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Who says you can not make a smooth 100% whole wheat bread, and also delicious? Some time ago I bought the book of breads, Whole Grain Breads by Peter Reinhart. It is a wonderful book for those wishing to make 100% whole loaves. Reinhart's epoxy method to achieve 100% whole wheat bread soft texture, in practice it is rather simple: use a biga or dough left to ferment approx. 4 to 8 hours, then soak slowdown at room temperature with a slurry of flour, cereals and / or seeds to be used in the pan for 12 to 24 hours. With these simple steps, and greatly improves the texture and we are not publishing oven stones, lol, but a rich bread, surprisingly smooth texture.

Anadam bread is a bread with history. The bread Anadam was created in New England, the United States before 1850, and is a well-known pan until today. Take a combination of wheat flour, corn meal and molasses. The version of this book is 100% complete (unless your dough is white like mine and only cool once, but just the amount of white flour is minimal).

The original recipe gives the option of using a biga or whole-wheat sourdough. I have used the second option, feeding my sourdough as indicated below to convert to whole wheat sourdough. I also give them the option of the biga for those without sourdough.

Delicious and very healthy, with the fabulous flavor and aroma of molasses and a touch crispy cornmeal. It is excellent for sandwiches, sweet or savory ... do not hesitate to try it.



Ingredients:

soak Place:

113 grs.
corn flour 56.5 grams.
4 g meal.
salt 142 grs.

water Mix everything for approx. 1 minute, cover and let stand at room temperature 12 to 24 hours. If you are not going to use it, place it in the refrigerator for up to 3 days.

For comprehensive sourdough:

64 grs. sourdough (I use my sourdough malt extract the 80% moisture)
191 grs. 142 grs flour
.

water Mix the dough with water, add the flour, mix to form a ball, cover and let stand at room temperature between 4 and 6 hours, or until you notice that it has doubled its size and issues a pleasant aroma.

Remove air from the dough and cover well and refrigerate until you are ready to use, can be used in the next three or four days.

If no dough can make a BIGA INTEGRAL, as follows: 227

grs. 1 gram flour
instant dry yeast
170 grs.

water Mix all ingredients and knead for 2 minutes. Let stand 5 minutes, then knead again for 1 minute. Cover and refrigerate for at least 8 hours or up to 3 days.
biga before using to make the final dough, remove from refrigerator two hours before .


final Mass

All soaking mixture
All sourdough biga integral or integral (one of the two eye!)
128 grs.
5 g flour.
salt 7 oz. instant dry yeast
56.5 grs. molasses 28.5
melted butter or vegetable oil (I used butter)



Prepared

; , The dough should pass the test membrane or transparency.

1. You can do it in the mixer or by hand. I used the mixer. Cut the dough into small pieces and soak the mixture, and with the rest of the ingredients knead at low speed approx. 1 minute. Increase speed and knead for 2 or 3 minutes. If necessary, stop the mixer and scrape the walls spatula, after a minute or two, the dough forms a ball.

2. Mass to take lightly floured board (preferably whole wheat) and work for 3 or 4 minutes. The dough should form a very thin and elastic membrane to stretch (see photo), (of course not just as elastic as when working with white flour).

3. Form a ball and place in an oiled container, cover and let stand for 45 to 60 minutes at room temperature, and at least have doubled its volume.

4. On floured board, shape the bread, smashing the ball slightly with your hands and then winding.

5. Place in loaf pan 11x20 cm, it is sprayed with water and allowed to weigh for 45 to 60 minutes.

6. Bake at 177C for 20 minutes, turning the pan and bake for 20 to 30 minutes until bread is well browned on all sides. The internal temperature (if you have that kind of thermometer) must register 91 C in the center.

7. Remove from pan and cool on rack.

This is going to Yeastspotting !

Steam Mop Hurt Hardwood?

chocolate and almond cake

Only for those who love chocolate ^ _ ^

was having lunch one of the richest in Taipei burgers with my colleague S. in a Western restaurant, simple, where diners are mostly Western and students, and if I mistake not the owner or co owner is from New Zealand, when we find a few magazines Cuisine at a table in between bites .... we got to browse and admire .... was there when I saw this recipe Chocolate and almond cake from Positano ... I loved what I saw and simplicity of ingredients and processing. Immediately I noted in a tiny slip jiji. How many times do this, right?

then, looking for information on their origin, have found no big deal indeed, the recipe appeared on page web of that magazine on the internet:) I guess

chocolate cake and almond Positano is a sister, cousin or family of the Torta Caprese I've seen on many blogs. Positano is a popular tourist town on the Amalfi Coast of Italy.

Without further introduction, a simple and delicious cake flour has not known a glory:))



Ingredients:
For a cast of 23 cm in diameter (I used my 8-inch pan) .

200 grs. good quality dark chocolate (64-70% cacao)
200 grs.
unsalted butter 200 grams.
sugar 5 eggs (Separate the whites and yolks)
250 grs. almonds (toasted and then ground)

Grated lemon icing sugar for decoration
( also used a tablespoon of lemon juice to beat the egg whites )



Prepared

1. Melt chocolate, butter and 150 grams. sugar bath.
2. Remove from the heat, add the egg yolks and ground almonds, mixing well after each addition. Book.
3. Besides, with electric mixer, beat egg whites with 50 grams of sugar, a tablespoon of lemon juice until soft peaks form (but not too drive), add the lemon zest.
4. Mix cream and chocolate meringue with a wooden spoon or hand mixer, until no traces of merengue.
5. Place the mixture in a covered pan with parchment paper or greased and floured (23 cm in diameter), and carry a preheated oven at 180 C for 30 to 40 minutes. (In my case I found 30 minutes sufficient because I love a bit wet).
6. Let it stand a few minutes and unmold. When completely cooled, sprinkle with icing sugar.

Cheats Für Mout And Blade

Quiche Chicken herb

And tell my herbs, they are planted, watered, pampered, and cut by me, to stop all its aroma and flavor in my cooking.

Ingredients:
12 chicken drumsticks

4 cloves garlic 1 teaspoon grated fresh ginger
herbs "at ease"
3 tablespoons extra virgin olive oil
150 grs. dry sherry
100 grs.
1 tablespoon water homemade vegetable concentrate (replaced by a pill, but does not taste the same)

flour 1 tablespoon honey 2 tablespoons eucalyptus

do Mode: Clean the drumsticks
half and half it naked skin, "the boss" does not like chicken skin.

Season the chicken and stick it inside a plastic bag with flour, shake and is a very thin film of flour, that will make the skin crisp and sauce thickens.

In a large saucepan put the oil and echo the garlic, ginger and all very finely chopped herbs, they begin to release aroma and turn brown, add the chicken and let it brown.

Add wine, concentrate and water, I cover the pan and leave on medium heat 15 minutes or until chicken is tender.

Saco drumsticks and let the sauce is reduced, and put it in a bowl.

Echo

the drumsticks in the pan and paint them with honey, a few minutes is enough to have a beautiful, rich golden color. Remove the drumsticks
and tip the sauce to mix with honey caramelized and let it boil for 1 minute.

and ready to eat, whether it is good hot, cold is not wasted.

How To Cut Flooring Around Columns

Positano with sourdough English muffins bars

The English Muffins are a wonderful discovery for me .... For some time looking for a recipe to use my dough, I stumbled upon this one of my favorite blogs Wild Yeast, and what ... I've loved and have already done several times.

are delicious for breakfast or snack. They are also semi integral, are not added fat other than milk and do not require baking. Rapidly become a frying pan, griddle, comal or my fellow Venezuelans in griddle to make arepas
^ _ ^ One thing I love about them is they are small and can control the portions very well, especially when we are a "diet" as I do now. (Well, I try,:)

I have understood that today's English muffins are made with baking powder, but these are a little dough and baking soda ... that according to Susan explains in his original recipe, baking interacts with the acidity of the sourdough creating more carbon dioxide, which in turn produce the typical honeycombed muffins ... and really they are full of holes though my photos are not appreciated. They grow a lot when you are roasting on the grill, so it is advisable not to make them so thick they will not be raw inside. Fluffy and soft ....
warm and toasted, spread with butter and jam or with a little honey, are fabulous. You can also make them some sandwiches with ham, eggs or cheese.

Oh and of course, do not forget to prepare a good cup of tea, and if English is better;)

Have a weekend full of smiles!

A abracitos rain for all:)



Ingredients:
Approx. 10 rolls.

For sourdough sponge (preferment):


110 grs. sourdough 100% hydration (as it is a fairly wet dough, this time I used my sourdough malt extract 80% hydration without any problem, as there are very good and very manageable dough)

160 grs. bread flour 100 grams

. wheat flour 276 grams

.
milk


To make the sponge, simply mix well all ingredients and let stand 8 hours or overnight. ( I hang approx. 9 hours a night and morning to prepare breakfast )



For the final dough:


75 grs.
bread flour ¾ teaspoon salt


1 teaspoon baking soda 1.5 teaspoon

honey

All sourdough sponge (preferment)



also need a bit of semolina or cornmeal for dusting the muffins. I used semolina.



Preparation of the final mass:


1. Incorporate all the ingredients to the sponge dough, and knead until dough is soft, about 8 minutes. The dough will be slightly sticky, but do not add more flour.

2. Enharínese hands and work table and roll the dough with your hands until you have between 1 and 2 cm thick.

3. Cut the dough into circles approximately 7 cm in diameter. ( I used a cookie cutter 6 cm.)

4. Sprinkle a tray or greaseproof paper with plenty of semolina or cornmeal and place the muffins carefully with the help of a spatula. Then sprinkle with semolina or cornmeal on top.

5. Cover and let rise for 45 to 60 minutes.

6. It lightly greased pan (I used a griddle or comal), while hot, over medium-low heat, carefully place the rolls and broil about turning them every two minutes., A total of 7 to 8 minutes per side (Total cooking approx. 15 minutes). Be ready when they are golden brown on both sides and have fluffy.

7. Cool on a wire rack.

8. It is usually open in the half with a fork. A delicious way of eating is open, lightly toasted, and spread with some butter and jam. I will smeared with my homemade mango jam . : D

Melina Velba In Spotted Dress

my gifts and new header for the blog

all know that the Kings are very, very clever, but I did not know was that they knew so well to people, I say this because this year among many other things we did at the foot of Bethlehem, I have left some goodies, at least for me surprising, "it worked."

And thanks to these gifts, I decided to change the header blog, well I think I was missing a face lavadito.

And not only is the thing here, one day I told my daughter that he had seen a few cutters Chulis NY store and somehow I have come from the hand of JJ Williams Sonoma direct from my kitchen.

Well and there's more, the day opened The house fresh flowers, we M º Angels Cooking without fear, Laurita Cocinax2 , we saw the printing of cookies, M ª Los Angeles took over and had another, but when I went to catch a hand appeared in front of me and took it, I was as a child that you take away a candy, M º Ángeles bent on giving me his, but of course could not remove it before she saw it, they told us that again but it would take to bring about days.

Well then passed these days, and here is my long-awaited press, Laurita is a charming girl, I went and bought it, really is a luxury to have friends like them.

And although today was not a recipe, I hope you enjoy it as well.

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sourdough French bread with sourdough

With this simple I tested the bread dough I prepared in the previous post. I need a lot of practice with the trained and the courts, but I want to share formula that produces good quality bread, thin crust, crispy, airy crumb and soft, rich. The characteristics of the sourdough define the flavor and aroma of bread, in this case sourdough malt extract produces mild-flavored bread, but complex, all acids. Of course you can use any sourdough that has at its disposal that is strong and active and taking into account the level of dehydration.

Just consider some details. First, although the room temperature control. There are breads that need low temperatures to ferment properly. This particular ideal temperature is between 21-23 C. In building breads must be done safely and affection for not mess too much, we do not remove the bubbles that have already been created in the interior during the second fermentation.

With normal force flour do very well, of course if we want a greater challenge you can use French T55 flour, which does not absorb as much liquid as a common and strong flour dough will be more difficult to handle, but will be more authentic. I have used normal bread flour to keep things simple, and the second attempt, which will in the end, I used a mixture of flour strength and trying to imitate the power of French flour.

Kneading is short, a total of 8 minutes, plus the first 15 minutes of autolysis (initial rest of the mixture of water and flour). With the ideal temperature, total fermentation time is 2 hours. The final fermentation is relatively short, just 30 minutes. This short fermentation has its rationale: this type of bread in the oven should not be fully fermented, but lacking a bit, so will the heat of the oven.

I hope you will encourage testing.

Happy week!



Ingredients:


500 grams bread flour (or a mixture of 400 grams. Flour force and 100 grams. flour)

1.5 g malt extract

340 grs. cold water (you will need approx. 15 grs. more water to dissolve yeast)
3 grams.

dry yeast 150 grams. sourdough (active and bubbly to 80% hydration)

10 grs.
salt


Prepared

1. I use the mixer (can also be done by hand), mix water, malt extract and flour. Knead on low speed until you see it all together, approx. in 1 or 2 minutes stop mixing and let stand 15 minutes (This is called baking autolysis).

2. While resting the dough, sprinkle yeast over dry and pulverized with water to hydrate, as shown in the photo. Or if you prefer to dissolve the yeast in a tablespoon of water (approx. 15 grams) and add after 15 minutes.

3. Also incorporate the dough, and knead on low speed for 3 minutes.

4. Add salt, and knead on low speed for 2 minutes. Up to medium speed and knead for 3 minutes.

5. The dough should look shiny and elastic.

6. Place on a container or tray floured board, cover and let stand for 30 minutes.

7. Bending and stretching to do, and let stand 30 minutes.

8. Divide dough. In two or three equal parts.

9. Bowling, give it a slightly elongated shape each ball, place in the couche, or on a plate or floured board, cover and let stand for 60 minutes.

10. Form rods or baguettes, or batards, as desired. I've done bar placed in a mold of baguettes (A little small for the size of two bars. Below you can see photos of the second attempt in which I divided the dough into three equal parts.). this video here shows how give shape to the baguettes. If you have mold, placed on the couche, or some thick cloth floured, that is to maintain the shape.

11. Allow to ferment for 30 minutes. (Fermentation is short, do not want to ferment completely to achieve a good expansion in the oven.)
12. Transfer to the tray which will bake in the event of any unused baguettes mold being careful not to mistreat and degas. Sprinkle with flour if desired, longitudinal cuts ... this is something you do not master at all as it is obvious ^ _ ^.

13. Carry a preheated oven at 230 C for 30 minutes. With enough steam during the first minutes for the crust it is crispy and thin. If you prefer a more golden color and intense, bake for a few minutes.

14. Cool on rack before cutting.

next day refreshed my dough back and did three bars instead of two,

the ; differences to the above recipe: I used a mixture of 400 grams. strong flour and 100 grams of flour. not sprinkle with flour and spray before baking with water before baking.

at home, so we eat like the French bread toast:)