Report on Salty Rye Rolls (Ginsberg pps 141-143):
If you're looking for a fast recipe for great tasting rye rolls, this is it, under 3 hours from start to finish. It made a dozen rolls weighing about 72 grams each after baking. (They were around 80 grams each after scaling and shaping but before the caraway and salt was added.) Because of the cut on the top, they split easily into two halves. I've shown both an interior and a bottom along with a picture of an uncut roll.
Dipping the bottoms in rolled oats was a trick I haven't seen before, it keeps the bottoms from getting over-baked and adds a little oat flavor and crunch to the roll.
Mine came out a bit lighter in color than the ones in the book, that might have been due to my baking time or to the color of my rye flour. The baking time (24 minutes) might have contributed to why mine weren't overdone on the bottom.
I think they might be even better with a little caraway in the dough instead of just on top, where they don't always stay stuck on, and you need to be careful putting the salt on. The dough is only lightly salted and if the salt is uneven on the top you can get one bite that has very little salt in it and then one that's much saltier.
This is a recipe I'll definitely make again. My wife said their biggest problem was that she wanted a second one right away. (I've had 4 already.) They reminded me of some rye pretzels I've made, I think the dough might work for pretzels as well as for rolls.
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I began Friday by making pancakes, using some of the free sample of pancake mix I had received from Bob’s Red Mill (1 cup), increasing the water to ¾ cup, and adding ¾ cup quick oats. It made six pancakes. I had four, and my husband had two after eating his oatmeal.
Friday was also a day to experiment with my Swedish Limpa Bread recipe. I had considered trying the one in The Rye Baker, but I did not have coriander seed. I also had bought two organic oranges for their peels, and the recipe I’ve made for years requires orange peel and the Ginsberg recipe does not. Decision made.
I’ve looked for the original recipe (from McCall’s Cooking School) as I have made changes over the years, and I wanted to go back to basics. However, I could not find it. I did have notes, so I was able to re-think the recipe. I wanted more dark rye, so I increased it to 3 1/2 cups (still short of the 5 cups I noted in the first recipe). I replaced a cup of bread flour with a cup of first clear flour, and I used either 2 or 3 cups more bread flour. (I was keeping notes, but the husband came in and distracted me.) I reduced the molasses to 3 Tbs. from 4, and the salt from 1 tbs. to 2 tsp. I used half special gold yeast and half active dry yeast, for a total of 4 tsp. (The original recipe was 4 1/2 tsp.) I replaced 1 1/2 cups of water with buttermilk, and 4 Tbs. butter with 3 Tbs. canola oil. I've never been satisfied with the spice (2 tsp. anise seed), as I wanted to replicate a bread I recall from a bakery/restaurant called Griswald's in southern California that I recall from my high school days. I looked at Ginsberg's recipe and decided to toast 1 tsp. fennel and 1/2 tsp. anise in a skillet but not grind them as he did.
I baked them in the hearth pans I got from KAF a long time ago, but the dough was such that I probably could have just done them on a cookie sheet; I think that they would have held their shape, and the bottoms were a bit too dark, which happens with these pans. (If they ever offer them again as USA pans, I'd buy them.)
I slashed each loaf twice--and it was some of my best slashing. The loaves baked beautifully, except for the slightly overdone, but not burned bottoms. I look forward to slicing one tomorrow and checking out the taste and texture.
The order I placed with KAF last week arrived today, 5 lbs of AP and 10 lbs of bread flour. Add that to 5 lbs of white whole wheat I was able to get from Whole Foods last week, plus the rye and semolina I bought in February, I'm OK for a while.
I had a delivery yesterday from Whole Foods, they showed 5 pound bags of AP in stock (the 365 brand) so I ordered one but then it turned into an out of stock.
The order I place this week with KAF still has not shipped, so I have a feeling I won't be getting it, not for a while anyway.
I think some stores just don't get it! Target and Costco are making people come to the store to buy stuff!
We have done more baking then normal. I made some breakfast cookies that used rolled oats and almond butter. We didn't have almond butter so we subbed in sunflower butter. NOT A GOOD SUBSTITUTION! I doubled the vanilla and cinnamon. Should have doubled the honey too (just a tablespoon). I was the only one who liked them.
I made a batch of bagels today, and since some people have been having problems shaping and baking them, I thought I'd show how I did it in 7 photos.
The recipe I'm using is Peter Reinhart's recipe in Artisan Breads Every Day. It makes about 27 ounces of dough, and we like smaller bagels, so I made 9 of them. The poaching water has both salt and baking soda in it.
First I shape them into flattened balls and let them rest for a few minutes, then I poke a hole in the middle and stretch them. Here's about half way through that process:
Here's a shot showing 3 bagels that have been boiled and 2 that have not yet been boiled:
Here's a close up shot of one right after it came out of the poaching water:
Here's one with 4 cheese blend (asiago, parmesan, romano and provolone), before and after baking:
Here's one that has poppy seeds on it, on both sides though you can't see the bottom:
They were baked at 500 degrees for 6 minutes, rotated, and then baked another 5 minutes at 450 degrees.
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This topic was modified 6 years, 1 month ago by
Mike Nolan.
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This topic was modified 6 years, 1 month ago by Mike Nolan.
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This topic was modified 6 years, 1 month ago by Mike Nolan.
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This topic was modified 6 years, 1 month ago by Mike Nolan.
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This topic was modified 6 years, 1 month ago by Mike Nolan.
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We heard yesterday that there are three cases of Covid-19 in Lubbock, TX where we used to live. The Patient 0 appears to have been a university student, evacuated from overseas (there is a study abroad campus in Spain), who was told to self-isolate for fourteen days after returning and proceeded to go to the family home AND a restaurant that is always packed with people.
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This reply was modified 6 years, 1 month ago by
BakerAunt.
Our dog made it clear within a couple of days of our bringing her home that she prefers me and is devastated if I'm not there. Part of this behavior may be that she spent time with the breeder and her mother, and so prefers females, but we suspect that she may have had a failed placement that involved a male. Even after 5 1/2 years, she will not allow my husband to take her for a walk unless I accompany them. To encourage her to form a bond with him, on advice of a trainer, he puts out her kibble, and for a time, the trainer had him hand feeding her. He also developed the habit of feeding her some of his food at lunch and dinner and when he snacks. Occasionally, she will have some of his morning oatmeal. She is particularly fond of bread, as well as chicken, salmon, and turkey, (Beef makes her sick, so we avoid it.) As you might expect, she is putting on a few pounds more than she should, so my husband is trying to cut back on what he gives her. The weather has not been conducive to walks, and she doesn't want to leave the yard, even with me, since two weeks ago she heard the sound of someone target shooting (sound really carries in rural areas) while we were on a walk, and her fear of loud noises kicked in again. She is very sensitive to fireworks, construction noise, gun shots--and there is a lot of those three around here.
She has been good these last few years at not stealing food, although that may be in part because I don't give her the chance. Our mini-schnauzer, of beloved memory, was an ace food thief.
P.S. The dog food arrived on Thursday morning.
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This reply was modified 6 years, 1 month ago by BakerAunt.
The Noma book has a recipe for butternut squash vinegar, I may try that this fall, along with tomato vinegar.
The carrot and celery vinegars are percolating nicely, I think I may need a bigger air pump, though. They're down to a pH of about 4.15, the book says they're usually done when they get to about 3.5. They smell interesting, and I can definitely get a vinegar smell. The celery one has developed a nice mother in it. (It looks like a jellyfish just below the surface.) If there's one in the carrot juice, it is hard to see because it is more opaque. I thought about using some for my cole slaw today, but I used some red wine vinegar my wife got from the wines teacher at UNL instead.
I've got some bottles to put them in and I'm working on designing a label for them. I've already promised some to a former chef we know.
I answered correctly. What is uncertain is if the body can produce enough of these vitamins, or so says the person whose doctor makes her take 2000 IU of Vitamin D per day, although that may be to go with the 1200mg calcium, only 300 of which I take in a pill form, preferring to get the rest in diet. The rationale is that 1) older people (when did I get "old?) do not produce Vitamin D as efficiently, and 2)people who live in more northern climates, particularly in the winter, do not get enough of the minimal sun exposure necessary to produce an adequate amount
I write the above, fully aware that a LOT of sources are now saying that there is no advantage to large doses of Vitamin D. Sigh.
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This reply was modified 6 years, 1 month ago by BakerAunt.
I went to BJs today for a few items, and was pleased to see lots of parking spaces, no lines, and tons of fresh produce and more being put out. I had read that yesterday it was a zoo, and there was little of anything left on the shelves. However, one thing I need is flour! And there was none! Of course I wanted KAF, but would have purchased GM, or any brand. So, Thursday my husband (retired, but works as a consultant on Thursdays) works almost next door to the KAF store, so he will get me a 50 pound bag of Sir Lancelot.
Most everything is shut down here, all dental offices, all schools, restaurants (which are mostly doing curb side and home delivery),libraries. My daughter-in-law is a cardiac nurse and today she was put under home quarantine as she had contact with someone who tested positive for c.virus. A dental hygienist friend and co-workers were laid off, and the owner said they would then be eligible for unemployment benefits. True, but she discovered that the maximum benefit is 427 a week, and she earns that much every day!! And the office is closed for the next three weeks. A lot of good things are happening too -- people volunteering to shop for the elderly/disabled/ill, small mom and pop stores making home deliveries, checking on neighbors, donating money to food shelves, and on and on.
My husband thanks Joan and Len for their birthday wishes. Last year's cake came out dry (I blame the apt. oven), but this year's is just right. It's a tradition that we cut the cake at lunch rather than waiting until dinner, at which time, we have another slice. The tradition started when we traveled here on spring break every year, and we needed to eat up most of the cake before heading back to Texas, although we would take it back and eat it along the way. As is also a tradition, I set the cake on his mother's candlewick glass pedestal cake plate, that she always used for their birthdays, to cut it. As the cake plate has no cover, the cake is on a plate that I can put back into a plastic cake holder after dessert.
I should mention that I use half bittersweet chocolate and half semisweet chocolate for the filling and the ganache. Ah, heaven!
I talked to a friend in California who is a Dental Hygienist. She was relieved to be declared "non-essential," and to be able to stay home. Her dentist's office was still open, but that likely will change shortly, except for emergencies.
We were at the local grocery today, as Tuesdays are senior discount day, when we re-fill our water jugs and buy a few items. Their truck didn't arrive until after we left, so there were more bare shelves than usual. (We have a community-wide email list, so such matters get announced in emergencies.) Bananas would have been nice. I've told my husband that he can start eating from the supply of York apples that I had reserved for baking. We noted that the local grocery had been cleared out of toilet paper. I could make a joke, but I won't.
In the community email, a store manager said that they are having trouble getting bread and have even sent someone to drive to the distribution center to try to get more. My husband has always been glad that he married a dedicated bread baker, but if his joy could be increased, it would be now.
Like Italian Cook, I'm thinking about cooking meals that extend what we have on hand, although I'm hoping that the supply chains will settle down in a few weeks.
Restaurants in town, with one possible exception, are trying take-out and delivery, partly to support their staff members who will take a major hit. However, the people who usually come up here at spring beak may be staying home--and if home is Indianapolis and Chicago, that should be encouraged. It would have been a bustling time for the restaurants.
Penzey's is having a 20% off sale (vanilla and one other item I can't recall excepted) until midnight tonight (Monday, March 16) with code SAFE.
I had a second gift card to use, so I finished re-stocking my spice cabinet. I will not lack for spices as I cook and bake my way through the worldwide health crisis.
Aaron makes a good point about the opportunity for families to rediscover togetherness, and perhaps in an uncertain time to stop to appreciate rather than taking each other for granted.
Two of my stepchildren were out of the country when the situation was revealed as dire. Each will return this week, one at the scheduled time (and NOT from a country on the travel ban), and the other early from a country that is. When their mother picks them up, armed with wipes and homemade hand sanitizer, we will be much calmer here.
What is daunting for everyone in the country right now is that we don't know how long the emergency will last. We wonder if we have enough or if we are doing enough. Paradoxically, we must "socially distance" ourselves while also depending on each other.
For Sunday and Monday dinners, I have a large pot of soup simmering on the stove. I used the Bob’s Red Mill Vegi-Soup blend (lentils, split peas, and alphabet that dissolves), along with a large container of turkey broth from the freezer, and carrots, celery, and a red bell pepper sautéed in olive oil, then added ground turkey to brown before I added minced garlic and sliced mushrooms. I added the broth and the rinsed bean mix, then put in 1 Tbs. coarse salt, 1 Tbs. Penzey’s Bouquet Garni, 1 tsp. fennel (trying to get a sausage flavor going), 1 Tbs. tomato paste, and minced parsley. I’ll add some ground pepper at the end. I plan to freeze some of the soup for quick dinners, which is why I made such a large amount.
