Sometimes people ask me „Why do you bake your bread yourself?“ Well, where I live there is not a big choice of breads and of course bread baking is loads of fun, too.
My first breads were a kind of door stoppers. In February 2006 I started with sourdough (it’s still alive!) and since then I’m a bread baking addict. Success and failure go hand in hand but I learned and I’m still learning a lot.
The bread I made for today’s World Bread Day contains a special ingredient and is fortunately far from a failure.
It has a very soft and tasty crumb. The taste comes from cream crumbs and cumin. Usually I don’t like breads with spices, but this one is excellent.
For the cream crumbs (I don’t know if this is really the right translation) you need to cook cream until all the water is evaporated and the remaining protein and milk sugar turn golden brown.
Cream Crumbs & Cumin Bread
makes 2 small loaves
cream crumbs
makes about 50 g
150 g cream (35 % milk-fat)
pre-ferment
220 g flour
5 g salt
0,5 g fresh yeast
170 g water
final dough
270 g flour
20 g whole wheat flour
150 g water
8 g fresh yeast
pre-ferment
cream crumbs (about 50 g)
7 g salt
10 g cumin
pre-ferment: Mix well all ingredients. Cover and let rest for 2 hours at room temperature then transfer to the fridge and let rest overnight.
cream crumbs: Bring cream to a boil and let cook until all the water is evaporated and the remaining protein and milk sugar turn golden brown.
final dough: Dissolve yeast in 50 g water, poor rest of the water to the preferment and dissolve too.
Add all ingredients expect salt in the mixer bowl. Mix on low speed 1.5 (Bosch MUM 8) for 3 minutes, add salt and mix 6 minutes on speed 2 (Bosch MUM 8. The final dough is very smooth and a bit sticky. Cover and let rise for 30 minutes. Make one Stretch & Fold, cover and let rise for 30 minutes again.
After this rise, cut into 2 equal pieces. Shape into two round loaves, and set on a prepared baking sheet in a pair. Do not leave any space within the pair. Let rise for 45 minutes.
In the meantime preheat oven to 220 C.
Before baking spray some water on top of the loaves and slash with a sharp razor blade or lamé.
Bake for 15 minutes, open oven door to release steam bake for another 20 minutes. If the bread turns to dark cover with an aluminum foil. Remove and cool on a wire rack.
If your interested in my contributions of the past two World Bread Days:
WBD’06 – Pumpkin Bread with Ginger Butter
WBD’07 – Tahini Bread
dass man die Resultate nicht sehen kann….
Deine Fotos zeigen sich leider nicht an :-(
Fotos, Fotos – wir wollen Fotos sehen :-) Cream Crumbs – da hab ich doch erst mal überlegt, was das eigentlich sein sollte. Wie kommt man auf sowas als Zutat für Brot?
Sind die Fotos jetzt sichtbar?
REPLY:
jetzt ja!
Wow, what a gorgeous bread! Very interesting and original!
Cheers and happy WBD,
rosa
Zum Reinbeißen lecker sieht dein Brot aus…schöne Krume! Jetzt davon bitte eine dicke Scheibe und deine Feigenkonfitüre dazu – das hätte was!!
Gorgeous looking bread, Zorra. Can’t wait for your round-up!
„Sahnekrümel“ – hab ich tatsächlich auch noch nie gehört. Das Brot sieht aber wirklich köstlich aus!
Thats‘ an intriguing loaf Zorra. I’m also not one for spices in bread but these seem pretty mild & delish! Did you just use the cream crumbs or the remaining clarified butter/ghee too? Very very pretty!
REPLY:
I used all the liquid and crumbs. As I used cream and not butter I don’t know if the remaining is called ghee?
Zorra, I’m totally fascinated by this cream crumbs technique! Beautiful bread.
Thank you some much for this event. I love bread and love reading about all the different things people do with it.
Das Brot sieht so richtig fluffig aus – lecker!
Nice bread ! I had never heard of cream crumbs I’ll have to try it !
das Brot sieht ja wirklich sehr weich mit einer schönen cruste. ZUm reinbeißen.
Übrigens, das fett wird in Indien sicherlich ghee heißen. Und Sahnekrümmel wird bei uns heufig verwendet für süsigkeiten vgeschmack von den burfi’s von meiner Oma. Vielen Dank für das leckere rezept.
Bin gespannt auf das round up !
Cream crumbs are new to me. What a lovely bread they made! Thanks for the WBD event!
Was für ein Prachtexemplar! An Sauerteig habe ich mich bisher noch nicht herangetraut. Ich bin auch schon sehr gespannt auf das Round Up!
Beautiful loaf. I have never heard of cream crumbs, I didn’t even know that you could do that with cream
I love cumin. I can almost smell the bread through the screen.
Thank you for hosting the event. Happy World Bread Day!!
Amazing!!! I want to eat a piece now!!!
Beautiful and interesting bread – I’ve never heard of the cream technique before. Thanks for hosting, Zorra!
Your loaves are great :-)
Also von „Cream Crumbs“ hab ich noch nie gehoert, wie schmeckt das denn? Das muss ich doch auch mal ausprobieren!
Fantastic!
never seen a bread like that!
I sent you my participation a few minutes ago,
baci!
The process of making cream crumbs is very interesting, your bread looks delicious!
REPLY:
Es schmeckt ein wenig buttrig bzw. butterschmalzig. Sehr lecker.
The cream crumbs are a common thing in Indian households, but who would have ever thought of a bread with it!! Delicious – we love our spices:)
Mmmmm looks delicious! Thanks for hosting this event!
I’m very happy to partecipate!
Sehr interessant, wird sicher mal ausprobiert
Wonderful Bread. Here there has been raining breadd thanks to your wonderful event.
I did post a recipe yesterday too
Hi Zorra, maybe I’m the last blogger who partecipates, but I’m very happy to have had the time to bake my bread…
Unfortunately it is only in italian, if I have a bit of time, I’ll translate it in english tomorrow.
Thank you very much, and congratulations for this great and well organized event!
Ops, my post is here “ yogurt, curcuma and noci bread“
http://unfiloderbacipollina.blogspot.com/2008/10/world-yesterday-of-bread.html
Die sind auch für mich neu. Schmecken bestimmt….mh…cremig. Sieht uaf jeden Fall schön locker und schmackhaft aus. Danke für das Managen dieses Events.
Zorra, the cream crumbs & cumin bread sounds so good, I am going to try it myself. I am so glad that I join this WDB’08. I think I am going to join your other event bread baking day in December! Cheers, elra
This bread looks good – and with cream in it, how can it not taste good? I used to wonder why people made their own bread too – but now I know. And you don’t need a pesky space-sucking bread machine to do it (as I also used to think).
gorgeous! think that the bread I sent you for wbd 2008 was the first made with my own sourdough… me too I am going to become a baking addicted!
Your bread looks super-delicious. I love cumin, it’s one of my favorite spices. I’ve never heard of cream crumbs, but it sounds very interesting.
One of these days I will bite the bullet and try my own sourdough…
What an incredible, soft crumb! Simple ingredients for such a spectacular creation.
This looks really delicious! I’m really intrigued by the „cream crumbs“. Do they have a slightly caramelized flavour?
REPLY:
No the bread hasn’t a sweet or caramelized flavour at all. It’s hearty and buttery in taste. You know how clarified butter tastes? This flavour you can taste, but just a bit and of course the cumin.
zorra,
I can not wait to try this. Look really delicious.
Zorra, this bread is excellent! Thank you for the recipe. The flavour of the warm loaf is gorgeous.