Recipes from Home

because an index card box is so last century…
18 Apr 2020 by Katja

Overnight Refrigerator Focaccia

  • 500 g bread flour
  • 10 g salt
  • 7 g instant yeast
  • 440 g warm water
  • olive oil
  • kosher or sea salt
  • rosemary, chopped

Combine flour, salt, yeast and water and mix well. Cover and let rise 12-16 hours in the refrigerator.

Pan options:
For a tall focaccia, use a 9″ × 13″ pan. For a thinner focaccia, use either a 15.5″ × 10.5″ jelly roll pan or 2 9″ round pans. Grease the pan(s) well with olive oil; be generous.

Turn the dough out into the pan and stretch and fold four times, making sure the dough is completely covered with oil. Don’t worry too much about spreading the dough all the way out to the corners. Cover with plastic wrap and a towel and let rise until doubled in bulk, 2-3 hours.

Preheat the oven to 450°F. Pour some olive oil on the dough and spread it over the surface before dimpling the dough aggressively with your fingers. Sprinkle with rosemary and sea salt. Bake for 25-30 minutes or until the underside is golden and crisp. Cool on a rack for at least 10 minutes before serving.

Adapted from Alexandra Cooks

13 Apr 2020 by Katja

Shortbread

  • 1 cup unsalted butter, room temperature
  • 2 1/3 cups flour
  • 3/4 cups sugar
  • 1 tsp salt
  • 1 tsp vanilla (optional)
  • 2/3 cup crystallized ginger

Preheat the oven to 325°F. Lightly grease your pan(s) (2 9″ round pans, 1 9″ × 13″ pan, 1 12″ springform pan – you’re looking for a total area of around 120 in2).

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8 Nov 2019 by Katja

36 Hour Bread

This makes 3 small baguettes, or one large batard.

  • 150 g 100% hydration starter
  • 425 g bread flour
  • 300 g ice water
  • 10 g salt

Day 1, PM:
Feed starter (75 g flour, 75 g water). Cover and let stand at room temperature for 12 hours.
Separately, mix the bread flour and the ice water until it forms a shaggy mass. Cover and refrigerate for 12 hours.
Day 2, AM:
Combine starter, autolysed dough and salt, and mix. Bulk rise at room temperature for 3 hours. Stretch and fold every 1/2 hour. Cover and refrigerate for 24 hours.
Day 3, AM:
Remove the dough from the refrigerator, and let rise at room temperature for a couple of hours. You want the dough to have doubled in size, but not to be so bubbly that it’s hard to shape.
Divide (or not), and pre-shape. Let rest, covered for 40 minutes. Preheat oven to 460°.
Shape and proof for 30-50 minutes. Steam the oven, and score and load the bread(s). Baguettes will take about 25 minutes; a batard will take about 45 minutes.

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2 Sep 2019 by Katja

Yorkshire Tea Loaf

  • 350 g dried fruit (I used dried California apricots, raisins, dried Bing cherries, and dried cranberries)
  • 300 ml black tea
  • 270 mg flour (I used a mix of all-purpose and whole wheat)

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30 May 2019 by Katja

Five Minute Seeded Wheat Bread

This bread is made using Jeff Hertzberg and Zoë François’ method from The New Artisan Bread in Five Minutes a Day. See the Master Recipe post on their website for more details on mixing, rising, shaping and baking using this method.

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25 May 2019 by Katja

J&Z Formulas


Master Pain d’Epí Peasant Tapanade Deli Rye
Water 680 680 680 680 680
Yeast 10 10 10 10 10
Salt 25 25 25 25 25
All-purpose flour 910        
Bread flour   920   990  
Rye flour     60   120
Whole wheat flour     65    
All-purpose flour     780   780
Tapanade       230  
Caraway seeds         10
29 Apr 2019 by Katja

Simple Cornbread

  • 2/3 cup coarse cornmeal
  • 1/3 cup all purpose flour
  • 3/4 cup buttermilk or equivalent
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 tbsp butter

Preheat oven to 425°. Place a 5-7″ cast iron skillet in the oven to heat. A 5″ skillet will make a taller, more cake-like cornbread; the 7″ skillet a shallower, crispy cornbread.

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12 Apr 2019 by Katja

Teriyaki Sauce

  • 3/4 cup soy sauce
  • 3/4 cup rice wine
  • 1/2 cup sugar (white or brown)
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced ginger

In a small saucepan bring soy sauce, rice wine, sugar, garlic, and ginger to a gentle boil. Lower the heat and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat and set aside to cool.

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26 Mar 2019 by Katja

Ymerdrys

What to do with leftover Danish rye bread? Make Ymerdrys, which are the spitting image of Grape-Nuts, except that you know where these came from. Sprinkle Ymerdrys on yogurt and berries for breakfast.

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22 Oct 2018 by Katja

Maple Oatmeal Sourdough Bread

Overall Formula

  Metric Baker’s %
Bread flour 800 grams 80%
Whole wheat flour 200 grams 20%
Steel cut oats 200 grams 20%
Maple syrup 50 grams 5%
Salt 20 grams 2%
Water 850 grams 85%
Instant yeast 1 pinch

Starter

  Metric Baker’s %
Bread flour 100 grams 10%

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