The Bread Has Baked……….

Well what can I say….. Firstly sorry for neglecting my blog in the last few month. So much has happened.

I have now Graduated from my degree in Baking Technology Management BSc with First Class Honours.

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The torte I designed and created for my final piece

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Strawberry bavois

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Lemon curd cheesecake gateaux

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Dobos caramel torte

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The raspberry coliseum cake

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The second lot of news it, I’ve decided to go travelling for a year. I am aiming to post a least once a month with an update of the country I am in and the local delicacies I have managed to find.
I cant wait for my trip and am eagerly awaiting the baked goods I will explore from different countries of the world.

Enjoy and stay posted for the adventures to come! :)
Peace and loaf

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Bakeries In Hot Countries

Every country I visit I like to go to a local bakery and see what types of products they have. The abundance of different and delicious sweet and savoury products always amazes and intrigues me. I have found that generally in hot countries they have mainly pastry products, such as, puff, filo, shortcrust, fried batter and yeast cakes with syrup. This of course makes sense as butter-creams and frostings wouldn’t stand the heat. Here are some of the delectable products I found in a bakery in Eilat, south Israel.

Fried batter syrup sweets

Yeast cake with syrup glaze

Yummy
Peace and loaf

St. Patrick’s Day and Mother’s Day Cupcakes

St. Patrick’s Day is on Saturday, 17 March 2012.

Mother’s Day is on Sunday, 18 March 2012

I had planned to make some Mother’s day cupcakes today in a pink and blue colour scheme. I sat with some chilled music on, rolling out some little roses. Then I realised it was St Patrick’s day this weekend too. I thought, oh cool I’ll do a few green cupcakes. Usually they will have a four-leaf clover or a classic green top-hat on them. I thought why not combine it with Mother’s day and make them with pretty green flowers.

For orders email me : danyasbakery@gmail.com

Enjoy your weekend
Peace and loaf
:)

Easy Puff Pastry Treats – Pinwheels

Pinwheels are seriously easy to make and they taste great. You can play around with sweet and savoury flavours and pretty much whatever you have in the fridge. If you’re having friends over for drinks, make these as the perfect snack accompaniment to have on the table or serve as canapés.

My savoury pinwheels:

I used tomato purée, a little leftover feta, some parmesan and oregano.

Then I made a sweet batch with raspberry jam, cinnamon and raisins:
 Here’s what you do: Take a sheet of puff pastry, spread on your chosen filling. Roll it up. Cut them into equal portions and bake in a preheated oven, 200’c for approximately 15 minutes. That’s it.
 

Here’s a few flavour combinations ideas for you.

Sweet

  • Cranberry and walnut
  • Nutella
  • Jam and mint
  • Honey, cinnamon and nuts
  • Mincemeat filling
  • Apple cinnamon
  • Shredded coconut and dried fruit
  • Jam and chocolate chips

Savoury

  • Pesto and cheese
  • Goats cheese and sun dried tomatoes
  • Mango pickle and cheese
  • Cheese, pickle and mustard
  • Walnut and goats cheese
  • Spinach, dill and paneer
  • Red onion and goats cheese
  • Jalapeños and cheddar
  • Blue cheese and walnut

They are quick, simple, inexpensive and delicious!
Enjoy
Peace and loaf :)

Cupcake Decorations

 This is a photo post showing a small selection of cupcake decorations available to order. All decorations and styles can be changed to meet your needs upon request. 

Perfect for a loved one, valentines day or someone who likes hearts

Confetti cupcake - any occasion

Different cupcake decorations

Football cupcake, great for birthdays, parties or match day

Great for special occasions

Butterflies, hearts, lips, flowers, stars and many more decorations available

Any occasion

I hope you enjoyed that :)
If you would like to make an order send me an email detailing what you would like: danyasbakery@gmail.com

Peace and loaf

Banner Photo – Fougasse Bread

I have had a lot of requests and interest about the bread in my banner photo.

I first found out about this bread as part of my product design and development unit in the second year of my degree. The class was split up into groups and each given a bread product to develop. My group was given Fougasse. We researched, came up with our own flavour combinations and designed our own shape and finished look for the product.

It is a French flat bread called fougasse and is a variation on the Italian foccacia. Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake, gave an idea of the oven temperature and whether the rest of the bread could be baked. One of the distinguishing characteristics of fougasse is that it’s often baked into a shape that is somewhat like a tree or leaf, with one end resembling the trunk and the wider opposite end being more or less round in structure, the holes represent the stems of the leaf. It’s a great snack bread, to eat on the run or as part of a meal.

Recipe
500g Strong white bread flour
300g Water
50g Olive oil
8g Yeast
10g Salt

Additions
Red onion
Olives
sun-dried tomatoes
Anchovies
Pepper
Chillies
Mozzarella
Goats cheese
Caramelised balsamic onions
Feta
Bacon
Capers
Rosemary
Thyme

The flavour combinations are endless and are great fun to play with. You could also try sweet additions.

Yield
4 at 220g
Oven temperature 200’c

Mix all the ingredients together till a dough is formed. I always use my kitchenaid with a dough hook on speed one for about 10 mins. If you are kneading by hand, once the ingredients are combined stretch and knead the dough for approximately 20 minutes until a soft dough is formed. Place it in a lightly oiled bowl to ferment for 1 hour, cover with cling film. After 40 minutes you need to knock back the dough. This is done to get rid of excess air bubbles. Push the dough a few times with your knuckles (like a light kneading) until it looks at it did before fermentation, cover and leave for the remaining 20 minutes.

Then scale at 220g (approx 250g if you have added many different ingredients). Mould into rounds and leave for a 10 minute intermediate prove. On a lightly floured surface using a rolling-pin ,roll out the dough to your chosen shape. Then with a sharp blade cut the dough and separate using your fingers to shape the holes. Place on a tray and prove for 25mins. Once proved bake in a preheated oven for 10-12mins. Remove from the oven when golden and leave to cool. Some bakers brush the finished bread with olive oil to add shine and flavour.

Bread baskets - they always look awesome

Enjoy
Peace and loaf :)