Daring Bakers Challenge - Pizza! Pizza!

Wow, it's hard to believe that it's almost been a year since I started this blog. I know that a lot of other bloggers usually celebrate this landmark day of continuous existence on the net through a party or some form of give away. Well, I have to say that I enter into this historic time period a bit nostalgic. One year ago huh? One year ago... One year ago I was discovering home made bread. The wonderful chore of preparing the dough and clearing my day to proof it. A decent loaf usually requires a 4 - 6 hour dedicated time frame to full maturity so there better not be much else going on. Then my good friend over at 2Ciaos told me about blogging. I remember being skeptical (something I have a natural talent for) because I always figured that blogging was for teenagers or celebrity followers. Then I got bit by the bug...the blogging bug. I found other people who were equally in love with bread and food in general. I started blogging, at first for the numbers. I was addicted to checking my stats about a gazillion times a day. Then I got addicted to this wonderful blog group: Daring Bakers. Then it happened, my dream job came true. I finally got a position overseas as a network technician in Italy. Then my time went WAY out the window. My family and I are of course having the time of our life but blogging has definitely taken a back burner to everything. Sad I know. I love baking. I love bread. I would love to have more time... In case you are one of my dedicated blogging buddies and you are wondering if I've taken the big high dive off of a bridge somewhere fear not. Currently, I am taking a full load of college work (Business Administration Major) and working 60 hours/week. Oh, did I mention I have kids? I believe it was the infamous Beastie Boys who coined the phrase "No sleep till Brooklyn". My daily schedule has me up at 4:00 am to do homework until 6:00 am and then off to work. I usually get home around 6:30pm to play with the kids and eat dinner. Tiring but fun. I had set the table as a pizza decorating all you can eat buffet!! So I told you all of that to prove to you that you can still have fun and bake (even if it's just once a month) and to make that baking a family night of shear bliss! This months Daring Bakers challenge was to make homemade pizza. How qualified can one person be?!? I enjoyed this recipe as I pretty much enjoy anything that Peter Reinhart does and of course I highly suggest you try this at home! This month's challenge is brought to you by Rosa's Yummy Yums. Be sure to check out her wonderful blog as well as the fabulous other Daring Bakers over at the Daring Bakers blogroll!







~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled - FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast - FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Thanks for listening to me gab and I hope you enjoy this recipe and you will try it at home!

Daring Bakers Challenge: Lavash Crackers

(I'm a day late on this one - so much for "auto post" and on top of all that it posts the wrong one! This is the correct version.)

It's September and it's time for the Daring Bakers Challenge! The challenge was brought to us by Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. This month we have Lavash Crackers from one of my bread baking bibles The Bread Bakers Apprentice. Lavash crackers are extremely versatile and can be made savory or sweet. We were given a ton of "wiggle" room this month with more emphasis on the dip then the cracker. The lovely Mrs. Tablebread even got in on the fun and made the vegan friendly dip: Apple Butter!

Also, for some of you long time readers. This is the month that I meant to re-earn my DB stripes. I meant to come out really punching on this one to show I was back in the game but of course life happened again. Midterms and work came barging in all month so I was only able to make one batch of these crackers (Ok, two but one didn't rise because my kitchen was too cold! SHHHH).

I hope you enjoy this month's challenge and don't forget to stop over and see all the other amazing crackers - there are some truly artistic bakers going crazy out there! Check us out: Daring Bakers.

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...
The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.
Makes 1 sheet pan of crackers
* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed.

The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or

3. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
4. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
5. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

or

3. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
4. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Lewis Note: Due to technical difficulties photos and Apple Butter recipe will follow in a couple of days. I thought that I had them in the post but realized at the last minute that they were there and my camera is not cooperating. Thank you for your understanding. I have to go back to pulling my hair out!

White Bread - Baguettes

Are you enjoying our wonderful trip down white bread lane? Hopefully by now the idea of making homemade bread is starting to not scare you as much. Bread baking is as much about “Just Do It” as it is about getting something “right”.

Do not worry about getting your shape exactly correct or cutting your Epi perfectly (should you choose to go that route). The idea here at The Table is to always have fun and just get in the kitchen! The exhilaration, the feeling of accomplishment, the joy! GET IN THERE AND BAKE SOME BREAD!!! :)

Richard Bertinet has definitely created some keepers in his book Dough. This white bread dough is so versatile and we haven’t even begun to scratch the surface of what this dough can be turned into! I firmly believe that once you use this recipe it will quickly become your ‘go-to’ recipe for bread in a pinch!

(From Dough by Richard Bertinet)

To Prepare:

Line a baking tray with a lightly floured lint-free dishtowel.

To Make:

• With the help of the rounded end of your scraper, turn the dough out onto a floured counter. Using the sharp side of your scraper cut it into 4 pieces (weighing about 8 ounces each) if you are making full-sized baguettes or8 (weighing about 4 ounces each) for the mini baguettes. Roll each piece into a ball and let them rest for another 5 minutes.
• Lightly dust the counter with flour. To mold the baguettes, take the first ball, turn it rounded side down and then flatten it with the heel of your hand into a rough oval shape. Fold one side of your flattened dough into the middle and again use the heel of your hand, or thumb, to press it down and seal. Bring the other side over to the middle and again press down to seal. By folding and pressing in this way, you give the dough some extra strength down the spine of the baguette. Finally, fold in half lengthwise and seal the edges so you end up with a long log shape. Roll each baguette a little to shape and extend it to the length of your towel-lined baking tray. Repeat with the other balls of dough.
• Lay the baguettes on the towel on your baking tray, making a pleat in the towel between each one (to stop them touching as they rise). Cover with another towel and let rise for 45-60 minutes, or until they have nearly doubled in volume.
• Transfer the baguettes to a very lightly floured wooden peel or flat-edged cooking sheet. Using a razor blade or sharp knife, make 5 or 6 diagonal cuts across the top of the baguette. Make the cuts swiftly and cleanly, taking care not to drag the dough.
• The crust on your baguettes will be crunchier if you bake them with a little steam, so mist the inside of the preheated oven using a water spray just before putting them in. Slide them onto your baking stone or tray in the oven. Spray again with water just before closing the door and bake for 10 – 12 minutes until the crust is a nice deep golden color. (Once you have closed the door , do not open it for the first 4-5 minutes so that you maintain the heat needed to form the crust.)

Variation: Epis

Follow the method for baguettes up to the point of laying the bread on a lightly floured flat baking tray. With a pair of scissors, held at a 45 degree angle to the dough, start at one end of the baguette and make snips (cutting three quarters of the way through the dough) at intervals all the way down the center. This will create “V” shaped points of dough which you can push to alternate sides of the bread, so that it looks like a wheat sheaf. Bake, with steam (as above), for 10 – 12 minutes.

I hope you’ve enjoyed our trip down white bread lane. This is the first of my focused dough type trips. Stay tuned for wheat bread, wet dough, quick breads, and many more!

Do you have a special request or even a question about something you ate and really enjoyed? Do you know of a bread recipe but you’re a little timid to try it out?

Throw them at me in the comments and we will work through them together!

White Bread - Fougasse

Wow - I bet you thought I forgot about that dough you have sitting in the refrigerator waiting to be shaped into wonderful loaves of deliciousness!

Your patience was well worth it; I introduce you to the Fougasse. This cut has a long and varied history. I will focus on the Italian tradition of fougasse. The old Italian bakers used to use these small cut pieces of dough to test the temperature of the bread ovens. They would determine how hot the oven is based on the time the dough took to cook.

This was my first time to make a go at the fougasse cut. This turned our white bread dough recipe into the most fabulous pretzel like texture and taste you've ever had! This definitely became a new family favorite. If you are looking for a healthy, homemade road trip safe food this is your ticket to success. The personal size of these pieces make them perfect for traveling or just sitting in front of the computer.

(from Dough by Richard Bertinet)

Instructions:

- Make up a batch of the white bread dough

- Flour the counter well. Use the rounded end of your plastic scraper to release the dough from the bowl, so that you can scoop it out easily in one piece and transfer it to the counter without stretching it. Be careful not to deflate the dough when handling it but let it spread out to cover a square of the counter. Generously flour the top of the dough, cover with a lint free dishtowel,and let rest for another 5 minutes.

- Using the flat edge of your scraper, cut the dough into two rectangles and then cut each piece again into three roughly rectangular pieces. Again handle the dough as gently as you can so that it stays as light and full of air as possible. Keep the pieces well floured.

- Take one of the pieces of dough and use the flat edge of your scraper to make a large diagonal cut across the center, making sure that you don't go right to the edges of the dough, but cut all the way through the dough onto your counter. Then make three smaller diagonal cuts fanning out on each side of the central one. Put your fingers into the slits and gently open them out of form holes.

- Lift onto a lightly floured wooden peel or flat-edged baking tray and from here, slide onto the hot baking stone or upturned tray in the preheated oven. Do this as quickly as possible to avoid letting heat out of the oven. Using a water spray, mist the inside of the oven with water just before closing the door. Turn the heat down to 450F (230C) and bake for 10-12 minutes until golden brown.

Lewis Note: A flat plastic spatula works just as well as an expensive dough scraper!

What types of dips (if any) would you eat this with? Butter? Salt? Chocolate?

Tell us all about your preferences!

The Martha Blog

Hey everyone! I just wanted to drop a quick line to let everyone know that Martha Stewart just started her own blog! I looked over it and it seems pretty cool.

Stop by and check her out and then drop back in and let us know what you think!

http://www.themarthablog.com/

I look forward to hearing your reviews.

2008 James Beard Awards

"To celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."

Below is the list of the 2008 James Beard awards. I was especially happy to see that Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. This is one of my favorite bread books in existence. Peter Reinhart's books will take you to an all new level of bread understanding. LONG LIVE PETER REINHART! (Ok, I'm done now)

I think it's pretty obvious that there are no losers here. Each category has three nominees with the winner being awarded the James Beard medal. I have also included their pictures because sometimes it's easy for these artisans to become faceless names.

(Source: James Beard 2008 Awards List)

Baking and Desserts

A Baker's Odyssey
by Greg Patent
(John Wiley & Sons)

---

Award Winner
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart

---

Pure Dessert
by Alice Medrich
(Artisan)

INTERNATIONAL

---

Award Winner
The Country Cooking of France
by Anne Willan
(Chronicle Books)

---

Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
(Alfred A. Knopf)

Two Meatballs in the Italian Kitchen
by Pino Luongo and Mark Strausman
(Artisan)

WRITING ON FOOD

American Food Writing: An Anthology with Classic Recipes
edited by Molly O'Neill
(The Library of America)

---

Award Winner
Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver
(HarperCollins Publishers)

---

Rethinking Thin: The New Science of Weight Loss-and the Myths and Realities of Dieting by Gina Kolata

PHOTOGRAPHY

---

Award Winner
The Country Cooking of France
Photographer: France Ruffenach
(Chronicle Books)

---

Crust
Photographer: Jean Cazals
(Kyle Books)

Egg
Photographer: Grant Symon
(Éditions Flammarion)

WEBSITE FOCUSING ON FOOD, BEVERAGE, RESTAURANT, OR NUTRITION

Chow.com
Jane Goldman

---

Award Winner
Epicurious.com
Tanya Steel

---

Starchefs.com
Antoinette F. Bruno

TELEVISION FOOD SPECIAL

Bocuse d'Or 2007
Network: Shaw Cable, Victoria, BC, Canada
Producer: Nick Versteeg

Foods of Chicago: A Delicious History
Host: Geoffrey Baer
Network: WTTW
Producer: Dan Protess

---

Award Winner
Top Chef Holiday Special
Hosts: Tom Colicchio and Padma Lakshmi
Network: Bravo
Producers: Andy Cohen, Dave Serwatka, Frances Berwick, Shauna Minoprio, Dan Cutforth, and Jane Lipsitz

---

TELEVISION FOOD SHOW, NATIONAL AND LOCAL

The Best Recipes in the World with Mark Bittman
Host: Mark Bittman
Network: American Public Television
Producer: Charlie Pinsky

---

Award Winner
Gourmet's Diary of a Foodie
Network: American Public Television
Producers: Ruth Reichl, Laurie Donnelly, Lydia Tenaglia, Chris Collins, Giulio Capua, and Robert Curran

---

Top Chef Season 3
Hosts: Tom Colicchio and Padma Lakshmi
Network: Bravo
Producers: Andy Cohen, Dave Serwatka, Frances Berwick, Shauna Minoprio, Dan Cutforth, and Jane Lipsitz

WEBCAST

Obsessives: Innard Workings
www.chow.com
Producers: Meredith Arthur and Eric Slatkin

Spatulatta
Host: Olivia Gerasole and Isabella Gerasole
www.spatulatta.com
Producers: Gaylon Emerzian and Heidi Umbhau

---

Award Winner
Stewards of the Land
Hosts: Jay Selman, Brian Clark and Eric Anderson

Graperadio.com

Producers: Mark Ryan and Jay Selman

---

OUTSTANDING PASTRY CHEF AWARD

Gina DePalma
Babbo Ristorante e Enoteca
NYC

Pichet Ong
P*ONG, NYC

Nicole Plue
Redd, Yountville, CA

---

Award Winner
Elisabeth Prueitt and Chad Robertson
Tartine Bakery
San Francisco

---

Mindy Segal
HotChocolate
Chicago

...and for the final category...

Who's Who of Food & Beverage in America

There were several people listed in this category but we found one to be the most interesting:

Steve Sullivan
Founder/Owner, Acme Bread Company, Berkeley, CA

The fact that a bread baker is making the "Who's Who" in the James Beard world shows how artisan bread and their creators are starting to earn their day in the spotlight.

I hope you enjoyed this rundown of the 2008 James Beard Awards. Make sure to tune in for the 2009 Awards in March!

Do you have any of these books by the awarded Chef's or Authors? Do regularly visit any of the awarded websites?

Tell us all about your experiences!

Late Night at the Table with Cakespy

Welcome back to another edition of "Late Night at the Table". Tonight we have the pleasure of sitting down with Jessie of Cakespy.com.

Tablebread: So you like cupcakes. Why cupcakes?

Cakespy: Though I love all baked goods, cupcakes do have a special place in my heart. My mother is a wonderful baker--and her specialty is cakes. Growing up, you can imagine how torturous it was to have gorgeous cakes around and not be able to have a taste until after dinner; thus, she would always make a small batch of cupcakes in addition to the cake to tide over the hungry children til cake time. The cupcake remains, to me, a representation of this instant gratification and lovely small pleasure.

TB: Ah yes, the screaming of children for cake and you haven't even put it in the oven yet! We can respect your mother's technique. How did you start blogging about cupcakes?

CS: When I started the site, the goal was to combine several of my interests (writing, illustrating, and baked goods!) into one outlet. It's interesting, because it formed the platform for me to start a company through which to sell my artwork--rather than having been the other way around, ie starting a blog to support an already-existing company.

TB: Cakespy.com just turned One! How do you and Cuppie feel about that?

CS: It's pretty awesome! It's funny, in some ways it seems like Cakespy just started yesterday--yet at the same time, it feels odd to think that there was ever a time that I wasn't doing this. Of course, Cuppie would like to add that though only a year old, he feels wise beyond his years. (it's true--just look at all the adventures the little guy has had this year!)

TB: That's true! Cuppie has been through a lot. We just love to read that little guys adventures! So, speaking about Cuppie, we see you like to draw. In your opinion which came first - "Cuppie" or "Cupcake" (drawing or baking)?

CS: I've always had a thing for drawing cupcakes (in fact--recently I found a very rough cupcake character sketch in a sketchbook I had several years ago--shall we call this Cuppie's Beta version?), but the whole personality of the character wasn't really realized until I started the site. So I suppose Cupcake came before Cuppie!

TB: So you grew up in New Jersey but you live in Seattle.Did you take a wrong turn on the turnpike?

CS: Ha! True, Seattle is a long way from Exit 98 on the Jersey Shore. After high school I went to college and subsequently lived in New York City for several years. I love the city dearly, but I did not love my 100 square foot apartment dearly. I had always had a long distance crush on the city of Seattle--it seemed like a cool, artistic and affordable city. I took a weekend trip to check it out, found an apartment and a few bakeries I liked, and made the move about 2 weeks later. On my first week in Seattle, I met Danny who later became my husband (AKA Mr. Cakespy). That was four years ago. All the same I'd like to move back to the East Coast one day.

TB: You are a very busy girl! You blog over at cakespy.com, you blog for the SeattlePI, AND you're married!!! How do you manage your time so well - we go nuts just waiting for bread to proof!

CS: It can be hard! I tend to make a lot of lists--lists of things to feature, lists of things I have to do during the day, and try to keep up with a schedule of posting 2-3 times a week on each site. And I make a big effort to take breaks during the day--I will usually take a long walk every day just to get out of the house and think--it makes it easier to focus and work effeciently later! As for the married part, Mr. Cakespy is my biggest supporter--and most avid taste tester. I believe that to him, there is nothing finer than coming home from work and having the "job" of tasting several types of cookies or cupcakes.

TB: You painted a representation of "Late Night at the Table" which we were very excited to get and love the outcome. Are you always available for artwork requests or was this because of our super cool blog (and a little begging)? :)

CS: Lately I have had to take a slight break from custom requests, because I recently found myself with a bit of a backup (30 active requests at once!). I am slowly working through those requests but should be able to take more custom orders next month. However I do have a supply of original artwork, t-shirts and notecards at jessieoleson.etsy.com.

TB: Wow! That a 30 day backlog?!? You are busier than we thought! What is your dream outcome in life?

CS: Hopefully it doesn't sound too cheesy, but I really do feel like I am living my dream right now. I am working really hard--I definitely work more hours per week than I did when I had a "day job"-- but I don't mind because I feel like I am doing something I love. Of course, you did say dream outcome, so how about we say, what I'm doing now, but with a prewar apartment on Central Park West and a second home in Paris?

TB: Ah, an apartment in Paris...that would be a dream outcome! What does the future hold for "Cuppie" and cakespy.com?

CS: When I was younger and first learning how to draw, I took a lot of inspiration from books like "Abel's Island" and Roald Dahl's books with Quentin Blake illustrations, and from cartoon shows like "Doug" and "Rocco's Modern Life"--I'd love to someday create books or translate my character into a show like those that inspired me when I was younger!

TB: A cupcake heroin? We will love you but the ADA (American Dental Association) might cringe ;)

Thank you so much for joining us tonight! We invite you to check out Jessie's beautiful artwork over at jessieoleson.etsy.com and don't forget to keep a good eye on her baking at cakespy.com! Thank you again Jessie for taking the time out of your busy schedule to stop in and say hi and we welcome any and all questions about this interview or others in the comments section!

Do you have an interesting story to tell? Do you like to bake or cook? Are you just a downright foodie at heart with a unique experience you want to share? Drop me a line at tablebread {at} gmail {dot} com and you could be on the next episode of "Late Night at the Table"!

White Bread - 4 ingredients to amazing bread

Simple. Calm. Relaxing.

White bread. 4 ingredients can bring you to new levels of meditation within the kitchen. No bigas (not that they're hard), no fancy ingredients (not that those are bad), no sourdough growth (not bad either). Just you, the quiet of the oven pre-heating, and some flour.

Simple. Calm. Relaxing.

Richard Bertinet is one of my favorite bread baking authors. One of his first books, Dough, slowly introduces the would be artisan baker to the world of bread by showing how several different breads can be made with the same dough. My intent is to introduce you to the same. I want to illustrate to you the wonders of the bread baking world as brought to you by Mr. Bertinet. His simplistic approach yields amazing results. I also have to warn you that you will enter into a zen like state when making these various breads. They are amazingly easy and the results are professional.

We will begin our White Bread series with the basic white bread formula. Most of the recipes that are created use only this basic mix. Nothing more; nothing less. Simple.

Please enjoy the beginnings of an experience that will hold you in disbelief. You will wonder what I have mixed in and didn't tell you. You will shake your head, you will be in denial, YOU WILL...read on and see what you are capable of.

White Bread Dough (from Dough - Simple Contemporary Bread by Richard Bertinet)

Ingredients:

1/3 ounce

Fresh yeast (preferably) or 1/4 ounce envelope active dry yeast (1 1/2 tsp)

18 ounces

White bread flour (about 3 3/4 - 3 7/8 cups)

2 teaspoons

Fine grain salt

12 1/2 ounces

water (13 fl oz in a glass but weighing is preferred

Directions:

- Rub the yeast into the flour using your fingertips as if making a crumble

- Add the salt and water

- Hold the bowl with one hand and mix the ingredients around with the other (or use the rounded end of your scraper) for 2 - 3 minutes until the dough starts to form.

- With the rounded end of your scraper, turn the dough out onto the counter.

- DO NOT ADD ANY FLOUR TO THE COUNTER! The dough will be wet and sticky.

- Continue to knead the dough until it becomes soft and pliable. This will create an airier dough.

Lewis note: I use the dough hook on my mixer. I know this doesn't sound like the actions of a purist but it makes it easier to make a lot of batches at once. If you do wish to use your mixer Bertinet gives these instructions:

Using a mixer with a dough hook

- Put the flour into your mixer bowl and rub in the yeast. Switch the mixer onto the slowest speed and mix for another 6 - 7 minutes until the dough becomes smooth and elastic. Remove the dough from the bowl, transfer to a lightly floured counter and mold into a ball.

Stay tuned for the creations that you can make with this basic dough. You will see that the end results are far from basic!

Italian Bread using a biga starter

Oh Italian Bread, how you have such a bad name in America. (sigh) Sitting there on the store bakers shelf all pre-made and inflated. Oh how we thought you were the best. "How would I ever get mine that airy, light, and BIG!?" we asked ourselves. We almost did not try...BUT THEN...we pulled out our biga, pulled up our socks (my pants are fine thank you very much!) and got to work and that's when we discovered that the store bread...well, frankly, IT SUCKS! After we finished and tasted the end product we found character in the bread we didn't know could exist. We found depths of flavor unexplored prior to now! "But how does it hold up to the dreaded, overused, GARLIC POWDER?!?!" Well, for my money it was the best dang garlic bread I've ever tasted!

...but as my childhood hero Lavar Burton used to say: "Don't take my word for it!"

This is a wonderful use of our biga from the other day. The biga gives a wonderful rustic flavor to the bread and makes it taste like you bought it at a master artisan baker's store! (Be sure to brag about your ability to bake this kind of bread often - you've earned it!)

(From none other that the master himself Peter Reinhart's The Bread Bakers Apprentice)

Makes two 1-pound loaves or 9 torpedo (hoagie) rolls:

Ingredients:

3 1/2 cups (18 ounces) biga

2 1/2 cups (11.25 ounces) unbleached bread flour

1 2/3 (.41 ounce) salt

1 tablespoon (.5 ounce) sugar

1 teaspoon (.11 ounce) instant yeast

1 teaspoon (.17 ounce) diastatic barley malt powder (optional)

1 tablespoon (.5 ounce) olive oil, vegetable oil, or shortening

3/4 cup to 3/4 cup plus 2 tablespoons (7 to 8 ounces) water (or milk if making torpedo rolls), lukewarm (90 to 100 degrees F)

Lewis note: if you do use milk in the recipe it would be a "Pane de leche" or literally Milk Bread.

Semolina flour or cornmeal for dusting

Instructions:

1. Remove the biga from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.

2. Stir together the flour, salt, yeast, and malt powder (if used) in a 4-quart bowl (or in the bowl of an electric mixer). Add the biga pieces, olive oil, and 3/4 cup water and stir together (or mix on low speed with the paddle attachment) until a ball forms, adjusting the water or flour according to need. The dough should be slightly sticky and soft, but not batter like or very sticky. If the dough feels tough and stiff, add more water to soften (it is better to have the dough too soft than too stiff at this point).

3. Sprinkle flour on the counter, transfer the dough to the counter and begin kneading (or mixing on medium speed with the dough hook). Knead (or mix) for about 10 minutes, adding flour as needed, until the dough is tacky, but not sticky, and supple. The dough should register 77 to 81 degrees F inside. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.

4. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

5. Gently divide the dough into 2 equal pieces of about 18 ounces each, or into 9 pieces of about 4 ounces each (for torpedo rolls). Carefully form the pieces into batards, or rolls, degassing the dough as little as possible. Lightly dust with a sprinkle of flour, cover with a towel or plastic wrap, and let rest for 5 minutes. Then complete the shaping, extending the loaves to about 12 inches in length or shaping the torpedo rolls. Line a sheet pan with baking parchment and dust with semolina flour or cornmeal. Place the loaves on the pan and lightly mist with spray oil. Cover loosely with plastic wrap.

6. Proof at room temperature for about 1 hour, or until the loaves or rolls have grown to about 1 1/2 times their original size.

7. Put an empty pan in the bottom of the oven and preheat to 500 degrees F. Score the breads with 2 parallel, diagonal slashes or 1 long slash.

8. Rolls can be baked directly on the sheet pan. For loaves, generously dust a peel or the bake of a sheet pan with semolina flour cornmeal and very gently transfer the loaves to the peel or pan. Transfer the dough to the baking stone (or bake on the sheet pan). Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, spray the walls of the oven with water and close the door. Repeat once more after another 30 seconds. After the final spray lower the oven setting to 450F (or 400F if and cook it longer if you want a crunchier crust) and bake until done, rotating 180 degrees, if necessary, for even baking. It should take about 20 minutes for loaves and 15 minutes for rolls. The loaves and rolls should be golden brown and register at least 200 degrees F at the center.

9. Transfer the rolls or loaves to a cooling rack and cool for at least 1 hour before slicing or serving.

Sorry about the darkness of the photos. I was night baking without a light :) I hope you do try this bread out at home. It is definitely an easy way to look like a master artisan baker :) The crust and crumb were perfect for spreads and cheeses. As I've stated before I'm more of a cheese man myself but you can see the lovely Mrs. T and the children have an obvious winner.

Have you used a biga before? Did you enjoy the experience? If you've been overly intimidated by what may be perceived as advanced, will you try now?

Chef Robert Irvine - Dinner Impossible 'Tablebread' style

So this post is kind of late but as I have stated before I am finally starting to catch my blog up with what has been going on here in Italy. When I got to Italy I got the shock of a lifetime! I had the opportunity to meet Chef Robert Irvine! Chef Irvine was in Naples doing a Mission Impossible episode for the military and was available for autographs. Since his show is not aired on Italian TV not many people really knew who he was (gasp) so I had his exclusive attention for a good 20 minutes.

I realize too that this is also the first glimpse of the man behind the dough :) I know what you're thinking..."He works out" and you would be correct. Chef Irvine talks about how much he works out in his book ;) as for me well, I like bread, enough said. In case you have ever watched his show and really did wonder if he was a work out fanatic then let me answer that for you - YES HE IS!!! He was massive! In his book he discusses how he likes to cook and workout as a stress reliever. Now if only I could get on board with that plan!

Chef Irvine was my first "celebrity" chef to meet and I have to say that he was the nicest guy you could imagine. He was completely approachable and amazingly friendly to talk to. We talked about his show and the things that had happened with the Food Network. he said that the Food Network had apologized to him for overreacting to a misunderstanding about his credentials. I asked him what he was going to do now. He said that although he couldn't go into details about it he was in talks with a major network and taking his show prime-time.

Before leaving Chef Irvine autographed his latest cookbook for me with some very kind words.

The book (Mission: Cook!) is more of an autobiography of Chef Irvine's life than a cookbook. The recipes that he shares are from his present day life and his childhood. Chef Irvine was a cook in the Royal Navy and he shares stories from that part of his life as well.

In his cookbook you will get recipes ranging from Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg (I can't imagine ever putting this in front of my children who still balk at meatloaf) to Chicken Vindaloo (I love Vindaloo!! Now if I only I could get it to love me...). The wide range of recipes speaks to the amazing life this Chef has had.

Well, I certainly can't wait to see what shows he comes up with! There have been many celebrity chefs do well on prime-time TV in America. Especially the British type. I am a personal fan of Kitchen Nightmares and Hell's Kitchen. I've never really gotten into Jamie Oliver but I'm not saying I wouldn't give it a try later in life.

I would like leave you dear Reader, with my opinion of the ton of negative articles about Chef Irvine; I have to say that unless you have met him in person and seen what kind of guy he really is you shouldn't believe everything you read. I'm a life long fan. Also, in case you are wondering if I am 'celebrity prone' I can't ever imagine meeting Rachel Ray or Paula Deen and writing this same review. (Yes, dear Reader, that was a slam.)

Tell us about your experiences:

Have you met any "celebrities"? Chef or otherwise?