Sunday, March 05, 2017

Pumpkin Cake This recipe is great, but needs more spices. I thought about spicing it like the King Arthur pumpkin pie: cinnamon, ginger, nutmeg, cloves, and black pepper

Tuesday, February 28, 2017


Adapted from Stella Parks recipe at Serious Eats Ingredients For the Yukone: 6 ounces cold water (3/4 cup; 170g) 3 1/2 ounces bread flour (2/3 cup; 100g) For the Dough: 12 1/2 ounces bread flour (2 1/2 cups; 355g) 1/2 ounce sugar (1 tablespoon; 15g) 2 1/2 teaspoons (10g) kosher salt; for table salt, use half as much by 1 teaspoon instant dry yeast (4g)(see note) 3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g) To Boil: 1 ounce barley malt syrup (4 teaspoons; 30g), optional Directions 1. For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until the paste is as thick as mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool until to about 75°F (23°C), around 30 minutes. 2. For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water (if using active dry yeast, first dissolve with the water). Process until dough is silky smooth, about 90 seconds. Turn dough onto a clean, un-floured surface, and divide into 6 roughly equal portions (about 4 ounces each). 3. To Shape: Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3 1/4-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule. 4. To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in malt (if using), and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working two or three at a time, boil the bagels about 30 seconds per side. Place on paper towels, then immediately transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off). 5. To Finish: Bake until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

Thursday, February 02, 2017

Pizza Dough

Recipe by Bobby Flay
3.5-4 cups (360-420 g) bread flour
1 tsp sugar
1 envelope instant dry yeast (7 g)
2 tsp kosher salt
1.5 cups (333 g) water, 110 degrees
2 TBSP oil
Combine the bread flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. With the mixer running, add the water and oil, and beat until the dough forms into a ball. If the dough is sticky, add additional flour a tablespoon at a time, until the dough comes together in a solid ball. Scrape dough onto lightly floured surface and knead.
Grease a large bowl with oil, add the dough, cover, and put in a warm area until it doubles in size, about an hour. Divide into two, shape into balls, and cover. Let them rest for 10 minutes.
Once the dough is ready, either shape your dough or place dough balls in a greased baggie if you wish to freeze/refrigerate.
Note: Recipe can be doubled, which is great for making ahead and freezing

Tuesday, January 17, 2017

Pita Bread

1 package active dry yeast
1 teaspoon sugar
333 grams warm water
1 teaspoon salt
420 grams bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone (or inverted cookie sheet) on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft

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No-Knead Bread

Adapted from Jim Lahey's recipe


  • 430 g cups all-purpose or bread flour, more for dusting
  • 1 g instant yeast
  • 12 g salt
  • 345 g  water
  •  Cornmeal or wheat bran as needed
  • Preparation

  • Step One

    1. In the large stainless steel bowl, combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

    1. Step Two

    1. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
    2. Step Three
    3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a bowl with oil; put dough seam side down in bowl and dust with more flour, bran or cornmeal. Cover with a cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
    4. Step Four
    5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a heavy cast iron covered pot in oven as it heats. When dough is ready, carefully remove pot from oven. Dump the bowl containing the dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Tuesday, January 03, 2017


Wednesday, October 26, 2016

Peter Reinhart's Bagels

Adapted from The Bread Baker's Apprentice

Yield: 12

1 teaspoon instant yeast
4 cups unbleached high-gluten or bread flour (see note below)
2 1/2 cups water, room temperature

1/2 teaspoon instant yeast
3 3/4 cups unbleached high-gluten or bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar 

TO FINISH (on Day 2):
1 teaspoon soda ash OR 1 tablespoon brown sugar/barley malt syrup per quart of water for boiling the bagels (if using soda ash, add carefully to boiling water)

Two sheet pans covered with greased parchment paper

1.     To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly (I set my on the water heater). It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
2.     To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients for a ball, slowly working in the remaining 3/4 cup flour to stiffen the dough.
3.     Using the dough hook, knead the dough for 6 minutes on setting 2 of the Kitchen Aid mixer. Remove the dough and knead by hand until the dough passes the window pane test. (The resulting dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 71 degrees F. If the dough seems to dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.)
4.     Once the dough passes the window pane test, knead your add-ins into the dough by hand.
5.     Immediately divide the dough into 4 1/2 ounce pieces for standard bagels. Form the pieces into rolls.
6.     Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.
7.     Proceed with shaping the bagels. Poke a hole in a ball of bagel dough and gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter (half of this for a mini-bagel). The dough should be as evenly stretched as possible (try to avoid thick and thin spots).
8.     Place each of the shaped pieces into the cupcake carrier. When all the bagels have been shapped, put the lid on the container and let it sit at room temperature for about 20 minutes.
9.     Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test.” Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float. Return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

1.     When you are ready to bake the bagels, preheat the oven to 500 degrees F with a rack set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the soda ash/brown sugar/barley malt syrup.Have a slotted spoon or skimmer nearby.
2.     Remove HALF (see Note 2) the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. Note: I only boil the bagels for a minute at most. I have found that the longer I boil a bagel, the more soggy, deflated it gets afterwards. 
3.     Place boiled bagels onto tea towels to drain. Sprinkle with additional toppings if desired.
4.     Place your first six bagels on the sheet pans lined with grease parchment, and place the pan on the middle rack. Bake for 8 minutes, then rotate the pan 180 degrees. After rotating, lower oven temperature to 425 and bake for another 8 minutes or until the bagels turn a light golden brown. (In the meantime, prepare the remaining 6 bagels)
5.     Let bagels cool for at least 15 minutes.

Note: I substitute the high-gluten flour with 24 grams of vital wheat gluten mixed into KA unbleached bread flour.

Note 2: I have found that if the bagel dough gets too warm while waiting to be boiled, it puffs up and then deflates. I have also found that I like baking the bagels one tray at a time.

Wednesday, September 07, 2016


2 cups flour
4 T butter (cold and cut into bits)
1/4 cup shortening or lard (cold and cut into bits)
1 t salt
1/4 cup ice water

In a food processor, combine flour, fats, and salt.  Pulse ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Divide the dough into 4 pieces, and roll each piece into a 10-inch round on a lightly floured surface. Chill the pastry rounds for 30 minutes.

1 lb skirt steak, ground in food processor
4.5 oz diced onions
4 oz diced carrots (about a cup)
3.5 oz diced rutabaga
1 cup diced potato
1 1/3 t salt
1/2 t pepper

Combine all of the filling ingredients except the butter. Place filling on half of each round. Place a butter pat on top of each filling pile. Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to silicone mat/parchment paper, and cut several slits in the top.  Bake in a preheated 350 degree oven for one hour. Remove from oven, cover with a damp tea towel, cool for 15 minutes.