Here is a playlist of 6 videos I made, detailing the process I used to make Overnight White Bread from Ken Forkish book Flour Water Salt Yeast.
Sunday, December 15, 2013
Wednesday, November 6, 2013
We came across this recipe while looking for ideas for the slow cooker. I ended up baking the tofu in the oven instead. The pineapple made the sauce sweeter than I expected. The original recipe can be found here. This is a pretty easy dish to make. You saute some onions and garlic, blend that with the rest of the sauce ingredients, then bake the diced tofu in the sauce. I didn't freeze and thaw the tofu like the recipe called for but I'm curious how that would affect the texture.
Sunday, November 3, 2013
Another weekend, another bread. This time a 30% whole wheat bread. I followed Ken Forkish's recipe and procedures for 40% whole wheat bread, cutting in half to make just one loaf and reducing the ratio of whole wheat flour.
Step one: Autolyse. Mix the flour and water just until incorporated and let set for 20 minutes to hydrate the flour.
Step Two: Mix. Sprinkle the salt and yeast over the dough and give it a first mix. Give it 3 more mixes during the next two hours.
Step Four: (Divide and) Shape. Shape the dough ball and refrigerate 12 -14 hours.
Step Five: Bake. 45 minutes before baking, preheat a dutch oven inside the oven at 475 degrees. The dough can go straight from the fridge to the dutch oven. Bake with the lid on for 30 minutes, remove the lid and bake for another 20-30 minutes.
Thursday, October 31, 2013
Danielle and I made these as a treat for her Halloween yoga class. You blend shredded coconut in a food processor, mix in some peppermint extract and a splash of almond milk. Then form into little balls and freeze for 20 minutes. Next, temper some dark chocolate in a double boiler, coat the frozen coconut and allow to set. Then enjoy!
Recipe can be found here.
Saturday, October 26, 2013
We've been on a vegan kick in our house for a little while now and finding a lot of really hearty recipes for the colder days. This baked ziti uses pumpkin instead of tomato sauce and blended cashews and tofu for the ricotta. We were amazed at how good the cashew/tofu ricotta tasted and resembled ricotta. This recipe can be found in Veganomicon: The Ultimate Vegan Cookbook as well as here.
I can't get enough of crusty fresh baked bread. This recipe is adapted from Ken Forkish's Flour Water Salt Yeast. You mix the four ingredients in the afternoon, let it bulk ferment overnight at room temperature, then bake the next morning. Forkish's recipe makes 2 one and a half pound loaves. I halved the recipe.
I started using a digital scale to measure by weights. I highly recommend this not just because it's more accurate, but there's less to clean up. You set your bowl on the scale, hit tare to reset the measurement and then you can just pour your flour or water into the bowl until the display reads the desired amount. No measuring cups to wash.
500 g white flour (I used the Wegman's house brand all-purpuse unbleached)
390 g warm water (between 90 and 95 degrees)
1/8 tsp Instant dried yeast
Loosely combine the flour and water and let it rest for 20 minutes. This hydrates the flour and is called the autolyse stage.
Sprinkle the salt and yeast over the dough and give it it's first mix. Ken Forkish has a youtube video where he demonstrates his pincer technique of mixing. You basically fold the dough over itself, scooping from the bottom, rotating around the bowl, then pinching with thumb and index finger four or five times across the ball of dough. Repeat this 4 times, waiting 30 seconds before doing the last fold so it develops some spring. Cover with plastic wrap. The dough kind of smells like wall paper paste at this point. I think it's because there's no sugar or anything in it. The flavor develops from the overnight fermentation and it will smell great after baking.
At this point you would divide the dough and shape the loaves, but since I halved the recipe there's nothing to divide. In lieu of an actual proofing basket, flour another bowl, tighten up the dough ball and rest it seem side down in the bowl for an hour. It's ready to bake when it bounces bake slowly from being finger poked half an inch. My dough was a little too wet to easily tighten up the ball so I sprinkled more flour as I tightened it.
Place a dutch oven with lid on in the oven and preheat to 475 degrees F about 45 minutes before baking. When it's time to bake, carefully take the lid off the dutch oven and place the proofed loaf inside it, inverted so it's now seem side up, and replace the lid.
Bake for 30 minutes, remove the lid and bake another 20 to 30 minutes until the crust is a medium dark brown. Carefully remove the dutch oven and pour the bread out of it and let it cool. If you listen close you'll hear the crust crackling as it cools.
|Mix in salt and yeast|
|After first mix|
|After 14 hour bulk fermentation|
|Just out of the oven|
Ken Forkish's Mixing/folding technique: