Bread circle in the Oxton News

Here is an article in the latest Oxton News, in time for the secret Gardens on the 19th of June. Click on this link:

bread oxton news

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bread text 26-05-2016

Bread Text 26.05.2016 Today’s is the plain but not so white loaf, made with 2/3rds of high-extraction Walk Mill flour and with 1/3rd of strong white Walk Mill flour. The difference is that the ‘high-extraction flour’ is a coarser grind and resembles a fine semolina in its consistency. Because only coarser bran is filtered out in the sieving process after the milling it is almost of wholemeal quality. We have so far only had enthusiastic responses from members after the first trial of this flour (when it was a 50/50 mix) so we are trying this today. For better comparison we will make an absolutely plain white loaf next week, but want a lot of feed back then please! This will be made with an organic Canadian flour variety from Shipton Mill. We think that the higher extraction flour makes for better crust and excellent flavour but this is ultimately your judgement. Starter mix today was by Michael, dough mix by Janis and Lesley, and shapers and bakers were Angela, Janis and Noreen. Enjoy your loaf. Greetings from the bakery team.

Palm Sunday

In Germany there is a custom in ome areas to make a sweet ‘Palm Pretzl’ for Pthe sunday before Easter. This is in addition to the person getting up last in a family becoming the ‘Palm Donkey’ for the day – something to be avoided at all cost. To help with this you may wish to make the following recipe: Take in proportion if you want to make less, the following and mix it all together in your kitchen mixer:
1000g flour
140g Sugar
100g butter
30g lard/suet
10g salt
60g fresh yeast or two sachets of fast action dry yeast
2 eggs
400-450 lukewarm milk (add gradullly when mixingit all together and make sure that your final dough can be rolled into strands!).
Zest and juce of one unwaxed lemon
(replace with vanilla essence or vanilla sugar -plenty!) if desired.

When mixed to a fairly manageable dough let rest for 45 minutes. Then divide into 6 equal parts (approx 300g each) and roll into thin strands. Take three strands and braid them from the middle into a braid.
Leave half the strand unbraided at the ends but roll them into thinner strands again and then form a pretzl. Pictures and explanations in German can be seen here:
http://www.backdorf.de/Daten01/Rezepte/Palmbrezeln.pdf
You cross the now slightly elongated rolled ends of the braid and then cross again as if to make a knot. Then take the ends forward and press them into the braided bit of the pretzl (underneath so itis less visible – maybe with a bit of water brushed on to make it stick.
Brush with a bit of left-over egg and sprinkle with coarse sugar or small sugar crystals. Let raise in a warm place for 20 minutes on a baking sheet (non-stick) and then bake for about 20 minutes in an oven preheated to 180 C.
Should taste very good.

Recipe for Nan Sangak Mojgan 2016

Ingredients:

1 kg flour approx.

7decilitres water 20C

7/8 g yeast equiv to 2 pistachio nuts

2-3 teasp salt

black sesame seeds – as much as you lik

Required tools:

a lot of stones – round,smooth, size of pistachio nuts

heavy block of wood for soap and flattening the stone

1 long piece of wood – flat peel

1 long stick for removing bread from oven

This dough is similar to baguette – soft sour dough. Soft in middle but crispy on surface.Sour dough must be made the night before – the longer before the better.

The dough is usually softer than baguettes, sloppy – that is why it goes brown. The water inside the dough gives it a consistent outside -high water content.

Most important thing is to use your imagination

Remember when you’re standing in the queue to buy sangak – next to the oven there were 3 long sticks – one was just a long stick with a big heavy wooden block on top of it – the baker uses this to make the surface of the stones flat. They apply soap on the wooden block and then put on top of the stones – the stones are already in the oven getting hot; then rub the soap on the stones with wooden block. Bowl with water in. Like ironing the stones.

The second stick is a small peel – doesn’t need a long handle. Dough is on it and its put on peel and tipped on to the hot stones.

IMG_2138

The third stick is long and helps you pull the bread out of the oven. You put in under the bread so it doesn’t stick – and then remove the bread. Does the stick have a hook?

Then hang it up.

6-7 minutes or less in oven – keep an eye on it to decide when it is ready.

Preparing the dough

i) Sour dough necessary – 24 hours before sangak day. Keep in cool place. 3 or 4 gm of yeast; mix with 150g flour and 2 decilitres of water. Water needs to be at 20degrees. Mix very well. When yeast is dissolved, add rest of flour and keep mixing until smooth.

Cover well – close. Be aware that dough will grow. Make some holes in top of container to allow gas to escape.

ii) Put rest of water – 5l – with rest of dough 850g flour and salt in mixer and mix well. Give enough time for mixing. After mixing, cover your container with damp cloth or plastic. Leave for half an hour. This may feel a bit hard but dont worry – it’ll go soft later.

iii) Rest of yeast mix with a few spoons of luke warm water – add it together with sourdough to dough in section ii. Mix well with mixer – needs to be smooth, consistent and very well mixed. Leave for 2 ½ or 3 hours; cover with cloth or plastic and keep at a temp below 20 degrees. Dough has to be very soft – as soft as falling out of your hand. It is not as soft as a watery soup or a hard dough but in between.

iv) The baking – put stones in a tray – 4cm deep; fill it fully with stones. Put in oven – 250 degrees or hotter. When the stones are hot and the dough is ready – use the peel. Make the surface of the peel fully wet with water and your hands. Put a piece of dough on the peel and open it up with your paws!

Be careful to ensure dough really soft and you can stretch it on the stones to cover the whole tray. You have to do some artistic acrobatic work to make sure it is stretched – go back to your memories in the bakery – remember when your baker opened the oven door, there was a lot of movement in the oven – with the peel…….shaping it to their own art – that is a talent – like a drawing in the oven.

Sesame seeds have to be put on to the wet peel first before the dough if you want to use them. Let dough slide off peel and shape it as you bring peel out.

If this doesn’t work, pour sesame seeds on to the dough in the oven.

I use the top element in the oven.

Hang up on nails

From Mojgan’s dad – ‘Dear Mojgan, this soap is for applying to the stones. I reassure you that this soap is ok for consumption. It is made from animal fat – no smell or perfume and they sometimes break it with their teeth. Soap helps make it possible to iron the stones. Open the dough on the peel – open oven door – put sesame seeds on top. Shape the bread in the oven. By the time, the bread is finished shaping, the bread is baked.

Soap is edible, esp when hot. Nothing to worry about. You only need a little soap. Every piece of soap should last for ages……’

Julia