As I recently mentioned, Celia sent me a perfect birthday gift last month. I shared with you my first homework under the guidance of Josey Baker, a loaf of his Olive Bread. It was a super simple no-knead recipe. So simple that a 5-year old under the influence of too much candy and a cup of coffee stolen from Mom would be able to make without any problem. The following weekend I baked a variation of that loaf with sesame seeds in the dough. But, that time I decided to incorporate one cycle of folding at the end of proofing. Just that single cycle of folding gave quite a bit more structure to the bread, so consider doing that if you like to experiment with his recipes. And, here it is…
BREAD NUMBER ONE: SESAME LOAF
Josey suggests coating the bread in sesame seeds before baking, but I did not do that because I find that many seeds go to waste as they fall off during baking. Also, I prefer the texture of the crust without them. The little seeds you see here and there are just saying hello from inside the dough. Be polite and say hello back to them, ok?
You can find the recipe, published with permission from Josey Baker, by following this link.
BREAD NUMBER TWO: BLACK PEPPER ASIAGO CHEESE SOURDOUGH
It was time for me to go the whole nine yards putting my sourdough starter to work after a long hiatus in the freezer. What could be better than a very unusual formula using black pepper and chunks of Parmigiano in the dough? I modified it slightly, using Asiago cheese instead, and adding almost twice the amount of cheese called for in his formula. Part of it shredded, most of it in small chunks. Take a look at my baby, as it cooled over the rack:
This was a pretty spectacular loaf of bread. I had never thought of adding black pepper to bread dough, but it provided a very mysterious taste, not clearly associated with pepper. That flavor intensified in the following days, by the way. A winner. Definitely a winner. This bread baking adventure got me soooo excited that I baked another loaf next day, can you imagine that? So, without further ado…
BREAD NUMBER THREE: HEARTH SOURDOUGH
This was a special loaf because I baked it for a colleague from the Department of Biology. She is originally from Germany and often complains that it’s impossible to find great bread in our town. Ok, we do have a Panera, but I imagine she shares the same views we do on their breads. Barely ok. Nothing to compare with those incredibly delicious, hearty breads from bakeries in Europe. So, Phil thought we should surprise her by baking a special sourdough loaf as a gift. Once my Black Pepper Asiago bread turned out so well, I immediately mixed another batch of dough, but kept it simple just to be safe. On a Monday morning, 5am, there I was baking this loaf, which stayed overnight in the fridge after shaping. As I said before, Josey provides all types of alternative schedules to allow you to bake bread. You can find a slightly modified version of the recipe with a jump here.
I can tell you that nothing beats the smile of a person who is at the receiving end of a loaf of bread, still warm from the oven! Especially when she had no idea it was coming. A great way to start our week…
I hope you enjoyed this triple bread series. Of course, I should thank Celia once again for her gift that ended up introducing me to Josey Baker’s world.
Life is good!
ONE YEAR AGO: Chestnut Flour Sourdough Loaf
TWO YEARS AGO: Kinpira Gobo and Japanese Home Cooking
THREE YEARS AGO: Walnut Sourdough
FOUR YEARS AGO: Thai Chicken Curry
FIVE YEARS AGO: Zen and the art of risotto