(Practically Perfect) Ciabatta with Sausage and Corn Chowder

I stumbled upon this recipe early last summer and since then, it has become an absolute staple at my house. Keith and I agree. It's practically perfect for just about everything we eat that involves bread.

This makes enough dough for two large loaves. Typically, I make one large loaf and two smaller, "one-meal-for-two" loaves. (We do a lot of eating for two around here these days.) Occasionally, I make four personal ciabatta buns...or any combination of the above.
You get the picture.

I follow this recipe to the gram...and I have never had anything less than "practically perfect" results.
(The olive and cheese mini-loaves make a great Italian sandwich...with proscuitto, provolone, salami, fresh basil leaves and roasted red pepper spread...just sayin')

Ciabatta

500 grams of bread flour
2 tsp bread machine yeast
15 grams salt
Between 450-490 grams of warm water (I always use 490 grams - I live in Alberta. It's dry here.)

Measure ingredients in the largest bowl of mixer. Have both the paddle and the hook attachments at the ready.

Use the paddle attachment and beat at speed 4 until mixture starts to climb the paddle. (About three minutes.) I might add that you really DO NOT want to walk away at this point, or the batter will crawl up the paddle and into the guts of your mixer. When it starts to happen, it happens QUICKLY.

Remove paddle (I would suggest that you wash it immediately because this batter hardens to something akin to industrial cement.) Let stand for 10 minutes.

Attach the hook to the mixer and mix on speed 6 until the dough has completely come away from the sides of the bowl - and then a little longer. Seriously...you will probably have to sit on the counter and hold the mixer down because it hops all over the damn place. This whole step usually takes about seven minutes. Dough will be very wet.

Lightly coat a bowl with vegetable oil (I use spray oil) and pour dough into bowl. (Yes, I said pour. Did I mention this was a really wet dough?) Cover and let stand until doubled in bulk. (1 1/2 - 2 hours)

Turn dough onto a floured surface (it is still very wet) and divide by half (for two large loaves), quarters (for four, "one-meal-for-two" loaves), or eighths (for eight buns). Transfer the portions to a couple of baking-stone-sized sheets of parchment paper. Then, shape the loaves...You will probably want to sprinkle a little flour on them and coat your fingers...use a light touch and just kind of "shift" the dough into the shape you would like it to be. Then poke it with your fingers so that the air bubbles pop...Cover and let stand for another rise...at least 45 minutes.

After dough has risen again, lift and flip one more time. Re-poke. Sometimes, I sprinkle the loaves with cracked pepper, sliced, garlic-stuffed green olives, cheddar and/or parmesan cheese and a light sprinkle of garlic powder. Or...chopped fresh rosemary and thyme...whatever your heart desires, really. Transfer to a baking stone in a 400 degree oven.(For a nice thick crust, add water to a pan on a lower shelf or spray the sides of the oven with water to create a nice bread sauna.)

Bake until golden brown and transfer to wire racks to cool.

One of the best ways to eat this bread is just-out-of-the-oven with a hearty bowl of soup. This stick-to-your-ribs chowder is one of Keith's favourites...I am making it today to placate him because he's likely going to realize that my friends and I have made a pretty big dent in his bottle of espresso flavoured Vodka (also, his favourite).

Sausage and Corn Chowder with Cheddar

2 Tbsps olive oil
3 Tbsps chili powder
Salt to taste
Pepper to taste
1 large onion chopped
6 cloves of garlic minced
2 small cans of cream corn
1 large can of black beans
1 roasted red pepper chopped
3 or 4 cups of frozen corn
½ cup green onions
½ cup fresh parsley chopped fine
1 pkg. fresh chives, chopped
1 can 4-oz. diced green chilies, drained
2 oz jar pimientos, chopped
4 large spicy sausages grilled (chorizo or hot Italian work well)
3 cups chicken broth or bouillon
1 cup whole milk
½ cup of sour cream
1 cup (4-oz) Cheddar cheese, shredded

Sautee onion and garlic in olive oil with half of the chili powder
Add creamed corn, chilis, pimentos, and salt and pepper.

Add other ingredients except sour cream and cheese. Once vegetables are tender add sour cream and simmer for 5 minutes. Remove from heat and add cheddar cheese to individual portions before serving.

This is what I was referring to when I said, "a pretty big dent". ;)

Summer Saturday Sleepovers and Sesame Buns

It goes without saying that Saturdays are my favourite days of the week. Sunday awaits with all it's slothful potential...and the fifth and final day of the work-week is just a memory. Also...Saturdays are the days that Lauryn and Jude most often come for sleep-overs.

Today was a glorious late-summer Saturday...warm and still. The leaves are just barely starting to turn, the lawn is lush and thick and the blue jays were cooing with delight over the peanuts waiting on the ledge of the deck.

Bear with me as I wax poetic...but today was such a perfect day I can't help myself. Lauryn and Jude arrived around 5:00...we made a hop-scotch on the walk and the two of them ran around the yard and played happily in the sunshine. We left only briefly - on a mission to get a "Smurfette" toy (yes, I let them have Happy Meals and no, they did not have the much coveted Smurfette). We came back and ate without plates outside. We made orange Jell-O, ate little bowls of strawberries and blueberries had ice cream floats for dessert. Two, brightly coloured, hot-air baloons floated lazily above us...close enough to delight and frighten the kidlets with the hiss of the flame. They called out and waved, watching them until they sank below the tree line.

After the little angels were scrubbed, smooched and tucked in for the night, I decided to give brioche a whirl...

Just for Keith...for putting up with us all day and for the awesome burgers we are going to eat tomorrow.

Here is the most promising recipe I have been able to find. Touted as the "best-ever" brioche and lifted from the New York Times. After weeks of searching...I think this might be IT...the Holy Grail of yeast creations. The soft, sweet, sesame bun that Keith pines for every time we make burgers...


Light Brioche Burger Buns
Recipe from the New York Times via Comme Ca restaurant in Los Angeles
Makes 8 (4 to 5-inch) burger buns

1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Black and white sesame seeds and/or poppy seeds (optional)

DIRECTIONS:

1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper – but bread from hand always tastes and feels better than bread from machine) You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

I followed the recipe with no changes...The dough is lovely and soft and a little tacky to the touch...a pleasure to bat around a little bit.

The second rise has brought me to 11:00 pm...so I'm going to set my trusty iPhone alarm for 1:00 and I'll wake up to bake them. They should still be warm when Keith gets home from work. (Domestic Goddess..oh, YEAH.)

2:00 am update: They sure LOOK like they could be the Holy Grail...


I love it when a plan comes together! This is a great recipe...the buns are sweet and soft, with a light texture...good yeasty flavour...now...for the ultimate burger! Stilton and thick cut bacon with fresh tomatoes, avacado, carmelized onions and pea-shoots.