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As long as the cat is not in the toilet at the time I am all for it.Robson Valley wrote: BTW the cat is learning to operate a flush toilet. At 3AM.
You have me thinking about bread for this Wynter.Robson Valley wrote: Making my own bread for the week (2 loaves) is still a pleasure after many years.
In fact, I learned to make pizza crust first. Mix is 20 minutes, knead then 35 minute rise time.
Knock down, scale as 2 loaves, second 35 minute rise time.
Into my 350F oven for 42 minutes then turn out on a rack.
The key concept is that there's lots of time to do other things while I wait on the dough.
Bertinet (book = "Dough") is excellent but he insists on messing around with it over 2 days.
I prefer to use more yeast to begin with.
Have not used poolish.
I can add cinnamon & raisins or all sorts of herbs.
I can make 2 loaves of regular bread ( 20% grain mix)
or 4 loaves of French
or 6 baguettes
or 4 Fougasse
or 2 huge focaccia pan breads.
My first laugh of the day.Robson Valley wrote: "Put it in the fridge", they said. "That's how you stop it from rising", they said.
The dough rises right through the rack above the bowl and envelops the food jars
like some alien might.
|YIELD: 2 loaves||UNITS: US|
Your light lunch sounds terrific.Robson Valley wrote: I can do that. Olives, cheeses, grapes and a glass of white for lunch.
I have never used the mixers for pizza dough. Just a big bowl and a stick.
Still amazes my family to watch grandpa make pizza dough with no modern complications.
I was going to say most wooden spoons and spatulas seem barely adequate for a heavy dough.Robson Valley wrote: Several years ago, I decided that I wanted to carve "something" and see if I could sell some sort of carving.
Coincidentally, I was able to buy beautiful straight grained, custom milled birch planks, about 1.5" x 6" x 5' - 7'.
Cutting the 14" blanks on a table saw, I carved 70 spoons and 30 forks. Got bored and quit.
About $0.15 wood in each one and sold for $12.00 after about 90 minutes carving work.
Shaped with spokeshaves, the handles are just strong, round sticks. They are ideal for heavy dough ( pizza, pasta, cookies, etc.)
Paddle spatulas are too hard on my arms so I had turned them around to use just as a stick.
However, most store-bought ones are weak and break. Mine are 3/4" - 7/8" diameter.
They have an oven-baked olive ol finish which is impossible to wash or boil off.