Cane Brotform style bread proofing basket

Also known as a banneton, it is a favorite of artisan bakers for raising their bread dough. The basket coils provide a beautiful shape and decor for a traditional hearth loaf look.

This basket is exceptionally well made in Europe of the highest quality natural materials.
Measures 8 ¾ inches in diameter across the top and is designed for a 1 ½ lb. loaf.



Dust the basket with flour and the risen dough drops easily onto your baking surface.
I used 1 pound and 2 ounces of dough. You put the rounded side down or the top down.

I made Eastern European Potato-Rye Bread on page 120-21 in ABin5 book.





I used a serrated knife to split the top of the dough.





I guess I put too much flour in the basket because flour is pretty heavy here but anyway you get the idea!!!

To clean your Brotform, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don't use soap.

Now an experiment for fun!!!

Isn't this a pretty hat?



Now for the inside of the hat and you know where I am going with this don't you?



Yup the dough goes in the hat!!!



The finished baked bread..............with too much flour again.........but fun experiment!!!



The other bread in the photo was done in a wicker basket.





I did not slash the top of either bread or poke the tops with toothpick.

This was the dough before going into the oven.



Click here to learn about our group Healthy Bread in 5 minutes

To see what other people are baking with this challenge just click here

Show off your bread in a seamless background photo box CHEAP!!!

Having any trouble photographing your bread with stuff showing up in the background unwanted?

Simple solution and very reasonable price. No holes or tools required!!! Use a transparent tub and if in a low light situation you can shine a light through the top of the tub.

Bend an old fashion wire hanger so it will push in the back of the tub and stay in place.

Hang any cloth, table runner, use your imagination here. Drape part of the cloth beyond the bottom edge of the tub. Works easiest on the edge of the counter or table.

If you need to slant the bread toward the camera just put a small something under your bread to raise it up in the back.

This tub measures 22" long x 14" wide and 8 1/2" deep.





This is so easy to take out to photograph and put away when done.

Here is an example of photographing bread with your tub box and table runner.

This is pumpernickel bread in ABin5 on page 67-68 with a few changes. I don't like a strong coffee taste so I made weak coffee. 1 cup water and 1/2 teaspoon coffee ground. Boiled it on the stove in a sauce pan. Poured the coffee through a coffee filter into a measure cup and added enough water to make it 1 cup. Used this in place of 1 of the three cups of water in the recipe.

Used two tablespoons unsweetened cocoa powder instead of the 1 1/2 tablespoons. I made sure the cocoa was not processed with alkali so I get the benefits from the cocoa.

The recipe called for caramel color and so I used red and green food coloring. More green than red.

Used a bread pan that measures 10 1/2" x 4" and 2 3/4" high. Put 1 pound 11 ounces of dough in the pan after first rise. Nice tea size slices of bread from this pan. The bread had nice crumb also!!! If you notice I didn't slash the top of the bread because for tea sandwiches I want a smooth top so just used a toothpick and poked 4 holes in the top of the bread.

Did not use water in pan or a stone either.






The holes in the top of the bread look big but that is because I poked the temp gauge in the top to check when done.

This bread is excellent for toast!!! Besides tea sandwiches.

Click here to learn about our group Healthy Bread in 5 minutes

To see what other people are baking with this challenge just click here

Healthy Wheat Bread

Not happy after looking in the mirror in the nude. I remembered someone saying we are what we eat. I stopped buying cottage cheese!!! Bought a treadmill and using it..........

And eating better..............made the Master Wheat Bread in a loaf pan but didn't slash the top like they said on page 62. Instead poked the top with a toothpick for a smooth top and no seeds. Also I used bread flour for the all purpose and added sugar and oil.




Here is the crumb and the slice measures 5 inches tall.




In case you missed Cathy Warner The BBD#29 Round up on May 5. I did some baking in clay pots. I have a small chicken and it makes a small boule for two about 5 small slices. Just spray oil on the inside of the bottom and cover and preheat. When preheated just drop the dough in the bottom and cover and cook 30 minutes or 190-200 degrees. This chicken measures 4 1/2 x 3 3/4 inches.



I was busy getting ready for the road and on the road to Michigan when everyone made this in the HBin5 book. The dough I decided to make was from ABin5 page 134 olive oil dough with some changes where the water was 2 3/4 cups. I did 2 cups water and 3/4 cup mild pepper juice and added 10 pepper rings and a 6 oz can of drained olives. I diced up the peppers and olives and added to the dough for the first rise.



When the dough went in the chicken base I did add some flour and slashed the top of the dough before baking.




This dough makes wonderful pizza and didn't have time to take a picture. Just pigged out!!!

Makes great toast for eggs.

This clay pot that measures 12 x 8. It was made in W. Germany. I put my left over dough on parchment paper for toast in this pot.

















Click here to learn about our group Healthy Bread in 5 minutes

To see what other people are baking with this challenge just click here

Fattening and YUMMY!!!

Hello again............I can't seem to get away from Brioche Bread Dough for some fattening goodies!!! Sorry folks; I guess I am the rebel in the group not sticking to the assignment. Michelle said we could make what we wanted soooooooo here are my Pecan Carmel Rolls from the first book ABin5 page 187 and Bitter and Blanc Chocolate Brioche Pudding not in the book!!!









Bitter & Blanc Chocolate Brioche Pudding

(serves 8)

Ingredients / Quantity

For Vanilla Sauce:
Whole Milk / 6 ounces liquid
Sugar / 1 ounce (2 Tbsp)
Cornstarch / 1 Tbsp.
Egg yolks / 2 quantity
Vanilla Extract / 1 tsp.


For Pudding & Meringue Mixture:

PUDDING:
Brioche bread, crusts removed / 8 ounces
Egg yolk / 3 ounces
Sugar / 2 ounces (4 Tbsp)
Heavy cream / 5 ounces liquid
White chocolate / 8 ounces
Butter / 3 ounces (6 Tbsp)


MERINGUE:
Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)
Sugar / 1 1/2 ounces (3 Tbsp)


For Ganache:

Dark Chocolate / 6 ounces
Heavy Cream / 4 ounces liquid


For greasing :
Butter solids / 1-2 Tbsp to coat
Sugar / 1-2 tsp to coat


METHOD :
For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.
In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.
In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.
Add the cream-soaked bread, mix well.

In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.


Click here to learn about our group Healthy Bread in 5 minutes

Vermont Cheddar Bread

Oh my gosh!!! This is the best sub sandwich bread warm fresh out of the oven with all the fixins'. ABin5 page 106.
This turn out to be a 9" x 4 1/2" bun. We loaded it with beef pastrami, genoa salami, smoked turkey breast, cheese, onion, banana pepper rings, lettuce and lots of mustard. Pickles and chips on the side.

After stirring up the dough and letting it rest for 2 hours I shaped my sub buns. Here is the dough resting for 20 minutes because it was not in the fridge.


Baked at 450 degrees 25 minutes.


Fixed the sandwich and just too big for one person to eat. It just barely fit is the basket!!!


Cut the sub in half. Should have turned it so you could see the wonderful crumb but I was thinking of putting camera down and start eating.


I belong to a bread baking group. Here is the information about our group
Healthy Bread in 5 minutes

Didn't have pine nuts but had lots of almonds

Still on my honeymoon and very busy at home right now. The group I bake with is making pesto and pine nut bread. I had the pesto but not the pine nuts. They are also making avocado-guacamole bread and I don't care for those flavors. I decided to make almond brioche "Bostock" from the first book in ABin5 on page 193-94.

To make almond brioche you need almond paste and to no avail here in my town sooooooo made it myself and here is the recipe:
1 1/2 cups (8oz) whole blanched almonds (not brown skin)
1 1/2 cups (5oz) powdered sugar
1 egg white
1 teaspoon almond extract
1/8 teaspoon salt

Grind almonds first in food processor until powder then add the rest and process until a stiff paste.

Makes 1 1/3 cups (13oz)

Store in refrigerator or freezer in air tight container.
NOTE: Almonds are cheaper usually in bulk food store.

My pull apart brioche stood over 3 inches tall and the picture doesn't seem to show this but they were big!!!





Now I had almond paste left over so just had to make some Dutch Pastry called Banket!
Once you taste this you won't want to share. Just eat and eat more til you pop!!!
I will share the recipe:

BANKET
1 stick butter unsalted COLD slices
1 cup flour
¼ tsp baking powder
¼ tsp salt
¼ cup ICE water

In food processor mix butter, flour, baking powder and salt until it looks like cornmeal. Then add water a little at a time until dough JUST forms a ball.
Roll dough into oblong strip and fold ends to meet at the middle and put in the fridge for 20 min.
Roll out dough again and fold and fridge 20 min
Repeat for the last time

Filling

4 oz Almond paste
½ cup granulated sugar

Mix completely and chill in fridge for 20 min


Assemble

Divide dough into 2 parts
Roll out each dough into 12” strip 6” wide
Put filling along the middle of strip about 1 inch wide leaving 1” ends of dough no filling.
Fold one side over the filling and then the other side over the filling.
Use pastry brush and egg wash (egg white and water) to seal seam and pinch with finger seam and ends of log. Sprinkle Wilton’s sparkling white sugar.
Put log on lightly greased cookie sheet seam side down and brush egg wash on top and sprinkle Wilton’s sparkling white sugar.
Put back in the fridge for 20 min.
Slash tops with razor blade every 2”
Bake in preheated oven 450 degrees for 15-20 min and golden brown.

Cool completely before cutting into 1” slices.

Store at room temp in foil.
Freeze in foil & baggie. Thaw OUT of foil and baggie &
good cold but can reheat 450 degrees not in foil 10 min. Flaky


Here she is...........






Click here to learn about our group Healthy Bread in 5 minutes

Pullman Pan White Bread First Loaf!!!

This was my very first loaf of bread with my new Pullman Pan. Looks pretty good to me. My pan is 9x4x3 approximately.




This bread is excellent for grilled cheeses, texas toast, french toast!!!



The recipe for this loaf:

Pullman Loaf White Enriched Bread 9x4x3 Pain de Mie

2 ¾ cups flour

2 ¾ table dry milk

2 tea dry instant yeast

4 ¼ table butter softened

1 cup water 70-90 degrees

1 ½ table honey

1 ½ tea sea salt

Grease pan top only. Grease pan and flour.

Kitchen Aid mixer bowl whisk flour, dry milk and yeast. Add butter and mix with the dough hook on low #2 and add water, honey and salt.

When flour is moistened, raise speed to med #4 for 7 minutes. The dough will be shiny, slightly sticky or add more water or flour. Dough should be off the sides of the bowl.

Flour table and shape dough into football and flour top and cover with plastic wrap. Rest for 15 min. Remove plastic and roll out rectangle 8 x 10 and fold into business-letter turn, then press out into 4x 8 and shape into loaf.

Put loaf in pan and slide cover to within a couple of inches of being closed so you can watch the dough rise to ½ inch from the top. About 1 hour if you put the loaf pan in a plastic box with lid on.

Preheat oven to 425 degrees. No stone. Bake on rack.

Bake 30 minutes with cover on tight.

Take the cover off and bake 30 minutes more until browned.

Remove bread from pan and rest on drying rack for 1 hour before slicing. Butter the loaf for softer crust.