That's part of what is so fascinating about baking, you can do everything right and it fails, you can do everything wrong and it comes out great.
I got Diane a hot roast beef sandwich (bread, meat, mashed potatoes, gravy) from a local restaurant, because she's having some issues with stuff like seeds in breads getting stuck in the socket from her tooth extraction last week.
I'll have some kind of sandwich, I guess.
I'm making more Banh Mi hard rolls today, about 55 grams per roll, with about 7% medium rye flour and 7% whole wheat flour in the mix.
I canned 2 quarts and 4 pints of tomato relish this evening, and all 6 sealed.
Sandwiches on Banh Mi bread again tonight. That's really GOOD bread for sandwiches!
I bought a Midea dual refrigerator/freezer unit from Lowes in March of 2024 ago when our basement fridge failed, so far I've been pleased with both as a fridge and as a freezer. I currently have it in freezer mode, because we needed some work done on our kitchen freezer last month, but I'll probably switch it back to refrigerator mode in a few weeks once I've finished sorting through what's left in it to decide if I want to put it back in the other freezer or throw it out.
Some of the bigger tomatoes are finally getting ripe, so we had tuna fish salad in a tomato tonight.
I picked about 15 pounds of tomatoes today, plus ones from over the weekend, so I'll be starting a batch of tomato relish soon.
Eventually they'll eat the seeds, if nothing else. That was true even for the Crenshaw melons I grew a few seasons ago. Squirrels really love pumpkin seeds.
The last two batches of the Banh Mi rolls that I made were the original formula, I think the next one will have a total of perhaps 15% rye and whole wheat flour in the dough, just to see how that affects things.
We had sandwiches on the new rolls. The hard rolls look a lot like the ones I had in NYC years ago, this is the first time I've made any that were just shaped as small hard rolls.
I warmed one up a little and had it with some Brummel & Brown margarine, it went well with the Beaujolais-Villages wine I'm drinking this evening.
The rolls I had in NYC so many years ago were on Beaujolais Nouveau Day, so this seemed like a good paring for tonight.
Yup, tasted great, too. They're always best the first day.
Today's breads. One of the Banh Mi rolls popped open a bit because I didn't get the seam on the bottom.
I'm making another batch of Banh Mi bread:
8 hot dog buns, 55 grams each
5 hard rolls, 55 grams each
3 Banh Mi rolls, 100 grams each
I haven't ordered any supplements from them, but I know there are some supplements available from Azure Standard.
