Every year, we spend Thanksgiving in Palm Springs, California with my boyfriend's parents. The weather there is warm and there are many blue, cloudless days to enjoy. We decided to do an alternative Thanksgiving dinner this year without turkey, cranberries, pumpkin pie, or any of the usual fixings. Instead, we had a nice rib roast, which coasted to 120 degrees F slowly inside a 200 degree oven.
My Daughter’s summer kitchen apprenticeship with my other apprentice seems to have stuck. She recently made Thai Green Curry Chicken for her boyfriend, - from memory and she quickly impressed Ole Dad with her remembering how to do French slap and folds and stretch and folds on her Thanksgiving rolls that she is always in charge of making for dinner.
This is very much my take on Eric's formula. I don't like dried onions, but I love fried onions. I used my liquid rye sourdough, and it ended up as 30% pre-fermented flour. There is no added baker's yeast, and the hydration is 70%. I used an Organic white bread flour in the final dough. Here is the formula:
Eric’s Favourite Rye
It has been over a week with the stollen being wrapped in cotton and sealed in its tin coffin where the back porch would be if we had one. Instead we have a covered patio. So we took it out, leaving its sister to ripen until the next Holiday and decided to gussie it up some to be traditional - a non traditional Brownman trait. Here it is naked but looking like a million dollars on a pretty 50 cent Goodwill Stollen Plate.
Then we buttered it up with a pastry brush.
Hey y'all, I don't have time to post the recipies but I just wanted to give a big happy Thanksgiving to everyone here on TFL! Hope you all are eating well today, we certanly are...
Apple and sweet potato.
-Ryan
Lots of baking going on today, in addition to trying out a San Francisco Sourdough recipe from Dave Snyder, pie baking for Thanksgiving was in order. I found a great Sweet Potato Pie recipe on this site which was submitted by SylviaH. It's definitely a keeper.
Thanks goes out to John01473 for foindin the errors in the spreadsheet for thos and the SD Stuffing Bread Post. Same spreadsheet - same errors. Now all is fixed. Nice catch John!
We made the SD portion of the Thanksgiving really big chicken stuffing yesterday and today we did the polish version of white bread for the stuffing. We only have 8% whole grains in this bread and started the poolish for it yesterday.
Based on a recipe by Steve from Bread Cetera, I recently prepared and baked 4 loaves of ciabatta. My version of Steve's ciabatta contains fresh mozzarella (made from Buffalo milk), dry herbs such as oregano and rosemary, a bit of medium rye flour and extra water, bumping the dough to approx. 80% hydration.
