Mike Nolan
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Measure the interior of the pan and that sets an upper limit on the size of bread you can bake in it. I can get about 20 ounces of dough in my Dutch oven. It has an interior diameter of about 10 inches and an interior height of about 5 1/2 inches. (I seem to recall it was 4.5 quarts.)
I think I could get a boule with about 24 ounces of bread dough in it. You don't want it so big it touches the sides.
I wound up baking the sweet potato, the sweet potato pie is in the oven now. So far today I've:
Helped my wife make a Germans Sweet Chocolate Cake for a friend's birthday.
Made 16 hard rolls (12 for tomorrow) I scaled the recipe I used last week up to 16 and added about 3/4 of a cup of triticale flour to it. Not sure I can tell its there.
Made 50 chocolate meringue cookies (using up the egg whites from the frosting for the cake)
Blind baked two pie crusts
I have the sweet potato pie in the oven now, I'll do the pecan pie later this evening in the 2nd blind baked pie shell.
November 24, 2021 at 9:31 am in reply to: What are you Cooking the Week of November 21, 2021? #32144If your sun dried tomatoes were in olive oil, it is solid at refrigerator temperatures. Corn, canola, safflower and soybean oil (or generic 'vegetable oil') are not.
Taking it out for a half hour would probably have softened it up again.
They had an open house at the hydroponics lab at UNL today, I saw some interesting student projects for making inexpensive hydroponics setups using things like PVC pipe or plastic roof gutters. I may have to try the latter for lettuce. They use rock wool cubes for starting the seeds then just put them in the gutters filled with pea gravel and a bucket of water with nutrients and a circulating pump.
I'm making Reinhart's marbled rye bread (from BBA) today, just so I have fresh rye bread to go with ham and leftover turkey over the weekend.
However, King Arthur has discontinued their powdered caramel color. I can order it from the Great American Spice company, but shipping is almost as much as the product, so I'll probably wait until I have a few other things I need to order from them.
November 23, 2021 at 6:25 pm in reply to: What are you Cooking the Week of November 21, 2021? #32130My plan is to take the turkey carcass and make a big batch of turkey stock, then use some of that instead of chicken stock for potato leek soup early next week.
I've seen plenty of fresh and canned cranberries (are they REALLY the same fruit??) and lots of canned pumpkin as well. But I'm doing a sweet potato pie because I can't stand pumpkin pie. (I might have a little sweet potato pie, if only to see if it boiling the potatoes instead of baking them makes much difference, but I'm also making a pecan pie for those who don't like savory/vegetable custard.)
BTW, Susan Purdy has this useful rule: 1 pound of raw peeled sweet potatoes = 2 cups of mashed sweet potatoes.
Equal parts of AP flour, shortening and vegetable oil is the same recipe that King Arthur uses. This recipe has been around for a long time.
November 23, 2021 at 12:15 am in reply to: What are you Cooking the Week of November 21, 2021? #32120We had cheese tortellini with a can of diced tomatoes for sauce.
I planted 11 pods from Aerogarden, all of them have sprouted. I also planted 13 self-planted pods. I put in 2 pods of spinach. One of them has sprouted, the other didn't so I reseeded it the other day. These seeds were from last season.
I also did 6 flat leaf parsley and 5 buttercrunch lettuce, but in both cases the seeds were from 2017, so they might have been too old and dried out. I've replanted those with fresh seeds (same types).
Almost time to start a new gardening thread for 2022. 🙂
November 21, 2021 at 7:14 pm in reply to: What are you Cooking the Week of November 21, 2021? #32114We had take-out oriental.
Oh, I should check how much rye bread I have in the freezer, I may need to make some of Reinhart's marbled rye bread, since I'm doing both a turkey and some (presliced) ham for Thanksgiving.
November 21, 2021 at 7:07 pm in reply to: What are you Cooking the Week of November 21, 2021? #32112If it was going to be warmer, I'd think about doing the turkey on the rotisserie, that makes for a nicely done and tender bird. But the high is supposed to be 41. Brrrr. And I'm not sure my rotisserie motor can handle an 18 pound bird.
November 20, 2021 at 6:14 pm in reply to: What are You Cooking the Week of November 14, 2021? #32102We're having some chicken noodle soup from the freezer and a salad.
As Cass has written, bleaching flour weakens the gluten structure. So it is good for things that don't need a strong gluten matrix, like cookies and shortbread. I prefer an even lower protein flour for pie crust, I found I can get Bob's Red Mill unbleached white fine pastry flour (not the whole wheat one) at Natural Grocers at a much lower price than King Arthur unbleached pastry flour (under $6 for 5 pounds vs $9.95 plus shipping for 3 pounds), so that's what I'm currently using.
This time of year stores here tend to have a lot of sales on flour, it's always bleached, either house brand or GM. You have to look harder to find the unbleached ones.
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