What's Cooking?

[Terrierman]

Still too hot to slice.  But it smells pretty good.

200 internal per Mr. Ness!

[ness]

@BilletHead I can tell by the size of the loaf and the picture of the slices you got a really good rise and nice bubbles/holes. Wouldn’t change a thing!!

I’ve done the ATK recipe before both from hot and cold start. They both work. I think there was some discussion about getting a better last minute rise from the cold oven technique. But your results were so good, again — I wouldn’t change a thing!!

[BilletHead]

6 minutes ago, ness said:

@BilletHead I can tell by the size of the loaf and the picture of the slices you got a really good rise and nice bubbles/holes. Wouldn’t change a thing!!

I’ve done the ATK recipe before both from hot and cold start. They both work. I think there was some discussion about getting a better last minute rise from the cold oven technique. But your results were so good, again — I wouldn’t change a thing!!

Thank you . Hoping for a repeat performance next week. 

  Last time in Springfield at hyvee we tried to buy a loaf or three of their sourdough. We sometimes have them slice up. Everytime they sliced them holes,giant voids. Totally junk. No way and they understood. Subbed a different loaf type. I was so afraid the way this one had risen that was happening to me. Nope!

[ness]

I just noticed we hit 1,000 pages. 

[Terrierman]

Here's mine.  Getting a deer burger ready for the grill.  This will have to do for a bun.

Next time I might be a little more patient.  Depending on how good this batch tastes.

 

[Terrierman]

10 minutes ago, ness said:

I just noticed we hit 1,000 pages. 

You're an internet legend,

[rps]

39 minutes ago, BilletHead said:

                 Thanks Randy,

  I have a question for you Chef. Why do we need instant rise yeast? I had no problems and mine grew to a most excellent proportion?  

    I see how the cold dutch oven would be safer but I guess I have must be pretty lucky to have restored many, many pieces of cast iron with the seasoning process handling each piece three times during that process hot. You learn quick to be careful.  So yes if you do the hot oven method be cautious people!

Most people are too ipatient. If you have the time and the patience, the slower rise is always tastier.

[BilletHead]

35 minutes ago, Terrierman said:

Here's mine.  Getting a deer burger ready for the grill.  This will have to do for a bun.

Next time I might be a little more patient.  Depending on how good this batch tastes.

 

             Yea Rick! Way to go man!

[ness]

33 minutes ago, Terrierman said:

You're an internet legend,

It’s a team effort!!

[ness]

31 minutes ago, rps said:

Most people are too ipatient. If you have the time and the patience, the slower rise is always tastier.

Bingo!!