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Tag Archives: sourdough
Ver post de ItalianExpert40h1h
The traditional Panettone is a sweet bread from Milan, made with a sweet sourdough starter. It has flour (of course), egg yolks, butter, sugar, orange zest, vanilla, honey and dried fruits/raisins. I changed the last two for chocolate. In Perú, eeevery Christmas we have panettone for breakfast on the 25th, toasted wth some butter and hot chocolate on the side. I think it’s a world-wide tradition to have this bread on our table during Christmas season right? And since Monitouille this year is dressed for Christmas, I decided to bake 9 kgs how about that!
What a challenge! After making son many breads and being obsessed with my sourdough, this 2011 I decided to finish the year making il Panettone. Of course, with natural sweet sourdough starter, the traditional way. Not only that, but I decided to sell them (If they worked out well of course) as now I am also selling my bread each week with pâtés, cheese, marmalades and home-made things. Anyway, lots of nerves. I started Wednesday to convert a portion of my liquid 100% hydration sourdough starter into a stiff one (50% hydration). Y finished baking on Sunday, 9 kgs of panettone, which ended up being 16 panettone. They were soft, spongy, and really tasty. Of course I have some critiques of my own and would like to improve some things for next time -> January, that way, next year I’m an expert ;) Are you ready for a fully detailed recipe???
Ok. But first, I’d like to tell you my favorite story about where this delicious sweet bread came from. There are many, this one is my favorite: It’s Christmas eve, and the 1500′s. Duke Ludovico, known also for the “Lord of Milán” is hosting a huge party. Time for dessert is coming, but turns out the cake is ruined. However, Antonio one of the dishwashers took some leftover fruits from the party and was baking a sweet bread for him and his family. The kitchen smelled so nice, the cook decided to serve his bread as dessert. The Duke liked it so much, he entered the kitchen asking for the cook that had made the dessert. …’Antonio’, ‘il pane di Toni’, and so today we know it for ‘Panettone‘.
It is very important that you manage well your time. You will be needing a 2-day early start to get your sourdough ready and ‘sweet’ (no acid).
Ver post de BreadsAdvanced18h47m
Today I want to tell you a bit about Spelt and give you this recipe of a Spelt sourdough bread made with rye and wheat sourdough. A bread with a special soury, nutty and sweet taste and with unique properties given by this special grain.
T. spelta is part of the wheat family (Triticum). This grain started to be grown in southern Germany since the year 4000 bc, but there is evidence that it started to be grown in Asia from 7000 bc. Today, it is popular in northern Europe, specially Germany, Switzerland and France.
Spelt is characterized by having high amounts of protein (17%), a moderatelly strong gluten quality but not so elastic. It is usually recommende to mix the spelt flour with normal wheat (T. aestivus) or other wheats that give a strong gluten if you’d like to have as a result a bread with a non-compact structure.
Comparing it to common wheat, spelt has a higher carbohydrate, protein, fibre, vitamin B1 and B2, plus a higher amount of minerals and aminoacid content. It provides a sweet and nutty taste to bread. It is highly soluble in water and easy to digest.
A special property is that the grain has a very strong skin, dificult to eliminate providing a high resistance to plagues and diseases, making it an ideal cereal for ecological growth, due to its natural resistance without the need to use transgenic seeds or pesticides.
Spelt is therefore the most ancient wheat grain, with no genetic modifications since its use, a high resistance to plagues, perfect for ecological growth, with excellent nutritional properties and which also provides a unique taste to bread.
So, what are you waiting for? Go buy it and bake this delicious bread. It goes really well with strong cheeses with umami taste and honey and sweet marmalades. This bread has to sourdoughs, common wheat flour (95), rye flour (9%) and 82% spelt flour. This flour I bought in August in Copenhague. It comes from an ecological growth and the grain comes from the recovery of ancient grains since 1994 that have returned from Switzerland to the biodynamic and organic farmers in Denmark. A bread whose taste makes us travel in time.
Ver post de Breads
As years go by, we get older and babies and children become part of plans with friends. So this year, I decided to celebrate my birthday with a Picnic Party at the park.
Brainstorming for picnic: sandwiches, fruit, cold pies, beer, pallets, cards, picnic basket, fun straws, bucket, squared blankets, muffins, etc. So I decided to try doing my own sandwich loaf and from there 4 different kinds of sandwichs (easy but ‘gourmet’ style). I also made a leek quiche (recipe coming up soon!), some fruit in different presentations and other Picnic stuff.
The sandwich loaf was a complete success. It came out so lovely that I only thought about singing outloud when I got it out of the oven and saw its crumb. So I made 3 of those for the sandwichs. Unfortunately everything could not be perfect and Saturday was a rainy rainy day. But we never give up (specially me!) so we celebrated the Picnic as an Indoor Picnic. That way we have the perfect excuse to make an outdoor one a.s.a.p!
So here’s the recipe for my sandwich loaf and 4 different kinds of sandwiches that I prepared and that are perfect for this type of occasion: birthday parties for you or your kids, for grownups, indoors, outdoors, wherever. The first two are typically present in Perú b-day parties, the other are new ideas! Piece of cake (you can buy a good bread if you don’t want to do it) and very very nice.
Sandwich loaf. For a mold of 18 x 7 x 21 cm (638 grs).
Ver post de BreadsAdvanced1h 30m30m
Since I came back from Barcelona I could not stop thinking about when to make the delicious Cake with cañarejal cheese, black truffle and house breadsticks. The perfect opportunity came when two close friends of mine came to visit from Perú. I decided to turn my house into a ‘Tapas Bar” for one night along with good wine and the best company.
So thanks to that whim, a couple of days with appetizer ideas and a fun night arose. Of course that being the Cake the lead singer, she took all the applauses. The breadsticks, of course, where home-made and with sourdough. The cheese and truffle came from a delicatessen store that takes great care of products and clients: El Teso. So today I’ll tell you about these spectacular corn breadsticks with onions (recipe from Dan Lepard’s book) that I did with red onions and that not only go well with this suggested and maginificent appetizer but with plenty of more ideas.
The appetizer I made: Cake with cañarejal cheese, black truffle and house breadsticks.
You can roll some ham on it, with some cream cheese, smoked salmon and mayo, with nothing, with provolone cheese… let your imagination fly!
Ver post de BreadsAdvanced6h40m
After Jonathan and his bread came Javier and the begginers’ bread-course, my trip to Lima and the anxious tic-tac-tic-tac to start my sourdough, my bread, my sandwichs with my breads, my sourdough caring, my loaf bread, baguette, ciabatta, apple-bread, BREAD.
I managed to get effort, dedication and wit all together and supplied myself with rye flour, a pretty old scale (decent enough) and time, organized time. My sourdough almost died on a trip to the beach but with expert help I managed to save it. That’s how I got my first sourdough 100% rye. And that’s how I got my apple-bread.
The wheat flour I used came from the supermarket, one that has not much gluten and does not provide the usual elasticity in a bread. This came along with a positive surprise: bread can be made with any flour. The flavour was special and very nice, perhaps somewhat acid for my taste. I understand this is due to the fact that my sourdough was ‘young’ and that I gave her one overnight feed only. With this I learned that sourdough has to be fed more time in order to eliminate the acidity, increasing yeast, reducing bacteria. Love this micro-world! More things, working on kneading (a looot), fermentation and shaping. Still got 999 left to do!
More pics here!
Day 1. 21:00 p.m.
50 grs de rye flour + 50grs de sink water.
Mix well and leave closed and away from wind currents at room temperature.
Day 2. 21:00 p.m.
Take 50 grs of yesterday’s mix and add 25 grs water. Mix well and add 25 grs rye flour. There should be no lumps. Leave closed and away from wind currents at room temperature.