I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again.
Ingredients
3 C Pate Fermentee (recipe below)
1 1/4 C Unbleached All Purpose Flour
1 1/4 C Unbleached Bread Flour
3/4 tsp Salt
1/2 tsp Yeast
3/4 + 2 T Warm Water
1. Remove the pate fermentee from the fridge 1 hour before making the dough. Cut it into 10 small pieces and cover with a towel or plastic wrap and allow to rest and warm for about 1 hour.
2. Stir together th dry ingredients and the pate fermentee. Add the water and stir until everything comes together and makes a coarse ball. Adjust the flour or water so that the dough is neither too sticky nor too stiff, it is better to be a little sticky. Sprinkle flour on the counter, transfer the dough tot he counter and begin to knead for about 10 minutes or until the dough is soft, pliable, tacky and all ingredients are evenly distributed. The dough should pass the windowpane test. Lightly oil a large bowl and place the dough in, spray lightly with oil. Cover the bowl with plastic wrap.
3. Ferment at room temp for 2 hours or until the dough doubles in size. If the dough doubles in size before 2 hours, knead it lightly to degas and let it rise again, covered until it doubles from the original size. Gently remove from the bowl and transfer to a lightly floured counter. Cut the dough into 3 equal pieces. Be gentle with the dough. Form the pieces into baguettes by gently pulling to the desired length and folding in half and sealing the edges against the counter to create surface tension. Place gently on parchment and allow to rise uncovered for about 45-75 minutes.
4. Preheat the oven to 500 degrees, place a baking stone on the bottom third of the oven and place an empty cookie sheet on the top rack of the oven. Score the baguettes. Gently transfer the loaves to the hot baking stone. Pour 1 cup of hot water into the cookie sheet and close the door. After 30 seconds mist the sides of the oven. Repeat twice more at 30 second intervals. After the final spray, lower the oven to 450 degrees and bake for 10 minutes. Rotate the loaves and bake for an additional 10-20 minutes or until the loaves are golden brown and register at least 205 degrees in the center of the loaves. Cool for about 40 minutes before slicing or serving.
Pate Fermentee
1 1/8 C Unbleached All-Purpose Flour
1 1/8 C Unbleached Bread Flour
3/4 tsp Salt
1/2 tsp Yeast3/4 C + 2 T water, room temp
Stir together the dry ingredients. Add the water until everything comes together and makes a coarse ball. Sprinkle some flour on the counter and knead for 4-6 minutes or until the dough is soft and pliable and a little tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour. Remove the dough from the bowl, knead it lightly return it to the bowl and cover with plastic wrap. Place the bowl in the fridge and refrigerate overnight.
Sunday, November 7, 2010
Focaccia
Don't worry, I'm still baking... just not posting. I hope people are actually reading and trying these recipes. They are really fantastic and most of them don't take as much time as you would think. This recipe however does take time, but it is fantastic. Just be prepared to share because it makes A LOT of bread.
Ingredients
5 C unbleached bread flour
1 tsp salt
2 tsp yeast
6 T olive oil
2 C water, room temp
1/4-1/2 C Herb Oil
1. Stir together the dry ingredients. Add the oil and water and mix with a large METAL spoon until all the ingredients form a wet sticky ball. (It will be very wet and sticky. Avoid the desire to add more flour at all costs!) Mix with a metal spoon for 3-5 minutes until the dough is smooth and the ingredients are evenly distributed. Alternately, if you want to use a mixer mix for 5-7 minutes on medium speed using the dough hook. Sprinkle enough flour on the counter to make a bed about 6 inches square. Transfer the dough to the counter and dust it liberally with flour and pat it into a rectangle. Let the dough rest for 5 minutes.
2. Coat you hands with flour and stretch the dough from each end to twice its size. Fold it in thirds letter style, over itself, to return it to a rectangle. Mist the dough with spray oil, dust with flour, cover loosely with plastic wrap and let rest for 30 minutes. Stretch the dough again, following all steps. Let it rest for 30 minutes and repeat one more time.
3. Allow the dough to ferment for 1 hour on the counter. Line a cookie sheet with parchment, put down about 1/4 C of olive oil (being sure to spread to the corners of the pan) and carefully lift the dough onto the cookie sheet. Spoon about 1/2 of the herb oil over the top of the dough. Using your fingertips dimple the dough and spread it to fill the pan. Use only your fingertips so you do not tear or rip the dough. Try to keep the thickness as uniform as possible. If it starts to shrink back, let it rest for about 15 minutes then continue dimpling. Use more herb oil as necessary to be sure that the entire surface is coated with oil.
4. Loosely cover the pan with plastic wrap and refrigerate overnight. Remove the pan for the fridge at least 3 hours before baking. Drizzle any additional herb oil over the dough and dimple it in. The dough should fill the pan completely, cover with plastic wrap and proof the dough at room temp for about 3 hours. Preheat the oven to 500 with the rack in the middle.
5. Place the pan in the oven and lower the temperature to 450. Bake for 10 minutes and rotate the pan 180 degrees and bake for 10-15 minutes. The internal temp of the dough should register about 200 degrees. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. If the parchment is stuck on the bottom carefully remove it by peeling it off. Let it rest for about 20 minutes before serving.
Herb Oil - Sam's Version
1 C Olive Oil
1/4 C Herbes de Provence (an herb mixture including lavendar. I purchased mine at costco)
1 T Dried Minced Onion
1 tsp Pepper
1 T Kosher salt
5 fresh Garlic Cloves, pressed
Warm the oil to about 100 degrees add all of the ingredients and remove from the heat. Allow the herbs to steep for at least 30 minutes. Be sure to only include some of the herbs on your focaccia. If you'd like you can strain it before using. It will store in the fridge for up to 2 weeks.
Ingredients
5 C unbleached bread flour
1 tsp salt
2 tsp yeast
6 T olive oil
2 C water, room temp
1/4-1/2 C Herb Oil
1. Stir together the dry ingredients. Add the oil and water and mix with a large METAL spoon until all the ingredients form a wet sticky ball. (It will be very wet and sticky. Avoid the desire to add more flour at all costs!) Mix with a metal spoon for 3-5 minutes until the dough is smooth and the ingredients are evenly distributed. Alternately, if you want to use a mixer mix for 5-7 minutes on medium speed using the dough hook. Sprinkle enough flour on the counter to make a bed about 6 inches square. Transfer the dough to the counter and dust it liberally with flour and pat it into a rectangle. Let the dough rest for 5 minutes.
2. Coat you hands with flour and stretch the dough from each end to twice its size. Fold it in thirds letter style, over itself, to return it to a rectangle. Mist the dough with spray oil, dust with flour, cover loosely with plastic wrap and let rest for 30 minutes. Stretch the dough again, following all steps. Let it rest for 30 minutes and repeat one more time.
3. Allow the dough to ferment for 1 hour on the counter. Line a cookie sheet with parchment, put down about 1/4 C of olive oil (being sure to spread to the corners of the pan) and carefully lift the dough onto the cookie sheet. Spoon about 1/2 of the herb oil over the top of the dough. Using your fingertips dimple the dough and spread it to fill the pan. Use only your fingertips so you do not tear or rip the dough. Try to keep the thickness as uniform as possible. If it starts to shrink back, let it rest for about 15 minutes then continue dimpling. Use more herb oil as necessary to be sure that the entire surface is coated with oil.
4. Loosely cover the pan with plastic wrap and refrigerate overnight. Remove the pan for the fridge at least 3 hours before baking. Drizzle any additional herb oil over the dough and dimple it in. The dough should fill the pan completely, cover with plastic wrap and proof the dough at room temp for about 3 hours. Preheat the oven to 500 with the rack in the middle.
5. Place the pan in the oven and lower the temperature to 450. Bake for 10 minutes and rotate the pan 180 degrees and bake for 10-15 minutes. The internal temp of the dough should register about 200 degrees. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. If the parchment is stuck on the bottom carefully remove it by peeling it off. Let it rest for about 20 minutes before serving.
Herb Oil - Sam's Version
1 C Olive Oil
1/4 C Herbes de Provence (an herb mixture including lavendar. I purchased mine at costco)
1 T Dried Minced Onion
1 tsp Pepper
1 T Kosher salt
5 fresh Garlic Cloves, pressed
Warm the oil to about 100 degrees add all of the ingredients and remove from the heat. Allow the herbs to steep for at least 30 minutes. Be sure to only include some of the herbs on your focaccia. If you'd like you can strain it before using. It will store in the fridge for up to 2 weeks.
Sunday, October 24, 2010
Strawberry Pies
These just look great :) These were dessert for our graduation dinner back in April.
English Muffins
These were fantastic. I want to make a bunch and freeze them... I need to try it again though, to see if I can get bigger holes.
2 1/4 C unbleached bread flour
1/2 T granulated sugar
3/4 tsp salt
1 1/4 tsp instant yeast
1 T shortening or butter, room temp
3/4 - 1 C milk or buttermilk, room temp.
Cornmeal for dusting
1. Stir together the dry ingredients. Stir in the shortening and 3/4 C milk until the ingredients form a ball. If there is still loose flour int he bowl, dribble in some of the remaining milk. The dough should be soft and pliable not stiff. Sprinkle flour on the counter and knead for about 10 minutes until smooth and tacky but not sticky. It should pass the windowpane test. Lightly oil a boil and transfer the dough tot he bowl, rolling it to coat with oil. Cover the bowl with plastic wrap and ferment at room temp for 60-90 minutes or until the dough doubles in size.
2. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of about 3 ounces each. Shape the pieces into boules. Line a sheet pan with parchment, mist lightly with spray oil and dust with cornmeal. Transfer the dough to the sheet pan, spacing them about 3 inches apart. Mis them lightly with spray oil, sprinkle them loosely with cornmeal and cover them with plastic wrap or a towel. Proof at room temp for 60-90 minutes or until they double in size and swell up and out.
3. Heat a skillet or flat griddle to medium (about 350 if you have a thermometer setting). At the same time, preheat the oven to 350 degrees with the rack in the middle. Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin. The dough that is being cooked will flatten int he pan and spread slightly, then the pieces will puff somewhat. Cook them for 5-8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for a while so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5-8 minutes int he same manner. Both sides will now be flat. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven, don't wait for the uncooked to finish otherwise the first set will not respond to the oven stage. Bake for 5-8 minutes on the middle shelf to ensure that the center is baked. Repeat with any remaining pieces.
4. Transfer the baked muffins to a cooling rack and cool for about 30 minutes before eating.
2 1/4 C unbleached bread flour
1/2 T granulated sugar
3/4 tsp salt
1 1/4 tsp instant yeast
1 T shortening or butter, room temp
3/4 - 1 C milk or buttermilk, room temp.
Cornmeal for dusting
1. Stir together the dry ingredients. Stir in the shortening and 3/4 C milk until the ingredients form a ball. If there is still loose flour int he bowl, dribble in some of the remaining milk. The dough should be soft and pliable not stiff. Sprinkle flour on the counter and knead for about 10 minutes until smooth and tacky but not sticky. It should pass the windowpane test. Lightly oil a boil and transfer the dough tot he bowl, rolling it to coat with oil. Cover the bowl with plastic wrap and ferment at room temp for 60-90 minutes or until the dough doubles in size.
2. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of about 3 ounces each. Shape the pieces into boules. Line a sheet pan with parchment, mist lightly with spray oil and dust with cornmeal. Transfer the dough to the sheet pan, spacing them about 3 inches apart. Mis them lightly with spray oil, sprinkle them loosely with cornmeal and cover them with plastic wrap or a towel. Proof at room temp for 60-90 minutes or until they double in size and swell up and out.
3. Heat a skillet or flat griddle to medium (about 350 if you have a thermometer setting). At the same time, preheat the oven to 350 degrees with the rack in the middle. Brush the pan or griddle with vegetable oil or mist with spray oil. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin. The dough that is being cooked will flatten int he pan and spread slightly, then the pieces will puff somewhat. Cook them for 5-8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for a while so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5-8 minutes int he same manner. Both sides will now be flat. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven, don't wait for the uncooked to finish otherwise the first set will not respond to the oven stage. Bake for 5-8 minutes on the middle shelf to ensure that the center is baked. Repeat with any remaining pieces.
4. Transfer the baked muffins to a cooling rack and cool for about 30 minutes before eating.
Cranberry-Walnut Celebration Bread
I was really disappointed in this bread. It took almost 80 minutes to cook all the way through, I think that it was too thick and the oven may not have been high enough. Regardless it was dry and hard, almost like biscotti, but HUGE. The flavor was great though. I really like the orange and cranberry. I think I will try it again, but only do a single braid instead of a double braid as instructed in the book.
3 C unbleached bread flour
3 T granulated sugar
3/4 tsp salt
3 /2 tsp instant yeast
1 1/2 T orange or lemon extract
2 LG eggs
1/2 C buttermilk or any kind of milk at room temp
2 T butter, melted
1/4 - 1/2 C water, room temp
1 1/2 C dried sweetened cranberries
3/4 C coarsely chopped walnuts (or pecans)
1. Stir together dry ingredients. Add all of the wet ingredients except for the water. Slowly add just enough water to make a soft, pliable ball of dough. Sprinkle flour on the counter and turn out the dough to knead. Knead for about 5 minutes until the dough is smooth and tacky but not sticky. Add th dried cranberries and knead for 2 minutes until evenly distributed, then gently knead in the nuts. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with oil. Cover and ferment at room temperature for 2 hours or until the dough doubles in size.
2. Transfer the dough tot he counter and divide into 6 pieces, 3 pieces of 10 ounces each and 3 pieces of 4 ounces each. Roll out the larger pieces into ropes about 9 inches long and the smaller pieces to about 6 inches long. Make each rope thicker in the middle and slightly tapered towards the end. Braid like challah bread and place the small braid on top of the large braid. Place on a parchment lined baking sheet and brush with an egg wash (1 egg, whisked until frothy). Reserve the rest of the egg wash to use before baking. Proof uncovered at room temperature for about 90 minutes or until the dough nearly doubles in size. Brush the loaf a second time with remaining egg wash. Preheat oven to 325 with rack in the middle.
3. Bake for about 25 minutes, rotate the pan and bake for an additional 25 minutes or until the loaf is deep golden brown, feels very firm and sounds hollow when thumped on the bottom. The internal temp should register between 185 and 190. Remove from the pan and transfer to a cooling rack. Cool for about an hour before slicing and serving.
3 C unbleached bread flour
3 T granulated sugar
3/4 tsp salt
3 /2 tsp instant yeast
1 1/2 T orange or lemon extract
2 LG eggs
1/2 C buttermilk or any kind of milk at room temp
2 T butter, melted
1/4 - 1/2 C water, room temp
1 1/2 C dried sweetened cranberries
3/4 C coarsely chopped walnuts (or pecans)
1. Stir together dry ingredients. Add all of the wet ingredients except for the water. Slowly add just enough water to make a soft, pliable ball of dough. Sprinkle flour on the counter and turn out the dough to knead. Knead for about 5 minutes until the dough is smooth and tacky but not sticky. Add th dried cranberries and knead for 2 minutes until evenly distributed, then gently knead in the nuts. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with oil. Cover and ferment at room temperature for 2 hours or until the dough doubles in size.
2. Transfer the dough tot he counter and divide into 6 pieces, 3 pieces of 10 ounces each and 3 pieces of 4 ounces each. Roll out the larger pieces into ropes about 9 inches long and the smaller pieces to about 6 inches long. Make each rope thicker in the middle and slightly tapered towards the end. Braid like challah bread and place the small braid on top of the large braid. Place on a parchment lined baking sheet and brush with an egg wash (1 egg, whisked until frothy). Reserve the rest of the egg wash to use before baking. Proof uncovered at room temperature for about 90 minutes or until the dough nearly doubles in size. Brush the loaf a second time with remaining egg wash. Preheat oven to 325 with rack in the middle.
3. Bake for about 25 minutes, rotate the pan and bake for an additional 25 minutes or until the loaf is deep golden brown, feels very firm and sounds hollow when thumped on the bottom. The internal temp should register between 185 and 190. Remove from the pan and transfer to a cooling rack. Cool for about an hour before slicing and serving.
Cornbread
I brought this cornbread to a church function. I doubled the recipe and all but 3 pieces were eaten when all was said and done. It was a little strange for me. I think next time I won't include the bacon on top and I will not grease the pan with bacon grease. Maybe I'm a purist, but I don't think bacon belongs in cornbread. So far, my favorite cornbread recipe is in the Bread Bible by Rose Levy Beranbaum. I baked one batch in a 10-inch round cake pan as instructed and the second batch I baked it in a 9x13 pan. The 9x13 pan took about 25 minutes longer then the round cake pan. If possible, use the round cake pan!
1 C coarse cornmeal (also packages as polenta)
2 C buttermilk
8 oz bacon slices (about 10)
1 3/4 C unbleached all purpose flour
1 1/2 T baking powder
1/4 tsp baking soda
1 tsp salt
1/4 C granulated sugar
1/4 C firmly packed brown sugar
3 LG eggs
2 T honey
2 T butter, melted
2 1/2 C Fresh or frozen corn kernels
2 T bacon fat or vegetable oil
1. The night before baking the cornbread, soak the cornmeal int he buttermilk. Cover and leave at room temp overnight.
2. The next day, cook the bacon to crispy but not burned. Reserve the grease and crumble the bacon.
3. Preheat the oven to 350. Sift together the dry ingredients. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and slowly pour it into the eggs. Add this to the cornmeal mixture. Add the wet ingredients to the dry ingredients and stir with a large spoon or whisk until all the ingredients are evenly distributed. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.
4. Place 2 T of the hot bacon fat into a 10-inch round cake pan. Turn the pan to coat with the grease. Pour the batter into the center of the pan, spreading it from the center to the outside of the pan. Sprinkle the bacon over the top, gently pressing them into the batter.
5. Bake for 30 minutes or until the corn bread is firm and springy and a toothpick comes out clean. The center of the bread should register at least 185. Allow the bread to cool in the pan for at least 15 minutes before slicing into squares or wedges.
1 C coarse cornmeal (also packages as polenta)
2 C buttermilk
8 oz bacon slices (about 10)
1 3/4 C unbleached all purpose flour
1 1/2 T baking powder
1/4 tsp baking soda
1 tsp salt
1/4 C granulated sugar
1/4 C firmly packed brown sugar
3 LG eggs
2 T honey
2 T butter, melted
2 1/2 C Fresh or frozen corn kernels
2 T bacon fat or vegetable oil
1. The night before baking the cornbread, soak the cornmeal int he buttermilk. Cover and leave at room temp overnight.
2. The next day, cook the bacon to crispy but not burned. Reserve the grease and crumble the bacon.
3. Preheat the oven to 350. Sift together the dry ingredients. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and slowly pour it into the eggs. Add this to the cornmeal mixture. Add the wet ingredients to the dry ingredients and stir with a large spoon or whisk until all the ingredients are evenly distributed. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.
4. Place 2 T of the hot bacon fat into a 10-inch round cake pan. Turn the pan to coat with the grease. Pour the batter into the center of the pan, spreading it from the center to the outside of the pan. Sprinkle the bacon over the top, gently pressing them into the batter.
5. Bake for 30 minutes or until the corn bread is firm and springy and a toothpick comes out clean. The center of the bread should register at least 185. Allow the bread to cool in the pan for at least 15 minutes before slicing into squares or wedges.
Cinnamon Raisin Walnut Bread
Sorry, no photo for this one... it got eaten before I could take a photo. Unfortunately I don't think I let this one rise properly because it was a bit dense and I was hoping for a softer bread. It was great toasted with cream cheese though :)
3.5 Cups Unbleached bread flour
4 tsp granulated sugar
1.25 tsp salt
2 tsp instant yeast
1.25 tsp ground cinnamon
1 Large Egg
2 T shortening, melted or at room temperature
1/2 c buttermilk or whole milk, room temp
3.4 c water, room temp
1.5 c raisins, rinsed and drained
1 C chopped walnuts (I used Pecans)
1. Stir together dry ingredients. Add all of the wet ingredients and stir together until the ingredients form a ball. Adjust with flour or water if the dough seems too sticky or too dry.
2. Sprinkle flour on a counter and begin kneading or mix on medium speed in a mixer with the dough hook. The dough should be soft and pliable, tacky but not sticky. Knead for about 10 minutes by hand or 6-8 minutes in mixer. Sprinkle in the raisins and walnuts during the last 2 minutes of kneading. The dough should pass the windowpane test.
3. Lightly oil a large bowl and transfer the dough, rolling it to coat with oil. Cover with plastic wrap and ferment at room temperature for about 2 hours until dough doubles in size.
4. Divide dough into 2 equal pieces and shape into loaves. Place in greased loaf pans. Spray lightly with oil and cover with plastic wrap. Proof at room temp until the dough crests about the lips of the pans about 60-90 minutes.
5. Bake the loaves for 20 minutes, rotate pans and bake for another 20-30 minutes. It should register 190 in the center. Remove bread from the pans immediately and let it cool for about 1 hour before serving.
3.5 Cups Unbleached bread flour
4 tsp granulated sugar
1.25 tsp salt
2 tsp instant yeast
1.25 tsp ground cinnamon
1 Large Egg
2 T shortening, melted or at room temperature
1/2 c buttermilk or whole milk, room temp
3.4 c water, room temp
1.5 c raisins, rinsed and drained
1 C chopped walnuts (I used Pecans)
1. Stir together dry ingredients. Add all of the wet ingredients and stir together until the ingredients form a ball. Adjust with flour or water if the dough seems too sticky or too dry.
2. Sprinkle flour on a counter and begin kneading or mix on medium speed in a mixer with the dough hook. The dough should be soft and pliable, tacky but not sticky. Knead for about 10 minutes by hand or 6-8 minutes in mixer. Sprinkle in the raisins and walnuts during the last 2 minutes of kneading. The dough should pass the windowpane test.
3. Lightly oil a large bowl and transfer the dough, rolling it to coat with oil. Cover with plastic wrap and ferment at room temperature for about 2 hours until dough doubles in size.
4. Divide dough into 2 equal pieces and shape into loaves. Place in greased loaf pans. Spray lightly with oil and cover with plastic wrap. Proof at room temp until the dough crests about the lips of the pans about 60-90 minutes.
5. Bake the loaves for 20 minutes, rotate pans and bake for another 20-30 minutes. It should register 190 in the center. Remove bread from the pans immediately and let it cool for about 1 hour before serving.
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