One of the most frequently asked questions I receive is how to add X, Y, or Z ingredients to my loaf of sourdough bread. I have always added inclusions during the stretch and fold phase of the sourdough bread baking process, and as such, I have advised doing so upon being asked. Recently, I saw a recipe for an olive sourdough bread recipe that employs a different technique: lamination. Lamination calls for spreading the dough into a thin rectangle, scattering the inclusions over the top, then folding the dough envelope-style from right to left, then top to bottom. I tried the method using this simple sourdough recipe and was astonished to find the method not only to be easier than it looked but also easier than stretching and folding. Moreover, it was more effective: it more evenly dispersed the olives through the crumb of my baked loaf of bread. Find a recipe for a rosemary-olive loaf here, but use the method as you wish and laminate away with jalapeΓ±os and cheddar, dried cranberries and walnuts, or any combination your heart desires. There are step-by-step instructions and video guidance in the post π«ππ
PS: Last weekend, I did make a large batch of the Hazan Tomato Sauce, and it was as heavenly as ever. AND I did make eggplant meatballs, combining a few recipes, pan-frying some, but ultimately loved the roasted batch... ... which I then simmered in the Marcella sauce: If I experiment further, I will report back π ππ Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βChez Panisse Eggplant Pasta with Caramelized Onionsβ "This is one of the best pasta dishes Iβve had in a while! Made it with your Hazan sauce recipeβ¦ will be making this again for sure! " β Courtney 7 Recipes to Make Right NowβPasta with Cherry Tomato Sauceβ
βEasy Roasted Eggplant Parmesanβ
βSummer Squash Spaghetti with Lemon and Herbsβ
βCrispy Miso Lime Tofuβ βSimple Roasted Yellow Tomato Sauce
βThe Chopped Salad to Make All Summer Long
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PS: ALL the popular recipes right here β Popular Recipesβ Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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β PS: All previous editions of this newsletter can be found here. |
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends hello, When I first saw variations of cinnamon-sugar focaccia circling through my social media feeds, I thought: Why?! Can't we keep focaccia as it is, oily, salty, and rosemary-flecked, perfect just the way it is? I felt grumpy watching the videos of bubbly dough being brushed and dimpled with cinnamon-sugar butter baths and drizzled with milky glazes. When I received comments with questions about how I might adapt this focaccia recipe into a cinnamon roll, I would reply: Don't know!...
Friends hello, Last week, one of you (hi Lauri π) emailed me sharing a solution to the overdone-at-the-edges-but-needs-more-time-in-the-middle problem that arises when baking crackers, specifically these sourdough discard crackers: Crediting a Cooking Light cracker recipe from years ago, Lauri wrote: "After rolling, scoring, and seasoning, Iβve been sliding the parchment onto upside-down sheet pans and baking them at 325. It works fabulously!!" I tried the method immediately as I had a vat of...
Friends hello, Earlier this summer, I shared a recipe for this charred cherry tomato salsa. It was something I started making this time last year, when the local sun golds abounded everywhere, from my little co-op two blocks away, to all the farmers' markets, to friends' gardens. But by the time I got photos and a recipe together, sun gold season was nearly over, and everyone, I feared, had moved on to butternut squash, cauliflower, and Brussels sprouts. So I waited to share the recipe till...