Tag Archives: homemade

Bread Porn – homemade

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Bread Porn – homemade

I often hear “you must have time to bake your own bread” (all the time). But basically it does not take more that getting in a car, driving to a bakery, waiting in the queue and driving back. And there are other things which are also essential to me.

– the absolute knowledge what ingredients have been used (ok let´s assume you know what you bought)
– the smell in the house of fresh bread
– the joy of looking at the bread rising and darkening
– the sound of the cracking crust while the bread cools down
– the first cut trough the bread and eating it with just some butter + salt
– cutting the loaf in 4/4 and sharing at least 2/4 or 3/4 of it with your family and friends
– seeing their joy when they got a warm piece of the bread and sometimes getting something back in exchange.

Just go through the no knead bread recipe but i will describe the routine quickly how I do it.

5 minutes
– grabbing a bow, putting in the yeast, salt, water and flour, mixing it and let it rest until the next morning

1 minute
– hopefully the yeast has blown up your dough, stir it again, put in about 2 spoons of flour and turn the dough a bit (or leave it, if you want to have a shiny surface on the crust). Switch the oven to 250C and put in the pot and the cover.

1 minute
– after about 30 minutes (or up to 1hour) the pot is hot enough, throw in the dough and close it with the cover.

1 minute
– open the cover after about 45 minutes (up to 1 hour is also ok) @ 250 C, switch down to 220 C

1 minute
– after about 15 minutes or up to 25  minutes get the bread out of the oven and put the loaf out of the pot.

So it´s just about 10 minutes to prepare YOUR BREAD, Have a nice day!

 

Pfitzauf form and altered recipe

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Pfitzauf form and altered recipe

At one of my favorite drift shops, again I found something useful. An old clay form for a Swabian dessert called “Pfitzauf”. I guess I will give this traditional recipe a try sometime (never heard before). But my intentions were to put some sweet yeast dough, filled with plum jelly or other fruits and top it with a giant amount of brown butter, bread crumbs and caramelized sugar. The first try happened about 4 hours after I bought the form, be-cause I already had some dough for bread in the kitchen to rise, which i altered with milk, vanilla sugar and butter. They were ok for a first try but for sure I need even more butter (150g+)! Topped with lots of vanilla sauce could turn out to be an all time favorite.

Home coffee roasting

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On sunday, coffee run out. Or better the roasted coffee beans, so i lured my sister into turning the Whirley Pop for about 30 minutes. The outcome was better than I could have done it. However, I still found a few beans who got burned spots, which should be avoided and you can see it clearly on the least image. You also should cool the coffee beans down after they got the right roast – asap. For that I use the big bowl and to get rid of the bitter skin of the beans as well.

Waffeln mit Schlagsahne und Schattenmorellen

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Waffeln mit Schlagsahne und Schattenmorellen:
Today it was time to make some Waffles / Waffeln. First of all I found out that there are cast iron waffle irons available and I ordered one to round up the upcoming barbecues with a dessert. Secondly I talked to someone about it last night and was close to go crazy be-cause the cast iron waffle iron hasn´t arrived yet but I had to have waffles very soon. So next morning I had to buy whipped cream and find a fitting recipe. Ah and lastly I did two hours of Muay Thai and sparring (fucked up my face a bit) so absolutely no regrets on the carbohydrate side or my BMI (if there ever had been any).

Ok so here is the recipe:
125 g of butter
75 g of sugar
1 package of vanilla sugar
2 eggs (3 are recommended if the dough is too stiff)
250 ml of milk
250 g of flour
1 teaspoon of backing powder

Mix everything together (make sure the butter is soft, preheat it in the oven if to hard) and the last ingredients are the eggs, one after another. Thats it! Crispy waffles on the outside, soft inside. And they do not get hard or too soft after cooled down. Perfect.
Best served with whipped cream and cherries. Hardly to be beaten by another dessert – enjoy.

Marmorkuchen and Milk

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Marmorkuchen (marble cake) with milk:
Ok the first try wasn´t that pretty but yesterday I got it right. It´s really obvious for me that there is a coincidence that spring started with my two cakes I backed. The biggest mistakes on cake one was too less buttering of the form and not breadcrumbed. I enhanced the recipe a bit due to the size of the cake form:

250g butter
250g sugar
250g flour
4 eggs
3 spoons of real cacao powder for the other half of the dough
1 brief of vanilla sugar
a bit of salt
a bit of baking powder
a bit of rum 

50 minutes on 180 Celsius, thats it! Best served with fresh cooled milk from a farm.

Bread and Pizza Evening!

Bread baking essencialsBread and Pizza Workshop - Simple PizzaBread and Pizza Workshop dough risingBread and Pizza Workshop - olivesBread and Pizza Workshop Tillman the bearded dogBread and Pizza Workshop - crispy pizza slice testBread and Pizza Workshop - no knead bread getting out of the ovenBread and Pizza Workshop iron cast pot breadBread and Pizza Workshop proud bakermenBread and Pizza Workshop crispy breadBread and Pizza Workshop no knead iron cast bread method recipeBread and Pizza Workshop detail imagesBread and Pizza Evening!
Nothing better to start the weekend with a great night cooking/baking and celebrating it with friends. So we did this friday. I explained the basics of how to make a good loaf of bread while and we also had pizza made of the same recipe (only that the dough did not ferment for about 24 hours). See one of a image where the crispy pizza slice 1/16 did not collapse.

Here are the basics for a good pizza:
– Do not try to buy cheap ingredients its ruins everything from the beginning.
– Take your time if you are not a pro. At the beginning all are hungry but they will slow down tray after tray
– use lots of olive oil on the tray so the pizza does not stick and gets more crispy
– 320 C would be perfect but most ovens only make it to 270 C which is ok.
– put the baking tray on the lowest level of your oven and do not use “hotair” mode take “ober- and unterhitze” (heat from top and bottom). You need the extra heat mostly from below so the pizza gets extra crispy.
– Use lots of olive oil to sprinkle the pizza before you put it in the oven, it keeps the pizza moist and just tastes better.
– Do not overload the pizza, less is better.

Thats it I would say. Baking a loaf of bread just seems logic after the oven is already hot. Also a great gift for your friends to take home. Probably ensures they will come back for more.

Gnocchi handmade with spinach and gorgonzola

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It always sounded too much hassle to make gnocchi by myself – but Maria finally challenged me yesterday.
Here the recipe:
1000g of potatoes
200g of flour
2 egg yolk
bit of salt

Boil the potatoes until they crack, peel them and mash them. Knead them with the four, eggs and salt while they are still warm. Make about 4 rolls and cut them into even “slices”. Press them with a fork a bit. Put them for about 3 minutes in boiling water and keep the ready ones warm in the oven until you made them all. Thats it! The recipe above has to be fine tuned a bit, be-cause they turn out a bit too soft – just a bit. 1/2 semiola and 1/2 flour might be the solution.