Crusty bread

Bread is not really my strength actually. But I won’t give up of course.

This time I tried a recipe of ayose that you can find on his Instagram

What do you need?

  • 250g of flour (standard)
  • 250g of flour T300
  • 340g of lukewarm water
  • 6g of fresh yeast
  • 10g of salt
  • 1 spoon of honey

Dilute the yeast in the lukewarm water

Mix the flours, add the water, salt and honey.

With your hand or your kitchen robot mix the ingredients well together.

Fold 4 times from the outside to the inside and let rest under a clean kitchen towel for 15mn. If your kitchen is not warm, let it raise in the oven at 30 degrees without ventilations. For me it worked really well.

Repeat twice and then let the dough rise in the fridge for 12/24hrs. Cover the dough bowl with kitchen film.

Take the dough out of the bowl and do 5 fold from outside to the inside. Form a ball with your hand by turning the dough gently on the kitchen surface.

Make some cut with a cutter or sharp knife. Let raise 1 to 2hrs. If you see that after 1hr it stopped to rise then you can put it in the oven. If your kitchen is cold, you can make it to raise in the oven at 30 degrees without ventilation.

Heat the oven at 250‱c and put a tray at the bottom of the oven. When putting the bread in the oven, pour a glass of water in the tray to make humidity and leave the heat from the bottom of the oven only. Bake 20mn

Remove the tray, decrease to 220‱C and put back the heat on top and bottom for 30mn

Check depending of your oven if you need to decrease temperature or change from top/bottom heat to bottom only

Let the bread get completely cold before cutting it. Let it rest on an oven rack.

Banana bread – Cooking the chef

Este mes las chicas de Cooking the chef, ya tenĂ©is que conocer muy bien el concepto si visitĂĄis mi blog regularmente, nos traen un chef panadero: Daniel Jorda.

Este chef tiene una panaderĂ­a en Barcelona y ha publicado unos cuantos libros.

Estos dias estoy enfocado en hacer pan, o mejor dicho en intentar hacer un buen pan. Pero como no tengo mucho tiempo para encontrar una receta de pan tradicional, he escogido la receta del ‘banana bread’ porque me recuerdo que mi amiga Elwira, de Comfydays blog, había hecho uno delicioso.

La verdad es que el mío estaba bueno, pero creo que le faltaba algo de sabor. Tendré que comparar las recetas para entender la diferencia.

Aquí os dejo la receta y unas fotos para que observéis lo fåcil que es hacerlo.

Ingredientes:

  • 225g de plĂĄtano maduro
  • 225g de azĂșcar moreno
  • 50g de miel
  • 225g de huevos
  • 175g de harina blanca
  • 175g de harina integral
  • 3g de canela
  • 1g de nuez moscada
  • 2g de vainilla
  • 3g de sal
  • 20g de levadura
  • 125ml de leche
  • 25g de aceite de girasol

La receta:

  • En un bol, en vuestra thermomix o robot de cocina, mezclar los plĂĄtanos, el azĂșcar y la miel a velocidad 4, durante 20s (Thermomix).
  • Luego añadir los huevos y mezclar otros 30s a velocidad 4.
  • Añadir las harinas, la sal y la levadura, mezclar 1min a velocidad 3,5.
  • Añadir la leche, el aceite y las especies y mezclar 1min a velocidad 4.
  • Versar en un molde y cocer en el horno 30min a 180°C. CĂłmo siempre, depende un poco de vuestro horno.

Bruschetta

I had some long slice of bread that were perfect for Bruschetta so I decided to do some apetizer to eat with my favourite Vermuth.

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What do you need?

  • Slice of bread
  • Mozzarella, cherry tomato and basil
  • Mushrooms, garlic
  • Salt, black pepper, tarragon, olive oil

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Steps:

  • Start by preparing the topping: Cut the mozzarella, cherry tomatoes and marinate with the basil, olive oil, salt, black pepper and tarragon
  • Cook the sliced mushrooms, garlic, salt, black pepper, and tarragon
  • Toast the bread and spread the toppings.
  • Enjoy

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Swedish bread

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I love bread and I’m French so I have all possible excuses for eating bread with everything. But let’s be honest, there’s nothing better than fresh bread and cheese. Even if it’s just a Camembert, I love it.

This recipe is from Comfydays, I just put 2 randoms brown flour I had because I didn’t have the exact same as the recipes. I couldn’t get it to raise as much as the one from Elwira which I tried a few weeks ago but it wasn’t bad.

 

Healthy seeds light & crispy bread

 (recipe from my friend Marianne W.)
  • 1dl of Sesame seeds
  • 1dl of pumpkin seeds
  • 1dl of sunflower seeds
  • 1dl of sesame seeds
  • 1dl of golden flax (dorado lino)
  • 1dl of oatmeal cereals
  • 1,5 dl of water
  • 2dl of integral flour
  • 3/4dl of olive oil
  • baking power 1tsp
  • salt, black pepper, oregan

Mix all the cereals & seeds together in a bowl, add the integral flour and baking power, salt, pepper and oregan.

Add the water, mix and add the oil.

Once ready, roll it very thin on a baking sheet and pre cut with a pizza slicer.

Bake for 15mn at 180° and let it cool down.

Keep it for a few days in a metal box

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