A few weeks ago I decided to make some bread for my lunch (I’d bring the bread with some deli meat and sliced cheese – very European I know). I decided to just make two boules and bring one for a co-worker who has asked for me to bring some bread for her previously (little did I know that she’d be out sick). I went back and found an old recipe and tweaked it slightly.
- 350 g bread flour
- 364 g water
- 3 g yeast
- 350 g bread flour
- 266 g water
- 14 g salt
I mixed up the preferment and let it sit for about 30 minutes. I then added that to the remaining ingredients above. I mixed these up thoroughly and then let it sit for the water to absorb before I kneaded it.
I then proceeded to knead it for approximately 15 minutes until it was relatively smooth and I could do the “window” test – not perfectly but close enough. I then set it in a bowl, covered it and used the proof setting on the oven to allow it to rise (double in size).
I pulled the dough out, did the knead and fold method a few times with 30 minutes in between before dividing the dough into 2.
Continue reading “Bread boules!!”
We forgot to buy some bread for the week for lunches and such so I decided I’d give my hand at making a burger bun to use for sandwiches. I perused a few different recipes online and cobbled together my own version as below.
- Warm milk – 1.5 cups
- Egg – 1 large
- Melted butter – 4 Tbsp
- Sugar – 2 Tbsp
- Active Dry Yeast – 1 Tbsp
- Salt – 1.5 tsp
- Whole wheat flour – 3 cups
- All-purpose flour – 1.5 cups
- Mix warm milk, egg, melted butter, sugar, and yeast in a bowl and incorporate until frothy. Let sit for 5-10 minutes.
- In a separate bowl, mix the 2 types of flours and the salt.
- Add wet to dry and mix.
- Dump mixture onto countertop and knead for 5-7 minutes.
- Form into ball and place in oiled bowl and allow to rise (double in size) – ~45 min to 2 hours.
- Punch down, pour onto countertop and separate into 8-10 pieces.
- Let rest for 10 minutes before forming into balls.
- Form each piece into a ball and then flattened to get more hamburger bun shape.
- Allow to rise (mine didn’t rise as much as I’d like).
- Apply egg wash to each bun.
- Pre-heat oven to 380 F
- Place in oven and cook for 15-20 minutes (I did 19 minutes).
- Cover with kitchen towel for 15 minutes – I read this is supposed to help keep the bread rolls soft.
Continue reading “Whole wheat burger buns”
Last month I tried a new pizza dough recipe. A few months before that, I had read in Men’s Health about an easy pizza dough that did not require hours of preparation (I had been using a no-knead dough recipe that required an 18 hour rise (more details below). I am always looking for both more efficient and tasty recipes for pizza dough. My wife enjoys the one I had been making but I am all for tweaking and improving so I decided to try this new (to me) recipe. I was fairly certain I had left the magazine in a spot in my treadmill room but lo and behold it wasn’t there. I resorted to trying to google the same recipe and don’t know if it was the exact one I had read about initially but I went with it.
Quicker pizza dough ingredients:
- 6 cups AP flour
- 2 1/4 cups room temperature water (recipe called for cold water)
- 1/2 tsp active dry yeast
- 1 Tbsp kosher salt
- Add 3 cups of flour and 1/2 tsp yeast to 2 1/4 cups of water in a large bowl and combine
- In a separate bowl, mix remaining 3 cups of flour with the salt.
- I then added in the flour mix to the flour-water combination (from step 1) and kneaded it within the bowl for about 5 minutes.
- I let the dough rest – covered – for 30 minutes.
- The dough was separated into 4 (relatively) parts and 3 of them saved in saran wrap and frozen for later use.
- I split the dough into 2 balls and made pizzas from them.
Continue reading “Pizza dough comparison”
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.
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.
———– Continue reading “Paris Baguette and Back to bread (whole wheat sandwich bread)”
For the 4th of July, we decided to do the ultra-traditional hamburgers and hot dogs. I decided I’d like to try my hand at making hot dog buns. I had previously made some burger buns from a random recipe I found online. I didn’t realize that you can use the same formula for both hot dog and hamburger buns. This time I found another recipe on a random blog. For the most part I followed the recipe that was laid out (since this was my first time making it). I amended it due to the fact that I don’t have a stand mixer and therefore have to do all my mixing/kneading by hand. The recipe called for letting the dough rest in the fridge for up to 24 hours so I made up the dough the night before July 4th.
- 500g All purpose flour
- ½ cup warm milk
- ¾ cup warm water
- 2 tsp yeast
- 1½ tsp salt
- 1 tbsp sugar
- 1 egg
- 2 tbsp butter (can use butter as well)
- extra oil to oil the bowl
- 1 egg for the egg-wash
First I mixed up the flour, yeast, salt and sugar. Continue reading “Hot dog (hamburger) buns”