[RiversideLen]

I made my buns again, determined to get the Kaiser stamp right. So, I divided the buns between regular buns with the KAF Everything bagel topping and Kaiser buns. I let the Kaiser buns rise upside down and turned them right side up for the last 15 minutes.
I didn't get the kind of separation that I should have gotten but they didn't turn out bad.

• This reply was modified 5 years, 12 months ago by RiversideLen.
• This reply was modified 5 years, 12 months ago by RiversideLen.

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[RiversideLen]

I roasted a chicken using a vertical roasting rack (think about beer can chicken). Also made roasted potatoes and an apple stuffed acorn squash.

[RiversideLen]

Chicken parm with pasta, broccoli and carrot.

[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.

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