Fat Tuesday. Yes, I know it’s not actually Mardi Gras today but the title seemed apt because of today’s sudden surge of baking:
Green Tea/Red Bean Loaf Bread Recipe:
Flour 2 1/3 cup
instant yeast 1 1/2 tsp*
granulated sugar 2 Tbs & 1 tsp
salt 1 tsp
water, lukewarm 2/3 cup
unsalted butter, melted 2 Tbs**
Green Tea Paste— 1 Tbs of Macha green tea powder + 2 tsp warm water
Red Bean Paste— 3 Tbs of canned red beans
Mix the dry ingredients together except for the pastes.
Knead 5-6 minutes
Divide into 2 pieces.
Knead each piece after smearing each paste on the separate pieces of dough
Ferment 1 hr at room temp
Shape the dough by first rolling out the dough and then put one oval/flat piece onto the other. Then roll up tightly from one end to the other.
Final proof 60-90 min at room temp, about doubled in size (in a loaf pan)
Prehead 350 F
Bake 40-50 min
Cool for at least 30 minutes
Recipe (slightly modified) from Apple Pie, Patis, and Pâté.
* Yeast is very important in bread making. There are basically three types of yeast: (1) Instant yeast, like the Red Star one that I like to use, (2) Active Dry yeast (the ones you would see most often in a grocery store), and (3) Fresh yeast
You have to do the whole lukewarm water added to the Active Dry yeast to wake it up again, but for the instant yeast, you can just stick it in with the rest of the dry ingredients.
** So apparently, when it’s written like this, you have to measure out 2 Tbs of butter (solid) and then melt it. However, when it’s the other way around, (i.e., melted butter, 2 Tbs) you have to measure out 2 Tbs of butter after it has been melted.***
*** I’m not 100% sure about this, so if anyone knows for certain, let me know.
Baguette de Pain Recipe:
Recipe by Peter Reinhart
2 1/4 cup flour*
3/4 tsp salt
1/2 tsp instant yeast
3/4 cup & 2 Tbs water, room temp**
Mix all ingredients to make a smooth ball.
Rise in a sealed container 1 hr at room temp or until it expands 1 1/2 times its size.
Knead about 1 min. Place back into container and keep in refrigerator overnight.
All of the pâte fermentée
2 1/4 cup flour
3/4 tsp salt
1/2 tsp instant yeast
3/4 cup + 2 Tbs water, room temp.
Take out the pâte fermenté from the refrigerator and let rest for about 1 hr to come to room temp.
Cut up the pâte fermenté into small pieces and mix with the second half
Knead about 10 min.
Rest at room temp about 2 hrs or doubles in size
Divide into 3 pieces
Shape the baguette
Rest 45-75 min (or 1 1/2 times its size)
Preheat to 500 F with a pan on the lower level
Score the baguettes
Pour 2 cups boiling water into pan, insert baguettes into oven
Lower temp to 450 F and bake 10 min. Rotate the loaves 180 degrees and bake until golden brown (10-20 more mintues)
* You can use 1/2 All purpose & 1/2 bread flour; or all bread flour, or 100% All purpose flour. The choice is yours— it depends on how you like your bread (soft —> extra chewy)
** Since the thickness of the flour depends on what kind you use, remember that All purpose needs less water, whereas Bread flour will require a greater amount of water. This is actually further complicated by humidity/dryness, weather, and how long the flour has been on the shelf.
And here is a chicken update!
Our babies are growing bigger. They have not got feathers on their wings whereas before their wings looked like the steel frames of a stripped umbrella. We can also see their tail feathers and their crests starting to come out.
Jumong, my four year old hunter-wannabe jindo dog, almost bit the head off of one. He’s also jealous. You know that problem that parents get when they bring a second child home? We’re having the same problem. But we’ve promised he could have a bite of a chicken once they get big and tasty.
We’ve also decided who would commit the deed. Actually, it wasn’t much of a decision because my youngest sister was the only one who (enthusiastically) volunteered to be The Wringer.