Breads

Ciabatta

A couple weeks ago I published a recipe for Ciabatta that I thought was pretty good - but since then I found a recipe that I like even better. It takes a little longer but I think it is well worth the extra time.
Two tablespoons of nonfat milk powder can be used in place of the liquid milk; increase the amount of water in the dough to 1 cup. As you make this bread, keep in mind that the dough is wet and very sticky. The key to manipulating it is working quickly and gently; rough handling will result in flat, tough loaves. When possible, use a large rubber spatula or bowl scraper to move the dough. If you have to use your hands, make sure they are well floured. Because the dough is so sticky, it must be prepared in a stand mixer. If you don’t have a baking stone, bake the bread on an overturned and preheated rimmed baking sheet set on the lowest oven rack. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the unwrapped bread in a 450-degree oven for 6 to 8 minutes. The bread will keep frozen for several months wrapped in foil and placed in a large zipper-lock bag. Thaw the bread at room temperature and recrisp using the instructions above.

Biga

1 cup (5 oz.) unbleached all-purpose flour
1/8 teaspoon instant or rapid-rise yeast
1/2 cup (4 ounces) water - at room temperature
Dough
 2 cups (10 ounces) unbleached all-purpose flour
 1/2 teaspoon instant or rapid-rise yeast
 1 1/2 teaspoons table salt
 3/4 cup (6 ounces) water - at room temperature
 1/4 cup (2 ounces) milk - at room temperature - OR 2 T. nonfat milk powder and 1 cup water instead of 3/4 c. water
1. FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours).
2. FOR THE DOUGH: Place biga and dough ingredients in bowl of stand mixer fitted with paddle attachment. Mix on lowest speed until roughly combined and shaggy dough forms, about 1 minute; scrape down sides of bowl as necessary. Continue mixing on medium-low speed until dough becomes uniform mass that collects on paddle and pulls away from sides of bowl, 4 to ó minutes. Change to dough hook and knead bread on medium speed until smooth and shiny (dough will be very sticky), about 10 minutes. Transfer dough to large bowl and cover tightly with plastic wrap. Let dough rise at room temperature until doubled in volume, about 1-2 hour.
3. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; told again. Turn bowl and fold dough six more times (total of eight turns). Covet with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 minutes longer. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 450 degrees at least 30 minutes before baking.
4. Cut two 12- by 6-inch pieces of parchment paper and liberally dust with flour. Transfer dough to liberally floured counter, being careful not to deflate completely. Liberally flour top of dough and divide in half. Turn 1 piece of dough so cut side is facing up and dust with flour. With well floured hands, press dough into rough 12- by 6-inch shape. Fold shorter sides of dough toward center, overlapping them like business letter to form 7 by 4-inch loaf. Repeat with second dough piece. Gently transfer each loaf seam-side down to parchment sheets, dust with flour, and cover with plastic wrap. Let loaves sit at room temperature for 30 minutes.
5. Slide parchment with loaves onto inverted, rimmed baking sheet or pizza peel. Using floured fingertips, evenly poke entire surface of each loaf to form 10- by 6-inch rectangle; spray loaves lightly with water. Carefully slide parchment with loaves onto baking stone using jerking motion. Bake, spraying loaves with water twice more during first 5 minutes of baking time, (I also through a few ice cubes in the bottom of the oven) until crust is deep golden brown and instant-read thermometer inserted into centers of loaves registers 210 degrees, 22 to 27 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1 hour, before slicing and serving.

Poppy Seed Rolls

Mohnkranzerl aus Hefeteig

This Austrian specialty hails from the Waldviertel (Forest Quarter) where a special type of poppy seed is grown and harvested. “Waldvierteler Graumohn” is preferred, although any poppy seed tastes delicious in these rich, yeasted rolls. Beautiful to look at, they are bakery-perfect for that special brunch or coffee.
To turn these beautiful rolls into Easter egg nests, press a colored, hard-boiled egg in the middle of the roll before they cool.
Makes 6 large rolls, serves at least 12
* ***Filling***
8 oz. poppy seeds - (200 grams)
1/2 c. milk - (125 ml)
7 T. butter - (100 grams)
7 T. sugar - (80 grams)
1/2 tsp. vanilla extract OR 1 T. vanilla sugar
1/8 tsp. salt
1 T. rum
1 T. lemon juice
1/2 tsp. fresh lemon zest
1/4 tsp. cinnamon
* ***Dough***
4 1/4 c. all-purpose flour - (500 grams) plus more for dusting
2 1/4 tsp. instant yeast - (see note)*
5 T. sugar - (60 grams)
1/4 tsp. salt
1/2 c. butter, melted - (110 grams)
1 c. lukewarm milk - (250 ml)
1 large egg
* ***Decoration***
1 egg yolk
1 T. poppy seeds
Make the Filling
Grind the poppy seeds. You may use a “poppy seed mill” or grinder, or grind it in several batches in a coffee grinder. Grind them for 1 - 2 minutes or until they are cracked and become darker and oily looking.
Mix poppy seeds and the rest of the filling ingredients (through cinnamon) in a saucepan and bring to a simmer. Cook, stirring, for about 10 minutes, then remove from heat and cool.
Make the Dough
*Instant yeast or bread machine yeast may be mixed directly with the flour and other dry ingredients. If you have regular, dry yeast, mix it with part of the lukewarm milk and let it sit for 10 minutes to rehydrate. Add with the milk to the dry ingredients and proceed as usual. If you wish to use fresh yeast, use a cake (20 - 30 grams) and dissolve in the milk prior to mixing with the flour.
Mix the flour, instant yeast*, sugar and salt in a bowl. Melt butter and milk together, cool to lukewarm.
Add the milk, butter and egg to the flour and work (mix, then knead) it into a smooth dough. Knead for about 5 minutes, then form it into a ball, dust it with flour and let it rest for 30 minutes.
Preheat oven to 400°F.
Form Braided Rolls
Divide dough in half (I cut it with a bench knife), then cut it into six equal pieces of 2 1/2 to 2 3//4 ounces (70 to 80 grams) each.
Roll out each piece to about 2 by 6 inches on a lightly floured workbench. Place about 2 tablespoons of poppy seed filling down the center of each, lengthwise. Fold the dough lengthwise around the filling and pinch closed to form a rope. Roll this rope a little longer by rocking it back and forth with your hands.
Twist two filled ropes together and then form them into a ring, pinching the ends closed so that the ring does not untwist in the oven.
Repeat to make six rolls. Place them on a baking sheet (I also use parchment paper).
Mix an egg yolk with about a tablespoon of water and brush it over the rolls. Sprinkle poppy seeds on top, if you wish.
Bake the rolls as soon as you finish making all of them (no further rise) for 25 to 30 minutes. Reduce the temperature to 350°F after 5 - 10 minutes and turn the baking sheet about half-way through if they are browning too much.
Serving the Rolls
These rolls can be made the day before and stored just covered with a clean kitchen towel. Serve room temperature or reheat in a hot oven for a few minutes. If you wish to keep them longer, freeze them.
You can serve these rolls cut into slices or quarters, or keep them whole for the prettiest presentation. Print this post