The thing about making bread is that, at least in the size batches I make, the mixer and the yeast do most of the work. There’s some kneading by hand–which was an adventure today, because I sprained my right wrist badly two weeks ago, so the kneading had to be done left-handed rather than both-handed–and some shaping and such, but otherwise, it’s not me. Reinhart’s method involves soakers and preferments, which means any given formula is a matter of weighing and mixing the soaker and starter (and mash, in the case of one of the breads) on one day, and mixing those together with a few more things on the second day; even the work that is involved is spread out–a few minutes here, a few there. That said, given that I was making three separate batches, it took me most of the morning. (Of course, if I had a second oven, I would not have had to stagger the rising and baking . . . )
It’s not for people who want instant gratification, though.
Typically, I also interleave a few other chores (peel the beets that I roasted two weeks ago, then froze because I didn’t have time to peel and cut them before we left for the holidays; do two loads of laundry, so all my fleece shirts and warm socks are clean; bake a batch of cookies, to which I’ll return in a minute; move the chicken stock from the kitchen freezer to the chest freezer so it doesn’t all die from freezer burn). It’s theoretically possible to sit down for stretches of time as the yeast does its thing, but I actually prefer the bread-then-chores-then-bread-then-chores progression. Today is a perfect day for baking, too, as the weather is becoming seriously brutal. It’s been snowing steadily, the wind is blowing hard, and you can almost see the temperature dropping; the latest report shows an expected wind chill tomorrow of -45, which is just stupid cold. I was glad to have a reason to have the oven on for 6 or 7 hours.
What about the cookies? Well, another of my interleaved chores was grating the peel and squeezing the juice from seven limes. (Quick quiz: name a use for pith other than for helmets.) I rummaged around but couldn’t find a recipe that included the main things I wanted to include, namely, honey, lime, coconut (including coconut flour), and ginger. My final formula was:
- a stick of butter
- 120 g. honey (about a half a cup)
- 50 g. sugar (about a quarter cup), plus more for rolling
- 1 big tblsp. lime peel
- 2-3 tsp. grated fresh ginger (dried or candied would work, and possibly work better)
- 1/2 tsp vanilla
- 78 g. coconut flour (about 6 tblsp.)
- 100 g. whole wheat flour
- 100 g. all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 25 g. dried coconut chips (not flaked coconut)
- 1 egg
- about 3 tblsp. lime juice
I creamed the butter, sugar, and honey, then added the flavorings, then the egg (at which point it looked kind of curdled), then the dries, which I added slowly, adding lime juice if it looked like it was getting too dry. I added the coconut flakes at the end. I wrapped it up and let it sit in the fridge for a bit, and would even be willing to let it sit for a day in the fridge. I rolled it into small balls, which I then rolled in more sugar and pressed flat-ish on the sheet pan, and baked for about 14-15 minutes.
I got five dozen cookies out of it, and the taste is nice. The texture is . . . pretty okay. A bit crumbly, probably from the coconut flour; another egg might have been the right thing to add. The honey does not come through, but both the lime and coconut do. If I do another iteration (and, with all that lime peel, there’s a good chance), I’ll add the egg, maybe reduce the lime juice, and replace the rest of the sugar with honey. And probably use some of the candied ginger in the fridge. All in all, not a bad experimental result.