Posts Tagged ‘bread dough

02
Sep
17

Baked Fermented Wheat

recent baking…

 

 

13
Jul
17

Italian white bread

 

Baking bread: I looked at this recipe,   https://recipereminiscing.wordpress.com/italian-white-bread/ the way it was mixed adding the yeast/starter after the bulk of the dough was formed. Of course I had to try it. It may not be spot on with the flours recommended, but I like the results, none the less.

 

(comment: about 2 cups water is what I used for the main flour to water mix and a small amount to proof the yeast about .2 of a pint)

The flours I had available for use (without looking up what durum wheat flour is) were all purpose flour and soft Italian flour, the Tipo 000.

Also used the food processor for mixing versus the stand mixer.

Blending the flours…

The completed dough, nice consistency no additional flour or water needed going by the recipe weight measurements.

After a rise for about 1.5 hours, the last 20 minutes or so in the oven (warmed by just a pilot light).

The dough was formed into loaves, I thought it looked a bit too soft at this stage for the final rise while the oven heated up to about 480 degrees Fahrenheit.

The dough ballooned up more than I expected !

After turning down the heat as recommended, 30 minutes seemed too long for the finish, baked the bread by eye and temperature probe to about 200 degrees Fahrenheit internal temperature of the loaf. the bevel cut could be deeper the next time.

Airy crumb, not as light as store bought Italian bread but a bit more chew to it.

Overall, I like this recipe and the method.

11
Jul
17

Focaccia with Rosemary and Onion

Not exactly, but just a slight change from this recipe,

https://recipereminiscing.wordpress.com/2017/07/07/focaccia-with-rosemary-and-onion-focaccia-med-rosmarin-og-lk/

Other focaccia type bread made in the past.

https://pmetro.wordpress.com/2014/11/02/rosemary-and-garlic-fococcia/

https://pmetro.wordpress.com/2013/06/01/bread-dough-focaccia/

 

White flour, sea salt, semolina flour, and the water/honey proofed yeast.

Flour by weight.

A  recent gift  I am learning to use, a new food processor, mixing the dough in this versus a mixer.

process the dry ingredients together

add the proofed yeast,

Just a couple of pulses and the dough comes together.

hand kneaded for about 5 minutes…

let rise in a bowl for about an hour

Pan roast some garlic

added some parsley (or whatever sprung from my parsley plant outside)

and some slightly ground rosemary

After an hour, the dough is very soft and flexible, stretch  and form into pan with depressions made with your  fingers.

Top with the garlic, rosemary, a bit of parsley, drizzle with olive oil.

Even though is was hot weather , just baked the dough in the oven, 375 degrees for about 20 minutes.

Though I baked it covered as the recipe indicates, I uncovered it for about the last 5 minutes of cooking.

It’s been a while since I’ve made a thick crust pizza. This focaccia was excellent The semolina gave it  a very soft crumb and crusty base. I would have preferred to have this run under the broiler for a bit of extra crunch.

19
Feb
17

Basta

 This from an old draft I never posted…

 

Midway between Warwick and Providence, Gaspee and Pawtuxet area sets the tone of a relaxed atmosphere reinforced by a drive down Narragansett Parkway from Warwick Avenue. Adoration of the style and architecture of housing in this area is required. An area where the uber rich could peacefully reside unnoticed and be comfortable. It’s the setup for arrival in Pawtuxet Village, a place that can be considered, as an overused expression , a hidden gem.
Always over the years, a small smattering of shops in the area and dining establishments to gracefully wind down some hours away. Maybe not that apparent to the seasoned traveler, but to a long time RI resident a different setting than the bustle of the city, Providence, a chance to unwind possibly before hitting a more robust pace or night cap.
That’s purely my take, in this restaurant, the patio setting gives one a feel of a small establishment, a welcome division from a main dining room accessible from the rear easy to find parking lot. No booths, but a fireplace and just enough tables to give the area peace, a level of background music tolerable, and star lighted ceiling effect. Cordoned off from the elements of winter, warm enough for the setting with an occasional reminder that a blustery winter wind blows  outside a la New England!
The menu is not over done. Enough selections for most palates, and even the pizza offerings are pared down, from the classic and several specials including a sampler ,  I have tried to find a brick oven pizza eatery to offer just a plain baked pizza shell,  but usually don’t go the extra step as many diners do to request something off the menu. A true dough-a-holic that I am I would tend to rate a eatery on the quality of bread alone.
Not going out to eat that often one could consider the menu expensive and drinks will drive up the price, but that includes the dining experience finding a place that’s laid out not to be overcrowded with jammed tables and constant people traffic. Cooking at home often, dining out gives me a chance to find something I don’t usually prepare at home whether it’s a drink or meal.
Since food can be a very objective experience, let’s say I was satisfied, beverages are an important part of the meal when visiting a restaurant of this caliber.
Nowadays a well kept and accurate website also gives credibility to a business and Basta is not the exception.
.

basta1

basta2

basta3

basta5 basta4

basta6

07
Jan
17

more fermentation…dough

Bread, a staple in our diet,  made fresh most of the time, some recent photos as the more I make bread, the more I vary the recipe.

First up Babka, similar from a previous posting https://pmetro.wordpress.com/2013/10/21/photosdraft/that was left un tagged I could not find, so a recipe from https://smittenkitchen.com/2014/10/better-chocolate-babka/ about the same recipe.

gifts for guests…

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multi seed sourdough

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Rustic bread

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random styles

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bread made with soft Italian flour

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experiment of dough on waffle iron, some stuffed

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various tasting of dough recipes

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img_1353the tipo “00” flour , soft Italian flour, Neapolitan style pizza, 500 degree oven..

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testing convection oven baking bread

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img_0729Experimental pizza

img_0730Eggplant with mushrooms and cheese

img_0732That’s all folks !

12
Nov
16

After shopping, quick bite supper

Sourdough flatbread, fresh ground beef pan fried pattie,  romaine lettuce, cherry tomato, cucumber, sauteed mushrooms.

img_1163

On a later date  a redo of this recipe.



Fresh ground beef, Hawaiian sea salt and pepper. Pan broiled.


Lettuce and  spinach….


Add burger, cucumber, mayo, ketchup, bacon, caramelised onion, parsley.

The flatbread was a bit tough, all in all a good meal. 

14
Aug
16

White bread with Black/White sesame seeds

Luckily, I have a convection/microwave oven in a room off the kitchen which can be closed off from the kitchen so the heat from the oven does not enter the kitchen /dining area during the heat wave. Proofing the dough goes easy in this hot and humid weather since the room temperature is in the mid 80’s or better.




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