nice find!TrafficJam wrote:
I'm making this bread. Every 20 minutes x 4, you sort of stretch and fold the dough for 1 minute. Interesting. I'm on the last fold and it's really smooth and supple.
blog.kingarthurflour.com/2015/02/07/search-perfect-loaf/
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Knead Bread
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NoAngel wrote:
I was wondering about that uncouth. Last time I heard that my sister used it to describe me. I gave her the finger. U
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
TrafficJam wrote:
I'm making this bread. Every 20 minutes x 4, you sort of stretch and fold the dough for 1 minute. Interesting. I'm on the last fold and it's really smooth and supple.
blog.kingarthurflour.com/2015/02/07/search-perfect-loaf/
Nice avatar. Where is the location?
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
TrafficJam wrote:
I'm making this bread. Every 20 minutes x 4, you sort of stretch and fold the dough for 1 minute. Interesting. I'm on the last fold and it's really smooth and supple.
blog.kingarthurflour.com/2015/02/07/search-perfect-loaf/
Nice avatar. Where is the location?
I noticed the lack of oil also and didn't oil my bowl, hopefully it won't be a mess extracting it from the bowl. I'll know in a few hours.Lost in the right direction. -
Oh year...avatar photo taken on Max Patch last March.Lost in the right direction.
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TrafficJam wrote:
Oh year...avatar photo taken on Max Patch last March.
"Dazed and Confused"
Recycle, re-use, re-purpose
Plant a tree
Take a kid hiking
Make a difference -
NoAngel wrote:
TrafficJam wrote:
Oh year...avatar photo taken on Max Patch last March.
Lost in the right direction. -
Because I think it's so cool, here's another photo of holes right before removing the dough from the bowl.
The dough came out easily with a scraper.Lost in the right direction. -
A loaf of harvest grain about to bake in the machine.Lost in the right direction.
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Wow, the first two loaves are in the oven and they puffed up really fast. They look awesome. Hope they taste just as good. If they do, this recipe is a definite keeper.Lost in the right direction.
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Lost in the right direction.
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Food porn.Lost in the right direction.
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TrafficJam wrote:
Food porn.
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Being honest, this bread is as good as I've had in any restaurant and the rustic quality is really nice. I'm taking a loaf on my next hike.
Last photo...
Edit... I weighed all the ingredients according to recipe but the dough seemed too dry and wasn't holding together so added 1 tbs water.Lost in the right direction.The post was edited 1 time, last by Traffic Jam ().
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ScareBear wrote:
TrafficJam wrote:
Food porn.
Lost in the right direction. -
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TrafficJam wrote:
ScareBear wrote:
TrafficJam wrote:
Food porn.
Trim the blackened ends off. Trim the root stem away. Slice in half lengthwise. Dice it the best you can...
The turnip just use a peeler on, trim the ends off, dice like a potato.
Rutabaga are a bitch to find these days. Double the turnip quantity. The leek is totally fine! -
ScareBear wrote:
TrafficJam wrote:
ScareBear wrote:
TrafficJam wrote:
Food porn.
The turnip just use a peeler on, trim the ends off, dice like a potato.
Rutabaga are a bitch to find these days. Double the turnip quantity. The leek is totally fine!
Lost in the right direction. -
TrafficJam wrote:
Being honest, this bread is as good as I've had in any restaurant and the rustic quality is really nice. I'm taking a loaf on my next hike.
Last photo...
Edit... I weighed all the ingredients according to recipe but the dough seemed too dry and wasn't holding together so added 1 tbs water.
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You can pour boiling water over dry beans and let sit one hour. Then drain old water and add new water to cook. It's just like soaking overnight.Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
TrafficJam wrote:
Being honest, this bread is as good as I've had in any restaurant and the rustic quality is really nice. I'm taking a loaf on my next hike.
Last photo...
Edit... I weighed all the ingredients according to recipe but the dough seemed too dry and wasn't holding together so added 1 tbs water.
Sometimes you will never know the value of a moment until it becomes a memory.
Dr. Seuss -
Rasty wrote:
TrafficJam wrote:
Being honest, this bread is as good as I've had in any restaurant and the rustic quality is really nice. I'm taking a loaf on my next hike.
Last photo...
Edit... I weighed all the ingredients according to recipe but the dough seemed too dry and wasn't holding together so added 1 tbs water.
Lost in the right direction. -
The cassoulet was really good...loved the flavor. I've never used those spices in a dish like that, I always use Italian herbs. Loved the turnips and celery root....unlike potatoes that get mushy if cooked too long, they stayed perfect. Accompanied by the fantastic bread and some Cabernet Sauvignon...yum! I will have to work it off tomorrow.Lost in the right direction.
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TrafficJam wrote:
NoAngel wrote:
TrafficJam wrote:
Oh year...avatar photo taken on Max Patch last March.
The road to glory cannot be followed with much baggage.
Richard Ewell, CSA General -
TrafficJam wrote:
ScareBear wrote:
TrafficJam wrote:
Food porn.
TrafficJam wrote:
Rasty wrote:
TrafficJam wrote:
Being honest, this bread is as good as I've had in any restaurant and the rustic quality is really nice. I'm taking a loaf on my next hike.
Last photo...
Edit... I weighed all the ingredients according to recipe but the dough seemed too dry and wasn't holding together so added 1 tbs water.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
TrafficJam wrote:
Dan76 wrote:
TrafficJam wrote:
I'm making this bread. Every 20 minutes x 4, you sort of stretch and fold the dough for 1 minute. Interesting. I'm on the last fold and it's really smooth and supple.
blog.kingarthurflour.com/2015/02/07/search-perfect-loaf/
I noticed the lack of oil also and didn't oil my bowl, hopefully it won't be a mess extracting it from the bowl. I'll know in a few hours.
I may grow old but I'll never grow up. -
Those are cysts.
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WanderingStovie wrote:
Those are cysts.
Maybe that's how Boyle came up with his math...makin' bread -
meat wrote:
WanderingStovie wrote:
Those are cysts.
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WanderingStovie wrote:
Those are cysts.
Actually, I thought it looked like a witch's warty nose.Lost in the right direction. -
I was at a sandwich shop a couple of years ago whereby the preparer's arms and face were covered with cyst like growths and a few warts. Admittedly I struggled eating the sandwich.
Lest we forget.....
SSgt Ray Rangel - USAF
SrA Elizabeth Loncki - USAF
PFC Adam Harris - USA
MSgt Eden Pearl - USMC -
Dan76 wrote:
I was at a sandwich shop a couple of years ago whereby the preparer's arms and face were covered with cyst like growths and a few warts. Admittedly I struggled eating the sandwich.
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TrafficJam wrote:
WanderingStovie wrote:
Those are cysts.
So sorry! -
I'm making the baguettes again. Like the first time, the ingredients were weighed but this time the dough is very moist. It's very different than the first time. The flour is from the same bag as the previous batch.
It'll be interesting to see how it turns out. Alarm is set for 1 am.Lost in the right direction. -
TrafficJam wrote:
I'm making the baguettes again. Like the first time, the ingredients were weighed but this time the dough is very moist. It's very different than the first time. The flour is from the same bag as the previous batch.
It'll be interesting to see how it turns out. Alarm is set for 1 am.
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meat wrote:
TrafficJam wrote:
I'm making the baguettes again. Like the first time, the ingredients were weighed but this time the dough is very moist. It's very different than the first time. The flour is from the same bag as the previous batch.
It'll be interesting to see how it turns out. Alarm is set for 1 am.
The dough is bubbly, like the last time.Lost in the right direction.
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