GNOIF’s Outrageous Slings And Arrows

-A.J.

GNOIF #31 recap — GNOIF’s Outrageous Slings And Arrows  (Medieval themed games. The title also hints at Cupid’s arrows around V-Day and also to Hamlet — possibly Shakespeare’s most famous soliloquy.)

Games That Got Played:  Five Minute Dungeon, Imperial Harvest, Sheriff of Nottingham

Games That Didn’t Get Played:  Avalon, Carcassonne, Castle Panic, Citadels, Guillotine, King […]

A No-Knead With Barley Flour

-A.J.

On the left is a No-Knead Bread that substitutes 25% barley flour for the bread flour. The bread on the right is the normal recipe:

The barley flour bread was baked in a smaller container, which accounts for some of the difference. Overall though, the barley dough didn’t rise nearly as much as […]

The Pizza Bible, And Honey BBQ Chicken Pizza

-A.J.

I recently received a copy of The Pizza Bible by Tony Gemignani. (Subtitled:  The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more). I requested it as a gift. I’ve been reading and listening to a lot of YouTube videos focused on breads […]

Spelt Flour In A No-Knead, And A Helpful Handling Idea

-A.J.

I recently decided to start experimenting with flours other than “regular” wheat flour, so I purchased some Spelt flour, Rye flour, and Barley flour.

First up:  Spelt flour.

Pictured is the No-Knead recipe, substituting out 30% of the Bread flour and using Spelt instead.

Notes On “2017 No Knead Tweaks”: 

When I started making No […]

Three Flatbreads, And Thoughts About Modernist Bread

-A.J.

Last week I listened to Francisco Migoya:  “Insights From ‘Modernist Bread’ – New Discoveries In The World Of Bread Science.” (On YouTube. I didn’t go to Johnson & Wales to hear him speak.) The video is at the bottom of this post. It’s an hour, but there is some interesting stuff.

Modernist Bread is a bigger set […]

Baguettes, And Another Bread Thing I’ve Been Thinking About

-A.J.

I think I’m learning more baking baguettes than I am most other things right now, and I think that’s because they’re encouraging me to look holistically at how I’m approaching bread baking —  I feel like I can make a focaccia or a No Knead and they’re relatively forgiving. Baguettes require more attention to… everything […]

Boule On The 4th Of July

-A.J.

I’m getting more comfortable with the bannetons. I think they’re getting more “seasoned” too.

A boule “born” on the 4th of July:

The Recipe – 600 grams bread flour, 390 grams refrigerator water (baker’s percentage 65%), 13 grams salt (2.25%), 6 grams diastatic malt powder, 3/8 tsp instant yeast.

Combine ingredients and mix […]

Focaccia, And The Twelve Steps Of Bread Baking Reduced To Four Activities

-A.J.

Authors write about “Twelve Steps” (or more) to baking bread, which sounds like a lot of processes:

Scaling Mixing Bulk or Primary Fermentation Folding/Degassing Dividing/Scaling Pre-shaping Bench Rest Shaping/Panning Proofing/Final Fermentation Baking Cooling Storage/Eat

 

I “simplify” it in my head into four groups of “Activities”:

Scaling Mixing Bulk or Primary Fermentation Folding/Degassing Dividing/Scaling […]

Buttery Cheesy Breadsticks

-A.J.

Buttery Cheesy Breadsticks:

These don’t skimp on the butter or the cheese — the butter weight is 25% of the flour weight.

The recipe: 600 g AP Flour, 150 g room temperature butter, 300 g refrigerator water, 12 g kosher salt, 1 tsp instant yeast. (1+ cup of Grated Pamesan is applied to […]

A Crackly “Bar Pie”, Sorta

-A.J.

I recently came across The Pizza Show (Vice Network, part of their MUNCHIES series). It’s a fun and informative show, and it’s less.. guarded than the programming on some of the other networks — it’s more relaxed and it seems less scripted and far less premeditated. Recommended.

The show featured a “bar pie” at […]