cwcdesign
We had cheeseburgers on the grill with the Cheese Burger Buns I made earlier today. They were the most perfect burgers I’ve ever made. We had tomatoes from the garden and sweet potato oven fries tossed with Penzey’s Tuscan Sunset seasoning
I guessed and got it right
Your loaves are gorgeous, Mike!
I made KAF no-knead cheese burger buns for our dinner tonight. They have cheese powder in them and I used a little bit of WWW. Since I hadn’t made them before, I used 2 teaspoons yeast (recipe said 2 1/4). Next time I’ll definitely reduce it. Made the dough in the bread machine without preheating. Recipe said to let them proof in the pan, but mine were ready in 30 minutes, then I baked them for 15 minutes and they were at 204. They look nice.
I tried to upload a photo, but my file was too big. When I get on my computer I’ll try again.
I made vegetable pad thai
Missed it
Will found a 5 pound bag of KAF white whole wheat at Harris Teeter on Thursday - I was shocked and pleased.
cwcdesign.
Mine often come out at around 195-200 even at shorter times than the recipe calls for. My oven runs about 14º high - that's one thing I like about an oven where you can digitally set the temperature. I also check 5-10 minutes before any recipe says it should be done.
Last night it was Will's turn. He made buffalo cauliflower, baked sweet potato fries, with carrot sticks and a sliced fresh pepper from the garden. He made fresh salsa the day before and I made ranch dressing to go with. It was a throw together recipe that came out really, really well.
It helps to live in the South - got it.
Me too
Was just reading about the Cheese Burger Buns on KAF and someone asked the question about making the dough and then putting it in the fridge for a few days. Here was the response - similar to Mike's comment above.
"you could replace the bulk (or first) fermentation of 60-90 minutes with a longer, cooler rise in the fridge overnight. In order to stretch out that cool rise to several days, you'd need to drastically reduce the amount of yeast in the recipe to something like 1/4-1/2 tsp. Otherwise your dough will over-proof during that long rest in the fridge. Hope this helps! Mollie@KAF"
Makes sense since that's how I make my pizza dough from The Baking Steel.
Will was afraid the bread wouldn't be very good when I told him it didn't rise - even in its shortened state, he said it was really good. I also think I could have baked it another 5 minutes even though the temp was 190º
Grilled cheese and tomato on multigrain sunflower bread - since the bread is small, I may toast and then broil open-faced.
I made 2 loaves of Multigrain Sunflower Bread from KAF that I asked for help troubleshooting with in another thread. Lots of wonderful help.
The bread was good despite my problems. My Mom loved it and I will definitely make it again with modifications.
You’re right on all counts BakerAunt. I had the preheat off and though about and then turned it back on. Ironically, I usually only use it when my ingredients are cold and I had no cold ingredients for this recipe. That one I’ll excuse because of a brain fart after a long, hot day on my feet.
I also thought that next time, I would take it out after the kneading. Some white whole wheat would be a great addition to the recipe - I plan on that as well.
My mom really enjoyed and after having 2 pieces as part of my lunch it’s a definite keeper - I do think the overnight in the fridge helped with the flavor and I’m glad I only used 25 grams of sesame seeds.
I got it right!
