SMALL HONEY CAKE

 Miniaturized from Food Wishes

To make one 6" cake with 10 layers

Ingredients:

170g honey (1/2c), caramelized to one shade darker, with 2T cold water added to stop caramelization

Cake batter:

66g butter (4T + 2t)

67g granulated sugar (1/3c)

113g caramelized honey (1/3c)

2 eggs, cold

scant t baking soda (5/6t)

1/4t salt

1/3t cinnamon

160g flour (1 1/4c)

Frosting:

1 1/3c heavy cream

1/4 c sour cream

57g caramelized honey (1/6c)

Methodology

Preheat the oven to 375°F.

Melt the butter, sugar and honey in a saucepan slowly over a very low flame.  When the mixture is very warm, crack in the eggs and whisk well to combine.  Continue heating the mixture until it gets very warm again.

Whisk in the baking soda, salt and cinnamon.

Sift in the flour in 3 additions, stirring well until batter is smooth. 

Spread ~1/4 c batter into 6" rounds, 3 per parchment paper covered baking sheet.  Bake 6-7 minutes, or until golden brown.  Remove from the baking sheet, and cool on a wire rack, still on the parchment paper. 

Any remaining batter, spread out in small empty spots on the parchment paper, as it will be used for the crumb topping. 

Trim the cake rounds using a template and a sharp knife. Chop the extra cake pieces and trimmings, and put them back in the oven to get very golden brown (watch carefully, as they burn quickly), checking after 4 minutes.

Crush the toasted trimmings to a fine crumby powder and reserve.

Beat the cream to soft peaks.  Add the sour cream and remaining honey, and continue beating to stiff peaks. 

Anchor a square of parchment paper on a plate with frosting.  Top with a round of cake and generously spread with cream.  Repeat until all layers of cake have been used.  Cover the sides of the cake with frosting, and top with crumbs, allowing the crumbs to bounce off your hand to cover the sides of the cake.

Cover well and refrigerate at least 8 hours, or overnight.

BASIC SOURDOUGH LOAF

 Adapted from The Perfect Loaf

9:00 LEVAIN:
19g mature starter
19g whole wheat flour (or spelt)
19g bread flour (or rye)
38g water

13:00 AUTOLYSE:
386g bread flour
57g whole wheat flour
26g rye flour (or spelt)
326g water


14:00 MIX:
9g sea salt

levain

autolyse

14:10-18:10+ BULK FERMENTATION

rice flour

cloth lined bowl or brotform

Perform 4 sets of stretch and folds, or other folds, each separated by 30 minutes.  Shape, cover, and allow to ferment in a rice flour dusted, cloth lined bowl or brotform until the dough jiggles.  Place in the fridge to continue fermenting overnight.

 

The next morning:

large dutch oven

cornmeal

parchment paper

lame or razor blade

spray bottle

baking sheet

Arrange your oven racks so that they are on the two lowest settings.  Preheat the oven with the dutch oven inside, to 425°F for at least an hour.  

Remove the dough from the fridge, turn it out onto a parchment lined plate, and score it.

Remove the dutch oven from the oven - carefully! - and remove the lid.  Sprinkle a layer of cornmeal on the bottom, place the parchment with the dough on top, spray around the edge with water, and close the lid.  Replace in the oven and bake for 25 minutes.

Remove the dutch oven lid - carefully, avoiding hot steam! - and place a baking sheet on the lower rack.  Turn the oven down to 400°F, and bake for an additional 20 minutes, or until the bread is well browned.

Allow the bread to cool completely (this takes a number of hours!) before cutting into it, otherwise the steam will escape, causing the bread to dry out and become gummy. 

Slice and freeze, then toast and enjoy!

SOBA NOODLES WITH SESAME SEEDS

 Adapted from Nigella Lawson

Serves 2

Ingredients:

30g sesame seeds

2T soy sauce

2t rice vinegar

2t honey

2t sesame oil

2 scallions, sliced thinly on the diagonal

100g soba noodles (cooked and blanched according to package instructions)

Methodology:

Toast the sesame seeds in a dry pan over high heat, tossing frequently, until they turn golden brown, and start making popping sounds.

Mix the vinegar, soy sauce, honey and sesame oil, until the honey is dissolved.  Add the scallions, sesame seeds, and the cool, drained noodles.  Mix thoroughly, and let stand for half an hour, to allow the noodles to absorb some of the dressing.