DOUGHS AND CRUSTS
Dumpling Wrappers
Inspired by @butt.erhand dumpling recipe and adapted to incorporate the author’s german heritage of flavors and accessible produce
240 g. Plain APF (all purpose flour)
140 ml. Hot water
Combine into a rough dough. Knead until no-longer sticky and lightly elastic. Form a ball and allow the dough to rest, covered, for 30 minutes. Section into 4 and roll into a log. Cut each log into 10 pieces, or roll out to ¼” sheet and cut with the rim of a cup or a cookie cutter to form 2” circles. Stuff with 1 tsp. Filling of choice. Crimp edges on a diagonal and crimp by folding thrice on each side towards the center, pinching each fold against the back of the dough. Freeze at least 15 minutes, or until desired time of use.
To cook: pre-mix 1 TBSP miso paste and 1 cup water until fully dissolved.
heat the skillet with vegetable oil and place dumplings flat side down against the pan. Fry 2-3 minutes, or until the bottoms are crispy and golden brown. Add miso broth until the bottom of the pan is just covered, and place a lid on the pan. Steam for 5-7 minutes, or until the dumplings have a soft sheen on the tops. Remove lid and allow to re-fry bottoms (1-2 minutes).
Pasta Dough
350 grams all purpose flour
200 grams eggs
On the counter, center your flour and create a deep well. Pour your eggs into the center and whisk gently with a fork to break the yolks. Once the eggs have become partially homogenized, begin introducing the flour from the inner edges with your fork, incorporating towards the center. As the flour incorporates, begin pulling the flour from the edges further until the flour is fully incorporated into the eggs. A shaggy dough should form at this point. Begin folding the edges in, picking up any loose flour. Once the dough holds, begin kneading. Knead for ten minutes. The dough should spring back to the touch and feel elastic but not tough. Cover and allow to rest in the fridge for an hour.
For pasta machines: split dough into four sections and flatten into a long rectangle. Feed through your pasta machine starting with the widest and ending with the thinnest. Once your dough is rolled to appropriate thickness, feed through the desired roller attachment.
By hand: lightly flour your work surface and a rolling pin. Roll to approximately ½” cm. Generously flour the top and smooth into the dough, then fold the dough in half. Repeat this flour then fold three more times, maintaining the direction of the fold. (if you fold left to right, continue to fold left to right. If you fold top to bottom, continue in this way). With a large french knife, cut strips perpendicular to the fold at the desired width.
Loosely shake pasta and dust with flour once more. If you’re ready to cook, place into boiling water and cook until the noodles float. If you’re storing them, spiral the noodles into portion-sized nests. Noodles will last in the fridge for up to three days and in the freezer for up to four months.
PIZZA DOUGH
454 g. water, lukewarm
11g sugar
9g active dry yeast
18g salt
25g olive oill
720g All-Purpose Flour
Dissolve the sugar, yeast, and salt in the lukewarm water and olive oil. Add the flour to yeast mixture - adding more as necessary to make a soft, smooth dough. Knead the dough until it's smooth and elastic, about 7 to 10 minutes.Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan. Let the dough rest several times to relax it and make it more cooperative.
Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment. Preheat your oven to 450°F. While it's heating, get out your toppings, which you've prepared ahead. Brush each crust with a bit of olive oil and top as you like.Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.
GRAHAM CRACKER CRUST
GRAHAM CRACKER CRUST
1 package of graham crackers
6 TBSP salted butter
½ c. white sugar
1 tsp. Salt
Crush graham crackers into a fine crumb - don’t over crush into a powder, this will create a gummy crust. Fully melt butter and mix together crumbs, butter, salt, and white sugar. Press into a 9” pie tin, approximately ¼” thick. Par bake at 350 for 12 minutes. Allow to cool before adding your filling.
BUTTER PIE CRUST - SWEET OR SAVORY
BUTTER PIE CRUST - SWEET OR SAVORY
300 g. (APF) All-Purpose Flour
1 tsp. salt
2 sticks (227g) butter, cold
90 g. ice water (less if it’s not humid, more if it is)
Whisk together the flour and salt. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots or pieces break off easily, add a bit more water until it's totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
NO- KNEAD CLASSIC SANDWICH BOULE
1 g. Active dry yeast
8 g. Salt
300 g. Water
Combine flour, yeast, and salt in a medium bowl. Add water and mix with a wooden spoon until just incorporated. Cover and place in a cool dark area and allow to rise for 16-20 hours. After the first rise, fold and turn dough in the bowl four-eight times, just until the dough begins to resist your touch. Re-cover for second proof for a total of 95 minutes. After 45 minutes, preheat the oven and dutch oven simultaneously at 475 for 30 minutes. After preheating dutch oven and oven, lightly dust the bottom of the dutch oven and turn in the dough. Bake covered for 30 minutes and uncovered for 10 (a total of 40 minutes). Remove from the oven and allow to cool.
Store at room temperature in a bread towel for up to 5 days.
NO KNEAD - LEMON ROSEMARY BOULE
Bread dough :
400 g. Bread flour
1 g. Active dry yeast
8 g. Salt
250 g. Water
15 g. Fresh rosemary, brined
20 g. Brined lemon peel
50 g. honey
Brined lemon and rosemary :
1 lemon
four stems of rosemary
⅛ c. white sugar
⅛ c. table salt
Peel one lemon, making sure to avoid any white pulp. Julienne into small slivers. Remove rosemary from stems and roughly chop. Mix together salt and sugar in a small, sealable bowl or jar. Place both the lemon and rosemary into the salt and sugar mixture and thoroughly coat by stirring and shaking. Allow to rest 24hr. Drain excess liquid before use.
Combine flour, yeast, and salt in a medium bowl. Add water, honey, and brined lemon/ rosemary mixture and mix with a wooden spoon until just incorporated. Cover and place in a cool dark area and allow to rise for 16-20 hours. After the first rise, fold and turn dough in the bowl four-eight times, just until the dough begins to resist your touch. Re-cover for second proof for a total of 95 minutes. After 45 minutes, preheat the oven and dutch oven simultaneously at 475 for 30 minutes. After preheating dutch oven and oven, lightly dust the bottom of the dutch oven and turn in the dough. Bake covered for 30 minutes and uncovered for 10 (a total of 40 minutes). Remove from the oven and allow to cool.
NO KNEAD SEEDED BOULE
400 g. Bread flour
100 g. Hemp hearts
50 g. Chia seeds
20 g. Caraway seeds
10 g. Poppy seeds
1 g. Active dry yeast
8 g. Salt
300 g. Water
50 g. honey
Combine flour, seeds, yeast, and salt in a medium bowl. Add water and honey mix with a wooden spoon until just incorporated. Cover and place in a cool dark area and allow to rise for 16-20 hours. After the first rise, fold and turn dough in the bowl four-eight times, just until the dough begins to resist your touch. Re-cover for second proof for a total of 95 minutes. After 45 minutes, preheat the oven and dutch oven simultaneously at 475 for 30 minutes. After preheating dutch oven and oven, lightly dust the bottom of the dutch oven and turn in the dough. Bake covered for 30 minutes and uncovered for 10 (a total of 40 minutes). Remove from the oven and allow to cool.