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Mike, Bronx, I just read something on autolysis here that recommends adding the yeast with the flour and the water. The authors concern is that mixing the yeast and the salt in to the water/flour mixture could result in the salt killing the yeast.
I made some pizza dough Wednesday and let the water/flour/yeast sit for 20 minutes before adding salt, some more flour, and kneading. We're making pizza tonight so we'll see if anyone notices any difference.
But does autolyzing make any difference when making bread with a starter or sour? What about a bread that sits and ferments for 18-24 hours (like Jim Lahey's no-knead rye bread)?
I'm almost at the point where I will switch back to regular granulated salt for baking. The pastry chefs/bakers I've worked for used kosher salt but as Mike has pointed out (and I think Kid Pizza too) sometimes that doesn't completely dissolve in baked goods.
Any reason to not add salt to my wet ingredients instead of my dry?
And Mike is spot on about salting. I stopped watching Top Chef because of their craziness about proper salting. Here we are making food for several hundred people with widely varying palates and the food is supposed to be seasoned to everyone's individual tastes.
Most baking books I have suggest things to do with vanilla beans after you've used them for their primary purpose. Another one is to put them in sugar and make vanilla sugar.
Not bad. Here in West Hartford they run between $5-$6. In New York at Grand Central they were about $6.50. More competition in NYC...
Wise Sons is in the Mission District.
I'm with you. Mike has done us a great service creating and maintaining this site in addition to all his cooking, baking, and restaurant wisdom.
Thanks Mike.
I heard back from Ziggy Gruber of Deli Man. The challah we saw braided at the end was not from his deli but from Wise Sons. Mr. Gruber suggests going to - you guessed it - Secrets of a Jewish Baker and that will show how to braid it the way a Jewish deli should.
I LOVE Bob's Red Mill Cake Flour. It's just becoming hard to find. Last time I had to order it online and one of the bags spilt open in the shipping box.
But they are a very nice.
BA, what is the difference between the Irish whole meal and whole wheat? Thanks
I remember going to a McDonald's that had a library in it. It was in Stockholm and was the only place our co-workers could think to take us for food after 10:30 at night.
The one on Clark was the one I was thinking of. Driven by many times but never stopped inside.
When I lived in NH there was a Shakey's. They had a piano AND a banjo. AND best of all for young men they had an all-you-can-eat pizza buffet.
We started to pick up take out when a pizza place opened up a couple blocks from our house and my mom did the math and figured out it was a cheap or cheaper than frozen pizza and much better.
Once we all left home pizza was our go to meal for the Wednesday before Thanksgiving. Not being a turkey lover I always liked this because I had leftover pizza for Thanksgiving. We had two stuffed pizza places in our neighborhood - Giordano's first and then Eduardo's. We were more of a Giordano's family. They are still a favorite and I am happy Derek Rose helped rescue them from bankruptcy.
I've never been to an experimental McDonald's. There used to be one in Water Tower place that had table service. I do not know if it is still there and if it is if it does. There is another, giant McDonald's a few blocks away that is experimental but I've never been there.
There are places that make pizza in production lines. Ever been in the back in a Domino's? I'm not sure what they do now but they used to have an assembly line. Doughs were passed down and received sauce followed by cheese followed by toppings and then into a rolling oven.
It was kind of cool but the results were not great.
I made carnitas this week. It's been a long time since I made it. We've had two meals from it so far and I think I'll get at least one more lunch out of it but my 13 year old is an eating machine.
I mixed it with this neat rice mix from Trader Joe's on Sunday night and last night with broccoli.
The pork butt was actually pretty fatty despite having been "trimmed". I may have to find a different place to buy my meat. Costco has very nice quality but I do not have enough freezer space for the quantity.
I made a six strand. The first half was good with width and height. Then I started stretching the strands to make it longer which was a mistake and made the second half too long and thin.
I also flipped it upside down after 20 minutes of baking and as well as tenting it, to keep the top from browning too much.
It has 18 golden delicious apples!
This is not new. When I lived in Seattle a number of restaurants open with tavern licenses instead of bar licenses. The differences were that taverns could only server wine and beer and no one under drinking age was allowed inside. They could keep out kids but blame it on the state. That was almost 20 years ago.
Looking at the pictures there are definitely subtle differences in shaping. There are also differences in the glazing. One from a bakery called Bien Cuit is very different in appearance. According to their website "bien cuit" means well done and their crusts are dark and caramelized.
But there is also a sameness to them too. I've sent an email to Ziggy. I'll let everyone know if and when he replies.
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