Posts tagged ‘breads’
I shaped some dough into a batard (a shorter wider baguette, inspired by an episode of ‘Baking with Julia’), and after resting I made three slits.
But when I was transferring it into the oven, it fell in and folded over itself. I decided to make an extra slit on the bottom piece that was sticking out and baked it all the same (in an enameled cast iron pot). When it came out it was strangely symmetrical and heart shaped. ❤
The crust was perfect and the interior chewy and tender, the holes weren’t as large as I had hope but it wasn’t overly dense.
As lovely as the rosemary bread was, I think this is even more awesome.
Chop one stalk of scallion, mix with 1/2 tsp of salt and 1/4 tsp of black pepper. Knead half (or more) of the scallion mixture into a large ‘grapefruit sized’ piece of dough, place on a floured surface and top the dough with the rest of the scallion. Let dough rest for 20mins, cut slits (I shaped it just like the rosemary bread), and I baked it in an enameled cast iron pot (preheated with oven to 450º for 20mins), baked with lid on for 20mins and another 15mins lid off till it was the color I wanted. It taste heavenly, so savory and aromatic. Where as rosemary loses it’s intensity when baked, scallion becomes even more flavorful.
My rosemary plant has more than doubled in size. Here I added two tablespoons of chopped rosemary into some dough. The final shape was an accident, I flattened it out too much in the center. The slits were done with a pair of kitchen shears (easier than knives).
This was the dough after 7 hours in the fridge. This is a 4qt bowl and I also had another 1.5qt bowl of dough.
I finally bought a copy of ‘Artisan Bread in Five Minutes a Day’ by Jeff Hertzberg, Zoe Francois. For the past year and a half I’ve been working with the ‘No-Knead Bread’ recipe but with more yeast and less than half the incubating time. And the pot baking method really insures great crust every time. With the ‘five minute’ method, the dough is drier than I’m used to, but it’s still considered a wet dough. The refrigeration makes it easier to handle, and the idea of always having readied dough on hand is great. Of course it’s not literally five minutes but it’s less labor intensive than making a batch of cookies or a cake. Hardest part might have been trying to make room in the fridge for the dough.
After resting. The chunk may have been a bit larger than the recommended grapefruit sized 1lb ball.
The book suggests a baking stone and a broiler tray for hot water to create steam (to form a crisp crust). So I went out and bought a cheap round pizza stone. The top of the bread looked perfect but the bottom was not crusty at all. Maybe it’s the stone or my placement of the steam tray (right under it), but the bottom of the loaf was very light and did not form a proper crust. I tried a second smaller loaf and baked it longer, but the bottom still wasn’t browning.
On the second day, I tried baking a loaf in my enameled cast iron pot. I couldn’t slide the dough in perfectly but it proofed up beautifully. It was sort of football shaped while the other loafs came out more disk shaped. The pot once again made the perfect crust all around and a lighter crumb inside (much larger holes). Also, the dough has gained a little more flavor on the second day. There’s enough dough left for one large loaf or two small ones. Maybe I can mix new dough into the old and build on the flavor?
Dulce de coco bread (¿pan de dulce de coco?)***
3 cup flour
1/2 cup semolina flour *
1 tsp salt
1/4 cup sugar
1 1/2 tsp yeast
3/4 cup warm water
3 tbsp olive oil (or melted butter/organic shortening)
3/4 – 1 cup** dulce de coco (or any caramel sauce/dulce de leche)
1/2 – 3/4 cup** chopped pecans (or any nut)
*I always add a tablespoon or two of semolina flour to regular flour when making bread instead of using special bread flour for extra gluten. I ran out of regular flour when I was making this and ended up using a half cup of semolina, resulting in a more elastic and yellow dough. It’s a good ingredient to have around for bread making and polenta (mixed in for a smoother texture).
**Adjust it accordingly to your preferences.
*** I never took Spanish in high school, hence the question marks.
This is after the first rising.
Mix together flour, semolina (or just more flour if you don’t have it), salt, sugar, and yeast. Beat eggs, water and oil together and mix into the dry ingredients. Work the dough together for about 10-15mins (mixing or kneading); it may need extra flour if it’s too wet or water if it’s too dry. The dough will be become smoother but still a little sticky. Loosely cover and set aside somewhere warm till it has doubled it size.
If you haven’t made the dulce de coco beforehand this would be the time to do it. In whatever pan you want to bake in (make sure it’s somewhat deep, you’ll need room for it to rise), pour in the caramel and nuts.
After the dough has risen, break off pieces about the size of small baseballs; roll them in the caramel and arrange them in the pan. Set aside in a warm place till they doubled in size again. In a preheated oven at 375º, bake for 25mins. After a short cooling, you can flip them out easily.
They taste best when warm, pulls apart easily too.
P.S. I added banners on the right for my links, check them out. 🙂