ex1580 wrote: ↑Sun May 18, 2025 4:27 pm
The smell of this rosemary sourdough bread was so delicious I got to thinking that my basil plants are doing well and I should make a tomato basil bread soon.
You definitely should . . . and then send me a loaf!
The farmers market just got in heirloom tomatoes. Let the testing commence!
ex1580 wrote: ↑Sat May 17, 2025 9:04 am
I have come to the conclusion that this lame has too many bumps and knobs for dough to catch on and I prefer using a petty knife.
I was gifted a lame this winter, and I've used it twice. I was not immediately sold on its utility over a sharp petty either, but I'm still holding off judgment until I use it more.
Did you find the curve provided any advantage at all in scoring? It seemed like an odd construction choice to me . . .
I think that I just don't know how to use a lame very well? Or bakers don't know how to use a knife? The easiest scoring I have done was with my Gihei Petty 150mm. I just imagine making a big slice at an angle while I gently pull the dough back with the other hand and it comes out nice. Milage may vary for different varieties of bread. I think if you can get a horizontal cut under the skin of the dough more then the ear may be more impressive. Until I start cutting my loaves lengthwise for sandwiches I don't think it will matter.
ex1580 wrote: ↑Sun May 18, 2025 4:27 pm
The smell of this rosemary sourdough bread was so delicious I got to thinking that my basil plants are doing well and I should make a tomato basil bread soon.
You definitely should . . . and then send me a loaf!
Hmmm... nice work if you can get it!
Maybe we need to raise a bread loaf pass around program?
This is Batch #3 of sesame seed hamburger buns and I think I've worked out the shaping . . .
Hamburger Buns, cooling
"Halfed Up" the recipe so that I'd end up with a dozen this time.
Closer Look
Still nice and puffy -- and the one in front was probably the most spherical -- but you can see the ones in back have a much more traditional hamburger bun shape and height than last time out. This time, I went with an interim rest/rise and then smashed them down before baking. So, ~90 minutes bulk fermented, then pre-shaped into balls and allowed to rise for another ~45 minutes. After that, they were nicely relaxed and were easy to smash down a bit. I did that, let them rise for 15 more minutes, eggwashed/seeded them and baked them for ~21 minutes at 350F, rotating them halfway through. Still plenty of room for improvement but these are pretty nice.
ronnie_suburban wrote: ↑Thu May 22, 2025 6:15 pm
This is Batch #3 of sesame seed hamburger buns and I think I've worked out the shaping . . .
Hamburger Buns, cooling
"Halfed Up" the recipe so that I'd end up with a dozen this time.
Closer Look
Still nice and puffy -- and the one in front was probably the most spherical -- but you can see the ones in back have a much more traditional hamburger bun shape and height than last time out. This time, I went with an interim rest/rise and then smashed them down before baking. So, ~90 minutes bulk fermented, then pre-shaped into balls and allowed to rise for another ~45 minutes. After that, they were nicely relaxed and were easy to smash down a bit. I did that, let them rise for 15 more minutes, eggwashed/seeded them and baked them for ~21 minutes at 350F, rotating them halfway through. Still plenty of room for improvement but these are pretty nice.
Those look spectacular! Just in time for a "hold my beer" holiday grillin' weekend.
...bread dough that is. Sometimes pasta dough too.
One of these beauties is flavored with tomato paste and pulverized basil (with a pinch of salt and a splash of olive oil to help that process). This was the first trimming of the basil plants and I only had enough for one loaf. I have some really nice looking heirloom tomatoes too but they weren't quite ready when I was making the bread. We shall call this a test loaf and enjoy it.
I used the petty knife for the scoring and I think it works better than the lame. You know, because my knives are just that sharp.
This deep dish blueberry pie didn't go exceedingly well. Not as disastrous as it looks but it wasn't optimal. Used too much fruit (4 pints), not enough binder (3T corn starch) and, once again, bubbled it over during the bake. Still tasted great but I think my skills are regressing!
This morning the 40% whole wheat sourdough bread with rosemary went into the oven and the kids noted that it smelled very nice as they wandered through the kitchen.
trancher wrote: ↑Sat Jun 07, 2025 1:21 pm
It's funny to see one mango gone from the day before, Ex. Maybe tomorrow one will be all that remains in the photo?
Maybe we will see a picture of mango salsa tomorrow? Or maybe there will be mango drinks tonight!
trancher wrote: ↑Sat Jun 07, 2025 1:21 pm
It's funny to see one mango gone from the day before, Ex. Maybe tomorrow one will be all that remains in the photo?
Maybe we will see a picture of mango salsa tomorrow? Or maybe there will be mango drinks tonight!
ex1580 wrote: ↑Fri Jun 06, 2025 7:50 pm
White bread! The kids asked for a plain loaf so this is a sourdough made with all AP flour and no long cold ferment.
Great looking loaves, as always, Sam!
More cookies over here. Baked these a few days ago and remembered to grab a shot today before they all disappeared . . .
Oatmeal Raisin w/Toasted Pecans & Butterscotch Morsels
I'd already sworn off the butterscotch morsels but by popular demand, it looks like I'm going to use up the bag before that happens.
ronnie_suburban wrote: ↑Sat Jun 07, 2025 4:32 pm
More cookies over here. Baked these a few days ago and remembered to grab a shot today before they all disappeared . . .
Oatmeal Raisin w/Toasted Pecans & Butterscotch Morsels
I'd already sworn off the butterscotch morsels but by popular demand, it looks like I'm going to use up the bag before that happens.
trancher wrote: ↑Sat Jun 07, 2025 1:21 pm
It's funny to see one mango gone from the day before, Ex. Maybe tomorrow one will be all that remains in the photo?
Maybe we will see a picture of mango salsa tomorrow? Or maybe there will be mango drinks tonight!
On edge of my seat!....
You know what they say... If the man isn't treating you right you have to let the mango.
More rosemary bread made with 40% whole wheat dough! One of these will be going to a neighbor.
No matter how many mangos I eat more keep showing up, haha. Pretty soon we'll have to make mango ice cream with them.
I was watching a docuseries recently about Italy and how history has influenced the cuisine in various regions and the Roman pizza really caught my attention. They made sure all of the toppings including the cheese were carefully dried before going on the pizza so the crust would be crispy and they only used a little fresh sauce. They also used what looked like as much flour to dust the board as was in the dough!
Jeff B wrote: ↑Thu Jun 19, 2025 8:49 pm
Sam you make a beautiful loaf of bread!
Thanks! They taste pretty darn good too.
I need to get back to my noodle game. Hand pulled noodles are my favorite and I can cut a good fettuccini to up my game but I want to see if I can do something round, like spaghetti. I've done trofie pasta before but it is a lot of work. Also, there may be a new pancake/crepe pan in my future. Fingers crossed! These are happy thoughts after a long day.
UPDATE: One of the mangos was no good on the inside but the other one tuned into a mango and mixed berry rum drink after being blended until smooth. I've been using the "hedgehog" method and it's been working well.
Blueberry Pie & Oatmeal Cookies
I'm very curious about the pie because it's the first time I've ever used pastry flour for one instead of AP. Unfortunately, I'll have to wait until our gathering tomorrow to try it. Cookies are the recent/usual, with raisins, dried tart cherries, toasted pecans and (the last of the) butterscotch morsels.
