Posts tagged ‘yummy’

Real-time food: Making bread easy

This is me making bread.

If you thought making bread was difficult, challenging, or just takes too long, in this series of videos I take you through the process step by step.

Expect to spend 4 hours total with only about 20 minutes of actual activity.

The video below is eleven and a half minutes of delicious awkwardness.

After the first proof, we need to punch or round the dough and let it proof again.

For an idea about what this is like, see this next video, where I do very little, and my dough arrives at it’s final destination…the oven.

Finally, we taste the bread! Watch me chew in your face, and be so grateful that I’m the one eating and not the one watching.

Here is the recipe:

Whole Wheat Bread

8 oz water

2½ tsp yeast

1 Tbsp honey

1 Tbsp molasses

1½ cups bread flour

¾ cup whole wheat flour

1½ tsp salt

*This is a base recipe. Have fun with it! You could add approximately ½ cup of oats, seeds, raisins, craisins or other dried fruit, olives, roasted garlic, cheese…don’t be afraid to experiment.

Happy baking!

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Right Back Focaccia

I used to work in a bakery, but it wasn’t a bread bakery. It was a custom cake and high end dessertery (yes I just made that word up). When I would say this to people they would inevitably lift their heads a bit and say, “Ooooh, what time do you have to wake up in the morning?” We opened at 9am, and I got there at 9am. No early mornings here! All of this is to say that until my current position at a restaurant where we make our own bread daily, I had never made bread, except in school.
The Sous Chef where I currently work is always challenging me to make new things or to make them fresher or better or more authentic, all of which I resist because it is so much easier to stick to what I know. The other day he made some spectacular roasted caramelized onions and suggested we use them on a focaccia. We had some slightly overproofed pizza dough, and I suggested we use them instead, but he said I should make a real focaccia dough. Begrudgingly, I proceeded to pull out my book and look for a recipe. The end result was so amazing that the kitchen staff and servers ate most of it, and left very little for any customers. One of the perks of the kitchen, I guess.
So, Tony, here in black and white, thanks for pushing the boundaries of what I want to do. Thanks for believing that I can do anything. I will push back, you just need to keep pushing a bit harder.

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