Sunday, March 31, 2013

siesta

it's easter sunday. what does that even mean? for some of us, it means empty streets and markets all to ourselves. for others it means violating eggs with garish colors, lying to our kids about that horrible rabbit, and baking bread.

can i just tell you what my kitchen smells like right now?



i took a little siesta. oh, i was baking alright, but i needed a break from the page, see, as we all do from time to time, probably more than we let on. i'm not i the habit of denying myself the privilege of a nap now and again. so, my world became soft and quiet for a moment, still. just me and my starter, whispering sweet nothings to one another, making do with solace. it's a tawdry world, sometimes i want no part of it.


so, this is a green onion thing with asiago. and i can't even tell you how tender the crumb is, like, melt in your mouth. ineffable, really. i was going do something fun: sticks, rolls... but i decided that it was too much effort for a sunday competing with a flamboyant bunny with bad intentions (sugar, and such). so today, you have a boule. what more can be expected. i am l.a.zy. as we all know, a little dyed-in-the-wool, more than i would like to admit. and tired, so tired sometimes! it's all i can do is shape and slash. slide and snap (photographs). the eating is part of the job. it's a hard job if you're not prepared. and who is ever prepared? if you are, then hats off. (as we speak, i am disgustingly stuffed. i was not prepared for this).

i'm going to keep this brief. it does no good to dash a good siesta against the rocks with all kinds of twaddle. and so, here you go.


bread (with green onions & stuff)

THE NIGHT BEFORE YOU MAKE THE DOUGH

make your levain:

50g 100% hydration, 100% rye starter
100g h2o
100g dark rye flour

amalgamate the above. ferment for a while. mine took 9 hours.

DOUGH DAY

all of the levain
500g BRM organic a/p
350g h2o, cold and filtered
3 green onions, sliced thinly (hindsight: could have added one more)
165g asiago, in small dice
33g olive oil
12g salt, sea or kosher is fine



mix together the levain, the flour, the h2o. autolyse for an hour and 15 minutes. after the autolyse, squish the salt and olive oil into the dough. when it's fully amalgamated, fold in the onions and cheese.



now it's time for the 4-hour bulk fermentation, the first 2 hours of which you will perform a series of turns every half hour; this is done at room temp. try to keep the cheese and onions encased in the dough. after the first 2 hours with turns, pop in the fridge and walk the dog, meditate, do your nails... do something for the next 2 hours.


after the bulk fermentation, turn the dough out onto a workspace that has been dusted with lots of organic brown rice flour. let it have a little rest for 15 minutes (its been through a lot).



after the bench, shape into a boule. pop into a linen lined bowl (dust the linen liberally with rice flour). pop in the fridge and ferment for a number of hours. mine fermented for 16.5.

BAKE DAY

an hour before you plan to bake, pop your combo cooker into the oven (your stone should be in there. always, right?) and preheat to 550.

unearth the dough. score. slide it into the oven and pop the lid on. turn the heat down to 475 and steam for 30 minutes.



after the 30 minute steam, remove the lid. turn the oven down to 450 for 15 minutes, then down to 425 and bake till golden. watch it. the cheese will burn if its baked too long. mine baked for another 35 minutes.


steamed

cool for at least an hour before eating. i know, it's rough. you are allowed, however, to pull off any cheese bits that have escaped and crisped along the edges of the thing. you made it, after all. it's your right.



verdict: damn.

to the staff of life!

this loaf has been shared at wild yeast blog. of course. where else would it go?


the RESURRECTED PHOTOS

10 comments:

  1. SIESTA has made you well ..............I like all your bread
    Michle
    http://freebakery.blogspot.it/

    ReplyDelete
    Replies
    1. well rested, and ready for more bread. im so pleased! maybe i will try something adventurous soon... perhaps...

      Delete
  2. Hi! Great bread.

    I'm from Spain and I have a doubt with one of the ingredients, when you say 500 g BRM organic, I suppose looking at the rest of ingredients that you are speaking of flour, but which flour is? Excuse but my level of english don't know this :P I'm trying to figure out BRM, but I don't find the answer.
    And do you knead the dough? Or it is a no-knead bread?
    And the last day, do you put the dough into the oven directly, or do you have it one hour at room temperature? Excuse me if my questions are too obvious but I'm making my firsts breads :)
    Thanks!!

    ReplyDelete
  3. Hola Anniki! Me encanta España, especialmente en Barcelona.

    Aceptar. 500g BRM orgánica a / p significa "rojo orgánico de Bob Molino de harina de trigo", así que, sólo tiene que utilizar harina de "todo propósito" para esto.

    Con pan de Chad, estamos convertir 'el pan, en vez de amasar. Por lo tanto, cuando se hace la fermentación a granel, donde dice "realizar una serie de vueltas" cada media hora durante las primeras dos horas, lo que haces es lo siguiente: sumergir su mano por debajo de la masa, tire hacia arriba, dobla sobre sí misma, gire el recipiente y volver a hacer esto dos veces más (si usted me envía su dirección de correo electrónico, lo que le enviará un video de mí volviendo la masa para que usted pueda verlo. enviarme un correo electrónico a tartine-bread-experiment@live.com ). hacer esto 'serie' una vez cada media hora durante las primeras dos horas de su fermentación a granel cuatro horas.

    Puse la masa directamente en el horno (después de que lo marcará, por supuesto) de la nevera. Voy a traducir este mensaje en google translate!

    Gracias por visitar mi blog!

    Francis-Oliva

    ReplyDelete
  4. Hi there! Been a fan of your blog ever since I've discovered it! So far through instructions on your blog I have succeeded making a starter which is now happily living in a jar on my fridge, as well as 2 batches of sourdough and a cheese bread! I used your asiago recipe from above tho I changed it with cheddar and coz some of my friend dont like onions (in any form whatsoever) I omitted the spring onions as well. It still turned out very nice tho not as pretty as yours as my oven is rather unstable and I don't have a baking stone.

    Would just like to drop a comment to say what great recipes you've been posting and that you're such an inspiration!

    Thanks!!

    ReplyDelete
    Replies
    1. hi Jean Gabriel. thank you for writing. get yourself a stone! (and a combo cooker if you don't have one), they make all the difference in the world. oooh, cheddar, now there is something that i have not tried. hm. thanks for the inspiration, i may just have to do something with that.

      im glad i can be here to help with your bread endeavors!

      francis-olive

      Delete
  5. Did you find that this bread didn't rise much? I am getting far less rise than I have from other sourdoughs

    ReplyDelete
    Replies
    1. hm. i achieved excellent oven spring, and have since made this bread a few times with the same result.

      francis-olive

      Delete
  6. Thanks Francis! I am about to put it in the oven - I am hoping to see some spring action (fingers crossed)

    ReplyDelete
    Replies
    1. i'm sure it will be swell! keep me posted! ;)

      Delete

Translate

Share it

Follow My Other Blogs Too!

Popular Posts

Follow by Email

Search This Blog

Loading...

get a hold of me at

tartine-bread-experiment[at]live[dot]com

Followers

Except where noted otherwise, all content within the blog posts on this site, http://tartine-bread.blogspot.com/, are the sole intellectual property of Francis-Olive Hampton and protected under United States copyright laws: Copyright protection is available for all unpublished works regardless the nationality or domicile of the author. Copyright protection subsists from the time the work is created in fixed form. The copyright in the work of authorship immediately becomes the property of the author who created the work. Only the author or those deriving their rights through the author can rightfully claim copyright.

No part of any blog post shall be duplicated or manipulated for private use without prior consent.