The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bro. Reinharts Struan

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slidething's picture
slidething

Bro. Reinharts Struan

 Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!

 Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used  bigger loaf pans ( 9x5 ) instead of 8x4 .

 Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -

Am a chef / pastry chef for a private club and revamping menu - getting away from fried "Bar food" entrees and into a more classic tavern style food /with less starchs and lighter sauces. Plus starting to do all breads for sandwichs - so far have very good results with the sour dough - even though my starter is only 6 weeks old. Use it for two different sandwich breads - roast beef on garlic caibatta - and a two pound loaf for club sandwichs.

 The One great perk about this job is the kitchen - I have access to it anytime ~~ we open at 4 and close at 11 - monday thru thrusday and open for lunch Fridays,Sat, and Sundays .... So I have tyme to "Play"   Will keep ya'all posted . Plus think its tyme to buy a digital camera .

  Till Later ~

 Slide___Out

Comments

Ramona's picture
Ramona

I saw that you mentioned Harrisburg on another post.  Is that Harrisburg, Pa.?  If so, do you have chicken corn soup on the menu? 

slidething's picture
slidething

 Ramona ~  

   The soup has not made it on the menu ~ YET ~ But cool weather is setting in so by Mid Oct, it and Chilli will be staples on the menu for a while - might change up the chilli and make Stromboli Soup :

 Green peppers - Onions - Clove or three of Garlic - Saute in olive oil til tender- add a Big ol' can or two of whole peeled tomatoes - small jar of ragu' or your favorite spagetti sauce - stir in ham - salami ( cut up into strips ) and thin slices of sweet italian sausage along with a handful of herbs - simmer acouple of hours on low heat - while its simmering bake off a few sour dough baggettes when cooled enough slice and top with fresh mozzarella chesse - place this on top of Each bowl of soup - Serve

 and while yer at it hand me down that jug o wine  LOL

  Sliding__Out

Ramona's picture
Ramona

Stromboli soup sounds good, except I have to use turkey sausage, but I will tell you about something that add a really nice savory taste, fire-roasted tomatoes by Muir Glen (organic).  Great in casseroles too.