Oatmeal and Garbanzo bean flour - a flop.

Hello loyal follower(s)

Another day at Mc Donald’s as we wait for our new internet service. This is the best free access to the internet near our home.

   Mr Nut tried another new bread recipe yesterday.  Oatmeal and Garbanzo bean flour was he whole grain part.  It was fun but----- oh well follow along:

The dough was fairly stiff, which was desired.

 Mr Nut did the honors and was about to dump the dough into the hot Dutch Oven.

There it went, the shape of the dough was encouraging. 

          

Notice the dough didn’t spread out across the bottom of the Dutch Oven like most loaves from the past.

After thirty minutes of baking in the covered oven plus ten minutes with out the cover the internal temperature was in the 180’s℉.

 After sixty minutes Mr Nut declared it done even though the internal temperature only was 192℉

The crumb was too dense for Mr Nut’s taste, but the bread tasted fine.

Mr Nut would not make that bread again therefore no recipe follows.

À bientôt,

Mr Nut

Rolled Oats Honey Bread

Thursday May 19, 2011

Hello loyal follower(s)

    Mr Nut was unable to write blog directly to the internet because Wednesday May 18, 2011 the modem for the internet connection was “toast”.  It would cost $99 to get a replacement from Quest.  Many things wee going on at Quest that were not to Mr Nut’s liking, and  he was thinking of changing internet provider.  Also, Cyndy was not happy with Direct TV and wanted to return to cable TV.  The result we will not have a internet connection at our home until June 1.

Therefore Mr Nut will have to wait until next week and a trip to Mesquite NV to get to a WFI place (other than at Mc Donald’s) to put this on the web.

      Today was the first day where we ate beets from our garden. There were so many Pea Pods this year we had to freeze some of them.  The strawberries are abundant and sweet.  So far it has been a good garden year.

      Today’s adventure was Rolled Oats, Bulgar Wheat and honey bread.  In the last week Mr Nut learned ( thanks to Cook’s illustrated magazine) that the internal temperature was not a reliable indication of doneness of bread.  Checking the golden chestnut color is more important (see blog of May 11, 2011).

 The dough was just plopped into the Dutch oven and placed in the oven.  It had a high moisture content

At thirty minutes the temperature was 193℉. 

 Forty  minutes into the baking, and the loaf was removed from the Dutch oven with a internal temperature of 204℉.  

 After sixty minutes of baking the color was good and the temperature was 200℉. Notice that the temperature actually went down from 204℉. 
 This was the top view.

 The bottom view was a good color also, but another five minute, may have burned the bottom.

 As you can see, the crumb looked good.  One of the benefits of Oat in a bread was it helps keep the bread moist.

 This was Harold Arrowood Mr Nut’s neighbor who helps get rid of the bread by eating it.

Recipe follows:

À bientôt.

Mr Nut

Rolled Oats Honey Bread

Blog May 19,  2011, revised June 6, 2011

European style: (Crisp-crust; large air spaces

Inspired by Jim Lahey’s My Bread and 

Kneadlessly Simple by Nancy Baggett

Modified for a Cuisinart stand mixer, with speeds from 1 to 12

Yield one 10 inch round

     This recipe provides the ultimate freedom of choice with timing and techniques. It has been written for a Cuisinart stand mixer, but hand mixing will work also. It is possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.

    Rolled Oat meal doesn’t contain the proteins needed for making gluten. Vital Wheat Gluten was added to help compensate for the lack of gluten producing proteins.

    The following (optional) natural healthful ingredients are added to improve bread volume or taste.

           Salt: Sea Salt, which contains additional minerals for better gluten development.

           Dough Enhancer: See April 5, 2011 blog for ingredients and an explanation of    

           their function.

     Delayed fermentation is a relatively new technique. By using ice cold water (40 -50℉) in the mixing of the dough and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening gluten etc..

     Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

Ingredients:

2 cups (10 oz; 180g) Rolled Oats

4 cups (20 oz; 560 g) bread flour

1/4 cup (2.5 oz; 35g) Bulgar Wheat 

1 tablespoon Sea Salt

1 teaspoon instant dry yeast

1/2 cup Vital Wheat Gluten

1/4 cup Dough Enhancer

2 1/2 cups cold water (40 - 50℉)

1/2 cup Clover honey

1/4 cup Canola oil

1. Dry Mix: In the mixer bowl using the Chef’s Whisk on speed one, mix together the blue ingredients.
2. Wet Mix: In another bowl whisk by hand the red ingredients into the green ingredient.
3. Combine Ingredients:  Switch to the Paddle Blade in the mixer bowl and combine the Wet mixture with the Dry mixture keeping the mixing to a minimun.
4. Rest: Allow the mixture to rest for about five to ten minutes so that the oats can absorb some of the liquid.
5. Move the dough to another oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowl with plastic wrap. 
6. Delayed fermentation (optional but good for best flavor) Refrigerate the dough for 3 to 10 hours. 
7. First fermentation; After delayed fermentation (if used) set the dough out at room temperature 72-75℉ (use a heating pad if room is cool) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise.
8. Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). 
9. Second Fermentation: Set out a 15-inch square of baking parchment paper. Spray it with nonstick spray, then generously dust it with flour. Invert the dough into the center of the parchment. Generously dust the dough with more  flour. Smooth out and round the surface to form a round shaped, domed loaf; it may be sticky, so flour your hands, and sprinkle more flour over the top as needed. Using the parchment paper as a sling, transfer the loaf to a skillet or  bowl just slightly smaller in diameter than the dutch oven to be used. Tent the bowl with nonstick spray-coated foil.  Let it ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
10. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the dutch oven; preheat to 450°F. If you have a pizza stone place it near the bottom of the oven it will act as a heat sink. 
11. Final Dough preparation: Sprinkle or spray the dough top generously with water. Using well-oiled serrated knife or razor, cut a 1/2-inch-deep, 3-inch diameter circular slash in the dough center. Using the parchment paper as a sling, carefully lift the dough into the pot; take care not to touch the hot pot. Immediately top the pot with its lid.
12. Baking: Reduce the heat to 425°F. Bake on the lower rack for 45 minutes. Remove the lid. Using the parchment paper, lift the loaf from the pot and place on a piece of aluminum foil. Pull the parchment away from the loaf sides so they are exposed. (If the top is well browned, cover it with foil.) Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210° to 212°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).  Cool  thoroughly on a wire rack.

33% Whole Wheat Rustic Artisan Bread

Hello loyal follower(s)

    On April 29, 2011 Mr Nut's blog was about a marbled bread that was 33% whole wheat.  The result was  an unexpected, but great outcome.
    Last Sunday 5-15-11, Mr Nut tried again to develop a 33% whole wheat artisan bread.  The problem was that delaying the fermentation of just the whole wheat dough and afterwards trying to combine it with the rest of the dough would of required Flat Paddle or the Dough Hook (too much mixing).  Either way the large and varied air hole would be gone.  The less mixing, the more varied the air holes.  Thus this time  all the ingredients were mixed and then subjected to delayed fermentation.  Then the dough was placed on a heating pad and left to ferment for 12 to 18 hours.

At this point the bread was done baking in the Dutch Oven for 35 minutes and the internal temperature was 186℉.  It then baked for another 10 minutes, at that time the internal temperature was 198℉.

Top view, at 198℉ you would think the bread was done.  However, Mr Nut would refer you to the blog of May 11, 2011 about Grilled Lamb Chops, where a short article from Cook's Illustrated was presented.  "Internal temperature is less useful than appearance as a sigh of a well-baked loaf".


This bread needed more baking, notice how pale the crust was.

Bottom view should be more chestnut colored.

The crumb looked good and tasted good, but still a little more baking would make the crumb even better.

The adjustments are reflected in the following recipe.

À bientôt,
Mr Nut

33% Whole Wheat Rustic Artisan Bread 

Revised July 9, 2011

Yield two seven inch rounds each about 1 1/2 pounds

European style: (Crisp-crust; large air spaces)

Inspired by Jim Lahey’s My Bread and 

Cook's Illustrated website (Published September 1, 2003 )

Modified for a Cuisinart stand mixer, with speeds from 1 to 12

        Finally, Mr Nut found (in Canada) the perfect sized cast iron Dutch ovens. They are 3.3L or 3.48 quarts.  The most important measurement was the inside bottom diameter, which was 6.75 inches. The inside top diameter was 8 inches and the depth was 4.5 inches. 

       This recipe provides freedom of choice with timing and techniques.  It is possible to start this bread anytime of the day and modify or delay the fermentation time to meet your schedule.  

    Bread flour is wheat flour minus the germ the bran leaving only the endosperm. The endosperm contains the two proteins needed for making gluten. Vital Wheat Gluten needs to be added to help compensate for the smaller amount of gluten-forming proteins in the whole wheat flour.

     By using delayed fermentation with the dough (3 to 10 hours) the bran in the whole wheat softens, which decreases the tearing of the gluten sheets.  Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.  

The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: self explanatory (see blog from April 5, 2011). 

Wheat Gluten: It helps improve the rise and texture of the bread.

Fresh Rosemary: A natural antioxidant, acts as a preservative and flavorer.

     

Ingredients:

2 cups whole wheat flour ( 10 ounces, 280g)

1/4 cup vital wheat gluten (1.25 ounces, 35g)

4 cups (20 oz, 560 g) flour bread flour

1 tablespoon Sea Salt

1/4 cup Dough Enhancer

1 teaspoon instant dry yeast

2 teaspoons chopped fresh rosemary

2 2/3 cups 40-50℉ water (21 fl ounces)

1. Mixing: In the mixer bowl using the Chef’s Whisk at speed one, mix the blue ingredients.  Change to the Flat Paddle Blade on speed 1 and add the cold water.  Keep mixing to a minimum. 
2. Delayed fermentation: Move the dough to another bowl.   Spray the top of the dough with oil, and cover the bowl with plastic wrap. Refrigerate  the dough for 3 to 10 hours. Make the time fit your time schedule. Caution:  After the delayed fermentation you may want to place the dough on  a heating pad and allow it to return to room temperature quicker.
3. First fermentation is at room temperature (equal or greater than 72℉) for 12 to 18 hours. Again, make the time fit your time schedule, even 12 hours is workable.
4. Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more flour if the dough is too sticky. Turn bowl quarter turn; fold again. Turn bowl and fold dough 2 more times (maximum of 4 folds). Remove the dough from the bowl and form a round.  Cut the dough into two pieces and again form rounds.
5. Second Fermentation: Set out two 15-inch square of baking parchment paper. “Form fit” the parchment paper into a skillet or bowl just slightly smaller in diameter than the Dutch oven to be used. Spray the parchment paper with nonstick spray, then generously dust them with flour.  Place the rounds into the center of the parchment papers.  Smooth out and round the surface to form a round shaped, domed loaf; they may be sticky, so flour your hands. Generously dust the dough with more flour.  Tent the bowl with nonstick spray-coated foil, or a large bowl.  Let it ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.   
6. Preparing the oven: About thirty minutes before the end of the second fermentation, place the “Dutch oven” type pots in the oven on the rack just below the midpoint of the height of the oven and preheat the oven to 450℉ (takes about 20 minutes).  If you have a pizza stone, place it on the lowest oven rack ( makes a heat sink). NOTE: If you are using a hard-anodized aluminum Dutch Ovens, you may want to adjust the temperature down  to 425℉, and maybe decrease the baking time. This recipe is based on cast Iron pots with  base diameter of 6.75 inches, which will yield two pound and half loaves. 
7. Baking: Treat the parchment paper as a sling and carefully lower the dough with the parchment paper under the dough, into the HOT Dutch ovens. Bake on the middle rack for 50 minutes. Remove the Dutch oven lids.  Lift the loaves from the pots using the parchment paper as a sling, and remove the parchment paper and place the loaves on the middle oven shelf on a piece of aluminum foil.  (If the top is well browned, cover it with foil.).  Bake until the crust is a rich chestnut color, and the internal temperature of the loaf is about 200- 205℉. (about 25 to 35 minutes longer).   Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).
8. Remove the loaf from the oven and place them on a rack to cool thoroughly. Don't slice the bread until it has cooled, which usually takes at least an hour. 

Pizza Crust War continues

Hello loyal follower(s)

    Sunday (5-15-2011) was another battle with the making of pizza.  Everything went well and the crust slid off the peel without and difficulty.  But will it slide next time???
Anyway here are some pictures from the pizza war.

First rolling out the dough on a floured surface seemed to be better than on a oiled surface. The stickiness of the dough was reduced.  However, flouring and putting a lot of cornmeal on the peel created a new problem of scattering cornmeal all over the floor.

The solution, a necessary tool when Mr Nut works in the kitchen.

Mr Nut has become more efficient at preparing the pizza ingredients.
Having to vacuum the floor to eliminate the crunching sound of walking on the cornmeal takes a little more time than usual.  But at least the pizza dough slid of the peel.

Sautéing the zucchini for the pizza.  There should be a pickable zucchini from Mr Nut's garden by the end of this week.

The crust browning in the oven after a successful transfer from the peel.

The pizza is ready for the heat, and the result was great.





À bientôt,
Mr Nut

Making Music at Zion and Baking on the home front

Hello loyal follower(s)

   Yesterday Mr Nut and Cyndy his boss (chef) drove to Zion National Park because Cyndy was to  perform with the Southwest Symphony.  The weather was great, temperature in the 70's very little wind and NO RAIN.  the venue was in an open air amphitheater  in a Box canyon.  It was  beautiful but difficult to play in. Without a band shell the sound just goes up and out and the musicians have a difficult time hearing each other.
Mr Nut has the following pictures to share with you:

It was about five o'clock and the beginning of the sound check.  Also the first time the symphony had a chance to practice with the guest soloist.

What a view, the concert started at eight PM and it was light until almost nine PM so the audience could enjoy both the music and the views.

View to the northwest.  This amphitheater is located in Springdale, UT which is just outside the west entrance to Zion NP.

Zion NP is about 45 miles north east of St George, Utah.  the west entrance is about 4000 ft in elevation while St  George is about 2500 ft in elevation.  That can mean a 10 degree difference in temperature.

View to the north from near the top of the seating area.

As you can see there are plenty of fold-down seating. The audience  that evening was approximately 500 to 600 people, a good showing.

There were about 600 fold-down seat in the amphitheater, and room for at least another 200 fold-down seats if they ever needed them.

The lady in the red hat and sunglasses is my boss, Cyndy Martin.  This was still during the rehearsal.

This picture was taken with Mr Nut's inexpensive Canon camera from near the back of the amphitheater.

This was taken during the performance, again using the zoom feature of the camera.  Cyndy is just to the left side of the conductor and just a little above the level of his head, (without the red hat)






Well gang it is almost time for Mr Nut to make pizza, Mr Nut modified the recipe for Cheese Pizza crust.  After dinner a new recipe for bread will be ready for baking.   But right now it is nap time.

À bientôt,
Mr Nut

Mr Nut was chef for guests

Hello loyal follower(s)

Yesterday Mr Nut prepared the whole meal ( well almost, Cyndy slipped in a side dish while Mr Nut was napping) for our guest the Sarricas.  We had Mr Nut's potato salad (blog 5-9-2011),  Apple Pork Chops ( blog 4-12-2011)and fresh pea pods from our garden. Everything went well except for the timing.  Being just a beginner, and not wanting to be late, everything was done about a half hour to soon, but it worked out thanks to Cyndy.

    Cyndy was the sous chef for this meal and was in charge of the pea pods, and the sneaked in side dish; Twice baked yams.

       Mr Nut did go back and make some minor changes to the above recipes based on what was learned yesterday.

There were a few pictures:

Mr Nut was proud of his creation

On the left the famous (in Mr Nut's mind) potato salad.

Top center are the Apple Pork Chops.

lower  right was the Twice Baked yams (recipe at end of blog).

Our willing guests; Tony and Ruth Sarrica.  As you can see they are still on speaking terms.

Also, there was the bowl of fresh pea pods between them.

Now there is just enough time for a nap before we drive to Zion national park where Cyndy will be performing in the Southwest Symphony this evening.

Recipe follows

À bientôt,

Mr Nut

TWICE-BAKED YAMS

From Betty Crocker’s Cookbook © 1986

2 pounds yams or sweet potatoes (about 6 medium)

Vegetable oil

1/4 cup dairy sour cream

1/4 cup milk

2 tablespoons packed brown sugar

2 tablespoons smart  balance

1/8 teaspoon sea salt

2 tablespoons coarsely chopped pecans or walnuts

Wash the yams.  Rub with oil; prick with fork to allow steam to escape. Bake in 375° oven until tender, 35 to 45 minutes. Cut thin lengthwise slice from each yam; scoop out inside, leaving a thin shell. Mash yams until no lumps remain. Beat in sour cream and milk. Beat in brown sugar, margarine and salt until light and fluffy; stir in pecans or walnuts.

Increase oven temperature to 400°. Place shells in ungreased rectangular baking dish, 13x9x2 inches; fill shells with yam mixture. Top each with pecan or walnut half if desired. Bake uncovered until filling is golden, about 20 minutes. 6 servings; 310 calories per serving.

Do-ahead Tip: Before baking filled shells, cover and refrigerate up to 24 hours. About 30 minutes before serving, heat Twice-baked Yams uncovered in 400° oven until filling is golden, about 25 minutes.