PetraR's blog

This one was made with a flour I got at the Farmers Market last week and used it yesterday to get that bread started.

The Flour is from Wessex Mill and called Onion Bread Flour.

The recipe is as simple as can be.

200g  80% hydration starter

700g onion bread flour

400g water

  15g salt

1tbsp caraway seeds

2tbsp olive oil.

Mix your starter with your water, olive oil, caraway seeds.

Those are quickly made and my family loves them , so do I :)

500g strong bread flour

150ml milk

150ml hot water  * just boiled *

100g soft butter * NOT melted * cut into small cubes

1 egg

1 ½ tsp salt

1tsp sugar

2tsp dry yeast

2tsp vanilla extract

Put all your dry ingredients in the bowl of your Stand Mixer with the dough hook attached

Give them a quick mix with the dough hook.

Let the Stand Mixer run on the lowest setting * for me it is 1 on my KMix *

Right now my families fav. bread.

250g  Starter * 50g Rye Starter fed with 100g water and 100g bread flour *

200g Rye Flour

500g Bread flour

1 handful Walnuts crushed smaller 

360m Water

15g Salt

2 Tbsp Rapeseed Oil

This is so yummy, I just had a slice with just unsalted butter and OMG it is so tasty * if I say so myself *

The flavour is amazing,the sour with the sweetish yet earthyness of the walnuts... 

Recipe

200g mature 80% hydration wheat Sourdough Starter

400g bread flour

200g wholemeal flour

350g warm water

2 tbsp Sunflower oil

Today we are to lazy to cook so we shall have bread with butter and different spreads.

I made my everyday SD bread as per usual and also SD hybrid rolls.

They are so good.

They will be soft on the top but crisp on the bottom and light and fluffy on the inside.

Due to the crips bottom the rolls, that is light as a feather can carry a good weight of all kind of topping, from sweet to savoury.

The bread was made with

150g 80% hydration starter

400g warm water

400g wheat flour

200g wholewheat flour

    2Tbsp olive oil

To me it was new to do the finall rise of the bread in the fridge, I usualy do it the other way round, I knead the dough

and put it in the fridge for 12 - 18 hours and then shape the cold dough and put it in the baneton, proof and bake.

I baked these bread rolls today and thought I share the recipe with you.

The rolls are on the sweet side and perfect for all toppings from Jam to cheese...

First Image shows the rolls fresh out of the oven and cooling.

Second Image shoes the crumb of the roll.

Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.

The bread is our fav. Wheat and Wholemeal loaf.

I also tried my hand on Tang Zhong custard buns , but I failed.

They tasted GREAT but they are misshapen , I could not get the technique right. pfff

Never mind, I thought I show them anyways, since I baked them. ha

Hubby wants me to make them again. wahhhh

Maybe in time I get the technique right

Here goes * runs and hides under desk *

Translated into English it would be  * Butter Braid *

I changed the recipe a bit as it had no sugar in it and we like it sweet.

1kg strong bread flour

500ml full fat milk  * I used 500ml Buttermilk *

1tbsp Salt

200g Sugar * I added it to the recipe *

1tbsp Vanille Essence * I added it to the recipe *

42g fresh yeast OR 14g Instant yeast

150g soft butter

2tbsp oil * I added it the the recipe *

1 egg and one Tbsp milk for the glaze that you apply just before baking.

This is just our * daily * bread , or every other day bread as I bake every 3 days these days.

Left proved in a bowl with a floured cloth and right proved in a banneton * must get second large banneton *

I love a simple bread as long as it has bags of taste it does not need to look beautiful:)

No crumb shot yet as they bread is still to hot to slice.

Once I made a crumb shot I shall add it.

Those 2 bread won't last long in my house. doh