# Bread Ideas: Untested recipes ## Resources - A [reference on proofing](https://challengerbreadware.com/bread-techniques/identifying-proofing-levels-in-baked-bread/). --- ## Twisted Black Forest Bread My own invention. But based on Mark Bittman's sandwich bread recipe. ### Ingredients Prepare two seperate doughs #### Chocolate dough - 40 g water, 110˚F - 1.5 tsp instant yeast - 2 Tbsp honey - 190 g all-purpose flour - 20 g whole wheat flour - 10 g cocoa powder - 1/2 tsp salt - 118 g (1/2 cup) milk, room temperature - 1 Tbsp melted butter - 25 g chopped chocolate #### Cherry dough - 40 g water, 110˚F - 1.5 tsp instant yeast - 2 Tbsp honey - 190 g all-purpose flour - 15 g whole wheat flour - 15 g vital wheat glutin - 1/2 tsp salt - 130 g loosely-set cherry jam ### Preparation Initially, work with each dough in parallel. - [ ] Mix the yeast and warm water with 1/2 tbsp of honey. Let stand for 10 min. - [ ] Combine the other dry ingredients in a large bowl. - [ ] Add the remaining wet ingredients. - [ ] Knead for 10 min. - [ ] Shape the dough into a ball, and let it rise in a large bowl whose sides are coated with butter, at least 2 hours. - [ ] Deflate the dough, shape into a ball, and rest for 15 min. Elongate the dough, then twist the two doughs together. - [ ] Shape it into a rectanlge, and place in a buttered loaf pan. Press the dough into the pan with the back of your hand. - [ ] Let rise for 1 hour. - [ ] Preheat the oven to 350˚F. - [ ] Brush the dough with water. - [ ] Bake for 45 min. Cover after 10. - [ ] Cool on a wire rack. --- ## No-Knead Sourdough Based on Jim Lahey's *New York Times* [recipe](https://cooking.nytimes.com/recipes/11376-no-knead-bread); h/t Alex Champion. **Didn't like this one!** ### Ingredients - 425 g (15 oz) flour - 1 Tbsp kosher salt (adjust way down if using table salt) - 1/4 tsp instant yeast - 170 g (6 oz) water, room temp. - 170 g (6 oz) starter - 133 g (4 oz) beer (mild lager), room temp. - 1 Tbsp vinegar (adjust depending on how sour your starter is) ### Preparation - [ ] Whisk together the dry ingredients - [ ] Stir together the wet ingredients - [ ] Mix the dry and wet together until combined. - [ ] Let sit 8-18 hours covered. - [ ] Knead a few times to bring the dough together into smooth ball - [ ] Place on lightly greased parchment and use as sling to put into a large Dutch oven - [ ] Cover and let sit 1.5 to 2 hours until doubled and a dough springs back only slightly when gently knuckled. - [ ] Make vent slices with a lame or sharp blade and place in cold oven. - [ ] Turn on to 425˚F. - [ ] Bake covered as oven comes to temp. After 30 minutes remove lid and bake another 25-30 minutes until deep golden and internal temperature is 205˚F. --- *Pane di Genzano* https://www.spiceroots.com/pane-di-genzano/ --- ## Ciabatta ![](https://www.browneyedbaker.com/wp-content/uploads/2014/03/ciabatta-bread-39-600.jpg) Requires an overnight rise. Based on a receipt from the [Brown-Eyed Baker](https://www.browneyedbaker.com/ciabatta-bread/). ### Ingredients #### For the Sponge - 1 cup (125 g) all-purpose flour - 1/8 teaspoon instant yeast - 1/2 cup (125 ml) water, at room temperature #### For the Dough - 2 cups (250 g) all-purpose flour - 1.5 teaspoons salt - 1/2 teaspoon instant yeast - 3/4 cup (187.5 ml) water, at room temperature - 1/4 cup (61 ml) whole or 2% milk, at room temperature ### Preparation - [ ] **Make the Sponge**. Combine the flour, yeast and water and stir. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-24 hours. - [ ] **Make the Dough**. Mix the sponge and dough ingredients (flour, salt, yeast, water and milk). - [ ] **Knead** until smooth and shiny (the dough will be very sticky). - [ ] Transfer to a large bowl, cover tightly, and let **rise** at room temperature until doubled in size, about 1 hour. - [ ] Using a rubber spatula, gently **fold** the dough over itself by lifting the edge of the dough toward the middle. Turn the bowl 90 degrees, and fold again. Turn the bowl and fold the dough 6 more times (for a total of 8 times). - [ ] Cover with plastic wrap and let **rise** for 30 minutes. - [ ] **Repeat the folding**, and let **rise** until doubled in size, about 30 minutes. - [ ] **Preheat** the oven to 450 ˚F. - [ ] Liberally **flour** the top of the dough and divide it in half with a bench scraper. Turn 1 piece of dough cut-side-up and dust with flour. - [ ] With well-floured hands, **press the dough** into a rough 12x6-inch rectangle. - [ ] **Fold** the shorter sides of the dough toward center, overlapping them like you would fold a letter in thirds, to form a 7x4-inch rectangle. Repeat with the second piece of dough. - [ ] Gently transfer each loaf, seam-side-down, onto parchment, dust with flour, and cover with plastic wrap. - [ ] Let the loaves sit at room temperature for 30 minutes (the surface of the loaves will develop small bubbles). - [ ] Using floured fingertips, evenly poke the entire surface of each loaf to form a 10x6-inch rectangle. - [ ] Spray the loaves lightly with water. Slide the loaves and parchment onto a baking stone. - [ ] **Bake** at 450 ˚F, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown and the loaves register 210˚F, 22 to 27 minutes. - [ ] Cool on a wire rack, at least 1 hour before slicing and serving. --- ## Honey sourdough bread https://littlespoonfarm.com/honey-wheat-sourdough-sandwich-bread-recipe/ --- ## Pane Valle Maggia A rustic sourdough from the Lugano region of Switzerland, near Milan, Italy. Recipe from [Cusine Helvetica](https://cuisinehelvetica.com/2020/09/07/recipe-pane-valle-maggia/). ### Ingredients Traditionally, the bread and whole wheat flour here would instead be dark flour, such as ruchmehl, farine bise, or farina bigia. What is Europe is called type 1100. - 280 g bread flour - 20 g whole wheat flour - 100 g rye flour - 12 g salt - 150 g sourdough starter - 275-300 g water, lukewarm ### Instructions - [ ] In a large bowl, whisk together the flours and salt. Make a well in the center and add the sourdough starter and lukewarm water. Then, stir all the ingredients together until a dough forms. - [ ] On a lightly floured surface, knead the dough by hand for about 10 minutes or use an electric mixer with a dough hook, until it becomes smooth and elastic. The dough will be quite wet, so you may need to use a scraper at times if you’re kneading by hand. - [ ] Place the dough in a bowl lightly coated with vegetable oil. Cover tightly and let it rise for approximately 1 hour at room temperature. - [ ] With wet hands, pull the dough out from one side and fold it into the middle. Repeat this pull and fold method from three other sides of the dough. - [ ] Continue to proof for about 1 hour. - [ ] After it has risen in the bowl, place it in a round proofing basket lined with a thin cotton towel dusted with flour (rice flour works well), to prevent the dough from sticking. Let it rise at room temperature for approximately 8-10 hours. Then, place it in the refrigerator for 8–12 hours (e.g., overnight) for a long, cold rise. - [ ] After its long cold rise, preheat your oven to 500°F. Generously sprinkle a baking sheet with flour, to prevent the bread from sticking. - [ ] When the oven is hot, take the proofing basket out of the refrigerator and remove the cover. Gently invert the basket onto the baking sheet. - [ ] With a sharp knife, make three quick slash marks across the top of the dough. - [ ] Immediately into the hot oven to prevent the dough from deflating. - [ ] Bake the bread at 500°F for 20 minutes and then drop the temperature to 450°F and bake for an additional 20-25 minutes. It’s ready when the bread has a dark brown exterior and sounds hollow when tapped on the bottom. ## Pan dei Morti (Day of the Dead Bread) https://www.lombardiafood.com/pan-dei-morti/ https://www.savoringitaly.com/pan-dei-morti-bread-of-dead-cookies/ ### Ingredients - 250g flour - 100g raisins - 450g dry lady fingers or amaretti cookies - 1/2 cups almonds - 1/2 cup Nocino or another Italian liqueur, sweet white wine (passito), or orange juice - 100g dried figs - 3 egg whites - 200g sugar - 1 tablespoon of baking soda - 50 g unsweetened cocoa powder - 1 teaspoon of cinnamon - 1/2 tsp nutneg (optional) - 30g powdered sugar ### Procedure - [ ] Soak raisins in water until soft, then squeeze out the excess water. - [ ] Crush the biscuits. Peel the almonds and chop them finely with figs and other nuts (optional). - [ ] Mix flour, baking soda and cinnamon, then add the raisins and the chopped almonds. - [ ] Beat the egg whites to stiff peaks and add them to the other ingredients, mixing well. Pour in a half glass of white wine and keep on mixing until all the ingredients are combined. - [ ] Let the dough sit under a cloth for 40 mins. If clumps have formed in the meantime, add some water and sugar and mix well. When the dough is uniform, divide it in two parts and give them a flattened shape. Place on a buttered baking pan. - [ ] Preheat the oven to 350°F and bake the sweet bread for at least 45 minutes, until soft on the inside but with a slightly crisp surface. - [ ] Serve warm with a sprinkle of powdered sugar on top. --- ## Sunnmørsbrød A traditional bread from coastal Norway, made with a combination of sugar, oil, maple syrup, salt, rye flour, whole wheat flour, oats, all-purpose flour, water, and yeast. Recipe from [Arctic Grub](https://arcticgrub.com/sunnmorsbrod-a-traditional-bread-from-northwestern-norway/). ### Ingredients - 1 1/2 tsp active dry yeast - About 2.5 cups lukewarm water - 1.5 tbsp canola oil - 1/2 tbsp sugar - 1/8 cup maple syrup - 1/2 tbsp salt - 150 g whole wheat flour - 150 g rye flour - 50 g old fashioned oats - 500 g all-purpose flour ### Instructions - [ ] Pour the yeast, water, canola oil, sugar, and maple syrup into a bowl of a stand mixer and let sit for about 5 minutes until yeast starts to bubble. - [ ] Meanwhile in a separate bowl, combine the rye and whole wheat flours, oats, and salt. Fit the stand mixer with a dough hook and add the flour mixture to the liquid yeast mixture and combine well. - [ ] Add the all-purpose flour and knead the dough for about 10 minutes until you have a smooth dough. Pour the dough onto a clean, lightly floured work surface, and roll out to loaves. - [ ] Place in 2 quart loaf pan, cover with a towel and place in a slightly warm area for about 1 hour. - [ ] Preheat the oven to 400°F. - [ ] Brush the top of the loaves with melted butter. - [ ] Bake for about 45 minutes. --- ## Chocolate Bread https://www.tasteofhome.com/recipes/chocolate-yeast-bread/ https://tasty.co/recipe/chocolate-braided-swirl-bread-babka --- Link to [Bread Notes](https://hackmd.io/@aphanotus/breadlog)