Forum Replies Created
-
AuthorPosts
-
We had fish with broccoli tonight.
First taste test of the ice cream sandwiches: The cookie is too thick and not chocolatey enough. I think both of those can be addressed by using a different cookie recipe, the mix is disappointing, but it wasn't the reason I bought the press.
Today the temperature isn't supposed to get much above the mid 80's, so I'm doing some baking.
I'm doing another set of baguettes and epis, they'll be baked later this evening, the dough is still in bulk proof. I bought some micro-perforated plastic baguette bags, they should work more like paper bags, though that probably means the baguettes need to be eaten within a day or so.
I'm also making the chocolate cookies for ice cream sandwiches. I bought a Norpro press to make them a while back from The Prepared Pantry, it came with a cookie mix package, and I'm making that. The mix came with a parchment template, the dimensions of which didn't match up with the instructions on the size of the individual sandwiches, but I think it was actually the right size and the instructions were wrong. I should have just measured the plastic cutter for the sandwich press. It means I only got enough cookies to make 9 ice cream sandwiches instead of 12, but the trim pieces are good for nibbling, and I was planning on cutting them in half so they're more like the size of the mini-sandwiches we've been buying at the store.
The cookies aren't very chocolaty for an ice cream sandwich, I think the chocolate mushroom cookie dough my wife makes might work better, but I'll reserve final judgement until I've had a chance to assemble and taste one.
The pattern the last few years here has been that it rains and rains for a month or more, then it stops, sometimes for weeks.
How do I know when the rainy season will start? It seems like it starts on the day I decide it is time to put my garden in. 🙂
The weather is cooperating today, so burgers on the grill.
I was planning burgers on the grill, but the weather wasn't cooperating, we've had over an inch of rain since early afternoon. Some nearby villages got over 4 inches in 3 hours.
So we had mac and cheese instead.
In Jeffrey Hamelman's book, he suggests putting butter on top of the soft butter rolls before they go into the oven. For hamburger buns made from that dough, he suggests brushing them with butter after they come out of the oven.
He doesn't specifically mention making seeded buns.
So, I tried putting butter on top of my burger buns after shaping, before the final rise, last night, then I sprinkled sesame seeds on them. I let them proof for close to 2 hours, the dough was just rising slower than normal, not sure why.
The seeds are all falling off, so that's definitely NOT one way to get the seeds to stick! I'm sure the buns will be tasty even without any sesame seeds left on them.
Bulgur wheat has been parboiled so it is partially cooked, I've even seen places that said it can be eaten without further cooking, though I don't know anybody who does that.
Cracked wheat has been cracked but not cooked.
So, they're similar but not identical.
I'm making hamburger buns tonight.
We had BLTs for supper.
It was mainly a channel issue. From the time wheat is milled into flour until it shows up on retail shelves can be several months. The flour has to be aged, bagged and shipped, all of which takes time.
The first part of the year is also the traditional down cycle for millers, it's when they do a lot of maintenance.
Wheat stocks reported by the USDA remained in the 'normal' range during that time period. I wonder if shipments overseas were down, though.
I thought there was an earlier thread on this, I remember something about they were especially interested in 'failed' starters.
I may start a batch of burger buns shortly, they should be ready to bake about when today's heat has let up.
I think the flour supply is getting closer to normal, I was at Costco today and they had a big pallet of 12 pound bags of KAF AP for $5.99/bag.
One of the things we learned in Scotland was that they're pretty strict about what you can call a scone there. You better pronounce it right, too. 🙂
-
AuthorPosts
