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For the morning. Using the term loosely, I offer monkey bread..
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A sweet pillsbury creation made mostly from sugar and cinnamon.
Washes down the Bailey’s well though.
I am going to make my first Evah batch of Yorkshire pudding...with the prime rib drippings...wish me luck
I remember trying what I thought was a novel idea to make one large Yorkshire rather than several small ones. I poured the batter into the roasting pan after removing the meat and leaving the fat at the bottom. The pudding formed perfectly and pushed the hot fat over the lip of the pan onto the floor of the oven. An oven is a great place to contain a fire!
Here's a tip from an Englishman.
No matter how tempted you are to peek in at your Yorkie's as they cook, don't do it.
You know what happens to souffle if you open the oven, well it can happen to Yorkie's too.
Anyone use white whole wheat flour?
I prefer its taste for my 100% whole wheat bread.
Hard white is my go to flour. Don’t think I’ve seen white whole wheat at the bake shop. Will have to keep an eye out.
Yep I've used the "white" Whole Wheat. It gives a milder taste than hard red which some think is on the gamey side though I don't think so.
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Cheddah - Jalapeño Sourdough.
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Second loaf today...Cheddah- Rosemary Sourdough....very tastey
They look great nessmuck. Makin' me hungry. :D
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And the money shot...I’d make this again...pretty tasty
Lookin damn tasty that!
Bought a new tin baguette pan to try different party friendly lengths of sourdough.
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About 18” long loaves are possible now and each is the same 850 grams of dough
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First kick, and I think I’ll bump the temp up 10’ next time, but a tasty option to change the serving size and increase the crust ratio,if you like the crusty bits..
Cheers
Here in Scotland we have well fired rolls, basically a burnt bread roll. I Say Scotland, the only people that seem to eat them are Glaswegians (like me). I decided to try make them myself, I left them in a bit long so they were crispier than I like my bread rolls, but the tasted good.
Images are top and bottom.
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Geek
I made a Pickle Sourdough....and a Parmesan/ Kalamata Olive Boule
Wicked tasty!
No pics...they are on my phone and I need a 15 year old to show me how to load them here.
Have a dbl batch on the rise tonight. Kids visiting tomorrow and I want to try baking these on the Traeger.
Will be 2 loaves of heritage white, and two loaves of kamut, also heritage but less white, more proteins. The smoke should add a nice layer, and my steam pan right over the coal zone should still steam, some, and allow for rise. Going to use my baking stones still as well to ensue a good crust.
Shall see on the morrow.
:tu
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Carmelized Onion & Honey Sourdough....very impressed with the flavor on this combo
Your starter is super active now!
Great looking loaf. And an interesting flavor pairing.
Todays yield.
The darker one’s from the oven, the baguettes and round loaf are the first off the traeger.
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Think the traeger would have been great if it was warmer outside.
Terrific smokey flavor imparted to the bread, but not the same dark crust.
Will wait for the warmer weather before trying more bread on it.
Wife was going through her recipe box and found some vintage sourdough recipes from her grandma.
All new to me and will require a dedicated starter but I have room in my heart, and my fridge for another culture so what the hell, gonna give it a go.
I share for my fellow bakers.
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Cheers men.
Received my Pullman loaf pan from Lee Valley and wanted to give a go at a sourdough sandwich bread with a softer crust, tighter crumb but still sourdough in origin.
This pan goes back to the 1800’s and was invented by the Pullman Rail Company for their on train service.
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Recipe at the end pic but basically it’s my regular starter, but with milk, butter and honey in the dough, which requires a different mix and a slap fold kneed due to the extra moisture.
Also needed an extra proof stage today after being put in the pan.
The pan is 13” long so the recommendation is to roll your dough in three pinwheel style sections as otherwise the bread can collapse in the middle during the bake.
So I made the dough last night around dinner and let it rise 4 hrs.
Then knocked it down, rolled it back into a tight ball and into the fridge overnight.
Then today I let it warm an hr and knocked it down rolled it out and into the greased pan.
Then rise in a warm spot till the dough almost touches the lid, then into the oven covered at 375 for 20 minutes.
Then lid off, heat 350 for another 25 minutes and done.
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Now to wait for it to cool off. Smells much sweeter, and buttery than the normal sourdough.
Cheers gents.
Dinner was bacon Sammy’s with my home cured bacon to test the toastiness of the bread.
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Delicious flavour and consistency. Crust was almost crispy, presumably from the butter. Damn fine dinner.
Cheers.
Would yah make it again Mike ?
Yes, I would, and did today for the second time.
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Same starter, both loaves. Different weights of dough, 800 and 1000 grams respectively.
The normal three ingredient loaf is easier, crustier, and a better evening loaf.
The other 6 ingredient loaf is perfect sandwich, or grilled cheese or French toast bread. Tighter crumb, softer crust, and perfect geometry.
I tried to skip the third rise and put it in the tin overnight, but it did not rise like the loaves in the baskets. Still needed 4 hours at room temp to rise to fill the tin.
Sloppier dough, but less kneading, more slap folding, which is kinda old school and ‘fun’, now and then.
I won’t make it as often as the traditional sourdough I don’t think, but if I had younger kids, I probably would.
It’s a tasty hobby, and a few of us on here bake various treats. The sourdough flavour, and natural yeast, to me just makes better bread that is the stuff the body is made to digest.
:tu
Mike....Going to try a Beer Sourdough this weekend. Looks like all yah do ,is replace the water ,with Beer ! What a novel idea !
That is a neat idea. Look forward to hearing how it turns out.
Good luck.
No pics, but I can attest to the success of using the dayold Pullman loaf as French toast.
Made that for the missez for lunch. She loved it.
This recipe, cept I add 2 tbls 18% cream to the mix as well.
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Cooked it up in the big lodge pan, and the carmelization was just perfect.
Maple syrop on the side, a good use of day old bread.
:tu
If you want to experiment the sky is the limit for replacements and substitutions. With bread just about anything will work as long as it doesn't kill the yeast. The same is true for delayed fermentation and amounts of yeast used and the oven temperature and baking times. Also using covered bakers and allowing to "cool" in the hot oven with door ajar
I'm in a high altitude area so also ads to the equation.
Bunch of loaves for the next few days.
Starter is super gassy, must know it’s spring.
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Poppy seed covered.
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Everything bagel topping on the round loaves. Onion bits char up a little quick, but still very flavorful.
The kids and I made some Scottish morning rolls today.
Nothing ever comes out even when they 'help', but they do come out tasty. I had one with some tuna, was grand, the others will get burgers added tonight, maybe some for breakfast in the morn.
Geek
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Feed the co worker day..
Couple of loaves with everything bagel topping..
Mike those look grand! I bet it was really appreciated.
I don't know if the 'Everything Bagel Topping' is the same but here's my recipe for making it at home. Does it look familiar? Just wondering
Everything Bagel Seasoning
2 tablespoons poppy seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon plus 1 teaspoon dried minced garlic
1 tablespoon plus 1 teaspoon dried minced onion
2 teaspoons flaked sea salt or coarse sale
In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container
That looks pretty much zactly the same Roy.
Adds a nice zing to the crust.
Oh, it's easier to buy the topping at Costco.