[RiversideLen]

Thanks everybody.
Mike, I agree, you can't let the pumpkin shape roll rise as much as a normal roll. I wanted to bake all the buns in the same pan, at the same time, so they rose more than they should have.

[RiversideLen]

I made my usual bun recipe today but I made, or attempted, 4 different shapes.
First, I made traditional buns with KAF's Everything Bagel topping.
Then I made basket weave buns. Two successful shapes.
Attempted Kaiser rolls using the stamp. Instead of turning them upside down to rise, I let them remain rightside up. That caused the sections to rise up and form spikes. There's a reason for turning them upside down to rise and now I know why.
Finally I attempted the pumpkin shape. Maybe with practice but I am not happy with how those turned out. The string cut into the rolls plus I didn't get the spacing right. I probably won't try those again.

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[RiversideLen]

Got it, just took a guess.

[RiversideLen]

I had a roast pork sandwich.

[RiversideLen]

Mike, I could have noodles/pasta 7 times a week, lol.

BakerAunt, I think the sweet potatoes from the farmers market get tender faster because they are more fresh.

Tonight I had left over pork roast and I made roast potatoes in the cast iron skillet with duck fat. A baked apple, Brussels sprouts and a little carrot rounded it out.

[RiversideLen]

Saturday I made a pork roast and acorn squash stuffed with an apple. Instead of chopping up the apple like I used to do, I just cored it and popped it into the squash. Sprinkled some brown sugar with cinnamon in the apple. Came out pretty good.

[RiversideLen]

Saturday I made sandwich buns, not my usually recipe, a simple recipe involving bread flour, whole wheat, water, yeast, sugar salt and a little olive oil.

[RiversideLen]

If I try it, and I may, I'm going to just use the technique with my recipe. I was thinking about using either olive oil or grape seed. I'm not sure I'll do the stem.

[RiversideLen]

I baked a chocolate cake from a box mix. Frosted it from a can. <hangs head in shame>

[RiversideLen]

I made pizza yesterday and today.
I made enough dough for 3 dinners and one lunch (smallish thin crust). I used 100 grams each of rye, whole wheat, semolina and bread flours. A teaspoon of sugar, 1/2 tsp of salt and 1/4 tsp yeast and 270 grams of water.

[RiversideLen]

I never knew it was called oysters until I saw it referenced in the French movie, Amelie

[RiversideLen]

I missed it too.

[RiversideLen]

Yes BakerAunt, I am interested.

[RiversideLen]

BakerAunt, do you have your pumpkin pie recipe posted?

[RiversideLen]

Joan, next time you make pizza dough early in the day, consider reducing the yeast (by a lot), that way you won't have to watch it and punch it down. When I make pizza dough, I only use a rounded 1/4 teaspoon. I also use cold water. Not only won't you have to punch it down, the crust won't bubble up when it's baking. This is a technique I got from America's Test Kitchen when they were doing NY style pizza.

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