Rising and Falling

Today was the final inspection from the Health Department and we failed. Disappointing but totally normal for opening a new restaurant. Our next inspection is Monday at 11:30, which is putting us at a Wednesday opening. In the mean time, I'm busy making bread in my sun filled kitchen!

Rustic Wheat Bread
2 lbs. whole wheat flour
1 lb.  all-purpose flour
3T salt (maldons is my favorite)
3T active dry yeast
6C warm water

-I heat the water in a liquid measuring cup for EXACTLY 1 min (10 seconds per cup)
-Measure your yeast into a 6qt. plastic container and pour warm water on top
-Let sit for 5 min OR until dissolved
-Sift together both flour and salt, then add to yeast mixture
-Mix with a wooden spoon until incorporated
-Cover container with a lid but do not seal
-Set in a warm place to rise for 2 hours OR until doubled in bulk

-Once the bread has completed its first rise turn it onto a floured surface and cloak in flour
-Knead for 3-5 mins until dough is smooth and elastic
-Separate into 4 Large loaves or 6 Small loaves.
-Loaves can be frozen at this stage
-If not freezing Place shaped loaves on an oil cookie sheet.
-Let rise in a warm place until doubled in bulk (about 1 hour)
-Score and place in oven for 20-25 min OR until the bread sounds hollow when you knock on it

Enjoy!

Health Department and Quiche

This morning sometime between 9am and 3pm the health department is doing its final walk through at the new bakery/bistro I am working at. Fingers crossed for approval please, so we can move forward in this incredible culinary journey!

Either way, I am training staff on prepping batters and doughs tonight. Whether it be in our commercial kitchen OR in the home kitchen of the owner. Some way or another pastry is being produced!

One would think that seeing first hand all of the difficulty and all of the red tape that has to be walked through to open a business would make be hesitant to want to start my own. However, my future Pittsburgh bakery dreams are raging through my busy little brain!

In other news.... I'm totally digging quiche right now! I love the versatility of them. Pastry crust, savory crust, potato crust! Filled with various sorts of veggies, meats, and cheeses! I love using chicken apple sausage with sun dried tomatoes, mushrooms, and goat cheese. OR fresh heirloom tomatoes with dijon mustard, herb de provence, and gruyere. When it comes to the custard base there are all sorts of varieties depending on how eggy you like your quiche. I'm a fan of the below recipe

Custard Base for Quiche 
3/4 C heavy cream
3 eggs
pinch salt
pinch pepper
pinch red pepper flakes (optional)

When assembling a quiche. Line a 9" pie dish, removable bottom tart pan, or a spring form pan with desired crust and par-bake for 15 min.
Slightly cool crust and line with desired veggie OR meat filling (be sure to saute any veggies before filling crust)
Top filling with cheese, and pour custard base on top.
BAKE for 35-45 min OR until quiche is set.