"Recipes are meant to be shared"...Ann Thibeault

Sunday, September 14, 2014

First Meal of the Day

A few recent breakfasts 
 

 Linguine Alfredo topped with a poached egg
with a side of bacon.

 Pancakes for Moe
Topped with bananas caramelized in maple syrup.


Matthew was home so I made a family favourite - 



Spanish Tortilla.


Farm fresh poached eggs.


Meatloaf Hash with buttered basted eggs.

Friday, September 12, 2014

My Favourite Bread

This is my basic everyday bread.


Makes wonderful baguettes, large boules, mini baguettes or small boules or buns.
With a longer fermentation, it also makes a great pizza crust.

This week's batch I made into small boules. 
Too big to use as buns,
but the perfect size when sliced to make a sandwich for two or to toast.

The bread can be made and baked the same day, or the dough can
go into the fridge for a longer fermentation.

It can also be adapted to make a sourdough version.

I also adjust the hydration from 68% to 92% depending on the crumb I want.

Basic Baguette Dough 

1000g white
720g water
4 to 5 g yeast
26g salt


 I use the pinch and fold method  to knead this dough by hand.
With a couple of rests (autolyze) between steps.

For a sourdough version, I make a sourdough biga
(500g with 100% hydration)
and just add it to the above.

This bread was started early afternoon.
I had to go out for a few hours so the dough went into the fridge.
Taken out around 4:00 PM



and the bread came out of the oven at 9:30 PM.

It was still cooling when I went to bed, so I just left it on
a rack, covered with a tea towel.


Sliced for breakfast.
I love that I can get this kind of crumb with same day bread.

This bread also freezes well.
Just wrap in paper towels and then into freezer bags.






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