Category Archives: Cooking

More bread

I was right! I just had to reduce the water a little 🙂
Process below. I’m terrible at taking notes for baking but I think it’s accurate enough.

Delicious.

Poolish (24h in advance)
140g water
122g bread flour
1g of yeast

Actual bread recipe
250g warm water 90 degrees (F)
5g yeast
6g diastatic malt powder
400g all purpose
12g salt
(and all the poolish of course)

7:50am – mixing all ingredients (with minimum mixing)
9:10am – Folding #1
10:30am – Folding #2 and shaping
11:00am dumping in the hot dutch oven, scoring, covered => oven at 500F
11:15am reducing the oven to 430F
finishing baking

 

Saturday bread

Thought I’d jump on that trend of baking bread in a Dutch oven. It was either that or the “Small waist, pretty face, big bank” challenge. I think I chose wisely. You’re welcome.

Anyway, I used a 24h Poolish starter. Did ten good minute of hand mixing, then one hour rest, some folding / stretching, two hour rest, more folding and…not much resting* before dumping the dough in the hot Dutch oven.

*That’s why it’s rather dense. It taste / smell fantastic though. And that cracking sound out of the oven…so awesome.

I think I used these measurements below. Hand mixing only. Fairly high water ratio. I might tune that down a little next time…

Friday morning: Poolish starter
132g water
112g bread flour
1g of yeast

Saturday morning:
280g warm water 90 degrees (F)
5g yeast
400g bread flour
12g salt
+ Poolish starter

Weekend cooking / baking

Roasted Artichokes and Prosciutto
Big Heart Artichoke and Parmesan Soup
Home made Potato Chips with Fleur de Sel and Parmigiano
Peach Cobbler with Spicy Rum

Notes:
– I didn’t do a very good job choosing the artichoke but otherwise the recipe is really good.

– I added carrots “chips” to the soup. It works.

– I used only brown sugar for the Peach Cobbler and added strawberries and red plum. Served with Bourbon Praline Pecan Ice Cream from Haagen Dazs

Seared Scallops with Bacon Marmalade

Seared Scallops with Bacon Marmalade – I paired it with a White Burgundy (Pouilly-Fuisse 2013) and I regret nothing.
I bought two pounds of fresh scallops so that’s what I’m going to eat this weekend mostly…

Recipe here:

https://www.foodandwine.com/recipes/seared-scallops-bacon-marmalade?fbclid=IwAR2sa5qd8-09Rlcitq2Po22tuzS_ijTgv1AOlkukziVV4QymeVAnnuhVhPo

Super Blood Wolf Full Moon

  • Hike along th South Mesa Trail near Boulder, Colorado
  • Photos of the Full Moon from last night
  • Also, trying out my new bread machine (Zojirushi Home Bakery Virtuoso) with this recipe

Flour                  447g Bob’s Red Mill Artisan Bread
Water                260ml
Heavy Cream 40ml Horizon Organic
Salt                       10g Morton Sea Salt
Yeast                     9g SAF Red Instant Yeast
Salted Butter  45g European Style Salted Butter
Diastatic Malt Powder 10g King Arthur

 

 

Lemon Cake and Orange Tuiles

One of my favorite pastry chef just turned 30 so I figure it would be a good opportunity for me to bake something for the party. I believe she was pleased.
The stripes on the side are a bit more subtle than I wanted though.

Lemon zest genoise filled with a mix of lemon buttercream and lemon cream.
Top with yellow almond paste and orange tuiles.

I also made some meringue, sugar work and other tuile cookies but ended up not using any of that really.

Orange Tuiles:

Thin 3 inch tall sides made of genoise + tuiles dough (up side down here)

After filling, placing the side around the cake and topping with almond paste:

Final touch with lemon drops and some orange tuiles 

Friendsgiving 2017

Apparently “Friendsgiving” is a thing.
Baking “Date & Pecan” Pie & Lemon Meringue Pie.

I followed this recipe which is pretty good: http://www.foodandwine.com/recipes/brown-butter-pecan-pie-espresso-dates

As always for the Lemon Pie I used Pierre HermĂ©’  sweet dough & lemon cream recipe and added Swiss meringue on top.