Fougasse Fresh from the Oven

Like every end of the summer season I've turned myself onto a preserve mode. I feel like a squirrel who crams its tiny hollow with dry nuts till no free space is left. In my case the dry nuts are replaced by plums, tomatoes and red bell peppers. For the last two weeks the oven works almost every night. I'm using it as a dehydrator – fan function at 60 – 70ºC. Bell peppers, if on slices are completely dry in one night (in 2 – if left whole). Halved roma tomatoes and damson plums are ready in 2 nights.
When Claire from Purely food set this month's challenge for Fresh from the Oven to be fougasse I was more than anticipating to use the dehydrated bounty I've piled up in the larder.

I was the one who kneaded the dough but it was Ivan who made this beautiful leaf-like bread. We ate it with goat cheese and tomatoes. One segment of the leaf left and Ivan cut it into thin slices and made bruschetti out of it – they were gorgeous with Fourme d'Ambert cheese.

It was a wonderful and tasty challenge.

Don't forget to visit Fresh from the Oven page to see other members' creations.

Fougasse Recipe:

• 240 gr all purpose flour;
• 125 gr lukewarm water;
• 20 gr olive oil;
• 4 gr salt;
• 1 tsp sugar;
• 5 gr fresh yeast;
• 1 ½ tsp fresh rosemary(finely chopped);
• 1 Tbsp finely chopped dry tomatoes;
• 1 Tbsp crushed dry sweet red peppers;
• 1 Tbsp finely chopped olives.

In a large bowl, combine flour, salt, rosemary, dry tomatoes, dry peppers, olives. Mix well and make a well in the center.

In a small bowl, mix together water, sugar and yeast, then pour this mixture over the flour mixture. Add olive oil. Use your hand mixer equipped with the dough hooks to form dough. Transfer to a lightly floured counter top and knead by hand for around 10 minutes to develop the gluten. Transfer the dough back to the bowl, cover and leave it to rise until double in bulk.

Knock the dough back to a lightly floured counter top, give it a quick knead just to make it uniform and roll it out using a rolling pin or just stretch it with your hands.

Use bench scrapper or pizza cutter to make cuts resembling leaf veins on the flat bread. Stretch the holes with your hands and carefully transfer the fougasse onto lined with paper baking sheet. Cover with a clean kitchen towel and leave it to rise for 20 minutes.

Meanwhile preheat the oven to 220ºC. Brush the fougasse with olive oil and bake for 15 – 20 minutes or until golden. Take out of the oven and brush with olive oil again.
Best if eaten right away.

Apple Cake and Banana-Jaggery Ice Cream

I was working on another post that's been in my drafts for a long time when my sister called to say she is coming the next day and will be staying for two days before she flies back to Paris. So I wanted to bake something for her. Recently I saw this recipe for fresh apple cake with boiled cider at Jane's Sweets & Baking Journal and this boiled cider thing caught my attention.

The problem was I had no boiled cider, nor even an ordinary cider. It's not very popular here and it's hard to find any.

But earlier that day I bought some fine Italia grapes or at least I thought they were fine. They were indeed very sweet and flavourful but their skin was so hard and thick that it was a torture to eat them. So I made some grape juice, reduced it along with some Viognier and this resulted into super good syrup. I was thinking about making some apple ice cream using the reduced grape juice - wine syrup, but apparently I'd forgotten to put the bowl of the ice cream maker in the freezer.


Two days ago I've made this banana ice cream (the recipe differs from our previous banana-jaggery ice cream) , just because I had bananas and no idea what else to do with them. And since it was already 2am when I finished with the baking I was tired to think what else to pair the cake with, so I decided to go with the banana ice cream. Nice, because it matches perfectly.

I must say, this is not the first recipe I'm trying from Jane's journal. Remember the cream-cheese cake for my sister's birthday – I've made it maybe ten times since then and it's one of my favourite tea cakes. This cake is as equally good.

I'm still in a mood to bake something with the reduced wine-grape juice, so any suggestions are welcome.

Fresh Apple Cake Recipe:
Adapted from Jane's Sweets & Baking Journal 

Makes: One 23 cm (9") cake, baked in a springform pan.
Since my pan is 26cm in diameter I had to put a smaller pastry ring in the middle of the pan in order to fake a 23cm pan. This reflected on the baking time and the cake was ready much quicker than the suggested 55-60minutes.

• 2 large tart apples (I used Granny Smiths) - peeled, cored, halved, and sliced into 1-2mm thin pieces;
• 3 Tbsp (30 gr) reduced grape juice – wine syrup (recipe – down bellow);

• 270 gr all-purpose flour;
• 10 gr baking powder;
• 3 gr salt;
• ½ tsp ground cinnamon;
• 1 pinch ground nutmeg;
• 1 pinch ground cloves;

• 170 gr unsalted butter (at room temperature);
• 50 gr granulated sugar;
• 3 large eggs;
• 1/2 tsp. vanilla extract;
• 2 Tbsp (20gr) milk.

Preheat the oven to 180ºC and place the rack in the middle. Line the bottom of the baking pan with parchment paper circle.
In a medium bowl, mix together apples slices and reduced grape juice-wine syrup. Set aside.
In another bowl, whisk together the flour, baking powder, salt, spices.
In a large bowl, using the paddle attachment, beat the butter and sugar together on medium speed until fluffy and light. One at a time, beat in the eggs, still on medium speed. Add in the vanilla and milk.
Set a colander over an empty bowl and dump the apples along with their liquid into it. Let them drain a minute or so. Then add the drained liquid to the above mixture. Beat in half of the flour mixture. Since the batter is quite thick you may wish to use a rubber spatula to fold the the rest of the flour mixture, but I kept going with the mixer, I was just taking care not to scatter the kitchen with flour.
Spread evenly half of the batter into the bottom of the prepared springform pan. Use a small offset spatula, or the back of a spoon, to spread it out.
Scatter all of the apples over the top of the batter, there is no need for them to be neatly arranged; try to leave just a narrow margin of uncovered batter close to the sides of the pan.
Plop the remaining batter over that and spread it out smoothly.
Bake until golden brown – the recipe suggests 55-60 minutes, but my cake was ready in 40-45minutes.
Cool the cake in its pan for at least 15 minutes before attempting to remove the sides of the pan.

Reduced Grape Juice-Wine Syrup Recipe:

• 600 gr white grape juice (I used Italia variety);
• 100 gr floral and aromatic white wine (I used Viognier).

Place grape juice and wine in a saucepan and let simmer on medium-low heat until the mixture reduces to around 200gr. The reduced syrup has a nice caramel colour and is viscous like apricot nectar.

Banana - Jaggery Ice Cream Recipe:

• 2 egg yolks;
• 60 gr granulated sugar;

• 40 gr jaggery;
• 400 ml whole milk;
• 150 ml whipping cream;
• 4-5 very ripe bananas;
• 1/3 tsp ground cinnamon;
• 25 ml rum.

Beat egg yolks and sugar until pale.
In a saucepan bring milk, whipping cream and jaggery up to a simmer. Pour a small amount of the hot milk mixture over the yolks-sugar mixture to temper, then pour over the remaining milk. Stir well and pour back in the saucepan. Cook over medium-low heat till the mixture reaches 85º C.
Let the custard cool completely.
Cut bananas into large chunks and place them into the bowl of the blender. Pour over the rum and enough custard just to cover the bananas, add in the cinnamon and puree. Mix with the rest of the custard and refrigerate for at least 4 hours. Then proceed according to your ice cream maker instructions.

Chocolate Cake & Pear Ice Cream

Ice cream maker had been on my wish list for a very long time. My heart's been set on pacojet but it's price was whispering into my ear “Have you gone nuts?! This costs more than our car!”
We were not even looking for such a gadget when we saw a small Kenwood model on our way home from a morning coffee with some friends. As soon as we get home we washed the machine and put the bowl in the freezer. The instructions are saying to freeze the bowl for 24 hours before using, but who's having patience to do that especially when it's a brand new toy. So 4 hours later we were trying to churn out some frozen yoghurt. Of course nothing came out of this. Obviously more time was needed for the bowl to freeze, so we had to wait until the next day.

This time there was time enough to make a custard based ice cream but we didn't want the custard to taste as eggy as a custard normally tastes. This is why we used less eggs and the result was good – the egg yolks were enough to give a smooth consistency while the egg taste wasn't overwhelming. We had some pears on hand and it became a pear ice cream.

Pears do pair well with chocolate so we baked this very quick cake. As a note about the cake I could say I prefer it eaten on the next day as thus the flavours are having time to blend completely.

Chocolate Cake Recipe:
Adapted from the recipe for Gâteau au Chocolat de Nancy from Pierre Hermé's Larousse du Chocolat

• 100 gr chocolate 70% cocoa (although we used Cacao Barry's Tanzanie chocolate which contains 75% cocoa);
• 100 gr butter;
• 3 egg yolks;
• 3 egg whites;
• 50 gr granulated sugar;
• 35 gr almond meal;
• 40 gr cake flour.

Preheat the oven to 170ºC.
Butter or line with paper a 20x10cm loaf pan.
Sift together flour and almond meal, set aside.
Melt butter along with chocolate in the microwave taking care not to burn them. Beat in the egg yolks. If the temperature of the butter-chocolate mixture is too high wait until it drops in order not to make poached yolks. Then add in the almond-flour mixture.
In a separate bowl beat egg whites and sugar to stiff glossy peaks. Add a third of the beaten egg whites to the above mixture to soften it a little, then fold in the rest of the whites. Pour into the prepared cake pan and bake for approximately 35 - 40 minutes.

Pear Ice Cream Recipe:

• 2 egg yolks;
• 80 gr granulated sugar;
• 400 ml whole milk;
• 200 ml whipping cream;
• 2 pears;
• 30 ml water;
• 1 tsp powdered gum arabic (if it's in crystals, soak them in the water first; if you don't have it, skip it) – it's used to prevent crystals from forming and it could be added either with the milk or with the water;
• cinnamon stick;
• 1 clove bud;
• 3 cardamom pods;
• 15 ml rum.

Beat the egg yolks and half of the sugar until pale.
In a saucepan bring the milk and the rest of the sugar up to a simmer. Pour a small amount of the hot milk over the yolks-sugar mixture to temper, then pour over the remaining milk. Stir well and pour back in the saucepan. Cook over medium-low heat till the mixture reaches 85º C.
Let the custard cool completely.
Peel and core the pears, then cut them into small pieces. In a saucepan, over medium-low heat, combine pears, water, gum arabic and spices. Cook until the pears are soft. Let cool. Remove spices and puree the pears.
Combine custard, pear puree and rum, refrigerate for at least 4 hours.
Whip the cream. Gently fold the whipped cream into the pear custard. Proceed according to your ice cream maker instructions.

Courgette Bread

We've missed the last few Fresh from the Oven challenges due to travelling here and there, but we couldn't miss this one, since it's our friend Sally from My Custard Pie hosting. Sally's blog is one of my favourite to read. This woman has the ability to always catch my attention. I love the way she writes. Reading her posts one never knows what she would start and end up with. Sally could make an ordinary life story attain such a deep spiritual meaning and at the end completely keeping pace with the story she would offer you something delicious bursting out of warm cosiness. She's always extremely positive and cheerful, and like a real English lady, she has a lovely sense of humour.

Sally challenged us to make courgette cluster bread which was a good reason for us to bake with vegetables again. We've made pumpkin bread before, which was very good, but somehow we are always too lazy to try it again. Plus we had a lot of vegetables from Ivan's parents.

We've twisted a little bit the original recipe according to which the salted grated courgettes must be drained form the water(which is supposed to be discarded), then washed and dried. Instead this we went with draining the courgettes but keeping their water as a liquid part for the dough. If I am to lie I would say thus the bread would have a more prominent courgette taste. But the truth is we found it easier to skip the washing an drying process by simply using the drained liquid. Also, this way it was easier to figure out the amount of salt needed.

There was parmesan used in the recipe that would give a cheesy tinge of this bread, but we had non of it in the fridge, if you do have any, add some in the dough.

And the last change – we added dill weed since it's like a habit to me – when there are courgettes, there is dill weed.

The bread was super delicious, even to be eaten plain, on its own. We even ruined the rule “first shoot, then eat” since I was too eager to try it.

Go visit My Custard Pie for the original recipe and do cast a glance at what the other FFO members have come up with.

Courgette Bread Recipe:

• 450 gr courgettes, grated coarsely;
• 10 gr salt;
• 675 gr strong white bread flour;
• 20 gr fresh yeast (or 2 sachets of easy-blend/fast-action yeast, or 14g instant dried yeast);
• 1Tbsp sugar;
• 80 ml tepid whole milk;
• 25 ml olive oil;
• 1 heaping tablespoon dried dill weed;
• milk, to glaze;
• sesame seeds, poppy seeds, to sprinkle.

Mix grated courgettes with salt, place them in a colander and leave them for an hour in order to drain away the liquid. Do not discard the drained liquid, collect it as it will be used later.

Combine milk and fresh yeast, set aside.

In a large bowl sift together flour, dill weed and sugar. Make a well in the center, then pour in the milk-yeast mixture, olive oil, the liquid drained from the courgettes and the courgettes themselves. Mix with hand mixer equipped with dough hooks to form dough. Knead on low speed for 10-15 minutes. (The dough could be kneaded by hand but since it's a little bit sticky, it's easier to use hand or stand mixer equipped with dough hook.) Cover the dough and leave it to rise for about an hour, or until doubled in size.

Transfer the dough to a floured counter top and shape it the way you like. Here we've used two thirds of the dough to make small buns and the other third has been used for the flower cluster bread. Place on a lined with paper baking pan and leave to prove, covered with a linen tea towel for about 30 minutes, or until doubled in size.

Preheat the oven to 180. Provide some sort of steam source – we are placing a small pot with hot water in the oven. Glaze with milk, sprinkle some seeds on top. Bake with steam for the first 10 minutes then continue without the steam source, until nicely golden. Remove from the oven and cover with a clean linen towel to keep the buns soft.

mojito on the loveliest balcony

Back at home! You haven't heard a word from me for 3 months, but here I am again. I was tired and exhausted, not of baking, of course not.

The pastry course is over, the early wake-ups too. No more heat and sweat into the pastry kitchen. But you know what? I miss it. There are many new things I've learned about myself. Like, I do love to be in the kitchen! Way more than being in front of the PC, way more than writing. Not good news for the writer but extremely clarifying for the pastry maker and dreamer in me.

As for the course – it wasn't what I expected it to be. Nothing like the chocolate making course we attended two years ago – training and practice, learning new skills. This one was more like real work in real kitchen. Not very inspiring but a kind of experience.

Conifers and moss from the wood.

I learned that my temper isn't so bad as I've always thought it is and I do work well with other people. You know, I work at home, alone, so this was a great challenge for me – to work in a team – and I was ok with that.

All the furniture on the balcony is found on the street but it looks so good after Plami's renovations.

Also, working in a kitchen isn't so exhausting as I've thought it would be. I mean the physical part. Sitting ten minutes in a comfortable chair after work(= course) and I was on my feet fresh as a spring sprig, ready for a long walk and the best part – mojito on the balcony with Plami (Ivan's sister). Maybe I should have started with this.

These are forest strawberries and they had an enchanting aroma.

The balcony, I'm in love with it. It's so cosy and snug, and relaxing, and full of flowers but not crammed, and it's blue – what's not to be loved. If the bench was bigger I should have moved to sleep there at night.

Actually the bench is a refurbished baby bed.

Almost every night, together with Plami, we were sitting on that bench having a glass of mojito and sweet talks over a hearty jazz on the background. I was responsible for picking the finest mint sprigs from the big pot, then Plami was crushing them in the glasses along with some limes and sugar using the end of a rolling pin. Then it was time for the ice. We had an improvised technology for that one too – the ice used to be packed in a clean kitchen towel then smashed on a stone with a metal hammer. I have no idea why there was a stone but it was a very worthy thing when there is no ice crusher. Of course, at the end of my one month stay there were a couple of torn kitchen towers but we had a great fun. If you see the mint now when I'm no longer there to graze it – it's huge.

The big pot with mint, oregano, geranium, forget me nots and lobelia.

In two words, I had a wonderful stay in Sofia, although the pastry course wasn't very inspiring. But I got home with two great recipes from the course – one is for choux pastry for eclairs and the other one is for cheese cake. In the past we had some problems with the choux pastry so I'm happy I've broken the neck of this task. Stay tuned for future posts about it.

Basil sprouts.

There is no recipe today. I just wanted to say you hi, I'm back.

Chocolate-Avocado Entremet

The avocado-chocolate combination stuck to my mind ever since I saw it on Asha's blog Fork Spoon Knife. I love avocados, but since far I've never tried them in sweet variations. I'm glad I fixed that since this combo happened to be extremely good. Rich and fresh at the same time.

I had some doubts if the avocado mousse will keep it's nice colour long enough after assembling the entremets. This is why we did our best to eat them the same day we made them, and honestly, it would have been hard not to do so, since the taste was addictive. However we left one of the pieces as an experiment to see how long it would keep it's colour – 24 hours after the avocado mousse was made it's colour was still nicely green although not as fresh as in the beginning. We couldn't keep it any longer. It was crying to be eaten ;)

With the sponge layer we improvised with the ingredients we had on hand but we liked how the orange flavour and walnut taste and crunchiness combined with the chocolate-avocado duo. The recipe makes too much if it's to be cut into just 12 rounds, like we did, so we had a lot of leftovers, but we used them in another recipe.

Chocolate-Avocado Entremet Recipe:
Serves 6

For the Spongy Layer:

• 90 gr sugar(divided);
• 4 egg whites;
• 3 egg yolks;
• 40 gr millet flour;
• 30 gr rice flour;
• pinch of salt;
• 50 gr butter(melted and cooled);
• 35 gr walnuts(roughly chopped);
• 15 gr candied orange peels(finely chopped).

Note: For a non gluten free version substitute cake flour for millet and rice flours.

Preheat the oven to 180ºC. Line with buttered and floured paper a 28 cm round baking pan.

Sift together flours and salt, set aside. Beat egg yolks and half of the sugar until light and fluffy. Fold in butter, then flours, walnuts, orange peels. The mixture is quite stiff but don't worry, the egg whites will fix it.

Beat egg whites and the other half of the sugar to firm, glossy peaks. Fold a third of the egg whites into the above mixture to loosen it, then fold the rest of the whites. Transfer to the prepared baking pan and flatten the mixture to an even layer. Bake for around 20 minutes. Transfer to a wire rack.

For the Simple Syrup:

• 40 gr sugar;
• 40 gr water;
• orange zest.

Combine the ingredients and bring them to a simmer to dissolve the sugar. Stain through a fine sieve and discard the orange zest.

For the Dark Chocolate Mousse:

• 120 gr dark chocolate 75% cocoa (we used Cacao Barry's Tanzanie);
• 35 gr sugar;
• 10 gr powdered glucose;
• 40 ml water;
• 2 egg yolks;
• 280 ml heavy cream.

Make pate a bombe - beat the yolks until very pale in colour. On medium heat cook the sugar, glucose syrup and water to 118°C. Drizzle the syrup over the yolks beating all the time. Beat until cool. The batter should be thick and foamy.
Melt the chocolate in the microwave, watching out not to burn it. Then fold it into the pate a bombe.

Whip the cream until soft peaks. Fold 1/3 of the cream into the chocolate-yolks mixture. Then fold in the remaining cream. Transfer to a piping bag fitted with a plain tip. Use as fast as you make the mousse since it sets really fast.

For the Avocado Mousse:

• 1 ripe avocado;
• 1 ½ Tbsp freshly squeezed lemon juice;
• pinch of salt;
• 20 – 30 gr sugar (according to your taste);
• 10 gr water;
• 80 ml heavy cream.

Heat sugar and water to dissolve the sugar, let it cool. Whip the cream to soft peaks. Puree the avocado, lemon juice, salt and sugar syrup. Gently fold in the whipped cream. Transfer to a piping bag fitted with a star tip.

To Assemble:

Prepare 6 rings – 5,5cm in diameter and 6cm tall. Cut 6 cellophane strips - the height of the rings and 20cm long – use them to line the inner walls of the rings.

Using one of the rings, cut 12 spongy rounds. Place a spongy round at the bottom of each ring, brush it with simple syrup, then pipe a decent quantity of the chocolate mousse. Place another spongy round and repeat the procedure, piping chocolate mousse till the rim of the ring. If you wish you could flatten it with an offset spatula. Place in the fridge for at least an hour.

Remove the rings and peel off the cellophane strips. Pipe the avocado mousse. Refrigerate for half an hour before serving.

Mum's Kozunak Recipe

It took me ten days to gather my strength to write down this recipe. Firstly I thought not to post it since I find it difficult to write about something I haven't done all by myself. But I promised to my sister and a couple of friends I'll systematize mum's kozunak recipe to an easy to follow step by step guide.

Mum is famous for her kozunak amongst all her friends and all the neighbourhood. (Maybe I have to mention that Kozunak is the Bulgarian Easter bread.) A couple of days before Easter there are people calling, e-mailing and skyping just to remind her of their existence in order not to be forgotten in the kozunak give away. This is why when she makes kozunak, she usually makes 10 – 12 loaves (yep, no mistake here) and it takes her a whole day, not to mention the pile of dirty baking pans and the mess in the kitchen. Mum has a special equipment for kozunak making – the set consists of special bowls(large as basins) for mixing an proving the dough, linen towels for covering the bowls, pot for the sponge, special clothes and hair bands. The day when she makes kozunak nobody is allowed to enter the kitchen, in order to prevent hairs from flying here and there and wise advices to be given. The latter applies mainly for Ivan, who always tries to rationalize her recipe, and my father, who keeps saying for almost 30 years “My mother used to make it otherwise!”.

This year, I don't know how, but I managed to convince mum to make only half the recipe, so we ended up with just 5 loaves. Originally the recipe comes from my grandmother, but mum improves it every year and currently there are significant differences in mum's and grandma's kozunak making techniques. Grandma mixes the dough to firm stage and have some kind of ritual to “beat” it in the counter top to develop it's gluten, whereas mum mixes the dough to an extremely sticky stage and works it with her hands directly as it is in the basin in her own special manner.

Mum's Kozunak Recipe:
Makes 5 loaves

For the Filling:

• 70 gr sugar (A);
• 100 ml water;
• 400 gr ground walnuts;
• 230 gr sugar (B);
• 150 ml milk;
• 20 gr cocoa powder;
• 100 gr butter;
• 15 ml rum.

Caramelize sugar (A), then pour over the water and leave it on low heat until all the caramel is dissolved. Add sugar (B), ground walnuts, milk and bring to a simmer. Add in butter and cocoa powder. Mix well and bring to a simmer again. Turn off the heat. Cover with a lid and leave it to cool down. Stir in the rum.

For the Sponge:

• 1 cube (42 gr) fresh yeast;
• 100 ml whole milk;
• flour, enough to form a mixture with the consistency of cake batter;
• ½ tsp sugar.

For the Dough:

• sponge;
• 300 ml whole milk;
• 14 eggs(room temperature);
• 700 gr granulated sugar(divided 400 + 300);
• 150 gr butter(melted and cooled);
• 55 gr sour cream;
• 2 Tbsp vanilla extract(or 1 vanilla pod – scraped and mixed with the milk);
• 15 ml rum;
• zest of 4 lemons;
• 1 tsp salt;
• 3 kg all purpose flour - sifted (it won't be used the whole quantity);
• 100 ml vegetable oil(mum uses sunflower oil).

For Glazing:

• 2 egg yolks;
• 1 Tbsp apple vinegar. 

Note: The room temperature when making kozunak must be at least 22 - 23º C.
 

Make the sponge. Dissolve yeast in milk, add a teaspoon of sugar and flour enough to form a mixture with the consistency of cake batter. Sprinkle one tablespoon of flour on top. Cover with clean towel and leave it to triple in bulk.

the sponge after proving

In a small saucepan heat milk together with 400 gr of the sugar and vanilla just to dissolve the sugar. Leave to cool to lukewarm.

In another bowl beat eggs and the rest of the sugar (300 gr) just to incorporate the sugar.

In a large bowl combine sponge, milk-sugar mixture, egg-sugar mixture, melted butter, sour cream, rum, lemon zest, 1,5 kg of the flour and salt. Use hand mixer for mixing. The batter would be very sticky.

At this point mum continues to knead the dough by hand.

Add a little bit of the vegetable oil, then knead.

Add a handful of flour, knead again.

Repeat 5-6 times until all the vegetable oil has been used and around 500 gr of the flour. Then start kneading the dough with two hands for around 20 – 30 minutes.

Cover and leave the dough to become double in bulk. The dough is still very sticky, but this is how it's supposed to be.

Pour a part of the dough onto a heavy floured working surface and knead to form a soft dough.

Spread it with your hands(it would be still too soft to use a rolling pin), add some of the filling and fold the way you want.

Arrange into a buttered baking pan. Cover with a linen towel and leave it to become double in bulk. Bear in mind that dough triples in bulk during proving and baking. Repeat until all the dough is arranged into baking pans.

Till far we've used around 2,5 kg of the flour.

Whisk egg yolks with vinegar and glaze the loaves, sprinkle some sugar on top and bake into a preheated to 180º C oven.

 there was no way to take a photo of all the 5 loaves since we gave 2 of them away as soon as they were baked

We are sending this post to YeastSpotting.