Friends, good morning. It's shaping up to be a beautiful sunny Saturday, and I am so looking forward to it. ☀️ Let's get down to business. This week, the morning bun experiments continued, but before I post the recipe, I need to make one more batch, mostly to figure out how to actually make the buns so they emerge in the morning. I don't think it will be hard, but right now, they may as well be called evening buns.
This week, I also finally updated this simple sourdough bread recipe, which has been on my site for almost a decade. It's one of those recipes, like the focaccia, that works really well for people, so I hesitate to make changes even though I know they'll improve it. I haven't changed the ingredients or quantities; I've just added a few notes. And I made a new video. The key updates include:
2. How I determine when my loaves are ready for their cold proof in the fridge. In recent months, I've sometimes found the crumb of my sourdough loaves to be a little gummy, which made me think I was underproofing them. So I experimented with letting my shaped loaves rest in the basket for 30-60 minutes before placing them in the fridge. Here is what the shaped loaf looks like upon entry into the basket:
Here's what it looks like one hour later:
I've been finding this extra room-temperature fermenting time has made for a lighter crumb:
In the summer, the loaves might not need as much time, but it's something for you to consider if you've found yourself with denser loaves in recent weeks/months. 3. Finally, I've added my new favorite way to store bread. One of you (hi Kathleen!) introduced me to these beeswax-lined bags, and I've been really liking how well they preserve the bread:
Watch the full video here:
Have a wonderful weekend, Friends!
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Review of the Week
Insanely Delicious Whipped Ricotta "Amazing! Measure with your heart on the olive oil and honey. Love this and guests can’t get enough of it. " —DC Girl 7 More Recipes to Make Right NowCauliflower Steaks with Walnut-Caper Salsa: A hearty, delicious vegetarian entrée.
Curried Lentils with Kale and Coconut Milk: Another hearty and delicious vegetarian entrée!
Farro Risotto with Butternut Squash and Kale: Making this tonight. I love that when you make risotto with farro instead of Arborio rice, you can add all the liquid at once, which eliminates the need to stir and monitor constantly.
Flaky Buttermilk Biscuits... so good with stewy, soupy dishes and great if you don't have any bread on hand:
My Favorite Kale Salad: Make a large batch of shallot vinaigrette, enjoy this salad for days. (Lots of kale in this week's roundup! )
Sesame-Crusted Grandma Pie with Broccoli Rabe & Hot Honey: I shared this over on my Pizza Substack a few years ago... it's inspired by a pizza served at Paulie Gee's. The sesame seeds add such a nice crunch.
Apple Orchard Muffins: a friend of mine made these recently and shared them with me... I had forgotten how delicious they are 🍎
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful: Popular Right Now
You Are Loving These 3 Recipes ... Thank You
Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗
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