Another Year In San Miguel De Allende

Another Year In San Miguel De Allende - House & Home

Suzanne returns to a favourite destination.

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Another Year In San Miguel De Allende

Another Year In San Miguel De Allende - House & Home

Suzanne returns to a favourite destination.

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Chocolate Peanut Butter Pocket Bread Recipe

Chocolate Peanut Butter Pocket Bread Recipe - House & Home
Yield: 
12 servings
Ingredients: 

Sourdough Starter:
Whole-wheat flour
Cool water

Pocket Bread:
1 tbsp sourdough starter
1/2 cup cool water
3/4 cup whole-wheat flour 
1 1/4 cup lukewarm water
3 cup bread flour
2 tsp sea salt, fine grind
1 cup chocolate peanut butter cups, chopped 

Instructions: 

Sourdough Starter:
Step 1: Mix together 1/2 cup whole wheat flour and 1/2 cup cool water. Stir with a spoon. You want it to be the consistency of a thick pancake batter, so add a little more flour or water if it needs it. But don't worry too much about it; exact measurements aren't important here. Loosely cover the container with its lid and let it sit for about two days at room temperature.

Step 2: After two days, compost most of the starter. Leave about 1 tbsp's worth in the container.

Step 3: Feed your starter. Pour in 1/2 cup cool water and stir and dissolve the starter that's left in the container. Add 1/2 cup whole-wheat flour. Stir it up, loosely cover and ignore for 2 days at room temperature.

Step 4: Repeat. There will be two weeks of this—every 2 or 3 days compost most of your starter and mix in roughly equal parts whole-wheat flour and water. After two weeks you'll have a healthy sourdough starer. 

Pocket Bread:
Step 1: Make your sourdough pre-ferment. Use starter that is sour smelling in a good way, most likely between 12 and 24 hours old. Make your pre-ferment 8 - 12 hours before you want to start mixing your dough—likely in the evening before you go to bed or in the morning. You want it to be the consistency of thick pancake batter.

Step 2: Put sourdough starter, the 1/2 cup cool water and whole-wheat flour in a big bowl and mix. Cover with a plate or plastic wrap for 8 - 12 hours.

Step 3: Chop your peanut butter cups into roughly 1/4" pieces.

Step 4: Uncover the bowl of sourdough pre-ferment, and take a big whiff. It should be putting off a pretty strong smell, nice and yummy, maybe a touch sour. Add lukewarm water, bread flour, sea salt and chocolate peanut butter cups. Mix everything together so that it's evenly combined, just for 30 seconds to a minute. Cover with a plate or plastic wrap, and let it simmer for 30 minutes to an hour.

Step 5: Gently stretch and fold the dough. Dip your hand in a bowl of water, then reach down into the side of the dough bowl, grab a little bit of it and pull it up and push it down on top of the dough. Rotate the bowl a little bit and do it again to another portion of the dough. Give the dough about ten stretches and folds. Cover the dough, and let it sit for 1/2 hour.

Step 6: Stretch and fold a few more times. After 1/2 hour, stretch and fold the dough another ten times. Cover the dough, and leave it alone for another 1/2 hour or so. Do this another two times, at 15 - 30 minute intervals.

Step 7: If you want to shape your pocket breads in 3 - 4 hours, let the dough sit out somewhere in your kitchen. If you want to shape your pocket breads anywhere from 12 - 48 hours later, stick it in the fridge.

Step 8: Grease your muffin tin. Use vegetable oil or nonstick spray to coat the individual cups.

Step 9: Shape your pocket breads. Flour your counter and dump out the dough. Cut the dough into 3/4 cup pieces (to fill up your muffin tin about 2/3 of the way) and use a little bit of flour on your hands to shape them into round balls. Plop the pocket breads into your muffin tin, seam-side down. When you're all done, put the whole thing in a plastic bag, so that the tops don't dry out. (A clean garbage bag works great.)

Step 10: If you want to bake your pocket breads in 3 - 4 hours, let them sit out somewhere in your kitchen. If you want to bake them anywhere from 6 - 24 hours later, stick them in the fridge.

Step 11: Once your pocket breads have risen, preheat your oven to 450°F for 20 minutes. If you put the pocket breads in the fridge, take them out while the oven is preheating so that they can warm up to room temperature before you bake them.

Step 12: Bake your pocket breads. Take the pans out of the plastic bag, slash the top of each pocket bread with a razor, spray their tops with water, using a spray bottle and get them in the oven. Bake for 5 minutes, then quickly open the oven, spray them again, and just as quickly close the oven. Bake for another 25 minutes, and check on them. You'll know they are done when the slashed portions are good and dark brown.

Step 13: Take the breads out of the pan, and let them cool on a cooling rack.

See more recipes from Josey Baker Bread.

Reprinted with permission from Josey Baker Bread (2014, Raincoast Books).

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Cream Scones Recipe

Cream Scones Recipe - House & Home
Ingredients: 

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup white sugar (use 2 tbsp if making savory scones)
1 tbsp baking powder
1/4 tsp sea salt, fine grind
12 tbsp unsalted butter
1 cup heavy cream 

Instructions: 

Step 1: Mix together in a big bowl the all-purpose flour, whole-wheat pastry flour, white sugar, baking powder and sea salt.

Step 2: Cut up the butter into tiny pieces. Use a knife or pastry cutter to chop the butter up into small cubes, no more than 1/4". Dump this into the bowl of dry ingredients, and put the whole bowl in the fridge for 30 minutes. You want everything to be nice and cold before you do the next step, so don't rush it.

Step 3: Preheat your oven to 375°F for about 30 minutes with a rack in the middle of your oven.

Step 4: Take that cold bowl out of the fridge, and cut the butter into the flour with a spatula, bench knife, pastry cutter or your fingers, breaking it up into small pieces. You want all of the butter to be no bigger than peas, and most of it more like coarse sand.

Step 5: Fold in the filling ingredients of your choice. Toss in the special stuff and mix until everything's dispersed evenly.

Step 6: Mix in the cream. Now pour in heavy cream, and mush it up with your hands. You can replace 1/3 cup of the heavy cream with crème fraîche. This dough should feel pretty darn stiff, very similar to playdough. 

Step 7: Once all the cream is absorbed, turn the dough out onto a floured counter and fold the dough over on itself repeatedly for about 30 seconds. Not too much, just enough to give it the strength to stand up in the oven.

Step 8: Gently shape the scones. Use nonstick spray or put a piece of parchment paper on your baking sheet. Gently grab about 1/4 cup of scone dough, and lightly form it into a ball. Place each scone on your baking sheet, with about 3" of space around each one. They are going to spread out, so don't crowd these suckers! If you're doing sweet scones, brush their tops with cream and sprinkle with sugar.

Step 9: Bake. Set your timer for 10 minutes and take a peek, but likely they'll need another 8 - 12 minutes. You'll know they're done when their peaks and perimeters are starting to turn dark brown.

Step 10: Once they're done, take them out and let them cool on the baking sheet for 5 minutes, then use a spatula or bench knife to move them to a cooling rack.

Note:
Scones have a lot of butter in them. The tricky thing with this is that your hands are very warm compared to the butter, and they will make it melt. You don't want that; you want the butter to stay cool and solid throughout the whole process, right up until it goes into the oven and performs its magic. Put it in the fridge.

See more recipes from Josey Baker Bread.

Reprinted with permission from Josey Baker Bread (2014, Raincoast Books). 

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Adventure Bread Recipe

Adventure Bread Recipe - House & Home
Ingredients: 

2 1/4 cup rolled oats
1 cup sunflower seeds, toasted
1/2 cup pumpkin seeds, toasted
3/4 cup almonds, toasted and coarsely chopped
3/4 cup flax seed
1/3 cup psyllium seed husk
3 tbsp chia seeds
2 tsp sea salt, fine grind 
2 tbsp maple syrup
1/4 cup olive oil
2 1/2 cup water 

Instructions: 

Step 1: Preheat your oven to 350°F. Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway through baking.

Step 2: Put rolled oats, toasted sunflower seeds, toasted pumpkin seeds, toasted almonds, flax seeds, psyllium seed husk, chia seeds and sea salt in a large bowl.

Step 3: Add maple syrup, olive oil and water.

Step 4: Mix it all up, scoop into pan. Oil your loaf pan, and then mush up your “dough” with hands a big spoon. Once it’s mixed, scoop it into your oiled pan and smooth out the top so it looks nice.

Step 5: Put in fridge for at least a few hours, up to a whole day.

Step 6: Put a rack in the middle of the oven and preheat to 400°F. Bake for about an hour or so, then take it out and gently remove the loaf from the pan.

Step 7: Let it cool on a cooling rack for at least 2 hours. Don’t rush it here, this bread is dense, and if you don’t wait for it to cool, it really won’t be as yummy.

Step 8: This bread is definitely best sliced nice and thin (around 1/2") and toasted.

See more recipes from Josey Baker Bread.

Reprinted with permission from Josey Baker Bread (2014, Raincoast Books).

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Lilac & Pink Bedroom

Lilac & Pink Bedroom - House & Home
Meta
Photographer: 

Michael Graydon

Source: 
House & Home <a href="http://houseandhome.com/magazine/2012/august">August 2012</a> issue
Products: 

Wall colour, Portland Gray (2109-60), Benjamin Moore; coverlet, striped pillows, diamond pillows, West Elm.

Designer: 
<a href="http://design.sabrinalinn.com/">Sabrina Linn</a>

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DIY Ombré Statement Wall

Ombré Statement Wall - House & Home
Meta
Photographer: 

Angus Fergusson

Source: 
House & Home <a href="http://houseandhome.com/magazine/2013/october">October 2013</a> issue
Products: 

Ombré wrap, Rifle Paper Co.

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