SteveH2508 Posted October 25, 2021 #12226 Share Posted October 25, 2021 5 minutes ago, TrulyBlonde said: Yes, this is a good one. I wonder what type of bread flour to use that I can get in the US that is comparable? I do make pizza dough and would love to make baguettes. 🙂 I reckon the type of flour and yeast are quite critical. When I publish my cheese straws recipe, you will notice that the cheese is crucial (strength 7 mature cheddar and parmesan). I fear you may struggle to get the right cheddar in the US (Canadian cheddar is probably OK though). 3 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 25, 2021 #12227 Share Posted October 25, 2021 42 minutes ago, SteveH2508 said: Griddle pan - check (gets a lot of use!) I have seen those triple baguette thingies around - should be no problem to source. Jeff - I am sort of 'taking one for the team' - I am sure other foodies are following this thread with interest. Can you taste this …. 6 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 25, 2021 #12228 Share Posted October 25, 2021 1 minute ago, UKCruiseJeff said: Can you taste this …. Yes! And the aroma is heavenly! 1 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 25, 2021 #12229 Share Posted October 25, 2021 (edited) 3 minutes ago, SteveH2508 said: I reckon the type of flour and yeast are quite critical. When I publish my cheese straws recipe, you will notice that the cheese is crucial (strength 7 mature cheddar and parmesan). I fear you may struggle to get the right cheddar in the US (Canadian cheddar is probably OK though). As long as you get the highest protein number it’s very forgiving. Tins of the instant yeast because you can vary your spoonfuls without being burdened with preset wheight sachets. Edited October 25, 2021 by UKCruiseJeff Link to comment Share on other sites More sharing options...
SteveH2508 Posted October 25, 2021 #12230 Share Posted October 25, 2021 3 minutes ago, UKCruiseJeff said: Can you taste this …. I won't bill you for a new keyboard ruined by my drool... 1 2 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 25, 2021 #12231 Share Posted October 25, 2021 19 minutes ago, SteveH2508 said: I won't bill you for a new keyboard ruined by my drool... 🙂 I always have a selection of Serrano, Parma, some lovely fatty salami, mortadella and porchetta in the fridge. They always have long dates and there’s nothing more liberating than fancying having a lovely salami baguette with some rustic red for lunch tomorrow and wandering into the kitchen to mix the baguettes in readiness…… 1 Link to comment Share on other sites More sharing options...
SteveH2508 Posted October 25, 2021 #12232 Share Posted October 25, 2021 7 minutes ago, UKCruiseJeff said: 🙂 I always have a selection of Serrano, Parma, some lovely fatty salami, mortadella and porchetta in the fridge. They always have long dates and there’s nothing more liberating than fancying having a lovely salami baguette with some rustic red for lunch tomorrow and wandering into the kitchen to mix the baguettes in readiness…… I find using Boursin instead of butter adds something as well. 2 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 25, 2021 #12233 Share Posted October 25, 2021 25 minutes ago, SteveH2508 said: I find using Boursin instead of butter adds something as well. …… thanks …. and coincidentally perfect on the braised red onion flatbreads I had for late supper with The Sopranos …. 5 Link to comment Share on other sites More sharing options...
Rare spinnaker2 Posted October 25, 2021 #12234 Share Posted October 25, 2021 (edited) Ok i have the baguette thing and i will share. i also have a baking steel and have increased my upper arm strength hugely by the sheer weight of using it. willing to share that too… i am lurking to bake. ok back to the background. Edited October 25, 2021 by spinnaker2 3 Link to comment Share on other sites More sharing options...
Rare spinnaker2 Posted October 25, 2021 #12235 Share Posted October 25, 2021 (edited) Omg the add of Boursin. sorry for the breakthrough of posting, i just had to wipe the drool away… Edited October 25, 2021 by spinnaker2 2 1 Link to comment Share on other sites More sharing options...
TrulyBlonde Posted October 25, 2021 #12236 Share Posted October 25, 2021 32 minutes ago, SteveH2508 said: I find using Boursin instead of butter adds something as well. Sounds yummy. I always use Irish butter when cooking. So much more flavor vs our Land O' Lakes we get here 😉 2 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 26, 2021 #12237 Share Posted October 26, 2021 Campaign - Day 29 3 Link to comment Share on other sites More sharing options...
Will Work for Tiramisu Posted October 26, 2021 #12238 Share Posted October 26, 2021 In happier times the Beatles sang: "Got up, got out of bed, dragged a comb across my head. Found my way downstairs and drank a cup, And looking up, I noticed I was late. (sounds of tooth brushing) Grabbed my coat, and grabbed my hat, Made the bus in seconds flat." And so forth. But now, we have the pandemic floating over us and generally making it hard to spring out of bed when first you hear the alarm go off. But still, despite the general malaise, some of us working stiffs still need to get up, shower and shave, and head out into the world in a wakeful, if not woke, state. There is still work to be done, and the world deserves people ready to take on the world to do it. To that end, I'm happy to share a recent purchase I made from the estimable Acme Corp.: The Smack & Shave Deluxe. Feeling drowsy, still trailing clouds from dreamland?? Activate this little item, and you'll be on the receiving end of veritable Joe Palooka wake-up call! Ten-shun!! No more moping about, you'll be looking for your styptic pencil, a cold filet mignon, or maybe an icepack!! This quality, American made (using imported parts) device doubles as a shaving mirror, with the flip of a few levers. You know it is the highest quality, as it is endorsed by Mr. Roadrunner. Beep beep!! 1 3 Link to comment Share on other sites More sharing options...
Rare jpalbny Posted October 26, 2021 #12239 Share Posted October 26, 2021 @Will Work for Tiramisu - I could use that device some days! 2 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 26, 2021 #12240 Share Posted October 26, 2021 Greetings Coolers! Today's funny..... Have a great safe fun day all! 1 1 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 26, 2021 #12241 Share Posted October 26, 2021 A record-breaking bomb cyclone is slamming North America's West Coast, bringing extreme weather to parts of British Columbia and the United States. A picture of a wave off the coast of British Columbia. 3 Link to comment Share on other sites More sharing options...
TrulyBlonde Posted October 26, 2021 #12242 Share Posted October 26, 2021 Baguette pan on order from Amazon along with Artisan flour and white rye flour from King Arthur. Looking forward to a warm baguette to go with the many soups and stews I make for those cold Winter nights. 3 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 26, 2021 #12243 Share Posted October 26, 2021 (edited) 1 hour ago, TrulyBlonde said: Baguette pan on order from Amazon along with Artisan flour and white rye flour from King Arthur. Looking forward to a warm baguette to go with the many soups and stews I make for those cold Winter nights. Lovely! Early this morning at around 03:30’ish whilst Tony Soprano was leaving hospital, I had the nagging idea of adding some dried fried onion to a sweetened golden dough mix and so off I went with Tony on pause and it progressed well overnight. It seemed to me that the water would rehydrate the onions. I sprinkled some sesame and poppy seeds and I’ve just taken it out of the oven to cool and will be tasting it later with some President butter and gruyere. It smells extremely good. My wife’s ritual with my standard baguettes is like you to have some with soup and some with Tiptree jam for desert. Most Monday’s during winter I start a vat we call “The Broth of God” which is a large quantity of chicken soup which keeps simmering all day from Monday to Friday, which has cups scooped out each time we pass. Today’s onion baguette…. Edited October 26, 2021 by UKCruiseJeff 3 Link to comment Share on other sites More sharing options...
Reef Knot Posted October 26, 2021 #12244 Share Posted October 26, 2021 4 minutes ago, UKCruiseJeff said: Lovely! Early this morning at around 03:30’ish whilst Tony Soprano was leaving hospital, I had the nagging idea of adding some dried fried onion to a sweetened golden dough mix and so off I went with Tony on pause and it progressed well overnight. It seemed to me that the water would rehydrate the onions. I added some sesame and poppy seeds and I’ve just taken it out of the oven to cool and will be tasting it later with some President butter and gruyere. It smells extremely good. Hi Jeff, I think it was a couple of years ago that I bought the gear and tried your recipee. I had big problems working the wet dough (I think you recommended a 70% ratio). Also I don't think the local flour was great ( only 10 for the protein number). But nonetheless I persevered and now regularly make baguettes and loaves all be it to a 63% water dough ratio. By the way, that little blue plastic scraper has to be the best 80p spent. Thanks for your advise and encouragement at the time. 1 Link to comment Share on other sites More sharing options...
UKCruiseJeff Posted October 26, 2021 #12245 Share Posted October 26, 2021 (edited) 19 minutes ago, Reef Knot said: Hi Jeff, I think it was a couple of years ago that I bought the gear and tried your recipee. I had big problems working the wet dough (I think you recommended a 70% ratio). Also I don't think the local flour was great ( only 10 for the protein number). But nonetheless I persevered and now regularly make baguettes and loaves all be it to a 63% water dough ratio. By the way, that little blue plastic scraper has to be the best 80p spent. Thanks for your advise and encouragement at the time. Hi kind of you … thanks. Yes a protein of 10 isn’t really bread flour. My way has moved on a bit since. In fact I do even less. I’m much lazier and my bread much, much better. But my normal hydration is now 80% which has improved my bread no end. I never actually touch wet sticky dough during the whole process. I cannot tell you how much I appreciate your note. I have a real desire to see others make bread and picture their faces when they produce something that is better than they can buy and is better than they thought themselves capable. And it is the start rather than the end of a very rewarding daily ritual. There is so much garbage published by artisan bakers intended to mystify their art rather than genuinely inspire others to try. Thanks. 🙂 Edited October 26, 2021 by UKCruiseJeff 3 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 26, 2021 #12246 Share Posted October 26, 2021 Campaign - Day 30 This is the last campaign post. Please be kind, please be gentle, please be thoughtful and above all please enjoy your life! And maybe make some awesome bread! 😄 9 Link to comment Share on other sites More sharing options...
Rare drron29 Posted October 27, 2021 #12247 Share Posted October 27, 2021 6 hours ago, mysty said: Campaign - Day 30 This is the last campaign post. Please be kind, please be gentle, please be thoughtful and above all please enjoy your life! And maybe make some awesome bread! 😄 Marvellous campaign mysty but I must admit I have been naughty and used much of your campaign on other sites. Please forgive me. 1 Link to comment Share on other sites More sharing options...
rojaan19 Posted October 27, 2021 #12248 Share Posted October 27, 2021 18 minutes ago, drron29 said: Marvellous campaign mysty but I must admit I have been naughty and used much of your campaign on other sites. Please forgive me. Mysty told me to spank you next time I see you ! 3 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 27, 2021 #12249 Share Posted October 27, 2021 9 hours ago, drron29 said: Marvellous campaign mysty but I must admit I have been naughty and used much of your campaign on other sites. Please forgive me. 9 hours ago, rojaan19 said: Mysty told me to spank you next time I see you ! drron, please feel free to use whatever I post. 😄 It is just recycling and recycling is good and saves the planet! rojaan, I don't think I said spank him. It was more like "thank him". But maybe I was lisping! 🤣 2 2 Link to comment Share on other sites More sharing options...
Rare mysty Posted October 27, 2021 #12250 Share Posted October 27, 2021 Greetings Coolers! Today's funny..... Have a great safe fun day all 1 1 Link to comment Share on other sites More sharing options...
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