Never Enough Bread
Jul. 8th, 2021 07:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
taz_39Having made the brioche dough the night before, I felt comfortable sleeping in.
I got up around 9:30 and had breakfast. It was a little blustery due to Elsa passing through, but otherwise the weather was just normal Florida weather.
I started assembling the chocolate filling after Jameson got up and while sipping my hot coffee.
It was cream, sugar, cocoa powder, vanilla, and butter.
I also added some instant coffee to help enhance the flavor of the chocolate (because I watch too much Food Network and they're always saying to add coffee to chocolate), but I added a little too much. Someone online had suggested between 2-4 teaspoons, and I went with two. But when I stop to consider that 1 tsp coffee makes about one cup, one would have been enough. It's not ruined, but now I can taste the coffee in there so it's become a chocolate coffee babka. Whuuuups.
When the filling was made I let it cool in the fridge, and rolled the brioche dough out on the counter. I tried to get it as thin as I could, but more practice is needed with that. Also the fudge ended up being a LOT of fudge, and it was pretty thick, so I found getting lots of swirls to be a little difficult. Oh well, it's a first try.
When the filling had been spread I rolled up my dough and chilled it for a minute, then cut the roll in half lengthwise and twisted the two halves together, cramming them into a bread pan. It looks nice...I wonder how it will turn out!
Then it was into the microwave with a hot mug of water to proof, while I ran to Target for La Croix and batteries and something for dinner tonight. I've never been deeply into seltzer water, but sometimes I get that craving for fizzy drinks. The nice thing about La Croix is, they don't add acid to it, so it doesn't hurt my stomach.
Back home we had lunch, then Jameson got to work on the Christmas production music he's doing for a friend while I kind of lazed around, feeling rather unmotivated. I did make two doctors' appointments, one for my PCP and one for the OBGYN, just because I'm due for regular exams. When the bread was ready I threw it in the oven, then forgot to put on the egg wash so pulled it out, then saw that the chocolate was running everywhere so opened the oven again to put a pan under the loaf in case of leaks. So now the bread probably has to bake for like 10 minutes longer, sigh.
While it was baking I wrote some letters to friends and family, and listened to some music related to Stuff and Things.
Finally the babka was done:
Looks pretty good! It was good that I thought to shove a sheet tray under the pan because chocolate leaked EVERYWHERE. Maybe next time, a different recipe for the filling so it won't go all over. Still, some babkas are like that, it's just your personal preference. This one looked great and tastes great too. I'm very happy with it.
I cut up half the loaf to bring to my coworkers (shhh don't tell, we're not supposed to be sharing food re: covid) and bagged the rest, then went into steno class. I still suck but felt glad that I'd practiced, I was at least able to keep up.
During our short class break I ran to the kitchen and started the preferment for a loaf of rye bread.
Chocolate babka is great and all, but I can't make a sandwich with it, you know?
After class while the preferment was finishing up I vacuumed and took the trash out, then assembled the rye dough.
It's the same recipe I used the last time I made rye bread, only this time I wanted to try the local rye that I got from Pennsylvania.
For some reason the dough was WAY too dry, I ended up having to add probably about 3-4 tablespoons of water to get the right texture. Maybe this new flour is just super thirsty? I kneaded it on the counter using olive oil instead of flour, and also dipped my hands in water because I felt unsure whether the dough was hydrated enough. It did seem to have the right texture (super gummy and sticky) so after a bit more kneading I popped it into a greased bowl and covered it with saran wrap. It's supposed to rise on the counter overnight, but I put it in the fridge to delay the rise because I'm paranoid that it'll overproof. I took it out to do it's thing right before we went to bed.
Despite that, at 6am when I got up to pee, I checked the dough and it was slightly over-risen. Sigh.
I'm going to have to make this a mornings-only recipe, not an overnight. I can't keep getting up at the asscrack of dawn just for this loaf.
I sleepily dumped it out and dropped a few tablespoons of caraway on top, then folded it three times, then shaped it on the fourth go.
I dropped it on a sheet pan covered in corn meal and put it in the dryer with a mug of boiling water to proof (when the microwave is not large enough for whatever loaf you're making, the dryer is a a great alternative). Then I laid back down in the guest bedroom so I wouldn't wake up Jameson, making good use of the weighted blanket in there.
I woke up in time to preheat the oven, eat breakfast, and prep the dough to go in.
I always want to take pics of this, but forget in the moment.
I brushed the loaf with an egg wash, then scored it 3 times with a razor, then put it directly in the oven.
40 minutes later, it turned out beautifully.
For comparison, here's a picture of the loaf from the first time I tried this same recipe.
That was still a good loaf, but today I got a better rise, a better crust, and a better overall shape.
The inside was great too, minimal large air pockets and a nice moist crumb.
Jameson wanted some right away for a sandwich, he toasted it and said it was amazing.
I couldn't tell a difference between this local rye and store-bought, but I don't have a very sophisticated palate, nor do I eat rye much. But it did taste very good, and I'm definitely pleased with the results.
Next I drove out to Whole Paycheck for a piece of cod for dinner, and also some other stuff that's hard to find elsewhere like flaky sea salt and fresh pre-grated parm for making more pesto this week. And I picked up some "everything bagel" seasoning because at some point I am making bagels, dammit.
Back home, lunch, then prepping cole slaw and lemon dill sauce for dinner, then meal prepping, then cleaning the bathrooms while Jameson worked on a bootlegged track for me so I can practice Stuff and Things. Then he had to give a class at 3pm so I typed this up and practiced trombone a little--a very little--and practiced steno.
At 4 it was time to prep potatoes for dinner, slicing them very thin but not thin enough to be chips, and tossing them in oil, spices, and herbs, cooking them in the oven for 40 minutes while I prepped the cod in toasted panko and seasonings. Kind of an unhealthy dinner, but at least it's all baked-not-fried, and the cod is good for you too.
After dinner Jameson's friend Clay came over so they could work through Christmas music together.
While they did that I packed my lunch, wrote a letter to my grandparents, had a glass of wine, transferred the bootleg music onto my phone, and air-tromboned along to Stuff and Things. Also don't worry, I'll also be using official mp3s, but sometimes it's good to have a variety of recordings and the bootleg adds context.
Nothing much special going on this upcoming week. I should hear the results of my interview in a week or two; otherwise I anticipate a normal work week.
Next week I'll finally get to make challah bread!
And I'll make more pesto for my friends, now that I've got the hang of it.
And there will be much practicing of steno and trombone. And much planning, and waiting.
I got up around 9:30 and had breakfast. It was a little blustery due to Elsa passing through, but otherwise the weather was just normal Florida weather.
I started assembling the chocolate filling after Jameson got up and while sipping my hot coffee.
It was cream, sugar, cocoa powder, vanilla, and butter.
I also added some instant coffee to help enhance the flavor of the chocolate (because I watch too much Food Network and they're always saying to add coffee to chocolate), but I added a little too much. Someone online had suggested between 2-4 teaspoons, and I went with two. But when I stop to consider that 1 tsp coffee makes about one cup, one would have been enough. It's not ruined, but now I can taste the coffee in there so it's become a chocolate coffee babka. Whuuuups.
When the filling was made I let it cool in the fridge, and rolled the brioche dough out on the counter. I tried to get it as thin as I could, but more practice is needed with that. Also the fudge ended up being a LOT of fudge, and it was pretty thick, so I found getting lots of swirls to be a little difficult. Oh well, it's a first try.
When the filling had been spread I rolled up my dough and chilled it for a minute, then cut the roll in half lengthwise and twisted the two halves together, cramming them into a bread pan. It looks nice...I wonder how it will turn out!
Then it was into the microwave with a hot mug of water to proof, while I ran to Target for La Croix and batteries and something for dinner tonight. I've never been deeply into seltzer water, but sometimes I get that craving for fizzy drinks. The nice thing about La Croix is, they don't add acid to it, so it doesn't hurt my stomach.
Back home we had lunch, then Jameson got to work on the Christmas production music he's doing for a friend while I kind of lazed around, feeling rather unmotivated. I did make two doctors' appointments, one for my PCP and one for the OBGYN, just because I'm due for regular exams. When the bread was ready I threw it in the oven, then forgot to put on the egg wash so pulled it out, then saw that the chocolate was running everywhere so opened the oven again to put a pan under the loaf in case of leaks. So now the bread probably has to bake for like 10 minutes longer, sigh.
While it was baking I wrote some letters to friends and family, and listened to some music related to Stuff and Things.
Finally the babka was done:
Looks pretty good! It was good that I thought to shove a sheet tray under the pan because chocolate leaked EVERYWHERE. Maybe next time, a different recipe for the filling so it won't go all over. Still, some babkas are like that, it's just your personal preference. This one looked great and tastes great too. I'm very happy with it.
I cut up half the loaf to bring to my coworkers (shhh don't tell, we're not supposed to be sharing food re: covid) and bagged the rest, then went into steno class. I still suck but felt glad that I'd practiced, I was at least able to keep up.
During our short class break I ran to the kitchen and started the preferment for a loaf of rye bread.
Chocolate babka is great and all, but I can't make a sandwich with it, you know?
After class while the preferment was finishing up I vacuumed and took the trash out, then assembled the rye dough.
It's the same recipe I used the last time I made rye bread, only this time I wanted to try the local rye that I got from Pennsylvania.
For some reason the dough was WAY too dry, I ended up having to add probably about 3-4 tablespoons of water to get the right texture. Maybe this new flour is just super thirsty? I kneaded it on the counter using olive oil instead of flour, and also dipped my hands in water because I felt unsure whether the dough was hydrated enough. It did seem to have the right texture (super gummy and sticky) so after a bit more kneading I popped it into a greased bowl and covered it with saran wrap. It's supposed to rise on the counter overnight, but I put it in the fridge to delay the rise because I'm paranoid that it'll overproof. I took it out to do it's thing right before we went to bed.
Despite that, at 6am when I got up to pee, I checked the dough and it was slightly over-risen. Sigh.
I'm going to have to make this a mornings-only recipe, not an overnight. I can't keep getting up at the asscrack of dawn just for this loaf.
I sleepily dumped it out and dropped a few tablespoons of caraway on top, then folded it three times, then shaped it on the fourth go.
I dropped it on a sheet pan covered in corn meal and put it in the dryer with a mug of boiling water to proof (when the microwave is not large enough for whatever loaf you're making, the dryer is a a great alternative). Then I laid back down in the guest bedroom so I wouldn't wake up Jameson, making good use of the weighted blanket in there.
I woke up in time to preheat the oven, eat breakfast, and prep the dough to go in.
I always want to take pics of this, but forget in the moment.
I brushed the loaf with an egg wash, then scored it 3 times with a razor, then put it directly in the oven.
40 minutes later, it turned out beautifully.
For comparison, here's a picture of the loaf from the first time I tried this same recipe.
That was still a good loaf, but today I got a better rise, a better crust, and a better overall shape.
The inside was great too, minimal large air pockets and a nice moist crumb.
Jameson wanted some right away for a sandwich, he toasted it and said it was amazing.
I couldn't tell a difference between this local rye and store-bought, but I don't have a very sophisticated palate, nor do I eat rye much. But it did taste very good, and I'm definitely pleased with the results.
Next I drove out to Whole Paycheck for a piece of cod for dinner, and also some other stuff that's hard to find elsewhere like flaky sea salt and fresh pre-grated parm for making more pesto this week. And I picked up some "everything bagel" seasoning because at some point I am making bagels, dammit.
Back home, lunch, then prepping cole slaw and lemon dill sauce for dinner, then meal prepping, then cleaning the bathrooms while Jameson worked on a bootlegged track for me so I can practice Stuff and Things. Then he had to give a class at 3pm so I typed this up and practiced trombone a little--a very little--and practiced steno.
At 4 it was time to prep potatoes for dinner, slicing them very thin but not thin enough to be chips, and tossing them in oil, spices, and herbs, cooking them in the oven for 40 minutes while I prepped the cod in toasted panko and seasonings. Kind of an unhealthy dinner, but at least it's all baked-not-fried, and the cod is good for you too.
After dinner Jameson's friend Clay came over so they could work through Christmas music together.
While they did that I packed my lunch, wrote a letter to my grandparents, had a glass of wine, transferred the bootleg music onto my phone, and air-tromboned along to Stuff and Things. Also don't worry, I'll also be using official mp3s, but sometimes it's good to have a variety of recordings and the bootleg adds context.
Nothing much special going on this upcoming week. I should hear the results of my interview in a week or two; otherwise I anticipate a normal work week.
Next week I'll finally get to make challah bread!
And I'll make more pesto for my friends, now that I've got the hang of it.
And there will be much practicing of steno and trombone. And much planning, and waiting.
