Plate is a magazine for professiona chefs, which I am not, but this month's issue is about bread, and yum!
Have any of y'all seen this magazine? Very pretty pictures.
In the magazine the first section is entitled Amuse.
The last section is entitled... Digestif.
I had to go have a look at their site when you described their latest issue as bread and yum. Who the heck could resist THAT come on?
I am so very very tempted to give over my info in exchange for their Fat bread with liver butter and gooseberry compote and the chance to find out about Wort Bread. I goodled wort bread. It is Swedish Limpa! I think I will start calling it wort bread. Maybe the midnight bread burglar will avoid it.
re: Sal Vanilla
re: Sal Vanilla
Here you go, but there is a problem. Since Plate is geared towards the food service and restaurant industries, the recipes are sometimes volume recipes. That's the case with this one.
FAT BREAD W/LIVER BUTTER AND GOOSEBERRY COMPOTE
For the Bread
90 oz Beer
90 oz Milk
6 oz Yeast
300 oz Bread Flour, divided
45 oz Fat melted (Use fat from other preparations such as chicken, duck or pork fat)
7 oz Salt
18 oz Mustard seeds, pickled
1. Combine the beer and milk and heat until just warmer than room temp
2. Remove some of the beer/milk mixture to a bowl and cream the yeast. Stir back into the liquid along with 130 oz bread flour. Allow sponge to rest 45 mintues
3. Add the melted fat, salt and remaining flour to the dough and knead it. Stop kneading just before full gluten development has been reached (about 7-9 mins. of kneading). Let rest 5 minutes.
4. Add the pickled mustard seeds to the dough and resume kneading until gluten is fully developed, another 1-2 minutes.
5. Cover the dough and allow to ferment for an hour
6. Uncover dough and turn out on to a board. Stretch the dough into a large rectangle. Letter fold. Then repeat the stretching and folding. Recover and ferment 1 more hour
7. Repeat the letter fold procedure 2 more time. Recover and ferment 1 more hour
8. Divide the dough into 8 oz. portions, round and then proof until double in size.
9. Score the bread and bake at 425* with heavy steam until the crust is golden brown.
Yield - 70 ea 8 oz loaves
For the Liver Butter
1 1/2 lb. Liver (goat or veal) in 1 1/2" dice
Canola oil as needed
2 each Shallots, minced
4 each garlic cloves, minced
1/2 C Brandy or cognac
1 1/2# Butter at room temperature
Salt as needed
1. Heat canola oil in a large skillet and sear the liver until evenly browned on all sides. Remove from pan. Livers should be firm with a little jiggle. About 130* internal temp.
2. Add the shallots and garlic to the pan and sweat for 1-2 minutes over med. heat.
3. Deglaze pan with the brandy and cook until nearly dry.
4. Put the livers and shallot/garlic mixture in a food processor and process until smooth
5. Put the softened butter in the bowl of a stand mixer and beat until light and fluffy (use the paddle attachment)
6. Add the liver puree in 3 portions incorporating each completely before adding the next.
7. Season with salt and refrigerate until ready to use
Yield - 3# of liver butter
For the Gooseberry Compote
2 qt Gooseberries
1 Cup Sugar
1/2 C White wine vinegar
Salt as needed
1. Cobmine the gooseberries, sugar and white wine vinegar in a large pot and slowly cook over low heat until a thick sauce results. Season with salt and reserve until needed
Yield 1 1/2 quarts
Hope you're good at recipe conversion!!
Oh my GOD that is a lot of typing. Gosh Dining Diva. Yeah, I think I can do the conversion and will post it here. Veal or goat liver huh? Hmmm. I have trouble even finding veal meat much less organs. And goat? Hmmm. If there ever was a good reason to live in S. Florida. Nobody kills their goats up here. I think they bury them when they die. I may have to go with chicken livers because God knows I have enough of those.
Ya know I sorta do the bread already. I sub in chicken fat in bread rolls and even better - biscuits! But never beer unless I am making beer bread so I will give it a go.
OK - hoping this is right.
5 ounces beer
5 ounces milk
1 1/2 tablespoons yeast
4 cups flour
2.5 ounces (5 talbespoons) fat
2 tablespoons salt
1 ounce (2 tablespoons) pickled mustard seed.
OK that said - that seems like a lot of liquid. What I will do is start with a little more than half that and incorporate the liquid as I knead. Stop when it gets sticky on your hand and knead more and then add liquid tablespoon by tablespoon if it is dry and flour tablespoon by tablespoon if the dough is unmanageable.
Also they are using commercial dough kneaders so you will have to adjust that time and knead your normal time and just before you finish like your last minute of kneading then dump ion the seeds.
I wonder if you could just dump seeds into a bit of pickle juice.
I think I will make these into rolls and may do a batch with chicken liver mouse tucked inside or maybe a bit of pate enveloped in. Jest a thought.
I never think of putting mustard seeds into bread.
The other conversions are straightforward I think.
Wonderful online mag & blog. I'm not in favor, although I recognize the hard work of websites, of mandatory reader registration in order to full gain access to site content. With the exception of promotional advertisements like this (& those recipes look delish): http://www.australian-meat.com/12-Aus... you must register to read Plate.
Yes, I figure if they are reprinting the same contents present in a paid magazine subscription, then maybe they are owed something, but that registration process is definitely off-putting, and I, too, did not register. Primarily because there is no privacy statement made at the time you are supplying your address and phone number.
I hate when I register for a website and then some kid the vendor hired for this purpose, calls repeatedly. I finally answer their call and ask them a question about their services, and they don't know anything because they were hired just to call people who registered on the website. All this great technology at your disposal and you don't know what to do with it.
I really like this magazine with its concentration on single subject issues. I also like that it is clearly directed at the professional cook is not dumbed down to the average home cook - often the quantities, techniques or equipment preclude anything but the most dedicated to produce at home. The deep and diverse recipes are terrific to read and at times seem like a long "market basket" interpretation from many chef sources and through all courses, I haven't seen the issue on bread yet but I am looking forward to it.