Author Topic: cooking (Read 284948 times)

halfEmpty · « **Reply #2125 on:** March 28, 2020, 10:31:46 PM »

Oldest sons pizza. He does not like sauce so he gets pizza stix as he calls them. (Cheese breadsticks basically)

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halfEmpty · « **Reply #2126 on:** March 28, 2020, 10:33:06 PM »

Youngest son likes olives. Their pizzas i make using a no knead dough and then i cook them in cast iron skillet.

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halfEmpty · « **Reply #2127 on:** March 28, 2020, 10:35:00 PM »

My pizza. Finally broke down and bought 00 flour. It makes a fine pizza but not sure it is so much better that it's worth 5 times more than my hudson kansas flour.

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halfEmpty · « **Reply #2128 on:** March 28, 2020, 10:37:13 PM »

Wife's "pizza" i don't generally like a bunch of weird stuff on my za, but she does.

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catastrophe · « **Reply #2129 on:** March 28, 2020, 10:54:43 PM »

Quote from: Cire on March 28, 2020, 07:04:02 PM

Fajita night

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You stole this from Instagram and nothing you say will convince me otherwise.

pissclams · « **Reply #2130 on:** March 28, 2020, 11:22:06 PM »

Quote from: 8manpick on March 28, 2020, 08:47:39 PM

Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morning

are you doing a cold rise overnight?
ap or bread flour?

i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake

8manpick · « **Reply #2131 on:** March 28, 2020, 11:32:51 PM »

Quote from: pissclams on March 28, 2020, 11:22:06 PM

Quote from: 8manpick on March 28, 2020, 08:47:39 PM
Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morning

are you doing a cold rise overnight?
ap or bread flour?

i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake

This one is an 80% hydration, low yeast for a 24 hr room temp rise - 1g yeast to 400g flour. Similar to the Jim Lahey no-knead method.

I’m using an 80/20 mix of 00 and AP flour since when there was no flour available on amazon, I bought 10 kg of 00 flour to have anything. Not sure how it will work... tune in tomorrow!

catastrophe · « **Reply #2132 on:** March 28, 2020, 11:40:30 PM »

Seems like a good time to explore sour doughs.

8manpick · « **Reply #2133 on:** March 28, 2020, 11:46:16 PM »

Quote from: catastrophe on March 28, 2020, 11:40:30 PM

Seems like a good time to explore sour doughs.

Yeah it really is. Brb, starting a starter

Cire · « **Reply #2134 on:** March 28, 2020, 11:49:02 PM »

That za looked Great

Olives fav add

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8manpick · « **Reply #2135 on:** March 29, 2020, 12:18:44 AM »

Quote from: pissclams on March 28, 2020, 11:22:06 PM

i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake

This seems good. As far as I can tell, super long cold rise is the ideal. Even 3-5 days. The changes aren't that drastic, but overall a benefit if you can plan ahead.

8manpick · « **Reply #2136 on:** March 29, 2020, 08:11:10 AM »

Ok, now we're talking

pissclams · « **Reply #2137 on:** March 29, 2020, 08:58:23 AM »

you can skip amazon and buy direct from king arthur

star seed 7 · « **Reply #2138 on:** March 29, 2020, 09:41:35 AM »

I want to be adopted by hE

420seriouscat69 · « **Reply #2139 on:** March 29, 2020, 11:03:38 AM »

Quote from: 8manpick on March 29, 2020, 08:11:10 AM

Ok, now we're talking

wtf?!!!

8manpick · « **Reply #2140 on:** March 29, 2020, 11:27:52 AM »

Yeast, flour, water and time

halfEmpty · « **Reply #2141 on:** March 29, 2020, 11:39:21 AM »

Quote from: 8manpick on March 29, 2020, 08:11:10 AM

Ok, now we're talking

Did you get a nice alcohol smell when you checked it this am? My favorite part of no knead or starters.

CHONGS · « **Reply #2142 on:** March 29, 2020, 11:42:24 AM »

It's also a good time to explore the world of dutch babies.

https://smittenkitchen.com/2017/01/chocolate-dutch-baby/

8manpick · « **Reply #2143 on:** March 29, 2020, 11:47:03 AM »

Quote from: halfEmpty on March 29, 2020, 11:39:21 AM

Quote from: 8manpick on March 29, 2020, 08:11:10 AM
Ok, now we're talking

Did you get a nice alcohol smell when you checked it this am? My favorite part of no knead or starters.

Yep, it's heavenly

8manpick · « **Reply #2144 on:** March 29, 2020, 11:48:26 AM »

waks · « **Reply #2145 on:** March 29, 2020, 12:09:43 PM »

Nice crumb

michigancat · « **Reply #2146 on:** March 29, 2020, 03:11:22 PM »

https://twitter.com/izzy_klee/status/1244331766162300928

star seed 7 · « **Reply #2147 on:** March 29, 2020, 03:23:34 PM »

Amazing

8manpick · « **Reply #2148 on:** March 29, 2020, 03:25:36 PM »

Quote from: michigancat on March 29, 2020, 03:11:22 PM

https://twitter.com/izzy_klee/status/1244331766162300928

tough luck mich, clams hE and I are gonna post 'em all

pissclams · « **Reply #2149 on:** March 29, 2020, 04:38:00 PM »

that crumb is amaze
I need to up my game