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Apr 26 20

Bagel (half recipe)

by Ben

Half recipe so we don’t make too much. Makes 6 large or 12 small bagels.

Total time: 2 days, or 2 hours + 1 hour + overnight to 2 days in ‘fridge

Sponge

  • 1/2 t instant yeast (0.06 oz) or 0.17 oz cake yeast or 0.11 oz active yeast
  • 2 C bread flour (9 oz)
  • 1 1/4 C water (10 oz), room temp
  • plastic wrap
  • 4 qt mixing bowl

Dough

  • 1/4 t instant yeast (.027 oz) or 0.08 oz cake yeast or 0.11 oz active dry
  • 1 7/8 C bread flour or high-gluten flour* (8.5 oz)
  • 1 7/8 t (0.35 oz) salt
  • 1t malt powder or 1 1/2 t malt syrup, honey or brown sugar
  • 1 sheet pans lined with parchment and lightly misted with spray oil
  • bowl of cool or room-temp water for testing

Finishing

  • 1 T baking soda
  • large wide pot, filled at least 3 inches of water
  • cornmeal or semolina flour
  • sesame seeds, poppy seeds, salt, dried minced garlic or onions
  1. Make sponge by mixing yeast and water in bowl. Let it sit and foam (10 min)  if you are not using cake flour. Add flour, mix until a smooth, sticky batter. Cover with plastic wrap. Let it rest about 2 hours. You want it to double in size.
  2. Add extra yeast, then add 1.5 C of flour and all the salt and malt. Keep stiring or mixing until it forms a ball. Use the remaining 3/8 C to stiffen the dough.
  3. Knead at least 10 min (or 6 min by machine) The dough should be firm, but still smooth. Windowpane test and register 77-81° F. If dry and rips, add a few drips of water.
  4. Put into 4.5 oz pieces or 2.25 oz for smaller.
  5. Form either with poking a hole and rotate thumb inside until desired shape. Or make into a rope and then press overlapping pieces.
  6. Place on pans, 2 inches apart. Sit at room temp 20 min.
  7. Test at this point to see if it floats in the water in 10 sec. If not, then let sit another 10-20 min and test again.
  8. Retard in refrigerator overnight to 2 days.{8 hours – 2 days later}
  9. Heat oven to 500 F.
  10. Heat water to rolling boil. Add baking soda.
  11. Boil bagels 1 min on one side, 1 min on the other. To make them more chewy, let boil 2 min per side. If you want to top the bagels, do so after boiling.
  12. Line the pans with the semolina / cornmeal.
  13. Bake about 5 minutes at 500 F, then rotate pans 180 and switch shelves and reduce to 450. Want golden brown bagels.
  14. Cool at least 15 min before serving.

Makes 6 large or 12 small bagels

Adapted from Bread Baker’s Apprentice

Jan 1 20

White Sandwich Bread

by Ben

From Dell Fattoria Bread [40]

  • 4g instant yeast
  • 236 g (1C) water
  • 315g AP/ wheat Flour (~2C)
  • 7g salt (1t)
  • 4g sugar (1t)
  • 20g olive oil (1.5 T)

Sponge:

  1. Combine half flour with yeast and water. Sit until there are bubbles on top (20-30 min).
  2. Whisk salt, sugar and remaining flour in separate bowl while waiting.
  3. Add oil to dough after bubbles have formed.
  4. Add dry ingredients to combine (1 min).
  5. Use dough hook to come together (6 min).
  6. Turn out dough and knead a few times, then put in bread bowl that is covered.
  7. Proof for 1½-2 hours
  8. Shape loaves, sit 10 minutes. (Good boy! Staaaaay!)
  9. Bake 375° for 50 minutes. Want golden to mohogany. Tap bottom and see if hollow sound. Internal temp of 200-210°F (on planet Earth at 1atm).

 

Dec 22 19

Cheese Ravioli

by Ben

Cheese Ravioli

Dough:

  • 1C semolina Durum flour + 1C “00″ flour or 2C (220-240g) AP flour
  • pinch of salt
  • 3 large eggs at room temperature
  • 2T olive oil
Filling:
  • 6-8 oz mozzarella
  • 12 oz sheepsmilk ricotta (preferred, but cow will suffice)
  • 1/4+ cup of Parmigiano Reggiano
  • 4 Tbs minced Italian Parsley leaves
  • Black Pepper corn
  • Grated Nutmeg

 

sauce: brown butter, possibly with sage

Some other ideas:

https://www.foodandwine.com/recipes/four-cheese-ravioli

Jan 1 18

Fresh pasta

by Ben

93g AP flour per egg to start, add more as needed
So 3 eggs = 280g AP flour (170g egg, after cracked in)

On Jan 1 , 2018 had to add 30g more flour

Nov 22 17

Michelle’s cranberry sauce

by Ben
  • 12oz (340g) bag of cranberries
  • orange
  • 1 C sugar
  • orang cry e juice + water to make 1 C
  • 1 cinnamon stick
  • 2 cloves (optional)
  1. zest half the orange. Make sure there is no pith
  2. squeeze out orange, removing seeds. Add enough water to make 1 C (tried with 1½ and it was too liquidy)
  3. put water, orange juice and sugar into pot and bring to boil
  4. add cranberries, zest and spices and simmer 10 min, until the berries explode
  5. fish out cloves and cinnamon stick

2019 – one small stick for 12 min was too much cinnamon. Needs A lot less.

Sep 3 17

Fig jam

by Ben

Aug 16, 2016:
810 g or 1.78# figs
267g sugar
3.5 T lemon juice
1/4 C brandy

Started 200g sugar

Sept 3, 2016
Bowl is 310 g
1839-310=1529g of Calimyrna figs
500-509g sugar
6-7T lemon juice
Fig leaf
3 pinches of salt
1/4 C whiskey. Meh. Added a couple gluts of brandy and perked up.

Along with some extra sugar.

Whiskey goes best with over sweet fruit.

Sept 3, 2017
445g figs from Pop’s garden
148g sugar
2T lemon juice

20 min simmer, mashing as I went. Blended well.

Added 1/4t cognac (VSOPP). Only a smudge in teaspoon twice. “The very best fig jam”

Apr 2 17

Vegan frosting

by Ben

Our go-to vegan frosting. Pairs well with chocolate cake, like the dump-it.
read more…

Dec 18 16

hot chocolate mix

by Ben

A wonderful treat that is quick to put together.

From Smitten Kitchen

http://smittenkitchen.com/blog/2014/12/decadent-hot-chocolate-mix/

Yield: Just under 1 3/4 cups mix, enough for 9 cups; packs up well in a 2-cup jar

  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (8 grams) cornstarch
  • 3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
  • 1/2 cup (40 grams) cocoa powder, any kind you like
  • 1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
  • 1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt
To make 3T of mixture + 1 C of milk (dairy, coconut, almond).
Jun 12 16

granola bars

by Ben
From Michelle: don’t usually have everything on hand, so am pretty free with the substitutions:”

http://food52.com/recipes/12067-sara-s-granola-bars

Dec 23 15

Lemony Kale Caesar Salad

by Ben

Inspired from Bi Rite’s Eat Good Food

  • 10z kale, escarole, radicchio
  • 2 medium cloves garlic
  • kosher salt
  • 2 anchovy fillets, minced (~1t)
  • 1 large egg yolk
  • 2 T lemon juice + more to taste
  • 1/2 t Dijon mustard
  • 1/4 C olive oil
  • 1/2 C Parmigiano + more for garnish
  • black pepper
  1. Cut out kale thick kale stocks (or just run hand down)
  2. Cut strips, or tear if tender
  3. Coarsely chop garlic and pinch of salt, pressing salt with flat side of blade to make a paste.
  4. Add anchovy, egg yolk, lemon juice, mustard. Whisk slowly.
  5. Slowly drizzle in oil while whisking until incorporated.
  6. Taste with a leaf of kale and add lemon or salt as needed
  7. Add a little bit of dressing and cheese with kale, gently tossing until everything is coated.
  8. Garnish with a little bit of cheese and black pepper.
They note that this works with regular kale, red leaf kale and others. The goal is to get small leaves, since they are more tender. Also works with escarole, radicchio or chicories.