| 05-21-2023, 12:15 PM | #133 |
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Cailín gan eagla.
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A round baguette for cheese fondue this evening. The dish goes in the middle. Picture on the dinner thread later. I have a small ball of dough left for a baby pizza mañana...
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| 05-21-2023, 04:57 PM | #134 |
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60% whole rye / 40% white all purpose unbleached wheat
Just out of the oven, smells so good. |
| 05-26-2023, 12:31 PM | #136 |
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Cailín gan eagla.
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Mini-Miche (Cue Dr. Evil laughing) with left over dough. Not enough for pizza but will be used as a franken pizza.
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| 05-29-2023, 07:57 PM | #137 |
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Crusty Old Navy Chief
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Scottish Short Bread and Raspberry Crumble Cookies (bake in a large muffin pan)
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| 05-30-2023, 06:00 PM | #138 |
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Cailín gan eagla.
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Biscuits for the chowder tonight.
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| 06-02-2023, 06:11 PM | #139 |
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Cailín gan eagla.
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Since the last oats and whole grain was delicious, I made another one.
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| 06-05-2023, 03:45 PM | #140 |
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Cailín gan eagla.
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Mini baguettes and small 9" pizza with the left over dough.
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| 06-18-2023, 09:03 PM | #141 |
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Brotzeit!
50/50 whole rye and unbleached white all purpose flours. 1200g flour weight Flour Water Salt Yeast Daily breakfast bread for me. |
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| 06-24-2023, 07:35 PM | #142 |
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Cailín gan eagla.
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Made some wild berries jam.( Blueberries, strawberries, blackberries, cherries.
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| 06-26-2023, 06:13 PM | #143 |
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Cailín gan eagla.
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Banana breakfast bread with honey and cinnamon.
After first rise and second kneading and ready for the oven: Cooling down. Nice crust and crumbs: |
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| 06-26-2023, 07:52 PM | #144 | |
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Quote:
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| 07-08-2023, 08:54 PM | #145 |
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Bread
60% whole rye 40% unbleached white all purpose 1200g flour weight 2% salt 67% hydration 1 pkg commercial yeast Baked at 425 deg F approx 55-60 minutes. Mix, knead, overnight bulk ferment, shape, proof, score, bake, cool, slice, enjoy! |
| 08-05-2023, 02:37 PM | #148 |
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Cailín gan eagla.
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What do you do on a cool and rainy day?
1. Mixing and first knead with the bread machine. 2. First rise. 3. After second hand kneading and rise. Egg wash and poppy seeds. 4. Nice crust and crumb. |
| 08-05-2023, 06:44 PM | #149 |
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Home made Pasta for tonight dinner and a few to comes.
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| 08-05-2023, 09:29 PM | #150 | |
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Dough recipe? Machine/equipment? Entree preparation? sauce, meat, etc.? |
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| 08-06-2023, 04:45 AM | #151 | |
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been making protein cakes weekly to satisfy sweet tooth but keep fit.
Topped with blueberries, honey, cinnamon
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| 08-06-2023, 07:32 PM | #152 | |
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4 cup of Semolina (Coarse Durum Wheat Flour) 4 Eggs ¾ cup of Cold Water 4 Tbs of Olive Oil (can be flavoured) Mix in a bread maker As for the Pasta Machine, it's a Marcato 150 using the Bigoli cuter. Instead of raking it to dry, she made a "bird nest", freeze them and drop them in boiling water. Apparently it avoid the Pasta string to stick to each other. Tonight version was with Shrimp in a Lemony sauce. Also very good with meatball; https://www.foodnetwork.com/recipes/...tballs-3500767 |
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| 08-06-2023, 07:50 PM | #153 |
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Usual bake
60% whole rye 40% unbleached white all purpose 1200g flour weight 800g water ~1700g weight after baking Last edited by chassis; 08-06-2023 at 08:02 PM.. |
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