Lately, I've been seeing posts about Jim Lahey's latest -- the no-knead pizza crust -- everywhere, and in spite of my previous disasters (read about them here and here) with his no-knead bread, I was intrigued. I had planned to attempt it this week when, as so often happens, the Baker's Banter blogged about their version of his no-knead crust (This happens a lot -- I have a particular baking project in my head, and then Baker's Banter blogs about it. It's actually very eerie. I'm concerned they may have tapped my brain.). The no-knead pizza dough is super wet and unlike any pizza dough I've ever worked with before. I was concerned I wasn't going to be able to do anything with it (it's like wrestling a large mass of ooze) but somehow managed. It helped that I divided the batch into quarters (I made a double batch), so I could sort of juggle each portion of dough in two hands. I made 4 pizzas -- they received raves from the eaters. The crust is a little different than I'm accustomed to. It's chewy and substantial, but not thick. It's like an artisan bread turned pizza. We had a lot of toppings on them, so the crust really needed to be strong (otherwise it would be a big mess) and it was. It really helped that I precooked the crust before adding the toppings, otherwise I doubt the crust would've cooked at all.
Saturday, February 28, 2009
pizza pizza!
Lately, I've been seeing posts about Jim Lahey's latest -- the no-knead pizza crust -- everywhere, and in spite of my previous disasters (read about them here and here) with his no-knead bread, I was intrigued. I had planned to attempt it this week when, as so often happens, the Baker's Banter blogged about their version of his no-knead crust (This happens a lot -- I have a particular baking project in my head, and then Baker's Banter blogs about it. It's actually very eerie. I'm concerned they may have tapped my brain.). The no-knead pizza dough is super wet and unlike any pizza dough I've ever worked with before. I was concerned I wasn't going to be able to do anything with it (it's like wrestling a large mass of ooze) but somehow managed. It helped that I divided the batch into quarters (I made a double batch), so I could sort of juggle each portion of dough in two hands. I made 4 pizzas -- they received raves from the eaters. The crust is a little different than I'm accustomed to. It's chewy and substantial, but not thick. It's like an artisan bread turned pizza. We had a lot of toppings on them, so the crust really needed to be strong (otherwise it would be a big mess) and it was. It really helped that I precooked the crust before adding the toppings, otherwise I doubt the crust would've cooked at all.
Friday, February 27, 2009
cupcake decorating

Thursday, February 26, 2009
butterscotch chocolate toffee squares
These bars almost didn't make it to their destination! After I cut them up, I had to sample one (I told myself it was for quality control, but the truth is I'm a sucker for anything butterscotch or toffee) and of course, L., being his mother's son, had to try one too. They were chewy but a little crunchy (we had the edge pieces) and sweet and butterscotchy and just soooooo good. The recipe only makes an 8" x 8" pan so after sampling there were only 14 pieces remaining and it just didn't make sense to send in so little. And they always have too many snacks at those gatherings anyway. Surely they wouldn't miss my little contribution? But cooler heads prevailed -- P. told me to box them up and send them on their way. Sadly, there were no leftovers at the end of the evening for L. to bring home. Now I will have to go out and buy more toffee bits so I can make a pan for myself!
Sunday, February 22, 2009
healthier burger buns
Thursday, February 19, 2009
soft garlic knots
I made about half of them plain garlic butter and sprinkled the other half with Italian herbs. I made the mistake of trying to puree the garlic and the melted butter together in my food processor, as Baker's Banter did, instead of following my intuition and either chopping the garlic in the processor before adding the butter, or crushing the garlic by hand. Baker's Banter did their processing in a mini-processor; I used a full-size processor and the blade did not make adequate contact with the garlic and so I ended up with butter with largish garlic chunks. As a result, the knots weren't really that garlicky. Lesson learned for next time. They were good with the pasta dinner nevertheless.
cranberry whole-grain muffins
Saturday, February 14, 2009
chocolate-chocolate chunk muffins

C. wasn't sure about the results -- he felt they were light on chocolateyness. L. liked them; he said they were about as chocolatey as he would expect a muffin (i.e. non-cake, non-brownie) to be. I myself was unsure about the recipe, since the batter contains a small amount of cocoa powder and melted chocolate, and only 2 ounces of solid chocolate chips. I might use more chocolate chips in the future and perhaps more cocoa powder in the batter. Also, the batter might benefit from a little espresso powder to draw out more of the chocolate flavor. If you didn't want to up the amount of chips in the batter, I think it would be better to use mini chocolate chips instead. Something about the smaller bits makes them distribute themselves more evenly in batter so you feel like you're getting more in every bite.
Friday, February 13, 2009
happy valentine's day!
The first cake you decorate in Course One of Wilton is a rainbow cake. I could've gone rogue and done my own design, but I didn't have the wherewithal to come up with something different. The original cake is a boy's birthday cake, complete with name and age, but C. suggested that in honor of tomorrow being Valentine's Day, I freehand a heart instead. It's a little wonky (symmetry is not something I'm terribly good at) but I think it looks great!
And not that you can see it, but the cake underneath is the cake from Cook's Country's Chocolate Blackout Cake. I'm not sure how it goes with Wilton's required (no butter -- not sure how I feel about eating this) class buttercream icing, but I wanted chocolate for Valentine's Day and the Blackout Cake recipe made two 8-inch rounds, which is what I needed for the assignment.
Wednesday, February 11, 2009
miche poilâne
These facts notwithstanding, the primary reason I decided to bake the Poilâne-style Miche from the Bread Baker's Apprentice was because I had to feed my existing sourdough starter and I didn't want to discard the remaining 7 ounces of old starter. And as luck would have it, the Poilâne-style Miche uses exactly 7 ounces! I actually set out to make petit pains Poilâne -- smaller boules -- because Peter had noted in the book that many testers felt the full-sized miche was a bit unwieldy. However, making multiple, albeit smaller, loaves would've required more available space in my refrigerator (the loaves have to be retarded overnight in bannetons, or proofing bowls, in order to keep their shape). A single giant bowl takes up less fridge real estate than two or three large bowls, so a giant miche it would have to be.
Making the miche was a three-day affair. The first day, I mixed the starter (using the sourdough starter, flour and water). The second day, the starter was added to the remaining ingredients, resulting in a monster of a dough. The dough is actually too large to be mixed in a stand mixer at this point so it has to be hand-kneaded for 10 to 15 minutes. I haven't hand-kneaded anything for more than a couple of minutes since I got my stand mixer last fall, and let me tell you, it's a workout. Time never moves as slowly as when you're vigorously kneading a gigantic five-pound mass of dough. But... it is a really nice dough to work with -- slightly sticky -- and I had forgotten the sensation of feeling a dough take shape beneath your hands. You can actually feel the dough transition and the gluten do its thing as you knead it. I knew this was true intuitively (it's why many bakers eschew the use of stand mixers and other gadgets and work their dough by hand), but I really needed to experience it again to remember.
After the kneading, the dough rests for awhile at room temp, and then is shaped and put in the refrigerator to retard overnight. The next day, the dough is baked on a stone in a steam-filled oven et voilà! Une miche Poilâne. Below is C. holding the miche (and no, he isn't holding it closer to the camera; it really is wider than he is!)

Tuesday, February 10, 2009
wild rice and onion bread
Sunday, February 8, 2009
rocky road bars

cocoa-nana bread

chocolate malted whopper drops

Saturday, February 7, 2009
english muffins
Thursday, February 5, 2009
white sandwich bread and rolls
Tuesday, February 3, 2009
soft pretzels
Monday, February 2, 2009
whole grain banana muffins
For the chopped nuts, I used some chopped hazelnuts I had in my freezer, and I cut out one of the tablespoons of butter (so I used 4 rather than 5). I also added a teaspoon of cinnamon. And finally, I opted to use a whole egg instead of the 2 egg whites. The muffins are really tasty and aren't overly sweet. They have a little chewiness to them from the oats, and a little crunch from the nuts, and are moist from the bananas. I can see them being good with some grated coconut or dried pineapple in them, but they're great with just the banana too.