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Was actually my first post on another instance. I’ve made it since with 50/50 OJ and proper rosehip tea and it was excellent.
The Idea comes from Ken Forkish’s “Evolutions in Bread”
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can’t taste it but you know when it’s not there.
I’ve made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don’t remember where the idea came from, but I’ve heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I’ll post it (I think I miss r/breaddit most of all)
It also works well with a 2 or 3 hour room temperature bulk ferment if that is more convenient.
I hope you like it as much as I do.
Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8+ hours.
Shape and room temperature proof 1 hour.
Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 220c for 30 minutes.
It always needs five more minutes, even if it already had five more minutes
Let cool if you can.
En Guete!
Not that few.
I did manage to free the book, but it looked like such a nice pillow.
10·22 days agoWe’ll just round up.
It was, I’m looking forward to leftovers for lunch.
The hairball reduction is well worth doing the rest of him.
They have it listed as “celery root gallet with blue cheese and walnuts”, but I didn’t have celery root and the walnuts were all ground into the crust which I think was a big part of bothe the goodness and PITA
Ok, maybe it’s more like 6%
Sorry, still figuring out cross posting.
Recipe adapted from Betti Bossi.
Preheat 400f
Blind bake a crust for 15 minutes or until it is very lightly golden.
Blanche (ok, microwave) 200g frozen peas, then run under cold water. Drain well.
Toss peas with 1 TBS Balsamic, 2 TBS olive oil, and 1 TBS Mustard. Some herbs are nice too, I used Bärlauch (literally “bear garlic”) and some savory. Set aside.
In a bowl: 1 small log of goat cheese, and enough cottage cheese to total 250g. 2 eggs. Salt and pepper. Mix well.
Add egg mixture to pie crust, bake for 10 minutes.
Add the peas and dressing on top of the tort, bake another 10-15 minutes.
Let cool at least slightly, but it’s nice anywhere from piping hot to room temp.
En guete!
21·2 months agoGet up, get get get down, 999’s a joke in yo town?
Without your space-helmet, Chunkystyles? You’re going to find that rather difficult.
Look Chunkystyles, I can see you’re really upset about this. I honestly think you ought to sit down calmly, take a stress pill, and think things over.
For a Puerto Rican street dog, she sure has taken to the New England winter.
I didn’t get a picture of the snout rub, but this should answer your question.
Same question, it does:change my decision, Im just curious.