Bread of the week, 28/05/2016

Sheet Pan Pepperoni Pizza

The pizza dough is based on Serious Eats Sicilian Pizza. The flavor is good, but on the greasy side. I guess I still prefer the traditional dry base which I can eat with my fingers without getting greasy. Also, despite with plenty of oil in the sheet pan, part of the pizza was still stuck to the sheet pan after baking. Note to self, use a baking parchment next time. I made my own tomato sauce based on Marcella Hazan's recipe mixing in oregano and garlic. And for toppings, it's a mixture of pepperoni and smoked pancetta.

Conclusion: it's a recipe I will make it again but significantly reducing the oil for pizza dough baking next time.

Bread of the week, 01/05/2016

Seeded Loaf

50 g wholegrain spelt flour

250 g white bread flour

1 teaspoon sugar
3/4 teaspoon table salt

1/2 teaspoon dried instant yeast

210 g water

2 tablespoons oat bran

2 tablespoons golden flaxseeds

1 tablespoon poppy seeds

50 g water

Sunday breakfast

Bread of the week, 09/04/2016

Weekend starts with (light) brioche.

       

300 g bread flour

1/2 tsp instant dried yeast

200 g milk

50 g sugar

1 medium egg

30 g butter, soft but not melting

1/4 tsp table salt (increase to 1/2 tsp next time)

Overnight fermentation and shaping/baking the next day.

Bread of the week, 02/04/2016

Tsoureki, Greek Easter Bread

300 g bread flour

1/4 teaspoon instant yeast

100 g whipping cream

140 g soy milk/milk/water

2 tablespoons of sugar

1/4 teaspoon of table salt

1 teaspoon of mahleb powder (ground cherry stones)

zest from 1 medium orange

egg wash and seeds to decorate

lightly greased muffin tin

I used overnight fermentation method. To speed up the process, use more yeast (up to 1 teaspoon).

Spring 2016

The long Easter weekend, ah, who doesn't like it after long, dark and uninspiring winter days? For me, Easter weekend formally signals Spring. The longer days, warmer temperature and unstoppable sings of life, everywhere you look, how can not anyone feel cheerful?

Today is Easter Monday, the last day of the long weekend. The sun is out and the wind (thanks Storm Katie) has subsided. Time to get the flower seeds in the ground!

I planted Zinnia and African Marigold in three pots each. Also, I put two begonia corms in the ceramic pot on the terrace, and sowed some tomato seeds which were thrown in for free by the vendor. Our world may still be going through some turbulence but at least in my 15-sq meter garden I can toss my worries away for a moment to have a sense of pure joy, just being alive.

Weekend dinner - 26/03/2016

To all Belgian people, the shock and horror does not lessen a bit when the news crossed the sea. Our thoughts are with you.

Belgian beef stew/Carbonnade a la flamande

Carrot and tarragon puree

Blanched broccoli

Bread of the week, 20/03/2016

Sesame and linseed bread

Variations done to the basic recipe include:

1) 50% of the flour is all-purpose
2) 2 tablespoons of white sesame seeds and 1 tablespoon of linseeds added in the beginning before autolyse.

The all-purpose flour seems to absorb less water than high-protein bread flour. It was so sticky that I had to add a couple of tablespoons of bread flour. I am not sure whether the high ratio of all-purpose flour is a reason as why the crumb structure is not as open as before.

The plus side is the flavor is nice. The sesame seeds came through nicely.