tag:blogger.com,1999:blog-80334189594837652282024-03-13T12:21:40.019-07:00Wandering BreadRyanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-8033418959483765228.post-45501045868921653532012-12-11T00:34:00.000-08:002012-12-15T00:22:08.947-08:00Sourdough Ruchbrot<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CT2_CqN8pXU/ULn8RrovNzI/AAAAAAAAAj8/RW7h2jmdjxs/s1600/IMG_2938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CT2_CqN8pXU/ULn8RrovNzI/AAAAAAAAAj8/RW7h2jmdjxs/s640/IMG_2938.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i>Get it? "W" slash?</i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
One week until I'm deep in the heart of Texas! I thought I'd make the best of my last week here in Switzerland by trying out some flour that is only available here: Ruchmehl. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
Ruchmehl is a wheat flour that is somewhere in between medium and whole wheat. It has a great full flavor but it's easier to develop gluten than full whole wheat. Traditionally Ruchbrot is a bit more dense and is made with commercial yeast instead of sourdough, but hey, this is my blog so I get to do whatever I want...</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-z-KQpvnmgkE/UMbsp0vqhxI/AAAAAAAAAkU/U_KOLnWCsj4/s1600/IMG_2943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-z-KQpvnmgkE/UMbsp0vqhxI/AAAAAAAAAkU/U_KOLnWCsj4/s640/IMG_2943.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u>Formula</u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><br /></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Levain:</b></div>
<div class="separator" style="clear: both; text-align: left;">
30g sourdough starter</div>
<div class="separator" style="clear: both; text-align: left;">
60g Ruchmehl (or substitute medium whole wheat)</div>
<div class="separator" style="clear: both; text-align: left;">
60g water</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Final Dough:</b></div>
<div class="separator" style="clear: both; text-align: left;">
150g (all) levain</div>
<div class="separator" style="clear: both; text-align: left;">
500g Ruchmehl</div>
<div class="separator" style="clear: both; text-align: left;">
350g water</div>
<div class="separator" style="clear: both; text-align: left;">
12g salt</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u>Method</u></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both;">
1. Build your levain and in a separate bowl mix the flours and water to a shaggy mass. Put the dough in the fridge and leave the levain out for 8-12 hours, or however long it takes your levain to rise and just start to fall.</div>
<div class="separator" style="clear: both;">
2. Mix the now active levain and salt into the dough using the "fold in the bowl" method. </div>
<div class="separator" style="clear: both;">
3. Wait 30 minutes then do two more fold in a bowls at 30 minute intervals.</div>
<div class="separator" style="clear: both;">
4. Do two "stretch and folds" on a bench or in your hands at 30 minute intervals.</div>
<div class="separator" style="clear: both;">
5. Let the dough rest at room temp until it has gained about a third in size, about one more hour.</div>
<div class="separator" style="clear: both;">
6. Put in the fridge for 18 to 24 hours.</div>
<div class="separator" style="clear: both;">
7. Turn the dough out onto a lightly flour surface and pre shape into a round.</div>
<div class="separator" style="clear: both;">
8. After one hour, shape into a boule and place seam side up in a floured banneton for about 45 minutes or until it passes the poke test. Preheat a cast iron pot in a preheated oven at 480 for 30 minutes.</div>
<div class="separator" style="clear: both;">
9. Turn the dough out onto a strip of parchment paper, score and place in cast iron pot with the lid for 30 minutes.</div>
<div class="separator" style="clear: both;">
10. Remove the lid and bake for another 10 minutes or it has an internal temperature of 210 fahrenheit.</div>
<div class="separator" style="clear: both;">
11. Turn the oven off, use the parchment paper to remove the boule from the pot and place directly on a rack in the oven with the door ajar for another 15 minutes. </div>
<div class="separator" style="clear: both;">
12. Cool completely before slicing.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-o8IT7Ysb_pk/UMbvI1vfNeI/AAAAAAAAAkw/HeWkoR0euFA/s1600/IMG_2965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-o8IT7Ysb_pk/UMbvI1vfNeI/AAAAAAAAAkw/HeWkoR0euFA/s640/IMG_2965.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JbGpnPEtpGE/UMbvHh2W5fI/AAAAAAAAAks/VTupN__s7RY/s1600/IMG_2953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-JbGpnPEtpGE/UMbvHh2W5fI/AAAAAAAAAks/VTupN__s7RY/s640/IMG_2953.jpg" width="640" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Awesome full wheaty flavor with a moist crumb and crunchy crust. Doesn't hurt to slather some ripe camembert all over it. Win.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sending this to Susan at <a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a>.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<i>Update:</i></div>
<div class="separator" style="clear: both; text-align: left;">
MC from the wonderful bread blog <a href="http://www.farine-mc.com/2012/12/there-will-be-no-more-posts.html">Farine</a> lost her six year old grandson in today's mass shooting in Connecticut. I have no words to adequately express the sorrow I feel in the face of this tragedy and I cannot imagine what it would feel like to have my children taken from me in this way. My prayers are with her and everyone else affected on this terrible day. If you would like to express condolences for MC you can do it <a href="http://www.farine-mc.com/2012/12/there-will-be-no-more-posts.html">here</a>.</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com7tag:blogger.com,1999:blog-8033418959483765228.post-2493028232024767762012-12-01T01:44:00.001-08:002012-12-01T10:17:34.254-08:00Disaster Recovery - White Spelt "City Bread" <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_wSE57G8Jtc/ULmklc3YJSI/AAAAAAAAAi0/teYWhg3BhtI/s1600/IMG_2892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-_wSE57G8Jtc/ULmklc3YJSI/AAAAAAAAAi0/teYWhg3BhtI/s640/IMG_2892.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sometimes making bread can be a spiritual, meditative, mindful experience. Sometimes I address the flour, the water, the salt, the levain with respect and gratitude and let it guide me, full of thankfulness while I watch the dough metamorphosize into bread. This was not one of those times. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><b><u>Formula</u></b><br />
Do yourself a favor and go get the real formula from <a href="http://tartine-bread.blogspot.ch/2012/11/well-hello-there-beautiful.html">Francis-Olive's blog, Tartine Bread Experiment</a>.<br />
<b><br /></b>
<b><u>Schedule</u></b><br />
<b>Tuesday</b><br />
8am - Wake up in Münich hotel room on day of audition. Check email. Receive compliment on blog. Reverse stalk complimenter to her blog, "<a href="http://tartine-bread.blogspot.ch/2012/11/well-hello-there-beautiful.html">Tartine Bread Experiment</a>". Read.<br />
10am - Continue reading lengthy, but witty and informative post. Admire nifty spiral slash. Make mental note to comment on blog at some point. Eat breakfast.<br />
11am - Check out of hotel. Walk to Starbucks.<br />
12pm - Drink coffee. Read about bread. Try not to think about audition. Repeat.<br />
1:30pm - Go to theater. Wait around forever. Sing audition. Self criticize.<br />
4:30pm - Get on train back to Switzerland. Eat sausage and drink beer on train because that's how you roll.<br />
10pm - Kiss wife. Forget to feed sourdough starter.<br />
<br />
<b>Wednesday</b><br />
7am - Coffee. School work with seven year old. Lots more coffee.<br />
8am - Comment on complimenters blog, lamenting the lack of white spelt in Switzerland.<br />
12pm - Go to grocery store. Notice white spelt. Feel dumb. Buy white spelt.<br />
1pm - Make levain for "City Bread" even though your starter is a vinegary puddle and if you start now, you will still be folding dough at midnight.<br />
6pm - Notice levain is still not ready.<br />
7pm - Say to hell with it and go ahead and make dough.<br />
7:02pm - Break thrift-store-bought-analog-scale while weighing flour. Eyeball the measurements from here on out. Boil some spelt berries. Throw them in, cause why not. Notice that dough feels really wet. Don't do anything about it.<br />
8pm to 10:30pm - Add salt. Fold dough a few times. Realize you are too tired to give a crap about bread right now. Come up with brilliant plan to turn this into <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0">Jim Lahey's No Knead Bread</a> by going to sleep and dealing with it in the morning.<br />
<br />
<b>Thursday</b><br />
5:50am - Wake up with your three year old son who is ready to eat cereal, sing at the top of his lungs and play "car crash".<br />
6am - Notice that dough looks like soup. Turn it out onto floured table. Watch it spread out the entire length of table. Curse under breath. <strike>Violently smash dough into a different shaped puddle</strike> fold dough several times. Add flour. A lot of flour.<br />
6:15 - Add more flour.<br />
7am - Curse louder this time. Shape into boules.<br />
10am - Notice dough isn't really proofed yet.<br />
10:02am - Say to hell with it again. Slash dough in awesome spiral shape. Bake in a pot for a while.<br />
10:30am - Uncover pot. High five everyone in the room because bread is not a pancake.<br />
10:45am - Remove bread to cool. Marvel at awesome spiral slash.<br />
5pm - Cut into bread. Notice the less than open, but still not bad crumb. Eat. Enjoy tasty crumb and crunchy crust.<br />
5:05pm - Spread non pasteurized, raw milk camembert on bread. Giggle uncontrollably because it's just that good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Iv0SKiHzA9s/ULnLA4Sp4PI/AAAAAAAAAjM/4_DhaIF4WFI/s1600/IMG_2904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Iv0SKiHzA9s/ULnLA4Sp4PI/AAAAAAAAAjM/4_DhaIF4WFI/s640/IMG_2904.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-joCdCpem-hM/ULnLC55s_QI/AAAAAAAAAjY/HKuDuRi2DXc/s1600/IMG_2916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-joCdCpem-hM/ULnLC55s_QI/AAAAAAAAAjY/HKuDuRi2DXc/s640/IMG_2916.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-U-MEqoN_MFw/ULnLDy8HA4I/AAAAAAAAAjg/_3xhLLSsPgs/s1600/IMG_2924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-U-MEqoN_MFw/ULnLDy8HA4I/AAAAAAAAAjg/_3xhLLSsPgs/s640/IMG_2924.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mqQPAqFyz3Q/ULnLCLFUhaI/AAAAAAAAAjQ/qtb-kAFoXxw/s1600/IMG_2911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-mqQPAqFyz3Q/ULnLCLFUhaI/AAAAAAAAAjQ/qtb-kAFoXxw/s640/IMG_2911.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Please, do not try this at home. But if you do, let me know how it goes... and good luck with your audition!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com7tag:blogger.com,1999:blog-8033418959483765228.post-40978593683640074522012-11-25T08:45:00.000-08:002012-11-25T10:55:45.878-08:0036 Hour Post Thanksgiving Sourdough Comfort Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TBu_c2wa4bc/ULIxDJxq4fI/AAAAAAAAAhs/bP1R9qvkxLE/s1600/IMG_2851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-TBu_c2wa4bc/ULIxDJxq4fI/AAAAAAAAAhs/bP1R9qvkxLE/s640/IMG_2851.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After an awesome expat Thanksgiving my wife has inexplicably left town to have a "weekend with her girlfriends" in "Barcelona" while the kids and I eat leftovers for two days. (She may in fact be hiding in a nearby hotel, taking a very long nap. I have no proof either way.) </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;">
This may sound decadent of her, but she has been away from the kids literally two times ever. Once for a business trip and once for a funeral. Never for fun. And although I am pretty much a blubbering puddle of stupid without her, I thought it wise to acquiesce to her needs in this specific instance, hoping that it might be a good way to bank some points for future unspecified negotiations. ("Sweetheart, don't you think what our kitchen really needs is a six level steam injected bread oven?") </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So while she was ordering rioja and tapas from Alejandro, the handsome waiter who "doesn't speak english", I decided to <strike>lock the kids in their room with a stack of coloring books and half a leftover sweet potato pie</strike> distract myself by making bread. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O0b1aLzafpc/ULJBYe2nZUI/AAAAAAAAAiE/4spNfdifGew/s1600/IMG_2853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-O0b1aLzafpc/ULJBYe2nZUI/AAAAAAAAAiE/4spNfdifGew/s640/IMG_2853.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This loaf is a 10% rye sourdough boule made with a combination of techniques taken from <a href="http://www.wanderingbread.com/2012/11/san-joaquin-sourdough.html">David Snyder's San Joaquin Sourdough</a> and <a href="http://www.wanderingbread.com/2012/11/ying-shis-36-hour-baguette-formula.html">txfarmer's 36 Hour Baguettes</a>. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Formula:</b></div>
<div class="separator" style="clear: both; text-align: left;">
150g active firm sourdough starter (1 part starter, 3 parts water, 5 parts bread flour)</div>
<div class="separator" style="clear: both; text-align: left;">
450g bread flour</div>
<div class="separator" style="clear: both; text-align: left;">
50g whole rye flour</div>
<div class="separator" style="clear: both; text-align: left;">
360g water</div>
<div class="separator" style="clear: both; text-align: left;">
11g salt</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Method:</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Mix the flours and water to a shaggy mass and let rest for 12 hours. At the same time refresh your starter.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Mix the now active starter and salt into the dough using the "fold in the bowl" method. </div>
<div class="separator" style="clear: both; text-align: left;">
3. Wait 30 minutes then do to more fold in a bowls at 30 minute intervals.</div>
<div class="separator" style="clear: both; text-align: left;">
4. Do two "stretch and folds" on a bench or in your hands at 30 minute intervals.</div>
<div class="separator" style="clear: both; text-align: left;">
5. Let the dough rest at room temp until it has gained about a third in size, about one more hour.</div>
<div class="separator" style="clear: both; text-align: left;">
6. Put in the fridge for 18 to 24 hours (I did about 22 hours).</div>
<div class="separator" style="clear: both; text-align: left;">
7. Turn the dough out onto a lightly flour surface and pre shape into a round.</div>
<div class="separator" style="clear: both; text-align: left;">
8. After one hour, shape into a boule and place seam side up in a floured banneton for about 45 minutes or until it passes the poke test. Preheat a cast iron pot in a preheated oven at 480 for 30 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
9. Tuen the dough out onto a strip of parchment paper, score and place in cast iron pot with the lid for 30 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
10. Remove the lid and bake for another 10 minutes or it has an internal temperature of 210 fahrenheit.</div>
<div class="separator" style="clear: both; text-align: left;">
11. Turn the oven off, use the parchment paper to remove the boule from the pot and place directly on a rack in the oven with the door ajar for another 15 minutes. </div>
<div class="separator" style="clear: both; text-align: left;">
12. Cool completely before slicing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-W37ol-LBRHo/ULJJjglLSDI/AAAAAAAAAic/k0QxipUm1Ec/s1600/IMG_2868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-W37ol-LBRHo/ULJJjglLSDI/AAAAAAAAAic/k0QxipUm1Ec/s640/IMG_2868.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It was very tasty and made great leftover sandwiches. I'm sure my wife will be super jealous and wish she had never left for the weekend to have "fun" with her "friends".</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Submitted to <i><a href="http://www.wildyeastblog.com/">YeastSpotting</a></i> </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com3tag:blogger.com,1999:blog-8033418959483765228.post-77302949298406622012-11-20T06:20:00.000-08:002012-11-20T06:20:36.021-08:00Wonderbread is Dead. Long Live Wonderbread: Three Hour, No Knead, White Bread <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PiDRWvzu5bc/UKuDit2L0NI/AAAAAAAAAgk/VRk-bBMS8t4/s1600/IMG_2608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-PiDRWvzu5bc/UKuDit2L0NI/AAAAAAAAAgk/VRk-bBMS8t4/s640/IMG_2608.jpg" width="640" /></a></div>
<br />
At the time of this writing Wonderbread is due to shut down operations in the US. This <strike>food product, lacking in any nutrition or flavor which includes <a href="http://theysmell.com/wonder-bread-ingredients/">twelve different kinds of rat poison</a></strike> American food icon will be missed by dozens, if not scores, of people across the globe. Happily for the picky toddlers and toothless elderly of the world, fluffy, soft, white sandwich bread (New and Improved! Now With Flavor! 100% Less Radioactive Shelf-Life Extending Preservatives!) is extremely easy to make at home.<br />
<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lxNEl1wp0Cg/UKuHH12jL-I/AAAAAAAAAg8/V2mMIsOphic/s1600/IMG_2604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-lxNEl1wp0Cg/UKuHH12jL-I/AAAAAAAAAg8/V2mMIsOphic/s640/IMG_2604.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If you really want to impress your sandwich eaters, give <a href="http://www.thefreshloaf.com/node/23061/extremely-sourdough-soft-sandwich-bread-most-shreddble-soft-velvety-ever">txfarmers soft sourdough sandwich formula</a> a try. It's awesome. If you are like me, however, and your family goes through several loaves of sandwich bread per week, mostly eaten by picky children who don't appreciate the slight tang of sourdough with their PB&Js, and you'd rather not put in quite that much effort, try this. It's still tasty and soft, and a hundred times better than any stuff you can buy in a bag at the grocery store. Cheaper too.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SwRxw76HPDk/UKuKUdva4TI/AAAAAAAAAhU/9oacC-lp66U/s1600/IMG_2603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-SwRxw76HPDk/UKuKUdva4TI/AAAAAAAAAhU/9oacC-lp66U/s640/IMG_2603.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>RECIPE (makes 1 medium loaf)</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: left;">
300gr (or about 3 cups) unbleached all-purpose flour</div>
<div class="separator" style="clear: both; text-align: left;">
195gr (or about 3/4 cup to 1 cup) 2% milk (lower or higher fat is fine, just add or subtract a bit of butter)</div>
<div class="separator" style="clear: both; text-align: left;">
2 Tbs softened butter</div>
<div class="separator" style="clear: both; text-align: left;">
1 heaping Tbs honey</div>
<div class="separator" style="clear: both; text-align: left;">
1 egg white (not entirely necessary but it does make it fluffier)</div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp salt</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 tsp instant or fast rising yeast</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Instructions:</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. In a large microwave safe bowl heat the milk in the microwave for 30 second intervals until it feels very warm but not scalding, about 100 degrees fahrenheit. If you forgot to take your butter out of the fridge earlier you can add it to the milk in the microwave.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
2. Add all the rest of the ingredients and mix very well. You can do this with a spoon, but it's really fun to do with your hands. (alternatively, if you have a stand mixer, you can mix it all together until the dough forms a ball, about 10 minutes, then skip to step 4.)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
3. Every 15 minutes for about an hour do a "stretch and fold in the bowl". That just means pick up one edge of the dough and fold it across, then move a little to the side of the first one and do it again, working your way around the dough until you've done about 20 strokes or until the dough resists and feels like it might start to break. The whole process shouldn't take more than 30 seconds each time.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
4. After about an hour of this the dough will have doubled. If not give it 15 more minutes to rest.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
5. Turn the dough out onto a lightly floured surface, smooth side down. Punch <i>all</i> the air out and form into a ball with a similar motion as the stretch and fold, stretching the dough over itself a bit at a time. Let rest for 10 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
6. At this point you can flatten the dough out into a pancake, degassing it again, and roll it into a log and put it into a greased loaf tin. Or, if you want to be fancy like me, follow <a href="http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread">txfarmer's shaping guide</a>. Basically, you just divide the dough into three of four sections, flatten each piece out, roll into a log then let rest for 10 minutes. Flatten them out again along the seam and roll up tight. Place them evenly spaced in the loaf tin, they will meld together as they proof.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
7. Let the dough rise for about 45 minutes to an hour, or until it has come about an inch over the top of the pan. Preheat the oven to 375 degrees fahrenheit.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
8. Bake in the middle of the oven for 15 minutes, then tent the top with foil when the bread is golden brown. Bake for another 20 - 30 minutes, until it has an internal temperature of about 195 degrees fahrenheit or it sounds hollow when you knock on the bottom.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
9. Take it out of the loaf tin and brush with butter while it's still warm. Let cool completely before slicing. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After it's cool, you can keep it in am unsealed plastic bag at room temperature. It should last about five days or so, though it's never lasted that long in our house.</div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com3tag:blogger.com,1999:blog-8033418959483765228.post-41417229439310206702012-11-17T23:38:00.002-08:002012-11-19T02:54:37.542-08:00San Joaquin Sourdough<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kJ8Z4RVRXeI/UKiNRDJmaTI/AAAAAAAAAfw/pMJ4fEcoWT4/s1600/IMG_2533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-kJ8Z4RVRXeI/UKiNRDJmaTI/AAAAAAAAAfw/pMJ4fEcoWT4/s640/IMG_2533.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Along with <a href="http://www.wanderingbread.com/2012/11/ying-shis-36-hour-baguette-formula.html">txfarmer's 36 hour baguettes</a>, one of the other well known sourdough formulas on <a href="http://www.thefreshloaf.com/node/14140/san-joaquin-sourdough-another-variation-produces-best-flavor-yet">The Fresh Loaf is David Snyder's San Joaquin Sourdough</a>. David is one of the regular posters over there and he puts out beautiful loaf after beautiful loaf. He has posted several iterations of his "SJSD" formula and you can find the one I used <a href="http://www.thefreshloaf.com/node/14140/san-joaquin-sourdough-another-variation-produces-best-flavor-yet">here</a>. Check out <a href="http://www.thefreshloaf.com/node/30978/san-joaquin-sourdough-36-hour-cold-retardation">this one too</a>, look at those ears!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a name='more'></a><br /><br />
<div class="" style="clear: both; text-align: left;">
<br />
<a href="http://3.bp.blogspot.com/-SgQ-JYHl9Xk/UKiNQAh-67I/AAAAAAAAAfs/Bj4Ms3x29Rc/s1600/IMG_2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-SgQ-JYHl9Xk/UKiNQAh-67I/AAAAAAAAAfs/Bj4Ms3x29Rc/s400/IMG_2529.jpg" width="333" /></a>David posted a very interesting history of the San Joaquin Sourdough, "During the 1970's and 1980's, a group of younger French boulangers rebelled against the industrial baguettes that had been replacing the traditional baguettes in France since WW II. Presumably influenced by the teaching of Prof. Raymond Calvel, who emphasized the importance of a long slow fermentation to develop the flavor of bread, they introduced a cold retardation stage during bulk fermentation (before the dough is divided and shaped). In 2008, a young Parisian boulanger named Anis Bouabsa won the annual award for the best baguette in Paris using this procedure.<br />
<br />
Janedo, a French home baker (born and raised in Vancouver, BC, for your interest) and member of TFL visited Bouabsa's boulangerie and learned about his method, which she then shared with us here. Over the ensuing months, a number of us made baguettes using Bouabsa's formula. Jane and I began fiddling with it - adding some rye flour and some levain, and, eventually, leaving out the commercial yeast altogether. Then I started using this dough to make bâtards and, occasionally, boules. Thus, the San Joaquin Sourdough was born."</div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
While I still have a long way to go to get near David's expertise in terms of shaping, fermentation and everything, else even a poseur like myself can turn out a great tasting loaf by following his very specific instructions.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Yw5Sx_UOqHQ/UKiNRmd7opI/AAAAAAAAAf8/Bbtg100Vdok/s1600/IMG_2538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Yw5Sx_UOqHQ/UKiNRmd7opI/AAAAAAAAAf8/Bbtg100Vdok/s640/IMG_2538.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The crumb was softer that other sourdoughs I've made, with a wonderful flavor and a mild sour tang.</div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-2490037529600942422012-11-17T23:23:00.000-08:002012-11-19T02:25:28.901-08:00Sourdough Bread Bowls with Chicken Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-05s2TVdpXTc/UKh0zfu2BOI/AAAAAAAAAfM/3kf8wW3Md70/s1600/IMG_2505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-05s2TVdpXTc/UKh0zfu2BOI/AAAAAAAAAfM/3kf8wW3Md70/s640/IMG_2505.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
It's getting cold here in Basel and I'm homesick, so I made my version of comfort food: chowder in a bread bowl. Chowder is one of those things that just makes your whole body feel warm no matter how sick, cold, grumpy or cranky you might be. Plus if you eat your bowl, there are less dishes to clean. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FihZyGvUQ1Y/UKh0yXtv2dI/AAAAAAAAAfA/oNTf280TEw0/s1600/IMG_2489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-FihZyGvUQ1Y/UKh0yXtv2dI/AAAAAAAAAfA/oNTf280TEw0/s640/IMG_2489.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HEhMn3Xnw5k/UKiMjfWqejI/AAAAAAAAAfk/OOpFkLP564w/s1600/IMG_2486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-HEhMn3Xnw5k/UKiMjfWqejI/AAAAAAAAAfk/OOpFkLP564w/s640/IMG_2486.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Sourdough Bread Bowls (Makes three medium sized bowls or two large ones):</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Formula:</b></div>
<div class="separator" style="clear: both; text-align: left;">
150g 100% hydration sourdough starter</div>
<div class="separator" style="clear: both; text-align: left;">
425g bread flour</div>
<div class="separator" style="clear: both; text-align: left;">
275g water</div>
<div class="separator" style="clear: both; text-align: left;">
10g salt</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Method:</b></div>
<div class="separator" style="clear: both; text-align: left;">
1. Mix the mix the starter, flour and water to a shaggy mass. (N.B. "Shaggy Mass" is going to be my new band name.) Let rest for 30 minutes.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both;">
2. Sprinkle the salt over the dough and mix thoroughly using the “stretch and fold in the bowl” technique. Let it rest for 30 minutes.</div>
<div class="separator" style="clear: both;">
3. Repeat the “stretch and fold in the bowl” for 30 strokes 2 more times at 30 minute intervals.</div>
<div class="separator" style="clear: both;">
Transfer the dough to a lightly floured board, and do one stretch and fold.</div>
<div class="separator" style="clear: both;">
4. Form the dough into a ball and place in a lightly oiled bowl. Note the volume of the dough. Cover the bowl tightly. Let it rest for 30 minutes.</div>
<div class="separator" style="clear: both;">
5. Repeat the stretch and fold on the board. Reform the dough into a ball and replace it in the bowl.</div>
<div class="separator" style="clear: both;">
Allow the dough to continue fermenting until the volume has increased 50%.</div>
<div class="separator" style="clear: both;">
6. Put the dough into the fridge until the next morning, about 20 hours.</div>
<div class="separator" style="clear: both;">
7. Turn the dough out onto a lightly flour surface. Divide into three equal parts and loosely shape into rounds. Let rest for 60 minutes.</div>
<div class="separator" style="clear: both;">
8. Shape into boules and left proof in baskets or supported by tea towels for 30 to 45 minutes.</div>
<div class="separator" style="clear: both;">
9. Preheat oven to 460 fahrenheit.</div>
<div class="separator" style="clear: both;">
10. Slash and load into ove. Bake with steam for 20 minutes, then bake for 15 minutes longer, until they are golden brown and reach an internal temperature of 205 fahrenheit.</div>
<div class="separator" style="clear: both;">
11. To make bowls, cut down into the top in a circle, not all the way through. Then use your hand to tear out the middle in one piece. Serve the middle on the side for dipping.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Chicken Corn Chowder:</b></div>
<div class="separator" style="clear: both;">
<b>Ingredients</b></div>
<div class="separator" style="clear: both;">
4 cups of milk</div>
<div class="separator" style="clear: both;">
1 cup diced potato</div>
<div class="separator" style="clear: both;">
1 cup diced carrot</div>
<div class="separator" style="clear: both;">
1 ear fresh corn (or one small can of corn)</div>
<div class="separator" style="clear: both;">
1 medium sized chicken breast</div>
<div class="separator" style="clear: both;">
4 strips bacon</div>
<div class="separator" style="clear: both;">
1 cup water</div>
<div class="separator" style="clear: both;">
2 Tbs flour </div>
<div class="separator" style="clear: both;">
1/2 tsp nutmeg</div>
<div class="separator" style="clear: both;">
1/2 cup shredded cheddar</div>
<div class="separator" style="clear: both;">
salt and pepper to taste</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<b>Instructions:</b></div>
<div class="separator" style="clear: both;">
1. Cut corn off cob, set both aside.</div>
<div class="separator" style="clear: both;">
1. In a heavy pot bring carrot, corn cob (just the cob), milk and a few sprinkles of salt to a simmer on low heat. Stir often. </div>
<div class="separator" style="clear: both;">
2. Meanwhile cook bacon until crispy. Set aside.</div>
<div class="separator" style="clear: both;">
3. Cook chicken in bacon fat over medium high heat until cooked through and golden brown. Set aside.</div>
<div class="separator" style="clear: both;">
4. Add potato to soup.</div>
<div class="separator" style="clear: both;">
5. Shred chicken into bite size bits.</div>
<div class="separator" style="clear: both;">
6. In a separate bowl whisk together water and flour to make a slurry.</div>
<div class="separator" style="clear: both;">
7. When the vegetables are just tender, add the chicken, corn, nutmeg and slurry.</div>
<div class="separator" style="clear: both;">
8. Simmer for another 15-20 minutes until thickened.</div>
<div class="separator" style="clear: both;">
9. Check for salt and pepper, then ladle into bread bowls.</div>
<div class="separator" style="clear: both;">
10. Top with crumbled bacon and shredded cheddar.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-73717581094633064342012-11-14T06:57:00.000-08:002012-11-20T03:35:25.316-08:00Sourdough Spelt Country Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-agC7w00jCYE/UKOpMefHIaI/AAAAAAAAAd0/P4dXhKctBqc/s1600/spelt2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-agC7w00jCYE/UKOpMefHIaI/AAAAAAAAAd0/P4dXhKctBqc/s640/spelt2.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
I am knee deep in dough. I fear my wife will be staging an intervention soon. Enjoy it while it lasts, folks.<br />
<br />
<br />
<a name='more'></a><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Tt6iZyTT9ac/UKOvb20FgeI/AAAAAAAAAeY/oR7SIvmU0xA/s1600/spelt4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Tt6iZyTT9ac/UKOvb20FgeI/AAAAAAAAAeY/oR7SIvmU0xA/s640/spelt4.jpg" width="640" /></a></div>
<br />
This is my first time working with spelt flour since I made a wheat intolerant friend some spelt pizza about ten years ago. I remember having some issues handling the pizza dough back then and this was similar. The dough argued with me when I tried to shape it, complaining that it had a lower gluten content and therefore was not required to sit up straight like a proper dough. After slapping it around a bit we compromised and agreed that a slight slouch was acceptable.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jjsCTPL1kLg/UKOvcvUu5AI/AAAAAAAAAec/vH3KCAjq6vM/s1600/spelt5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-jjsCTPL1kLg/UKOvcvUu5AI/AAAAAAAAAec/vH3KCAjq6vM/s640/spelt5.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<i>Notice that the crumb is making a face that says, "How COULD you?"</i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gD0wgL5mofg/UKOvdfHXHlI/AAAAAAAAAek/i_NHaJ4jysI/s1600/spelt6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-gD0wgL5mofg/UKOvdfHXHlI/AAAAAAAAAek/i_NHaJ4jysI/s640/spelt6.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
It has a lovely earthy flavor with a mild sourdough tang. Crackly crust and soft, cool crumb.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BqhMufh3jgc/UKOvbKMUmSI/AAAAAAAAAeQ/ohEdMt6hL0M/s1600/spelt3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-BqhMufh3jgc/UKOvbKMUmSI/AAAAAAAAAeQ/ohEdMt6hL0M/s640/spelt3.jpg" width="640" /></a></div>
<br />
<div>
<b><br /></b>
<b>FORMULA</b></div>
<div>
<b>Levain</b></div>
<div>
20g sourdough starter</div>
<div>
40g whole spelt flour</div>
<div>
40g lukewarm water</div>
<div>
<br /></div>
<div>
<b>Final Dough</b></div>
<div>
100g levain</div>
<div>
100g whole spelt flour</div>
<div>
360g bread flour</div>
<div>
335g cold water</div>
<div>
10g salt<br />
<br />
<b>METHOD</b><br />
Here are the days/times I did everything so you can see how it works out day to day.<br />
<br />
Monday at 7pm - Mix the levain. In a separate container mix the flours and water for the final dough. Cover the levain and leave it at room temp. Cover the dough and put it in the refrigerator.<br />
<br />
Tuesday at 7am, 12 hours later - Mix the levain, the salt and the dough together until well incorporated. Wait 30 minutes, then turn the dough out onto a lightly oiled surface. Clean the dough bits out from your work bowl and lightly oil it. Fold the dough onto it's self four times to get a square. Put it back in the bowl seam side down. Wait 30 more minutes then gently turn the dough out onto one hand and with the other hand fold the dough over once and then a second time with the first hand and put it back into the bowl. Repeat this last step every 30 minutes for about two and a half hours or until the dough has gained about a third in volume.<br />
<br />
Tuesday at about 10am, 3 hours later - When the dough has gained a third or so in volume, cover it and put it in the fridge.<br />
<br />
Wednesday at 7am, 21 hours later - Turn the dough out onto a lightly floured surface and divide into two. (If you want one large boule, skip this step.) Let the dough rest for 30 minutes. Shape each loaf into a round, wait 10 minutes, then shape into bâtards. Place the dough in proofing baskets, seam side up, or support them with rolled up and floured tea towels. Let proof for about one hour, depending on the temperature of the room. Preheat the oven with a pizza stone or a covered cast iron pot in it to 500F.<br />
<br />
Wednesday at about 8:45-9am, 2 hours later - Place the dough onto a pizza peel or parchment paper and put into the oven, either on a stone with added steam, or a cast iron pot. Turn oven down to 475. Bake for 20 minutes with steam and another 15 without. Turn off the oven and leave the door cracked for 15 minutes. Let cool completely before slicing.<br />
<br />
<i>Submitted to <a href="http://www.wildyeastblog.com/2012/11/16/yeastspotting-11-16-12/">YeastSpotting</a></i></div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com8tag:blogger.com,1999:blog-8033418959483765228.post-66995048890338116012012-11-13T00:07:00.000-08:002012-11-19T02:42:19.865-08:00Sourdough Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dE9-B_zSZHQ/UKHzVZXyH-I/AAAAAAAAAdQ/sMIJrM-Q-70/s1600/IMG_2437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-dE9-B_zSZHQ/UKHzVZXyH-I/AAAAAAAAAdQ/sMIJrM-Q-70/s640/IMG_2437.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Aside from pie, I am not allowed to bake desserts at my house. There are several good reasons for this. My wife is better at it, she enjoys it, and I have a way of, well, let's say <i>taking over projects</i>. Some people might call me a bit obsessive, I like to say <i>focused</i>. To me, figuring out every tiny little detail, historical fact, or exact technique is a good time. Apparently, not everyone feels similarly. Fortunately, with baking as with life, my wife manages to gracefully sidestep the manic, obsessive, <i>focus</i> that I employ so well, while still getting things done beautifully. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><br /><br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This banana bread is a perfect example. She did not spend five hours on the internet researching caramelization rates of bananas, nor did she throw flour across the room and curse when we had a bit more batter than expected, she also didn't throw a tantrum and give up when she realized we didn't have any shortening. She just made beautiful, fragrant, delicious bread.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-04DCHljQKAI/UKHzYZB5OKI/AAAAAAAAAdY/yOL3ac4-GHA/s1600/IMG_2440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-04DCHljQKAI/UKHzYZB5OKI/AAAAAAAAAdY/yOL3ac4-GHA/s640/IMG_2440.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
It tasted fantastic. The slight tang of the sourdough complemented the caramelized banana beautifully. We slathered it in honey butter and as we took our first bites, speech gave over into primal grunts of approval followed total silence, because really, words fail.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-y-GT_xY8fOk/UKHzZIXnSDI/AAAAAAAAAdg/86kF9xr9I40/s1600/IMG_2441.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-y-GT_xY8fOk/UKHzZIXnSDI/AAAAAAAAAdg/86kF9xr9I40/s400/IMG_2441.jpg" width="266" /></a></div>
<br />
<br />
This recipe comes from <a href="http://www.amazon.com/Complete-Sourdough-Cookbook-Don-Holm/dp/0870042238">The Complete Sourdough Cookbook</a> via <a href="http://www.thefreshloaf.com/recipes/sourdoughbananabread">buddye at The Fresh Loaf</a>. We made a couple of adjustments, the original calls for nuts (the kiddos eschew nuts in bread, grr) and we didn't have shortening so we substituted butter. Also we doubled it to get two loaves instead of one. Here's what we ended up with:<br />
<br />
2/3 cup butter<br />
2 cups sugar<br />
2 eggs<br />
4 cups all-purpose flour<br />
2 tsps baking powder<br />
1 tsp baking soda<br />
2 tsp salt<br />
2 cups mashed banana<br />
2 cups discarded sourdough starter<br />
2 tsp vanilla extract<br />
<br />
Cream together the butter and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture to the first mixture, stirring just until blended. Pour into two greased 9x5" loaf pans. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool before slicing. (Yeah right, not gonna happen)Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-66319040778237260612012-11-09T04:36:00.000-08:002012-11-19T02:42:59.986-08:00Pesto Sourdough Baguettes - Garlic Bread on Steroids<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lIFWSAQu4Fs/UJzXaOXwmmI/AAAAAAAAAbg/FFaRVYclu6Q/s1600/pesto+sourdough6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-lIFWSAQu4Fs/UJzXaOXwmmI/AAAAAAAAAbg/FFaRVYclu6Q/s640/pesto+sourdough6.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: center;">
My love affair with all things Italian, especially the food, started long before I took my first trip to Rome as a teenager. One of my fondest food memories from childhood is eating at "fancy" restaurants once a week with my grandmother. She was an expert on foods of the world, having spent the last twenty years of her life travelling all over the map from Nepal to London, Kenya, Paris, and Rome. She would take me to the one Italian restaurant in Long Beach, California with an Italian chef and tell me that it was <i>almost</i> like being in Italy. <br />
<br />
<br />
<a name='more'></a><br /><br />
It was on one of these "date nights" that I first experienced <i>pesto genovese</i>: the heat of raw garlic with the sweet fragrance of fresh basil along with the salty creaminess of real <i>parmigiano reggiano </i>(something that has nothing to do with that sawdust in a green can) plus the chewy texture of ground up pine nuts mixed with olive oil that actually tastes like olives. I was hooked. To this day it is one of my favorite combinations of flavor.</div>
<div class="" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q_-CKs73zCM/UJzuaaulBEI/AAAAAAAAAcs/FLgwWw5tHL8/s1600/pesto+sourdough3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Q_-CKs73zCM/UJzuaaulBEI/AAAAAAAAAcs/FLgwWw5tHL8/s400/pesto+sourdough3.jpg" width="265" /></a><br />
<br />
<br />
<div style="text-align: left;">
Of course, I couldn't resist playing mad scientist by infusing my baguettes with pesto flavors instead of just making pesto and dipping my bread in it. The result was so ridiculously good it made me giggle. This takes "garlic bread" to an entirely different level.</div>
<br />
<br />
<br />
<div style="text-align: left;">
<b>Recipe:</b></div>
<div style="text-align: left;">
I used <a href="http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread" target="_blank">txfarmer's fantastic 36 hour baguettes</a> recipe. The only difference is after the autolyse I added about 1/3 cup of fresh basil cut into a chiffonade, raw garlic cut into small chunks (large enough so even with the baking they retain some raw garlic bite), about 1/2 cup of toasted pine nuts and about 1/3 cup grated parmigiano reggiano. I also used quite a bit of good olive oil in the bowl and on my hands during folding, and a bit of that flavor comes through as well. </div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Al4FiPF8T2I/UJzudKAQaeI/AAAAAAAAAc0/9TWOi65CG10/s1600/pesto+sourdough+crumb2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Al4FiPF8T2I/UJzudKAQaeI/AAAAAAAAAc0/9TWOi65CG10/s640/pesto+sourdough+crumb2.jpg" width="640" /></a></div>
<br />
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0eza2omeCIM/UJzud5zvQJI/AAAAAAAAAc4/4u0gceCCQ2U/s1600/pesto+sourdough5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0eza2omeCIM/UJzud5zvQJI/AAAAAAAAAc4/4u0gceCCQ2U/s640/pesto+sourdough5.jpg" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Best enjoyed with a bottle of pino grigio, thinly sliced prosciutto di parma, fresh figs and chunks of parmigiano reggiano, while sitting with someone you love in the shade of a Roman pine at the Villa Borghese gardens. If you can't swing all that, just take a deep whiff of that garlic and basil and caramelized wheat. It's <i>almost </i>like being there. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Submitted to <i><a href="http://www.wildyeastblog.com/2012/11/02/yeastspotting-11-2-12/"><span id="goog_701201695"></span>YeastSpotting<span id="goog_701201696"></span></a></i></div>
</div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com34tag:blogger.com,1999:blog-8033418959483765228.post-36561073787399501912012-11-08T00:07:00.002-08:002012-11-19T02:43:25.481-08:00Bánh Mì - Vietnamese Baguette Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PaPiDesFbh4/UJqrSlO2nZI/AAAAAAAAAaM/47DoTUHzPlM/s1600/Screen+Shot+2012-11-07+at+7.22.55+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://1.bp.blogspot.com/-PaPiDesFbh4/UJqrSlO2nZI/AAAAAAAAAaM/47DoTUHzPlM/s640/Screen+Shot+2012-11-07+at+7.22.55+PM.png" width="640" /></a></div>
<br />
With the income of an apprentice opera singer, a wife in non-profit, two car payments and a newborn daughter, our first few months in Houston required us to save our pennies whenever possible. Mostly that meant we drank cheap beer and ate even cheaper mexican food, but one of my very favorite budget-friendly meals from that time was a simple yet fantastic sandwich from a wonderful little vietnamese restaurant called <a href="http://www.lesgivrals.com/1.html" target="_blank">les Givral's Kahve</a>.<br />
<br />
<br />
<a name='more'></a><br /><br />
It's filled with either shredded pork or chicken, carrots, cucumber, cilantro and sliced raw hot peppers (!) but the star is actually the bread. It's a light baguette with thin and slightly crackly crust and a soft, sandwich style crumb. The price? Two bucks.<br />
<br />
I can't even make it at home for that cheap but at the moment I can't just go walk down the block to les Givral's to pick one up since I am in the land of no-cheap-yet-yummy-vietnamese-sandwiches-but-may-I-offer-you-some-very-fancy-and-expensive-cheese-dip-instead called Switzerland. So I'm doing it myself.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7WMZ5Jlet3w/UJqr2NJ741I/AAAAAAAAAac/AJCvV1-sxHI/s1600/Screen+Shot+2012-11-07+at+7.24.47+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="http://2.bp.blogspot.com/-7WMZ5Jlet3w/UJqr2NJ741I/AAAAAAAAAac/AJCvV1-sxHI/s640/Screen+Shot+2012-11-07+at+7.24.47+PM.png" width="640" /></a></div>
<br />
Vietnamese Sandwich Demi-Baguettes (makes two sandwiches)<br />
<br />
Formula:<br />
160g flour<br />
105g lukewarm water<br />
1/2 Tbsp sugar<br />
1 tsp dry active yeast<br />
3g salt<br />
<br />
Method:<br />
1. Mix the flour, water and yeast and let it sit for at least 30 minutes. (autolyse)<br />
2. Mix in the sugar and salt. Do about 5 or 10 minutes of <a href="http://www.youtube.com/watch?v=PvdtUR-XTG0" target="_blank">french slap-n-fold</a> style knead (so you don't have to add extra flour) until you have a medium level of gluten development.<br />
3. Let the dough rise until it almost doubled, then punch it down shape into a ball and let it rise again. You can skip the second rise if you want, but it makes the crumb fluffier which is nice for this bread. Each rise should take around an hour depending on your room temp.<br />
4. Divide in half and shape your dough into two baguettes. If you are a fancy-pants-professional-boulangerie-baker then let your dough proof seam side up in your <i>couche</i> (I'm not instructing you to stick it where the sun don't shine, <a href="http://www.kingarthurflour.com/shop/items/bakers-couche" target="_blank">a <i>couche</i> is a real thing</a>), but if you are a travelling opera singer, throw some flour on a tea towel and prop up your dough with some Wagner and Verdi like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Bb5jkmiVEO0/UJqro2zRW6I/AAAAAAAAAaU/Av1VDty37jg/s1600/Screen+Shot+2012-11-07+at+7.24.07+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="http://4.bp.blogspot.com/-Bb5jkmiVEO0/UJqro2zRW6I/AAAAAAAAAaU/Av1VDty37jg/s640/Screen+Shot+2012-11-07+at+7.24.07+PM.png" width="640" /></a></div>
<br />
<br />
5. Let it proof until it passes the poke test (ahem), about 45 minutes to an hour.<br />
6. Preheat your oven to 375. We don't want super thick dark crust on this and it the sugar will cause it to brown fast, which is the reason for the lower temp. Put the dough on a pizza peel or parchment paper, slash it, put it in the oven with your favorite steaming method for 20 minutes, then without steam for about another 5 or 10 minutes until it's golden brown and it sounds hollow when you knock on it.<br />
7. Let cool for at least 20 minutes, then cut it length wise, but not quite all the way through, so it opens like a hot dog bun.<br />
<br />
Filling:<br />
You can use any type of meat you like, or just vegetables, it's up to you. To copy my favorite version of this at les Givral's I used chicken breast, which I just poached lightly in broth until it was cooked through, shredded it and tossed it with salt and quite a lot of pepper. Then add shredded carrots, sliced cucumber, sliced hot peppers (as many as you can stand) and a good bunch of fresh cilantro. Finish with a squeeze of fresh lime juice.<br />
<br />
Really you can throw this together in any bread you want, and <a href="http://www.wanderingbread.com/2012/10/breaking-bread.html" target="_blank">if I had a real job</a> that didn't allow me to bake bread nearly every day, I might even do this with a store bought baguette. (Shock! Horror!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-U1T0ghqdpqY/UJtm68I4J1I/AAAAAAAAAaw/zZH3LWsJHYM/s1600/Screen+Shot+2012-11-08+at+9.01.10+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="http://4.bp.blogspot.com/-U1T0ghqdpqY/UJtm68I4J1I/AAAAAAAAAaw/zZH3LWsJHYM/s640/Screen+Shot+2012-11-08+at+9.01.10+AM.png" width="640" /></a></div>
<br />
If you happen to be in Switzerland, enjoy with a crazy cheap yet crazy strong (8.8%) and tasty <i>Starkbier</i>.<br />
<br />
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com4tag:blogger.com,1999:blog-8033418959483765228.post-16727153112222504772012-11-04T09:20:00.000-08:002012-11-10T22:51:23.064-08:00Korma Ciabatta: Turning Old Memories Into New<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aF9LNGGZDrM/UJahgz9uRYI/AAAAAAAAAZo/Du2NCCrSj4g/s1600/Screen+Shot+2012-11-04+at+5.45.08+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-aF9LNGGZDrM/UJahgz9uRYI/AAAAAAAAAZo/Du2NCCrSj4g/s640/Screen+Shot+2012-11-04+at+5.45.08+PM.png" width="640" /></a></div>
<br />
When Tonya and I lived in Manhattan we ate a lot of Indian food. Like twice a week. Ask me how many times we cooked said Indian food ourselves? Exactly zero times. We ate the same thing every single time- Navratan Korma, a mild cashew curry with vegetables. Since we moved to Houston and back in NYC our favorite Indian restaurant closed up shop, we've visited every Indian place in every city we've been to trying to track down a Navratan Korma that could live up to the newly-wed-memory of eating take out curry on the futon while the Yankees play the Sox on tv in our 400 square foot Hell's Kitchen apartment.<br />
<br />
We've since attempted to make it ourselves a few times, with reasonable results, but I thought maybe I'd try to forge some new memories with similar flavors and my new bread hobby; tofu, carrot, cucumber, arugula and yogurt sauce on curry ciabatta with raisins, cilantro and cashews.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NP4JWI-ijHE/UJahlx1b2GI/AAAAAAAAAZ4/zQc468TsLKk/s1600/Screen+shot+2012-11-04+at+3.21.39+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="http://3.bp.blogspot.com/-NP4JWI-ijHE/UJahlx1b2GI/AAAAAAAAAZ4/zQc468TsLKk/s640/Screen+shot+2012-11-04+at+3.21.39+PM.png" width="640" /></a></div>
<br />
I used my "lazy" recipe, which is basically <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html" target="_blank">Jim Lahey's No Knead Bread</a>. I just added about a tablespoon of curry powder, a handful of chopped cilantro, a few cashews and raisins. The dough was 80% hydration but I think I would go higher next time because the raisins sucked up a bunch of moisture and the crumb ended up a bit more closed than I intended. It turned out to be very tasty though.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-p-h92yv79Jw/UJahj5kuJJI/AAAAAAAAAZw/Od_yUezRic0/s1600/Screen+shot+2012-11-04+at+3.19.51+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://2.bp.blogspot.com/-p-h92yv79Jw/UJahj5kuJJI/AAAAAAAAAZw/Od_yUezRic0/s640/Screen+shot+2012-11-04+at+3.19.51+PM.png" width="640" /></a></div>
<br />
Today, instead of watching the Yankees, we spent Sunday afternoon practicing "The 50 States that Rhyme" with our six year old and chasing our super-hero-underoos-wearing three year old around our flat in Switzerland. So no, it's not the same. It was a winner none the less. Cheers to new memories.Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com0tag:blogger.com,1999:blog-8033418959483765228.post-89283963271478912332012-11-03T07:56:00.000-07:002012-11-10T22:49:27.719-08:00Ying Shi's 36 Hour Baguette Formula<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3GX-VZqAN-s/UJUhgzv-SRI/AAAAAAAAAYk/cjARbaSu1cE/s1600/36+Hour+Baguette+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="http://1.bp.blogspot.com/-3GX-VZqAN-s/UJUhgzv-SRI/AAAAAAAAAYk/cjARbaSu1cE/s640/36+Hour+Baguette+1.jpg" width="640" /></a></div>
<br />
Ying Shi is better known to the english speaking bread world as <a href="http://www.thefreshloaf.com/blog/txfarmer" target="_blank">txfarmer</a>. Her posts on <a href="http://www.thefreshloaf.com/" target="_blank">The Fresh Loaf</a> are are truly unbelievable with their innovative recipes and their jaw-drop-gorgeous photos. One recipe and it's many iterations has gained a sort of online copy-cat cult following: <a href="http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread" target="_blank">36 Hour Baguettes</a>. I've been itching to try my hand at this since I started with sour dough but I wanted to wait to grow my skills a bit, as this is a fairly advanced bread. As Ying herself says, the trickiest part is just knowing how manage the length of the fermentation. If your house or refrigerator is a few degrees warmer or cooler, or if your starter is really agressive or really lazy, your times can vary by several hours.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7H-QVVAuOkw/UJUJl4gWBQI/AAAAAAAAAYE/YhwS4KVMHu0/s1600/Screen+Shot+2012-11-03+at+12.56.48+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="http://1.bp.blogspot.com/-7H-QVVAuOkw/UJUJl4gWBQI/AAAAAAAAAYE/YhwS4KVMHu0/s640/Screen+Shot+2012-11-03+at+12.56.48+PM.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ONlzPykcFNw/UJUJnZnxAnI/AAAAAAAAAYM/L20JB4f_iuk/s1600/Screen+Shot+2012-11-03+at+12.57.35+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="http://4.bp.blogspot.com/-ONlzPykcFNw/UJUJnZnxAnI/AAAAAAAAAYM/L20JB4f_iuk/s640/Screen+Shot+2012-11-03+at+12.57.35+PM.png" width="640" /></a></div>
<br />
Please do not attempt to emulate my shaping here. I am still pretty bad at this. If you want to learn more about baguette shaping or shaping in general there are some good videos on <a href="http://www.youtube.com/results?search_query=baguette+shaping&oq=baguette+shaping&gs_l=youtube.3..0l2.1714.5777.0.5892.25.12.4.9.9.0.93.951.12.12.0...0.0...1ac.1.gQNY-J1M1hY" target="_blank">YouTube</a>.<br />
<br />
As the fermentation goes, I think I got darn close for a first time. The amazing thing about this formula is that even though the dough is super wet, the extra long autolyse, the stretch and folds and the long dough retardation give it a great structure. When I pulled the dough out of the bowl to shape, I couldn't believe how pillowy and soft it was. I've really never felt a dough quite like it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_UTWdbF3HFA/UJUu_6fzS0I/AAAAAAAAAZE/NEkBlKl4fUk/s1600/Screen+Shot+2012-11-03+at+3.47.44+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="http://3.bp.blogspot.com/-_UTWdbF3HFA/UJUu_6fzS0I/AAAAAAAAAZE/NEkBlKl4fUk/s640/Screen+Shot+2012-11-03+at+3.47.44+PM.png" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-H6DRePoX1_I/UJUvBbiCKWI/AAAAAAAAAZM/XWhl3dhbZdA/s1600/Screen+Shot+2012-11-03+at+3.48.20+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="http://4.bp.blogspot.com/-H6DRePoX1_I/UJUvBbiCKWI/AAAAAAAAAZM/XWhl3dhbZdA/s640/Screen+Shot+2012-11-03+at+3.48.20+PM.png" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
The crumb was wonderfully open and soft. I have a super awful bread knife at my disposal which shredded it a bit, and I maybe could have waited for it to cool a bit longer, but it tasted as good as any bread I've ever made, or bought at a bakery for that matter. It didn't need butter or anything because it has so much flavor. I highly recommend trying this recipe out if you are thinking about it. I will be making it often.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4tw_SDupDaA/UJUu8WHX_WI/AAAAAAAAAY0/TVl4RldibLs/s1600/Screen+Shot+2012-11-03+at+3.45.55+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-4tw_SDupDaA/UJUu8WHX_WI/AAAAAAAAAY0/TVl4RldibLs/s640/Screen+Shot+2012-11-03+at+3.45.55+PM.png" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The turtles are happy, and so am I.</div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com0tag:blogger.com,1999:blog-8033418959483765228.post-53878232018011249842012-11-02T06:52:00.001-07:002012-11-05T09:11:15.287-08:00Seeded Sourdough: Second Time is Almost a Charm<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-c5I2-w_t-88/UJT5DBZGjnI/AAAAAAAAAX0/eMpyvMyt9Ow/s1600/Screen+Shot+2012-11-03+at+11.58.20+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="http://2.bp.blogspot.com/-c5I2-w_t-88/UJT5DBZGjnI/AAAAAAAAAX0/eMpyvMyt9Ow/s640/Screen+Shot+2012-11-03+at+11.58.20+AM.png" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="" style="clear: both; text-align: center;">
After my disastrous first attempt at my seeded sourdough, pride forced me into another go at it. This batch turned out pretty well actually. I split the dough into a baton and a bâtard. I baked the baton first and I don't think it was quite proofed since it still blew out it's slashes and the crumb was tighter than I expected, though that was partially due to my crappy shaping ability.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-U3J4CC5ysmY/UJPDTFWItnI/AAAAAAAAAWs/PpOtSN0TznM/s1600/Baguette+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-U3J4CC5ysmY/UJPDTFWItnI/AAAAAAAAAWs/PpOtSN0TznM/s640/Baguette+3.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ly5S1e8G0Ak/UJPDV0RFtSI/AAAAAAAAAW8/6GA3KbKmbP8/s1600/IMG_2336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Ly5S1e8G0Ak/UJPDV0RFtSI/AAAAAAAAAW8/6GA3KbKmbP8/s640/IMG_2336.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The bâtard on the other hand, turned out lovely. No crumb shot (um, that's what she said?) because I'm giving it to a friend. I will definitely try this again, maybe with a higher hydration and a longer retard next time. And you know, less crappy shaping.<br />
<br />
The baton was delicious. My wife and I shared it for lunch with some camembert, prosciutto and arugula. Nice, soft, slightly chewy crumb, with a thin, crackly crust. The pumpkin seeds combined with the sourdough and a bit of whole wheat flavor from the starter go great together. Tastes like fall.<br />
<br />
<strike>Recipe</strike> Formula:<br />
<br />
150g Whole Wheat 100% Hydration Sourdough Starter (I'll do a separate post about this but if you want to do this without sourdough starter just sub 75 grams of whole wheat flour, 75 more grams of water and about half a teaspoon of dry yeast. It will still taste good.)<br />
425g Bread Flour<br />
275g Lukewarm Water<br />
10g Salt<br />
1/3 cup Pumpkin Seeds<br />
1/3 cup Sunflower Seeds<br />
<br />
<strike>Directions</strike> Method:<br />
<br />
Mix the starter, flour and 255 grams of the water (holding back 20g for later) until you get a shaggy mass. <i>Autolyse </i>(a fancy word for "Oh crap I forgot to put salt in! I guess I'll put it in later. Oh wait.. you mean that makes my bread better? Sweet!") for about 2 hours.<br />
<br />
After 2 hours add the salt, seeds and 20 grams of left over water. Stretch and fold the dough (Just like it sounds. Pick it up, strech it out, trying not to break it, and fold it over itself 3 or 4 times) every 30 minutes for about two hours until the dough has grown by about a third. Put it smooth side down in a lightly oiled bowl, cover and put in the fridge for 12 hours-ish, or overnight.<br />
<br />
Take the dough out and divide it if you want. I made a small baguette and small batard out of it, but you could make one good sized boule too. Left it rest for 30 min or so then shape into desired loaf or loaves. Let proof for another 1-2 hours. The total rising/proofing time depends a lot on the temperature of the room so use the "poke test" (more on that later too) and make sure it's a bit jiggly.<br />
<br />
Preheat the oven with a cast iron pot or a roasting pan covering a cookie sheet or baking stone, or some other way of steaming. Slash your loaves and load them in the oven. I did this with a parchment paper sling, but you could use a pizza peel if you are using a stone. Bake with steam for 20 min, then 20 more uncovered. Internal temp should be about 205-210F. When it's done, turn the oven off and leave the bread in the oven with the door propped for another 15 minutes. This will help keep the crust crunchy. Wait until the bread is fully cooled before you cut it (I won't judge you if you can't). Enjoy with a loved one.<br />
<br />
I'm submitting this post to <a href="http://www.wildyeastblog.com/2012/10/26/yeastspotting-10-26-12/" target="_blank">Yeastspotting</a>, a great weekly list of bread blog entries on Susan Tenny's site, <a href="http://www.wildyeastblog.com/" target="_blank">Wild Yeast</a>.<br />
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com3tag:blogger.com,1999:blog-8033418959483765228.post-40569949831327846582012-11-01T03:23:00.000-07:002012-11-01T12:31:10.029-07:00Swiss Miss-ing My ToysMy <a href="http://www.wanderingbread.com/2012/10/breaking-bread.html">job</a> requires me and my family to travel constantly. Well, sort of. It's more like every two or three months, but each of those two or three month chunks is in a different place. Our home base is in Houston, Texas, but we have been here in Basel, Switzerland for the past two months. In the past two years we've spent substantial time in New York City, London, Berlin, New Orleans, Santa Fe and more. The next year will take us to Toronto, Palm Beach, London, and New York. It's a unique lifestyle.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.vikingrivercruises.co.uk/Images/BaselBridgePanoramic-686x26_tcm55-20100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://www.vikingrivercruises.co.uk/Images/BaselBridgePanoramic-686x26_tcm55-20100.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i>Yes it really looks like this</i></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
While I am new to baking, I am not new to cooking. I have loved to cook for our family and friends for many years now and I love my cooking toys. I have a great collection of cast iron pans, knives, a wonderful gas oven and cook top, smoker and grill and all kinds of other fun food instruments to play with. Unfortunately they can't come on the road with us. The solution has turned out to be second hand stores. One of the first things we do when we get to a new town is find the second hand shops and scour them for kitchen things that our temporary housing might be missing. Here's a few things I picked up here in Basel specifically for bread purposes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-w3_ORNwvDBM/UJJNLhK9tiI/AAAAAAAAAWU/ZW6vrjpRMIU/s1600/IMG_2174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-w3_ORNwvDBM/UJJNLhK9tiI/AAAAAAAAAWU/ZW6vrjpRMIU/s640/IMG_2174.jpg" width="640" /></a></div>
<br />
<br />
I found that analogue scale for 4 francs and the "proofing" baskets (just regular old baskets actually) for 1 franc each. The instant read thermometer I had to buy from the grocery store. <br />
<br />
That thing that looks like a weapon is called a lame (pronounced LAHM) which is a fancy French word for bread scorer. This one is actually made from a fondue fork which was thrown in with the scale for free and a double edged razor blade. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nftuw7U1rYY/UJJNMl7uk5I/AAAAAAAAAWY/jY7HZJhtxv0/s1600/IMG_2175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-nftuw7U1rYY/UJJNMl7uk5I/AAAAAAAAAWY/jY7HZJhtxv0/s640/IMG_2175.jpg" width="640" /></a></div>
<br />
<br />
The oven in our temporary housing is electric and it vents automatically so there is no way to add steam to the bread without some kind of vessel, so I've tracked down a cheap heavy pot for boules, an metal oblong shaped container for batards and a roasting pan to cover baguettes. It works pretty well but I am itching to get home to bake bread in my own kitchen, with my own toys. <br />
<br />
It does go to show that you don't need to spend a ton of money on equipment to make satisfying bread. <br />
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-65147830549488876992012-11-01T02:04:00.001-07:002012-11-01T02:24:32.974-07:00Proofing, Shaping, Steaming FAIL<div class="mobile-photo">
</div>
<div style="text-align: center;">
Folks, turn away if you have a weak stomach for bread carnage. This is a seeded sourdough loaf that I let go to seed (pun!).<br />
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yG7FLn604rc/UJI7DMSGXqI/AAAAAAAAAVs/JhZVdekmr8o/s1600/IMG_0146-751081.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="478" id="BLOGGER_PHOTO_ID_5805767795656777378" src="http://3.bp.blogspot.com/-yG7FLn604rc/UJI7DMSGXqI/AAAAAAAAAVs/JhZVdekmr8o/s640/IMG_0146-751081.jpeg" width="640" /></a></div>
<br />
I tried to add the pumpkin and sunflower seeds during shaping instead of during my s&f time (short for "stretch and fold", more on that in another post). I was hoping I could keep the seeds from tearing the surface tension in the loaf and therefore end up with a prettier boule, but what happened is that it ended up with pockets of seeds which created weak spots inside the dough and later exploded every direction but the way I wanted it to. Also I think the loaf was under proofed as evidence by the tearing. And finally I dusted with flour and sprayed with water right before baking and it seemed like it created a layer of glue on top so that only the sides could expand. Next time maybe either spay or flour but not both?</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Turned out to be an extremely ugly, yet delicious sourdough loaf. I suppose that's better than beautiful and inedible. Notice the pig on the tea towel grinning at my bread. He mocks my pain...</div>
<div style="text-align: center;">
</div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com2tag:blogger.com,1999:blog-8033418959483765228.post-88456504584436789742012-10-30T08:36:00.000-07:002012-10-31T01:19:49.228-07:00Breaking Bread<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://kitchensimplicity.com/wp-content/gallery/thin-crust-pizza-dough/thin-crust-pizza-dough-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://kitchensimplicity.com/wp-content/gallery/thin-crust-pizza-dough/thin-crust-pizza-dough-7.jpg" width="640" /></a></div>
<br />
<br />
I have a profession, and it's not baking. This is a good thing because most of my bread requires hours of sweating, cursing, praying, flour throwing etc. and although each loaf brings me and my family pleasure and sustenance, I'm not sure they are <i>boulangerie</i> quality just yet. I'll stick with the day job a bit longer.<br />
<br />
The day job more often happens at night as it turns out. I am an opera singer. Usually when I tell people that, they look at me as if I just announced I am a visitor from another planet. Here's a quick tutorial if you're not really sure what exactly an opera singer does for a living:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/nI9Nbt7oJG0?feature=player_embedded' frameborder='0'></iframe></div>
<br />
All clear? Ok, good.<br />
<br />
So the reason I am obsessed with bread is that I am by trade, a performing artist. Let me explain. I work for weeks and months and sometimes years to prepare to perform a role in an opera alongside other colleagues for an audience of usually several thousand people. It is challenging, exhilarating, often incredibly fulfilling work.<br />
<br />
One of the interesting things about this process is that while I am performing, by necessity I am not able to watch the audience and notice whether they are enjoying the performance or not, and more than that, I can NEVER experience the performance myself. A painter or sculptor can admire or critique his work after he or she is finished, but I only know what my performance is like by the way it is described to me from those who who were in the audience. Strange right? It can really screw you up if you're not careful...<br />
<br />
Enter Bread. In contrast to opera, a loaf of bread only takes at most a few days of planning and preparing, although very much like opera, one must study for an entire lifetime to become and expert and even then there is always more to learn.<br />
<br />
After my dough has become bread and it has cooled like the experts say you're supposed to let it do (I have no idea if that's true or not, I can never wait that long to eat it), my "performance" is over. The best part, however, is yet to come. Not only to I get to put together the flour, yeast and salt, fold or knead it, shape it and bake it, bring it to life, I then get to enjoy the fruits of my labor directly. Better yet, I get to share this work with my friends and family and watch them get joy and be fed from my work.<br />
<br />
This is a beautiful thing.Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com0tag:blogger.com,1999:blog-8033418959483765228.post-628887354605434982012-10-30T01:53:00.001-07:002012-10-30T10:39:14.304-07:00Pain au Levain<div class="mobile-photo">
<a href="http://2.bp.blogspot.com/-AbjmXcPdqpg/UI-Vl5Q1lxI/AAAAAAAAASI/6VZuutTdmg8/s1600/IMG_1861-723583.jpeg"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5805022922962999058" src="http://2.bp.blogspot.com/-AbjmXcPdqpg/UI-Vl5Q1lxI/AAAAAAAAASI/6VZuutTdmg8/s640/IMG_1861-723583.jpeg" width="640" /></a></div>
<div class="mobile-photo">
<a href="http://4.bp.blogspot.com/-S3QoAxhjKXU/UI-VmvisQgI/AAAAAAAAASU/T_4mEvKV8tk/s1600/IMG_1863-726284.jpeg"><img alt="" border="0" height="428" id="BLOGGER_PHOTO_ID_5805022937533399554" src="http://4.bp.blogspot.com/-S3QoAxhjKXU/UI-VmvisQgI/AAAAAAAAASU/T_4mEvKV8tk/s640/IMG_1863-726284.jpeg" width="640" /></a></div>
<div style="text-align: center;">
First successful<i> Pain au Levain</i>. Also known as sourdough bread. I used the <a href="http://www.marthastewart.com/907240/chad-robertsons-tartine-country-bread">Tartine Bread formula</a> with a few changes. My sourdough starter is only a week old so I added a bit of yeast which means it wasn't totally official but tasted darn good. Still looking for a slightly more open crumb.</div>
<div style="text-align: center;">
</div>
Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com0tag:blogger.com,1999:blog-8033418959483765228.post-28855712617001783832012-10-22T23:39:00.000-07:002012-11-12T04:38:41.365-08:00Light Rye Sandwich Loaf<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UcO1gstlxQc/UJS78obgBKI/AAAAAAAAAXk/oPMtImm9l1o/s1600/light+rye.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="http://1.bp.blogspot.com/-UcO1gstlxQc/UJS78obgBKI/AAAAAAAAAXk/oPMtImm9l1o/s640/light+rye.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: start;">
I am the only person in my household who likes rye bread, but that didn't stop me from making this light rye sandwich loaf today. Tonya even had a taste and gave her approval.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Again I used a modified version of <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0" target="_blank">Jim Lahey's No Knead Bread</a>. This time I just held back a few tablespoons of water to make the dough a bit more manageable, subbed in about 1/3 cup of rye flour, added a handful of caraway seeds, and baked it in a bread tin instead of a cast iron pot. This made awesome breakfast toast with an over-easy egg on top. Makes me feel like I'm back in NYC. </div>
<br />
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-19991226337243588062012-10-19T23:24:00.000-07:002012-11-02T23:29:50.706-07:00Roasted Garlic and Rosemary BaguetteI was actually making this for my wife, because she is a sucker for anything having to do with garlic, but I over baked it a bit, and it ended up being my favorite and not hers (I love thick crunchy crust, she likes it thin with a soft crumb). More for me!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9_iw_3x1hGc/UJS5GlXcq6I/AAAAAAAAAXU/zvKA3VsjdAs/s1600/galic+baguette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://3.bp.blogspot.com/-9_iw_3x1hGc/UJS5GlXcq6I/AAAAAAAAAXU/zvKA3VsjdAs/s640/galic+baguette.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
All I did was use <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0">Jim Jahey's No Knead Bread</a> recipe and I added some garlic cloves that I had roasted in the oven for an hour and a handful of chopped rosemary. Tasty, tasty, tasty.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com1tag:blogger.com,1999:blog-8033418959483765228.post-17388253947417306462012-10-12T01:49:00.000-07:002012-11-10T22:50:58.044-08:00First Bread Ever<div class="" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rlhoxMfdJNQ/UI-S5x1nieI/AAAAAAAAARk/7zjwrK_eHVg/s1600/IMG_1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-rlhoxMfdJNQ/UI-S5x1nieI/AAAAAAAAARk/7zjwrK_eHVg/s640/IMG_1724.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
The bread that started it all. Loosely based on <a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html">Jim Lahey's No Knead Bread</a>. Tasted pretty freaking good considering I had absolutely no clue what I was doing. Ingredients: Flour, water, salt, yeast. Basta. Sorry for the blurry pic. Not only am I still learning how to bake bread, I'm still learning how to photograph it too.</div>
<br />Ryanhttp://www.blogger.com/profile/16362912433740094158noreply@blogger.com0