Tuesday, December 16, 2014

It’s brioche… nutella… flower or flour?

Nutella brioche flower ready to bake


An oh so sweet and dark secret revealed today! Posting day for the Bread Baking Babes shows us what Cathy chose this month. As our Kitchen of the Month she couldn’t have picked a better one because after all this is December and for us Dutchies it means we barely survived the Sinterklaas shoppingstress to be catapulted in Christmas spirits and all that comes with that.

Who needs a difficult bake? (No hands?) Well then, who needs a show stopper that looks far more difficult than it really is? Now we’re talking! So that’s what we have here: A Nutella brioche flower. As you might know I am no fan of Decorating the Dairy, Fickle on a Popsicle and Cream Cheese Crafts or Twirl and Swirl but if I can manage a bread to look like this, I bet you can too!

 

I used slightly different recipe than the one Cathy issued below and for the folding and turning part I watched the video in this link:

 ( just skip along to where the shaping takes place) http://www.thebreadkitchen.com/recipes/nutella-brioche-flower/.

Nutella brioche flower shaping

Nutella Brioche Flower

Makes: 1 large Nutella Brioche Flower
Adapted from:

For the sponge:

  • 1/2 cup (2.25 ounces) all-purpose flour
  • 1 1/4 teaspoons instant yeast
  • 1/2 cup (4 ounces) whole milk, lukewarm (90-100 degrees F.)

For the dough:

  • 3 large eggs, slightly beaten
  • 3 cups (13.75 ounces) all-purpose flour
  • 3 tablespoons sugar
  • 1 1/4 teaspoons sea salt
  • 1/2 cup (4 ounces) unsalted butter, melted
  • 1-2 teaspoons milk, if necessary to form a smooth dough

For the filling and glaze:

  • Nutella or similar hazelnut chocolate paste for the filling
  • 1 tablespoon milk plus 1 tablespoon water for glaze
  • Icing (confectioner's) sugar

To make the sponge, stir together the flour and yeast in a large bowl (or the bowl of your stand mixer). Pour in the milk and whisk the ingredients together until all of the flour is hydrated. Cover with plastic wrap and let it ferment for 30 to 45 minutes, or until the sponge rises and falls when you tap the bowl.

To make the dough, add the eggs to the sponge and whisk (or beat on medium speed with the paddle attachment) until smooth.  In a separate bowl, stir together the flour, sugar, and salt.  Add this mixture to the sponge and eggs and stir (or continue mixing with the paddle on low speed for about 2 minutes) until all of the ingredients are thoroughly incorporated. Let the dough rest for 5 minutes to begin to develop the gluten.  Then mix in the melted butter by hand, using a wooden spoon or Danish dough whisk or with the mixer on medium speed using the dough hook. Add in a couple of teaspoons of milk if the dough is too dry.

Transfer the dough to the work surface and knead for about 8 to 10 minutes until the dough is soft and smooth.  It shouldn't be too sticky too handle.

Form the dough into a ball and place it in a clean bowl.  It doesn't need to be oiled.  The butter should keep the dough from sticking to the bowl.  Let the dough bulk ferment in a warm place (70- 75 degrees F.) for 1-2 hours, or until doubled in size.

Meanwhile, cut out a circle of baking or greaseproof paper about 30 cm (12″) in diameter. Place the paper on a baking sheet.

To shape the flower, once risen, turn the dough out onto a surface, knock it back knead for 3-4 minutes. Divide the dough into 4 pieces and form each piece into a ball.

Roll a ball of dough out into a circle measuring about 25 cm (10″) in diameter. The dough should be about 3-4 mm (1/8″) thick.
Place the dough onto the baking paper and spread on a layer of Nutella, leaving a small gap at the edge. Don’t make the layer too thick but be sure to evenly cover the dough.

Roll out a second ball of dough, place it on the first layer and spread with Nutella. Repeat with the third and fourth balls of dough but do NOT spread Nutella on the final layer.

Cut the brioche into 16 segments but leave a small (3 cm/1½”) area in the center of the dough uncut. 

Nutella brioche flower ready to shape

Note about making the cuts: To keep from cutting too far into the center of the dough, and to make it more uniform, try using a ramekin or something small and round in the center of the dough while you’re making the cuts. (Wise advice!! I didn’t and was afraid my dough would tear in the middle )

Take a pair of adjacent segments. Lift and twist them away from each other through 180°. Lift and twist through 180° again, then twist through 90° so that the ends are vertical. Press the edges together firmly. Repeat this process for all pairs of segments.

Place the brioche in a large plastic bag or cover with lightly oiled film. Leave in a warm place for 1-2 hours to prove.

Brush with the glaze then bake at 160°C/320°F fan oven, 180°C/360°F conventional oven for 20-25 minutes.  I baked it at 375 degrees F. for 15 minutes, then turned it down to 350 and baked it another 5 minutes or so.

Place the bread on a wire rack to cool. Once cooled, dust lightly with icing sugar, if desired.  I didn’t think it needed the powdered sugar.

Nutella brioche flower

The Bread Baking Babes (current dozen) are:

Would you like to be a Bread Baking Buddy?

Cathy over at Bread Experience is host kitchen this month and she would love for you to bake along with us. Please hop over to her site and look at the wonderful step by step pictures she took, very helpful!

Here’s how:

Just make the Nutella Brioche Flower, then email your link (or email your photo and a bit about your experience if you don't have a blog) to: breadexperience (at) gmail (dot) comSubmissions are due by December 29th.  Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

 

Happy Baking!!

Tuesday, November 11, 2014

Even (even?) iets anders…. quilting the day away



Ik ben iets aan het doen waarvan ik geroepen heb dat ik er noooooit aan zou beginnen! Ik bedoel maar, als je een naaimachine hebt ga je toch niet moeilijk zitten doen om met de hand te naaien. Nou.. jawel dus. En ik vind het nog leuk ook! Wat zeg ik: leuk? Het is behoorlijk verslavend. Het gaat ook zo snel en het resultaat is ook snel al leuk. Nu nog bedenken hoe of wat.
Hmm de bovenste foto waar de sterretjes op de salontafel liggen maakt wel een heel leuk plaatje. Zouden ze zulke stof ook hebben aan de meter? Voor de randen? Haha alsof ik al zover ben.. dat duurt nog wel even. Voorlopig ben ik lekker aan het stempelen (heerlijk, precieze lijntjes, geen gedoe met aftekenen alhoewel ik de stempels wel belachelijk aan de prijs vind maar dat terzijde). 

Even kijken hoever ik ben en of het nog steeds leuk is. Beetje schuiven, beetje rommelen, tussendoor even wat anders doen en huppekee, leg maar een lapje neer en er is altijd dezelfde kat die dat plekje uitzoekt om zich te nestelen…

Monday, November 10, 2014

Bread by Dean Brettschneider


This book was due to arrive in halfway October but I guess the bake happy people at our national Post service had trouble delivering it because they liked it too much? Finally it arrived; a brand new baking book to browse… the cover alone makes you want to skip all sane advice on eating your veggies and varying your diet and keep your meals to bread and bread alone. This is the newly European released book:  Bread by Dean Brettschneider. Remember Pie? The book that made my mouth water? Well this is another book in the series by Dean Brettschneider and again the lay out is equally yummy.
BreadThe book starts with a history of bread making and an extensive list of ingredients, equipment and bread know-how shaped as we know from other breadbooks (eg Peter Reinhart) with step by step black and white pictures of shaping and the stages of kneading and proofing. Very helpful. With more than 60 recipes for rustic, healthy, savoury, sweet and festive breads from around the globe Brettschneider guides you through the process of bread-making, with expert tips, varied recipes and rich photography throughout. He explains the 11 basic ‘know-how’ steps in making and baking breads, from mixing or kneading dough by hand to fermenting and shaping dough, and to proofing, decorating, baking and cooling the finished product.
The last chapter is again dedicated to basic recipes (master formulas if you wish) as we know from his other books. I particularly like the schedule for building your own sourdough, it’s simple, clearly explained and answers questions you might have. Love the picture page with neutral, sad and happy sourdough. Glimlach
The book is divided in chapters as
- Savoury Breads and Sourdoughs
- Grainy and healthy breads
- Quick breads and scones
- Festive breads
- Not quite bread
- Sweet breads

Every recipe (metric and imperial measurements! very important!) has it’s mouthwatering color photos. And again there is the “not quite” chapter which I really like, it somehow makes the book more eh human? It is as if I can see the meeting where it is decided which recipes will make it into the book and which not, deciding this one needs to be in and hmmm I think this one not. And then there’s always the fun ones, not really bread, not really sweet or clearly savoury but fun in their own way… That’s when you get a chapter like this, featuring lavash style crackers, or Danish smorrebrod or a panzanella bread salad or the Nutella spiced French toast which the men in my house beg me to make…
I think it is quite an accomplishment to make a book with bread recipes where you turn page after page and think oh that one! No, that one first. More importantly they all seem do-able! Not intimidating at all. What you might miss in this book is that it dives right in with the recipes, there’s no order in difficulty ranging from easier to more complicated. I don’t mind because he really guides you through each recipe in the text.
So what did I decide to bake?
From the Quick breads and scones chapter I made the Spinach, Pumpkin Cumin and Feta Damper. Mouthwatering picture and it was a perfect idea to use some left over pumpkin. I just served a mustard soup to go with it and had a happy family munching away.
Then I tried the intriguing Brie filled Pain Miche…. Quite simple really and such a festive bread: you bake a boule, let it cool and cut out disc in which you insert a whole brie (in Europe we would use camembert because really… a wheel of brie? those are 50 cm in the round). Anyway you insert your cheese of choice in the cavity top it with a mixture of caramelised onions and garlic and bake again…. Wow!
The resulting loaf gets a crisp exterior and a melty cheese with the topping bubbling away on top! Who needs dinner? Just a bottle of red wine and good company.
IMG_5914
Published by Jacqui Small Books www.jacquismallpub.com (@JacquiSmallPub) and available from the usual book sellers elsewhere. Thanks to Jacqui Small for sending me this copy to review – all thoughts and opinions my own.

Thursday, October 16, 2014

Caramelized onion herb cheese bread



Sounds good no? Let me tell you it tastes even better than it sounds. What’s not to like about Katie’s choice this month? Wait, maybe we could add some bacon? I didn’t, not this time but I think it’s a sound idea. But first, yes you heard it right, Katie is back with her choice for a filled semi-braid acting as Kitchen of the Month. A rather straight forward herb scented dough, part whole wheat, filled with caramelized onions and cheese… Lovely!
IMG_5900
I used King Arthur’s White Whole Wheat (a 2 kg bag travelled all the way from their hometown in Vermont to my hometown in the Netherlands) and regular bread flour. Baked the onions and then baked some more because while the onions were cooling and I was out of the house one of my cats thought sweet caramelized onions were the perfect afternoon snack… Came back to find a nice empty circle in the center of the pan!
Furthermore used fresh rosemary and mozzarella along with aged Gouda and almost forgot to brush the mustard (Dyon in my case) on the bottom. A bit of fiddling –scooting the onions aside and brush mustard on then the onions back on top) but it was there. Good thing it was because I have been a bit heavy handed with the sugar and the onions were almost too sweet. Next time I will definitely add some black pepper and cut back on the sugar.
IMG_5903

Onion, Herb, Cheese Stuffed Bread

Total time: 3 hours
Ingredients:
  • Dough:
  • 1/2 tsp (.07oz, 2gr) sugar
  • 1 1/2 tsp (.18oz, 5gr) dry yeast
  • 1/4 cup (2oz, 59ml) water
  • 1/8 cup (1oz, 29.5ml) milk
  • 1/8 cup (1oz, 29.5ml) olive oil
  • 1 egg
  • 1 egg yolk
  • 1 cup (4.9oz, 140gr) whole wheat flour
  • 1 cup (5.4oz, 154gr) white flour, may not use all
  • 3/4 tsp (.15oz, 4.25) salt
  • 1 tsp (.05oz, 1.5gr) Herbes de Provence
  • Filling:
  • 1 tsp (.16oz, 4.5gr) butter
  • 2 tsp (.32oz, 9gr)olive oil
  • 2 medium red onions, chopped (1 3/4 cups, 7.6oz, 215gr)
  • 4 medium shallots chopped (3/4 cup, 3.3oz, 94gr)
  • 1 tsp (.14oz, 4gr) sugar
  • 15 fresh sage leaves, chopped (about 2 tbs - too light to weigh)
  • 1 tsp (.05oz, 1.5gr) rosemary
  • 1 tbs Dijon-style mustard (too difficult to weigh)
  • 1/2 cup (1.6oz, 45gr) Parmigiana Reggiano.
  • 1/2 cup (1.6oz, 45gr) Pecorino Romano (sheep's cheese)
  • 1 egg, beaten
Instructions:
  • Dough:
  • In large bowl, dissolve sugar in water.
  • Sprinkle in yeast; let stand for 10 minutes or until frothy.
  • Whisk in milk, eggs, egg yolks, oil, Herbes and salt.
  • Add the whole wheat flour and half of the white flour and stir to make soft dough.
  • Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic.
  • Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour or until doubled in bulk.
  • Filling:
  • Meanwhile, in large skillet, heat butter with oil over medium heat.
  • Add onions, shallots, sugar  and cook until tender,
  • Reduce heat, add sage, rosemary and continue to cook until caramelized, stirring occasionally, about 20 minutes longer.
  • Let cool to room temperature.
  • To shape:
  • Grease baking sheet or line with parchment paper; punch down dough.
  • Turn out onto lightly floured surface.
  • Roll out into 12- x 11-inch (30 x 27 cm) rectangle.
  • Transfer to prepared pan.
  • Spread mustard lengthwise in 3-inch (8 cm) strip down center of rectangle.
  • Top with onion mixture.
  • Sprinkle with 3/4 of the cheese.
  • Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction.
  • Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal.
  • Cover with towel; let rise in warm place for 30 to 40 minutes or until doubled in bulk.
  • To bake:
  • Brush top with egg. Bake in center of 350°F (180°C) oven for 25 minutes or until puffed and golden.
  • Sprinkle remaining cheese down centre of braid; return to oven for 5 minutes.
  • Serve warm or let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day; rewarm in oven before serving.).

Notes:
- Kneaded by hand, relaxing!
- Only used one egg in the dough and one egg for brushing. No reason, at the time I think that was what the recipe said. It didn’t
- Added about a 1/4 cup of biga to the dough, used about 1/8 cup of extra flour in kneading.
- Next time I will have to spread the filling out more over the middle, I don’t like the way there’s more dough on top than on the bottom. The strips were too wide I guess. Below is what I should have done…. Pictures from the past when I apparently knew what I was doing…
Old World Braided Coffe Cake weergegeven
- Ration filling to dough was just about right to eat a slice out of hand.
- Really nice to add some heat to it, add black pepper or maybe a chopped chili?
- Had to bake it longer than stated, approx. 35 minutes?
IMG_5905
Thanks Katie for stepping in this month and pick a wonderful loaf and a relaxing one at that! I really enjoyed baking this one, sometimes –more often these days- it is nice to bake something that smells so nice, looks so good and is not intimidating at all!
You can join the Bread Baking Buddies and earn your Buddy badge by simply baking your own version of this great braid by the end of October, sending a mail to Katie with your details and a picture (details at her blogpost) Please mention and link to the Bread Baking Babes in your post and ask for the Buddy badge! I am sure you will enjoy this one!
Do not forget to check the other Babes and see how their breads came out:
The Bread Baking Babes (current dozen) are:



Wednesday, July 16, 2014

Bread Baking Babes in a Tuscany state of mind: Panmarino!


toscaans deeg
Panmarino, also known as Italian Rosemary Bread, is a fairly easy bread to make. It takes about 20 hours, but most of that time is spent on the overnight biga. So that sounds good in the summer, a tiny bit of work the evening before and some work the day after and hey presto… a wonderful aromatic bread on your table!
Cathy invited us to participate in her Bread Experiences for this month’s recipe and chose a Tuscan bread as Kitchen of the month. Tuscan why? (Well apart from the obvious reasons because well you know.. who can object to Tuscany?) But no this Babe participated in the workshop Plated Stories in beautiful Tuscany, and if that alone wasn’t already enough to make us all green with envy, Cathy of course also met with two other fabulous Babes: Jamie (Life’s a feast) and Ilva (Lucullian delights)! So, we, other Babes left in the not so green woods, ignored them for a bit and after sufficiently punishing them by not passing the wine bottle we decided to act normal again. Or.. what passes for normal in our little group. Knipogende emoticon
The recipe is from The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute.The story of Panmarino as told by Carol is that this bread recipe comes from a place called Ferrara near Venice and is the invention of a baker named Luciano Pancalde.
Apparently years ago, Luciano was reading a biography of the d'Este family who once ruled Ferrara. He came across descriptions of the spectacular court banquets, which featured rosemary bread with a crust that "sparkled with diamonds". Of course, just like all good artisan bakers, Luciano experimented and baked until he came up with this wonderful aromatic, fresh rosemary fragrant, dome-shaped bread where you slash the top in the pattern of a star and sprinkle chunky crystals of sea salt into the crevices.

Now that I read this again, I realise I had this dome shaped bread, slashed a star pattern on top but totally forgot to add the “sparkling diamonds”! Ugh!
IMG_5336
Panmarino
Makes: 4 Loaves
Biga:
  • Bread flour 143 grams/5 ounces
  • Water 122 grams/4 1/4 ounces
  • Pinch of instant yeast

Final Dough:
  • Bread flour 884 grams/1 pound 15 ounces
  • Water 477 grams/1 pound 1 ounce
  • Milk 44 grams/1 1/2 ounces
  • Biga 265 grams/9 1/3 ounces
  • Salt 23 grams/3/4 ounce
  • Pinch of instant yeast
  • Olive oil 88 grams/3 ounces
  • Chopped fresh rosemary 9 grams/1/3 ounce

    Preparing the Biga:
    Combine the bread flour, water and yeast in a large mixing bowl. Stir with a wooden spoon until well blended.  Scape down the edge of the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.

    Making the Final Dough:
    In the bowl of a stand mixer, combine the bread flour, water, milk, and biga. Using the dough hook, mix on low speed until blended.
    Add the salt and yeast and mix on low speed for 5 minutes.  Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth.  When the gluten is fully developed, mix in the olive oil and rosemary on low speed.

    Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.
    Remove the dough to a lightly-floured work surface and divide it into four 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.
    Place two couches on a separate work surface or bread board and dust them with flour.

    toscaans 1Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds.  Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold.  Repeat the process with the remaining two loaves and the second couche.  Cover with plastic wrap and proof for 1 hour.

    About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.
    Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. This particular formula doesn't say to do this, but you can sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds." (see there you go, that is what I subconsciously remembered and –thus- why I forgot LOL)

    Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.
    Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.
    Remove the loaves from the oven and transfer to a wire rack to cool.
 foto 3
My notes:
- oh so easy! and fragrant!
- you don’t have to reduce the amount of dough… it makes four smallish loaves and freezes beautifully!
- I think I could have used more rosemary because the flavour wasn’t as distinct as I thought it would be.
- Mine were slow risers so prepare to take your time with the second proof
- I think mine could have had a bit more time still in the second proof, I found them surprisingly firm inside.
- or maybe a bit more liquid to get more defined holes in the bread. They were there but they could be more prominent
As I am writing this we are preparing for our holiday and I will set this post ready to post on the date. So I can’t direct you to Cathy’s page right now where you will find the details for the Buddies but I do think you Buddies, need to just add this bread to your repertoire. It’s a good one!
You can join the Bread Baking Buddies and earn your Buddy badge by simply baking this wonderful Tuscan bread by the end of July, sending a mail to Cathy with your details and a picture (details at her blogpost) Please mention and link to the Bread Baking Babes in your post.(ask for the Buddy badge!) I am sure you will enjoy this one!
Do not forget to check the other Babes and see how their breads came out:
The Bread Baking Babes (current dozen) are:

Monday, June 16, 2014

Bread Baking Babes heard it through the grapevine….


Now that we did it, I wonder why none of us had thought of adding wine to dough before…. Tanna showed us the way in her capacity as Kitchen of the Month. A travelling kitchen I might add with a “nomad bread baking library” (what are you packing dear? Oh just the essentials; my bread baking library…”) Grand I tell you!
Now this bread… really it got it all, it has the shape, it has the booze, it has spunk. Of course this time I saw fit to change the h** out of it. Not because I don’t like my wine, not because I am not a fan of spunk but the baking of this bread happened to collide with an order to bake bread for a “deluxe” BBQ. (Don’t ask me what the luxurious part was of this BBQ, I wasn’t invited, just asked to provide bread).
So yes, I added wine but mixed it with water and orange juice, and no I didn’t add any salami. I was tempted but I feared that salami didn’t appeal to the luxury part of the bbq party… so I left it out. I did however add bulghur, linseed and thyme

IMG_5334
Beaujolais Bread
Recipe By: A Passion for Bread: Lessons from a Master Baker
Yield: 16 rolls or a grape cluster
Ingredients:454 grams white bread flour, unbleached, unbromated, 16 oz; 3.5 cups
7 grams fine sea salt, .24 oz; 1 1/8 teaspoons
5 grams instant dry yeast, .18 oz; 1.5 teaspoons
21  grams honey, .75 oz; 1 tablespoon
320 grams Beaujolais wine, 11.2 oz; 1 1/4 + 2 tablespoons
113 grams salami cut into 1/4 inch cube; room temp, 4 oz; 1 cup 
1. Scale all dry ingredients in a large bowl.
2. Add the honey to the dry ingredients and using your hands bring loosely together then form a well in the center.
3. The wine should be between 82° F and 84°.
4. Add the wine to the well in a slow steady stream as you rotate the bowl with one hand while simultaneously mixing the wine into the dry ingredients with your other hand.
Frequently scrape your fingers and the bowl to gather all ingredients into the dough ball. The bowl should be quite clean.
The dough will be soft, slightly wet and extremely sticky.
The dough should be just coming together. (taste to be sure salt was added)
Turn the dough out onto the counter.
The dough will be very sticky; do not give into the temptation to add more flour.
Kneading wet dough:
Hold hands, palms facing up, at opposite sides of the dough mass. Slide your fingers under the dough and lift the dough an inch or so from the surface. Squeeze your thumbs and index fingers together to form a tight OK sign through the dough.

While holding the OK sign, continue to curl thumbs and index fingers tightly together to pinch off a portion of dough. Working as quickly and smoothly as possible, moving the dough mass in approximately 1 to 1.5 inch increments, until the entire dough mass has been worked through. You should begin to feel the dough coming together.
“Remember, your hands are your memory-pay attention to the feel of the dough as it comes together.”
Turn dough a quarter turn and continue lifting, pinching and turning until it begins to take on an identifiable shape and becomes less and less sticky; taking anywhere from 5 to 15 minutes.  Resist the urge to add flour. A scraper is useful in collecting all the dough off the work area. Consider the dough kneaded when it forms into a ball. The dough should be soft, pliable and hold it’s shape; it should not be stiff and dry.
Form dough into ball: using both hands, lift front and fold over, quickly dropping it down to the counter. Repeat 4-5 times until a ball is formed. Use the scraper to ensure all the dough is gathered. Using the palms of your hands, flatten the dough ball into a rectangle. Scatter the salami evenly down the middle. Wrap the sides up and over salami, pinch dough together, turn and repeat until the salami is incorporated. Form into a ball.
Fermentation will take about one hour in a warm 75 to 80 degrees Fahrenheit draft free place.
Dust the counter lightly with flour. Place the dough onto floured counter. Pat into a thick square. Lift the two right corners and fold into the center patting the seam lightly. Lift the left two corners and fold into the center lightly patting the seam down. Repeat with the top two corners and the bottom two corners meeting in the middle patting down the seams.
Return the dough to the bowl seam side down, cover and return to a warm draft free place for about an hour. Repeat this process one more time. Total Time: three hours.

Cut the dough into 16 equal pieces with the bench scraper. (More or less… my dough liked to be in 18 equal pieces Knipogende emoticon)
Use parchment paper or a silicone liner in a baking sheet.
Roll 15 pieces into a small ball shape for rolls, the last piece will become the grapevine. Create a triangle by setting four balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side.
With the last piece of dough roll it into a rope about 10 inches long and shape it into a curved grape vine shape that you attach to the top of the grape cluster. Dust with flour.

8. Final fermentation
Final fermentation may take from 60 to 90 minutes. If it over proofs but dough will be unusable. Set the timer so that you can record the time it takes for the final fermentation. Place the baking sheet in a warm 75 to 80°F draft free place. Final fermentation will take from 60 to 90 minutes.
Preheat the oven to 450°  with a baking stone about 30 minutes before you are ready to bake. An effective and cheap way to achieve a crisp crust is to cover the bread with a stainless steel bowl when it is first placed in the oven on the lowest oven rack.
Slide the baking sheet into the oven onto the pre-heated baking stone.
Here the directions call for using a stainless steel mixing bowl to cover the grape cluster in the oven. I don't have a bowl that big. I believe it's more likely you may have a  rectanglular
pan that would fit over the grape cluster. What ever you find to fit over it take for 10 minutes with the dough covered and then remove the bowl. Continue to bake until the bread is golden brown has a thick crust, total additional time 15 to 20 minutes. The total time then would be 25 to 30 minutes. The bread will be fully baked if it registers 185 two 210° F.
When fully baked transfer to cooling rack for at least one hour to cool.
My notes:
- there were quite a few Babes that commented on the rising (as in almost none) but that didn’t trouble me probably because I used far less wine in the dough
- the rolls looked great, smelled wonderful… the taste? Not a clue. The dear caterer is not one of great communication skills. Never got word on how the bread was received. I thought it looked grand! Really!!
Check out how the other Babes handled the dough:
The Bread Baking Babes (current dozen) are:
Would you like to be a Bread Baking Buddy? Just make the Beaujolais Breadand then send Tanna your link  (refer to the info in her announcement post). Submissions are due by June 29th.  Once you've posted, you'll receive a Buddy badge for baking along.
I hope you will join us!
















Friday, May 30, 2014

The Roundup! Wild Rice and Onion Bread–> Bread Baking Babes May 2014



The month of May, my turn to host the Kitchen of the Month. For this recipe I looked up Peter Reinhart’s revised recipe of Wild Rice and Onion bread as it appears in “Artisan Breads Every Day”. My first loaf wasn’t that much of a success but my oh my… that second and third… (adding fried onions in the second and caramelized onions in the third) sure was a hit! Following are the Buddies who took the challenge and run with it. Enjoy!


Robin at a Shaggy Dough Story


Robin at A Shaggy Dough Story is a first time Buddy and a novice blogger dedicated to bake good bread and I am very proud to have her baking with us. Fabulous looking bread with a golden crust! Who needs more?




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Karen added Wild Rice and Onion to her Kitchen Stories. Turns out this bread was on her to-bake list for a long time, well… consider it done (and well done!) She used wild rice and flaked dried onions.







This is Paola, to be found over at Le Mie Recette con Esenza, a lovely golden crust and using kamut as part of the flours! She used brown rice instead of wild rice and caramelized onions in her version.







rice and onion bbb may 14

And here’s Carola blogging at Sweet and that’s it!. She is in the midst of an house overhaul… and still found time to bake and blog! Dedication I say!. She says: we had the floors redone, .. Unpack-clean-write blog - unpack-clean-write blog...






Claire (or rather Claartje Knipogende emoticon) sends us this beautiful bread from Scotland. Her experience wasn’t the best of yet but I think it certainly is a winner in looks. (and do click over to see that cute black lab!


brown rice bread closeup

Look at that!! Sunita added dried cherries to her version of this bread! (See… told you it was such a versatile dough!) She tells her story at My Foodlab, go on over!








Renee’s tale of this particular bread is all about diversion and shortcuts and turned out a gorgeous loaf… which I love!Take that recipe and go make it your own, so that’s what she did in her Kudo’s Kitchen.









Now look at this one and the one above… how similar are they? These two are baked by Sandie and her post is to be found @ Crumbs of Love!







Soepkipje turned out such gorgeous loaves without the added sugar and reducing the yeast (as we all did in this one haha, there is such thing as too much yeast in bread) and I would love to show you her picture but … either there is something wrong with me or with the picture itself but I have so much difficulty transferring a pic from Ipernity to here.. so sorry Rita, if you would like me to send the pic in a mail I will gladly add it here. Until then I’ll add the link to it: http://www.ipernity.com/doc/soepkipje/32759997

So… this is it for this month! I really enjoyed reading what you did with the recipe, love to see your diversions and omissions. And most of all looking at this diverse array of breads, small and large, in rolls and boules. Simply wonderful and I really would like to thank you all for participating this month and being a true Bread Baking Buddy!!
Thank you!

Karen