Links to my fellow baker's in the Bread Baker's Apprentice Challenge, 2011! Here are links to their versions of this bread. They are all very talented baker's, who have gotten together to share their results from baking the Bread's in Peter Reinhart's book Bread Baker's Apprentice.
Our host Chris at A Ku Indeed!
Coz at ScratchBaker
Geraint at Sgratch13
Jim at OvenMinded
NancyB at Bread&Cake&More
The BBA recipes have all turned out awesome, just as they are (except maybe the brioche which had to much butter). I never added more flour or more water, they simply turned out great exactly as they were. I have struggled through the years to produce breads that turned out well, simply due to lack of knowledge of the actual process of making bread. It's amazing what happens when you learn about weighing ingredients, when to let the dough rest, when to knead it or fold it, and what your dough should feel like at different hydrations. I actually have two books now that you will probably have to pry away from me after my demise! One is Bread Baker's Apprentice by Peter Reinhart, and the other is Bread by Jeffrey Hamelman. They give you more than just recipes, they give you tools on how to make awesome bread. I highly recommend them both, since they teach you different skills.
Here is a picture of the fresh ground flour that I soaked in Kefir for 20 hours. It felt a little bit dry, so I added a little extra liquid the night before. Total extra liquid was about 75 grams more than the BBA recipe called for, because my Fresh Ground Hard White Wheat seemed to absorb every bit I gave it. This made a really nice supple dough, about like I am used to for cinnamon buns. Looks like playdough to me.....
I again totally forgot to take pictures, due to rushing around doing stuff while I was making these. Here they are coming out of the oven, the thermometer said they were done but I think I should have let them cook another 5 minutes. I let them cool for an hour and then made a frosting of cream cheese and a few other ingredients a fellow baker suggested on http://akuindeed.com/?p=3539. It turned out really good, and I will probably use it again. That is also a link to the other's who made the regular recipe for cinnamon buns from BBA.
Our host Chris at A Ku Indeed!
Coz at ScratchBaker
Geraint at Sgratch13
Jim at OvenMinded
NancyB at Bread&Cake&More
The BBA recipes have all turned out awesome, just as they are (except maybe the brioche which had to much butter). I never added more flour or more water, they simply turned out great exactly as they were. I have struggled through the years to produce breads that turned out well, simply due to lack of knowledge of the actual process of making bread. It's amazing what happens when you learn about weighing ingredients, when to let the dough rest, when to knead it or fold it, and what your dough should feel like at different hydrations. I actually have two books now that you will probably have to pry away from me after my demise! One is Bread Baker's Apprentice by Peter Reinhart, and the other is Bread by Jeffrey Hamelman. They give you more than just recipes, they give you tools on how to make awesome bread. I highly recommend them both, since they teach you different skills.
Here is a picture of the fresh ground flour that I soaked in Kefir for 20 hours. It felt a little bit dry, so I added a little extra liquid the night before. Total extra liquid was about 75 grams more than the BBA recipe called for, because my Fresh Ground Hard White Wheat seemed to absorb every bit I gave it. This made a really nice supple dough, about like I am used to for cinnamon buns. Looks like playdough to me.....
I again totally forgot to take pictures, due to rushing around doing stuff while I was making these. Here they are coming out of the oven, the thermometer said they were done but I think I should have let them cook another 5 minutes. I let them cool for an hour and then made a frosting of cream cheese and a few other ingredients a fellow baker suggested on http://akuindeed.com/?p=3539. It turned out really good, and I will probably use it again. That is also a link to the other's who made the regular recipe for cinnamon buns from BBA.
The taste was a little bit different than I am used to for cinnamon buns, but it was actually really good. Not sure if that was because I used Kefir, which tends to be a little bit sour tasting, or if it was the whole wheat, but we really liked these. The splenda worked out well both in the dough and the swirls of cinnamon. Only thing I would do different would be to not use quite as much water to hold the splenda in place before rolling the dough up. I will definitely make these again. They were light, fluffy, and definitely not like any 100% whole wheat bread I hace eaten before. I love the light wheaty flavor of them.
Joanne, these turned out beautifully! I love the idea of using more and more wheat flour in my recipes...freshly ground is the best, isn't it?
ReplyDeleteThere are only three of us in the household. I've had to cut many of the BBA recipes in half or give half away. Some BBA'ers have frozen their goodies. I'm looking forward to your BBA adventures!
What a unique idea to make whole wheat cinnamon rolls. I think I will try that!! Thanks for the inspiration.
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