We are weekending with the grands. They are 6 & 8 and pros now after several years of pizza experience.
They know exactly how much topping and sauce they each like. They relish their designs and then devour their creations .
It’s a done deal. I decreased the water 30g. Not anything else changed. It makes a whopping difference in the dough manageability. T 65 is a fussy flour.
These are 227g each x 6
YW was very active. Dough was extremely easy to fold etc. It rose like crazy overnight in bulk retard. And there’s where I’ll be making a very big change. It’s a pain to retard 6 baguettes but with the exponential growth overnight I had to deflate to maneuver and preshape and shape and their isn’t any way to recover the lift.
Apple yeast water and sourdough equal amounts 230g each . Dough 1/2 semolina 1/2 Arrowhead Mills Organic AP. 425g each. 600 g water ( used 100g YW as part) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Mix everything til thoroughly wet. Refrigerate 1 1/2- 2 days . Butter large sheets divide dough approx 1000g per pan. Press out , rest several hours til very puffy. Brush with EVOO parbake in preheated 450° oven 15 min . Freeze one and top the other.
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
