Pamela Toman

Bread

Ciabatta

This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.

A variant of this recipe is pan de cristal.

Ingredients Step
250 g. bread flour
250 g. water
1/4 t. yeast		 Mix. Cover. Let sit overnight.
500 g. bread flour
313 g. water
2 t. yeast
18 g. salt
35 g. olive oil (add second)		 Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier.
Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes.
Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes.
Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes.
Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment.
Stretch slightly and bake for 20 minutes.

Source: Will

Ciabatta was published on 17 August 2023.

Thyme Buttermilk Biscuits

Makes four small biscuits.
Ingredients Step
Preheat oven to 400 degrees.
1 c. flour
1 t. baking powder
1/8 t. baking soda
1/4 t. salt
1/2 t. thyme, dried		 Combine.
3 T. butter, cold Cut into dry ingredients.
1/3 c. buttermilk Add. Blend with fork until just combined.
Knead a few times. Pat into square and cut 4 pieces.
Bake 10-12 minutes until golden on bottom.
Source: unknown

Thyme Buttermilk Biscuits was published on 17 August 2023.

Recipe uses: buttermilk

Fridge Bread

This is the bread recipe that makes ~3 loaves over the course of a week or so. It lives in the fridge that week. I shared it with Tim's family. I also baked it for Tiffany.
Ingredients Step
900 g. AP flour (truly)
680 g. water, lukewarm
18 g salt
1.5 T yeast		 Either mix by hand in the largest soup pot to combine, or beat at medium speed for 30-60 seconds and transfer.
Cover and let rise at room temp for 2 hours.
Refrigerate for at least 2 hours (and up to ~7 days).
To make bread: Grease your hands and pull off 1/4-1/3 of the dough (softball- or grapefruit-sized). Work it into a ball or log. Place it on parchment. Flour the top and cover it; let it warm to room temperature and rise (maybe 60 minutes). Preheat the oven to 450 degrees.
Slash the bread. Place in hot oven. Steam-bake it such that it's in the oven for 25-30 minutes, until it is a deep golden brown and 190 degrees.
Source: King Arthur ("No-Knead Crusty White Bread")

Fridge Bread was published on 16 August 2023.