Pain Kaiser en français ici
It's my first ever video posted here (it's down the page). We just are getting accustomed to the digital camera video feature so you'll see that's it's a less than perfect film. The strange sound you hear is the automatic setting of the camera working full blast to make up for our digital video ignorance. Hopefully next time I'll be able to shut it down. And I'll also try to speak a little...
But this video is not meant to be food-tv-program quality. It's only a mean to show you how I shape my kaiser bread. Though I certainly wish it had a bit more animation going on as far as comments or explanations from my part.
Ok, back to the recipe at hand. I make this bread every Sunday evening and I use it for my son's sandwiches which they take in their lunch boxes to school. Tomorrow will be tuna salad sandwich by the way, one of their favorites.
Kaiser Bread
2 cups warm water
2 teaspoons granulated yeast
1 tablespoon sugar
1 egg slightly beaten
5 and 1/2 cups (or a little more) all purpose flour
2 teaspoons salt
1 egg white
2 tablespoons raw sesame seeds (optional)
Mix yeast, sugar and water in a large bowl. Allow to proof few minutes (the mixture will foam or bubble).
Add 4 cups of the flour and mix well with hands, adding remaining flour half a cup at a time until the dough is soft and supple but not too sticky.
Knead 15 to 20 minutes until the dough is satiny. You can make this in your kitchenaid if you wish.
Put in a clean bowl, cover with a plate or plastic wrap and allow to proof in a warm place for 30 to 45 minutes or until doubled in bulk. I put the dough in my turned off oven with the pilot lamp on.
Punch the dough and knead it lightly. Put back in the bowl and allow to proof an other 30 to 45 minutes or until doubled in bulk.
Divide the dough in 8 to 10 parts, depending how large you want your breads to be. Now you can shape the dough as shown in the video.
Cover you shaped breads with a clean kitchen towel and allow to rise 20 to 30 minutes or until doubled in bulk. While the rolls proof, preheat the oven at 350º F (180º C).
When ready to bake, apply egg white with a brush on top of the rolls and sprinkle sesame seed if you wish.
Bake 20 to 30 minutes depending on the size of your breads or until golden brown. Allow to cool on a wire rack, covered with a clean kitchen towel.
8 comments:
great with the movie!!
your blog is getting hi-tech. :)
cheers!
Le show Anayate commence: j'en suis ravie!! C'est super Zoubida!!
Au fait publication aujourd'hui du pain matlouh, on a adoré!!
Biz
Excellent video on bread shaping,Zoubida.You sure do inspire me..:).The video quality is good too.
Thanks so much for encouraging and inspiring me to bake my own bread often esp for my son's tiffin box..:)
géniale la vidéo ! c'est beaucoup plus parlant que des photos quand il s'agit de façonnages !
Bonjour Zoubida, je n'ai aucune recette de Kayser, est-ce que un de ces jours, tu pourrais traduire cette recette de pain en français, mme polyglotte? En tout cas, tu es une chef! Quel doigté, quelle expérience derrière cette vidéo! et quelle aubaine pour nous, une technique à suivre pas à pas, youpi! Bravo.
Lili
Kat&Satoshi, actually I'm working on the video feature to use since an awful lot of time. LOL... I'm not a natural geek, infortunately.
Avital, bientôt le meloui et le matlough. ;-)) Il me faut jongler avec l'emploi du temps d'Éric car c'est lui qui filme.
Sailu, thank-you! I try not to buy bread. And my sons now are so used to homemade bread they don't like it when we buy them bread from the grocery store.
Merci Guillemette. C'est vrai qu'avec la vidéo, c'est tellement plus clair et facile à comprendre.
My dear Lillizen, l'article est aussi publié en français juste sous la version anglaise. J'ai mis un lien sous la photo de la version anglaise pour accéder à la version française instantanément.
Merci beaucoup Lillizen pour les compliments. Tu va me faire rougir.
Bises !!!!
Zoubida, je te comprends d'autant mieux que j'avais eu très envie de faire la même chose parce que je trouve qu'en boulange, ce sont les gestes qui parlent le mieux (on me demande souvent comment je fais mes rabats, je suis incapable d'expliquer clairement, et impossible de faire les photos en même temps!)mais je n'ai personne pour me filmer, mon mari a un emploi du temps incompatible avec mes horaires de boulangère (!!). c'est pour ça que je trouve si chouette que tu le fasses!!
merci merci, signé Lili-miro!
Avec toi et Avital, on est dans le pétrin jusqu'au cou! hihi!
(et c'est bath!)
Post a Comment