Baking Ventures

A (mostly sourdough) baking adventure blog

Category: Recipes

Germknödel

Woohoo! Back! I’ve actually baked quite a few things this summer, but didn’t have time to blog them. But, here’s something I made this afternoon: Germknödel.

What is it? It’s an Austrian dish my husband regularly ate when skiiing in Austria. To make Germknödel, you need:

Germknödel ingredients

Germknödel ingredients

I got the recipe from The Bread She Bakes.  It was very easy to make, and I finished the whole thing in under 2 hours, on a fairly warm day. I made the whole dough recipe, but halved the jam recipe.  I also added 1/4 tsp of Fiori di Sicilia because I love the flavour. I added the wet ingredients to the dry and used my standard slap and fold for a few minutes to bring it together. The dough was soft, but not overly sticky. After mixing, I proofed it in the oven for 1 hour at ~85F.

Germknödeldough

Germknödeldough

I  only used 150 g of plum jam since I only planned on making 4 dumplings. To the jam, I added 1tbsp of rum and 1tbsp of Grand Marnier.

Germknödel jam

Germknödel jam

Each dumpling was 100g, and got about 1 tbsp of jam. To fill, I made a rough circular shape that had a thick middle with thinner edges. Once the thinner edges were crimped to contain the jam, the dough had even thickness throughout. I used this method after filling the first one (bottom left) that had jam very close to the surface of a dumpling that had been rolled out to even thickness before filling. I then transferred the dumplings to a steam basket lined with parchment paper and put them back into the oven to proof for 30 minutes.  After the second proof, they were steamed for 15 minutes.

IMG_7564

The result? Yummy deliciousness, soft on the inside and chewy on the outside:

Germknödel

Germknödel

Please let me know if you try it, the recipe is below.

Ingredients for Germknödel dough:

Dry

  1. 500 g All purpose Flour
  2. 7 g instant yeast
  3. 1 tsp salt
  4. 65g sugar
  5. Zest of 1 lemon

Wet

  1. 70 g melted unsalted butter
  2. 250 g whole warm milk
  3. 1 egg
  4. 1 egg yolk
  5. 1/4 tsp vanilla essence, and 1/4 tsp Fiori di Sicilia (or 1/2 tsp vanilla)

 

Passion fruit curd recipe

Last summer, I made the Lemon Raspberry Cake from Joanne Chang’s Flour cookbook. The cake was delicious, but it made me wonder what it would taste like with coconut and passion fruit flavours.  The first step in changing the recipe was to make passion fruit curd. Most online recipes for passion fruit curd are from Australia or the UK, and call for caster sugar. I had no intention of finding/buying caster sugar, so decided to use the lemon curd recipe from the “Lemon Raspberry Cake”  recipe, substituting passion fruit for lemon juice.

Jar of sunshine passion fruit curd

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Raisin Walnut Sourdough Bread

This weekend I made a Raisin Walnut Sourdough Loaf for a potluck. At the beginning of the year, I made some 2016 baking goals, one of which was to try adding things to my bread.  At the time I had King Arthur’s Sonnenblumenbrot in mind, but was inspired by a recent IG post from Joanne Chang(of Flour fame) of raisin walnut bread to go with the latter.

Raisin walnut sourdough loaves at Flour South End. #special #flourbakery

A photo posted by joannebchang (@joannebchang) on

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How much starter should I use? The sourdough bread result

Last week, I baked two sourdough loaves, one with 67% starter the other with 30%. Overall they were pretty similar:

  1. Texture – the crumb was identical on both loaves.
  2. Taste  – this is still up in the air. We did a blind taste test and found the 30% loaf to be more sour than the 67% loaf (both were baked on the same day). We’re still undecided on what, if any, effect the starter had on the final taste of the loaf. We had sandwiches with both loaves all week and both were delicious.
  3. Time – the biggest and most objective difference was the time it took to make these two loaves. Using less starter extended the bulk fermentation time by 1 hour.

With an indiscernible (to our palates at least) effect on taste, the 1 hour time difference seems like a great tool to make this bread fit into our schedule. Need to attend to something else during bulk fermentation? Extending or reducing the sourdough starter would be an effective way to make that work.

Recipe 1 – 70% hydration sourdough loaf

Here’s a recipe and checklist I use when baking sourdough bread. I made the process flow diagram based on the instructions from a Stella video. I’ve made this loaf many times now – it’s easy and gets consistent results every time. I like having a printout every time I bake so that I can document the date, temperature and the time it takes for each step.
Baking-ventures-70-hydration-checklist

Feel free to download a printable copy.

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