Baking

Für den kleinen Hunger zwischendurch. :)

Genau wie bei Muttern. :)

Schmecken beide sehr gut.

Eins mit normalem amerikanischen shredded Taco cheees, eins mit dünnen Scheiben Gruyère Käse. Das zweite schmeckte nicht so gut.

Bisher hab ich mich an denen noch nicht sattgegessen. Aber zehn Brötchen pro Tag ist ja auch nicht so viel. Diesmal mit Mehl von ALDI. Geht genausogut, schmeckt genausogut.

Endlich! Wirklich ausgezeichnete Käsebrötchen. Ich war etwas großzügiger mit dem sourdough starter und habe etwas weniger Ruhezeit gegeben. Und dann hab ich nur Löcher in den geformten Brötchenteig gestochen, keine Striche gezogen. Jedes Brötchen wiegt 90g. Die sind super aufgegangen.

• 330g water
• 500g King Arthur unbleached all purpose flour
• Knead in the baking machine. I did it for about 5 minutes.
• Spray with water
• Rest for about 1 hour
• Add salt, 4g instant yeast, ~100g sour dough starter
• Knead again for about 6 minutes
• Spray with water
• Rest for another hour
• Heat the oven to 230°C or 446°F or 416°F in the convection oven. I have a convection oven.
• Cut 90g pieces of the dough, fold into a round roll and roll them round on the table
• Place them fairly wide apart on the baking tray. I had to use two trays for 4 rolls each
• Spray with water
• Place a good handful of shredded cheese on each roll
• Put the trays in the oven and
• Throw about half a cup of water on the bottom of the oven
• Bake 10 Minutes
• Enjoy

2 Tüten gefrorene Pfirsich und Erdbeeren

Better than last time, but still kind of flat

Normales Brötchenrezept, und dann die Brötchen direkt vor dem Backen mit Taco Cheese bestreut. War lecker.

Die ersten richtig guten Brötchen, die ich gebacken habe.

I didn't let it cool off in the oven, so it broke up a little. Tasted just fine.¹

I used 1 kg of mixed frozen fruit. I didn't lay them out early enough, so there was still too much water in the fruit. It didn't hinder the taste, but it took much longer to cool because the thickened fruit juice had to cool down.

I didn't have a bunt cake form so I baked it in a round cake form. It looked great from the inside and out. I have ordered a bunt cake form for the next time.

I want to make Brötchen, but there are no good recipes anywhere that result in that fluffy airy dough, at least none of those recipes have worked for me. Baguettes have a similar dough, so I am starting here and then I will go smaller. :) They came out allright, not professional quality, but very nice for me. The recipes below are so much more complicated than anything I have tried before, and it paid off.

First time I am using sourdough starter from the recipe of Eric Kayser. His videos on how to make bread and how to make baguettes are fantastic. Way more complicated than any bread baking recipe I have seen in any book, but it is so helpful. He is by far the best teacher of baking skills I have seen.

Including the resting periods this will take a minimum of 4.5 hours

• 20g rye flour
• 20g filtered water (chlorine is bad for yeast)
• 5g honey

Rest covered at room temperature for 24 hours.

• 40g rye flour
• 40g water
• 5g honey

Rest covered at room temperature for 24 hours.

• 80g rye flour
• 80g water
• 5g honey

Rest covered at room temperature for 24 hours.

• 80g rye flour
• 58g water

Rest covered at room temperature for 24 hour and it's ready for use.

This can be stored in the fridge for up to 72 hours, but refresh. e.g. if you have 200g of sourdough starter add 200g of wheat flour and 200 g of water.

For bread use 10% - 20% of the weight of the flour.

If the starter is not working ad 5g, 10g, or 20g honey to the starter.

<2022-02-01 Tue>

======== Tue Feb 01 14:56:45 Central Standard Time 2022 I have tried many different ways to bake the rolls, and it seems like nothing can go wrong anymore. That's a bit weird considering how long it took me to get it right. I came up with a number of reasons:

• I beat the heck out of the dough now, for 6-7 minutes on a high setting that my kitchenaid would be dancing across the kitchen if I diddn't held it down.
• My starter dough is getting more mature and seems to do its job much better
• I always wait for 1 hour to let the autolyse process maximize.
• The most important proofing time is after I shaped the rolls. That's pretty forgiving as well. It shouldn't be more than 2 hours though.
• Flour doesn't matter. Cheap flour is as good as expensive flour.
• Water doesn't matter. I use tap water, and it works just fine, even though it contains chlorine.

<2022-01-24 Mon>

======== Mon Jan 24 09:36:10 Central Standard Time 2022 Die normalen Brötchen habe ich mit Taco cheese bestreut. War lecker.

<2022-01-17 Mon>

======== Mon Jan 17 16:04:46 Central Standard Time 2022

Gekauftes Brot is ja ziemlich lange haltbar, auch die Brötchen. Selbstgebackenes Brot muss sofort gegessen werden. Meins auf jeden Fall. Einen Tag später schmeckt es schon nicht mehr.

<2022-01-16 Sun>

======== Sun Jan 16 13:39:40 Central Standard Time 2022

Das Krustenbrot ist superlecker. Eigentlich mag ich die Kruste am Brötchen ja auch am liebsten.

======== Sun Jan 16 12:51:37 Central Standard Time 2022

Another attempt with baguette and Brötchen. It rises allright, but then it falls again. I think I might have to trz to cut the last rising down from 2 hours to less. I'm also going to try 80g of sourdough instead ot 100g. I'm looking at them baking in the oven, and the color is nice. They will be crunchy, but the form is terrible.

<2022-01-15 Sat>

======== Sat Jan 15 19:26:22 Central Standard Time 2022

Waiting for another 2 hours for the bread to proof. I am baking bad :). I'm breaking the rules. The dough should proof now with the seem side up, and then it would be placed on the baking stone. I don't have such a large baking stone, so I use the form, and I fitted the dough already into the form. I also oiled the form and sprayed oil onto the dough. Now I only need to to score the bread. I hope I don't forget it like last time.

======== Sat Jan 15 18:26:00 Central Standard Time 2022

I had forgotten that my oven had a breadproof setting. :) That's where my loaf is right now, proofing for 1 hour.

After I had kneaded the dough for 5 minutes I had taken the temperature: 21.9°C. Not enough. The dough must be between 23°C - 24°C. I added a minute. Still not enough. Another two minutes later finally 23.1°C! In fact that was one minute longer than the recommended max 7 minutes, but I guess baking has to be adjusted to the current environment.

======== Sat Jan 15 17:40:56 Central Standard Time 2022

Crap. I forgot to measure the temperature of the water when I mixed it with the flour for the autolyse. Well, I'm too far in. I can do it better tomorrow. I also got the Brötchenform today. Instead of 250°C for the Baguette I will heat the oven to 230°C. I can't wait! :)