Heyyyyyyyyy, man... I took a couple decades off from that.word is you've been baking since high school
Sorta. Mostly. Except when I didn't.
Random Food Thread.
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Sorta. Mostly. Except when I didn't.
It is kinda gratifying. You work a sticky blob of goo for 1/2 day, then it turns into something not entirely disgusting in the final 50 minutes unless you mess up the last step. This one tastes pretty good, too; and has a bit more air inside.
I never understood the french obsession with getting a fresh baguette daily. Well I got a fresh baguette yesterday that I tried to use today. I now understand the tradition as well as where the french got all those cobblestones they use to pave their avenues.
Yes. I made burger with my fresh baked bread today. It was decent.
Yes.
My bread making system is predicted on laziness i.e. nominal kneeding and initial proof overnight in the fridge ...
So 3 loaves for the price (time) of 1.
So 3 loaves for the price (time) of 1.
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Goddam that's good lookin' bread.
I pretty much finished my most recent batch of ciabatti last evening with crostini topped with jamón serrano and homemade mozzarella.
Probably should get the starter out of the fridge and start feeding it again...
I pretty much finished my most recent batch of ciabatti last evening with crostini topped with jamón serrano and homemade mozzarella.
Probably should get the starter out of the fridge and start feeding it again...
Goddam that's good lookin' bread.
I pretty much finished my most recent batch of ciabatti last evening with crostini topped with jamón serrano and homemade mozzarella.
Probably should get the starter out of the fridge and start feeding it again...
So what you are saying is you had an insufferable ham and cheese sandwich?
Open-faced, no less.
My next loaf is proofing overnight tonight.Goddam that's good lookin' bread.
I pretty much finished my most recent batch of ciabatti last evening with crostini topped with jamón serrano and homemade mozzarella.
Probably should get the starter out of the fridge and start feeding it again...
K. Not gonna ask you about your favorite scoring pattern then.
Bread and soudough cinnamon rolls. I may have over-proofed the bread... will see this evening when we cut it open
Much ado about nothing - crumb was nice and airy. I may let my future loaves proof significantly longer than I have been...
SOON!
I find all this to be inspiring. It seems there are some good chefs here...
What a flashback. Hand made hand thrown pizza dough. The market has been out of yeast for months. Today they had both the yeast and organic flour I have been looking for. I bought both. I busted out the Kitchen aid mixer and made a batch of dough. The smells of the dough, the feel of it in my hands brought back the memories of Pizza My Heart in Capitola where I worked for Keith and Fred for 6 years. I let the dough proof for an hour then pounded it out, hand stretched and spun it. I had the oven with a real pizza stone at 500* . I stuck to the tried and true PMH method of adding the cheese, then tomato sauce then toppings. For this pizza it was Pepperoni, Heirloom Tomato's, Calamata Olives, Garlic and Pesto sauce
So good
This one is for Fred.......RIP June 2020
So good
@eric strt6 yeast was hard to find around here for a while, to the point i was starting to consider making a starter.
No pockets of hot tomato sauce under the cheese to burn your mouthCheese THEN the sauce?
Just hot cheese under the sauce then? You know you aren't supposed to start jamming pizza into your gaping rectum connector immediately after it exits the oven. The little bits of caramelized cheese is one of the finer points in cooking a pizza.
Hey I made thousands of pizzas that way over a 6 year span at Pizza My Heart in Capitola, Santa Cruz County. We got voted best pizza in the county 12 years in a row. Not about to mess with success.
Sauce is splattered on, it mixes in with the cheese nicely.
I like how you take the toppings over the crust. My OCD prevents me from doing that. No topping uniformity also. Good Job Eric....
not intentional, that was the part of the pizza at the front of the wooden peel. I needed a tad more flour on the peel, dough stuck just a wee bit and some topping slid when I gave the handle a good sideways twack to start the pizza sliding.
no They were winning the award before I started...your math is a little fucky there
