I had started a loaf of overnight bread yesterday with a couple of little tweaks - one is I increased the dough mass slightly to net (post bake) an 800 gram loaf (give or take a couple of grams) and two is I added a tablespoon of oil (supposed to help the crumb and keeping qualities). I noticed the effect of humidity (nearly immediately) on the mix - the dough stayed sticky for a while longer than normal. I didn't compensate for the house being 10 - 12 degrees warmer than it has been (lovely when you go from highs in the 50's to highs in the mid 70's in a matter of days)...so the loaf overfermented (most bakers know that smell)...and didn't do well in the proof stage. Baked off with decent spring...flavor has yet to be determined.
I also started a granary type loaf - white, white wheat, and rye...I used quick oats instead of flaked wheat (I don't keep wheat flakes on hand, yet...) little oil and golden syrup in the mix too. Will follow up on that one later.
Monday, February 21, 2011
Friday, February 18, 2011
When boredom sets in
I made English Muffins...I was really busy with all sorts of things at the beginning of the week and it has meant that the end of the week is a little slow. I didn't want the leftovers for lunch so I fixed a mashed potato (yes just one) and a ham and blackcurrant jam sandwich (its one of those sweet-salty things)...but what to have it on...
I saw pictures of Flour Stations English Muffins...much taller than anything I've seen Stateside...and they sound tastier too. I don't have a sourdough starter running right now so I did a yeasted version. I took the idea from Delia Smith but made some tweaks.
250 g King Arthur Bread Flour
163 g 2% milk
1/2 tsp salt
1/2 tsp sugar
1 tsp dry yeast
2 Tbsp vegetable oil
Warm milk to 105 - 110 F. Combine flour, salt, sugar, yeast, and oil, add warm milk. Knead to form a soft, smooth dough and allow to bulk ferment for 45 minutes in an oiled bowl. Gently deflate dough and roll out to 1/2" thickness and cut 3" rounds - this should yield 4 - 6 muffins - and allow to proof for 30 minutes. Heat a griddle (I used a wide frying pan) during the last minute or so of proofing over medium high heat and lightly grease with fat of your choice. Put 1/2 of proofed muffins on griddle, reducing heat to low, and bake 5 minutes per side. Repeat with remaining muffins. Cool on rack and consume within 2 days (these really do not keep long at all)
I saw pictures of Flour Stations English Muffins...much taller than anything I've seen Stateside...and they sound tastier too. I don't have a sourdough starter running right now so I did a yeasted version. I took the idea from Delia Smith but made some tweaks.
250 g King Arthur Bread Flour
163 g 2% milk
1/2 tsp salt
1/2 tsp sugar
1 tsp dry yeast
2 Tbsp vegetable oil
Warm milk to 105 - 110 F. Combine flour, salt, sugar, yeast, and oil, add warm milk. Knead to form a soft, smooth dough and allow to bulk ferment for 45 minutes in an oiled bowl. Gently deflate dough and roll out to 1/2" thickness and cut 3" rounds - this should yield 4 - 6 muffins - and allow to proof for 30 minutes. Heat a griddle (I used a wide frying pan) during the last minute or so of proofing over medium high heat and lightly grease with fat of your choice. Put 1/2 of proofed muffins on griddle, reducing heat to low, and bake 5 minutes per side. Repeat with remaining muffins. Cool on rack and consume within 2 days (these really do not keep long at all)
Monday, February 14, 2011
The reveal
Now that dinner has been cooked, served, and eaten...the reveal:
Balsamic glazed salmon:
2 wild salmon fillets (4-6 oz each)
3 Tbsp balsamic vinegar
1/4 cup + 1 Tbsp Steen's Cane Syrup
1 tsp Colgin Liquid Smoke (I used pecan because it's what I had)
1 tsp cornstarch
salt & pepper to taste
Combine 2 Tbsp balsamic, 1 Tbsp cane syrup, & liquid smoke and mix well. Brush over fillets and let soak for 10-12 minutes, turning once. Season with salt and pepper. Cook on hot grill for ~ 3 mins/side (more or less depending on thickness and other assorted variables)
For glaze: combine 1/4 cup cane syrup, 1 Tbsp balsamic, cornstarch (mixed with just enough water to form a slurry), and salt and pepper to taste. Heat over medium heat just until glaze begins to boil and thickens. Brush immediately over hot salmon.
Three cheese roasted veggies:
1# bag frozen california mix (broccoli, cauliflower, and carrots)
1/4 cup breadcrumbs
1/4 cup three cheese blend (yeah, yeah, the stuff in the green can)
2 Tbsp vegetable oil
salt & pepper to taste
Defrost veggie mix. Preheat oven to 375F. Combine veggies, breadcrumbs, cheese, and oil, tossing well to coat, season with salt and pepper, and turn out onto prepared baking tray (either greased or lined with parchment) and bake for 25-35 minutes or until golden brown and delicious.
Overnight bloomer loaf:
250g King Arthur All Purpose flour
250g King Arthur White Whole Wheat flour
10g salt
1/4 tsp dry yeast
325 g water
Mix all dry ingredients well and then add water. Stir to form shaggy dough and then turn out onto board to knead (do not add flour or oil at this stage). Begin kneading (yes, it's a sticky mess) until a firm, slightly tacky, smooth dough forms (anywhere from 7 to 10 minutes). Place in lightly oiled bowl and then put bowl in large ziptop bag for 16 hours (yes, you read that right...16 hours). After bulk ferment gently knock down dough, shape into a round, a rather short, fat baguette shape (batard without the pointy ends), or form into a tin loaf shape. Allow to proof 2 - 2 1/2 hours or until well risen. Slash as desired and bake at 400 for 30 - 40 minutes (you are shooting for an internal temp of 190F-205F)
The "bloomer" is an English bread - my overnight recipe idea comes from Shipton Mill but I developed the flour blend and upped the hydration (65% for the bakers percentage group out there) to form a really delicious loaf for sandwiches, toast, or just eating.
Balsamic glazed salmon:
2 wild salmon fillets (4-6 oz each)
3 Tbsp balsamic vinegar
1/4 cup + 1 Tbsp Steen's Cane Syrup
1 tsp Colgin Liquid Smoke (I used pecan because it's what I had)
1 tsp cornstarch
salt & pepper to taste
Combine 2 Tbsp balsamic, 1 Tbsp cane syrup, & liquid smoke and mix well. Brush over fillets and let soak for 10-12 minutes, turning once. Season with salt and pepper. Cook on hot grill for ~ 3 mins/side (more or less depending on thickness and other assorted variables)
For glaze: combine 1/4 cup cane syrup, 1 Tbsp balsamic, cornstarch (mixed with just enough water to form a slurry), and salt and pepper to taste. Heat over medium heat just until glaze begins to boil and thickens. Brush immediately over hot salmon.
Three cheese roasted veggies:
1# bag frozen california mix (broccoli, cauliflower, and carrots)
1/4 cup breadcrumbs
1/4 cup three cheese blend (yeah, yeah, the stuff in the green can)
2 Tbsp vegetable oil
salt & pepper to taste
Defrost veggie mix. Preheat oven to 375F. Combine veggies, breadcrumbs, cheese, and oil, tossing well to coat, season with salt and pepper, and turn out onto prepared baking tray (either greased or lined with parchment) and bake for 25-35 minutes or until golden brown and delicious.
Overnight bloomer loaf:
250g King Arthur All Purpose flour
250g King Arthur White Whole Wheat flour
10g salt
1/4 tsp dry yeast
325 g water
Mix all dry ingredients well and then add water. Stir to form shaggy dough and then turn out onto board to knead (do not add flour or oil at this stage). Begin kneading (yes, it's a sticky mess) until a firm, slightly tacky, smooth dough forms (anywhere from 7 to 10 minutes). Place in lightly oiled bowl and then put bowl in large ziptop bag for 16 hours (yes, you read that right...16 hours). After bulk ferment gently knock down dough, shape into a round, a rather short, fat baguette shape (batard without the pointy ends), or form into a tin loaf shape. Allow to proof 2 - 2 1/2 hours or until well risen. Slash as desired and bake at 400 for 30 - 40 minutes (you are shooting for an internal temp of 190F-205F)
The "bloomer" is an English bread - my overnight recipe idea comes from Shipton Mill but I developed the flour blend and upped the hydration (65% for the bakers percentage group out there) to form a really delicious loaf for sandwiches, toast, or just eating.
All in a days work
It's Valentines Day so the kitchen is jumping...
In process:
Pork loin is in day 3 of cure
Mustard is in day three of resting - flavor is developing very nicely, spicy hot, but still a bit raw tasting
On the hob: Green tomato and apple chutney (I'll post a recipe if the flavor is right, smells heavenly as it bubbles)
Valentines day dinner is planned and will be posted about later (in the event that LSW reads this blog)
I'm also going to be starting another loaf of overnight "bloomer" today - found a flour blend and hydration level that turns out a wonderful loaf. I've learned to write is all down so I can copy it over and over (recipe to follow, along with Valentines)
In process:
Pork loin is in day 3 of cure
Mustard is in day three of resting - flavor is developing very nicely, spicy hot, but still a bit raw tasting
On the hob: Green tomato and apple chutney (I'll post a recipe if the flavor is right, smells heavenly as it bubbles)
Valentines day dinner is planned and will be posted about later (in the event that LSW reads this blog)
I'm also going to be starting another loaf of overnight "bloomer" today - found a flour blend and hydration level that turns out a wonderful loaf. I've learned to write is all down so I can copy it over and over (recipe to follow, along with Valentines)
Sunday, January 23, 2011
Away too long
So, contrary to less than popular thought, I survived the holidays. Had a career change at the end of the year by choice and have been trying to get the new business up and running (which is an ongoing project). I have also had the time to putter about with all sorts of projects in the kitchen. The holidays made two fabulous additions to the kitchen - a 4 qt. covered saucepan (Tramontina Tri-Ply clad, an affordable All-Clad clone) and an 8" chefs knife from IKEA (very sharp and extremely affordable).
Of late I've been on an English-style breakfast kick of late (not certain why, but it is somewhat more tasty than the US version). I've been trying to clone the UK Heinz beans to some success but not close enough. I am starting another batch this week and will post a recipe later. I also have put some English-style bacon in cure today (and will follow up with a recipe soon).
Of late I've been on an English-style breakfast kick of late (not certain why, but it is somewhat more tasty than the US version). I've been trying to clone the UK Heinz beans to some success but not close enough. I am starting another batch this week and will post a recipe later. I also have put some English-style bacon in cure today (and will follow up with a recipe soon).
Thursday, November 25, 2010
Thus it begins...
Well...not entirely. The prep work for Thanksgiving started last night. There are a few things left to assemble and a turkey breast to cook. Right now it's coffee time...the only peace for the next several hours. Breakfast first and then into the fray. I'll post the menu later...
Thursday, November 11, 2010
Been away too long
My apologies to anyone who readds this blog. I've been very amiss in not posting. It's gotten slightly crazy here thanks to some changes at my day job and now the holidays are upon us. I've been doing a lot of cookinng of late but nothing exceptionally noteworthy, just good food. I will be cooking Thanksgiving dinner this year as the in-laws are out of town. So watch this space for details. More to follow later.
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