Wednesday, April 21, 2010

Thursday, April 15, 2010

Bet your booty this is what I'll be doing later:

Popovers!

2 cups all purpose flour

1 tsp. salt

4 large eggs

2 cups milk

Preheat your oven (and popover pan-secret number 1) to 400 F degrees. In a large mixing bowl combine flour and salt. In a pot whisk together eggs and milk, cook over medium heat until slightly warmer than room temperature (this is another secret!). Now combine egg mixture to the flour mixture, stir until just combined-do not over stir. Lightly grease your now warm popover pan if using spray butter (if using stick butter you may want to grease the pan before heating it). Fill pan cups until just under 2/3 full with batter. Bake at 400 F degrees for 20 minutes, then decrease heat to 350 F degrees and bake for another 20 minutes. Do not open the oven to check on them in between, this can cause them to deflate (secret number 3!). Makes 12 medium size popovers.

Sunday, April 11, 2010

art mart




thanks to mr. jonas i was able to snap some pictures at the art mart. most people who walked by where more interested in checking out my vintage eyeglass collection (used for decoration) then bringing home home-made bagels. i was able to peddle almost all the bread but only one greeting card. i love sending mail and thought that pre-stamped hand drawn cards would be a sell, guess that shows why USPS wants to cut down to M-F delivery.

check out more art mart images (and other terrible pictures of me) on the hub-bub flicker account http://www.flickr.com/photos/hub-bub/

Wednesday, April 7, 2010

take a picture

if i had a camera i would take a picture of all the amazing things happening in my kitchen. bagels and bread galore. below a recipe i used for Pain De Provence. It makes 1 LARGE loaf.

in other news i'm working on getting some monies for our/my/bobby's summer interns. no, i do not get to tell them what to do. but i get to writing the program for it.

also, worth says he got some cows today, not his very own but one's he's going to manage and graze for a farmer down the way.

i'm off to my second hot yoga class. fit as fuck, yo.




Pain De Provence
Poolish:
1 cup bread or all-purpose unbleached flour
1 cup water
1/2 teaspoon instant yeast

Dough:
All of the poolish
2 cups bread or all-purpose unbleached flour
1/2 cup Herbes de Provence
1 1/2 teaspoon instant yeast
1 teaspoon salt
1/4 cup liqueur such as Beauchant, Grand Marnier, or orange CuraƧao
1/4-1/2 cup water, as necessary

The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter. Cover the container with plastic wrap and set aside for 8 to 16 hours until you are ready to make the final dough.

To make the dough, combine the remaining flour with the remaining yeast, salt, and herbs. Add the poolish, the liqueur, and 1/4 cup of the additional water. Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).

Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes. Place the dough in a well-greased bowl and cover the bowl with plastic wrap. Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.

Remove the dough from the bowl and shape it into a ball or long loaf. Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.

While the loaf is in its final rise, preheat the oven and baking stone, if you have one, to 450. I also preheat a brownie pan into which I poured a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.

Just before placing the loaf in the oven, score the top of it with a sharp knife or razor blade.

Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes. en.

Remove from the oven and allow to cool for at least a half an hour before serving, if you can resist.

love. pully

Tuesday, April 6, 2010

talking trash and baking bread



All of my vessels contain a doughy matter. i have two dozen bagels and two loaves of bread going,all in the works for the art mart this Saturday at the hub-bub.

talk 2o talk-back- a woman from the sanitation department told me my trash presentation spoke to her heart. amazing. worthy was here, which of course made it all the more enjoyable.

Chelsea belle came from Blacksburg this past weekend and we tired to make it to the senior show at WWC, but got held back due a fuel pump . instead i helped her build a sketch book while i contemplated by baking strategy. belle talked a lot about a tracking class she is taking- creating a desire in me to study ornithology...or at least get to know my feathered neighbors.