A day in the life of dohhead

At a crossroads....

It seems I am at a crossroads  once again…..My Oh so short sojourn at FSB, unfortunately confirmed  my suspicions:  I am a journeyman pastry chef. I used to be amused by that term, thinking it was more one reserved for people in the drywalling industry, or  hard-assed dudes familiar with a welding torch….My timing could not have been worse, for reasons I cannot disclose, my relationship with FSB…..Must continue as long-distance one (sniff).  As I type this, I am packing things into boxes, and hating the thought of another move…I am once again a bedouin, a transient soul….A  gypsy of sorts.  A gunnysack, hanging at the end of a stick would probably suit me better, at least right now, in lieu of a rolling pin.   My head says:   Go and get a real job, man’s work…..But my very being  bleeds caramel colored loaves, shiny fragrant “KOROVAI’S” and all things sweet and comforting…..I  hate my “talent” sometimes….Why couldn’t I have chosen something relevant?  How do you rewire what is hardwired from birth?  I am cursed with the LOVE of feeding people.  I despise hunger, and LIVE for making people happy thru food.  I see a hobo, and I want to make him a bowl of soup…I see a little old lady ogling a display case, and I want to make her a cookie to go with her cup of tea.  How am I supposed to toil in another field that would probably chew me up, and spit me out faster than I can say “baguette”.  My posts, for the next while will probably seem a little strange for those looking for a quick fix with their cookie dough, or cinnamon rolls.  I will be back , in fine form, sooner or later. I sense something may be on the horizon…For when it seems darkest, I know the sun will shine again….I am dohhead, and I’m out.   

 

Easy cinnamon rolls, for Annie....

 

This post is for Anne Wolitarsky-Evans,  an old  friend, and first kin   to my brother in law, a-yup.  Annie, I am   "dumbing" this  down a bit, so that the kids can partipate, OK?  Here is     the base recipe:

 

  Cinnamon rolls,  with sticky bun variation. 

       In    the bowl of your stand mixer,  combine the following:

 

1. 1  KG (2 lbs,3ozs)  - Unbleached bread flour
2. 500g (1lb 2 ozs)- Buttermilk, at room temp
3. 2 eggs
4. 100g (3.5ozs) soft butter, unsalted.
5. 15g (1/2oz) salt
6. 120g (4ozs) sugar
7. 28g (1 oz) cake yeast, or 2 packages active dry yeast, or 1 package instant yeast (fast acting). 
8. 1 tsp vanilla, not artificial crap: Vanillin.  
9. Zest of 1 orange.

If using cake  yeast, sprinkle   it on top of    spinning dough hook. If using instant yeast, mix in with your flour. If using active dry yeast, heat 2ozs of buttermilk in microwave for 30 seconds, and sprinkle yeast over liquid, stir  and allow  to hydrate for 3 minutes.

Add the dries  to the bowl, stir briefly, then pour milk ,vanilla and eggs into bowl. Add butter in pieces, allowing     for it to become absorbed by  dough. Once butter has been absorbed, mix till  dough is smooth and elastic, and can be stretched thin  enough, to see  your finger thru it. Allow  to rise (proof) till doubled. Place on a sheet pan, flatten out, cover with   plastic, and chill for 1 hour. Then, make up as follows:  Blend:  4ozs soft butter, 4 ozs  brown sugar, and 2 ozs   corn syrup. Cream till fluffy. Spread on  the bottom of your pan, or molds.  OR, for regular  cinnamon rolls, mix 4 parts sugar: to 1 part cinnamon, and sprinkle on    rolled out dough, after you have brushed it with melted butter.... 

 In  the  last   photo,   what  doesn't end up  as  a strudel,   becomes  sweet  rolls,   cinnamon  or  chocolate .   I  recycle   cake   crumbs,   cookie crumbs,  nuts.......It's   all   good.   What's  good for da filling......Is  good  for  da  pastry.  

 

   Good luck Annie, and as the French chef is always heard  to echo, "Appy Bekkeeng!"

A Korovai for Yuliya....

About 6 weeks  ago, a young man  came into the bakery.  He was well dressed, and   had a pleasant demeanor.  He had a query:   Could I make a Ukrainian wedding bread for his fiancee?  Now, I am not the fount of all yeasted consumables, and don't profess  to know all there is to know , about all things baked so.....I was intrigued.  "Bring me a  photo", I asked, "and I'll make it for you".  A couple of hours  later, the same pleasant demeanored gentleman returned  with an equally pleasant demanored and pleasant looking woman who told me her name was "Yuliya", and produced a very interesting looking photo of a baked yummy  called a "Korovai".   "Could I make this?" she asked.  I responded   that   I would be happy  to do it.  The couple returned a couple of weeks later, and I produced a sample of what the bread would TASTE like. It was met with approval, and we confirmed the pickup for August 19, a day before the big day.   It was a joy to make, as I had never undertaken one such as this before, and I hope to make  many more in the future.....Here  is the recipe, and the photos of the process, as well as the finished result.  All told, I was quite happy  with my first KOROVAI!

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I made a starter the day before....For flavor, along with the other ingredients....

 

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 The finished , shaped dough...In the pan, with a parchment collar.

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 The decorations:  A pair of doves, a pair of intertwined hearts, and a couple of daisies, or sunflowers...

 

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The finished product, it smelled wonderful!

 

 

 

 

A whole lot of nuthin'

In one of those moods where I have a whole lot I'd like to say, but not a lot to talk about....Dunno why, but somehow something's missing. Maybe a little inspiration, maybe a little change of pace....I don't much like feeling out of sorts, other than it makes you real to yourself.  If I'm going to have a "blog with integrity" badge, front and center on my blog, then I should be accountable to you, the reader. I just don't feel like talking about what this blog is about, today anyways. Once I get my mojo back, I'm sure you'll get more foodstuff than you care for, and fodder more typical of this entity.  Hope your Sunday is restful , and full of summers pleasure....   

CHERRY CLIMAX OAT CHEW....

This cookie idea comes from one of our more health conscious employees, Stephanie. She regularly extolls the virtues of a healthy diet , high in fiber, and low in sugar.  She spoke of this cookie she had tried, claiming it was delicious AND healthy. I smugly asked her to bring me the recipe, never believing she would indulge me. Lo and behold, I was presented with the hard copy today, and "encouraged" to try it.  Was I pleasantly surprised!  I made some minor tweaks, I call them "doh-stitutes", subtle little variations I like to believe make the product better. The cookie posed a naming dilemna, as it is basically an oatmeal cookie, with no sugar added, that has a sort of "je ne sais quoi", a springiness to it, it isn't a sweet that will just sit in your tummy, like some trail mix cookies laden with fat and birdseed. I decided because of the dry Bing cherries, that make the cookie come alive.....To christen it The "Cherry climax oat chew",  not dry, not wet but chewy, and cherry good with a cuppa joe!

 

NEW POST: Baked brioche lips, and yes, some shticky buns to die for...

 

 

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"Kiss me baby", said the brioched lips, with a daring pucker.....

 

 

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"Focaccia anyones?", WW , for those eating healthy, and rustic white, for those living in the moment!

Some dark rye, what a surprise, how long did you think it would be before I made some more of this, Sherlock?

 

 

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 I think we make ssome of the best sweet rolls/sticky buns, that I have ever eaten.   Again, we offer a calorie-free WW version, or a 20 calorie white option...........You do know I'm joking, yes?  The aroma when these babies are cooling............Un-freaking-believable!