Baking a sourdough loaf is a two-day affair, because there are so many stages in the prepping and proofing. I set out to find if it was possible to a.) make a loaf in one day, and b.) be 100% satisfied with the result. And, I’m here to tell you that there is! This is a method for baking a sourdough loaf with no overnight rise, and if you get started early enough, (8:00 AM) you’ll have a warm loaf to bring to the dinner table.Continue reading “Week 58: Same Day Sourdough”
DENMARK: This seed and nut loaf is from the KONG HANS KÆLDER restaurant in Copenhagen. According to the Danish newspaper Politiken, the staff came up with this loaf when they decided to go on a Paleo diet — and named it after the Nordic Stone Age, Stendalder. It became Denmark’s most popular recipe, to the point where the natural food stores had a hard time keeping the ingredients in stock. It’s gluten free, naturally high in protein, fiber and omega-3 fatty acids, and only takes 10 minutes to put together. I was so tempted to add raisins, but I wanted to remain true to the original so refrained. I bet it would work just fine if you did; I’m thinking 50g chopped dried fruit, or for a savory twist, sun-dried tomatoes. Another idea could be mini chocolate chips and candied orange peel!
- The original recipe calls for unroasted, unsalted nuts, but I decided to go ahead and use roasted, salted, because I prefer those for other uses. I lowered the salt to 1-1/2 tsp because of this.
- I also added chia seeds and hemp seeds to boost the nutritional value. You can use any combination of nuts and seeds, as long as they total 700 grams.
- You can use all whole nuts, i.e. not chopped almonds or pecans. That makes the loaf look really nice when sliced, but I think the (roughly) chopped nuts make for a better consistency, and also easier to cut.
- I used canola oil, but next time I think I’ll use olive oil. Peanut oil might be a good option.
- If you want to make this on a regular basis, buy the nuts/seeds in bulk, mix them all up and measure out 700 grams of nuts in individual portions to freeze.
- Cut thin slices – a little goes a long way!
Stone Age Bread
- 100 g pumpkin seeds ( I got “acitivated, sprouted” seeds by mistake. They work fine, but aren’t as bright green)
- 100 g roasted, salted sunflower seeds
- 100 g chopped tamari almonds
- 100 g chopped pecans (the original recipe calls for walnuts, either one would do)
- 100 g flaxseeds
- 100 g roasted sesame seeds
- 50 g chia seeds (optional, this is an additional on my part)
- 50 g hemp seeds (optional, this is an additional on my part)
- 5 ~ 6 eggs, depending on size.
- 1/3 cup oil
- 1-1/2 teaspoon salt (or 2 teaspoons if you use unsalted nuts)
- Preheat oven to 325.
- In a large bowl, mix the eggs, then add the oil and salt
- Measure in the nuts and seeds and stir to combine well.
- Line a loaf pan with parchment paper
- Add batter to the pan and press down to fill it towards the corners, and to even the top
- Bake for 1 hour or until it is firm and just a little browned on the top
- Wait until the bread is completely cool to slice.
FRANCE: The bastard son of a baguette, named so because it’s shape was not round like a boule. “Rustic” because it’s got some whole wheat mixed in.Continue reading “Week 36: Rustic Bâtard”
IRELAND: Soda bread is a daily bread that was made by every Irish household with ingredients affordable to all. Dump everything in a bowl, mix it with your hand, and it’s ready to pop in the oven in under 5 minutes. I used 50/50 whole wheat and white flour; but it can be all white if you prefer. The method is so easy, you don’t really need a video, but Darina Allen’s instructions and history (she’s the Julia Child of Ireland) are worth viewing at least once!
Apparently, Irish measurements teaspoons are different from the U.S., so I’ve listed the proportions below.
Preheat the oven to 450 degrees before your begin, so you can get it in as soon as the batter is mixed. And it bakes for about 30 ~ 35 minutes.
- 2 cups whole wheat
- 2 cups white
- 1 teaspoon baking SODA
- 1 teaspoon salt
- about 1-3/4 cup buttermilk (400ml) – I use Kefir – it’s thicker than US buttermilk
ITALY: A thick, airy, flat bread with a lot of potential. It’s delicious with the traditional topping of olive oil, salt and rosemary. Or, you can join the Focaccia Bread Art movement and make it a meal. I tested a few quicker versions, with just one rise time, but this version, with a super wet dough and the addition of a salamoia (brine) is the most authentic. Plus, the four rises/folds ever 30 minutes are a great excuse to get up from your desk and move, if you’re working from home!
The Easiest Focaccia | Ethan Chlebowski
Rise time: 20 + 30 + 30 + 30 + 30 + 60
|335 grams||water (110 degrees)|
|450 grams||flour (all purpose or bread)|
|9 grams||olive oil|
|20 grams||olive oil|
FRANCE: A long, thin loaf with a airy center and thin, crisp crust. It’s a wet dough, so hard to manage. We learned some new methods: “turning” the dough, and using water to keep it from sticking. John’s got a soothing, calm voice, and talks us through every step of the process.Continue reading “Week 6: Baguette”
FRANCE: A round, heavy loaf baked in a pot with a lid (it doesn’t have to be a dutch oven). I chose this version because of the detailed instructions, great videos, delicious taste, and the no-knead method. If you learn how to make just one bread this should be the one. The perfect loaf to impress!Continue reading “Week 3: Boule”