I couldn’t resist it, can you? – Whipped Bread

bench and margheritas

Right now it feels like I’m either posting about postings to come, photos from travels or Bread Baking Babes’ bread. I don’t know why I wrote ‘feels like’ when it actually is like that but here it is, I am not a very diligent food blogger at the moment. (I am, however, a very diligent food photographer over at Plated Stories) Having said that, I am a much better Bread Baking Babe this year so I content myself with that.

This month I had the pleasure to choose a bread to bake. We have made a lots of filled or stuffed breads lately so I felt it was time for something different, something  that had to do with baking technique. And I knew just the bread I wanted to make; some time ago I bought a Danish bread book called Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry by Hanne Risgaard, a book filled with lovely breads and cakes, both savoury and sweet but it was one particular bread that caught my eye, the Whipped Bread! How can you whip a bread? The concept intrigued me no end so I whipped it up and whipped it good and it turned out to be a lovely bread with a thin, crunchy crust that everyone in the family liked. Not bad.

Whipped Bread-4

I know this bread has caused some problems or maybe I should say, it has raised some questions among my fellow Babes, especially about the whisking moment of the recipe, not all of us have a Kenwood or KitchenAid or something along these lines so they did it by hand or with an electrical whisk and some of us used the K-hook, the loose dough attachment. I used the whisk attachment and if you are scared of using it on a bread dough, I can tell you that it works well here because it is one of the doughs that is rather on the looser side but still it isn’t really a wet dough.

If you want to make this bread with us and be a  Bread Baking Buddy, then bake it, blog it and send me a link by May 26th, to luculliandelights AT gmail DOT com with Bread Baking Buddy in the subject line and I will add you to the roundup. But before you do that, check out if and how the other Babes managed their whipping:

Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
Provecho Peru – Gretchen

Whipped Bread
from Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry by Hanne Risgaard
makes 2 loaves

840 g/ 29,63 oz sifted spelt flour
160 g/ 5,64 oz whole-spelt flour (I can’t find this so I use whole-wheat flour)
10 g/ 0,35 oz fresh yeast
20 g/ 0,70 oz salt
approx 800g/ 28,21 oz water

Mix the two types of flour in the mixing bowl, rub in the yeast, and add the salt and water. Mix the dough at high speed using a whisk until the dough no longer sticks to the sides and bottom of the bowl. Scrape the soft dough off the whisk, put a lid on the mixing bowl, and let the 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 four equal-size pieces. Quickly twist the pieces together in pairs, preserving as much air in the dough as possible. Place the two twisted loaves on separate peels lined with parchment paper. Let them proof until nearly doubled in volume.

Preheat the convection oven (ha who has one? I don’t so did the same with my normal, crappy oven), with baking stone to 250°C/480°F.

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/410°F, then bake the loaves for another 20-30 minutes more.
Whipped Bread-3