Confession time, I was in a band that did a cover of Bread's "Freedom" when I was 15.
That was the last time I tried to make my own bread, but recently I've been having a crack at some sourdoughs, normally intentionally infecting the starter with some of whatever brewing yeast I've got going at the time.
Making your own bread should fall into the same category as making your own sushi, but given that I've got yeast starters going for the beer most of the time, and bulk grist left over from the brew, making some bread is pretty simple, and tastes good too. Dinner tonight was home made pea and ham soup, home made wholemeal sourdough, and home made beer. I must be turning into some sort of hippy.
Anyone else baking?
don't worry, ham doesn't sound very hippy.
i used to make a batch of two loaves every week, lots of extra whole grains, different flours, seeds, etc...but then we found out my wife is a glutard. my first several attempts at gluten-free bread were bad enough (read: flat) that i haven't tried again (it's been a few years)...she's been handling almost all of the household baking since then (except a stray cornbread here and there). i may try again at some point, but haven't gotten the nerve yet. i'm not gonna fuck with a mix, either - almost always too much bean flours = doesn't taste like bread.
i've got some of my old recipes around here somewhere. i was codifying some of them when some friends and i were thinking about starting a restaraunt....
Yep i bake bread too.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/freshbread.jpg)
I don't bake bread properly any more as I bought a bread-maker second-hand recently. Best money I ever spent. I'm having fun experimenting with different flours, seeds and whatnot. It's totally brilliant even if it is a cheat
I've got a bread machine that I don't use often enough.
I do, however, have a tardblog simple beer bread recipe that I busted out not too recently:
3 cups self rising flour
1/4 cup brown sugar
12 oz beer
mix / knead
grease bread pan (very important step that I've skipped when too stoned to function)
bake @ 350° for approx 1 hr
The lighter the beer, the better the consistency. Darker beer bread tastes great but falls apart too easily for sandwich bread. Still great with soups or just buttered on its own.
No live yeast? That makes it soda-bread. I have some rather nice beer in the fridge so I might have a go at making that later. Thanks for the recipe
Me too. I attempted to make those loaves you get at the grocery store that call themselves 'french bread' sadly my wife isnt a huge crusty bread fan. so i made these. i did a pate fermente, but altered my normal baguette recipe to get more volume. less crusty as well.
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425606_10150580749452015_664402014_9402675_1270355408_n.jpg)
ive made bread a few times, nothing fancy.
ive found it to be one of the most calming exercises, plus there's nothing better than breaking the heel off a fresh warm loaf, and just having at it.
Had a meeting with a local bakery and came away with some samples.
Goldendale sliced sandwich loaf
Como sliced sandwich loaf
Brioche burger buns
Ciabatta buns
Baguettes, demi-baguettes, seeded baguettes
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00813-20120329-1749.jpg)
Hearing about some of the nasty shit that ends up in mass produced bread (feathers and human hair, Wtf?)
I feel more motivated than ever to make my own regularly.
I have made very basic white bread when I was really broke and could afford "staple" foods.
I have coworker who is a bit of a hobbyist. I s'pose it's something we can "bond" over.
this is a different kind of bakery. Much much higher standards and procedures. they've got a few cafes too. Everything locally sourced. Nothing but snobby stuff you know. ;)
Quote from: RAGER on March 29, 2012, 09:01:28 PM
Had a meeting with a local bakery and came away with some samples.
Goldendale sliced sandwich loaf
Como sliced sandwich loaf
Brioche burger buns
Ciabatta buns
Baguettes, demi-baguettes, seeded baguettes
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00813-20120329-1749.jpg)
Nice haul! I've been making killer turkey sandwiches w/ como loaf here lately.
Baking Ezekiel Bread fresh at home is on the cooking agenda.
Gotta say it's the only bread i've ever craved after having.
someone needs to hook me up with a good rye bread for a grilled shaved ham and cheese with butter..the english way..
Few things more satisfying that cooking/baking for yourself and being proud of the result.
I'm taking it slow but getting better all the time.
If I make a box of Larry The Cable Guy Beer Bread with good beer will I fuck it up?
(http://mylittlereviewcorner.files.wordpress.com/2012/03/img_0453.jpg?w=400&h=500)
Quote from: neighbor664 on April 23, 2012, 10:25:42 PM
If I make a box of Larry The Cable Guy Beer Bread with good beer will I fuck it up?
(http://mylittlereviewcorner.files.wordpress.com/2012/03/img_0453.jpg?w=400&h=500)
Gguuhh... ya done fucked up when you paid $$$ for shit with Dan Whitney's face on it.
Self rising flour is cheap, yo.
Just plain making bread is easy and cheap.
Quote from: I,Galactus on April 23, 2012, 10:35:18 PM
Quote from: neighbor664 on April 23, 2012, 10:25:42 PM
If I make a box of Larry The Cable Guy Beer Bread with good beer will I fuck it up?
(http://mylittlereviewcorner.files.wordpress.com/2012/03/img_0453.jpg?w=400&h=500)
Gguuhh... ya done fucked up when you paid $$$ for shit with Dan Whitney's face on it.
Self rising flour is cheap, yo.
Dollar store, dude. Only reason I bought it was because it was $1.
Quote from: neighbor664 on April 23, 2012, 11:00:29 PM
Quote from: I,Galactus on April 23, 2012, 10:35:18 PM
Quote from: neighbor664 on April 23, 2012, 10:25:42 PM
If I make a box of Larry The Cable Guy Beer Bread with good beer will I fuck it up?
(http://mylittlereviewcorner.files.wordpress.com/2012/03/img_0453.jpg?w=400&h=500)
Gguuhh... ya done fucked up when you paid $$$ for shit with Dan Whitney's face on it.
Self rising flour is cheap, yo.
Dollar store, dude. Only reason I bought it was because it was $1.
Fair enough.
English toasting bread mini loaves for Xmas gifts for work people.
http://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe
(http://i140.photobucket.com/albums/r32/EXKid1975/37C7D34F-0F21-4159-8634-4DF9C4B0431B_zpsvdgpupwl.jpg)
Nice idea
I love Hostess white bread the best. Sooo yummy.
Clearly
Loves me some Bread, loafs or otherwise.
Trying to make a sourdough starter. Recipes call for about equal parts by weight water ad flour.
When I do that it's super thick dough. Not a soupy thing I would expect to bubble. Any insight? This is day one. Future days call for more of the same ratio, which I wouldn't expect to turn into a soupy batter.
yeah, adjust as necessary for the right texture. should be 'liquid and pourable yet thick enough to cling to a spoon' when starting from go.
Thanks for the info!
Looks like it's working out. Day 3, and I fed it 10 minutes ago. Starting to bubble already.
(http://i140.photobucket.com/albums/r32/EXKid1975/172FBF9F-9734-4334-B2E3-E597E0CA8EBF_zpskjncwzns.jpg)
i been on a huge blueberry loafcake bread binge lately :P
Is that like a Pound Cake ?
yes lol ;D
I might get some bread going again - last time I got the no knead bread book and I was baking like crazy and ultimately that's how we found out Julia has Celiacs, cause she almost died, so I stopped baking.
Does she really have celiacs? Or did she diagnose by internet? Watch the Air episode of Cooked with Michael Polan free with your streaming Netflix subscription.
I realized that my starter was being fed at twice the ratio it should've. I'm really curious to see how it responds the the proper ratio now. This is fun for me.
Starter finally bloomed yesterday. I let it sit for about 56 hours, then fed it again. 24 hours later... boom!
(http://i140.photobucket.com/albums/r32/EXKid1975/7E023249-FC66-4748-89FB-FF6788E43900_zpshh25yg2o.jpg)
That was the most basic whit sourdough recipe I found. It worked pretty well.
Whole wheat boule today. Two of them in fact.
http://www.thekitchn.com/how-to-make-sourdough-bread-224367
Fail. They didn't rise. I messed up in the beginning and mixed my starter with municipal water, that I believe has chlorine. The recipe said if I put the dough in the fridge to rise, it would do so overnight. It did not. This morning I put it in the oven with the light on, all day. Nothing. Dead.
(http://img.photobucket.com/albums/v675/preist/bread_zpsljpghh21.jpg)
You can mix yeast with tap water just fine, I'm a homebrewer so I have a pHd in yeast health.
Yeah, it's only a theory. I have another batch going, and it may show I had no problems, and this bread simply doesn't rise in the same fashion as previous efforts.
I can smell the chlorine in my water though.
(http://i140.photobucket.com/albums/r32/EXKid1975/BEB93010-12E3-4BAC-B09B-85E7FF0333D2_zpsokfkwxoi.jpg)
2nd attempt. It's pretty good. Sour for sure. Crust is chewy and has a ton of tasty character.
It's more dense than I imagined though, and overall seems wetter on the inside than I'd expect. having said that, I ate half of one loaf while the other was baking. The overall timeline of this recipe is problematic for someone who works 8-5 for a living.
It looks fine - do you have a thermapen to test for doneness?
I do. I didn't check this though.
It looks like the center never got up to temp but the outside looks great - so you're too hot and too short. Maybe too wet and not enough salt?
Funny you should mention this. Ive been home sick with a resp infection and trying to pass a kidney stone. Finished this about 45 minutes ago. Its near perfect.
(http://i140.photobucket.com/albums/r32/EXKid1975/467D57FB-C104-4857-8BB7-640E2C2C76B7_zpswdt30ez3.jpg)
http://anoregoncottage.com/easy-sourdough-artisan-bread/2/
i totally miss this
too bad they discontinued it
Discontinued?
On Mars maybe.
https://www.wonderbread.com/ (https://www.wonderbread.com/)
no store in detroit carries it anymore
i asked some staff why and they said it's discontinued and only available in canada
maybe they was bullshittin' me but fact is you can't get it here
i'll check meijers again as the website is listing them as the only ones who carry it but last time i went there they did not have it
Hostess made Wonder Bread, Twinkies and some other stuff. They went bankrupt a few years back. 2013? I think Kellogg's and a few regional companies picked up production and kept the name alive.
Quote from: neighbor664 on June 27, 2017, 09:13:14 PM
Hostess made Wonder Bread, Twinkies and some other stuff. They went bankrupt a few years back. 2013? I think Kellogg's and a few regional companies picked up production and kept the name alive.
how do you go bankrupt selling wonder bread and twinkies?? it would be like going bankrupt selling beer. not possible unless you had some serious shady shit going on with the books.
Their story was the union negotiations. The bakers union wanted more than Hostess would/could do. They couldn't use scabs, so they shut down instead. Whoever bought the recipes and trademarks started over, not beholden to the union.
all good
been to meijers today and got my wonder loaf
thanks for the info usually don't shop there cause walmart is way closer and cheaper
but i'll never forgive them for giving me bullshit info about wonder bread being discontinued
Quote from: stooge on June 29, 2017, 07:09:07 PM
all good
been to meijers today and got my wonder loaf
thanks for the info usually don't shop there cause walmart is way closer and cheaper
but i'll never forgive them for giving me bullshit info about wonder bread being discontinued
Wonder Bread... you're 100% American. :D
I get awesome bread from the Polish bakery (North Side Bakery). Whole Seeded Rye, and "Granny's 100% Rye" (5 grams of fiber per slice!). So sturdy, you could shingle your roof with it. To make toast, I have to make two passes at the highest setting.
(http://whereyoueat.com/images/restaurants/5862/menu/0007.jpg)
Quote from: Pissy on June 28, 2017, 04:42:49 PM
Their story was the union negotiations. The bakers union wanted more than Hostess would/could do. They couldn't use scabs, so they shut down instead. Whoever bought the recipes and trademarks started over, not beholden to the union.
classic hostile takeover. ive seen it happen first hand.
My wife went to culinary school (waste of money - in her words) for pastry arts and ran a bread bakery for like 10+ years. She bailed when the bakery she worked at forever closed. I want her to go back to it but it just sucks. Hours, pay, etc. This thread REALLY wants me to convince her to quit her bank job and try again. I need to get fatter. I can't find good bread anywhere.
Quote from: stooge on June 29, 2017, 07:09:07 PM
all good
been to meijers today and got my wonder loaf..
Every time you used that expression, all I could think about was this...
ive been digging some seeded rye with eggs and steak lately for brek.
Starting a starter again. Made it on Thursday, and here Sunday morning it was all spider webby and stinky. I'm skeptical as I've had false hopes of starters gaining steam quickly only to have those hopes crushed and indeed take about 10 days to get going.
But I also left it outside on Thursday for about an hour to jumpstart the process, and it's promising. so we'll see if it holds up.
Had an internal request to start making bread again.
Making bread is great if you have people to eat it.
Today, my starter finally took off. So nearly 3 weeks.
Because of cooler weather?
I don't know. It just kinda made liquid without bubbling. I tried to add a little sugar, then a little yeast water- which kinda defeats the purpose- and neither got it going. Finally I got some whole wheat flour, and put the jar in a warm water bath and that got it going. My theory is temperature, but now that it's going, it's active at room temperature just fine.
It's the wild yeast in the whole wheat flour got it going I bet.
Good point.
i got this showing up now at my local grocery store. excellent sandwich roll. top shelf.
(https://i.ibb.co/GMqGBYd/g-rolls.jpg) (https://ibb.co/GMqGBYd)
Does the bag say Giuseppe's?
sell by 10/10/22. Nice and fresh! good for many days ahead.
Quote from: RAGER on September 29, 2022, 12:08:49 AM
Does the bag say Giuseppe's?
it does. killer local bakery.
For my hoagie rolls today I followed this guys recipe and except for the diastatic malt powder. Also I think my yeast might be iffy. It's been in the freezer but I bought it during "the great bread baking era". So the rolls were as fluffy but they definitely held up under the stress of stuffing and consumption
Quote from: RAGER on March 01, 2023, 05:37:34 PMFor my hoagie rolls today I followed this guys recipe and except for the diastatic malt powder. Also I think my yeast might be iffy. It's been in the freezer but I bought it during "the great bread baking era". So the rolls were as fluffy but they definitely held up under the stress of stuffing and consumption
That video is going to change my life for the better.
Have you already ordered your Diastatic malt and bread lame? I have.
Also check out Chainbakers YouTube if you haven't already.
Will do. I use a razor on a stick for a lame. I was going to look around for the malt. But i'll order it if I have to.
Weird I'd never heard of a lame. I have used a fresh razor in the past or a freshly sharpened nakiri
Very interested in the Diastatic malt powder. Or a couple grams of molasses.
I bought the lame cuz I haven't bought a tool in a while and this scratches the itch.
Looks like I'm going to get one from a bundle on Amazon. I've wanted those proofing baskets to get that beehive look to a loaf. So, that and the malt.
If this works out, they will be the basis for tons of rolls like Kummelweck and dinner rolls aside from the hoagie grail sub roll.
Wife wants me to make more bread.
Rad! The bread thread lives!
For now at least.
FYI I'll be doing some semolina too.
I will not. While i adore semolina, i need only to stick with one new trick at a time.
Looks like my malt isn't getting here until tomorrow. Dammit.
We made sandwiches last night for dinner and I managed to use a tomato that i bought at the grocery store almost two weeks ago. It was almost as good as in the summer. I was amazed.
The bread was good too, but not like you know this shit imma knock out of the park after that diatomaceous malt or whatever comes in.
Mine's out for delivery. Still don't think I'll get to it today but might pull out two batches tomorrow if I make poolish today.
Canceled my plans cuz I'm such a fun person. My deliveries came early so instead, I'm off to the races. Poolish done and proofing for seeded semolina baguettes tomorrow. Bulk ferment of hoagies near done. While they're undergoing 2nd ferment I'll make a pile of corn tortillas cuz I've already made carnitas first thing this morning. Beans done yesterday. While hoagies are baking I'll make guacamole. I can get shit done when I want.
Hanging with some of wife's family tomorrow. I'll bring them some bread cuz I can't eat this damn stuff.
First batch with the new yeast and Diastatic malt powder. Haven't tasted yet got dinner underway.
I use the proof setting on my oven but then the have to wait too long for it to preheat and I think that's why they're kinda flat. I'll have to do second fermentation elsewhere. Maybe on top of the warm countertop oven.
(https://i.imgur.com/ryN3j0F.jpeg)
you are on a roll!
I need to get some new yeast. I think I'm good on flour.
Malt arrived just now. But the boy wants to go to the college baseball game, then off to a friends for dinner, so the bread making will need to wait.
Enjoy the game.
Seeded semolina
(https://i.imgur.com/4m98rfk.jpeg)
Fucked up my first attempt. I only had 4 grams of yeast, but the initial rise was fine. The second however was way slow. Also against my better judgement, I followed the recipe as written and covered with plastic wrap. It stuck to the rolls, just like I knew it would. Ruined.
So i went to the store and got the right flour and yeast. Ready to go again.
Monitoring.
Also my semolina loafs turned out super badass. This might be my go to for a bit.
After my new second fermentation trick, I'll do another batch of hoagies with the Diastatic malt.
(https://i.imgur.com/2n37C6F.jpg)
They're fine, but not what I had in mind. Tastes like really good homemade white bread, but in a small loaf. Not sandwich shop bread. I'm going to keep trying, but I'm going out of town this week, so it'll be slow going.
I think i needed to let the yeast activate longer, and needed to let the initial dough mix hydrate longer. I had to knead forever. 20 minutes in the kitchen-aid and I still wasn't happy with the gluten. Also might try half water, half milk with the wet.
5 loaves? Did you increase anything or just divide smaller?
I think the next semolina I do I'll divide again to get 4 small baguettes 🥖
I just divided smaller. Family of 5.
did you drop the seeds on by helicopter?
Yo Pissy what up? Might do a batch tomorrow. Of something don't know what.
I'm on bread hiatus, had to ho to Nashville for a work thing wed, got back last night. Our department got together for our once a year summit. More bad country music than should be aloud anywhere. We had dinner at Blake Shelton's bar directly across the street from Kid Rock's bar. Then did axe throwing.
Today I need to give the lawnmower a tuneup, only a slight chance bread making can happen.
Sorry you had to endure that.
I'm glad I did. Not that I enjoyed it, but it was good to see it in person so I know what I'm missing. Axe throwing is a useful skill though, and that wasn't terrible.
I followed your lead and cleaned out my garage gutters, raked out the gravel in my driveway to fill in some low spots and a couple other menial tasks. No lawnmower though. Don't need one. But.....I'd like to rebuild the carb on my tiller just because it's old and cool. Might scratch that "foolin around with cars itch" I sometimes still get.
Quote from: Pissy on March 11, 2023, 02:34:48 PMI'm glad I did. Not that I enjoyed it, but it was good to see it in person so I know what I'm missing. Axe throwing is a useful skill though, and that wasn't terrible.
useful skill?? maybe if youre a viking.
Zombies. You of all people should know it's coming.
Were we at on this bread thing?
Might make a batch of hoagie rolls tomorrow.
I have a starter working now. Took about 6 days, but it's active now.
I'm thinking about what to make next. I had a meatball sub yesterday that made me think "I'm going to do this, my way". Of course it starts with the bread.
Also, i got dome rye and semolina flour to mess with. Threw some semolina in the starter.
Bread day! Or hoagie rolls at least.
Got in a hurry so they're kinda misshapen.
Everything bagel seasoning.
(https://i.imgur.com/RCeut67.jpeg)
Everything bagel seasoning is good on... well you know.
Griddled ham, mortadella, melted provolone, hot olive and giardinera antipasto, pickled mustard seed olive
oil mayo garden fresh lettuces on my homemade
garlic butter toasted everything bagel seeded hoagie Roll
(https://i.imgur.com/btdWafZ.jpg)
(https://i.imgur.com/nXmjQjh.jpg)
crikey mate that's gorgeousmort
It wasn't too shabby. Down to my last hoagie. Gonna try really hard on the next ones to shorten and bulk them a bit. Make them a little squatter and round.
tbh I'm kinda jealous of those/your home made hoagies rolls. I did pickup a sleeve of boiled bagels everything bagel seasoned. Also just pulled a bake at home out of the oven just now, everything bagel seasoned batard, but its wheat, and I already know it'll be meh because yuk wheat. but will saturate it with olive oil, my usual trick that mainly serves as an oil delivery medium so I'm totally set. Oh yeah, might soak some of the batard in avocado oil and see how that goes. Can't lose. Also have some sourdough english muffins from a local boutique. I'll get a pic up as to how I toast it, butter, parm regg and, re-toast. Works like a charm.
Oh yeah. That one in from the left. Perfection.
(https://i.imgur.com/obbNmqO.jpg)
(https://i.imgur.com/iC1vQv0.jpg)
the third one from the left is the best. browned sides. although it might be the ugly duckling I think it has character worth noting.
On my house made hoagie rolls. New York style cooked red sauce, proprietary PNW Provel mix, spicy Italian sausage, pepperoni, rosemary infused ricotta, olive giardinera, garden lettuce. Bada Fuk bing.
Ehyoo!!
(https://i.imgur.com/1GOaYMe.jpeg)
that would sell well
It was super tasty but a bit rich. I'll probably have heartburn. We each had half.
I don't get heartburn per se but dollgarn I've been enjoying various local buttermilk. Its seems to settle things down even though I'll top it with chili sauce, a spot of sriracha. I'd 100% serve it with that sandwich.
Buttermilk is a magic serum.
I've found a meat market here with really good prices on deli meat and wings. I bought 18lbs of wings, 1/2lb of each salami, pepperoni and oven roasted turkey for $34 after tax. Then was told I could get a case of wings for .99/lb, so the next day I went back and got it. 34lbs.
The deli meats are at least 1/2 price vs the grocery store.
5 day ferment pizza tonight. 232 gram balls for approximately 8-9" pizzas.
One will be a white pie the other will be a sausage pepperoni giardiniera type number. Oh yeah gotta make sausage.
(https://uploads.tapatalk-cdn.com/20230424/27440729cdcaf1359ce7517c4e3502fc.jpg)
Sent from my iPhone using Tapatalk
This site is something worth exploring.
https://www.richardeaglespoon.com/articles/how-to-hoagie
Two small pies tonight. First is white sauce (béchamel with pecorino and garlic) olive oil rosemary marinated paper thin slices Yukon gold taters, corn, red onion.
Turned out very nice
(https://i.imgur.com/S9GYPDN.jpeg)
House made fennel sausage, pepperoni, red sauce, red onion, mozzarella, pecorino and olive
(https://i.imgur.com/PeqOL0d.jpeg)
Experimenting with the autolyse method. Seems most of the methods mentioned in recipes and the videos I've watched all skip over this and just do a hydration with all ingredients, initial rest then knead.
It's supposed to help with gluten and general dough strength along with improved flavor. The factors are length of autolyse from 1/2 hour to an hour being the norm but extending to a couple days at room temp.
This batch I did at about 68% hydration fir an hour. I kneaded in the stand mixer for 5 minutes on stir, covered in the stand bowl for 15 then mixed again for another 5. Covered and will ferment in fridge for 2-4 days. These will be for flatbreads to be stored parcooked in the fridge.
oops, moved to food thread
4 day fermentation for flatbread.
(https://i.imgur.com/yBONlPf.jpg)
(https://i.imgur.com/N8h0qlE.jpg)
Evoo, anchovies, spring onions, red onion, mozzarella, provolone, pecorino, piave vecchio.
Molto molto bene.
(https://i.imgur.com/ItkBb9N.jpg)
thats what im talking about.
This Sunday we're gonna spend a couple days on the coast with some family. For Sunday I'm providing a muffuletta and some sides. Trying out two different bread recipes. One starts with an overnight starter then sone working and forming then an overnight rest and bake.
The other is a same day type that's usually 4 hours or so start to finish.
I'll build the sandwich the morning before we leave and pack away in the cooler. By evening it should be very nice.
My preference is to make my own olive salad but uncle has a jar of the real deal Central Grocery olive salad so I'll be using that.
Nice!
This is gonna be good tonight.
Had to hit 3 stores to find mortadella. And it's not even the kind I really wanted. Weird.
(https://i.imgur.com/XdeXAsM.jpg)
(https://i.imgur.com/fxosOVY.jpg)
(https://i.imgur.com/Q4gynmH.jpeg)
Fuck yes.
How to win with sandwiches ^
Everybody loved the sandwich cuz of course they'd say that, them being nice and all and I'm sure they enjoyed but I think I kinda fucked up the bread. I wanted it sturdy but I think I got it too sturdy. Possibly a but underbaked even though the dough internal temp was right around 200°. The top didn't get as dark as I wanted. I didn't add sugar ir diastatic malt because I used bread flour. I also didn't use any oil. But it'll be a while because a giant ass muffuletta with cold cuts , cheese and salty olive salad isn't something I'm even supposed to be eating.
Pissy, you've got a sizable family. Do one up and talk to me. I ended up throwing a quarter of it away because of girls, road-trip, cooler, European style hotel with no refer combination thing dammit.
I can try the bread, but a muffalatta wouldn't get touched in this house. It's the olives. Wife hates them, the kids aren't adventurous at all, and I suppose they're salt bombs that my recent blood pressure scares don't need to touch either. I love olives.
Firmer bread I think was the right call, given the meat/cheese stack. That thing was what 10" in diameter?
Yep 10".
You could always make a different type of Sicilian sandwich on smaller buns. I think I will. Like these.
https://www.sanpellegrino.com/sparkling-drinks/zesty-food/alici-nella-meraviglia
https://www.sanpellegrino.com/sparkling-drinks/zesty-food/meravigliosa-di-mare
Then there's tigelle. Might do sone f those too.
These are patterned after the predecessor of the bagel. The ka'ak. First spoken about in an ancient Syrian cookbook. They can be make in rings like this or in sticks like breadsticks.
So I made ka'ak rings.
(https://i.imgur.com/f7UWS5w.jpeg)
Single roll for sandwich.
(https://i.imgur.com/bz4gGcr.jpeg)
(https://i.imgur.com/bxKbXJm.jpg)
What in the holy mackerel are you on about now. Wow!
I like this shape too. (https://uploads.tapatalk-cdn.com/20230702/5a2447dccdd67a3523d025a2870ca26b.jpg)
Sent from my iPhone using Tapatalk
you really are nailing the bread game by all appearances. Way to go, chef!
Good work.
2 400 gram dough balls for hoagies in a few days.
I used the dough calculator from https://www.richardeaglespoon.com/articles/how-to-hoagie
Although I did tweak my recipe slightly in technique and pulled back on the salt. One thing I will really agree on is " no bench flour. Just power through it". It'll get there. Uses a bench scraper on wood surface.
I've been following him on Instagram. His name is actually Joe Rosenthal which I've nicknamed him Joe Roganthal because he's kind of a know it all dickhead bully. He's got some merit for calling out sone shit that needs it but he's super full of himself. A bagel purist that's for sure.
I digress.
My balls.
(https://i.imgur.com/uFayOcv.jpeg)
I wish I had the patience to learn how to make bread, cause of stuff like this....
(https://images.squarespace-cdn.com/content/v1/5ca7a22232c85e0001f0ba91/1555604616270-1NDSET1BDHDT69OCFHTS/Screen+Shot+2019-04-18+at+12.22.05+PM.png)
Buns made for smash burgers tonight. Shoulda raised the rack up one notch and rotated half through but got busy.
(https://i.imgur.com/fbvkefn.jpg)
Burgers from last night.
4 oz. smashed with sea salt and thin sliced Walla Walla onions, shredded Tillamook cheddar, Claussen dill slices, burger sauce, shredduce on my buns.
Swedish tater salad. Terrible pic.
(https://i.imgur.com/B0aVA3W.jpeg)
(https://i.imgur.com/Vc4nMr5.jpeg)
Baked off a couple seeded rolls this morning for sandwiches for lunch.
These were a 4 day ferment.
(https://i.imgur.com/FUp2tim.jpeg)
Meats & cheeses & chopped stuff& dressing &....
(https://i.imgur.com/fD3WePF.jpeg)
(https://i.imgur.com/JGs5BEa.jpeg)
(https://i.imgur.com/0p2eucj.jpeg)
Loaf. Nice dense crumb white.
(https://i.imgur.com/jK8QknN.jpg)
(https://i.imgur.com/SLWPl7T.jpg)
So I had to.
(https://i.imgur.com/wd0VyVO.jpeg)
Lettuces and tomato from the garden. Genuwine heirloom. Cross of costoluto genovese and brandy wine.
Rager has come to inform everyone that they should step up their sandwich game. Those look amazing. Mayo spread directly onto the tomato. Always.
Made focaccia and par cooked some pan pizza dough.
Also came across some shokupan that I don't see nearby very often.
Focaccia turned out awesome as usual. Just flake Sea salt.
(https://i.imgur.com/BThlEUD.jpg)
Pan pizza.
Garlic cream sauce, multi colored sweet pepper, fresh mozzarella, black and green Sicilian olives, artichoke hearts, chiffonade of hot soppressata, pepper jack and pecorino. 7"x10". This would run $18-$24 here.
(https://i.imgur.com/THA1hey.jpeg)
(https://i.imgur.com/OxF27nq.jpeg)