You're half crazy, Daisy, all for the love of snow.
I didn't get a picture of the snout rub, but this should answer your question.
Trabic
joined 2 years ago
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.
Mix flours and water, autolyze (rest) covered at least 15 minutes.
With wet hands, fold in yeast and salt. Add all the oatmeal on top, but don't mix in yet. Rest 15-30 minutes.
Fold in the oat meal.
Bulk rise overnight in fridge, I gave it one more set of folds before bed.
Form into loaf, proof rise while oven preheats. 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
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.
Like Malcolm Reynolds, he aims to misbehave.
Merlin says Sharpie is more likely here, but I agree that the head looks much more Cooper-y. But he didn't have the grey back I associate with Cooper's, and seemed too big for a juvenile.
Either way I love those chest bars.
Taken from my couch, I guess the bird feeder is not just for seed eaters.
Blue Jays are year-round around here, but they really feel like a winter bird to me.
Ok it's at trap, but it's a velvet trap.
56
[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!
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For a Puerto Rican street dog, she sure has taken to the New England winter.