trailrunner's blog

Way more cheese! Somebody ( not saying who) didn’t grate enough Cheddar last night. The frozen cornbread thaws/ reheats like a charm. If you want the chili recipe just ask. So easy. 

Rode our bicycles this morning. Lexington VA is hilly 😳. My husband made us yummy sandwiches on another of the baggies. Crisped in the countertop oven can’t tell it’s not fresh out of the oven. Ham and Swiss . Gazebo weather. Marigolds are still attracting pollinators. 

White chicken chili with my homemade roasted Hatch Chili Poblano Pepper and Tomatillo sauce . 100%  home milled grains with  buttermilk cornbread. mmmm. It's so light because I ignore the directions that usually say,  mix lightly, for a quick bread. I fold the wet into the dry thoroughly and then I beat it several good strong strokes to lighten the texture. Into a preheated oiled iron skillet. 375 for 25 min. It freezes beautifully. 

Batch 3 : And then I cut one..and then another and I couldn’t believe the crumb. These next ones are so ugly outside but wowser. Very pleased with flavor, incredibly tender and the YW really makes them flavorful , no sour in sight. Crisp crisp even after sitting at room temperature. Will be several weeks till all are eaten by just 2 of us. Will pass some along to son and his family as well. 

Very pleased. YW levain 80g . T 65 flour requires a lower hydration . First batch was 62.5 % I lowered to 60% and it’s perfect. 

More YW refreshing and will do another batch Sunday. I use my steel and my largest 100 yr old Granite Roaster lid to create a cloche for the first 15 min at 460°. Remove finish for 10 min. 

More in a few. Cheeses and pepperoni and charred red onion and Kalamata olives. Baby Bella’s . 

That’s how  I rolled yesterday. Outside then run in and do some turns. Me and the bread survived. 
 
600g flour ( Kamut 300g from Tom and 300g Stardust milled) 

300g water

13 g salt 

150 g Trinity ( EVOO, homemade yogurt, Date Nectar)

360g levain ( 100% hydration Arrowhead BF)

375° 25 min lid on/ 20 min lid off

He’s been making biscotti for years . We were acquainted with a relative of the famous Brocatos Bakery. He learned their secret for extra crispy biscotti. 

He’s the best . After 54 years I can still say that . He and his wok work magic . We got the wok when his brother in law said “ why would I want that???” when he saw his wedding present in 1973! We got a 100,000 BTU burner to make sure he could get “ wok hey”. Perfect!

Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations. 

No kiddos helping they’ve gone home , mores the pity! 

2000 g of dough makes one big sheet 1000g  and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.