Hamburger buns

In my last post about local hamburger I rather glossed over the hamburger bun operation. Tonight I made hamburger buns that the family declared was a keeper recipe. Paired with grilled Blackjack Valley Farm hamburger and lettuce from the garden this makes a very satisfying burger. As with any bread, the choice of flour makes a big difference. Tonight I used up my supply of Bob’s Red Mill unbleached white which is a good bread flour. Last week I used Nash’s soft white which, while having the virtue of being local, made buns that were a bit too soft. The bread flour made all the difference, the dough developed enough gluten to make a light but firm crumb. I also used Finnriver spelt, a fine spelt flour, and local too. Spelt gives this bread it’s deliciousness – it makes bread smell like a dream of summer. Hamburger buns Make dough. … Continue reading

Artisan bread

I’ve got a stack of bread books in the cupboard. Jeff Hertzberg and Zoe Francois’ book Artisan Bread in Five Minutes a Day is my favorite. They use a no-knead technique. The basic idea is to keep a big batch of dough in the refrigerator, then take out a piece and bake it every day. The book isn’t limited to just this one technique though. It covers types of breads (boule, baguette, brioche), how to shape them, how to bake them properly in a home oven, and tasty treats to add into them or spread on them. It’s my go-to bread book when I want to learn or look something up fast. I wouldn’t represent my bread as artisan exactly, but this book de-mystified the process and put daily bread within my reach. Links: Artisan Bread in Five Minutes a Day … Continue reading

Season preview

Kitsap County Agricultural Association members got a sneak peak at the season Monday night. The group held a “Meet the Farmers and the Farmers Market” expo at the regular monthly meeting. This was a great time to connect with the new market managers (Poulsbo and Bremerton each have new ones), shop for a CSA, and check out the newest vendors in the area. KCAA meetings usually include potlucks. This one featured beautiful boule loaves, deviled eggs, spring greens salad with peppery arugula and sweet young leaves, corn chowder, stuffed mushrooms, and three kinds of brownies! Today Alex made his apple cake for the meeting, the delicious scent made me hungry all day. He suggested that I bake bread. I made a boule and a bean spread to go with it. I took it to the meeting and dropped it alongside the other four or five loaves of bread, and labeled … Continue reading

Wheat Spelt Bread

1 1/3 cup water, 1/4 cup olive oil, 10 oz. Bob’s Red Mill white flour, 3 oz. wheat bran, 4 oz. spelt, 1 tsp. salt, 1 tsp. sugar, 1 1/2 tsp. yeast. Mix, knead, and rise using your favorite method. Shape into a round. Lightly brush the top of the loaf with olive oil and sprinkle crust with sea salt. Bake on stone in 450′ oven 30 minutes until crust is dark brown. … Continue reading