Daring Bakers- November

This months Daring Bakers challenge came from Shuna Fish Lydon of Eggbeater. This caramel cake was quite delicious and a great addition to our Thanksgiving table. You can find Shuna's original recipe here.

I absolutely fell in love with the browned butter frosting. I may just keep this in my bag of tricks in the future.
This months host was Chronicles in Culinary Curiosity along with Brownie of the Blondie and Brownie Duo, Jenny of Foray into Food. And helping out with alternative baking, Natalie of Gluten-a-Go-Go

Pizza Time! Daring Bakers Challenge October

I really liked this month's DB challenge, I am definitely going to use the dough recipe in the future. It was the first time I ever got pizza crust truly thin and crispy. I decided to test both the regular and the gluten free options for the dough, and then put out the pizza party call. My only request was that my guests bring their preferred toppings. It was a blast. So much pizza.

Pizza number one:

Hummus, kalamata olive, and red onion on gluten free crust.

Pizza number two:

Shredded mozzarella and marinara on traditional crust.

Pizza number three:

Fresh mozzarella and marinara on traditional crust.

Pizza number four:

Mushroom, marinara, shredded mozzarella, and Mr. Dave's red wine and pistachio sausage on gluten free crust.

Pizza number five:

Fresh mozzarella, caramelized onions, and bacon on gluten free crust.

Pizza number six:

Steak, marinara sauce, and fresh mozzarella on traditional crust.

Pizza number seven:

Garlic and olive oil, bacon, and half fresh mozzarella and half fontina cheese on traditional crust.

We made some other ones as well that did not get a chance for their glamor shot sadly. Things got a bit hectic with a house full of people making pizza and having a few drinks.

Dough Recipe
~ 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.

Daring Bakers: Gluten Free/Vegan Lavash with Fig and Olive Tapenade

The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice. This challenge came from Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl.

I really liked this challenge, it was a nice break from sweets. I opted to go both gluten free and vegan; our household often cooks both intentionally vegan and accidentally vegan so I looked forward to trying my hand at gluten free as well.
The crackers turned out great and way tastier than the last version of crackers that I made I attribute that to the mix of flours in the gluten free flour that I used.

Gluten Free Lavash
Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) gluten free flour blend (I skipped the xanthan gum, cause I didn’t feel like running to the co-op)
* 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. 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.

3. 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).

4. 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.

5. 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.

I used a bit of black and regular sesame seeds and a sprinkling of sea salt on the crackers. I also tried some rolled out and some using the glass-smoosh method. When I make these again I will definitely stick to the smoosh method. I layed out the parchment and then made a small ball of dough and then placed a bit of parchment over it and flattened it with a drinking glass the just peeled back the parchment. This took a bit longer, but made for a more consistent cracker.

Fig and Olive Tapenade
From Elana's Pantry
Fig Tapenade
1 cup dried figs
½ cup water
1 cup kalamata olives
1 tablespoon olive oil
½ teaspoon balsamic vinegar
1 tablespoon fresh thyme, chopped

1. Place figs in a food processor and pulse for 30 seconds, until well chopped
2. Add water and pulse to create a paste
3. Add olives and pulse until incorporated
4. Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth

This was super tasty and would be a great with any number of other crunchy snacks, it was a great mix of sweet and savory.

Thanks for a great challege!

Daring Bakers- Chipotle Chocolate Éclairs

The August Daring Bakers challenge came from Tony Tahhan and MeetaK.

I would love to say that my first Daring Bakers attempt went splendidly and without a hitch….alas I cannot. First, I had to enlist the help of wonderfully generous friend on account of the busted wrist. These were not a one-handed project. So we set aside a nice Saturday and got crackin.

We started with the standard Pâte à Choux and piped out our “chubby fingers”, my still slightly swollen fingers peeking out of my cast served as an excellent example. As we piped and they cooked we quickly turned into giggling children muttering things about wieners. In the midst of a very mature conversation we probably took them out a touch to early and most of them sank and looked like this
Some maintained their puffy namesake so we forged on…. To the chocolate pastry cream! We used the provided recipe with one addition that we all really, really enjoyed; to the cooling pastry cream we added about 2-3 tablespoons of the zesty delicious goo that comes in the can of chipotles. In my humble opinion this addition really stepped up the filling, prior it was kinda just an eggy-chocolatly-unremarkable filling, after there was a bit more depth and contrast.

We opted to use a Mark Bittman recipe for dark chocolate glaze out of How to Cook Everything. This is where things got ugly…..on paper sounded like it would whip up in a jiff and be wonderful. Not.so.fast. This is what we got.
The wheels were quickly coming off this bus. We decided to assemble the few puffy shells and coat the top with simple melted bittersweet chocolate. See not so bad.
The rest met a different fate. Being virtually unfillable, the chipotle chocolate éclair cake was born!
The “shells” were split, the really ugly pieces layered on the bottom of a 9/13 pan, filling smeared on top, and then covered with the nicer éclair bits and a bit of melted chocolate. I have to admit I am really not that fond of éclairs, these however actually benefited from some time in the fridge and definitely tasted better the next day after the cake sat-up a bit.
Hopefully I will have two working hands for the September challenge!