Posts tagged ‘five minute bread’
My late night meal, because I’m on my nocturnal schedule.
Some sauteed pre-sliced mushrooms and baby spinach with garlic (salt & pepper) with two sunny side up eggs in a freshly fried bun* topped with some shaved Parmesan. All done in roughly 15 minutes. 🙂 I had almost everything on hand prepped, and a wok full of oil left over from making falafels and of course the dough.
*Using some stored dough, take a small handful, shaped into a flat disk and deep fry medium high. If the oil is too hot or the shape too thick the center might remain raw and doughy.
I always save a good chunk of old dough to mix into the new dough and over time my dough has developed a nice flavor.
The yolks made it more of a fork-n-knife sandwich.
I find it harder to cook late at night now because we keep our new puppy Monty in the kitchen. He would wake up, I’d take him out and back, then he stares at me and subversively beg for food.
Feels great to be back 😀
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.
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?