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So far speakeasyadmin has created 6 blog entries.

January 2017

French Baguettes

2017-01-21T17:55:56+00:00

French Loaf/Baguette 16 oz (454 gr) Bread Flour (by weight) 1.5 Tsp salt 1.5 Tsp Instant dry yeast such as SAF 1.25 Cups plus 2 Tblsp bottled water (320 gr) Mixing Combine all ingredients in the mixing bowl of a stand mixer with a dough whisk, if you have one, otherwise, you can use any [...]

May 2016

Soft Pretzels

2017-03-10T18:27:08+00:00

Ingredients: 12 oz warm (110 - 115 degrees F) water 1 tablespoon sugar 2 teaspoons kosher salt 2 teaspoons (about 7 grams) instant yeast 22 oz of All Purpose flour. 2 oz of unsalted butter, melted Combine water, salt and sugar in a mixing bowl, add the yeast on top and let bloom (instant comes [...]

June 2015

No-Knead Overnight Brioche

2015-06-16T10:24:03+00:00

No-Knead Overnight Brioche Ingredients: The Dry: 17.75 oz bread flour 2.25 tsp instant yeast 1.5 tsp sea salt The Wet: 6 large eggs 4 oz room temperature filtered/bottled water 1/3 cup sugar 16 tbsp butter, melted and allowed to cool. Mix together dry ingredients in a non-reactive bowl In a separate bowl, whisk together eggs, water [...]

Speakeasy Sourdough Starter Feeding

2015-06-09T17:21:41+00:00

Keeping and maintaining a sourdough starter can seem intimidating, time consuming and frankly, impossible.  The truth is, nothing is easier.  The bakers of The Speakeasy Bakery have done our very best to ruin a starter, and have yet to do it.  Leave it in the fridge for a year without feeding.  It comes back!  Forget [...]

Speakeasy Tapenade

2017-03-10T18:27:08+00:00

(as seen tasted at the Los Angeles Bread Festival!) 4 ounces (about 1 cup) pitted Kalamata olives 1 pinch black pepper 1 tablespoon grated Parmesan cheese 1⁄2 tablespoon lemon juice 1 clove garlic, peeled 3 to 4 leaves fresh basil 1 cup mayonnaise Rinse olives well and drain; check for and remove any remaining pits. [...]

February 2015

No Knead Sourdough

2017-03-10T18:27:08+00:00

16 oz by weight, high quality Bread Flour (substitute out 4 oz with whole wheat flour for a denser crumb) .. about 3.75 cups total 1.25 tsp salt .25 cup starter 12 oz (1.25 cups) room temp purified water (bottled) Starter Take starter out of fridge 2 hrs before starting the mix (up to 30 [...]