Epi de Blé at the Annual Lasagna Party

-A.J.

Epi Bread makes an appearance at the Iron Chef Leftover Annual Lasagna Party (cell phone pic):

I feel like everything came together pretty well this time around. The color was better than usual due to the addition of egg wash — two eggs were beaten then strained and brushed onto the doughs before […]

Flat Bread “Pizza”

-A.J.

I’ve been experimenting more with the pizza stone lately, trying to get more comfortable with it. (Most recently, these hearth breads.) It’s definitely a better cold weather activity, when the kitchen and house can use the heat from the oven.

For reference, the pictured flatbread is about 12″ across.

One “trick” that I […]

Hearth Breads

-A.J.

I’ve been meaning to try out the combination of banneton + baking stone when making a “hearth” bread. Hamelman recommends a 73% hydration dough for his Ciabatta, but I knew if I went that high the odds of “disaster” would be pretty high too. I settled on a more moderate 65% hydration for […]

Some Assorted Baking Output

-A.J.

The weather has cooled and that means the kitchen is cooler too. I’m way more inclined to bake stuff when it’s not a million degrees in the kitchen.

Recent Stuff:

Epi breads on October 28:

To the left is a potato foccacia, similar to this 2011 recipe. What’s interesting to me is that […]

Epi de Blé, Take Two. Closer To The Truth.

by A.J. Coltrane

Attempt #2 at Epi bread:

It’s basically just a baguette recipe: 400g Bread Flour, 240g water (60%), 9g kosher salt (2.25%) 3/4 tsp instant yeast. 425F oven for 22 minutes.

The shape is better this time around. Each Epi contains less flour — 200 grams (1/2 lb) of flour per epi. (Instead […]

Epi de Blé, Take One

by A.J. Coltrane

1st attempt at Epi de Blé (sheaf of wheat):

The finished result is a long way from the “flower of wheat” idealized form. (Search “epi bread” for examples.)

The recipe is basically a standard baguette dough that is cut with scissors. I used 300 grams of flour for the dough. That was too […]

Preztels For The Beer Event

by A.J. Coltrane

A big batch of pretzels:

Using this recipe:

400g bread flour, 220g water (55% baker’s percentage), 10g (2.5% bp) salt (does not including the finishing salt), 4g diastatic malt (1% bp), 20g unsalted butter (5% bp), 1 tsp yeast.

It’s the same ratios as the 2nd Pass — everything was doubled […]

The Second Pass At Pretzels

by A.J. Coltrane

The malt powder arrived today. Time for a 2nd attempt.

The recipe from the 1st attempt: 200g bread flour, 102g water (51% baker’s percentage), 6g (3% bp) salt (does not including the finishing salt), 1/2 tsp yeast.

Tonight’s recipe: 200g bread flour, 110g water (55% baker’s percentage), 5g (2.5% bp) salt (does […]

The First Pass At Pretzels

by A.J. Coltrane

The first pass at pretzels:

It’s a variation on the Preztel Bread recipe from Rose Levy Beranbaum’s Bread Bible. I didn’t use malt or the optional butter, and I used egg white instead of lye. (I didn’t and don’t feel like messing with lye.) The I may go out tomorrow and […]

Making Room For The Upcoming Harvest Pizza

by A.J. Coltrane

The summer garden harvest will be starting soon, so we’re readying for the needed freezer space by preparing dinners like this one:

Roma tomato sauce (with oregano, salt, and garlic), peppers, pancetta, and bunch onions all from the freezer. The crust was augmented with porcini powder and minced roasted tomotoes. The “white” […]