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Dan McKay-Wright

@mothership_breads

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🥖 🌾 👽 🍞 🛸 🍕 🌿 👾 🍅 👽 🧀 🛸🥐
Bread head - Toronto, ON

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🥧 Chana masala pie! Chickpeas simmered in a tangy, tomato based curry with cumin, coriander, nigella seeds, black cardamom, garam masala etc. until delightfully tender and then stuffed inside a short crust shell before being topped with a generous layer of buttery rough puff pastry, egg washed, sprinkled with nigella seeds and baked until crisp and flaky. Not pictured, but I served them with a minty, cooling cucumber raita and it was one of the best things I’ve eaten in a while. Will definitely be playing around with this small, personal sized pie format more in the future.

#chanamasala #currypie #vegetarianfood #pastryart #piesofinstagram taken in North End by @mothership_breads

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7 months ago

🌾 Toasted black and white sesame sourdough batard. I make a lot of these- sesame seeds are my favourite seed to add to a sourdough, especially if generously toasted, they are so flavourful and aromatic. See below for my dough recipe. 🛸

250g T85 flour
250g bread flour
420g spring water
100g mature sourdough starter
50g toasted sesame seeds, mix of black and white
12g sea salt

Blend all the ingredients, excluding the salt and 20g spring water, together to form a shaggy dough. Aim for a dough temperature of 75F and a fermentation environment at that same temperature, heat the water if necessary. Allow to rest for 1 hour. Sprinkle the salt over the dough along with the reserved 20g spring water, dimple and fold it in to the dough. Perform a round of Rubaud mixing for 3-4 minutes. Rest the dough for another hour. Perform another 3-4 minute round of Rubaud. Continue to bulk ferment for an additional 4.5-5 hours until the dough is very puffy and airy. During bulk fermentation perform 4-5 coil folds at 30-45 minute intervals, when the dough looks slack. When bulk fermentation is finished, shape the dough and place it in a banneton. Place the dough in a fridge for cold proofing for 16-18 hours. Remove from the fridge, tip from the banneton, and bake using your preferred method until the centre of the bread reaches an internal temperature of 200F. Cool completely before slicing. 🛸

#sourdoughbaking #sourdoughbread #naturallyleavened #sourdoughrecipe #wildyeast taken in North End by @mothership_breads

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6 months ago

🧈 Brioche! Swipe through to see a chunk slathered in some locally made apple, hot pepper jelly and a couple pieces turned French toast with berries, maple syrup and sour cream. To make your own this weekend see below for my recipe. 🍞

330g bread flour
165g unsalted butter, cold
58g whole milk, cold
3 large eggs, cold
30g granulated sugar
9g instant yeast
8g salt

In a small mixing bowl blend dry ingredients. In the bowl of a stand mixer crack eggs and add milk. Add dry ingredients to the wet and mix on low speed until a rough dough comes together. Let rest 10 minutes. Beat cold butter with a rolling pin until it is soft and malleable. Returning to the dough, mix for 2-4 on low until it is smooth. Break the butter into 8-10 small chunks and using your fingers push it into the dough. Mix the dough for 10-15 minutes on low speed, scraping down the bowl as necessary, until a smooth dough forms that passes a windowpane test. At first the dough will appear to break and to not be accepting of the butter, but keep mixing and it will come together. Form the dough into a round and place in a lightly oiled bowl to rise at room temp. for one hour in a warm place. Move the dough to the fridge to continue to rise for at least 8 hours. The dough can then be shaped to make a larger loaf (using a 9”x4” Pullman pan like the loaf pictured here), a couple small loaves, buns, as a base for awesome cinnamon buns etc.

#brioche #briochebread #breadrecipe #brunchtime #frenchtoast #frenchbread #bakinglove #breadtalk #breadbaking #breadmaker #bakersofinstagram #canadianbaker #bakedgoods #breakfasttime #weekendbaking #halifaxnoisefood #halifaxeats #halifaxfood taken in Halifax, Nova Scotia by @mothership_breads

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2 years ago

🍅 10” sourdough focaccia topped with roasted tomatoes (they were roasted with garlic and plenty of olive oil), rosemary and flaky salt. Got a little char on the bottom, still dialing in the oven in the new apartment, but I don’t mind it. Crispy focaccia bottoms are key. I’ll post my dough recipe below. It can be made in either a 9” pan or a 10” depending on how thick or thin you want the focaccia. 🛸

250g all purpose flour
200g spring water, cold
30g starter
20g olive oil
6g sea salt

Blend ingredients, excluding salt, to form a shaggy dough. Rest 30 minutes in a warm, ~80F environment . Sprinkle salt over dough, add a splash of water, then dimple, squeeze, and fold the salt into the dough. Rubaud 2-3 minutes. Rest 30 minutes. Rubaud 2-3 minutes. Rest 30 minutes. Perform a coil fold. Perform 3 more coil folds at 30 minute intervals. Ball up the dough and move to a generously olive oiled 9” pan. Cover and let rise in a warm environment for 8-10 hours. Dough will have spread to fill the pan, risen substantially, and be very airy. Dimple the dough and top with desired ingredients. Alternatively, after placing the dough in the pan, cover the dough and place it in your fridge for 12-24 hours. Take the dough out of the fridge when ready to bake and proof for an additional 3-5 hours or until the dough is very puffy and has filled out the tin. Bake at 500F for 20-25 minutes. Cool on a wire rack and enjoy! 🛸

#sourdough #sourdoughfocaccia #focaccia #breadsofinstagram #wildyeast taken in Toronto, Ontario by @mothership_breads

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7 days ago

🌿 From conchas to candy corn and lots of hot sauce making in between, 5 years of bliss @blisscaffeinebar - the end of a chapter. I worked with some amazing humans and had a lot of fun making some amazing things with them. I’m going to miss it all! 🌿

#halifaxnovascotia #halifaxcafe #halifaxbakery #halifaxrestaurants #bakinglove by @mothership_breads

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23 days ago

🍕 One more Halifax slice before the Mothership takes off to Toronto. Pepperoni n’ cheese on a hybrid sourdough/commercial yeast crust using a whole spelt starter. 🛸

#pizzalove #squarepizza #pizzaslice #halifaxpizza #pizzagram taken in North End by @mothership_breads

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25 days ago

🥗 Salad days are not over! They’re just in transition to something hardier. Kale, farro and carrot salad with crispy tofu, crispy onions, deeply toasted pumpkin seeds, sundried tomatoes, and a garlicky, gingery balsamic, maple, miso dressing. 🥕

#saladdays #saladdaze #saladsofinstagram #homecooking #veganfood by @mothership_breads

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a month ago

Some summer.

1. Poke bowl prep
2. Raspberry cheesecake
3. Dennis Beach, NB
4. Cherry tomatoes
5. Hodge podge prep
6. Hodge podge
7. Caprese salad
8. Sweet corn and chanterelle galette
9. Ribs with plum bbq sauce, potato salad, corn
10. Waterford, NB
11. Lamb kofta, labneh, honey roasted carrots, cucumber, za’atar, roasted pumpkin seeds
12. Mackerel skies
13. Chow chow prep
14. Balloon, Dutch Valley, NB
15. Puff ball mushroom
16. Maritime molasses brown bread
17. Harissa and honey bbq chicken drumsticks and carrots
18. Blackberries on McNab’s Island, NS
19. Tomato sandwich on black sesame sourdough
20. Argyle Shore, PEI

#summerfood #summercooking #seasonalproduce #summerrecap #themaritimes taken in North End by @mothership_breads

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a month ago

🌾 A couple toasted black sesame sourdough batards. You can find the recipe in the post before this one on my feed. 🛸

#sourdough #sourdoughbread #sourdoughrecipe #wildyeast #naturallyleavened taken in North End by @mothership_breads

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a month ago

🌾 Roasted black sesame sourdough batard and subsequent grilled cheese with locally grown tomatoes and locally made Brie. If you’ve followed me for a while, then you’ll know this is one of the breads I make most frequently. I love their robust aromatic quality, they lend themselves so well to bread. Anyway, you’ve maybe seen it before, but see below for my recipe. 🛸

250g T85 flour
250g bread flour
420g spring water
100g mature sourdough starter
50g toasted sesame seeds, mix of black and white
12g sea salt

Blend all the ingredients, excluding the salt and 20g spring water, together to form a shaggy dough. Aim for a dough temperature of 75F and a fermentation environment at that same temperature, heat the water if necessary. Allow to rest for 1 hour. Sprinkle the salt over the dough along with the reserved 20g spring water, dimple and fold it in to the dough. Perform a round of Rubaud mixing for 3-4 minutes. Rest the dough for another hour. Perform another 3-4 minute round of Rubaud. Continue to bulk ferment for an additional 4.5-5 hours until the dough is very puffy and airy. During bulk fermentation perform 4-5 coil folds at 30-45 minute intervals, when the dough looks slack. When bulk fermentation is finished, shape the dough and place it in a banneton. Place the dough in a fridge for cold proofing for 16-18 hours. Remove from the fridge, tip from the banneton, and bake using your preferred method until the centre of the bread reaches an internal temperature of 200F. Cool completely before slicing. 🛸

#sourdoughbread #sourdough #blacksesame #naturallyleavened #breadrecipe taken in Halifax, Nova Scotia by @mothership_breads

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2 months ago

🐟 Seafood chowder and buttermilk biscuits with summer savoury and aged cheddar. I made these biscuits earlier in the summer for serving them with hodgepodge and I had to come back to them for this chowder. You can see my biscuit recipe below. Also great biscuits with the cheese and herbs omitted. Seafood for this chowder is from @afishionado_fishmongers - their seafood medley packages make great chowder. 🧈

360g all purpose flour
120g butter, cold and cubed
1/2 tsp baking soda
1 and a 1/2 tsp baking powder
1 and 1/2 tsp kosher salt
2 tsp sugar
120g grated sharp, aged cheddar, shredded
4 tsp dried summer savoury
250ml buttermilk, cold

In a mixing bowl whisk together dry ingredients including the summer savoury. Cut in the cold cubed butter until the butter is well worked into the dry ingredients with the largest chunks about the size of green peas. Toss in the cheese and mix throughout. Add the buttermilk in three additions, stirring gently until a rough dough forms. Turn the dough out onto your countertop and fold it over on itself 2-3 times so that it comes together completely. Be gentle, don’t overwork the dough, tender biscuits are the goal. Gently pat the dough down into a rough 1.25” thick rectangle. At this point you can trim off the rough edges of the rectangle and cut the dough into 6-8 equal portions or use a biscuit cutter if you prefer round biscuits. If you go that route, re-roll the scraps to get 6-8 biscuits. Place on a lined cookie sheet. Place in freezer for 20 minutes. Preheat oven to 425F. Remove biscuits from freezer, egg wash if desired. Bake for 20-25 minutes until the biscuits are golden brown and remove from the oven to cool.

#seafoodchowder #chowder #buttermilkbiscuits #canadianbaker #eastcoastfoodies by @mothership_breads

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2 months ago

🧅 Well, yesterday I felt it. A shift in the light, a coolness on the breeze, a whisper of autumn. This shallot tarte tatin is perhaps one of those transitional dishes, occupying the liminal space between late summer and fall. It used up some rough puff pastry I had lingering in my freezer, uses locally grown shallots from @localsource, a dry caramel with butter and a dash of sherry vinegar, and finished with green onions and slices of @tasteannapolis Blomidon brie left to melt into the still warm tarte. Change is good. 🛸

#shallottartetatin #tartetatin #localfood #liminalspaces #canadianbaker by @mothership_breads

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2 months ago