BOWL SCRAPER RECIPES

Steps:

• 1. Make the Dough: In a large mixing bowl, combine the water and active starter, mixing well with your hands. Add half the flour (eyeballed is fine) and mix well; a few lumps are OK. It will be the consistency of pancake batter. Cover and let sit at room temperature for 30 minutes. 2. After 30 minutes, add the remaining flour and salt. Mix until uniform using your hands. The dough will be quite sticky at this stage; bring it together in the center of the bowl, using a bowl scraper. Cover and leave to rest for 1 hour at room temperature. 3. After the first hour, stretch and fold the dough for 1 minute in the bowl using a bowl scraper or your hands, turning the bowl as you go so it folds from a different direction each time. Cover and rest 1 hour. Repeat this stretching and resting process three more times, for a total of four sets of folds. 4. After the last set of folds, cover the dough in the bowl and transfer to the fridge to ferment overnight, at least 10 hours and up to 14 hours. 5. In the morning, generously oil a 2-inch-deep, 9-by-13-inch metal pan with ? cup of olive oil, spreading it evenly across the bottom and sides of the pan. Gently transfer the dough to the pan using a bowl scraper and fold it over itself once, then, using your fingers, gently press it into a rectangle shape, coming to about 2 inches from the edges of the pan. The oil should pool nicely in the corners and little divots on top of the dough. Cover and place in a warm spot for 1 hour. 6. After 1 hour, you should see some bubbles on top and the dough should have increased its volume by about half. Gently press the dough out further so it reaches the corners of the pan and, using your hands, dimple the surface of the dough. Finish it with a light drizzle of olive oil. Cover, place in a warm spot and proof for 1 hour, or until you see more bubbles forming on the surface. 7. With a rack in the center, preheat the oven to 450?F. When hot, transfer the focaccia to the oven. Bake until golden and bubbly, browning deeply in a few spots, 30 to 40 minutes. 8. Make the Syrup: Meanwhile, in a small saucepan, combine the water with the honey and bring to a simmer over medium-high heat. Turn off the heat and leave in the pot in a warm spot. 9. When the focaccia is done, carefully remove it from the pan using tongs or a spatula and transfer to a cooling rack to continue cooling. With a pastry brush, liberally paint the honey syrup all over the focaccia, giving it two coats. Sprinkle liberally with flaky salt. Cool another 20 minutes before slicing.

Steps:

• Whisk together flour, cinnamon, ginger, salt, baking soda, nutmeg, baking powder, and pepper in a medium bowl.
• Using an electric mixer on medium speed, beat brown sugar and butter until light and creamy, about 3 minutes. Beat in egg and molasses, scraping down sides of bowl as needed, until incorporated, about 2 minutes. Reduce speed to low and add dry ingredients; beat until just combined. Add raisins and mix just to evenly distribute. Cover and chill at least 30 minutes and up to 12 hours.
• Place a rack in middle of oven; preheat to 350°. Divide dough in half and transfer to a parchment-lined baking sheet. Using wet hands, shape dough into two 12"-long logs (a plastic bowl scraper is helpful for this) and arrange on opposing long sides of baking sheet, spacing 2"–3" from long edges. Lightly flatten top of each log.
• Bake logs until edges are just set but centers are still soft, 23–26 minutes (logs will spread and crack). Let cool.
• Whisk powdered sugar and milk in a small bowl until smooth. Glaze should be thick but pourable; thin with more milk if needed. Drizzle glaze erratically over logs; let sit until set, at least 30 minutes. Using a serrated knife, slice logs crosswise 1" thick (or slice 2" thick and cut in half down the center for a squarish cookie). Do ahead Cookies can be assembled 4 days ahead. Store airtight at room temperature.