This coming back from the holidays, very early this year, makes you have all summer ahead. On the one hand it gives a little anger because you have the feeling that it has happened too soon and it seems that we are already leaving the summer… But on the other hand I consider that we have been able to enjoy them in the part of the summer that more hours of sun had In the day, with fewer people on the beaches, and all the places we visited, and besides the temperature was not as high as now (if the one who does not consoles is because he does not want to)
Seeing it this way almost that I am grateful that they were at that moment. The fact is that I have a lot of time ahead until the dwarf comes back to school and that allows me to make many recipes at home, besides finishing projects that I have on the way, and not let the oven rest!
So to finish this week I want to leave you a new bread recipe that has been a hit at home, Greek yogurt bread and blueberries.
Those who read me know my obsession with the fruits of the forest, especially blueberries and blackberries. It is total love for them, I like to incorporate them in everything I can be ice cream, creams, salads, pastries… but I was missing the breads!
The inspiration came to me one night I was mixing a Greek yogurt with blueberries, at that moment I saw it clear… In fact I thought about how I could not go through the head first, the important thing is that the idea came and I imagine it did when should.
He was not at all sure how the blueberries would behave in the oven, he supposed the ones inside would stay quite well and they would release juices around the crumb while keeping the shape, and it was.
This bread I made it twice and the reason is that in the first elaboration I was completely overlooked to think of yogurt as an ingredient that would provide hydration when calculating the amount of water, and that when I thought about the ingredients It was clear that this should be done, but at the time of calculations… I forgot.
I thought about the hydration I wanted to give to the bread but I put aside the amount of yogurt… when did I realize that I omitted this ingredient from my calculations? At the time of integrating the yogurt in the mass, the hydration rose quite…
The fact is that I continued with the dough, because one thing I have clear and is that no bread is thrown away. This I always tell my students, even though something has gone wrong, the dough is never thrown (unless it was an absolute catastrophe like forgetting to add the dough or similar…). You always learn something new, each process, each process, every mistake… will allow us to learn, practice and know how the mass / bread behaves depending on the conditions they have suffered.
You learn from mistakes, not from successes. If something always works out for us, the moment something goes wrong we will not know why it has happened.
The first bread, having a high hydration, was quite complex to form, I was not entirely satisfied but went to the banneton and until the next day. After baking it, despite losing some of its shape because I could not exercise hardly tension in the formed, behaved rather better than I expected. The crumb surprised me a lot and the taste was wonderful…
Then I decided to repeat it but this time counting the yogurt, from the beginning !!. As part of hydration. Spectacular… really.
The process was as I had in mind, the hydration also, the formed and baked. In the latter you will notice that I tend to vary the baking patterns quite a bit, from bread to bread. The bread is proof after test and I want to find the exact point that allows a good expansion of the east without over roasting the base, this time the patterns of baking also went very well.
The texture of the crumb is very very soft, the taste is slightly sweet but with that acid point of blueberries, certainly a bread that has fascinated us at home and we will repeat on more than one occasion.
I hope you like this variety and, if you like blueberries, take advantage of the season being quite economical
For our part we expect a moved weekend, in 6 days is my birthday (as the years go by !!!) but to be able to square the whole family will celebrate tomorrow. I have already told you that although we celebrate before, I hope, do not forget to congratulate me on the day that is! Which then seems to have already been… Have a good time
- 180 g of MaMa 100% hydrated and cooled with 40 g flour of strength, 30 g of flour RRR and 20 g of rye flour Shipton Mill
Here you have a step by step how to prepare Mother Pasta (MaMa) : It is not necessary to add the raisins, they can be omitted without problems.
REST OF MASS:
- 150 g RRR flour
- 185 g wheat flour Shipton Mill
- 50 g of rye flour Shipton Mill
- 65 g of spelled T-80
- 60 g of flour
- 300 g of water
- 75 g of natural Greek yogurt
- 180-200 g fresh blueberries
- 8 g of sea salt
|| % BAKER
|| MASA MOTHER
|Wheat Shipton Mill
|| 185 g
|Rye Shipton Mill
Prepare the dough.
In a bowl we incorporate the 5 types of flour, mix lightly with a spatula of silicone. Pour the water * on the flour and mix again until obtaining a homogeneous mass, cover with a cotton cloth and do autolysis for 60 minutes.
* If your flours do not support a lot of hydration instead of adding 100% of the weight of the water you can add a 70-80% to perform the autolisis reserving the rest of water. Once you begin to knead you can id add the rest little by little as you knead. That way you will also be able to observe how much water your mass admits.
Add the 180 g of MaMa and integrate well mixing in the bowl itself and helping us with a flexible scraper. Add the yogurt and knead again. It is best to try to integrate the yogurt into the bowl, helping us with our hands, so that we do not spill over the work surface.
Once we have homogeneous dough we go to a clean work surface, and without any flour, and we begin to knead. We will do the French or Bertinet kneading. We will combine kneading with rest, in this way the dough will develop the gluten without having to work in excess. Knead 2-3 minutes and let stand 5-6 minutes.
Before letting the dough make the first rest, add the salt and integrate well. Once it is fully incorporated in the mass we proceed to perform the first rest.
After the rest the mass will gradually take up body and muscle, we will be able to appreciate it as soon as we begin to work with it. We continue alternating kneading with rests, but always kneading short and soft, until our mass exceeds the test of the membrane.
At this point we integrate the fresh blueberries into the dough. We spread the dough slightly and we distributed a quantity of blueberries, not all at the same time!, Folded very gently and we made 2-3 kneaded. We must do it with great care and with much affection, so as not to damage the blueberries and to ensure that they are evenly distributed.
The ideal is to try to integrate them in 3 bundles more or less.
Once we have reached this point prepare a large airtight container or a large bowl, grease with oil, introduce the dough inside and cover. In the case of using a bowl we will cover with film making sure that no part is left in the air.
We will leave a fermentation in block of 3 and 1/4 hours * at room temperature with 2 folds every 30 min.
Once we finish the folding time, we let it rest until it has almost doubled its volume, but it should not get to do it, it should grow slightly more than 1/3 of its volume. In my case it was 2 and 1/4 hours.
* The time taken will depend on the temperature you make in our house and how active our MaMa. The temperature in my house was 28°C
After the rest time we prepare the banneton, I have used this but we can use the one we prefer. We sprinkle the banneton with rye flour, we reserve.
We do the performing and formed
Perform a ball, trying not to degassing too much, let it rest 20-25 min covering the dough with a cloth. We formed a batard, this time I did it as Hamelman teaches but adapting a little to my personal style. (I have pending upload videos of how to shape and knead so that it is much easier for you )
We put the dough in the banneton, covered with film (covering completely the banneton to avoid that it absorbs humidity) or we put in a big bag to freeze, we closed well and we store in the refrigerator until the following day. In total it was 16 hours in the cold.
Preheat oven to 260° C heat up and abajo. Colocamos tray, stone or flat bar steel in the lower part of the oven and a container / tray with volcanic stones that will be put into light the oven since thus they also take temperature. We can place them under the plate that we bake or just right on one side of this, leaving room for bread.
The ideal is to preheat 30 to 45 minutes before. In case you use stone I recommend you be near the preheating time.
Five minutes before we put the bread in the oven we heat water (in a normal glass, like two fingers high), we can do it in the microwave.
Carefully pour the bread dough that is inside the banneton onto a table previously lined with baking paper.
We make the cut on the dough with a blade, it should not be a very deep cut. We must do it decisively and without hesitation.
This time I made a central cut.
Introduce the bread in the oven helping us with the table (sliding the bread on the flat) and pour the boiling water on the tray with stones, closed the door. We must try to do it as soon as possible so as not to lose the internal temperature of the oven.
We leave 5 minutes at 260°C with heat only down, we turn off the top plate*. Turning off the heat from above favors the expansion of the bread and prevent the bark from sealing ahead of time. We will get a bread with great volume.
We lowered the temperature to 240°C and left 10 minutes more.
* If your oven does not allow the top plate to be switched off, ideally, for the first 15 minutes, turn off the oven completely and do not open the door during that time. After these minutes, we take out the vessel of steam, light the oven and continue baking with the guidelines that I give you from the fifteenth minute.
After these first 15 minutes, we open the door slightly to release all the steam from the interior very carefully not to burn, remove the tray / container with stones and close the door again. Lower the temperature to 220° C and turn on the top plate. We left 5 minutes. We reduced the heat to 220° C and left 20 minutes.
We went down to 190°C and left 10 minutes more. Finally we turn on the air to 190°C and we finish with 10 minutes, in this way we will favor the drying of the bread and we will improve the crust.
In total the baking time is 60 minutes.
Once we finish cooking, we turn off the oven and leave a few minutes inside the oven with the door ajar to help form the crust, 15 minutes approx. Then remove and let cool completely on a rack before opening it.
CONSERVATION: This type of bread holds perfectly tender between 3-4 days. Simply put it face down on a wooden board, the side where you made the cut, to preserve it from the air or cover it with a cotton cloth. If this area is dried, we will only have to cut a thin slice and the interior will remain tender.