Sneha's Recipe: Bread Bakers

Apple Crisp Sourdough Loaf#BreadBakers

In: Apple, Bread Bakers, Breads

This Apple Crisp Sourdough is one of our favorite and irresistible bread that I make so often, since we love the warm, comforting flavors of spices like cinnamon, plus oats, brown sugar, and freshly grated apple.
Soft on the inside with a beautifully caramelized crust, this sourdough bread makes a delicious breakfast, afternoon snack, dessert or perfect for some fruit crostini.

Ingredients
100 Grams bubbly, active sourdough starter
60 Grams Homemade Apple Cider - unsweetened
250 Grams Water
410 Grams All purpose Flour
60 Grams Whole Wheat Flour
10 Grams Salt
10 Grams Honey
For The Oat Filling
1 Large Apple - grated
¼ Cup Brown Sugar
½ Cup Rolled Oats
1 Teaspoon Cinnamon

Method
To Make The Homemade Apple Cider
Wash and chop one apple blend it with 250ml water. Then strain the juice. Place this in a saucepan heat it and reduce it to 60ml. Cool then use this to knead the dough.
How to Make Apple Crisp Sourdough
In the morning, feed your starter.

When your starter has doubled, assemble your dough.

Start by mixing your starter, water, apple cider and honey together in a large mixing bowl until your starter has dissolved. Add in your flour and salt and mix together until a shaggy dough forms.
Cover with a damp tea towel or bowl cover and let rest for 45 minutes.
After resting, pull one side of the dough up and towards the middle, rotating the bowl and repeating each time for 30 to 60 seconds until a semi – smooth dough forms. Cover and let rest for one hour.
Repeat the stretch and folds 3 more times every 30 to 45 minutes apart.

Cover your bowl with a damp tea towel or place it in a proofing box and let rest on the counter to bulk ferment until it doubles in volume.

Then refrigerate the dough.
The Next Morning, transfer your fermented dough to clean workspace.

Slightly stretch your dough out into a rectangle shape.

Into a small bowl, mix together the grated apple, brown sugar, oats and cinnamon together.

Evenly sprinkle ¾ of the apple mixture all over the surface of the dough.

Fold one of the longer sides of the rectangle up and towards the middle, do the same with the other side and meet it towards the center.

Sprinkle the remaining apple mixture over the seam of and roll the dough up.
Using the palms of your hands, push the dough up and pull the dough down on your workspace to create tension. Be careful with the step, creating too much tension will cause the surface of the dough to rip.

Use your bench scraper to transfer the dough into a floured banneton seam side up. Let rest in the banneton for 10 minutes.
After resting, stitch the center of the bread dough from the top all the way to the bottom.
Cover and place in the fridge for at least 2 hours or up to 48 hours.
When you’re ready to bake, place your Dutch oven into your home oven and preheat it to 210°C for at least 20 minutes.

Transfer your dough onto a piece of parchment paper or a bread silicon mat.

Using a bread lame, score the top of the dough into whatever design you like best.

Carefully place the dough into a hot Dutch oven with the parchment paper. Cover with the lid and bake for 25 minutes. Remove the lid and bake for an additional 23 – 25 minutes, depending on how golden you like the crust.

Remove from the oven and place onto a cooling rack.

Let your bread fully cool before slicing and serving with a side of soft butter or apple butter.

Labels: Sourdough, Breads, Apple, Cinnamon, Oats, Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bread With Fruit.

Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
Mini Apricot Cranberry Panettones by A Messy Kitchen
Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
Pecan Banana Bread Mini Loaves by Food Lust people Love
Apple Crisp Sourdough Loaf by Sneha's Recipe
Fig Bread Recipe by The Wimpy Vegetarian
Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded

6 comments

Heart Shaped Rolls#BreadBakers

In: Bread Bakers, Breads, Cocoa powder

These heart shaped dinner rolls are so soft, delicious, light & fluffy, they are so easy easy to make. Perfect for a valentine's dinner, do try them!

Ingredients
275 Grams All Purpose Flour
35 Grams Caster Sugar
½ Teaspoon Level Salt
1 Egg - lightly beaten
120 Ml +- Milk
1 Teaspoon Instant Yeast
30 Grams Butter
10 Grams Dark Cocoa powder
Water - as required to knead the dough
Method
For the Sponge
In a bowl add 100ml milk, sugar, 3 tablespoons flour and yeast, mix well and keep aside till it froths/bubbles for about 20 minutes.
For the Dough

In a food processor add flour, lightly beaten egg and all of the sponge mix , knead this to a dough, if kneaded then add a tablespoon of remaining milk or water till you get a soft and sticky dough. Now add the butter, again knead till the butter is incorporated. This dough is a sticky dough, so do not be tempted to add more flour. Take the out on to a work surface and knead for about 5 to 8 minutes till the dough does not stick to your hands, it should be soft and smooth. The softer the dough ,the softer our bread will be. The final dough should be soft, smooth, elastic and not sticking to your hands.
Keep this in a oiled bowl till it doubles in volume.

Once it doubles in volume.

Divide the dough into 2 parts, 363grams and 160grams each and shape it into smooth round balls. Take the small dough ball and add the cocoa powder and blend to gather until we get a smooth and even chocolate dough. After adding the cocoa powder it weighed 175 grams.

Now we have one chocolate and one white dough. Divide both the dough's into 10 each equal parts, using a weighing scale, so that the measurements will be exact the rolls will be in similar size.

Roll out the white dough ball into a circle and place the chocolate ball inside it and then wrap the chocolate ball with the white dough.

Just tuck-in the edges towards the center and then roll the seam side on a surface to make is a smooth round ball.

Roll and shape like wise all of them into smooth round balls. Let the rolls sit for 10 minutes with a damp cloth, so that the dough can rest and relax.

Take each dough ball and roll it into an oval shape. The dough should have to have at least 1cm thickness.

Now flip over and fold the dough into half.

Cut the dough from the bended end, leaving about 1 cm uncut from the other end.

Open out and shape into a heart shape.

Lightly press it.

Place the shaped heart dinner rolls on a parchment lined baking sheet. Cover them up loosely with a greased plastic film or a damp cloth so that we can make sure they will not get dry and at the same time, the covering will not disturb the smooth rising.

Let them proof until they are puffed up beautifully. The time will vary according to the warmth of our room.
Preheat the oven at 180°C/350°F.

When the rolls have puffed up nicely, brush the top with some egg wash. Bake them for 16-18 minutes or until they slightly start to turn golden in color. Once baked cool them on a wire rack.

The dinner rolls are very soft, light and fluffy. The smells amazing and tastes delicious.

These heart dinner rolls are best when they are warm and just a few minutes ..,out of the oven.
My Notes

You can keep the heart rolls at room temperature in an air tight container for up to three days.
You can freeze this rolls for up to one month. Simply wrap the bread in plastic or aluminum foil to protect it from freezer burn.
Take it out whenever you need and just put it in 180°C / 350°F preheated oven for 10 minutes or microwave them on high for 30 - 45 seconds, and you’ll get fresh bread ready to eat .
Labels: Bread Bakers, Breads, Cocoa powder, Heart Shaped, Cocoa powder

Magical Ingredients: Beet Feta Twisted Heart Bread
Food Lust People Love: Cheddar Marmite Rolls
Passion Kneaded: Cheesy Twisted Heart Bread
A Messy Kitchen: Cranberry Cinnamon Swirl Bread
A Day in the Life on the Farm: Double Chocolate Muffins
Karen’s Kitchen Stories: Extra Gooey Sticky Buns
Sneha's Recipe: Heart Shaped Rolls
Zesty South Indian Kitchen: Rose Petal Pistachio Cardamom Sourdough Bread

7 comments

Soft Bread Rolls For Soup#BreadBakers

In: Bread, Bread Bakers, Egg

These soft and buttery, these fresh bread rolls are perfect for soup. They’re pillow-soft, most delicious & have a buttery texture. Your family will demand you bake them on repeat.

Cup Measurement = 250Ml Cup
Ingredients
2½ Cups All Purpose Flour
30 Grams Salted Butter
1 Egg
125 Ml Milk
½ Teaspoon Salt
3 Tablespoons Sugar
12 Grams Instant Yeast

For The Topping

1 Egg Yolk mixed with a tablespoon milk or water

Sesame Seeds - as required

Method
Prepare The Dough

Add all of the ingredients(milk, sugar, yeast, egg, butter, salt and flour) into a bowl and mix them them together to form a shaggy mass of dough. Take this dough on to work surface and knead the dough until it is very soft, smooth and elastic.

Grease a bowl with oil and place the dough in it, cover and let it rise till double in volume.

Once the dough is risen, punch the dough and flatten it into a round circle. Divide the dough into equal 8 pieces.

Roll each into shape of a round ball.

Place them in a oiled baking tray.

Cover and let them sit and rise in a warm environment until they are double in size.

After the dough balls double in size. Brush the rolls with egg and sprinkle sesame seeds on each roll.

Bake at 200°C preheated oven for 14 - 15 minutes.

When they are baked brush the with butter and place them on a cooling rack to cool.

Perfectly baked soft and buttery rolls for soup.

Cut the rolls in the center and place a cube of butter. Serve with a hot bowl of soup.. Enjoy!!
My Notes

These soft dinner rolls can be stored at room temperature in a zip lock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.