Pan de yogur

En una tarde de frenesí panadero, mi amiga P. y yo horneamos las cuatro hermosas hogazas que podéis ver en la foto. Dos Waterford soda bread , como los que ya hemos publicado en este blog, y otros dos panes de yogur con los siguientes ingredientes:

Pan de yogur (para dos hogazas)
540 gr. harina de trigo
50 gr. salvado de trigo
125 gr. yogur natural
300 gr. leche
1 huevo
10 gr. mantequilla
10 gr. azúcar
5 gr. sal
16 gr. levadura fresca

La técnica de este pan de yogur es como la de otro panes de molde: mezclar por un lado los ingredientes secos y añadir la mantequilla, deshaciéndola y mezclándola con los dedos hasta que se obtiene una mezcla de textura harinosa. Posteriormente, se añaden los ingredientes húmedos y ya se puede amasar. Es una masa un poco rebelde al principio, pero en unos minutos te haces con ella. La primera fermentación fue de hora y media y la segunda, después de un formado bien tenso, de otros 90 minutos. Estuvo en el horno a 200º una hora. Tanto a P. y a mí nos pareció un pan un poco corto de sabor. Para la próxima ocasión, un poco más de mantequilla y poco más de sal creo que ayudarán a potenciarlo.

La mantequilla que utilizamos, por cierto, salió de la que obtuvimos de preparar nuestro propio suero de leche (buttermilk) para el soda bread, como se explica en la entrada que ya he citado. Es muy emocionante preparar tu propia mantequilla, al mismo tiempo que muy sencillo, toda una experiencia.

HAPPY BIRTHDAY LIDIA!!

Wholegrain spelt pain a l'ancienne

Spelt was an important cereal in Europe from the Bronze Age to medieval times. Today it has survived as a relict crop in Central Europe and northern Spain (mainly in Asturias) and has found a new market as a health food: spelt requires fewer fertilisers as it is resistant to diseases so it is easy to find organic spelt.

So with my wholegrain spelt decided last night to make the well known in this blog pain a l'ancienne. I think we always have make this bread in white versions so a bit of a challenge using an wholemeal flour, and spelt.

So mixed the ingredients last night:

- 380g wholegrain spelt flour
- 300g water (very cold)
- 7g salt
- 4g dried yeast

And I said mixed because as you know you don't knead this bread. All well mix and put it in the fridge until this morning (9 hours). then I left it at room temperature for 2 hours until double the size. With an spatula and loads of flour, tried to make 3 baguettes and oven, 230C for 10 min first with some water/steam and then 25 at 200C. 5 minutes extra with the oven off and the door open.

The result was a bit different as I used to have for a pain a l'ancienne: no big alveolus, breadcrumb a bit more compact, probably due to the type of flour but taste was great. You can definitely feel the 9 hours in the fridge and the flavour of the wholegrain spelt.

Looking forward to use again spelt flour. I found a interesting web: a spanish company producing local spelt flour (Triticum aestivum sub. Spelta). They not only sell white and wholemeal spelt flout but the grain as well. It could be another interesting step producing our own spelt flour. anyone else up to? The company is called Escanda Asturiana

SUNFLOWER SEEDS AND CHEDDAR SCONES

Esta receta la subí al blog hace un tiempo, pero fue un poco chapucera, porque no tenía muchos de sus ingredientes... hoy sí he seguido los pasos de la receta original (de Dan Lepard) y, claro, han salido mucho mejor. Lo difícil ha sido hacerles la foto antes de que desaparecieran en el desayuno.

Ingredients:

• 200 g plain flour.
• 2 tsp baking powder.
• 1 tsp mustard.
• 25 g soft butter.
• Small bunch of parsley.
• 175 g cheddar, coarsley grated.
• 1 large egg, separated.
• 100 ml milk.
• 50 ml cream.
• 25 g sunflower seeds.

SCONES ROCK!!

deconstruction: hummus bread

I was chatting last week with Patrick Ryan in twitter as he wanted to bake a bread and I suggested using chickpea flour. I really like using it and it's not the first time I bake something with chickpea flour (pan a l'ancienne or these Bollos de azafran lidia baked). Texture and flavour are unique.

But I wanted to twist this bread and thinking what to do came up hummus, where the main ingredient is chickpeas. So why dont use the ingredients of hummus and bake a bread? voila, and this is how this bread was made. There are a few different versions of hummus but most of them have chickpeas, olive oil, lemon, garlic and salt. I used a few more as I like hummus with tahini, so that's my recipe (be aware that still my baking equipment is in Belfast, so weight is not very accurate):

- 300g strong white flour
- 125g chickpea flout
- 100g spelt flour
- 2tbs dried yeast
- 10g salt
- 250ml water
- 40g olive oil
- 50g tahini
- 1tbs paprika
- 50g chickpeas ()
- 2 garlic cloves
- 2 tbs lemon juice
- pepper

Of course I was afraid that this experiment wouldn't work for several reasons: the dough was too heavy (chickpea flour, chickpeas and tahini), the combination of flavours after baking wouldn't go well etc. When I was kneading it was quite difficult to work with the dough but I kneaded for 15 minutes and put it to prove for 1hour and a half. The dough responded and raise quite well so I kneaded for a few seconds and put it back to prove for another 1 hour and a half, but this time it wasn't that good. Anyway, oven at 230 °C for 15 minutes and another 30 minutes at 190 °C.

hummus bread

The result, very unusual flavour, you can feel all the ingredients, maybe a touch bitter and too much tahini so net time I will put less. Similar in consistency to a soda bread. But overall an interested experiment.

hummus bread

PAN CON TOMATE FRESCO Y AJO

Pues me dejó tan contenta el eliopsomi del otro día, que he utilizado la misma receta como base para hacer este pan con tomate.
Ingredientes, los mismos, pero el aliño simplemente a base de tomate fresco (escurrido y cortado en pequeños daditos) y un diente de ajo finamente picado.
Una masa muy pegajosa, algo rebelde... pero con la que finalmente me he podido hacer y que no ha resultado mal.

maple syrup and blueberry buttermilk scones

If you read my last post yesterday, I made not only the loaf but home made dill and gomasio butter. And as you probably know, when making butter cream you get buttermilk too.

So I decided to use the buttermilk to make always tasty scones. this time, with maple syrup and fresh bluberries. Here is the recipe:

- 500g of self rising white flour
- 50g caster sugar
- 160g slightly salty butter
- 100ml buttermilk
- 125ml maple syrup
- 100g blueberries

Mixed first the flour and the sugar and add the butter mixed well with the flour until it resembles breadcrumbs. Apart, mixed well the buttermilk with the maple syrup and added to the flour mix together with the blueberries. then cut them with a pastry cutter, some beaten egg in the top and oven at 200C for 15 min.

just after the oven...

nutty smell and flavour from the maple syrup

Quite interesting scones because of the maple syrup. the dough was compact and brown and all the house smelt toasted syrup but the result wasn't to strong, just enough. Buttermilk gave that particular flavour and what to say about the blueberries? well, probably my favourite ingredient in scones and muffins. Try them, you will see how easy it is and you can't avoid eat 2 or 3 in a row (well, that was me, but who wouldn't be having warm scones right there in front?