Tzatziki Cucumber Salad

IMG_0863.jpg

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Fresh, cool, crunchy, creamy, and delicious Tzatziki, which is basically a Greek cucumber salad made with thick, strained yogurt, and seasoned with dill and garlic. Uh, yum, right? If you’ve ever had tzatziki, you know what I’m talking about!

It’s funny because I’ve known about tzatziki for a long time, enjoying it at restaurants and such, that wonderful Greek yogurt sauce dip wonder. I’ve seen several cucumber salad recipes around this summer on some of my favorite recipe sites like foodgawker; German cucumber salads, normal cucumber salads, and others. It got me hungry, so I decided to make my own. And let me tell you, I got right on it because zero cooking or baking in a recipe is a wonderful thing when the summer here in Florence has been between 90-106°F / 32-41°C since June.

I noticed most of the recipes I came across used sour cream, but I used plain greek yogurt because it’s more nutritious. Once I found a nice balance between the flavors, I wrote down the recipe and decided to share it with you guys! Then I recalled that tzatziki has very similar flavors, and although I’ve never made it nor even looked up a recipe, my curiosity got the best of me to see just how similar they would be. What do you know, I basically made tzatziki and didn’t even know it! So much for making an original recipe, haha!

So what I’m sharing with you today is my accidental take on tzatziki, similarly enough to be called so, but not THE original. If you make the changes listed below, however, you can have yourself a delicious and authentic Greek tzatziki!

What are the differences from a traditional tzatziki and the one you see below?

  • The cucumber is usually grated and drained (either by squeezing or letting sit in cheese cloth over a bowl overnight) instead of sliced. I also use more cucumber to make a creamy salad rather than a dip that features cucumber. if you want to make real tzatziki, use a half of a large cucumber or a smallish one.

  • Traditional would have more yogurt so again, more of a sauce or dip rather than a salad. For real tzatziki, double the yogurt to 1 1/2 cups / 340g.

  • For the acidic element, I used lemon juice, but vinegar of some sort is usually called for. I’ve read in Greece they most often use red wine vinegar.

  • I added more fresh dill! Because I love dill. If you think about it, this is like a creamy dill pickle dip. It has the cucumbers, the garlic, the dill….no wonder I like it so well! For original tzatziki, use about 1 Tbsp chopped.

If you eliminate the cucumbers (or shred them like the traditional way), it makes an excellent and much healthier alternative to most veggie dips. I might even like it better than Ranch!


Tzatziki Cucumber Salad

Serves about 2

IMG_0852.jpg

Ingredients:

  • 3/4 cup / 170g plain greek yogurt or vegan yogurt

  • generous 2 Tbsp chopped fresh dill

  • 2 tsp / 10g lemon juice

  • 2 garlic cloves, minced, or 1/4 tsp garlic powder

  • salt and pepper, to taste

  • 1 large cucumber, chopped with skin/seeds removed as desired

  • extra virgin olive oil, for drizzling, optional

Directions:

  1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.

  2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

Jenny’s Notes:

  • For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative!

  • In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

vegan, vegetarian, dairy-free, gluten-free, veggie dip, cucumber, garlic, fresh dill, Greek yogurt, Ranch substitute
Side dish, lunch, sauces and condiments
Greek
Yield: 2
Author:

Tzatziki Cucumber Salad

Creamy salad form of the classic Tzatziki sauce: Cucumbers, Greek yogurt, lemon juice, garlic, and fresh dill.
prep time: 10 Mcook time: total time: 10 M

ingredients:

  • 3/4 cup / 170g plain greek yogurt or vegan yogurt
  • generous 2 Tbsp chopped fresh dill
  • 2 tsp / 10g lemon juice
  • 2 garlic cloves, minced, or 1/4 tsp garlic powder
  • salt and pepper, to taste
  • 1 large cucumber, chopped with skin/seeds removed as desired
  • extra virgin olive oil, for drizzling, optional

instructions:

How to cook Tzatziki Cucumber Salad

  1. In a medium bowl combine yogurt, dill, lemon juice, garlic powder, salt and pepper.
  2. If serving immediately, add cucumber and stir to coat; drizzle with olive oil. Otherwise, refrigerate until ready to serve, adding cucumber and drizzling with oil at the last minute.

NOTES:

For optimal creaminess, I would use full fat greek yogurt. If you are vegan or dairy-free, use a thick/Greek dairy-free yogurt alternative! In an ideal world the dressing would be made a day ahead of time and the cucumber added just before serving. This helps the flavors meld together and cuts the sharpness of the garlic a bit, without the cucumber sitting in the dressing for a day and losing its liquid. However, this makes a great last minute dish and it tastes just fine if eaten right away!

Calories

123.72

Fat (grams)

7.21

Sat. Fat (grams)

1.05

Carbs (grams)

5.89

Fiber (grams)

0.61

Net carbs

5.28

Sugar (grams)

3.78

Protein (grams)

9.30

Sodium (milligrams)

181.86

Cholesterol (grams)

4.25
Nutritional information is approximate.
Created using The Recipes Generator
IMG_0856.jpg

Lemon Cream Tart

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I've been on a French kick recently.  This past Christmas I was gifted "The Art of French Classics" by Jacquy Pfeiffer.  At first glance it seemed detailed, confusing, and lengthy.  Second glance didn't get much better.  This was not the type of book you would use to whip up a batch of cookies or bake a cake for dessert tonight.  No, this book was going to require time, diligence, patience, determination, and careful reading.  

I decided to dissect this book by my favorite method: list making.  Simple and efficient.  I started employing this method when I was 13.  My mom had bought me a cake mix cookbook by Betty Crocker, and I was thrilled to have my own cookbook to go through and cook all on my own.  Most of those recipes I would shudder at now (they're not completely from scratch, haha!!), but I wanted to make everything in there.  Well, almost.  Which is where the list came in.  I wrote down every recipe I wanted to make, referencing the page numbers. When I had made a recipe, I would put a check mark by it.  Much easier to glance at one page (or two or three, there were too many recipes I wanted to make!) than to go through the book every time.  And oh so satisfying to make that little check mark. But, I am a nerd when it comes to baking, so you can take this as more of an anecdote than a recommendation.  :)

After initially being intimidated from reading “The Art of French Pastry” and applying my list method, I realized it wouldn’t be so difficult to make a lot of these recipes, after all. Some recipes, yes, which include making puff pastry, choux pastry, and various pastry creams and caramel all for one magnificent cake, but if French cuisine was easy we would all be making cream puffs, croissants, and eclairs everyday now, wouldn’t we? But to my pleasant surprise many of the recipes were quite manageable. This book helps you master some basic techniques that then become easier because you use them often for many of the recipes.

One of the simpler, but nonetheless delicious recipes from the cookbook is this Lemon Cream Tart.  Everyone should have a good lemon tart in their repertoire.  Someone once asked me, after learning I liked to bake, if I could make a good lemon tart.  I had made good lemon tarts before, but sometimes I lack confidence that even if I like something, will it live up to other people's tastes buds?  Until I find the recipe, that is.  Then I know the search is over, although I will always be open to trying new things.  I hung on to my current lemon tart recipe, but I felt like I could do better.  A recipe that would be reliable, and deliver that over-the-top creamy, lemony zing.  I think I found it in this recipe, oh yes.  

You’ll notice in my photos that the lemon tart is decorated with meringues and candied orange peels. The recipe does not include those because I feel that for the time spent making them, they don’t add significantly to the eating experience and are more for the wow factor. Don’t get me wrong, they’re yummy, but meringues do require a certain technique (mine unfortunately cracked a bit) and candying orange peel requires 10 days. So. I more than encourage you to get the book and try out those recipes yourselves, and especially the others, like the croissants, palmiers (my absolute favorite recipe from the cookbook), the brioche variations, eclairs, and I could keep going! Or, if all this seems a bit ambitious to you, gift the book to your favorite baking enthusiast and have them make them for you. :)

Recipe adapted from “The Art of French Pastry” by Jacquy Pfeiffer.


*Note:  Make the pâte sablée at least one day ahead as it needs to rest overnight in the refrigerator; two nights is ideal.    

Lemon Cream Tart

Serves 8-12

Ingredients:

For the Pâte Sablée

  • 6 Tbsp / 97g butter

  • 1/4 tsp / 1g salt

  • 1 cup + 1 Tbsp / 145g all-purpose flour

  • 3 Tbsp / 18g almond flour

  • 1/2 cup / 55g powdered sugar

  • 1/4 tsp / 1g vanilla extract

  • 2 egg yolks

For the Lemon Cream

  • 1 cup / 200g sugar

  • 5/8 cup / 140g lemon juice

  • pinch of salt

  • 3 eggs + 1 yolk

  • zest of half a lemon

  • 14 Tbsp / 192g butter, softened and cut into cubes

  • candied lemon peel, toasted nuts, or meringues for decoration, optional

Directions:

Make the Pâte Sablée (2-3 Days Ahead of time)

  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour.  Mix on low until just crumbly.  Over-mixing will active gluten in flour and make for a tougher crust.  Add almond flour and powdered sugar, mixing until just combined.  Add vanilla and egg yolks on medium speed until just combined.  

  2. Scrape dough out onto a sheet of plastic wrap.  Press into a 1/2 inch rectangle and wrap airtight in the plastic.  Refrigerate overnight.  

The next day:

  1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking.  You should barely see the butter on the pan.  If it is over-greased the dough may slip down the side as it is baking.  

  2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface.  For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.  

  3. Tap the dough with a rolling pin to make sure it's pliable.  If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing.  Roll the dough 3 times in one direction, then make a quarter turn.   Periodically check to make sure your dough isn't sticking to the surface.  If it is, use a thin spatula to peel it off and re-flour the surface underneath.  Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.

  4. At this point your dough should be larger than your tart pan.  Carefully transfer the dough to the pan.  You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan.  Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so.  Use a knife to trim away any extra dough.  Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.  

An hour later or the next day:

  1. Preheat oven to 325°F / 160°C.  

  2. Remove the crust from the fridge and dock the bottom with a fork.  (Poke holes in it.)  This will allow steam to escape evenly during baking.  

  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.

  4. Bake for 15 minutes, then remove the parchment paper and pie weights.  Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden.  Allow to cool.

Make the Lemon Cream

  1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.  

  2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds.  Whisk the first lemon juice mixture into this mixture and add the zest.  

  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat.  Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble.  Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.  

  4. Remove from the heat and strain into a bowl through a fine-meshed sieve.  Use a spatula to push mixture through the strainer, if necessary.  Transfer thermometer to the new bowl.  Allow mixture to cool to 140°F / 60°C, about 5 minutes.  

  5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender.  Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.  

  6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator.  Decorate as desired, dust with powdered sugar, or leave as is. 

Buon Appetit!

Jenny's Notes:

  • Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day.  

  • The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Jacquy Pfeiffer, The Art of French Pastry, French classics, lemon tart, Pâte Sablée, butter crust, French tart, French lemon
French
Yield: 8-12
Author:

Lemon Cream Tart

Lemony, creamy, zingy tart with a perfect butter tart crust from Jacquy Pfeiffer's "The Art of French Pastry."
prep time: 1 H & 10 Mcook time: 30 Mtotal time: 1 H & 40 M

ingredients:

For the Pâte Sablée
  • 6 Tbsp / 97g butter
  • 1/4 tsp / 1g salt
  • 1 cup + 1 Tbsp / 145g all-purpose flour
  • 3 Tbsp / 18g almond flour
  • 1/2 cup / 55g powdered sugar
  • 1/4 tsp / 1g vanilla extract
  • 2 egg yolks
For the Lemon Cream
  • 1 cup / 200g sugar
  • 5/8 cup / 140g lemon juice
  • pinch of salt
  • 3 eggs + 1 yolk
  • zest of half a lemon
  • 14 Tbsp / 192g butter, softened and cut into cubes
  • candied lemon peel, toasted nuts, or meringues for decoration, optional

instructions:

How to cook Lemon Cream Tart

Make the Pâte Sablée (2-3 Days Ahead of time)
  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpose flour. Mix on low until just crumbly. Over-mixing will active gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined. Add vanilla and egg yolks on medium speed until just combined.
  2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.
The next day:
  1. Very lightly grease a tart pan with softened butter, just enough to keep it from sticking. You should barely see the butter on the pan. If it is over-greased the dough may slip down the side as it is baking.
  2. Remove the dough from the fridge, unwrap from the plastic, and place on a lightly floured surface. For easier transportation, you can roll it out on a floured silpat or piece of parchment paper.
  3. Tap the dough with a rolling pin to make sure it's pliable. If at any point the dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll the dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface. If it is, use a thin spatula to peel it off and re-flour the surface underneath. Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.
  4. At this point your dough should be larger than your tart pan. Carefully transfer the dough to the pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press the dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so. Use a knife to trim away any extra dough. Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.
An hour later or the next day:
  1. Preheat oven to 325°F / 160°C.
  2. Remove the crust from the fridge and dock the bottom with a fork. (Poke holes in it.) This will allow steam to escape evenly during baking.
  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.
  4. Bake for 15 minutes, then remove the parchment paper and pie weights. Bake for an additional 5-15 minutes, or until the crust begins to evenly color and turn golden. Allow to cool.
Make the Lemon Cream
  1. In a small bowl, combine half of the sugar, lemon juice, and salt; whisk until sugar and salt have dissolved.
  2. In a medium bowl, combine the remaining half of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add the zest.
  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat. Place the lemon mixture over the saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so the eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.
  4. Remove from the heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through the strainer, if necessary. Transfer thermometer to the new bowl. Allow mixture to cool to 140°F / 60°C, about 5 minutes.
  5. At this point pour the mixture into a blender, or leave in the bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.
  6. Pour the lemon cream into the baked crust and allow to set for at least 2 hours in the refrigerator. Decorate as desired, dust with powdered sugar, or leave as is.

NOTES:

Although this recipe may seem lengthy and entailed, it's quite simple, especially if you separate it into a "crust" day and a "filling" day. The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.

Calories

511.91

Fat (grams)

34.15

Sat. Fat (grams)

19.79

Carbs (grams)

47.48

Fiber (grams)

0.89

Net carbs

46.58

Sugar (grams)

32.22

Protein (grams)

6.01

Sodium (milligrams)

331.90

Cholesterol (grams)

211.17
Nutritional information is approximate. Based on 8 servings and does not include toppings.
Created using The Recipes Generator
IMG_4714.jpg

Buttermilk Bread

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

What’s the first thing that comes to mind when someone says, "Buttermilk"?  

For me, that would be buttermilk pancakes.  The lightest and fluffiest of all pancakes.  If you live in the south, maybe that's buttermilk biscuits.  Maybe your favorite cake recipe or scone recipe calls for buttermilk.  Whatever it may be, these delectable food items all have one thing in common:  Their light crumb, a.k.a. fluffiness.  The high acidity in the buttermilk reacts with the leavening agent, like baking soda, thus creating a beautiful rise, and a nice, light product.  

I don't often have buttermilk on hand; I find it much easier to make my own as I always have milk and lemon juice/vinegar on hand.  Lemon juice or vinegar are both very acidic and will have a similar effect on the leavening agent.  However, there is something so satisfying about using true buttermilk in a recipe.  After all, Milk and Lemon Juice Pancakes don't sound nearly as appealing as Buttermilk pancakes.   

So, a trip to the store, a carton of buttermilk bought, pancakes made and eaten.  Now, there is only 7/8 of a carton of buttermilk left in your fridge.  The likelihood of making 7 or more batches of buttermilk pancakes before the buttermilk goes bad is, well, not likely.  (But if you do, let me know, I’ll come live at your house!)  

The question remains, what I can do with the rest of this buttermilk without being wasteful?  Make buttermilk bread! (Another side note, if you like to drink buttermilk straight, well then.  You just can't relate with our buttermilk overload predicament, can you?)  The fluffiness factor we were talking about earlier still plays a role in this bread.  So fluffy.  Makes great toast.  And did I mention french toast?  Now you can serve buttermilk french toast! Oh yes.  Full circle, baby.  Actually, I don't really know where the circle started, so it's hard to tell if we actually came full circle...

On to the recipe! 

Recipe adapted from Jane's Sweets and Baking Journal


Buttermilk Bread

Makes 2 approx. 9x5 inch loaves

Ingredients:

  • 5-6 cups / 620-740g all-purpose flour

  • 1 Tbsp / 9g instant yeast

  • 2 tsp / 10g salt

  • 2 cups / 474g buttermilk

  • 1 Tbsp / 20g maple syrup or honey

  • 2 Tbsp / 28g oil or melted butter

Directions:

Oven 375°F / 190°C.  Grease two approx. 9x5in / 24x13cm loaf pans.

  1. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt.  Mix together.  Add buttermilk, maple syrup, and oil, mixing well.  Switch to the dough hook if using a stand mixer.  

  2. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed.   This should take about 5-7 minutes with a stand mixer, 10 minutes by hand.  If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.

  3. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil.  Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.  

  4. When bread has risen, punch or press down to degas it.  Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.  

  5. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour.  Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action.  The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension.  If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth.  The surface tension will create a nice crust for your dough.  This is called shaping a "Boule."  If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.  

  6. Repeat with other half of dough.  Place towel or plastic wrap over the two boules and let rest for 15 minutes.

  7. Shape each round into a loaf and place in prepared pans.  Place back in a warm place to double, about 1 hour.  Preheat your oven towards the end of this time.  

  8. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam.  A spray bottle works well.  Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C.  Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.  

bread, white bread, carbs, buttermilk, toast, french toast bread
Bread
American
Yield: 20
Author:

Buttermilk Bread

A soft white bread made extra fluffy with the use of buttermilk. Great for toast and french toast.
prep time: 40 Mcook time: 30 Mtotal time: 70 M

ingredients:

  • 5-6 cups / 620g-740g all-purpose flour
  • 1 Tbsp / 9g instant yeast
  • 2 tsp / 10g salt
  • 2 cups / 474g buttermilk
  • 1 Tbsp / 20g maple syrup or honey
  • 2 Tbsp / 28g oil or melted butter

instructions:

How to cook Buttermilk Bread

  1. Oven 375°F / 190°C. Grease two approx. 9x5in / 24x13cm loaf pans.
  2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well. Switch to the dough hook if using a stand mixer.
  3. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.
  4. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.
  5. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.
  6. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth. The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.
  7. Repeat with other half of dough. Place towel or plastic wrap over the two boules and let rest for 15 minutes.
  8. Shape each round into a loaf and place in prepared pans. Place back in a warm place to double, about 1 hour. Preheat your oven towards the end of this time.
  9. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam. A spray bottle works well. Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C. Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.

Calories

161.19

Fat (grams)

2.00

Sat. Fat (grams)

0.28

Carbs (grams)

30.42

Fiber (grams)

1.12

Net carbs

29.30

Sugar (grams)

2.10

Protein (grams)

4.79

Sodium (milligrams)

239.83

Cholesterol (grams)

0.95
Nutritional information is approximate and based on 1 slice from 20 servings.
Created using The Recipes Generator