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I shopped Chefs back when they were out of the Midwest (Illinois?). Then Nieman-Marcus got a hold of them, and I had to pay sales tax in Texas. They also stopped carrying some of the really useful stuff, such as wide saran. (Not everyone has access to Sam's, Cosco, or a local restaurant store.) I do not recall if there was an additional owner before Target bought them to cannibalize for their customer data base and recipes. Much of the Cook's unsold inventory has ended up at Tuesday Morning on "close-out."
I'll have to look online. They were my favorite place to kitchen shop.
OK: Here's the scoop: https://www.chefscatalog.com/about-us/
Hi, Rascals,
I just saw your post. Here is the variation I used the last time I baked this bread:
I preheated the oven to 400F, but turned it down to 375F once the bread was in. I baked for 40 minutes to an internal temperature of 205. That will make the bread a darker color. For a lighter bread, perhaps bake for 35 minutes. I used my hearth pan.
1 cup whole wheat flour
1/2 cup rye flour
1 1/2 cups bread flour
1 1/2 cups AP flour
2 Tbs. flax meal
2 Tbs. special dried milk
2 tsp. salt.1/2 cup "honey water" (cleaned out a honey jar)--regular water will do
1 1/4 tsp. active dry yeast and 1 tsp. special gold yeast
3 Tbs. honey
3 Tbs. unsalted butter
9 oz. buttermilkBy "honey water," I simply mean that we had a jar with most of the honey scraped out. I save them, and when I bake bread, I put the water in them that I plan to use for proofing the yeast, so that the jar is cleaned out.
You can delete the special dried milk if you like. I'm trying to use it up.
Thanks for sharing your picture Riverside Len! That gives me encouragement to try some piping.
Tonight I made the KAF Ultra-Thin Crust Pizza.
I was going to add a note about the Chai Butternut Squash Bundt Cake on my previous post, but the edit button appears to be gone from it, so I will add it here: It is an absolutely wonderful cake, and I will be baking it again. It is not overly dense, and that cream cheese layer inside is wonderful to see as well as taste. I did not make the walnut sauce; it does not need it.
The Bundt pan I used is the Vintage Star, a 10 cup pan.
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.
On Tuesday morning, I baked Pumpkin-Oat Muffins with a streusel topping. The muffin recipe was adapted from a Taste of Home recipe, and the topping was from another pumpkin muffin recipe in a an old Pillsbury cook booklet. For some reason, the warm muffins stuck to the muffin papers, although usually I do not have that problem with this brand of muffin papers. Perhaps they will come off more cleanly after the muffins cool completely.
Added Note: Yes, the muffin papers come off almost cleanly when the muffins are at room temperature. I'll make a note to save them for muffins that will be eaten when cooled.
On Sunday, I mixed up the dough for a double recipe of my Whole Wheat Sourdough Cheese Crackers. I'll bake them later this week. Today, I mixed up the levain for Honey Spelt Sourdough Bread. The recipe was in a recent KAF catalog, but it is also on their website. I have a new Emile Henry long bread baker that I will be trying out tomorrow.
https://www.kingarthurflour.com/recipes/honey-spelt-sourdough-bread-recipe
