Wednesday, March 17, 2010

Instant vs Sourdough

Sourdough [that didn't rise] :-(

Friday, March 12, 2010

English Muffins

I followed Peter Reinhart's recipe from the Bread Baker's Apprentice. The only change I made was making 9 smaller muffins from the recipe rather than 6.

Friday, March 5, 2010

Wait...wasn't this a pizza blog?

Err...well...yeah...turns out I love making bread too. Future posts will have more details about each loaf, but until are some photos to hold you over.

Sourdough Boule - I used my round brotrum that I received for christmas to shape the loaf (thanks MIL!). I followed Ed Wood's basic sourdough recipe from Classic Sourdoughs pretty closely using my Camaldoli sourdough culture. Rather than cooking at 350 for 45 min...I cooked at 450 for about 30.

French - This loaf is similar to the sourdough boule, but with a milder flavor. Once again I used my Camaldoli sourdough starter and followed Ed Wood's recipe closely. As above, I cooked at 450 for roughly 30 minutes.

Olive & Onion - This was my first attempt at one of the more advanced loafs. Until now, much of my baking had been limited to sourdough, french and whole or semi-wheat loaves. Once again, this was one of Ed Wood's recipes from Sourdough Classics and I used my Camaldoli sourdough starter. Making the dough was very similar to the loaves above. Before the final shaping, I sauteed some onions and olives and then let them cool. I Spread the dough out into a rectangle and sprinkled my onion/olive mixture over the dough leaving about an inch around the edge. I then rolled it up, sealed the ends and baked at 350 for roughly 45 minutes. In the future, I will make sure to use plain olives. I purchased olives mixed with provencial herbs my from local health food store and they ended up being very salty.

Wednesday, March 3, 2010

Clam Pizza

Wow, it has been a long time! Since I last posted I have made a whole lot of pizza and a whole lot of bread! This was by far the best pizza yet. I am starting to get the hang of working with the sourdough culture and knowing when it is active. I used 30g of culture for this pizza with the same ratios of flour/water/salt as below. Scratch that, I halved the salt.

After shaping my dough, I put down a layer of sliced whole milk mozzarella. I put my clam mixture on top of that (I small can of clams, 1tbsp olive oil, 1sp minced garlic, a few sprinkles of sea salt). I was originally going to do a white pizza, but at the last minute I added a little pizza sauce on top.

Cooked it for 9 minutes at roughly 500. And finally, the pictures (taken on my phone, will use a better camera in the future)!