Tag Archives: Poolish

June 16th, 2012

Bergische Knüppel

Category Rolls Tags: only with yeast, Poolish, Rolls 6 Responses

I was very happy with the taste of the “Berliner Knüppel” but their crust was to soft in my opinion. And so I decided to bake another variation, containing less milk but add some butter to the recipe.

I also decrease the time I gave the rolls for proofing. After I realized that their ovenspring was not as high as expected I go down to 35 min and put the rolls in the oven when still a little underproofed. Now they have the kind of ovenspring I was aiming for.

And after changing the recipe so much I decided to change the name, too. Now I call them “Bergische Knüppel” because I am living in the “Bergische Land”.

The rolls are very satisfying now: a complex aroma, crispy crust and soft crumb, that is how a roll should be.

Continue reading →

May 12th, 2012

Cloverleaf rolls

Category Overnight, Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame, Über-Nacht 10 Responses

I neglected the Blog a little bit in the last months. But I passed the defence of my Ph.d. thesis successfully last Monday so I have time for blogging once again.

We (some other freshly made “Dr.”s and me) had a party to celebrate this event. I volunteered to take care of the bread and tested two new overnight recipes for the party: cloverleaf rolls and burger buns. The Burger buns are made with very little yeast and proofed overnight at room temperature while the cloverleaf rolls proofed in the fridge. I only had to bake the rolls the next morning.

The cloverleaf rolls are a little eye catcher for a buffet. One of the “leaves” of the cloverleaf is dipped in sesame, one of the them is dipped in poppy seeds and one stayed plain. It is my miniature variation of the German “Brötchensonne”.

They taste very good, too, with a complex flavour due to poolish and the long and cold proofing.

Continue reading →

March 22nd, 2012

Cheescake Squares

Category Cake & Pastry Tags: Cake, Curd, only with yeast, Poolish, Water roux 6 Responses

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.

Continue reading →

February 24th, 2012

Overnight Krustis

Category Rolls Tags: only with yeast, Poolish, Über-Nacht, Water roux 32 Responses

And 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!

Continue reading →

February 19th, 2012

Fried dough: Geknotetes and Berliner

Category Cake & Pastry Tags: Cinnamon, fried, Jam, only with yeast, Poolish, Water roux 6 Responses

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.

Continue reading →

October 17th, 2011

Krusti

Category Overnight, Rolls Tags: only with yeast, Poolish, Über-Nacht 57 Responses

Krustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven.

The rolls are very easy to form and they look very nice.

I choosed a similar recipe for my variation of Krustis as I used for the “Normal rolls”. But this time I add more Butter to the dough and this higher fat content makes the crumb softer. I think I come closer to my ideal roll!

The poolish and the fact that the dough rise slowly overnight give the rolls a very nice complex taste.

This rolls have the potential to become my new favourite Breakfast rolls.

Continue reading →

June 13th, 2011

Breakfast rolls

Category Rolls Tags: only with yeast, Poolish, Poppy seeds, Sesame 13 Responses

I like Martins simple “overnight dough” Method very much. In the last month I modified it a little bit so it fits more to my taste. I added a poolish to add more aroma to the bread and folded the dough three times to improve the crumb structure. I used this modified version first time for the simple wheat bread and my mum varied this recipe in the last month – baking it with different flours and seeds – and she was always pleased with the success.

For the rolls I stayed with Martins simple Overnight recipe for a long time, but now I wanted to test my poolish variant with the rolls, too.

I planed to bake buttermilks rolls, because buttermilk makes rolls delightful fluffy. But there was nothing but a tiny little bit of buttermilk sitting in the fridge, so I had to fill it up to the amount of liquid needed using some whey.

The resulting rolls are delicious, with a very thin crust and a soft crumb. This is a recipe I will bake again.

Continue reading →

March 20th, 2011

Curd rolls

Category Bread Baking Day, hand kneaded, Overnight, Rolls Tags: Bread Baking Day, Curd, only with yeast, Poolish, Über-Nacht 18 Responses

Like Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods. Continue reading →

February 20th, 2011

Engelskirchener Landbrot

Category Bread, Bread Baking Day Tags: Pâte fermentée, Poolish, Sourdough 23 Responses

Finding recipes for the 37. Bread Baking Day was an easy task for me – it was much harder to make a decision what I want to bake because the topic “Bread with preferment/sponge” is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment. One very delicious is JT’s Rustic bread with three preferments. It use three diffrent Preferments: Poolish, Biga, Sourdough. And this three diffrent preferments create an incredible tasty bread.

For my entry for BBD I planed something similar. Poolish, sourdough and Pâte fermentée make this bread very aromatic. With a nutty taste of whole wheat and the complex flavours of the preferments with a mild acidity in the background. The bread has a fine crumb and a thick crisp crust.

To get a nice crisp crust I used the convection modus of my oven and opend the door slightly ajar, so that the steam can escape and the cust becomes crisp. Continue reading →

February 4th, 2011

Simple Wheatbread

Category Bread Tags: only with yeast, Poolish, whole grain 26 Responses

I like the caraway seed bread I baked last week very much. So I decided to use a similar Bread basing on Martins Technique. I added a poolish to the recipe to create a more aromatic bread.

I am thrilled about both the dough and the bread. The dough is easy to handle and has a nice oven spring, the resulting bread has fine aromatic taste and a very soft fluffy crumb under a crispy crust. It is a good bread for beginners in bread baking because you do not need a lot of equipment. Continue reading →