2011-05-29 Baked Swiss Berne Brot

This is first of my weekly bread challenge. I was extremely impressed by the look & smell of this bread. At first I couldn’t find the instruction on how to braid the bread. As I was about to give, I find this extremely useful blog post explain this with detail pictures step-by-step guide.

Started with a bit of kitchen gadget!! So much less work to zest lemons & oranges now!!

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Also bought 5 kg of bread flour! Good workout because I was carrying them on my backpack and taking Canada Line home from Richmond.

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I put in too much sugar with yeast in my first try to wake up the yeast so u see dead one. So I retry without sugar and result in happy living yeast (one with bubbles) .

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My best kneading buddy – iPad playing Google Tech Talk (JavaScript the Good Part by Doug Crockford). Notice the rectangle ceramic dish, is the best (and cheapest) iPad stand! I bought for only 99 cents from kitchen supply store in Richmond (close to Aberdeen Centre)

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Here is personal little tip to knead bread in a small kitchen without proper counter space. I finish the sticky mixing process in my largest mixing bowl first. Then transfer it to my marble board. It is so much neater and easier to handle! Highly recommend getting a full set of stainless steel mixing bowls and marble board. They are must have items in a kitchen!! BTW, notice my sticky hand! I DID knead by hand this time!!

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Here is any probably special (but some may say odd) kneading trick I use. To make sure the entire dough it evenly and completely kneaded, I break up the dough into smaller trunk, then toss the chunks around and knead the pieces back together. It does tak longer, but it works!

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Done!!! Kneading my first brot!! Well I did hand kneading before but it is a low smaller portion with softer and easier to knead dough.

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After first rise, ready to cut out into 6 even size portions. Check out the cut look. Looks pretty eh? Another must have for anyone serious about baking is digital scale. Extremely handy to measure ingredients accurately and

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Ok, rolled to strings… but something looks wrong, how come the strings are so thick?! So I double-check the recipe and oops, that recipe should yield two Swiss Berne Brot, I should have cut in 12 pieces. No problem, just more rolling to stretch out the string and cut in half

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Ready for braiding!!

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Almost done …

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Just flip and tuck and yeahhhh my first Winston knot!! Well actually my 2nd because I completed one during the class but frankly I had no idea what I was doing.

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Done two and put in my daiso bread box and put into the fridge for cold ferment

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The next morning took it out of the fridge and let it return back to room temperature and wait until they double in size.

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Looking too plain.. so added poppy-seed, much prettier eh?

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Done baking!!

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Taste testing and check out a lice of the beautiful bread

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Made this bread while watching:

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