Taking it back to the old school…
As in hand written recipes! we are moving out this FRIDAY. We have disconnected our internet and I have returned my library borrowed Bread Bakers Apprentice book. I feel like i have really stepped back in time; baking homemade bread without my laptop by my side.
This will be my last post from this kitchen. I just have to stop making a mess in the kitchen. Not to mention that there really aren’t enoough ingredients left to make anything… Fortunately this was a very simple recipe (ingredient-wise). I made the pate fermentee a couple days ago and have kept it in the fridge. The dough ball had definitely doubled while it was sitting in there. I think it would be interesting to try (though maybe a waste of flour) making french bread without this starter.
My pizza stone broke a week ago so i just baked the loaves on the pan that they proofed on after shaping. One thing i would do differently is spaced the loaves at least 3″ apart when on the pan. The second thing i would have done differently is make BIGGER SCORES in the loaves! Because i had placed the loaves too close together, i had a hard time manuvering my knife around to score them. In the end, they still look okay, but not as dramatic and delicious as they could have.
check out more photos on FLICKR!
oh la la! the first sign of spring. crepes and a spritz. the spritz’s are no longer around to photograph – sorry. they are a uphoric combo of 3/4 prosecco and 1/4 aperol. they are ‘supposed’ so include seltzer water, but i don’t bother.
the crepes are a simple recipe from ‘The Cook’s Companion’. cooking is simple in theory, but the first time i make them, i inevitably under cook the first one and fail to flip it without ripping. keep the oven heated to 25o and keep the first ones warm, while cooking the remaining batter. i sure wish we had nutella!
- 3/4 C all purpose flour
- 1/2 t salt
- 1 egg, beaten
- 1 1/4 C milk
- butter for the pan
- mix flour and salt in a meduim bowl and create a well in the middle
- whisk together milk and egg in the flour well, gradually incorporating flour. then slowly whisk in remaining milk.
- let batter sit in fridge for 30 min before cooking
- heat in skillet to medium. when fully heated, melt a teaspoon of butter and pour just enough batter in to coat the pan.
- let it cook for at least 30 seconds – till the crepe begins to bubble away from the pan and steam a little bit.
- flip it and cook 20-30 more seconds on the other side.