The Baking Podcast

Let's face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It's cheap, lasts for days, more nutritious, and you know exactly that's in it. PLUS it's delicious!

The sisters also give a BIG update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the Facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram.

The Recipe:

White Pan Bread

Ingredients

Preferment:

164g flour

108g water

Pinch of instant yeast

Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours

Final Dough:

520g flour

350g water

28g Dried milk solid

56g butter (softened)

6g yeast

10g salt

Preferment

Instructions

1. Using a stand mixer mix all the ingredients listed in the final dough on medium speed with the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes.
2. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn't form a good window, mix or a minute and try again.
3. Transfer to an oiled bowl, cover with a towel for 1 hour
4. 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces
5. With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes
6. After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you'll make 2 loaves).
7. Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan
8. Bake for 35 minutes at 390 degrees; until golden brown
9. Remove from pan and allow to cool on a rack before enjoying

The trick to making a gluten free dessert is find a recipe that has been adapted to be gluten free (they can be hit and miss), but to find desserts that are gluten free from creation. In this week's RAMBLING episode, Taunya and Melody talk about the times where you absolutely have to provide a gluten free dessert (if you must) and introduce a lovely gluten free chocolate, almond, olive oil torte.

The sisters also give a BIG update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the Facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram.

The Recipe:

https://www.nigella.com/recipes/chocolate-olive-oil-cake

Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably not listen to this week's episode—although she's great).

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the Facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes:

Melody's peanut brittle

http://www.recipegirl.com/2011/12/21/peanut-brittle-2/

Taunya's nut brittle recipe

175g sugar

75g water

26g glucose (or corn syrup)

201g unsalted nuts (see note)

5g salt

13g unsalted butter softened

3g vanilla extract (the best you can afford)

2g baking soda

Method:

1. Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven
2. In a sauce pan add the sugar and water, and bring to a boil, stirring constantly
3. Add the glucose and cook without stirring until golden brown
4. Remove from heat, and add the salt, butter and vanilla, stir
5. Quickly add the nuts and the baking soda, stir until distributed
6. Pour on a cookie sheet lined with parchment paper that's been sprayed with non-stick spray
7. Wearing triple gloves, pull the brittle to create a single layer nuts in the brittle
8. Allow to cool and break apart
9. Store in plastic bags away from moisture. Will keep for months

NOTE: Can use any kind of nut or a combination. But the total weight should be as above.

Sourdough is the 8th wonder of the world and in this week's episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You'll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipe! No Knead Sourdough Bread:

Ingredients: Flour, water, salt, sourdough starter

Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter

1. In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain!

NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate

1. After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don't see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours.
2. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes.
3. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball
4. transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you'll get
5. Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes.
6. CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough.
7. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes.
8. remove lid and bake for another 15 minutes
9. Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)!

Muffins are on the menu for this week's episode! And since their bakery is shut down and they are going a little stir crazy, Taunya has decided to share the muffin recipe that they use in their bakery. It's the best recipe you'll find that will compliment any fruit.

The sisters share a bit more about the business and what they plan to do during this month of closure while repairs are happening...A lot about travel...link for gapadventures the company that Taunya used when she went to Peru!

https://www.gadventures.com/

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now the recipe for the ultimate muffin!

Ingredients:

2.43 oz of canola oil

2.43 oz of melted butter

9.5 oz of sugar

4.3 oz of eggs

7.5 oz of milk

1.5 tsp vanilla extract (get the best you can afford)

12.50 oz bread flour

1 tbs baking powder

1.5 tsp salt

8 oz of your choice of fruit (if using berries they should be frozen)

Method:

a. Preheat oven to 375 degrees

1. Sift the flour, baking powder, and salt, and set aside

2. Blend the oil, butter, and sugar (you can use either a kitchenaid with paddle or a danish whisk, or a wooden spoon)

3. Add eggs, milk, vanilla to the butter mixture

4. Add the dry ingredients to the wet ingredients and mix on low speed to just incorporated, continue to mix on low for 30 seconds (extra mixing helps with peaked top).

5. Gently fold in berries

6. scoop in greased or papered muffin pans (makes about 12)

7. Garnish with pearl sugar, sliced almonds, streusel, or granulated sugar just before baking.

8. bake for approx 20 minutes (for fresh berries) and up to 25 for frozen berries. Test with cake tester to make sure it comes clean.

9. let rest out of the oven in the pan for 10 minutes before removing

To celebrate the upcoming Cinco De Mayo holiday, the sisters are making tortillas. Through experimentation and research, Taunya found that the best tortillas are made with butter! And to kick it up a notch, you can use your own home made butter! Both butter and tortillas are extremely easy to make and once you have home made tortillas, eating the ones from the store get you longing for the real thing.

On the café side, Melody explores the panini with 4 different types with varying successes.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes:

Homemade Tortillas: Taunya's NOTE: It's ok to use 100% AP Flour!

http://happymoneysaver.com/best-homemade-flour-tortillas/

Butter:

http://www.epicurious.com/recipes/food/views/homemade-butter-and-buttermilk-242047

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care.

The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.

The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!

Intro = 0.00

Day 1 = 7:42

Day 3 = 11:24

Day 4 = 14:26

Day 5 = 16:51

Day 6 & 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)

https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

In this week's episode, the sisters have Breakfast for Dinner; one of their favorite things to do for dinner.

The sisters talk about the long history of the waffle and its introduction into the United States by Thomas Jefferson. Taunya introduces a lovely yeasted cornmeal waffle (a departure from the traditional baking soda version) with a lovely Apple Cider syrup.

On the cafe side, Melody's daughter Audrey joins us and talks Taunya through how to poached eggs and make hollandaise sauce. Audrey blows us all away!

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

Now on to the recipes:

Brown Sugar Kitchen's Cornmeal Waffles with Apple Cider Syrup

http://www.mercurynews.com/2013/07/12/recipe-brown-sugar-kitchens-cornmeal-waffles/

Julia Child's Hollandaise Sauce

http://www.food.com/recipe/julia-childs-hollandaise-sauce-251332

Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful!

No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate?

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!

Now onto the recipes!

How to temper chocolate

Equipment:

Microwave safe plastic or glass bowl

Rubber Spatula

1 pound good quality chocolate (either dark or milk)

Fruit, nuts (or dragee' nuts see below), or molds

Parchment paper

Kitchen towel

Fork for dipping nuts or chocolate

Pastry or paint brush for molds

Thermometer

Parchment paper scraps

Prerequisites!

IMPORTANT—Check out the manufacturer temperature ranges for melting and tempering chocolate ideally, but here are some rough guidelines.

MILK CHOCOLATE—Heat to range 104 to 113F for melting Temp. Cool, stir & seed to 88F for working temp (Be sure to do a temper test)

DARK CHOCOLATE—Heat to range 115 to 140F for melting temp. Cool, stir & seed to 90 degrees for working temp (be sure to do a temper test)

BE SURE TO BE WORKING IN A COOL KITCHEN, NO WARMER THAN 68 degrees and ideally no cooler than 60F.

INSTRUCTIONS:

Setup all your equipment.

Wipe the insides your mold (if using) with cotton balls

Chop 12oz of chocolate (NOTE: Keep extra on hand just in case)

1. Using a Microwave ideally at 80% power, heat 8oz of chopped chocolate for 1 minute. Take out and stir. If chocolate is not melted, microwave for another 30 seconds and check again. If still not melted, stir and microwave for 15 seconds. Once all the chocolate is melted, take the temperature Microwave in 5 to 10 second bursts to get up the to the melted temperature noted above.

NOTE: If you do not want to use a microwave and want a little better control, you can put a bowl of your chocolate over a pot of simmering water (stir until melted and heat up to the correct melted temperature).

2. Once you have reached the melting temp, put small handful of chopped chocolate in the bowl and stir (at this point bigger pieces are ok). Once the chocolate is melted, take the temperature again, If you are still over 100 degrees, add another small handful of chocolate and stir until melted. The process adding chocolate is called seeding. You are adding good crystals to the chocolate! Repeat until you are under 100 degrees.

3. Once you are under 100 degrees, add smaller pieces of chocolate to your bowl and a smaller handful, stir and smush the chocolate against the sides to help dissolve if necessary. Repeat until you get to the desired working temp noted above.

4. Once you get to the working temp, test your temper. Get a scrap of parchment paper and with your rubber spatula, drizzle a thick-ish (like ½ inch) line of chocolate on the scrap of parchment paper. Put the paper down on your counter and set your timer for 2 minutes. After 2 minutes you should see that the chocolate is beginning to set. If it is setting or hardening you can begin using the chocolate. If the chocolate is still completely wet, Stir the chocolate and take another test. If you see streaks in your setting chocolate stir again before using.

PUT YOUR BOWL ON A DISHTOWEL TO KEEP FROM COOLING TOO FAST!

5. If dipping, use a fork or a dipping fork to dip your fruit or nuts. NOTE: If you like you can add some chocolate to a bowl and coat the nuts with a rubber gloved hand. You can add more than one layer of chocolate to your nuts using the gloved method.

If using molds, use a paintbrush to coat a layer of chocolate on the mold. BE SURE TO GET ALL THE EDGES AND any parts with seams (like ears). Allow to set for 5 minutes and add another layer. Repeat until you have the desired thickness. Allow to set for 1 hour before removing from the molds.

6. To remove from the molds, tap side of the mold (not too hard) on the counter. If the chocolate does not release, refrigerate for 5 minutes and try again.

NOTE: If you have 2 molds that you would like to join (like eggs), heat a cookie sheet in the oven for 10 minutes at 200F. Remove cookie sheet and invert it. Bottom facing up. Have one side of the egg facing up on parchment paper on another cookie sheet; using the other half, place the egg face (seam side down) on the cookie sheet for a few seconds to melt the chocolate at the seams. Carefully place this piece on top of the other half waiting on the parchment paper. Line up the seams. Hold for 30 seconds to set. Allow to cool in this position for 15 minutes before moving.

Dragees

Ingredients:

62 grams sugar

19 grams water

170 grams raw hazelnuts or almonds

Instruction:

1. Heat the nuts in a low oven 200 degrees to keep warm while working with syrup
2. Combine sugar, water in a saucepan, add a pinch of salt.
3. Cook over high heat until temp is 240 degrees. Brush the sides with a wet pastry brush to remove any crystals
4. Add the warmed nuts and stir mixture, until caramelized (NOTE, you may want to reduce heat after the crystal forms, and the carmelization begins so not to burn the caramel.
5. Pour onto parchment paper, using skewers, separate nuts individually or group in 3s.

This week the sisters introduce baking toasted sugar. Toasted sugar is very easy to make and the results add a new dimension to your baking repertoire. With Toasted sugar, Taunya made a basic sugar cookie and a Angel food cake with fruits soaked in lemon syrup and chantilly cream.

On the cafe side, Melody makes a delicious hummus.

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the facebook group, it's happening! Just search for "the baking podcast group". You can also check us out on Instagram "the baking podcast".

AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!

Now on to the recipes:

Toasted Sugar!!!!

http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.htm

Angel Food Cake (NOTE USE TOASTED SUGAR!)