The Never-Ending Christmas

One of my lovely executives that I support in my 9-5 world (closer to 7-4) gave me an American Express gift card for Christmas, bless his thoughtful heart.  Personally I love gift cards because it shows that someone understands that they have no idea what you are into but they want you to have a blast doing whatever it is you do.  Gift cards and wine.  Close tie. 

So I sat, this weekend, mulling over what I might buy with this lovely gift…perhaps a few bottles of wine, perhaps pay a bill, perhaps spend it slowly each day buying the super-grande-extra-caffienated coffee I purchase to get me through the mornings.  Then I thought about my bread, my lovely, rising, yeasty bread.  Why not get a few flours I can’t find at the supermarket?  Why not get something fun from one of my new favorite places?

So online I went to King Arthur’s Flour’s website. (They’re having a big sale right now by the way)  It only took me 10 minutes of blissful browsing to locate my purchase items. 

KAF’s Italian Flour blend, perfect for making lovely loaves of Italian bread, foccacia, ciabatta, and so many other delicious things that I just can’t wait to get started!

KAF’s Rye Flour Blend, for the perfect rye breads, pumpernickles, or just for adding to regular breads for a little more flavor and texture.  Many of the breads in the Artisan Bread in 5 Minutes book use a Rye flour which I have yet to find in stores.

  

KAF…or rather Queen Guinevere’s Cake flour, great for pastries and cakes.  Though, I understand it’s connection to King Arthur, one would think cake flour would be named after Queen Marie Antionette.   I can’t wait to try my hand at this, using it in a delectable treats that I’ll push onto my coworkers.

 

Everything Bagel Topping!  My favorite kind of bagel topping right next to Salt.  There are recipes for bagels I want to try…or maybe even a ciabatta with a dusting of it.   I can almost taste it.

 So that was my lovely Christmas present.  I still have a bit left on the gift card so I’ll have to decide what else to get.  Perhaps a larger pizza stone or one of those neat Danish dough whisks.

Well, until then I have visions of Everything Bagels dancing in my head.  Mmmmm.

Blizzard and Bread in New England

This morning we woke to a real New England blizzard.  Weathermen argue about whether we’re getting a foot or two.  I look out my window and see our little river coated in snow and ice, the construction yard coated in a foot of the cold white stuff.  Seems the perfect time for warm bread and hot coffee.

In a happy accident my attempt to form a ball of dough turned into a very large donut.  Instead of trying to fix it I looked at it and saw a wreath of sorts.  Still in the Christmas spirit I decided to try something new.  So into the oven it went without it’s customary cup of water to create a steam bath. 

Artisan Bread in Five Minutes recommends that you leave both your pizza stone and a broiler dish in the oven while preheating.  Once you shift your dough onto the stone you are supposed to put in a cup of hot water directly into the hot broiler dish and immediately close the oven.  This creates a steam bath which helps create a very think crust.  It is also supposed to make the bread crackle when you take it out…this fun crackly sound that really doesn’t do much but sure sounds nice.   

Until this morning I haven’t gotten that sound issuing from my breads.  But this morning I didn’t add my cup of water, I simply baked the bread without it and while the crust was not as thick as usual it was still crunchy and made the loveliest crackling sound when I took it out.

Today we had fresh bread and coffee for breakfast and watched the snow whip around our windows.  We’re sitting on the couch, sweet and toasty cats curled up next to us, and while my wife is watching ghost stories on television I am connected to work and trying to get as much done from home as possible. 

This is my kind of way to start the work week.  I hope you all had a wonderful holiday weekend and that Santa brought you everything you asked for!

The French Connection

So last night I baked these lovely baguettes and made two new batches of dough.  This time the dough rose almost to the brim of the container.  It was such a great feeling, like watching a child growing up before your eyes.  My babies, my sweet, floury, doughy babies!  I figured out what my problem was.  My luke warm water hadn’t been luke warm enough.  So this time I made the water for the yeast/salt combo even warmer and voila! Rising dough.  This picture doesn’t even show the final product, as they rose even more before I stuck them in the fridge.  If you are wondering how much dough that is, each container holds about 5.5 quarts.  Oh yeah,  I got lots of dough. 

 

 So, with the leftover dough that I had from the weekend’s semi-triumph I created 1 and a half baguettes.  This dough was a bit more elastic than I anticipated and even though I rolled and stretched and rolled some more the poor things wouldn’t thin out.  I also didn’t have those lovely baguette loaf pan things I’ve seen others use, so they also didn’t hold their shape. 

But regardless the little beauties turned out gorgeous.  Very French, in a “we don’t care what you think, we are brown and gorgeous!” kind of way.  The crumb also turned out amazing.  My first attempt was a bit dense, but the baguettes had a lot more air to it, a lot more fluff and softness. 

Once the loaves cooled down I wrapped one up to take to work and we took the smaller one and devoured it with pasta sauce.  My wife calls it “gravy” for some unknown reason.  I think it’s an Italian thing.  Being French-Canadian and Irish I just don’t get it.  I also had a slice warmed and covered in a light slathering of butter and jelly.  Mmmmmm.   Today I cut up the other loaf and have left it out for my coworkers with some lovely baba ghanoush.   Despite the fact that I made it last night and it sat overnight simply wrapped up in clean kitchen towels it is still lovely and moist this morning.  Here’s hoping that my coworkers love it as much as I do.  The day before a holiday and it is empty in here, save for a few of us die-hards and people with very little vacation time available.   I would hate to see the thing go stale….though what a lovely french toast casserole it would make.  Mmmmm.

Well, It Looks Ok

I began my journey to bread-bakerydom this weekend and thanks to my spouse’s near-frantic desire to bake banana bread (a success) and two different types of cupcakes (a failure and a success) in our lovely electric oven I did not get a chance to bake my first loaf. 

But the experience of making the dough itself was very enlightening.  I am apparently intimidated by baking.  I sat on the couch reading and rereading the recipe, the instructions, certain I would miss something before I had even started.   We went shopping and picked up the necessary items I would need and when we returned home and unpacked it all I looked at it and thought “wow, am I really going to do this?”  I then sat down again to reread the recipe until it was 7pm and I knew I needed to begin before it was too late. 

It wasn’t so terribly difficult once I got started but I still felt a hesitation when I started measuring out the flour and yeast and water.  There was something comforting in the actual mixing of the dough.  Stirring in warm water to the yeast, adding the salt, mixing again.  Then the flour, cup by cup.  After mixing the dough for about 3 minutes I realized two things. 

1.  The wooden spoon wasn’t going to cut it and I would have to use my hands, and

2.  Their “wet dough” method wasn’t really all that wet.

Without giving away secrets, the basic premise of this “make ahead” dough is that you keep it pretty wet and it will not only stay fresh longer in the fridge but won’t need to be kneaded.  The wet dough wasn’t so much wet as it was….doughy.  There is no other word for it.  It was what I expected a regular bread dough to be like.  I, of course, immediately assumed I had missed a step and reread the recipe yet again.  No, I used all the right amounts of ingredients and did exactly what the book told me to. 

I let it sit for a couple of hours, watched it rise minimally and then into the fridge it went.  According to the instructions it will rise again slightly both when you prepare it and let it sit on the pizza peel for 20-30 minutes and then another rise when you bake it.  I sure hope so because I was expecting something a little more science-fair worthy.  My dough only expanded perhaps a measly 25%.

I let it sit overnight and have been thinking about it since.  I considered making my first loaf last night but, as mentioned before, the kitchen was hijacked by another inspired baker.  I also considered making my loaf this morning, but a night of the spouse talking in her sleep, and a series of bizarre dreams that woke me up continuously, I was not in the mood to leave bed nevermind leave it almost an hour earlier than necessary.

So tonight when I arrived home I set to work.  I dusted and folded and let rise.  I preheated the oven and set up a steam bath, and let my very first little doughy baby bake.  Oh, the delicious smells that wafted.  About 30 minutes later we had victory.  About 20 minutes later we cut in.  Not only was the crust thick and crusty (oh joy!), the inside was dense and moist (mmmmm).  Added a little butter and we could hardly hear ourselves think over them yummy noises and crust crunching.

My final say on my very first bread baking experience?  Oh, I got this!  It is on!  Today was a boule, Wednesday I will try a baguette.  Ooh, la la! 

Blindfolded Introduction

My memories of childhood involve a lot of baking, both during the holidays and throughout the year.  Perhaps it is a sense of nostalgia, but I recall cold winter days decorating gingerbread cookies, lovely calzones made from scratch, and other culinary delights issuing from our meager apartment kitchen.

How I ever entered adulthood with barely a rudimentary understanding of the concept is beyond me.  I’ve never made a batch of gingerbread men, I’ve never made a pizza dough, and I’ve been known to make very mediocre cookies from a mix.  And now, as I look to a not-so-distant future with my own children I hate the idea of their childhoods being filled with this mediocrity. 

It will not be so, I’ve convinced myself.  I will master this.  I will.  After all, I love cookbooks, cooking shows, baked goods, and I have every kitchen appliance and utensil known to mankind thanks to a very kitchen-friendly wedding registry.  I also have a very small apartment kitchen AND some weight to lose.  (I have so much to be thankful for, hahaha) So I took the first step of my challenge this week:  I ordered the Artisan Bread in Five Minutes a Day, a book that shares how novices can make large batches of bread dough from scratch with very little effort and a big, delicious payout.  Ambitious, I know.  Bread.  The book left a local facility on December 12th and I’m expecting it any day now.  Anxiously.

So, in preparation of receiving this book I’ve read up on many baking websites, blogs, and magazines.  They range from the novice to the professional, and while I’m still very confused and slightly more intimidated than before, I’m hoping it turns out to be much less complicated than it would seem.  Yeast and fermenting, proofing and starters, bread flour, cake flour, rye flour….oh boy. 

I know what you’re thinking…she’s trying to lose weight, start a family AND master baking.  Can’t be done.  I think otherwise.  I don’t plan on keeping my baking successes at home.  I have a large office of very ravenous coworkers who will be happy to taste my successes and careful avoid my mistakes.  I’ll make it, they’ll eat it.  Fingers crossed. 

Here’s hoping I’ll get everything in time to make my first loaf of bread to bring to my in-law’s for Christmas and have something to show for my excitement. 

I hope you’ll join me, occasionally, as I attempt to perfect my baking skills, lose some weight, start a family, and not destroy my tiny apartment kitchen or go insane in the process.