BBD#6 - The Round-Up - Part Two

After carefully checking my mailbox, I've found some more entries for BBD#6 - 41 altogether! (Please let me know if I still missed something...) The second part of the BBD#6 has a lot to offer and starts off with something that could well be the inofficial logo of this month's theme:

Bron of Bron Marshall took the theme literally and shaped B R E A D using pretzel dough. Needless to say, her letters look as perfect as her pretzels!


Note: I've got one more entry to add!

If you're looking for a healthy alternative to croissants, head over to Baking History and try her Vienna Rolls! Little dots of cold butter are incorporated into the bread dough and make for a flaky, crusty result.



K of Bread/Pain created Syrian-style twisted cracker rings with a nutty sesame topping.




Wanna see a super-cute chubby turtle made out of bread dough and with chocolate chunk eyes? Head over to Marija of Palachinka!




L of Lemonpi opted for pretzels (a choice I can understand very well!). However, she tried a sweet version from Finnland called Viipurinrinkeli - with such a cute name, it's a must-try!







Bread plaits seem to be by far the most popular bread shape and that's exactly what Marta of Los fogones de mi casa created, using an all-purpose flour based dough.



Brilynn of Jumbo Empanadas has a Challah recipe up her sleeve that won't let you down - and with a filling of roasted hazelnuts and nutella, I'm sold!




At first glance, Cakelaw didn't think much of the appearance of her filled bread ring. However, its taste won her over. You simply can't go wrong with ham, eggs, cheese, tomato, and olives!



Same with Pam of Sidewalk Shoes: She wasn't happy with her Apple Challah that lost some of its filling during the bake. But who cares when you have such a nicely browned crust to bite in!


Following an old Italian tradition, Elizabeth of Blog from our Kitchen made Occhi di Santa Lucia - an S-shaped bread. Using her Wild Yeast Bread recipe the result went down a treat with lasagne.



More cute animals! Lien of Notitie van Lien not only made chubby little rabbit who could compete with the turtle over the title of the cutest bread animal ever! Lien also made an alligator who lost its dangerous appearance during baking and turned out to be more like a friendly platypus instead. That was still not enough for this keen shaper, and Lien also made an apricot-filled flower bread. Chapeau!

Kelly of Sass & Veracity also likes the way the Scandinavians make their bread: Check out her Finnish Pulla with cardamom!




Pasticcera/Pastry chef of Bella Baita View now living in Italy, decided to use a traditional Pain de Campagne recipe to shape it into two different kinds of epi de ble. One straight, one round, it's hard to say which one I like better.



Crusty, round, with twisted rays - what could this be? Lynnylu of Cafe Lynnylu created the most awesome Pain du Soleil.






Corum Blog can show off with another flower bread - this time using spelt flower which is a favourite of mine. Using different toppings, everyone can have a petal to his or her liking.




Tanna of My Kitchen in Half Cups recreated a classic, the famous Parker House Roll. She did give it a new twist, though, using a potato-based dough and lots of seeds.



Karen of Bake my Day gets a perfect crust-to-crumb ratio with her crusty epi de ble. It's time to use the scissors more often...




Susan of Wild Yeast certainly knows a thing or two about bread! If you want to know how to shape a perfect Couronne Bordelaise, head over to her blog. And the best part, you can do it without having to buy expensive equipment!



Pam of The Backyard Pizzeria also likes Italian breads: Her pane siciliano is s-shaped and of a lovely golden colour - thanks to semolina flour.





Holly of PheMOMenon stays true to the name of her blog and comes up with a truly phenomenal Kolach. If you like the flavours of orange, pecan, and chocolate, this sweet bread is for you!



For a cinnamon addict like me, these beautifully slashed cinnamon rolls are the perfect afternoon treat! Arden of In the Kitchen with Arden, could you please send me some...?



And last, but not least, there's the Swedish Tea Ring of Tartelette! In fact, she forgot to email me but as I'm checking her blog quite frequently, I was very pleased to see this yummy creation and it shall not go unnoticed!






PS: These are my BBD#6 creations! But you must excuse me for now, I need to get baking...

BBD#6 - The Round-Up - Part One

Lots of people have been baking and shaping in the last few weeks and I must say it was a real pleasure seeing so many wonderful creations for Bread Baking Day #6 trickle into my mailbox. I received 35 entries from allover the world - thanks to Zorra of 1x umruehren bitte who created this popular food blogging event.

Now I'm absolutely spoiled for choice: Which one of these elaborate sweet and savoury breads should I try to recreate first..? I'm sure you'll see some of these recipes pop up on this blog in the course of the next few months and I hope that you will do just the same. The idea of sharing bread with friends and family is well-known allover the world and sharing bread recipes comes pretty close! There are many variations of braided bread, lots of unusual folding has been done, and even several inhabitants of the animal kingdom made it into this round-up!

The entries will appear in the order of arrival in my mailbox. To avoid an overly long post - and to draw more attention to each creation - I'll be splitting the round-up into two posts. The next one will come up very soon!

Meanwhile I'm looking forward to finding out what the theme of BBD#7 is going to be. Head over to the next host, Petra of Chili & Ciabatta, she'll reveal the secret on February 6!

Nora of Life's Smorgasbord opted for the ever so popular braided loaf: Her version uses potato for a tender texture. A little sugar turns this shiny loaf into a real tea time treat!




Gretchen of Canela & Comino from is a lucky one: With Challah on her must-try list for 2008, her choice for BBD#6 was obvious. That's how to go about new year's resolutions!





The German-speaking blogger-group Huettenhilfe prepared flatbread with herbs. Slashed in a criss cross pattern, this bread has lots of crusty bits to offer.



Petra from Chili & Ciabatta shares her vast knowledge about bread baking with a whole photo series: Learn how to make her beautifully folded Pan de Hojaldre or Pane Sfogliato!

Katie from Apple & Spice offers another tasty afternoon treat: Her Coffee, Almond, and Choc Chip Braided Bread goes down well with a cup of coffee or tea!



Sarah from What Smells So Good? enters the realm of fairy tales with her edible version of "The Prince and the Pauper": Her breadsticks contain peasant ingredients like rolled oats as well as expensive spices like saffron.


Ever wanted to know how to braid using four instead of three strands? With her poppy seed plait, Ulrike of Kuechenlatein shows you how!



There can never be enough recipes for plaited breads with poppy seeds: Patricia from Technicolor Kitchen presents the Brazilian version of this popular loaf which uses condensed milk - very yummy!


Boaz from Folding Pain took up the challenge and entered two different recipes: His sourdough couronne was wonderful already but his whole wheat stars with dried fruits and oats are absolutely stunning!

Zlamushka's Spicy Kitchen shows off with her Bratislava Rolls. Dunking these sweet-filled crescents into a cup of tea is highly recommended!






I don't know how to handle a six-strand braid but Chris from Mele Cotte surly does. His sophisticated Challah is decorated with black and white sesame seeds.



Jenny from I'm hungry enters savoury bread to be pulled apart: With this Garlic and Herb Monkey Bread she won't be hungry any longer!



Aparna from My Diverse Kitchen offers a perfectly shaped Onion Fougasse. Well done!




DoriAnn from Baby Steps made - together with her little helper - not one but three Challahs: with three, five, and six strands!







Judy from Judy's gross eats wanted to come up with something unusual and she did, indeed: Her Colomba die Pasqua turned out beautiful!



BBD-founder Zorra of 1x umruehren bitte decided to shape a bread flower using the especially strong Manitoba flour and pumpkin seeds for decoration. As far as centrepieces go, I definitely prefer edible ones!





Mediterranean Cooking in Alaska: Blogger Laurie beats the cold by making the food of her second home, a Greek island, and tapping on the rich culinary traditions of the region. Check out her Algerian flat bread.


Part Two of the round-up will follow soon!

I've been nominated!

Folks, I feel very honoured to tell you that I'm amongst the three nominees for the February edition of the "Inspiring Food Photography" award created by Margot of Coffee & Vanilla! Each month, she nominates three bloggers whose food photos she likes (people can also suggest nominees to her); and then everyone can vote using an online poll. That's how it works.

Being in a photography competition with Andrew of SpittonExtra and Joycelyn of Kuidaore probably doesn't make me the most likely winner. However, it would be an outright lie, if I said that you shouldn't vote for me..;-)

BBD#6 - Part Three

In order not to miss my own deadline, I'm finally posting my main Bread Baking Day #6 event: soft pretzels prepared with a lye solution - the way you get them in Germany! Pretzels are a very popular snack allover my home country - no matter if for breakfast, lunch, afternoon snack or dinner. You see, the Germans really like their pretzels. There are many slight, regional differences but for me, a five-star pretzel needs to have a very fine-textured, soft crumb that doesn't dry out easily whilst the surface has to be of a shiny, reddish brown colour and needs to be quite crusty.

Obviously, it's one of the typical things that an ex-pat might miss fairly soon because chances aren't very high to get the real thing anywhere outside of German-speaking countries. Luckily, in case the desire for pretzels becomes overwhelming, there is a German bakery in Sydney where one can get a quick fix. Since living in Australia, I twice tried to reproduce pretzels but both times the results had been only so-so. Fresh from the oven, they had been good enough - however almost anything that comes straight out of the oven usually tastes good.

Where would I get a proper recipe? German baking books seldom provide one as no one I know has ever bothered to make them at home. When reading Jeffrey Hamelman's "Bread - A Baker's Book of Techniques and Recipes", I found out that he actually started his career with making hundreds and thousands of pretzels. So he should know what he was talking about, right? Indeed, he does. Using a preferment not only improves the tastes but also the shelf-life quite dramatically. In contrast to pretzels made with the straight dough method that deteriorated fast once they had cooled down, these pretzels tasted in the evening as good as they had during my lunch break. The only thing that hadn't turned out a 100 percent perfect was the crust. It wasn't quite crusty enough but still well above average.

In case you're not too intimidated by handling a lye solution, please give it a try! It's not at all complicated. Most importantly, never touch the lye with your bare skin and give the kitchen a good airing during and after the process. The biggest problem will be to buy the lye. Pharmacist sell it, however, I've always gotten odd looks for this request - like I'm asking for bomb material. I've also boiled a few pretzels in a baking soda solution which is a common replacement. However, it only produced a slight yellow hue instead of the brown colour and the characteristic taste. Next time, I'll just have to improve the crust and I will hopefully get my perfect pretzel!

Jeffrey Hamelman’s Soft Pretzels

I had to convert the recipe and ended up with slightly odd numbers so don't be put off by that. Regarding the yeast, I used instant dry yeast instead of fresh. For the preferment, I've simply used a light sprinkle of yeast. If unsure, you can use a little more than that. The time to ferment will be shortened but if retarding the dough anyway, this should not impart the overall flavour.

Preferment
72g bread flour
47g water
1.5g salt
0.01g fresh yeast

Final Dough
290g bread flour
170g water
5.8g salt
7.1g fresh yeast
18g butter, soft
3.6g diastatic malt powder (I substituted a teaspoon of malt syrup)
121g preferment (all of the above)

Makes about 600g of dough (recipe could be doubled).

1
Mix pate fermentee using a wooden spoon. It should have the rather stiff consistency of finished bread dough. Let stand for 12-16 hours at room temperature. When ripe, the preferment should have doomed and just start to recede.

2 Mix the final ingredients for 3 minutes together, and then add the preferment in chunks. It will be fairly stiff. Mix for another 5-6 minutes. The dough should come off the walls of the bowl.

3
Let sit at room temperature for about two hours or until doubled in volume.

4 Divide dough into pieces of roughly 85g. Shape into cylinders and let rest for a few minutes under a cover.

5
Roll into stretches of 40 centimeters in length with the middle slightly thicker. Quickly pick up the pieces and swirl around into pretzels (or simply fold the dough strands around one another). Press ends into dough.
Note: I didn't manage to get my dough strands as long as that and ended up with slightly chubby pretzels.

6
Let proof for 30-45 minutes or until risen to 75 percent. Refrigerate for 30 minutes to allow a skin to form.
Note: Hamelman suggests that the pretzels can be retarded overnight. To do this, refrigerate after the first 20 minute of proofing. To accomodate my schedule, I decided to retard the finished dough after step 2 instead of the finished pretzels.

7
Prepare 3 percent lye solution: Put a litre of water into a pot, add 30g of lye and bring to a boil.
Note: Use gloves and take care not to get any lye solution onto your skin. Use a slotted spoon for handling the pretzels.

8
Completely submerge pretzels for about 5-10 seconds. Let drain on the slotted spoon and then transfer to the baking sheet. Quickly slash at the thicker part and sprinkle with coarse sea salt. Note: If you don't have a very sharp knife for slashing, rather use scissors instead. The cut won't be perfectly straight (as you can see) but that's better than destroying the dough structure.

9
Bake at 450 F/220 degrees Celsius in a preheated oven for 14-16 minutes.

The Source
Jeffrey Hamelman: Bread – A Baker’s Book of Techniques and Recipes

Lemon Meringue Pie - another Daring Bakers' Challenge

After having missed the Christmas Challenge of the Daring Bakers - Yule Log - I was really looking forward to joining in the fun with a lemon meringue pie. However, this pie almost wasn't meant to be. At least I've learned my lesson - never start a challenge without proper preparation, e.g. checking your pantry...

The day had started off with lots of running around in the quest of the perfect wedding dress. After several days spent with a fruitless search, I am now fully convinced that either you have to be willing to spend an insane amount of money or that you have to have a terrible sense of fashion in order to simplify this matter. Not to speak of the odd looks the shop assistants give you once you mention that you're about to tie the knot in a mere three months. Getting married seems not to be for the spontaneous at heart.

Still cursing under my breath, I set to work. There was no time to lose as this pie was to be eaten with a bunch of friends at an Australia Day bbq later in the day. However, I wasn't off to a good start. For the first time ever, I had run out of all-purpose flour without restocking immediately. And the level of the sugar jar was crucially low, too. Now one might think that simply going to the shops would be the sensible thing to do. Unfortunately, a couple of days ago, my handbag got snatched away and I'm still waiting for the replacement bank card to arrive. Meanwhile, I've got to plan ahead and ask my boyfriend for cash after hours. Needless to say, I hadn't been planning ahead and had run out of cash after buying a shirt for him (the only successful thing to come out of my shopping trip).

Thus, things had to be improvised. Feeling a little bad because following the recipe and learning from the experience is the whole reason for our online baking community, I started mixing bread flour, cornstarch, and sifted whole wheat flour - simply hoping for the best. Unfortunately, I hadn't thought of sticking the butter into the freezer so it came out of the fridge still somewhat pliable. This made for a relatively soft pastry so I omitted the ice water altogether out of fear ending up with a floury mush instead of proper shortcrust pastry. Prebaking also didn't work that well with some of the pastry sticking to the foil.

Luckily, when attempting the filling, things finally took a turn for the better. The lack of granulated sugar could be helped with an ample supply of icing sugar; and I successfully cooked the lemon-filling on the stove-top. While waiting for crust and filling to cool, I cleaned the kitchen; and then another obstackle turned up - on my doorstep, literally. Despite Australia Day and despite not being announced at all, two builders stood at the front door, demanding to be let in and to repair our smoke alarm. When the alarm had been checked a week earlier, the guy hadn't bothered to mention that there was something wrong with it and that I had to expect builders turn up basically any time. So, whilst they were busy doing whatever they had to do, I finished cleaning, whipped the meringue, finished the pie, started taking pictures, and we all tried not to feel too awkward and not to be in each other's way too much.

Eventually, I finished the pie and it was very well received at the bbq despite the crumbly crust. The lemon filling was very flavourful, not too sweet and not too tart. Right after cooking, it still had a starchy aftertaste but that vanished once fully cooled and set. The meringue held up nicely for a surprisingly long time; and the only thing I have to improve is making a proper crust. To be perfectly honest, however, if pressed for time and in possession of some good-quality lemon curd, I would probably opt for the short cut I did last month: These tartlettes were made with store-bought butter puff pastry and homemade lemon curd. With only the meringue to prepare, the little beauties took only a couple of minutes to make. However, I'm glad that I did the real thing for the first time - thanks to Jen of The Canadian Baker for choosing such a tasty recipe! Check out the results of the other Daring Bakers here!

Note: After comparing my conversion with the ones The Passionate Cook did, I realized that I used only 250g of flour (which explains that there was no need for any ice water) and I used more cornstarch and more lemon juice for the filling. Considering all this conversion trouble, I consider myself lucky that the crumbly crust was the only shortcoming of this challenge..;-)