Posts tagged with yeast

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June 17, 2009

Making Bavarian Pretzels

Making pretzels is a similar process to making bagels. Mix, ferment, shape, retard, boil, top, bake. I tried really hard to fuck these up. When I need to measure out water that’s a certain temperature range, I usually make the adjustments in the measuring cup, then pour out the excess once the temperature is right. This time, I got the temperature right, then just dumped the whole cup into the flour mixture. Crap. So I fiddled with it by adding more flour and a bit more yeast until the dough texture seemed about right. I was working with the Bavarian Pretzel recipe in Daniel Leader’s Local Breads. Unfortunately because I’m an idiot, this wasn’t a real test of the recipe. They came out pretty well despite this. The pretzels were best still warm from the oven. Oh yeah, I also burned the crap out of my arm on the baking sheet. Add that to the collection of scars.

 

pretzels taking a swim

pretzels taking a swim

 

pretzels ready to bake

pretzels ready to bake

 

cinnamon sugar pretzel

cinnamon sugar pretzel

 

sesame seed and salt pretzel

sesame seed and salt pretzel

 

pretzel party

pretzel party

8 comments

October 16, 2008

Pita, pumpkin hummus and chard

 

When I saw this recipe while cruising VeganMoFo blogs, I knew I’d be making it soon. I mean, I had JUST cooked up a big batch of chickpeas. How could I not? Plus I’m apparently obsessed with pumpkin right now. I even bought one at the farmer’s market this weekend to bake up for myself. But for the hummus, I used the lazy canned kind. But I made up for that laziness by making my own pita.

 

For the pita, I used the recipe in The Bread Bible. It’s pretty simple and the dough can rest in the fridge for up to three days. So it’s easy to make them on your timetable rather than letting the yeast rule you. 

 

resting pita dough

resting pita dough

 

all rolled out

all rolled out

 Oh yeah, I almost forgot the really fun part about the pita. I mixed up the dough Sunday evening. I was a little tired. When I was getting the water, I just filled a measuring cup with water, then checked the temperature to make sure it was okay. The next step would have been to poor off the excess and pour the amount the recipe called for into the bowl. But I just dumped the whole thing into the bowl. Crap! So I added a little more yeast and flour until it felt right. Apparently I am learning what “feels right” means because they came out just fine. All but one even puffed like it should. And that one half puffed.

 

puffy fresh baked pita balls

puffy fresh baked pita balls

So, what about that hummus & chard? I gave you the link to the pumpkin hummus at the beginning. I don’t know if my garlic was super strong, but if you’re garlic shy, you should start with half the amount and see how you like it. I liked it just fine! It’s also a wee bit spicy. It mixes up really nice and smooth in the food processor. Sometimes hummus recipes don’t behave as well. The chard is Tunisian Braised Chard from Olive Trees and Honey. Flavorful and juicy. The pot liquor was so good that I’ve been drinking it after I finish the veggies. 

 

pumpkin hummus, tunisian braised chard, pita

pumpkin hummus, tunisian braised chard, pita

This post brought to you by: Kevin’s old powerbook! Which is really cute and small and sort of makes me wish the new MacBooks had a little bitty version. Bad news: someone broke into my house and took my shit. Good news: I’ll get a new computer a little sooner than I was planning. Bad news: probably not replacing camera. 

Oh, and it might be too late, but I’m going to send this to Susan at Wild Yeast Blog for YeastSpotting. Even if it doesn’t make it, you should check out the YeastSpotting round-up every Friday. You’ll drool over all the bread yummies people have been making.

3 comments

August 18, 2008

Rustic Bread

rustic bread from hamelman's bread

Saturday I made 6 loaves of bread. No really! And I was basically at it all day and into the night. But I really wanted to make the most of the day I had free so I packed in a lot of work. This one is the Rustic Bread from Jeffrey Hamelman’s Bread. It’s mostly a white bread with a bit of whole grain thrown in as well. I used both whole wheat and rye flours.

There are a number of challenges when baking artisan bread from home. The main one for me is my oven. I have an oven thermometer in there, but even so it’s about impossible to get it to stay at the temperature you want. The temperature likes to shoot sky high and then it’s really hard to get it to come back down. I’ve even found myself with the oven door standing open. And, I don’t know if this is true of other electric ovens, but the only time the top element comes on is if I’m broiling. So instead of getting an even amount of heat from the top & bottom, it gets all the heat from the bottom. So I have to watch like a hawk and keep adjusting the temperature to try and keep the bottom from burning before the top browns. See what I’m talking about?

rustic bread bottom

A touch darker than I’d like, but the char flavor is minimal and it was worth it to get the top right. Another thing my oven doesn’t have is an automatic steamer for the first part of the baking process. The method I used last time to achieve this was to preheat a cast iron pan in the oven along with my baking stones. When I put the dough in to bake, I poured hot water into the pan and used a spray bottle to spray the sides of the oven. I repeated spraying the sides of the oven a couple of times in the first 10 minutes of baking. I didn’t get good lift on those loaves and ended up with a practically burnt bottom and pale top. So this time, I tried something else. When I put the loaves in, I misted the top of each with the spray bottle, and check 3 or 4 ice cubes into the bottom of the oven. Then that’s it. Way easier and I think it worked better.

rustic bread from hamelman's bread

I found these loaves took a lot less time to bake than the 35 or so minutes given in the recipe. Looking at the comments in The Fresh Loaf post I linked to above, maybe I didn’t leave the dough wet enough. But the loaves registered somewhere between 200 and 205 degrees, and the bottom couldn’t take any longer in there so out they came. All in all, I’m really happy with these.

rustic bread from hamelman's bread

Submitted to Wild Yeast Blog’s Yeastspotting feature.