Archive for the ‘recipe’ Category

Artisanal Brioche

September 11, 2013

I could not find a brioche recipe based on a traditional yeast starter, so I decided to make up my own by combining several receipts and guessing.

½ cup of yeast starter
½ cup buttermilk
1 cup of flour

Allow these to sit for an hour or two, until the mixture becomes bubbly (this is essentially turning the starter into more starter with a bit more Lactobacilli).

4 cups flour
zest of one orange
5 eggs
¼ cup sugar
½ teaspoon salt
3½ sticks of very soft butter (⅞lb)

Mix together and knead. Cover and refrigerate overnight (this develops the sour taste). Remove and knead briefly.

Place in two long thin buttered brioche pans (if you use a traditional bread pan the edges are likely to scorch before the center cooks). Allow to rise for 3~4 hours.

Cook 35~40 minutes @375.

Brioche

Mushroom rolls

August 8, 2013

After making chocolate rolls the other day I decided I wanted something savory…

1½ scant cups of yeast starter
3½ cups flour (I use half whole-wheat, half unbleached)
6oz fetid cheese
1lb mushrumps
black pepper to taste

Mix the starter with 2 of the cups of flour. Knead for a bit and then put in the icebox for a night or two (this allows some sourdough flavor to develop, which is rather nice here).

When you are ready to make the rolls: Chop the mushrooms (I use a food processor) and put them in a covered pot to simmer until they have expressed their juices.

Drain the warm juice into a mixing bowl and add half the feta cheese, crumbled. Try to get the cheese to melt a bit into the mushroom water (it won’t really). Add the remaining cup of flour, mix together and then add the dough that’s been sitting in the fridge for the last couple of days. Knead a bit more.

Take the mushrumps and the remaining feta cheese and put them back in the food processor. Add ground pepper to taste. Process into a smooth paste.

Tear off a hunk of dough (about a ball 1 inch in diameter). In your hands, flatten this into a relatively thin sheet (2~3 inches square). Add about 1 tablespoon of the mushroom/feta mixture to the middle and then fold the edges up to seal the filling on the inside. Place (with the join down) onto an oiled cookie-sheet.

MRoll1 MRoll2 MRoll3

Allow the rolls to rise again (several hours or overnight, wild yeast is in no hurry to rise).

Preheat oven to 350. Cook 1″ rolls for 15 minutes.

Pain Bâtard au Chocolat

July 29, 2013

“Nobody,” he said,
As he slid down
The banisters,
“Nobody,
My darling,
Could call me
A fussy man –
BUT
I do like a little bit of chocolate to my bread!”

I’ve never been much of a fan of puff pastry, and the work involved in a traditional pain au chocolat seems unnecessary to me. So this is my version with chocolate chips set in a sweet roll. It’s easy.

3 scant cups of yeast starter
1 cup honey
½ cup oil
6 cups flour (I use half whole-wheat, half unbleached)

I’m not a very exacting measurer; this is about right, but I go more by the feel of the dough
1 teaspoon vanilla
1 teaspoon cinamon
½ cup chocolate chips

Mix together and knead for 10 minutes or so. The chocolate chips will have a tendency to work their way out of the dough and pop down into the bowl. Just put them back.

Tear off small hunks of dough and form into balls about 1~2 inches in diameter. Place these onto a well oiled cookie sheet (or perhaps two). Cover with an old plastic carry bag (to keep humid) and allow to rise for an hour or three.

Preheat oven to 350. Cook 1″ rolls for 15 minutes, 2″ ones for a bit longer.


† If you don’t have a pot of pet yeast starter sitting around the kitchen you can simulate it by adding 2 cups of flour to 2 cups of water and a packet of dry active yeast. Let this sit for a while until bubbles form.

Or if you are a bit more adventurous and want to start your own starter, here are some directions.