Carb So Hard

Steve and I recently watched The Game Changers on Netflix. It’s a fascinating documentary about the health benefits of a plant-based diet. There’s one memorable scene of a doctor comparing the blood samples of three athletes: one who ate a beef burrito, one who ate a chicken burrito, and one who ate a bean burrito. As soon as we watched that scene, we committed to eating healthier. With a more plant-based diet and the fact that I’m still nursing the baby, I need more carbs. Plus, it’s hard to find time to cook and eat while taking care of a baby. Carbs are quick and easy, including this crusty bread recipe I’m making on the regular.

Ingredients

3 cups of King Arthur bread flour

1 teaspoon of salt

1 tablespoon of sugar

1 teaspoon of instant yeast

1.5 cups of filtered water

Instructions

1. Combine water, yeast, salt, and sugar in a mixing bowl. Stir until you start to see tiny bubbles (the yeast activating).

2. Add the flour and knead until the flour is combined. If the dough is too sticky, add some more flour (about a tablespoon at a time). If the dough is too dry, add a teaspoon of water. The dough is just right when you can touch it without it leaving residue on your fingers.

3. Keep the dough ball in the bowl and cover the bowl with a damp towel. Set aside for at least a couple hours.

4. Once the dough has risen, shape it back into a ball. Using a knife, slash a few seams into the dough to allow it to expand more evenly.

5. Heat the oven to 450 degrees Fahrenheit.*

6. Tear off a sheet of parchment paper that’s large enough to cover the sides of the cast iron.

7. Place the dough onto the parchment paper.

8. Cover the cast iron pan with the lid and bake for 20 minutes with the lid on.

9. Take the lid off. A golden crust should have formed.

10. Bake uncovered for another 15 minutes. Depending on your oven, the bread is done once it’s reached a golden brown on the sides. (You can really tell it’s done if you knock on the bottom of the loaf and it sounds hollow.)

*For a soft sandwich loaf, bake in a loaf pan for 35-40 minutes at 350 degrees.

Almost Focaccia in the Oven

I try my best to stick to a paleo-ish diet but for some reason, all I want to do is make bread and pasta. I think it has to do with Bob’s Burgers and The Great British Baking Show being the only two TV shows I ever watch.

A couple months ago, I took a sourdough baking class at The Mill in San Francisco. The ingredients are simple but the process takes forever. From growing the starter to proofing the dough, baking good bread is a waiting game.

So when I watched Salt, Fat, Acid Heat, I was amazed how easily Samin Nosrat whipped up Ligurian Focaccia. No need for a starter and the main wait can take place overnight. But even Samin’s recipe takes some babysitting, so I took bits and pieces from hers and The Cafe Sucre Farine to create a super easy focaccia.

Ingredients for the dough

• 4 cups of all purpose flour

• 2.25 teaspoons or 1 packet of yeast

• 2 cups of warm water

• 2 teaspoons of honey

• 1 teaspoons of salt

• 1/3 cup of olive oil

Ingredients for the brine

• 1/3 cup of warm water

• 1 teaspoon of salt

Instructions

1. Mix the dry ingredients together.

2. Add the warm water to the mix.

3. Cover the bowl with a dish towel for 8-24 hours (or in my case, overnight).

4. In the morning, drop a tablespoon or two of olive oil in a 9-inch cake pan. Make sure olive oil generously coats the bottom and sides of the pan.

5. Give the dough a couple more kneads and place it in the pan. Note, the dough will be really sticky but that’s okay. It’ll spread nicely in the pan if you give the pan a few shakes.

6. Drizzle some more olive oil over the top of the dough.

7. Cover the pan with a dish towel for 45 min.

8. Check on the dough and dimple it with your fingers.

9. Mix the brine ingredients together until the salt dissolves. Pour the brine over the dough to fill the dimples.

10. Proof for another 30-45 min.

11. Preheat the oven to 450 degrees F.

12. Sprinkle the dough with salt and add whatever toppings you want: rosemary, cherry tomatoes, red onion slices, olives, etc.

13. Bake for 30-35 min.