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Feb 02, 2023
Having been happily making bread and rolls for a couple of years using my ”soft burger roll” receipe which is on the forum the unpredictable aspect of the receipe is the proving temp and ambient humidity at different times of the year, so I thought I’d have a stab at using my newly acquired ninja foodie 15 in 1, I stress this is my very first attempt and even I was surprised. As we know using FF there only seems to be an hour to an hour and a half of proving time available so no knocking back as you would with traditional bread, so here goes my first attempt, there seems lots of room for tinkering with the receipe and the process so please comment on your experiences tips, advice etc. I want to perfect a crispy baguette like loaf and this is an enriched dough so it’s always going to be somewhat soft, so that’s the next step. RECEIPE This is a screenshot of the receipe and technique you are looking for on the forum I decided to use only 20g of butter this time to make it less soft, and I didn’t use any sesame seeds and 1 large egg only. 1) I shaped it as if a big burger bun tucking in underneath to stretch the top and placed it on some baking parchment in the fryer basket 2) approx 500ml of water was placed in the main bowl before adding the air fryer basket with dough in it. 3) close the lid and move the slider to middle position where you can use the knob to select prove where temp 35 degrees shows on left hand side and I set it to prove for 50 mins, it was a guesstimate 4) this is what it looked like after 50 mins, I did the prod test and it bounced back half way so should be properly proved So it had increased in size but I was expecting more, anyway I’d looked at a few receipe’s and I really had to guess the time and temp 5) there should still be a decent amount of water in there but check anyway. 6) close lid and slide to middle and select “steam bake” I set it for 180 for 10 mins 7) it takes about 15 minutes showing “pre” before it starts to count down the cooking time 8) it had certainly risen some more after cooking! I tested the internal temp with a probe so I knew it was cooked it read 92c 9) turn out to cool 10) eat As most of my timings and temperatures were guesstimates it will be interesting to tinker with this, the bread was as good as I bake in the oven but a lot less hassle, im not sure what would happen if I steam bake at a lower temp which is what I’m going to experiment with next as I forgot that the ninja approximates to a fan ovens temperature and I normally bake bread with traditional top and bottom elements only as I think the fan oven dries it out and impedes expansion in the oven so maybe in the ninja I might try 160 for 15 mins and see what it does to the expansion, but the steam certainly made a difference. Looking forward to seeing if any of you have a ninja 15 in 1 and give this a try. You can do this in other ninjas I think but you’ll have to search the internet, I believe “dehydrate” on older ones is an equivalent proving temp but don’t quote me on that!
Jul 31, 2021
I’ve been meaning to fiddle with my original “soft burger roll” receipe to make sweetened soft rolls for Devonshire splits, they’ve turned out really well, I will be freezing the un filled buns as this bread freezes really well. ingredients 240 ml arla lacto free milk, or milk of your choice 5 g fine salt 10 g vital wheat gluten 290g UFFF 40g soft butter 1 sachet of easy bake yeast 1 large egg 20g truvia artificial sweetener method 1. heat milk for 1 minute in microwave 2. stir in yeast sachet and set to one side 3. place remaining ingredients in stand mixer ( mines a Kenwood) with dough hook 4. Set speed at low and add milk yeast mix which should be frothy and active by now 5. Increase speed so it’s fairly fast, set timer for 10 mins and have a sit down 6. Divide into 16 pieces by weight 7. Flatten each piece on a very lightly floured board with finger tips and stretch and bring over the edges into the middle 8. You will have a rough ball shape, Turn over the dough so the scrunched up bits are at the bottom, and roll in palms and then on board in circular motion to shape and increase “ tension” in dough remember there is a top and bottom of the bread roll ( bottom is where you did all the pinching and tucking dough under to stretch and smooth the “top” 9. I use a lakeland non stick re usable liner in base of tin 10. arrange to fit your tin 11. cover and put to rise in a warm place, until doubled in size, today as it was quite cold they were proving for just over 2 hrs 12. Traditional oven if possible top and bottom elements only, pre-heated to 175C, my oven needs 8 minutes, then turn tray around and bake fir another 2 minutes, keep a close eye as they over brown very quickley Leave to cool, split and fill with whipped cream and low sugar jam of your choice, I used stute diabetic but home made chia raspberry jam would be equally as nice
Mar 22, 2021
290g UFFF 5g salt 10g vital wheat gluten 1/2 tbsp granulated sweetener I used truvia 240 ml of milk, (I used arla lacto free as it was all I had) 1 large or two small eggs, mine weighed about 75g shell on 40g softened butter 1 sachet of easy bake yeast 7g sesame seeds warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead knead for 10 mins in stand mixer until it is clean from the side of the bowl Divide into however many rolls you require, 6 to 8 shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga) 90 mins later Sprinkle with sesame seeds bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun? 12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way
Dec 10, 2020
Having been sent a fiberflour starter by a friend in the post ( dehydrated to a stiff paste) I started my sourdough journey which is still a work in progress, this is my first loaf, which according to my other half is pretty damn good! After rehydrating and feeding for 4 days, I got the consistency I was looking for UFFF is thirsty so for every 50g of UF I was finding I needed to add 80 g of water. the day before I baked I added 10g of spelt flour, 40g UFFF, 80g water and I got a definite doubling of volume, when left at room temp Later on in the day I made the sourdough dough which was 120g starter 10g vital wheat gluten half a tsp sugar 10g spelt flour half a tsp salt 205g UFFF 140g water kneaded with stand mixer for 10 minutes shaped and placed in greasproof lined le creuset pot and covered with plastic. It sat out on the counter from 10.30 pm til I baked it at 7.30 am next day, 35 minutes at 180C fan with lid on and 25 mins with lid off tested internal temp and it was 96C so guessed it was done. Nice mildly sour taste and reasonable crumb texture I am going to experiment with a fridge prove next.
Nov 14, 2020
After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows? 300g UF FF 250 g mix of eggs, egg yolks and water 1 tsp fine salt 15g vital wheat gluten i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7
Aug 15, 2020
I usually make Mary Berry cupcakes so I thought I would have a go at adapting the receipe for UF fiber flour and fiber sugar. i had to work out how much extra baking powder to add as the receipe uses SR flour plus baking powder, assuming UF flour is “plain flour” 3 eggs (175g or greater weight with shells on) 175g butter 175g UF flour sifted 175g plus of fiber sugar I tasted the uncooked mix until I thought it sweet enough 1/2 tsp vanilla essence grated zest of 1 lemon 2 and a 1/4 tsp baking powder double cream let down with water mixed it all up in a bowl with electric whisk and then loosened mixture off with as much of the double cream/ water mix until it resembled my normal sloppy cup cake mix fan oven 160degrees made 13 cup cakes about 55 to 60 grams uncooked mixture per paper cupcake case ( I use an ice cream scoop to fill cases) took about 25 mins for skewer to come out clean when cooled I made a frosting from philly cheese, Sukrin mellis (Sukrin icing sugar substitute I needed to use up! Fiber sugar probably works great too) and double cream and lemon juice just whipped with electric mixer and adjusted sweetener to taste there are lots of frosting receipes out there so just adapt your own favourite. piped on frosting and consumed, have to say when you are in need of a cupcake these hit the spot, they come out well risen and just sunk a little with cooling but were very moist and cooked through, not at all dry.
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