The Special Senses Chef: Smell
Okay friends and loved ones, I took on the task of this blog while simultaneously starting another big project so I apologize for the long wait time. I promise I will get better about putting out content! I’m so excited about this and the other project as well, which I will share with you all as soon as possible. Still too early to spill the beans! Okay, lets dive in.
I want to start this post by saying that, while we are focusing on smell right now, it’s so important to remember that we are using ALL of our senses every time we cook. At least if we are cooking something to truly be proud of. When you learn to be mindful of the senses while preparing a meal, you will realize that you really do feel proud of what you are presenting to your loved ones, or maybe just to yourself. Cooking is an art with so many supplies and techniques to work with. That’s what I love so much about it! When I take the time to plan a meal, source real and natural ingredients, prepare my work space, and pay attention to each step, I feel an overwhelming sense of fulfillment. So I want to start by saying that you should be aware of every step. Make grocery shopping an enjoyable event. Look up what you want to make, write out a list, make yourself a coffee to take to the grocery store, feel and smell your produce and spices, spend a few extra dollars to get the sustainable meat or fish from behind the counter instead of the prepackaged discount meat. It truly makes such a difference and will give you a better feeling about what you are putting into your body. We spend so much time, effort, and money on things that we don’t need because we are so addicted to instant gratification. Start investing in what you are fueling your body with and spend the time to take pride in your food preparation, I personally can’t think of a better way to spend my resources.
Okay, okay……. so now what you really want to know. What are we making?! Drumroll please……
HOMEMADE FOCCACIA BREAD! WOOHOO!
When I decided to start making bread I was sooooo intimidated until I realized that it’s actually really easy… like so easy. And so much better than store bought. There really is no comparison! AND people are SO impressed when you bring homemade bread to any gathering, it’s amazing. It’s so easy that I almost feel like a cheater when I let people praise my bread because it’s so effortless. It’s just all about the timing. If you can use your senses to detect when the dough is ready, then you can make bread at home. You’re welcome.
First off, let’s talk about the tools you will need. There are a few things that make bread making easy and efficient that you will want to invest in if you plan on making bread on any sort of regular basis. If you don’t have these thing right now, no need to worry, we can still get through this recipe because it doesn’t require all of this stuff. I will make a list with links to the things I own for bread making in case you wanna jump on this homemade bread only train with me (it will be the best decision of your life). Again, you won’t need all of this stuff for this recipe but there will be more bread in the future that will, so go ahead and set yourself up for success! I’ve linked what I use in the list of tools, and if you click on each item it will take you to that item on Amazon. I’m not getting paid for this, I really just use this stuff and love it so I want to share it with you.
Today all you need is the cambro (or any large container for now) and a sheet pan. Viola!
Cambro for the dough (or any big plastic container or bowl that can be covered)
If you do get the cambro I recommend getting a Cambro Lid to go with it.
If you want a cheaper option you can purchase the Off brand Cambro
*I’m linking these but know you can get them at any restaurant supply store like smart foodservice. You can also get off brand which will make them cheaper and they work just as well.
So for this recipe the ingredients you will need are..
Flour - 750 grams (about 6 cups) (I use Bob’s Red Mill Organic flour)
Note: I always use organic flour, it’s worth it. If you don’t believe me, do a little research. Maybe I will do a post on that in the future!
Water- 525 grams (about 2.25 cups) at about 90 degrees (think baby bath water)
Kosher Salt (I use the Diamond Crystal brand)- 15 grams (about 2.5 teaspoons)
Yeast (I use Red Star but you can use any brand you’d like)- 0.6 grams (scant 0.25 teaspoon)
Olive Oil - about half a cup
Optional toppings- Rosemary, sea salt flakes, caramelized onions, pears, olives, garlic, capers… really anything that sounds yummy)
Here’s what you’ll want to do.
In your cambro or other large container, add the flour and water and use your hand to mix the two together until you have a sticky dough. Let the dough rest for about 30 minutes so the flour can properly hydrate. After the 30 minutes is up, add the salt and yeast and mix in your stand mixer or with your hands using the pincer method (pinching the dough between your thumb and forefinger) until everything is well incorporated. Then…. put a lid on and let the little yeasties work their magic either all day (if mixing in the morning) or overnight (if mixing in the evening). In the end, you’ll want to leave it be for about 8 hours if your house is warm. If your house is cold, it may need a little longer. This is where those handy dandy nostrils will come in to play. After your dough has had some time to ferment, remove the lid and take a big ol’ whiff of the dough. If it smells like flour, or nothing, it’s not ready. If you can smell those lovely gases from the yeast punching you in the face, it’s ready! Now, if you think you might smell a hint of something, go ahead and give the dough some more time. You’ll definitely know if you smell it. It’s gassy and almost a bit acidic to smell. You should also be able to see bubbles on the top of the dough (hey, using your sight! how bout’ that).
The dough will seem alive! And that’s because it is. How flippin cool is that?
Once you’ve reached this smelly bubbly perfection, your dough is ready to come out. At this point you’ll want to generously grease a sheet pan or a large cast iron skillet (works best if your cast iron is warm at this point) and then dump all of your dough onto the pan/skillet. Use your fingers to gently work the dough to reach the edges of the pan so that it’s pretty evenly spread out. Place the dough in a warm place to rise for about an hour or until it looks raised and fluffier than before. If you have a bread proofing setting on your oven, that works great! Once the bread has risen, add some of the flake/sea salt and rosemary (or topping of your choice) and use your fingers to make indentions in your dough (about half an inch deep). Now for my most favorite part, drizzle olive oil over the top of the dough until you’re satisfied and the olive oil starts to pool into the indentions you made with your fingers (I usually use about half a cup or less of olive oil at this point).
Preheat your oven to 500 degrees and once it heats up, pop your bread into the oven for about 12-18 minutes or until its golden brown, fluffy, and fragrant! See, gotta use your senses. There is no exact foolproof time for this recipe, so watch closely. About a minute before you pull the bread out of the oven, add some more salt and rosemary (or topping of your choice) and let that toast up a bit. Pull it out and (the hardest part) WAIT. You want to let the bread rest for a bit so that the steam will finish cooking it on the inside. I promise, fluffy bread is wayyyy better than doughy dense bread. Your patience will be rewarded. Once the bread has cooled for about 15 minutes, cut into it and indulge. I like to dip it in pesto or olive oil with fresh cracked pepper and sink into a daze of warm bread euphoria. Seriously. Enjoy this during a time where you can really sit and savor it. This is me giving you an excuse to eat bread in bed, in the bathtub, while snuggling your pet, watching your favorite movie, hiking up a mountain, sitting in a hottub, breast feeding, meditating, or whatever brings you joy and solitude. You’re welcome.
Stay tuned for the next post (which will happen at some point, I promise). I will be going over the next special sense on my list, touch!
XOXO
Sarah