Using the heat outside for a variety of things today up to and including as a proving drawer to raise bread dough. It's in a lock lid bowl with a dampened cloth napkin on top to add humidity. So far, it looks like it is working. 🤞
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
That looks delicious.
Tonight’s supper offering was Chicken Fried Rice. I used the leftover chicken from my grilled honey lime cilantro chicken from the other night. I also added some leftover cauliflower and some fresh fried mushrooms to it.
"What the CANUCK happened?!? - Esquimalt Barber Shop
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
That looks delicious.
Tonight’s supper offering was Chicken Fried Rice. I used the leftover chicken from my grilled honey lime cilantro chicken from the other night. I also added some leftover cauliflower and some fresh fried mushrooms to it.
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
Yum. Nothing better than fresh baked bread out of the oven. And no-knead is the way to go! Long proof for good fermentation, and the dutch oven for a great rise/steam while baking, and an excellent crust. Looks great!
"I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
I would eat that like I used to do with challah as a kid: Reach in and grab a soft chunk from the middle. Yum!
My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley.
Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does.
My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley.
Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does.
That looks great. I love sandwiches. Using homemade bread just takes it to a whole new level. I hope your husband's digestive system cooperates.
My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley.
Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does.
I’m sending a porcine theme here for dinner. Both meals look so delicious. Mmmm to the fresh peas.
"What the CANUCK happened?!? - Esquimalt Barber Shop
If you baked cod for one dish, and you have leftovers, and you decide to put them in a wrap the next day, what type of dressing would you put on top?
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
While that pasta dish up there looks primo, where do you folks stand on olives themselves?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.
While that pasta dish up there looks primo, where do you folks stand on olives themselves?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.
I love olives. There are many different types Each with their unique taste and textures. Some I love better than others. I just can’t stand those black olives that come in a can. But I love most other kinds. Capers as well.
Comments
2016: Lexington and Wrigley 1
Super crunchy crust. Not a giant loaf. This was a no knead Dutch oven bread. Tastes great! Out in the sun (99 F here today) cut four hours off of the proving time. Not perfect, but better than my last loaf.
2016: Lexington and Wrigley 1
What do you "bread" with?
3 cups AP flour
1 t rapid rise yeast
2 t sea salt
1 1/2 c water (between 110-115 F)
Let bread rise 8 hours or overnight.
Rise, punch down, rest a half hour. Preheat cast iron Dutch oven with lid at 450 for 1/2 hour.
Shape bread on parchment, slice top, drop into Dutch oven. Bake at 450 with lid on, then 15 minutes with lid off.
I think I needed to leave it lid on for 5 more minutes. It's just slightly damp inside.
2016: Lexington and Wrigley 1
Two of the best thing you could get!
So i really did misunderstand!
2016: Lexington and Wrigley 1
Tonight’s supper offering was Chicken Fried Rice. I used the leftover chicken from my grilled honey lime cilantro chicken from the other night. I also added some leftover cauliflower and some fresh fried mushrooms to it.
2016: Lexington and Wrigley 1
Fresh ham, jasmine rice, and the years first snap peas and onion lightly sauteed. The first snap peas that made it into the house, at least lol
My husband's skinny sandwich. He loved the bread. Allergic to barley, sensitive to wheat. He wanted me to see if I could find just a regular enriched generic bread for him to try. All standard packaged white breads that I have found now have barley.
Homemade it is. (Yes, I need to check bakeries.) He approves. Now if only his digestive system does.
2016: Lexington and Wrigley 1
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
(Always a good answer)
Some light soy or ponzu?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.