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Aug 27, 2014

White Flour Warm Spot Levain

White Flour Warm Spot Levain Karen's Kitchen Stories

The reason why this bread is called Warm Spot Levain is because the sourdough starter is fed three times in a fairly short period of time and then allowed to sit in an 85 degree environment between each feeding. The final levain is stiffer than most (70 percent hydration), and has a uniquely sweet/sour flavor.

White Flour Warm Spot Levain Karen's Kitchen Stories

You will need three days to make this bread (three days????) but it is worth it.

For my "warm spot," I placed the levain in the garage (it is summer right now). You could also place it in the microwave along with two coffee cups of freshly boiled water, under a heat lamp, or in a gas oven with the light on.

The resulting bread has a super crispy crunchy crust and an amazingly soft, moist interior.

Because making this bread required feeding a levain three times in a short period of time, I had quite a bit of starter left over. Since I hate tossing out that much levain, I used some of the excess to make this Sourdough Polenta Bread.

This bread freezes well. Once it cools, wrap it in foil and then plastic wrap, and freeze it immediately. To thaw, remove the plastic wrap and let it sit in the foil until it has thawed.

White Flour Warm Spot Levain Karen's Kitchen Stories

White Flour Warm-Spot Levain Bread

First Levain Feeding

50 grams sourdough starter that has been fed about 24 hours ago
250 g white flour
175 g 85 degree water

Second Levain Feeding

50 g of the first levain
250 g white flour
175 g 80 degree water

Third Levain Feeding

100 g of the second levain
500 g white flour
350 g 85 degree water

Final Dough

750 g white flour
605 g 80 degree F water
20 g fine sea salt
1 g instant yeast
425 g of the levain

Instructions

  1. Around 9 am on the first day, mix the first levain with your hand or a spoon and cover with plastic wrap. Place it in a very warm place (85 degree F) to rest. 
  2. Eight hours later, discard (or save for another use) all but 50 g of the levain, and feed it again. Mix with your hand or a spoon, and cover with plastic wrap. Place in a very warm place (85 degrees F) to rest overnight. 
  3. The next morning, discard (or save for another use) all but 100 g of the levain and feed it again with the ingredients listed above under "Third Levain Feeding." Cover with plastic wrap and let it rest for 6 hours in a very warm place (85 degrees F). You should have about 2 quarts of levain. 
  4. To make the final dough, mix the white flour and water in a 12 qt bucket or very large bowl. Cover with plastic wrap and let it sit for 30 minutes. 
  5. Sprinkle the salt and yeast over the top of the dough and add 425 g of the levain to the bucket/bowl. A scale is essential. 
  6. Mix with your wet hand by alternatively folding and pinching the dough to fully mix in the salt and yeast, as well as incorporate the levain. 
  7. Cover the container, and do four stretch and folds, every 30 minutes. When the dough is 2 1/2 times its original size, about 6 hours later, it's ready to divide and shape. 
  8. Dust your work surface with flour.
  9. Gently remove the dough onto you work surface, and divide it in half with a bench knife. 
  10. Form the dough into two medium tight balls and place them, seam side down, into two floured proofing baskets. Cover with plastic wrap or place in a plastic bag, and refrigerate overnight, 12 to 14 hours. 
  11. About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack. 
  12. When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces. 
  13. Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf. 
  14. Bake covered for 30 minutes, and then remove the Dutch ovens from the hot oven, uncover, and place the loaves on a baking sheet. Be careful not to burn yourself! Place the baking sheet into the oven and bake for 20 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown. My loaves were ready sooner, so check early. 
  15. Cool completely on a wire rack. 


This bread has been Yeastspotted
Aug 22, 2014

Sourdough Polenta (Grits) Bread

Sourdough Polenta (Grits) Bread from www.karenskitchenstories.com

I'm pretty excited about this polenta sourdough bread. First, it definitely takes crunchy chewy crust to the next level. Second, the combination of the sweet polenta with a thrice fed 70 percent hydration levain creates an amazing flavor.

"Thrice fed 70 percent hydration levain." Did I just say that?

Sourdough Polenta (Grits) Bread from www.karenskitchenstories.com

Polenta is the Italian version of grits, which is corn meal boiled in water to create a hot cereal. Corn is actually a native American food, so you could also call this "grits bread."

I had some leftover levain (sourdough starter) that I really didn't want to throw away. It was from a Ken Forkish bread. If you are familiar with the amazing book, Flour, Water, Salt, Yeast, you probably know that tossing out extra levain is part of the program. While I do toss out my share of levain, I do my best to find ways to use as much as possible.

Sourdough Polenta (Grits) Bread from www.karenskitchenstories.com

When Elizabeth of Blog from OUR Kitchen posted this polenta bread for the Bread Baking Babes, I decided to use the leftover levain to make this bread. It worked out perfectly. The crust was super crunchy, and the bread was light, moist, and airy. I also baked the loaves in cast iron pans.

You can still make this bread if you don't happen to have extra levain sitting around. Elizabeth's post provides a way to quickly create a starter.

Sourdough Polenta (Grits) Bread from www.karenskitchenstories.com

I used a lot more sourdough starter than the original recipe called for to get as much "oven spring" as possible. In addition, I coated my bannetons with some corn meal prior to proofing the loaves to add extra crunch to the crust. Delicious.

This recipe called for slashing the dough in a spiral pattern. I need to work on my bread slashing skills. I'm pretty sure my spiral is "rustic."

I will be making this bread again. And again.

Sourdough Polenta Bread

Polenta

35 g (3 T) coarse cornmeal
175 g water

Dough

390 g water
1/8 tsp instant yeast
600 g bread flour
360 g mature sourdough starter (mine was 70% hydration. If yours is higher, adjust the flour in your final dough to accommodate the extra water)
18 g salt
all of the polenta
cornmeal, flour, and rice flour for the bannetons

Instructions

  1. To make the polenta, pour the water over the cornmeal and bring the mixture to a boil. Cook the ingredients, stirring constantly, until the mixture thickens, about 5 minutes. Pour the polenta onto a plate to cool. 
  2. In the bowl of a stand mixer, add the water, yeast, and flour. Mix to blend and let the ingredients rest for about 30 minutes, covered.
  3. Add the sourdough/levain, salt, and the polenta. Mix with the dough hook for about 5 minutes. 
  4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let sit for 30 minutes. 
  5. Stretch and fold the dough and re-cover with the plastic wrap. 
  6. Let the dough rise until doubled. 
  7. Divide the dough in half and form it into two preliminary boules. Cover with oiled plastic wrap. 
  8. Dust two small bannetons or towel lined bowls with a combination of wheat and rice flour. Then dust with cornmeal. 
  9. Form the dough into boules and place each into the bannetons, seam side up. Cover with oiled plastic wrap.
  10. Place two cast iron combo cookers on your oven rack and preheat the oven to 500 degrees F. 
  11. When the loaves have doubled in size, cut parchment into two 9 inch by 15+ inch pieces. 
  12. Remove the Dutch ovens from the oven and remove the tops. One loaf at a time, place the parchment over the dough and place a plate over it. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). 
  13. Slice the dough in a spiral pattern. I hope you can do a better job than I did. 
  14. Cover the Dutch oven and place it in the hot oven. Repeat with the second loaf. 
  15. Reduce the oven temperature to 425 degrees F. 
  16. Bake covered for 20 minutes, and then remove the Dutch ovens from the hot oven, uncover, and place the loaves on a baking sheet. Be careful not to burn yourself! Place the baking sheet into the oven, reduce the oven temperature to 400 degrees F, and bake for 15 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is browned.
  17. Cool completely on a wire rack. 
This bread has been Yeastspotted

Aug 20, 2014

Spicy Dry-Fried Beef | Wok Wednesdays

Spicy Dry-Fried Beef

I had every intention of making this Spicy Dry-Fried Beef over the weekend. I also wanted to make four loaves of bread, some rugelach, some biscuits, and Maggi steak and daikon and carrot pickle for a banh mi sandwich. I was ambitious.

Spicy Dry-Fried Beef

Fortunately, this dish was incredibly easy to make when I got home from work on Monday.

Dry-frying is a technique that involves cooking ingredients in oil but without sauce or stock. In this case, the beef is cooked for several minutes in oil. The beef is stir-fried until the juices evaporate or are absorbed. Then the beef is stir-fried for a couple of minutes more in the remaining oil, which intensifies and caramelizes the flavor. Eventually, your wok should be nearly dry.

The ingredients include flank steak, carrots, celery, small chiles de arbol, soy sauce, ginger, garlic (which I almost forgot, thank goodness for the long dry-frying time while I frantically minced garlic cloves), sesame oil, scallions, and salt and pepper.

My only substitution was to use fresh small red peppers. While we have easy access to dried chiles here in southern California, we have been growing our own red chiles, so I wanted to use them.

In the original recipe, you cut the stems off of three dried red chiles and cook them with the vegetables. Instead, I cut three small red chile peppers from our garden into thirds and added them into the vegetables. I removed the chiles prior to serving the beef. The result? A fabulous spicy dish.

Spicy Dry-Fried Beef

This stir-fry was a big hit in our house.

The recipe for this stir-fry can be found > here. It's also on page 70 of Grace Young's amazing James Beard award winning book, Stir Frying to the Sky's Edge. I highly recommend this collection of amazing stir-fries along with lessons on Asian ingredients and the care and feeding of your wok.

Would you like to wok along with the Wok Wednesdays group? Check out our Facebook page with over 700 happy wokkers.

 
Aug 19, 2014

Baking Powder Biscuits | Tuesdays with Dorie

Baking Powder Biscuits from Karen's Kitchen Stories

Baking Powder Biscuits! This is a quick post for a quick recipe.

I got home from work and was determined to make this week's Tuesdays with Dorie selection from Baking with Julia, a wonderful baking book edited by Dorie Greenspan from Julia Child's PBS show of the same name. 

I cut the recipe in half, and used half butter and half shortening in place of all shortening. Within 30 minutes, I had seven wonderful little biscuits. I promptly ate three. One with butter, one with cheese, and one with butter and jam. I loved them.

Baking Powder Biscuits

Makes 7 biscuits.

Ingredients

1 C all purpose flour, plus more for dusting
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp shortening
1 1/2 tsp unsalted butter
1/2 C milk
Melted butter for brushing the biscuits before baking

Instructions

  1. Preheat the oven to 425 degrees F with a rack in the middle. 
  2. Line a baking sheet with parchment.
  3. Whisk the dry ingredients together in a medium bowl.
  4. Drop in the butter and shortening and coat them with the flour. 
  5. Using your fingers, pick up the pieces of butter/shortening with your fingers, break the pieces apart, and drop them back in the flour. Continue to rub the flour and shortening/butter together until most of the shortening and flour are mixed, but there are still small visible pieces. 
  6. Stir in the milk with a fork. The dough will be "messy." 
  7. Sprinkle flour onto the counter and scrape the dough out of the bowl. Knead the dough ten times. 
  8. Flatten the dough to about 3/8 inches thick and cut with a 2 inch round biscuit cutter. Gather the scraps together and flatten again to cut more biscuits. You should end up with 7 biscuits.
  9. Brush the tops with melted butter and bake for 12 to 15 minutes, until golden.

Blueberry Pecan Rugelach

Blueberry Pecan Rugelach: Karen's Kitchen Stories

These blueberry pecan rugelach are perfect for showing off your harvest of summer fruits or berries.

The dough is made with butter, cream cheese, a small amount of sugar, and flour. By making your own jam filling, you can also control the amount of sugar in this cookie. The result is a bite sized fruit and nut filled cookie with just a hint of sweetness (if fresh fruit is out of season, you can always use preserves or jam).

Blueberry Pecan Rugelach: Karen's Kitchen Stories

The dough is rolled out into 12 inch rounds between two pieces of parchment paper, and then chilled in the refrigerator for at least an hour. I loved this technique. Most recipes call for chilling the dough and then rolling it out. This was so much easier. The hardest part was clearing room in the refrigerator for the half sheet pan stacked with 12 inch disks of dough.

Blueberry Pecan Rugelach: Karen's Kitchen Stories

Blueberry Pecan Rugelach

Makes 48 cookies. Recipe inspired from Simply Sensational Cookies by Nancy Baggett.

Blueberry Jam

1 generous quart of fresh blueberries, washed and stems removed
4 tsp sugar
  1. Place the blueberries into a large saucepan and sprinkle with the sugar.
  2. Cook over medium heat, stirring and mashing the blueberries as they cook until the mixture is reduced to about 1 1/2 cups. 
  3. Cool completely.

Rugelach

3/4 C unsalted butter, slightly softened and cut into slices
6 ounces cream cheese, slightly softened and cut into pieces
1/2 C powdered sugar
Heaping 1/4 tsp baking soda
1/8 tsp salt
2 C (9 ounces) unbleached all purpose flour
Heaping cup of coarsely chopped pecans
1/4 tsp cinnamon
All of the blueberry jam
1 large egg, beaten with a tablespoon of milk
Sparkling or granulated sugar

Instructions

  1. Cream the butter, cream cheese, sugar, baking soda, and salt in the bowl of a stand mixer or with a hand mixer on medium speed, until smooth. 
  2. Add one half of the flour and mix on low speed. Add the other half of the flour and mix on low speed until just combined. 
  3. Divide the dough into thirds. Form each piece into a round disk and place each onto a large sheet of parchment paper. Place another piece of parchment on top of the dough, and roll the dough out with a rolling pin into a 12 inch disk. 
  4. Stack the disks, still sandwiched between the sheets of parchment, and place them onto a sheet pan. Refrigerate for at least an hour and up to two days. 
  5. When you are ready to bake the cookies, position a rack in the middle of the oven and preheat it to 350 degrees F.
  6. Add the nuts and cinnamon to the jam, stir, and divide the mixture into thirds. 
  7. Taking out one dough disk at a time, remove the top piece of parchment from the dough.
  8. Spread the jam mixture onto the dough disk to within 1/2 inch of the edges. 
  9. Using a pizza wheel, cut the dough in half, then in quarters, then in eighths, and finally into 16ths, as you would a pizza. 
  10. Roll each piece up beginning with the wider edge, and place on a parchment or silicone sheet lined baking sheet. You should be able to fit all 16 rugelach onto one baking sheet. 
  11. Lightly brush each cookie with the egg wash and sprinkle with the sparkling sugar. 
  12. Bake for 17 to 23 minutes, until golden brown. Mine took about 20 minutes. 
  13. Allow the rugelach to cool on the baking sheet for 3 minutes, and then cool on a wire rack. 
  14. Repeat with the other two disks. 
  15. Once they are fully cooled, they can be stored in an air tight container for up to a week. 

The theme this month is Creative Uses for the Summer Bounty! Why should cookies be left out from the summer harvest? They shouldn’t! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
Aug 17, 2014

Maggi Steak Banh Mi with Daikon and Carrot Pickle

These Maggi Steak Banh Mi sandwiches have been on my mind ever since I made these Banh Mi rolls a little less than a month ago.

Maggi Steak Banh Mi with Daikon and Carrot Pickle from Karen's Kitchen Stories

About a month ago, I bought the book The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. The first thing I made were the Banh Mi Rolls. Honestly, I had no idea that the book had a recipe for the rolls when I bought it, but if you follow this blog, you know how obsessed I am about bread baking.
Aug 14, 2014

Roasted Vegetable Focaccia

Roasted Vegetable Focaccia from Karen's Kitchen Stories

This roasted vegetable focaccia is the perfect vehicle for all of the zucchini from your or your friends' gardens. Roasting vegetables definitely brings out the sweetness in them and the results are seriously tasty.  I took this focaccia to work the day after making it. I set it in the break room with reheating instructions. It was a huge hit and gone by 10am.

Roasted Vegetable Focaccia from Karen's Kitchen Stories

The original recipe calls for roasted green onions. Unfortunately, I burned the green onions into pieces of charred straw.

Fortunately, I found a sweet onion in my pantry, which I sliced, tossed in olive oil and King Arthur Flour Pizza Seasoning, and roasted for about 15 minutes. It turned out to be the perfect addition to this bread.

Roasted Vegetable Focaccia from Karen's Kitchen Stories

The participants in the Avid Baker's Challenge are making this recipe from King Arthur Flour this month. To see the original recipe, click here.

Roasted Vegetable Focaccia

Ingredients

Starter

57 g cool water
Pinch of instant yeast
60 g unbleached all purpose flour (I used King Arthur Flour)

Dough

All of the starter
1 tsp instant yeast
57 g lukewarm water
120 g unbleached all purpose flour
Scant 3/4 tsp salt
6 g nonfat dry milk
13 g olive oil

Topping

3 medium zucchini, trimmed and sliced
olive oil
King Arthur Flour pizza seasoning, or other Italian seasoning
1 sweet onion, peeled, halved, and sliced
8 to 10 ounces of grape or cherry tomatoes, sliced in half
Freshly grated Parmesan cheese

Instructions

  1. To make the starter, mix the ingredients in a smallish bowl, and cover with plastic wrap. Let sit overnight, about 12 to 14 hours. 
  2. Combine all of the ingredients, including the starter, in the bowl of a stand mixer. Knead for about 7 minutes on the second speed. 
  3. Place the dough into an oiled bowl and let rise for an hour, covered. 
  4. Deflate the dough, re-cover, and let it rise for another hour. 
  5. In the meantime, toss the zucchini in olive oil and pizza or Italian seasoning and bake in a 400 degree F oven for about an hour, turning it over half way through. Remove them from the oven earlier if they are golden brown.
  6. Toss the onions with olive oil and pizza or Italian seasoning and place them on one side of a half sheet baking pan. Place the tomatoes on the other half of the baking sheet. Bake for 15 minutes at 400 degrees F.
  7. Set all of the vegetables aside. 
  8. When the dough is ready, sprinkle olive oil into a quarter sheet (13 by 9 inch) pan. If you don't have one, use half of a half sheet pan. 
  9. Place the dough into the pan, and dimple it with your fingers to spread the dough out. When the dough begins to spring back, cover it with plastic wrap, and let it rest for 15 minutes. 
  10. Continue to dimple the dough and nudge it out to fill the pan. 
  11. Place the zucchini on top of the dough. Cover with plastic wrap and let it rest until puffy, about 2 to 3 hours. Preheat the oven to 425 degrees F.
  12. Bake the dough with the zucchini on a lower rack of the oven for 15 minute. Remove the pan from the oven and top with the tomatoes and onions.
  13. Bake for another 10 minutes. 
  14. Remove from the oven, move the bread to a wire rack, and top with freshly grated Parmesan cheese. 
  15. This bread can be reheated in a toaster oven at 350 degrees F for about 5 to 10 minutes. 
This bread has been Yeastspotted 
Aug 12, 2014

Individual Potatoes au Gratin

Individual Potatoes au Gratin by Karen's Kitchen Stories

I am now on the Potatoes au Gratin diet for the next week. These potatoes are so good that I figured I might as well go with it, and the leftovers reheat beautifully in the toaster oven.

Individual Potatoes au Gratin by Karen's Kitchen Stories

One of my favorite cities to visit is Portland, Oregon. One of my favorite breakfast spots there is Mother's Bistro. We've been to Portland several times, and have always made sure to have breakfast at Mother's.

Individual Potatoes au Gratin by Karen's Kitchen Stories

During our last visit, we decided to drop by for lunch. The food was amazing.

Guess what? There is now a Mother's Best cookbook! This book is filled with comfort food, and you will have a difficult time choosing what to make first.

Individual Potatoes au Gratin by Karen's Kitchen Stories

I went with the Potatoes au Gratin. Potatoes au Gratin is the perfect comfort food, and this recipe is so easy. Plus, I have these adorable 8 ounce mini cast iron baking dishes that I have been meaning to use. How serendipitous is that?

Individual Potatoes au Gratin by Karen's Kitchen Stories

Individual Potatoes au Gratin

Ingredients

3 C half and half
3 pounds russet potatoes
1 T minced garlic
Spray oil
2 tsp Kosher salt
3/4 tsp freshly ground black pepper
12 ounces sharp cheddar cheese, grated

Instructions

  1. Preheat the oven to 350 degrees F. 
  2. Place the half and half into a 6 quart or larger sauce pan.
  3. Peel the potatoes and cut them into 1/4 inch slices. 
  4. Place the potato slices into the half and half in the sauce pan.
  5. Rub 12 individual 1 cup baking dishes or a 13 by 9 inch baking dish with the garlic and let the juices dry. Once the pans have dried, spray the pan/s with spray oil. 
  6. Add the salt and pepper to the potatoes and half and half and bring the pan of potatoes to a boil. Once it is boiling, reduce the heat, and simmer for five minutes, stirring occasionally. 
  7. Evenly divide the potatoes among the baking dishes. Pour the half and half mixture evenly over the potatoes and sprinkle with the cheddar cheese. 
  8. Bake for 30 to 45 minutes, until the tops are browned. 
  9. Let the dishes rest for 10 minutes before serving.
This dish can be prepared in advanced and reheated in a regular or toaster oven. 

Disclosure: Mother's has no idea that I am in love with the cookbook or the restaurant.