What did I cook this weekend.....

Brewer's Friend 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
schematix said:
Sometimes its hit or miss. Seems to be based on a lot of things. However, there is definitely a correlation between high hydration, minimal kneading with stretch an folds, and getting large irregular crumb structure.

This loaf was a dirt simple 78% hydration loaf made with KA AP. Something like:
200g KA AP
140g active starter (100% hydration)
140g water
5.40g salt.

Mixed to combined. Kneaded about 2 minutes. Stuck in the fridge overnight. Took it out this morning and put it into oven w/ light on (about 78F) and let it warm up for an hour. Then did 2 stretch and folds (*this is the secret if there was one) at 30 min intervals. Then threw it onto parchment and let it rise for another 5 hours or so. The dough is on the edge of being a batter and is so sticky you really can't touch it. I use oiled dough dividers to shape and move it.

Baked at 450F for 10 mins, followed by another 30 at 400, followed by another hour at 400F with the door open. The last hour was supposed to be a cool down but on accident i left the oven on and it dried the hell out of the crust.
Click to expand...



cpa4ny said:
Thanks very much for the detailed response; will give it a shot :mug::ban:
Click to expand...


I wet my hands for the folding/kneading with high hydration doughs, but flour them while shaping.

The water definitely helps with handling.
 
BGBC said:
I wet my hands for the folding/kneading with high hydration doughs, but flour them while shaping.

The water definitely helps with handling.
Click to expand...

I'll have to try the water tip next time.

I tried using oiled everything today... oiled dough scrapers, fingers, board... was much easier than just using flour since it gets absorbed within seconds.

Just pulled the latest incarnation from the oven about an hour ago. Hopefully i'll have some bread porn to post in an hour or two.
 
Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein :)

salmon.jpg
 
cpa4ny said:
Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein :)
Click to expand...

That looks really nice!

Hint: you don't use fish knives when the fish have no bones.

4cc314109ba3ecdb_large.jpg
 
Daughter and her husband took care of the dogs while we were playing in Hot Springs AR, so I fixed fillets for them for dinner with a spinach salad with toasted almonds and the obligatory baked tater. The bacon on the salad and taters is a peppered bacon. The sauce on the steak is a Gorgonzola cream sauce.
View attachment ImageUploadedByHome Brew1451493554.173546.jpg
 
I made this today- [ame]https://m.youtube.com/watch?v=qWhELqrvD4k[/ame] -a regular favourite in our house but I add my Pat's Cat oatmeal stout rather than the pale ale suggested.

Also tend to add some grated dark chocolate, a pinch of ground cinnamon and a few drops of liquid smoke when cooking it indoors instead of on the BBQ.

Ps pretty much everything that I've tried from their YouTube channel is spot on.
 
Staestc said:
Daughter and her husband took care of the dogs while we were playing in Hot Springs AR, so I fixed fillets for them for dinner with a spinach salad with toasted almonds and the obligatory baked tater. The bacon on the salad and taters is a peppered bacon. The sauce on the steak is a Gorgonzola cream sauce.
View attachment 326225
Click to expand...

That looks delicious!
 
AZ_IPA said:
Sous vide sockeye salmon, avacado, and beans with bacon, parmesan, and cherry tomatoes.
Click to expand...

Beautiful texture on that salmon! :mug:

I really should try cooking via sous-vide one of these days; should be fairly straight-forward with Braumeister's temp control.
 
cpa4ny said:
Beautiful texture on that salmon! :mug:

I really should try cooking via sous-vide one of these days; should be fairly straight-forward with Braumeister's temp control.
Click to expand...

Staestc said:
I'm pretty fascinated with sous vide too. Especially after seeing the top round roast that Chef posted!
Click to expand...

Do it!
 
Two 10lb briskets, 16qts chili, Pancit, lumpia, 10lbs chicken wings, scalloped potatoes, ham, red rice and whatever else is brought for New Year's Eve.
 
In addition to it being NYE it's also our 21st wedding anniversary.

Now, in years gone by, we've gone out to eat an early dinner then come home before all the real party-ers are out and about, and enjoyed a bottle of champagne til welcoming the New Year in at midnight.

This year, we're gonna get some spicy Chinese takeout and enjoy it at home with a nice bottle of Veuve Clicquot, which goes wonderfully well with kung pao chicken and y-shing eggplant!
 
Temptd2 said:
In addition to it being NYE it's also our 21st wedding anniversary.

Now, in years gone by, we've gone out to eat an early dinner then come home before all the real party-ers are out and about, and enjoyed a bottle of champagne til welcoming the New Year in at midnight.

This year, we're gonna get some spicy Chinese takeout and enjoy it at home with a nice bottle of Veuve Clicquot, which goes wonderfully well with kung pao chicken and y-shing eggplant!
Click to expand...

Happy Anniversary and New Year!
 
Have a honey baked ham warming up in the oven getting ready for the guests to arrive. I'm sure there will be a lot of beer and other side dishes. Happy New Year's Eve party on home brew friends
 

Similar threads

P
Newbie
Replies
5
Views
308
T Murph
T Murph
F
whats with all the different types of apples?
Replies
19
Views
645
passedpawn
passedpawn
nxc3441
apple pie cider under 10 bucks a gallon
Replies
2
Views
889
nxc3441
nxc3441
Clint Yeastwood
Thanksgiving Fighting Words
2 3
Replies
85
Views
3K
Beerstein
Beerstein
Raptor99
Best Apple Varieties for both cider and pie
Replies
4
Views
908
Raptor99
Raptor99

Latest posts

Back
Top