Tuesday, September 29, 2009
Monday, September 28, 2009
I don't think I won the Cuisinternship contest (see my post about it). However, I can still get something for making my video!
The highest rated video on youtube at the end of the promotion will win a gift basket.
Will you guys rate my video highly on youtube? Thanks!
Sunday, September 27, 2009
Saturday, September 26, 2009
Friday, September 25, 2009
At 2:30 AM I put the dough in the fridge and made more dough. You can only make the equivalent of 6 mini baguettes in one batch.
At 4:00 AM the machine broke, so I had to figure out how to fix it. Eventually it worked, and I got two batches of dough ready.
At 6:30 AM I took the dough out of the fridge to get it to room temperature.
From 7:30 to 8:15 AM I shaped the loaves. This took longer than I expected.
At 8:15 AM I started preheating the oven (takes 1 hr) to 450 F (230 C).
At 9:15 AM I scored the bread, put some loaves in the Le Creuset pot, and some on a ceramic baking sheet.
From 9:15 to 10:15 AM I baked all the little baguettes.
At 10:25 AM I delivered the baguettes with butter and Bonne Mamman raspberry preserves.
Wednesday, September 23, 2009
3 tablespoons white sugar
2 1/2 teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 1/2 cups sourdough starter
1 extra large egg
1 tablespoon water
Saturday, September 19, 2009
(Gisslen, Wayne (2008). Professional baking. New York: John Wiley)
The recipe I filmed in the video is for beet bread. It had to be cut a lot because the video had to be at most two minutes long, so I omitted some important images. I'll post the recipe for the bread here tomorrow.
Friday, September 18, 2009
I couldn't get a picture of them because I was rushing to get them there at 10 AM. I was also sleepy because I went to bed around 2 AM after making the dough, and then had to be up at 6 AM to finish the process. It was as if I had a real bakery!
Wednesday, September 16, 2009
Tuesday, September 15, 2009
Monday, September 14, 2009
I made these a couple of weeks ago. I should have divided the dough into less, larger pieces, to make bigger English muffins. That way they would have been more moist and more delicious to eat. There were just too many this way, and they were a little dry. It's cheaper to make them than to buy them at the store, and they're really good toasted.
1 cup milk
2 tablespoons white sugar
2 1/4 teaspoons (0.25 ounce) active dry yeast
1 cup warm water (45°C)
1/4 cup melted butter
6 cups all-purpose flour
2 1/2 teaspoon salt
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
At the same time, dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour. Beat until smooth.
Clean the sides of the bowl, cover with plastic wrap and let sit for 20 minutes.
Add salt and rest of flour, or enough to make a soft dough. Knead on a counter. Place in greased bowl, cover, and let rise until doubled in volume (about 1 hr, depending on the temperature of the room).
Punch down. Roll out to about 1/2 inch (1.3 cm) thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. With the remaining dough, roll up, flatten and cut rounds again. Repeat until there is no more dough left. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased pan. Cook muffins on pan about 10 minutes on each side on medium heat (350 F, 180°C). Allow to cool and place in plastic bags for storage.
To use, split and toast.
2. Cover with plastic wrap for about 2 hours. It should double in size and collapse when the bowl is tapped on the countertop.
5. Form the bagels by either a) poking a hole into a ball, or b) rolling the ball into a snake and gluing the ends together. Spray oil on the bagels and cover with plastic wrap. Let sit for another 20 minutes. Put the pans in the refrigerator overnight (they can be in there for up to two days).
7. Bring a large pot of water to a boil (the wider the better), and add the baking soda.
8. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. After one minute, flip them over and boil for another minute. For chewier bagels, extend the boiling time to 2 minutes per side.
9. Put the boiled bagels on a baking sheet that has been sprinkled with cornmeal. If you want to top the bagels, do so as soon as they come out of the water.
10. When all the bagels have been boiled place the pans on the two middle shelves in the oven.