Bread

I've been baking bread for about seven months. I've settled on the following recipe and process.  

Total ingredients

750 g flour (blending Bread Flour with Whole Wheat)

585 g water (78% hydration)

15 g salt

1.25 tsp fast rise yeast

I've been using 1/3 to 1/5 whole wheat flour

Day before

Make the Poolish

375 g Bread Flour 

375 g water at about 80° F

1/4 tsp of yeast

Mix together thoroughly in a container that allows for it to triple in size. Cover and set on a counter for 12-24 hours. 

In the winter, my kitchen is about 66°. 12 hours has worked fine. I'm trying 24 hours in my latest attempt.  

Baking day

Remaining flour = 375g ww (50/50) or 150g ww + 225 g Bread (20% ww loaf)

Remaining water = 225, 210, or 188 (80%, 78%, 75% hydration) 

Weigh out remaining flour in mixing bowl. 

Add the Poolish and the remaining water. 

Mix thoroughly, cover, and let sit for 30-60 minute to Autolyse.

Add salt and 1tsp yeast and mix thoroughly. I usually add the salt first, mix and then the yeast. 

Let rest 20-40 minutes. 

Do a series of folds, cover and wait 20 minutes. Dampen hand first.

Repeat 2-4 more times

Cover and let the bulk fermentation complete. Depending on ambient temperature this could take 1-2 hours. 

Scrape onto counter and split into a large and a small piece. The small one should weigh about 480-500 g. We are shooting for a 1/3 to 2/3 ratio. These are perfect for my 7" and 8" bannetons. 

Dust bannetons with rice flour. 

Shape dough into boules 

I sometimes let them rest, covered for 15 minutes and reshape. Lately, I'm skipping this step and not seeing much difference

Put the boules in the bannetons. Pinch the bottoms to seal if needed and dust with rice flour. 

Cover with tea towel. 

Let proof at room temperature for 60-90 minutes. Check status at about 45 minutes.

At least 20 minutes before proofing is nearly done, preheat oven with pizza stone in it to 500°F

Put parchment paper on peel (or tray to use as a peel) and dust gently with cornmeal. 

When ready, gently flip 7" banneton onto parchment paper. Dust with rice flour and use lame to slash

Slide boule into the oven onto the pizza stone. Cover with large metal bowl.   

Reduce temperature to 450 and bake for 12 minutes. 

(prep peel for the next loaf)

Remove bowl (using spatula and good oven mitts)

Reduce temperature to 425

Bake another 7-12 minutes until internal temperature is 205-210. 

Remove and raise oven temperature to 450.

Place small boule on rack to cool. 

Flip 8" banneton onto parchment paper. Dust with rice flour and use lame to slash

Slide boule into the oven onto the pizza stone. Cover with large metal bowl.   

Reduce temperature to 450 and bake for 20 minutes. 

Remove bowl (using spatula and good oven mitts)

Reduce temperature to 425

Bake another 20-25 minutes until internal temperature is 205-210. 

Remove and place boule on rack to cool. 

Thank you to the following who helped me in one way or another:

Bake with Jack - His videos helped demystify the basic process

Billy Parisi's Classic French Boule Recipe with Poolish

The Bread Monk: How to tell when the first rise is done 

How to tell when a bread is finished proofing from Flour, Water, Salt, Yeast.

Flours: Janie's Mill High-Protein Bread Flour and Red Fife whole wheat. 

Salad Dressing

I don't like vinegar. So, most salad dressings are not for me. In the past, I either ate my salad 'dry' or with just a squeeze of lemon. I found the secret to a great dressing and one that I like. I don't remember where, but I learned that a vinaigrette does not need to contain vinegar as the acid. A citrus juice can be the acid and this opened up a whole new world to me. The basic recipe is:

Equal parts fresh squeezed citrus juice and EVOO

Some honey if needed (usually only when using lemon)

Finely chopped shallot

Chopped fresh herb

Salt and pepper

My favorite is:

1/2 cup EVOO

1/2 cup lemon juice

about 1 tbsp honey

small fresh shallot finely diced (about 2-3 tbsp)

about 1 tbsp of either chopped dill or basil

Salt and pepper to taste. 

Shake well to blend. 

Options:

Put the diced shallot in the lemon juice for 3-5 minutes before adding EVOO

Optional ingredients I've tried:

Blood Oranges + Basil

One more. This one I found here. Instead of the fresh shallot and herb, substitute:

1 teaspoon dried oregano heaping

1 teaspoon powdered garlic

1/2 teaspoon ginger powder

1/2 teaspoon turmeric powder

Janies Mill Corn Bread

From their site:

https://www.janiesmill.com/recipes/old-fashioned-cornbread

Try with their cornmeal

I might also try their no knead bread recipe

Sheet Pan Lemon Chicken and Potatoes

Ingredients

1 cup fresh lemon juice (from 4 to 5 lemons)
1/4 cup chopped fresh oregano leaves or 2 tbsp. dried
10 cloves garlic, smashed
1/4 cup olive oil, plus more for drizzling
1 tbsp. salt
1 tbsp. pepper

6 skin-on whole chicken legs (I used about 2 lbs each of breasts and thighs)
3 lb. medium Yukon Gold potatoes, cut into 3/4-inch cubes
Crusty bread, for serving

Directions

In a large resealable plastic freezer bag, add the lemon juice, oregano, garlic, 1/4 cup oil, 1 tbsp. salt, and 1 tbsp. pepper and seal tightly; shake to mix the marinade. Add the chicken to the bag and seal tightly; turn a few times to coat the chicken. Marinate in the refrigerator for 2 to 3 hours.

Preheat the oven to 400°. Drizzle a rimmed baking sheet with oil. Scatter the potatoes evenly over the baking sheet. Place the chicken, skin-side up, on top of the potatoes. Pour the marinade from the bag over the chicken and potatoes.

Bake the chicken and potatoes until an instant-read thermometer inserted into the thickest part of a chicken leg registers 165°, about 45 minutes. Preheat the broiler. Transfer the chicken to a plate. Broil the potatoes until browned in spots, about 5 minutes. Add the chicken to the baking sheet. Broil until the skin is crisp, about 3 minutes. Transfer the chicken and potatoes to a platter. Pour the pan juices into a pitcher. Serve the chicken and potatoes with the pan juices and crusty bread.

Discovered this recipe in Rachel Ray's magazine and here.

No Flour Cornbread

Ingredients

2 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
2 cups buttermilk (I used goats milk)
1⁄4 cup butter

Directions

Preheat oven to 425°F.

Put first 3 ingredients in mixing bowl and whisk together. Lightly beat the eggs and combine with the milk. Combine the wet ingredients with the dry ingredients.

Put butter in well-seasoned 10-inch cast iron skillet and put in oven until the butter melts. Swirl to coat bottom and sides. Pour extra into the batter and mix.

Pour entire mixture into the skillet.

Place skillet on middle rack of oven. Bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).

Remove from oven and invert skillet over serving plate.

Original recipe used 1/4 cup bacon grease instead of butter. If using butter, adding about 1/4 tsp salt might be better.

Adapted from food.com

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Ingredients

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).

Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Source: The Yummy Life

From Food Network, just simply add 1 cup steel cut oats with 1 cup dried cranberries, 1 cup dried figs and 4 cups water and 1/2 cup half and half. Cook 8 hours on low. I'm going to substitute raisins for cranberries and add the spices and flax seed from above and use water instead of half and half.

Butternut Squash Lentil Soup

8 cups veggie broth
1 yellow onion, chopped
2 cups red lentils, rinsed
1 cup sliced celery stalks
1 cup large carrots, peeled and sliced
1 pound (3 cups) butternut squash, peeled and diced
1 cup turnip, peeled and diced
2-3 cloves garlic, minced
1/2 teaspoon nutmeg

DIRECTIONS

Add all ingredients to the slow cooker, and secure the lid.
Turn it on low, and leave for eight hours (or on high for five hours).

Credit: Popsugar

Changes: I just substituted 1 cup parsnips for the turnip and it was better. Also, add more salt and about 1-2 tbsp mustard to the recipe.