Sourdough Bagels ★★★

If you want bagels for the evening you have to start the process early in the morning.  With sourdough time is the key.  Do not rush especially during the proofing process.  The end result will be your reward.

 

For the sourdough starter

2 tbsp Sourdough

1/2 cup strong plain flour

1/3 cup filtered water

 

For Bagels

Sourdough starter 

1 kg strong plain white flour

20g salt

40g sugar

50g clarified butter

3 tbsp powdered milk

550ml water

Topping 

Egg yolk 

3 tbsp milk

Sesame Seeds or Poppy seeds

Method

1.  Put 2tbsp sourdough mix in a 750ml jar preferably with wide lid.  Add water and flour and using a tablespoon mix until mixture resembles a loose dough.  Cover and stand in a warm place for approximately 2-4hours or until it doubles in volume
2. In a 3litre container, add the sourdough starter and water and using a fork mix until the sourdough starter dissolves.
3. Add flour, salt, sugar, milk powder and butter then using a large metal spoon mix until a rough dough is formed.  Clip close the lid and wait for 10 minutes.
4. Using a dough scraper, scrape the dough from sides of container towards the centre, and turn the container as you do so.  It takes ten pulls towards the centre of the dough to make a complete turn. Cover lid and wait for another 10 minutes.
5. Repeat the process in point 4 for two more times.  The last pull and turn will result in an evenly, smooth and elastic dough.  Cover and let the dough proof for about 6 hours, or until it doubles in size.
6. Turn dough onto floured  surface, then using a  dough scraper, divide dough into 24 portions, or more if you prefer smaller sized bagels.
7. Shape into smooth balls as if making baps and press gently on each ball to flatten slightly.
8. Oil baking tray, take each ball of dough and press in your index finger in the middle to make a hole.  Using the both index fingers, pull from the centre and turning your fingers continuously, stretch to widen the middle hole.  You should have a seamless bagel
9. Place each bagel on baking tray leaving enough space from one another to proof.
10. Put trays in a cold oven with just light on and leave to proof for about 1.5 hours or until double in size.
11. Bring a large pot of water to boil, add 1 tsp salt.
12. Heat oven to 240c
    
13. Boil bagels 30 seconds on each side and lift with slotted spoon back to the oiled tray.  Put only few bagels at a time so that they will not stick to each other.
14. Brush bagels with egg and milk mixture and sprinkle poppy seeds, or sesame seeds or  leave plain.
    
15. Turn oven to 220c and bake for approximately 20-25 minutes until golden and sounds hollow when tapped from the bottom.
    

 Cooked bagels can be frozen then thawed and heated when needed.

Perfect Hobza Sourdough bread

This is the closest I got to a Maltese loaf of bread... a crunchy bottom and crispy top with that sourdough flavour.  I am from Qormi, the village known for the best bakers in Malta,  and I can still remember the streets filled with scents of baked flours from my childhood!  We had three wood oven bakers in our street alone baking fresh bread from early in the morning till late at night.  Sundays was the best! as around 11.00am the smell will be mixed with that of baked potatoes and fennel seed! Nearly everyone took dishes of meat and potatoes to the baker, to save energy and improve the flavour! Follow the steps carefully but once you repeat it will become as simple as anything!

Quantities are enough to make 1 large loaf or 2 medium loaves.

600g strong plain white flour

11g salt

80g Levain

365g Water (filtered)

1. Put water and levain together in a large glass bowl and whisk until levain has completely dissolved
2. Sift flour into a size smaller glass bowl, add salt and mix dry ingredients well
3. Tip flour into water and levain mixture then using one hand make circular movements until the flour absorbs all the liquid.  Keep hand in the form of a crab all the time, do not knead at this stage.  Clean the dirty hand with the clean hand and cover the scruffy looking mixture with the small glass bowl.  ( large bowl at the bottom holding the dough, smaller bowl used as a dome cover on top). Stand for 10 minutes in a warm place away from direct sunlight.
4. After 10 minutes, uncover and take a small portion of the dough from outer edge and pull it to the centre and press. Turn bowl slightly clockwise and repeat pulling the dough from out to the centre until you do a complete circle.  Should take from 8-10 pulls and push movements.  Gather the dough and turn upside down.  Cover again and stand for 10 minutes
5. After 10 minutes repeat the pull from outer dough and pressing to centre of dough process.
   
     Always using the imaginary 8 -10 sections of the dough, turning the bowl clockwise to the next section.  Turn the ball of dough upside after you finish with the pulling and pushing. Cover dough with the smaller glass bowl again and rest for 10 mins.
6. Uncover dough, and you should realise that now, gluten has relaxed and the dough is becoming more silky and smooth. Repeat step 5 again, turn dough upside down and it should be smooth and lump free.  Cover and let it prove for approximately 6 - 24 hours depending on the room temperature.  ( if dough is still lumpy, then wait another 10 minutes, and repeat for the 4th time the pulling and pressing process of step 5)
7. When dough doubles in size, turn it onto a floured surface, divide into two portions  or more for smaller baps, and knead to form round loaf.
8. Line baking sheet with baking paper.  Arrange loaves on the baking tray leaving enough room to grow.
   
     Sift over some flour then cover first with a plastic sheet, then with a cloth and leave to prove till double in bulk. (process may take from 2.5hours to 6 hours)
9. Heat the oven to 220C.
10. Uncover loaves, then score tops with sharp knife, and transfer to pre heated oven.  Close oven door and turn temperature down to 210c
11. Bake until turn into dark golden colour and sound hollow when tapped from the bottom. (Approx 30-45 minutes)
12. Cool bread on wire rack and enjoy warm with olive oil or butter! 

Note:  To manage fresh bread making in a very busy schedule, I always prepare steps 1-6 in the evening, then steps 7-12 in the morning.  Or else, I delay the second proving by transferring the formed baps to the fridge for a slow proving (6-8 Hours) and take out just 1 hour before I bake.

Salt'n Pepper Diamond Rolls

Seasoned with Salt & Pepper these rolls are ideal for any Wine Party!! Prepare a rustic board with cheese and olives and enjoy la Dolce Vita!!

1Kg Plain flour
1 tsp Salt
2 tsp Sugar
6 tsp Dried Active Yeast
4 heaped tbsp Dried Skimmed Milk Powder
600ml warm water
50g melted butter
Sea Salt
Freshly ground Black Pepper
1 egg
2 tbsp Milk
1 tbsp Olive Oil

In a food mixer (fitted with hook) add flour, yeast, sugar and salt and give one stir.  Dissolve milk powder in warm water and add to flour mix. Mix on low speed for 10 minutes till dough is smooth and elastic.  Remove hook, cover dough with cling film and leave to improve for 45 minutes or until dough is double in bulk.  Remove cling film, lower hook and mix dough for another 5 minutes.  Remove dough from bowl and transfer to a working top.  Roll out dough to a rectangle approx 1 cm thick.  Using a pizza cutter cut dough into strips approx 6cm wide, then make cuts diagonally to form the diamond shape. Place on a baking tray, leaving some space to improve between one another. In a small bowl, beat 1 egg, add milk and olive oil, then using a sharp knife make slits to and from distant points of each roll and brush with egg mixture.  Sprinkle each roll with salt and pepper and put bread in oven.  Turn oven to 205c and bake till golden brown. (Do not pre heat the oven).  Rolls can be frozen when cooled completely and then re crisped when necessary.

Saffron Baps with pistachio and sun dried tomato pesto swirl

800g Plain Flour
200g Wholemeal Flour
4 tsp Dried active Yeast
3/4 cup Milk
1 3/4 cup Water
Pinch Saffron
2 tbsp Olive Oil
2 tsp Salt
3 tsp Sugar
2 tbsp Sun Flower Seed Kernels
1 egg
1 tbsp Milk Extra

Sun Dried Tomatoes and Pistacchio Pesto
250g toasted Pistachio nuts
50g Sun Dried tomatoes
3 tbsp Olive Oil

Make pesto by adding pistacchio nuts to Food Processor and process till well ground, add chopped sun dried tomatoes and process again, add olive oil from tube little by little till a thick paste is formed.

In a small bowl add just 1 tbsp hot water to saffron, stir and leave to infuse for 5 minutes.

Add flour, yeast, milk, olive oil, salt and sugar in a Mixing bowl, and using the hook attachment start mixing on lowest speed.  Add saffron water then start adding water slowly till dough just holds its shape. Continue to mix for 5 more minutes, then lift the hook and cover to prove for 1 hour.  When the mixture doubles in bulk, lower back the hook and knead for another 5 minutes.  Turn the dough on to a floured surface and using a rolling pin, roll to a rectangle approx 50cms x 30cms and 1cms thick. Spread the pesto on top, then sprinkle with sun flower seeds.  Roll the pastry to form a long roll.  Cut into 2cms slices place on baking tray cut side down and press gently to flatten out. Allow enough room to prove from one bap to another.  Cover and let them prove till double in bulk.  Brush with beaten egg mixed with 1 tbsp milk and bake in a pre heated oven 210c for 15-20minutes till golden and sound hollow when tapped from the bottom. Serve with cream cheese or Ztaziki

Best Ever Wood Oven Pizza

Wood Oven is by far, the best outdoor device to entertain Family and Friends.  Pizza is my favourite as while I prepare the ingredients, my husbands set the fire to reach the right temperature.  Then I start with the crusty production.  Wood oven, cooks pizza in a minute, and if yours doesn't, it must have something wrong. Make sure that you dust properly your working top with flour or semolina and Do Not Overfill your Pizzas... less is better in this case.  Make small ones with different toppings and enjoy tasting the different flavours.  A good glass of Brunello always helps me with the inspiration..

For the Pizza Dough

1kg Strong Plain Flour Sifted

475ml Luke warm water

2 table spoons olive oil

6 teaspoons active dried yeast

1teaspoon salt

2 teaspoons sugar

Extra flour or semolina for dusting

Put all ingredients in a mixer and using the hook attachment mix for 3 minutes on low speed until mixture clings to hook and leave the sides of the bowl clean .  Remove the hook, leave the dough in the bowl and cover with a clean kitchen cloth.  Stand to prove for  45 minutes, or until double in size, then put back the hook and knead for further 3 minutes.

Turn dough on to floured surface and divide into portions. Cover for 5 minutes. Then roll out into round pizza bases and prick evenly with fork. I prepare a mixture of 400g Chopped Tomatoes and 400g tomato Sauce,  and  also some Bechamel Sauce.  Right before I put pizza in the oven I sprinkle with a a little semolina, this helps absorbing excess liquids from fresh mozzarell and mushrooms. Top with your choice of ingredients and if you prefer sprinkle some dried oregano,.... Below are some ideas.

Toppings:

tomato sauce, mozzarella, bacon, olives, artichoke hearts onions and hard boiled eggs.

bechamel sauce mozzarella cheese, blue cheese and chopped raw pistachio nuts

tomato sauce anchovies prawns olives, capers and onions.

tomato sauce mozzarella cheese sliced courgettes capers oregano

grated parmesan cheese olive oil onions.  when out from the oven put sliced parma ham and dressed rocket.

Bechamel Sauce, grated pecorino cheese, panchetta cubes and sliced asparagus

Tomato Sauce, mozzarella cheese, grilled aubergines and crushed garlic

Tomato Sauce, Buffalo Mozzarella, cherry tomatoes, Black Olives and fresh basil

Olive oil, grated parmesan cheese, crushed walnuts and chopped rosemary

Tomato Sauce, Mozzarella, Broad Beans(shelled) and Maltese Sausage or Chorizo

Bechamel Sauce, Chopped hard boiled eggs and Crumbed Feta Cheese.
Mozzarella, sliced marrows, shredded zucchini flowers, slivered almonds

Easter Bread Ring

This is a traditional Maltese Easter Bread, eaten on the Holy Thursday.  When I was young these bread rings, topped with almonds,  was exclusively given to the 12 apostles, animating the  last supper in church on Holy Thursday.  Being so rare, it tasted extra special.  Nowadays, vans sell these traditional rings in abundance on Holy Thursday so to taste my childhood I had to make my own!

1 kg plain flour
6 teaspoons dried yeast
3 teaspoon sugar
2 teaspoon salt
1 1/4 cup warm milk
60g melted butter
1 1/4 cup water
20 whole almonds
1 egg
2 tbsp extra milk for glazing

Put all ingredients except egg, almonds and extra milk, in a food mixer, and using the hook mix for ten minutes till smooth dough is formed.  Remove hook then cover bowl with kitchen cloth and leave to prove for 1 hour or until double in bulk.

Put back hook and knead for 2 minutes.  Divide dough in two, then knead into long roll, then shape each roll into ring.  Place on baking tray, cover with kitchen cloth  and leave to prove for 30 minutes.  Brush with combined egg and milk, make cuts with a sharp knife, and insert the almonds.  Bake in a 210 oven for 25 - 30 minutes until golden brown and feels hollow when tapped from the bottom.  Enjoy with salted butter!

Yorkshire Pudding

This is a convenient recipe I find useful when I run out of bread. I prepare batter the first thing, I leave it to rest and just ten minutes before serving I pour it in the already hot muffin tray. It only takes 10 minutes to have beautifully risen individual puddings and they accompany well with all kind of roasts.

1 cup plain flour

1/2 tsp salt

1/2 cup milk

1/2 cup water

Sun flower oil.

2 eggs

Put all ingredients except oil in a jug and using hand blender whizz to a smooth batter. Cover with cling film and leave to rest for about 20 minutes. Heat oven to 210c pour 1/2 tsp oil in each muffin hole of a 12 deep muffin tray. Put the oiled muffin tray in oven and heat for 5 minutes. 10 minutes before serving pour the batter evenly in the muffin tray to reach 2/3 of each hole. Bake for 10 minutes or till puffed and golden brown. Serve immediately.

Pita Bread

I have been blessed with an outdoor cooking device, wood oven, and food comes out with an indescribable flavor. Breads, cakes, roasts and stews are good candidates for wood oven and slow cooking helps food develop an earthy flavor. Pizza and pita cooks in seconds, so keep a watchful eye all the time.

1 kilo plain flour
170g Greek yoghurt
1 tsp salt
2 tsp sugar
2 tbsp oil
1 cup warm milk
14g dried yeast
1 cup warm water
1 large egg

Put all ingredients in a mixer and using a hook, knead for 8 minutes till smooth. Turn off machine and cover with tea towel. Leave to prove for 1 hour until double in bulk. Lower hook again and knead for further 5 minutes. Divide dough into 30 equal portions. Knead into balls and set on floured surface. Using a rolling pin roll each ball into thin oval pita shapes and bake in a hot oven 220c or wood oven.

Doughnuts

Once in a while you should allow yourself to extreme indulgence. This is one of the quickest recipe I ever tried.  Cooked doughnuts can be frozen.

600g plain flour
4 eggs
440ml milk
18g dried yeast
80g butter
75g sugar
1 tsp salt

Heat milk till Luke-warm,turn off heat and add chopped butter. In a food mixer with k beater attached sift in the flour. Add yeast, salt, sugar, eggs and milk and butter mixture. Beat for 5 minutes on low speed. Turn off machine and cover mixture to proove till double in bulk for approx 1 hour. Heat oil in a large wok using two tablespoons to shape small balls of dough, deep fry until golden. Dust with caster sugar. Serve with jam and cream or drizzle with runny honey!

Wholemeal Dinner Rolls

500g Plain Flour
250g Wholemeal Flour
60g melted butter
1/2cup warm milk
1 1/2 cup warm water
1 tsp salt
2 tsp sugar
20g dried yeast

Put everything in Mixing Bowl and using the hook attachment mix for 10 minutes to form a dough.  Remove dough from mixing bowl and transfer to large plastic lunch bag.  Close the top leaving enough space to prove. ( I use large zip an seal bag).  Leave in a bowl in a warm place. After 3/4 hour the dough will be double in bulk.  Remove from bag and put back in the mixing bowl.  Knead again for 2 minutes.  Divide the dough in two.  Roll into long oblongs and cut each roll into 15 equal shapes.  Roll each dough into 3inch rolls, flatten slightly and put on lightly oiled baking pan.  Leave in warm place covered with clean cloth to prove.  After 1 hour, bake in a hot oven(220c) for 25 minutes until golden.  Enjoy warm with plenty butter! Rolls can be frozen after cooked and cooled completely.  Thaw and reheat in 180c oven when needed.

Sun Dried Tomato and Olive Ciabatta

Enjoy this delicious bread with good olive oil and a glass of crispy chilled white wine.

500g plain flour
1 tsp salt
1 tsp sugar
15g dried yeast
1/2 cup milk
3/4 cup warm water
2 tbsp olive oil
6 chopped calamatta olives
4 chopped sun dried tomatoes.

Arrange mixer with hook attachment and sift flour in bowl. Add sugar salt yeast, warm water milk and oil and start mixing on low speed. Mix for 10 minutes. Add chopped sun-dried tomatoes and chopped olives and mix for further 1 minute. Lift hook and cover bowl with cling film then kitchen cloth. Leave to improve for 3/4 hour or until double in size. Lower down the hook again and knead for further 2 minutes. Divide dough in two shape into two oblongs and place on a lightly oiled tray. Dust a little flour and bake in a hot 220c oven for 1/2 an hour or until sounds hollow when tapped underneath.

Wholemeal Focaccia

This is one of the very best focaccia I ever made. So good with butter or oil and balsamic vinegar.


225g wholemeal flour
425g plain flour
17g dried yeast
2tbsp olive oil
1 tbsp brandy
1 tsp salt
2 tsp sugar
1 cup Luke warm milk
1 cup Luke warm water
Tsp chopped fresh rosemary
1 tbsp olive oil extra
2 tbsp grated Parmesan cheese

Put flours yeast 2 tbsp oil slat sugar milk water and brandy in a mixing bowl and mix with hook attachment for 10 minutes on low speed. Remove hook, cover with kitchen cloth and leave to prove for 3/4 hour. Put back hook and knead for further 10 minutes. Lightly oil a baking tray of approx 30x45cm . Transfer dough to tray and drizzle the remaining oil on top. With your fingers open the dough to cover baking sheet completely and evenly. Indent the dough with the back of a wooden spoon making holes one next to another 2 cm apart. Sprinkle with cheese and chopped fresh rosemary. Put the Focaccia in cold oven and switch on light. Close oven door and leave to prove for 1 hour. Turn oven on to 220c leaving Focaccia inside. Bake for 35mins until a light brown crust forms on top and sounds hollow when tapped underneath. Focaccia can be cut into chunky slices and freeze well when completely cold wrapped in plastic bag.

Pizza

1 kilo plain sifted flour
475ml Luke warm water
2 table spoons olive oil
6 teaspoons active dried yeast
1teaspoon salt
2 teaspoons sugar
1 small egg

Put all ingredients in a mixer and mix for 3 minutes until mixture resembles very thick paste. Leave in bowl covered for 45 minutes then put back the hook and knead for further 3 minutes.

Turn dough on to floured surface and divide into portions. Cover for 5 minutes. Then knead as required.

Toppings:
tomato sauce, cheese, bacon, olives, artichoke hearts onions and hard boiled eggs.
bechamel sauce mozzarella cheese, blue cheese and chopped raw pistachio nuts
tomato sauce anchovies prawns onions.
tomato sauce mozzarella cheese sliced courgettes capers oregano
grated parmesan cheese olive oil onions.  when out from oven put sliced parma ham and dressed rocket.

Best Ever bread rolls

I have tried plenty bread recipes but as I come from a town which was famous for excellent bread for centuries I think I have it in my genes.So I always go to the recipe I collected from my nearby baker and the most important tip of all "Brandy". Yes a few tablespoons of brandy in the mixture will guarantee a softer texture as well as longer shelf life. I buy my flour from the baker as I find supermarket flour does not give the same results.  Like all homemade breads, I suggest you consume within few hours of baking but I always freeze ready made rolls and re heat as needed.  Like so I have fresh bread smell all week.
This is my secret recipe, please be exact with weighing as few grams can make a huge difference,

565grams strong plain flour
20g yeast 
1tsp salt
2tsp sugar
2tbsp olive oil
1 tbsp brandy
375ml lukewarm water

Place everything in a mixer, do not put yeast granules direct on salt as it might kill the very needed bacteria.
 Turn machine on slow speed and knead for 8 minutes.  Mixture should become soft and slightly wet. Remove the hook from mixture but leave everything in the same mixing bowl.  Cover with a tea towel and let it stand for 1 hour.  After 1 hour the mixture should have doubled in bulk, put back the hook and knead for further 1 minute.  Remove dough and divide in 36 equal portions. Take a piece and with cupped hands against the work top make circular movements until you feel that you have a perfect ball under your hands.  Do not use any flour as it will make it very difficult to form a ball.  Place buns on lightly buttered baking sheet leave enough space to rise.  Cover with tea towel and let them prove for approx 15minutes. Heat the oven to Moderate Hot or 215C.  Give the buns an egg wash by mixing 1 yolk 2tbsp milk 1 tbsp water and brush all tops.  You can sprinkle wth poppy, sesame, hulled pumpkin or nigella seeds. Place the buns in the oven but before closing the door spray with some water on the oven sides and bottom to create some steam.  This will help the buns rise perfectly and give a very smooth soft texture.
Enjoy with butter or olive oil and balsamic vinegar.