Makes 4 large or 8 small.
1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe).
1) Preheat the oven to 550F.
2) Divide dough into 4 or 8 pieces.
3) Shape each piece into a ball.
4) Roll each piece to round.
It's been awhile since I've baked bread... I'm baking some today and it's rising right now.
I haven't been a complete slacker... I made brownies recently. They were more than half gone before I could take a picture (we had company over - I swear I didn't eat them all myself)
Thanks to a combination of techniques learned here (better kneading, shaping and slashing, esp.) and (maybe) a new baking stone, my oven spring keeps getting better and better. Last night I baked a simple 25% WW loaf. After proofing my shaped oval loaf for 4.5 hours, I put nice long slashes mostly-lengthwise acroos the loaf and the cuts immediately opened up, showing I'm getting good surface tension. Slipped it on the hot stone, and within 5 minutes, it exploded.
My wife was asking me to make a "soft" white bread, so I hacked together a potato bread. I'm not really sure what the recipe was, but there was WAY too much potato. The dough was super sticky, but I forged ahead. Oven spring was fantastic, but the bread was so soft the bread fell back in on itself upon cooling (the slash mark was strecthed flat upon removal from the oven).
So, I made cornbread. Well, sort of. I made Reinhart's cornbread. It's not exactly what I was expecting for cornbread so I was a little disapointed, not to say it wasn't good, but I don't really consider it very good "cornbread".
Hi all,
A friend of mine is originally from Ferghana, and he told me about a bread they used to eat there when he was a kid, called "Lipioshka". I understand it is a rather traditional Uzbek bread. It is a little like a large bialy in shape: a round disc, thick around the edges and very thin in the center. The center is stamped with a special tool (or simply pricked with a fork) to prevent rising. Traditionally, it is baked in a Tandr, an Uzbek oven not unlike a Tandoor.
Reverse Puff Pastry
Butter Block:
190 gr soft butter
75 gr flourDough:
175 gr flour
7 gr. salt
60 gr melted butter
70 ml water
First, you mix the first quantity of butter and flour together in a large mixer with the paddle attachment. Mix until it is well combined. Take this mixture and roll it between two sheets of parchment, as square as you can manage, until it is 3/4 of an inch thick. Rest in the fridge.
I found a recipe for Chinese Almond cookies in a 1914 cookbook.
I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free
Ingredients
2 cups (320 g) rice flour + a little extra to form the cookies
I made wheat bread on Sunday. After my mild successes, I guess I was bound to get served a good lesson.
Weight is more important that volume. That finally hit home when I measured out the flour only to find 1 1/2 cups on Reinhart's flour is equal to 1 cup of my wheat flour. I was following his recipe blindly and ended up with an unsalvagable mess. Or at least, I thought it would be to much effort to salvage. Started over. Much better the second time.
