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Sunday, 20 August 2017

Sourdough recipe. Dan Lepard.

- Sourdough recipe | Dan Lepard | Baking | Food and drink | Life and style | The Guardian:
The curious method of sourdough bread is the big, acid-tongued elephant in this space that we don't talk about, squeezed to one side by quick cakes, loaves and biscuits.
Though it's easy to make when you know how – and, once you get the hang of it, arguably more flexible to make than a commercially yeasted loaf – explaining how to do it would take at least a page, if not the whole, of this magazine.
Even so, Christmas is a good time to get one started.

Put very simply, sourdough is made by mixing flour milled from the whole grain – dark rye or wholemeal, say – with water and leaving it for a few days until you see the first pinhead-sized bubble of life, as the yeast cells and bacteria exhale and start to puff tiny pockets of carbon dioxide into the mixture.
Some bakers make a ball of dough from flour and water, and bury it in a flour-filled pot, so that when it bubbles to life, it cracks the surface like a gentle hidden earthquake; others, like me, make a flour and water batter and wait for life to occur.

Once that happens, discard most of the mixture and replace it with fresh flour and water, then leave for a day at room temperature to puff more (again, as a liquid or a dough).
Repeated daily removal and replacement of most of the batter, known as "feeding", will get the budding microflora multiplying and turn what was a lifeless mixture into your first natural leaven – what bakers call a starter.
Soon your sourdough will smell brightly acidic from the lactic bacteria, and bubble easily.

From this point, add about 150g-250g of starter to 500g bread flour, together with enough water to turn everything to a soft but manageable dough.
Leave for 10 minutes, then knead in one to two teaspoons of salt.
Leave until risen by half, shape, place on a tray, then leave again until risen by half: both rises will take many hours.
Slash the top of the loaf and bake at 230C (210C fan-assisted)/450F/gas mark 8 for 20 minutes, then lower the heat to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 20 minutes more.
A small tray of boiling water, filled and put into the oven just after you get the loaf in, will give the crust a rich colour.

Simple, yes, and getting it perfect takes practice and a heck of a lot of patience, but the result is an outstanding loaf with a complex flavour, a thick, chewy crust and a sense of wonder that you've created all of this from just flour and water.

- Sourdough Mill Loaf by Dan Lepard / Baking Recipes and Advice:

- San Francisco Sourdough | Recipe | Cuisine Fiend:
I’ve even baked it using two different methods: the Dutch oven (which I really think I’ve re-invented just for sourdough) and open baked as per recipe.
The starter might be sluggish on day one, but don’t let that discourage you – mine went crazy only on day two.
I baked one loaf in the Dutch oven, my cast-iron casserole, and it was beautiful.
Just perhaps slightly less crusty and chewy than the open baked one – but the shorter rise saves you time, see below, and it's better formed.
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Sourdough Scotch pancakes.

Sourdough Scotch pancakes / Baking Recipes and Advice:

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Savory Pumpkin Rosemary Bread.

Savory Pumpkin Rosemary Bread Recipe on Food52: "00 flour"

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Italian Breads and Baking - How to Bake.

Italian Breads and Baking - How to Bake | Shipton Mill - Home of Organic Flour: "“The Italian Baker” by Carol Field"

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Saturday, 19 August 2017

Bread.

- Cooking and recipes from a Nonna's Kitchen: Making a Lievito Madre or Mother Dough:

- Mother Yeast Recipe (or Sourdough Starter) - Ilaria's Perfect Recipes:

- Broxholm Road: Sourdough Starter- Lievito Naturale o Pasta Madre:

- Разные методы начала закваски — Altri sistemi per iniziare la preparazione del lievito madre | Pane e altri pasticci - Хлеб и другая выпечка:

- Bread scoring with confidence – Weekend Bakery: "find them here!"

- A baking journey: from flour-and-water to REAL bread, in 2 weeks | Z Tasty Life:

- Bread baking tips – Weekend Bakery:

- Sourdough Starter Recipe | King Arthur Flour:

- italian bread – smitten kitchen: "The Bread Baker’s Apprentice, Peter Reinhart"

- Vanessa Kimbell answers our Sourdough Questions / Baking Recipes and Advice:

- Sourdough Q&A from our members / Baking Recipes and Advice:

- Sourdough September PART #1 / Baking Recipes and Advice:

Handy sourdough tips:
If you want to make a spelt sourdough you simply use that flour to refresh with.
It is that simple.
The one thing to remember though is that wholegrain flours absorb more water, so I recommend using 110g of water per 100g flour.

- So, now I live with a couple of starters in small Kilner pots (the plastic ones, 250ml, with clip-on lids - better than glass and metal), one white and one wholemeal.
... They have been left for a good 3 weeks.
When I want to do a bake, I take the starter from the 'fridge and empty all of it into a bowl and add the flour and water that I need for the recipe I am to follow.
I add in the ratio of about 5:4, that is for every 100g of flour I add 80g water, stir it up and leave covered at room temperature for about 24 hours - 48 makes it more lively.
When I come to bake, I put a dollop - to about 1/2 full - of the starter back into the Kilner pot and put it safely back into the 'fridge before I forget and bake the lot.
With the rest, I follow a recipe and proceed as usual.
It isn't the most scientific method, but is really easy with no waste and little effort.

In a nutshell:
Get your starter going - follow Dan Lepard's method or get a sachet (How To Make Easy Sourdough Starter - Dan Lepard | Azelia's Kitchen: )
Keep your starter in the 'fridge in a plastic Kilner pot
A day or two before you need to bake, then remove it from the 'fridge.
Add flour:water in the ratio 5:4, stir, cover and leave at room temp 24-48 hours. It'll begin to bubble away in a few hours.
Just before you bake, put some starter back into the pot (I half-fill a 250ml Kilner) and return the pot to the 'fridge.
With the remainder, follow your favourite recipe.

Biga and poolish are terms for pre-ferments used in Italian and French baking, respectively, for sponges made with domestic baker's yeast.
Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier.
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Lievito Madre - Natural Yeast. (italymagazine)

Combine
200g of flour with 150 ml of tepid water and something sweet like a teaspoon of fruit sugar or honey.
Mix the ingredients together and store in a warm place inside a plastic or glass container with the lid slightly open to allow air in.
After two or three days, the mixture will begin to ferment giving off a beery smell.
After another two or three days discard half of the mix, retaining any crust that has started to form and
add another 150 ml of water and 200g of flour, then mix well until it has a smooth consistency; use a food processor if necessary,
and store again this time with lid fastened, for a further two days.
Again discard half and feed as before, leave the mix for one more day and
your lievito madre will be ready to use.

From now on, it can be stored in the fridge with the lid on as long as you remember to keep discarding and feeding it at least once a week.

- Lievito Madre - Natural Yeast | ITALY Magazine:

AND:
- A baking journey: from flour-and-water to REAL bread, in 2 weeks | Z Tasty Life:
do the FLOAT TEST to see if your starter is finally “mature” and ready for bread making:
- drop a spoonful of it into lukewarm water.
If it floats that indicates it has lots of CO2 and is ready to use!
Congrats on your patience.

Lukewarm water - tepid water consists of two parts cold water and one part boiling water, which renders a temperature of about 40 degrees Celsius, which is round about 105 degrees Fahrenheit.
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Monday, 14 August 2017

Lievito Madre - Natural Yeast. (verifica)

Blogger Verifica ' s recipe:
Классический метод приготовления закваски в Италии состоит из приготовления густой смеси из 2 частей муки и 1части воды, которую оставляют созревать.
Период созревания закваски можно ускорить добавкой мёда, йогурта, изюма или зрелых протёртых фруктов, которые активизируют процесс брожения.
Рецепт закваски Франческо Фаворито:
Пропорции для начала закваски 50% влажности:
200гр муки
50гр пюре из спелых фруктов
50гр воды
Можно использовать газированную минеральную воду, она содержит CO2- ангидрид угольной кислоты, который облегчает активизацию кислотности.
Выращивать закваску можно в закрытом контейнере, выстеленном тканью или в воде.
Процесс роста в воде:
1-Приготовить смесь из муки, фруктового пюре и воды, тщательно смешать и слепив тугой шар, поместить его в контейнер наполненный водой, вмещающий не менее чем четырёхкратный объём жидкости по отношению к весу теста, с температурой воды около 20°C.
Например, на вес закваски в 300грх4= взять 1200 гр воды.
Объём контейнера должен быть достаточно большим, для того, что бы позволить тесту полностью погрузится на дно и всплыть в процессе брожения.
Оставить закрытый контейнер при температуре 26-28 C градусов приблизительно на 48 часов.
За этот период тесто должно всплыть на поверхность, а если за 48 час этого не произойдёт, то придётся повторить операцию, потому что, это значит, что бактериологическая среда в тесте не развилась и процесс брожения не начался.
Тесто, всплывшее в поверхность, можно считать начальной закваской, которую нужно начать освежать ежедневно, замешивая с мукой и водой.
Мука для освежения закваски берётся сильная, хлебная,в количестве равном весу закваски и вода 48-50 % от веса закваски.
Продолжать эти освежения-подкормки нужно ежедневно, до тех пор, пока закваска не достигнет созревания (это требует 20/25 дней).
Как проверить что закваска уже созрела?
Созревшая сильная закваска увеличивается в объёме вдвое за 3-3.5 часа при температуре 22-24С
Рецепт закваски Сестёр Симили из книги «Пане и роба дольче»
200гр муки
90 гр воды
1 Ст. л. мёда
1 ч. л. оливкового масла для смазки посуды
Смешать тщательно все ингредиенты, скатать шарик, надрезать крестом и положить в стеклянную или керамическую посуду смазанную маслом.
Накрыть льняным полотенцем и сверху блюдечком, и оставить на кухне на 48 часов.
Если процесс пошел и закваска ожила, то она увеличится в объёме, тогда начинаем её подкармливать:
Берём 100 гр закваски и добавляем
+100 гр муки
+ 45 гр воды
Повторяем процесс подкормки каждый день, в течении 4-5 дней.
Каждый раз будет оставаться 150 гр закваски, которую можно использовать в выпечке с добавкой дрожжей.
Когда закваска наберёт силу и стабилизируется, из остатков после подкормки можно будет печь хлеб уже не используя дрожжи.
У сестёр Симили есть рецепты адаптированные именно для использования остатков закваски, как например, Пане Тоскано.
А через 5 дней, для того что бы убедится в работоспособности закваски, освежите её и оставьте при температуре 24-26С, если её обьем увеличился вдвое за три часа, значит закваска готова к выпечке и можно печь любой хлеб.
Дальше можно подкармливать закваску через день и переставить в более прохладное место (12-16С).

Закваска должна иметь приятный фруктовый аромат, нежный цвет нормального теста, не белёсый и не сероватый.
Такая закваска может быть использована для выпечки, с двумя предварительными освежениями каждые 3 часа.

https://verifica.wordpress.com/%D0%B7%D0%B0%D0%BA%D0%B2%D0%B0%D1%81%D0%BA%D0%B0-lievito-madre/

Lievito Madre - Natural Yeast. (#katyamadre)

1. There are too many recipes to start it.
I use blogger Verifica ' s recipe.
So now it's 7 p.m. we need room temperature above 26C and some items.
Mix tightly:
200 strong wheat flour,
90 water ,
1 tablespoonful very ripe pulp of sweet fruit ( I'm using peach one),
- shape a ball,
- make a slash like this and put it into a glass bowl.
That's all for today.
It'll take the dough 48 hours to start changing! Let's watch

День 1.
Для ее выведения существует великое множество рецептов, я использую рецепт блогера Верифика.
Итак сейчас 19.00 и нам нужна темп в комнате выше 26 и смешать 200 муки высшего сорта, 90 воды и 1 ст л мякоти очень зрелых сладких фруктов ( у меня был персик, если фруктов нету, можно заменить медом)
После смешивания надрезаем тесто как на фото и кладем в стеклянную форму, накрыв тарелкой.
На этом все.
Ему понадобится 48 часов чтоб начать изменения.
Наблюдаем!


Day 2:
24 hours later my #lievitomadre got like a sponge with unpleasant small of rotten grace and dark dough color.
It's too warm today.
I keep watching till tomorrow
#sourdough #Ukraine #Україна
День 2: 24 часа спустя закваска мадре пронизана пузырями, появился запах гнилой травы, цвет теста потемнел. У меня тут жарко. Но я не трогаю ее до завтра. Наблюдаю.

Day 3:
in the morning at 9 I got that my #lievitomadre was ready to be fed.
I opened the top of it carefully and found this dough with sweet smell.
So I took 100 gr this dough + 45 water + 100 flour, mixed it thoroughly , shaped a ball and slashed it.
Now I need to wait until it grows)

День 3:
утром я в 9 часов обнаружила, что закваска проголодалась и готова к подкормке.
Сверху была корка, которую я подняла и обнаружила там светлое и сладко пахнущее тесто. ( до вечера , когда истекают 48 часов, решила не ждать).
Вот его с самого дна нужно аккуратно набрать 100 гр, стараясь не задевать верх.
Теперь такая пропорция : 100 муки, 100 этого теста, 45 воды, тщательно вымешиваем, формуем шар, надрезаем крестом и снова ждем, пока крест не станет плоским, а тесто не вырастет.

Day 4: at 8:30 today my #lievitomadre got risen so much and covered with plenty of tiny bubbles.
It smelter like cheese of yoghurt.
When I take off a lid my #sourdough started falling down in the center.
So It needed feeding: 100 sourdough 100 flour 45 water mix and shape as usual.
Today it's moving in a new jar for exact observations
День 4: сегодня на 8:30 утра закваска выросла очень сильно ( утроилась точно!) и была пропитана крошечными пузырями.
Когда я сняла тарелку, она стала опадать в центре.
Значит готова к подкормке 100 закваски, 100 муки 45 воды и сегодня она переезжает в новую посуду доя точных наблюдений)
(на четвертом дне она уже довольно крепкая, можно уже на ней попробовать поставить хлеб, для уверенности добавьте 2 - 3 гр сухих дрожжей)
= берите 200г закваски + 400 воды + 400 пш муки + 100 ржан муки + 3 Г дрожжей + 10 соли + 1 ч л меда)

что каждый день нужно оставлять 100грамм от того, что выросло и добавлять 100грамм муки и 45грамм воды?
Т.е. Если на третий день масса выросла до трехсот грамм, нужно брать только сто, а двести выбрасывать?
Правильно?
да так!
И да кормим как обычно 100/100/45
кормите так :100 гр закваски, 75 муки, 25 воды, и так пару раз
простерелизуйте банку, возьмите мед вместо спелых фруктов, сделайте еще раз.

Day 5:
This cheeky thing wanted to escape at night but couldn't!))
I noticed her prints inside the jar)) in my view she needs feeding 50 sourdough + 50 water + 100 flour, because she has the same look, smell and taste as my old Madre

День 5: по следам в банке я поняла, сегодня ночью эта негодяйка пыталась сбежать, но не смогла)) по-моему , она уже готова переходить на новое кормление ( ее структура стала ярко выраженной и упругой, все меньше отличий от моей старой, если ее потянуть за холку, она поднимается вся)
кормление : 50 закваски, 50 воды и 100 муки, а то я за ней не угонюсь.
Если у вас закваска еще не стала быстрее расти, не торопитесь - кормите раз в сутки по старой схеме.
Вкус и запах очень похожи на старую мою мадре

Day 5:
#lievitomadre gets stronger it took her 5 hours to rise.
It has so lovely aroma so it's high time to start bread.
Since today I'm going to feed her : 50 sourdough 50 water 100 wheat flour.
Wish me best luck

- моя Мадре страда гораздо сильнее, она выросла за 5 часов, пахнет невероятно вкусно сладким хлебом и я поставлю на ней первый хлеб.
Кислоты во вкусе закваски уже нет, она просто шипит на языке ))
Продолжаю кормить 50 воды 50 закваски 100 муки.

FROM #katyamadre
- Многие у меня спрашивают сколько умения заквасок.
Отвечаю: только одна Мадре.
Если мне нужно испечь ржаной, то я просто беру 7-10 гр Мадре для ржаной опары и дальше готовлю все по рецепту, который мне нужен: хоть Бородинский, хоть Дарницкий.
Это лениво, но меня это полностью устраивает)
...беззамесный хлеб для тех, кто хочет испечь самый легкий хлеб с достойным результатом.
Нужно всего 150 закваски (100 влажности ), 300 воды, 400 пш. муки, 100 ржаной 1 ч.л.соли, смешать, плотно накрыть, выдержать на столе 7 часов и в холодильнике 10.
Потом продолжим!

рецепт первого хлеба на мадре: смешайте 400 воды и 500 муки c аутолизом на час, разделите вашу мадре на 2 части ( 50 для след подкормки, 150 для этого хлеба) через час вмешайте 150 закваски в тесто и вымесите тщательно. Потом добавьте 10 гр соли.
Брожение 3 часа с 3 мя складываниями, если липко, намажем руки маслом.
Расстойка 1,5, пеку в казане.
Остаток закваски кормим как обычно 50 закваска, 50 воды 100 муки, делаем шар, кладем в посуду и ждем, пока она вырастет, потом в холодильник.
Там она может жить 3 дня, потом я расскажу как из холода пеку на ней хлеб.#katryarecipes
AND:
- Lievito Madre - Natural Yeast | ITALY Magazine

Saturday, 12 August 2017

Zucchini fritters.

Zucchini fritters from smitten kitchen.

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200C.
Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes.
Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away.
You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl.
Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right.
Stir in scallions, egg and some freshly ground black pepper.
In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering.
Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes.
If you find this happening too quickly, reduce the heat to medium.
Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed.
Repeat process, keeping the pan well-oiled, with remaining batter.
I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.
Dollop on each fritter before serving.
These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months.
When you’re ready to use them, simply spread them out on a tray in a oven until they’re hot and crisp again.

Thursday, 3 August 2017

Chickpea Broccoli Rabe Hearty Soup.

Chickpea Broccoli Rabe Hearty Soup Recipe | The Local Rose:
Ingredients:
3 tsp olive oil
2 slices pancetta, chopped fine (omit for vegetarian version)
1 large or 2 small carrots peeled and diced
2 celery stalks diced
1 onion diced
4 oregano sprigs
A pinch of dried chile flakes (optional)
salt
4 garlic cloves chopped
2 cups cooked chickpeas
2 cups chickpea cooking liquid
2 cups chicken stock (or vegetable)
1 bunch broccoli rabe
Olive oil
Heat heavy soup pot add: 2 tsp oil, pancetta.
Cook for 3 minutes add, carrots, celery, onion, oregano, chile.
Cook stirring now and then, until soft and slightly brown about 12 minutes.
Turn heat down if too brown.
When vegetables are cooked add: salt, garlic, chickpeas, chickpea liquid, stock.
Bring to a boil, reduce to simmer.
Cook for 10 minutes.
Meanwhile trim and rinse the broccoli rabe and discard stems.
Chop coarsely and add to the soup.
Cook for 10 minutes.
If not tender cook longer.
Taste for salt.
Garnish with oils oil.
'via Blog this'

Wednesday, 2 August 2017

Russian slightly salted gherkins.


The gherkin (French - cornichon) is a fruit similar in form and nutritional value to a cucumber.
Gherkins and cucumbers belong to the same species (Cucumis sativus), but are different cultivar groups.
They are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars with brine to resemble a pickled cucumber.
Russian slightly salted gherkins are served to accompany new or young potatoes, You can boil potatoes with or without the skin.
Russian slightly salted gherkins - малосольные огурцы (malosol'nye ogurtsy) - are marinated in salt and spice brine for only a twenty-four hours to obtain less salty-tasting result.
A quicker method for preparing slightly salted Gherkins is to cut off both ends of the cucumbers and cover them with cold salt brine.
These gherkins will be ready to eat in just a day/a twenty-four hours.
Russian slightly salted gherkins:
gherkins, scrubbed (or baby cucumbers): from 500-800 grams to 1 kg.
sparkling water such as "San Pellegrino" – 1 litre
coarse sea salt from 2 to 4 tbs (depending on how salty gherkins you like)
garlic head (peeled) - 1
fresh dill (with dill stems) – large bunch, preferably going to seed, washed.

bay leaves (optional)
celery leaves (optional)
coriander seeds – 2tsp (optional)
black or green pepper corns – 8 (optional)
fresh red chili sliced length wise (optional)

Wash your gherkins, cut off both ends of the gherkins.
Put gherkins into a large pot divide garlic, bay leaves, and dill amongst them.
Stirring salt in cold sparkling water until the salt is dissolved.
Fill the pot with brine so that the gherkins are completely covered.
Cover the pot with cheesecloth, secured with rubber bands, or loosely with the lids.
Store in the fridge.
They need to be left for at least twenty-four hours before using so the gherkins develop flavor (I know – this is the hardest part... but it’s worth the wait!).
Enjoy!

OR try recipe from Olia Hercules:
- A ‘nuclear’ pickle recipe from Ukraine | A Kitchen in Ukraine | Life and style | The Guardian.

Monday, 31 July 2017

Artisan style overnight bread.


375g (2 3/4 cup + 2 tbsp) all purpose flour
125g (3/4 cup + 3 tbsp) whole wheat flour*
400g (1 3/4 cup) water, lukewarm, 30-35C
12g (2 tsp) fine sea salt
2g (1/2 tsp) instant yeast
95g (1 cup) walnut halves

Preheat the oven to 180C.
When the oven is hot, roast the walnuts for 15-20 minutes in a small baking sheet, stirring halfway through, until the walnuts are lightly browned and smell toasty.
Set aside to cool.

In a large mixing bowl, add the all purpose and whole wheat flour and mix with your clean hand, or a wooden spoon until shaggy.
Cover and let sit for 20 minutes.
Sprinkle the salt and yeast over the top of the dough.
Using wet hands, incorporate the salt and yeast by reaching under the edges of the dough and gently pulling it up and away from the sides of the bowl, then folding the dough to rest on top of salt mixture.
Give the bowl 1/4 turn and repeat, until you've pulled and folded the dough over all the salt and yeast to cover.
Next, pinch the dough into several segments between your first finger and thumb.
Then repeat the folding process to bring the dough back together to one piece.
Repeat this segmenting and folding a couple more times until the salt is well distributed.
Rewet your hands as necessary to prevent the dough from sticking.
All in all, this process will only take 1-2 minutes.
Leave the dough to rest for around 10 minutes, covered.

After ~10 minutes, sprinkle the toasted walnuts overtop, and incorporate with wet hands using the same method you used to add the salt and yeast.
When the walnuts are well distributed with the final folding of the dough, turn the dough ball so the seam is face down in the bowl.
Leave to rest for 20 minutes, covered.
{You will be leaving the dough to rise for a total of 2 to 2½ hours at room temperature.
During this time you will apply 3 folds to the dough every 30 minutes for the first 1 1/2 hours, and then leave it to rise untouched an additional 30-60 minutes.}

After incorporating the walnuts and letting the dough rest for 20 minutes you will apply the first fold.
Using wet hands and the same process you did to fold dough over the salt and nuts, you will reach your hands under a section of the dough, lift gently so not to tear the dough, and place it over top the rest of the dough.
Turn the bowl slightly and repeat around 4 times until you have a nice ball in the bowl.
Rotate the ball so the seam is touching the bowl.
Let rest for 30 minutes.
Repeat the folding.
Rest another 30 minutes and fold for the last time.
Leaving the seam down, let the dough rise at room temperature at least another 30 minutes (no longer if your kitchen is much warmer than 20C).

Move the dough to the fridge and leave overnight, or no longer than 36 hours.


One hour before you are ready to bake the bread, preheat the oven to 250C with your high heat safe dutch oven inside.
While the oven is preheating, shape your bread.

First prepare either a proofing basket or a large mixing bowl.
If using a proofing basket, simply generously flour the basket and use your hands to distribute the flour around the bowl.
If using a large mixing bowl, line it with a lint free towel, and then generously sprinkle flour onto the towel.
Lightly flour a clean work surface, and gently ease the dough (so not to allow the gases formed to escape) onto the counter.
Gently ease the dough into a large rough circle (the shape isn't important), being careful not to tear the dough.
To shape the dough, you will begin with the same folding technique (this time with dry or lightly floured hands).
Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle.
Take the next section and repeat, and move around the dough until you have created a tight ball.
Take the ball of dough and move over to an unfloured section of the counter.
With the dough sitting on the counter seam side down, cup the dough ball between your hands with your pinky fingers resting on the counter behind it.
Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling.
Turn the dough about a quarter turn and repeat.
Do this until you've gone in a full circle and the skin around the dough ball is taught.
Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch.
Then place the ball of dough into the prepared proofing basket or mixing bowl seam side down.
Dust a little extra flour over top, then cover with a towel and leave to rise for ~60 minutes (If your kitchen is very warm you may only leave it for 45 minutes).
To check the dough is ready for the oven, dip your finger first in a little flour, then poke the dough about 3/4".
If the indentation springs up slightly but then stops, leaving a smaller indentation, the dough is ready to bake.
If it springs up almost 100% right away then it needs more time.
If the dough doesn't spring back at all, it is overproofed, but that's ok, still bake it, just get it to the oven as quickly as possible.
When the dough passes the indentation test, it's time to bake.
Using oven mitts, carefully remove the dutch oven and take the lid off.
Turn the proofing basket upside down on to a floured surface and tap the basket to release the dough.
You should see some cracks on the top of the dough (where the seams were), this is where the dough will expand and crack and where the height of the loaf comes from.
Using two hands, carefully lift the dough and drop it into the dutch oven (be careful of burning yourself!).
Cover the pot and place it into the oven.
Bake for 30 minutes covered.
After 30 minutes, carefully remove the lid, turn the heat down to 230C and bake an additional 20 minutes.

You can bake longer for a darker crust, or slightly less time for a lighter crust.
When you have reached your desired crust, remove the pot from the oven and turn the bread out.
Place it on a cooling rack and allow to cool for at least 20-30 minutes before slicing into.
It finishes baking outside of the oven in these last minutes.
Enjoy your bread!

To store, place cut side down on a cutting board, never place it in fridge, and do not put in a plastic bag.
If it is going to take you more than 3 days to eat the bread, slice it and transfer it to a freezer bag, with pieces of parchment or wax paper between the slices.
Keep frozen and toast as needed.
NOTES
*I often use whole wheat white flour
*Recipe adapted from methods in Flour Water Salt Yeast by Ken Forkish
- Overnight Artisan Walnut Bread • the curious chickpea.

How to Make Shrub.

- How to Make Apple Shrub:
How to Make Apple Shrub:
3 medium apples (choose a variety that is flavorful and sweet)
1 cup apple cider vinegar
2/3 cup granulated white sugar
Shred apples on a box grater.
Funnel the shreds into a wide-mouth quart jar.
Top with apple cider vinegar and sugar.
Use a narrow spoon to stir the apples, vinegar and sugar together.
Apply a watertight lid and give the jar a good shake.
Tuck the jar into the back of your refrigerator and let it sit for four or five days.
Taste the liquid and if you’re happy with the balance, strain out the apple bits, making sure to press firmly to remove all the liquid.
Don’t be afraid to use your (clean) hands for this step.
Place the strained shrub in a clean jar and keep refrigerated. It is ready to use now, but will mature in flavor over time.
Stir it into cocktails, sparkling water or use in homemade vinaigrettes and marinades.

Some combinations that sound particularly appealing:
strawberries + white sugar + red wine vinegar and a splash of balsamic vinegar
blueberries + thinly sliced ginger + cider vinegar
nectarine + peppercorn + brown sugar + white wine vinegar
peach + cardamom pods + honey + cider vinegar
pomegranate + peppercorn + white sugar + red wine vinegar
pear + star anise + brown sugar + white wine vinegar
red plum + cardamom + brown sugar + white wine vinegar (which is what I made here)
- How to Make Shrubs (aka Drinking Vinegars) Without a Recipe:
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Wednesday, 26 July 2017

Zucchini rice and cheese gratin.

zucchini rice and cheese gratin – smitten kitchen:

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Persillade from your parsley.

By Carl Legge.
- How to make persillade from your parsley | Permaculture magazine:
Ingredients
100g leafy parsley, washed if necessary and leaves roughly picked off stalks. Don't worry too much about stalks, they will process very well.
10 cloves of garlic, peeled and roughly chopped
About 100-200ml olive oil (or vegetable, rape seed, groundnut)
45ml lemon juice (about ½ lemon) or white wine vinegar
1-2g sea salt, finely ground, or to taste
Method
Finely chop the parsley leaves in a food processor until they reduce in bulk a little.
Add the garlic chunks and process until the herbs and garlic are fine without being liquidised.
Gradually add olive oil while the processor runs until you have a just loose texture to the mixture.
You may have to scrape down the sides of the processor bowl periodically so that it gets mixed evenly.
Once you are happy with the consistency, add the lemon juice or vinegar and salt to taste.
If you are storing the preserve in a jar, top off with oil and pop in the fridge.
Otherwise, pack and freeze straight away.
Use and variations
You can add one or more other ingredients to make different dishes and styles of cooking with very little effort.
If you leave this ‘plain’
* Stir 2 or 3 dessert spoons through cooked pasta. When you drain the pasta leave some cooking water in the pan to help distribute the sauce.
* Mix with flash fried squid, grilled seafood and/or new potatoes.
* Spread on top of grilled or baked fish or potatoes before you roast them
* Use as a base on toasted sourdough, ciabatta or baguettes topped with cheese, olives or other nibbles.
Add lemon zest to make a paste similar to gremolata which is a traditional partner for osso bucco.
Add parmesan and you have a parsley pistou used in minestrone or other soups.
Add nuts for a parsley pesto. Add anchovies for a provençal effect.
Add breadcrumbs for a more-ish delight.
Crunchy coating: Mix with lemon zest, chopped anchovies, a hint of ground cumin and/or paprika and a handful of breadcrumbs.
Use to coat a rack or shoulder of lamb when roasting.
The crunch & punch of the persillade crumbs is a great counterpoint to the soft & sweet lamb.
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Saturday, 22 July 2017

Rhubarb, Blackcurrant and Orange Jam.


Ingredients
900g Blackcurrants, washed and stalks removed
675g Rhubarb, washed and sliced
Juice of 6 oranges, plus zest of 3
1.5kg Sugar
Method
Place the fruit and orange zest in a large preserving pan.
Add the orange juice, making up quantity with water to make 425ml.
Bring to the boil and gently simmer until fruit is quite soft – about 20min.
Remove from heat.
Add the sugar and stir until dissolved.
Return to the heat and bring to the boil. Boil rapidly until setting point is reached.
Remove any scum.
Poor into cooled, sterilised jars, seal and label.
Rhubarb, Blackcurrant and Orange Jam - Bay Tree Cottage Workshops:

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