Kreatívna pekárka povýšila pečenie chleba a pečiva na hotové umenie. Do chlebového cesta narezáva prepletené stonky s listami, či klasy obilia

Vďaka kváskovaniu zažíva chlieb svoju renesanciu. Mnohí z nás investovali na zdobenie chleba do obyčajnej žiletky, aby do svojho bochníka urobili pred pečením pár dekoratívnych zárezov. Na umenie ich povýšila napríklad pekárka Hannah P. zo Severnej Karolíny. Jej chrumkavé kôrky chleba a voňavého pečiva sú jedlými plátnami pre kresby. Na svojom Instagrame pod nickom Blondie + Rye zdieľa stovky múčnych kreácií s prepletenými stonkami, listami a klasmi. Na niektorých kúskoch je i ovocie a zelenina, čo ich ešte viac oživuje. A jej múčne výrobky nie sú iba krásne. Predstavte si napríklad špaldový bochník posypaný rozmarínom, trstinovým cukrom a smotanovým syrom… Alebo pečivo posypané chrumkavými orechmi, či veniec plnený arašidovým maslom, medom, pistáciami, lieskovcami – možnosti sú nekonečné. Bola by škoda sa do nich nezahryznúť!

Ak vás Hannah inšpirovala alebo sa už dlhšie venujete zdobeniu chleba pred upečením, pošlite nám fotografie svojich výtvorov. Už teraz sa na ne tešíme!

Zdobenie chleba podľa Hannah

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From the previous post. 🙂
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Jun 16, 2019 at 12:47pm PDT

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From the previous post. And as promised, a very quick rundown of what I did here: -300g water -100g 100% hydration sourdough leaven -100g unsalted softened butter -60g softened cream cheese -80g light brown sugar -17g sea salt -750g all-purpose flour Mix together the wet ingredients, then work in the flour, salt, and sugar. Hand-mix until fully combined. It will be a dense-ish dough. That’s good. Knead or slap or turn however you like 4 times at 1-hour intervals. If you get the dough warmer in the oven by turning it on and off, leaving the container in there at about 100f, it will loosen up a bit, allowing you to do a more Tartine-style stretch-and-fold. That warmth will also encourage faster fermentation. This is a slow bulk, though, and you can’t avoid that reality. There’s butter and cream cheese, and there’s not a whole lot of water. Lean into the leisurely pace. Get some chores done, or read something nice! Depending on ambient temperature, it could take 5-10 more hours after you’ve stopped kneading. But here’s the thing: it needs to double, but it’s totally cool if it triples, too. It’s forgiving. After bulk, you could turn this dough into almost anything. For the two loaves, I allowed 1.5 hours for a final proof at high warmth (100f). Then, I baked them at 400f for roughly half an hour. Kinda like a lighter take on brioche. Real good stuff. 🎉❤️✌️
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Aug 3, 2019 at 8:49am PDT

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Hearth loaves, from the previous post. 💫
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Jun 23, 2019 at 8:54am PDT

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Jalapeño babies, from the previous post. 🌶⚡️🌶
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Sep 8, 2019 at 12:06pm PDT

Najkrajšie narezávanie chleba žiletkou

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And now for something a little more refined: 20% rye with rosemary, cream cheese, and black pepper, at roughly 78% hydration.
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Jul 1, 2019 at 6:21am PDT

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For my delightful coworkers: a full 50% spelt with olive oil and honey, filled with whipped cream cheese, sharp cheddar, and roasted garlic. (The garlic ain’t an issue as long as everyone has a slice…😶…😎)
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Sep 25, 2019 at 11:27am PDT

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30% spelt with honey. 🌿
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Feb 13, 2020 at 8:42am PST

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There’s something sort of satisfying about baking with the last of what ya got. All prior photogenic stages of this bake took place in the dark, somehow, so this is the only natural light shot I captured. I mixed the last of three flours, coming to roughly 20% spelt, 20% rye, and a drizzle of molasses at 76% hydration. The dough was leavened purely with a 50g chunk of old pizza dough (Pâté Fermentée, if you’re fancy). No autolyse, and folded only folded only once before a long room-temperature bulk and a long refrigerated proof.
A post shared by Blondie + Rye (Hannah P.) (@blondieandrye) on Mar 8, 2020 at 2:45pm PDT

Zdroj / Zdobenie chleba narezávaním chlebového cesta žiletkou: thisiscolossal