Verónica’s Pan

Hola! I'm Verónica, a venezuelan designer, crafter & home baker living in New York City

[veronicaspan]

2 hearts, 1 Saturday morning 💕 #pretzel #bretzel #homebaking (hier: Fort Greene Park)

[veronicaspan]

Marquesa de Chocolate (Easy no-bake Chocolate Cake)

I’m a bread maker and baking cakes intimidates me. I am afraid of burning them or them not raising enough, so this simple no bake cake is perfect for me. 

This Marquesa de Chocolate as I know it, is a Venezuelan cake. Even though my mother never made it, reminds me of growing because it was always around. It feels like ‘ice cream and fudge had a baby’ as some of my american friends have told me.(It is also so delicious and such crowd pleaser!)

Day 1 Active time: 40 min Resting time: 8 hours (overnight)

Day 2 Active time: 5 min

Ingredients

1 pack of Maria or Liebniz Cookies (200 g) 1 can of condensed milk 200 g unsalted butter at room temperature 250 g chocolate (~70% cacao) 1/2 cup of whole milk 25 gr of toasted slivered almonds, peanuts or walnuts 1 cup of milk 2 tbsp Kahlúa to dip the cookies in

Preparation

Heat 1/2 cup of milk and all chocolate over the stove at the lowest flame and mix until completely smooth. Be careful to not overheat or it will separate (If it does separate, throw away and start over). Let it cool down.

Beat butter with a stand up mixer until smooth.

Add the condensed milk very slowly into the butter as you continue mixing until you get a smooth, unified mixture.

Carefully fold the chocolate with a spatula into the butter/condensed milk mixture.

Starting with the chocolate mix, layer the cookies and the mix in a Pyrex or other container until you finish the mix and cookies. As you are placing the cookies, quickly soak each cookie in a mix with the other 1/2 cup of milk and 2 tablespoon of Kahlúa for 3 seconds.

Leave overnight in the refrigerator to set.

Next day, you may want to remove it from the mold or just keep it in. Decorate with almonds, peanuts or walnuts.

Note: If you are planing to remove the cake from the mold, you may line it with either Saran Wrap or Wax paper.

[veronicaspan]

Pretzels (Brezeln)

Day 1 Active time: 30 min Resting time: 8 hours

Day 2 Active time: 40 min

Ingredients

Day 1 (Main Dough) 250 g All purpose flour 130 g water 7 g Dry yeast (one package) 5 g Salt 10 g lard or butter

Day 2 (For boiling before baking) 2.5 liters water 10 Tbsp baking soda 1 large egg yolk beaten with 1 tablespoon water Coarse salt

Preparation

Day 1

Dissolve yeast in water and let stand for 5 minutes. Mix flour and water in a standing mixer for 5 minutes at lowest speed. Increase to 2nd speed and mix another 5 minutes. At this point the dough should be firm and not sticky.

Add salt and butter except salt and mix at 2nd speed another 10 minutes. At this point the dough should be firm and not sticky.  

Cover and let raise for 45 minutes at room temperature (21 C/70 F)

Section into four equal parts and form long rolls(?) of about 60 cm (24 inches).

Form pretzels. This video is helpful for instructions.

Set them on a baking sheet and cover with plastic wrap. Keep in refrigerator for 8 hours.

Day 2

Boil the 2.5 liters of water and add baking soda. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the baking sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

Bake  in preheated oven for 20 minutes at 410 F. Also, Make sure to place a container with water in the oven to keep moisture. Transfer to a cooling rack for at least 5 minutes before serving.

[veronicaspan]

Rustikale Weizenbrötchen (Rustic white rolls)

Recipe translated and adapted from the Brot Back Buch

Day 1 Active time: 10 min Resting time: 20 hours

Day 2 Active time: 45 min Resting time: 5 hours

Ingredients

Day 1 (Poolish) 200 g All purpose flour 200 g Salt 2 g Dry Yeast

Day 2 (Main Dough) Poolish 250 g All purpose flour 50 g Dark Rye flour 120 g Whole Milk 7 g Dry Yeast (Rest of package) 10 g Salt 6 g Olive Oil 20 g Whole Milk

Preparation

Day 1

Mix Poolish ingredients with a wooden spoon. Cover and leave at room temperature for 20 hours.

Day 2

Mix Main Dough ingredients except salt, olive oil and 20 g milk for 5 minutes at lowest speed. Increase to 2nd speed and mix another 5 minutes. At this point the dough should be firm and not sticky.  

Start adding the 20 g of milk drop by drop as you continue mixing at second speed for another 5 minutes. Now the dough should be soft and somehow sticky.

Add the oil and salt also little by little as you mix for additional 3 minutes. The result should be a dough that is medium firm and soft.

Cover and let raise for 1 hour at room temperature.

Take the dough out of the container and knead a little, just to get some air out, in a floured surface. Divide it into 8 parts and form 8 rolls.

Place the rolls in a baking tray and leave uncovered in the refrigerator for 3 hours.

Bake  in preheated oven for 20 minutes at 450F Also, Make sure to place a container with water in the oven to keep moisture. Open the door after 10 minutes and drop the temperature to 410F. Crack open the oven door for the last 5 minutes for a crispier crust.

[veronicaspan]

Hazelnut+Chocolate+Dried fruits Bread

Active time: 20 min (Mostly chopping dry fruits) Baking time: 40-60 min Total time: 120 min max.

Ingredients

500 g All purpose flour 10 g Salt 15 g Baking powder 150 g Chopped hazelnuts 50 g Chopped chocolate bar (such as Ritter Sport Alpine Milk Chocolate) 200 g Brown sugar 100 g Chopped prunes 100 g Raisins 100 g Candied orange peel ½ tbsp Ground cloves ½ tbsp Ground cinnamon 250 gr Raspberry or Strawberry Marmalade 300 ml Milk

Preparation

Mix hazelnuts, chocolate, prunes, raisins and orange peel with cloves, cinnamon and salt. Set aside.

Mix flour and baking powder and then add marmalade and milk. Add the dry fruits (1) and mix until you achieve a consistent not too sticky and not too dry dough.

Place dough into a buttered baking dish and bake for 40 to 60 minutes at 320F (160C) without water.

[commotiontv]

The stars look very different today…

[veronicaspan]

[veronicaspan]

Beer + Prunes + Walnuts Bread #holidaybaking #homebaking #bread #brot 

Active time: 30 min Baking time: 40 min Total time: 3.5 Hours

Ingredients

1050 g Bread flour 30 g Dry yeast 10 g Salt 60 g Butter 200 g Brown sugar 200 g Chopped prunes 50 g Walnuts ½ tsp Ground cloves ½ tsp Ground cinnamon 8 tbsp Warm milk 750 ml Wheat beer (such as Blue Moon) 1 Egg (for brushing)

Preparation

Mix prunes, walnuts, cloves and cinnamon. Mix the yeast with the milk.

Add above mixtures to the flour and mix until ingredients are integrated.

Melt the butter and mix it with the beer and sugar. Then, add it to the flour mix. Dough should be sticky at this point. Do not over mix.

Let dough raise for 2 hours at room temperature (24C or 76F).

Divide the dough into 3-4 pieces. Place into backing forms that have been covered with wax paper and oiled (baking spray works great!) and let rest for 20 minutes.

Brush the breads with a beaten egg and score the bread about 1 cm (½ inch) deep. Let rest for 15 more minutes while you warm up the oven.

Bake for 40 minutes at 410F (210C) without water.

[veronicaspan]

Morgenbrötchen (From Brot Back Buch)

Ingredients:

180g flour All purpose

100g durum wheat semolina flour

110g Dark Rye flour

150g water

150g milk

4g fresh yeast

8g salt

8g olive oil

Rye flour for rolling

Preparation:

Mix all ingredients in the KitchenAid using the hook attachment. 10 minutes at level 1.

Now switch to level 2 and continue to knead for 5 minutes. The dough is "medium strength" and should glue slightly on the bowl bottom.

Cover the bowl with plastic wrap and let mature for 12 hours in the refrigerator.

Next Day: Pour the cold dough onto a lightly floured surface and divide it into 8 equal pieces.

Fold each piece once towards your body, and then again until you get tight cylinder. When folding, try to keep the air inside.

Roll the dough cylinders in the rye flour and let rest on the baking sheet covered at room temperature for 45 minutes.

5 min before baking, preheat the oven at 445F and put a container with water inside.

Bring the rolls in the oven at 445F. Bake for 20 minutes: After 10 minutes let the steam out by opening the oven door, and close again. Then for the last 5 min leave the oven door open just a bit, to create a crust.

Recipe translated from the Brot Back Buch. See more images.

[veronicaspan]

Last's weekend #bread: semolina and rye #homebaking #brot (hier: Fort Greene Park)

[veronicaspan]

#sourdough and #buttermilk rolls.#bread #homebaking #brot (hier: Fort Greene Park)

[veronicaspan]

One good thing about going into winter is that I get to turn on the oven again #sourdough #homemade. Helped by @avbubnoff (hier: Fort Greene Park)

[veronicaspan]

I made #bagels last weekend and they were delicious! #homebaking #bread (hier: Fort Greene Park)

[veronicaspan]

Buckwheat, rye & chestnut artisan #bread #homebaking (hier: Fort Greene Park)

[veronicaspan]

#sourdough and #buttermilk rolls. (hier: Fort Greene Park)

[veronicaspan]

Forget the pancakes, whole wheat crackers are the best way to use your discarded #sourdough starter. #bread #homebaking #brot (hier: fort greene)

[veronicaspan]

We learned how to make delicious #croissants last Saturday at @millefeuillenyc #homebaking #bread #nyc (hier: Mille-feuille bakery, cafe)

[veronicaspan]

Zwirbelbrot

Zwirbelbrot (twistbread) from Lutz Geißler’s book Brot Back Buck.

This recipe is great for weekends when you want to have the best of both worlds: fresh bread and a little extra sleep. It requires that you start 44 hours ahead, but on baking day you only need 15 minutes of work and 40 minutes on the oven. 

This is my not-so-literal translation of the recipe, with notes of the American flours I used. The crumb does come out a little tighter than expected with the German 1050 but equally delicious. Also, as a side note, I used a Kitchenaid.

Time

Day 1: 15 minutes active / 20 hours resting time 

Day 2: 15 minutes active / 24 hours resting time

Baking day: 15 minutes active / 40 min oven 

Ingredients

Day 1

185 g white flour 1050 (German). I used King Arthur bread flour

185 g water

0.2 g fresh yeast. I used 1g of dry yeast

Day 2

370 g White flour 1050 (German). I used King Arthur bread flour

240 g water

4 g fresh yeast. I used 3g of dry yeast

11 g sea salt

Rye flour to cover the bread before baking

Instructions

Day 1

Mix the ingredients at the 'Stir' speed for 5 minutes to get a wet and elastic dough. Then cover with a plastic wrap and leave at room temperature (68 - 72 F) for 20 hours.

Day 2

Mix the rest of the ingredients in for 5 minutes at the 'Stir' speed followed by 15 minutes at speed 2. The resulting dough should be wet, elastic but with structure. Cover again and put in the fridge for 24 more hours. Baking day

Pre heat the oven at 450 F and place a container with water inside. Carefully take the flour out of the bowl (you might need a bench knife for this) and place it on a floured working surface. Do not knead or deflate the dough. Divide the dough in halves and put them, one at a time, in a bowl with rye flour. Here you might want to add an extra of your choice: cheese, bacon or herbs. Grab each end and wring it as you would a wet cloth. Then lay on the baking tray.Bake at 450 F for 10 minutes, then open the oven door to leave some of the moist out and close again and reduce temperature to 350 for the reminder of the time. If you want a crispier crust, leave the oven door open just a crack on the last 5 minutes.