Home Bread V6.02

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Seven day cold ferment, three hour rise at 70 degrees. Baked with steam tray. Needs longer or warmer rise. Needs a different flavor punch.

 

Frozen Dough Development (Lies)

Scones are my go-to eat in the morning. Butter cookies mess the place up and croissants are for pussies. I ran across an interesting recipe that calls for freezing to dough so that “it can develop”. I made my regular recipe and froze some of the dough to do a side by side test.

The flavoring components are lemon zest and cranberry. The core dough recipe is flour, baking powder, sugar, salt, butter and heavy cream. Many recipes call for eggs, but I don’t see the reasoning. There is plenty of liquid and fat. The egg scrambled with bacon is a better use.

The frozen dough scone came out crunchier, but I think that is just because it went into the oven frozen and took longer to cook, drying it out. As to the dough “developing”, I think that is a bunch of crap. Fermentation stops at the freezing point.

Hey Cupcake X 5

Hey Cupcake is having a Mothers Day special: Buy one cupcake, get four more to share with mom. You can pick them up at three Hay Cupcake locations. May 5 – 6th, at 221 E. Parmer Lane and West 3rd @ Lavaca. May 7th at The Domain. Capital One Bank sponsored the sale, so give them a hug after you give one to your mother.

Hey Cupcake

Pep Star

I once met a man that told me that he could guess how many nickles were in my pocket. That man was wrong by five cents. I danced around this pie for awhile, but gave into it: Peppadew peppers, Speck (juniper-flavored ham) and Goat Cheese.

Speck’s origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. The above picture is at least 1/3 fat. It’s a champion, because fat is a hero. I read an interview where a chef said, “no, it is not true. We don’t add butter to everything. We add butter, olive oil, and cream to everything”.

Heavy Hitter

The Godfather lives on (Hot Italian Sausage, Caramelized Onion, Smoked Mozzarella and a little bit of Anger). The wood fired oven was a learning curve, but the crust is about where I want it. Nice snap to the bottom of the crust with a little chew in the center. And, you can’t beat the bubbles. There was no way I could have gotten to this point with my home oven. Change is good. Keep pushing it.

Fig and Pancetta Pizza

It’s hard to beat the Godfather, but this is my new favorite pie: Sweet and Sow. A huge flavor swing from impossibly sweet figs to fatty, rich local Pancetta. If you get them both in the same bite, it’s like Jet Skiing naked. Except without water and a motor and you have clothes on and you are eating pizza.

Get them while they last. Central Market still has figs. Three types to be exact. I opted for the Mission variety. I’m going to try to preserve some of these jewels so that the Sweet and Sow can live on through Winter.

It’s an exciting time for meat in Austin. Ben, at Salt and Time, is cranking out some great charcuterie made with local pork. His Pancetta is whole cured pork belly and seasoned with pepper & juniper.