burger

Baker Baker

I need some advice! But first, a cute photo of Logan and me cuddling on the couch early Saturday morning:

Over the long weekend I finally got to try my very first loaf of sourdough bread. I’ve never made bread before (except for Sheepherder’s Bread and I think I killed the yeast and it never rose) but it’s been something that both Michael and I have wanted to try doing for years.

My friend gave me some of her sourdough starter probably a month or so ago. I’ve been feeding it every week and it smelled so good and sour. I was really excited to try this. So Saturday morning after the gym I got started on prepping and making the dough because I knew it would be an all day process.

First off, having the Kitchenaid mixer for making bread is AMAZING. I barely had to do any of the kneading.

Second, even though I fed the starter a lot and gave it extra leading up to the weekend, I still didn’t have quite enough for the recipe. So I had to feed the starter more right before. Maybe that changed things? I don’t honestly know.

I followed the instructions of the recipe I used (recommended by my friend). I had found another recipe, too, that I thought sounded good. I think I will try that recipe next time and see how it goes.

EASY SOURDOUGH ARTISAN BREAD RECIPE

Ingredients

  • 3 cups flour (white whole wheat, whole wheat, unbleached, or a combo)
  • 1-1/4 cups water (may need less if your starter is “wetter”- mine is a 100% hydration starter, fed an equal ratio of flour to water)
  • 3/4 cup active sourdough starter
  • 1 tablespoon honey
  • 1-1/2 teaspoons salt

Instructions

  1. Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
  2. Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
  3. Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
  4. Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
  5. After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.
  6. Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
  7. When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment (or stone).
  8. Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
  9. Remove to a wire rack to cool at least 30 minutes before cutting.
  10. NOTES
  11. Slicing tip: if you don’t have a good serrated knife, try using an electric knife to easily slice through crusty artisan bread. I works like a charm and even cuts through warm breads without squishing the crusts like regular knives do.

Notes

From: https://anoregoncottage.com/easy-sourdough-artisan-bread/2/

http://www.110pounds.com/?p=54767

Since this was my first loaf ever, I didn’t have high expectations. I knew it would take practice but I was still a little bummed out it didn’t turn out like it should. I think I should have let it rise longer than the 5 hours the recipe called for. Because the dough didn’t really look like it rose all that much from when I started it…

Next time, I won’t use my dutch oven to bake it, either. One of the options of the recipe was to use a baking/pizza stone. We have one that makes GREAT pizza so I will try that next time.

Overall the bread was OK but not great. It was really dense. It weighed a freakin’ ton. It wasn’t the light, airy sourdough I was expecting. I’m not sure what I need to do differently in the future. I read through some messages boards online and none of them were really clear. It could have been too wet, not wet enough, maybe I didn’t let it rise enough, maybe it had too much gluten in it, maybe not enough…HELPFUL.

So I could definitely use some advice from bread baking experts out there! What did I do wrong? How do I make the bread LIGHT and AIRY?

In other news…on Sunday we went out to lunch for Logan’s BFF’s birthday. I had an AMAZING burger on AMAZING bread. 😀

Lunch was at Hopworks. It’s a great place, good food and it’s very kid-friendly, which is nice. We were in a back room for kids so that was good, too.

Seriously, look at that bun! It was SO GOOD. I wish I could make bread like that. My burger had swiss cheese, toasted hazelnuts, caramelized onions, arugula and lemon aioli on it. It was to die for. One of the best burgers I’ve had in a long time.

The above photo was the toys at the restaurant in the kid’s area. (Great idea!) Logan had cheese pizza with apple slices on the side (decent pizza, too).

QUESTION: Master bakers, HELP ME!

Cxworks

[blackbirdpie url=”https://twitter.com/LisaEirene/status/326508680029814785″]

That’s how I felt taking the “CxWorks” class at my gym. I’d never heard of the class before but I wanted to take a class for one of my workout days this week and decided to give it a try.

“CXWORX™ is a 30-minute revolution in core training, transforming the muscles that power your body every day. Our tried-and-true formula of great choreography and chart-topping music, presented by inspirational instructors and backed by cutting-edge scientific research, will help you run faster… play harder… stand stronger.”

Core strength is definitely something I try and work on when I’m at the gym. I’ve made progress but I have a long way to go. At first I thought, it’s only 30 minutes? That seems like a waste. But boy, once you’re in the class doing constant ab work for 30 minutes it feels like an eternity!

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Sorry the picture is so blurry, I was trying to be stealthy. I got there a little early but the class was filling up fast. I set up my little spot and then spent about 15 minutes warming up and doing some of my PT exercises.

I had no idea what I was doing so I just copied everyone else around me. My tip for taking new classes: if you can’t have a quick one-on-one with the instructor, find that person in the class that seems to know all the moves before the teacher even tells the class. Work out next to them and do what they do! That’s what I did and it was really helpful. Otherwise I would have been pretty lost.

For the class you needed a weight plate (I grabbed a 5 and a 10 pound because I didn’t know what it was for yet), a mat, and stretchy tube (looks like a jump rope).

The exercises probably had names for them but I didn’t know. We did a lot of planks and what I know as the “spiderman.” There was a lot of variations of crunches and side crunches. The stretchy tube was for standing work when we did side-step type exercises for our glutes. Then there were sitting exercises with the tubes. I wish I could describe them more accurately but being a newbie I was just trying to catch up to the class!

My abs were on FIRE. It’s been a long time since I was doing an exercise and felt my muscles burning so much I thought I’d pass out. This class did that. There were a few times I couldn’t do all of the moves the instructor said and had to take a breathe for a moment or two. You definitely feel the burn when you’re in a class being pushed and not on your own where you can stop anytime you want!

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The class was fast-paced and he tried to fit in a ton of stuff into 30 minutes. I’m glad I went and tried it. I’ll probably go again to try and get the hang of the exercises but I doubt this will become something I do every single week. The more likely scenario is that I steal the moves for my own workouts.

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I was surprised at how many calories I burned in such a short class! It was worth it. I left the gym feeling accomplished. When I got home Michael was grilling up burgers! Thank goodness. I was famished.

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Michael’s burger was on a gluten-free bun and I went without a bun. I just don’t feel like I need it anymore. His burger had some of the cave-aged blue cheese I got for my book club and I had some of the English Cheddar with caramelized onions on my burger. SO GOOD. On the side: pickles, green olives, a green salad topped with leftover fajita mix (peppers and onions) and a beer:

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It was such a nice, sunny day that we ate dinner on the porch outside listening to the neighboring baseball game. It was a nice evening. The next day I was slightly sore but not much. I was expecting to be crippled and for my abs to hurt with every move I made. Maybe they aren’t as badly out of shape as I thought they were?

QUESTION: Have you tried this class or something similar? What did you think?