Baking With Julia; #101; Craig Kominiak

Why. Welcome to my house. What fun we're going to have the kinds of

incredible cakes right here in my kitchen. Grant Goodman is executive chef at New York's bakery never going to make her come to like these when he was a Navy cook. Did they join in. On baking with funding for this program has been provided by far the creators of Farberware millennium never stick stainless steel cookware for every chef Farberware millennia. Never stick stainless steel cookware. This program is also funded by Land O Lakes makers of the butter. People have baked wins since 1921. Baking with Julia is funded by the makers of Iman Hammer baking soda. A part of American state recipes for over 150 years.

I'm the Hammer baking soda. The standard fuel and the King Arthur Flour offering tools ingredients and flour for all your baking needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. Rather I should say Behold the folk pop culture of one type or another and they're going to be made for us by Craig. When Yeah oh you're right it's like a star. Let's start it. We want to take a half cup of water which already have measured out there you know put it in here and then we're going to take two tablespoons of used dry activity so you can use fresh yeast also. You will realize that I

haven't. No probably not at the bank you know you use a lot of fresh juice when we're making our large batches and what you want to do here is just going in a little bit to activate it. Oh yes kind of helps it out a little bit just to get that usually going to just slip. Sit there and stumble on the side a little bit. We'll take our water when we need a cup and three quarters of water and we're going to do to is add some oil well add a little less tissue to the Joe we're going to fill that up just about a quarter of a cup and let you know that while we use olive oil we're going to take some of the flour and right here we have some Clowery measured out and it's up to pounds because we were there seven cups you know there are some flour This is all purpose flour you know it's a very nice little unbleached humbly. All right so the word just takes some of the liquid and put it in here and we'll take a little bit of the flour put that in there and

like putting some of it in a small bowl like this. And then we'll. Put it on the dough hook on the machine and just combined it a little bit so Windows just put it in here a little. A little bit get it activated. Start mixing around. We have a we have a going there a little bit coming together. And I would just drop it down. And. From the side you're going to rest while we're. At the rest of the water. And I always like to hold back a little bit on that. You Becky are the words. Are probably. Some of the other mostly we're looking for the show to come away from the

sides coming to a boil. You want to get at me. OK when not when the when the dawn comes to a ball like this around the hook a lot of times it just stays to the middle of the Hold on there so what we want to do is just MIGHT HAVE TO DO THIS ONE or TWO THREE times possibly and then just moving it down. Sort of like I don't think that's another way of sure but right it's just a nice straight mix there. Bring this back up. When it comes to this point. We're going to test in the dough and seems like it's really nice. Basically we want to look for is a window in the dough it's which they call them and that'll actually show you the last to City of the dough. So basically what you have to do is take it out and you want to bring it out a little bit so you can almost

see right through the dough. If it wasn't already it would just rip on you. So what you're trying to do was get your nice alas to cities so you can see through the window. And it's just really nice. No not at all. It's not a very sticky deal at all. Yes I see you public laying out and you're right it was like a struggle but I didn't really put it out you know then what you might want to do is just finish it on the table a little bit just to bring it to an ice ball. The more time you can let it rest and relax. The first time to let it rise in a bowl in an oil bubble for maybe about an hour and a half to two hours to come and double in size and then what we can do is just take out a little oil here. Well the ball. So it doesn't stick. Certainly looks and has a nice look nice shine and a sprite.

Exactly it's great but a little plastic wrap on there and that'll kind of keep it from holding up crossed. Still keep it nice and moist. Now that we have it in a bowl cover with plastic here we're going to let it rise. First prize will be about an hour and a half or two will double in size. Just keep it right at room temperature exactly. I'm going to punch it down again and let it rise a little bit more. It's going to take another hour or two or more. Then what'll happen. Let me sum up. That's the second rod. This is after the second rise exactly and that looks very nice. Yes it has. You know. It's nice and airy and you can see that this is the second rise. So it's looking like a really nice really nice and in area and fluffy. It is yeah it's just it's just a great job. OK. From here to give it more time to create more character. Just put a little flour on the table here. It's beautiful isn't it. Very nice sort of

lovely you know. And what we're going to do here is you can do it to any desired shapes or sizes. Creating whatever you like. We're going to do here is evenly distributed into three three even when this is how you punk should know. Right. Just turning it over and making around and then you're just going to take it underneath with you at the hands of time just like that right. I just let it go. But you know you're doing it the right way. Right. Good. A little black kids here have had those bubbles of the flame Oh exactly exactly and you can even see the little bubbles on top of the Dell. You know that's that's what creates the whole for catches and it's just trying to get your just turn to you. I'm just turning it to the middle you know pressuring him to fly around you know. You don't need much flour and just because you're really fully deflating it. Yes pretty much. You can't you know. So basically we're trying to do is seal the bottom off and cover it in

this just really really you. So if one were all there you know and then we're going to do it here is going to take the dogs and let them relax again. And this is going to be done overnight. What we do is just take some some plastic bags here and we're just going to take a little oil. That's what won't stick because of then you know it's just pushed around a little bit and here what we'll do is we'll stick it in the refrigerator and let it come to us. Very slow rise 24 hours 36 hours. It's a very durable. That looks so nice. It is a very lonely planet and that's the last you can make the dough and let it sit for a couple days. You know you don't have to worry about rushing anything they don't want to use the next door or whatever you have like that you know and then from there we'll let it sit in the frigid air for 36 hours until rises and you're ready to work it. Well this is a no that is rest. Yes it is and it's a fair room temperature right. We had it in the

refrigerator for about 36 hours and then we brought it out and we like to come to room temperature for about an hour or so you know so we know it's ready to roll and it's ready to roll. We have fresh time and rosemary in the great part about the Kutch is there's no one way of doing something that you can use any herb you want any beings and we're just going do a few today different shapes and sizes. But there's so much you can do with what you want to do is like cooking anything you want to get the most flavor you can actually get into anything. So what we did with the oil here is we infused it yesterday there with virgin olive oils and some herbs you know. It looks like we're already here. It's just great. So we'll start with the first. First tell us a little flower here that's my hands on this that I was just there and it's look look look at me it's a little

don't know if it's the oil that the well that will be on the right. So we're going to do it hears. Down a little bit and we just take a regular razor blade and we we just let a little bit the gas out. Well she let me down a little bit and this is just going to be a basic item that you can use for anything in life you know and which is you can just cut it up and have it it's a nice ripping. Well do is well you brush it with a little oil well let your herbal oil that's it. Let's take some of the herbs and just. Come down and around to press it in a little bit if you write a list make sure it sticks. So will do is just get the peel a little peach you know what I'm doing here is just this is a keep it just from sticking and we slice you get a plain ordinary Oh of course what we want to do is we want to direct the flow of the dough. So we're going to do is we're going to we're going to cut it a little bit so that when it bakes not sure what would happen is right now what would happen if we didn't do that it would

grow into a big PITA. You know just make a hole in the middle but you don't have to broaden your so we're going to cut it this way directly from right you do that with most bread to direct the flow of the you know the way you want to do. We just put this behind us going to let it rest for about 10 minutes. The next item we're going to make is we're going make a traditional for Gus left this here. Exactly. Sort of like a big hall right under the same thing that a little flower to it proceed down. We're going just left in this show you know it's here you can hear it. We're going to just. Try to get it a little pulled out a little bit. That's interesting. You're him right Actually what I'm doing I'm just just pulling it and guiding it and pinching the edges here where I want to try to do is pull the dough out evenly. Basically we're doing just trying to come out to a

bit of a teardrop a little wider and we're just going to take our little razor blade and just cut it up. Just push straight down and divide it a little bit. And you can put as many cuts in there as you want a little wider depending on what you so desire. Just pulling straight out of the leaf shape. Exactly. What we're going to do here is and this just opens it up. Yes you want to keep those steps in there. And then what we're going do is going to take this in now and we're put on a sheet pan and that's with the plastic paper on parchment paper and the reason why we do bacon on it on a sheet pan is so that it be very hard to slide this off appeal and if you took shape so you just pick it up gently and lay it down real the full tilt and then

one of the traditional parts about it is their oil and the herbs and you're brushing your pressure to put right what I do is I just grab a bunch in my hand and I just put it on there and actually sticks to it you know. And then what will do there let some of the. Coarse sea salt and that's just the same as kosher so you know I think this is just actually sea salt that's in the rough old and it won't dissolve once it's baked. Oh you want to you want to see that like a nice large sized pretzel. So we're doing the same thing this will just put it on the side and let it rise up well that's fascinating right. I'm going to do from here. We're going to take our last. The dough is very good for a dessert or a sweet item 2 0. So what we doing here is we just take it out and at the same exact way. Little bit more flour. It gets I guess

gentility when you too much question. We're going to hear is we're going to actually I'm going to cut it into four pieces and. Put it right on here. Now we're going to do what these are going to make fresh meat for patches and then we're just going to make just a little baked sweet item on how we do that is going brushing again with a little oil because we're just just dampening it. The flavor is not going to really have an effect on that. Some people thought and I thought the urban then but what I'm going to show I want to be but I don't know if you've ever been with sweet thing. Sure one of the new things you're going to keep up today to these times. Yes they're going to do it just takes some turban out of sugar which is well basically sugar in the in the wrong class doesn't know it's not you know it's hard and it's not brown sugar. Right. I guess you get this

health food store you're likely. We're just going to take some fresh berries. Which look really really nice. Great. And with this we're going to do a little bit is this cut the inside. And that's so it doesn't blow the fruit you know exactly what because the dough is so strong so we're going to just push that down a little bit. Cut it up. Well it looks awful. But it's just very simple and there just no any kind of berries. And they want blueberries and they can that's right now you can use any fruit you desire. Strawberry peaches are very nice whatever's in season you know in the wintertime. Apples and Granny Smith apples are a really really nice if that would be you know. Yes and I would like to do here is just add a little topping on it. So this is just a little brown sugar mixture with some butter some

cinnamon some regular sugar just to put it on top there and this is also going to. The very nice the real nice thing about making this we're not going to fry it. So it's just big and it's going to be low cholesterol and people are worried about that stuff so we have a little sweet with not having to put whipped cream. Well maybe afterwards we will serve it with something else. Well exactly once it comes out you can ice cream or creamer or whatever else we're going to be starting to rise right know it is. Yes we can put it in the oven. I think I'm going to start with our other ones because they've made us a little bit. OK OK. And let these rest for a while. We put those on the plane for Kutcher right here is going actually going to be right on the stone. Still when they're. Doing just slide

among us and the cornmeal right here and then we'll do it we'll look at the other one underneath. So what we want to do is put it in a 450 degree oven for about 20 minutes or so and then we'll be seeing what we have after we come up. With all of that for good. That's how do you know it's done along with him by the collar and this time it's and I think also you want to do is be able to just flip it over Mike Brown and you know you know you're right. And they deliver more from this you know what we're doing now is I guess we'll just put in the. Desert in the suite for touches that we get those in for like 20 minutes. They're all. Good. OK. Here's our square for patches as we had made prior to that and there we have a nice grilled vegetables and we're done. Nice marinade whatever you

like and as far as the rest sings and else I'm going to go and oil what we do here it's going to cut it in half. Very nice holes and I'm getting good and right and that's what we've been trying to do as far as create all this we can do here is a little olive oil that we're using with a little time for where you can use a pesto or anything you'd like and then it takes into Chini grilled or broiled. Right exactly. You know zucchini and different color here maybe try some red tomatoes in here so we can just maybe get some eggplant. Yeah and these are both of those to peppers. Very nice of them. And maybe a little basal here smell so you know what's nice and green and what's a yellow yellow to me. Those are lovely very nice we can put some goat cheese on. Well that's always nice.

Take that up and just come from here. It's either finished what we can do is just put it right in the oven and it's great to just melt it all and bring it all up to a nice warm temperature and just leave it on just like you can use it for open face like that or actually put the top on there maybe put it in there and let it melt a little bit and then you want to put this in there to crisp back up. But one of the ways we can do it since we're going to warm it up a little bit just put the top back on and we have a baking sheet over here. Put it in there. That's you know just you know it's fine we have a nice crust on there. Coming up you know coming up very nice. You just have to wait for all those to go. I don't know what you're going to do with this wonderful big so much and that is progress. I think this is very impressive crying.

How do you know how well just let's just start with the sandwich for what you do is we just pushed it down. Let you heat it up you know 400 degrees from right just for a couple songs. Good deal just to. Have it covered up with people. No I think you can if you'd like if you're serving. I believe one of the nicest things about this is just putting it on and it's very festive. Just putting it on the table you know loving people that you know we're going that made the cheese melt that right wing and also crisps up the bread nicely. You know I'm going to take a big. That's it I think. Nice very nice crispy all the vegetables were carefully made. Exactly. Well let's look at how we can take the sweet items this is the percussion that we had just brushed with a little oil and put on the

turban and it's their own thing formalizes the really really nice and just we exactly there's a lot of things you can do with this. Just put it here. You take a plate like that you can put fresh berries. These make great ice cream sandwiches. Oh sure but we're going to do here today is we're going to put on some nice mascarpone cheese on there. Just makes a nice simple. Dessert. Well we'll put this on. Let me just take a little powdered sugar. Just. That looks very good when you get up and eat it right where you can use a knife and fork. You know the other ones we made here are just just a regular simple ones where we just put the food right in there and you can do the same thing with here but I want to bring ice cream when I'm going to save the last little bit of ice queen when we go. Sure. And this also shows a nice breakfast item in the morning. Yes. Right donate or

a Danish. So we have here in the what about. Us here and I just came out of the oven and still a little warm. So we're going to do is going to brush it with a little oil that's going to do is just take off the excess flour and give it a nice little shine that it's going to be ready for surely surely you know exactly you don't want a little damp in the nice clothes that you just told me. Right. That's all it is. You know lovely. And then how do you find the best way to do it is just ripping it apart. Well if you do the break. Really well I think people love me. Look at that beautiful let you know my stance here and let everybody work so hard. You know and it's time to do it. That's really just a wonderful illustration this is not only about what you can do isn't it. Exactly. Thank you very much. Thank you so much I enjoyed myself. I'm honestly

being I want to be with you. Thank you. Complete recipes for all the breads cakes cookies and pies in this series and more are available in the Baking with Julia cook book over 500 pages detailed instruction and 100 color photos to order a call 1 800 9 1 8 3 6 0 0. This program has been funded by Land O'Lakes makers of the butter. People have baked since 1921. Baking with Julia is funded by the makers of Iman Hammer baking soda. Part of America's favorite recipes for over 150 years. I'm going Hammer baking soda the standard of purity my Farberware creators up Farberware millennium never stick stainless steel cookware. Durable model where millennium never stick stainless steel cookware. And King Arthur Flour offering tools ingredients and flour for all your baking

needs by the Corporation for Public Broadcasting and bi annual financial support from viewers like you. This is PBS. Detailed recipes for everything baked in this program are available with a printed transcript of this episode of Baking with Julia to order your copy call 1 800 mine what eight thirty six hundred. The prices for 95 plus handling this transcript includes baking tips and step by

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