Because of housewolf here at DU, I was able to be a bread tester for Peter Reinhart when he was working on "Artisan Breads Every Day" and he's got a great new project going "Pizza Quest" - if you get a chance check it out! Here is the web link:
Pizza Quest with Peter Reinhart
Hope you are all doing well and those of you in the US are surviving the heat!
VIDEO:CNIC press conference at the Foreign Correspondents Club of Japan
CNIC held a press conference on the 13th of March 2011 at the Foreign Correspondents Club of Japan.
It was in Japanese with English interpreting. Speakers included nuclear experts associated with CNIC who is analyzing the unfolding disaster at the nuclear power plants in Fukushima.
NOTE:One of the designers of the containment system starts speaking at about 8 minutes - and the Q&A starts apx 48 minutes (I am into the Q&A and can't remember the exact start time) It's long but very interesting. I don't know much about the CNIC (and what agenda they may have as an organization) but thought i'd share the link.
Since the pills are immunosuppressants, we are doing monthly CBC's to make sure things are ok. My Vitamin D (also checked) was really low so I will increase my supplements - but my CBC was still in normal range. So yay!
I've had a rough few days, sort of fluy, but I have a scratch that is healing normally, so I think things are still working ok.
Doing a little research and want to get your impressions of ex-pat living in Costa Rica. We do have Tico friends in country FWIW.
I still need to oil this one before I test it tonight, but I like it so far.
I think he did a nice design. It's a little over 7 inches long and this one is from red oak.
We have a couple of other ideas I want to try, and I definitely want one with stainless screws so you can change blades. I cant imagine really needing to change blades, but I'm a clean freak so I still want one I can dis-assemble. I'm also not sure how much of the razor blade should be exposed. This one is rigid, which is probably good, but I want to test one thats more flexible too.
I may put some on ebay if we get a really good design.
This one is from the Il Fornaio Baking Book (2nd edition in 2001)
I wanted to try the Il Fornaio biga recipe because they mix a large batch and let it ripen in the fridge for up to two weeks. Similar to the Ain5 process some of us are using, but you only store the biga, take a portion out to bake, and then add the rest of the ingredients on baking day.
So...here is the biga recipe, I'm only making a half batch because I don't have enough bread flour on hand. I just stirred mine together.
BIGA ~ makes apx 5 cups
3/4 teaspoon active dry yeast
1/2 cup warm water (105 degrees)
3 1/2 cups unbleached bread flour
1 1/4 cups cool water
Mix together and let stand 15 minutes until creamy:
3/4 teaspoon active dry yeast
1/2 cup warm water (105 degrees)
In a separate bowl:
Place flour in bowl and make a well in the center, add yeast mixture and cool water and stir with wooden spoon until combined. Should be sticky and hard to mix. (mine wasn't sticky)
Cover tightly and refrigerate for 24 hours.
When ready to bake, rinse measuring scoop with cold water, and take the amount necessary out of the stored biga, and bring to room temperature before using. (The PAGNOTTA recipe will use 3/4 of the biga.)
Will add the PAGNOTTA recipe in the morning. My eyeballs are shot tonight
This was the first no-knead bread with biga starter that I posted about. This recipe is from Suzanne Dunaway's No Need to Knead The Pane All'Olio on the other thread is a combo of my own ideas about converting regular breads to no-knead. I used some of her technique with a conventional Pane All'Olio recipe. (Olive Oil bread) I'm still working on the technique. Anyway...
This will make TWO large loaves.
I am just going to bake one loaf today and hold the other, so I'll let you know how it holds up in the fridge. I'm also taking pics from the beginning, making the biga, through both days of baking, which I'll post as I go.
Here is the initial post of the recipe with photos:
I'm reposting it into it's own thread so I'll know where it is.
1 teaspoon active dry yeast
1 cup lukewarm water (85-95 F degrees)
3/4 cup unbleached bread flour
4 tablespoons rye flour
2 cups lukewarm water (85-95 F degrees)
5 1/2 cups unbleached bread flour
2 teaspoons salt
1/4 cup flour, for baking sheet (if used) and tops of loaves
~ Plus a little olive oil to rub on hands to work the dough
TO MAKE THE BIGA
In a glass bowl (she has a thing against stainless so I used glass for this part) mix the yeast with the water and stir well. Add the flour quantities listed under BIGA and stir well to aerate and form a wet dough. Cover tightly and leave at room temperature overnight.
TO MAKE THE BREAD
Mix the BIGA with the remaining ingredients and stir until the flour is incorporated and pulls away from the side of the bowl a bit. MY order into the bowl: Water, biga, flour, salt. Rub a little olive oil on hands and fold the dough and press a few times with the heel of your hand. This is sort of kneading for a couple seconds, but tis done in the bowl and she doesn't call it kneading.
At this point you either cover and place in fridge overnight, then in the morning, let stand at room temperature for 2 hours, then shape and bake as described below OR go to the SAME DAY METHOD
SAME DAY METHOD****
~ Immediately after stirring together, cover with plastic wrap and let dough rise until doubled in volume apx 30-40 minuter. Then IN the bowl, fold over on itself a few times to trap air inside the dough, cover, and let rise again 30-40 minutes.
~ Once more, IN the bowl, fold dough over itself, to trap more air and let rise for another 30-40 minutes.
~ That's three 30-40 minute rise sections (this is avoided by using the overnight method)
SHAPING and BAKING
(She likes low flat loaves - she's a crust junkie - so at this point she cuts the dough into two, and makes two long rectangular loaves and lets them rise for one more 30-40 minute time while the oven preheates to 500. Slash tops just before baking. (She dusts flour on a baking sheet and lets them rise, and then bakes uncovered after reducing heat to 400 degrees once the pan goes in.)
I will be making the first loaf into a boule. I'll shape the loaf, let rise as above, PREHEAT to 500, bake, in covered pot, at 425 for 40 minutes, uncover an brown (apx 10 minutes)
***** I'LL CUT THE DOUGH IN HALF AT THIS POINT. THE SECOND HALF OF THE DOUGH WILL GO INTO THE FRIDGE AFTER THE FIRST 40 MINUTE RISE - I didn't do it immediately after mixing in case all the yeasty goodness ends up on one half. This may or may not be a big mistake on my part. LOL
Makes One Loaf
This was a nice moist loaf that we think would make good pizza dough too.
* DISCLAIMER ~ Bill loved this, and I could only taste it evey three or four bites and I thought it was pretty good. I DID think it needed more salt, but I'm sick, and cant taste much, so, what do I know? But Bill agreed. So you might want to increase the salt a little. I will next time. However, he may have just been humoring me because I was sick? Anyway, I'd increase the salt.
1 cup lukewarm water
1 teaspoon active dry yeast
1 1/2 cup White Lily Bread flour
2c bread flour
1 cup water
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon Italian Seasoning (or to taste - or just leave out entirely)
1/4 Olive Oil - plus a little extra to brush on before baking
Mix biga ingredients and cover - store in warm place - 5 hours*
Mix biga (five hours later) with the rest of ingredients, cover and let rise 2 hours, then stick in the fridge and chill overnight. I did sort of fold it over itself a few times in the bowl, but I didn't knead it. Just sort of worked it a tad bit.
When ready to bake:
Remove from fridge. I did sort of fold it over itself a few times in the bowl again, but I didn't knead it. Just sort of worked it a tad bit. Shape into loaf and let rise apx 1 hour (longer is fine, mine went two) Preheat oven to 500 degrees.
Just before baking, brush crust lightly with extra olive oil. Put into covered pan, reduce heat and bake at 425 apx 40 minutes, uncover and brown (about another 10 minutes)
* You could easily mix the biga in the morning, go to work and let it sit for the day, come home, add the rest of the ingredients, let it rise before bed, chuck it in the fridge, and then bake it the next day.
'Scuse the mess in the background. I just noticed it.
We had a leak in the dishwasher line and I hadn't put stuff back in the sink cabinet before I shot the pic. LOL
Thought i'd get this one in while the weather is still cold and perfect for chili and stews.
Please post your favorite recipes, original or otherwise, ideas, tips etc.
While chocolate can be broken down and put in many categories - mole, hot cocoa, candy, cake, etc, for some of us, CHOCOLATE is a food group, so I thought it deserves its own thread.
So, here's to all things chocolate. All tips, ideas, and recipes are welcome.
I love this cookbook ----> The Joy of Chocolate by Judith Olney.
It has some truly creative chocolate desserts. This is her Chocolate Cabbage Cake.
(Cabbage leaves are used to make the chocolate cabbage laves which decorate the base cake.)
Might as well have a few going at once.
Please post your favorite cookie recipes, tips for cookie making, cookie ideas etc.
Another stolen photo - edible ink on sugar cookies.
If you have a favorite soup recipe, ways to tweak canned soups, an idea for a soup, tips for soup making, or anything else soup related and you'd like to share, please post it here!
My tip - with a stolen photo
Think outside the "bowl" when serving.
Some of my favorites make their way into a vartiety of dishes.
Feta, Spinach, & Black olive (also good with mushroom and ham)
- Ends up as pizza topping with olive oil and garlic instead of sauce
- Makes great ravioli and egg roll filling
- Tops salads
Egg, dill, and Asiago
- Deviled eggs
- On spinach salads
- eggroll filling
- breakfast burrito filling
I just discovered cranberry with fresh shaved parmesan and sunflower. Love them together in salads. (currently using dried cranberries)
Do you have any favorites?
sazemisery's ravioli thread got me ravioli hungry yesterday so I made a greek filing, used egg roll wrappers and cooked them pot sticker style.
Today, I minced a slice of deli ham, and mashed it up a bit with black olives, feta and spinach and made three larger ravioli (again using egg roll wrappers) and then sauteed them in a small amount of butter until crispy golden bits showed up. I SHOULD have used olive oil, but the butter crock was right beside my cooktop, so in it went.
They were crispy & chewey, salty and pretty darn yummy. Cost pennies and were done in less than 5 minutes, start to finish.
I'll make these again.
This makes a crispy crust thats not rock hard.
I use the basic Artisan Bread in Five Minutes with King Arthur Unbleached All Purpose Flour and regular packaged Fleishmans Active Dry yeast. I do plan on trying the SAF yeast, I just cant buy it locally.
6 1/2 cups KA Unbleached AP FLour
1 1/2 tab kosher salt (or seasalt)
3+ cups water - (add extra water if needed)
2 pkg yeast
I make and store it as usual.
Form into the desired shape with as little handling and as little extra flour as possible
Place on parchment in a skillet to rise with a mixing bowl inverted to cover. (40 minutes)
Preheat oven and covered cooking pot to 500 degrees
Place parchment and bread into cooking potwhen preheat temp is reached and return to Oven ***REDUCE HEAT to 425 degrees for actual baking***
Bake 30 minutes, uncover and bake apx 15 more (till you get the color desired)
Remove from oven and brush with melted butter or olive oil and let cool (or gobble immediately)
This made a great crispy crust that wasnt too thick, and hard to chew.
I really think the King Arthur flour is worth the extra money.