Sunday, March 29, 2015

Mudthaw 2015 Bread

I didn't enter the bread contest this year, I've won it twice so I figured I'd sit it out this time.  I did however bake some bread for the Athena Thimble's lunch table.



It was 75% white all purpose flour and 25 percent whole grain rye flour (plus water, yeast and salt).  I mixed up the dough on Wednesday, let it rise on the counter overnight, put it in the fridge on Thursday morning before going to work and when I got home on Friday, took it out and let it warm up/rise in brotforms while we ate dinner and then baked it on the Baking Steel under a cloche.  There were two loaves and the first one came out a little burned, but the second one was perfect.

I'm a little. displeased isn't the right word,
with the crumb, it's a little tighter than I hoped. Next time I'll use bread flour and hope for more holes.  I'm also going to soak the rye flour to see if that helps with hole structure.


Here are the two loaves after mixing.



This is the cloche from an earlier competition...and here is a picture of one of my brotforms



I also made butter.  Not in the churn, but in the Kitchenaid.  Here's a pic of the finished product:





Everyone seemed to enjoy it.  Off the clean the kitchen and soak some rye!!

Sunday, February 8, 2015

Baguettes

Today I made baguettes with the Cook's Illustrated recipe:



The shaping needs practice, and will get it, but the crust is amazing and they taste great!

Sunday, November 9, 2014

Bratwurst...lots of Bratwurst....


So this weekend,  I joined my Laurel, Annectje and our friend Penni and produced 50 lbs of Bratwurst for an event in December.  Here's the recipe:

https://sites.google.com/site/johnmarshallsite/brat

Many thanks to the people at Wegman's, who gave us a discount on the bone-in pork shoulders.  I picked them up on Saturday morning, drove them to Annectje's and we boned and portioned them, bagged them up and put them in the freezer overnight.

Today, I took the toys down to Annectje's and we ground the pork coarsely and seasoned it with marjoram, thyme, parsley, cumin, nutmeg and salt.  After we fried up a sample and confirmed it was seasoned correctly, we then ground it a second time through a finer plate.


First grind, with seasoning


Second grind, 


Gloves to keep my fingers from going completely numb... 
To the right (my left) is the cylinder of the stuffer...

After the meat was ground and seasoned, we used a stuffer to put it into casings.


Casings being washed before use.


Stuffer with casings attached.



The final product.


Now safely tucked away...

December 13th 2014. Bhakail. Be there.......

Sunday, October 5, 2014

Butter! Part One



Well, you have to have something to put on the bread, don't you?

I've taught a butter class as several SCA events this season, and this weekend I taught it to a bunch of Cub Scouts.  They were a great bunch of kids and I enjoyed myself much more than I thought I would.  So I figured it was time to post about it.

My class handout for the Making Butter class is here:  Making butter

There are several ways to make butter.  One that I've never had success with is to put cream in a mason jar, with or without several marbles in the jar, and shake it.

The next is the time honored butter butter churn.

This is my churn:


This was at a cheese/butter class I taught in the spring at Cooking Schola in Mass.



The name made this the churn for me!

We start with a quart of supermarket heavy cream.  Unlike cheesemaking, you can make butter with any pasteurized dairy, including ultrapasterurized.

The dasher is a length of dowel with two short pieces of wood attached at one end.


On Dasher...

You (or your audience) then move the dasher up and down fairly quickly, twisting slightly on the downstroke.  After a suprisingly short amount of time, the sound changes and starts to sound like splashing, which means it's working.  Another minute or two to get everything firmed up, and it's about a pound of fresh delicious butter!


And step one is complete.  

Next post:  Finishing the butter...




Sunday, September 28, 2014

From Milk to Meal - a few thoughts

So, having now taught the From Milk to Meal class several times, I've decided that some changes need to be made.  While the (few) people who attended seems to have a good time, I think that the sheer length of the class is scaring people off.  So I'm going to break it into three classes, which all feed into the final product.

I will post more details about the new class structure soon.  In the meantime, here are some pictures from the class.

 
Cheese hanging to drain

 
On left unsifted stone ground whole wheat flour, in middle what remains after sifting and on the right the "fine flour" left after sifting

 
Eggs + Flour = Pasta

 
New Knife

Sunday, March 30, 2014

News from Last Weekend...


The loaves that I posted pictures of last weekend were for an SCA Event I was attending.  If you don't know what the SCA is, try this link...

The Society for Creative Anachronism

The event was called MudThaw and is held yearly, as a celebration of the coming of spring time.  And there was a baking contest.

This is the loaf that I entered:


Here was my display:


And here is what the loaf looked like when we sliced it open:


The recipe is the one from several post ago.

300 grams of stater - 100 grams of sourdough, 100 grams of stone-ground whole wheat flour and 100 grams of water, mixed well and allowed to sit on the counter overnight and then refrigerated.
560 grams of sifted stone-ground whole wheat flour
40 grams of stone-ground whole rye flour
340 grams of water
13 grams of salt
3 grams of yeast

 Hydration level was 58.66 percent.

The long and the short of it, I won.  My prize was a lovely scroll, made by a dear friend of mine.


The text reads, "On this feast day of Saint Callinica and Saint Bassilica, that is the 22nd day of the month of March, the very best bakers of the East Kingdom assembled in the Barony of Settmour Swamp.  They were challenged to bake their very best bread: one that would benefit for their King and Queen, and Prince and Princell.  All were worthy and valient, but one surpassed all others.  And so, for the Anno Societatis XLIII, the winner of the bread baking competition, the champion of the noble dough, the subjugator of the yeast is:  Lord John Marshall atte Ford"

Sorry I missed a week.  See you next time.

Saturday, March 22, 2014

Friday Night Bake

 
Whole Wheat

 
Bread Flour
 
 
Details to follow...