5-Grainys
Ingredients for 12 hearts:
Poolish:
100 g all-purpose flour
100 g water
1 g yeast
swollen grains/cooked grains:
100 g five-grain mix (wheat, rye, barley, spelt, buckwheat)
200 g water
10 g salt
main dough:
Poolish
swollen grains/cooked grains
450 g all-purpose flour
40 g five-grain wholemeal flour
145 g yoghurt
12 g yeast
6 g baking malt
150 g water
coarse five-grain meal
Preparation:
Prepare the poolish, let it start for two hours and put it into the fridge for at least 14-16 hours.
Mix the grains and the salt and cover with water. Let it swell for 14-16 hours. (The grains won't absorb all the water.)
The next day, put the swollen grains and the remaining water into a pot and cook the grains about 7 minutes.
Mix all ingredients and knead about 12 minutes. Let it rest for 2 hours. Within the first 1,5 hours, fold the dough three times (after 30, 60 and 90 minutes).
On a floured surface roll out the dough (ca. 1cm thick) and cut hearts (with a big cookie cutter), triangles or what you like. Brush the surface with cold water and sprinkle with coarse five-grain meal. Let them prove for 45-60 minutes.
Bake at 220°C with initial steam for 20 minutes.
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Cornetti with Crema Pasticcera-Filling
Ingredients for 12 Cornetti:
Poolish:
100 g all-purpose flour
100g water
1 g yeast
Main dough:
Vorteig
500 g all-purpose flour
110 g sugar
1 tbsp. honey
4 tbsp. oil
10 g yeast
150 ml milk
3 eggs
3 g salt
pulp of 1 vanilla bean
egg-brush:
2 egg yolk
2 tsp. sugar
a little milk
Filling(Crema Pasticcera):
3 egg yolk
75 g sugar
25 g flour
250 ml milk
1 vanilla bean
icing sugar for dusting
Preparation:
Prepare the poolish, let it start for two hours and put it into the fridge for at least 12 hours.
For the main dough, warm the milk slightly and dissolve the yeast in it. Knead the yeast-milk, poolish, flour, sugar, honey, oil, eggs, salt and vanilla (store the bean for the Crema Pasticerra) for 20 minutes.
Let the dough rest for 60 Minutes, fold it three times within this hour. Let it rest for another 40 minutes.Prepare the Crema Pasticcera in-between. Beat the egg yolks and the sugar until fluffy. Mix it with the flour and beat it until free from lumps.
Boil the milk with the vanilla. Remove the pot from the stove and stir in the egg-mass. Now boil the Crema until it becomes firmly.
Shape the dough into a ball, roll out a fairly thin (1 cm) circle and cut into 12 triangles.
Shape the dough into a ball, roll out a fairly thin (1 cm) circle and cut into 12 triangles.
Put a blob of Crema Pasticcera on the wider side and roll the Cornetti.
Put them on a baking tray and let rest for 25 minutes.
Beat 2 egg yolks, 2 tsp. sugar and a little milk and brush the dough with it.
Bake at 200°C with initial steam for 15-18 minutes.
Let the Cornetti cool down and dust with icing sugar.
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Emperor's rolls
Ingredients for 10 rolls:
Poolish:
10 g yeast
135 g water
150 g bread flour
Dough:
Poolish
350 g all-purpose flour
5 g baking malt
10 g salt
150 g water
20 g lard or butter
Preparation:
Mix the ingredients for the poolish and let it rest for 30 minutes.
Combine poolish, flour, malt and water and knead until homogeneous, then add lard/butter and salt and knead until the dough is smooth.
Let it rest for 20 minutes.
Weigh 10 portions of 80g each and shape into balls. Let them relax for 10 minutes.
Now stamp or cut the balls and let them prove seam side up about 30-40 minutes.
Preheat the oven with a baking stone to 250°C.
Put the rolls seam side down onto a baking tray and bake with initial steam for 20 minutes. Reduce the temperature to 220°C within the last 5 minutes.
F Farmer's bread/Farmer's rolls
Ingredients for two loaves/15 rolls:
20 g yeast
10 g powdered sugar
25 g water
500 g bread flour
250 g dark rye flour
5 g baking malt
500 g water
15 g honey
10 g butter, tender
18 g salt
65 g sourdough starter
Preparation:
Dissolve the yeast and the powdered sugar in 25 ml water.
Knead 250 g wheat flour and 125 g rye flour with 500 g water, let it rest for 30 minutes.
Add the yeast mixture, the remaining flour, honey, butter and starter. Knead about 5 minutes, then add the salt and knead for another 5 minutes.
Cover the dough and let it rest for 45 minutes.
For the bread:
Divide the dough into two parts, shape it into balls roughly and let it rest for 5-10 minutes. Now shape oval loaves and put it seam-side up into well-floured bannetons. Let it prove for 45 minutes.
Preheat the oven to 250°C. Cut the bread and bake it with initial steam for 60 minutes. After 25 minutes reduce the temperature to 220°C.
For the rolls:
Weigh dough parts of 90g each and roll the dough into balls. Let it prove for 45 minutes seam-side down on a well-floured work surface.
Preheat the oven to 250°C.
Put the dough balls seam-side up on a baking tray and bake with initial steam for 20-25 minutes.
Finnish Ryebaguette
Ingredients for two baguettes:
sourdough:
200 g medium rye flour
500g water
20 g starter
main dough:
sourdough
200 g white rye flour
150 g dark rye flour
100 g medium rye flour
10 g yeast
13 g salt
Preparation:
Prepare the sourdough and let it ferment for 18 hours.
For the main dough mix all ingredients for 5 minutes and let it rest for 1,5 hours.
Divide the dough into two parts and shape into baguettes. Put the dough into well-floured couches and let them ferment for 2,5 hours.
Bake the baguette at 200 ° C with initial steam about 60 minutes.G
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Tomato-Parmesan-Swirls
Ingredients for about 25 buns:
Leaven:
200 g all-purpose flour
200 g water
20 g starter
Poolish:
200 g all-purpose flour
200 g water
2 g yeast
main dough I (white):
200 g leaven
200 g poolish
400 g all-purpose flour
260 g water
12 g salt
2 tbs olive oil
5 g baking malt
3 g yeast
main dough II (red):
200 g leaven
200 g poolish
450 g all-purpose flour
230 g water
12 g salt
2 tbs olive oil
5 g baking malt
3 g yeast
125 g tomato puree
dried tomatoes (if you like)
Preparation:
Prepare the sourdough and let it ferment for 18 hours.
Prepare the poolish, let it ferment for 2 hours at roomtemperature and place it for another 12-14 in the fridge.
For the main doughs, mix all ingredients for about 12 minutes, respectively and let it rest for 2 hours. Fold it after 20, 40 and 60 minutes on a well-floured work surface, because the dough is quite sticky.
Pull the white dough on a well-floured work surface to a rectangle, so that the dough is about 1,5 cm thick. Procede the same with the red dough. Brush the white rectangle with water and put the red one on it. Brush the red rectangle with water as well and roll the dough up. Cut pieces of 100-110g and shape them into balls.
Let them prove for about one hour. Put them onto a perforated baking sheet, cut them and sprinkle the buns with shaved parmesan cheese.
Bake at 220°C with initial steam for 20-25 minutes.
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