From what Lucy can tell these are either calzones or strombolis depending on how Italians feel at the time or how they slice them and if anyone who knows the difference between the two is present. I’ve decided, once again, that Lucy is nearly worthless in these matters, like most other things but we will go with her suggestion of calling them Stromzones..
Lucy decided to help the girls out with their white bread fix by making another one, a SD one this time, for them to gnaw on To make the bread a little moiré healthy, we also added in some whole, rye, spelt and wheat. TO increase the flavor we added in our favorite taste enhancers (that aren’t Toadies), 10 g each of corn, potato and steel cut oat and a bit of farina.
We are always on the lookout for a good hamburger bun recipe for our monthly hamburger feast. We saw a post by KMIAA about some buns they baked from here http://www.food.com/recipe/japanese-tangzhong-milk-bread-water-roux-493704
That we thought looked perfect.
David Snyder’s Pizza Post this week was the impetus Lucy needed to use up the last of the Panettone SD /YW levain. The girls were begging for their favorite poolish Focaccia Romana crust but not throwing away levain came first.
My daughter’s U of A, Chain Gang little, #6, was coming through Gilbert on here way back from CA to the U of A but got caught up in traffic and had to settle for left over pizza instead of right out of the oven.
To start out the New Year on a different foot, we decided to do a near white bread since the girls love them the most and we were out of them. The other added benefit is that we got to use up the last of the panettone YW SD levain left over at the same time. Lucy hate throwing away left overs.
After last year’s total and complete fiasco using origami panettone moulds made out of parchment paper where the panettone fell out of the mould onto the floor while cooling upside down, we decided to bake it in a large soufflé pan this year.
We used Susan’s Wild Yeast formula found here: http://www.wildyeastblog.com/2007/12/07/panettone/
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes
1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese
Since we gave away the first fruit cake bake and didn’t even get to taste the SD Gold Rush variety, we had to make another Gold Rush variety - and make a few changes to it to make sure there weren’t any complaints that Lucy was baking the same thing all over again. She hates playing with the same dough twice.
We though panettone would be the last bake of the year, and it will be, but Lucy found at least two more bakes before then - to use up some more panettone white SD / YW levain.
This one is for some white croutons to be used for the turkey stuffing on Christmas day. Since the stuffing will have walnuts in it we put some in the bread just to keep it from being completely boring.
For those who end up with a gazillion pounds of starter when making panettone, English muffins are a great way to use up some of it without having to toss it,
We used the basic method that kjknit's used which calls for 280 g of flour and 240 g of milk with, in this case, 50g of SD and YW mixed levain all mix up together and left to double or triple overnight on the counter in a 1 quart Pyrex measuring cup overnight for at least 8 hours.
