Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 0
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Friday, February 26, 2021, 11:30 AM
I made No Knead Brioche
I initially followed the recipe but it was so unbelievably wet that I had to add a ton of flour. I was just trying to get it to come together so I wasn't measuring but it was as much as another 1/2 cup. Also, while I used bread flour in the main, I added all purpose.
This was before adding more flour. It was so wet:
I was really disappointed that (a) I had to add so much flour and (b) I don't know how much and (c) I didn't note it last time either. Meredith seems to recall I had similar issues but again, I didn't note it.
I tried to weigh the dough after everything and got 674 grams. I figured I could backout how much flour I added but, as can be seen below, I ended up with less overall. So that didn't work. I really don't think I messed up any of the measurements though it is a possibility, especially since I came out under. I will be extra careful next time to both make sure I start with the right amount and that I know how much more I add
| Item | Amount | Ounces | Grams | Total (grams) |
|---|---|---|---|---|
| Flour | 1 | 9.125 | 258.7 | 258.7 |
| Yeast | 1.25 | 3.1 | 3.9 | |
| Salt | 0.75 | 5.9 | 4.4 | |
| Eggs | 3 | 35.0 | 105.0 | |
| Butter | 8 | 1 | 28.3 | 226.8 |
| Water | 2 | 1 | 28.3 | 56.7 |
| Sugar | 0.1875 | 198.0 | 37.1 | |
| Total | 692.6 |
The dough felt pretty dry coming out of the fridge. Maybe too much flour? Or it was just cold. Anyway, I followed the rest of the recipe and once it was at about the top of the pan.
I baked for about about 30 minutes. At 25 it was too cool but I took it out at ~195°F at 30 minutes.
One side grew too much. You can't see in the cross section but there was a bubble under that side. Oops.
Otherwise, it was pretty good. Maybe a tad over-proofed. And less tasty (and less shiny) than last time but still pretty good.
Wednesday, February 24, 2021, 10:16 PM
Puy Lentil and Aubergine Stew [Ottolenghi Simple]
Wednesday, February 24, 2021, 06:14 PM
We all made Hamentashen for Purim. We used my dad's Hamentashen Dough, though see the footnote about flour (we used 480 grams for the 4 cups). It seemed to work well enough.
I had planned to halve it but accidentally didn't halve the sugar so I had to quick soften (pound out) another stick of butter and used that.
I rolled it out with the yellow spacing bands. Based on some searches I think that is 1/8" thick but I could be wrong. I used the second-largest biscuit cutter. Rolling was okay though the dough softened a lot and was hard to get up (maybe it did need more flour?). I used the bench scraper which misformed the circles a bit but it was fine once pinched.
We hand't really planned any fillings other than fig butter so it was a lot of scrounging. Off the top of our head, the list was as follows but this may have missed some:
Meredith was on a tahini kick which worked well though some of the fillings were not very sweet
Tuesday, February 23, 2021, 07:15 PM
Meredith made White Bean Chicken Chili [Eating Bird Food]. Our green chile went bad so Meredith used some Pace Salsa (less "white" but still good). No other major changes to note. Delicious as always!
Monday, February 22, 2021, 08:48 PM
I made chicken in a simmer sauce. This is basically the same as this using the method of amba chicken to cube the chicken and toss it with flour.
However when Meredith and I tasted the sauce, we thought it was pretty flavorless so we also doctored it. I sautéed onions and then added two "cubes" each of ginger and garlic. And then I added curry powder to the chicken as it was sautéing.
That seemed to add some much needed flavor and it was pretty good. Also, we added a bit of leftover rice since we may not use it up otherwise.
And Meredith made green beans
Sunday, February 21, 2021, 08:01 PM
I made "Crispy Pan Pizza" from King Arthur Baking (LOCAL). I measured out pan to be about 12" so I 1.5x the recipe (12^2/9^2 = 1.77x,12^2/10^2 = 1.44x). Thought this may have been too much since it was very thick. The other note is I followed Almost No Knead Bread [Bread Illustrated by America's Test Kitchen] and used some beer for the liquid. And while I 1.5x the dough, I forgot and did not increase the cheese (I did measure it though!). I felt like it covered it well still but it wasn't super cheesey.
It was pretty good. Basically tasted like cheesy focaccia, which is not bad, though not really pizza per se. I was glad I tried it but I don't think this would be our go-to pizza recipe.
Sunday, February 21, 2021, 06:24 PM
I made American Sandwich Bread [Bread Illustrated by America's Test Kitchen] for the week. I followed the recipe basically exactly. I was trying to speed it along a bit so I did a "proofing box" with the oven and boiling water. I may have over proofed it a bit as you can see in the pictures.
The final result was very tasty and had a good structure. Not as dense as their pictures but not too far off (though mine came out a lot taller but less brown). When I took the temperature, it was 199.9°F which should be about right for Albuquerque, though that could explain the lack of browning.
It did have a very noticeable swirl from how I rolled it up. Not sure how that happened or how to stop it.
Update: I asked my dad what he think caused it and it makes sense. I need to be more careful:
It looks to me like the dough had dried out a bit and you rolled that dried part into the body of the loaf when you were rolling the whole thing. Otherwise your texture looks really nice. You have to make sure you either keep it in an airtight container or that you keep it well oiled
Saturday, February 20, 2021, 07:56 PM
Meredith made the Spaghetti Squash Taco Bake. Unlike last time, Meredith did the whole spaghetti squash. She also skipped the jalapeños, though we probably didn't have to since Caroline wouldn't eat it.
Meredith used Love and Lemons' method on the squash
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