Category Archives: Baking Bread

how to make bread, for the person who thinks they can’t…but really they can

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This is, (I hope) a really basic way to start making your own bread. It’s an adapted version of the Bourke Street Bakery cookbook olive oil dough. I’ve used it a whole bunch of times, and it’s always reliably delicious.

 You will need.

600g flour (4 cups- I use strong bakers flour)

2 tsp dried yeast

400mls tepid water

 3 tbls olive oil

2 tsp salt

In a large mixing bowl add the, 600g flour, 2 tsp yeast and 400mls water. (The slight warmth of the water will kick start things, don’t use hot; you’ll kill the yeast.)

 mix with a spoon until it all comes together. It will look a little dry and unlikely.

Now leave it for 10 minutes.

 The dough looks and feels a little different. It’s been doing its thing for the past 10 minutes.

It will feel softer and more workable.

Now add 3 tbls olive oil, and 2 tsp salt

 Mix it through with the spoon initially, for about a minute and then by hand. You will be able to feel it coming together. Now tip it out on to a bench and knead. (I don’t find with this recipe I need a floured surfaced area, but it may depend on the type of flour you are using. If it’s sticking, lightly flour the surface and your hands.

Work the dough until it comes together as a smooth, stretching mass (or use a mixer with dough hook). You want it to feel elastic.

Use the heel of both of your hands for kneading. Finger tips flick the dough up, and heel of hands push down.

 When the dough is soft and smooth, it’s a happy dough. The kneading will probably take about 10 minutes.

Then pop it back into the mixing bowl, (or a lightly oiled clean one, I just whack it back in the grubby one though) with some plastic wrap (or a shopping bag/wet tea towel) over the top. This stops it from drying out. Let it prove for 30+ minutes.

If the dough is in a warm spot (about 26C) it will just need the 30 minutes, if cooler, it may take longer. If it’s soft, and springs back when you poke it, it’s ready to be folded.

 Pop it out on to your work surface and roughly flatten it. Using your finger tips.

 Fold one third over

Then the other third over. Turn it 90 degrees, and fold it to thirds again. Pop it back in the bowl.

 looking kind of square

Another prove for about 30 minutes, (longer if it’s colder).  Then get it out and press the dough down on the working surface area and shape. Or…

Take the ball of dough out of the bowl and place on the bench. Pulling a side of the circle, and dragging it into the middle and press down. Keep going until you have gone all the way around. Then using one hand to do the same process with the heel of your hand, (side to the middle) and your other hand turning the disc. This process can be used instead of the folding after the initial prove or it can be a way to do a final shape.

 In to the middle.

 Looks like that

and then flick it over. Should be smooth and round. Once you’ve got the shape you want, pop it on an oiled tray (or a tray lined with baking paper) cover it with a plastic shopping bag and leave it to prove again in a warm spot. Should have risen by about 2/3 and feel/look soft and pillowy. This can take 30+ minutes.

This dough can be  shaped into just about anything. I used it as a foccacia base here, but have used it as a fish, mermaid, sunflower, grissini and bread rolls.

Bake in a pre-heated oven at 240C with steam. I use a water squirter bottle for the steam. 20 squirts in the crack of the door once you’ve popped the bread in or you can use a little dish of water at the bottom of the oven when you turn it on. Baking time depends on the shape you have made. Bread is cooked when dark golden in colour and sounds hollow if tapped.

*****

 The trick with bread is, you just have to practise. Make it, and if there are any problems, write down what they are so you remember for next time and can change it accordingly. I watched my mum make bread my whole childhood so absorbed how to knead it just by watching. If you have never played with dough before though, it might seem a little daunting.

Play with it.

At worst, they will be stone hard burnt unsalted bricks, (and I’ve certainly made my share of them before). Most likely though, they’ll be delicious, and you’ll never want to buy shop bread again.

Books to make you want to play further

Bourke Street Bakery

The handmade loaf

River Cottage handbook- Bread

Online

The Fresh Loaf 

Dan Lepard

Wild Yeast

B Bread

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I have fiddled, twiddled and tweaked this recipe so many times, and I’m still unsure of what to actually call it.

Could it be wholemeal bread? Technically it’s not wholemeal as it doesn’t use the whole grain.

Bran bread doesn’t haven’t much of ring to it. Sounds like something your grandmother might be encouraging you to eat.

Keeps me regular as clock work that Bran Bread does! 

Nope. Bran Bread doesn’t work either.

How about Brown Bread? A bit dreary sounding though isn’t it?

Would you like some lunch? How about some white cheese, red tomato, on some brown bread?

Exciting no?

How about B Bread? It’s got bran, it’s brown, it’s bread, (and it’s made by Brydie.) Yep that will do.   

For such a simple loaf, I really have tweaked it a lot. Has it made a terribly big difference? Probably not.

I have played with higher hydration, (too tricky to shape) short mixes within the autolyse period, longer autolyse period, (I like leaving it about 40 minutes) using hot water mixed with the flour, long over night prove, shorter day proves, big slashes, little slashes, no slashes, (I like them) not soaking the bran (dry bits), adding the dark malt secondary, (too streaky) adding the malt with the bran and hot water, (no difference) shaping before the over night prove, shaping after the over night prove. (I’m still not sure which I prefer with this one. Depends on the time factor at this stage.)

At the end of the day though, it’s a bread that does what all good breads do. Fills your belly in a wholesome, soul uplifting kind of way.


B Bread

400g starter

700g flour (4 2/3 cups)

1 tsp dark malt flour

50g unprocessed bran (1 cup)

125mls hot water

500mls water

2 tsp salt

Add hot water and bran together, mix until all absorbed. Mix starter, flour, water and dark malt flour together for a minute or so, and then add the bran mixture (I use a sunbeam mixer with a dough hook). Rest period 40 mins. Add salt. Mix again. Prove for 1 hour or so. Quick knead on lightly floured surface. Another hour or so prove. Fridge for 12 hours. Shape. Back to room temperature and prove,(took about 3.5 hours). Slash. Baked at 240C with steam, for about 30 minutes.

This post submitted to the wonderful yeastspotting.

almond fig and rosemary bread

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This one was inspired by the lovely Joanna at Zeb Bakes, who recently made a Roast Hazelnut and Fig Bread. It all sounded a whole lot of lovely, so I wanted to play with the flavours. I didn’t have hazelnuts… or cicely… or whole figs. But hey, I’d give it a crack.

I’d pilfered some Maggie Beer Burnt Fig Jam from my mothers pantry awhile back, and had happily been slapping it on to my sourdough in the mornings. However this was all the figgy-ness I had in the kitchen so the last bit would have to go in, (I was thinking some figgy streaks through out the bread). I only wish I’d made this bread at the start of the jar, as now, I might have to get some more, (at a real shop, not just my mother’s pantry).

The rosemary addition held its own and seemed wonderfully paired up with the fig jam. It wasn’t overwhelming in flavour, but did smell great when I sliced in to it. The almonds, I could have done better. I should have pushed them into the dough before the overnight prove, as in the fridge the dough developed a slight skin and I wasn’t sure just pushing them into the dough just before baking would be enough to keep them in. I think the bread needed some proving time around the whole almonds. Hugging them tight. Once toasted though they added a lovely subtle crunch to the rest of the bread.

I wasn’t the only one inspired by this bread. Heidi from Steps on the Journey also did her version of the same loaf. So it seems like a good one to play with… and play again, yes… I think I will.

Almond Fig and Rosemary Bread

200g starter

375g strong bakers flour

1/2 tsp dark malt flour

200mls water (approx)

1 tbls fig jam

1 tsp finely chopped rosemary

1 tsp salt

whole almonds

Mixed starter, flour, dark malt flour and water. Rest period (40 mins). Added remaining ingredients, mix, (I put the jam in last as I didn’t want it to be thoroughly mixed through, more of those figgy streaks). Leave for an hour or so. Quick knead on a lightly floured surface, and shaped into a boule and popped on a tray- decorate with almonds, covered with a plastic bag and left for about another hour and into the fridge for 12 hours. Brought back to room temperature, slash, and then baked at 240C with steam.

* submitted to the wonderful yeastspotting

Fruit and Nut Sourdough

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Each week I make a loaf of sourdough just for me. For me, me, me.

Anyone else is quite welcome to eat it too. However, The Monkeys usually clamp their lips shut and swiftly shake their heads at the offer and there are usually far too many fruity pieces in there for Mr Chocolate to happily call these loaves his own.

So, I make one up for me. It does the whole week and I get to start the day off in a way that kicks starts the happy tastebuds.

Add a cup of chai tea drunk from my favourite op-shop green mug and the day begins.

I’ve played with The Almost Uber Healthy Loaf, a Spiced Apple Loaf, Dan Lepard’s Raisin and Cinnamon Loaf and now this little buddle of goodness. Packed full of all things good and healthy, there is no guilt at all when I slap inch thick peanut butter on it.

Fruit and Nut Sourdough

300gms starter

100gms (about a cup) mixture of pecan halves, linseed meal, sunflower seeds

1 tps dark malt flour

25gms (1/2 cup) unprocessed bran

150gms sultanas, chopped prunes (they were squishy and soft already, if they were really dried I would have soaked them first.)

1 tps cinnamon

190gms strong bakers flour

300mls water (approx)

1 1/4 tps salt

almonds to decorate

The usual mix, rest period, add salt, mix again. Prove, fold, prove, shape, prove. Baked at 240C, for approx 20mins and then lowered to 200C for approximately another 10 minutes. The toasted whole almonds on top give a lovely crunch to the slices.

This post submitted to the fabulous yeastspotting

Basmati Yogurt Breadrolls

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I was given Dan Lepard’s, The Handmade Loaf recently by a good friend and inside is a lovely collection of launching pads of recipes. Now as it’s begun to be known around these parts, I can’t follow a recipe to save myself. So with this in mind I saw Dan’s recipe for Rice Bread and thought I could fiddle with that.

Let’s see…

With some basmati languishing in the fridge and yogurt that needed to be seen to as well, these little fellas did me proud. Healthy, with a sourdough-yogurt-basmati mix, they would have to be quite low GI, and they give a bit more oomph to your standard bread roll. Once cooked, I added some chunky cheese and some old lady pickle*, and I was a happy woman.

* Don’t worry, it’s not really made out of old ladies. Just what I call mustard pickles…. usually made by little old ladies.

Basmati Yogurt Breadrolls

(adapted from Dan Lepard’s Rice Bread)

150gms cooked left over basmati rice

110gms yogurt

250gms strong bakers flour

200gms sourdough starter

3/4 tps salt

40mls water

The usual mix, prove, fold, prove, shape, prove. Then baked at 240C for 10 minutes with steam and then another 10 minutes at 220C.

A chewy toothsome breadroll, that also freezes well, and I’m really looking forward to making these again.

This post submitted to the wonderful yeastspotting.

 

Chocolate Peanut Butter Bread

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sourdough rolled in cocoa


It started off as a dare. Chocolate Peanut Butter Icecream bread. What a hoot that would be.

A dare that made me think, ponder a little…. hmmm, I wonder…

What if?….

…and then…

no…maybe… yes?

First incarnation. Not so great. Dense, and lacking flavour. Ditch the milk powder, and chestnut flour. Far too dry as well….

More thought time spent on the next incarnation than should rightfully have been done so. An addition of a biga, add a little honey. Longer prove. I wanted a chewier texture, just a hint of the honey and cocoa, and didn’t want to be banged over the head with the sweetness. I wanted a bread, not a cake.

Second incarnation. Much better. More complex flavours, but still… not right. In the mixing it smells wonderful. Subtle in the flavours, not overly sweet, yep, it all sounds right. I have high hopes for the rising dough… and then it just sort of gives up.

Was it simply something that just doesn’t work. The flavours not holding hands together? Was it something I said?

One more crack. If it didn’t work this time, I would lay it to bready rest.

Third go in. It has the lovely combination of vanilla, honey, butter, sugar, peanut butter, cocoa. All flavours that would normally be working so well, (in a cake). The addition of the biga to give it a bit more oomph and…

It still doesn’t work. It’s dry, lacking in flavour, annoyingly slow to prove and does nothing for me what so ever.

BREADY rest… Let it rest.

Instead I make up a batch of normal sourdough, pop some dark malt flour in it, roll it in some cocoa just before the final prove. Once baked and cut, slap some crunchy peanut butter on it.

Ta dahhh!

Chocolate Peanut Butter Bread.

This post submitted to the wonderful Yeastspotting

Blueberry Rye Sourdough

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using fresh blueberries

Jamie Oliver has a recipe called Sexy Swedish Buns. They look tasty, and I would probably quite enjoy them, but they also looked rather messy to make. I must have been missing the sexy part. There were two key ingredients though in the buns that caught my attention. Blueberries and Cardamom.

Still on the hunt for new sourdoughs to concoct, I mused awhile on those two ingredients. Blueberries are subtle and as long as I didn’t go overboard with the cardamom it should work for a sourdough… But, then I was thinking rye. Rye and cardamom…

using dried blueberries

Both ingredients, to me taste of the earth. Not in the way that fresh beetroot does, but in a way that seems to feed the soul. It feels good going in. It feels right after you eat them. My belly seems to sigh a little sigh of contentment after eating either one of them. In the bread, the cardamom doesn’t overpower the rye, the two of them seem to hold hands. Lying entwined together, uncompromising of their own unique tastes.

At risk of sounding like a fluffy hippy who has had one too many snuffs of the patchouli, I have put some thought in to this. Mouthfuls have been mused on, the recipe tweaked, and then tweaked again. The blueberries, while not a strong flavour from the beginning, are just an extra subtle addition to the entwined lovers that be cardamom and rye. The three of them together, seem to make a loaf that’s subtle on the palate and easy on the belly.

Peace brothers and sisters.

Blueberry Rye Sourdough

200gms starter

1 1/2 cup strong bakers flour (150gms approx)

1 cup rye flour (150gms approx)

200mls water (approx)

1 tps cardamom

1/2 cup fresh blueberries (I’ve also used dried blueberries, which were just as good. Soak first.)

1 tps salt

Mix starter, flours, water together. Wait for 20 minutes. Add blueberries, cardamom and salt. Mix again. (Blueberries fall out a little but just keep sticking them in) Prove for an hour or two. Quick fold and shape, and then into the fridge overnight. Back out and bring it back to room temperature. Slash, and bake at 250C with steam.

This post submitted to Yeastspotting.

Honey Oat Sourdough

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I want to be a bread geek.

I want to know everything there is to know about yeasts, and flours. The whole process fascinates me. Every time I pull a loaf out of the oven I am amazed at what I have before me. Particularly the wonderful beast that is sourdough. Every loaf is different, each one with it’s own little personality. I want to play with so many different ingredients, then pull it all together into a simple loaf.

Will I ever get to be a bread geek?…I don’t know. My small to medium sized brain seems to struggle with the why’s, how’s and when’s, but I’m slowly getting better. I know I’m geekier than 8 months ago, when I first started on making my own sourdoughs. I also know there is a lot more to learn. I guess that’s all right though…

Bread is a fairly forgiving staple, my family all enjoy the experimenting and I get to muse on the next concoction of dough that I will play with. Wondering on the how, where and when of the loaf coming together, and  loving every part of it.

Pepper the conversation with hydration levels, protein percentages, lames, banettons, biga, poolish, wild yeast, epis and my interest will immediate be sparked. All words that less than a year ago I would have smiled politely and wondered what language you were speaking, as I hadn’t the foggiest idea what you were talking about.

I can put Mr Chocolate to sleep with my constant mutterings and musings when trying to nut out the next bready dilemma I’m having. Lying in bed I’m trying to juggle flour ratios and proving times, while he quietly says the occasional uhuh…and heads out to sleep land. I only realise he has stopped doing his job (being the sounding board that I like him to be), when my question of what do you think? Is greeted with eyes closed, soft nose whistles and the odd body twitch.

Leaving me to my own bready geek talk.

Honey Oat Sourdough

200gms starter

1 1/2 cups strong bakers flour (225gms)

1 cup whole rolled oats (I soaked these in 1/2 cup hot water first)

150mls water (approx)

2 heaped tbls honey

1 tps salt

Mix, prove, fold, prove, shape, long slow overnight ferment in the fridge, bring it back to room temperature. Slash. Bake at 250C with steam.

 

This post is submitted to the wonderful yeastspotting.

 

a little sunshine in your Sunflower Bread

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You know when you see someone, and all you want to do is pass them on a little sunshine. A little tiny something that might brighten their day?

In two occasions recently I would have happily passed on some sunshine to a little old lady. Rather, two little old ladies.

The first one, just last week. The Monkeys and I were headed to the Post Office. A parcel to be picked up, for an excited Monkey Boy. Outside the Post Office sat two massage chairs. The kind that you see in shopping malls or airports. You place $2 in and get about 10 minutes massage from the vibrating chair. Sitting in the black massage chair sat a little old lady. A fragile looking thing, dressed in many layers despite the warmth of the day. She looked like she had dressed up for her shopping outing. With her necklace wound around her neck, and earrings clasped to her ear lobes. She clutched an oversized shopping bag. Awkwardly holding it close to her chest, head tilted down.

She was asleep. Fast asleep. Obviously that massage was very relaxing as she had dozed off quite comfortably. The boys and I kept going, collected our package, lingered a little in a few shops and then passed her again a little while later. Slumped even lower in her black massage chair, mouth opened slightly. I paused a second. Firstly just to watch her chest rise and fall, and then secondly to appreciate that, no she seemed fine. It was just a different place for a nod off. I wanted to place a blanket on her lap, put my hand on her shoulder, see if she was ok. But I also didn’t want to disturb her.

She really did seem so peacefully asleep.

The second was a few months ago. The Monkeys and I were at the playground. Nobody else was there and they were having a lovely play. Time to finish off and we gathered up our things. As we were collecting everything I noticed in the distance, an elderly lady making her way towards the playground. She had a limp, but it seemed that she was hurrying. The boys and I collected our things, loaded up the pram and headed to the gate. At the same time, the lady reached the gate. As she had got closer, I had really noticed she was hurrying. I opened the gate for her and then shuffled the boys out. The old lady was now alone in the enclosed quiet playground. She looked at me, her face visibly fell, and she slowly limped her way to a seat. It suddenly dawned on me that she had been hurrying to get to us. Presumably for some interaction with the kids. I watched her awkwardly place herself on the park bench looking dejected, all I wanted to do was go back in and send the kids back to clamber around her. We had to go though, we had to get home. So I left that little old lady with the limp to sit there and wait for another child to come to the playground…and it’s tugged at me ever since.

Sunshine Sunflower Bread

(adapted from The Bourke Street Bakery Cookbook)

600gms strong bakers flour

2 tps dried yeast

400mls water

3 tbls olive oil

2 tps salt

extra- cherry tomatoes, chopped fresh rosemary, salt

Pop all ingredients in to mixer, and mix until throughly combined (approximately 5 minutes, until dough is smooth.) Quick knead and pop the dough back in the  mixing bowl, leaving it to prove. Prove for 1.5 hours with two folds in between at the 30 minute marks.

To get the sunflower shape. Divide dough, cutting approximately 1/3 off. Shape it into a circle, flatten slightly and rest in the middle of the tray. Divide the remaining dough into equal parts. Rolling to fat sausage lengths, joining them  to the circle and lightly twisting around. Don’t make it super tight as it will expand when it proves. Let it prove for a further 20 minutes and then place your tomatoes and rosemary in the dough. Pushing down into the dough, so the tomatoes won’t pop out when cooked.  Prove for another 10 minutes. Grind sea salt over the top and place in a hot oven (250C) with steam.

Notes… This olive oil bread recipe is really versatile. I’ve used it quite a few times now, like the Rosemary and Sea salt Grissini. It’s fairly forgiving so you can shape it into anything you want. The Sunshine Sunflower Bread was inspired by the lovely Joanna’s bread. Which made me stop, smile, and brought sunshine to my day.

 

This post submitted to Yeastspotting.


in search of the uber healthy loaf

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I have been in search of the uber healthy loaf for breakfast. I wanted tasty, filling, healthy, low glycemic, easy to make, good for toast, could last well in the fridge for the week, and a little moist. Shouldn’t be too hard?

There was the light rye with sunflower seeds and sultanas. It was almost there. Just needed a little more oomph to it though. A little bit more depth to the taste, and perhaps a touch too dry.

A few loaves later, and finally the uber healthy loaf steps up. (Actually I’m sure it could be made even healthier, by adding more grains and nuts, but if I just write the almost uber healthy loaf…well it doesn’t have the same ring to it does it?…)

The Almost Uber Healthy Loaf

200gms starter

1 cup rye flour

1/2 cup chestnut flour

3/4 cup strong bakers flour

3/4 cup sunflower seeds, LSA, (linseed, sunflower and almond meal) sultanas

1 tps cinnamon

1 tps salt

1/4 cup natural yoghurt

For this particular loaf I mixed the dough up, quick knead, and let prove for 4 hours. A fold, and then popped into my banetton for a further 6 hours in the fridge. Brought back to room temperature for another hour. Then baked at 250C with steam for approximately 25 minutes top shelf.

I find the natural yoghurt gives a touch more moistness to a sourdough with lots of other ‘bits’ in it. Not too sweet with the sultanas, which just helped balance out the nuts and seeds flavours. With the cinnamon rounding up the taste buds in it’s usual subtle way.

This post submitted to YeastSpotting.

Rosemary and Sea Salt Grissini

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Now instead of taking a bunch of flowers to someone what about a bunch of grissini?

Easy breadsticks, that look a bit different to your usual bready business. Usually made about the thickness of your finger, and as long as you want to make them. Perfect thing to give someone as a little gift, take to a picnic, or a funny little snack that The Monkey’s thought were very cool.

Rosemary and Sea Salt Grissini

(adapted from The Bourke Street Bakery Cookbook)

600gms strong bakers flour

2 tps dried yeast

400mls water

3 tbls olive oil

2 tps salt

* 180gms old dough (I keep some in the freezer, you can easily omit this if you don’t have it though.)

extra sea salt

roughly chopped fresh rosemary

Pop all ingredients in to mixer, and mix until throughly combined (approximately 5 minutes). If using the old dough add it in, broken in to small pieces. Keep mixing on low, until dough is smooth. Cover with a damp  tea towel and let prove for 1.5 hours with two folds in between at the 30 minute marks.

Put the dough on to a lightly floured surface and roll out to about 1cm thickness. Any tears in the dough just join it together, rest the dough for 5 minutes and then roll again. Once it’s rolled out let it rest for another 5 minutes and then cut the dough into strips. Any thickness you like, and then gently roll them in some fresh roughly chopped rosemary, and roughly ground sea salt. I twisted my ones which you can just make out in the end product. Pre-heat oven to 170C. Place them on a lined baking tray and let prove for 20-30 minutes. Turn oven down to 150C and bake for about 30 mins. I then turned the oven off, but left the grissini in their to further dry out.

Grissini should be dry with a great snap when they are finished.

This post submitted to Yeast Spotting.

Almond Coffee Cluster

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Night starvation…It doesn’t sound very good does it? All my life, my grandfather has used the words ‘night starvation’. I thought it was just his way off getting in a few more biscuits before bed time. “Better have a little more, you don’t want any night starvation”…Don’t mind if I do Grandpa, biscuit number 43 should do it. I always thought it was just Grandpa’s way of looking out for me, and being lovely.

It turns out, that yes, he was looking out for me as there really was something called the dreaded ‘night starvation’. Horlicks invented it back in the 1930’s as a selling slogan. A cure of those terrible hunger pains that you may be prone to if you didn’t drink their lovely malted drink before bed time. So there you go…

So what’s that got to do with my Almond Coffee Cluster? This is my prevention of night starvation. I have a habit of being just a little peckish around 9pm, not one for hot malted drinks, the cluster is an easy one to pop in the freezer and break off a segment when I need to.

Night starvation prevented once more.

Almond Coffee Cluster

200mls luke warm milk

2 tps dry yeast

1 tps vanilla

1 egg

100gms softened butter

1/3 cup raw sugar

1 cup almond meal

1/4 cup espresso coffee

450gms flour (3 cups)

3 tbs olive oil

1 tps salt

almond flakes

Mix yeast in luke warm milk and set aside for 10 minutes. Mix remaining ingredients together and then also adding milk. Once mixed together, knead well until smooth and elastic. Cover and leave until doubled in size. Divide dough into 8 even balls. Placing in greased large springform pan. Scatter some almond flakes on top. Bake at 190C for approx 30-40 minutes.

After being generously given some chestnut flour from Celia, I thought I would give Chestnut Coffee Cluster a go as well. Tastes remarkably similar, a little darker in colour, the subtle tones of the coffee added to the nuttiness of the chestnut. Same recipe just substituting the almond meal for chestnut flour.

Night Starvation prevented yet again.

* This post submitted to Yeastspotting.