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Raamo

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  1. Raamo
    So I made Buns for the second time, and they look a lot better. More like real buns Tasty of course - still working on my 1lb of beef turned into sloppy joes.
  2. Raamo
    Ease of access in the morning - I'm just curious how these will be come weds - other option is freeze a few and thaw them weds for rest of the week. I toast them so if they dry out a bit it's not a big deal.
  3. Raamo
    So finally - I made the bagels. Here they are just after their overnight in the fridge, right before the dunk in lye + water: The dough dries out really fast - so when you shape keep that in mind, Also the crust after 13+ hours in the fridge is hard so it's not really tested for proof in the same way it seems. Anyway we baked them in an oven on a pizza stone and they turned out excellent for boring bagels (next time I'm adding in raisins and cinnamon): Part of this bake is a test - how long they really last in the fridge (vs what the book says) since I'd like to make them on Sunday and eat them for breakfast during the week. We keep our fridge colder then most so that might help.
  4. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Tonight I made my homemade sloppy joe - start with onions and oil, add beef, then crushed tomatoes, tomato paste, bunch of spices, even a touch of sherry vinegar. Here's the pot with our e pig - lets it boil with the lid just ajar - found these in Vancouver and I love this pig. And here it is on MB Hamburger Buns - toasted - I managed to polish off two of these. One at a time - since soggy bread is bad bread.
  5. Raamo
    Today was MB Hamberger Buns with turkey confit (left over from T-Day), I heated the turkey in the steam oven, got it too hot I think - so next time I'll reheat sous vide with a little duck fat in the bag. We used Turkey stock thickened with wondra for Gravy. Bus are awesome - but the real test will be dinner.
  6. Raamo
    This morning I made the modernist hamburger buns. This is what they looked like before baking, they sure sprung up a lot in the oven - I baked them in a normal oven on convection mode at 350 for 15 mins for 5 of them and 2 more for 2 to all get to about 200F. Here's a picture right before they went into the oven. And the first 2 cut (we had turkey confit on them, I'll post that in the lunch thread) Next time I'll egg wash all the way down the sides of the top half, but this was the first time I've ever made hamburger buns. Tonight I'm making homemade sloppy joes, so I'll be toasting the surface of the cut side to help with the liquid. But these were very tasty
  7. Raamo
    Ok maybe it's turned the corner - no hooch is visible right now - in past this time (I feed it just over 12 hours ago) it would have some. I'm going to be very busy this week with T-Day - bread for t-day will all be direct, and then I want to try the bagels for breakfast on Friday - I'll have some family still here. Maybe next week it'll be mature enough to try...
  8. Raamo
    Sorry flour one - it's smell is not as terrible as the first feeding - but that seems to be as expected. I have a thermometer right below where it is, in my office which is one of the warmer places in the house.
  9. Raamo
    I think that's my cell phone camera - it seems darker in person. Does your levain grow up much during the day? Mine is pretty happy to bubble and produce the liquid on top (hooch) but not really go crazy like chris's timelapse. I'm wondering if the fact it's a little under 70F here that's making the difference. Mr Stinky is over a week old now.
  10. Raamo
    How to make a sweet bread even sweeter! Sounds like something my wife would do Those appear more like dinner rolls then buns - or do my eyes deceive me? I plan to try this recipe next month - some friends are coming and have never had 72 hour pulled pork BBQ sandwiches (from MC)
  11. Raamo
    It's NEARLY cool - couldn't resist - I have to be up stupid early for work (like 4am) so it's time! And look - no big tunnel to France. Just a small one - my wife says ATK solves this by doing a braid and cutting it in half. And frosted - My wife didn't want to pipe the frosting on - so it's like a giant cinnamon roll.
  12. Raamo
    Smells good! Now I have to wait - how long Anna?
  13. Raamo
    This - really this - I wanted to find the recipe for English Muffins because I know it's in there - easy to find in Vol 5 but no index in the Kitchen Manual makes me very sad.
  14. Raamo
    I set out the egg and lame sitting out to remind me We even have buttermilk and powdered sugar for the icing.
  15. Raamo
    I managed to roll it out to more then a foot, Forgot to take a picture, but here is what it looks like - covered with ants! (ants on a log anyone?) Now it's all rolled up tight in the pan - currently proofing in the steam oven
  16. Raamo
    As I expected - it's much nicer after 30 min rest. It's a very nice dough - Did you use a rolling pin to get it rolled out as long as you did?
  17. Raamo
    The dough to make 1 500g loaf of cinnamon raisin swirl is now fermenting. The dough seems a tad bit dry - but I'm guessing that's from all the stress it just experienced in the mixer. We're using 100% of the smear and 100% of the raisins for 50% of the dough. Should be enough I found this recipe a few days ago and wanted to make it - we finished up the Country style loaf (which spent 2 days in plastic rap, and actually didn't dry out too much) as French Toast for lunch - worked quite well. Used the ATK recipe for dense European bread french toast.
  18. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Tonight dinner was fried Zucchini and Red Pepper with a awesome Indian Marsala sauce over basmati rice.
  19. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    It's actually a Napa Valley winery that produces excellent Rieslings. Found it totally by accident on a trip out to Napa a few years ago. I'm in their Residual Sugar wine club, goes nicely all the cab and chard I get from two other wineries. So total accident about the day
  20. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Correct
  21. Raamo

    Dinner 2017 (Part 6)

    Raamo replied to a topic in Cooking

    Sea Scallops with smashed red potatoes and MB's country style bread. Hagafen's Dry White Riesling - 0% RS went along nicely.
  22. Raamo
    Because it's only my wife and I we prefer to bake smaller loafs and save the dough in the fridge - I've done the french lean loaf twice, and then 2nd loaf has spent an extra day in the fridge both time - to no ill effect. The 3rd "loaf" was the remains of french lean + Mr Stinky's discard + more flour and dough, it didn't work out. It was a total wing it attempt - I think it was too wet still - the bread baked up fine but it was far too dense. My wife told me I needed a name for my levain - and it stinks so Mr Stinky has stuck for now. We'll see if it gets a new name later.
  23. Raamo
    Not at all - I was rereading the books and they said commercial yeast does great in the fridge, with no harm. I just made sure I did a 4 point fold and knocked the air down - and then let it proof again. From reading the book it seemed the proof step was the best to delay, recall the reproof 10x they talk about.
  24. Raamo
    So I tried the direct country loaf - and I think it's always good to share experiences for others that may want to make this. Here's all the ingredients weighed out - I use 2 scales - one down to 1g and one accurate to .01g. The yeast and water are in the bowl, the rye and wheat are on the right, the bread flour, vital gluten, acid, and diastatic malt powder are on the left. (Not pictured is the salt and additional water, I should also mention adding the water while the mixer running and then adding the salt is an option in the book that I think works better.) Into the mixer - going for a shaggy mass - this one is rougher then the learn dough. After we get to medium gluten density it goes into an oiled pan - this is sure denser then the lean bread dough, not nearly as flowing. I did the ferment steps and then into the fridge overnight to proof. Pulled it out this morning and split / shaped / let set out for an hour and then it was nearly ready - bit more proofing time and it pasted the finger test. Here it is in the steam oven nearly done: Finished Loaf: After 3 hours to cool - it's got a nice crumb, good bit of chew - I like this bread. This is going to be one of the two options for T-Day - though I'll bake up 1kg loaf since fresh is the idea! I think next adventure is going to be bagels - I have the Barley Malt on order, being delivered Saturday.
  25. Raamo
    Yummy Bread - similar to what we called our "Goldilocks" bread from Artisan bread in 5 mins a day. I planned a test run for this loaf - since I wanted to make it for T-Day. It requires a few special ingredients, namley the diastatic malt powder which I ordered from amazon earlier this week and ascorbic acid which our local co-op had and my wife picked some up for some other reason. I'll put a full how I made this in the baking with thread - but this bread is a quite a bit more dense then the french lean dough. I find I can't eat as many pieces at once Here it is coming out of the oven earlier today. We had this with our lunch - vodka sauce w/ penne. Very nice to use bread to clean up the sauce I'll be making this again - though likely switching versions once Mr Stinky is mature...
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