7/24/2023 0 Comments Genius kitchen dutch crunch bread![]() Spooky!! The actual cupcake is incredibly fluffy and moist with a strong vanilla flavor. Not only is it an amazing cookbook, it is also incredibly ironic that it is my new "go to" cookbook because I live in the Magnolia neighborhood of Seattle. This is another successful recipe procured from my "More from Magnolia" cookbook that I picked up when I was in New York City this year. More merriness ensued, we exchanged numbers, discovered that we were all new to Seattle and wanted friends! That Sunday we all got together for a game/"make your own pizza" night and thus the cupcakes were born!!! (Along with some sourdough pizza, but more on that later) Cut to two weeks later, I go out on a Friday night in Capitol Hill with about 5 of the people I met at the BBQ. Clear? No? Moving on… Anyways, we chatted and hot tubbed and swore to meet up again. A friend of a friend of a friend was hosting a BBQ. Soon after moving to Seattle, I went to a rooftop BBQ in Belltown (downtown Seattle) because my roommate and a friend Nick knew the people who were hosting through some other people. ![]() I actually made these cupcakes a long time (read: 3 weeks) ago. I know, it may seem a little shady and unsavory, but hey, I'm in a new city! Cut me a break! Here's a little secret: I use cupcakes to woo boys and make friends. Take the loaf out of the oven once it is brown and crusty, 15-20 more minutes. Then take the lid off and turn the oven up to 475. Bake for 25 minutes, during this time the lid will trap moisture from the dough which will allow the crust to stay stretchy as the bread continues to rise. When the dutch oven is rocket hot, place (toss) the dough, seam side up, into the dutch oven, and put the lid back on. ![]() When the loaf has almost doubled in size, but the dutch oven in the oven and set it for 475 degrees (it is important to put the dutch oven into a cold oven so it doesn't experience thermal shock). Let the loaf rise until it has doubled in size again.The next day dust the dough with a bit more flour and fold the sides into the middle to form a round loaf, dust a towel with stone ground cornmeal (or coarse salt) and place the loaf onto it seam side down, putting more cornmeal on top then fold the towel over.Cover the bowl with plastic wrap and then a tea towel (this helps trap in heat), and leave it to rise at room temperature overnight (about 18 hours).I wanted one that had big air pockets, so I worked it as little as possible. If you work the mixture, you will have a loaf with a tight crumb. Then combine all the ingredients and mix for 20 seconds or just until all of the flour is wet. Mix the salt with the flour, and the sourdough with the warm water.11 oz lukewarm water (1.25 cups, plus a tablespoon).If you're uncomfortable with sourdoughs but want to try your hand at making them, I recommend this recipe! It was wonderful on my sandwich I made for lunch the next day or on the peanut butter toast I made for breakfast the day after. But the crust, OH, the crust… it was wonderful! So thick and with the right amour of crunch. This no-knead wasn't as sour as other loaves of bread that I've made, but it was easy, definitely had a chewier texture and a 'sour' aftertaste. My current starter, given to me by my friend Ann, is fantastic! So sour! The texture is consistent and it's not fussy! I read more about sourdough and tried to revive it (partially successfully), but it was laid to rest in a plastic garbage pail tomb before my move out west. When I made some bread with said starter, it had the right texture but no sour taste. It helped, but then it never came alive again. I remember hearing once (I think it was Alton Brown?) that "yeast hates salt" - i.e. It was spewing out of its jar, onto the counter and I think a little even crawled onto the floor. Well, not technically, but I did had the blob reincarnated. I came back from class a few hours later (remember, I was making this my senior year of college) and it had exploded all over my kitchen. Then I combined it with some flour and water in a large jar and let it sit.īut sit it did not. I really mean it, MAYBE a 1/4th of a teaspoon, but more like an 1/8th. I sort of 'cheated' and used a little tiny bit of active dry yeast. As I have mentioned earlier, the first attempt at a sourdough starter was a little bit lackluster and I had difficulty starting it. Sadly, I feel as though I'm a genius on the subject yet and I in no way want to lead you astray. Sometime, hopefully soon, I hope to write a tutorial on sourdough. ![]() It's made in a similar fashion as other no-knead breads, but with the your sourdough starter instead of a little bit of active dry yeast. Here is another delicious no-knead bread to add to your repertoire. ![]()
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