Baguettes

Ahhh... baguettes. I love how they can go from having a crisp exterior with a soft interior one day to being ridiculously hard the next. Regardless, going through the process of making these is well worth it. They go well with almost any meal and most people really like them. Oh! Let me give you guys my secret. In order to stop them from going hard, I put them inside plastic bags, like the Publix or Walmart bags. It helps keep them fresh for some time. For this recipe, Williams-Sonoma: Bread offers two side notes.

"BAGUETTE PANS: You will need 2 dark metal baguette pans to make this recipe. Each baguette pan has 2 curved loaf cradles measuring 2 3/8 inches across. The center ridge is perforated to allow for good heat circulation. These pans ensure that you will have perfect, crusty loaves every time you make this recipe."

"VITAL WHEAT GLUTEN: Vital wheat gluten, a substance naturally occurring in wheat, adds body and volume to yeast breads, especially those made with whole-grain flours. Sold in powdered and concentrated form, vital wheat gluten ensures a high-rising, light-textured loaf. The general rule is to add 1 teaspoon to 1 tablespoon of vital wheat gluten per cup of flour, depending on the flour's gluten content (bread flour needs less; heavier whole-wheat and nongluten flours need more). Vital wheat gluten is available in the baking section of well-stocked supermarkets and by mail order."

Baguettes
*makes 4 baguettes*

Ingredients:
2 1/2 tsp active dry yeast
2 1/2 cups tepid water
5 3/4 cups unbleached all-purpose flour, plus extra for sprinkling
2 1/2 tsp fine sea salt
1 1/2 tbsp vital wheat gluten
canola oil for greasing
yellow cornmeal for sprinkling

Directions:
1) In the bowl of a heavy-duty mixer fitted with the whisk attachment, sprinkle the yeast over the water. Add 2 1/2 cups of the flour and beat on medium speed until smooth, about 1 minute. Cover the bowl loosely with plastic wrap and let stand at room temperature until bubbly, 2-3 hours.
2) Fit the mixer with the dough hook. Sprinkle in the salt, 1 1/2 cups of the flour, and the gluten. Beat for 2 minutes on low speed, then increase the speed to medium. Beat in the remaining flour, 1/2 cup at a time, until the dough is smooth, yet sticky enough not to pull away from the bowl sides, about 2 minutes. Knead for 8 minutes longer on low speed to form a moist dough ball. Do not add more flour.
3) Using a plastic dough scraper, scrape the mass of dough into an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until tripled in bulk, 3-3 1/2 hours. Punch down the dough, turn it to coat again with oil, cover loosely with plastic, and let rise again until tripled, about 2 1/2 hours.
4) Grease 2 baguette pans, each with 2 loaf cradles, 17 3/4 inches long by 5 1/2 inches wide, and sprinkle with cornmeal. Use the plastic dough scraper to scrape the dough out onto a floured board. Knead a few times with the scraper to incorporate just enough flour (no more than 1/4 cup) to be able to shape the loaves. Divide the dough into 4 equal portions.
5) Sprinkle the board with more flour and shape each dough portion into a 12-by-6-inch rectangle. Beginning at a long side, roll up each rectangle, using your thumbs to help roll it tightly. Press each roll to flatten it slightly. With the side of your hand, define a depression lengthwise down the center of the dough log. Fold the dough over again lengthwise to make a tight log and pinch the long seam to seal. Stretch each log by using your palms to roll it back and forth on the board a few times until it is about 15 inches long and 2 1/2 inches wide. Tuck the ends under. Quickly and gently transfer each log to a prepared pan, laying it, seam side down, in the cradle and adjusting the dough to fit into the pan. No dough should hang over the ends of the pan. Sprinkle the tops with flour. Cover loosely with plastic and let rise at room temperature until 2 1/2 times its original size, about 1 1/2 hours.
6) Place a baking stone on the center oven rack and preheat to 450F. Using a thin, sharp knife, make 4 or 5 shallow diagonal slashes along the length of each loaf. This must be done gently, as the delicate dough will deflate slightly. Lightly brush the tops of the loaves with cold water. Place the pans on the stone and reduce the oven temperature to 400F. Bake until the loaves are crusty and brown and sound hollow when tapped, 30-35 minutes. Transfer the loaves from the pans to wire racks to let cool slightly. Serve warm or at room temperature the same day they are baked.

If you want to print this recipe out, go here to its link on the Williams-Sonoma site.

Sourdough Bread

I'm a bread lover. Give me bread, any kind, and I'll eat it. What's my problem? I never get bread names right! Take this kind of bread, for example. As soon as I made it and tried it, I knew I had eaten it before, but I had never known it's name. Now, the name will be ingrained in my head forever! Williams-Sonoma: Bread gives a really good side note for this recipe.

"ABOUT SOURDOUGH: Using a sourdough starter is an ancient method of beginning to make a leavened bread. The starter consists of small amounts of some of the basic bread ingredients such as flour, water, milk, and, in this recipe, yogurt. This mixture is left out to attract wild yeasts from the air. The yeasts feed on the starch in the flour, resulting in the fermentation and souring of the mixture and creating a base to which additional ingredients can be added to make a dough. The starter may be left to develop for many days, depending on the desired degree of sourness."

Sourdough Bread
*makes 3 small round loaves*

Ingredients:
1 1/2 cups lukewarm water (100F)
4 tsp active dry yeast
1 cup Classic Sourdough Starter
1 tbsp honey
6 cups bread flour, plus extra as needed
1 tbsp unsalted butter, melted, plus extra for brushing
2 large eggs
2 1/2 tsp salt
2 tbsp yellow cornmeal mixed with 2 tbsp bread flour

Directions:
1) In a heavy-duty mixer fitted with the whisk attachment, combine the water, yeast, sourdough starter, and honey. Beat on low speed until just smooth, about 1 minute. Cover with plastic wrap and let stand at room temperature until doubled in bulk, about 1 hour.
2) Switch to the paddle attachment and stir in the starter mixture on low speed. Add 3 cups of the flour, the butter, eggs, and salt. Beat on medium-low speed until smooth, about 1 minute. Add 2 more cups of the flour and beat for 2 minutes. Switch to the dough hook. Beating on low speed, add the remaining bread flour, 1/2 cup at a time, until a very soft dough forms that pulls away from the bowl sides. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until smooth, springy, and moist, about 6 minutes. Scrape down the sides of the bowl. Brush the bowl with a thin film of melted butter and turn the dough to coat it. Cover loosely with plastic wrap and let rise at room temperature until slightly more than doubled in bulk, 1 1/2-2 hours.
3) Line a baking sheet with parchment (baking) paper and sprinkle with the cornmeal mixture. Turn the dough out onto a lightly floured board. Divide the dough into 3 equal portions and shape each into a tight, round loaf. Place the loaves, seam side down and at least 4 inches apart, on the prepared sheet. Sprinkle the tops with flour and rub in. Cover loosely with a double layer of plastic and let rise in the refrigerator for 8-12 hours.
4) Place a baking stone on the bottom oven rack and preheat to 450F. Using a thin, sharp knife, make 3 gentle slashes across the top of each loaf. Place the pan on the stone and bake for about 10 minutes, then reduce the heat to 400F and bake until the loaves are golden brown, 20-25 minutes longer. Let cool completely on racks before slicing and serving.

Classic Sourdough Starter
*makes 3 cups*

Ingredients:
2 cups lukewarm water (90-100F)
1/3 cup plain yogurt
2 cups unbleached bread flour
1/4 cup nonfat dry milk powder

Directions:
1) In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder; beat until well blended and smooth. Transfer the mixture to a 1-qt glass jar, ceramic crock, or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth (muslin) and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.
2) To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24-48 hours to begin fermenting again. Store in the refrigerator, covered loosely. The flavor of sourdough starter improves with age and keeps indefinitely.

If you want to print these recipes out, go here to the Sourdough link and here to the Starter link on the Williams-Sonoma site.

Popovers

I had honestly never heard of these until I saw the recipe in Williams-Sonoma Bread. When I saw the side note, it made me want to go and buy the special pans, but seeing as how I had never even heard of these, I decided to just use my muffin pans. They still got a really nice shape to them, so I don't really think having the special pans is completely necessary.

"POPOVER PANS: While you can use a muffin tin or ceramic dishes to make crusty, hollow popovers, deep nonstick popover cups give more room for the crown to expand properly into a dramatic dome. The dark-finish cups are available individually or connected in a frame-style pan with 6 standard or 12 miniature cups."

Popovers
*makes 6 large or 12 small popovers*

Ingredients:
3 tbsp unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup all-purpose (plain) flour
1/4 tsp salt
butter, jam, apple butter, and/or preserves for serving

Directions:
1) Have ready a standard 6-cup or miniature 12-cup popover pan, a 12-cup muffin pan, or 12 individual 3 1/2-inch soufflé dishes. Lightly grease the pan or dishes with 2 tablespoons of the melted butter. If using individual cups or dishes, place them, not touching, on a baking sheet.
2) In a deep bowl (preferably with a pouring spout), whisk together the eggs, milk, and the remaining 1 tablespoon melted butter until foamy. Beat in the flour and salt until smooth. Do not overmix. The batter should be thin. Fill each prepared cup two-thirds full with the batter.
3) Place the pan(s) on the center rack of a cold oven and immediately turn the temperature to 375F. Bake the popovers until they are puffed high, deep golden brown, and dry to the touch, 35-45 minutes for standard-sized popovers and about 25 minutes for miniature popovers. Do not open the oven door for the first 30 minutes of baking, or the popovers may not rise fully.
4) Remove the pan(s) from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 minutes. Run the knife around the rim of each cup and invert into a napkin-lined basket. Serve the popovers immediately with the spread of your choice.

Nutrition Facts (per large popover):
Calories 187, Calories from Fat 88, Total Fat 9.8g, Saturated Fat 5.2g, Cholesterol 125mg, Sodium 189mg, Total Carbohydrates 17.9g, Dietary Fiber 0.6g, Sugars 2.4g, Protein 6.7g

Buttermilk Biscuits

A bread book isn't a bread book without a recipe for biscuits. Don't worry. Williams-Sonoma Bread definitely has a recipe for them, and it comes with a great side note that you all should definitely keep in mind!

"BISCUIT SAVVY: Recipes usually instruct the baker to knead biscuit dough briefly after mixing. The word "knead" is a misnomer, however, as the action of folding and pushing biscuit dough is a far more delicate technique: Pull the dough over itself from the far side, making a double layer, and then, with the palm of your hand, push the dough forward with only the lightest pressure, to smear some of the small butter pieces in the dough. Give the dough a quarter turn and repeat to make 6-12 brief strokes, no more, adding flour 1 tablespoon at a time if needed to prevent sticking."

Buttermilk Biscuits
*makes sixteen 2 1/2-inch biscuits*

Ingredients:
1 1/2 cups all-purpose (plain) flour
1 1/2 cups cake (soft-wheat) flour, plus extra for sprinkling
1 tbsp sugar
4 tsp baking powder
1 1/4 tsp salt
1/4 tsp baking soda (bicarbonate of soda)
1/2 cup PLUS 2 tbsp cold unsalted butter, cut into pieces
1 cup well-chilled buttermilk

Directions:
1) Preheat the oven to 425F. Line a baking sheet with parchment (baking) paper.
2) In a food processor, combine the flours, sugar, baking powder, salt, and baking soda. Process briefly to mix. Add the butter and, using pulses, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk all at once, and pulse just to moisten all the ingredients. The dough will stiffen during mixing. It should be slightly shaggy, but not overly sticky or wet. Do not overmix.
3) Sprinkle a board with cake flour. Scrape the sides and bottom of the work bowl and turn out the dough; it will be very soft. Sprinkle the top with cake flour. With floured hands, gently knead the dough just a few times. Press and pat the dough into a loose rectangle about 1 1/2 inches thick. With a plastic dough scraper or large rubber spatula, fold the rectangle like a letter, overlapping the short sides in the middle to make 3 layers. Roll or pat out the dough into a rectangle 1 inch thick, sprinkling a little flour beneath the dough as needed to prevent sticking. Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits by pushing the cutter straight down and lifting up without twisting. Cut as close together as possible for a minimum of scraps. Pack together and reroll the scraps to cut out additional biscuits.
4) Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake until the biscuits are firm to the touch and the tops and bottoms are golden brown, 15-18 minutes. Let rest for a few minutes, then serve hot.

Nutrition Facts (per biscuit):
Calories 159, Calories from Fat 68, Total Fat 7.5g, Saturated Fat 4.7g, Cholesterol 20mg, Sodium 270mg, Total Carbohydrates 20.0g, Dietary Fiber 0.7g, Sugars 1.6g, Protein 3.0g

Corn Bread

Every recipe in Williams-Sonoma Bread has a side note that relates to the entire recipe, or a specific ingredient, or even the way in which you're supposed to bake the bread. For this recipe, the side note has to do with an ingredient.

"CORNMEAL: Cornmeal has a grainy texture and a unique flavor. In supermarkets, the most common type is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in an airtight container in the refrigerator or freezer). Coarse- or medium-grind cornmeal may be substituted in this corn bread recipe, but the texture of the finished bread will be more crumbly."

Corn Bread
*makes one 9-inch corn bread*

Ingredients:
1 2/3 cups fine yellow cornmeal, preferably stone-ground
1 2/3 cups all-purpose (plain) flour
1/2 cup sugar
2 tbsp baking powder
1 tsp salt
1 2/3 cups whole milk
4 large eggs, lightly beaten
1/2 cup PLUS 2 1/2 tbsp unsalted butter, melted, plus extra for greasing

Directions:
1) Preheat the oven to 375F. Grease a 9-inch round springform or square pan.
2) In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to overmix; the batter should be slightly lumpy.
3) Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 minutes. A cake tester inserted into the center should come out clean. Let stand for 15 minutes, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.

Nutrition Facts (per recipe):
Calories 3509, Calories from Fat 1471, Total Fat 163.4g, Saturated Fat 91.7g, Cholesterol 1207mg, Sodium 3729mg, Total Carbohydrates 449.4g, Dietary Fiber 21.1g, Sugars 124.8g, Protein 77.6g

Chunky Brownies

Today was an amazing baking day. I baked a couple of types of brownies, a pound cake, some bread, and some other goodies that I'll be posting up at the end of this week. In the mean time, I'll be posting up all the posts that I haven't been able to post up because of either too much homework or just no time. One of these posts is this one right here. According to Brownies To Die For!, "Chocolate upon chocolate, moist, nut textured, and intensely flavored - these brownies are sure to satisfy!"

Chunky Brownies
*makes about 3 dozen*

Ingredients:
1 1/2 cups unsalted butter
3 cups granulated sugar
1 tbsp pure vanilla extract
6 large eggs, lightly beaten
1 1/2 cups unbleached, all-purpose flour
3/4 cup unsweetened cocoa powder, sifted
3/4 tsp salt
12 oz semisweet chocolate, coarsely chopped
1 1/2 cups chopped pecans, toasted

Directions:
1) Heat oven to 350F. Lightly grease an 11x15" insulated baking pan.
2) Melt the butter in a medium saucepan over low heat. Remove the saucepan from the heat, then whisk in sugar, vanilla, and eggs, blending well.
3) Whisk in flour, cocoa, and salt, mixing well. Add chocolate pieces and nuts. Spread into prepared pan. Bake for 30 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Brownies will be dry if overbaked! Cool pan completely on a wire rack. Cut into bars.

Nutrition Facts (per brownie):
Calories 245, Calories from Fat 134, Total Fat 14.9g, Saturated Fat 7.2g, Cholesterol 56mg, Sodium 118mg, Total Carbohydrates 28.3g, Dietary Fiber 1.7g, Sugars 22.1g, Protein 2.8g

Cocoa Brownies

School has been amazing so far! Some of my classes are pretty interesting, while others are just being taken to fulfill Med school requirements. I've been meeting a bunch of people and I've been getting really involved in a whole bunch of school clubs and organizations. This past weekend was by birthday weekend, and believe me, it was incredibly fun! But now, down to business. I've been neglecting my blog, and now I'm here to post up a bunch of recipes for all of you out there :) According to Good Housekeeping: Brownies!, you can "whip up these easy saucepan brownies on the spur of the moment with pantry staples."

Cocoa Brownies
*makes 16 brownies*

Ingredients:
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 cup salted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup walnuts, coarsely chopped

Directions:
1) Preheat oven to 350F. Grease 9-inch square baking pan. In small bowl, with wire whisk, mix flour, cocoa, baking powder, and salt.
2) In 3-quart saucepan, melt butter over low heat. Remove from heat and stir in sugar. Stir in eggs, one at a time, until well blended; add vanilla. Stir flour mixture into sugar mixture until blended. Stir in nuts, if using. Spread batter evenly in prepared pan.
3) Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.
4) When cool, cut into 4 strips, then cut each strip crosswise into 4 pieces.

Nutrition Facts (per brownie):
Calories 178, Calories from Fat 103, Total Fat 11.4g, Saturated Fat 4.3g, Cholesterol 42mg, Sodium 85mg, Total Carbohydrates 17.8g, Dietary Fiber 1.5g, Sugars 12.7g, Protein 3.7g