Todays dinner

Small potatoes, scallions, carrots, red beets (pre cooked), lemon, chicken wings. Salt, pepper, and chicken spice mixture. Olive oil.

Timer set for an hour @ 180C to be ready tonight.

#dinner #recipe

Duck Rilettes

#Recipe

Confit duck legs in pork/goose fat with added carrot, celery, leek, onions, bay leaves and garlic. Add (quite a bit) of black pepper, all spice, dried chillies, yellow mustard seed, fennel seed to a spice grinder or mortar and then to the confit. Add a glass of dry white wine.

Simmer for 4 hours.

Shred all the solids bar the bay leaves and bones, salt (generously, after all this is eaten cold). Separate the liquid from the lard and add the liquid to the meet.

Fill the rilettes into jam jars and top up with some of the lard.

Serve with good (sourdough) bread and cornichon.

DO NOT DISCARD THE LARD, your fried potatoes and most stews will thank you for this.

Testing a new bread recipe

500 g spelt (1050) 375 g water (75%) 50 g lievito madre (10%) 10 g salt (2%)

My LM is made from dough held back before baking, here I’ll hold back 50 g before shaping the loaf and put it in the fridge.

12 h before making the dough I add 2 times the flour (100 g) and 1 times the water (50 g) to the held back old dough. In that time on the counter (around 20 C) it will about double.

Anyway, the dough has been mixed and will get some stretches and folds over the next 7 hours to be, hopefully, ready for shaping.

This schedule is a “scientific” hope. I’d like to eat the bread around 19:00, bake around 17:00, shape around 16:00. The dough got mixed at 08:00

Wish me luck.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig

Focaccia

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #focaccia #baking #bread

300 g of 00 flour 100 g of semola 3 g of dried yeast 75% water 2% salt

Autolyse for thirty minutes, then laminated the salt and yeast into the dough. 3 stretch & folds over the first 2 hours, total of 5 hours fermentation.

Baked with a liberal amount of olive oil and some salt on top after some serious dimpling for 30 mins at 200 C

For 6 rolls (100 g each)

343 g flour (Typ 550)
257 g water (75% hydration)
7 g salt
17 g sourdough

Minimum 12 hours before mixing take held over dough out of fridge and refresh with 30 g each of flour and water, let ferment on countertop until needed (at least 10 hours)

Mix, let proof in fridge over night.

Weigh the dough and put anything above 600 g into a jam jar into fridge until next bake.

Portion and form dough cold and place on baking parchment on a perforated baking tray.

Heat oven with pizza steel to 250C.

After about an hour cut the rolls, place baking tray directly above pizza steel. Put water into oven. Reduce oven setting to 230C.

Bake for 10 minutes, let steam escape, reduce oven setting to 200 C and bake for another 15 minutes.

Let rolls cool on cooling rack.

Done

#baking #breadrolls #sourdough #recipe @teamsauerteig@a.gup.pe

#sorbet #recipe

Plums Plum puree (a kind of concentrated jam) Invert sugar Lemon juice Amaretto (could be a plum liquor instead) Cinnamon

Blend the ingredients to a puree, stir in 10% invert sugar. Season to taste with the juice of one lemon, amaretto and cinnamon.

Freeze in the freezer or ice cream maker.

Previous:

2023-09-02

Last week I held about 25g of dough over. I fed it yesterday morning with 50g each of flour and water. In the evening it had started to bubble.

All 125g of it and some dry yeast went into the bread roll dough.

This time I’m going for bigger rolls, (4 * 150) / 1.67 = 360 g of flour, 67% hydration, 2% salt and 34% starter.

Yeah, I know, forgot about the 5% idea from last week.

I need to work on my forming and cutting, otherwise quite stoked.

2023-08-27

My dough was getting softer and softer. I dropped hydration to 60%, still soft.

So I searched the internet, as you do. This time specifically German sourdough baking.

I had been holding back a bit of the dough from a bake and stored it in the fridge between bakes. As anticipated this turned into sourdough, with a really nice smell, turning my bread rolls even better tasting.

Than, after a few bakes, we entered soft dough territory.

My “research” suggested that keeping the old dough in the fridge, adding all of it to the new dough, and then fermenting the dough in the fridge over night led to too much lacto bacillus. This leads to enzymatic action that weakens/destroys the starch structure.

So, change of method:

• still keep the old dough in the fridge
• take 10g of the old dough and mix with 50g each of flour and water and keep on the counter until well bubbly
• add 5% (of flour weight) refreshed starter to the bread roll recipe

Continue with normal method.

Much improved, need to up the size though

#recipe #FavaBeanPurée

Since last year, or thereabouts, we have a bag of fave secce (dried broad beans) in the larder. While doing the week’s shopping I had the idea to purée them and mix them, cold, with herbs and a vinaigrette.

By dint of my not complete reading of the product description when ordering, the beans were not peeled before drying, which turns the leathery skin of the ripe bean kernel into carapace. Good for the shelve life, I guess.

So I watered about 700 g, I forgot to weigh them, beans over night.

Then peeling commenced, this was, mostly, easier than anticipated. Some of the drier beans were difficult, but the rest went easy.

The beans were then cooked in water, together with one quartered onion, 3 sprigs of rosemary and 2 fresh bay leaves.

After about an hour the beans were done. The water, the bay leaves and the rosemary stalks, were discarded and then I let them steam off, while I made a lemongraitte.

First the peel of two lemons was grated and then mixed with salt, Dijon mustard, the juice and the olive oil into a very sharply lemony vinaigrette.

Beans and vinaigrette were mixed and puréed.

Now I’m waiting for the purée to cool before mixing in a bunch each of flat-leaf parsley, dill and chives.

First impression - tasty, but VERY lemony (from the peel)

Now the herbs have been added and the purée has cooled it is still lemony, but it went from VERY lemony to lemony, GREAT.

Made Tagliatelle Quattro Formaggi for the first time. Easy and tasty. Tasty I knew of course, but somehow I hadn’t understood how easy a #recipe it is.

Cut the cheeses, roughly equal proportions, in pieces. In a saucepan add the cheeses, cream and a little milk, slowly heat until the cheese melts, keep stirring.

As the sauce got ready I boiled the ready made tagliatelle, mixed with the sauce, done.

Cheeses used: Parmesan, Swiss Bergkäse (could be Gruyère), sweet Gorgonzola, Camembert (because I forgot to buy the Taleggio).

I see some happy experimenting in the future

#CuccinaItaliana #QuattroFormaggi #Pasta

Leaving aside my forgetting for the second week in a row to put steam into the oven, the #BreadRolls keep getting better.

Hydration reduced to 65%, 28% old dough (sourdough), 2% salt, 1% dry yeast.

Fermented overnight in the fridge.

Oven heated to 250C + and held there for 30 minutes to heat through the pizza steel. Put rolls into the oven, directly above the steel, reduced temperature to 220C and baked for 30 minutes.

I reduced the weight per roll to 80g, will go to 100g next time, too much crust for too little crumb.

#baking #sourdough #recipe