[Mike Nolan]

The ones that are more dough-like can be made without rings, but they won't have tall straight sides. The ones that are more like pancake batter cannot be made without rings.

[Mike Nolan]

I don't want to pay for a handful of streaming services, cutting the cable often turns out to be more expensive IMHO (and you still have to have high speed Internet from SOMEONE to use it.)

[Mike Nolan]

Raisins, rum, sour cream, nuts...apple pie is always good. Just keep those raisins away from your dogs!

There's just one piece of last week's strudel left, my wife was asking about whether I could make a smaller strudel since there's just the two of us, but this one is going fast enough I don't see that as necessary. (I thought it could have used just a little more dough relative to the amount of filling, one more layer, perhaps. Maybe I can stretch the next one out a bit more.)

[Mike Nolan]

Yeah, and if I had 150 hours, or even 1500 hours, I couldn't come close to making something like that!

I do have to admit to not having a clue as to what the Madalorian was, though.

[Mike Nolan]

Celery salt is a standard component of a Chicago-style hot dog, along with a poppy seed bun and that day-glo green relish that you really can't find outside of Chicago. Peppers are optional.

[Mike Nolan]

With 26 ounces of flour, will your Zo be big enough to handle it?

I wound up buying a 50 pound bag of semolina for well under half the cost per pound of local suppliers, when they had it on the shelf. I put about half of it in the freezer.

[Mike Nolan]

A few years back pumpkin pie puree was pretty scarce in the stores here in Lincoln, I've seen plenty of it this fall. I'm not fond of pumpkin pie, my wife sometimes makes crust-less pumpkin pie (ie, just the filling)

[Mike Nolan]

I have the 4x4x13 pan, plus a much smaller one that I haven't used yet.

I'm using a variant on the Austrian Malt bread recipe for the full-sized Pullman pan:

Pre-ferment:

6 1/2 ounces semolina
6 1/2 ounces bread flour
12 ounces lukewarm water
1 teaspoon instant dry yeast
2 tablespoons sugar

Stir and allow to sit for 60-90 minutes, it should be very bubbly by then.

Add:

6 1/2 ounces semolina
6 1/2 ounces bread flour
(It helps to add this flour in several steps to avoid a flour cloud.)

4 tablespoons Carnation malted milk powder
2 teaspoons salt
4 tablespoons melted butter
1-2 ounces cool water

Knead until it passes the windowpane test. Dough should be slightly tacky but not sticky.

Bulk rise 60 to 90 minutes
Shape and put in greased Pullman pan
Allow to rise for at least 60 minutes. (I leave the lid off for the first 45 minutes, putting the lid on when I start the oven pre-heating.)

Preheat oven to 375.

Bake for 15 minutes, rotate, bake for another 10 minutes, then remove lid and bake for 10-15 minutes until internal temperature is 200 or higher.

Remove from pan and cool completely before slicing.

I wind up cutting it into 3 parts and freezing at least two of them, as with just two of us that's a lot of bread.

[Mike Nolan]

One of the reasons I bought the stainless steel work table (at Sams) is so that I'd have some dedicated space that I (hopefully) won't clutter up. It's on wheels so I can move it out of the way if needed, it also makes cleaning up under it easier. I probably need to get some more light in that area, I've got a lamp from Ikea I could assemble and use. Our kitchen is VERY well lit, by design.

With the wheels on the surface is about 39 inches off the ground, which is actually about the right height for me, our kitchen work surfaces are 33 and 36 inches high (they were sized for my wife, who is much shorter), I wind up bending over more than I should.

[Mike Nolan]

I think we're having stuffed peppers for supper tonight. I had initially planned them for yesterday, but the bagels were so fresh and tasty!

[Mike Nolan]

I'm making semolina/malt bread in the Pullman pan again today.

[Mike Nolan]

Yeah, I suspect it'll just be the two of us for Thanksgiving as well, the original plans were to go to a family gathering up in Omaha, and I would have planned on making at least one apple pie for that, possibly two pies.

Hopefully our son and his family will come visit at Christmas. Kind of depends on how locked down things are by then.

[Mike Nolan]

I've seen a couple of copycat recipes for Outback bread, which one are you using?

[Mike Nolan]

Great to see you posting here.

I need to make bagels and another semolina/malt pullman loaf. The bagel dough is rising, I may wait until tomorrow to make the semolina/malt bread. Last time I made it with 26 ounces of flour (50% semolina), that seemed to fill the pan while producing a slightly more open crumb, so I'm probably going to do that again.

[Mike Nolan]

This chart was developed primarily with a butter-based recipe, but a shortening-based crust should have roughly the same weight. I've not tried an oil-based crust, I don't know if it has more or less oil relative to the amount of flour.

A cream cheese crust, like Rose Levy Beranbaum's crust, is heavier than a butter-based crust. And some people like their pie crust thicker or thinner than others, 1/8" seems to be the thickness most authors recommend. When I make a hot water crust for a pot pie, I think it is thicker than my regular pie crust, so it is heavier as well.

If you know how much pie dough you use for one size pie pan, you can weigh it and compare it to the weight in the chart for the appropriate size, and that'll give you your own standard weight that you can scale up and down.

Let's say you make a 9 inch bottom crust for a normal depth pan with 1/2 inch added for fluting, which becomes a chart entry of 11 1/2 inches. I used that as the standard because I found a lot of recipes for 9 inch bottom crusts. The chart sets that at 9 ounces. Weight the empty pan and then weigh it again with the finished bottom crust. If the trimmed weight of your crust come out at, say, 10 ounces, then you know you need to increase everything by 11%.

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