Posts Tagged ‘bread dough

11
Sep
19

Smoke roasted tomatoes

Peak harvest of tomatoes now, what to do ?

Nice weather so instead of using the oven indoors, fire up the smoker to roast tomatoes.

Prep the grille, a charcoal starter with fresh hardwood and a mix of leftovers from the last fire.

Mesquite pellets, a cup or two , fill the cup with water, the pellets will swell absorbing the water for maximum smoke output.

Not more than a few days from harvest, some within hours. I’ll reserve the cherry tomatoes for another use. Quartered the larger tomatoes.

Adding some garlic to the mix

Salt, fresh ground pepper blend and a few red pepper flakes.

Toss with a bit of olive oil.

Prep the perferated pan with oil to prevent sticking.

When the hardwood is ready, pour out to the charcoal pan, here at the lowest level. Add the soaked pellets, cover and let it come up to temperature. Sit the perferated pan atop and cover.

Smoking up, the hose is used to soak the ground below the grille. Avoiding flare-ups from unwanted embers from igniting anything. The bottom of the charcoal pan is screened for maximum air flow. A metal pan pan at ground level holds a small amount of water, a repurposed base from a water heater.

Oh ! I happen to have some dough around. Ready the flat bread ! A plastic mat with semolina give the dough ball bearing moveability with out sticking , like a pizza peel.

Tomatoes are done in about an half hour. The handle on the pan folds so it can fit in the grille when covered.

I did turn the tomatoes gently about 15 minutes to expose more of them to the smoke. Some took on a nice char. Set the tomatoes over a pan or plate after grilling to let the juices drain. I hand peeled the skins, just pull them off, if you like. Combine peeled tomatoes with juices. (After you sip a sample).

Added a few pieces of hardwood. Slap on the dough.

Meanwhile back at the ranch, I’m going to pulse up the tomatoes, I did eat several pieces before processing ! Looking good ! Added a pinch or two of sugar to balance , that’s all folks!

Pulsed up on the chunky side.

Since I have the grille up to temp a final addition of hardwood, might as well use it to bake a loaf of bread from the batch of dough.

Whattah think next ? ……..

……….. Of course !

The flat bread, smeared with the smokeyness of the tomato, fresh picked Russian red kale

Microplane some parm, a decorative side of sweet cherry tomatoes and kale leaf. Olive oil drizzle of course !

Crispy flat bread uuuummmm!

About 25 minutes later……..

Done! One container of tomato sauce in the freezer, the other in the fridge. Tomatoes plants still flowering.

02
Mar
19

Sweet cinnamon bread

Just some dough from the fridge, last night batch of dough. Made some sausage dumplings.

Grease a pan add dough balls. Grate fresh cinnamon sticks, then sprinkle brown sugar. Let rise then bake.

Mmmmmm light cinnamon and sugar flavor.

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.

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

 

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 ?

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




Archives

September 2022
S M T W T F S
 123
45678910
11121314151617
18192021222324
252627282930  

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

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

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

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

cooking from the heart

inspired by june & norma

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

gettin' fresh!

turning dirt into dinner

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

%d bloggers like this: