BakerAunt
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For Friday’s dinner, I made a red cabbage slaw/salad, using Deb Perelman’s Buttermilk salad dressing recipe that I used a couple of weeks ago. The small red cabbage came from the farmers market. I think that dressing needs something. I made a half recipe and increased the sugar by ½ tsp., and I added ¼ tsp. celery seed and some pepper, but it seems slightly bland.
I also made applesauce, using some “seconds” from the farmers market. It was a different variety from what I used when I made some a few weeks ago, but they too made good applesauce. I’ll try to get some more seconds tomorrow. I also made that roasted fingerling potatoes recipe again.
My husband cooked boneless pork ribs (nothing fancy, just dry in the nonstick pan) to accompany the meal. We were both noting how much easier it is now for the two of us to work in the redesigned kitchen.
I baked a new recipe on Thursday, “Light-As-Air Seed Bread,” which is on the KAF site and was also featured in the August catalog in a doubled version for the long Emile Henry Baker, which I have and like to use. I made a few changes. I substituted in 1 cup of white whole wheat flour for that much bread flour. I substituted in 1 ½ cups buttermilk for that much of the water. I reduced the salt to 1 ¾ tsp.
I used active yeast, so I proofed it with a pinch of sugar, before adding the buttermilk and the semolina, white whole wheat flour, and about half the bread flour. I mixed it, then gave it a fifteen-minute rest. I mixed in the rest of the flour with the salt, then mixed in the olive oil. Once all was combined, I switched to the bread hook, and because the dough was a little dry, I added 1 Tbs. water. II kneaded on speed 2 for 4 minutes and had a lovely windowpane.
The dough rose for an hour to double, then I turned it out, formed a rough oval, covered it, and let it rest 5 minutes. I shaped it into a log, then placed it in my greased—and liberally sprinkled with farina—Emile Henry long baker, covered with the top and let rise for 45-minutes. (I checked it at 35, and it needed longer.) I slashed, spritzed with water, then sprinkled with a mixture of 1 Tbs. sunflower seeds and 1 tsp. each sesame seed and chia seed. Next time, I will sprinkle on the sesame seed and chia seed after sprinkling on the sunflower seed. (KAF uses one of its blends, but I want a bread that will work for a variety of sandwiches this time, or I might have tried my free sample of their Bagel Blend.)
I started in a cold oven, as specified. My oven took 18 minutes to reach 425F. When I took the cover off at 35 minutes, as specified, that was too soon. After 5 minutes, the bread was only at 145F. I let it go another 10, and it was 174. After an additional 4 minutes, with temperature reduced to 400F, the bread was over 200F. The bread browned nicely, but the seeds on the top are somewhat burned. This recipe depends on how long it takes the oven to come to temperature. Next time I bake it, I would leave the bread covered for at least 40 minutes before uncovering it.
Otherwise, it is a lovely loaf. I'll post tomorrow about taste and texture.
