As a special bonus of putting up with my nonsense, I present Nanny's (my Mom's) secret formula for her iconic special occasions or Sunday dinner
"Crepe Style Manicotti"
Enjoy the step by step simple instructions.
1. The crepes.
2. The sauce
3. The Filling
4. Assembly
5. Bake.
OMG! These dog treats smell like Amazeballs!
Hello, dog lovers! And sourdough bread people. Today I have some sourdough discard dog treats working. The formula I referenced is from Food 52 " Sourdough Discard dog treats"
Enjoy the pictorial formula. I went off the reservation after bring the dough together. My process is listed with the photos. Stop back later, we will have Gronky taste test.
Two eggs are missing from the wet ingredients photo.
The second time around. Much better than the last time.
Hands-on laboratory practice exercise 03/14 - 03/16
Area of improvement
No unsightly burnt crust
Oven spring
Area needs improvement
Scoring 80% hydration dough is a challenge even straight out of the refrigerator
Country Bread EIB Style (Forkish) AKA
Pain de Champagne
KA Bread flour
Hayden Einkorn Whole grain Wheat
Hayden Gazal Whole grain Rye
Hayden Purple Barley
Hydration 80%
Prefermented flour 20%
Salt 2.2%
Eureka! Though trial and error I have successfully recreated the authentic, iconic NYC Kaiser roll. Brought to America by our German Jewish neighbors. These are the big ones of breakfast sandwich fame.
Check another one off the list.
Kaiser rolls-✅
Quick as a jiffy rolls to go with my burgers. Very nice results. My only critique, I should have been more aggressive, pressing them down into the burger bun shape.
The shaping process
1. The well fermented dough ball is divided into three smaller equal pieces.
2. Each of the three dough balls is rolled out into a log shape.
3. Each of the logs is divided into four equal pieces
4. Each of the 111g pieces is shaped into a tight little ball.
5. Under my conditions, proofing covered on the bench took 35 minutes.
