How to destroy a fairly clean kitchen in under 60 seconds

November 19, 2009 at 9:45 pm (Baking, Eat Healthy!, Recipes, Snacks, Sourdough)

You would think after the seeded bread I made last week that I would be done with seeds. But… nooooooo! I have a problem with a short memory span. You see, I felt annoyed that I spilled seeds all over the kitchen when I was baking the bread. I then became more annoyed when seeds spilled all over my oven and I burned them. Seeds spilled everywhere when I cut into the loaf and each time I cut into it thereafter. Maximum annoyance. I cleaned up all of these seeds, but somehow, they kept reappearing. They found nooks and crannies to inhabit. Some of them thought the microwave was a nice spot to sit under. Some of them got on the floor and became world travelers showing up in bathrooms and bedrooms. My counters looked clean to me but I kept finding seeds in the grout of the tiles.

I wanted to make the seeded bread again this week and just skip making something new for YeastSpotting. (It was so good that I didn’t care what price I’d pay for another loaf). The problem is that we never finished the first loaf and I kept waiting for it to be eaten before committing a full day to a loaf of bread. Thursday showed up, no bread. I was looking in a cabinet and spied a box of our favorite crackers. These are really special crackers. Made of Spelt and covered in seeds, they are delicious! I came to the realization that they are an extravagance. We have been paying $6.89 for an 8 oz container of these crackers which we can easily polish off in a week. After figuring this out, it has been on my to do list to bake crackers. Today was the day.

The first thing I did was decide on the seeds. I thought an exotic mixture would be nice. I would mix sesame, poppy, fennel and for a little kick, brown mustard seeds. The brown mustard seeds come in a small Ziploc plastic bag. I opened the bag to measure out the seeds, something slipped and about a tablespoon of mustard seeds went flying, over the counters, onto the floor, into crevices, into my clothes (so that I could easily help them become world travelers). I took a deep breath. Gave up on immediate containment and proceeded with the recipe. My next error was to believe I could get the seeds to stick to the crackers without anything to bind them to the surface of the cracker. I somehow thought I could sprinkle the seed mixture on and then push the seeds into the surface of the cracker. Since I have the muscle tone of Napolean Dynamite’s brother Kip, that did not work out well. If I kept the fully baked crackers horizontal, the seeds stayed put, as soon as I moved them or tilted them in any way: disaster! So when I transcribe the recipe for you, I am going to tell you to make an egg wash to stick the seeds on. I have not tested it, but it worked for the bread last week so I’m hoping it will be fine.

I enjoyed these crackers as a light lunch today, (held horizontally to keep the seeds on), topped with a fine quality aged cheddar and Fuji apple slices. The crackers taste like flaky whole grain pie crust with the savory bite of the seed blend. They went so well with the cheese and fruit!

I am submitting these sourdough crackers to this week’s YeastSpotting event. Click on the link to see what everyone baked this week!

Seeded Sourdough Crackers

Crackers:

1 ½ cups stone ground whole wheat flour

½ cup rye flour

1 tsp salt

4 tbsp flax seeds

¼ cup cold butter

2 tbsp olive oil

1 cup active sourdough starter

Topping:

4 tsp sesame seeds

2 tsp fennel seeds

2 tsp brown mustard seeds

2 tsp poppy seeds

*Egg wash made with an egg yolk beaten with 2 tbsp water

Preheat oven to 375 degrees, F.

In a large bowl, stir together whole wheat flour, rye flour, salt and flax seeds. Using a pastry cutter, cut cold butter into the flour mixture until it resembles coarse corn meal. Make a well in the flour mixture. Pour in the oil and sourdough starter. Mix with a silicone spatula until well combined. Turn the dough out onto a floured board and lightly knead to make sure all the flour and liquid is mixed well. Do not over knead, you just want to make sure everything is combined. Form dough into a ball, flatten and roll out to 1/8” thick. Using a 2” round cookie cutter, cut dough into circles. Transfer crackers to two parchment lined cookie sheets as you cut crackers. Using a fork, pierce the crackers three times. Brush with egg wash and sprinkle with seeds. You will have lots of scraps. When you are done cutting the first round of crackers, gather the scraps and carefully press them back into a ball (do not over work the dough), flatten dough and roll out to 1/8”, proceed with cutting more crackers and topping them with seeds. You can do this with the scraps a couple of times until most of the dough is used up. Once all of the crackers have been cut and seeded, transfer the cookie sheets to the hot oven. Bake for 13 – 15 minutes until browned, rotating the sheets from the upper to the lower racks of your oven halfway during baking for even browning. Remove crackers from the oven and transfer to racks to cool completely before enjoying.

*I did not brush an egg wash onto the crackers. The pictures are a sham! The seeds did not stick to the crackers. I have not tested an egg wash on this recipe, but this method worked for the bread I baked last week. It should work fine.

21 Comments

As good as any bread you can buy, maybe better

November 12, 2009 at 6:29 pm (Baking, Bread, Sourdough)

Seeded Sourdough1

After admitting to my failing and debauchery, I stand before you with the reason I baked bread this week. As time goes on, I keep trying new recipes so that I can improve my baking skills and perhaps, over time, create a personal library of bread recipes. In short, my own personal bakery.

Artisinal bread was quite the rage around here for awhile. Now that the Brea bakery is a subsidiary of a European company, I am finding that the rage is starting to die down. Trader Joes used to have delicious breads but the quality is also going down. There is a local bakery that makes fabulous breads but it will now cost you an arm and a leg to purchase a single loaf. The last time we thought about purchasing that particular bakeries’ kalamata olive bread, it was almost ten dollars a loaf. I still buy bread if I am pressed for time. Sometimes it is worth it when you have a big meal to prepare and a sourdough loaf could take hours sometimes days to create. But when I have time, the most amazing things can be created.

I love a loaf of bread that tastes like it has taken a lot of time to prepare. My favorite loaf would be anything with seeds, especially a mixture of seeds. Seeds are flavorful and each kind has it’s own personality. Get a good mixture and it can change plain bread into something special, get a good mixture on a good bread and you have something amazing on your hands.

I based this loaf on the changes I made to the Sunset hearth baked chili cheese sourdough. This time, I went to Sunset’s original recipe, I added some whole wheat flour and swapped out semolina for the cornmeal I added last time. The bread I ended up with has a good grainy flavor, a dense but soft crumb and a brown crunchy exterior topped with a wonderful combination of seeds. The seeds are really what makes this bread so enjoyable. It’s all about texture and flavor!

I’m not sure how much more experimentation I’ll be doing, I am beginning to notice that I haven’t bought bread in weeks. We keep revisiting the different loaves I have made over the past couple of years. I think I have my own personal bakery now.

I am submitting this loaf to YeastSpotting. If there was a heaven for bread, this would be it.

Seeded Sourdough2

Seeded Multi Grain Loaf

Bread:

1 cup water

1 ½ cups active sourdough starter

2 cups unbleached white flour

1 cup stone ground whole wheat flour

¼ cup semolina flour

½ cup rye flour

1 tbsp honey

1 tsp salt

Topping:

1 egg yolk mixed with a tbsp of water

2 tbsp sesame seeds

1 tbsp poppy seeds

1 tbsp caraway seeds

In a large bowl, Mix together all dough ingredients, mixing with a rubber spatula until all of the ingredients are combined and form a solid mass of dough. Turn the dough out onto a wooden board and knead for at least 10 minutes until you can stretch the dough and see through it without breaking it (window pane test). Wash and dry the bowl. Oil the bowl and place the dough in it, covered with a clean dish towel.   Allow the bread to rise until doubled, three hours or more in a cool kitchen.

Turn the dough out onto the wooden board. Flatten it out into a rectangle and then fold it from the short sides inward like you are folding a letter. Flatten it again and fold it again. Form the dough into a tight ball and place it in a floured banneton. Let the dough rise until doubled again up to 3 hours.

Place a pizza stone in your oven and preheat the oven to 425 degrees F. Dust a peel with cornmeal and turn the dough out onto the peel. Mix all of the seeds in the topping ingredients list together in a small bowl. Brush the loaf with egg wash and sprinkle the loaf liberally with the seed mixture (you may have a little seed mixture leftover). Slash the loaf and then place it in the oven. Bake for 25 – 30 minutes until browned and the bread makes a hollow sound when you tap it on the bottom. Place the bread on a cooling rack and cool completely before serving.

6 Comments

I really shouldn’t have…but I did!

November 12, 2009 at 5:38 pm (Bad for you, Baking, Bread, Recipes, Sourdough)

Marmalade Cheese Braid2

I was supposed to only bake a regular bread today. It would have been a good idea to leave it at that. If you page back through my blog you will see why I am gaining weight again. It’s been a cake fest around here for weeks. Today, my intentions started out good. I would bake a nice sourdough loaf with an assortment of seeds attached to it’s crust. Simple but good. Then… I found a recipe I shouldn’t have found. Unfortunately, I realized it would use up the cream cheese, left over from last week’s carrot cake, (that was only destined to go bad). I noticed that I had just enough butter left for it. I decided it could use some jam too. I had a number of excuses to cause unrest in my household.

It all started yesterday. My boyfriend who has had a difficult time gaining weight in the past has put on a few pounds lately and… his face broke out. Due to this troubling turn of events, He had that intervention kind of talk with me. He let me know that he did not want me baking sweets for awhile. He explained the health benfits for both him and me. He told me it was my choice, but if if I did make sweets of any kind, I would have to eat them alone. This conversation was after the conversation last week about reducing the amount of sugar in the things I bake. He does not want to eat so much sugar.

Marmalade Cheese Braid1

Well somehow in my baking fervor today, I thought it would be ok to bake a cheese filled sweet braid if I only used honey and not much of it. I would do a direct substitution of honey for sugar in the bread and then reduce the sweetener from ½ a cup of sugar to a scant 2 tablespoons of honey in the cheese filling. I had it all planned. I was so virtuous. How could anyone be angry if I made a lightly sweet bread? But then… I saw the orange marmalade, you know, real orange marmalade made from bitter Seville oranges. That elixir of bitter fruit and sweet sticky sugar. I knew I had to use it! Which makes me wonder, is this the way criminals justify their thinking…society (in this case the other member of this household) sets guidelines and then the criminal element flaunts those guidelines? Well… it was just too good of an idea to let go of and I was already lost at this point.

As it turns out this Danish is a knock out! The whole thing has a subtle flavor of honey and is not very sweet. When the marmalade hits your tongue, there is a burst of sweet and bitter. It is so good! My boyfriend politely ate a few bites, admitted it was stupendous and then sat there a pillar of self control. I however, polished off two pieces of my own and half of his. I am such a rebel!

I am submitting this dangerous snack food to YeastSpotting, the weekly baking event for those who love bread.

Marmalade Cheese Braid3

I had a couple of problems converting the King Arthur recipe to sourdough today – read on as I explain and give you measurements….

Marmalade and Cheese-Filled Sweet Braid

Adapted from King Arthur Cheese-Filled Sweet Braid recipe

Dough:
1 ½ cups active sourdough starter
¼ cup water
½ cup lukewarm nonfat milk
1 stick unsalted butter, room temperature
1 ¼ tsp salt
¼ cup honey
1 tsp vanilla extract
1 egg, beaten
3 ¼ cups unbleached white flour plus up to a cup if needed

Filling:
6 oz cream cheese
2 tbsp honey
3 tbsp unbleached white flour
1 egg, beaten
2 tsp vanilla
½ cup orange marmalade (the kind made from seville oranges)

Glaze:
Egg yolk mixed with 1 tbsp water

Dough:
Combine all of the ingredients, mix well and then knead by hand until you have made a soft smooth dough, about 10 minutes. I had to mix in an additional ½ to 1 cup of flour. The dough started out too wet and sticky. I added the flour a tablespoon at a time as I kneaded. Now that I have reread the original recipe, I realize I added twice the butter in error. I will keep the recipe modified because the bread came out really good (I guess due to so much fat!). When you are done kneading, form the dough into a tight ball, transfer the dough to an oiled bowl and allow it to rise until it is puffy (not necessarily doubled in bulk) about an hour and a half.

Filling:
Using a mixer, mix all of the filling ingredients except for the marmalade together, beating until it is smooth. If you do this ahead of time while the dough it rising, refrigerate the filling until you are ready to use it.

Assembly:
Transfer dough to a lightly floured work surface. Cut the dough in half. Working one at a time, roll the dough into a 12”x 8” rectangle. Transfer the rectangle to a parchment lined cookie sheet. Spread half the marmalade down the length of the rectangle. Spread half of the cheese filling over the marmalade down the length of the rectangle. Cut 1” strips from each side of the filling  out to the edges of the dough (I found this blog post that shows the cuts). Fold an inch of the dough at each end over the filling then fold the strips at an angle across the filling, alternating from side to side. Repeat the process for the second round of dough. (The bread can be left as a straight braid or you can form a circle). Allow the braids to rise, covered until they are almost doubled in size, this took nearly three hours in my cool kitchen.

Baking:
Preheat the oven to 350 degrees F. Brush the loaves with the egg mixture right before putting them in the oven. Bake 35 – 40 minutes. You may have to rotate the sheets from the upper to the lower rack during baking if they are browning unevenly.

Cool completely before serving.

3 Comments

Soylent Green is… people!!!!!!!!

November 7, 2009 at 6:51 pm (Breakfast Goodies, Recipes, Sourdough)

Aaaaaaaaahhhhhhhhhh!!!!!!!! Aaaaaaahhhhhhhhhhh!!!!

No, no, no! I mean… pancakes are waffles. That’s it…pancakes are waffles. Phew! I’m so relieved! I bet you are too.

See:

Wheat and Rice Waffle

That is a waffle made with my wonderful wheat and rice cakes recipe. It is featured here with fresh pineapple, yogurt and real maple syrup!

Now I know that you are all way more savvy than I am, and you probably have figured out the whole pancakes are waffles thing a long time ago, but here is why I was so confused. Every recipe I have tried for waffles makes a really thick batter. So thick that my waffles always came sort of soft and soggy. Not like the crispy waffles you get at the local diner. Even the sourdough waffle recipe I tried suffered from thick batteritis. Since the batter was always really thick, I thought that waffle batter had to be thicker than pancake batter. It also seemed to me that the waffle batter had way more fat and sugar in it. To add to my confusion, I remember seeing a Good Eats episode on Food Network where Alton Brown explained the importance of plenty of fat and sugar in waffle batter.

I have to thank my best friend R. for showing me the way to good waffles. We were talking and she mentioned that she made some “kick ass” sourdough waffles. I asked for the recipe and she sent me an email entitled “fabulous waffles” which contained a recipe that would change my concept of waffles. You make a sponge the night before with your sourdough. The next day you are supposed to remove ½ cup of the sponge and save it as your next sourdough project. R. does not. She just adds the rest of the ingredients and gets an extra waffle out of the deal. The batter was super wet. Even a little wetter than some of my pancake batters. The waffle iron has to be really hot so that it can steam out all of that liquid but then, you are left with waffles that have a crisp exterior and a soft center. Just perfect. These waffles were an epiphany for me.

After making sourdough pizza last night, I meant to start a sponge for sourdough waffles for this morning and I forgot. We still wanted (no, needed) waffles this morning and I had a lot of buttermilk leftover from something I made last week, so I decided to make my wheat and rice pancake recipe and try it out as waffles. I made the waffle iron nice and hot and they came out perfect. The flavor and texture were wonderful. Now I want to try all of my pancake recipes as waffles.

Here is a list of possible candidates if you want to experiment with me:

Blueberry corn cakes (although this is a thick batter so it may be problematic)

Carrot cake pancakes

Oatmeal pancakes (again, these could be way too thick)

Orange sourdough pancakes

Pumpkin pancakes

And…I have an amazing recipe for gingerbread pancakes that I haven’t made in a long time and I have yet to blog about, but those gingerbread pancakes would make really interesting waffles. Let me know if you have any other great pancake recipes to try out as waffles.

Here is the recipe for those amazing Sourdough Waffles. My friend got them from a web site somewhere that credited them to Theresa B. by way of South shore B and B in Alaska. Here is my interpretation of R’s version of the waffles:

½ cup active sourdough starter

2 tbsp sugar

2 cups warm water

2 cups whole wheat pastry flour

2 eggs, beaten

1 tsp salt

3 tbsp canola oil

1 tsp baking soda

The night before, mix starter, sugar, water and pastry flour in a large bowl. Cover the bowl with plastic wrap and leave out overnight.

The next morning, mix in eggs, salt oil and baking soda. Allow the mixture at least 5 minutes to rise.

Preheat your waffle iron to one of the hottest settings. Cook waffles according to your waffle iron’s instructions.

Waffles can be kept in a warm oven as they are cooked so that all waffles will be warm when you serve them.

7 Comments

Braided bread 2.0

November 5, 2009 at 6:19 pm (Baking, Bread, Eat Healthy!, Recipes, Sourdough, Vintage Cookbooks)

BraidedBread3

When I stumbled upon Google books for the first time, I thought it was a dumb idea because I could get free recipes without having to buy books. How are the authors of these books supposed to make any money I thought. However, after spending hours thumbing through cookbook samples just on a search for sourdough, I found my Amazon wish list growing by a bit more than I wanted it to. Therefore, I have decided Google books is an evil and effective marketing tool! Do not. I repeat. Do not go to Google books. You’ll be sorry!

One book that made its way from my Google search to my Amazon wish list to my home (in less than a week) was an amazing book published in the 80’s called Great Whole Grain Breads by Beatrice Ojakangas. This unassuming cookbook has no photographs besides the one on the cover. It is filled, instead, cover to cover with recipes and practical bread baking advice. An inventive baker, Mrs. Ojakangas was baking no knead breads back in the 80s long before the craze hit the Internet (and long before the Internet).

The book is not heavy on purely whole grain bread. Most recipes include a mixture of white flour as well as whole grains in order to give the breads a lighter texture. Being of Finnish extraction, the author knows her rye breads and includes many variations on rye. As well as traditional loaves there are many interesting and quirky recipes such as stir and pour breads which are even simpler than the no knead bread recipes she also provides. There are vegetable breads, cheese breads, fruited breads and coffee breads. Since the book relies on small charming illustrations instead of photos, it is packed cover to cover with recipes.

BraidedBread2

After reading the book as if it were a novel and placing book marks on dozens of recipes, I became obsessed with a recipe that appears in the photo on the cover. It is for Wheat Germ and Sesame Six-Strand Bread. I don’t own commercial yeast but I do own a sometimes temperamental sourdough starter which I stubbornly insist on baking all of my bread with. If you have been following my blog, you already know that I screwed up this recipe last week. Although it was under proofed the flavor was really good and we ate the bread anyway. I decided it was worth it to try again. This week I got it right. I added an extra half cup of starter and let the bread rise all day. The bread was perfect. It was not light and airy like the challah it resembles. The inner texture of the bread was soft more like a multigrain sandwich bread. The crust was crisp and then…there is the outer layer of wheat germ and sesame, nutty and crunchy. Just delicious! The bread was good on its own, but we enjoyed it with olive oil for dipping, salad with a homemade creamy balsamic dressing and chicken that was roasted with olive oil and lemons. This bread was the perfect bread to dip in oil, in salad dressing and in the pan juices from the chicken. It melded perfectly with anything fatty. It is a gorgeous bread for enjoying with food.

BraidedBread4

After succeeding with this bread, I am now very excited to keep exploring this book. I have way too many cookbooks but I don’t feel bad about adding this one to my collection. It is the kind of book that will be used constantly and I predict it will become dog eared in a few months. If you love to bake bread, I seriously recommend this book to you.

I’m sending this bread off to YeastSpotting. Please click on the link to see other wonderful bread baking adventures.

Wheat Germ and Sesame Six-Strand Braid

Adapted for sourdough from Great Whole Grain Breads by Beatrice Ojakangas

1 ½ cups active sourdough starter

½ cup room temperature water

1 tbsp evaporated cane juice or granulated sugar

1 tbsp unsalted butter, melted

1 tsp salt

1 egg

1 cup whole wheat flour

2 cups + 2 tsp (if needed) unbleached white flour

Glaze:

1 egg yolk beaten with 2 tbsp water

¼ cup (or more) wheat germ

2 tbsp (or more) sesame seeds

In a large mixing bowl, combine starter, water and sugar. Let stand a few minutes. Mix in beaten egg, butter and salt. Mix in whole wheat and 2 cups of white flour gradually. Mix with a rubber spatula until a dough forms. Cover and let the dough rest 15 minutes. Turn the dough out onto a board and begin to knead. The dough should be stiff and not very sticky. I needed to add a little more flour to get to this consistency. Add more unbleached white flour one teaspoon at a time until you get a stiffer dough. Continue to knead the dough for up to ten minutes until it is soft and springy. You should be able to stretch it without breaking it (window pane test). Let the dough rest while you wash, dry and oil the mixing bowl. Return the dough to the bowl, cover the bowl with a clean kitchen towel and allow it to rise until doubled (about three hours on a cool day).

Turn the dough out onto a board and divide it into six equal parts (I weighed the dough to make sure each part was roughly the same). Roll each piece into a strand about 12 inches long by rolling between the palms of your hand and the board. Mix wheat germ and sesame seeds in a bowl Brush a dough strand with the egg yolk mixture and then sprinkle 1/6 of the wheat germ mixture onto the board and roll the dough in the wheat germ mixture to coat. Repeat for the remaining 5 strands.

To shape: Line up the six strands side by side. Start with the right outer strand. Pick up the strand and weave it under and over each successive strand until it ends up on the very far left side of the braid. Repeat, always starting with the far right strand, weaving under and then over each strand until it ends up on the left side. When you are done, pinch the braids down on the end of each loaf and compress the loaf lengthwise with both hands gently to make a long narrow loaf. Place a sheet of parchment onto a peel and dust it with corn meal. Gently transfer the loaf to the prepared peel. Cover with a clean kitchen towel and allow it to rise until doubled (3 to 4 hours in a cool kitchen).

Place a baking stone in the oven 15 minutes before you want to bake. Preheat the oven to 375 degrees F. Transfer the loaf from the peel to the stone. It is ok if it sticks to the parchment. Bake the loaf for 25 to 30 minutes or until golden. Remove the parchment from the loaf and cool completely

14 Comments

The pitter patter of tiny buns

October 1, 2009 at 2:30 am (Baking, Bread, Recipes, Sourdough)

OliveRolls4

I am suffering from tiny bun syndrome. I know it sounds like a personal problem. Maybe it is…but wait a second…no it’s not! (But, I kind of wish it was a personal problem so that I could stop dieting). It’s just that I keep stumbling on recipes that promise me big buns. The kind that will make embarrassingly big sloppy sandwiches and I keep pulling these lovely little petite things out of the oven. It’s embarrassing. Especially because my boyfriend has a big appetite and keeps giving me a look of disappointment when he sees how small his sandwich will really be. (It never occurs to him that he will eat two sandwiches anyway and that those two sandwiches will equal the one big sandwich of his hopes and dreams). These rolls turned out to be 3” x 3” inches. Monsters I suppose, compared to the microscopic 2” x 3” ciabatta rolls I made last time.

Unlike those ciabatta rolls, these rolls made up for their diminutive size with a huge amount of flavor. I made these rolls with sourdough instead of active dry yeast and the sponge was allowed to sit for 15 hours. The fermentation was evident in the final bread. The flavor was stupendous! The recipe called for green olives. Trader Joes has a Greek olive medley composed of 4 or 5 different olives of different colors and textures. I used as many green olives as I could and supplemented them with a few black olives to get the ¾ cup needed for the recipe. I have had kalamata bread that was too salty before. These olives are much more mellow and less salty and they contributed a nice tang to the bread. The final product was sour and tangy with a soft interior and a nice crispness to the crust. I was very pleased with these rolls and look forward to making sandwiches with them.

Next time… well… I may double the recipe and then make 9 instead of 12 rolls. What do you think? Will I get the right size rolls or should I double the dough and go for even less rolls?

By the way, here is a vanity shot of the interior of the rolls (oh yeah! Light and fluffy!)

OliveRolls5

These little rolls are going out to all of you YeastSpotters. But if you haven’t seen YeastSpotting before, you are in for a treat! Click here to see what other kinds of yummies were baked up this week!

Rustic Olive Rolls

Adapted from the King Arthur flour site

Sponge:

½ cup water

3 tbsp sourdough starter

1 cup unbleached bread flour

Dough:

All of the sponge

2 tbsp olive oil

½ cup (+ 1 tbsp if needed) water

1 tsp salt

2 cups unbleached white flour

¾ cup chopped, pitted olives (Greek olives worked well – use any mild, firm less salty olives)

To make the sponge: In a large bowl, mix water, starter and flour until well combined. It will look like a little ball of dough. Cover the bowl with plastic wrap and leave out on the counter 14-15 hours. (Start early in the evening if you want to bake first thing in the morning). In the morning, you should see that your little ball dough has tripled in size!

To make the dough: Add olive oil, water, salt, and flour to the sponge. Mix until well combined. My dough was very dry and wouldn’t come together. I added another tbsp of water and it seemed to hold together. You may need to as well. Just add water by the tablespoon until you get a dough forming. Turn the dough out onto a kneading surface. Knead 10-12 minutes or until the dough is soft and you can stretch it without breaking (window pane test).

Place dough in a greased bowl. Cover with a clean kitchen towel and let the dough rise 1 to 1 ½ hours.

Put olives in a clean dish towel and wring out any excess liquid from them. Turn the dough out onto the kneading surface. Flatten the dough and add the olives. Knead the olives into the dough until they are well incorporated into the dough.

OliveRolls1 

 

Pat the dough into a 9” x 9” rectangle. Be careful to make the corners as sharp as possible and the edges as straight as possible so that the rolls will have a pretty shape.

OliveRolls2

Cut the dough into six 3” x 3” rectangles. Rub flour into the surface of a clean cotton dish cloth (not terry cloth or you will be sorry) . Place the dish cloth on a hard surface like a cookie sheet. Space three pieces of dough on the dishcloth and pushing the cloth up against the edges of each dough piece to form a support. Set the other three dough pieces on the cloth and repeat so that they look like this:

OliveRolls3

 

Cover the dough with another clean dish towel and let it rise 1 to 2 hours until it is very puffy.

Place a pizza stone in the oven and preheat the oven to 425 degrees F.

Carefully transfer the rolls to a peel that has been lightly dusted with cornmeal. Transfer the rolls to the stone and bake until browned, 20 – 25 minutes. Transfer the rolls to a cooling rack. Cool completely before enjoying.

　

　

16 Comments

A dark and swarthy fall cake

September 2, 2009 at 11:22 pm (Baking, Recipes, Sourdough)

FigUpsideDown2

I’m not a planner. I am a little more of a dreamer. For me, planning consists of randomly thinking about something until it does or does not happen. The seeds for today’s recipe were sown weeks ago when I tasted the most amazing plum upside down cake I could have ever imagined. The cake was soft and moist, the fruit was delicious and fresh tasting and it came with a subtly sweet fluff of whipped cream. It was the kind of thing that makes music in your mouth. A couple of weeks ago, I made a sourdough coffee cake. The cake came out tender and moist and reminded me of the upside down cake I had previously. I started to think about how that sourdough cake could be changed into an upside down cake. I kept bumping into upside down cake as I traveled through the internet and as I studied the recipes, I was beginning to get an understanding for a dessert I’ve never made before. Fall arrived and with it the citrus and figs. I’ve been eating figs like crazy and adding them to everything from yogurt to pizza. Why not cake?

 

FigUpsideDown3

 

Today I made that imaginary upside down cake. It was a triumph! Although the caramel was dark brown and the figs were almost black, making the cake rather bland looking and annoyingly un-photogenic, the flavor was wonderful. Tender cake topped by a chewy rich caramel that fell somewhere in consistency between a sauce and candy. The fruit became candied. As you eat this marvelous cake, bites of chewy fig eventually give way to a surprise edging of candied orange.

As I handed a slice to someone I love, I said “this is like the best Fig Newton you’ll ever eat”. He took a bite and exclaimed, “I’ve had a Fig Newton and this is no Fig Newton!” with a big happy grin on his face. Make this cake for someone you love today.

To see more adventures in baking please go to YeastSpotting on Wild Yeast.

FigUpsideDown4

Fig and orange upside down cake

1 ½ cups unbleached white flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup unsalted butter

1 large egg, beaten

½ cup honey

½ cup sourdough starter (mine was fed the night before)

1 tsp vanilla extract

¼ cup buttermilk

½ cup brown sugar

3 tbsp unsalted butter

1 tsp cinnamon

½ tsp ground ginger

Pinch of salt

10 figs, sliced into ¼” slices

½ of an orange, sliced thinly in rounds and then cut into thirds, rectangular middle pieces discarded

Preheat the oven to 350 degrees, F.

In a large bowl, Mix together the flour, baking powder, baking soda and salt. Using a pastry cutter, cut the butter into the dry ingredients until it looks like coarse crumbs. In another bowl, mix the honey, egg, starter, vanilla and buttermilk. Add the wet ingredients to the dry ingredients, mixing until just combined.

Butter a 9” spring form pan. Cut a piece of parchment paper into a 10” round. Place parchment into the buttered pan, pressing down and making sure paper overhang sticks to the sides of the pan.

Over medium heat, combine butter, brown sugar, cinnamon, ginger and salt. Melt butter, stirring. After the butter is melted, continue to cook the caramel mixture for another minute or two. The sugar will not look entirely melted or caramelized. Pour the caramel into the spring form pan making sure to spread it evenly over the parchment paper. Arrange orange slices decoratively in one layer around the edge of the pan. Arrange the figs in circular layers to fill the rest of the surface of the caramel. Be aware that the cut sides of the figs should face down. If you are working with an end slice make sure the skin side is up. Pour the batter over the fruit. The batter is very thick, be careful not to disturb the fruit design you so carefully constructed when you spread the batter out. Make sure the batter covers all of the fruit and reaches to the edges of the pan.

Bake the cake for 35 – 40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for at least 10 minutes. Loosen the spring form and put a plate over the pan. Invert the cake onto the plate. Remove the pan and parchment paper. If any of the fruit dislodged itself during this process, use it to patch the cake back up.

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17 Comments

More 2 for 1 Pizza Madness

August 27, 2009 at 7:49 pm (Baking, Entree, Italian food, Recipes, Sourdough, What's for dinner)

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I think I have mentioned it before but I am in love, simply in love with pizza. From the time I first tasted pizza as a tiny child it has been one of my all time favorite foods. I have eaten all sorts of pizza and this week I thought I would do my take on two gourmet restaurant favorites. Barbeque chicken pizza and a ham and fig pizza.

Before we get started, I just want to give a word of encouragement for anyone who has come to today’s post interested in pizza but intimidated by making a sourdough pizza crust. Although I think this is hands down the best pizza crust, you don’t have to go there if you don’t want to. If you bake bread and have a good recipe for a white or whole grain loaf, you can flatten that into pizza crust. Before I dabbled in sourdough, I used to make a whole grain dough in my bread machine and use it for pizza. Very simple! You don’t bake bread? If you have a Trader Joes, they sell a fabulous fresh pizza dough for pennies. Most well stocked groceries have frozen pizza dough. Better yet, there are precooked crusts such as Boboli. Pita breads, lavash breads, naan or even flour tortillas (just be frugal on toppings) can all be toasted lightly and then baked as pizza crust. But if you are with me on making the best crust, read on…

After looking back at my previous blog posts (Chicken Basil Sausage Pizza and the last 2 for 1 post about Salmon and Beet Greens Pizza and Canadian Bacon and Pineapple Pizza), I realized that my crust has slightly changed. Here is the current instructions for the crust which I am now rolling on the edges. A slight roll gives the crust a bready edge. If you just roll the crust flat, it will be more cracker-like which is also quite tasty.

Multi grain pizza crust for two pizzas:

1 cup warm water (105°F to 115°F)

3/4 cup sourdough starter

1/4 cup buttermilk

2 cups unbleached white flour

1 cup stone ground whole wheat flour

1/3 cup rye flour

2 teaspoons salt

Nonstick vegetable oil spray

Cornmeal for dusting peel

Mix first 3 crust ingredients in bowl of heavy-duty mixer. Add 2 cups unbleached white flour; stir to blend. Cover bowl with a kitchen towel. Let the sponge ferment in a warm draft-free area for about 1 1/2 hours.

Using a dough hook, mix in the stone ground whole-wheat flour, rye flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more whole wheat flour by the tablespoonfuls if the dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from the hook into the bowl. Remove bowl from stand. Coat a rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with a clean kitchen towel. Let dough rise until doubled in volume, about 1-2 hours.

Turn dough out onto a floured surface. Flatten the dough into a rectangle and then fold it like you are folding a letter (be careful not to press too hard and deflate the dough). Divide in half. Roll each half of the dough into a ¼” thick round and transfer each round to a pizza peel or baking sheet coated in cornmeal. Roll the edges over once to create a crust. Cover with a clean kitchen towel. Let rise for at least a half hour.

An hour before making pizza, place a baking stone in your oven and preheat to 450°F.

Top the crusts with the toppings of your choice.

Bake pizza one at a time for 13 minutes each. Cool for a couple of minutes before cutting into slices.

And now for the ingredients we used this week. The lists below are in order of how they should be added to the pies:

Barbeque chicken pizza

BBQChickenPizza

This pizza is the best use for the small amount of leftovers from a homemade roasted chicken or a store bought rotisserie chicken. I removed the meat from a leftover leg and the carcass of our leftover chicken. I got around a cup or slightly more of meat which I chopped and then marinated in barbeque sauce. Both pizzas were delicious but we loved this one the best with it’s south of the border flavors. Top the pizza in this order:

Muir Glen cabernet marinara or your favorite pasta sauce (approx. 4 tbsp or more)

Chopped cilantro

4 oz mozzarella

2 oz Quattro Fromaggio four cheese blend (Italian 4 shredded cheese blend)

2 oz grated sharp white cheddar

Chopped fresh garlic (about a tablespoon)

Sliced zucchini

Red onions, sliced

Thinly sliced heirloom or beefsteak tomato

1-2 fresh jalapenos, dry roasted in a cast iron pan, peeled and diced

Sliced black olives

1 cup or more diced cooked chicken marinated in a couple of tablespoons of barbeque sauce (I used Annie’s smoky maple barbeque sauce)

Black Forest Ham and Fig Pizza

HamFigPizza

 Sautéed greens, earthy mushrooms, black forest ham and figs. It’s like a grown up version of Canadian bacon and pineapple but oh so very much more subtle and delicious!  Top the pizza in this order:

Muir Glen cabernet marinara or your favorite pasta sauce (approx. 4 tbsp or more)

Half a bunch of chard, triple washed, chopped and sautéed with garlic and olive oil

4 oz mozzarella

2 oz Quattro Fromaggio four cheese blend (Italian 4 shredded cheese blend)

Chopped fresh garlic (about a tablespoon)

Sliced red onion

½ cup sliced cremini mushrooms

½ red pepper, diced

Sliced black olives

8-10 fresh mission figs, sliced in half

9-10 deli slices of black forest ham cut in thirds

There you have it. Sophisticated pizzas that are so much better than takeout and cost so much less than takeout pizza. This makes two large pizzas so that you can eat to your heart’s content the night you make them when they are fresh and delicious and you’ll still have leftovers for breakfast (I know I’m not the only one guilty of pizza for breakfast!)

7 Comments

I found my sourdough mojo

August 26, 2009 at 6:45 am (Baking, Bread, Recipes, Sourdough)

chiliCheeseSourdough1

Lack of confidence. Lack of confidence is the state I have been in when it comes to my bread baking. Since I often want to bake things that call for commercial yeast but I refuse to do it without using my liquid sourdough starter instead, I feel wary about my decisions since so often things get crazy in the kitchen as I try to use a liquid starter in place of dry yeast.

Today something felt so right. I decided to bake a recipe from Sunset magazine that I have been wanting to try for years. Years ago I would have accepted the recipe for what it was. A sourdough bread with a distinctly south of the border spice but the strange decision to use a very Italian cheese for flavor.

As I looked the recipe over for the first time in years, my brain started to make the cooking decisions I so often shy away from in bread baking. I recently saw an article that defined the different kinds of yeast. The article defined starter and said that two cups of starter has the same leavening power as a packet of active dry yeast. I knew right away that the cup of starter called for in the recipe would not leaven my bread quickly. I decided to up the starter to a cup and a half. But… that would throw off the ratio of flour to liquid. I decided a quarter cup of cornmeal would soak up the extra liquid and give the bread a little more bite and flavor. The cheese just seemed wrong to me. Jalapenos just scream out for cheddar or jack. I decided to increase the cheese to a half a cup and use a sharp white cheddar instead. Something still seemed missing….what to do, what to do?? I remembered how much I loved the caraway seeds in the sour corn rye I made a few weeks ago. Is there something similar I could use that would give this bread the same texture and punch that the caraway seeds did in my rye bread? Oh… yes… I had whole cumin seeds in my pantry. I took a taste of one and it was so good!

The dough came together as if the recipe was prewritten with my changes. It seemed so perfect. I baked the bread which smelled so delicious. I pulled it out of the oven and it looked amazing. After it cooled, I sliced it and tasted it. The bread was not spicy in a hot way but had a pleasing complex flavor the way that good Indian food does. As I sampled the bread, my mind went wild imagining all of the food this bread could accompany, the interesting sandwiches it could make and the kick ass croutons that would be so delicious on soups and salads. I think I have my baking confidence now.

I am submitting this lovely bread to YeastSpotting on Wild Yeast.  Click here to see all of the other wonderful yeasty baked goods that other people have made this week.

ChiliCheeseSourdough2

Cumin scented chili cheese sourdough

3 cups unbleached white flour

½ cup rye flour

¼ cup cornmeal

1 tsp salt

½ cup sharp white cheddar cheese, shredded

1 cup water

1 ½ cups active sourdough starter

1 tbsp honey

¼ cup minced jalapeno chilies

1 tbsp whole cumin seeds

In a large bowl, combine, white flour, rye flour, cornmeal, salt and cheese. In another bowl, combine water, starter and honey. Mix wet ingredients into dry ingredients until a dough forms. Turn the contents of the bowl out onto a wooden board. Mix and knead the dough until it is well combined and pliable. Flatten the dough. Add the minced Jalapeno chilies and the cumin seeds. Wrap the dough around the chilies and seeds and then continue to knead vigorously for 12 – 14 minutes making sure that the chilies and seeds are well distributed throughout the dough. Form the dough into a tight ball and transfer it to an oiled bowl. Cover the bowl with a clean dish towel and allow the dough to rise until doubled about 2 hours.

Turn the dough out onto the wooden board. Flatten it out into a rectangle and then fold it from the short sides inward like you are folding a letter. Flatten it again and fold it again. Form the dough into a tight ball and place it in a floured banneton. Let the dough rise until doubled again up to 3 hours.

Place a pizza stone in your oven and preheat the oven to 425 degrees F. Dust a peel with cornmeal and turn the dough out onto the peel. Slash the loaf and then place it in the oven. Bake for 30 minutes until browned and the bread makes a hollow sound when you tap it on the bottom. Place the bread on a cooling rack and cool completely before serving.

10 Comments

Destructive desire

August 20, 2009 at 1:17 am (Baking, Bread, Recipes, Sourdough)

Chocobun6

 

 

I was going to bake bread this week. I even made a point of going to a special store to pay lots of money for a really nice bag of exotic flour. I had the Breads from the La Brea Bakery cookbook out on my counter! I did not. I repeat, did not want to bake something sweet and ruin my diet even further. What the hell happened?!

Someone derailed me. She probably doesn’t even know it was her fault. All she did was innocently mention that she got a recipe off of the Fleischmann’s Bread World Site. I clicked on the sweet treats link, I clicked on the rolls and buns link and that was my undoing. What I saw there that day would have me obsessing over so many sordid opportunities for gluttony.

At least I added fruit and a little whole wheat flour to make myself feel better.

Here is this week’s sourdough porn:

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The fresh fruit has been sprinkled over the filling

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The rolled dough with a little fruit peeking out

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The raw dough was so pretty with the fruit poking out

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The naked baked rolls

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Drizzled in chocolate a la Jackson Pollack

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I should never have taken that bite… all was lost. So delicious!

 

For more ideas on how to wreck your diet please click on this link to view YeastSpotting which will be hosted on friday by Macheesmo

White Nectarine and Cocoa rolls

Adapted from Cinnamon Cocoa Breakfast Rolls on the Fleischmann’s Bread World site

Dough:

3 cups unbleached white flour

1 cup whole wheat flour

½ cup evaporated cane juice or granulated sugar

1 tsp salt

¼ cup water

¼ cup buttermilk

½ cup unsalted butter, melted

½ cup cooked, mashed potato

1 cup sourdough starter

2 eggs, beaten

1 tbsp unsalted butter, melted

Filling:

¼ cup evaporated cane juice or granulated sugar

1 tbsp unsweetened cocoa

1 tsp ground cinnamon

2 white nectarines, peeled and diced

Glaze:

1 oz bitter dark chocolate

1 tbsp unsalted butter

1 – 2 tsp evaporated cane juice or granulated sugar

¼ tsp salt

2 tsp brandy

In a large bowl, combine the flours, sugar, and salt. In another large bowl, combine water, buttermilk, melted butter and mashed potato. It is ok if the ingredients are still warm from the butter melting and the potatoes cooking. Add 1 ½ cups of the flour mixture and the sourdough starter to the wet ingredients. Using a mixer, beat the ingredients together for 2 minutes. Add the eggs and an additional cup of the flour mixture and beat for 2 more minutes. Add the rest of the flour mixture and mix by hand until a soft dough forms. Not all of the flour may get incorporated at this point. Turn the dough and any remaining flour out onto a board. Knead the rest of the flour into the dough until it is fully incorporated into it. Continue to knead the dough for ten minutes until the dough is smooth and elastic. Form the dough into a ball, transfer it to a clean bowl and cover it. Let the dough rest for ten to fifteen minutes.

Meanwhile, mix the filling ingredients: combine sugar, cocoa, and cinnamon.

Turn the dough back out onto your board. Roll the dough out into an 18” x 12” rectangle. Spread the dough with the tablespoon of melted butter. Using a spoon, sprinkle the cocoa mixture evenly over the dough. Sprinkle the diced nectarines over the filling. Starting at the long end, roll the dough tightly in a jelly roll. Pinch the seam to seal. Cut the dough into 12 equal pieces. Transfer the pieces to a buttered 9” x 13” pan. Cover the pan with a clean towel and allow the dough rise until doubled. (It was a chilly day here today so mine took around two hours to proof).

Bake in a preheated 375 degree F. oven for 20 – 25 minutes until golden. Transfer pan to a wire rack to cool.

Make Glaze: Over low heat, melt butter and dark chocolate with sugar salt and brandy. Stir until well melted and smooth. Using a spoon, drizzle hot chocolate in artful splotches over the top of the chocolate buns.

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