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Warning: session_start(): Cannot start session when headers already sent in /usr/home/hatchlab/public_html/hatchlab_new/wp-content/themes/hatchlab/header.php on line 1 Inspired Living Book Set - Hatch Lab
We’ve partnered with Roost Books to create a starter set of three inspiring educational books to help you live a healthy, creative, inspired life.
Seedswap: The Gardener’s Guide to Saving and SwappingSeedsby Josie Jeffery.This accessible book is an illustrated introduction to saving seeds and includes information about how to harvest seeds from your own garden, set up a seed library to share with your community, and grow plants from your own seed stash. The book includes a directory of plants and easy-to-follow instructions.
Compost City: Practical Composting Know-How for Small-Space Livingby Rebecca Louie. This book teaches you how to easily choose and care for a compost system that fits perfectly into your (tiny) space, (busy) schedule, and (multifaceted) lifestyle, whether you live in a cramped apartment or a sprawling townhouse.
The Healing Kitchen: Cooking with Nourishing Herbs for Health, Wellness, and Vitality by Holly Bellebuono. This cookbook teaches you how to bring nourishing herbs into the kitchen, with recipes for Nettle Chai, Lavender Yogurt, Wild Greens Miso Paste, Lamb’s-Quarter Cavatelli, Rose Petal Rice Pudding, and much more.
Sara Bercholz, Roost Books Boulder, Colorado
Shambhala Publications was founded in 1969 in Berkeley, California, by Samuel Bercholz. From the start, Sam’s vision was to create a publishing house that focused on bringing “an enlightened approach to every aspect of life”; religion and philosophy were key components of the Shambhala publishing program. Then, in 2012, Sam’s daughter Sara Bercholz launched a new lifestyle imprint: Roost Books. While Roost Books focuses on different topics, the vision of encouraging an enlightened approach to life remains the same. Read more –>
Sara Bercholz, the owner of Roost Books, loves the book Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More, by Sarah Owens. She explains, “Sarah Owens and her book are all about slowing down, bringing nature into the kitchen, and transforming it into delicious, nourishing, gorgeous food. She writes so beautifully and gives you all the information (and inspiration!) you need to become a sourdough baker.” Check out the recipe below for Beet Bread from Sara Owens’s book.
Here’s your chance to meet Sara from Roost.
Shared by Sara Bercholz of Roost Books from Sourdough by Sara Ownes
Makes 2 loaves
Served with strong cheeses and currant jam or rubbed with a little garlic before toasting, this beautiful bread is sure to elicit puzzled and delighted looks from dinner guests. Their curiosity will be quelled by the beets’ earthy character and natural sweetness.
My favorite method of slow-roasting beets: remove the leaves and scrub the roots clean, leaving the skins and tails intact, and cook them in a water-soaked clay baker. Once cooled, the skins slip off with a knife and their flesh will be moist and ready to process.
For the Beet Puree:
600 g (about 4 large) fresh beets
440 g water
For the Leaven:
30 g 100% hydration starter
60 g water 60 g bread flour
For the Dough:
150 g leaven Beet puree (see left)
550 g bread flour
145 g whole wheat flour
35 g medium rye flour
15 g sea salt
Roast the Beets: Preheat your oven to 450˚F and place the whole beets on a lined baking sheet or in a covered clay baking casserole. Roast for 45 to 60 minutes or until they are fork tender. Remove from the oven and allow to cool. Cut off the tails and peel off the skins. Put 290 g of the beets into a blender or food processor along with the water and blend into a smooth slurry.
Build the Leaven: Eight to ten hours before you are to make the dough, build your leaven. In a large bowl, stir together the starter and water to form a slurry. Add the flour and stir until smooth. Cover and allow to ferment at room temperature.
Build the Dough: Pour the beet puree into the bowl with the leaven and stir to combine. Add the flours and mix with your hand until completely hydrated and no lumps remain. Cover with plastic and allow to autolyze for 20 minutes before adding the salt. Sprinkle the salt over the dough and mix thoroughly with your hands, making sure the salt is completely incorporated. Cover again with plastic and allow to bulk ferment for 3 to 4 hours, stretching and folding every 30 minutes to build dough strength.
Shape the Dough: Turn the dough out onto a lightly floured surface and divide into two. Preshape, cover with plastic, and allow to bench rest for 10 to 30 minutes. Final shape the dough and place seam-side up into wellfloured and lined bannetons. Cover with a cloth and plastic and retard for 8 to 12 hours in the refrigerator.
Bake according to the instructions below. The natural sugar content of beets will encourage the crust to brown and darken quickly. Be sure to rotate the loaves accordingly throughout the bake.
Baking with a Dutch Oven
If you want a hearty, rustic loaf with a thick, crispy crust and a moist interior crumb, Dutch ovens will allow you to balance the heat and humidity needed to produce quality loaves in your own home kitchen.
If you have retarded your loaves overnight in the refrigerator, remove and allow them to come to room temperature for at least 1 hour. Cut a piece of parchment paper larger than the circumference of your loaf but small enough to fit into your Dutch oven without too much excess.
Preheat your oven to 500˚F. Place your Dutch oven on the lowest rack and heat for 20 minutes while you prepare your first loaf. Keep the other loaf in the refrigerator until ready to bake.
Sprinkle a touch of cornmeal on the parchment paper and transfer your loaf onto it, seam side down. A few minutes before the Dutch oven is ready, score the top of the loaf with a razor blade, lame, or scissors so the steam will release during baking. Carefully place it in the preheated pot, position the lid, and return to the oven. Reduce the oven temperature to 470˚F and bake with the lid on for 20 minutes. Remove the lid and bake for another 12 to 20 minutes (see note), until the crust is a deep, dark brown.
Note: I prefer my bottom crust as thick and dark as possible, but if you are using a cast-iron pot, you will need to remove the loaf after 20 to 25 minutes of baking time to avoid the bottom from burning before the loaf is done. This must be done carefully so as to avoid burning yourself on the hot iron. Finish baking on a stone for 12 to 20 minutes.
Baking with a Hearthstone
Hearthstones are excellent retainers of heat and can be stored permanently in your oven, increasing its overall performance. I prefer to keep mine positioned on the middle rack with my steam pan below. This allows easy access for baking other items such as pizzas and flatbreads in addition to hearth loaves. Using a hearthstone to bake the latter allows you the freedom to form them in more ways than just a boule. Batards, baguettes, fougasse, and couronne should all be baked in this manner.
Preheat your oven to 500˚F–550˚F at least 1 hour prior to baking with your stone in it, as it takes a bit of time to gain heat. If this step is skipped, you will not have adequate oven spring on your loaves. If you have retarded your loaves overnight in the refrigerator, remove them and allow them to come to room temperature during this time.
Position your roasting pan on the rack below your stone, and dust your peel generously with cornmeal and/or coarse semolina. When the oven is ready, turn your loaves out onto your peel, seam side down, shaking the peel to ensure they do not stick to its surface. (Alternatively, you may use parchment to prevent the loaves from sticking to the peel.) Score the loaves and carefully pour about 75 to 80 grams of water into the hot roasting pan. Spray the walls of your oven with water (avoiding the glass light bulb) and load the loaves onto the hot stone.
Immediately shut the door to trap the moisture, and bake for 2 to 3 minutes. Open the door once more and spray the walls again with water. Immediately shut the door and bake for 5 to 7 minutes before turning the heat down to 450˚F. Bake for another 25 to 35 minutes, until the crust is a deep, dark brown and the loaf sounds hollow
Recipe excerpted from Sourdough by Sarah Owens, which was published by Roost Books in 2015. Photographs by Ngoc Minh Ngo.