- Highly hydrated doughs – posted Apr 17, 2010
Since the time I started baking I have read copious amounts of information on baking, primarily perusing titles from master bakers here and there, and some successful owners of bakeries in Denmark, Sweden and the United States. Some give good advice, others not so good, but the main thing I've taken away from having read all this is... it's food, experiment and find something you like (though do be accurate about what you do so you can recreate it).
- Slow durum bread – posted Nov 14, 2009
If one has better time, it is, of course, preferable to give the bread a slow rise, which brings out more flavour nuances in the bread. There isn't that much difference in consistency to the quick durum bread, but it does have better flavour. The ingredients are: 700 g wheat flour 300 g durum flour 10 g fresh yeast 20 g sea salt 700 g water The ingredients are mixed together for 3 minutes at first speed to incorporate the ingredients, and then continuing on first speed for another 7–8 minutes to develop the gluten.
- Pain rustique rolls – posted Dec 15, 2008
Pain rustique is a wonderful savory bread that not only tastes great, but is also relatively fast to make (including the poolish it only takes like 15–18 hours from start to baked loaf). They are prepared much like regular pain rustique, just divided into smaller amounts of dough. Here I have prepared what would usually be four small loaves and each of these I have divided in four to create rolls.
- If Salvador Dali baked bread – posted Nov 23, 2008
- Retarded filone bread – posted Oct 5, 2008
While the filone bread is a description of the shape of a traditional bread from Toscana (Tuscany) where it is made without salt due to an old salt feud, filone has come to mean a special kind of white, rustic bread here in Denmark, made slightly different from the ciabatta (another shape description for the saltless Toscana bread). In the Danish bakeries the filone is a rustic bread, with salt, that is slightly elongated, typically with pointy ends (which makes it fairly impractical to cut in regular slices, but nevermind that).
- Pain rustique – posted May 20, 2008
While baking alone has a certain meditative quality, baking with others can be a lot of fun as you talk over the ingredients, help each other measure and fold and generally just have a good time creating food. So I took the chance when I had my sisters visiting to help my youngest sister try out one of the breads from Hamelman's book, Pain Rustique. This bread, which requires a poolish, is very easy to make, and you do not have to wait 5 or 6 hours until it is completed (ignoring the activation time of the poolish, of course, which we left to sit overnight), but only require short 25 minute breaks, which is a lot nicer to have when you are focused on cooking.
- Feeling peckish – posted May 20, 2008
I have so far gotten the hang of creating bread for our daily consumption by baking four .5 kg loaves once a week, freezing two of the loaves and taking them out of the freezer as needed. It's a nice, relaxing routine to bake Hamelman's straight dough French breads, and they have such a lovely taste. So as part of the celebrations of my oldest sister's rite of confirmation, I offered to bake some bread and cakes to remove some of the stress from my parents as they were having the house filled with guests.
- French bread with pâte fermentée – posted May 4, 2008
After having read through several bread baking books and websites there is one common thing I keep hearing, namely that breads baked with sourdough is the epiphany of breads, giving it a delectable, nutty taste. I must admit I have tried a bit of this and that, be it a poolish or a biga, and this time I have tried the pâte fermentée sourdough. The pâte ferments for about 12 to 16 hours before it needs to be used in the ‘actual’ dough.
- French bread, take two – posted Apr 4, 2008
It is one thing to make a good bread once, but making it consistently is the goal here. Of course, my old statistics professor would tell me that two samples is a horrible basis for any form of statistic, but let us ignore that for a bit (I used to doze off in her classes anyway, not the most riveting topic). I attempted Hamelman's straight dough French bread recipe again yesterday, but got started a bit late due to work.
- French bread – posted Mar 31, 2008
All the breads that I have featured here have, so far, been recipes collected by two Danish food journalists and they have been published by one of the largest Danish publishers around. There is little competition for their book, there are only one or two other real contenders for bread and pastry recipes. Despite the fact that Denmark has experienced a flurry of interest for cookbooks of all sorts and kinds, the diversity is still rather depressing compared what you may find if you venture abroad into English books.