“I need to write a sweet-lab thing…”. Those are the exact words I just shared with Mark as I was clicking away and making my way to the sweet-lab wordpress site. Well, that certain “thing” is actually called a post. Although it has been such a long time since the last time I wrote one that I think I had momentarily forgotten its correct term.
Yes, it’s been a while since the last post.
But let’s be real for a minute. This whole process called “blogging” can be a pain in the ass sometimes. You know it as well as I do. I love it, don’t get me wrong. In fact, I don’t think that I would enjoy life near as much without it and it has been my joy for many months. I miss it when I’m not baking or writing for it, but man oh man.
Sometimes, just thinking of all the different steps involved in sharing a post makes me want to pull my warm silky blanket over my head and pretend I haven’t even heard of http://www.sweet-lab.com. And if my apartment doesn’t have an adequate amount of natural lighting, am I really supposed to go out in this 20 degree weather to capture better quality pictures?!! Yes. The answer is always yes.
But thankfully that motivation eventually returns. Eventually I start getting antsy when I haven’t created any new recipes for the site. I get the sudden urge to get myself together. I need to get myself in the kitchen and create something tasty, because when I’m in there doing that, I swear that that’s what I was born to do and it is all worth it.
So here it is. This recipe for this honey date bread was the little bit of inspiration I needed to get off my butt on a free day and into the kitchen, take some pictures, and type this up in order to share this with you.
Because you know, it’s what I love to do.
15 oz unbleached bread flour
2 tsp salt
9 oz warm water
1 T active dry yeast (equivalent to 1 small package of 5/16 oz or 8.75 g)
3 oz honey
1/2 C dates, pitted and roughly chopped
1/4 C fine oat bran
1 egg and additional salt for finish
Note: This recipe is done in stand mixer but it can also be done by hand. The mixing time will just be longer.
1. Combine bread flour and salt in mixer with a paddle attachment and mix on low speed until flour and salt are well combined, about 15-20 seconds.
2. Mix warm water and honey in a small bowl. Sprinkle yeast over water and honey mixture and allow yeast to dissolve.
3. Drizzle water/honey/yeast mixture into mixing bowl while mixing on low speed. Change to hook attachment and increase to low-medium speed on the mixer. Continue mixing until dough becomes smooth and elastic in appearance, about 10-20 minutes. Test the dough by cutting a small piece of dough and stretching it out gently. If it tears, continue mixing. If the dough becomes translucent before it tears, the gluten in the dough has developed correctly and the dough can stop mixing. This test is known as the windowpane test.
4. Turn mixing speed to low and gradually and gently add the dates, followed by the oat bran. Continue mixing on low until all solid ingridients are fully incorporated into dough.
5. Remove mixing bowl from machine and cover with plastic. Allow dough to rest in a warm place until it doubles in size, about 1 hour. Press a finger into dough. If dough springs back, it needs to rest longer. If it doesn’t spring back, it has rested and fermented long enough.
6. Return dough to a floured surface and knead to expel gas. Cover dough with kitchen towel and rest briefly for 10-15 minutes.
7. Knead and shape dough into a boule by pushing it back and forth in a circular motion over a floured surface until it reaches the shape of a smooth round ball.
8. Cover the with plastic wrap and refrigerate for up to a day. Remove dough from refrigerator and allow to rest at room temperature for at least 1 hour before baking.
9. Remove dough from bowl and place it over a baking sheet that has been covered with parchment paper, being careful to keep the shape of the boule and tightening it if necessary by moving it in a circular motion over a floured surface before placing it on baking sheet. Score the surface of the dough with four lines to create the shape of a diamond. This will help the dough expand and create precise paths for carbon dioxide to escape when the pressure becomes too great inside the dough during oven spring. It also improves the overall aesthetic of the bread.
10. Egg wash the surface of dough with a pastry brush and sprinkle it with with kosher salt.
11. Place a cast iron pan on the bottom rack of the oven and fill with one cup of water when ready to bake. Place bread on the top rack and bake at 450 F for 10 minutes. Keep pouring water into the cast iron pan throughout baking time to create more steam inside the oven. If you don’t have a cast iron pan, you can use an old baking sheet she as well. Reduce oven temperature to 375 F and continue baking until done, about 45-50 minutes. Bread should make a hollow sound when it’s done and should have an internal temperature of 180 F – 210 F.
Cut yourself a slice, spread butter and drizzle honey over it…or simply enjoy it by itself!