SD Stuffing Bread

going to make some non sour croutons too ......so that the stuffing isn't too sour and we can eat some of this bread instead :-)  When I tasted this bread.... it was almost too good for stuffing  - but not quite.  Glad you like it Floyd.  We love Ian's T-Rex fancy do slash.

the way.   Our stuffing this year is 4 breads; Corn, SD 20% Whole Grain, SD 60% Whole Grain with Cocoa and coffee and a Poolish White bread that is not sour around 75% hydration (will make that tomorrow as the poolish won't be ripe till 5 PM tonight and it needs 12 hours in the fridge after that), all the dried fruits; sultanas, prunes, raisins, cranberries, caramelized; onions, celery and mushrooms, home made stock, walnuts and pumpkin seeds, fresh herbs and some sage smoked sausage.

I'ts way better than the turkey that is stuffed with it. As a note, many folks like me until yesterday did not know that poolish was invented and first used in Poland by Jewish bakers trying to bake something besides SD - they were sick and tired of sour after thousands of year of it :-)

to put the herbs in the dough!  Maybe I'll remember for the poolih bread. 

on my single edge razor blade that couldn't score squat and went to a Henckels paring knife about 3 weeks ago,  my scoring instantly improved 100 % .   Glad you like the bread and the scoring for once :-)

left overs too but they rarely have sage, rosemary and thyme in them,   But tomorrow's poolish bread will!    \

Thanks and.....Happy Really Big Chicken Day to you too Otis. 

I didn't read the label of the coconut juice until after I dumped it in and saw it had 14 g of sugar in it which was about 3.5% BP.  So the sweetness really did come through but it wasn't overpowering or taste wrong - it was more subtle but definitely there,  The coconut taste was lost though.  Coconut water would be better if you don't want the sweet or the coconut flavor :-).

The Henckel's paring knife and the 50 cent Goodwill basket made a fine combo for bread bling on this boule.   The razor blade was a real problem for me, plus this bread didn't have a ton of add ins that get in the way of a good slash like many of my breads do.

Thanks for your kind words and have a Happy Thanksgiving with family and friends.

to drive safe.  Mine got caught in the backup of a huge wreck, involving a bus where people died, on I-10 that shut down the entire interstate for hours.   It took her twice as long to get home as normal taking the back roads.   She was hungry and wolfed the soup that had croutons made from this bread on it.

I didn't see anything toasted in the juice and it didn't taste toasted but we figured it had to be the bit of coconut floating in the juice.  It was a choice of coconut water or toasted coconut juice and we jumped at the toasted.  I figure it' all Ian's fault anyway since I saw his recipe that has some kind of coconut liquid in it - just trying to keep up with the Ian's.    I still haven't given coconut oil a try yet and don't use much fat in breads anyway.

My wife went to KU is that where your daughter goes to college?  Odd what they ask for food wise sometimes.  My daughter actually made Thai Green Curry chicken from memory for her boyfriend this week and was so proud of herself she sent me a photo of it - and she only forgot 4 ingredients - better than me!!

Enjoy Thanksgiving  with your family and thanks for your comments.

If you make it, the only hard part to get is the toasted coconut juice.  I got mine at a Vietnamese supermarket called the Mekong Market.  You can sub some coconut water.  If you want the bread to taste a little bit sweet you can check the label and see how much sugar is in it - mine had 14 grams.

Thanks for your compliments and happy baking.

25 years ago we wanted to leave the rat race in Scottsdale for the country and moved here.  The were 7,000 people living here then and we used to say that Gil lived on one side of the dirt road and and his brother Bert lived on the other side.  Back then the roads downtown weren't even paved and you could ride your horse downtown, tie her up at the Brass Rail; the local saloon where they had indoor, air conditioned, horse shoe pitching pits.  There  you could do two tosses at once; a cold beer going down with a shoe going down range towards its mark - a Tossing Two'fer.    Now there are 230,000 people that live here and if you rode your horse anywhere in this big city, they would arrest you.

I like to post pictures that fit the narative and formula so anyone, especially new bread bakers, can easily follow along and make the bread being fearured, know how to do it, what it supposed to look like and when it is supposed to look like that.

This year we are saddened that my wife's relatives from NJ won't be joining us for Thanksgiving for the first time in ages due to the horrible effects of Sandy.  Pehaps they will come for the holidays at the end of the year.

Glad you like the plates too and thanks for you comment.  Have a Happy Thanksgivng!    

trusty "Complete Book of Bread" Bernard Clayton, first edition, that I got in 1973 and from which my first SD starter was  made in San Francisco in 1973.  With a book that is supposed to be complete you shouldn't need another one.  It sure seems to be missing much today but I am still amazed at how many bread recipes from all over the world he crammed in it.  It is well worn and one of my prized possessions but there are no pictures, so you don't have any idea what he thought each was supposed to look like.  I've only baked one bread out of that book that I didn't like.   A Scahdanavian rye and cardamom bread was't to my liking because of the spice.  You probably have to be raised with it to like it I'm thinking.   I told Stan that I would get the 2nd edition of ITJB  so I will soon have 2 bread books.

TFL is way better than any bread book .  Just follow a dozen or so blogs, see what is posted new every day and pay attention to what Ian is putting in his bread and your all set :-)   The new folks bring fresh insights and ideas and aren't set in their ways.  Many aren't professionally trained to all do the same thing - the same ways - at the same time.  Tradition can be all tied up with pride and ego and they are 2 of the three character attributes, along with fear, that cause failure and to be avoided at all costs.

Happy Thanksgiving to you Khalid.  Get well soon and have a decent shawarma and pita with some hummus for your own  little Thanksgiving that your surgery went well.  I miss the simple things  from my short time in your neck of the woods,