homemade - The Seventh Sphinx

My sister recently shared her sourdough starter with me and I’ve been thinking of baking projects to use up the portion that gets discarded whenever I feed it. I’ve been meaning to get into baking bread and other yeast-based comestibles for a while now, and so pleased with the results so far. The first project was a multi-grain boule* baked in a Dutch oven, and the second: bagels.

I used a hybrid of this recipe from CHOW and one from Lauren Groveman, featured on an episode of Baking with Julia. I hadn’t realized how straightforward making one’s own bagels is. It’s not easy, exactly, as it takes a fair amount of time, but I had no trouble getting the dough to the proper consistency (which I have not at all found to be the case with breads in general). And these were so, so good. Worlds better than standard grocery store bagels and, freshly baked, basically better than any but those from specialty bakeries making them fresh each morning. Soft, chewy, not at all dry, tasting really properly of bagel (this thanks to the malt syrup, which recommend taking the trouble to get). Good if not better without toasting.

A fair number of steps, but, provided ample flour to prevent sticking at various points, not hard. I especially liked Groveman’s shaping technique, which involved pinching the dough into a neat ball and poking a hole through the center rather than shaping a rope into a circle, better structural integrity this way.

You make the hole disproportionately large when initially shaping to allow for shrinkage. I hadn’t thought about this, and am pleased with this bit of data. That said, I made mine rather too large.

They don’t look so promising for many stages of the process.

Seed & semolina base, egg wash, coating of choice, baking stone, ice water below for steam.

Semolina, poppy seeds, sesame seeds, caraway seeds.

Trying to learn to make more and more of these foods I would normally buy pre-made. Satisfying. The making of breads I find especially meditative and comforting.

Few foodstuffs seem to me as sublime, as supremely edible as homemade granola. It needn’t be expensive, and you can chuck in all sorts of nice things.

I use a Fanny Farmer recipe as a base, which I’ve modified over time with a smidgen of every granola recipe I’ve liked or think I might like. The result is a bit different every time, and always to my liking.

Here’s roughly what I did this time, though the proportions can vary quite a bit before it becomes distinctly different. I say add more of what you like most. The main thing is having enough of the oil/honey mixture to coat the dry ingredients evenly.

3 c oats

1+ c almonds (flakes, whole, or both – I like extra)

1 c pumpkin seeds

1 c sunflower seeds

1 c coconut flakes

1/4 c dried cranberries (or any dried fruit)

1/4 c flax seeds

1/3 c sesame seeds (more like 1/4 c or none for normal people)

1/2 c pistachios or pecans

1 tsp cinnamon (adjust to your taste; the recipe can handle twice this if you like, also fine with half)

1/4 tsp nutmeg

1/4 tsp salt

1/4 c coconut oil (or you can substitute 1/4 c canola oil with a couple of tablespoons of butter, but the coconut oil gives excellent flavor. I often add a bit extra.)

1/2 c honey (can substitute maple syrup here, too, or add in addition. I go heavy on the honey, too)

2 tsp vanilla extract

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Warm oil, honey, and vanilla in a saucepan and mix well into dry ingredients, coating evenly. Spread granola mixture evenly in a baking pan or sheet (line it with parchment paper for easy stirring and removal). Bake, stirring every 10 minutes, until granola is deep golden brown, about 35 minutes (this part is flexible as well, you can do 25 minutes for a chewier texture or 45 for more crunch. The shallower the mixture on your baking pan/sheet, the less time it will take). Add dried fruit around the last 5 minutes of baking time. Let cool before eating or storing (it will harden as it cools, so expect it to seem slightly underdone when first removed from the oven). Store in an airtight container.

Note that I mean raw nuts and seeds here. A few roasted ones tend to work out OK if you opt for a quicker cooking time and adjust salt levels accordingly (or don’t mind the extra crunch).

aside: I love pistachios

I often don’t bother baking the dried fruit at all, simply adding it to individual servings as desired.

Add berries and a fraction of coconut or almond milk. Maybe some maple syrup if feeling decadent.

Happiness.

Tag: homemade

sourdough bagels

on the menu: homemade granola