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Sep 18 14

Sandwich bread

by Ben

Sept 18, 2014, 1st try “Oatmeal Sandwich Bread” from Good to the Grain

  • 1 package (2.5t) active dry yeast / 0.6oz (16g) cake yeast
  • 2C warm water (470g)
  • 3T (50g) (not blackstrap) molasses
  • 2 1/2C (290g) whole wheat flour
  • 2 C (254g) bread flour + 60-90g
  • 1C (100g) rolled oats
  • 2oz (1/2 stick) butter, very soft (+ more for pan)
  • 1 T (14g) salt
  • Mixer with dough hook
  • 1 loaf pan + 2 smaller loaf pans
  • towel
  1. Mix water, yeast and molasses in bowl of mixer. Let it sit for 5 min to make sure it is still active.
  2. Add flours, oats and butter with yeast and stir until shaggy mess. I prefer a knife as it is easier to clean off dough.
  3. Cover with a towel and let it rest for 30 min. This is the autolyse time.
  4. Add salt.
  5. Mix in mixer with dough hook for 6 min. It should come away from the sides of the bowl without sticking. If it does stick add 1T of bread flour at a time until it comes away. It shouldn’t be a dry dough, but a slightly tacky, like my humor.
  6. Knead a few minutes on a lightly floured surface (or maybe a few dashes of water?).
  7. Rise for 45 min to 1 hour (doubled). I find that 45 min has been working well in my 70°F apartment.
  8. Shape the dough by laying it out flat, then rolling it up the size of your loaf pan.
  9. Sprinkle with oats or bran if you like. Spritz with water to make sure they stick.
  10. Turn on oven to 400°F. Let it rest in a warm place for about an hour, or until it’s 50% bigger (oy! the fractions!).
  11. Bake at 400° for 40 min for one whole loaf, until dark top and hollow sounding. Small loaves are 15-20 min. Internal temp of 195°.
Sept 30, 2014
Last night made one regular loaf pan and a small one. That worked much better. The height of the bread was just right. Plus, Ella had a blast having “her” loaf.
October 25, 2014
Trying with 2 small loaf pans + regular loaf pan.
Jan, 2016
2 small loaf pans + regular loaf pan. Done by 22 min. D’oh!
Mar 31 14

Stout beer bread

by Ben

I adapted the Tartine recipe to make a stout beer bread.

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Mar 1 14

Oat porridge bread with almonds

by Ben

Adapted from Tartine Book No 3

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Feb 28 14

Chocolate hazelnut cookies

by Ben

I did not get the incredibly wet dough that Deb did, but I did have to elongate the cooking time to 20 min for the first bake, in order to cut them. It still wasn’t enough. I took out the espresso powder and replaced with a teaspoon more of coco and 2t more of flour. They were not as dry as usual, even with a 20 min second bake time.

Dec 10 13

Cranberry-orange morning buns

by Ben


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Dec 1 13

Slow cooker oatmeal (Overnight Steel-Cut Oats)

by Ben
This is a wonderful way to treat yourself nicely after a big celebration. Hardly any work and means you have a warm breakfast with no effort in the morning.
Jul 9 13

Tartine bread, single loaf

by Ben

This is a very, very tasty bread recipe, and allows itself to be neglected or cared for.


Adapted from the Tartine Bread book


Ingredients and Tools

  • 350g + 25g water (about 2C) at 80°F
  • 100 g leavener / starter
  • 450g white bread flour (I think AP can be used as well)
  • 50g whole wheat flour
  • 10g salt
  • small bowl with 50/50 of rice flour and wheat flour
  • clear container with lid that can hold 1-2L – this is for proofing
  • small bowl with 2 handfuls of flour for cleaning up
  • bench / bowl scrapers
  • bread razorXacto razoredge razor

See my original post about a starter. For the sake of brevity I will assume that you already have one.

  1. Pour in 350g (~2C) of the warm water into a large mixing bowl.
  2. Put a handful of flour off to the side for cleaning up.
  3. Weigh out 100g of the leaven into the bowl. Stir in to disperse.
  4. Add the flours (450g bread, 50g WW) and mix (the book says by hand, but I have success with a fork or spoon) until you don’t see any more dry bits of flour. If you do use a fork or spoon, make sure the flour is evenly dispersed.
  5. Clean your hands and the sides of the bowl with a bench scraper or spatula. I have a couple of pan scrapers which I like for the process, but we also have these bowl scrapers. Finish the job with a little extra flour. WW or AP is fine. It is MUCH better than rinsing your hands with water as you “use a gallon to do a little” as M said.
  6. Let the dough rest 25-45 min. This is to let the flours absorb the water. The dough is very different afterward.
  7. Get the bowl scraper and the clear containers and clean-up flours all set up to the side. Your hands will be a sticky mess after the next step.
  8. Add the 10g salt and 25g of warm water. Incorporate the salt by squeezing the dough between your fingers. This is a very fun part. I’m not sure why, but it feels good. Keep going for a while since the salt does not incorporate right away.
  9. Fold the dough on top of itself and put it in a clear container. Plastic or glass, the point is to be able to see the bubbles form, but it needs to be thick to keep temperature.
  10. Place the dough to rest in a warm place for 3-4 hours (read next step, too!). That means keeping the dough at 78-82°F. I have also left it in my 70°F kitchen for 3 hours, folding, then shaped it to sit overnight with good results.
  11. While the dough is resting, turn every half hour. To turn, wet your hand, then fold dough from the bottom onto the top. Do this 2 or 3 times to make sure it all develops evenly. Be sure to turn it more gently on the 3rd hour as it is more gasy and you don’t want to lose that.
  12. Pour a little flour (like more dashes) onto your work surface. Pull out all the dough from the container. He suggests using a bench scraper to help that out, but I find wet hands do just fine.
  13. Put a little of the 50/50 (WW/rice) flour on top of the loaf.
  14. Rotate the dough piece with your hand and the scraper to get a taut, smooth surface.
  15. You can really work on getting the skin taught, or just place it in a basket lined with a towel covered in the 50/50 flour. I have gone the simple route since it is sitting around overnight. See the original recipe for more instructions on how to care for it. Since this is my “tasty but workable in my schedule” recipe, I’m going to skip that.
  16. Put in bowl or basket lined with towels that are lightly floured with the rice flour (to prevent sticking). It’d be nice to have the seam side down, but will lend itself to a more organice shape if you do it that way.
  17. Let rise 3-4 hours at 75-80°F. Or 8-12 hours in the fridge (which yields more complex flavors) or 6-8 hours on your 65+° kitchen, like me.
  18. 20 min before bake, preheat dutch oven and lid in a 500°F oven.
  19. Pull top of the dutch oven out and place pan top on the stove, leaving the big bottom inside. Use caution, of course, since the damn thing is now 500°F.
  20. Invert dough into pan. Make 4 cuts with razor (or this razor) on the piece to allow full rise while baking.
  21. After 20 minutes, take top off and reduce to 450.
  22. Bake more for 20 min, until the loaf takes on a ‘deeply caramelized’ look. (20 gets you plesently dark, I have not tried 25 yet)
  23. Place on a rack or on it’s side to allow air to travel underneath.
  24. Listen for the sound of bread crackling due to the contraction of the crust. Like preserves pinging. Yeah! (I finally got that on my 3rd attempt in July 2013, it sounded like water sizzling on a pan).
May 7 13

Caramel frosting

by Ben

This is a mix of two recipes for amazingness.

Lebowiz caramel

  • 1/2 C (6oz) butter
  • 1C sugar
  • 1C heavy cream
  • 1/4 t vanilla extract
  • 1/8 t salt
  1. Melt butter over medium heat
  2. Add sugar until dark caramel and foaming
  3. Remove from heat
  4. Add heavy cream and stir
  5. Add vanilla and salt
  6. Let cool a bit since it is quite hot

Buttermilk frosting

  • 6T butter
  • 8oz cream cheese
  • 1T crème fraîche
  • 1/3 C buttermilk powder
  • 1 1/4 to 1 3/4C powdered sugar (to taste, depending on caramel)
  1. beat butter, then add cream cheese until fluffy and smooth
  2. stir in crème fraîche
  3. sift in buttermilk powder
  4. then 1C powdered sugar
  5. add caramel
  6. taste and see how caramel-y / sweet you want it
Apr 8 13

Ricotta cheese

by Ben

YouTube video for recipe

We used half a teaspoon of rennet and brought it down to 99 then up to 105 with not great results. We used a pan that was too thin and the milk browned a bit on the bottom which went straight into the taste of the milk. Ick.

Mar 25 13

Grilled salmon cook time

by Ben

Grill 6 min one side and 2 min the other for 1/2″ thick pieces

I did 6 and 3 and it came out dry last night. Whoops.