So this Saturday I will be going to a household Anniversary for a ragtag group of pirates within the sca. My friend J will be coming with me. This will be her first event and we are both quite excited. Today we got together to make Manchet bread as well as starting the prep work for my Flownys in lente. We made the Almond cream today. Here are a few photos of the event and even the quirky blunders we made along the way(Which is half the fun of cooking!)
We made two recipes of Manchet bread. One is a gluten free bread that I found on gluten free girl’s blog
Gluten free bread
15 grams ground flaxseed meal
15 grams ground chia seeds
60 grams boiling-hot water
1 ½ teaspoons active dry yeast
1 tablespoon sugar
230 grams (1 cup) water, divided in half
100 grams gluten-free oat flour (make sure it’s certified gluten-free)
100 grams almond flour (make sure it’s blanched almond flour, finely ground)
100 grams teff flour
85 grams potato starch
85 grams arrowroot powder
70 grams buckwheat flour
30 grams milk powder
2 teaspoons kosher salt
2 large eggs
2 tablespoons apple cider vinegar
Making the flax-chia slurry. Mix the flaxseed and chia seeds together. Pour in the boiling-hot water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool down.
Rising the yeast. Whisk together the yeast, sugar, and 115 grams (1/2 cup) water heated to 110°. Set aside the yeasty water in a warm place until it has doubled in volume, about 8 to 15 minutes.
Combining the dry ingredients. In the bowl of a stand mixer, combine the oat flour, almond flour, teff flour, potato starch, arrowroot powder, and buckwheat flour in a large bowl. Whisk them together to incorporate them together and aerate. Add the milk powder and salt. Whisk to combine.
Finishing the dough. In a small bowl, whisk the eggs and apple cider vinegar together. Pour this into the mixing bowl, along with the flax-chia slurry and yeasty water. Mix well. Warm the remaining water up to 110° and add part of the water, slowly, until the dough looks like it does in the second photograph above. (You may use anywhere from 1/4 cup to the entire 1/2 cup. The heat and humidity of your house, as well as the flours you use for this bread, will change the dough slightly.)
The dough will be wet and tacky. Don’t worry. That’s the texture you want. You will be tempted to add more flour, since you are thinking of gluten bread. Do not add flour.
Instead, scrape the dough into a large, oiled bowl. Cover with plastic wrap and let it rise for 2 hours. You won’t have as much of a rise as with gluten bread. However, over those 2 hours, the dough will become more elastic and a little drier.
Baking the bread. Preheat the oven to 450°. If you have a pizza stone, put it in the oven now.
The dough will still be a bit tacky to the touch. If you want to avoid bread dough sticking to your hands, wet them with just a bit of water. Cut the dough in half to form 2 small boules or into 8 balls for rolls. (If you still have the scale on the counter, form 3-ounce balls.) Let the boules/rolls rest and proof further as the oven preheats.
Put the boules or rolls directly onto the pizza stone. (If you don’t have one, use a baking sheet with parchment paper.) Bake until the outside of the rolls are crusty, the bottom has a good hollow thump when tapped, and the internal temperature has reached at least 180°. Allow them to cool.
I premixed all the flours together before I got to J’s house and we put all our ingredients on the table and donned out aprons
J is fine with me putting photos online but prefers not to have her children’s faces or hers on the internet. Which is fine and makes complete sense especially for her kids. These photos have all been approved before being posted.
I got her pretty little cupcake apron
J washing the cuisinart bowl in her Apron
Her little boy in a matching apron
and her middle child modeling her pretty little apron
First thing we did was make the chia seed and flax seed slurry. Her little boy here decided he wanted to help.
After which he was put down for a nap because the little one was getting tired(Hes too cute, even when crying because he is tired!)
And now we mixed in the boiling hot water with the slurry
Just thought id throw in this photo because I thought it was cute. J’s little girl decided she was going to “Paint” on the window. Its just water!
Now we Bloomed the yeast for our bread
Measuring the water
Adding the yeast
then we added the last of the dry ingredients to the bread. J’s little girl helping add the powdered milk
Then we make the egg and apple cider vinegar mixture. Again J’s daughter was a great help
And then we added the vinegar
And mix well
Then we managed to take a small break untill the yeast was done blooming. Look at that. Doubled up nicely!
Then we got to use J’s high tech toy which I am completely Jealous of. Her Cuisinart!
Now the dough Ended up just a BIT too wet. I should have added a bit more flour but it still raised very well. Next time I will know better.
Then we put it in the oven to rise
Then, PANICK! Dinner came upon us and J’s husband didn’t check the oven before turning it on and our dough was in the oven rising! we managed to take it out in time. We thought it was too late but gave it chance anyway. We moved it to a smaller dish to rise. Alot of razzing ensued on both the women’s and the husbands side after that event! But no harm no fowl!
Just out of the oven
in the smaller dish
After rising an hour
I had to leave before it was baked sadly but I asked for her to take a photo. I should have one by tomorrow. It looks like it should come out very well.
DOUBLE-THICK ALMOND MILK:
1 C raw almonds
1 ¼ C water
2 T sugar, or to taste
Pinch of salt
1. In a saucepan, over medium heat, bring to a boil enough water to cover the almonds. Pour in un-blanched almonds. Return to a boil for three minutes. Drain them and rinse in cold water. Allow to cool, and squeeze off the skins.
2. In a blender or a food processor, grind the almonds to a very fine paste, adding a quarter cup of water a tablespoon at a time.
3. In a saucepan, over low heat, completely dissolve sugar and salt in the remaining one cup of water.
4. In a bowl, combine almond paste and warm sugar water, stirring thoroughly with a fork or whisk, smoothing out all the lumps. Cover, and let stand about an hour. Stir well before using.
two cups double-thick.
add the almonds into the boiling water and stir.
Let them boil three minutes then drain and let cool. After that comes the fun part. Squeeze the skins off of the almonds. Try not to poke your cooking partners eyes out. Thankfully we both wear glasses!! There was much laughing and groaning as some almonds ended up flying in very odd areas and of course the floor before we got the hang of it. Thankfully we didn’t lose too many almonds or we would have had to make another batch!
Once its cooled place it into a food processor and grind it into a paste. J couldn’t find her blades so we had to try her hand grinder which was a bit dull so it did not work the best. This was the best I could get
Then in a saucepan add the water, sugar and a pinch of salt and let it warm until fully incorporated, Then add to the almond paste and stir until there are no lumps. Cover and let set.
Now last step when I came home is I threw the almond cream into my blender as it was still clumpy and pulsed it longer. But if you had a food processor this step wouldn’t be needed
We also made traditional Manchet bread(Double batch) but I only have these two photos of the process as I had to leave and let J finish these as they were still finishing the first rise
Recipe for Manchet was found at gode cookery
1 1/4 cups lukewarm water
1 tbsp yeast
1 tsp suger
1/2 tsp salt
3 cups flour
To save time, I used a bread machine for the kneading and initial rising of the dough. Each batch was formed into 3 loaves (I didn’t want really large loaves that would fill people up) wrapped in foil and placed in the freezer. They were then thawed out for the second rise and baked at the event. Bake at 400° F for 20 minutes.
All in all we have a good amount of work done. Not to make my gluten free pie crust tomorrow and then Friday night I will finish the pie.