Quartz 4

Baking

4 min read

Baking

Baking is a bit different from cooking. Cooking is art, but baking is more of a science.

Tangzhou

In short, the tangzhong method involves cooking a small amount of the recipe’s flour and liquid to form a thick slurry, which is then mixed with the rest of the ingredients to make a basic bread dough. This process pre-gelatinizes the starches in the flour, and as a result, they can absorb more liquid. The result? More moisture in the dough translates to a softer texture in the baked bread and a longer shelf life. Link

Sourdough

Levain - Levain is a type of natural yeast used in baking, particularly in the making of sourdough bread. It’s a mixture of flour and water that has been fermented over a period of time. This fermentation process allows the growth of wild yeasts and lactic acid bacteria naturally present in the flour and the surrounding environment.

The yeast in the levain causes the dough to rise, while the lactic acid bacteria give the bread its distinctive sour flavor. The process of maintaining a levain involves regular “feedings” of additional flour and water to keep the yeast and bacteria alive and active.

Levain, also known as a sourdough starter or simply “starter, ” is a traditional method of leavening bread that predates the use of commercial yeast. Many bakers prefer using levain because it enhances the bread’s flavor, texture, and shelf life.

Bread Recipies

Cottage Cheese Bread/Rolls Recipe

Ingredients

  • Group 1 (Wet Ingredients):

    • 500g Cottage cheese
    • 1 tsp Salt (salt)
    • 1 tsp Baking powder (bakepulver)
    • 3 Eggs (egg)

  • Group 2 (Dry Ingredients):

    • 300g Rolled oats (havregryn)
    • 50g Sunflower seeds (solsikkekjerner)
    • 50g Flax seeds (linfrø)
    • 50g Pumpkin seeds (gresskarkjerner)

Instructions

  1. Combine the cottage cheese, salt, baking powder, and eggs. Blend with an immersion blender until smooth (mose i stavmikser).
  2. In a separate bowl, stir together the rolled oats, sunflower seeds, flax seeds, and pumpkin seeds (rør sammen).
  3. Add the dry ingredients to the blended cottage cheese mixture and mix everything together well.
  4. Bake at 180°C for 60 minutes.

Oppskrift på to brød

  • 350 g siktet hvetemel
  • 800 g sammalt hvete, finmalt
  • 50 g havregryn, små
  • 30 g linfrø
  • 30 g chiafrø
  • 200 g gulrot, raspet
  • 1 ts tørrgjær
  • 2 ts salt
  • 10 dl vann

Instruksjoner

  1. Bland sammen det tørre, tilsett gulrot og vann.
  2. Rør sammen til en bløt, klissete deig og dekk med plast. La stå i 8-20 timer (jeg lar det vanligvis stå 16 timer).
  3. Rør sammen og hell over i to brødformer. Ta vann på fingrene og fordel jevnt ut. La etterheve i 1 til maks 2 timer.
  4. Stek nederst i ovnen på 220 grader varmluft i ca. 50 minutter.

Of course! Here is the recipe from the image transcribed into Markdown format, with English translations for the Norwegian terms.

Speltbrød (2 stk) - Spelt Bread (2 loaves)

Ingredients

  • 650 g Sifted spelt flour (siktet speltmel)
  • 250 g Wholemeal spelt flour (sammalt speltmel)
  • 60 g Sunflower seeds (solsikkekjerner)
  • 60 g Pumpkin seeds (gresskarkjerner)
  • 50 g Rolled oats (havregryn)
  • 100 g Flax seeds (linfrø)
  • 1 tbsp Salt (Salt)
  • 1 packet Yeast (gjær)
  • 1 L Lukewarm water (lunket vann)
  • 50 g Chia seeds (Chiafrø)

Baking Instructions

  1. Bake at 225°C for 45 minutes.
  2. Reduce the temperature to 200°C and bake for another 15 minutes.

Note: For the final 15 minutes, the loaves should be baked without their tins/molds (Nå skal brødene stekes uten form).

Links

Thoughts

  • Levain bread is actually used a lot in Sweden, which I found interesting.
  • If you read this, make some scones and tea today and share with a loved one.
  • Making bread is difficult, but extremely important to be clear on ratios.
  • Use a measurement in weight. Important.

Graph View

Backlinks