The challenge is set by Ilva at www.luculliandelights.com and we are making whipped bread,
a recipe by Danish Hanne Risgaard, from "Home baked: Nordic Recipes and Techniques for Organic Bread and Pastry".
By reading "whipped" I thought I'ld have to pass buddy baking this month because I (still) don't have a stand mixer. But of course out came the good old electric hand mixer again!
For a second I considered trying the whisks (whipping/whisking), but then decided on the dough hooks. The dough came together in no time! That was easier than expected!
Part one done: the covered dough spent a long night in the fridge for about twelve hours. The next day, after sitting on the worktop for another couple of hours to warm up a bit, the dough was divided into two parts and gently twisted.
So far so good. After another hour of covered rising the most difficult part: sliding the risen dough onto the hot baking stone in the oven. I definitely lost it there shape wise....
And see the end result: "The flat hippo"
Slightly disappointed and blaming my 'not-long-and-hard-enough-whipping' for the loss of nicely twisted shape, I was weary to slice the loaf. But what a pleasant surprise: look at those holes!
The bread has got a beautiful thin crisp crust, a nice chewy open crumb and bags of flavour.
It tastes a lot better than it looks!
Thanks Ilva for this fun and tasty bread!
RECIPE WHIPPED BREAD (makes 1 loaf) - Inspired by Hanne Risgaard
420 gr white (sifted) spelt flour
80 gr whole wheat flour
2 gr instant yeast
10 gr salt
400 gr water
Combine all ingredients in a mixing bowl and mix the dough at high speed using a whisk until the dough no longer sticks to the sides and bottom of the bowl. Let the covered dough rest in the fridge overnight. 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 two equal-sized pieces. Quickly twist the pieces together, preserving as much air in the dough as possible.
Place the twisted loaf on a peel lined with baking paper and let proof (covered) until nearly doubled in volume. Meanwhile preheat the convection oven with baking stone to 250°C.
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.
After 5 minutes of baking, lower the heat to 210°C, then bake the loaf for another 20-30 minutes more.