Category Archives: breads (leavened)

Garlic knots

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Makes 24 knots, about a half sheet.

Ingredients

  • 500g bread flour
  • 300mL warm water
  • 15mL olive oil
  • 15mL half & half
  • 10g granulated sugar
  • 1 sachet active dry yeast
  • ¼ cup unsalted butter
  • 2 tbsp grated parmesan cheese
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp granulated garlic
  • 1 tsp parsely
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • ½ tsp crushed red pepper

Flaky, biscuit like Chicago style garlic knots.

Instructions

Preheat oven to 400°F.Combine warm water (about 100°F), milk, sugar and yeast, whisking gently to dissolve sugar. Rest 10 to 20 minutes until mixture is lightly foaming.Combine flour, oil and yeast mix in the bowl a stand mixer with paddle attachment, or in a food processor with metal blades.

Stand mixer

Set mixer on low speed until the ingredients are well combined, about 2 minutes. Cover and rest 10 minutes, then affix dough hook and knead on medium speed for up to 5 minutes.

Food processor

Use dough setting or low speed until dough comes together, about 30 seconds. Be careful not to overwork the dough. Turn out dough onto oiled work surface and knead 3 to 4 tines until dough is well combined. Cover and rest 10 minutes, then knead by hand up to 5 minutes.Form dough into a ball and place in an oiled bowl. Cover and allow to rise until doubled in size, about 1 hour.Turn out dough onto floured work surface and divide into 24 even pieces. Roll pieces into rope about 6″ long and ½ inch thick. Tie ropes loosely in an overhand knot, leaving less than an inch overhanging and tucking in ends. Arrange knots on a greased pan and allow to rest 10 minutes.Melt butter in a small saucepan, then add parmesan, garlic salt, spices and herbs. Brush half of the mixture over the knots.Bake knots at 400°F for 15-20 minutes, until golden brown. Remove from oven and brush with remaining butter.

Pizza dough #1

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Ingredients

  • 500g “Tipo 00” extra-fine flour
  • 15g sea salt
  • 20g olive oil
  • 300mL warm water (105-115°F)
  • 1g sugar
  • 1 sachet (8.5g) dry active yeast

Instructions

Combine warm water, sugar and yeast in a bowl and whisk to dissolve yeast. Proof yeast 5-10 minutes, until foaming.

Combine flour and salt in bowl of a stand mixer and combine with paddle attachment. With mixer on low speed, add water mixture by halves until a soft dough forms., about 2 minutes.

Rest dough 10 minutes.

Swap to a dough hook attachment and run mixer on low to medium speed, kneading dough 8-10 minutes, scraping down the sides of the bowl if necessary. Add pinches of flour if dough remains too sticky, being careful not to add too much flour. A slightly sticky dough will yield a crispier, fluffier crust.

Turn out dough into an oiled bowl, and coat on all sides. Cover and allow to rise until doubled in size and dough does not bounce back when poked, about 2½ hours.

Punch down dough and divide into two balls. Place balls on an oiled sheet and rest at least 10 minutes. Dough balls may also be wrapped in pinch paper and frozen for later use. If using immediately, coat a work surface lightly in bench flour or corn meal Shape dough into 12″ rounds for pizza.

Rosemary & Olive skillet bread

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Ingredients

  • 1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
  • 2 cups lukewarm water
  • ½ TBSP kosher salt
  • 4⅓ cups all-purpose flour
  • olive oil
  • rosemary

Instructions

Combine yeast and warm water in a large bowl or pitcher. Using a  wooden spoon add in 1 cup of the flour and then the salt and mix  until combined. Stir in the rest of the flour, one cup at a time, until  completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron  skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of   flour on top of the dough and then cover hands with flour. Take all of  the dough and shape into a disk. (it will be sticky)

Place in the skillet, cover loosely with a towel, and allow to rise for  another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.

Credit: Baker Bettie

Flatbread pizza dough

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  • 1 cup bread flour, plus more for rolling out the dough
  • 1/2 teaspoon salt
  • 1/3 cup warm water, plus more if necessary
  • 1 teaspoon extra-virgin olive oil
  • (1/2 teaspoon baking powder)

Combine dry ingredients in stand mixer. Pour water and oil over dry ingredients, mix on low 2-3 minutes.

Turn out into floured work surface and knead 2-3 minutes until elastic. Divide and rest 30 minutes.

Roll into ⅛” thick rounds. Top and bake on a stone or steel at 450-500.

Basic Focaccia

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Ingredients

  • 3¼ to 3½ cups bread flour
  • 1 tbsp kosher salt
  • 1 sachet bread yeast
  • Scant 1½ cups warm water, divided
  • 1 tsp sugar
  • 1 tbsp extra virgin olive oil

Directions

Proof yeast in 1 cup warm water.

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a dough hook.  Add the yeast with its water and allow mixer to knead the bread until it is a soft dough.  Coat with olive oil and cover with plastic wrap.  Allow to rise 24 hours.

Pan method

Preheat oven to 450°F .

Prepare a rimmed, half tray cookie sheet with 3 tbsp olive oil. Turn out dough and spread to the edges of the pan.  Allow to rest 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher salt.  Bake 15-20 minutes, until top is lightly browned and edges are golden.

Stone method

Preheat oven and stone to 450°F.

Prepare a peel liberally with corn meal.  Turn out dough onto peel and spread to the edges.  Allow to rest for 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher sale.  Transfer to stone, and bake 15-20 minutes until the top is lightly browned and the bottom is golden.

Credit: Unknown provenance