How to follow recipes
Baking is an experience that never identically repeats itself. Don’t get frustrated if what comes out of the oven isn’t what was expected. Every time, learn and make adjustments. Perhaps a new, unrecorded discovery will be made! After the first experience of making one recipe, make it again and try to feel through parts of it. Make it a self-led experience, less of the words of others.
Recipes posted here have become staples in my home kitchen. Please enjoy.
120g levain, unfed
60g all-purpose flour
120g whole grain flour
224g buttermilk (or kefir)
60g cold water
6g unrefined sugar
Sponge from above
7g unrefined sugar
1 large egg (50g)
56g olive oil, coconut oil, clarified butter
3g sea salt
6g baking soda
Mix sponge overnight. In the morning, mix batter. Rest 15 minutes as the waffle iron is heating.
Spray waffle griddle with oil. Make waffles, careful to not overfill iron.
30% whole grain flour
70% all-purpose flour, 00, or high extraction flour
4% olive oil
2% fine sea salt
Mix flours, levain, water, and olive oil. Let dough rest for 20-30 minutes, otherwise known as autolyse. Add salt and a small amount of water and mix until salt feels evenly distributed. Dough may feel unorganized, but will gain structure with folds and tighten as it acidifies.
Fold dough every 30 minutes for a total of 4 folds. Give up to 6 folds, depending on how dough feels/dependent on gluten-forming proteins in the flour, etc.
If happy with strength of dough, divide dough after 4 hours of bulk fermentation. An easy-to-work-with size for pizzas in a home oven is 340g per ball.
Preheat oven to 550F (or the hottest the oven will go) with pizza stone. Bake with no convection/fan until desired color and crispiness, 8-11 minutes.
If using a pizza oven, a pizza at 750F takes 2 minutes or so. This is my preference of pizza baking temperature as I feel like I have the most control over the crust holding up to non-perforated plates.
600g strong flour
90g fine sugar
14g sea salt
5g dry yeast
3g turmeric powder
200g pumpkin puree
60g whole milk
200g unsalted butter, soft
Mix together the flour, sugar, salt, yeast, tumeric, pumpkin puree, levain, eggs, and milk. Knead dough until good gluten structure forms (anywhere from 15-30 minutes depending on mixer). Sometimes, with a heavily enriched dough (lots of sugar and butter), giving the dough a couple 5-minute breaks can improve structure with less mixing. Once the dough develops, add soft butter in stages until fully absorbed into dough. Bulk ferment for 1 hour before placing in fridge to stiffen for easier handling of dough. Divide and shape. If baking into rolls, egg wash surfaces. Bake somewhere between 350F-400F.