Here is a very quick and easy humas. One 25 ounce can of chick peas, 1/2 teaspoon of powered garlic, 1 teaspoon salt, and 2/3 cup of olive oil. You can put this on bread, eat with vegetables, crackers, or as I like, with a spoon. Please use the garlic and salt here as recommendations. If I wasn't posting this, I'd probably double the garlic for this much oil and chick peas.
If I'm making this for a crowd, I'd probably go at least three times the recipe. With the flat bread we did the other day, I think it was this times three. There are many many variations of this. I've had probably all kinds. This is a very plain Jane version.
Ahh... it's bread baking season again. Finely cold enough outside that the warmth of the kitchen doesn't compete with the AC. I took my favorite seven grain out for a drive today. I started it yesterday morning with the seven grain soaker and the preferment. The preferment was a strong sourdough variant after about 30 hours.
I took the dough after several 90 minutes rises and rolled it out in 470g logs and let rise a final 90 minutes or so. I had two even 470s and a 520g left over. I took that one, shaped it into a boule and let it proof in a soub bowel. I put that one in at 450 in the preheated Dutch oven for 20 minutes, then pulled the top off for another 15 mintues. The loaf shaped ones when into the usual loaf pan and did the usual cook off.
So tell me, what do you all bake? Has bread season started in your house?
Well, another summer is almost gone. This doesn't relate too much to food, but it is exciting to see Scott hungry for playing his tuba. He was pretty jazzed, no put intended, about getting into Blue Lake.
He ended up playing the tuba for about four to six hours a day for ten days with university professors as instructors. I'll follow this up with a post of his recollections of the week. Enjoy.
This fine veteran's day we salute our military for all of their service to our country. Here is a fun piece on the softer side of US military service. Enjoy.
You've got to know where the hot ticket items are. The Joshia March Quintet is the hippest thing since Herb Alpert or bell bottom pants. The fab five took a number 1 - High score for their efforts. Below is a high resolution upload of the video. If your browser does not support the Vimeo site, there is a youtube link further below.
Excellent work for the 13 - 15 year olds boys.
Michigan School Band Orchestra Association Festival
Here is a quick video of a 100% whole wheat bread. This is a short clip, but the bread is about as easy as it is short. I did not get a chance to do a voice over. I took several attempts, but a speaker, I am not.
Mix all ingredients together. Mix until you get the gluten widow. Let dough rise until doubled in bulk, about an hour to 90 minutes. At this point you can punch it down and let it rise again or proceed on to shaping. (Another rise yields tastier bread)
Shape into a ball, let rise in a floured bowl or bread proofing basket. Place into dutch oven (preheated to 400 degrees)
Bake 20 minutes with lid on. Remove lid, bake an additional 20 minutes.
Here is the quick recipe: 430 grams King Aurthur whole wheat 295 grams of water 1.5 tsp yeast 1.25 tsp salt 1/4 cup honey 1/4 honey
We've covered a good deal of bread making. This has been very positively received. There were some requests for some more sour dough step by step instructions on how to keep and use starter.
What would you like to see next? More No Knead? Sour Dough No Kneed? Don't have time for No knead, you have three hours to crank out some hearth bread, can you do it? Absolutely. Some "Nourishing Traditions" meals? How to get a good braise on? BBQ, Stew, are "fire and forget" - great outcome for little effort. Fish?
Shoot me an email with your requests and we'll see what we can do.
Here is a quick video on a sourdough version of the no knead recipe that is so wildly popular on the web. This is my own adaptation, professionals beware.
1 cup sourdough starter - 50% water, 50% flour 1.5 tsp salt 2.5 cups flour 1 cup water
That is the whole recipe. The flour mix totaling 3 cups for this was: .5 cup King Aurthur white (in the starter) .5 cup King Aurthur white (in addition to what's in the starter) 1.5 cup King Aurthur wheat .5 cup rye flour (not sure what brand)
Combine all the ingredients in a bowl. Cover the bowl with kitchen wrap and let it sit out on the counter for 12 hours. Next, put the very wet dough onto a floured surface, fold it together and place into a well floured proofing basket for 90 minutes.
Place into a preheated (450 for 30 minutes) dutch oven , slash, cover, and bake 20 minutes. Remove lid and continue to bake for another 15 minutes until the loaf is at the desired color. Remove and place on a cooling rack.
Posts
