The recipes for both the Pretzel Sandwich Buns and Maple Mustard Chicken Salad appear in the August 2013 King Arthur catalog. The easy to make buns are soft and taste like soft pretzels; the chicken salad is delicious. I roasted one chicken breast and two thighs (both boneless) at 325°F for the meat.
David G
Focaccia is one of our favorite breads for sandwiches. We've found tuna fish salad, Italian sausage with carmalized onions and peppers, and grilled portabella mushrooms with red pepper aoili are especially good. The freezer is well stocked with lean sourdough loaves, and baguettes so for this week's sourdough bake I made focaccia. This 72% hydrated loaf is 100% KA Bread flour (17% prefermented in the levain) 4.2% extra-virgin olive oil, and 2% salt. The dough was retarded 15 hours overnight, and baked at 400°F in a convection oven.
Got this idea while watching Pizza Cuz on the Cooking channel. The two cousins visited a shop that sells only focaccia with toppings. It seemed to be a better rendition of Sicilian Pizza, distributed locally--Scranton, PA--and sold in Mom & Pop grocery stores when I was a kid. It was delivered in baking-sheet pans, and, as I recall, a 5-inch square sold for 5-cents. The crumb was like white bread, but chewy. The tomato sauce tasted like...tomatoes, with nothing but salt for seasoning.
Despite the unseasonably cool weather we've been enjoying, finally this morning I was reminded its springtime by the blooming sage in our herb garden.
Comfort food: Toasted Cheese sandwich
A slice each of Sharp Cheddar, Pepper Jack and a teaspoon of catsup smoothed between on...
Last night's dinner was a favorite: White Pizza.
The white sauce is simply a cup of Bechemel sauce with a 1/2 cup of Peccorina Romano, and minced garlic added. The toppings are Mozzerella, Feta, fresh basil leaves, and 8 oz. of wrung-out thawed spinich with a splash of Balsamic vinegar. The dough is 50/50 Semolina and KA All Purpose with appropriate salt, water and a couple of tablespoons of EVOO for flavor and softness.
Baked 8 mins @ 500°F, convection mode.
A couple of days ago I made an attempt at Eric's Rye using this formula
http://www.thefreshloaf.com/node/5076/eric039s-fav-rye#comment-25620
substituting Bread Flour in the Final Dough since I had no access to First Clear Flour
Specifically:
I built a Rye starter with three progressive builds over 24 hours, 2:1:1 with the following results
Build 1: 20g seed starter, 10g Whole Rye, 10g Water; the seed starter all white Bread flour, 100% Hydration
In this thread:
http://www.thefreshloaf.com/node/31438/during-and-after-stove-replacement
Two or three posters asked me to provide a review after I'd used the stove a couple of months. It's been a little over two months since my first bake, and I feel my opinions won't change much, if at all, in the future.
Natural Levain loaves
"Old Dough" leavened loaves.
As promised on this thread:
Another go at baguettes. Made this weekend. 70:20:10 (AP:Bread:Whole Rye); 68% Hydration, Overnight retardation at 50°F. Excellent wheaty flavor, with an edge (probably the Rye). All the Bread flour was prefermented feeding the levain builds. This dough is essentially the same as that I mix for sourdough batards; only difference being 45;45;10 (AP:Bread: Whole Rye) flour ratios.
David G
