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Cwcdesign--PF is also the "stuffing" of choice in my house, and in my siblings' houses.
For Thursday dinner, I sautéed red bell pepper in grapeseed oil with a clove of minced garlic. (Mushrooms would have been nice, but there were none in the refrigerator.) I cut up the rest of our roast into long strips, and added it and the remaining broth to the bell peppers, along with a little water. I stirred in the last half of a bag of semi-defrosted frozen broccoli. I added 1 Tbs. low-sodium soy sauce, before mixing in Bob's Red Mill Country Rice blend (Brown Rice, Wehani, and Black Japonica) that I'd done in the rice cooker. I added sliced green onion on top.
I've also noticed after moving to Indiana that the carrots we get here are bitter, as compared to the ones I bought at a particular store in Texas (and those were organically grown as well). We have taken to buying the so-called mini-carrots in bags, but even these are not as sweet as what we were getting.
On Monday, I put together the levain for Honey Spelt Sourdough Bread. I had it mixed up at 5 p.m. It sat all night in the cool house, and at 10:30 on Tuesday, I was ready to use it. I went ahead and proofed the yeast in warm water with a tablespoon of the honey, because I am more comfortable seeing the yeast activate. I then stirred it into the levain, along with the additional tablespoon of honey. I put all of that into the pan of the bread machine, then mixed in the additional spelt a cup of KAF all-purpose flour, and the salt. I put it on the dough cycle. It mixes for 5 minutes, then rests for 5 minutes. As the rest was ending, I added the 2 Tbs. of melted butter. Although the recipe had said 1 to 1 1/2 cups AP flour, I did not need that half cup, although the dough was slightly sticky when the bread machine finished the kneading cycle.
I let it rise in a covered bowl for an hour, then I greased the bottom half of my new Emile Henry long bread baker and liberally coated it with semolina. I formed the dough into a rough oval, then covered it on the mat for 10 minutes. I then shaped it by folding the oval in half lengthwise, sealing the edge with my hand, flattening the oval again, then folding it in half lengthwise again, sealing the edge, then rolling it into a cylinder, which I plopped into the baking dish, at which point I had to do a bit more shaping. I covered it with its domed lid. After an hour, it did not seem to have risen quite enough, so I let it go another 20 minutes but slashed it three times after 15 minutes. I then followed the directions for baking, but I moved the oven shelf down one rung, so that the bottom and the top of the baking dish would be centered in the oven. I followed the directions, although my oven may have been 25F hotter on the first ten minutes, since an oven thermometer showed me that it runs 50F hotter from the lower rack. I adjusted accordingly for the lowered bake time for the next 25 minutes, and the additional 5 minutes with the lid off. I baked to 198F. It's cooling on the rack, and it is a beautiful loaf. My husband asked when we can eat it, and I told him it should be cooled by dinner time.
Here is the Emile Henry Covered Loaf Baker that I used:
https://www.kingarthurflour.com/shop/items/long-covered-baker-glazed
It had been on sale for 20% off, and I had a Baker's Buck coupon, so it was a good deal. I used a recipe that was used in the King Arthur catalog for their 9x5 inch Emile Henry baker. With that 9x5 baker, however, people commented on how it was difficult to turn out the bread since its bottom section had no handles. The long baker has handles on both top and bottom, and I like its shape.
I'll add a note to this post about crumb and taste after dinner tonight.
Added Note: It's a wonderful bread with a chewier crust (did not reach crispy) and some of the larger holes that we like to see in "artisan" breads. I'm amazed that a bread recipe with 4 cups of spelt to 1 cup KAF all-purpose produced such a light interior texture. The levain was certainly a factor, but the dish likely helped as well, as it kept the steam in.
Topic: Batter to Pan Ratio (Again!)
I was at Home Goods the other day looking for a 10-cup bundt pan (Nordic Ware, of course) and found one. I also found and had to buy a wreath pan and it holds 9 cups.
How do you determine how much cake batter to put in the 9-cup pan, especially if it's a recipe that you know goes in a 10 or 12 cup pan.I'm really curious because I found a gluten-free recipe for a gingerbread, pear, crystalized ginger loaf cake that if it turns out well, I would like to make in the wreath pan for our bake sale. Would I make one batch of the cake (for a 9x5 pan) or make a double batch and put only so much batter in? How far from the top would I fill the pan?
I went to a few of the sites that tell you how many cups certain pans are, but it still didn't help me understand.
Thanks for enlightening me!
Thursday morning, I baked "Onion Parmesan Cracker Bread," from Sift (Fall 2017), p. 9. The recipe was entered by Rosemary Leicht of Bethel, Ohio, in The National Festival of Breads, a competition held every other year, in Manhattan, Kansas. Although the recipe stated to bake at 450 on a baking stone for 8-10 minutes, the first one burned, mostly around the edges, but even further into the center. I baked the second and third ones for 7 minutes each. The second one did well, but the edge of the third one burned. I baked the last one for 6 minutes and 45 seconds, and it came out very well. I should note that I'm currently baking with an old, avocado green oven that does not regulate heat as well as it might, and which does NOT have a window. I also used my Superstone Baking Stone. It was my very first stone, and is about 1/2-inch thick, and only just big enough for these 12-inch flat breads. Perhaps I should have heated up the large Emile Henry one I use for pizza, but cutting the time did produce an unburned product. These are good with soup, and would be good with spreads or dips.
I wish that I could say that I will be baking recipes from the recently released Holiday issue of Sift, but as of Nov. 6, KAF is sold out (it was only released at the end of October), and none of the stores in the next town had it when I looked yesterday. Barnes and Noble is a much longer drive away, and they do not sell it on the internet site.
