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FrogPrincesse

The Soup Topic (2013–)

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Dinner tonight was homemade tomato soup I canned last summer, with grilled cheese sandwiches on pain de mie. Good stuff.

 

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12 minutes ago, kayb said:

Dinner tonight was homemade tomato soup I canned last summer, with grilled cheese sandwiches on pain de mie. Good stuff.

 

 

Which pain de mie recipe do you use?  I use the one from KAF but it can sometimes come out a bit dense near the bottom of the loaf compared to the top part.  I don't understand why this should happen so I'm wondering if there us a better recipe out there.  It does make great sandwiches so I'm not complaining, but.........

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I have the smaller (9”) Pan de mie and I use the KAF recipe as well.  Mine comes out very nicely.  Could it be your oven?  Or the placement in the oven?  

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30 minutes ago, lindag said:

I have the smaller (9”) Pan de mie and I use the KAF recipe as well.  Mine comes out very nicely.  Could it be your oven?  Or the placement in the oven?  

 

I usually make the 13" one but I'll try the 9" one next time.and see how that compares.  I do use potato flakes rather than potato flour, using the amount KAF recommends.  I now know of a place that sells potato flour so next time I'm out I'll get some and see if that makes a difference.

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14 hours ago, ElsieD said:

 

Which pain de mie recipe do you use?  I use the one from KAF but it can sometimes come out a bit dense near the bottom of the loaf compared to the top part.  I don't understand why this should happen so I'm wondering if there us a better recipe out there.  It does make great sandwiches so I'm not complaining, but.........

 

I use the one from Rose Levy Beranbaum's Bread Bible.

 

 

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5 hours ago, kayb said:

 

I use the one from Rose Levy Beranbaum's Bread Bible.

 

 

 

I just made that recipe and it is in the oven.  7 minutes after I put it in the top popped off.  I left it on in it's current position until it is time to take it off for real.  Nice dough to work with.  Can you explain to me why I shape the dough into a 16" roll and put it into an 13" pan?

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59 minutes ago, ElsieD said:

 

I just made that recipe and it is in the oven.  7 minutes after I put it in the top popped off.  I left it on in it's current position until it is time to take it off for real.  Nice dough to work with.  Can you explain to me why I shape the dough into a 16" roll and put it into an 13" pan?

Probably so you compress it a touch to be sure it will fill out the corners all the way?

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@kayb and @MelissaH

 

Bread turned out really great.  The taste is much better than the KAF version, although that one was pretty good too.  It did not has that sort of compressed dough look at the bottom of the loaf.  Any idea what her 4 cups translate into grams?

20190129_171810.jpg

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2 hours ago, ElsieD said:

 

I just made that recipe and it is in the oven.  7 minutes after I put it in the top popped off.  I left it on in it's current position until it is time to take it off for real.  Nice dough to work with.  Can you explain to me why I shape the dough into a 16" roll and put it into an 13" pan?

My pan is only about 9 inches, so I reduced the recipe by a third and ignored the shaping instructions. I have my own little way of shaping bread that works for me, so that's what I use any time I'm making a loaf, and, in modified form, a boule.

 

 

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On 1/28/2019 at 8:13 PM, ElsieD said:

 

Which pain de mie recipe do you use?  I use the one from KAF but it can sometimes come out a bit dense near the bottom of the loaf compared to the top part.  I don't understand why this should happen so I'm wondering if there us a better recipe out there.  It does make great sandwiches so I'm not complaining, but.........

As far as being dense on the bottom, I'd guess one of two things: either the loaf was overproofed, or it didn't get enough initial heat from the bottom to get full oven spring.

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getting cold here as the front moves through with snow flurries.  decided to repurpose some stuff so some leftover roasted chicken breast, glutenfree rice pasta, 1/2 cup of French onion soup, a quart of chicken stock then some minced carrots and a bay leaf for the finish.  Lunch for John....I had the remaining onion soup and 1/3 of the toasted cheese sandwich from yesterday.

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French onion soup, with the mandatory garlicky gruyere crouton.

 

 

IMG_20190205_205131_1.jpg

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Faux pho for John after a dental appointment.  Chicken stock, cinnamon, ginger coins, star anise, onion, bok choy, scallions, garlic, thinly sliced chicken breast and chopped up shrimp with rice pho noodles.

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