Dave R

@Ann_Tthose really do look picture perfect and no doubt delicious! And @rotuts, that's a perfect kind of meal for me! Wish I could grow my own spinach here. Dave

When it comes to pizza, I'm not in the same league as @Ann_T, but I still eat it every week. I'm still using the same stone, peel and kit I got from Carl Oshinsky: The Pizza Gourmet in the 1980s. Last night's was spinach tomato. It was great! Dave

Wow! @Ann_Tyou're making my bowl of oatmeal look bad! Dave

That looks fantastic! I'm really going to have to up my waffle game. Dave

Thanks for posting! Dave

@shain the store shelves are pretty bare around with holiday prep going on, but I'm going to give that a try when I get a chance. Thanks! Dave

@PatrickT I know what you mean about all the recipes out there. I'd suggest picking one and working thru it just so you know what you need to tweak to fit your tastes (like @shain has done). Some use drier dough than others. I like a softer crumb so mine is a little wetter. The method is pretty standard from one recipe to another. It's been a while, but I think I based mine on the Kossar's recipe that appeared in "Artisan Baking Across America" by Maggie Glezer. https://milyinkitchen.wordpress.com/2010/04/13/kossars-bialys/ I'm going to try to post my formula as a picture because I don't think I can copy and paste a spread sheet. I'd be happy to answer any questions if I can. Dave

With all the holiday baking shows on tv I've been sort of tempted to try baking a Challah, but I'm not sure about my braiding skills these days. So I did a spur of the moment Bialy bake. I'm more of a Bialy than Bagel person and they don't need the overnight cold proof. They turned out well enough for most of them to disappear quickly on this cold, damp Sunday morning. My baking stone could only comfortably hold six so the last six were a little over proofed but still OK. I just used onion without any poppy seed for the filling. Dave

Simple of the surface maybe, but a very well done and presented meal. Dave

Thank you @TicTac. I think you're right about the addition. I this case, like many around here, we used what we had. I've always loved that about the adaptability of pasta. Dave

@Margaret Pilgrim very nice looking crust. Thanks for the peas! Dave

@shain, those look fantastic! I was a kid sweeping up in a bakery and the bakers would make things like this on a griddle from scrap dough (minus the cheese). I still make my pitas on a griddle on the stove top. I make so many breads to remember the flavors of my youth. Thanks for the memories! Dave

You may be right, but I thought it needed something green. Didn't think spinach or broccoli would work. 😄 Dave

Thank you, @rotuts. They were pretty tasty. Fresher sage would have been better, but you work with what you have. I forgot to mention that the sweet potato filling also had ground toasted walnuts in it. If I read you right, the pasta is folded over on itself to form the pockets then cut. My wife was taking pictures so I have one that may illustrate what I did. Dave

Had half a batch of pasta dough frozen and figured it was time to use it up. Sweet potato ravioli with sage oil and peas. Dave

Thanks so much! Dave

Glad to see I'm not alone! And thanks for the pan info. Dave

I've been looking at that 13" pan but haven't ordered yet. Seems like a lot of pan for the money but for efficiency with oven use I'd probably want to get two of them. I've never used a pan that size. Could you please tell me what dough weight you use in the pan, or flour weight in the recipe? Dave

Thank you! I agree on the USA pans. I would never have bought them for myself (too cheap) but I'm really glad my wife did. 😄 Dave

A little background, since this is my first bread post. At the end of last year my wife got me a couple of USA pans because she wanted a pan rye loaf for sandwiches rather than my usual free form loaves baked on an oven stone. That’s about the only way I’ve baked for the last 20 years, except for rolls and griddle breads. Turns out that we ended up liking the pan loaves and since then I’ve resized my formulas to fit the loaf pans we got. Including the rye recipe I make, I have four basic bread loaf formulas that I vary with different inclusions/additions based on availability, current taste and whim. Since I’ve started to use loaf pans I’ve made the addition of about 1.5% oil, just because I think pan loaves should have a little different crumb. This is a variation of my regular Whole Wheat bread. This uses a poolish (which I grew up calling a starter and will use in the future) and is Bread Flour 61.29% Whole Wheat Flour 35.48%, and Rye Flour 3.23%. Went a little overboard with the additions. The additions I made to this are 1.2 oz polenta (corn grits) cooked and 1 oz toasted ground pistachio nuts. It’s a pretty dense but very tasty bread. Great for dinner or for toasting in the morning. Not sure if there’s interest in this, but for the flours I used Bob’s Red Mill Artisan Bread Flour (new to me), Wheat Montana Bronze Chief whole wheat, and Bob’s Red Mill dark rye. Like most of you, I take what I can get on the local shelves, although the Red Mill Bread Flour seems to be a really nice flour. Well, enough of my rambling, here’s some pictures. Dave

Thank You! Tomorrow is weekly loaf baking day and also pizza supper day, so I should have a picture or two to post late tomorrow or Thursday in The Bread Topic (2016-). Colorado has long been a melting pot (much like everywhere else) so I'm not sure there's a bread you get here that you can't get anywhere else. About the only thing different here is people having altitude related problems, and I've been here for over 30 years at 7,800 feet. If I had to change anything for the altitude, I've long since forgotten! Thanks again for the welcome! Dave

Thank you for posting the video. As she mentions, the rope method is supposed to give the crispy crust due to surface tension, but I'm going to try the poke method. I'll probably have to wait 'till next week, getting prepped to bake my regular loaves tomorrow along with pizza for supper. Dave

Those look really nicely done! Does her recipe have you shaping them the "traditional" way with a long strand rolled over your hand or the "hole punch" and elongate method? I ask because my wife usually has my bagels for breakfast and I use the "traditional" method. She saw a King Arthur video in which the "hole" punch" method was used for bagels that are spread more heavily with filling. The smaller hole from that method is supposed to keep the filling in better, and she wants me to use that method for my next batch. Dave

Thank you. I'm enjoying looking thru the forums. Dave

Thanks, Dave. I know what you mean. We've been staying in more and our old metabolisms can't handle daily croissants and cookies, so I'm glad I can still bake breads regularly. Dave