Without your space-helmet, Chunkystyles? You're going to find that rather difficult.
Trabic
joined 2 years ago
Look Chunkystyles, I can see you're really upset about this. I honestly think you ought to sit down calmly, take a stress pill, and think things over.
For a Puerto Rican street dog, she sure has taken to the New England winter.
You're half crazy, Daisy, all for the love of snow.
Immer s'glieche mit dem spell check. AI schwätzt schlimmer Schwiitzerdüütsch als ich.
Genau! Danke.
80% hydration, instant yeast. Tested out the cold oven, cold dutch oven technique. Results, pretty good crumb even if it did spread a bit
Next time I might cut the H2O down to 75% and or give it a second fold
Just a regular letdown. Irritating though.
It wasn't terrible, but like many things, a couple pats of butter would have been a big improvement.
It puffed in the middle only, and was almost bready around the edges, Crumb shot.
Released better than I expected, thought I was going to have to mangle it.
Learned it from Ken Forkish "evolutions in bread"
Supposedly holding back the salt and yeast encourages the autolyze gluten development.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH- for a pretty good rundown
I can't recommend Ken Forkish's work enough.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH-
He gives a good way to get started and ways to improve or riff on the recipes.
Plus you can do it with commercial yeast if you, like me, don't particularly like sourdough.
70% Bread flour
20% Eincorn flour
10% Whole wheat
30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)
78% water (use reserved soaking liquid for up to half the water)
2.2% salt
4g instant yeast
Method in comments.
Taken from my couch, I guess the bird feeder is not just for seed eaters.
Ok it's at trap, but it's a velvet trap.
53
[Homemade] [Recipe] [Vegetarian] My wife calls it Zwatchke Wähe, I call it plum pie for dinner
(i.imgur.com)
Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.
Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.
Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).
Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.
Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.
Let cool at least slightly, but it's good hot, warm, or cold.
En guete!
Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions)
70% (350g) KAF bread flour 30% (150g) KAF white whole wheat
30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid.
75% (375g) room temp water, use the soaking liquid for half the water.
3.5% (17.5g) salt.
3.5g instant yeast.
1 tbs (15-20g) honey.
Mix flours and water, autolyze (rest) covered at least 15 minutes.
With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes.
Fold in the oat meal and honey.
Bulk rise overnight in fridge, I gave it one more set of folds before bed.
Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.
Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.
Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.
Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.
Remove to grid. Let cool at least 1 hour.
En guete!
view more: next ›
Sorry, still figuring out cross posting.
Recipe adapted from Betti Bossi.
Preheat 400f
Blind bake a crust for 15 minutes or until it is very lightly golden.
Blanche (ok, microwave) 200g frozen peas, then run under cold water. Drain well.
Toss peas with 1 TBS Balsamic, 2 TBS olive oil, and 1 TBS Mustard. Some herbs are nice too, I used Bärlauch (literally "bear garlic") and some savory. Set aside.
In a bowl: 1 small log of goat cheese, and enough cottage cheese to total 250g. 2 eggs. Salt and pepper. Mix well.
Add egg mixture to pie crust, bake for 10 minutes.
Add the peas and dressing on top of the tort, bake another 10-15 minutes.
Let cool at least slightly, but it's nice anywhere from piping hot to room temp.
En guete!