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Thread: Watcha cookin'?

  1. #2726
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    Finished product. It's delicious. Click image for larger version. 

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    Sent from my Pixel 2 using TGR Forums mobile app
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    I wish i could be like SkiFishBum

  2. #2727
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    Recipe please. My wife is the bread maker here and loved the look of your finished product.

  3. #2728
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    Looks like sour dough.

  4. #2729
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    Quote Originally Posted by SB View Post
    Looks like sour dough.
    Bet it tastes like it too
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  5. #2730
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    Mikey B is the king of the sour dough. PM him. KQ has some latent skills as well.

  6. #2731
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    KQ is the one

    Iím just figuring it out

  7. #2732
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    Quote Originally Posted by SB View Post
    Looks like sour dough.
    Not this time. Next week. Got the starter going now. Just a regular old loaf. Will post recipe when I get to office. It's typed up there.

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  8. #2733
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    Thereís a sourdough thread. KQ is the goddess youíre looking for.

  9. #2734
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    Quote Originally Posted by ~mikey b View Post
    There’s a sourdough thread. KQ is the goddess you’re looking for.
    Yeah Ive seen. Didnt wanna search yesterday. I will post the sour dough experiment next week. Starter got its first daily feeding this morning. Should hope to see some more robust activity later today.

    I'm going to do the above bread with cinnamon and raisin later this week. Its a no knead recipe so the rest times are way long (cause you dont have to do the work). Ill put one up tonight or tomorrow at about 10:30 pm. It will be ready when i return from work the next day at 430pm for a punch and second rise of 2 hours, then into the oven.
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  10. #2735
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    Anyone care to share their favorite brand of kombu? Peg?

  11. #2736
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    No knead bread with roasted garlic and braised short ribs.Click image for larger version. 

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  12. #2737
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    Quote Originally Posted by glademaster View Post
    Yes. Ground beef should have the living shit cooked out of it unless you ground it yourself at home from a cut where you trimmed off the outside first. I'm on a burger hiatus until I finally decide which home grinder I want to buy.
    Kitchenaid grinder works well. Doubles as a mediocre sausage stuffer:


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  13. #2738
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    So. Funny we mention meat grinders. I want something like my sister has:. https://shop.my-jupiter.de/de/elektr...emantrieb.html

    However, they don't seem to be the rage here in the US of A. Can't find anything like it. I don't want to take up the counter space required for a KitchenAid mixer just to use it for attachments.d

  14. #2739
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    Here's my version of the no-knead bread that I baked on Saturday morning. I use about 20% whole wheat to add some character. Usually I give it 2-3 days to cold ferment in the fridge after the initial rise and if I'm really ambitious I fold it every 4-8 hours during the initial rise. I find this makes for a more interesting flavor but honestly the basic process is pretty fantastic.
    Click image for larger version. 

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  15. #2740
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    Is that like the sous vide of bread?

  16. #2741
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    Quote Originally Posted by MakersTeleMark View Post
    Is that like the sous vide of bread?
    Basically yeah. Yeast works. You don't. Takes a long time though. I never did a cold 2nd rise though. I might have to try that

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  17. #2742
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    Quote Originally Posted by Skidog View Post
    Basically yeah. Yeast works. You don't. Takes a long time though. I never did a cold 2nd rise though. I might have to try that

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    Hah, sous vide of bread, yeah that's probably not a bad way to summarize it.

    I followed the NYT video recipe and was sorely disappointed but the process was so brain dead simple that I set out on a mission to make it taste good. Right off the bat I figured out that their recipe was woefully deficient in salt. Just bumping the salt up to 1.5-2% makes an enormous difference. I think Mark Bittman has revised the recipe to have an appropriate amount of salt now. The next thing that I did was start adding whole wheat flour. I've landed on 10-15% whole wheat as being the right amount to add character without impacting the texture too much.

    Ultimately, I found this: https://brodandtaylor.com/no-knead-bread-recipe/

    They recommend some folding through the process, which has a similar effect to kneading, thus creating more structure in the dough.

    I really like a good rustic loaf of bread but all of the good artisan bakeries around here charge a small fortune for it. So, I make it once or twice a month, sometimes more frequently. Maybe it's not quite as good as the very best local bread (Sea Wolf is awesome if you're in Seattle) but it's a lot cheaper than $8/loaf.

  18. #2743
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    Quote Originally Posted by Buke View Post
    Hah, sous vide of bread, yeah that's probably not a bad way to summarize it.

    I followed the NYT video recipe and was sorely disappointed but the process was so brain dead simple that I set out on a mission to make it taste good. Right off the bat I figured out that their recipe was woefully deficient in salt. Just bumping the salt up to 1.5-2% makes an enormous difference. I think Mark Bittman has revised the recipe to have an appropriate amount of salt now. The next thing that I did was start adding whole wheat flour. I've landed on 10-15% whole wheat as being the right amount to add character without impacting the texture too much.

    Ultimately, I found this: https://brodandtaylor.com/no-knead-bread-recipe/

    They recommend some folding through the process, which has a similar effect to kneading, thus creating more structure in the dough.

    I really like a good rustic loaf of bread but all of the good artisan bakeries around here charge a small fortune for it. So, I make it once or twice a month, sometimes more frequently. Maybe it's not quite as good as the very best local bread (Sea Wolf is awesome if you're in Seattle) but it's a lot cheaper than $8/loaf.
    Mine turns out fantastic. I too use nyt recipe and add slightly more salt. I have tried the wheat mix (50/50ish) and was less pleased. I find a 50/50 bread/all purpose flour to turn out best. I don't fold during initial rise. After 18 hours I fold it and let 2 hour second rise. Then into oven.

    I too dig a rustic loaf and while there are plenty of great loaves in the immediate area I enjoy making it myself. I make about 1 a week. I love bread.

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  19. #2744
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    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.

  20. #2745
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    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    I dont really have anything against kneading, just seems easier this way is all. Kinda "set it and forget it" deal for a day. The final product tastes great, but I dont know that its any better than a kneaded loaf.

    Lets call it "lazy loaf"
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  21. #2746
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    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    There are children starving in Africa because of you kneaders.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin

  22. #2747
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    Quote Originally Posted by MakersTeleMark View Post
    Honest question:

    What do you have against kneading? Is this method somehow taste superior?

    I just don't get it.
    I have nothing against kneading per se. Just that it's a technique that I haven't taken the time to get good at. Machine kneading with the mixer has given me mixed results. Kneading by hand also has given me mixed results. Some day I'll get it figured out but for now I get good results without it.

    The no knead method is pretty foolproof. I don't think the taste is superior. There's some argument that it might be inferior but it's also less finicky and by adding a few folds in to the process you can overcome the shortcomings of the method with virtually no extra effort. The downside is the long time required but frankly that actually works out well for me. I mix it up a day (or 3) before I want to eat it and I make sure that I start the baking process at least 2 hours before I need it to be done. Sometimes that means I mix it up before I leave for work Friday morning and then bake it on Saturday morning. Sometimes I mix it up on Friday after work and bake it Saturday afternoon before dinner. Actual active time required is about 20 minutes tops and the most tedious part is weighing the ingredients out on a scale, which can be done in about 5 minutes including cleanup. Results are good so I can't complain about it.

    When compared to traditional bread baking methods that include making a poolish a day ahead, 30 minutes of autolysis, mixing and kneading, bulk ferment, pre-shape, rest, shape, final proof, and finally bake, the no knead method is really easy. Granted, the more you improve on the no knead technique the more it looks like traditional methods but for a novice baker who just wants to have a good loaf with a good texture it's a good place to start.

    For reference, my recipe is:
    - 90% AP Flour
    - 10 % Whole Wheat flour
    (total flour = 430g)
    - salt 2% (8-9g)
    - 74% H2O (320g)

    For the method follow methods from the NYT / Mark Bittman video.

  23. #2748
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    Click image for larger version. 

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    Sausage and mushroom calzone.

  24. #2749
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    Man, I miss the days when I could just go in an order just a calzone, and it would cost $2.50, and they didn't ask any questions.

    It's so unlike now where I go in an order 2 slices, and I get questions. C'mon, gimme 2 slices. And it's 8 bucks.

  25. #2750
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    Quote Originally Posted by MakersTeleMark View Post
    Man, I miss the days when I could just go in an order just a calzone, and it would cost $2.50, and they didn't ask any questions.

    It's so unlike now where I go in an order 2 slices, and I get questions. C'mon, gimme 2 slices. And it's 8 bucks.
    Yep, growing up there were pizza joints everywhere. They were all awesome and cheap.
    Here the pizza is not awesome and way overpriced. I started making pizza about 18 years ago. Since then I've bought pizza a few times. It's always disappointing. Yeah, I know wrong thread.

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