Search Results for '("C'

[BakerAunt]

German Vanilla Sugar (Vanillezucker)
Submitted by Annabelle's Lair on October 14, 2014 at 11:41 am

Source: http://www.germancorner.com/recipes/hints/vanillasugar.html

1-2 vanilla beans
Granulated sugar
1 airtight jar (I use a 6 cup / 3 pint / 1500 ml mason jar)

Note: 1 1/2 teaspoons = 1 pack of vanilla sugar

Fill the jar halfway with sugar.

Cut the beans into 1 to 1 1/2 inch pieces and stick them into the sugar.

Add sugar to cover the beans.

Close the container and place it into a cool dark closet. The vanilla sugar will ready for usage after 3 weeks.

Add sugar to the jar if needed. The beans will release the aroma for about two years. They are still good after that, but they will need heat to release more aroma, that means they can be used for making a custard.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Authentic French Baguette
Submitted by Annabelle's Lair on October 23, 2014 at 6:24 pm

Traditional French baguettes are 250g while pointy-end baguettes are 350g.
This recipe is from French Chef Julian Picamil.

Yield: 3 baguettes
Source: https://www.youtube.com/watch?v=hAs8ttQkU80&list=UU2-ssI7UqwVjr_SP7k8IgMA

Original Recipe: (makes 20 baguettes)
9kg bread flour plain
5.7L water
210g salt
54g yeast

My Scaled Down Version:
450g bread flour plain (I use King Arthur unbleached all-purpose flour)
285 ml water
11g salt
3g yeast

In mixing bowl combine flour, salt, yeast, water, and mix on setting# 2 of stand mixer for 5 minutes.
Scrape down sides of mixing bowl and let dough knead another 5 minutes on setting #2 of stand mixer. Post knead temperature should be 24C (75F).

Cover dough and let relax in fridge for 1 hour.

Scale out dough on scale according to quantity and size of baguettes desired. Traditional baguettes are 250g; pointy end baguettes are 350g. I scale out my dough into 6 pieces to make smaller baguettes as seen in photo.

Shape baguettes as desired, place baguettes in well-floured couche and let rise at 20C (68F) for 2 hours.

For best results, pre-heat oven and hearth stone 1 hour before baking baguettes.

Slice baguettes with Lame and lightly sprinkle tops of baguettes with sifted flour.

Transfer baguettes from couche to pre-heated hearth stone or parchment lined baking sheet. I use my hands to transfer baguettes from couche to stone.

Prepare steam tray for oven.

Bake baguettes at 220C (428F) for 20-25 min. Baguettes will have thin crunchy crust.

[BakerAunt]

Austrian-German Vanilla Curls (Vanillekipferl)
Submitted by Annabelle's Lair on October 14, 2014 at 3:15 pm

Vanilla curls or vanilla crescents are baked weeks leading up to Christmas in both Germany and Austria.

Source: Translated into English from German recipe. https://www.youtube.com/watch?v=pBBK5h_Ep38

250g sweet butter unsalted
100g granulated sugar
15g vanilla sugar
2 egg yolks whole
150g ground almonds or ground hazelnuts
350g all purpose flour (I use King Arthur)
10g lemon juice
1 pinch salt
Note if using vanilla bean: (2” of vanilla bean = 1 tsp vanilla extract)

DAY 1:
In mixer bowl cream together butter, sugar, and vanilla sugar until sugar dissolved.

Then beat in the 2 egg yolks one at a time until well blended.

Then add in the ground almonds or ground hazelnuts, flour, lemon juice, pinch of salt and combine into rough dough.

Turn out dough onto well floured surface and lightly knead until dough comes together well.

Wrap dough in cling wrap and place in fridge overnight.

DAY 2:
Preheat oven to 350F.

Remove dough from fridge, break off about 1/4 of the dough, roll out into a long thin log, and cut off about 24 pieces in 1" increments. Once the 24 pieces are cut, roll each piece into mini log and shape into crescent/curl.

Repeat these step until all the dough is used up.

Line baking sheet with parchment paper and lay the curls onto parchment paper.

Bake at 350F for 11 minutes.

Let curls cool about 2-3 minutes and immediately bury the curls in vanilla sugar. If you do not want to use vanilla sugar then coat with powdered sugar.

Be sure the curls are completely cooled before removing from vanilla sugar because they are very delicate and will fall apart easily.

comments
Submitted by Mrs Cindy on Thu, 2014-11-27 19:16.
I have a question about the 'vanilla sugar' you refer to in your recipe. I make vanilla sugar with regular granulated sugar and split vanilla beans, letting the vanilla beans sit in the sugar for several weeks before using. Sometimes I'll process the sugar (with the insides of the scraped pods) until it's very fine.
. How are you doing your vanilla sugar? I would like to make these cookies. They look very similar to Mexican Wedding Cookies. I just need more information about what you think of as vanilla sugar and if it's the same as what I use.
.Thanks!
.Cindy

Submitted by Annabelle's Lair on Tue, 2015-01-13 18:30.
This is the way I make vanilla sugar.

[BakerAunt]

Authentic German Sourdough Rye Bread (Roggenbrot)
Submitted by Annabelle's Lair on January 13, 2015 at 6:07 pm

A very popular bread eaten every day in Germany.
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough
300g unbleached flour (I use King Arthur)
300g rye flour
14g sea salt
½ tsp ground caraway seeds

In mixing bowl of stand mixer combine water, sourdough, unbleached flour, rye flour, sea salt and knead 7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let rest 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape, and slap dough several times on each side to release bubbles to get a tight crumb.

Second rising: place shaped dough in well-floured banneton or proofing bowl lined with well-floured couche, place shaped dough upside down, cover with plastic bag and let proof for 2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment on pizza paddle, turn dough gently right side up onto parchment, and slice dough a couple times with lame to allow bread to expand.

Slide parchment with shaped dough from pizza paddle onto hearth stone and bake for 70 minutes.

Remove from oven and let cool on cooling rack completely. I slice my bread with a food slicer as the crust is too hard to cut efficiently with a knife.

[BakerAunt]

Authentic German Sourdough Whole Rye Bread (Roggenvollkornbrot)
Submitted by Annabelle's Lair on January 13, 2015 at 6:25 pm
This bread goes well with butter, cheese, sausage, etc.

Yield: 1 loaf/boule
Source: Woodlandgardner "Ulrich"

For the pre-ferment: (rest at warm room temperature for 3 hours, should be foamy)
550g of warm water
100g German sourdough
300g whole rye flour

For the dough:
pre-ferment
350g of whole rye flour
13g of sea salt
bread spices (optional)

For the bread spices:
1/4 teaspoon fennel seeds ground
1/4 teaspoon caraway seeds ground
1/4 teaspoon anise seeds ground

In a mixing bowl of stand mixer combine the pre-ferment, whole rye flour, sea salt, bread spices and knead dough 10 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 1 hour.

Shaping: remove dough from bowl, shape and slap several times on each side to release bubbles for a tight crumb.

Second rising: place shaped dough upside down into well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof for 1-3 hours until cracks appear.

Preheat oven and hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment on pizza paddle and turn proofed dough gently right side up onto parchment.

Slice proofed dough a couple time with lame to allow dough to expand.

Slide parchment onto hearth stone and bake at 420F for 70 minutes.

Allow the baked bread to rest 12 hours before cutting in order for the crumb to firm up enough.

[BakerAunt]

Authentic German Pizza Dough (Pizzateig)
Submitted by Annabelle's Lair on January 13, 2015 at 7:04 pm

Makes a typical thin crust pizza dough.
Yield: 1 pizza
Source: Woodlandgardner "Ulrich"

1/2 cup water
1/2 teaspoon active dry yeast
1 teaspoon of brown sugar
1 1/4 cup unbleached flour (I use King Arthur)
1/2 teaspoon salt

(Optional additions)
Chia seeds
flax seeds
Wheat germ
Poppy seeds
Dried herbs

Combine water, sugar, yeast and let sit 5 minutes until dissolved.

Then add flour, salt, optional additions to yeast mixture and knead 3-4 minutes or until everything well mixed.

Place dough in bowl, cover with sticky wrap, and let rest 2-4 hours and/or up to 4 days in fridge.

I bake my pizza crust at 375F on hearth stone for at least 20 minutes to get a crunchy bottom.

[BakerAunt]

Authentic German Sourdough Walnut Bread (Walnussbrot)

Submitted by Annabelle's Lair on January 13, 2015 at 7:13 pm
"Walnussbrot or German Walnut Sourdough Bread is a delicacy often eaten with various types of cheese." WLG

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

For the nuts:
roast 100g walnuts in pan
For the dough:
360g water
100g roasted and roughly chopped walnuts
250g German sourdough
400g unbleached flour (I use King Arthur flour)
100g whole wheat flour
100g rye flour
14g sea salt

In a mixing bowl of stand mixer combine water, roasted walnuts, sourdough, flour, rye flour, sea salt and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape, and slap dough several times to release bubbles to get a tight crumb.

Second rising: place dough upside down into well-floured banneton or in proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending upon room temperature.

Preheat oven & hearth stone to 420F for at least 30 minutes prior to baking bread.

Place parchment paper onto pizza paddle and turn proofed dough gently right side up onto parchment paper.

Slice proofed dough with lame several time to allow dough to expand.

Slide parchment paper onto hearth stone and let bake 70 minutes.

Remove from oven and let cool on cooling rack completely before slicing. Because the crust is so hard I use a food slicer to cut my boule.

[BakerAunt]

Authentic German Sourdough Kamut Bread with Hazelnuts
Submitted by Annabelle's Lair on January 14, 2015 at 11:01 am

Another bread eaten in Germany and commonly found in German bakeries. May be eaten with [uploader's note: the rest of sentence is missing]
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough
300g kamut flour
300g unbleached flour (I use King Arthur)
13g salt
¼ cup hazelnuts whole

In mixing bowl of stand mixer combine water, sourdough starter, kamut flour, unbleached flour, salt and knead for 10 minutes.

Remove dough from bowl, roll dough over whole hazelnuts, and lightly knead hazelnuts into bread.

First rising: put dough back into bowl, cover with plastic bag (creates terrarium effect), and let proof for 7-8 hours depending upon room temperature.

Shaping: remove dough from bowl, shape and slap to release bubbles for tighter crumb.

Second rising: place shaped dough upside down into bowl of well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 2 hours depending on room temperature.

Preheat oven and hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn out proofed dough right side up onto parchment paper.

Slice proofed dough with lame so bread will be able to expand.

Slide parchment paper onto hearth stone and bake on 420F for 75 minutes.

Remove bread from oven and let cool on cooling rack. I use a food slicer to cut my bread because the crust is too hard to cut using a regular bread knife.

[BakerAunt]

Wild Yeast Italian Bread
Submitted by Annabelle's Lair on January 14, 2015 at 11:34 am

Bread consumed in Germany.
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

For the “Hefewasser” or “Yeast Water:"
½ liter warm water
3 T dried dates or dried figs or dried raisins
1 T brown sugar

keep at room temperature and ferment until the starter stops bubbling (about 4-5 days) then strain and keep in fridge - always make sure you have 100g yeast water left by keep adding warm water and dates.

For the Preferment:
100g of “yeast water”
100g all purpose flour

Cover with food wrap and ferment 12 hours

For the Bread Dough:
all of the preferment
300g water
25g extra virgin olive oil
500g unbleached flour (I use King Arthur flour)
12g salt

In mixing bowl of stand mixer combine the pre-ferment, water, olive oil, flour, salt and knead 5-10 minutes. The dough may be very wet so use the French kneading method until dough becomes stretchy.
First rising: place dough in proofing bowl, cover with plastic bag, and let proof about 8 hours or until the dough double or triples in volume.

Shape: remove dough from proofing bowl, shape and slap dough several times on each side to release bubbles for tight crumb.

Second rising: place dough upside down into well-floured banneton or proofing bowl lined with well-floured couche, and let proof 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough right side up onto parchment paper.

Slice top of proofed dough several times with lame to allow bread to expand while cooking.
Bake on 420F for 60-70 minutes.

[BakerAunt]

Authentic German Water Roll (Wasserbrötchen)
Submitted by Annabelle's Lair on January 14, 2015 at 12:00 pm

One can find these rolls every day in German bakeries and may be eaten whatever way one prefers. When I lived in Germany I walked every morning (6 am) to the bakery to pick up some of these rolls for breakfast. Can be eaten with marmalade, butter, cheese, etc.

Yield: 8 rolls
Source: Woodlandgardner "Ulrich"

6g fresh yeast or 3g dry yeast
4g brown sugar
325g of lukewarm water
500 g flour (I use King Arthur unbleached flour)
8 g of salt

In mixing bowl of stand mixer combine lukewarm water, brown sugar, yeast for 5-10 minutes until yeast dissolves.

Then add the flour and salt to yeast mixture and knead dough on #2 setting of stand mixer for 5-7 minutes. Switch to the French kneading method if dough is overly hydrated.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof for 7-8 hours depending on room temperature.

Shaping: scale out dough into 8 rolls, shape water rolls into oblong shapes.

Second rising: place shaped rolls right side up on well-floured couch and let proof 1 hour.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking.

Once rolls are done proofing lightly flour tops, cut a line down the middle of roll with lame right before baking.

Bake the rolls 25-30 minutes upside down on hearth stone so they will keep their shape.

[BakerAunt]

Authentic German Sourdough Pumpkin Seed Bread (Kürbiskernbrot)
Submitted by Annabelle's Lair on January 14, 2015 at 1:03 pm
An delicious German bread that can be eaten with just about anything such as butter, marmalade,

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

Prepare seeds:
1 cup unsalted pumpkin seeds set aside

In separate bowl mix together:
½ cup sesame seeds
2 tablespoons soy sauce

Then roast in oven:
½ cup pumpkin seeds at 350F for 15 minutes

¼ cup of the sesame seeds at 350F for 15 minutes

Grind up roasted seeds in mortar and pestle and set rest of unroasted seeds aside

For the dough:
360 g water
250 g German sourdough
400 g unbleached flour
100 g rye flour
100 g whole wheat flour
14 g sea salt
ground up roasted seeds plus unroasted whole seeds

In mixing bowl of stand mixer combine water, sourdough, unbleached flour, rye flour, whole wheat flour, sea salt, roasted plus unroasted whole seeds, and knead 5-7 minutes.

First Rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape and slap dough several times on each side to release bubble for tight crumb.

Second Rising: place dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof for 1-2 hours depending on room temperature.

Preheat oven and hearth stone to 410F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn the proofed dough right side up.

Slice the top of dough several times with lame so the bread can expand.

Slide parchment onto hearth stone and bake on 410F for 70 minutes.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Authentic German Sourdough Beer Bread (Bierbrot)
Submitted by Annabelle's Lair on January 14, 2015 at 2:21 pm
Can be eaten with butter, marmalade, cheese, sausage, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360 g ale
250 g German sourdough
400 g flour (I use King Arthur unbleached flour)
200 g rye flour
14 g sea salt

In mixing bowl of stand mixer combine ale, sourdough, unbleached flour, rye flour, sea salt and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape and slap dough several times on both side to release bubbles for tight crumb.

Second rising: place dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending on room temperature.

Preheat oven and hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn proofed dough out of proofing basket right side up.

Slice top of dough several times with lame.

Slide parchment onto hearth stone and bake at 420F for 75 minutes.

[BakerAunt]

Authentic German Sourdough Grey Bread (Graubrot)
Submitted by Annabelle's Lair on January 14, 2015 at 2:35 pm Eat with butter, marmalade, cheese, meats, etc.

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360 g water
250 g German sourdough
300 g flour (I use King Arthur unbleached flour)
200 g whole wheat flour
100 g rye flour
50 g flax seeds (whole)
50 g sunflower seeds (whole)
14 g sea salt

In mixing bowl of stand mixer combine water, German sourdough, unbleached flour, whole wheat flour, rye flour, flax seeds, sunflower seeds, sea salt, and knead for 5-7 minutes.

First rising: cover dough in proofing bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove proofed dough from bowl, shape, and slap dough several times on each side to release bubbles for tight crumb.

Second rising: place shaped dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and turn proofed dough gently out onto the parchment paper right side up.

Slice the top of proofed dough several times with lame to allow bread to expand while baking.

Slide the parchment paper onto hearth stone and bake at 420F for 70 minutes.

Remove bread from oven and let cool completely before slicing. I use a food slicer to cut even slices evenly as the crust is too hard to cut with bread knife.

[BakerAunt]

Authentic German Rye Buns (Rogggenbrötchen)
Submitted by Annabelle's Lair on January 14, 2015 at 3:03 pm

These buns are found in almost every German bakery and grocery store. So delicious with egg, gravlax, lemon juice and butter.

Yield: 8 rolls
Source: Woodlandgardner "Ulrich"

300 ml warm water
4g brown sugar
8g fresh yeast or 2 teaspoon of dry yeast
250 g all purpose flour (I use King Arthur unbleached)
250 g whole rye flour
25 g butter
8 g sea salt
1/2 teaspoon caraway seeds ground

In mixing bowl of stand mixer combine the warm water, brown sugar, yeast and let sit 5-10 minutes until yeast dissolves.

Then add to yeast mixture the unbleached flour, whole rye flour, butter, salt, ground caraway seeds, and knead 5-7 minutes.

First rising: let dough proof 2-3 hours depending on room temperature.

Place parchment paper on pizza paddle or parchment on baking sheet.

Scale out dough into 8 equal pieces.

Roll dough balls on counter with palm of hand and place on pizza paddle or baking sheet.

Second rising: cover rolls with plastic wrap to keep rolls from drying out and flatten rolls out a little, and let proof 1-2 hours depending on room temperature.

Preheat oven to 410F at least 30 minutes prior to baking rolls.

Remove food wrap, sift flour lightly over rolls, and slice an X or line with lame before baking.

Bake rolls on hearth stone or baking sheet for 25-30 minutes.

Remove rolls from oven and let cool on rack completely.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Pear Crostata or Italian Rustic Pear Cake
Submitted by Annabelle's Lair on January 14, 2015 at 3:47 pm

I've made this several times with blueberries as well and its super delicioso!
Source: Woodlandgardner "Ulrich"

For the dough:
1 3/4 cups flour (I use King Arthur unbleached flour)
1 tablespoon of sugar
1/8 teaspoon salt
170 g of cold butter
1 egg yolk beaten
3 tablespoon cold water

For the filling:
6 Bartlett or Anzou pears ripe
3 tablespoons butter
1/2 cup sugar

In a food processor combine and pulse: flour, sugar, salt, and cold butter (put on top of dry ingredients).

With food processor running slowly add to flour mixture: egg yolk beaten plus cold water.

Form dough into disk, wrap in cling wrap, and let rest in fridge until filling finished.

Preheat oven to 400F.

Remove crust from fridge about 20 minutes before rolling out.

For the filling cut the pears into quarters, then cut quarters into thirds; lay pears on parchment lined baking sheet.

Note about pears: make sure pears are ripe; if green let pears rest in kitchen 3 days until yellowish.

Break 3 Tbsp butter over pears.

Sprinkle pears with 1/2 cup of sugar.

Bake pears 20-25 minutes (some of edges will be brown or golden).

Putting the Crostata Together:
Roll out dough to about 14-15 inches in diameter and transfer to pizza pan.

Transfer baked pears to dough with slotted spoon, leaving juice behind.

Fold edges of dough over pears - will be very rustic.

Brush crust with 1 egg white before baking.

Bake 20-25 minutes.

I like to serve this crostata with German vanilla whipped cream.