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Archive for the ‘Bubbles’ Category

Been enjoying the summer for a week and summer bakings to go with it. Made chicken salad and my favorite Bread with bubbles. Made also the ultimate meringue cake, pavlova, to celebrate the beginning of the berry season.

Pavlova

Pavlova

6 egg whites
2+1 dl sugar
2 ts corn starch

2 dl whipped cream
sugar
bunch of fresh berries (raspberries, strawberries, blueberries, blackberries and such)

1. Beat the egg whites ’till stiff. Add 2 dl of the sugar little by little, mixing all the time. Mix the rest of the sugar with the corn starch and mix in like before.

2. Spoon the meringue onto a baking tray covered with baking paper. Form a circle (about ⌀ 30cm), leave the edges a bit higher than the middle. Sprinkle a bit of sugar on top of the meringue.

3. Bake in 125°C in the middle of your oven for 90 minutes. Keep an eye on the meringue, so that it doesn’t get too brown and turn down the heat in case needed. The ready meringue should be crispy outside and moist inside. Let the meringue cool down. I decorated my meringue with some melted chocolate, and having a bit of chocolate flavor worked deliciously in the combination.

4. Whip the cream, spice gently with sugar and spread over the meringue. Clean the berries, cut smaller if needed and scatter over the whipped cream.

5. Enjoy tremendously, summer is here ❤

Berries

About time

Marika~

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This weekend I was finally working with sourdough and being once again surprised how those wild yeasts can make your bread rise. Didn’t come up with any recipe, but settled instead for following the one from here. Didn’t make any variations this time, just cutting the portion into 2/3 for I didn’t have enough sourdough for the whole.

Turned out absolutely beautiful, like a good bread loaf should be. Taste is good too, not so sour as my usual sourdough loaves. Could be for my sourdough is still so young, or then the bread was still so fresh when I ate it. Perhaps tomorrow it’s stronger in flavor.

Planning to bake some pulla tomorrow, it’s been a while since I made some. And tonight I’ll be baking for the citizens of Braunschweig, so it’s sleeping time then.

Marika~

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Celebrating and enjoying Easter here in Germany as well. And what would an Easter be without pasha! It’s one of my favorite seasonal desserts. And so, from the countless dessert and baking options for Easter, it’s the one I decided to prepare for us. Also some mämmi would be more than welcome, but for some reason it’s not available in our local store…

Anyway, let’s post the recipe for pasha here as well, so I’ll never forget it – and someone else might try it out, too:

Pasha

100 g  Butter
1-1,5 dl  Sugar
500 g  Quark
2  Eggs
2 dl  Whipping cream
1  Lemon – zest and juice
3 ts  Vanilla sugar
1 dl  Crushed almonds

1. Beat the butter and sugar until fluffy. Whip the cream.

2. Stir the quark, eggs, lemon zest and juice, vanilla sugar, crushed almonds and the whipped cream gently into the butter and sugar mixture until smooth.

3. Line a colander with large gauze or coffee filters and place it on top of a bowl. Pour the pasha mass into the lined colander, cover it with clingfilm and let the pasha drain for 24 hours in the refrigerator. You can also place a small plate on top as a weight.

4. On the next day turn the pasha over onto a serving plate and decorate it with lemon, almond, grapes or such. Enjoy!

This serving of our pasha is a bit strange for it doesn’t usually come with a sauce. I just felt that throwing away the drained sweet liquid would be such a waste, so I decided to cook it into a sauce. Hah, tastes ok, but next year I’ll try to find some other use for it.

Also baguette baking is doing better. Finally made some with my sourdough, and yay – they taste like baguettes and have a nice crust. Slashing still doesn’t work out that splendid, but I’ll work on that. Also had a nice structure with some bigger bubbles. I followed the recipe from here – and it was worth the 6 hours of baking.

And next week back to Finland for a while. We’ll see if post anything before that. Happy Easter for everyone for now!

Marika~

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Carlos arrived to Finland yesterday, and surprise – I baked some bread with bubbles for us! We decided to put some slices of cheese and a hint of salt on top – works yummy, too:

This week I’ve been mostly finishing my graduation work and it’s finally, finally, finally.. ..almost ready! Well, next week it’s the autumn holiday and the week after that I’ll hear my grade. Then it’s done.

Anything else happening in my life (=oven)? Oh yes, I made a blueberry-crumble-quark-pie. It was delicious too!

-Marika

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So, how could a regular homebaker get bubbles in his/her bread? Very easily – all one needs is a wet dough and a gentle touch. This recipe of bread with bubbles bases on the focaccia recipe, but actually now seems quite different than the original version.. Well, the main thing is that both the recipes make delicious bread! For making some bread with bubbles, make sure you have about 3 hours of spare time.

Dough, makes one bread with bubbles

500g /8 dl All-purpose white flour

420-430g /4,5dl Water (the warmer liquid the looser dough, so use cool water in order to make baking easier)

15g / 1/3 of a package Fresh yeast

11g /2,5 ts Salt

30g /3 tbs Oil (been using olive oil, but brother prooved that even regular canola oil works) + some more for later

Spices for topping, I usually use finger salt and rosemary, but anything is possible!

1. Begin by measuring  flour into a bowl. Measure water and yeast into another bowl. Dissolve the yeast.

2. Pour the liquid through your fingers into the flour – this way you’ll catch the possible undissolved bits of yeast.

3. Then combine everything well together until there are no dry parts. Squeeze the dough trough your fingers to make sure there are no flour-lumps. If you want to save your hands from the trouble, using a kneading hook is possible as well. 

4. Once you find no more dry bits, scrape down the edges of the bowl. Then let the dough rest for 10 minutes.

5. Pour the salt on the top of the dough. Then do your first knead (I’ve got a dictionary page for this!), 25 kneads ought to be good. Let the dough rest for 10 minutes.

5. Second knead and another 10 minutes of rest.

6. Finally do your third knead and let the dough rest for about 30 minutes. I suggest, you cover the dough with a kitchen towel.

7. Next, fold the dough (again, see the dictionary page ) on an oiled baking paper or tray. At this point you should start seeing some bubbles. Always when folding or stretching the dough work with oiled hands. Let the dough rest about 15-30 minutes.

8. Second fold and another 15-30 minutes of rest. Also, turn your oven on to 200 °C. Place an oven tray to warm up there, too.

9. Place a baking paper on top of another tray or cutting board, somewhere where it’s easy to slide off from. Then lift the dough up on the baking paper. Let the bottom edge  hit the middle of the paper. Then let the dough fall a bit towards you and finally fold the upper edge over the rest, so that it reminds “a ball”. Let it rest for 10 minutes.

13. Then gently stretch the dough by placing your fingers underneath it. Keep your fingers straight and do not grab the dough – this is important, so that you don’t damage the bubbles we’ve worked so hard for. Do not stretch the dough too much at once and let the dough have a few minutes of rest every now and then. Keep working, ’till the dough is even and about 2-5 cm thick.

15. Stretch the dough a little bit more and dimple it with your fingers. Dimpling is not necessary, if you are not planning to place anything into the holes. Then put your favourite spices on top and the bread is ready for oven. I suggest you pour some oil on the top as well.

15. Pull the baking paper with the bread on top of the preheated oven tray. Bake the bread in 200°C on the lower part of the oven for about 30 minutes, ’till it’s lovely golden brown.

16. Let the bread cool down a bit, cut open and discover, oh so lovely, bubbles! Enjoy as fast as you can – this bread doesn’t get better as the days pass by…

And now you know how to make this:

And since you got the hang of the dough, it’s possible for you to create bubbles in any sorts of bread you make, huh? Send me some pics, if it turns out awesome!

Marika~

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Not a day without baking.. well, almost! Made that fig bread (didn’t turn out so special), a failed attempt of pain viennois (couldn’t slash the top prettily and well, all-in-all kinda shared the experiences of this blogger – the taste was good, yeah) and whatelse.. Oh yes, my darling-focaccia-without-sourdough! Poured some balsamico vinegar on top and made it thinner than usually – was delicious! So here is a collage of everything:

Filled the pain viennois with tuna-salad then.. instead of a chocolate bar, sigh:

I think next time I ought to post a recipe for the “famous” focaccia-without-sourdough. That if something is worth sharing, mmm..

-Marika

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So, I returned to Finland on Saturday. Made myself feel like home by hunting for some chanterellos and running around the forest and fields. Kept also practicing making a bubbly-bread without sourdough. This one in Germany turned out awesome with so wet dough. Just missing that depth in flavor and some chewiness in structure.

One of the best things about being back at home, is to have so many pets around you again. And now we have a new family member, too. Skeanka, meaning “a gift” in Sami language. I managed to catch a pic of this monster while it was having it’s day-time-thinking-moment:

It’s quite different than our other dogs. But then again, they always are. This one has a lot of fighting spirit and strong will. We’ll see how it grows up to be! Will be interesting.

And now, next I shall be heading to Lapland once again. Leaving on Friday, so won’t be posting for almost two weeks then. After that, I ought to get back to work for real.

Marika~

P.s. Seems like my body didn’t like returning to Tampere. Being on the finish countryside was ok, but once I got here a migraine hit me again. Or maybe it’s just too sunny and warm here in Finland.

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