A Low-Oil Focaccia

by A.J. Coltrane

A low-oil focaccia to go with stew:

I think it’s still technically a focaccia, with oil in the dough and oil on top.

The formula: 400 g bread flour, 280 g water (70%), 12 g olive oil (3%), 10 g kosher salt (2.5%), 1 tsp instant yeast. Mix at low speed […]

Jeffrey Hamelman’s Sesame Bread Sticks, Mostly

by A.J. Coltrane

They’re only “mostly” Jeffrey Hamelman’s Sesame Bread Sticks because I didn’t have malt syrup in the house, so I substituted honey.

Up close:

The (scaled) Recipe: 240 g bread flour, 134 g water (56% hydration), 14 g extra virgin olive oil (6%), 7 g honey (3%), 5 g kosher salt (2%). […]

Beranbaum’s Bread Bible Basic Brioche — Take Two

by A.J. Coltrane

A brioche for the Pet Store Guy:

What’s interesting is that one side expanded more than the other side. Again:

The slash was down the middle when I made it — that’s how far the “center” shifted as the bread expanded.

So why did one side rise more than the […]

Recommended Food TV: BBQ With Franklin

by A.J. Coltrane

I recently “found” a new show — BBQ With Franklin. Hosted by Texas pitmaster Aaron Franklin, the show covers topics such as:

The different varieties of wood and selecting the appropriate piece for the application. Making sausage. Comparing different types of smokers, and how to build one from scratch. Brisket. Chicken. Pork. […]

Calzones Of Unusual Size

by A.J. Coltrane

I may have slightly overestimated how much dough was required for two largish calzones.

I used 600 grams of bread flour (300 grams for each calzone). That may have been at least 100 grams more than necessary.

The Recipe: 600g bread flour, 348g water (58% hydration), 30g olive oil (5%), 12g sugar […]