr32_aTTAkeWoWZaxyGPNoxvUPS3xbW_biMN4O7_7Ygd61LWs4fY5uJPM0zVgXDefy1X1X-6BkK4/s400/IMG_0889.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread selection in a German bakery </td></tr>
</tbody></table>
<br />
The first step was, of course, to find a recipe.
That was, in 2001, a big hurdle. No one in Germany baked Feinbrot at home,
you could get several varieties in every bakery and supermarket.<br />
<br />
My baking books and the internet offered only recipes for specialty
breads, but not for the simple loaf I was looking for.<br />
<br />
Feinbrot is usually baked with medium rye flour, but I was lucky to find whole rye, if any.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EKvb_k-EC0p6XkeK4l4UQIWeAhKQ0Kdr-NveMHld_de5wotegKigD_inoCj0A73QBBLFc-e7dBpzh3zL9ABz3kZyENU0z7JkuJyGpH5H2PnmMnsJOafmQvBXmUWwVjlbrK9UK1i497cs/s1600/Sourdough.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EKvb_k-EC0p6XkeK4l4UQIWeAhKQ0Kdr-NveMHld_de5wotegKigD_inoCj0A73QBBLFc-e7dBpzh3zL9ABz3kZyENU0z7JkuJyGpH5H2PnmMnsJOafmQvBXmUWwVjlbrK9UK1i497cs/s320/Sourdough.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://hanseata.blogspot.com/2009/10/wild-yeast-seed-starter.html">Homemade wheat sourdough</a></td></tr>
</tbody></table>
And how to make sourdough? I didn't have the slightest idea! But then I
found a recipe for Pain au Levain, made with sourdough, in the "<a href="http://www.amazon.com/French-Farmhouse-Cookbook-Herrmann-Loomis/dp/1563054884">French Farmhouse Cookbook</a>".<br />
<br />
Full of enthusiasm I mixed my first starter from the scratch, and,
also, as backup and for comparison, another starter from a store bought
package.<br />
<br />
My first two breads, twin loaves from the two
different starters, resulted in two almost
identical <b>bricks</b>!<br />
<br />
Stubbornly, I kept on baking, producing more bricks on the way - my
husband suggested having a supply next to our bed in case of a home
invasion - and experimented with different amounts of rye, wheat,
temperatures and baking times.<br />
<br />
After several weeks (and bricks!) <a href="http://hanseata.blogspot.com/2009/10/wild-yeast-seed-starter.html">my homemade starter</a> was way ahead of the store bought mix, both in flavor and
activity. Slowly, by trial and error, I figured out what bread flour/rye
ratio worked best, and which temperatures and baking times delivered
the best results.<br />
<br />
An open house tour with my
daughter at the New England Culinary Institute in Burlington, Vermont, left me
green with envy. Valerie was going to learn how to make baguettes - from
a real French pastry chef! I went home, and, since I couldn't be one,
at least I could buy "<a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=tmm_hrd_swatch_0?_encoding=UTF8&sr=1-1&qid=1435710016">The Bread Baker's Apprentice</a>".<br />
<br />
Reading Peter Reinhart's instructions I was struck by an epiphany! I had always (as stated
in my recipes) just placed a cup with cold water in the oven. Though my bread had the right taste and the right crumb, the crust was rather chewy and thick. But now I learned how to set up my oven for hearth baking -
with baking stone and STEAM!<br />
<br />
With the discovery of steam,
my humble Feinbrot was transformed! Flavorful, a bit tangy, with a thin, crisp crust, it tastes good with cold cuts, but also with honey or jam.<br />
<br />
We especially like it with <a href="http://hanseata.blogspot.com/2010/10/fleischsalat-cold-cut-for-feinbrot.html">Fleischsalat</a>, the typical German meat salad, made with ham and pickled cucumbers!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Am-AhCSK5VeRQCG-dcgZ_JAxyEY4mF7yX5s4NugyDv2Cd81LnSkbBAi-ufv-_1UXmNNGjhcc3qXNC9T45qoxwX-8jLJGyAH0Z8zc9XlCdrKENut49grY217qpwH12uICsoPSWaH4PLrW/s1600/File+Jul+02%252C+5+56+14+PM.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Am-AhCSK5VeRQCG-dcgZ_JAxyEY4mF7yX5s4NugyDv2Cd81LnSkbBAi-ufv-_1UXmNNGjhcc3qXNC9T45qoxwX-8jLJGyAH0Z8zc9XlCdrKENut49grY217qpwH12uICsoPSWaH4PLrW/s400/File+Jul+02%252C+5+56+14+PM.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feinbrot tastes great with <a href="http://hanseata.blogspot.com/2010/10/fleischsalat-cold-cut-for-feinbrot.html">Fleischsalat</a>!</td></tr>
</tbody></table>
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<b>GERMAN FEINBROT</b><br />
<br />
SOAKER<br />
192 g/6 3/4 oz whole rye flour<br />
64 g/2 1/4 oz whole wheat flour<br />
4 g/1/8 oz salt (1/2 tsp)<br />
195 g/6 1/2 fl oz water<br />
<br />
STARTER<br />
195 g/7 oz whole wheat mother starter (75% hydration) *) <br />
200 g/7 oz bread flour<br />
120 g/4 fl oz water, lukewarm (1/2 cup)<br />
<br />
<i>*) The mother starter can be unfed, from the fridge. If you have a white
starter, adapt the flour amounts accordingly. But don't use an <b>unrefreshed</b> rye starter - the bread will be too sour!)</i> <br />
<br />
FINAL DOUGH<br />
all soaker and starter<br />
56 g/2 oz bread flour<br />
10 g/1/3 oz salt<br />
1 g ground bread spices (anise, caraway, fennel, coriander **)<br />
<br />
**) <i>For easier use, put equal amounts of anise, caraway, fennel in a spice mill, and give it a couple of turns. I like to make some breads with coriander only, therefore I use a separate mill for it.</i><br />
<br />
DAY 1<br />
Evening:<br />
In two separate bowls, mix soaker and starter. Cover, and leave at room temperature overnight.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcpmdmPn0KzAnpDFeEvE8TQ7mLt_BQQeXYjinqLRWaxo4kKQsY01BCJwZqlmbwyu7sIjbuAGRUxQ0e4i9ufSqzaRo6-NfNKPaWx9TZi0icptwbsCcs8incnhtQ1NTQtYzlNnDy2eLrhI3/s1600/File+Jul+01%252C+10+59+01+AM.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcpmdmPn0KzAnpDFeEvE8TQ7mLt_BQQeXYjinqLRWaxo4kKQsY01BCJwZqlmbwyu7sIjbuAGRUxQ0e4i9ufSqzaRo6-NfNKPaWx9TZi0icptwbsCcs8incnhtQ1NTQtYzlNnDy2eLrhI3/s400/File+Jul+01%252C+10+59+01+AM.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The starter is ready when it's nice and spongy</td></tr>
</tbody></table>
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DAY 2<br />
Morning:<br />
Mix together all ingredients for final dough, 1 - 2 minutes at low speed (or by hand), until all flour is hydrated, and a coarse ball forms. Knead 4 minutes at medium-low speed (or by hand). Let dough rest for 5 minutes, then knead for 1 more minute, adjusting with a little more flour or water, if needed. (It should feel tacky, but not really sticky).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp_psEjEaq3IYT8GximhykAVGG_ZS3H4Nj0RV-rJYEKUBAjcEoryyiwvjzQk4DIWzSo0cnYSeO4wK2BpXAlZJxTZPfoAEa2mCwJr29Mhov6putuL88J2KJBygBp8K0YUxbVpX5aRY44TI/s1600/File+Jul+01%252C+11+02+44+AM.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp_psEjEaq3IYT8GximhykAVGG_ZS3H4Nj0RV-rJYEKUBAjcEoryyiwvjzQk4DIWzSo0cnYSeO4wK2BpXAlZJxTZPfoAEa2mCwJr29Mhov6putuL88J2KJBygBp8K0YUxbVpX5aRY44TI/s400/File+Jul+01%252C+11+02+44+AM.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> After 4 hours the dough is swollen with plenty of gas </td></tr>
</tbody></table>
<br />
Place dough in an oiled container, cover, and let rise at room temperature, for approximately 4 - 5 hours, or until it has grown to about 1 1/2 times its original size.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5bqfUL0WBcT2QIRr4hmXPN_xk0a78wEnKGuu4fbFu7OkZ3Y5bk_ySFHAo0VBIh09pBC_alZfjgxuaB70j50btb2Lr3Wrq5PqVgD7w8Qd79Gd3YexccR9sLIcREV7HDeKkvktXLXqhyJs/s1600/File+Jul+01%252C+10+48+24+AM.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm5bqfUL0WBcT2QIRr4hmXPN_xk0a78wEnKGuu4fbFu7OkZ3Y5bk_ySFHAo0VBIh09pBC_alZfjgxuaB70j50btb2Lr3Wrq5PqVgD7w8Qd79Gd3YexccR9sLIcREV7HDeKkvktXLXqhyJs/s400/File+Jul+01%252C+10+48+24+AM.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place bread, seam side up, in floured rising basket</td></tr>
</tbody></table>
<br />
Transfer dough to a lightly floured work surface. Shape it into a boule, and place in floured banneton, seam side up.<br />
<br />
Proof at room temperature for about 2 1/2 - 3 1/2 hours, or until bread has grown about 1 1/2 times its original size, and a dimple, made with your finger, comes back a little bit, but remains visible. (Don't forget to preheat the oven!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hc8GHLiD20QcR_jOZX5CwgegTQphvqp4u4RczZSrD5PxxHaL6Q0-GyIMAm6C045O64G1H1R4RUpBU3MifWqrH7ermGN93ZX0E0CjzKuL2Hytg_LrXxxK7jJUXmX-YfARfNa2ml3GINz-/s1600/File+Jul+01%252C+1+33+14+PM.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hc8GHLiD20QcR_jOZX5CwgegTQphvqp4u4RczZSrD5PxxHaL6Q0-GyIMAm6C045O64G1H1R4RUpBU3MifWqrH7ermGN93ZX0E0CjzKuL2Hytg_LrXxxK7jJUXmX-YfARfNa2ml3GINz-/s400/File+Jul+01%252C+1+33+14+PM.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sufficiently proofed - finger poke test positive!</td></tr>
</tbody></table>
<br />
Preheat oven to 500ºF/260ºC, with steam pan and baking stone.<br />
<br />
Turn bread out onto parchment lined baking sheet (or peel to bake directly on the stone). Score.<br />
<br />
Place bread in oven, pouring a cup of boiling water into the steam pan. Reduce temperature to 475ºF/246ºC, bake for 10 minutes, then lower oven temperature to 425ºF/218ºC.<br />
<br />
After 10 minutes, remove steam pan, rotate loaf 180 degrees for even browning, and continue baking for another 20 minutes, or until crust is deep golden brown, bread sounds hollow when thumped on the bottom, and internal temperature registers at least 200ºF/93ºC.<br />
<br />
Let bread cool on wire rack<br />
<br />
VARIATIONS:<br />
Feinbrot with <b>spelt</b><b></b>:<br />
Replace rye and whole wheat flours in soaker with 256 g spelt flour, use only coriander instead of spice mix.<br />
<br />
Feinbrot with <b>oat</b>:<br />
Replace rye in soaker with oat flour.<br />
<br />
Feinbrot with <b>nuts</b>:<br />
Add a handful of toasted nuts to the dough <i>(</i>I like it with whole hazelnuts).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDvvhy4teZsOIMiRX9rlPSJvlOAd3o8uiN7lJ02WkHRPusHqLs_R3bntrKdZxtpkGlJSRXtubQzWyZC5c98V-L371C4zshlNHZQrua6HyEKXhKHm5fWfkxLs8SiDpJNWGZ7exqw8mRz9u/s1600/IMG_9007.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYDvvhy4teZsOIMiRX9rlPSJvlOAd3o8uiN7lJ02WkHRPusHqLs_R3bntrKdZxtpkGlJSRXtubQzWyZC5c98V-L371C4zshlNHZQrua6HyEKXhKHm5fWfkxLs8SiDpJNWGZ7exqw8mRz9u/s1600/IMG_9007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wholesome - but not holey!</td></tr>
</tbody></table>
<br />
<i>Updated and completely rewritten post (first published 10/31/10) </i><br />
<br />
<i>Submitted to <a href="http://www.wildyeastblog.com/yeastspotting">Yeast Spotting</a></i><br />
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Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com19tag:blogger.com,1999:blog-1266479675389453667.post-32888767336479233232015-06-14T15:25:00.002-04:002015-07-07T17:46:42.646-04:00BRITTA'S DOUBLE POTATO LOAF FOR GÖTZ - BREAD FROM THE LOWER RHINE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeTW_ndd9NWEpGbffRrE6MJVWiNZ8RH-AbEd29u0gVKObxI38dQ9FrrqBtsD6FDuwoZKj0iRXF6IQS5xgRbYHWW9GYdCwM0QhtGJUYqkkAGduMAr2wuCHWvbd8564Jzsr6l75LrIE1N5h/s1600/IMG_5214.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJeTW_ndd9NWEpGbffRrE6MJVWiNZ8RH-AbEd29u0gVKObxI38dQ9FrrqBtsD6FDuwoZKj0iRXF6IQS5xgRbYHWW9GYdCwM0QhtGJUYqkkAGduMAr2wuCHWvbd8564Jzsr6l75LrIE1N5h/s400/IMG_5214.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtZDZe2tMhcWUW-Ls0YZ38C5U3S97bNvg2PM0GtaY1SYOmv_pWg2jQCKdqoBW8JLrf0nqBfrJ11InV3wsIxOsxSvPYH4UvVq6id7iGpYc4ggjnGc0Wbq_2DNr0gr0lXKhO5rlOVoFw-0S/s640/blogger-image--1489178972.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="http://brotandbreaddeutsch.blogspot.com/2015/07/brittas-super-kartoffelbrot-fur-gotz.html">Hier geht's </a>zur deutschen Version dieses Posts<br />
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When I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from <a href="http://www.thefreshloaf.com/">The Fresh Loaf</a>, Facebook and several congenial blogs to create a "<a href="http://hanseata.blogspot.com/2014/06/challenge-for-fellow-bakers-bread-for.">Bread for the Knight with the Iron Hand</a>", I promised myself to try all 30 loaves over time.<br />
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One of those congenial blogs is Britta's <a href="http://brot-vom-niederrhein.blogspot.com/">Brot vom Niederrhein - Bread from the Lower Rhine.</a><br />
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Britta, 35-year old process engineer and mother of two, named her blog after the lower Rhine region of North Rhine-Westphalia/Germany, where she lives and works. <br />
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<tr><td class="tr-caption" style="text-align: center;">Britta: "Others knit to relax, I bake!"</td></tr>
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<br />
"It is pretty here, prettier than many believe. Industrial culture has
its charm, the view from a heap to the blast furnaces, chimneys, and the
Rhine with its many green meadows and sheep is really pretty." <br />
<br />
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<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File:Zeche-zollern-2004.jpg#/media/File:Zeche-zollern-2004.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Zeche-zollern-2004.jpg" src="http://upload.wikimedia.org/wikipedia/commons/6/65/Zeche-zollern-2004.jpg" height="432" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lower Rhine with its industrial culture has its own charm - <a href="http://commons.wikimedia.org/wiki/File:Zeche-zollern-2004.jpg#/media/File:Zeche-zollern-2004.jpg">coal mine Zollern in Dortmund</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://commons.wikimedia.org/wiki/File:Niederrhein_Landschaft_Natur_Schafe_100330-029.jpg#/media/File:Niederrhein_Landschaft_Natur_Schafe_100330-029.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Niederrhein Landschaft Natur Schafe 100330-029.jpg" src="http://upload.wikimedia.org/wikipedia/commons/3/3e/Niederrhein_Landschaft_Natur_Schafe_100330-029.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Idyllic contrast to heaps and chimneys: sheep grazing on the Rhine meadows</td></tr>
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<a href="https://commons.wikimedia.org/wiki/"></a><br />
She finds baking and process engineering have a lot in common: a technical process turns the raw materials into products - only her cakes and breads rise much faster than the industrial plants she is building.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI5FOe-3g4PbcP72F_euFZBbnNtdmlFjgC4pFTm-t-61W0dxGtpN33PZl_xh63OaVrUqUjqewybXWZKt2fWpuSz-S8AFqobgKms76ajm_eKPBBWM-_2qNv1eJmWdUjnLvvb8xm_Xsgen_/s1600/blogger-image--1993562565.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI5FOe-3g4PbcP72F_euFZBbnNtdmlFjgC4pFTm-t-61W0dxGtpN33PZl_xh63OaVrUqUjqewybXWZKt2fWpuSz-S8AFqobgKms76ajm_eKPBBWM-_2qNv1eJmWdUjnLvvb8xm_Xsgen_/s320/blogger-image--1993562565.jpg" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday cake for little pirates!</td></tr>
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With fond childhood memories of baking cakes with her grandmother, Britta
wanted her kids to have the same experience.<br />
<br />
Soon she progressed from simple everyday cakes
to more elaborate ones, like the Pirate Ship Cake for her son's 7th birthday.<br />
<br />
And she finally ventured into the realm of home-baked breads. But not without <b>side effects on her married life</b>!<br />
<br />
"My husband got used to a fridge and kitchen counter full of (on
average) seven pre-doughs on weekends".<br />
<br />
He also has to live with the fact that she can't leave the
house, because her doughs are just ready for the oven.<br />
<br />
"Or,
alternatively, listen to detailed instructions, so that <b>HE</b> can put the breads into the oven, at the right moment, the
right temperature, with or without steam!".<br />
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<tr><td class="tr-caption" style="text-align: center;">The bread is made with cooked and raw potatoes</td></tr>
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Britta started blogging to save her own recipes and show some of her breads and cakes to other
enthusiasts. <br />
<br />
She also wants to help people with diverse food intolerances (like herself) to make delicious pastry, since that is "less easy
to find in stores than bread". <br />
<br />
Britta's <a href="http://brot-vom-niederrhein.blogspot.com/2014/08/kartoffel-weizen-roggenbrot-503911-fur.html">Kartoffel-Weizen-Roggen-Brot</a> intrigued me - she didn't only use <b>cooked</b> potatoes, but added <b>raw</b> potatoes, too.<br />
<br />
It is made with two preferments: a salted sourdough (Monheimer Salzsauer, 2% salt) and pâte fermentée, so that very little additional yeast is needed, and the aroma has time to develop overnight.<br />
<br />
Medium wheat flour (Typ 1050), very popular in German breads, is not easily available in the US, but you can use a bread flour/whole wheat mixture<a href="https://www.blogger.com/null"> </a>instead (see my <a href="http://hanseata.blogspot.com/2012/05/my-pantry-flour-type-translation.html">flour "translation</a>").<br />
<br />
German potatoes normally have thick skins, and need to be peeled. Thin skinned US potatoes can be used with their skin. Reserve the cooking water - you will need some to add to the dough later. <br />
<br />
We liked the Double Potato Loaf a lot, it was very moist and flavorful, with a subtle hint of earthiness from the raw potatoes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Moist and flavorful, with a hint of earthiness</td></tr>
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<br />
<b>BRITTA'S DOUBLE POTATO BREAD FOR GÖTZ VON BERLICHINGEN </b><br />
<b>(</b>adapted from <a href="http://brot-vom-niederrhein.blogspot.com/2014/08/kartoffel-weizen-roggenbrot-503911-fur.html">Brot vom Niederrhein</a>)<b><br /></b><br />
<br />
<b>Starter</b> (Monheimer Salzsauer)<br />
90 g medium rye flour <br />
90 g water<br />
18 g rye mother starter (100%)<br />
2 g salt<br />
<br />
<b>Pâte Fermentée</b><br />
52 g bread flour*)<br />
48 g whole wheat flour*)<br />
70 g water<br />
0.5 g instant yeast (or 1.5 g fresh yeast)<br />
<br />
<b>Final Dough</b><br />
200 g starter (all)<br />
170 g pâte fermentée (all)<br />
400 g raw potatoes, grated <br />
220 g cooked potatoes, riced or mashed (<i>reserve cooking water!</i>)<br />
50 g medium rye flour <br />
199 g bread flour*)<br />
181 g whole wheat*)<br />
5 g/1 tsp. molasses <br />
13 g salt<br />
1.5 g instant yeast (or 4.5 g fresh yeast)<br />
more water as needed (<i>I added 40 g potato cooking water</i>)<br />
<br />
*) <i>Original recipe: medium wheat flour Typ 1050</i>) <br />
<br />
DAY 1<br />
(10:00 - 12:00 am)<br />
Mix all starter ingredients, cover, and leave for 16 - 18 hours at room temperature.<br />
<br />
Mix ingredients for pâte fermentée at low speed for until all flour is hydrated, then knead at medium speed for about 6 minutes (DDT: 77-81ºF/25-27ºC). Cover, and leave for 1 hour at room temperature, then place in refrigerator for at least 12 hours (overnight).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPbCMY8AA2Q_1uXmFH-_2dxbp8ydNEJjfyDBoqsab4_Lxv4sO2GIO66mtUATz_RlZ9A7mBc1Gz9wq2LcehNB1KTe8ATH0aTyFff7TNQ0k97gbmBZDdnYZV_RrOaTz2rZn7WTl3pMtW_QD/s1600/IMG_5600.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPbCMY8AA2Q_1uXmFH-_2dxbp8ydNEJjfyDBoqsab4_Lxv4sO2GIO66mtUATz_RlZ9A7mBc1Gz9wq2LcehNB1KTe8ATH0aTyFff7TNQ0k97gbmBZDdnYZV_RrOaTz2rZn7WTl3pMtW_QD/s400/IMG_5600.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see the little potato pieces in the dough</td></tr>
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DAY 2<br />
Knead
all final dough ingredients for 4 minutes at low speed, then 8 minutes at medium-low speed, adding some of the potato cooking water as needed (dough should be very soft and sticky). Let it rest for 40 minutes, with one stretch & fold after 20 minutes.<br />
<br />
Preheat oven to 482ºF/250ºC, including baking stone and steam pan.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYK60pFhROidNP4ke-z_yW4GMX_aHV5Ysu02ij2tQIOSovBUZVP6xPE-OnzcbBUiWZtcwF5HpyIx0WVauMPpmxv1xRHHSTQCKTERC-_8TMgsZVyoow4LQqm9tCLJJt859eoUovy2wFIrq/s1600/IMG_5209.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaYK60pFhROidNP4ke-z_yW4GMX_aHV5Ysu02ij2tQIOSovBUZVP6xPE-OnzcbBUiWZtcwF5HpyIx0WVauMPpmxv1xRHHSTQCKTERC-_8TMgsZVyoow4LQqm9tCLJJt859eoUovy2wFIrq/s400/IMG_5209.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nicely risen dough</td></tr>
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Shape
dough into a round and place, seam side up, in a floured rising basket.<br />
<br />
Sprinkle with flour, cover, and proof for about 45-60 minutes at room temperature, or until it has grown 1 1/2 times its original size (finger poke test: a dimple should remain visible).<br />
<br />
Turn bread out onto a parchment lined baking sheet (or a peel to bake directly on the stone). Score. <br />
<br />
Place bread in oven, steaming with a cup of boiling water poured in the steam pan (or whatever steaming method you prefer). <br />
<br />
Bake for 15 minutes, remove steam pan, rotate the loaf, reduce heat to 400ºF/200ºC, and bake for another 30 - 40 minutes, until it is dark golden brown and sounds hollow when thumped on the bottom (internal temperature: 200ºF/93ºC).<br />
<br />
<a href="http://www.breadstorm.com/"><b>BreadStorm</b></a> users<b> (</b>also of the <a href="http://www.breadstorm.com/index.html">free version</a>)<b> </b>can <b>download</b> the formula:<br />
<br />
<iframe frameborder="0" height="636" src="http://bunfiles.breadstorm.com/bunfiles/RWY79E/T6KTZC/embed.html" width="100%"><a href="http://bunfiles.breadstorm.com/bunfiles/RWY79E/T6KTZC/">Götz Challenge: Britta's Double Potato Loaf</a></iframe>
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<i>Submitted at <a href="http://www.wildyeastblog.com/yeastspotting">Yeast Spotting</a></i></div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com8tag:blogger.com,1999:blog-1266479675389453667.post-25312420354721385372015-06-02T15:38:00.006-04:002015-06-06T17:53:07.963-04:00 CRACKLE COOKIES - A FUDGY CHOCOLATE FIX<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV9bjZaZjV7nPEmS68mDyWu9tu4W_L_I7j9pnMpnKcqgRgZIBkDGPa7UaS0Onhb-z022qOLCqVLGYHcP-tAj6rX9aUglegq6r_KPGA2cj56UkCdmDqaRXMahfok52p19s20VaOKQC6gza/s1600/IMG_5763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaV9bjZaZjV7nPEmS68mDyWu9tu4W_L_I7j9pnMpnKcqgRgZIBkDGPa7UaS0Onhb-z022qOLCqVLGYHcP-tAj6rX9aUglegq6r_KPGA2cj56UkCdmDqaRXMahfok52p19s20VaOKQC6gza/s400/IMG_5763.jpg" width="400" /></a></div>
<br />
After missing the <a href="http://avidbakerschallenge.blogspot.com/p/about-abc.html">ABC-Bakers'</a> May challenge - I made the <a href="http://www.christinamarsigliese.com/2013/03/brown-butter-banana-bread.html">Brown Butter Banana Bread</a>, but went on my trip to Germany before I could post it - the June project, <a href="http://www.christinamarsigliese.com/2015/03/tender-loving-crackle-cookies.html">Tender Loving Crackle Cookies</a> came just right to cure my baking withdrawal symptoms.<br />
<br />
Three weeks without touching a mixer or kneading a dough!<br />
<br />
I rarely bake cookies other than around Christmas - except, the famous <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0">NY Times Best Chocolate Chip Cookies''. </a>The crackled cookies looked really attractive, so I decided to give them a try.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhtGGytrtywAArFO5RX0YZfPsBX1qSe8hR14NakKrjUx39f4cFNhgX44FSyAJSPKsx5S-co9oMoJhWKjrHhmXTlLBu5t5cLkzxVYUaP3kZW75mpD2s5ON6qjg9RENpr62CD69rGz00I0o/s1600/IMG_5756.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhtGGytrtywAArFO5RX0YZfPsBX1qSe8hR14NakKrjUx39f4cFNhgX44FSyAJSPKsx5S-co9oMoJhWKjrHhmXTlLBu5t5cLkzxVYUaP3kZW75mpD2s5ON6qjg9RENpr62CD69rGz00I0o/s320/IMG_5756.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maine's own Allen's Coffee Brandy</td></tr>
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<br />
To enhance the chocolate flavor, I added <b>1/2 teaspoon espresso powder</b>, and, being a Mainer, for good measure, threw in another <b>1/2 teaspoon of Allen's Coffee Flavored Brandy</b>. Otherwise I didn't change the recipe.<br />
<br />
<a href="http://www.christinamarsigliese.com/2015/03/tender-loving-crackle-cookies.html">Christina's cookies</a> are perfectly risen small mounds - mine, alas, turned from nice little balls<br />
<div style="text-align: left;">
into this:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPWW1rlkQNU7XTt8u0zZeF2v77F6Arl4y0kyOp0NQVePLLBEAWTqHILhXi1l7nKOT3upw0uf0MC5p4mATrnNiW1pUZjVjapf3ufudim-vhMXUMqSmztfklDcqIs2vjDPWWMODALx9XlEf/s1600/IMG_5760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPWW1rlkQNU7XTt8u0zZeF2v77F6Arl4y0kyOp0NQVePLLBEAWTqHILhXi1l7nKOT3upw0uf0MC5p4mATrnNiW1pUZjVjapf3ufudim-vhMXUMqSmztfklDcqIs2vjDPWWMODALx9XlEf/s400/IMG_5760.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flounders!</td></tr>
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<br />
They spread like flounders, especially the ones I shaped last!<b> </b><br />
<br />
<b>Who was to blame? </b>I found the answer on <a href="http://www.davidlebovitz.com/2006/12/why-do-cookies-spread/">David Lebovitz' blog</a>:<br />
<br />
Overworking the dough? No, the butter shouldn't be cut in, but well combined with the flour. <br />
<br />
Slippery, greasy baking sheet? No, I lined it with parchment paper.<br />
<br />
Flour too soft? No, King Arthur's AP has enough gluten.<br />
<br />
Sugar too fine? No, I used regular granulated sugar.<br />
<br />
<b>Remained only one culprit</b>: temperature! The recipe calls for only cooling the dough half an hour before shaping, it doesn't mention a second chilling period after shaping.<br />
<br />
Even if you work fast - to roll the dough into "perfect little balls" you need to handle it, and it will warm up during that process. Therefore, placing the sheet with the cookies for <b>15 minutes in the freezer </b>before baking should firm them up and do the trick!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH98jFGsO4UY-m5eYixMEnaCzFcFsFgbYqDJpR7eCPdjV2a_9JtWxCLSx9gJkrgEUsc9-NMWex3vEV1SN-mO2WVLU6wTk8bQYIKulht94EFpielxp2gw6wufPWZPaUTiFsjDA60AotDuqd/s1600/IMG_5759.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH98jFGsO4UY-m5eYixMEnaCzFcFsFgbYqDJpR7eCPdjV2a_9JtWxCLSx9gJkrgEUsc9-NMWex3vEV1SN-mO2WVLU6wTk8bQYIKulht94EFpielxp2gw6wufPWZPaUTiFsjDA60AotDuqd/s400/IMG_5759.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place the shaped cookies for 15 minutes in the freezer before baking!</td></tr>
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<br />
I have to admit - at first I wasn't too smitten by my ugly cookies. I often find that, right after baking, cookies don't taste that great, but develop their flavor over time, so that they taste better the next day.<br />
<br />
The Crackle Cookies had an intense chocolate flavor, a delicate texture, and were so moist that my husband called them "fudgy". Unlike me, he is no great fan of dark chocolate, anyway, so he left the hard work of disposing of them to me. GOOD FOR ME!<br />
<br />
<br />
<b>CHOCOLATE CRACKLE COOKIES</b> (adapted from <a href="http://www.christinamarsigliese.com/2015/03/tender-loving-crackle-cookies.html">Christina Marsigliese's "Scientifically Sweet"</a>)<br />
(16 - 18 cookies)<br />
<br />
71 g all-purpose flour<br />
25 g Dutch-process cocoa <br />
1/2 tsp espresso powder<br />
115 g sugar<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
42 g cold butter, cut into pieces<br />
85 g finely chopped bittersweet chocolate<br />
1 egg<br />
1/2 tsp vanilla extract<br />
1/2 tsp coffee flavored brandy (optional)<br />
1 cup powdered sugar, for rolling<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneT2ptYqz3JC440J4JEMU6i9mjQiwCB462p8KxMy-YTNdI_Y8v8R63AyATn_oNs3902fgRloJBPBwz8MzZRdLeo0spAmV7rlv5uhYoLAtndy8UyD3Of3PPnVoJnoNQ4WJpsMnzDEQtm4d/s1600/IMG_5749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjneT2ptYqz3JC440J4JEMU6i9mjQiwCB462p8KxMy-YTNdI_Y8v8R63AyATn_oNs3902fgRloJBPBwz8MzZRdLeo0spAmV7rlv5uhYoLAtndy8UyD3Of3PPnVoJnoNQ4WJpsMnzDEQtm4d/s400/IMG_5749.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For chocolate lovers!</td></tr>
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Preheat oven to 375°F/190ºC. Line a baking sheet with parchment paper. Place powdered sugar in a small bowl.<br />
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Whisk together flour, cocoa powder, espresso powder, sugar, baking powder and salt in a medium bowl. Rub butter into dry ingredients until mixture resembles fine bread crumbs (there should be no butter lumps left!) Stir in chopped chocolate.<br />
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Whisk together egg, vanilla and Coffee Brandy in small bowl. Add egg mixture to chocolate mixture and stir with a fork until mixture is moistened and combined. Cover with plastic wrap and refrigerate for at least 45 minutes.<br />
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Using small scoop, shape dough into balls. Roll each in powdered sugar to coat, then place on prepared baking sheets 2 inches/5 cm apart. Place baking sheet for 15 minutes in freezer.<br />
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Bake for 8-10 minutes, or until just set but still slightly gooey in the centers.. <br />
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Let cookies cool on sheet for a minute or so, before, using small offset spatula, transferring them to a wire rack to cool. Serve warm or at room temperature.<br />
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<b>Storage: </b>Cookies keep really well, stored in a tin, at room temperature. Mine tasted still good even after one week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoM3mzBS570yDs-VvCJsR4mv-pNet5mOShr-w_pzWBMXU7usBr3RYMVsYqtzhNUmcsF1nkR5pN1CYQMRJHy4Fp8Lg5G_B52Zd4A2qFTJNLTn_W_D7e2J-Rrxzgx9PsoLsyPjUEy8Ej_2Y/s1600/ABC+Badge_Post.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoM3mzBS570yDs-VvCJsR4mv-pNet5mOShr-w_pzWBMXU7usBr3RYMVsYqtzhNUmcsF1nkR5pN1CYQMRJHy4Fp8Lg5G_B52Zd4A2qFTJNLTn_W_D7e2J-Rrxzgx9PsoLsyPjUEy8Ej_2Y/s1600/ABC+Badge_Post.jpg" /></a></div>
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If you would like to bake along with us - the <span id="goog_2082981735"></span><a href="https://www.blogger.com/">Avid Bakers<span id="goog_2082981736"></span></a> welcome new members!</div>
Karin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.com7