Bro. Reinharts Struan
Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!
Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used bigger loaf pans ( 9x5 ) instead of 8x4 .
Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -
Am a chef / pastry chef for a private club and revamping menu - getting away from fried "Bar food" entrees and into a more classic tavern style food /with less starchs and lighter sauces. Plus starting to do all breads for sandwichs - so far have very good results with the sour dough - even though my starter is only 6 weeks old. Use it for two different sandwich breads - roast beef on garlic caibatta - and a two pound loaf for club sandwichs.
The One great perk about this job is the kitchen - I have access to it anytime ~~ we open at 4 and close at 11 - monday thru thrusday and open for lunch Fridays,Sat, and Sundays .... So I have tyme to "Play" Will keep ya'all posted . Plus think its tyme to buy a digital camera .
Till Later ~
Slide___Out
Comments
I saw that you mentioned Harrisburg on another post. Is that Harrisburg, Pa.? If so, do you have chicken corn soup on the menu?
Ramona ~
The soup has not made it on the menu ~ YET ~ But cool weather is setting in so by Mid Oct, it and Chilli will be staples on the menu for a while - might change up the chilli and make Stromboli Soup :
Green peppers - Onions - Clove or three of Garlic - Saute in olive oil til tender- add a Big ol' can or two of whole peeled tomatoes - small jar of ragu' or your favorite spagetti sauce - stir in ham - salami ( cut up into strips ) and thin slices of sweet italian sausage along with a handful of herbs - simmer acouple of hours on low heat - while its simmering bake off a few sour dough baggettes when cooled enough slice and top with fresh mozzarella chesse - place this on top of Each bowl of soup - Serve
and while yer at it hand me down that jug o wine LOL
Sliding__Out
Stromboli soup sounds good, except I have to use turkey sausage, but I will tell you about something that add a really nice savory taste, fire-roasted tomatoes by Muir Glen (organic). Great in casseroles too.