[Mike Nolan]

I'm making a batch of oatmeal crisps using M&M's tonight.

I haven't figured out why when I make these cookies with M&M's they come out flatter than when I make them with chocolate chips.

[Mike Nolan]

We had hot dogs for lunch on the Banh Mi from yesterday. They did soften up a bunch overnight, as expected, but the YouTube video says 5 minutes in the oven will make them nice and crisp again. Didn't do that for lunch, but probably will next time, Diane liked the crunchy exterior and so did I.

[Mike Nolan]

Be sure you get one that is garage-ready, sometimes if it is too cool in the winter they don't regulate their temperature well.

[Mike Nolan]

I made burger and hot dog buns from the Banh Mi dough (see baking thread), and then made a batch of Sloppy Joes for supper. (Found a garlic-free sauce powder which got added to some sauteed onions and red peppers, plus some tomato sauce.)

[Mike Nolan]

We bought a little countertop icemaker because our big icemaker isn't working again. It might be fixable or it might be time to think about a new one, but the little one will get us through the next few weeks.

We also had our two-year defrost timer failure on our SubZero freezer. :sigh: They're seeing if a different maker's plug-compatible defrost timer might be more reliable, should be installed on Monday.

[Mike Nolan]

Made another batch of the Banh Mi dough, divided into 12 pieces (about 64 grams each raw, 55 or so grams baked)

I made 4 as burger buns (sesame seeded)

And 8 as hot dog buns (poppy seeded, of course)

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[Mike Nolan]

We had sandwiches--and hot dogs--on the banh mi buns I baked.

[Mike Nolan]

The more we talked about using them as hot dog buns, the more we had to try it--tonight.

Oh, the sacrifices we make for our art.

Pretty darned good! As Diane said, if they keep well we may never need to buy hot dog buns again.

I made these 9 to a batch, for hot dog buns 12 might be a better number, and they'd wind up pretty close to commercial hot dogs buns for carbs per bun. I might have to try them in my silicone hot dog pans.

So to see how well they keep, we stuck one in the freezer, another in a bread bag and the other 3 in a clear plastic box (actually a shoe box but we've been using it as a breadbox, though I'm not sure it's food-safe plastic so I put them on paper towels. I was looking at a bread box on Amazon earlier today, that might be on order soon.

Now I want to try them with some Chicago Italian Beef!

[Mike Nolan]

Laminated doughs are usually a lot of work, having a laminator makes it easier, though.

[Mike Nolan]

More pictures. They're very light, 85 grams of dough per roll and about 61 grams baked weight.

Flavor is pretty good, but does it compare with the rolls I had 30 years ago? Yeah, I think it's in the ballpark, with practice and maybe a little tinkering of the recipe could be even better than that taste memory.

This sandwich really needs some pickled vegetables, though.

Might make good hot dog buns, too. It will be interesting to see what they're like tomorrow, will they soften?

This recipe goes on the 'try again soon' list.

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[Mike Nolan]

I'm baking my first attempt at the banh mi recipe I posted a link to the other day.

Having some issues, and I have one concern about the recipe (seems like it doesn't use enough salt, at 0.44% of flour weight), but they're out of the oven.

I did make them a little smaller, 9 rolls to the batch, rather than 6. I don't think that's a factor. I will probably need a bigger or at least a second baguette pan if this recipe goes into the repertoire.

My dough didn't look as nice as the one in the video, and it didn't slash decently, either.

But if it has the right texture and taste, all is forgiven. Now I need to wait 10 minutes to see if they make crackling noises as they cool (I am hearing some crackling.)

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[Mike Nolan]

Never made butter swim biscuits, wasn't familiar with the term. I've almost given up on making biscuits because my wife always seems to prefer Bisquick ones over my home-made biscuits for things like creamed tuna on biscuits.

Her reaction to 'butter swim biscuits' was: sounds tasty. Not sure if that'd be her reaction if I actually made some though. Summer isn't really biscuit weather for us, this idea might have to sit on the shelf for a few months.

[Mike Nolan]

The color is great (again), the epis held shape fairly well but the slashing on the baguettes didn't go so great, won't affect the flavor a lot, though. Not sure if that means the dough was overproofed or underproofed.

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[Mike Nolan]

The first two pointage en bac loaves, one baguette, one epis, were very good, nice color, an open crumb, excellent flavor. (Could have used a little more salt, possibly, but they're both gone.)

This recipe is one that bakeries and restaurants can use, making up large batches of dough and baking them off as needed throughout the day.

[Mike Nolan]

I mixed up the dough for pointage en bac this evening, will bake some tomorrow and the rest on Sunday morning. No long kneading, mix until shaggy, 3 sets of stretch-and-folds over the next hour, then into the fridge overnight.

Pointage En Bac / Slow Rise Baguettes

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