If you know snow is in the forecast, get your Poolish ready so you can bake this herbaceous snow day ciabatta. We used dried basil, oregano, parsley, and rosemary, but you can load this dough up with whichever dried herbs you prefer or have on hand. If you don’t have bread flour, all-purpose flour will also work, though it will make the bread less chewy.
Dried Herb Ciabatta
- Poolish (recipe follows)
- 1 cup (240 grams) water (60°F/16°C)
- 2 tablespoons (28 grams) olive oil
- ½ teaspoon (1.5 grams) instant yeast**
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon dried parsley
- ½ teaspoon dried rosemary
- 2½ cups (318 grams) bread flour
- ½ cup (62 grams) white whole wheat flour
- 1 tablespoon (9 grams) kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, place Poolish. Add 1 cup (240 grams) water, oil, yeast, basil, oregano, parsley, and rosemary. Add flours and salt, and beat at low speed for 4 minutes. Increase mixer speed to medium, and beat for 5 to 6 minutes. (To test if dough is mixed enough, dust a small section of dough with flour. Pinch off a small portion, and slowly stretch to form a thin, translucent sheet. If dough tears, the dough is not ready and should be mixed 1 minute more before testing again.)
- Grease a large bowl with oil. Turn out dough onto a heavily floured surface. Shape dough into a round, and place in prepared bowl. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 2½ hours, folding dough in bowl every 30 minutes. (To fold, use a floured hand to reach under one side of dough, and pull gently over center; repeat with opposite side of dough.)
- Place 2 (16×12-inch) sheets of parchment paper on a work surface, and generously dust with flour. On a lightly floured surface, turn out dough, and shape roughly into a 14×10½-inch rectangle; dimple surface with fingertips. Using a bench scraper, cut dough in half lengthwise; transfer halves to prepared parchment sheets.
- Gently stretch each portion of dough into a 15½x5-inch rectangle. Dimple surface again with fingertips. Cover with plastic wrap, and let rise for 1 hour.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- Quickly turn out each portion of dough onto a prepared pan.
- Bake until golden and an instant-read thermometer inserted in center registers 205°F (96°C), 12 to 15 minutes. Let cool completely on wire racks.
- 1¼ cups plus 2½ tablespoons (179 grams) bread flour
- 2 tablespoons (14 grams) white whole wheat flour*
- 1/16 teaspoon instant yeast**
- ¾ cup plus 1 tablespoon (195 grams) water (70°F/21°C)
- In a medium bowl, stir together all ingredients until dry ingredients are completely moistened. Cover with plastic wrap, and let stand at room temperature for 14 to 16 hours.
*If you do not have white whole wheat flour on hand, the same amount of bread flour or regular whole wheat flour can be used instead.
**We used Red Star Platinum Superior Baking Instant Yeast.
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Forget classic cinnamon rolls—these Cardamom Pistachio Rolls are spiced with cardamom and studded with salty pistachios, making them a breakfast treat that’s well worth the effort.
Cardamom Pistachio Rolls
- ¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
- 2¼ teaspoons (7 grams) active dry yeast
- ⅓ cup (67 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
- 1 cup (240 grams) whole milk, room temperature and divided
- 4 tablespoons (60 grams) fresh lemon juice, divided
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 3½ cups (438 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 6 tablespoons (84 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (57 grams) finely chopped roasted salted shelled pistachios
- ½ cup (113 grams) unsalted butter, melted
- 1 tablespoon (6 grams) ground cinnamon
- 2 teaspoons (4 grams) ground cardamom
- 1 to 1½ teaspoons (1 to 1.5 grams) lemon zest
- 1 cup (120 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together ¼ cup (60 grams) warm water, yeast, and ½ teaspoon (2 grams) granulated sugar by hand. Let stand until mixture is foamy, about 10 minutes.
- Add ¾ cup (180 grams) milk, 2 tablespoons (30 grams) lemon juice, egg, egg yolk, vanilla, and remaining ⅓ cup (67 grams) granulated sugar, whisking to combine.
- With mixer on medium speed, add flour and salt, beating just until dough comes together. Scrape sides of bowl. Increase mixer speed to medium-high, and beat for 4 minutes. Add softened butter, and beat until dough is smooth and pulls away from sides of bowl, about 6 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
- Butter a 9-inch round cake pan.
- On a lightly floured surface, stretch dough into a 16×12-inch rectangle using wet hands.
- In a small bowl, stir together brown sugar, pistachios, melted butter, cinnamon, cardamom, and zest. Spread filling onto dough, leaving a ½-inch border. Starting with one long side, roll dough into a log; pinch seam to seal. Place log, seam side down, on work surface. Trim ½ inch off each end. Cut into 8 rolls, and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- Bake until light golden brown, 35 to 40 minutes. Let cool completely.
- In a small bowl, whisk together confectioners’ sugar, remaining ¼ cup (60 grams) milk, and remaining 2 tablespoons (30 grams) lemon juice until combined. Place in a resealable plastic bag. Cut corner from bag, and drizzle icing onto rolls.
Keep your hands wet when stretching dough. This keeps dough from sticking and also keeps you from adding additional flour. Brush any additional flour off dough with a dry pastry brush as you are rolling.
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