Some current bakes | The Recent Loaf

First up, Hamelman’s Quarkbrot.  The formulation requires 60% bread flour, 20% medium rye flour, and 20% rye chops.  It additionally consists of quark cheese.  For the reason that medium rye flour and rye chops and quark cheese are scarce as hen’s enamel in my nook of northern Michigan, I used to be compelled to adapt.  My trusty Komo grain mill does simply nice at producing entire rye flour and cracked rye, so I used these.  The cracked rye was handled to a sizzling soak, quite than the chilly soak for the rye chops; this per Hamelman’s suggestion in a distinct recipe.  And Hamelman means that yogurt is a suitable substitute on this bread for the quark cheese, so I used plain yogurt.  The one unplanned departure was that I had to make use of considerably extra bread flour, virtually a cup, than the formulation known as for.  I believe that the yogurt I used has the next moisture content material than does the the titular cheese. 

The ensuing bread is a beautiful mild rye with a nice chew that’s accentuated by the rye chops.  The crumb is especially tight nor particularly open.  It is excellent in sandwiches and toasted. 

I additionally made a double batch of cream cheese braids, three blueberry and three cranberry-orange, for a fundraiser at our native library.  I used the recipe posted right here.  That publish accommodates a hyperlink again to the unique recipe, in case you wish to use that as a substitute. 

For that very same fundraiser, we auctioned off a “bread of the month” prize that wound up going for $200.  Seems one in every of our village council members is a budding sourdough fanatic and is raring to broaden his horizons.  The December choice was a Kanellangd; actually, “cinnamon size”.  It is a Swedish (or Swedish type) bread that has a cinnamon-sugar filling and cardamom within the dough.  The recipe that I labored from is not significantly well-written. It accommodates some outdated myths (put the salt and yeast on reverse sides of the bowl) and a a lot too excessive baking temperature (415F).  On my second try I discovered that 375F was extra appropriate.  Do not get me unsuitable.  I like boldly baked breads and we have been fortunately munching on that first try however not everybody needs a crust that darkish.  The preliminary model is proven under.  The second model was noticeably lighter in colour.

Right now’s bake was Beth Hensperger’s Candy Vanilla Challah that I’ve posted about beforehand.  These are destined for gifting to pals domestically.

That might be the final of my baking for the 12 months.  We’re leaving the day after Christmas to satisfy children and grandkids in Kansas Metropolis, since that is form of a midpoint for these of us who need to journey farthest.

I want you a lot pleasure for no matter holidays you’ll have fun and a blessed New Yr.

Paul