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i’m kind of obsessed with baking bread lately. 

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tastythingsieat

Recipe (basically a halved “flour salt water yeast” recipe for overnight white bread that I made last night):

500g bread flour
390g water
11g sea salt
.5g yeast

Mix flour and water, let sit for 20-30 minutes. 

Sprinkle on salt and yeast and incorporate using the pincher method. You’re supposed to fold the dough a few times before allowing it to rest for the bulk fermentation, but I was tipsy and tired so I only folded it once after 20 minutes before covering it and letting it rise.

Let rise for 12-14 hours until slightly more than doubled.

Generously flour a banneton basket (or lightly grease a large bowl).

Gently scrape dough onto a well-floured surface. Stretch dough and fold over in quarters until a semi-tight ball forms. Place in banneton/bowl, seam-side down.

Let rise an additional 1-1.5 hours until doubled — but after the first 30 minutes of this final proofing, place a dutch oven w/lid in oven and preheat to 450F. 

CAREFULLY flip dough out of banneton/bowl and place dough into preheated dutch oven. The side of the dough that was against the bowl/banneton should now be on top. Score dough, if desired, and cover. 

Bake for 30 minutes with the lid on, then remove lid and bake for an additional 15-25 minutes, depending on how dark you like it. I baked this one for 15 minutes with the lid off. 

N.B. My bread turned out oval because my round dutch oven’s lid handle is only heat resistant to 428F. I borrowed my sister’s oval dutch oven with a metal handle, so the dough expanded towards the sides. 

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Over-Night No-Knead Whole Wheat Dutch Oven Bread

Mix 2 cups all purpose flour, 1 cup whole wheat flour, ¼ tsp yeast, a heaping 1 tsp salt, a few shakes of nutritional yeast, and 1 ¾ cups lukewarm water together in a bowl until all the flour is incorporated. Cover bowl with saran wrap and set out of the way in the kitchen to rest overnight, 12-18 hours. 

When the dough has doubled in size or you get tired of waiting, stick a dutch oven with lid on into the oven and preheat to 450 degrees (make sure the handle on the lid of your dutch oven can go to that temp.) Gently turn the dough out onto a floured surface and fold it a few times, shaping into a vaguely round shape. Drop into a parchment paper-lined bowl and cover with a towel for 30 minutes while the dutch oven preheats.

Drop dough and parchment paper into the hot dutch oven and score the dough with a sharp knife in an X-pattern. Cover with the lid and bake at 450 for 30 minutes.

After 30 minutes, remove parchment paper and lid, and bake uncovered for an additional 10-15 minutes. Allow to cool on a rack (as long as you can wait before giving into temptation) before cutting.

I’ve made “quick rise” bread before, but this is WAY tastier — it’s less dense (whether from the long rise that gives the gluten a chance to develop and relax, or from the additional water I used, IDK), and is savory and crusty. 10/10 will make again.

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adulthoodisokay
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Sunday baking project! Sourdough bread using 50% red fife whole wheat flour from Honoré Mill.

tastythingsieat

Recipe for 2 loaves:
437g Red fife whole wheat flour
437g white bread flour
646g water
80g sourdough starter
23g salt


Mix water, starter and flour together, rest for 30 minutes autolyse. Sprinkle salt over dough and mix using the pinch and fold method until salt is incorporated. Rest another 30 minutes.
Stretch and fold every 30 minutes for 3 hours.
Divide, preshape, bench rest 10-15 minutes.
Shape and place in floured bannetons, cover and refrigerate 12-14 hours for cold proof.

Preheat oven with lidded dutch oven inside to 450F.
Remove dough from banneton, score, bake covered for 30 minutes. Uncover, bake additional 10-15 minutes.

The dark one I baked for about 17 minutes uncovered, the lighter one for 12.

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I baked using a pre-ferment for the first time! Recipe (a half batch of Ken Forkish’s 80% biga white bread from Flour Water Salt Yeast): For the biga (pre-ferment): 400g unbleached white bread flour 272g room temp water a pinch of yeast (literally a...

I baked using a pre-ferment for the first time!

Recipe (a half batch of Ken Forkish’s 80% biga white bread from Flour Water Salt Yeast):

For the biga (pre-ferment):
400g unbleached white bread flour
272g room temp water
a pinch of yeast (literally a pinch, a minuscule amount.)

Mix all these together, cover, let rest at room temp for 12-14 hours until tripled in volume.

Final dough:
100g unbleached white bread flour
103g slightly more than lukewarm water
11g salt
1g (¼ tsp) yeast

Mix the final dough ingredients together, then add all of the biga. Incorporate using the pinch and fold method, cover and let rise 2.5-3 hours, folding 2-3 times during the first 1.5 hours.

Shape and let proof in a floured brotform (or line a bowl with a tightly-woven kitchen towel and flour the heck out of it) for 1 hour or until it passes the “poke test”, making sure to preheat a dutch oven to 450F after 20-30 minutes. Bake covered for 30 minutes, uncover and bake an additional 15-30 minutes depending on how dark you like it (I baked this one for 20 min uncovered.)

bread artisan bread

One-Skillet Roasted Chicken With Brussels Sprouts

Ingredients:

  • a bunch of brussels sprouts
  • 1 small onion
  • 2 chicken breasts (I used boneless skinless chicken breasts, but you could definitely use bone-in breasts or thighs with skin — just cook longer. If you do this, I recommend using bigger brussels sprouts and not halving them.)
  • salt, pepper, olive oil, and any spices you want to use

Steps:

  • preheat oven to 350 degrees
  • remove tough stems and outer leaves from brussels sprouts and cut in half
  • slice onion
  • put brussels sprouts and onion into a cast iron skillet, toss with olive oil, salt, and pepper (and spices if using. I used some Old Bay.)
  • rub chicken breasts with olive oil, salt, pepper, and spices
  • lay on top of brussels sprouts and onions
  • bake for 30 minutes or until chicken is cooked through and sprouts are slightly charred
food recipes chicken recipes brussels sprouts

Spicy black bean and corn quinoa, AKA a bunch of stuff I pulled from my pantry and freezer.

Ingredients:

  • dash of olive oil
  • 1 shallot (or small onion, but I had a shallot so I used it), diced
  • 1 can black beans, drained and rinsed
  • 1-ish cup frozen corn
  • 1/3 jar salsa (or more, but 1/3 jar was all I had left in the fridge)
  • 1 can diced tomatoes with green chilies (Rotel woooo)
  • 1 tbsp chili powder
  • ½ tbsp cumin
  • 1-1.5 cups water or broth (use water/veggie broth to make it vegan)
  • 1 cup quinoa, rinsed well

Directions:

  • in a large skillet or sauce pan, sauté shallot/onion in olive oil until soft
  • add all other ingredients except quinoa
  • bring to a boil
  • add quinoa, stir well
  • bring to a boil, then reduce heat to a low simmer and cover
  • cook covered, stirring occasionally, 15-20 minutes or until quinoa has cooked fully (it’ll be fluffy and the grains will have separated)
  • (add more water/broth if needed while cooking)
  • turn off heat, let sit covered 5-10 minutes before serving (IMPORTANT! It’ll make the quinoa much fluffier and without clumps!)

Serve with cheese, sour cream/greek yogurt, tortillas, etc.

food recipes
food52.com

Roasted Delicata Squash Stuffed with Autumn Farro Recipe on Food52

Thanksgiving is such a rich holiday, evoking dreamy spreads and deep traditions. Although the feast may vary, community, family, and gratitude remain rooted in the heart. Stuffed squash is a perfect main vegetarian course. Delicata is sweet and timeless—it lends itself well as a cornucopia to hearty and nutty farro, winter greens, pistachio, scallions, and pomegranate. The feast; it gathers.
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