Baker Bettie’s Baguettes

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I keep trying new recipes and I like this one a lot.  I decided to brine the breads right before they went in the oven and it was delicious.

DIRECTIONS

Poolish
89g bread flour
89g water slightly warm (about 90 F)
1g quick rise yeast

Dough
209g bread flour
62g all-purpose flour
163g water, slightly warm (about 90 F)
1g quick rise yeast
6g Kosher salt

Brine
3g kosher salt
40g warm water

INSTRUCTIONS

Make the Poolish:
The night before making your baguettes or at least 6 hours before, make the poolish. In a large mixing bowl, combine the ingredients for the poolish. Cover the bowl with plastic wrap and let it stand at room temperature for at least 6 hours, but preferably 8-10 hours.

Combine the Dough:
In the morning, add the rest of the ingredients for the baguette dough into the bowl with the poolish. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated and you have a shaggy dough with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 30 minutes.

Stretch and Fold:
After the dough has rested for 30 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 30 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 30 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 30 more minutes. This is a two hour process from when the dough is mixed to when it is ready to be shaped. Four 30 minute resting periods with three stretch and folds in between.

Prep the Oven & Other Equipment:
During the final resting period, prep your pans and your oven. Position one oven rack in the very bottom position in the oven and another rack in the middle position. Place a cast iron skillet or another heatproof skillet on the bottom rack and a baking stone, baking steal, or a sheet pan turned upside down on the middle rack. Preheat your oven to 500F (260C). You want your oven and pans to be heating for at least an hour before the bread goes into the oven. You will also need to set up a lightly floured lint free towel or baker’s couche to let your shaped dough rise on. Additionally, prepare a pizza peel or an unrimmed baking sheet with a piece of parchment paper.

Pre-Shape & Rest the Dough:
If you have a scale, weigh the dough and divide it in two equal pieces by cutting it (do not tear it). Each piece should be about 305 grams each. You can also eyeball this if you do not have a scale. On a very lightly floured surface, press one piece of dough out into a rectangle and gently stretch the short ends out. Fold each short end into the center and press down with your fingertips to seal. Fold each long end into the center and press with your fingertips to seal, creating a seam in the dough. Set the dough aside and repeat this process with the second piece. Cover the pieces of dough with plastic wrap and let them rest for 10 minutes.

Shape into Baguettes:
With the seam side up, press the first piece of dough into a thin rectangle. Starting at the top left edge, begin folding down the dough about 1/2″ (1.5 cm) and sealing it with your fingertips, working your way across the top. Repeat this process, continuing to fold down on the dough and sealing to create a tight log. Once you have a thin, tight log, turn it seam side down. Using both hands, roll the dough on the counter-top, working it into a long thin snake shape. Try to keep the dough as even as possible and work it into about a 14″ (36 cm) baguette. Move the piece of dough to your prepared towel or baker’s couche. Push the towel or couche up on both sides of the baguette to create folds to hold the dough’s shape. Repeat this process with the second piece of dough.

Let the Dough Rise:
Cover the pieces of dough with plastic wrap and let them rest for 45-60 minutes until doubled in size.

Transfer the Dough & Score:
Place a baguette board or a small cutting board right beside one of the baguettes. Gently pull up on the towel to flip the baguette over onto the board. Move the baguette over to the parchment lined pizza peel or unrimmed baking sheet. Gently flip the baguette onto the parchment paper, so that the seam side is down. Repeat this to move the second baguette over. Using a very sharp knife or a bread lame, cut 4-5 slashes in the top of the baguettes.The slashes should go diagonally and at a slight angle, going about 1/4″ (.5 cm) deep. Mix the salt with the warm water and brush on to the loaves before baking.

Bake:
Fill a small bowl with about 2 cups of ice cubes. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Turn the oven temperature down to 475F (246 C). Bake for about 25-40 minutes. It is traditional for baguettes to have a very dark crust. Check them at 25 minutes and decide if you would like a darker crust. I bake mine for 40 minutes for a dark, almost charred, crust.

Cool:
Allow the baguettes to cool before slicing. This will completely develop their flavor. Baguettes are best when eaten the same day. However, leftover baguette can be wrapped in foil and kept at room temperature for up to 2 days.

Coffee & Chocolate Breakfast Bread

fullsizeoutput_2f38.jpegChocolate and coffee are best when shared. You just have to make a huge tear & share loaf so you have enough.

INGREDIENTS

Dough
68 g warm water
3 teaspoons yeast
3 tablespoon granulated sugar
120 g warm whole milk
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
3 eggs
12 tablespoons butter melted
535 g flour
1 teaspoon espresso powder
1 teaspoon vanilla extract

Filling
75g unsalted butter (very soft)
108g brown sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon espresso powder
pinch of salt

Frosting
2 ounces cream cheese softened
1 cup powdered sugar
1-2 tablespoons milk or cream to thin
1 teaspoon vanilla extract

DIRECTIONS

Warm milk and set aside.  Melt butter and set aside.

Combine warm water, yeast and sugar in the bowl of a stand mixer.  Stir until combined and let get foamy for about 4 minutes.

Add the warm milk, salt, eggs and melted butter to the yeast mixture and mix until combined. Gradually mix in the flour, espresso powder, and cocoa powder until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl and let sit for an hour or until it has doubled.

For the filling, add the brown sugar, cocoa powder, espresso powder, and salt to a bowl and mix well.

Lightly dust a surface with flour. Punch down the dough and roll it into a rectangle about 10 x 22 inches. Spread the butter evenly over the dough. Spread the brown sugar mixture evenly over the butter and gently push it into the butter. Beginning with the long side roll it into a tight log.

Place the log, seam side down, on a baking sheet lined with parchment paper. Using scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Gently push the dough together to help compress the log.  Immediately cover the dough and place in the fridge overnight.

In the morning, preheat the oven to 350 degrees F. Take the dough out from the fridge and brush with a tablespoon melted butter. Bake the bread for 20-25 minutes.

While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your reach desired consistency.

 

 

Spiced Japanese Milk Bread

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I always struggle a bit with enriched doughs but they always taste great.  This is one of my better ones. I added some of my own spices to this recipe.

INGREDIENTS

Tangzhong
3 tablespoons water
3 tablespoons whole milk
2 tablespoons unbleached bread flour

Dough
320g unbleached bread flour
1 tablespoon powdered ginger
2 tablespoons nonfat dry milk
50g cup sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup scalded whole milk (cooled)
5 whole pieces of star anise
1 large egg
1/4 cup (4 tablespoons) melted unsalted butter

Cinnamon-sugar filling
1/2 cup sugar
4 Tbsp. unsalted butter, softened
1.5 Tbsp. cinnamon

DIRECTIONS

Tangzhong
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Dough

Place milk and star anise in saucepan scald by storing occasionally and letting the milk use start to foam and boil.  Take it off the heat and let cool.  Scrape off skin and strain out star anise then measure out 1/2 cup.

Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

Cinnamon-sugar filling:

Cream the butter with the sugar, and then add the cinnamon. If easier, you can mix the ingredients with your fingers. You will get a moist, chunky/sandy mixture.

Gently deflate the dough, squishing out all the bubbles you can, and pat it out to a 9×15 rectangle.

Sprinkle the cinnamon-sugar filling on top of the dough, leaving a one-inch border all around the filling. Pat out the filling so it adheres to the dough. Sprinkle about 1 tsp. water over the filling.

Starting from a short end of the dough, roll up the dough tightly until you get a jellyroll. Pinch the seam closed with your fingers. Place the jellyroll, seam-side down, in a lightly greased 9×5 inch loaf pan.

Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.

 

Everything Bread

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Start this the night before and your family can wake up to a fresh loaf of rustic bread. Why don’t you get to wake up to a fresh loaf of rustic bread? Well, someone has to bake it. 

INGREDIENTS

3 cups flour

2 teaspoons salt

1 teaspoon Instant yeast

Approx. 1 1/2 cups water

1 teaspoon each of minced onion, caraway, sesame, and poppy seeds

DIRECTIONS

Mix together the first 3 ingredients. Slowly add the water until dough is wet and a little loose.  combine minced onion, and seeds then fold into the dough.  Cover and let sit on the counter overnight.  In the morning heat oven to 500 degrees with dutch oven in it so it gets hot too.  Once the oven and pot have been heating for about 30 minutes, plop the dough into the dutch oven, sprinkle with additional seeds and onion if desired. Cook covered for 30 minutes.  Take lid off and let the top of the bread brown for about 10-15 minutes.

Irish Soda Bread

  What did you think I was going to make today?

INGREDIENTS

3 1/2 cups all purpose flour

2 tablespoons caraway seeds

1 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons brown sugar

1 1/2 cups (approx.) buttermilk

 

DIRECTIONS

Preheat oven to 425 degrees.

Lightly flour baking sheet.

Combine flour, caraway seeds, baking soda, salt, and brown sugar in a bowl.  Mix enough of the buttermilk to form a ball.

Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute.

Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges.

Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.

I got the recipe here.

 

When Life Gives You Lemons, Add Coconut

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Cake

  • 1 cup white sugar
  • 
1/2 cup butter, softened
  • 2 eggs
  • 1 lemon, juiced and zested
  • 
1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 
1/4 teaspoon salt
  • 1/2 cup milk
  • 
3/4 cup flaked coconut

    Lemon Drizzle

  • 3/4 cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice

Directions

  • Preheat oven to 350 degrees F. Grease a 4×8-inch loaf pan.
  • Toast ¼ cup of coconut and set aside.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time.
  • Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated.
  • Fold in coconut, mixing just enough to evenly combine. Pour the batter into loaf pan.
  • Bake until a toothpick inserted into the center comes out clean approximately 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners’ sugar until mixture is thin enough to drizzle. Drizzle mixture evenly over the loaf. Top with toasted coconut.

This recipe originally appeared here, but I altered it.