Italian Bread

Italian Bread

I realize that I haven’t posted in quite a while.  Life has just been going on.  I haven’t been all that inspired to create a post.  This weekend I decided to get back into the baking game.  Perusing through The Fresh Loaf, I came upon this recipe.  Rather than create 2 large loaves, I cut the recipe in half.  I also recently purchased some non-fat dry milk to test out since it is easier to keep than fresh milk.  Since there are only 2 of us eating the bread, I also elected to divide what I did make into 2 smaller boules.

Ingredients:

Preferment

  • 1/2 cup water
  • 1/2 cup bread flour (or AP flour) – I used bread flour
  • 1/4 tsp active dry yeast

Dough

  • Preferment
  • 2.5 cups bread flour (or AP flour) – I used 1 cup bread and 1.5 cup AP flour
  • 1/4 cup dry (non-fat) milk
  • 1/2 Tbsp (1.5 tsp) sugar
  • 1/2 Tbsp (1.5 tsp) salt
  • 1 tsp active dry yeast
  • 1/2 Tbsp (1.5 tsp) olive oil
  • 1 cup water

I made the preferment the night before my combining all the ingredients listed into a bowl and covering it and leaving it at room temperature.

IMG_20190303_113040.jpg

IMG_20190303_113526

The next day I mixed all the ingredients of the above Dough together into a large mixing bowl.  I dumped this onto my counter and proceeded to knead it.  I don’t know if it was due to the recent rains we’ve had making the house more humid but this dough was way too sticky.

IMG_20190303_115624.jpg

 

I ended up adding in about an additional 1/4 cup of flour to make the dough more easily handle-able and knead-able.  After kneading for around 12-14 minutes I placed the formed dough into an oiled bowl.

IMG_20190303_120145.jpg

I let this sit covered at room temperature for about 2 hours to allow it to double in size.

IMG_20190303_141059

After doubling I did a stretch and fold (within the bowl) to get some air out and then let it rest an additional 30 minutes.

I then dumped the dough out onto a lightly floured countertop surface and divided it in half.  These were each formed into a ball shape and covered and let to rest an additional 20 minutes.

IMG_20190303_144437.jpg

Following the rest, I formed each one into a boule, creating a tight seal on the bottom of the dough.  One of these boules I placed into a bowl with a lightly floured cloth and put in the fridge since I was only going to bake one at a time (couldn’t fit them both in my oven).  The other one I also formed into a boule and put in a floured cloth bowl at room temperature for 1 hour.

I pre-heated the oven to 425 with a dutch oven (with the lid slightly ajar…I had read about dutch ovens cracking in the oven if they were empty and covered).

Once the dough had doubled (or close to it), I placed it on parchment paper and created an “X” over the surface and placed this in the dutch oven covered.  I did spray the bread with water just before covering it.  I baked this at 10 minutes and then removed the lid.

IMG_20190303_162525.jpg

I then baked it an additional 20 minutes.  It had a nice crust.

IMG_20190303_164654.jpg

Midway through baking the above boule I removed the other one from the fridge to let it come to temperature.  I waited until I had a partial spring back of the dough when you pressed it with your finger.  I put this boule on parchment paper and created some cuts on top and then placed this directly on a baking steel (instead of a baking stone).  I also sprayed this with water and baked for ~28 minutes.  This one was a little over-baked.

img_20190303_174413.jpg

The taste and crumb came out great for both of the boules.  I was happy with this first-time Italian bread experiment.  Will definitely make again in the future.

IMG_20190303_185939.jpg

-StewsCat

Advertisements

Chocolate chip cookies!!

Chocolate chip cookies!!

Ever since I started baking, I focused moreso on bread and didn’t really do much dessert type baking.  I wanted to make some chocolate chip cookies for work so looked up some recipes online.  I found a few and then picked one.  I am not exactly sure where I got it from now (oops!).  I also wanted to try making puffier cookies vs the really thin flat ones.  In the end I think they turned out pretty good.  It’s a really easy recipe too.

Ingredients:

  • 1 cup room temperature butter (preferably pull it out in the morning and make cookies later that evening)
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips (or whatever chips you like…peanut butter, butterscotch, etc)
  1.  Mix flour, baking soda, baking powder, and salt
  2.  Cream the butter with the two types of sugar
  3.  Beat eggs and vanilla into the butter/sugar mixture
  4. Mix dry ingredients with butter/sugar mix.
  5. Add chocolate chips and incorporate

IMG_20181015_201415.jpg

Continue reading “Chocolate chip cookies!!”

Bread boules!!

Bread boules!!

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.

Ingredients:

Preferment:

  • 350 g bread flour
  • 364 g water
  • 3 g yeast

Remaining ingredients

  • 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.

IMG_20180304_112239.jpg

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!!”

Whole wheat burger buns

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.

Ingredients:

  • 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
  1.  Mix warm milk, egg, melted butter, sugar, and yeast in a bowl and incorporate  until frothy.  Let sit for 5-10 minutes.
  2.  In a separate bowl, mix the 2 types of flours and the salt.
  3.  Add wet to dry and mix.
  4.  Dump mixture onto countertop and knead for 5-7 minutes.
  5.  Form into ball and place in oiled bowl and allow to rise (double in size) – ~45 min to 2 hours.
  6.  Punch down, pour onto countertop and separate into 8-10 pieces.
  7.  Let rest for 10 minutes before forming into balls.
  8.  Form each piece into a ball and then flattened to get more hamburger bun shape.
  9.  Allow to rise (mine didn’t rise as much as I’d like).
  10.  Apply egg wash to each bun.
  11.  Pre-heat oven to 380 F
  12.  Place in oven and cook for 15-20 minutes (I did 19 minutes).
  13.  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”

Pizza dough comparison

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
  1.  Add 3 cups of flour and 1/2 tsp yeast to 2 1/4 cups of water in a large bowl and combine
  2. In a separate bowl, mix remaining 3 cups of flour with the salt.
  3. 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.
  4. I let the dough rest – covered – for 30 minutes.
  5. The dough was separated into 4 (relatively) parts and 3 of them saved in saran wrap and frozen for later use.
  6. I split the dough into 2 balls and made pizzas from them.

Continue reading “Pizza dough comparison”