June 13, 2013
There’s something magical in baking your own bread. I am new in the subject, trying my best, exchanging recipes, asking for advices, learning all the time. So far I love it, especially the smell of fresh bread around my apartment. It’s not always easy, this time I ended up with a new scar on my wrist. But T. says that it makes me even more special, so I don’t mind (we’re married for almost 7 years, he knows what to say ;).
This time I took a part in a group baking and I definitely recommend it. I had a chance to share my little experience and learn from other, more experienced bakers.
The original recipe comes from Apple pie, patis & pate. It’s a good idea to start preparations a night before, because parts of a dough need to rest for minimum 8 and 12 hours.
You will need for biga (pre-fermented dough):
- 170 g flour
- 1/4 tsp instant yeast
- 6 tbsp milk
- 1/4 cup unsalted butter, melted
- 1 egg, beaten
Mix all the ingredients for biga in a bowl. Put it on side for 10 minutes, then knead for another 1 minute. Cover your biga and refrigerate for minimum 8 hours (up to 3 days).
Before using biga you should leave it in a room temperature for at least 2 hours.
For the soaker:
- 170 g flour
- 1/2 tsp salt
- 3/4 cup milk
- 1 cup raisin
Mix flour, salt and milk in a bowl. Add raisins and continue kneading until it’s evenly distributed. Cover the bowl and leave in a room temperature for minimum 12 hours.
For the final dough:
- 7 tbsp flour
- 1 flat tsp salt
- 2 & 1/4 tsp instant yeast
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
- 3/4 cup walnuts, toasted and chopped
For cinnamon sugar:
- 3 tbsp sugar
- 2 tsp cinnamon
We’re almost there. Mix all the ingredients for the final dough except for walnuts and knead for 4 minutes. Add walnuts and knead, so it will distribute equally in the dough. Leave it on side for 5 minutes (so it rests) and then knead for another 1 minute.
Place the dough in a bowl brushed with an olive oil, cover and leave in a room temperature for 45-60 minutes (dough should double it’s size).
Flatten the dough into a squere shape as wide as your form. Sprinkle the cinnamon suger over 3/4 of the dough surfece and roll it, starting with a sprinkled side. Place rolled dough in a greased form, cover with a towel and leave for 45-60 minutes.
Heat an oven to 200*C. Place the dough in the oven and straight away decrease the temperature to 165*C. Bake for 45-60 minutes, until it’s golden brown. Cool down for at least an hour before eating.