FALL LEAVES PANCH PURAN SOURDOUGH

Posted in Breads by sallybr

PANCH PURAN SOURDOUGH
(from the Bewitching Kitchen)

500g bread flour
350g water
75g starter at 100%
9g salt
1 tsp pinch puran spice mix

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the flour, salt and spice mixture. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. You will notice the dough will gain quite a bit of structure even with just 4 minutes in the mixer. Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours, or even sooner than that.

After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F.Place a parchment paper on top of the dough, a flat baking sheet, and invert the dough, flipping it out of the banneton. Flour the surface of the dough, score with a razor blade, and bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I love the yin-yang feel of this design which is quite popular for batard-shaped loaves, you can see examples everywhere in social media. Coupling razor blade with small scissors is all you need to get this simple look going.

Before I leave, let me share a few more designs of the recent past…

For the above look, a very simple grid is the initial scoring, then just a few extra touches in the center of each square.

Another batard shape that is super simple and effective, relying on a central deep cut and a few decorating light touches with the blade…

A little stencil adventure…

And a festive scoring coupled with a slightly heavier coating with tapioca flour…

That’s all for now, folks, stay tuned for more soon!

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TWO YEARS AGO: Bison a la Mode de Bourgogne

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25Nov2024

FALL-INSPIRED VANILLA CUPCAKES

Posted in Cake by sallybr

It’s been a while since I made cupcakes to include in the donations I make on Fridays. I like to keep things simple, especially in a busy week, and these cupcakes are actually the definition of simple: I use a method that mixes butter with flour from the beginning, no creaming needed. It makes a soft crumb, tender cake, and it is lightening fast to prepare. What’s not to like?

VANILLA CUPCAKES
(adapted from several sources)

for the buttercream use this recipe

120g all-purpose flour
150g granulated sugar
40g butter, unsalted, removed from the fridge for 30 minutes
1 large egg
120mL milk
1 + 1/2 tsp baking powder
1/2 tsp vanilla paste or extract
1/4 tsp salt

Heat the oven to 350F and line a cupcake pan with paper baking cups. Recipe makes 9 to 10 cupcakes.

Put the flour, baking powder, sugar, salt and butter cut in small pieces in the bowl of a KitchenAid type mixer fitted with the paddle attachment. Mix on medium-low until the butter is in very small pieces, almost like sand.

Whisk the egg with the milk and vanilla, add slowly to the mixer running in low-speed. Once it is almost smooth, increase the speed to high for a couple of minutes, scraping the bottom of the bowl once.

Stop the mixer and make sure the batter is fully smooth, mixing by hand with a spatula. Add batter to the 9 cupcakes, filling half-way full only. Bake for 15 to 18 minutes, until a toothpick comes out clean when inserted in the center.

Leave cool completely before decorating.

ENJOY!

to print the recipe, click here

Comments: Leave a small portion of the buttercream without any color, and cover the top of the cupcakes. Dye one part orange and one part green (I used a mixture of Avocado and Leaf Green). For the design, my inspiration was a recent post by Chef Faye that she shared to make gorgeous mini-loaf cakes (check them out here). I used a medium size open star tip for the pumpkin, a small leaf tip and a PME #2 for the vines. A little golden sanding sugar for the border.

Really loved how these turned out and hope they made someone smile…

ONE YEAR AGO: Bake it Better with a Friend

TWO YEARS AGO: Bison a la Mode de Bourgogne

THREE YEARS AGO: Masala Mashed Potatoes

FOUR YEARS AGO: Lessons from Tanya: Sugar Cookie Silhouettes

FIVE YEARS AGO: Cherry-Chipotle Chicken Thighs

SIX YEARS AGO: White Chocolate Mini-Mousse with Sugared Cranberries

SEVEN YEARS AGO: You Say Ebelskiver, I say Falafel

EIGHT YEARS AGO: Happy Thanksgiving!

NINE YEARS AGO: Two Takes on Raspberries

TEN YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

ELEVEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

TWELVE YEARS AGO: Chicken Parmigiana, the Thriller

THIRTEEN YEARS AGO: Wild Mushroom Risotto

FOURTEEN YEARS AGO: Tartine Bread: Basic Country Loaf

FIFTEEN YEARS AGO: Pugliese Bread

21Nov2024

A DUET OF VEGGIES

Posted in Salads, Vegetarian-friendly, Veggies by sallybr

I love Delicata squash, but it is not easy to find at the grocery stores in our town. My first recipe incorporates the squash as a salad ingredient, still warm from the oven, although it will be equally tasty served cold. The second calls for Brussels sprouts, much more widely available. A super simple way to cook it, I hope you’ll give it a try.

ROASTED DELICATA SQUASH SALAD
(from the Bewitching Kitchen)

for the salad:
2 small Delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
olive oil, for drizzling
a handful of pepitas
3 cups baby spinach leaves
1 Granny Smith Apple, peeled, cored and diced
a handful of dried cranberries
salt and freshly ground black pepper

for the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
salt and freshly ground black pepper to taste

Toast the pepitas on a small pan with a smidgen of olive oil and a touch of salt. When fragrant, remove to a bowl and let them cool.

Heat the oven to 425°F and line a baking sheet with parchment paper. Place the squash on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and roast until the squash is golden brown on all sides, about 25 minutes.

Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

Assemble the salad: Combine the spinach, toasted pepitas, cranberries and apples. Add half the dressing, toss to coat well. Add the warm roasted squash, drizzle the leftover dressing, gently toss everything together, so that the spinach gets slightly wilted by the warm squash. Adjust seasoning if needed with salt and pepper. Serve right away.

ENJOY!

to print the recipe, click here

Comments: You can definitely roast the squash and just serve as a side dish for a nice dinner. I do not peel Delicate, the skin is tender enough that I don’t mind eating it. This was a hearty salad, that we enjoyed with roast chicken thighs.

And now, for a real super simple recipe that will go into our regular rotation.

CHEESY BRUSSELS SPROUTS

CHEESY ROASTED BRUSSELS SPROUTS

Cook whole sprouts in gently boiling salted water for 8 minutes.

Drain and place on paper towels to dry.

Cut each sprout in half.

Transfer to a bowl and coat them with olive oil, seasoning lightly with salt and pepper.

Line a baking sheet with aluminum foil, place the sprouts as a single layer, cut side down.

Roast at 425F for 15 minutes.

Add grated Parmigiano cheese all over and roast for another 15 minutes, or until the cheese is golden brown.

Keep an eye on it, you don’t want the cheese to burn.

to print, click here

Comments: This was a real nice way to get tender sprouts with no bitterness and the right amount of char. It may seem a bit fussy to cut them in half after cooking, but I think it was worth the small effort. If they are cut in half before simmering they do not retain the shape well and get a bit too mushy in the end. Of course, this is a matter of personal preference. See what works best for you…

ONE YEAR AGO: That Turkey Bread

TWO YEARS AGO: Compressed Eggplant and Gruyere Slices

THREE YEARS AGO: Charcoal-Painted Spelt Sourdough

FOUR YEARS AGO: Lime-Ganache Bonbons

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SIX YEARS AGO: Coffee-Caramel Entremet Cake

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EIGHT YEARS AGO: Eataly

NINE YEARS AGO: Spaghetti Squash Perfection

TEN YEARS AGO: Skinny Eggplant Parmigiana

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TWELVE YEARS AGO: 500 Posts and The Best Thing I ever made

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FIFTEEN YEARS AGO: Korean-Style Pork with Asian Slaw

16Nov2024

MARBLED TRAVEL CAKE, BRIGADEIRO-STYLE

Posted in Cake by sallybr

First things first, huge thank you to Chef Faye Palmqvist, who inspired me to get this special baking pan, and most importantly, stop hyperventiating about it and BAKE! You can marvel at her creations and learn a lot by visiting her site, her IG page, and also her Facebook page.

To make this cake, you need a special pan that leaves an opening in the center, thanks to the empty cylinder that slides into it through holes at the sides.
(ordering info here)

It is a very clever system. If you don’t want to have the hole in the center, simply slide into the pan the insert that closes the holes, and bake a regular cake in it. If you place the cylinder, make sure to spray it with baking spray or coat it well with butter and flour it lightly.

For the cake component, I won’t share the recipe Chef Faye sent me, as it is from her copyrighted files, but you can use any marbled cake you like, just don’t make a huge batch. A recipe that calls for ONE EGG will be enough. I suggest this one although you will probably still have leftover cake batter if using the same pan I did. If you over-fill a bit, cake batter will spill out of the pan through the side holes or even from the top. Do not worry about it, just bake for about 40 minutes at 325F with the pan closed and after allowing it to cool for 10 minutes, you can slide the top open. I put the open pan in the fridge for 20 minutes after that to solidify things a bit before pulling the cylinder out. It worked like a dream, although my job doing the marbling was pretty pathetic… It was hard to judge what I was doing, especially with the cylinder in the middle of the the way. Next time will be easier.

The filling component… I used a soft-batch of brigadeiro to fill the empty space, my default recipe was published in the early years of my blog. Check it out here. Just don’t cook it all the way into rolling stage, stop when the mixture just starts pulling away from the sides of the pan but not furiously bubbling. I transferred to a shallow baking dish to cool faster, and filled the hole of the cake while it was still warm, but the cake cold from the fridge. It might be better to freeze the cake for a while, but I have not tried that this time.

To coat the cake, I used a mixture of compound chocolate, milk chocolate and grapeseed oil (150g compound chocolate, 75g milk chocolate, 1 tablespoon grapeseed oil). Melt gently, whisk until super smooth. Place the cake in the freezer for 30 minutes, then remove and coat the bottom. Let it set, if needed warm gently the coating so that it flows nicely, and coat the sides and top. Immediately add chocolate sprinkles for the traditional “brigadeiro” look. I sprayed a little gold luster because that’s how I roll. And apparently also how I cake.

Travel cakes last for several days at room temperature, that’s why they are called this way. In French, even more beautiful… Gateaux de voyage! What a dream!

I still consider it a work in progress. Better marbling, and a slightly thicker filling are my goals for the next adventure…

ONE YEAR AGO: Thai Carrot and Sweet Potato Soup

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FIVE YEARS AGO: Panettone, Wild-Yeast Version

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ELEVEN YEARS AGO: Potato-Crusted Italian Mini-Quiches

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12Nov2024

BARBARI BREAD AND HUMMUS

Posted in Appetizers, Breads, Breakfast & Brunch by sallybr

A match made in heaven!

Barbari Bread originates in Iran, formerly known as Persia, a name that evokes beautiful things in my mind. Barbari is a flatbread with ridges and a dark golden color provided by a glaze that often contains baking soda. I share a recipe that makes one small flatbread, fitting in a quarter sheet pan.

BARBARI BREAD
(adapted from cookingorgeous)

160 ml water (lukewarm)
250 g all-purpose flour
4 g instant yeast
5 g salt
3 g sugar
10 ml olive oil

For the Topping (you won’t need the full amount)
1 teaspoon olive oil
1 tablespoon all-purpose flour
½ cup water
½ teaspoon baking soda
2 tablespoon Sesame seeds

In the bowl of a KitchenAid type mixer combine the flour, salt, sugar, olive oil, and yeast. Add warm water gradually, stirring to form a sticky dough. Knead at low-speed for about 5 minutes. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 2 hours.

Make the glaze: in a small saucepan, combine flour, water, olive oil, and baking soda.
Cook over low heat, stirring continuously until it thickens into a smooth paste. Set aside to cool.

Shape the Dough: Flatten the dough into an oval or rectangular shape on a parchment-lined baking sheet. If the dough resists too much, form into a ball and allow it to rest for 15 minutes. The dough should end as 12 inches long and 5 inches wide. Using your fingers, gently press lines into the dough from top to bottom to create the signature ridges of Barbari bread. Brush the glaze mixture over the surface, covering the dough evenly. This will help to keep the bread moist and create that golden crust during baking. Sprinkle on sesame seeds.

Second Rise and Baking the Bread: Cover the shaped and topped dough with a damp cloth and allow it to rise for one hour.

Heat the oven to 390F. Bake the bread for about 20 minutes or until it turns golden brown with a crisp crust.

ENJOY!

to print the recipe, click here

For the hummus, I used a fantastic recipe from Milk Street, which is available online (click here). I advise you to halve the recipe because it would feed an army. I am not too fond of freezing hummus, so half the recipe was perfect for us. Can you tell how luscious and creamy it is?

Comments: Barbari bread is definitely one to consider adding to your rotation, because it is super easy to make and absolutely delicious. As to the hummus, Milk Street recipe is pretty involved, but worth it. Thick, intensely flavored, a real hit of sesame with each bite.

I hope you try both this recipes, they were perfect together. Hummus is often a breakfast item in Israel, consumed warm with Kawarma (spiced ground meat) spooned all over it. We took the less authentic route by enjoying it as a dip. If you have The Milk Street Cookbook that goes along with the TV show, both recipes are there.

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