U.S.: This is how the Irish emigrants to America made soda bread, since there were more ingredients readily available. See the Irish Soda Bread for a more traditional recipe, and a lovely video by the Irish Julia Child, Darina Allen.
Continue reading “Week 16: Emigrant’s Soda Bread”
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!
If you want the American version, check out Emigrant’s Soda Bread.
Traditional Irish Soda Bread | Darina Allen, Ballymaloe Cookery School
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.
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
Equipment: None!
| 9 grams | yeast |
| 335 grams | water (110 degrees) |
| 450 grams | flour (all purpose or bread) |
| 9 grams | salt |
| 9 grams | olive oil |
| 20 grams | olive oil |
| 20 grams | water |
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”
Breademic 