January 25, 2009 - 7:33am
Friendship bread - added an extra picture
Really just named after the windmill "De Vriendschap" where I buy the flour.
I started thursdaynight with the dough, finished sundaymorning. Great taste, good structure. It is gone before you know it.
Smakelijk!
Groeten,
Jw.
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I made the same bread and it didn't look like yours . I found it was lovely to work with and had great spring in the oven. But it was too salty and the texture was cakelike even though it had holes. Here is my pic of mine. I wish I could get the slashing down !! :(
I used to live in Groningen ..love the video on the flour web site !
What do mean with that? Cutting the dough before you put it in the oven?
This is what I do: I take an surgeon's knife (very sharp) and rinse oil on it. Then I cut the bread quickly which a small angle (so not 90 degrees, but like 30 degrees). If the cut does not look nice, I take the knife back in the cut, in the opposite direction.
Funny that your bread turned out different. I actually mixed the the flour from the mill with cheap flour from the store. Maybe that is a reason, it is not so white.
I go to school in Groningen...have not yet bought wheat there.
...Good job. On Peter's recent tests, this was one of mine, taste was awesome:
what flour did you use? Groeten, Jw.
...King Arthur unbleached Bread flour for the one I posted above.
(Kosher salt and Instant yeast.)
Kosher salt and inst. yeast. Funny how very different they look. The salt in the recipe has been changed since it was an error. Salt weighs 7 g per tsp. Anything over 2 tsp tastes too salty ..for me anyway. Also the baking time was off. I did 35 min at 450 to 210 internal temp. for the boule. It really was very tasty just quite heavy. It made great french toast and bread pudding. I am going to do it again and see what I get.
My husband was at RijksUniversiteit. We were there iin 1988-89. It was the 850th year of the University. We lived on Mercurriastraat. Our children went to Haren to the British school. It was a great year. We biked everywhere. We loved going out into the country to the borgs. We also went to the Zee hond creche and I still have coffee cups from there that we bought as a fund raiser.
Yes slashing is the cuts on top. I will try that with the dipping in oil Thank you for that tip. c
...Mine was his Wet dough French test.
Since they were sloppy wet I used the traditional method of tucking the sides.
Like rolling a log, tucking, rolling, allows the steam to vent out the side nicely.
Completted the 2-day Bagels test today...yummy.
Funny, I am taken classes at the post-academic school of Rijksuniversiteit Groningen. Hope to get my (2nd) master next year, things are looking alright. Let me know if you still need anything from there, I do get there on a regular basis.
I only added 2 teaspoons of salt, did not with it. I must admit I did not stick 100% to the recipe, the bread was not deone in the given time. I gave it five more minutes and also let it cool off under a piece of cloth.
Groeten, Jw.
Pic withdrawn
why is it called friendship bread? does it have a starter? my friend told me about amish friendship bread (which pretty much tastes like coffee cake), which is titled friendship because you make a starter for it, but instead of discarding some of it, you divide it at feedings and give it to your friends and family. is this anything similar?
...Amish Friendship Chocolate Bread:
http://cookbookjunkie.blogspot.com/2009/01/i-broke-all-rules-but-it-still-turned.html
that's the same recipe I used, except for i used vanilla pudding and added cinnamon. A LOT of cinnamon.
sorry if I was unclear. The windmill where I get the flour is called "Vriendschap" of Friendhip. No other reason.
I am interested in Amish bread. Have visited them in Pennsylvania and Indiana and saw a lot of bread in common with Switzerland. We could still talk to them in German as well. Jw.
...I do know what you mean.
When I owned Solomon Farms we sold our fresh (R.I.Red) brown eggs exclusively to Amish and Mennonites, many of them are still good friends of mine, very kind people from all over the world.
We never made a single penny from those Egg sales but the way.
It was done for the same reasons they do it: Community.
...Peter has asked that we not share information.
http://peterreinhart.typepad.com/peter_reinhart/2009/01/quick-note.html
I stand corrected. ;-)