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Tag: Bread and Baking Recipes

Basic Pizza Dough Recipe

(This recipe is so far authentically italian, as an italian person that I know confirmed to me.)

What you need (3 small-sized pizzas):

1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water


Simple Confinement Bread

I’ve had enough time at hands these days due to lockdown and easter holidays, so I made some bread yesterday for me and the SO. Not very shapely and I could have let it brown a little more but nonetheless a delicious, no-fuss and solid wheat bread for breakfast. Other than my usual no-knead bread, I tried a traditional, simple yeast dough this time. Here’s how:


Notes on Flour

Stolen from here

(Updated) Stolen from here

Hey! In reaction to my recent post on yeast I’ve been asked “what about flour”? Well, I’m not a baker, I’m not into cake, cookies and pastry – just baking bread from time to time.

So here’s my (very condensed and one-sided) information on flour types that I have learned over the last couple of years, with special focus on the differences / translations between american and german. Good sources for more information are cheatsheet.com and weekendbakery.com.

(Concerning that Image: I’ve actually never heard of “Flour Type 812” here in Germany…)

 

 


Notes on Baker’s Yeast

I like baking my own bread from time to time. Recently, I came across some useful information on baker’s yeast that I want to share here:

As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.

Fresh Yeast comes in the form of little cubes, always weighing 42g
Dry Yeast comes as a powdery substance in little packages, always weighing 7g


Hauke, Part III and How to

After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:


Cheesecake in the microwave

I’m not much of “sweets guy” but my SO loves a sugary treat from time to time, so I made her these. It’s actually this “Tasty“-Recipe and it works well. Almost no effort, nearly fool proof and apparently really delicious.


Flammkuchen

Latest cooking Experiment, yesterday evening for dinner: “Elsässer Flammkuchen” (some kind of french pizza, with a very thin bottom topped with sour cream, onions and bacon). Very yummy, luckily everybody liked it.


Flatbread

Basically, this is a simple yeast-dough: Knead all the ingredients to a firm-to-the-touch dough (I use my food processor). Just knead until it doesn’t stick to the surface of the bowl anymore. Cover with plastic wrap and let it sit in a warm place for at least 2 hrs.


Delicious bread

Crusty, delicious homemade bread. Out of the oven just minutes ago. Recipe here.


Christmas Pancakes

Today morning’s “christmas pancakes” for my SO. Recipe:


 

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