Baguette Pane Integrale

We both love baguettes but also like whole wheat bread, so why not attempt to combine the two? 

For the first attempt, I used 1/3 whole wheat flour to 2/3 bread flour (high protein).   We used the Kitchen Aid dough hook for the first time and it worked beautifully.   The dough was so perfect that I hardly used any flour to knead it.   One important note is that I needed a bit more liquid to form the dough due to whole wheat flour and bread flour absorbing more water.

The most challenging part was managing the three risings.  

For our next attempt, I will slightly increase the amount of yeast and monitor the temperature of the room where the dough is resting.  Also, I would recommend closely watching the oven temperature.  While the recipe I used stated to bake the baguette at 425 F for 10 minutes, then drop the temperature and bake at 325 degrees.  I will try limiting the initial baking to more like 7 minutes and then dropping to 350 for another 20-30 minutes.   Also, we need a longer baking sheet for the baguettes, but for now we’ll settle for shorter loaves.  It is important to brush the bread with cold water just before baking and every time minutes during baking to ensure you have that classic crisp, crunchy crust. 

Our bread turned out beautiful and tastes wonderful, so we look forward to fine-tuning our results.  

Ingredients:

¼ cup + ¾ cup lukewarm water

1 package dry yeast

1 teaspoon sugar

1 cup whole wheat flour

1 cup white bread flour

1 ½ teaspoon salt

1 tablespoon melted butter

2-4 tablespoons of milk

In a 2-cup bowl, mix ¼ lukewarm water, dry yeast and sugar.  Stir gently and let sit for 15 mins

Melt the butter and look cool.  When cool to the touch, add the melted butter and remaining water to the yeast mixture.

Add the flour to the bowl with the dough hook.   Turn the mixer on low and begin adding yeast/water mixture slowly making sure you get liquid to the bottom of the mixing bowl.   Add a few tablespoons of milk if needed to moisten the last bit of flour on the bottom of the mixing bowl. 

Once your dough is formed, remove and knead until smooth and elastic and no longer sticky.  For first rise, let the dough double, punch down and reform into ball.  Let dough double in size again, form into a baguette and place on lightly greased baking sheet.  Make a ¼ inch deep x 1 inch slashes at 2 inch intervals along the length of the baguette.  Let rise 1.5 hours, brush with cool water and bake. 

Pan Árabe con Aceite y Sal

Rainy days breed comfort food. What is it about being at home, hearing rain outside, and wanting to submerse yourself in all things cozy? Pajamas, multiple cups of coffee, hot, sultry jazz...

This morning I woke up to the sound of rain on the street. A gentle tapping, the sound was enough to dismiss my want of walking to the bakery for bread. I very much enjoy the pan integral from the bakery on my street. It is a small, sandy-coloured baguette (perfect for one) spotted with specks of grain. Inside, it is light, doughy, and un-heavy compared to the whole-grain loaves I have had in the U.S. This was what I wanted...but did not dare venture outside, even if it was a mere block away.

Comfort food. And comfort food is where the heart is. Spain has been a gentle friend to me, sometimes sour but more often sweet, and I wanted her hug: Warm, toasted bread with oil and salt.

With my flatmates still away for holiday break, I took full advantage of using the kitchen. My kitchen. Like my previous post, I decided to make flatbread again. This flatbread which I was taught to make hails from Africa, which is a short boat-ride away. It is because of this, I affectionately call this bread pan árabe. I could call it flat bread, pan plano, but today I cooked it properly for the first time: Portions gently rose forming bubbles reminding me of another Moroccan bread I have had, so pan árabe it is.

My coffee is steaming beside me. I am chewing on warm, freshly made bread. My tougue gets that tasty flick of salt is has been craving. I am warm, blogging, and completely content. Yes, the errands will have to wait for another day...

Olive Flatbread with Steamed Artichoke Hearts and Mushrooms

Where on Earth do I begin? The inspiration? The artichoke escapade? There is really too much to say, and before I type more, let me preface this entry with a statement: This post will no doubt be a long one. Get a cup of coffee, sit back, relax, and read. Happy New Year, by the way. ¡Y Felices Reyes a mi vecinos español!

The inspiration: My dear friend Jenny. Does she know how proud I am of her? Probably not. But in her blog (and you guys should check out sugarspeakbaking.com) she writes a statement that really stuck with me: "I love gifting cookies and cakes to friends and family on special occasions or just because it’s Tuesday". The last part, "...just because it is Tuesday", really hit me for some reason. Why not? And "why Not" happens a lot here in Spain. A lot of things here don't logically make sense. But, like all things in life, you get used to certain things. After a while, one really gets used to the Spanish mentality. And the more you get used to it, the more you just relax, shrug your shoulders, and embrace the "well, Why not"?

At the market, I saw alcachofas and cringed. I love artichokes. Adore, actually. About three years ago, when the Piccolo Gourmet was in the back of my head, my friend Jenny and I decided to "make artichokes" in my kitchen. That kitchen was smaller than the one I now share with Charlie, if you can believe it. Ah, Manhattan. "Why not"? The artichokes 'made' that day were, shall we say, an experiment in the culinary arts. Were they edible? No. Did we try? Yes. I have been petrified of artichokes since then. I gulped hard and said, "Quatro ciento gramos por favor. Sí, alcachofas". Gulp.

I then reference Bon Appétit online on how to properly steam an artichoke. I start sweating. It was the warmest I have been in my stone-cold flat since the start of December. I did everything they said. Did I forget to check the water level in the bottom of my pan? Of course. Is that pan burnt black like Vesuvius? Absolutely. But the artichokes were heaven. Shear heaven. I have not tasted one like it. Ever. The flavor, I am sad to say, cannot be described. One of my favorite culinary memories from New York City is ordering the artichoke at Jean Georges' Nougatine. It arrives in front you simply grand: cut perfectly, steaming hot, and all for you. Ready to be plunged in a dish of melted butter... I am not going to lie: what I made tonight was better. The artichoke needed absolutely nothing. It was earthy, concentrated...like all artichokes should taste like.

And now on to the "Why Not"? My friend Ben taught me how to make this flatbread before he moved to Germany. I loved it. Charlie knows how petrified I am of baking, especially working with doughs. He's the scientist: He's a dough expert. As is Jenny. This flatbread, I am happy to say, is easy. Real easy. So easy, that I make it in less that ten minutes. That's right folks. Have I been wanting to make variations of this recipe? You bet.

Living in Andalucía has really changed my look on food. Everything is fresh here. Bread is baked daily. (You smell it down the street.) Vegetables are sold fresh in open-air markets. Labels of origin are displayed proudly on products. (Please reference the post I wrote on "Thanksgiving". Since then I have changed completely.) I am all about making things from scratch. "Why not"?

Whole-Wheat Olive Flatbread:
5 olives of your choice, pitted, chopped
(I used garlic-marinated green olives)
1 cup of whole wheat flour
(Ben uses local, all-purpose flour. I am in love with the harina integral.)
5 (or so) Tbsp of cold water
3 Tbsp Olive Oil
Pinch of sea salt
Pinch of sugar

Add your dry ingredients together. Add enough water so that the dough holds together. Add Olive Oil and chopped olives. Knead until everthing is combined. Add more flour as needed to you have a clean, well combined ball of dough. Break into meatball-sized balls and roll these out flat on a flour-dusted surface with a flour-dusted rolling pin. Toast on Medium heat until you see those yummy, toasted brown spots. Flip and do the same to the other side.

Topping:
3 freshly steamed Artichoke hearts
200 grams of minced white mushrooms
50-100 grams of freshly soaked, and boiled dry beans (white beans are excellent)
2 cloves of garlic, sliced thin
Salt
Half of 1 large lemon
your best olive oil

Sautee your garlic slices in oil until you smell them and they are toasted golden brown. Add your mushrooms and beans. Sautee. While still warm, chop your artichoke hearts and add to the mixture. Sprinkle with salt and squeeze the lemon over everything combined.

Infused Oil for your artichoke leaves:
your best olive oil
Half of 1 large lemon
1 clove of garlic, sliced.

Coat the base of a small sauce pan with a good amount of olive oil. Add your garlic and sautee. After garlic is toasted, splash the juice of the lemon over all. Mind the seeds. Garnish with a lemon slice.

In closing, yes, this meal is extravagant for one dining alone. I recall Deborah Madison's What People Eat When They Are Alone. There were single men who ate pasta and ketchup. There were others who took the time to rub, marinate, and grill a steak. This meal is all about Jenny's "...just because it is Tuesday". Today, I did some chores and walked around a lot drawing in my sketchbook. Was I starving when I got home? Absolutely. Did I not savour my meal as much as I should have? I did not. Was I glad I went through the effort? Without a doubt. "Why not"? Happy cooking and happy new year!