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Archive for the ‘Recipes’ Category

Just Baguettes

large baguettes

large baguettes

small baguettes

small baguettes

There is no bread like Baguettes. Thin crunchy crust, slightly sweat and sinfully delicious.

Basic ingredients: 15 hours for a good pie (baguette based pre-ferment), wheat flour, water, yeast and salt…4 1/2 hours….and you’ll have this amazing bread that crumbles in your mouth.

First, pre-ferment: pie. Use same recipe as for Baguettes an let it sit, covered, for 15 hours.

pie after 15 hours

pie after 15 hours

then you put togheter all the ingredients in a bowl, knead it for about 10 mins. and let it rest and ferment for 2 hours.

after kneading

after kneading

fermented dough

fermented dough

When dough had its first raise (what we bakers call “fermentation”) it is time to divided it, punch it with your fist to take all gases out, roll up each piece and let it rest for about 35 – 45 mins.

little doughs resting

little loaves resting

after resting peace and quite

after resting

Now you take each piece, punch it off again, give the final form and let it proof (this means the second raise) for a whole hour. Big bakeries let the bread to proof in couches (linen) over wood and then they peel them one by one directly to the floor of a stone oven. Here we just use a big sheet. Just for now!!

formed baguettes

formed baguettes

proofed baguettes!

proofed baguettes!

Cut along the baguette with a razor from left to right, 3/4″  deep, and sprinkle flour freely over it.

Oven at 450 degrees, sprinkle it with water to have some steam and slide your baguette sheet into the oven for 35min.

ready to be bake!

ready to be bake!

ready!

ready to cool down and eat!

Let them cool down over a rack and enjoy!!

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Horns/Cachitos

bite me

bite me

If your mother were the typical busy-worker-Venezuelan mom, or  the not-much-dedicated that made breakfast for you all every morning before school, what she probably did was to drive fast fast fast to the nearest bakery around your house or school (there is one in EVERY corner in Caracas), give you some money (out of your allowance) to buy two cachitos (now called by me “horns”) and orange juice.

Venezuelans, does it ring a bell?

This “horns” are the bread interpretation of a ham croissant…interpretation because the dough is a bread dough, not a fluffy pastry one…and they are just fabulous, they are grease, sweetish and you’ll feel just full with one or two.

Now, this tasty “cachitos” have wheat bran, they are filled with ham, for the non-veggie ones, or with vegetables (do i hear any vegetarians calling?), and the recipe has butter, not shortening like original cachitos in my country. So, at last, this is my interpretation of the first interpretation! But just as delicious as any kind you may find down in SouthAmerica!

Si tu madre era de la tipicas madres muy ocupadas, trabajadoras, madres y padres a la vez, bien venezolanas, o era de las no muy dedicadas como para hacerte el desayuno a ti y a tus hermanos cada manana antes de ir al colegio, probablemente lo que hacia era salir corriendo, llevarte a la panaderia mas cercana de tu casa o de tu escuela, darte dinero (no de tu mesada) para comprar uno o dos cachitos con jugo de naranja.

Esto les recuerda algo, venezolanos?

Los cachitos son una interpretacion de lo que seria un croissant de jamon, ya que estan rellenos de lo mismo, pero la masa no es de hojaldre, sino de pan, pero son igual de fabulosos, son grasocitos, dulzones y con uno o dos quedas repleto!

Ahora, estos cachitos tienen afrecho de trigo y estan rellenos tanto de jamon como de vegetales para aquellos vegetarianos de los que tanto habemos…y la receta lleva mantequilla, no manteca como cualquier cachito en Venezuela, asi que estos son una interpretacion de la interpretacion! pero igual de ricos que cualquiera que pudieses encontrar por alla abajo en SurAmerica!

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Golfeados!!

golfeados!

golfeados!

Golfeados are sweet rolls very common, and famous, in Venezuela.

Every bakery has it own Golfeado recipe and it is basically made with typical Venezuelan ingredients: papelon (cane sugar), a salty, hard, white cheese, and anise seeds.

Just delicious.

And because Hestia Bakery comes from Venezuela….we cannot leave this wonder-sweet-bread behind!

Los golfeados son unos roles dulces, muy comunes, y famosos! en Venezuela.

Cada panaderia alla tiene su propia receta, pero todas llevan basicamente los mismos ingredientes, muy venezolanos ellos: papelon (o piloncillo), queso blanco salado y semillas de anis dulce.

Simplemente deliciosos.

Y como Hestia Bakery viene de Venezuela, no podiamos dejar de lado a estas dulces exquisiteces.

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pornografia culinaria

creatividad culinaria

This is the first bread Hestia started to produce for sale. It is a traditional Venezuelan bread ate during Christmas time since 1910. The recipe is anonymous. And here it goes!

The recipes are posted in separated Pages. Just look at the right side of the blog and click on each type of bread to find it!

Here in the Bay Area, as we all know, most of us are vegetarians…..

Hestia produces vegetarians “ham breads” as well as non-veggies…..only made by order.

los-2-primeros

the first ones!

Este es el primer pan que Hestia produjo para la venta. Es un pan venezolano tradicional que se come durante las Navidades desde 1910. La receta es anonima. Y aqui les va!

Cada receta esta posteada en paginas diferentes. Busca al lado derecho de la pagina principal y dale click a la receta que quieres ver.

Aqui en el Bay Area, la mayoria de nosotros somos vegetarianos……

Por eso Hestia produce “panes de jamon” vegetarianos tambien….solo por encargo!

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