Cookie Baking

A little while back, I bought the Martha Stewart Cookie book. The lime meltaway cookies that I made from a recipe on a cooking blog I follow was based on the one from Martha Stewart's book. I wanted to make my way through lots of cookies (probably not all as a few of them require specialized molds). I started off with 3 - the Honey Florentines, the Gingersnap Palmiers, and the Cornmeal Thyme Cookies. I made these on Thanksgiving morning with the idea that I'd have some to give out to family later that day.

The honey florentines seemed a little bit off... too sticky and not crunchy enough. I wanted to try adding chocolate to them. It seemed like a good idea at the time... but then I realized that I didn't have enough time to let the chocolate harden enough so it wouldn't get smeared, or even (if I were overly ambitious) to attempt to temper the chocolate so it wouldn't melt at body temperature. So in the end, these were a failure. Lawrence and I ended up eating these.



The Gingersnap Palmiers were interesting. They weren't completely made from scratch as they called for frozen puff pastry dough. The sauce used to glaze the dough had raw grated ginger, molasses, and black pepper in it. After the dough was brushed with glaze and rolled up, it had to be wrapped and frozen for a few hours. Then, it was sliced. My first batch, I let it bake for slightly too long because I was pressed for time and had to shower. I was mad at myself for making such a stupid mistake. These failed too, but I still ended up eating them. I think the molasses glaze made them look darker and they weren't actually as burnt as they looked. I didn't take any pictures of these. I did bake more later, and those turned out beautiful. I brought some to Lawrence's family's Thanksgiving dinner. I also gave a bag to my parents when we went out for my brother's birthday. Sadly, I forgot to take pictures of the good ones!

Third was the cornmeal thyme cookies. I had to run out on Thanksgiving morning to buy the fresh thyme and dried currants used in these cookies. Other than those ingredients, these were a breeze to make. I used a medium grind cornmeal that I had in the fridge for a while. These cookies were surprisingly good, though the cornmeal was a little too coarse. I wrapped these up and gave some to my aunt and uncle as well as my parents. They don't look particularly great, but they were interesting to eat.



Lastly, today I tried making a classic chewy chocolate chip cookie. There are three kinds of chocolate chip cookies in the Martha Stewart book - soft and chewy, thin and crispy, and dense and cakey. I made the first because that's how Lawrence likes his chocolate chip cookies. At first I thought the butter might have melted too much before I started mixing in the sugar but the cookies didn't spread much so I guess not! They looked weird when taking them out of the oven - thick, brown along the bottom and edges, but undercooked-looking on top. What caused the thickness, I think, was the large sized chocolate chips I used. There was also an over-abundance of chips. I halved the recipe as I only had one cup of chocolate chips so I only made 16 cookies. Some of them also may have been a little large as the original recipe says it makes 3 dozen. Sorry the light in this picture is pretty bad. I would make color adjustments, but I don't think it would make these pasty-looking cookies any prettier.

Burned my Bread

I baked bread yesterday and I burned it.  It was either because the thermometer I used to measure the internal temperature was broken (the plastic melted when we stuck the magnetic back onto a too-hot oven door) or the inside of the oven was too hot.  I turned up the temperature to 500F because according to the oven thermometer I got, the inside of the oven takes a long time to heat up.  That itself may be due to the addition of the 2 large clay tiles I bake my bread on.  Being too hot could mean the sugars caramelized on the outside of the bread too quickly for the inside to finish baking.

I had actually hoped I would burn my bread some time soon.  I've under-cooked it so many times that I knew how to avoid that problem.  Now I know - instead of just checking the thermometer, I should check the look of the bread itself as well.

Rye Bread

I baked some rye bread last night.  This was with dough I had prepared nearly 2 weeks ago.  I'll probably bake the rest of it today as 2 weeks is the maximum they say you should store it.

The first thing I noticed was that the dough was very wet and sticky.  I also wasn't paying that much attention to the instructions so I forgot to dust the top of the ball of dough with flour before I started stretching the surface dough.  I also put it directly onto my peel (aka bamboo cutting board) with what was apparently not enough flour or cornmeal.  I should have put it on the counter first, making sure to throughly flour the sticky outside, then put a ton of cornmeal on the peel, and finally only put the dough on the peel when I was sufficiently ready.

Well, that wasn't the end of it there.  Only after I made cuts in the top of the dough did I realize it was sticking to the peel.  I slid a thin spatula under the dough, trying to cram more cornmeal there as I went.  Given that the dough was already rather formless and soft, it just started to deform more and more.  Plus, the cuts on top were spreading and starting to become part of the outer skin.  Finally I was able to slide it easily - and in the oven it went.

The fun didn't stop there - no...I had my cup of hot water ready to pour into the heated baking pan sitting in the oven.  For some reason I didn't pull the rack out, instead I thought it would be perfectly fine to pour the water into the pan through the upper rack (the one that the stone & dough were sitting on).  In my haste, I missed and ended up pouring hot water on the stone and the dough.  Uarahghggh. I tried to brush it off with my oven mitts, but it was hot in there.  The water was steaming from the heat of the stone, so I thought screw it and closed the oven door.  The water did evaporate pretty quickly, which was good.  I left the bread in for about...25 minutes I think.  The internal temperature was 205F when I took it out.

Now for the bread itself - it's got a nice brown crust.  The part where it split was not the place where I cut it.  Because of all the smooshing around, I turned out this weird shape.  The cornmeal on the bottom gets rather hard and crispy - maybe I should go for a finer ground cornmeal next time.  The inside is cooked through (yay!).  There are a few large holes, but the crumb is mostly small holes.  It tastes kind of like rye bread, but the flavor is not very heavy.  I didn't add any caraway seeds, which might make a huge difference.  Lawrence doesn't actually like caraway seeds.  Next time I'd like to try adding molassses for a dark, or maybe even marbled rye bread.

I've never eaten my bread toasted.  I tried putting some butter on it, but the bread needs to be warm for that to work (to melt the butter and all).  In the end, I go back to dipping slices of the bread in olive oil sprinkled with freshly ground sea salt and black pepper - YUM!

Last of the ABin5 dough

I finished off the last of the Artisan Bread in 5 min dough today. It was probably close to 1.5 lbs. I had to leave a little bit of dough that had dried out on the edge of one of the containers. This loaf I cut with a scallop pattern on top after I let it rest for at least an hour after taking it out of the fridge. While baking I used some tips I picked up from Peter Reinhart's book, The Bread Baker's Apprentice. I let the oven (including my roasting pan) heat up to 450F while the dough rested.

After sliding the dough in onto the tile, I poured hot water into the roasting pan so it would generate steam. We actually picked up a mist sprayer from Bed, Bath, and Beyond, so I used that to mist the sides of the oven and generate more steam. 15 minutes in I flipped the tile around to help even out the bread's exposure to the heat in the oven.

I think I opened up the oven to mist toooo many times. Nearly 30 minutes in, I stuck in the thermometer and the internal temperature was at ~160F. I needed it to be at 200F, so I upped the heat to 480F and left the thermometer in the bread to monitor the temperature. The alarm feature is awesome. :) The crust turned out a nice color, and this time I definitely slashed it deep enough.

I just tasted it, and I think that I over-handled this dough again. The holes are not as big as I'd like. The crust, although crispy on the outside, is not as thick and flavorful as the first bread I baked with the ABin5 dough. I'll have to think about this a bit more to figure out what I did. Perhaps it was the changes in oven temperature from constantly opening the door?