Sourdough Petit Pain au Lait (French Milk Bread)

This month for the group We Knead to Bake we baked this petit pain au lait. The recipe provided used commercial yeast but I wanted to use my wild yeast starter. So I converted the recipe to accommodate the starter. Look here for help converting your recipe. The slow fermentation allowed the flavors to develop. The end result was a lovely flavorful bread, light and delicious.

The first thing I did was to find the weight measure equivalent of the provided recipe. Luckily for me the link provided in the recipe had the link to the original recipe that used weight measure. Once I had that I used basic rules to do the conversion. The proportion of starter I added was 40% of the total flour. Based on the total grams of starter I then calculated the grams of flour and water in the stater. I subtracted these amounts from the flour and liquid (in this case milk) amounts in the recipe. This resulted in a dough with texture that was similar to that expected from the original recipe.

Wide yeast takes a lot longer to develop and does well with plenty of time. So the next change I made was the way the dough was kneaded or not kneaded. I have learnt from my experience with wild yeast that the texture of the final product is best when the dough is folded as opposed to being kneaded. As such I applied 3 folds within an hour of forming the dough. I then left it to rise for about 4 hours bringing the total bulk fermentation time to 5 hours. I then shaped the bread, scored the top and let it proof overnight in the refrigerator. This allowed the flavors to develop and the gas to build even though the dough itself did not rise much.

Next morning I let the bread rest on the kitchen counter for about 10 minutes before I put it in the oven. I baked the bread as per the recipe at 400 F for 12-15 minutes. I got great oven spring and the bread puffed up to 3 times in volume. I am thrilled with the result and will definitely try this bread again.

You will need
58 gm 80% hydration sourdough starter
93 gm all purpose flour
20 gm bread flour
36 gm whole milk (I used 1% milk)
1 egg
19 gm sugar
31 gm salted butter (add 1 tsp. salt is using unsalted butter)
Pearl sugar as topping (I did not use any)

In a mixing bowl combine the starter with the milk. Mix in the egg and sugar. Sift the flours and add them to the mixture. Form a sticky dough. Now work in the butter a little at a time until it is well combined. Cover and keep aside.

In the next hour fold the dough 3 times. Keep it aside, covered, for another 4 hours.

Transfer the risen dough to a lightly floured work surface. Divide into two portions. To shape each portion roll it out on the work surface to a flat disc the size of a side dish. Starting from one end roll tightly to form a roll. Seal the edges to prevent unraveling during baking.

Using kitchen shears score the top. Transfer the shaped bun to a baking sheet lined with parchment paper. Cover and proof overnight in the refrigerator.

The next morning take the baking sheet out of the refrigerator and place it on the kitchen counter. You may not see much difference in the bread. It will not rise much in the refrigerator. Preheat oven to 400 F.

Bake for 12-15 minutes or until a tester comes out clean. You should see good oven spring.

The buns taste best the day they are baked.

Flaounes (Cypriot Cheese Pies)

Flaounes or cheese pies are made in Cyprus to celebrate Spring. These traditional pies have a filling made with indigenous flaouna cheese. This cheese is not available outside of Cyprus but halloumi is a good substitute. The owner of the local Mediterranean store suggested sweet cheese as a close substitute. I used a combination of halloumi and the sweet cheese.

Mahleb is a spice found in Cyprus. It has a mild fragrant aroma. I was able to find it at the Mediterranean store as well and its aroma permeated through the entire kitchen as the pies baked. I can see myself using it as a flavoring agent in other sweet breads.

The last of the special ingredients called for in the recipe was edible gum called Mastic. While its texture when crushed was similar to any edible gum it too added a mild flavor to the pie. Normally pretty expensive I found it on a special sale. If not for the sale I would have left it out.

I enjoyed baking these pies and they were very flavorful but I do not believe I will bake them again. They are just too heavy and filling.

You will need
For the dough
1 1/2 tsp. sugar
1 egg
1/4 cup milk
4 tbsp. butter
2 1/2 cups bread flour
3/4 tsp. salt
3/4 tsp. Instant yeast
1/2 tsp. mastic
1/4 tsp. mahleb powder
1/4 cup warm water

For the filling
250 gm cheese (mixture of halloumi and sweet cheese)
1 egg
1 tsp. mint extract
120 gm raisins
1 tbsp. flour
1 tbsp. semolina
1 tsp. baking powder

1/4 cup sesame seeds
egg

Make the filling first. Grate the cheese. In a mixing bowl combine all the ingredients except the baking powder. Cover and refrigerate.

Make the dough. In a mixing bowl beat the eggs, sugar, butter and milk. Sift the flour, salt, mahleb, mastic and the yeast. Add the dry ingredients to the wet ingredients. Add the water a little at a time and knead into a dough. Knead for about 10 minutes by hand, oil, cover and keep aside. Allow it to rise to double its volume. Half and hour before putting the pies together take the filling out of the refrigerator and add the baking powder. In a small plate place the sesame seeds.

Preheat oven to 350 F. Divide the risen dough into 10-12 portions. Roll one portion on a floured board and roll it into a small disc. Place a couple tablespoons of filling in the center and fold it like shown in the pictures to form a square with filling showing in the middle.

Place it on a baking sheet covered with parchment paper and continue with the remaining portions of dough. Use the tines of a fork to seal the edges. Dip the top of the flaounes in the sesame seeds to cover the sides with sesame seeds. If you like sesame seeds you can cover the entire back of the flaounes with them. We are not fond of them so I only added a few on the top.

Bake for 20-25 minutes or until the cheese puffs up and browns. Transfer to a cooling rack and cool completely before storing. Can be stored at room temperature for a couple days in an air tight container.

Serve warm.
Flaounes do not taste very good when reheated.

Melon Pan (Japanese Cookie Crusted Bread)

Melon Pan is a Japanese bread that uses two different types of dough. Plain bread dough is used for the base and is covered with a cookie dough. The two are baked together. While most of the bread is plain it tastes mildly sweet because of the crust. This bread has a very light fluffy texture and tastes great hot out of the oven.

The dough is extremely sticky and needs a lot of work kneading. I started kneading with my hands and halfway through the process I wished I taken help from my electric tools. The dough does come together eventually and the sticky dough results in a really nice texture on the inside.

You will need
For the cookie dough
2 1/2 tbsp. sugar
2 tbsp. butter, softened
2 tbsp. beaten egg
1/3 cup cake flour
¼ tsp. baking powder
Bread flour for dusting

For the base
2/3 cup bread flour
1 tsp. nonfat milk powder
1 3/4 tbsp. sugar
1/3 tsp salt
1/2 of a 1/4 oz. packet of Fleischmann instant yeast
1 tbsp beaten egg
1/3 cup warm water
1 tbsp. butter, softened
Bread flour dusting

4 tbsp. sugar

To make the cookie dough
Whisk the sugar and butter together. Add the beaten egg a little at a time and continue to whisk.

Sift the cake flour and baking powder twice. Fold it into the sugar mixture a little at a time.

Once all the dough is incorporated transfer the cookie dough on a plastic wrap. Shape into a cylinder, wrap and refrigerate for at least an hour.

To make the base
Mix together the dry ingredients, bread flour, milk powder, sugar, salt and yeast in a bowl. Whisk the beaten egg in warm water. Add the egg water to the flour and make a dough. Flour the working surface and transfer the dough to the surface. It will be very sticky. Knead the dough by picking it up and throwing it on the working surface. Fold it on itself and repeat for 3-4 minutes.

Break up the softened butter into pieces and work it into the dough. Continue kneading as before. Use a little flour on the surface if it gets too sticky.

Do no use too much flour. After about 15 minutes of kneading the dough should come together. It will be smooth and elastic. Shape it into a ball and place it in a bowl. Cover and keep aside until doubled in volume (about an hour).

To put it together
Transfer the risen dough to a floured work surface. Punch it down and roll it from one end to the other to remove the trapped air. Form a cylinder and cut it into 3 portions. Smooth out each portion into a ball and place it on a parchment paper covered baking sheet. Cover and let it rest for 20 minutes.

Meanwhile, remove the cooled cookie dough and cut it into 3 portions. Roll up the portions in a ball and place between two sheets of plastic. Press with a plate to form a disc about 3 inches in diameter. Place on a baking sheet covered in plastic and refrigerate.

On a clean plate put 4 tbsp. of sugar and keep aside. To put the cookie dough over the base pick up a portion of the base. Place a disc of the cookie dough over it. Turn it over and press down the cookie dough into the base. Now holding the ball by the base dip it in the plate of sugar such that the entire surface is coated with sugar.

Using the back of a knife etch a diamond pattern on the top.

Carefully place the dough back on the parchment covered baking sheet. Repeat with the other two portions of dough. Cover and keep aside for the second rising for about 45 minutes.

Preheat over to 350 F. Bake the melon pan for 20 minutes or until the bottom is brown and the top is just beginning to brown.

Transfer to a cooling rack and let them cool a little.

Serve warm. They are best eaten the day they are cooked.

Bulgarian Sunflower Bread

Sunflower Bread is supposed to look like a sunflower. This recipe is made for special occasions in Bulgaria. It is a yeasted bread with yogurt added for softness and flavor.

I have always been in awe of breads that looked like more than a loaf. I had never tried to bake one before. Now that I have I think I will be doing this more often.

This recipe was adapted from this recipe. I played around with the proportions a little and did not use vinegar.

You will need
3 cups bread flour
1 cup yogurt
2 eggs
1/4 oz Fleischmann instant yeast
1/4 cup milk
1/2 tbsp. sugar

1/2 tbsp. salt

1/2 tbsp. + 1/3 tsp. olive oil
2 tbsp. butter + some to grease the baking dish

1 egg yolk

1 tbsp. sesame seeds

Warm the milk. In a mixing bowl mix the milk, sugar, salt, 2 tbsp. bread flour and yeast. In a large mixing bowl beat the eggs. Add the yogurt and whisk together. Add the yeast mixture and olive oil. To this mixture add the flour a little at a time and form a dough. It will be fairly sticky. Let it rest for 15 minutes.

Cut a small ball of dough and keep aside. Divide the rest into 3 portions. Flour a working surface and roll one of the portions into a large disc about 10 in in diameter. Put a third of the butter over the top. 

Roll out the second portion to the same size. Place it on top of the first and apply half of the remaining butter over the top. Roll out the last portion and place it on the first two. Now roll out all three. Do not worry about the size. Keep rolling them out until they get to 1/4 inch in thickness.

Grease a 10 inch baking dish. Using a pizza cutter or a knife cut the disc in 16 pieces. 

Starting from the outer edge roll one of the pieces towards the center aligned on one of the edges. Place it in the baking dish. Repeat for the remaining 15 pieces. Place the ball of dough that was kept aside in the center.

Whisk together the egg yolk and 1/3 tsp. olive oil. Brush over the top of the dough. Sprinkle sesame seeds. Cover and let it rest for an hour. Preheat oven to 375 F.

Bake the bread for 30 minutes. Cover the top with foil and bake for another 5 minutes. A skewer inserted in the center should come out clean.

Let it rest for 5 minutes. Transfer to a cooling rack.

I baked this bread with the group We Knead to Bake. For the month of February the group decided to bake any bread as long as it was yeasted. 

Focaccia Caprese

I had not baked anything worth mentioning for years. I have fondly looked at my cake decorating supplies from time to time but have not used those for several years either. On a whim I decided to try this Foccaccia Caprese.

I planned to make this bread on Saturday, the 11th of January, well before the reveal date of 24th. With the temperatures expected to rise to the upper 50s and lower 60s on the 11th it would be a perfect day for baking. However, as luck would have it, I overslept on the 7th, the first day of school after winter break. My teenager woke me up 15 minutes before leaving for school to ask what she should pack for lunch. Oh! the guilt! I decided to go out in the freezing cold (25 F) and get the ingredients. I baked the bread and delivered it to school in time for lunch. It turned out great! And I thoroughly enjoyed baking it.

You will need
For the dough
2 tsp. Fleischmann rapid rise yeast
1 1/2 tsp. sugar
1/4 cup olive oil
3 1/2 cups bread flour
1 tsp. salt
1 1/2 cup warm water

For the Topping
4 large tomatoes (red or yellow), sliced thin
8 oz. fresh mozzarella, sliced 1/4" thick
8 leaves fresh basil, rolled up and sliced into thin strips

For the herb oil
1/4 cup olive oil
1 tsp. dried oregano
1 tsp. dried basil
1 pod garlic, minced
1/2 tsp. red pepper flakes
salt to taste

olive oil to brush the loaves

In a bowl whisk all the ingredients for the herb oil. Keep aside until needed.

In a mixing bowl add all the ingredients for the dough except the water. Mix well. Add the water a little at a time and knead into a soft and elastic dough. I prefer not to use the electric mixer because I have recently found kneading to be very calming. The rough and tumble dough is tamed under your fingers as you keep working it and is replaced by a glossy, soft dough. Roll this soft dough into a ball. Moisten your palm with olive oil and rub all over the dough. Leave it in the mixing bowl covered with plastic wrap for an hour.

While the dough rests, prepare the baking sheet. I used a regular baking sheet and this recipe yielded two good sized Focaccia. Sprinkle olive oil on the baking sheet and spread it around. After resting for an hour the dough should have grown to twice its size.

Divide it into two and shape the loaves. Working with your hands flatten one of the two loaves on one side of the baking sheet. Flatten it to your desired thickness. Repeat with the other loaf.

Preheat the oven to 400 F. Let the loaves rest for about 20 minutes in the baking sheet. They will rise a little. Moisten you fingertips with olive oil and punch holes all over the loaves. Using a pastry brush spread the prepared herb oil liberally over the top of the loaves.

Bake uncovered in the oven for 18 minutes or until just brown. While the loaves are baking prepare the toppings.

Roll the basil leaves and slice thin resulting in thin strips. Leave a few leaves to garnish. Slice the fresh mozzarella in 1/4" think slices. Slice the tomatoes thin.

Remove the loaves from the oven. At this point the bread smelled and looked so good I had to resist trying it.

Sprinkle more herb oil. Crank the oven up to 450 F. Arrange the mozzarella slices on the bottom followed by tomato slices and basil strips. Sprinkle more herb oil on the top and return to the oven for about 8 minutes. Remove from the oven and let the loaves rest for a few minutes. Serve hot.

Note: If you are unable to finish it all in one meal you can have leftovers. Leftover Focaccia can easily be freshened up. Preheat the oven to 375 F and place the Focaccia directly on the middle rack. Let it heat through for 5 minutes. Take out of the oven and serve hot. Even though it does not taste as good as the first time it is taken out of the oven, it comes close.