Bread Baking Babes Year in Bread

2019 was a good year for baking bread with the Bread Baking Babes, although I had the challenge of baking while Sweetie was dieting and asking me not to bake bread!

Here, for your pleasure, are breads baked and links to the recipes, usually on my blog but sometimes on the blog of the Kitchen of the Month.

January started things off with Elizabeth's whimsically named Elbow-lick Sandwich Bread. This delicious bread had sweet potatoes and cooked onions in it. Great for sandwiches and with soup.

February was inspired by the Great British Baking Show and Chelsea buns. Mine were shaped into a heart shape...for Valentine's Day, natch.

For March our challenge bread was a Moroccan flatbread Ksra. Mine was a bit off course from the recipe, but very tasty with some pasta.

April brought a lovely Easter bread. "The Ciambella Mandorlata is an Italian Easter bread that originated in Bologna in the Emilia Romagna region. It is typically baked in the shape of a ring which is supposed to represent the unity of the family." It is basically a brioche type bread with lots of butter and eggs. Most of the sweetness comes from the topping and even that isn't very sweet, so this is a primarily breakfast bread but I think that that you can eat anytime of day with enjoyment. It had some fun shaping, too.

May brought a Multigrain Sourdough Sandwich Loaf, which was a challenge for me because I had to make new sourdough starter (having let my previous starter go when Sweetie started his weight loss) Be sure to allow a few days to create your starter before beginning the bread. If you do, you'll have starter for lots more sourdough breads over time.

June let me use the sourdough starter again.  This fantastic bread was Rosemary Raisin Sourdough. This was an easy bread to work with.  I think the part I like best is the combination of the sweet golden raisins and the zingy fresh rosemary.

July was more free form than usual with no Kitchen of the Month. We could choose a past July bread to bake, so I chose Panmarino. With a huge rosemary shrub on the property, it's easy to enjoy recipes using fresh rosemary and this bread is a winner.

August always has sunshine around here and we baked a bread shaped like the sun.  The Sourdough Sunshine Loaf takes a little more time than a simple bread but it is worth it.

September's bread was a pull apart loaf with garlic and cheese. I passed because can't do cheese and post-surgery digestion didn't welcome garlic. The Babes who baked the bread liked it alot!

October brought apples, as October often does. In this case it was Apple Bread with Cider and Calvados. A keeper!

November's  Danish Crown could be savory with hearty onions or it could be sweet and ready for the holidays with dried fruit, which is the way I did it. Sweetie liked this the best of most of the breads I baked this year. It looks dramatic, but is pretty easy to do.

December I was Kitchen of the Month and I chose the perfect pastry for Christmas morning, a Kringle, American version. I give two versions; King Arthur Flour's Butter Pecan version with caramel sauce and the one I love, a Raspberry and Marzipan version. Either one is a great way to end the year.

It's been a good year with the Bread Baking Babes. If you like these, follow the link and give them a try. Each month we bake and post on the 16th. If you bake that month's bread by the 29th and contact the Kitchen of the Month, you will receive a Buddy Badge and a place in the round-up. Happy Baking!

Rosemary For Remembrance - Again

Five years ago I baked a lovely rosemary bread, Panmarino, for the July Bread Baking Babes challenge and this month I made it again (photo above), but made only 1/4 of the recipe and shaped it as a baguette. Our challenge this month (with no Kitchen of the Month to choose something new) is to choose one of the July breads from years past and bake it. Since both Sweetie and I are eating less bread these days for our health, a fraction of the recipe seemed like a good idea. As is often the case, my timing was flawed, so we had our first bites at a little after 10 p.m. I decided that I like this bread best with a small amount of olive oil on top of the slice and a few grains of sea salt added.

July is always a month for remembrance for me and Sweetie, and rosemary is the traditional herb for remembrance...at least according to Shakespeare. Tomorrow is the 20th anniversary of our son's fatal accident. In 20 years we have learned how to live without him and how to live with each other and with what the days bring, but a day doesn't go by without our remembering him in some way...no rosemary needed.

Still, with a huge rosemary shrub on the property, it's easy to enjoy recipes using fresh rosemary and this bread is a winner. I used some sourdough starter in addition to the pinch of yeast in the biga. I let it sit longer than the recipe called for (overnight and then some), so I used 40 grams of the flour and the water, mixed together, to add to the biga for an additional hour and then I followed the recipe to make the dough and then the bread. I think that the added time, plus the sourdough starter, gave the finished bread a wonderful depth of flavor.

Use good quality olive oil for the dough and be generous with the fresh rosemary. Your kitchen is going to smell wonderful while this bread bakes!

Be sure to visit the other Babes to see which July bread they've made. If you want to be a Buddy, I guess you send an email to the Babe whose bread you make. If it's mine, send me an email at elle dot lachman at gmail dot com and include a photo of your bread and a short description of your baking experience. You have until the 29th of July and I'll try and send you a Buddy Badge, if there is one.

We have quite a few Babes who are sitting out the bread baking right now, for various reasons. We do have a Kitchen of the Month for next month and I know that the Babes who are baking right now are enthusiastic about it, so join in if you like. You might discover a recipe that becomes a standard for you!

Panmarino (Note: I made 1/4 of this recipe for one loaf)

Makes: 4 Loaves  Original Panmarino created in Ferrara near Venice

Biga (which I made exactly as described):

Bread flour 143 grams/  5 ounces

Water 122 grams/  4 1/4 ounces

Pinch of instant yeast

Final Dough:

Bread flour 884 grams/  1 pound 15 ounces

Water 487 grams/  2 cups

Milk 2 ounces/ 1/4 cup

Biga 265 grams/  9 1/3 ounces

Salt 1/2 ounce/ 2 teaspoons

1 teaspoon instant yeast

Olive oil 88 grams/  3 ounces

Chopped fresh rosemary 9 grams/  1/3 ounce

Preparing the Biga:
Combine the bread flour, water and yeast in a large mixing bowl. Stir with a wooden spoon until well blended.  Scrape down the edge of the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.

Making the Final Dough:
In the bowl of a stand mixer, combine the water, milk, and biga. Using the dough hook, mix on low speed until blended.

Add the salt and yeast to the bread flour in a bowl and whisk to combine. Add bread flour mixture a cup at a time and mix on low speed until incorporated, then add more. When about half the flour is added, add the olive oil, mix with the dough hook to combine, then continue to add the flour mixture. You may need to add by tablespoonfuls at the end. Mix with dough hook on low for 5 minutes.  Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth.

Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.

Remove the dough to a lightly-floured work surface and knead in the fresh rosemary. Divide the dough into four 450-gram /16-ounce pieces (or divide into three pieces to shape as desired, as I did). Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.

Place two couches on a separate work surface or bread board and dust them with flour.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds (or into rolls or loaves, as I did. I also shaped my round loaf in a heavily floured brotform).  Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold.  Repeat the process with the remaining two loaves and the second couche.  Cover with plastic wrap and proof for 1 hour.

About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.

Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. This particular formula doesn't say to do this, but you can sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."

Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.

Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.

Remove the loaves from the oven and transfer to a wire rack to cool.

Rosemary - That's For Remembrance

Flowers and herbs used to have secret, hidden meanings, sort of like a secret handshake or something. Rosemary is for remembrance, but I almost forgot to post today...things have been hopping around our house as the first part of the kitchen remodel is underway and almost complete...and we are starting work on the second part. Fortunately, I baked this bread the first time in June and the second time a few weeks ago when all my baking supplies were still in their usual place.

The Bread Baking Babes Kitchen of the Month, Cathy of Bread Experience, chose Panmarino, an Italian bread created in Ferrara near Venice for our baking and eating pleasure. Perhaps the ultimate gift of this bread is that the scent of rosemary permeates the kitchen while it bakes and also rises up when you take a bite. 

Of course that requires fresh rosemary, not dried, with all its delicious and scented essential oils. I'm fortunate that the people who owned our property before we did planted a small rosemary shrub in the perfect spot. I know it's the perfect spot because it has grown and grown over the years and now covers an area about the size of a VW bus. Plenty of fresh rosemary to go into my favorite lamb marinade, plenty of long skinny branches of rosemary to use as skewers for food for the BBQ, plenty more for baking with olive oil coated potatoes, and lots to go into bread, too. If you don't own a rosemary plant, you might consider planting one. If you put it in a good sized pot, but one not too heavy to move, you can find a sunny spot for it and be able to move it indoors if it gets too cold outside. Keep the soil on the dry side and don't give it too much fertilizer and you, too, can have lots of fresh rosemary.

The first time around I was in a hurry and didn't allow enough time for rising, nor for baking. The result had great flavor, but was dense and under-cooked.That'll teach me to try to rush bread making. Tsk, tsk.

The second time I made some changes, partly because I seem to be compelled to change recipes and partly because I wanted a bread that was less dense.

The second time I increased the water and the milk a little, added more yeast, reduced the salt in the dough a bit and kneaded the rosemary into the dough after its first rise. That way I could have nine dinner rolls with rosemary, a round loaf with rosemary, and a sandwich loaf without rosemary. I skipped the slashing and salt crystals this time, so it wasn't authentic, but it was lighter in crumb (Sweetie said the crumb was perfect!) but still sturdy, had a nice crust (yes, I did put ice cubes in a preheated pan for extra steam), and delicious. It makes great toast!

You are going to want to try this bread, then take a photo, write up your experience and e-mail them to  Cathy so that you can be a Buddy. Deadline is July 29. Do visit all the other Babes to see what their bread looks like, too. I think you will find variations on a theme. We are baking fools and love to have you visit and see what fun we have been having.

I also want to make a moment of remembrance of my son Maxwell. He was only a few weeks short of being 17 when we lost him 15 years ago tomorrow in an auto accident. I remember his smile, his generous and loving ways, and his curiosity and empathy. He was blessed with so many talents and many friends. Perhaps the rosemary plant has grown so large because we have so much good to remember. I miss him very much.

Panmarino

Makes: 4 Loaves  Original Panmarino created in Ferrara near Venice

Biga (which I made exactly as described):

Bread flour 143 grams/  5 ounces

Water 122 grams/  4 1/4 ounces

Pinch of instant yeast

Final Dough:

Bread flour 884 grams/  1 pound 15 ounces

Water 487 grams/  2 cups

Milk 2 ounces/ 1/4 cup

Biga 265 grams/  9 1/3 ounces

Salt 1/2 ounce/ 2 teaspoons

1 teaspoon instant yeast

Olive oil 88 grams/  3 ounces

Chopped fresh rosemary 9 grams/  1/3 ounce

Preparing the Biga:
Combine the bread flour, water and yeast in a large mixing bowl. Stir with a wooden spoon until well blended.  Scrape down the edge of the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.

Making the Final Dough:
In the bowl of a stand mixer, combine the water, milk, and biga. Using the dough hook, mix on low speed until blended.

Add the salt and yeast to the bread flour in a bowl and whisk to combine. Add bread flour mixture a cup at a time and mix on low speed until incorporated, then add more. When about half the flour is added, add the olive oil, mix with the dough hook to combine, then continue to add the flour mixture. You may need to add by tablespoonfuls at the end. Mix with dough hook on low for 5 minutes.  Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth.

Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.

Remove the dough to a lightly-floured work surface and knead in the fresh rosemary. Divide the dough into four 450-gram /16-ounce pieces (or divide into three pieces to shape as desired, as I did). Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.

Place two couches on a separate work surface or bread board and dust them with flour.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds (or into rolls or loaves, as I did. I also shaped my round loaf in a heavily floured brotform).  Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold.  Repeat the process with the remaining two loaves and the second couche.  Cover with plastic wrap and proof for 1 hour.

About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.

Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. This particular formula doesn't say to do this, but you can sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."

(I did this with my first try, but didn't with my second. Didn't think it contributed much to the bread.)

Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.

Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.

Remove the loaves from the oven and transfer to a wire rack to cool.