[Mike Nolan]

In addition to the baking temp/time issue, there is one difference between the bulk quantities and the home quantities worth noting. It is 2% sugar in baker's math form, and the home quantity recipe correctly says .6 ounces, which would be about 4 1/2 teaspoons, but then it restates that as 1/2 teaspoon. This may just be a typo (missing the 4).

If you've got the 2nd edition of his book, see if these were revised. There is an errata sheet available for the first edition, it does not include the sugar discrepancy for this recipe. I also sent Jeffrey Hamelman a note on this.

I did coat it with sesame seeds, as suggested.

[Mike Nolan]

The semolina bread was good with tuna salad, my wife toasted hers, and had some with jam and some with peanut butter, she said they were pretty good, too. (It smells good toasted.)

I think this bread will be added to the repertoire.

It is a bit chewier than I might have expected, I don't know whether that's because of the semolina or because it used a pre-ferment. It has an excellent mouth feel, though.

[Mike Nolan]

I'm thinking I may make tuna salad to go on my fresh semolina bread.

[Mike Nolan]

They baked a lot faster than I was expecting them to (20 minutes at 450, with steam), the recipe said 35-40 minutes), but they sure look done on the outside and the internal temp was 206, so I took them out.

Now I have to wait for them to cool!

I'm hoping they'll be like the ones we used to get at McGinnis Sisters in Pittsburgh, which closed all its stores.

Followup: They're pretty good!

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[Mike Nolan]

I'm making the semolina bread out of the first edition of Jeffrey Hamelman's book (the pre-ferment variant) today.

[Mike Nolan]

Is there a UPS store within reasonable range? I find their prices to be better than either the USPS or Fedex.

[Mike Nolan]

We had ground beef stroganoff over toast

[Mike Nolan]

We had spaghetti with cheese toast.

[Mike Nolan]

I already use fairly heavy aluminum baking sheets (3/4 size, 16x22 and nearly two pounds each), I might try double-sheeting them or dropping the temperature a little.

[Mike Nolan]

We like them well enough that I'm sure I'll make them again, my guess is it'll be easier the second time around. I might make a little more of the filling next time around, but not a lot more.

Some of them got a little too done on the bottom, but they're just barely done in the middle, not sure whether to adjust the baking time, the temperature or both. (I baked them for 13 minutes at 425.)

Lightly oiling the parchment might also help.

[Mike Nolan]

They're tasty, the filling is kind of thin so it is not overpoweringly sweet, but there's sugar in the dough and in the pearl sugar, so it's a sweet bite, we think they'll go well with leftover chili for supper. The dough was easy to work with, I spread it out to a rectangle that was about 24 inches wide and 15 inches deep.

[Mike Nolan]

Shaping them is trickier than it seems, some came out looking pretty good, others look a bit lopsided, and the ends got a bit messy. They're a little bigger than I thought they might be, I got 14 of them from a half batch so they're pretty close to the size the recipe calls for.

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[Mike Nolan]

I'm making a half-batch of the korvapuusti today, though I did substitute cinnamon for cardamom in the dough.

[Mike Nolan]

Walker Brothers Original House of Pancakes in Winnetka IL serves a cinnamon roll like that, it takes a group to finish it!

[Mike Nolan]

There was an episode of Chopped a few years back where they gave the competitors a deckle of beef in the entree round. I think only one of them either knew the other name or recognized the cut. I wonder how many new foods or different names for them they've introduced to viewers over the years? I can think of a number of fruits and vegetables that I hadn't heard of before seeing them on the show, and I've probably seen about half of those in a store since learning of them, and I've tried a few of them, though none of them have made the list of things I buy regularly.

Food shows and the whole foodie community have made some cuts of beef that used to be inexpensive, like flat iron steak, as expensive as Porterhouse!

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