tag:blogger.com,1999:blog-19991680588308961532024-03-12T16:52:13.254-07:00Kneading the BreadIn the eighth grade I started baking bread as a school project. I baked a different kind of bread every week for six weeks, took pictures of the bread and wrote a report. I've been baking ever since. This blog is a record of my bread baking from when my first grandson, now thirteen, was a little boy until now. Unknownnoreply@blogger.comBlogger85125tag:blogger.com,1999:blog-1999168058830896153.post-24993667657054316072022-01-22T14:50:00.000-08:002022-01-22T14:50:58.535-08:00A Rye Bread Year<p>When I was a little girl in the 50s, my family was traditional for that time. My mother did all the cooking and the shopping and only on rare occasions did my father go to the grocery store. Whenever he did, whatever my mother sent him to get, he always returned with special items that he bought for himself. He'd bring home cans of Vienna sausage (!), sardines, Hershey's chocolate bars, salami, and my favorite: "Party rye bread." The loaf was tiny with a shiny crust and replete with caraway seeds. I loved it. Pepperidge Farm makes a party rye loaf now that is about the same size but the slices are square and not nearly as appealing as the tiny commercial loaf my father would bring home.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZUPOLYeAZAtwjRPF0CoxPRdlw5Ftm2m-UVIaN0g0F5ji91bGIkuiKL7IEJHyUuw7I-abC29o3qPsWknr_XUeYwo1ilJ9sZ3X_AA73adJJLHNcHWVVsXVPZinaCa-9ql8_HrGXCzP8M__jI5ctcTNA5ZRPA2qd9EwEqCTyx3y5vvlDlugmbagNkEql=s1330" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="1330" height="87" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZUPOLYeAZAtwjRPF0CoxPRdlw5Ftm2m-UVIaN0g0F5ji91bGIkuiKL7IEJHyUuw7I-abC29o3qPsWknr_XUeYwo1ilJ9sZ3X_AA73adJJLHNcHWVVsXVPZinaCa-9ql8_HrGXCzP8M__jI5ctcTNA5ZRPA2qd9EwEqCTyx3y5vvlDlugmbagNkEql=s320" width="320" /></a></div><br /><p>The photo above is what Pepperidge farm sells now but the slices of the loaf I remember looked more like this photo from a deli called Kenny and Ziggy's in Texas, of all places.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjte_xk0grPkYy1IhxuddGsS5EAOyGzLpd_sQDBDNpKPIhqVCFg6dNawDJsZgPe-8KbrvZgLCQ4_QDEMTfiIRMZes6OaKpw_cxjPuJ6Ibt9yzVI0Wc1jLc0yatRoEGXTia1Af2259_AuKaMjBjOl2aAEIpKjcIWpk2ojKZf_nnjdiOvLMYIKeTFBLNr=s3524" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3524" data-original-width="3524" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjte_xk0grPkYy1IhxuddGsS5EAOyGzLpd_sQDBDNpKPIhqVCFg6dNawDJsZgPe-8KbrvZgLCQ4_QDEMTfiIRMZes6OaKpw_cxjPuJ6Ibt9yzVI0Wc1jLc0yatRoEGXTia1Af2259_AuKaMjBjOl2aAEIpKjcIWpk2ojKZf_nnjdiOvLMYIKeTFBLNr=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">All of this to say that I have always loved rye bread. I used to snack on it when Daddy brought it home and was thrilled whenever we had it. So this Christmas, my oldest daughter gave me this cookbook:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6omtKI_m0kVuD10GuTKXrU0C80zlnl6d2h_bPZhPdnuqNBBB1D6jyF2dl6uru0Van-NYk-ka-zfLto8ep4kcNdug8ApHgrSeE7wT03nX0JzVjprf8lvmnOw-IOqLmIikJaYoo0Zo9pW0dXXJ1ca7OZlZGQPvHw7HnPZbkbXZpJkz5twyU92-AlpMg=s3024" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="2268" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6omtKI_m0kVuD10GuTKXrU0C80zlnl6d2h_bPZhPdnuqNBBB1D6jyF2dl6uru0Van-NYk-ka-zfLto8ep4kcNdug8ApHgrSeE7wT03nX0JzVjprf8lvmnOw-IOqLmIikJaYoo0Zo9pW0dXXJ1ca7OZlZGQPvHw7HnPZbkbXZpJkz5twyU92-AlpMg=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am so excited to try the recipes in this book. Actually there are seventy-six rye bread recipes - more than once a week! But I am committing to baking one rye bread a week this year - either I will get entirely too much rye in my system or I'll find favorites that I want to bake over and over.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I started at the beginning of the year with the first recipe in the book, "Old School Deli Rye." It turned out beautifully and tasted just like deli rye bread. I didn't photograph it, but will make it again and will the next time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My second bread was a failure - it was the New York Corn Rye. The loaf is HUGE - and is often quartered to sell because it is so large. Many grocery items are in short supply because of COVID and caraway seeds were nowhere to be found in my local Atlanta grocery stores. I went to the DeKalb Farmer's Market and they had a container of caraway seeds. Delighted, I brought them home and made the bread. Since I had made the sponge the night before, I hurried home from the DFM and threw all of the ingredients into the mixer. It smelled funny - not like the delicious caraway aroma that a bread dough with 13 grams of caraway should emit. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Horrified I opened the container of "caraway seed" and realized that it was cumin seed mislabeled as caraway seed. I went ahead and baked the bread but it was AWFUL and I literally threw away the 3.5 pound loaf without eating it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One might get discouraged at this point, but I ordered a pound of good caraway seed from <a href="https://www.myspicesage.com/?gclid=CjwKCAiA866PBhAYEiwANkIneEEx90j0wajXrPIniAWzC8p53ILoiXJHOIkBKPkwN1GgXQDTjjOrphoCff0QAvD_BwE">My Spice Sage </a>and soldiered on.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The day after the seeds arrived, I made the second bread in the book, Dakota Norwegian Rye. What a difference! This recipe made a beautiful loaf with a dark crust and a delicious taste. I thought it was a little light in the caraway for my taste - only 5 grams - but it also includes rough rye chops which gives it an interesting texture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgAmplCqFjY5exrqF-OGg-BP-c3IbmoJtUS-e_2yT8mgt56gbls96uNzfwD9pJ59DdCoVBq3Om0Hc4QlN4Y1wtSigyLcXwUnWuQM98oXF3QrGMK092zXzWwv6y0x-wA4J2YV4Y3CUlDjgMpr-swoF29ptmxtE1c54Dxpw1ut5YJmIXlyJT3tAeHYdNy=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgAmplCqFjY5exrqF-OGg-BP-c3IbmoJtUS-e_2yT8mgt56gbls96uNzfwD9pJ59DdCoVBq3Om0Hc4QlN4Y1wtSigyLcXwUnWuQM98oXF3QrGMK092zXzWwv6y0x-wA4J2YV4Y3CUlDjgMpr-swoF29ptmxtE1c54Dxpw1ut5YJmIXlyJT3tAeHYdNy=w300-h400" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggAuOYG6UjjlcCiBkGh2GLXacVcppUwEN2ggg29O4CHDYMKs5jVmZUqqv_CLNdUIjkiHc_Y1CjSFk4CsFU-UPO2ByZHXL3gdgK8Roo6TaZbk1HeVFjkQhuGbelZxBHu3FGIhGVRhOQgVyNEsyA8xtl5uFVhk3jUumkgvPwx_KMEqr-zSVDqPxyZ_Q-=s2879" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2499" data-original-width="2879" height="348" src="https://blogger.googleusercontent.com/img/a/AVvXsEggAuOYG6UjjlcCiBkGh2GLXacVcppUwEN2ggg29O4CHDYMKs5jVmZUqqv_CLNdUIjkiHc_Y1CjSFk4CsFU-UPO2ByZHXL3gdgK8Roo6TaZbk1HeVFjkQhuGbelZxBHu3FGIhGVRhOQgVyNEsyA8xtl5uFVhk3jUumkgvPwx_KMEqr-zSVDqPxyZ_Q-=w400-h348" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This loaf was so large that I gave half of it to my youngest daughter and her family. It is delicious with a softer crumb than some rye breads.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yesterday I baked Old Milwaukee Rye on page 99 in the book. It tastes more like commercial rye bread, packaged in groceries, but I liked it. It includes molasses and an egg. It's sweeter than how I think of rye, but I liked it and am enjoyed toasting it with soup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxmYJNt-7arQJQZ9SaEwnIHc3l-WiAuFWtR2a_I0edRHGc5PvARuLWmdrOjLOejwKU2y6okjfJpl5--qOrOEUstSeqXUdPqiNh9Eg9LktFPyMYie3Rv6D1yRga7XFY0nhRV_q4PaS4kCS6ZZPa-LpLc1VQVBDwWXWyeZONJ-Ty_NMB06kbWB7i0ydF=s3300" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2734" data-original-width="3300" height="331" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxmYJNt-7arQJQZ9SaEwnIHc3l-WiAuFWtR2a_I0edRHGc5PvARuLWmdrOjLOejwKU2y6okjfJpl5--qOrOEUstSeqXUdPqiNh9Eg9LktFPyMYie3Rv6D1yRga7XFY0nhRV_q4PaS4kCS6ZZPa-LpLc1VQVBDwWXWyeZONJ-Ty_NMB06kbWB7i0ydF=w400-h331" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOyyB-_ZN7sIjQguCnnLy44U31dei2FoJ6_6YWoCxy3An9mjT5ZSRw4GOzzDCVvGhITEeCPDMM1Sx8vpZHvRuXkPViHXQoiVow6Czh7WxAox-zqSgHtGg74Va8gDKxSnXqQtRiTuvhcMJsUaLiR-0XqxXd9W0xzNNTqMIXyFOPUCMU_Ai-sRVUNj3_=s3148" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2468" data-original-width="3148" height="314" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOyyB-_ZN7sIjQguCnnLy44U31dei2FoJ6_6YWoCxy3An9mjT5ZSRw4GOzzDCVvGhITEeCPDMM1Sx8vpZHvRuXkPViHXQoiVow6Czh7WxAox-zqSgHtGg74Va8gDKxSnXqQtRiTuvhcMJsUaLiR-0XqxXd9W0xzNNTqMIXyFOPUCMU_Ai-sRVUNj3_=w400-h314" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">So this is the beginning of my rye bread year. I'm going to post one recipe at a time going forward and photos of the breads I bake. If you'd like to join me and bake from the same book, The Rye Baker, post here and let me know or post on my instagram page: #linda.tillman </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-57823431987513829222021-04-19T17:57:00.002-07:002021-04-19T18:04:51.126-07:00Making M'smen from Hot Bread Kitchen<p> Food52 named the <u>Hot Bread Kitchen cookbook</u> as the best in all the land in May, 2020. I own all of the cookbooks they referenced for this competition except James Beard's <u>Beard on Bread</u>, and while I have baked out of most of them, I have never baked anything out of the Hot Bread Kitchen Cookbook.</p><p>Inspired by the thought of the cookbook being the best, I decided to give recipes in it a try. I started at the beginning and on Saturday morning I made the Moroccan bread, M'smen. The book begins with flatbreads and this is the very first one.</p><p>It was so much fun and the outcome was a melt-in-your-mouth flatbread with flaky layers like a croissant. I ate it with honey from my beehives and wanted to eat every single one. I only made six because I live alone, so I quickly gave four to my daughter who is also a bread baker. Otherwise I believe that I would have eaten all six by the end of the day - they were that good.</p><p>The recipe includes all purpose flour and semolina flour, salt, water and canola oil mixed with melted salted butter (this makes the flaky part). OMG, what a treat and your hands stay oily throughout the process - a lovely side benefit resulting in softer hands!</p><p>Here are photos of my process:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoexcTF5X4JrnvbEJIaZzLiqXTJp6FcDxZ_Qc64hmNP_wNtZ4QM9IKUq7xUaEROWiVO9AbZPmh97bJzZ6aXHy8ho7wekY_cuVhIMNnoZsawnwvjMhr3qTaHh9VXXA3Jd2bT_g7wbcuzXQ/s2048/IMG_9104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoexcTF5X4JrnvbEJIaZzLiqXTJp6FcDxZ_Qc64hmNP_wNtZ4QM9IKUq7xUaEROWiVO9AbZPmh97bJzZ6aXHy8ho7wekY_cuVhIMNnoZsawnwvjMhr3qTaHh9VXXA3Jd2bT_g7wbcuzXQ/w300-h400/IMG_9104.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">I forgot to use the dough hook although the instructions called for it!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIHW9t2iiyNXgi5D6bTzvDT2EEa9QzMfuap2rHnfRmpmXBUeXbwwTin-6Ho-Mf_IPAG70XvE8gyXcFSRxFZxcmOES6vbovPGQOW7hu7ySMdITz3YADya5O1w5Ep7bHKzzxYv1WIAQ0H4/s2048/IMG_9107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIHW9t2iiyNXgi5D6bTzvDT2EEa9QzMfuap2rHnfRmpmXBUeXbwwTin-6Ho-Mf_IPAG70XvE8gyXcFSRxFZxcmOES6vbovPGQOW7hu7ySMdITz3YADya5O1w5Ep7bHKzzxYv1WIAQ0H4/w300-h400/IMG_9107.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Look how translucent the dough is - you can see the counter through it. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHdnf03gPZzQMTSVueYf6iIewgiwyrc2uf_tfq_XtiaNwyVXLXVQ-kZZVkNrGFLEoEqXHBckzDmNsjxeeYeV3g4YFWYiJC1j3ml75S4_VZ4e-3pAL-CYfLaXPwgm-ehN5JFHFpNq6tOo/s2048/IMG_9109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1676" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHdnf03gPZzQMTSVueYf6iIewgiwyrc2uf_tfq_XtiaNwyVXLXVQ-kZZVkNrGFLEoEqXHBckzDmNsjxeeYeV3g4YFWYiJC1j3ml75S4_VZ4e-3pAL-CYfLaXPwgm-ehN5JFHFpNq6tOo/w328-h400/IMG_9109.jpg" width="328" /></a></div><div class="separator" style="clear: both; text-align: center;">The oil/butter mix is brushed onto the circle of dough.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyJVoZ9Vb6_vpviu52E2DDqDlDDdTxN3S6FlHhTq3a4uFdJAqUqg9Vie4Nx_NY2ZsxS-Oab0a1_Q650uKruxPsn8EzVU0mIIHqhvhlpXQxGyPH2CHmjTAnTAesQVmXIYMaoOm9nCuPpI/s2048/IMG_9111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyJVoZ9Vb6_vpviu52E2DDqDlDDdTxN3S6FlHhTq3a4uFdJAqUqg9Vie4Nx_NY2ZsxS-Oab0a1_Q650uKruxPsn8EzVU0mIIHqhvhlpXQxGyPH2CHmjTAnTAesQVmXIYMaoOm9nCuPpI/w300-h400/IMG_9111.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Then the dough is folded into a three inch square packet and rests for 30 minute.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLhAffQBDajdILA3WbkncCD0uhaN131ghMM8DsOedtsTh40H3iojXFUe56HTFTB2ZdGXS9_ucwDVwBrvwZ7qaVj5zofv5zFWrUSBJAKNLWmijl-PHXzXiyk3AdJb_Tn3XqlcezDlVn68/s2048/IMG_9112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLhAffQBDajdILA3WbkncCD0uhaN131ghMM8DsOedtsTh40H3iojXFUe56HTFTB2ZdGXS9_ucwDVwBrvwZ7qaVj5zofv5zFWrUSBJAKNLWmijl-PHXzXiyk3AdJb_Tn3XqlcezDlVn68/w300-h400/IMG_9112.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">You then stretch it to a seven inch square on oiled parchment squares.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiyNXtJIYcSCeSEg8rKFZ6hHWHFYkN95B43c6G5dRlUX5T1NUvnZfN-sB-aZUCRLQfRXhI3auNB11vjqJZOFznWG2Gl3MKLIccLWfJ2yxMJgHfsYeX7FBlmXMm4EQhC1a_tWkGFFFGhA/s2048/IMG_9113.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiyNXtJIYcSCeSEg8rKFZ6hHWHFYkN95B43c6G5dRlUX5T1NUvnZfN-sB-aZUCRLQfRXhI3auNB11vjqJZOFznWG2Gl3MKLIccLWfJ2yxMJgHfsYeX7FBlmXMm4EQhC1a_tWkGFFFGhA/w300-h400/IMG_9113.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">In the medium hot skillet, it puffs some, and browns some.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h_zm6pQ5DOr8OTTeSKeaO4ho-Cl5Prar9n7g06oJ-Intrc_zmr5Rr981-7kY4qPov_J_J0kkzw47hY-_PRpVNRWrlS3IUJI0KIpFQMSA67ErluVZ0DStpAyrEy701g_JGNbgdTLIGgw/s2048/IMG_9114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6h_zm6pQ5DOr8OTTeSKeaO4ho-Cl5Prar9n7g06oJ-Intrc_zmr5Rr981-7kY4qPov_J_J0kkzw47hY-_PRpVNRWrlS3IUJI0KIpFQMSA67ErluVZ0DStpAyrEy701g_JGNbgdTLIGgw/w300-h400/IMG_9114.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">After two minutes you flip it for another two minutes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fVnp1Yf-ZVfadv68ZtCHcrgvZI1whGneUCAZAGzwTcGMv2ozSskzCkrCRsLwluGZW_3lvF-uqxG5G7hG7b70NItSw1AZ42ZofIC9q5ZMjcYvvRlqWq4hs8-PFB6JPW_pE9J7ASP8Nlc/s2048/IMG_9115.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fVnp1Yf-ZVfadv68ZtCHcrgvZI1whGneUCAZAGzwTcGMv2ozSskzCkrCRsLwluGZW_3lvF-uqxG5G7hG7b70NItSw1AZ42ZofIC9q5ZMjcYvvRlqWq4hs8-PFB6JPW_pE9J7ASP8Nlc/w300-h400/IMG_9115.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Then is is absolutely gorgeous and DELICIOUS.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HNt8TQbca5PVvK2NLg4qH_IpYAizGNPeaW2xO8Zh4xa4c5z1FEjUh5M5P-_32sc8bP7A55Hcdg4e85gLmlvYTVhojecu-nYs5zAqp58tbIxUV6nd2hah2o_ix9Xhlvc3biY7_fXSkog/s2048/IMG_9116.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1921" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HNt8TQbca5PVvK2NLg4qH_IpYAizGNPeaW2xO8Zh4xa4c5z1FEjUh5M5P-_32sc8bP7A55Hcdg4e85gLmlvYTVhojecu-nYs5zAqp58tbIxUV6nd2hah2o_ix9Xhlvc3biY7_fXSkog/w375-h400/IMG_9116.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: left;">Well, I overcooked one, but I can't wait to make these again. She also offers a version in which the square is folded around a filling of kale, onion and cheddar - that could be interesting. Meanwhile I salivate as I remember the mouth feel of the hot M'Smen with the flaky center and hint of semolina.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-70567852375022920822020-04-29T18:54:00.000-07:002020-05-02T13:05:09.366-07:00Pain de Campagnard - Rustic, Countryman's Bread from Beth HenspergerSo here's my third use of sourdough with the help of Beth Hensperger. I decided to try her rustic country bread. The recipe calls for wheat berries, which I actually HAVE! I bought them and used them for one of the rustic breads in the Tartine cookbook (another one that I love, but each bread takes two or three days).<br />
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This bread is also a three day bread that I shortened to two days because I used my levain instead of making hers. I started with 1 cup of my sourdough levain and added 1 1/2 cups of warm water and 2 cups of bread flour. The mixture was really wet and bubbly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LXXT537GzOeydd-9xaMCLZgyOy-cAM1oqKwHf93eRORpuga9vkO62CrfTkUkQskUM2cGIURcdsrgF54cxgcmwF-Nk8cD5YapwC7DAKsmPhSR1fewFVSkN-tXgso_jTtFxlpLa3R8uIQ/s1600/IMG_6357+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LXXT537GzOeydd-9xaMCLZgyOy-cAM1oqKwHf93eRORpuga9vkO62CrfTkUkQskUM2cGIURcdsrgF54cxgcmwF-Nk8cD5YapwC7DAKsmPhSR1fewFVSkN-tXgso_jTtFxlpLa3R8uIQ/s400/IMG_6357+%25281%2529.jpg" width="300" /></a></div>
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On Day Three (it really was my second day, but if you follow the recipe, this is Day Three), I think Beth left out a step. She says to stir down the sponge and add the "yeast mixture." She says to add 1 tsp active dry yeast. I've never used active dry yeast without dissolving it and she does say "yeast mixture" so I dissolved the tsp of yeast in 1/4 cup of water with the tiniest bit of honey to make the yeast happier. THEN I added the what-was-then-yeast-mixture to the sponge.<br />
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I drained the wheat berries (1/4 cup soaked in boiling water for FOUR hours - this bread takes all of the third day) and poured them over the yeast and sponge. Then added 1/3 cup of rye flour and a cup of bread flour. This whole combo is mixed well and then you add up to 2 1/2 cups of bread flour, 1/2 cup at a time. I only needed 2 cups, despite the 1/4 cup of yeast mix water.<br />
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After kneading this, my bread dough was left to rise for 2 - 2 1/2 hours. The little nubs poking out are the wheat berries. Well, I'm going to leave it and go take a coronavirus on-line chair yoga class.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA-0avfyskjqaBQ_PZTumL2HdUT4tuJJXp_V1xz4jj6yM9h72d3VVIoM5Z0l15Yf9zeAQuRg3xP9wH9ZY49ew-UtpJd0WQdLh3lfRinAVVyrT8p0DZCgCcvhf5kFBjQCqQm3IrzOXCTA/s1600/IMG_6359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA-0avfyskjqaBQ_PZTumL2HdUT4tuJJXp_V1xz4jj6yM9h72d3VVIoM5Z0l15Yf9zeAQuRg3xP9wH9ZY49ew-UtpJd0WQdLh3lfRinAVVyrT8p0DZCgCcvhf5kFBjQCqQm3IrzOXCTA/s400/IMG_6359.jpg" width="300" /></a></div>
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Two and a half hours and a yoga class later, the risen dough looks like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfr-H8KFnljO8mSc7NK9fGclyqeRJuklpONPx6SVIV2QrRyz-y-HYjerlMpR0VczMrF_3ubyD4b7EHdLK9YjOeh0pYxbf88_VFg80195UU-cWRcUbcn835JOOX-MFIUIrr1Zad86bw48/s1600/IMG_6361.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfr-H8KFnljO8mSc7NK9fGclyqeRJuklpONPx6SVIV2QrRyz-y-HYjerlMpR0VczMrF_3ubyD4b7EHdLK9YjOeh0pYxbf88_VFg80195UU-cWRcUbcn835JOOX-MFIUIrr1Zad86bw48/s400/IMG_6361.jpg" width="300" /></a></div>
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I poured it out of the rising bowl and cut it into two parts. Then I shaped the two parts into smooth balls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZwr0Jcxz8U9S0zCulHS2MW0DKiYwJ4keXGKny0yKxThj8Te7QdVqbWzhdzeejsfUUx_Rb9sd-WQ3qoRlMzKKiTMB8lIlHmt065X345VFVvUPzVaoIG1yejebZodcnGCHCIiUprai2p4/s1600/IMG_6362.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="1600" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZwr0Jcxz8U9S0zCulHS2MW0DKiYwJ4keXGKny0yKxThj8Te7QdVqbWzhdzeejsfUUx_Rb9sd-WQ3qoRlMzKKiTMB8lIlHmt065X345VFVvUPzVaoIG1yejebZodcnGCHCIiUprai2p4/s400/IMG_6362.jpg" width="400" /></a></div>
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I let these sit on the counter for about five minutes and then placed them upside down in two bannetons.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBUAEPi7EhZVRn3H5u4AvGR0PPsis2u7VoS1hXQOM-GwZMsNd_FiD-Qqt1pDAmxbohkt7t6-FYrTYlIqxc3MSPtixQCs2lwdLMTtMm__uZELcOLtywr6qInSV0g5TgxT-byDjA9jVXsg/s1600/IMG_6363.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBUAEPi7EhZVRn3H5u4AvGR0PPsis2u7VoS1hXQOM-GwZMsNd_FiD-Qqt1pDAmxbohkt7t6-FYrTYlIqxc3MSPtixQCs2lwdLMTtMm__uZELcOLtywr6qInSV0g5TgxT-byDjA9jVXsg/s400/IMG_6363.jpg" width="400" /></a></div>
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Bottoms up! Here they are, ready to rise for another 1 1/2 hours. I baked each of them in my cloche. When I do that, I put the bread in the hot cloche at 500 degrees in the oven for 22- 25 minutes. Then I lower the temperature to 450. After 10 minutes at 450, I remove the cover of the cloche and let the loaf brown for another 10 minutes or so.<br />
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I just can't figure out the lame and snipped these with scissors - also didn't come out well. I'll bet the bread tastes great for tomorrow's toast, though!<br />
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This bread does not have big holes because it is kneaded hard and well. I don't think that was the goal of this bread. Having had it toasted for breakfast, it was delicious. My favorite of these three Beth Hensperger sourdough loaves is the Pain de Seigle, though, because of the caraway seeds.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-72739475976395447902020-04-27T12:54:00.001-07:002020-05-02T13:05:32.826-07:00Beth Hensperger's Pain de SeigleWhen I was little, sometimes my father would go to the grocery store where he always indulged his wishes. He would come home not only with what my mother requested but always bought a small round loaf of thinly sliced rye bread. The diameter of the loaf was about three inches and I loved every slice of it that I got to eat (it was his treat, but he always shared with me). There's just something about caraway seeds - they really speak to me and I love rye bread.<br />
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So when I was looking through <u>The Bread Bible, </u>my first bread cookbook, I saw that Hensperger had a recipe for sourdough rye bread that I had never noticed before. Her book is not my go-to sourdough cookbook so I guess it had always missed my notice.<br />
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This is a three-day bread but my starter was ready to go. Her starter for this bread is made with just bread flour. I feed my starter half and half whole wheat and bread flour, so I decided to skip Day One and go with my already active starter even though it would not be purely the recipe to do this.<br />
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Day Two you make a mix of 1 cup of starter, 2 cups lukewarm water, 2 T molasses, 1 1/2 cups rye flour (I used pumpernickel since that was what I had) and 1 1/2 cups bread flour. This rises on the counter overnight.<br />
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On Day Three, you stir in 1 1/2 tsp of active dry yeast, 3 T canola oil, 2 T molasses, 4 tsp salt, 4 tsp of caraway seeds (mine were a little heaping), and 1/2 cup of rye flour (I used pumpernickel).<br />
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Beat the mixture well and then add 3 or so cups of bread flour 1/2 cup at a time.<br />
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Knead well and let bread dough rise for about an hour.<br />
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Turn the bread out of the rising bowl and shape into two long loaves on a baking sheet. Cover and let these rise for another 45 minutes to an hour.<br />
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Preheat oven to 450. I started preheating as soon as this loaf rise began. When the bread is ready, brush the surface of the loaf with beaten egg and sprinkle with more caraway seeds.<br />
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Put bread into oven and lower the temperature to 375. Bake for 40 to 45 minutes. Cool completely before slicing. It's WONDERFUL and meets my childhood memories fully.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-77309290475765792242020-04-27T12:29:00.005-07:002020-05-02T13:05:57.261-07:00Beth Hensperger's Pain de Campagne Using my mother's sourdough starter paired with the deeply complex flavors generated in most of Beth Hensperger's recipes makes me very happy. In this time of the coronavirus, I, like many other people, am baking my heart out.<br />
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I give away Mother's starter frequently (about four times in a year) but now have given it to four people during the six or seven weeks so far of the stay-at-home time of the coronavirus. One young man who asked for it then drove to N Georgia to Helen to get flour ground in a local mill, the <a href="http://www.noramill.com/">Nora Mill Granary.</a> The grocery stores were all out of flour (as they continue to be) and he really wanted to get started with his sourdough. Generously, he brought me two huge bags - one of whole wheat and the other of high gluten bread flour.<br />
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Meanwhile I have been feeding my starter twice a day and it is really happy:<br />
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Hensperger's recipe for Pain de Campagne takes three days. The first one, though, is the making of the starter and mine is already fully functioning. So I used the equivalent amount of starter and began the recipe with Day Two of three.</div>
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On Day Two, you make a sponge with 1/2 cup of starter (from the first day) and 2 cups of lukewarm water into which you stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat flour. My flours from N Georgia were perfect for this. This mixture rises overnight - it's really wet and rises as a bubbly batter, more or less.</div>
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Then on Day Three (two for me), you stir down the sponge and gradually add a cup of bread flour and 4 tsp of salt. Then you add up to 3 more cups of flour - I added about 2 1/2 but I am in Atlanta where it is really humid and I often don't need as much flour as the recipe requires. </div>
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In her recipe, she calls for about 1 1/2 - 2 hours rising, but I left mine for 3 since I was using starter and not fresh yeast. Then I divided the dough in half and put each half in a banneton where it rose for another hour or so.</div>
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I baked it one loaf at a time in a cloche in a 500 degree oven. At 20 - 25 minutes I turned the oven down to 450 for 10 minutes. Then I took the top off for about 10 - 15 minutes more. The bread turned out beautifully:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgYlJpBCalK9HlewasQV3iCVn5Cmct6tGluLzLVcfXgU3NRHIpCZm9RlMjk35_U0q5Fo9nMxTRkfN0mBuOLsMP8DoFzcsKrjyT_-U1zh5fvitskrmh5Nh92BWYbAVt96kIfG1wKrcXWM/s1600/60963341501__C1F3918D-0811-43A4-BB70-7F0F221BFF35.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgYlJpBCalK9HlewasQV3iCVn5Cmct6tGluLzLVcfXgU3NRHIpCZm9RlMjk35_U0q5Fo9nMxTRkfN0mBuOLsMP8DoFzcsKrjyT_-U1zh5fvitskrmh5Nh92BWYbAVt96kIfG1wKrcXWM/s400/60963341501__C1F3918D-0811-43A4-BB70-7F0F221BFF35.JPG" width="300" /></a><span style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">The pictured loaf is the second one. The first one I gave away without taking its photo but it was prettier even than this one. The crust is crunchy and delicious and the bread has a nice crumb. I want to make it again and again!</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-495106155339365262020-04-23T13:05:00.002-07:002020-04-27T12:56:34.711-07:00Popovers from Sourdough StarterDelicious concoctions can be made with sourdough starter, left in the container after you have made bread. These recipes use unfed starter. A book I love for sourdough baking is <a href="https://smile.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted-ebook/dp/B06XFVB62P/ref=sr_1_1?crid=1AASFN6O24CQV&dchild=1&keywords=artisan+sourdough+bread+made+simple&qid=1587670966&sprefix=artisan+sourdough%2Caps%2C141&sr=8-1">Artisan Sourdough</a> by Emilie Raffa. She has some recipes at the end of the book for using that leftover starter.<br />
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I decided to experiment with trying her easy dijon parsley popovers. I had bought a beautiful popover pan and had only used it once with my granddaughter. This one asks you to heat the pan in the oven while the oven reaches 450. My popover pan holds six large popovers, exactly the number created by this recipe.<br />
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Putting this together was quick and the results were delectable.<br />
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First you whisk together three eggs. Then you add 1/2 cup of leftover starter and whisk that together.<br />
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Meanwhile you melt 2 T of unsalted butter in 1 1/4 cups of whole milk on low heat on the stove. As soon as the butter melted, I took it off of the heat so that it wouldn't cook the eggs when I added it to the mix. </div>
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Next I added the mustard, garlic powder, sea salt (I used Himalayan pink salt), and some freshly ground pepper. Oh, and a T of finely chopped fresh parsley. You can see the green flecks.<br />
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Slowly I whisked in the milk/melted butter mix. And finally I whisked in one cup of all-purpose flour.<br />
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I pulled the hot, hot, hot pan out of the oven and sprayed the cups with canola oil cooking spray. Then I poured the batter into the cups, making them as even as possible.</div>
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The popovers popped up high and light as they cooked and they were oh, so beautiful.</div>
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I had one with a bowl of homemade potato soup topped with bacon and sour cream. What a delicious dinner that was!<br />
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This post is being written in the time of the coronavirus. Many of us are isolated at home. I gave the rest of the popovers and the remaining soup to a friend and her husband. She met my car near her home and took the food through my passenger side back window so we could stay six feet apart.<br />
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In our own homes, we all enjoyed them as well as the soup which was cooked with a rind of cheese as I often do. Turned out the cheese rind I pulled out of the bag was a hot pepper cheese, giving the potato soup a kick that I loved but will never be able to repeat!.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-35831273576208159822020-04-23T07:55:00.001-07:002020-05-02T13:56:38.061-07:00A Sourdough Starter Story<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">My mother ordered 100-year-old sourdough starter from San </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Francisco when I was 15. </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">She shared it with me when I left home </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">so </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">I could continue baking sourdough bread. </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">I have baked </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">bread almost </span><span style="font-family: arial; font-size: 11pt; white-space: pre;">every week my whole life. </span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">My mother died at age 93 in 2015 and when we cleaned out </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">her house, </span><span style="color: black; font-family: "arial"; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre;">I found a blackened quart </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">jar on her screened </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">porch in Mississippi - </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">not refrigerated and not used for at </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">least four years. </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">I brought it into the </span><span style="font-family: arial; font-size: 11pt; white-space: pre;">house and opened the </span><br />
<span style="font-family: arial; font-size: 11pt; white-space: pre;">jar. The jar's interior (and suddenly the whole </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">house) </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">smelled like the sewer. My sister was horrified </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">that I was </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">going to empty this jar, but after </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">I pulled off </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">spoonful after spoonful </span><span style="font-family: arial; font-size: 11pt; white-space: pre;">of black gunk, in the center </span><br />
<span style="font-family: arial; font-size: 11pt; white-space: pre;">I found pure white starter. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">We had to leave the windows wide open in the house for hours </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">to get rid of the awful smell. </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">And to bring the starter home with me, </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">I triple bagged it in zip-lock bags like a plastic version </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">of the </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">stacked Russian dolls.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">I brought Mother’s starter back to Atlanta to see if I could revive it. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">I put about a tablespoon of </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">it in each of nine small bowls and fed </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">each of the bowls about 1/4 cup flour and 1/4 cup water. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">I covered all of them and went to work. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">When I got home it was like the starter that ate my kitchen. Thrilled </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">to have food after four years, </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">the starters had all bubbled up and </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">over the rims of the bowls in which I had left them. </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">My kitchen </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">counter was covered with glorious, revived, 151-year-old starter. </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">Sadly, there are </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">no photos. I have been baking with it several </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">times weekly ever since and sharing it with </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">everyone who </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">expresses an interest. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">In case you have any worries about the fact that it was in </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">the Mississippi heat, unfed, for four </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">or so years, a sourdough </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">starter was scraped off of a pottery jar in an Egyptian </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">tomb and brought </span><span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;">back to life. Microbes are amazing </span><br />
<span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;">survivors! (see Rob Dunn’s book: </span><span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;">Never Home Alone</span><span style="color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre;">).</span></div>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">I love knowing that this starter now includes my microbes </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">as well as my mother's, microbes </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">from my Atlanta kitchens </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">over the years, and those from my childhood home in </span><br />
<span style="font-family: "arial"; font-size: 11pt; white-space: pre;">Mississippi. </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">As you use a sourdough starter, your microbes and those </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">f</span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">rom your kitchen will be </span><span style="font-family: "arial"; font-size: 11pt; white-space: pre;">added as well!</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-51814205990668220782020-01-10T19:45:00.001-08:002020-01-11T06:52:49.206-08:00A Lesson in High Hydration Sourdough Bread I love making bread with sourdough starter, using only the starter as a natural yeast/leaven for the bread. I bake out of lots of cookbooks but particularly enjoy <a href="https://smile.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292/ref=sxts_sxwds-bia?crid=YSXF9K5DNYMU&cv_ct_cx=artisan+sourdough+bread+made+simple&keywords=artisan+sourdough+bread+made+simple&pd_rd_i=1624144292&pd_rd_r=19d28f65-e7dd-463e-b925-1c1bb4dc6fcb&pd_rd_w=eAcBI&pd_rd_wg=LzOjK&pf_rd_p=1cb3f32a-ccfd-479b-8a13-b22f56c942c6&pf_rd_r=68SB64J20DN46BMEQRGX&psc=1&qid=1578711400&sprefix=Artisan+Sourdough%2Caps%2C143">Artisan Sourdough Made Simple</a> by Emilie Raffa.<br />
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I promised my brother I would put photos of the process here so that he could follow them as he makes his first sourdough loaf. I made the high hydration sourdough recipe in her book yesterday and today and will provide a photographic journey through the loaf.<br />
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Here is my bubbly starter that has been fed daily for at least four days. When I'm going out of town I put the starter in the fridge, but the rest of the time, it is bubbling on my counter every day.<br />
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When I start this process, I turn the light on in my oven. The light will heat the oven just a little and I can let the dough rise in the oven overnight, with a jumpstart from the light warmth on this coldish winter night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKchRKAZThmBrv8HBJX87GR2a-wVa78cnKeM1jnYJfp0CtFLoS6359JTwitQntoz3cZf1T0Lp5cKk2kGsvyCD3Tt7Q8WcDDEK9Thxoh5gb7emB7O-CKlzbkySWUXh1crJm0iPRwVwVdU/s1600/IMG_5304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKchRKAZThmBrv8HBJX87GR2a-wVa78cnKeM1jnYJfp0CtFLoS6359JTwitQntoz3cZf1T0Lp5cKk2kGsvyCD3Tt7Q8WcDDEK9Thxoh5gb7emB7O-CKlzbkySWUXh1crJm0iPRwVwVdU/s320/IMG_5304.jpg" width="320" /></a></div>
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Good bakers weigh everything so I live by my digital scale and try to be as exact as possible - I'm not perfect, by any means and am often off by a gram or so but it doesn't seem to matter. I weigh the starter and then weigh the water and stir them together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEqOTSpE-ly2Oc1fma1EBhqJEcy5OfVsSZRz4NHKTveo4d4_ldUrC_8NI7iKplIXq5FcCdUevs_fNWNYZ0c0mbk1Luxs_aJuobn30-r1Tq9ND1Ycu7at9eoa2ba7M1syOIPtZH0Igot4/s1600/IMG_5290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEqOTSpE-ly2Oc1fma1EBhqJEcy5OfVsSZRz4NHKTveo4d4_ldUrC_8NI7iKplIXq5FcCdUevs_fNWNYZ0c0mbk1Luxs_aJuobn30-r1Tq9ND1Ycu7at9eoa2ba7M1syOIPtZH0Igot4/s200/IMG_5290.jpg" width="150" /></a></div>
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I weigh the flour and the salt and stir them into the yeast/water mixture.</div>
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I give it a bit of a rest - maybe 30 minutes. Then I form it into a ball. It helps for that part to use wet hands, so I generally hold my hand under the faucet and shake the water off and form the loaf with a rather wet hand. I cover the bowl with a damp towel, put it into the oven and close the door. I turn off the oven light and go to bed, leaving the bread to rise overnight.</div>
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The next morning, the dough should be ready to form into a loaf. So I turn it out onto a floured counter and shape it into a loaf. </div>
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I put the loaf seam side up into a banneton that is lined with linen and dusted heavily with flour.</div>
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I cover the banneton with a damp towel to rise while the oven heats to 500 F - takes my oven about 40 minutes to get there. I put my cloche in which the bread will bake into the oven while it preheats.</div>
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As we get closer to 500, I get the bread ready. I take parchment paper and cut a circle a little larger than the banneton.</div>
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When the oven hits 500, I put a no-edge cookie sheet over the parchment paper topped banneton and flip the whole thing over.</div>
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Then I lift the banneton off of the risen loaf very carefully. I made a huge mistake here. I had washed the linen liner of my banneton and although I had floured it, I obviously hadn't floured it enough and the bread dough stuck to it. What a mess! But all was not lost. It did look pretty bad and lost a lot of its rise because of the sticking episode - see how folded over it looks below.</div>
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Not to be defeated, I plowed ahead. I also am terrible with the lame. I have learned that the lame seems to be easier to use if I rub the bread all over with flour first, so I did that.</div>
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I take the cloche out of the oven (carefully) and remove the top. Lifting the cookie sheet, I slide the bread on its parchment paper into the bottom of the cloche.</div>
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I cover the cloche and the bread bakes covered for 25 minutes. Then I turn the temperature down to 450 and it bakes covered for ten more minutes. Then I remove the cover.</div>
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The above photo is how it looked after that amount of time. I put the bread uncovered back into the 450 degree oven for about 15 minutes more and then it's done. You can tell that it's done by the darkened brown crust. But if you want to know for sure, use an instant thermometer. The internal temperature of the loaf should be between 200 - 212. You can't read the digital screen but this one measured 212 F when I took it out.</div>
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When it's cooling, I always listen to the crackling of the crust. My oven which has been at 500 degrees runs its cooling motor automatically even when it's off until it has cooled down, so that's the hum you hear in the background, but turn your sound up so you can LISTEN to the crackling of the cooling bread!</div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i9.ytimg.com/vi/CRdUFqxHiDU/default.jpg?sqp=COiL5fAF&rs=AOn4CLBxkLutUdf3kCSxbTyibRwWrc0pWg" frameborder="0" height="266" src="https://www.youtube.com/embed/CRdUFqxHiDU?feature=player_embedded" width="320"></iframe><br />
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And despite the almost tragedy of sticking to the linen, the slices were still lovely. The large hole at the top is because of the fold that happened as a result of the sticking but the bread is absolutely delicious!</div>
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Delicious bread with olive oil and a little balsamic vinegar!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-31268617262447899292020-01-10T18:54:00.005-08:002022-01-24T08:24:44.323-08:00My bread rootsMy bread baking was inspired by my mother. In the eighth grade I had to do a home-ec project. At the time I think she was considering becoming a bread baker - she was a great home cook and this would be a new skill for her. She provided me with cookbooks and I baked a different kind of bread every week for six or eight weeks.<br />
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The whole family enjoyed the bread and one of the breads from my project, Monte Carlo Bread, a white bread with cardamom and currants, became her signature bread. I still have the cookbook in which we found the recipe -<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOEn1xW9VaUpAgpwj2e-1G1fZLtMHnIeJa2YeNMuWd1EoFXQUrrQWonc1dqV_OsUOkiKBQAkrC3F58f-hcselVjI6rlYxA1J0w8NDlLjz2Tzipj0zy5d_IUKUwFFtaG_wDQJvlpLOj70/s1600/IMG_5344.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOEn1xW9VaUpAgpwj2e-1G1fZLtMHnIeJa2YeNMuWd1EoFXQUrrQWonc1dqV_OsUOkiKBQAkrC3F58f-hcselVjI6rlYxA1J0w8NDlLjz2Tzipj0zy5d_IUKUwFFtaG_wDQJvlpLOj70/s320/IMG_5344.JPG" width="240" /></a> </div>
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And here's the Monte Carlo bread recipe:</div>
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She tried a few other breads along the way but always had Monte Carlo bread in her freezer, wrapped to give away to any friend who dropped by, any repairman who came to work on something in the house, or to toast for us for breakfast.</div>
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I did the home-ec project in the 8th grade, so she started baking bread after that and was an eager bread baker during my high school years (1962 - 1966). Somewhere in there when I was 15, she ordered sourdough starter that was 100 years old, from San Francisco. She kept that starter going all the rest of her life.</div>
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When she died in 2015, she had not been cooking or baking much at all in the last few years of her life. She was 93 when she died. When my sister and I went to Mississippi to begin cleaning out the house, I found a quart jar on the back porch. It was not in the refrigerator and was black, black, black on the inside.</div>
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I stared at the jar as I realized that it was her "100 year-old starter," now 152 years old. The starter had been sitting unrefrigerated probably for three or so years on a hot Mississippi screened back porch. I picked up the jar and headed for the kitchen.</div>
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Using some hot water around the lid and all of my strength, I screwed open the canning lid and lifted it off. A smell worse than the sewer poured into the room and could be experienced throughout the house. Totally gross and beyond decrepit, the starter seemed all but lost. I was not daunted, though and spooned the black goo out and into the garbage disposal. </div>
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In the very center of the jar, in the heart of the smelly stuff, was some pure white sourdough starter still remaining. While my sister opened every nearby window to try to get rid of the odor, I put the white starter into a plastic bag and triple bagged it before taking it home with me to Atlanta.</div>
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In my Atlanta kitchen, I divided the starter into about eight or nine bowls and added 1/4 cup of flour and 1/4 cup of water to each bowl. I covered the bowls with a wet kitchen towel and left home to go to work for the day. When I walked into my kitchen at the end of the day, it was like the monster that had eaten my kitchen!</div>
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Delighted to be fed and relishing the opportunity finally to have food, the starter yeast had gone rogue and bubbled all over my counters. </div>
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I was THRILLED. So I bottled up the starter and began feeding it regularly. I now use it every single week to make the best ever bread with natural yeast.</div>
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A number of years ago, I read <a href="https://smile.amazon.com/Never-Home-Alone-Millipedes-Honeybees/dp/1541645766/ref=sr_1_1?crid=3INRYFBRSW8US&keywords=never+home+alone+by+rob+dunn&qid=1578710890&sprefix=never+home+alone%2Caps%2C135&sr=8-1">Never Home Alone</a> by Rob Dunn. He studied sourdough starter and said that it contains microbes from every place it has been. As a result, everyone's starter is unique.</div>
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I love thinking that every time I make sourdough bread, my mother's microbes and the microbes from her Mississippi kitchen are mixing with my microbes and those in my Atlanta kitchen as well as with the original microbes from San Francisco 155 years ago.</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-22661159341254585662016-09-23T09:36:00.002-07:002016-09-23T09:39:12.231-07:00Carrement Chocolat, the Fancy Cake from Dorie Greenspan (Baking Chez Moi)My sister came to Atlanta for her birthday (September 4) on Labor Day weekend. I wanted to bake her a cake - I am fifteen years older than she and used to bake her cakes when she was a little girl. So I went out of order in <a href="https://www.blogger.com/%3Ca%20%20href=%22https://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0547724241&linkCode=as2&tag=speakupforyourse&linkId=f91900ad19d4a2c7b3fc919b7d7fabfc%22%3EBaking%20Chez%20Moi:%20Recipes%20from%20My%20Paris%20Home%20to%20Your%20Home%20Anywhere%3C/a%3E%3Cimg%20src=%22//ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=am2&o=1&a=0547724241%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Baking Chez Moi</a> and baked the cake on the cover of the book.<br />
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Now I can say I baked the cake on the cover, but mine was a far cry from the gorgeous cake on the cover. Mine tasted incredible but was not a work of art.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQJcNJqDIiUD6ZbzrCUGvB2Moh29WpGnl6KkVtC1VnmWYvwRWy18m5XIJ3ecqeoG3FFgtLWjkCKNF38KLVKkXAK8c7NZ8B1yzencMi-N3ecCbDDvmRZb-azJ1VxKloM5I8SMxAEmsRN0/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjQJcNJqDIiUD6ZbzrCUGvB2Moh29WpGnl6KkVtC1VnmWYvwRWy18m5XIJ3ecqeoG3FFgtLWjkCKNF38KLVKkXAK8c7NZ8B1yzencMi-N3ecCbDDvmRZb-azJ1VxKloM5I8SMxAEmsRN0/s320/IMG_0256.JPG" width="320" /></a></div>
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Hers is a work of art.</div>
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I weighed the ingredients and put the cake together in stages as she recommends. So I made the ganache, the chocolate shards, the syrup, the filling on the day before. I made the cake the day of the gathering to celebrate my sister. I wish I had made the whole thing the day before.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqgDie5CMKR3Lp8S8_1Vqv7iK9roEI0PcOz7KpELVwX0zVRZpvKtF6a7bX72O2q0iXYMr0DxoFXvz4LVpcPESEVqv31ExDz0tBVWLDt5WGyTzpv6kZILLGtvK8NopU8cLnSWUbxQvrbg/s1600/IMG_9345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqgDie5CMKR3Lp8S8_1Vqv7iK9roEI0PcOz7KpELVwX0zVRZpvKtF6a7bX72O2q0iXYMr0DxoFXvz4LVpcPESEVqv31ExDz0tBVWLDt5WGyTzpv6kZILLGtvK8NopU8cLnSWUbxQvrbg/s320/IMG_9345.JPG" width="240" /></a></div>
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I baked it in a pan with tall sides.</div>
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It's a one layer cake that is then sliced and the filling put in between the sliced off top and the bottom.</div>
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Here's how it looked in the end:</div>
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But even though it didn't look like the book cover, it was melt in your mouth delicious and I would make it again for another special occasion.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-90182780674388082322016-08-27T18:04:00.001-07:002016-08-27T18:09:28.036-07:00Bouchon Bakery: Oatmeal Raisin CookiesMy second foray into Bouchon Bakery cookbook occurred today when I baked the oatmeal raisin cookies on page 32.<br />
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I am dedicated to weighing everything, but I didn't weigh the vanilla paste. I used my measuring spoon instead! Ingredients all gathered below. I've never weighed eggs before. I broke two eggs and then whisked them to break them up so I could pour off the excess.<br />
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I was supposed to sift the cinnamon and the soda into the flour, but I did the cinnamon and the salt. The Kosher salt had no inclination to go through the sieve!</div>
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Maybe because my brown sugar is not new, the lumps didn't break up with the whisk as described. I got a pestle and broke them up with it instead. Then I whisked it all together.</div>
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Creamed butter - supposed to look like mayonnaise.<br />
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I forgot to take photos for the adding of the dry ingredients, the flour/cinnamon/soda/salt mix. Then when it was time to add the oatmeal, the directions said to pulse 10 times. That kind of instruction goes with a food processor and this was being made in a stand mixer. I turned it quickly on and off ten times, but it didn't make sense to me. I used my rubber spatula to fold the oats in and then to fold in the raisins.</div>
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I made the small version of the cookies so that the recipe made a dozen cookies. It is designed to make six huge cookies, which I guess would be the size of salad plates. I had no desire - these are more than big enough for me. I baked in a convection oven and my cookies look darker than the photo in the Bouchon Bakery cookbook. But these taste DELICIOUS. </div>
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My son-in-law and daughter each ate one and had a fit over how good these are.</div>
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Confession: the photo below is of the recipe with golden raisins in it, but my grandchildren don't like raisins, so I baked six with golden raisins and six with chocolate chips. In the photo above, the left six are made with raisins and the right six are made with chocolate chips.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-84994844617987220712016-08-22T11:50:00.001-07:002016-08-22T21:33:35.924-07:00Bouchon Bakery First Bake: Pecan SandiesI didn't want just to bake out of Dorie Greenspan and I've had <u>Thomas Keller: Bouchard Bakery</u> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=speakupforyourse&marketplace=amazon&region=US&placement=1579654355&asins=1579654355&linkId=68da38e54c87cc156bb4ea66f565225a&show_border=true&link_opens_in_new_window=true&price_color=&title_color=&bg_color=FFFFFF" style="height: 240px; width: 120px;"> </iframe>which includes many recipes by Sebastian Rouxel who heads up the Bakery. I<br />
decided to bake out of it as well. The beginning recipes are cookie recipes and the first recipe is for pecan sandies, baked by Thomas Keller's mom on a regular basis. The recipe is on page 10.<br />
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I had a great time with them and am on board with baking my way through this cookbook as well.<br />
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As a woman who owns four sets of measuring cups, I am delighted to acknowledge that I am now only using my scale. I use the cups to dip out whatever I am measuring, but I go by the scale altogether these days.<br />
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So first I weighed all the ingredients and had them prepped and ready:<br />
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I even weighed the individual cookies. They were supposed to weigh 3 ounces each. I had a few that were slightly light so I ended up with 19 cookies instead of the 18 that the recipe promised and the last one was on the light side!</div>
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The instructions said to flatten each mound to about two inches. I have another cookie recipe that says to grease and sugar the bottom of a glass to accomplish this so since the recipe didn't say how to flatten them, I employed this method. I used the paper from the unsalted butter to grease the bottom of the glass and then dipped it into powdered sugar. They looked like the photo below going into the oven.</div>
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The photo above is how they looked coming out after 18 minutes in a convection oven. I cooled them for five minutes in the pan and then moved them to a cooling rack and covered them with powdered sugar.</div>
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They are so delicious that I took a bite before I took the photo!</div>
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I gave most of them to my friend Julia who has boys at her house when I ate lunch with her today. I hope they enjoy them....so much better than the ones in the bag at the grocery!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-3573366274941213402016-08-20T14:20:00.002-07:002016-08-21T09:05:17.379-07:00Baking Chez Moi Plain and Simple Almond CakeWhen I read about this cake, my immediate response was, "Well, that will never work for me."<br />
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There are only three ingredients: eggs, sugar and almond flour. The first challenge was finding almond flour, which was, of course, available at Whole Foods. But with just three ingredients and the instructions to use a gentle hand, I approached this cake with fear and trembling.<br />
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You'll find the recipe in Baking Chez Moi. <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=speakupforyourse&marketplace=amazon&region=US&placement=0547724241&asins=0547724241&linkId=5283dbf27e43af3a1b0c1b0ca70947cc&show_border=true&link_opens_in_new_window=true&price_color=&title_color=&bg_color=FFFFFF" style="height: 240px; width: 120px;"> </iframe><br />
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I followed all the instructions:<br />
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Whisked the egg yolks with the sugar.<br />
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Prepared the pan. I must not have done it well because at the end, it was difficult to get out of the pan.<br />
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Got the whites ready to whisk.</div>
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Stopped when they made soft peaks.</div>
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She says to stir in a little of the whites. Then you fold in the remaining whites and about half the almond flour. Finally, you fold in the rest of the almond flour. In order to have a gentle hand in your folding, there are only two additions. You can see unincorporated almond flour in the photo below. I tried and succeeded at getting it all folded in, but next time, still being very gentle, I might try adding the almond flour in three additions. I think it might be easier on the egg whites, but at the same time, the third folding might break them down more. I will only know when I try it.</div>
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I baked it in a springform pan and, although that was suggested, it didn't come out of the pan well. I was glad for the height because the cake used the pan height. Here it has cooled for about five minutes and isn't as high as it was right out of the oven. It acted a little like an angel food cake.</div>
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She says to cool for five minutes in the pan and then turn it out to cool on the rack. When I turned it out, the upper left stuck to the corner of the pan (between the sides and the bottom) and tore the cake slightly. I did finally get it out, happy to say.</div>
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I can't keep all of these desserts around the house, so I cut the cake in half and sent half of it home to my daughter and her family. My son-in-law left me this message: "This almond cake is AMAZING. We are coming to get the other half! See you in a few minutes..."<br />
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I agree with him. It is about half the height it had in the pan, but it is incredibly moist, tastes lovely of almonds with no almond extract (which I sometimes think is overpowering) and I will definitely make it again.<br />
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If anyone has tried this and has any suggestions about getting it out of the pan, please let me know. Of course, I may simply need to grease and flour the pan better. But I wondered if it needed to cool in the pan longer than five minutes before turning it out.<br />
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I forgot to take a photo of the cut cake until it was almost all gone!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFY7yu4O8Pc9Ic8QT-KcwvE2pJoGJamriCxxjvICp6AxXuHVuTjxWcIaW_QaTyptlBLv4ZvhJmkKpED-OfBpR_KiFyedu6kCAWCfj2ZsZ7h8_PnOpbL6GyQD7gQ4G7s3igf638zzsChY/s1600/IMG_9158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFY7yu4O8Pc9Ic8QT-KcwvE2pJoGJamriCxxjvICp6AxXuHVuTjxWcIaW_QaTyptlBLv4ZvhJmkKpED-OfBpR_KiFyedu6kCAWCfj2ZsZ7h8_PnOpbL6GyQD7gQ4G7s3igf638zzsChY/s320/IMG_9158.JPG" width="320" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-56862976355879665202016-08-12T20:37:00.000-07:002016-08-22T15:33:50.242-07:00Dorie Greenspan: Baking Chez Moi - Brown Butter and Vanilla Weekend CakeI've been baking a lot, but not posting about it. Rarely does a week go by without my baking bread. Currently, I am enthralled with a <a href="https://www.blogger.com/%3Ca%20%20href=%22https://www.amazon.com/gp/product/031620062X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=031620062X&linkCode=as2&tag=speakupforyourse&linkId=10be2972cabfb42d29325764d1fe19cf%22%3EA%20Passion%20for%20Bread:%20Lessons%20from%20a%20Master%20Baker%3C/a%3E%3Cimg%20src=%22//ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=am2&o=1&a=031620062X%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Passion for Bread </a>by Lionel Vatinet. I bake his bread once or twice a week. I love his method for getting a good crust which involves baking the loaf under a stainless steel bowl for the first part of the baking and then removing it for the last 2/3 of the baking. The result is a rustic crusted loaf that is absolutely delicious.<br />
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I've also been baking a lot of sourdough. My mother died about a year ago and in the process of cleaning out the house, I found her sourdough starter. She ordered it from San Francisco when I was in high school and it was touted as being 100 years old. Well, fifty years later, it is now 150 years old. I brought the starter back to Atlanta - it hadn't been used in years and was not refrigerated - just in a mason jar on her back porch.<br />
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I fed the starter and it went crazy, bubbling out of every container onto my kitchen counter.<br />
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I have enjoyed sharing it with friends and baking with it myself.<br />
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But I have been yearning for a project. I own <a href="https://www.blogger.com/%3Ca%20%20href=%22https://www.amazon.com/gp/product/1579654355/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1579654355&linkCode=as2&tag=speakupforyourse&linkId=5b94b1b82c5d902291d5155b9c304020%22%3EBouchon%20Bakery%3C/a%3E%3Cimg%20src=%22//ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=am2&o=1&a=1579654355%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Bouchon Bakery</a> by Thomas Keller, and I just bought <a href="https://www.blogger.com/%3Ca%20%20href=%22https://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0547724241&linkCode=as2&tag=speakupforyourse&linkId=7b268f3258f47fa87eafe73c60b8bef6%22%3EBaking%20Chez%20Moi:%20Recipes%20from%20My%20Paris%20Home%20to%20Your%20Home%20Anywhere%3C/a%3E%3Cimg%20src=%22//ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=am2&o=1&a=0547724241%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Baking Chez Moi</a> by Dorie Greenspan.<br />
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So I've decided to bake my way through both of them. It will take a while - there are tons of recipes in each, but I'm excited about the process. If you are reading this and want to join me, let me know and share photos with me.<br />
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So I've now baked the first two recipes in <a href="https://www.blogger.com/%3Ca%20%20href=%22https://www.amazon.com/gp/product/0547724241/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0547724241&linkCode=as2&tag=speakupforyourse&linkId=7b268f3258f47fa87eafe73c60b8bef6%22%3EBaking%20Chez%20Moi:%20Recipes%20from%20My%20Paris%20Home%20to%20Your%20Home%20Anywhere%3C/a%3E%3Cimg%20src=%22//ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=am2&o=1&a=0547724241%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">Baking Chez Moi</a>. The first was a weekend cake. Greenspan says that in France, it is not unusual for a family to bake a cake for the weekend that is a simple loaf cake. The gateau (cake) is reserved for much fancier items.<br />
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The first cake in her book is simply that - a weekend cake.<br />
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I've learned now to weigh and measure my ingredients all before getting started. Here's the collection of cake ingredients. My Amaretto bottle had exactly the two tablespoons needed!</div>
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Prepared the pan. She calls for a 4.5 X 9 pan. I wish I had used an 8.5 pan. My cake wasn't as lofty as her illustration.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe-od2eXOy6WPr9igzrQQ-iL_DYTV8muINbIiA36Vatu0A-hooQf7b7YWOnfJEGy8EdPEaxpgHVGlLqQ80zV7vMMiv3Vtdf9XV4EWfScdfkcIUol04IHKdjGMJRA2fljCQM7l4CFBOl0/s1600/IMG_9095.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe-od2eXOy6WPr9igzrQQ-iL_DYTV8muINbIiA36Vatu0A-hooQf7b7YWOnfJEGy8EdPEaxpgHVGlLqQ80zV7vMMiv3Vtdf9XV4EWfScdfkcIUol04IHKdjGMJRA2fljCQM7l4CFBOl0/s400/IMG_9095.JPG" width="400" /></a></div>
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Beginning to make the browned butter.</div>
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When it looks like this, it is almost done. Just before it is browned butter, the bubbles get very calm and tiny.</div>
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The dry ingredients were next. I am currently using pink sea salt - to explain the little mound of pink in the flour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhoVAJXfLgfQYwOkMIX2wn5fgaYnJru-fOwpqeBCruOIUg5ftx5fA298a4JT-vJSyZkDbvU1EMqxE_Z-QehRCnjaXaOnc9xXDTR93E6qgj8lKD0zdqmca9imMsfRf6z9XIRHmFoD12L0/s1600/IMG_9103.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhoVAJXfLgfQYwOkMIX2wn5fgaYnJru-fOwpqeBCruOIUg5ftx5fA298a4JT-vJSyZkDbvU1EMqxE_Z-QehRCnjaXaOnc9xXDTR93E6qgj8lKD0zdqmca9imMsfRf6z9XIRHmFoD12L0/s400/IMG_9103.JPG" width="300" /></a></div>
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This photo (above) shows the vanilla bean seeds before they are mixed into sugar.</div>
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The photo below is of one of my beautiful eggs from the <a href="https://www.moorefarmsandfriends.com/store/pc/viewContent.asp?idpage=10">Moore Farm</a> stand at the <a href="https://www.facebook.com/freedomfarmersmkt/">Carter Center Farmer's Market.</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1QIyAypNXg2ijas5IfqOBc_lJs-vWT1bqHoCVw5dmxGEIYQCOIIW5bU0WgL3CO0aOvvLvHKxpSWviR-VGh6nMIRJf7uMYuRpBkzxSfuBnzd8LXOP1kom07xMcEU9IV85Ok4sAnaGHA0/s1600/IMG_9105.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1QIyAypNXg2ijas5IfqOBc_lJs-vWT1bqHoCVw5dmxGEIYQCOIIW5bU0WgL3CO0aOvvLvHKxpSWviR-VGh6nMIRJf7uMYuRpBkzxSfuBnzd8LXOP1kom07xMcEU9IV85Ok4sAnaGHA0/s400/IMG_9105.JPG" width="300" /></a></div>
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When the loaf came out, it looked like this.<br />
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I may have baked it about 2 minutes too long. It was absolutely delicious. I sliced it into thin slices and took it to the Atlanta Bee Meetup this past Tuesday. Even though there is no honey in it, the beekeepers loved it! She said to sprinkle powdered sugar over the cake which I did before I cut it but I forgot to photograph it.<br />
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Let me know if you try it. I didn't put the recipe here because I think it's important to support the cookbook author. If I ever put up one of my own bakes, I'll share the recipe.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-7902885506981525922014-02-13T07:05:00.001-08:002014-02-13T07:06:21.877-08:00BBA Cinnamon Raisin Walnut BreadWe've had an ice storm in Atlanta, but since I have power, I'm just baking up a storm inside!<br />
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Yesterday I made the Cinnamon Raisin Walnut Bread from BBA. It is absolutely delicious and looks just like Reinhart's photo, so I am well pleased. I loved raisin bread as a child and today the smell of it toasting warms my heart.<br />
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There are two ways to make this bread - as a loaf with cinnamon and raisins studded throughout or he suggests as an alternative, adding a cinnamon sugar swirl to an already delicious bread. Since the recipe made two loaves, I did one as a loaf and the second as a swirl.<br />
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I found it an easy bread to mix and make. Since I'm used to making breads that add dry ingredients gradually to the yeast raised in warm water, it's always unnerving to me to put all the dry ingredients into the mixer and then add the liquids. But I'm an oldest child and always follow the rules, so I do what he tells me to.<br />
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The dough was quite sticky and I probably added about a handful of flour in tablespoons as it mixed to get it to come together in a bread dough.</div>
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Here are the raisins, draining, and the walnuts, chopped.</div>
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Here is the dough rounded up before putting it into the greased bowl to rise.</div>
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I rolled one half of the dough out to make a regular loaf. I forgot to take a photo of the cinnamon swirl being created. I did use a brush and brushed water over the dough before adding the cinnamon sugar to help it stick. Don't know if that was a good idea or not.</div>
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Here are the two loaves in their pans to rise. The one on the right has the cinnamon swirl.</div>
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He suggested that you brush the tops of the baked loaves with melted butter as soon as they are out of the bread pans and roll them in the cinnamon sugar, so I did that with the non-swirled loaf.</div>
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Here is the loaf sliced - made absolutely delicious toast, reminding me of childhood (although the bread we had from the grocery didn't had walnuts in it!)</div>
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Below is the cinnamon swirl loaf. I don't care what the filling is, I can't ever make swirled bread that doesn't have a gap in it when it cooks. So disappointing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAk_sD4S1BO6UUkk8rdse0l9dRGCDe-avUG8rlNStee86mlmZbUwcGloxrg30D_uQiAFoWOuvndMzXHQ5gA3LX0FHEVUWvHNELHj2J8xk4RXkiiCIVQRXTg2-rXYp22RP5k5Zd-cVoMU/s1600/IMG_1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDAk_sD4S1BO6UUkk8rdse0l9dRGCDe-avUG8rlNStee86mlmZbUwcGloxrg30D_uQiAFoWOuvndMzXHQ5gA3LX0FHEVUWvHNELHj2J8xk4RXkiiCIVQRXTg2-rXYp22RP5k5Zd-cVoMU/s1600/IMG_1789.JPG" height="320" width="240" /></a></div>
Slicing further into the loaf, you can see the gap around the swirl. Would love it if someone knew how to keep that from happening. I roll tightly and pinch the seam together at the bottom. I wonder if wetting the dough surface before I put the cinnamon on makes that happen?<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-78091003278680887352014-02-12T16:43:00.003-08:002014-02-12T16:43:57.044-08:00BBA Cinnamon Buns and Sticky BunsThese cinnamon buns sounded really good - not too sweet and gooey - so I was excited to try them. I decided to make the cinnamon buns rather than the sticky buns and mixed up the dough. I liked it that they had the zest of a lemon in them. He said 1 tsp but I didn't measure - just grated the lemon zest and put it into the dough.<br />
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The dough was a little soft so I had to add a little flour - just a smidgeon, but it came together better after I had done that. </div>
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I have real <a href="http://en.wikipedia.org/wiki/Cinnamon">Ceylon cinnamon</a> that I buy from <a href="http://www.myspicesage.com/">My Spice Sage</a>. I put it in my adult children's stockings every Christmas and also get some for me. It's so much better than what we buy in the grocery store!</div>
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The recipe didn't make a ton of rolls - just a dozen. They rose on the cookie sheet on which they would be baked.</div>
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This is how they looked coming out of the oven. And then I glazed them - I made the recipe's suggested amount of glaze. Next time I will cut it in half. I have about 3/4 of a cup in my refrigerator right this minute.</div>
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They were really delicious and everyone I gave them to, loved them.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-63647493635105044462014-02-12T16:17:00.001-08:002014-02-12T16:28:22.052-08:00BBA CasatielloWe are very lucky in Atlanta to have <a href="http://thespottedtrotter.com/">the Spotted Trotter</a>. I buy tasso ham there for New Year's Day's hoppin' John. I love their bacon. Every time I go, I let myself buy something unusual that I have no idea how to use. The last time I was there, I bought a lamb and feta crepinette. It was delicious, but I digress.<br />
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To make the BBA casatiello, one of the ingredients is dry cured Italian salami. This is what took me to the <a href="https://www.facebook.com/thespottedtrotter">Spotted Trotter</a>. I bought a delicious salami and this made the bread INCREDIBLE. <br />
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After cooking it in the iron skillet, the salami is incorporated into the bread. The most challenging part of this recipe is incorporating the butter. I weighed it, like Reinhart advocates.</div>
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This was a delicious bread - one of my favorites so far. I toasted it for breakfast and it made a meal - just one slice of toast. My son-in-law loved it. I don't think it was that special but the salami from Spotted Trotter made it special.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-58639656379753463452014-01-12T16:59:00.001-08:002014-01-12T17:07:17.803-08:00BBA CiabattaOK, guess I was due for a failure and this was it. I made ciabatta bread yesterday and mine has NO holes in it. I did some online research and I know what was wrong. So I'll try again and hopefully the next time with be replete with holes!<br />
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So what I learned from online research is that I kneaded the ciabatta too long. In Rinehart's book he says to mix on medium mixer speed for 5 - 7 minutes until the dough is smooth and the ingredients are evenly distributed. Being an oldest child and always following the rules, I did exactly that - mixed for 5 minutes and changed to the dough hook for the last 2 minutes. <br />
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As a result my ciabatta developed too much gluten. I have made ciabatta before from a different recipe (Bertinett's <u>Dough)</u> and it had great holes. Bertinett advises not using the mixer and I think I'll go that way the next time I try the Rinehart recipe. <br />
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Anyway my rather pitiful photos are below, including the unattractive, non-ciabatta looking slices where in addition to the lack of holes, you can also see the flour line created when I folded the dough "like a letter" as per the instructions.<br />
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Better luck next time and there will be a next time - I will NOT be defeated!<br />
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<iframe align="center" frameborder="0" height="500" scrolling="no" src="http://www.flickr.com/slideShow/index.gne?group_id=&user_id=51313936@N02&set_id=72157639706202523&tags=CiabattaBBAChallenge" width="500"></iframe><br />
<small>Created with <a href="http://www.admarket.se/" title="Admarket.se">Admarket's</a> <a href="http://flickrslidr.com/" title="flickrSLiDR">flickrSLiDR</a>.</small>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-27741372719685078682014-01-11T14:31:00.000-08:002014-01-11T14:38:56.304-08:00BBA ChallahTrue confession: I skipped Brioche - didn't have the right pan - and Casatiello, although I'll try to go for it next weekend after I buy some salami. So I went to Challah last weekend. <br />
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It was fun to make and only took one day, but I'm not thrilled with my results. It was a little dry and not as rich as some other Challah recipes I've used. I'm tempted to cut it all up to make croutons, but instead I used one loaf to make a breakfast casserole of baked French toast with craisins and cinnamon and gave the other loaf to my daughter with encouragement to do the same.<br />
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Here's a slideshow of the process. The braiding was a lot of fun as was sprinkling the sesame seeds:<br />
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<iframe align="center" frameborder="0" height="500" scrolling="no" src="http://www.flickr.com/slideShow/index.gne?group_id=&user_id=51313936@N02&set_id=72157639667044814&tags=Challah,KneadingtheBread" width="500"></iframe><br />
<small>Created with <a href="http://www.admarket.se/" title="Admarket.se">Admarket's</a> <a href="http://flickrslidr.com/" title="flickrSLiDR">flickrSLiDR</a>.</small>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-68745312506177852582014-01-11T13:43:00.000-08:002014-01-11T14:32:09.645-08:00BBA BagelsSeveral years ago I bought food grade lye with the plan of making homemade bagels. I have been terrified to open the bottle - you apparently need to wear goggles, gloves, and be ready to throw away the jeans you wear. I never went near the bagel recipe because I was deathly afraid of the lye.<br />
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But the BBA book has a bagel recipe in it that does not involve lye and still the bagels are AMAZING. Everyone I gave them to absolutely fell out telling me how good they were. <br />
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Again, I did this on November 23 and was just late posting it. The holidays always interfere with blogging for me both here and on my <a href="http://www.beekeeperlinda.com/">beekeeping blog</a>.<br />
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Making bagels was incredibly time-consuming but at the same time, so much fun. Every recipe in the book takes more time than any other bread recipe, but every time it is worth it. <br />
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The recipe uses malt which I have on hand for the <a href="http://kneadingthebread.blogspot.com/2009/01/communion-bread-no-crumbs.html">communion bread recipe</a>, so I was delighted to have another use for it. </div>
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The bagels are ultimately shaped into 4 1/2 ounce pieces - I weighed each and every one. They rest for a bit and then you make them into bagel shapes. I didn't do a great job taking a photo of my own hand but here are the shaping photos:</div>
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The shaped bagels rest on a cookie sheet until they are ready to go into the refrigerator. You determine this by a float test in which the ring is dropped into water. If they float then it's time to put the cookie sheet into the refrigerator overnight.</div>
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The next day, you heat the oven to 500 - I'm so glad my Wolf oven can easily do that temperature. The bagels are then boiled but instead of lye, you add baking soda! While the boiled bagels are still wet, you season them. This is where the recipe let me down. </div>
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Left to my own devices (since there were no recommendations for amounts of seasonings), I salted mine too much, but not irreparably - everyone adored them but next time I'll go much easier on the salt.</div>
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I measured exactly 4 1/2 ounces per bagel but I ended up with 14 instead of 12 absolutely delicious bagels. I'll make these again and again despite the long process.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-44714855216727049872014-01-11T13:06:00.001-08:002014-01-11T14:32:23.815-08:00Catch Up with BBA Posts: Artos Greek Celebration BreadActually I made this bread on November 16 and just never posted about it. It was easy and fun and a delicious bread. <br />
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I used a poolish started since I already had it available, but he starts with a barm. He does say you can use a poolish. <br />
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As a beekeeper, I loved it that this bread has honey as an ingredient because, of course, I used honey from my own bee hives. The honey and all the spices give the dough an inviting warm color.<br />
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I follow all of his directions as precisely as I can (for a person for whom precision is a challenge, at best) so I use Pam Olive Oil spray since he calls for it in almost every recipe. Here I used it to oil the bowl in which the dough would rise.<br />
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This bread baked up beautifully into pretty round loaves.<br />
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While the bread was baking, I made the glaze of sugar, water, honey and orange extract so I would be ready to paint it onto the loaves when they were done.<br />
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Every year when our office has a holiday party, we draw names. I give some version of the same gift every year - a jar of my honey (or homemade apple butter, if there is no honey - like this year), some homemade breads - this year it was this Artos holiday bread - and a few other homemade goodies - like seasoned nuts, candied orange peel. I think the receiver was glad to get this loaf. </div>
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I certainly enjoyed the one I kept which I ate right away - hers I saved in the freezer until the party.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-77289553543475082992013-11-10T15:23:00.002-08:002013-11-13T06:36:46.927-08:00Anadama BBA RecipeYesterday I made the BBA Anadama bread. The composition of the bread actually started the day before when I had to make a "soaker" of corn meal and water:<br />
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I used the same Great Smoky Mountain stone ground corn meal that I used in the Anadama bread on Friday. In many breads with cornmeal, the cornmeal soaks in boiling water until it reaches room temperature, but this one started in lukewarm water and soaked all night. I wondered if it would make the bread less "crunchy" than the Jones' recipe.<br />
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On Saturday the real Anadama work began. Reinhart uses instant yeast, something that isn't a staple in my kitchen but will be in this year of BBA baking! First you put the soaker in a mixing bowl with some of the flour and let the sponge sit for about an hour until it is bubbly. (I almost forgot to take the photo below so the rest of the flour is sitting on the right half of the sponge).<br />
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Then you add all the other dry ingredients along with the molasses (2 T less than in the Jones' recipe), the salt and the shortening and mix it all together. I used and will continue to use my Kitchen Aid for this project.<br />
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Really difficult to mix this in - in most bread recipes, you add the flour 1/2 cup at a time. I would have been happier to mix the rest of the ingredients in more gradually.<br />
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But it did all come together as described into a "tacky" dough.<br />
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Then the bread had an opportunity to rise until doubled:</div>
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I weighed the risen dough to put equal amounts into each pan. Mine weighed 26 ounces per loaf instead of the 24 ounces that the recipe said. I don't think I added flour, but I don't know what was different.</div>
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The bread was supposed to rise for an hour but in my warm kitchen, it was cresting above the pans at half an hour. Reinhart would say that the bread would have a deeper flavor if I had a cooler place in which it had risen - I'll do that the next time.</div>
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I had preheated the oven so I brushed the tops of the loaves with water and sprinkled them with corn meal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D0eqznSIWo6CvAO8t-GuyxCEjB3_V1sGH1ErLKSdjfQ057yNhx8iREv2SriaRWImn3_CEIYnC4_DtpXOl0blvkdjEVBHHpqY8SZ9BTnzu_fJQY5k2zWFhUCWK7wbaM_EpMNmRPzFB7k/s1600/IMG_1188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D0eqznSIWo6CvAO8t-GuyxCEjB3_V1sGH1ErLKSdjfQ057yNhx8iREv2SriaRWImn3_CEIYnC4_DtpXOl0blvkdjEVBHHpqY8SZ9BTnzu_fJQY5k2zWFhUCWK7wbaM_EpMNmRPzFB7k/s320/IMG_1188.JPG" width="320" /></a></div>
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They had good oven spring and looked lovely when they were done. One side looked perfect:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX_XX7pduJZv0IWTVoBkppibXaAb6J00bsRSySNM1xI8HPSCHZgLiNgtz75DqfpZvKjAG6zyPuq3E5pFJSwyW7FFPXp-k9KifZzr06AsW4qzKtRx6C-BGtlRTIcUfnWpMs9yLuFuz1_g/s1600/IMG_1190.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX_XX7pduJZv0IWTVoBkppibXaAb6J00bsRSySNM1xI8HPSCHZgLiNgtz75DqfpZvKjAG6zyPuq3E5pFJSwyW7FFPXp-k9KifZzr06AsW4qzKtRx6C-BGtlRTIcUfnWpMs9yLuFuz1_g/s320/IMG_1190.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprjXwtXK3yQCc0-y2iC5MLK26Th1A-_Zws_vLfTAPRUy9xfQ2xt1pjubtuB_mWyR3FT2d0myV8BLxsc3Af0IK8vyV5pZgINxi1OHk_qo9-lPy3Koh8w-vLzmdj-Lq6AUmslE7pSmBj68/s1600/IMG_1192.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprjXwtXK3yQCc0-y2iC5MLK26Th1A-_Zws_vLfTAPRUy9xfQ2xt1pjubtuB_mWyR3FT2d0myV8BLxsc3Af0IK8vyV5pZgINxi1OHk_qo9-lPy3Koh8w-vLzmdj-Lq6AUmslE7pSmBj68/s320/IMG_1192.JPG" width="240" /></a></div>
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But the other side looked like this. I guess I didn't secure the seam very well when I rolled the loaves or they had too much oven spring in my convection oven.</div>
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The BBA Anadama sliced beautifully, had a nice crumb and was a much lighter loaf than the Anadama from the Book of Bread. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIWTQI8YFCXLyn33e83YBiG8L3x2q1wQANCkbFRCAd4511vA3NBCgHXdurvi3OyB-UIT_4h-taM_2QrrXP7CXe33bHoD0p_pSrOzyU79zUqDqGI8fAaq6GmU9xY9HX2YniH7p9qYluIE/s1600/IMG_1196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIWTQI8YFCXLyn33e83YBiG8L3x2q1wQANCkbFRCAd4511vA3NBCgHXdurvi3OyB-UIT_4h-taM_2QrrXP7CXe33bHoD0p_pSrOzyU79zUqDqGI8fAaq6GmU9xY9HX2YniH7p9qYluIE/s400/IMG_1196.JPG" width="400" /></a></div>
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Here are the two side by side. The loaf on the right is from the Book of Bread. The Anadama on the left is from BBA. They have approximately the same amount of flour. The bread on the right has 2 T more of molasses which makes it a darker, more colorful bread. The BBA bread used instant (rapidrise) yeast and the bread on the right used active dry yeast.</div>
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In taste, the Anadama from BBA is much lighter and has a crunchier, crispy crust. The Anadama from the Book of Bread is sweeter and denser than the BBA loaf. Both are delicious. I gave one of my daughters the second loaf from the Book of Bread and another daughter the second (prettier) loaf from BBA. As for me, I had two soft boiled eggs for breakfast - one on one type of toast and the other on the other type of toast. A truly luxurious treat.</div>
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This coming weekend, the challenge bread is a Greek bread and has a starter, so I got my sourdough out of the downstairs refrigerator and will be feeding it all week to get it up to the task!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-90328506703008470142013-11-09T21:03:00.001-08:002013-11-09T21:10:00.931-08:00Anadama BreadA number of years ago the Internet was buzzing with the BBA Challenge - over 200 people participated in a challenge to bake every recipe in Peter Reinhart's book: <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1580082688/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1580082688&linkCode=as2&tag=speakupforyourse%22%3EThe%20Bread%20Baker's%20Apprentice:%20Mastering%20the%20Art%20of%20Extraordinary%20Bread%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=as2&o=1&a=1580082688%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">The Bread Baker's Apprentice</a><br />
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I missed that challenge, although I owned the book at that time. Most of Reinhart's recipes require several days to complete. I just didn't have it in me to commit that much.<br />
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But this year I am up for trying something challenging in the bread baking arena of my life. I typically bake bread every week - usually on Friday or Saturday. So this year as of November 1, I am going to bake my way through Reinhart's book. Unlike previous challenges, I plan frequently to make a different version of the bread in addition to the recipe in BBA. <br />
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For example, the first bread is Anadama Bread. This weekend I made the recipe for Anadama Bread in Judith and Evan Jones' great bread book: <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/0060913592/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0060913592&linkCode=as2&tag=speakupforyourse%22%3EThe%20Book%20of%20Bread%20(Perennial%20Library)%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=speakupforyourse&l=as2&o=1&a=0060913592%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E">The Book of Bread</a> (Reinhart even refers to the Evans book for a source for the Anadama story), and then today I made the Anadama Bread in BBA. It was fun to do both versions and we'll see in my taste test in the morning if there is much difference between them.<br />
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The Jones' recipe took one afternoon. I used <a href="https://shop.smokiesinformation.org/products2.cfm/ID/1652/name/Stone-Ground-Cornmeal-(5-lb.)">great corn meal from a Smoky Mountain grist mill</a> for both breads. And I used a great molasses that I buy when I'm in Asheville at <a href="http://www.ncagr.gov/markets/facilities/markets/asheville/findmkt.htm">the Farmer's Market</a> in Asheville (which is an amazing place). <br />
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Here are photos from making the one day recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyhEx5a_yctkzsyWYts71qnQou1rruO10BIIFBUKvnSv7csLT_pR4DDTsRNYQS6mkKkvDgD9QLu5Sll9-u8_qlwXf7sNbg6YP5YiMYyBX_WZYm41kYWI91BLjZ7X412gz-CF_uSDfOas/s1600/IMG_1149-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyhEx5a_yctkzsyWYts71qnQou1rruO10BIIFBUKvnSv7csLT_pR4DDTsRNYQS6mkKkvDgD9QLu5Sll9-u8_qlwXf7sNbg6YP5YiMYyBX_WZYm41kYWI91BLjZ7X412gz-CF_uSDfOas/s200/IMG_1149-001.JPG" width="200" /></a></div>
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You can see that it came together well and made two lovely loaves. I gave one to my daughter when she brought my grandson for babysitting, but kept the other one. Yummmmm, is all I have to say! It has a richness and a sweetness. Will make delicious toast, I think.</div>
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The Anadama story is as per the Jones book, this type of bread was created by accident. A Yankee fellow came home to his lazy wife. She had not fixed dinner, but had left him with corn meal mush and a pitcher of molasses. The angry husband threw the mush and molasses together and added yeast and flour. He was so mad that he spent the entire time saying, "Anna, Damn her," and thus the bread became known as Anadama bread!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1999168058830896153.post-54276788477534069322011-05-19T20:20:00.000-07:002011-05-19T20:30:19.096-07:00Finnish Farmer Rye Bread<div dir="ltr" style="text-align: left;" trbidi="on">I have not posted in a while. Both of my grandchildren have lost interest in baking bread. I do still bake every Friday but without their involvement, I've felt less motivated to keep up this blog.<br />
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Recently, though, I've been experimenting with rye breads and want to share the recipes I am trying.<br />
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Last Friday I made Finnish Farmer Rye Bread from <a href="http://www.amazon.com/gp/product/0376027436?ie=UTF8&tag=speakupforyourse&linkCode=xm2&camp=1789&creativeASIN=0376027436">The Sunset Cook Book of Breads</a>, published in 1980. (Note my copy says on the front that my mother paid $3.95 for this book - it's available on Amazon today from $22.95 - $118.95!)<br />
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I loved this bread and its funny way of tearing into bread sticks!<br />
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The recipe calls for:<br />
1 pkg active dry yeast<br />
1 1/2 tsp sugar<br />
1 1/4 cups warm water<br />
1 1/2 tsp salt<br />
2 tsp olive oil<br />
2 T caraway seed (I was out so I used fennel seed)<br />
1 1/2 cups rye flour<br />
1 3/4 - 2 cups all purpose flour<br />
2 - 3 T melted butter<br />
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First I stirred the yeast, sugar and water together and let them work for about 15 minutes. Then I stirred in the salt, oil and fennel seed. Next I added 1/2 cup rye flour and 1/2 cup all-purpose flour and beat the mixture. Gradually I beat in the rest of the rye flour and finally added 1 cup of the remaining all-purpose flour.<br />
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I kneaded the dough with my mixer and by hand on the counter, adding just enough flour to keep it from being sticky.<br />
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I put the dough in a pottery bowl to rise until doubled (45 minutes).<br />
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Turning the dough out, I divided it into two halves and shaped each into a smooth ball. Then I patted each ball into a circle of about 8 - 9 inches in diameter. I placed each circle on a rimless baking sheet to rise and covered them each with plastic wrap.<br />
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The dough rose for about 50 minutes this time. I floured the handle of a long-handled wooden spoon and pushed creases into the circle about one inch apart. I had to keep re-flouring the spoon handle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4RxIucx0V9tyOWR4ozsB5RyKGhLouPw1jvJzXWicZOlyodqfY3inN1ZhlunZVweMun2Hwa9ZAOEUXC2xgVp1upWfOtqc070QgIkibuL3iB2MgodqEfWjwj16Oh7UB_hOE8Gvq-UcpEw/s1600/AprilBEE+003.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4RxIucx0V9tyOWR4ozsB5RyKGhLouPw1jvJzXWicZOlyodqfY3inN1ZhlunZVweMun2Hwa9ZAOEUXC2xgVp1upWfOtqc070QgIkibuL3iB2MgodqEfWjwj16Oh7UB_hOE8Gvq-UcpEw/s400/AprilBEE+003.jpg" width="400" /></a><br />
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When it was all done, the circle looked like this (I smashed the first "stick" by not understanding what I was supposed to do with the wooden spoon handle):<br />
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTlK22HFu0B8w6NQKTNJXEpgZtXjfVbQYp3mLAOSANoU0Puq3yagPjJm9q5VxR6IEjN9bMOMs4gc5yw5ZdbMuREuzsYj2wCPQpCuUo7GLMeOVqEs2a_JUAqsW-IphNi3FUfKevvWdXOk/s400/AprilBEE+002.jpg" /><br />
Both circles were then brushed with melted butter (about half of the amount)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4RxIucx0V9tyOWR4ozsB5RyKGhLouPw1jvJzXWicZOlyodqfY3inN1ZhlunZVweMun2Hwa9ZAOEUXC2xgVp1upWfOtqc070QgIkibuL3iB2MgodqEfWjwj16Oh7UB_hOE8Gvq-UcpEw/s1600/AprilBEE+003.jpg"></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWSheoTaRyatIfZ51dbVPmn8zgL6kO4vvtDTwqc2BcbUzkWN7eizHUIoj18a5S455GIlGWbyMvorRU2f_YqIWDfdcG8ls5Zh12BW9sLkemkk7F_OCUB2vVpdRVrkaBut7HWCUBo7yG9c/s1600/AprilBEE+004.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWSheoTaRyatIfZ51dbVPmn8zgL6kO4vvtDTwqc2BcbUzkWN7eizHUIoj18a5S455GIlGWbyMvorRU2f_YqIWDfdcG8ls5Zh12BW9sLkemkk7F_OCUB2vVpdRVrkaBut7HWCUBo7yG9c/s400/AprilBEE+004.jpg" /> </a><br />
In the oven the bread had some spring, making the individual curved parts rise up and smooth out a little.<br />
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e-v9olVGTWrSZ-Dazxrx4AFkj_bPTFIPIdUKFNRbWAYVIXPajmXldCRhyRFVz67M_pNusLO6vJGUWkiTJ5c5QU7JKAcIYhG3McAgGr6eUzrB_yoIkOkBnjIkCwpRohkyTzmUNrj7YaA/s400/AprilBEE+008.jpg" /><br />
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When the bread came out of the oven, I brushed it with more melted butter. It looked and smelled delicious. I took one of these loaves to my daughter's house for dinner and we ate the whole loaf!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HWuCFEkDcASBXM-0pf0wzO2xsblGyH0ARNUHkJtG87eOXZZRI7KXG7UQ9h5On5tBbuPR7uOQ9hNokDCucmyLhkeYAwTaqc2H0eM8jEhhliHh68M4oWUcS2T06DJMieddh0dfvWXovpU/s1600/AprilBEE+011.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HWuCFEkDcASBXM-0pf0wzO2xsblGyH0ARNUHkJtG87eOXZZRI7KXG7UQ9h5On5tBbuPR7uOQ9hNokDCucmyLhkeYAwTaqc2H0eM8jEhhliHh68M4oWUcS2T06DJMieddh0dfvWXovpU/s400/AprilBEE+011.jpg" /> </a><br />
This is a rye that I will definitely make again!<br />
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<div style="clear: both;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1999168058830896153.post-67670208664976432922010-01-02T07:12:00.000-08:002018-07-26T07:54:25.049-07:00Dinner Rolls for Christmas Eve<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvQhfKRXvR7bObPh6BQwq7knlV-l6BliNiSyyiouJ7q1LpOOgoVe29zRCgL3P_TvYzgUeG18BqJB4ZyM8bBXMEjFuh_hivyY-DAdja_f274IMoqJW62xgUE6cRt2DbGdM9KK7KIQQaR0/s1600-h/Wax+171.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422162818016244754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvQhfKRXvR7bObPh6BQwq7knlV-l6BliNiSyyiouJ7q1LpOOgoVe29zRCgL3P_TvYzgUeG18BqJB4ZyM8bBXMEjFuh_hivyY-DAdja_f274IMoqJW62xgUE6cRt2DbGdM9KK7KIQQaR0/s400/Wax+171.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Our amazing dinner rolls for our traditional Christmas Eve dinner came from Beth Hensperger's The Bread Bible. Here are the ingredients:<br />
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1 T active dry yeast<br />
1 tiny whisk dipped in honey<br />
1/4 cup warm water<br />
1 cup warm buttermilk<br />
2 T honey<br />
grated zest of one lemon<br />
4 T unsalted butter, melted<br />
1 large egg<br />
2 tsp salt<br />
4 - 4 1/2 cups unbleached flour<br />
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Soften the yeast in warm water. Stir it into the warm water with a tiny whisk dipped in honey.<br />
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Heat the buttermilk to warm. Add the sugar (the original recipe calls for sugar; I use honey), the lemon zest, the butter, melted, the egg, and the salt.<br />
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Add some flour and the yeast and beat well. Then gradually (1/2 cup at a time) add the rest of the flour.<br />
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Knead the dough until smooth and elastic. Put the dough in a greased bowl to rise until doubled.<br />
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I baked these rolls in two greased cake pans. I always melt about a half a stick of butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ZwwPhFBUbdrCVeAgZRv_wEPV6Xhtx1NEWusKBKwzYithmeU2_wI9mvIo68qjNOakLjwDTgiCXvNFqCQ6XoocIkHZ9y60qmFouu1kOfGbfgaWfD3J2mZjgdAHdyLgjKeq19r3Vn6cx0/s1600-h/Wax+162.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422162701282508114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-ZwwPhFBUbdrCVeAgZRv_wEPV6Xhtx1NEWusKBKwzYithmeU2_wI9mvIo68qjNOakLjwDTgiCXvNFqCQ6XoocIkHZ9y60qmFouu1kOfGbfgaWfD3J2mZjgdAHdyLgjKeq19r3Vn6cx0/s400/Wax+162.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Punch the dough down gently. Divide it in half (1/2 for each cake pan). Then divide each half into 9 equal portions. Shape each into a ball. Dip the ball in the melted butter and put it into the cake pan.<br />
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Preheat the oven to 375. When the rolls have risen, place in the center of the oven and bake for 15 - 20 minutes until golden brown. Turn out of the pans and serve.Unknownnoreply@blogger.com1