--Paracelsus
Over the centuries, most of the world used some kind of bread product to enhance and suppliment their daily rations. "Breaking bread" with another human being was a sign of welcome, acceptance and love. Now this once noble food of tradition is under attack.
Carbohydrate reduced diets have been quite the rage since before Atkins re-released his diet in 2002, and while I won't debate the merits of one diet over another, I will blanketly state that bread, pasta and rice have their place in any (weight-loss or other) diet. They contribute to a feeling of satiety and provide easily accessible energy in the form of sugars. Critics cite the "empty calories" of most high carbohydrate foods. I'm not arguing this critique, but they taste so doggone good. What's a glutton to do to satisfy his gluten cravings?
Make my own!
I like being able to control what I put in my body. If I know the ingredients in my food, I can have a better handle on nutrients, flavors and eliminate other unwanted chemicals. And not to get too self-righteous (a lie--I love to be self-righteous) but making my own also satisfies my soul.
The ingredients and recipes are simple, but bread and pasta both take time and a lot of elbow grease. This naturally dissuades people from taking full advantage of the greatest joys to wash over your senses. Even now I have dried dough under my fingernails and pressed into my cuticles. Our house smells like heaven and my tummy gurgles with anticipation.
Tonight we feast on:
Artisan Bread
1 2/3 cup Warm Water (115 degrees)
2 teaspoons Yeast
1/2 teaspoon Sugar
4 1/2 cups Bread Flour, plus extra for kneading
2 teaspoons Salt
1/4 cup Olive Oil
In a large bowl, combine 1/3 cup warm water and 1/2 teaspoon yeast and the sugar. Stir with a fork until dissolved. Let stand for 10 minutes while foam forms. Add 1/2 cup flour and mix until it comes together. Flour your hands (and take off your rings) and knead the dough for a few minutes until it starts to provide some tension in your hands. Cover with plastic wrap in the bowl and put it into a cold oven. Let rise and ferment over night.
The next morning (or when you get to it), remove the plastic wrap and push the dough down. Add the remaining warm water and yeast. Using your hands, stir the dough in the water until it starts to break up in the water.
Add the remaining flour along with the salt and oil. Mix, until it comes together, then start to knead. It will be wet and sticky. Cover and let it rest for 20 minutes. Knead in the bowl until the dough starts to create some tension in your fingers (about 4 minutes). Transfer the dough ball to a floured surface and knead until the dough holds it's shape and loses it's sticky feeling (about another 6 minutes). Cover and let rise until it doubles in size.
Divide the dough into 2 equal parts. On a floured surface flatten 1 piece of the dough to about 1 inch tall and about 6 inches wide and 10-12 inches long. Fold in the sides to make a 12 inch loaf. Turn the newly made loaf over onto a floured piece of parchment paper so the seam is down. Prepare the other piece of dough the same way. Cover and let rise for 30 minutes.
Preheat oven with a baking stone on the center rack and a cast iron (or other heavy metal oven-proof) skillet on the bottom rack to 425 degrees.
Dust the top of the loaves with flour. Slide a silicone cutting mat or ridgeless cookie sheet under the parchment paper and transfer the loaves and paper onto the baking stone. (Remove the transferring device.) Put 1/2 cup ice cubes (or ice water) in the skillet. Bake for 50 minutes.
Let the loaves cool on a cooling rack (remove the paper) for 20 minutes before cutting into the bread. It will be hard but your patience will be rewarded.
Spinach Noodles
4-6 cups All Purpose Flour
1 teaspoon Salt
2 Eggs, beaten
1 tablespoon water
1/4 cup olive oil
2/3 cup Spinach, boiled and drained and chopped fine
In a very large bowl, mound up the flour. Make a large depression in the mountain (think "blown out volcano"), large enough to pour in the other ingredients.
In a separate bowl, combine the salt, eggs, water, olive oil and spinach. Using a fork, mix well. Slowly pour the wet ingredients into the flour depression and beat the wet ingredients with the fork. You don't want to mix the wet stuff right into the flour, but rather beat the wet ingredients, so that it pulls the flour into the mix. This gives you the best shot at getting the right ratios every time. (Since every batch of flour is slightly different, some will absorb more and some less.)
Unwrap the ball and divide it into 4 equal parts. Rewrap 3 of them. On a floured surface, roll the dough out until it is about 1/8 inch tall. I prefer to roll it out so that the dough is long and narrow--I like long noodles.
Using a straight edge and a knife or pizza cutter, cut the noodles into 1/4 inch wide strips. Carefully lift them and hang them to dry. (I used my mom's clothes line outside.) Repeat with the other three balls of dough.
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| No straight edge for me! I'm using a broken nut sliverer and free hand cutting. |
Dry thoroughly to store for up to 2 months in a sealed container (cool, dry, dark place, of course). When cooking, heat a large pot (6 quart) of water to boiling. Add a teaspoon of salt, and a goodly amount of noodles. Let them boil 3-5 minutes, drain and stir in a couple tablespoons of sauce or olive oil to keep them from sticking.
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