POILANE-STYLE BREAD, A SIMPLIFIED VERSION

Posted in Breads by

Pain Poilane might very well be one of the most famous breads made in France. The process to make it is convoluted and slow. The bread has a crumb that is not very open, with deep, complex flavor. All in all, a super hearty bread. I’ve made a few versions since I started playing with sourdough 15 years ago, but today I share one of the simplest ways, in which time does most of the work for you. Handling the dough is reduced to a bare minimum. If you are searching for a light tasting bread with very open crumb, this is not it. It is a superb bread to make Croque Monsieur or to enjoy with toppings such as smoked salmon or the very best ham you can find. 

POILANE-STYLE BREAD
(adapted from several sources)

for the fermented sourdough component:
200g water
120g sourdough starter (at 100% hydration)
240g whole-wheat flour

for the dough:
275g water
85g light rye flour
170g spelt flour
250g bread flour
12g salt

If you have a chance to turn your regular sourdough into a rye-based, you can do that by feeding it for about 3 days with rye flour instead of regular white flour. If you don’t have any, just use your regular sourdough.

In the evening, mix all the ingredients for the fermented component in a medium-size bowl. Leave it at room temperature for 12 hours. It won’t rise much, but you should notice fermentation next day.

On the morning of the next day add the water to your starter and mix well. Add all the flours and salt, and knead with the KitchenAid for about 3 minutes. Remove from the KitchenAid, place in a large bowl, and leave at room temperature for 90 minutes. Knead by hand for a couple of minutes at the 30 minute and 90 minute mark. Cover and place the dough in the fridge overnight.

Remove the cold dough from the fridge, form into a ball, and place in a lightly floured banneton, with the seam side up. Leave at room temperature for 5 to 6 hours. Heat the oven to 450F, invert the dough on parchment paper, score the surface and place in a Dutch oven, with the lid on. Bake for 30 minutes, remove the lid and bake for further 20 to 25 minutes.

Allow the bread to cool completely before slicing, preferably overnight.

ENJOY!

to print the recipe, click here

Comments: Contrary to regular sourdough, this version that contains so much whole-wheat and rye flour, is not appropriate to fold and stretch. It is – if I am to be honest – not very nice to handle. There is a harshness associated with the coarser nature of the whole-wheat component, which in this case is a pretty substantial part of the formula. So, instead of folding, I opted for minimal kneading, a technique Dan Lepard is quite fond of. It is actually the basis for all his breads in The Handmade Loaf, which was my personal introduction to sourdough baking. This bread turned out super flavorful! It was a huge hit with the husband, who already requested that slices of “Poilane” be found in the freezer at all times…

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MOONCAKES FOR MID-AUTUMN FESTIVAL

Posted in Cake, Cookies by

Happy Mid-Autumn Festival, for those who celebrate! Every year, around July, I promise myself I will try to bake mooncakes. And every year I find excuses not to do it, because it seems so intimidating! Finally, I decided to woman-up, and go for it. I used the recipe from a great cookbook, Mooncakes and Milk Bread, by Kristina Cho. The copyrighted recipe is available online (click here), in case you don’t have the cookbook. I will share my experiences as a mooncake-virgin.

To make mooncakes, you will need molds (either plastic or wood will work). I used molds similar to these. You will also need Lyle’s Golden Syrup and a special type of water that can be made from baking soda, but I decided to get the commercially available (click here). You will only use 1 tsp of alkaline water per batch of dough. Molds come in two common sizes, 50g and 100g. I used the larger ones, make sure to adjust the amount of dough + filling to the size of mold you have.

The dough is surprisingly easy to work with, due to the high fat content. It stretches easily and I had no issues forming the balls with the filling inside. I used 48 g dough per ball, and about 35g filling of two kinds, the pistachio-honey described in the original link, and my second batch was simpler, just almond paste (8 oz) with 1/4 cup mini chocolate chips.

My problems started during baking. For many of the mooncakes, the pattern was almost fully lost during the second stage of baking. Maybe I used too much egg wash, or maybe some other tweaking in my technique was needed. At any rate, you can see in the picture below that my first batch was not as good as the second.

I suppose that making mooncakes is a bit like baking macarons, you’ll get better the more you make them. At any rate, I will definitely be using my molds with other types of cookie dough, as long as they don’t spread too much and have a higher chance of retaining the beautiful designs. Stay tuned… And if you celebrate…

HAPPY MID-AUTUMN FESTIVAL!

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CHICKEN & ZUCCHINI STIR-FRY

Posted in Poultry by

Zucchini is a delicious vegetable but pretty tricky to stir-fry, as it can go mushy super quickly. Today I share a recipe that deals with this problem and results in a nice one-pot meal, flavorful and easy to put together. Just keep in mind you’ll need 30 minutes to draw the juices out of the zucchini slices, which is about the same time the chicken will need to marinate. Perfect timing!

ORIENTAL-STYLE CHICKEN AND ZUCCHINI STIR-FRY
(from the Bewitching Kitchen)

3 medium zucchini, thinly sliced
2 teaspoons salt
3 boneless, skinless chicken breasts, cut in 1/2 inch pieces

to marinate the meat:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons baking soda
1 teaspoon cornstarch

for stir-fry:
2 tablespoons peanut oil
1 bell pepper, sliced thin
1/2 Serrano pepper, finely minced
1/2 cup water
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tsp sesame oil
2 tsp cornstarch
salt to taste
roasted peanuts, about 1/3 cup
fresh cilantro leaves to serve

Prepare the zucchini by adding it to a large bowl and sprinkling the salt all over. Leave it at room temperature for 30 minutes. Rinse briefly to remove the salt, dry the slices over paper towel. They are now ready to use.

Marinate the chicken by mixing sherry, soy sauce, cornstarch and baking soda in a small bowl, and adding to the meat. Leave it for 30 minutes at room temperature.

Make the finishing sauce by mixing water, hoisin, soy, sesame oil and cornstarch. Reserve.

Heat the oil on a wok, add the chicken pieces and fry until golden brown on all sides. Remove to a bowl, add more oil if needed, sauté the bell pepper and Serrano pepper for a couple of minutes, seasoning lightly with salt. Increase the heat to high, add the zucchini slices, move them around for 10 seconds or so, add the chicken back, stir fry everything together for a minute. Add the finishing sauce, and heat it all together until it thickens slightly. Add peanuts, cilantro, and serve over steamed white rice.

ENJOY!

to print the recipe, click here

Comments: I really like the fact that marinating the meat and prepping the zucchini takes the same amount of time. Once that is out of the way, dinner will be ready in minutes, and all textures will be perfect. The zucchini cooks so quickly that you can also add it together with the finishing sauce and just heat it for a few minutes until it all thickens, making it even simpler. If you like more heat, add Sriracha or any other type of chili oil. Of course, for most people garlic and onion sauté with the bell peppers will be great too. As I always say, your kitchen, your rules… But definitely give this a try, you will not look at zucchini stir-fry the same way…

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MEET THE PRINCE!

Posted in General by

We are thrilled to introduce you to our new family member, Prince Freckles. Prince was born on June 12th, and joined our home 24 hours ago. Having a puppy is like falling in love with a special someone. Everything makes you smile, fills your heart with joy, and you cannot quite understand how you’ve lived your life without that being as part of it. We are absolutely smitten by this bundle of energy. His heart-shaped nose, his delicate black spots very similar to those of our dear BogeyQT. In less than 24 hours he learned to go down the two steps from kitchen to TV room, which scared him beyond belief at first. He almost did a full body flip the first time, and how we wish we had captured it on video! The images are already so many, as I type this post they fly through my mind and I cannot stop smiling. We needed him. And he is here. Welcome to the Bewitching Kitchen, Little Prince!

INCREDIBLY SIMPLE: KOREAN CHICKEN THIGHS

Posted in Incredibly simple, Poultry by

Mix a few ingredients, marinate the chicken. Grill. Done. It will go into our rotation, which tells you how much we loved it. Spicy to the right level. Sweet to the right level. Tender and moist.

KOREAN CHICKEN THIGHS
(from the Bewitching Kitchen)

8 boneless, skinless chicken thighs
3 tablespoons Gochujang sauce
3 tablespoons soy sauce
2 tablespoons honey
2 tsp toasted sesame oil
1/2 tsp salt plus more to taste

Mix all ingredients for the marinade, whisking them well. Add the pieces of chicken and move them around to coat each piece with the marinade. Leave it in the fridge from 2 hours to overnight.

Sprinkle a little more salt on the pieces of meat and grill until done, about 7 minutes per side, depending on how hot your grill gets.

ENJOY!

to print the recipe, click here

Comments: Two of my best buddies are Gochujang and Sriracha. I like to drizzle Sriracha over turkey burgers or other things ready to eat, but Gochujang I prefer to cook with. I find it a bit too strong on its own. In this marinade it is the dominant flavor, but unless you really dislike spicy food, it is not overpowering. I was quite amazed by how tasty leftovers turned out even when tortured fora couple of minutes in the microwave. We had them with air-fried zucchini (which I did not do a good job, over-crowded the basket and they turned out mushy), and British-style roasted potatoes (Sally pats herself on the back, they were perfect).

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