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By Chris Hennes
Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
Is there a discussion in the book about the purpose of adding ascorbic acid? I just saw the contest #2 in which the recipe called for it. I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid. Does it act as a gluten relaxer? Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
A SANDWICH TO GO
Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.
Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.
2 fresh rolls (your favourite ones)
150g of camembert cheese
1 handful of lettuce
2 teaspoons of butter
2 teaspoons of pine nuts or sunflower seeds
100g of fresh cranberries
3 tablespoons of brown sugar
100ml of apple juice
Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.
Enjoy your meal!
By Dave the Cook
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf.
Her's the poolish after >12 hours:
Not pictured - water with yeast in it below the bread flour and poolish
That went into the mixer and not long later I had a shaggy mass:
That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
Proofed it in the oven - I have a picture of that but it's just foggy window oven
Then it went into the oven, here it is at max temp - 450 with steam turned on.
And the crumb - this is awesome bread:
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