October 05, 2006

Recipe: Artisan Style Bread

Tried making a more involved bread recipe that I saw on Good Eats. It turned out really well, though I didn't have a pizza stone/clay surface to bake it on. It did indeed have a more yeasty flavor and a nice chewy crust. It was also very nice looking. The recipe involves making a sponge and letting it sit in the fridge for flavors to develop. This bread takes a lot of time, but most of it is just waiting.

I'll post the recipe here when I get a chance.

Flour (1 lb)
Water (10 oz)
Yeast (1 tsp)
Sugar (3 tsp)
Salt (2 tsp)
Corn Starch (1 TBS)

All the water
All the sugar
1/4 tsp yeast
1 1/2 cups flour (5 oz)
Cover and let rest in the refridgerator for 8-12 hours, for flavor to develop.
This is the "sponge)

In the mixing bowl stir:
The rest of the flour (2 1/4 cups)
The rest of the yeast (3/4 tsp)
All the salt

Then, add the fermented sponge and, with the dough hook, stir until well blended.
Cover with a damp cloth and et it rest for 20 minutes.
Knead with the dough hook for 10-15 minutes on medium speed.
(Speed it up to high if the dough starts climbing.)

Place the smooth but sticky dough ball in a lightly oiled container and let rise in a humid oven for about 1 hour, or until doubled in volume. (Humidify the oven by having a dish of boiling water in it.)

Punch down the dough by turning it out onto a flat surface and flattening it with your knuckles
Fold it into 3, rotate 90 degrees and repeat.
Let rest for 10 minutes.

Gather the corners into a ball.
Let rise for 1 hour in the humid oven.

Preheat the oven to 400 degrees (you can put in a pizza stone at this point, or an unglazed clay pot).
Glaze the bread with a mixture of 1 TBS starch in 1/3 cup of cold water.
Cut a decorative square on the top of the bread with a sharp knife (this lets it expand in the oven)
Add hot water to the oven in a dish at the bottom.

Bake 50 min or until the internal temperature of the bread is between 205 and 210 degrees.
Let the bread on a rack for 30 min before eating.

If you don't have a pizza stone or clay pot, you can bake the bread in a skillet that you've heated up on the stove.

Posted by JAY at 01:46 AM | Comments (0)

October 06, 2006


This no-name LCD was really really cheap at the Walmart anniversary sale - only $320! It's a 20" screen and has component, composite and coax inputs. I bought it thinking that I could return it if it wasn't any good. But now that I've hooked it up, I really like it! So there went the budget for September...

Posted by JAY at 01:48 AM | Comments (0)

October 26, 2006


Quite the shitty morning today.

The programmable thermostat apparently decides what time to turn the heat on based on my SUGGESTED time. In this case, it decided to turn it on at 3am even though I told it 7am. I woke up at 3.30 sweating. By default, it's artificial "intelligence" program tries to have the temperature AT the time specified, so it decides how far in advance it has to start heating the house.

In the morning, I figured out how to turn that off.

So then, breakfast. I prepared a very nice open faced avocado on toast. I was just about to take it to the table when a balsamic vinegar bottle slipped just 2 inches and hit the Corelle plate. It EXPLODED. I could hear stress fractures in the shards popping for several minutes. It scattered throughout the kitchen and even into the hallway! Avocado was EVERYWHERE. Dizzy from lack of sleep and frustration, I left it there and went back to bed. It took me 2 hours later to clean the whole thing up (and I still haven't washed all the dishes that had glass shards in them - they're piled in the sink.)

Not a good day.

Posted by JAY at 04:01 PM | Comments (0)

October 29, 2006

Recipe: Carioka

Rucell showed me how to make carioka today. It's a deep fried Philippino sweet made out of coconut and rice flour, dunked in syrup. Yummy! :) The recipe is a bit vague on the proportions (we didn't measure anything). It makes a lot... halving this recipe might be a good thing.

Brown sugar (1 cup?)
Water (1/2 cup?)
Set it to boil until bubbling rapidly and slightly thickened

1 lb sweet rice flour (Mochiko brand)
1/2 lb glutinous rice flour (optionally, just use more Mochiko)

Stir in a small amount of liquid (milk, water, coconut milk)
Mixture should be pretty dry, not even a paste, you can add more liquid later.

Stir in:
2 bags(1 lb each) of frozen grated coconut (thawed and optionally replace one with a bag of young coconut)

Adjust consistency with rice flour/coconut milk to something shapeable with 2 spoons (like quinelles). Shape into ovals and fry in about 1 1/2 inches of oil until golden. Then dunk them in the hot boiling syrup for a pit and then into a colander.
Serve on skewers, hot or cooled.

Posted by JAY at 08:03 PM | Comments (0)