10 pieces
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Category Archives: Baking
Pastadeg
You do:
- 6 gr salt
- 300 Article 00 flour
- 2 Each egg
- 3 egg yolks
Do this:
- Weigh eggs and egg yolks and then add water to make it together 185 gr.
- Run flour and salt in food processor in 10 seconds so that it mixes
- Add the wet ingredients and then run the food processor until it becomes a dough.
- Then knead by hand in 10-12 minutes, if it is for a break, add a little oil or water, if it is too loose, add some flour.
- Then flour the dough a little and put plastic wrap around the dough and let it rest at least 30 minutes (so gluten is formed) at room temperature.
- Divide the dough into 3 parts
- Roll out and start running the pasta in the pasta machine, start on lev 0 and drive to lev 6
- Cut the pasta into the desired width or make lasagne plates
- Boil in salted water for approx 1-2 minutes until the pasta flows = ready
Gahkku
GAHKKU - SAMI GLADCAKE
Ingredients:
25 grams yeast
5 cups water
50 grams of melted butter
1 dl light syrup
1 teaspoon salt
13 cups flour
Do this:
Make the dough like a regular leavening dough. Work it in machine approx. 5 mine (longer if you do it by hand).
Let the dough rise under a baking sheet for approx 30-40 minutes.
Divide the dough into 16 parts and roll out each part into a round.
Roll it quite thinly as it becomes thicker when baking.
Finish by running a rolling pin over each cake before baking.
Bake in a dry frying pan on the stove for a few minutes on each side. When small bubbles have formed on the top, it is ready to be turned.
Wrap the finished breads in a baking sheet and let them cool.
Freeze the loaves and bring them out as you need.
Segkaka
Ingredients:
1 l milk
50g melted butter
2 pkg and St.
1 msk salt
2 tablespoons anise
2 tablespoons crushed fennel
½ bottle (325g) light bread syrup
1,25 the (750g)flour
1,25 (700-750g)rye sieve
Do this:
Melt the butter and mix in the milk, heat to 37º.
Dissolve the yeast in the dough liquid.
Pour in the syrup, bread spices, salt and most of the flour in the dough liquid and run in a baking machine in 5-10 mine, check that the dough begins to drop the edge of the dough bowl.
Let the dough rise 30 mine.
Bake out into round cakes approx: 2 thick, use a regular rolling pin and then a rolling pin,
Post 2 pcs bread cakes on each plate lined with parchment paper.
Blir ca:36-40 st cakes
Let ferment on a plate 10 mine.
Bake in the middle of the oven for approx: 3-4 min i 275º, the cakes should be light brown.
Casserole bread
Ingredients
- 25 g yeast
- 6 cups flour
- 1 msk honung
- 3 cups water, fingervarmt 37 grader
- salt
Do this
- Dissolve the yeast in the lukewarm water. Add salt and honey and mix again.
- Add the flour, a little at a time and mix until you have a smooth dough. Mix the dough until it starts to drop from the edges. Sprinkle with a little flour and leave to rise under a cloth 2 h or to double size.
- Turn the dough upside down on a floured baking surface. Sprinkle some flour over the dough and fold in the edges. The dough can be a bit sticky so rinse your fingers in a little water to make it easier to work with the dough. Put the dough back in a floured bowl with the seam side down.
- Let ferment under cloth for approx 30 min to. Preheat the oven to 230 degrees and set your Stenfors Cast Iron Pot with the lid on.
- Take out the cast iron pot and pour in some neutral oil. Turn the dough upside down on a floured baking surface and then place it with the seam in the pan. Put the lid on and set the pot in the oven in 30 mine.
- Then remove the lid and bake for approx 15 minutes more to get an even finer color on the bread.
- When the bread is ready, carefully lift the bread out of the casserole and let it cool before enjoying it..
Baguette model smaller
Baguette Fantastic
Baguettes Sandwich – (75% hydration)
- 5 g instant yeast
- 375 g water (~40 C)
- 500 g all-purpose or bread flour
- 10 g salt
Mix the Dough – 8:00 to 8:25 AM
- Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5 minutes until a light foam surfaces and little bubbles are visible.
- Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
- Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. The dough will be very sticky. Cover with plastic wrap and let rest for 15 minutes.
- Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start stretching and folding
Bulk Ferment (1st Ferment) + Stretch & Folds – 8:25 to 9:55 AM
- Once rested, perform a stretch and fold by grabbing a corner of the dough in the bowl, lift straight up to stretch the dough as high as it will go without tearing and fold over to the other side. Rotate the bowl and perform three more reps of stretch and folds. Once folded, turn the dough over onto itself, cover, and let rest another 25-30 minutes. This is one set of a stretch and fold, perform 3 more sets with 25-30 minutes rest in between.
- For each stretch and fold set, the dough should feel more elastic and stretch further without tearing with some air bubbles present
- Note: The stretch and fold method is better suited than kneading for a high hydration dough such as this because the dough is naturally sticky and this method reduces hand contact. Additionally, the stretch and fold will allow for an open crumb when baked because the air isn’t pushed out of the dough.
- After the final set of stretch and folds, test for gluten development by stretching up the dough very thin to see if it is slightly translucent before tearing.
- Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a slightly translucent window, let rest another 25 minutes and perform another set of stretch and folds.
Divide dough + Shape Baguettes + Proof (2nd Ferment) – 9:55 AM to 11:10 AM
- After the last stretch and fold, sprinkle some flour on the work surface. Using a bench scraper, divide the dough into 6 equal portions (roughly 145-150 grams each). Cover the dough pieces with a clean towel and let rest for 15 minutes.
- Once rested. Spritz baking spray (like PAM) on your hands, the work surface, and the piece of dough.
- Using your fingertips lightly press and stretch and piece of dough into a rectangle about 6 inches wide. Fold the top edge of the dough down to the center, pressing lightly to tighten the dough and form an edge. Fold the dough in half to form a seam at the bottom of the dough. Using the heel of your hand, lightly press to seal the seam of the dough. Now you should have a log of dough, seal side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 18-20 cm long. Now place a hand on each end of the dough with harder pressure and roll the dough in the opposite direction with each and to create a tapered baguette with a twist.
- Note: For shaping, just take a look at the video, it’s hard to explain in words lol.
- Shape each baguette and place on a baking sheet sized piece of parchment paper. 2 pieces of parchment paper, 3 baguettes on each. Cover with a towel and let proof until about 1.5 times in size, 45-60 minutes
Oven set up – 10:55 AM to 11:10 AM
- With 15 minutes of proofing left, preheat the oven to 230 C on the convection setting, 245 Regular C. Fill a 33×23 cm baking pan halfway with water and place on the bottom rack of the oven. Place a metal baking sheet on the middle rack.
- Note: The pan of water will help create a steamy environment for a crisper crust and the baking sheet will be preheated so the baguettes can be slid on with the parchment paper and immediately start baking for faster oven spring.
Bake – 11:10 AM to 11:35 AM
- Using a razor or really sharp knife, score the proofed baguette with one long slash at a 45-degree angle to allow for oven spring.
- Pull the preheated baking sheet out of the oven and slide the parchment paper with the baguettes onto it. Place the baguettes on the middle rack and spritz them with a spray bottle of water.
- Bake for 5 minutes, rotate the pan, spritz the baguettes one more time. Continue baking for another 12-15 minutes until the crust is golden brown, crispy, and the bread sounds hollow when thumped.
- Let cool completely on a wire rack before slicing.
Saffron buns
Roy Fare's cruel saffron buns !
Fördeg
- 500 g milk [5 dl]
- 50 g yeast
- 1 g saffron
- 520 g wheat flour [8,5 dl]
you
- 150 g butter, room temperature
- 170 g strösocker [2 dl]
- 2 g salt [2 krm]
- 320 g wheat flour [5,5 dl]
Mandelfyllning
- 250 g marzipan
- 25 g strösocker [2 tbsp]
- 3 g vanilla sugar [1 tsk]
- 120 g butter, room temperature
Brushing and decoration
- 1 eggs
- sweet almond, hyvlad
- powdered sugar
Do this
- Saffron dough
Start with a pre-dough. Heat the milk with the saffron until finger-warm and dissolve the yeast in it. Mix the milk with the wheat flour, knead into a fine dough. If you have a kitchen assistant, I recommend you use it with a hook, then run the dough in 5 minutes. Leave with a cloth over and rest in 15-20 mine. - Mix in the remaining ingredients in the dough and run at medium speed until the dough feels smooth, glossy and begins to drop edges. If you do not have a kitchen assistant then it is important that you knead until you can no longer bear it, only then is it ready.
- Let the dough rest under a cloth for approx 20-30 minutes so the dough releases its tension.
- Mandelfyllning
Mix almond paste with powdered sugar and vanilla sugar. Mix in a little at a time of the butter until you have a smooth and fine filling. - Roll out the dough, ca 45×70 cm and approx 0,5 cm thick dough on a lightly floured table.
- Spread the filling evenly over the dough.
- Grab the top of the dough and fold it over so that you get half a fold. Divide the dough into oblong strips and make small knots by twisting the strip around two fingers like a ball. Place the buns on a sheet of parchment paper. Let ferment properly under a cloth in 1-2 hours.
- Preheat the oven to 200 grader. Brush the buns with egg and sprinkle with planed almonds and powdered sugar. Bake in the middle of the oven in 13-15 mine until your saffron buns have a nice golden brown color.
Summer cake with Strawberries and meringue
INGREDIENT
- Sponge cake
- 80 g butter
- 1,25 cup granulated sugar
- 4 yolks
- ½ dl milk
- 1,5 cups flour
- 1,5 teaspoon baking powder
- meringue Quilt:
- 4 äggvitor
- 2 cup granulated sugar
- 150 g mixed nuts and almonds
- Topping:
- Vanilla cream mixed with whipped cream
- strawberries
HOW TO USE
1. Preheat the oven to 175 grader.2
2. Sponge cake: Beat butter and sugar porous. Separate egg yolks and egg whites, mix the yolks in the batter. Add the milk and sieve into the flour mixed with the baking powder. Spread the batter in a long pan with edge covered with baking paper.
3. Meringue: Beat egg whites with half of the sugar to solid foam, add remaining sugar and whisk to a solid meringue, Spread the meringue on top of the sponge cake and finish with almonds and nuts on top.
4. Bake in the lower part of the oven approx 25 minutes, it should feel porous and airy.
5. Lift the cake out of the pan using the baking paper. Allow to cool on the paper.
6. Spoon over the vanilla cream and top with strawberries.
Easy Pavlov cake for Midsummer
Here's how to make a really simple and good variant with BOB JUST BEAR & fruit, whipped cream and strawberries.
You do
meringue Bottoms
- 8 äggvitor
- 4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tsp vinegar 12 %
Servering
- 1 jar BOB ONLY BEAR & Fruit Strawberry
- 5 cup heavy cream
- 1 l strawberries, Partial
- 1 bunch of fresh lemon balm (or fresh mint)
Do this
- Preheat the oven to 140 grader.
- Beat the egg whites to a hard foam. Stir in the sugar and whisk the meringue until it is glossy and spicy. Then whisk down the corn and vinegar.
- Spread the meringue on two coated plates and shape into circles. Bake in 1 h 15 minutes and then turn off the heat. Leave the pavlov to stay in the oven for a few hours or overnight.
- Spread out half the jar BOB ONLY BEAR & Fruit on one meringue bottom. Whip the cream fluffy and spread half over the jam.
- Put on the other bottom. Add one to stock BOB JUST BEAR & Fruit and cream on top. Top with strawberries and some lemon balm.