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Bread scientist, oven builder, and Slow Food advocate Dick Bessey on how to bake the perfect loaf, featuring music by My Sister in 1994 (Travis Stewart, Ben Engel, Tom Barr, Donald Ducote).
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Bread 101: An Introduction (14:19)
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Roberta's bread project, oven, Dick Bessey, step-by-step, bread how-to, origins, Ben Engeld, ingredients, buy best ingredients you can afford, flour, salt, water, no commercial yeast, sourdough culture, King Arthur Flour, unbleached, bleaching removes flavor, whole grain flour, health properties,Ingredients (32:14)
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King Arthur Flour, general purpose flour, $5/5lbs. bread, no additive salt, plain kosher salt, tap water, bready vs. yeasty flavor, steps, straight dough, mix flour and water, mix instant yeast, add salt, let rise, punch down, hand mix, folding dough, pull it all together, dig and fold repeatedly, dough becomes elastic, dump out of bowl, flour countertop, serves 2 loaf measurements, weigh your ingredients, baker's math, 60% hydration loaves, wetter doughs harder to handle, yeast, when to add, 100% flour 65% water, 100 grams flour 65 grams water 2 grams salt 10 grams dried yeast, cover cup with plastic wrap for thirty minutes, mix in salt and yeast or sourdough starter, shaping process, baguettes, slashes, blowouts,Tools (18:56)
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tools, minimal tools, gram scale, pizza stone, ceramic, preheat oven, heat transfer, stone conducts heat into loaf, 1/4 to 3/8'' thick, HearthKit, preheat oven at 500 degrees with stone in it for one hour, quarry tile, pull heat back down to 450 degrees when you put dough on stone, peel, wood paddle, parchment paper, instant read thermometer, take internal temperature before removing loaf from oven, done when center is 200 degrees, let it darken before taking temp, remove and let sit until room temperature, ACME Bread Berkeley,To comment on this episode click here. There are currently Comments
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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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John Oren: Wheelhouse Pickles (8:00)
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pickling, lacto fermented, acidified, Wheelhouse Pickles, artisanal pickles, vinegar, locally sourced ingredients,Equipment for Three Different Types of Pickling (15:05)
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acidified pickles, vinegar based brine, quick pickling, refrigerator pickling, large non-reactive pot, stainless steel, mason jars, canning pot, wire rack insert stabilizes jars while in boiling water bath, use mason jars with rounded shoulders, don't use leftover mayonnaise or jelly jars, only use new lids, canning funnel, jar lifter, tongs specifically designed for lifting jars, don't use regular kitchen tongs, all equipment costs come to under $50, Burly Clay Products, Brooklyn Kitchen,Ingredients (14:40)
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pickle products at the peak of their freshness, acidified pickles=vinegar, cider vinegar, apple cider vinegar, some pickling products: cucumbers beets okra green beans chili peppers pears turnips, pickle spice, mint, tarragon, rosemary, salt critical in lacto-fermented pickles, don't use iodized salt, sweeteners: brown sugar molasses honey fruit juices,Execution: How To Pickle (26:39)
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lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2011 12:00PM
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This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: (21:27)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, salt rising bread, proofing time, Dave is 40!, Dave is now an independent contractor, Dave just made some salt risen bread, Braun Thermomix, fixing the bearings, cured brisket, short rib, blanching, reduce liquid in the bag, raw food, is it possible to brew a raw beer?, mash conversion, Co2 hop extract, lactobacillus, raw food foodies, malting, heirloom corn moonshine, mash breakdown in corn instead of barley, authentic Thai food, Dave Thompson, coriander root,Salt Rising Bread & Email Questions (19:36)
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salt risen bread does not use yeast, microbiology of salt rising bread, salt inhibits yeast formation, people who used to make it would heat up salt to use as a warm bed, spore forming bacteria, spores!, alternative grains instead of wheat flour, rye, email questions, pork shanks, low temperature, beer cooler sous vide, immersion circulator, safety, whole fish, use brewers calculations for strike temperature, chicken breast sous vide, freezing stock, adding liquid to a steak sous vide, steak in a ziplock bag, butter and garlic,To comment on this episode click here. There are currently Comments
