My lox bagel sandwich is better than yours.
- 600 g AP or bread flour (4 1/4 cups)
- 100 g fine semolina (durum) (3/4 cup)
- 12 g salt (kosher, sea, or unrefined) - volume varies*
- 18 g sugar - about 1 Tbsp + 1 tsp
- 4 g yeast (3 g if using the fridge method) - 1 - 1 1/4 tsp, about half a packet
- 455 g cool water (about 2 cups)
- 1-2 Tbsp olive oil
- spray oil
*Volume per weight of salt varies greatly by the type of salt. Here are some conversions for the 12 g of salt needed:
- 2 tsp table salt
- 2 1/4 tsp Morton’s kosher
- 4 1/4 tsp Diamond Crystal kosher
- 2 3/4 tsp coarse sea salt
Whisk dry ingredients together in mixer bowl until well-distributed.
Make a well in the middle of the dry ingredients. Pour in the water. Add the oil on top. Spray the dough hook. Mix on low speed until everything comes together, scraping down or smacking the sides of the bowl to get all the flour incorporated. Mix until it mostly clears the sides of the bowl. Leave to hydrate for 20 minutes.
Mix again on low speed, adding just a bit of flour if it looks way too sticky (a little stickiness is good). Bring the speed up to medium, and knead for 5 minutes. Raise the hook up, reposition the dough, and knead again for 5 minutes. Oil your hands, pull the dough out of the bowl, spray the bowl with oil, form the dough into a rough ball, and place back into the bowl. Spray the top of the dough with oil. Cover bowl with plastic wrap.
Let rise in warm place for an hour, cool place for 2 hours, or fridge overnight. If fridged, let come up to room temperature for at least an hour the next day. The longer and cooler the rise, the more flavor you get from the dough.
Turn dough out onto floured board in oblong shape. Cut into 3 roughly equal pieces. Form each into a fat disk, then pull and fold and pinch and form into a vague boule with a smooth top skin (see books and internet for technique). Flour, spray with oil, cover with plastic, let rest for 30 minutes or more. If your kitchen is colder than 72F, you might want to get the oven going early to warm things and help the dough loosen up.
Flatten a dough ball gently. Roll or stretch out to 12 inches or more. If it feels like it wants to resist you, let it rest another 5-15 minutes. Place on greased pizza screen, sheet pan, or parchment. Top expediently. Bake in 450-500 degree oven, on a preheated pizza stone if possible, until cheese is bubbly and crust begins to color.
Chicken curry tonight. Anyone have a favorite recipe?
when’s that again?
Sunday? Pretty sure.
Bo ssam - simmered pork belly, red leaf lettuce, Korean pepper, green onion, kimchi, ssamjang. Rice on the side.
No one reminded me to take a picture of my larb! >:O
Oh well, I’ll have more tomorrow. Maybe I’ll remember then.
Nice name. o_O
First meal of the new year: fried egg on rice with fried garlic, green onion, nam prik pla (Thai chiles in fish sauce), hoisin sauce, and sambal oelek (chili sauce). Regrets leading and to follow.
Gyudon (Japanese beef bowl, ala Yoshinoya) for dinner, with simmered pea greens/tendrils, and sliced Korean pepper, on rice. No picture because I was too hungry, but there are enough ingredients left for at least 4 more bowls.
There will be pictures soon!
Oops, I forgot the pickled ginger! Damn.
So. Tempura. Asparagus and cauliflower, maybe onion rings, jalapenos? And then either mixed seafood (tiny squid, scallops, mussels, whatever’s in that frozen mix) or pieces of tilapia? I can’t decide. Help me decide.
Oh! Maybe also fried cheese. :D
Forgot to mention: best pizza dough I’ve ever made.
Pizza! With smoked mozzarella, oyster mushrooms, asparagus, shallots, and tomato sauce.
Semolina pizza dough:
- 3.5 cups bread flour
- 1.5 cups semolina
- 1 Tablespoon sugar
- 3 teaspoons salt (Morton’s kosher - increase for Diamond Crystal, decrease for table salt)
- 1 teaspoon instant yeast
- 1 3/4 cup cold water
- 2 Tablespoons olive oil
Mix together the bread flour, semolina, sugar, salt, and yeast in a stand mixer bowl. Add the water and oil, and mix with the dough hook until the dough comes together and pulls away from the sides of the bowl. Pull it off the hook and let it sit in the bowl for 20 minutes to hydrate.
Spray the dough hook with oil to keep the dough from climbing it, and knead the dough on setting 2 for 8-12 minutes to develop the gluten, until the dough is smooth and clings together more than it sticks to the bowl or your hand. Move the dough to a greased bowl or bag and refrigerate overnight.
The next day, take the dough ball out of the fridge and onto the floured surface you’ll use for forming the pizzas (I used a mix of semolina and flour as dusting). Cut it into quarters - four pizzas worth - and form each into a boule-style ball. Then press out each ball into a disk as much as it will allow. It will want to spring back while it’s cold. Spray the tops of the dough disks with oil and cover with plastic wrap. Leave to rest for 2 hours.
Preheat the oven with a pizza stone, inverted large cast iron skillet or griddle, or flat sheet pan, to 475 for at least 30 minutes. Roll out and stretch the rested dough into 10-12” pizzas. Brush with olive oil. Top conservatively. Bake until the cheese is bubbly and the outer crust begins to turn golden.
Super-ultra-deluxe udon. Dashi-soy broth, kombu, shiitakes, fried tofu, soybean sprouts, red pepper, green onion, tempura puffs, and bonito flakes.