I took off Monday so I could celebrate my birthday at home instead of work. It was a cool, gloomy kind of day, so it seemed perfect for baking. I decided on Oatmeal molasses bread, which is one of my family's favorites. I also did dome sourdough, just because I could. The mini-loaves are the oatmeal molasses, and of course the boules are the sourdough. Sourdough was made from
400 grams 100% hydration starter. starter is 50% whole wheat/50% white flour.
500 grams water
800 grams Bread Flour
Total was 700 grams water, 1 kilo of flour. (200 grams of each coming from the starter.)
25 grams kosher salt. 70% hydration loaves
I mixed the starter, water and flour together, and let that autolyse for 30 minutes. Then I added salt and kneaded until I passed the windowpane test.
10 minute bench rest, then stretch and fold 3 times.
Let it bulk ferment.
Fired up the Akorn for 475 F.
Divided dough and allowed it to proof about 1 hour or so. I also pre-heated my 5 qt Dutch oven to bake the bread in. On to the Akorn!! I used the D.O. upside down, putting the bread in the lid, and using the pot as the dome to trap steam. 30 minutes with the lid on, Then lid off to finish browning.
The oatmeal molasses was baked separately of course. It bakes at a much lower temp.
Next up: PIZZA! I adore homemade pizza, and I love making it myself. I wanted it for my birthday, so that's what we had. I use J. Kenji Lopez-Alt's New York style recipe for the crust and the sauce.
This my go-to for NY style pizza.
I actually made 4 pies, but only had time to take pics of two; the others disappeared too quickly! I made ham and pineapple, spinach and mushroom, Crab and Old Bay, and plain cheese.