Shingei

Shingei

 Just like mom used to make. This was a special Saturday morning treat growing up. 
 Mom would make a bunch of savory ones with eggs. Then a bunch more sweet ones with 
powdered sugar!
 I found two small pizza dough balls in the refrigerator from the
 Fira bake, (6 days old.) Just enough
 for, four nice size sourdough shingi, (fried dough!) 
Yum. Mom would be happy the old dough was not wasted.

Maltese/Gozitan Ftira/ Ftira Għawdxija

Today, we have a rustic flat bread pizza, from the island of Gozo. I submit for your approval:
Maltese/Gozitan Ftira/ Ftira Għawdxija. The toppings:
Olive oil, vine ripened tomato, anchovies, raw shallot rings, capers, sauteed shallots with shiitake mushrooms, garlic. and topped off with thinly sliced red potatoes. This my friends is indeed a culinary treat! The recipe is in the photos. I converted the crust (base) from a commercial yeast formula to sourdough, additionally I added my obligatory whole grains. As you can see this formula called for a very low hydration dough, which worked very well for this application.

Hamelman's Vermont sourdough baguettes

We are approaching French baguette nirvana
The French baguette so simple such a table staple. This humble bread is one of, if not the most difficult of the French bread's to master. Alas, baking just a few baguettes only a few times a year is not conducive to mastering the techniques required. It was necessary to take inventory of my recent bakes. On the advice of my friend Alfonso, I took a step back and lowered the hydration for this bake to 65%. Also under the tutelage of Alfonso, I opted for a tried and true formula, Hamelman's Vermont sourdough. The formula was scaled to yield 1200 grams of dough. Even adding 1% bowl residue allowance, I came up short, not exactly sure why I ended with only a minuscule amount of bowl residue. Not a huge deal, just curious. The actual yield, was three baguettes @ 395 grams, instead of 400 grams.
The photograph of the finished loaves revealed that my slashes needed to be at a more severe angle along the length of the loaf. That is an easy fix next time.

Pre-shaped and resting peacefully

Guardedly optimistic of a good outcome. I am pretty happy with the pre-shape and shaping step. I feel like I pulled the skin plenty tight in the pre-shape step. The 15 min. rest made the final shape and roll go very smooth. Tomorrow I need to up my slashing game and find a wat to give these bad boys a nice steam bath. For now, back into the cooler. T Minus 14 hrs. till bake. Smile...

A visual examination reveled the baguettes are holding an indent. This is it, the end game!

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I was hoping for a little more air. I think my dull bread knife may be part of the issue. All and all, I am very happy with this bake. I now have a good result to continue to build on!

Spinich & feta stuffed Lamb Roulade with pomagranate reduction sauce.

Roasted Boneless stuffed Leg of Lamb.
Part #1- preparing and marinating the lamb.
Part #2 - Stuff roll and tie. (The end game) Not bad for a city boy with no training! It must be in the Genes!
Part #3 Roast till medium rare. Come up with a way cool sauce. Balsamic/pomegranate/pan dripping reduction.

Italian Sausage Bread

This Sicilian recipe would be perfect with a beer while watching college football on a fall Saturday afternoon. 

 

Frisian Gingerbread

Please turn your attention to Hollands' North sea coast, Friesland, one of the Netherlands' northern provinces. Alongside world-famous Dutch cheeses like gouda and edam, there is the signature Frisian Gingerbread. This 100% "quick" rye bread, was often times steamed in a water bath rather than cooked in a dry oven. Here is my interpretation of

 Stanley Ginsberg's' formula. 

 

Spiced Honey Rye

Week two of: "The Rye Baker" Challenge takes us to the French countryside. This French interpretation of gingerbread is lighter and quick to make due to the chemical leavening. I found it just sweet enough to go with your favorite jams or savory toppings. Another winner brought to us 

by Stanley Ginsberg!

  

Sourdough Baguettes

My version of Maurizio's Sourdough Baguettes. For the in-depth original formula visit Leo Maurizio, at the Perfect Loaf.

https://www.theperfectloaf.com/sourdough-baguettes/

Stanley Ginsberg, Salty Rye Rolls

Real Jewish Rye Bread. Utilizing the Tangzhung and the autolysis methods.