Tag Archives: only with yeast

April 1st, 2012

Yoghurt-Butter-Crescents

Category hand kneaded, Overnight, Rolls  Tags: , , , ,   14 Responses

Joghurt-Butterhörnchen Sunday morning, sunshine instead of the precasted rain, a cup of coffee and a crispy butter crescent –  is there a better way to start the day?

I tested a new variation of my overnight recipes – Yoghurt-Butter-Crescents. After the Croissant bread it was time to laminate another batch of dough.

When I prepare the dough I decided to use some of the yoghurt I found in the fridge together with a milk roux as liquid component for the dough. I kept the yeast amount small to enable proofing overnight and this low amount of yeast made laminating easier, too, because the dough nearly did not rise during the laminating.

The yoghurt gave the crescent a slightly tart aroma and the long proofing make the taste more complex. The Crescents are light and crispy after baking and the honey comb structure of the crumb is not bad but still away from perfection. But this are the best croissants I ever bake so I am still happy with them!

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March 22nd, 2012

Cheescake Squares

Category Cake & Pastry  Tags: , , , ,   6 Responses

Quark-Ecken In the next days I will post some recipes which are waiting to get on my blog since I started writing. This is the first one:

Sometimes inspiration will be followed by inspiration. That happened to me when Clair posted a comment to my almond honey crescents in which she wrote that the recipe inspired her to crescents with a cheesecake filling. This comment make me then think of this cheesecake squares.

The cheesecake squares are sweet pastry on basis of a rich yeast dough, made with a poolish for a complex flavour and water roux for a soft crumb.

The filling I used is similar to the filling of my favourite cheesecake recipe.

The cheesecake squares are a beautiful snack with a cup of coffee on a Sunday afternoons.

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March 20th, 2012

Fast Curd/Quark Rolls

Category hand kneaded, Rolls  Tags: , , ,   10 Responses

Quarkbrötchen I did it. I submitted my Ph. D. thesis yesterday. A great part of the work is now done. Now I have to prepare my defense in may. So I will prepare a talk and start reading paper and learning once again in some days. But at the moment I try to relax and enjoy the luxury of not writing 16 hours a day.

During this 16 hours-writing days in the last days before submission, baking bread had to be something fast. But to stop baking at all was no alternative, I needed it to keep myself grounded. The recipe for the Quark/Curd rolls is a fast one, at least in my eyes. It does not require a Starter, Poolish or Pâte fermentée , so you can immediately start with preparing the dough. It only require a Milk roux, which needs about half an hour for preparing and cooling down. I decided to call the Water Roux in recipes where I prepare it with milk “Milk roux”. It fits better to the ingredients used.

The fast curd rolls are very soft and stay fresh very long due to curd and milk roux. The curd give the roll a little tanginess, balancing the missing  flavours from a starter or prefement. Perfect for days with less time!

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March 11th, 2012

Roll Rustiko

Category hand kneaded, Overnight, Rolls  Tags: , , ,   12 Responses

RusticoChristine mentioned in a comment to the Overnight-Krustis, that a recipe for kneading with hand would be nice. That is true, of course and so I tested for the next rolls a variation without kneading by a machine. Really kneading was not necessary either, because the gluten network was developed by folding the dough every 30 minutes for 2 hours. After folding 3 times the dough had a nice silky sureface, telling me that the gluten network was now fine.

For Forming the rolls I tried a new Idea. After folding the dough into a square I used my dough scrapper to cut it into smaller squares. After I placed the rolls on baking tray, I used the dough scrapper again, pressing it lengthwise for about 2/3 into the roll. Then I left the rolls to proof overnight. The next morning I just had to place the tray in the hot oven without fussing over slashing rolls. They had a nice ovenspring and cracked nicely along the imprint I made with the dough scrapper.

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March 1st, 2012

Sahne-Brioche

Category hand kneaded, Overnight, Rolls  Tags: , , , , ,   27 Responses

Sahne-BriocheBrioche, that is a featherlike Breakfast pastry. The recipes vary, from rich to very rich with more than 50% Butter and Egg in relation to the flour. That tastes good, but it’s really rich. So I hesitated to bake them, but then I thought about a leaner variation. My Brioche contains 2 Eggs for 500g flour and about 20% Fat from Butter and cream. I heated the cream with some flour for a Water Roux (or more correctly Cream Roux) so I could add a higher amount of liquid to the dough. The amount of yeast is very low so I could leave the dough to proof overnight on the counter.

I do not own Briocheforms, so I bake them in a Muffin pan. I do some as typical Brioche a tête and some as bubble top like in this recipe from Dorrie Greenspan I found on Bon Appétit. To prevent the brioche from sticking to the pan I placed each Brioche on a baking paper squares and transferred them with the paper into the pans.

Due to long kneading and water roux the crumb is soft and regular and can be tore into long fibres. The taste is complex, buttery and creamy – perfect for a sunday morning breakfast.

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February 24th, 2012

Overnight Krustis

Category Rolls  Tags: , , ,   32 Responses

Übernacht-KrustiAnd now I am posting the next overnight recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I’m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance.

At the moment I try to find the perfect recipe for rolls which rise overnight on the counter. This time I baked “Krustis”, which I formed in the evening. In the morning I just had to place the tray in the oven, wait for 20 min and then I had some crispy rolls for breakfast. The rolls had a good ovenspring and a nice open crumb with a deep complex flavour. I really like them!

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February 19th, 2012

Fried dough: Geknotetes and Berliner

Category Cake & Pastry  Tags: , , , , ,   6 Responses

Geknotetes I’m always relieved when the time of carnival lays behind us, as I told before. Sarah of Life ain’t no ponyfarm draws comics that perfectly shows how I feel during the “Fifth season”.

So only good thing in carnival for my opinion are the sweet pastry  which is baked during the “jecken Tage”. And baking some kind of fried pastry is the only thing related to carnival I do each year. This year I did Berliner and something which my family calls “Geknotetes”.

This year I used a new recipe which I developed using Water Roux and Poolish for a extra soft crumb and for a aromatic taste. I made the Berliner small and proofed them shorter then last, which created a strong ovenspring which results in Berliner with the typical white “Collar” I am try to get for years. The other important thing is that the frying temperature should not be higher then 160°C.

For filling the Berliner  I used the same  construction as two years ago: a syringe which I combined with a 10 cm long cut of a drinking straw. That works like a charm and I don’t have to buy an extra filling tip.

I am a little bit proud of my Berliner this time, I never get this beautiful collars  before and they tasted good, too.

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February 4th, 2012

Spelt rolls

Category hand kneaded, Overnight, Rolls  Tags: , , , ,   8 Responses

Dinkelbrötchen And now the next recipe for people like me, who like to eat fresh rolls for breakfast without getting up very early in the morning.

This time its very easy, with yeast, water, salt and spelt flour.

The spelt flour and the long fermentation gave a very delicious taste to the rolls. The dough was rather wet, but with some flour I could handle it good and that a wet flour has positive results on the crumb I could already hear when I drew them out of the oven. The rolls crackled and sing and when I cut them I had a open crumb halfway to the open crumb of a ciabatta. They taste very good still warm with orange marmalade or cold later the day with some cheese and lettuce.

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December 28th, 2011

Orange Swirls

Category Cake & Pastry, Overnight  Tags: , , ,   10 Responses

Orangenwirbel

Of course I did not only make a variation of Martins recipe, I although baked the dough with the orginale Orangefilling. I used the same dough as for the Saffron Stars,  again with reduced sugar amount. The Orange swirls are sweet enough with all the sugar in the filling.

The advantages of the long and slowly proofing over night I explained already at the Saffron-Star post, and so I will only speak how great the Orange swirls taste. They taste very intense of Orange, with hints of saffron and caramel. Maybe the saffron is not necessary in this recipe because the orange aroma is the central taste of this sweet pastry.

In my eyes you can eat it all the time: you can eat it as breakfast, as a snack with a cup of coffee, as lunch, as dinner…

Yes, I like this orange swirls very much!

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December 25th, 2011

Saffron Stars

Category Overnight, Rolls, Special Occasions  Tags: , ,   6 Responses

SafransterneI was very sad when Martin from Pain de Martin posted this summer that he would stop blogging. I liked Martins Ideas very much and his recipes often inspired me to my own recipes.

And so I was very happy when I saw some days ago that he started his new blog Lite mer bröd.  When I read the new entries I found directly one I wanted to try: long fermented saffron buns with an orange filling.

I decided to try a variation of this recipe for breakfast on Christmas. So I skipped the filling and reduced the sugar amount. For kneading I do it like I do all sweet dough: I knead the dough until medium gluten development without sugar and butter. Then I add the sugar gradually and at the end the butter. That yields a dough with a good developed gluten network because sugar and butter cannot interfere with it.

 

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