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Post by toshtego on Nov 18, 2023 2:45:13 GMT -5
Made my sourdough focaccia dough today. It's spread out on a sheet pan in the fridge for a cold, slow overnight rise. Going into the oven in about 11 hours. Slow fermentation makes for great flavor. I neve tried raising bread dough in a refrigerator but if it works...
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Post by Silver on Nov 18, 2023 12:02:37 GMT -5
Made my sourdough focaccia dough today. It's spread out on a sheet pan in the fridge for a cold, slow overnight rise. Going into the oven in about 11 hours. Slow fermentation makes for great flavor. I neve tried raising bread dough in a refrigerator but if it works... As you suspected, the dough did not rise in the fridge. It's sitting on the kitchen counter to warm up a bit before I put it in the oven. I'm not sure why it needed a night in the refrigerator, just following the instructions. My first time trying this.
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tree16
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Post by tree16 on Dec 9, 2023 10:26:28 GMT -5
How did the sourdough turn out silver?
We made some thick slice French toast this morning with a side of bacon and a black breakfast tea.
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Post by toshtego on Dec 9, 2023 11:25:51 GMT -5
Slow fermentation makes for great flavor. I neve tried raising bread dough in a refrigerator but if it works... As you suspected, the dough did not rise in the fridge. It's sitting on the kitchen counter to warm up a bit before I put it in the oven. I'm not sure why it needed a night in the refrigerator, just following the instructions. My first time trying this. Not to tell you what but in my experience and as taught in cook's school, yeast dough needs to be warm, room temp is fine, to progress the fermentation.
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Post by Silver on Dec 9, 2023 12:25:57 GMT -5
How did the sourdough turn out silver? We made some thick slice French toast this morning with a side of bacon and a black breakfast tea. Turned out great. The process is a little time consuming, but the payoff is worth it. Got a new hobby!
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Post by Silver on Dec 9, 2023 12:29:16 GMT -5
As you suspected, the dough did not rise in the fridge. It's sitting on the kitchen counter to warm up a bit before I put it in the oven. I'm not sure why it needed a night in the refrigerator, just following the instructions. My first time trying this. Not to tell you what but in my experience and as taught in cook's school, yeast dough needs to be warm, room temp is fine, to progress the fermentation. My sourdough rises in bulk fermentation at room temp until about doubled. Then a series of stretching and folding follows, every half hour for 3-4 hours. It goes into the fridge overnight.
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Post by Silver on Mar 15, 2024 12:11:23 GMT -5
This thread's been quiet for a while. I've got a loaf of soda bread in the oven. Tha starter for the sourdough got fed and I'll be forming a couple loaves of Guinness sourdough rye for baking tomorrow.
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Post by Silver on Mar 15, 2024 13:43:10 GMT -5
Two balls of Guinness sourdough are resting and hydrating. 45 minutes until the stretch and fold phase.
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Post by Silver on Mar 15, 2024 13:52:31 GMT -5
Here's the soda bread (with cheddar cheese) fresh outta the oven. ![](https://i.imgur.com/kz92g0Y.jpg)
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Post by oldcajun123 on Mar 15, 2024 16:42:13 GMT -5
![](https://i.postimg.cc/2ymkrn44/IMG-9545.jpg) Secret recipe from Southern Living in the early 80s for leftover fried fish, very good I Garronte!
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Post by Ronv69 on Mar 15, 2024 20:53:38 GMT -5
Here's the soda bread (with cheddar cheese) fresh outta the oven. ![](https://i.imgur.com/kz92g0Y.jpg) Wow, yer kill'n me.
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Post by Silver on Mar 15, 2024 21:16:28 GMT -5
Here's the soda bread (with cheddar cheese) fresh outta the oven. ![](https://i.imgur.com/kz92g0Y.jpg) Wow, yer kill'n me. That bad?
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Post by Ronv69 on Mar 15, 2024 22:07:34 GMT -5
It's a work of art. Bread is one thing I can't make. My previous attempts were good door stops.
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Post by Silver on Mar 15, 2024 22:36:17 GMT -5
It's a work of art. Bread is one thing I can't make. My previous attempts were good door stops. Thanks, Ron. Soda bread is pretty easy and quick. Mix the ingredients, form a loaf and throw it in the oven. No kneading, no proofing, no special equipment.
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Post by urbino on Mar 15, 2024 22:44:43 GMT -5
My grandma always called it "soadee" bread.
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Post by Ronv69 on Mar 15, 2024 23:07:10 GMT -5
It's a work of art. Bread is one thing I can't make. My previous attempts were good door stops. Thanks, Ron. Soda bread is pretty easy and quick. Mix the ingredients, form a loaf and throw it in the oven. No kneading, no proofing, no special equipment.Ā Yeah, when I got back from Ireland I tried making it. I got either bricks or crumbs. I can make scones, but it's really a PITA so I rarely do.
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Post by john on Mar 17, 2024 14:19:37 GMT -5
In Honor of the St Patricks Day it is Corned Beef and Cabbage with boiled in garlic potatoes that is beginning to simmer in the crock pot. Pity the potatoes don't fit and will be added later. This if for the return from evening service tonight...
The brunch consisted of "Green Spinach, Green JalapeƱo, & Green Zucchini", mushrooms and onion omelettes. Biscuits and gravy and sorghum syrup. One thing I do know how to do is eat!! Skipped the bacon, sausage and grits only because I want to savor tonights fare without having it repeat and mix flavors.
I was going to upload a link to a emoji but my host is unavailable.
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Post by john on Mar 17, 2024 14:20:53 GMT -5
Here's the soda bread (with cheddar cheese) fresh outta the oven. ![](https://i.imgur.com/kz92g0Y.jpg) I salute the Master!!
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Post by john on Mar 17, 2024 14:23:17 GMT -5
It's a work of art. Bread is one thing I can't make. My previous attempts were good door stops. Ron, I feel your pain! I have been making slow progress in the "Art" of bread making! Pete Rulz!!!
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Post by john on Mar 17, 2024 14:29:04 GMT -5
Hey you 'oldcajun" that looks mighty tasty indeed. I'll bet it works with them Gortons Fish sticks... I'll let you know what happens when I trys it...
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Post by john on Mar 22, 2024 16:03:19 GMT -5
Good afternoon All, having a bowl of Bricks Navy Flake in a Bewlay Reject Canadian... A bottle of water alongside... ![](https://i.postimg.cc/ZRK66bzd/398EA7C8-C1EB-49F0-8F5E-EEAF5183C379_1_201_a.jpg) ARGH! Posted in the wrong thread... Again!!
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Post by Silver on Mar 22, 2024 16:20:25 GMT -5
Good afternoon All, having a bowl of Bricks Navy Flake in a Bewlay Reject Canadian... A bottle of water alongside... ![](https://i.postimg.cc/ZRK66bzd/398EA7C8-C1EB-49F0-8F5E-EEAF5183C379_1_201_a.jpg) ARGH! Posted in the wrong thread... Again!!
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Post by trailboss on Mar 22, 2024 19:43:50 GMT -5
Good afternoon All, having a bowl of Bricks Navy Flake in a Bewlay Reject Canadian... A bottle of water alongside... ![](https://i.postimg.cc/ZRK66bzd/398EA7C8-C1EB-49F0-8F5E-EEAF5183C379_1_201_a.jpg) ARGH! Posted in the wrong thread... Again!! That does not bother me...if it does to you however...you can click the little down arrow next to the gear Icon and delete the post.
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Post by Gandalf on Mar 25, 2024 20:49:19 GMT -5
My wife took a class and started making sour dough bread recently - but after about 6 or 8 loaves she decided it was too much work. But we now have a Dutch oven I can use for other things. ![](https://i.imgur.com/aGnTTQX.jpeg)
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Post by Ronv69 on Mar 25, 2024 21:02:29 GMT -5
My wife took a class and started making sour dough bread recently - but after about 6 or 8 loaves she decided it was too much work. But we now have a Dutch oven I can use for other things. ![](https://i.imgur.com/aGnTTQX.jpeg) I'm with her. But making fudge is always a good thing. š That's a lovely loaf.
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Post by urbino on Mar 25, 2024 22:29:16 GMT -5
My wife took a class and started making sour dough bread recently - but after about 6 or 8 loaves she decided it was too much work. But we now have a Dutch oven I can use for other things. ![](https://i.imgur.com/aGnTTQX.jpeg) She needs a no-knead recipe.
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Post by taiguy66 on Mar 25, 2024 22:49:05 GMT -5
I also make kimchi, fermented garlic dill pickles, pickled jalapeƱos (and other chiles), pickled mixed vegetables, hot sauce, bbq rubs and sauces. Awesome! Love that stuff. š¤š¤
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Post by Ronv69 on Mar 28, 2024 18:34:00 GMT -5
For you cooks out there, the Nambe Cookserv cookware prices have been lowered. I have a 8 inch saute pan from them and it's easily the finest pan I have ever seen. It beats AllClad by a mile. I think they are discontinuing it because it was barely advertised and mostly sold in the highest end stores. I just ordered the 12 inch Sautee pan with cover for $139 It has been 200 for the last 12 years. I don't need another pan, but these cook so well I couldn't resist. If you think you might want one, I wouldn't wait. This link is to the manufacturers site, but I got mine from Amazon. It's a 12 inch saute but it holds 5 quarts www.nambe.com/MT0561.html![](https://i.postimg.cc/7qbVLDFc/MT0561-Saute-Pan-12-NEW.jpg)
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Cooking
Mar 28, 2024 18:50:58 GMT -5
via mobile
Ronv69 likes this
Post by trailboss on Mar 28, 2024 18:50:58 GMT -5
Amazon link: a.co/d/6KyUzleI read the reviews, and it looks like a great panā¦ I donāt have anything like it, and it looks like it would be perfect, so I pulled the trigger.
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Cooking
Mar 28, 2024 19:52:41 GMT -5
via mobile
Post by Ronv69 on Mar 28, 2024 19:52:41 GMT -5
Amazon link: a.co/d/6KyUzleI read the reviews, and it looks like a great panā¦ I donāt have anything like it, and it looks like it would be perfect, so I pulled the trigger. Congrats. You are going to love it.
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