tag:blogger.com,1999:blog-88972416406995050662024-03-04T23:56:47.650-08:00frudahlsAnonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.comBlogger503125tag:blogger.com,1999:blog-8897241640699505066.post-29128573377321426732015-06-21T00:55:00.000-07:002015-06-21T00:55:09.083-07:00Charleston Church Shooting: City Struggles to Make Sense of Tragedy<h1 class="wsj-article-headline" itemprop="headline">
Charleston Church Shooting: City Struggles to Make Sense of Tragedy</h1>
CHARLESTON, S.C.—Three days after a 21-year-old white man allegedly gunned down nine people in a historic African-American church, houses of worship across the region prepared to grapple with the shootings’ aftermath in Sunday services. <br />
Emanuel African Methodist Episcopal Church, the large African-American church where the shooting took place, planned to hold its service beginning at 9:30 a.m. Its 1,200 seats were expected to fill quickly with members, dignitaries and media. <br />
Residents in the city are struggling to make sense of the tragedy, while mourning the victims and calling for unity. <br />
“The city’s not the same,” said artist Georgette Wright Sanders
as she sat beside a table displaying her pottery and baskets for sale
at the Marion Square farmers’ market in the heart of old Charleston.
“You can tell there’s a sadness in the air. It’s as though a wave of
pain has washed over us.”<br />
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<ul class="articleList">
<li> Charleston Mayor Rallies City After Fatal Shootings </li>
<li> Clinton Calls for Tighter Gun Control After Shooting </li>
<li> GOP Weighs in Amid Protests Over Confederate Flag </li>
<li> Families Confront—And Forgive—Accused </li>
<li> <a class="icon none" href="https://www.blogger.com/null" target="_self">Church Plans to Celebrate Survivors at Service</a> </li>
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<img alt="Police have identified Dylann Roof, 21 years old, as the white man suspected of opening fire and killing nine people at a historic black church in Charleston, S.C., on Wednesday night, a mass shooting that authorities have described as a hate crime." data-enlarge="http://si.wsj.net/public/resources/images/BN-IZ409_0618dy_G_20150618112018.jpg" data-in-at4units-src="http://si.wsj.net/public/resources/images/BN-IZ409_0618dy_G_20150618112018.jpg" data-in-base-src="http://si.wsj.net/public/resources/images/BN-IZ409_0618dy_G_20150618112018.jpg" data-intent="" src="http://si.wsj.net/public/resources/images/BN-IZ409_0618dy_G_20150618112018.jpg" title="Police have identified Dylann Roof, 21 years old, as the white man suspected of opening..." />
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<span class="wsj-article-caption-content">Police have identified
Dylann Roof, 21 years old, as the white man suspected of opening fire
and killing nine people at a historic black church in Charleston, S.C.,
on Wednesday night, a mass shooting that authorities have described as a
hate crime.</span>
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Ms. Wright Sanders, who is black and lives in nearby McClellanville,
S.C., likened the killings to an act of terrorism, and said she felt it
was her duty to show up to the market as she does most weekends during
the spring and summer. “It’s hard to be here today, but if we don’t move
on and heal, and live our lives, they win.”<br />
On Saturday
afternoon, far from the downtown tourist attractions, the Charity
Missionary Baptist Church in a working-class neighborhood in North
Charleston held a prayer service for the victims. <br />
In a sermon
that repeatedly roused the more than 100 parishioners to their feet, the
Rev. Nelson Rivers III said the shooting was an act of terrorism
against black people and their churches. <br />
Some members of his
congregation are afraid to come to church, for fear of violence, the
pastor said, adding that he wasn’t afraid because of his faith in God.
“If you are trying to find a good place to die, a church is about as
good as any,” he said. <br />
In an interview on Saturday, Dwayne
Greene, a prominent black community activist and lawyer who once worked
for the city, said race relations in Charleston generally are good, but
there are still historic class and race divisions.<br />
The city’s
downtown stretches are affluent and filled with tourists, while
surrounding neighborhoods are struggling with poverty. Race relations,
he said, have progressed, because Mayor Joseph Riley and a spate of new
big companies have worked to improve the situation by attracting new
residents from across the country and reigniting tourism. <br />
“Although
there are racial issues, Charleston has done a really good job compared
to other cities in dealing with those,” Mr. Green said. “It would take a
lot to fuel a racial conflagration here. The communities are rallying
around one another and coming together.”<br />
University of South Carolina President Harris Pastides joined several hundred mourners on Saturday in front of the Emanuel AME Church.<br />
Mr.
Pastides, who moved from Massachusetts to South Carolina, said the
relationships he’d had with African-Americans in South Carolina were
better than he’d experienced up north. But he added: “I think racism is
woven into the fabric of our nation, and I think it is also present in
South Carolina.”<br />
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Dylann Roof, charged with nine
counts of murder in connection with the shooting at a historic black
South Carolina church, appeared at his bond hearing in Charleston on
Friday. Photo: Reuters</div>
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Colleagues say Clementa Pinckney, a
state senator and pastor of the Emanuel AME Church in Charleston, S.C.,
ministered to the poor and backed legislation aimed at improving their
lives. He was one of nine killed in a shooting rampage on Wednesday.
Photo: AP</div>
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Dylann Roof, of Eastover, S.C., is in custody and has been charged
with nine counts of murder and possession of a weapon during the
commission of a violent crime. Mr. Roof didn’t enter a plea during his court appearance on Friday.<br />
Overnight,
an impromptu vigil was held outside the Emanuel AME Church, drawing a
large, racially diverse crowd. People sang African-American spirituals,
while a few danced beside a growing memorial filled with flowers, Teddy
bears and notes that read, “We love you,” among other tributes. <br />
After
the vigil, Michael Punkosdy, a 36-year-old Charleston resident, said:
“Let’s get uncomfortable. Let’s talk about race, let’s talk about guns.
That’s how we’re going to move forward and overcome everything we’ve
been through all these years together.”<br />
At the College of
Charleston’s TD Arena on Friday night, hundreds gathered to listen to
several speakers honor the nine people who lost their lives Wednesday
night.<br />
Mayor Riley, the city’s longtime white mayor, called for healing, telling the large and diverse crowd that, “If that young man thought he was going to divide this country, he miserably failed.”<br />
Afterward, Angela Anderson said she believed the community hadn’t been so unified since Hurricane Hugo tore a path of destruction through the area in 1989.<br />
“It’s been a long time since we’ve been together like this,” she said.<br />
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<img alt="A member of a cleaning crew mops a floor inside the Emanuel AME Church where nine people at the historic black church were killed Wednesday. " data-enlarge="http://si.wsj.net/public/resources/images/BN-JA193_0620sc_M_20150620111117.jpg" data-in-at4units-src="http://si.wsj.net/public/resources/images/BN-JA193_0620sc_P_20150620111117.jpg" data-in-base-src="http://si.wsj.net/public/resources/images/BN-JA193_0620sc_P_20150620111117.jpg" data-intent="" src="http://si.wsj.net/public/resources/images/BN-JA193_0620sc_P_20150620111117.jpg" title="A member of a cleaning crew mops a floor inside the Emanuel AME Church where..." />
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<span class="wsj-article-caption-content">A member of a cleaning
crew mops a floor inside the Emanuel AME Church where nine people at
the historic black church were killed Wednesday. </span>
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Community leaders are organizing a unity rally to be held Sunday evening at the Arthur Ravenal Jr.
Bridge, a cable-stayed bridge that dominates the city’s skyline.
Leaders are hoping enough people will attend to join hands all the way
across the bridge.<br />
Separately, a group calling itself “Take Down
the Flag SC” held a rally Saturday evening outside the Statehouse in
Columbia, S.C., with more than 500 people gathering to protest the flying of the Confederate battle flag on the grounds. <br />
Mr.
Roof allegedly espoused racist views and the car he was driving had an
ornamental license plate displaying the Confederate flag. Charleston
police said Saturday evening that they and the FBI were investigating a
website that has been attributed to Mr. Roof. The site, which has not
been verified as being Mr. Roof’s, contained a racist manifesto and
displayed photographs that appeared to be Mr. Roof waving Confederate
flags. His attorney could not be reached for comment. The imagery has
reignited a long-standing debate in South Carolina and beyond about the
flag’s symbolism.<br />
Defenders argue it represents Southern heritage
and the sacrifices of Southern people during the Civil War. Opponents
contend it is a rallying symbol for white supremacist attitudes and
promotes racial discord.<br />
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Mitt Romney, the party’s presidential nominee in 2012, on Saturday
called for the flag to be removed. “To many, it is a symbol of racial
hatred,’’ he wrote on Twitter. “Remove it now to honor Charleston
victims.’’ <br />
Warrants released on Friday alleged that Mr. Roof
entered Emanuel AME Church at about 8 p.m. Wednesday wearing a fanny
pack. He sat with the Bible study group for about an hour before pulling
out a gun and methodically killing the victims, the warrants alleged. <br />
Mr. Roof used a .45-caliber handgun, which he reloaded several times, law-enforcement officials said.<br />
Mr.
Roof allegedly told his victims that African-Americans were taking over
the country and “raping our women,” and he purposely left one person
alive to share his motivations, according to a person familiar with the
investigation.<br />
Among those he allegedly gunned down was the church’s leader, the Rev. Clementa Pinckney, a 41-year-old long-serving South Carolina state senator and civil-rights leader. The other victims ranged in age from 26 to 87.<br />
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Mr. Roof told investigators on Thursday that he was responsible for
the killings, and that he considered not going through with his plan,
because everyone at the church was kind to him, according to a
law-enforcement official close to the investigation. Mr. Roof’s attorney
declined to comment.<br />
Mr. Roof, who grew up around Columbia,
left high school after ninth grade in 2010, according to a school
district that didn’t have records of him continuing his education. His
racist views and aimless life troubled some in his family, according to
friends and relatives.<br />
The U.S. Justice Department has opened a
civil rights investigation into the shooting that will run parallel to
the continuing investigation by state and local police, said a spokesman
for the agency.<br />
Deidra Waymer, of Summerville, S.C., on Friday
said: “Move on? How can we? I want justice. Then we can move on. This
has brought to the forefront racial tensions that have been here a long
time. And they have to be addressed.”<br />
“If we don’t make this
count it will be swept under the rug, like it’s always been,” she said,
adding that, “It’s surprising, the amount of love being shown.” <br />
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<br />Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-15583841861182306312015-02-06T20:23:00.001-08:002015-02-06T20:23:12.856-08:00prank gone wrong gun Watch Video Hot Chick prank gone wrong Goes Horribly Wrong. Also, browse KillSomeTime to find the funniest videos from around the web.<br />Pranks Gone Wrong | List of Practical Jokes Gone …<br />All <a href="https://www.youtube.com/watch?v=GmNtOvqWJEY" target="_blank">prank gone wrong gun </a>are hilarious – until something goes wrong. This list of practical jokes prank gone wrong that ends unfortunate death cites elaborate jokes that ended with illness, arrest, and even death.<br />
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Your goal in this game is to perform as many times of push-ups as Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-69534942245321712732014-07-24T07:25:00.000-07:002014-08-05T07:40:40.209-07:00Farewell Enrico, You will be missed<p><font size="2" face="Georgia">It’s been a couple of months since I visited Le Casacce, but I remember it like it was yesterday. </font></p> <p><font size="2" face="Georgia"><a href="http://lh5.ggpht.com/-gQ-JFEHo-Y0/U9EWuL1DWbI/AAAAAAAAi_o/Pc_zjsXANIk/s1600-h/le-cassace-enrico-7-25.jpg"><img title="le-cassace-enrico-7-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-7-2" src="http://lh3.ggpht.com/-SFx_GPpkZIA/U9EWvjGLvrI/AAAAAAAAi_w/r4P4aFiK5-c/le-cassace-enrico-7-2_thumb2.jpg?imgmax=800" width="550" height="367"></a></font></p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia">Majestic Tuscan sunsets,</font></p> <p><font size="2" face="Georgia"><a href="http://lh6.ggpht.com/-28ZG4kRaRvo/U9EWwTqryTI/AAAAAAAAi_4/bqgfxn7uYOM/s1600-h/le-cassace-enrico-7-55.jpg"><img title="le-cassace-enrico-7-5" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-7-5" src="http://lh4.ggpht.com/-PcYZatOcaVs/U9EWxDJmTEI/AAAAAAAAi_8/iA86akJ1-74/le-cassace-enrico-7-5_thumb2.jpg?imgmax=800" width="550" height="367"></a></font></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">and beautiful roses </font></p> <p><a href="http://lh3.ggpht.com/-vOYnL4GyH4E/U9EWybHgZ2I/AAAAAAAAjAI/tZD1C2mt9h8/s1600-h/le-cassace-enrico-7-115.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-7-11" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-7-11" src="http://lh6.ggpht.com/-Z3agp03gi6k/U9EW0FycErI/AAAAAAAAjAQ/iNcHVIjXpuU/le-cassace-enrico-7-11_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">that frame the charming stone architecture with color and splendor.</font></p> <p><a href="http://lh5.ggpht.com/-HbLmxGVM_6s/U9EW1gTF_1I/AAAAAAAAjAY/v_0nl0VM6CQ/s1600-h/le-cassace-enrico-7-95.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-7-9" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-7-9" src="http://lh3.ggpht.com/-_xCIicHz734/U9EW230ONGI/AAAAAAAAjAg/yuRD5mp4KSc/le-cassace-enrico-7-9_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">I spent a couple of weeks in this paradise attending a conference and basking in the Tuscan countryside. </font></p> <p><a href="http://lh5.ggpht.com/-sfnUuFifIaI/U9EW4J_7sDI/AAAAAAAAjAo/qMbzB2tlD1k/s1600-h/le-cassace-enrico-6-15.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-6-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-6-1" src="http://lh4.ggpht.com/-SIapdr-KGAM/U9EW5FImrzI/AAAAAAAAjAw/vqEgjvumiXA/le-cassace-enrico-6-1_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia"><a href="http://lh3.ggpht.com/-AIzqHTJ8dKg/U9EW6bS8FGI/AAAAAAAAjA4/RNDcfymmjZ4/s1600-h/le-cassace-enrico-8-15.jpg"><img title="le-cassace-enrico-8-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-8-1" src="http://lh6.ggpht.com/-sDvUZyU6XL4/U9EW8JcsngI/AAAAAAAAjBA/0xT6Jl8wCLI/le-cassace-enrico-8-1_thumb2.jpg?imgmax=800" width="550" height="367"></a></font></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">This post was supposed to be a review of the awesome experience I had at Le Casacce discovering more about writing and photography at the <a href="http://tuscanmuse.com/index.php/workshops-tours/plated-stories" target="_blank">Plated Stories Workshop</a>, and learning about Italian cooking from Enrico Casini, a renowned Italian Chef.</font></p> <p><font size="2" face="Georgia">However, sadly, Enrico passed away in his sleep this past Sunday. So this is my humble tribute to him. </font></p> <p><a href="http://lh6.ggpht.com/-ZlAN5Ows0Ao/U9EW9E9Q7ZI/AAAAAAAAjBI/Libq1naYXIo/s1600-h/enrico%25255B4%25255D.jpg"><img title="enrico" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="enrico" src="http://lh3.ggpht.com/-mCQjuOKzJp4/U9EW-UjwVGI/AAAAAAAAjBQ/HlDqUbXG_74/enrico_thumb%25255B2%25255D.jpg?imgmax=800" width="386" height="836"></a><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia">Enrico was a funny, dynamic person who loved to cook and share his villa and his creations with everyone. </font></p> <p><font size="2" face="Georgia">This was his domain whether he was in the kitchen preparing a masterpiece or mingling with guests. </font></p> <p><a href="http://lh3.ggpht.com/-31ALZy9GdTQ/U9EW_oYnx-I/AAAAAAAAjBY/wVO8FJogibQ/s1600-h/le-cassace-enrico-7-65.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-7-6" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="le-cassace-enrico-7-6" src="http://lh3.ggpht.com/-5w1IuloyMNA/U9EXAuDvECI/AAAAAAAAjBc/b6qC7bMnDDE/le-cassace-enrico-7-6_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p> </p> <p><font size="2" face="Georgia">Everything he and his staff made turned to gold or at least tasted like it was made from some precious substance. He took great pains to make sure his creations delighted everyone.</font></p> <p><a href="http://lh4.ggpht.com/-ma5OFCzr5ao/U9EXBk7YLrI/AAAAAAAAjBk/1CU0GPFLnY0/s1600-h/le-cassace-enrico-12-2%25255B5%25255D.jpg"><img title="le-cassace-enrico-12-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="le-cassace-enrico-12-2" src="http://lh6.ggpht.com/-9Hp3b-ix59Q/U9EXCi0Wo1I/AAAAAAAAjBs/PzgJqy2rN-4/le-cassace-enrico-12-2_thumb%25255B2%25255D.jpg?imgmax=800" width="350" height="525"></a></p> <p><font size="2" face="Georgia">At dinner every night, he would introduce each course as it was being served. He was proud of his land and especially his olive oil. He would enter the dining room with a smile on his face and say, “Excuse me!” and when everyone was silent, he would tell us in his broken English what each dish was made of. </font></p> <p><font size="2" face="Georgia">He would say “… this dish is made with the meat (or cheese) from these lands (as he opened his arms to signify the land around him)and my olive oil … and my love … sokay! Thank you!” </font></p> <p><a href="http://lh5.ggpht.com/-cQfUs_0wUxE/U9EXDj65gDI/AAAAAAAAjB4/Mh6jWwMIzEY/s1600-h/le-cassace-enrico-9-25.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-9-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-9-2" src="http://lh6.ggpht.com/-EYGTmInZsS0/U9EXFIEQiII/AAAAAAAAjCA/_3RBGprdQo8/le-cassace-enrico-9-2_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">One of the dishes we made in the cooking class is this ricotta gnocchi with creamed spinach and chard. It was melt-in-your-mouth delicious. I hope to decipher my notes one day and recreate it.</font></p> <p><a href="http://lh5.ggpht.com/-8HPg8VwSfBk/U9EXF8IQCmI/AAAAAAAAjCI/nrH7CkjfnvQ/s1600-h/le-cassace-enrico-9-15.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-9-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-9-1" src="http://lh4.ggpht.com/-b0G3Fbpvj9s/U9EXGmSs7WI/AAAAAAAAjCQ/VGvyJkWXGGk/le-cassace-enrico-9-1_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">Enrico reminded me of a flower child from the 70s. I didn’t really know him; I just observed his manner in the kitchen and around the villa. He usually had Barry White or Sade playing in the background. </font></p> <p><font size="2" face="Georgia">He had a simple, yet captivating collection of paintings and photographs which hung in the dining room and patio area. The art provided a glimpse into his life and memories and made mealtime a precious experience.</font></p> <p><a href="http://lh3.ggpht.com/-gD44do4DMtc/U9EXHnojFeI/AAAAAAAAjCY/vJ0MuQJ3uD8/s1600-h/le-cassace-enrico-7-105.jpg"><font size="2" face="Georgia"><img title="le-cassace-enrico-7-10" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-7-10" src="http://lh6.ggpht.com/-BZJ1nvjzKto/U9EXIfcnMrI/AAAAAAAAjCg/zX56X6I90tg/le-cassace-enrico-7-10_thumb2.jpg?imgmax=800" width="550" height="367"></font></a></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">Another endearing character at Le Casacce, was Enrico’s loyal sidekick, Socrates. Socrates is a friendly and woeful donkey. He would sing a song when he saw his master coming and sometimes the rest of us would hear it too. </font></p> <p><font size="2" face="Georgia">Sweet Socrates, won’t you sing your song one more time? </font></p> <p><a href="http://lh4.ggpht.com/-6acAetJQsGc/U9EXJonEwXI/AAAAAAAAjCo/jbFdaEeZJjA/s1600-h/le-cassace-enrico-3-15.jpg"><img title="le-cassace-enrico-3-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-3-1" src="http://lh3.ggpht.com/-13TZ8byYHII/U9EXLGLdwGI/AAAAAAAAjCw/cd_ODKhWLVg/le-cassace-enrico-3-1_thumb2.jpg?imgmax=800" width="550" height="367"></a><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">Enrico, thank you for enriching our lives and our palates with your Roman traditions and welcoming us into your villa and your lands. We’ll cherish these memories forever. </font></p> <p><font size="2" face="Georgia"><a href="http://lh3.ggpht.com/-x1IKYkzw7rk/U9EXMGRRnuI/AAAAAAAAjC4/bJF8HypGx8g/s1600-h/le-cassace-enrico-12-1%25255B5%25255D.jpg"><img title="le-cassace-enrico-12-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="le-cassace-enrico-12-1" src="http://lh4.ggpht.com/-96TkruDMGEI/U9EXNMW6wzI/AAAAAAAAjDA/7RQ2pGqzyfs/le-cassace-enrico-12-1_thumb%25255B2%25255D.jpg?imgmax=800" width="350" height="525"></a></font></p> <p> </p> <p><font size="2" face="Georgia">Here’s to your olive groves, your lands and your lovely villa. May they forever hold your memory and your love deep within.</font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"><a href="http://lh3.ggpht.com/-UIZTatxSUWU/U9EXOOTZgoI/AAAAAAAAjDI/Vr1JV7Rfmsw/s1600-h/le-cassace-enrico-5-19.jpg"><img title="le-cassace-enrico-5-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="le-cassace-enrico-5-1" src="http://lh5.ggpht.com/-2FzHe03glk0/U9EXOxtg0XI/AAAAAAAAjDQ/OV156czpZHY/le-cassace-enrico-5-1_thumb3.jpg?imgmax=800" width="550" height="367"></a></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">Farewell Enrico, you will be missed …</font></p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia"></font> </p> <p><font size="2" face="Georgia"></font> </p> <p> </p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-57716102434761470612014-07-22T14:32:00.000-07:002014-08-05T07:40:40.267-07:00Making Whole Wheat Bread on Saturday, just because<p><font size="2" face="Georgia">When you hear the term “artisan bread,” d</font><font size="2" face="Georgia">o you automatically think </font><font size="2" face="Georgia">preferment, overnight sponge or sourdough (aka wild yeast)? </font></p> <p><font size="2" face="Georgia">Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor.</font></p> <p><a href="http://lh6.ggpht.com/-_nGvpXIFkD4/U87YO0sgD7I/AAAAAAAAi-0/Xef4kXrKNGU/s1600-h/whole-grain-saturday-bread-4-2.jpg"><img title="Whole Grain Saturday Bread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Whole Grain Saturday Bread" src="http://lh5.ggpht.com/-7HSMgMJ13HU/U87YQQKFNfI/AAAAAAAAi-8/ChTuI61RCps/whole-grain-saturday-bread-4-2_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="441"></a><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia">However, this past Saturday, <font size="2" face="Georgia">I decided to answer the question: Can you make a whole wheat artisan loaf in one day and will it taste good? </font> </font></p> <p><font size="2" face="Georgia">I started the effort late morning. </font><font size="2" face="Georgia">I chose a multi-grain bread which utilizes the straight dough method. Straight dough means it doesn’t include any preferment such as an overnight poolish or a sponge or sourdough. It’s just a straight dough. </font></p> <p><font size="2" face="Georgia">This bread is based on the method for the 75% Whole Wheat Saturday Bread from <em>Flour, Water, Salt & Yeast </em>by Ken Forkish. The total amount of whole grain flour used (375 grams) is seventy-five percent of the total flour used (500 grams). I used a combination of hard red spring wheat, Durum wheat and rye flour for the whole grain portion.</font></p> <p><a href="http://lh4.ggpht.com/-QI3fOPyU8kY/U8_0EkqKG9I/AAAAAAAAi_U/duNxAPfHV0I/s1600-h/whole-grain-saturday-bread-4-16.jpg"><font size="2" face="Georgia"><a href="http://lh4.ggpht.com/-QI3fOPyU8kY/U8_0EkqKG9I/AAAAAAAAi_c/O9ZbaTfAQG8/s1600-h/whole-grain-saturday-bread-4-1.jpg"><img title="Whole Grain Saturday Bread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Whole Grain Saturday Bread" src="http://lh4.ggpht.com/-Tts81hDthzk/U87YUTv4IHI/AAAAAAAAi_M/EvjhdTfLJ38/whole-grain-saturday-bread-4-1_thumb%25255B1%25255D.jpg?imgmax=800" width="550" height="384"></a></font></a><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia">I’m happy to report that you can make a whole wheat artisan loaf in one day and it does taste pretty good, especially with peanut butter, which is my litmus test to see if I like a bread. It also tastes great with butter or cheese. I haven’t tried it other ways because I ran out of it. </font></p> <p><font size="2" face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">75% Whole Grain Saturday Bread</font></h2> <p><font size="2" face="Georgia">Adapted from: <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/160774273X" target="_blank">Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza</a></em> by Ken Forkish</font> <p><font face="Georgia"><font size="2"><strong>Makes:</strong> One loaf (about 1 1/2 pounds)</font></font> <p><strong><font size="2" face="Georgia">Ingredients:</font></strong> <ul> <li><font size="2" face="Georgia">125 grams (~ 7/8 cup) unbleached all-purpose flour</font> <li><font size="2" face="Georgia">35 grams (scant 1/3 cup) coarse rye flour</font> <li><font size="2" face="Georgia">200 grams (scant 1 1/3 cup) whole wheat flour </font> <li><font size="2" face="Georgia">140 grams (scant 7/8 cup) Durum wheat flour</font> <li><font size="2" face="Georgia">360 grams (~ 1 3/4 cup) warm water (90 degrees F. to 95 degrees F.)</font> <li><font size="2" face="Georgia">10 grams coarse sea salt</font> <li><font size="2" face="Georgia">1/2 teaspoon instant dried yeast</font></li></ul> <h5><font face="Georgia"></font></h5> <h5><font face="Georgia">Directions:</font></h5> <p><font face="Georgia"><font size="2"><strong>1)</strong> <strong>Mix the flour and water</strong></font></font> <p><font size="2" face="Georgia">Combine the all-purpose, whole wheat, Durum and rye flours and water and mix by hand using a wooden spoon or a </font><a href="http://baking-store.breadexperience.com/Dough-Whisks/b/5393312011?ie=UTF8&title=Dough+Whisks" target="_blank"><font size="2" face="Georgia">Danish dough whisk</font></a><font size="2" face="Georgia"> until thoroughly incorporated.</font> <p><strong><font size="2" face="Georgia">2) Autolyse (rest the dough)</font></strong> <p><font size="2" face="Georgia">Cover the dough and let it rest for 20 to 30 minutes. </font> <p><strong><font size="2" face="Georgia">3) Mix in the Salt and Yeast</font></strong> <p><font size="2" face="Georgia">After the dough has rested, sprinkle the salt and yeast over the top of the dough. Mix by hand until the salt and yeast are fully incorporated into the dough. Using wet hands for this part makes it really easy. Continue to wet your hands as necessary throughout the mixing process.</font> <p><font size="2" face="Georgia"></font> <p><strong><font size="2" face="Georgia">4) Fold and Turn the Dough </font></strong> <p><font size="2" face="Georgia">Instead of kneading the dough, Mr. Forkish uses the pincer method. I love the name of his method, but I’m more proficient with the fold-and-turn method from Chad Robertson’s </font><a href="http://astore.amazon.com/bread-cookbooks-20/detail/0811870413" target="_blank"><font size="2" face="Georgia">Tartine Bread</font></a><font size="2" face="Georgia"> so that’s the method I usually use for mixing dough.</font> <p><font size="2" face="Georgia">With the fold-and-turn method, you basically do a series of turns and folds in the bowl to develop the gluten structure. </font> <p><font size="2" face="Georgia">Refer to my </font><a href="http://breadmakingblog.breadexperience.com/2011/02/tartine-country-bread.html"><font size="2" face="Georgia">Tartine Bread post</font></a><font size="2" face="Georgia"> for a photo tutorial on performing the fold-and-turn method.</font> <p><strong><font size="2" face="Georgia"></font></strong> <a href="http://lh3.ggpht.com/-QktHsey9MHc/U87YVp7eEbI/AAAAAAAAi9c/aLnw5AxwUZA/s1600-h/whole-grain-saturday-bread-5-1%25255B12%25255D.jpg"><img title="whole-grain-saturday-bread-5-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="whole-grain-saturday-bread-5-1" src="http://lh4.ggpht.com/-pzgDw2BuHg0/U87YWoz_p9I/AAAAAAAAi9k/vhw8P81HAJ0/whole-grain-saturday-bread-5-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a> <p><strong><font size="2" face="Georgia">5) Bulk Fermentation</font></strong> <p><font size="2" face="Georgia">Cover the dough and let it rise. Do two folds during the first 1 1/2 after mixing. The first fold should be done about 10 minutes after mixing and the 2nd fold should be done within the next hour. When you see the dough spread out in the bowl, you’ll know it’s ready to be folded </font> <p><font size="2" face="Georgia">You can fold the dough a little later if necessary, but be sure to let the dough rest during the last hour of rising. The dough should be triple it’s size in volume after about 5 hours after mixing. I started this process at Noon and the dough was ready to be shaped at 5 pm.</font> <p><font size="2" face="Georgia"></font> <p><strong><font size="2" face="Georgia">6) Shape the Loaf</font></strong> <p><font size="2" face="Georgia">I only made one loaf so I didn’t need to divide the dough. I just shaped it into a ball and placed it in a well-floured banneton basket. A mixture of all-purpose and rice flour works really well for this purpose.</font> <p> <a href="http://lh5.ggpht.com/-480yOuJpR1o/U87YXURV6vI/AAAAAAAAi9s/HfBZp43Wj-s/s1600-h/whole-grain-saturday-bread-5-2%25255B12%25255D.jpg"><img title="whole-grain-saturday-bread-5-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="whole-grain-saturday-bread-5-2" src="http://lh3.ggpht.com/-NOIc08PQq6g/U87YYlUq22I/AAAAAAAAi90/J5PjsowSWMA/whole-grain-saturday-bread-5-2_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a> <p><strong><font size="2" face="Georgia"></font></strong> <p><strong><font size="2" face="Georgia"></font></strong> <p><strong><font size="2" face="Georgia">7) Final Proof</font></strong> <p><font size="2" face="Georgia">Lightly flour the top of the dough. Cover the basket with plastic wrap or a kitchen towel. Let the loaf proof for an hour to an hour and a half. If your kitchen is warm, it will only take about an hour.</font> <p><font size="2" face="Georgia">Use the finger dent test to see when the loaf is fully proofed and ready to be baked. </font><a href="http://www.youtube.com/watch?v=6oAfl1u0fIw" target="_blank"><font size="2" face="Georgia">Watch a demonstration by Ken Forkish of the finger-proof test</font></a><font size="2" face="Georgia">.</font> <p><font size="2" face="Georgia"></font><a href="http://lh3.ggpht.com/-E3fpOZsEUMU/U87YaWGTYdI/AAAAAAAAi98/9YeW0M-CIgI/s1600-h/whole-grain-saturday-bread-5-3%25255B10%25255D.jpg"><img title="whole-grain-saturday-bread-5-3" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="whole-grain-saturday-bread-5-3" src="http://lh3.ggpht.com/-vsiVjnawYzk/U87Ybb6TdkI/AAAAAAAAi-E/lDfvO5c99M0/whole-grain-saturday-bread-5-3_thumb%25255B4%25255D.jpg?imgmax=800" width="240" height="171"></a> <p><strong><font size="2" face="Georgia">8) Prepare the Oven for Baking </font></strong> <p><font size="2" face="Georgia">45 minutes to an hour before baking the loaf, preheat the oven to 500 degrees F. R</font><font size="2" face="Georgia">emove the middle rack from the oven and place a Dutch oven on the bottom rack. I used the Dutch oven combo baker for this bread but you can use any Dutch oven.</font> <p><font size="2" face="Georgia"></font> <p><strong><font size="2" face="Georgia">9) Transfer the Loaf to the Dutch Oven</font></strong> <p><font size="2" face="Georgia">When the loaf is fully proofed and the oven is sufficiently preheated, carefully remove the Dutch oven using heavy oven mitts. Be careful not to burn your arms or hands on the sides of the oven or the pot. Gently invert the loaf from the proofing basket onto the bottom of the Dutch oven combo baker or into the large part of a regular Dutch oven. I sprinkled the bottom of the combo baker with cornmeal before inverting the loaf onto it. </font> <p><font size="2" face="Georgia"></font> <font size="2" face="Georgia">I didn’t score this loaf, but you can if you like.</font> <p><font size="2" face="Georgia"></font> <p><strong><font size="2" face="Georgia">10) Bake and Enjoy!</font></strong> <p><font size="2" face="Georgia">Place the Dutch Oven on the bottom rack of the oven and cover it with the lid. Turn the oven down to 450 degrees F. Bake the loaf for 20 minutes with the lid on. </font> <p><a href="http://lh3.ggpht.com/-r4hxjDS4QSc/U87YcTaL2mI/AAAAAAAAi-M/1Mq91CK2fAs/s1600-h/whole-grain-saturday-bread-5-4%25255B4%25255D.jpg"><img title="whole-grain-saturday-bread-5-4" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="whole-grain-saturday-bread-5-4" src="http://lh5.ggpht.com/-7JHjP9f7SZ4/U87Ydd61BWI/AAAAAAAAi-U/PNTQr8adrqU/whole-grain-saturday-bread-5-4_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></a><font size="2" face="Georgia"></font> <p><font size="2" face="Georgia">Remove the lid and bake for an additional 20 minutes or until the loaf is a medium dark brown. Just be careful not to burn the bottom of the loaf. </font> <p><font size="2" face="Georgia">Remove the loaf from the Dutch oven to a wire rack to cool completely before slicing and serving.</font> <p><strong><font size="2" face="Georgia"></font></strong> <p> <a href="http://lh5.ggpht.com/-NFCx-SPTaw0/U87YgPzyq7I/AAAAAAAAi-c/AVuLSa_fOJg/s1600-h/whole-grain-saturday-bread-6-1%25255B9%25255D.jpg"><img title="Whole Grain Saturday Bread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Whole Grain Saturday Bread" src="http://lh6.ggpht.com/-hvx_3T8jwng/U87YhlcJNAI/AAAAAAAAi-k/_QKaPJQ75LU/whole-grain-saturday-bread-6-1_thumb%25255B6%25255D.jpg?imgmax=800" width="550" height="414"></a> <p><font size="2" face="Georgia"></font> <p><font size="2" face="Georgia">I’m sending these loaves to be </font><a href="http://www.wildyeastblog.com" target="_blank"><font size="2" face="Georgia">Yeastspotted</font></a><font size="2" face="Georgia"> and to </font><a href="http://sweetandthatsit.blogspot.ch/2014/07/bake-your-own-bread-july-2014.html" target="_blank"><font size="2" face="Georgia">Bake Your Own Bread</font></a><font size="2" face="Georgia">.</font> <p><font size="2" face="Georgia">Happy Baking! </font> <p><font size="2" face="Georgia">Cathy</font> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-13479398771684976892014-07-16T04:00:00.000-07:002014-08-05T07:40:40.280-07:00Panmarino – Italian Rosemary Bread<p><font size="2" face="Georgia">Using herbs in loaves of bread provides an earthy characteristic and an intoxicating fragrance. When you add olive oil to the mix, it blends the elements together to form the perfect environment for a savory meal.</font></p> <p><font size="2" face="Georgia">I particularly enjoy making breads with rosemary. As the bread is baking, the aroma of the herbs drifts out of the kitchen and follows me around the house until I succumb to it’s invitation.</font></p> <p><font size="2" face="Georgia">It was this experience I was thinking about when I selected the monthly bread for the Bread Baking Babes. I’m the host kitchen so I wanted to present a bread that was simple, yet full of flavor and one would go well with a variety of foods. </font></p> <p><font size="2" face="Georgia">I chose an Italian Rosemary Bread called Panmarino.</font></p> <p> <a href="http://lh5.ggpht.com/-MkmVJmAT2zE/U8mUmefS0wI/AAAAAAAAi78/RDwyEp-AtH4/s1600-h/panmarino-15-1%25255B9%25255D.jpg"><img title="Panmarino Italian Rosemary Loaves" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Panmarino Italian Rosemary Loaves" src="http://lh5.ggpht.com/-M57EbreLH88/U8mUn6rYpNI/AAAAAAAAi8E/s09vpP76WOs/panmarino-15-1_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="389"></a></p> <p> </p> <p><font size="2" face="Georgia">Panmarino is unique in it’s simplicity, but also in it’s history. Legend has it that it originated in the area called Ferrara, near Venice and was created by a baker named Luciano Pancalde. </font></p> <p><font size="2" face="Georgia">The idea for Panmarino came about as Luciano was reading the chronicles of the d'Este family who once ruled Ferrara. When he learned about the magnificent court banquets where they served rosemary bread with a crust that "sparkled with diamonds," it gave him the idea to create his own loaf. He experimented and baked and tested some more until finally, he had the bread he was aiming for, an aromatic, dome-shaped bread that is scored in the pattern of a star and sprinkled with salt crystals. </font></p> <p><font size="2" face="Georgia">Panmarino is a delightful loaf. If you are looking for a fragrant loaf that utilizes the freshest of ingredients, this is the loaf for you. </font></p> <p><font size="2" face="Georgia">Don’t confuse simplicity with lack of taste or method. </font><font size="2" face="Georgia">This is a fairly easy bread to make, but it takes about 20 hours from start-to-finish. Most of that time is spent on the overnight biga so the hands on time is minimal. </font></p> <p><font size="2" face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Panmarino – Italian Rosemary Bread</font></h2> <p><font size="2" face="Georgia">Adapted from <i>The Fundamental Techniques of Classic Bread Baking</i> from The French Culinary Institute. </font></p> <p><font size="2" face="Georgia">The source of the story about the origins of Panmarino is found </font><a href="http://sourdough.com/recipes/panmarino-italian-rosemary-bread" target="_blank"><font size="2" face="Georgia">here</font></a><font size="2" face="Georgia"> </font></p> <p><font size="2" face="Georgia">These loaves are charmingly small and make great companions for an evening meal. I made two loaves and gave one away. If you look closely, you can just barely see the diamonds (sprinkles of salt) in the slashes. </font> <p><font size="2" face="Georgia"><a href="http://lh6.ggpht.com/-0CTH-SJk6Fs/U8mUosxWkqI/AAAAAAAAi8M/aLovDnG0xpU/s1600-h/panmarino-16-1%25255B17%25255D.jpg"><img title="Panmarino Italian Rosemary Loaves" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Panmarino Italian Rosemary Loaves" src="http://lh5.ggpht.com/-lhdYAmqgGcE/U8mUpmIlNVI/AAAAAAAAi8U/l4BTRHoMF-c/panmarino-16-1_thumb%25255B11%25255D.jpg?imgmax=800" width="500" height="332"></a></font> <p> <p><font size="2" face="Georgia">The original formula made four loaves. I reduced it two loaves. I did the calculations based on baker's percentages, but you can halve everything and it should be fine.</font> <p><font size="2" face="Georgia">I used sifted white whole wheat flour instead of bread flour in the final dough because I’m experimenting with home-milled flours, but feel free to use bread flour or regular all-purpose or spelt flour to make this bread.</font> <p><font face="Georgia"><font size="2"><strong><font size="3">Adapted Formula</font> </strong>(makes 2 loaves)</font></font> <p><b><font size="2" face="Georgia">Biga</font></b></p> <ul> <li><font size="2" face="Georgia">71g (~1/2 cup) bread flour </font> <li><font size="2" face="Georgia">60g (scant 1/4 cup) water </font> <li><font size="2" face="Georgia">pinch instant yeast </font></li></ul><br><font face="Georgia"><font size="2"><b>Final Dough:</b> </font></font> <ul> <li><font size="2" face="Georgia">442g (~3 1/2 cups) bread flour * </font> <li><font size="2" face="Georgia">240g (1 cup) water </font> <li><font size="2" face="Georgia">22g (2 T) milk </font> <li><font size="2" face="Georgia">pinch instant yeast </font> <li><font size="2" face="Georgia">44g (1/4 cup) olive oil </font> <li><font size="2" face="Georgia">4g (2 T) rosemary </font> <li><font size="2" face="Georgia">Biga, all </font> <li><font size="2" face="Georgia">11.5g (~ 3 tsp.) salt **</font></li></ul> <p><font face="Georgia"><font size="2"><i>* I started with 568g of whole wheat. After I sifted out the bran, I ended up with 472g so I had a little extra for sprinkling, if necessary.</i></font></font></p> <p><font size="2" face="Georgia">** <em>Some of the other bakers thought this was too much salt. Feel free to reduce the amount of salt to suit your tastes.</em> </font></p> <p><font size="2" face="Georgia"></font> </p> <h5><font face="Georgia"><font size="3">Original formula</font> <font style="font-weight: normal">(makes 4 Loaves) </font></font></h5> <h5><font face="Georgia"><b>Biga:</b> </font></h5> <ul> <li><font size="2" face="Georgia">Bread flour 143 grams/5 ounces </font> <li><font size="2" face="Georgia">Water 122 grams/4 1/4 ounces </font> <li><font size="2" face="Georgia">Pinch of instant yeast </font></li></ul><br><font face="Georgia"><font size="2"><b>Final Dough:</b> </font></font> <ul> <li><font size="2" face="Georgia">Bread flour 884 grams/1 pound 15 ounces </font> <li><font size="2" face="Georgia">Water 477 grams/1 pound 1 ounce </font> <li><font size="2" face="Georgia">Milk 44 grams/1 1/2 ounces </font> <li><font size="2" face="Georgia">Biga 265 grams/9 1/3 ounces </font> <li><font size="2" face="Georgia">Salt 23 grams/3/4 ounce </font> <li><font size="2" face="Georgia">Pinch of instant yeast </font> <li><font size="2" face="Georgia">Olive oil 88 grams/3 ounces </font> <li><font size="2" face="Georgia">Chopped fresh rosemary 9 grams/1/3 ounce </font></li></ul> <p><br><b><font size="2" face="Georgia">Prepare the Biga:</font></b></p> <p><font size="2" face="Georgia">Combine the flour, water and yeast in a mixing bowl. Stir with a wooden spoon or Danish dough whisk until well blended. Scrape down the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.</font></p> <p><a href="http://lh3.ggpht.com/-EDvySdrLaas/U8ZuTNKUzSI/AAAAAAAAi7c/oCSVe9c2i1o/s1600-h/panmarino-rosemary-loaves-9-1%25255B1%25255D.jpg"><img title="panmarino-rosemary-loaves-9-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="panmarino-rosemary-loaves-9-1" src="http://lh6.ggpht.com/-FGZreG0NLM0/U8ZuT-S0bxI/AAAAAAAAi7k/-4K80qzIkGg/panmarino-rosemary-loaves-9-1_thumb%25255B1%25255D.jpg?imgmax=800" width="500" height="333"></a></p> <p><b><font size="2" face="Georgia">Making the Final Dough:</font></b></p> <p><font size="2" face="Georgia">Combine the flour, water, milk, and biga in the bowl of a stand mixer. Using the dough hook, mix on low speed until blended.</font></p> <p><font size="2" face="Georgia">Add the salt and yeast and mix on low speed for 5 minutes. Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth. When the gluten is fully developed, mix in the olive oil and rosemary on low speed.</font></p> <p><font size="2" face="Georgia">Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.</font></p> <p><font size="2" face="Georgia">Remove the dough to a lightly-floured work surface and divide it into four (or two if you halved the recipe) 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.</font></p> <p><font size="2" face="Georgia"><a href="http://lh3.ggpht.com/-FYDEszMGiGw/U8ZuUsCSxBI/AAAAAAAAi58/YrRXDmZrR5o/s1600-h/panmarino-rosemary-loaves-7-19.jpg"><img title="panmarino-rosemary-loaves-7-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="panmarino-rosemary-loaves-7-1" src="http://lh5.ggpht.com/-BrmaalWLciQ/U8ZuVTiBe0I/AAAAAAAAi6E/_J8SUp5nnNc/panmarino-rosemary-loaves-7-1_thumb6.jpg?imgmax=800" width="500" height="342"></a></font></p> <p><font size="2" face="Georgia">Place two couches on a separate work surface or bread board and dust them with flour. </font></p> <p><font size="2" face="Georgia">Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds. Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold. Repeat the process with the remaining two loaves and the second couche. Cover with plastic wrap and proof for 1 hour.</font></p> <p><em><font size="2" face="Georgia">I proofed the loaves on cornmeal-dusted parchment paper instead of a baker's couche. I baked the loaves on the parchment paper on a preheated baking stone and used a cast iron skillet on the top shelf as the steam pan. You can proof the loaves in a proofing basket if you prefer.</font></em></p> <p><font size="2" face="Georgia">About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.</font></p> <p><font size="2" face="Georgia">Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. </font></p> <p><em><font size="2" face="Georgia">Optional: sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."</font></em></p> <p><a href="http://lh4.ggpht.com/--p4Ji0f9ZsU/U8ZuXoV7GgI/AAAAAAAAi6c/n18zQxDtL-s/s1600-h/panmarino-rosemary-loaves-5-121.jpg"><img title="panmarino-rosemary-loaves-5-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="panmarino-rosemary-loaves-5-1" src="http://lh4.ggpht.com/-wnYvgjAXRzw/U8ZuYSTsRBI/AAAAAAAAi6k/L28Rs8d_Rls/panmarino-rosemary-loaves-5-1_thumb1.jpg?imgmax=800" width="500" height="365"></a><em><font size="2" face="Georgia"></font></em></p> <p><font size="2" face="Georgia">Carefully transfer the loaves (on the parchment paper) to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan. </font></p> <p><font size="2" face="Georgia">Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.</font></p> <p><font size="2" face="Georgia">Remove the loaves from the oven and transfer to a wire rack to cool. </font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p><font size="2" face="Georgia"></font></p> <p></a><a href="http://lh5.ggpht.com/-8DSeO03aSTQ/U8mUquQFybI/AAAAAAAAi8c/2O5lfEhtjbY/s1600-h/panmarino-rosemary-loaves-2-1%25255B5%25255D.jpg"><img title="Panmarino Italian Rosemary Loaves" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Panmarino Italian Rosemary Loaves" src="http://lh5.ggpht.com/-tvinznwqOc0/U8mUrz2M_MI/AAAAAAAAi8k/MU-uGrmU1xg/panmarino-rosemary-loaves-2-1_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="685"></a></p> <p><font size="2" face="Georgia">I’m sending these loaves to be <a href="http://www.wildyeastblog.com" target="_blank">yeastspotted</a>.</font></p> <p><font size="2" face="Georgia">These are easy and pleasant loaves for summer baking. I think you’ll enjoy them. </font></p> <p><img style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuB32GfwB9OHbVncGDwTzPBPhafB0hyphenhyphenUKrexb00AQfLUeJH-9uq-qy-VETb96wW3xCXG6tCOLJMj-sZ5l8Fq6M5VA6V7FXiW-vV6PFM0B0ybU9M4mtBO5AWB24r60GlFFka9oYbut7_Jh/s1600/BBB+logo+July+2014.png" width="320" height="319"></p> <p> </p> <p><font size="2" face="Georgia">Check out how the other creative Babes handled this bread:</font></p> <p><font face="Georgia"><font size="2"><b>The Bread Baking Babes </b><b>(current dozen) are</b><b>:</b></font></font></p> <ul> <li><font size="2" face="Georgia"><a href="http://bakemyday.blogspot.com/" target="_blank">Bake My Day</a></font><font size="2" face="Georgia"> - Karen </font> <li><font size="2" face="Georgia"><a href="http://etherwork.net/blog/" target="_blank">blog from OUR kitchen</a></font><font size="2" face="Georgia"> - Elizabeth </font> <li><a href="http://breadmakingblog.breadexperience.com/"><font size="2" face="Georgia">Bread Experience</font></a><font size="2" face="Georgia"> - Cathy </font> <li><font size="2" face="Georgia"><a href="http://feedingmyenthusiasms.blogspot.com/" target="_blank">Feeding my Enthusiasms</a></font><font size="2" face="Georgia"> - Pat/Elle </font> <li><font size="2" face="Georgia"><a href="http://www.girlichef.com/" target="_blank">girlichef</a></font><font size="2" face="Georgia"> - Heather </font> <li><font size="2" face="Georgia"><a href="http://lifesafeast.blogspot.com/" target="_blank">Life's a Feast</a></font><font size="2" face="Georgia"> - Jamie </font> <li><font size="2" face="Georgia"><a href="http://livinginthekitchenwithpuppies.blogspot.com/" target="_blank">Living in the Kitchen with Puppies</a></font><font size="2" face="Georgia"> - Natashya </font> <li><font size="2" face="Georgia"><a href="http://www.luculliandelights.com/" target="_blank">Lucullian Delights</a></font><font size="2" face="Georgia"> - Ilva </font> <li><font size="2" face="Georgia"><a href="http://www.mydiversekitchen.com/" target="_blank">My Diverse Kitchen</a></font><font size="2" face="Georgia"> - Aparna </font> <li><font size="2" face="Georgia"><a href="http://mykitcheninhalfcups.com/" target="_blank">My Kitchen In Half Cups</a></font><font size="2" face="Georgia"> - Tanna </font> <li><font size="2" face="Georgia"><a href="http://notitievanlien.blogspot.com/" target="_blank">Notitie Van Lien</a></font><font size="2" face="Georgia"> - Lien </font> <li><font size="2" face="Georgia"><a href="http://thymeforcookingblog.com/" target="_blank">Thyme for Cooking</a></font><font size="2" face="Georgia"> - Katie (Bitchin’ Bread Baking Babe Bibliothécaire) </font></li></ul> <p><b><font size="2" face="Georgia"></font></b> </p> <p><b><font size="2" face="Georgia">Would you like to be a Bread Baking Buddy?</font></b></p> <p><font size="2" face="Georgia">I’m the host kitchen this month and I’d love for you to bake along with us. </font></p> <p><font size="2" face="Georgia"><strong>Here’s how:</strong></font></p> <p><font size="2" face="Georgia">Just make the<strong> Panmarino,</strong> then <b>email me your link</b> (or email your photo and a bit about your experience if you don't have a blog). My email address is <strong>breadexperience (at) gmail (dot) com</strong>. <b>Submissions are due by July 29th</b>. Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions. </font></p> <p><font size="2" face="Georgia">I hope you'll join us this month!</font></p> <p><font size="2" face="Georgia">Happy Baking!</font></p> <p><font size="2" face="Georgia">Cathy</font></p> <p><font size="2" face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-74318896653116857062014-07-11T14:46:00.000-07:002014-08-05T07:40:40.340-07:00Creamy, Curried Zucchini Soup<p><font face="Georgia">Zucchinis, zucchinis everywhere. The two plants in my community garden plot have been producing more zucchini than I can shake a stick at. However, the ones in my raised bed garden at home haven’t produced anything. That’s the way it works with gardening. I divided up my plants between the two gardens in hopes I would get some bounty from at least one if not both of them. So far, it’s worked pretty well this season.</font> <p><font face="Georgia">Since I’ve had a surplus of zucchinis, I’ve made a bunch of zucchini bread, but one can only make and give away so much at a time so I’ve been trying to come up with other ways to use the squash. </font> <p><font face="Georgia">I had soup on my mind the other day and decided this would be a good way to use some of them. I didn’t want a cold soup even though that’s what you usually think about for summer soups. I wanted a warm and creamy comfort food-type soup that melts in your mouth and soothes your soul. </font></p> <p><a href="http://lh5.ggpht.com/-XECKIUfOOlQ/U8GyjL_bcfI/AAAAAAAAi40/GaiqpOrRIwE/s1600-h/image%25255B5%25255D.png"><font face="Georgia"><img title="Curried Zucchini Soup" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Curried Zucchini Soup" src="http://lh4.ggpht.com/-NK12y4lOh6g/U8Gyl16nXMI/AAAAAAAAi48/G7tnlfVg_Ms/image_thumb%25255B3%25255D.png?imgmax=800" width="504" height="401"></font></a></p> <p><font face="Georgia">I ran across several zucchini soup recipes as I was thumbing through my recipe books, but none of them were exactly what I was looking for. So I decided to make my own. I took what I liked from each recipe and used the ingredients I had on hand to create this smooth and creamy curried zucchini soup. It was just what I needed for a lazy Sunday afternoon meal. </font> <p><font face="Georgia"></font></p> <p><font face="Georgia">Instead of using sour cream or another type cream to thicken the soup, I used a classic method, called beurre manié. It’s made with equal parts butte</font><font face="Georgia">r and flour. I loved the rich, buttery flavor it imparted to the creamy soup.</font></p> <p><font face="Georgia">This soup tasted so good I made it again and doubled the recipe to use up the rest of my zucchini.</font></p> <p> </p> <h2><font color="#804000" size="4" face="Georgia">Creamy, Curried Zucchini Soup</font></h2> <p><font face="Georgia">Serves: 4</font></p> <p><font face="Georgia">Adapted from: <em>Soup: An inspiring collection of soups, broths, and chowders</em> by Love Food and <em>Soups</em> by Marguerite Patten</font></p> <p><strong><font face="Georgia">Soup Ingredients:</font></strong></p> <ul> <li><font face="Georgia">2 teaspoons butter</font></li> <li><font face="Georgia">1 large onion, finely chopped</font></li> <li><font face="Georgia">2 lbs. zucchini, unpeeled and sliced</font></li> <li><font face="Georgia">2 cups chicken or vegetable broth (or stock)</font></li> <li><font face="Georgia">1 teaspoon curry powder</font></li> <li><font face="Georgia">salt and cracked black pepper, to taste</font></li></ul> <p><strong><font face="Georgia">Beurre Manié</font></strong></p> <ul> <li><font face="Georgia">2 tablespoons butter</font></li> <li><font face="Georgia">1/4 cup flour</font></li></ul> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Directions:</font></strong></p> <p><font face="Georgia">Melt the butter in a saucepan over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. </font></p> <p><font face="Georgia">Add in the zucchini, chicken or vegetable broth, and curry powder and a pinch or two of salt, if you are using unsalted broth. Bring the soup to a bowl, then reduce the heat and cover. Let it cook gently for 20 to 25 minutes, or until the vegetables are tender.</font></p> <p><font face="Georgia">Let the soup cool slightly, then transfer in batches to the blender or food processor. Process just until the soup is smooth. It should still have some green flecks from the unpeeled zucchini. If you’re using a food processor, strain off some of the liquid, then reserve it. Just process the soup solids (cooked vegetables) with enough liquid to moisten them, then mix it with the remaining liquid. If you’re using a blender, process the soup solids and the liquid together.</font></p> <p><font face="Georgia">Return the pureed soup to a clean (rinsed out) saucepan and reheat gently over low heat until hot. Do not let it boil.</font></p> <p><font face="Georgia">In the meantime, make the beurre manié by mixing the butter and flour together in a pan and cooking on low heat until it is thoroughly incorporated.</font></p> <p><font face="Georgia">Make sure the soup is hot, then drop small amounts – about the size of a large pea – into the soup. Wait until it is completely absorbed into the soup before you add anymore. Continue adding it until the soup is the consistency you want. You may not need all of the beurre manié. If you have any left over, store it in a covered container in the refrigerator until you’re ready to use.</font></p> <p><font face="Georgia">Try the soup and adjust the seasoning, if desired. Then ladle it into soup bowls and enjoy. I added some cracked black pepper as a garnish. </font></p> <p> </p> <p><font face="Georgia">Enjoy!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-87701173405295725192014-07-06T14:47:00.000-07:002014-08-05T07:40:40.352-07:00Make Fettunta with Stale Bread<p>Do you ever wonder what to do with stale bread; besides giving it to the birds or throwing it in the trash?</p> <p>Since I bake at least once a week, I’m always looking for creative ways to use up stale bread. My favorite way to enjoy bread is to eat it fresh, but artisan breads don’t contain any preservatives so these types of loaves get stale more quickly than store bought loaves (that contain preservatives). This means you have to eat the bread quickly or find other uses for it.</p> <p>When I was in Tuscany, I learned how to make a simple and delicious garlic bread, called Fettunta. Fettunta is a tasty and aromatic garlic bread, made with stale bread. </p> <p><a href="http://lh3.ggpht.com/-0s2qBQsVnwA/U7nD-p37d_I/AAAAAAAAi4M/twjKqD-K1Bg/s1600-h/fettunta-11-1%25255B8%25255D.jpg"><img title="Fettunta - Tuscan Garlic Bread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Uses for Stale Bread - Fettunta" src="http://lh6.ggpht.com/-VH2MZGzy3XM/U7nD_kYqaoI/AAAAAAAAi4U/rmLRRM3NxlY/fettunta-11-1_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="434"></a></p> <p>Don’t let the simplicity fool you. Those Tuscans know how to do garlic bread. They use the best ingredients from local and regional sources. So although the bread may be stale, the other ingredients aren’t. </p> <p>The version I enjoyed in Tuscany was made with local olive oil, garlic and Tuscan bread. Tuscan bread doesn’t usually contain salt so the chef sprinkled a little bit of salt on top of the olive oil to enhance the flavor.</p> <p>I enjoyed this garlicky, toasty bread so much, it was one of the first dishes I wanted to recreate when I got home. </p> <p>For my Fettunta, I used slices of <a href="http://breadmakingblog.breadexperience.com/2014/06/einkorn-wheat-tartine.html" target="_blank">Einkorn & Wheat Tartine</a>. I grilled the slices and rubbed them with garlic grown locally in my garden. Then I drizzled Tuscan olive oil over them. The homegrown garlic is so flavorful and aromatic but it doesn’t overpower the grilled whole wheat bread. It was delicious and crunchy.</p> <p>This garlic bread makes a very tasty and filling appetizer or snack. It also goes well with pasta, of course.</p> <p> </p> <h2><font color="#804000" size="4">Fettunta</font></h2> <p><a href="http://lh4.ggpht.com/-TMTWaAGKDd8/U7nEA0X3JDI/AAAAAAAAi4c/ANttF_YYL0Q/s1600-h/fettunta-12-1%25255B7%25255D.jpg"><img title="Uses for stale bread - Fettunta" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Fettunta - Tuscan Garlic Bread" src="http://lh6.ggpht.com/-VH2a_V2Ybms/U7nEB8ZRjqI/AAAAAAAAi4k/sZoaUeA-FPY/fettunta-12-1_thumb%25255B4%25255D.jpg?imgmax=800" width="500" height="312"></a></p> <p>Makes enough for 4 people</p> <ul> <li>8 slices of stale (but not moldy) bread <li>1 garlic clove <li>Extra virgin olive oil <li>Salt and pepper</li></ul> <p>Grill or toast the slices of bread; then rub them with garlic. Place them on a plate or serving tray and drizzle them with olive oil, and salt and pepper to taste.</p> <p>Enjoy!</p> <p> </p> <p>Happy Baking!</p> <p>Cathy</p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-24731098090628456522014-07-03T17:25:00.000-07:002014-08-05T07:40:40.411-07:00Einkorn Zucchini Bread from the Garden<p><font face="Georgia">The other day, I found a giant zucchini growing in my community garden plot. It had been hiding under one of the leaves so I didn’t see it for several days. It finally caught my eye one evening when I went to water my plants. I couldn’t believe how big it was. I had lot’s of fun parading around the garden and showing it off to the other gardeners. They of course humored me because that’s what gardeners do.</font></p> <p><a href="http://lh5.ggpht.com/-UCEa2zHlemg/U7X0aPn_wOI/AAAAAAAAi3I/JBOjkP6pSYI/s1600-h/zucchini-bread-8-1%25255B6%25255D.jpg"><font face="Georgia"><a href="http://lh5.ggpht.com/-UCEa2zHlemg/U7X0aPn_wOI/AAAAAAAAi3Q/T1zbMFurQmc/s1600-h/zucchini-bread-8-1%25255B7%25255D.jpg"><img title="giant zucchini from my garden" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="giant zucchini from my garden" src="http://lh4.ggpht.com/-kh_46nSlkdA/U7X0bXqlDCI/AAAAAAAAi0E/NU4lFXzFjhg/zucchini-bread-8-1_thumb%25255B4%25255D.jpg?imgmax=800" width="260" height="144"></a></font></a></p> <p><font face="Georgia">I’ve since found two more zucchinis just as big and one even bigger. They keep eluding me. One evening, I’ll go water the garden and nothing seems to be growing. Then a day or two later, boom, out of nowhere, these huge squashes just crop up. </font></p> <p><font face="Georgia">What’s a girl to do with all this squash? Make zucchini bread, that’s what and lot’s of it. I’ve been baking loaves, freezing them and giving some away. </font></p> <p><font face="Georgia">I’ve made several different kinds of bread using different types of flour. Some with nuts and some without. One of my favorite versions so far is made with whole grain einkorn pasty flour.</font></p> <p><a href="http://lh4.ggpht.com/-XIsU8m1a6co/U7X0cvvQDDI/AAAAAAAAi2g/LmSn0l4sO-Y/s1600-h/zucchini-bread-2-15.jpg"><font face="Georgia"><a href="http://lh4.ggpht.com/-XIsU8m1a6co/U7X0cvvQDDI/AAAAAAAAi3Y/c7757J5jx0A/s1600-h/zucchini-bread-2-1%25255B6%25255D.jpg"><img title="Einkorn Zucchini Bread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Einkorn Zucchini Bread" src="http://lh4.ggpht.com/-0pu5ZFx82MY/U7X0dj40jNI/AAAAAAAAi0U/esfyRcKOC4A/zucchini-bread-2-1_thumb%25255B6%25255D.jpg?imgmax=800" width="350" height="496"></a></font></a></p> <p><a href="http://lh4.ggpht.com/-XIsU8m1a6co/U7X0cvvQDDI/AAAAAAAAi3g/Ss7FBu_c-ho/s1600-h/zucchini-bread-2-15.jpg"><font face="Georgia"></font></a> </p> <p><font face="Georgia">This bread is considered a quick bread because it utilizes baking powder which is a quick rising agent. Quick breads are usually fairly quick to prepare, quick to rise and quick to bake. However, when you mill your own flour, it takes a little bit longer to get all of the ingredients together (i.e. mise en place).</font></p> <p><font face="Georgia">I began the process of making this bread by grinding the einkorn berries on the pastry setting of my WonderMill Grain Mill. The flour was soft and fluffy when I sifted it through my fingers.</font></p> <p><a href="http://lh4.ggpht.com/-Li_awhaSGLg/U7X0eyYHfII/AAAAAAAAi3o/ZG6mfFvdEZY/s1600-h/zucchini-bread-9-1%25255B7%25255D.jpg"><font face="Georgia"><a href="http://lh4.ggpht.com/-Li_awhaSGLg/U7X0eyYHfII/AAAAAAAAi3w/Me-n0ve2pQc/s1600-h/zucchini-bread-9-1%25255B10%25255D.jpg"><img title="Einkorn berries and milled flour" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Einkorn berries and milled flour" src="http://lh5.ggpht.com/-vZIRxGeFaFo/U7X0ft_9UOI/AAAAAAAAi0s/C8zNsVgB4Lk/zucchini-bread-9-1_thumb%25255B7%25255D.jpg?imgmax=800" width="260" height="193"></a></font></a></p> <p><font face="Georgia">After I milled the flour, I cut the zucchini into long chunks and ran them through the food processor. I ended up with heap of shredded zucchini; enough for about six loaves.</font></p> <p><font face="Georgia">I wasn’t sure how the whole grain flour would perform in this loaf, but grinding the berries on the pastry setting made the flour very light. The whole grain version didn’t rise quite as much as the all white version, but it still worked really well. I liked the texture and flavor.</font></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Einkorn Zucchini Bread</font></h2> <p><a href="http://lh5.ggpht.com/-xDyksRI3J9w/U7X0gt81kKI/AAAAAAAAi34/uSx4wxiUpt4/s1600-h/zucchini-bread-6-1%25255B6%25255D.jpg"><font face="Georgia"><a href="http://lh5.ggpht.com/-xDyksRI3J9w/U7X0gt81kKI/AAAAAAAAi4A/pWW7O_2TCrs/s1600-h/zucchini-bread-6-1%25255B11%25255D.jpg"><img title="shredded zucchini" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="shredded zucchini" src="http://lh6.ggpht.com/-PRSI60lvOZo/U7X0hjL268I/AAAAAAAAi08/VOOgizv_uJA/zucchini-bread-6-1_thumb%25255B8%25255D.jpg?imgmax=800" width="260" height="205"></a></font></a></p> <p><font face="Georgia">Adapted from this </font><a href="http://www.breadexperience.com/zucchini-bread-recipe.html" target="_blank"><font face="Georgia">quick bread recipe</font></a></p> <p><strong><font face="Georgia">Ingredients:</font></strong></p> <ul> <li><font face="Georgia">2 1/3 – 2 1/2 cups home-milled einkorn whole wheat pasty flour*</font> <li><font face="Georgia">1 cup raw sugar </font> <li><font face="Georgia">1 tablespoon pumpkin pie spice </font> <li><font face="Georgia">2 teaspoons baking powder </font> <li><font face="Georgia">1/2 teaspoon salt </font> <li><font face="Georgia">1 cup shredded unpeeled raw zucchini </font> <li><font face="Georgia">3/4 to 1 cup walnuts, optional</font> <li><font face="Georgia">1/3 cup olive oil </font> <li><font face="Georgia">1/3 cup milk </font> <li><font face="Georgia">2 eggs </font> <li><font face="Georgia">1 teaspoon pure vanilla extract </font></li></ul> <p><em><font face="Georgia">* Einkorn flour doesn’t absorb water as much as regular wheat flour. I added more flour rather than reducing the amount of liquid. If you make this with regular all-purpose or bread flour, reduce the amount of flour to about 2 cups.</font></em></p> <p><strong><font face="Georgia"></font></strong> </p> <p><strong><font face="Georgia">Directions:</font></strong></p><font face="Georgia">Makes 16 servings.<br><em>Prep Time: 15 minutes</em><br><em>Cook Time: 40 minutes</em> </font> <p><font face="Georgia">Preheat oven to 350°F. </font> <p><font face="Georgia">Mix flour, sugar, pumpkin pie spice, baking powder and salt in large bowl. Stir in zucchini and walnuts, if using. </font> <p><font face="Georgia">Beat oil, milk, eggs and vanilla in separate bowl. Gradually add to dry ingredients, mixing until just moistened. Do not over mix. </font> <p><font face="Georgia"><strong>For mini loaves</strong>: Pour batter into 4 greased 5 1/2x3-inch mini loaf pans. Bake 40 minutes or until toothpick inserted in center comes out clean. </font> <p><font face="Georgia"><strong>For larger loaves:</strong> Bake 45 to 50 minutes in two 8x4-inch pans or 55 to 60 minutes in one 9x5-inch pan. </font> <p><font face="Georgia">Cool on a wire rack. </font> <p><font face="Georgia">As with most quick bread, this loaf tastes better the next day. Just wrap it in plastic and let it sit overnight, if you can.</font> <p><font face="Georgia"> </font> <p><font face="Georgia">Happy Baking! </font> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-41428441532784737982014-06-30T18:52:00.000-07:002014-08-05T07:40:40.423-07:00Rustic Pain de Pecan for BBD#69<p><font face="Georgia">The theme for Bread Baking Day #69 is Regionale Brote / Local breads. The host of this month’s challenge, Thomas from </font><a href="http://www.der-gourmet.eu/bbd69-regionale-brote/" target="_blank"><font face="Georgia">Der Gourmet</font></a><font face="Georgia">, invited us to bake modern breads with adventurous names, or old classics, or perhaps breads that have been forgotten. </font></p> <p><a href="http://lh3.ggpht.com/-31YGdcHe25I/U7IUMJ4MLuI/AAAAAAAAiww/-TboGv0tQ8k/s1600-h/pain-de-pecan-9-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Rustic Pain de Pecan" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Pain de Pecan" src="http://lh4.ggpht.com/-_sx2PSZtyDY/U7IUNXNAyXI/AAAAAAAAiw4/4FkSe4WmGbI/pain-de-pecan-9-1_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="333"></font></a></p> <p><font face="Georgia">He reminded us that each region has its own charm and this brings with it great breads. He mentioned breads like Paderborner, Basel bread, Munich house bread, and SF Sourdough as examples. </font></p> <p><font face="Georgia">None of those breads are from my region. In the Southern region of the U.S., we are known for biscuits and cornbread, both charming in their own rite, but not too adventurous, or yeasted for that matter. It was time to get creative. </font></p> <p><font face="Georgia">As I was pondering what bread to make for this challenge, I remembered that Pain de Pecan was the <strong>BOM (Bread of the Month) for the Artisan Bread Bread Bakers FB Group</strong>. Well now, if there is anything more local to Georgia than pecans, I don’t know what it is, except maybe peaches. </font></p> <p><font face="Georgia">I grew up in metro Atlanta, but both of my parents are from South Georgia. My grandparents on my dad’s side had huge pecan trees growing in their yard. When we visited them, we would gather the nuts that were scattered around the yard and bring home big brown grocery bags full of pecans. They were whole pecans so we had to shell them, but that was part of the fun. We didn’t know how good we had it back then getting loads of pecans so cheaply. </font></p> <p align="center"><a href="http://lh5.ggpht.com/-1fq_JMI1rsY/U7IUObgtIrI/AAAAAAAAixA/uX1TlnQiHVo/s1600-h/pain-de-pecan-8-1%25255B5%25255D.jpg"><font face="Georgia"><img title="Rustic Pain de Pecan with Spicy Peach Butter" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Pain de Pecan with Spicy Peach Butter" src="http://lh3.ggpht.com/-g4_L-t0aQsQ/U7IUPu1O0HI/AAAAAAAAixI/Y29be_1JOHQ/pain-de-pecan-8-1_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="383"></font></a><strong><font face="Georgia">Rustic Pain de Pecan with Homemade Spicy Peach Butter</font></strong></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">I wanted this loaf to be a truly local/regional bread so in addition to the pecans, I used Bolted Red Fife Bread Flour milled at Anson Mills in South Carolina, and Hard Red Spring Wheat milled in my kitchen. I think flour milled in your own kitchen is about as local as you can get unless of course, I grew the wheat myself.</font></p> <p><font face="Georgia"></font> </p> <p><font color="#804000" size="4" face="Georgia">Rustic Pain de Pecan</font></p> <p><font face="Georgia">Makes: One Loaf</font></p> <p><font face="Georgia">Adapted from: David of </font><a href="http://www.hearthbakedtunes.com/2014/06/75-whole-wheat-levain-with-pecans-and.html" target="_blank"><font face="Georgia">Hearthbakedtunes</font></a><em></em><font face="Georgia"> 75% hydration loaf </font></p> <p><strong><font face="Georgia">Sourdough Build:</font></strong></p> <ul> <li><font face="Georgia">120g Water * </font> <li><font face="Georgia">114g Home-milled whole wheat flour <em>(from Hard Red Spring Wheat)</em> </font> <li><font face="Georgia">22g Levain (sourdough) **</font></li></ul> <p><strong><font face="Georgia">Final Dough:</font></strong></p> <ul> <li><font face="Georgia">277g Water, <em>hold back 25g for mixing with salt after autolyse *</em> </font> <li><font face="Georgia">228g </font><a href="http://ansonmills.com" target="_blank"><font face="Georgia">Red Fife Wheat Bread Flour</font></a><font face="Georgia"> (hand milled style rustic) </font> <li><font face="Georgia">114g Home-milled Whole Wheat Flour </font> <li><font face="Georgia">9g Salt </font> <li><font face="Georgia">90g Pecans, toasted until fragrant<br></font></li></ul> <p><font face="Georgia">* Home-milled flour absorbs more water so if you make this bread using commercially-milled whole wheat and bread flour, you’ll probably need less water. The original recipe is 75% hydration, my version is more like 87% hydration.</font></p> <p><font face="Georgia">** I used my </font><a href="http://breadmakingblog.breadexperience.com/2011/10/you-are-apple-of-my-starter.html" target="_blank"><font face="Georgia">apple starter</font></a><font face="Georgia">, but you can use any kind of sourdough starter for this bread. Just make sure it’s been fed and ready to go. </font><a href="http://breadmakingblog.breadexperience.com/2013/01/activating-sourdough-culturestarter.html" target="_blank"><strong><font face="Georgia">Refer to this post on how to activate a starter</font></strong></a><font face="Georgia"> or feed your starter according to your feeding schedule.</font></p> <p><strong></strong><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Make the Sourdough Build:</font></strong></p> <p><font face="Georgia">Combine the water and levain and mix until combined, add the whole wheat flour and mix again until a single consistency is formed. Cover, and allow to rest in a warm place 8-10 hours. </font></p> <p><a href="http://lh6.ggpht.com/-nqcDs4Q4P7U/U7IUQbIOjII/AAAAAAAAixQ/YKfC_2tTfUY/s1600-h/pain-de-pecan-1-1%25255B8%25255D.jpg"><font face="Georgia"><img title="pain-de-pecan-1-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="pain-de-pecan-1-1" src="http://lh4.ggpht.com/-s8mxlfBKsss/U7IUQ-kytpI/AAAAAAAAixY/qT0h_oPrdbk/pain-de-pecan-1-1_thumb%25255B5%25255D.jpg?imgmax=800" width="240" height="160"></font></a></p> <p><font face="Georgia"><em>It can take up to 12 hours for the sourdough build to be ready to use</em>. <em>To test for doneness, take a spoonful of the levain and drop it in a glass of water. If it floats, it’s ready, if it sinks to the bottom, let it ferment a little longer.</em></font></p> <p><br><font face="Georgia"><strong>Autolyse</strong>: </font></p> <p><font face="Georgia">Combine the flour and water and starter and stir until combined but still somewhat shaggy. Allow to rest for 30-40 minutes. </font></p> <p><font face="Georgia">Add the salt and 25 grams water. Knead it into the dough by hand for about 8-10 minutes. After about 6-7 minutes add the pecans and knead until combined. Place the dough in a clean bowl, cover and let rest for 2.5 hours. Fold the dough in thirty minutes increments (four folds total).</font></p> <p><strong><font face="Georgia">Proof the Loaf</font></strong></p> <p><font face="Georgia">Ease the dough out of the bowl onto a floured working surface. Preshape the dough into a boule, let it rest 30 minutes. Then shape the dough into a tight round loaf and place it seam side up in a lined or unlined floured banneton basket. Allow the loaf to proof for two hours.<br></font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-nMScEdSG7xk/U7IURhMtkzI/AAAAAAAAixg/kJJk4-WdksM/s1600-h/pain-de-pecan-1-2%25255B6%25255D.jpg"><font face="Georgia"><img title="pain-de-pecan-1-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pain-de-pecan-1-2" src="http://lh4.ggpht.com/-qYqBBDgYCZ0/U7IUSWzsJFI/AAAAAAAAixo/h9nD8AzhbYc/pain-de-pecan-1-2_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-frvtZZcBGaY/U7IUS6SlerI/AAAAAAAAixw/4X0jeVSMmSA/s1600-h/pain-de-pecan-1-3%25255B9%25255D.jpg"><font face="Georgia"><img title="pain-de-pecan-1-3" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pain-de-pecan-1-3" src="http://lh3.ggpht.com/-DNjZdjkO9dE/U7IUTloifNI/AAAAAAAAix4/nysgKb2ECKg/pain-de-pecan-1-3_thumb%25255B6%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-8INdUb1sy3A/U7IUUNCbaeI/AAAAAAAAiyA/o3tHJp2tTIs/s1600-h/pain-de-pecan-1-5%25255B6%25255D.jpg"><font face="Georgia"><img title="pain-de-pecan-1-5" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pain-de-pecan-1-5" src="http://lh6.ggpht.com/-ffsWV6opoiQ/U7IUVQHqeeI/AAAAAAAAiyI/Q58gfKHvmX8/pain-de-pecan-1-5_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-cK2sgyaXtLk/U7IUWTR_Z0I/AAAAAAAAiyQ/Fpp4nXcxToE/s1600-h/pain-de-pecan-1-6%25255B6%25255D.jpg"><font face="Georgia"><img title="pain-de-pecan-1-6" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pain-de-pecan-1-6" src="http://lh6.ggpht.com/-HQb0l32p-M8/U7IUW_YcVQI/AAAAAAAAiyY/-mMF3P3Kg_8/pain-de-pecan-1-6_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><strong></strong><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Score and Bake the Loaf</font></strong></p> <p><font face="Georgia">Preheat the oven to 500 degrees F. for 40 minutes with the Emile Henry Bread Cloche on the bottom rack. </font> <p><font face="Georgia">Take the cloche (lid and bottom) out of the oven and place them both on surfaces where they won’t crack. I use cloth-covered bread boards for this purpose. </font> <p><font face="Georgia">Sprinkle the bottom of the cloche heavily with corn meal or corn flour. Gently flip the loaf out of the basket and onto the bottom of the bread cloche. </font> <p><font face="Georgia">Score the loaf using the pattern of your choice. Place the cloche bottom in the oven and cover it with the lid. Immediately reduce the oven temperature to 450 degrees F. </font> <p><font face="Georgia">Bake the bread with the lid on for 25 minutes. Remove the lid and finish baking 10-15 or until desired crust is produced. </font></p> <p><font face="Georgia">Let it cool completely on a wire rack. </font></p> <p><a href="http://lh6.ggpht.com/-49TSvdIKhNk/U7IUXyk8cNI/AAAAAAAAiyg/0IXLtSfGM-k/s1600-h/pain-de-pecan-10-1%25255B17%25255D.jpg"><font face="Georgia"><img title="Rustic Pain de Pecan " style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Pain de Pecan " src="http://lh5.ggpht.com/-gOc-xPRIGVo/U7IUYwCTB9I/AAAAAAAAiyo/5Wa2Pz6TasA/pain-de-pecan-10-1_thumb%25255B11%25255D.jpg?imgmax=800" width="500" height="407"></font></a></p> <p><font face="Georgia">This bread has been </font><a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank"><font face="Georgia">Yeastspotted</font></a><font face="Georgia">.</font></p> <p><font face="Georgia"></font> </p> <p><a href="http://www.der-gourmet.eu/bbd69-regionale-brote/" target="_blank"><font face="Georgia"><img title="Bread Baking Day #69" style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" alt="Bread Baking Day #69" src="http://www.der-gourmet.eu/wp-content/uploads/2014/06/Bread-Baking-Day-_69.png"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Thanks to Thomas from </font><a href="http://www.der-gourmet.eu/bbd69-regionale-brote/" target="_blank"><font face="Georgia">Der Gourmet</font></a><font face="Georgia">, for choosing Regionale Brote / Local breads as the theme for Bread Baking Day #69. And many thanks to </font><a href="http://www.kochtopf.me/" target="_blank"><font face="Georgia">Zorra</font></a><font face="Georgia"> for creating this event many years ago. </font> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"> </font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-21938304109274741842014-06-24T17:24:00.000-07:002014-08-05T07:40:40.483-07:00Einkorn & Wheat Tartine<p><font face="Georgia">They stayed in their designated corner of the garage for a long time. The white winter wheat berries, along with the buckets of rye, hard red winter and spring wheat berries waited patiently for me to open their sealed containers once again and measure some of the berries into the grain mill to process into flour. </font> <p><a href="http://lh4.ggpht.com/-E2Rz-PuHblk/U6uENfy34WI/AAAAAAAAiv8/Bjpa_9KdhrY/s1600-h/einkorn-wheat-tartine-3-2%25255B5%25255D.jpg"><img title="Einkorn and Wheat Tartine" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Einkorn and Wheat Tartine" src="http://lh6.ggpht.com/-lIg8VpffQlE/U6uEOiNMIMI/AAAAAAAAiwE/xvlhapijIpc/einkorn-wheat-tartine-3-2_thumb%25255B2%25255D.jpg?imgmax=800" width="478" height="330"></a> <p><font face="Georgia">Like a child with a new toy who forsakes all of her other play things, I had relegated all of my modern grains to their resting spot while I experimented with the grains of the ancients. <p>Once I started baking with ancients grains, I wasn’t sure if I would come back, but my old friends in the garage kept beckoning to me to give them another chance. <p>The romance of working with ancient grains and the fact that they are more easily tolerated than modern wheat appeals to me immensely so I will continue to incorporate them into my breads. However, I still like regular wheat. I’ve missed working with it.</font><font style="background-color: #ffff00"></font></p> <p><font face="Georgia">So when one of the bakers in the Artisan Bread Baker’s FB group posted about her experiments with the Einkorn/Wheat Tartine from Tartine Book No. 3, it peaked my interest. I have the book, of course, but I haven’t tried very many breads. I decided to remedy that.</font></p> <p><a href="http://lh6.ggpht.com/-wRxcboYpTJg/U6uFT9qT6YI/AAAAAAAAiwM/n-ZED_GAnR8/s1600-h/einkorn-wheat-tartine.2-4%25255B5%25255D.jpg"><img title="Einkorn and Wheat Tartine" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Einkorn and Wheat Tartine" src="http://lh3.ggpht.com/-fPXFAHEdl-M/U6uFU7XoMdI/AAAAAAAAiwU/h5rYDZSQoOA/einkorn-wheat-tartine.2-4_thumb%25255B2%25255D.jpg?imgmax=800" width="450" height="337"></a></p> <p><font face="Georgia">I like the way Chad Robertson, the author of Tartine 3, blends flours and grains in his loaves. He uses ancient grains, but he also incorporates whole wheat and bread flour in his breads. I decided if he can do it, so can I.</font></p> <h2><font color="#804000" size="4"></font><font face="Georgia"> </font></h2> <h2><font color="#804000" size="4" face="Georgia">Einkorn and Wheat Tartine</font></h2> <p><font face="Georgia">This Einkorn and Wheat Tartine is a marriage between old and new grains; milled and sifted.</font></p> <p><font face="Georgia">Makes: 1 Loaf</font></p> <p><font face="Georgia">Adapted from <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/1452114307" target="_blank">Tartine Book No. 3</a></em> by Chad Robertson</font> <p><strong><font face="Georgia">Ingredients:</font></strong> <ul> <li><font face="Georgia">200g white winter wheat, sifted <em>(I used home-milled flour, then sifted it once to remove some of the bran) </em></font> <li><font face="Georgia">150g whole grain einkorn flour</font> <li><font face="Georgia">150g all-purpose einkorn flour</font> <li><font face="Georgia">75g refreshed levain (100% hydration) *</font> <li><font face="Georgia">425g warm water (80ºF or 27ºC), reserve 50g to mix with salt</font> <li><font face="Georgia">12g sea salt</font></li></ul> <p><font face="Georgia">* <em>To make one loaf</em>, y<em>ou only use 75g of the refreshed starter so you’ll have some left over. See directions below. </em></font></p> <p><em><font face="Georgia"></font></em> <p><strong><font face="Georgia">Method:</font></strong> <ul> <ul><font face="Georgia"></font></ul></ul> <p><strong><font face="Georgia">Build your Levain</font></strong> <p><font face="Georgia">For the best results, you should start by refreshing, or building your starter. To do this, take 25g of your favorite starter. I used my einkorn starter (aka EK) and to that, added 100g water, 50g all-purpose einkorn flour, and 50g whole grain einkorn flour. Mix well, cover, and let stand at room temperature for 4 – 6 hours. </font> <p><em><font face="Georgia">If you’re making this bread in a colder climate, it might take longer for the levain to be ready for use. To test for doneness, take a spoonful of the levain and drop it in a glass of water. If it floats, it’s ready, if it sinks to the bottom, let it ferment a little longer.</font></em> <p><font face="Georgia"></font> <p><strong><font face="Georgia">Mix the Dough:</font></strong> <p><font face="Georgia">In a large bowl whisk together the flours. </font> <p><font face="Georgia">In a separate bowl combine the refreshed starter and the warm water.</font> <p><font face="Georgia">Combine the wet and dry mixtures and mix with your hands or with a Danish dough whisk until no dry bits remain. </font> <p><font face="Georgia"><strong>Autolyse:</strong> Cover and let the dough rest (autolyse) for at least 30 minutes.</font> <p><font face="Georgia">After the autolyse, add the salt and 50g of warm water.</font> <p><font face="Georgia">Mix well to incorporate into the dough. Transfer dough to large bowl, and cover for bulk fermentation.</font> <p><font face="Georgia"><strong>Bulk Rise:</strong> During the bulk rise (3 to 4 hours, depending on temperature), fold and turn the dough every 30 minutes for the first 2 ½ hours. To do a fold, scoop the underside of the dough up and stretch it over itself towards you. Rotate the container one-quarter turn and repeat three to four times. Keep dough covered between folding. After 3 hours and six folds, the dough should feel aerated, billowy, and softer. You will see a 20-30 percent increase in volume. If not, continue bulk rising for 30 minutes to 1 hour longer. </font> <p><font face="Georgia"><strong>Dividing & Shaping: </strong>The next day, or after the bulk rise, turn out the dough onto a clean, un-floured work surface. Lightly flour the top surface of the dough and cut into two pieces. Pre-shape each piece gently into a round by working the dough in a circular motion. Take care to work the dough gently and not de-gas. </font> <p><font face="Georgia"><strong>Bench Rest:</strong> Lightly flour the tops of the rounds, cover with a kitchen towel, and let rest on the work surface for 20-30 minutes. Line two medium baskets or bowls with clean, dry kitchen towels and dust generously with a 50/50 mixture of any wheat and rice flours.</font> <p><font face="Georgia"><strong>Final Shaping</strong>: <font color="#d19049">Refer to the Tartine (Chad Robertson) method for shaping wet dough (here is a helpful video link</font>: </font><a href="http://youtu.be/cIIjV6s-0cA"><font color="#0000ff" face="Georgia">http://youtu.be/cIIjV6s-0cA</font></a><font face="Georgia">, <font color="#d19049">the shaping starts at the 3:09 minute mark)</font></font> <p><font face="Georgia"><strong>Final Rise</strong>: Transfer the dough to the floured basket, flipping the dough over so that the seam side is facing up and centered. Cover with a clean, dry kitchen towel and let rise at warm room temperature for 3 to 5 hours or overnight in the refrigerator (bake directly from the refrigerator, if using this option).</font> <p><em><font face="Georgia">I placed the baskets in the refrigerator overnight. </font></em> <p><font face="Georgia"><strong>To Bake</strong>: Pre-heat the oven to 500F/260C, adjust the oven rack to its lowest position, and place a cast iron Dutch oven, or any other heavy ovenproof pot with a tight-fitting lid into the oven. <em>I used a Dutch oven combo baker to bake this loaf.</em> Pre-heat for at least 30 minutes. </font> <p><font face="Georgia">Carefully transfer the dough round into the preheated Dutch oven, tipping it out of the basket into the pot so it is now seam-side down. Score the top of the dough in the pattern of your choice. Cover the pot and return it to the oven. </font> <p><a href="http://lh4.ggpht.com/-hJ2CVL8SYws/U6tt12nlnHI/AAAAAAAAitY/wudwsfLGJQ0/s1600-h/einkorn-wheat-tartine-4-110.jpg"><font face="Georgia"><img title="Einkorn and Wheat Tartine" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Einkorn and Wheat Tartine" src="http://lh3.ggpht.com/-k5-TboGaa88/U6tt3CKP7oI/AAAAAAAAitg/dFt4eyJ5G80/einkorn-wheat-tartine-4-1_thumb10.jpg?imgmax=800" width="500" height="315"></font></a> <p><font face="Georgia">After 20 minutes, reduce the oven temperature to 450F/230C. Bake another 10 minutes, then carefully remove the lid (being careful of the cloud of steam). Continue to bake for another 20 to 25 minutes, until the crust is a deep golden brown. </font> <p><font face="Georgia">When the loaf is done, turn it out onto a wire rack to cool. </font> <p><font face="Georgia">Cool completely, then slice, and enjoy! </font> <p><font face="Georgia"></font> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-63629626157921983042014-06-19T15:54:00.000-07:002014-08-05T07:40:40.494-07:00Got Sourdough … Make Crackers<p><font face="Georgia">When it’s time to feed your wild-yeast starter, what do you do with the discarded sourdough? By discarded, I’m referring to the cup of starter you’re supposed to pour out before you feed it to reduce the acidic level and keep the organisms alive and kicking. </font></p> <p><font face="Georgia">Do you throw the excess sourdough in the trash or wash it down the sink? Does the thought of wasting all of that flour (and your energy) make you uncomfortable? </font></p> <p><img title="Sourdough Einkorn Chili Crackers" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Sourdough Einkorn Chili Crackers" src="http://lh5.ggpht.com/-rhjQIr43N9Y/U6NqFB5NXxI/AAAAAAAAirM/6DXqGhzE_uY/sourdough-chili-crackers.4-1_thumb6.jpg?imgmax=800" width="400" height="600"><font face="Georgia"></font></p> <p><font face="Georgia">I always had a hard time throwing out half of my starter when it was time to feed it. So I’ve tried different methods for using it up instead of pouring it out. </font></p> <p><font face="Georgia">One weekend, I made six loaves just to keep from wasting it. I took the discarded sourdough, placed it in a separate container and fed it, along with the starter I planned to keep. I ended up with a double batch of fed sourdough starter and more loaves than I knew what to do with.</font></p> <p><font face="Georgia">Needless to say, that was an effort in futility. If you need six loaves of bread, that’s one thing, but I didn’t. My freezer thanked me and so did my friend who likes sourdough bread, but even sourdough lovers can grow tired of a good thing.</font></p> <p><font face="Georgia">I finally found a solution that I really enjoy. Making crackers. </font></p> <p><font face="Georgia">Making sourdough crackers has become one of my favorite ways to use discarded starter because it’s so easy and pretty much failsafe. </font></p> <p><font face="Georgia">You can use any type of starter and almost any combination of flours and toppings for the crackers. You can also vary the type of fat used. Sometimes I use coconut oil and other times I use olive oil. You can even use butter.</font></p> <p><font face="Georgia">I have different sourdough starters for each type of flour that I bake with. At the moment, I have an </font><a href="http://breadmakingblog.breadexperience.com/2013/01/developing-einkorn-levain-take-2.html" target="_blank"><font face="Georgia">Einkorn starter</font></a><font face="Georgia">, a KAMUT starter, a </font><a href="http://breadmakingblog.breadexperience.com/2012/05/seeded-rye-loaf.html" target="_blank"><font face="Georgia">rye starter</font></a><font face="Georgia">, and two white starters – <a href="http://breadmakingblog.breadexperience.com/2008/07/making-sourdough-bread-in-your-bread.html" target="_blank">my original starter</a> which is made from a recipe from Boudin Bakery and my </font><a href="http://breadmakingblog.breadexperience.com/2011/10/you-are-apple-of-my-starter.html" target="_blank"><font face="Georgia">apple starter</font></a><font face="Georgia"> which is made from hazy apples. I keep all of my starters in the refrigerator and feed them as if they were my pets. Well, actually, they are my pets.</font></p> <p><font face="Georgia">When it’s time to feed them, I have a good bit of discarded starter, but now I don’t dread throwing it out. I actually look forward to feeding my starters because I know I get to make (and eat) some crackers.</font></p> <p><a href="http://lh4.ggpht.com/-X1fwYchlCSI/U6NqGelb0kI/AAAAAAAAirU/1nxyYR2ffSM/s1600-h/sourdough-chili-crackers.5-1%25255B3%25255D.jpg"><img title="Sourdough Chili Crackes with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Sourdough Chili Crackes with Einkorn" src="http://lh4.ggpht.com/-1Ma96988PE8/U6NqHaM3WYI/AAAAAAAAirc/XClTg8O_HhE/sourdough-chili-crackers.5-1_thumb.jpg?imgmax=800" width="500" height="333"></a><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Sourdough Einkorn Chili Crackers</font></h2> <p><font face="Georgia">These are not your average crackers. They are healthy crackers that don’t contain any preservatives. The sourdough ferments the dough for several hours which makes them more easily digestible than crackers made without sourdough. </font></p> <p><font face="Georgia">This batch has a hint of chili powder sprinkled on top to give the crackers some added flavor. You can add extra chili powder if you like more heat.</font></p> <p><strong><font face="Georgia">Ingredients:</font></strong></p> <ul> <li><font face="Georgia">1 cup fed sourdough starter * (<em>I used this <a href="http://breadmakingblog.breadexperience.com/2013/01/developing-einkorn-levain-take-2.html" target="_blank">Einkorn starter</a></em>) </font> <li><font face="Georgia">1/4 cup coconut oil </font> <li><font face="Georgia">1 – 1 1/4 cups all-purpose Einkorn flour ** </font> <li><font face="Georgia">1/2 teaspoon Sea salt </font> <li><font face="Georgia">Chili powder, too taste, for sprinkling on top</font></li></ul> <p><font face="Georgia">* <em>This recipe works with discarded sourdough or recently fed sourdough. For the best results, let the starter warm up to room temperature before mixing with the oil so that the oil doesn’t harden and make the dough clumpy.</em></font> <p><em><font face="Georgia">** Depending on the hydration level of your starter, you may need to add more flour.</font></em> <p><em><font face="Georgia"></font></em> <h5><font face="Georgia">Directions:</font></h5> <p><font face="Georgia">1)<strong> </strong>In a medium bowl, combine the sourdough starter and coconut oil. Add a cup flour, the Sea salt and herbs and mix thoroughly. Add as much additional flour as needed to make a dough that is workable, but not dry. </font> <p><font face="Georgia">2) Cover the dough with plastic wrap or a lid to keep it from drying out and let it rest at room temperature for at least 7 hours. </font> <p><em><font face="Georgia"><strong>Refrigerate Overnight:</strong> Another option is to let the dough rest on the counter for a few hours, then place it in the refrigerator overnight, or until you are ready to bake. It will keep in the refrigerator for a couple of days. The dough will harden a little in the refrigerator so when you’re ready to bake the crackers, let it warm up a bit before rolling. If it’s hot in your kitchen, don’t let it warm up too much or it will be too sticky to roll out.</font></em> <p><font face="Georgia">3) Divide the dough into 2 pieces and place each ball on a greased or floured piece of parchment paper, or a nonstick baking mat.</font> <p><font face="Georgia">4) Roll the dough out very thinly on the parchment paper. Brush or spray with olive oil and sprinkle with chili powder, to taste. </font> <p><font face="Georgia">5) Cut the dough into squares or diamonds using a pizza cutter. <em>I used a pastry wheel to cut the jagged edges.</em></font> <p><a href="http://lh3.ggpht.com/-j3DjuvQzZ28/U6sIo1o0ufI/AAAAAAAAisc/v8QYSQbz4G4/s1600-h/einkorn-chili-crackers-3-11%25255B1%25255D.jpg"><font face="Georgia"><a href="http://lh3.ggpht.com/-j3DjuvQzZ28/U6sIo1o0ufI/AAAAAAAAisk/I7phnw11rWg/s1600-h/einkorn-chili-crackers-3-1%25255B5%25255D.jpg"><img title="einkorn-chili-crackers-3-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="einkorn-chili-crackers-3-1" src="http://lh4.ggpht.com/-Dx_-KkusLPg/U6NqJ9hxyoI/AAAAAAAAiss/1g9kej8E0Kw/einkorn-chili-crackers-3-1_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="333"></a></font></a> <p><font face="Georgia">6) Preheat the oven to 350 degrees F. Place one baking sheet (of crackers) on the middle shelf of the oven and the other one on the bottom shelf. Bake the crackers for about 5-7 minutes, then rotate the baking sheets top-to-bottom and front-to-back for even baking. Bake for a total of 12-15 minutes, or until golden brown.</font> <p><font face="Georgia">7) Transfer the crackers to a wire rack. They will shrink in the oven and break apart fairly easily. </font></p> <p><font face="Georgia"><strong>For crispy crackers:</strong><em> </em>Let the crackers cool down completely in the oven. If you want to do this in an electric oven, leave the door slightly ajar so the crackers don’t continue baking (and burn) while the oven is cooling down. </font></p> <p><img title="Sourdough Einkorn Chili Crackers" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Sourdough Einkorn Chili Crackers" src="http://lh4.ggpht.com/-VXxbFDNhMSg/U6NqLO8gejI/AAAAAAAAir8/GmbUPeb2jL8/einkorn-chili-crackers-2-1_thumb%25255B1%25255D.jpg?imgmax=800" width="500" height="333"></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Next time you feed your sourdough starter, don’t throw out the excess starter; make crackers with it. You’ll wonder why you never tried this before. </font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-81245300735333630702014-06-16T11:23:00.000-07:002014-08-05T07:40:40.563-07:00Burgundy Grape Cluster Bread<p><font face="Georgia">The Bread of the Month for the Bread Baking Babes is Beaujolais Bread from <em>A Passion for Bread</em> by Lionel Vatinet.</font></p> <p><a href="http://lh6.ggpht.com/-s3JmIYX_Z68/U581vz-jwkI/AAAAAAAAiqY/vZD_gcP8qEE/s1600-h/Beaujolais-Bread-3-1%25255B31%25255D.jpg"><font face="Georgia"><a href="http://lh6.ggpht.com/-s3JmIYX_Z68/U581vz-jwkI/AAAAAAAAiqc/MZ-HGi1wesg/s1600-h/Beaujolais-Bread-3-1%25255B33%25255D.jpg"><img title="Beaujolais Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 15px 0px 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais Bread" src="http://lh5.ggpht.com/-w1SLSIpT-KY/U581xmGvLmI/AAAAAAAAioA/U5QG7k7BiSU/Beaujolais-Bread-3-1_thumb%25255B27%25255D.jpg?imgmax=800" width="225" align="left" height="282"></a></font></a></p> <p><font face="Georgia">Beaujolais is a red wine from the Beaujolais Region of France. Beaujolais is part of what’s considered the Burgundy wine region, but instead of using Pinot Noir grapes like the rest of the region, Beaujolais is made from the fruity Gamay grape. </font></p> <p><font face="Georgia">Every year, on the third Thursday in November, at one past midnight, over a million cases of Beaujolais Nouveau are shipped around the world. This event marks the first fruits of the harvest of <em>Beaujolais Nouveau. </em></font></p> <p><font face="Georgia">These wines are barely given time to ferment so they are easy-to-drink, fruity wines that are as close to white wine as you can get. The wines go well with food, especially ham and cheese and even Thanksgiving fare (the event falls close to Thanksgiving in the U.S.)</font></p> <p><font face="Georgia">In his book, Lionel shares how he spent his youth surrounded by a vineyard at his grandparents’ lovely stone house near the Rhone region of France. He created Beaujolais Bread, which is shaped like a grape cluster and filled with salami, to pay homage to the first grape harvest of the year. </font></p> <p><font face="Georgia">To celebrate the release of <em>Beaujolais Nouveau </em>each year, Lionel recommends that you serve this bread and invite guests to pull off a “grape” to enjoy with their glass of wine.</font></p> <p><a href="http://lh3.ggpht.com/-0S9JWkaCeQ4/U581y6TMV0I/AAAAAAAAiqk/8Cc4DD5Hy7k/s1600-h/Beaujolais-Bread-8-1%25255B6%25255D.jpg"><font face="Georgia"></font></a> </p> <h2><font color="#804000" size="4" face="Georgia">Burgundy “Grape Cluster” Bread</font></h2> <p><a href="http://lh3.ggpht.com/-0S9JWkaCeQ4/U581y6TMV0I/AAAAAAAAiqs/P6F67daSYHQ/s1600-h/Beaujolais-Bread-8-1%25255B8%25255D.jpg"><font face="Georgia"><a href="http://lh3.ggpht.com/-0S9JWkaCeQ4/U581y6TMV0I/AAAAAAAAiq0/fW6SUaugO7U/s1600-h/Beaujolais-Bread-8-1%25255B10%25255D.jpg"><img title="Beaujolais Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 15px 0px 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais Bread" src="http://lh6.ggpht.com/-0wsbBfz2oqA/U5810gzkixI/AAAAAAAAiog/AR7sa_nhyYk/Beaujolais-Bread-8-1_thumb%25255B7%25255D.jpg?imgmax=800" width="240" align="left" height="160"></a></font></a><font face="Georgia">I called my version Burgundy Grape Cluster Bread because I used Pinot Noir instead of Beaujolais. I couldn’t find any Beaujolais. The Pinot Noir was described as “lush and velvety” so I pictured a lush and velvety, burgundy-colored dough. </font></p> <p><a href="http://lh3.ggpht.com/-0S9JWkaCeQ4/U581y6TMV0I/AAAAAAAAiq0/fW6SUaugO7U/s1600-h/Beaujolais-Bread-8-1%25255B10%25255D.jpg"><font face="Georgia"></font></a> </p> <p><font face="Georgia">Adapted from <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/031620062X" target="_blank">A Passion for Bread</a></em> by Lionel Vatinet</font></p> <p><font face="Georgia">Makes: 1 large cluster of rolls</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="171"><strong><font face="Georgia">Ingredient</font></strong></td> <td valign="top" width="95"><strong><font face="Georgia">Volume</font></strong></td> <td valign="top" width="115"><strong><font face="Georgia">Weight</font></strong></td> <td valign="top" width="67"><strong><font face="Georgia">Baker’s %</font></strong></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Home-milled white whole wheat flour*</font></td> <td valign="top" width="95"><font face="Georgia">~3 1/2 cups</font></td> <td valign="top" width="115"><font face="Georgia">550 grams, sifted = 452 grams</font></td> <td valign="top" width="67"><font face="Georgia">100%</font></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Fine Sea salt</font></td> <td valign="top" width="95"><font face="Georgia">1 1/2 teaspoon</font></td> <td valign="top" width="115"><font face="Georgia">9 grams</font></td> <td valign="top" width="67"><font face="Georgia">2 %</font></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Instant yeast</font></td> <td valign="top" width="95"><font face="Georgia">1 1/4 teaspoon</font></td> <td valign="top" width="115"><font face="Georgia">4 grams</font></td> <td valign="top" width="67"><font face="Georgia">1 %</font></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Honey</font></td> <td valign="top" width="95"><font face="Georgia">1 tablespoon</font></td> <td valign="top" width="115"><font face="Georgia">21 grams</font></td> <td valign="top" width="67"><font face="Georgia">5%</font></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Beaujolais Wine</font></td> <td valign="top" width="95"><font face="Georgia">1 1/4 cups, plus 2 tbsps.</font></td> <td valign="top" width="115"><font face="Georgia">320 grams</font></td> <td valign="top" width="67"><font face="Georgia">71%</font></td></tr> <tr> <td valign="top" width="171"><font face="Georgia">Salami, room temperature, cut into 1/4 cubes</font></td> <td valign="top" width="95"><font face="Georgia">~1 cup</font></td> <td valign="top" width="115"><font face="Georgia">113 grams</font></td> <td valign="top" width="67"><font face="Georgia">25%</font></td></tr></tbody></table> <p><font face="Georgia">*<em> I used 82% extraction flour. Extraction means the bran and germ are extracted from the whole grain flour to get to a lighter flour that is closer to the coarseness of regular bread flour. To do this, I milled white whole wheat berries into bread flour, then I took 550 grams and sifted it twice using a sieve. I ended up with 452 grams of flour.</em></font></p> <p><a href="http://lh4.ggpht.com/-Xq3x8bx1ptc/U5811mF2kgI/AAAAAAAAilo/ELTIaWoAbjg/s1600-h/Beaujolais-Bread-5-1%25255B6%25255D.jpg"><font face="Georgia"><img title="Beaujolais-Bread-5-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Beaujolais-Bread-5-1" src="http://lh5.ggpht.com/-Y7gAdseoOz4/U58126oqJVI/AAAAAAAAilw/gSPIH3fSCQQ/Beaujolais-Bread-5-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></p> <p><strong><font face="Georgia"></font></strong> </p> <p><strong><font face="Georgia">Mixing the Dough:</font></strong></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia">Mix together the flour, salt & yeast in a large bowl. Add in the honey and incorporate into the dry ingredients using your hands or a Danish dough whisk. Make a well in the center of the dough and gradually add in the wine, in a slow, steady stream. </font></p> <p><a href="http://lh5.ggpht.com/-NwTIYG6JBfE/U5813nMHEVI/AAAAAAAAil4/7lu931a8M-Y/s1600-h/Beaujolais-Bread-6-1%25255B6%25255D.jpg"><font face="Georgia"><img title="Beaujolais-Bread-6-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Beaujolais-Bread-6-1" src="http://lh6.ggpht.com/-5Kv93dtwy5Y/U5814b2d3hI/AAAAAAAAimA/lJRqB2CpaxI/Beaujolais-Bread-6-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia">Rotate the bowl as you add in the wine and mix the dough using your other hand. It might seem like you need three hands for this but it comes together fairly easily. Use a dough scraper to scrape the dough off your fingers and to gather all of the ingredients into a dough. It will be slightly wet and sticky. </font></p> <p><font face="Georgia">Transfer the dough to a clean work surface. The dough will be sticky, but resist the temptation to add flour to the work surface or the dough. </font></p> <p><font face="Georgia"><strong>Lionel’s method for kneading wet dough</strong>:</font></p> <p><font face="Georgia">He always says, “Your hands are your memory!” If you use a stand mixer, you won’t know how the dough feels. You need to pay attention to how it feels as it comes together.</font> <p><font face="Georgia">Hold hands, palms facing up, at opposite sides of the dough mass. Slide your fingers under the dough and lift the dough an inch or so from the surface. Squeeze your thumbs and index fingers together to form a tight OK sign through the dough. </font> <p><font face="Georgia">While holding the OK sign, continue to curl thumbs and index fingers tightly together to pinch off a portion of dough. Working as quickly and smoothly as possible, moving the dough mass in approximately 1 to 1.5 inch increments, until the entire dough mass has been worked through. You should begin to feel the dough coming together. </font> <p><font face="Georgia">Turn dough a quarter turn and continue lifting, pinching and turning until it begins to take on an identifiable shape and becomes less and less sticky; taking anywhere from 5 to 15 minutes. Resist the urge to add flour. A scraper is useful in collecting all the dough off the work area. Consider the dough kneaded when it forms into a ball. The dough should be soft, pliable and hold it’s shape; it should not be stiff and dry.</font> <p><font face="Georgia">Form dough into ball: using both hands, lift front and fold over, quickly dropping it down to the counter. Repeat 4-5 times until a ball is formed. Use the scraper to ensure all the dough is gathered. Using the palms of your hands, flatten the dough ball into a rectangle. Scatter the salami evenly down the middle. Wrap the sides up and over salami, pinch dough together, turn and repeat until the salami is incorporated.</font> <p><font face="Georgia">Form into a ball. Again lifting from the front, fold it over onto itself in one movement then dropping down onto the counter. Repeat 4 to 5 times until ball forms. Using your scraper to be sure all the dough is gathered. <em>The dough should no longer be sticky. If it continues to be sticky repeat the folding process until it is no longer sticky.</em></font> <p><em><font face="Georgia"></font></em> </p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-s_6Hn9tvV6k/U581543VXGI/AAAAAAAAimI/WWRcRtdZeFc/s1600-h/Beaujolais-Bread-9-1%25255B6%25255D.jpg"><img title="Beaujolais-Bread-9-1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-1" src="http://lh5.ggpht.com/-3khYTNWnKY8/U5817OU1z7I/AAAAAAAAimQ/MW1r3cHQiXI/Beaujolais-Bread-9-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="180"></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-71AonYj6_10/U5818lRo-2I/AAAAAAAAimY/LFLoqdLR21o/s1600-h/Beaujolais-Bread-9-2%25255B7%25255D.jpg"><img title="Beaujolais-Bread-9-2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-2" src="http://lh3.ggpht.com/-3LQYbOjx4oM/U5819fSO9bI/AAAAAAAAimg/t-caTpbKE7E/Beaujolais-Bread-9-2_thumb%25255B4%25255D.jpg?imgmax=800" width="240" height="160"></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-zxj4l3P92YA/U581_a9V1SI/AAAAAAAAimo/1ES48gg4HP0/s1600-h/Beaujolais-Bread-9-3%25255B7%25255D.jpg"><img title="Beaujolais-Bread-9-3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-3" src="http://lh5.ggpht.com/-1zNtDCWbI5I/U582AFaNr9I/AAAAAAAAimw/KMli3A7-PPc/Beaujolais-Bread-9-3_thumb%25255B4%25255D.jpg?imgmax=800" width="240" height="152"></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-2R8uhdsBI1Y/U582A8H2RlI/AAAAAAAAim4/yUTI57q0NDU/s1600-h/Beaujolais-Bread-9-6%25255B6%25255D.jpg"><img title="Beaujolais-Bread-9-6" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-6" src="http://lh6.ggpht.com/-Y1Wfic_V5dU/U582BWghi3I/AAAAAAAAinA/nE9L-seDoKE/Beaujolais-Bread-9-6_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td></tr></tbody></table> <p><strong><font face="Georgia">Bulk Fermentation</font></strong></p> <p><font face="Georgia">Due to the addition of the wine, the fermentation time is extended to three hours. </font></p> <p><font face="Georgia">Place the dough, seam side down in a large container and cover with plastic wrap. He recommends that you can use a glass container so you can watch the dough will its rising. </font></p> <p><font face="Georgia">Let the dough ferment in a warm, draft-free place for 1 hour.</font></p> <p><font face="Georgia">Dust your work surface lightly with flour. Remove the dough from the container and place it onto floured surface. Pat it into a thick square using your fingers. Lift the two right corners and fold into the center patting the seam lightly. Lift the left two corners and fold into the center lightly patting the seam down. Repeat with the top two corners and the bottom two corners meeting in the middle patting down the seams.</font> <p><font face="Georgia">Return the dough to the bowl seam side down, cover and return to a warm draft free place for about an hour. Repeat this process one more time. Total Time: three hours.</font> <p><strong><font face="Georgia">Dividing</font></strong> <p><font face="Georgia">Scrape the dough onto the counter and allow to rest 30 seconds.</font> <p><font face="Georgia">If the dough is very sticky at this point dust your hands with flour but do not add additional flour. Use the bench scraper to lift the dough if it sticks to the counter but do not pull and do not stretch the dough. Press the dough into a rectangle 12 inches x 5 inches. Be sure the dough is not sticking to the counter by lifting it to gently up. Cut the dough into 16 equal pieces with the bench scraper.</font> <p><strong><font face="Georgia">Shaping</font></strong> <p><font face="Georgia">Line a baking sheet with parchment paper or a silicone liner.</font> <p><font face="Georgia">Roll 15 pieces into a small ball shape for rolls, the last piece will become the grapevine. Create a triangle by setting four balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side.</font> <p><font face="Georgia">With the last piece of dough roll it into a rope about 10 inches long and shape it into a curved grape vine shape that you attach to the top of the grape cluster. Dust with flour.</font> <p> </p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-pe89EivYed8/U582CQrzhII/AAAAAAAAioo/hIbuGX2teW0/s1600-h/Beaujolais-Bread-9-7%25255B6%25255D.jpg"><img title="Beaujolais-Bread-9-7" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-7" src="http://lh5.ggpht.com/-kVQIKliPDgQ/U582DRJckvI/AAAAAAAAios/lbp5jByEVVI/Beaujolais-Bread-9-7_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-xGznfA-XyCo/U582EiAQ0AI/AAAAAAAAio4/-ezDOPmSylI/s1600-h/Beaujolais-Bread-9-9%25255B8%25255D.jpg"><img title="Beaujolais-Bread-9-9" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais-Bread-9-9" src="http://lh6.ggpht.com/-H6dRvQqblU0/U582FZPByKI/AAAAAAAAipA/_txXsiu0pA0/Beaujolais-Bread-9-9_thumb%25255B5%25255D.jpg?imgmax=800" width="240" height="160"></a></td></tr></tbody></table> <p><strong><font face="Georgia">Final fermentation</font></strong> <p><font face="Georgia">Final fermentation may take anywhere from 60 to 90 minutes. Set the timer so that you can record the time it takes for the final fermentation. If the dough over proofs, it will be unusable. </font> <p><font face="Georgia">Place the baking sheet in a warm, draft free place. Determine if the dough is ready to be baked by uncovering and making a small indentation in the center of the role with your fingertip. The dough is ready to be baked if the indentation slowly and evenly disappears.</font> <p><b><br><font face="Georgia"></font></b> <p><strong><font face="Georgia">Baking</font></strong> <p><font face="Georgia">Prepare the oven for hearth baking by placing a baking stone on the bottom rack and a iron skillet on the top rack of the oven. </font> <p><font face="Georgia">Preheat the oven to 450 degrees F. for at least 20 minutes. </font> <p><font face="Georgia">Carefully slide the parchment paper (with the rolls on it) onto the pre-heated baking stone and remove the baking sheet. Place three to four ice cubes in the iron skillet to generate steam.</font> <p><font face="Georgia">Bake until the bread is golden brown and has a thick crust. The total bake time should be about 25 to 30 minutes. </font> <p><font face="Georgia">Transfer the cluster to a cooling rack for at least one hour to cool.</font> <p><a href="http://lh5.ggpht.com/-G-kWZInVzwk/U582GIw9sNI/AAAAAAAAiq8/PbN03xfmQ-M/s1600-h/Beaujolais-Bread-2-1%25255B29%25255D.jpg"><font face="Georgia"><a href="http://lh5.ggpht.com/-G-kWZInVzwk/U582GIw9sNI/AAAAAAAAirE/n2OyJSX9Vio/s1600-h/Beaujolais-Bread-2-1%25255B35%25255D.jpg"><img title="Beaujolais Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Beaujolais Bread" src="http://lh3.ggpht.com/-6I0bXcqMz5g/U582GzncCEI/AAAAAAAAipQ/E3TL9Eap3PQ/Beaujolais-Bread-2-1_thumb%25255B23%25255D.jpg?imgmax=800" width="500" height="333"></a></font></a></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Thanks to Tanna for choosing this beautiful bread for our bake this month. </font></p> <p><font face="Georgia"><a href="http://mykitcheninhalfcups.wordpress.com/2014/06/16/bbb-beaujolais-bread/" target="_blank"><img style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUhe44rnvpFiqFxqREs-ZAcledbp3JsTa97_JKLs_Tj-jqJfU7rtv41r74CIAxip-KUHFw8N1ACaNaM7d5DJO-FCYapclazn1PucqjCZqI5WQ6SvXCPB87XBEjvIr_H1ddZqWMG67vwcY/s1600/BBB+logo+June+2014.png" width="319" height="320"></a></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Check out how the other creative Babes handled the dough:</font></p> <p><font face="Georgia"><b>The Bread Baking Babes </b><b>(current dozen) are</b><b>:</b></font> <ul> <li><a href="http://bakemyday.blogspot.com/" target="_blank"><font face="Georgia">Bake My Day</font></a><font face="Georgia"> - Karen </font> <li><a href="http://etherwork.net/blog/" target="_blank"><font face="Georgia">blog from OUR kitchen</font></a><font face="Georgia"> - Elizabeth </font> <li><a href="http://breadmakingblog.breadexperience.com/"><font face="Georgia">Bread Experience</font></a><font face="Georgia"> - Cathy </font> <li><a href="http://feedingmyenthusiasms.blogspot.com/" target="_blank"><font face="Georgia">Feeding my Enthusiasms</font></a><font face="Georgia"> - Pat/Elle </font> <li><a href="http://www.girlichef.com/" target="_blank"><font face="Georgia">girlichef</font></a><font face="Georgia"> - Heather </font> <li><a href="http://lifesafeast.blogspot.com/" target="_blank"><font face="Georgia">Life's a Feast</font></a><font face="Georgia"> - Jamie </font> <li><a href="http://livinginthekitchenwithpuppies.blogspot.com/" target="_blank"><font face="Georgia">Living in the Kitchen with Puppies</font></a><font face="Georgia"> - Natashya </font> <li><a href="http://www.luculliandelights.com/" target="_blank"><font face="Georgia">Lucullian Delights</font></a><font face="Georgia"> - Ilva </font> <li><a href="http://www.mydiversekitchen.com/" target="_blank"><font face="Georgia">My Diverse Kitchen</font></a><font face="Georgia"> - Aparna </font> <li><a href="http://mykitcheninhalfcups.com/" target="_blank"><font face="Georgia">My Kitchen In Half Cups</font></a><font face="Georgia"> - Tanna </font> <li><a href="http://notitievanlien.blogspot.com/" target="_blank"><font face="Georgia">Notitie Van Lien</font></a><font face="Georgia"> - Lien </font> <li><a href="http://thymeforcookingblog.com/" target="_blank"><font face="Georgia">Thyme for Cooking</font></a><font face="Georgia"> - Katie (Bitchin’ Bread Baking Babe Bibliothécaire) </font></li></ul> <p><font face="Georgia"><b>Would you like to be a Bread Baking Buddy?</b> Just make the <b>Beaujolais Bread</b> and then <b>send Tanna your link</b> (refer to the info in </font><a href="http://mykitcheninhalfcups.wordpress.com/2014/06/16/bbb-beaujolais-bread/" target="_blank">her announcement post</a><font face="Georgia"></font><b></b><font face="Georgia">). <b>Submissions are due by June 29th</b>. Once you've posted, you'll receive a Buddy badge for baking along.</font> <p><font face="Georgia">I hope you will join us!</font> <p><font face="Georgia">Happy Baking!</font> <p><font face="Georgia">Cathy</font> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-29665602956164632582014-06-10T15:08:00.000-07:002014-08-05T07:40:40.577-07:00Baking Einkorn Bread in a Hot Kitchen<p><font face="Georgia">I’ve been working with einkorn flour for a couple of years, and as with every other type of grain I’ve experimented with, I’ve had some successes and some flops. It takes a little while to get used to how the grain works, especially when compared to regular bread flour, but that’s part of the fun.</font></p> <p><a href="http://lh3.ggpht.com/-h55wiU8OWiQ/U5eBk2AUkfI/AAAAAAAAiRk/hChhpW-qzZI/s1600-h/einkorn-sandwich-loaf-11-12%25255B9%25255D.jpg"><font face="Georgia"><img title="Einkorn Sandwich Loaf" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Einkorn Sandwich Loaf" src="http://lh4.ggpht.com/-WvWQt9qoV50/U5eBma5_z2I/AAAAAAAAiRs/9tH1p_cKUkg/einkorn-sandwich-loaf-11-12_thumb%25255B3%25255D.jpg?imgmax=800" width="333" height="500"></font></a></p> <p><font face="Georgia"></font> </p> <p><font style="background-color: #ffff00"></font><font face="Georgia">The “<a href="http://www.jovialfoods.com/" target="_blank">Baking with Einkorn</a>” workshop I attended a couple of weeks ago helped me understand more about the nuances of the flour. So after I got home, I couldn’t wait to begin testing this grain again. </font></p> <p><font face="Georgia">Armed with some new tips and techniques, I set out to bake bread. I wanted to jump right in and start converting some of my favorite recipes now that I have a better idea of how to do that, but I opted to make a tested Einkorn bread recipe instead. </font></p> <p><strong><font face="Georgia">Start with the Classic Einkorn Sandwich Loaf</font></strong></p> <p><font face="Georgia">I started with a Classic Einkorn Sandwich Bread using the recipe printed on the bag of all-purpose Einkorn flour (also listed on the </font><a href="http://www.jovialfoods.com/recipes/classic-einkorn-sandwich-loaf/" target="_blank"><font face="Georgia">Jovial Foods’ site</font></a><font face="Georgia">).</font></p> <p><font face="Georgia">I was still getting over jet lag when I started this experiment so I forgot about the adjustments that need to be made when you’re baking in a hot kitchen. It’s 78 degrees F. in my Atlanta kitchen (with the air on and the oven off) so all bets are off when making bread, even if the recipe has been tested.</font></p> <p><font face="Georgia">The first time I made it, I had to add a good bit more water than the recipe called for. I also reduced the yeast a bit, but I kept the amounts of other ingredients the same. The flavor of the bread was good, but the texture was too hard and chewy. Due to the excessive heat (and my foggy brain), the loaf was over proofed. It also didn’t have enough salt, in my opinion. </font></p> <p><font face="Georgia">I baked the loaf at the suggested temperature of 375 degrees F. That temperature was too hot, especially in a ceramic loaf pan. The loaf turned out a bit chewy and harder than I expected. However, it made for a good grilled cheese sandwich. So although the loaf wasn’t optimal, it didn’t go to waste.</font></p> <p><font face="Georgia"></font> </p> <p align="center"><a href="http://lh4.ggpht.com/-rrtnpXsP51c/U5pknfUchAI/AAAAAAAAikY/bb7CeIXrJAg/s1600-h/einkorn-sandwich-loaf-14-15.jpg"><font face="Georgia"><a href="http://lh4.ggpht.com/-rrtnpXsP51c/U5pknfUchAI/AAAAAAAAikg/sW-IEeftKQk/s1600-h/einkorn-sandwich-loaf-14-16.jpg"><img title="einkorn-sandwich-loaf-14-1" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="einkorn-sandwich-loaf-14-1" src="http://lh5.ggpht.com/-3hcCLtJiTaI/U5eBoE0peBI/AAAAAAAAiU4/3onOAWxGxrE/einkorn-sandwich-loaf-14-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></font></a><strong><font size="1" face="Georgia">This loaf rose too much, was a bit chewy & dry, but still edible</font></strong></p> <p><strong><font face="Georgia"></font></strong> </p> <p><strong><font face="Georgia">Make Adjustments for Baking in a Hot Kitchen</font></strong></p> <p><font face="Georgia">The second time I attempted this bread, I made several adjustments based on the issues I found with the first loaf. I ended up using more water than the original formula, but not as much as I did for the first loaf. I also reduced the yeast by half and increased the salt to help keep the dough from rising to fast and too much in the heat. I kept the flour ratio and the amount of honey the same for both loaves.</font></p> <p><font face="Georgia">Einkorn is very extensible so the dough came together really easily. However, the gluten structure is weaker so it doesn’t benefit from a long mix like you would with regular bread flour. </font></p> <p><font face="Georgia">This time, I paid careful attention to the bulk fermentation period and the final proof so the loaf didn’t overproof. As a result, this loaf turned out much better. It rose beautifully, but not too much. The extra salt helped with the texture and the flavor. The texture was soft and fluffy like sandwich bread is supposed to be and the flavor was good. </font></p> <p align="center"><a href="http://lh4.ggpht.com/-zpAx62JqqtE/U5eBpLis1aI/AAAAAAAAiSE/1d_7KoqslEM/s1600-h/einkorn-sandwich-loaf-9-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Einkorn Sandwich Loaf" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Einkorn Sandwich Loaf" src="http://lh5.ggpht.com/-uKtE9o6QgUs/U5eBqEttubI/AAAAAAAAiSM/ibYRuQFOcSo/einkorn-sandwich-loaf-9-1_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="343"></font></a><font size="1" face="Georgia"><strong>This is the version I really liked</strong></font></p> <h2><font color="#804000" size="4" face="Georgia"></font> </h2> <h2><font color="#804000" size="4" face="Georgia">Einkorn Sandwich Loaf (in a hot kitchen)</font></h2> <p><font face="Georgia">I have not tested this particular recipe in milder weather yet, but this is version that worked for me in my hot kitchen during the summer.</font></p> <p><font face="Georgia">Adapted from: </font><a href="http://www.jovialfoods.com/recipes/classic-einkorn-sandwich-loaf/" target="_blank"><font face="Georgia">Classic Einkorn Sandwich Loaf</font></a><font face="Georgia"> by Jovial Foods</font></p> <p><strong><font face="Georgia">Ingredients:</font></strong></p> <ul> <li><font face="Georgia">4 cups (480 grams) all-purpose einkorn flour</font> <li><font face="Georgia">1 teaspoon (3.5 grams) instant yeast</font> <li><font face="Georgia">1 1/2 teaspoons (8.5 grams) sea salt</font> <li><font face="Georgia">1 1/8 cups (260 grams) water, lukewarm</font> <li><font face="Georgia">1 tablespoon (14 grams) honey</font></li></ul> <p><strong><font face="Georgia">Method:</font></strong></p> <p><font face="Georgia">Whisk together the flour, salt and yeast in a large mixing bowl.</font></p> <p><font face="Georgia">Mix the warm water and honey in a separate container and stir to dissolve.</font></p> <p><font face="Georgia">Add the water/honey mixture to the flour mixture and mix, using your hands or a Danish dough whisk, until there are no dry bits of flour. Add in additional water if necessary.</font></p> <p><font face="Georgia">Transfer the dough to a lightly-floured work surface and knead gently until smooth.</font></p> <p><font face="Georgia">Place the dough in a large, clean mixing bowl and let it rise at room temperature for 45 minutes to an hour.</font></p> <p><font face="Georgia">When the dough has doubled in bulk, remove it from the bowl to a lightly-floured work surface and shape into a loaf. </font></p> <p><font face="Georgia"><strong>To shape the loaf,</strong> press the dough out into a rough rectangle, then fold the bottom and top edges in like a letter, pressing the seams closed so they don’t pop open during the proof cycle. Fold the left and right edges in toward the center; then fold it up again so the seam is enclosed in the center of the dough. Flip the loaf over and roll it gently back and forth on the work surface to elongate it to fit the loaf pan. Use a bench scraper to keep the dough from sticking to the work surface.</font></p> <p><font face="Georgia">Place the loaf in a greased 8” x 4” loaf pan and cover with plastic. Let the loaf rise at room temperature for 30 minutes or until the loaf crests slightly over the top of the pan.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-skGqfFe3uGw/U5eW2lZ5ZfI/AAAAAAAAiaI/k2jGBrz_N8Y/s1600-h/einkorn-sandwich-loaf-17-2%25255B6%25255D.jpg"><img title="einkorn-sandwich-loaf-17-2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-17-2" src="http://lh6.ggpht.com/-iIru7ixziCY/U5eR4JAyDXI/AAAAAAAAiaQ/H1tkA-ZvtFk/einkorn-sandwich-loaf-17-2_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-SkAQaXAMlpQ/U5eR45WfMfI/AAAAAAAAiaY/sxPSqxmNUMs/s1600-h/einkorn-sandwich-loaf-17-3%25255B6%25255D.jpg"><img title="einkorn-sandwich-loaf-17-3" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-17-3" src="http://lh6.ggpht.com/-aWVOk7tHnHY/U5eR6gPk9OI/AAAAAAAAiag/FszDy5zzJAQ/einkorn-sandwich-loaf-17-3_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-1f7M70atiSU/U5eR8MB9tzI/AAAAAAAAiao/M9tvaQslH2s/s1600-h/einkorn-sandwich-loaf-17-4%25255B6%25255D.jpg"><img title="einkorn-sandwich-loaf-17-4" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-17-4" src="http://lh3.ggpht.com/-8ti-mF7dIq0/U5eVWv35bRI/AAAAAAAAiaw/BR2QTTsHdNI/einkorn-sandwich-loaf-17-4_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-Cc80wDTz-lQ/U5eVYALtN7I/AAAAAAAAia4/vrwf7ysMeXU/s1600-h/einkorn-sandwich-loaf-17-5%25255B6%25255D.jpg"><img title="einkorn-sandwich-loaf-17-5" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-17-5" src="http://lh6.ggpht.com/-CqkhHWQ0NRU/U5eVYrz4wKI/AAAAAAAAibA/7ZzbK8LuFDA/einkorn-sandwich-loaf-17-5_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-FEI7kSTK0uI/U5eVZrz2McI/AAAAAAAAibI/dE7jKJu9hW8/s1600-h/einkorn-sandwich-loaf-17-6%25255B6%25255D.jpg"><img title="einkorn-sandwich-loaf-17-6" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-17-6" src="http://lh5.ggpht.com/-fdGtXFvRZF0/U5eVafaIVWI/AAAAAAAAibQ/NtAfsBlCPsA/einkorn-sandwich-loaf-17-6_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-yhFMJ_lqMfE/U5eB4HHi5sI/AAAAAAAAiko/FL5yvSN8xt8/s1600-h/einkorn-sandwich-loaf-13-84.jpg"><font face="Georgia"><a href="http://lh6.ggpht.com/-yhFMJ_lqMfE/U5eB4HHi5sI/AAAAAAAAikw/jJ2rXEHKm8Y/s1600-h/einkorn-sandwich-loaf-13-88.jpg"><img title="einkorn-sandwich-loaf-13-8" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="einkorn-sandwich-loaf-13-8" src="http://lh3.ggpht.com/-_PdiY6ZYBNo/U5eB45ukbZI/AAAAAAAAibo/V3Nd1vq4D3A/einkorn-sandwich-loaf-13-8_thumb%25255B5%25255D.jpg?imgmax=800" width="240" height="160"></a></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Bake the loaf for 35-40 minutes in a preheated oven at 350 degrees F. for nonstick pans and 325 degrees F. for glass loaf pans.</font></p> <p><font face="Georgia">Remove the loaf from the oven, and if using glass pans, allow the loaf to rest in the pan for 10 minutes. Then remove the loaf to a wire rack to cool completely before slicing and serving.</font></p> <p><a href="http://lh4.ggpht.com/-hoaKCkW7K1A/U5eB6F48mEI/AAAAAAAAiUc/9w67WQnem2E/s1600-h/einkorn-sandwich-loaf-2-22%25255B9%25255D.jpg"><font face="Georgia"><img title="Einkorn Sandwich Loaf with Peanut Butter" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Einkorn Sandwich Loaf with Peanut Butter" src="http://lh3.ggpht.com/-NnWQa0X0Xq0/U5eB7KIrZLI/AAAAAAAAiUk/nRGAkovkj3Q/einkorn-sandwich-loaf-2-22_thumb%25255B6%25255D.jpg?imgmax=800" width="500" height="333"></font></a></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">I enjoyed slices of this bread with butter and with peanut butter, my favorite taste test for sandwich loaves. It passed both taste tests.</font></p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com1tag:blogger.com,1999:blog-8897241640699505066.post-10082461179561669592014-06-07T14:35:00.000-07:002014-08-05T07:40:40.636-07:00My Journey with Einkorn in the Hills of Tuscany<p><font face="Georgia">I’ve fallen in love with the ancient grain Einkorn so I jumped at the chance to attend a workshop to learn more about baking with it. The event was hosted by Jovial Foods, and the setting was a beautiful villa nestled in the hills of Tuscany. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-oH6OqAjuG_s/U5TXVx5aZfI/AAAAAAAAiLc/5BdwCHoEsWI/s1600-h/baking-with-einkorn2-18-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Einkorn in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Einkorn in Tuscany" src="http://lh3.ggpht.com/-ZEKiaX56N00/U5TXW7BXDRI/AAAAAAAAiLk/PzvaJMRKsnI/baking-with-einkorn2-18-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-FVRIZSVFMZY/U5TXYOu9pUI/AAAAAAAAiLs/bIbQHr7hp9k/s1600-h/baking-with-einkorn-2-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Einkorn in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Einkorn in Tuscany" src="http://lh3.ggpht.com/-hv7tVJS_2fQ/U5TXZNriYBI/AAAAAAAAiL0/FIMuMzqfAf8/baking-with-einkorn-2-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="162"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-Y31tV0W04J4/U5TXaOh0R1I/AAAAAAAAiL8/8MX2vBB02NU/s1600-h/baking-with-einkorn-8-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Einkorn in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Einkorn in Tuscany" src="http://lh3.ggpht.com/-_Y-3-XUVHBE/U5TXa1Av1fI/AAAAAAAAiME/krlVX3XrY8Q/baking-with-einkorn-8-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-S3aspUeVQLM/U5TXb-xozZI/AAAAAAAAiMM/ai-bIEmKAQw/s1600-h/baking-with-einkorn-3-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Einkorn in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Einkorn in Tuscany" src="http://lh5.ggpht.com/-TYrUVsoagec/U5TXco6uowI/AAAAAAAAiMU/JTNE1NZoXY0/baking-with-einkorn-3-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="159"></font></a></td></tr></tbody></table> <p><font face="Georgia">I wanted to get more practice making different types of bread using Einkorn, and what better way to learn than to go to the source, the source of the wheat, that is. </font></p> <p><font face="Georgia"><a href="http://www.jovialfoods.com/" target="_blank">Jovial Foods</a> is the main grower of Einkorn wheat. Currently, their wheat is only grown in Tuscany. They also produce Einkorn pasta products and olive oil from ancient olive trees as well as gluten-free products. </font></p> <p><font face="Georgia">Carla (one of the partners and our host at the workshop) has recreated almost all types of breads using Einkorn. This interested me because that’s what I’ve been trying to do. I got to learn from her trials and errors. </font></p> <p><font face="Georgia">I have a lot more experimenting to do, but while I was there, </font><font face="Georgia">I had the opportunity to immerse myself in the beauty and history of Tuscany and learn more about this ancient grain.</font></p> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Making Pasta with Einkorn</font></strong></p> <p><font face="Georgia">The first evening, we learned how to make pasta. The owner of the factory that produces Einkorn pasta showed us how to mix the dough and run it through the pasta machine to produce long sheets of pasta. The long sheets were placed on the table to dry, then run through the machine again to cut the dough into the appropriate shaped noodles. Then the noodles were placed on the table to dry until it was time to boil them for dinner.</font></p> <p><font face="Georgia">We made regular egg noodles, whole wheat noodles, Swiss chard pasta, and potato gnocchi; all with Einkorn flour. I had never made pasta before. I was amazed at how easy and fun it was to prepare. Of course, it always looks easy when someone else is showing you how to do it, but now that I’ve seen how to do it, I’m going to take the plunge and try it myself. </font></p> <p><font face="Georgia">The gnocchi was soft, like a light and feathery marshmallow that you could flick across the room. I was pleasantly surprised to find out that forming the grooves in the gnocchi didn’t require any special tools. We just pressed a piece of gnocchi dough down with our fingers and slid it across the tines of a fork. Then we gently flicked the piece of dough onto a baking sheet. </font></p> <p><font face="Georgia">We worked late into the night making the pasta and gnocchi and enjoying the fellowship of new friends. When we finally sat down to eat, I was too tired to take any photos of the finished pasta and sauces, but trust me, it was good. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-HwMxHIv0w1c/U5TXdhmhq7I/AAAAAAAAiMc/Ydr3dL_VR3o/s1600-h/baking-with-einkorn-4-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh3.ggpht.com/-MkVC-8DJW_A/U5TXee7JH6I/AAAAAAAAiMk/VI6JiltZ4-c/baking-with-einkorn-4-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-ytQIiqooF0A/U5TXfZYfu_I/AAAAAAAAiMs/s8M9Bj-Qyno/s1600-h/baking-with-einkorn-5-1%25255B9%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh5.ggpht.com/--DRDBG61PFQ/U5TXge5_WxI/AAAAAAAAiM0/BM4yIUjQOJA/baking-with-einkorn-5-1_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-WrmfaQOF4cw/U5TXhDmAqiI/AAAAAAAAiM8/_klliiYbDhY/s1600-h/baking-with-einkorn3-2%25255B4%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh4.ggpht.com/-__zDxLRAQQI/U5TXh-J8yOI/AAAAAAAAiNE/_Nvht9e7EKY/baking-with-einkorn3-2_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="148"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-ER8uLqsxtt4/U5TXivE9feI/AAAAAAAAiNM/VpoDt6Hcads/s1600-h/baking-with-einkorn3-1-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh3.ggpht.com/-iClLHm-yvoc/U5TXjSqdujI/AAAAAAAAiNQ/lr6iXroqW4Y/baking-with-einkorn3-1-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="151"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-uAK-zjSZ8qk/U5TXkV4eNnI/AAAAAAAAiNc/cg0UqGnoHOY/s1600-h/baking-with-einkorn2-24-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh4.ggpht.com/-xHJEsFCEAuA/U5TXmTWuaPI/AAAAAAAAiNk/CGgzDLIuc-8/baking-with-einkorn2-24-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-JbgBXeMzG4g/U5TXnd4l4kI/AAAAAAAAiNs/XW5YqUJ56t8/s1600-h/baking-with-einkorn-7-1%25255B14%25255D.jpg"><font face="Georgia"><img title="Making pasta with Einkorn" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making pasta with Einkorn" src="http://lh6.ggpht.com/-mbfOHytwLRo/U5TXo3hugOI/AAAAAAAAiN0/0HZT51sBVCM/baking-with-einkorn-7-1_thumb%25255B5%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><strong></strong><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Eating and Loafing Around</font></strong></p> <p><font face="Georgia">The next day, we learned how to create different types of loaves using Einkorn. We prepared the dough for sandwich bread, whole wheat bread, ciabatta, and no knead bread. </font></p> <p><font face="Georgia">As we were mixing the dough for each type of loaf, Carla (our host) would give us tips and insight into the nuances of each bread. I watched, listened, participated and soaked up as much knowledge as I could.</font></p> <p><font face="Georgia">I volunteered to work on the whole wheat dough so I could use their European grain mill to grind the grains into flour. After grinding the Einkorn berries into flour, it was time to mix the dough in one of their beautiful ceramic bowls. When the mixing was complete, we covered all of the bowls and left the dough to bulk ferment. </font></p> <p><font face="Georgia">Once the bulk fermentation was complete, Carla demonstrated how to shape the loaves, then the loaves went through the final proof and were baked and left to cool. </font></p> <p><font face="Georgia">Carla is working on a cookbook of Einkorn breads so these loaves were used in the photo shoots. There was so much going on that I didn’t get photos of all of the loaves, but I did get a shot of the Ciabatta and the crusty no-knead boule. </font></p> <p><font face="Georgia">After the photo shoots were finished each day, we got to taste test the breads. In addition to the loaves we prepared, Carla also made muffins, Tuscan bread, bagels, crackers and a few coffee cakes, among other things. All of the breads and cakes I tasted were great! </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-3OqceNOj2BU/U5TXqLSztgI/AAAAAAAAiN8/7BkCKIzRVjc/s1600-h/jovial-villa-day3-8%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh5.ggpht.com/-tvdTc55DxvE/U5TXq-v57UI/AAAAAAAAiOA/2bBH9j-L9QA/jovial-villa-day3-8_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-nNZ4JoAH9aQ/U5TXsbyqJ8I/AAAAAAAAiOM/v-eojhfa7E0/s1600-h/jovial-villa-day3-4%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh6.ggpht.com/-mn6cLN7wzH8/U5TXs9Oi98I/AAAAAAAAiOU/osjhMnkudA0/jovial-villa-day3-4_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-fqjJbvpCY6g/U5TXuG6oaTI/AAAAAAAAiOc/isFLLPP9kaQ/s1600-h/jovial-villa-day3-5%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh6.ggpht.com/-rapx2BS8qNk/U5TXu1cuuVI/AAAAAAAAiOg/b4oBrXEKr7Q/jovial-villa-day3-5_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-0rIoyYwn88I/U5TXwLUHkzI/AAAAAAAAiOs/dsPIZKMxSmI/s1600-h/jovial-villa-day3-6%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh5.ggpht.com/-JW6aw8TTZ2c/U5TXxCMUZ1I/AAAAAAAAiO0/-GCktraiAdg/jovial-villa-day3-6_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-rczwWcbjgCo/U5TXy6TAXRI/AAAAAAAAiO8/v18yD70Q0F8/s1600-h/jovial-villa-day3-84%25255B10%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh3.ggpht.com/-57cizUSmu90/U5TXzmZwFiI/AAAAAAAAiPE/i35Bm5EIpO8/jovial-villa-day3-84_thumb%25255B4%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-xTMhHJMbKqM/U5TX0RD6NpI/AAAAAAAAiPM/uPypI2dLcVo/s1600-h/baking-with-einkorn2-23-1%25255B8%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Bread in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Bread in Tuscany" src="http://lh4.ggpht.com/-oi3TMiLwLu0/U5TX05ME0zI/AAAAAAAAiPU/4sGcsuvs4MM/baking-with-einkorn2-23-1_thumb%25255B2%25255D.jpg?imgmax=800" width="240" height="156"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Baking Pizza in the Food-Fired Oven</font></strong></p> <p><font face="Georgia">I love Pizza so my favorite session was making the pizza dough and baking it in the wood-fired oven. </font></p> <p><font face="Georgia">After we made the pizza balls in the kitchen, we took everything outside to the brick oven. Each of us prepared our own pizza using the toppings of our choice. Then Clay (<a href="http://www.29vsl.com/about" target="_blank">29Villa San Lorenzo</a>) would bake the pizza quickly in the wood-fired oven. </font></p> <p><font face="Georgia">I made a marguerita-style pizza. It seemed only fitting since I was in Italy. I forgot to take a photo of it, but it sure tasted good.</font></p> <p><font face="Georgia">I’ve always wanted to learn how to use a wood-fired oven. However, after seeing how it’s done, I think I’ll wait a little while longer before I try it myself. I’m not sure my recovering tennis-elbow arm is strong enough yet to handle the long paddle (or the fire) without getting burned. For now, I’ll stick to pizza-on-the-grill or on the baking stone.</font></p> <p><font face="Georgia">It was interesting to watch Clay handle the wood-fired oven. He’s a pro at it. In fact, I heard it through the grapevine that he has a pizza cookbook coming out soon. He’s also a renowned photographer and took all of the photos for Carla’s Einkorn Bread Book which will be coming out next year. I don’t know the titles of either book but look for them soon.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-ZwOVbsuCvew/U5TX2CPbN3I/AAAAAAAAiPc/AfsHkPMnPv4/s1600-h/baking-with-einkorn2-5-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh5.ggpht.com/-eI3FtDt_dB0/U5TX2sayzzI/AAAAAAAAiPk/9OvmpAoMUBM/baking-with-einkorn2-5-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-eW_F808haqM/U5TX3jhCeFI/AAAAAAAAiPs/v1lfxHYCJsc/s1600-h/baking-with-einkorn2-6-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh3.ggpht.com/-HcE5v8YO6Kw/U5TX4Yl5InI/AAAAAAAAiP0/NUVxPh9LfrA/baking-with-einkorn2-6-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="180"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-4yS5wuMThWE/U5TX5b3oOeI/AAAAAAAAiP8/VknEanLK8bU/s1600-h/jovial-villa-day3-35-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh6.ggpht.com/-RxSojIgUjo8/U5TX5zbGvPI/AAAAAAAAiQE/R902EjJk9wo/jovial-villa-day3-35-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-4lmgoxX5RjE/U5TX6_bi2sI/AAAAAAAAiQM/WSx2VbvKj7A/s1600-h/baking-with-einkorn2-9-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh5.ggpht.com/-7TePbKeWxTY/U5TX7hgCnbI/AAAAAAAAiQU/xUDsEsGH1Pk/baking-with-einkorn2-9-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-pIlmQCKpqh8/U5TX8lyUZnI/AAAAAAAAiQc/Qd1GM4JAusg/s1600-h/baking-with-einkorn2-10-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh5.ggpht.com/-UzgAne9wqOE/U5TX9ZwHOCI/AAAAAAAAiQk/XNBcgWUzcQg/baking-with-einkorn2-10-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="177"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-CA3vZ91MvH8/U5TX-DsX1RI/AAAAAAAAiQs/c3rkiRSXQ88/s1600-h/baking-with-einkorn2-13-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh3.ggpht.com/-yw0Y3TvH4ts/U5TX-5177YI/AAAAAAAAiQ0/1nwXwICGcvs/baking-with-einkorn2-13-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="186"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-fFZnOWHj3xw/U5TX_wpq1kI/AAAAAAAAiQ8/20rREqOD-Hg/s1600-h/baking-with-einkorn2-15-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh3.ggpht.com/-dc3Y2S6jOdg/U5TYAhpMUyI/AAAAAAAAiRE/R0vw3rmbbBs/baking-with-einkorn2-15-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-SWF2Sisq63c/U5TYBiv454I/AAAAAAAAiRM/Sxj0wmAYIdo/s1600-h/baking-with-einkorn2-14-1%25255B4%25255D.jpg"><font face="Georgia"><img title="Making Einkorn Pizza in Tuscany" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Making Einkorn Pizza in Tuscany" src="http://lh5.ggpht.com/-svbpQm1OwkM/U5TYCQt33gI/AAAAAAAAiRU/_JdtFLAT3pk/baking-with-einkorn2-14-1_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Spending time in Tuscany was a great way to recharge and recalibrate. The fact that I also got to learn more about baking with Einkorn was icing on the cake. It was a delightful and informative learning experience. I plan to do a lot more experimenting now that I have some more insight into how to work with Einkorn.</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-49020218786886483732014-05-16T07:15:00.000-07:002014-08-05T07:40:40.650-07:00Quinoa, Onion & Rosemary Rolls for BBBs<p><font face="Georgia">It’s that time again! Time to reveal the monthly bread for the Bread Baking Babes (BBBs). The host for this month’s bake is Karen of </font><a href="http://bakemyday.blogspot.nl/2014/05/bread-baking-babes-showing-their-wild.html" target="_blank"><font face="Georgia">Bake My Day</font></a><font face="Georgia"> and she chose the Wild Rice and Onion Bread from Peter Reinhart’s book <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/1580089984/183-3848407-7112510" target="_blank">Artisan Bread Every Day</a></em>. </font></p> <p><a href="http://lh4.ggpht.com/-TLvz_6cM9M0/U3Yc_JO9llI/AAAAAAAAiCI/npAaeFJjino/s1600-h/quinoa-onion-rosemary-rolls_2487.jpg"><font face="Georgia"><img title="Quinoa, Onion & Rosemary Rolls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Quinoa, Onion & Rosemary Rolls" src="http://lh6.ggpht.com/-5vuLtuy8NUM/U3YdBHInY3I/AAAAAAAAiCQ/_rl2utCeWQ0/quinoa-onion-rosemary-rolls_248_thum.jpg?imgmax=800" width="450" height="500"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Instead of following the recipe as presented, I took a different approach. I went to the back of the book, got the baker’s percentages, and worked from there.</font></p> <p><font face="Georgia">I have several of Peter Reinhart’s books, including this one, and I really enjoy making breads from them. One of the things I like about this book is that he includes baker’s percentages for every recipe so you can easily customize all of the breads.</font></p> <p><font face="Georgia">Of course, you can make every bread in the book without using baker’s percentages, but the percentages come in handy when you want to adjust the ingredients up or down or add in additional components. You can do this without a formula, but the percentages are really easy once you get the hang of it. I fought this concept, you know the whole math thing, but now that I’ve jumped in, the water is fine. </font></p> <p><a href="http://astore.amazon.com/bread-cookbooks-20/detail/1580089984/183-3848407-7112510" target="_blank"><font face="Georgia"><img title="artisan-breads-everyday-thumbnail" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="artisan-breads-everyday-thumbnail" src="http://lh5.ggpht.com/-sn3kliBZoDI/U3YdCeiFdoI/AAAAAAAAiCY/9pWbxxvFSsU/artisan-breads-everyday-thumbnail%25255B5%25255D.jpg?imgmax=800" width="170" height="210"></font></a></p> <p> </p> <p><font face="Georgia">Using the <a href="http://www.breadstorm.com/" target="_blank">BreadStorm™</a> iPad app helped get me over the learning curve with baker’s math. You just plug the percentages (or weight by grams or kilograms) into the tool and voila! It calculates the other percentages for you. I just love apps, but at some point, you really do need to know how to do it by hand. </font></p> <p><font face="Georgia">All you do is decide how much flour you want to use and that becomes the 100%. All the other percentages are based off of the flour %. I wanted to make rolls so I reduced the amount of flour to 500 grams. The original recipe uses 765 grams of flour which is enough to make two loaves of bread. I didn’t want that many rolls. My adjustments made 12 rolls and that was plenty. I was able to enjoy some now and freeze some for later.</font></p> <p><font face="Georgia">I didn’t have any wild rice so I used quinoa. I added in some rosemary because I thought the flavor would go well with the quinoa and dried onions. Well, really it’s because I just got a new rosemary plant, and I don’t want it to go to waste. </font></p> <p><font face="Georgia">You can also use brown rice in this recipe, but the quinoa gives it a unique texture. I used kefir milk, but feel free to use any kind of milk in this bread. I’ve been maintaining some kefir grains so I need to continue to find creative ways to use the milk. The kefir worked really well in this recipe.</font></p> <p><font face="Georgia"></font> </p> <p><a href="http://lh5.ggpht.com/-aCv-YaSbUgA/U3YdD3KbuzI/AAAAAAAAiCg/kVKPbkFgbYE/s1600-h/quinoa-onion-rosemary-rolls_2337.jpg"><font face="Georgia"><img title="Quinoa, Onion & Rosemary Rolls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Quinoa, Onion & Rosemary Rolls" src="http://lh5.ggpht.com/-6EWLSRgVx6I/U3YdFfflYlI/AAAAAAAAiCo/-uLuEAQXzBM/quinoa-onion-rosemary-rolls_233_thum.jpg?imgmax=800" width="450" height="500"></font></a></p> <h2><font color="#804000" size="4" face="Georgia"></font> </h2> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Quinoa, Onion & Rosemary Rolls</font></h2> <p><font face="Georgia"><strong>Adapted from: </strong><em>Artisan Bread Every Day by Peter Reinhart</em></font></p> <p><em><font face="Georgia">Yield: 12-18 Rolls (depending on how big you shape them)</font></em></p> <p><strong><font face="Georgia">Original Formula (percentages):</font></strong></p> <ul> <li><font face="Georgia">100% unbleached bread flour </font> <li><font face="Georgia">2% salt </font> <li><font face="Georgia">2.4% yeast </font> <li><font face="Georgia">7.4% brown sugar </font> <li><font face="Georgia">44.5% water </font> <li><font face="Georgia">15% Buttermilk or any other milk </font> <li><font face="Georgia">3.7% dried minces or chopped onions or </font> <li><font face="Georgia">30% diced fresh onions</font></li></ul> <p><strong><font face="Georgia">Adapted Formula (percentages):</font></strong></p> <ul> <li><font face="Georgia">100% unbleached all-purpose flour </font> <li><font face="Georgia">2% salt </font> <li><font face="Georgia">2% yeast </font> <li><font face="Georgia">7.5% brown sugar </font> <li><font face="Georgia">44.5% water </font> <li><font face="Georgia">15% Kefir milk </font> <li><font face="Georgia">3.7% minced onions </font> <li><font face="Georgia">22% cooked Quinoa </font> <li><font face="Georgia">Chopped fresh Rosemary</font></li></ul> <p><strong><font face="Georgia">Formula by weight:</font></strong></p> <ul> <li><font face="Georgia">500g all-purpose flour </font> <li><font face="Georgia">10g salt </font> <li><font face="Georgia">10g instant yeast </font> <li><font face="Georgia">37g brown sugar </font> <li><font face="Georgia">225g water </font> <li><font face="Georgia">75g Kefir milk </font> <li><font face="Georgia">18g minced onions </font> <li><font face="Georgia">110g cooked Quinoa </font> <li><font face="Georgia">2 Tbsp. fresh rosemary, chopped </font> <li><font face="Georgia">Melted butter for brushing *</font></li></ul> <p><em><font face="Georgia">* You can use an egg wash if you want the rolls to be shiny, but I wanted to soften them up so I brushed them with the melted butter right after removing them from the oven.</font></em></p> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Do Ahead (the day before or a few days earlier):</font></strong></p> <p><font face="Georgia">Combine all of the ingredients, except the melted butter, in a large mixing bowl. Stir for a minute using a wooden spoon or a Danish dough whisk. The dough will be sticky and shaggy. Let the dough rest for 5 minutes.</font></p> <p><font face="Georgia">Continue mixing, adjusting the flour or water as necessary to form a dough ball. At this point, the dough should be soft and supple and slightly sticky.</font></p> <p><font face="Georgia">Transfer the dough to a lightly floured board and knead for a couple of minutes. Add more flour if necessary to prevent the dough from sticking to the work surface. The dough will still be soft and slightly sticky, but it should hold together in a ball.</font></p> <p><font face="Georgia">Place the dough in a clean bowl (lightly oiled if preferred), then cover the bowl with plastic wrap and <strong>refrigerate it immediately. Let it rest in the refrigerator overnight or up to 4 days. </strong></font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-stFi8Z7GzGw/U3YdGf6vmLI/AAAAAAAAiCw/6KauPpR7tvg/s1600-h/quinoa-onion-rosemary-rolls_1014.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_101" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_101" src="http://lh5.ggpht.com/-8_ItXTGmQ24/U3YdHADycII/AAAAAAAAiC4/Xuxr2B2CknY/quinoa-onion-rosemary-rolls_101_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-djkTRGm9JbY/U3YdIqLLzqI/AAAAAAAAiDA/4WkQBYN8gag/s1600-h/quinoa-onion-rosemary-rolls_1024.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_102" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_102" src="http://lh3.ggpht.com/-UvUSpa1KSIo/U3YdJdKLpbI/AAAAAAAAiDI/k_4MODNXRp8/quinoa-onion-rosemary-rolls_102_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-b-aeWPsfXd8/U3YdKWTcfwI/AAAAAAAAiDQ/TOlWcq-IcbM/s1600-h/quinoa-onion-rosemary-rolls_1034.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_103" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_103" src="http://lh5.ggpht.com/-btdTEvAtKJA/U3YdLO5iiGI/AAAAAAAAiDY/wpClTNPG74w/quinoa-onion-rosemary-rolls_103_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-RT3I1d4daGg/U3YdMOZM6KI/AAAAAAAAiDg/rHah34Eyu4w/s1600-h/quinoa-onion-rosemary-rolls_1094.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_109" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_109" src="http://lh6.ggpht.com/-sqt9Xt50ePw/U3YdNON_pXI/AAAAAAAAiDo/brI8uk3fk6I/quinoa-onion-rosemary-rolls_109_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-IzZwJpe4vMY/U3YdOKSDM9I/AAAAAAAAiDw/J8wfS_h1wD4/s1600-h/quinoa-onion-rosemary-rolls_1149.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_114" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_114" src="http://lh6.ggpht.com/-ZX5nxeP_H5M/U3YdPH1zRqI/AAAAAAAAiD0/twU66sGm_NM/quinoa-onion-rosemary-rolls_114_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-eksB2KgesYM/U3YdQfJelXI/AAAAAAAAiEA/Oo_K2leBonc/s1600-h/quinoa-onion-rosemary-rolls_1164.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_116" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_116" src="http://lh5.ggpht.com/-EbixdMe8XmA/U3YdRaQl6pI/AAAAAAAAiEE/Gt-1tlNkgo8/quinoa-onion-rosemary-rolls_116_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">On Baking Day:</font></strong></p> <p><font face="Georgia">Remove the dough from the refrigerator about 2 hours before you plan to bake the rolls. Sprinkle a little flour on the work surface to keep the dough from sticking. Divide the dough into 12 (or 18) equal pieces and shape each piece into a round ball. Place the rolls on parchment-lined baking sheets. </font></p> <p><font face="Georgia">Cover the pans loosely with plastic wrap or a kitchen towel and let the rolls rise at room temperature for 1 1/2 to 2 hours, or until increased to about 1 1/2 times their original size.</font></p> <p><font face="Georgia">I used a roll stamper to add a unique imprint in the dough. However, the imprint sprung back so it just barely shows up on the baked rolls. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-MX8k0XGfJ64/U3YdSLK8K1I/AAAAAAAAiEM/lEcJ6QQvkIM/s1600-h/quinoa-onion-rosemary-rolls_1174.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_117" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_117" src="http://lh5.ggpht.com/-4WLKMlbfkBw/U3YdS2L_VNI/AAAAAAAAiEU/XHFZfv-a5ek/quinoa-onion-rosemary-rolls_117_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-ZQu4o_KR1ho/U3YdTzLpxDI/AAAAAAAAiEg/iVs5s9dIuWo/s1600-h/quinoa-onion-rosemary-rolls_1194.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_119" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_119" src="http://lh3.ggpht.com/-oRkmnzi_028/U3YdU5RRmkI/AAAAAAAAiEo/hJCtFtrKPt4/quinoa-onion-rosemary-rolls_119_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-BhEx0Y7nJLE/U3YdV81VPZI/AAAAAAAAiEw/zCDeeFKllJE/s1600-h/quinoa-onion-rosemary-rolls_1204.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_120" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_120" src="http://lh4.ggpht.com/-wZReCgXCuyE/U3YdXEiB6yI/AAAAAAAAiE4/0B9D0N6mCzw/quinoa-onion-rosemary-rolls_120_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-bvWvYgkic44/U3YdX5L5YSI/AAAAAAAAiFA/96xBexbg0pg/s1600-h/quinoa-onion-rosemary-rolls_1224.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_122" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_122" src="http://lh6.ggpht.com/-1wAdweZ34p4/U3YdYt8tfsI/AAAAAAAAiFI/Y5FoEyylMdc/quinoa-onion-rosemary-rolls_122_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-NSE9wjjgngY/U3YdZrM4rqI/AAAAAAAAiFQ/BBLYe0XEk6k/s1600-h/quinoa-onion-rosemary-rolls_1264.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_126" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_126" src="http://lh3.ggpht.com/-SduyFt13rbI/U3YdaalvPtI/AAAAAAAAiFY/9-48MHUOniA/quinoa-onion-rosemary-rolls_126_thum.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-U2-XmQosbl8/U3YdbQycb7I/AAAAAAAAiFg/TyT3muRoIjo/s1600-h/quinoa-onion-rosemary-rolls_1234.jpg"><font face="Georgia"><img title="quinoa-onion-rosemary-rolls_123" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="quinoa-onion-rosemary-rolls_123" src="http://lh6.ggpht.com/-qz6ISvT6FTA/U3YdcrMRgXI/AAAAAAAAiFo/lBIVKk0jhZU/quinoa-onion-rosemary-rolls_123_thum.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Preheat the oven to 350 degrees F. about 15 minutes before it’s time to bake. Slide the baking sheets into the oven on the middle and bottom racks and let the rolls bake for 10 to 15 minutes. Rotate the pans for even baking and let the rolls bake another 10 minutes until they have a rich golden color. The total bake time should be about 20 to 25 minutes.</font></p> <p><font face="Georgia">Remove the rolls to a wire rack to cool. Brush with the melted butter (if desired) and allow the rolls to cool for at least 20 minutes (if you can).</font></p> <p><a href="http://lh3.ggpht.com/-hBsNKuSbrhU/U3Ydd8cdODI/AAAAAAAAiFw/bDktqfHZw-U/s1600-h/quinoa-onion-rosemary-rolls_2293.jpg"><font face="Georgia"><img title="Quinoa, Onion & Rosemary Rolls" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Quinoa, Onion & Rosemary Rolls" src="http://lh3.ggpht.com/-d-kfaTUmDQA/U3YdfNh020I/AAAAAAAAiF4/h1mJsrn9B1k/quinoa-onion-rosemary-rolls_229_thum.jpg?imgmax=800" width="450" height="500"></font></a></p> <p> <p><font face="Georgia">I’ve been enjoying these rolls all week. I froze half of them and the rest I’ve been eating (one per day) for a snack. They taste great warm with butter. However, I’ve decided that adding some cheese to the dough would enhance them even further. </font></p> <p><font face="Georgia">Thanks to Karen of </font><a href="http://bakemyday.blogspot.nl/2014/05/bread-baking-babes-showing-their-wild.html" target="_blank"><font face="Georgia">Bake My Day</font></a><font face="Georgia"> for choosing this delicious and easy bread for our bake this month. </font></p> <p><em><font face="Georgia">I’m also sharing these rolls with </font></em><a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank"><font face="Georgia">YEASTSPOTTING</font></a><font face="Georgia"> and </font><a href="http://sweetandthatsit.blogspot.ch/2014/05/bake-your-own-bread-may-2014.html" target="_blank"><font face="Georgia">BYOB</font></a><font face="Georgia">!</font></p> <p><font face="Georgia"><img style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFbFVFB_NTaAfT3HrC52gX5b2hBt5ZKOPwhm-JDU5iEE9QaDXdoiqVaN3EBEjt4uNEIdPuSYooPu9xP4cAfZ5KgW_uAray1kwfflbcs4KjbXXg0MOKedPOnQY02jGzTKNmRnNBlbi11rNL/s1600/BBB+logo+May+2014.png" width="318" height="320"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Check out what the other creative Babes made this month:</font></p> <p><font face="Georgia"><b>The Bread Baking Babes </b><b>(current dozen) are</b><b>:</b></font> <ul> <li><a href="http://bakemyday.blogspot.com/" target="_blank"><font face="Georgia">Bake My Day</font></a><font face="Georgia"> - Karen </font> <li><a href="http://etherwork.net/blog/" target="_blank"><font face="Georgia">blog from OUR kitchen</font></a><font face="Georgia"> - Elizabeth </font> <li><a href="http://breadmakingblog.breadexperience.com/"><font face="Georgia">Bread Experience</font></a><font face="Georgia"> - Cathy </font> <li><a href="http://feedingmyenthusiasms.blogspot.com/" target="_blank"><font face="Georgia">Feeding my Enthusiasms</font></a><font face="Georgia"> - Pat/Elle </font> <li><a href="http://www.girlichef.com/" target="_blank"><font face="Georgia">girlichef</font></a><font face="Georgia"> - Heather </font> <li><a href="http://lifesafeast.blogspot.com/" target="_blank"><font face="Georgia">Life's a Feast</font></a><font face="Georgia"> - Jamie </font> <li><a href="http://livinginthekitchenwithpuppies.blogspot.com/" target="_blank"><font face="Georgia">Living in the Kitchen with Puppies</font></a><font face="Georgia"> - Natashya </font> <li><a href="http://www.luculliandelights.com/" target="_blank"><font face="Georgia">Lucullian Delights</font></a><font face="Georgia"> - Ilva </font> <li><a href="http://www.mydiversekitchen.com/" target="_blank"><font face="Georgia">My Diverse Kitchen</font></a><font face="Georgia"> - Aparna </font> <li><a href="http://mykitcheninhalfcups.com/" target="_blank"><font face="Georgia">My Kitchen In Half Cups</font></a><font face="Georgia"> - Tanna </font> <li><a href="http://notitievanlien.blogspot.com/" target="_blank"><font face="Georgia">Notitie Van Lien</font></a><font face="Georgia"> - Lien </font> <li><a href="http://thymeforcookingblog.com/" target="_blank"><font face="Georgia">Thyme for Cooking</font></a><font face="Georgia"> - Katie (Bitchin’ Bread Baking Babe Bibliothécaire) </font></li></ul><br> <p><font face="Georgia"><b>Would you like to be a Bread Baking Buddy?</b> Just make the <b>Wild Rice and Onion Bread</b> <i>(of course you may adapt)</i> - and then <b>send Karen your link</b> (refer to the info in </font><a href="http://bakemyday.blogspot.nl/2014/05/bread-baking-babes-showing-their-wild.html" target="_blank"><font face="Georgia">her announcement post</font></a><b></b><font face="Georgia">). <b>Submissions are due by May 29th</b>. Once you've posted, you'll receive a Buddy badge for baking along.</font> <p><font face="Georgia">I hope you will join us!</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-15255458230827482882014-05-07T08:35:00.000-07:002014-08-05T07:40:40.730-07:00Light Wheat & Rye Bread with Butter<p><font face="Georgia">I named this Light Wheat & Rye Bread with Butter because it tastes great with butter. It’s the type of loaf that serves as a backdrop to the main dish but could also be the center of attention itself.</font> <p><font face="Georgia">It provides the perfect accompaniment to soup for a light lunch or dinner and also pairs nicely with fruit and cheese. I’ve enjoyed it both ways and just plain with butter.</font> <p><a href="http://lh5.ggpht.com/-gOC6aa2Ebck/U2pSVMuiD2I/AAAAAAAAh4s/GTlrnl6Pc_Y/s1600-h/rustic-wheat-rye-loaf_605%25255B4%25255D.jpg"><font face="Georgia"><img title="Rustic Wheat & Rye Bread with Butter" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Wheat & Rye Bread with Butter " src="http://lh6.ggpht.com/-OIpQcSfJMhw/U2pSWHmPzfI/AAAAAAAAh40/lxOBcdWpS8g/rustic-wheat-rye-loaf_605_thumb%25255B4%25255D.jpg?imgmax=800" width="450" height="500"></font></a></p> <p><font face="Georgia">I learned how to make this shape during a workshop at the Asheville Bread Festival. The baker, Dominique Homo, taught us how to shape different types of loaves from the same rustic-type dough. </font> <p><font face="Georgia">I was pleasantly surprised when he showed us how to shape this loaf. I thought you had to score around the top of the loaf with a knife or lame in order to achieve the desired shape, but this loaf isn’t scored at all. The top part of the loaf is actually an extra piece of dough which you shape into a small round ball, flatten and attach to the larger part of the loaf. It is held in place by a little bit of oil and a fingertip indentation.</font> <p><font face="Georgia">I didn’t take notes on how much dough to use for the extra piece so it’s a little rounder and plumper than the one Dominique demonstrated in the workshop. His loaf had a thinner and flatter top with the squared, sharp pointy edges, commonly referred to as “ears” in artisan bread baking.</font> <p><a href="http://lh4.ggpht.com/-WU8ZvB3vQzs/U3QMbosR18I/AAAAAAAAiGM/KcIacDNzmaA/s1600-h/rustic-wheat-rye-loaf_2271%25255B1%25255D.jpg"><font face="Georgia"><img title="Rustic Wheat & Rye Bread with Butter " style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Wheat & Rye Bread with Butter" src="http://lh5.ggpht.com/-wtPZwfF14pg/U2pSZnk4kEI/AAAAAAAAh_4/ZgZ--s_JfXg/rustic-wheat-rye-loaf_227_thumb%25255B1%25255D.jpg?imgmax=800" width="450" height="500"></font></a> <p><font face="Georgia">Next time I try this shape, I’ll use less dough for the top and make it thinner. </font> <p><font face="Georgia">I baked this loaf on a baking stone and although I liked the crumb, I think this particular shape might work better in a bread cloche in order to achieve a crustier crust and sharper edges.</font> <p><font face="Georgia">Even though the shape is not exactly what I was shooting for, I think the loaves turned out kind of cute. </a></font> <p><font face="Georgia"></font> </p> <p><font face="Georgia"></font></p> <p><a href="http://lh4.ggpht.com/-izcLPX7fkwI/U2pSasIPpOI/AAAAAAAAh5U/C-GNqUtSAcQ/s1600-h/rustic-wheat-rye-loaf_333%25255B5%25255D.jpg"><font face="Georgia"><img title="Rustic Wheat & Rye Bread and Butter Loaf" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Wheat & Rye Bread and Butter Loaf" src="http://lh6.ggpht.com/-zlDPDnXvEI8/U2pSbb9mFBI/AAAAAAAAh5c/cLtjDM-_brE/rustic-wheat-rye-loaf_333_thumb%25255B5%25255D.jpg?imgmax=800" width="450" height="500"></font></a></p> <p><font face="Georgia"> </font></p> <h2><font color="#804000" size="4" face="Georgia">Light Wheat and Rye Bread with Butter</font></h2> <p><font face="Georgia">Makes: 2 Small Loaves (428 grams each)</font></p> <p><font face="Georgia">This loaf is simple and doesn’t take very long to prepare from start-to-finish. I made it Sunday afternoon and served it for dinner that evening. The home-milled flours give it a delicious and rustic appeal. </font></p> <p><font face="Georgia">It is similar to the bread we made for the </font><a href="http://breadmakingblog.breadexperience.com/2014/04/rustic-white-rye-spelt-sourdough.html"><font face="Georgia">April BOM</font></a><font face="Georgia">, in that it includes wheat and rye, but it differs in several ways: 1) it’s made with yeast instead of sourdough, 2) the crumb structure is tighter on this loaf which makes it easier to spread butter on it, and 3) this bread can be made in an afternoon whereas the </font><a href="http://breadmakingblog.breadexperience.com/2014/04/rustic-white-rye-spelt-sourdough.html"><font face="Georgia">Rustic White, Rye & Spelt Loaf</font></a><font face="Georgia"> takes a couple of days due to the longer fermentation time.</font></p> <p><font face="Georgia">The formula that Dominique gave us was in percentages. This was good practice. I used 500 grams of total flour and adjusted his percentages based on the flours I planned to use. I also reduced the amount of salt and yeast. </font></p> <p><strong><font face="Georgia">Original formula:</font></strong></p> <ul> <li><font face="Georgia">80% white flour </font> <li><font face="Georgia">10% whole wheat flour </font> <li><font face="Georgia">5% dark rye </font> <li><font face="Georgia">5% light rye </font> <li><font face="Georgia">75% water, parts by weight </font> <li><font face="Georgia">2% salt, parts by weight </font> <li><font face="Georgia">6 parts instant yeast (<em>this amount seemed way too much so I might’ve written it down wrong</em>)</font></li></ul> <p><strong><font face="Georgia">Adapted formula:</font></strong></p> <ul> <li><font face="Georgia">70% all-purpose white flour </font> <li><font face="Georgia">20% home-milled white whole wheat flour </font> <li><font face="Georgia">10% home-milled coarse rye flour </font> <li><font face="Georgia">75% warm water </font> <li><font face="Georgia">a little less than 2% salt </font> <li><font face="Georgia">2% yeast</font></li></ul> <p><strong><font face="Georgia">Formula by weight and volume:</font></strong></p> <ul> <li><font face="Georgia">350g all-purpose flour </font> <li><font face="Georgia">100g white whole wheat flour </font> <li><font face="Georgia">50g coarse whole grain rye flour </font> <li><font face="Georgia">375g (1 1/2 cups) warm water </font> <li><font face="Georgia">8g (~2 tsp.) salt </font> <li><font face="Georgia">10g (1 T) instant yeast </font></li></ul> <p><strong></strong><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Autolyse:</font></strong></p> <p><font face="Georgia">Whisk the flours and yeast together in a large bowl. Gradually add the water and stir with a Danish dough whisk or wooden spoon to form a shaggy dough. Let the dough rest for 30 minutes. </font></p> <p><font face="Georgia">Sprinkle the salt over the top of the dough. Work the dough between your fingers until the salt is thoroughly incorporated. Scrape the bowl down with a bowl scraper. Get it really clean. This way, you don’t need to add oil or wash the bowl before the bulk fermentation.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-9Omp56ZfMKo/U2pScdokfmI/AAAAAAAAiIs/3K8zqyQKri0/s1600-h/rustic-wheat-rye-loaf_2024.jpg"><a href="http://lh4.ggpht.com/-9Omp56ZfMKo/U2pScdokfmI/AAAAAAAAiI0/iGt2fNecpP4/s1600-h/rustic-wheat-rye-loaf_2027.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_202" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_202" src="http://lh5.ggpht.com/-AtzeIP9-wcc/U2pSdCT2IBI/AAAAAAAAh9g/l1HC4IPp3qk/rustic-wheat-rye-loaf_202_thumb%25255B7%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-AoWGFYCahNY/U2pSeJJtI_I/AAAAAAAAiGs/k_DgYMY3Zbw/s1600-h/rustic-wheat-rye-loaf_2064.jpg"><a href="http://lh4.ggpht.com/-AoWGFYCahNY/U2pSeJJtI_I/AAAAAAAAiI8/1UqAwVplM7I/s1600-h/rustic-wheat-rye-loaf_2062.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_206" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="rustic-wheat-rye-loaf_206" src="http://lh5.ggpht.com/-M70L21OfdX4/U2pSe0y7qiI/AAAAAAAAh9w/fDmC9zIT01I/rustic-wheat-rye-loaf_206_thumb%25255B2%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td></tr></tbody></table> <p><strong></strong><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Bulk Fermentation:</font></strong></p> <p><font face="Georgia">Cover the dough with plastic wrap or a kitchen towel and let it ferment 2-3 hours at warm room temperature. </font></p> <p><font face="Georgia">Uncover and fold the dough after the first hour; recover and let it ferment an additional hour; then uncover the dough and fold it once again. Let the dough rest for the final hour. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-OHnaGO0z_Ag/U2pSfzd9qbI/AAAAAAAAh6E/ByPNCH37SY4/s1600-h/rustic-wheat-rye-loaf_212%25255B3%25255D.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_212" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_212" src="http://lh3.ggpht.com/-ASYneDCUUp4/U2pSgbT3dxI/AAAAAAAAh6M/nypELMCZ_uQ/rustic-wheat-rye-loaf_212_thumb.jpg?imgmax=800" width="220" height="244"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-F3eiSE2pgzQ/U2pShVPLzlI/AAAAAAAAiG8/EHHjkRAtMU4/s1600-h/rustic-wheat-rye-loaf_2134.jpg"><a href="http://lh3.ggpht.com/-F3eiSE2pgzQ/U2pShVPLzlI/AAAAAAAAiJE/ewLWq7A5Y7U/s1600-h/rustic-wheat-rye-loaf_2133.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_213" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="rustic-wheat-rye-loaf_213" src="http://lh6.ggpht.com/-68lEFaPn6X8/U2pSiI2fjUI/AAAAAAAAh-E/IFtTDjTlqko/rustic-wheat-rye-loaf_213_thumb%25255B3%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td></tr></tbody></table> <p><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Divide and Shape the Loaves:</font></strong></p> <p><font face="Georgia">The dough weight was 855 grams. I divided the dough into four pieces: 368g, 367g, 60g and 60g. I shaped the larger pieces into round boules and the smaller pieces into balls. I dipped my finger in a little bit of oil and spread it on top. Then flattened the smaller balls and placed them on top of the larger boules and made a fingertip indention to hold the “hats” in place. </font></p> <p><em><font face="Georgia">I placed the shaped loaves on parchment paper to proof, but you can let them rest on a floured board or transfer the loaves to a baking sheet if your prefer.</font></em></p> <p><font face="Georgia">Let the loaves proof for an hour or until doubled in bulk.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-gg9IHWvwF_k/U2pSjJafU7I/AAAAAAAAiJM/u8hGlagfLJw/s1600-h/rustic-wheat-rye-loaf_2174.jpg"><a href="http://lh6.ggpht.com/-gg9IHWvwF_k/U2pSjJafU7I/AAAAAAAAiJU/a2tofkNrAWM/s1600-h/rustic-wheat-rye-loaf_2171.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_217" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_217" src="http://lh5.ggpht.com/-BnOw5pbkYTA/U2pSj5MvalI/AAAAAAAAh-g/1YwTv12fsgI/rustic-wheat-rye-loaf_217_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-gqtpt7cHYfA/U2pSkydRsHI/AAAAAAAAiJc/kB5f3Ar8mUc/s1600-h/rustic-wheat-rye-loaf_2184.jpg"><a href="http://lh3.ggpht.com/-gqtpt7cHYfA/U2pSkydRsHI/AAAAAAAAiJk/9518Oav1xa8/s1600-h/rustic-wheat-rye-loaf_2181.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_218" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_218" src="http://lh3.ggpht.com/-XyXGNSNJ--8/U2pSlqpSivI/AAAAAAAAh-w/AdfOjNFt0-Q/rustic-wheat-rye-loaf_218_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-qaY1Iwv6D3Y/U2pSmgX41FI/AAAAAAAAiJs/MLWCMUlhKxI/s1600-h/rustic-wheat-rye-loaf_21941.jpg"><a href="http://lh5.ggpht.com/-qaY1Iwv6D3Y/U2pSmgX41FI/AAAAAAAAiJ0/tAAv80RYzEc/s1600-h/rustic-wheat-rye-loaf_2194.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_219" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_219" src="http://lh3.ggpht.com/-H-SshYPug-k/U2pSnRn_CUI/AAAAAAAAh_A/aBa4YC5mghU/rustic-wheat-rye-loaf_219_thumb%25255B4%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-uWEr9kfl8gk/U2pSoD0wwhI/AAAAAAAAiJ8/B5xYALBPQYc/s1600-h/rustic-wheat-rye-loaf_2234.jpg"><a href="http://lh3.ggpht.com/-uWEr9kfl8gk/U2pSoD0wwhI/AAAAAAAAiKE/rPifaFrQG4E/s1600-h/rustic-wheat-rye-loaf_2233.jpg"><font face="Georgia"><img title="rustic-wheat-rye-loaf_223" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-wheat-rye-loaf_223" src="http://lh6.ggpht.com/-f0Xxt07dtso/U2pSo2RgHpI/AAAAAAAAh_Q/bZ3i6ZvZeSA/rustic-wheat-rye-loaf_223_thumb%25255B3%25255D.jpg?imgmax=800" width="216" height="240"></font></a></a></td></tr></tbody></table> <p><font face="Georgia"> </font></p> <p><strong><font face="Georgia">Prepare the oven for hearth baking:</font></strong></p> <p><font face="Georgia">Preheat the oven to 475 degrees F. for at least 30 minutes with a baking stone on the bottom rack and a steam pan or cast iron skillet on the top rack. </font></p> <p><font face="Georgia">Slide the loaves (on the parchment paper or directly) onto the preheated baking stone. Carefully place several ice cubes in the preheated steam pan or cast iron skillet. </font></p> <p><font face="Georgia">Spritz the loaves with water and immediately close the door. Spritz the loaves two more times during the first 3 minutes of baking. Close the door and turn the oven down to 450 degrees F. </font></p> <p><font face="Georgia">Bake the loaves for 25 to 30 minutes or until they are golden brown and sound hollow when thumped on the bottom. If using parchment paper, remove the paper partway through the baking cycle to allow the bottom to firm up.</font></p> <p><font face="Georgia">Remove the loaves to a wire rack to cool before slicing and serving.</font></p> <p><a href="http://lh6.ggpht.com/-o2qdFlg-_m8/U2pSp3xEDFI/AAAAAAAAiKM/HsOL2KhCE_U/s1600-h/rustic-wheat-rye-loaf_62431.jpg"><a href="http://lh6.ggpht.com/-o2qdFlg-_m8/U2pSp3xEDFI/AAAAAAAAiKU/JQkGlqc-Yik/s1600-h/rustic-wheat-rye-loaf_6243.jpg"><font face="Georgia"><img title="Rustic Wheat & Rye Bread with Butter " style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Rustic Wheat & Rye Bread with Butter " src="http://lh6.ggpht.com/-JWRRcrXUkMw/U2pSq3yk--I/AAAAAAAAh_g/gtmYhBC7eRM/rustic-wheat-rye-loaf_624_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="500"></font></a></a></p> <p align="center"><font face="Georgia"><em>I’m sharing these rolls with </em> </font><a href="http://sweetandthatsit.blogspot.ch/2014/05/bake-your-own-bread-may-2014.html" target="_blank"><font face="Georgia">BYOB</font></a><font face="Georgia">! </font></p> <p><font face="Georgia">My taste tester and I really enjoyed this bread, especially with butter. It’s a simple pleasure.</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-66336380971641550632014-05-01T14:31:00.000-07:002014-08-05T07:40:40.743-07:00Sprouted Sorghum Crackers for BBD#67<p><font face="Georgia">When I tasted some gluten-free Sprouted Sorghum Crackers at the Asheville Bread Festival, I wasn’t expecting to actually enjoy them. </font><font face="Georgia">I was pleasantly surprised. I took a bite and exclaimed “Oh! these are good!” </font></p> <p><font face="Georgia">The sample test worked. I bought some of the sprouted sorghum flour to make crackers myself. I also bought some other sprouted flours to test.</font></p> <p><font face="Georgia">I’ve had the flour sitting on my counter for the past couple of weeks just waiting for the right opportunity to bake these crackers.</font></p> <p><a><font face="Georgia"><a href="http://lh6.ggpht.com/-5xE2RGmSiq8/U2LFD0QgA4I/AAAAAAAAhz8/1cQecqVO4Cg/s1600-h/sorghum-crackers_410%25255B9%25255D.jpg"><img title="Gluten-Free Sprouted Sorghum Crackers" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Gluten-Free Sprouted Sorghum Crackers" src="http://lh4.ggpht.com/-SrMPCHz3Qpo/U2LFE4R-HoI/AAAAAAAAh0E/iPafLfmfDEs/sorghum-crackers_410_thumb%25255B3%25255D.jpg?imgmax=800" width="450" height="500"></a></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">As it happens, the challenge for Bread Baking Day (BBD #67), hosted by </font><a title="Bread Baking Day#67" href="http://kathys-kuechenkampf.blogspot.de/2014/04/bbd-67-brot-fur-allergiker-bread-for.html" target="_blank"><font face="Georgia">Kathys Kuechenkampf</font></a><font face="Georgia"> was to make Brot für Allergiker or Bread for Allergic Persons.</font></p> <p><font face="Georgia">The criteria for the challenge was to:<em> </em></font></p> <p><i><font face="Georgia">Bake a bread with less histamine WITHOUT:<br>- wheat, durum wheat, buckwheat<br>- barm or leaven<br>- any kind of nuts and seeds</font></i></p> <p><i><font face="Georgia">Or bake a bread without gluten WITHOUT:<br>- wheat, spelt, rye, kamut, emmer, einkorn and durum wheat<br>- oats and barley are okay, but it's better to use teff, millet, corn, rice, quinoa, amaranth or buckwheat</font></i></p> <p><i><font face="Georgia">Or both combined.</font></i></p> <p><font face="Georgia">I thought about making crackers with buckwheat, but I really wanted to try my hand at making the sorghum crackers. So the buckwheat will have to wait.</font></p> <p><font face="Georgia">Sorghum is gluten-free and since this particular flour was sprouted before it was ground into flour, it has lots of vitamins and nutrients that you won’t find in unsprouted flour. Plus, sprouting makes it easier to digest. </font></p> <p><font face="Georgia"><a href="http://www.healthyflour.com/" target="_blank"><em>To Your Health Sprouted Flour Co</em></a><em>., the company that makes this sprouted flour, has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. They nurture the grains in their facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes.</em></font></p> <p><em><font face="Georgia">Note:<strong> </strong>This <u>is not</u> a sponsored post. I bought the flour myself. I just wanted to share my experience with you.</font></em></p> <p><font face="Georgia"><a href="http://lh3.ggpht.com/-Mo7XEGp9Vqw/U2Osq2v81aI/AAAAAAAAh4Q/Rt0Z3Y95Ook/s1600-h/sorghum-crackers_933.jpg"><img title="Gluten-Free Sprouted Sorghum Crackers" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Gluten-Free Sprouted Sorghum Crackers" src="http://lh3.ggpht.com/-d70UwuoFVQY/U2LFGgnerSI/AAAAAAAAh4Y/9L3o7CBIEWI/sorghum-crackers_933_thumb.jpg?imgmax=800" width="216" height="240"></a></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia">Keep in mind that although these crackers are gluten-free, they do include dairy and leavening in the form of non-aluminum baking powder. They also include organic butter.</font></p> <p><font face="Georgia">The crackers call for buttermilk. I didn’t have any buttermilk and I’ve been on a kefir kick lately so I used kefir milk instead. That’s kefir in the jar in the background of the photo above. I’ve been feeding and taking care of it like I do my sourdough pets.</font></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Sprouted Sorghum Crackers</font></h2> <p><font face="Georgia">Adapted from: </font><a title="TYH’s Srpouted Crackers" href="http://www.organicsproutedflour.net/recipes.html#q15" target="_blank"><font face="Georgia">TYH’s Sprouted Crackers</font></a><em></em><font face="Georgia"> by To Your Health Sprouted Flour Co.</font></p> <p><strong><font face="Georgia">Ingredients:</font></strong></p> <ul> <li><font face="Georgia">2 1/2 cups </font><a href="http://www.organicsproutedflour.net/sproutedflour.html" target="_blank"><font face="Georgia">sprouted Sorghum flour</font></a> <li><font face="Georgia">1 1/4 cups organic whole buttermilk or yogurt <em>(I used Kefir)</em></font> <li><font face="Georgia">1/4 cup + 1 T organic unsalted butter, melted</font> <li><font face="Georgia">1/2 tablespoon aluminum-free baking powder</font> <li><font face="Georgia">1 teaspoon sea salt</font></li></ul> <p><strong><font face="Georgia">Directions:</font></strong></p> <p><font face="Georgia">Place the flour and milk in a large bowl and mix with a Danish dough whisk or wooden spoon until a stiff dough forms. Add the melted butter, baking powder, and salt. Mix well. </font></p> <p><font face="Georgia">Divide the dough in half and roll out each half to about 1/8 inch thickness on a piece parchment paper sprinkled with flour. My dough was a bit sticky so I found it helped to put water on the rolling pin before I rolled out the dough. This helped keep the dough from sticking to the rolling pin. I tried sprinkling flour over the top of the dough, but the water worked better for me.</font></p> <p><font face="Georgia">Using a pizza wheel, cut the crackers into squares (on the parchment paper). </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-N-4HGEkucJ8/U2K9FVUFjWI/AAAAAAAAhy0/jFnJ-YKVVwk/s1600-h/sorghum-crackers_101%25255B4%25255D.jpg"><font face="Georgia"><img title="sorghum-crackers_101" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sorghum-crackers_101" src="http://lh3.ggpht.com/-3eMq2ML4mk8/U2K9GDEwTKI/AAAAAAAAhy8/yTb710MiX9A/sorghum-crackers_101_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a><a href="http://lh3.ggpht.com/-ZXIQK7lZZTQ/U2K9G5Pdc2I/AAAAAAAAhzE/5RPf6wr2_Vc/s1600-h/sorghum-crackers_103%25255B4%25255D.jpg"><font face="Georgia"><img title="sorghum-crackers_103" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sorghum-crackers_103" src="http://lh5.ggpht.com/-7fMkURIp0JI/U2K9HWQ5IsI/AAAAAAAAhzM/S-6vf3lzTnE/sorghum-crackers_103_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-CthACc5J-vU/U2K9IVlUk-I/AAAAAAAAhzU/oIh_bXjN5XE/s1600-h/sorghum-crackers_102%25255B4%25255D.jpg"><font face="Georgia"><img title="sorghum-crackers_102" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sorghum-crackers_102" src="http://lh6.ggpht.com/-r67RE1Pz-WU/U2K9JL8jZhI/AAAAAAAAhzc/vjAVAg8Fe8U/sorghum-crackers_102_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a><a href="http://lh3.ggpht.com/-vDYezLZpLZk/U2K9KIgYQ-I/AAAAAAAAhzk/4CsflQm19HU/s1600-h/sorghum-crackers_105%25255B4%25255D.jpg"><font face="Georgia"><img title="sorghum-crackers_105" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sorghum-crackers_105" src="http://lh5.ggpht.com/-DMKUiUlPVP8/U2K9LG_mKCI/AAAAAAAAhzs/hjQCjl21Pi8/sorghum-crackers_105_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Slide a baking sheet under the crackers on the parchment paper and place the baking sheet in the oven. Set the oven on the lowest possible setting (around 150-200 degrees). <em>The lowest temperature setting on my oven is 170 degrees.</em> <em>If your oven only goes down to 200 degrees, prop the door open slightly and let the crackers dry overnight. </em></font></p> <p><font face="Georgia">Leave the crackers in the oven until they are completely dried (several hours). <em>Mine were done in about an hour and a half to two hours.</em> They will be crispy and delicious. Trust me.</font></p> <p><font face="Georgia"></font> </p> <p><img style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnqLvJLyUSXolfMKnYn4d_688Ni1At_Hpr1QKoKNUz43Erl4MpHg6_AUB9aSJ-ZyM4OzdR-3F5fKtQyQuoK3mLObVS0mplntZofrWJqbWX3OSol6vXkFCZSOUp0O8zLv-nDTVheHEEm7j/s1600/breadbakingday%2367.png"><font face="Georgia"></font></p> <p><font face="Georgia">Thanks to </font><a title="Bread Baking Day#67" href="http://kathys-kuechenkampf.blogspot.de/2014/04/bbd-67-brot-fur-allergiker-bread-for.html" target="_blank"><font face="Georgia">Kathys Kuechenkampf</font></a><font face="Georgia"> for hosting Bread Baking Day (BBD #67): Brot für Allergiker or Bread for Allergic Persons and to Zorra of </font><a href="http://www.kochtopf.me/stories/bbd-breadbakingday/"><font face="Georgia">1 x umrühren bitte aka kochtopf</font></a><font face="Georgia"> for creating Bread Baking Day.</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font> </p> <p><a href="http://kathys-kuechenkampf.blogspot.de/2014/04/bbd-67-brot-fur-allergiker-bread-for.html" target="_blank"><font face="Georgia"></font></a> </p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-79808448952677589752014-04-30T16:54:00.000-07:002014-08-05T07:40:40.816-07:00Rustic White, Rye & Spelt Sourdough<p><font face="Georgia">The term rustic can mean different things to different people. </font> <p><font face="Georgia">When it is used to describe bread, it generally refers to a loaf made with different types and coarseness of flours. </font> <p><font face="Georgia">Whole grain flours, such as whole wheat and rye, are typically added to give breads a rustic appeal because they provide more substance and flavor and a coarser texture than breads made completely with white flour.</font> <p><a href="http://lh3.ggpht.com/-AUTX5YKoVSI/U2GNFPSZZPI/AAAAAAAAhwI/BYXVw0lFXWQ/s1600-h/rustic-white-rye-spelt_410%25255B10%25255D.jpg"><font face="Georgia"><img title="Rustic White, Rye & Spelt Sourdough baked in a La Cloche #sourdough #rusticbread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Rustic White, Rye & Spelt Sourdough baked in a La Cloche " src="http://lh3.ggpht.com/-Be79ymdnFUE/U2GNGKGBpdI/AAAAAAAAhwQ/ARwLf58YkUc/rustic-white-rye-spelt_410_thumb%25255B7%25255D.jpg?imgmax=800" width="450" height="500"></font></a></p> <p><font face="Georgia">Rustic can also be used in a more lenient way as I learned recently when I attended a workshop with Master Baker, Lionel Vatinet, at the Asheville Bread Festival in Asheville, NC.</font></p> <p><font face="Georgia">Lionel is the owner of La Farm Bakery in Cary, NC, and the author of <i>A Passion for Bread</i>. During the workshop, he taught us how to shape different types of loaves using the same ciabatta dough. His teaching style is very funny and engaging and you can tell he really does have a passion for bread. </font> <p><font face="Georgia">As he was shaping the loaves, he would give us tips and antidotes on bread baking. When one of the loaves ended up a little lopsided, he joked and said, “If you ever make a loaf that’s not quite the shape you intended, don’t get mad at yourself or discard the bread as a failure, just tell everyone it’s a rustic bread and it’s supposed to look that way.”</font> <p><font face="Georgia">I like that approach. It’s very thoughtful and forgiving. I’m sure I’ll find plenty of opportunities to use “rustic” to describe my not-so-perfect breads.</font> <p><font face="Georgia"></font> <p><font face="Georgia"></font></p> <p><a href="http://lh6.ggpht.com/-5hEb7QqOoFQ/U4T4Szo6RKI/AAAAAAAAiK8/bxwxB5MEmSA/s1600-h/rustic-white-rye-spelt_80727.jpg"><font face="Georgia"><a href="http://lh6.ggpht.com/-5hEb7QqOoFQ/U4T4Szo6RKI/AAAAAAAAiLE/6pysUof7r-Y/s1600-h/rustic-white-rye-spelt_8071.jpg"><img title="Rustic White, Rye & Spelt Sourdough baked in a La Cloche #sourdough #rusticbread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Rustic White, Rye & Spelt Sourdough baked in a La Cloche" src="http://lh6.ggpht.com/-IN3HLijJrNk/U2GNIKeEvvI/AAAAAAAAiIc/2iTZhlmrnEk/rustic-white-rye-spelt_807_thumb%25255B1%25255D.jpg?imgmax=800" width="450" height="500"></a></font></a></p> <p><font face="Georgia"></font> </p> <p> </p> <h2><font color="#804000" size="4" face="Georgia">Rustic White, Rye & Spelt Sourdough Bread</font></h2> <p><font face="Georgia">Makes: 2 large loaves</font></p> <p><font face="Georgia">Adapted from the April Bread of the Month (BOM) for the </font><a href="https://www.facebook.com/groups/ArtisanBakers/" target="_blank"><font face="Georgia">Artisan Bread Bakers FB group</font></a><font face="Georgia">. </font></p> <p><font face="Georgia">My version is made with all-purpose flour, rye and Spelt and includes a little bit of olive oil. The original formula included a long fermentation process, but I extended it even further by retarding the shaped loaves in the refrigerator for two days instead of one. I also baked these loaves in my La Cloche rather than a Dutch oven.</font></p> <p><font face="Georgia">I started the levain Friday evening; mixed the dough on Saturday; shaped the loaves Saturday night; and placed them in the refrigerator to retard overnight. I didn’t have time to bake the loaves on Sunday so I let them stay in the refrigerator another day. I baked the loaves on Monday afternoon, but I didn’t try them until Tuesday afternoon. </font></p> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Day 1</font></strong></p> <ul> <li><font face="Georgia">Unbleached All Purpose Flour 150 grams </font> <li><font face="Georgia">Whole Grain Spelt (or Whole Wheat) 50 grams* </font> <li><font face="Georgia">Rye 50 grams* </font> <li><font face="Georgia">80 degrees F. water 200 grams + 1/4 cup </font> <li><font face="Georgia">Refreshed Starter 50 grams</font></li></ul> <p><font face="Georgia"><strong>* </strong><em>I used home-milled flour</em></font></p> <p><strong><font face="Georgia">I</font></strong><font face="Georgia"><strong>n the Evening<br></strong>Combine the above ingredients; allow to sit overnight at room temp.</font></p> <p><br><a href="http://lh6.ggpht.com/-eCl5SNFi-_Q/U2GNJKnkH0I/AAAAAAAAhwo/ojAca4_E6FQ/s1600-h/rustic-white-rye-spelt_102%25255B4%25255D.jpg"><font face="Georgia"><img title="rustic-white-rye-spelt_102" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="rustic-white-rye-spelt_102" src="http://lh4.ggpht.com/-hrHq8eTf-bk/U2GNJ-m7arI/AAAAAAAAhww/sp4f25Kv5SU/rustic-white-rye-spelt_102_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></p> <p><strong><font face="Georgia">Day 2</font></strong></p> <ul> <li><font face="Georgia">80 degrees F. water 700 grams </font> <li><font face="Georgia">Unbleached All Purpose Flour 700 grams </font> <li><font face="Georgia">Rye 200 grams </font> <li><font face="Georgia">Whole Wheat 100 grams </font> <li><font face="Georgia">Salt 20 grams </font> <li><font face="Georgia">Olive Oil 2 T, <em>optional</em> </font> <li><font face="Georgia">Build from the previous day<br></font></li></ul> <p><strong><font face="Georgia">In the Afternoon</font></strong></p> <p><font face="Georgia">Add the water and olive oil (if using) to the build and mix well, Then add the flours. Combine the ingredients with a wooden spoon or dough whisk till roughly incorporated.</font></p> <p><font face="Georgia">Let the dough rest for 20-30 minutes. Then add the salt. Allow to sit at room temp for 30 minutes. Perform the stretch and fold four times, then allow the dough to sit for 30 minutes. Perform this stretch and fold cycle every 30 minutes for the next 2 hours.</font></p> <p><a href="http://lh6.ggpht.com/-0vURf5EuWiU/U2GNKmjCBII/AAAAAAAAhw0/R_kk_s_AXS8/s1600-h/rustic-white-rye-spelt_104%25255B4%25255D.jpg"><font face="Georgia"><img title="rustic-white-rye-spelt_104" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="rustic-white-rye-spelt_104" src="http://lh4.ggpht.com/-9WZuDw5KVdA/U2GNLcnpavI/AAAAAAAAhw8/8wqOEokOxDA/rustic-white-rye-spelt_104_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></p> <p><strong><font face="Georgia">In the Evening</font></strong></p> <p><font face="Georgia">After the four stretch and fold cycles and when the dough has doubled, form into two Boule’s, {develop a taught skin on the boules} place these into rice/wheat floured willow brotforms. <em>This is a fairly wet dough, but it does really well in the bannetons.</em> <em>I shaped my dough into one round boule and one oval loaf.</em> Cover and allow for an hour rise. Place the baskets in the refrigerator over night. </font><em><font face="Georgia">As I mentioned, I let the loaves ferment in the refrigerator for two days. The baked loaves didn’t have as much oven spring, but the flavor was wonderful.<br></font></em></p> <p><em><a href="http://lh3.ggpht.com/-E4Oga_ppVkc/U2GNMM-RHXI/AAAAAAAAhxI/DbpYqeqWI1A/s1600-h/rustic-white-rye-spelt_110%25255B4%25255D.jpg"><font face="Georgia"><img title="rustic-white-rye-spelt_110" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="rustic-white-rye-spelt_110" src="http://lh4.ggpht.com/-57_F9ZQPIm4/U2GNM6cbonI/AAAAAAAAhxM/t-4UeGUCfWE/rustic-white-rye-spelt_110_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></p></em> <p><font face="Georgia">Preheat your oven to 500 degrees F. with a Dutch oven, combo cooker or La Cloche on the bottom rack. <em>I hadn’t used my La Cloche in a while so I got it out for this bread. It was interesting to bake an oval loaf in the round bottom, but it worked.</em></font></p> <p><strong><font face="Georgia">The Next Day or On Bake Day</font></strong></p> <p><font face="Georgia">Take the loaves straight from the refrigerator, and place one into the bottom of the La Cloche sprinkled with corn meal or you can use a Dutch oven if you prefer. Score the loaf in the pattern of your choice. <em>Since these loaves had been retarding in the refrigerator, it was really easy to score them. I used a straight edged lame and got creative with the scoring.</em></font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-xtYNbPlsytM/U2GNNopqbkI/AAAAAAAAhxY/fYOAnWFimKY/s1600-h/rustic-white-rye-spelt_112%25255B4%25255D.jpg"><font face="Georgia"><img title="rustic-white-rye-spelt_112" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-white-rye-spelt_112" src="http://lh6.ggpht.com/-WSVShqgKyYE/U2GNOct_i_I/AAAAAAAAhxg/oNGo7m2K49Q/rustic-white-rye-spelt_112_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-8GAblRW-8Vg/U2GNPQHMCUI/AAAAAAAAhxo/Yyvbw-Eiu3M/s1600-h/rustic-white-rye-spelt_120%25255B4%25255D.jpg"><font face="Georgia"><img title="rustic-white-rye-spelt_120" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rustic-white-rye-spelt_120" src="http://lh5.ggpht.com/-TeSN8DllMhE/U2GNQOOvH_I/AAAAAAAAhxw/MflRhkcb09w/rustic-white-rye-spelt_120_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td></tr></tbody></table> <p><em></em><font face="Georgia"> </font></p> <p><font face="Georgia">Reduce the oven temperature to 475 degrees F. and bake for 30 minutes at 475. Remove the top of the cloche or Dutch oven and bake an additional 10 minutes at 450 degrees. The loaf should be deeply browned and crusty, but not burned.</font></p> <p><font face="Georgia">Repeat the process with the other loaf. Let the cloche preheat again before carefully placing the second loaf in the bottom.</font></p> <p><font face="Georgia">Remove the loaves to a wire rack to cool completely before slicing and serving.</font></p> <p><a href="http://lh5.ggpht.com/-uu1tHM0NsPs/U2GNQ2HUTOI/AAAAAAAAhx4/4p4W9jeDry8/s1600-h/rustic-white-rye-spelt_513%25255B9%25255D.jpg"><font face="Georgia"><img title="Rustic White, Rye & Spelt Sourdough baked in a La Cloche #sourdough #rusticbread" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Rustic White, Rye & Spelt Sourdough baked in a La Cloche" src="http://lh6.ggpht.com/-hl3MJTNYIzM/U2GNS0CJo-I/AAAAAAAAhyA/Q_plxkuJs1o/rustic-white-rye-spelt_513_thumb%25255B9%25255D.jpg?imgmax=800" width="450" height="500"></font></a></p> <p><strong></strong><font face="Georgia"> </font></p> <p><font face="Georgia">This bread has a unique character. It is chewy, slightly tangy and goes well with cheese and meats. It’s rustic inside and out. </font></p> <p><font face="Georgia">Thanks to David Durr for sharing his formula for Rustic White, Rye & Wheat.</font></p> <p><font face="Georgia"><strong>Notes from David:</strong> </font></p> <ul> <li><font face="Georgia">As far as scoring, it has been my experience that with the higher hydration dough’s I get a greater oven spring when I don’t score. Try one with and one with out, then compare.</font> <li><font face="Georgia">You can substitute Einkorn or Spelt for the whole wheat. For part or all of the unbleached all purpose, you can substitute extra fancy Durham. Feel free to use what you have on hand.</font></li></ul> <p><font face="Georgia"> </font></p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-30988050732848044892014-04-27T12:11:00.000-07:002014-08-05T07:40:40.827-07:00Sourdough Asiago Rosemary Spelt Bread<p><font face="Georgia">The fragrant aroma of rosemary used to greet me every time I walked out my front door and down the walkway. Until this past winter that is, when my huge rosemary bush bit the dust. </font></p> <p><a href="http://lh5.ggpht.com/-KNAW1ESM5AY/U11WBkEF2QI/AAAAAAAAhs4/6meJj5-DJBo/s1600-h/sourdough-asiago-rosemary-pepper-bread_731%25255B3%25255D.jpg"><font face="Georgia"><img title="Sourdough Asiago Rosemary Spelt Bread baked in Emile Henry Bread Cloche" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Sourdough Asiago Rosemary Spelt Bread baked in Emile Henry Bread Cloche" src="http://lh5.ggpht.com/-uMra0aOTNW0/U11WC0jUtwI/AAAAAAAAhtA/udoS3GKU60A/sourdough-asiago-rosemary-pepper-bread_731_thumb%25255B3%25255D.jpg?imgmax=800" width="480" height="500"></font></a></p> <p><font face="Georgia">The rosemary bush grew beside the rose bush which is right next to the driveway. It started out as a little plant, but kept growing and multiplying until it got huge. I had to prune it and dry the herbs frequently so it didn’t take over the front walkway.</font></p> <p><font face="Georgia">Whenever I baked bread or made a dish that called for fresh rosemary, it was so convenient to just walk out the front door and cut a few springs. The plant had faired well the past several years, but this winter was just too much for it. It froze and never came back to life. I had to let it go. (Sad face)</font></p> <p><font face="Georgia">I miss my rosemary bush so I just bought a new plant. This time, I’m going to plant it in my herb garden so it has plenty of room to grow without my neighbors wondering what has taken over my front walk. The herbs in my raised bed are doing very well so I think the rosemary plant will like it there. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-UtWCwsOlJ90/U11WES4-8tI/AAAAAAAAhtI/18udrZWITrQ/s1600-h/rosemary-plant_103%25255B4%25255D.jpg"><font face="Georgia"><img title="rosemary-plant_103" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rosemary-plant_103" src="http://lh5.ggpht.com/-okh1OsNcnec/U11WFMjTP1I/AAAAAAAAhtQ/G0GKYnTgxkk/rosemary-plant_103_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-8WgCv1hycgU/U11WGopeOkI/AAAAAAAAhtY/Fue8i0AZolw/s1600-h/rosemary-plant_104%25255B4%25255D.jpg"><font face="Georgia"><img title="rosemary-plant_104" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="rosemary-plant_104" src="http://lh6.ggpht.com/-XBFREjsDyzI/U11WHV9TV2I/AAAAAAAAhtg/y_sWyswGDYc/rosemary-plant_104_thumb%25255B1%25255D.jpg?imgmax=800" width="216" height="240"></font></a></td></tr></tbody></table> <p><font face="Georgia">Now I’ll have to walk around the corner to cut a sprig or two, but it’ll be nice to go for a walk in the garden even if that garden is just a few raised beds.</font></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Sourdough Asiago Rosemary & Pepper Bread made with Spelt</font></h2> <p><font face="Georgia">Adapted from: <strong>Asiago Rosemary Pepper Bread</strong> from </font><a href="http://www.coastalliving.com/magazine/current-issue/" target="_blank"><font face="Georgia">April 2014 edition of Coastal Living Magazine</font></a><em></em><font face="Georgia"><em> </em>and <strong>Rosemary Bread</strong> from <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/1607740079" target="_blank">Classic Sourdoughs</a></em> by Ed Wood and Jean Wood </font></p> <p><font face="Georgia">Makes: 1 large loaf</font></p> <p><font face="Georgia">I enjoy using rosemary in breads because it enhances the flavor, especially when paired with olive oil. Ever since we made the Potato and Rosemary Bread in the BBA Challenge, I’ve had a fondness for breads flavored with rosemary.</font></p> <p><font face="Georgia">This bread is infused with flavor due to the fresh rosemary, but it also includes cracked black pepper and Asiago cheese. I super charged it further by making it with sourdough instead of dried yeast. </font></p> <p><font face="Georgia">The dough is filled with cheese and herbs on the inside and sprinkled with more cheese on the outside. This gives it a crispy and cheesy crust and a fluffy crumb. It tastes great plain or used as a sponge for dipping in olive oil.</font></p> <p><a href="http://lh5.ggpht.com/-T-u4BljFU4E/U11WIQMavXI/AAAAAAAAhto/0BpuzASGKI0/s1600-h/sourdough-asiago-rosemary-pepper-bread_717%25255B5%25255D.jpg"><font face="Georgia"><img title="Sourdough Asiago Rosemary Spelt Bread baked in Emile Henry Bread Cloche" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="Sourdough Asiago Rosemary Spelt Bread baked in Emile Henry Bread Cloche" src="http://lh6.ggpht.com/-tdF6cFQUaqA/U11WLcdfYJI/AAAAAAAAhtw/mJOOYxccXYQ/sourdough-asiago-rosemary-pepper-bread_717_thumb%25255B5%25255D.jpg?imgmax=800" width="480" height="500"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia"><b>Ingredients:</b> </font> <ul> <li><font face="Georgia">2 cups sourdough starter, 100% hydration, recently fed </font> <li><font face="Georgia">1/2 cup warm water (105° to 110°) *</font> <li><font face="Georgia">1/4 cup extra virgin olive oil </font> <li><font face="Georgia">2 cups white Spelt flour, more for sprinkling if necessary</font> <li><font face="Georgia">1 cup whole grain Spelt flour</font> <li><font face="Georgia">1-2 tablespoons chopped fresh rosemary </font> <li><font face="Georgia">1 tablespoon cracked black pepper </font> <li><font face="Georgia">1 teaspoon sea salt </font> <li><font face="Georgia">1 1/2 cups (6 ounces) shredded Asiago cheese, divided </font> <li><font face="Georgia">1 large egg, lightly beaten</font></li></ul> <p><font face="Georgia">* <em>If you use regular bread flour instead of Spelt, you may need to increase the amount of water used, but add it gradually, 1 tablespoon at a time.</em></font></p> <p><font face="Georgia"><b>Procedure:</b><br></font></p> <p><font face="Georgia"><strong>Day 1 Morning:</strong> <strong>Feed your Sourdough Culture</strong> </font></p> <p><a href="http://breadmakingblog.breadexperience.com/2013/01/activating-sourdough-culturestarter.html"><font face="Georgia">Refer to this post on how to activate a starter</font></a><font face="Georgia"> or feed your starter according to your feeding schedule. Just make sure it’s 100% hydration.</font> <h5><strong><font face="Georgia">Day 1 Evening: Mix the Dough/Bulk Ferment</font></strong></h5> <p><font face="Georgia">Combine the active sourdough starter, warm water, and olive oil in a large bowl. Mix with a wooden spoon to break up the starter. </font> <p><font face="Georgia">Stir in the flours and next 3 ingredients until a soft dough forms. Turn dough out onto a lightly floured surface. Knead in 1 cup cheese; knead 5 minutes or until smooth and elastic. </font> <p><font face="Georgia">Shape dough into a ball, and place in a lightly greased bowl, turning to grease top. Cover with plastic wrap and let it proof overnight at room temperature, about 70 degrees F. The loaf should double in size during the bulk ferment.</font> <p><a href="http://lh5.ggpht.com/-83VdNEg5VM4/U11WMZLah2I/AAAAAAAAht4/qxVfvlv4VAI/s1600-h/sourdough-asiago-rosemary-pepper-bread_103%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_103" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sourdough-asiago-rosemary-pepper-bread_103" src="http://lh5.ggpht.com/-begdS17WgfY/U11WNKYrneI/AAAAAAAAhuA/9_yi7qEsMp0/sourdough-asiago-rosemary-pepper-bread_103_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a> <p><font face="Georgia"><strong>Day 3 Morning: Shape & Retard Loaf in Refrigerator</strong> </font> <p><font face="Georgia">Ease the dough out of the bowl onto a floured working surface. Let it rest for 30 minutes, then shape the dough into a round loaf and place it in a lined or unlined floured banneton basket. Place the basket in the refrigerator to retard for at least 5 hours. <em>I did this in the morning and baked the loaf in the afternoon.</em></font> <p><a href="http://lh6.ggpht.com/-E81leCHsMic/U11WOITUoNI/AAAAAAAAhuI/X4sR_9PVQ9w/s1600-h/sourdough-asiago-rosemary-pepper-bread_107%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_107" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sourdough-asiago-rosemary-pepper-bread_107" src="http://lh5.ggpht.com/-76mkFn2vVLM/U11WOx8IMuI/AAAAAAAAhuQ/WIXOtoXIVOo/sourdough-asiago-rosemary-pepper-bread_107_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a> <p><strong><font face="Georgia">Day 3 Afternoon: Score and Bake the Loaf</font></strong> <p><font face="Georgia">Preheat the oven to 450 degrees F. for at least 30 minutes with the Emile Henry Bread Cloche on the bottom rack.</font> <p><font face="Georgia">Remove the loaf from the refrigerator and gently flip it onto a round piece of parchment paper cut to fit the bottom of the bread cloche. </font> <p><font face="Georgia">Score the loaf using the pattern of your choice. Make 3 or 4 (1/4 inch wide) slices into top of loaf. The dough is really easy to score after it’s been retarded in the refrigerator.</font> <p><font face="Georgia">Combine the egg and 1 tablespoon water and brush on top of dough. Sprinkle the loaf with the remaining 1/2 cup cheese. </font> <p><font face="Georgia">Carefully remove the bread cloche from the oven and gently slide the loaf (on the parchment paper) onto the preheated cloche base. I used a pizza peel to do this.</font> <p><font face="Georgia">Bake covered with bread cloche dome lid, 30 minutes, then remove the lid and continue baking for 10 to 15 minutes longer, or until loaf sounds hollow when tapped. Let it cool completely on a wire rack. </font> <p><font face="Georgia"></font> </p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-b_yOV7GhqlA/U11WPt3cW6I/AAAAAAAAhuY/gV0lTzCnDj0/s1600-h/sourdough-asiago-rosemary-pepper-bread_109%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_109" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_109" src="http://lh5.ggpht.com/-m2IoG1P8pfU/U11WQpWVc3I/AAAAAAAAhug/nM9riu3hSDw/sourdough-asiago-rosemary-pepper-bread_109_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-wuTRQ9RMgRk/U11WTHR0ESI/AAAAAAAAhus/dK4THxFYra8/s1600-h/sourdough-asiago-rosemary-pepper-bread_111%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_111" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_111" src="http://lh4.ggpht.com/-Xu_TAhZS8KY/U11WT4pTnZI/AAAAAAAAhuw/1RP3PoIgf1k/sourdough-asiago-rosemary-pepper-bread_111_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-uC4QElh7Ap4/U11WUn7d1JI/AAAAAAAAhu8/pUAgf6ERRik/s1600-h/sourdough-asiago-rosemary-pepper-bread_114%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_114" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_114" src="http://lh3.ggpht.com/-2kr_uGBUdag/U11WVWhok1I/AAAAAAAAhvA/pYF9u6XcBxM/sourdough-asiago-rosemary-pepper-bread_114_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-1gQVYZem8ZQ/U11WWUm2AHI/AAAAAAAAhvM/iS6dMBYDKzU/s1600-h/sourdough-asiago-rosemary-pepper-bread_120%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_120" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_120" src="http://lh4.ggpht.com/-LTd5qrj-jT8/U11WYajRWKI/AAAAAAAAhvQ/vt55pzAafLk/sourdough-asiago-rosemary-pepper-bread_120_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-SXLBMDniKhs/U11WZSsMZVI/AAAAAAAAhvY/nXMcvouOFD4/s1600-h/sourdough-asiago-rosemary-pepper-bread_122%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_122" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_122" src="http://lh4.ggpht.com/-w-ecsVHePSw/U11WaKz-MdI/AAAAAAAAhvc/m4lp3vjTT2M/sourdough-asiago-rosemary-pepper-bread_122_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/--lBZqrtMmbI/U11Wa56p0sI/AAAAAAAAhvs/kaf5_gmKzZE/s1600-h/sourdough-asiago-rosemary-pepper-bread_123%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-asiago-rosemary-pepper-bread_123" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-asiago-rosemary-pepper-bread_123" src="http://lh4.ggpht.com/-ITLIKd1T8AY/U11Wb_3n8oI/AAAAAAAAhv0/AarvYA-GOdg/sourdough-asiago-rosemary-pepper-bread_123_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">This sourdough bread is a cheesy and rosemary delight. Because of the oven spring, the loaf took over the base of the cloche.</font></p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-50735350767366884912014-04-20T13:22:00.000-07:002014-08-05T07:40:40.888-07:00Sourdough Hot Cross Buns<p><font face="Georgia">The monthly challenge for the Sourdough Surprises Baking Group is Hot Cross Buns. <font face="Georgia">As it happens, the 20th of the month (the day we normally post our breads) falls on Easter. And, my youngest son is celebrating his birthday this week. So I made these Sourdough Hot Cross Buns to commemorate both occasions. </font></font></p> <p><a href="http://lh6.ggpht.com/-TUXoykYeRt4/U1QsP2DaY8I/AAAAAAAAhqo/Y6a2f_zjU-c/s1600-h/sourdough-hot-cross-buns_524%25255B3%25255D.jpg"><font face="Georgia"><img title="Sourdough Hot Cross Buns" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Sourdough Hot Cross Buns" src="http://lh5.ggpht.com/-I7fiEhDuppY/U1QsRBqsv4I/AAAAAAAAhqs/VhIwgpAxc7A/sourdough-hot-cross-buns_524_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p> </p> <p><font face="Georgia">I combined the ingredients from two different recipes and came up with my own method for making these delicious buns. I utilized the sponge method from Jeffrey Hammelman’s Hot Cross Buns, but instead of using dried yeast, I added 1/2 cup sourdough starter.</font></p> <p><font face="Georgia">I wanted to take these rolls with me when I visited my son for his birthday so I added an overnight fermentation to the final dough. This allowed me to prepare the dough the evening before and bake the buns the next morning. </font></p> <p><font face="Georgia">I used icing for the crosses instead of paste because I wanted something sweet to round out the tangy flavor of the candied orange peel and the honey/orange glaze. These Hot Cross Buns turned out to be a very special treat for Easter and a Birthday.</font></p> <p><font face="Georgia">I was able to bake the rolls, glaze and ice them, and let them cool completely before wrapping them up for transport. I wrapped them in aluminum foil to keep the slightly sticky orange glaze from making a complete mess.</font></p> <p><a href="http://lh4.ggpht.com/-mfzSysbbCWE/U1QsR_bsiBI/AAAAAAAAhq4/9AmCfT_p1iI/s1600-h/sourdough-hot-cross-buns_424%25255B5%25255D.jpg"><font face="Georgia"><img title="Sourdough Hot Cross Buns" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Sourdough Hot Cross Buns" src="http://lh5.ggpht.com/-gANQbzPZwT8/U1QsTqXaCBI/AAAAAAAAhrA/1-uWOoqUbiI/sourdough-hot-cross-buns_424_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Sourdough Hot Cross Buns</font></h2> <p><font face="Georgia">Makes: 12 Buns</font></p> <p><font face="Georgia">Adapted from: <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/0471168572">Bread: A Baker’s Book of Techniques and Recipes</a> by Jeffrey Hamelman and <a href="http://nourishingjoy.com/sourdough-hot-cross-buns-2/" target="_blank">Sourdough Hot Cross Buns</a> by Kresha of <a title="http://nourishingjoy.com" href="http://nourishingjoy.com" target="_blank">Nourishing Joy</a></em></font></p> <p><strong><font face="Georgia">Sponge:</font></strong> <ul> <li><font face="Georgia">1/2 cup active (fed) sourdough starter</font> <li><font face="Georgia">1/2 cup milk</font> <li><font face="Georgia">1/4 cup all-purpose flour</font> <li><font face="Georgia">1/2 tablespoon raw sugar</font></li></ul> <p><strong><font face="Georgia">Dough:</font></strong></p> <ul> <li><font face="Georgia">2 3/4 cups all-purpose flour, extra for sprinkling</font> <li><font face="Georgia">1/2 teaspoon cardamom</font> <li><font face="Georgia">1 teaspoon cinnamon</font> <li><font face="Georgia">1/2 teaspoon nutmeg</font> <li><font face="Georgia">1/8 teaspoon ground cloves</font> <li><font face="Georgia">1/4 teaspoon ground allspice</font> <li><font face="Georgia">1 egg</font> <li><font face="Georgia">1/8 cup raw honey</font> <li><font face="Georgia">3 tablespoons milk</font> <li><font face="Georgia">3/4 cup currants or raisins (soak in boiling water for 10 minutes, drain)</font> <li><font face="Georgia">1/2 teaspoon sea salt</font> <li><font face="Georgia">1/4 cup </font><a href="http://breadmakingblog.breadexperience.com/2010/04/making-candied-orange-peel.html" target="_blank"><font face="Georgia">candied orange peel</font></a><font face="Georgia">, finely chopped and packed</font> <li><font face="Georgia">4 tablespoons unsalted butter, softened</font></li></ul> <p><strong><font face="Georgia">Crossing Paste:</font></strong></p> <p><font face="Georgia">I used store-bought icing to make the crosses on top of these buns. If you prefer to make a flour crossing paste, refer to the ingredients/directions in this </font><a href="http://breadmakingblog.breadexperience.com/2010/03/hot-cross-buns-mellow-bakers.html" target="_blank"><font face="Georgia">Hot Cross Buns</font></a><font face="Georgia"> recipe. Or refer to </font><a href="http://nourishingjoy.com/sourdough-hot-cross-buns-2/" target="_blank"><font face="Georgia">Kresha’s method</font></a><font face="Georgia">.</font></p> <p><strong><font face="Georgia">Glaze:</font></strong></p> <ul> <li><font face="Georgia">1 T Honey</font> <li><font face="Georgia">Juice of 1 orange </font></li></ul> <p><strong><font face="Georgia"></font></strong> </p> <p><strong><font face="Georgia">Prepare the Sponge:</font></strong></p> <p><font face="Georgia">Combine the sourdough starter, milk, all-purpose flour and sugar and mix just until smooth. It will be very thin. The desired temperature is 80 degrees F. Cover the sponge with plastic wrap and let it stand for 1-2 hours. It should be light and bubbly, but it should have some structure.</font></p> <p><a href="http://lh5.ggpht.com/-8iq0sxAwjWo/U1QsUqI6rHI/AAAAAAAAhrI/T_Yc-f-xdKA/s1600-h/sourdough-hot-cross-buns_101%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-hot-cross-buns_101" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sourdough-hot-cross-buns_101" src="http://lh6.ggpht.com/-xd1CLP8kIww/U1QsVpknl2I/AAAAAAAAhrQ/b9sIe6pEqhE/sourdough-hot-cross-buns_101_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></p> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Mixing the Dough:</font></strong></p> <p><font face="Georgia">Place the sourdough starter, flour, and spices in a large bowl. Lightly beat the eggs with the raw honey and milk, then add to the sourdough/flour mixture. Mix until completely combined and a very sticky dough has formed. Cover and let sit for 20 minutes. </font></p> <p><font face="Georgia">Sprinkle the salt over the dough. Knead until the dough begins to look smooth and shiny. The dough will be a rather wet dough, but try not to add any flour at this point. Keep kneading until the dough is developed, then knead in the dried fruit and candied orange peel. I used the bowl scraper to help with this process. It keeps the dough from sticking to your fingers and keeps the bowl clean.</font></p> <p><font face="Georgia">Add in the butter, a little at a time. Knead until all the butter is fully incorporated. The final dough should be very soft, but not at all sticky. If it’s too sticky at this point, add a little extra flour.</font></p> <p><font face="Georgia">Let the dough sit for 1 hour. After an hour, fold it over on itself a number of times on a floured board or in the bowl, then place it back in the bowl and let it rise another hour. <em>After two hours, you can continue with the shaping below, or place it in the refrigerator to retard overnight.</em> <em><strong>This is what I did.</strong></em></font></p> <p><a href="http://lh6.ggpht.com/-D5NKXFF-pXY/U1QsWknLjcI/AAAAAAAAhrY/GLK8uSXih-g/s1600-h/sourdough-hot-cross-buns_106%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-hot-cross-buns_106" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sourdough-hot-cross-buns_106" src="http://lh4.ggpht.com/-AyVFt34m8OM/U1QsXTbSIRI/AAAAAAAAhrg/kMPISF8EcAw/sourdough-hot-cross-buns_106_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a><em></em></p> <p><font face="Georgia"></font> </p> <p><em><font face="Georgia">If you retarded the dough overnight, take it out of the refrigerator and let it warm up to room temperature (1 –2 hours) before proceeding to dividing and shaping.</font></em></p> <p><strong><font face="Georgia">Dividing and Shaping:</font></strong></p> <p><font face="Georgia">Divide dough into 12 pieces and shape into a small round balls about 2.7 ounces each. Place the rolls on a greased sheet pan in an even configuration. Cover with plastic wrap to keep crust from developing on the surface. Let them rise at room temperature 1-2 hours. <em>If you retard your rolls in the refrigerator, they probably won’t double in size during the final rise, but they should have pretty good oven spring once they are baked.</em></font></p> <p><img title="sourdough-hot-cross-buns_123" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="sourdough-hot-cross-buns_123" src="http://lh4.ggpht.com/-bpbAsaXGaXo/U1Qsa-aYmQI/AAAAAAAAhsA/zbIoOja-yEw/sourdough-hot-cross-buns_123_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"><em><font face="Georgia"></font></em></p> <p><strong><font face="Georgia">Baking/Glazing the Buns:</font></strong></p> <p><font face="Georgia">As I mentioned, I used icing to make the crosses. I baked the buns, then glazed them with the honey/orange glaze while they were hot. Once the glaze had dried, I piped on the icing.</font></p> <p><em><font face="Georgia">If you prefer to make a flour crossing paste, follow the directions in this </font></em><a href="http://breadmakingblog.breadexperience.com/2010/03/hot-cross-buns-mellow-bakers.html" target="_blank"><em><font face="Georgia">Hot Cross Buns</font></em></a><em><font face="Georgia"> recipe. Or refer to </font></em><a href="http://nourishingjoy.com/sourdough-hot-cross-buns-2/" target="_blank"><em><font face="Georgia">Kresha’s method</font></em></a><em><font face="Georgia">. You’ll want to pipe on either one of these pastes before you bake the buns.</font></em></p> <p><font face="Georgia">Bake the rolls in a 375 degree Fahrenheit oven for 20-30 minutes until the rolls are golden and at least 190 degrees inside. </font></p> <p><font face="Georgia">For the glaze, heat the honey and the orange juice over medium heat until it begins to simmer rapidly. Remove from the heat and brush the glaze over the rolls as soon as they are removed from the oven. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-4enLA1Dt_UY/U1QscKu9ZdI/AAAAAAAAhsI/1MfPav_Vkgo/s1600-h/sourdough-hot-cross-buns_125%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-hot-cross-buns_125" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-hot-cross-buns_125" src="http://lh3.ggpht.com/-FVTaPfU0XBo/U1QsdFv-hOI/AAAAAAAAhsQ/JQ9t9FDyZpM/sourdough-hot-cross-buns_125_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-MdB16zEyYdU/U1QseBhiSqI/AAAAAAAAhsY/4HS3Ba_F1uo/s1600-h/sourdough-hot-cross-buns_135%25255B4%25255D.jpg"><font face="Georgia"><img title="sourdough-hot-cross-buns_135" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="sourdough-hot-cross-buns_135" src="http://lh6.ggpht.com/-Z7mTv4XFOqI/U1Qse5XG3nI/AAAAAAAAhsg/ADe02q59KO0/sourdough-hot-cross-buns_135_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">This was another great sourdough surprise. </font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><a href="http://sourdoughsurprises.blogspot.com/" target="_blank"><font face="Georgia"><img style="float: none; margin-left: auto; display: block; margin-right: auto" border="0" src="http://i1049.photobucket.com/albums/s397/GingeredWhisk/982a1763.jpg"></font></a></p> <p><font face="Georgia"></font> </p> <p>Check this awesome lineup from the Sourdough Surprises Baking Group: <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p> </p><!-- start InLinkz script --> <div id="385451" class="InLinkzContainer"><a title="click to view in an external page." href="http://new.inlinkz.com//luwpview.php?id=385451" rel="nofollow">An InLinkz Link-up</a></div><script type="text/javascript" src="http://static.inlinkz.com/cs2.js?v=007"></script><!-- end InLinkz script --> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-82667406762170993632014-04-16T07:53:00.000-07:002014-08-05T07:40:40.900-07:00Make these Pretzel Croissants and Smile<p><font face="Georgia">I adore soft pretzels and when you pair them with flaky, buttery croissants, what’s not to like about that? </font></p> <p><font face="Georgia">When I found out we were making pretzel croissants for the Bread Baking Babes, I knew it was going to be good. The problem for me was the timing. I reviewed the directions and wasn’t sure if I could fit these rolls in my schedule. I had to do a bit of planning to make it work, but I’m happy to say I figured it out and it was well worth it! These pretzel croissants are a flaky, crispy and buttery delight!</font></p> <p><a href="http://lh6.ggpht.com/-Y-pNdo-BNmg/U06Y2L_DakI/AAAAAAAAhlM/X7jY3HD_seo/s1600-h/pretzel-croissants_641%25255B3%25255D.jpg"><font face="Georgia"><img title="Pretzel Croissants made with KAMUT" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Pretzel Croissants made with KAMUT" src="http://lh4.ggpht.com/-5OZV_9ZDIks/U06Y3Jh124I/AAAAAAAAhlU/7kn1IZXiWOg/pretzel-croissants_641_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">It’s best to read the instructions all the way through (a couple of times) before you even begin to think about making these croissants. And make sure you’re not rushed or in a grumpy mood when you start. You’ll save yourself a lot of frustration.</font></p> <p><font face="Georgia">I was fussy and grumpy when I started the process of making these croissants. As a result, the dough and I were not in agreement. The dough would not cooperate. I finally realized (or admitted) it was me that wasn’t cooperating. So I took a step back, and told myself to “Smile! Stop complaining and just enjoy the experience.” Once I did that, things went much smoother. Remember, it’s all about the dough. So just relax and work with it not against it.</font></p> <p><a href="http://lh4.ggpht.com/-ZLSsdQnotFE/U06Y4EoFnBI/AAAAAAAAhlc/taYiQ_xnDQ0/s1600-h/pretzel-croissants_30511.jpg"><font face="Georgia"><img title="Pretzel Croissants made with KAMUT" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Pretzel Croissants made with KAMUT" src="http://lh3.ggpht.com/-nCmeM32Iyb4/U06Y5NgQWqI/AAAAAAAAhlk/3Gn0ff0bJO0/pretzel-croissants_305_thumb8.jpg?imgmax=800" width="500" height="450"></font></a></p> <p> </p> <p><font face="Georgia">It takes a few days to make these pretzel croissants, but it is worth it when you bite into one of the crispy, buttery rolls. You’ll be transported into another zone and forget all about the time you spent planning. </font></p> <p><font face="Georgia">I was able to fit these delights in my schedule because the dough can be frozen for up to a week. I made the dough one weekend and baked the croissants the next weekend. </font></p> <p><font face="Georgia">If you want to extend the enjoyment like I did, bake half the croissants one day, refrigerate the remaining dough (wrapped in plastic to keep it from drying out), and bake the rest of the rolls the next day.<em> I actually waited two days to bake the remaining rolls so I could share them with a friend and not eat them all myself</em>. Both batches tasted great! My taste tester enjoyed them as much as I did.</font></p> <p> </p> <h2><font color="#804000" size="4" face="Georgia">Pretzel Croissants made with kamut</font></h2> <p><font face="Georgia">yield: 1 dozen</font></p> <p><font face="Georgia">slightly adapted from <em><a href="http://astore.amazon.com/bread-cookbooks-20/detail/1452109648" target="_blank">Pretzel Making at Home</a></em> by Andrea Slonecker</font></p> <p><i><font face="Georgia"><strong>Note about timing:</strong> The dough takes from 24-48 hours from start to the time you form them. The butter block should be formed sometime while the dough is rising. Baked baking soda is an alternative to using lye; it needs 1 hour in the oven (see notes at end).</font></i></p><b></b> <p><font face="Georgia"><b>For the dough:</b><br>1/2 cup (120 ml) lukewarm milk (~110° F)<br>7 g (1/4 ounce / 2-1/4 teaspoons) active dry yeast<br>3 tablespoons firmly packed brown sugar (golden or dark)<br>410 g (3-1/4 cups) unbleached AP flour + more for sprinkling </font><font color="#0000a0">(<em><strong>I<font face="Georgia"> used white KAMUT flour instead of all-purpose flour</font></strong></em></font><font face="Georgia"><font color="#0000a0">)<br></font>2 tsp. fine sea salt 1 ounce (2 T) unsalted butter, cubed, at room temp<br>1/2 cup (120 ml) cold pilsner-style beer<font color="#0000a0">*</font></font></p> <p><font face="Georgia"><font color="#0000a0">*</font><strong><em><font color="#0000a0">I used water instead of beer. </font></em></strong></font><font face="Georgia"><strong><em><font color="#0000a0">KAMUT flour absorbs more liquid than regular flour so I used 3/4 cups + 2 T of water</font> </em></strong></font></p> <p><font face="Georgia"><b>For the butter block:</b><br>340 g (12 ounces / 24 tablespoons) cold unsalted butter<br>2 tablespoons unbleached all-purpose flour</font></p> <p><font face="Georgia"><b>To finish:</b><br>60 grams (1/4 cup) baked baking soda (see notes at end)<br>1 egg yolk beaten with 1 tablespoon milk<br>coarse salt<br>sesame seeds and/or poppy seeds, optional</font></p> <p><b><font face="Georgia">Making the dough:</font></b></p> <p><font face="Georgia">Stir the yeast and 1 tablespoon of the brown sugar into the lukewarm milk and allow to sit until foamy, 5 minutes or so.</font></p> <p><font face="Georgia">Whisk the flour, remaining brown sugar, and salt in a large bowl. Use your fingertips to rub the butter into the flour mixture, breaking it up into tiny flour-coated pieces the size of breadcrumbs. Stir in the yeast mixture and the beer using a wooden spoon or rubber spatula to form a shaggy mass.</font></p> <p><font face="Georgia">Turn the dough out onto an unfloured work surface and knead eight to ten times, until all of the flour is just incorporated. You don't want to over work it, because you don't want the butter to melt too much. The dough will not be a smooth mass; you will see some flecks of butter. It should be soft and tacky, but not sticky. Adjust as needed with flour or water.</font></p> <p><font face="Georgia">Place the dough in a large, clean bowl. <em>You can oil the bowl before placing the dough in it, but I found it wasn’t necessary because of the butter in the dough</em>. Cover with plastic wrap. Place in refrigerator for 8 to 24 hours (24 will give you the best flavor).</font></p> <p><a href="http://lh4.ggpht.com/-SOIcxq-ql8M/U06Y5-n-QgI/AAAAAAAAhls/HmoW-s59sn4/s1600-h/pretzel-croissants_207%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_207" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="pretzel-croissants_207" src="http://lh4.ggpht.com/-PxukwM8vZPo/U06Y6jxX3pI/AAAAAAAAhl0/SXQ19vXYs1c/pretzel-croissants_207_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia"><b>Making the butter block:</b><br>Beat the butter and flour together in the bowl of a stand mixer, using the paddle attachment until it forms a smooth mass (or by hand, using a lot of elbow grease). This should take about a minute. You want the butter to be pliable without beating air into it or melting it.</font></p> <p><font face="Georgia">Spread the butter between 2 large sheets of plastic wrap (or parchment or wax paper), and use a rolling pin to shape into a rectangle that is about 8"x9". Use a straight edge to form corners, but work quickly as you want the butter to stay cool. Wrap in plastic and refrigerate until you're ready to roll out the dough.</font></p> <p><a href="http://lh4.ggpht.com/-Wqupc4MysIY/U06Y7urfiLI/AAAAAAAAhl8/EfLbO7wCuyE/s1600-h/pretzel-croissants_213%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_213" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="pretzel-croissants_213" src="http://lh4.ggpht.com/-zaK-8JiW2mI/U06Y8ATtDOI/AAAAAAAAhmE/SvT_HyU7-sk/pretzel-croissants_213_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a><br></p><b></b> <p><font face="Georgia"><b>1st turn:</b><br>Scatter a little bit of flour on your work surface, then turn the dough out onto it. Roll it out into a rectangle that is 10"x15" and about 1/4" thick. Using your hands, gently pull and stretch the dough to form straight edges and sharp corners. Brush excess flour off of the dough. Set the dough with a long edge facing you.<br>Mentally divide the dough into 3 equal portions. Place the butter block over the right 2/3 of the dough, leaving a 1" border on the outer edges. Fold the empty left portion of the dough over the middle third. Now, lift and fold the right section of dough over that. You should have 3 layers of dough that encase 2 layers of butter. Pinch the outsides and the seams together and lightly press the layers together using a rolling pin. This completes the first turn. Wrap in plastic and refrigerate for 1 hour.</font></p> <p><font face="Georgia"><b>2nd turn:</b><br>Remove the dough from the fridge and set it on your lightly floured work surface. Roll dough out into a 10"x20" rectangle, pulling and stretching to form straight edges and sharp corners. Brush off any excess flour. Set the dough with a long edge facing you. Fold both of the short ends in to the center, leaving a 1/4" gap where they meet (think of a book jacket). Fold one side of the dough over the other. Lightly press the layers together using a rolling pin, and square and sharpen the edges and corners. This completes the second turn. Wrap in plastic and refrigerate for 1 hour.<br><b></b></font></p> <p><font face="Georgia"><b>3rd (and final) turn: </b><br>Lightly dust your work surface and the top of the dough with flour. Roll dough out into a 10" by 15" rectangle. Do another trifold, as done in the first turn (mentally divide into thirds, then fold one third over the center, followed by the last third). Square the edges and sharpen the sides; wipe off excess flour. Wrap in plastic and refrigerate for at least 2 hours, but up to another 24 hours.</font></p> <p><font face="Georgia">(<em>At this point, you can wrap the dough tightly in plastic wrap, slide it into a freezer baggie, and freeze for up to 1 week. Defrost overnight in the refrigerator before proceeding to final shaping</em>.) <strong><em>This is what I did.</em></strong></font></p> <p><strong><em> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-XCuIbOY1xAI/U06Y9K5RjPI/AAAAAAAAhmI/gHWBINYbBIs/s1600-h/pretzel-croissants_208%25255B8%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_208" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_208" src="http://lh3.ggpht.com/-Gqccg-0_ei4/U06Y-Ax0iZI/AAAAAAAAhmU/GbWBSWDXIog/pretzel-croissants_208_thumb%25255B2%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-L6I-mWeXWpY/U06Y_PtWhWI/AAAAAAAAhmc/jW9APEML5gs/s1600-h/pretzel-croissants_211%25255B3%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_211" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_211" src="http://lh5.ggpht.com/-yTJGhcAa2Jc/U06Y_6IHPZI/AAAAAAAAhmg/KL7cM5ogTfw/pretzel-croissants_211_thumb.jpg?imgmax=800" width="244" height="220"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-Y_a2ukij_9Y/U06ZAqYLpaI/AAAAAAAAhmo/suXmbIPkOI8/s1600-h/pretzel-croissants_217%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_217" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_217" src="http://lh3.ggpht.com/-VacsJZ4kUSs/U06ZBQez15I/AAAAAAAAhm0/wPAfUxvU0Kw/pretzel-croissants_217_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-UziW45N90gA/U06ZCDkHB6I/AAAAAAAAhm8/soYctFh0Mv4/s1600-h/pretzel-croissants_220%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_220" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_220" src="http://lh6.ggpht.com/-Ur7GDCWAhjw/U06ZCxyYmgI/AAAAAAAAhnE/HwK6H1l6i7g/pretzel-croissants_220_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-daok9UViKlY/U06ZECXJdHI/AAAAAAAAhnM/TTS5WNJhbYc/s1600-h/pretzel-croissants_221%25255B3%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_221" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_221" src="http://lh6.ggpht.com/-vZXGUQWtMCY/U06ZFgyF4XI/AAAAAAAAhnU/eAdsSk0AGqw/pretzel-croissants_221_thumb.jpg?imgmax=800" width="244" height="220"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-2XXKj63MguM/U06ZGZf34NI/AAAAAAAAhnc/ULrr4vsOU8E/s1600-h/pretzel-croissants_224%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_224" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_224" src="http://lh3.ggpht.com/-7jR9BZjHKn4/U06ZHPAE5bI/AAAAAAAAhnk/AkwpF8E9_EQ/pretzel-croissants_224_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table><br></p></em></strong><b></b> <p><font face="Georgia"><b>Final shaping:</b><br>Line two rimmed baking sheets with parchment paper and set aside.<br>Lightly dust your work surface and top of your dough with flour. Roll out into a 15"x18" rectangle that is ~1/4" thick. Pull and stretch to form straight edges and sharp corners. Patch any holes where butter may have popped through by dusting them with flour. Brush any excess flour off the dough.</font></p> <p><font face="Georgia">Cut the rectangle in half lengthwise, creating two 15"x9" sheets of dough. Using a pizza cutter or bench scraper, cut each piece of dough into three equal strips, the short way. Then cut each strip in half diagonally, so that you left with 6 triangles. Repeat with other piece of dough.</font></p> <p><font face="Georgia">Beginning at the base, roll the triangles up, tugging on the tip to elongate it slightly, then gently pressing it into the dough. Place on the prepared baking sheets with the tips tucked under, and curve the ends to form crescent shapes.<br>Cover the croissants with damp, clean kitchen towels and allow to rise at cool room temperature until they have almost doubled in size and feel spongy, ~2 hours.</font></p> <p><font face="Georgia">At this point, slide the croissants into the refrigerator for 20 minutes while you prepare the dipping solution. Preheat oven to 425° F, positioning one rack in the upper third of the oven, and one in the lower third.</font></p> <p><font face="Georgia"><b>Prepare the dipping solution:</b><br>Add the baked baking soda in 8 cups of cold water and stir until completely dissolved. One by one, dip the croissant dough into the dipping solution, allow the excess to drip off, then set back on the lined trays.</font></p> <p><font face="Georgia"><b>Finish them off (finally):</b><br>Brush the tops with the egg wash, then sprinkle with coarse salt and sesame seeds or poppy seeds, if using.</font></p> <p><font face="Georgia">Slide into preheated oven immediately and bake for 14-18 minutes (rotating pans from front to back and top to bottom halfway through), until they are deeply browned, crispy, and flaky. They should feel light and airy if you pick them up.<br>Transfer to a wire rack to cool for 10 minutes before serving. They are best enjoyed the day they are made, ideally warm from the oven. Store any extras in a paper bag for a day. You can reheat them by placing them in a 350° F oven for ~5 minutes.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-2zr92mKJ8Tg/U06ZIN1iK1I/AAAAAAAAhns/3DcR7IGFx8c/s1600-h/pretzel-croissants_232%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_232" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_232" src="http://lh6.ggpht.com/-rbrk62O3yOM/U06ZIkvlQ8I/AAAAAAAAhnw/Jwf0pKzHDSc/pretzel-croissants_232_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-XdsFEyZC4A0/U06ZJlv27jI/AAAAAAAAhn8/CR9Mwo5p7PE/s1600-h/pretzel-croissants_236%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_236" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_236" src="http://lh3.ggpht.com/-HvY0ILy1G-o/U06ZKQH_-hI/AAAAAAAAhoE/xx2jdlzgtCw/pretzel-croissants_236_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-cAqr3ynB9qU/U06ZLHxQbtI/AAAAAAAAhoM/qU_dQ36WTlw/s1600-h/pretzel-croissants_239%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_239" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_239" src="http://lh4.ggpht.com/-OODAxfl64fY/U06ZLkWbPCI/AAAAAAAAhoQ/7SeITzBj5o8/pretzel-croissants_239_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-2ULj-Hd5Kzc/U06ZMe_u9SI/AAAAAAAAhoc/gZKa9vmoThA/s1600-h/pretzel-croissants_241%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_241" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_241" src="http://lh6.ggpht.com/-m4CmIs0ZACI/U06ZNMFbzxI/AAAAAAAAhok/m3TNm8cJaHE/pretzel-croissants_241_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-W8wHZMWdjSU/U06ZOhOYg0I/AAAAAAAAhos/rNFC0PmwF6Q/s1600-h/pretzel-croissants_244%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_244" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_244" src="http://lh6.ggpht.com/-RMq7ZnvE7dU/U06ZPDGvcuI/AAAAAAAAho0/HA1iu8FXjWo/pretzel-croissants_244_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-MgIxHlYizPg/U06ZQESyfEI/AAAAAAAAho8/Ynw9-FznSX0/s1600-h/pretzel-croissants_247%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_247" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_247" src="http://lh4.ggpht.com/-FaWEdDozI50/U06ZQzmSW-I/AAAAAAAAhpE/1JhqTC-j-LQ/pretzel-croissants_247_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-DpSHiajC7KU/U06ZSHUtQQI/AAAAAAAAhpM/lVIif8Xdytc/s1600-h/pretzel-croissants_252%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_252" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_252" src="http://lh3.ggpht.com/-ChtSC1lfKqs/U06ZSxV9T5I/AAAAAAAAhpU/oek_1pDyPvw/pretzel-croissants_252_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-KyztH-EbMkc/U06ZTpvpVMI/AAAAAAAAhpc/00LfE73XaIY/s1600-h/pretzel-croissants_261%25255B4%25255D.jpg"><font face="Georgia"><img title="pretzel-croissants_261" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="pretzel-croissants_261" src="http://lh6.ggpht.com/-xNGV8luErrk/U06ZU1PsokI/AAAAAAAAhpk/5LR_TSl0nwM/pretzel-croissants_261_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia"><strong>Notes:</strong><br><strong>Baked baking soda</strong> is an alternative to working with lye that still lends pretzels their dark, burnished crust. To make the baked baking soda, spread 1/4 cup (~70 grams) of baking soda out on a baking tray lined with parchment paper or foil (or in a pie pan). It will decrease in weight, but shouldn't decrease in volume. Slide it into an oven that has been preheated to 250° F/120° C and bake for 1 hour. Cool completely, then store in an airtight container at room temperature. If you see lots of pretzels in your future, make a large batch to store since it keeps indefinitely.</font></p> <p><a href="http://lh3.ggpht.com/-mZC9SMMrCDM/U06ZVyKlkII/AAAAAAAAhps/j2wfkjf0CM0/s1600-h/pretzel-croissants_257%25255B3%25255D.jpg"><font face="Georgia"><img title="Pretzel Croissants made with KAMUT" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Pretzel Croissants made with KAMUT" src="http://lh3.ggpht.com/-tVMVb73OuGE/U06ZW8htjnI/AAAAAAAAhp0/VkBk6A4ejYA/pretzel-croissants_257_thumb.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia">Remember to smile while you’re making these. You’ll be rewarded. They are fabulous!</font></p> <p><font face="Georgia">Thanks to Heather of </font><a href="http://www.girlichef.com/2014/04/Pretzel-Croissants.html" target="_blank"><font face="Georgia">girlichef</font></a><font face="Georgia"> for choosing these rolls as the monthly challenge for the Bread Baking Babes.</font></p> <p><font face="Georgia"><b>The Bread Baking Babes </b><b>(current dozen) are</b><b>:</b></font> <ul> <li><a href="http://bakemyday.blogspot.com/"><font face="Georgia">Bake My Day</font></a><font face="Georgia"> - Karen </font> <li><a href="http://etherwork.net/blog/"><font face="Georgia">blog from OUR kitchen</font></a><font face="Georgia"> - Elizabeth </font> <li><a href="http://breadmakingblog.breadexperience.com/"><font face="Georgia">Bread Experience</font></a><font face="Georgia"> - Cathy </font> <li><a href="http://feedingmyenthusiasms.blogspot.com/"><font face="Georgia">Feeding my Enthusiasms</font></a><font face="Georgia"> - Pat/Elle </font> <li><a href="http://www.girlichef.com/"><font face="Georgia">girlichef </font></a><font face="Georgia">- Heather </font> <li><a href="http://lifesafeast.blogspot.com/"><font face="Georgia">Life's a Feast</font></a><font face="Georgia"> - Jamie </font> <li><a href="http://livinginthekitchenwithpuppies.blogspot.com/"><font face="Georgia">Living in the Kitchen with Puppies</font></a><font face="Georgia"> - Natashya </font> <li><a href="http://www.luculliandelights.com/"><font face="Georgia">Lucullian Delights</font></a><font face="Georgia"> - Ilva </font> <li><a href="http://www.mydiversekitchen.com/"><font face="Georgia">My Diverse Kitchen</font></a><font face="Georgia"> - Aparna </font> <li><a href="http://mykitcheninhalfcups.com/"><font face="Georgia">My Kitchen In Half Cups</font></a><font face="Georgia"> - Tanna </font> <li><a href="http://notitievanlien.blogspot.com/"><font face="Georgia">Notitie Van Lien</font></a><font face="Georgia"> - Lien </font> <li><a href="http://thymeforcookingblog.com/"><font face="Georgia">Thyme for Cooking</font></a><font face="Georgia"> - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)</font></li></ul> <p><font face="Georgia"></font> </p> <p><font face="Georgia"><a href="http://www.girlichef.com/2014/04/Pretzel-Croissants.html" target="_blank"><img style="float: left; margin: 0px 10px 0px 0px; display: inline" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw4_YSC6gKfFq4QyQGA1NUbhe1rXxw0Mws7MWOPOICY8Ssifa_kHqfysjKROMKgT-EOk4Wh5uln7nJHyxFJlPJtX_PItAQL47sDkOfCwwK_93UDKYDYDWE6My4zphk-_9tYFvDZ6D9q0f/s1600/BBB+logo+April+2014.png" width="200" align="left" height="199"></a></font></p> <p><font face="Georgia">If you want to join in as a Bread Baking Buddy, just make the <b>Pretzel Croissants</b> <i>(you may adapt)</i> - and then <b>email Heather your link</b> at <b>girlichef (at) yahoo (dot) com</b>. <b>Submissions are due by April 29th</b>. Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.</font></p> <p> </p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking! </font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-19960745017712700092014-04-13T09:23:00.000-07:002014-08-05T07:40:40.960-07:00A Sourdough Bread for all Seasons and Flours<p><font face="Georgia">I set out to make the sourdough sandwich bread that was featured in the Artisan Bread Bakers Facebook group. One of the bakers shared her recipe for a kid-friendly sourdough with a soft crust. This sounded like a wonderful recipe so I decided to make it immediately.</font></p> <p><font face="Georgia">Somewhere along the way, I got the inspiration to try this formula using three different types of flours. It was a rewarding experiment.</font></p> <p><a href="http://lh4.ggpht.com/-z3h30jWfoUI/U0q5x-F26MI/AAAAAAAAhkg/BycAKOY8svM/s1600-h/soft-crust-sourdough_6185.jpg"><font face="Georgia"><a href="http://lh4.ggpht.com/-z3h30jWfoUI/U0q5x-F26MI/AAAAAAAAhko/RkXPQfBxD5M/s1600-h/soft-crust-sourdough_618%25255B2%25255D.jpg"><img title="Soft Crust Sourdough" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Soft Crust Sourdough" src="http://lh6.ggpht.com/-WtnjRYpHk44/U0q5zc6aw2I/AAAAAAAAhhQ/PhzzNQfVBCc/soft-crust-sourdough_618_thumb%25255B2%25255D.jpg?imgmax=800" width="500" height="333"></a></font></a></p> <p> </p> <p><font face="Georgia">I made three different loaves: one using regular all-purpose flour, another using all-purpose Spelt flour and the other using white KAMUT flour. </font></p> <p><font face="Georgia">I followed the same formula but made slight adjustments to the hydration due to the absorption characteristics of each flour. </font></p> <p><font face="Georgia">Each loaf is shaped into a batard shape, but scored differently. Each loaf is unique in flavor and texture due to the characteristics of the different types of flour and the scoring method used.</font></p> <p><a href="http://lh4.ggpht.com/-0Sg8O0TgsMQ/U0q50agErmI/AAAAAAAAhkw/V5l3DF8HQnw/s1600-h/soft-crust-sourdough_8165.jpg"><font face="Georgia"><a href="http://lh4.ggpht.com/-0Sg8O0TgsMQ/U0q50agErmI/AAAAAAAAhk0/Hc970IKzsrw/s1600-h/soft-crust-sourdough_816%25255B3%25255D.jpg"><img title="Crumb shot Soft Crust Sourdough" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Crumb shot of Soft Crust Sourdough" src="http://lh6.ggpht.com/-asppWy_vnlE/U0q52uph9ZI/AAAAAAAAhho/-4AlFnjxQgM/soft-crust-sourdough_816_thumb%25255B3%25255D.jpg?imgmax=800" width="500" height="450"></a></font></a></p> <h2><font color="#804000" size="4"></font><font face="Georgia"> </font></h2> <p><font face="Georgia">I call this a sourdough bread for all seasons and flours because it can be made with different types of flours, but it can also be baked as a soft crust sourdough sandwich loaf in a loaf pan (or freeform) to please picky kids or adults or if you prefer a chewy crust, bake it freeform on the baking stone at a higher temperature and reduce the bake time.</font></p> <p> </p> <h2><font color="#804000" size="4" face="Georgia">Sourdough Bread for all seasons </font></h2> <p><font face="Georgia">Adapted from <em><a href="https://www.facebook.com/groups/ArtisanBakers/10152797236738009/" target="_blank">Kid Friendly Soft Crust Sourdough</a></em> by Nancy Winkelmann</font></p> <p><font face="Georgia">Makes: 1 Loaf</font></p> <p><strong><font face="Georgia">Leaven: </font></strong><font face="Georgia">This bread uses a 166% hydration starter. Refresh the starter as follows:</font></p> <p><font face="Georgia">In the evening combine:</font></p> <p> <table cellspacing="0" cellpadding="2" width="510" border="0"> <tbody> <tr> <td valign="top" width="182"><strong><font face="Georgia">All-purpose or Bread Flour</font></strong></td> <td valign="top" width="164"><strong><font face="Georgia">Spelt Flour</font></strong></td> <td valign="top" width="162"><strong><font face="Georgia">KAMUT Flour</font></strong></td></tr> <tr> <td valign="top" width="182"><font face="Georgia">1/8 cup starter</font></td> <td valign="top" width="164"><font face="Georgia">1/8 cup Spelt starter</font></td> <td valign="top" width="162"><font face="Georgia">1/8 cup KAMUT starter</font></td></tr> <tr> <td valign="top" width="182"><font face="Georgia">7/8 cup water</font></td> <td valign="top" width="164"><font face="Georgia">3/4 cup water</font></td> <td valign="top" width="162"><font face="Georgia">1 cup water</font></td></tr> <tr> <td valign="top" width="182"><font face="Georgia">7/8 cup AP or Bread flour</font></td> <td valign="top" width="164"><font face="Georgia">7/8 cup Spelt flour</font></td> <td valign="top" width="162"><font face="Georgia">7/8 cup KAMUT flour</font></td></tr> <tr> <td valign="top" width="182"><font face="Georgia">1/2 tablespoon rye flour</font></td> <td valign="top" width="164"><font face="Georgia">1/2 tablespoon rye flour</font></td> <td valign="top" width="162"><font face="Georgia">1/2 tablespoon rye flour</font></td></tr></tbody></table></p> <p><font face="Georgia">Cover and leave the leaven at room temperature until it is bubbly, active, and passes the float test (8-12 hours). </font></p> <p><em><font face="Georgia">It took my all-purpose and Spelt leavens about 14-16 hours to ripen, but it only took the KAMUT leaven 8 hours. I fed all of the starters before I began this process, but the all-purpose and Spelt starters hadn’t been fed for a few weeks before being fed. The KAMUT starter had been fed and used recently so the leaven ripened much quicker.<br></font></em></p> <p><strong><font face="Georgia">Formula:</font></strong></p> <p><font face="Georgia">260g refreshed starter (all of above)<br>108g water (75F) *<br>88g milk (75F) *<br>15g honey<br>8g coconut oil, melted (or vegetable oil)<br>1 small egg, beaten<br>465g flour (Bread flour, AP flour, all-purpose Spelt, or white KAMUT) <br>15g sea salt (after autolyse)</font></p> <p><font face="Georgia">* <em>I used the same amount of liquid in the final dough for each version. </em></font></p> <p><em><font face="Georgia"><strong>Water absorption of the three different flours compared to bread flour:</strong> </font></em></p> <ul> <li><em><font face="Georgia"><strong>All-purpose flour:</strong> The original formula utilizes bread flour. I used all-purpose flour so I had to add a little more flour during mixing to keep it from being too sticky. I used the same amount of water in the levain as you would for bread flour.</font></em></li> <li><em><font face="Georgia"><strong>Spelt flour:</strong> Spelt doesn’t absorb water as well as bread flour so I reduced the amount of liquid in the levain and added a bit more flour to the final dough. </font></em></li> <li><font face="Georgia"><em><strong>KAMUT flour</strong>: KAMUT absorbs water better than bread flour so I increased the amount of water in the levain and reduced the amount of flour used in the final dough by 30g.</em> </font></li></ul> <p><font face="Georgia"><strong></strong></font> </p> <p><font face="Georgia"><strong>Mix and Autolyse</strong>: Measure your starter into a large bowl, and set aside. In a separate bowl, combine all the wet ingredients (water, milk, honey, coconut oil, and egg). Pour wet ingredients into starter, and stir to combine. Add flour to the wet mixture, and stir or mix until no dry bits remain. Cover bowl and autolyse for 20 minutes.</p></font> <p><font face="Georgia">After autolyse, add salt, and work into dough using pinch/stretch/fold (if mixing by hand), or by mixer. If using a mixer, mix about 2 minutes. If kneading by hand, turn out onto surface and knead, stretch/fold until smooth (about 5 minutes). Dough is easy to work with, and not overly sticky. </font></p> <p><font face="Georgia"><strong>Bulk Ferment</strong>: Place dough in a large oiled bowl, cover and bulk ferment about 4 hours, performing 2 stretch/folds during the first 90 minutes. Dough will increase by more than half, and become pillowy.</font></p> <p><font face="Georgia">Turn out dough onto lightly floured surface, shape into a rough round and bench rest 10 minutes.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-GjeUTbYHJWU/U0q53ZpKgSI/AAAAAAAAhhw/kFTUq-okl8c/s1600-h/soft-crust-sourdough_107%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_107" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_107" src="http://lh5.ggpht.com/-jW4PqJXLkHc/U0q54GqyO2I/AAAAAAAAhh4/5TA5J21NjM4/soft-crust-sourdough_107_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-r0NeRqe83iA/U0q545mgYVI/AAAAAAAAhiA/HVLxra7PNdE/s1600-h/soft-crust-sourdough_111%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_111" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_111" src="http://lh5.ggpht.com/-c7C30M0-zCU/U0q55tSwBpI/AAAAAAAAhiI/H19Q4oAUcT8/soft-crust-sourdough_111_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><br><font face="Georgia"><strong>Shaping:</strong> Shape dough gently without degassing. These loaves do really well shaped in the batard shape.<em> Or you can shape them into a regular loaf shape and bake in a loaf pan</em>. <em>See variation at the bottom of the post for directions.</em> </font></p> <p><font face="Georgia">Place the loaf seam side up in flour-dusted, linen-lined basket or banneton. </font></p> <p><a href="http://lh3.ggpht.com/-FXbjvgPy8Hc/U0q56VmbGFI/AAAAAAAAhiQ/qvD8GzGBrQE/s1600-h/soft-crust-sourdough_112%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_112" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="soft-crust-sourdough_112" src="http://lh3.ggpht.com/-NBvHn1f7Imw/U0q57AEsvcI/AAAAAAAAhiY/lG3FLcutTLE/soft-crust-sourdough_112_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a><br></p> <p><font face="Georgia"><strong>Final Proof: </strong></font><font face="Georgia">This loaf can be baked the same day, or retarded overnight in the fridge. (You can do this for up to 2 days and still got good results). If you are making two loaves instead of one, you can stagger your baking over two days, rather than baking two loaves at once.</font></p> <p><font face="Georgia"><em>I baked the Spelt loaf the same day, but retarded the all-purpose and the KAMUT loaves overnight.</em> <em>I got good oven spring with all three loaves.</em></font></p> <p><font face="Georgia">If baking the same day, continue to prove dough (covered) at room temperature for an additional 2-3 hrs. If retarding, this can be baked directly from the fridge, or proofed on the counter for 30-60 minutes.<br></font></p> <p><font face="Georgia"><strong>Preheat oven to 400F with baking stone</strong> (at least 30 minutes). Sprinkle semolina on your peel or place the proofed loaf on parchment paper. If you aren’t using parchment paper, a little flour on the bottom of your loaf helps prevent the dough from sticking to the peel, and lets it slide right onto the baking stone cleanly. </font></p> <p><font face="Georgia"><strong>Score Loaf</strong>: Invert loaf onto parchment paper and score. <em>As I mentioned, I tried three different scoring methods. I used 3 slashes on the Spelt loaf (first loaf below). I slashed the all-purpose flour-loaf directly down the center (middle photos) and added some slashes along the sides. For the KAMUT loaf (third set of photos below), I used a zig zag scoring method using a straight-edge lame. Each scoring method produced a unique loaf.</em></font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-ewKhe-4Xmks/U0q58OuuhKI/AAAAAAAAhig/wy2Tyul-uYE/s1600-h/soft-crust-sourdough_115%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_115" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_115" src="http://lh5.ggpht.com/-6T48lJ_OwiM/U0q58uRgzTI/AAAAAAAAhio/B9AvJP_m6Og/soft-crust-sourdough_115_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-f3UVXm42ZkM/U0q59tjIrYI/AAAAAAAAhiw/cv-1d2aNjyM/s1600-h/soft-crust-sourdough_207%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_207" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_207" src="http://lh3.ggpht.com/-BZSUSkwQF4I/U0q5-JS4uXI/AAAAAAAAhi4/5A_s9WkVV5c/soft-crust-sourdough_207_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-8wdwOZZv0iI/U0q5_EcxUtI/AAAAAAAAhjA/Cgi5BIa8mYM/s1600-h/soft-crust-sourdough_123%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_123" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_123" src="http://lh5.ggpht.com/-MF2mIjXNvG8/U0q5_0EHrdI/AAAAAAAAhjI/Bta0El3RjbY/soft-crust-sourdough_123_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-fhfS9SdU-m0/U0q6AnmrDyI/AAAAAAAAhjQ/R979-3Q6fN4/s1600-h/soft-crust-sourdough_202%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_202" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_202" src="http://lh4.ggpht.com/-2TbHZVNLk6Y/U0q6Bcecx8I/AAAAAAAAhjY/2K9q0lOR0xs/soft-crust-sourdough_202_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-VwLQj9gJVMk/U0q6CJtWOuI/AAAAAAAAhjg/LJfisDkg0hI/s1600-h/soft-crust-sourdough_144%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_144" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_144" src="http://lh4.ggpht.com/-XhLMZR2DTB0/U0q6CoBXFNI/AAAAAAAAhjo/z0yGTubj4Ls/soft-crust-sourdough_144_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-8MuCYZ0vh98/U0q6Dt09s4I/AAAAAAAAhjw/-8KOKm_BWnI/s1600-h/soft-crust-sourdough_212%25255B4%25255D.jpg"><font face="Georgia"><img title="soft-crust-sourdough_212" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="soft-crust-sourdough_212" src="http://lh6.ggpht.com/-PK-RtJ-Zd0E/U0q6EZiSBiI/AAAAAAAAhj4/73cqYQAL60Q/soft-crust-sourdough_212_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia"><strong>Baking:</strong> Slide the loaf (on the parchment paper) onto the preheated baking stone, spritz with water (using a spray bottle), and immediately close the door. Bake 20 minutes.</font></p> <p><em><font face="Georgia">You can cover the loaf with a roasting pan during the first 20 minutes, then remove and follow the directions below. I didn’t use a roasting pan. I just baked the loaf uncovered on the baking stone the entire time. It didn’t take my loaf 40 minutes to bake so adjust the time accordingly.</font></em></p> <p><font face="Georgia">After 20 minutes, reduce oven to 350F. Bake an additional 20-25 minutes, rotating once for even browning. The bread will have a pale blonde crust.</font></p> <p><font face="Georgia"><strong>Cool completely on wire rack</strong>. Store bread in plastic bag for soft crust.</font></p> <p><a href="http://lh5.ggpht.com/-63e9XJPaHrw/U0q6FbTpOjI/AAAAAAAAhk8/EQceOFvJKrw/s1600-h/soft-crust-sourdough_9155.jpg"><font face="Georgia"><a href="http://lh5.ggpht.com/-63e9XJPaHrw/U0q6FbTpOjI/AAAAAAAAhlE/YcMwdIB_OAA/s1600-h/soft-crust-sourdough_915%25255B4%25255D.jpg"><img title="Soft Crust Sourdough" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Soft Crust Sourdough" src="http://lh4.ggpht.com/-ihw_7rJ1eU0/U0q6GspHAQI/AAAAAAAAhkQ/1AevmsPTf20/soft-crust-sourdough_915_thumb%25255B4%25255D.jpg?imgmax=800" width="500" height="333"></a></font></a><br></p> <p><font face="Georgia"><strong>Variation</strong>: This bread can also be made in loaf pans. Bake uncovered (in the loaf pan without the baking stone) at 350F for 40 minutes. After baking, brush top of hot loaf with butter, if desired.</font></p> <p><font face="Georgia">Thanks to Nancy for sharing her recipe for this wonderful soft crust sourdough.</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-60582529782545874292014-04-07T18:22:00.000-07:002014-08-05T07:40:40.972-07:00Chocolate Bunny-Bear Bread and Memories<p><font face="Georgia">I have fond memories of Easter with my family. Everyone would get dressed up, even my brother, and after church, we would have our photos taken. I didn’t particularly like getting my photo made. I still don’t, but I did enjoy wearing the matching Easter outfits my mom made for my sisters and I. Sometimes, we even had hats and purses to go with the dresses. That was a lifetime ago when little girls still wore dresses most of the time, even to school. </font></p> <p><img title="Chocolate Bunny-Bear Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Chocolate Bunny-Bear Bread" src="http://lh3.ggpht.com/-WdbDoarXI1E/U0NPG4i8KbI/AAAAAAAAheA/2qvA11dqXsY/chocolate-bunny-bread_415_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="333"><font face="Georgia"></font></p> <p><font face="Georgia">On Easter Sunday, we sometimes got a chocolate bunny in our basket along with jelly beans and other goodies. It was extra special when you got a chocolate bunny. I continued this tradition with my sons. They always enjoyed biting the bunny’s ear off first. I know, but that’s what little boys do.</font></p> <p><font face="Georgia">This year, I decided to create a new tradition by making Chocolate Easter Bunny Bread. I seem to be better at shaping bears than bunnies so this one looks more like a bear than a bunny. </font></p> <p><font face="Georgia">I’m calling it a Chocolate Easter Bunny-Bear Bread because I can. From some angles, he sort of looks like Piglet from Winnie the Pooh and Friends. I like Piglet, but I wanted a bunny so I’m sticking with Bunny-Bear.</font></p> <p><a href="http://lh6.ggpht.com/-PCtPA0CXSsY/U0NPH_hPrbI/AAAAAAAAheI/i63qsY0wUq0/s1600-h/chocolate-bunny-bread_42%25255B5%25255D.jpg"><img title="Chocolate Bunny-Bear Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="Chocolate Bunny-Bear Bread" src="http://lh4.ggpht.com/-XaAfu-kUV7g/U0NPI7JhjEI/AAAAAAAAheQ/IIQWDI2HVfU/chocolate-bunny-bread_42_thumb%25255B2%25255D.jpg?imgmax=800" width="333" height="500"></a></p> <p><font face="Georgia">My oldest son told me that most of the chocolate bunnies he got in his Easter baskets had yellow eyes so I used yellow skittles for this bunny-bear’s eyes.</font></p> <p><font face="Georgia">I only had one cup of all-purpose flour so I made up the difference with home-milled white whole wheat flour that I sifted (about five times) to remove a lot of the bran. It worked pretty well. The whole wheat gave the loaf a darker color, but I’m okay with that.</font></p> <p><font face="Georgia">The dough for this chocolate bunny bread is very easy to make. It can be mixed and proofed in a bread machine. Then the dough is removed from the pan, the bunny loaf is shaped and allowed to proof, then you bake it, cool it and decorate (if desired). The dough can be prepared in all-size bread machines.</font></p> <p><font face="Georgia"></font> </p> <h2><font color="#804000" size="4" face="Georgia">Chocolate Easter Bunny-Bear Bread</font></h2> <p><font face="Georgia">Makes: 1 Loaf</font></p> <p><font face="Georgia">Adapted from: </font><a title="http://www.breadexperience.com/easter-bread-recipe.html" href="http://www.breadexperience.com/easter-bread-recipe.html"><font face="Georgia">http://www.breadexperience.com/easter-bread-recipe.html</font></a></p> <p><strong><font face="Georgia">Ingredients:</font></strong></p> <p><strong><em><font face="Georgia">Dough</font></em></strong></p><strong><em></em></strong> <ul> <li><font face="Georgia">2/3 cup milk</font></li> <li><font face="Georgia">1 large egg</font></li> <li><font face="Georgia">2 tablespoons butter, cut up</font></li> <li><font face="Georgia">2 teaspoons pure vanilla extract</font></li> <li><font face="Georgia">1/2 teaspoon salt</font></li> <li><font face="Georgia">1 cup unbleached all-purpose flour</font></li> <li><font face="Georgia">1 1/4 cups white whole wheat, sifted (several times)</font></li> <li><font face="Georgia">1/3 cup sugar</font></li> <li><font face="Georgia">3 tablespoons unsweetened cocoa powder</font></li> <li><font face="Georgia">2 1/2 teaspoons<strong> </strong>Bread Machine Yeast</font></li> <li><font face="Georgia">2 tablespoons milk, for brushing</font></li> <li><font face="Georgia">chocolate morsels </font></li></ul> <p><strong><font face="Georgia"><em>Decorations</em> (optional)</font></strong></p> <ul> <li><font face="Georgia">Jelly beans or other candy (<em>I used Skittles</em>)</font></li> <li><font face="Georgia">Decorating icing, optional<br> </font></li></ul> <p><font face="Georgia"><strong>Directions</strong>:</font> <p><font face="Georgia">Measure milk, egg, butter, vanilla, salt, flours, sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer.</font> <p><font face="Georgia">Process on <strong>dough/manual</strong> cycle. </font></p> <p><font face="Georgia">When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. </font></p> <p><font face="Georgia"><strong>For body</strong>, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach.</font></p> <p><font face="Georgia"><strong>For nose</strong>, pinch off 1/2-inch ball from remaining dough; place on center of head. </font></p> <p><font face="Georgia">Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. <strong>For arms</strong>, arrange 2 ropes across body; attach by tucking one end of each under body. </font> <p><font face="Georgia">Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. </font> <p><font face="Georgia"></font> </p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-vvVuEcAb9tg/U0NPJrey9bI/AAAAAAAAheU/E2TM7NBG8aQ/s1600-h/chocolate-bunny-bread_01%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_01" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_01" src="http://lh6.ggpht.com/-c5klBXSP1U4/U0NPKaJND2I/AAAAAAAAheg/OslMjhdtWF0/chocolate-bunny-bread_01_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/--e4xxZ3kg6k/U0NPLPOdXUI/AAAAAAAAheo/eTcfOAEKwY0/s1600-h/chocolate-bunny-bread_04%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_04" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_04" src="http://lh5.ggpht.com/-zdm87gWZ8_w/U0NPLuW3xxI/AAAAAAAAhew/Cjahj-eN2mI/chocolate-bunny-bread_04_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-APVYHW9ZhvE/U0NPMj-9bjI/AAAAAAAAhe4/UrCbkuEjLq0/s1600-h/chocolate-bunny-bread_06%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_06" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_06" src="http://lh5.ggpht.com/-U4sI21fmplk/U0NPNfroTvI/AAAAAAAAhfA/9Yi6iu88PYM/chocolate-bunny-bread_06_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-2fDVbHCiljo/U0NPOMAzPGI/AAAAAAAAhfI/Yo9RiQue-_E/s1600-h/chocolate-bunny-bread_07%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_07" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_07" src="http://lh6.ggpht.com/-i8st9E3BZPQ/U0NPOk-kIcI/AAAAAAAAhfQ/odmtrY0yAbM/chocolate-bunny-bread_07_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-9o6HlUSDH_I/U0NPPRzSPSI/AAAAAAAAhfY/emRxFKILwkc/s1600-h/chocolate-bunny-bread_08%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_08" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_08" src="http://lh6.ggpht.com/-S4epbtGSMtM/U0NPP6Rb3CI/AAAAAAAAhfc/yyQ-4RYDIBc/chocolate-bunny-bread_08_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-LaPQvWITK2Q/U0NPQwTUlfI/AAAAAAAAhfo/qbZAuYNr1Aw/s1600-h/chocolate-bunny-bread_10%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_10" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_10" src="http://lh4.ggpht.com/-Mq3Vh0hOhXk/U0NPRUDTAqI/AAAAAAAAhfw/una1EdP7qfc/chocolate-bunny-bread_10_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr> <tr> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-FlttqDizg2A/U0NPSKYnqtI/AAAAAAAAhf4/2fWsqCjTWj4/s1600-h/chocolate-bunny-bread_22%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_22" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_22" src="http://lh3.ggpht.com/-kWIkHjgK1go/U0NPSk_BSiI/AAAAAAAAhgA/T97YIUEmz4Y/chocolate-bunny-bread_22_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh3.ggpht.com/-TUtD2QF1b7A/U0NPTVtOTgI/AAAAAAAAhgI/iDfJ8mviOdQ/s1600-h/chocolate-bunny-bread_23%25255B4%25255D.jpg"><font face="Georgia"><img title="chocolate-bunny-bread_23" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="chocolate-bunny-bread_23" src="http://lh6.ggpht.com/-DqvAAN4IGfk/U0NPUF_G_6I/AAAAAAAAhgQ/iqUsq8_ftwY/chocolate-bunny-bread_23_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><em><font face="Georgia">I started out following the directions, and he actually looked like a bunny to begin with, but he didn’t have any feet. I just couldn’t bring myself to leave off his feet (per the original instructions) so I took a little bit of dough from his ears and arms and made feet. Then I reshaped the ears and arms. The feet were too small (photo #4 above). So I took a little bit more dough from the ears and arms and shaped bigger feet (photo #5 above). I kept pulling and reshaping the ears to make them longer, but they kept snapping back so I just left them. The arms looked okay until they were proofed. They had a mind of their own.</font></em></p> <p><font face="Georgia">Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. </font></p> <p><font face="Georgia"><em>After the final proof, I brushed the top of the loaf with milk right before I placed it in the oven to bake.</em> </font></p> <p><font face="Georgia">Bake at 350°F for 25 to 35 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack. </font></p> <p><font face="Georgia">Decorate as desired. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-zMZjt4JhTr0/U0NPVLZhlSI/AAAAAAAAhgY/8dDTsqBeyEA/s1600-h/chocolate-bunny-bread_27%25255B15%25255D.jpg"><font face="Georgia"><img title="Chocolate Bunny-Bear Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Chocolate Bunny-Bear Bread" src="http://lh4.ggpht.com/-BKlValc9TnM/U0NPVum6vBI/AAAAAAAAhgc/EfX_8_VSZaA/chocolate-bunny-bread_27_thumb%25255B6%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-2f9bbiw1iRs/U0NPWgnHfAI/AAAAAAAAhgo/BzIhO-YUfvc/s1600-h/chocolate-bunny-bread_511%25255B6%25255D.jpg"><font face="Georgia"><img title="Chocolate Bunny-Bear Bread" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="Chocolate Bunny-Bear Bread" src="http://lh4.ggpht.com/-f5MYljxedvQ/U0NPXWdbo5I/AAAAAAAAhgs/Pn76_vzrfec/chocolate-bunny-bread_511_thumb%25255B3%25255D.jpg?imgmax=800" width="240" height="160"></font></a></td></tr></tbody></table> <p><a href="http://lh5.ggpht.com/-zMZjt4JhTr0/U0NPVLZhlSI/AAAAAAAAhgY/8dDTsqBeyEA/s1600-h/chocolate-bunny-bread_27%25255B15%25255D.jpg"><font face="Georgia"></font></a><font face="Georgia"></font> </p> <p><font face="Georgia">I hope you enjoy my Chocolate Bunny-Bear Bread. I put this loaf in the freezer to enjoy on Easter. I’ll let you know how it tastes.</font></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> <p><font face="Georgia"></font> </p> <p><a href="http://lh5.ggpht.com/-2f9bbiw1iRs/U0NPWgnHfAI/AAAAAAAAhgo/BzIhO-YUfvc/s1600-h/chocolate-bunny-bread_511%25255B6%25255D.jpg"><font face="Georgia"></font></a> </p> <p><font face="Georgia"></font> </p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> <p><font face="Georgia"></font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0tag:blogger.com,1999:blog-8897241640699505066.post-45672575523360078932014-04-01T18:48:00.000-07:002014-08-05T07:40:41.032-07:00Mini Baguettes and the Train around London<p><font face="Georgia">When I visited the UK last year, I toured around London with my son on the train system. It was definitely an experience! Not a bad one just a little hectic at times trying to make sure we were on the right line and knew which stop to take so we didn’t miss our next transfer. </font></p> <p><a href="http://lh3.ggpht.com/-a44o4ilBTTw/Uztr53YQJPI/AAAAAAAAhao/hoyuB4why6E/s1600-h/kamut-baguettes_181_thumb2%25255B6%25255D.jpg"><font face="Georgia"><img title="Mini KAMUT Baguettes" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Mini KAMUT Baguettes" src="http://lh4.ggpht.com/-gcrK1d3qLeQ/Uztr7poGVsI/AAAAAAAAhaw/qQUStza57WI/kamut-baguettes_181_thumb2_thumb%25255B6%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia">I decided it was best not to rent a car while I was over there because 1) I had never been to London; 2) I’m directionally challenged at the best of times; and 3) they drive on a different side of the road than we do in America. It was confusing enough just figuring out which way the cars would be coming at you when you wanted to cross the street. You can laugh all you want, but they actually have signs in a lot of areas that tell you which direction traffic is coming from. Good thing too.</font></p> <p><font style="background-color: #ffff00"></font><font face="Georgia">We utilized the London transit system and as a result, were able to enjoy a totally different view of London. The train stations were so big, they reminded me of an airport.</font> </p> <p><font face="Georgia">In these stations, they had all sorts of shops and places to eat. This made things very convenient. While you were waiting to catch the train, you could shop and have lunch. Or bring your food to enjoy on the train ride. This might seem silly, but I’m used to MARTA, the Atlanta rapid transit system, and you don’t eat on those trains. Well some people do, but that’s another story.</font></p> <p><font face="Georgia">I really liked the sandwiches over there. I love bread, but I’ve never been a big sandwich eater, mainly because I don’t like mayonnaise. I’ve also never been fond of the infamous BLT sandwich nor do I enjoy ketchup, but I like mustard. I also like PB&J sandwiches, egg salad, tuna salad and some ham and turkey sandwiches, but only if they are spread with mustard. Well it just so happens that they eat mustard over there. It’s a different mustard, but mustard just the same. I was okay with that!</font></p> <p><a href="http://lh5.ggpht.com/-2vJ0O5lUVZQ/Uztr8ibjL6I/AAAAAAAAha4/cCkTf48INGw/s1600-h/baguettes-in-London5.jpg"><font face="Georgia"><img title="baguettes-in-London" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="baguettes-in-London" src="http://lh5.ggpht.com/-05MLItPOAj8/Uztr9s-HOVI/AAAAAAAAhbA/O0T5PWP-noo/baguettes-in-London_thumb2.jpg?imgmax=800" width="500" height="333"></font></a></p> <p><font face="Georgia">While we were waiting on a train one day, we went in a place to eat and found these sandwiches made with mini baguettes (photo above). They had all different kinds, but I enjoyed the one filled with tuna.</font></p> <p><font face="Georgia">I liked the sandwich so much I decided to recreate it when I got home. I finally got around to making some this past weekend. </font></p> <p><font face="Georgia">These mini baguettes are very easy and can be made in about 4 hours, not including the overnight <i>Pâte Fermentée</i>. Since I made these with KAMUT all-purpose white flour, I had to adjust the hydration in the final dough. Instead of 70% hydration, these are about 84% hydration, but keep in mind that KAMUT flour is more absorbent than regular bread flour so if you use regular bread flour, you might want to reduce the hydration to 70-75%.</font></p> <p><a href="http://lh6.ggpht.com/-HhM34beeKoU/Uztr-teAcmI/AAAAAAAAhbI/PEKXzKvyptk/s1600-h/kamut-baguettes_182_thumb2%25255B7%25255D.jpg"><font face="Georgia"><img title="Mini KAMUT Baguettes" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Mini KAMUT Baguettes" src="http://lh5.ggpht.com/-UVqVIVxSZac/Uztr_8JmgjI/AAAAAAAAhbQ/8ir3VV3I9vg/kamut-baguettes_182_thumb2_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia"></font> </p> <h2><font face="Georgia"><font size="4"><font color="#804000">Mini </font><font color="#804000">Pâte Fermentée</font></font> <font color="#804000" size="4">Baguettes with KAMUT</font></font></h2> <p><font face="Georgia">Adapted from: <em>The Fundamental Techniques of Classic Bread Baking</em> by The French Culinary Institute</font></p> <p><font face="Georgia">Yield: 4 Small Baguettes</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="214"><strong><font face="Georgia">Ingredient</font></strong></td> <td valign="top" width="122"><strong><font face="Georgia">Amount</font></strong></td> <td valign="top" width="114"><strong><font face="Georgia">Baker’s %</font></strong></td></tr> <tr> <td valign="top" width="214"> <p><em><font face="Georgia">Pâte Fermentée*</font></em></p></td> <td valign="top" width="122"><font face="Georgia"></font></td> <td valign="top" width="114"><font face="Georgia"></font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">All-purpose White KAMUT flour</font></td> <td valign="top" width="122"><font face="Georgia">25 grams</font></td> <td valign="top" width="114"><font face="Georgia">100%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Water</font></td> <td valign="top" width="122"><font face="Georgia">17 grams</font></td> <td valign="top" width="114"><font face="Georgia">68%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Kosher salt</font></td> <td valign="top" width="122"><font face="Georgia">pinch</font></td> <td valign="top" width="114"><font face="Georgia">2%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Instant yeast</font></td> <td valign="top" width="122"><font face="Georgia">pinch</font></td> <td valign="top" width="114"><font face="Georgia">2%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia"></font></td> <td valign="top" width="122"><font face="Georgia"></font></td> <td valign="top" width="114"><font face="Georgia"></font></td></tr> <tr> <td valign="top" width="214"><em><font face="Georgia">Final Dough:</font></em></td> <td valign="top" width="122"><font face="Georgia"></font></td> <td valign="top" width="114"><font face="Georgia"></font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">All-purpose White KAMUT flour</font></td> <td valign="top" width="122"><font face="Georgia">385 grams</font></td> <td valign="top" width="114"><font face="Georgia">100%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Water</font></td> <td valign="top" width="122"><font face="Georgia">325 grams</font></td> <td valign="top" width="114"><font face="Georgia">84%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Kosher salt</font></td> <td valign="top" width="122"><font face="Georgia">7.5 grams</font></td> <td valign="top" width="114"><font face="Georgia">2%</font></td></tr> <tr> <td valign="top" width="214"><font face="Georgia">Instant yeast</font></td> <td valign="top" width="122"><font face="Georgia">1 grams</font></td> <td valign="top" width="114"><font face="Georgia">.25%</font></td></tr> <tr> <td valign="top" width="214"> <p><em><font face="Georgia">Pâte Fermentée</font></em></p></td> <td valign="top" width="122"><font face="Georgia">42 grams</font></td> <td valign="top" width="114"><font face="Georgia">11%</font></td></tr> <tr> <td valign="top" width="214"><strong><font face="Georgia">Total</font></strong></td> <td valign="top" width="122"><strong><font face="Georgia">760.5 grams</font></strong></td> <td valign="top" width="114"><strong><font face="Georgia">197.25%</font></strong></td></tr></tbody></table> <p><em><font face="Georgia">* The formulas for Pâte Fermentée seem to make way too much for one batch so I reduced the formula by 4. </font></em></p> <p><strong><font face="Georgia"></font></strong> </p> <p><font face="Georgia"><strong>Making the </strong><em><strong>Pâte Fermentée:</strong> </em> </font></p> <p><font face="Georgia">Combine the KAMUT flour, salt, yeast and water in a small bowl. Mix by hand until completely blended and knead a minute on the counter. It will be quite stiff. Place it back in the bowl and cover with plastic wrap. Let it rest in the refrigerator at least 8 hours or overnight.</font></p> <p><font face="Georgia">The next day, remove the <em>Pâte Fermentée </em>from the refrigerator, cut it into several pieces, cover the pieces with plastic wrap, and let them warm up to room temperature before mixing into the dough.</font></p> <p><a href="http://lh6.ggpht.com/-Psyt3fPxYlI/UztsA_gnQ8I/AAAAAAAAhbY/jRu5VspgAOA/s1600-h/kamut-baguettes_104%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_104" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="kamut-baguettes_104" src="http://lh4.ggpht.com/-Tu8tXPLbM3Q/UztsB4P9mmI/AAAAAAAAhbg/Tl7Q8YxxNjw/kamut-baguettes_104_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></p> <p><strong><font face="Georgia"></font></strong> </p> <p><strong><font face="Georgia">Autolyse:</font></strong></p> <p><font face="Georgia">In the bowl of a stand mixer, combine the KAMUT flour and water using a dough hook. Mix on low speed until the mixture is blended. Turn the mixer off and let the dough autolyse for 15 minutes.</font></p> <p><strong><font face="Georgia">Mix:</font></strong></p> <p><font face="Georgia">Add the salt, yeast and <em>Pâte Fermentée </em>and mix on low speed for 2 to 3 minutes. Increase the speed and mix for about 5 minutes, or until the dough comes together but is still slightly sticky. </font></p> <p><strong><font face="Georgia">Bulk Rise:</font></strong></p> <p><font face="Georgia">Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it ferment at room temperature for 1 hour.</font></p> <p><font face="Georgia">After an hour, uncover the dough and fold it. Cover the dough again with plastic wrap and let it ferment for 1 hour.</font></p> <p><a href="http://lh3.ggpht.com/-0Fhl0_bd6Ww/UztsCzvQajI/AAAAAAAAhbo/2Tdh3VZc4Iw/s1600-h/kamut-baguettes_109%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_109" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="kamut-baguettes_109" src="http://lh6.ggpht.com/-OLjnUBEhH14/UztsDqpQ6PI/AAAAAAAAhbw/5Mo4g6ltthY/kamut-baguettes_109_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></p> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Prepare the Oven:</font></strong></p> <p><font face="Georgia">An hour before you plan to bake the loaf, preheat the oven to 450 degrees F. with a baking stone on the bottom rack and a steam pan or iron skillet on the top rack.</font></p> <p><strong><font face="Georgia">Divide and Bench Rest:</font></strong></p> <p><font face="Georgia">Lightly flour a work surface. Uncover the dough and divide it into four 6.50oz pieces. Shape the pieces into rough logs, cover with plastic wrap and let them bench rest for 15 minutes.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-ZPRAFMSKj04/UztsFORUYhI/AAAAAAAAhb4/b4H2_U4wM70/s1600-h/kamut-baguettes_111%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_111" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_111" src="http://lh6.ggpht.com/-6BelI5fGYY0/UztsGL76pAI/AAAAAAAAhb8/cC8_9YtksjU/kamut-baguettes_111_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-bo9NLdGVuv4/UztsHA_FRCI/AAAAAAAAhcI/Lif4JCtY--g/s1600-h/kamut-baguettes_114%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_114" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_114" src="http://lh6.ggpht.com/-w9S71ta5PMU/UztsIOmyiJI/AAAAAAAAhcQ/Hu9HcnUE-Bo/kamut-baguettes_114_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Shape and Final Proof:</font></strong></p> <p><font face="Georgia">Uncover the dough again and lightly flour surface again if necessary. Gently press and shape the dough into a baguette.</font></p> <p><font face="Georgia">Place each baguette seam-side down on a floured baker’s couche and bring up the folds of the couche to hold the shape of the loaves. Cover with plastic wrap and let them proof for 30 minutes. </font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh6.ggpht.com/-JD4BkHKKT0A/UztsJADODNI/AAAAAAAAhcY/6fot5KAae5A/s1600-h/kamut-baguettes_115%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_115" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_115" src="http://lh3.ggpht.com/-DHuSiphdKr0/UztsJwgAcoI/AAAAAAAAhcg/MRSB2ry2Yp8/kamut-baguettes_115_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-FOAsHElvFig/UztsLK7I46I/AAAAAAAAhco/LKutmA6RCgg/s1600-h/kamut-baguettes_122%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_122" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_122" src="http://lh3.ggpht.com/-4Q1mJrDQqoc/UztsNdPOUtI/AAAAAAAAhcw/yJg5rtZGCCQ/kamut-baguettes_122_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><strong><font face="Georgia">Score and Bake:</font></strong></p> <p><font face="Georgia">Uncover the dough again and score them using a lame or razor. Sprinkle a little flour on top of the loaves before scoring so you don’t drag the lame.</font></p> <p><font face="Georgia">Carefully transfer the loaves to the preheated baking stone. I used my pizza peel and one of the loaves got a little stuck so it ended up with curved shape.</font></p> <table cellspacing="0" cellpadding="2" width="450" border="0"> <tbody> <tr> <td valign="top" width="225"><a href="http://lh5.ggpht.com/-0MPzsZfK6bQ/UztsOnsfu9I/AAAAAAAAhc0/BH3YG9SSbqc/s1600-h/kamut-baguettes_126%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_126" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_126" src="http://lh6.ggpht.com/-tLkORjSVHsQ/UztsPYwZcUI/AAAAAAAAhc8/9WlQYBPpcaE/kamut-baguettes_126_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td> <td valign="top" width="225"><a href="http://lh4.ggpht.com/-ZeIFO6RnKp8/UztsQRyXsZI/AAAAAAAAhdI/thPuLkKx5s4/s1600-h/kamut-baguettes_131%25255B4%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_131" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="kamut-baguettes_131" src="http://lh5.ggpht.com/-rlkx2AhEZVI/UztsRHE5miI/AAAAAAAAhdQ/85wobqxITqc/kamut-baguettes_131_thumb%25255B1%25255D.jpg?imgmax=800" width="240" height="216"></font></a></td></tr></tbody></table> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Add several ice cubes to the steam pan or iron skillet and immediately close the oven door. Bake, with the steam, for 25 minutes, or until the crust is a deep golden brown in color. The sides should be firm and the bottom should sound hollow when thumped.</font></p> <p><font face="Georgia"><strong>Cool:</strong> </font></p> <p><font face="Georgia">Remove the loaves to wire rack to cool.</font></p> <p><a href="http://lh3.ggpht.com/-TYvWUtiG1Cw/UztsTHebRlI/AAAAAAAAhdY/TN3nAs3v40U/s1600-h/kamut-baguettes_158%25255B8%25255D.jpg"><font face="Georgia"><img title="Mini Pate Fermentee Baguettes" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="Mini Pate Fermentee Baguettes" src="http://lh3.ggpht.com/-b4TbO5nj2nw/UztsUFGXEJI/AAAAAAAAhdg/4RSrJiiZ57U/kamut-baguettes_158_thumb%25255B5%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">I made tuna sandwiches with these loaves. The photo of the sandwich didn’t turn our very well, but here is a picture of the crumb.</font></p> <p><a href="http://lh5.ggpht.com/-0l2SBoDlL7M/UztsVUWYvXI/AAAAAAAAhdk/labN9N_C7OQ/s1600-h/kamut-baguettes_402%25255B7%25255D.jpg"><font face="Georgia"><img title="kamut-baguettes_402" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; display: block; padding-right: 0px; border-top-width: 0px; margin-right: auto" border="0" alt="kamut-baguettes_402" src="http://lh4.ggpht.com/-YwPFnPnsfow/UztsWttGz2I/AAAAAAAAhdw/KC1shdfZGgQ/kamut-baguettes_402_thumb%25255B4%25255D.jpg?imgmax=800" width="500" height="450"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">I’m submitting these baguettes to Bread Baking Day #66, Ultimate Baguettes hosted by Karin from </font><a href="https://www.facebook.com/pages/Food-for-Angels-and-Devils/579674852054360" target="_blank"><font face="Georgia">Food for Angels and Devils</font></a><font face="Georgia">. </font></p> <p><a href="http://angelanddevilsfood.wordpress.com/2014/03/06/bbd66-the-ultimate-baguette-recipe/" target="_blank"><font face="Georgia"><img style="float: none; margin-left: auto; display: block; margin-right: auto" alt="BBD #66 - The Ultimate Baguette Recipe (last day of submission April 1, 2014)" src="http://farm8.staticflickr.com/7331/12966229593_39761efc1a_o.png" width="130" height="250"></font></a></p> <p><font face="Georgia"></font> </p> <p><font face="Georgia">Happy Baking!</font></p> <p><font face="Georgia">Cathy</font></p> Anonymoushttp://www.blogger.com/profile/13861507652278038458noreply@blogger.com0