Lucky food?

Here's something crazy; lucky foods to eat on New Years Eve?
I have never heard of this before, so it really interested me. I have a list of foods to eat and foods to avoid for new years. It might sound crazy, but some live by it, and I may just try it this year and see where it gets me.




Grapes:

In Spain the consume twelve grapes at midnights, one for every stroke of the clock.
This goes all the way back to 1909 when grape growers in the Alicante region of spain initiated the practice to take care of grape surplus.
After the idea caught on it spread to Portugal, Venezuela, Cuba, Mexico, Ecuador and Peru.
Each grape represents a different month, and they say that if a grape is sour; such as the third grape, it meant that month would be rocky.






Cooked Greens:

Cooked greens such as Cabbage, Kale, Collards and Chard are consumed because they look like "folded" money and are symbolic of economic fortune. It's believed that the more greens one consumes the larger one's fortune next year.









Legumes:

Legumes are also symbolic of money, and are consumed with financial rewards in mind.












Pork:

The custom of eating pork on New Year's is based on the idea that the pig symbolizes progress. The animal pushes forward, rooting itself into the ground before moving. It also signifies wealth and prosperity.









Fish:

Cod has been a popular dish for feasts since the middle ages

The reason? Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. 
Some people will put some of the fish scales in their wallets for good luck.




Cakes and other baked goods:

Cakes and other baked goods are commonly served from Christmas to New Year's around the world. In certain cutlers it is customary to hid a special trinket or coin inside the cake. The recipient will be lucky in the new year. 

What NOT to eat:

They say you shouldn't eat Lobster in the new year because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards which could cause regret or dwelling on the past. Another theory says to avoid any winged fowl because good luck could fly away. 

There you have it, happy eating in the New Year!

-Ashley 

Everyone loves cookies.

Well, after my holiday hiatus I am back.
I know its a little late to give gifts this year, but if your on a tight budget and don't know what to give, making cookies is an inexpensive (depending on what you're making and how much of it) and thoughtful gift.

And no, Im not talking about buying a pre-mixed package and baking it; candy is a winner too!



Here are just a few to get you started:




Peppermint bark

Peanut better balls


















Gingersnaps

The famous sugar cookie

Salted carmel chocolate chip

Peanut butter (top it with a Reese's peanut butter cup and it's even better)



























Oatmeal

White chocolate macadamia nut

And you cant forger the Snickerdoodle

The more creative you get with these the better, and they make delicious and throughout gifts for your loved ones.



Happy baking!
-Ashley

Time for a taste

While making the bread I found the dough to be very sticky, to the point where I thought I had done it wrong and I had a gooey mess on my hands, but since I didn't have experience I went on.

And when it came to rising, I felt like it didn't rise enough, maybe it was too cold in my house? It had to rise twice throughout the making process and the second time it expanded outward more than it raised. But not having made ciabatta before, I went with it.

The instructions told me to spray water into the over three times in the first ten minutes of baking, which I did and when it came to checking on the bread it seemed to harden pretty fast. I set the timer for twenty minutes and checked it every couple of minutes. When the timer went off I checked the bread, it had nice color and felt like the kind of crust I wanted so I took it out to cool. When I cut it open it seemed to be a little under cooked, but not by much. And after it sat the crust wasn't as hard as it was when it came out if the oven, but it had great flavor and tasted fantastic warm out of the oven with a little bit of butter.

Next time I think Ill bake it a little longer and try a different recipe that does not call for cornmeal.

Happy baking!
-Ashley

It's about time we actually bake.

Well, after four blogs we finally get to bake!

I do have to say that baking ciabatta is a pain in the ass if your not in the mood to bake, but it was definitely worth it in the end.

So..here we go!

• 1 teaspoon active dry yeast
• 5 tablespoons warm milk
• 1 cup plus 3 tablespoons water, at room temperature (if using a food processor, use cold water)
• 1 tablespoon olive oil
• 2 very full cups biga, rested for 12 hours
• 3 3/4 cups unbleached all-purpose flour, plus more for the work surface
• 1 tablespoon salt
• Cornmeal
• 
  

Stir the yeast into the milk and let sit until creamy, about 10 minutes 

Add water, oil and biga, stir until mixed.

Mix flour and salt, then add to mixture. Stir for 2-3 minutes. Then change to dough hook and knead for 2 minutes on low then 2 minutes on medium speed. Knead briefly on a slightly floured surface until the dough is sticky but also velvety, supple, springy and still moist.

Put dough into an oiled bowl, cover with plastic wrap and let rise for 1 hour and 15 minutes.

Shape into loaves and dimple the loaves with your fingers so it does not rise to much. Cover with a damp towel and let rise for 1 1/2 to 2 hours.

30 minutes before baking, preheat the over to 425 degrees and move loaves to a baking stone dusted with cornmeal. Bake for 20-25 minutes and use a spray bottle to spritz the inside of the oven three times within the first 10 minutes of baking.

And Voilá!

Now, Im going to go eat some ciabatta!

Happy baking!

-Ashley 

Biga

All three votes are in and the winning bread is ciabatta.


But before we start we need to make a biga which is our starter. When making ciabatta you have to make a biga before you start; it is a type of pre fermentation primarily used in making Italian breads. It adds complexity to the flavor and  texture of the bread, but also aids in the preservation of the bread by making it less perishable. A biga is usually a dry and thick  dough that varies from 37% to 50% water by total weight or 60% water to 100% flour as a bakers percentage, and is allowed to ferment for 12-16 hours to fully develop its flavor.  After fermenting over night, the biga is added in place or in addition to yeast.

(this is the type of yeast I used.)

Here's the recipe we will be using:

Yield 2 cups

         1/4 tsp active dry yeast

         1/4 cup warm water

         3/4 cup water at room temperature 

         2 cups unbleached flour 

Directions:

Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.Add rest of water, stir, add flour, one cup at a time and stir.
Mix with wooden spoon for approximately 4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume. The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg. F, 24 hours will yield a nice, mellow-flavored biga.

Before:

After:

The dough raised about three times its size over night.



Also, heck out this site, it was really helpful when it came to making the biga, and shows you ways to make other starters: 
http://www.recipetips.com/kitchen-tips/t--1114/leavening-using-a-starter.asp




Happy baking!
-Ashley 

Ciabatta Bread

So last post I talked a little about brioche, tonight I want to talk about ciabatta; and I promise the next post will be me baking the bread rather than talking about it.

Ciabatta literally means "slipper" bread. It is an italian white bread that is broad and flat. The meaning of the slipper is a reference to its shape which resembles a slipper. There are many different types of ciabatta in different regions of Italy but it is said that it was first produced in Liguria in 1982 and was introduced to the UK in 1985.

This bread is usually used for sandwiches such as delicious paninis and antipasto which are small appetizers. In Italy it is also widely used to make croutons and bread pudding. 

P.S., ciabatta is a pain in the ass to google.


Now, Caitlin is going to show us how she makes her ciabatta bread. Lets take a look.

I would also like to take a moment to remember all the lives that were taken on Friday morning. May they rest peacefully.

Happy baking
-Ashley 

"Let them eat brioche."

Brioche is often served as a pastry or as the basis of a dessert, and is not exactly sweet nor savory, which makes it the perfect bread for any meal. It has many local variations of added ingredients, filling and toppings. It is also used with savory preparations using foie gras, and used in some meat dishes.

Traditionally brioche is formed into a loaf or smaller dinner roll-sized "brioche á tête." These are large balls of dough with a small round knot positioned on the top, although there are no rules that say you cant make it into a regular loaf or rolls.

On a side note, apparently Marie Antoinette never said "Let them eat cake" she said "Qu'ils mangent de la brioche" which literally means let them eat rich, expensive, funny-snapped, yellow, eggy buns.



Now, lets visit the great Ciril Hitz and take a look at how to create the classic brioche á tête.

I want to take a second to talk a little about the differences between dry active yeast and compressed yeast to give you a little more knowledge about the two. 

The main purpose of yeast is to serve as a catalyst in the process of fermentation, which is essential in bread making. The purpose of a leavener is to produce the gas that makes bread rise. Yeast does this by by feeding on the sugars in the flour, and expelling carbon dioxide in the process. As the yeast feeds on the sugar, it produces carbon dioxide. With no place to go but up, this gas slowly fills up the balloon. When bread rises, carbon dioxide from yeast fills thousand of balloon like bubbles in the dough. Once the bread is baked, this is what give the loaf its airy texture.

Active dry yeast is one of the most common forms of yeast and in most places is easier to find in the store. This yeast has a much higher shelf life than compressed yeast and its best stored under refrigeration but you can actually store dry yeast at room temperature for several month before it begins to loose potency. It usually comes in 1/4 ounce packets or in jars of various amounts.

As far as taste, it gives a bit sharper and more fermented flavor to baked goods than compressed yeast.

Dry yeast does require a bit of prep before use; the best method is to sprinkle the yeast over warm water at about 105-115degrees, once the water shows a bit of foam forming its active for use.

Compressed yeast becomes active faster than dry and stays active longer, and although it can be frozen for several months, it wont keep nearly as long as dry yeast in storage. It does not need the same activation technique as the dry active yeast some prefer to soften it in lukewarm water before using. Its flavor does tend to be a little milder and tends to impart sweeter tastes.

The conversion rate for yeast: One 1/4 ounce packet of dry yeast OR one fresh cake of compressed yeast equals 2 - 1/4 teaspoons dry yeast.

Happy baking!

-Ashley

Lets talk bread.

Everyone loves bread right? If there's anything that will make a meal that much better its bread. I've not had much experience with baking bread, but since I'm starting baking and pastry classes next month I figure it's time to start experimenting. To begin my journey I researched and added the recipes that appealed to me. 

Now I just need to decided which one to make. 

Give me your votes in a comment by tomorrow night and I'll whip it up!  
So, this week I will begin my bread making journey with you by my side. Let the baking begin. 

Brioche

Ingredients

• 
  
• 1 ounce (2 packed tablespoons) compressed yeast, or 3 1/2 teaspoons active dry yeast
• 2 tablespoons superfine sugar
• 1/3 cup plus 1 tablespoon whole milk (cold if using compressed yeast, warm if using active dry yeast)
• 8 large egg yolks
• 2 1/4 cups unbleached all-purpose flour, as needed, divided
• 1/4 teaspoon fine sea salt
• 1 stick unsalted butter, cut into tablespoons, softened, plus more 
for the bowl and brioche tins
• 1 large egg, well beaten with a hand blender

Directions

• 1. If using compressed yeast, crumble the yeast finely into the bowl of a heavy-duty stand mixer. Add the sugar and let stand until the yeast gives off some moisture, about 3 minutes. Whisk well to dissolve. Add the cold milk and yolks and whisk to combine.
  
  If using active dry yeast, sprinkle the yeast over 1/3 cup warm, 105° to 115°F (40° to 46°C) milk in a small bowl. Let stand until softened, about 5 minutes, then stir to dissolve. Add to the mixer bowl along with 1 tablespoon cold milk, the sugar, and yolks, and whisk to combine.
• 2. Attach the bowl to the mixer and fit with the paddle attachment. With the machine on low speed, add 2 cups of the flour and the salt. Mix until the mixture forms a sticky, batter-like dough that clings to the sides of the bowl. Increase the speed to medium. Beat in the softened butter, one tablespoon at a time, letting each addition become absorbed before adding another. Remove the paddle attachment.
• 3. Using a spatula, scrape the dough into the center of the bowl. Attach the dough hook to the mixer. Knead the dough on medium-high speed until it is gathers into a ball around the hook. Return to medium speed and knead, adding tablespoons of the remaining flour, until the dough is smooth but feels tacky and sticks to the bottom of the bowl, about 3 minutes.
• 4. Generously butter a medium bowl. Turn the dough out onto a lightly floured work surface. Gently shape into a ball. Turn the ball, smooth side down, in the bowl, and turn right side up to lightly coat the ball in butter. Cover the bowl with plastic wrap and let stand in a warm place until doubled, 1 1/2 to 2 hours.
• 5. Butter twelve 3 1/2-inch-wide brioche tins. Carefully turn the dough out onto a lightly floured work surface, but do not punch it down—its texture should remind you of a feather-filled pillow. Cut the dough into 12 equal portions. (If you have a kitchen scale, each portion will weigh 2 ounces.)
• 6. One at a time, shape each portion into a ball on the work surface, taking care not to break the exterior of the dough. To do this, cup both hands around the dough. Carefully turn the dough in your cupped hands to gently shape it into a ball—overhandling will soften the butter too much. Place the dough on its side, with the rough underside facing one side. Lightly dust the side of your hand with flour. Place the side of your hand about 1 inch from the smooth end of the dough. Using the upper part of your hand, including the last finger, move your hand back and forth to cut into the dough, forming a small ball that is attached to the larger portion by a thin strand.

• 7. Transfer the shaped dough to a brioche tin, holding the larger portion in one hand and the small ball in the other, taking care not to break the connection. Place the larger portion of dough in the bottom of the tin. Using your thumb and first two fingers, still holding the small ball of dough, force a hole into the center of the larger portion of dough, reaching all the way down to the bottom of the tin, and stick the smaller ball in the hole. This keeps it from popping off during baking. Repeat with the remaining balls of dough. Place the tins on a half-sheet pan. Lightly brush the tops of the brioche with some of the beaten egg, reserving the rest.
• 8. Choose a warm spot in the kitchen for proofing. Slip the half-sheet pan into a tall “kitchen-sized” plastic bag. Place two tall glasses of very hot water near the center of the pan. Wave the opening of the bag to trap air and inflate the bag like a balloon to create “head room,” being sure that the plastic does not touch the sticky dough. Twist the bag closed. Let stand in a warm place until the brioche looks puffy, about 1 hour.
• 9. Position a rack in the center of the oven and preheat to 350°F (176°C). Remove the glasses from the bag, and then the pan. Lightly brush the tops of the brioche again with the reserved egg. Bake until the brioche are golden brown, about 20 minutes. Let cool in their tins for 5 minutes. Remove the brioche from their tins and serve warm or at room temperature. 

Ciabatta 

Ingredients

• 1 teaspoon active dry yeast
• 5 tablespoons warm milk
• 1 cup plus 3 tablespoons water, at room temperature (if using a food processor, use cold water)
• 1 tablespoon olive oil
• 2 very full cups biga, rested for 12 hours
• 3 3/4 cups unbleached all-purpose flour, plus more for the work surface
• 1 tablespoon salt
• Cornmeal

Biga (2 cups)

          1/4 tsp active dry yeast

          1/8 cup warm water

          3/4 cup water at room temperature 

          2 cups unbleached flour

Directions for Biga

Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.Add rest of water, stir, add flour, one cup at a time and stir.
Mix with wooden spoon for approximately 4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume. The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg. F, 24 hours will yield a nice, mellow-flavored biga.

Directions

1. If making the ciabatta in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga and mix with the paddle until blended. Mix the flour and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist.

• 
  If making the ciabatta in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, and the biga and mix, squeezing the biga between your fingers to break it up. Place the flour and salt in the food processor fitted with the dough blade and pulse several times to sift the ingredients. With the machine running, pour the biga mixture through the feed tube and process until the dough comes together. Process about 45 seconds longer to knead. Finish kneading on a well-floured surface until the dough is still sticky but beginning to show signs of being velvety, supple, moist, and springy.
• 2. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/4 hours. The dough should be full of air bubbles, very supple, elastic, and sticky.
• 3. Cut the dough into 4 equal pieces on a well-floured surface. Roll each piece into a cylinder, then stretch each cylinder into a rectangle, pulling with your fingers to get each piece long and wide enough. It should be approximately 10 by 4 inches.
• 4. Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won’t rise too much. The dough will look heavily pockmarked, but it is very resilient, so don’t be concerned. Cover the loaves loosely with damp towels and let rise until puffy but not doubled, 1 1/2 to 2 hours. The loaves will look flat and definitely unpromising, but don’t give up; they will rise more in the oven.
• 5. Approximately 30 minutes before baking, preheat the oven to 425ºF and slide your baking stones on the center rack to heat.
• 6. Just before baking the ciabatta, sprinkle the stones with cornmeal. Carefully invert each loaf onto a stone. If the dough sticks a bit to the parchment, just gently work it free from the paper. If you need to, you can leave the paper and remove it 10 minutes later. Bake for a total of 20 to 25 minutes, spraying the oven three times with water in the first 10 minutes. Transfer the ciabatta loaves to wire racks to cool.

Stay tuned for my next post to see how it turns out. 

Happy Baking,

Ashley