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Bread Creation

Thank you Home Chef Christina for this wonderful “Bread Creation” tutorial and recipe on your Caliber Indoor Professional Range! Now take it away Christina with your tutorial:

This is more of a creation than a recipe.  I have been keeping a bread journal . . . . Yes, a bread journal.  I have been trying different techniques and also asking friends who bake bread.  So this is a combo of CREATING BREAD from online tutorials, my brother-in-law’s kitchen, and a book I’m obsessed with called Flour Water Salt Yeast.

This creation uses a sour dough starter instead of yeast to rise.  It takes 7-10 days to create a sour dough starter.  I created mine using a few different methods and – changed things up along the way – couldn’t tell you how to get my exact method, if I tried, (thus the reason I started the bread journal).  I suggest you look up recipes online or better yet, if you have a friend who has a starter – beg, borrow or steal it from them.

TOOLS:

  • Food Scale (non-negotiable)
  • Container for your starter (I use a Weck Tulip Jar – size large)
  • Container with Lid – for primer
  • Bowl
  • Spatula or spoon
  • Kitchen Towel
  • Pastry Scraper
  • Parchment paper
  • Dutch OVEN (I use LODGE cast iron and STAUB)
  • Proofing basket (or parchment lined bowl)
  • CALIBER RANGE

INGREDIENT LIST:

  • Sourdough Starter
  • Bread Flour
  • Water (lukewarm)
  • Salt
  • Rice Flour for dusting – only necessary if using a proofing basket

STEP 1:  THE STARTER! A healthy starter is the key to this.  I feed mine the day before I’m going to bake with 3 TBS bread flour and 2 TBS lukewarm water.  Stir it up and make sure it’s been allowed to rest for 8-16 hours from feeding.

STEP 2: Make the PRIMER  

  • 100 grams of lukewarm water
  • 75 grams of sourdough starter
  • 100 grams of bread flour

Start with water and then add in your starter.  Stir to combine then add the flour and stir to combine: done in this order, it mixes up better.  In the end, your scale should read 275 grams of primer.  Put the cover on and place in your oven with the oven light on.  This is called proofing.  The Caliber oven light is strong enough that even in the cold winter months, my primer was able to activate within 2-4 hours.

STEP 3: Make the DOUGH

  • 400 grams of lukewarm water
  • 200 grams of primer
  • 600 grams of bread flour
  • 16 grams of salt

Measure out the water and add 200 grams of primer into the water.  The primer should float slightly on top of the water.  This is an indicator of a good primer and will ensure you get a BEAUTIFUL looking loaf.  Stir to combine.  Add bread flour and salt.  Stir to combine.

Cover with a wet dish towel or a lid and let it rest for 1 hour.  This allows the flour to fully incorporate.

STEP 4: PULL and PUSH

This is the first step to incorporate air and get that dough moving.  With your hand grab a portion of the dough from the outside and gently lift it into the air (PULL) but don’t let it separate from the rest of the dough and then put (PUSH) it back into the dough, placing it into the center.  Turn the bowl a quarter turn and grab the next section.  You will do this 4-5 times depending upon how much you turn your bowl.  Don’t worry, if you do this 3 times or 8 times, it ends up the same (bread journal notes talking here) cover and allow it to rest for 3-6 hours. There are great tutorials online to show you this technique

STEP 5: KNEADING

One you have seen the bread rise and poof up a bit – you know that it’s ready to knead.  I don’t use flour for this part.  The bread will be slightly sticky – but if you keep things moving – you won’t have too much waste.  I can describe my kneading technique as a SLAP, PULL, ROLL, TURN process.  Take all of the dough out of the bowl and SLAP it down onto a clean hard surface (I use my quartz countertop).  PULL or lift the dough off the surface and ROLL as you’re doing this to and then TURN it and SLAP it down, PULL up and ROLL the dough over and TURN to continue.  I do this 20-40 times.  It really depends upon how the dough FEELS at this point.  The dough should become less sticky and roll easy and start to feel fuller of air.  COVER and let rest for 2-4 hours. Cleaning out your bowl in between may help it stick less.

STEP 6: SHAPING before the final rest

Flour your working surface and pastry scraper.  Turn your dough out onto the surface.  Your goal here is to add a little more air and shape the dough before its final rise.  First, fold the dough over itself to make a half circle.  Second, fold again to make a quarter circle.  Now grab your scraper and use your other hand to turn the quarter circle while scraping and lifting with your other hand.  You should be turning and scraping and lifting the dough off of the surface and forming it into a rounded mound.

STEP 7: FINAL RISE

Your bread will rest while you rest – it needs at least 6 hours for this step, but I have left it for 14 hours (because life happens) and it turned out great.  The final rise happens in your FRIDGE.

Option 1:  Use a proofing basket. Ensure there is enough rice flour in the proofing basket to keep the dough from sticking.  Place your dough rounded side DOWN into the basket.  So starring up at you is the bottom of the mound.  Cover with a DAMP dish towel and put in the fridge.

Option 2:  Use a parchment lined bowl.  No need to add any flour or anything.  Just make sure the parchment is large enough to overhang off the bowl once the dough is placed in.  This will make the transfer to your Dutch oven easier.  Use your scraping tool to put the dough rounded side UP into the bowl.  So starring up at you is the smooth side of the dough.  Cover with a DAMP dish towel and put in the fridge.

STEP 8: PRE-HEAT the oven and the Dutch oven

This is where the Caliber SHINES – this is your most important tool on the list.  By just turning the lights on in the Caliber Indoor Pro Range it creates enough heat for the perfect environment for proofing bread. I bake 2 loafs at a time and use a STAUB and a LODGE Dutch oven and both come out fantastic.

Place your Dutch oven inside for the pre-heat process.  Set your oven to 475 and pre-heat for 30 minutes.

STEP 9: BAKING (finally)

Pull your dough from the fridge

CAREFULLY remove your Dutch oven out of the oven and put your dough directly into the Dutch oven.

Option 1:  Proofing basket.  Place a piece of parchment paper over the top of the basket and turn it out so that the rounded dough is looking up at you.  Lift the dough and parchment paper into the Dutch oven.  

Option 2:  Parchment lined bowl.  Lift the parchment out of the bowl and place directly into the Dutch oven.

Trim off any parchment that sticks above the Dutch oven.  Score the dough to allow air to properly escape.  You can get lost in technique and design here – I have attempted a few, bought some fancy scoring tools, and I use kitchen scissors now.  I create a simple X pattern on the top of the dough using my kitchen scissors to cut through the dough.

Put the lid on and place in the oven.  CONVECTION BAKE at 475 for 28 minutes or 30 minutes if you want a CRUNCHIER crust.  The bread will rise and be a LIGHT blonde color

Take the lid off and CONVECTION BAKE at 475 for 20 minutes.  This is where the brown color and crunchy exterior comes in.

Remove from the oven and immediately put bread on a rack to cool.  You don’t want to leave the bread in the Dutch oven – as it will continue to cook.  I put my Dutch oven back into the oven and find that it cools down while the oven cools down.

STEP 10: WAIT . . . the hardest part.

If you want to have this bread for the week – it’s best to wait 4 hours before you slice into it.  This keeps the bread from getting gummy and it makes it easier to slice.  

But if you’re having company over – or plan to eat it all – go for it – who doesn’t love HOT bread.

Store on bread board covered with a dry kitchen towel or in a bread bag.

TIMELINE: It works best for me to bake in the am, so that’s how I came up with this schedule.  If you keep your starter on the counter and have it ready – it only takes 18-24 hours to make bread. . . . You can start at “DAY TWO” portion of the timeline.

DAY ONE

  • 8pm – Feed starter

DAY TWO

  • 9am – make primer
  • 1pm – make bread dough
  • 2pm – first pull and push on dough
  • 6pm – first round of kneading
  • 8pm – last kneed and put in the fridge

DAY THREE

  • 6am – heat up oven 
  • 7am – remove bread from fridge and prepare to bake
  • 8am – bread is cooling
  • 12pm – earliest I will cut the bread
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Sweet Coconut Macaroons

Enjoy these delicious and easy to make macaroons baked in the Caliber Indoor Pro Range with Chef Dan just in time for Valentine’s Day.

The Caliber range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary tri-flow convection technology and ultra-efficientcient flue design. Making the perfect cookie is now easy with this revolutionary new design and your Valentine will love you for making these delicious cookies!

Sweet coconut macaroons baked in the Caliber Indoor Pro Range.

Heat oven to 350ºF. Mix coconut, sweetened condensed milk, and vanilla in a large bowl. Drop teaspoon-sized scoops of batter onto a well-greased cooking sheet 1-inch apart. Press down coconut balls with the back of the spoon to pack the mix so it won’t spread apart during baking. Bake 10 to 12 minutes or until golden brown. Let cool for a few minutes before removing so they do not fall apart. Do not wait too long, because they will stick to the sheet. Cool on wire racks. Enjoy this sweet treat!

Ingredients for 4 dozen cookies:
5 1/3 cups (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract

Click to Download this Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

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Lamb Meatballs

Holiday Lamb Meatballs

Looking for a unique and delicious recipe to bring as an appetizer to your next holiday party? These simple lamb meatballs can be made within any of your Caliber Appliances. Lamb is a juicy, underrated meat full of health benefits (high in protein and iron, and is known to reduce cancer risks, stroke risks, can heal anemia and improves bone health).

Decide which Caliber Appliance you would like to cook on: grill, smoker or oven, and then you are ready to start. Preheat oven or grill to 375ºF. Mix lamb, garlic, shallots, jalapeño, mint, soy sauce and black pepper together. Roll meat into 2 inch diameter round balls. As they are made, place the meatballs in an oven-proof dish or skillet. Cover with aluminum foil or lid and bake or grill for about 20 minutes or until meatballs are cooked all the way through. This recipe serves about four people as an entrée or makes a great appetizer to serve at a party.

Ingredients:

  • 1 Pound ground lamb
  • 2 Garlic cloves, minced
  • 1 Shallot, minced
  • 1 Tbsp diced jalapeño pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp soy sauce
  • 1/2 Tsp black pepper

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news

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Tequila Lime Shrimp

Watch Sam the Cooking Guy make a quick and easy tequila lime shrimp on his Rockwell by Caliber Social Grill. This recipe can also be made in a cast iron pan on the other Caliber grills or rangetop burners.

Sam starts with creating an all-purpose compound butter that includes a half cup of butter, two crushed cloves of garlic, a large minced chipotle pepper, a handful of minced cilantro and a pinch of salt and pepper. You should definitely save the leftovers to use on bread or other recipes.

Sam then heats up the cast iron pan and adds oil, 16-18 large peeled and deveined shrimp with the tail on, and chopped red and green jalapeños and green onions.

After letting it cook for a few minutes, he lifts the pan and adds a 1/4 cup of tequila and flames it above the grill to ensure the grill doesn’t catch on fire. Lastly, he adds a large dollop of the compound butter and some chopped tomatoes.

Once the pan is off the grill, he continues to stir the shrimp and garnishes the dish with a handful of minced cilantro. For the full video, click here or on the video below. Enjoy!

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Foolproof Ribs with Chef Sam

With summer here in full force, ribs are the perfect appetizer to grill up. See Chef Sam the Cooking Guy fire up his Rockwell by Caliber Social Grill and make foolproof ribs.

Click here for the video to find out how baking these ribs in the oven first then finishing them off on the grill makes these ribs amazing.

Sam’s Rockwell by Caliber Social Grill is perfect for putting that nice crisp on these ribs, and he uses only five simple ingredients: pork ribs, white vinegar, BBQ sauce, brown sugar, and maple syrup.

For this full recipe click here or on the video below.

See also another version of Sam’s foolproof ribs with an Asian sweet, sticky, and spicy variation.

For the full recipe click here or on the video below.

If you’re looking for a recipe on how to smoke ribs on the Caliber Pro Kamado Charcoal Grill/Smoker, click here.

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Black and Blue Steak

Chef Vaughn of Anvil Appliances in Salt Lake and Brigham City, Utah shows us how to make black and blue steak with a Stilton sauce on the Caliber Indoor Range. This is great for searing on the indoor rangetop or the outdoor top burners, too.

Chef Vaughn starts with New York steaks and puts the features of the Caliber French Top to the test by searing directly on it while simmering part of his Stilton sauce. He then finishes the sauce with a little flamed brandy.

The steak gets the name “Black and Blue” from the black sear outside and the rare blue coloring inside.

For the complete recipe and demonstration on the Caliber Indoor Range click here or on the video below:

Check back for more great recipes on Anvil’s Caliber products via Chef Vaughn. And, if you live in the Utah area and want to demo Caliber’s products with Chef Vaughn, make your request by clicking here.

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Cornish Miner Pies

If you are looking for things for your kids to do while home, then this is a must-try recipe, especially if they have studied California history! Cornish Miners Pies were not only popular during the Gold Rush in the United States, but also resemble meat pies in Europe or empanadas in South America or Spain. These are great for baking in your Caliber Indoor Pro Range, where you will get a perfect golden brown pie crust. These are usually baked in the oven, but two of Caliber’s grills emulate oven qualities: the Rockwell by Caliber Social Grill (because of the low hood when closed for cooking) and the Caliber Pro Kamado Charcoal Smoker and Grill (because of the flue-way).

Keep the pastry dough chilled while you are assembling the rest of the recipe. Dice a medium onion and set aside. Dice one cup of potatoes and carrots. Sauté onions, carrots and potatoes in a pan with a little bit of oil. Add a half pound of ground beef and one teaspoon of salt and cook until golden brown. Drain any excess oil. Remove the pastry dough from the fridge. Roll out the pastry into a thin layer, about 1/4 inch thick, and use a small bowl to cut out circles. We like making small appetizer-size pies. Stuff half of each circle with meat, moisten the edges with water, and use a fork to crimp the edges shut. Brush the tops of the pastries with milk. To ensure you have a moist inside, poke a hole into the top of the crust and use a syringe to insert the melted butter and water mixture. You can insert more halfway through the baking. It really does keep the filling tender. Bake on a greased cookie sheet in a preheated oven at 350ºF for 30-60 minutes until golden brown.

If you bake these on the Caliber Pro Kamado or Rockwell Grill, bake on a pizza stone with flour and keep the grill shut at 350ºF for 15-20 minutes or until golden brown.

Ingredients:
Pie pastry dough for 2-3 pies rolled out
1 medium diced onion
1 cup diced potatoes and 1 cup diced carrots
1 teaspoon salt
1/2 pound ground beef
2 tablespoons melted butter and water mixed together
2 tablespoons of milk

Click to Download this Recipe

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Porcini Risotto

This is a wonderfully delicious recipe from Chef Adrian Giese of Mastro’s Restaurant in Los Angeles. He enjoys cooking on his Caliber Indoor Pro Range at home, and wanted to share this porcini risotto recipe with you.

Place the slices of porcini garnish on a cookie sheet and drizzle with one teaspoon of olive oil. Season with salt and black pepper. Bake in the oven at 350º F for ten minutes with the fan on. Heat the water to a boil in a separate pan and set aside. In a shallow sauté pan, add two tablespoons of butter and two tablespoons of olive oil. Add the onions and chopped porcini; sauté until the porcini are soft and the onions are translucent and sweet. Add the rice to the pan and sauté for about three minutes or until it takes on a light golden color. Prepare 2½ cups of hot water. Add the first ½ cup of hot water to the rice and stir constantly with a wooden spoon until the water is mostly soaked up. Keep adding a ½ cup of water at a time until it is completely absorbed by the rice while you stir. Check the texture of the rice. If you prefer softer risotto, then add the last ½ cup of water. Once the desired texture and consistency is achieved, add the cheese and butter then salt to taste. Plate and drizzle with the remaining olive oil and garnish with the whole porcini slices. Risotto is best enjoyed as soon as it is finished. Bon appétit!

Ingredients:
1 medium onion, 1/8” diced 
6 oz. porcini mushrooms chopped into 1/3” cubes (reserve a couple whole mushroom slices for garnish)
4 Tbsp butter 
4 Tbsp extra virgin olive oil 
1 cup Arborio rice 
2 ½ – 3 cups of water 
¾ cup finely grated parmesan
Kosher salt to taste – about 2 tsp 
Fresh cracked black pepper 

Click to Download this Recipe

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Mediterranean Braised Lamb Shanks

Chef Adrian Giese is a seasoned chef and executive chef of Mastro’s Restaurant in Los Angeles, California. Adrian was so excited to install a 36″ Indoor Professional Range in his home that he wanted to share some of his favorite recipes with the Caliber community.

Now that we’ve stepped into the fall season, Chef Adrian’s Mediterranean braised lamb shanks made on the Caliber Indoor Pro Range is the perfect recipe to share as his first of what he hopes to be many more culinary delights from his kitchen.

Generously season the lamb shanks with salt, coriander and black pepper. In a small cast iron Dutch oven, heat up the oil on a medium heat and sear the lamb shanks on all sides until you have a rich golden brown color. Remove the shanks and set aside. In the same pan, turn down to a medium low heat and add the onions, carrots and anchovies. Sauté until slightly translucent. Then add the garlic, tomato paste, and chopped herbs and sauté until the garlic smells sweet (about two minutes). Place the shanks back into the pan along with any juices and add the red wine. Be sure to scrape the bottom of the pan to release all the bits. Add the chicken stock and bring to a simmer. Place the lid on top and turn the heat to low and cook for 1-3/4 hours. Remove the lid and simmer for another 1/2 hour to reduce the liquid. The meat should be tender and falling away from the bone. Adjust the seasoning of the sauce with a little salt and add one tablespoon of butter for extra richness and shine.

Ingredients:
2 Lamb shanks
2 Tbsp extra virgin olive oil
1 Medium onion – 1” dice
4 Baby carrots peeled and sliced 1/2” thick
4 Large cloves garlic – roughly chopped
2 Brown cured anchovies (optional)
2 Packed Tbsp Italian parsley finely chopped
1 Tbsp chopped oregano
1 tsp thyme leaves de-stemmed
2 Tbsp tomato paste
1 tsp cracked coriander seeds
6 oz red wine (Cabernet Sauvignon / Chianti)
1- 1/2 cups chicken stock
Kosher salt
Fresh cracked pepper
1 Tbsp butter

Click to Download this Recipe