Kale and Onion Omelet

One of our favorite breakfasts is the kale and onion omelet. I usually keep a 1/2 pint wide-mouth mason jar filled with chopped onions. They stay fresh all week and the jar keeps the odor contained.

I place a cast iron skillet on medium heat and add a teaspoon or so of coconut oil. When it gets hot, I add in the diced onions and chopped kale (I strip the leafy part from the stem first).

IMG_2135-0.JPG
Next, I put the bread in the toaster oven, stir up the onion and kale, and then pour the scrambled egg on top of everything and let it cover the kale and onion.

IMG_2136.JPG
Once the egg sets, I use a pointed metal spatula to run around the edge of the omelet, and then fold over half. Sometimes it breaks, especially when making a five egg omelet. This three egger folded nicely.

IMG_2137.JPG

IMG_2139.JPGTime to butter the toast and plate the dish.

IMG_2142-1.JPG

I recommend a lot of onions and to heat them up for a few minutes before adding the egg. The taste reminds me of egg foo young but without all of the oil. You can also use more kale than I did here, and it will taste great.

Sourdough Pizza

I have been making incredible pizza blogged about here, here and here.  But those pizzas were delicious, tender and super easy to make, mixing the ingredients at night before bed, 6 minutes of kneading and sticking the dough balls in the fridge for up to four or five nights later.

So, of course, I can’t blog about the same pizza a fourth time, even though I could eat it forever, and it was time to try my hand at a new crust using sourdough instead of yeast.  Obviously, myy hope was to produce a better tasting pizza even though it was a bit more difficult to plan.

The formula and process is based on that described in Ken Forkish’s book, Flour Water Salt Yeast, which is a book I highly recommend for anybody who wants to bake a great loaf of bread same day, overnight with a pre-ferment or over several days using a sourdough levain.   I’ve written generally about sourdough in my post, Basics of Baking Sourdough Bread (Part 1).

For this dough, I proceeded as follows:

Night Day 1 (Feed the Starter)

Monday night I took my starter out of the fridge, fed it and left it out on the counter until the following night.

Note: Forkish recommends an 80% hydration starter. A quick way to calculate how much flour and water is needed for 80% hydration is as follows:  The weight of the Flour in any quantity of starter = the starter weight divided by 1.8.

For example, if you have 18 grams of 80% hydration starter, that means the weight of the flour in that starter = 18/1.8 or 10 grams. The remaining 8 grams is water.  So if you have 18 grams of starter and want double the starter weight with a feeding, you just add 10 grams of flour and 8 grams of water.  I like to add the water first, stir, then stir in the flour.

Night Day 2 (Make the Levain (a/k/a feed the starter more)

I mixed my starter (fed 24 hours previously) with enough flour and water to equal 180 grams.  I left this out on the counter overnight.

You should actually make a bit more, say 189 grams, because you are going to need all 180 grams to mix later, and some will stick to the container.  So, if you had 54 grams of fed starter, you would and wanted to wind up with 189 grams of the levain, you would need to add 135 grams of combined flour and water, in the following ratio: Flour = 135/1.8 = 75 grams.  Water = 60 grams (135 grams combined weight of flour less 75 grams (the weight of the flour just calculate).  A quick check: 60 grams water / 75 grams flour = .8 or 80%. And 60 +75 + 54 grams of the fed starter = 189 grams of which you will eventually use 180 grams to mix with the dough.

Knowing that I will want to mix the dough as quickly as possible when the levain is ready the following evening, I premeasured 900 grams of All Purpose Flour (King Arthur Organic), put it in my 6 quart Cambro container and added 620 grams of water to a one quart mason jar.

Morning Day 3

I put the levain in the fridge because it had been out all night and I would not be be mixing the dough until that night.  I had Colleen remove the levain from the fridge at 1:30 just to give it time to warm up and become a bit more gassy.

Evening Day 3

  1. Heat up the water 620 grams of water to 95 degrees (I just put the  mason jar in the microwave for 25 seconds), and pour it into the container holding the 900 grams of all purpose flour, and mix until the flour is incorporated.  It ought to look like a shaggy mass, although I wet my hands enough so that the dough was smooth.  Let this mixture sit, covered, for 30 minutes or so.
  2. Next, add 10 grams of salt to the dough and 180 grams of the levain, and mix by hand until evenly incorporated, using the pinch and fold method described in my post, Amazing Bread.
  3. After 30 minutes, do a series of stretch and folds (also described in the above link), and then a second series of stretch and folds once the dough relaxes again.
  4. Lightly oil the dough surface and the bottom of the container. I used a misto to spray olive oil on the dough and the container.  Cover, and let sit on the counter overnight.

Here is the dough, mixed with the levain, from the top.

8:45 pm Here is the mixed dough from the side.

Here is the dough at 10:10 pm (1 hour 25 minutes later)

The top view at 10:10 pm, before I cover it and go to sleep.

Morning, Day 4

Dough at 6:30 a.m.

Top shot at 6:30 a.m.

Here is the dough from the bottom. You can see it has fermented some. I think I would like to see more activity next time.

Remove the dough onto a floured work surface, divide it into 3 equal pieces. If the dough comes out more or less round you can cut it into a “peace” symbol which looks like a pizza with a Y cut through the center.  Shape each third of the dough into a medium tight ball.  I stupidly cut my dough into 3 strips and this made it difficult to shape (I had to fold it in half and then create a boule out of it, but if you do the Y cut, you can take each third of the cut dough and fold it to center, making it easier to shape into boule.

Lightly flour the dough balls, put them on a lightly floured plate or cookie sheet, and cover with a towel, or with a plastic bread bag, twisted so there is some air between the dough and the bag.  Stick in the fridge.

Divided dough on plate

This is the Cambro lid on top of my scale. I can read the scale through the lid, which means I can weigh the dough on the lid to keep my scale clean.

6:40 a.m. I used a produce bag from the grocery store to keep the dough from drying out in the fridge. Just twist closed and tuck it under the plate.

 Evening Day 4

This is normally when I planned to bake the pizza. But, I did not do so.

Evening Day 5

I preheated the oven to 550, with my cast iron pizza pan on the top shelf. Meanwhile, I shaped the pizza and topped it.

Fire-roasted tomatoes (Drained in a colander and then blended in to a sauce), mozzarella, provolone, reggio parmigiano and sliced tomato)

This came out of the oven twice before it finally looked done.  It took a lot longer to bake than my usual pizzas which were done in 6 minutes. I think it may have been because this dough was a bit heavier and also because I did not preheat the oven until it got to 550, instead putting it in at 525.

The crust was pretty good, not as light or flaky as my prior pies which were made with a combination of Caputo 00 flour and whole wheat. Next time I may make this with 50% Caputo 00 flour and see how much airier the crumb gets.

The slices had some heft to them, and were easy to fold.

Amazing Bread

This non-sourdough bread is made with 1/2 white whole wheat flour (milled at home) and 1/2 King Arthur AP flour. It is a two day bread, first mixing a “poolish” of flour, water and a tiny bit of yeast the evening before, then mixing the poolish with flour, water salt and yeast the following morning. It is well worth the time to make this bread, in my opinion.  The formula and process is derived from Forkish’s book, Flour Water Salt Yeast.

Continue reading

Veggie Pizza

On Sunday or Monday night I mixed my dough as described here, put it in the fridge and made one pie Tuesday and this pie on Thursday.

I used cremini mushrooms (according to whole foods signage), roasted cauliflower and broccoli, fresh mozarella, provolone and Reggiano Parmigiano. The sauce was a simply a fresh tomato blended with some oregano, drained and refrigerated from the earlier pizza. My ingredients are staged while the oven is preheating to 550F:

IMG_1978.JPGIMG_1984.JPG

This time I set the broiler to High, before shaping and topping the pizza to get the cast iron saturated with heat.
By the time the pizza was shaped and ready, the oven temp read 531. I set it for 550 again and loaded the pie as it came up to temperature. Here is the pie shaped, sauces and cheesed:

IMG_1980.JPG

IMG_1982.JPG

IMG_1981.JPG

IMG_1979.JPG
After the cheese, I throw on the mushrooms and veggies, turn off god broiler and set the oven back to 550 and bake:

IMG_1985.JPG

IMG_1983.JPG

IMG_1986.JPGNothing left to do but top with fresh basil and cut it up for dinner.

IMG_1988-1.JPGIMG_1991.JPGIMG_1989.JPG

Baking a Sourdough Bread (Part 2) – The Overnight Country Brown

For a general introduction to sourdough baking, please refer to Part 1.

Once you have a sourdough starter going, and it is predictably growing within 6-12 hours of feeding, you are ready to bake.  For purposes of this bake, I am going to assume that your starter is typically fed equal amounts (by weight) of flour and water, and that if left at room temperature it doubles from 6-12 hours later. I am also going to assume that you keep your starter in the fridge. If you do not do so, you can skip the first evening’s instructions since the purpose of the Wednesday night feeding is to get the starter going again.

The formula for this recipe comes from Ken Forkish’s Flour Salt Water Yeast which is a book I highly recommend since it contains formulas for making excellent yeasted breads as well as pure sourdough breads (like the one being written about here).  One caveat, however, is that he recommends baking his loaves in a dutch oven (as does my other recommended author, Chad Robertson’s Tartine Bread).  This is what allows the glorious crust to form.

Forkish uses a starter which is 80% hydration versus 100% hydration. What this means is that his starter is a little stiffer because rather than feeding the starter equal amounts flour and water, he feeds his starter with flour and water equal to 80% of the flour weight. For example, 10 grams of flour and 8 grams of water (or 125 grams of flour and 100 grams of water as I do here).

Wednesday Night
Take the starter out of the fridge, and refresh it. For me, that means stirring the week old starter with a finger or fork, and feeding it some flour and water.  If you want to keep things “neat”, take a tablespoon of the starter, put it in a clean jar.  Add 10 grams of flour and 8 grams of water, stir and leave it out overnight. Here is my starter the following morning:

Starter fed night before.

Thursday 6:30 a.m., my starter is bubbly. This seems a little wet to me and I wonder if I got the ratios backwards and fed it 8 grams of flour and 10 grams of water.

Thursday Morning
1. Spoon out 25 grams of the starter into a separate container and then mix in 100 grams of water and disperse the starter.

Take 25 grams of your starter that was fed the night before and put it in a clean container. (This is my 8 quart Cambro container). It reads 299 grams because I did not zero out the scale and my container weighs 274 grams.

Add 100 grams of water and disperse the starter.

2.  Add: 100 grams of All Purpose Flour such as King Arthur Organic All Purpose Flour.
25 grams of whole wheat flour (I used White Whole Wheat flour, milled with my mill).

Mix with your hand or a wooden spoon until it looks like this:

This is the levain, freshly mixed, viewed from the top.

Here is the levain viewed from the size.

Cover the levain and let it sit at room temperature for a while.  For me, this meant leaving it from 6:40 a.m., until 8:15 p.m., after I put my kids to bed.  It looked like this:

My levain: 8:11 pm, 14 hours after it was mixed. It expanded to cover the entire container and expanded upward a bit. There are lots of tiny bubbles in it, letting me know that it is healthy.

3. Ideally, an 30-60 minutes before the levain is ready, you will, in a separate large container “autolyse” or “hydrate” 604 grams of all purpose flour, 276 grams of whole wheat flour (I used the same flours as I used in the levain), with 684 grams of warm water.  My water was 94 degrees.  You have plenty of flexibility here in terms of when you start hydrating the flour. Here, at 8:12 p.m., I hydrated my flour:

In a separate container I am hydrating my flours: 604 grams of All Purpose Flour, 276 grams of white whole wheat flour and 684 grams of water at 94 degrees F.

4.  After 20-60 minutes, you are going to add 216 grams of the levain to the hydrated flour and water, together with 20 grams of salt. The easiest way to measure the levain is to put your container on the scale, zero it out and then remove enough levain to make the scale read – 216 grams. Here you see the scale reads -219, and given the bits that stuck on my scraper, is close enough.

Removed 216 grams of the levain to transfer into the bucket with the autolysed flour and water.

On the left is the 216 grams of Levain. On the right is the autolysed flour and water, with 20 grams of salt poured on top.

5. Now it is time to mix the levain, the autolysed dough and the salt. First, I take a wet hand and pat down the dough and salt, then I fold it a few times to roughly incorporate the salt.  I use Ken Forkish’s “pincher” method which is essentially to take your wet hand and pinch the dough between the forefinger and thumb, cutting through the dough in 5 or 6 places, folding the dough and repeating the process several times.  Once the salt is incorporated, I put the levain on top of the dough and repeat the pinching and folding of the dough to mix the levain and salted dough thoroughly.

Note: do this near a sink, and put a bowl of warm water in the sink to dip your mixing hand into as the dough won’t stick to a wet hand.   Here is what the dough looks like just after pinching in the levain:

Dough and levain just “pinched”. It is quite wet.

Here it is one minute later after several pinch and fold cycles. It is already more structured, but still very wet. Repeat this for 2-3 minutes until everything is thoroughly mixed.

Here is the dough at 8:34 pm, thoroughly mixed. Temperature is 83 degrees. You can impact the temperature of the final dough by using warmer or cooler water.

Here is the final dough after mixing, viewed from the top without the thermometer reading.

Thursday 8:35 pm. Here is the final dough from the side. Not the best picture. You can see that it does not fill the container. I guesstimate that it would be more or less at the 1-liter line if flattened out.

6.  This bread does not require “kneading” but does require “stretch and folds”, which can be accomplished in the bucket or bowl containing the dough.  Wet your dominant hand, reach under 1/4 of the dough and pull it up (stretching) and folding it over the top of the dough. Rotate the container 1/4 turn and repeat until the dough has been turned once in each direction.  If possible, rest the dough so that the seams are on the bottom of the container, as this will allow the dough to hold its shape longer.  You will do this a total of 4 times before retiring for the night.  The dough is ready to be turned when it goes from being shaped like a ball to being more like a pancake.

Here is the “stretch”. This dough is particularly wet and nearly “pours” when scooped up.

And folded over once.

This is the dough after the third or fourth rotation (during the first series of stretch and folds).

Here it is , an neat little package (and you can see how much is stick to my fingers). In the next picture, I flipped it over so the seams were on the bottom.

After the first series of stretch and folds, seam side down. You now will wait until the dough spreads out before repeating for the 2nd series of stretch and folds, and then repeating two more times for a total of 4 stretch and folds before retiring for the night.

Here is the dough from the side, after the first series of stretch and folds.

Here it is 15 minutes or so later, spread out again and ready for another stretch and fold.

10:00 pm, the dough is covered up again and left on the counter overnight to rise, hopefully, to the 3 liter mark.

Friday Morning
Depending on the temperature of your kitchen (or wherever your dough is kept), the starting temperature of your dough and the vitality of your starter, your dough should be triple in size when you wake up.  Here is the dough at 6:10 a.m. Friday morning:

It is not quite at 3, but it is close enough, especially since it did not fill the bottom of the bucket initially when I guesstimated that it would hit the 1 mark.

7. Time to lightly flour your work surface and pour/scrape the dough out carefully on to the work surface.

This is more flour than I usually use, but I recommend going heavier on the flour initially, especially since it will only be on the outside of the bread and will make it easier to handle and shape the dough.

The dough removed from the bucket. It will need to be divided in two and the easiest way to do that is to run a bit of flour down the center and cut it with your bench knife.

Here is the dough bucket with only a bit of the dough stuck behind. The pink thing is a flexible dough scraper.

8. After you divide the dough, you will shape it into a boule. There are several ways to do this. I simply took 1/4 of the dough, folded it to the middle, repeated for a total of 4 times and then cupped my floured hands around it and shaped it into a ball, pulling it toward me while dragging my pinkies along the countertop, turning the dough a bit and repeating the cupping/pulling motion until the dough formed ball of sorts.  My dough was still rather loose.

9.  In a floured basket or towel-lined bowl (floured towel), pick up the boule and place it seam-side down.  Here is what mine looked like — and if I had to to it over again, I would have used more bench flour and then a bit more flour so the dough was “soft” rather than somewhat sticky.

6:30 a.m. Friday The dough will need to rise for 3-4 hours. It should pass the poke test (I have not really figured this test out just yet because it seems to pass the test as soon as it is put in the basket!)

My dough looked like this, after 3 hours:

Here is the dough, after 3 hours.

10. Preheat the oven to 475 degrees, with combo cooker(s) inside.

I bought two combo cookers. If you have only one, you will bake one after the other. You might want to put one of the loaves in the fridge while the first one bakes, but that may not even be necessary. You have a large window of time within which to bake a bread that has no commercial yeast in it.

11.  When the oven is up to temperature, I flip the basket over onto a peel (you can use parchment paper and a cookie sheet if you like), and then transfer the dough into the shallow portion of my combo cooker, covering the cooker with the deeper portion and bake for 30 minutes covered, and 20-30 minutes uncovered.  Let it bake darker than you are comfortable with.

Here is the dough just out of the basket.  Yours will hopefully look much nicer than this and won’t have torn.

This dough took a beating but still baked up fairly nice.

I don’t wish this on my worst baking enemy.

My second loaf did not fare much better out of the basket, but it too baked up okay.

Ugh! Looks like a disaster but all hope was not lost.

Less dough stuck here but the loaf still took a beating.

This was the better of the two loaves:

This one hardly looks like it was nearly destroyed out of the basket.

And here is the other loaf.

And here is the “better” loaf, cut down the middle:

And here is the end piece cut off.  It was quite tasty with and without butter.

The bread tastes great, plain or with butter.  It makes fantastic grilled cheese. It makes a delicious peanut butter sandwich.  All in all, a very versatile loaf.  If I had a less stick dough, or perhaps used more rice flour in the basket, the bread would have bloomed nicer and given a better crumb.  But, look at how great it came out despite the near disaster of having torn the dough considerably before baking!