[dogbone]

My latest run of French Bread during Xmas break---crunchy crust! pillowy inside!

When the kids are home from college, I get frequent requests to make French Bread. Who am I to say no?

[Lady Jane]

A cauldron of pasta sauce. Starting with last summer's harvest of tomatoes, zucchinis, bell peppers with garlic and olive oil.

Ground beef, olives, mushrooms, onions, celery and carrots. With Italian seasonings and crushed red pepper flakes.

Slow baked @225°F. for three hours.

[chassis]

Originally Posted by Lady Jane

A cauldron of pasta sauce. Starting with last summer's harvest of tomatoes, zucchinis, bell peppers with garlic and olive oil.

Ground beef, olives, mushrooms, onions, celery and carrots. With Italian seasonings and crushed red pepper flakes.

Slow baked @225°F. for three hours.

Attachment 3385771

Attachment 3385772

Attachment 3385773

Looks good. Time for some bruschetta!

[cbpip]

It's a pie 🍕

[Lady Jane]

Can't get enough...

[chassis]

Originally Posted by cbpip

It's a pie 🍕

Nice bold bake. I like pizza the way you did it.

[Lady Jane]

Homemade tapenade Provençale

https://en.wikipedia.org/wiki/Tapenade


https://cookieandkate.com/easy-tapenade-recipe/

[chassis]

Latest bake

50% whole emmer
50% unbleached white all purpose
67% hydration
1 hr at 430F plus 4 hours in oven with heat turned off

Largest loaf I have baked - 4lbs pre-bake weight.

Emmer has a great aroma and flavor. Hard to describe - mellow and vaguely nutty and sweet.

[Lady Jane]

Originally Posted by chassis

Latest bake
Largest loaf I have baked - 4lbs pre-bake weight.

Emmer has a great aroma and flavor. Hard to describe - mellow and vaguely nutty and sweet.

Fantastic...! A+++

[Lady Jane]

I baked some bone-in chicken breasts for future meals this week. Made soup after taking everything apart and using the stock for a base. Added some assorted veggies and Orso.

[JJ 911SC]

Grissini

[Lady Jane]

Originally Posted by JJ 911SC

Grissini

I might just try that. Did you use olive oil?

[JJ 911SC]

Originally Posted by Lady Jane

I might just try that. Did you use olive oil?

I just pay for the oil

The baker used Unrefined Olive oil (Milanese Gremolata infused olive oil). It is infused with lemon zest, minced garlic, flat leaf parsley and hint of mint. Available at "Oil store" near you.

For the dough you can put, garlic, any kind of seasoning, Parmesan cheese in the dough. You can also roll the bread sticks in sesame seeds or semolina flour.

[JJ 911SC]

Scones, Grand Marnier mix Fruit on the left and Rum Raisin on the right.

[chassis]

Walnut hazelnut tart
Recipe from Bruno Albouze

sweet short pastry crust (pate sucree or similar)
hazelnuts
walnuts
corn syrup
maple syrup
butter
vanilla
salt
eggs

Pre-bake pastry at 350F for 20 minutes with pie weights, then 5 minutes without weights. Set aside to cool.

Toast nuts, chop, set aside. Melt butter, syrups, salt and vanilla, mix to combine, add nuts, mix to combine, set aside to cool.

Beat eggs, then add room temperature nut mixture. Fill tart crust and bake at 350F for 30 minutes. Let cool completely.

Enjoy!

[JJ 911SC]

Hot Cross Buns

[EngineerTheVoid]

Sourdough I made last weekend.

[chassis]

Looks great! What type of flour? I will probably be doing a rye bake this weekend.

[EngineerTheVoid]

Originally Posted by chassis

Looks great! What type of flour? I will probably be doing a rye bake this weekend.

300g of AP and 100g of whole wheat. I've been thinking about trying rye. Do you have any recipie recommendations for rye or a rye blend?

[chassis]

Yes, I usually use 60% whole rye and 40% unbleached white all purpose. Rye is a different animal compared with wheat. For a first time rye bake try 30% rye then increase from there. Rye is very sticky and does not develop gluten like wheat does. Dough handling with rye is challenging compared to wheat.

Rye, spelt and emmer are generally less forgiving than wheat in relation to dough handling. Wheat is less sticky and develops gluten structure which makes kneading and shaping easier.

[EngineerTheVoid]

Originally Posted by chassis

Yes, I usually use 60% whole rye and 40% unbleached white all purpose. Rye is a different animal compared with wheat. For a first time rye bake try 30% rye then increase from there. Rye is very sticky and does not develop gluten like wheat does. Dough handling with rye is challenging compared to wheat.

Rye, spelt and emmer are generally less forgiving than wheat in relation to dough handling. Wheat is less sticky and develops gluten structure which makes kneading and shaping easier.

Thanks for the info. If my attempt goes well I'll post it

[chassis]

Rye bake - half whole rye and half unbleached white all purpose flours

Almost 6 lbs post-bake weight, my largest yet. Cut into ~1 lb chunks. I keep one piece in a gallon ziplock on the counter, and use it daily for breakfast. The remaining pieces are in the freezer until needed.