A few weeks ago I ventured out to try some new things after a doctor visit.  I had fasted overnight and before the appointment so I could get some blood pulled.  However that left me hungry after my visit.  I decided to try one of our local coffee roasters that has cold brew coffee on nitro.

IMG_20170811_090546

First impression was that it looked like a beer.  It had a nice foamy head and was nice and chilled.  I must say that when taps use nitro, it certainly makes for a much smoother mouth feel of the liquid.  I thoroughly enjoyed my first cold brew coffee on nitro.  I got the coffee at Chocolate Fish Coffee Roasters.  It’s a quaint little coffee shop that is no frills.

With my coffee in hand, I headed over to the relatively new Paris Baguette.   This chain recently moved up here to northern California after I guess it grew big in southern California.  This bakery reminds me of a Taiwanese bakery called 85 Degrees.  You walk in and grab a tray and all the bread/pastry products are out on trays or in cubbies.  You pick what you want and then take your tray to the register to pay and order drinks as well.  I ended up getting a buttered croissant, chocolate croissant, and a croissant with an italian sausage in the middle.  They were all delicious.

IMG_20170811_091816

———–

A few weekends ago the weather started cooperating with regards to baking.  I also had incentive to make some sandwich bread again.

The weather finally started cooperating again for me to do some baking.  This summer has been incredibly hot in Sacramento.  I saw a graphic from the news that in July, every single day was above average (and we had strings of 100+F days multiple times).  August is supposed to be the hottest time of the year too!  When you are in triple digits, the last thing you feel like doing is turning the oven on.

It has been a long time since I actually made bread that I had to go back and read through some old posts to remind myself of the process.  I followed the following for 50% whole wheat bread.

Ingredients:

  • 300 g whole wheat flour
  • 300 g bread flour
  • 150 g whole milk (had it on hand for a friend’s kid)
  • 300 g warm water
  • 18 g salt
  • 20 g honey
  • 10 g sugar (didn’t have enough sugar so added in some extra sugar)
  • 1/4 cup olive oil
  • 10 g active dry yeast (I purchased the Red Star brand recently to try)

I was feeling a bit lazy so I just combined all of the above ingredients in a large mixing bowl.  Using a spatula, I mixed everything so that it was all incorporated.

IMG_20170813_141301

I then covered it and let it sit for about an hour.  I found that one of my large plates actually fits almost perfectly over the opening of the mixing bowl I most commonly use.  This is nice so I don’t have to waste some cling film (plus I hate dealing with cling film).

IMG_20170813_141359

I removed the dough onto my counter after an hour and proceeded to knead the dough using the slap and fold method.  I did this for about 15 minutes until the dough started to come together.

IMG_20170813_150421

I then let the dough rise for another 1.5 hours or so.

IMG_20170813_155825

I didn’t take pictures but after the dough doubled, I proceeded with 3 stretch and folds with about 30 minutes rest.  After the last one, the dough was shaped into a log and placed into a buttered loaf pan.

IMG_20170813_165257

This was the first time I used our new oven to bake some bread.  I elected not to use the convection function for this first time.

IMG_20170813_182019

I started the bake at 425 F for the first 10 minutes and then dropped to 375 F for an additional ~25 minutes.  The bake took a lot longer than before but I’m not sure if it was due to the dough or the oven.  The outside of the bread turned out much darker than most of my previous bakes but I went with the internal temperature (200 F) to assess doneness.

IMG_20170813_184944IMG_20170813_185032

I had a decent crumb and the bread overall came out good.  We used it for sandwiches for work for the week.

IMG_20170813_213202

-StewsCat

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s