bread

Louise’s farm focaccia

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louise's farm focaccia
Louise's farm focaccia
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Louise’s farm focaccia

Servings

20-25

servings
Prep time

1

hour 

15

minutes
Cooking time

45

minutes

Ingredients

  • 250 grams oats

  • 1100 grams wheat flour

  • 3 packs of magic mac yeast (27 grams)

  • 950 ml lukewarm water

  • 2 tablespoons salt

  • 100 ml olive oil

  • Optional toppings: garlic, fresh herbs, sundried tomatoes

Directions

  • Mix the water with the yeast until dissolved
  • Mix the dry ingredients
  • Add the water and yeast mixture, and the oil to the dry ingredients and mix
  • Let the dough rest for 45-60 minuters
  • Preheat the oven to 200c warm air setting
  • Grease a big pan with olive oil thoroughly
  • Add the dough to the pan and gently push the dough to the edges (like a focaccia)
  • If you are using, add the some toppings mixed with olive oil, being careful not to use too much oil
  • Bake the bread for 35-45 minutes
  • Let it cool a bit before serving

Notes

    Mathéo’s sourdough care instructions

    by
    Sourdough
    Mathéo's sourdough care instructions
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    Mathéo’s sourdough care instructions

    Course: bread, RecipesDifficulty: Medium

    These guidelines are a mix of Annie´s recipe and Mathéo’s experience of taking care of Dio Pigadia’s sourdough.

    Ingredients

    • First day

    • 50 gr of whole wheat flour

    • 50 ml filtered water

    • Second day

    • 100 gr whole wheat flour

    • 100 ml filtered water

    • 1 heaped tsp of organic honey

    • Third day

    • 200 gr of whole wheat flour

    • 200 ml filtered water
      Sourdough

    Directions

    • Mix the ingredients together in a big pot following each day ingredients. After the third day (and 12hrs after the last ingredients are added), you should see bubbles starting to form and see the level of the sourdough elevate a little.
    • Now that the fermentation is ready, you need to give food to your sourdough everytime you take some or, every third day. The amount of food (flour and water), depends on the weight of the actual sourdough you got.

      So, if the total weight is 100g (remove the weight of the pot, that you previously weighted) ; the weight of the water should be 25% so 25g and the same thing for the flour, so 25g.

      In total, you always feed 50% of the total weight. You do the same thing for the next feeding days.
    • You can mix the ingredients before mixing them in the jar to make sure that it is homogeneous. WhatsApp Image at ()

    Notes

    • When there is bubbles and the level of the sourdough elevate, it means that the fermentation is going well. It normally elevates 2 to 3 times its initial volume (put an elastic around the jar to know how much it goes up).
    • Always use really clean bottles (sterilized) and tools. Use glass container and not plastic. Use non-chlorine water. Use organic whole wheat flour. Use organic honey.
    • Be consistent on the feeding days, more the room is hot and sunny, faster is the fermentation. If you want to slow it, put it in the fridge. Under 6C the good bacterias are killed. If your sourdough is in a room temperature environment (15 to 25C) you need to feed it every three days, more or so. If you keep it in the fridge for slowing down the fermentation, feed it every week, more or so.
    • Be precise about the quantities of the ingredients you put in the sourdough, it can influence the fermentation.
    • If there is no more bubbles, the smell changes, there is a possibility that the sourdough is dead, then you need to throw everything out.

    Kate’s herbed snail rolls

    by
    Bread herbs
    Kate's herbed snail rolls
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    Kate’s herbed snail rolls

    Course: bread, RecipesDifficulty: Medium
    Servings

    8

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Resting time

    3 h + 20 min

    Total time

    40

    minutes

    Do not picture a little creature in the wild grass but a tasty, nice looking bread to change the routine of the classic (none the less delicious) rounded bread.

    Ingredients

    • For the dough

    • 1 kg of flour

    • 10 grams of fresh or 1 tsp of dry yeast

    • 50 ml of olive oil

    • 1 heaped tsp of salt

    • Lukewarm water

    • 2 eggs (optional)

    • For the filling

    • 2 thick bunches of fresh herbs to taste: rosemary, thyme, oregano

    • 4 garlic cloves

    • 5 tbsp olives

    • Salt, pepper

    • Optional additions: olives, feta, dried tomatoes

    Directions

    • Knead the dough ingredients into a yeast dough, adding just enough water so that the dough does not sticks to the sides of the bowl.
    • Leave to rise at room temperature for 2-3 hours until doubled in size.
    • Knead again and prepare the filling:
      Clean and chop the herbs, finely slice or chop the garlic.
    • Mix with the oil and season very well with salt and pepper.
    • Roll out the dough to a thickness of approx. 1cm on a surface of at least 40*60cm.
    • Spread with the herb mixture (spread additional ingredients on top) and roll.pmyuxtl
    • Cut into 4-5cm thick slices and place on a greased baking tray.WhatsApp Image at ()
    • Leave to rise for another 20 minutes and then bake in the oven at 180 degrees until the snails are golden brown.

    Notes

      Andi’s sourdough bread

      by
      IMG
      Andi's sourdough bread
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      Andi’s sourdough bread

      Course: Recipes
      Servings

      1.5

      kg dough

      Ingredients

      • 885g wheat flour

      • 570g water (with some yeast water if you don’t use sourdough starter)

      • 30g active sourdough starter

      • 20g salt

      Directions

      • 24h before baking:
        Mix everything.
        Knead it 2 times : 1st after 2 hours and 2nd around 12 hours before baking
      • Bake it at 230-250°c
        Take it out when the color and the consistency is good. To check: dip a knife and verify that it is not wet.

      Notes

      • Do not add more flour too late. The consistency of the dough has to be as you want it after you finish mixing the ingredients!
      • If you are using sourdough for your bread the norm is to put 20% of the flour’s weight. Use the sourdough when it is fermented, feed it after.

      Julie’s cinnamon rolls

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      Cinnamon Rolls Recipe
      Julie's cinnamon rolls
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      Julie’s cinnamon rolls

      Servings

      8

      servings
      Prep time

      15

      minutes
      Cooking time

      15

      minutes
      Total time

      30

      minutes

      Tired of that same old boring breakfast routine? It’s time for a change! Spice up your morning routine with some cinnamon rolls! With this delicious recipe, you’ll learn how you can wow your friends and family (even the pickiest of eaters!) with your baking skills. That is, as soon as they’ve had their fill of our mouth-watering cinnamon rolls!

      Ingredients

      • 110 g brown sugar

      • 60 g butter 

      • 400 g flour

      • 200 ml milk (or water will do!)

      • Salt

      • Yeast

      • Cinnamon

      Directions

      • For the dough
      • In a bowl mix warm milk, brown sugar and a package of yeast. Wait until it makes “mousse” (bubbles)
      • Add flour, a pinch of salt, the melted butter and mix until you have a good elastic consistency
      • Let rise for 1h30 with warm wet towel on top. 
      • Making the roll
      • Spread the dough in a rectangle 40/50cm
      • Spread some butter on the dough
      • Mix 60g of brown sugar with a tablespoon of cinnamon powder
      • Spread the mix on the buttered dough evenly
      • Roll tight the dow and cut it in pieces
      • Put in a buttered baking tray in a hot oven and cook 15min at 180 deg C.

      Notes

      • Enjoy!