Overnight White Forkish Bread

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The first experiment with the Dutch Oven was simply awesome and the next experiment with the Forkish recipes was the Overnight bread – a crusty, full-flavour, bread that has a richer flavour thanks to the overnight rise. I’m way behind my posts and it’s now getting embarrassing to tell people that they will have to wait to get the recipes. So I’m going to skip all the story-telling and dive into the recipe-telling. Here goes:
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Saturday White Forkish Bread

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I’ve been drooling looking at all the crusty airy loaves on Artisan Bread forums and wondering when will I ever be able to get there. It’s been 8 months since I started baking and I must have baked over 100+ different loaves and most of them have made baking easy thanks to the butter / olive oil or the milk / eggs that have gone in. While the no-knead breads have built my confidence, I knew I was missing something. And, thanks to the Artisan Bread Bakers group on facebook, I learn’t a term – Forkish bread – essentially recipes from Ken Forkish. And I learn’t that his recipes need a pre-heated Dutch Oven. So, I invested in one and it landed home on a Friday. And as if the Universe was conspiring to help me bake one of Forkish’s breads I noticed one of his beginning recipes was a Saturday bread. This was a recipe that you start with a little early in the morning and have ready by lunch time. Was delightful. Here it is:
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Mini Frittata's

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It was one of the days when I felt like eggs for breakfast and somehow the thought of sunny sides up or scrambled eggs or an omelet didn’t sound good enough. I quickly rummaged the fridge and i found some chirizo’s and some pitted green olives. While I set them up on the counter, I thought I heard some sun-dried cherry tomatoes call out to me. 🙂 I scanned the shelves again and found some dried oregano too. So I quickly sliced one chorizo and sauteed them lightly in a non-stick sauce pan. I divided these into 2 portions and got them to fit into 2 silicon pancake moulds. I then poured 2 beaten eggs into the moulds and seasoned them with salt and pepper. I then tossed in equal portions of the halved green olives and the sun-dried cherry tomatoes into the 2 moulds. I finally dusted the surface of the eggs with some oregano and then covered them and let them cook on a low flame for about 5 minutes. I like my eggs wet and if you want your set – you might have to let them stay for some more time. Here they are. They went well with last night’s milk pull-apart rolls.
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Mini Frittata’s

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It was one of the days when I felt like eggs for breakfast and somehow the thought of sunny sides up or scrambled eggs or an omelet didn’t sound good enough. I quickly rummaged the fridge and i found some chirizo’s and some pitted green olives. While I set them up on the counter, I thought I heard some sun-dried cherry tomatoes call out to me. 🙂 I scanned the shelves again and found some dried oregano too. So I quickly sliced one chorizo and sauteed them lightly in a non-stick sauce pan. I divided these into 2 portions and got them to fit into 2 silicon pancake moulds. I then poured 2 beaten eggs into the moulds and seasoned them with salt and pepper. I then tossed in equal portions of the halved green olives and the sun-dried cherry tomatoes into the 2 moulds. I finally dusted the surface of the eggs with some oregano and then covered them and let them cook on a low flame for about 5 minutes. I like my eggs wet and if you want your set – you might have to let them stay for some more time. Here they are. They went well with last night’s milk pull-apart rolls.
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Sea Salt dusted Onion and Rosemary Focaccia

IMG_2013 It’s been a while since I’ve been experimenting with whole wheat loaves and they’ve been elusive. There are a few that make me feel I’m beginning to get a handle on them and then there are a few that make me want to tear my hair out in frustration. So, to get over the whole wheat hangovers, I indulged in one of my favorite Italian flat breads – the focaccia. Focaccia – with its soft springy texture and it’s gorgeous dimpled surface. I’ve always loved it for the sheer simplicity and the liberty it provides to play with the toppings. Every time I baked one, I’ve always felt like the surface was a canvas on which I could paint and plant ingredients to create something I’ve never created before. And best of all, this is a whole lot easier than it looks. Here goes. (more…)

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