Virtuosic Bread Shaping

This video proves that to learn a skill one must repeat it 10,000 times. That was the advice of a chef friend when I asked her how she learned to shape pizzas.

The bread being shaped here is called Markook, In Arabic, مرقوق، شراك. It’s a flatbread found throughout the Middle East (an Armenian friend who grew up in Lebanon told us about it). A casual Youtube search will reveal many different Markook shaping techniques. Here’s a pillow free version making the rounds on Facebook:

Back to learning a difficult skill. In the case of shaping dough it’s often best to practice with a sacrificial lump of flour and water that you’re not going to eat. It takes the pressure off and you’re free to try and try again. This applies, of course, to many other skills. Once you get the basic motion down, than it’s time to put some pressure on and try it for real.

Get Baking and Share the Loaves

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San Francisco baker Josey Baker, who is the best example of nominative determinism I know of, was in Los Angeles this week to share his enthusiasm for whole grain sourdough bread.

Enthusiasm is an understatement. Baker always has a big smile on his face and spent hours, at a bake-off and book signing at LA’s new mill Grist & Toll, answering questions and sharing his knowledge. Baker’s love for bread making is infectious. Catch that infection and you’ll go down a very deep and geeky vortex of hydration ratios and cold proofing sessions.

At a panel discussion on Monday, moderated by KCRW’s Evan Kleiman, Baker announced that he’s working on an Einkorn baguette, the bread geek equivalent of proposing a new route up K2 sans oxygen. At both events he dropped a lot of advice for home bakers that I thought I’d share:

  • The refrigerator is your friend. Do a long proof in the refrigerator. This deepens flavor, allows flexibility in your baking schedule and can help a hearth loaf hold its shape in the oven.
  • Are you beginner? Make your bread in a loaf pan. It’s a lot more forgiving than trying to shape a boule.
  • Use a tip sensitive thermometer to determine if your rye bread is done. Baker didn’t discuss the exact temp, but I shoot for 210°F. For wheat loaves let color be your guide–you want just short of burnt. Baker said that most beginning bakers don’t bake long enough.
  • To keep dough from sticking to your countertop use water instead of flour. Wet your hands too. This way you also won’t be incorporating more flour into your dough.
  • Whole wheat soaks up a lot of water. Your hydration ratio could hit 100% or more. Wet dough like this can be tough to handle which is why Baker’s recipes in the book are around 80%. As you get more experienced you can start working with more water in the dough.
  • Baker said that he often gives a loaf of whole wheat sourdough to people who come in his bakery and say that they can’t eat bread. He says they come back and say, “Holy s***, I can eat this bread!”

To pick up the basics of home baking I can’t say enough good things about Baker’s book, Josey Baker Bread. Baker’s previous job was in science education which makes him the perfect person to write a baking cookbook. The book is laid out to teach you all that you need to know about bread sequentially. You go from a simple yeasted bread up almost to the Einkorn baguette level.

As Josey Baker says, get baking and share the loaves!

Quick Tip: DIY Decaf Tea

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EDITED  8/6/2014

It appears we have been taken in by a popular Internet myth.  A reader comment  (Thanks, Laura!) brought alerted me to an excellent post on tea myths and includes findings from (apparently) the only two studies to every test this methodology of reducing caffeine levels in tea.  These show that the reduction from a short steeping would be more in the 9-20% range, as opposed to 80%. To achieve 80% the steep would have to be over 5 minutes. It’s an interesting article, worth a read–it also addresses the complex subject of how much caffeine black and green teas actually have.

I’m not sure if this is common knowledge or not– my acupuncturist told me about it years ago–but you can decaffeinate your own tea.

As someone who loves (loves loves) hot black milky tea, even in summer, but who no longer gets along well with caffeine, this is a very good thing. Commercially decaffeinated tea is indistinguishable from dishwater. The DIY version doesn’t taste as good as “real tea”–the undiluted kind– but it’s better than the store bought stuff.

An additional advantage is that you don’t have to stock two types of tea–one type becomes two, saving shelf space. Note that this works best with loose leaf tea, but can be used with bagged tea, too.

All you have to do is brew your tea as you normally would, but start counting as soon as you pour the hot water. After at least 30 seconds but no more than 1 minute you pour off all of what has brewed so far. And yes, that’s all the good stuff. But by doing so, you are pouring off about 80% of the caffeine. It’s sad, but being all headachey and jittery is sad too, so I do it. Then you top off the tea leaves with fresh hot water and start the brew again. This one you drink.

Commercially decaf tea is lower in caffeine than this homebrew–just to be clear.  According to the Mayo Clinic, one cup of commercial decaf black tea can contain anywhere from 0 to 12 mg of caffeine. A regular cup of black tea ranges from 14 to 70 mg.  With this DIY process, a 70 mg cup would be reduced to 14 mg. A cup of regular green tea ranges from 25 to 45 mg, and can be decaffeinated by this method as well.

010 Erica Strauss of Northwest Edible Life

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In episode 10 of the Root Simple Podcast, Kelly and I have a conversation with Erica Strauss, professional chef turned gardener and self described urban homesteading fanatic. Her voluminous and amazing blog Northwest Edible Life offers practical advice on a wide variety of topics: food preservation, gardening, keeping livestock in urban spaces, kitchen tips and home economic hacks. Some of the many topics we touch on in the interview include:

You can also find Erica on Facebook.

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here.

008 Grind Your Own Flour With Erin Alderson

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On the eighth episode of the Root Simple Podcast we speak with Erin Alderson about milling your own flours at home. Erin is the author of The Homemade Flour Cookbook and blogs at naturallyella.com.

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In our conversation Erin mentions that she uses WonderMill Grain Mill.

We also discussed where to get unique grains.  Erin mentions a few sources in her book:

Bob’s Red Mill
Arrowhead Mills
Nuts Online
Jovial Foods (source for Einkorn)
Lundberg Family Farms

I’ll add that if you’re in the Los Angeles area you can buy flour and grain at Grist & Toll in Pasadena.

After my conversation with Erin I briefly mention my purchase of a flour mill, the KoMo Classic Mill.

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here