Category Archives: Salty

Olives and Baguettes

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Olives and Baguettes

I’ve always liked the idea of home-made products and home-made  bread is so far the most interesting and challenging idea. Actually, one of my main goals after moving to Germany was to learn the tricks of good German bread. And where do I start my experiments? With a French one, of course. (Blame Uta, as she gave me a baguette pan.)

We have a very small kitchen with a tiny work surface. Since our new kitchen machine has arrived, I’ve tried many different recipes and we are very happy with this one so we want to share it with all the fresh bread lovers. I have to tell you in advance, you need quite some patience to make a bread that is as good, or even better than the one at your local bakery.


 OLIVES&OREGANO BAGUETTE

Ingredients (Sourdough):

  • 5 g fresh yeast
  • 80 g wheat flour
  • 45 ml water
  • 1 tsp sugar
  • a pinch of salt

Preparation time: 5 minutes / fermentation time: min. 24 hours

Mix all the ingredients in a bowl until you have a wet dough. Put it in a bowl and cover it with plastic film. Leave it in the fridge for 24 hours.

Olive Baguette Raw

Ingredients (Baguette):

  • 450 g wheat flour
  • 250 ml warm water
  • 10 g salt
  • 2 tbsp of oil
  • 8 g fresh yeast
  • 1/2 cup of black olives (chopped)
  • 1 tbsp of dried oregano

Preparation time: 4 hours

Mix the flour, salt, oregano, oil and water at medium speed until the dough doesn’t stick to the mixing bowl. Use a kitchen machine or knead it well. Let it rest for about 15 minutes in the bowl. Then add the yeast, olives and the sour dough. This time use a higher speed in the machine, knead it for 15 minutes until all the ingredients are well mixed and the dough doesn’t stick to the bowl. Put some oil in a larger bowl and let the baguette dough rise for 2 hours, until it doubles in size. After the fermentation time divide the dough depending of how big you want your baguettes, just remember that the dough will grow two times bigger. Let the dough rise for one hour more.

Pre-heat oven until 220ºC. Make 2 or 3 cuts on the surface of the dough with a sharp blade.

Olive Baguette Baked 2

Secret tip: Put some water in a bowl when you pre-heat the oven, this will help to make your bread fluffy – crunchy from the outside and soft from the inside.

Final step: bake the baguette for about 15 minutes.

We usually eat it up when it’s freshly baked. But you might want to freeze some baguettes for another occasion. If you do so, no need to melt it, just bake them for another 5 minutes before serving!

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Gluten free Easter

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We’re wishing you a happy Easter with these gluten free chia bunnies!!

GF Pogácsa Bunnies

GF Pogácsa Bunnies

The dough is a traditional Hungarian pogácsa dough, a bit altered. It was our first experiment with gluten free flour. Actually quite okay, I would say. And here comes the secret tip:

The making of...

The making of…

Potato Bread – Guest Entry by Companniers

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Potato Bread – Guest Entry by Companniers

I met Ainhoa (historian) and Gaby (gardener/graphic designer) while living in Madrid. Even though first we could communicate only by sign language (quite effectively, I would say), we became really good friends. Since then they got into cycling, became veggie and got married – yes, probably in this order. After a shorter bike trip through the Netherlands, and a longer to Japan, they are now spending their looooong honeymoon cycling around the world.

Some months ago they also visited us in Munich, and now they happen to be in Hungary, if I am not mistaken. You can follow their adventures on Companniers in Spanish and English. Believe me, they do have some quite unbelievable stories to tell. I asked them to send me a vegan recipe they learned during their trip, and they shared with me this potato bread they learned while working at a goat farm in Slovakia.

Gaby (left) and Ainhoa (right) on their world trip

Gaby (left) and Ainhoa (right) on their world trip


 POTATO BREAD right from the Saddlebag

Ingredients (for about 2 kg of bread):

  • 1 kg of potatoes (peeled and cut)
  • 1 kg of flour (all-purpose or whole wheat)
  • 2 tbsp of salt
  • 2 tbsp of sugar
  • 15 g of fresh yeast (or 2 packs of instant yeast)
  • 1/2 cup of warm water
  • different seeds (sunflower, pumpkin, poppy seed) and oat flakes according to taste

Preparation time: 2 hours

Ainhoa’s secret tip: add a tablespoon of lemon flavoured olive oil.

Boil the potatoes until very soft and let it cool down. Mix the yeast with half a cup of warm water. Then you add the restly ingredients and knead it thoroughly. (In case of new potatoes, you might have to add more flour to compensate. The final dough shouldn’t be sticky.) Grease two moulds with coconut oil and part the dough into two. Leave it for another half an hour to let it rise. Finally, bake it for around 50 minutes on 180 degrees. (Estimation, as they have tried this recipe only in a wood stove). You might want to turn it round after 25-30 minutes.

Can you already smell the fresh bread?

Proud to present the Potatoe Bread

Proud to present the Potatoe Bread

By the way, you can also follow Companniers on Facebook. And to make the blog a bit more multilingual, here comes the original recipe as per Ainhoa:

Pan de patatas

Ainhoa - Companniers

Ainhoa – Companniers

Nosotros ya no compramos pan, este está buenísimo y es muy fácil de hacer: 1 kg de patatas, 1 kg de harina +/-, 2 cucharadas soperas de sal y 2 de azúcar, 1 cubo de levadura o 2 sobres, semillas (pipas de calabaza, de girasol, de amapola y copos de avena). Mi truco es echarle una cucharada de aceite de oliva aromatizado al limón (que la dueña de la granja tenía en un armario y no usaba). Cueces las patatas hasta que casi se deshagan y las dejas enfriar. Pones en un recipiente grande la levadura y la deshaces con agua caliente (en caso de que sea un cubo) y luego mezclas todos los ingredientes y amasas muy bien. Es mejor usar patata vieja, que no tiene tanta agua. Si es patata nueva, tendrá más agua y habrá que echar un poco más de harina. Cuanto más amases, más agua irá soltando la patata. Tienes que ir rectificando de harina hasta que la masa deje de estar pegajosa. Entonces engrasas uno o dos moldes. (Yo uso grasa de coco, que es la que mejor aguanta las altas temperaturas). Pre-calientas el horno y lo dejas durante unos 50 minutos a 180 ºC.  Los tiempos y las temperaturas para un horno convencional sólo las sé en teoría, ya que yo aquí estoy usando un horno de leña sin termómetro, y tengo que darle la vuelta a los 25-30 minutos para que se haga igual por los dos lados.

* All photos are courtesy of Companniers.