For thanksgiving I again made my pumpkin bread (recipe), and this time I made one jack-o-lantern, like last time, and one bread shaped like a turkey.
Thanksgiving turkey bread
The picture was taken the day after the bake (Wed bake) and due to some bubble under the crust, it wrinkled a little). Still, this worked out well I think, both shape and flavor. There is nothing left at least!
Hi there,
is someone there who can explain to me what is "baker's percentage"?? How to use cup,ounces,kilos,grams and etc. I was looking on the internet and those answers are wrong or I do not understand principles. Please, help me.
Thanks you Saintdennis
The Artisan web site (www.theartisan.net) has several recipes for semolina breads. Today, I made one of the ones that uses 100% durum flour. (The others are 1/2 durum and 1/2 AP flour.). This uses a biga made with 20% of the total flour in the formula. It has really short fermentation times - a 30 minute "rest" which serves as the bulk fermentation and a 75 minute proofing.
I formed two small round loaves of about 400 gms each which baked in 25 minutes.
The recipe said nothing about scoring the loaves, so, with some trepidation, I baked them without any scoring, and ... BOOM! ... did they ever burst!
This is a very sweet bread, although it has no sugar or other sweetener in the formula. It will make wonderful toast, I expect.
I have little prior experience with round loaves of any Italian breads, not to mention semolina breads. I would appreciate any information regarding traditional scoring of this type of bread. Or do they just let it break out willy-nilly?
Le Pagnotte di Enna
Le Pagnotte di Enna
Le Pagnotte di Enna - Crumb
David
Stollen, Tried and True sainsbury’s
12 ozs white bread flour, I use regular all purpose.
1/4 teaspoon salt
2 teaspoon yeast, (easy blend)
1/4 pint milk so this is 5 fluid ozs UK, and 4 fluid ozs U S.
3 ozs softened butter
2 ozs sugar
1 egg
2 ozs currants
2 ozs raisins
4 ozs sultanas (white raisins)
1 oz mixed peel chopped fine
2 ozs cherries, quartered
1 ozs chopped walnuts, (I left these out)
6 ozs almond paste
4 ozs icing sugar
1 tablespoon fresh lemon juice
Set oven to 375'
Mix salt with flour and place in warm bowl, place in low oven few minutes to completely warm flour mix, add yeast and stir in. Warm milk, butter and sugar, stir to dissolve. Whisk egg into liquid make sure it's not hot only warm, then pour onto flour mix. Mix well until the mixture leaves the sides of the bowl cleanly, now add fruit and walnuts if wanted. Turn out onto board and knead 5 minutes, until fruit are evenly distributed through dough. Return to bowl, cover with Saran/cling film and leave in warm place to double.
Turn out, lightly knead a moment, roll into oblong about 14 inches x 8 inches. Roll almond paste into sausage-shape about 13 inches long, lay down middle of dough, then roll dough round it, squeeze ends to close. Neaten shape, place on oiled baking sheet, cover with damp clean tea towel, when well risen bake about 35 minutes, at 375F. Allow to cool, remove from baking sheet to cooling rack.
Meanwhile mix icing sugar with enough lemon juice to make stiff paste, spread on warm stollen add a few extra chopped cherries down center, let cool completely, This recipe freezes well. I added extra almond paste.
Related Recipe: Stollen
Last time I was at this whole wheat section of the bread forum, [8 months ago maybe] there were posts about whole wheat bread. To me that means 100% whole wheat. And it seemed to mean that to the other posters back then. What does it mean to you people? Some whole wheat, mostly whole wheat, a little whole wheat. Do we really need a forum titled 100% WHOLE WHEAT? If so lets please start one. I've been thru about 20 posts that describe increasing the whole flour amount, or adding bread flour, It sounds like the business definition of whole wheat has been adopted here....i.e. whatever thier lobby people paid congress to say it means. It's still the english language and bribing congressmen aside, whole means entire or all of something, and wheat is a grain surrounded by bran with an intact germ inside. Everything else is dead flour. The business man's delight. That's my .02.
Ron
Aunt Bert's Cinnamon Roll's
Scald 1 Cup milk, add:
5 Tbsp. Sugar
1 TBsp. Salt
Mix - then set aside to cool.
Dissolve 2 ½ tsp. dry yeast and 1/8 tsp. ground ginger in 1 cup luke-warm to medium warm water. Yeast should start to bubble a little in about 15 minutes.
Put milk mixture in large bowl and let it cool before adding yeast mixture.
Add 3 cups of flour, (I always use Gold Medal All Purpose) beating good. Then add 6 Tbsp Wesson oil (or any kind of liquid shortening). Add rest of flour (about 3 Cups).
Raise once. Punch down dough, cover with bowl and let dough rest for 5-10 minutes.
Lightly dust your counter top with flour. Roll dough into rectangle and brush the top with melted butter, add the filling. Roll the rectangle up and cut 1" slices. I don't usually measure the filling, I just go by feel but below is a low end estimate you should probably double it.
FILLING:
1 cup brown sugar, packed
2 1/2 tbs ground cinnamon
I take my huge 17x12x3 pan and spray it with Pam, then line it with parchment paper (the Pam helps keep the paper from curling up and also gets the spots the paper doesn't cover). Then I melt approx. 1/4 cup of butter (more or less) and pour it in the bottom of the pan. Then I take cook and serve butterscotch pudding powder (DO NOT USE THE INSTANT KIND!) and sprinkly some very lightly over the butter. (don't over do it, less is more) Place the cinnamon rolls in the pan approx. 1" apart; let rise again. (typically this takes an hour for me) Bake at 350° until done in the middle. (30-45 minutes is how long it usually takes for me)
ICING: Usually I take 1 pound box of powdered sugar and mix with 1/8 to 1/2 tsp of maple flavoring then add enough milk to make it runny enough to pour. Sorry, again I don't measure usually. Make it to the consistency you like. After I take the rolls out of the oven, I let them cool 5 minutes then pour the icing over the top of all the rolls. I like to have them just barely iced, it keeps the tops soft and from feeling dry and adds a little kick with the maple.
This batch I accidently put more icing on them than I usually do but they still taste dandy. (and usually it's a little runnier too so it's more like a light glaze) Some people like a cream cheese icing on them but not me.
Makes approx. 20-24 rolls. I have a huge 17x12x3 inch pan I always bake the entire batch in. It's by Chicago Metallic Professional. These always come out perfectly done, not doughy. I like that they have a little crunch to the crust. You could make these of course in smaller pans and bake in several batches. When I am giving these away I use those little square tinfoil pans and I think they held 5. That was a nice size to give away to friends and neighbors.
I made these for a church potluck once before and I had people hunting me down to get the recipe. I was asked to make these for the potluck tomorrow by several people after the last time I took a cheesecake and they still couldn't stop talking about the cinnamon rolls, LOL.
Sorry I am not so good at writing directions. I use this same basic dough recipe for cloverleaf rolls. I will be making some for THanksgiving and will post a pic then. : ) This recipe is supposed to be almost 100 years old (the dough recipe anyway) and is from my husband's Great Aunt Bert who they think got it from her Aunt or Mother. Don't know if it's true or not but it sounds good, LOL.
Amy in Alaska
I checked on Wheat Montana's site today and saw that their whole wheat flour has a protein content of 15-16%!! It's the flour I've been using; I have noticed that with most recipes I have to add more water than suggested, but I didn't put two and two together. I'm thinking that in order to adjust for a more fragile gluten network formed in a whole grain dough that the protein level should be higher than a white flour, but this seems excessive. (And I don't even know if I'm right about the whole protein thing being higher.) I can't find any info in any of my books about this subject. Can anyone enlighten me?
SOL
I made a stab at some 100% WW rolls today. (Well, I did sub in about 70 grams of white cake flour because I didn’t have enough WW pastry flour.) I was surprised to realize that shaping those little balls was a lot more difficult than shaping a loaf sized boule. I’m generally happy with the results, though I probably should have allowed the rolls to proof longer. Laurel suggests allowing rolls to actually overproof. The final rise time is projected at 45 minutes in a 95F environment. I didn’t have an easy way to create a proofing chamber for a sheet of rolls, so they took a lot longer, and I was impatient.. Here’s a shot of the crumb. That's an 8 oz coffee cup for reference.
Whole Wheat Dinner Rolls for Thanksgiving
- based on Dinner Rolls for Aunt Agatha in Laurel’s Kitchen Bread Book
SOAKER
35 grams potato flakes
150 grams WW pastry flour
50 grams finely ground red WW flour
230 grams finely ground white WW flour
¼ cup buttermilk powder
1 tsp. Salt
340 grams water
BIGA
470 grams finely ground white WW flour
340 grams water
½ tsp. Instant yeast
FINAL DOUGH
All of soaker
All of biga
7 Tbsp. extra WW flour
2 tsp instant yeast
3 tablespoons honey
1 egg
1 tsp salt (increase to 1¼ tsp)
¼ cup (56 grams) soft unsalted butter – ½ stick
Chop BIGA and SOAKER into several pieces with bench knife. Mix with remaining ingredients on slow speed for 1 to 3 minutes, using extra flour only if necessary. Switch to dough hook, and knead for 2 minutes. Let rest one minute or so, then slowly knead for about another minute, checking for windowpane.
Let dough go through one rise and then shape, rise and bake. .
For a brown and serve roll, bake at 275F for 30 minutes. To serve, preheat the oven to 450 and bake the rolls about 15 minutes, or just until nicely brown. Don’t overbake.
As with any bread, don't cool them on the baking sheet! I parbaked them at 275. When they cooled for about an hour, the top surfaces had shriveled just a tad, and the bottoms were a bit moist. Next time I'll use a cooling rack!
If time permits, I'll do a 2nd attempt before Thanksgiving. For one thing, I'd like to see if the shaping gets any easier with more practice. But for now, these are in the freezer, and will do.
Hi,
Today, while my grandchildren were visiting, I discovered that I have a gallon of apple cider that is no longer sweet cider. By the time the boys (2 1/2 and 6 1/2) left, I thought of consuming it but then again I thought of how could I use this to make a starter. Since I do have a gallon of this stuff I have enough to play around with.
I was wondering, has anyone tried to make a starter using apple cider and flour? If so, what amounts did you use and what type(s) of flour.
I am pretty new to this site but have been baking breads for about 40 years, sourdough for about 1 year and mostly just a rye sour.
Thanks,
Elaine