What's for dinner?
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gaberelli
Well-Known Member
More bread. This stuff makes sandwiches and toast a lot less boring. I think I'm going to try putting some walnuts and raisins in this week.
Recipe?
Would go great with the soup I just started with Easter ham bone.
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np307
Happy to be here.
I work with metric measurements and bakers percentages for bread, so hopefully this will make sense. 108g of sourdough starter, 302g AP flour, 138g Whole wheat flour, 342g 90-95 degree Fahrenheit water, 11 g salt. Mix flour and water and let sit 30 minutes, then add sourdough starter. Knead (inside a container, this stuff is too sticky to knead on a counter) for a couple minutes and then add salt. Fold the dough several times in the first hour of rising. Let rise 12-15 hours. Then turn the dough out onto a floured surface and deflate, folding it into the shape you want it to proof. Proof 3-4 hours. 1 hour before baking, preheat oven at 475 with Dutch oven inside with lid on. Transfer dough to Dutch oven, being careful not to burn yourself, bake covered for 30 minutes. Uncover and finish baking until dark brown but not burnt crust is formed.Recipe?
Would go great with the soup I just started with Easter ham bone.
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gaberelli
Well-Known Member
Thanks! I use metric measurements too but no SD starter... been wanting to try a load in my Dutch oven though.
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np307
Happy to be here.
My favorite straight bread with no pre-ferment is 400g AP flour, 100g whole wheat flour, 360g water, 11g salt, 1/2 tsp yeast (I find it easier to measure by volume than weight). 5 hour bulk fermentation followed by 1:15 proof. Same baking time/temp as before.
Also look at pre-ferments like biga or poolish. They bring a lot more flavor with very little extra work.
gaberelli
Well-Known Member
I kind of made up my own bread recipe with a makeshift “starter” using bakers yeast and a flour slurry. Baked it in a Dutch oven with dish of water and occasionally threw sprinkles of water in the oven.
Paired well with my white bean, ham and potato soup!
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Paired well with my white bean, ham and potato soup!
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Tonight, Grilled Burger on Pretzel roll buns, with American Cheese, Fries, Bushes Beans. No pictures since the one above looks better then the one we're making. 
Tonight, Chicken rollers stuffed with Spinach, Feta cheese, and Roasted Tomato's, Homemade Macaroni & Cheese, Broccoli & Pepper salad. 
FatboyFlash
Senior Member
Smoked bologna
Mac n cheese
Black eyed peas
Mac n cheese
Black eyed peas
I've had a lot of different smoked meats before... not smoked Bologna. Sounds interesting. Where did you find that?
FatboyFlash
Senior Member
I bought a whole bologna and cut it in half. I made 1" deep slits both parallel and perpendicular. I then rubbed in a mixture of brown mustard and a dry rub called Devil's Dust from Martin's BBQ in Nashville. I smoked it over hickory for about 3 hours. The smoke does not get that deep but it's still good.
Ah, very nice.... Thanks!
Hamburger Helper tonight.
I started browning the meat, which was frozen, at 8. This was a last minute decision and Im not thrilled about it.
I have to go to work at normal time tomorrow, which Ive not done the past three mornings, so it'll be a rough one!
That's why Im regretting my decision at the moment.
I started browning the meat, which was frozen, at 8. This was a last minute decision and Im not thrilled about it.
I have to go to work at normal time tomorrow, which Ive not done the past three mornings, so it'll be a rough one!
That's why Im regretting my decision at the moment.
np307
Happy to be here.
Baked some more bread today. Got all experimental and made a walnut and raisin sourdough loaf. It tastes pretty good, but it was so dense that even after extra time in the oven, the center was still really doughy. I went ahead and ate it anyway.
On another note, I briefly looked into the prospect of baking bread to sell at the farmers market and was floored at the regulations you have to go through just for something like that. I might as well start a fully functioning business if I were to go through the hassle involved.
On another note, I briefly looked into the prospect of baking bread to sell at the farmers market and was floored at the regulations you have to go through just for something like that. I might as well start a fully functioning business if I were to go through the hassle involved.
Tonight, Hot dog sandwiches, 5 Grain bread, grilled hot dogs, Peppers & onions, Mustard & Ketchup, Waffle fries. Bushes beans on the side. We only have it a couple times a year only because of the salt in the hot dogs., and my doctor telling me to lay off of salt. But its worth it.
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Tonight, Hot dog sandwiches, 5 Grain bread, grilled hot dogs, Peppers & onions, Mustard & Ketchup, Waffle fries. Bushes beans on the side. We only have it a couple times a year only because of the salt in the hot dogs., and my doctor telling me to lay off of salt. But its worth it.
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Haha, sorry buddy, pic there now .
Oops. I meant "would eat" to go to this one, but apparently didn't click the right keys...
But then, it could apply equally to 99.99% of all the other posts!