Monday, May 4, 2020

Writing, songs and bread

Meta filter post with links to online archive projects anyone can participate in. Lots of opportunities to transcribe cursive writing.

From the live-pandemic-remote-from-home-fundraiser performances for Sondheim's 90th birthday my favorite performance was Melissa Errico's 'Children and Art' from Sunday in the Park with George. So quiet and sweet and entirely assured. It's at about 40 min. in the full show. Here's a cabaret recording.

Next is Aaron Tveit's 'Marry Me a Little' from Company.

NYT review of the event.

Bread, man
I just made another no-knead loaf but this time I used a bare bones recipe: 3 cups flour, 1.75 t salt, .5 t yeast, 1.5 cups water. Mix and let rise 12-18 hours. Tuck in a ball, bake in hot iron pot at 450, covered for 30 min, uncovered for 15. I liked that it uses much less yeast than my normal recipe. But the dough was so wet and gloopy this morning. I had to mix in a bunch more flour and still kind of poured it into the parchment paper lined pot. It baked up fine but I will have to do some more experimentation. 

Renee's Oatmeal Bread
Savoury bread made w porridge oats (just oatmeal for my American friends) when you run out of flour. I added raisins this time but you can leave them out.

400g oats (Little less than 4 1/2cups)
2 tsp baking soda
1/2 tsp salt
500g plain yogurt (2cups)
50 ml milk or water (1/4 cup)
2 Tablespoons mixed seeds

For reference, here are ingredients and technique from
100% Oat Bread

4 cups porridge oats
1/2 tsp bicarb of soda
1 cup walnuts crushed
1 egg beaten
1/2  cup milk
1/4 cup water
500 g natural yoghurt

In a large bowl, combine the porridge oats with the bicarb of soda and mix
Add the crushed walnuts and mix further
In a separate bowl, combine the beaten egg, milk, water and natural yoghurt and whisk together
Combine the dry with the wet ingredients
Place in a baking tin
Bake at 375° for about an hour
Cool on a wire rack

And in my search I found this which I want to eat right now. Not sure I'll get around to baking it but it's not impossible.


1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (170g) King Arthur Premium 100% Whole Wheat Flour
3/4 cup (71g) oat flour or ground oatmeal
1/3 cup (32g) golden flax meal*
1/4 cup (35g) Baker's Special Dry Milk
2 tablespoons (25g) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 3/4 cups (397g) lukewarm water
*Or substitute 1/3 cup additional whole wheat flour + 2 tablespoons vegetable oil.


1 large egg white, lightly beaten
Artisan Bread Topping, or the seeds of your choice

Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough.

Cover the dough, and let it rise for about an hour; it should become puffy.

Divide the dough in half, and shape each half into a 10" oval loaf. Place the loaves on a lightly greased or parchment-lined baking sheet.

Cover the pan, and allow the loaves to rise for about 90 minutes, or until they've increased in size by about one-third.

Just before baking, brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times.

Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer.

Remove the bread from the oven, and transfer it to a rack to cool. Store fully cooled bread at room temperature, well-wrapped, for several days; freeze for longer storage.

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