I received a fancy bundt cake pan for Christmas. Have you ever just wondered what the heck a “bundt” is? Whenever I hear the word bundt I’m reminded of the movie My Big Fat Greek Wedding. There’s a scene where the anglo American parents come to meet the Greek girl’s parents PLUS her huge extended family which they weren’t expecting to meet for dinner. The non-Greek mom brought a bundt cake for dinner. The Greek mom is staring at it like “What the heck is this?” and she eventually asks what it is. The other mom says “It’s a bundt.” Confusion, jumbled pronunciations (“boont?”), and eventually a gracious thanks is extended. As the Greek mom turns to bring the cake to the house, she says to her sister “there’s a hole in this cake.” So funny. I love that movie. I should watch it later.
But yeah, a bundt cake is essentially a cake with a hole in the center. It’s a variation of a flute plan. The word bundt is of German origin. I found a few definition variations. One says that it’s from the word bund which means turban. I guess you could say that is referencing the shape of the cake. Another site says it’s short for the German word Bundkuchen (Bund for “tied together” and Kuchen for “cake.” Whatever the case, they are usually delicious cakes and I wanted to bake one especially since I got the fancy pan and hadn’t used it yet. And, since I was going to visit the very people who gave me the pan, I thought it fitting that they be the recipient of the first cake I baked in it. It’s a really pretty pan. The design is named “blossom.”
I wanted to try a red velvet cake so I found a recipe online that looked decent enough and also didn’t require any sour cream because I didn’t have any. I did have cream cheese so I also looked for a recipe with a cream cheese center. I made the batter and almost added more eggs than it required simply because I lost track of what I was doing. I even had everything “mise en place” but I still managed to use eggs from the carton rather than from where I had previously placed them. Baking is not for the forgetful I will tell you that. I saw my two eggs sitting there and panicked that I didn’t add the eggs. I cracked one open and put it in my stirred batter only to then notice the two empty egg shells sitting by the mixer. Argh! I immediately scooped out the egg yolk and then poured the egg white off the batter. Whew. Close one. (In retrospect, one additional egg might have helped with moisture because the finished cake had dry edges. Maybe next time.) When I added the red dye, I snapped this picture. Doesn’t it look like blood?
I slathered shortening inside the bundt cake pan and prayed the cake would release. I should have floured it, too. Oh well. Most of it came out. I baked it a little too long because the middle didn’t seem quite finished, but in doing so dried out the sides. Thankfully most of the cake released and the small bit that was stuck came out in one chunk. I just pushed it back onto the cake like it were a puzzle piece fitting into its place. You can see in this image where I did that. It didn’t look bad overall though so that was a relief.
While the cake was cooling, I made a glaze with faux white chocolate (candy melt). It looked so pretty after I poured that onto the cake.
Now that I’ve had time to think about this cake, I don’t know that I would make the same recipe. It was good just not great and I think that’s because a red velvet cake really needs more than oil to make it moist. It needs yogurt or sour cream to really add that extra oomph. The cheesecake type center though was really yummy and I think I would add that again the next time I make a red velvet.
My brother wants me to make a chocolate macaroon bundt cake. We used to have those as kids. There was an actual box mix my mom would use and this is what my brother remembers fondly. I should make him one from scratch and ship him the fancy cake with a hole in it. Opa!
They call it the Polar Vortex. Basically, the North Pole and the South Pole are duking it out and the North Pole is winning by sending bitter arctic air over the region. We’re talking frigidly cold here in Northeast Ohio. Brutal. We haven’t seen temps over 25 in days. As I type this, it is 19 degrees with a “feels like” 10. According to my weather app, we may get to 30 degrees on February 20th. It’s only the 8th. When you add in the pandemic and lack of opportunity most days to pretty much go anywhere or do anything outside of our house or neighborhood bubble, you have some seriously stir crazy people in my house. While I am super grateful my family and I are warm and fed and relatively healthy, I just miss the old days when we could go visit people regularly, dine out, have normal date nights, or even just take the kid to the freakin’ McDonalds playland to burn some energy. I cook. And clean. And wash dishes. And repeat the cycle multiple times a day. I wash so many dishes my hands are numb and cracked and it seems like my dishwasher always needs emptying. I know others have it worse and I’m not trying to compare or say somehow that my life is so challenging. I know it’s not, but is it ok to admit I’m just plain burned out?
K is back at school – thank God – so at least I have some breathing room to do things for myself like write this blog post. I’m also trying to get into the practice of writing more frequently because honestly, you can’t be a writer if you never sit down and actually write. I have had a goal of writing a book for some time, but never really could get it together to do the work. For me, I have so many ideas but no discipline so this has been good for me. Additionally, I have given myself permission to write freely about whatever I want. Right now, it’s not important if I don’t have a specific book or idea in mind. It’s ok to explore all of those ideas. I believe at some point something will start to evolve and I’ll have an AHA! moment and something organically will start to evolve. Or I’ll just end up with a bunch of “rando shit”, but what else am I doing?
Oh wait – I’m painting. And staining. And I have all these home projects to work on. And CLEANING. And then there’s baking. And keto. Did I mention I was trying to eat more keto style/low carb for health and weight loss? That has put a damper on my cookies and cakes and bread making. I’m still getting it it here and there. So much to do, how could I possibly be bored or complaining about going stir crazy? What can I say — I’m a first-world, whiny human being.
But now back to baking since this blog is supposed to be about that. I have done some baking since Halloween – cookies, a pie, a cake – and this week I have challenged myself to working on Sonic the Hedgehog sugar cookies for a very special little boy’s upcoming 5th birthday. That is proving to be involved, but I love it and so far things are working as planned. Let me just go through each project.
Thanksgiving. I made a pumpkin pie. My daughter professed to loving pumpkin pie but apparently she only loves pumpkin pie if it’s the frozen variety that you put in the oven and voila – done. She did not love mine. Oh well. It was your standard Libby variety from the back of the can. I did make the crust and took some extra time cutting out leaves for decoration. Oh, and I made some rolls, too.
Ah Christmas. Last year, pre-Rona, I hosted a cookie making party at our new house and the ladies in my family came over to make several varieties of cookies. It was really fun and I was looking forward to hosting the second annual cookie making party but nooooooo, the damn Rona had to ruin that. I still wanted to make cookies so I decided to make them for family and neighbors. Who doesn’t love cookies? I challenged myself to make snowflake sugar cookies with a specific pattern and then duplicate the design on each subsequent cookie. I really loved how they came out.
A gingerbread house was definitely on the agenda. My daughter drew a picture and we tried to make it happen. To me it looks more Southwestern than castle, but we had a good time decorating. My husband wanted to participate, but I was a bit too type A for him. I had an idea in mind and I didn’t need help executing. Except I really did. I must play better next year so we are all involved and it becomes an annual family event.
My husband also had a birthday at the end of December so I tried my hand at an anti-gravity cake. This is a type of cake where it looks like part of it is defying gravity. I went with the M&Ms flowing out of a bag concept. That was totally fun although way too much sugar. I mean candy on top of cake is just delicious but so over the top sweet. Still looked super cool. The trick is a straw/dowel inserted into the cake and covered in frosting. I loved the Kit Kat border. And for extra fun I colored the icing on the inside to match the colors of the M&Ms. The cake was a total hit!
Oh yeah, and those Sonic cookies. A neighbor’s son is turning 5 in a week or so and the birthday theme is Sonic the Hedgehog. She priced custom cookies and the cost was a bit on the high side. She jokingly asked if I thought we could pull it off and I said ummmm, not sure, maybe…totally! Ok, I wasn’t sure if I could do it, but I remember reading about a reverse transfer method on a baking site and then I realized I could probably modify the process to make the cookies she wanted. I am halfway there. The cookie dough is chilling out in the fridge and tomorrow I will execute. I can update this post then with my final “Nailed It” cookies, but in the meantime I’d like to share my process on a high level. First, I took a screenshot of the Sonic cookie I was trying to copy. I copied that image several more times and put four images into an application (Picstitch) so I could have four images on a page. I then took that image into my word processing app and duplicated it so there were eight images on a page. That was my template. I put parchment paper over the template page and taped it down on my counter. Using edible markers, I traced over the image until I had the number I needed. I then mixed up the royal icing, colored it, and left it overnight to develop. If you did not know, the color takes a while to reach optimal color or darken in intensity, especially deep colors like royal blue or black. These colors are tricky to get right as they often look lighter than the desired effect. The next day, I added a little more gel color to the icing because the blue and black were looking more regular blue and gray. I then piped the outlines of each image and later filled them in. This is where I left it. I think they look pretty good and while there’s still some work to do, it should come all together. It may not be perfectly “nailed it”, but it will do nicely. And also I’d like to point out if you haven’t figured it out yet that this has been quite a labor-intensive project. No wonder cookie bakers charge so much. My husband told me they do make machines that you can buy (cost a pretty penny) where you enter the design you want and then it prints out edible images which you then simply put on the cookies or it stamps them – I can’t remember right this second. This would be different from simply an edible printer. He thinks I should get one. I think not. I like doing things by hand. I am not sure I want to get into the cookie business anyway – there is so much competition in this area. Anyhoo, check out these pictures of my process thus far. I’m pretty happy with things so far.
There you have some of what I have been doing baking wise. I would say I’m still not ready to make this a side hustle, but I probably should really consider it even with all the competition around. We could use some extra dough (get it?) now that we are only a single income family. That’s it for now. Toodles.
UPDATE – Final cookie pics as promised. Not as neat as I’d like and I see all the flaws, but I still am super jazzed with how they came out.
It’s been a while since my last post. I was tempted to ditch this blog entirely, but now I find myself wanting to write again and what better reason to start writing than to bake a lot of things and discuss all the things about baking that I love. I don’t know that I’ll ever make money at this either, but it’s not about the money. And I can say that now because I have an awesome spouse to support me while I figure myself out. And, I have a little time on my hands when I’m not cleaning, cooking, or trying to keep my six-year-old kindergartener out of trouble while pushing her to learn to read and write during this pandemic.
Let me back up. It’s been a crazy time in my life. My mother died unexpectedly at the end of September. I knew her health was poor, but I didn’t realize she was that close. One little infection + major dehydration = septic shock and multi-organ failure. It sucked. I’m still dealing with those strong emotions but they’re less intense as time goes by. I’ll have these moments where I’m doing great but then something will trigger a memory or something awesome (or not so awesome) will happen and I’ll want to share it with her only to remember she’s not around any more and it sends me into that deep pit of despair. It’s a dark place that I scramble to escape from because it’s messy and I hate it. It is what it is.
And if life wasn’t crazy enough, my husband and I decided it was time to leave the Colorado we loved but didn’t like any more and head to Ohio. His father and family live in Ohio and we thought it was time to make the move. I mean, the man is almost 87 and our child’s only biological grandparent left. We still have her step grandma (my step mom) thankfully, but Frank won’t be around forever. Or maybe he will. He’s stubborn and crazy and some of the things he says…
So, I quit my job of 13 years, we packed up our house, sold it to the first people who looked at it on the first day it went on the market (I’m talking only one showing which was totally crazy!) and left. The day we had to be out was the WORST day of my marriage, but we’ve both chosen to let that one go. It was so hard. If you can afford it, don’t move on your own. Don’t just hire movers and get your own rental trucks. Hire a company that can accurately estimate how much room you’ll need for all of your shit and then cart it there for you. We left so much behind. Sigh. Special shout out to our awesome neighbors who jumped in to help when it was clear we weren’t gonna make it.
Speaking of leaving, we left town on a snowy day at the end of November. We were a caravan of two – my husband driving a large rental truck with a ramp towing my car and me in the hubs pickup truck pulling a small rental trailer. I had the dog and the fish. That was not totally fun but not not fun either. (Double negative. Tsk tsk.) We sent the kiddo with her auntie on an airplane ahead of us. The thought of driving three days with a small child? No thanks. We made it in three days just in time to sign the papers on our new house. Exciting times. We had Thanksgiving at my sister-in-law’s home and we hosted Christmas brunch at our house. I even had a Christmas cookie making party with all of the girls in my family. It was great and I hope the start to an annual tradition.
Just as we started getting settled and into a rhythm with our daughter’s school routine, my husbands work from home schedule, seeing family, trying to make friends, and dealing with the unusually mild winter as it was readying for spring, Covid 19 came on in and put us all on lockdown. We had our daughter’s family birthday party at our house on March 8th, her birthday at school on 3/10 (my birthday too as a matter of fact) and by the next afternoon they’d closed down the schools in anticipation of the stay at home order. Craziness. I did make a Frozen 2 cake for her birthday to make this baking related.
I’ve baked all sorts of things. Cakes. Cookies. Bread. A nut roll. Not all of it has been great. Most things turned out. Still trying to figure out what I’m doing with my baking though quite honestly it’s just fun and takes my mind off of being stuck at home. Things work out as they should, I guess, as I’m here for my daughter who is not getting the kindergarten she deserves, but we’re doing the best we can. I know we have it good compared to others, but I still miss the way things were when I used to feel relatively safe leaving the house to buy groceries or browse the aisles at Home Goods or the local thrift store. Also I had goals that I sort of put on hold, such as writing. This blog helps with that. I just need to do it. Stop making excuses.
I decided to bake today. Peanut butter chocolate chip cookies. Those turned out great. The macarons? Not so much. Once I’m over my feelers being hurt at how crappy they came out (third time not a charm), I’ll try again. And hopefully I’ll keep writing. I do have to make a cake this week for my father in law’s birthday. That should be fun.
I made this cake for a friend’s birthday. I decided to challenge myself and man, did this cake fit the bill. I’ll post more about the process later. In the meantime, here’s the cake. Was it perfect looking? Nope. Did it taste good? Yep. Chocolate with Swiss meringue buttercream and marshmallow fondant.
It’s work keeping a starter alive. I just kept forgetting to feed it. I let it go for a couple of weeks and it has this funky liquid on top. They call that “hootch.” Yep. Alcohol. I poured it off, added more flour and water, and transferred to a clean container. A couple of weeks later (yesterday) and it was time to bake. Here’s the result.
Probably the prettiest bread I’ve made this far using the cast iron Dutch oven method. Do you like the lighting? It was 6:45 in the morning and I was feeling artistic – as much as one can upon waking without any coffee yet. Happy Sunday.
7/1: I’ve been in a baking funk. The word “Funk” comes to mind as I sit here in this gymnastics studio waiting for my kid to finish her class. As in funky feet. I digress. Maybe it’s been because I just have too many things going on and I prefer having uninterrupted baking time which is super challenging with a kid (or spouse) around. Anyhoo…
A couple of weeks back I decided to challenge myself. It would definitely not be a bread bake. I wanted something different but challenging. I settled on making a tall cake. I figured since I still wanted to keep the spirit of my blog intact – the spirit of learning new things, that I would pick a random recipe from The Book. I chose pastry cream. Seemed like a good challenge plus it would go great in between cake layers.
7/14: Finally circling back to this draft and determined to finish it. So yeah, I made a huge cake. I settled on 6-inch vanilla cake layers and filled each layer with the pastry cream and fresh blueberries. Pastry cream was not terribly difficult but it’s one of those things that can go wrong at any minute. Egg yolks, sugar, cornstarch go with hot milk and vanilla but you have to time it right and keep it moving or you’ll have a mess on your hands. You have to get the milk and vanilla nice and hot, remove from the stove, and then temper with the egg mixture. All this means is you have to slowly add the hot milk to the egg mixture while constantly whisking until blended. Add the milk too fast and the eggs will scramble and no one wants that. Then you put everything back on the stove and boil the mixture, whisking constantly. Fail to whisk enough can cause the mixture to curdle and you’ll get lumps. (Hand raised that this happened to me.) Fail to boil long enough and you’ll get runny cream. I ended up putting my batch through a strainer at the end and it helped a little. The end result was still pretty delicious.
Finished pastry cream
Assembly was a challenge. I made four 6-inch rounds and once cooled, evened each round out and then cut in half. I did a so-so job as some of my layers were uneven. I did an extra step of making simple syrup and sprinkling each cut layer with the syrup to ensure moistness. I think I lost a layer due to excess moisture because it crumbled in my hands when I went to assemble.
So, I had the cake layers, filling, and blueberries and it was time to assemble. I have seen enough cake videos to know that I needed some sort of support system but I did not have dowels. I fashioned some out of very thick straws I had – cut them to size. I put them into the fourth layer but in retrospect it didn’t work because the straws weren’t sturdy enough. Hence the Leaning tower of Pisa inference.
Here are some pictures of the assembly process.
Now to the decorating. I had this idea to do an ombré style cake in shades of aqua/teal blue. That also didn’t quite work as expected so I just improvised. it ended up all looking the same but it wasn’t awful. I didn’t make enough frosting was the lesson there.
And finally, I practiced my piping. Because I hadn’t made enough frosting, I had to thaw some frozen frosting I had from a previous bake. Worked out great. My piping could still use some work. Practice makes perfect.
Here’s the final view plus a bonus cut out view. The cake was delicious. Was it perfect? No. Was it awesome anyway? Totally. Did I break out of my baking funk? Yes! It was fun and I can’t wait to try again.
Here I am. Lots has happened since I last posted. Travel. Life. A case of the lazies. I’ve missed blogging about recipes that I’ve completed what feels like months ago (I think six maybe) and well, I’m just behind. And maybe I need to rethink what this blog is about. Also, I’m tired of following the book one recipe at a time. There’s been a ton of bread and many recipes are similar with slight tweaks… and I think maybe that’s what this blog needs. Tweaks. Not to be confused with twerks. Just saying.
So, while I rethink this blog, I’m just going to go all “stream of consciousness” and talk about the baking I have done. And of course it’s bread, but it’s not a recipe from the book per se though interestingly it is very related.
Let me back up. My husband went to visit his bestie from New Hampshire sometime in April. I don’t remember when exactly. His buddy – who was his best man at our wedding – is a foodie but not the overly obnoxious foodie type. He just loves good food and he and his wife can really throw down a “bad ass meal.” He is also the type that likes to master whatever it is he’s learning about. And – he’s fun to hang out with to boot. Anyway, Eric’s recently started mastering sourdough. I mean, not just make sourdough in a bread maker from a mix. Oh no. I mean get a mill, grind your own shit from top quality grains, and capture wild yeast type of mastery. Admirable. If I had more time, I’d probably do that, too.
Eric knows I’ve been baking so he sent the hubs home with a starter batch from his “42 Highfelds” proprietary blend. My first thought was “what the hell am I going to do with this?” Eric texted me a picture of his bread that he’d made while my husband was there. They were amazing rounds. I mean, top quality. See for yourself.
He also sent me a link to some YouTube videos he referred to when he was getting started. (Here’s an example: https://m.youtube.com/watch?v=Jdb63_3vMu0 ). I watched but nothing was clicking. I mean, I wasn’t to that chapter yet! (I need to be more flexible.) Turns out, he had a biz trip planned to Colorado and he was going to stay with us the following week.
Whenever this man comes to town, his friends come out in force. I swear they’d have a parade if they could. (I exaggerate.) This time was no exception – loads to do and he still wanted to bake bread. I wasn’t sure we’d (he’d) have the time, but we made it happen. I learned a few things along the way including you can use Alexa as a timer. Handy. Also, you can make a delicious bread yet another way that produces really delicious bread.
Here’s that result:
Was it perfect? Nope. My basket (brotform) is fairly new, unseasoned, and not made of plastic. The dough was wet, sticky, and aggressive. It was a warm day for the bake and the proof was large. It almost overflowed the basket. When we put it in the super hot ceramic pan (500 degrees), the dough stick stubbornly to the basket and the result was an uneven turn out of the basket. The dough just did not behave. Bad dough! It happens. I personally thought that bread tasted amazingly delicious – like bakery quality good. Chewy outside, soft and spongy inside. Perfection.
I decided to try it on my own a couple of weeks later. I was unsure how best to do it, so I just found several videos and followed them. I was confused. Nervous. Not sure my additions would hurt or hinder the end result. See for yourself
Not bad! I did forget to lower the temp halfway through so oops. Progress not perfection, right? It was still very delicious though perhaps a bit salty.
The last time I did this I decided not to follow a technique per se and instead just winged it. I guessed on salt, texture, proofing times…pretty much all of it. Here’s my result.
Although I lowered the temperature halfway through, I second guessed myself on whether the lid was on or off and I think I left it uncovered too long. I actually could smell the burning top so I took the bread out of the oven with about ten minutes left of baking per the timer I set. I knocked on the bottom of the round and heard the expected hollow thump sound and knew it was done so I took it out early. This bread had to travel from here to my step mom’s place in Florida the next day. I let it cool completely and then wrapped it the next morning in parchment paper. Then I put it in a paper bag which I folded and then slipped into my backpack. After traveling all day, the bread was still fresh when we got into Orlando about 9pm. I was so proud. I wish I’d had eaten it sooner but it was all things considered pretty great. I tried butter and jelly. A nice Brie would have been better. Yum. Anyway, I had her freeze it so she could enjoy it later. I hope she does.
There you have it. I just fed the starter today. I’ve been trying to do that at least once a week. I read that the active yeasts start to die off after about three weeks without a feeding so doing so weekly insures the active yeasts remain which you need for a good rise. Feeding just means you give it more flour and water which is pretty simple. Really simple. Ah science. Anyway, I encourage you to try it if you have the patience and commitment. If you want a bit of direction or some starter (live locally for the starter exchange), just send me a message and I can give you more details along with links.
I’m doing something novel here and writing about a recipe the day I actually made the recipe. I mean, I’m something like five recipes behind in my blogging but I’m forging ahead. Anyway, it’s novel because I’m a mom to a five-year old child, a woman with a full-time job (ish because I’m at 90% FTE but it’s pretty much full time) who actually finds herself with “me” time on a girls trip to the mountains. No one is asking me for anything. No one is expecting anything of me. It’s awesome. And novel because it’s a rare occurrence. A lovely moment in time to reflect and appreciate the things in my life and enjoy a much-needed break.
This recipe is the first of the advanced yeast and enriched breads chapter in the book I’m following. (Reminder for those who haven’t read my earlier posts that I’m following the Culinary Institute of America’s textbook on baking and pastry and I just started chapter 2.) It requires the use of two things that are new to my bread baking. The first is a soaker. This is simply a bunch of dense grains and seeds that are placed in liquid and allowed to plump up overnight or at least 6-8 hours. The second is the use of pâté fermenteé which means “old bread” in French. In the past, the practice was to save a bit of dough from the bread you were making that day to use the next day or another day as a starter to the next bread bake.
I decided to try this recipe up in the mountains at a high altitude to see if I could produce a quality loaf. I also knew I’d have the time to focus and honestly, I wanted to share some tasty fresh bread with meats, cheeses, and wine with my girls. So, the soaker part was easy. Flax seeds, sunflower seeds, and a nine grain cereal mix (Ezekiel 4:9 almond brand) were combined with water and left to soak overnight. There was just enough water to soak into the grains and seeds to fluff them up. If you’ve ever soaked any sort of bean overnight before cooking, it’s pretty much the same thing. Next, I had to address the old bread, namely I didn’t have any. So, after I got situated at the cabin we rented for girls weekend, I made a basic lean bread which if you remember lacks fats of any kind and consists of only flour, yeast, water, and salt. I set aside a chunk of the raw dough, wrapped it in plastic wrap, and put it in the fridge. I baked the remaining dough into a small round and it was good. A little misshapen perhaps but perfect otherwise. I’d show you a picture but I forgot to take one.
The next morning, I checked the dough in the refrigerator and realized part of it had expanded beyond the plastic wrap and was exposed to air. Pity. It means that the exposed bit was hardened and had to be pinched off and tossed away. It also meant that the old dough bit was a little shy of what I needed for my bread. Not much though so I just decided it was good enough and I would just keep going. The soaker was ready to go. It looked a little like ground beef said both of my friends. It kinda did. Time to do this.
Bread and wheat flours measured. Water, salt, barley malt syrup mixed together and then added to the flours. Note that I skipped bringing my stand mixer so this was going to be done all by hand… and no yeast. Say what? The pâté fermenteé is what served as the yeast or starter to my recipe. I had to incorporate the old bread into the new bread and knead for a bit, add half the soaked grains, knead some more, add the remaining grains, knead some more, and then knead until it was the right consistency. It’s a work out! I even enlisted one of my friends to knead. Here’s what it looked like when I was done kneading and after the bread did its bulk ferment/proof thing.
I decided I wanted to make a loaf instead of large rounds so I brought my Pullman pan with me to do this. I had to guess on quantities. I went with a quarter of the recipe and figured that I’d have enough for a two-pound loaf. The dough went in the Pullman pan for the final rise. It could have been more but I was fine. It didn’t rise as much as I’d hoped in the final proof but it was going to be a sizeable loaf. One thing I hadn’t factored was a cold kitchen. I had to run one of the ovens (two ovens are just awesome) to try and keep the area warm so my bread would rise. I let the dough hang out for about 75 minutes in total before I baked it in an oven with steam. To create steam I placed a baking tin in the oven while it reached temp. When I put in the bread (lid oiled and on pan), I added some water to the tin to create steam and closed the oven. One of my friends asked me why you add the steam. It’s twofold in my mind. One reason is to increase moisture and the other reason is to make a nice, crispy crust.
The load took about 30 minutes in a 475 degree oven. I thumped the bottom and listened for the hollow thump sound a finished bread makes. Knock knock knock. The finished product is a thing of beauty. Soft, warm, delicious and excellent with fancy cheeses and meats. It would also be great as rolls or sliced and toasted. Overall, this is a really satisfying multigrain bread with a crispy top and chewy center. I’d definitely make it again.
Now back to my wine and break before it’s time to cook the steaks. I’d grill but I’m afraid of gas grills for some reason. It is what it is. Plus it’s snowing. No thanks.
It’s been far too long. With a kitchen renovation, important birthday milestones and planning for parties, I just haven’t been in the right headspace to bake (or blog) and/or I haven’t had the actual space since I was without a kitchen for two weeks. I did manage to put together a fun Holi-inspired cake using a box mix cake and my tried and true buttercream recipe but I don’t consider box mixes baking. It is but it isn’t.
This weekend I am jumping back in. I’ve decided to skip the last recipe in chapter 1 (jelly donuts) for now and start chapter 2, Advanced Yeast Breads and Rolls. The first recipe is for a multigrain bread which uses a soaker AND something called a pâte fermenteé. A soaker as far as I can tell is simply some grains and seeds in a liquid that are left to soak and expand for a period of hours or sometimes days. The reason to do this is that some grains are very dense and can suck the moisture out of your bread so this ensures the grains have soaked in the moisture and will help not hinder gluten development. A pâte fermenteé (“old dough”) is pretty much leftover dough that has fermented for at least 6-8 hours if not more in the fridge that is then added into the fresh dough mixture. I think it’s done to add flavor and richness. I aim to find out. To complicate things, I’m going to try this recipe at high altitude – 8200 feet – in a kitchen that isn’t mine and I’m going to knead it by hand. Girls weekend. Stay tuned. I hope I’ve figured out the correct measurements.