It has been sometime that I posted in this topic 🙂 Lots to be grateful for!
sleeping well and getting up early – check
as I had expressed a few times before, the self-isolation and working from home have been good for my work-related stress and insomnia. I am very grateful for the restful sleep I get almost every night and the optimistic mornings 🙂
enjoying my morning coffee and afternoon tea – check
coffee may be the most exciting treat I can ever give myself. Every single morning I find it loved, enjoyed, and wanted. Isn’t this real love?
And tea with lemon, honey, and ginger. It can be the second best treat I can give myself, almost every day now during the pandemic. I kind of feel that it is therapeutic and I am so eager to have it. A very soft, enjoyable drink. We are lucky indeed to have coffee and tea in our lives.
walking an hour while also enjoying the soft, bright, and cool air around me – check
it was delicious. The walk. The softness of the air around me. The feeling of being surrounded by a healing air….Delicious.
working from home and making things happen – check
it was yet another day where I was able to handle a number of things nice and easy, and bring solutions to them. I was not stressed at all, and things went well.
being anxiety free so far today – check
I have not had fear or anxiety-creating thoughts today – how wonderful is this? 🙂
for completing mulching my yard – check
yes, I have completed the mulching saga! I think it is good, but I will have to see how the mulch stays and behaves over time. I have additional bags of mulch in case I will need them – this makes me feel good. I want to buy some bushes and plant flowers in pots and place them around the yard. I hope I can do this this year. Looks like we will have a warm summer and I would love to spend some time in my yard. It is going to be so good 🙂
speaking with my family and having laughs – check
I spoke with mom, sis, and bro – the complete family 🙂 we had great laughs. They feel the stress of the pandemic as well, but are trying to keep things and minds in place. It was lovely to be with them, even through internet. It is funny how now online meetings are becoming a norm…...
eating healthy and tasty food – check
I ate a broccoli salad
(steam it; add garlic, lemon juice, olive oil, sesame seeds, and vinegar together and whisk into a sauce, and Voila! – you have a beautiful, healthy salad)
and my specialty soup
(add 1 cup of red lentil, 1/3 cup of wild rice, 1 potato (diced), 1-2 tbs of butter and 2 cups of water, and cook till the wild rice is soft – and Voila! you have a hearty and healthy soup that will fill your stomach and make your body happy!)
It was awesome to have these two together – give it a try 🙂
I did not even think that it was possible or tasty, but I was wrong. Carrot jam is must to try 🙂
I was looking for an interesting jam/marmalade to try and it was the carrot jam that intrigued me. Thanking bloggers out there who have posted their recipes. I improvised my recipe and I am very pleased with the end result.
Addition of orange to this jam kind of masks the “veggie” smell/taste of carrot. Next time I want to try it with some nuts, like walnut, for a much tastier and crunchier version.
8 mid-size carrots
1 extra large orange
6 cups water
4 cups sugar
2 tbs salt
peel the carrots and cut in thin stripes – julienne (my new mandolin slicer did not work out well, what a waste of money, so I cut them using a knife)
peel the orange, scrap off the white coat, piece and add to carrots
add 4 cups of sugar, mix, and let stand for 1-2 hours (continue to mix it every once a while – it should get juicy at the end of the waiting period)
add water and salt, and bring to a rolling boil, continue to boil for 30 min at medium heat
add the orange peels (once the orange is peeled, put the peels in 1/4 vinegar/water mix, let stand for 30 min, scrap off the white coat, and slice thinly) and 10 tbs of lemon juice
boil for another 25-30 min, until it reduces to 1/3 of the initial volume and thickens
pour down the sterilized jars, close the lids, and rings.
Water or pressure can for long-term preservation. If not, keep it in the fridge and consume within weeks.
peel the carrots
cut in three pieces and slice
add the orange
add the sugar
give a nice mix
mix every once a while and wait for 1-2 hours – it should get juicy
in the mean time, prepare those orange peels
slice (approximately 1/2 cup)
add water, salt, and boil for 30 min
add lemon juice and peels, boil for another 25-30 min
I have been meaning to try a new pickle recipe and decided to try pickled eggs 🙂
After a search on the internet, I improvised the following recipe:
10 hard boiled egg, peeled and placed in a clean jar. Add a pinch of saffron and around an inch of cinnamon stick (do not ask me why I added this 🙂 I think I wanted some sweet fragrance in it). Saffron gives a bright yellowish colour to it, which I loved 🙂
brine: 2 cups of white vinegar, 3 cups of water, 1 tbs of salt, 1 tbs of sugar: boiled for 5 min or so
Pour down the brine in the jar (leave around an inch of space at the top), close the lid and rings.
They say we should wait a few days, if not a week, but I am leaving it to you to try 🙂
Since my brine was more than what the pickled egg jar would take, I decided to try parsnip and carrot pickle. I sliced 3 small parsnip and one mid-size carrot, boiled in the brine for 2 min or so, added 3 grated garlic and 1 tsp of chili pepper in a jar – cannot wait to try this one. My first parsnip pickle trial 🙂 As you can see my brine was too much, but I will take it 🙂
these two look great together 🙂
The other day I tried some kind of soft and large pasta.
I added 3 cups of all purpose flour, 2 tbs olive oil, 1 tbs salt (use less – mine was too salty), 1 tbs of baking powder, and 1 egg, and formed a shaggy dough.
I then let it rest for an hour at room temperature. After that, I did knead it for a minute or so (it comes around pretty neatly) and rolled using a rolling pin at a desired thickness, cut in stripes, cooked in boiling water for 5-6 minutes, and took aside.
On a hot frying pan, I added vegetable oil, black bean and soya sauce, let boil for one or two minutes, added the cooked pasta, and mixed for a few minutes.
I wanted to cheer myself up with two new recipes; radish pickle and frozen strawberry marmalade.
It turns out I bought extra packs of radish, so why not to try pickling it? An adventure for me and a chance of limiting food waste. I think it will turn out to be right.
Frozen strawberry marmalade, on the other hand, turned to the dark side right at the end. I decided I could boil the jars to help preserve them. I was wrong – the pot was not deep enough. Then, I turned them upside down to sterilize at least the neck of the jars, and one or two of the jars leaked somehow. Goodness help me…..I aborted the attempt. Sadly, these marmalade will go to garbage now. Nevertheless, I am posting the recipe here because there was a 1/4 cup of the marmalade I had in a jar that I did not attempt to water-can and it is delicious. At least I have got 1/4 cup of it!!! 🙂
600 gr radish; washed and diced as thinly as possible
2 jalapeno pepper, washed, and diced with the seeds
5 garlic, grated
1 cup vinegar and 3 cups water-boiled
Boil the brine (vinegar and water); add sugar and salt – mix
place the diced radish, jalapenos, grated garlic in clean jars (mine were 750 ml jars; it made 2 jars)
add 2 cups of brine or as much as the jar can take
close the lid and secure the rings. Must be ready in a week or so
*added the next day: as being a pickle person, I could not help and try this pickle the next day. To my surprise it was ready and it was hot – thanks to jalapenos. If you are looking for a quick type of pickle, this is a must to try 🙂
dice the jalapeno; I left the seeds in and I have no idea how hot it is gonna be; we will figure out 🙂
lovely garlic – can such a pungent thing be so lovely and useful?
grate the garlic
wash and dice the radish
place in a jar and add the vinegar, water, sugar, and salt brine; secure the rings and enjoy in a week or so (or that is what others are saying; I would not be surprised that it will take longer only bcause my kitchen is not a warm one (around 17C)
Frozen strawberry marmalade
1.5 kg of frozen strawberry
4 cups sugar
1 cup water
1 tsp salt
juice of 1.5 lemon (9 tbs)
place the strawberry on a container and mix with the sugar; wait for 1 hour util strawberry starts to release its juice, mix every once a while
add the remaining ingredients and bring to boil at medium heat (takes around 15 min)
boil for 15 min and then lower the heat to medium and boil an additional 30 min. It must reduce at the end
remove the scum and pour down the marmalade in sterilized jars (I boiled them for 15 min together with the rings. Lids were placed in hot water); leave around 1/2 inch room
clean the rims of the jars, place the lids, and secure the rings.
if you can pressure-can or water-can, you can keep these for some time. But if you are like me and cannot do this for some reason, then keep it as it is at the fridge and consume within weeks.
frozen gems 🙂
mix with sugar and set aside for an hour; mix ever once a while
in the mean time streilize the jars and rings inn boiling water
at the and of one hour wit sugar, strawberries should have released some of their juice – enjoy the scenery 🙂
add the remaining ingredients and bring to a boil
boil for around 45 min until it reduced to half, berries meshes up, and liquid thickens
DO NOT DO THAT! here is how I messed – not a good idea!!!!! you can see extra lids at the bottom – this is what I thought would be a good idea in the absence of a jar holder (improvisation is an interesting thing…..)
they looked great though…. it is a pity that they will not be cherished and rather find the garbage 😦
Here is a fantastic sourdough with a hint of trolled oats and black olives 🙂
This loaf was my first trial of a rectangular shape 🙂 I learnt a while ago that sticky dough do not keep its shape well if does not have enough support. So I used one of my oven pots to prove and bake this loaf.
I would do this loaf again; the crust was thin and soft (the way I love it) and it tasted amazing!
The recipe is similar to others:
1 1/3 cup 100% whole wheat starter (fed Friday night and then on Saturday morning prior to saving half in the fridge; used to make the dough in the afternoon)
2 cups water; mixed the starter and water well with the help of a fork until it became kind of frothy
2.5 tbs sugar; mixed well into the starter/water mix
4.5 cups of bread flour, 1.5 tbs salt, and 200 grms of pitted black olive-halved: (approximately 1.5 cups). Formed a shaggy dough, closed the lid, kneaded every 30 min or so three times until dough looked like forming. At the end of folding stage dough was too sticky (must be the olives’ juice), so I added 1/3 cup of rolled oats to help with the moisture
let rest at room temperature over might
since it was a kind of sticky dough, I decided to place it in a large rectangular oven pot lined with parchment paper
sprinkled top with more oats, placed in a nylon bag, tied the ends, and proved for 4.5 hours at room temperature
baked in non-pre-heated oven at 350 F for one hour
after the stretch and fold and prior to over night rise at room temp
this is how it said hi to me 🙂 what a lovely rise 🙂
placed in the oven pot without trying to shape; I just helped it to the corners and that was it
and it looks awesome inside – as expected from a sticky dough it has nice air pockets
closer look – black olives are my favorites, so I could not be happier 🙂
I have never been interested in cooking or being self-sufficient.
In the last two years, however, this has change. I still do not like cooking but baking, pickling, and jamming have been awesome. I could not be more excited 🙂
Sourdough: I first became interested in baking bread and I now even have a sourdough starter that makes wonders every week 🙂 I have not purchased any store-made bread since May 2016. I also shared my sourdough and commercial yeast loaves with my fiends. What a joy 🙂
Kefir: I then was gifted by kefir grains within 2017 and i not only fell in love with kefir itself, but I made cheese/spread from it and even used it in baking bread 🙂 Drinking kefir makes me feel good and I know that it gives me the calcium that I need at my age in addition to many nutrients. I am very happy with it 🙂
Pickles: I did pickles before thanks to my mother, but I have never been this interested in it until recently – I love the beet and cabbage pickles I make! I think it is the benefit of living in a cold climate that the pickle lasts long without going bad and this way I always have a jar or two in my kitchen. I made three batches of beet pickles this fall enjoyed by myself and my friends 🙂
Sauerkraut: And tomorrow I will try my first ever sauerkraut!
I feel like I am doing such a great job refraining from additives and chemicals in store-bought jams/bread/pickles. I must be rightfully proud of myself and I am!
Okay.. I have not been as productive as I wished, but since I purchased my lovely sewing machine last year, I have done small stuff, including lots of covers for jars and discloth/cloth for the counter and window sills. I am yet to undertake a serious project, like a blouse or a quilt, but I know when the time comes, that will happen too 🙂
These are newfound interests for me and they have been enriching my life, providing me healthy and affordable food/items, and I feel increasingly “able”.
Here is my second ever jam trial and first ever orange jam 🙂
I was mostly inspired by the recipe here, with minor changes.
7 mid-big size oranges and 2 navel oranges (I decided to add these later and they were what I have had extra) – total around 3 pounds of oranges (including the peel)
3 1/4 cups of sugar
Juice of one navel orange
Juice of 1 lemon (around 6 tbs)
2 tsp salt
1 cup thinly sliced orange peel
Wash the oranges, peel, and remove the white coat as much as possible (also the seeds)
Piece the oranges as you please; I have used my hand to have around 2 cms of pieces
Pour over the sugar, mix, and put aside for 2 hours. Mix with a spoon every 30 min
Put the peels on vinegar-water. After 1 hour or so, take out the peels and remove the white coat as much as possible. I found that putting the peels in water helps remove it with the help of a knife. It is not an easy task, but doable. After that, place the peels on a cutting board with inside up and use the knife the scrap the coat – it is surprisingly easy this way.
Cut thinly and put aside
At the end of 2 hours, add all ingredients except the peels and bring to a vigorous boil, continue to simmer at medium heat for 45 min – it should be reduced a little bit
Add the peels, continue to simmer at medium heat for another 30 min. Mix every few minutes
Cool down and pour into the jars, close the lid and the ring.
Makes 2 x 500 ml jam
I washed the jars, rings, and lids in washing machine. Then placed in an oven at 220F for around 40 min in order to kind of sterilize
Verdict: It was somehow too sweet for me, so feel free to use less sugar, but otherwise, yummy :). I love the peels making a contrast with soft orange. I did not water or pressure canned it, so preserve it in the fridge and consume within weeks.
7 oranges + 2 not shown here made 2 x 500 ml jam
I think I have done well with peeling
this is how the oranges looked after chopping/piecing
after 2 hours with sugar – the oranges shed juice
these are the peels I have used for the jam – I put them in water with vinegar to make sure they do not have any organisms on them before adding into the jam mix
this is how the peels looked after I removed all the white coat by scraping it with the help of a knife
And I present you my first ever fig jam’s recipe 🙂
One of my friends gifted me with 2-pounds of dried Turkish fig a couple of months ago – yum yum yum 🙂 I have been meaning to make jam with it and today was that day, my friends!
I have been inspired by many recipes on the internet, this one and this one particularly. I combined the general recipe of the first one (without the vanilla stuff) and the sesame seeds of the other, and voila here is my first ever dried fig jam!
figs in boiled water – simmering and softening
1/3 cup of sesame seeds toasted for a couple of minutes
dicing – what a delight 🙂
this is how 2 pounds of diced figs look like
this is the liquid after 40 min of simmering the figs in hot water – it was delicious and sweet 🙂
boiling nice and easy 🙂
end product 🙂 it was such a great experience! 🙂
Wash briefly 2 pounds of dried Turkish figs (64 big sized and moist figs – one fig was eaten as per quality control(!) before the jamming process. I needed to do that, right? 🙂 )
Remove the stalks, boil water, and soak the figs in water for 40 min, close the lid of the container to keep the heat in
Strain and drain the excess water (this is a delicious liquid, which I have drank without any reservation 🙂 )
Dice thinly – around 8 diced figs make up a cup
Toast 1/8 cups of sesame seeds, put aside
Put the diced figs in a pot; add 3 cups water, 3 cups white sugar, 1 tsp salt, juice of 1.5 lemon (around 10 tbs), and the sesame seeds
Bring to a vigorous boil, close the lid and simmer at low heat for 12 minutes
Cool for 10 min with pot’s lid open (to prevent moisture from the lid going into the jam) and put in cleaned jars (wash with soap and hot water; then transfer them into an oven at 220F for 30 min – rings included, except the lids which were air dried and patted down with paper towel)
Pour into jars , clean the rims of the jars, close the lids and rings
cool down and refrigerate. I believe it is supposed to be consumed in a month or so Alternatively water or pressure can it for longer duration. Jam can also be processed in a blender for a smoother jam. You can add less or more lemon juice – this was slightly sour and it complemented the sweet taste so well 🙂
I have got a great recipe from my mom which I am happy to share.
1. Peel the beets (I do that – many people boil beets in their skin, but I do remove them so that I can use the beet-water later) and chop
2. Put beet bits in boiling water and boil for 15-25 min. I like my pickles kind of crisp and not mushy; but you can adjust the boiling time as short or long as you please
3. Put the beets in jars that are clean and sterilized (I wash them in the dish washer and let the steam work on them. This time I also kept them at oven heated up to 212F (100C) for 20 min. I treated the rings the same. As per the lids, I only washed them in the dishwasher and then dried with paper towel)
4. Close the lids but do not tighten yet; let cool the beet-water
5. Brine: per 750 ml jar; peel and grate 3 mid-size garlic; add vinegar+beet water (1 in 4 ratio), 2 tbs of sugar and 1 tbs of salt. Mix well
6. Pour down the brine over the beets (around 1 1/3 cup brine/each jar), make sure it covers them. Close tightly and preserve the jars in the fridge or a cool place (mine are always on the kitchen counter; we have a cool climate and my kitchen is heated up to around 17C).
7. These pickles can be enjoyed immediately. Consume within a short time (2-4 weeks).
You know beets will create a mess and you will clean and clean and clean, right? So, be careful and gentle while handling it 🙂 I placed a number of towels around to make sure the mess will be contained, yet sill needed to clean my wall. Oh, well. I may be just clumsy (and I am) 🙂
You can increase the ratio of vinegar to water and reduce the sugar; this will help with keeping the pickle longer. I personally love this ratio; it does not smell like vinegar and tastes sweet. Just the way I love it 🙂
Since this pickle is not sterilized like in water baths or pressure canners etc, it is best consumed soon (like within a month). Always keep in the fridge to protect it from getting spoiled. Use sterilized tools and cans to reduce the chance of spoilage.
I found the long beets rather than round ones make better pickles; I think it is easier to cut them and have decent sized bites.
Use fresh beets – cannot believe what a difference it makes! One of my colleagues had brought me a bunch from her farm and the pickle I have made using these beets were the best. I purchased today’s beets from farmers market. Crunchy beets they were – the best 🙂
It gives a strong, slightly sticky dough that forms a great crust and very soft crumb (the softest I have seen in a sourdough). The carrots, I believe, help with the moist crumb and with a fairly good rise. I also believe that yeast loves the carrot (or carrot juice coming out of the grated pieces). In anyway, I suggest you give this loaf a try and see how you like it 🙂
1. Grate 4 mid-size carrots
2. Add 1.5 cups of sourdough levain to carrots (I fed 2/3 cups fridge-stored starter with 2/3 cups of whole wheat flour and 1/3 cup+1 tbs water and let rest over-night at room temperature. In the morning it was risen and bubbly. I fed it again two hours before I prepared the dough)
3. Add 1 cup water, 4 cups bread flour, and 1.5 tbs salt. Mix by hand or using utensils.
4. Leave at room temperature (covered) to rise: I had a social to attend, so left it for 4 hours and stretched and folded it twice in between.
5. Place in the fridge over-night
6. The next morning, take it out and rest at room temperature for around 1 hour
7. Shape the dough (I formed a baton today), cover with kitchen towel, and let rise for 1.5 hours
8. The last 20 min; pre-heat the oven and the roaster (if you are using one) to 375 F. Flip the loaf upside down on parchment paper
9. Score the surface, and bake in the roaster; 35 min closed lid and 25 min open lid. Turn off the oven and leave the loaf in the roaster/oven for an additional 1 hour (since this is a moist loaf, I found that this step helps with baking inside the loaf)
lovely carrots 🙂
the Monster starter at work 🙂
the initial dough – somewhat juicy but not runny at all
I was welcome by a fluffy and strong dough in the morning 🙂
I use flour sprinkled baking cloths to help rest and shape my loaves.
this is the final loaf 🙂 mind the irregular shape. What a beautiful loaf Iit has been. I am so lucky 🙂
I had heard somewhere about the spicy tofu and decided to give it a try today. It was well worth it; tofu had not ony a great texture but also a nutty falour. I improvised the sour green beans (sour because of the vinegar) and I am glad I have – they were interesting and surprisingly tasty 🙂
slice up firm tofu (I used around 1 cup for this dish)
coat them with the spice mix consisting of 1 part chili powder, 1 part turmeric, 1/5 part dry dill, and salt to taste
fry both sides for 2-3 minutes in vegetable oil; set aside
coarsely slice 1/2 onion and fry for 1-2 minutes in vegetable oil
add 300 grms of green beans and add 1/2 cup of water – simmer for 5-10 min
add 1/3 cup of vinegar and salt, simmer for an additional 2-3 min
This is my finest sourdough so far. I could not be more excited 🙂
For many, the amount of levain in the recipe may be too much, but it just worked wonders for this loaf. I added this much this time because I had extra starter that I did not want to waste.
I reduced the oven temperature to 375 F this time as I am a little bit annoyed by the 400 F (too high; not sure what happens to the roaster at such high temps).
The dough was a little bit sticky but not runny and there was a very nice oven spring, which always pleases me; it is magical 🙂
I note that while the majority of the flour is white flour, the colour and the texture of the whole wheat (from the starter) is quite dominant.
This was the softest sourdough I have ever baked and the crispy crust was surprising and very welcome 🙂
Levain: 3/4 cup of Monster sourdough starter, 3/4 cup of whole wheat flour, 1/2 cup water. Mix well and place in a clean glass jar. Left at room temperature over night. The levain should have risen ( around 2x), smelling a little bit sour, and bubbling the next day.
Add to the levain (around 1 1/3 cup), 3/4+2 cups bread flour, and 1 cup water. Mix well with hand or a spoon. Leave at room temperature covered with a lid and stretch and fold 4 times every 30 min. Leave at room temperature for an hour and then place in the fridge for the night
In the morning take the dough out and let rest at room temperature for 5 hours or so. It should slightly rise
Add 1 1/2 tbs of salt and gently knead and shape (I tried a baton this time). Place on a parchment paper and let rise for 1 1/2 hours at room temperature
Pre-heat the oven with a roaster (or dutch oven if you have one) at 375 F.
10 min before putting the loaf in, place another sheet of parchment paper on top and flip the loaf (I do that because I think it helps with the air packets to occur on both top and bottom of the loaf.. any ideas anyone?)
Place the loaf in the heated roaster and bake for 30 min with closed lid and then another 20 min with open lid.
happy and energetic levain 🙂
this is how it looked right before placing it to the fridge for over night rest
and the next day, it is slightly risen. I was not very hopeful at that point but kept going
after 5 hours of room temperature rest, dough looks a little bit more fluffy
my shaping adventure today was a disaster at the beginning; since the dough is somehow sticky it does not hold its shape well and tends to spread
yet, it turned out to be just great, thanks to oven spring. there has been a noticable expansion of the dough (both the length and the height); very pleasing 🙂
does it not look awesome? 🙂
the largest number and volume of air packets I have ever had in a sourdough so far 🙂 very soft crumb and chewy crust. very nice contrast and it was a delight to try it with a chunk of butter 🙂
I was inspired by a recipe by my sister, which I modified for a healthier version. My sister’s recipe calls for frying the cauliflower covered with the batter. I instead opt for slightly boiling them on stove and then baking with the egg-flour-olive oil-water batter in the oven. I love fried version as well – give it a try if you wish)
Wash a head of cauliflower and cut florets
Boil for 5-6 min; it should not be too mushy. Then drain
Mix 3 eggs, 2 tbs of olive oil (or vegetable oil), 3 tbs of flour, 1 tbs of salt and 1/2 cup water
Pour the mixture on the florets and make sure they are covered all over
Bake at 350F for 45 min
Serve with chili pepper flakes, yogurt (add 1-2 cloves of garlic, minced, for a lovely kick) and greens of your choice (I have coarsely chopped parsley in the photo)
I tried one sourdough recipe with semolina flour this time. I was worried because it did not rise as much, but the oven spring was there as well as the air bubbles in the loaf 🙂
It contained 1 cup of levain prepared from my Monster sourdough starter, 1 cup of semolina flour, 1.5 cup of bread flour, and 1 cup of water and salt as desired. Minimal kneading at first; 6 stretch and fold every 30 min or so; and resting at the fridge overnight. The next day, I left it at room temperature for 2 hours; shaped, and proofed for 1 hour 15 min; baked at a preheated oven (at 400F) in a roaster (25 min closed lid and 25 min open lid).
Taste is somehow unusual, but the crust was rich and crumb was soft and quite palatable.
As usual, immediately enjoyed with the butter 🙂
initial dough – does not look smooth and elastic 😦
after 6 stretch and fold and right before placing in the fridge for overnight rise; it has risen somehow, which is pleasing and I guess the dough structure is strong
gently spread and folded into a boule and placed in a bowl upside down. I had thought it was too small and possibly would give me another brick-like loaf (I was wrong!) 🙂
scoring right before placing it in preheated roaster and oven
thick chewy crust with soft crumb :0 I always love to see the air bubbles in the final product – somehow makes me feel accomplished 🙂
This sourdough bread is mystical because I cannot remember how much water I added to the dough 🙂
Argh… Murphy’s law – this is a wonderful loaf and it would be awesome to replicate it in the future. Anyways, at least I remember how the initial dough felt; shaggy but not runny. Good…
This is my second sour dough bread trial using my Monster sourdough starter. The first one last week ended up being something beyond brick….. Something even stronger… Like steel or something….
This time, it is better. The crust was definitely chewy and inside was very soft. It could use more salt next time. By the way, with this loaf I started to believe in “oven spring”; this dough has doubled in size while in the oven. I could not be more enchanted right now 🙂
Bon appetite! 🙂
Levain: Activate the starter by feeding a night before and resting at room temperature over-night.
For this purpose, I mixed 1/2 cup of starter with 2/3 cup whole wheat flour and 1/2 cup of water in a bowl. Then, I transferred it in a clean jar, secured the lid with a clean kitchen towel and elastic band, and forgot till next morning.
*well… that is not true – I checked it many times during the night. Seeing it rising was magical 🙂 After all, I just had transferred it to fridge last week and this was the first time I tried to revive it back at room temperature 🙂
**basically, the starter I used for this levain is the portion of the starter that I am supposed to throw away while feeding the starter every week. Making no waste feels good 🙂
***it makes a stiff, not runny, levain
It must have at least doubled in size and have bubbles around the jar, indicating an active, robust starter.
1. Mix 1 cup of levain with 1/2 cup water in a bowl. Add 2 cups of bread flour and just enough water to make a shaggy and sticky dough. Cover and rest at room temperature for 4 hours
*the autolyse step is supposed to hydrate the flour and help develop gluten. At the end of this period, the dough should look a little bit swollen and possibly flattened out
2. Add 2 tps of salt and 2 tps of sugar to dough while still in the container and mix
3. Spread 1/3 cup of flour on a clean surface and place the dough on. Knead for 2-3 minutes lightly and add flour as needed.
*The dough should be fluffy, somewhat sticky but not too sticky
4. Place the dough in a clean container that has been brushed with vegetable oil. Turn the dough upside down to make sure it gets oil all over. Cover and let rest for 30 min
*vegetable oil helps with preventing the dehydration of the dough. i somehow feel like it also helps with the dough structure, but I have no convincing evidence for this yet (many people say that vegetable oil actually reduces the rising capacity)
5. Stretch and fold 4-5 times and let rest for 30 min covered
*this technique is supposed to be a good alternative to kneading. If you do not have a dough mixer or a bread machine and are using your hands to knead, you may want to give it a try
6. Stretch and fold for a total of 4 times and then rest the dough for a final 30 min
*I perform all these steps while the dough is still in the container with the help of a bench cutter
**by the way I use a large pot to mix the dough and for the fermentation/first rise. It is a very practical alternative. Just close the lid and cover with a blanket/thick towel or place in a warm place, like a warm oven, for the fermentation step
*** you will notice that the dough slightly rises/gets fluffier and develops some structure with each stretch and fold.
7. Take the dough on a lightly floured surface, spread with the help of your hands, and then fold over and shape. I made a round loaf. Cover and let rest there for 10 min.
8. Proofing: I used a bowl covered with a clean white fabric that had around 1 tbs of flour sprinkled to prevent the dough from sicking to it. I covered the dough and let proof for an hour
*they say sourdough does not rise as much as the commercial yeast, which in my experience was the case as well
9. 20 min before the end of the proofing step, pre-heat the oven to 400 F and place your roaster/dutch oven in
*I recently became a fan of using roasters to bake the bread. It provides good heat conductance and shortens the baking time. They say dutch ovens are even better. I bought a turkey roaster which is quite big. The advantage of it is that I can bake loafs with any shape; e.g. baton or boule. Not sure whether I can do this with a dutch oven – they usually looks small and suitable for boule only
10. Transfer the dough upside down on a parchment paper, score with sharp knife (around half an inch), and immediately place into the heated roaster
*dough was leveled down as soon as I scored it, which discouraged me. yet, the spring oven surprised me; the end product had risen and formed a lovely bread
11. Bake 30 min covered, and then an additional 20 min uncovered at 400 F
happy levain 🙂
initial shaggy dough prior to autolyse step
at the end of 4 hours of autolyse, the dough has risen and leveled out. it looks juicy and sticky
prior to kneading 2-3 min; a generous amount of flour was needed during this step
spread the dough. I saw this technique somewhere, which is supposed to re-distribute the dough ingredients and remove large air bubbles. It is becoming a routine application for me
ready to rest for 30 min before the first stretch and fold
at the end of 1st 30 min rest/fermentation
right after 1st stretch and fold
right before the 2nd strecth and fold
after the 2nd stretch and fold; with each stretch/fold, it becomes a more fluffier and stronger dough. it also started to lose its sticky appearance
right before the 3rd stretch and fold
right after the 3rd stretch and fold
right before the 4th stretch and fold. A nice structure is being developed
right after the 4th and the last stretch and fold
at the end of the final 30 min rest. The dough has obviously risen and its form looks good
looking good 🙂
spread it again. Note the air bubbles on the right top corner – isn’t it a beauty? 🙂
easily shaped into a boule
ready for proofing (dough was placed upside down in a bowl covered with a clean fabric and a little bit of flour)
not bad, is it? crispy crust and sift crumb. Yummy 🙂
I try to bake every weekend to quench my interest in yeast and its activities, and to consume.
This week, I had planned a “left-over” bread that included the left-over green olives (they have been in my fridge for some time now) and the piece of the sourdough starter I was supposed to throw away yesterday (my starter was on its 5th day yesterday and quite a monster, I must say). Since I was inspired by a blog (which, sadly I cannot remember now), I also added poppy seeds to dough.
It was a dough that rested at the fridge over-night (I prefer this kind of dough – in my opinion it makes better breads).
Overall, the green olives were not enough and kind of got lost during the kneading/stretch and fold attempts. I do not know what to think about this now… Poppy seeds are okay and not overwhelmed the taste, which is pleasing. The dough had a slight sour taste – I am almost sure that it was not because of the starter but the olives, but I may as well be wrong. Crust was crispy while inside was soft and tasty.
I also experimented with the roaster I purchased a while ago to see whether baking bread in a container like roaster really makes a difference. I prepared two loaves from the same dough and baked one in a baking dish without a cover and another one in the roaster at the same time. In fact it does; the crust of the roaster-baked loaf was more browned and better looking. I may as well continue to bake breads in the roaster.
I seem to have shallow scoring cuts on the loafs. I will remember to make deeper cuts next time.
On a final note, parchment paper seems to be a baker’s best friend. If you do not have a roll, you may consider having one. It keeps everything clean and helps with not using vegetable oil, spray, or cornmeal that we would otherwise use in the oven dishes while baking.
1. Activate 1/2 teaspoon of dry yeast in 1.5 cups of warm water and 1 tablespoon of sugar by mixing all and resting at room temperature for 15 min (cover the bowl).
*Note that the amount of dry yeast is really low. I find that dough that rests at the fridge does not need a lot of yeast
2. When the yeast is activated, add 1/2 cup of sourdough starter, 2 cups of bread flour, 2 cups of whole wheat flour. Mix with spoon or hand and let rest at room temperature for 20 (the autolyse step)
3. Add 1/3 cup of green olives (you should add more if you are looking for an olive loaf), 1 tablespoon of salt, and 2 tablespoon of poppy seeds and knead on a clean, flour sprinkled surface for a couple of minutes to make sure the ingredients all mix.
4. take the dough in a clean, vegetable oil spread bowl (i use a pot) and let rest at room temperature for 30 min. After that do stretch-and-fold for a total of 4 times, each time with 30 min rest in between.
*this technique is supposed to eliminate the need for kneading and develop the gluten structure equally. Basically hold a corner of the dough, stretch it as far as you can and then fold it over the dough. repeat this with other corners of the dough (4-6). Turn the dough over so that the folded part lies at the bottom
**my experience with kneading is pretty conflicting. I cannot knead even though I know it would make my bread structure better. So I failed in today’s attempt too as the dough did not become a mature, elastic dough. That is why I decided to stretch-and-fold
***you will notice that over-time the dough becomes fluffy but not necessarily overly risen
5. Put in the fridge over-night. I left the dough in the fridge for a total of 12 hours and then let rest at room temperature for 2 hours
6. Take the dough out and spread over flour-sprinkled surface, degassing at the same time. Cut into two loafs, shape, and let rest on the bench for 15 min (covered)
*since the dough is not sticky, there is no need to add more flour than required
7. Re-shape if needed, cover, and proof for 1 hour 45 min at room temperature. I used a bowl to proof the round loaf and a cookie sheet for the baton/francala. Cover the loafs so that they will not dehdyrate and keep warm.
8. Pre-heat the oven to 400F (keep the roaster inside too). When the proofing is done, transfer the loafs in the oven dish (I used this for the round loaf with parchment paper at the bottom) and the pre-heated roaster.
9. Score the top of the loaf and bake for a total of 50 min; after the first 25t minute take the lid off the roaster.
activating yeast – the small amount of yeast causes a small foam 🙂
shaggy dough ready for autolyse
after the autolyse, add salt, poppy seeds, and green olives into the dough
form a nice dough ready for stretch and fold
place in a clean pot brushed with vegetable oil to keep it hydrated
after 14 hours of fridge rest. my dough has a funny shape 🙂
expand the dough on the bench and degas
cut the dough into two and shape
after the bench rest, I placed the round loaf in a bowl with a clean clothe for proofing
this loaf was proved covered with a long/deep lid of a pot; no shaper/basket was used
after the proof, the loafs have risen a little bit (but not too much). transfer the round dough upside down and score the surface
proofed baton loaf
final product; I need to score deeper
the air bubbles are very pleasing to see 🙂 (round loaf)
The Monster started to smell sour this morning and has been rising incredibly, especially after the feed today. 4 hours after the feeding today, I had to transfer it to a new, bigger jar as it had risen up to the lid and was ready to escape! :).
I could not be more excited! I hope that is what it is and it is really a sourdough starter, but not some weird micro-organismal activity.
Here is the chronicle of Monster:
Procedure: Mix in a bowl 2/3 cup whole wheat flour, 1/2 cup filtered water with the help of a fork. Transfer into a clean jar, cover top with a piece of fabric (clean and thin enough to allow air in/out), secure the fabric with the help of an elastic band around the lid, wrap the jar with a small towel (keep the lid part uncovered by the towel), place in a shelf away from the kitchen.
*There is no need to keep the starter away from the kitchen. I just have had pest problems lately, which prompted me to keep the starter away from their active areas.
**I started the starter in the evening around 6.30 pm. I tried to feed it everyday at around the same time.
***I decided to wrap the jar with a towel because I live in a relatively cold climate.
day 1 – right after mixing the flour and water
Observations: no apparent rise, a few tinny bubbles, smells like whole wheat – nothing exciting.
Day 2 – before the feed
Procedure:Mix the starter with the help of a fork; take it out in a bowl and add 1/2 cup whole wheat flour and 1/3 cup of water. Mix all well with the help of a fork. Cover, wrap, and rest the jar/starter at its usual place.
*I made a mistake here. I was planning to add the same amount of flour and water as Day 1 but somehow got confused and ended up with smaller amounts added.
Observations: There was a slight rise, a few large bubbles, somewhat unevenly elated surface, and no distinct smell. There was liquid accumulated at the bottom of the jar.
*slight rise was promising 🙂
Day 3 – right before the feed
Procedure: Remove 1 cup starter. Add 2/3 cup whole wheat flour and 1/2 cup water in a bowl and mix well with fork. Add the remaining starter and mix everything. Transfer the mixture into the jar, cover, wrap, and rest as before.
Observations: There is ~0.5 cm rise in the starter – first measurable rise so far. There was no distinct smell and little, if ever, bubbles.
*I decided to take less starter out today, considering the fact that it was not flourishing. So I reduced it by 3/4 cup, rather than 1 cup.
**I forgot to take a photo before the feed today.
Procedure: Remove 3/4 cup starter out. Add 2/3 cup whole wheat flour, 1/2 cup water, and the remaining starter in a bowl. Mix well. Transfer the mixture into the jar, cover, wrap and rest as before.
*from today on, the starter become a less runny/batter-like. I prefer this kind of starters – my feeling is that it helps the yeast flourish better.
**I removed a smaller amount of starter today, as the remaining amount did not look enough to me.
Observations: When I checked it in the morning (yes, I have a habit of checking the starter 6-7 times a day – it is very exciting! 🙂 ), it had risen 2.5 x of its original height 🙂 It also smelled sour for the first time and there were many small bubbles and a slightly uneven surface.
In the evening, it had collapsed a little bit ( I think that is because had exhausted itself – definitely it is the time to feed.)
5th day – right before the feed
Procedure: Take 1/2 cup of starter out. Add 2/3 cup whole wheat flour, 1/2 cup of water, and the remaining starter in a bowl. Mix well. Transfer the mixture into the jar, cover, wrap and rest as before.
*I removed less starter today compared to previous days. I kind of improvise. Many people use standard measures/amounts and follow them every day, but I like to adjust things as they develop.
**I noticed that the starter does not have a smooth texture; it must be the particles in whole wheat flour that give it rather a crumby look.
Additional observations the same day (day 5):
2 hours after the feed: The starter had doubled in size. The best activity so far. No distinct sour smell yet.
5th day – 2 hours after the feed
3 hours after the feed: The starter reached the lid! Now knowing what to do, I decided to try to mix it well with a fork and hope that it would not rise till morning. No distinct sour smell yet. Forking caused the starter to go back to its size right after the feed.
Day 5 – 3 hours after the feed. Monster has reached the lid 🙂
4 hours after the feed: I was being naive – even I mixed it and it went down to its original size, the Monster did rise and reach the lid again in an hour.
Time to change the jar. I mixed the starter well with a fork, and transferred all of it into a larger jar. Repeated the usual step; cover, wrap, and rest, as before.
5th day – 4 hours after the feed
5 hours after the feed and 1 hour after moved to a bigger jar: the Monster has doubled in size. Unfortunate that I could not take a picture (battery was charging). It is such a Monster!
6 hours after the feed and 2 hours after moved to a bigger jar: boy, the Monster is at work – it has risen so much 🙂
5th day – 6 hours after the feed and 2 hours after moved to a bigger jar. It tripled in size 🙂 the blue (-5) is where it was two hours ago. Is it a Monster or what? 🙂
I cannot wait to see it tomorrow!
Day 6 (added after the post)
Observations at noon: At noon, the starter had collapsed. It smells slightly sour and seeing bubbles were very pleasing. I decided to feed it and use the left-over starter to prepare a levain for sourdough bread.
*This is the only day that I fed the starter twice – one at noon and one at evening (its regular feed time)
6th day – noon. looks like it needs some feeding…
Procedure for first feed of the day: Mix well with a fork. I took out 2/3 cups of the starter to prepare the levain. To feed the remaining starter, in a bowl add 2/3 cup whole wheat flour and 1/3 cup water to the remaining starter, mix well with a fork, and transfer back to the jar. Cover, wrap, and rest at room temperature for an additional 6 hours.
Observations prior to the second feed of the day: Six hours after the new feed, the starter had doubled and had nice bubbles. The slight sour smell was there, too. The texture is pretty stiff (i.e. not runny at all, which I kind of like).
*At that point, I decided it was time that I put it in the fridge for future use.
Procedure:Take 1 cup of starter and add 2/3 cups whole wheat flour and 1/3 cup water, mix well, and transfer into a new jar and cover with a piece of cloth. Let it rest at room temperature for 1 hour prior to placing into the fridge.
Observation -3 hours after the fridge: I was right naming this starter “Monster”. Can you believe that this starter is continuing to rise in the fridge???
I love my Monster 🙂
3 hours after in the fridge. is it normal for a starter to rise so much in the fridge?? I was right calling it Monster. I really was… 🙂
A couple of thoughts.
This was so far the most robust starter.
I am thinking a couple of things may have contributed to it:
whole wheat flour (rather than all purpose flour I had used in the earlier starters)
mixing the starter together with the fresh flour and water in a bowl (i.e. not in the jar). Not sure whether aeration (i.e. getting out of the jar) helps the starter/yeast somehow.
I also used fork rather than the spoon to mix the flour/water/starter – fork may be doing a better job than the spoon. Maybe, again in terms of aeration.
I am almost sure, even though I have no evidence for this, stiffer starters (not runny) rise faster.
I have started my 4th sour dough starter today, with 2/3 cup flour and 1/2 cup water. I mixed these with a fork in a bowl and then transferred the starter-to-be in a clean glass jar. I covered the lid with a clean and thin clothe, secured with with an elastic band, wrapped the jar with a little hand towel (only because here is colder than many other places), and put it on a shelf to rest.
I go check it time to time by lifting the clothe-lid – curiosity 🙂 I read somewhere else that it is okay as there would be some bacteria or wild yeast in my surroundings that this would help them to be captured in the flour+water mix, and thus, enhance the starter. True or not, I have no idea. My primary driver is the curiosity – is there a bubble? A rise? Some sort of smell? Something???? 🙂 🙂
Of course, it is not realistic to expect that such a young starter mix will do all of these, but, hey, I am excited 🙂
I will use whole wheat flour for this starter. My plan is to feed it everyday by first taking up around half of it and adding the same amount of flour and water as stated above, except the 2nd day when I plan to add these ingredients without taking out from the starter (to nourish it a little bit at the beginning – the wild yeast is not in great amount anyhow and cannot strive very fast). Use of fork, if you do not have a whisker, is a better idea than using a spoon to mix the flour and water together.
Anyways; this is my fourth starter attempt. Why?
I started my first one while I was on vacation – the first one, even though the weather was warmer, did not flourish well in 5 days. So I started a new one. Maybe I was impatient or it really did not work out, I do not know.
The second one was a thriver and I baked breads with it 🙂 it was a sour dough alright 🙂 Unfortunately we had to let it go right before I left home; my family does not bake breads frequently.
In both of these, I added 4-5 dry chickpeas in the mixture, slightly cracked. My sister heard that that would make a great sour dough starter. I think she was right mostly. I would recommend it to everyone. I also kept and tended to these two starters in the kitchen, which I am sure had both the wild yeast and the commercial yeast, as I was baking bread with dry yeast then, too. So, the commercial yeast would have also been captured in the starters. Would they make sour dough, too, I wonder though? if not, then I can safely conclude that they were wild yeast in my starter, as the bread I baked with was pretty sour 🙂
Then I arrived my home here and I started another one with only flour (all purpose, white flour) and water. Today was the 11th day. It was sour alright, but very very sour-smelling. The first week or so it just smelled like wheat, but nothing else. And the bubbles was not something I saw before – very lifeless looking, small bubbles. It did start to rise in the last few days, so it was telling me that the wild yeast (and bacteria) were there. But today, I decided it was time to let it go, too. I would not bake with this thin-looking starter. I need something stronger. So, here I am on Day 1 of my 4th starter 🙂
I cannot claim to be a successful sourdough maker, yet I have a couple of observations and “feelings” about the sourdough starters:
1. usually the starter rises like 1/2 of its initial height on the second day after feeding (not counting the flour and water mixed in). It makes me excited each time, as we expect a rise in sourdough starter. But it is not permanent and get lost later until it starts to rise again maybe on the 6th-10th day (which ever the first rise and large bubbles happen). I think these are the bacterial actions in the 2nd day, rather than the wild yeast activity. No need to get too excited.
2. hooch can appear on the second day on. I do not like it and prefer to throw away. Once it occurred in the middle of the starter, which I had to mix with the starter. Personal preference, that is all.
3. the denser starters seem to thrive better than batter-like starters. I do not know why, this is my feeling. If i do see that the starter is runny, I opt to add more flour than water to make it a denser one. you noticed above that I add less water than the flour (cup-wise) even though everybody is recommending a 1:1 ratio (by weight). Looks like 1 cup flour = 240 grams and 1 cup water = 236.5 grms (so almost the same weight). I found in my experience, such a ratio makes batter-like starters (which I do not like for some reason) and thus I cut the water a little bit. Again, a personal preference.
4. I must admit I did not measure my water and flour carefully in the previous trials and rather have had batter-like starters one day and denser ones next day, and so on. I know I must be more systematic and use a constant ratio all the time but this does not happen with me. Again, a personal preference.
5. As expected the starter gets more runny the next day; must be the action of the yeast and bacteria in the flour/water/starter. Just an observation. I guess it makes sense as even a dense dough after the first rise or the proof gets softer/more hydrated than the initial dough.
6. checking the starter for rising or bubbles is a very exciting activity. When I see them, I feel like I accomplished something and feeling pretty happy and excited about my life 🙂
Anyways, let’s see how this 4th sourdough starter adventure of mine will develop 🙂
I have been meaning to try this quiche recipe for sometime. Finally, that day arrived 🙂
I have had some modifications:
added 5 tb of chilled water to the dough rather than 4 tb
used 1 cup of chopped mild cheddar as the only cheese source. And since I was kind of lazy, rather than grating it, I cut it out 🙂
added 1 tsp of baking powder to the dough
added chili pepper to the spinach-mushroom mixture. Also added it on top 🙂
rested the dough for 1 hour at the fridge (I was buy with something else at that time) rather than 30 min
used raw spinach (not frozen); first applied salt (around 1/2 tb) on it and mushed well, rinsed well, and squeezed hard to drain off water. Then, I added it to the mushroom-garlic mix on the stove.
Overall, I cooked the mix longer (around 10 min for the mushroom first and then added the spinach and cooked for another 10 min)
Yummy 🙂 very hearty and high calorie meal. I could not eat more than 1/4 of it at once. Ensured to feed 4 people.
Added after the post: Next time, I would make some modifications to this recipe. First, I would have the dough a little bit more hydrated and perhaps add another 1-2 tbs of water. Also, I would remove all the liquid from the filling (mushroom – spinach) and reduce the milk to may be 3/4 cups. The egg mixture would benefit from more vegetable oil. I think the dough could have been thicker or the filling would have been thinner.
My quest to be able to bake the prefect bread continues 🙂
Over-night dough is becoming my favorite. It rises well, consistently makes better breads, and it fits my schedule better. This loaf too is a product of an over-night dough.
1. Add 300 ml warm water, 1 table spoon of sugar, and 0.5 table spoon of dry yeast together; cover with a kitchen towel, and let rest for 10 min.
*I use less yeast for over-night dough. Previously I figured that this amount is more than enough to have a well risen dough. Yet, next time I will increase this amount to see whether I can get a better structured bread with air-holes in it.
**The yeast usually move up to the surface of the mixture and starts metabolizing and foaming on top. In this recipe, there is more water than the yeast can cover, so the foamy top may not fully cover the surface of the bowl – do not despair; it still works.
2. Add to yeast mixture 3.5 cups of all purpose flour and stir with a spoon till it forms a shaggy mixture. Cover and let rest at room temperature for 20 min.
***This step is supposed to help hydrate the dough and start gluten development (i.e. the autolyse step).
3. Knead for 10 min or so until the dough becomes elastic and strong, or if you are like me, stretch and fold every 20-30 min and let rise for a total of 2 hours at room temperature, covered with a kitchen towel (since it is summer, I do not need to use a warm oven this time.). I failed my stretch and fold attempt with this dough – for some reason. I wished I had kneaded it 🙂
4. Cover and place in the fridge. I kept it there around 14 hours. While yeast works better at warm temperatures, it nevertheless slowly continues to strive while in the fridge. The next morning, you should have a fluffy dough looking at you 🙂
5. When you are ready to work on the dough, take it out and rest at room temperature for 1-2 hours. I left mine for 2 hours while I went out for shopping. Upon my return, when I opened the cover, there was a large bubble in the middle. Well, hello you little miraculous yeasties 🙂
6. Mix 1 table spoon of salt with 1 table spoon of water and add to the dough. Take the dough on flour-sprinkled bench, which will deflate the dough (i.e. no need to punch). Lightly work on the dough to shape and let rest on the bench for 10-15 min (covered).
7. For proofing, I used a metal basket and a piece of clean clothe sprinkled with flour. I placed the dough upside down (where the seam is; make sure to close them by pinching the dough. Mine below was quite stubborn 🙂 ), cover lightly, and place either in a large nylon bag (works like a green house) or a warm oven (warmed to 100 F) for an hour, or until it rises again.
8. To transfer the loaf into the oven, I placed a piece of parchment paper on top of the loaf, placed the cookie sheet on top of it, and then turned the entire assembly upside down. Cover and let rest for 10 min.
****I read somewhere yesterday that whenever we “poke” the dough, we must let it rest for 10 min or so. So, for the first time today, I rested the loaf on the parchment paper covered with a kitchen towel. It does make sense to me as there has been some additional rise at the end of this rest 🙂
9. At this point, pre-heat the oven for 400 F.
10. Pet the dough with wet hands and sprinkle sesame seeds on the surface. Score with a sharp knife and bake the loaf in the oven for 40 min.
11. When 40 min is over, turn the oven off and let the loaf sit there for an additional 10 min.
12. I took out the loaf and applied solid butter on the surface. I also sprinkled with generous amount of water to keep it moist, covered it with a kitchen towel till it cooled down, and cut the bread 10 min after I took it out of the oven.
13. Do not forget to enjoy the bread 🙂 I did with a nice chunk of butter. The bread was soft inside and pretty tasty. I just wished I had more air-packets. Next time 🙂
I mentioned earlier that one of my neighbours has left me 4 pots of yard plants a couple of days ago, after an initial talk with her late May.
I saw her today and told her that I was baking a loaf of bread for her 🙂 I just left the loaf in her mail box. Hope she will enjoy.
This is another trial for a dough which is left at the fridge over night. I wish I could see the inside of the loaf I baked today so that I would know how the crumb was. But my overall impression is that it makes great bread with lots of rise and smell, even though the amount of yeast in the recipe is less than usual 🙂 I think this kind of dough also helps me with my busy schedule. So it is my favorite so far 🙂
*While in the fridge, I stretched and folded it a few times only out of curiosity – I do not think it is required.
**I think the dough would take another 1/2 cup of flour – well, next time 🙂
Recipe (1 dessert spoon = 0.8 table spoon)
1. Add 1 cup of warm water and 1 dessert spoon of sugar together, mix well. Add 1/3 dessert spoon of dry yeast. Cover and rest for 15 min.
The yeast was crazy good with a nice foam on top. I think the temperature of the water was just right 🙂
2. Add 2.5 cups of all purpose flour to yeast and mix well with a spoon. My dough was sticky but not “batter-like” like last time. Cover the container and rest the dough at room temperature for 25 min.
3. Stretch and fold 6-8 times and place into a clean bowl covered with 1.5 table spoon of vegetable oil. Turn the dough upside down to make sure it gets oil all over.
4. After 60 min, there was a noticeable rise in the dough and there were bubbles 🙂 Stretch and fold a couple of times. The dough is elastic, and not stiff and not like batter, either. That is pretty good 🙂
5. After another hour of resting in the fridge, the dough has kept its shape, is strong and very elastic, not batter-like at all, and there are some bubbles in it.
Stretching and folding was easy – basically held a corner of the dough and let it hang for a second or two, and repeated this 5-6 corners each side of the dough.
Dough is 100% coherent (i.e. did not break or left pieces around the container).
Because of the oil, it is shinny and I kind of believe that oil helps keep inside humid but may also make it have some kind of stiffness/strength, which is not necessarily bad. I also think that oil helps with the crust somehow.. Gut feeling
6. after the 4th hour at the fridge, dough did rise just a little bit but feels soft and fluffy 🙂 It was exciting 🙂 Stretch and fold was very easy and this time the dough stretched quite a bit. There is a noticeable softness in the dough and 4-5 large bubbles were visible. Happy 🙂 I did not necessarily formed a nice looking ball this time; hope that will be okay 🙂
7. After 18 hours of fridge rest (in the morning), dough has risen and looks fluffy. No stretch and fold this time – I gotta catch the bus 🙂
8. After 21 hours of fridge rest, it looks good.. I added 1 1/3 dessert spoon of salt, stretched and folded and also worked with my hands to have salt integrated. Left at room temperature for 2 hours covered.
9. At the end of the room temperature rest, dough looked fluffy and gas bubbles were detectable. It was a little bit sticky, but on a floured surface I did 4-5 stretch and fold and tried to form surface tension. The surface of the loaf does not look uniform but that should be okay. Bench rest for 10 min covered with a cling film.
10. I am finally at the proofing stage. I placed the loaf in an oven dish covered in a little amount of vegetable oil, covered with a pot lid, placed in a large shopping bag, and proved for 1 hour at an oven warmed to 100 F. I also left the oven lights on – it increases the temperature to around 123 F. that seems to work for me.
11. At the end of proofing, dough looks good and risen. Looks a little bit too juicy :))) Next time I can increase the amount of flour.
I applied whole egg wash carefully and sprinkled the top with sesame seeds and scored. Baking at oven at 375 F (turned on the oven and put the dough in immediately – not pre-heated oven) with 2 cups of hot water in the lower shelf. At 45 min, I sprinkled the surface of the bread with a generous amount of water. Total time in the oven: 1 hour 30 min
12. After I took it out, I applied solid butter on the crust, let rest for 10 min, and then took it out to my neighbours! (she was not there, but at least I tried 🙂 – hope she will remember our conversation earlier this noon and will not be surprised to find the bread in her mail box 🙂
the crust formed really well. I would love to see the crumb, but I could not cut the loaf. I guess my neighbour will have a better idea about it.
Well; the best way to learn how to bake the perfect loaf is learning through trial and error.
This is the best way for me. No matter how many books or blogs I read, my own experiences with baking bread are the best teachers for me.
More than that, I am an experimenter. I would love to follow recipes, but to tell you the truth, I like improvising better; observing the thickness of the dough, the rise of the dough, the oven-spring of the loaf, the crust, taste, and crumb, and all the conditions (warmth while rising/proofing, minutes/hours of waits/rise/baking, amount of ingredients, etc.). And then coming up with conclusions to bake a better bread next time. That is priceless 🙂
So, last week I decided to try an over-night dough recipe – I have got the idea from internet (there are many useful sites out there). They say that while the fridge will slow down the activity of the yeast, the long fermentation (in the fridge) does enrich the taste of the bread. Intrigued, I decided to go for it 🙂
I must say it has been a great learning experience:
Now I know how to handle a very sticky/batter like dough better
Now I know that over-night fermentation of the dough is okay and, as they said, may even be better for the texture of the bread
Now I know that the sticky/high-hydration dough should not be proofed/baked on cookie sheets – loaf pans/oven dishes that support the dough are a lot better (they support the dough and prevent from spreading/expanding to the sides to form a rather flat-type of loaf that I observed with my trial today.)
Now I know that proofing may be extended to 1.5 hours (rather than 1 hour), which yielded a better rise for this dough today
Now I know that I will try some other varieties (e.g. with olives) using this dough some other time. The most bubbles I have ever seen in a dough 🙂
Recipe (1 dessert spoon = 0.8 table spoon)
This dough could have been a great flat bread or a pizza dough; crunchy outside, soft and crumby inside – highly recommended 🙂
1. warm 100 ml water and mix with 1 dessert spoon of sugar; mix well. Add 1/3 dessert spoon of yeast – let stand for 15 min. Yeast will start smelling but not necessarily form a foam (only because its quantity is less than regular yeast mixtures. For a same-day bread, I would have used a full dessert spoon of dry yeast)
2. add 2 cups of flour, 75 ml of water, and the yeast mixture – make a very sticky dough (almost like a batter).
3. let rest for 35 min at room temperature (cover the bowl with a kitchen towel)
4. use a dough cutter (or your hands) and stretch and fold it onto itself (repeat for 3-4 min – the dough will be still sticky). This is supposed to help the gluten form and give a structure to the dough. Note the absence of kneading in this recipe.
5. grease a large pot/bowl (with 1.5 table spoon of vegetable oil) and put the dough in. Stretch and fold again to make sure it gets oil all over. Close the lid of the pot or cover it with cling film.
6. keep it in the fridge overnight.
7. the next morning (after 19 hours in the fridge): the dough/batter looks healthy and flattened itself out. It smells great There are noticeable bubbles in it.
8. add 1 table spoon of salt and stretch and fold 7-8 times. Transfer into a clean pot sprinkled with flour. The dough is coherent and sticky, and prior to the stretch and fold there were large bubbles in it (they are removed during the stretch and fold procedure). Sprinkle flour on top, close the lid of the pot, place over a kitchen towel and rest at room temperature for 1.5 hours (to help it reach the room temperature)
9. transfer the dough on a clean surface sprinkled with flour, stretch and fold a couple of times, and form a baton shaped loaf. You may flour the hands and the surface as required, but do not be tempted to add too much flour.
10. bench rest for 10 min (covered)
11. Place the dough in an oven dish sprinkled with a generous amount of cornmeal, [if using cookie sheet like myself; support the loaf on both sides by stretch film-covered long boxes (stretch films better be greased). I would rather recommend using a deep oven dish for this dough if you are aiming for a tall bread…], place everything in a big shopping bag, loosely tie the bag, and put it in a warm oven (warmed to 100 F with lights on), and proof for 1.5 hour.
12. Apply whole egg wash gently without deflating the dough, sprinkle with generous amount of sesame seeds, and score the surface. Remove the supports from the sheet
13. Place 2 cups of boiling water in an oven-safe dish and place in the lower shelf. Bake for 35 min (375F the first 15 min, and then 400 F)
flat bread – not bad 🙂
look at this texture. this bread could have been my best so far should I have thought about baking it in a dish rather than on a flat cookie sheet (which did not support the dough at all and helped it expand to the sides – hence the flat bread) 🙂
I love red cabbage in salad. My regular stores do not have it all the time, so when I find it, I buy multiple heads. Unfortunately that also means that sometime I have them in the fridge for too long and almost gone bad.
Today I decided to make use of two heads of red cabbage before they get bad. With one of them I am trying red cabbage sauerkraut (maybe I will post it another time). I made an easy stir-fry with the other one.
here is the recipe for this easy stir-fry:
remove the outer layers, wash-pat dry, and cut one small head of red cabbage
in a frying pot, add 1.5 table spoon of vegetable oil, let heat up a little bit (add and fry garlic for a minute or so, if you wish – I just did not feel like eating it today)
add the cabbage and mix time to time for 10-15 min
add 2 table spoon of soya sauce and 2 table spoons of black bean sauce
stir for another 2 minutes
add sesame seeds and take off the stove
Is there an easier way to consume this delicious and healthy veggie?
I have been inspired by a recipe and decided to bake a light cake with apples, which I have had a lot. I changed the recipe quite a bit and made it less sweet and less oily. You can adjust the sugar and oil (use butter – seems it is better than the vegetable oil I have used).
I forgot to put the walnut in the batter so I had to put them on the surface of the cake. Oh, well .. 🙂
Also, for a more a more moist cake, add more milk 🙂
Recipe (1 dessert spoon = 0.8 table spoon)
1. cut 5-6 small/medium size apples. Add 3 table spoon of sugar on top and 1/2 table spoon of cinnamon. Mix roughly. Set aside.
2. add 2 cups of all purpose flour, 1.5 table spoon of sugar, 1 table spoon of cinnamon, 1.5 dessert spoon of baking powder, 1/2 dessert spoon of salt. Mix well.
3. whisk 2 eggs and add 3 table spoon of vegetable oil. Whisk again and add to the flour. Add 1.5 cup of skimmed milk and make a batter.
4. Add 4/5 of the apples into the batter. Mix.
5. Grease an oven dish and pour the mixture into the dish.
6. Spread the remaining apples and 50 grms of walnut on top (better, put the walnut in the batter 🙂 – I just forgot it).
My next door neighbours are great people. She brought me some hand-made clothes; she said she loves knitting them and they are very useful. I was touched and decided to take advantage of being home early and bake a loaf of bread or two for them.
I am still not confident about baking bread. But it is a lot of fun! So, I decided to experiment to bake a loaf that can taste and look good. I prepared one dough and prepared 2 small loafs; one round, one baton (aka “francala”) shaped. The baton bread went to my neighbour and I kept the round one.
The crust of the round loaf was amazing (and crunch), so was the taste! I did not have large holes in the round bread but I hope there were some in the baton – it rose better than the round loaf:)
Recipe (1 dessert spoon = 0.8 table spoon)
1. Warm up 200 ml of water and add 1 dessert spoon of sugar – mix well until all sugar dissolves. Add 1 dessert spoon of dry yeast. Do NOT mix yeast. Cover with a kitchen towel and let rest for 10 min.
at the end of 10 min, yeast is all happy and formed a foamy liquid 🙂
2. Add the yeast mixture to 3 cups of all purpose flour. Add 2/3 cups (150 ml) of water and mix with spoon or with your hands until it forms a somewhat sticky but coherent dough.
3. Cover the top of the container (I used a pot and its lid for this purpose), wrap with a kitchen towel and rest for 20 min to autolyse at room temperature.
4. Add 1 table spoon of salt and lightly knead the dough while still in the container (no flour is needed at this step as I aim it to be a soft and not a hearty bread). I noticed that dough become “fragmented” as soon as salt is added – but do not worry; it fixes itself during the process. Work on the dough and give it a round shape.
5. Add 1 table spoon of vegetable oil to a clean pot, spread it around, and put the dough in; then flip the dough over to make sure it gets oil on both sides (top and bottom). Close the lid and put in an oven warmed up to 100 F (I covered the pot with also a kitchen towel).
6. Let rise for 30 min and then stretch and fold 4-5 times and then turn the dough upside down and repeat stretching and folding. Let it rise in the warm oven for another 30 min and stretch and fold again. Put the dough back in the oven and let rise for an additional 30 min.
7. Cut the dough into two (only because I wanted to have two small loafs) on a flour-sprinkled surface. Try not to add more flour and gently shape. Gently press down the bubbles (I had some). Shape, cover with a bowl or kitchen towel and let rest for 10 min.
8. Gently shape again and put in floured dishes for proofing upside-down. Sprinkle some flour on top, wrap loosely with cling film, and cover with a thick blanket on stove (I slightly warmed up the stove to help provide some warmth to dough). Let proof for 45 min
upside down scenery is not great because of the seams, but it will be just fine 🙂
9. Apply egg wash – that is, whisk one egg and brush over the loafs. On one of them I also added sesame seeds. Score carefully using a sharp knife. Place in oven dishes sprinkled with corn meal.
at the end of the proof, the dough is risen a little bit more 🙂
applied egg wash, scored, & sprinkled sesame seeds on top 🙂
the score seems deep on this loaf – I wonder how it will end up being 🙂
11. boil 1.5 cups of water and place in the lower shelf of the oven in an oven-safe dish (to provide humidity during the bake)
10. bake at a pre-heated oven (400 F) for 45 min. At 30 min I took them out and sprinkled a generous amount of water on top. The round one needed to bake an additional 5 min (its bottom did not get brownish at 45 min)
11. Apply butter on the surface when taken out of the oven and enjoy!
It is not a secret that I love shopping. There is something nice about looking at all the products, compare prices, and then purchase those that will provide my life with comfort and value. Do not get me wrong – I am not into purchasing things that are not useful to me. I am on a frugal adventure myself 🙂
But when needed, I love shopping 🙂
For the coming family vacation, I needed to purchase a couple of gifts, which I was happy to. I loved every single thing I have purchased and the nice thing is that they do not cost too much. I happen to shop along the year for gifts and accumulate them over time. I love looking at them and the positive feelings they will create in the people for whom they are purchased.
I also purchased freezer bags for the time first time for myself. I wonder why I have not noticed them before… I am interesting indeed 🙂 I will use these bags to store my food. I was once interested in canning but with the freezing route, I will feel better as it is easier and there is no health hazards like botulism. I am not saying canning will always lead to this health problem, but knowing how inexperienced I am, after reflection I decided not to can.
I so far could blanch and store carrot and zucchini in freezer. This time I am going to try green beans with tomato. Beans were on sale yesterday and they really look fresh.
wash and cut 1 lb of green beans
grate or cut in small cubes 2 tomatoes
cook on the stove till the beans change their colour, tomatoes are cooked, and the liquid evaporates (around 16 – 20 min at medium heat). I closed the lid during the first 10 min and then removed it to let the liquid evaporate.
Do NOT add oil or salt
cool down and put in freezer bags and store at the freezer.
When needed, take out from the freezer and prepare your meal as you like. I plan to fry 1 medium onion in vegetable oil, add the beans and tomato directly, add 1 cup of water, add salt to taste, and cook until beans are soft and tender.
Excellent way to preserve vegetables when in season and on sale. Credit goes to my mom 🙂
I called it “golden” because of the turmeric in the dough, which turned it into a perfect golden pastry.
Highly recommended if you like puffy and soft dough with a hearty filling and a kick of spices. By the way, this dough was one of the softest I ever made. I kind of thinking if I had added milk instead of water, it could have been way softer. I like this idea 🙂
Recipe (1 dessert spoon = 0.8 table spoon)
chill a cup of water in fridge for 30 min
add 3 cups of all purpose flour, 2 table spoon of baking powder, 1 dessert spoon of sugar, 1 dessert spoon of salt (or less depending on how you like salt), 2 dessert spoon of turmeric, and 1 cup of finely cut unsalted butter. Mix well until the butter pieces form small crumbles.
whisk one egg and add to the flour. Add 1 cup of chilled water and form a dough.
cut the dough in small pieces and round up, cover with cling film, and rest in the fridge for 45 min
add 2 table spoon of vegetable oil in a pot. Add 2 small onions and 4 garlic (finely chopped). Fry till onions become translucent.
add 1 pound of lean beef and cook till it no longer pink.
add 2 hot peppers (or more) washed and de-seeded
add 1 table spoon of tomato paste, 1 pinch of salt, 1 pinch of black pepper, 1 pinch of oregano, 1 dessert spoon of turmeric, 1 table spoon of paprika, 1 dessert spoon of cumin, and 1 cup of water. Simmer at medium heat for 30-40 min till all liquid evaporates.
Add two hard-boiled eggs, finely chopped, mix well and put aside.
Shaping, filling, and baking
On a clean and floured surface, knead the dough for a short time. Then extend the dough using a rolling pin until it reaches the desired thickness.
Cut out the dough using a bowl – set aside. Knead the left-over dough and cut them in a similar way (instead of circle dough pieces, I ended up having triangles at the end, which are more practical if you do not want to waste the dough)
Drain the filling. This IS important – any extra liquid will sure mess the empanadas (I experienced this first-hand today). Put 1-2 table spoon of filling on dough, apply a small amount of water around the dough and fold it over itself. You can also use fork to press on the seams to make sure dough will stick.
Looking for a way to consume left-over veggies or legumes?
Improvise and make up a meal with eggs – eggs make everything delicious 🙂
I love eggs. I know there is a controversy around consuming eggs and risen cholesterol levels – make your own judgement or listen to your doctor (re; eggs).
As part of my “no food waste” policy, I was looking for a way to use whatever I have in my fridge and my pantry and I decided to come up with an oven dish involving green and red lentils, eggs, and celery.
It turned out to be delicious if you like this kind of food combinations. The celery gave a nice crunchy kick and lentils/bread crumbs formed a soft base. Egg, of course, was the glue that held everything together. It also gave a nice taste to this dish.
If the liquid is drained well, it can also be turned into a “patty”, which can be fried or baked in the oven. I love patties yet today I wanted to see whether I can come up with something less greasy and more healthy.
For variety, replace the celery with fresh herbs.
wash 1/2 cup green lentil and 1 cup red lentil under cold water (the amounts are different only because I have had more red lentils and no more green lentil)
2. add 3 cups of water and boil until they become soft and fluffy. Let rest and cool down 15 min
3. add bread crumbs or flour to have a consistent mix. If the liquid is more than 2/3 cup, you can strain the lentils a little bit and directly work on them without needing flour or the crumbs
4. wash and slice 5 sticks of celery and add to lentils. Add salt and a pinch of black pepper
5. add 3 eggs and mix well.
6. Place everything in an oven dish. Spread vegetable oil on the surface and bake at 350F for 50 min
I decided to make two different types of bread today: One with rosemary leaves and green olive and the other just plain. I so far have not tried plain bread and I would really like it to work out.
It started with the same dough, which later was divided into two loafs.
*1 dessert spoon = 0.8 table spoon
1. Activating the dry yeast: add 1 dessert spoon of white sugar to 1 cup of warm water – mix well with a spoon. Add 1 dessert spoon of yeast, cover with a kitchen towel and wait for 10 min. It should happily bubble and smells gorgeous 🙂
I found that the yeast behave the best if I do not mix them after adding to the water+sugar mix. Any ideas why?
2. Add 2 cups of all purpose flour, 2 cups of whole wheat flour, 1.5 dessert spoon of salt, and 1 cup of water to the yeast mixture and mix well with the help of a spoon. Through the end I had to use my hand as it was a little bit sticky and I wanted it to get the flour in. After that, cover it with a towel and let rest for 20 min to autolyse.
I covered the container with a thick blanket this week – I am trying to see whether it will be enough to rise the dough. If so, I will stop using a warmed oven to rise my dough. Just trying to be self-sustained 🙂
3. Sprinkle a clean surface with flour and knead the dough for 5 minutes. As you go, you will see it will get smoother and also stickier. Add flour as required, but make sure that it does not get too hard. From now on, the first rise will start.
4. Sprinkle flour on a container and put the dough in (I use the same bowl I used to form the dough). Sprinkle some flour on top as well. Cover and keep warm for two hours.
During this time, I used the blanket again to keep the dough warm. This being said, at one point I thought I could put the dough-container still wrapped with the blanket on stove as I was cooking and it was warmer there (to help rise). Long story short, I ended up having a chunk of blanket melted and stuck on the stove!! It is good that I noticed 🙂 This was the misadventure # 1 for today 🙂
During this step, every 30 min (three times total) I took the dough out and applied the stretch and fold technique. Basically, I assumed the dough had 4 corners. I grabbed a corner of the dough and stretched as far as I could (gently) and then stuck it in back to the dough. I then repeated this with 3 other corners of the dough.
I have the pictures of the dough before each stretch and fold application:
5. Take the dough on a clean surface sprinkled with flour. The dough was sticky so I added a small amount of flour, lightly mixed it in, and then cut the dough into two.
a) I shaped the plain dough in a francala shape and placed on wax paper and supported on both sides by two long boxes. I then placed the entire stuff in a large nylon bag, loosely tied up the bag, and placed it in an oven warmed to 103 F with lights on.
b) I added the olive and rosemary into the dough. I thought they would mix well but no; they did not – misadventure #2. So I rather placed everything inside the dough and formed a round loaf. I placed this loaf in a bowl upside down that was covered by cling wrap sprinkled with flour. In the absence of shaping baskets, I thought that would work 🙂 I covered it with a towel and placed in the warm oven.
Rise the dough for 1 hour in the warm oven.
green olives and fresh rosemary – rosemary is from my own plant I had bough two weeks ago 🙂
this is my dough with olives and rosemary inside, places in a bowl with wrap. hopefully it will rise into a lovely round loaf.
6. Take the loafs out and re-shape them gently again.
a) The francala had stuck on the wax paper – misadventure #3, so I literally had to drag it onto a cornmeal coated oven dish. Poor thing….
b) the olive and rosemary loaf looked good 🙂 I put it on a cornmeal-coated oven dish (upside down).
7) Score the surfaces as you like. I then brushed them with vegetable oil – for the round loaf I also applied it to the sides as it looked like the dough would expand and stick. For a lazy and careless baker, I am proud of myself for coming up with this idea 🙂 I sprinkled the francala with a few sesame and nigella seeds.
8. Heat the oven to 375 F and place some hot water in another contained (to provide steam during the baking – I hope it did work). Place the loafs in and bake for 1 hour. During this period, I sprinkled a generous amount of water on top of both loafs three times.
9. Turn of the oven and apply butter stick on both loafs – it melts as it touches them. Then I left the loafs for an additional 5 min in the oven.
I was excited the whole week about my next bread trial. I wanted to give the soda bread a try this time. This recipe does not require yeast or wait-times for rising; so if you are looking for a yummy breakfast bread, I would highly recommend this one or any other soda bread.
After the success of the cheddar+parsley combination I tried earlier, I decided to improvise a soda bread with these ingredients. It ended up being quite delicious and softer than I thought it would be. The cheese when melted and together with parsley gave a yummy taste to this soda bread.
Here it is 🙂
2 cups of purpose enriched flour
1 cup milk
90 gr mild cheddar, grated
1/4 bunch parsley, coarsely chopped
1 dessert spoon baking soda
1/2 dessert spoon baking powder
1/2 dessert spoon salt (*use much less as the cheese is salty)
Mix everything in a bowl – it will form a rough dough, which is fine
Form a round dough and let it rest for 3-5 minutes
Oil an oven dish and place the dough in
Brush the surface with milk and make a X cut. (**they recommend it to be a little bit deep to help inside to bake well. Unfortunately, I made the cut too deep which caused its wide-open shape – so is the name “volcanic”. )
Bake in a pre-heated oven (375 F) for 30 min
After I took it out, I sprinkled water on top to provide some moisture
this is how it looked right before I brushed it with milk prior to baking in the oven. Cut is too deep…
Volcano soda bread! 🙂
looking good. It was softer than I thought it would be. A delight 🙂
While I had opted out for baking my next bread using baking powder, my mom encouraged me to try the yeast again.
Later I almost decided not to, but eventually came to my senses (I would have to figure out how to bake nutritious breads with yeast anyhow).
So here is today’s baking adventure 🙂
1 dessert spoon = 0.8 table spoon
Add 1 dessert spoon of white sugar to a 1 cup of warm water – stir well. Add 1 dessert spoon of dry active yeast. Do not mix and let it stand for 10 min. It should start bubbling and form a foam on top.
Previously I used to mix the yeast with sugar and water with the help of a spoon, which did not work out well. This time, with this technique, I could see the foam on top, telling that the yeast is activated 🙂
1) Add 1.5 cup of all purpose flour, 1.5 cup of whole wheat flour, 1 dessert spoon of salt, and 3 dessert spoon of olive oil. Mix with a spoon..
2) Add the yeast mixture and mix the dough with spoon until it becomes a rough but coherent dough.
3) Cover with a kitchen towel and let rest for 20 min.
I admit that I was trying to do an “autolyse” step, which helps with gluten formation and ease of kneading later. It looks like I did not remember it correctly, though – they say the yeast should NOT be added at that step. But I have.. Should I sigh or be okay with it?
4) Sprinkle flour on a clean surface to start working on the dough.
The dough was sticky so I needed to use some extra flour to make it non-sticky, soft and smooth.
Knead for 4 minutes.
You will notice that as time goes on, it will become stickier again (I guess kneading helps move water within the dough). Apply little amounts of flour but do not over-saturate the dough.
5) Apply olive oil (or any other type) to the mixing bowl and place the dough in. Add *3/4 cups of sunflower seeds and mix until it becomes a uniform mixture. Cover with a thick kitchen towel and place in an oven with lights on. Let rise for **1.5 hours.
*The amount of seeds looked quite a lot at the beginning… But later turned out to be just right 🙂
**At 45 min, I noticed that the dough was not rising well. This can be mostly because a) it contains whole wheat flour that is difficult to rise, and b) the environment was not warm enough. So I turned on the oven till it reaches 102 F and then turned it off immediately. I let the dough rise for another 45 min (with the towel and the oven lights still on) in this warmer environment.
PS: I guess I should have been more liberal with the oil and cover the entire dough with it (lightly) to prevent dehydration during the rising process. I will do that next time.
6) *Lightly “punch” the dough down to get the gas out of it. Put on a floured surface.
*There should be some rising that has happened and when you punch it down, you should see it returning to its original size. And that is okay 🙂
The dough was sticky and I added a little amount of flour on my hands and the top of the dough.
**This technique is done while the dough is raising to help with dough formation, but I felt like this can be a good alternative to kneading at this stage. Improvised – good or bad I am not sure. Hey, I am experimenting 🙂
7) Shape the dough and put in a greased baking dish. Score the surface of the dough as you wish and let it rise for another 45 min at the oven (with lights on and covered with a towel). It does rise 🙂
8) Mix an egg and brush the surface of the dough. Bake at 375 F for 1 hour.
I applied generous amounts of (around 20 ml) of water to the surface of the bread 3 times during the baking process, starting at the end of the initial 30 min. I repeated that when I took it out of the oven, too. I believe that helps with a rather moist bread.
9) Take out, admire the scenery, and let it cool for 10 min. Then slice and enjoy with butter or jam and a cup of nice tea! 🙂
at the beginning…. this is what the dough looks like – a rough but coherent piece 🙂
after 20 min of resting, the dough relaxed a little bit. Good job 🙂
Right after 20 min resting and mixing the sun flower seeds in. Looks crowded 🙂
after 1 hour and 45 min rising in the warm oven, the dough rised 🙂
this is right after scoring the surface and before the second rise – very cute 🙂
Bread after 45 min of second rise 🙂 I deflated the right part of the bread as the score cut was not deep as the others and I wanted to make it as them. Lessons learnt – do not mess with a risen dough 🙂
Baking and oven dishes are becoming my current, newly found excitement in life 🙂
I have had two small/medium sized zucchinis that have been waiting in the fridge. As part of my self-imposed no-food-waste policy, together with my recent interest in baking and experimentation with flour and baking powder, I decided to improvise a dish.
Here is the product 🙂
*1 dessert spoon = 0.8 table spoon
1. Grate two small/medium sized zucchini – I left the skin on
2. Coarsely chop a small onion and mix with zucchini
3. Add salt, a pinch of black pepper, and 3/4 dessert spoon of savory
4. Add two dessert spoons of whole wheat flour and 1 dessert spoon of baking powder (in both of the cases, the spoons were over-flowing with the flour/powder)
5. Add 1.5 dessert spoon of olive oil and 1/2 cup of water. Mix everything
6. Whisk 2 eggs with a fork and add to the mixture. Mix all together.
7. Place in an oven dish and bake for 75 min. At the beginning I was not sure what temperature to use or how long to bake. So the first 30 min I baked it at 350 F. Since it did not look well cooked or brownish on top, after 30 min I increased the temperature to 375 F and baked for another 45 min.
My friends – be ready for the next baking adventure of mine!
I present you cheddar and parsley biscuit – is it not lovely?
Parsley may sound off but you may want to give it a try – together with cheddar it gave a unique flavor to this biscuit.
1. Grate 150 grms of mild cheddar (or other varieties) and mix with finely chopped 1/4 bunch of fresh parsley.
2. Mix two cups of enriched all purpose flour, 1.5 tea spoon of white sugar, 1.5 tea spoon of baking powder, and 1/4 tea spoon of salt.
3. Cut little pieces of 100 grms of salted butter coming directly from the fridge. Mix the butter into the flour mix. It is not gonna be a smooth mixture and do not worry- just crumble the butter with your fingers
4. Add the cheddar and parsley to the flour.
5. Add 3/4 cups of skim milk to the mixture and work it out gently.
6. Sprinkle flour on a clean surface and put the mixture on top. Knead 4-5 times. Then spread with your hands and cut the dough. I used a small pickle jar lid for this purpose.
7. Place the biscuits on a greased oven pot and bake for 24 min at 400 F.
8. Take the biscuits out and apply solid butter on top – it will melt slightly.
9. Enjoy! 🙂
PS: The recipe is slightly different than the tea biscuits I made yesterday; I used butter less than before as the cheese has a good amount of fat. It required less milk this time – I am not sure of the reason 🙂
I also baked raisin biscuits today 🙂 The recipe is very similar to above with the exception that I used 4 tea spoons of white sugar and unsalted butter this time. The remaining ingredients were the same.
I treated the raisins in hot water for 7 min (only because I forgot to take them out after 5 min. I read this somewhere – credit goes to that person) and added them to the flour right before adding the milk (I squeezed the water out of them and pat dried the raisins with the help of paper towels before adding them to the mixture).
I also cut it differently using a bowl to have a circle shaped biscuit cut into 6 pieces.