Do you sync your Joplin notes with Synching? Any tips?
I tried it this summer. It was slow and not that engaging. But, I'm willing to give it another try next summer in hopes of improvements.
Take two, I think the first attempt had the dough too moist. Today's turned out very nice, I think
This! Haha 🤣🤣🤣
Also, curious to what everyone uses to keep their recipes? I use Gourmand Recipe Manager and a binder of printed recipes worth keeping.
I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.
Sorry for the delay
The bread is called a Pagnotta, I borrowed the book “Jamie Cooks Italy” from my local library. 3 ¾ cup fine semolina flour 3 ¾ cups strong white flour ¼ oz dried yeast ¾ oz salt 3 cups luke warm water
Add flours and yeast into mixing bowl. Add water and yeast to mixture. Beat slowly for 10 minutes. Let to proof for at least 16 hours.
Next day remove from mixing bowl onto a well floured surface. Dust a metal bowl with flour. Shape the dough into a round shape and place into the floured bowl. Cover with a damp cloth and let it proof in a warm room for 3 hours, or double in size.
Preheat the oven to 475*F with a dutch oven inside. Dust parchment paper with semolina flour. Place the dough on to the parchment paper, and then generously sprinkle the dough with semolina flour. Slash the dough to expand while it cooks. Remove the Dutch oven from the oven and carefully place dough inside. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25–30 minutes, or until the bread is golden, risen and the base sounds hallow when tapped.
Cool before slicing.
It was great. That sounds very yummy
Sure thing, I'll find it this evening.
This past winter I made a semolina loaf, really liked how it turned out and will be making another one soon.
Made a rub, did a 2 hour cold smoke then a 2 hour hour hot smoke. It was juicy and delicious. This time I didn't brine it but it still was super moist and tender.
The Night Oven Bakery in Saskatoon, Saskatchewan is amazing. We bought a sourdough loaf, a brioche loaf from there and ate this tasty treat while in the store.
It'sjulienne cut potato and sweet potato, deep fried. Covered with pulled pork, a sweet BBQ sauce then covered with shredded cheddar cheese.
No, just a Sunday cook for the family and I don't know seeing the bone as bone white... Seems like that might be a bit weird haha
I made smoked chicken lollipops today. They are a bit of effort but so worth it. Quickly they have become a family favourite. Thinking doing these up with turkey drumsticks would be very fun.
Not to belittle anyone who unfortunately had been afflicted by this... But, almost like nature is trying to reduce our Agri meat demand.
Ha, our forks had to scooch out of the way for the picture.