I didn't get a picture of the snout rub, but this should answer your question.
Trabic
joined 2 years ago
Immer s'glieche mit dem spell check. AI schwätzt schlimmer Schwiitzerdüütsch als ich.
Genau! Danke.
Just a regular letdown. Irritating though.
It wasn't terrible, but like many things, a couple pats of butter would have been a big improvement.
Learned it from Ken Forkish "evolutions in bread"
Supposedly holding back the salt and yeast encourages the autolyze gluten development.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH- for a pretty good rundown
I can't recommend Ken Forkish's work enough.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH-
He gives a good way to get started and ways to improve or riff on the recipes.
Plus you can do it with commercial yeast if you, like me, don't particularly like sourdough.
Mix flours and water, autolyze (rest) covered at least 15 minutes.
With wet hands, fold in yeast and salt. Add all the oatmeal on top, but don't mix in yet. Rest 15-30 minutes.
Fold in the oat meal.
Bulk rise overnight in fridge, I gave it one more set of folds before bed.
Form into loaf, proof rise while oven preheats. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.
Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.
Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.
Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.
Remove to grid. Let cool at least 1 hour.
En guete
Like Malcolm Reynolds, he aims to misbehave.
Merlin says Sharpie is more likely here, but I agree that the head looks much more Cooper-y. But he didn't have the grey back I associate with Cooper's, and seemed too big for a juvenile.
Either way I love those chest bars.
Once I figure out how to not give it away
Cruising the cul de sac.
Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook.
Preheat oven to 450f.
Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer.
Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next.
Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12.
450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles.
Cool on rack and serve with vanilla ice cream and chocolate sauce.
Cream puffs keep a day or three in tightly sealed containers.
En Guete and Merry New Year
For a Puerto Rican street dog, she sure has taken to the New England winter.