Well Hello Internet!
Tonight i baked a new loaf of bread, and i did it exactly the same way as i did the last loaf, except i baked it a little longer. I think i seem to have finally got it down!
heres what i did:
this morning (at 9 am)
i took 1.5 cups of starter
mixed it with 3 cups of water
and 4 cups of white flour
i let it sit until 7 pm
this is what it looked like:
i then removed 1.5 cups of this sponge and put it back in the starter
to this i then added
half a cup of olive oil
1.5 tablespoons of salt
1 tablespoon of sugar
after i folded in those ingredients i folded, and then kneaded in
3 cups of flour
i let it sit for 20 minutes:
After that i removed 1/3 of the dough to save to make pizza tomorrow! (follow link!)
I folded the remaining dough into the loaf and let it rise for 2.5 hours (it seems to take longer now that the summer is over).
I baked it in the oven for 15 minutes at 450° and then turned the oven down to 350° and baked it for another 35 minutes.
Well Hello internet!
Last night for dinner i went all out and made ravioli. From scratch! That’s right i made the pasta dough, and the filling, and the sauce.
But i can’t say that I did it all alone, i had help from my good friend Julie – who also took most of these pictures!
Not only was this extremely delicious, it was easy to make and also lots of fun!
on a side note, if one were to peruse the archives, they would find that the first video i ever made for jackiscooking, way back in 2007 was butternut squash ravioli. except when i made it then, it was pre-made frozen ravioli! This is much better! check out that post here.
Heres what you will need:
For the Filling:
one butternut squash.
one leak (or an onion)
a couple of cloves of garlic
salt and pepper
For the Pasta Dough:
2 cups of flour
3 egg yolks
4 tablespoons of water + some extra
One egg for the making of the Raviolis
For the Alfredo Sauce
half a cup of butter
1 1/2 cup of parmesan cheese
1 cup of cream
First, we cut the squash in half and took out the seeds. Then we roasted it with the flesh side down for 30 minutes at 375° with a little olive oil.
* update *
this loaf is the most perfect loaf of bread i have made!
hopefully i will be able to repeat it!
Well hello Internet!
Tonight I baked a new loaf of bread, and I think this is the best one
yet! I’ve carefully recorded everything I did this time so if I can
repeat this and get exactly the same results I’ll know I’ve got it!
Here’s what I did this time
I took 1 1/2 cups starter and mixed it with 3 cups of water and 4 cups of flour
I let it sit for 7 hours
Then I removed 1 1/2 cups of the sponge and put it back in my starter jar for the next loaf
To the sponge I added half a cup of olive oil and one tablespoon of salt. Then I added between 2 and 3 cups of flour – until the dough was just right – that is until it was just past sticky. I believe this is the most important part, and what I have been failing to achieve in the past.
So I let the dough autolyze for about 15 minutes before shaping the loaf. Then I let it rise for 2 hours
I baked it in the oven for 15 minutes at 450 degrees, and then 25 minutes at 350 degrees.
Well Hello internet!
So as it is Monday I am baking a loaf of bread. My last loaf of bread was probably one of the most successful, in terms of its texture and what it looked like. However since I ran out of white flour while I was making the dough, I ended up substituting with too much whole wheat flour. This time I am repeating the recipe, but with an opposite ratio. Instead of 3 cups of whole wheat flour and 1 cup of white flour being added to the sponge, I am going to use 3 cups of white flour and 1 cup of whole wheat flour.
So here it is:
Here is my sponge:
As you can see it has bubbled up and risen quite nicely.
Next, I remove 2 cups from the sponge and put it back in the starter. This feeds the starter, so it will be nice and ready to go next week when i make another loaf.
Then I put in half a cup of olive oil, 1 tablespoon of salt and a tiny little bit of sugar, maybe like a teaspoon.
Then to this mixture I slowly added while stirring 3 cups of white flour and 1 cup of whole wheat flour (i like to mix this together before i add it into the sponge). eventually i can no longer stir with my spoon and i have to mix it with my hands.
This mixing eventually turns into kneading. i have been experimenting with the amount of kneading. this time i barely kneaded the bread at all, and also decided to have a slightly moister dough, so it is a little stickier, and not the right consistency for kneading.
Here is the Dough:
Then comes the shaping of the bread. i folded the bread and rolled it into the shape i wanted and then placed it in the bread rising pan that i have
Here is the bread before rising:
I let it rise for 2 hours, and here is what it looked like:
I then baked it in the oven at 450° for 20 minutes, then turned down the heat to 350° for the final 30 minutes of baking.
Here is the result:
So it looks pretty good i think. but when it turned out onto the baking pan the upward risingness of the bread turned into outward rising, so the bread is quite wide and flat, but nice and soft on the inside and crunchy on the outside. the bread also tastes pretty darn good.
I think perhaps the rising problem can be cured by allowing gluten to develop more and then the dough will be more cohesive. either more flour, and or kneading will probably solve my problem.
We’ll find out in a week or two i suppose!