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Old 4 Weeks Ago   #8836
Worth1
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Sponge blob dumped in larger bowl.
After more flour and yeast added second rise.
Sponge blob baking in oven.
I hope they dont stick like that one did the other day.
IMG_20190616_25329.jpg

IMG_20190616_35436.jpg

IMG_20190616_31325.jpg
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Old 4 Weeks Ago   #8837
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Baby sponge blobs.
IMG_20190616_4844.jpg

IMG_20190616_13433.jpg
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Old 4 Weeks Ago   #8838
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Default The Crumb

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Old 4 Weeks Ago   #8839
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All that work for a mini roast beef and onion sandwich with sides.
The rest of the bread was cooled and frozen.
IMG_20190616_5628.jpg
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Old 4 Weeks Ago   #8840
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Those lentils look excellent. My favorite legume.
Worth you are really on a roll with the home made bread experiments. Pun intended!
One thing I discovered since getting the countertop oven, it is really easy to make one loaf of bread at a time. It's not even a workout! Mixing three loaves at a time with a wooden spoon, me. Anyway it is so easy to make one bun, it's okay to bake more often. I still make two sometimes, or extra dough for toutons. ... now I wish I had some dough. Did I tell you I made toutons stuffed with chocolate chips and dusted em with powdered sugar? Total treat.
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Old 4 Weeks Ago   #8841
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Quote:
Originally Posted by bower View Post
Those lentils look excellent. My favorite legume.
Worth you are really on a roll with the home made bread experiments. Pun intended!
One thing I discovered since getting the countertop oven, it is really easy to make one loaf of bread at a time. It's not even a workout! Mixing three loaves at a time with a wooden spoon, me. Anyway it is so easy to make one bun, it's okay to bake more often. I still make two sometimes, or extra dough for toutons. ... now I wish I had some dough. Did I tell you I made toutons stuffed with chocolate chips and dusted em with powdered sugar? Total treat.
I had to talk myself out of making cinnamon roles.
The touton is what my mother used to make I had no idea what they were called.
They were the more flat looking ones.
as a kid I put ketchup on them and pretended they were crispy hash browns.
I didn't use the mixer for any of the last bread I made and yes they are all experiments.
The left over bread gets dried and put away for later use in something.
It will not dissolve or get slimy in liquid like French bread does.
I detest French bread.
If you ask me the Italians have it going on when it comes to bread.
If punched down a second time and spread out it would make an excellent Pizza dough.
Simple bread flour, salt, a wee pinch of sugar to proof the yeast and water.
One other thing, I use filtered water.
Me suspects that chlorinated water will kill the yeast.
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Old 4 Weeks Ago   #8842
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I have a really runny sponge going on.
I will let it sit for at least 24 hours and see what happens.
After that it may go for a few days for fermenting.
If all goes well I have a treat going on from some of my other things I have around the house.
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Old 4 Weeks Ago   #8843
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The """Experiment""" is going nicely, the thin mixture bubbled all night and separated somewhat today.
Got home added a wee bit of flour and some more yeast.
Mixed it up.
Took a taste and it is sour and salty but tasty.
No blue red or green mold.
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Old 4 Weeks Ago   #8844
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The �� looks delicious ��,worth. Your Chuck steak did, too. I made what my family calls country pepper steak with mashed potatoes and gravy, pork & beans and California blend for supper. No leftovers is always a compliment to the cook. I'm curious to see what your next peasant ethnic food project is going to be, worth..
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Old 4 Weeks Ago   #8845
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I'm communicating on a different level. Worth, you have it down to a science.

EDIT: It suddenly posted. (A science isn't exactly what I meant, but 'knowing it by just knowing it; is closer to it.) You can 'feel it' and know it's right. I know the zone all too well. I just need to give a .... again. I don't know if that will happen though.
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Old 4 Weeks Ago   #8846
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Default The Experiment!!

Here it is after I think 48 hours.
Looks like it's going nicely to me.
IMG_20190619_54783.jpg
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Old 4 Weeks Ago   #8847
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Took some out put it in another bowel added semolina flour water and a little yeast.
I have no idea what I'm doing or how it will turn out.
Going to make something with it.
IMG_20190619_19521.jpg
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Old 4 Weeks Ago   #8848
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Homemade Calzone with experiment dough.
All from leftovers including the ratatouille and homemade meatballs.
IMG_20190619_42773.jpg

IMG_20190619_55178.jpg

IMG_20190619_913.jpg
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Old 4 Weeks Ago   #8849
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Thin and crispy please.
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Old 4 Weeks Ago   #8850
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So we went from French to Italian? I have friends who recently went to Italy...they said it was awesome...their one complaint other than trying to communicate through language barriers...trying to find some vegetables to eat with their meals! That blew me away. Italy has always been on my wish to roam to list but I also always thought they would have great vegetables and vegetable dishes to eat as well if I ever made it there!
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