Update documentation gh-pages

_sources/Recipes/Appetizers/Dips_Baba_ganoush.rst.txt

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+.. index::
+   single: dips; baba ganoush
+
+Baba Ganoush
+=====================
+
+Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.
+
+.. makes:: 2 portions
+
+.. ingredients::
+
+   - 2 eggplants
+   - 1tsp tahini
+   - 1/2 lemon for its juice
+   - 25g yoghurt
+   - fresh garlic
+   - salt
+   - sumac
+   - pomegranate
+   - olive oil
+
+.. procedure::
+
+   *For the eggplants*:
+
+   Roast eggplants in the oven. This is a little messy, so put them on something to gather the liquids which will come out.
+
+   The goal is to cook them in the oven as if they were cooking on coals, my favorite way. So use high temperatures, I use 200°C, and roast them for 45min without any protection from the oven's heating elements. The skin needs to turn black and carbonize in some places. Don't worry! the inside won't burn. This is how you get the typical smokiness in the baba ganoush.
+
+   Remember, a couple holes will prevent eggplant explosions. Up to you whether you like the excitement.
+
+   Let them cool slightly, and then tear them open a little bit. Leave them to drip for 10 min or so in a strainer.
+
+
+   *Baba ganoush*:
+
+   For making the dip, I prefer to use a spoon to scrape the cooked flesh out of the skin. This should be a fairly easy process.
+
+   Once you have all the flesh, chop it up finely with a knife. I prefer this to the blender version, but do explore! In my experience, this method helps to keep the correct amount of liquid: once you are done chopping, just pick the eggplant up and transfer it to a bowl, leaving most of the liquid on the cutting board.
+
+   In the bowl add lemon juice, garlic paste (just squished garlic, I use 1/5 of a clove), salt, yogurt, and tahini (make your own :doc:`Tahini`). Add the ingredients a little bit at a time, so you can adjust to your liking.
+
+   Spread it so as to create a pool for the olive oil. I like to make a little island in the middle just because. Add sumac and pomegranate seeds on top.
+
+   This is especially delicious over toasted bread.
+
+.. sectionauthor:: Davide
+

_sources/Recipes/Appetizers/Dips_Hummus.rst.txt

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+.. index::
+   single: dips; hummus
+
+Hummus
+=====================
+
+Hummus is a glorious dip, which is well suited to dehydration and backpacking before the addition of oil. It will save any lunch.
+
+.. makes:: 2 portions
+
+.. ingredients::
+
+   - 250g cooked chickpeas
+   - 1tsp tahini
+   - 1/2 lemon for its juice
+   - fresh garlic
+   - salt
+   - pepper
+   - sumac
+   - olive oil
+
+.. procedure::
+
+   *For the chickpeas*:
+
+   Cooking your own chickpeas really makes a difference. If you have the time, presoak them over night, or put them directly in the pressure cooker for 10min with water and lots of salt, aim for mediterranean seawater.
+
+   The actual cooking comes after. Drain them, rinse them, and put them in a pressure cooker, or if you have time in a pot (for me terracotta pots work really well with legumes). Remember to add some whole garlic cloves and laurel leaves (I use one of each). In a pressure cooker they will take 45 min, in a pot they will take 1h30min. Add salt only when they are done, and leave them be for a little while. You should be able to squish them between your fingers. Keep the cooking water!
+
+   If you have canned chickpeas, and not a lot of time, this is where you start.
+
+
+   *Hummus*:
+
+   To make the hummus, blend the chickpeas while adding some of the lemon juice. Be careful: while delicious and refreshing, it can be overpowering. Add it slowly and taste often.
+   If you are having trouble blending the chickpeas, add some of the aquafaba (the water from the cooked chickpeas), but be careful. You can easily make the hummus too soft.
+
+   Once it is blended to a smooth or more chunky cream, to your liking, add salt, garlic paste (just squished garlic, I use 1/5 of a clove), and tahini (or just roasted sesame powder if dehydrating). Make your own :doc:`Tahini`.
+
+   Distribute artistically in a bowl, so that a pool of olive oil can be formed on top, and add as much olive oil as you feel is enough.
+
+   Sprinkle with delicious sumac, and enjoy spread over some toasted bread.
+
+.. note::
+
+   This recipe works great for a backpacking meal: it does not require cooking, and can be very calorie efficient with the addition of oil.
+
+   You can dehydrate the hummus if no oil has been added. The oil goes slightly rancid during the dehydration and storage process, and is best added later. You can add everything else, including the tahini, lemon, garlic, sumac, etc.
+
+   Spread the hummus thinly over some parchment paper or something fancier if you own a dehydrator, and dehydrate at 50°C until crumbly (it takes 2-3h for me).
+
+   Once dry, crumble to a powder by blending or even just crushing the dehydrated hummus.
+
+   To rehydrate, just add a little bit of room temperature water. Start with a 2:1 hummus to water volume ratio, and adjust later. It should rehydrate in 5 minutes.
+
+.. sectionauthor:: Davide

_sources/Recipes/Appetizers/Tahini.rst.txt

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+.. index::
+   single: dips; tahini
+
+Tahini
+=====================
+
+.. makes:: 2 portions
+
+.. ingredients::
+
+   - 50g sesame
+   - olive oil
+
+.. procedure::
+
+   As always, good things take time to make. Making your own tahini, in my experience, will  improve some recipes significantly.
+
+   To make it, just roast husk free sesame seeds (this is what I normally find in stores) in a pot or pan: over high heat, continuously and energetically toss or mix the seeds. They need to uniformly roast, otherwise you will get both raw and burnt sesame. Do not let them smoke too much. Once the roasted sesame smell is filling the kitchen, put them in a blender and blend them. Do not leave them in the pan! even a few seconds will fuck up the sesame at the bottom, even after they are off the heat.
+
+   An all-metal pan or pot is best: the temperatures can get so high that coatings will burn.
+
+   Once the sesame is blended to a deliciously smelling powder, move it to a container and add oil for preserving. I use olive oil because I am italian and this is what I like. It will shrink in volume so much you can fit a lot of it in a tiny container. This will keep for months.
+
+   If you need to dehydrate whatever you are using the tahini with, do not add the oil. Just use the powder.
+
+.. sectionauthor:: Davide

_sources/Recipes/Appetizers/index.rst.txt

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+Appetizers
+**********
+
+
+
+.. toctree::
+   :glob:
+   :maxdepth: 1
+
+   *
+

_sources/Recipes/Breads/Bread_CiaBaguette.rst.txt

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+.. index::
+   single: bread; ciabaguette
+
+Ciabaguette
+=====================
+
+.. makes:: 6 loaves
+
+.. ingredients::
+
+   - 765 g bread flour (100%)
+   - 16 g salt (2%)
+   - 5 g instant yeast (0.7%)
+   - 610 g cool water (79.6%)
+
+.. procedure::
+
+   Mix all ingredients for 3-5 minutes. Wait 10 minutes. Fold the dough.
+   Wait 10 minutes. Fold again.
+   Since I can only fit 3 loaves on my baking stone, I like to separate the dough in half before the last fold.
+   Wait 10 minutes. Fold again.
+   (If you decided to up the hydration, wait 10 more minutes and fold again).
+
+   Let the dough rest in the fridge overnight (about 12 hours).
+
+   Let the dough get to room temperature again and rise until roughly doubled (again, since I can only
+   bake 3 loaves at a time, I'll take the second half of the dough out of the fridge roughly 30 minutes after the first).
+
+   Turn the oven on to 525 F, and let the pizza stone preheat (if you don't have a pizza stone, you can use a sheet pan).
+   Make sure to have a metal pan (that you don't care too much about...) in the oven as well, you'll use that to throw
+   water in to create steam.
+   Once the oven is ready, divide the first half of the dough into three loaves: I just flop it on a generously floured bench,
+   make it approximately rectangular, and divide in 3 with a bench scraper. Score as your heart desires, and put them in the oven.
+   I use a baking sheet lined with parchment paper, and just slide the parchment paper onto the pizza stone in the oven.
+
+   Immediately pour 1/2-1 caup of water in the preheated metal pan that should already be in the oven,
+   and at 30 seconds intervals mist the oven with water three times (I use a tiny spray bottle).
+   Lower the temperature to 475 F. Cook for 20-24 minutes until the bread is golden brown or it reaches 205 F in the middle.
+   Crank the oven to 525 F again, let everything warm up and thermalize and repeat with the second half of the dough.
+
+
+
+.. rubric:: References
+
+This is pretty much lifted from the Pain à l'Ancienne recipe from The Bread Baker's Apprentice, pp 199-202.
+
+.. note::
+
+   This works pretty well with hydrations up to 84%, and is pretty delicious with an 80/20 mix of bread and whole wheat flour.
+   The misting is probably overkill.
+
+.. sectionauthor:: Carlo

_sources/Recipes/Breads/Bread_Ciabatta.rst.txt

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+.. index::
+   single: bread; ciabatta
+
+Ciabatta
+=====================
+
+.. ingredients::
+
+   - 500 g AP flour
+   - 375 g water
+   - 10 g salt
+   - 5 g yeast
+
+.. procedure::
+
+   For the biga: mix 400 g of flour, 272 g water and 1 g yeast.
+   Mix and let rest for 14-16 hours (until plump, gassy and sour).
+
+   Mix the rest of the ingredients (100 g flour and 103 g water, 10 g salt, 5 g yeast), mix to incorporate.
+   Add the biga, mix, fold  few times and let rise until slightly more than doubled (about 2 hours).
+   Flop the dough on a floured surface.
+   Let proof covered with a cloth for 1-2 hours.
+   With a bench scraper, cut elongated rectangles, invert them in flour and place
+   them on a baking tray.
+
+   Preheat the oven preheated to 230C, and place a container of water inside it.
+   Place the tray in the oven, cook for 20 minutes or so. Take the water container out
+   at about half way. Turn off the oven, leave the ciabatta inside with the door cracked open.
+
+.. image:: ../../Images/Ciabatta.jpg
+   :width: 600
+   :align: center
+   :alt: ciabatta picture
+
+.. note::
+
+   Used bread flour, seemed good! Also, water was 382 g.
+
+.. sectionauthor:: Carlo

_sources/Recipes/Breads/Bread_EnglishMuffins.rst.txt

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+.. index::
+   single: bread; english muffins
+
+English Muffins
+=====================
+
+.. ingredients::
+
+   - 540 g bread flour
+   - 400 g lukewarm milk
+   - 43 g butter
+   - 1 egg
+   - 6 g instant yeast
+   - 25 g sugar
+   - 9 g salt
+
+.. procedure::
+
+   Mix everything with stand mixer at medium-high speed for 5 minutes (until it forms a ball).
+   Make a ball, cover dough, let rise for 1-2 hours.
+   Coat cast iron pan with oil, sprinkle with cornmeal or similar.
+   Deflate the dough, divide in 16 parts, shape into balls and place them on the pan.
+   Let rise for 20 minutes.
+   Cook until ready. If burning, move into a 350 F oven.
+
+.. rubric:: References
+
+`King Arthur's flour blog <https://www.kingarthurflour.com/recipes/english-muffins-recipe>`_
+
+.. note::
+
+   Halved the recipe, but not the egg... Dough was extremely wet.
+   The proofing made the dough ball bigger than expected.
+
+.. sectionauthor:: Carlo

_sources/Recipes/Breads/Bread_HokkaidoMilkRolls.rst.txt

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+.. index::
+   single: bread; Hokkaido milk rolls
+
+Hokkaido Milk Rolls
+=====================
+
+.. ingredients::
+
+   For the tangzhong:
+
+   - 43 g bread flour
+   - 86 g milk
+
+   For the rolls:
+
+   - 300 g bread flour
+   - 113 g milk
+   - 40 g butter
+   - 1 egg
+   - 5 g instant yeast
+   - 30 g sugar
+   - 6 g salt
+
+.. procedure::
+
+   Combine milk and flour in a skillet and cook on medium heat until it forms a gelatinous paste
+   (about 5 minutes).
+
+   Mix everything (including the paste from the previous step) with stand mixer at medium-high speed for 5 minutes (until it forms a ball).
+   Make a ball, cover dough, let rise for 1-2 hours.
+   Deflate the dough, divide in 4 parts, shape into flat rectangles and roll them up.
+   Place the rolls in a loaf pan.
+   Let rise for 40 minutes - 1 hour. Egg wash.
+   Cook in a 350F oven until ready (25 minutes). Add a container with water in the oven for the first 5-10 minutes.
+
+.. rubric:: References
+
+`King Arthur's flour blog <https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe>`_
+
+.. note::
+
+   in the stand mixer, before adding the butter, the dough seemed too dry.
+   Add water but overshot it. Added more flour...
+   I think the recipe can take a bit more liquid (maybe 5-10 g?)
+
+.. sectionauthor:: Carlo

_sources/Recipes/Breads/Bread_WholeWheatSourdough.rst.txt

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+.. index::
+   single: bread; sourdough
+
+Whole Wheat Sourdough
+=====================
+
+.. ingredients::
+
+   - 500 g AP flour
+   - 200 g whole wheat flour
+   - 200 g bread flour
+   - 100 g rye flour
+   - 200 g active starter (has been fed at least twice)
+   - 780 g water
+   - 20 g salt
+
+.. procedure::
+
+   Mix the flours with *700 g* water at *~100 F* and roughly mix.
+   Autolyse for 20-30 minutes. Mix the starter and the remaining water. Add
+   to the dough. Add salt. Mix using the pincher method and fold a
+   few times.
+
+   Let raise for 3-6 hours (or overnight in the fridge), folding three-four times in the first hour.
+
+   Divide and let rest on a lightly floured surface for 10-15 minutes. Stretch and fold the four corners of the dough onto itself
+   (I usually do east-west-north-south). Cover with an inverted bowl.
+   After 15 minutes fold again if looking excessively floppy, if not,
+   invert and by dragging the dough seam side down around on the board make into a taut ball (do not squish it though, you still want the bubbles).
+   Put in bannetton (or lined bowl) seam side up.
+   Cover and proof for 1-2 hours or in the fridge for 12-24 hours (finger dent test usually works well here).
+
+   Meanwhile heat the dutch oven in the oven to 500F. Invert the dough on parchment paper, seam side down.
+   Score the top (I like a slightly curved score across the top, about 2cm deep, at about a 45 degree angle.
+   Be generous here, the scoring allows the dough to expand). Using the parchment, transfer dough to dutch oven.
+   Bake covered for 25 minutes. Reduce temperature to 450F.
+   Bake for 25-30 minutes more until it looks baked to your taste.
+   Put on cooling rack and wait until room temperature, 1-2 hours.
+
+.. note::
+
+   I tried changing the hydration between 68 and 78 % (not including starter), and to my surprise there
+   was *no difference* in crumb structure!
+
+.. rubric:: References
+
+https://www.youtube.com/watch?v=HlJEjW-QSnQ
+FSWY
+Tartine
+
+.. sectionauthor:: Carlo

_sources/Recipes/Breads/Pastry_Croissants.rst.txt

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+.. index::
+   single: pastry; croissants
+
+Croissants
+==========
+
+`A good reference <https://www.weekendbakery.com/posts/classic-french-croissant-recipe/>`_
+
+`Joshua Weissman’s video recipe <https://www.youtube.com/watch?v=hJxaVD6eAtc>`_

_sources/Recipes/Breads/Pastry_PuffPastry.rst.txt

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+.. index::
+   single: pastry; puff pastry
+
+Puff Pastry
+============
+
+`Jamie's suggestion: <https://www.youtube.com/watch?v=g-dF_j3AVTw&feature=youtu.be>`_