Wednesday, August 1, 2012

August Full Moon. Lammas.

The August full moon is known as the Full Green Corn Moon, Full Red Moon and Full Sturgeon Moon.
I hope everyone has clear skies, so they can enjoy the full moon. :-)

Rosemary Diamante Bread

21 grams dry yeast 
3/4 cup warm water
3/4 cup milk at room temperature
1/4 cup olive oil
3 T finely chopped fresh rosemary
1 T salt
About 4 cups unbleached all-purpose flour
1 t coarse sea salt

By Hand: Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt and flour and stir into the yeast mixture in 3 or 4 additions. Stir until the dough comes together. Knead on a floured surface until velvety, elastic and smooth, 8 to 10 minutes. It should be somewhat moist and blistered.

By Mixer: This recipe is slightly large for the mixer (perhaps not as I've pared down the ingredients--you tell me if this is a problem — I always do it by hand) so you'll have to stop and push the dough down frequently while the mixer is kneading it. Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the milk and oil with the paddle. Combine the rosemary, salt and flour and add to the yeast mixture. Mix until the flour is absorbed, 1 to 2 minutes. Change to the dough hook and knead on medium speed until velvety, elastic, smooth and somewhat moist, about 3 minutes. Finish kneading briefly by hand on a lightly floured surface.

By Processor: Make sure your processor can handle the volume of this dough. Even when done in 2 batches, there will be about 2 cups of flour plus liquid to be processed. If you have a large-capacity machine, use a dough blade. Stir the yeast into 1/4 cup warm water in a small bowl; let stand until creamy, about 10 minutes. Place the rosemary, salt and flour in a food processor fitted with the dough or steel blade and process briefly to mix and chop the rosemary. Stir the oil into the dissolved yeast. With the machine running, pour the yeast mixture, cold milk and 3/4 cup cold water in a steady stream through the feed tube and process until the dough gathers into a ball. Process 45 seconds longer to knead. Finish kneading by hand on a lightly floured surface until smooth, velvety, elastic and slightly moist, 2 to 3 minutes.

First Rise: Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1-1/2 hours.

Shaping and Second Rise: Gently punch the dough down on a lightly-floured surface but don't knead it. Cut the dough in half and shape each half into a round ball. Place the loaves on a lightly floured peel or a lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled).

Baking: Heat the over to 450 F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaves onto it. Just before you put the loaves in the oven, slash the top of each loaf in an asterisk with a razor blade (I use a sharp knife but the lines aren't as crisp as they could be). (This is also a good time to bless the loaf—I say something along the lines of "By north and south, by east and west, this loaf is blessed.".) Sprinkle half the sea salt into the cuts on each loaf. Bake 10 minutes, spraying 3 times with water. Reduce the heat to 400 F and bake 30 to 35 minutes longer. Cool completely on racks.

Resources:Field, Carol, The Italian Baker, Harper Collins 1985

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