[RiversideLen]

Today I made salmon patties, I haven't had those in a long time. Have enough left for tomorrow's lunch.

[RiversideLen]

Thanks Baker Aunt. It looks like something I can do. I've never made crackers before. I'm putting it on file on my to do list.

[RiversideLen]

BakerAunt, I don't have that, and yes, I would appreciate it if you post it.

[RiversideLen]

I've baking my pizzas at 500 degrees, I use the parchment from KAF, I pull it out after 2 minutes, you can see from the baked pizza pic I posted, it gets toasty after 2 minutes.

Sometimes I make a simple sauce out of tomato paste, I thin it out to the desired consistency with water, put a little garlic powder and oregano in it and sometimes a teaspoon of olive oil. It comes out pretty good.

[RiversideLen]

Both interesting articles. Suddenly I have a taste for brownies.

[RiversideLen]

The pizza tastes great, just like pizza. The tomato sauce, toppings and cheese are the main flavors. Rye without the addition of caraway seeds is pretty mild. I haven't used seeds in rye in years, my rye breads are mild in taste. I also go easy on salt in my breads and that might help to tone down the flavor of the grains. Or who knows, maybe my taste buds are fried, lol.

Interesting article on Ron Santo's pizza place, Aaron, I didn't realize he had a chain of them. I know the ball players back then didn't earn anywhere near what they get today. So earning a few bucks on the side was probably important. They had Ron Santo pizza in Wrigley Field in the '60's, for a while. They were limp individual serving pies, I'm sure they weren't anything like the pies in his restaurants or the frozen pies at the grocer, I'm sure Mr. Wrigley dumbed them down in order to create maximum profit.

[RiversideLen]

Mike, that pizza pan looks interesting. What is the max temp it is rated at?

[RiversideLen]

I took a third of my rye pizza dough and rolled it out thin. Topped it with jarred pasta sauce, fresh mushrooms, chopped, ground beef, mozzarella and Mexican cheese.

There it is unbaked so you can see the pale color of the rye dough.

I baked it at 500 degrees on a baking stone with parchment paper. I slid the parchment out after 2 minutes and baked the pizza a total of 6 minutes.

It was good, really can't tell it's rye.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

Thanks Rascals.

I've had a few slices of the Rye Raisin bread and I like it a lot. I'll be making that again.

I have a bag of rye flour that is fast approaching it's best use by date so I'm looking for ways to get it used up. Today I decided to incorporate some rye in pizza dough. It's something that I've thought about before but haven't done until now. I used 1/2 cup of each, rye, semolina, bread and white whole wheat flours, a quarter tsp of salt and yeast, a tbsp of olive oil and honey, hydrated at 69%. I've had it proofing at room temp for a few hours, I will soon put it in the fridge and will use half of it tomorrow. I'll report back.

[RiversideLen]

KAF has a recipe for Chewy Semolina Rye Bread, it looks like a decent recipe but I wanted a rye raisin bread so I modified it into Chewy Semolina Cinnamon Raisin Rye Bread (that's a mouthful to say). I omitted the onion, added a teaspoon of cinnamon, a cup of raisins, subbed 2 tablespoons of honey for the one tablespoon of sugar and used hazelnut oil instead of olive oil. It's fresh out of the oven so I haven't sliced into it yet.

You may have noticed I like posting pics, I hope that's OK. I also like seeing how other people's things turn out, and you know, a pic is worth a lot of words.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

I stay signed in as long as it lets me. As long as no one else uses or has access to your computer I don't see a problem with it.

[RiversideLen]

Bronx,

I haven't detected any dill taste. It does have a very subtle pickle aroma. I only used 2 ounces of pickle juice. I don't know that I'll do it again as I don't detect any difference in taste. Maybe I'll experiment a little more with it. I saw a KAF recipe that uses 3/4 cup of pickle juice and dill and mustard seeds. The key to the pickle juice might be adding in the seeds.

As far as shaping, I make boules in a manner to create surface tension, as explained in Peter Reinhart's Bread Bakers Apprentice, then I flatten them and then let them rise. I bake them in a bun pan, I have found they bake up better that way.

I use this pan.

[RiversideLen]

I've never tried the convection for baking. My oven instructions says the convection baking mode is useful for baking simultaneously on two different racks, for example cookies. I doubt it would be good for breads or muffins. But I usually use the convection roasting mode for meats or roasted vegs/potatoes. A shallow roasting pan is recommended so to expose as much of the food surface to the air. A deep roasting pan would mitigate the effects of the convection. I wouldn't use it for a casserole either unless the primary objective is to brown the top. But it's great for meats, you get a nice crispy exterior and a juicy interior.

[RiversideLen]

I baked the rye bread today, the one which I used some pickle juice in the dough. It made the dough smell nice. I turned it into sandwich buns (my fav kind of bread), I get 9 buns out of this recipe, 96-97 grams each, pre baked weight. I ate one of them, it was hard for me to tell if the pickle juice made any difference because I had a meatball sandwiched in it. But they came out nice. Pickle juice certainly didn't hurt it.

Attachments:

You must be logged in to view attached files.

[RiversideLen]

My birthday is chocolate chip day, SCORE!!!

[Author]

Posts