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
:)

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 :)

End of Exam’s Baking Day – Freedom Baking

To celebrate the end of exams I invited a friend from my course, Kim, over for a relaxed day of freedom baking.
We had to think up what to make using the ingredients I had at home, (including the herbs and vegetables growing in the garden) so we decided on sour-dough pizza and courgette loaf. I had heard of courgette loaf and really wanted to try it.

After letting the sour-dough bulk ferment we pinned out the dough and topped with passata and garlic to prove

The Baked pizza.

The pizzas were topped with: onion, mushrooms, courgette (zucchini), swiss chard from the garden, olives and finished with rocket (also from the garden).
I usually go for thin and crispy pizzas, but the addition of sour-dough created such a light aerated fluffy pizza base that I actually really enjoyed it. It didn’t have that heavy, doughy characteristic usual to a thick base pizza.

You may be thinking that my photos are not of my usual standard and yes, you are right. Apologies, it was all so exciting and delicious I was far too busy eating to get my good camera out and used only the camera on my phone…… I know, I know.

The aerated sour-dough base

He he he, I couldn't help myself

The courgette loaf was beautifully risen and topped with a lemon glaze

I had found a recipe online, but it called for 2 cups of sugar which I felt was too much, so only added 1 1/2 and we added lemon extract. Then we decided to top it with a lemon glaze. Our baking instincts were spot on and the lemon just brought the whole loaf together. It was unbelievably moist, light and fluffy and full of flavour. I am so blown away with this courgette loaf I think it will become a favourite bake of mine.
 This morning I got out my camera to take some good shots of the remains of the courgette loaf. 

The lovely soft and moist structure with the speckle of courgette

All in all it was a delicious day!
Peace and loaf :)

Rainy Saturday afternoon – Chilli and Cheese Sourdough Baps

You all know the feeling on a Saturday afternoon when it’s horrible, wet, grey and cold outside. I was fortunate to have my lovely sister Vered from eat now talk later staying with me. This of course meant it was acceptable to stay in, make a nice dinner and watch a film. We started brainstorming ideas of what to have for dinner, something yummy and makes you feel warm but not too heavy. We had a few boiled eggs in the fridge to make into egg mayo, we had humous and various other dips. So we decided on bread rolls. I got a piece of paper and calculated a recipe adding in  hot dried chilli and chunks of cheese. I have both a white and rye sour at home, since learning about and researching sourdoughs  I really like the combination of a rye sour with white flour, so that’s we decided on. 

Recipe
327g Strong white bread flour
186g Water
55g Rye sour
7g Yeast
7g Olive oil
6g Salt
2g Sugar
4g Dried chilli (flakes are best)
20g strong hard cheese cut into chunks
Makes 4 large baps at 160g each or 5 at 130g

As it was already afternoon and we wanted the baps for dinner I decided to add yeast as well as the sour to quicken the fermentation time without compromising on taste.

Method
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. Then place it in a lightly oiled bowl  to ferment for 2 hours, cover with cling film. After an hour and 20 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 40 minutes.

 Remove the dough from the bowl and scale into the size required. Lightly mould into balls and leave covered for ten minutes. This allows the dough to rest and be more manageable when shaping.

Giving the dough an intermediate prove

Giving the dough an intermediate prove

After a ten minute rest re-shape the dough, I chose to make mine round baps. Place on a baking tray making sure the dough has enough space to rise and leave covered in a warm place to prove for 35 minutes. After proving top with extra cheese (if you really like it hot you could add chilli powder or pepper to season the cheese) and add to the top of the baps.

Ready for the oven

 Bake in a pre heated oven at 210′c for 15-20 minutes( if using a fan oven lower the temperature to 200′c). If you’re unsure as to whether it’s fully baked tap the bottom of the bread, if it sounds hollow it’s fully baked, if not it needs a bit longer in the oven.

The dough structure

They tasted really good and went very well with all the dips and salad! I am very happy with the way these turned out, especially as I made the recipe up on the spot. It gave me a real boost of confidence in myself, a great feeling! The combination of rye sour and white flour worked well and the dough structure was lovely.

Enjoy :)

The Season of Baking

It seems everyone’s in the baking spirit and its great to see so many bloggers posting about baking! Keep it up guys :)

Food club this week was suitably Christmukka theme. We had a great night which included: mulled cider, purple brussel sprouts, potato latkas, artichoke dip and more!
As part of my contribution I wanted to make something ‘everyday’ in a holiday theme. Here’s what I made:

Triple chocolate chunk cookies
These are chocolate cookies with milk and white chocolate chunks. The holiday is all about colours, so by adding in some pink hearts and a few sprinkles a chocolate cookie is transformed into a seasonal item.

In my opinion the chewier the better!

Brownies
I made my gooey chocolate brownies and decorated them to look like a Christmas tree. Glitter is always a great decoration :)
So there you have it. Think of simple ways to jazz up your tried and tested recipes!
Happy Baking :)

Sour Dough Product Development

For my advanced bread exam yesterday I had to create and develop a sour dough product. Here’s the artisan bread I came up with:

Sour dough bakery pizza I topped my sour dough pizza with: passata,  onion, courgette, olives, mozzarella and finished with fresh basil.

Sweet potato, pumpkin seed and rosemary sour dough

The flavour, texture and crumb structure are divine

I couldn’t have been happier with both the way my exam went and the products that I created. It was a great baking success and these breads will certainly be going on the menu when I open my bakery :)