BakerAunt
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I decided on Friday afternoon to try the Hazelnut Pain au Chocolat but with vanilla rather than hazelnut. I replaced the 5 Tbs. of butter with 3 Tbs. canola oil. I reduced the salt from 1 ¼ to 1 tsp. I used Special Gold yeast, so I halved the amount for 1 ¼ tsp. My chocolate sticks are old, but they still smell like chocolate, so I went ahead and used them, two per roll. The first rise took an hour, as did the second rise. For shaping, I rolled each quarter portion into a 34.5 cm x 10 cm rectangle, then cut into three strips (at 11,5 cm and 23 cm.) Yes, you can use the inches given, but it is so much easier in metric. I used two sticks of chocolate per roll. It is a sticky dough. I rolled it on a Silpat mat, with saran over the top, using a smaller rolling pin (from a ravioli set). Before baking, I sprinkled with some coarse white sugar but did not do brush them with milk. I baked on the third rack up in my oven, so it is a bit above halfway. I let it bake for 23 minutes but perhaps could have removed them slightly earlier. (It will depend on your oven.) After 5 minutes, we each bit into one. The bread is so soft and the chocolate so melty. Clearly, we each had to have another, as just out of the oven, they are at their best.
I was tempted to make my thin-crust pizza but decided to stick with the sourdough pan pizza. We have no ground turkey, and the store here does not sell a kind we like, if they even have it, which they usually do not. So, I'm going to use Canadian bacon. I made the tomato sauce today. I'll have mushrooms on it, mozzarella, and Parmesan. I plan to put black olives and green onion on my half.
I'm debating if I want to get adventurous and try a completely sourdough crust (no yeast) with an overnight levain and a long rise the next day.
Skeptic--I'm actually baking these today, and the dough is on the first rise. I'll put the details on the baking thread. I have a LOT of the chocolate sticks, for some reason, and some are rather old, but the chocolate still smells fine, so I'm using 24 of them.
In preparation for the Virtual Pizza Party on Saturday, I made tomato sauce using six Roma tomatoes from the store. As usual, I start by heating some garlic in olive oil, add the tomatoes and a pinch of salt, and cook to break them down and reduce the liquid. I have no fresh garlic, and all they had in the store was the stuff from China, which tastes old to me, so I did not buy it. I used ½ tsp. of Penzy’s dried garlic. I added ½ tsp. sugar late in the process and some freshly grated pepper. That gave me 1 cup of thick sauce, which is enough for a half-sheet sourdough pan pizza.
That's correct, Len, but he went a bit far in the other direction when it comes to breakfast. Oatmeal was always the better choice!
In order to use King Arthur’s Baker’s Bucks before they expired back in April, I added Pompanoosuc Porridge to my cart. On Friday I decided to make some for breakfast and for baking KAF’s Pompanoosuc Porridge Bread. I cooked a half recipe of the porridge that morning but discovered after I took out a cup of it that there was only about ¼ cup for breakfast. For the bread, I made a few changes (didn’t see that one coming, did you?). I replaced 1 cup of water with buttermilk, which I mixed with the porridge. I used the water for proofing the yeast to clean out the bits of syrup still in a jar. I replaced the sugar with 1 ½ Tbs. dark maple syrup. I replaced the butter with 1 ½ Tbs. olive oil. I reduced the salt from 2 ½ tsp. to 1 ½ tsp. and the yeast from 2 tsp. to 1 ¾ tsp. I let the Zo do the kneading. The first rise was 90 minutes (69F in house); the second rise was 50 minutes (70 F). I use the baking bowl I bought from King Arthur, which I grease and sprinkle with farina. I did crosshatch slashing. After 40 minutes (second rack up), the bread was only at 157F. I baked for another 10 minutes to 199F. (The recipe says 190F, but I like my bread a little browner, and my experience is that the bread bowl requires increased baking time. The bread has a center height of 4 ¼ inches, thanks to the bread bowl, but it does have a “belt” around the sides due to the oven spring taking it above the bowl. I look forward to cutting into it tomorrow.
I answered correctly because I had done some reading on the Kellogg sanitorium. In investigating the history of our house, I discovered that our house was built by a pair of brother-in-laws, one of whom passed away at a relatively young age at the Kellogg sanitorium. It was 1918, and the newspaper story mentioned that he had been ill in Chicago the previous winter. I've wondered if he were one of the influenza epidemic casualties. There seems to have been quite a sanitorium push in Indiana and Michigan. One of the Indiana state parks hotels is a former sanitorium. The idea was to relax and take the nature cure. Ironic that cornflakes--not particularly natural--became a hyped breakfast food.
I'm a little confused as to how this works. I'll be coming in on a computer. Do I click the link then put in the meeting ID and password?
Do I still need the phone number if I use the computer? If so, although I am closer to Chicago than New York, my part of Indiana is on Eastern time, like New York. So, would I use the New York number?
I was able to work out the correct answer based on having read stories that describe slices being cut off for frying and thinking about industrialization and food.
A Note on the Cherry Cobbler: It was in the area of ok yesterday, the day I baked it. Today, after having sat a day, it is very good indeed. So, Len, if you make the Cherry Cobbler, do it a day in advance of when you want to start eating it.
Some further recipe sorting turned up two additional versions of this recipe.
The first--my copy from the email forgets to include the salt, but it has been corrected in the link that Rottiedogs posted, and so appeared later on the website (what I'm calling the second version).
The third version was called Whole Grain Pain au Chocolat. It was changed to include some products KAF was pushing at the time: Buttery Sweet Dough Flavoring (so no vanilla and no hazelnut); grape seed flour, and glazing sugar. Proportions also differ. Here is the ingredient list:
1 cup lukewarm water
3 Tbs. granulated sugar
4 Tbs. butter
2 tsp. Butter Sweet Dough flavor or vanilla extract
1 1/2 cups KAF unbleached flour
3/4 cup KAF organic whole wheat flour
3 Tbs. Baker's special dry milk
3 Tbs. potato flour (or 1/3 cup potato flakes)
3 Tbs. grape seed flour (optional for extra antioxidants)
1 1/4 tsp. salt
2 tsp. instant yeast.It uses a topping of 2 Tbs. milk and 1/4 cup glazing sugar or confectioner's sugar.
The shaping is done in a different manner, and that shaping may be what Skeptic recalls:
First, it divides the dough in half, and works with each half in turn. Each half is shaped into an 8"x 9" rectangle, each of which is cut into a 4"x3" piece. Each piece is positioned with the 3" side facing the baker. A stick of chocolate is put on the dough about an inch from and parallel to the far edge. The far edge is then folded toward the baker, over the stick to the middle of the dough, and the edge is pressed lightly to seal. A second stick of chocolate is put on that seam. The rear short edge (away from you) is then folded over the second stick, and the seam pressed lightly. The second seam should be about an inch from the new top edge of the roll.
The roll is then flipped over, so seam side is down and put on the parchment-lined baking sheet. The recipe states that the chocolate sticks will not melt out, so there is no need to seal the outside edges of the dough.
So, the third version is designed to be open on the ends and glazed.
Our farmers market is open in that one can order from the different vendors on line, then show up at the location to pay and have them move the purchase from their car to yours. I haven't done any ordering yet, as there is not much produce yet, and part of the fun was to be able to go and see what is there.
Congratulations, Aaron! I still haven't tried a completely sourdough bread. Maybe it's time to try.
I got it wrong, but I am suitably amazed at the numbers!
Bob's Red Mill occasionally has items available as well. Their shipping is faster than KAF's. The BRM order arrives in about a week. My last KAF order took about three weeks.
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