The New Intimacy

#EdenCooks - Russian Rose Bread - Mon. Feb 18 at 8pm EST

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Contributor: Wicked Wahine Wicked Wahine
Quote:
Originally posted by Antipova
This is how I do ciabatta too, and that's the wettest dough I know. (I just hold one end up and it droops down, I don' teven have to stretch, only fold.)

But that's great Gotta love our fists of steel from our lovely loaves.
... more
Clearly, I need to be making bread because my arms suck.
02/18/2013
Contributor: PropertyOfPotter PropertyOfPotter
Quote:
Originally posted by Wicked Wahine
Clearly, I need to be making bread because my arms suck.
Haha, same here!
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by Wicked Wahine
Clearly, I need to be making bread because my arms suck.
Maybe Pixel can share her kneading method?
02/18/2013
Contributor: Wicked Wahine Wicked Wahine
Do we get the pesto out?
02/18/2013
Contributor: Antipova Antipova
Aw yea. Add that pesto.

02/18/2013
Contributor: PropertyOfPotter PropertyOfPotter
Oh, this is looking SO GOOD!
02/18/2013
Contributor: Antipova Antipova
Roll your dough up as though you want to make a cinnamon roll---so roll, very tightly, toward yourself. The long edge should be preserved. If your dough has flour dust on it, blow or shoo the dust off, you don't want it taking flavor away from your tomatoes.


02/18/2013
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Airen Wolf
I loves me some fresh baked bread....and I've been reading and stealing all yer other recipes. shhhhhhhh I am being sneaky...
I made the sandwich bread I make all the time today and it fell flat. One of those days.
02/18/2013
Contributor: XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by Antipova
Aw yea. Add that pesto.

It looks good already.
02/18/2013
Contributor: deltalima deltalima
Oh I get it. It's kind of like a pinwheel.
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by SneakersAndPearls
I made the sandwich bread I make all the time today and it fell flat. One of those days.
Oh no! Overproofed?
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by deltalima
Oh I get it. It's kind of like a pinwheel.
Yep!
And here, it's different from cinnamon rolls. Take a sharp knife (I have tried both serrated and unserrated, and unserrated worked better for me) and start to slice your roll in half down the center.


It is easiest to make a clean cut if you have a little tension on one of the halves. I couldn't hold and take a picture at the same time, but imagine my hand gently pulling on the top half of the roll here.


At the end, you will have two split halves, both with a lot of pretty tomato showing. Every time I've made this, one end is uglier than the other (this time, that's the right-hand end.) Use this end as the middle of your rose, that will hide the ugliness better.

02/18/2013
Contributor: Wicked Wahine Wicked Wahine
this is so much easier with the walk through, thanks!
02/18/2013
Contributor: XxFallenAngelxX XxFallenAngelxX
Quote:
Originally posted by Wicked Wahine
this is so much easier with the walk through, thanks!
I agree.
02/18/2013
Contributor: SneakersAndPearls SneakersAndPearls
Quote:
Originally posted by Antipova
Oh no! Overproofed?
Maaaaaybe...

Ok, yes.
02/18/2013
Contributor: PropertyOfPotter PropertyOfPotter
Quote:
Originally posted by Antipova
Yep!
And here, it's different from cinnamon rolls. Take a sharp knife (I have tried both serrated and unserrated, and unserrated worked better for me) and start to slice your roll in half down the center.


It is easiest to make a ... more
Wow, this look amazing!
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by XxFallenAngelxX
I agree.
Glad this is helpful!

Before I made it the first time, I stared, and stared, and stared at the instructions... I was thinking it would be so hard!

But it turned out to be really easy as soon as I had the dough in my hands.)

Now that your tomato-dough roll is split, get ready to shape your rose! It's really easy, in just two steps. First, make a braid, and then, spiral the braid.
To braid it, make an X with the two halves.


Lay one piece over the other, again and again. I find that if you pinch off the under-half and pull it a little each time you wrap over, you get a little more length, and also the top-half stays put better.


Here is my finished braid.
02/18/2013
Contributor: Wicked Wahine Wicked Wahine
Whomever thought of this is very clever!
02/18/2013
Contributor: PropertyOfPotter PropertyOfPotter
Quote:
Originally posted by Antipova
Glad this is helpful!

Before I made it the first time, I stared, and stared, and stared at the instructions... I was thinking it would be so hard!

But it turned out to be really easy as soon as I had the dough in my hands.)

Now ... more
That's beautiful!
02/18/2013
Contributor: Pixel Pixel
Quote:
Originally posted by Antipova
Maybe Pixel can share her kneading method?
Oh goodness. It's hard to describe it.

I pull about the top 1/4 of the dough upwards and in to the middle, then press it down. Turn the dough a quarter turn so the top is now a piece of dough that I haven't kneaded, pull the top 1/4 into the middle and press it down, turn the dough again, repeat until your arms feel like they're going to fall off. You eventually get into a steady rhythm, and can zone out a little. I knead using the same technique my mom does and my great grandma.
02/18/2013
Contributor: Antipova Antipova
Haha, oh dear. Making the spiral is so naturally one motion that I don' thave any pictures between 'braid' and 'spiral.' But, take your ugly end, pull it up a little, and slowly wrap the braid around your ugly end (which is now your center). This is just really simple, like coiling a play-dough snake. But because of the braid, it immediately looks this pretty:


It looks intricate from here, but you really can't go too far wrong.


Cover your bread-to-be in saran wrap again, and let it proof for one hour. Set your oven to 350F now.
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by Wicked Wahine
Whomever thought of this is very clever!
I know, right!? It's so easy but so so pretty. Thank you ancient Ural-dwellers!
02/18/2013
Contributor: PropertyOfPotter PropertyOfPotter
Quote:
Originally posted by Antipova
Haha, oh dear. Making the spiral is so naturally one motion that I don' thave any pictures between 'braid' and 'spiral.' But, take your ugly end, pull it up a little, and slowly wrap the braid around your ugly end (which is now ... more
You explained that really well, even without the photos!
02/18/2013
Contributor: Pixel Pixel
Quote:
Originally posted by Antipova
Haha, oh dear. Making the spiral is so naturally one motion that I don' thave any pictures between 'braid' and 'spiral.' But, take your ugly end, pull it up a little, and slowly wrap the braid around your ugly end (which is now ... more
That is so pretty. I think I need to bring this to one of the next pot lucks I go to.
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by Pixel
Oh goodness. It's hard to describe it.

I pull about the top 1/4 of the dough upwards and in to the middle, then press it down. Turn the dough a quarter turn so the top is now a piece of dough that I haven't kneaded, pull the top ... more
That's how my mom does it too. The stretch-and-fold method is actually a little easier with wetter doughs for me, mom usually made pretty stiff breads.
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by PropertyOfPotter
You explained that really well, even without the photos!
Thank you!

Your bread is already on its baking tray, so slide it into the oven after an hour is up. I covered mine with tinfoil from the beginning. You can take off the tinfoil when there is about 5 minutes left to bake, so the bread can turn golden---but the tomatoes turn black really fast so don't push it.


Here is my bread when I was checking if I could take the foil off yet... see at the bottom left how the little pieces of tomato that aren't covered with foil are blackening.

02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by Antipova
Thank you!

Your bread is already on its baking tray, so slide it into the oven after an hour is up. I covered mine with tinfoil from the beginning. You can take off the tinfoil when there is about 5 minutes left to bake, so the bread can turn ... more
02/18/2013
Contributor: Airen Wolf Airen Wolf
(EF Review Program Mentor)
That is gorgeous!
02/18/2013
Contributor: Wicked Wahine Wicked Wahine
Quote:
Originally posted by Antipova
I know, right!? It's so easy but so so pretty. Thank you ancient Ural-dwellers!
Who knew they had the time time for artistry, you know, what with having to survive the Urals!
02/18/2013
Contributor: Antipova Antipova
Quote:
Originally posted by Antipova
Thank you!

Your bread is already on its baking tray, so slide it into the oven after an hour is up. I covered mine with tinfoil from the beginning. You can take off the tinfoil when there is about 5 minutes left to bake, so the bread can turn ... more
02/18/2013