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Archive for the ‘Bubbles’ Category

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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Finally baked focaccia! And was again worth the trouble! This time I tried it with some cheese on:

Mmm.. Yummy as always!

-Marika

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