Last night i went to my DIY Cheese Forum at Foster and Dobbs. It was a full house and fabulous as always. Such a beautiful space. We not only got to make 30 minute mozzarella but bagels and artisan bread too!
it was a tag team: to the left we heat the milk and add the rennet, to the right we add yeast to the flour and sugar mixture and let it rise, 
to the left we drain the curds,
to the right we roll the bagels into rings and so on.
30 minute Mozzarella is one of those magical things that tastes unbelievable and is unbelievably easy! What a way to wow your friends and neighbors. the secret is kneading it and pulling it like taffy while it is hot and pliable. After we finished it, she plopped it onto a board with fresh cut tomatoes and homemade pesto. it was divine!
Here is the recipe for the Artisan Bread. Guy has been making bread at home and perfecting the recipes and technique. we tasted the bread and I know it works! YUM
Artisan Bread
DAY 1
¼ tsp yeast
2 cups water
4 cups Flour
Dissolve yeast in warm water. Mix in flour, cover with plastic wrap and let rest 14-16 hours.
DAY 2
1 tbs yeast
¼ cup water
1 tbs salt
2 cups flour
Dissolve yeast in water and add to first day dough in mixing bowl. Add the flour and knead for about 12 minutes with electric mixer. Add salt and knead for 3-4 more minutes. Dough should be very sticky
Place sticky dough on a floured surface and fold on itself about 3 times. Cover with Pam sprayed plastic wrap and let rise 2-3 hours.
During this time the dough should be folded gently onto itself 5 times in the 2-3 hours.
Divide dough in half and form each half into a ball by gently lifting the sides to the top and gently pinching them together. Place each ball into a cloth-lined, floured bowl, cover with Pam sprayed plastic and let rise for 3+ hours.
Fill a metal container (such as a brownie pan) with rocks and place in the oven, on the bottom rack. Place the next rack immediately above the rock container and cover the rack with either a baking stone large enough for 2 loaves. Preheat oven to 450 degrees for 45 minutes
Place parchment onto oven peel and invert the lined/floured bowls one at a time, over the paper. Gently remove the floured cloth and immediately slide the first loaf into the oven. Shut the door and repeat process with second loaf. Shut the oven door
Open oven door and pour a cup of water into the rock container and close the oven door.
Reduce oven heat to 425 and bake for 40-45 minutes.
Remove loaves and cool on a rack.
Eat.
GUY 282-0246
Sheridan Fruits: Power Flour = high gluten flour
16 hour rise? does that make it really bubbly inside?