April 25, 2013 § Leave a comment
I had a horrible experience, an embarrassing experience, a humility-inducing experience with homemade bread about 20 years ago. It was a “loaf” of rye bread that more accurately could be called an anvil. It defied some law of physics in how something so small could become so dense.
I swore off baking yeast breads for … oh, I’d say 15 years. And then, I let the embarrassment go. I’m a different person, I said. I can make different bread. I can make bread and be successful at it.
I’ve made a bunch of different bread overs the last five years or so. Various takes on wheat, white, whole grain, pizza, focaccia, sourdough—made with my very own sourdough starter! And it’s all turned out pretty tasty, too. I admit I need to work on my loaf shaping, but that will come with practice.
There’s one recipe for which I don’t need to shape up my boule-making skills, and that’s for pita bread. It’s flat and round, slightly puffy in the middle. I thought I could handle that pretty well. And it turns out it’s as easy as it seems. Why everyone everywhere isn’t making pita bread everyday, I have no idea. Get after it, people.
Pita Bread, adapted from The Moosewood Cookbook
1 cup wrist-temp water (about 95-100F)
1.5 tsp. active dry yeast
1 tbs. sugar or honey (I used raw sugar)
1 tsp. salt
3 to 3.5 cups flour (1 cup can be whole wheat)
a bit of oil
1. Combine yeast and water in the bowl of a stand mixer and let it get foamy over the next 5 minutes.
2. Add sugar/honey and salt and stir until dissolved.
3. Put bowl onto mixer with a dough hook attachment, add one cup of flour and start to combine on low speed. Slowly add in two more cups of flour and continue to let the dough need in the bowl over the next 3-5 minutes. If it seems wettish, add in a sprinkling of flour as it mixes. You’re looking for a smooth dough.
4. Put dough in an oiled bowl and roll it around in there until the dough surface is oiled, too. Cover with a clean tea towel or plastic wrap, set in a warmish place (75F is good) for about an hour or until the dough has doubled in bulk. It could take up to 1.5 hrs.
5. Punch down dough and set it onto a clean and floured surface. Kneed it by hand for 5 minutes. Cut the dough into equal-sized pieces, anywhere from 6 to 12 segments. I made 8 because it was simple, and the pitas turned out just the size I wanted. . Knead each little dough ball for a minute or so (I turned each 30 times and figured that was about right). With a rolling pin, roll out each dough piece into a VERY THIN circle (or near circle, it doesn’t matter exactly). You WILL need to throw down extra flour. DO make sure the dough is no more than 1/8 inch thick—otherwise you end up with a pizza crust, no kidding. Let the dough circles rest for 30 minutes. After I rolled out each circle I placed it on a half sheet-sized piece of parchment, four per sheet overlapping slightly. It’s ok, don’t worry.
NOTE: This circle-making process takes some time. By the time you are done rolling out the whole batch, the first circles have already been resting about 15 minutes. So at this point set the timer for 15 minutes, get your oven ready and start moving toward the next step.
6. Preheat oven to 500F. OR, if you have a silly oven like mine that will not go above 450F (Ggrrrrr…), set it to 450F and work with it. Place a sheet pan in the oven to warm up a bit then brush it with oil or cornmeal to prevent the dough from sticking. OR, place the dough circles on parchment and slide them onto the baking sheet, fitting as many dough circles in the oven as you can without them touching. Due to the craziness of my oven I am able to fit just two dough circles, which were placed on the parchment.
7. Let the circles bake for 6-8 minutes or until the circles puff up and are lightly browned and, more importantly, look like pita! At 450F, 8 minutes was the perfect amount of time. As soon as one batch is done, remove from the oven and wrap the pitas in a clean but damp tea towel and place them in a brown paper bag. Close the bag for 15 minutes. This keeps them soft(ish) for a day or so. After a day I would transfer them to a plastic bag.
As an experiment, roll out one dough circle a little thicker than 1/8 inch and bake. Whereas the thinner circles puff up like you’ve filled them with helium, you’ll notice the thicker circle doesn’t puff up much at all—if at all. It’s ends up more like a pizza crust. Which tells me why not have this same recipe handy for when you want to make pizza?
Give pita a try and let me know what you think!
April 23, 2013 § Leave a comment
As a child I never liked mushrooms. Strike that—I never had the opportunity to eat mushrooms because my parents didn’t like them. Entering adulthood I just stayed away from encounters with mushrooms, picking them off the late-night pizzas ordered with friends at college and steering clear of them on Chinese food take-out menus.
Time has moved on, and so have my taste buds. I now love mushrooms. The earthier the mushroom, the better. Every shopping trip sees me sorting through the bins of different kinds. What a silly kid I was, I think as I marvel at the fresh and dried fungi.
This is the year I stop relying so heavily on store-bought mushrooms and I attempt to grow my own. With the popularity of “grow-your-own” everything—from bean sprouts to dinosaur kale to heirloom tomatoes—several different companies now offer grow-your-own mushroom kits. There are two that I know of:
Back to the Roots: Probably the most well-known of the mushroom-growing kits, the Back to the Roots kit promises to produce up to 1.5 pounds of pearl oyster mushrooms in about 10 days, and can produce at least two crops worth of mushrooms—maybe even three crops. Each box, which is shaped like a cardboard milk carton, contains 100% recycled plant-based waste which performs as the growing medium. Just open the lid, mist with water, and set it by a sunny window. How convenient to grow indoors! www.backtotheroots.com
Happy Cat Farm: This organic seed producer from Southeastern Pennsylvania offers a Shiitake Mushroom Log for outdoor mushroom growing. The log comes inoculated with a strain of mushroom spawn. Given proper shade and moisture, the log will produce shiitake mushrooms every 8-12 weeks for several years. Just place the log right on the ground in a place like a shaded mulched planting bed and keep it moist. If it dries out for more than a week, soak the log overnight in a container of water and it’ll be as good as new. www.happycatorganics.com