Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
100 Wholewheat Sandwich Bread
Thursday, May 15, 2014
I must confess here that i dont like baking bread completely with wholewheat flour coz i have made bad experience with them earlier. Later i slowly learned them and one fine day i succeeded making an incredible 100% wholewheat bread. Somehow none at home like wholewheat bread as they will be bit dense when compare to the bread flour or all purpose flour used bread. If am making bread at home, either ill make completely with bread flour or else ill go for both whole wheat and all purpose flour. But its been a while i prepared wholewheat flour bread without all purpose flour.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, she pulled us to bake an incredible wholewheat sandwich bread. Initially i was bit skeptical coz this bread goes for almost a day preparation. Yes, this bread goes for soaked and the biga/sponge,obviously if you are planning to make this bread you have to start your preparation better before a day. Coz the soake need to be in room temperature for atleast 12 hours and the biga/sponge need to be in fridge for almost 12hours too. But trust me this both part are very important to get this extremely spongy and pect loaves of this wholewheat sandwich bread. Aparna also shared a video of shaping a sandwich loaf which helped a lot for making this loaf, check here.I used Aasirvaad atta for making this loaf and we had this spongy bread for our lunch with some salad and grilled meats.Sending to my own event Cooking With Seeds- Wheat guest hosted by Priya.
Recipe source: Peter Reinhart
For Soaker:
1+3/4cups Whole wheat flour
1/2tsp Salt
1cup Water
1tbsp Apple cider vinegar
For Biga/Sponge:
1+3/4cups Whole wheat flour
1/4tsp Instant yeast
3/4cup Milk
1tbsp Apple cider vinegar
For Final Dough:
The Soaker
The Biga/Sponge
1/2tsp Salt
1+1/2tsp Vital wheat gluten (optional)
1/3cup Whole wheat flour +3tbsp Flour
2tsp Instant yeast
1/8cup Oil
2tbsp Honey
For making soaker:
Mix all the ingredients given for soaker together in a bowl until all the flour gets well mixed, soaker will be somewhat like firm bread.
Cover the bowl with plastic wrap and leave at room temperature for 12-24hours.
For making Biga/Sponge:
Mix all the ingredients in a bowl, knead slowly to form a soft ball.
Cover it and rigerate for atleast 8hours or overnite.
Biga can stay pect for 3days in fridge if you are not planning to make your bread.
Two hours before you plan to make the bread dough, remove the biga from the fridge and let it come to room temperature.
Make small pieces about 12pieces using a sharp knife with the soaked and biga.
Put them in food processer and knead it for few minute, add the remaining ingredients and knead for 3minutes.
Let it rest for 5minutes, then add the flour and knead for few more minutes.
Your dough should come away from the sides of the bowl.
Arrange the dough in a greased bowl and let it rise for about 1+1/2hours. Turn out the dough to a lightly floured surface, pat the dough and roll it as a loaf, check the video.
Preheat the oven at 350F..
Place the loaf in a greased load tin and bake for 40-45minutes at 350F until the top gets a nice brown colour and the loaf sounds hollow when tapped.
Let it cool completely before slicing.
Notes:
The dough will be extremely sticky, a food processor or a stand mixer make the life easier.
Wheat gluten is optional if you want to add them,please do add while preparing the final dough.
Dont add more flour while kneading the final dough.
Hokkaido Milk Bread We Knead to Bake 3
Tuesday, May 13, 2014
Hokkaido milk bread, super spongy bread prepared with the famous Asian bread making method called tangzhong method. Tangzhong method goes for a water roux, this roux is the prominent ingredient to get fantastic soft breads. For our this months We knead to bake, a month baking event started by Aparna of My Diverse Kitchen, she challenged us to make this Hokkaido Milk Bread which is well known for their super softy texture. Its quite popular in South Asian bakieries, some people says this is a Japanese bread, because of the milk used in this bread comes from Japan.While others says that its pure white colour and the texture resemble the pristineness of Hakkoido.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Chocolate Marble Asian Bread Roux Method Home Bakers Challenge 4
Tuesday, April 15, 2014
Tangzhong or roux method give a soft bread,the texture of the bread coz of the water roux aka tangzhong makes cotton like bread and stays pect for more than 2 days in room temperature. But am sure that this bread gets vanished very quickly coz of the presence of chocolate in it.To make the “tangzhong” or “water roux,” a mixture of water and bread flour is heated and stirred just until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the dough ingredients. When the water and flour first combine, the flour absorbs the liquid. Once heat is applied, the flour particles swell many times their original size and burst, releasing starch into the liquid. At that point, the mixture will turn like gel.This gel like flour paste can then be used as a dough enhancer to improve the moisture and texture in the final bread loaf.Breads prepared by this roux method doesn’t get stale and hard like other breads within a day of baking, it will stays soft and fluffy for several days.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
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