Following up on Wingnut's pizza post, here are a few shots of our pesto pizza from last night.
I used an overnight poolish for the crust, made the dough in the early AM and baked in the evening.
I thought about titling this entry "With failures like these, who needs success?" This morning, I baked another new-to-me bread from Ken Forkish's Flour Water Salt Yeast. It is called "75% Whole Wheat Levain Bread," and it is a 75% whole wheat sourdough bread with a little instant yeast but otherwise just - You guessed it! - Flour, water, and salt.
Yesterday was a big day for this old skibum. I made a trip to the big city and picked up my new Kitchenaide SS fridge to go with the KA SS stove bought in the spring AND stopped the Bass Pro store and bought a Lodge combo cooker for $50, which is WAY easier to load than my 4" deep enameled CA DO, which was taking a bit of a beating doing bread and is my favourite cooking tool, both stove top and oven. The Lodge CC rocks!
When I saw my teenage son, the one not too fond of reading, reading "the Hunger Games" books, I decided to give it a read as well. I remember the Harry Potter days, reading them to see what my daughter and her friends were all talking about. We ended up reading at least the first book together as a family. (My daughter and I would read others together with her hiding them while she was in school so I wouldn't read ahead.)
So now there I was reading the Hunger Game series.
The Sainted Wife want pizza so who am I to deny her.
Her Za...
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Pesto, Garlic Sausage and Veg
I'm baking a lot, but, since it's summer, mostly for sale.
And then there are other time consuming projects like painting windows (with some tireless mosquitoes for company), massaging my husband's cramped neck (after installing aforementioned windows), and hunting for those friggin' Japanese beetles that turn my raspberry leaves into lace.
Beetle "Lace"
Overnight Country Brown with modifications
September 8, 2013
My exploration of Ken Forkish's breads from Flour Water Salt Yeast continued this week. Hoping to get my timing closer to the ones he describes in the book, I needed to slow down fermentation. I made another large loaf of Forkish's “Overnight Country Brown.” I used filtered water at 63 ºF rather than at 80-90 ºF which Forkish prescribes, and I used 8% pre-fermented flour rather than the 12% called for in the published formula.
http://nybakersbench.com/?p=132
Stan Ginsberg
www.nybakers.com
