As long as you only use it to rise dough, I would think hand-washing it would be quicker and sufficient.
I remember buying bakery breads that had a light dusting of flour on them.
As I understand it, the flour affects how the crust forms, because it draws some of the moisture out of the surface.
It can also be used for decorative effect.
I made about 1100 grams of apple pie filling today from 10 Jonagolds. I'll probably make an apple pie with them, either this week or for Thanksgiving.
I'm making a pot roast with a 7 bone chuck roast, and it smells wonderful.
If you google it, there's a lot of mixed opinion on whether Vaseline is good for burns. Several MD sites recommend against it.
Aloe is good for burns, too.
One year past the date on the label works for most foods, but not really acidic ones. Recently we were having some ham and found the only can of sliced pineapple we had was dated something like 2016. My wife opened it, but it smelled metallic so she tossed it.
I suspect the pumpkin is OK, but you might plan to have another can on hand if/when you decide to use it.
I suspect she meant 25 seconds, not 25 minutes.
Stay safe, Joan!
Sorry I'm late to the topic, but Hamelman's soft butter rolls are excellent. My personal favorite for dinner rolls remains Parker House rolls, but they're a lot of work.
I still see maple syrup labeled as grade B here in Nebraska, too. This was a case of government taking action that wasn't necessary, IMHO.
I made the Clonmel Double Crusty bread in a Pullman pan today, I used around 26 ounces of flour and it didn't quite fill out the corners on the top, so if I make it again I'd probably increase the flour by about an ounce. I'm going to use most of it for croutons.
I'm getting ready to make a pot of potato leek soup for tonight.
I made two loaves of semolina bread today, using the Hamelman recipe, though I did use butter instead of olive oil.
I need to make some more bread in the Pullman pan for croutons, I may make the Austrian malt/semolina one or I may use the Double Crust bread recipe that Paddy posted years ago, I just have to figure out how much dough to make. I'm guessing the full recipe (32 ounces of flour) would be too much, because that dough rises a lot.
The temperature here dropped about 30 degrees between 10 AM and 5PM, it's now in the mid 30's and raining, with a winter storm watch.
Today was leftovers (meatloaf and baked ham), and tomorrow probably will be, too.
