Chad Robertson's Polenta Country Bread

For YeastSpotting and  Zorra.

Zorra, thanks for the invite, hope you enjoy what I brought to your party. 

Chad Robertson's Polenta Country Bread

Adapted from Tartine Bread

makes 2 loaves

Leaven:

1 tbs mature sourdough starter

200 g (78℉) water

100 g whole wheat flour

100 g rye flour

Bread dough:

700 g + 50 g water (80℉)

200 g leaven

800 g bread flour

200 g spelt flour

20 g salt

Polenta mix:

1 cup pumpkin seeds

1/2 cup black, and white sesame seeds 

1 cup coarse ground polenta

2 cups water

3 tbs extra virgin olive oil

1 tbs freshly chopped rosemary

Add pumpkin seeds to skillet, set the skillet over medium heat. Stir continuously  until fragrant and lightly toast. Remove from the heat, and cool completely. 

Bring water to boil over medium high heat, add coarsely ground polenta, remove from the heat, and let it cool. Once cooled, add extra virgin olive oil, chopped rosemary, cooled roasted pumpkin seeds, and sesame seeds.Stir to mix, set aside. 

In a large bowl add 700 grams of water and 200 grams of levain. Stir to disperse. Add bread flour and spelt flour. Mix well. Autolyse (rest) 25 to 40 minutes.

Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers. Add polenta mixture, mix well then fold the dough on to it self. Transfer the dough into a large container with lid. Cover - rest for 2 hours. During this 2 hours resting period, you will perform 4 series of folds every 30 minutes. When the forth fold is completed, let the dough rest for another 2 hours. 

Transfer the dough onto kitchen counter top that has been dust lightly with flour, divide the dough into 2 equal portions. Preshape each portion into light boule, cover  to prevent from drying. Rest 20 - 30 minutes. 

After 20 - 30 minutes of resting, flip the dough over so that floured side is now facing up. Shape each portion into tight boule as shown on this video. 

Line 2 bannetons (or bowls if you don't own banneton) with clean kitchen linens, then dust with mix of rice flour and  all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. If you don't want to wait that long, and prefer milder flavor loaves, let them  rise at room temperature (75 - 80℉) for 3 to 4 hours. 

20 minutes prior to bake the bread, preheat oven to 500℉. Chad Robertson suggested using combo cooker, if you don't own one, you can use any 5 qt Dutch oven (with lid). Place combo cooker, or Dutch oven inside the oven to preheated as well.

Take one dough out from refrigerator, carefully transfer it into Dutch oven (please be very careful, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉ (I never sure that my oven is that reliable, so I always turn it down to 460℉). Bake for 25 minutes. After 25 minutes, remove the lid (again, be careful), continue to bake for another 25 minutes, or until dark brown. Remove from the oven, and transfer into rack to cool before serving. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.

The Simplest, Unsweetened Chocolate Granola With Dried Fruits and Walnuts

I made this granola for simple reason, inexpensive, and I suppose I can say, healthy (errrr)?. 

Actually, the real reason was to refrain me, myself eating too much of a good thing (read sweet). You see, I made different type of chocolate granola earlier this month, it was made with very good quality cocoa powder, and delicious dark  chocolate chunks, it was gone too fast.  In less then a week, one big glass jar was already empty. I was so mad at myself, it was meant for breakfast, yet I ate it in the afternoon and at night as well. I will make it again for sure, and perhaps hide it in the afternoon, then put it at the table the following morning, that way, I only have a chance to eat it for breakfast :). 

Anyway, this one I made here is unsweetened, 

though I will not deny that it is rather pleasantly sweet in taste, but it all come from unsweetened dried fruits, especially dates and raisins, these two are just naturally sweet, yes?

Unsweetened Chocolate Granola With Dried Fruits and Nuts

Ingredients:

3 cups multi grain cereals: oats, barley, rye, wheat

1/2 cup unsweetened cocoa powder

1/2 cup safflower oil

1/2 cup tricolor jumbo raisins (available at Trader Joe's)

1/2 cup flour coated date chunks (available at WholeFoods)

1/2 cup California unsulfured dried apricot (available at Trader Joe's), chopped 

1/2 cup walnut, chopped or leave whole

Preheat oven to 350F. 

In a large mixing bowl, add  cereals, unsweetened cocoa powder, and saffloer oil. Mix to combine. Transfer into baking sheet. Bake for 30 to 40 minutes, stir every 10 minutes to ensure that granola will be baked evenly. Remove and cool completely. Once cooled, mix in the  dried fruits and nuts. Store granola in an airtight jar, and place the jar in your pantry. 

Citrusy Chocolate Hazelnut Cake

Sensational chocolate cake, very moist and fragrant, thanks to generous amount of citrus included in the recipe by using both the juice as well as the rind of two large oranges. The citrus flavor really hit you at a first bite, not too over powering, but you can note it immediately. And by the way, it is surprisingly easy to make too. 

Citrusy Chocolate-Hazelnut Cake
recipe adapted from Epicurious
Serve 8

For the cake:
3/4 cup cake flour
1/2 cup lightly toasted hazelnut - grind to powder in a coffee grinder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
3/4 cup fresh orange juice
3 oz 70% dark chocolate (I used Valrhona Guanaja 70%)
1 cup sugar
2 oz unsalted butter, soften at room temperature
Zest of 2 large oranges
2 large eggs
1/2 cup sour cream
1/2 tsp vanilla extract

For grand marnier syrup:
2/3 cup sugar
1/3 cup water
2 tbs grand marnier

For ganache:
1½ cups heavy whipping cream
12 oz 70% dark chocolate (Valhrona guanaja chocolate 70%)

To make the cake:
Preheat oven to 350℉.
Butter three 8 by 1½ -inch cake pans, line the bottom pans with parchment paper, brush the papers with butter, then dust with flour. Tap off excess flour - set aside.

Sift together cake flour, ground hazelnut, baking soda, baking powder, and salt into a bowl. Set aside.

In a small sauce pan, add orange juice. Bring the juice to a boil, remove from the heat. Add 3 oz 70% dark chocolate, leave for 30 seconds then, mix until smooth. Set aside at room temperature to cool slightly.

Using electric mixer with medium high speed, beat sugar, butter, and orange zest until pale and light. Add egg one at a time, mixing well after each addition. Change the speed to the lowest setting, stir in sour cream, vanilla, and melted chocolate. Add sifted flour mixture, beat for 30 seconds just enough to blend them together.

Divide batter evenly between prepared pans. Bake in the middle rack for about 20 to 25 minutes, or until cake tester inserted in the middle comes out clean. Cool cake in pans on rack.

Meanwhile make the syrup. Add sugar and water in a small bowl and bring it to a gentle boil to disolved the sugar. Remove from the heat, stir in grand marnier.

To make ganache:
Place chocolate in a bowl. Bring heavy whipping cream to a boil. Remove from the heat and pour it into chocolate. Leve for 30 seconds, then stir until smooth. Let cool to spread consistency.

To assemble the cake:
Invert one cake into a cake cardboard, place it in a platter and peel off the parchment paper. Brush the cake with syrup. Spread about 1/2 cup of ganache on top. Place another layer of cake on top the ganache, brush with syrup, spread another 1/2 cup (more or less) ganache, top with the last cake, brush with syrup, and spread the remaining ganache on top and side of the cake. Refrigerate the cake until well chilled, about 2 hours before cutting.

Chad Robertson's Olive and Herb Country Bread

At first, I was not planning to post this recipe, because I have posted olive bread recipe, though they are quite different, really. But, my neighbor who live right next to my house (I can literally jump over my fence to get to theirs) called and told me they couldn't get over how delicious this bread was. So, I decided to post the recipe. Hope you are not getting bored to see another bread post. 

* You can substitute this herb mixture with 1 tablespoon combination of each dried basil and oregano.

Olive and Herb Country Bread

Recipe adapted from Chad Robertson's book, Tartine Bread

Makes 2 large loaves

Leaven:

1 tbs mature sourdough starter

200 g (78℉) water

100 g whole wheat flour

100 g rye flour

Bread dough:

700 g + 50 g water (80℉)

200 g leaven

600 g bread flour

400 g spelt flour

20 g salt

1 cup pitted black olive, drained-cut in half

1package McCormick sweet basil and oregano*

The night prior to make this bread, make the leaven by mixing  all ingredients in a bowl until well blended, then cover the bowl with plastic wrap, and leave to ferment at room temperature for 12 to 16 hours. 

The following day,

in a large bowl add 700 grams of water and 200 grams of leaven. Stir to disperse. Add bread flour, and spelt flour. Mix well. Autolyse (rest) 25 to 40 minutes.

Add the remaining 50 grams of water, and the salt. Mix using your hands by squeezing the dough between your fingers, then fold the dough on to it self. Transfer the dough into a large container with its own lid. Cover - rest for 2 hours. During resting period, you will need to perform 4 series of folds every 30 minutes, adding olives and dried herb on the second fold. When the last fold completed, let the dough rest for another 2 hours. 

Transfer the dough onto kitchen counter top that has been lightly dust with flour. Divide the dough into 2 equal portions. Preshape each portion into light boule (ball), cover, and let rest 20 - 30 minutes. 

After 20 - 30 minutes of resting, flip the dough so that floured side is facing up. If, by any chance you use a little bit too much flour, simply brush it off (gently) with pastry brush (you don't want to see streaks of flour inside the bread). Shape into tight boule as shown on this video. 

Line 2 bannetons (or bowls if you don't own banneton) with clean dish linens. Dust the linens with mix of rice flour and  all-purposed flour. Transfer each boule into banneton. Cover - refrigerate for 12 hours. if you don't want to wait that long, and prefer milder flavor loaves, let them  rise at room temperature (75 - 80℉) for 3 to 4 hours. 

20 minutes prior to bake the bread, preheat oven to 500℉. Chad Robertson suggested using combo cooker, if you don't own one, you can use any 5 qt Dutch oven. Place combo cooker, or Dutch oven inside the oven to preheated as well.

Take one dough out from refrigerator, carefully transfer it into preheated combo cooker, or Dutch oven (please be very careful, I can only imagine how hot it is after being preheated in the 500℉ oven for 20 minutes). Score the dough with basic square pattern. Place it in the oven, put the lid on, immediately turn the oven temperature down to 450℉. Bake for 30 minutes. After 30 minutes, remove the lid (again, be careful !!!! the lid will be super hot), continue to bake for another 25 minutes, or until dark brown. If you are planning to bake the second loaf, preheat the oven back to 500℉, and repeat the same process.

Remove from the oven, and transfer into rack to cool before serving.

For YeastSpotting!

Nancy Silverton's Focaccia

What it was intended for an after school snack for my young adorably cute nephews,  became a favorite for my entire family. So, this recipe is a keeper. Will sure to make it from time to time. I made this focaccia twice in a row, as it was disappear rather quickly I must tell you.  The one you see above, I made it last night,  has simple topping, no more then just olives and rosemary. I give the dough final rise after being filled for 50 minutes, 20 minutes more then the original recipe suggested. As a result, evenly open crumbs, with spongy, chewy texture, and nicely crispy topping (no kidding! you can hear a loud crunch as you bite into it). It was an instant hit!

Nancy Silverton's Focaccia 
Recipe adapted from LATimes
makes two 9-inch focaccia 

Sponge:
1/16 tsp dry yeast
1/2 cup water
1/2 cup bread flour

Final Dough:
1¼ cups water
1 tbs olive oil
focaccia sponge
1¾ tsp dry yeast
2 tbs + 3/4 tsp rye flour
3⅔ cups bread flour
3/4 tbs kosher salt

Additional ingredients:
1/2 cup olive oil for the pans, divided
A little more olive oil for brushing the dough, and brushing baked focaccia

The night prior to, or up to a day in advance make the sponge. Place all ingredients in a bowl and mix well. Cover with plastic wrap, ferment at room temperature for 12 - 24 hours.

The following day, mix together water, olive oil, and focaccia sponge in a mixer bowl. Add dry yeast, rye flour, and bread flour. Knead using a dough hook attachment on a low speed for 2 minutes. Add salt, increase the speed to speed #2. Continue to knead for 10 to 20 minutes until the dough is smooth, and start to pull away from the side of the bowl, but not so much that it 'cleans' the bowl. Remove the dough and place it into oiled bowl, and cover tightly with plastic wrap. Leave the dough in a warm room temperature for 1½ hours.

After 1½ hours, uncover the bowl, fold the dough into itself, cover it again, let rest rest for 50 minutes to 1 hour, until the dough is double in volume (the dough will not collapse and feel resistance when touch with your finger)

Prepare two 10-inch cake pan, pour a 1/4 olive oil on each pan, swirl it around to evenly coated the bottom of the pans.

Turn the dough over into lightly floured counter top, and divide it into 2 equal portions. Carefully transfer each portion into prepared cake pans, then gently stretch the dough to form a roughly round shape. Cover the dough with clean dish towel to relax for 30 minutes.

If you are planning to bake them with topping, now is the time to prepare the ingredients. You can practically use any kind of topping you like, or use sample combination like the one I prepare below.

Here is what to do:
Push mozzarella deeply into the dough outward toward the edge, continue to work in circular motion until you use up all mozzarella. Do the same with olives and rosemary, brush generously with olive oil, and sprinkle in sea salt. Cover the bowl with clean dish towel. Repeat with the second pan in the same manner. Set aside at room temperature for 30 minutes, or until the dough is risen and puffed around the topping.

If you don't use topping, after the dough is relaxed for 30 minutes, remove dish towels from the pans. Gently press down (deeply, but not too deep so it will tear the dough) the dough using your fingertips in various places (to get that dimply surface focaccia's characteristic has), at the same time pushing it toward the edge of the pan. When you are done, cover the pans with clean dish towels, and set aside at room temperature for 30 minutes, or until the dough in the pans are once again risen.

Preheat oven to 450℉.

Place pans in the middle rack oven, reduce oven temperature to 400℉. Bake for 30 - 40 minutes.

Remove from oven, immediately remove the focaccia from the pans and transfer into wire rack. If you wait too long, focaccia will be stuck and difficult to get it out. Brush once more with olive oil. Let focaccia cool a little bit before serving.

The pictures you see below are the first focaccia I made using different kind of topping. I got interrupted and distracted in the middle of making it, and I missed read the recipe part that stated I had to give the dough final rise after filled with topping (see the first photo above to compare when it gets final rise), instead, the dough went straight into the oven. What I got was, more tight crumbs, and  pillowy bread, but boys, it was really delicious! So, you can actually bake it as soon as you finish to fill them with topping, but the result will be like the pictures below, or you can give it final rise 30 to 50 minutes, and the result will be more open crumbs like the first picture above. To me, both are superb! More importantly, my family, especially 2 my young nephews love it so much.

Topping combination: Olives and Rosemary topping: 

3 oz low moisture mozzarella (I used 4 oz),  cubed

40 mixed pitted green and black olives

20 tufts fresh rosemary

Sea salt, for sprinkling

Grape tomatoes, mixed herbs Topping:

3 oz low moisture mozzarella, cubed

50 grape tomatoes

3 sprigs lemon thyme

3 sprigs French thyme

8 tufts fresh marjoram

Sea salt, for sprinkling

For YeastSpotting!