Category Archives: Taste

Sourdough 5

index

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introduction

I follow Toms suggestions as usual with a few modifications (www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough) T

his time I decideed to start in the early morning to make the stretchings in the evening and bake the second day morning.

Starting date and time: FridayJuly 13 at 7 am.

I  follow the rest of the procedure as with my fourth lavain that is.

The fourth levain breads were not fully cooked. My neighbour told me the bread I gave him was perfect after some time in the microoven.:) This time I must provide to  let the bread be in the oven the time suggested by Tom in his video, lowering the temp when uncovering the temp so it wont get burnt. And to get more acidity I have to let the dough in the refrigerator the time indicated by Tom.

 My sourdough page is readable at  http://www.kinberg.net/wordpress/stellan/sourdough_bread/

It looks like the full wheat flour absorb more water so I had s1 dl more water in the dough.

This is the  multipurpose bucket with lid I bought at the Swedish ÖB  and used in this bake.

 

This was my levain and dough mix calculated for 2 breads:

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Day 1. Friday.

Making levain – day 1

Levain ingrediences (made this 10 am Friday July 13)
( Same as the previous levain but started at 9 am day 1, instead of in the evening and I had a different wheat flour.) 

  • Solved 1 table spoon of starter
  • in 160 gr water (1.6 dl) with hands
  • Added 160 gram  full grain wheat flour (~2½ dl)
    (NB. I did not mix two sorts of flour like Tom do) 
  • 10:10 am Put the levain in the refrigerator in a covered my plastic  bowl to rest over the day (not the night :).

A beautiful day. I went out to make a long trekking in the wood. 🙂

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Create the dough

(started 7:20 pm Friday) 

So the levain matured during about 9 hours.

  • 7.20 pm.  Back home, I mixed all  the levain
  • in 6 dl water with hands
  • I added   450 gram wheat flour + 3 dl (175 gr) dinkel flour.  Should have been more as I had to add more flour later on. Read below under Day 2- Saturday.
  • 7.30 pm. Rest 1. 40 min rest in room temp in a plastic box  with lid.
  • I added 40 gram dry coarse salt before stretch 1 over the dough. (I add dry salt if the dough is humid, salt solution if the dough is to dry.)

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Stretching and resting –
creating protein network

  • 8:10 pm  stretch 1 with wet hands.
  • Added 40 gram dry salt  as the dough was humid.
    Maybe it was to much as I believed the dough was salty.
  • 8:15 pm rest 2 in my smaller multipurpose box with lid in room temp
  • 8.45 stretch 2 Getting slimy. The box is a little bit small to stretch in but I continue  in this box.
  • 8.50 rest 3 
  •  9.20 pm stretch 3. Still a little bit wet in the bucket. Maybe because the lid keep the humidity well. That should be good for the dough.
  • 9.30 pm rest 4
  • 10.00  pm stretch 4
  • 10.05 pm rest 5
  • Divided the dough in 2 parts on a floured surface.
  • Put each part in a saucepan and
  • 11 pm.  Put the dough in saucepans, put a lid on and move theme to the refrigerator to stay overnight.

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Day 2  Saturday

Final stretch  and shaping

  • 9:00 am. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • 9:30 am . 

I understood that the dough was still far to humid.
So I decided to make to  two more stretches and foldings with 30 minutes rest, adding rye flour (I like rye flour) I was nervous about this thinking sometimes if I had to throw everything in the garbage. But I insisted trying this rescue action. It was complicated to keep the hands wet while adding flour. I had to dry the hands each time I  poured flour over the dough. Puh. But I made it.

10.30 am The dough became less liquid and I continued to the fermenting stage below.

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Fermenting – producing  CO2 bubbles

  • 10:45 am I laid the doughs over oven paper in the stews.
  • 10.50 am.  Rest 60 minutes under lids over the Oven, set to  100 Celsius. 

I jumped over the basked and shaping step again as I have no baskets for this step.
I see no reason to do this extra step Tom does, as long as I let the dough ferment and grow enough in good warm temp. I were happy with the texture in my fourth  levain.

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Fermenting. 

I just planned to cut the doughs but forgot it again. 🙁

  • 11:50 am  cut the top of the dough

    .

  • Baking 
    Started 11:50 am

  • 11:50 am. bake 25 minutes in 260 degrees Celsius under cover
    Lower temp.  to 200 degrees Celsius.
  • bake another 35 minutes in 200 degrees Celsius without cover
  • 12:50 am The breads are now cooked one hour later, because of my extra stretches and the adding of rye flour. They look nice even if I forgot to cut the top of the dough. I burned myself a little bit again. nothing serious. 

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Cooling and tasting

My babies resting after the hot esperience under towel. Tonight at the evening news can eat and taste the breads! Yummie!!! I am optimistic. 🙂

edf

7:30 pm 

Sourdough 4

index

.

introduction

Starting date and time: Monday July 9 at 9 pm.
I start earlier as I am tired after the trip from Göteborg.

I repeat what I made in my third bake but with a different flour and bucket.

I follow again  Tom in his Youtube  video visible in www.kinberg.net/wordpress/stellan/sourdough_bread/#sourdough

It looks like the full wheat flour absorb more water so I had 1 dl more water in the dough.

This is the  multipurpose bucket with lid I bought at the Swedish ÖB  and used in this bake.

 

This was my levain and dough mix calculated for 2 breads:

.

Making levain

Levain ingrediences (made this 10 pm Monday July 10)
( Same as the previous levain but at 9 pm day 1 and a different wheat flour.) 

  • 160 gram  full grain wheat flour (~2½ dl)  in
  • 160 gr water (1.6 dl) and 
  • 1 table spoon of starter

9 hours in the refrigerator in a plastic  bowl  i laid in  a plastic bag.dough

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Create the dough

(started 8 am Tuesday, day 2) 

  • I usd Almost all  the levain (2 table spoons)
  • mixed in 600 gram (6 dl) water
  • with   450+400 gram wheat flour. (Should have been a little bit less (50 gr)  as this flour absorbed  more water.)
    2 hours rest in refrigerator in a plastic box  with lid.
  • A few gram dry coarse salt added during third stretch over the dough

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Stretching and resting –
creating protein network

  • 8.30 am  rest 1 in smaller box with lid in room temp (21 Celsius).
  • 10.30 stretch 1 with wet hands.
  • Added l dl water without salt (I were distracted by a phone call and I forgot therefore  to add salt in that water. Dry flour on the bottom of the can and hard flour grains in the dough. Less flour next time!
  • 10.35 am  rest 2 in smaller box with lid in room temp
  • 11.10 stretch 2 Getting slimy. The box is a little bit small to stretch in.
  • 8.35 am  rest 2 in smaller box with lid in room temp.
  • 11.45 Stretch 3 Stretched  the dough in a bigger plastic container as it was difficult to work in the smaller one. The dry flour grains disappeared. A nice slimy dough now.
  • 11.50 rest 4 in the smaller box with lid in room temp
  • 12.15 stretch 4. Still a little bit wet in the bucket. Maybe because the lid keep the humidity well. That should be good for the dough.
  • 12.20 rest 4 in the smaller box with lid in room temp
  • Divided the dough in 2 parts on a floured surface.
  • Put each part i a bowl and
  • 1 pm.  Put the bowls in the refrigerator in plastic bags.

The doughs should, after the stretching  part, have rest for at least 8 hours (“Over night” to  get acidity. But I didnt so the bread did not get the acidity of my previous breads.

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Final stretch  and formatting

I am tired today  and didn’t want to get the bread baked to late so I decided to start earlier,  after just a 4½ hour dough rest in the refrigerator. I think I will get a good sourdough anyway as I added to whole levain to the dough.

  • 5.30 pm. Took out the doughs from the refrigerator to rest 30 min in room temperature.
  • 6.00 pm . Took up the dough gently and stretch each dough without breaking it a few times.
  • got a desired  circular shape for both doughs

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Fermenting – producing  CO2 bubbles

  • 6.15 pm I laid  the doughs on the baking sheets.
  • I covered with lids.
  • I set  the  oven to 50 temp Celsius during the first 40 minutes rest to get a higher fermenting temperature and to max (270 Celsius) the last 30 minutes.
  • I let the  doughs rest totally 1 hour before the baking preparation:

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Baking preparation

I forgot this step.

  • 7.15 pm Cut the top of the dough

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  • Baking

  • 7.45. bake 25 minutes in 260 degrees celsius under cover
    The doughs grew three times, probably because I forgot to cut the doughs.
  • baked10 minutes in 260 degrees celsius without cover
  • I lowered the oven temp to 200 and held it so for another 15 minutes. I were afraid to get the bread to burned as I have the bread laying high in the oven. A friend of mine use to lower the temp too after a while in the oven.

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Cooling and tasting

The bread  should have cooledover a grid under a towel over night. but I could not avoid to open one of these as I had no bread at home. It is soft but the acidity is almost none. Most probably is it because I let the dough rest after the stretching only 4½ hours instead of 8 in the refrigerator . The taste is however like normal bread. Fully eatable. But I discovered the day after that the bread was not fully cooked. Maybe 35 minutes witout cover next time?

Sourdough 3

I try this time to make 2 breads.

I follow Tom in the  video I added in my sourdough page at http://www.kinberg.net/wordpress/stellan/sourdough_bread/

It looks like the full wheat flour absorb more water so I had some less flour in the dough.

I made levain yesterday night and had it in the refrigerator this night (8-9 hours)

This was my levain and dough mix calculated for 2 breads:

  • Levain 
    • 160 gram  full grain wheat flour
    • 160 gr water

I had the levain 8-9 hours in the refrigerator in a plastic covered bowl

  • Levain solution
    • 200 gram levain, that has been in the refrigerator this night (8-9 hours)
    • 200 gram water.
  • dough
    • 600 gram water
    • 450+400 gram full grain wheat flour.
    • salt solution
    • 22.5 g salt
    • 37.5 gr gr water

This time I remembered to wet my hand before every stretch and I got a slimy elastic dough.

Nice! It’s fun.

New mistake. 🙁 I had the dough in the basked covered with a towel for 1½ hours. It should now have been put in the oven. But I stretched it again and put it on a plate and covered it under a towel. Shit…. another hour of waiting. I am heating up the oven now anyway. So soon can I move the dough to the oven. It is 9.40 pm and  am sleepy.

The final result looks great however. I havent tasted it yet. But I presume it will have a good acid taste.

edf

Kumquat in brandy

I got a kumquat tree to my garden an d I decided to make my second Kumquat in brandy cook.  I had no brandy and money to buy it I spiced with with 99% alcohol I had it my home.

Inspired by the recipee at http://allrecipes.com.au/recipe/13971/brandied-cumquats.aspx

I did it this way:

This is my kumquat plant with ripe kumquats 
The tree had 580 gram kunquat fruits

 

I picked all the fruits with a fork to allow sugar and fruit liquid to move out and in

 

I let the fruits be in boiled water 1 minute to kill fungii spores No image with this fruit cleaning process.
I covered the fruits with water and boiled the fruits with 600 ml sugar 
The 600 ml sugar I made the firts boil with. I boiled the fruit  tender for 30 minutes.
After the first 30 min cook, I separated the tender fruits from the liquid.
I put the ligquid (it is very tasty) in a bottle to be placed in the refrigerator to be used later as a flavour in sprinkling water.
I prepared a syrup with 1 liter water and 1 kg sugar.
I covered the cooked fruits with the syrup I made and let the frutis cook for another 40 minutes.
I  cleaned 4 empty glass  containers,

added 2 spoons 99% alcohol in each one and closed the containers. 

 
The containers with the kunquat in alchol are kept for 2 weeks in room temp.  

Time to reap the basilica

We dont have that much heat and Sun here in Sweden to be able to have a lot of nice smelling basilica bushes. I were able to grow up two of them this spring and summer. They became relatively big. See below.

The sun has been shining and giving my Basilica groth and wealthy and beatiful smelling leaves.

I dedicate a part of  the song of the Sun by S Franciscus to this reap.

“Ad te solo, Altissimo, se konfano,
et nullu homo ène dignu te mentovare.
Laudato sie, mi’ Signore, cum tucte le tue creature,
spetialmente messor lo frate sole,
lo qual è iorno, et allumini noi per lui.”

( Source:  Cantico delle creature )

This is my second plant still soon to be reaped

Below is my first and biggest plant, half reaped. I decided to grind leaves with pinoli nuts and a little salt and frieze it into cubes. The cubes will be thawn, mixed with olive oil, parmesan and garlic when its time for dinner. I hope it will work out well and we will be able to enjoy the basilica.

A tasty tagliatelle with  nice smelling pesto

dav

Coffee liquor

Introduction

This is a typical Italian liquor. The  recipe was given to us by Giovanna Benelli, Dovera, Cremona. 

Ingredients for a liquor with 20%  alcohol.

  • Espresso coffee 250 g
  • Italian espresso coffee machine (We used a Bialetti)
  • Sugar 900 gram
  • Alcool (we used 99% alcohol) 400 ml
  • Bottles for 2 liter
  •  
  • Procedure

  • Prepare espresso coffee with 250 gr coffee.
    You should get about 1.6 liter espresso coffee 
  • to the warm coffee add
    • 900 gram sugar
    • vanilla powder (about  1 gram)
  • Cool the coffee
    • measure the colume of coffee
    • add 400 ml  alcohol
  • Put in bottles
  • and let rest about 1 month
  • Serve ice cold

Merry Christmas

These are photos taken in Palermo two days ago (middle and right)
and in my home tonight (at the left). Typical sweeties from Italy on the left, Strufoli behind, mandle sweeties and a Cassata cake are our Christmas dessert. Our Christmas tree is a set of wild flowers. In the middle you see typical Sicilian marzipan candies made like fruites and on the right the Palermo opera house, Teatro Massimo. Well, this is my Christmas.

I wish you all a Merry Christmas!
Stellan

 

Un bicchiere di vino fa bene, due no

Vino fa bene in quantita limitateUn bicchiere di vino fa bene, due ti fanno male. Questo si legge oggi su Metro di Göteborg. Un bicchiere di vino rosso é rilassante sia per lo stato d’animo che per la circolazione sanguigna mentre il secondo bicchiere subito aumenta il battito di cuore e aumenta lo stress.Â
– Ci siamo stupiti che l’intervallo di dose fosse cosí ristretto. Pensavamo che si potesse bere alcuni bicchieri prima di avere queste conseguenze, dice Jonas Spaak, ricercatore e medico all’ospedale di Danderyd. Ha fatto questo studio su 13 persone che hanno bevuto tre bicchieri di vino in tre diverse occasioni. Un bicchiere di 155 millilitri non dava nessun effetto sul sistema nervoso simpatico. Ma dopo il secondo bicchiere di vino rosso é aumentato il battito cardiaco e la circolazione sanguigna. 

Io personalmente preferisco mezzo bicchiere a pranzo perché con un bicchiere sento gli effetti rilassanti menzionati sopra, effetti che non voglio sentire. Non voglio abituarmi a questo effetto e magari diventarne dipendente.

Italiensk fisksoppa

En av mina favoriträtter Är italiensk tomatiserad fisksoppa. Jag följer inte något recept till punkt och pricka utan utgår från vissa grundregler och sedan så improviserar jag. Idag körde utan lök (hade ingen) och prövade med några salviablad i.

20071201-02 Fisksoppa20071201-01b Fisksoppa20071201-03 Fisksoppa20071201-04 Fisksoppa20071201-05 Fisksoppa

Jag brynte vitlök gyllengul med peperoncino i lite olivolja sedan slängde jag i körsbärstomater, en tomat i bitar och persilia. Den här gången lämnade jag den brynta vitlöken kvar. Efter någon minut la jag på en bit kolja och en bit lax. På fisken hällde jag till sist en deciliter krossade tomater och ett halvt glas vitt vin. Givetvis, 5-6 kaprisar i salt fick ge sälta och ytterligare krydda åt rätten. Efter 20 minuter satt jag till bords och åt fisksoppa med vitt bröd. Hmmm tillsammans med ett glas vitt Mauro Chardonnay Puglia.

Italiensk fisksoppa är en lättlagad rätt som dessutom är lättsmält. Man kan ta en del av såsen till pasta men jag kände inte för det idag. Efteråt åt  jag kiwi och druvor. Det fick räcka till lunch.

Observera att italiensk fisksopp är mer som en svensk gryta. Och ni missade väl inte senaste Solens mat?