Archive for category Bread
Gluten Free Sourdough Starter
Next week I am having friends stop over on the way to Australia and one of them is Gluten intolerant, Lactose intolerant, and can’t eat soy products, sounds like a challenge. I’ve always wanted to attempt a gluten free sourdough loaf, and there couldn’t be a better time or place to get this under way. I followed a recipe for the starter I found on the Fresh Loaf the only change I made was adding the skin of a fresh plum that fell from my tree being nicely coated with some local San Francisco wild yeast. I won’t know if it works until at least 3 days but will definitely keep you posted on its progress, or failure. As for the menu i’m planning for the guests, I am thinking Gluten free sourdough bruschetta, Mexican style corn on the BBQ coated with my vegan mayonnaise only subbing rice milk for soy, and finally a load of marinated and grilled veggies served with seasoned quinoa.
The Starter ingredients:
100g Bob’s red mill gluten free flour
150 ml spring water
peel of fresh plum
Day 1: Mix all ingridients in mason jar cover with double layered cheese cloth and mason ring, let stand at room temp for 24 hours.
Day 2: Add 100g of flour, and 150 ml of spring water, mix and cover again then let stand for 12 hours at room temp.
Day 3: add 100g more flour, and enough water to return to original consistency, cover and sit for another 12-24 hours.
Will let you know how it goes.
Pane Siciliano – Bread Bakers Apprentice
This is the third recipe I’ve made from The Bread Bakers Apprentice and i’d have to say the best so far. I followed the recipe and directions to the T with no problems at all (Aside from not having the best supply of steam). For future bakes of this bread I think I will just try different methods for producing steam aside from that I don’t think I could make this loaf much better.
Baking Notes:
- While the oven was preheating to 500 degrees Fahrenheit I had the base of a broiler pan on the very top shelf of the oven, then upon placing the loafs in the oven (middle rack) I added 1 cup of simmering water to the broiler pan.
- After 30 seconds I misted the sides and back of the oven with a small spray bottle of water, then repeated at 30 second intervals twice more, then reduced temperature to 450 degrees Fahrenheit and followed the recipes instructions.
Oven Profile:
- Jenn-Air electric convection oven
Miscellaneous notes:
- I made and used the pâte fermentée on the same day instead of placing in the fridge overnight I proofed at room temperature for 2 hours before making the bread dough.
For the full recipe you will have to pick up a copy of The Bread Bakers Apprentice, you won’t be let down.
Cmac’s TGIF Farmers Market Pizza
Posted by Cmac in Bread, Main Course on May 21, 2010
….This is not only a recipe but a new addition to the blog that I will be doing weekly. In order to make shopping at the local farmers markets more interesting I’m going to make a weekly pizza featuring as many ingredients as I can purchased from the farmers market. I will seek out the most interesting produce, and cheeses and try to have a different variety on the pizza every week. So here is the first one, not too many additions from the farmers market since the season is still warming up and the produce is limited but you’ll get the idea. For next weeks pizza I am going to try my hand at home made vegan cheese for the topping. Enjoy.
Easy Ciabatta Bread
Ciabatta bread meaning carpet slipper is one that has always intrigued me, being somewhat flat and yet amazingly bubbly. This is my second attempt with the first using my failed sour dough starter turning into somewhat of a hard pancake. This second attempt turned out fantastic aside from the shape (this is something I will really have to work on in the future). Ciabatta makes a great sandwich bread known as a panino (ie. Panini – Plural). Having a light taste, a crust that you can easily get your teeth through, and a subtle chew. This recipe I found on TheFreshLoaf.com with only slight modifications in the process. Eventually once I master the shaping I will re-post the technique.
CMac’s Sourdough BBQ’d Pitas
yummy, Pita and cucumber hummus.
I have made many types of bread in the past from Artisan breads, sour dough breads, to Naan but never Pita. In my search to make a complete meal on the BBQ being the hottest day of the year I came across a recipe for BBQ’d Pita, this intrigued me, and impressed me. So I made my dough and went out to the BBQ then grilled away. What I came back with was an amazingly perfect pita, great for dipping in hummus and as my wife discovered even makes a nice pocket to stuff with goodness. With this idea in mind I decided to experiment and modify the recipe for my submission to the BLT from scratch challenge (I know I said I was done updating for the challenge). Here is my recipe for sourdough blue potato Pita.
Sourdough loaf attempt #1
Chewy, and slightly sweet Sour Dough loaf
My sour dough is starting to really have a life of its own so I decided it was time to do my first test run for the BLT from scratch challenge. After burning my first sour dough starter while preheating the oven, and almost burning my second attempt of a starter I have finally got a successful one. The loaf is yet to have the sour dough flavor I was hoping for but its only been alive for 7 days. The point of this test loaf was to see if it would actually leaven my bread, and it did. I am learning that sour dough breads come with a story its not just about adding yeast and water to flour, rising and baking. The process is much more fragile, and time consuming, and your methods develop on the way by trial and error. During this time the flavor comes to life more and more. I plan to make 2-3 more trial loafs before my final one for the challenge. My hope is that I will be able to develop a sort of marble rye loaf but instead of cocoa, and molasses I will be using beets and blue potatoes to give the loaf a purple swirl. Anyways on to the recipe for this sourdough loaf.
Make your own sourdough starter
As I mentioned previously I am taking part in the BLT from scratch
Day 2 of starter (not looking so good yet)
challenge, and for that I decided to make my own wild yeast bread for the BLT. I am now on the 5th day of my sourdough starter and its looking and smelling great. In the beginning it wasn’t going so well so I played around a bit and think I figured it out. I got the original directions for The Fresh Loaf and have only made some minor changes of the technique.
Cmac’s worth waking up Gourmet french toast.
Gourmet French Toast
It was Sunday morning 9:00am Eastern time, baby getting needy, daddy getting hungry, wife sleeping.
The plan was to make daddy’s favorite, eggs up with toast (can’t go wrong).
Woke up my wife asked her to takeover while I make breakfast, she rolled back into bed (guess it was her day to sleep in, since she let me sleep in the day before).
I say “I’ll make you eggs, how many do you want?” she says “how about french toast?” I say “I don’t like french toast”. Wife rolls back into bed, daddy thinks to himself how to get mommy out of bed.
Daddy makes french toast his style.
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Artisan Batard Bread
Recently I’ve been putting a lot of concentration on mastering my Artisan bread making skills. In the past I have made a lot of bread but never really took that much time to really craft it.
I am definitely not a master bread maker, and I do not have thousands of dollars worth of equipment to make it with. If you treat bread making like an art you will be able to succeed with any oven, in any kitchen.
Golden Pizza Rolls
This is a recipe I dreamed up while driving to the grocery store one day. Its what you get when you combine garlic bread and pizza. You can even use some leftovers as a filling in this recipe which I will explain later.
These pizza rolls are great for dinner, lunch, or on the road, they have a soft but golden crust and are packed with cheese. Feel free to share a story about what you packed into your pizza rolls in the comments section.
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German Rhubarb Cake
Sweet Quinoa with Garbanzo and peppers
Golden Pizza Rolls