Archive for the Breads and Pasta… Category

My Rye Recipe and, Bread Shaping Videos.

Posted in Breads and Pasta..., Videos on November 3, 2016 by Chowyunfood

My adapted,Tartine,Country Rye Bread

The night before I bake I add 100 grams King Arthur bread flour to 100 grams whole wheat flour and 200 grams of 100 degree water. Then I add 1.5 Tablespoons of my starter. Mix in a glass bowl and cover until morning.
Next morning,I measure 800 grams of 100 degree water into a very large bowl and add a teaspoon of the sponge to the water,if it floats add another 200 grams of the sponge to the water and stir vigorously until it dissolves. Add 800 grams of bread flour and 200 grams of rye flour I use Hodgens Mill stone ground from Kroger. Then add three to four Tablespoons of caraway seeds. Mix it by hand,wooden spoon or dough whisk until all ingredients are thoroughly mixed. Cover with a kitchen towel. Let sit(autolyse) for 20 minutes. Add 20 grams of fine salt and mix with your hands pushing the salt throughout the dough.
I then move the dough to a clean large glass mixing bowl. I grab a side stretch it up ant over the middle and turn the bowl and do it again turning and pulling and stretching about 8 times. Cover the bowl and stretch and fold like this four more times every half hour for the first 2 hours. After the fold at 2 hours,cover the bowl with a towel and let it sit for 2 to three more hours.
Pull the dough out on the counter, lightly coat with flour take a bench scraper and cut in half. Flip the pieces flour side down. Pull the edges to the center and then form rounds turning and pulling the dough underneath simultaneously kind of making the top taught. After doing both,sprinkle with flour and cover with a towel for 25 minutes.
Sprinkle the rounds with a little more flour and flip them over.
Stretch one side out several inches and fold over center,then stretch the opposite side out several inches and fold over center grab the third side and pull it up over center toward you and finally pull the side nearest you up over center. Flip the round,seam side down and again turn and pull the top surface taught. I use floured bannetons but,if You don’t have any line medium bowls with linen towels and generously flour them. Flip each round seem side up into your banneton or bowl.
Cover with a towel and refrigerate for 12 to 18 hours.
Put a cast iron Dutch oven or as I do 2 in the oven and preheat to 500 degrees. After the oven comes up to temperature, take a square of parchment for each boule,flip out seam side down and slide into an aluminum pie pan. Take a very sharp blade a score a half inch deep triangle in the center of the loaf mine are usually about 3 inches across.
Mist each with 8 sprays of water from a spray bottle and either sprinkle with course sea salt or not. I usually salt one.
Now,for the dangerous part. I use long fireproof grilling gloves.
Pull one hot Dutch oven out pull the lid and slide the loaf into the screaming hot Dutch oven pulling the end of the parchment put the lid on and return to the oven. Do the second loaf if you have a second oven if not,bring the oven back up to 500 after the first loaf is done.
Set the timer for 30 minutes. When the timer goes off remove the lid/lids from the Dutch oven and bake another 8 to 10 minutes. The loaf should be pretty dark. Pull the Dutch oven out and use your ov gloves or a spatula to pull the bread out an put it on a cooling rack.
You really should let the bread cool completely before slicing !!!

Here are a couple of videos of my method for shaping boules…

 

The safest way that I have found for,adding my breads to screaming hot Dutch ovens…

I picked up this method from DeKay,along with an AMAZING spicy sourdough recipe here… It’s Science But,It Works Like Magic.Diablo Bread

Finally,pulling the boules from the oven!!!

Fin

My secret for proofing Dough…

Posted in Breads and Pasta... on November 10, 2011 by Chowyunfood

When the weather turns cold…I let my Dough rise, either atop my warm oven or, if it is a small amount such as a Pizza Dough, I put it on top of my Bunn Coffee Maker which is ALWAYS warm!

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I always put a bit of Oil in a bowl and roll the Dough around in it and, then cover it with a clean kitchen towel to prevent a crust from forming.

Butternut Squash Bread!

Posted in Breads and Pasta... on November 6, 2011 by Chowyunfood

I used a recipe from this Killer Blog…

http://www.mybakingaddiction.com/butternut-squash-bread/

Start with this…

Butternut Squash Purée

Ingredients
1 large butternut squash
6 tablespoons unsalted butter; diced
2 tablespoons brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ teaspoon kosher salt

Be VERY careful when cutting the Squash in half…

Scoop out the seeds…

Coat liberally with soft Butter and Sugar and Cinnamon…

Roast for 45 minutes at 350…Pour the liquid and the scooped our Squash in a large bowl…

Remove squash from the oven,allow it to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender.I used EXCALIBUR (my submersion blender)
Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.

Ingredients
1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over Mix.

Pour into the prepared (Sprayed and Floured)pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

VOILA!

My Nine Month Old Sourdough Starters

Posted in Breads and Pasta... on November 6, 2011 by Chowyunfood

In honor of Nov.7TH being my Sourdough Starters 9 month mark…Here it is!

Ah… The Science of REAL Sourdough. This starter took 6 days to prepare.It took several weeks to ferment to perfection and,maintained properly will grow and be useful indefinitely.Here is a link to a tutorial.
http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial

Day 1 – 1/3 Cup Rye Flour and 1/4 Cup water

Day 2 – Added 1/4 Cup Unbleached Bread Flour and 1/8 Cup of Water.

Day 3 – Quite Smelly…Stirred it down.Threw out Half.Added 1/4 Cup Unbleached Bread Flour and 1/8 Cup Water.

Day 4 -After it more than doubled in size,I threw out Half and added 1/4 cup Unbleached Bread Flour and 1/8 cup of water

Day 5- My starter MORE than tripled.Put 1/4 cup of the starter and 3/4 cup of the Unbleached Bread Flour and 1/2 cup of water.Put it in a mayo jar where I will now feed it and cook with it at least 1 time every week.

I just had the first taste of, my 35 day old Live, Sourdough Starter…WOW! it is working well! This is my third English Muffin recipe.I incorporated my starter in a Peter Reinhart recipe.Then used some of my Home Made, Butter and the last of my Peach Jam…Great lunch!

Brilliant, Sourdough Dinner Rolls…

Sourdough Pretzels!

I have used my Starters many times in the last 9 months.I use Unbleached All Purpose Flour to feed them and, I now Refrigerate them so I don’t have to feed them quite as often…

Garlic Toast…My Way.

Posted in Breads and Pasta... on November 5, 2011 by Chowyunfood

I am a true Garlic lover.There is ALMOST no such thing as TOO MUCH Garlic!This Garlic Bread is the result of months of preparing other dishes and, learning little tricks (mostly from,Lisa Nagel and, America Test Kitchens)…

I like to use my Home Made Bread( I wouldn’t afford this much attention to a store bought Bread)Real Butter,Fresh Herbs and Spices.And, I like Hard Aged Pecorino Romano.

Lisa Instructed me that Smashing your Garlic first allows the oil to escape and Basically, If I had a Garlic Press(Hint,Hint) this would serve the same purpose as my trusty Paula Deen(Let us now bow our Heads) Cutlery.

Pour a quarter inch of Oil in a small saucepan and heat until shimmering(see my lovely Photograph)

Toss your Garlic and Herbs in the hot oil and stir.Remove from heat immediately.You don’t want the Garlic to brown(Mine usually does)

Having Lightly Toasted my Bread( I like my Garlic bread to be crisp) Butter the Toast edge to edge,Drain the Oil from the Garlic mixture and spoon it on the toast.Grate some Cheese over everything sprinkle a bit of course Salt over it and… pop it in the oven for a few minutes.Usually the oven would be in use and my Garlic Bread would be the last thing out of the oven so… I turn the oven off and put it on a middle rack until the Cheese melts.

You can Eat this with anything.We all like different quantities of Garlic and different Herbs and Spices.Use whatever suits your fancy There really is no proper way.Whatever flavors you like,Rosemary,Basil Etc.It’s all GOOD!I have come to believe that Heating your Herbs and Spices quickly for a half minute or so is ESSENTIAL for unforgettable flavor.

Pain Ordinaire

Posted in Breads and Pasta... on November 1, 2011 by Chowyunfood

Simple four ingredient White Bread from the Book “Bread” by Eric Treuille and Ursula Ferrigno.

Ingredients

2 tsp.Dried Yeast

12 OZ. Warm Water

31/2 cups Bread Flour

1 1/2 tsp. Salt

Sprinkle the Yeast into about 4 oz. of luke warm Water,Let it disolve for at least 5 minutes.Mix the Flour and Salt in a large bowl.

Make a well in the Flour…

Pour in the Yeasted Water…

Use a wooden spoon to draw enough Flour into the Water to make a soft paste.Cover with a Tea towel and allow thepaste to form what is called a “Sponge”

The Paste will have expanded and become smooth.This should take about 20 minutes.

Pour most of the remaining Water in and keep adding until you have a firm moist dough.I needed an additional 2 or 3 Tablespoons.

Turn the Dough out on a Floured surface…

Knead the Dough for about ten minutes until it is smooth and almost shiny.The tendency is to cut this step short…I advise against it This is the Soul of traditional Bread Making.Once you learn to do it it is almost hypnotic.

Form the Dough into a Ball and roll it around in an Oiled Bowl.Cover it with a tea Towel and let it rise for about 2 hours.

Punch it down,Cover it again and let it rest for at least 10 minutes…

Form it into a Loaf,Lay it on a Floured baking sheet,cover with the Tea Towel and let it proof for about 45 minutes…

Cut 5 diagonal slashes about 1/4 to 1/2 inch deep.You really need a VERY sharp blade or the crust will tear.

Bake it in a preheated 425 oven for 35 to 45 minutes, depending on your oven.Cool it on a rack and ENJOY!

At 51 I have NEVER been a fan of White Bread…Until today!

A year of Bread!

Posted in Breads and Pasta... on November 1, 2011 by Chowyunfood

These are some of the Breads I have made in the past year or so since Lisa convinced me that, I COULD Bake!

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