Bread, bread and more bread

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I have been on a Sunday morning love affair with bread for a few months now, and whenever possible I try to bake something. But I am late in transcribing the recipes on the blog. Partly because I don't always measure things properly (I do like to improvise) or because of the time it takes. But it would really be a good idea to try and keep a record of some sort here – after all that was my reason for starting this little blog.

Anyhow, these are the kinds of breads I have been making recently. I have long posted these pictures in my personal facebook "Home-made food" album with some quick indications on the recipes, but I am hoping that posting these here will motivate me towards doing a full write-up.

If something particularly catches your attention, do let me know so I can prioritize...

No-knead rye bread

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I have seen quite a few no-knead bread recipes since I started baking bread a few months ago, but so far had never tried any of them. Until this morning. After looking at various sources for various types of bread and after getting a general feel of the proportions involved, I set about to prepare something inspired from my readings. Here's how the bread turned out...

No-knead rye bread

Ingredients: (for a ~600 g loaf)

• 1/3 cup rye flour
• 1.8 cup white bread flour
• 1 cup lukewarm water
• 0.5 tbsp yeast
• 0.5 tbsp salt
• 1 tbsp mixed seeds
• 0.5 tbsp fennel seeds
• cornmeal

Preparation:

In a large and deep dish, mix the lukewarm water, yeast and salt. Add rye and white bread flour, the mixed seeds and quickly mix with a metal spoon. Do not knead. Cover with a damp towel and leave to rest at room temperature for about 2 hours.

Sprinkle flour on the rested dough, which will be sticky. Shape the dough rapidly with your hand. Some of the flour will fall off – it's not meant to be incorporated into the dough.

Place the dough on an oven tray lined with parchment paper and sprinkled with a little cornmeal. Cover with a damp towel and rest for about 40 minutes.

Pre-heat oven to 230°C.

When you are ready to bake, use a pastry brush dipped in water to wet the dough and sprinkle the fennel seeds.

Place a small dish filled with boiling water on the sole of the oven. Place the tray in the middle of the oven and toss some water on the sole of the oven to create steam. Close oven door immediately.

Bake for 30 minutes at 230°C. Leave to cool on a rack.

No-knead rye bread

Hamburger buns

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Hamburger buns

Ingredients: (for 4 buns)

• 250 g T65 flour
• about 1 tsp dry yeast
• 5 g salt
• 12 g sugar
• 100 ml water 
• 37 ml milk 
• 1 egg
• 15 g butter at room temperature

Preparation:

Warm milk and water. Take out a small quantity. Add yeast and a pinch of sugar to it. Wait 5 minutes until bubbly.

Mix flour, salt and sugar. Add the yeast mixture. Lightly beat the egg and add about 80% of it to the flour. Keep the remaining 20% for later. Progressively add remaining milk and water. Knead for a couple of minutes until homogeneous, then add the butter. Knead for about 10 minutes, adding a bit of flour if necessary.

Place dough in a lightly greased large and deep dish, cover with a slightly wet towel and leave to rise for about 1h30 to 2h or until dough has doubled in volume.

Fold dough back on itself a couple of times, then divide in 4 equal parts. Cover with the damp towel and leave to rest for 5 minutes.

Shape each bread in a ball by stretching the dough towards its bottom side, pinching the creases to augment surface tension.

Place dough pieces on an oven tray lined with parchment paper, separating them well. Flatten slightly with your hand. Cover with a wet towel and leave to rise for 1h to 1h30.

Pre-heat oven to 200°C.

Using a pastry brush, coat the top of the breads with the remaining egg mixture, then sprinkle with poppy or sesame seeds.

Bake at 200°C for 15 minutes until nicely golden. Leave to cool on a rack.

Hamburger buns