Posts Tagged ‘water

03
Feb
18

Malted barley sourdough bread

Linking through several gravitars, lead me this site , The Zero Waste Chef(Link)https://zerowastechef.com/2015/09/17/sourdough-bread/

Recent reading on sourdough technics gave way to this loaf. Milling grains for beer, or more accurately crushing malted barley, I tightened up the Victoria mill for a fine grind of barley , that being 120 caramel/crystal malt. This mix will lead to a dark gold color as the barley is roasted, 120 being the color scale measurment of the malt. Just as a side note, this is how your red, porters and stout beers account for their color. The dark roasted grains may be an aquired taste.

https://www.morebeer.com/products/briess-caramel-120l-malt.html

Now I didn’t get the exact measurement of barley in addition to the 1 kg all purpose flour , probably around 1/2 cup, the new technics were to age the soughdough starter AND what’s know as a leven by soaking the grains, the all purpose flour, with water. Sour dough bread is a non yeast bread relying on the starter to provide the fermentation. 

OK, if time is on your side, as this is a long process, that being, the proofing, and temperature plays into the completion of the bread. Experience is the best teacher in this type of baking. My process is harvesting some starter from the crock in the fridge to start, feeding the crock ,before returning into cold storage. 

Now I fed the starter with the barley flour and water and prepared the leven as well. The very active starter didn’t take long to bubble and from prior failed proof of concepts, ( that’s a literal “proof”) with the additive of barley, an overnight soak sounds like a good idea for fussy grains like whole wheat and fresh ground barley malt who seem to take their time absorbing liquids.

The sourdough barley malt starter.

After an overnight stay, Now it’s a simple matter of mixing the starter and the leven. You can see the roasted barley bits in the dough.

Runny very hydrated dough , pre globular !

It’s Alive ! The organism starts to grow and pick up a cohesive texture, turn every hour or so, I find that tilting the bowl to the horizontal and utility a spatula dipped in water will easily fold the entity.

I used the floured towel and bowl method to nest the slow ferment the globular organism.


Several points to consider, the dough stuck to the towel when moved to the Dutch oven, being a pottery one versus cast iron with the bumpy top as result. Internal temp at the finish is 200 degrees Fahrenheit.  The next loaf will be either a lower oven temp or less cover off baking time. 

Several hours later, in the Dutch oven, the result.

A dark crust, crunchy right from the oven the apparent dark grains has a part to play in the finish color.

As apparent by the white dough spots (I split the main ferment into 2 bowls) the leven and starter did not fully mix in some areas, the dough was mixed in kitchen aid bowls and had a flour ball at the bottom, I just let it go. A marble loaf possible using 2 different color dough. The crumb airy and light not like other sours that I have baked that were the dense variety. (Small green fleck is from broccoli 🙂

One trait I notice with the sour ferments is that the crumb has a slight rubbery texture even though no oils were added, not like a slightly grainy finish from yeast/all purpose flour mixes or those with semolina additions.

“The toast test” , nice caramelisation at the edge, tender crunch. I need to improve storage as a plastic bag storage yielded a soft crust the next day. (Actually broiled both sides)


One other ferment  was placed stasis refrigeration, warming up to be nest fermented and baked. 

Taste is a earthy barley background clinging dark malt aftertaste. Do you taste your ingredients? That’s how to become familiar with the different flavours. Taste and smell the flours and grains that you use in recipes. Always have some ferment going on in the house. Fit in the mixing , fermentation, and baking to your schedule and it will become an aquired skill. 

11
Jan
18

DAL, two recipes

Dal, lentils and beans all in the same catagory, recipes abound and as probably you have researched, the more research yeilds that the recipe usually was what the cook has on hand especially as to the spicing of the dish. Here’s one from the Bob’s Red Mill bag of Dal followed by the Milk Street recipe for Turkish Red Lentil Soup.

New Delhi Dal

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I utilized curry powder in place of the tumeric. Some ground cloves sufficed for the 12 whole cloved required. (have to order some cloves)

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Boiling the beans, alot of water! these beans will soak up quite a bit of liquid. This is 1/2 the recipe.

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most dal recipes require an addition to be added to the beans once cooked

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mash them and then add the oil spice mixture

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Basicallly I ate these alone to get a taste for the beans, they would make a good spread for chips or an addition to rice.

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A Turkish Red Lentil Soup with Aleppo Pepper

 Turkish Red Lentil Soup

from 177 milk street.com

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Are we ready ? I used the Bob’s Red Mill orange/yellow dal.

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the sweating of the onions

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Add the garlic for about 30 seconds, to the onions, then add the rest of the ingriedents, minus the water (broth), lentils and rice. cook up for about a minute.

 

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……..in go the beans, rice and water

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a lively simmer, cook covered about 30 minutes, the rice will break down somewhat adding to the texture, I cooked leaving the beans at the aldenti stage.

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I skipped the addition of the Aleppo pepper since I didn’t want to search it out at this time , I added a bit of finely chopped dried pepper that are sitting on the windows sill drying out from green to a shrivled red, some moderate heat in the background.

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Even though there is a lot of paprikia, which I though would be overpowering, the balance is delicious and the beans have a pasta like texture. The tomato paste smooths it out. My best use of the dal so far. No mint or lemon wedges served. 

25
Aug
17

Traditional Warm German Potato Salad

imageTraditional Warm German Potato Salad

From…. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=163339

Via:…… https://recipereminiscing.wordpress.com/2017/08/14/traditional-warm-german-potato-salad-tradisjonell-tysk-varm-potetsalat/

One of the starts of a day, potato salad for breakfast?  Well now that I am at the age of expansion (not by size 😌) of blogging and cooking skills, more time to plan the start of the day since this day does not require to work for the clock, so to speak. Sit in the yard outside in the cool morning. Breezing through the WordPress reader with the trusty cup of coffee and Diane also came to sit outside for some time and enjoy the late summer morning air. A  reliance  on social media and connectivity for inspiration, catching up on the news both local and global,  Hmmm… this recipe look like something that would give me some first day nourishment. With the ingredients on hand, it was an easy, savory dish !

  1. Scrubbing potatoes…
  2. Prep ingredients…..
  3. Start the cooking……
  4. Sweat the onions and celery….

 

 

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starting the dressing

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dicing potatoes

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cooking the dressing

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finishing the dressing

NOTE: I added a bit more sugar to the dressing, the apple cider vinegar used was of the home-made variety so it was a bit more pungent.

 

Finish by mixing in the dressing…. serve warm.

 

 

NOTE: if mobile device is below 20 % battery, then photostream won’t sync, once on charger though it works.

 

29
Apr
17

Overnight bread

Yep ! Another bread recipe , this one promises to be as easy as it can get , minimal work just a required mixing for a very sticky dough. Mix the ingredients in a bowl, set it in the fridge overnight, remove, let it sit a hour or two and plop it on a tray.


The bubbling mixture removed from the fridge after it’s overnight stay.


Prepare a well floured sheet pan with parchment. (The dough has been standing at room temperature about 2hours at this point.)

After removing the  wet shaggy dough to the sheet pan, carefully gather it and flip it over , yes this is going to be a rustic style shape. The floured topped dough now goes into a cold oven and baked about 220 centigrade.


The loaf rose somewhat and finished with a classic crunchy crust. Right from the oven I was not impressed with the flavor, but later on it seemed to develop into a better tasting bread. Next day after cutting well through the center into the loaf, the very bottom was a bit under baked and compressed.  I would try this recipe with some soft Italian flour. 

I guess it’s a pretty good bread considering the amount of work that you put into it. No mixer required other than the baker ! It will get a repeat try since I’m always looking for different recipe varyations of our daily bread. Somewhat similar to other  quick and easy dough recipes.  Culled from the Recipe Reminising web site titled Lazy Lady Loaf. Just flour, yeast water and salt. 

BTW.. Try to minimize the amount of flour on the sheet pan before baking… Some smokey bakery like odor will result.

Lazy Lady Loaf (Actually from the Devondale web site.)

19
Feb
17

Roll model

Bunned again! Can’t keep away from the dough, though. Baking bread and split the dough for small bite sized rolls, topped with poppy seed, hemp seed and quad blend pepper.


1 cup each white flour/ water poolish,  1 cup sour dough starter, additional water and flour for 2 loaf recipe. A touch of salt.

Nice fermentation today.  Soft rising and workable dough with a lot of additional expansion in the 400 degree oven.

17
Feb
17

Dough dreams

Using the soft Italian flour. A bit less than 4 hours from mix to plate. Now measuring by weight both the flour and water, giving consistent results when using the soft Italian flour.

My ratio is 1 lb flour, to 9.6 ozs water. Salt to taste, yeast about 1/2 a full measure. ( a King Arthur yeast measuring spoon was gifted to me.)

In about a 500 degree Fahrenheit oven the dough increases in size and gives the classic bubbles in the crust. Slid onto a sheet pan in the oven. Corn meal to aid in sliding.

Plain by standards, tomato, garlic, oregano with olive oil .added grated Parmesan  after baking. Could have peeled the tomatoes, boiling water and then ice bath but I didn’t mind. Basic crust flavor not over whelmed by toppings.

Second run, same ingredients, with the addition course sea salt, course ground pepper blend. Parmesan after baking.

Yes ! Just the right balance of salt and spice from the pepper.
The remainder of the dough a herb salt and pepper blend baton shaped loaf.

 

Ahhh, looks like I need some Italian cold cuts and cheese !

27
Sep
16

Tipo “00” (addendum 10/31)

Trying out new type of flour for a thin crust pizza, more of a crackery crisp texture. Neutral flavor compared to all purpose flour. Only small amounts of sugar and salt added. About 2 hour rise time total. Minimal toppings. 500 degree Fahrenheit oven pizza slid onto a cast iron griddle.

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Cheese and onion with egg  (Omelet Pizza)

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