I've started the preferment for a batch of semolina bread. (Hamelman calls it a 'flying sponge', it sits for 90 minutes.)
Because we had Bocce at 445pm for dinner we had our defrosted and microwaved grilled hamburgers. (at 730pm!) . To repeat myself I add about 1Tbls. of corn syrup per lb. of beef. This keeps them juicy! Also each burger weighs 5oz. I love my scale.
BA , I think you went to the same TM that I did in Florida! I bought quite a few things there including a baking pan and some mini oven mitts. When I stopped by this year it was very bare. I think all the TM's were different based on location. The one where we lived in Maryland was the pits. Anyway I really liked the Florida location at one time. Of course it is (was) next door to a Home Goods a Five Below and Kirklands!
Today I made Grilled Asiago Rounds (KABC recipe) which I have not made for several years. They very crispy on the outside, but soft on the inside; I'm pretty sure they'll lose that crispness by tomorrow. I think they need a little more flavor, so next time in addition to the cheese in the dough, I'll add garlic and some herbs. I think we'll try cutting some in half and using them like a burger bun.
Note: The vegan cinnamon rolls turned out well. The homemade hazelnut milk was important, as was using avocado oil rather than canola in place of the coconut oil. I also used slightly more than half white whole wheat flour and added 2 Tbs. flax meal. The correct size of baking dish (8x10) helps as well. I used Penzey's China Cinnamon in the filling. I made a half recipe of the glaze, and that is sufficient.
My friend gave me her recipe for making the nut milk, so I will give that a try at some point. I have until October when my husband's next family reunion will occur, but I will only bake the recipe if my vegan brother-in-law is coming.
Lamb chops marinated with thyme and rosemary and chinese fried rice that I froze, defrosted and microwaved (yum) and roasted carrots. Oops can't forget mint jelly!
The annual baguette competition winner:
https://wapo.st/3Ia5WSR
I think the specifications for the competition are always interesting, the baguette must be between 55 and 70 cm long (21.6 inches to 27.6 inches), weigh 250-300 grams (8.8 to 10.5 ounces) and must have 18 grams of salt per kilogram of flour, or 1.8% by baker's formula.
I have a good friend coming tomorrow, who will spend the night before visiting her mother in another city. She is allergic to dairy, so I baked the King Arthur Spiced Rye Ginger Cookies and left out my usual addition of a tablespoon of milk powder, so my only change was to halve the salt.
I also baked my adaptation of the King Arhur Crusty Cloche Bread. I use bread, whole wheat, and pumpernickel flour with a tablespoon of flax meal. Usually, I use a cup of buttermilk but used only water this time. I cut the yeast to 1 ¾ tsp. and the salt to ¾ tsp. I let the second rise go too long (should have checked it earlier), so after I slashed it, it lost some height and only regained some in the baking. It should still be fine in texture and taste; it just will not look quite as spectacular as I would have liked for company.
I oiled the cloche bottom and sprinkled it with farina before the cold oven start. When I took it out, I put it onto a towel. I noted, as I was wiping the dried bottom off with a paper towel, that it has a crack the runs right down the middle from side to side. I think it must have always been there but is just now showing up. Fortunately, when I bought the cloche from Skeptic, who found it at a thrift store, it came with a never before used second bottom, so I will season it before the next use. The cover also fits on my large baking bowl, so all is well.
I had one of my Italian Breakfast Cookies with my tea the next day (Sunday), and I liked them a lot more than my husband seems to have, although he did insist on eating one on the day that I baked them instead of waiting overnight. I think that I have worked out the perfect recipe for me.
I have been looking at recipes for galette bressane lately, it is made with brioche dough shaped into a flat circle with the center filled with butter, cream, whipped cream or creme fraiche, usually with some sugar sprinkled on top, making it somewhat similar to a danish. I was wondering how it would be with sour cream. I may also try a butterscotch filling in it, there's one in a Kringle recipe online that I've used in schnecken (Danish).
Those dinners are perfect, Joan. I'm glad his appetite has returned.
I made my lighter version of my Mom's hamburger stroganoff for dinner on Tuesday. I served it over brown rice (she always used white rice) with microwaved frozen peas on the side.
I made 10 buns today, 2.7 ounces each before baking, about 2.45 after baking. (69 grams.)
I think these are a big larger than the ones I was making last summer, but I like this size better.
I used my last butternut squash from the fall to make my Butternut Squash, Spinach, and Cheese tart on Wednesday for a late lunch and for lunches the rest of the week. I replaced the 2 Tbs. of sherry (original recipe used sherry vinegar) with a generous tablespoon of red wine vinegar. I normally use kale in the recipe, but I do not have any, and I found lovely spinach at the farmers' market.
I'm going to use what's left of the rotisserie chicken from the other day to make a chicken pot pie for supper.
The pie crust (Susan Purdy's hot water recipe) is chilling.
