Thursday, March 19, 2009

Whole Wheat Boule, Agave Cookies, and A Nice Dinner

First off I would like to discuss the ease and pleasure of making your own bread. There is very few things that I find at the store or at a restaurant that I don't think I can replicate quite well. But bread is one of those things that takes a bit of care and knowledge to make a decent loaf. With that said I stand by the ease of preparation and method of baking your own bread, and not only that, I find it quite therapeutic and manly. More manly than sports at least, because you know, I like to knead instead of play football. So, anyways, with a very simple recipe you will find you can save some money and gain a sense of self sufficiency.

What you need

1 3/4 C WW flour
2 tsp yeast
3/4 C warm water

1 3/4 C WW flour
2 tsp salt
3/4 C water or soymilk

6 Tbsp WW flour
2 tsp yeast
1 Tbsp Liquid sweetener (agave nectar preferably)

What You Do
Mix together biga ingredients, knead for 10 mins, then let rise in warm area for as little as 4 hrs, and as much as 3 days in the fridge.
Mix together soaker ingredients, knead for 10 mins, then let rest in warm place for a few hours or as long as the biga takes.
Once this resting/proofing/rising stage is done, cut up your doughs into 1" squares. Add the final dough ingredients, and knead for about 10 mins. Let rise for about 45 mins in a warm place (your oven, not on, with a tray of warm water for humidity). After this, shape dough into desired shape, you see a boule above, and let rise covered on a floured cutting board or work surface for easy slippage into your preheated oven. Bake at 425 F for about 30-40 mins or until dough temperature reaches about 190 F. Let cool for at least a half hour when done.

Now the agave cookies, used this recipe adapted to be vegan (sub eggs). So good.

Last but not least (well probably least when compared to these darlings) the pretty dish I created. Its a garlic mashed potato, sauteed shiitakes and creminis with dried chantrelles and parsley, tamari baked tofu, and a arugula salad with bacon bit- grain mustard- vinaigrette.

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