{"id":159754,"date":"2025-03-27T13:23:03","date_gmt":"2025-03-27T13:23:03","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/notitie-van-lien-a-decade-of-bread-baking-babes-happy-anniversary\/"},"modified":"2025-03-27T13:23:03","modified_gmt":"2025-03-27T13:23:03","slug":"notitie-van-lien-a-decade-of-bread-baking-babes-happy-anniversary","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=159754","title":{"rendered":"Notitie van Lien: A decade of Bread Baking Babes: Happy anniversary!!"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n
\n
\nIt has been 10 Years since I was asked to join a Bread
\nbaking group of women, who baked 1 bread a month, talked, laughed, learned,
\ndrank and shared together. It has been a very special time. Thanks Tanna and
\nKaren (baking soda), who started this group,\u00a0 for asking me, I have loved every
\nyear and every bread of it. And I’m proud to say I’ve baked them all<\/a> (120). I had such fun looking at them all, and thinking: Oh that was a good one, and this one so delicious, wow we really baked a lot of divers breads. Happy birthday to all Bread Baking
\nBabes, former and current ones and all Bread Baking Buddies too!<\/p>\n

And on a sad
\nnote, this is the last time I’ve baked with the Bread Baking Babes, 10 years has
\nbeen great, but I decided to step aside after all this time and all these
\nbreads and leave my Babehood. Thanks girls for all the fun. But now we first turn
\nto this months wonderful bread to celebrate 10 years of Bread Baking Babes. <\/p>\n<\/div>\n

\nThis month we go back to the first challenge we baked;
\nthe ROYAL CROWN TORTANO<\/a>. Then I baked the bread twice with two
\ndifferent kinds of white flours and they turned out pretty good.This time I
\nused Canadian strong white flour, didn’t wander from the recipe like I did
\nthen; So I did let the bread rise upside down and I didn’t hold back on the
\nwater and remembered to save my potato water for it. The only thing I did again was being scared that it wouldn’t turn out
\ngood in the end.<\/div>\n

\nThis is a slow riser. My bread dough
\nring started out nice and plump, before I covered it with plastic and a tea
\ntowel. My daughter passed the kitchen counter where the bread was rising (or
\nnot) and lifted the towel, just to be sure there wasn’t anything under it (she
\nwanted to put something on it), that’s how flat it was. It was hardly 2 cm high
\nand had spread out a lot. O no, how will this ever become the glorious festive
\nbread that I (k)need this month? Well nothing to do about that, just plop in on
\nthe fierce hot baking stone, pour some hot water in the tray underneath, close
\nthe door and don’t look at it for at least 20 minutes. This bread felt the
\npressure of becoming a festive bread for this anniversary and it puffed up like
\na balloon. Now we were talking! It turned out to be the best, airiest, chewiest
\ncrumbs and perfect crust I have baked when making this recipe. Is that luck or
\ndid I really learn something in those 10 years! A very happy baker that \ud83d\udc96\ud83c\udf5e!\u00a0<\/p>\n

\nSo Bread Baking Buddies<\/b> out there, this is a
\nbeautiful bread to bake and we would be delighted if you would bake along to
\ncelebrate 10 years of Bread Baking Babes and Buddies! Bake, tell us about it
\nand sent it to our UberBabe Tanna, who started all this fun together with Karen
\n10 years ago. Deadline 29th of this month. Happy baking!<\/p>\n

Don’t forget to check out the other Bread Baking Babes, current and former ones! I will add their links as they come online at the bottom of this post.<\/p>\n<\/div>\n<\/div>\n

\nRoyal Crown’s Tortano<\/span><\/u><\/b> <\/span>(revisited: BBB Challenge #1 & #120)<\/p>\n

\nRecipe Quantity:
\nOne 1200 g tortano<\/p>\n

\n<\/a><\/div>\n

\nTime required for
\nrecipe<\/b>: About 19 hours, with about 20 minutes of active work<\/p>\n

\nNote about recipe: start this recipe the night BEFORE you
\nwant to bake the bread.<\/p>\n

\nThe Evening Before Baking: Make the starter and if you
\nlike the mashed potato.<\/p>\n

\nThe Next Morning: Mix the dough and let it ferment for
\nabout 4 hours. Shape it, proof it for about 1 1\/2 hours, and then bake the
\nbread for about 45 minutes.<\/p>\n

\n<\/a><\/div>\n
\nThe evening before
\nbaking: making the pre-ferment<\/b>:<\/div>\n

\n1\/4 tsp instant yeast<\/p>\n

\n240 g (about 40\u00baC)<\/p>\n

\n100 g unbleached bread flour<\/p>\n

\n85 g \u00a0small potato<\/p>\n

\nStir the yeast into the water in a glass measure and let
\nit stand for 5 – 10 minutes. Add 90 g of this yeasted water (discard the rest)
\nto the flour and beat this very sticky starter until it is well combined. Cover
\nwith plastic wrap and let it ferment until it is full of huge bubbles and sharp
\ntasting, about 12 hours. If your kitchen is very warm and the pre-ferment is
\nfermenting very quickly, place it in the refrigerator after 3 hours of
\nfermenting. In the morning, remove it and allow it to come to room temperature
\n30 minutes to an hour before beginning the final dough<\/p>\n

\nPreparing the potato<\/b>:
\nFor efficiency, you may want to prepare the potato the night before. Quarter
\nit, then boil it in water to cover until it can be easily pierced with a knife
\ntip, about 20 minutes. Drain; if desired, reserve the water for the dough.
\nPress the potato through a ricer or sieve to puree it and remove the skin.
\nStore it in a covered container in the refrigerator. <\/p>\n

\n
\nBake day: mixing the dough<\/b><\/div>\n

\n575 g unbleached bread flour<\/p>\n

\n420 g water, including the potato water if desired,
\nlukewarm<\/p>\n

\nPre-ferment<\/p>\n

\n14 g honey<\/p>\n

\n60 g potato puree<\/p>\n

\n15 g salt<\/p>\n

\n<\/a><\/div>\n

\nBy stand mixer<\/b>:
\nWith your hands or a wooden spoon, mix the flour and water into a rough, very
\nwet dough in the work bowl of your mixer. Cover the dough and let it rest
\n(autolyse) for 10 – 20 minutes.<\/p>\n

\nFit the mixer with the dough hook. Add the pre-ferment,
\nhoney, potato and salt and the mix the dough on medium speed for 15 – 20
\nminutes, or until very silky and wraps around the hook and cleans the bowl
\nbefore splattering back around the bowl. This dough is almost pourably wet.<\/p>\n

\nFermenting and
\nturning the dough<\/b>: <\/p>\n

\nShape the dough into a ball and roll it in flour. Place
\nit in a container at least 3 times its size and cover tightly with plastic
\nwrap. Let it ferment until doubled in bulk and filled with large air bubbles,
\nabout 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20
\nminute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the
\nleave the dough undisturbed for the remaining time. Do not allow this dough to
\nover ferment or ferment to the point of collapse, for the flavor and structure
\nof your bread will suffer.<\/p>\n

\nShaping and proofing<\/b>:<\/p>\n

\nTurn the fermented dough out onto a well floured work
\nsurface, round it and let it rest for 20 minutes. Sprinkle a couche or wooden
\nboard generously with flour. Slip a baking sheet under the couche if you are
\nusing one for support.<\/p>\n

\n<\/a><\/div>\n

\nSprinkle a generous amount of flour over the center of
\nthe ball. Push your fingers into the center to make a hole, the rotate your
\nhand around the hole to widen it, making a large 4 inch opening. The bread
\nshould have about 30 cm diameter.<\/p>\n

\nPlace the dough smooth side down on the floured couche or
\nboard and dust the surface with more flour. Drape it with plastic wrap and let
\nit proof until it is light and slowly springs back when lightly pressed, about
\n1 1\/2 hours.<\/p>\n

\nPreheating the oven<\/b>:<\/p>\n

\nImmediately after shaping the bread, arrange a rack on
\nthe oven’s second to top shelf and place a baking stone on it. Clear away all
\nthe racks above the one being used. Preheat the oven to 230\u00baC.<\/p>\n

\nBaking<\/b>:<\/p>\n

\nUnwrap the bread and flip it onto a floured peel or a
\nsheet of parchment paper. Do not worry about damaging the bread as you handle
\nit; it will recover in the oven as long as it is not overproofed. Slash it with
\n4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone
\nand bake until it is very dark brown, 40-50 minutes, rotating it halfway into
\nthe bake. Let the bread cool on a rack.<\/p>\n

\n(adapted from Artisan Baking Across America by Maggie
\nGlazer)<\/span><\/i><\/p>\n

\n__________________________<\/span><\/i><\/p>\n

\nCheck out what the rest of the Bread Baking Babes (current and former)\u00a0<\/u><\/span><\/i><\/p>\n

\nbaked for this 10th anniversary:<\/u><\/span><\/i><\/p>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

It has been 10 Years since I was asked to join a Bread baking group of women, who baked 1 bread a month, talked, laughed, learned, drank and shared together. It has been a very special time. Thanks Tanna and Karen (baking soda), who started this group,\u00a0 for asking me, I have loved every year […]<\/p>\n","protected":false},"author":1,"featured_media":129696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[3108,53317,2884,14675,14561,1868,53142,53348,6704],"dealstore":[],"offerexpiration":[],"class_list":["post-159754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-anniversary","tag-babes","tag-baking","tag-bread","tag-decade","tag-happy","tag-lien","tag-notitie","tag-van"],"yoast_head":"\nNotitie van Lien: A decade of Bread Baking Babes: Happy anniversary!! - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=159754\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Notitie van Lien: A decade of Bread Baking Babes: Happy anniversary!! - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"It has been 10 Years since I was asked to join a Bread baking group of women, who baked 1 bread a month, talked, laughed, learned, drank and shared together. It has been a very special time. 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