Crack that whip!
Yes, we are whipping bread this month! Sometimes us Babes like to do a bit of the impossible. Like make a cohesive dough out of an almost equal flour to water ratio!
You will need a stand mixer for this feat, and a magic feather. Okay, you don't really need a magic feather but you do need to have faith that this pudding will eventually clean the bowl and become a dough ball!
Use your dough hook for this one, and set yourself some time to wait for the whipping. It'll take some time, but it is fun to watch the transformation in the bowl. Don't be tempted to add more flour, it'll come together.
Start a day early as the dough rests in the fridge overnight.
When a problem comes along
You must whip it
Before the cream sets out too long
You must whip it
When something's goin' wrong
You must whip it!
For my version of the whipped bread - I just took the dough in the mixer bowl out of the fridge, punched it down and let it rise for an hour on the counter. I punched it down again and let it rise another hour. Then I lined two glass lasagna dishes with parchment, tore the dough in two with my hands and gently pressed each half in a pan and drizzled with some olive oil. I let them rest another hour, with a tea towel draped over them, dressed them up with some olives and herbs, and resumed with the baking instructions, rotating half way through and checking once in a while for doneness. Natashya's focaccia-style whipped bread.
from Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry by Hanne Risgaard
makes 2 loaves
840 g/ 29.63 oz sifted spelt flour
160 g/ 5.64 oz whole-spelt flour
10 g/ 0.35 oz fresh yeast
20 g/ 0.70 oz salt
approx 800g/ 28.21 oz water
The next day, allow the dough to warm for a couple of hours before continuing.
Gently turn the dough onto a generously floured work surface, and dust the top of the dough with a little flour. Divide the dough into four equal-size pieces. Quickly twist the pieces together in pairs, preserving as much air in the dough as possible. Place the two twisted loaves on separate peels lined with parchment paper. Let them proof until nearly doubled in volume.
Preheat the convection oven, with baking stone to 250°C/480°F.
Generously mist the inside of the oven with water. Ease the loaves, along with the parchment paper, onto the baking stone. Spray a little more water into the oven. Repeat after one minute. (avoid glass)
After 5 minutes of baking, lower the heat to 210°C/410°F, then bake the loaves for another 20-30 minutes more.
The Bread Baking Babes
If you want to make this bread with us and be a Bread Baking Buddy, then bake it, blog it and send Ilva a link by May 26th, to luculliandelights AT gmail DOT com with Bread Baking Buddy in the subject line and she will add you to the roundup. But before you do that, check out if and how the other Babes managed their whipping:
- Bake My Day - Karen
- Bitchin' Bread Baking Babe Bibliothécaire - Katie
- blog from OUR kitchen - Elizabeth
- Feeding my enthusiasms - Pat
- girlichef - Heather
- Life's A Feast - Jamie
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Paulchens Foodblog - Astrid
- Provecho Peru - Gretchen