What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the [...]]]>

What’s the difference between a cupcake and a muffin? This issue caused a bit of confusion while I was developing this recipe. Many of the sources that I came across wrote about similar recipes, some calling them cupcakes instead of muffins. So how did I make the final decision?

Here are the important points I considered when naming this recipe:

• Would you eat it for breakfast? I’d definitely eat these for breakfast. Then again, I might eat a cupcake for breakfast every once in a while.
• Ratio of fat to sugar.The fat in this recipe comes from the avocado and olive oil. These are not the worst sources of fat out there. The sugar comes from pure maple syrup, which I consider a “good” sugar. This recipe contains slightly more sugar than I would normally use in a muffin recipe, but since it’s an unrefined sugar I’ll be more forgiving. In my opinion, we’d need to use butter and refined sugar to make a cupcake.
• Does it have frosting? No. Although I have seen some muffins with a glaze, I hardly ever see cupcakes without frosting.
• Method of preparation. Cupcake preparation generally involves creaming the fat and sugar, then mixing all of the ingredients well. Muffin preparation involves mixing dry and wet ingredients separately, then stirring together just until they are combined. This recipe follows the muffin preparation method.

And the muffin label won! With a not-too-sweet chocolate flavor and an incredibly moist crumb, these muffins are perfect for breakfast or snack. And maybe even dessert.

Vegan Chocolate Avocado Muffins
Adapted from Vegetarian Times
Yield: 12 muffins

1 1/2 cups white whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 medium-sized ripe avocado, pitted and peeled
3/4 cup pure maple syrup
3/4 cup rice milk
1/3 cup olive oil
2 teaspoons pure vanilla extract

Preheat the oven to 350°. Grease muffin tin and set aside.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Puree the avocado in a food processor, or mash it by hand. Combine the avocado with the maple syrup, rice milk, olive oil, and vanilla extract, in a food processor or by hand with a whisk. Add the avocado mixture to the dry ingredients, whisking until combined.

Divide the batter between the muffin cups, and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Cool the muffins in the pan, on a cooling rack, for at least 10 minutes before removing them from the pan to cool completely. These muffins are super moist and may break if you remove them from the pan while they are still hot.

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give [...]]]>

I’m looking for a few good book recommendations. It’s time to start making my summer reading list. I’ll be taking a trip in a few weeks so I need to discover some good books for the journey. I’ll tell you about my latest read and share a recipe, and then you can give me some book recommendations. Deal?

I just finished reading The Omnivore’s Dilemma, and it inspired me to make some changes in my diet. The dilemma that Michael Pollan writes about is this: as omnivores, we can eat just about anything in nature, which is bound to create anxiety. Pollan offers insight into this dilemma by tracing four vastly different meals back to their sources. Armed with the information presented, you will be better equipped to navigate our confusing array of food choices, especially in America. It just may inspire you to change your diet, even in some small way, to become more sustainable. Everyone who eats food should read this book.

As everyone who likes bananas should make this cake. It’s so simple and easy to put together, and tastes incredible. I’m sure it would be equally stellar as a loaf or muffins. And I can assure you that the batter tastes great, too. See, I put my recipes through all sorts of rigorous testing just for your benefit. I have confidence that you’ll enjoy this one.

Don’t forget to leave me a book recommendation in the comments!

Vegan Banana Chocolate Chip Cake
Adapted from Vegan Visitor
Yield: One 8″ cake

1 tablespoon ground flaxseed
3 tablespoons water
4 very ripe bananas
1/4 cup canola oil
1/2 cup sucanat (or your preferred type of sugar)
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegan semi-sweet chocolate chips

Preheat the oven to 350°. Grease one 8″ cake pan or spray with vegetable spray and set aside.

Stir the flax and water together and let sit for about 5 minutes.

In a large bowl or the bowl of your mixer, mash the bananas, then add the canola oil, sucanat, and vanilla extract. Beat well with an electric mixer.

Add the salt, cinnamon, and flax mixture. Mix on low speed until combined.

In a separate bowl, sift together the flour, baking powder, and baking soda. Add to the banana mixture in two batches, beating just until combined. With a rubber spatula, fold in the chocolate chips.

Pour the batter into the greased pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool the entire pan on a cooling rack for 10 minutes, then remove the cake from the pan to cool completely. Dust with powdered sugar.

Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size [...]]]>

Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or size it comes in.

My kitchen is a mishmash of pots and pans that have been acquired from a vast array of sources, mostly one at a time. Nothing fancy and nothing that matches. Except for my two 9″ loaf pans, a gift from my mom. They are my new go-to pans for baking loaves of bread. Which is why I automatically reached for them when making this bread, even though the recipe suggested 8″ by 5″ pans. My 8″ pans look to be more like 8″ by 4″ and I didn’t want to have overflow issues with the dough. So 9″ pans it was.

I oiled the pans and sprinkled some oats inside. The dough came together easily, giving off a fabulous molasses and oatmeal aroma. I always love the depth of flavor that molasses adds. This bread is slightly sweet with a definite whole grain taste.

This bread has been submitted to Yeastspotting, a weekly bread showcase.

Molasses Oatmeal Bread
Adapted slightly from Yankee Magazine
Yield: 2 loaves

1 cup old-fashioned oats, plus extra for pans
1 3/4 cup boiling water
2 teaspoons instant yeast
1/2 cup lukewarm water
3 tablespoons molasses
1 tablespoon salt
1/4 cup canola oil
4-5 cups whole wheat flour

Place the oats in a medium bowl and pour the boiling water over them. Let soak at room temperature for one hour.

If you’d like to use active dry yeast instead of instant yeast, dissolve it in the lukewarm water and let it sit until it starts to bubble.

In a large bowl, or the bowl of your mixer, combine the oat mixture, yeast, water, molasses, salt, and canola oil. Add the flour one cup at a time, stirring well or beating with the paddle attachment of your mixer after each addition. Add enough flour so that the dough comes together into a ball. Place the dough ball in a lightly oiled bowl, cover, and let rise until doubled, about 90 minutes.

Turn the dough onto a lightly floured surface and knead it for about 5 minutes. Form it into a ball and place in a clean, lightly greased bowl. Cover and let rise again until doubled, about 45 minutes this time.

Grease two loaf pans (preferably 8″ pans) with canola oil and sprinkle with uncooked oats. Divide the dough into two halves. Gently flatten each half into a rectangle about 5″ x 7″. Starting with the long side, roll each dough rectangle up and gently seal the seam with your fingers. Place each loaf, seam side down, into a loaf pan. Cover with lightly greased plastic wrap and let rise until doubled, about 45 minutes.

While the dough is rising, preheat the oven to 350°. When the loaves have risen sufficiently, bake them for 40-50 minutes. The bread will be a deep brown color and sound hollow when tapped on the bottom. Remove loaves from pans immediately and place on a cooling rack to cool.

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but [...]]]>

I’m learning to bake vegan. I really enjoy eating vegan goodies, so naturally the next step is to learn to make them myself. I baked a vegan cake last year (before I started blogging), and it was amazing! This time, I tried my hand at vegan muffins.

I don’t drink cow’s milk, but I do use buttermilk when it’s called for in a recipe. It helps keep muffins tender and lends a somewhat tangy flavor as well. So when I discovered that I could make vegan buttermilk with soy milk and a little apple cider vinegar, I decided to bake some muffins!

Part of what fascinates me about baking is the chemistry. I know next to nothing about chemistry, but I just love watching how the ingredients come together to create a delicious result.

Sometimes the chemistry of baking fails me and I end up with bread as hard as a brick, or sunken cupcakes. But vegan buttermilk couldn’t be simpler: pour out a cup of soy milk, stir in a tablespoon of apple cider vinegar, and a few minutes later it curdles!

The rest of the recipe comes together just as easily. I left out the egg that I usually add into my muffins, and substituted some (homemade!) unsweetened applesauce. My anticipation heightened when I tasted the batter and found it to be delicious!

The finished muffins tasted just as wonderful as the batter. I love how the raspberries deliver a burst of flavor when you bite into them. This raspberry burst too soon, leaving a cavernous hole in my muffin!

I can’t wait to dream up some more vegan goodies!

Vegan Raspberry Applesauce Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

2 cups white whole wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the soy milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.

But something [...]]]>

I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results.

But something always went wrong when I tried to make bread. I didn’t want to give up on my starter so I tried again and again. Nothing worked…until now. I started a brand new starter from scratch last week, and just look at this bread! I suspect that my old starter may have been the source of my troubles.

These loaves rose beautifully and have a perfect springy texture and sourdough taste. I added just enough garlic for a hint of flavor without it being overwhelming. I’ll definitely be making this bread again. As soon as these two loaves are gone.

This recipe uses a firm starter, which is fermented overnight before being chopped up and incorporated into the final dough.

I decided to shape the dough into bâtards, but since I don’t own a couche, I had to improvise. I used three kitchen towels, coated with flour and rolled up so they would cradle the dough while it proofed. It worked beautifully!

After a short time in the oven, I had two spectacular loaves of bread! Crusty outside, soft inside. Just perfect.

This bread will be submitted to Yeastspotting, a weekly showcase of beautiful bread.

Roasted Garlic Sourdough Bread
Adapted from The Bread Baker’s Apprentice
Yield: 2 loaves

Firm Starter:
2/3 cup sourdough starter
1 cup unbleached bread flour
1/8 to 1/4 cup water

Final Dough:
3 1/2 cups unbleached bread flour
1 cup whole wheat flour
2 teaspoons salt
1 1/2 to 1 3/4 cups lukewarm water
12 cloves roasted garlic

If your starter is in the fridge, let it sit at room temperature for at least an hour before making the firm starter.

To prepare the firm starter:
In a small bowl, mix the starter and flour together. Add just enough water that the dough comes together. Mix until the flour is absorbed and the mixture is uniform. Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let it ferment at room temperature for 4 hours, or until doubled in size. Then, leave it in the fridge overnight.

To prepare the final dough:
Remove the firm starter from the fridge 1 hour before preparing the dough. Slice it into 10 small pieces, cover with lightly greased plastic wrap, and let sit at room temperature for 1 hour.

In a large bowl, combine the bread flour, whole wheat flour, and salt. Add the starter pieces and just enough water to bring the dough together, while mixing on low speed with the paddle attachment of your mixer (or by hand with a large spoon).

Knead the dough with the dough hook on second speed for 4 minutes, let the dough rest for 10 minutes, and knead for another 4 minutes. Alternatively, knead by hand for 12 to 15 minutes. Add more flour or water as needed to make the dough just slightly tacky but not sticky. Add the roasted garlic during the last minute or two of kneading.

The dough is ready when it passes the windowpane test. Take a small piece of dough and stretch it thin. If it stretches thin enough to become opaque without tearing, the gluten is fully developed. If not, knead for a few more minutes and then test again.

Transfer the dough to a lightly oiled bowl. Cover with lightly greased plastic wrap, and ferment at room temperature for 3 to 4 hours (or until the dough has doubled in size).

Divide the dough in half, and shape each half into boules or bâtards. Or divide into smaller pieces for rolls. I chose to shape the dough into bâtards. To do this, pat the dough into a rectangle approximately 6 inches by 12 inches, with the long side facing you. Fold the bottom third up, letter style, then fold the top third down over and seal the seam with the edge of your hand.

Proof the dough in bannetons, on couches, or on sheet pans lined with parchment and dusted with cornmeal. I proofed my loaves on a parchment-lined peel. Cover the dough with lightly greased plastic wrap and ferment for 2 to 3 hours at room temperature. At this point you may also proof the loaves overnight in the fridge. If you choose to proof them in the fridge, remove them 4 hours before baking.

Preheat the oven to 500° for one hour. Transfer the dough to a peel, if necessary. Slide the dough onto your baking stone, or bake on a sheet pan. As soon as you place the dough in the oven, spray the oven walls with water to create steam, and close the door. After 30 seconds, spray the oven walls again. Repeat two more times. After the fourth spray, lower the oven temperature to 450°.

Bake the bread for 20-30 minutes, or until the loaves are deep golden brown and sound hollow when thumped on the bottom. Cool the bread on a cooling rack for at least 45 minutes before slicing.

When I learned that bread could be baked without commercial yeast, I had to give it a try. I love finding new ways to become self-sufficient, and making bread with a wild yeast culture definitely appealed to me. Plus, it sounded like a fun science experiment with the added result of delicious homemade [...]]]>

When I learned that bread could be baked without commercial yeast, I had to give it a try. I love finding new ways to become self-sufficient, and making bread with a wild yeast culture definitely appealed to me. Plus, it sounded like a fun science experiment with the added result of delicious homemade bread.

To bake with wild yeast, the first step is to create a starter. This starter serves as a master culture of the organisms necessary to leaven a loaf of bread. A portion of the starter is used each time you bake, and the rest of the starter is refreshed for next time.

The goal is to harvest wild yeast organisms (which are present in the air you’re breathing right now) and friendly bacteria (lactobacilli). The lactobacilli and wild yeast have a symbiotic relationship.  The lactobacilli feed on flour and produce simple sugars, which the wild yeast need for sustenance.  Lactobacilli also produce acids which give sourdough its flavor.  The acids also keep other “bad” bacteria and yeast strains out.

There are many different ways to begin a sourdough culture, but I decided to use a simple method requiring just whole wheat flour and water.  Some methods use different amounts of fruit, fruit juice, commercial yeast, or multiple types of flour.  I found this simple recipe to work for me, and perhaps it will work for you as well.

Why whole wheat flour?  I have read that whole wheat flour contains more wild yeast and bacteria then all-purpose flour.  Also, I generally keep whole wheat flour in the house along with all-purpose flour, so it was readily accessible.

The length of time needed to cultivate a starter depends on a number of environmental conditions.  The temperature of the air, the type of wild yeast organisms found in your area, and the water you use to feed your starter can all have an effect on how quickly the starter gets going.  Mine took 4 days to become established.  

The first thing you’ll need is a container that can hold at least 3 cups.  It’s best to use glass, ceramic, or even plastic.  I use an old applesauce jar.  Make sure it’s been cleaned out well and then sterilized (I just run the jar through the dishwasher).

Add 1/2 cup whole wheat flour and 1/2 cup lukewarm water and stir well.  Cover the jar loosely with plastic wrap and let it sit out at room temperature. I started this culture in the evening, so I’ll refer to this photo as Day 1, evening:

Do not disturb the starter for 24 hours.  Here is what my culture looked like on Day 2 (evening):

That layer of liquid on top is called hooch.  It does contain alcohol, and will probably smell like it.  It’s harmless to the culture, so you can pour it off or just mix it back in.  I usually mix it back in, unless the starter is very liquidy already.

Stir the culture a bit, and then add 1/2 cup whole wheat flour and 1/2 cup lukewarm water.  Cover loosely with plastic wrap and let sit at room temperature for 12 hours.  On day 3 (morning), here is what I saw:

The culture is coming to life!  This is a good sign.  You can see many tiny bubbles throughout the culture, and it has risen a bit.

Stir the culture to collapse it.  You’ll need to give it another feeding at this point.  However, if we continue to double the volume of starter it will take over the kitchen.  Discard half of the starter before feeding it another 1/2 cup whole wheat flour and 1/2 cup water.  Cover loosely and let sit for another 12 hours.

Day 3 (evening):

It’s still looking lively!  I’m not sure that it’s ready because the smell is not quite right.  It should have a sour smell but not too sour or acidic.  Stir the culture, discard half of it, and add another 1/2 cup whole wheat flour and 1/2 cup lukewarm water.

Day 4 (morning):

Hmmm…not as lively, but still bubbly.  And it has separated a little.  Sometimes the sourdough will go through a dormant period, so don’t give up! If you see any bubbles at all in the mixture that’s a good sign. Stir the culture, and discard half of it.  Then add 1/2 cup whole wheat flour and 1/2 cup lukewarm water.

Day 4 (evening):

This looks like a healthy sourdough culture to me! It’s bubbly and frothy on the surface, with tiny bubbles throughout the culture. It smells pleasantly sour. Keep in mind that you won’t always see the culture when it has doubled. Mine takes about 4 hours to double, so I’m usually asleep or at work when it’s at its peak.

Once your starter becomes established, you’ll only need to feed it once a day. You can either discard half of the starter or use it in baking. Then refresh with another 1/2 cup whole wheat flour and 1/2 cup lukewarm water. If you’re not going to bake with it very often, you can store it in the fridge and feed it just once a week.

Sometimes the starter will develop a layer of mold on top. I’ve seen both white and black varieties of mold in my starter. This usually happens if I forget to feed the starter. Just scrape off as much of the mold as possible and proceed with the feeding. The good guys in the starter will generally demolish all the bad stuff after a good feeding.

If you’d like to read more about sourdough, here are some of my favorite sources:
Sourdough Basics by S. John Ross
Sourdough Home
Wild Yeast Blog

Get started on a sourdough culture, and check back in a few days for a sourdough bread recipe!

Cornmeal and molasses give this bread a deep, rich flavor.  You can taste the absence of refined sugar.  That flavor is intensified with the addition of whole wheat flour.  It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.

I will definitely make [...]]]>

Cornmeal and molasses give this bread a deep, rich flavor.  You can taste the absence of refined sugar.  That flavor is intensified with the addition of whole wheat flour.  It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.

I will definitely make this bread again and again.  So how does this recipe compare with the recipe that I posted yesterday?

It’s not an easy comparison, since the recipes are not identical.  I’ll just relate my experiences along with the recipe, and you can choose which version better suits you.

The no knead recipe uses a blend of whole wheat and bread flour (or all purpose flour).  This gives it a healthy kick and a denser texture, as well as a more earthy flavor.

The recipe also calls for vital wheat gluten, which helps the bread to rise.  Whole wheat flour tends to produce a denser bread so the gluten helps the bread to “puff” more.  I was able to find vital wheat gluten in the flour section of my regular supermarket!  I thought I was going to have to track it down at a specialty store.

The no knead recipe obviously requires less work.  You basically just dump all the ingredients in, mix, let it rest, and bake.  The other recipe uses an overnight soaker of water and cornmeal, which actually gives the cornmeal a sweeter quality that I enjoy.

Both recipes have a stopping point at which the dough can be refrigerated for baking at a later time.  I always love to have this option just in case I run out of time or want to have fresh bread again the next day.

The no knead recipe didn’t rise as high or as fast, and it came out a lot darker in color.  The loaf didn’t have much oven spring, but was still airy and not too dense inside.  Believe me, I’ve made some whole wheat loaves that come out as dense as a brick.  This is not one of them.  Nice and soft inside, with loads of flavor!

Anadama Corn Bread (No Knead)
Adapted from Healthy Bread in Five Minutes A Day, via Mother Earth News
Yield: 4 one-pound loaves

1 1/2 cups cornmeal
1/4 cup wheat germ
2 1/4 cups whole wheat flour
3 cups unbleached bread flour (or unbleached all-purpose flour)
1 1/2 tablespoons instant yeast
1 tablespoon salt
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1/2 cup molasses

In the bowl of your mixer, or any large bowl, whisk together the cornmeal, wheat germ, flours, yeast, salt, and vital wheat gluten.  In a separate bowl, mix the water and molasses together, then add to the flour mixture.  Stir with a spoon or the paddle attachment of your mixer, until well incorporated.

Cover loosely with plastic wrap and let rest at room temperature for 2 hours, or until dough has risen and started to collapse.  It should be flat on top.

Using flour to prevent the dough from sticking, remove a one pound chunk (about the size of a grapefruit).  The dough will be very sticky and hard to handle.  Form it into a rectangle, then gently roll it into a loaf.  Place it, seam side down, into a greased 8 1/2 x 4 1/2 inch loaf pan.  Cover loosely with plastic wrap and allow to rest at room temperature for about 40 minutes.  I let it rise about 15 minutes longer, until the top of the dough was level with the top of the loaf pan.

Place the rest of the dough (or all of the dough, if you’re not baking a loaf right away) into the fridge, loosely covered with plastic wrap.  The dough will be easier to handle after being refrigerated.  When using dough straight from the refrigerator, allow to rest for 90 minutes after shaping into a loaf or round.

At least 30 minutes before you are ready to bake, preheat the oven to 450°.  Bake the loaf for 30 minutes, or until deep brown and sounds hollow when thumped on the bottom.  Remove immediately from pan and allow to cool on cooling rack before slicing.

I enjoy seeking out bread recipes that span hours and days.  I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread.  It’s [...]]]> Today is World Bread Day 2009, and I’m celebrating by enjoying some Italian Rosemary bread (panmarino).

I enjoy seeking out bread recipes that span hours and days.  I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread.  It’s a huge time investment for just a simple loaf of bread, which makes that bread taste all the more wonderful.

This is the first bread that I have baked from Local Breads:  Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers.  Each chapter focuses on a different European region.  When I saw the chapter containing Tuscan breads, I knew that’s where I would start.  The color photograph of Rosemary Filone grabbed my attention.  The golden crust and open crumb made my mouth water.  I love the way that rosemary tastes with olive oil and fresh bread.

Many bread recipes with this kind of time commitment use a wild yeast (sourdough) starter.  This particular bread uses a biga made from water, yeast, and flour.  Even though commercial yeast is used, the biga develops its flavor from a long fermenting period.

After sitting overnight in the fridge, the biga comes to life:

Here is what the dough looks like before the first rise:

And after two hours…

The dough gets shaped:

The first slice!

If you’re inspired to give it a try, here’s the recipe:

Rosemary Filone
Panmarino
From Local Breads:  Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers

Biga
1/3 cup lukewarm water
1/2 teaspoon instant yeast
2/3 cup unbleached all-purpose flour

Dough
Biga
1 1/3 cups lukewarm water
1 teaspoon instant yeast
3 1/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil
1/4 cup fresh rosemary, coarsely chopped
2 1/4 teaspoons sea salt

The night before, put together the biga:

Mix all ingredients in a small bowl until a dough forms.  I used active dry yeast instead of the instant yeast.  Just make sure to dissolve it into the water before mixing with the flour.  Knead the dough for a minute or two on a floured surface, just until all the flour has been incorporated.  Oil the mixing bowl, and put the biga back in.  Cover with plastic wrap and let sit for 1 hour.

Place it in the refrigerator overnight.  It should double in size, but don’t leave it in the fridge for more than 16 hours.

To make the dough:

Place the biga into a large bowl (I used the bowl for my Kitchen Aid mixer).  Again, if you are using active dry yeast, dissolve it in the water first.  Using a rubber spatula, gently mix the water in with the biga until the biga breaks apart.  Combine the rest of the ingredients and stir until it forms into dough.

I used my Kitchen Aid mixer with the dough hook to knead the dough, but you can also knead by hand if you prefer.  Use speed 4 on the mixer to knead for about 10-15 minutes.  The dough will begin to clear the sides of the bowl, but will still be a bit wet and sticky.  Use the windowpane test to determine when the dough is developed:  break off a small piece of dough and stretch it until it’s opaque.  If it doesn’t break apart, it’s done.  If it breaks, knead for another few minutes and try again.

Transfer the dough to a clear container (at least 2 quarts).  Place the dough inside, and mark the level where the dough will reach when it has doubled.  Cover the container and let rise at room temperature until it has doubled.  This will take approximately 2 hours.

To shape the dough:

Spread flour onto your surface, and remove the dough from its container.  Break it in half, and shape each half into a log.  To do this, start with a small rectangle (3” x 5”).  Fold it into thirds, like a letter.  First, fold the long top edge down, then fold the bottom edge up.  Seal the seam by pressing gently with the palm of your hand.  Fold the whole thing in half again, by bringing the long top edge down to the bottom edge.  Seal again with your palm.  Starting in the middle, gently roll the log until it is about 12 inches long (make sure it will still fit on your baking stone!).

Cover a peel or rimless baking sheet with parchment paper, and lightly flour the paper.  Place the loaves on the peel, leaving at least 3 inches between them.  Cover with plastic wrap and let rise at room temperature for one hour.  When you press your finger into the dough, it should spring back slowly.

Turn the oven on as the bread begins this final rise.  It will need to be preheated at 400° for an hour with the baking stone inside.  Slide the loaves and parchment onto the baking stone and bake for 30 to 40 minutes, until dark caramel in color.

Place the loaves and parchment onto a cooling rack.  After a few minutes, remove the parchment and cool completely before slicing.

UPDATE: Be sure to check out all the bread that was baked on World Bread Day 2009!