[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.

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[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.

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[RiversideLen]

My birthday is chocolate chip day, SCORE!!!

[RiversideLen]

One of the things I like about electric burners is I can set the heat on the minimum setting, for example for cooking rice, and I don't have to worry about the flame going out. I also like that on a smoothtop there are no burner wells for dirt or grease to hide. What I don't like it i have to be careful about boil overs.

One thing to keep in mind is that features that one person hates might be loved by someone else. I suggest you make a list of the things you like about what you currently have, what you wish you had and what you don't want. It might be a struggle to find the prefect stove/oven/cooktop but it's good to have a roadmap.

I bought a new electric oven last year. It has 2 self clean options. The steam clean option is relatively low heat, what you do is pour a cup of water on the oven floor and then start the cycle, after a short while it's done and then you wipe it up, it's for helping clean up grease spills on the oven floor. So even if you have reservations about the regular self clean cycle, you might like the short steam clean cycle. The other thing I especially like is that the bottom heating element is hidden, so the oven floor is free and clear. It makes wiping up so much easier. My oven also has a convection cycle, 2 actually, one for baking which makes the temp adjustment for you, and then one for roasting. Convection roasting is the one I love.

[RiversideLen]

I remember Ron Santo's Pizza but I don't think I ever had it. I was/am a big Ron Santo fan but I was just a kid back then and my opinion didn't carry too much weight, lol.

[RiversideLen]

Joan, I looked that up, it doesn't look like they cut back on the salt. Looks like a good recipe. KAF has quite a few rye recipes, maybe I should make it my quest to try them all, lol.

[RiversideLen]

I thought about the salt too. I decided to go ahead and try it, but only use 1/4 cup. Total water volume is 10.5 ounces.

[RiversideLen]

Has anybody used pickle juice in the rye bread dough? I have an empty jar of pickles and am thinking about using the juice in the starter.

[RiversideLen]

I'm pretty sure just about every food item has it's day.

[RiversideLen]

I didn't have pie on this pi day but I'd like to make amends, let me know when cake day comes around.

[RiversideLen]

BA, I'm glad you made it to your destination safely. Tuna casserole sounds good, I haven't had one of those in years.

[RiversideLen]

Growing up in Chicago I have learned how fortunate I was as far as pizza was concerned. The further I would be from Chicagoland the worse the pizza got. Now I understand why mediocre franchised pizza can be so successful. The thing that amuses me is when you hear people talk about Chicago style pizza they automatically think about the deep dish pie. I believe most Chicagoans eat thin crust. Of course I do like a properly made deep dish pie too. My first experience with deep dish was My Pi on Sheridan Rd across the street from Loyola University.

5 styles of Chicago pizza? I can think of thin (varying degrees of thinness), stuffed and deep dish. There is thick crust sometimes called pan pizza, something I have never cared for, so that makes 4. What else am I missing?

To me the thing about pizza is, regardless of style, the crust, sauce and toppings all have to be good, if any one of those lets you down then the pizza is a failure. I strongly agree with the slow rise method for pizza dough. I have been using the America's Test Kitchen recommendation, which is to use very cold water, a bare minimum amount of yeast, ferment in the fridge and do it all at least 24 hours in advance.

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