Posts Tagged ‘baking

26
Apr
20

no knead bread

a bread recipe that involves minimal labor with great results!

adapted form Garden Fork YouTube posting

I need bread I just didn’t knead this loaf !

measure by weight

430 grams flour

9 grams salt

1/2 teaspoon yeast ~1 gram

mix the above ingredients

add  245 grams water

with a spatula mix until all is incorporated  , dough will be shaggy, DO NOT KNEAD

cover as is and let rise about an hour or two or more depending on room temperature or in oven with light on to prove.

line a bowl with baking paper (parchment)

carefully turn out the dough to a floured surface, fold top , bottom , and sides and gently tuck into a ball.

carefully transfer dough to the parchment lined bowl smooth side (top) up.

let rise again about an hour or as necessary.

preheat oven to 425 or better with a covered crock or casserole in oven.

When at 425 remove crock, carefully lift by the parchment paper, the dough and place in heated cock, cover with the heated lid, return to oven.

bake for about 20 minutes

remove lid and bake for about 20 minutes more at a lower temp, about 350 degrees.

remove from oven , lift by parchment and let cool, remove baking paper.

 

img_20200425_130029

430 grams of flour

img_20200425_130110

9 grams of salt

img_20200425_130144

about 1/2 teaspoon yeast

img_20200425_130325

345 grams water

img_20200425_130359

pour in the water

img_20200425_130449

just mix till combined

img_20200425_165152

after about an hour (or so)

img_20200425_165400

prepare a bowl with parchment baking paper

img_20200425_165457

gentle fold the dough and from into a ball

img_20200425_165524

img_20200425_165611

into the bowl…

img_20200425_165649

cover and let rise

img_20200425_195310

a heated covered crock

img_20200425_195312

risen blistered dough

img_20200425_195349

place into heated crock or casserole

img_20200425_195412

into a well heated oven about 425 degrees Fahrenheit

img_20200425_201142

reduce heat , uncover and bake an additional 20 minutes or so

img_20200425_203039

done

img_20200425_203130

img_20200425_203143

bottom of loaf

img_20200425_203156

img_20200426_111714

soft airy crumb

img_20200426_111721

img_20200426_112700

toast test

img_20200426_112749

buttered up

img_20200426_112820

04
Aug
19

summer sourdough bread

It’s TOO HOT TO RUN THE OVEN!

NO KIDDING , but who can go too long without a loaf of fresh bread, during the summer unless you have a very well air conditioned kitchen, adding more heat to the house isn’t a good idea and the temperature may not dip that much during the evening hours.

What have I got to lose by trying baking bread in a …………. crock pot ?

So it goes like this , I’ll skip over the dough part, just prep your favorite sourdough recipe, form up the loaf in a well greased crock of your crock pot. the amount will be proportional to the size of your pot. mine was the average size old 2 temperature crock pot. Now in a warm non air conditioned room the dough set overnight covered till it became a nice bubbly mass.

img_20190804_114256

The  crock pot can be located in an non air conditioned room or even outside when baking to minimize the heat.

Now set the cover ajar, as I’ve learned from experience that fully covered, steam will form and drip back into the loaf making for a much too wet product, set it on high heat. Those with the fancy digital types will have to go by their best guess as to temperature.

Check back in about 50 minutes or so. The bottom should form a nice golden crust as to the sides as well.

Having the crock well greased, using a rack or plate over the crock, flip it.

img_20190804_130518

Now carefully place the loaf back in the crock crispy side up, for another baking session about 45 minutes or so, your time will vary depending on the temperatures of the pot settings. Again the cover is ajar to retain some of the heat and vent the moisture.

img_20190804_130548

Sourdough being a rather moist dough might still be not cooked through as I noticed in past attempts. so after the second baking continued I down shifted to the low heat setting and let her bake another 45 minutes or so.

img_20190804_152857

The result is now golden brown on both the top and bottom, don’t expect the same results that  would have resulted  in a regular oven. It’s kind of a flat, puck style look..

…. but the taste is the same and sourdough texture is there.

img_20190804_153040img_20190804_153103

By the way you can try this with traditional dough recipes also.

 

 

 

 

05
Jan
19

Sourdough crackers

Making crackers again, a simple dough recipe from zero waste chef. Sourdough crackers

The skill I am accomplishing here is the uniformity of the thickness of the dough. As it makes a big difference in the finished product, all the crackers bake the same and finish at the same time. Too thin and they brown to very thin crispy wafers. Too thick, a chewy not crispy texture. This will also test the resolve of the evenness heat in your oven. Rotating the racks and baking at various levels can accomplish an even baking. I also would like to convert the recipe to weight measurements for a more precise repeatability. The result though of this recipe is a very favorable cracker either alone or with a pate or fruit spread or dip. So easy once the dough is rolled out, you’ll find yourself wondering why to buy a box of crackers.

I’ve made a couple of substitutions to the basic recipe:

2/3 cup sourdough starter

3 heaping teaspoons of coconut oil (or olive oil)

3/4 cup whole wheat flour (I used all-purpose which may effect the quickness of baking and color)

1/4 teaspoon salt

1/4 teaspoon baking soda

extra coarse salt for topping (omitted so far, although I would try sesame seeds)

IMG_20181229_135128

Combine the wet ingredients in a bowl (starter and oil) add to the dry ingredients.

IMG_20181229_135344

I let the dough hook do all the work and made slight adjustments adding flour for a smooth dough.

IMG_20181229_140501

Let it rest for about 6 hours, mine rose slightly

IMG_20181229_213205

With a serrated wheel cutter used for ravoli, I made rectangular crackers.

IMG_20181229_213211

The dough with the oil content is extremely durable and stretchable, easy to roll and cut.

Second batch : double recipe, this one the dough was slightly wetter, ended rolling the dough on the cookie sheets and added docking the dough with a fork. Tasty ! I ate most of the overbaked uneven crackers. These were larger rectangles than the first batch with 2 circular samples.

30
Nov
18

Cruffins

A new method for dough, I had though of this idea but wasn’t sure of what type of dough would work with the pasta machine. Found this recipe. A bit labor intensive, but a different take on the traditional dinner rolls.

ladyandpups.com

Here’s the ingredients, refer to the link for the technique.

Ingredients

  • 150 grams (1 cup + 1 tbsp) bread flour
  • 150 grams (1 cup + 1 tbsp) all-purpose flour
  • 1 1/2 tsp (6 grams) instant dry yeast
  • 1 1/2 tsp (11 grams) salt
  • 130 grams (1/2 cup) luke-warm water + 30 grams (2 tbsp) for adjustment
  • 50 grams (3 1/2 tbsp) unsalted butter, soften and cubed
  • 165 grams (11 1/2 tbsp) unsalted butter, room-temperature

I doubled the recipe but made each batch separate.

Utilized tipo “00” for the bread flour and all-purpose for the other flour.

There’s a lot of mixing involved, but with the dough hook on the machine it’s just a matter of time.

after the butter has been blended in I let it mix about 15 minutes at medium low-speed.

The fun is just beginning !

As the recipe suggests, loop the dough back through the pasta roller before it runs through resulting in a continuous loop, too long to effectively manage once you decrease the thickness settings with results in a long loop of dough. I did each strip without the looping, possibly with a helper the continuous loop method will work , but I didn’t see it as an advantage.

The dough, I guess with the amount of butter incorporated and the long kneading time , is very forgiving, it went very thin without breakage and very silky and manageable. I hope you like playing with butter, a lot more is spread on the dough strips, I found out by microwaving the sticks of butter several seconds only and somewhat whisking, the butter became soft enough for spreading with an offset spatula. Too thick a butter results in tears in the paper-thin dough. You merely roll the butter frosted strips cigar style. Placing one rolled strip on top of another  unrolled strip and rolling again. Then it cut length wise, exposing the lamination.  Just loop the half cigar with the lamination on the outer circumference pulling the ends together to fit in a muffin pan.

(I don’t know why you could not just place one buttered strip, on top of another and roll them at once. Possibly once buttered would be too fragile to lift.)

The recipe suggest letting the cruffins rise till double, mine did nit really as I noticed a fast rise only after a short rest of the initial mix of the dough.

No problem with the baking , with the high butter content and the buttered muffin tins, the butter will be bubbling within the tins at the completion of baking. I feared that the cruffins would be soggy ! NO they finished extremely light and crispy on the outer edges and pull apart flaky interiors. Of course with buttery flavor. No reason to have to butter these rolls ! Broken apart on the plate, pour over some gravy !

Now the real test as they are presented at the Holiday dinner table.

Hurry up before they are all gone !

Many comments and accolades from the family food critics ! Since I bake many variations of dough products, some not repeated, they asked if this would be another one time bake !  Now, I’m going to repeat this recipe, more free form croissant style less the muffin pan, and perhaps a savory version.  Even though the recipe calls for the powered sugar atop , of course for dinner rolls I omitted that.

The labor of this recipe goes into the rolling of the dough through the pasta machine and  time wise  kneading 15 minutes with the mixer. Have plenty of butter on hand for this recipe. (I made one recipe without salt and salted butter and one recipe with salt and  salted butter with, I could not tell the difference. ) Also I weighed the ingredients, highly recommended, so there was no problem with the consistency of the dough in both recipes. After the 15 minutes of dough hook time, the dough came together beautifully.

30
Sep
18

recent photos

Some out takes from the previous months, mostly re”pete” of recipes, some did not warrant a posting by themselves.

Hamburger Buns

Dough Wrapped Hotdogs

Dumpling Soup

Thai styled Grilled Chicken

Roasting Coffee Beans

Broth

Pesto

Eggplant, Smoke Roasted Tomato

Eggplant, Smoke Roasted Tomato, Flatbread

Fried Dumplings

Chicken Breast, Tomato Curry

Chicken Broth

Noodle Soup

Cold Noodle Soup

Grilled Cauliflower and Veggies

18
Aug
18

Cookie bars (chocolate)

The actual title is Black Bottom Cookie Bars denoting that the cookie is half chocolate and half plain. Not a big cookie and brownie fan, but other household members are.

Cocoa, vanilla, sugars, coconut oil,eggs, chopped chocolate, flour/salt mixture. 8 inch by 8 inch pan is prepped with baking paper.

A substitute for the butter is coconut oil, which due the current weather had to measured and refrigerated to a solid consistency. (lower left)

 

I also did not have bits, so I had to go to the reserves

 

Blend coconut oil and sugars. Whisk attachment.

Once mixed, add flour gradually.

Finish adding the flour, mix till just moistened.

 

Divide the dough in half, weighed it out but note: the chocolate 1/2 should be a bit less than half because the chocolate bits will take up some volume. (just being picky)

Mix in the cocoa and bits to 1/2 of the plain dough mixture

Spread the chocolate dough, then the plain dough in the pan. Happily

Off to the oven

In the convection oven , still warm weather so no running the gas oven for now.

Chillin out till cool !

cooled finished bars, some of the chips still oozy.

I could have probably left out the chocolate chips, deep chocolate flavor. No comment from the the brownie expert so all is good. I just have about 1/2 of one of the squares, enough for me. Would be good tempered with vanilla ice cream.

26
May
18

Bread and Jam

While at the market, some fresh cherries were purchased  so after eating several and using some to augment the bottle of rumtopf in the  fridge, the remainder was processed for some fresh cherry jam . With minimal additives, only an apple to lend some pectin and sugar to taste, the mixture was steamed then  processed and  boiled till the proper consistency was achieved. Since toast is made often a great accompaniment.

STEAMING THE FRUIT

AFTER THE STEAMING THE FRUIT WAS PROCESSED BY THE FOOD MILL

(the waste is in the dish) 

BOILING AND REDUCTION OF THE PROCESSED FRUIT

THE FINISHED PRODUCT

SOURDOUGH BREAD

The bread making continues, this time a yeast less loaf, high hydration dough mixture literately poured into a heated crock with a bit of an assist from a spatula. About one cup of sourdough starter, and in a separate container, a cup of flour and water, both set out in the morning. I think  there is enough wild yeast floating around the kitchen area as the mixture of the  flour and water  practically started ferment by itself in short order. Both containers left loosely covered during the day. When the temps recede at later evening it’s time to bake when the mixes have been combined, more flour added, and given another proofing to a very wet bubbling mass of sour dough. Baked by the covered/uncovered crock method.

 

The bottom of the bread.

Now the best method I have found is to heat the crock as usual and then just before adding the dough use an oil from a spray can to coat the crock.

TOAST TEST

Broiled, crunchy with soft crumb, very moist bread. Won’t last long enough to spoil !

 

 

18
Apr
18

recent meals

 

 

 

 

 

 

 

 

Tomatillo Salsa

 

Rice and beans, Broccoli, and my daughter’s recipe of breaded chicken breast

Rice and bean salad

Fresh bread, all purpose, spent grain, and rice flour combination

Chicken vegetable soup with sausage dumplings.

 

Eggplant, meatball and mozzarella

 

25
Feb
18

dough n’stuff

just some recent baking from the holidays….IMG_3874

King ArthurIMG_3871

a varationIMG_3870IMG_3869IMG_3867IMG_3866IMG_3865IMG_3743IMG_3744

table sideIMG_3766

Each roll has a rye, wheat, and white flour component…IMG_3767

the recently purchased silicone covers meant to replace the the plastic wrap.

IMG_4215IMG_4218

dense crumb,, soft with full crustIMG_4219

been baking a high hydration sour style dough lately in a crock heated  in the oven before bakingIMG_4355IMG_4356

Dumpling maker tryouts, cost about $.46 ,( 46 cents USD) yes, deliveredIMG_4359 Pie dough with a veggie filling, going to try it with noodle dough, steamed buns, makes a uniform size. maybe not worth the bother…? IMG_4363

L8TR

22
Oct
17

fruit pizza tart strips

by using your favorite recipe for yeast dough, don’t be limited to the traditional pizza topping

press out the dough on parchment and use granulated sugar sprinkled on the paper to give the bottom crust color and crunch when baking.

add your favorite fruit topping, this recipe is very sweet, I’ll post it in a future posting.

It’s a combination of apples, raisins and cranberries

Bake in a moderate hot oven about 380 degrees

Carefully remove from the parchment, let cool and slice. Easy cleanup when using syrupy type ingredients

When cool, the topping congeals, nice snacks for the day or wrap in parchment and give away to friends and family.

Coffee pairing ?




Archives

September 2020
S M T W T F S
 12345
6789101112
13141516171819
20212223242526
27282930  

Recent Posts

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

XiaomiToday

Trending Tech Stories on the Web

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

No packaging. Nothing processed. No waste.

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

Adorable Life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Mom Life, Food and Travel

Mom Life, Food and Travel

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: