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We had sandwiches on the Banh Mi rolls I made yesterday. The paper bag in breadbox idea seemed to work, the bread was a bit softer than last night but not as soft as they would have been in a plastic bag and not drying out, either. Still one hot dog bun left. I'll see what it is like tomorrow.
5 minutes in the oven and they were just about as good as last night.
I decided to wait until this morning to make the relish, because by the time I got my bread and cookies done, I would have been up to 2AM waiting for the relish to get done enough to refrigerate.
I wound up with about 6 1/2 pounds of tomatoes, so it's about a 2/3 batch.
I made Banh Mi yesterday, increasing the recipe so I got 8 hot dog buns (@ 50 grams of dough) and 8 Banh Mi rolls (@ 80 grams of dough). I didn't add either rye or whole wheat flour to this batch.
Most of them went in the freezer. 2 of the rolls were for supper last night.
I'm trying an experiment I read online with some of them, I put them in a paper grocery sack and then in my bread box. That's supposed to help keep them from going soft and also from being so damp they mold in a few days. I'll let you know if it seems to work.
I also made a batch of oatmeal crisp cookies with M&Ms using a bit more flour and oatmeal, since the last few batches have been coming out pretty flat. These are more like the ones I make with chocolate chips, with nice air-holes in the middle, making them perfect for dunking in milk. I'm not sure why M&Ms would be that different from chocolate chips in this recipe, though.
Your pork sounds good, Len.
Today's tomato harvest, a little over 5 pounds, mostly Fourth of July still, but I am starting to get fruit from some other varieties.
My son gave a packet of 'purple' tomato seeds at Christmas, there are a few of those in the picture, too.
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You must be logged in to view attached files.Whole wheat doughs and breads are just denser, adding more water can help but higher hydration doughs pose their own challenges. Longer rise times seem to help, and IMHO pizza doughs benefit from extended rise times in general.
I'm sure I've mentioned it here before, but Azure Standard's 'ultrafine' flours seem to have fewer texture issues compared to more coarsely ground whole wheat flours. I went through a five pound bag of it in about a month, and I will be ordering more, possibly next month. (It takes a while for me to build up enough things I get from them to avoid the service charge.)
I plan to make peanut butter cookies later this evening.
There is such a thing as a white watermelon though I've never had one, so I don't know what it would taste like, but 'cucumber' probably isn't it.
I grew some Crenshaw melons a few years ago that were ones I'd heard about but never had, we tried one and the rest we left for the critters.
Your fajitas need sauce.
I had Italian Beef (from Portillo's) for supper, one sandwich on the Turano French bread they supply with their make-at-home kit (beef, gravy, peppers and bread), one sandwich on a Banh Mi roll.
The Turano roll held up better when I put the gravy on, but they bake them specifically for Portillo's, and I have heard from others who've made their own Italian Beef that getting bread that doesn't completely fall apart when wet is harder than getting the beef/gravy right. (A good slicer is a must, though, the beef has to be sliced really thin.)
My grandmother would probably have made watermelon pickles from it. You want the less-ripe part of the melon/rind for that, anyway.
Adding 6.6% medium rye flour to the Banh Mi dough made a noticeable change in the flavor, but if I hadn't known it was rye flour, I might not have guessed that, because it didn't look or taste like a rye bread. I may try going up to about 12% rye flour next time and/or put in some whole wheat flour. I think this recipe will be able to handle a lot of variants. :sigh: 🙂
I don't think adding the rye flour affected the texture much, though I did forget one step during the final proofing and I probably didn't do the shaping as precisely as I have before, as some of them popped open a bit. I don't think that will affect their ability to be used as hot dog buns, though.
Still crunchy on the outside and creamy on the inside, but this test does reinforce my original impression that the rolls I had in NYC 30+ years ago had some rye or whole wheat flour in them.
We had sandwiches on the Banh Mi rolls I baked today. I had some of the pickled daikon and carrots on mine, definitely changes the flavor profile. Diane had peanut butter and margarine on hers.
Making another batch of Bahn Mi dough, this time with 6.66% medium rye flour in it.
I've made lasagna using both types of dry noodles as well as fresh ones, which I usually parboil because they're easier to handle that way.
Maybe I just make LARGE batches of lasagna, but they all seem to take longer in the oven than what recipes say is needed.
It's been a long time since I've made peanut butter cookies or BLJ's molasses cookies.
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