October 27th, 2013
Monthly Archives: October 2013
October 26th, 2013
Apple Hazelnut Rolls
And here is already the second recipe for freshly baked breakfast rolls. They need – similar to the last recipe – only a short time in the morning until they are ready to bake, but need a little bit more attention the evening before when the dough is prepared. The apple has to be peeled and cut, the soaker has to be made and the nuts hast to be roasted and cut. But the rolls are worth the effort! They are slightly sweet due to honey and apple with the deep flavour of roasted nuts and hazelnut oil, combined with the complex flavour of the long, slow rise over night.
That I soaked the apple pieces together with the rolled oats in boiling water was done by purpose. The apple I use is from an old variety (presumably Jakob Lebel) and turn brownish as soon as you cut them. This change in colour is due to the reaction of an Enzyme in the cells which are demaged by cutting the fruit. To scald the apples with boiling water denatures the enzymes and turns them inactive, so the apple pieces will not turn brown.
October 19th, 2013
Breakfast Rolls with Yoghurt
I was thinking about calling this recipe “Fast Breakfast Rolls” But then I realized that my kind of “fast” is not what other people would consider as “fast”. Fast means for me: I spent 15 minutes the evening before baking (and even then did my mixer most of the job) and need another 45 min the next morning (including shaping and baking) until I can serve the rolls. The ten to twelve hours the dough needs to rest do not count for me because during that time I normally sleep!
And during I sleep the dough develops a great flavour due to a long and slow fermentation. The little bit of yoghurt enhances the taste as well with it slight tangy flavour, similar to my favourite Yoghurt-Sesame-Rolls. The gentle shaping and short proofing period I saw on Brotdoc and it works very well for this rolls.
Flavourful, crusty and with a soft crumb are they perfect start into the weekend!
October 16th, 2013
Pumkin Potato Bread baked in a baking frame
Some time ago my boyfriend built me a beautiful wooden baking frame. The frame is now well burned in, oiled and ready to use. And so I baked last weekend a potato pumpkin bread.
I found a sliced halve of a big butternut pumpkin from last year while I sorted the freezer. To make room for something new, I decided to use it in a bread. I baked the pumpkin side by side with some potatoes in the oven. To bake vegetables in the oven enhances the flavours. The already good flavour of the butternut gets even more intense. And this intense flavour can now be tasted in the bread, too, along with the complex flavour of the sourdough.
A great bread – or better said four – for World Bread Day 2013!
October 13th, 2013
Kanelbullar
Category Cake & Pastry Tags: Butter, Cardamom, Cinnamon, only with yeast, Pâte fermentée 21 Responses
Now we are really in the middle of autumn. It is this kind of autumn that makes you searching for your scarf and cap. This kind of autumn that puts soups and stews on top of your “to cook” list. And this kind of autumn which makes you cuddle up on the couch with a good book and a cup of tea. And if this cup of tea comes with kanelbullar, the Swedish cinnamon roll, then everything is good once again.
Would I tend to use exaggerated titles, I would call this cinnamon rolls “the world bests”. But do not and so I will only state: They are the best I bake until now. They have such a soft and fluffy crumb with a strong cinamon flavour, they won me over directly.
For cutting the rolls I used the trick with the dental floss: A dental floss is placed below the log shaped dough and the ends are crossed over the top of it. Pulling the sling together will cut the rolls in a perfectly manner!
October 4th, 2013
Spelt Pretzel Rolls
Annette asked at the recipe for Ulmer Spatzen if she could use spelt flour instead of wheat flour for the rolls. I told her that it should be fine to bake the rolls with spelt. Parallel my brain started to work. I was dreaming about pretzels already for quite some time, so baking a spelt pretzel roll sounds great for me.
At the end I made a new recipe, because I decided that I would rather use a pâte fermentée and hot soaker to prevent the pretzel rolls from getting dry, something that can happen easily when baking with spelt flour.
Due to the soaker the rolls has the perfect crumb, dense but soft and not dry at all. A perfect pretzel roll!