William Penn Life, 2011 (46. évfolyam, 1-12. szám)
2011-08-01 / 8. szám
fhe Kitcher). with Főszakőcs Béla Artisan Breads Part3 FÁRADJON BE A MAGYAR KONYHÁBA! Greetings from New Hampshire where the weather has been so fantastic, making this summer one of the best I can remember. I attended the 28th Annual William Penn Association Golf Tournament in Midway, Pa., at Quicksilver Golf Club. The golfers and everyone else in attendance enjoyed themselves immensely. The weather was perfect for golf and the barbecue after the tournament. Next year in 2012, we return to Blairsville, Pa., and play at the Chestnut Ridge Golf Club. Just as a friendly reminder, the last three major activities upcoming are the 125th Anniversary Gala on Saturday Sept. 3, the WPA General Convention Sept. 4 to 6 and the WPA Picnic-A Great Fraternal Fest Sept. 17 at Scenic View. The Pittsburgh Marriott North Hotel will host the Gala and Convention. Hope to see you there celebrating 125 fraternal years. Since the last column, a few readers contacted The Hungarian Kitchen and voiced their opinion on the recipe selection. It seems the recipes are too difficult to accomplish. Chef Vilmos and I did some investigating and found out it was not the difficulty of the recipes but rather the time it took to make them. When the recipes are selected for the month, consideration is given to ingredients, difficulty and length of time to make the recipes. So far, it has worked out well for everyone. It would not serve any purpose to provide you with recipes that are too difficult and too hard to understand. Perhaps artisan bread making is a bit more difficult than regular bread baking. For this reason, 1 broke down the recipes and used a three-part series to introduce you to the world of artisan breads. All the bread recipes are easily accomplished if you follow the systematic instructions for every recipe. As a good instructor, I try to provide you with the best information possible and then challenge you to make the best product. Culinary and pastry arts bring out the best in everyone. There is no such thing as a great bread baker, some are just better than the rest. In future columns, I will list recipes in three classes of difficulty: beginner, intermediate and advanced. Thank you very much to those who wrote in and brought this to my attention. It shows you really care and want to learn more about food. That is all the housekeeping I have for this month, so here is your trivia question: Which country has the highest daily bread consumption per capita? The answer is in the oven at The HK. Bread making is a combined effort that includes 12 steps. This is part three of the series, so let us review the steps for success when making artisan bread or any bread recipes you will try in the future. Scaling is the process by which you measure ingredients to get an exact amount. This can make or break your recipe if not done properly. Mixing is the portion of the recipe during which you combine ingredients to achieve a uniform and complete mixture of all the ingredients that are in the recipe. Fermentation allows the yeast to produce alcohol and carbon dioxide gas in your dough to form the gluten structure. Punching is used to get all the air out of the dough after the first rise. Dividing the dough insures equal weight and size that allows for uniform baking. Rounding causes the dough to tighten and release the old gas from the dough. This also produces a smooth surface on your product. Bench resting lets the gluten relax which makes for easier molding of the dough. This is a very short resting as fermentation continues. The dough is covered to keep the moisture content high and not form a crust. Molding or shaping the dough is important for uniformity of the loaves and should be done as quickly as possible. Panning, or putting the dough in a pan or on a baking sheet, includes a washing before baking. Final proofing allows the dough to expand and not form a crust. This stage is done to achieve maximum fermentation before baking the product. Baking is the process of placing the loaves in the oven causing oven spring. Oven spring is the last reaction of the yeast and causes the bread to rise. Cooling is important to get your bread down to room temperature. Let your bread sit in the pan for 10 minutes then remove to complete the cooling process. Removing bread from the pan keeps moisture from being locked in. Packaging is important to keep your bread in the best possible condition. Wrapping the bread while it is still warm will cause moisture and condensation in the packaging. This will lead to soft bread and the chance mold will form. Make sure your bread is at room temperature before packaging. Storing the bread in a container, plastic bag or bread box the proper way will give you a longer shelf life. If you choose to freeze your bread do so the same day you bake. Old bread frozen is only good for crumbs or croutons. Congratulations on passing The Hungarian Kitchen Artisan Bread Class. The only thing left to do is try this month's recipes. Practice and patience make for the perfect loaf of bread. (Jé átO'Áff'ff'tá ^Syl Joszoi^dcs The Hungarian Kitchen is a trademark of William S. Vasvary. 10 0 August 2011 0 William Penn Life
